Recipes By Lyna

Lemon Zucchini Bread with Buttermilk — Moist, Textured Loaf

A moist, textured lemon zucchini bread made with grated zucchini, fresh lemon zest and juice, and buttermilk for a tender, cake-like crumb.

Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1/2 teaspoon ground cinnamon
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar, packed
- 4 tablespoons (1/4 cup) unsalted butter, softened
- 1/4 cup neutral oil (canola or vegetable)
- 2 large eggs, room temperature
- 1 cup buttermilk
- 2 medium zucchini (about 2 cups grated), drained and lightly pressed
- Zest of 2 lemons (about 2 tablespoons)
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped walnuts or 3/4 cup blueberries (optional)
- 16

Instructions:
1. SECTION: Prepare the pan and zucchini
2. Preheat the oven to 350°F and grease a 9×5-inch loaf pan, then line with parchment leaving an overhang for easy removal.
3. Grate the zucchini and place it in a clean dish towel; fold and press to remove about 2–3 tablespoons of surface moisture, then set aside.
4. SECTION: Mix dry ingredients
5. Whisk together the flour, baking soda, baking powder, salt, and cinnamon in a large bowl until evenly combined.
6. SECTION: Mix wet ingredients
7. In a separate bowl, cream the softened butter with both sugars until fluffy, then beat in the eggs one at a time. Stir in the oil, buttermilk, lemon zest, lemon juice, and vanilla until combined.
8. SECTION: Combine batter
9. Fold the dry ingredients into the wet ingredients gently until mostly combined, then fold in the pressed grated zucchini and any optional add-ins; if batter is too stiff add up to 1 tablespoon buttermilk.
10. SECTION: Bake
11. Pour the batter into the prepared pan, smooth the top, and bake on the middle rack for 50–60 minutes, starting to check at 45 minutes. The loaf is done when a toothpick inserted in the center comes out with a few moist crumbs and the top springs back.
12. If the top browns too fast, tent loosely with foil and continue baking; let the loaf cool in the pan for 15 minutes, then lift out with the parchment and cool completely on a rack before slicing.
13. 12

Simple Peach Sorbet

A family-friendly peach sorbet with bright fresh fruit flavor and a smooth, scoopable texture made using a short maceration and simple syrup.

Ingredients:
- SECTION: Base
- 2 pounds ripe peaches, peeled, pitted, and sliced (about 4 large peaches)
- 1 cup granulated sugar, divided
- 1 cup water
- 2 tablespoons lemon juice, fresh
- 1/8 teaspoon fine salt
- 1 tablespoon light corn syrup (optional, for softer texture)
- SECTION: Sugar-free option (optional)
- 1 cup granular erythritol (use instead of the 1 cup granulated sugar)
- 9

Instructions:
1. SECTION: Prepare fruit
2. Peel, pit, and slice the peaches. Toss the slices with 2 tablespoons of the granulated sugar and 2 tablespoons lemon juice, then let macerate at room temperature for 15–20 minutes.
3. SECTION: Make syrup and purée
4. Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Heat over medium, stirring until sugar dissolves and the mixture is clear (about 3–4 minutes). Remove from heat and cool 5 minutes.
5. Add the warm syrup to the macerated peaches and blend until smooth, about 30–45 seconds. For an ultra-smooth sorbet, press the purée through a fine-mesh sieve into a bowl and discard solids.
6. If using the sugar-free option, dissolve 1 cup erythritol in 1 cup warm water instead of the granulated sugar syrup and proceed as above.
7. SECTION: Chill and churn
8. Chill the peach purée in the refrigerator until completely cold, about 45–60 minutes. Freeze in your ice cream maker according to the manufacturer’s instructions until it reaches soft-sorbet consistency, about 20–25 minutes.
9. SECTION: Freeze and store
10. Transfer the churned sorbet to a shallow, freezer-safe container, press a piece of parchment directly on the surface to prevent ice crystals, and freeze at least 2 hours to firm up. Let sit at room temperature 5–7 minutes before scooping.
11. 10

Watermelon Avocado Salad with Feta and Mint

A bright, family-friendly watermelon avocado salad tossed with a citrus-mint vinaigrette and crumbled feta for a refreshing side or picnic dish.

