August 28, 2014 § 1 Comment
August 25, 2014 § 3 Comments
over the past couple of summers my parents have made their own pickles, the store bought ones just don’t even compare to these. they get their cucumber pickles from sauvie island in oregon and i always look forward to getting them by the jar full!
ingredients: (makes approx. 8 to 12 jars)
• 10 pounds tiny organic kosher dill refrigerator cucumber pickles
• 24 garlic cloves, whole
• 12 teaspoons pickling spice
• 12 red hot chili peppers, dried
• dill flowers in the bud stage
• 12 wide mouth 1 quart mason jars with lids and rings
• brine (see recipe below)
• 4 quarts warm water
• 1 quart white vinegar
• 1 cup pickling salt
– mix until salt dissolves
1. clean cucumber pickles with a washcloth in water and discard any bad ones. slice any large cucumber pickles into small spears and pack tightly into jars.
2. add 2 cloves garlic, 1 pepper, 1 teaspoon spice and 2 good sized dill sprigs into each jar.
3. pour brine over contents of jars to within a quarter inch of mouth of jar. pickles should be beneath liquid.
4. wipe rims of jars dry with paper towel before placing the lids and rings.
note: the exact amount of brine needed will depend on how tightly you pack the cucumbers.
refrigerate for 10 to 14 days before eating and enjoy!
August 23, 2014 § 3 Comments
August 22, 2014 § 1 Comment
August 21, 2014 § 1 Comment
the other day i was craving cupcakes which is a pretty regular thing. i had a box of cake mix but no powdered sugar to make frosting, so i used granulated sugar which is what i had on hand.
• box of white cake mix
• water, vegetable oil and eggs called for on box
• 1/2 cup milk (i used coconut)
• 3 tablespoons flour (sounds strange i know)
• 1/2 cup granulated sugar
• 1/2 cup butter
• 1 teaspoon vanilla extract
• pink food coloring
1. bake cupcakes as directed on cake mix box and allow to cool.
2. cook milk and flour over low heat until very thick and allow to cool.
3. cream together sugar and butter. add milk and flour mixture and beat until whipped cream consistency.
4. mix in the vanilla and a couple drops of the food coloring.
5. apply the frosting to the tops of the cooled cupcakes with a butter knife.
6. enjoy with a hot cup of black coffee!
photo by kristina
granulated sugar frosting recipe by cooks.com