Recipes

Servings: 20 Ingredients: Matzoh (4 sheets) Butter (3 sticks) White sugar (3/4 cup) Water (3 tbsp) Chocolate chips (1 heaping cup) Toasted pistachios (1/2 cup) Toasted coconut flakes (1/2 cup) Directions: Preheat oven to 350°F. Line a large rimmed baking sheet with parchment paper, leaving overhang on all sides. Arrange matzoh in a single layer on baking sheet, breaking as needed to cover entire surface. Boil butter, sugar, and water in a saucepan over medium-high heat, stirring occasionally. Reduce heat to medium-low and simmer, stirring occasionally, until mixture is golden-brown and syrupy. Pour mixture over matzoh and spread to coat evenly. Bake until toffee is bubbling and the shade of a brown paper bag (~11 minutes). Remove from oven and let cool 1 minute. Sprinkle chocolate chips evenly on top and let sit until melted (~5 minutes). Spread chocolate evenly over top and sprinkle with pistachios and coconut. Let cool, then break into pieces. Notes: ...

Servings: 16 Ingredients: White sugar (1/2 cup) Brown sugar (1/2 cup) Light corn syrup (1/2 cup) Salt (1/4 tsp) Water (1/4 cup) Peanuts (1-1/2 cups) Softened butter (2 tbsp) Vanilla extract (1 tsp) Baking soda (1 tsp) Directions: Set a cookie sheet in an oven to keep warm. Add white sugar, brown sugar, corn syrup, salt, and water to a heavy 2 qt or larger saucepan. Stir over medium heat until sugar is dissolved. Stir in peanuts, set a candy thermometer in place, and continue stirring frequently. Shortly before temperature reaches 300°F, set out and grease or line cookie sheet. When temperature reaches 300°F, remove from heat and immediately stir in butter, vanilla, and baking soda. Immediately pour onto cookie sheet and gently tilt to spread. Let cool, then break into pieces. Notes: ...

Servings: 48 Ingredients: Butter (1/2 cup) Brown sugar (2 cups) Whole milk (1/2 cup) Peanut butter (1 cup) Vanilla extract (1 tsp) Powdered sugar (3 cups) Directions: Line an 8x8" baking pan with parchment paper. Melt butter in a medium saucepan over medium heat. While butter melts, measure powdered sugar into a large mixing bowl. Stir in milk and brown sugar. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat and stir in peanut butter and vanilla. Pour over powdered sugar and beat until smooth. Pour into baking pan and chill until firm, then cut into squares.

Servings: 24 Ingredients: Flour (2-1/2 cups) Powdered sugar (2/3 cup) Finely chopped toasted pecans (3/4 cup) Kosher salt Butter (1 cup + 6 tbsp) Cane syrup (3/4 cup) Brown sugar (1/2 cup) Heavy cream (6 tbsp) Vanilla extract (1 tsp) Coarsely chopped toasted pecans (3 cups) Directions: Preheat oven to 350°F. Add flour, powdered sugar, finely chopped pecans, and 1/2 tsp salt to a food processor. Pulse until thoroughly combined. Cube 1 cup of butter and add it to food processor. Pulse until contents resemble coarse meal. Line a 13x9" baking dish with parchment paper. Press contents of food processor into pan. Bake until lightly browned (~25 minutes). Cool completely on a wire rack (~25 minutes). Heat cane syrup, brown sugar, heavy cream, 6 tbsp butter, and 1/4 tsp salt in a medium saucepan over medium heat, stirring constantly. Boil, stirring constantly, for 1 minute, then remove from heat. Stir in vanilla and coarsely chopped pecans. Pour contents of saucepan evenly over cooled crust. Bake at until filling in center of pan bubbles (~15 minutes). Cool for 1 hour on a wire rack, then chill in fridge for 1 hour before cutting.

Servings: 36 Ingredients: Whole milk (1 cup) Light brown sugar (1 cup) White sugar (2 cups) Unsalted butter (3 tbsp) Vanilla extract (1 tsp) Directions: Boil milk and sugars in a 3 qt. saucepan over medium-high heat, stirring constantly. Reduce heat to medium and cook without stirring until temperature reaches 236°F. Remove from heat and add butter and vanilla without stirring. Let cool until temperature reaches 120°F. While mixture cools, line an 8x8" baking pan with parchment paper. When mixture cools, stir with a wooden spoon until butter is fully incorporated and mixture starts to thicken. Pour into baking pan and chill until firm, then cut into squares.

