Peanut Butter Cookies

Peanut Butter Cookies

Peanut Butter Cookies

Ingredients:

  • 1 cup unsalted butter
  • 1 cup crunchy peanut butter
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 1/2 cups of all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon baking soda

Directions:

  1. Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
  2. In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
  3. Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

Bread Pudding with Bourbon Sauce

Bread Pudding with Bourbon Sauce

Ingredients:

Bread Pudding:

  • 1 loaf French bread, cut into 1 inch cubes (16 oz.)
  • 4 cups milk
  • 3 large eggs, beaten
  • 2 cups sugar
  • 1 cup raisins
  • 3 tablespoons butter
  • 2 tablespoons pure vanilla extract

Bourbon Sauce:

  • 12 cup butter, softened
  • 1 cup sugar
  • 1 large egg, well beaten
  • 2 tablespoons Bourbon

Directions:

Bread Pudding:

  1. Preheat over to 325 degrees.
  2. Combine bread and milk in a large mixing bowl; set aside for 5 minutes.
  3. Add eggs, sugar, raisins, butter and vanilla; stir well.
  4. Spoon mixture into a greased 3 quart casserole.
  5. Bake, uncovered, for 1 hour or until firm.
  6. Cool in pan at least 20 minutes before serving.
  7. Spoon into individual serving bowls; serve with Bourbon Sauce.

Bourbon Sauce:

  1. Combine butter and sugar in a small saucepan; cook over medium, stirring frequently, until sugar dissolves.
  2. Add egg, stirring briskly with a wire whisk until well blended.
  3. Cook over medium heat 1 minute.
  4. Remove from heat, cool slightly; stir in bourbon.

Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

Ingredients:

Crust:

  • 2 cups all-purpose flour, plus additional flour as needed, up to 1/4 cup
  • 1/2 cup cake flour (recommended: Soft As Silk)
  • 3 teaspoons sifted powdered sugar
  • 1/2 cup butter-flavored shortening (recommended: Crisco)
  • 1/4 cup salted butter
  • Pinch salt
  • 1 egg
  • 2 teaspoons vinegar
  • 1/4 cup ice cold water

Filling:

  • 2 1/2 cups chopped red rhubarb, fresh
  • 2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
  • 1 1/2 cups sugar (1 1/4 cups for high altitude)
  • 2 tablespoons minute tapioca
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 3 tablespoons butter, cubed small
  • 1 egg white beaten with 1 teaspoon water
  • Large granule sugar

Directions:

Crust Preparation:

  1. Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
  2. Preheat oven to 425 degrees F.

Filling Preparation:

  1. Mix well in a large bowl the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla, and pour out into chilled crust.
  2. Dot the top of the filling with the butter.
  3. Brush edges of pie crust with egg white wash.
  4. Roll out the other piece of dough and place over filling. Crimp to seal edges.
  5. Brush with egg white wash and garnish with large granule sugar.
  6. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling.

Lemon Bars

Lemon Bars

Lemon Bars

Ingredients:

For the crust:

  • 1/2 pound unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 2 cups flour
  • 1/8 teaspoon kosher salt

For the filling:

  • 6 extra-large eggs at room temperature
  • 3 cups granulated sugar
  • 2 tablespoons grated lemon zest (4 to 6 lemons)
  • 1 cup freshly squeezed lemon juice
  • 1 cup flour
  • Confectioners’ sugar, for dusting

Directions:

  1. Preheat the oven to 350 degrees F.
  2. For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
  3. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
  4. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
  5. Cut into triangles or squares and dust with confectioners’ sugar.

Southern Pecan Brownies

chocolate nut brownie cake decorated with strawberries

Southern Pecan Brownies

Ingredients

  • 1 cup butter
  • 1 1/2 (4-oz.) semisweet chocolate baking bars, chopped (6 oz.)
  • 2 1/2 teaspoons vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 cup Dutch-process cocoa
  • 1 1/4 teaspoons kosher salt
  • 1 2/3 cups granulated sugar
  • 1 cup packed light brown sugar
  • 3 large eggs
  • 1 large egg yolk
  • 1 cup chopped toasted pecans

Directions:

  1. Preheat oven to 350°F. Line 2 (8-inch-square) baking pans with parchment paper, leaving a 2-inch overhang on all sides to easily lift brownies out of pans.
  2. Place butter in a microwavable bowl, and heat on HIGH in 30-second intervals, stirring after each, until melted (about 1 minute total). Stir in chocolate until melted; stir in vanilla, and set aside.
  3. Stir together flour, cocoa, and salt in a large bowl; set aside.
  4. Place granulated sugar, brown sugar, eggs, and yolk in a large bowl. Beat with an electric mixer on high speed until pale and thick, about 1 1/2 to 2 minutes. Stir in melted chocolate mixture. Using a rubber spatula, gently fold in flour mixture. (Batter will be very thick.) Fold in pecans, if desired. Divide batter evenly between prepared pans.
  5. Bake in preheated oven until a wooden pick inserted in center of each pan comes out with a few moist crumbs and tops are set and shiny, 25 to 28 minutes. Remove from oven, and cool completely in pans on wire racks, 1 hour. Use parchment handles to lift cooled brownies from pans; cut and serve.

Strawberry Pie

IMG_8996

(Don’t mind me as I let the ice cream melt into the berries… yum yum yum!)

Strawberry Pie

  • 1 box of rolled 2-refrigerated pie crusts
  • 5 cups fresh strawberries, rinsed, hulled, sliced in half/quartered
  • 1/2 cup granulated sugar, or more depending on sweetness of berries
  • 3 Tablespoons cornstarch
  • 1/2 teaspoon fine sea salt
  • Milk, as needed
  • Turbinado sugar, as needed
  1. Follow pie crust package directions for thawing. Place the first pie crust into the pie plate and firmly press it into the bottom and sides of pie plate. Trim the excess dough leaving about a 1/2-inch overhang all around. Cover with plastic wrap and let chill in the fridge.
  2. Roll out the second pie crust until 10 inches in diameter. Cover with plastic wrap and let chill in the fridge for 5 minutes.
  3. Meanwhile, toss strawberries with sugar, cornstarch, and salt in a large bowl.
  4. Pour strawberries into the chilled pie crust. Cover with the rolled out top crust. Decorate the edges with a fork, or pinch together with your fingers to form crust. Chill pie while you preheat the oven to 450 degrees F, with a baking sheet inside to warm.
  5. Place chilled pie on the heated baking sheet. Brush top of the pie lightly with whole milk. Sprinkle with turbinado sugar. Use a knife to cut four slits/vent holes in the top of the crust. This is necessary to let the steam escape and prevent the top crust from exploding during baking.
  6. Bake at 450 degrees for 10 minutes. Then reduce heat to 350 degrees and bake for 15 minutes. Rotate the pie and continue to bake for another 20-30 minutes until the pie is golden brown. Let pie cool on rack before serving.

Chocolate Chip Cookies

Close up of an half eaten cookie with crumb against a white background

Chocolate Chip Cookies

Ingredients:

  • 1 cup salted butter* softened
  • 1 cup white (granulated) sugar
  • 1 cup light brown sugar packed
  • 2 tsp pure vanilla extract
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp sea salt
  • 2 cups chocolate chips (or chunks, or chopped chocolate)

Directions:

  • Preheat oven to 375 degrees F. Line a baking pan with parchment paper and set aside.
  • In a separate bowl mix flour, baking soda, salt, baking powder. Set aside.
  • Cream together butter and sugars until combined.
  • Beat in eggs and vanilla until fluffy.
  • Mix in the dry ingredients until combined.
  • Add 12 oz package of chocolate chips and mix well.
  • Roll 2-3 TBS (depending on how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets.
  • Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just starting to turn brown.
  • Let them sit on the baking pan for 2 minutes before removing to cooling rack.

No-Bake Chocolate Oatmeal Cookies

Oatmeal Cookies

No-Bake Chocolate Oatmeal Cookies

Ingredients:

  • 12 cup butter
  • 12 cups white sugar
  • 12 cup packed brown sugar
  • 12 cup milk
  • 4 tablespoons cocoa
  • 1 pinch kosher salt
  • 12 cup creamy peanut butter (or chunky but is seems to make a more crumbly, dry cookie)
  • 2 teaspoons vanilla
  • 3 cups dry quick-cooking oats

Directions:

  1. Add the first six ingredients into a 4-quart sauce pan.
  2. Bring to a rolling boil and hold for 1 minute.
  3. Remove from heat.
  4. Add peanut butter into the hot mixture and stir until melted.
  5. Add in vanilla. (almond extract is good also, but I only use 1/2 teaspoon almond extract with 1 1/2 teaspoon vanilla extract).
  6. Mix in the dry oats until they are completely coated.
  7. Drop cookies by tablespoonfuls onto wax paper.
  8. Let cool until set.

