No-Spread Vanilla Almond Sugar Cookies

• 2 cups, (4 sticks), salted butter softened
• 2 cups granulated sugar
• 2 large eggs
• 2 Tbsp vanilla extract
• 1 tablespoon almond extract (vanilla, use both)
• 1 teaspoon salt
• 6 ½ - 7 cups all purpose flour

This recipe makes three dozen regular size cookies.

Preheat oven to 375.

Cream together softened butter and sugar. Add the eggs, vanilla, almond and salt to the creamed butter-sugar mixed.

Add 3 cups of flour and incorporate. Add the rest of the flower and mix. You can tell the dough is ready when it no longer sticks to the sides of the bowl. When you handle it it has a little give but does not stick your fingers.

Roll out in between parchment to about 3/8 and inch thick. Use flour for dusting only if you feel necessary. Cut your cookies out, then chill the cut cookies in the freezer for 15 to 20 minutes (or 20-30 in the fridge) before biking.

Bake on parchment line baking sheets at 375 for 10 to 15 minutes or until completely baked. If in doubt, if you gently press on the center of the cookie and it starts to spring back they're ready. A little bit of caramelization is OK but be careful not to over back.

  

Five star vanilla Royal Icing

This royal icing dries to a soft bite. The almond of vanilla transforms it into the perfect pairing for vanilla-almond sugar cookies. The recipe is a large batch and it is enough to mix lots of colors and frost a few dozen cookies.

3/4 cup warm water

1/3 cup meringue powder

2 tablespoons flavoring (I use clean clear vanilla)

2 pounds powdered sugar (32 oz, 907 grams)

1 - 1 ½ Tbsp. of Karo syrup (as it's coming together)

Add the water and flavoring to your mixer bowl. Add the meringue powder and dissolve on low using your K beater (or equivalent, do not use a whisk attachmen) for a minute or two. Once dissolved and slightly frothy, add the powdered sugar and begin to mix on low. Add the Karo syrup as it all starts to come together. Turn your mixer up to medium to medium-high and beat until stiff peaks form.

Be sure not to overmix, once stiff peaks form it's enough. If you overmix, the icing can become crumbly after it dries on the cookies.

Make sure all tools are free of any oil. The icing may not set if there is any amount of oil on the equipment.

  

Pomegranate Roasted Pears and Carrots

• enough carrots for 4 people (or number of guest)
• 2 anjou pears or red pears cut into wedges (more as needed)
• 3 Tbsp. Maple Syrup
• 1 to 2 Tbsp. Pomegranate Molasses or Syrup
• ½ tsp. gound cinnamon
• ½ tsp. Allspice
• ½ tsp. kosher salt
• 2 tsp. olive oil
• 1 pomegranate, seeded - optional
• fresh chopped parsley - optional
• pinch crushed red pepper - optional

For Thanksgiving or Christmas

Preheat oven to 425 degrees F and grease a sheet pan. Set aside.

For the carrots, use whatever the occasion calls for, small, "stem on carrots", rainbow carrots, or large carrots cut into similar size pieces. Carrots can also be par cooked ahead of time.

Place carrots and pears on a sheet pan.

In a small bowl whisk Maple syrup, pomegranate syrup, cinnamon, allspice, salt, olive oil

Pour mixture over carrots/pears, coat well and roast 15-20 min. until fork done

Garnish with pomegranate seeds, parsley and red pepper. Add more salt and black pepper if needed

Tip, if making ahead, double the glaze mixture use half above and add half back to the carrots when reheating.

  

Creme Brûlée

• 2 Cups Heavy Cream
• 4 Egg Yokes
• Pinch Salt
• 1 teapsoon Vanilla
• 1/4 cup sugar^*, plus more for the burning

For Chocolate Creme Brûlée, ^*reduce suger to 2 tablespoon and add 3 oz bittersweet chocolate (chopped) to the hot Cream.

Heat oven to 300 deg. Have a medium saucepan boiling water ready.

