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

 Crisp and chewy... (makes 2 crusts)

1 1/4 cups warm water

2 1/4 tsp instant yeast

1 tbsp sugar

2 tbsp olive oil

1 tsp salt

3 1/2 cups flour (start with 3)

cornmeal

Mix water, yeast and sugar and let it rest until the yeast blooms (5 to 10 minutes).  You can do this in the stand mixer or a 2 cup measuring cup.  Combine the olive oil, salt and flour and mix with the yeast mixture and beat with dough hook for about five minutes.  Place in a bowl with olive oil and let rise for 1 to 1 1/2 hours.  Punch down the dough before shaping into the crust.  

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.