3 cups milk
3 tbsp corn starch
3 egg yolks
1/4-1/3 cup sugar
1/2 tsp salt
3 tbsp butter
2 tsp vanilla
Mix sugar, curb starch, salt, and most of the milk in a pot and cook on medium low until thickening.. Stirring constantly.
Mix egg yolk and remaining cold milk. Add in small amounts of hot mixture at a time to set eggs. Add to pot and cook until thickened. Add in butter and vanilla.
1 cup butter or ghee
½ cup white sugar
½ cup brown sugar
2 teaspoons vanilla
2 eggs
3 cups flour
1 teaspoon baking soda
½ teaspoon salt
1½ cups chocolate chips
Soften butter then cream in sugar until smooth. Cream in eggs and vanilla. In separate bowl mix flour, baking soda, and salt, then slowly mix into creamed mixture until fully blended. Mix in chocolate chips.
Bake 10-12 minutes @ 350 degrees.
The key to a soft chewy cookie is to not cook them too long. If it looks all poofy and golden brown its probably too much. Fret not though, they are still awesome, just a bit more on the cakey side.. perfect for dunking in milk.
OK .. so I had a thought… If peanut butter is good and almond butter is better, and peanut butter cookies are good then almond butter cookies are probably better too! And yup.. almond magic!
So first make almond butter like this –> Peanut Butter … except, you know, with almonds.
Then make these –> Peanut Butter Cookies .. except with the almond butter you just made and almond extract instead of vanilla.
Enjoy!
Fresh Apricots
6 Eggs
1/4 Cup Cream/Milk
1/3 Cup Sugar
Cinnamon
Remove pits from apricots and cook in pot with sprinkles of cinnamon and sugar until soft. Whisk together eggs, sugar, cinnamon, and cream in a baking bowl. Mix in apricots.
Set baking bowl in a larger baking pan with water. Bake at 175° C about 45 minutes or until firm throughout.
1 Cup Softened Butter or ghee
1/2 Cup Sugar
1/2 Cup Brown Sugar
2 Large Eggs
2 Tsp Vanilla
1 Cup Peanut Butter
3 Cups Flour
1 Tsp Baking Powder
1 Tsp Baking Soda
1/2 Tsp Salt
Cream butter and sugars until smooth. Add in eggs and vanilla. Mix until smooth. Add in peanut butter.. again until smooth.
Combine flour, baking powder, baking soda, and salt. Slowly mix into creamy mixture until fully combined and smooth. Should be a smooth sticky batter. Cover air tight and refrigerate for at least 2 hours or overnight.
Preheat oven to 180° C. Roll cold dough into balls and press with a fork if you want the cross hatching on top.
Bake for about 10-12 minutes or until slightly browned on the edges. The middle may look under cooked, but that’s what is going to give a nice soft cookie later.
1/4 Cup Sugar
1/4 Cup Unsweetened Cocoa Powder
2 Tbsp Cornstarch
Pinch of Salt
2 Cups Milk
1 Large Egg
1/2 Cup Semi Sweet Chocolate Finely Chopped
Mix sugar, cocoa powder, cornstarch, and salt in a pot. Add cold milk and whisk thoroughly. Slowly heat mixture while constantly whisking. Keep heating until fully mixed and it starts to thicken. Once its thickened and slightly boiling remove from heat. Beat egg in a bowl and whisk into mixture. Add chocolate and whisk until melted and smooth. Pour into containers and cool in the fridge for a few hours until firm.
For mint chocolate pudding: Separate 1 cup of the milk. Slowly warm in a separate pot with a 1/2 cup of fresh mint leaves. Do not boil. Keep warming until mint flavor is as deep as you like. Add into the chocolate mixture as it’s warming. Do not add until the chocolate mixture is already warn.
Loads of Green Apples (Granny Smith, Pippin)
1/2 Cup White Sugar
2 Tbsp Cinnamon
1/4 Tsp Nutmeg
1 Egg
1 1/2 Pie Crusts
Peal and core apples then place in a bowl of cold lemon water. Prepare pie crust into pan. Slice apples and place in layers in crust generously sprinkling a mixture of cinnamon, nutmeg, and sugar between each layer. Apples of course cook down so make sure to stack sliced apples until heaping nice and high. Cover the heap with the rolled out 1/2 crust and pinch the edges together to seal the pie. Scramble the egg then brush on the egg to coat the top crust. Puncture the top a couple times with a nice to allow steam to escape.
Place in hot oven at 250 C° for 15 minutes then lower the heat to 150 C°. Bake until you hear the juices boiling for at least 10 minutes.
1 C Flour
1/4 C Cocoa Powder
1 Tsp Cinnamon
1/2 Tsp Salt
1/2 C Semisweet Chocolate
1/2 C (120ml) Butter
1/2 C Coffee
4 Eggs
2/3 C Sugar
2/3 C Brown Sugar
2 Tsp Vanilla Extract
1/2-1 C Semisweet Chocolate Chips
Sift together flour, cocoa powder, and salt.
Melt chocolate in a double boiler or a bowl in boiling water. Separately melt butter and cook until slightly burnt golden brown, then mix into melted chocolate. Mix in coffee.
Beat together eggs, sugar, and vanilla until thickened, then mix in chocolate mixture. Stir wet and dry mixtures together then fold in chocolate chips.
Bake at 180 C° for 35-30 minutes until center is set and edges are firm.
2 Cups Flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
3 tsp cinnamon
1/2 tsp nutmeg
4 eggs
2 tsp vanilla
1 cup oil
orange zest
1/2 cup sugar
1/2 cup dark sugar
3 cups carrot
1 cup raisins
45 min @ 180 C
Cream Cheese Frosting: 8 ounces cream cheese, softened
1/2 cup butter, softened
2 cups confectioners’ sugar
1 teaspoon vanilla extract
Extra: 8 oz crushed pineapple
This is a nice flaky pie crust good for all sorts of yummy sweet pies. Note: Make sure your butter is COLD!
1 1/4 Cups Flour (I used whole wheat and it was awesome)
130 Ml Butter (8 Tbsp)
1/2 Tsp Salt
1 Tsp Sugar
3-4 Tbsp Ice Cold Water
Make sure your butter is cold! Cube your butter and freeze it for a few hours or overnight.
Combine dry ingredients in a food processor. Add half of the frozen butter cubes and pulse until slightly combined with flour mixture. Add remaining butter and pulse until combined into a coarse texture with small butter chunks. Add ice water a table spoon at a time and pulse after each spoon of water. When its done it should hold together when you pinch it.
Remove mixture from food processor and place on clean smooth surface. Firmly press the mixture into the surface and form into a hokey puck shape. Wrap in plastic and refrigerate for at least 1 hour before rolling into a crust.
When ready, unwrap your puck and place on a lightly floured surface to rest for about 5-10 minutes to slightly warm it up so its more pliable for rolling.
Roll into a 12 inch circle, then gently fold in half and place in a 9 inch pan. Gently unfold and press into the pan. Fill it with something yummy like pumpkin, squash, or sweet potato filling and bake it!
