YA Recipe
MAY 2023:
FLOURLESS PEANUT BUTTER COOKIES
INGREDIENTS:
- 1 large egg, room temperature, beaten
- 1 cup sugar
- 1 cup creamy peanut butter
DIRECTIONS:
- Preheat oven to 350°F.
- In a large bowl, mix all ingredients.
- Roll level tablespoons of dough into balls. Place on an ungreased baking sheet and flatten with a fork.
- Bake until crisp, 12-15 minutes. Remove to a wire rack to cool.
- Enjoy!
APRIL 2023:
LEMON BLUEBERRY MOCKTAIL
INGREDIENTS:
- 1/2 cup fresh blackberries
- 1/4 cup sugar
- 1 cup water
- 1/2 cup pre-made lemonade
- juice of 1 lemon
- lemon slices
- seltzer/club soda
- mint
DIRECTIONS:
- Add the blackberries to a small sauce pan and mash them with a fork or potato masher until broken down into small bits.
- Add the sugar, water and lemonade and bring to a simmer.
- Simmer over low-medium heat for about 10 minutes.
- Strain the mixture to remove the bits of blackberry, add the juice from the lemon and refrigerate the liquid until cooled.
- Once cooled, pour the liquid evenly among 4 glasses filled with ice cubes.
- Add seltzer until glass is full.
- Garnish with lemon slices, mint and extra blackberries.
MARCH 2023:
APRICOT & ALMOND GALETTE
INGREDIENTS:
-½ cup almonds, preferably blanched
-⅓ cup sugar, plus more for sprinkling
-1 large egg
-4 tablespoons unsalted butter, room temperature
-½ teaspoon almond extract (optional)
-½ teaspoon vanilla extract
-Pinch of kosher salt
-1 tablespoon all-purpose flour, plus more for surface
-1 package frozen puff pastry, preferably all-butter, thawed
-12 apricots, halved, pitted, or other stone fruit, quartered if large
DIRECTIONS:
-½ cup almonds, preferably blanched
-⅓ cup sugar, plus more for sprinkling
-1 large egg
-4 tablespoons unsalted butter, room temperature
-½ teaspoon almond extract (optional)
-½ teaspoon vanilla extract
-Pinch of kosher salt
-1 tablespoon all-purpose flour, plus more for surface
-1 package frozen puff pastry, preferably all-butter, thawed
-12 apricots, halved, pitted, or other stone fruit, quartered if large
DIRECTIONS:
Step 1
Place a rack in middle of oven; preheat to 425°F. Pulse almonds and ⅓ cup sugar in a food processor until finely ground. Add egg and pulse to combine. Add butter, almond extract (if using), vanilla extract, salt, and 1 Tbsp. flour; pulse until almond cream is smooth. (Can make up to 3 days in advance).
Step 2
Roll out pastry on a lightly floured surface just to smooth out any creases.
Step 3
If you’re using a package of pastry that has 2 sheets, stack and roll out to a ¼"–⅛"-thick rectangle.
Step 4
If your package contains a single 16x10" sheet of puff pastry, halve it crosswise and roll out one half on a lightly floured surface until rectangle is ¼"–⅛" thick; save remaining half for another use. Transfer to a parchment-lined baking sheet. Fold over edges of pastry to make a ½" border around all sides. Prick surface all over with a fork (this keeps the pastry from rising too much when baked and helps it cook through). Spread almond cream over pastry, staying inside borders. (Chill dough in the freezer for a few minutes if it becomes too soft to work with.) Set apricots, cut sides up, on top of almond cream. Sprinkle lightly with sugar.
Step 5
Bake galette until pastry is golden brown and puffed, 15–20 minutes. Reduce oven temperature to 325° and continue to bake until pastry is deep golden brown and cooked through and apricots are softened and browned in spots, 15–20 minutes longer.
Serves 4
Source: BonAppetit
Source: BonAppetit
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FEBRUARY 2023:
CORNBREAD RECIPE
INGREDIENTS:
-
1 cup plain yellow cornmeal
-
1 cup all-purpose flour
-
1 tablespoon baking powder
-
1 teaspoon kosher salt
-
1/4 teaspoon baking soda
-
2 cups buttermilk
-
2 large eggs
-
1/2 cup butter
DIRECTIONS:
-Preheat oven to 425°F.
-Whisk together first 5 ingredients in a large bowl.
-Whisk together buttermilk and eggs; stir into cornmeal mixture just until combined.
-Heat a 10-inch cast-iron skillet over medium-high heat until it just begins to smoke.
-Add butter, and stir until butter is melted.
-Stir melted butter into cornbread batter.
-Pour batter into hot skillet.
-Bake at 425° for 25 to 30 minutes or until golden and cornbread pulls away from sides of skillet.
-Invert cornbread onto a wire rack; serve warm.
Enjoy!