Servings: 8 Ingredients: Chuck roast (4 lbs) Salt (1 tsp) Black pepper (1/4 tsp) Garlic powder (1/4 tsp) Dry onion soup mix (1 packet) Water (1 cup) Carrots (3) White onion (1) Russet potatoes (3) Parsnip (1) Bay leaves (2) Directions: Peel and chop onion, carrots, and parsnip. Peel and cube potatoes. Season roast on all sides with salt, pepper, and garlic powder. Brown roast on all sides in a large skillet over high heat. Place roast in slow cooker and add remaining ingredients. Cook on low for 8-10 hours. Remove bay leaves and serve.

Servings: 5 Ingredients: Russet potatoes (2) Sweet potatoes (2) Vegetable oil (2 tbsp) Yellow onions (2 medium) Garlic (2 cloves) Ground cumin (2 tsp) Chili powder (2 tsp) Curry powder (4 tsp) Garam masala (2 tsp) Fresh ginger (1 inch) Salt (2 tbsp + 2 tsp) Diced tomatoes (14.5 oz) Garbanzo beans (15.5 oz) Frozen peas (2 cups) Coconut milk (13.5 oz) Directions: Peel and cube all potatoes. Place potatoes in a pot and fill with water until potatoes are covered. Add 2 tbsp of salt. Bring potatoes to a boil over high heat, then reduce heat to medium and simmer until tender, 10-15 minutes. Continue recipe while potatoes simmer. Drain potatoes in a colander when they are ready. Dice onion, mince garlic, drain beans, and peel and mince ginger. Heat oil in a large skillet over medium heat. While oil heats, measure the seasonings (cumin, chili powder, curry powder, garam masala, and 2 tsp salt) into a bowl. Sauté the onions and garlic until the onion is soft and translucent, about 5 minutes. Add the seasonings and ginger and sauté 2 more minutes. Stir in the tomatoes, beans, peas, and potatoes. Stir in the coconut milk and bring to a simmer. Simmer 5-10 minutes. Notes: ...

Servings: 10 Ingredients: Red onions (2) Garlic (4 cloves) Low-sodium chicken broth (1 cup) Dark brown sugar (1 tbsp packed) Chili powder (1 tbsp) Kosher salt (1 tbsp) Ground cumin (1/2 tsp) Cinnamon (1/4 tsp) Pork shoulder, boneless or bone-in (5 lbs) Barbecue sauce (2 cups) Directions: Thinly slice onions and garlic. Place onions and garlic in an even layer in slow cooker and pour in broth. In a small bowl, combine sugar, chili powder, salt, cumin, and cinnamon. Pat pork dry with paper towels, then rub sugar mixture all over it. Place pork in slow cooker, and cook for 6 hours on high or 10 hours on low. Move pork to a cutting board. Strain contents of slow cooker and return solids to slow cooker. Discard liquid. If pork has a bone, remove and discard it. Using two forks, shred pork, removing any large pieces of fat. Return pork to slow cooker and stir in barbecue sauce.

Yield: 12 servings Ingredients: Butter (1 stick) Marshmallows (12 oz) Vanilla extract (1 tsp) Rice Krispies (6 cups) Directions: Grease a 13x9" casserole dish. Melt butter in a medium pot or saucepan over low heat. Add marshmallows and stir frequently until completely melted. Remove from heat and quickly stir in vanilla. Quickly stir in Rice Krispies. Transfer mixture to casserole dish and spread evenly.

Servings: 4 Ingredients: Whole milk (2-1/2 cups) Uncooked white rice (1/3 cup) Salt (1 pinch) Egg (1) Brown sugar (1/4 cup) Vanilla extract (1 tsp) Cinnamon (1/4 tsp) Golden raisins (1/3 cup, optional) Directions: Add the rice, milk, and salt to a medium, heavy-bottomed pot. Bring to a boil over high heat, then reduce heat to low. Simmer until rice is tender (about 25 minutes), stirring frequently to prevent rice from sticking to bottom of pot. Whisk together egg and sugar until well mixed. Add 1/2 cup of rice mixture to egg mixture 1 tablespoon at a time, whisking constantly. Add egg mixture to rice mixture and stir until thickened. Stir in the vanilla and raisins. Remove from heat and stir in the cinnamon. Serve hot or chilled.