Pioneer Woman Peach Crisp

INGREDIENTS

PEACHES
5-6 c whole fresh peaches, sliced, peeled
1/2 whole Lemon
2 tbsp Maple Syrup

CRISP
1 cup Flour
1/2 cup Sugar
1/2 cup Light Brown Sugar, Firmly Packed
1/2 teaspoon Ground Cinnamon
1/2 teaspoon Ground Nutmeg
1/4 teaspoon Salt
1 stick Butter (1/2 Cup)

TOPPING
1-1/2 cup Whipping Cream
3 Tablespoons Light Corn Syrup
5 TBSP maple syrup

DIRECTIONS:

1. Mix peach ingredients. Place in bottom of brownie pan.
2. Mix crisp ingredients. Place on top of peaches.
3. Bake 350 F for 15 min with aluminum foil on it, then 20-30 min with no aluminum foil on it.
4. Mix topping in kitchenaid on high.
5. Serve crisp with topping.
6. Enjoy!

NOTE: if no whipping cream, tastes great with vanilla ice cream.

NOTE2: 1/2 lemon is too much. I think ,maybe the Pioneer woman does not buy lemons at Costco. Too much lemon made the peaches not cook through in the allotted time.

NOTE3: The crisp topping from the Apple Crisp is better than this. But the peach filling is better than the apple one (for the peaches at least).

NOTE4: Next time add almond flour to the crisp topping.

NOTE5: Turned out well, but no one really liked this. The topping needs oatmeal. Tried oatmeal and almond flour as a variation – it did not get crisp at all. The soggy oatmeal was a loser. NOTE3 is really where it’s at. Make this filling and add the NOTE3 topping. Pure win. You’re welcome.

Goldfish Crackers

INGREDIENTS:

1 c all-purpose flour (can use whole wheat for healthier alternative)
3/4 tsp. salt
1/2 tsp. ground pepper (optional)
4 tbsp cold unsalted butter, cut into small pieces
8 ounces grated cheddar cheese
3-4 tbsp water

DIRECTIONS:

1. Pulse the flour, salt and pepper, then add butter and pulse until the mixture resembles coarse meal. Add grated cheese a little at a time until the mixture again resembles coarse meal.
2. Pulse in 3 to 4 tablespoons of water, one tablespoon at a time, until the dough forms into a ball. It will probably take a minute or so.
3. Remove, wrap in plastic, and chill for 20 minutes or up to 24 hours. I left mine overnight. This way the butter has time to solidify and I think makes for puffier crackers.
4. Roll the dough out to 1/8th-inch thickness directly onto a baking sheet. You don’t want to roll them paper thin, neither do you want to roll them too thick. If they are too thin, they will not puff up as much. If they are too thick, they will not be as crispy.
5. Using a knife or pizza cutter, cut 1 inch squares,…I like to use cookie cutters/shapes. I noticed the square crackers don’t keep their square shape as much. Some do and some don’t …Some form into diamond shapes as it bakes. The dough sort of shrinks and puffs up. But that is ok. I liked the triangles better, so I did more of those.
6. Bake at 350° F for 15-20 minutes or until crackers are golden brown. Watch them after the 10 minute mark.

 

 

Lemon Crackers

Adapted from Scotland County(NC)Cotton Pickin’ Recipes

INGREDIENTS:

½ oz (2 tbsp) Ammonium carbonate (baker’s ammonia)
1 c milk
½ c butter
1 ¼ c sugar
1 egg well beaten
1 tbsp lemon oil (optional)
2 tbsp lemon extract
5 c flour

DIRECTIONS:

1. Pulverize ammonium carbonate with rolling pin, add milk, let stand ½ hour or until dissolved, stir often.
2. Cream butter and sugar; add egg, lemon flavoring, add milk mixture.
3. Stir in flour and chill.
4. Roll ¼ inch thick of floured surface.
5. Cut into 3 inch squares. Prick with floured fork.
6. Bake on silpat at 375F for 15 minutes until lightly browned.
7. Makes 3 ½ dozen.

NOTE: The crackers are crispy because of the baker’s ammonia.

NOTE2: You can add cracked black pepper to make great soup crackers.

NOTE3: This recipe can easily be halved or doubled. It is easily frozen as a dough or as a finished cracker. This is just a low maintenance, old timey recipe. It makes a great snack. This vintage recipe was used by pioneers on the Oregon Trail for something hearty and healthy to eat during their long travels. I suppose in that case it’s a great thing to bring along on airplane journeys these days 🙂

NOTE: GIVE THIS RECIPE A PASS. THE CRACKERS REALLY SUCK.

Apple Crisp

Apple Crisp
adapted from Pillsbury’s “The Complete Book of Baking”
Yield: 12 (1/2 c) servings

Apple Mixture:

6 c sliced apples (usu 3 Granny Smith)
1 tsp cinnamon
1 tbsp water
1 tsp lemon juice
1/4 c sugar

Topping:

1 c rolled oats
1 c all purpose flour
1 c brown sugar
1/2 c butter, softened

Directions:

1. Preheat oven to 375 F.
2. Mix apple mixture together in bowl.
3. Mix topping mixture together in second bowl.
4. Place apple mixture in ungreased 8 x 8 pyrex (brownie pan).
5. Top with topping mixture.
6. Bake 375 F for 25-35 min.
7. Enjoy with whipping cream or ice cream.

NOTE: Can also use sliced peeled peaches or blueberries for the apples.

Thin and Crisp vs Soft and Chewy vs Light and Cakey Cookies

Martha Stewart’s Amazing Guide to Chocolate Chip Cookies – she scientifically explains how the proportion of butter, sugar, and brown sugar affect the texture, taste and loft of the cookies. This advice is EXCELLENT not just for this recipe, but for evaluating any other recipes that you may find in order to get a better idea of how they will turn out and whether that suits your preference — AND, most importantly, how to adapt another recipe to customize it to you and your family!

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SOFT AND CHEWY CHOCOLATE CHIP COOKIES RECIPE

INGREDIENTS

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet and/or milk chocolate chips

DIRECTIONS

Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.

Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

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CRISP AND CHEWY CHOCOLATE CHIP COOKIES RECIPE

INGREDIENTS

2 3/4 cups all-purpose flour
1 1/4 teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
2 1/2 sticks unsalted butter, softened
1 1/4 cups packed dark-brown sugar
3/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups semisweet chocolate chips

DIRECTIONS

Sift together flour, salt, baking powder, and baking soda.

Preheat oven to 350 degrees. Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Beat in eggs 1 at a time. Add vanilla. Reduce speed to low. Add flour mixture; beat until combined. Mix in chocolate chips.

Using a 2 1/4-inch ice cream scoop (about 3 tablespoons), drop dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake until golden around edges but soft in the middle, about 15 minutes. Let cool for 5 minutes. Transfer cookies to a wire rack, and let cool completely.

COOK’S NOTE
Dough can be refrigerated for up to 5 days. Cookies can be stored at room temperature for up to 3 days.

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THIN AND CRISP CHOCOLATE CHIP COOKIES

INGREDIENTS

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 1/4 cups granulated sugar
3/4 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet and/or milk chocolate chips

DIRECTIONS

Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy.

Reduce speed to low; add the salt, 1/4 cup water, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.

Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

Bake until cookies are golden brown 12 to 15 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes.

Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

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http://www.marthastewart.com/1080540/science-behind-perfect-chocolate-chip-cookies#1080540