The Janiak Collection

51INGREDIENTS: 4 Servings2 cups diced apples (more than one kind is best).1 cup diced celery½ cup mayonnaise (of substitute Passover mayo )Broken or coarsely chopped walnutsLettuce for decorationDIRECTIONS:Mix the apple, celery & mayo. Toss until both are well coated - not gooey.Serves nicely in a lettuce lined, chilled bowl.Top with walnuts Great for parties so make lots!Every time I’ve had Waldorf salad I’ve loved it. It’s fresh and filling. Somewhere along my life’s route I managed to acquire this recipe and had to include it here with my memories.SALAD

52Vicki’s Macaroni Salad

53INGREDIENTS:2 cups cooked macaroni3 hard boiled eggs - cut into pieces1 small onion – choppedCelery 2-3 chopped ‘or’ about a tsp. of celery seed (my preference)Marzetti’s Slaw Dressing1 Tbsp. sugar (optional)Red bell pepper (optional)DIRECTIONS:Mix all ingredients together in a big bowl.Use enough Marzetti’s so everything is a little too moist. Chill in fridge (at least an hour or more, if possible). May want to add a little more Marzetti’s to moisten before serving.Vicki & Wayne Schalk moved into the apartment across from Joe & me. It had to be about 1979. We’d all leave our doors inside the building open and once Matt was able, he learned to waddle over there on his own. He would join them for their ‘afternoon tea’. Matt is still fond of tea (iced). Vicki had this great recipe for macaroni salad and she shared it with me. It’s simple, but good and it absolutely isn’t officially summer until the first batch is made.SALADHALf RECIPE: 3-4 servings1 cup cooked macaroni2 hard boiled eggs (cut up)Onion to taste (hand full)½ tsp. celery seed or to taste½ Tbsp. sugar (optional)Red bell pepper (optional)Marzetti’s until a “little” to wetSame Directions

54Watergate Salad

55INGREDIENTS:1 can (20 oz.) crushed pineapple in juice, undrained 1 pkg. (3.4 oz.) JELL-O Pistachio Flavor Instant Pudding 1 cup JET-PUFFED Miniature Marshmallows ½ cup chopped PLANTERS Pecans 1½ cups thawed COOL WHIP Whipped ToppingDIRECTIONS:Combine first 4 ingredients in large bowl.Stir in COOL WHIP. Refrigerate 1 hour.In the early 1970’s there was a break-in at the Watergate Hotel in Washington, D.C. This resulted in the discovery of information, which eventually led to the impeachment of President Richard Nixon. This salad’s original name, (from the Kraft Corp. to promote their new pistacio pudding) was Pistachio Pineapple Delight, but Watergate Salad was a concoction thought up by a sous chef at the hotel and was usually served there at brunch. The name stuck.SALAD

56Margie’s Chicken Soup

57INGREDIENTS:ChickenCeleryCarrots2 whole onions1 parsnip (optional)Sm. batch of chopped parsley (optional)Salt & pepperDIRECTIONS:Put chicken in soup pot.Fill to 1” from top of pot with water.Let it come to a boil. Skim top off.Lower heat to medium.Add remaining ingredients and let cook. until chicken is done and vegetables are tender..Add matzo balls if desired or serve with farfel.Can be frozen and re-heated.My cousin, Margie (Merin) Schwartz, is an excellent cook. She did Kosher catering when she and her husband, Michael, moved from New York to Indiana. I gave her my best smile and reminded her that I was her favorite cousin until she finally gave me her recipe.SOUP

58aunt Gettie’s Mandel bread(aspirin)Jewish biscotti

59INGREDIENTS: Preheat oven to 350o¼ lb butter3 eggs1 cup sugar1 tsp. vanilla3 cups sifted flour2 tsp. baking powderNuts, raisins, or chocolate chips (optional)DIRECTIONS:Melt butter and let stand.Mix eggs, sugar & vanilla by hand.Mix dry ingredients and egg mixture together.Mix well.Add nuts, raisins, or chocolate chips (optional).Split into 3-4 loafs on a cookie sheet.Bake 40-45 minutes.Cut quickly into pieces and broil lightly on both sides. BAKINGIn 1969 I returned from California and moved in with Aunt Gettie & Uncle Abe, in Southfield, MI. One day I came home from work and mentioned that I had a miserable headache. Aunt Gettie said that she had just baked a fresh batch of mandel bread and I should eat some, (she knew I loved them). Within minutes my headache went away. We joked that the mandel made great aspirins. Since then and forever more, mandel is referred to as aspirin.

