Chocolate Chip Cookies

 (I heart Naptime)

 Ingredients

    ▢ 1 cup unsalted butter , barely softened
    ▢ 1 cup light brown sugar , packed
    ▢ 1 cup granulated sugar                               Combine in mixer cream for 1 minute

    ▢ 2 large eggs , cold                                      

    ▢ 1 Tablespoon vanilla extract              Add to creamed sugars and butter mix til just combined              

    ▢ 3 cups all-purpose flour , spooned and leveled
    ▢ 1 teaspoon baking soda
    ▢ 1 teaspoon cornstarch
    ▢ ¾ teaspoon fine sea salt , or 1 teaspoon kosher                            Sift together add to mixer, blend
    ▢ 1 -2 cups chocolate chips , I prefer to mix semi-sweet and milk            Add to dough

Instructions

    Preheat the oven to 375°F. Line two baking sheets with parchment paper.
     Be careful not over mix. If the dough is too sticky add an extra Tablespoon or two of flour. Refrigerate       dough for 30-60 minutes if time allows.
    Using a large cookie scoop (about 3 Tablespoons), scoop the cookie dough onto the baking sheet about     2-3 inches apart. Place extra chocolate chips on the top of the cookies if desired.
   

 Bake for 8-10 minutes, or until the tops are barely golden brown. Allow cookies to set on pan for 2-3     minutes.
 

    Remove cookies to a cooling rack. Serve while warm if desired. 

• To store: These will stay fresh in an airtight container at room temperature for up to 3 days.
• To freeze cookie dough: Scoop the dough into balls, then flash freeze on a baking sheet for about 30 minutes, or until hard. Then add to a freezer bag or container and freeze for up to 3 months.
• Baking from frozen: I usually bake straight from frozen. While the oven preheats, let the cookie dough sit on the baking sheet as it warms. Then bake as directed, adding 1-2 minutes to the original baking time if needed.
• Freezing baked cookies: Once they have cooled, add to a freezer bag and store for up to 3 months. Then thaw on the counter for a couple of hours until no longer frozen.

Irish Cream Cake

 Irish Cream Cake

Ingredients

 

Cake

• ▢2 ¼ cups cake flour.             ~~]
• ▢1 1/2 cups granulated sugar.   ]
• ▢2 teaspoons baking powder.   ]   Sift together in 
• ▢½ teaspoon baking soda.        ]. bowl set aside
• ▢½ Teaspoon Salt.                __ ]
• 
  
• ▢1 cup buttermilk.                  ~~~]
• ▢¼ cup milk.                                 ]
• 1 tap vanilla                                ]  combine then
• 1 1/2 tap almond extract.           ] add to dry mix
• 1/2 C coconut or vegetable oil -]
• 
  
  
  
  
  
  
  
  ▢1 tsp vanilla4 lg egg whites
• 1 C sweetened coconut flakes.              Add
• 4 of egg whites (whipped stiff)

▢       1 cup chopped pecans (optional)

Cream Cheese Frosting

• ▢1 cup unsalted butter
• ▢16 ounces cream cheese room temperature
• ▢½ teaspoon vanilla extract
• ▢1 ½ teaspoon almond extract
• ▢8 cups powdered sugar
• ▢toasted pecans for decorating
• ▢toasted coconut for decorating

 Sweet Cream Pancakes

Ingredients

• 2 cups all-purpose flour 
• 2 ½ teaspoon baking powder
• ½ teaspoon baking soda                   Sift together dry ingredients, set aside in extra bowl
  
• ½ teaspoon salt
• ¼ cup granulated sugar

• 2 large eggs                                             Separate whites and beat till stiff set aside

• 1 teaspoon vanilla paste or extract
• 1 cup heavy cream or pouring cream                     Add dry ingredients to wet mix
• 3/4 butter milk cup milk                                             stir until combined then fold in egg
• ½ teaspoon lemon juice or apple cider vinegar      whites

Heat griddle medium heat, melt butter and pour batter onto hot surface. When batter starts to brown on bottom flip and brown other side. Serve warm with syrup or jams.