Ingredients:
- 6 cups seedless watermelon, cut into 1-inch cubes (about half of a medium melon)
- 2 extra-firm avocados, halved, pitted, and cut into 3/4-inch chunks
- 4 ounces feta cheese, crumbled (about 1 cup)
- 1/4 cup thinly sliced red onion (optional)
- 2 tablespoons fresh mint, finely chopped, plus extra torn leaves for garnish
- 2 tablespoons fresh lime juice (about 1 lime)
- 1 tablespoon fresh lemon juice (about 1/2 lemon)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon honey
- 1/4 teaspoon kosher salt, plus more to taste
- 1/8 teaspoon freshly ground black pepper
- SECTION: Optional additions
- 1 small jalapeño, thinly sliced (optional)
- 1 cup cooked quinoa (optional, for a heartier salad)
- 14

Instructions:
1. SECTION: Prepare the watermelon
2. Cut the watermelon into 1-inch cubes and spread in a single layer on a rimmed sheet pan or a plate lined with paper towels; let drain for 8–10 minutes to remove excess juice.
3. SECTION: Make the dressing
4. In a small bowl whisk together the lime juice, lemon juice, olive oil, honey, salt, and black pepper until combined; stir in the chopped mint and taste, adjusting acidity or sweetness as needed.
5. SECTION: Prepare the avocado and cheese
6. Just before assembling, peel and cut the avocados into 3/4-inch chunks and crumble the feta cheese if not pre-crumbled.
7. SECTION: Assemble the salad
8. Transfer the drained watermelon to a large serving bowl, add the avocado chunks and crumbled feta, sprinkle the sliced red onion if using, pour the dressing over the salad, and gently toss once or twice until evenly coated; garnish with torn mint leaves and serve immediately.
9. SECTION: Optional serving additions
10. If using cooked quinoa, fold it in gently with the watermelon before adding avocado; if adding jalapeño, stir it into the dressing or scatter thin slices over the finished salad.
11. 10

Soft and Moist Zucchini Cookies

Soft, lightly spiced zucchini cookies that stay tender thanks to a precise zucchini-to-flour ratio and a short rest, baked on a sheet for easy everyday results.

Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon fine salt
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup packed shredded zucchini (medium-coarse, lightly squeezed)
- 3/4 cup semisweet chocolate chips (optional, optional)
- SECTION: Optional component
- 1/4 cup chopped walnuts (optional)
- 16

Instructions:
1. SECTION: Prep and shred
2. Preheat the oven to 350°F and line rimmed baking sheets with parchment paper; shred one medium zucchini on the large holes of a box grater and pack into a measuring cup to equal 1 cup, then wrap and squeeze briefly to remove loose water.
3. SECTION: Mix batter
4. Whisk together flour, cornstarch, baking soda, baking powder, cinnamon, nutmeg, and salt in a bowl; in another bowl, combine granulated and brown sugar with melted butter, whisk in the egg and vanilla, then fold in the shredded zucchini and mix until distributed.
5. SECTION: Rest and shape
6. Let the dough rest for 10–15 minutes so the flour hydrates; after resting, scoop 2-tablespoon mounds onto prepared sheets about 2 inches apart and gently flatten the tops if desired.
7. SECTION: Bake
8. Bake at 350°F for 11–13 minutes until edges are set and lightly golden; cool on the sheet for 5 minutes before transferring to a cooling rack to finish cooling.
9. 8

Cheddar Bay Biscuit Bread (Sliceable Cheesy Garlic Loaf)

A sliceable loaf that captures classic cheddar bay biscuit flavor—tender, cheesy crumb and a garlic-butter crust—ready in under an hour.

Ingredients:
- 2 cups all-purpose flour, spooned and leveled
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 tablespoon granulated sugar
- 2 teaspoons dried parsley
- 6 tablespoons cold unsalted butter, cut into cubes
- 1 1/2 cups shredded sharp cheddar cheese, divided (about 6 ounces)
- 1 cup buttermilk
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1/2 teaspoon garlic powder (for butter)
- 1 teaspoon fresh parsley, finely chopped (for butter)
- Optional: 1/4 cup extra shredded cheddar for topping (optional)
- 14