60aunt Myrtle’s Unbelievableyamazing apple Pie

61INGREDIENTS: Preheat to 400O3 Northern Spies Apples** (or substitute 6-7 Macintosh & 6-7 Jonathans) **Northern Spies are very large5 additional Macintosh when using Northern Spies¾ cup sugar2 Tbsp. of flour1 tsp. of cinnamon1 dash of nutmeg4 pats of butterMake your favorite pie crust (you’ll need bottom & top crust)Peel, core & cut apples into wedges in big bowlDIRECTIONS:Mix all dry ingredients together, sprinkle over apple wedges and mix well.Turn into pastry (will be heaping).Place butter pats on top – cover with top crust.Cut 5-6 - 2” slits in top crust to vent.Bake 45 min. @ 400oRemove from oven and brush the crust with milk & sprinkle with sugar.Bake an additional 15 minutes. Cool.Aunt Myrtle Janiak was my father-in-law George’s aunt, sister to his father. She lived in Capac MI. In 1980/1981 she invited us for Thanksgiving and served this pie. I was in love. She only gave me the recipe because I was a ‘Janiak’. I’ve made it many times and after a while Matt ask if he could take over making the Thanksgiving pie and carry on the ‘Janiak’ tradition. He did and it’s still delicious. Now I share it with you.Matt putting pie in oven BAKING

62Café Martin’s Pear Pie

63Suzie Martin had been one of my ‘across the hall’ neighbors in the apartment building I lived in. She was a high school French teacher and took students on field trips to places where they could use their French. This one was to Montreal, Canada. In May 1977, I was home recovering from a car accident and a student dropped out of the trip, offering that the payment she’d made go to someone else. Suzie thought it would be great to get me out of the house and invited me to join the group. I had this dessert in one of the restaurants there.INGREDIENTS:1 -9” baked pastry shell1 or 2 -8 ½ oz. cans of sliced pears2 Tbsp. powdered sugar1 -3 ¼ oz. pkg. of Jell-O Tapioca puddingDIRECTIONS:Drain pears well. Place sliced sections around pie shell bottom.Prepare tapioca as directed on package and allow to cool about 8 min.s.Pour gently into pie shell.Chill.Before serving, sprinkle top withpowdered sugar. BAKING

64Connie K’s Strawberry Pudding CakeSometimes called “Poke Cake”

65INGREDIENTS:1 pkg. yellow cake mix1 lg. pkg. frozen or fresh strawberries1 reg. size box vanilla instant pudding1 lg. Cool Whip or make Dream WhipDIRECTIONS:Bake cake in brownie pan.Cut cooled cake into squares – in the pan or poke with holes.Pour strawberries on top and stuff them into the cuts.Pour pudding on top and let set.Finally, top with whip cream and decorate with extra strawberries.Keep chilled.In the 1970’s I worked in a beauty salon in Royal Oak, MI. One of my co-workers, Connie Kozyra, brought in this cake, as it was our custom for someone to bring a baked good each Friday. This one was quite a hit. I remember Connie because she cried her heart out one afternoon saying she and her huband had been unable to have children - all the while not knowing that she was already 4 months pregnant. She went on to have 2 more. BAKING

66Cookie PressQuick Mix Spritz

67INGREDIENTS: Preheat oven 375O2 ¼ cups sifted all purpose flour *Makes 5-6 dozen¾ cup sugar½ tsp. salt¼ tsp. baking powder1 cup shortening1 egg1 ½ tsp. vanillaDIRECTIONS:Sift flour, sugar, salt & baking powder in a bowl.With pastry blender or knives, cut shortning into dry ingredients until the mixture is full of very fine lumps. It will resemble pie crust or biscuit mix, although not as course.Measure the egg in a measuring cup and add water to the ¼ cup line.Add egg & vanilla and beat the mixture very well.Use as is or tint portions of the dough and place into a cookie. press with the template of your choice.Squeeze out dough about 1 to 1 ½ inches apart on cookie sheet.Bake for 10-12 minutes or until cookies are just set or very slightly browned. Check at the 10 minute mark and bake 1-2 minutes longer, if needed.Remove immediately to cooling racks.Somewhere in the 1960’s I bought or was given a Mirro Cookie Press. I enjoyed baking and it quickly became my favorite tool. I love(ed) my cookie press! One time, while living in California, I made 45 dozen cookies and froze them. Each morning I’d get up and take out 3 cookies, which were defrosted perfectly by the time I left for work. BAKING

