Tuesday, June 30, 2009

Pickles, Pickles, Pickles

I have been truly enjoying canning this summer. I have found this amazing farmers market on every Wednesday. It is at a fair grounds and has at least 100 vender's selling amazing food. Because of this I buy a lot of fruit and veggies. I have made jam four times in the last couple months. I have blueberry, strawberry, peach and peach cinnamon. The peach cinnamon was by far my favorite. Now, I tried my hand at making pickles. My one year old baby loves pickles and my husband loves spicy pickles. I made them both. I used the spicy pickles in the Cuban recipe below. These are fresh, simple and enjoyable.

4 cps. white vinegar
7cps water
2 cps. sugar
20-25 fresh dill stems, pulled away from the stem
1-2 tsp. salt

For the Spicy:

Add sliced jalapeno and 1/2 tsp. of crushed red pepper

1. I washed, dried, and boiled the jars. I then put the in a hot bath (Water was lightly boiling). Boil the lids. While the jars are boiling add the cucumbers to an ice bath for at least 2 hrs.
2. I boiled the water, vinegar, sugar, fresh dill, and salt.

3. Put the cucumbers in each jar, add the brine, and for the spicy add the jalapeno and crushed red pepper.
4. Top with the lid and screw. Add back to the bath for awhile. Remove. Let cool.


Banana Vanilla Muffins with Vanilla Cinnamon Topping

Today I had a doctors appointment and no one to watch my kiddos. I borrowed my girlfriends 16 yr. old daughter to sit with them in the waiting room. To show my appreciation I baked them muffins. Considering that the appointment was at 8:30 a.m. which caused them to wake up early. They deserved these yummy delicious muffins. Yes, I was making muffins at 6:30 a.m. this morning from scratch! What?! I am crazy?! Probably. Don't worry, I made two batches too. I made a batch for my girls and husband as well as the dozen for my friends.. ANYWAY, these turned out incredible.....

3 cps. flour
2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
5 bananas
1 1/2 cp sugar
2 eggs
1 tsp. vanilla paste or extracts

6 TB Flour
1 tsp. cinnamon
1 tsp. BVBC Ground Bourbon Vanilla Beans
2/3 cp. packed brown sugar
2 Tb. cold butter

1. Sift the dry ingredients and set aside. Mash the bananas and add the sugar stir. Add the eggs and vanilla paste and beat again. Add the dry ingredients until just combined.

2. Throw everything in the crumb topping in a food processor and process. Process until it feels like a coarse meal.

3. Add about 3 TB of batter into each greased cup in the muffin tin. Top with the crumb topping. Bake on 350 for about 20 minutes.

This recipe makes 24 incredible muffins...SHARE.