Recipe #2
Cornmeal Cake
1 cup all purpose flour
1/2 cup yellow cornmeal
1 1/2 teaspoons Baking Powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon finely grated orange peel
1 cup sugar
2 large eggs, room temperature
1/2 cup sour cream
1 teaspoon vanilla extract
2 tablespoons sugar for topping
Preheat oven to 350°F. Generously butter 9-inch cake pan with 2-inch-high sides. Dust pan with cornmeal, tapping out excess. Sift flour, 1/2 cup cornmeal, baking powder, and salt into medium bowl. Beat butter in large bowl until smooth and fluffy. Beat in orange peel. Gradually add 1 cup sugar and beat until light and fluffy, occasionally scraping sides of bowl. Add eggs 1 at a time, beating well after each addition. Beat in sour cream and vanilla. Fold in dry ingredients in 3 additions until just incorporated. Transfer batter to pan. Sprinkle with crushed sugar.
Bake cake until toothpick inserted into center comes out clean, 25 to 30 minutes. Cool in pan on rack 10 minutes. Run knife around pan sides to loosen. Turn cake out onto plate, then invert, crushed sugar side up, onto rack. Cool completely.
(epicurious is where i found this one)
Recipe #3
Pickled Watermelon Rinds
Ingredients
2 quarts watermelon rind (equal to one medium-sized melon)
3/4 cup salt
3 quarts water
5 cups sugar
3 cups white vinegar
3 cups water
1 tablespoon (about 48) whole cloves
6 cinnamon sticks, broken into 1-inch pieces
1 tablespoon Allspice
1 lemon, thinly sliced, with seeds removed
Trim the pink flesh and the green outer skin from the rind. Cut into small strips, about 1" x 2". Cover with brine made by combining 3 quarts water and 3/4 cup salt. Refrigerate for five hours or overnight.
Drain; rinse. Cover the watermelon with water and bring to a boil; continue cooking until fork-tender, about another 15 minutes. (Overcooking will cause the rinds to become rubbery.) Drain.
Combine sugar, vinegar, water and spice. Boil 5 minutes and then pour over watermelon; add lemon slices. Refrigerate overnight.
Heat watermelon in syrup to boiling; reduce heat to medium-high and for one hour. Pack the hot watermelon pickles loosely into clean, hot pint jars.Cover with boiling syrup, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal lids.
To seal: Submerge the full jars in boiling water (enough water so the jars are 1-2" below the surface); boil for 15 minutes (or slightly longer at higher altitudes). Remove jars and let them sit undisturbed at room temperature for 24 hours. Check seals.
(
http://www.thebittenword.com/thebittenword/ is this one's source)