68Grands! ®Monkey bread

69INGREDIENTS:½ cup granulated sugar 1 tsp. cinnamon 2 cans (16.3 oz each) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits ½ cup chopped walnuts, if desired ½ cup raisins, if desired 1 cup firmly packed brown sugar ¾ cup butter or margarine, melted DIRECTIONS:Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.In small bowl, mix brown sugar and butter; pour over biscuit pieces.Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.Preheat oven to: 350O12 servingsFirst met monkey bread when I worked in a salon in Royal Oak. Never knew it was so easy and yummy. Once I snuck into that shop and as a gift, I painted over their Mexican mural, that no one liked. Took hours! 20 min.s after I left, someone fire-bombed the place. Police said I was lucky. Looked like they waited for me to leave - guess they didn’t want to kill anyone, just ruin the shop. Think it was a rival shop owner. BAKING

70Joan’s Cream PuffsPâte à Choux(pat-a-shoe)

71INGREDIENTS:¼ cup butter Preheat oven to: 375o½ cup water 6 lg. - 50 min.s⅛ tsp. salt 12 small - 35 min.s½ cup flour2 eggsDIRECTIONS: Grease cookie sheets (s) (Use of parchment recommended) Combine butter, water & salt in a saucepan and bring it to a boil. Add flour - stir until forms a ball. Remove from heat - stirring to cool (2 min.s)Add 1 egg - stir. Repeat with second egg. Continue stirring a few min.s Takes some muscle, (or use a food processor). Pipe or spoon onto cookie sheet & bake. An egg wash is a nice idea. Remove from oven and poke each side so insides will bake. Return to oven another 5 min.s or until nice & brown all around. Slice tops off when cool.I worked for Joan Vigi in a salon in Royal Oak, MI. She was as Italian as you can get (her husband was under surveilance by the FBI cuz they thought he was in “The Mob”). I never knew if it was true. She was a great cook - Italian everything. But when it came to baking, she was strickly French - Pâte à Choux (pat-ah-shoe). Oh, so good.Looks crumbly Gets lumpy Smooths to peaks BAKING

72Joan’s Cream Puff Filling

73Make vanilla pudding, but cut back on liquid (as for pie) so it is thick.Mix pudding with Cool Whip or Dream WhipPipe into cream puff (or eclair) shells.Drizzle chocolate icing or powder sugarover tops2 (1 oz.) squares semisweet chocolate 2 Tbsp. butter 1 cup confectioners’ sugar 1 tsp. vanilla extract 3 Tbsp. hot water For the icing, melt the chocolate and 2 Tbsp.s butter in a medium saucepan over low heat. Stir in 1 cup confectioners’ sugar and 1 tsp. vanilla. Stir in hot water, one Tbsp. at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until serving.FillingIcingYou’ll never have to go to the ‘expensive’ bakery again to enjoy these tasty delights. You can make eclairs with the same recipes. Just a different shape. BAKING

74libby’s & Carnation’s®®Pumpkin Pie

75¾ cup granulated sugar1 tsp. ground cinnamon½ tsp. salt½ tsp. ground ginger¼ tsp. ground cloves2 large eggs1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk1 unbaked 9-inch (4-cup volume) deep-dish pie shellWhipped cream (optional)MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.POUR into pie shell.BAKE in preheated 425°F. oven for 15 minutes. Reduce temperature to 350°F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.Cooks Note: 1¾ tsp. pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.Back in the 70’s I decided to make pumpkin pies out of my Jack-O-Lantern. I didn’t know there were special “pie pumpkins”. It made 18 pies and not one of them tasted like it was supposed to. They were more like not fully cooked squash. (I particularly hated the one that dropped on the floor and splattered the whole kitchen of my apartment with hot batter). I’ve never done that again!This classic recipe has been on LIBBY’S® Pumpkin labels since 1950. BAKING

