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.