Warm the cream in saucepan until bubbles appear around the edges. Add the vanilla. If making chocolate version, add chocolate now and let melt

In large bowl, wisk egg yokes, sugar, salt for about 5 minutes or until thick ribbons fall from the wisk. Slowly add the warm cream mixure, a little at a time, until mixed together.

Pour the mixture into four 4-oz ramekins and place ramekins in a baking pan, pour boiling water into baking pan until halfway up the side of the ramekins.

Back 30 to 35 minutes, the middle of the custard will still be jiggly.

To serve, sprinkle 2 to 3 tsp. sugar over each custard. Using a kitchen torch, melt the sugar.

  

Chocolate Sticky Buns

Ganache Filling
• 2 oz semi-sweet chocolate - 56 grams
• 2 Tbsp heavy cream, heated until warm - 28 grams
• 1 Tbsp corn syrup or honey - grams
• 1 large egg white - 30 grams

Topping
• 1/4 cup butter, softened - 56 grams
• 1/2 cup light brown sugar - 112 grams
• 1 Tbsp corn syrup or honey - 21 grams
• 3 Tbsp heavy cream, heated until warm - 42 grams
• Optional - 3/4 cup coarsely broken walnut pieces (not toasted) - 85 grams
• 1 cup semisweet chocolate chips - 170 grams
• 1 recipe basic Brioche dough

Make the sticky bun filling.
Place chocolate in a microwaveable bowl, and microwave it. Stir every 15 seconds until almost completely melted, then remove and stir until fully melted. Add the heavy cream and syrup, stir until smooth. Add in the egg white and stir until incorporated. Refrigerate until firm, about 2 hours, it should be firm but spreadable.

Make the sticky bun topping.
In a small saucepan, off the heat, stir together the butter, brown sugar, and syrup until the sugar is moistened. Bring to a boil over low heat, stirring constantly. Simmer for 5 minutes without stirring. This will allow the caramel to turn dark brown (there will be many bubbles). If you are using a thermometer, you want it to read 244 degrees F.

Add the heavy cream and mix it in. Continue simmering for 3 minutes to bring it back up to 244 degrees F. Pour the caramel mixture into the prepared pan and sprinkle walnuts on top (is using). Cool completely.

Fill the dough
On a well floured surface, roll the dough into a 14x12 inch rectangle. Move it around from time to time to make sure it is not sticking, add more flour as necessary. Spread the ganache filling evenly over top, going right up to the edges. Sprinkle evenly with chocolate chips. Roll it up along the long edge, so the finished length is 12 inches. For ease of cutting, place the roll on a cutting board and put in the freezer for 10-20 minutes.

Cut the rolls into slices 1-inch thick using dental floss (not mint flavoured), kitchen string, or a sharp knife. One way to do this is cut in 4 pieces, then cut each piece into thirds. Place them in the prepared pan.

Let them rise in a warm place for 1-2 hours until they double in size.

Note: If you want to bake the buns the following day, let them partially rise, then refrigerate them for up to 14 hours. They will take about 2.5 hours to rise before baking.

Bake at 375 degrees F for 25-30 minutes (internal temp 180). If the tops look like they are browning too fast, place a piece of tin foil over the pan. Cool the buns for 3 minutes, then unmold them onto a serving platter.

  

Orange-Honey Glazed Carrots

• 3 bunches carrots, peeled
• 2 tablespoons unsalted butter
• 2 tablespoons honey
• Kosher salt
• 1 teaspoon minced fresh ginger
• 1 teaspoon grated orange zest
• 1/2 cup freshly squeezed orange juice
• 1/2 teaspoon freshly ground black pepper

Cut the carrots diagonally in 1- inch-thick slices. You should have about 5 cups of carrots.

Place 1/2 cup water, the butter, honey, 2 teaspoons of salt, and the ginger in a large saute pan and bring to a boil.

Add the carrots, cover the pan, and simmer over medium-low heat for 5 minutes.