 Angela's Soft Chocolate Brownies

Ingredients:

 1 3/4 Stick softened butter   ------------     

3/4 cups semi sweet chocolate chips----              Melt in saucepan low heat, stirring til smooth set aside and cool

 

1 1/4 cups sugar  -----------------------

4 lg eggs                                             ]             Cream together for 3 minutes then fold in cooled chocolate

1 tsp vanilla       ------------------------ 

 

1/2 cup + 2 Tbsp flour   ----------------

pinch of salt                                        ]               sift into creamed chocolate batter mix gently til flour is incorporated well

Preheat oven to 350 degrees. Grease 9 x 9 pan and dust with flour. Spread batter evenly in prepared baking dish. Bake for 350 degrees for 33 to 43 minutes til cake tester comes out clean. (Top will be crumbly layer on top and the brownie will be moist)

1/4 tsp baking soda       ----------------

 

 Creamy Corn Chowder

 Ingredients

 

• 4 strips bacon cut into small pieces                --  Cut with kitchen shears and fry to nice crisp
  
•                                                                           leave 2 TBSP grease to saute onions,carrots, & celery
• 
  
•  1/2 medium onion chopped small                --
  
•  3 sticks celery chopped small                        ]      While bacon is frying prep vegetables
  
•  3 medium carrots peeled & chopped small    ]     Saute all but potatoes in 2TBSP bacon grease
•                                                                                 about 5 minutes
  
• 4 large Russet potatoes peeled and diced     --       (set aside until adding liquids to pot put in then)
  
•  
  
•  4 cloves garlic minced                                 --     Add to sauted vegetables saute for add'l 30 seconds
• 
  
• 1/3 cup flour                                                  --    Stir into bacon,vegetable, garlic mixture til smooth
  
• 
  
•  6 cups chicken broth or stock                ------ 
  
•  1 cup heavy/whipping cream                       ]    Add broth scraping browned saute off bottom of pot
• 1 cup milk or half and half                            ]   Stir in cream, corn, diced potatoes and seasonings
• 4 cups frozen/fresh or drained canned corn  ] 
  
• 1/4 teaspoon Italian seasoning                      ]    Bring to boil then turn heat down simmer 15-20 min
•  1 pinch cayenne pepper optional                 ]    Cover with lid loosely, soup thickens while cooking
  
•  Salt & pepper to taste                             -----   
  
• 
  

Notes

• Serves 6-8 depending on portion size.
• You may need to add more broth to leftovers as the soup thickens when stored.
•  Adapted from Salt and Lavender
  

Pecan Pie 

 

1 Cup      White corn syrup

1/2 Cup   White sugar

3             Eggs well beaten

3/4 Cup  Butter melted

1 tsp       Vanilla 

Pinch       Salt

1 Cup       Pecans chopped

 

Melt butter, while butter is melting beat eggs in medium bowl and then add remaining ingredients. Chop pecans to desired size and add to mixture and stir in. Pour into prepared pie crust. Bake at 350 for 40 min. Cover crust edges while baking.

 

 

Grandma Howard's pie crust

 

ONE CRUST                                                           TWO CRUSTS

 

1 1/4 Cup     Flour                                                     2 Cup          Flour

1/2 tsp        Salt                                                      1 tsp           Salt

1/2 Cup        Shortening (butter flavor)                   2/3 Cup      Shortening (butter flavor)

3 to 4 Tbsp  Water (cold)                                         6 to 7 Tbsp  Water (cold)

Bake in pre heated 375 degree oven for 10 min (only bake ahead if recipe calls for pre baked crust)

 

 

 

Instant pot Honey Garlic Chicken

 

Instant Pot Honey Garlic Chicken

Ingredients:

3-4 boneless, skinless chicken breasts
Salt and pepper to taste
1/2 cup honey
1/3 cup soy sauce
1/3 cup onion, diced
1/4 cup ketchup
2 tablespoons vegetable oil
4 garlic cloves, minced
3 teaspoons cornstarch dissolved in 1/4 cup water

 1. Start by placing your chicken in the bottom of the Instant Pot. Season well with salt and pepper.

 2. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, and garlic. Pour the mixture over chicken and put your Instant Pot Lid on and set to seal.

