Table of Contents

1 Homemade Ranch

1.1 Ranch Mix

1.1.1 Ingredients

  • 1/2 tbsp black pepper
  • 2 1/2 tbsp dried parsley flakes
  • 1 tbsp garlic salt
  • 3/4 tsp kosher salt
  • 1/2 tbsp garlic powder
  • 1 1/2 tbsp dried onion powder
  • 3/4 tsp dried dill weed

1.1.2 Directions

Mix thoroughly

1.2 Ranch Mix #2

1.2.1 Ingredients

  • 8 tbsp (136.5g) salt
  • 3 tbsp garlic powder
  • 2 tbsp onion powder
  • 2 tbsp pepper

1.2.2 Directions

Mix thoroughly

1.3 Dressing

1.3.1 Ingredients

  • 1-2 tbsp Ranch Mix (see above)
  • 1 handful of parsley (4 tbsp-ish)
  • 1 cup buttermilk
  • 1 cup mayo or Greek yogurt

1.3.2 Directions

Blend until mixed

2 Wall of Green Soup

Serves 3

2.1 Ingredients

  • 2 small white potatoes, skinned and quartered
  • 3 shallots, chopped
  • 3 carrots, roughly chopped
  • 2 stalks celery, roughly chopped
  • 1/2 cup green split peas, rinsed
  • 5 cups vegetable broth
  • 5 cups of washed and chopped green leafy vegetables (eyeball it; you can add a little more or a little less)
  • 1 cup white button mushrooms, chopped
  • 2 tsp oregano
  • 1 tsp thyme
  • Handful fresh parsley, chopped
  • 1 tbsp almond, coconut, or cashew butter (I used coconut butter)
  • 1/2 cup almond milk
  • 1 tbsp lemon juice
  • 1/4 cup nutritional yeast
  • Salt and pepper to taste

2.2 Directions

  1. Cook potatoes, shallots, carrots, celery, split peas, and broth.
    1. Pressure cooker: 8-10 minutes; then slow release.
    2. Normal pot: 25-35 minutes, or until split peas are very soft.
  2. Blend ingredients from step 1. May need to let cool to prevent steam explosion.
  3. Add greens and mushrooms.
  4. Simmer for about 25 minutes.
  5. Add parsley, lemon, nut or coconut butter, almond milk, and nutritional yeast.
  6. Blend again.
  7. Serve warm.

Optional: Drizzle with a little oil. Flax or olive are recommended.

3 Jello Worms

3.1 Ingredients

Gelatin. That's pretty much it. You'll need straws and a container, too.

3.2 Directions

  1. Pack the straws into a container, preferably with a rubber band holding them together.
  2. Make gelatin according to recipe.
  3. Pour into straws.
  4. Let set.
  5. To remove, rinse with warm water or squeegee out with a rolling pin.

4 No-knead Ciabatta

4.1 Ingredients

  • 375g flour
  • 1 1/4 tsp salt
  • 1/4 tsp yeast
  • 350g water

4.2 Directions

  1. Mix ingredients thoroughly
  2. Cover and let rise for 12 hours
  3. Pour dough onto floured surface
  4. Shape by folding
  5. Cover for 45 minute second rise
  6. Preheat oven 500F (260C)
  7. Place dough in casserole dish or dutch oven
  8. Bake 26-30 minutes with lid on
  9. Bake 5-8 minutes with lid off (reduce temperature to 425F (218C) for softer crust)

5 German Pretzels

Does not include toppings, but you should be able to figure it out. ;)

5.1 Ingredients

5.1.1 dough

  • 250g water
  • 500g flour
  • 25g butter
  • 2 tsp salt
  • 1 tsp sugar
  • 2 tsp yeast
  • 1/4 tsp white pepper

5.1.2 pre-soak

  • 1 tbsp lye
  • 2 cups water

5.2 Directions

  1. Add ingredients to bread machine
  2. Let run on dough cycle
  3. Preheat oven to 425F (218C)
  4. Line baking sheet with parchment paper or silicon mat
  5. Mix water and lye
  6. Dip unbaked pretzels in lye solution for a few seconds, then onto baking sheet
  7. Bake about 20 minutes

5.3 TODO Sourdough variant

5.3.1 Ingredients

  1. dough
    • 578g flour
    • 340g water
    • 12g salt
    • 14g yeast
    • 36g soft butter
    • 7g baking malt
      • substitute: 1 tbsp cane sugar
    • 240g sourdough starter
  2. pre-soak

    1250g cold water 50g lye

5.3.2 Directions

  1. Mix dough
  2. Shape
  3. Cover and let rise 30-45 minutes
  4. Refrigerate 30 minutes for easier handling
  5. Preheat oven 450F (230C)
  6. Mix lye solution
  7. Dip dough 5 sec each
  8. Top with coarse salt
  9. Optional: Slash with knife
  10. Bake 14-16 minutes on well-greased baking sheet

To preserve, freeze before baking

6 Homemade Toaster Pastries (Pop-Tarts)

6.1 Dough

6.1.1 Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup (2 sticks or 8 ounces) unsalted butter, cut into pats
  • 1 large egg
  • 2 tablespoons (1 ounce) milk
  • 1 additional large egg (to brush on pastry)

