What do you do with all that pickle relish? Make biscuits, of course!

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The summer bash you planned for weeks is over. The trash is picked up and the lawn chairs returned to their rightful places. You sent the leftover salads and desserts home with the people who brought them. But wait, there's still leftover buns and condiments — lots of condiments, because you bought extra so as not to run out. And now there's no room in your refrigerator for real food ...

We've been there, we've done it, too. So, the Eagle features department went in search of recipes that used mustard, ketchup, mayonnaise, pickle relish, barbecue sauce and leftover buns. Don't worry, we won't subject you to the ketchup cake with mustard frosting we found ...

We found recipes for barbecue sauce cocktails, cupcakes and cookies. Ditto with the ketchup. Leftover pickle relish? You can add it to tuna or ham salad. A quick search on the internet produced only one recipe — pickle biscuits. Mayonnaise, on the other hand, is very ubiquitous and kind of like butter — it's a staple in many, many recipes. Leftover hamburger buns can be turned into mini pineapple upside down cakes.

Calendar editor Meggie Baker and yours truly, the associate features editor, each chose a recipe to try. Here are the recipes and our comments.


(Courtesy www.myrecipes.com)

First, don't wait until the region is in a heat wave to make these. The 475-degree oven was a real killer in a kitchen already at 80 degrees at 6 a.m. There are a few changes I would make to the recipe. At 475 degrees, the cooking time was excessive. My biscuits were done after about 8 to 9 minutes. I would either reduce the time or the oven temp; my go-to biscuit recipe calls for 425 degrees with a baking time of 15 minutes. I would also add more of the drained relish. You can taste it in the original recipe, I'd just like to taste it more. If I make these again, with the object of using them for sandwiches, I would definitely make them bigger. — Margaret Button


1/2 cup butter (1 stick), frozen

2 1/2 cups self-rising flour

4 tablespoons drained dill pickle relish (We suggest upping it to six tablespoons if you like relish)

1 cup chilled buttermilk

Parchment paper

2 tablespoons butter, melted


Preheat oven to 475 degrees. Grate frozen butter using large holes of a box grater. Toss together grated butter and flour in a medium bowl. Chill 10 minutes.

Make a well in center of mixture. Stir dill pickle relish into buttermilk; add buttermilk to flour mixture, and stir 15 times. Dough will be sticky.

Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Fold dough in half so short ends meet. Repeat rolling and folding process four more times.

Roll dough to 1/2-inch thickness. Cut with a 2 1/2-inch floured round cutter, reshaping scraps and flouring as needed.

Place dough rounds on a parchment paper-lined jelly-roll pan. Bake at 475 degrees for 15 minutes or until lightly browned. Brush with melted butter. Or, make the perfect ham and cheese sandwich on these with a squirt of mustard.


(Courtesy thesouthernladycooks.com)

A little goes a long way with this chocolate mayonnaise cake with the chocolate glaze. It's dense, moist, crumbly, chocolaty and a great way to use up some extra mayonnaise, (but now I need to look for ways to use up the extra buttermilk!)

This cake is meant to be a snacking cake, one you can eat with your hands that will hold together well, and it does — but I don't recommend foregoing plates indoors. It is also not the cake from the back of the jar — if you are looking for a more traditional, spongy cake, look for a recipe that uses both eggs and mayo. With the chocolate chips baked inside, this cake is more reminiscent of a dessert bread, heavy, not overly sweet, it could honestly do without the glaze. Margaret Button wanted to try it warm with ice cream; Executive Editor Kevin Moran thought it could be baked in loaf form and eaten warm with a butter spread. I recommend having cold milk on hand. — Meggie Baker

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2 cups all-purpose flour

3/4 cup white granulated sugar

1/4 cup 100-percent cocoa

1 1/2 teaspoons baking soda

1/4 teaspoon salt

1 cup buttermilk

1 cup mayonnaise (can use Miracle Whip, too)

1 teaspoon vanilla extract

1/2 cup chocolate chips


Whisk together the flour, sugar, cocoa, baking soda and salt in a large mixing bowl until well mixed. Add the buttermilk, mayonnaise, vanilla extract and chocolate chips. Stir well to blend with a spoon. Spray a 9 x 9 baking dish with cooking spray and bake in a preheated 350 degree oven for 40 to 45 minutes until center tests done as ovens vary. Remove from oven and let cool.



4 tablespoons butter

1/4 cup milk

1/2 cup white granulated sugar

1/2 cup chocolate chips

1/4 cup 100-percent cocoa

1 teaspoon vanilla extract

1 cup nut pieces (walnuts or pecans)


Combine butter, milk, sugar, chocolate chips and cocoa in a sauce pan on top of the stove. Bring to a boil and boil one minute stirring often to keep from burning. If you think it is burning turn down the heat and slide to the edge of the burner. Remove and spread on top of cooled cake. Sprinkle nuts on top or you can stir nuts into the frosting before putting on the cake. Makes about 8 to 9 servings.


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