76Mummy’s Yummy Strudel

77INGREDIENTS: Preheat oven 350O½ lb butter or margarine 1 cup coffee cream or pet milk3 cups flourfILLINGS:Shredded coconutChopped nutsCinnamon sugarShredded chocolateJellyMarmalade DIRECTIONS:Grease a cookie sheet or use cooking spray.Dough Mix ingredients well and refrigerate overnight.Divide into 4-5 pieces.Roll dough flat.Cover with fillings of your choice.Jelly roll and place on cookie sheet.Bake 35 min (or less).Cut into diagonals. Sprinkle with powdered sugar when cool.These were always made for special occassions like Bar Mitzvah sweet tables and holidays. My mom made them countless times and so have I. Auntie Gettie made these and much, much more for Matt’s Bar Mitzvah (oneg & dinner party). She was amazing. They can be made ahead and frozen until needed. BAKING

78niss Family Special-Delicious Cheese Cake

79INGREDIENTS: Preheat oven to: 350oCrust: Also need:1 stick melted butter1 ¼ cup graham crackers crumbs2 Tbsp sugar (optional)filling:2 -8 oz. packages of Philadelphia cream cheese½ cup sugar3 eggs½ tsp vanillaCRUST DIRECTIONS:Prepare glass baking dish by greasing bottom and sides with a small amount of the melted butter.In a small bowl, combine cracker crumbs (opt. sugar) and remaining butter.Pour mixture into baking dish and use the bottom of a spoon and alittle pressure to gently create crust on bottom and sides of dish. Bake for 8 mins.fILLING DIRECTIONS:In blender, mix eggs (put in first), cheese, sugar & vanilla until smooth.Pour into graham cracker crust.Bake approx 25 mins (or until inserted knife comes out clean).Top with fruit filling & Chill until firm.Another whole Niss family treat. My mother & all the aunts & cousins have made it. I made it for the first Shir Tikvah (originally Troy Jewish Cong.) mixer and a restaurateur tried to buy the recipe from me. Back then we weren’t supposed to give away the secret, so I didn’t do it. Today, my grandmother, my mom and the aunts have passed and I don’t want this easy, but amazing recipe to be lost.1 can fruit pie filling (any flavor)9” square, glass baking dishBlender/Food processor BAKING

80Pineapple-CherryDump Cake

81I found this recipe in the ole recipe box from 1989, hiding in the very bottom of the box. I’ve seen lots of versions of this dessert, (and many people claiming it to be their own, original recipe),but mine calls for a cup of chopped nuts to be sprinkled before the butter. I lean more towards using strawberries. Matt’s not fond of cherries. :(INGREDIENTS:1 can cherry pie filling (any flavor)1 can crushed pineapple 1 box yellow cake mix (white works, too) 1 ½ sticks butter Whipped Cream DIRECTIONS:Dump cherry pie filling and crushed pineapple into 9 x 13 baking dish. Stir together. Sprinkle cake mix over the top of the fruit. Slice butter and distribute over the surface of the cake mix. Bake at 350 degrees for 45 minutes to 1 hour. Let coolDab/squirt on whipped cream.You can substitute the pineapple for another can of cherry pie filling and its still great! BAKINGPreheat oven to: 350O

82Ruthie’s butterhorns

83INGREDIENDS: Preheat oven 400O½ lb. butter or margarine (soften) fILLINGS: (to taste) 1 Tbsp. shortening Preserves½ cup sour cream Cinnamon2 cups flour Nuts2 egg yolksDIRECTIONS:Mix butter & flour.Add yolks, sour cream & shortening – mix well.Refrigerate ½ hour.Section and roll into circles.Cut as you would pie.Cover with fillings.Roll starting from widest end to tip.Give a little curve.Place on cookie sheet and bake 20 minutes.Each of the aunts had special family recipes that became “their specialty”. They were all great cooks, but this one mostly came from my mom, Auntie Bernice & Auntie Gettie - who were considered “The Family Bakers”. Aunt Lillian was “Pickles”! BAKING

