Dill Pickles (in the fridge)

Ingredients

• 12 3 to 4 inch long pickling cucumbers
• 2 cups water
• 1 3/4 cups white vinegar
• 1 1/2 cups chopped fresh dill weed
• 1/2 cup white sugar
• 8 cloves garlic, chopped
• 1 1/2 tablespoons coarse salt
• 1 tablespoon pickling spice
• 1 1/2 teaspoons dill seed
• 1/2 teaspoon red pepper flakes, or to taste
• 4 sprigs fresh dill weed

Directions

1. In a large bowl, combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes. Stir, and let stand at room temperature for 2 hours, until the sugar and salt dissolve.
2. Remove the cucumbers to three 1 1/2 pint wide mouth jars, placing 4 cucumbers into each jar. Ladle in the liquid from the bowl to cover. Place a sprig of fresh dill into each jar, and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.

Home: Rhubarb & Strawberries < Previous Recipe Next Recipe >         Rhubarb Streusel Coffee Cake This is one of my favorite rhubarb treats. I like to make this for breakfast on spring and summer weekends - yummy!   Ingredients: Filling: 3/4 cup white sugar 3 tablespoons cornstarch 3 cups diced fresh rhubarb Cake: 3/4 cup milk 1 tablespoon lemon juice 2 1/4 cups flour 3/4 cup white sugar 3/4 cup butter 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 cup finely chopped walnuts 1 egg, beaten Directions: Filling: In a medium saucepan combine sugar and cornstarch. Stir in rhubarb. Cook and stir over medium heat, until mixture comes to a boil and thickens. Remove from heat and cool. Cake: Combine milk and lemon juice. Set aside. Combine flour and sugar. Cut in butter until mixture is crumbly ( a food processor is great for this). Remove 1/2 cup of this mixture and set it aside to use for topping. To the remaining flour mixture add baking powder, baking soda, and walnuts. Combine egg with milk mixture. Add to the dry ingredients and stir or process until just moistened. Spread 2/3 of the batter over the bottom and part way up the sides of a greased 9 inch

Lemon Pudding

Lemon Pudding

2 tbsp butter
3/4 cup sugar
2 eggs, separated
juice of 1 lemon
grated rind on 1/2 lemon
1 Cup milk
2 tbsp. flour

Cream butter and sugar.
Beat in egg YOLK, flour, lemon juice and rind.  Add milk and then fold in stiffly beaten egg whites.  Pour into a small casserole dis.  Set this dish in a pan of water and bake at 350F until set.

Peach Cobbler

Peach Cobbler
1 stick (4 oz) butter, melted
1 c + 3 tbsp granulated sugar, divided
1 c all purpose flour
2 tsp baking powder
1/4 tsp salt
1 c milk
1 tsp vanilla
3-4 ripe peaches, peeled, pitted and thinly sliced
1/2 tsp cinnamon
Preheat oven to 375F.
Pour melted butter into a 2 qt baking dish (11” x 7” or 8” square).  In a mixing bowl, combine 1 c sugar, flour, baking powder and salt.  Stir to blend.
Stir in vanilla and milk until blended.
Pour batter over melted butter.
Toss peaches with remaining 3 tbsp sugar and 1/2 tsp cinnamon.  Arrange peach slices over batter.
Bake 25-30 minutes or until a toothpick inserted into the center comes out clean.  The top will be browned and the cake will begin to pull away from the sides of the pan.
Serve warm with whipped topping or vanilla ice cream.