Canning and Baking ...

October 6, 2014

First of all ... there were tomatoes ripe and ready to be canned ...

While the tomatoes were processing ... there were ripe plums to be dealt with ...

decided to make Plum Dumplings ...

Once they were boiled and cooked ...

they were rolled in lightly toasted breadcrumbs with sugar added ...

A delicious meal with homemade soup for starters ...

then some of the leftovers were packaged and frozen ...

to be enjoyed another time ...

plus a container full was to be shared with mom ...

Still had lots of plums ...

so I decided to make a plum cake ...

with streusel topping ...

Thank goodness for a Cherry Pitter ... 

I decided to try it on the plums ...

was amazed how easily the pit came out ...

then cut in half to place them on the cake batter ...

Freshly baked Plum Cake ...

It was a very productive day in the kitchen ...

Thank you mom for all these delicious recipes and more ...

that have been passed down thru the generations ...

An Easy Delicious Meal ...

I have had this recipe in kitchen for quite some time ...

and since I had a few extra zucchinis ...

thought I would try it out ...

Oh my goodness ... it was so easy and so delicious ... !!!

I will definitely make this meal again ... !!!

Enjoy the recipe ... 

Teriyaki Salmon with Zucchini

Ingredients

•  Teriyaki sauce

•  2 (6-ounce) salmon fillets

•  Sesame seeds

•  2 small zucchini, thinly sliced

•  4 scallions, chopped

•  Oil  (Canola, vegetable, coconut butter)

Directions

Combine 5 tablespoons teriyaki sauce and fish in a zip-top plastic bag. Seal and marinate 20 minutes.

Toast sesame seeds in a large nonstick skillet over medium heat, and set aside.

Drain fish, discarding marinade. Add fish to skillet, and cook 5 minutes. Turn and cook for 5 more minutes over medium-low heat. Remove from skillet, and keep warm.

Add the zucchini, scallions, and 2 teaspoons oil to skillet. Saute 4 minutes, or until lightly browned. Stir in 2 tablespoons teriyaki sauce. Sprinkle with sesame seeds, and serve with salmon.

                                                                                                           

Skillet Cinnamon Bun ... mmmmm

Mixing of ingredients ... dough ready to let rise ...

cinnamon and sugar for the filling ...

After an hour of the dough rising ...

rolled it out and spread the melted butter ...

then covered it with the cinnamon mixture ...

cutting the dough into strips ...

Taking one strip ... rolling it up like a cinnamon bun ... 

and continuing to wrap the other strips ...

around and around ...

 I made another smaller bun and a loaf ...

as my skillet was only 10 ½ inches and the recipe calls for a 12 inch ...

after another rising ...

it was ready to be baked ... 

Finishing touches with a cream cheese glaze ...

and the zest of an orange ...

Thank you so much Dagmar for finding and sharing this recipe ... 

Recipe can be found 

@

Sprinkle Bakes