4 cups all-purpose flour
2 cups sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1-1/2 cups cold butter
8 to 10 cups cubed seeded peeled zucchini (4 to 5 pounds)
2/3 cup lemon juice
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
In a large bowl, combine the flour, sugar, cinnamon and salt. Cut in butter until crumbly; reserve 3 cups. Pat remaining crumb mixture into the bottom of a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 375° for 12 minutes.
Meanwhile, for filling, place zucchini and lemon juice in a large saucepan; bring to a boil. Reduce heat; cover and cook for 6-8 minutes or until zucchini is crisp-tender. Stir in the sugar, cinnamon and nutmeg; cover and simmer for 5 minutes (mixture will be thin).
Spoon over crust; sprinkle with the reserved crumb mixture. Bake at 375° for 40-45 minutes or until golden. Yield: 16-20 servings.
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