Wookie Cookies

Wookie Cookies (Modified from the Star Wars Cookbook)

2 1/4 cups flour
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 package dry chocolate pudding (4oz)

1 cup butter (softened)
1 cup brown sugar
1/2 cup white sugar
2 eggs
1 1/2 tsp vanilla extract
2 cups milk chocolate chips (or 1 cup milk chocolate and 1 cup semi-sweet)

Preheat oven to 375 degrees.  Put flour, baking soda, salt, cinnamon and pudding in a mixing bowl.  Stir until well mixed.

In another bowl, mix butter, brown sugar and white sugar until smooth.  Mix in eggs and vanilla.  Add the flour mixture and mix until blended.  Stir in chocolate chips.

Scoop dough on ungreased cookie sheet.  Bake for 10 minutes or until cooked through.

Sweet Potato Biscuits

Sweet potato puree may be purchased or you can make your own. Place 1 sweet potato peeled and cut into chunks in a saucepan, cover with water, and bring to a boil. Cook, partially covered until tender (easily pierced by a knife) about 15 minutes.

Drain sweet potatoes and puree in a blender, food processor or food mill and place aside

1 3/4 cups all purpose flour
2 tbsp. light brown sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soad
6 tbsp chilled butter,  in pieces plus additional 1/2 tbsp for topping biscuits
3/4 C sweet potato puree (see recipe made from 1 med sweet potato)
1/3 c buttermilk

preheat oven to 425 and grease an 8 inch cake pan

place the flour, brown sugar, baking powder, salt and baking soda in the bowl of a food processor and pulse few times to blend. Distribute the butter around the bowl and plus again until mixture resembles small peas, about 10 2 second pulses

(If you do not have a food processor you can incorporate th butter by hand using a tech called cutting. hold a piece of butter between two knives and make and x with your hands. repeat until incorporated.)

In a large bowl, whisk together 3/4 cup sweet potato puree and 1/3 cup buttermilk. add flour mixture to the sweet potato mixture and stir briefly until just combined (over mixing with make biscuits dry and tough)

turn out dough onto a lightly floured surface, and knead very gently until dough comes together but is still slightly lumpy, five or six times.

shape into a disk, and use the palms of your hands to pat into an even 1 inch thickness. with a floured 2 inch biscuit cutter, cut out biscuits and close together as possible. gather together scraps and repeat to cut out more biscuits.

arrange biscuits snugly in the greased pan. brush with 1/2 tbls melted butter

bake until golden, rotating once, about 15 min

BYU Mint Brownies

Ingredients:

1 c. margarine

1/2 c. cocoa

2 Tbsp. honey

4 eggs

2 c. sugar

1 3/4 c. flour

1/2 Tbsp. baking powder

1/2 tsp. salt

1 c. chopped walnuts

12 oz. chocolate icing (Use your own icing recipe

or purchase some chocolate frosting. You can also

search the Internet for chocolate icing recipes.)

MINT ICING

5 Tbsp. margarine

dash of salt

3 Tbsp. milk

1 Tbsp. light corn syrup

2 1/3 c. powdered sugar

1/2 tsp. mint extract

1-2 drops green food coloring

Directions:

PREP AND COOK: 90 min. COOL: 1 hr.

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking

powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan.

Bake at 350 degrees for 25 minutes. Cool.

2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat

until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually

until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to

stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

Mom's Tartar Sauce

Lemon Dipping Sauce aka Tartar Sauce

1 Cup Mayonnaise
1/4 cup parsley, chopped
1/2 tsp lemon peel, grated
1 Tbls lemon juice
1/4 tsp onion salt
Combine all ingredients. Chill until ready to serve. Makes about 1 cup

Best Pie Crust, Crispy and Tender

• 2 1/2 C flour
• 3/4 tsp salt
• 3/4 C shortening
• 8-10 tbs (1/2 C plus 2 tbs) ice cold water
• 9in pie pan

