Cookies, Frosting, Pie

8/13/2019 Cookies, Frosting, Pie

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OATMEAL BUTTERSCOTCH COOKIES

Ingredients1 and of a Stick of Unsalted Butter, at room temperature of a cup of Brown Sugar of a cup of Regular Sugar3 cups of Oats

2 Eggs1 tsp of Vanilla Extract tsp of Salt1 tsp Baking Soda of a tsp of Cinnamon1 of a cup of All Purpose Flour2 cups of Butterscotch chips

Process,1) Preheat your oven to 375 degrees.

2) In a small bowl, mix together the flour, salt, baking soda and cinnamon. Set aside.

3) In a large bowl, cream together the butter, brown sugar and regular sugar. Add the eggs and vanilla and mix for just a fewseconds.

4) Add the dry ingredients and mix together to combine but do not over mix,

5) Add the oats and butterscotch chips and using a spatula mix everything together.

6) Using a small ice cream scoop, drop the dough on to a non stick baking sheet, a couple inches apart.

OATMEAL RAISIN COOKIES

Serves3-1/2 doz

Ingredients

1 and of a Stick of Unsalted Butter, at room temperature1 Tbsp of Vegetable Shortening, at room temperature of a cup of Brown Sugar of a cup of Regular Sugar3 Cups of Quick Cooking (or old fashioned) Oats2 Eggs1 tsp of Vanilla Extract tsp of Salt1 tsp Baking Soda of a tsp of Cinnamon1 of a cup of All Purpose Flour1 cup of Raisins

Preparation,

1) Preheat your oven to 375 degrees.

2) In a small bowl, mix together the flour, salt, baking soda and cinnamon. Set aside.

3) In the large bowl of an electric mixer fitted with a paddle attachment, cream together the first 4 ingredients. Add the eggsand vanilla and mix for just a few seconds.


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4) Add the dry ingredients and mix together to combine but do not over mix,

5) Add the oats and raisins and just mix together for about 10 seconds. Just long enough to incorporate the raisins and oats.

6) With a rubber spatula, just give everything one last mix by hand from the bottom up, just to insure that all of theingredients are combined.

7) Using a small ice cream scoop, drop the dough on to a non stick baking sheet, a couple inches apart.

8) Bake for about 9 to 11 minutes or until lightly golden.

9) Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

This cookie batter is awesome if you want to freeze it. I usually make double, sometimes even triple the amount and justbake how ever many I need and stick the dough in the freezer for me to use at a moments notice. Simply let it thaw out inyour fridge or if you are really in a hurry, leave it on your kitchen counter. When ready to bake just bake them as directed.

You might not think that that little bit of shortening did much, but it really does. It makes them so light and crisp, its a step you cant replace.

BASIC PIE CRUST

Makes one 9 pie crust Ingredients

Ingredients1 cups of All Purpose Flour5 Tbsp Cold Butter, cut into cubes cup of Cold Vegetable Shorting, cut into cubes tsp Salt3 to 5 Tbsp of Ice Water

Process,

1) In a food processor add the flour and salt, pulse once to incorporate.

2) Add the butter and shorting, pulse about 10 times or until the butter is about the size of peas and distributed evenly.

3) While pulsing and 1 tbsp of ice water until the dough comes together when pinched between fingers.

4) Dump the dough in a lightly floured surface and quickly form into a disk.

5) Wrap dough and pop it in the fridge for about half an hour before using.

BUTTERCREAM FROSTING

Makes 1 Batch

Ingredients1 1/3 cup of Unsalted Butter, at room temperature4 cups of Powdered Sugar1 tsp of Vanilla Extract2 to 3 Tbsp of Milk

Process,


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1) In a large bowl, cream together the butter, sugar and vanilla until well combined and smooth. Add the milk 1 tbsp at a timeand keep whisking until you get a smooth and creamy frosting consistency.

Use frosting any kind of cake or cupcake.

