3 cups sugar 1 cup water 1 cup corn syrup 3 Tbsp butter 1-1 ½ lbs raw peanuts, shelled 1 Tbsp vanilla extract 1 Tbsp + 1 tsp baking soda

Set the oven to 200° F. Thoroughly butter 2 baking sheets and place in the oven to keep warm.

In a large pot (bigger than you think you need), combine the sugar, water, and corn syrup. Prepare a bowl of ice water to test the syrup. Stir over medium-high heat until it reaches soft ball stage, about 15 minutes.

In a small bowl, stir together the vanilla extract and baking soda.

Add the peanuts and butter to the syrup. Stir constantly until it reaches brittle crack stage, about 20 minutes. Signs to look for: syrup spins a thin thread when dripping off the spoon, peanuts get roasted and brown, syrup turns amber colored, syrup audibly cracks when it hits the ice water. Taste test peanut flavor and candy texture after dropping into ice water.

When it reaches brittle crack stage, take out the baking sheets and place them on cooling racks on the counter or table. Quickly stir the vanilla and baking soda into the candy. It will foam up quite a bit. Stir it in thoroughly, but not too much, to preserve the bubbles. Immediately pour the candy onto the cookie sheets. Use a rubber spatula to spread it to your desired thickness.

Let it cool completely. To check the hardness, try lifting it with a spatula. If it bends, it is still too soft.

Once it is totally brittle, break it into pieces with your hands.

#bakingsoda #butter #candy #cornsyrup #dessert #glutenfree #peanut #sugar #vanilla #vegetarian

3 cups flour 1 ½ tsp salt 3 tsp baking powder 2 Tbsp soft butter or oil 1 cup warm water

Stir the dry ingredients together. Stir in the butter/oil. Add the warm water. Knead it until it's cohesive. Add more flour or water if necessary.

Preheat a skillet over high heat, then turn to medium once the surface is hot.

Take a small handful, like a little larger than a golf ball. Roll it into a sphere. Place between 2 sheets of thick, soft plastic (I use a large food storage zip bag with 3 sides cut off). Flatten the dough into a circle, then roll into a thin circle of dough with a rolling pin. For tortillas, the dough should be thin enough to be almost translucent. Or if you want a thicker flatbread, roll or press the dough to a thicker piece.

Cook each piece one at a time on the hot skillet. The tortilla will become more opaque and form bubbles. Turn it over and let the other side brown. It will cook very quickly with a properly hot skillet.

Place them in a large food storage zip bag while they are still hot, so that they stay soft, but keep the bag open while they are still letting off steam. They will keep for a few days at room temperature.

#bakingpowder #bread #butter #dairyfree #oil #salt #vegan #vegetarian #wheatflour

Crust: 1 ¾ cups flour ½ cup brown sugar ½ cup cold butter, cut into small cubes 1 egg ¼ cup cold water

Preheat oven to 350° F.

Mix flour and sugar. Cut in butter until there is no dry flour. Stir in the egg. Add half of the water, stir it in completely, then stir in the rest of the water. Chill the dough while making the filling.

Filling: ½ cup butter ½ cup honey 2 Tbsp water ¼ cup sugar 2 cups sliced almonds

Stir all ingredients except almonds over medium heat, until butter is mostly melted and sugar dissolves. Remove from heat and add almonds.

Divide the dough in half and press each half into a pie or tart tin (9”-10”), pressing it partially up the sides. Pour half of the glaze into each crust.

Bake for 25 minutes.

#almond #brownsugar #butter #dessert #egg #fairyfeast #honey #pie #sugar #vegetarian #wheatflour

1 ½ lbs rhubarb, chopped into ½ in pieces ¼ cup honey 1 Tbsp butter 1 Tbsp cornstarch

For the crumble topping: 1 ½ cup flour 6 Tbsp butter, cold and diced 3 Tbsp brown sugar

Preheat the oven to 375° F.

Heat the rhubarb in a pan on medium to medium low with the honey, 1 Tbsp butter, and cornstarch for about 5 minutes, until the rhubarb is glossy and everything has melted together. Transfer to an 8 ½” pie tin or square baking dish.

To make the crumble topping, place the flour and brown sugar in a bowl and rub in the butter until it is thoroughly combined, with a texture like soft crumbs.

Spread evenly over the fruit. Bake 35-45 minutes.

#brownsugar #butter #cobbler #cornstarch #dessert #honey #rhubarb #vegetarian #wheatflour

2 cups pears, chopped, with core removed 1 cup strawberries, chopped with leaves removed 2 Tbsp butter ¼ cup cream ¼ cup sour cream or plain yogurt 4 eggs ½ tsp salt ½ tsp ground allspice ½ tsp ground ginger 2 Tbsp honey

Preheat the oven to 325° F. Grease the bottom and sides of a large pie tin with 2 Tbsp soft butter.

Cook the pears in enough water to cover, over medium heat, until they are soft enough to easily pierce with a fork. Strain the fruit and put in a blender with all the other ingredients. Blend the ingredients very thoroughly, so that it is completely smooth.

Pour it into the pie tin. Bake for 60 minutes. Chill before serving.

#allspice #berry #butter #cream #dessert #egg #ginger #glutenfree #honey #pear #pie #pudding #salt #sourcream #strawberry #vegetarian #yogurt

2 cups julienned carrots 1 cup water 1 Tbsp butter ¼ cup honey ½ tsp ground nutmeg ½ tsp salt

Place water and carrots in a pan and bring to a boil. Cover and cook for 3-4 minutes. Drain water. Add butter, honey, and nutmeg to carrots and simmer, uncovered, for another 3 minutes. Can be served warm or cool.

