I bought dill pickles at Aldi yesterday so I could make Two Sleever’s Big Mac salad all summer. Then I saw this recipe for Dill Pickle Bread. I knew I had to make it because it was one of the weirdest sounding recipes I have ever found.
I am going to be totally honest, this recipe isn’t going to appeal to everyone. In fact, you’re either going to love it completely or absolutely hate it, there really isn’t any in between. I, personally, love the super sour, super sharp taste of this bread. If you aren’t a fan of sour tastes, I would skip this recipe.
Dill Pickle Bread
Adapted From Delish
1/4 cup sour cream
1/4 cup canola oil
1 large egg
1 1/2 tsp sugar
3/4 cup plus 2 TBS flour
1/2 tsp plus 1/8 tsp baking powder
1/4 tsp salt
1 1/2 tsp pickle juice
1/4 cup chopped dill pickle
1/4 cup shredded cheddar
Pre heat the oven to 350 degrees. Spray a 5 inch loaf pan with non stick cooking spray and set aside.
In a medium bowl combine sour cream, canola oil, egg and pickle juice.
In another medium bowl combine flour, sugar, baking powder and salt.
Pour the wet ingredients into the dry ingredients and stir to combine. Pour the batter into the greased tin.
Bake 40 – 45 minutes or until a toothpick inserted in the center comes out clean. Remove bread from tin. Cool completely before slicing.
Well, Guys, I have made it through 8 days of training and my head hasn’t exploded, although it’s been close at times. Yesterday, I was almost in tears because I just couldn’t quite understand what I needed to do. It was the last thing I thought about before falling asleep and the first thing I thought about this morning. In training this morning, we worked through more examples and I got it fine. I have to remember to be patient with myself. No one has all the answers after 8 days of training.
Last Friday, the class was on the phones for the first time helping real people with real problems. It was scarey af to push the go button but once I did, it was fun. Did I have all the answers? No. Did I do everything right? No. Will I do better when we are on the phone this Friday? Yes.
They talk a lot about the opportunities for advancement at my new job. I have already decided if I get the opportunity I would like to be a trainer or coach. I loved to train at my old job and many of my trainees said I was good at it. I think I would like to be the person who is as encouraging to others as our coach, Kelly, was to me. Yesterday, when I was having trouble and feeling very discouraged, Kelly sat beside me and gave me some concentrated help. She walked me through steps I needed to solve the problem. She didn’t make me feel like I was dumb for not getting it. After lunch she gave me an extra resource to help me understand. Kelly is very aware of who is struggling in class and is there to help before she is asked. I want to be that person for others.
I think it’s funny that three weeks ago, when I was approaching my last day at my old job, I was having serious doubts about leaving, now I am thinking about my future at my new job. As hard as it was to leave my old job, I am more certain than ever it was the right decision.
These cookies are my new favorite. I love molasses and think it’s a shame it isn’t used more often in all kinds of recipes. I don’t usually frost them because the cookies are great without it. I just like to enjoy the molasses flavor without any distractions.
Cinnamon Frosted Molasses Cookies
From Betty Crocker Right Size Recipes Cookbook
1/2 cup packed brown sugar
6 TBS butter, softened
2 TBS molasses
1 egg white
1 cup plus 2 tablespoons all purpose flour
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2. tsp ground ginger
1/4 tsp ground cloves
1/8 tsp salt
3/4 cup powdered sugar
2 TBS butter, softened
1/4 tsp cinnamon
2 1/2 to 3 1/2 tsp milk
Preheat the oven to 350 degrees. In a bowl, beat the brown sugar, butter, molasses and egg white until smooth. Add the rest of the ingredients and stir until combined. Shape the dough into 1 1/2 inch balls and place on a baking sheet. Leave about two inches between cookies. Bake for 11 -13 minutes or until just set and the cookies appear dry. Let cool on a rack for at least a half an hour. In a bowl, use a spoon to combine the powdered sugar, butter, and cinnamon. Add milk, a little at time until you have a smooth frosting. Frost your cookies.
On March 6th, 2014, I published my first post on A Solitary Feast. It was a recipe for pancakes for 2. I didn’t have a clue what I was doing. I had no idea if anyone would be interested in my small batch recipes. I certainly had no idea I would still be going strong with recipes 5 years and 500 recipes later. Thank you so much, for all your support and the time you take to read my posts and make my recipes. I appreciate each and every one of you. I have several new things coming over the next year and can’t wait to share them with you.
Pumpkin Pie Granola With Pecans
Adapted From the Purely Pumpkin Cookbook
2 1/2 TBS oil
2 1/2 TBS honey or maple syrup
1/2 tsp vanilla
1 1/2 cups old fashioned rolled oats or any rolled, flaked grain, I used rolled rye flakes
1/2 cup chopped pecans
1 TBS brown sugar
2 TBS pumpkin spice
1/2 tsp salt
Preheat the oven to 300 degrees. Line a half sheet pan with parchment paper. In a medium bowl, combine coconut oil, honey and vanilla. Mix in the oats, brown sugar, pumpkin pie spice and salt. Mix well. Spread evenly onto the prepared half sheet pan. Bake 1 hour, until evenly brown. Cool completely on the half sheet pan. Store in an air tight container in the pantry.