84Strawberry Cream Dessert Squares

85I remember one of the gals at the salon I worked at, in Royal Oak, MI, bringing this in for a treat. It was really good and I was always kinda sad that I didn’t get her recipe. I found it online. Now I can make it myself. What could be bad with a sugar cookie and Cool Whip cake?INGREDIENTS:1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies 2 pkgs. (8 oz each) cream cheese, softened ¼ cup sugar 1 cup strawberry topping (from an 11.75-oz. jar) 2 eggs 1 container (16 oz) frozen whipped topping, thawed 4 to 6 drops red food color, if desired Fresh berries, if desiredDIRECTIONS:Heat oven to 350°F. Press cookie dough evenly into bottom only of ungreased 13 x 9 inch pan. (If dough is sticky, use floured fingers.) In medium bowl, beat cream cheese, sugar and ¾ cup of the strawberry topping with electric mixer on medium-high speed about 1 minute or until well blended. Add eggs; beat about 2 minutes or until well blended and creamy. Spread evenly over crust in pan. Bake 30 to 35 minutes or until center is set. Cool 1 hour. Center will sink slightly as it cools. In medium bowl, mix whipped topping, food color and remaining ¼ cup strawberry topping. Spread topping mixture over cooled cream cheese layer. Refrigerate about 2 hours or until set. To serve, cut into 6 rows by 3 rows. Garnish each serving with fresh berries. Cover and refrigerate any remaining dessert. BAKINGPreheat oven to: 350o

86Strawberry Pretzel Pie

87Learned to make this while working at “Les Girls” salon in Santa Ana, California. Can’t recall exactly which gal made it, but we all loved it, including the owner, John Conti. (I once accidently walked in on him in the rest room - just sitting there reading the newspaper!!)INGREDIENTS:2 ½ cups crushed pretzels3 Tbsp. sugar¾ cup butter or margarine1 - 8 oz. package cream cheese, softened1 cup sugar1 - 12 oz. Cool Whip1 - 6 oz. package Strawberry Jello2 cups boiling water 1 -10 oz. bag frozen sliced strawberriesWhipped cream or Cool Whip for garnishing DIRECTIONSTopping: Add 2 cups boiling water to Jello; mix well. Add strawberries to jello. Cool Jello mixture in fridge until thick.Crust: Melt butter; add sugar. Crush pretzels with rolling pin and add to butter mixture. Press into bottom of greased 9×13 inch baking pan. Bake 10 minutes at 350 degrees; cool well. filling:Combine cream cheese and 1 cup sugar; beat well. Add Cool Whip; spread over cooled crust. Pour or spoon thickened jello mixture over cream cheese mixture and set until firm. Spread additional Cool Whip over the top, cover with foil & refrigerate for at least 2 hours. BAKING

88aunt Gettie’s (Gertrude)Wine Jell-o Mold

89INGREDIENTS:1 can of pitted, Royal Anne Cherries1 large or 2 small pkgs. of dark cherry Jell-O1 ½ cup of hot water¾ cup of wine (or grape juiceDIRECTIONS:Drain cherries and save juice.Dissolve Jell-O in hot water.Add wine.¼ cup juice. ½ cup ‘cold’ water.Cover just the bottom of a mold with Jell-O.Add whole, well drained cherries.Let set in fridge.Add remaining Jell-O.Refrigerate until set.Remove from mold and serve.Back-in-the-day, (1969) when I could still drink wine and I was living with my Aunt Gettie and Uncle Abe, (mother’s sister) she made this Jell-O dessert for her Mah Jong ladies group. I loved it. I still love the Jell-O and cherries, but alas the wine has been replaced by grape juice.DESSERT

90Carol’s PartyHam Roll-Ups

91INGREDIENTS:Several packages of thin sliced ham2 big cream cheese6 tsp. mayoGreen olives, green onions or asparagus.1 ½ tsp. mustardDIRECTIONS: Mix and spread on ham slices.Place olive, onion or asparagus in center.Roll jelly-roll style.Slice into sections – your choice of size.For 11 years I lived in an apartment (Georgian Manor) and during that time, Carol Black became one of my life long best friends. We laughed there, painted our windows for the holidays, watched an amazing Aurora Borealis, walked our dogs, had our children and lived with our husbands in that building. I had met and married Joe there. She was my Matron Of Honor. She always made these roll-ups on special occasions, especially Christmas, which I had the pleasure of sharing with her family, Jack, Kim, Jason, her mom & dad, her Uncle Jack and his partner Norton, many times.PARTY TIME

