Friday, July 24, 2020

Spicy IPA Pickles

4 English Cucumbers, sliced or cut into spears
5 cloves of garlic, minced, per quart jar
1 t. whole peppercorns, per quart jar
2 t. dill seed, per quart jar
1 t. crushed red pepper flakes, per quart jar
1/2 t. Calcium Chloride (aka Pickle Crisp), per quart jar

For Brine:
1 bottle IPA beer, for each 2 jars
3/4 c. distilled vinegar, for each 2 jars - Add extra for slices
3/4 c. apple cider vinegar, for each 2 jars - Add extra for slices
3 T. Kosher salt, for each 2 jars

  1. Add pickle slices/spears to jars snugly.
  2. Add garlic, peppercorns, dill seed, crushed red pepper, Pickle Crisp to each jar.
  3. To prepare brine, add IPA, distilled vinegar, apple cider vinegar, and salt to a large pot.
  4. Bring to a boil.  Be careful not to boil over.
  5. Once mixture boils, turn off heat.
  6. Ladle into jars.
  7. Securely place lids on jars.
  8. Shake jars to distribute seasonings.
  9. Let jars cool on counter for an hour.
  10. Refrigerate for a week to allow flavors to blend.

Maple Breakfast Twist

2 packages dry yeast
1/4 C. warm water
1/2 C. milk, scalded
1/3 C. sugar
1/4 C. butter
1-1/2 t. salt
1/2 t. maple extract
1 unbeaten egg
2-1/2 C. all purpose flour

1/2 C. sugar
1 t. cinnamon
1 t. maple flavoring
1/2 C. chopped walnuts
Combine all filling ingredients.

1 C. powdered sugar
1/2 t. maple flavoring
2 to 3 T. milk

  1. Add yeast to warm water.
  2. In a large mixing bowl combine the scalded milk, sugar, butter, salt and vanilla. 
  3. Cool to lukewarm.  
  4. Blend in egg and softened yeast.
  5. Gradually add the four to make a soft dough.  
  6. Beat well.   
  7. Form into a ball, cover, and let rise in a warm place until doubled in bulk, about 1-1/2 hours.
  8. Mix Filling ingredients.
  9. After dough has risen divide into 3 equal balls. 
  10. On lightly floured surface roll out one ball of dough to a 10 inch circle.  
  11. Fit onto the bottom of a greased 10-12 inch pizza pan or large cookie sheet.  
  12. Brush dough with 2 tablespoons melted butter and sprinkle with 1/3 of the filling.  
  13. Continue in same manner, forming 2 more layers and ending with the filling.  
  14. Use a glass to mark a 2 inch circle in the center of the dough (do not cut through the dough).  
  15. Cut from outside edge to circle forming 16 pie-shaped wedges.  
  16. Twist each of the 3-layered wedges 5 times.  
  17. Let rise in warm place until doubled in bulk.  
  18. Bake at 350 degrees for 20-25 minutes until golden brown.  

For Glaze:
  1. In a small bowl combine powdered sugar, flavoring and milk till smooth.  
  2. Add a bit more milk if necessary until frosting is thin enough to drizzle over the coffee cake.
  3. Drizzle with glaze while still warm.

Sunday, July 19, 2020

Hot Crab Dip

6 oz. room temperature cream cheese
1/3 C. mayonnaise
1 t. lemon juice
1 t. garlic powder
1 t. onion powder
1/2 t. Old Bay Seasoning
2 T. pickled jalapeno, finely diced
1 t. mustard
2 C. Monterey Jack cheese
8 oz. lump crab meat

  1. Preheat oven to 375 degrees F.
  2. Mix together cream cheese, mayonnaise, lemon juice, garlic powder, onion powder, Old Bay Seasoning, jalapenos, mustard and cheese in a bowl.
  3. Stir in crab meat, then place into an oven safe baking dish.
  4. Bake for 25 minutes or until golden brown along the edges.
  5. Serve immediately with tortilla chops, crackers, or vegetables.