Frederick County 4-H

Baking & Canning Recipes

Making A Difference In Our Community

Frederick County 4-H

In 4-H, we believe in the power of young people. We see that every child has valuable strengths and real influence to improve

the world around us. We are America’s largest youth development organization—empowering nearly six million

young people across the U.S. with the skills to lead for a lifetime.

4-Hers belong to 4-H Clubs that meet in local communities. 4-Hers participate in county-wide programs

organized by volunteers and University of Maryland Extension faculty. These programs include activities such as fashion shows,

camps, public speaking contests, workshops, animals and more. Youth learn life skills to become caring, competent and responsible individuals through club work, community service,

and 4-H project curriculum.

With so many community clubs and specialty clubs in Frederick County, there is always something to do in

Frederick County 4-H.

To Join 4-H Call Your Local Extension Office or Check Us Out Online at

www.extension.umd.edu

The University of Maryland Extension is an Equal Opportunity Employer with Equal Access Programs.

Table of Contents

Baking & Canning Basics

Conversions

Substitutions

Baking Recipes

Cakes

Cookies

Frostings

Fruit Breads

Pies

Yeast Rolls & Breads

Canning Recipes

Pressure Canner

Carrots Green Beans

Mixed Veggies Potatoes

Water Bath

Apple Butter Apple & Aronia Berry Jam

Apricot Butter Cinnamon Blueberry Jam

Bread & Butter Pickles Dill Beans

Peach Pineapple Preserves Pepper Jelly

Salsa

Resources

Baking & Canning Basics

Conversions

Substitutions

Baking Recipes

Cake Recipes

Iced Apple Cake

3 eggs 2 cups sugar

1/2 teaspoon salt 1 teaspoon baking soda

1 teaspoon vanilla 1 teaspoon cinnamon

1 cup oil 4 cups apples chopped

1 cup nuts 2 1/2 cups flour

Preheat oven to 325 F. Grease and flour 2 round cake pans. Beat eggs and 2 cups

sugar until fluffy. Mix salt, soda, vanilla, cinnamon, oil, apples, nuts, and flour with

eggs and sugar mixture. Pour into pans evenly. Bake for 40 – 45 minutes. Let cool

on wire racks.

Pineapple Coconut Cake

1 ½ cup sugar 1/2 cup oil

2 eggs 2 cups flour

2 tsp baking soda 1 large can pineapple crushed (keep juice)

1 – 2 cups coconut for frosting

Preheat oven to 350 F. Grease and flour 2 round cake pans. Combine above

ingredients and mix thoroughly in a large bowl. Pour into pans. Bake for 30 – 40

minutes. Let cool on wire racks.

Carrot Cake

1 ½ cups flour 1 ½ cups sugar

1 teaspoon baking powder ½ teaspoon baking soda

1 teaspoon salt ½ teaspoon cinnamon

½ teaspoon ground ginger ½ teaspoon nutmeg

1 cup cooked mashed carrots ¾ cup vegetable oil

1 can ( 8 oz.) crushed pineapple 3 eggs

1 teaspoon vanilla 1 tablespoon hot water

½ chopped nuts ¼ cup raisins

Preheat oven to 350 F. Grease and flour 2 round cake pans. In a large bowl whisk

together flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and

nutmeg. Combine carrots, oil pineapple, eggs, vanilla, and water. Add to the flour

mixture and stir until well blended. Add nuts and raisins. Pour into two pans

evenly. Bake for 35 -40 minutes. Let cool on wire racks.

Red Velvet Cake

2 oz. red food coloring 3 tablespoons cocoa

1/2 cup butter 1 ½ cups sugar

2 eggs 1 cup buttermilk

2 ¼ cups flour 1 teaspoon salt

1 teaspoon vanilla 1 tablespoon vinegar

1 teaspoon baking soda

Preheat oven to 350 F. Grease and flour 2 round cake pans. Mix food coloring, and

cocoa together and set aside. Cream butter, and sugar. Add eggs and coloring

paste. Beat 10 minute with mixer, then add buttermilk and slowly add flour. Add

the salt and vanilla. By hand, mixing lightly add vinegar and baking soda. Pour into

pans. Bake for 35 minutes. Let cool on wire racks.

Lemon Raspberry cake

3 cups sifted flour 1 cup butter, room temperature

2 cups sugar 4 eggs

2 ½ teaspoons baking powder ½ teaspoon salt

1 cup milk 1 teaspoon lemon extract

1 teaspoon vanilla 1 jar (10 oz.) seedless raspberry preserves

Preheat oven to 375 F. Grease and flour 2 round cake pans. In a large bowl cream

butter and sugar until fluffy. Gradually add in eggs one a time, beating after each

one. Add milk, extract, vanilla and preserves. In a small bowl mix remaining dry

ingredients. Slowly add to wet mixture. Pour into pans. Bake for 35 minutes. Let

cool on wire racks.

