French Coconut Macarons

Coconut Macarons
Makes about 24 macarons

Coconut Macarons:

2/3 cup almond flour or meal (available at health food stores)

1 ½ cups confectioners’ sugar

2 tablespoons unsweetened desiccated coconut (available at health food stores)

3 large egg whites, at room temperature

1/3 cup granulated sugar

1 teaspoon vanilla extract

Coconut Buttercream:

1 cup milk

¼ cup unsweetened coconut

4 large egg yolks

½ cup granulated sugar

14 tablespoons unsalted butter, softened

½ teaspoon vanilla extract

Make the macarons:

1. Line a baking sheet with a silicone mat or parchment paper.

2. In a food processor, process the almonds with the confectioners’ sugar until well blended. Sift the mixture through a medium-mesh sieve into a bowl. Stir in the coconut and set aside.

3. In the bowl of an electric mixer, using the whisk attachment, beat the egg whites on high speed until foamy. Very gradually add the granulated sugar and beat until stiff and glossy. Add the vanilla and beat until blended.

4. Add half of the sifted almond mixture and fold it in with a spatula. Add the remaining almond mixture and mix it in a light circular motion. Press and spread out the batter against the side of the bowl. Scoop the batter from the bottom of the bowl and turn it upside down. Repeat this motion about 15 times (no more, no less). When the batter becomes nicely firm and drips slowly as you scoop it with the spatula, it is ready to be piped.

5. Position a rack in the center of the oven and preheat the oven to 375 degrees F. Fit a pastry bag with a .4-inch plain tip (Ateco #4). Scrape the batter into the bag. Pipe out 1-inch rounds of batter onto the prepared baking sheet, spacing them ½ inch apart. Rap the baking sheet firmly against the counter. Dry the batter at room temperature, uncovered, for 15 minutes. The batter circles should not stick to your finger when you touch them. If they do, let them dry a little longer.

6. Stack the baking sheet with the macarons on it on another baking sheet. Place both sheets, stacked, in the oven and bake the macarons for 15-18 minutes, until slightly crisp (they will crisp more upon cooling). Cool completely on a wire rack.

Make the buttercream:

7. Put milk and coconut in small saucepan and bring to a boil over medium heat. Remove from heat, cover pot and let stand for 10 minutes.

8. In a medium bowl, whisk the yolks with the sugar until well blended. Add the warm milk and coconut and whisk until smooth. Strain the mixture back into the pot, pressing down on the coconut to extract the flavor. Discard the coconut. Place over medium heat and cook, stirring constantly, until mixture thickens and reaches 175°F.

9. Pour the mixture into the bowl of an electric mixer and mix, using the paddle attachment, mix at low speed until cool. Increase the speed to medium and beat in the butter, one tablespoon at a time. Beat in the vanilla. Change to the whisk attachment and beat at high speed until the buttercream is smooth, 1-2 minutes.

Assemble the macarons:

10. Scrape the buttercream into a pastry bag fitted with a .4 inch plain tip (about the same size as you used to pipe the macarons). Pipe a grape-sized dollop of buttercream onto the underside of a macaron. Gently press the underside of another macaron against the buttercream until it spreads almost to the edge. Repeat with the remaining macarons and buttercream. Store the macarons in an airtight container at cool room temperature for up to 5 days. (Yes, 5 days!)
Original recipe from tish boyle

Bun Thit Nuong / Bun Nem Nuong (Vermicelli with Grilled Pork Patties)

So as of late I am pretty obsessed with Vietnamese food spicy salty limey a little sweet ah! Here are a couple of recipes that I have found and will try them out here's to Vinh, Cindy, Ben and Ashley and our lunches together! xoxo

Nuoc Mam Cham (Dipping Fish Sauce)

• 1/2 cup of water
• 1 tablespoon rice or plain vinegar (optional)
• 2 tablespoon fresh squeezed lime juice (about 2 limes)
• 2 tablespoons sugar
• 1 hot chile pepper or Jalapeno (at least)
• 3 clove of garlic, use more or less according to taste
• ~1/8 cup fish sauce, adjust to taste
• pickled carrots and daikon, optional.
• Rooster brand chile garlic sauce (optional)

Add water and sugar to mix well to dissolve. You can heat the water up before hand to make it dissolve quickly. Add lime juice and vinegar (optional). It should taste like a very very bland lime-ade. If you have a morter, crush the garlic and chiles (if not, finely mince them) together and add to the mixture. Finally, slowly add the fish sauce a few tablespoons at a time instead of all at once. Taste frequently and stop when you feel it’s just right. It’s much easier to adjust the flavor of the dipping sauce by adding the fish sauce at the end bit by bit, adjusting to your personal taste. For a deeper red color, add some chile garlic sauce. You can also add pickled carrots and daikon into the nuoc mam cham as well.

