PASTRY DOUGH

All-Purpose Pastry Dough

Ingredients:

 • 1 cup warm milk

 • 1 cup warm water

 • 1/2 cup vegetable oil

 • 1 tablespoon sugar

 • 2 tablespoons active dry yeast

 • 1 teaspoon baking powder

 • 1 teaspoon salt

 • 1 tablespoon white vinegar

 • 5 cups all-purpose flour

Directions:

 1. In a large mixing bowl, combine the warm milk, warm water, sugar, and yeast. Stir gently and let it sit for about 10 minutes, or until it becomes frothy.

 2. Add the oil, vinegar, salt, and baking powder to the mixture and stir well.

 3. Gradually add the flour, one cup at a time, mixing after each addition. Once it starts to form a dough, use your hands to knead it.

 4. Knead the dough for about 8–10 minutes, or until it’s soft, smooth, and doesn’t stick to your hands.

 5. Cover the bowl with a clean towel or plastic wrap and let the dough rest in a warm place for about an hour, or until it doubles in size.

 6. Once it’s risen, gently punch it down and it’s ready to shape into whatever pastry or bread you’re making!

BUTTER COOKIES

Ingredients

• ▢ 1 cup unsalted butter, room temperature 
• ▢ ⅔ cup (133 g) granulated sugar
• ▢ 2 large egg yolks, room temperature
• ▢ 1 teaspoon vanilla extract
• ▢ 2 cups all-purpose flour
• ▢ ¼ teaspoon kosher salt
• ▢ 2-3 tablespoons whole milk, room temperature

Instructions

• Preheat oven to 350°F. Line a large baking sheet with parchment paper.
• In a large bowl using a hand mixer on medium speed, cream together the butter and sugar until light and fluffy. 
• Add the egg yolks and vanilla. Mix until combined.
• In a separate bowl whisk together the flour and salt.
• Slowly add the flour mixture to the butter mixture. Mix on low until combined, scraping down the sides of the bowl as needed.
• Working 1 tablespoon at a time, add milk until the mixture is sticky, thick, and well combined. Set aside.
• This is a very thick batter, so you will need a heavy-duty piping bag, or you can use the double bag method. To do that you will need two piping bags, one fitted with a large star tip and one that has not been cut. Transfer the batter to the piping bag with no tip. Clip the tip of that bag and place it inside the second piping bag that is fitted with the star tip.
• Pipe the batter into a circular pattern onto the lined baking sheet, leaving about 1 inch in between each cookie.
• Bake 13-15 minutes, or until golden brown.
• Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack. 

TOMATO SHOOTERS WITH SHRIMP

These savory tomato shooters—reminiscent of chilled tomato gazpacho, are the perfect way to start a summer party.

Ingredients

48 oz  whole tomatoes, chopped

20 oz chicken broth

½ cup sliced leeks

½ cup chopped celery (1 stalk)

½ cup chopped carrot (1 medium)

2 tsp tomato paste

2 bay leaves

2 cloves garlic, minced

½ tsp salt

¼ tsp ground black pepper

½ tsp oregano

24 cooked, peeled and deveined medium shrimp 

Snipped fresh chives & small basil leaves 

Preparation

1. In a 5- to 6-quart slow cooker, combine tomatoes, chicken broth, leeks, celery, carrot, tomato paste, bay leaves, garlic, salt and pepper. Cover; cook on Low for 5 to 6 hours or on High for 2 1/2 to 3 hours.

2. Stir in the oregano. Cover; cook for 30 minutes more.

3. Blend the mixture with an immersion blender or blend batches in a blender or food processor until smooth.

4. To serve, divide tomato-milk mixture among 24 tall shot glasses. Top each glass with a whole shrimp. Sprinkle with snipped chives or garnish with celery or basil leaves, if desired.

Cottage Cheese Flatbread

Ingredients:

1 cup cottage cheese

1 cup almond flour

1 large egg

1/4 tsp garlic powder

1/4 tsp baking powder

Pinch of salt

1 tbsp olive oil (for cooking)

Instructions:

In a bowl, combine cottage cheese, almond flour, egg, garlic powder, baking powder, and salt. Mix until well combined.

Heat a non-stick skillet over medium heat and add a little olive oil.

Scoop a portion of the dough and shape it into a flat disc. Place it in the skillet

Cook for 2-3 minutes per side, or until golden brown and cooked through.

Repeat with the remaining dough, adding more oil as needed.

RAISIN CHOCOLATE CHIP OATMEAL COOKIES

• 1 cup raisins
• 1 cup mini chocolate chips
• 1 stick butter
• 1/2 cup veg oil 
• 2 cups oats
• 1 cup sugar
• 1 cup dark brown sugar
• 2 large eggs
• 1 tablespoon vanilla 
• 1 ¾ cups flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon 
• ½ teaspoon salt

Heat oven to 350 degrees.

Cream butter, oil, sugars. Beat in eggs and vanilla. Add in flour, baking soda, salt and cinnamon. Mix until combined. Fold in oats, raisins and chocolate chips. 

Spoon onto lined baking sheet. 

Bake for 15 minutes. 

Cool, store in airtight container or freeze. 

CORNBREAD TAMALE PIE

Corn bread mix 1 box

Creamed corn 1can

Frozen Corn 1 handful

Green chillies diced 1 small can

Egg 1

Taco seasoning 1tablespoon

   Mix and add half to a greased cake round. 

Ground Beef (browned and drained)

Taco Seasoning 2 Tablespoons 

    Spoon over cornbread mix

Cover with shredded cheese

Top with the rest of the cornbread batter. 

Cover with cheese

Bake at 350 degrees for 45 minutes to an hour. 

Let it cool for 15 minutes. Slice

Add sour cream and green onions for garnish. 

I make three at a time. Once totally cool, I place two in freezer bags, label and freeze. Great reheated.

PUMPKIN COFFEE CAKE