Two favorite recipes I created when I had too much of everything coming all at once. Both are family favorites. ZUCCHINI POTATO SAUTE ¼ Pound Bacon, diced 2 Cups Diced Potatoes, ½" dice 1 Medium Onion, minced 6 Cloves Garlic, finely minced 1 Medium Zucchini, ½" dice 1 Medium Green Pepper, seeded and diced 4 Ounces sliced Fresh Mushrooms 6 Plum Tomatoes, diced, keep the seeds and juice Butter and Olive Oil for sautéing In a large frying pan, add the Bacon and sauté until fat is starting to render. Add the Potatoes and cook over medium heat, covered until Potatoes begin to get tender. Add Onions and Garlic and sauté only until Onion just starts to go clear. Pour into a bowl and cover to keep warm. In the same pan add a swirl of Olive Oil and sauté the Zucchini and Mushrooms uncovered over high heat, until they begin to color up but is still al dente. Reduce heat, add the Potato Onion mixture back in. Add the Peppers and stir to combine. Season with MortonÂs NatureÂs Seasons, add 2 tablespoons Butter to moisten. Heat until the Peppers become just tender, add the Tomatoes, cover and turn off the heat. Let stand 5 minutes and stir to combine. Serve immediately. and: ZUCCHINI FETA PANCAKES 1 Pound Zucchini, grated. 1 Teaspoon Kosher Salt ¾ Cup crumbled Feta Cheese 3 Large Eggs, lightly beaten 3 Green Onions, tops and whites thinly sliced 1 Cup All-purpose Flour ¼ Cup Chopped Pine Nuts 3 Tablespoon Chopped Fresh Dill 3 Teaspoons Chopped Fresh Oregano 4 Garlic Cloves, finely minced ¼ Teaspoon freshly ground Black Pepper Olive Oil, for frying Combine Zucchini and Salt in a mesh colander and set aside. Rinse in cold water and press as much of the water out as possible. In the mean time, combine Cheese, Eggs, Green Onion, Pine Nuts, Dill, Oregano, Garlic and Pepper in a large bowl. Fold in drained Zucchini and just enough Flour to hold the batter together. Using an ice cream scoop to portion the batter, fry in Olive Oil until golden, flip and cook the other side. Continue frying in batches until all batter is used, holding the cooked cakes on a plate in a warm oven. For the pancakes I shred and pack one pound bags and freeze them for use in the winter. Because so much of the water goes away when you thaw and drain I use 2 bags. Also go easy on the flour, you really want just enough to bind the mixture, not to make a batter.

Those sound so good! Here is a recipe I have saved to try. Not apple, but it is German! PEACH KUCHEN 2 c. sifted flour 1/4 c. sugar 1/2 tsp. salt 1/4 tsp. baking powder 1/2 c. butter 9 or more peach halves, fresh or canned 1 tsp. cinnamon 2 egg yolks 1 c. heavy cream Preheat oven to 400 degrees. Sift flour, 1/4 cup sugar, salt and baking powder into a bowl. Cut in butter, using two knives, until the consistency of corn meal. Pack into an ungreased square pan (8 x 8 x 2 inches) pressing against bottom and sides. Arrange the peach halves, cut side up, in three rows of three or three rows of four, depending upon the size of the fruit. In a small bowl combine the 3/4 cup of sugar with the cinnamon. Sprinkle sugar evenly over the fruit. Bake for 15 minutes. In a small bowl heat the egg yolks, stir in the heavy cream. Remove the Kuchen from the oven after the first baking period. Pour the cream mixture evenly over the fruit and return to the oven for 30 minutes. Remove from oven and cool in pan. To serve: Run a thin knife or spatula along the edge to loosen the crust. Cut Kuchen in serving pieces and remove piece by piece.

If it will fit in a 9x9 square dish, it should fit a 9" round dish. Give it a try..........what do you have to lose? Maybe put some tinfoil under it to catch spills if they do happen.

Our recipe for Dutch Babies is many years old and very simple: Dutch Baby: 1 large pancake - serves 2 1/2 cup all purpose flour 2 T sugar 1/4 tsp. salt 2 eggs 1 tsp. vegetable or canola oil 1/2 cup milk 1/4 tsp. cinnamon 1/8 tsp. nutmeg 1 tsp. vanilla extract 2 tsp. butter Makes 1 large pancake (serves 2) Pre-heat oven to 425°F. Mix dry ingredients together, set aside. Whisk remaining ingredients together. Gradually beat dry ingredients into egg mixture until smooth. Wrap handle of a medium non-stick skillet with foil. Melt butter in skillet and coat evenly. Pour batter into skillet and bake for 20 minutes. Reduce heat to 350°F and bake for an additional 3-5 minutes or until puffed and golden brown. Carefully remove pancake from skillet, cut in half, sprinkle with lemon and confectioner's sugar if desired and serve. Instead of lemon and sugar, you can top with fruit preserves or other toppings of your choice.