Pickled Eggs

I suppose they are an aquired taste, you love 'em or hate 'em. My son discovered these at a corner store a few years ago when he was about 6 years old and just thinks they are 'awesome.' I found a recipe online and tried it, I was surprised how easy they are to make and the price comparison is amazing for making them at home. (Compared to purchasing each egg for upwards of $1 each in a corner store; homemade less than $2 for a dozen pickled eggs).

12 eggs, hard boiled (shells removed and rinsed off)

1 1/2 cups white vinegar

1/2 cup water

1 tsp salt

1 tsp peppercorns

1 onion, thinly sliced

1. Boil vinegar, water, salt and peppercorns for one minute.

2. Pour over eggs in sterilized glass jars.

3. Add onions on top of the eggs.

4. Cover and store in the fridge.

Here's the hardest part: Don't eat for about 6 weeks, they need time to set up.

After the jar is open, the eggs seem to disappear quickly... according to my son, they are better than the corner store.

Add dried chili peppers for added kick (my son loves them this way).

Great out of the jar or sliced in half or quarters with a sandwich.

Blueberry Pie Filling

This is a wonderful pie filling that makes a flavorful addition to baking pies, tarts or even a topping for ice cream.

3/4 cup white sugar

3 Tbsp. corn starch (or you may use tapioca)

1/4 tsp salt

1/2 cup water

4 cups fresh or frozen blueberries

1 Tbsp. lemon juice

In a saucepan combine sugar, salt and corn starch with water, blueberries and lemon juice. Cook over medium heat until thick.

Tip: Wild blueberries (fresh or frozen) have much more flavor then domestic (cultivated) blueberries are are worth the money (or time to pick them yourself!).

We doubled the recipe and had wonderful results.

Toll House Cookies

When I was first learning to bake, this recipe was used many times. Over the years the book went missing and I've recently found the missing volume (not the original book from my youth) in a friend's bookstore this summer. The book has been sold, but I managed to get the recipe entered into the computer before it left for the post office and a new owner.

1 cup plus 2 tablespoons sifted all-purpose flour

1/2 t baking soda

1/4 t salt

1/2 c butter (or margarine)

1/3 cup plus 1 tablespoon firmly packed light-brown sugar

1/3 cup plus 1 tablespoon white sugar

1 t vanilla

1 egg

1 package (6 oz) semi-sweet chocolate chips (or chunks, etc)

2/3 c chopped pecans (optional)

Bake at 375 degrees

1. Sift flour, soda and salt onto waxed paper.

2. Cream butter, sugars, vanilla until light and fluffy. Beat in egg.

3. Mix in dry ingredients; stir in chocolate pieces and pecans.

4. Drop onto lightly greased cookie sheet (I use parchment) spacing cookies about 2" apart.

Bake 10 to 12 minutes until lightly browned around the edges. Cool on wire racks and store in airtight container when cooled completly.

Freeze well. (batter or cookies!)

Boston Cream Pie

2 eggs
3/4 c sugar
1/3 c butter, softened
1/2 t vanilla
1 c all-purpose flour
1 t baking powder
1/4 t salt
1/3 c milk

Preheat oven: to 350 degrees

1. Beat eggs in mixing bowl until thick. Beat in sugar, butter and vanilla.
2. Add flour, baking powder and salt. Stir.
3. Add milk. Stir and pour into 1 greased 8" round layer pan.
4. Bake in oven for about 25 to 30 minutes until an inserted wooden pick comes out clean. Cool. 5. Cut cake to make 2 layers. Spread custard filling between layers.

Custard Filling
1 c milk
1/4 c sugar
1/4 c all-purpose flour
1/8 t salt
1 egg
1/2 t vanilla

1. Bring milk to a boil in a medium saucepan.
2. Meanwhile mix sugar, flour and salt together thoroughly.
3. Add egg and vanilla. Mix well. Stir into boiling milk to thicken. Remove from heat. Cool.
4. Setting pan in ice water helps to cool quicker. Stir often. Spread between layers. Apply Chocolate Glaze.