Remove the lid and continue to cook for about 20 minutes, or until all the water has evaporated. You may want to raise the heat for the last 5 minutes.

Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender but still resistant when you bite) and the sauce glazes the carrots. Add the pepper and another teaspoon of salt, to taste.

Ina’s Note
This dish reheats beautifully. Undercook the carrots a bit and reheat them before serving. For a crowd, multiply the recipe and use a larger saute pan. The carrots may take a little longer to cook.

  

Sautéed Broccoli With Toasted Garlic and Orange

• 1 medium head broccoli (about 12 oz)
• 2 teaspoons sesame seeds (optional)
• 2 tablespoons olive oil
• 2 1/2 tablespoons thinly sliced garlic cloves
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1 tablespoon oyster sauce
• 1/2 teaspoon finely grated orange peel

Rinse broccoli. Cut off thick stem where it meets slender stalks, and reserve. With sharp paring knife separate stalks into florets, leaving stems about 1 1⁄2 inches long on each. Cut pieces in two lengthwise and lay flat-side down. Cut each piece lengthwise in two and repeat until you have 3-inch-long carved floret and stem pieces of approximately equal thickness (about 1⁄2-inch) top to bottom. Peel tough skin from stems, and cut crosswise into 1⁄4-inch medallions. There should be 12 ounces of broccoli, about 7 cups. Set aside.

(Optional) Toast sesame seeds in large nonstick skillet over low heat until golden, about 5 minutes. Transfer to small bowl, and set aside.

Place olive oil and garlic in skillet over low heat. Toast garlic, stirring frequently, until garlic is deep golden brown, about 6 minutes. Add pepper flakes to hot oil, and stir. Transfer to small bowl, and set aside. Toss broccoli, salt and 1⁄4 cup water in same skillet, cover and set over high heat. Cook until broccoli is tender, shaking pan and stirring once, 4 minutes. Uncover skillet (water should be gone), and toss. Stir in garlic and oil, oyster sauce and orange peel. Transfer to warm serving platter, and sprinkle with sesame seeds.

  

Cheesy Hasselback Potato Gratin

• 3 ounces finely grated Gruyère or comté cheese
• 2 ounces finely grated Parmigiano-Reggiano
• 2 cups heavy cream
• 2 medium cloves garlic, minced
• 1 tablespoon fresh thyme leaves, roughly chopped
• Kosher salt and black pepper
• 4 to 4 1/2 pounds russet potatoes, peeled and sliced 1/8-inch thick on a mandoline slicer (7 to 8 medium, see note)
• 2 tablespoons unsalted butter
• Salt, Pepper

Adjust oven rack to middle position and heat oven to 400 degrees.

Combine cheeses in a large bowl. Transfer 1⁄3 of cheese mixture to a separate bowl and set aside.

Add cream, garlic and thyme to cheese mixture. Season generously with salt (1.5 teaspoon) and pepper. Add potato slices and toss with your hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.

Grease a 2-quart casserole dish with butter. Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically. Continue placing potatoes in the dish, working around the perimeter and into the center until all the potatoes have been added. The potatoes should be very tightly packed. If necessary, slice an additional potato, coat with cream mixture, and add to casserole. Pour the excess cream/cheese mixture evenly over the potatoes until the mixture comes halfway up the sides of the casserole. You may not need all the excess liquid.

Cover dish tightly with foil and transfer to the oven. Bake for 30 minutes. Remove foil and continue baking until the top is pale golden brown, about 30 minutes longer. Carefully remove from oven, sprinkle with remaining cheese, and return to oven. Bake until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes, and serve.

Because of variation in the shape of potatoes, the amount of potato that will fit into a single casserole dish varies. Longer, thinner potatoes will fill a dish more than shorter, rounder potatoes. When purchasing potatoes, buy a few extra in order to fill the dish if necessary. Depending on exact shape and size of potatoes and casserole dish, you may not need all of the cream mixture.

