Pepper nut (Pfeffernusse) cookies

 parchment covered cookie sheets, 15'@ 325F, then let cool and set up

Blend dry ingredients together and set aside

• 2 c. flour
• 2 t. cinnamon
• 1 t. anise
• 1/2 t. baking soda
• 1/2 t. cloves
• 1/4 t. cloves
• 1/4 t. nutmeg

Cream together 

• 1/2 c. butter
• 1/2 c. sugar
• 1/4 c. brown sugar

Then add one at a time and mix after each addition

• 2 T. molasses
• 1 t. grated lemon peel
• 2 t. lemon juice
• 2 eggs, lightly beaten
• 1.5 c finely ground walnuts
• blended dry ingredients

then drop pressed teaspoons onto cookie sheet and bake.

Lemon Cookies

 ref: https://chocolatecoveredkatie.com/lemon-meltaway-cookies/

parchment paper covered cookie sheet, 15-20'F @325F

Cream together till fluffy

• 1 c. butter
• 1/2 c. powdered sugar

Then mix in

• 1/2 c. finely chopped pecans, walnuts, almonds
• 2 c. flour, white or gf
• 4 t. lemon juice
• +2 t. lemon zest

Roll into balls, place on cookie sheet, and bake. Let cool 10' as they cool and firm up.

Can roll in additional powdered sugar if you like

easy hard boiled eggs

 ref: https://deviledeggs.com/

1. Rest eggs on sides in fridge the day before if making deviled eggs
2. Put eggs in pot not touching. Add cold water to cover and 1 tsp salt.
3. Put lid on pot. Set on gas burner a little smidgey less than high and bring to a boil in about 6 minutes
4. Remove pot from heat when get big bubbles and steam. (Egg whites solidify at 140-149F, Yolks coagulate at 149-157F.)
5. Add 1 Tbs. vinegar
6. Let sit 30 minutes
7. Cool eggs quickly in ice water for about 20 minutes.
8. Tap egg to fracture shell all over.
9. Put back into ice water for 10 minutes.
10. Roll between palms under running water to peel. Might have to pick at it to start peeling.
11. Rinse peeled eggs to remove any shell prints and dry.
12. Let eggs sit in fridge for 30 minutes.
13. Use paring knife to cut in half
14. Pop out yolk and mash
15. Make filling
16. Fill egg whites using plastic ziplock freezer bag with corner snipped off
17. Garnish with paprika, chives, chopped olives, etc.

Jerry's rice recipe

Measure rice and set aside

Put water in pan in the amount of just under 2 times rice volume and add

• about 1 tsp salt
• pat of butter

Bring water to boil, dump in rice, stir on high.

Then reduce heat to simmer,

Check in 15 minutes

Turn fire off and let sit 5-10 minutes.

Crustless Pumpkin Pie

 35' @ 400F, 8x8 greased pan. Made about 25 squares. or about 12 greased aluminum cupcake tins

ref: https://chocolatecoveredkatie.com/crustless-pumpkin-pie/ Original recipe baked in pie pan.

Blend together dry ingredients

• 1/3 c. almond flour or other flour
• 1/2 c. sugar
• 1 T. flaxmeal (I think I will try increasing to 2T next time)
• 2 t. cinnamon
• 2 t. baking powder
• 1/8 t. ginger*
• 1/16 t. cloves*
• dash of pepper*

Blend together wet ingredients

• 1 egg
• 1 c. milk (I used 1/2 nut milk + 1/2 yogurt and it worked.)
• 2.5 t vanilla extract (forgot this but it still tasted good.)
• 1 can pumpkin

Add dry ingredients to wet and blend together. Then pour into greased pan and bake. Will be gooey after baking. 

Cool then transfer to fridge to let set at least 6 hours before slicing. (After it set, I sliced it then put it in freezer still in pan to get firm enough to transfer frozen squares to storage container. I just like to eat one or two squares at a time.)

*I didn't have pie spice nor any nutmeg nor allspice. 

Pumpkin spice recipe- I added a dash of black pepper because I saw it in a pumpkin spice recipe and it tasted good in pfeffernusse cookies (ref: https://www.allrecipes.com/recipe/155182/pfeffernusse-cookies/)

• 3 parts cinnamon
• 2 parts ginger
• 2 parts nutmeg
• 1.5 parts allspice
• 1.5 parts cloves

Lemon Honey Ice Cream

 ref: https://www.justshortofcrazy.com/lemon-honey-ice-cream/

Delicious!