Instructions:
1. SECTION: Prepare the pan and oven
2. Preheat the oven to 375°F and line a 9×5-inch loaf pan with parchment leaving a 1-inch overhang or grease and flour the pan.
3. SECTION: Mix dry ingredients
4. In a large bowl whisk together the flour, baking powder, kosher salt, garlic powder, sugar, and dried parsley until evenly combined.
5. SECTION: Cut in the butter and cheese
6. Cut the cold cubed butter into the dry mix with a pastry cutter or two knives until the mixture resembles coarse crumbs with some pea-sized bits; stir in 1 1/4 cups shredded cheddar and reserve 1/4 cup for the top.
7. SECTION: Combine wet ingredients and form batter
8. Whisk the buttermilk and egg together in a separate bowl, then pour into the dry mix and fold gently until a thick, spoonable batter forms; add up to 1 tablespoon more buttermilk only if the batter seems too dry.
9. SECTION: Assemble and bake
10. Spoon the batter into the prepared loaf pan, smooth the top slightly, and sprinkle the reserved cheddar; bake at 375°F for 28–34 minutes or until golden and an instant-read thermometer registers 200–205°F in the center, tenting with foil if the top browns too quickly.
11. SECTION: Finish and rest
12. While baking, melt 3 tablespoons butter and stir in 1/2 teaspoon garlic powder and 1 teaspoon chopped parsley; when the loaf is out of the oven brush generously with the garlic-butter, tent loosely with foil, and let rest in the pan for 10 minutes before removing to a rack to cool another 10 minutes prior to slicing.
13. 12

Soft Zucchini Cookies — Easy Bakery-Style Chewy Cookies

Tender, chewy cookies that use grated zucchini for moisture and a bakery-style texture—soft centers, lightly crisp edges, and chocolate chips for a familiar sweet finish.

Ingredients:
- 1 medium zucchini (about 6–7 ounces), grated and drained, yielding about 1/3–1/2 cup
- 10 tablespoons unsalted butter, softened (1 stick + 2 tablespoons)
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup semisweet chocolate chips
- SECTION: Optional additions
- 1/2 cup chopped toasted walnuts or pecans (optional)
- 14

Instructions:
1. SECTION: Prepare the zucchini
2. Wash and trim the zucchini, grate on the large holes, then place the grated zucchini in a clean kitchen towel or fine-mesh sieve and press or squeeze to remove excess liquid until it measures about 1/3–1/2 cup.
3. SECTION: Make the dough
4. Preheat oven to 350°F and line baking sheets with parchment paper. In a bowl, cream the softened butter with the brown sugar and granulated sugar until light, about 2–3 minutes. Beat in the egg and vanilla until combined.
5. Whisk together the flour, cornstarch, baking powder, baking soda, and salt in a separate bowl. Gradually add the dry ingredients to the butter mixture and mix until just combined. Fold in the drained zucchini and chocolate chips; do not overmix.
6. SECTION: Chill and bake
7. Cover the bowl and chill the dough for 20–30 minutes to firm up the butter. Portion dough with a 1.5-tablespoon scoop or rounded tablespoon onto prepared sheets, spacing 2 inches apart, and press a few extra chocolate chips on top if desired.
8. Bake at 350°F for 10–12 minutes, rotating pans halfway through; edges should be set and lightly golden while centers remain slightly soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
9. 8

Old-Fashioned Bread and Butter Pickles

Classic sweet-and-sour bread and butter pickles with a crisp texture, made by salting cucumber slices, simmering a spiced syrup, and resting overnight—perfect for sandwiches and relish trays.

Ingredients:
- 4 pounds Kirby or Persian cucumbers, trimmed and sliced 1/8–1/4 inch thick
- 3 tablespoons kosher salt
- 1 large yellow onion, thinly sliced
- SECTION: Pickling syrup
- 2 cups distilled white vinegar (5% acidity)
- 1/2 cup water
- 1 1/4 cups granulated sugar
- 1 tablespoon mustard seed
- 1 teaspoon celery seed
- 1/2 teaspoon whole allspice
- 1 bay leaf
- OPTIONAL: 6 sprigs fresh dill or 2 teaspoons dill seed (optional)
- OPTIONAL: 1/2 teaspoon red pepper flakes (optional for heat)
- 13

