Cinnamon Rolls

Submitted by Becky Tripp

1/2 cup shortening
1/2 cup sugar
2 eggs
2 tbsp. active dry yeast
2 1/2 cups warm water
1/2 tsp. sugar (dissolve in yeast and water)
7 cups flour
1 tbsp. salt

Dissolve yeast 1/2 tsp. sugar and water in a small bowl. Cream shortening, sugar, and eggs in a large bowl. Combine the yeast mixture with the cream mixture using electric beaters. Mix thoroughly. Sift flour and salt adding it to the creamed mixture. Continue to mix until the dough is not sticky and easy to handle. You may have to eventually mix by hand. Place dough in a large bowl that has been sprayed with nonstick cooking spray or greased. Cover with a dish towel and let rise. When the dough is doubled punch down and let it rise again. Roll out dough on a floured surface. Spread dough with approximately 1/4 cup melted butter. Sprinkle a small amount of cinnamon and brown sugar over the buttered dough. Cut into strips. Roll and twist into roll shapes. Place on greased cookie sheet or cake pans. Let rise again until double. Bake 12 minutes at 350 degrees F. Frost baked rolls while still warm with frosting.

Frosting
2 tbsp. melted butter
2 tbsp. milk
1 tsp. vanilla
Powdered sugar to desired consistency.
Mix all ingredients together.

Hot Zucchini Relish

Submitted by Rebecca Thompson

Chop or grind:

10 cups zucchini
3 cups onion
2 large bell peppers

Cover with water and sprinkle with 5 tablespoons of salt. Soak for several hours, then drain in a colander.

Add:

1 small (4 oz.) jar pimentos
1 - 4 oz. can green chiles
2 cups sugar
2 1/2 cups vinegar
1 tablespoon red pepper flakes (more or less to taste)
1 teaspoon dry mustard
1 teaspoon nutmeg
2 teaspoons celery seed

Cook vegetables until just tender, 20 minutes or so. Add 2 tablespoons of cornstarch to about 3 tablespoons of vinegar and mix with vegetables to thicken a bit. Stir and cook another minute or two to thicken. Pour into hot, sterilized jars and process for 10 minutes.

Mustard Pickles or Chow-chow

Submitted by Rebecca Thompson

Combine 6 quarts small pickling cukes, sliced, 2 quarts pickling onions and 2 quarts cauliflower, cut into small pieces in a large bowl. Sprinkle liberally with salt and let stand for 1 hour. Rinse and add:

1 1/2 quarts vinegar
1 1/2 quarts sugar

1 tablespoon each Turmeric, Mustard seed, Celery seed and Dry mustard plus 1 - 24 oz. bottle of prepared mustard. Mix all ingredients in a large pot and heat on medium, stirring occasionally for about 35 minutes. Make a paste with 1/2 cup vinegar. Stir into mixture for thickening. Do not overcook. Pour into hot, sterile pint jars and process for 10-15 minutes.

Pickled Beets

Submitted by Rebecca Thompson

Brining Solution:

3 cups water
3 cups cider vinegar
2 cups sugar
Salt to taste, or about 2 tablespoons

Sterilize pint jars. Fill with cooked and peeled beets. Using the water from the cooked beets, measure enough to make 3 cups, adding water if necessary. Add vinegar, salt and sugar. Slice beets and place in jars, or place small, whole beets into jars. Pour hot brining solution over beets. Seal and process for 15 minutes.

Dill Pickles

Submitted by Rebecca Thompson

For brining solution:

1/2 cup salt
3 quarts water
1 quart apple cider vinegar

Bring solution to a boil and allow to simmer, then keep it hot.
In each quart bottle place:

1 grape leaf
1 clove garlic
1 whole clove
1 tsp turmeric
1 piece of dill weed, fresh or dried

Add small cucumbers to each jar, then fill with hot brining solution. Process for approximately 10 minutes.

Fresh Apple Cake

Submitted by Betty Whitear

Coarsely shred 4 cups raw apples. Add 2 cups sugar, 1/2 cup vegetable oil, 2 well beaten eggs, 2 tsp vanilla, 1 cup chopped walnuts.

Add 2 cups flour, 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, 2 tsp baking soda, 1 tsp salt.

Grease 9x13 inch pan.
Bake at 350 degrees for 45-50 minutes.

Old Fruit Cake

Submitted by TyNea Sorenson

1 quart fruit - puree fruit and all in the blender
2 cups sugar
1 cup oil
4 cups flour
1 tsp salt
1 tsp cloves
2 tsp cinnamon
1 tsp nutmeg
4 tsp baking soda
Optional: nuts, raisin, chocolate chips

Bake at 350 degrees for 40 minutes.