Old Fashioned Green Tomato Cookies Recipes

OLD FASHIONED GREEN TOMATO CHUTNEY

Steps:

• Add the cloves, chilli, peppercorn and ginger to a glass jar with a 500ml capacity. Add 400-500ml of the vinegar (to the top of the jar) and cover with the lid. Leave to sit for at least 12 hours (but it can be made weeks ahead and will be more flavourful the longer it sits).
• Before using, the vinegar must be strained and the cloves, chilli, pepper and ginger discarded. *Please note you will not need to use all of the spiced vinegar in this recipe. Only 95ml is required (same quantities as Ezy sauce). The rest can be stored in your pantry.
• In a large mixing bowl, add the tomatoes, onions and salt and stir together. Cover and set aside in a refrigerator for 12 hours, overnight if possible.
• Add the tomato mixture (including the excess liquid from the tomatoes) to a large pot. Bring to the boil over low heat. When boiling, add the sugar and 95ml of Ezy sauce (or 95ml of the homemade spiced pickling vinegar) and stir.
• Gently simmer over low heat, uncovered, for 2 hours, stirring occasionally. Make sure the chutney doesn't catch on the bottom of the pan as it thickens, or it will burn.
• Remove from the heat and stir the relish mix into a chunky paste. Add the mustard powder, curry powder, cornflour and turmeric. Stir and return to a low heat for a further ten minutes, stirring occasionally.
• Add the hot chutney to sterilised jars and seal. Enjoy!

OLD FASHIONED GREEN TOMATO COOKIES

Steps:

• In a medium saucepan, combine sugar, cornstarch and tomato pieces. Cook over low heat, stirring constantly, until very thick. Add grated rind and juice of 1 lemon, stir well and heat again to bubbling. Chill thoroughly.
• For the cookie batter, cream granulated sugar and butter till fluffy. Add egg and milk and blend well. In a small bowl, combine flour, soda, cream of tartar and salt. Add to creamed mixture and blend well Chill at least 1 hour.
• To assemble cookies, roll chilled dough to 1/8" thickness and cut cookies with the outer ring of a doughnut cutter, or cookie cutter. Top half the cookies with 1 tbls of chilled filling. Using the center ring from the remaining half of the cut out cookies and place on top of filled halves. Crimp edges with a fork to seal and bake in a 350* oven 15-20 minutes, or until lightly browned.

GREEN TOMATO BARS

Steps:

• Drain tomatoes on paper towels for 10 minutes. In a saucepan, combine tomatoes, 1 cup of brown sugar and lemon juice. Simmer, uncovered, for 20-25 minutes or until thickened. Remove from the heat and stir in extract; set aside. , In a bowl, cream the butter and remaining brown sugar. Add flour, baking soda and salt; mix well. Stir in oats and nuts. Press 2-1/2 cups on a greased 13-in. x 9-in. baking pan. Spread tomato mixture over crust. Crumble remaining oat mixture on top. Bake at 375° for 30-35 minutes or until golden brown. Cool.