Black Midnight Cake

2/3 cup soft butter 1 2/3 cup sugar

3 eggs 2 1/4 cup sifted flour

1 teaspoon vanilla 2/3 cup cocoa

1/4 teaspoon baking powder 1 1/4 teaspoon baking soda

1 teaspoon salt 1 1/3 cup milk

Preheat oven to 350 F. Grease and flour 2 round cake pans. Cream together until

fluffy butter, sugar and eggs. Beat for 5 minutes on high. Sift together flour, cocoa,

baking powder, baking soda, and salt. Add alternatively with milk and vanilla. Use

low speed on mixer. Bake for 30 – 40 minutes. Let cool on wire racks.

Apricot Coffee Cake

2 cups flour 1 tsp baking powder

1 cup unsalted butter, room temperature

3 eggs 1 tsp vanilla

2 cups sugar 1 cup sour cream

3/4 cup almond slivers 2 cups apricots

Preheat oven to 350 degrees. Grease and flour Bundt pan. Sift flour and baking

powder together. In a large bowl combine eggs, butter, vanilla, sugar, apricots and

sour cream. Beat until light and fluffy. Gradually add flour mixture beating until

well blended. Spread 1/2 batter in Bundt pan, then sprinkle 1/2 almonds. Repeat.

Bake for 1 hr.

Peach Pound Cake

2 1/2 cups flour 2 peaches sliced

2 tbsp. brown sugar 3/4 cup margarine

1 cup white sugar 1 tsp baking powder

1/2 tsp baking soda 1 tsp vanilla

1/4 tsp salt 1 container (8 oz.) lemon yogurt

1 egg 1 egg white

Preheat oven to 325 degrees. Grease and flour Bundt pan. In a bowl combine

peaches, brown sugar, and 1 tbsp. flour. Mix until well covered and layer in

bottom of pan. In a mixing bowl cream margarine, white sugar. Stir in remaining

flour, baking powder, baking soda and salt. Add vanilla yogurt, egg and egg white.

Beat tat medium speed for 3 minutes. Pour batter over peaches. Bake for 1 hour.

Cool for 10 minutes then turn out cake onto a wire rack.

Applesauce Cake

1 cup butter 1 cup brown sugar

1 cup white sugar 2 eggs

3 cups flour 2 tsp baking soda

2 cups sweetened applesauce 1 tsp baking powder

1 tsp ground cloves 1 1/2 tsp cinnamon

1/2 tsp nutmeg 1/3 tsp ground ginger

1 tsp salt 1 tsp vanilla

2 cups raisins 1 cup chopped walnuts

Cream butter and sugar, add vanilla, beat in eggs one at a time. Add nuts and

raisins to 1/3 cup flour and set aside. To the rest of the flour add baking powder,

baking soda, salt and spices. Add flour mixture alternatively with applesauce and

cream mixture. Add the floured nut and raisins. Pour into a greased and floured

Bundt pan. Bake at 350 degrees for 90 minutes or until done.

Strawberry Cake

2 and 1/2 cups cake flour 2 teaspoons baking powder

1/2 teaspoon baking soda 1 teaspoon salt

3/4 cup unsalted butter, softened 1 and 3/4 cups sugar

5 egg whites, at room temperature 1/3 cup plain yogurt, at room temperature

2 teaspoons pure vanilla extract 1/2 cup whole milk

1/2 cup strawberry preserves

Preheat the oven to 350 degrees. Grease and flour two 9-inch cake pans. Whisk

the cake flour, baking powder, baking soda, and salt together. Set aside. Beat the

butter and sugar until smooth. Beat in the egg whites on high. Add yogurt and

vanilla extract. Add dry ingredients , and slowly add milk. Add a few drops of food

coloring . Pour into two 9 in pans and Bake for 25—30 minutes.

Cookie Recipes

No Bake Cookies

1/2 cup cocoa 1/2 cup peanut butter

2 cups sugar 1 teaspoon vanilla

1/2 cup milk 3 cup quick cooking rolled oats

1/2 cup butter

ring cocoa, sugar, milk and butter to a boil and boil for 1 minute. Then add

peanut butter, vanilla and oatmeal. Drop by the teaspoon onto wax paper and let

cool.

Soft Sugar Cookies

2 eggs

1 teaspoon baking soda

2 cups sugar

1 teaspoon vanilla

1 cup butter

5 cups flour

1 cup sour cream

Preheat oven to 350 F. Cream butter and sugar, and eggs. Mix soda and sour

cream. Add flour and sour cream alternatively. Add vanilla. Drop by teaspoons

and bake 7-8 minutes.

Cowboy Cookies

2 cups flour 1 cup sugar

1 teaspoon baking soda 1 cup brown sugar

1/2 teaspoon salt 2 eggs, beaten

1/2 teaspoon baking powder 2 cups rolled oats (quick cooking)

1 teaspoon vanilla 1 package chocolate chips

1 cup butter

Preheat oven to 350 F. Stir together flour, soda, salt, and baking powder. Blend

together butter, and sugars until fluffy. Add eggs and beat until light then add flour

mixture. Add rolled oats, vanilla and chocolate chips. Stir well. Drop by teaspoon

and bake for 15 minutes.