BANANA CREAM PIE

Ingredients: cups of Sugar cup of Water cup Light Corn Syrup cup of Heavy Cream2 tbsp of Butter at Room Temp tsp of Salt tsp of Vanilla Extract, optional3 bananas, sliced1 Store Bought 9 graham cracker crust1 cup Whipped Cream

For the pastry cream:5 Egg Yolks

cup Plus 2 Tbsp of Sugar2.5 Tbsp Cornstarch tsp Vanilla Extract1 cups Milk, scalded (scalded just means below boiling point)2 tsp CognacZest of 1 Large Orange1 tsp Unsalted Butter

Process,

For the Pastry Cream:1) In a large bowl whisk together the egg yolk and sugar until thick and pale, about 1 minute. Add the cornstarch and whiskto combine.

2) Slowly add the scalded milk and whisk to combine. Pour this batter into a medium saucepan and cook on low heat

whisking constantly until the cream thickens. Once this mixture has thickened turn the heat off and add the orange zest,cognac and butter, whisk to melt the butter in the hot custard. Pour the custard into a bowl and place a piece of plastic wrapdirectly on the custard and refrigerate until cold.For the Pie:

3) To make the caramel, in a large non stick pan combine the first 3 ingredients, cook over medium low until the sugardissolve without stirring ever! Just swirl the pan around. Once the sugar ahs dissolved, turn the heat to high and let it bubbleaway until it turns a deep amber color, about 10 minutes. Turn the heat down to low at this point and add the warm heavycream slowly. Be careful because it will bubble vigorously. Keep whisking until everything is combined and turn the heat off.Add the butter, salt and vanilla and whisk in until the butter melts. Set aside to cool completely.

4) Add the caramel sauce to a large bowl reserving about 1/3 of it to drizzle over the top. Add the sliced bananas to thecaramel sauce and place this mixture at the bottom of your pie crust. Add the pastry cream and smooth out the top.

5) Top it all off with the whipped cream and place it in the fridge to set for about 3 hours.

Serve with the remaining caramel sauce.

ZUCCHINI FRITTATA

Serves 4

Ingredients1 Large Zucchini, chopped


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2 Cloves of Garlic, minced1 Tbsp of Fresh Parsley, chopped5 Eggs cup of MilkFreshly Grated Parmiggiano Reggiano, to tasteSalt and Pepper to taste1 Tbsp of Olive oil

Process,

1) Preheat the oil in a non stick skillet over medium high heat, add the zucchini and cook them for about 5 to 6 minutes oruntil golden brown, add the garlic and season with salt and pepper, cook for 1 minute.

2) In a large bowl, whisk the eggs, milk, a good amount of parmiggiano, season with salt and pepper, add the to the zucchinimixture, stir until the bottom sets.

3) Reduce the heat to medium and let it cook for about 5 to 7 minutes or until its mostly set.

4) Preheat your broiler to high.

5) Sprinkle the top f the frittata with the parsley and some more cheese and pop it under the broiler until the top is golden

brown and no longer giggly.

Enjoy!

ROYAL ICING

Ingredients4 cups of Confectioner Sugar3 Egg whites

Process,

1) In the bowl of a standing mixer fitted with a whisk attachment, add the egg whites and meat on medium speed until frothy.

Decrease the speed to low and slowly add the sugar. Increase the speed to medium high and whisk for about 2 to 3 minutesor until he icing is smooth, shiny and thick.

2) Place in a piping bag and decorate any kind of cookie

BERRY TOPPED CHEESECAKE

Serves 12

Ingredients

For the crust1 up of Graham Cracker Crumbs6 tbsp of Unsalted Butter, melted cup Sugar

For the Cheesecake5 8oz packages Cream Cheese room temperature1 cup of Sour CreamZest of 1 small Lemon4 Eggs1 tsp of Salt


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1 tsp Vanilla1 cups Sugar cup All Purpose Flour

For the Berry Topping of a cup of Raspberry PreservesFresh Berries

Preparation

1) Preheat your oven to 325 degrees. Line the outside of a 10 by 3 spring form pan with aluminum foil, spray it with nonstick cooking spray and set aside.