Nem Nuong (Vietnamese Grilled Pork Patties)

* 2 lbs. ground pork (you may mix ground turkey or chicken to reduce fat)
* 2 head of garlic (cloves, peeled; we love the intense garlic flavor but use more or less according to taste)
* 1/3 cup sugar
* 1/2 tbs salt
* 1/2 tbs pepper
* 4 tsp or 1 small package of Alsa baking powder prefered
* 1/4 cup water
* 1 drop red food coloring or 1 tsp caramel syrup (optional and found in most Asian groceries

Using food processor, process garlic until fine puree. Combine pork, garlic, salt, pepper and sugar in mixing bowl and mix well. In separate bowl, combine baking powder and water and stir. Mixture will fluff and foam. Add drop of food coloring or caramel syrup (this adds a very nice color to the pork when grilled).

Fold the baking powder into mixture and allow meat to chill for about 30 min to 1 hr or longer. The baking powder adds more bouncier texture. Now you’re ready to form the patties. Keep meat mixture in the fridge for a few hours to let it set and easier to handle when forming patties, balls or what I prefer, mini sausages.

Bun Nem Nuong (Vermicelli with Vietnamese Grilled Pork Patties)

• 1 (14 oz) bag of vermicelli noodles (serves about 4)
• Grilled nem nuong (above)
• Any combination of a variety of fresh herbs and vegetables such as fresh mint (rau thom), basil (rau que), perilla (rau tia to), coriander (rau ram), cucumber (julienned)
• Pickled carrots and daikon
• Fried Shallots
• Roasted Peanuts
• Dipping fish sauce (nuoc mam cham)

Place vermicelli in boiling water for about 6-8 min, stirring regularly so it won’t stick to the bottom of the pot. To check for doneness, take a strand and taste. Should be still slightly firm but easily breaks apart. Drain and flush with cold water to stop cooking process.

Combine in bowl with nem nuong, lots fresh herbs, pickled carrots and daikon, fried shallots, crushed roasted peanuts and dress with fish sauce vinaigrette. So easy to put together and so so delicious!

Vietnamese Grilled Pork with Lemongrass-Thit Nuong

• 1.5 lb pork butt or shoulder, thinly sliced just under 1/4 inch or so (not too thin as you do not want it to dry out when grilled. Ask your butcher to do this for you. Also, do not use lean pork as it will become dry.)
• 1/4 cup minced Lemongrass (xa bam). Many Asian markets will sell minced lemongrass in the freezer section.
• 1/4 cup sugar
• 2 tbs fish sauce
• 1 tbs ground pepper
• 2-3 cloves garlic, minced (use more according to taste)
• 2-3 shallots, minced.
• 3 tbs sesame oil
• 1 tbs thick soy sauce (not regular soy sauce–has molasses, making it thicker and adding great color. If not available, can use caramel sauce. Both can be found at Asian groceries)
• 3 tbs roasted sesame
• flexible grilling basket or indoor grill

Cut any large pieces of sliced pork into roughly 2-3 inch strips. Again, not too small as you do not want it to dry out and also so that it doesn’t fall through the grilling basket. For best results grill outdoors using a flexible grilling basket. Grilling on an indoor grill however, is perfectly acceptable.

For the marinade, combine in large mixing bowl the lemongrass, shallots, garlic, sugar, fish sauce, pepper, dark soy sauce, sesame oil. Add pork and mix well and marinade for at least 1-2 hrs.

