Cream Puffs

Ingredients:

  • 1 cup water
  • 1 stick unsalted butter
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons sugar
  • 1 cup flour
  • 3-4 eggs
  • 1 1/2 teaspoons water
  • 1 egg

Directions:

  1. Preheat oven to 425 degrees.
  2. Combine the water, butter, salt and sugar in a sauce pan.
  3. When the mixture is fully incorporated, add flour.
  4. Stir until the mixture forms into a ball and cook some of the moisture out.
  5. Place in a stand mixer with a paddle attachment.
  6. Let beat for a minute to let the dough cool slightly.
  7. Add eggs one at a time until you get a shiny dough.
  8. Using a piping bag, pipe dough into small mounds on parchment paper.
  9. Combine the remaining egg and water to make an egg wash.
  10. Brush the egg wash onto the dough and knock down any tips there maybe.
  11. Bake at 425 degress for 15 minutes.
  12. Lower the oven temperature to 375 degrees and bake another 20 minutes until the cream puffs are puffed up and golden brown.
  13. Take out of the oven and poke a hole in the side to let out excess steam.
  14. Move to a cooling rack.
  15. When cooled fill with your favorite filling.

Source:  http://www.foodnetwork.com/recipes/cream-puffs-recipe-1940672

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Peach Cobbler

Ingredients:

  • 1/2 cup butter, melted
  • 1 cup flour
  • 2 cups sugar, divided
  • 1 tablespoon baking powder
  • 1 cup milk
  • 4 cups peaches, sliced
  • 1 tablespoon lemon juice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg

Directions:

  1. Melt the butter and pour into a 9×13 baking dish.
  2. In a bowl, mix the flour, 1 cup of sugar, baking powder, cinnamon and nutmeg.
  3. Add the milk and stir just until the dry ingredients are moist.
  4. Pour the batter into the pan, but don’t mix.
  5. Slice peaches and sprinkle 1 cup of sugar on them plus the lemon juice.
  6. Pour the peaches into the pan, but don’t mix.
  7. Bake at 375 for 40 minutes.

Source:  http://www.myrecipes.com/recipe/easy-peach-cobbler

Coke Brined Fried Chicken

Ingredients:

  • 5 cups Coke
  • 1 tablespoon Kosher salt
  • 1 teaspoon dried thyme
  • 4 cloves garlic, sliced
  • 4 teaspoons hot sauce
  • 6 chicken thighs and 6 legs
  • 3 cups flour
  • 1 tablespoon Kosher salt
  • 2 teaspoons black pepper
  • 2 teaspoons paprika
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon cayenne pepper

Directions:

  1. In a large bowl combine the coke, salt, thyme, garlic and hot sauce.
  2. Pour over the chicken parts.
  3. Let marinade about 6 hours.
  4. In a large bowl, combine the flour, salt, pepper, paprika, onion powder, garlic powder and cayenne pepper.
  5. Coat the chicken with the flour mixture.
  6. Fry until golden brown.
  7. Finish at 350 until the juices run clear.

Peach Pound Cake

Ingredients:

  • 3 sticks butter, at room temperature
  • 3 cups sugar
  • 6 eggs
  • 3 cups flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 8 ounce container sour cream
  • 2 teaspoon vanilla
  • 2 cups fresh peaches, diced

Directions:

  1. Cream the butter in a stand mixer.
  2. Add the sugar and beat until fluffy, about 5 minutes.
  3. Add the eggs in one at a time, until the yolks are combined.
  4. In a bowl, whisk together the flour, salt and baking soda.
  5. Add half of the flour mixture to the mixer.
  6. Add the sour cream and vanilla.
  7. Add the rest of the flour mixer.
  8. Stir in the peaches,
  9. Grease and flour a bundt pan.
  10. Pour batter into the pan.
  11. Bake at 325 for about 1 hour 30 minutes (start checking about 1 hour 20 minutes).
  12. Let cool in the pan 15 minutes.
  13. Turn out on a cake plate and let cool completely.

Source:  http://www.gonnawantseconds.com/2015/07/peach-pound-cake/

Toll House Chocolate Chip Cookies

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups chocolate chips

Directions:

  1. Preheat oven to 375° F.
  2. Combine flour, baking soda and salt in a small bowl.
  3. Beat butter, granulated sugar, brown sugar and vanilla extract in
  4. large mixer bowl until creamy.
  5. Add eggs, one at a time, beating well after each addition.
  6. Gradually beat in flour mixture.
  7. Stir in chocolate chips.
  8. Drop by rounded tablespoon onto ungreased baking sheets.
  9. Bake for 9 to 11 minutes or until golden brown.
  10. Cool on baking sheets for 2 minutes then remove to wire racks to cool completely.

