Grandma's Zucchini Bread

Family Recipes are what makes life the best! and this Zucchini bread recipe has filled our families summers with sweet deliciousness for generations.

 With fresh zucchini in abundance from our gardens, there was always a batch of this bread on hand in the kitchen. Our favorite way as child to eat it was lightly toasted with a schmear of peanut butter!

 I grew up with my dad (Larry )  having the recipe, but I've tracked the recipe back to  Grandmay, and now we've passed it along to our children so it just keeps the memories alive for more generations.

 Why am I calling it Blue Ribbon Zucchini bread? I was involved in 4-H when I was growing up. It is a wonderful organization to teach youth so many skills and be involved in community! I always submitted this recipe to our county fair competition every year, and it always came out the winner, every time. Well, except one year. Grandma had come down to help us out one summer, and had accidentally filled our "sugar" bowl" with salt. so when i went to make the bread, I measured out what I thought was sugar, and apparently it wasn't. The judge knew something must have gone wrong, and noticing my despair , said I could make another batch that night and bring it back in the morning and they'd judge it again for me. phew.. wasn't that wonderful? 2nd chances?  Grandma  and I ended up laughing about it later and always had a special bond over Zucchini bread! s z

Printable Copy

Zucchini Bread

Makes 2 loaves

Ingredients: 

3 eggs

2 cups zucchini grated (no need to peel)

1 cup  vegetable oil

2 cups sugar

3 teaspoons vanilla

3 Cups sifted flour

1 teaspoon salt

1 teaspoon baking soda

3 teaspoon cinnamon

¼ teaspoon baking powder

Optional: chopped nuts, raisins or chocolate chips 

Directions:

• Preheat oven to 350 degrees, spray 2 (9x5x3 inch ) loaf pans with non stick cooking spray.
• In mixing bowl, beat eggs till light & foamy.  Add oil, sugar & vanilla, mixing well,
• Stir in zucchini mix lightly but well. Add in flour, salt soda, cinnamon,  & baking powder to wet ingredients and mix well.  Add optional ingredients.
• Pour batter evenly between prepared pans. 
• Bake 1 hour or until tests done in the center with a toothpick.

Cari's Fresh Fruit Salsa

Cari wife of Bob, who is Aunt Carol's son,  shared this yummy recipe for a sweet and spicy fruit salsa! What a scrumptious way to use all the fresh produce of the summer season! Perfect for a bbq or party or just to snack on for a movie night!

Here is her fun recipe and I love that you can play around with what fruits you use and how hot you make it!

Fruit Salsa

Yield: 8-10 Cups

Author: Cari Richards

prep time: cook time: total time:

A sweet and spicy salsa made with fresh summer fruits and vegetables that will leave you coming back for more!

ingredients:

• 2 large tomatoes 
• 1 large green pepper 
• 1 large red pepper 
• 1 medium onion  
• 1 bunch cilantro 
• 1 Tablespoon finely chopped garlic
• optional) Jalepeno 
• Fruit   choose one (or  a mixture if you'd like): 1 Medium fresh pineapple, 3-4 fresh Mangoes  or 5-6 fresh peaches
• Salt and pepper to taste

instructions:

How to cook Fruit Salsa

1. Dice tomatoes, peppers, onions,  and mix together in large bowl.  Lightly chop cilantro and add to bowl, along with finely chopped garlic.  Split open jalepeno the long way in half. gently remove seeds , discard seeds.  Finely dice jalepeno, and add to bowl. 
2. Dice desired fruit and add to bowl, mix all ingredients.
3. Salt and pepper to taste. 
4. Serve with tortilla chips

Created using The Recipes Generator

Butterscotch Harvest Apple Cake

Butterscotch Harvest Apple Cake is a wonderful cake full of all the flavors of the autumn season, apples, spices, and a touch of butterscotch.

This recipe is from Jan Thomas, (Janice Robertson Thomas, Larry's Daughter).  I've been baking this cake for 30 years, but somehow I've never shared the recipe . It's about time! This cake is a timeless classic, and anyone who tastes it instantly loves it. Perfect to make for a carnival cake walk, or bake sale, or pot luck dessert table. You can make it as bundt cake or in a 9 x 13 pan. I bet if you shredded the apple or diced them small enough you could even make muffins, but I have never done it.

Plan on bringing copies of the recipe with you when you bring it along. you'll be asked for it.