2) In a large bowl, mix together the crust ingredients until it forms a coarse crumbly mixture. Pour it into your prepared panand press it evenly. Bake for 8 minutes and set aside while you make your filling.

3) In the bowl of a standing mixer fitted with a whisk attachment, mix together all of the filling ingredients for about 1 minuteor until thoroughly combined.

4) Pour the mixture over your crust, and bake for 1 hour and 20 minutes exactly.

5) Cool completely at room temperature then transfer to a fridge and cool overnight.

6) Add the preserves in a small pan and just heat it up enough to make the preserves a little easier to drizzle. Drizzle thepreserves evenly over the top, and scatter your fresh berries all over the top. Place it on a pretty platter and enjoy!

If you thought you couldnt make a professional, delicious and beautiful cheesecake at home, think again! This chees ecakeis ten times better than the one you buy at a fancy bakery, and its super easy to make.

Professional cheesecakes are so time consuming and demand so much attention its kind of ridiculous. I am all about simplesimple simple and I took all of the tedious work out of making a cheesecake at home. This is by far the best and easiestcheesecake I have ever eaten and made and I am sure once you guys give it a try you will feel the same way

WHOLE ROAST CHICKEN

Serves 4 to 6

IngredientsFor the chicken:1 6 lb Whole Chicken, washed and patted dry2 Cloves of Garlic, finely minced2 Tbsp of Fresh Rosemary, finely minced3 Tbsp of Unsalted Butter at room temperatureSalt and Pepper, to taste1 Whole Head of Garlic, cut in half1 Lemon, halved

For the potatoes:

4 Large Potatoes, washed, dried and cut into large chunks10 Cloves of Garlic, unpeeled2 Tbsp of fresh rosemary stripped off the stemSalt and Pepper, to tasteAbout 2 Tbsp of Olive Oil

Process,

1) Preheat the oven to 425 degrees.


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2) Drizzle some olive oil in a large roasting dish and add the potatoes, whole garlic cloves, rosemary, salt and pepper anddrizzle a bit more olive oil, toss everything together and push this mixture to the sides of the pan leaving an opening in thecenter for the chicken.

3) Arrange your onion slices in the middle opening of the roasting dish in one layer and set aside.

4) In a small bowl, mix together the butter, fresh chopped rosemary, garlic and salt and pepper. Place of this mixture

under the skin of the chicken right between the breast and skin and massage it to smear under it as evenly as possible.Place the remaining mixture on top of the chicken smearing it evenly as well. Stuff the inside cavity of the chicken with yourwhole lemon, the whole clove of garlic and few sprigs of rosemary and tie the legs together.

5) Place the chicken in the roasting dish on top of the slices of onion, tuck the wings under and sprinkle some salt andpepper evenly over the top.

6) Bake for about 1 hour and 40 minutes or until the internal temperature reaches 170 degrees. Remove it from the ovenand cover it with some aluminum foil for about 15 minutes before carving.

Waffles

serves 4 to 6Ingredients:2 cups of All Purpose Flour1 Tbsp of Baking Powder2 Tbsp of Granulated Sugar2 Eggs tsp of Salt1 cups of Whole Milk cup of Unsalted Butter, melted1 tsp of Vanilla Extract

Process,

1) Add the flour, baking powder, salt and sugar, mix to combine and set aside.

2) In another bowl, whisk together the milk, butter, eggs and vanilla for about 1

minutes or until well mixed.

3) Pour the wet ingredients into the dry and just mix them enough to combine but

dont over mix. Let it sit for 5 minutes.

4) Meanwhile, preheat your waffle iron according to manufacturers instructions,

lightly grease the waffle maker with either cooking spray or vegetable oil.

5) Cook the waffles according to the directions on the waffle iron. All waffle irons are

different so the amount you should add to it and how long you cook it for will vary.


