Sharon’s Chocolate chip sea salt cookies

       •      2-1/4 c. Cake flour * DIY below

       •      1-1/2 c. All purpose flour 

       •      1-1/4 tsp. Baking soda 

       •      1-1/2 tsp baking powder 

       •      1 tsp. Salt (add  1/2tsp. more if not sprinkling on top.)

       •      2-1/2 sticks butter softened 

       •      1-1/2 c. Light brown sugar 

       •      3/4 c. Sugar 

       •      2 large eggs

       •      2 tsp vanilla 

       •      20 oz. Chocolate chips/ chunks (about 3 heaping cups)

       •      Sea salt 

 

Directions 

       ⁃Sift dry ingredients 

       ⁃Cream butter and sugars together Until fluffy. About 3-4 minutes. 

       ⁃Reduce speed and add dry ingredients and mix until just combined. 

   -  Add vanilla and eggs

Do not over mix. 

       ⁃Add chocolate chip and mix by hand. 

       ⁃Scoop into golf size balls and refrigerate for 1 hour. Dough can be refrigerated up to 48 hours or frozen for up to 3 months. Should thaw slightly before baking 

       ⁃Line cookie sheet with parchment and bake at 350 degrees F for 10-12 minutes for softer cookie. 12-15 for crispy cookie. 

       ⁃Let cool on cookie sheet for 10 minutes before transferring to a cooling rack. 

       ⁃Makes approximately 36 golf ball size cookies.

 

*DIY Cake flour: Measure 2 1/4 cups all-purpose flour, then scoop out and remove 4 tablespoons plus 1 teaspoon. Now add 4 tablespoons plus 1 teaspoon cornstarch.

Holly's Sourdough Pumpkin Pancakes

From this Blog

Servings: 16

 

Ingredients

1 cup sourdough starter -250 grams

2 cups milk

1 cup pumpkin puree -245 grams

2 tablespoons canola oil -

1 teaspoon vanilla extract

2 cups all-purpose flour -270 grams

2 teaspoons baking powder 

1 teaspoon baking soda 

2 tablespoons granulated sugar

1 teaspoon salt -6 grams

2 tablespoon pumpkin pie spice 

2 teaspoons cinnamon

Instructions

1.  In a large bowl, mix the sourdough starter, milk, pumpkin puree, oil and vanilla. Mix well.

2.   In a small bowl, whisk together the flour, baking powder and soda, sugar, salt and spices.

3.    Add the dry ingredients into the wet ingredients and mix just until combined. Do not overmix! It is ok if there are a few small lumps. They’ll cook out.

4.   Spray a pancake griddle with cooking spray or grease well with butter. Heat to about 300-350 degrees.

5.  Use a 1/2 cup measuring cup to scoop pancake batter on the hot griddle. Cook until the pancake starts bubbling on top, then flip the pancake.

6.  Cook for an additional 1-2 minutes or until the pancake is cooked through.

7.    Serve warm with butter and syrup.

Elise’s Taco Soup

 Combine 2 cans each of

Rotel 

Corn

Beans

1 8 oz Tom sauce

***

Brown

1 pound burger(turkey??)

3tbs taco seasoning in the meat

Onion

Boil soup for 20 mins ish 

Serve with avocado, sour cream. 

Lemon bars

 Crust

1 c soft butter

1/2 c powdered sugar

Pinch salt

2 c flour

Mix until forms a ball. Press into a greased 9x13 pan Bake for 15 minutes at 350*

Filling

4 eggs beaten

1/4 c flour

2 c sugar

6T fresh Lemon juice

Lemon zest of one lemon

Combine sugar and flour. Mix in beaten eggs and lemon juice. Pour over COOLED crust. Bake at 350* for 25 mins. until the center is set. Cool and sprinkle with powdered sugar.

Soft Dinner Rolls Recipe

From this blog

Yield: 14-16 rolls

 

Ingredients

1 cup (240ml) whole milk, warmed to about 110°F (43°C)

2 and 1/4 teaspoons Yeast 

2 Tablespoons granulated sugar, divided

1 large egg

1/4 cup (60g) soft butter, cut into 4 pieces

1 teaspoon salt

3 cups (390g) all-purpose flour or bread flour

 

Instructions

Prepare the dough: Whisk the warm milk, yeast, and 1 Tablespoon of sugar together in the bowl of your stand mixer. Cover and allow to sit for 5 minutes. 

 

Add the remaining sugar, egg, butter, salt, and flour. With a dough hook or paddle attachment, mix/beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If the dough seems too wet to a point where kneading (next step) would be impossible, beat in more flour 1 Tablespoon at a time until you have a workable dough, similar to the photos above. Dough should be soft and a little sticky, but still manageable to knead with lightly floured hands.

 

Knead the dough in mixer for an additional 3 full minutes.

 

1st Rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. 

 

Grease a 9×13 inch baking pan or two 9-inch square or round baking pans. You can also bake the rolls in a cast iron skillet or on a lined baking sheet.