1. Combine flour and salt in mixing bowl
2. Gently cut in shortening until pea sized 
3. Sprinkle 6 tbs of cold water over flour mixture, tossing lightly with a fork or rubber scraper. Add the remaining water 1 tbs at a time, tossing with a fork, and press to the side of the bowl until all is moistened 
4. Divide dough in half, gently pat into 2 lightly flattened balls
5. For a two crust pie:
1. Bottom: On a lightly floured surface, roll one ball from center to edges to form a 12in circle. Place in pie pan. Trim for a 1in over hang. Place desired filling
2. Top: On a lightly floured surface, roll second ball from center to form a 12in circle. Place on filling, and cut slits or shapes to allow steam to escape. Trim pastry one inch beyond the rim. Fold top edge over the bottom edge and flute the edge to seal.
6. For a lattice top pie:
1. Bottom: On a lightly floured surface, roll one ball from center to edges to form a 12in circle. Place in pie pan. Trim for a 1in over hang. Place desired filling
2. Top: On a lightly floured surface, roll second ball from center to form a 12in circle. Cut the pastry into 1/2in strips. Starting at center of pie, weave the strips over the filling to make a lattice. Press the ends of the strips into the rim of bottom crust. Fold bottom crust over the strips, and flute the edge to seal. 
7. Topping: 2-3 tbs milk, sugar
8. Wrap edges with tinfoil (shiny side out) to avoid burning 
9. Bake in 425 oven

*2 C pastry flour sub

• 1 1/3 C all purpose flour plus 2/3 cup cake flour

*From KK's cooking class*

Fluffiest Waffles of Your Life

• 1 3/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 2 egg yolks
• 1 3/4 cups milk
• 1/2 cup cooking oil
• 2 egg whites

1.  In a medium mixing bowl stir together flour, baking powder, and salt. Make a well in the center of dry mixture;set aside.
2. In another medium mixing bowl beat egg yolks slightly. stir in milk and oil. add egg yolk mixture all at once to the dry mixture. stir just till moistened (batter should be lumpy)
3. In a small mixing bowl beat egg whites till stiff peaks form (tips stand straight). Gently fold beaten egg whites into flour and egg yolk mixture, leaving a few fluffs of egg white.
4. Make the waffles

Orange Teriyaki Beef with Noodles

• 1 lb beef boneless sirloin, cut across grain into thin strips 
• 2 cans (14.5 oz each) of beef broth
• 3 tbs cornstarch
• 1/4 C soy sauce
• 1/4 C brown sugar
• 1 clove mined garlic
• 1/8 tsp powdered ginger
• 1/4 C orange marmalade
• 3 C snap pea pods
• 6 oz uncooked extra thin spaghetti noodles

1. Spray 12 in skillet with cooking spray. Cook beef in skillet over medium-high heat 2-4 min until brown. 
2. Mix cornstarch with 1/2 C beef broth. Set aside to think sauce later
3. In same skillet used to cook meat, mix remaining broth, soy sauce, brown sugar, garlic, ginger, and marmalade. Heat to boiling. Stir in noodles; reduce to medium heat. Cover and cook 5-10 min until noodles are tender
4. Stir in snap pea pods, broth/cornstarch mixture, and beef. Cook uncovered 2-3 min

*From KK's cooking class*

Cooking Class Meatballs

• 1 1/2 C bread cumbs
• 1/2 C oats
• 1/2 C milk
• 1/2 C minced yellow onion
• 1/2 C mined celery
• 2 beaten eggs
• 2 lbs lean ground beef
• 1 tbs salt
• 1/4 tsp pepper
• 1 tsp nutmeg
• 2 tbs dried parsley
• 1/2 C applesauce

1. Soak bread crumbs and oats in milk
2. Add seasonings and mix thoroughly
3. Add onion, celery, eggs, ground beef, apple sauce, 
4. Portion into 1 in balls (don't compress too tightly or center will not cook). Place balls on foil-lined cookie sheet. Cook at 400 for 10-20 min

Goes great with Cheese Fondue 

*From KK's cooking class*

Cheese Fondue

• 1 tbs olive oil
• 1 small shallot
• 2 tbs apple juice
• 1 C half & half
• 8oz cream cheese
• 1 C shredded Swiss cheese
• 1 tsp lemon juice
• 1/2 tsp ground nutmeg
• 1/2 tsp pepper