Chocolate Peanut Crunch Cookies

1 cup four 1 egg, beaten

1/2 teaspoon baking soda 1/2 tsp vanilla

1/3 cup butter 1/2 cup chunky peanut butter

1/2 cup sugar 1/4 cup chocolate flavored syrup

1/8 cup brown sugar

Preheat oven to 375 F. In a small bowl, combine flour, and baking soda. In a large

bowl, mix butter, and sugars until fluffy. Add egg and vanilla until mixed

thoroughly. Add peanut butter, and chocolate syrup mixing on medium speed.

Add flour mixture to creamed mixture on a low speed. Drop by teaspoon and bake

for 10 minutes or until the surface appears dry.

Ginger Cookies

3/4 cup shortening 1 cup sugar

1/4 cup molasses 1 egg

2 tsp baking soda 2 cups flour

1/2 tsp ground cloves 1 tsp cinnamon

1/2 tsp ground ginger 1/2 tsp salt

Sugar for rolling

Melt shortening and allow to cool. Add sugar, molasses and egg. Beat well. Sift

flour, baking soda, cloves, cinnamon, salt, and ginger. Add the sifted ingredients

to the first mixture. Mix well and chill for one hour. Form into 1 inch balls. Roll in

sugar. Place on a greased cookie sheet. Bake at 37f degrees for 8—10 minutes.

Soft Molasses Crinkles

3/4 cup oleo or shortening 1 cup brown sugar

1 egg 1/4 cup dark molasses

2 1/2 cups flour 1/2 tsp ground cloves

1 tsp ground ginger 2 tsp. baking soda

1 tsp cinnamon 1/4 tsp. salt

Cream oleo and sugar. Add beaten eggs and molasses. Add the rest of the

ingredients, mix well. Chill dough for 1 hour. Shape dough into 1 inch balls. Roll in

white sugar. Press flat on a cookie sheet (ungreased). Bake at 350 degrees for 10

to 12 minutes. Tops will crinkle when done. Let cool on wire rack.

Ranger Cookies

1 cup butter, room temperature 1 teaspoon baking soda

1 cup sugar 1/2 teaspoon baking powder

1 cup brown sugar 2 cups quick cooking rolled oats

2 eggs 2 cups crispy rice cereal

1 teaspoon vanilla 1 cup coconut

2 cups flour

Preheat oven to 350 F. Cream butter, sugar, brown sugar in large bowl. Beat in

eggs and vanilla until well blended. Sift together flour, baking soda, baking

powder. Stir into creamed mixture. Add rolled oats, rice cereal and coconut until

well combined. Drop by teaspoons and bake for 11-12 minutes. Makes 5 dozen.

Chocolate Raspberry Cookies

1 package (12 oz.) chocolate chips 1/2 cup sugar

2 2/3 cups plus 2 tablespoons flour 1 teaspoon vanilla

1 teaspoon salt 3 eggs

1 cup butter room temperature 4 c. raspberry flavor chocolate, chop

1 cup brown sugar 2 cups macadamia nuts, chop

Preheat oven to 375 F. Combine flour, baking soda and salt. In large mixing bowl

beat butter, brown sugar, sugar and vanilla until well blended. Add 1 egg at a time

beating well after each egg. Beat in melted

chocolate. Gradually add in flour mixture beating

until combined. Stir in chopped nuts and

chocolate pieces. Drop teaspoons onto baking

sheet. Bake 10 minutes and cool on wire racks.

Makes 5 dozen.

Icing Recipes

White Icing

3 cups powdered sugar 1/3 cup butter margarine, softened

1 1/2 teaspoon vanilla 1 to 2 tablespoons milk

In medium bowl mix powdered sugar and butter with spoon or mixer. Stir in

vanilla and 1 tablespoon milk. Gradually beat in enough milk to make frosting

smooth and spreadable. If too thin add more sugar, if too thick ad more milk a

few drops at a time. Will frost a 2 layer cake. *** For coconut covered cakes,

after frosting cakes gently cover with coconut flake on top and sides.

Peanut Butter Icing (Fluffernutter)

1 cup marshmallow crème 1/2 cup peanut butter

1/3 cup butter or margarine, softened 1/4 teaspoon vanilla extract

1/4 teaspoon salt 1 1/3 cup confectioners' sugar

2 tablespoons milk

In small bowl with mixer at low speed, combine marshmallow creme, peanut

butter and butter until blended. Increase speed to medium. Beat in

confectioners' sugar, alternately with milk, adding just enough milk to make

frosting smooth and spreadable. Beat in vanilla. Will frost a 2 layer cake.

