Grandma Burn's Chocolate Chip Cookies

Cream:

1 cup softened unsalted butter

3/4 cup sugar

1 cup brown sugar

2 eggs (room temperature, add one at a time)

1 Tablespoon vanilla

Whisk dry ingredients together before adding slowly to wet ingredients until just combined:

3 cups flour

3/4 teaspoon baking soda

3/4 teaspoon baking powder

3/4 teaspoon salt (if you use salted butter, add 1/4 teaspoon)

2 1/2 cups chocolate chips (add just before dry ingredients are fully incorporated)

Bake 350 degrees 10-12 minutes.

Grandma Burns is Ainsley Timothy's grandma. This recipe reminds me of the cookies I made when we lived in California--but somehow they never worked when we lived way above sea level.

Kristy's Spice Cake

1 box spice cake mix, sifted
3 eggs, room temperature
2/3 cup sour cream, room temperature
1 cup milk (or buttermilk), room temperature
1/3 cup oil

Preheat oven to 350 degrees.

Grease and flour pans.  Combine, but don't overmix, ingredients (200 strokes by hand).  Pour into pan(s).

Bake in the center of preheated oven:

2 8-inch - 24-29 minutes
2 9-inch - 23-28 minutes
13x9-inch - 23-28 minutes
bundt - 33-36 minutes
24 cupcakes - 16-19 minutes

Cool on a wire rack for 10 minutes, then remove cakes from pan.  Let cool completely.

Frost with Cream Cheese Frosting.

A batch and a half should do:
9 oz cream cheese, room temperature
3/4 cup butter, room temperature
1 1/2 teaspoons vanilla
6 cups sifted powdered sugar

Rhubarb Fool

For the Rhubarb Sauce

2 1/2 c chopped rhubarb
1 cup sugar

1 Tablespoon lemon zest
2 Tablespoons lemon juice
pinch salt

In a pot, bring rhubarb and sugar to a boil. Reduce heat and simmer 15-20 minutes. Remove from heat. Stir in zest, juice and salt. Let cool to room temperature. Chill for 2-3 hours.


To serve, marble the sauce with cream of choice:

Sweetened whipped cream:

2 cups heavy whipping cream
2-4 Tablespoons sugar


Fool cream:

1 cup heavy whipping cream
1 Tablespoon sugar
1/4 teaspoon vanilla
1/4 cup sour cream*
Whip the cream, sugar, and vanilla to soft peaks (slightly under-whipped, the peaks are floppy), then gently whisk in the sour cream until just combined. 

*You also can use creme fraiche, which can be whipped at the same time as the cream.

To assemble the fool, make two or three layers  of crumbled vanilla wafers, fruit, and cream, ending with crumbled wafers on top.

Magic Lemon Cream Pie

Magic Lemon Cream Pie
(Uncooked Filling)

1 1/3  cups Eagle Brand Condensed Milk (1 can)
1/2 cup lemon juice
Grated rind of 1 lemon
2 eggs (separated) 
2 Tablespoons granulated sugar
Baked pie shell*

Blend together Eagle Brand Condensed Milk, lemon juice, grated lemon rind, and egg yolks.  Pour into baked pie shell.  Cover with meringue, made by beating egg whites until stiff and adding sugar.  Bake in a moderate oven ° F. until brown. (15-20 minutes)  Chill before serving.

New Magic in the kitchen, 208 delicious dishes made with sweetened condensed milk cookbook as seen on Glen and Friends Cooking, an undated recipe book from Borden (Eagle brand sweetened condensed milk) generally accepted to be from 1930.

*Graham Cracker Crust
9 graham crackers
3 Tablespoons sugar
1/4 cup melted butter

Blend crackers and sugar in food processor. Blend in melted butter. Press into a 9" pie pan. Bake in a preheated 350° oven for 10 minutes. Let cool at least 10 minutes before pouring in the filling.

Variations:

You can turn this into a Simply Recipes Key Lime Pie by switching the juice to lime and adding 3 egg yolks (instead of 2), baked 15 minutes. Chill, then cover with sweetened whipped cream.

