This is our favorite... * Exported from MasterCook * Cucumber Relish Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Preserving Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 quarts chopped cucumbers 2 cups chopped sweer green peppers 2 cups chopped sweer red peppers 1 cup chopped onion 1/2 cup salt 2 quarts cold water 1 1/2 cups brown sugar 2 sticks cinnamon 1 tablespoon mustard seed 1 tablespoon turmeric 2 teaspoons whole allspice 2 teaspoons whole cloves 1 quart vinegar Combine cucumbers, peppers and onion; sprinkle with turmeric. Dissolve salt in 2 qt. water. Pour over chopped vegetables; let stand 3-4 hours. Drain. Cover with cold water and let stand one hour. Drain thoroughly. Tie spices in a cheesecloth bag; add to sugar and vinegar. Bring to a boil and pour over vegetables. Cover and let stand 12-18 hours in a cool place. Bring to boil; simmer until hot. Pack into clean, hot jars. leaving 1/2" headspace. Adjust lids. Process in a boiling water bath: 10 min. at 0-1000. ft., 15 min. at 1001-6000 ft., and 20 min. above 6000 ft. Katie's notes: I add less turmeric, 1/2-1 tsp. Have also used mixed pickling spice in place of the cinnamon, allspice, mustard and cloves. Source: "Ball Blue Book" Copyright: "1989" Yield: "6 pints" - - - - - - - - - - - - - - - - - - -

You can use your Bumbleberry Pie recipe if it is a recipe that you like. Bumbleberry is just a mix of berries. I use blackberries interchangeable with raspberries in pies and desserts. You can even make individual Blackberry Galettes. Home Cookin Chapter: Recipes From Thibeault's Table Raspberry Pie ============= Raspberry Pie The Canadian Living Test Kitchen Ingredients: 1 pastry for 9-inch (23cm) 4 cups (1 L) raspberries 1 cup (250 mL) granulated sugar 3 tablespoons (45 mL) all-purpose flour 1 tablespoon (15 mL) lemon juice 1 tablespoon (15 mL) butter Milk or cream Sprinkle granulated sugar Preparation: Line 9-inch (23 cm) pie plate with pastry. In large bowl, combine raspberries, sugar, flour and lemon juice. Fill pastry shell with raspberry mixture; dot filling with butter. Moisten edges of bottom crust. Cover with top crust. Trim and flute edges. Cut steam vents. Brush top with milk or cream; sprinkle lightly with granulated sugar. Bake in 425ðF (220ðC) oven for 15 minutes; reduce heat to 350ðF (180ðC) and bake for 45 to 60 minutes longer or until raspberries are tender, filling thickened and crust golden.

Diane, How about a traditional Sticky Toffee Pudding? That is what I intend to serve again this year. I cut it out in rounds to serve, but you can also serve it sliced. Home Cookin Chapter: Recipes From Thibeault's Table Sticky Toffee Dessert ===================== Source: Vancouver Cooks - Chef Rolf Gunter from Rim Rock Cafe & Oyster Bar 1 cup whipping cream 1 1/4 cups unsalted butter 2 1/4 cups brown sugar 6 oz. Pitted dates 1 tsp baking soda 1 1/4 cups boiling water 1 tsp vanilla 1 egg 1 1/2 cups all purpose flour 1 1/2 tsp. Baking powder NOTE: I used Medjool Dates . This comforting Pudding lives up to its name! For an extra touch, garnish dessert with a drizzle of chocolate sauce. Serves 6 to 8. Note: I used my Caramel sauce over this dessert. Preheat the oven to 350°F. Line an 8 inch springform pan with aluminum foil and butter it well. Place cream, 1 cup of of the butter and 1 3/4 cups of the brown sugar in a saucepan on medium heat. Boil for 5 minutes, until the sauce begins to turn brown and thicken slightly. Pour half into the springform pan. Save the rest of the sauce. Place dates and baking soda in a bowl. Add boiling water, mix and let cool. Place the remaining butter , the remaining sugar and vanilla in an electric mixer. Beat on medium high for about 5 minutes, until well creamed. Beat in the egg, then stir in the date mixture. Combine flour and baking powder in a bowl. Fold into the egg mixture until evenly incorporated. Pour into the springform pan and bake in the oven for 30 minutes. Turn down the oven to 300°F and bake for 60 minutes, until golden brown and firm when touched lightly. To serve: unmould the pudding, slice it and place on individual plates. Drizzle with the warmed reserved sauce. NOTE: I found that this cake cooked much quicker than the time called for in the recipe. I baked it for 30 minutes at 350°F and then for another 20 to 25 minutes at 300°F. Caramel Sauce ============= Caramel Sauce 1 cup butter 1 cup sugar 1 cup brown sugar 1 cup cream pinch of salt 2 teaspoons vanilla . Mix all the ingredients together and simmer for about 5 or 6 minutes. Serve over Bread and butter pudding, apple pie and icecream, warm gingerbread, etc..

Thank you everyone for your very flattering comments. Sleevendog, you gave a very reasonable and fair criticism for my BLT. Thank you. Let me give you a little background on how I ended up with a somewhat challenging looking BLT. First, it is always my preference that a sandwich should not be too thin. Thin is for making cookies and pancakes. Also, a sandwich should not be too thick. You should not risk dislocating your jaw trying to bite into one. In trying to make a typical normal BLT with lots of flavor, there is a need to pack lots of tomatoes and bacon. So you end up with a drippy soggy mess that falls all over the place Here I tried to re-engineer a BLT that is very flavorful but just thick enough to be a reasonable not too thick BLT, with lots of flavor and not soggy drippy, one that does not require you to wear a bib to enjoy. Tomatoes – very thickly sliced juice fresh tomatoes, only sweet juicy center-cut slices, still warm from the hot summer garden, were put into the dehydrator for about 4 hours under low heat. The thickness of the slices were reduced to about ½. The slices were cut into halves so they would fit better on a square sandwich. They also happened to fit on my square platter. Bacon – Normal fried or baked bacon rashes tend to be fatty or too overcooked. They also come in all kinds of shapes which can take up a lot of room if you want a lot of bacon on your BLT. I came up with a way to bake bacon so that the end result is a slab of high density bacon that is very uniformly done, very flat, very crispy without overcooking or fatty. I am not a fat eater. Again, because the bread was square, so the slab of bacon was square in shape, which also fitted nicely on the square platter. Lettuce – from my garden, freshly picked, washed by rain. The bread – bread needs to be very fresh, I used 100% whole wheat bread, slightly toasted. Folks, I ended up with a very unusually tasty BLT with intense tomato and bacon flavor. I am spoiled. I highly recommend the above method. dcarch