6.1.2 Directions

  1. Whisk together flour, sugar, and salt
  2. Work in butter with your fingers, pastry blender, or food processor until pea-sized lumps of butter are still visible and the mixture holds together when you squeeze it
  3. Whisk first egg and milk together
  4. Stir egg and milk into other ingredients until cohesive
  5. Shape dough into 3"x4" 7.6cm*10.16cm squares
  6. Beat second egg
  7. Brush onto bottom layer of tart
  8. Add filling
  9. Put second layer on first and press down the edges
  10. Optionally use fork tines to decorate the edges

6.2 Fillings

6.2.1 Cinnamon-sugar

  1. Ingredients
    • 1/2 cup brown sugar
    • 1-2 tsp ground cinnamon
    • 4 tsp all-purpose flour
  2. Directions
    1. Whisk together

6.2.2 Jelly/jam

  1. Ingredients
    • 3/4 cup jelly/jam
    • 1 tbsp cornstarch
  2. Directions
    1. Mix ingredients in small sauce pan
    2. Bring to boil
    3. Simmer, stirring 2 minutes
    4. Set aside to cool

6.2.3 Others

Use in 9 tbsp portions to match recipe

  • Nutella
  • Chocolate chips
  • Caramel
  • Marzipan
  • Whatever else you can think of.

6.3 Variant: Savory

As above, but leave out the sugar in the dough and fill with pesto, cheese, olive paste, etc.

7 Mayonnaise

7.1 Ingredients

  • 1 large egg yolk; room temperature
  • 2 tsp lemon juice
  • 1 tsp Dijon mustard
  • 1/4 tsp salt
  • 1 tsp cold water
  • 3/4 natural oil

7.2 Directions

  1. Mix all ingredients but oil
  2. Add oil very slowly (dribble) until mayo thickens, then add remainder in stream

7.3 Variations

FOOD PROCESSOR MAYO: In the bowl of a food processor, whip together the yolk, lemon juice, mustard, salt and 1 teaspoon cold water. With the motor running, slowly drizzle in the oil until mayonnaise is thick and oil is incorporated. This works best if you double the recipe.

ELECTRIC MIXER MAYO: Double the ingredients for the mayonnaise and use an electric mixer instead of a whisk, dribbling the oil down the side of the bowl.

FLUFFY WHOLE-EGG MAYO: Use a whole egg instead of just the yolk, and eliminate the water. This works best in the food processor or mixer.

OLIVE OIL MAYO: Substitute extra virgin olive oil for all, or at least 1/2 cup, of the neutral oil.

GARLIC AIOLI: Finely chop 2 garlic cloves and mash with a pinch of salt until it forms a paste; mix with egg yolk before adding oil. Substitute extra virgin olive oil for at least half of the neutral oil.

ROUILLE: Combine a large pinch of crumbled saffron threads with 2 teaspoons boiling water. Let mixture cool completely. Whisk saffron water with 1 egg yolk, 2 teaspoons lemon juice, 2 finely chopped garlic cloves, 1/2 teaspoon tomato paste, 1/4 teaspoon salt and a pinch of cayenne. Whisking constantly, dribble in 1/2 cup extra virgin olive oil and 1/4 cup neutral oil until mayonnaise is thick and oil is incorporated.

LIME PICKLE MAYO: Whisk in 2 tablespoons finely chopped lime pickle at the end. (Lime pickle can be found in Middle Eastern and Asian markets.)

SRIRACHA MAYO: Whisk in 1 1/2 teaspoons sriracha, or more to taste, at the end.

ANCHOVY MAYO: Whisk in 4 minced anchovies at the end.

WALNUT MAYO: Substitute 1/3 cup walnut oil for an equal amount of the neutral oil.

OLIVE OR CAPER MAYO: Whisk in 2 tablespoons chopped olives or capers at the end.

SPICY CHIPOTLE MAYO: Whisk in 2 to 3 teaspoons chopped chipotle chile in adobo sauce at the end.

ROSEMARY BLACK PEPPER MAYO: Whisk in 2 teaspoons chopped rosemary leaves and 1/2 teaspoon freshly cracked black pepper at the end. If you like you can add 1/2 teaspoon grated lemon zest and a minced garlic clove, too.

SMOKY CHILE BACON MAYO: Fry 3 strips of bacon until crisp; chop and set aside. Pour the fat from the pan into a heatproof liquid measuring cup and add enough oil to make 3/4 cup total. Make mayonnaise, omitting mustard and using bacon fat-oil mixture. Stir in chopped bacon and 1/4 teaspoon hot smoked paprika at the end.

