Tyler’s Crepes and Chocolate Custard

Classic French Crêpes

- 4 3/8 oz all-purpose flour

- 2 large eggs

- 1 1/4 cup whole milk

- 1/4 cup water

- 1.1 oz unsalted butter, melted

- 1 tbsp sugar

- 1/4 tsp salt

- 2 tbsp butter (for cooking)

1. Whisk together 4 3/8 oz all-purpose flour, 1 tbsp sugar, and 1/4 tsp salt in a large bowl. Make a well in the center and add 2 large eggs. Gradually whisk in 1 1/4 cup whole milk and 1/4 cup water until smooth, then stir in 1.1 oz unsalted butter, melted. The batter should be thin, like heavy cream.

2. Cover the batter and let it rest for 30 minutes.

3. Heat a 20–22 cm (8–9 inch) non-stick skillet or crêpe pan over medium-high heat. Add a small knob of butter and swirl to coat. The pan is ready when the butter foams and subsides.

4. Pour about 60 ml (¼ cup) of batter into the center of the pan and immediately swirl to spread it into a thin, even circle. Cook until the edges look dry and lightly golden on the bottom, then flip and cook the other side briefly.

5. Slide the crêpe onto a plate. Repeat with remaining batter, adding more butter as needed. Stack finished crêpes — they won't stick.

Chocolate Custard

- 4 egg yolks

- 2.8 sugar

- 2/3 oz cornstarch

- 11 oz whole milk

- 3 1/2 oz heavy cream

- 3 1/2 oz semi-sweet chocolate chips

- 2/3 oz unsalted butter

- 1 tsp vanilla extract

1. Whisk 4 egg yolks and 2.8 oz sugar together until pale and slightly thickened. Whisk in 2/3 oz cornstarch until smooth.

2. Gently heat 11 oz whole milk and 3 1/2 oz heavy cream in a saucepan until just steaming. Remove from heat.

3. Slowly pour about a third of the hot milk into the egg mixture, whisking constantly. Then pour everything back into the saucepan.

4. Cook over medium-low heat, stirring constantly with a spatula, until the custard thickens and coats the back of a spoon (about 5–7 min). Don't stop stirring or it will scramble.

5. Remove from heat. Stir in 3 1/2 oz chocolate chips, 2/3 oz unsalted butter, and 1 tsp vanilla extract until completely melted and glossy.

6. Press cling film directly onto the surface of the custard (to prevent a skin forming) and refrigerate until cool and set.

S'mores Bars

Saw this on TikTok and wanted to make it. Not all of the amounts were given, so I'm playing to figure it out, but they are sooo good! 

1/2 c melted butter

1/2 c brown sugar

1/3 c white sugar

1 egg

1 t vanilla

1/2 T baking soda

1/2 t (or so) kosher salt

1 1/4 c flour

2/3 c (or so) chocolate chips

16 marshmallows

Chocolate bar (I used Symphony with toffee and almonds because that's what I had on hand - yum!)

5 Graham Crackers

Preheat oven to 350.

Line a 9x9 baking dish with parchment paper.

Line the bottom of the dish with graham crackers. 

Cream butter and sugars. Add egg and vanilla. Mix until lightened. Add dry ingredients, just until mixed. Add chocolate chips.

Spread 1/2 of the cookie mixture on the graham crackers.

Layer with marshmallows and chocolate bar.

Spread the remaining cookie mixture on top - aiming mostly for the marshmallows.

Optional - sprinkle with flaked salt.

Bake for 35-40 minutes.

(After 25 minutes, cover with foil.)

Curry Vegetable Dip

3 T + 1 t vinegar  
1 ½ t cornstarch
2 T sugar
½ t paprika
½ t garlic powder
¼  t mustard powder

1 c mayonnaise

• Mix vinegar and cornstarch and stir together.
• Whisk in sugar, paprika, garlic powder, and mustard powders
• Heat on medium-high, stirring constantly, until it reaches a full rolling boil
• Remove from heat and stir well. It will thicken as it cools
• Whisk in mayonnaise until smooth

1 T curry powder 
1 t onion powder

¼ garlic powder
1 t kosher salt
1 T vinegar 

1 t horseradish sauce

• Add remaining ingredients and mix well
• Chill before serving

Sourdough Artisan Bread

 Sourdough Round Bread 

- This is Alexandra Cook's recipe. I find her recipe is a great one, but the post is too long to make it easily usable on a regular basis. This is the shortened up version for me!

