Recipes Archive/September

September Recipes

Garden Tomato Relish

10 lbtomatoes
3large sweet onions, finely chopped
2medium sweet red peppers, finely chopped
2medium green peppers, finely chopped
2 tspmustard seed
1 tspcelery seed
4-1/2 cwhite vinegar
2-1/2 cpacked brown sugar
3 tbspcanning salt
2 tspground ginger
2 tspground cinnamon
1 tspground allspice
1 tspground cloves
1 tspground nutmeg

In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a few at a time; boil for 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel and finely chop. Place in a stockpot. Add onions and peppers. Place mustard and celery seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add spice bag and the remaining ingredients to the pot. Bring to a boil. Reduce heat and simmer, uncovered, for 60-75 minutes or until slightly thickened. Discard spice bag. Carefully ladle relish into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process in boiling-water canner for 20 minutes. Yield: 10 pints.

Corn Salad with Feta and Walnuts

1 cwalnuts
4 cfresh corn kernels, raw or cooked
2jalapenos, seeded & thinly sliced
2 tbspfresh lime juice
2 tbspextra-virgin olive oil
kosher salt and black pepper
1/2 ccrumbled Feta (2 ounces)

Heat oven to 400° F. Spread the walnuts on a rimmed baking sheet and toast until fragrant, 6 to 8 minutes. Let cool and roughly chop. In a large bowl, combine the corn, jalapeños, lime juice, oil, walnuts, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Sprinkle with the Feta before serving.


10 croughly chopped tomatoes
2 cchopped and seeded bell peppers
5 cfinely chopped onions
1 tbspsalt
1 1/4 ccider vinegar
6garlic cloves, minced
2 tbspcilantro, minced
2 tspground cumin
6 ozcan tomato paste

Mix all vegetables and salt together. Place them in a strainer/ colander and rest over a large bowl. This will help drain the tomato water from the flesh of the tomatoes and make for better texture with your salsa. Cover loosely and sit in warm spot in your kitchen for 3-6 hours. Prepare canner (large pot of water which will cover the jars by at least 1 inch), heat jar seals and sterilize jars (in boiling water for 10 minutes). Simmer the tomato water (that’s the liquid that’s in the bowl under the colander) for 5 minutes to slightly thicken it. Add remaining ingredients and simmer for 5 minutes . Add veggies to jars using a slotted spoon. Use a regular spoon to cover the solids with liquid – be sure to leave 1/2 inch head space. You will likely have extra brine; which is better than running out. Wipe rims, apply seals and rings and place in waterbath and process (boil) for 10 minutes. Remove from waterbath, allow to cool for 24 hours and check lids for proper seal.

Apple Upside Down Cake

8 Tbspunsalted butter, softened
1 1/4 cwhite, granulate sugar
1 1/2 lb Golden Delicious apples peeled, quartered cored, each quarter cut into 2 wedges
3/4 cflour
1/2 tspsalt
2 tspbaking powder
1/3 ccornmeal
1/2 cboiling water
1 tspvanilla extract
2large eggs
1/3 cwhole milk

Preheat your oven to 350°F. Butter the sides of a 9” cake pan. Line the pan with a 10-inch round of parchment paper. The paper will come up 1/2-inch up the sides of the pan. Butter the parchment paper. Melt 2 Tbsp butter in a non-stick skillet on medium heat. Add 1/2 cup sugar and cook until sugar dissolves and mixture turns golden brown, stirring occasionally (use a wooden spoon), about 6 minutes. Add apple wedges to the pan and gently stir to distribute the caramel evenly across the apples. Cover the pan and cook until apples release their juices, about 5 minutes. Uncover and cook until apples are tender and caramel thickens and coats the apples, stirring occasionally, about 13 minutes more. Remove apples and caramel sauce and place in the prepared cake pan. Whisk together the flour, salt, and baking powder in a small bowl and set aside. Place cornmeal in a large mixing bowl. Pour 1/2 cup boiling water over the cornmeal and stir to blend. Add 3/4 cup sugar and 6 Tbsps (3/4 stick) butter to the cornmeal mixture. Beat until well blended. Beat in vanilla and eggs. Beat in the flour, salt, baking powder mixture alternating with the milk. Pour the batter over the apples in the cake pan. Bake until top is golden and a tester inserted into the center comes out clean, about 40 minutes. Cool cake in the pan for 5 minutes. Then run a knife around the edges of the cake to loosen it from the sides of the pan. Carefully invert the cake onto a serving plate or dish, and remove the parchment paper. Cool for 15 minutes. Serve with vanilla ice cream.

