Garlic Dills (Betty Crocker)

Note - the outside jars contain the garlic dills, the center jar contains Nana's pickles.

36 to 40 pickling cucumbers (3 - 3 1/2 inches)
7 1/2 cups water
5 cups vinegar (5 - 6% acidity)
1/2 cup plus 2 tablespoons pickling or non iodized salt
12 cloves garlic
6 heads fresh dill
6 slices onion, 1/2 inch thick

Wash and scrub cucumbers carefully. Cut 1/4 inch slice from blossom end of each cucumber. Heat water, vinegar and salt to boiling in Dutch oven. Place 2 cloves garlic, 1 dill head and 1 onion slice in each of 6 hot jars. Pack cucumbers in jars, leaving 1/2 inch headspace. Covering with boiling brine, leaving 1/2 inch headspace. Wipe rim of jars. Seal and process in boiling water bath 10 minutes.

For regular dills, omit the garlic.

Nana's pickles

Note: Nana's pickles are the ones in the center jar.

Ingredients listed are per quart jar.

1 level Tablespoon non-iodized salt
1 level teaspoon pickling spices
1 whole dried red pepper
1 handful dill
2 whole cloves garlic cut up/smashed
1/2 teaspoon alum

Wash and sterilize jars. Wash unused lids in hot soapy water, rinse and keep hot.

Fill each jar with above ingredients and washed cucumbers, pack tightly, fill jar to neck.

Add cold tap water to top of jar.

Wipe moisture off top of jar then add hot lid, seal with ring and tighten as much as possible.

Turn upside down on brown paper overnight. In the morning, turn over and re-tighten any jars that leaked.

Store in a cool place.

Pickles are 1/2 done in 10 days and if you like them crispy, put them in the fridge to keep at this stage.

The longer they stand the stronger they get.

Note - Heidi Weinsoft gave me the same recipe the only difference is that hers did not call for the alum.

Enjoy!

Cherry Salad

1 14 oz. can sweetened condensed milk
1 can cherry pie filling
1 20 oz. can crushed pineapple - undrained
1/2-1 cup nuts (use your favorite variety)
16-20 oz container cool whip

Mix all ingredients together in a large bowl. Chill and serve.


This recipe was given to me by Carol Harvey who is the mother-in-law of my neice, Lindsey Smith Harvey.

Old Fashioned Rice Pudding

Here is Gag's famous rice pudding recipe in her own handwriting, this is surely a treasure!

1/2 cup uncooked regular rice (no instant or converted rice)
1/2 cup sugar
1 cup salted water
1 qt. whole milk
1/2 stick butter
3 eggs
1 cup plump raisins (optional)
1 tsp vanilla
2 TB. sugar
1 TB. cinnamon

Pour rice slowly into rapidly boiling salted water in 3 qt. pot. Cover tightly and cook about 7 minutes until all water has evaporated and the rice will be underdone. Add milk and butter, stir a little. Bring to a boil, cover and cook slowly over a low flame for one hour. Meanwhile, beat eggs, turn off heat. Add sugar, then eggs, slowly until mixture starts to thicken. Add vanilla and raisins. Pour into a dish and sprinkle with sugar and cinnamon mixture.

Good Luck!!

Challah Video

Raisin Scones

1 large egg
1/2 cup milk
2 cups flour
2 1/2 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. salt
6 Tbsp. cold butter, cut into bits
or room temperature
3/4 cup raisins

Preheat oven to 400 degrees.
Whisk egg & milk together in one bowl and the flour, sugar, baking powder and salt in another bowl.
Drop the butter into the flour mixture using your fingers and mix & rub until mixture is pebbly. Pour into the milk & egg. Mix with fork until the dough is evenly moist.
Add the raisins and give the very stcky dough a few more stirs.
Spoon 1 dozen mounds of dough onto a foil-lined baking sheet and bake for 20-22 minutes or until golden brown. Cool for a few minutes.
Serve warm with butter & jam.
Makes 12 servings.
(per scone: 170 calories, 26g carbs, 3 grams protein, 7 grams fat)

These were scrumpcious! They came out like a biscuit. We decided that next time we might roll each scone and form it into a square shape to see if they come out a little more evenly shaped.
YUM!