Red Velvet or Carrot Cake Icing (No Cream Cheese)

3 tablespoons flour 1 cup milk

1 cup butter, margarine or shortening 1 cup granulated sugar

1 teaspoon vanilla extract

Blend flour and milk. Cook over medium heat to thicken, stirring to prevent

lumping, until it comes to the bubbling stage. Remove from heat and let it cool

completely. Cream butter well and slowly add sugar, beating until very fluffy. Add

vanilla and beat until combined. Stir in cooled paste and beat on medium speed

with mixer for 10 minutes until the icing is very light and fluffy.

Bread Recipes

Zucchini Bread

3 cup flour 2 teaspoons baking soda

1 teaspoon salt 1/2 teaspoon baking powder

1 1/2 teaspoon cinnamon 1/2 cup chopped walnuts

3 eggs 2 cups sugar

1 cup oil 2 teaspoon vanilla

2 cups shredded zucchini 1 (8 oz.) can crushed pineapple drained

Preheat oven to 350 F. Grease 2 loaf pans. In a large bowl combine flour, soda,

salt, baking powder, and cinnamon. Ina separate bowl cream oil, sugar, add eggs

and beat. Blend in dry ingredients. Stir in zucchini, pineapple, vanilla and nuts.

Spoon into 2 loaf pans. Bake for 55 – 60 minutes. Cool bread on wire rack in pan

for 10 minutes. Turn out onto rack and cool completely.

Triple Berry Bread

1/2 cup butter 1 cup sugar

3 bananas, chopped up 1/4 cup blueberries

1/4 cup raspberries 1/4 cup dried cranberries

2 cups flour 1 tsp baking soda

1/2 cup milk

Preheat oven to 350 F. Grease loaf pan. In a large

bowl combine butter and sugar. Add bananas and mix

well. Add dry ingredients and mix nuts in my hand.

Fold berries in by hand. Spoon into loaf pan. Bake for

55 – 60 minutes. Cool bread on wire rack in pan for

10 minutes. Turn out onto rack and cool completely.

Peach Bread

3 cups peaches 6 tablespoons sugar

2 cups flour 1 teaspoon baking powder

1 teaspoon cinnamon 1 cup chopped pecans

1 teaspoon vanilla 2 eggs

1 ½ cups sugar 1 teaspoon baking soda

¼ teaspoon salt ½ cup butter

Preheat oven to 325 F. Grease 2 loaf pans. In a large bowl blend peaches and 6

tbsp. sugar. Combine four, baking powder, baking soda, salt and cinnamon. Set

aside. Combine 1 ½ cups sugar and ½ cup melted butter. Cream well. Add eggs,

and mix well. Add peaches, and dry 9ngredients mixing until moist. Stir in nuts

and vanilla. Spoon into 2 loaf pans. Bake for 55 – 60 minutes. Cool bread on wire

rack in pan for 10 minutes. Turn out onto rack and cool completely.

Chocolate Banana Bread

½ cup butter, softened 1 cup sugar

3 bananas, cut up 2 cups flour

1 teaspoon baking soda ½ cup nuts

¼ cup cocoa

Preheat oven to 350 F. Grease loaf pan. In a large bowl combine butter and sugar.

Add bananas and mix well. Add dry ingredients and mix nuts in my hand. Spoon

into loaf pan. Bake for 55 – 60 minutes. Cool bread on wire rack in pan for 10

minutes. Turn out onto rack and cool completely.

Pumpkin Bread

1 (16 oz.) can pumpkin 1 cup squeeze margarine

4 eggs, beaten 1/4 cup water

3 1/2 cups flour 3 cups sugar

4 teaspoons pumpkin spice 2 teaspoons baking soda

1 cup chopped nuts

Preheat oven to 350 F. Grease 2 loaf pan. In a large bowl combine pumpkin,

margarine, eggs, and water. Combine flour, sugar, spice, and baking soda in a

separate bowl. Blend the two mixture together. Stir in nuts. Spoon into 2 loaf

pans. Bake for 55 – 60 minutes. Cool bread on wire rack in pan for 10 minutes.

Turn out onto rack and cool completely.

Cranberry Bread

2 cups flour 1/2 cup packed brown sugar

2 teaspoons baking powder 1/4 teaspoon salt

3/4 cup cranberry apple juice 1/4 cup vegetable oil

1 egg, beaten 1 teaspoon vanilla

1 cup craisins 1/2 cup chopped nuts

Preheat oven to 350 F. Grease loaf pan. In

a large bowl combine flour, brown sugar,

baking powder, and salt. Stir in juice, oil,

egg and vanilla until blended. Fold in

cranberries and nuts. Spoon into pan.

Bake for 55 – 60 minutes. Cool bread on

wire rack in pan for 10 minutes. Turn out

onto rack and cool completely.

