Link to All Butter Pie Crust

 https://www.inspiredtaste.net/22662/flaky-pie-crust-recipe/

Katie's Chocolate Chip Cookies

 Cream together:

2 cups butter

2 cups sugar

1 cup brown sugar

4 eggs

2 tsp vanilla

5 cups flour

2 tsp soda

2 tsp salt

12 oz chocolate chips

375 8-10 minutes

Corn Bread

 

mix dry ingredients:

2 c flour

1 c cornmeal

2/3 c sugar

2 T BP

2 t salt

add:

1 1/2 cup milk

2 eggs

4 T melted butter

6 T creamed corn (optional)

9 x 13 pan Bake 350, 30 minutes 

Roasted Vegetables

 Toss vegetables in olive oil and kosher salt.  Roast on a sheet pan at 425 for 20 minutes - up to 40 minutes, or until lovely golden brown.  

Fresh Tomato Sauce

Quick Fresh Tomato Sauce

DAVID TANIS - New York Times

 

 

INGREDIENTS

5 pounds tomatoes

¾ teaspoon salt

2 tablespoons olive oil

1 tablespoon tomato paste

1 garlic clove, halved

1 basil sprig

1 bay leaf

PREPARATION

Cut tomatoes in half horizontally. Squeeze out the seeds and discard, if you wish. Press the cut side of tomato against the large holes of a box grater and grate tomato flesh into a bowl. Discard skins. You should have about 4 cups.

Put tomato pulp in a low wide saucepan over high heat. Add salt, olive oil, tomato paste, garlic, basil and bay leaf. Bring to a boil, then lower heat to a brisk simmer.

Reduce the sauce by almost half, stirring occasionally, to produce about 2 1/2 cups medium-thick sauce, 10 to 15 minutes. Taste and adjust salt. It will keep up to 5 days in the refrigerator or may be frozen.

Notes: When the 15 minutes were up, I started the pasta, and cooked everything for 10 more minutes, then finished the pasta in the sauce.  Used dried basil.

Katie's Chocolate Chip Cookie Recipe

Cream together:
2 cups butter
2 cups sugar
1 cup brown sugar
4 eggs
2 tsp vanilla

Add:
5 cups flour
2 tsp soda
2 tsp salt
12 oz chocolate chips

Bake 375℉, for 8-10 minutes.  Note- this is "pre-doubled" and makes a very large batch.  Freeze in individual balls, or halve the batch. 

Sugar Cookies

Source:

http://smittenkitchen.com/blog/2016/05/confetti-cookies/#more-17842
http://www.kingarthurflour.com/recipes/sugar-cookies-recipe

If you’re using a food processer, no need to soften the butter or cream cheese first. If using an electric hand- or stand mixer, you’ll want them softened before you mix the dough. If you’re using vanilla bean, which I really love here, I find you can maximize the flavor you get out of it by rubbing the vanilla bean seeds right into your sugar, distributing it evenly and giving it a extra flavor-releasing abrasion. Then use the sugar as written below.

Yield: 4 dozen 2 1/2-inch cookies

3 cups (375 grams) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon fine sea or table salt
1 cup (8 ounces, 225 grams or 2 sticks) unsalted butter
1/4 cup (2 ounces, 55 grams or 1/4 of an 8-ounce brick) cream cheese
1 1/4 cups (250 grams) granulated sugar
1 large egg
2 teaspoons vanilla extract or 1/2 a vanilla bean, split and scraped (see Note up top)
1/4 teaspoon almond extract (optional)
1 cup rainbow sprinkles

Heat oven to 375 degrees. Line two baking large sheets with parchment paper.

To make in a food processor: Place flour, baking powder, baking soda and salt in the work bowl and pulse a few times to blend. Add butter and cream cheese in large chunks, plus sugar and blend until mixture is powdery. Add egg, vanilla and almond extracts and run machine until the dough balls together. You’ll probably need to scrape it down once or twice to get the mixture even.

To make with an electric mixer: Combine flour, baking powder, baking soda and salt in a bowl and whisk to blend. In a large bowl or the bowl of a stand mixer, beat cream cheese, butter and sugar until fluffy. Add egg and extracts and blend again. Add flour mixture and beat just until flour disappears. In some cases, this dough will feel too soft to roll into balls in your hands; if so, let it chill in the fridge for 20 minutes or so before using.

Both methods: Scoop balls of dough — I like these cookies best with a #40, or 1 1/2 tablespoon, scoop; the texture is less dynamic when made smaller — and roll them briefly in the palms of your hands before dropping them in a bowl of rainbow sprinkles and gently rolling to coat them evenly. I find that the sprinkles adhere much better to tacky exterior of balls of dough that have been briefly warmed by your hands — trust me here.

Transfer balls of sprinkle-coated dough to baking sheets at least two inches apart. Use the bottom of a drinking glass to press down on the cookies until they are about 1/4 to 1/2-inch tall. If you see any bare spots in the sprinkles that bother you, you can sprinkle a few more on top. Bake for 9 to 10 minutes until they look underbaked but lightly golden underneath. [If they’re not quite soft in the center, they will be fully crisped through the next day.] Let set on the baking sheet on a rack for a few minutes before transferring to cooling racks to cool the rest of the way. Repeat with remaining cookie dough.

See