Culinary Goods

So this is my go-to recipe for pumpkin chocolate chip cookies. There may be a better version out there, but I like this one well enough that I don't care to look. I think I got this recipe from Melly about 12 years ago. 2  C. flour 1 tsp. baking soda 1/2 heaping tsp. cloves 1/2 tsp. salt 1/2 C. brown sugar 1/3 C. white sugar 1 tsp. vanilla 1 tsp. ginger 1 tsp. baking powder 2 heaping tsp. cinnamon 1/2 heaping tsp. nutmeg 1/4 C. butter, softened 1/4 C. olive oil 1 heaping C. canned pumpkin 2 eggs 1 1/2 C. chocolate chips Combine dry ingredients and set aside. Cream butter. sugar, egg, vanilla and pumpkin together. Add dry ingredients. Bake at 350 for 11 minutes.

So, this is a classic, but super good. I made this up—you’re welcome. I would give this an 8. Essentially, you saute the following in a few Tbs. of butter or oil: 1 onion 4 cloves garlic 2 cups carrots, diced 1 cup-ish celery, diced 1 potato, diced small optional 1-2 tsp. poultry seasoning salt and pepper When this is about 75% cooked, you add: 2-3 cups green beans, snapped in small pieces A few minutes later, add 4 Tbs. of flour, stir Pour in: 1 cup milk 1 cup gravy Boil. Add: 2 cups turkey, cubed 2 cups corn 2 cups peas You put this in a pie crust you have rolled out and put into a 12 inch cast iron skillet. Spoon the filling in, then I put pulsed leftover stuffing bread crumbs on top. Cover with tinfoil and bake at 400 for about 45 minutes

This is one of the favorite recipes from my childhood, and I would give these a 9. I think the original recipe came from my Grandma Peterson. This is the original recipe, but I have noted my changes in bold. Orange Rolls 2 Tbs. yeast 1/2 cup sugar I cut this in half and I can’t tell a difference 1/2 cup butter I use 50% olive oil 4 1/2 cup flour 3 beaten eggs 2 tsp. salt Filling: 1 cube butter 1 cup powdered sugar 3 Tbs. orange rind (do not pack) Dissolve yeast in ¼ cup warm water and 1 Tbs. sugar. Then pour 1 cup hot water (I use 50% milk) over sugar, butter. Add eggs and salt. Chill overnight. Then roll out in rectangle and spread filling over dough. Roll up and cut with dental floss or string. Let raise double and bake at 425 for 8-12 minutes. My directions are different. I put flour in the bottom of the Bosch, and then add the sugar and salt. I then add the wet ingredients, and for the 1 cup hot water I do 50% milk. I melt the butter in the microwave and just use ...

This is a classic recipe from my Dad, and it’s the best I’ve had. It’s still super sweet and rich, but it’s so very good. I would give this a 9. Here is the original with my changes in bold. Pecan Pie 4 eggs 1 tsp. vanilla 2/3 cup sugar 1 cup pecans (crush with rolling pin) I use way  more than this 1/4 tsp. salt 1 cup light corn syrup 1/3 cup butter Combine ingredients then pour into uncooked pie shell. Bake at 425 for 10 minutes and at 350 for 35 (45 at least) minutes. Don’t under bake and make sure oven is preheated thorough. Cook until the crust is brown.

This is the best version I have ever had. I used my Dad’s recipe as a base, but I have tweaked it by removing a can of tomatoes and this version is better because it is more flavorful. I give this a 9. In a food processor, pulse: 1/4 onion you can use green onions if you like it more mild 4 cloves garlic handful cilantro 1 jalapeno (seeds and ribbing removed) Then, add: 1 can of diced tomatoes, drained (14.5 oz. size) 1 tsp. salt pepper to taste juice of 1 lime juice of 1/2 lemon (or more if you like lemon a ton)

This is a classic recipe from my Dad, and it’s the best I’ve had. It’s so very good. I would give this a 9. Here is the original with my changes in bold. Pumpkin Pie 2 large eggs Sometimes I add an extra egg yolk 3/4 cup sugar I only use 2/3 1- 1 1/4 tsp. cinnamon 1/2 tsp. salt ¼ tsp. cloves ½ tsp. ginger ¼ tsp. nutmeg, generous I put mine through a sieve 1 can evaporated milk ½ can pumpkin (1 ¾ cups) Mix all ingredients. Makes 1 pie. Don’t poke holes in crust, bake at 425 for 8 minutes, then dump in filling. Bake an additional 15 minutes, then change temperature to 350 and bake for 45 minutes, or until knife inserted in middle comes out clean.

I think this version is my favorite so far—I give it an 8. So, you take about 25 apples, add 1 tsp. kosher salt, and then put 2-4 Tbs. of lemon juice in the bottom and then a few Tbs. of apple cider. You steam them down, then puree with a stick blender. Add 1 1/2 tsp. cinnamon, 1 1/2 tsp. cloves, and 1/2 tsp. nutmeg and a dash of ginger. Add 1/2 cup brown sugar and 1/2 cup white sugar. You simmer this until it’s really thick.