8 Pesto

8.1 Ingredients

  • 4 cups fresh basil leaves (from about 3 large bunches)
  • 1/2 cup olive oil
  • 1/3 cup click pine nuts
  • 2 garlic cloves
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 cup freshly grated Pecorino Sardo or Parmesan cheese
  • 1 teaspoon coarse kosher salt

8.2 Directions

  1. Combine first 4 ingredients in blender
  2. Blend to paste, pushing down basil as needed
  3. Add cheese and salt
  4. Blend until smooth

To preserve, top with 1/2 inch olive oil and chill

9 Basic, awesome Tomato Sauce

9.1 Ingredients

  • 2 lbs tomatoes (see note for fresh)
  • 5 tbsp butter
  • 1 medium onion, peeled and cut in half
  • salt to taste

9.2 Directions

  1. Put ingredients in saucepan
  2. Cook uncovered at a very slow, steady simmer 45 minutes or until thickened to liking and fat floats free from tomato
  3. Taste, correct salt
  4. Discard onion
  5. Toss with pasta

9.3 Fresh tomato prep

Skin and chop roughly after using the method of your choice

9.3.1 Blanch

  1. Plunge tomato in boiling water for a minute or less
  2. Drain
  3. Let cool

9.3.2 Freeze

  1. Freeze on baking sheet until hard
  2. Thaw

9.3.3 Food mill

  1. Wash in cold water
  2. Cut in half
  3. Put in covered saucepan
  4. Medium heat, cook for 10 minutes
  5. Prep a food mill with the disk with the largest holes
  6. Transfer tomatoes and juices to mill and puree

10 Crock pot refried beans

10.1 Ingredients

  • 1 medium onion, diced
  • 1 green bell pepper, chopped
  • 1 jalapeno, seeded and chopped
  • 5 cloves of garlic, minced
  • 2 tbsp lard
  • 3 cups dried pinto beans
  • 1/4 tsp cumin
  • 1/8 tsp ground chipotle
  • 8 cups water

10.2 Directions

  1. Melt lard into large pan
  2. Add onions, peppers, and jalapenos
  3. Add some salt to soften veggies
  4. Saute until translucent, about 8-10 minutes
  5. Add garlic and cook 2 more minutes
  6. Remove from heat
  7. Add all ingredients to crock pot with 8 cups water
  8. Cook on high 8 hours
  9. Pour beans into strainer (collecting juices)
  10. Add 1/4 to 1/2 cup juices back to beans in clean bowl or blender
  11. Blend beans until smooth

Will keep for a week in the fridge

11 White Chocolate Caramel

11.1 Ingredients

  • White chocolate (chopped, if not chipped/flaked/etc)
  • Sea salt to taste

11.2 Directions

  1. Heat oven to 266F (130C)
  2. Scatter white chocolate on dry-rimmed baking sheet
  3. Roast 45 minutes, stirring every 5-10 minutes or so
  4. Cook to desired color
  5. Add sea salt to taste

12 Chocolate Caramel Tart

Serve chilled

12.1 Crust

12.1.1 Ingredients

  • 1 1/2 cups flour
  • 1/4 cup + 1 tbsp dutch cocoa powder
  • 1/4 tsp coarse salt
  • 10 tbsp unsalted butter
  • 1/2 cup + 2 tbsp powdered sugar
  • 2 room temperature egg yolks
  • 1/2 tsp vanilla extract

12.1.2 Directions

  1. Preheat oven to 350F (177C)
  2. Combine flour, cocoa, and salt in a medium bowl and set aside
  3. Cream butter and sugar in a large bowl until pale and fluffy
  4. Mix in yolks and vanilla
  5. Mix in dry ingredients
  6. Transfer dough to a 9" fluted tart pan with a removable bottom and press dough evenly into bottom and sides of pan
  7. Refrigerate 30 minutes
  8. Prick tart shell all over with a fork
  9. Bake about 20 minutes, until cooked through
  10. Transfer to rack and let cool

12.2 Caramel

12.2.1 Ingredients

  • 1 1/2 cups sugar
  • 3 tbsp light corn syrup
  • 1/4 tsp kosher salt
  • 6 tbsp unsalted butter
  • 6 tbsp heavy cream
  • 1 tbsp crème fraîche (soured cream)

12.2.2 Directions

  1. In a 1 qt saucepan, whisk together sugar, corn syrup, salt, and 6 tbsp water
  2. Bring to a boil
  3. Cook without stirring until candy thermometer inserted into syrup reads 340F (171C)
  4. Remove pan from heat and whisk in butter, cream, and crème fraîche (the mixture will bubble up) until smooth
  5. Pour caramel into cooled tart shell
  6. Refrigerate until firm, 4-5 hours

12.3 Chocolate Ganache

12.3.1 Ingredients

  • 1/2 cup heavy cream
  • 4 oz. bittersweet chocolate, finely chopped
  • Coarse garnish salt

12.3.2 Directions

  1. Bring cream to boil in a 1 qt
  2. Put chocolate into medium bowl and pour in hot cream
  3. Let sit for 1 minute, then stir slowly with a rubber spatula until smooth
  4. Pour ganache evenly over tart and refrigerate 4-5 hours until set
  5. Sprinkle tart with salt

13 Cheddar Bay Biscuits (Red Lobster)

13.1 Dough

13.1.1 Ingredients

  • 2 cups all-purpose flour
  • 3 tsp baking powder
  • 1 tsp salt
  • (Can substitute Bisquick for above)
  • 1/4 tsp garlic powder
  • 1/3 cup cold butter, cut into chunks
  • 1 heaping cup of shredded cheddar (pref. sharp)
  • 1/2 - 2/3 cups milk
  • 2 tbsp natural oil

