Sugar Cookies (soft)

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330g Flour

1 tsp Baking soda

1/2 tsp Baking Powder

1/2 salt

2 sticks room temp butter

233g white sugar

2 TB brown sugar

1 egg

2 tsp vanilla extract

+1/4 reserved sugar for rolling yo balls

Directions: Preheat oven 350. Cream sugar and flour. Add Egg mix. Everything else. Scoop and roll balls in sugar. Cook for 7-8 minutes. You do NOT want golden edges. Take that shiz out!

Easy Guacamole

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5 Avocados

1 small onion

1 TB garlic in oil (preprocessed crap)

1 tsp Kosher salt

2 TB chopped fresh Ciliantro

Juice of one lime

Black Pepper to taste

Directions: Add to a mixer and leave as lumpy as you like your guac. You can also add tomatoes, but try to get pulp out so just the ‘meat’ of tomatoes are added. Probably two small ones. Don’t forget the chips.

Gyro Evolution

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Seasoning and Binders
20g Kosher Salt
15g Garlic Powder (yes it is a lot)
5g Cumin
3g Oregano
2g Ground Pepper
1g Corriander
Small pinch of dried Rosemary
1/8 tsp Xanthum gum (could probably use unflavored gelatin as well). This is to keep moisture in.
2g Bread crumbs
5g Milk Powder
1 egg

Meat
1 lb lamb ground
1 lb 80% or fattier ground beef

1 onion (peeled and split in half)

*Preheat oven to 300 degrees
*Combine Everything but the onion and mix in a bowl similar to making a meatloaf.  Split into two (May need to split in 3 if you have a smaller food processor)
*Open food processor and puree the first onion half.  
*Add half the meat mixture and 3 or 4 ice cubes and puree until very well mixed.  (basically making a hotdog)
*Return pureed meat to bowl and do the same thing with 2nd onion half and the remaining meat mixture.
*Combine the two meat piles and add to a single loaf pan.  I like to line mine with parchment paper to make it easier to pull the loaf out.
*Cover with foil and Cook for about 70-90 minutes or until you get 140 degree internal temperature. 

When done, let cool and refrigerate or move to next step.

*You basically have gyro meatloaf at this point.  Heat up a frying pan, add some olive oil and slice off some gyro slices.  I personally like mine cut thinner so they crisp up better.  Recipe is evolving.

Whiskey Peach BBQ sauce

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Ingredients
1 cup ketchup
¾ cup peach preserves
½ cup brown sugar
¼ cup apple cider vinegar
¼ cup whiskey
2 Tablespoons molasses (I have used Maple syrup with good results)
2 Tablespoons bbq rub seasoning

Makes 2 cups

Chicken Brine (4 chickens/8 halves)

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Ingredients

  • 16 cups water
  • ¾ cup kosher salt
  • ⅔ cup white sugar
  • 2 tablespoons dried oregano, or to taste
  • 2 tablespoons dried basil, or to taste
  • 2 heads garlic, crushed and chopped
  • 1 tablespoon whole black peppercorns
  • 1 large bay leaf

Directions

  1. Bring water, kosher salt, sugar, sage, basil, garlic, peppercorns, and bay leaf to a simmer in a large pot over medium-high heat; this could take upwards of 20 minutes. Cook, stirring occasionally, until salt and sugar are dissolved completely, about 20 minutes.
  2. Remove from the heat and cover with a lid. Let brine sit at room temperature for 2 hours; this lets the dried herbs steep and really enhances the flavor of the brine. Refrigerate to finish cooling before using, at least 1 hour.

To Use:

Scale for your chicken count. Brine should be completely cooled before using. Follow the directions for your chicken recipe, but in general, a whole chicken can be brined for up to 8 hours, while bone-in pieces can be brined for up to 4 hours. I think this works best with half chicken (cut out backboat and split breast) store in big pasta pot in fridge over night and grill or bake.