  

Basic Brioche

Dough Starter (Sponge)
• 2 tablespoons (1 ounce or 29.5 grams) water, room temperature
• 1 tablespoon or 12.5 grams sugar
• 1/4 teaspoon (.8 grams) instant yeast (also known as Instant Active Dry, Rapid Rise
• 1/2 cup (2.5 ounces or 71 grams) unbleached all purpose flour, preferably Gold Medal
• 1 large egg, room temp. (2 ounces 58 grams weighed in the shell)

Flour Mixture
• 156 grams unbleached all purpose flour, preferably Gold Medal (1 cup plus 1 1/2 tablespoons or 5.5 ounces)
• 25 grams sugar (2 tablespoons or about 0.75 ounce)
• 4 grams instant yeast (1 1/4 teaspoons)
• 1/2 teaspoon salt
• 2 large eggs (cold) (4 ounces or 113 grams weighed in the shells)
• 113 grams or 8 Tablespoons or unsalted butter (must be very soft)

Rose Levy Beranbaum's recipe here.

Equipment: A heavy duty mixer with dough hook attachment. (16) 2 3/4- inch brioche molds, or one 8 1/2- inch by 4 1/2- inch loaf pan, lightly greased with cooking spray or oil or well buttered. A baking stone or baking sheet.

One day up to 2 days ahead make the dough

1) Make the dough starter (sponge)
In the large mixer bowl place the water, sugar, instant yeast, flour, and whole egg. Whisk until very smooth to incorporate air, about 3 minutes. The dough will be the consistency of a very thick batter. (At first the dough may collect inside the whisk but just shake it out and keep whisking. If it’s too thick to whisk it means you’ve added to much flour and will need to add a little of the egg normally added when mixing the dough in step 3.) Scrape down the sides.

2) Combine the ingredients for the flour mixture
In a small bowl, mix the flour with the sugar and yeast. Then whisk in the salt. Sprinkle this mixture on top of the sponge. Cover it tightly with plastic wrap and let it stand for 1 1/2 to 2 hours. The sponge will bubble through the flour mixture in places. This is fine. (To suit your time schedule, the sponge can be refrigerated after the first hour up to 24 hours. If you’re in a rush you can skip the sponge step entirely but the added depth of flavor makes it worth the wait.)

3) Mix the dough
Add the remaining 2 cold eggs and with the dough hook on low (#2 Kitchen Aid) beat for about 1 minute or until the flour is moistened. Raise the speed to medium (#4 Kitchen Aid) beat for 2 minutes. Scrape the sides of the bowl with an oiled spatula and continue beating for about 5 minutes or until the dough is smooth and shiny but very soft and sticky. It will mass around the dough hook but not pull away from the bowl completely. Add the butter by the tablespoon, waiting until the butter is almost completely absorbed before adding the next tablespoon. Continue beating until all the butter is incorporated.

4) Let the dough rise
Using an oiled spatula or dough scraper, scrape the dough into a 2 quart dough rising container or bowl, greased lightly with cooking spray or oil. The dough will weigh about 19 ounces / 536 grams. (It will increase slightly in weight after rolling and folding it in step 6.) It will be very soft and elastic and will stick to your fingers unmercifully. Don’t be tempted to add more flour at this point; the dough will firm considerably after chilling. Lightly spray or oil the top of the dough and cover it with a lid, plastic wrap, or a damp towel. With a piece of tape mark on the side of the container approximately where double the height would be. Allow the dough to rise until doubled, 1 1/2 to 2 hours.

5) Chill the dough
Refrigerate the dough for 1 hour to firm which will prevent the butter from separating. Gently deflate the dough by stirring it with a rubber scraper and return it to the refrigerator for another hour so that it will be less sticky to handle.

6) Deflate and rechill the dough and allow it to rest (6 hours to 2 days, chilled)
Turn the dough onto a well floured surface and press or roll it into a rectangle, flouring the surface and dough as needed to keep the dough from sticking. The exact size of the rectangle is not important.