13.1.2 Directions

  1. Preheat oven to 400F (204C)
  2. Whisk together flour, baking powder, and salt (or portion out Bisquick)
  3. Add chunks of butter
  4. Cut butter into flour until pea-sized remain
  5. Add grated cheese and stir
  6. Add oil to 1/2 cup milk
  7. Add liquid ingredients to dough and stir until moistened (shouldn't be sticky)
  8. Drop 1/4 cup portions onto ungreased cookie sheet
  9. Bake 15-17 minutes
  10. Melt butter for coating
  11. Add garlic and parsley (and optionally, Parmesan)
  12. Brush coating on biscuits as they come out of oven
  13. Serve warm

13.2 Buttery garlicky coating

13.2.1 Ingredients

  • 3 Tbsp. butter
  • 1/2 tsp. garlic powder
  • 1/2 tsp. dried parsley flakes or 1 Tbsp. fresh parsley, finely chopped

13.3 Variant: Blue cheese

As above, but substitute blue cheese and add 3 chopped green onions to dough.

Top with Old Bay

14 Chicken Biscuits (Chik-fil-a)

14.1 Ingredients

  • 4 chicken breasts
  • pickles (with juice)
  • 1/2 cup flour
  • 1 tbsp powdered sugar
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp basil
  • 1/4 tsp garlic powder
  • dash of cayenne
  • heavy cream
  • egg
  • vegetable oil
  • 4 buns

14.2 Directions

  1. Marinate chicken in pickle juice (at least an hour)
  2. Mix flour, sugar, paprika, salt, pepper, basil, and garlic powder in shallow bowl
  3. Whip heavy cream and egg in another shallow bowl
  4. Add oil to pan, enough to half cover chicken
  5. Heat oil on high-medium to 350F (177C) (Popcorn will pop, wood cookware (spoon handle, chopsticks) will give even, constant bubbling)
  6. Dunk chicken in liquid
  7. Bread chicken
  8. Fry 3-5 minutes
  9. Flip and fry another 3-5 minutes
  10. Lay on paper towels to dry/cool
  11. Toast buns
  12. Add pickles and ketchup to buns
  13. Assemble

15 Homemade Cheese Crackers (Cheez-Its)

15.1 Ingredients

  • 8oz sharp cheddar
  • 3 tbsp unsalted butter, room temperature
  • 1 tbsp vegetable shortening (for better crisping. Can substitute butter.)
  • 1/2 tsp salt
  • 1 cup flour
  • 2 tsp ice water
  • coarse salt for sprinkling

15.2 Directions

  1. If you have a mixer, combine everything but the flour and ice water using the paddle attachment
  2. Slowly add flour and ice water. You may need a touch more water to get the dough to hold, but don't overdo it.
  3. Pat the dough into 2 discs
  4. Wrap in plastic wrap
  5. Chill for at least 30 minutes
  6. Preheat oven to 375F (190.6C)
  7. Using parchment paper or silicone mat, roll each disc to 1/8in or less in thickness and cut into 1in squares. A pastry cutter will help get the pretty edges. Pizza wheel works well, too
  8. Use a toothpick to punch the center hole
  9. If you have trouble removing the crackers from the parchment paper or silmat, chill while you roll out the second disc
  10. Bake 10-15 minutes until puffed and browning around edges
  11. Be careful not to let them overcook. The line between crispy and burnt is razor thin

16 Alcoholic Butterbeer

16.1 Version 1

16.1.1 Drink

  1. Ingredients
    • 200mL cream soda
    • 20mL spiced rum
    • 60mL butterscotch schnapps

16.1.2 Head/foam/topping

  1. Ingredients
    • 30mL heavy cream
    • 2tsp sugar
    • 1tsp icing sugar
    • 1 1/2tsp vanilla extract

16.1.3 Directions

  1. Mix drink
  2. Whip together topping until stiff
  3. Layer onto drink using spoon

16.2 Version 2

Can be heated

16.2.1 Drink

  1. Ingredients
    • 30mL Buttershots
    • 30mL Vanilla Vodka
    • 20mL Goldschlager
    • 360mL (1 can) cream soda

16.2.2 Topping

Either plane whipped cream or the one from version 1

17 Sweet Tea

Yes, I know this is pretty basic. I'm trying to find the ratio I like. Scale as appropriate.

17.1 Ingredients

  • 280g water
  • 60g loose tea
  • 80g sugar

17.2 Directions

  1. Steep 2 minutes
  2. Add sugar

18 Basic Pastry Dough

Freezes well, so feel free to make too much.

