- 2 large cans sliced beets
- 2 large white onions, sliced
- 4 cups apple cider vinegar
- 4 cups water
- 2 cups sugar
- 2 tablespoons kosher salt
- 4 tablespoons pickling spice
- 4 teaspoons black peppercorns
- 2 teaspoons whole cloves
- 4 tablespoons minced garlic
- Drain the beets, discarding the liquid.
- Slice the onion in thin strips.
- Combine the rest of the ingredients in a large pan to make a pickling liquid.
- Boil then reduce to a simmer for about 5 minutes.
- Sterilize 6 pint size canning jars and rings in a pot of boiling water and let cool.
- Drain the pickling liquid, discarding solids.
- Layer the beets and onions starting with beets and ending with onions. Pack slightly.
- Ladle pickling liquid over the beets and onion, making sure the jars are filled with liquid.
- Let jars sit until they are cool.
- Screw on the lid and store in the refrigerator.
Source: Based on https://whatsintheoven.wordpress.com/2014/04/14/pickled-beets/
- 1/2 cup butter, melted
- 1 cup flour
- 2 cups sugar, divided
- 1 tablespoon baking powder
- 1 cup milk
- 4 cups peaches, sliced
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- Melt the butter and pour into a 9×13 baking dish.
- In a bowl, mix the flour, 1 cup of sugar, baking powder, cinnamon and nutmeg.
- Add the milk and stir just until the dry ingredients are moist.
- Pour the batter into the pan, but don’t mix.
- Slice peaches and sprinkle 1 cup of sugar on them plus the lemon juice.
- Pour the peaches into the pan, but don’t mix.
- Bake at 375 for 40 minutes.
- 3 sticks butter, at room temperature
- 3 cups sugar
- 6 eggs
- 3 cups flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 8 ounce container sour cream
- 2 teaspoon vanilla
- 2 cups fresh peaches, diced
- Cream the butter in a stand mixer.
- Add the sugar and beat until fluffy, about 5 minutes.
- Add the eggs in one at a time, until the yolks are combined.
- In a bowl, whisk together the flour, salt and baking soda.
- Add half of the flour mixture to the mixer.
- Add the sour cream and vanilla.
- Add the rest of the flour mixer.
- Stir in the peaches,
- Grease and flour a bundt pan.
- Pour batter into the pan.
- Bake at 325 for about 1 hour 30 minutes (start checking about 1 hour 20 minutes).
- Let cool in the pan 15 minutes.
- Turn out on a cake plate and let cool completely.
- 8 ounces cream cheese, cold
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups whipping cream, cold
- Chill your whisk attachment and bowl in the freezer.
- In a stand mixer, cream the cream cheese.
- Add the sugar and vanilla and beat until well combined and no longer grainy.
- Whisk your whipped cream in the chilled bowl until stiff peaks form.
- Mix about 1/3 of the whipped cream into the cream cheese mixture.
- Carefully fold the rest of the whipped cream in.
- 1 cup sugar
- 1 stick butter (at room temperature)
- 8 ounces cream cheese (at room temperature)
- 1/2 cup peanut butter
- 1/2 teaspoon vanilla
- In a stand mixer, whip together the sugar and the butter.
- Add in the cream cheese and whip together for about 5 minutes or until light and fluffy.
- Add the vanilla and peanut butter and whip together for another 1-3 minutes.
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 1/2 teaspoons pepper
- 1 1/2 teaspoon paprika
- 4-6 pounds chicken legs and thighs
- 1/2 cup canola oil
- 20 ounce can of crushed pineapple
- 1/2 cup water or chicken broth
- 1/4 cup packed brown suger
- 1/2 cup Worcestershire
- 1/2 cup yellow mustard
- 4 teaspoon corn starch
- 2 tablespoons cold water
- Preheat oven to 350.
- In a small bowl, combine garlic, salt, pepper and paprika.
- Sprinkle mixture over chicken and let sit.
- Heat the oil in a pan over medium high heat.
- Brown chicken and place into a roasting pan.
- In a large bowl, combine pineapple, water, sugar, Worcestershire, and yellow mustard.
- Pour over chicken.
- Baked covered 1 1/2-2 hours.
- Uncover and cook for an additional 20-30 minutes.
- Remove chicken to a platter and keep warm.
- Transfer liquid into a small saucepan.
- Bring to a boil.
- Combine cornstarch and water.
- Add to liquid and let thicken.
- Pour over chicken and serve.
Adapted from: http://www.tasteofhome.com/recipes/teriyaki-pineapple-drumsticks
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups chocolate chips
- Preheat oven to 375° F.
- Combine flour, baking soda and salt in a small bowl.
- Beat butter, granulated sugar, brown sugar and vanilla extract in
- large mixer bowl until creamy.
- Add eggs, one at a time, beating well after each addition.
- Gradually beat in flour mixture.
- Stir in chocolate chips.
- Drop by rounded tablespoon onto ungreased baking sheets.
- Bake for 9 to 11 minutes or until golden brown.
- Cool on baking sheets for 2 minutes then remove to wire racks to cool completely.
- 1 cup sugar
- 1/4 cup butter
- 3/4 cup lime juice
- 2 eggs, beaten
- Place the sugar, butter and lime juice in the a glass bowl over a pot of boiling water.
- Stir over medium-high heat until the butter melts.
- Temper 1/4 cup of the hot lime mixture into the eggs, mixing well.
- Reduce heat to medium until the water simmers.
- Slowly whisk the egg mixture into the lime mixture.
- Cook until the mixture thickens and coats the back of a wooden spoon, 20 to 25 minutes.
- Cool and store in the refrigerator in a glass jar.
Adapted from: http://allrecipes.com/recipe/fresh-lime-curd/
- 2.5 cups bread, cubed
- 2 eggs
- 1/2 cup sugar
- 1/4 teaspoon salt
- 2.5 cups milk
- 3 tablespoons butter
- 1 teaspoon vanilla
- Butter a baking dish.
- Put the bread in the dish.
- Beat the eggs slightly and whisk in the sugar and salt.
- Heat the milk over medium-low heat.
- Add in the butter and stir until it has melted.
- Tempter the milk mixture into the egg mixture.
- Stir in the vanilla.
- Pour over the bread.
- Put the baking dish into a water bath.
- Bake at 350 for 40 minutes or until a knife inserted in the center comes out clean.
Source: Elek family recipe.