Family Recipes

Slice thin as many cucumbers and onions as desired.
Bring the following syrup to a boil and then cool before pouring over cucumbers.

4 cups vinegar
4 cups sugar
1/2 cup pickling salt
1 1/2 teaspoon mustard seed
1 1/2 teaspoon turmeric
1 1/2 teaspoon celery seed

Pack cucumbers and onions in a big jar. Pour syrup over them.
Let set 5 days before eating Must be refrigerated. Will keep up to a year. I keep adding cucumbers as I use them.

Ingredients

• 3/4 cup whole wheat flour
• 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1 tablespoon rolled oats
• 4 tablespoons butter
• 4 tablespoons brown sugar
• 4 tablespoons milk

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. In a large bowl, sift together the flour and baking powder. Mix in the oatmeal. Cream together the butter and the sugar and add to mixture. Stir in the milk until mixture forms a thick paste.
3. Knead dough on a floured surface until smooth. Roll out dough to approximately 1/8″ thickness. Cut into rounds with cookie cutter about 2 1/2 inches in diameter. Transfer to cookie sheets and prick with a fork.
4. Bake 15 to 18 minutes, or until golden. Let cool on wire rack. Store in an airtight tin.

* From http://allrecipes.com

*Recipe from The Pioneer Woman

* Recipe adapted from  Steamy Kitchen

Glaze

1. Preheat the oven to 325 degrees.with the rack in the center. Butter a 10-inch tube pan; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl.
2. Sift together flour, baking soda, and salt into a medium bowl. Add the flour mixture to the butter mixture in three additions, alternating with buttermilk, and beginning and ending with the flour mixture. Stir in lemon zest and juice. Gently fold in blueberries.
3. Pour batter into prepared tube pan, smoothing the top with a rubber spatula. Bake until a tester inserted into the center comes out clean and the cake has begun to pull away from the sides of the pan, about 1 hour and 15 minutes. Transfer the pan to a wire rack to cool for 10 minutes.
4. Meanwhile, prepare the glaze: In a small bowl, whisk together confectioners’ sugar, lemon juice, and lemon zest until smooth; set aside.
5. Invert the cake onto a rack. Prick the surface numerous times with a toothpick. Brush the glaze over the surface of the warm cake, and cool to room temperature. Store wrapped in plastic for up to 2 days at room temperature.Link to Recipe:http://www.marthastewart.com/339656/glazed-lemon-blueberry-cake

I found this recipe on Joy the Baker’s wonderful blog.  I had never heard of browned butter until I tried this recipe.  I’m in love!  The only change I made to the Joy’s recipe is reducing the amount of blueberries from 2 cups to 1 1/2 cups.  If you like more blueberries, feel free to add 2 cups.  Hope you enjoy!

• 7  Tablespoons unsalted butter
• 1/3 cup whole milk
• 1 large egg
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 1/2 cups fresh blueberries (original recipe calls for 2 c.)

For the topping:

• 3 Tablespoons cold, unsalted butter, cut into 1/2-inch cubes
• 1/2 cup all-purpose flour
• 3 1/2 tablespoons sugar

Put a rack in the upper third of the oven and preheat oven to 375 degrees F.  Line muffin pan with paper or foil liners

Melt butter in a small saucepan over medium heat.  Keep an eye on the butter.  Melt and cook down the butter until little brown bits appear in the pan.  The crackling will subside and butter will begin to brown fairly quickly after that.  Keep a close eye.  Remove from heat.

Whisk milk, egg, yolk and vanilla until combined.  Add the brown butter and stir to combine.

Whisk together flour, sugar, baking powder and salt in a medium bowl  Add milk and butter mixture all at one and stir gently to combine.  Gently but thoroughly fold in the blueberries.

Divide the batter among muffin cups and spread evenly.

To make the topping combine all of the ingredients in a bowl and rub together with your fingertips until crumbly.  Sprinkle evenly over the batter in the cups.

Bake until golden and crisp and a wooden pick inserted into the center of a muffin comes out clean, about 18-20 minutes.  Cool in pan on a rack for 15 minutes then remove from the pan.  Serve warm or at room temperature.  Makes 12 muffins.

Link to recipe:

http://www.joythebaker.com/blog/2009/07/browned-butter-blueberry-muffins/

• 2 t. olive oil
• 1/2 yellow onion, diced
• 2 garlic cloves, minced
• 2 t. chili powder
• 1 – 14-oz can black beans, rinsed and drained
• 1/2 jalapeno pepper, diced (more if you like heat)
• 1 tomato, diced
• 1/2 t. salt
• 1/4 t. black pepper
• 1/2 c. water

Heat olive oil in a large skillet over medium heat.  Add the onion and garlic.  Saute until the onionis are translucent, about 5 minutes.  Stir in chili powder.  Cook 2 to 3 minutes.  Add the black beans, tomato, jalapeno, salt, pepper and water.  Bring to a low boil.  Reduce heat to simmer, and cook 30 minutes, until done.

Recipe can easily be doubled.

*Adapted from a Katie Lee Joel recipe

• 1/2 cup olive oil
• 2 cloves of garlic chopped
• 1 large onion chopped
• 4 large pealed chopped tomatoes
• 1 large can tomatoes drained
• 1 small can of tomato paste
• 1/3 cup fresh basil
• 1 Tablespoon brown sugar
• 1 teaspoon salt
• 6 oz wine

Saute onion and garlic in the olive oil until tender.  Add fresh tomatoes, canned tomatoes, tomato paste, fresh basil, brown sugar, and salt.  Heat to boiling.  Reduce heat and add wine.  Cook for 20 minutes.  Pour over pasta and sprinkle with cheese.   Enjoy.

• 2 c. bread flour
• 2 c. whole wheat flour
• 2 t salt
• 1 oz. olive oil
• 12 oz. water (warm)
• 1/2 t. active yeast

Dissolve yeast in water.  Mix together flours and salt.  Make a well in the center to add wet ingredients.  Add olive oil.  Add water/yeast mixture to other ingredients.  Blend until the dough is smooth and elastic.  Shape into a ball and cover with olive oil.  Place dough in a bowl and cover with a towel.  Allow dough to rest for 10-15 minutes.  Roll onto pizza pan or use your fingers to spread out the dough to desired thickness.  Allow to rest for a few minutes before adding toppings.   Baking time is dependent upon the thickness of the pizza.

This dough also works great for calzones or mini pizza appetizers.

*This recipe was adapted from a basic bread recipe from the book Ratio by Michael Ruhlman.

1/4 cup sugar
1/4 cup crisco
1 package yeast
1 cup milk
1 teaspoon salt
1 egg
3 1/2 cups sifted flour (all purpose)

Heat milk slightly and dissolve yeast. Add 1 1/2 cup of flour and beat until smooth. Cover and let rise until double.
Cream crisco, salt, sugar together. Add egg and blend. Stir this mixture into yeast sponge. Add remaining flour and beat well about 5 minutes. Rub top with crisco and let rise again. Roll dough 3/8 inch thick on lightly floured board. Cut dough with floured doughnut cutter. Let rise on board until double and very light 30 to 45 minutes.
(leave uncovered so crust will form on dough).
Heat  3 to 4 inches of oil in kettle to 375 degrees. Drop doughnuts into hot oil. Turn doughnuts as they rise to surface. Fry 2 to 3 minutes or golden on both sides.  Carefully remove from oil and do not prick the surface of the doughnut. Drain on paper towel. While warm, roll doughnut in glaze made from powdered sugar and milk.