BEST RECIPe!?!
BEST RECIPe!?
WILL WIN 10!
Answers: in jar-pickling cucumbers
4 fresh dill heads
1 or 2 cloves of garlic
1/4 t pickling spice
liquid- 1 c white vinegar
3 c water
1/4 t alum
1/4 c salt
fill your jars and set aside
combine all liquid ingredients and bring to a boil .pour in jars leaving 1/4 inch head space. Put your lids and bands on. Do not over tighten.
If you like your pickles hot put a red pepper in the jar
It takes about 3 months for them to cure but it is worth it.
This recipe is 4 generations old. These are the best blueberry muffins in the whole world! I think it's the streusel topping...
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 tablespoons all-purpose flour
1 1/2 cups fresh blueberries
1/2 cup butter
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon lemon zest
1/2 cup milk
2 tablespoons all-purpose flour
5 tablespoons white sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter, diced
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
Combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (This simple trick will keep you from having "purple" batter)
In a large bowl, beat 1/2 cup butter with 3/4 cup sugar until light and fluffy. Beat in eggs, and stir in vanilla and lemon zest. Fold in dry ingredients alternately with milk. Fold in blueberries. Remember, fold gently, don't stir. Spoon batter into prepared cups.
Combine 2 tablespoons flour, 5 tablespoons sugar ,and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter in muffin cups.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. Cool in pans on wire rack. These muffins freeze really well, and re-heat in the microwave successfully. Hope you enjoy!! Scotcharoos (they're like a peanut butter rice krispie bar with chocolate/butterscotch frosting, to die for)
In a large pot on your stove over medium heat bring the following to a gentle boil:
1 Cup of Sugar
1 Cup of Light Corn Syrup (Karo)
When they have come to a slow boil stir in
1 1/2 cups of smooth peanut butter
Let the PB melt, remove from heat and stir in
6 Cups of Rice Krispies
Mix well and put into a 9x13 pan, smooth out top, let cool
When cool, on your stove in a small sauce pan, LOW heat melt 1/2 bag of chocolate chips and 1/2 bag of butterscotch chips together. Cover the bars with the chocolate mix and smooth out and let cool.