Dr Pepper Cupcakes

Dr Pepper Cupcakes
1/2 C butter
2 1/2 C brown sugar
3 eggs
3 oz unsweetened baking chocolate, melted
1/2 C buttermilk
2 1/2 tsp baking soda
1/2 tsp salt
2 1/2 C cake flour
2 tsp vanilla
1 C boiling Dr. Pepper

Cream the butter and add the brown sugar.
When well blended, add the eggs, one at a time, beating well.
Add the chocolate, slightly cooled.
In a small bowl, add one teaspoon of baking soda to the buttermilk.
Mix your remaining dry ingredients in another bowl.
Add the flour mixture and buttermilk to the butter mixture alternately.
Add the vanilla, and finally mix in the Dr. Pepper.
Pour into cupcake molds
Bake for 20-25 minutes at 375 degrees.

Dr Pepper Cupcake Frosting
1/3 C soft butter
3 C confectioner's sugar
1/2 C dark cocoa
4 Tbs heavy cream
1 tsp freshly grated ginger
1 can cherries in syrup (or in liqueur)

Cream the butter, cocoa and sugar together and stir in the cream.
Add the ginger and enough cherry syrup to create the desired consistency.
Refrigerate if necessary, and spread over the cupcakes when they have cooled.
Top each cupcake with half a cherry.

Joel Robuchon pomme puree

These are not low calorie but they are DELICIOUS!

2 lbs. yellow-fleshed potatoes, 

   such as yukon gold, unpeeledKosher salt, to taste1⁄4 cup milk1 lb. unsalted butter,    cubed and chilled

1. Boil potatoes in an 8-qt. pot of salted water until tender, about 25 minutes. Drain potatoes and set aside to let cool slightly. Meanwhile, bring milk to a boil in a 1-qt. saucepan; remove from heat, cover, and set aside.

2. Peel potatoes and pass them through a food mill into a 4-qt. saucepan set over medium-low heat. Using a rubber spatula, turn potatoes frequently until they take on a drier, fluffier consistency, 2–3 minutes. Reduce heat to low. Working in batches, vigorously stir in the butter until mixture is creamy. Whisk in warmed milk, season potatoes with salt, and transfer them to a warm serving bowl.

SERVES 6 – 8

Cloud Frosting

2.5 Cups white Sugar
6 egg white brought to room temp
.5 cup h20 room temp
.5 teaspoon cream of tartar
1 tblsp vanilla
Combine sugar egg water cream of tartar in kitchen aid with whisk attachment beat just until slightly foamy.
Take off mixer and place of bain marie ( small sauce pot with simmering water) continue to whisk until sugar is dissolved and mixture is warm to the touch or 100 degrees if you like to use a thermometer.
Place back on the mixer and beat on high 12 -16 mins until stiff add vanilla mix thoroughly.

Marthas 7 min frosting

Martha 7 min frosting

• Yield Makes about 8 cups

Ingredients

• 1 1/2 cups sugar
• 2 tablespoons light corn syrup
• 6 large egg whites
• 1 teaspoon pure vanilla extract

Directions

1. In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine sugar, corn syrup, 1/4 cup water, and egg whites. Cook over medium heat, stirring frequently, until mixture registers 160 degrees on an instant-read thermometer, about 2 minutes.
2. Attach bowl to a mixer fitted with the whisk attachment. Beat mixture on high speed until glossy and voluminous, about 5 minutes. Beat in vanilla. Use immediately.

Frosting recipes I have found

Caramel Frosting

Makes 4 1/2 cups| Hands-On Time: 05m| Total Time: 10m

Ingredients

• 2  cups  (4 sticks) unsalted butter, at room temperature
• 1  pound  confectioners’ sugar (about 3 3/4 cups), sifted
• 1/2  cup  prepared dulce de leche
• 1  teaspoon  pure vanilla extract
• pinch kosher salt

Directions

1. Using an electric mixer, beat the butter on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low. Gradually add the sugar, then the dulce de leche, vanilla, and salt, and beat until smooth, scraping down the sides of the bowl as necessary.