Lemon Meringue (NYT adapted)

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Yield: One 9-inch pie

  • Flaky pie crust, enough for a 9-inch shell (see recipe)
  • FILLING (some comments said to double)
  • 2Meyer lemons or other large lemons
  • 2eggs
  • 3egg yolks
  • 6tablespoons sugar
  • 3tablespoons salted butter, cut in 3 pieces
  • 3tablespoons unsalted butter, cut in 3 pieces
  • MIRENGUE
  • 3egg whites, at warm room temperature
  • ¼teaspoon cream of tartar
  • 6tablespoons superfine sugar
  • ½teaspoon vanilla extract

Preparation

  1. Step 1Prepare the shell. Roll the pastry into a 12-inch circle, ⅛-inch thick, and fit gently into the pan. Tri the edge a half-inch beyond the rim, fold under and crimp or pinch to make a decorative edge. Prick the bottom with a fork. Freeze the shell for 20 to 30 minutes.
  2. Step 2Prepare the filling. Grate the zest from the lemons into a small, noncorrodable bowl. Strain in the lemon juice, then press through as much lemon pulp as possible.
  3. Step 3In a heavy, noncorrodable saucepan, beat the eggs, yolks and sugar until just mixed. Stir in the lemon juice and pulp, then the six tablespoons of butter.
  4. Step 4Cook, stirring constantly, over low to medium heat, until the mixture comes together and thickens enough to coat a spoon. Remove from heat, allow to stand five minutes, then whisk briefly to smooth. Set aside.
  5. Step 5Preheat the oven to 375 degrees. Line the frozen shell with aluminum foil, weight with beans or pie weights and bake for 20 minutes, or until set and dry looking. Remove the weights and foil, turn the heat down to 350 and continue baking until shell is golden brown, about 12 to 15 minutes. Set aside and allow to cool slightly, but leave the oven on.
  6. Step 6Spread the prepared filling in the shell and bake for 10 to 15 minutes or until the filling is just set. Remove pie and turn oven to 375.
  7. Step 7Make the meringue. Beat the egg whites until frothy, add the cream of tartar and continue beating until rounded peaks form. Beat in sugar and vanilla.
  8. Step 8Spread the meringue over the filling, making sure it meets the edges of the crust to make a seal. Swirl in a design with a knife or spatula and bake for about 10 minutes, or until the meringue is lightly browned.
  9. Step 9Allow to cool completely, from one to two hours, but do not refrigerate.

Banana Bread 🍌🍞

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4 cups all-purpose flour (558g)
2 teaspoons baking
1/2 teaspoon salt
1 cup butter
1-1/2 cups brown sugar (250g)
4 eggs, beaten
4-2/3 cups mashed overripe bananas


DIRECTIONS

Preheat oven to 350 degrees F. Lightly grease a 9×5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 90 mins, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack

Keatons Ranger Cookies

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Preheat OVEN TO 375
Set Mixer Bowl on the counter
Add 2 sticks of soft BUTTER. (microwave each for 10 seconds)
Add 200 grams of WHITE SUGAR
Add 220 grams of BROWN SUGAR
MIX IT KEATON!!!
Add two eggs
MIX IT KEATON!!!
Add 4g of Vanilla
Add 284 g of all purpose flour
Add 4 g of BAKING SODA
Add 3 g BAKING POWDER
Add 3 g salt
MIX IT KEATON!!!
Add 180 OATS (ask Daddy if you don’t know what these are)
Add 75 g of FLAKED COCONUT
Add 100 g HONEY BUNCHES OF OATS cereal
MIX IT FOR 7 SECONDS KEATON.
Get the scooper and put it on the cookie sheet. It is going to make several batches.
Bake each batch for 10 MINUTES

Madre’s Belgian-Style Yeast Waffles 🧇

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  • (680g) 340g lukewarm milk
  • (170g) 85g butter, melted
  • 39 to 57g maple syrup, optional
  • (1/2 tsp) 3/4 teaspoon salt
  • (2) 1 teaspoon vanilla extract
  • (4) 2 large eggs
  • (482) 241g King Arthur Unbleached All-Purpose Flour
  • 1 pack instant yeast

Directions
Combine all of the ingredients in a large bowl, leaving room for expansion; the mixture will bubble and grow.
Stir to combine; it’s OK if the mixture isn’t perfectly smooth.
Cover with plastic wrap, and let rest at room temperature for 1 hour; the mixture will begin to bubble. You can cook the waffles at this point, or refrigerate the batter overnight to cook waffles the next day.
Preheat your waffle iron. Spray with non-stick vegetable oil spray, and pour 2/3 to 3/4 cup batter (or the amount recommended by the manufacturer) onto the center of the iron. Close the lid and bake for the recommended amount of time, until the waffle is golden brown. It takes us 5 to 6 minutes, using our 7″ Belgian-style (deep-pocket) waffle iron.
Serve immediately, or keep warm in a 200°F oven. Serve with berries and whipped cream, if desired.
Yield: about 4 Belgian-style (deep-pocket) 7″ round waffles.