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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 🍌🍞 (updated 5/2025)

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PREFER THIS RECIPE OVER MACHINE ONE

Classic Banana Bread (50% Larger Batch than bread machine batch)

Epic loaf. Makes house smell amazing.

Ingredients:
• 4 medium ripe bananas (about 345 grams), mashed
• 12 tablespoons unsalted butter, softened
• 3 large eggs, lightly beaten (about 171 grams)
• 1.5 teaspoons vanilla extract (7.5 mL)
• 1.5 cups light brown sugar, packed (about 323 grams)
• 3 cups all-purpose flour (420 grams)
• 1.5 teaspoons baking soda (7.5 grams)
• 1.5 teaspoons baking powder (6 grams)
• ¾ teaspoon salt (4.5 grams)
• 1.5 teaspoons ground cinnamon

⸻

Instructions:
1. Preheat oven to 325°F (163°C). Grease a 9×5” loaf pan and optionally line with parchment paper.
2. In a large bowl, cream together the butter and brown sugar until light and fluffy.
3. Add the eggs, vanilla, and mashed bananas. Mix until fully incorporated.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
5. Gradually add the dry ingredients to the wet mixture. Stir until just combined—do not overmix.
6. Pour the batter into the prepared loaf pan and smooth the top evenly.
7. Bake for 75–90 minutes, or until the center reaches 200–205°F. Tent with foil at the 45–50 minute mark if the top is browning too quickly.
8. Remove from oven and let cool in the pan for 15–20 minutes. Then transfer the loaf to a wire rack to cool completely before slicing.

I would use an instant thermometer and pull around 195-200 and let it sit for a few.

Keaton’s 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
  • 100g sugar (updated from 50g on 5/24)
  • (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.

Chicken Shawarma

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  • 3/4 tbsp ground cumin
  • 3/4 tbsp ground coriander
  • 3/4 tbsp garlic powder
  • 3/4 tbsp paprika
  • 1/2 tsp ground cloves
  • 1/2 tsp cayenne pepper, more if you prefer
  • Salt
  • 8 boneless. skinless chicken thighs
  • 1 large onion, thinly sliced
  • 1 large lemon, juice of
  • 1/3 cup Private Reserve extra virgin olive oil

  • To Serve
  • 6 pita pockets
  • Tahini sauce or Greek Tzatziki sauce

INSTRUCTIONS

In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika and cloves. Set aside the shawarma spice

Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces. place the chicken in a large bowl. Add the shwarma spices and toss to coat. Add the onions, lemon juice and olive oil. Toss everything together again. Cover and refrigerate for 3 hours or overnight (if you don’t have time, you can cut or skip marinating time)

when ready; preheat the oven to 425 degrees F. Take the chicken out of the fridge and let it sit in room temperature for a few minutes.

Spread the marinated chicken with the onions in one layer on a large lightly-oiled baking sheet pan. Roast for 30 minutes in the 425 degrees F heated-oven. For a more browned, crispier chicken, move the pan to the top rack and broil very briefly (watch carefully). Remove from the oven.

While the chicken is roasting. prepare the pita pockets. Make tahini sauce according to this recipe or Tzatziki sauce according to this recipe.

To serve, open pita pockets up. Spread a little tahini sauce or Tzatziki sauce, add chicken shawarma, arugula, Mediterranean salad and pickles or olives, if you like, Serve immediately!

Keatons Chocolate Chip Cookies 🍪

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Turn on oven to 350 degrees
(doubled)
Put mixer on scale and add
(230g) -115 grams butter
(200g) -100 grams white sugar
(160g). -80 grams brown sugar

Mix it Keaton!
Now add to the bowl

(2) -1 egg
Mix it Keaton, Now add
(350g) -115g grams all purpose flour
(4g) -2 grams baking SODA
(4g) -2 grams of salt
Mix it Keaton

Now add
(450g) -225 grams chocolate chips
Mix it. Scoop cookies.
Bake for 12-14 minutes
Only 1 tray at a time

Cream Cheese Lemon Brownies 🍋

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  • 1/2 Cup melted butter
  • 4 oz. Cream cheese, soften
  • 3/4 Cup sugar (140 g)
  • 2 Eggs room temperature
  • 1 Tsp. Lemon extract
  • 2 Drops yellow food color (optional)
  • 3 Tbs. fresh lemon juice
  • 1/2 Tsp. Baking powder
  • 3/4 Cup all purpose flour (100g maybe use 80)
    • Lemon Glaze
  • 1 Cup powdered sugar
  • 1-2 Tbs. fresh lemon juice
  • 1 Tsp. Lemon O zest (optional)

Flour & butter an 8 x 8 glass baking pan, cook for 30 mins 350 degrees. If using metal, temperature and baking time may very.