Banana Bread

1/2 Cup sugar
2 Tbsp. brown sugar
5 Tbsp. butter
1 1/3 Cup mashed ripe bananas
1 egg
2 egg whites
2 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1/3 cup walnuts, chopped

Preheat oven to 375 degrees. Spray pan half way up with Pam. Beat sugars and butter until light and fluffy. Add bananas, egg & egg whites. Sift flour, baking soda & salt in a bowl. Add banana mixture. Stir in walnuts. Bake 1 hour. Cool 10 minutes.

( I think I checked mine at 50 minutes with a toothpick and it was clean-you may want to check yours before the full 1 hour cooking time is up)

Strawberry Jello Pretzel Salad

Crust

3/4 cup melted butter

2 cups crushed pretzels

1/2 cup sugar

Mix together. Press into a 9"x 13" pan, (spray generously with Pam). Bake at 350 degrees for 10 minutes. Cool.

Filling
8 oz. cream cheese softened

1/4 cup sugar

12 oz. carton of Cool Whip

Mix all together, spread over the cooled crust. Chill for two hours.

Topping

2 cups hot water

6 oz. strawberry jello

16 oz. pkg strawberries

Dissolve jello in water, refrigerate until slightly set. Pour over cream cheese layer.

Cut strawberries into slices and sprinkle over the top.

Challah

2 pkgs dry yeast
1/2 c. warm water
2 tsp sugar

Dissolve yeast and sugar in the water and set aside

7 - 8 cups all purpose flour
1/4 cup sugar
2 tsp salt
4 - 5 eggs (lightly beaten)
1/3 cup veg. oil (peanut is best)
1 1/2 - 2 cups water



Sift 4 cups flour with sugar and salt into large bowl. Make a well in the center, add beaten eggs, yeast, water and oil to flour. Stir, keep adding flour until a good consistency. You may need to add more flour or water depending upon if it is too sticky or too dry. Knead 5-10 minutes. Rub oil over dough, place back in bowl and allow to rise until double in size. Punch down and knead again 5-10 minutes. Let rise again until double in size.Divide dough to make 2 large loaves. Each loaf needs to be rolled out and braided. Place on baking sheets - parchment paper works great if you have it. Let set for 15 minutes.

Brush with egg wash - 1 egg yolk mixed with 1 tsp water and 1 tsp sugar. You can add sesame or poppy seeds if desired.

Bake for 35 minutes in 350 degree oven.

Grandma's Cinnamon Rolls: Traditional Method

Dough -
5 1/2 to 6 cups all-purpose flour
2 pkg. active dry yeast
1/2 cup sugar
1 1/2 tsp salt
1 cup milk
1 cup water
1/4 cup butter
2 eggs

Filling-
1/3 cup melted butter
1/2 cup chopped nuts
3/4 cup sugar
2 Tbsp cinnamon

Glaze - There are 2 versions of the glaze

1st version
2 cups powdered sugar
1/2 tsp maple flavor
3 Tbsp butter
3-4 Tbsp hot coffee

2nd version
2 cups powdered sugar
1 tsp vanilla
3 Tbsp butter
3-4 Tbsp canned or regular milk

Preheat oven to 375°.

In larger mixer bowl combine 2 cups flour, yeast, sugar and salt, mix well. Heat milk, water and butter to 120° to 130°, butter does not need to melt. Add to flour mixture. Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until double, about 1 hour.

Combine 3/4 sugar, nuts and cinnamon; set aside.

Punch down dough. Divide into 2 parts. on Lightly floured surface, roll or pat each half to a 12"x9" rectangle. Brush each part with half of melted butter, sprinkle half of filling over dough. Starting with 12" side, roll up tightly. Pinch edges to seal. Cut into 12 slices. Place in greased 13"x9" pans or on parchment paper lined jelly roll pans. Preheat over to 375°. Cover; let rise until indentation remains after lightly touching side of roll, about 30 minutes.

Bake at 375° for 20 to 25 minutes until golden brown.

Prepare glaze: combine all glaze ingredients; blend until smooth. Drizzle glaze over hot rolls; cool.