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 30 minutes.

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. 

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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. 

Peanut Brittle

 Peanut Brittle

- House of Nash Eats

2 c sugar
1 c corn syrup

1/2 c water

1/2 t salt

1/2 c salted butter, cubed

2 1/2 c salted roasted peanuts

1 T vanilla extract

1 t baking soda

• Line a large baking sheet with parchment paper (or butter).
• In a heavy-bottomed pan, combine sugar, corn syrup, water and salt.
• Cook, stirring frequently, until it reaches 280 degrees F on a candy thermometer.
• Add butter and peanuts, and continue to cook for approx 7-10 minutes, stirring constantly, until it reaches 300 degrees F.
• When it reaches 300 degrees F, remove from heat and add vanilla and baking soda, stirring vigorously to combine. 
• Immediately pour into the prepared baking sheet, spreading as thin as you can/ to the edges.
• Let it cool. Break into pieces. 

Can be frozen. Otherwise, keeps in an airtight container at room temperature about 1 week. 

I like to line a candy tin with parchment paper to store. 

Caramels

 Caramels

- All Recipes 

I make these every Christmas. They are a great addition to a cookie tray.

• 1 pint heavy whipping cream
  2 cups white sugar
  1 cup packed brown sugar
  1 cup butter
  1 cup corn syrup
  1 cup evaporated milk 
  1 ¼ teaspoons vanilla extract
• Grease 12x15 inch pan. Attach a candy thermometer to a medium pot.
• Put the whipping cream, sugars, butter, corn syrup and evaporated milk into the pot. Over medium heat, stir until it reaches 250 degrees F. Remove pot from the heat. Stir in vanilla. Pour into greased pan. Let cool completely. Cut into small squares. Wrap in waxed paper.
• I usually put these in a ziplock bag into the deep freeze until it is time to package as gifts or put in a tin for enjoying.
• Yield 60 caramels.
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Party Mix

 Party Mix

- Ree Drummond (with a couple of additions)

Preheat oven to 250 degrees F. 

I melt the butter on low in a small saucepan and measure the other spices into the saucepan while the butter is melting:

1 stick (8 T) salted butter, melted

3 tablespoons Worcestershire sauce

1 teaspoon seasoned salt, such as Lawry's

1 teaspoon smoked paprika

1/2 teaspoon chili powder

1/4 teaspoon onion powder

6 to 12 dashes hot sauce. I use Cholula

3 to 5 cloves minced garlic

Meanwhile, into a large roasting pan, measure out the following:

3 cups Corn Chex

3 cups Wheat Chex

3 cups Rice Chex

2 cups thin & salty pretzel sticks

2 cups mixed nuts

2 cups rye crisps

2 - 3 cups Bugles

When the butter is melted, add the spice/butter mix into the cereal/ snack mix. Mix well.

Bake for 1 hour 15 minutes, stirring every 15 minutes. 

Cool completely then store in an airtight container. 

Texas Sheet Cake

Texas Sheet Cake

- Taste of Home

Cake

1 c butter

1 c water

1/4 c baking cocoa

2 c all-purpose flour

2 c sugar

1 t baking soda

1/2 t salt

1/2 c sour cream

In a large saucepan, bring the butter, water, and cocoa to a boil. Remove from heat. Combine the flour, sugar, baking soda and salt; add to cocoa mixture. Stir in the sour cream until smooth. Pour into a greased 15"x10"x1" baking pan. Bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out clean.

Icing

1/2 c butter

1/4 c plus 2 T milk

3 T baking cocoa

3 3/4 c powdered sugar

1 t vanilla extract

In a saucepan, melt butter; add milk and cocoa. Bring to a boil. Remove from the heat. Whisk in powdered sugar and vanilla until smooth. Pour over warm cake. 

Cool completely on a wire rack. 

Yield: 15 servings

Molasses Crinkles

 Molasses Crinkles

- Jan & Lisa Diller

 Blend

3/4 c butter, softened

1 c sugar

1 egg

1/4 c molasses

Add (don't overmix)

2 c all-purpose flour

2 t baking soda

1 T ground ginger

1 t cinnamon

1/2 t salt

1/2 t ground cloves

Roll into balls and then roll in sugar. Bake at 350 for 8 minutes. Don't overbake. Cool on cooling rack. These freeze well!

Cheddar Cheeseball

 Cheddar Cheeseball 

- Grandma Billie Stuckey

2 8-oz blocks Philadephia cream cheese
16 oz Kraft shredded sharp cheddar cheese
2 jars Old English cheese spread
1 T Worcestershire sauce
1/2 t garlic powder
1 T dry minced onion
pecans, chopped 

Allow cheese to come to room temperature. Mix all ingredients with electric mixer. Chill. Shape into balls and roll in chopped pecans, if desired. 

May be made ahead and frozen. (Defrost overnight in the refrigerator.)

