Recipes

Yield: ~1 qt Ingredients: Heavy cream (1-3/4 cups) Cocoa powder (1/3 cup) Sugar (3/4 cup) Semi-sweet chocolate chips (1/2 cup) Whole milk (1-3/4 cups) Vanilla extract (1 tsp) Salt (1/8 tsp) Cinnamon (1-1/4 tsp) Chili powder (2-3 tsp, to taste) Directions: Freeze freezer bowl for at least 24 hours. Whisk together cream, cocoa, and sugar in a saucepan over medium-high heat. Continue whisking constantly until the mixture comes to a rolling boil. Remove from heat and immediately add chocolate chips. Whisk until chocolate chips have completely melted. Stir in milk, vanilla, salt, cinnamon, and chili powder. Cover and refrigerate until chilled (at least 2 hours). Churn in ice cream maker for 30 minutes. Transfer to an airtight container and freeze until firm.

Servings: 32 Ingredients: White sugar (1 cup) Brown sugar (1/2 cup) Corn syrup (1/3 cup) Honey (1/3 cup) Water (1/3 cup) Baking soda (2 teaspoons) Directions: Line an 8x8" pan with parchment paper. In a saucepan, combine white sugar, brown sugar, corn syrup, honey, and water. Stir over low heat until sugar is fully dissolved. Increase heat to medium until mixture reaches 270°F. Reduce heat to low and maintain temperature of 270°F for 15 minutes. Immediately remove pan from heat. Remove thermometer and let bubbles subside. Sift and quickly stir in baking soda. Immediately pour the mixture into 8x8" pan. Allow to cool completely, then break into pieces. Notes: ...

Ingredients: Sriracha (3 tbsp) Soy sauce (3 tbsp) Honey (1.5 tbsp) Sesame oil (1.5 tbsp) Salt (1 tsp) Notes: Olive oil can be used as a substitute for sesame oil, but will give less richness of flavor.

Servings: 8 Ingredients: Round steak (2 lbs) Flour (1 tbsp) Lard (3 oz) Bacon (8 slices) Onions (5) Sliced baby bella mushrooms (1/4 lb, ~1-1/4 cups) Irish stout beer (12 oz) Parsley (1 tbsp chopped) Brown sugar (1 tsp) Double-crust pie pastry (1 package, thawed) Directions: Preheat oven to 325°F. Mince onions. Finely chop bacon. Cut steak into 1/2-inch cubes. Coat steak with flour. Add lard and bacon to a large skillet. Cook over medium heat until lard melts and bacon starts to sizzle. Add steak and cook until steak and bacon are browned. Transfer steak to a casserole dish, leaving fat in the skillet. Add onions and mushrooms to skillet. Cook until onions are lightly browned and mushrooms are tender. Add contents of skillet to casserole dish. Chop parsley and stir beer, parsley, and brown sugar into casserole dish. Cover casserole dish with aluminum foil. Bake until steak is tender and liquid has thickened into gravy, stirring occasionally (~2-1/2 hours). Remove casserole dish from oven and preheat oven to 400°F. Line a pie tin with a pie crust and bake until crust is lightly browned (~10 minutes). Fill pie crust with contents of casserole dish. Cover pie filling with second pie crust, pinching crusts together to seal. Bake until top crust is golden brown (10-15 minutes). Notes: ...

Yield: ~1 qt Ingredients: Strawberries (2 cups) Honey (1/3 cup) Strawberry jam (3 tbsp) Vanilla extract (1 tsp) Buttermilk (1 cup) Heavy cream (3/4 cup) Directions: Freeze freezer bowl for at least 24 hours. Hull strawberries. Purée all ingredients together. Churn in ice cream maker for 30 minutes. Transfer to an airtight container and freeze until firm. Notes: Adjust amount of honey to taste.

Yield: 12 servings Ingredients: All-purpose flour (1-1/2 cups) Baking powder (1 tsp) Room temperature butter (1 stick) White sugar (1 cup + 1/2 cup) Eggs (5) Vanilla extract (1/2 tsp + 1/2 tsp) Whole milk (2 cups) Sweetened condensed milk (14 oz) Evaporated milk (12 oz) Heavy cream (3/4 cup) Directions: Preheat oven to 350°F. Grease and flour a 9x13" baking pan. Sift flour and baking powder together and set aside. Cream butter and 1 cup of sugar together until fluffy. Add eggs and 1/2 tsp vanilla extract and beat well. While gradually adding flour mixture, continue to mix until well blended. Pour batter into prepared pan and bake for 30 minutes. Pierce cake all over with a fork. Combine the whole milk, condensed milk, and evaporated milk. Pour the milk mixture over the cake. Wait until milk mixture is completely absorbed. Whip cream, 1/2 cup of sugar, and 1/2 tsp of vanilla until thick. Spread whipped cream over top of cake. Notes: ...

Yield: 8 servings Ingredients: Vegetable oil (1 tbsp) Ground turkey (1 lb) Condensed tomato soup (21.5 oz) Canned beans of choice (45 oz) Yellow onion (1) Chili powder (2 tbsp) Crushed red pepper (1 tsp) Garlic powder (1/2 tbsp) Cumin (1/2 tbsp) Black pepper (1 pinch) Allspice (1 pinch) Directions: Heat oil in a skillet over medium heat. Add turkey to skillet and sauté until browned. Drain turkey and beans. Chop onion. Mix all ingredients into slow cooker. Cover and cook on high for 4 hours or on low for 8 hours. Notes: ...

Yield: ~1 qt Ingredients: Whole milk (1 cup) Sugar (3/4 cup) Heavy cream (1 cup + 1 cup) Salt (1/4 tsp) Vanilla bean (1) Egg yolks (6) Directions: Freeze freezer bowl for at least 24 hours. Mix milk, sugar, salt, and 1 cup heavy cream in a saucepan over medium heat. Split vanilla bean. Scrape seeds from pod and add both seeds and pod to saucepan, then cover saucepan. Continue heating until just before boiling, then immediately remove from heat. Let sit for 20 minutes, then remove vanilla bean pod. In a medium bowl, whisk egg yolks. Slowly add milk mixture, whisking constantly. Transfer mixture back to saucepan and set over medium heat. Stir constantly and scrape bottom of pan with a spatula until mixture thickens. Pour 1 cup heavy cream into a large bowl. Strain contents of saucepan into cream and whisk to combine. Cool to room temperature, then cover and refrigerate overnight. Churn in ice cream maker for ~30 minutes, being careful not to over-churn. Transfer to an airtight container and freeze until firm. Notes: ...

Ingredients: Prepared horseradish (3 tbsp) White vinegar (1/3 cup) Salt (1/2 tsp) Garlic powder (1/2 tsp) Black pepper (1 tsp) Notes: If you can’t find prepared horseradish, you can substitute 4.5 tbsp of horseradish sauce.