Homeade Dill Pickles

Maybe it's because I'm pregnant, but I love pickles. All kinds, and the more garlic the better.

Many recipes call for heating and boiling water, etc, but this excellent recipe from delicious malicious calls for none of that.

The result: Delicious deli style pickles!



Ingredients:
4 cloves garlic, cut into large pieces
fresh dill
pickling cucumbers

Brine:
3 cups water
6 TBSP white vinegar
3 TBSP Kosher salt

Directions:Put some of the fresh dill in the bottom of each jar. Pack 1/2 full with cucumbers. Lay more fresh dill on top and finish filling the jar with cucumbers. Put minced garlic on top, pour brine into jar until it's full. Put the lid on, and leave them in the refrigerator for 2 days before using.

Refreshing Lemon Bars

My mom loves lemon and asked for me to make a lemon dessert for an outdoor party she was having.
This is excellent. Refreshing and light this will be a huge hit at any party.
Recipe courtesy of Ina Garten.
Ingredients
For the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt

For the filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners' sugar, for dusting

Directions
Preheat the oven to 350 degrees F.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
Cut into triangles and dust with confectioners' sugar

Cheesecake is always good but with all the fresh berries I think it is a greats summer dessert.

This New York style cheesecake is compliments of my hero Martha Stewart.

FOR CRUST
5 tablespoons unsalted butter, melted, plus room-temperature butter for pan
12 graham crackers
1/4 cup sugar
1/4 teaspoon coarse salt
FOR FILLING
2 1/2 pounds bar cream cheese, room temperature
1 1/2 cups sugar
1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
1/2 teaspoon coarse salt
4 large eggs
1 cup sour cream

Directions
Preheat oven to 375 degrees.

Make crust: Butter a 9-by-3-inch springform pan. In a food processor, pulse graham crackers until fine crumbs form; add melted butter, sugar, and salt, and pulse to combine. Press crumb mixture into bottom and about 1 inch up side of pan. Bake until set, 12 to 15 minutes; let cool on a wire rack. Reduce oven to 325 degrees.
Set a kettle of water to boil. Make filling: Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.
Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 1 3/4 hours. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight before serving.

Glazed Lemon Cookies

I have never been a big fan of lemon. Once I made Martha Stewart's lemon cookies my mind, and my taste buds were changed.

This is another great light summer treat!

This recipe makes 24 tasty cookies.

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract

Lemon Glaze recipe follows.....
Directions
Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour.

Lemon Glaze
2 cups confectioners' sugar
2 tablespoons finely grated lemon zest
1/3 cup fresh lemon juice
Directions
In a medium bowl, whisk together 2 cups confectioners' sugar, 2 tablespoons finely grated lemon zest, and 1/3 cup fresh lemon juice until smooth.

Roasted Eggplant with Basil

After making my eggplant dip I wondered what else I could use this great looking veggie for. Tada...Eggplant and Basil. I have fresh basil growing in my garden and this turned out great!

Cut 2 eggplants into 1 inch cubes. On a baking sheet, toss eggplant with 1/4 cup olive oil and season with salt and pepper. Roast at 475 degrees until brown and tender, or about 25 minutes. Toss with 1 to 2 tablespoons red wine vinegar and 1 cup of fresh torn basil.

...Thanks Martha Stewart!

Roasted Eggplant Dip

I love eggplant but don't always know how to use them. Ina Garten has a great and simple roasted eggplant dip that is great for a summer bbq or picnic.

2 medium eggplants, peeled
1 red bell pepper, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons olive oil
1/2 teaspoon cayenne pepper
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 tablespoons lemon juice
2 tablespoons tahini
3 tablespoons chopped parsley, plus extra for garnish
Directions
Preheat the oven to 400 degrees F.
Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, cayenne and salt and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.
Place the vegetables in a food processor fitted with a steel blade, add the lemon juice and tahini, and pulse 3 or 4 times to blend. Taste for salt and pepper. Transfer to a bowl and add the chopped parsley. Garnish with extra parsley

Baby Dutch Pancake

We go to a local pancake house all the time and order the Dutch Pancake. I saw this recipe from Martha Stewart and thought I would try it. My husband said this was the best breakfast I have ever made him. So here it is..thanks Martha!

P.S. it's so easy!!!

• 3 tablespoons unsalted butter, room temperature
• 3 large eggs
• 3/4 cup whole milk
• 1/2 cup all-purpose flour (spooned and leveled)
• 1/4 teaspoon salt
• 1/2 teaspoon pure vanilla extract
• 1/4 cup plus 1 tablespoon sugar
• 1 tablespoon fresh lemon juice

DIRECTIONS
Preheat oven to 425°. In a medium cast-iron or ovenproof nonstick skillet, melt 2 tablespoons butter over medium; set aside.
In a blender, combine eggs, milk, flour, salt, vanilla and 1/4 cup sugar. Blend until foamy, about 1 minute. Pour batter into skillet; bake until pancake is puffed and lightly browned, about 20 minutes.
Working quickly, dot pancake with 1 tablespoon butter, and sprinkle with 1 tablespoon sugar and lemon juice. Slice into wedges, and serve immediately.