Author: admin

Vanilla Cookies

Beat on medium until fluffy:

  • 35 g unsalted butter, room temp
  • 43 g shortening
  • 53 g powdered sugar, sifted
  • 61 g sugar

Mix in a small bowl and add to butter mixture:

  • 1 egg
  • 2½ t water
  • ½ t vanilla

Whisk together then mix in on low:

  • 7 oz AP flour sifted with ¼ c cornstarch
  • 1½ t baking powder
  • ½ t kosher salt

Form into a rectangle and wrap in plastic; refrigerate 2 hrs or overnight. Roll to ¼” thick and use cutters.
300º 20-25 mins. Cool on pan.

NEXT TIME: for more Nilla Wafer-like cookies, use smallest cutter and bake longer? More vanilla. Compare with Martha Stewart’s recipe to try and get them more golden brown and crisp. Probably more butter.

Carrot Cake

  • 70 g brown sugar
  • 50 g white sugar
  • 100 g veg oil
  • 1 container unsweetened applesauce
  • 3 eggs
  • cinnamon, ginger, cloves, vanilla
  • scant t salt
  • 170 g WWW flour
  • 1½ t baking soda
  • 200 g shredded carrots
  • 50 g unsweetened shredded coconut

Greased 9″x9″ metal pan. 350º 30 mins.

    Frosting

  • 2 oz cream cheese, room temp
  • 1 oz unsalted butter, room temp
  • pinch salt
  • vanilla
  • ~3 oz powdered sugar
  • add milk if too stiff

Quiche

Makes 2 crusts (freeze one for later):

  • 225 g AP flour
  • 1 t salt
  • 8 T cold unsalted butter
  • 1 small egg
  • ¼ c cold water

Refrigerate 30 mins before rolling.

Filling:

  • 2-3 oz shredded cheese
  • 3-4 eggs
  • splash milk
  • salt and pepper
  • herbes de Provence or pizza seasoning
  • ~1 c chopped vegetables, lightly sauteed

Blind bake 20 mins @ 400º. Half the cheese on bottom, then veg and egg mixture, then remaining cheese. 375º ~20 mins until center is 160º.

Chocolate Chip Pretzel Cookies

  • 6 T unsalted butter, room temp
  • ⅓ c brown sugar
  • 1 egg
  • vanilla
  • ½ t baking soda
  • ¼-½ t salt (depending how salted the pretzels are)
  • 5½ oz AP flour
  • ½ c chopped pretzels
  • ½ c chocolate chips

Cream butter and sugar; add egg; add dry to wet; stir in pretzels and choc chips.
350º 15 mins. Yield ~18 with tablespoon scoop 2″ apart.

Coconut Buns

  • 4 oz WWW flour
  • 12 oz bread flour
  • 2 T sugar
  • 1 t salt
  • 2¼ t yeast
  • 6 oz coconut milk
  • 6 oz water
  • 1 c unsweetened coconut

First rise: ~1 hr
Brush tops with coconut oil, cover with plastic wrap.
Second rise: 45 mins

350º ~15 mins. top third of oven if using bun pans.