Jan's Tip: The original Recipe did not call for any glaze topping at all. It is fine without it, but a powdered sugar glaze is a wonderful addition to the cake. I love to melt the remaining butterscotch chips into the glaze and turn it into a butterscotch glaze. My husbands  Grandmother's Butter-Rum Sauce recipe would be perfect to serve over the cake too! but you certainly have options!

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I usually make this cake right after we return from apple picking at our favorite orchard. Our husband's family has been picking there for over 40 years at least so we take it very seriously this apple picking tradition!


Although these apples weren't picked from our favorite orchard, the backdrop I used for this photoshoot for my blog, was Grandma Robertson's tablecloth. It has apples on it and I love to pull it out and use it, especially during the fall apple season! I feel memories like these, she'd want us to use often and enjoy! Not tuck away, afraid to use, or wait for that special day, that then never seems to come. So... Out the cloth comes! And we eat over it, laugh over it, play games over it, and always, always remember where we come from over it.

Ready to fill your home with the scents of Autumn? Let's get baking!

Butterscotch Harvest Apple Cake

Butterscotch Harvest Apple Cake is a wonderful cake full of all the flavors of the autumn season, apples, spices, and a touch of butterscotch.

ingredients:

• 1 Cup butter softened
• 2 Cups Imperial Brand Sugar
• 3 eggs
• 3 cups tart apples, peeled and chopped
• 2 1/2 cups flour
• 1 tsp. baking powder
• 1 tsp . baking soda
• 1 tsp. salt
• 1 tsp. cinnamon
• 1 cup.  chopped walnuts
• 1 cup butterscotch chips

Butterscotch Glaze

• 1 1/2 - 2 cups powdered sugar
• 2 Tablespoons Milk
• 1/2 cup butterscotch chips

instructions:

1. Preheat Oven to 350 degrees. grease a 9 x 13 or a bundt pan.
2. In a medium bowl, cream butter and sugar. add eggs and beat well.
3. In a separate bowl, mix flour, soda, baking powder, salt, and cinnamon.
4. Add dry ingredients to butter mixture, and blend well.
5. Sir in apples, nuts, and butterscotch chips. Pour into prepared pan.
6. Bake for 1 hour, or until toothpick inserted in center comes out clean. 
7. If a Bundt cake: Allow to cool 10 minutes in pan before gently losening edges and placing serving platter on top and then flipping pan and plate over to release cake onto plate. 
8. Allow cake to cool completely. While cooling. Mix up glaze, by  stirring together powdered sugar and milk. melt  butterscotch chips according to package directions and pour into sugar mixture, stirring well. 
   Add milk or more powdered sugar to desired consistency. 
9. When cake is completley cool, drizzle glaze over cake. 

Created using The Recipes Generator

Family Reunion Chili Cornbread Salad

Aunt Judy Struck again! LOL! She brought an amazing dish to this family reunion on July 6th, 2018 in Utah. This dish was nominated by family members to be posted on the family recipe page, so here it is!

Photo Credit; Taste of Home, cause everyone was too busy eating Aunt Judy's to take any photos!

I can't WAIT to make this! It looks and sounds scrumptious! It just sounds perfect for the next potluck or party you need to bring a dish to!

Judy's Tips: I do gently press it down after the cheese layers to settle it down in a bit since it makes the dish verry full. I made it the day before and it was still great so it can chill longer than the 2 hours.

Printable/ Google Doc Copy

Chili Cornbread Salad

TOTAL TIME: Prep: 20 min. + chilling Bake: 20 min. + cooling

YIELD: 15 servings.

Ingredients

• 1 package (8-1/2 ounces) cornbread/muffin mix

• 1 can (4 ounces) chopped green chilies, undrained

• 1/8 teaspoon ground cumin

• 1/8 teaspoon dried oregano

• Pinch rubbed sage

• 1 cup mayonnaise

• 1 cup sour cream

• 1 envelope ranch salad dressing mix

• 2 cans (15 ounces each) pinto beans, rinsed and drained

• 2 cans (15-1/4 ounces each) whole kernel corn, drained

• 3 medium tomatoes, chopped

• 1 cup chopped green pepper

• 1 cup chopped green onions

• 10 bacon strips, cooked and crumbled

• 2 cups shredded cheddar cheese

Directions

1. Prepare cornbread batter according to package directions.
2. Stir in chilies, cumin, oregano and sage. Spread in a greased 8-in. square baking pan.
3. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean.
4. Cool.
5. In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside.
6. Crumble half of the cornbread into a 13x9-in. dish.
7. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper,
8. onions, bacon and cheese.
9. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours

Photo Credit: taste of home

Aunt Judy's Fruit Cobbler

Judy Robertson Henry, the youngest child of Grandpa Alma& Grandma Phyllis. When another family member was searching for a lost Peach Cobbler recipe, Judy shared her recipe for Fruit cobbler. She says:  "Here's our favorite fruit cobbler recipe. It is wonderful with fresh peaches, but also good with other fruits." 

