If you can’t wait for fall and want to pull out your cozy flannel and sip pumpkin spice everything by an open fire, these 5 recipes should help get you in the mood. A little disclaimer, I found these recipes in an old cookbook that the Hollister Baler Band used to sell for fundraisers. The parents, band kids, and boosters all contributed to the recipes that are in this book, and I don’t know if I have tried any of these recipes in a long time. So, let's dust these off and give them a try.
Spiced Peach Jelly (contributed by Dolores Russell)
4 pounds fresh peaches, peeled, pitted, and sliced (8cups)
1 package powdered fruit pectin (1 ¾ oz)
5 cups sugar
½ tsp. cinnamon
¼ tsp almond extract
1/8 tsp ground mace
In a 3-quart saucepan, mash the peaches, add 4 cups of water, and bring to a boil. Cover and reduce the heat to a simmer for 10 minutes or until very soft remembering to stir occasionally. Stain several times through a cheesecloth-lined colander, avoid squeezing the mixture. You should have no pulp, as this will make your jelly cloudy. Measure the juice you need 3 ½ cups, you can add additional water to make that amount.
In an 8 to 10-quart kettle, bring the pectin and peach juice to a full rolling boil over high heat stirring constantly. Add the sugar, cinnamon, almond extract, and mace and bring it back to a full boil for 1 minute while stirring. Remove from the heat, skim off any foam, and ladle into approximately 5 half-pint jars for sealing.
**Note: Most canning jars and lids have a wax seal that will self-seal if your contents are hot, but if you are in doubt about the seal of your jars you can do a hot water bath instead. To hot water bath, place your sealed jars in a large pot or stock pot. Fill the pot with water, making sure your lids are completely covered. Try to get at least an inch of water over your lids and boil the jars for 5 to 10 minutes. Using canning tongs remove the jars from the water and place a towel on your counter. During the heating process, your lids may loosen a little so before they cool make sure they are tight. As they continue to cool, they will vacuum seal and you may hear the lids pop. If this is done correctly these jars will last at least a year.**
Zucchini Bread (contributed by Sharon Rubio)
2 cups grated zucchini
¼ tsp baking powder
3 tsp vanilla
1 cup of oil
½ tsp cloves
3 cups flour
2 cups sugar
1 tsp salt
3 tsp cinnamon
1 tsp baking soda
1 tsp nutmeg
Beat the eggs in a large mixing bowl and add the oil, sugar, vanilla, and zucchini, making sure to mix well. In a separate bowl mix your flour, cinnamon, nutmeg, cloves, salt, baking soda, and baking powder. Slowly sift the flour mixture into your wet ingredients and mix well. Add your batter in two greased bread pans and bake at 350 degrees for 1 hour.
Additionally, you can add 1 cup of walnuts and raisins to your batter if you prefer nuts.
Applesauce Muffins (contributed by Mary Damm)
3 cups flour
1/3 cup sugar
1 tsp ground cinnamon
1 ½ cups applesauce
6 tbsp melted butter
½ cup of milk
¾ cups of chopped walnuts or pecans
4 tsp baking powder
¾ tsp baking soda
In a mixing bowl beat your applesauce, milk, butter, and eggs together. *Tip your butter should be melted but not hot when you mix it with your egg or it will create scrambled eggs.* In a separate bowl mix your dry ingredients together, flour, sugar, cinnamon, baking powder, baking soda, and salt. Slowly sift your flour mixture into your wet ingredients. Preheat your oven to 400 degrees and grease a 12 3-inch muffin pan. *If you don’t want to grease the pan you can use cupcake liners or silicone liners.* Add your batter to the cups remembering not to overfill them to the top. Sprinkle your chopped nuts on the top and bake for 20 to 25 minutes or until a toothpick inserted comes out clean.
Crock Pot Apple Butter (contributed by Virginia Coombes)
14 to 16 apples, cored and sliced
1 cup apple juice (unsweetened)
1 cup sugar for each pt fruit
1 tsp cinnamon for each pt fruit
½ tsp allspice for each pt fruit
½ tsp cloves for each pt fruit
Day 1: In a slow crock pot, cook the apples and apple juice all day.
Day 2: Puree cooked apples. For each pint of puree add your sugar, cinnamon, allspice, and cloves.
Cook in the crock pot for 6 hours or until desired thickness. Preserve in jars as you would other jams. Your house will smell wonderful for two days.
Crockpot Cabbage Rolls (contributed by Laura Christensen)
12 large cabbage leave
1 beaten egg
¼ cup milk
¼ cup finely chopped onion
1 tsp salt
1-pound lean ground beef
1 cup cooked rice
1 8oz can tomato sauce
1 tbsp brown sugar
1 tbsp lemon juice
1 tsp Worcestershire
¼ tsp pepper
Immerse the cabbage leaves in a large pot of boiling water for about 3 minutes or until limp, then drain. Combine the egg, milk, onion, salt, pepper, beef, and cooked rice. Place about ¼ cup of the meat mixture in the center of each leaf, fold the sides, and roll the ends over the meat. Place the rolls in the slow cooker. Combine the tomato sauce, brown sugar, lemon juice, and Worcester sauce together. Pour the sauce over cabbage rolls and cover, cook on low for 7 to 9 hours.