Glitter Words for Blogs

Do you want to add some to your blog?
Check out the Glitter Factory for free!
Create your words and copy the HTML code to your blog!
Sit back and watch your blog sparkle!

Chocolate Zucchini Cake

   I found a recipe for a chocolate zucchini cake, but I modified the recipe slightly by omitting the nutmeg and using white flour instead of wheat. This cake is very moist! As you can see, I barely got a picture of it before my family ate it up! We didn't even frost it!

Chocolate Zucchini Cake
Ingredients:
   ½ cup brown sugar
   ¼ cup sugar
   ¼ cup butter
   ¼ cup oil (or applesauce)
   2 eggs
   1 tsp vanilla
   ¼ cup buttermilk
   1¼ cup flour (can use whole wheat)
   ½ teaspoon cinnamon
   ½ teaspoon salt
   2 teaspoons baking soda
   ¼ cup cocoa
   2 cups zucchini, grated
   ½ cup nilk chocolate chips

Preheat oven to 325 degrees. Cream sugars, butter, and oil together in a large bowl. Add eggs, vanilla, and buttermilk. Mix well. In a separate bowl, mix the remaining dry ingredients together. Add to sugar mixture. Fold in zucchini. Pour into greased & floured 8" x 11" (or 9" x 9") baking dish. Sprinkle the top of the cake with the chocolate chips. Bake for 30-40 minutes or until inserted toothpick comes out clean.

If you don't have any buttermilk, here is a great substitute:
   Combine 1 cup milk and 1 Tbsp lemon juice.
   Let sit for 5 minutes.

If you double this recipe... use an 11" x 14" pan.

Zucchini Muffins/Bread

   We have had zucchini coming out of our ears this year. My father planted 20 zucchini plants in the family garden. Even with my large family, we have not been able to eat all the zucchini. We have been giving it away.
   One of my favorite things to make with zucchini is Zucchini Bread. I still use my mother's recipe, but I lightened it up a bit with applesauce instead of a whole cup of oil. Also, I like to make muffins instead of loafs. They are just easier for the kids to eat, and a lot less crumby!

Zucchini Muffins/Bread
Ingredients:
   2 cups sugar
   ½ cup vegetable oil
   ½ cup applesauce
   3 eggs
   1 teaspoon salt
   1 Tablespoon cinnamon
   1 teaspoon soda
   ½ teaspoon baking powder
   2 cups zucchini, grated
   3 cups flour
   ½ cup nuts, chopped (I like pecans best.)
Combine sugar, oil, applesauce, eggs, salt, cinnamon, baking soda, and baking powder in mixing bowl. Mix well. Add flour, zucchini, and nuts. Stir until just mixed. Place liners in muffin pan or grease muffin tins. Place one large (3 Tbsp) cookie scoop of batter into each liner. Bake at 425 degrees for about 12-15 minutes or until a toothpick inserted in the center comes out clean.
Makes 30 muffins.

   To make bread... prepare as above, but place batter in greased loaf pan and bake at 325 degrees for about 60 minutes or until toothpick inserted in center comes out clean.

   To make in mini loaf pans... place 2 large cookie scoops (⅜ cup) of batter in each pan. Bake at 425 degrees for 25-30 minutes or until toothpick inserted in center comes out clean.

How to Cut a Pineapple

   I love pineapple! The only problem was that I never was quite sure how to cut the pineapple. Until one day... I bought a pineapple and on it's tag were instructions for cutting a pineapple. I can't tell you how excited I was to learn this small thing!
   I was recently talking with one of my sisters (I have 8 of them... no brothers!)... about pineapple and she asked, "How do you cut a pineapple?" I realized there were more people like me in the world without this important tidbit of knowledge. So for those that need enlightenment... here it is!

Step 1:
   Cut the top and bottom off the pineapple.

Step 2:
   Cut the pineapple in half lengthwise.

Step 3:
   Cut each half into half lengthwise.

Step 4:
   Stand one of the quarters up lengthwise, and cut off the tip (which is the core) part of the pineapple.

Step 5:
   Score pineapple lengthwise. Be sure not to cut all the way through, but do cut all the way down to the hard skin layer.

Step 6:
   Score pineapple widthwise. Again, be sure not to cut all the way through, but do cut all the way down to the hard skin layer.

Step 7:
   Use a knife to cut close to skin, but not the actual skin. Pineapple chunks should fall right off into your bowl.


Repeat steps 4 - 7 for each of the quarters.

   Now sit back and enjoy the fruits of your labors!

   Extra tips... I've learned to smell the bottom of the pineapple. If it smells sweet... the pineapple is sweet and ready to eat! A little brown on the outside is fine, but too much brown usually means the fruit is too ripe. So go first by smell and then by sight when buying a pineapple!

The Perfect Plum Pie

   After 18 years of marriage, I finally found the perfect fruit pie for my husband! He loves fruit pies (which I've never been particularly good at making), and he also loves sour things. This pie has both his favorites in one!
   The original recipe, Purple Plum Pie, is quite tangy...especially when made with tart plums. I have modified the original recipe, so that there is a nice balance of tangy and sweet.
   Here is my version of the perfect plum pie.