Printable Recipe

Fruit Cobbler
Makes 2 qt. dish

Combine:
2 Tbs. corn starch or flour
½ cup brown sugar

Sprinkle over 4 cups fresh fruit (lightly sugared) or 1 quart drained canned fruit in a 2 quart baking dish.  Dot with 1 Tbs. Butter and sprinkle with 1 tsp lemon juice.

1 cup flour ¼ cup butter or margarine
½ cup sugar 1½ tsp baking powder

Mix dry ingredients until mealy.  Add ½ cup milk.  Mix just until dry ingredients are dampened.  Drop by spoonfuls on top of fruit.  Sprinkle with a mixture of 2 Tbsp sugar and 1½ tsp cinnamon.  Bake at 350̊ for 40 minutes or until topping is done (test with fork in center).

Notes: 
Double recipe for 9 x 13 pan.  Works great in Dutch Oven – ½ hour cooking time.  Our favorite is fresh peaches, but is great with many other fruits.

Uncle Larry's Holiday Cheese Ball Recipe

My dad, Larry Robertson, had been making this recipe since.. forever! I don't know it's origin. Is it a "Robertson" recipe? I don't know, but in our circles it's pretty "infamous"!!!
 My father makes this recipe every Christmas and delivers trays of them with crackers to neighbors and friends. It has become a well anticipated gift for many people.I have memories as a young child helping my father make these and delivering them.  It is a family tradition for sure!

Recently I could not find my handwritten copy. I posted a request to my step mom for a copy of it on a family face book page and several of my siblings all made comments of how much they loved it and were craving it. It may not seem super fancy with all of the buffalo chicken or bacon ranch "new" ones out there, but if you are looking for a very good one that feeds a ton of people and will appeal to a large number of "Nibblers" this one is it.

Jan's Tip: This recipe makes a TON. It makes 4 large or 5 smaller cheese balls, so cut this in half if you only want it for your own family. Jan's Ingredient suggestion: Our family recipe calls for one small jar of craft pineapple cream cheese spread. They still make them in those little glass jars, but usually around the holidays. It may be hard to find this ingredient now so I am changing the recipe to a small can of pineapple, which is what we do when we cant find the cheese spread

Printable Recipe

Classic Cheese Ball
4 -5 cheese balls

Ingredients:

2 (8 oz) packages of cream cheese softened to room temperature.
1 lb. shredded Cheddar Cheese (or any flavor cheese you want)
1 small (6-8 oz) can of crushed pineapple, very well drained, and blotted dry with a towel
2 (5 oz) cans of canned ham (near the tuna fish) (those little "deviled ham" cans that's it!)
1 teaspoon season salt
1 Tablespoon minced dry onions
2 Tablespoons minced parsley (optional)
1 Tablespoon lemon juice (or use the drained pineapple juice)

Coating options: crushed pecans, bacon bits,  or shredded cheese to roll the balls in.


Directions:

In a mixer, mix all the ingredients until well blended.
On a sheet of wax paper divide the cheese mixture into 4 even "piles".
Using your hands, roll each pile into a ball.
Roll each ball into your coating ingredient of crushed pecans or shredded cheese.
Cover the balls in an airtight container and refrigerate till serving.

Grandma Robertson’s Ginger Snaps

Cousin, Jennifer Rhees (Ron's daughter) shared Grandma's Ginger Snap Cookie Recipe! My love for gingersnaps is real, and now that I have Grandma's recipe? Divine! Perfect for the holidays!

Grandma Robertson’s Ginger Snaps

4 cups sifted flour 4t baking soda 1/2t ginger 1t salt 1t cinnamon 1 cup shortening 1/2 cup margarine 2 eggs 1/2 cup molasses

Measure and sift dry ingredients. Cream sugar, shortening and margarine. Add unbeaten eggs and molasses and mix. Add dry ingredients and mix until a uniform dough forms.

Chill dough overnight.

When ready to bake, form dough into small balls and roll in sugar. Place cookie balls on ungreased cookie sheet. Bake for 8-10 minutes.