Give the dough a business letter turn, brushing off any excess flour, and again press down on it or roll it out into a rectangle. Rotate it 90 degrees so that the closed end is facing to your left. Give it a second business letter turn and round the corners. Dust it lightly on all sides with flour. Wrap it loosely but securely in plastic wrap and then place it in a large zip-seal bag or wrap it in foil and refrigerate for 6 hours up to 2 days to allow the dough to ripen (develop flavor) and firm. (For sticky buns it’s fine to use it after 2 hours or until well chilled as there is so much flavor in the filling the subtle difference in the flavor of the dough from longer chilling would be unnoticed.

Pointers for Success
On some mixers there may not be an adjustment to raise the bowl and a dough hook may not work as well for this small amount of dough. If this is the case, switch to the paddle beater.

Original Verion of recipe here.

  

Papi's Cheesy Bacon Dip

• 4 Tbsp Papi's Sauce
• 8 Oz Cream Cheese
• 2 Tbsp Green Onions
• 6 Oz Cheedar cheese, grated
• 1/2 cup Mayo
• 4 Tbsp crumbled bacon

Mix first 5 ingredients, spread in 9 x 9 glas pan. Sprinle bacon on top.

Bake 350 deg for 15 minutes. Serve with Fritos or crackers.

  

Fantasy Fudge

• 3 cups sugar
• 2/3 cups evaporated milk (5 1/3 oz)
• 3/4 butter
• 1 7 oz marshmallow cream
• 1 12 oz package chocolate bits
• 1 cup nuts
• 1 teaspoon vanilla

Combine first 4 ingredients. Bring to a boil, cook 5 minutes.

Add chocolate, nuts and vanilla. Pour in greased 9 x 12 pan.

  

Peacan Pie

• 1 cup Brown Sugar
• 1/2 cup corn syrup
• 2 eggs
• 1 cup Peacans
• 1 teaspoon vanilla
• 1 tablespoon melted butter
• 3 tablespoons hot water
• 1 pie shell or 24 tart shells

Combine ingredients. Bake 425 deg for 20 minutes.

  

Jean's (Mother's) Fudge

• 1 Jar Marshmallow Cream
• 2/3 Cup Evaporated Milk
• 1/4 Butter
• 1 1/2 Cup Sugar
• 1/4 Teaspoon Salt
• 2 Packages Semi-Sweet Chocolate
• 1 Teaspoon Vanilla

Combine, Marshmallow cream, Milk, Butter, Sugar and salt. Mix over medium heat, bring to a boil for 5 minutes

Remove from heat, mix in Semi-Sweet chocolate and vanilla.

Pour into 8 inch pan

Butterscotch/peanut butter fudge Substitute 1 pkg butterscotch pieces and 1 cup peanut butter for the chocolate

Hot Cheese Logs

• Large Box of Velveeta
• 8 oz Cream Cheese
• 1 cup of shredded cheddar cheese
• Chopped Jalapenos
• Salt/Pepper to taste
• Chopped Pecans

Let cheeses soften, mix togehter

Add, Jalapenos, salt/pepper

Divide mixture and roll into logs, roll each log in chopped pecans.

Wrap logs in wax paper, refrigerate overnight

Serve with crackers.

Sausage Stars

• 1 lb crumbled sausage
• 1 1/2 cup grated sharp cheddar cheese
• 1 1/2 cup grated Monterey Jack Cheese
• 1 cup Ranch Dressing (made from mix)
• 1 can (small) chopped black olives
• 1/2 cup chopped red bell pepper
• 1 package wonton skins

Preheat oven to 350. 

Brown sausage, drain, blot.  Combine sausage, cheese, dressing, olives and peppers.

Spray mini muffin tins, put wonton skins in, form a cup.

Spray skins with non-stick spray, bake for 5 minutes or until skins are brown.

Fill skins with mixture, bake until cheese is bubbly.

Can be frozen before baking.

