yummy food blog

I ran across a food blog that I like. Clicking through the recipes was addictive; every recipe looked like something I would want to make. I think that have some sort of connection with channel 5 so perhaps some of you are familiar with them. The website is http://www.ourbestbites.com/ .

Grandma Hellewell's Mustard Pickles

8 qts small cucumbers, pearl onions* and califlower pieces (Grandma usually left the cucumbers out since we preferred the onions and the califlower.)
Imerse in salted water (1/2 cup salt to 1 quart of water) and soak overnight.
Drain vegetables and place in large pan.
Cover with vinegar.
Add 2 1/2 cups of sugar.
Put home mixed pickling spice in cheesecloth bag (tied shut) and add to the mixture. Bring to a boil and cook for a few minutes.
Remove bag of pickling spices.
Mix together 1 cup flour, 6 TBSP dry mustard, 1 1/2 Tbsp Tumeric and enough cold water to make a paste. Add two cups of the hot vinegar to the paste and stir well. Add to the pickle mixture, cooking until thickened and seal hot.
*An easier way to peel the pearl onions is to place them in the sink and pour boiling water over them. Let is sit for a few minutes then drain and rub the outer layers off.

Mustard Pickles

Break 1 large head cauliflower in flowerets
Cut 1 quart small green tomatoes in wedges
3 green peppers in strips
1 1/2 pounds 2 inch cucumbers in halves lengthwise
Peel 3 cups pickling onions (this takes a while but well worth it)
Combine 1 cup granulated pickling salt and 4 cups water; let stand in cool place overnight.

Drain; cover with boiling water; let stand 10 minutes; drain. Combine 2 cups sugar
1 cup all purpose flour, 1/2 cup dry mustard, 1 tablespoon turmeric 5 cups cider vinegar, and 5 cups water. Cook and stir till thick and bubbly. Add vegetables, cook till tender. Fill hot jars, leaving 1/2-inch headspace; adjust lids. Process in boiling water bath for 5 minutes (time when water returns to boil.) Makes 10 pints.

(This recipe come from the Better Homes & Garden Cookbook. My family only likes the cauliflower and the onions so I omit the peppers and cukes and add more onions and cauliflower.)

Best Buttermilk Rolls

Combine:
3 cups buttermilk
3 cups flour
1 TBSP yeast dissolved in ½ cup warm water (Not rapid rise yeast)

Beat well with mixer then add:
½ cup sugar
½ cup melted butter
3 eggs
1 tsp soda
2 tsp salt

Mix well, then add 5 cups flour and stir with wooden spoon. Turn out on counter top and knead by hand until mixed. Place in bowl and cover with plastic wrap.

Refrigerate overnight.

Roll out and shape as desired. Cover and let rise in pans3 to 4 hours. Bake at 350° for 20 minutes. Lightly grease topand remove from pan.

Mint Brownies

Mint Brownies

Brownie:

1 c butter, melted
2/3 c cocoa powder
2 c sugar
4 eggs
1 ½ c flour

Mint Frosting:

½ c butter, softened
1 lb powdered sugar
1-3 Tbsp milk
½ mint extract
Green food coloring

Chocolate Topping:

1 ½ c semi-sweet chocolate chips
½ c butter

Brownie: Mix butter, cocoa, and sugar; add eggs, one at a time, beating well after each one. Stir in flour. Spread into a greased 9 x 13 pan. Bake at 350 degrees for 25 minutes. Let cool complete.

Mint Frosting: Mix butter and powdered sugar. Add only enough milk to make a smooth consistency. Add mint extract and enough food coloring for a light green color. Frosting will be thick. Spread over brownie layer. Refrigerate until firm.

Chocolate topping: Melt chocolate chips and butter in microwave for 2-3 minutes. Stir well to combine. Pour over frosted brownies, covering frosting completely. Refrigerate until topping is set and hardened. Let brownies sit at room temperature for 10 minutes before cutting. Cut into 24 small squares with sharp knife.

Note: When doubling, just double brownie recipe. Use large sheetcake pan. The mint frosting almost makes too much

From the Worldwide Ward Cookbook, Susan Moser

Hot Pepper Jelly

1 box Sure-Jell Pectin
1 c cider vinegar
5 cups sugar
4 cups prepared peppers
(I use 10 jalapenos, 3 to 4 habanero peppers
These are also called Scotch Bonnets – little
Orange ball-type peppers, the rest a mixture of
Green (2), red, yellow peppers)

See complete instructions in pectin box (cooked jam and jelly directions), but I’ve abbreviated them here:

Bring Peppers, vinegar, pectin, and ½ tsp butter or margarine to full rolling boil.

Stir in sugar quickly. Bring back to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat and skim off any foam.

Tips:
· Use gloves!!
· Do NOT use the food processor – it does something to the capsacin in the peppers. I use the food chopper from Pampered Chef.
· It may take up to a week to set up to a jelly consistency.
· Hotter – If you want it hotter, keep the seeds from the jalapenos and habaneros in the pepper mix. (sometimes if it is too hot, it won’t set up)
· I like it over cream cheese with crackers, my friend’s son likes it for toast, or they also use it as a basting sauce for chicken on the grill.
· I have used purple green peppers, but it kind of made the sauce a little muddy colored. But try anything once, right??

Mustard Pickles

Does anyone have the Hellewell recipe for Mustard Pickles?
Thanks
Heather