Essential White Cake

makes two 9" round cakes

3 C cake flour
1 Tbs baking powder
1/3 tsp salt
1 C unsalted butter, at room temperature and cut into tablespoon-sized pieces
1 C sugar
1 tsp vanilla
4 large eggs, at room temperature (put cold eggs in warm water for 10 min)
1 C whole milk

Spray two 9" round pans with cooking spray. Preheat the oven to 350 F

Sift flour, baking powder and salt. Set aside.

Beat the butter in a large mixer until sofe and creamy, about 2 min. Add sugar and beat for 3 min more.Scrape down the sides of the bowl and add vanilla. Beat in the eggs, one at a tim, scraping down the sides of the bowl as needed.

Add the flour mixture, a little at a time and alternating with splashes of milk, beginning and ending with the flour mixture, aim for about a quarter of the flour mixture and about a third of the milk in each addition. Beat on medium speed until smooth.

Divide batter evenly between the pans and smooth the top off with a spatula.

Bake for 25 min. Cool in pans for 9 min before unmolding onto a cooling rack to finish cooling.

Linda's Dill Pickles

several small cucumbers
bunch fresh dill
head of garlic, peeled
black peppercorns (optional)
dried chilis (optional)

6 cups water
2 cups white vinegar
1/2 cup pickling salt

quart mason jars with lids, sterilized

Thoroughly clean cucumbers, cutting off ends and any bruises.

Combine water, vinegar and salt. Bring to a boil.

In each hot jar, place a clove of garlic, a handful of dill, peppercorns and chili (if using). Pack each tightly with cucumbers and then ladle the vinegar mixture into the jars leaving 1/2" headspace. Put lids and rings on, gently tightening.

Place filled jars into a (boiling) waterbath canner and return to a boil. Keep jars submerged in boiling water for 5 minutes before carefully lifting them out and setting them on the counter to cool for 24 hours. Allow the cucumbers to brine for at least 2 months before opening.

Double or triple the brine as needed to accommodate the number of cucumbers you have.