Instructions:
1. SECTION: Prepare the cucumbers
2. Trim cucumber ends and slice uniformly 1/8–1/4 inch thick using a knife or mandoline; place slices in a large bowl and toss with 3 tablespoons kosher salt, then let rest 30 minutes to draw out moisture.
3. Drain, rinse the salted cucumbers thoroughly under cold water, then squeeze or pat dry in a clean towel and set aside.
4. SECTION: Make the syrup
5. In a 2-quart saucepan, warm the mustard seed, celery seed, and allspice over medium heat for about 30–60 seconds to toast and release aroma; add vinegar, water, and sugar, then add the bay leaf and bring to a simmer, stirring until sugar dissolves (about 4–6 minutes).
6. SECTION: Pack jars and finish
7. Pack drained cucumber slices and a few slices of onion into hot or room-temperature pint jars, tuck in a sprig of dill or 1/4 teaspoon dill seed per jar if using, and pour the hot syrup over the cucumbers leaving 1/2-inch headspace; tap jars to release air bubbles and wipe rims clean.
8. Apply lids and bands and let jars cool 30 minutes before refrigerating for refrigerator pickles, or process in a boiling water bath for 10 minutes (adjust for altitude) for shelf-stable storage; allow jars to rest at least 12–24 hours before opening.
9. 8

Soft Cinnamon Sugar Zucchini Cookies

Soft, tender cinnamon sugar zucchini cookies with a crisp spiced coating—moist interior from grated zucchini and a reliable lower-temperature bake.

Ingredients:
- 1 medium zucchini, grated (about 1 to 1 1/4 cups), lightly drained
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 2 teaspoons ground cinnamon, plus 1 tablespoon for coating
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar, plus 1/4 cup for coating
- 1 large egg
- 1 teaspoon vanilla extract
- SECTION: Optional additions
- 1/2 cup chopped walnuts or 1/2 cup quick oats (optional)
- 15

Instructions:
1. SECTION: Prepare and preheat
2. Preheat oven to 325°F and line a rimmed baking sheet with parchment; grate the zucchini and place in a fine-mesh sieve to drain over a bowl for 5 minutes, then measure out 1 to 1 1/4 cups.
3. SECTION: Mix dry ingredients
4. Whisk together flour, cornstarch, 2 teaspoons cinnamon, nutmeg, baking powder, baking soda, and salt in a medium bowl.
5. SECTION: Mix wet ingredients
6. In a large bowl, mix melted butter with light brown sugar and 1/4 cup granulated sugar until smooth; add the egg and vanilla and stir to combine, then fold in the drained grated zucchini.
7. SECTION: Combine and rest
8. Fold the dry ingredients into the wet just until combined; cover and chill the dough in the refrigerator for 10–15 minutes to reduce spreading.
9. SECTION: Portion and coat
10. Mix 1/4 cup granulated sugar with 1 tablespoon cinnamon in a small bowl; portion dough with a 2-tablespoon scoop, roll into balls, and roll each in the cinnamon-sugar coating. Place 2 inches apart on the prepared baking sheet.
11. SECTION: Bake and finish
12. Bake at 325°F for 12–15 minutes until edges are set and lightly golden and centers look slightly soft; cool on the pan for 5 minutes, then transfer to a wire rack to finish setting.
13. SECTION: Optional skillet method
14. For a no-oven shortcut, cook flattened scoops in a 10-inch cast-iron skillet over low heat for 6–8 minutes per side with a lid, watching closely for browning.
15. 14

Refrigerator Kosher Dill Pickles (Claussen-Style Crisp)

Crunchy refrigerator kosher dill pickles made with a short hot brine and cooled quickly for store-case texture—no canning required.

Ingredients:
- 3 pounds pickling cucumbers (Kirby or small pickling cucumbers), washed and cut into spears
- SECTION: Brine
- 3 cups white vinegar (5% acidity)
- 3 cups water
- 1/2 cup pickling salt (divided measurement totals 8 tablespoons)
- 1 tablespoon granulated sugar (optional)
- SECTION: Aromatics and jars
- 12 sprigs fresh dill (about 1 large bunch), divided
- 12 garlic cloves, lightly smashed and divided
- 2 tablespoons pickling spice, divided between jars (or 2 tsp coriander + 1 tsp mustard seeds + 1 tsp peppercorns)
- 1/2 teaspoon crushed red pepper (optional)
- Ice (several handfuls) to cool brine
- 12