92Deviled eggs Version 45,983,88234

93I’ve always wanted to make Deviled Eggs, but I never did. Whenever they seemed appropriate, someone else - everyone else - was already bringing them to whatever the occasion. My dear friend, Joyce Bayer (of blessed memory) made the best ones I ever tasted and this recipe is based on hers. The problem is, I lost her recipe and have done my best to remember what it was, but changed her paprika to dill. They came out pretty good. This is what I came up with and it couldn’t be more open to interpretation. I’ll probably never have two batches that taste the same. However - must be ok, there’s never any leftovers.INGREDIENTS: All ingredients are “approximate”9 - 10 hard boiled, peeled eggs2 ¼ heaping Tbsp.s of Mayo1 level tsp. of relish (I prefer dill relish)1 Tbsp. Dijon mustard¼ - ⅓ small-medium onion (to taste)4 shakes of salt4 Shakes of pepperDill (I use dried, from jar)DIRECTIONS:Carefully cut eggs in half.Remove egg yolks and mash or put in little food processor.Add all other ingredients and blend. Can use an extra egg too.*Taste! Adjust flavors to suit you.Mixture should be about the consistency of thick frosting.Either spoon into egg whites or fill a pastry bag to fill eggs. Use a large size pasty tip for bag.Sprinkle eggs with a little dill - or paprika - or both.*NOTE: throw ruined or extra egg in blender.PARTY TIME

94Suzie’s Fruit Dip

95INGREDIENTS:1 jar marshmallow1-8 oz. pkg. cream cheese2 tsp. grated orange rind (zest)DIRECTIONS:Mix all ingredients together with a forkServe with any fresh fruitSuzie Martin and her husband Vic lived across the hall from me in the Georgian Manor apartments during the early years, 1973 -1975. They moved in when her parents moved out. She brought this delicious dip to a shower held in the building and shared the recipe with me.PARTY TIME

96amish“Church Spread”

97Shipshewana Indiana: My friend Cindy Silverman and I have visited a number of times when we were in desperate need of a road trip. It’s a lovely little Amish town where life takes a step back. We’ve gotten good food there, T-shirts, sweatshirts, novelties and enjoyed walking up and down the “neighborhood” - several streets of small houses converted to shops. We’ve walked for hours (and hours) in their giant flea market and the last time we were there, I picked up the most wonderful peanut butter in a main street shop. This is but one version of that peanut butter.INGREDIENTS:¾ Cup Creamy Peanut Butter 1 Cup Marshmallow Creme½ - Cup White Corn Syrup¾(some recipes use Maple syrup)DIRECTIONS:Mix/stir all ingredients together. Use as a spread on bread slices or as a dip on apples or pretzels.Refrigerate, but use/serve room temp.**Tastes pretty good from a spoon too!HOMEMADE

98aunt lillian’sKosher Dill Pickles

99INGREDIENTS: 2 Tbsp.s kosher salt1 Tbsp. mixed pickling spices1 clove garlic (optional)1 quart fresh small pickling cucumbers1-2 heads of fresh green dill seed (per jar)Filtered water, (if possible)at room temperatureDIRECTIONS:Put the quart jar(s) in a large pot, cover and bring to a boil. (I use the dishwasher).Boil them for 10 minutes.Remove and empty them.Put the salt, spices and garlic in the bottom of a sterilized quart jar. The amounts listed above are for one jar.Pack- I say PACK!-with cucumbers and a rolled up head and stem of dill, as tightly as possible, without breaking the cucumbers.Leave a little headroom. Maybe an inch. (Carbon dioxide - a natural by-product of fermentiation - will build up, create pressure and can cause leaking).Fill up with water, leaving 1\" headroom at the top.Use sterilized lids and rings to close. (Boil both for 5 minutes).Gently flip jar once or twice to distribute seasonings.Cap lightly for 24 hours, then tighten and store for 4-6 weeks in a cool, dark place. Less for “new dills”. Judge by their color.Place on newspaper in case they leak while fermenting.Store in a cool dark spot- a basement is ideal.One of my favorite childhood memories is going to stay with my Aunt Lillian Gardner, (mom’s sister #2) who lived in Windsor, Ont. We’d go to the farmers market for the perfect pickle cuckes and fresh ingredients then ‘can’ them all afternoon. After they fermented for a couple weeks, she’d give jars to family and friends for their ‘Yontiff’ (holiday) meals. Everyone looked forward to Lillian’s pickles because they were killer delicious. Now Matt and I make them early in August each year.HOMEMADE

100Ceil’s“baker’s Delight”Fudge