Sunday, September 18, 2011

Yellow Cake Mix

Okay, I can take NO credit for this one.  Nor has it needed to be adapted.  It comes from a blog called ChickensInTheRoad, and I hope they don't mind me sharing it here.

I personally prefer from-scratch cake to from-the-box, even when I lived in the US.  But somedays I really need to be able to whip something up without the hassle of pulling out all the ingredients and measuring (okay, so truth be told, most of the time I can't be bothered with proper measuring anyway).  So to have a home-made mix that I keep in the pantry (okay, here, because of the bugs, in the freezer) ready to pull out at a moment's notice.

Mix:
2 cups flour
1 1/2 cups sugar
1 Tbs baking powder
1/2 cup milk powder

THAT'S IT!!

When you're ready to make the cake:

Add:
3/4 cup water
1 tsp vanilla
1/2 cup butter
3 eggs

Blend all ingredients together with an electric mixer (although a wooden spoon works just as well when the power goes out) for 2 minutes.  Pour into greased & floured (or lined-with-a-reusable-silacone-non-sticker-pad) cake pan and bake.  You should know the rest.

Baking times:
8 or 9 inch round pan: 20-25 minutes
13x9 inch pan: 35-40 minutes
Cupcakes: 12-15 minutes
Bundt: 45-50 minutes

Nancy Z's Refrigerator Dill Pickles

I love . . . no LOVE pickles.  Especially KosherDills.  There is nothing as fabulous as a Fresh-Out-of-the-Barrel-at-the-Deli kosher dill pickle.  But these are close:

Nancy Z's Refrigerator Dill Pickles


Will make about 4-5 quart-sized jars of pickles.


1 1/2 quarts (6 cups or 1.4L)
1 cup white vinegar
1/4 cup kosher salt
1/3 cup sugar
2 Tbs pickling spice
1 Tsp dill seeds
Cucumbers, sliced in spears
Several cloves of garlic, pealed
Medium onion, thinly sliced

Combine first six ingredients in a pot.  Bring to a boil.  Let simmer 5 minutes.

While juice is boiling, place a few cloves of garlic and several slices of onion on the bottom of each jar.  Snuggly place spears upright in the jars (they should not have any wiggle-room).  When the juice is ready, pour directly over the cucumbers.  Fill to the brim and secure with the jar top.  Leave on the counter for 24 hours, then refrigerate.  The little pop-the-seal 'button' on top of the jar should be down after 24 hours . . . but I've had ones that don't seal that well, and still turn out safe and fine and yummy.