1. Heat olive oil in a saucepan over medium heat. Add chopped shallots and saute for 2-3 min
2. add apple juice and cook for 1-2 min. Juice will mostly evaporate
3. Add half & half and reduce heat to low
4. Add cream cheese pieces to pan. Allow to completely melt, stirring gently
5. Add parmesan and swiss cheese. Stir until cheese is completely melted
6. Stir in lemon juice, nutmeg and black pepper
7. Serve 

Goes great with Cooking Class Meatballs 

*From KK's cooking class*

Crunchy Hawaiian Salad

• 1/2 C oil
• 1 tbs sesame oil
• 6 tbs white vinegar
• 1/4 C sugar
• 1/4 tsp salt
• 1/2 tsp pepper
• 1 small head cabbage
• 4 green onions, chopped
• 11 oz can mandarin oranges, drained
• 3 oz ramen noodles
• 1/4 C slivered almonds, toasted
• 1/4 C sesame seed, toasted

1. Combine oil, sesame oil, vinegar, sugar, seasoning packet from noodles, salts and pepper in small bowl; chill
2. Shred cabbage. Mix cabbage, green onions, and mandarin oranges in bowl 
3. Toast seeds
4. Crumble noodles into salad. Sprinkle nuts. Add dressing, toss, refrigerate 

*From KK's cooking class*

Sweet Pork Fajitas *KK's Cooking Class*

• 24 fajita sized tortilla
• 2 cups shredded cheddar cheese 
• 1 boneless pork shoulder or butt roast (3 lbs)
• 1 Old El Paso Roasted Garlic Sauces Packet (I think I got the roasted tomato and it was really good, just very sweet)
• 1 3/4 C A&W Root beer
• 1 3/4 C brown sugar
• 1 yellow onion
• 2 cloves garlic
• 1 green, yellow, orange, and red bell pepper
• 1 teaspoon cumin
• 1/2 teaspoon salt

1. Trim fat and cut roast into fourths
2. Mix root beer, sugar, and sauce packet together
3. Place mixture and meat in crock pot
4. Let it go for however you want (I did 6-8 hours)
5. Last hour of cooking slice veggies into thin strips
6. Heat oil and spices in large skillet on medium heat. Add veggies and saute until cooked but slightly firm
7. Place in crock pot

*From KK's cooking class*

Fruit Salad and Cinnamon Chips

• 2 kiwis diced
• 2 golden delicious apples, diced
• 1 C frozen raspberries
• 1 lb strawberries chopped
• 1 Tbs brown sugar
• 3 Tbs orange marmalade
• 10 medium sized flour tortillas
• cooking spray
• cinnamon sugar

1. in a large bowl, gently mix the fruit, sugar and marmalade. Cover and chill for 15 min
2. preheat over to 400 
3. spray one side of each flour tortilla with cooking spray. Cut into wedges and place on baking sheet. Sprinkle with cinnamon sugar. Spray again with cooking spray
4. bake in oven 8-10 min

*From KK's cooking class*

Broccoli Rasin Salad

Ingredients

• 1/4 lb cooked, crumbled bacon
• 1/2 large head of broccoli
• 1/4 C chopped onion
• 1/4 C raisins 
• 1/4 C chopped pecans or walnuts
• 1/4 C & 2 Tbs mayo
• 1 Tbs vinegar
• 1/4 C sugar 

1. Cut broccoli into small florets. Peel, quarter lengthwise, and cut the stem into 1/4 in pieces
2. Combine broccoli, onions, raisin, nuts, and bacon. In a small separate bowl, make dressing of mayo, vinegar, and sugar
3. Pour dressing over salad
4. Refrigerate until ready to serve

*From KK's cooking class*

Raspberry Streusel Muffins

Muffins:

• 3 C flour
• 1 C sugar
• 4 tsp baking powder
• 1 C milk
• 1 C melted butter
• 2 beaten eggs
• 2 C fresh or frozen raspberries
• Paper muffin liners 