Chocolate Sour Cream

Makes 5 cups| Hands-On Time: 10m| Total Time: 25m

Ingredients

• 12  ounces  semisweet chocolate, chopped
• 1 1/2  cups  (3 sticks) unsalted butter, at room temperature
• 3  cups  confectioners’ sugar
• 3/4  cup  sour cream
• pinch kosher salt

Directions

1. Heat the chocolate in a double boiler or medium heatproof bowl set over (not in) a saucepan of simmering water, stirring often, until melted and smooth. Remove from heat and let cool, 10 to 15 minutes.
2. Using an electric mixer, beat the butter on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low. Gradually add the sugar and beat until smooth, scraping down the sides of the bowl as necessary. Add the chocolate, sour cream, and salt and beat to combine. 

Lemon

Makes 4 1/2 cups| Hands-On Time: 05m| Total Time: 10m

Ingredients

• 2  cups  (4 sticks) unsalted butter, at room temperature
• 2  tablespoons  finely grated lemon zest
• 1  pound  confectioners’ sugar (about 3 3/4 cups), sifted
• pinch kosher salt

Directions

1. Using an electric mixer, beat the butter and lemon zest on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low. Gradually add the sugar, then the salt, and beat until smooth, scraping down the sides of the bowl as necessary. 

Coffee

Makes 4 1/2 cups| Hands-On Time: 05m| Total Time: 10m

Ingredients

• 1  tablespoon  instant espresso powder
• 2  cups  (4 sticks) unsalted butter, at room temperature
• 1  pound  confectioners’ sugar (about 3 3/4 cups), sifted
• 1  teaspoon  pure vanilla extract
• pinch kosher salt

Directions

1. In a small bowl, stir together the espresso powder with 1 tablespoon hot water until the powder is dissolved. Using an electric mixer, beat the butter on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low. Gradually add the sugar, then the espresso mixture, vanilla, and salt, and beat until smooth, scraping down the sides of the bowl as necessary. 

Vanilla

Makes 4 1/2 cups| Hands-On Time: 05m| Total Time: 10m

Ingredients

• 2  cups  (4 sticks) unsalted butter, at room temperature
• 1  pound  confectioners’ sugar (about 3 3/4 cups), sifted
• 1  teaspoon  pure vanilla extract
• pinch kosher salt

Directions

1. Using an electric mixer, beat the butter on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low. Gradually add the sugar, then the vanilla and salt, and beat until smooth, scraping down the sides of the bowl as necessary. 

Chocolate Ganache

Makes 4 1/2 cups| Hands-On Time: 05m| Total Time: 5hr 10m

Ingredients

• 1  pound  semisweet chocolate, chopped
• 2  cups  heavy cream
• pinch kosher salt

Directions

1. Place the chocolate in a large heatproof bowl. In a medium saucepan, bring the cream to a bare simmer. Pour the hot cream over the chocolate, add the salt, and let stand for 2 minutes. Whisk until melted and smooth. Let cool, stirring occasionally, until thick and spreadable, 4 to 5 hours. (Note: Don’t try to speed the cooling process by putting the frosting in the refrigerator; it will become lumpy.)

Frosting time is fall cause it's just too hot in the summer

Here are 3 frostings I plan on trying
Vanilla Buttercream Frosting
Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*

1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
¼ cup milk or less, depends upon thickness desired
2 teaspoons clear vanilla extract

Place the butter in a large mixing bow and beat until fluffyl. Add 4 cups of the sugar and then half the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the milk. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

If you are icing a 3-layer cake, use the following recipe proportions:
1½ cups (3 sticks) unsalted butter
8 to 10 cups confectioners’ sugar
3/4 cup milk
1 tablespoon clear vanilla extract
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Better Cream Whipped Cake Icing

¼ cup cold water
1 tsp unflavored gelatin
1 cup heavy whipping cream
1 Tbsp. white sugar
½ tsp vanilla extract

Chill mixing bowl and beaters for at least 15 minutes before using. Place water in a small microwave-safe bowl. Sprinkle gelatin over water and allow to soften 5 minutes. Dissolve gelatin by microwaving for 3 minutes, stirring after every minute. Remove from microwave and let stand at room temperature for 10 minutes; gelatin must be liquid but not warm when added to cream.