I was going to start a Whole 30 on March 1st. Then I realized St. Patrick’s day is on March 17th. I know for most people St. Patrick’s day isn’t that big of deal but for me, it’s almost as big as Christmas, as far as food goes. I always have my friends who like it, over for a traditional corned beef dinner with several different kinds of soda breads and desserts.
My passion for St. Patrick’s Day started the second time I went to college. I know you are thinking green beer and a night out at the bar. It couldn’t be further from that. My second trip to college, I got involved with a group of people on campus who volunteered at the Presentation sisters annual St. Patrick’s day block party. Yep, I am so cool I partied with the Nuns. It was a big community party with tons of stuff for the kids to take part in and tons of corned beef, cabbage and soda bread to eat.
The first year I volunteered, I was in the kitchen with the older ladies. I didn’t appreciate it as much then as I would now because I was a long way from wanting to learn how to cook at that point in my life. But one of my best food memories is entering that kitchen for the first time and seeing row after row of craggy, rustic, rough looking soda bread. I didn’t know what it was but it was so pretty and smelled so good. I got one taste and was hooked for life.
The second year, the Nuns discovered my secret talent of being able to make balloon sculpture and moved me into the room with the kids entertainment. I never got to go back to the kitchen again.
Cranberry Orange Soda Bread
Adapted From Kitchen Treaty
2 cups all-purpose flour
2 TBS sugar
1 tsp baking soda
1 tsp salt
4 TBS cold butter, cut into cubes
1/2 cup plus 6 TBS buttermilk
3 TBS lightly beaten egg
1/2 tsp orange zest
1/2 cup dried cranberries
Pre heat the oven to 350 degrees. In a medium bowl, combine the flour, sugar, baking soda and salt. Add the butter and use two knives to cut it into the flour until the butter is the size of rice. Add dried cranberries and stir well.
In a small bowl, combine the buttermilk, egg, and orange zest.
Add the wet ingredients to the dry ingredients and stir to combine. Lightly flour a cutting board. Turn out the dough and knead a minute or two, until it all comes together.
Shape into a round loaf. Cut an x across the top about 1/4 inch deep. Place on a baking sheet. Bake at 350 degrees for 40 minutes. Remove from the pan and cool on a rack.
This morning was a strange morning. Just before I left for work I took my garbage out. Just as I was tossing the bag into the dumpster, I stubbed my toe on a snowbank. For people who live where it doesn’t snow or snows very little, a snowbank shouldn’t actually hurt your toes. I looked down and saw something sticking out of the snow. When I pulled it out of the snow to toss it in the dumpster, I found a beautiful cast iron pan, complete with lid. Apparently, it had been there for a little while because it was covered with snow and had a light coat of rust on the surface. My cook’s heart was shocked that some one would treat an obviously expensive piece of equipment that way.
But wait, there is more. I am going up the back flight of steps to get my new treasure back to my apartment quicker when I, literally, tripped over a 8 quart stick pot some one left in the middle of the hallway. I waited a while to see if someone would come to claim it but no one did. So that went home with me too. I posted a note on both exit doors saying if you lost a piece of cooking equipment I found it. Come to apartment 7 to claim it. I know the pan was a left behind because of where I found it and the condition it was in. Given the location I found it and it’s pristine condition, the stock pot could have just been set down and forgotten about. If someone claims it I will gladly give it back. If no one comes to claim it, I will just as gladly keep it and use it.
Chocolate Chip Soda Bread
From Just About Baked
2 cups all purpose flour
2 TBS sugar
1 1/2 tsp baking soda
1/2 tsp salt
2 TBS butter, cut into small cubed
1/2 cup chocolate chips
1/2 cup plus 2 1/2 TBS buttermilk
In a medium bowl, combine flour, sugar, baking soda, and salt, mix well.
Add the butter cubes and use two knives to cut the butter into the flour until its pieces about the size of a grain of rice. You can also just get in there with your fingers and massage the butter into the flour. Add the chocolate chips.
In another medium bowl, add butter milk and egg. Beat to combine.
Add the wet ingredients to the dry ingredients and stir until combined. Turn the dough out onto a cutting board covered with a little extra flour. Knead the dough for a minute or so, until it comes together.
Place the dough on a baking sheet sprayed cooking spray. Shape it into a round loaf. Use a serrated knife to cut an x about 1/4 inch deep on the top of the loaf. Bake at 350 degrees for 40 minutes. Remove from the pan and cool on a wire rack.