Aronia Berry Bread

2 cups flour 1 cup sugar 1/2 tsp baking powder 1/2 tsp baking soda 2 Tbsp. shortening, not margarine 1 egg 1 orange, grated rind and juice 1/4 cup orange juice 1 cup walnuts or pecans, chopped 1 cup frozen aronia berries,

Grease loaf pan. Blend first four ingredients. Add and mix shortening, egg, grated orange rind and juice. Stir in nuts and aronia berries. Bake at 350° about 55 minutes. Cool before turning out.

What Are Aronia Berries?

Aronia berries are a berry which grows on shrubs native to North America.

There's two kinds of aronia berries—red berries and black berries, often called "chokeberries" due to their puckeringly sour flavor when eaten raw. The red berries are a bit sweeter than the darker variety. The black berries are about the size of blueberries and a bit darker in color, while the red aronia berries are a bit smaller.

Aronia berries are known for being very high in antioxidants. And you can find them locally in MD.

Credit: By Jolinda Hackett https://www.thespruceeats.com/what-are-aroniaberries-3376837

Pie Recipes

Pecan Pie (Single Crust)

1/4 cup butter, melted

1/4 teaspoon salt

1 cup sugar

1 teaspoon vanilla

3 eggs

1 cup pecan halves or pieces

3/4 cup corn syrup

1 pie crust

Preheat oven to 350F. Cream, butter, then add sugar creaming until light brown

and fluffy. Add beaten eggs, corn syrup, salt, vanilla and pecans. Blend together.

Pour into pie crust. Bake for 45 minutes.

Strawberry Rhubarb Pie (Double Crust)

2 cups hulled strawberries

1 cup sugar

3 cups chopped rhubarb or 1 (16 oz.) package frozen rhubarb (thawed and well

drained)

1/4 cup corn starch

2 pie crusts

Preheat oven to 400 F. Combine strawberries, sugar, rhubarb and corn starch.

Mix lightly. Place one pie crust in 8 inch pan and pour mixture into crust. Add

top crust and bake for 45 – 50 minutes.

Triple Berry Pie

1 1/4 cup blueberries 1/4 teaspoon nutmeg

1 1/4 cup raspberries 1/4 teaspoon salt

1 1/4 cup blackberries 1 tablespoon lemon juice

1/2 tsp. almond extract 1/4 cup tapioca

1 1/4 cup sugar 2 pie crusts

Preheat oven to 400 F. Place one pie crust in 8 inch pan. Combine berries and

lemon juice in large bowl, toss to coat. Mix together sugar, tapioca, nutmeg and

salt. Pour over fruit and stir gently to combine. Let stand for 15 minutes. Stir

lemon juice into fruit filling. Pour into pie crust. Add top pie crust and bake for

20 minutes. Decrease het to 350F bake for 20 minutes.

Apple Pecan Pie

5 Apples peeled, cored and sliced 3 tablespoons unsalted butter, divided

1/2 tsp cinnamon 1 cup evaporated milk

3/4 cup chopped pecans 3/4 cup flake coconut

Caramel sauce 2 tablespoons flour

1 cup plus 3 tablespoons sugar 2 pie crusts

Preheat oven to 450 F. Place 1 pie crust in 8 inch pan. In bowl combine apples,

1 tbsp. butter, cinnamon, flour and 3 tbsp. of sugar. Microwave high for 3

minutes. Combine remaining sugar, evaporated milk and remaining 2 tbsp.

butter in a saucepan over medium heat. Cook until thickened. Stir in pecans

and coconut. Layer apples and pecan mixture in pie crust. Add top pie crust

and bake for 45 minutes.

Apricot Pie (Double Crust Pie)

4 cups apricots 1 cup sugar

4 tbsp. cornstarch 1 1/2 tbsp. unsalted butter

1 tbsp. lemon juice

Preheat oven to 425 degrees. Line 8 in pie plate with crust. Combine sugar, lemon

juice, and corn starch. Heat over low heat until smooth and thickened. Remove

from heat and add in butter. Add apricots then cool. Pour filling into pie crust and

add top. Bake for 25—30 minutes

Cranberry Walnut Pie (Single Crust Pie)

1/2 cup applesauce 1 cup sugar

2/3 cup unsalted butter, melted 1 cup flour

2 1/2 cups cranberries 1/2 cup brown sugar

1/2 cup walnuts

2—3 tbsp. unsalted butter

Preheat oven to 350 degrees. Whisk together applesauce, sugar, melted butter

and flour. Arrange cranberries evenly in the bottom of the pie crust. Combine

brown sugar, walnuts, and butter in a small bowl. Sprinkle over cranberries.

Spread applesauce mixture evenly over cranberries. Bake 45 minutes.

Cherry Berry Pie (Double Crust Pie)

Filling:

1 20 oz. can of cherries and juice 2 cups blackberries

3/4 cup sugar 2 tbsp. corn starch

1 tsp almond extract

Topping:

3/4 cup flour

3/4 cup brown sugar

1/3 cup unsalted butter

1/2 tsp cinnamon

Glaze:

1 cup confectioner's sugar

1/2 tsp almond extract

Water or Milk (blend until smooth)

Preheat oven to 350 degrees. Combine the ingredients for the filling. Gently fold

together. Pour into the crust lined pie pan. Combine the topping ingredients in a

small bowl. Pour over the cherry berry mixture. Place the second crust on the pie.