Remove bowl and beaters from refrigerator and pour in cream, sugar, and vanilla extract. Beat together just until beater marks begin to show distinctly. Add gelatin mixture to cream, pouring in a steady stream while beating constantly. Beat until stiff peaks form. Spread on cooled cake immediately.
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That's the Best Frosting I've Ever Had

5 Tablespoons Flour
1 cup Milk
1 teaspoon Vanilla
1 cup Butter
1 cup Granulated Sugar (not Powdered Sugar!)

Bake your favorite chocolate cake and let it cool.
In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla.
While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.
Grab a spoon and taste this wonderful goodness. If there is any left after your taste test, spread it on a cooled chocolate cake.

Blue Bayou au gratin (Menos favorite)

Potatoes (baking) 3 lbs, peeled and thin sliced
Onion, thin sliced

Cream Sauce for the Potatoes

Manufacturing Cream (Heavy Cream) 2 cups
Whole Thyme (dry) 1/4 tsp.
Fresh Garlic (chopped) 2 tbs.
Salt 1-1/4 tsp.
Pepper 1-1/4 tsp
Butter 1 tbs.
Parmesan Cheese (grated) 4 oz

Mix onions and potatoes and put into baking dish. Mix cream, garlic, salt, pepper, and thyme leaves. Pour mixture over potatoes and onions and cover. Put in a pre-heated 350F degree oven, and bake for about one hour. When potatoes are tender, remove from oven and sprinkle with parmesan cheese. Put back in the oven uncovered and bake for ten minutes more until brown.

Blue Cheese & Hazelnut Shortbread

Blue Cheese & Hazelnut Shortbread

Prep time: 30 mins

Cook time: 15 mins

Total time: 45 mins

Serves: 32

Blue Cheese & Hazelnut Shortbread is a great snack to serve to guests or even to have yourself in between meals.

Ingredients

• 1 cup (8 ounces) crumbled blue cheese, room temperature
• 8 tablespoons (1/2 cup) unsalted butter, room temperature
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1/2 teaspoon coarse salt
• 1/2 teaspoon black pepper
• 2/3 cup toasted hazelnuts, finely chopped
• 1/2 cup cream cheese (optional)
• Toasted Hazelnuts: Preheat oven to 275 degrees F. Place shelled hazelnuts on a non-greased cookie sheet only one layer high. Place in oven for 20 to 30 minutes until the skins crack and the nut meat turn a light golden color. To remove more of the skin, pour the hot nuts onto a clean terry-cloth towel and wrap it closed. Let the nuts steam for 4 to 5 minutes then rub vigorously for 1 to 3 minutes. Rub longer to remove more skin.

Instructions

1. In a food processor, combine crumbled blue cheese and butter; process until creamy.
2. Mix flour, cornstarch, salt, and pepper together in a small bowl. Add to blue cheese mixture, pulsing just to combine (until mixture resembles coarse meal). Add hazelnuts and process just until moist clumps form.
3. Transfer dough to a sheet of plastic wrap and work with your palm until dough holds together. Shape dough into a log (depending on the shape of shortbread you want, shape either into a round, square, or rectangular log). Wrap in plastic wrap and refrigerate at least one hour, but may be refrigerated long.
4. Preheat oven to 325° F. Line baking sheet with parchment paper or a silpad. When ready to bake, slice approximately 1/4-inch thick and bake shortbreads on prepared baking sheet. Bake on center oven rack until light brown on the bottom, about 15 minutes. Remove from oven and let cool on racks.
5. NOTE: The shortbread can be prepared up to 3 days in advance and stored in airtight containers at room temperature.
6. When ready to serve, either serve plain or spread approximately 1/4 teaspoon cream cheese on top of each shortbread.

Super Juice?

I am going in a new culinary direction at this time I am trying some healthful recipes

Ingredients

1/2 bunch spinach
1 handful watercress
1/2 lemon, peeled
1 celery stalk
2 apples
1-inch slice of ginger

To make juice: In a fruit and vegetable juicer, juice all ingredients into a tall glass. Serve immediately.
To make smoothie: Prior to blending, chop apple and discard the core; peel and chop ginger; chop celery stalk; zest and juice lemon, throwing out remaining rind. Combine all ingredients, and blend on high until smooth. Add water or ice to help thin out the smoothie.