18.1 Ingredients

  • 284g flour
  • 1tsp coarse salt
  • 1cup cold unsalted butter
  • 3tbsp ice water

18.2 Directions

  1. Mix flour and salt by hand until uniform
  2. Add chunked butter and combine until coarse meal
  3. Add water tbsp at a time until it forms a uniform dough
  4. Chill at least 1 hour

19 Danish Pastries

Makes 25-27

19.1 Ingredients

  • 4 1/2 cups strong bread flour
  • pinch of salt
  • 1 1/2oz (40g) (3tbsp) sugar
  • 1/2oz (15g) fresh/wet/compressed yeast
  • 1 cup lukewarm milk
  • 1 egg, beaten
  • 12oz (375g) (1 1/2 cups) butter
  • Extra beaten egg to seal and glaze

19.2 Directions

  1. Sieve the flour and salt into a bowl and stir in the sugar
  2. Blend the yeast with the milk, stir in the beaten egg, and mix with flour and sugar
  3. Knead on a lightly floured surface until the dough is smooth and elastic
  4. Place the dough in a plastic bag and allow to rest in the refrigerator 10 minutes
  5. Shape the butter into a flattened ball
  6. Roll out the dough to a 12in (30cm) square
  7. Place the butter in the center
  8. Wrap the dough neatly around it, pinching the edges together
  9. Roll out the dough into a large rectangle about twice as long as it is wide
  10. Fold the edges to the center longways, then fold in half along same axis
  11. Seal the edges by pressing together with the rolling pin
  12. Chill 10 minutes as above
  13. Repeat the rolling, folding, and chill 10 minutes
  14. Repeat the rolling, folding, and chill 20 minutes
  15. Preheat oven to 425F (220C)
  16. Roll out 1/3 of the pastry at a time into a 9in (23cm) square
  17. Cut each square into 9 3in (7.5cm) squares
  18. Brush each with beaten egg
  19. Prepare as desired. Fill, cut, fold, whatever. Suggestions below.
  20. Place on a greased baking tray
  21. Leave in a warm place until well-risen and fluffy
  22. Bake 10 minutes or until golden brown
  23. Cool on wire rack

19.3 Shaping options

Be sure to brush with egg before you shape and fill

19.3.1 Apricot puff

  1. Place an apricot half in the center of a square
  2. Cut a circle from a second square, the size of the apricot and place over the first
  3. Brush with glace icing

19.3.2 Butterfly

  1. Make a diagonal cut across a square, leaving 1/2in (1cm) connected in the center
  2. Place a small teaspoon full of raisins in the middle of each triangle and fold the cut corner over the other
  3. Press lightly to seal, then separate the triangles to make a butterfly shape

19.3.3 Cock's comb

  1. Place a 3in (7.5cm) roll of marzipan across the middle of the square
  2. Fold the dough in half
  3. Press lightly to seal
  4. Fray the edge by cutting 1/4in (3mm) intervals
  5. Bend the pastry back so the cuts spread out
  6. Brush with glace icing
  7. Sprinkle with flaked almonds

19.3.4 Duchess

  1. Cut a border, 1/2 inch (1 cm) wide in the square, leaving it intact at two opposite corners
  2. Fold the cut corners of the border over to the opposite corners of the central square
  3. Fill the center with fruit mince
  4. Brush the finished pastry with glace icing

19.3.5 Fruit cushion

  1. Place 2 pineapple pieces diagonally on the corners of a square
  2. Fold opposite corners to the center and press to secure
  3. Brush with glace icing

19.3.6 Peach roll

  1. Place a slice of peach on the dough
  2. Roll the dough around it, pressing to secure
  3. With the seam down, cut a slit in the top to reveal the peach
  4. Brush with glace icing

19.3.7 Triangle

  1. Place a generous teaspoon of apple filling (see below) in the center of a square
  2. Fold in half diagonally and press to seal
  3. After cooking and cooling, brush with glace icing and decorate with flaked almonds

19.3.8 Twist

  1. Spread the dough square with cinnamon butter
  2. Fold in half and make a lengthwise cut to within 1/2in (1cm) of the ends
  3. Pass one end through the slit to twist the pastry
  4. Spoon or pipe a little prepared confectioner's custard along the middle
  5. Brush with glace icing

19.3.9 Windmill

  1. Make diagonal cut from each corner to within 1/2in (1cm) of the center
  2. Fold alternate corners toward the center
  3. After cooking and cooling, spoon prepared confectioner's custard in the center and brush with glace icing

19.4 Fillings and toppings

19.4.1 Apple filling

Fills 6 pastries

  1. Peel, core, and slice 1 green cooking apple and place in pan with 1 tbsp (15mL) water
  2. Cover pan
  3. Cook over gentle heat until apple is soft
  4. Beat to a pulp, then stir in 1 tbsp sugar and 1 tbsp (15mL) sultanas or raisins

19.4.2 Cinnamon butter

Fills 6 pastries

  1. Cream together 1oz (30g) (2tbsp) each butter and sugar
  2. Mix in 1tsp cinnamon

19.4.3 Confectioner's custard

Decorates 25 pastries

  1. Cream 1 egg yolk with 2tbsp (30mL) caster (fine granulated) sugar until thick and pale
  2. Blend 1 tbsp (15mL) each flour and cornflour (cornstarch) with a few drops of vanilla essence and a little milk
  3. Heat 1/4 pint (150mL) milk until almost boiling and pour into egg mixture, stirring constantly
  4. Return to pan and stir over low heat until mixture boils
  5. Stiffly whisk 1 egg white and fold into custard
  6. Cook for further 2-3 minutes and cool before using