 3. Cook on the Meat setting (or on HIGH pressure for non IP) for 15 minutes and then quick release once the 15 minutes is up. Remove chicken from pot, leave the sauce in the pot.

 4. Dissolve 3 teaspoons of cornstarch in 1/4 cup of water in a small bowl and pour into your Instant Pot. Stir to combine with sauce. Push the Saute button and cook sauce for about 5 minutes or until slightly thickened.

5. Cut the chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and green onions, and serve over rice.

 Coconut Shrimp Tacos

• 1½ cups panko breadcrumbs
• 1 cup shredded sweetened coconut
• ½ cup cornstarch
• 2 teaspoons grated lime zest
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 3 large eggs
• 1 pound extra large 26/30 shrimp, peeled and deveined, tails removed
• Peanut oil, as needed, for frying

Heat at least 1/2 deep peanut oil on medium heat. In workable batches fry shrimp til golden brown.

 

 

 

 

 

 

 

 

 

 

 Japanese Souffle Pancakes

                                                                 (Courtesy NYT)

 

Time: 30 minutes

Japanese soufflé pancakes start with the same ingredients as American varieties — namely, eggs, flour and milk — but they tower above traditional diner versions thanks to the addition of extra egg whites. A meringue mixture is beaten to stiff peaks, then folded into the batter, which cooks directly in metal pastry rings to help the pancakes attain their distinctive height. The key is to cook the batter at a very low temperature. If your stove has a small burner, or an especially low heat setting, use it here to create these custardy pancakes, worthy of breakfast, an afternoon snack or even dessert.

Ingredients

Yield: 8 pancakes

• 4egg whites and 2 egg yolks from 4 large eggs, separated and chilled
• 6tablespoons granulated sugar
• 2teaspoons vanilla extract
• 1teaspoon baking powder
• 6tablespoons cake flour
• ¼cup milk, chilled
• ½teaspoon fresh lemon juice
• ½teaspoon kosher salt
• Unsalted butter, for greasing and serving
• Maple syrup, for serving
• Confectioners’ sugar, whipped cream and fresh berries, for serving (optional)

Preparation

1. Step 1

   Place egg whites in the bowl of a stand mixer or a medium bowl; set aside. Place egg yolks in a large bowl. Add 1 tablespoon granulated sugar, the vanilla and baking powder to egg yolks and whisk until blended. Add flour and milk; whisk until fully combined.

2. Step 2

   Add lemon juice and salt to egg whites. Using a stand mixer fitted with the whisk attachment or a hand mixer, whip mixture on medium speed until foamy, about 1 minute. Continue to whip over medium while gradually sprinkling with remaining 5 tablespoons granulated sugar. Turn speed to high and whip until stiff, glossy peaks form and mixture doubles in size, about 1 minute. Take care not to overbeat meringue.

3. Step 3

   Heat a lidded nonstick skillet over the lowest heat setting and set the lid aside.

4. Step 4

   Using a rubber spatula, scoop about ⅓ of meringue into egg yolk mixture and gently fold almost combined. Repeat with half the remaining meringue until almost combined, then fold in the remaining meringue just until no streaks remain.

5. Step 5

   Carefully grease the warm skillet and the inside of four 3-inch-wide pastry rings (they should be at least 1½ inches tall) using the butter. Check the heat of the pan by sprinkling a bit of water in it: Droplets should steam off the surface, but not dance or sputter. Place the greased pastry rings in the warm pan and ladle a scant ½ cup batter into each ring. Place lid on top of skillet and cook pancakes on very low heat until they start to rise and a few small bubbles start to form on top, 3 to 4 minutes.

6. Step 6

   Remove lid, carefully slide a flat spatula underneath each pancake and position another spatula on top, then gently flip pancakes in their rings. Immediately replace lid and cook until pancakes are cooked through and spring back to the touch, 2 to 3 minutes. Transfer cooked pancakes to a platter, grease the skillet and pastry rings and repeat to make 4 additional pancakes.