Malasadas to try from Emeril

Ingredients

• Oil for deep frying
• 1 (1/4-ounce) package active dry yeast
• 3/4 cup plus 1 teaspoon sugar
• 1/4 cup warm water (110 degrees F)
• 6 eggs
• 6 cups flour
• 1/4 cup melted butter
• 1/4 teaspoon salt
• 1 1/2 cups whole milk
• 1/2 cup half and half
• Sugar to roll the Malasadas

Directions

In a large deep pot or fryer heat the oil to 350 degrees F.

In a small mixing bowl, whisk the yeast, 1 teaspoon sugar, and 1/4 cup of the warm water. Set the mixture aside. In an electric mixer, and the eggs and whip until the eggs are thick and pale yellow in color. Change the mixer attachment to a dough hook. With the machine running slowly add the yeast mixture, melted butter, milk, and half and half. Add the salt. Add the flour, 1 cup at a time. Mix until the mixture forms a soft ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough and turn into a lightly oiled bowl. Cover the bowl with plastic wrap and set the bowl in a warm, draft free space. Let the dough rise until double in size, about 1 1/2 hours.

Turn the dough out onto a floured surface and dust the surface of the dough with flour. With a rolling pin, roll out the dough, about 1/4-inch thick, in the shape of a rectangle. Cover the dough with a greased piece of plastic wrap (this will prevent the dough from sticking to the wrap) let the dough rise until double in size, about 1 hour. Using a sharp French knife, cut the dough into 1 inch squares. Fry a couple of the squares at a time, until golden brown, about 3 to 4 minutes, stirring constantly for overall browning. Remove the doughnuts from the oil and drain on a paper-lined plate. Roll the doughnuts in sugar and serve warm.

Nutter Butters Test # 2

Nutter Butter Cookies Pastry Chef Matt MacDonald
Bouchon Bakery
LAS VEGAS, NV & YOUNTVILLE, CA

[Makes 48]


INGREDIENTS [PEANUT BUTTER FILLING]
4 oz Plugra butter
1/2 cup Skippy Creamy Peanut Butter
8 oz sugar, confectioners’ 10x


METHOD
Pull butter out of refrigerator 2 hours prior to mixing. Cream all together with a paddle attachment.


INGREDIENTS [COOKIE DOUGH]
3/4 oz baking soda
8 oz sugar, brown light
1 lb butter, Plugra
11 oz flour, all purpose, Gold Medal
6 1/2oz peanut butter, Skippy Creamy
8 oz sugar, granulated
3/4 oz vanilla extract
4 oz eggs, large loose
1/4 oz baking powder, Fleishmann’s
8 oz oats, quick
2 oz nuts, peanut chunks
11 oz Nutter Butter Filling


METHOD
Combine AP flour and baking soda. Set aside. Using a paddle attachment on the Kitchen Aid mixer, cream the butter and peanut butter   together on #2 speed.
Add the sugar and brown sugar to the butter mixture and cream on #3 speed for 4 minutes.... scrape bowl down twice. On #2 speed, incorporate the vanilla and egg slowly, scrape the bowl down.

Incorporate dry ingredients and mix on #1 speed ...scrape bowl frequently. Now add peanut chunks and oats on #1 speed. Scrape with an ice cream spoon onto a parchment-lined sheet pan and refrigerate. Bake as needed.
Once baked, place Nutter Butter Filling on top of one cookie and place another cookie on top to form a sandwich. You want to have the filling right to the end of the cookie.

Making your own flavored booze!

Pear Liqueur
Makes 1 1/2 quarts

3 cups sugar
2 cups water
2 pounds (about 5 medium) fresh ripe pears, stemmed and washed
1 teaspoon lemon zest
2 ½ cups 100-proof vodka
1 tablespoon fruit protector (such as Fruit Fresh)

Make a simple syrup by bringing sugar and water to boil in a saucepan over medium-high heat. Stir constantly to prevent scorching. Boil 5 minutes or until syrup is clear. Remove from heat and let cool.

Quarter and core pears, then slice thinly and place in a 2-quart jar with a tight-fitting lid. Add lemon zest. Pour in cooled syrup and add vodka and fruit protector. Cover and shake lightly to mix. Let stand in a cool, dark place for 2 weeks.

Strain out solids with a fine-mesh strainer and discard. Transfer liqueur to a clean container and let stand another 2 to 3 weeks. Filter carefully into decorative bottles or decanter.

