Mary Beth's Pickle Recipe

Last week one of the artists in my studio, Mary Beth, brought in a jar of her signature pickle relish. Her pickles have the perfect balance of sweet and tangy flavors. They are so delicious, the studio ate the entire jar in one sitting! Lucky for you, Mary Beth is allowing me to share her recipe... Please try this at home; your family will love it!

Mary Beth’s Day Pickles

Ingredients:1 cup of vinegar
2 cups of sugar
1 Tablespoon of salt
1 teaspoon of celery seed
6 cups of cucumbers sliced
1 cup of green peppers sliced
1 cup of onions sliced

Directions:
Mix the first 4 ingredients and pour over the last 3 ingredients. Stir well, then let sit for 1 hour. Pack in jars and keep in the refrigerator.

Fresh Tomato Pie

One of my designers at the studio, Audrey, made a tomato pie for everyone to have for lunch today. It was wonderful as she used homegrown tomatoes, onions, and basil from her father's garden. It was so delicious I wanted to share the recipe with you all.

Fresh Tomato Pie
Ingredients:
1 pie crust
5 large tomatoes, peeled, seeded and sliced
1/2 medium onion, chopped
4 fresh basil leaves, chopped
1 cup mayonnaise
1 cup sharp cheddar cheese, shredded
salt and pepper to taste
parmesan cheese to sprinkle on top

Directions:
First, brown the pie crust according to directions on the package. Preheat oven to 350 degrees. Then, mix tomatoes, onion, basil, salt, and pepper together and place in pie crust. Mix mayonnaise and cheddar cheese together and spread over the top of the pie. Then sprinkle parmesan on top. Bake pie at 350 for 30 to 40 minutes.

Enjoy!

For more recipes from the Winget Studio, please visit our new recipe page on our website!

Sunflower Pumpkin Muffins

One of my graphic designers, Audrey, brought in a batch of pumpkin muffins to share with the studio this morning. They were delicious and put me in the mood for all of the wonderful pumpkin treats that are traditionally shared this month as we approach Thanksgiving. Pumpkin pie, pumpkin cheesecake, pumpkin rolls… I could go on and on!Here is the recipe for the muffins to try for yourself:

Ingredients:
1 c. all-purpose flour
1 c. whole wheat flour
2 tbsp. sugar1/2 tsp. salt
2 1/2 tsp. baking powder
1/2 tsp. cinnamon1 egg, beaten
1 c. skim milk
2 tbsp. oil
1/2 can pumpkin (not pie filling)
1/2 c. sunflower seeds
1/2 tsp. nutmeg

Directions:
Preheat the oven to 400 degrees. Sift together the dry ingredients in one bowl. In another bowl combine the egg, milk, oil and pumpkin. Pour into flour mixture slowly and stir until moistened. Then stir in the sunflower seeds, careful not to overmix. Spray muffin tin and bake for 20 minutes or until golden brown. This recipe makes 12.

Enjoy and I invite you to please share your own pumpkin recipes with us!
Susan