Lemon Pie

2 cans (14 oz) sweetened condensed milk

4 egg yolks

3/4 cup fresh lemon juice (about 4 lemons)

(For a larger pie, use 5 egg yolks and 1 cup of lemon juice).

For the crust, use whatever cookies you have (vanilla wafers, sugar cookies, biscotti, graham crackers, shortbread, etc. and mix with a little butter to form the crust.  It's even better if you add some nuts in the food processor to give it a nice crunch.  Press this mixture in the bottom of the pie pan and up the sides.  Bake at 350 degrees for about five minutes and then remove from oven and pour the filling mixture in immediately and return to the oven.  Bake until almost completely set (the middle will still jiggle a little).  Check at about 30 minutes and if needed add another 10 to 15 minutes.  

Top with whipped cream. 

This makes a pie similar to key lime pie but with lemons.

Candy Bar Cookies

2 1/4 cups flour

1 tsp baking soda

1/2 tsp salt

1/2 cup (one stick) butter

3/4 cup granulated sugar

3/4 cup brown sugar

1 tsp vanilla extract

2 eggs

1 1/2 cups chopped candy bars

Combine flour, baking soda and salt and set aside.  Mix butter, sugars and vanilla together until combined.  Add the eggs and mix.  Gradually add flour mixture.  

Heat oven to 350 degrees and bake the cookies for 10 - 12 minutes.

Pizza Dough Artisan

 Crisp and chewy... (makes 2 crusts)

3 3/4 cups + 2 tbsp all purpose flour (500g)

1 1/2 cups + tbsp warm water (375g)

1/4 tsp active dry yeast (1g)

1 1/2 tsp fine salt (10g)

1. Mix flour and all but 1 tablespoon of the water in a large bowl until just combined, then cover and set aside for 20 minutes to rest. Sprinkle yeast over remaining warm water and set aside to dissolve. 
2. Sprinkle salt over the surface of the dough. Stir yeast mixture and pour over dough. Fold the dough: lightly wet your hand, reach under the dough, and stretch a section of it over the top. Repeat until the center of the dough is covered. Then, using your thumb and fingers as pincers, squeeze and pinch off 5- 6 chunks of dough. Wet your hand to minimize sticking. Fold the dough over itself a few times. Repeat pinching and folding until the yeast and salt are fully mixed and a shaggy dough is formed. Cover the bowl and lest rest about an hour.
3. Fold the dough one time to develop the gluten: lightly wet your hand, reach underneath the dough and stretch up a section of the dough, then fold it over the center. Rotate the bowl and fold four to five more times, or until the dough has tightened into a ball. Take the entire ball of dough and invert it into a clean, lightly greased bowl, so the seam is down and the top is smooth. Cover and let rise until doubled in volume, 5- 6 hours.
4. Turn the dough out onto a floured work surface and cut in half. Working with one piece of dough at a time, shape into a ball as follows. Stretch out a quarter of the dough just until you feel resistance, then fold it back over the center. Repeat stretching and folding the remaining three edges until the center is covered and a loose ball is formed. Turn the ball over so the seam is down and place it on an un-floured area. Cup your hands around the dough and gently pull it towards you, dragging the bottom along the counter to create a bit of tension. Rotate the ball 90 degrees and drag it a few inches towards you again. Repeat rotating and gently dragging until the top of the dough tightens up and the ball is round.
5. Transfer to a greased plate and repeat with remaining dough. Lightly oil the tops, cover and let rest at room temperature for about an hour. Preheat oven at this time. If not using right away, cover tightly with plastic wrap and refrigerate until ready (for up to 2 days).

Place pizza steel, stone, or inverted baking sheet on the middle rack of the oven and preheat to 500°F (or as high as it will go). Let oven heat up for at least 45 minutes. Generously flour a pizza peel and set aside. Alternatively, lightly grease a cast iron pan with olive oil and set aside.
Place one dough ball on a floured surface and flatten the middle into a large disk, leaving a thick 1-inch lip. Pick up the disk, and holding the thick edge, use gravity to gently shape the dough into a 12-inch circle. Lay on prepared pizza peel and adjust shape into a circle. Jiggle the peel to make sure the dough isn’t sticking, and add more flour if it is. Alternatively, shape the dough to the size of your prepared cast iron pan, then place it inside.
Add sauce and toppings to pizza dough, leaving the 1-inch perimeter empty. Slide pizza onto the hot steel and bake for 5 minutes. Turn on the broiler and broil for 2- 4 minutes, or until cheese is melted and crust is golden and blistered. If using the cast iron pan, bake for 15- 20 minutes and broil for the last few minutes to get spots of char. Repeat with remaining pizza dough and toppings.

nutrition

• Serving Size: ¼ of a 12" pizza
• Calories: 228
• Sugar: 0.2g
• Sodium: 488mg
• Fat: 0.6g
• Saturated Fat: 0.1g
• Unsaturated Fat: 0.4g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 1.7g
• Protein: 6.5g
• Cholesterol: 0mg

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Cold Foam

1 Cup Whipping Cream

1/2 Cup 2% milk

Combine and store in a jar.  Use the Basecent milk frother and about 1/4 cup of the mixture to make cold foam for iced coffee.  

Chocolate Chip Cookies - Thin & Crisp

Chocolate Chip Cookies (Thin and Crisp)

10 ounces butter (room temp)

1 1/3 cups granulated sugar

1/4 cup light brown sugar

2 cups flour

1 teaspoon baking soda

1 teaspoon sea salt

2 teaspoons vanilla extract
2 large eggs (room temp)
2 cups chocolate chips

Preheat oven to 350

Beat the butter and both sugars until light and fluffy.  Add the vanilla and eggs, beating well after each.  Add the baking soda, salt and flour and beat on slow until combined.  Add the chocolate chips.  Drop 1 tablespoon at a time, these will spread.  Bake for 10 - 11 minutes.    

 

Korean Barbecue Sauce (CupBop)

White Sauce

5 Tbsp Mayonnaise

1 Tbsp Lime juice

4 Tbsp Corn Syrup 

If it's too sour, add more corn syrup, if it's too sweet add more lime juice.  If mayo is too strong, adjust with the other two ingredients.  

 

Spicy Mayo
1/4 cup mayonnaise

3 tsp Sriracha

1/8 tsp garlic powder

1/2 tsp lime juice

If it’s too spicy, add mayo. Want more heat, add more sriracha.  Not too hot unless 

that's what you really want.  

Bulgogi Sauce

3/4 cup soy sauce

3/4 cup apple juice (pear also works)

3/4 cup brown sugar

1/2 tsp garlic powder

Optional:

Black pepper to taste.  

Grated ginger to taste, about one teaspoon - maybe even less.