19.4.4 Marzipan

Fills 12 pastries

  1. Cream together 1 tbsp (15mL) butter and 3oz (90g) (5tbsp) caster (fine granulated) sugar
  2. Stir in 3oz (90g) (5tbsp) ground almonds and enough beaten egg to form a pliable consistency

19.4.5 Glace icing

Covers about 30 pastries

  1. Place 6oz (1 1/4c) powdered/icing/confectioner's sugar in a pan with 1tbsp (15mL) water
  2. Stir over very gentle heat until transparent

20 TODO Butter Croissant/Pains Au Chocolat (unfinished)

20.1 Ingredients

  • 1 1/2c whole milk, heated to (105F–110F)
  • 1/4c packed brown sugar
  • 1tbsp + 1/4tsp active dry yeast
  • 3 3/4 to 4 1/2c all-purpose flour
  • 1tbsp kosher salt
  • 3 sticks (1 1/2c) cold unsalted butter
  • 1 egg, lightly beaten
  • 1tsp cream or milk for egg wash
  • chocolate batons or bittersweet chips for pains au chocolat

Equipment to have on hand: Stand mixer with dough hook candy thermometer kitchen towels Ruler Pastry scraper Pastry brush Parchment paper or silpat Spray bottle (although I improvised — see below)

Directions:

Make dough: Stir together warm milk, brown sugar, and yeast in bowl of standing mixer and let stand until foamy, about 5 minutes. (If it doesn’t foam, discard and start over.) Add 3 3/4 cups flour and salt and mix with dough hook at low speed until dough is smooth and very soft, about 7 minutes.

Transfer dough to a work surface and knead by hand 2 minutes, adding more flour as necessary, a little at a time, to make a soft, slightly sticky dough. Form dough into a roughly 1 1/2-inch-thick rectangle and chill, wrapped in plastic wrap, until cold, about 1 hour.

Prepare and shape butter: After dough has chilled, arrange sticks of butter horizontally, their sides touching, on a work surface. Pound butter with a rolling pin to soften slightly (butter should be malleable but still cold). Scrape butter into a block and put on a kitchen towel, then cover with other towel (I wrapped them in plastic wrap instead, but it did break at one point). Pound and roll out on both sides until butter forms a uniform 8- by 5-inch rectangle. Chill, wrapped in towels, while rolling out dough.

Roll out dough: Unwrap dough and roll out on a lightly floured surface, dusting with flour as necessary and lifting and stretching dough (especially in corners), into a 16- by 10-inch rectangle. Arrange dough with a short side nearest you. Put butter in center of dough so that long sides of butter are parallel to short sides of dough. Fold as you would a letter: bottom third of dough over butter, then top third down over dough. Brush off excess flour with pastry brush.

Roll out dough: Turn dough so a short side is nearest you, then flatten dough slightly by pressing down horizontally with rolling pin across dough at regular intervals, making uniform impressions. Roll out dough into a 15- by 10-inch rectangle, rolling just to but not over ends.

Brush off any excess flour. Fold in thirds like a letter, as above, stretching corners to square off dough, forming a 10- by 5-inch rectangle. (You have completed the first “fold.” Make one impression in the dough with a finger to remind yourself that one fold is finished.) Chill, wrapped in plastic wrap, 1 hour.

Make remaining “folds”: Make 3 more folds in same manner, chilling dough 1 hour after each fold, for a total of 4 folds. (If any butter oozes out while rolling, sprinkle with flour to prevent sticking.) Wrap dough tightly in plastic wrap and chill at least 8 hours but no more than 18 (after 18 hours, dough may not rise sufficiently when baked). NOTE: This is when you can let the dough hang out in the fridge overnight and get some rest, you croissant-makin’ superstar!

Roll out and cut dough: Cut dough in half and chill 1 half, wrapped in plastic wrap. Roll out other half on a lightly floured surface, dusting with flour as necessary and stretching corners to maintain shape, into a 16- by 12-inch rectangle. Brush off excess flour with pastry brush and trim edges with a pizza wheel or sharp knife.

Arrange dough with a short side nearest you. Cut in half horizontally and chill 1 half. Cut remaining half vertically into thirds, forming 3 rectangles. Cut each rectangle diagonally in half to make 2 triangles, for a total of 6 triangles. If you’re making pain au chocolat as well, cut some of the dough into smaller rectangles (see my example diagram, below).

For the more visual among you, here’s a diagram I drew of how I ultimately rolled my two halves of dough (note that you need to work with a portion of the dough at a time to keep the rest chilled). This diagram shows you how I cut the dough to make 18 croissants and 9 pains au chocolat (the rectangles):

Shape croissants: Holding short side (side opposite tip) of 1 triangle in one hand, stretch dough, tugging and sliding with other hand toward tip to elongate by about 50 percent.

Return to work surface with short side of triangle nearest you. Beginning with short side, roll up triangle toward tip. Croissant should overlap 3 times, with tip sticking out from underneath; you may need to stretch dough while rolling.)

