Basic Meringue Cookies

Ingredients

2 egg whites

1/2 cup (8 Tbs) powdered sugar

flavors, optional (we used 2 tsp coffee crystals for half of the batch, and 1 Tbs cocoa powder with a dash of cinnamon for the other half)

Procedure

Preheat oven to 375 degrees. In a clean, dry mixing bowl, beat egg whites until stiff peaks form. Add powdered sugar one tablespoon at time, whipping between each addition until well combined. Mixture should be thick and shiny. Add any desired flavors, and whip to combine. Spoon mixture into a piping bag or ziplock with a small corner snipped off. Squeeze meringue into bite-size dollops onto a parchment covered baking sheet. Bake for 20-25 minutes, then crack open the oven door, and let meringue cool in the oven.

share.eat.repeat.

a Baking: A Commonsense Guide recipe.

Better the Next Day Vegan Brownies

Ingredients
1 1/2 whole wheat flour
1 tsp salt
1 tsp baking powder
2 cups brown sugar
1 1/4 cups cocoa
2 Tbs instant coffee powder
1 cup walnuts
1 15 oz can black beans
1 cup water
1 tsp vanilla

Procedure
Preheat oven to 350 degrees. In a large mixing bowl, mix together the dry ingredients. Drain the can of bean juice, and replace with clean water. Puree the beans and water. Combine the pureed beans with the dry ingredients and the extra cup water and vanilla.

share.eat.repeat


Recipe care of here.

Basic Pretzels

Ingredients
1 Tbs sugar
1 tsp salt
1 package, 2 1/4 tsp instant yeast
22 oz flour, ~4 1/2 cups
1 3/4 cups warm water
1 egg plus 1 Tbs water, whisked
sea salt or pretzel salt for dusting

Procedure
Combine dry ingredients in a medium mixing bowl. Add water and knead for approximately 10 minutes. Place dough in a lightly oiled bowl to rise for 45-75 minutes.

Bring a large bowl half filled with water to boil. Preheat oven to 350 degrees. Turn out dough onto a lightly floured surface. Keep dough moist with a damp towel when its not being handled. Divide the dough into approximately 32 1 oz pieces. Shape into desired forms. Line two baking sheets with parchment paper. Carefully drop 4-5 pretzels at a time into the boiling water for 30ish seconds. Carefully remove and place on lined sheets. A spatula works well for removing the slippery dough from the boiling water. Brush the egg water wash on the pretzels and sprinkle with salt. Bake for 45-90 minutes or until pretzels have reached desired hardness. Feel free to eat them right out of the oven...delicious.

share.eat.repeat

Adapted from Alton Brown

Chloe's Chocolate Pecan Pie

Ingredients

For Crust
1 cup flour
1/3 cup sugar
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup chilled butter, sliced

For Filling

3/4 cup white sugar

1/4 cup brown sugar (unpacked)

3 large eggs

1/2 cup dark corn syrup

3 Tbs butter, melted

2 tsp vanilla

1 1/4 cups pecans, chopped

1/2 cup chocolate chips

Procedure
Preheat oven to 350 degrees. Combine sugar, flour, salt, and cinnamon in a food processor and pulse until combined. Add butter and pulse until dough resembles coarse sand. Press into a greased 9 inch pie pan. Bake for 10 minutes. In a large mixing bowl combine sugars, eggs, corn syrup, butter and vanilla. Mix well. Add pecans and chocolate chips. Pour filling into crust. Bake for 65-75 minutes.

share.eat.repeat


A Hamann/Verdick Family recipe

Hamann Manicotti

Ingredients

1 egg, beaten

15 oz Ricotta cheese

1/4 lb. mozzarella cheese grated

3 Tbs of Parmesan Cheese

1 Tbs of sugar

1 Tbs of parsley, dried or fresh

1 8 oz box of manicotti shells
26-36 oz pasta sauce

Procedure
Pre-heat oven to 350 degrees. In a large mixing bowl combine egg, cheeses, sugar and parsley. Fill the uncooked manicotti shells with filling. Pour enough pasta sauce to cover the bottom of a 9 x 13 baking pan. Lay the filled manicotti shells on top of the pasta sauce. Pour enough pasta sauce to cover the shells. Cover pan with aluminum foil and bake for 40 minutes. Remove aluminum foil and bake for an additional 10 minutes. If desired, sprinkle some grated mozzarella over the pan before returning it to the oven for the last 10 minutes.

share.eat.repeat


A Hamann Family Recipe

Sattler Dresdner Christstollen

Ingredients
2.2 lbs (~7 cups) flour
25.6 g instant yeast
1 cup milk
1/3 cup sugar
500 g (~2 cups) butter, melted
zest of one lemon
100 g chopped almonds
100 g candied lemon or orange peel
500 g raisins
60 g butter, melted
60 g powdered sugar



Procedure
Warm milk and flour slightly above room temp. In a small bowl combine yeast and sugar, combine. Put flour in a large mixing bowl. Add butter, sugar yeast mixture, lemon zest, and milk. Combine carefully with a wooden spoon. Turn out onto a lightly floured surface and knead in the almonds, citrus peel, and raisins. Once everything is incorporated place dough in a greased mixing bowl and let rise in a warm place for 1 hour. Pre-heat oven to 360 degrees. Form dough into a long oval loaf and place on a greased baking sheet. Bake for 55-70 minutes or until a tester comes out clean and the stollen has a nice brownish sheen. Remove stollen from oven and immediately alternatively brush with melted butter and dust with powdered sugar. Serve warm or chilled.

share.eat.repeat


A Sattler Family Recipe

Healthful Cookie Drops

Ingredients
2 large bananas, mashed
1 Tbs honey
1/4 cup olive oil
2 cups oats
2/3 cup almond meal
1/3 cup shredded coconut
1 tsp cinnamon
1 tsp baking powder
1/2 tsp salt
1 1/3 cup chocolate chips

Procedure
Preheat oven to 350 degrees. In a large mixing bowl combine bananas, honey, and oil. Mix well. Add dry ingredients. Mix. Fold in chocolate chips. Spoon out onto lined cookie sheet. Bake for 14-17 minutes.

share.eat.repeat


Adapted from here.