Monday, December 14, 2020

Butterscotch Oatmeal Cookies - the ugliest cookie you'll ever love


First prep 12 oz of Buttersworth original hard candies.    Unwrap, put them in a gallon ziploc bag, put bag into an old pillowcase or fold into a dishcloth, and pound with a mallet or the bottom of a heavy sauce pan:   


 Preheat oven to 350 degrees

 Cream together:

 2 sticks butter, at room temperature 

1 cup brown sugar

Then add: 

2 eggs

1 T vanilla

1 tsp baking soda

1 tsp salt

When well combined add in:

2 cups flour

1 cup rolled oats

Then add: 

12 ounces hard butterscotch candies (prepared as described)

Drop by the tablespoon onto parchment lined sheet pans, 3" apart.    Small balls, socially distanced.   These cookies seriously spread, y'all.      

Bake ~10 minutes.   If your oven is uneven, turn the pans halfway.   

Let the cookies cool on their tray, undisturbed.      Then store cooled cookies between layers of parchment.    

Monday, October 14, 2019

Honey yeast rolls

Mix in bottom of stand mixer bow:
  • 1 cup warm tap water
  • 1/3 cup oil
  • 1/4 cup sugar
  • 2 tablespoons yeast
 Let proof (get big and frothy) for a few minutes

beat together:
  • 1/2 teaspoon salt
  • 1 egg 
add egg, salt and butter in with yeast mixture, mix 
  •   2 tablespoon softened butter

Start adding bread flour, 1 cup at a time.      You want a dough that is not sticky.   
  • 3 to 4 cups bread flour

Let stand mixer knead for about 10 minutes.     Let stand for a couple minutes, then turn on for a few seconds to beat down. 

Meanwhile grease the bottom of two 8" square pans  (or one 13 x 9 or two pie plates).     Divide dough into 18 balls, 9 per pan.     Preheat oven to 400.   Cover with a warm towel and allow to proof for 20-30 minutes.   

Brush top of each roll with a bit of cream mixed with honey.   

Bake for about 12 minutes, until lightly brown on top.   

Serve with bean and bacon soup (or any other yummy, warm dinner!) 

Wednesday, February 13, 2019

Deepest Darkest Chocolate Pudding

 When only the chocolatiest will do ..

First prep 12 ounces of dark chocolate - break into small pieces or coarsely chop.    I used 85% dark from Aldi.  

Lightly whisk together in a large pot (I use my 7 qt dutch oven):

3 cups white sugar
1 cup cocoa powder
1 tsp salt
3/4 cup corn starch

Mix in:

12 egg yolks
1/2 gallon (8 cups) whole milk

Slowly heat on stove, stirring almost constantly until it starts to thicken.   This will take 12-15 minutes.     When it starts to thicken turn off the heat, still stirring.      


2 Tablespoons vanilla
prepared 12 ounces of dark chocolate

Mix chocolate into pudding mixture and let it sit a minute, then whisk until combined.   

Add in:

1 stick butter, cut into 8-10 pieces.     Whisk until smooth and shiny.  

Scoop pudding into cups - I ended up with 38 servings.    This also works well as a pie filling for chocolate pie.   

Serve garnished with whipped cream and a raspberry if you wanna get fancy!

Friday, November 16, 2018

Brown Butter Half Sheet Blondies

 Grease or spray a half sheet pan.     Preheat oven to 350.

1 stick butter, browned

2 sticks butter, melted

Mix together dry ingredients in an extra large bowl:

3 cups flour

2 tsp baking powder

1 tsp salt

Combine browned and melted butter, stir in:

3 cups brown sugar

2 Tablespoons vanilla extract
4 eggs

Gently mix wet ingredients into the dry ingredients, then stir in:

1 cup walnuts, coarsely chopped  (I accomplish this by putting nuts into a gallon ziploc bag and taking out my frustration with the bottom of a heavy saucepan!)

Spread on prepared half-sheet pan.    Bake approximately 25 minutes until lightly golden brown.  

Monday, May 28, 2018

Cold Oven Pound Cake

A beautiful, buttery, understated pound cake.     Elegant with an afternoon cup of Earl Grey.    Perfect with sliced strawberries and whipped cream.  

cream together:

3 sticks butter, softened
3 cups white sugar

meanwhile mix together:
6 eggs
1 T vanilla extract
(dash of orange or other citrus oil, optional)
1 tsp salt
1/4 cup sour cream, 3/4 cup milk

mix liquid into creamed butter/sugar.

mix in 3 cups flour until just combined.

Pour into two loaf pans lined with parchment paper.     Place in oven and turn oven to 325.    It took mine about 90 minutes, but start checking at 75 minutes - see if a knife inserted in center comes out clean. 

Thursday, October 19, 2017

Harvest Rice

3 1/3 cups jasmine rice
6 cups chicken stock
1 12oz bag frozen chopped butternut squash
large handful (about 1/2 cup) of craisins / dried cranberries
1/2 an apple sliced
dash of salt (depending on the salt level of your stock/broth)

First, you must get up at 6:30and slice about ten apples for the homeschool group.     Make sure you save about half an apple from the kids lunch, then bring it home, let it age on the counter for about two hours, and then chop finely for the rice.     (or you could just chop an apple, skin on, but what fun is that??)

Throw ingredients into Instantpot, stir exactly four times (ok, it doesn't matter) and hit "rice" button.  

Saturday, September 9, 2017

Pumpkin gingerbread cake

A variation on the Pioneer Woman's Pumpkin cake - more spices, added blackstrap molasses, doubled the recipe for two 13 x 9 (two potlucks same weekend), and adjusted to use one large can of pumpkin:

- preheat oven to 350, prep two 13 x 9 pans - grease or spray them with cooking spray 

- fill and start tea kettle

- Melt 1 pound of butter

stir in:

1 29oz can pumpkin puree

2 Tbs blackstrap molasses
1 Tbs cinnamon
1 Tbs ginger
1/2 tsp ground cloves
1/2 tsp ground allspice
1 tbsp vanilla
some freshly ground nutmeg
(would have added the cardamon if I found it quick)

 stir in:

1 3/4 C boiling water

meanwhile whisk together in a big bowl:
4 cups flour
4 cups sugar
4 tsp baking soda

and in a small bowl mix:
1 cup plain kefir  (or milk with a bit of sour cream or plain yogurt equaling 1 cup)
4 eggs

Fold it all together the give up and get out your hand mixer until blended (this is cake!  not too much mixing!). 

Divide batter between the two pans, bake for about 35 minutes.