PIckles, pickles, pickles. Our family loves dill pickles. When I have access to fresh pickling cucumbers and fresh dill, I try to make them .These pickles require no cooking, not even heating vinegar. We decided to experiment with 2 different seasoning mixes. Pickles on left were made with a Knorr packet of seasoning that features vinegar salt and is a German product, with all instructions in German. I Googled the name to get instructions. These pickles got a low rating from my tasters so I am posting only the recipe for those pictured in the right.
No Cook Dill Pickles
8 larger or to 10 smaller firm, fresh pickling cucumbers
3 teaspoons coarse or pickling salt
2 Tablespoons fresh dill or 2 teaspoons dried dill weed
1 Tablespoon Penzy’s Pickling Spice blend
1/2 cup white vinegar
Slice your cucumbers very thin — I used 1/8-inch slices here but usually go even thinner on a mandoline. Place them in a 1-liter or equivalent lidded jar. Add 3 teaspoons salt and dill, then pour in white vinegar. Close the jar and give it a few shakes to begin distributing the ingredients.
You’re going to find the liquid level in the jar worrisomely low as it is well below the pickle pile line, but don’t fret. Within an hour or two, the salt will draw the moisture from the cucumbers and wilt them, while the liquid becomes a perfectly balanced pickle brine.
Place jar in the refrigerator near the front, which should remind you to shake it once or twice more over the new few hours. (Or whenever you’re back at the fridge.) Youcan eat them as little as 1 to 2 hours later, but they become ideal at 6 to 8 hours. They’ll keep in the fridge, submerged in their brine, for 3 weeks, though never around here.
Blackberries are best when you can pick them yourself (without chiggers) and eat them at their freshest. But I am very happy when I find them in season at good prices and begin to think of all the ways we will use them. Favorite choices have always been a bowl of fresh berries, gleaming and popping with juice or baked in a crusty cobbler. Berry pies are not far behind, and we even toss them in salads. Until I made these easy drop scones, I had never mixed them into a heavy batter like this. But this recipe is a keeper. It produced a baking sheet with a dozen big puffy scones, which disappeared very quickly!
2 cups all-purpose flour
1/4 cup sugar
1 Tbsp. baking powder
1/4 tsp. salt
1/3 cup butter, cut into small pieces
grated zest of one large lemon
1 large egg
3/4 cup milk, or the amount necessary to make 1 cup after one large egg has been added to measuring cup.
a big handful of berries
extra sugar, for sprinkling
Preheat oven to 425F. In a bowl, stir together the flour, sugar, baking powder and salt. Add the butter and blend it with a fork,pastry blender or your fingers (or do it all in the food processor, if you have one), leaving some lumps no bigger than a pea.
Crack the egg into a measuring cup and add milk to make it a cup. Stir it together with a fork and add to the flour mixture; mixing until just barely combined. Add the berries and stir gently a couple more times, then drop the sticky dough in large spoonfuls onto a buttered or parchment-lined baking sheet. Sprinkle the tops with sugar.
Bake for about 20 minutes, or less if you made small scones, until golden. Reduce the oven heat by 25 degrees if baking on a dark baking sheet.
Many years ago, I was given a recipe for these big fluffy cinnamon rolls, with the curious ingredient of mashed potatoes! If you have leftover mashed potatoes, this is one of the bet ways to use them! They are light, fluffy, and smell heavenly while rising but even better while baking!
Mashed Potato Cinnamon Rolls
- 4½ cups flour (separated 1½ and 3 cups)
- 1 package active dry yeast (2¼ teaspoon)
- 1 cup milk
- 1 cup mashed potato
- ⅓ cup butter, cut up
- ¼ cup sugar, granulated
- 1 teaspoon salt
- 2 eggs
- ½ cup brown sugar
- 1½ teaspoon cinnamon
- 1-2 tablespoons flour
- ¼ cup butter, melted (for brushing)
- In large mixing bowl of stand mixer, combine 1½ cups of flour with yeast.
- Combine milk, potato, butter, sugar, and salt in a medium saucepan, then heat on medium heat until butter starts to melt.
- Remove from heat .
- Add slowly to flour mixture and mix with regular mixing paddle on low speed for about one minute.
- Add eggs and continue beating 2-3 minute. Scrape down sides of bowl.
- Switch to dough hook.
- Add the rest of the flour (3 cups) and mix for about 5 minutes until smooth and elastic. Alternately, you can knead by hand.
- Place the dough in a lightly greased bowl. Make sure to turn dough in order to completely coat the dough with the grease.
- Cover with plastic wrap.
- Let rise for about 45 minutes or until doubled in size.
- Punch dough.
- Turn it out on a lightly floured board and let it rest for about 10 minutes.
- Meanwhile, combine brown sugar, cinnamon and flour in a small bowl. Set aside.
- Also, prepare pan (13 x 9 x 2 inches) by greasing or spraying with non-stick spray.
- Preheat oven to 375 ° F.
- Roll out dough until you get an 18 x 12 inch rectangle.
- Brush the surface with melted butter and evenly sprinkle the cinnamon sugar mixture.
- Roll into a log, starting with the long side.
- Cut the roll into 12 slices.
- Place in prepared pan.
- Cover with plastic wrap and let rise for about 30 minutes or until double in size.
- Bake for about 30 minutes or until golden brown.
- Cool slightly before drizzling with icing (if using).