 

Shape the rolls: When the dough is ready, punch it down to release the air. Divide the dough into 14-16 equal pieces. (Just eyeball it– doesn’t need to be perfect!) Shape each piece into a smooth ball. Arrange in prepared baking pan.

 

2nd Rise: Cover shaped rolls with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until puffy, about 1 hour.

 

Adjust oven rack to a lower position and preheat oven to 350°F. (It’s best to bake the rolls towards the bottom of the oven so the tops don’t burn.)

 

Bake the rolls: Bake for 20-25 minutes or until golden brown on top, rotating the pan halfway through. If you notice the tops browning too quickly, loosely tent the pan with aluminum foil. Remove from the oven, brush with butter or optional honey butter topping, and allow rolls to cool for a few minutes before serving.

 

Cover leftover rolls tightly and store at room temperature for 2-3 days or in the refrigerator for up to 1 week.

 

Notes

Freezing Instructions: Prepare recipe through step 6. Place shaped rolls in a greased baking pan, cover tightly, and freeze for up to 3 months. Once frozen, the dough balls won’t stick together anymore and you can place them in a freezer bag if needed. On the day you serve them, arrange the dough balls in a greased baking pan, cover tightly, then let them thaw and rise for about 4-5 hours. Bake as directed. You can also freeze the baked dinner rolls. Allow them to cool completely, then freeze for up to 3 months. Thaw in the refrigerator or at room temperature, then reheat as desired. If reheating the whole pan, lightly cover and reheat in a 300°F (149°C) oven for about 10 minutes or until warm.

Overnight Instructions: Prepare the recipe through step 6. Cover the shaped rolls tightly and refrigerate for up to about 15 hours. At least 3 hours before you need them the next day, remove the rolls from the refrigerator, keep covered, and allow to rise on the counter for about 1-2 hours before baking. Alternatively, you can let the dough have its 1st rise in the refrigerator overnight. Cover the dough tightly and place in the refrigerator for up to about 15 hours. Remove from the refrigerator and allow the dough to fully rise for 2 more hours. Continue with step 5.

Baking Pan: I prefer baking the rolls in a glass 9×13 inch baking pan because I find they brown a little too quickly in metal. As long as you bake the rolls on a lower oven rack and keep your eye on them, any pan is great.

Flour: You can use all-purpose flour or bread flour. All-purpose flour is convenient for most, but bread flour produces chewier dinner rolls. The rolls are still soft and fluffy no matter which you use. Either flour is fine and there are no other changes to the recipe if you use one or the other.

Easy, No-Knead Dinner Rolls

From this Blog

Foolproof lukewarm water, boil some water. Then, mix 1 1/2 cups cold water with 1/2 cup boiling water. This ratio will be the perfect temperature for the yeast.

To can create a warm spot for your bread to rise: Turn your oven on; then turn it off after 1 minute.

Butter: If you wish, you can melt a few tablespoons of butter and brush the tops of the just-baked rolls; then sprinkle with sea salt. 

 

Ingredients

4 cups (512 g) flour

2 teaspoons salt

2 teaspoons sugar

2 teaspoons instant yeast 

1-2 tablespoons minced fresh herbs (like rosemary, sage, and thyme)

2 cups lukewarm water, 

2 tablespoons soft butter

INSTRUCTIONS

Preheat the oven to 425ºF.

1. In a large mixing bowl, whisk together the flour, salt, sugar, instant yeast, and fresh herb leaves. Add the water. Mix until the flour is absorbed. Cover with plastic wrap or a tea towel or cloth bowl cover. Place in a warm spot to rise for 1.5 to 2 hours. 

2. Generously butter a 12-cup muffin pan while rolls are raising.

3. Using two forks, punch down your dough, by pulling it from the sides and to the center. You want to loosen the dough entirely from the sides of the bowl. Take your two forks and divide the dough roughly into 6 portions. Then, using the two forks, scoop up half of each of these portions and plop each into a buttered muffin cup. Repeat with remaining dough. This won’t be pretty, but it doesn’t matter. Let the dough rise for about 17 to 20 minutes or until it has risen to just above the top of the muffin cups.

OR divide up into 12 rolls whoever you want!

4. Bake for 15 minutes. Reduce the heat to 375º and bake for 10 to 15 minutes longer. Remove from the oven and turn the rolls onto a cooling rack. If you wish to butter the tops of the rolls, do so in the muffin tin or on the cooling rack. A sprinkling of sea salt over top is a nice touch.

Face cream recipe

1 lb shea butter Unrefined

1/3 lb  kokum butter

1/3 cup coconut oil

2 tsp. Vit E Oil

2 combined tablespoons of Lavender, Tea tree, geranium, and Frankincense Essential oil

1/4 cup water

Melt kokum in double boiler. Add shea and melt

Add the rest of the ingredients and mix. When cooled but not completely solid Whip up till fluffy.