Heat in 1' increments in microwave while stirring in between until honey dissolves

• 1/2 c milk (I generally use nut milk)
• 1/2 c honey

Then add while stirring

• 1 c milk
• 1/4 c sweet white wine or 1 T vodka (optional)

Once mixture is cool add

• juice and zest from 2 lemons* (Make sure to add slowly and stir briskly to avoid forming curd.)

Process according to ice cream maker instructions.

*Can also use juice and zest from 1 lemon and 2 limes. Yummy!

** Fresh pineapple + juice ground in ninja blender for part of liquid. Still added 1 lemon. Didn't write down so don't remember exactly what I did.

Mint Sorbet

 ref: https://www.thespruceeats.com/mint-sorbet-recipe-1375786

I cut the sugar in half because it seemed like too much sugar. Also skipped the stove top part. It's too hot to use the stove in summer.

Mix together

• 1 cup finely chopped packed fresh mint leaves
• 3/4 c sugar

Then mix in 

• 1 cup boiling water

Sugar should dissolve. Cover and let steep till cool. (Kind of like making mint tea.)

Strain out mint leaves.

Then add while stirring

• 1/2 c liquid (if you add milk then it's sherbert)
• 1/4 c sweet wine wine (perhaps could use a tablespoon of vodka instead?)
• juice and zest from one lemon (about 1/2 c usually)

Churn in ice cream maker per manufacturer's directions.

Toaster pastries

 Modified from last weeks Freeman newspaper.

25-30' at 350F until lightly browned. Parchment lined cookie sheet.

Filling

Wisk together

• 1 T water
• 1 T cornstarch

Combine with

• 3/4 c Jam

Heat in 30" bursts in microwave to thicken, about 2 minutes total till it bubbles good, then let cool

Pastry Crust

Wisk together 

• 2 c flour
• 1 T sugar
• 1 t salt

Cut in until it is the size of peas and holds together

• 2 c butter (cold and cubed)

Wisk together, then add to dough and mix until it combines. Knead briefly if needed.

• 1 egg
• 2T milk

Split dough in half. Turn out onto floured pastry mat or flexible cutting board. Roll out to a rectangle about 9.5 x 12.5 or so.  Then cut in 4 rectangles. Take rectangles and put on parchment lined cookie sheet. 

Egg Wash

Combine the following and brush onto dough rectangles

• 1 egg
• 1 T milk

Then put about a tablespoon of filling on half of rectangle. Fold the other half over the filling. Press the edges with first your finger and then gently with a fork.

Repeat with other half of dough.

Put in refridgerator for about 30' and preheat oven. Then put in oven and bake 25-30' at 350F until lightly browned.

Might want to brush tops with egg wash to help them brown.

Icing (optional) Spread once pastries cool. Glaze will harden in about an hour.

Wisk together until it reaches easy spreading consistency of a somewhat thick glaze.

• 3/4 c powdered sugar
• 1 T milk (or so to get right thickness)
• 1/4 t. vanilla extract

Jerry's Beef Jerky 3/11/23

 Jerry’s Beef Jerky 230311

Makes enough for 2-3 point roasts (about 6 lbs of meat?)

Slices fit in a big 10 tray dryer. If using a smaller dryer can cut recipe in half or run batches.

Marinade meat in marinade bag 24 hours minimum in refrigerator. However, meat in marinade can marinate in refrigerator for 2-3 days before putting in the dryer.

1. Use a really big bowl to mix everything together by hand to dissolve any salt, etc. Always taste some on your finger. But only before adding meat.

Dry Ingredients

• 1 T. Chili powder
• 1 t. Garlic powder
• 1 t. Onion powder
• 1 T. Cayenne pepper
• 1 T. Ancho pepper
• 2 T. Black pepper - coarsely ground

1

Wet Ingredients - 8 cups total liquid, water + sauce

·        1 c Worchester or Teriyaki sauce (Get the good stuff)

·        7 c Water

·        4 T Liquid smoke

·        1 t Habanero tabasco (optional)

Fresh Ingredients (These do not go in dryer. Cut in chunks so they are easy to knock off meat slices.)

·        2 stalks chunked celery

·        3-4 Jalapeños (chunked in ½)

2. Cut fat slab off meat. Now make 2 slabs out of one roast. Slice slab across the grain to make slices. Thinner slices cook faster but take up more spaces in the drier. Try to make all slices the same thickness so they cook equally and are done at the same time. Put meat slices in marinade as you slice them so they don’t clump together and all meat surfaces see the marinade.