Bake for 45 minutes. Add glaze once cooled if desired.

Peach Toffee Pie (Double Crust)

5 cups sliced peaches 3/4 cup sugar

3 tbsp. flour 2 tbsp. cornstarch

1 tsp butter flavoring 16 toffee candies

Preheat oven to 350 degrees. Combine peaches, sugar , flour, cornstarch, and

butter flavor. Grind candies in a food processor to make very spall pieces. Add to

the peach mixture. Pour mixture into a crust lines pie plate. Add second crust.

Bake for 45 minutes.

Glazed Pineapple Pie (Double Crust)

Filling:

1/4 cup flour 3/4 cup flaked coconut

1 cup sugar 1/4 tsp salt

1 tbsp. lemon juice 1 tbsp. unsalted butter

1 can (20 oz.) crushed pineapple drained (keep juice )

Glaze:

1/2 cup confectioner’s sugar

1/4 tsp vanilla or rum extract

About 1 tbsp. reserved pineapple juice

Preheat oven to 375 degrees. Combine sugar, flour, lemon juice, melted butter,

and pineapple. Place coconut in a crust lined pie plate. Pour pineapple mixture

over top. Add second pie crust. Bake for 45 to 50 minutes.

Glaze: Combine confectioner's sugar, vanilla and juice in a small bowl. Drizzle

glaze over cooled crust.

Option 1 (makes 6 single crusts)

4 cups flour 1 tablespoon white vinegar

1 3/4 cup shortening 1 egg

1 Tablespoon sugar 1/2 cup water

2 teaspoon salt

Blend flour, salt, sugar, and shortening together. Mix egg, water and vinegar

together and pour over flour mixture. Blend with fork and chill at least 15

minutes.

Option 2 (makes 2 single crusts)

2 cups all purpose flour

1 teaspoon salt

2/3 cup shortening

5 to 7 tablespoons ice water

Whisk together flour and salt. Cut in shortening until mixture resembles course

crumbles. Sprinkle in 1 tablespoon of water at a time until dough is moist. Roll

into two balls and refrigerate until ready to shape.

Pie Crust

Recipes

Yeast Rolls & Breads

Cheddar Cheese Italian Rolls

2 packages dry yeast 2 cups warm water

1 tbsp. Italian seasoning 1/2 cup sugar

2 tsp salt 1 egg

1/4 cup butter softened 6 1/2 cups flour

1 cup sharp cheddar cheese

Dissolve yeast in warm water. In large mixer add Italian seasoning, water mixture,

sugar salt, egg and butter. Mix and gradually add flour. Beat well and fold in

cheese. Let sit for 1 1/2 hours. Roll into small balls (size of tangerine). Bake on a

greased pan at 350 degrees for 12—14 minutes. Brush with butter while cooling.

Dinner Rolls

2 1/2 cups flour 2 tbsp. sugar

2 tbsp. butter 1 package yeast

1/2 tsp. salt 1/2 cup milk

1/4 cup water

Heat milk , sugar and water to 120 degrees. Add yeast and set aside. Mix flour,

salt, and butter in a large bowl. When yeast starts to raise add to the dry mixture.

Mix until is forms a ball. Divide into 12 dinner rolls. Place into a greased 13x9 in

pan. Bake 350 degrees for 20 minutes or golden brown. This recipe can be used

for donuts or cinnamon rolls too.

Orange Glazed Rolls

2 packages dry yeast 1 cup warm water

1 tbsp. grated orange peel 1/2 cup sugar

2 tsp salt 1 egg

1/4 cup butter softened 6 1/2 cups flour

1 cup orange juice

Icing:

2 tsp orange peel grated 2 tbsp. orange juice

1 cup confectioner’s sugar

Dissolve yeast in warm water. In large mixer add orange juice, peel, water

mixture, sugar, salt, egg and butter. Mix and gradually add flour. Beat well let sit

for 1 1/2 hours. Roll into small balls (size of tangerine). Bake on a greased pan at

350 degrees for 12—14 minutes. Let cool. Brush with orange icing once cooled.

Pepperoni Rolls

2 packages dry yeast 2 cups warm water

1 tbsp. Italian seasoning 1/2 cup sugar

2 tsp salt 1 egg

1/4 cup butter softened 6 1/2 cups flour

1 tsp garlic powder pepperoni slices

Mozzarella Cheese

Dissolve yeast in warm water. In large mixer add Italian seasoning, garlic, water

mixture, sugar, salt, egg and butter. Mix and gradually add flour. Let sit for 1 1/2

hours. Roll into small balls (size of tangerine), flatten, place pepperoni and

cheese in center. Fold the sides up like a package. Bake on a greased pan, folded

side down, at 350 degrees for 12—14 minutes. Brush with butter while cooling.