Chocolate Glaze
1 cup icing sugar
2 Tbsp Cocoa
1 Tbsp Butter, softened
4 tsp water or milk

Beat all 4 ingredients together in a small bowl. Add more water if needed to make a barely pourable glaze. Spread over top of cake. Allow some to drizzle down sides a bit. Chill. Serve with or without whipped cream.

Note: A regular 2 layer cake may be used, your own a mix. Being larger it will give more cake per serving.

Chocolate Chip Cookies

These are simply the best chocolate chip cookie I've made! They are a great treat, easy and delicious. Freeze well for lunches and snacks too!

2 1/3 cups all-purpose flour

1 tsp baking soda

1 tsp salt

1 cup butter (softened) or Crisco/butter combination if your running a bit low on butter!

3/4 cup white sugar

3/4 cup brown sugar (packed)

1 tsp vanilla (or more to suit taste)

2 eggs

2 cups milk chocolate chips (that's a bag of about 326g)

1 cup chopped nuts (optional)

Preheat oven: to 375 degrees

1. Cream butter, sugars, vanilla and eggs.

2. Add flour, soda, salt.

3. Mix thoroughly add chocolate chips (and nuts if using them).

4. On greased cookie sheet (or parchment lined cookie sheet), drop by teaspoonful size.

5. Bake for about 9 minutes.

6. Remove from pan and cool. Store in airtight container or freezer containers.

TIP: Watch the BOTTOM of the cookies not the tops to check for when they are done. Cookie bottoms should be golden brown. The top of the cookie may look unbaked, but will finish baking... if you remove the cookies when the tops look 'done' or golden, the bottoms will be darker, and the cookie will be crunchier. For soft cookies, remove when bottoms are golden.

Makes about 5 dozen cookies. Cookies are about 1 1/2" when baked.

Make these on a rain or snow day when you're stuck inside and freeze them for picnics, school lunches, midnight snacks or just because you'd like a cookie!

Hummus

A delicious dip for vegetables or spread on crackers. Nutritious, inexpensive and healthy; everything you'd love in one easy recipe!

When I first tried Hummus, I didn't know what was in it; I could taste the garlic but not the distinct taste of chickpeas which I actually despised! I read the ingredient list and was literally amazed to find chickpeas as the main ingredient!

1 can chickpeas (drained and rinsed)

1/2 cup tahini paste

2 Tbsp extra virgin olive oil

1 garlic clove (fresh, minced) or more depending on your personal taste


juice of 2 medium lemons

1/2 tsp sea salt

1/2 tsp cumin



1. In a food processor (or blender) puree chickpeas.

2. Add remaining ingredients. Adjust seasoning if needed, and mix.

Serve immediately or store in an airtight container for up to 5 days in the refrigerator.



Tahini paste: this is sesame seeds ground up, sold in a jar and can be used as a substitute for peanut butter intolerant individuals. This may be found in specialty markets with middle eastern foods, in a grocery store with international foods or organic shoppes. If you cannot find it in your local super market, ask if they can order it for you. One jar is about $4-$7 (depends on brand, type (organic, etc), location (speciality market, etc) but typically makes several batches and keeps for a long time in the refrigerator.

Butterscotch Oat Squares

An heirloom recipe over 100 years old, this was one of my first recipes when I was a budding baker. Easy to make and very delicious served warm with vanilla ice cream. One-dish recipe!

1 cup brown sugar

1 tsp baking powder

2 cups rolled oats

1/2 cup melted butter

1/2 tsp vanilla

Preheat oven: to 375 degrees

1. Combine all ingredients in an ungreased 8x8" (or 9x9") baking pan.

2. Blend thoroughly and pat down with a fork.

3. Bake for 8-10 minutes until lightly golden brown and bubbly on the top.

Cut into squares while still warm.