Meat

·        2-3 Two Pound Point Roasts

3. Transfer meat and marinade to 2.5 gallon ziplock bags with slider. Double bag marinade and meat.

4. Put in refrigerator for 24 hours minimum. Flip the bag whenever you go in there.

5. After marinating, drain meat slices in colander. (Don’t need to pat dry.)

6. Put in dryer for until desired dryness is reached. Heavy duty driers like Cabellas 10 tray drier takes about 8 hours. My light duty round drier took 12 hours. This makes the house smell great.

Chocolate ice milk

Modified from https://chocolatecoveredkatie.com/chocolate-sorbet-recipe/ by putting in cashew or other nutmilk in place of water.

Prepare the night before or at least a couple of hours to allow mixture to cool.

Blend together well, then heat in microwave until sugar dissolves in 20-30 second increments for maybe about a 2 minute total. It won't feel gritty once sugar dissolves.

• 1 c. sugar
• 3/4 c. cocoa
• 1 c liquid, *water, nutmilk, regular milk.....

Then add, stir, and microwave until chocolate bits melt if you are using them. They really aren't necessary. The chocolate flavor is good without them.

• 1/8 t. salt
• 6 oz chocolate bits optional.

Then add and blend

• 1 T vodka or maybe other alcohol, optional but helps keeps ice milk soft in freezer.
• 1/4 t. vanilla

Then add and blend

• 1 1/3 c liquid of your choice* (see above)

When making ice milk can also add ground or chopped nuts.

I added while ice cream maker was mixing

• about 1/4 - 1/2 c ground hazel nuts

Or you can add some fruit but when I did that the fruit was icey. So maybe I should soak the fruit in some vodka or chop it up finer?

Let cool overnight and follow ice cream maker instructions.

I have a 1.5 qt. green life scoop express ice cream maker. 

It is very important to start the blade mixing before adding the ice milk mixer or you get too much build up on the sides and the ice cream blade will not turn. Also add liquid slowly through pour chute. After the mixture starts to thicken slightly add the nuts and/or fruit if you are adding them. Depending on the temperature of the liquid it can take 15-30 minutes for the mixture to freeze and the blade to stop turning in winter in a 65 F house. May take more time in summer?

Breadmaker Pumpernickel

Regal Breadmaker K6725 (This is half the recipe from Regal. We like smaller loafs.)

Put in breadmaker per breadmaker instructions. Once mixing watch and adjust dough as needed. Takes a while for rye flour to wet in. Dough will be sticky. Watch mix and rise for optimum loaf. 

• 5 oz dark beer (guiness stout)
• 1 T molasses
• 1 T butter (butter paddle well) cut in pieces
• 1/2 c rye flour
• 1  1/4c bread flour
• 3/4 t salt
• 1 T buttermilk powder
• 1 T cocoa
• 1/2 t onion powder
• 3/4 t caraway seed
• 1 1/8t active dry yeast (on top of flour away from salt)

Dough cycle once or twice. Then light bake.

Creamy yogurt cake

 ref: https://kirbiecravings.com/3-ingredient-creamy-yogurt-cake/ I just have plain yogurt so added sugar. 

12 lined cupcake tins, 30minutes? at 350F or 2 parchment lined mini-loaf pans. Just oiling or buttering doesn't work.

Full recipe

Blend together

• 1 2/3 cups nonfat yogurt
• 1/2 c sugar
• 1 t. vanilla (Optional, I keep forgetting)
• 4 T cornstarch
• 4 large lightly beaten eggs

Fill cupcake tins half full. Cook until no longer jiggly, cake puffs up, and lightly browns. While cooling cake will deflate and may wrinkle. Store in fridge.

Half recipe for 1 parchment lined mini-loaf pan. 

Blend together

• 1/2 c +1/3 c yogurt
• 1/4 c sugar
• 1/2 t. vanilla (optional)
• 2 T cornstarch
• 2 lightly beaten eggs

Chocolate version. 12 lined cupcake tins filled 1/2 full. Oven stopped working so don't know if this recipe will work. 

Blend together

• 3/4 c yogurt
• 1/4 c sugar
• 3 T cocoa
• 2 T cornstarch
• 2 lightly beaten eggs