Chicken and Noodles

 I was in the mood for chicken and noodles and it took me a long time to locate the recipe that I made a long time ago, but it's the best chicken and noodles I have made. It's a recipe from the late Wichita chef, Tanya Tandoc. 

Chicken and Noodle Soup

2 T butter
1 small onion, diced small
4 stalks celery, sliced thin

3 carrots, diced

4 cloves fresh garlic, minced

8 cups chicken stock

diced meat from one chicken

One recipe fresh noodles (see below)

salt and pepper to taste

1 tsp fresh thyme, chopped

optional - 1 cup frozen peas

optional - 1 cup frozen corn

Melt butter in a large pot, add onions, and saute until transparent. Add celery, carrots, and garlic and sweat vegetables a little. Add the chicken stock and bring to a boil, then lower heat to simmer for 15 minutes until carrots are tender. Add the chicken and bring back to a rolling boil. Add noodles and boil until tender, about 15 minutes. (Add peas and corn at this time, if using.) Lower heat and season to taste. Simmer 15 minutes longer, then serve. Tanya noted that they serve this dish over mashed potatoes. (So do I, because yum.)

Homemade Noodles

2 cups flour

3 eggs

1/2 tsp salt

extra flour for kneading

In a large bowl, pour flour into a mound. Make a crater in the flour, and add eggs and salt. With a fork, begin to beat eggs into the flour a little at a time until it forms a batter. Keep incorporating the flour until the batter becomes a dough ball. When the dough becomes stiff, use your hands to knead the dough. Remove the dough from the bowl and knead until elastic and smooth, about 5 minutes. Let the dough relax 10 minutes, then roll out very thin. Cut the dough into noodles, about 1 1/2 inches thick and as wide as you like. Flour well, then add to the boiling soup.

Strawberry Shortcake

 Wayne's Grandma, Billie Stuckey, gave me this recipe early in our marriage. (She titled it "Mom's Strawberry Shortcake" so it may have been passed down from her mom.) In any case, it's my go-to for strawberry shortcake. It is more like a light vanilla sponge cake, rather than a biscuit, which I prefer.

Strawberry Shortcake

from Grandma Billie Stuckey

2 eggs
1 cup sugar
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1 tablespoon butter
1 teaspoon vanilla extract

1 to 1 1/2 quarts fresh strawberries

1/2 cup sugar

Whipped cream

In a mixing bowl, beat eggs on medium speed for three minutes. Gradually add 1 cup sugar, beating until thick and lemon colored. Combine flour, baking powder and salt; beat into egg mixture. Heat milk and butter just until butter begins to melt. Beat into batter with vanilla. (Batter will be thin.) Pour into greased 8" square baking pan. Bake at 350 degrees for 25 minutes, or until a wooden pick inserted near the center comes out clean. Cool for at least 10 minutes. 

To serve: 
Just before serving, cut cake into serving size pieces. Cut each piece in half horizontally. Combine strawberries and 1/2 cup sugar and spoon between cake layers and over the top of each serving. Top with whipped cream. Garnish with mint leaves, if desired.

Ice Cream

While I love homemade ice cream with eggs, it's not Wayne's favorite. We have made different recipes of ice cream over the years, but this one has stuck. It's simple to make, I nearly always have the ingredients on hand, I don't think it could be quicker to put together, and most importantly we all like how it tastes.  We've added other mix ins or flavors and it is perfect for that too. 

Vanilla Ice Cream
2 cups heavy cream
2 cups milk

3/4 cup sugar

2 teaspoons vanilla

pinch salt

Whisk together and churn in your ice cream maker. Scoop into a storage container and freeze. 

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Blackberry Ice Cream

2 cups blackberries 

Blend blackberries in food processor with 1/2 cup of sugar. Let it sit for 10 minutes. Strain. Discard the seeds/pulp. 

Add the remaining 1/4 cup sugar and the other remaining ingredients from above. 

Whisk together (or blend in food processor) and churn in your ice cream maker. Scoop into a storage container and freeze. 

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We use this Cuisinart ice cream maker.  If I make a recipe that is a little too big for it, I scoop some out once it's frozen (and keep in the freezer) and then add the rest until it's all ready to put up.

Garden Tea

I tried to pull all of the garden mint out of my flower bed a few years ago... some always pops up and this year it is back more full than ever. While I don't like how invasive it is, I do like garden tea, mojitos, mint in salads, etc. Teneesa Stuckey also gave me the idea to throw in about 5 stems worth of leaves into my Lipton iced tea, which is also very good.

Garden Tea
3 1/2 quarts water (14 cups)
2 cups packed fresh mint
1/2 cup sugar

Bring water and sugar to a boil. Remove from heat and stir in mint. Let steep around 3 hours. Strain. Refrigerate. Serve over ice (options - with lemon slices).

Credits to this recipe.