 

Black Cherry Bourbon Pie

Delicious Homemade Cherry Pie

Ingredients:

  • 5 cups stemmed and pitted fresh dark sweet or sour cherries (that’s about 2 pounds whole unpitted cherries)
  •  3/4 cup (150 g) granulated sugar for sweet cherries, or 1 cup (200 g) for sour cherries
  • 1/4 cup of bourbon
  •  3 tablespoons tapioca starch
  •  ¼ teaspoon salt
  •  Grated zest from 1/2 lemon
  •  ½ teaspoon vanilla extract
  • 2 tablespoons of cream cheese
  •  2 tablespoons unsalted butter , cut into mini cubes
  • 1 refrigerated pie crust, 2 ct
  •  1 egg beaten , for brushing the top crust
  •  Coarse or granulated sugar , for sprinkling

Directions:

  1. Roll out the dough: Take one disc of dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. On a floured surface, roll the dough out into a 12-inch circle. Place the dough gently into a 9-inch pie pan; you can do this by flouring a rolling pin and rolling the dough loosely around it, then unrolling it into the pan. Brush away any excess flour on the surface. With a sharp knife, trim the edges of the pastry to fit the pie pan. Cover pan with plastic wrap and place in the fridge. Roll out the other disc in the same fashion, then transfer to a baking sheet lined with parchment paper. Cover with plastic wrap and place in the fridge.
  2. Make the cherry filling: In a medium bowl, mix together sugar, tapioca starch, and salt. Stir in cherries. Add bourbon and zest, vanilla extract, and mix to combine. Set aside for 10 minutes.
  3. Preheat oven to 425F/220C. Line a baking sheet with parchment paper and place in the lower third of the oven.
  4. Spread cream cheese across the bottom of the pie crust. Add cherry filling in an even layer, and dot with butter on top. Place the second crust over the filling, crimp the edges. Use either a lattice top or add four slits to a full top for the steam to escape. Brush the crust with the beaten egg, then sprinkle with sugar.
  5. Bake for 15 minutes, then reduce heat to 375F/190C and continue baking until the crust is golden brown and juices are bubbling through the slits, about 40-50 minutes longer. Cover the edges of the pie loosely with foil if it starts browning too much while baking.
  6. Allow pie to cool for at least 4 hours before serving so that the filling can set. Store pie in the fridge for up to 3 days.
  7. Serve warm or at room temperature.

 

Apple Pie

Cinnamon Apple Pie

Ingredients:

  • 8 apples, skins on, quartered and cored
  • 1/2 cup of sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon allspice
  • 2 tablespoons of lemon juice
  • 1/2 teaspoon lemon zest
  • 1/2 cup of flour
  • 1 double crust pie dough
  • 2 tablespoons cold butter cut up into tiny cubes
  • 1 egg beaten
  • sugar to sprinkle across the top of the pie

Directions:

  1. Slice the apples into pieces.
  2. Combine in a large bowl apples, sugar, salt, cinnamon, nutmeg, allspice, lemon juice, lemon zest, and flour. Mix until apples are thoroughly covered.
  3. Pour the mixture into an a pie crust. Mound high and dot with butter.
  4. Cover fruit with second pie crust. Crimp edges and vent with 4-6 slits across the top.
  5. Cover the pie and chill in the refrigerator for 30 minutes.
  6. Preheat the oven to 425 degrees.
  7. Brush the beaten egg across the top.
  8. Wrap around the edge with foil to keep from overbrowning.
  9. Bake on the middle rack of the oven for 20 minutes.
  10. Reduce heat to 375 degrees and bake for 30 minutes longer.
  11. Open the oven and carefully sprinkle the sugar across the top. Bake for another 10 minutes until top is golden.
  12. Cool the pie for an hour.