1. Preheat the over to 375 and line the muffin tins iwth paper liners. If using a dark pan lower the oven temp by 25 degrees and watch baking time. You will probably need a litter longer
2. Prepare streusel topping and set aside (below)
3. Combine dry ingredients in a large bowl
4. Combine milk, butter, and egg in a small bowl
5. Pour wet ingredient into flour mixture, and stir just enough to combine
6. Spoon half batter into muffin cups
7. Put 4 raspberries in each cup
8. Spoon the rest of the batter over raspberries, leaving room for streusel topping
9. Sprinkle topping onto batter
10. Bake 25-30 min

Pecan Streusel Topping:

• 1/2 C chopped pecans
• 1/2 C flour
• 1/2 C packed brown sugar
• 1/4 melted butter

1. Combine pecans, brown sugar and flour in a small bowl
2. Add melted butter, and stir until it resembles crumbs
3. sprinkle over muffins before baking

*From KK's cooking class*

Chipotle Guacamole

This recipe came straight from Chiptole's website. Haven't tried it yet, but had to post it before I forgot;)

THIS IS ALL YOU’LL NEED:

• 2 ripe Hass avocados (In the restaurant, we use 48 per batch, multiple times per day)
• 2 tsp lime juice
• 2 tbsp cilantro (chopped)
• 1/4 cup red onion (finely chopped)
• 1/2 jalapeño, including seeds (finely chopped)
• 1/4 tsp kosher salt

 

HOW TO DO IT:

1. Choose the right avocado. It should feel squishy yet firm (like the palm of your hand), and be a nice dark green color on the inside.
2. Cut the avocado in half and the remove the pit (carefully!)
3. Scoop the avocados and place in a medium bowl.
4. Toss and coat with lime juice.
5. Add the salt and using a fork or potato masher, mash until a smooth consistency is achieved.
6. Fold in the remaining ingredients and mix well.
7. Taste the guacamole (over and over) and adjust seasoning if necessary.

Banana Bread in a Bundt

2 C flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 tsp nutmeg
1/2 tsp cinnamon
2 eggs
1 1/2 C banana (5)
1 C sugar
1/2 cup oil or melted butter
1/4 nuts

bake at 350 for 45 min in bundt pan

recipe courtesy of vicki

Tiff's Homemade Lemonade

For 1 gallon of delicious, pucker-you-up lemonade:

6 Cups of freshly squeezed lemon juice
        (My lemons are pretty sour. If you use a sweeter variety, like Meyer, you will need less simple syrup.)
2 Cups of simple syrup
       -Measure 2 Cups of water and bring to a boil
       -Add 2 Cups of granulated sugar and stir until sugar disolves (1-2 minutes)
       -Remove from heat and allow to cool. Does not have to reach room temperature, but must be mildly
         warm to avoid cooking the lemon juice when they mix together.
8 Cups of water

If you prefer sweeter lemonade, use equal measurements of lemon juice to simple syrup. For example, 1 Cup lemon juice and 1 Cup simple syrup (1 Cup water with 1 Cup sugar) and about 3 Cups water. This will make about 1 quart of sweet lemonade.

BRAN MUFFINS

Eva Lynch

2 Cups General Mills Fiber One Bran – (Any hard nut bran will work)

2 Cups boiling water

·     Combine and let sit while you mix the other ingredients

(It needs to soften)

4 Cups Kellogg’s Bran

2 Cups Sugar

1 Cup 2 Tlbs. Crisco oil -  (any Vegetable oil will work) 

1 quart butter milk

4 eggs

·     Mix together

5 Cups flour

5 tsp. soda

1 tsp. salt

*I put 1 cup of warm water in blender and ¼ Cup Flax seed and ½ Cup raw almonds and blend them up and fold them into the Mix after you put the bran in.  (If you really want to get things moving, add this)

·     Mix together flour, soda, and salt.  Fold into Kellogg’s Bran and then fold all ingredients together.

·     Refrigerate or cook at 400 for 15 – 20 minutes

·     You can also add chocolate chips

·     Dough lasts up to 6 to 8 weeks in the refrigerator sealed tightly