Old Time Mustard Pickles

Mustard Pickles

3-4 lbs. cucumbers, sliced and soaked in salt water brine overnight.

            Brine = 1 cup canning salt + 2 quarts water

½ cup prepared mustard

2¼ cups white vinegar

¼ cup canning salt

1½ cups sugar

1 tsp. turmeric

Drain and rinse pickles thoroughly (2-3 times)

Combine vinegar, sugar, salt and mustard in preserving pot and bring to a boil.

(*Combine mustard and turmeric with ¼ cup of vinegar makes the mustard blend into the other ingredients better)

Add cucumbers and return to a boil. Cook 2-3 minutes, until cucumbers change color.

Pack into sterilized jars, be sure liquid covers pickles. Seal and process in boiling water bath for 10 minutes.

Yield: 5 pints

© Crackerberries 2014

Elle-licious Morgan

Elle Marlow is the best-selling author of historical and contemporary romance. She was kind enough to share one of her recipes with me and I thought I’d share it with you.

Check out her website at www.ElleMarlow.Blogspot.com and if you are in the mood for a fun, sexy, cowboy, get her new book, Josey’s Mountain. Ooooh, now Hawk is my kind of cowboy!...

Now for the drink that will go along with a romance novel. Mmmm, Hawk.....

Grab a tall beverage glass and fill it with ice.

Pour in equal parts Captain Morgan’s Spiced Rum, orange juice and Mountain Dew.

(Me, being the experience drinker that I am, doubled up on the Captain).

Stir well and add a couple of cherries and you have yourself a sweet beverage that will remind you of your high school days. Don’t say you never did it. Stealing swigs of booze from your parent’s liquor cabinet and chasing it with some Mountain Dew! Awe yeah, thanks for the walk down memory lane Elle Marlow.   

Elle Marlow Western Romance Author: Stay tuned for July 1st, when the Ellite blog has ...

Elle Marlow Western Romance Author: Stay tuned for July 1st, when the Ellite blog has ...: Stay tuned for July 1st, when the Ellite blog has Crackerberres Anderson on board to discuss her latest novel, Blackhorse 2015 and she has t...

Tomato Pie

Crackerberries Tomato Pie

5 tomatoes fresh from the garden

Rule #1: Never put your tomatoes in the fridge because it halts the ripening process and kills the flavor

1 pie crust

Rule #2: Always make a homemade pie crust instead of a store bought. That way you can make the crust as thick as you like.

1 cup light mayonnaise

Rule #3: Be sure to use mayonnaise and not salad dressing because something like Miracle Whip is too sweet and it takes away from the flavor of the pie.

Fresh mozzarella cheese

2 cups shredded Monterey Jack, cheddar and Asadero cheese blend

Rule #4: Mix up your cheeses, use any kind you like.

4-5 Chile peppers, sliced

Rule #5: Do not touch your face after slicing Chile peppers

1 tsp fresh ground black pepper mélange

Rule #6: Don’t forget the seasoning

Sea salt

Preheat oven to 350º.

Prick the bottom of the pie crust and sides.

Bake 12-15 minutes until crust is slightly puffy.

Combine mayonnaise, 1½ cups cheese and pepper.

Slice tomatoes and sprinkle with sea salt.

Sprinkle bottom of pie with ½ cup of shredded cheese blend.  Layer with tomatoes, spread with mayo/cheese mixture. Do this three times. Top with slices of fresh mozzarella and sprinkle with Chile peppers.

Bake 40-45 minutes until crust is golden and juices are bubbling and cheese is melted.

Cool ten minutes or more before serving.

© Crackerberries 2014

Chile Dill Pickles

4 lbs. cucumbers

14 sprigs fresh dill

35 black peppercorns

14 Chile peppers

1 qt. water

1 qt. white vinegar

¼ cup canning salt

Soak fresh washed cucumbers in tub of ice water overnight. 

Next day prepare the jars.  Drain pickles and wipe dry.

Put into each jar:

2 sprigs dill

5 peppercorns

2 Chile peppers

Slice into spears or pack whole into jars.

Boil vinegar, water and salt for 5 minutes and pour over cucumbers.  Seal and process in boiling hot water bath for 10 minutes.  Makes 7 pints.

© Crackerberries 2014

Blueberry Muffins

Blueberry Muffins  

2 cups all-purpose flour

2/3 cup white sugar

1 tbsp. baking powder

1 tsp. salt

½ tsp. cinnamon

¾ cup milk

1/3 cup vegetable oil

2 eggs

1½ cups fresh or frozen blueberries

Combine dry ingredients in large bowl and mix well.  Gently stir in blueberries. In large measuring cup combine eggs, oil and milk and stir to blend. Combine to dry ingredients and stir just to moisten.  Spoon into lightly greased muffin tins and bake 400º for 20-25 minutes until golden brown.  Remove from tins immediately.

Optional Lemon Glaze:  Combine ½ cup confectioner’s sugar with 2-3 tsps. lemon juice and drizzle over muffins.

© Crackerberries 2014

Flavor Water

 

FLAVOR WATER

1 apple, cored and thinly sliced

1 lemon, thinly sliced

2 cinnamon sticks

1 tsp whole cloves

2-3 trays ice cubes

Water

 

Place the fruit on the bottom of jug and sprinkle with cloves and cinnamon stick.  Cover with ice and top with water.  Keep in fridge for a refreshing tall cool beverage during the hot days of summer.  Refresh ice and water 2-3 more times before changing fruit and spices.

 

© Crackerberries 2014