Canning Recipes

Pressure Canner Method

CARROTS—SLICED OR DICED

Quantity: An average of 17-1/2 pounds (without tops) is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints. A bushel (without tops) weighs 50 pounds and yields 17 to 25 quarts—an average of 2-1/2 pounds per quart.

Quality: Select small carrots, preferably 1 to 1-1/4 inches in diameter. Larger carrots are often too fibrous.

Procedure: Wash, peel, and rewash carrots. Slice or dice.

Hot pack—Cover with boiling water; bring to boil and simmer for 5 minutes. Fill hot jars, leaving 1-inch of headspace. Raw pack—Fill hot jars tightly with raw carrots, leaving 1-inch headspace. Add 1 teaspoon of salt per quart to the jar, if desired. Add hot cooking liquid or water, leaving 1-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process at 11 lbs. pressure. Pints for 25 minutes Quarts for 30 minutes

BEANS, SNAP AND ITALIAN—PIECES Green and wax

Quantity: An average of 14 pounds is needed per canner load of 7 quarts; an average of 9 pounds is needed per canner load of 9 pints. A bushel weighs 30 pounds and yields 12 to 20 quarts—an average of 2 pounds per quart.

Quality: Select filled but tender, crisp pods. Remove and discard diseased and rusty pods.

Procedure: Wash beans and trim ends. Leave whole or cut or snap into 1-inch pieces. Hot pack—Cover with boiling water; boil 5 minutes. Fill hot jars, loosely leaving 1-inch headspace. Raw pack—Fill hot jars tightly with raw beans, leaving 1-inch headspace. Add 1 teaspoon of canning salt per quart to the jar, if desired. Add boiling water, leaving 1-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process at 12 lbs. pressure. Pints for 20 minutes Quarts for 25 minutes.

MIXED VEGETABLES

6cups sliced carrots, 6 cups cut, whole kernel sweet com, 6 cups cut green beans, 6 cups shelled lima beans, 4 cups whole or crushed tomatoes, 4 cups diced zucchini

Yield: 7 quarts

Optional mix—You may change the suggested proportions or substitute other favorite vegetables except leafy greens, dried beans, cream-style corn, squash and sweet potatoes.

Procedure: Except for zucchini, wash and prepare vegetables as described previously for each vegetable. Wash, trim, and slice or cube zucchini; combine all vegetables in a large pot or kettle, and add enough water to cover pieces. Add 1 teaspoon salt per quart to the jar, if desired. Boil 5 minutes and fill hot jars with hot pieces and liquid, leaving 1-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process 11 lbs. pressure Pints for 75 minutes Quarts for 90 min.

POTATOES, WHITE—CUBED OR WHOLE

Quantity: An average of 20 pounds is needed per canner load of 7 quarts; an average of 13 pounds is needed per canner load of 9 pints. A bag weighs 50 pounds and yields 18 to 22 quarts—an average of 2-1/2 to 3 pounds per quart.

Quality: Select small to medium-size mature potatoes of ideal quality for cooking. Tubers stored below 45°F may discolor when canned. Choose potatoes 1 to 2 inches in diameter if they are to be packed whole.

Procedure: Wash and peel potatoes. Place in ascorbic acid solution to prevent darkening. If desired, cut into 1/2-inch cubes. Drain. Cook 2 minutes in boiling water and drain again. For whole potatoes, boil 10 minutes and drain. Add 1 teaspoon of salt per quart to the jar, if desired. Fill hot jars with hot potatoes and fresh hot water, leaving 1-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process at 11 lbs. pressure Pints for 35 minutes Quarts for 40 Minutes

Water Bath Method

APPLE BUTTER

8 lbs apples, 2 cups cider, 2 cups vinegar, 2-1/4 cups white sugar, 2-1/4 cups packed brown sugar, 2 tbsp. ground cinnamon, 1 tbsp. ground cloves

Yield: About 8 to 9 pints

Procedure: Wash, remove stems, quarter, and core fruit. Cook slowly in cider and vinegar until soft. Press fruit through a colander, food mill, or strainer. Cook fruit pulp with sugar and spices, stirring frequently. To test for doneness, remove a spoonful and hold it away from steam for 2 minutes. It is done if the butter remains mounded on the spoon. Fill hot into sterile half-pint or pint jars, leaving 1/4-inch headspace. Quart jars need not be pre-sterilized but should be clean and kept hot until filling. To pre-sterilize jars, see page 1-14. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process. Pints for 5 Minutes, Quarts for 10 Minutes

APRICOT BUTTER

7 lbs. apricots 5 cups sugar 2 tbsp. ground cinnamon 1 tbsp. ground cloves

Yield: About 8 to 9 pints

Procedure: Place cleaned apricots in crockpot with ingredients. Mix thoroughly . Cook on low heat for 5—7 hours until soft. Process in a blender or a food mill until desired texture is reached. Fill hot into sterile half-pint or pint jars, leaving 1/4-inch headspace. Quart jars need not be pre-sterilized but should be clean and kept hot until filling. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process. Pints for 25 Minutes, Quarts for 30 Minutes

ARONIA & APPLE JAM

Yield: 10 8oz glasses 2 cups aronia berries 2 cups Apples 3 cups water 6 cups sugar 1 box pectin

Wash & stem fruit. Combine fruit and sugar in a pan. Bring to a boil for 5 minutes. Add pectin. Boil hard for 2 minutes. Fill hot into sterile half-pint or pint jars, leaving 1/4-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process. Pints for 10 Minutes, Half Pints for 5 minutes.

