Peanut Butter Cookies

Prep Time: 30 minutes
Bake Time: 8-12 minutes per batch.
Yield: 36 Cookies
Bake Temp: 375F

Ingredients:

• 1/2 cup unsalted butter, softened
• 1/2 cup peanut butter
• 1/4 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 egg
• 1 1/4 cup all-purpose flour*
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 3/4 teaspoon baking soda
• 3 cups quick oats

*If using self-rising flour, omit salt, baking powder, and soda.


Instructions:

1. Add all ingredients to the mixer and mix thoroughly.
2. Cool the dough in the refrigerator, covered in plastic, for at least 20 minutes.
3. preheat oven to 375
4. Roll into 1 inch balls and place 3 inches apart on a baking sheet. (greased or non-stick)
5. With floured fork, make hash marks on each ball, pressing down to make each cookie a 2 inch circle.
6. bake for 8-12 minutes depending on your oven. Remove when cookie is set but not firm.

Country Bread Loaf

 

Prep: ~5 Hours
Cook ~35 Minutes
Yield: 1 loaf

Ingredients:

• 550 grams of bread flour
• 200 grams of whole wheat flour
• 600 grams of water at ~100 degrees F
• 15 grams of kosher salt
• ~3 grams of active yeast

Instructions:

1. Combine flour and water by hand in large mixing bowl and let rest for 10 minutes.
2. Add the salt and yeast to the dough. Pinch, stretch, and fold the dough for 5 minutes.
3. Cover the dough and rest on a pot holder or rag for 20 minutes.
4. Pinch and fold the dough for another minute before covering back up and let rest for an hour.
5. Pinch and fold the dough again for a minute, then cover and rest for another 2 hours.
6. sprinkle flour onto clean work surface and turn the dough out onto it.
7. Sprinkle the dough with flour and fold over 2 or 3 times before forming the loaf by cupping the bottom of the dough and pulling towards yourself.
8. Place the loaf into a floured bowl or benetton. Cover and rest for one more hour.
9. Preheat the oven to 475 degrees with a dutch oven inside.
10. Turn the dough over into the dutch oven and return to the oven, covered for 25 minutes.
11. Remove the lid and bake for an additional 5 or 10 minutes to darken the crust.

Potato Soup

Prep: ~20 Minutes
Cook ~30 Minutes
Yield: 8-10 Servings

Ingredients:

• 10 russet potatoes, 5 mashed, 5 diced small
• *6-8 slices of bacon, cooked and shredded
• 64 ounces chicken stock
• 1 medium yellow onion diced
• 1 large carrot, diced
• 1 stalk celery, thinly sliced
• 1 tablespoon flour
• 5 tablespoons butter
• 1 cup milk or cream
• **1 Tablespoon olive or vegetable oil

 *Cubed and seared ham can be used instead of bacon.
**1 tablespoon of bacon fat can be used in place of oil.

Instructions:

1. Boil 5 potatoes and mash.
2. Heat 1 tablespoon oil or bacon fat in large stock pot and add 5 tablespoons butter to melt.
3. Add 1 medium diced onion, 1 large diced carrot, 1 stalk sliced celery and saute until soft.
4. Stir in 1 tablespoon flour and cook until browned.
5. Slowly add in cold stock, 1 cup at a time and stir to ensure clumps do not form.
6. Once all the stock is added and the soup is up to a boil, add the other five diced potatoes.
7. Let the potatoes cook until soft, then add in shredded bacon and mashed potatoes. Mix well.
8. Pour in 1 cup of milk or cream and stir.

Crustless Sweet Corn and Zucchini Pie

Prep Time: ~15 Minutes
Cook Time: ~1 Hour
Yield: 6-8 servings

Ingredients:

• 4 tablespoons butter
• 1/2 yellow onion, diced.
• 2 ears sweet corn
• 2 large zucchini unpeeled, Sliced very thin (~4 cups)
• 8 ounces sliced mushroom*
• 1 tablespoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 12 ounces shredded cheese (Monterrey jack and Mozzarella)
• 4 eggs beaten

 *8 ounces of cooked chicken or other meat can be used in place of mushrooms.

Instructions:

1. Preheat oven to 375f.
2. Melt 4 tablespoons butter in large skillet.
3. Add diced onions, sliced zucchini, and sliced mushrooms to butter.
4. Cut the corn kernels from the 2 cobs and add to the skillet. Saute until all veggies are soft.
5. Remove from heat and let cool long enough to ensure eggs won't cook when added.
6. Stir in 1 tablespoon basil, 1 teaspoon oregano, 1/2 teaspoon salt.
7. Stir in most of the 12 ounces of cheese. Leave some to sprinkle on the top later.
8. Transfer the contents of the skillet into a greased 9 inch pie pan.
9. Arrange several of the zucchini slices at the top so they lay flat.
10. Sprinkle the top of the pie with remaining cheese.
11. Cover with greased foil and bake for 20 minutes.
12. Remove foil and bake until golden brown and not runny. (10-15 minutes)
13. Let stand 10 minutes before serving.

Chicken & Dumplings

Prep: ~20 minutes
Cook: ~20 minutes
Yield: 8-10 servings

Ingredients:

• 5lb chicken breast or thighs (shredded)
• 1/2 teaspoons parsley, sage, rosemary, thyme, coriander
• 1 bay leave
• 2 tubes large country style biscuits
• 2 cans cream of chicken soup
• 1 stalk of celery (Optional)
• 1 large yellow onion
• 3 Tablespoons butter
• Salt and pepper

Instructions:

1. Liberally salt the chicken breasts or thighs.
2. Finley chop 1 large onion, four cloves garlic, and 1 stalk of celery.
3. Using large stock pot, poach chicken using bay leaf, spices, and celery extras
4. Remove the chicken and strain the stock. Save the stock (around 8 cups)
5. Shred the chicken
6. Return the stock pot to the stove without the stock and melt 3 tablespoons butter.
7. Add celery to the butter and saute until celery is fork tender.
8. Add onion and garlic, ~2 minutes.
9. Add 2 cans cream of chicken, stock, and shredded chicken.
10. Cover and bring to boil.
11. Separate biscuits and cut each biscuit into 8ths. 
12. Roll each eighth into a ball and drop one at a time into boiling soup. Don't stir.
13. Let cook for ~15 minutes then stir thoroughly before serving.