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.

-----

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.

-----

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

-----

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.

-----

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.

-----

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.

-----

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

Kings Hawaiian rolls?

Portuguese sweet bread (pao doce), sometimes labeled Hawaiian sweet bread, is a staple and good for making French toast in the morning.

Ingredients:

• 2 tablespoons dry yeast (2 packages)
• 1/4 cup warm water, lukewarm
• 7 cups bread flour
• 1 teaspoon salt
• 5 eggs
• 1 cup warm milk
• 6 tablespoons melted butter
• 1-1/4 cup sugar

Preparation:

Combine the yeast, water and a pinch of sugar.
Set aside to rise.
Sift the flour and salt together in a bowl and set aside.
Beat 4 eggs in a small bowl and set aside.
Combine the warm milk and butter in a large bowl.
Beat in the sugar.
Add the yeast, then the beaten eggs and stir until well blended.
Add six cups of flour, one cup at a time, mixing as each cup is added.
When the dough is well mixed it should be soft and wet.
Place dough on a flat surface and knead for 10 minutes, adding the remaining cup of flour as the dough and surface become sticky.
Be careful to knead the dough in a consistent manner.
Place the dough into a greased bowl and cover with a towel.
Let dough rise rise in a cool spot until it has doubled in bulk.
This should take at least three hours.
Preheat oven to 350º. Push the dough down and knead lightly.
Divide dough into four equal parts and form each into a round shape.
Place each loaf on a greased baking sheet and allow to rise again until double in size.
Beat the remaining egg and gently baste the loaves.
Bake for about 30-45 minutes until golden brown.

Peanut butter cookie recipe I want to try

Ingredients

• 1/2 cup vegetable shortening
• 1/2 cup granulated sugar, plus additional for sprinkling
• 1/2 cup packed dark brown sugar
• 1/2 cup natural-style peanut butter, at room temperature
• 1 large egg, at room temperature

• 1 teaspoon vanilla extract
• 1 1/2 cups unbleached all-purpose flour
• 1 1/4 teaspoons baking powder
• 1/8 teaspoon salt
• 3/4 cup dry roasted peanuts, coarsely chopped

Directions

Preheat the oven to 350 degrees F. Line 3 cookie sheets with parchment paper.Place the shortening, sugars, peanut butter, egg, and vanilla in the bowl of a mixer fitted with a paddle and beat on medium speed stopping occasionally to scrape down the sides of the bowl, until well combined, about 3 minutes.
In a separate bowl, combine the flour, baking powder, and salt. Add the flour mixture to the peanut butter mixture and beat on low speed until well combined, 1 to 2 minutes. Add the peanuts and beat 30 seconds longer.
Drop the batter by tablespoonfuls on the prepared cookie sheets, about 1 1/2 inches apart. Roll each tablespoon of batter into a ball. Working one at a time, dip the tines of a fork in sugar and press down each ball into a 1 1/2- to 1 3/4- inch round, forming a crosshatch on top.
Transfer to the oven and bake until the edges of the cookies are lightly browned, 12 to 14 minutes. Cool cookies on cookie sheet on a rack for 5 minutes. Transfer to the rack and cool completely.

Chili for chili dogs

3 1/2 Lbs. of Lard
6 Lbs. Ground Chuck, needs to be ground twice or run through food processor.
2 Lbs. Finely Chopped Onion
2 TBLS. each Cinnamon, Curry, Whole Cloves and Salt.
2 TBLS. Celery Seed
3 TBLS. Chili Powder
1 TBLS. Paprika
6 Quarts Water

Brown Lard, Onions and Chopped Meat. After Twenty Minutes add spices and water. Bring to boil and allow to thicken, simmer for at least two hours.

Hawaiian Bread

1 package active dry yeast (2 1/2 tsp)

1/4 cup water, warm

1 cup sugar, divided

1/2 cup boiled potatoes, mashed (* see note)

1 tsp lemon juice

1/4 cup milk, warm

1 tsp salt

3 large eggs

1/4 cup butter, very soft

4-5 cups ap flour

In a large bowl, preferably the bowl of an electric mixer, conbine yeast, warm water, 1 tablespoon of sugar and the mashed potatoes. Let stand for 5 minutes. Add remaining sugar, lemon juice, milk, salt, eggs and 2 cups of flour, mixing very thoroughly with the paddle attachment of your mixer. Switch to dough hook. Add 1 1/2 cups more flour and butter, cut into chunks. Mix on low speed until smooth, then add remaining flour a few tablespoons at a time until dough comes away from the sides of the bowl and clings to the dough hook. Place on a lightly floured surface and knead for 2-3 more minutes to ensure smoothness. Place bdough in a large bowl and cover with plastic wrap. Let rise until doubled, 2-3 hours in a warm place.
Turn dough out on a lightly floured surface.
Divide dough in half. The dough can be shaped into two loaves as desired: two round loaves, two oblong loaves, two clover loaves (made with balls of dough) or shaped into rectangles and place in two, lightly greased loaf pans. Place free form loaves on a parchment-lined baking sheet. Cover dough with a clean dish towel and let rise for 45 minutes.
Preheat the oven to 350F.
Bake for 35-40 minutes, until golden. Loaves will sound hollow when tapped on the bottom. The best way to check for doneness is to insert an instant -read thermometer (like a meat thermometer) into the bottom of the loaf a few inches. The temperature will read 200F when the bread is done.
Let cool completely on a wire rack before slicing.
Store in an airtight container or ziploc bag.
Makes 2 loaves.


*Note: Instant potato flakes make a great substitute for mashed potatoes. Use about 1/3 cup potato flakes with 1/2 cup hot water and let it cool slightly before adding to the yeast.

Chicken Pot Pie

Ingredients:
1 pound of potatoes 1/2 inch dice
1 bag of frozen peas and carrots
1 pound of chicken breast cut in to 1" pieces
1/4 cup of butter
all purpose flour as needed
chicken base as needed
1 quart of water
salt and pepper to taste
grape seed oil as needed
The filling:
 Heat a large saute pan on medium high then Place enough oil to coat the bottom of a large saute pan. Season chicken with salt and pepper, sear all the chicken. After searing add butter and melt until it foams and add 2-3 table spoons of APF and whisk until smooth add 6 teaspoons of chicken base then add the water slowly and whisk to incorporate bring to a boil. Once sauce has boiled turn down to low and simmer for 15 mins check seasoning add salt and pepper to taste. In a separate sauce pan place potatoes and cover with cold salted water by one inch cook 15 mins or until tender, drain and shock set aside to cool. Turn off sauce and add frozen veg fold in chicken last add potatoes.

The crust:
you have choices
traditional pie crust 425 degrees
I blind bake the bottom crust and fill with filling and top with top crust and bake for 30 - 45 minutes
or
biscuit or crescent roll top bake according to package directions