#butter #carrot #glutenfree #honey #nutmeg #salt #side #vegetarian

1 double pie crust 4 cups apple, chopped into bite-sized pieces 1 cup dried apricot, minced ¼ cup butter, minced 1/3 cup sugar 2 Tbsp arrowroot powder ¼ tsp ground nutmeg ¼ tsp ground cardamom 1/8 tsp saffron 1 tsp vanilla extract

Preheat oven to 400° F. Stir together all filling ingredients. Place in a prepared, uncooked pie crust and cover with a top crust. Bake for 30-40 minutes, until crust is golden brown.

#apple #apricot #arrowroot #butter #cardamom #dessert #nutmeg #pie #saffron #sugar #vanilla #vegetarian

Cake:

1 cup butter, softened 2 cups sugar ¾ cup buttermilk 1/3 cup lime juice 5 eggs 3 cups flour 1 ½ tsp salt ½ tsp baking powder ½ tsp baking soda

Preheat oven to 350° F. Line bottoms of 2 cake tins with parchment, and grease the sides of the tins.

In a small bowl, combine buttermilk and lime juice. Set aside.

In a large bowl, cream together the butter and sugar until fluffy. Add the eggs one at a time, beating in each egg completely before adding the next one.

In another bowl, combine flour, salt, baking powder, and baking soda. Stir 1/3 of the flour mixture into the egg mixture. Then stir in ½ of the buttermilk mixture, then flour again, buttermilk again, and flour again. Do not overmix.

Spoon batter into prepared pans. Bake 30-35 minutes, testing with a toothpick for doneness.

After removing from oven, let the cake rest in the pans for 15 minutes before inverting onto a rack to cool completely.

Filling:

6 Tbsp cream cheese ¼ cup softened butter ½ tsp vanilla extract ½ tsp fresh, grated lime zest ¼ cup honey

Beat together all filling ingredients until fluffy. Keep chilled until time to use.

When the cake is totally cooled, smooth the filling onto one of the cake layers. Place the other layer on top.

Frosting:

½ cup sugar ¼ cup honey 2 Tbsp water 1 tsp fresh, grated lime zest 2 egg whites at room temperature

Mix the sugar, honey, water, and lime zest in a saucepan. Heat to a rolling boil over medium heat. Keep boiling until it reaches 242° F on a candy thermometer.

In a large bowl, beat egg whites until stiff peaks form. Pour the boiling syrup slowly in a thin stream into the egg whites, beating constantly on medium speed. Then beat on high speed until stiff peaks form.

Spread the frosting over the top and sides of the cake.

#bakingpowder #bakingsoda #butter #buttermilk #cake #creamcheese #dessert #egg #eggwhite #honey #limejuice #limezest #salt #sugar #vanilla #vegetarian #wheatflour

3 Tbsp butter 3 Tbsp flour or corn starch 1 cup milk ½ tsp salt (or to taste) ½ tsp pepper (or to taste)

In a small pan, melt the butter over medium heat. Stir in the flour, salt, and pepper. When that is mixed in smoothly, slowly stir in the milk. Use more milk to make it thinner if desired. Keep it on the heat to make it thicker, if desired.

You can use vegetable stock or meat broth instead of milk.

#butter #condiment #cornstarch #glutenfree #milk #pepper #salt #soupstock #vegetarian #wheatflour

Crust: 2 cups semola flour ½ tsp salt ½ tsp dried rosemary ½ tsp dried dill weed ¾ cup butter ½ cup cold water

Filling: ½ lb ground pork 1/3 lb ground chicken 1/3 lb ground lamb 1 cup chopped onion 1 ½ cup grated turnip ½ tsp crushed garlic ½ tsp salt ¼ tsp celery seed ¼ tsp ground clove 1/8 tsp ground cinnamon 1/8 tsp ground nutmeg

For the crust: Stir together the semola flour, salt, rosemary, and dill weed. Cut the butter into small chunks, then cut it into the flour mixture until the mixture becomes a crumbly paste. Drizzle and stir in the water. Press it together to form a dough, then divide into 2 balls. Press each ball into a thick disk, wrap them in plastic wrap, and put in the fridge to chill.

Combine all the filling ingredients in a large pot over medium-high heat. Cook, stirring occasionally, until the meat is cooked, then remove from heat.

Bring out the crust dough. Lay out a large sheet of plastic wrap, put one unwrapped disk of dough on it, then cover with another sheet of plastic wrap. Roll out the dough to a thin, large circle, about 15” in diameter. Remove the top layer of plastic wrap, and turn the sheet of dough in to a 9” pie tin. Press the dough down into the corners.

Roll out the second disk of dough in the same manner, but keep it sandwiched between the plastic wrap. Put them back in the fridge to chill.

Preheat oven to 400° F.

When the filling has cooled enough to handle, bring out the pie crust and spoon the filling inside. Use a slotted spoon to avoid putting the cooking liquid into the pie. Place the second sheet of dough on top. Trim around the sides of the tin, press the top and bottom crusts together around the edges. Cut slashes in the top crust. Use any leftover dough to make small decorations.

Bake for 45 minutes, until the crust is golden brown.

#butter #celeryseed #chicken #cinnamon #clove #dill #garlic #lamb #main #nutmeg #onion #pie #pork #rosemary #salt #semolaflour #turnip