Ingredients:
   4 cups plums, cubed
   1 cup sugar
   ¼ cup flour
   3 Tablespoons cornstarch
   ¼ teaspoon salt
   ½ teaspoon cinnamon
   4 teaspoons Fruit Fresh
   1 unbaked 9" pie shell

Topping:
   ½ cup sugar
   ¼ cup flour
   ½ cup quick rolled oats
   ½ teaspoon cinnamon
   4 Tablespoons butter, softened

Directions:
   Preheat oven to 375 degrees. In large bowl, combine sugar, four, salt, cinnamon, & Fruit Fresh. Add cubed plums and stir by hand until all ingredients are moist. Place plum mixture into unbaked pie shell.
   To make topping, combine sugar, four, oats, & cinnamon in clean dry bowl. Cut in butter, until all ingredients are moist and crumby. Place topping over plum filling.
   Cover entire pie with foil and bake at 375 degrees for 25 minutes. Uncover and bake an additional 35 minutes or until topping and crust are golden brown and pie is bubbly.

Let cool slightly before serving with a big scoop of vanilla ice cream!

Blueberry Jam

   I had fun making bleberry jam with some of the women from my church today! I think many people do not realize how easy it is to make jam. Especially berry jam! Here is the blueberry jam recipe that we used. It makes 6 cups of jam.

Indgredients:
   3 pints blueberries (4 cups crushed berries)
   4 cups sugar
   1 pkg Sure Jell
   1/2 teaspoon butter (optional)
   jars with lids & rings (all clean and sterile)
   tongs
   funnel

Step 1:
   Wash the blueberries and remove any stems.

Step 2:
   Crush blueberries with a potato masher. Only crush about 1 cup at a time. Be sure to crush each berry, but be careful not to liquify them.

Step 3:
   Measure exactly 4 cups of sugar, and set aside in a bowl.

Step 4:
   Place lids for jars in a shallow pan of water and bring to a boil. Reduce heat to low and keep hot until ready to use.

Step 5:
   In large pan, mix 4 cups crushed berries, 1 pkg Sure Jell, and 1/2 teaspoon butter.

Step 6:
   Bring berry mixture to a rolling boil. Add the sugar; stiring constantly. Bring back to a rolling boil and boil for 1 minute.

Step 7:
   Remove foam (if any) from top of jam.

Step 8:
   Using a funnel and ladel, fill jars with hot jam. I fill mine to about 1/4 inch from the top.

Step 9:
   Place a hot lid on the jar of jam. Screw a ring very tightly onto the jar.

Step 10:
   Place jar upside down. The heat from the jam will seal the lid. Leave upside down until jar is sealed.

Your jam is ready to enjoy!

Visit Kraft Foods if you need other recipes for jam or want a recipe using another Sure-Jell product.

Plum Jam

   This is only my second year working with plums! My family loves them. We have some friends with a plum tree, and have enjoyed their surplus of plums. I don't really love fresh plums, so I was very surprised to find that I really do like plum jam.
   Here is my step by step process to make plum jam. It is best to use firm (not squishy) plums, as it is much easier to remove the pits cleanly. This recipe makes 9 cups of jam.

Ingredients:
   3 lb plums (4 1/2 cups fruit)
   7 1/2 cups sugar
   5 teaspoon Fruit Fresh
   1 pkg Certo
   1/2 teaspoon butter (optional)
   jars with lids & rings (all clean and sterile)
   tongs
   funnel


Step 1:
   Wash the plums.

Step 2:
   Cut around the plum pit which cuts the plum in half.

Step 3:
   Turn plum 90 degrees and cut around the plum pit again. You now have your plum cut into quarters.

Step 4:
   Hold the plum by the two halves and twist the plum apart.


Step 5:
   Twist remaining quarters apart.

Step 6:
   Use a knife to remove the pits.

Step 7:
   Finely chop the plums.

Step 8:
   Place 4 1/2 cups of the chopped plums into a large pan.

Step 9:
   Add 1/2 cup of water to the pan of fruit.

Step 10:
   Measure exactly 7 1/2 cups sugar, and place in mixing bowl.

Step 11:
   Add 5 teaspoons of Fruit Fresh to the bowl of sugar.

Step 12:
   Add sugar mixture to pan of plums.

Step 13:
   Stir until mixed well. You can also add 1/2 tsp of butter to help cut down on the foam that usually develops.

Step 14:
   Place new jar lids in a pan of shallow water to boil. Once they reach a boil, turn burner down to low heat, and keep hot until ready to use.

Step 15:
   Cook fruit until it reaches a rolling boil. Add 1 package of Certo gel and stir well.

Step 16:
   Remove from heat. Remove foam (if any) from top of jam. Place the foam in a bowl. This foam is still good to eat, so don't throw it out. My kids love eating it warm straight from the bowl!

Step 17:
   Use a funnel and ladel to fill each sterile jar with jam. I fill mine about 1/4 of an inch from the top of the jar.

Step 18:
   Using tongs, remove a hot lid from the pan of water and place it on the jar of jam.

Step 19:
   Screw jar ring on tightly.

Step 20:
   Place finished jar upside down. The hot jam will seal the jar. Leave upside down until sealed. A sealed lid looks as if it has been slightly pushed into the jar.

Step 21:
   Use a Sharpie to write the date and "Plum Jam" on the lid.

Your jam is finished and ready to enjoy!

Visit Kraft Foods if you need other recipes for jam or want a recipe using another Sure-Jell product.