Oreo Truffles

• 1 (16 oz package) OREO chocolate sandwich cookies.
• 1 (8 oz) package cream cheese, softened
• 2 (8 oz) packages Bakers Simi-Sweet baking chocolate, melted

Crush 9 of the cookies to fine crumbs in food processor, reserve for later use.  Crush remaining 36 cookies to fine crumbs; place in medium bowl.  Add cream cheese to food processor, mix until well blended.  Roll cookie mixture into 42 balls, about 1 inch.

Put balls in freezer while melting chocolate.

Dip balls in chocolate, place on wax paper-covered baking sheet.  Sprinkle with reserved cookie crumbs.

Refrigerate until firm, about 1 hour.  Store leftover truffles in covered in refrigerator.

Pumpkin Chocolate Chip Cookies

• 1 Cup Pumpkin
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup canola oil
• 1 Egg
• 2 Cups All Purpose Flour
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon milk
• 1 tablespoon vanilla
• 1/8 teaspoon ground cloves
• Chocolate chips

Preheat oven to 350.  Spay pan with cooking spray.

In a small bow, combine pumpkin, sugar, oil and egg. Set aside.

In a large bowl (or mixer), combine the rest of the ingredients (except the chocolate chips).

Add the wet ingredients to the dry ingredients and stir.

Add desired amount of chocolate chips. Stir until well distributed.

Drop 1-2 tablespoons of batter on to the baking sheet.

Bake 10 minutes or until the cookies are completely set.

Key Lime Pound Cake

• 1 cup butter, softened
• 1/2 cup shortening
• 3 cups sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon lime zest
• 1/4 cup fresh Key lime juice

Key Lime Glaze

• 1 cup powdered sugar
• 2 tablespoon fresh key lime juice
• 1/2 teaspoon vanilla extract

Preheat oven to 325°. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Stir together flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla, lime zest, and lime juice. Pour batter into a greased and floured 10-inch (12-cup) tube pan.

Bake at 325° for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack.

Prepare Key Lime Glaze, and immediately brush over top and sides of cake. Cool completely (about 1 hour).

Chex Muddy Buddies

• 9 Cups Rice Chex, Corn Chex or Chocolate Chex cereal (or combination
• 1 cup semisweet chocolate chips
• 1/2 cup peanut butter
• 1/4 cup butter
• 1 teaspoon vanilla
• 1 1/2 cups powdered sugar

Put cereal into large bowl, set aside.

In 1 quart microwavable bowl, microwave chocolate chips, peanut butter and butter, uncovered on high for 1 minute, stir, heat 30 seconds longer or until mixture can be stirred smooth.  Stir in vanilla.

Pour mixture over cereal, stirring until evenly coated.  Pour into 2 gallon resealable food storage bags.

Add powdered sugar. Seal bag.  Shake until well coated. Spread on wax paper to cool.

Sandra's Crock Pot Chicken and Dressing

• 1 Stick Butter
• 2 cups chopped Onion
• 2 cups chopped Celery
• 1 Large Skillet of Cornbread
• 1 t Poultry Seasoning
• 1 1/2 t salt
• 2 t Sage
• 1/2 t pepper
• 2 eggs, well beaten
• 1 can Golden Mushroom Soup
• 1 can Cream of Chicken Soup
• 1 1/2 to 2 cups Chicken Broth
• 2 to 3 cups cooked chicken

Saute onions and celery in half the butter.  Melt remaining butter.

Crumble bread and mix all ingredients, adding chicken last.  Cook in crock pot on high 45 minutes. 

Stir and continue to cook on low for 4 hours.

Weber Baked Wings

• 2 lbs chicken wings, split at joint, wingtips removed
• 1 tablespoon Weber Kick'n Chicken Seasoning
• 1/4 cup Olive Oil

Preheat oven to 450, Line a baking sheet pan with parchment paper or spray with pan spray.

In a gallon sized zip lock bag, combine seasoning and oil. Add chicken and toss, cover chicken completely.

Spread chicken evenly over prepared pan.  Bake 25-30 minutes or until golden brown. Top chicken with additional seasoning before serving.