Chewy Peanut Butter Cookies Recipe (ATK)

 Dry ingredients:

2 cups all purpose flour (250 g)

1 tsp baking soda

1 tsp salt

1/2 cup roasted peanuts (chopped) (60 grams)

(Optional)3/4 cup dark chocolate chips/chunks for the bar cookie version)

 

Wet ingredients:

1.5 cups brown sugar (275 g)

1 cup creamy peanut butter (250 g) (I used Jif)

2 Tbs honey (45 g)

1 tsp vanilla extract

4 Tbs melted butter (53 g)

2 eggs

 

Whisk together dry ingredients.

Whisk together wet ingredients.

Add dry to wet ingredients.

Fold until just combined.

Scoop and roll into ball. (24 cookies, about 45 grams each)

NB: For wedding, consider Rolling in granulated sugar for the classic sparkling, cracked blossom surface.

Flatten to 2 inch diameter.

NB: For wedding size cookies and Hershey Kiss Blossom cookies:

Make much smaller: 25 grams yeilds about 3.5 dozen cookies.

Flatten a bit  with the bottom of a measuring cup to facilitate cooking. (Leaving in a ball undercooked the center.)

Bake 8 - 10 minutes. 8:30 seemed perfect in our oven.

Immediately after baking, add the Hershey Kisses (dark if you have them!)

 

Bake at 350°F for 10-12 minutes (rotate halfway)

For bar cookies:

Strongly consider adding:

3/4 cup dark chocolate chips/chunks

Then:

Line 13 x 9 pan with Parchment paper. (cut corners at 45 degree angles, then slip into place.)

Press into pan with wet fingers.

Bake 18 - 22 minutes. (Rotate pan at 10 minutes or so.)

You can test with toothpick, should come out with just a few crumbs or none.

(I used all clad pan, so your time may vary.)

Total 3800 cal; 160 per cookie.

Adapted from

https://www.youtube.com/watch?v=NVe41gu3fpw

Meredith’s Olive Focaccia

 Olive Focaccia

150g sourdough starter

337.5g water

450 grams AP flour

1tsp yeast

105g olives

1.5 tsp salt 

 

1. Bloom yeast in luke warm water
2. Mix everything together (except olives) in kitchen aid with dough hook on low for 4-5 minutes 
3. Wait 20 minutes and add olives
4. Let raise for 4-5 hours in greased and covered bowl
5. Transfer into greased 9x13 pan
6. Cover and rest for 15 minutes 
7. Gently stretch dough into corners and rest 15 more minutes 
8. Dimple and generously cover in olive oil 
9. Bake for 20 minutes on 425°F or until internal temperature reaches 190°
10. Transfer to wire rack to cool

Grandma Helen's Easter Bread

Makes 4-5 large loaves or 3 round loaves

**Use a large, deep pot

1 stick melted oleo (butter) (do first so cools)
1.5 household or 2 small ones of yeast - dissolve in 1cup warm water and salt (Do first)
        **Or 2 Tbs. of instant yeast

Beat 1 dozen eggs
Add 3 cups sugar
        **if using Splenda tends to be a bit sweeter
1/2 mini bottle anise
2Tbs vanilla
2 cups milk
1/2 oz.  + lemon extract
1 orange rind + juice (add a bit more for extra flavor) Add in oleo (butter)

Add in yeast 

Beat well

Knead in 5lbs. flour--add flour as needed until dough is no longer sticky
        **test dough by pressing finger into it; should give lots of bounce back!!

Cover, let rise until double in bulk (about 2 hours)

Punch it down, cover on counter, let sit for an additional 1-2 hours

Cut dough into portions and shape into long torpedo-like loaves Place in SPRAYED loaf pans

Let rise for 3rd and final time

Place in oven at 325* 25-30 mins. ; check on

Ice using combo of powdered sugar and lemon juice, drip over, add sprinkles

Easy Bananas Foster Food.com

From Food.com

Ingredients

2 tablespoons butter

2 bananas, sliced

1 cup light brown sugar

1 teaspoon vanilla

1⁄2 teaspoon cinnamon

1 pinch salt

• Melt butter in a saucepan over medium heat.

  Add sliced bananas and stir for 2 minutes.

  Add brown sugar, vanilla, cinnamon, and salt.

  Lower heat and continue cooking, stirring constantly for 2 more minutes.

  Serve over a scoops of ice cream.

  Note: 1 oz of booze may be added during the last 2 minutes of cooking (Rum works well), add with the pan off of the heat- Beware of flaming.

This was a great topping for French Toast Casserole.

King Arthur Vegetable Quiche

 From King Arthur

Ingredients

Crust

• pastry for 9" single-crust pie

Filling

• 1 cup (113g) grated cheese (such as cheddar, Gruyère, or Swiss)
• 3 large eggs (used 4)
• 3 tablespoons (21g) King Arthur Unbleached All-Purpose Flour
• 1/2 teaspoon table salt
• 1 1/2 cups (340g) buttermilk or milk (I used a cup of half and half and 1/2 cup milk)
• 1/2 to 1 teaspoon dried herbs, such as basil, thyme, oregano, marjoram (would probably either omit this or just use a little thyme)
• 1 teaspoon garlic, minced, optional (I used a bit of garlic powder as I was in a hurry)
• 2 cups sautéed or roasted vegetables*

*See "tips," below.