Put croissant, tip side down, on a parchment-lined large baking sheet. (Curve ends inward to make a crescent shape if desired, joining their cute little arms. They won’t stay joined during proofing, but this will help ensure that they do maintain their shape. I used a minute drop of water to seal their arms closed if the dough seemed dry.)

Make more croissants with remaining 5 triangles, then with remaining rolled-out dough, arranging them 2 inches apart on baking sheet. Repeat rolling, cutting, and shaping procedures with chilled piece of dough. Note: To make pain au chocolat, simply place a chocolate baton or bittersweet chips on one side of the rectangle (about 1/4-inch from the edge) and roll it up — very simple!)

Freeze croissants, if desired: This is the point at which you may place shaped, unproofed croissants on a baking sheet lined with wax paper in the freezer for an hour or two, until frozen. Then place them in a Ziploc bag and freeze. They’re absolutely best when baked within a week. When ready to bake (from frozen), thaw overnight in the refrigerator and proceed to the proofing step as normal. If not freezing, skip this step entirely and proceed to proofing.

Proof your croissants: First, brush croissants with a lightly beaten egg mixed with a teaspoon of milk or cream. Then proof. I use the Pastries from La Brea Bakery method here. Turn the oven on to 100 degrees. After a few minutes, turn the oven off and open the door. When the temperature drops to just slightly warm, place the croissants in the oven and close the door. Let the croissants rise for 2 to 2 1/2 hours or until they are about 1 1/2 times their size, feel marshmallow-y, and leave a slight indent when touched. Make sure to remove the croissants before heating the oven for baking.

Bake croissants: For best results, bake one pan of croissants at a time (or two pans on the same rack, if they’ll fit). Preheat to 425°F. Place an oven-safe dish full of water on the rack below where the croissants will be baking to produce steam.

Spritz inside oven generously with spray bottle and close door (I used my hands for this — just sprinkled water around). Put croissants in oven, then spritz again before closing door. Reduce temperature to 400°F and bake 8 minutes without opening door.

Switch position of sheets in oven and rotate sheets 180°, then reduce temperature to 375°F and bake until croissants are deep golden, about 8-10 minutes more. Do not take them out at light golden brown, or they’ll be doughy in the middle. They need to get good and golden on the outside.

Croissants are best eaten slightly warm, slathered with butter, and with a lot of “Mmmms” and “Ahhhhs.” Enjoy!

Additional tips and resources: -To see butter pounding, view this video of Julia Child and Michel Richards making puff pastry. The cold butter is pounded around 3:20 into the video, though I would do it with a sheet of plastic wrap on top as well. -See below for photos that will clarify the folding instructions. -The dough needs to be kept cool throughout the entire rolling process. I crank the air down a degree or two in my apartment, chill my rolling pin in the freezer for a few minutes before rolling, and sometimes use frozen veggies I have on hand to ice down my counter (just be sure to dry it) before flouring and rolling. If at any time the butter seems oozy, fold your dough up and chill it well before continuing. -Don’t over-flour the counter, but don’t be afraid of flour. I was so timid about flouring the counter early in my baking life that I usually had a sticky mess on my hands. Once I finally decided to flour however much I needed (albeit lightly each time), things got a lot simpler for me. Check periodically while rolling and if the dough is sticking, flour lightly beneath it. One thing that helped me get the hang of how much to flour the counter and dough was watching youtube videos of people making puff pastry and croissants — and watching how much they floured.

21 "The Best" Chocolate Chip Cookies

21.1 Ingredients

  • 227g (2 sticks) butter
  • 1 standard ice cube (about 2 tbsp frozen water)
  • 284g (about 2 cups) flour
  • 3/4 tsp baking soda
  • 1 tsp table salt (or 2 tsp Diamond Crystal kosher salt)
  • 142g (about 3/4 cup) granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 142g (about 1/2 cup tightly packed plus 2 tbsp) dark brown sugar
  • 227g semi-sweet chocolate, roughly chopped with knife into 1/2" to 1/4" chunks
  • Coarse salt for garnish

21.2 Directions

  1. Melt butter in medium saucepan over medium-high heat
  2. Cook, gently swirling pan, until particles begin to turn olden brown and butter smells nutty, about 5 min
  3. Remove from heat and continue swirling pan until butter is a rich brown, about 15 sec longer
  4. Transfer to a medium bowl, whisk in an ice cube, and transfer to refrigerator, and allow to cool completely, about 20 min, whisking occasionally (should be starting to turn opaque again, firm around edges)
  5. Whisk together flour, baking soda, and salt in a large bowl
  6. In a separate bowl, whisk granulated sugar, eggs, and vanilla extract until mixture is pale brownish-yellow and falls off whisk in thick ribbons
  7. Add brown sugar and cooled browned butter to egg mixture, stir only until combined
  8. Add flour mixture and mix until just barely combined, but some dry flour still remains
  9. Add chocolate and mix until dough comes together
  10. Transfer to an airtight container and refrigerate 8-72 hours
  11. When ready to bake, adjust oven racks to upper middle and lower middle positions and preheat to 325F
  12. Using 1 oz ice cream scoop or large spoon (3 tbsp-ish, 6-8 balls per sheet), place scoops of cookie dough onto non-stick or parchment-lined baking sheet, tearing to make craggier cookies
  13. Bake 7 min
  14. Rotate pans back to front, top to bottom
  15. Bake an additional 6-9 min, until golden brown around edges but still soft
  16. Remove from oven
  17. While cookies are still hot, sprinkle lightly with coarse salt and gently press it into the cookies
  18. Let cool 2 min, then transfer to wire rack to cool completely

