What to do with green tomatoes?

I have the answer!!! A fellow freecycler gave me this recipe this week. I haven’t had a chance to try it out yet. Anyone want to bake it and let me know if it’s tasty?

4 cups chopped green tomatoes
1 Tbs salt
1/2 cup butter
2 cups sugar
2 eggs
2 cups flour
1 tsp cinnamon
1 tsp nutmeg
1/4 tsp salt
1/2 cup raisins
1/2 cup chopped nuts
Put tomatoes in a bowl and sprinkle with 1 tbs salt. Let stand then rinse with cold water and drain.
Cream butter and sugar, add eggs and beat until creamy.Sift together dry ingredients and add raisins
to dry ingredients, add to creamed mixture. It will be very stiff. Add tomaotes and mix well.
9X13 pan 40-45 mins at 350.

The woman who reccommended this recipe sent me two additional comments: 1. Add vanilla, just because, and 2. Warning: you’ll want ice cream when you’re done.

Maple Syrup Recipe


Yes, folks, that’s right. There is an actual recipe for syrup. I know, I couldn’t beleieve it either. Sometimes I just don’t stop to look beyond the grocery aisle in considering HOW my food got to me. Nevertheless, here I am. I just got the More-with-Less cookbook written by Doris Janzen Longacre. It was all together $8 at half.com and let me tell you, this book is INCREDIBLE!!! There are recipes for whole food everything. Recipes for syrup, baking soda, lentil stew (so, so yummy!), cookies, and even play-dough. It is full of recipes from Mennonite families – people who know how to live on a budget and use it all up. Get this book!

On page 77 there is a recipe for all kinds of syrup, I chose the plain jane pancake syrup recipe. It was fast, easy, delicious. My toddler, husband, and I all loved it. My only tip – um, hello, don’t pour the steaming hot liquid into the used pancake syrup container you bought at the store until it’s cooled down. Duh…

Here it is:

1 3/4 cup white sugar

1/4 cup brn. sugar

1 cup water.

Heat, boil, cover for a minute, and cool slightly.

Add 1/2 teaspoon vanilla and 1/2 teaspoon maple syrup flavoring (found in beloved Target spices aisle)

Cover saucepan for a few minutes as syrup cooks to melt down crystals; helps prevent syrup from crystalizing later on in storage.

I serve it hot – so much better that way!