Instructions:
1. SECTION: Prepare the cucumbers
2. Trim the blossom end from each cucumber by about 1/8 inch, then cut into 3–4 inch spears (or 1/8–1/4 inch chips). Place cut cucumbers in a large bowl of ice water and chill for 30 minutes.
3. SECTION: Make the brine
4. In a saucepan combine vinegar, water, pickling salt, and optional sugar; warm to a gentle simmer, stirring until the salt dissolves, then simmer 1 minute to bloom spices. Remove from heat and let cool to room temperature.
5. Add several handfuls of ice to the cooled brine to lower temperature quickly before use.
6. SECTION: Pack jars
7. Place 3 dill sprigs, 3 smashed garlic cloves, and 1/2 tablespoon pickling spice into each clean jar. Pack cucumber spears vertically without crushing and leave 1/2 inch headspace.
8. Pour the cooled, iced brine over the cucumbers, tapping jars to release air bubbles and top up with brine if needed. Seal lids tightly.
9. SECTION: Chill and store
10. Refrigerate jars and wait at least 48 hours before eating for best crunch; store refrigerated for up to 6 weeks.
11. 10

Homemade Peach Tea

A clear, fruity peach tea made by simmering peaches into a light syrup and combining it with separately brewed tea for a refreshing pitcher that chills well.

Ingredients:
- 8 cups water, divided
- 4 black tea bags (or 4 teaspoons loose black tea)
- 3 large ripe peaches, pitted and sliced (about 2 cups) or 16 ounces frozen peach slices
- 1/2 cup granulated sugar
- 1/2 cup water (for peach syrup)
- 2 tablespoons fresh lemon juice (optional)
- Ice and peach slices for serving (optional)
- 7

Instructions:
1. SECTION: Make the peach syrup
2. Combine the sliced peaches, 1/2 cup sugar, and 1/2 cup water in a medium saucepan and bring to a gentle simmer over medium heat; simmer for 8 to 10 minutes, smashing a few slices lightly to release juice but avoiding pureeing.
3. SECTION: Brew the tea
4. Bring 7 cups of water to near boil (about 200°F), remove from heat, add tea bags or leaves, and steep for 4 to 5 minutes for black tea (2 to 3 minutes for green); remove tea bags or strain leaves and let the brewed tea cool slightly.
5. SECTION: Combine and chill
6. Strain the peach mixture through a fine-mesh sieve into a bowl, pressing gently on solids to extract syrup; discard solids and stir the strained peach syrup into the warm brewed tea, taste and add 1 to 2 tablespoons fresh lemon juice if desired, then let cool 30 minutes at room temperature before covering and refrigerating until thoroughly chilled (about 1 hour).
7. SECTION: Serve
8. Serve over ice with optional fresh peach slices or lemon wheels; for a sparkling option, top each glass with chilled club soda just before serving.
9. 8

Fresh Peach Scones

Soft, tender peach scones made with diced fresh peaches, cold butter, and a touch of cream cheese for a reliably flaky breakfast or snack.

Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 6 tablespoons cold unsalted butter, grated or cut into small cubes
- 2 ounces cold cream cheese, cut into small cubes
- 1 large peach (about 1 cup diced), tossed with 1 teaspoon sugar and drained
- 2/3 cup heavy cream, plus 1–2 tablespoons for brushing
- 1 large cold egg
- 1 teaspoon vanilla extract
- SECTION: Glaze (optional)
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- 15

Instructions:
1. SECTION: Prepare the peaches
2. Wash, peel if desired, and dice the peach to yield about 1 cup; toss with 1 teaspoon granulated sugar and let sit 10 minutes, then drain in a fine-mesh sieve over a bowl for 5–10 minutes.
3. SECTION: Make the dough
4. Preheat oven to 400°F and line a rimmed baking sheet with parchment. In a large bowl whisk together flour, 1/4 cup sugar, baking powder, baking soda, and salt.
5. Grate or cut cold butter and add to the dry ingredients, working it in with a fork or pastry cutter until pieces are the size of peas; add cream cheese cubes and toss briefly to keep cold.
6. Whisk heavy cream, egg, and vanilla in a small bowl; pour into dry ingredients and stir gently until the dough just comes together, then fold in drained peaches with one or two quick motions.
7. SECTION: Shape and chill
8. Turn dough onto a lightly floured surface, pat into an 8-inch round about 1-inch thick, and cut into 8 wedges. Transfer wedges to the prepared sheet and chill for 15 minutes.
9. SECTION: Bake
10. Brush tops with 1–2 tablespoons heavy cream and sprinkle coarse sugar if desired. Bake at 400°F for 16–20 minutes until golden and a toothpick comes out clean. Cool 5 minutes on the sheet then move to a wire rack.
11. SECTION: Glaze (optional)
12. Whisk powdered sugar, 2 tablespoons heavy cream, and vanilla to a drizzling consistency and spoon over warm scones after 10 minutes. Let glaze set before stacking.
13. 12

Brown Sugar Rhubarb Cookies

Soft, slightly chewy brown sugar cookies studded with tender rhubarb—balanced sweetness and tartness with a quick chill for reliable baking.

Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 10 tablespoons unsalted butter, room temperature
- 1 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1 cup rhubarb, thinly sliced (about 2 stalks), macerated and patted dry
- 1/2 cup chopped toasted pecans (optional)
- Zest of 1 lemon (optional)
- SECTION: Optional additions
- 3/4 cup white chocolate chips (optional)
- 14

Instructions:
1. SECTION: Prepare the rhubarb
2. Trim and thinly slice rhubarb into 1/8–1/4-inch pieces, toss with 1 teaspoon granulated sugar and let sit 10 minutes, then drain in a fine-mesh sieve and pat dry with paper towels.
3. SECTION: Dry ingredients
4. Whisk together flour, cornstarch, baking soda, and salt in a medium bowl.
5. SECTION: Wet ingredients
6. Cream butter with brown sugar and granulated sugar until smooth, about 2 minutes; beat in egg and vanilla until combined.
7. SECTION: Combine
8. Mix dry ingredients into the butter mixture on low speed just until combined, then fold in drained rhubarb and nuts or chips if using.
9. Chill the dough in the refrigerator 15 minutes to firm slightly.
10. SECTION: Bake
11. Preheat oven to 350°F and line baking sheet with parchment. Scoop 2-tablespoon balls of dough 2 inches apart, bake 10–12 minutes until edges are set and lightly golden, rotate sheet halfway through baking.
12. Let cookies cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.
13. 12

Mamaw’s Refrigerator Bread and Butter Pickles

Crisp refrigerator-style bread and butter pickles with a simple sweet-vinegar brine and a salting step that keeps slices crunchy; ready to enjoy in 24–48 hours.

Ingredients:
- 3 pounds pickling cucumbers, trimmed and sliced 1/8–1/4 inch thick
- 2 tablespoons kosher salt, divided
- 1 large sweet onion, thinly sliced
- 2 cups white vinegar (5% acidity)
- 1 cup water
- 2 cups granulated sugar
- 1 tablespoon yellow mustard seeds
- 1 teaspoon celery seeds
- 1 teaspoon ground turmeric
- 1 teaspoon red pepper flakes (optional)
- SECTION: Optional additions
- 1–2 fresh dill sprigs per jar (optional)
- 1 tablespoon light brown sugar (optional replacement for up to 1/2 cup granulated sugar)
- 13

Instructions:
1. SECTION: Prepare the cucumbers
2. Wash cucumbers, trim ends, and slice into 1/8–1/4-inch rounds using a mandoline or sharp knife; place slices in a colander set over a bowl and sprinkle with 1 tablespoon kosher salt, tossing to coat evenly.
3. Let cucumbers drain for 45–60 minutes while liquid collects in the bowl; this firms the cucumbers and prevents sogginess.
4. SECTION: Make the brine
5. Combine vinegar, water, granulated sugar, remaining 1 tablespoon kosher salt, mustard seeds, celery seeds, turmeric, thinly sliced onion, and red pepper flakes in a medium saucepan; heat over medium until sugar dissolves and the mixture is steaming (about 4–6 minutes), then remove from heat and let cool 10 minutes.
6. SECTION: Pack and finish
7. Rinse the salted cucumbers briefly under cold running water and pat dry with a clean towel; pack the cucumber slices and onion into clean quart jars, leaving 1/2 inch headspace and adding a little extra mustard or celery seed to each jar if desired.
8. Pour the warm (not boiling) brine over the packed cucumbers, pressing down gently to remove air pockets; seal jars with lids and let cool to room temperature, then refrigerate.
9. Chill for at least 24 hours before tasting; best flavor after 48–72 hours. Store in the refrigerator up to 4–6 weeks.
10. 9

Classic Bread and Butter Pickles (Canning or Quick Fridge Method)

Crisp, sweet-tart bread and butter pickles with a clear 1:1 sugar-to-vinegar brine that works for both hot-water bath canning and quick refrigerator jars.

