Judy's Dill Pickles

When I was growing up my sister and mom would can all sorts of things, from jellies and sauces to various pickles.  I love pickles!  Especially dill pickles.  But I never tired to make them on my own.  My daughter asked me to do it just about every summer.  I guess I just thought it was going to be hard and too much work; it seemed that way to the child me.  Plus, they seemed to make endless amounts.  Hundreds of pickles.  All-day canning marathons.  This year, I was feeling brave and decided to just try it on a smaller scale.  I found the recipe my sister wrote for me way back.  The result: SO easy!

Here's what you'll need:
15-18 cucumbers, 3"-4" inches long
3 c white vinegar
3 c water
6 TBSP salt
1 bunch fresh dill, divided into 6
12 garlic cloves, cut in half
6 tsp mustard seeds
6 pint-sized canning jars (wide mouth are easiest) with lids and rings. sterilized

Combine the vinegar, water and salt in large saucepan.  Bring to a boil.

Place 1/6 of the dill, 4 garlic halves and 1 tsp mustard seeds into the bottom of each sterilized jar.

Remove both ends from the cucumbers, and cut them into spears.  I put the smaller ones into 6, the larger ones into 8.

Stuff the cucumbers into the jars, filling as full as possible without sticking out of the jar.

Ladle the brine into the jars, leaving 1/2" at the top.  Wipe the rims, then top with a lid and ring.  Hand tighten.  Process in a boiling water bath for 10 minutes.   Transfer the jars to the counter to cool.  Let rest 24 hours.  Check seals.

Store in a cool, dark place.  Makes 6 pints.

Enjoy!

Obsessed with Peanut Butter Cookies

Peanut butter is something I eat, pretty much, on a daily basis.  On sandwiches or ice cream.  With apples or celery.  It's right after bacon on the perfect foods list. Obviously, I adore peanut butter cookies!  The ones from my childhood, rolled in sugar and smashed with a fork, have lost their allure though, so I'm always looking for was to increase the flavor.  In this recipe, I've added peanut butter chips and peanut butter cups, making a gooey, peanutty bite of heaven.

Here's what you'll need:
1/2 c butter*
1/2 c margarine*
1 c peanut butter
1 c sugar
1 c brown sugar
2 eggs
1 tsp vanilla
2 1/2 c flour
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 pkg peanut butter chips
12 peanut butter cups

* If you like a crisp cookie, use all butter.  If you like a softer, thinner cookie, use all margarine.  I like a soft cookie that holds it's shape so I use both.

In a mixing bowl, combine butter, margarine, peanut butter, sugar and brown sugar.

Beat on medium speed until creamed together (you won't feel sugar crystals when you rub a little between your fingers).

Roughly chop the peanut butter cups and set aside.

Add the eggs and  vanilla to the sugar mixture, beating well.   Mix in the flour, baking soda & powder and the salt, just until blended in.

Use a spoon or spatula to stir in the peanut butter chips and the peanut butter cups.

Cover with plastic wrap.  Refrigerate at least 2 hours, up to overnight.

When you're ready to bake them preheat the oven to 375.

Drop the dough by tablespoons onto a cookie sheet, 2 inches apart.

Bake 11-12 minutes.  Cool on pan 2 minutes before removing.

Transfer to wire racks to cool completely.

Makes about 4 dozen.

Enjoy!

Quick, Extra-Chocolate Pudding

Pudding is one of the standard comfort foods for most people.  It conjures memories of childhood and carefree days.  Ours was more of a gelatin family, so when we had pudding, it was a real treat.

I know you can make "pudding" from a box in five minutes, but this one is so easy.  It doesn't take much more time and the taste and texture are well worth the effort.

Here's what you'll need:
1/2 c sugar
1/3 c unsweetened cocoa (I used Special Dark)
2 TBSP corn starch
1/8 tsp salt
1 TBSP instant espresso powder
2 c milk (I used 1% and it's still creamy and delicious!)
2 egg yolks
2 Tbsp butter, room temp
2 tsp vanilla

In a small bowl, beat the egg yolks.  Set aside.

In a 1 1/2-quart sauce pan combine the cocoa, sugar, corn starch and salt.  Whisk together.

Slowly whisk in the milk.

Bring to a boil over medium heat, stirring constantly.  Boil 1 minute.  Remove from the heat.  Gradually whisk about 1/2 of the hot mixture into the beaten eggs.  This will "temper" them, or keep them from scrambling in your pudding when they hit the heat.

Whisk the egg mixture into the rest of the hot mixture.

Return to the heat.  Bring to a boil and boil for 1 minute.  Remove from the heat, then stir in the butter and the vanilla.

Pour the pudding into one bowl or 4 dessert dishes.  Cover with plastic wrap.  Make sure you press it to the top of the pudding!  This will keep it from developing a "skin" on top.

Refrigerate until chilled.  Makes 4 servings.

Enjoy!

Chocolate Pudding-- Love in a Bowl

Pudding is one of those foods that instantly transports me back to childhood.  We didn't have it all that often- mom was more of a jell-o gal- which made it all the more special when we did have it, even if it was a boxed mix.

When I was 10 or 11, I began making pies and I discovered pudding "made from scratch".  It was creamy and rich.  It's a wonder any of it made it into my cream pies!  Some of the steps didn't make sense to me, like tempering the eggs.  It amazes me that I never ended up with scrambled eggs in my pudding.  I've now mastered the technique, and am sharing it with you.  It takes a little more time than the mixed kind, but is SO worth it.  No more boxed pudding!

Here's what you'll need:
1 c sugar
2/3 c cocoa powder
4 TBSP cornstarch
4 c whole milk (you can use reduced-fat versions, but it will be thinner and less rich)
4 egg yolks, lightly beaten
1 TBSP vanilla
1 TBSP butter

Combine sugar, cocoa and cornstarch in a heavy pot.  Whisk to combine.  Slowly add the milk.

Heat, over medium heat, to boiling, stirring constantly.  Remove from heat.

Slowly mix 1/3 of the chocolate mixture into the beaten eggs.  This is called "tempering", which means bringing the eggs to the temp of the hot mixture, and will prevent the eggs from scrambling when you add them to the pudding.

Add the egg mixture back into the pot.

Return to boiling, over medium heat.  Cook 1 minute.

Remove from the heat.  Whisk in the vanilla and butter.  Why butter?  It adds richness and makes the pudding glossy.

Pour into a large bowl or 8 dessert dishes.  Cover with plastic wrap. Make sure you pres the plastic onto the surface of the pudding.  This will prevent it from forming a skin as it cools (which is GROSS).  Refrigerate until cool, about 3 hours.

Enjoy!