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This cordial can be served immediately, but it gets better with age. It's adapted from "Cordials From Your Kitchen."

Hazelnut Liqueur
Makes 750 milliliters or 1 fifth

½ cup sugar
¾ cup water
1 cup 100-proof vodka
½ cup brandy
¾ cup hazelnut syrup
½ teaspoon vanilla extract

Make a simple syrup by bringing sugar and water to a boil over medium-high heat. Stir constantly to prevent scorching. Boil 5 minutes or until clear, remove from heat and let cool.

Pour into a clean 1-quart jar and add vodka, brandy, hazelnut syrup and vanilla.

Serve immediately or store in a cool, dark place for 1 to 2 months.

Note: Hazelnut syrup is available in the coffee aisle of the grocery store.

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Adding the optional glycerin to the cordial will impart the sweet, slightly thick texture we associate with commercially made liqueurs; adapted from "Cordials From Your Kitchen."

Fresh Mint Liqueur
Makes 750 milliliters or 1 fifth

1 cup fresh mint leaves, stems removed, loosely packed
1 cup 100-proof vodka
½ cup brandy
1 cup sugar
2 cups water
1 teaspoon glycerin (optional)
2 drops green food coloring

Wash mint leaves and dry gently with paper towels. Coarsely chop and place in a 1-quart jar. Add vodka and brandy. Cover and let stand in a cool, dark place for 1 week.

Use a fine-mesh strainer to strain out leaves. Discard. Transfer liquid to a clean jar. Make a simple syrup by bringing sugar and water to boil over medium-high heat, stirring constantly to prevent scorching. Boil for 5 minutes or until clear, remove from heat and let cool. Add to vodka mixture, along with glycerin, if using, and green food coloring. Let age 1 to 3 months.

Note: Vegetable glycerin is sold in the pharmacy department of drugstores.

This tasty cream liqueur, also adapted from "Cordials From Your Kitchen," can be made and served immediately. It should be kept in the refrigerator and consumed within one month

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Banana Cream Liqueur
Makes 1 quart

2 ½ cups Cream Base (see recipe)
½ cup sugar
½ cup water
1 cup 80-proof vodka
1 ½ teaspoons banana flavoring extract
½ teaspoon vanilla extract
6 drops yellow food coloring

Make Cream Base.

Make a simple syrup by bringing sugar and water to a boil over medium-high heat. Stir constantly to prevent scorching. Boil 5 minutes or until clear, remove from heat and let cool.

Combine syrup, cream base and vodka in a 1-quart jar. Shake to mix. Add flavoring, vanilla and food coloring, cover tightly and shake to mix. Store in the fridge for up to 1 month.

Cream base:
Makes about 1 1/2 quarts

1 ¼ cups sugar
1 ¼ cups water
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 cup whipping cream

Make a simple syrup by bringing sugar and water to a boil over medium-high heat, stirring constantly. Boil 5 minutes or until clear. Remove from heat and let cool.

Combine simple syrup with remaining ingredients in a 2-quart jar and shake to mix. Store in the fridge and use as needed in cream-based liqueurs.

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This is a beautiful, clear liqueur with a lovely taste. Adding glycerin will give it a luscious mouth-feel. Unlike most liqueurs, this one does not require filtering, so you can make it and present it in the same bottle. The recipe is adapted from "Cordials From Your Kitchen."

Vanilla Bean Liqueur
Makes 750 milliliters or 1 fifth

1 ½ cups sugar
1 cup water
2 whole vanilla beans
1 teaspoon glycerin (optional)
1 ½ cups 80-proof vodka

Make a simple syrup by bringing sugar and water to a boil over medium-high heat, stirring constantly. Boil 5 minutes or until clear. Remove from heat and let cool.

Pour cooled syrup into a 1-quart container or decorative bottle. Add vanilla beans, glycerin, if desired, and vodka. Cover quickly to prevent alcohol evaporation. Store in a cool, dark place for a month to allow the flavor to mature.

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Limoncello is the premier Italian after-dinner cordial. It is usually kept in the freezer for the most refreshing taste.

Limoncello can keep for several years without spoiling. It is best to use lemons that have not been waxed or sprayed with pesticides, as the liqueur gets all of its flavor from the peel.