*We used roasted red peppers, marinated artichokes, sauteed mushrooms and onions, and sauteed spinach.

Topping (optional)

• 1 cup (113g) cheese, grated

Instructions

1. Preheat the oven to 425°F with a rack at the bottom.

2. To prepare the crust: Roll the pastry into a 13" circle and fit it into a 9" pie pan or 10" round tart pan. Trim the edges so there’s a 1" overhang all around, and crimp as desired.

3. (We used our all clad 9 inch round cake pans and this worked well. The plopped right out with the nonstick spray.)

4. Sprinkle the bottom of the crust with a thin layer of the cheese. This seals it, preventing it from becoming soggy. Set aside.*

5. *we just added the cheese into the filling, like a traditional quiche.

6. To make the filling: In a medium bowl, beat the eggs, flour, and salt until smooth. Whisk in the buttermilk.

7. Stir in the herbs, garlic, vegetables, and remaining cheese.  

8. Pour the filling into the prepared crust. Sprinkle with additional cheese, if desired.

9. To bake the quiche: Bake the quiche on the bottom rack for 15 minutes, then reduce the heat to 350°F and bake for an additional 35 to 40 minutes, until the crust is golden brown.

10. Remove the quiche from the oven and place it on a rack to cool completely before serving.

11. We did not put on the bottom rack and had to recook the crust on the cooktop! So don't do that!

Easy Baked French Toast Casserole Recipe

 From Kindly Unspoken website.

Ingredients

S

FRENCH TOAST

• 1 loaf of bread (Brioche or French recommended)
• 8 large eggs
• 1 1/2 cups milk
• 2 tsp cinnamon
• 1 tbsp vanilla extract
• 1/4 cup granulated sugar
• 1/2 tbsp orange juice (optional)

BROWN SUGAR CINNAMON TOPPING

• 4 tbsp unsalted butter, melted
• 2 tbsp light brown sugar
• 1 tbsp granulated sugar
• 1 tsp cinnamon
• 1/8 tsp salt

OPTIONAL TOPPINGS

• Maple Syrup
• Powdered Sugar
• Bananas Foster!

Instructions

• Start by spraying a 9×13 baking dish (we did this in our large oval corning wear) liberally with non-stick cooking spray.
• Next, cut or tear your bread into cubes or small pieces and place into a large bowl. Set aside.
• In a separate large mixing bowl combine eggs, milk, sugar, vanilla, cinnamon, and orange juice and whisk until combined.
• Pour the mixture over your bread cubes and gently fold until combined.
• Transfer coated bread to the prepared glass baking dish, cover, and refrigerate for a minimum of 2 hours or overnight.
• Once ready to bake, remove the casserole dish from the refrigerator and preheat oven to 375 degrees.
• Prepare your brown sugar cinnamon topping by combining melted butter, brown sugar, sugar, cinnamon, and salt in a mixing bowl. Whisk until smooth.
• Spoon mixture evenly over the top of your French toast casserole and bake in the oven for 35-45 minutes or until it is a light golden brown and your desired level of crispiness.
• Place on a wire cooling rack to cool for 10 minutes. (It came out bubbling and I thought it wasn't done, but letting it cool firmed it up nicely)
• If desired, top with sifted powdered sugar or a drizzle of this maple syrup and enjoy!

Granola based on Alton Brown Reloaded Recipe

 Original recipe here.

283 grams (2 ¾ cups) old-fashioned rolled oats

113 grams ( 1 cup) slivered almonds

85 grams (3/4 cup) pecan halves, roughly chopped

84 grams light brown sugar

57 grams pumpkin seeds

43 grams (generous half cup) unsweetened shredded coconut

15 grams ( 2 TBLS) flaxseed meal

85 grams (1/4 cup) dark maple syrup

28 grams coconut oil, melted

28 grams grapeseed oil

¼ cup avocado oil

1/2 teaspoon kosher salt

57 grams dried cranberries, or other dried fruit (optional)

57 grams dried blueberries,

½ - ¾ cup dried cherries

Procedure

1.       Crank the oven to 250°F and place a rack in the middle position.

2.       Stir together the oats, almonds, pecans, brown sugar, pumpkin seeds, coconut, and flaxseed together in a really big bowl. Then in a second, smaller bowl, whisk the maple syrup, coconut oil, grapeseed oil, and salt together. Dump the liquid mixture into the dry goods and stir together with your own two (clean) hands.

3.       Transfer to a half-sheet pan or a large cookie sheet with a lip and bake for 2 hours, stirring every 15 minutes for evenness sake. When golden brown, transfer back into the big bowl and toss to cool.

4.       Before storing in airtight containment, add the cranberries and blueberries, if desired. Kept in a cool spot away from direct light the granola should keep for 1 month.

5.       Serve on ice cream for breakfast...it’s the only way.