100 g active sourdough starter
375 g (or more) warm water
500 g bread flour

9-12 g salt

Instructions

1. Whisk the starter and water together in a large bowl. Add the flour and salt. Mix to combine and form a rough dough. Cover with a damp towel and rest for 30 minutes.

2. After 30 minutes, fold it over itself 4-5 times to stretch the dough. Rest for another 30 minutes. Repeat for a total of 4 times in 2 hours. 

3. Cover the bowl with a towel and let rise at room temperature about 8-10 hours. The dough is ready when it has increased by 50% in volume, has a few bubbles on the surface and jiggles when you move the bowl side to side.

4. On a lightly floured surface, shape the dough into a round. Let it rest seam side up for 30 minutes.  Shape it again and place it into a floured bowl or proofing basket, seam side up.

5. Cover with plastic wrap and refrigerate for 1 hour - 48 hours. 

6. Place dutch oven in your oven and preheat to 550 degrees. Cut a piece of parchment to fit the size of your baking pot.

7. Place the parchment over the dough and invert the bowl to release. Score the dough. Carefully transfer the dough to the baking pot and cover.

8. Lower the oven temp to 450 degrees and bake for 45 minutes. Remove the lid and lower the temp to 400 degrees for an additional 10-15 minutes. 

9. Cool on a wire rack 1 hour before slicing. 

1. 
   
2. 
   

1. 
   

Chicken and Wild Rice Casserole

 Chicken and Wild Rice Casserole

- Michelle Pankratz & Marj Barge

3 lb chicken

1 1/2 c water

1/2 c dry sherry

3/4 t salt

1/4 t curry powder

1 small onion

1/4 c sliced celery

1/2 lb fresh mushrooms

1/4 c butter, melted

1 (6-oz) pkg long grained wild rice (1 cup)

1 c sour cream

1 c cream of mushroom soup

Place chicken in a deep kettle. Add water, sherry, salt, curry, onion, and celery. Bring to a boil covered tightly. Reduce heat and simmer 1 hour. Remove chicken from bones. Save liquid to make rice according to the package. Add water to liquid if needed. Combine chicken, rice, and mushrooms in a casserole dish. Blend soup, butter, and sour cream. Add to chicken mixture. Bake covered at 350 degrees F for one hour. Toasted almonds may be added to the top of the casserole. 

Monster Cookies

 Monster Cookies

- Lisa Jaberg

6 eggs
1 1/2 c brown sugar
2 c sugar
1 1/2 t vanilla extract
4 t baking soda

1 c butter

1 1/2 c peanut butter

10 c oatmeal

1/2 lb M&Ms 

6 oz chocolate chips

350 degrees F for 10-12 minutes.

Lazy Woman's Cake

 Lazy Woman's Cake

- Michelle Pankratz

2 c sugar

3 c flour

1 t salt

5 T (or 1/3 c) baking cocoa

2 t baking soda

1 c vegetable oil (scant)

1 T vanilla extract

2 T vinegar

2 c water

Mix and bake in a 9"x13" greased pan at 350 degrees F for 30-45 minutes (until it cracks).

 

Sugar Cream Pie

 Sugar Cream Pie

- Grandma Billie Stuckey

1/2 c flour (scant)

1/2 c brown sugar

1/2 c sugar

pinch salt

1 c whipping cream

1 c milk

1 t vanilla

Mix ingredients in order given. Pour into unbaked pie shell (9")

Bake 15 minutes at 425 degrees F; reduce to 350 degrees F for 45 minutes. 

Hindustani Chai

 Hindustani Chai

- Marti Conrad

1 gallon water

16 green cardamom pods

16 whole cloves

1/4 inch stick cinnamon

2/3 c loose black tea (Pekoe is a good one)

1 can sweetened condensed milk

3 c milk

1 c sugar

• Bring the water, cardamom, cloves, and cinnamon to a rolling boil, and boil for 10-12 minutes. 
• Add the tea leaves and boil for 5 more minutes.
• Strain the tea and discard spices and tea leaves.
• Add sweetened condensed milk, milk, and sugar. 

Note - If it's too strong, add more milk (not water.)

Oreo Ice Cream

 Oreo Cookies and Cream Ice Cream

3/4 c marshmallow creme

1 egg

1/2 c whole milk

3 1/2 c heavy cream

3/4 c sugar

1 T vanilla extract

crushed Oreo cookies

Warm the marshmallow creme in a double boiler, keep warm. In a blender, add the egg, milk, sugar and vanilla. Blend on medium until sugar is dissolved. Slowly add the cream on low for about 30 seconds. Stir in marshmallow creme. Transfer to ice cream freezer. Add Oreos after freezing. 

Makes a little more than 1 quart.