writing about whatever strikes my fancy
1 small jar dill pickles
1 teaspoon mustard seed
1 teaspoon celery seed
1/3 cup vinegar
1 cup sugar
Drain dill pickles and cut into desired pieces. (Discard juice, but save jar). Place pickles in a pan. Mix mustard and celery seed, vinegar and sugar and pour over pickles. Stir occasionally until sugar dissolves.
Put pickles back in jar and pour the liquid over them. (Do not heat). Let stand 3 days; then enjoy!
1/2 cup soft butter
2 cups sugar
3 eggs
1 1/2 cups mashed, ripe bananas
1 teas vanilla
2 cups flour
1 teas baking soda
Pinch of salt
Cream butter & sugar. Beat in eggs, vanilla and bananas. Combine dry ingredients; add to wet. Bake at 350* for 25 minutes in a 15 x 10 jelly-roll pan.
FROSTING
1/2 cup soft butter
1 pkg (8 oz) soft cream cheese
4 cups powdered sugar
2 teas vanilla