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Chunky Chocolate Peanut Butter Cookies

Makes about 3 DozenIngredients:1 cup of All Purpose Flour

tsp of Baking Soda tsp of Salt cup of Unsalted Butter at room temperature cup of Granulated Sugar cup of Brown Sugar cup of Creamy Peanut Butter1 Egg1 tsp of Vanilla Extract2 cups of Semisweet Chocolate Chips cup of Peanuts, coarsely chopped

Process,

1) Preheat the oven to 375 degrees, line a couple of baking sheets with parchment

paper and set aside.

2) In a bowl, combine together the flour, salt and baking soda, set aide.

3) In a large bowl, cream together the butter, brown sugar and granulated sugar, add

the egg and vanilla and mix everything well.

4) Add the dry ingredients and mix just enough to incorporate all the ingredientstogether, add in the chocolate chips.

5) Using a small ice cream scoop, drop the dough onto the parchment lined baking

sheet and flatten each one with either your fingers or a fork.

6) Bake for about 9 to 10 minutes or until the edges are lightly golden, let them cool

for 5 minutes on a baking sheet and then transfer them to a wire rack to cool them

completely.

Berry Compote

Makes about 4 cupsIngredients:4 cups of Fresh Mixed Berries, you can use frozen (just make sure to thaw thembefore cooking)1 cup of SugarZest of 1 Orange


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2 tsp of Corn Starch1 Tbsp of Orange Juice or Water

Process,

1) In a small bowl, dissolve the corn starch In the orange juice and set aside.

2) In a medium saucepan, combine the berries, sugar and orange zest. Cook over

medium high heat and bring to a boil stirring often until the sugar dissolves.

3) Add the cornstarch mixture and cook for 1 more minute (overcooking will make the

fruit disintegrate).

4) Let it cool to room temperature and enjoy over pancakes, waffles, muffins, or even

in parfaits.

Ham and Cheese CroissantsServes 16Ingredients:2 Sheets of Frozen Puff Pastry, thawedAbout lb of Thinly Sliced HamAbout lb of Thinly Sliced CheddarEgg Wash (1 egg beaten with 1 tbsp of water)

Process,

1) Preheat the oven to 425 degrees, line 2 baking sheets with parchment paper and

set aside.

2) Lay each piece of puff pastry on a lightly floured surface and roll it out just a bit so

its an inch bigger on all four sides.

3) Cut each piece of puff pastry into 4 squares and then cut each square in half on a

diagonal, from one corner to another.

4) Place a piece of ham on the largest side of the triangle and top that with a slice of

cheese (tear the cheese and ham to make it fit well), brush all the sides with the egg

wash and roll away from you so that the thinnest end ends up on top.

5) Place them seam-side down on a parchment lined baking sheet and brush the top

with some egg wash. Bake them at 425 for about 10 to 15 minutes or until they are a

gorgeous golden brown color. (Rotate the baking sheets half way through for even

baking)


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Italian Quesadillas

Serves 8Ingredients:4 Large Tortillas

1 Cups of shredded Mozzarella Pound of Prosciutto, sliced thin cup of PestoTiny bit of Olive Oil

Process,

1) Preheat a non stick skillet or griddle over medium high heat, add about 1 tsp of oil

and let it get hot.

2) Add one tortilla down on your work surface and spread 1 tbsp of the pesto evenly

all over it. Place the tortilla in the hot pan and sprinkle some of the cheese on top ofthe pesto, place a couple of the prosciutto slices on half of it and once the cheese

starts to melt, fold it over and cook it on both sides until the cheese has fully melted

and the both sides are golden brown.

3) Repeat this process with the remaining tortillas. Cut into quarters and enjoy!

HOW TO MAKE BUTTERMILK

If you can't find buttermilk, you can make your own. Take 1 cup (240 ml) milk and stir in 1 tablespoon

lemon juice or vinegar. Let stand about 10 minutes at room temperature and then you can use thisinstead of buttermilk.

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Cookies, Frosting, Pie