Let me start from the beginning.
You know I have no secrets, but this is one I may not have told you about.
I hope you won’t think less of me when you read what I am about to tell you.
Yes, my dear readers, I have a confession to make and it ain’t purty!
Grab a cup of coffee or a cuppa or a good ole’ glass of sweet tea…
……this of course is depending where you park your boots or flip flops!
Ok, this is a story about dill pickles!
Most people will say …”so what is the problem”?
Dill pickles are wonderful and can be eaten by themselves out of a good ole’ fashioned dill pickle barrel!
If you visit one of our favorite waterside restaurants, “Snook Inn”, on Marco Island you will see such a 50 gal barrel of ice and huge dill pickles at the salad bar.
This restaurant is a wonderful place to watch the dolphins play up and down the waterway with all sizes of boats while you chomp on a crunchy dill pickle!
Nope! That ‘Ain’t’ it.
Or you might say, you love dill pickles on hamburgers!
Yep! So do I.
Or you love dill pickles in your potato salad! Although, full disclosure, I prefer sweet pickles in my potato salad.
Nope, none of those are a problem with me.
I might just as well say it out loud.
like love dill pickles with a pancakes and eggs breakfast!
Yikes! (you say)
It started with our Saturday breakfasts.
I am one of three girls and we all copied our father and grandmother in assembling our breakfast plate.
First we put one pancake on our plate followed by our eggs of choice. (we all preferred fried eggs)
Then we topped our eggs with the meat of the day, which could be ham, sausage or bacon.
(A few times we used corn beef hash.)
After the meat of choice, we would add a slice of raw onion!
Stay with me here….
It’s gonna be all right.
Then we would add several dill pickle slices and top the stack with the other pancake.
Then with a fork and knife, we would start cutting the pancake stack into bite size pieces.
This way you could get a sliver of pickle, onion, meat, egg and pancake in one mouthful!!!
As I got older and married…I started modifying this breakfast treat.
I left off the final pancake.
I did a sorta open faced pancake!
Much healthier that way.
However, that also left me with one pancake for a dessert of sorts.
Remember, I came from a family where nothing ever goes to waste.
So the single pancake would get a slab of butter and a good amount of maple syrup.
As I said.
To this day, my sisters and I almost always eat our pancakes like this.
And in case you are going to ask if we put maple syrup over the pancakes and eggs and onion and dill pickle…
The answer is a resounding “OF COURSE NOT!!!!”
That would be gross.
Of course if you are eating in a restaurant, most of them have the dill pickle spears instead of slices.
And that works too.
I can’t tell you how many times we would be out for breakfast and I would order my dill pickle and onion on the side and I would get funny looks from the servers.
Years ago, before the politically correct days…they would ask if I were pregnant.
So I tell you all that to tell you this.
Last month, the Captain and I hosted our church’s “Over 50 group” potluck.
And imagine my surprise when a dear friend of mine sat her beautiful lemon pound cake on the counter….
…..along with a few jars of kosher dill pickle spears.
Some people like to bring condiments…even though the menu was spaghetti…so it wasn’t until Trudy announced that if you took a slice of lemon pound cake, you must take a dill pickle spear too.
Remembering that our dear friends of Pastor Arlin and Trudy were originally from North Carolina…I didn’t find it all that unusual.
According to Trudy “this recipe came from King, North Carolina, where any special event refreshments were grape leaf pickles (you can substitute kosher dills) and pound cake”.
ok, nuff said…
Try dill pickles and onion on your pancakes or….
….try lemon pound cake with a spear of dill pickle.
Let me know how you like it.
Do you have any
weird odd different food likes?
Thanks Trudy for sharing your delicious lemon pound cake recipe!
And for yet another way for me to add my favorite dill pickles to foods!
- 3 cups of flour
- 1/2 tsp. baking powder
- 1/2 tsp salt
- 1 pkg. Dream Whip
- 3 cups sugar
- 1/2 cup Crisco
- 1/2 pound butter
- 6 eggs, mixed in one at a time
- 1 cup milk
- 1 tsp. lemon flavoring or extract
- Put batter into a greased and floured bundt cake pan.
- Bake at 325 degrees for 1 hour and 15 minutes
- When done, turn upside down on a cake plate and let cool in the pan.
- When the cake drops out of pan onto plate, ice with the following icing.
- Mix with mixer until smooth;
- 1 box powdered sugar
- 1 8 oz pkg. of cream cheese, softened to room temperature
- 1 stick butter at room temperature
- 1 tsp. lemon flavoring or extract
- Be sure to have kosher dill pickles on hand to serve with the cake slices.