Cinnamon Blueberry Jam

1 pound fresh or frozen blueberries (about 1 quart)3-1/2 cups sugar 1 tablespoon bottled lemon juice 1/4 teaspoon ground cinnamon 1 pouch (3 ounces) liquid fruit pectin

Crush blueberries; measure 2-1/2 cups and place in a large saucepan. Add the sugar, lemon juice, cinnamon and cloves; bring to a rolling boil over high heat, stirring constantly. Quickly stir in the pectin. Return to a full rolling boil; boil for 1 minute, stirring constantly.

Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

Bread & Butter Pickles

½ cups about 1½ pounds thinly sliced (about ¼-inch) pickling cucumbers

1½ tablespoons kosher salt 1 cup thinly sliced sweet onion

1 cup granulated sugar 1 cup white vinegar

½ cup apple cider vinegar ¼ cup light brown sugar

1½ teaspoons mustard seeds ½ teaspoon celery seeds

1/8 teaspoon ground turmeric

Combine cucumbers and salt in a large, shallow bowl; cover and chill 1½ hours. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl and toss with the cucumbers. Pour the hot vinegar mixture over cucumber mixture. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 25 minutes in a boiling-water canner.

DILL BEANS

3 lbs green beans trimmed and cut into jar-length pieces (about 4 inches)

3 3/4 cups vinegar 3 3/4 cups water

1/3 cup Salt for Pickling 6 cloves garlic, crushed or thinly sliced

6 springs of dill

Combine vinegar, water and salt in a large saucepan and bring to a boil over high heat, stirring to dissolve salt. Place 1 clove crushed garlic and 1 dill sprig into a hot jar. Pack beans cut side up leaving a ½ inch headspace.

Ladle hot brine into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled. Process jars 15 minutes.

PEACH PINEAPPLE PRESERVES

8 overripe peaches diced 1 small can crushed pineapple

2 lemons, juiced 1 Box regular pectin

4 cups white sugar

Combine fruit, lemon and sugar in a pan. Bring to a boil for 5 minutes. Add pectin. Boil hard for 2 minutes. Fill hot into sterile half-pint or pint jars, leaving 1/4-inch headspace.

Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process. Pints for 10 Minutes, Half Pints for 5 minutes.

RASPBERRY PEPPER JELLY

3 cups raspberries 6 jalapeños, minced 1 green bell pepper, minced 1 cup apple cider vinegar 1 box no-sugar-needed pectin 1 1/2 cups sugar

Puree raspberries in a blender. Push puree through a sieve until all the juices are extracted from the pulp; discard seeds.

In a large pot, bring the raspberry juice, jalapeños, bell pepper, sugar, and vinegar to a boil. Boil for 3 minutes. Whisk in the pectin and bring to a vigorous boil that does not stop bubbling when stirred. Boil for 1 minute. Remove from heat and skim off any foam with a metal spoon.

Ladle into jars, leaving a ¼ inch headspace. Wipe rims clean, then screw on lids. Place the jars on an elevated rack in a canner. Fill pot with enough water to cover the jars by 2 inches; cover. Bring to a boil, then process jars for 5 minutes.

SALSA

10 c. chopped cored peeled tomatoes 5 c. chopped green bell peppers

5 cups chopped onions 2-1/2 cups chopped seeded chili peppers

1-1/4 cups cider vinegar 3 cloves garlic, finely chopped

2 Tbsp. finely chopped cilantro 1 Tbsp. salt

COMBINE tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilant-ro, salt and hot pepper sauce, if using, in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.

LADLE hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.

PROCESS both pint and half pint jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool.

Resources

Food Safety—https://www.foodsafety.gov/

USDA Home Canning Guide—https://nchfp.uga.edu/publications/

publications_usda.html

Betty Crocker Kitchens—https://www.bettycrocker.com/recipes

Kitchen Safety Oklahoma State University—https://web.uri.edu/4h/files/

Kitchen-Safety.pdf

Food Preservation University of Georgia—https://extension.uga.edu/

topic-areas/food-health/food-preservation.html

Local Maryland Produce—https://marylandsbest.maryland.gov/

University of Maryland Extension

Local Free Resources—https://extension.umd.edu/

Resources gathered, adopted and presented by D. Axline,

Extension Educator University of Maryland Extension