Source:  https://www.verybestbaking.com/recipes/18476/original-nestle-toll-house-chocolate-chip-cookies/

Peanut Butter Molasses Cookies

Ingredients:

  • 1 cup packed brown sugar
  • 1/2 cup peanut butter
  • 1/4 cup butter, softened
  • 1/4 cup molasses
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/3 cup granulated sugar for decoration

Directions:

  1. Preheat oven to 375.
  2. Cream together the brown sugar, peanut butter, butter, molasses and egg in a large bowl.
  3. In a medium bowl, whisk together the flour, baking soda, ginger, cloves and salt.
  4. Add the dry ingredients to the wet ingredients.
  5. Gently beat together until well blended.
  6. For each cookie, shape a generous tablespoon of dough into a ball and roll in granulated sugar.
  7. Place the cookies 2 inches apart on an ungreased cookie sheet and bake for 9 minutes, or until just set.
  8. Cool on a wire rack.

Source: http://allrecipes.com/recipe/molasses-peanut-butter-crinkles/detail.aspx

Pogach

Ingredients:

  • 1 batch of your favorite white bread dough (or frozen dough)
  • 1/2 head of cabbage, ground
  • 2 tablespoons oil

Directions:

  1. Make a batch of your favorite bread dough, let proof the first time and punch down.
  2. Grind the cabbage.
  3. Drain the excess water off the cabbage.
  4. Fry the cabbage in the oil.
  5. Take 1/3 to 1/2 the bread dough and stretch if out in an oblong shape on a baking sheet.
  6. Spread about 1/3 of the cabbage on one half of the dough.
  7. Fold the dough over to cover the cabbage.
  8. Dock with a fork.
  9. Bake according to the bread recipe, reducing the time (the recipe linked above would be 18-19 minutes at 400).
  10. Cool completely.

Rasperry Sour Cream Muffins

Ingredients:

  • 2 cups flour
  • 2 cups fresh raspberries
  • 1 cup sour cream, at room temperature
  • 3/4 to 1 cup sugar (adjust to suit berries’ sweetness)
  • 1/4 cup oil
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla
  • zest of one lemon
  • 1 egg

Directions:

  1. Preheat oven to 350.
  2. Line or grease 12 wells of a muffin tin.
  3. In a large bowl, whisk together flour, 3/4 cup sugar, baking powder, and salt.
  4. In another bowl, whisk together oil, sour cream, zest, egg and vanilla until blended.
  5. Add the dry ingredients to the wet and mix until smooth.
  6. Fold in raspberries.
  7. Divide the batter evenly between the wells.
  8. Bake 15 minutes or until toothpick comes out clean.

Source: http://www.coconutandlime.com/2010/06/raspberry-sour-cream-muffins.html

Magic Custard Cake

Ingredients:

  • 4 eggs, separated, at room temp
  • 1 tsp vanilla
  • 3/4 cup sugar
  • 1 stick butter, melted
  • 3/4 cup all purpose flour
  • 2 cups milk, lukewarm
  • powdered sugar for dusting cake

Directions:

  1. Preheat oven to 325.
  2. Grease and line 8 inch x 8 inch baking dish with parchment.
  3. Separate eggs.
  4. Add the egg whites to a mixer and to stiff peaks and set aside.
  5. Beat the egg yolks and sugar until light.
  6. Add butter and vanilla and beat for two mins.
  7. Add the flour and mix it in until fully incorporated.
  8. Slowly start adding the milk and beat until everything is well mixed.
  9. Add the egg whites, a third at a time, gently folding them in using a spatula.
  10. Pour batter into baking dish and bake for approx 60 minutes or until the top is lightly golden.
  11. Cool and dust heavily with powdered sugar.

Source:  http://hugsandcookiesxoxo.com/2014/04/magic-custard-cake.html

Irish Soda Bread

Ingredients:

  • 3 3/4 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 2/3 cups buttermilk, shaken well

Directions:

  1. Preheat the oven to 425.
  2. Line a baking tray with greaseproof paper.
  3. Sift the flour, salt and baking soda into a large bowl, then whisk them together to make sure they’re combined well.
  4. Pour in the buttermilk and using a wooden spoon, stir everything together until it forms a dough.
  5. The dough will be wet and shaggy at this point.
  6. Lightly dust your work surface and your hands with flour, then turn the dough out and knead it gently, just until it comes together a bit better.
  7. Pat it into a smooth circle 1 inch deep and transfer it to the lined baking tray, then cut a deep cross in the center.
  8. Bake in the oven for 30 minutes, checking it halfway through the cooking time to rotate the tray and ensure it isn’t browning too quickly.
  9. When it’s done, it should be golden brown and the bottom will sound hollow when you tap it.
  10. Allow to cool on a wire rack for at least 30 minutes before you slice it.

Source:  http://edible-ireland.com/2012/03/14/irish-soda-bread/