Pure grain alcohol, such as Everclear, is illegal in many states but not Wisconsin. It comes in 151- and 190-proof versions. Both versions evaporate very quickly when exposed to air, so be sure that you have a vacuum seal on your container as your liqueur steeps. This recipe is adapted from Sur La Table's "Gifts Cooks Love" (2010, $25) by Diane Morgan.

Limoncello
Makes 4 (1-liter) bottles

15 organic lemons, well scrubbed
2 bottles (750 milliliters each) 151-proof or 190-proof alcohol, such as Everclear
4 cups sugar
9 ½ cups water (divided)

Pat lemons dry and, using a sharp vegetable peeler, remove the peel, being careful not to lift up any of the white pith, as this imparts bitterness.

Place peels in a large 4-quart jar or divide evenly between two 2-quart jars. Pour in one bottle of alcohol over peels (or divide between jars accordingly), pushing them down with a spoon to ensure they are well covered. Cover mixture tightly and let sit in a cool, dark place 3 to 4 weeks.

Add second bottle of liquor (or divide evenly accordingly).

Boil sugar and 7 ½ cups water in a large saucepan 5 to 6 minutes, stirring constantly, until liquid is clear. Remove from heat and let cool. Add to alcohol mixture. Let mixture sit another 3 to 4 weeks. Eventually liquid will absorb the flavor of the peels and turn bright yellow.

Strain liquid through a fine-mesh strainer or coffee filter. Add remaining water to mixture, using 1 2/3 cups if you used 151-proof alcohol or 2 cups if you used 190-proof. This will turn it a desirable cloudy, pale yellow.

Transfer liqueur to decorative 1-liter bottles and seal tightly.

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This recipe by Nick Kosevich and Ira Koplowitz of Milwaukee's Bittercube can be adapted for any citrus fruit.

Basic Orange Liqueur
Makes 1 gallon

10 oranges
4 cups orange juice (from oranges)
3 cups sugar
1 cup honey
6 cups vodka

Rinse off oranges and peel with a sharp vegetable peeler, being careful not to scrape any of the white pith, which imparts bitterness. Squeeze juice from peeled oranges and add extra juice, if necessary, to get 4 cups of orange juice.

In medium saucepan over medium-high heat, bring orange peel, juice, sugar and honey to a boil and simmer 10 minutes. Let cool.

Pour juice mixture into a 1-gallon jug and add vodka. Let rest at least three months and agitate daily as possible.

After three months, strain off solids and bottle in decorative containers.

Pineapple Basil

2-20 oz. cans pineapple slices and juice

3 T. freshly chopped basil leaves

2 c. vodka

Steep all ingredients together in tightly sealed jar or bottle, away from direct sunlight for at least 30 days. Gently shake the mixture daily. After 30 days, strain all solids and add simple syrup to taste.

Strawberry Rosemary

4 c. chopped strawberries

1-1/2 c. white brandy

3-4 sprigs fresh rosemary

Wash, stem and use paper towel to dry the strawberries, then chop and place in jar. Pour brandy over the strawberries, and add the rosemary sprigs. Steep in covered jar for 3 months. Gently shake the mixture daily. After 3 months, strain all solids and add simple syrup to taste.

The Compleat Anachronist #60 – Alcoholic Drinks of the Middle Ages By Mark Shapiro, Published March 1992

Making Liqueurs for Gifts By Mimi Freid, Storey Publishing Bulletin A-101

Kitchen Cordials By Nancy Crosby & Sue Kenny, last published in 1996

Herbal Cookery – Herb Recipes from a Kitchen Garden By Dixie L. Stephen Hearts & Tummies Cookbook Company, ISBN 1-57166-094-1

Making Wild Wines & Meads By Pattie Vargas & Rich Gulling, Storey Books,
ISBN 1-58017-182-6

A Sip through Time – A Collection of Old Brewing Recipes By Cindy Renfrow, ISBN 0-9628598-3-4

Homemade Liqueurs By Dona and Mel Meilbach,
ISBN 0-8092-7582-1

Cordials from Your Kitchen By Pattie Vargas & Rich Gulling, Storey Publishing, ISBN 0-88266-986-9

The Madison Herb Society Cookbook Published in 1995