The Best Scones Recipe

 Scone Recipe

 Servings 8 scones from this blog

https://www.livewellbakeoften.com/scone-recipe/

For the scones:

•      2 cups (250 grams) all-purpose flour spooned & leveled
•      1/3 cup (65 grams) granulated sugar
•      1 tablespoon baking powder
•      1/2 teaspoon salt
•      6 tablespoons  cold unsalted butter cubed into pieces
•      1/2 cup heavy whipping cream plus more for brushing the tops
•      1 large egg
•     1 teaspoon pure vanilla extract

For the vanilla glaze:

• 1 cup (120 grams) powdered sugar
•  1-2 tablespoons milk
•  1/2 teaspoon pure vanilla extract

To make the scones:

1.  Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.

2.  In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the cold cubed butter and use a pastry cutter or fork to cut it into the dry ingredients until you have small pea-sized crumbs.

3.  In a separate mixing bowl, whisk together the heavy whipping cream, egg, and vanilla extract until fully combined. Add the wet ingredients to the dry ingredients and stir until just combined. The mixture may be a little crumbly at this point, this is okay!

4.  Scoop the mixture out onto a lightly floured surface and work it together in a ball, then flatten into a 7-inch circle. Cut the dough into 8 equal-sized pieces and place them on the prepared baking sheet, making sure to leave a little room between each one.

5.  Place the baking sheet in the freezer for 5-10 minutes or until the scones are chilled.

6.  Brush the tops of each scone with a little heavy whipping cream. If you're not adding a glaze, you can top them with coarse sugar if desired.

7.  Bake at 400°F for 18-22 minutes or until the tops of the scones are lightly browned and cooked through.

8.  Remove from the oven and allow to cool completely.

To make the vanilla glaze:

1.    In a medium-sized mixing bowl, whisk together the powdered sugar, milk, and vanilla extract until well combined. If the glaze is too thick add more milk to thin it out and if the glaze is too thin add more powdered sugar to thicken it.

2.    Top the scones with the glaze and allow to harden for 10-15 minutes, then serve, and enjoy.

Notes

Store scones in an airtight container at room temperature or in the refrigerator for 3-4 days.

Scone Variations: Here are a few ways that you can change up this scone recipe. I suggest mixing in these ingredients right after you cut in the butter and before you add the wet ingredients.

    Blueberry: Add 1 cup of fresh blueberries

    Lemon Poppy Seed: Add the zest of 1 medium lemon plus 1/2 tablespoon of poppy seeds

Glaze Variations: You can replace the milk in this recipe to create different glazes too. 

    Orange Glaze: Omit the vanilla extract and use fresh orange juice in place of the milk

   Lemon Glaze: Omit the vanilla extract and use fresh lemon juice in place of the milk

  Cinnamon Glaze: Add 1/4-1/2 teaspoon of ground cinnamon

 

Best Big, Fat, Chewy Chocolate Chip Cookie

Ingredients

* 2 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon Baking Powder
* 1/2 teaspoon salt
* 3/4 cup unsalted butter, melted
* 1 cup packed brown sugar
* 1/2 cup white sugar
* 1 tablespoon vanilla extract
* 1/4 teaspoon Almond extract
* 1 egg
* 1 egg yolk
* 2 cups semisweet chocolate chips

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

2. Sift together the flour, baking soda, baking powder, and salt; set aside.

3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely

Sourdough Waffles *(from Catherine G)

Author: Sylvia Fountaine |  Yield: 4-6  

Crisp and light, Sourdough Waffles are delicious and SO simple to make using your extra sourdough starter. Top with delicious maple-glazed peaches or stone fruit.

Ingredients

Overnight Sponge:

2 cups all-purpose flour

2 tablespoons sugar (or maple syrup)

2 cups buttermilk

1 cup sourdough starter, (275 grams)

Morning Waffles

All of the overnight sponge

2 large eggs

1/4 –1/2 cup melted butter – yes, more is better 🙂  (or sub coconut oil, ghee, light olive oil )

3/4 teaspoon salt

1 teaspoon baking soda

½ teaspoon vanilla

Glazed Peaches

2–3 large peaches, sliced

1–2 tablespoons coconut oil or butter

4 tablespoons real maple syrup, more for drizzling

Instructions

To make the overnight sponge, stir down your refrigerated starter, and place 1 cup in a large bowl.

Add flour, sugar, and buttermilk and mix. Cover and let rest at room temperature overnight.

The next morning, in a small bowl beat together the eggs, and butter. Add to the overnight sponge.

Add the salt, baking soda and vanilla stirring to combine. The batter will bubble.

Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer’s instructions.

To make glazed peaches, heat 1 tablespoon butter in a skillet over medium heat.

Add peaches. Let caramelize, and turn over to caramelize the other side. Once both sides have a little color, drizzle maple syrup over top.

Serve waffles immediately, to ensure crispness. Lather with optional butter, top with caramelized peaches, and drizzle with more maple syrup if you like. Sprinkle with powdered sugar.

Yield: 6  6- 8″ thick waffles.