7. Step 7

   Top pancakes with a pat of butter and drizzle with maple syrup; serve immediately. Serve with any combination of confectioners’ sugar, whipped cream and berries, if desired.

  Handmade Tortillas

Ingredients:

3 Cups all purpose flour (400 grams)     ----]  Scoop flour into measuring cup w/ spoon

2 tsp baking powder (7.5 grams)                ]  level off add bkg pwd and salt whisk/blend

1 tsp salt (5 grams)                             ]  Scoop packed lard from measuring cup

1/3 Cup Lard or shortening (65 grams)    ----] 

3/4 Cup + (1/4 Cup add as needed) Hot water      Heat water 1 min pour over lard

 

Mix all with both hands dough should be moist and tacky so may need to keep adding small amounts of water to keep it.  Do not knead on floured counter. Push dough and fold over on self stretching and working it for 5 minutes. It should still be a little sticky to hands. If dough is too wet add 1 Tbsp at a time or if its too dry add from the reserved 1/4 cup water 1 Tbsp at a time. Dough should be a little sticky and elastic in texture. 

 

Break into 12 to 14 balls and knead them into a round smooth ball tucked on bottoms. Set into bowl and place moist paper towel over the balls let rest on counter for 15 minutes to let gluten relax. 

 

Roll out on lightly floured counter to thin out into a circle careful not to get too thin but not thick.

 roll out 3 at a time and let rest as current one cooks

Heat cast iron skillet on medium to medium low heat. Cook til dough bubbles and changes color slightly as it dries and is golden in color turn and brown other side.

 

 

Fresh Salsa

(Zaitz)

1 Tbsp     Virgin Olive Oil                          ---]    Heat oil in pan add onions saute till carmelized (10 min)

1/2           Large Onion peeled and chopped --]

 

2 lbs         Tomatoes blackened    --------------]  Line cookie sheet w/ foil, coat w/ oil cut tomatoes slice

4 tsp         Garlic minced              --------------]  put skin side up bake 450 30 min til blistered/blackened

                                                                           add garlic to pan after 15 minutes remove (cover 10 min)                                        

                                                                           Put 1/2 in the blender pulse chop til desired consistency

1/2 Cup    Cilantro fresh minced                      -]    Add to blended tomato mixture pulse to chop and mix

4               Chipolte chiles en adobo chopped  -]

                 (comes in a can)

 

1/4 Cup    Red Wine Vinegar   -------------------]    Peel skin off remaining tomatoes and add

1 TBSP    Salt                                                    ]    remaining ingredients to original tomato mixture

1 tsp         Sugar                        -------------------]    pulse til desired texture.

 

Serve with chips. 

 Roasted Salsa for Canning

24 - 32 (8lbs) Tomatoes  Core and cut in half                                  -  Pre heat oven to 450 degrees

12 (2lb)          Anaheim Peppers    ]                                                  - line cookie sheet w/ foil and oil

8                     Jalapeno Peppers -- ] Cut in half, remove seeds        - place cut tomatoes& peppers skin up

6                     Bell Peppers            ]                                                  - Roast 30 minutes,skin blisters/black

6                     Onions (large)         ]  Peel, cut in quarter wedges     

8 Tbsp            Minced Garlic                                                             - Add Garlic after 15 minutes

• Remove pans from oven cover with foil for 10 min the remove tomato skins wear gloves or use tongs

• In sections blend blackened ingredients in blender til desired consistency and transfer to a large pot

1 Cup            Fresh Cilantro chopped fine -]

1 Tbsp          Oregano dried                         ]

2 Tbsp          Ground Cumin                        ]                  Add to blended tomato mixture in pot mix well

3 tsp              Salt                                         ]

3 tsp              Ground Pepper                       ]                  Bring to a boil then turn down to simmer for 1 hour

1 Cup            Lime Juice                              ]

1 Cup            Apple Cider Vinegar ----------]

Put into Pint jars and bottle per inst. (Makes 7 pints)

Place salsa in clean pint jars, wipe rim clean put on canning lid and ring, tighten til hand tight. Put pint bottles into canning pot and cover with warm water 2 inches above the top of the bottles.  Cook covered for 20 minutes and let sit until lids seal.