If you like this pie, you might also like Simply Recipes Lemon Icebox Pie, made by adding 1 whole egg (in addition to the 2 egg yolks-whisking them together first to fully combine). The recommended baking time is 25 minutes, "or until the outside edges look set and the center still jiggles slightly". Then, after the pie is fully chilled at least six hours or overnight, cover with a slightly sweetened sour cream topping (1 1/2 cups sour cream, 2 Tablespoons sugar, 1 teaspoon vanilla), bake another 10 minutes to set the cream, and let it come to room temperature, and chill again, about 45 minutes.

Rhubarb Pie

For the crust:
2 cups flour (260 g)
1 teaspoon salt
1 cup unsalted butter (2 sticks), cut into small cubes
1/2 cup full-fat sour cream

Whisk together flour and salt. Using hands, work the butter into the flour mixture. Add sour cream and work in with a fork. Once it starts to clump, knead with hands until the dough comes together. Divide in two, form disks, wrap in plastic wrap and chill for at least an hour.

For the filling:
6 cups rhubarb, small dice
1 1/3 cups sugar (290 g)
6 Tablespoons flour (54 g)
pinch kosher salt 
1 Tablespoon butter

Preheat oven to 450 F.

Whisk together sugar and flour and salt. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar/flour/salt mixture. Dot with small pieces of butter. Cover with top crust. Crimp edges. (Optional: brush with egg/milk wash)

Place pie on lowest rack in oven. Bake for 15 minutes. Cover loosely with foil. Reduce oven temperature to 350 F, and continue baking for 40 to 45 minutes.

Serve warm or cold.

There is usually enough leftover pie crust for 2-3 hand pies:

Make mixture of 1/3 cup sugar and 2 Tablespoons of flour with tiny pinch of kosher salt. Save the leftover mixture for future use.  Roll out pie crust and cut into about 6" diameter circles. Sprinkle 1/2 T of the sugar/flour mixture on the dough. Add 1/4 cup chopped rhubarb. Cover with another 1/2 T of the sugar/flour mixture. Add a dot of butter. Fold over and use water to seal the edges. Use water and fold the edges again. Use a fork to press into the edges pulling toward the pie. Brush with egg/milk wash. Bake for 15 minutes at 450, then cover with foil and then continue baking at 350 for another 15 minutes.

You can air fry two hand pies at 350 for 10 minutes in pre-heated fryer. Butter the surface first.

Blonde Volcano Cookies

Blonde Volcano Cookies

1/4 cup whole milk
1/4 cup butter
pinch kosher salt
1/2 cup + 1 Tablespoon white sugar
1/4 cup light brown sugar
1 1/2 cups quick oats
1/2 teaspoon vanilla
1/4 cup peanut butter

In a medium saucepan, combine first 5 ingredients. At the beginning of a boil, let it boil for one minute. Remove from heat. Stir in oats. Wait 10 minutes. Stir in vanilla and peanut butter until completely combined. Place spoonfuls onto waxed paper. Shape into volcanoes if desired.

Optional:
Mix in 1/3 cup chopped salted peanuts.
Mix in 1/3 cup chocolate chips.

Mini chocolate chips will just melt if you stir them in, but if you spread the cookie base into a pan and then sprinkle chocolate chips on top (I suppose mini or regular), give them a little press, let cool, cut into squares, that might work well. And a mixture of chopped salted peanuts and chocolate chips might be delicious. After all, you are the Jim Hopper of your warm cookie topper.* :) Peanuts/pretzels/chocolate chips--hmmmm. Someone tell me if this works.

This essentially a half batch of volcano cookies.

*Channeling Chef John. :)

Lemon Glaze

1 1/2 cups powdered sugar
1-2 Tablespoons fresh lemon juice\
1 1/2 Tablespoons melted butter
1-2 Tablespoons whole milk
pinch salt

Excellent on  Lemon Blueberry Sweet Rolls, but you will need to double or triple the batch.

Eggnog

4 egg yolks
3 Tablespoons sugar
2 cups half and half
1 cup whole milk
1/2 Tablespoon vanilla
1 teaspoon freshly grated nutmeg

In the bowl of a stand mixer beat together the egg yolks and sugar until the yolks lighten in color and the sugar is completely dissolved. Add the half and half, milk, vanilla, and nutmeg and stir to combine. Chill and serve.

Simply Sweet Single Serving:
1 egg yolk
Scant Tablespoon sugar
3/4 cup half and half
1/4 Tablespoon vanilla
1/4 teaspoon freshly grated nutmeg