Ingredients:
- 6 pounds pickling cucumbers, trimmed and sliced 1/8–1/4 inch thick
- 2 medium yellow onions, thinly sliced
- 2 cups granulated sugar
- 2 cups distilled white vinegar (5% acidity) or mild white vinegar (5% acidity)
- 1 tablespoon kosher salt
- 1 tablespoon mustard seeds
- 1 tablespoon pickling spice (in a spice bag) or 1 tablespoon homemade mix
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 cup water
- SECTION: For canning
- 8 half-pint mason jars with lids and bands, sterilized
- 11

Instructions:
1. SECTION: Prepare vegetables
2. Wash cucumbers and onions and trim cucumber blossom ends. Slice cucumbers 1/8–1/4 inch thick and slice onions thinly. Keep vegetables chilled until ready to use.
3. SECTION: Make brine
4. In a large pot combine sugar, vinegar, kosher salt, mustard seeds, pickling spice, crushed red pepper (if using), and 1/2 cup water. Bring to a boil, stirring until sugar and salt dissolve, then reduce to a simmer.
5. SECTION: Quick blanch and pack
6. Working in batches, add cucumber slices to simmering brine for 60 seconds, then remove with a slotted spoon and drain briefly. Tightly pack cucumbers and onions into sterilized jars, leaving 1/2 inch headspace.
7. Pour the hot brine over packed jars, maintaining 1/2 inch headspace. Remove air bubbles, wipe rims clean, apply lids and screw bands finger-tight.
8. SECTION: Process or chill
9. For shelf-stable jars: place jars in a water-bath canner, cover with water by 1–2 inches, bring to a rolling boil, and process half-pint jars for 10 minutes. Remove and cool undisturbed. For refrigerator pickles: let jars cool to room temperature, then refrigerate; wait at least 3 days before eating.
10. SECTION: Finishing
11. After jars cool, check lids for seals (center should be concave). Label with date. Store canned jars in a cool dark place up to 12 months and opened or fridge jars for 6–8 weeks.
12. 11

Old-Fashioned Southern Peach Cobbler

A dependable Southern peach cobbler with macerated spiced peaches and a buttery drop-biscuit topping that browns while staying tender.

Ingredients:
- SECTION: Filling
- 3 pounds ripe peaches, peeled if desired and sliced into 1/2-inch wedges
- 1/2 cup granulated sugar
- 2 tablespoons packed brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 2 tablespoons cornstarch
- SECTION: Topping
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
- 10 tablespoons cold unsalted butter, cut into pieces
- 3/4 cup whole milk
- 1 large egg
- 1 tablespoon melted butter (for brushing)
- Optional: 1 teaspoon coarse sugar for sprinkling
- 18

Instructions:
1. SECTION: Prepare the filling
2. Place sliced peaches in a large bowl and toss with 1/2 cup granulated sugar, 2 tablespoons brown sugar, 1 tablespoon lemon juice, 1 teaspoon cinnamon, 1/8 teaspoon nutmeg, and 2 tablespoons cornstarch. Let macerate for 15–20 minutes until juices appear.
3. Preheat the oven to 375°F and grease a 9x13-inch baking dish with 1 tablespoon butter.
4. SECTION: Assemble filling
5. Transfer the macerated peaches and any released juices into the prepared baking dish, spreading into an even layer.
6. SECTION: Make the topping
7. In a medium bowl whisk together 2 cups flour, 1/3 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt. Cut in 10 tablespoons cold butter until the mixture resembles coarse crumbs with some pea-size pieces.
8. Stir in 3/4 cup milk and 1 large egg until just combined into a soft dough; adjust with a tablespoon more flour or milk if needed.
9. SECTION: Top and bake
10. Drop spoonfuls of the dough over the peaches so the surface is mostly covered but some fruit shows through. Brush the topping with 1 tablespoon melted butter and sprinkle with coarse sugar if using.
11. Place the baking dish on a rimmed sheet and bake at 375°F for 35–45 minutes until the topping is golden and the filling bubbles at the edges; tent with foil if browning too quickly.
12. SECTION: Rest and serve
13. Remove from oven and let rest 15–20 minutes before serving to allow the filling to set slightly. Serve warm with ice cream or whipped cream.
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