Saturday, December 14, 2019

Sugar cookies a la Alton Brown


3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough
  1. 1.     Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
  2. 2.     Preheat oven to 375 degrees F.
  3. 3.    Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

Friday, February 15, 2019

Chicken and dumplings, the easy way

When you’re actually sick, you need fast, simple and soothing. 

20-30oz cooked chicken breast meat
2 cans 10oz flaky refrigerated biscuit dough
2 cans cream of chicken soup
40oz chicken broth
Lemon pepper to taste

Put soup/chicken broth in large pot; bring up to simmer on medium heat. Season. Cut biscuits into dumpling-size pieces; add to pot. Reduce heat and cook 12-15 min until dumplings are not doughy but also not dissolved. 

Monday, January 21, 2019

South Beach-friendly “chili”

Everything here is South Beach phase one except the small amount of flour in the chili mix! This isn’t chili because it has beans and tomatoes, but it’s still very good.

2.5 lb top sirloin roast (dice and brown)
1 can Swanson beef broth low sodium
1 can Muir Glen fire roasted diced tomatoes, with its liquid
1/2 packet Albert Agnor’s chili mix
(Beans; see below)

Dump in oven-safe pot, bring to a boil, cover pot and put in a 325 oven for an hour

then add 1 double-size can Bush’s pinto beans, rinsed and drained, and cut it back to 275 for 3 or 4 hours

Friday, December 21, 2018

Final Exam Cookies

The second finest cookie known to humankind. These are Land O'Lakes "Buttery Jam Tarts" except with black cherry preserves instead of raspberry. And try some ground almonds, too.


1/2 cups all-purpose flour 
2/3 cup butter, softened 
1/2 cup sugar 
1  large egg
2 tablespoons milk 
1 teaspoon almond extract 
1/4 teaspoon baking soda 
1/4 teaspoon salt 
1/2 cup black cherry preserves

How to make

  1. STEP 1
    Heat oven to 350°F.
  2. STEP 2
    Combine all ingredients except preserves in large bowl. Beat at low speed, scraping bowl often, until well mixed.
  3. STEP 3
    Roll out dough on well-floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2 1/2-inch round cookie cutter. 
  4. STEP 4
    Place half of cookies, 2 inches apart, onto greased cookie sheets; place 1 teaspoon preserves in center of each cookie. Make cut-out with very small cookie cutter in tops of remaining cookies. Place on top of preserves; press edges together with fork. Bake 12-15 minutes or until edges are very lightly browned.


    Dough: Add 1/4 cup (slivered blanched) almonds, pulverized. No need to adjust the flour, just add them. 
    Prep: Roll them out on saran wrap on thin plastic cutting boards so you can refrigerate them to get the workability level back down
    And, one batch makes only 12-13 3” cookies (or one sheet) so make two batches!

Monday, November 21, 2016

Buttermilk pie + lemon chess pie

Since they sell pie shells in packs of 2 :) 
Bake 9” pie shells at 425° for 7 minutes or until light golden brown. Reduce oven temperature to 350°. Bake both the pies at 350° for 40-60 min or till firm in center.


1.5 cups sugar
3 Tbsp flour
3 eggs
½ cup butter, softened
1 cup buttermilk
1 tsp vanilla
1 to 3 Tbsp lemon juice

Combine sugar and flour, then rest of ingredients. Pour into 9” pie shell.


1.5 cups sugar
1 Tbsp cornmeal
4 eggs
¼ cup butter, softened
¼ cup lemon juice
1 Tbsp lemon zest

Cream the butter and sugar; add rest of ingredients just until blended. Pour into 9” pie shell. 

Monday, October 10, 2016

Sausage-egg "muffins"

Possibly the laaaaziest of Lazy Chef recipes! This is the super-lazy version of this perfectly reputable recipe.

1/2 lb sausage
12 eggs

Cook the sausage until evenly brown; set aside and drain.
Beat the eggs; add the crumbled sausage.
Pour into greased muffin tin. (Makes 12 in my pan)

Bake at 350 for 15-20 minutes.

To freeze for future breakfasts:

Let the muffin tin cool, then pop it straight in the freezer for about 20 min. Pop out the individual "muffins," double-wrap each in plastic to avoid freezer burn, put them in a plastic bag with the air squished out, and freeze up to 3 months (that's because of the sausage; eggs alone could freeze 6 months to a year).

Thursday, January 21, 2016

Easy boudin kolaches

Just had the best start to a workday I'll have in a long time -- a dear colleague brought us boudin kolaches. I quote her:

"They are SUPER easy – it’s just 2 boudain links taken out of the casing (DJ’s is my favorite, but Zumo’s is also delicious!), two cans of crescent rolls, and if you want to add it, cheese!"

Preheat oven to 375 
Cook boudin in a pan over medium heat until done, about 8 min
While the sausage is cooking, open the crescent roll can and spread pieces out in a sheet pan
Put a large spoon-sized amount of boudin on each roll, wrap dough over it 

Bake 11-13 min

Carry to tailgate and trade for beer!