6 cups peeled and grated zucchini
6 cups sugar
1/2 cup lemon juice
1 cup drained crushed pineapple
1 (6 oz) package jello, any flavor

Gently boil zucchini and sugar on low heat for 15-20 minutes, stirring often. Add lemon juice and pineapple and boil 6 more minutes, stirring gently often. Remove from heat and add jello; mix well. Pour into jars and seal or pour into containers and keep in refrigerator.

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The post Zucchini Jam appeared first on The Cowley Cookbook.

1 1/2 cups fresh or frozen strawberries, crushed
1 1/2 cup diced rhubarb
2 1/2 cups sugar
8 oz can crushed pineapple, undrained
3 oz package strawberry jello

In pan, combine first 4 ingredients. Bring to a boil, reduce heat and simmer for 20 minutes. Remove and stir in jello. Stir until dissolved. Pour into jars or freezer containers. Leave 1/2″ head space. Refrigerate or freeze.

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2 1/2 cups flour
1 1/2 cups sugar
1 T pumpkin pie spice
1 tsp soda
1/2 tsp salt
2 eggs
1 cup pumpkin
1/2 cup oil
2 cups chopped apples

Combine wet and dry ingredients. Stir well, spoon batter into 18 paper-lined muffin cups. Sprinkle with streusel (below) and bake at 350 degrees for 30-35 minutes.

2 T flour
1/4 cup sugar
1/2 tsp cinnamon

Cut in 4 teaspoons butter until crumbly. Sprinkle on top of muffins.

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The post Pumpkin Apple Streusel Muffins appeared first on The Cowley Cookbook.

2/3 cup shortening
2 2/3 cups sugar
4 eggs
16 oz. can pumpkin
2/3 cup water
3 1/3 cup flour
2 tsp soda
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp cloves
1/4 tsp nutmeg
2 T orange peel
2/3 cup raisins

Mix together sugar, eggs and shortening. Add pumpkin and water. Mix well. Add rest of ingredients. Bake bread pans 70 minutes at 350 degrees or small ones 30-40 minutes.

Orange Cream Cheese

In medium bowl, combine 1 package (8 oz.) softened cream cheese, 3 T sugar, 2 tsp pure vanilla extract and 1 tsp orange peel; stir until smooth. Stir in 1-2 tsp milk to make spreading consistency.

Prep time: 15 minutes
Bake time: 1 – 1/4 hour

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The post Magnificent Corn Muffins appeared first on The Cowley Cookbook.

1/2 cup butter or margarine
3/4 cup packed brown sugar
1 egg
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup applesauce
1 cup rolled oats
1/2 cup (6 oz) semisweet chocolate chips

In a large mixing bowl, cream butter and sugar. Beat in egg. Combine dry ingredients; add alternately with applesauce to the creamed mixture. Stir in oats and chips. Fill greased or paper-lined muffin tins 3/4 full. Bake at 350 degrees for 25 minutes.

Yields 12 muffins.

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2 ripe bananas
1 egg
1/4 cup oil
1/2 cup milk
1/2 cup sugar
1 1/2 cup flour
1/2 tsp salt
2 tsp baking powder
1/4 tsp soda
2 1/2 tsp poppy seeds

Combine wet ingredients. Add dry ingredients at all once; stir just until moistened. Bake at 400 degrees for 20 minutes.

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1 1/2 cup brown sugar
1 egg
2/3 cup oil
1 cup butter milk
1 tsp vanilla
1 tsp soda
2 1/2 cup flour + 2 T flour
1 1/2 cup diced rhubarb
1/2 cup nuts

Combine all of the above. Bake in 2-9″ pans. Top with (half on each):

1/2 cup sugar
1 tsp cinnamon

Bake at 350 degrees for 45 minutes.

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1 lb. hamburger
1  medium onion, chopped
1 can tomato soup
1 can corn, undrained
1 can pinto beans in chili sauce
1 can Rotel tomatoes
1 envelope taco seasoning
1 cup water
Crushed tortilla chips and shredded jack cheese

In large pan cook beef and onion, drain fat. Stir in everything but chips and cheese.  Simmer uncovered for 45 minutes.  Serve with chips and cheese.

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