22 Basic Fruit Syrup/Sauce

22.1 Ingredients

By volume

  • 1 part water
  • 1 part sugar
  • 1 part fruit
  • (optional) 1/8 part corn starch to thicken
  • (optional) dash food acid to prevent crystallization

22.2 Directions

  1. Put sugar (and optionally corn starch and acid) in sauce pan
  2. Add enough water to make paste, stir once or twice, then add the rest of the water
  3. Stirring continually, boil for 3 minutes
  4. Add fruit and lower temperature
  5. Simmer an additional 5-15 minutes

23 Slow Cooker/Crock Pot Creamy Ranch Chicken

23.1 Ingredients

  • 4 chicken breasts
  • 6 medium Russet potatoes
  • 2 cups baby carrots
  • 23floz can condensed cream of chicken soup
  • 1oz dry ranch mix (see above or store bought)
  • 1/2 cup milk or cream
  • Fresh parsley to taste (optional)

23.2 Directions

  1. Cut potatoes into 2-inch chunks
  2. Spray a large crock (7qt?) with non-stick spray
  3. Place cut potatoes and baby carrots in the bottom, breasts on top
  4. In a medium bowl, whisk together cream of chicken, ranch mix, and milk/cream
  5. Pour mixture evenly over chicken
  6. Cover with lid and cook on High for 5-6hrs OR Low on 8-9hrs
  7. Top each serving with parsley as garnish

24 Pflugfredo! Alpfredo! Alfredo-ish! :D

24.1 Ingredients

  • 1 stick butter
  • Bunch of cream
  • Bunch of parmesean (powdered incorporates better)
  • Zest or squeeze of lemon (optional)
  • Garlic salt to taste
  • Scant dash of ghost pepper
  • Dash of white pepper

24.2 Directions

  1. Whisk throughout
  2. Melt butter
  3. If using, add lemon juice/zest
  4. Add parmesean slowly, waiting for it to incorporate as you go
  5. Slowly add cream
  6. Add spices
  7. Stir until steaming again, serve fresh

25 Pulled Pork

All measures approximate.

25.1 Sauce ingredients

Seasons a large pork shoulder

  • 2 tbsp ground hyssop/dry hyssop tea
  • 2 tbsp ginger
  • 2 tbsp soy sauce
  • 2 cloves garlic (or tbsp of powdered)
  • 1 tsp white pepper

25.2 Ancilliary ingredients

  • 1 large onion AND/OR enough bacon to cover bottom of slow cooker
  • If your shoulder has no fat cap, enough bacon to cover the shoulder
  • 1-2 cup Luxardo Maraschino (cherry liqueur)

25.3 Directions

  • Mix all sauce ingredients and set aside
  • Sear the outside of the shoulder in a high-heat pan
  • If using the onion, slice it into 0.5in (1.25cm) rounds
  • Cover the bottom of the slow cooker with the onion and bacon (I did onion, then bacon, but either would work)
  • Put your pork shoulder in, fat cap up (or covered with a bacon blanket)
  • Drizzle the cherry liqueur all over the top
  • Pour the prepared sauce over that
  • Cook on high at least 3-4 hours, or low for 8-10. Mine was on low for ~20.

26 Chicago Tribune KFC Original Recipe

https://www.chicagotribune.com/lifestyles/travel/ct-kfc-recipe-revealed-20160818-story.html This is rumored to be the KFC Original Recipe. People who tried it have said if it's not accurate, it's very close.

26.1 Ingredients

  • 2 cups white flour
  • 4 tbsp paprika
  • 3 tbsp white pepper
  • 2 tbsp garlic salt
  • 1 tbsp black pepper
  • 1 tbsp celery salt
  • 1 tbsp dried mustard
  • 1 tbsp ground ginger
  • 2/3 tbsp salt
  • 1/2 tbsp thyme
  • 1/2 tbsp basil
  • 1/3 tbsp oregano
  • 2 tbsp MSG

27 Pizza Dough

27.1 Ingredients

  • 283g flour ("00" flour or bread flour preferred)
  • 187g water
  • 4g salt
  • 2g baker's yeast

28 Cream Biscuits

28.1 Ingredients

  • 311g all purpose flour, plus additional for dusting
  • 17g baking powder
  • 6g salt
  • 14g granulated sugar
  • 1 1/2 cups heavy cream

28.2 Directions

  1. Whisk together dry ingredients
  2. Fold in heavy cream, stirring until just moistened
  3. Turn out dough onto surface, fold 1-2 times to combine, and press down to 1/2in
  4. Cut 2in biscuits as closely as possible
  5. Bake at 400F until risen and golden, about 12-15min

Created: 2019-02-04 Mon 20:59

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