Zucchini Relish
(Family recipe)

10 cups zucchini (cut out seeds – do not peel)
4 cups onion
2 green bell peppers
2 sweet bell peppers (I like to mix colors if possible)

Grind course and mix with 1/3 cup salt. Let stand overnight in refrigerator.

Drain and rinse in cold water.

1 tsp turmeric
1 tsp nutmeg or curry powder (I use the curry)
1 Tablespoon cornstarch
1 tsp celery seed
2.5 cups vinegar
4.5 cups sugar

Slowly simmer/cook until done. Seal in pint jars while hot.
I imagine too you could play with this over time and spice it to your liking. I tend to go a bit heavier on the turmeric and curry – but not a lot. It’s good as is.

I also (when I have one available) run the jars and rings through the dishwasher to clean and get them hot for filling with the lids in the boiling water on the stove. Open the door, grab a hot jar, fill, cap and ring. Easy peasy



A few days ago, (this was originally posted on my blog Aug. 9, 2018) there was a lot of interest in a picture of a cake that was posted on Twitter that I happened to give the baker the recipe for. Since several people expressed an interest in the recipe, I thought the easiest would be to share it here.

Here is a really good representation of what the cake will look like:
Picture taken and cake baked by @LaughOutLander

I was doing a final paper in college for my foods class – a five page report on a fruit or vegetable with science references and recipes. The recipes had to cover main dish, side dish, appetizer, and desert with only one repeat in the group. One of my professors gave me this recipe for the paper, but he didn’t remember where it initially came from. I’ve used it since then (I graduated in 1989) and have shared it with anyone who wanted it.

Please enjoy!


Group 1 – Use a LARGE bowl for this group
2-1/2 cups flour
1/2 cup cocoa
2-1/2 tsp Baking Soda
1 tsp salt
1 tsp cinnamon
2 tsp grated orange peel

Group 2
1/2 cup milk
3 eggs
2 cup ground zucchini
2 tsp vanilla

Group 3
2 cups sugar
3/4 cup butter

Mix each group in separate bowls. Mix 1/2 of the #3 mixture with all of mixture #1. Mix well. Add mixture #2 to this (half #3 into all #1). Mix well. Add rest of mixture #3.

Pour into greased tube pan and bake at 350°F for 1 hour. Frost with chocolate glaze – following.


Chocolate Satin Frosting
1-1/2 cup confectioner’s (powdered) sugar
2 Tbsp. hot water
3 – 1 oz unsweetened chocolate squares, melted
1 egg
4 Tbsp. softened butter or margarine
1/4 tsp rum extract (keep being tempted to add REAL rum here)

Mix ingredients. Add hot water a little at a time to reach desired consistency. Drizzle over cake.


JACK DANIEL’S FUDGE – originally posted Sept. 14, 2015

Since so many of the people I ‘hang’ with on social media at this stage seem to be ‘IN’ to whisky (can’t for the life of me figure out why {heavy sarcasm} ) … I thought I would share this recipe I found. Now, Debbie says it’s ok to share these but here is her FB page with all sorts of yummy looking recipes. She gets total credit for this – I just stumbled over it and wanted to share!

Debbie Douglas

JACK DANIEL’S FUDGE – PERFECT for the holidays!!

5 cups sugar(2 pounds)
2 sticks unsalted butter
1 cup whole milk…
1 1/2 teaspoons of vanilla
25 large marshmallows, ripped in half
11.5 oz Ghiradelli 60% cocoa bittersweet chocolate chips
2 1/2 cups powdered sugar
3/4 cup Jack Daniels, or a whiskey you really like. You will be able to really taste it!

  1. Whisk whiskey with confectioner’s sugar, and set aside.
  2. Foil and butter a 9 x 13 (or larger) baking pan.
  3. Put sugar, butter, milk, and vanilla in a large pot with a heavy bottom. Stirring steadily until mixture boils, continue stirring while letting it boil for 3 minutes (time it, this is important). Remove from heat.
  4. Add the marshmallows and chocolate, stirring until all of it is melted and blended into the sugar mix.
  5. Give whiskey mixture a quick stir, and add it to the pot, stirring until fully incorporated.
  6. Pour into a greased pan, and chill. Let mellow for a day before cutting.