Zucchini Cobbler

 Warm Cobbler a la mode topped w/ Blueberries.

Prep: 20 Minutes

Cook: 40 Minutes

Ready: 1 Hour

2 1/2 C Zucchini - peeled, seeded, and chopped

1/4 C fresh Lemon Juice

1/4 C and 2 T white Sugar

1/2 t ground Cinnamon

1/4 t ground Nutmeg

2 C all-purpose Flour

3/4 C white Sugar

3/4 C Butter, chilled

1/2 t ground Cinnamon

 

 

	1. Preheat oven to 375 degrees F (190 degrees C). Coat a small baking dish with cooking spray.
	2. Place Zucchini and Lemon Juice in a medium saucepan. Cook, covered, over medium-low heat, stirring occasionally, for about 15 minutes, or until tender. Stir in 1st set of Sugar, Cinnamon, and Nutmeg. Simmer 1 minute longer, remove from heat, and set aside.
	3. In a mixing bowl, combine Flour and  2nd set of Sugar. Cut in Butter until the mixture resembles coarse crumbs. Stir 1/4 Cup Crumb mixture into Zucchini mixture. Press half the remaining crumb mixture into the prepared pan. Spread Zucchini evenly over crust. Crumble remaining crumb mixture over Zucchini, and sprinkle with Cinnamon.
	4. Bake in the preheated oven for 35 to 40 minutes, or until golden and bubbly.

 Org Recipe Source

Sun Pickled Vegetables (Dill)

Vegetable options: Pickles, Broccoli, String Beans, Onions, Cukes, Cauliflower, Peppers.

2 3/4 C Water

1 3/4 C White Vinegar

1-2 Cloves Garlic

2 Dill stalks ad heads

1/16 t Alum

1/3 C Course Pickling Salts

1. Place Veggies, Garlic and Dill weed into large jars. 

2. Mix remaining ingredients and place in jars.

3. Set in sun for 2-3 days.

4. Store in refrigerator.