Sour Cream Apple Pie With Streusel Topping

1 csour cream
2/3 csugar
2 tbspflour
1/4 tspsalt
1 tspvanilla
1 egg
3 cpeeled, sliced tart apples
1 tbsplemon juice or apple cider vinegar
One 9" unbaked pie shell, frozen


1/2 cbrown sugar, packed
1/2 cflour
1/4 cbutter, chilled, cut into cubes
1/2 tspcinnamon

Place the streusel topping ingredients in a medium bowl and mix with a fork or your hands until the mixture resembles coarse crumbs. Chill in the refrigerator until the topping is needed half-way through the baking. Preheat oven to 400°F with a rack in the middle and another rack below it. Place a large rimmed baking sheet on the lower rack to catch any of the drippings from the pie. In a large bowl put the sour cream, sugar, flour, salt, vanilla, and egg. Use a wooden spoon and beat by hand until smooth. Fold in the apples and stir until all of the apples are coated with the sour cream filling mixture. Put the filling into a frozen pie shell. For the first stage of baking, bake the pie for 25 minutes at 400°F. After the first 25 minutes, remove the pie from the oven and sprinkle the top with the brown sugar butter flour topping mixture. You may also want to put a pie protector or foil around the outer crust edges to keep them from getting too browned. Bake for another 20 minutes at 400°F. Let the pie cool on a rack for one hour before cutting and serving.

Spiced Pickled Beets

3 lbssmall fresh beets
2 csugar
2 cwater
2 ccider vinegar
2cinnamon sticks (3 inches)
1 tspwhole cloves
1 tspwhole allspice

Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer 25-35 minutes or until tender. Remove from water; cool. Peel beets and cut into fourths. Place beets in a Dutch oven. Add sugar, water and vinegar. Place spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to beet mixture. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Discard spice bag. Carefully pack beets into four hot 1-pint jars to within 1/2 in. of the top. Carefully ladle hot liquid over beets, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 35 minutes. Remove jars and cool. Yield: 4 pints.

Zucchini Relish

12 cshredded zucchini
4 cchopped onion
5 tbspsalt
1 tbspdry mustard
1.5 tsp celery seed
.75 tspground nutmeg
.5 tspground black pepper
2.5 capple cider vinegar
5 cwhite sugar
1 red bell pepper, chopped
14half pint canning jars with lids and rings

Toss zucchini and onion with salt in a large bowl. Refrigerate overnight to drain. Rinse vegetables with cold water and drain well. Mix dry mustard, celery seed, nutmeg, and black pepper in a bowl. Heat vinegar, sugar, spice mix, zucchini mixture, and red bell pepper in a large pot over medium heat. Simmer until vegetables are tender, about 25 minutes. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the vegetables into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 25 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

Corn Relish

22ears corn
1 cchopped red bell pepper
1 cchopped green bell pepper
1 1/4 cchopped celery
3/4 cchopped onion
1 1/2 csugar
2 1/2 cdistilled white vinegar
2 cwater
1 tspsalt
1 tspcelery seed
1.5 tspmustard seeds
1/2 tspground turmeric

Cook ears of corn in boiling salted water for 4 minutes. Remove and plunge in ice water, strain and cut corn from cob. You want 10 cups. Combine corn with remaining ingredients in a large pot and simmer for 20 minutes. Immediately pack into clean hot pint jars, leaving 1/2 inch head space; seal. Process for 15 minutes in a boiling water bath.

Apple Chutney

2large tart cooking apples, peeled, cored, and chopped
1/2 cchopped onion
1/4 capple cider vinegar
1/4 cbrown sugar
1 Tbspgrated orange peel
1 Tbspgrated fresh ginger
1/2 tspground cinnamon

Combine ingredients and simmer: Put all of the ingredients (chopped apples, onion, apple cider vinegar, brown sugar, orange zest, grated ginger, cinnamon) into a medium saucepan and stir to combine. Heat on high to bring to a boil. Reduce heat to low and simmer, covered, for about 40 minutes. Uncover and simmer off excess liquid: Uncover and simmer over low heat for a few minutes more to cook off any excess liquid. Remove from heat and let cool. Cover and refrigerate for up to 2 weeks.

Applesauce Spice Cake

1/2 cunsalted butter, softened
2 call-purpose flour
1 tspbaking soda
1 tspcinnamon
1/2 tspground allspice
1/2 tspgrated nutmeg
1/4 tspground cloves
1/2 tspsalt
1 csugar
3large eggs
1/2 tspvanilla
1 capplesauce
1/4 cplain yogurt diluted a bit with milk
1/2 cchopped walnuts
1/2 craisins

Preheat oven to 375°F. Butter and flour an 8-in square baking pan, set aside. Sift together the flour, baking soda, cinnamon, allspice, nutmeg, cloves, and salt. Set aside. In an electric mixer, beat butter until light, add sugar and beat until fluffy. Add the eggs, one at a time, beating to incorporate after each addition. Add the vanilla and the applesauce and beat until smooth. Mix in half of the dry ingredients. Just before they are blended, add the thinned yogurt (or buttermilk). Then mix in the rest of the dry ingredients and the nuts and raisins, until completely incorporated. Do not over-mix. Pour out the batter into your prepared cake pan. Place in the middle rack of the 375°F oven and bake for 25-30 minutes, until done. The cake should spring back to the touch, and a toothpick or thin skewer should come out clean after being inserted in various spots in the middle of the cake. Remove the cake from the oven. Let cool for 15 minutes. Then invert to cool completely on a rack.