Home Recipes About Login
Cranapple Pie
  • Pie Crust for 2-crust 9” pie
  • Sugar - 198 - 248g
  • Tapioca - 3 tbsp
  • Cinnamon - 1 tsp
  • Orange zest, 1/2 tsp
  • Cranberries - 2 cups
  • Honey - 85g
  • Water - 2 tbsp
  • Apples, thinly sliced - 3 cups
  • Salt - 1 tsp
  • Butter - 2 tbsp
  1. Preheat oven to 400
  2. Mix together sugar, tapioca, cinnamon and orange peel in saucepan.
  3. Add cranberries, honey and water; stir over medium heat until mixture boils and berries begin to pop. Remove from heat and add apples, let cool while making pastry.
  4. Place crust in pie pan, fill with filling, dot with butter, cover with top crust and seal
  5. Bake for ~45 min @ 400°
"Cheddar Bay" Biscuits
  • 240 g flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp thyme
  • 1/2 tsp paprika
  • 5 tbsp cold butter
  • 3/4 c cold milk
  • 113g shredded cheese
  • 3 tbsp diced jalapeño (Optional)
  1. Preheat oven @ 450
  2. Combine flour, baking powder, salt, thyme, paprika
  3. Cut in butter until mixture resembles coarse crumbs
  4. Stir in milk, cheese and jalapeños
  5. Turn out onto floured surface, knead 8-10 times
  6. Pat or roll out to 1/2 in thickness, cut with a 2.5” biscuit cutter
  7. Bake 12-14 min or until golden brown.
Super Soft Chocolate Chip Cookies
  • 2 sticks of salted butter
  • 110g white sugar
  • 106g brown sugar
  • 1 tsp vanilla
  • 1 egg
  • 180g flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3 / 4 c chocolate chips
  1. Preheat oven to 350
  2. Microwave 2 sticks, 200g, of butter for about 40s to melt it
  3. Beat butter, 110g white sugar, 106g brown sugar until creamy
  4. Add 1tsp vanilla and one egg, beat until egg is incorporated , 10-15s
  5. Add 180g flour, 1/2 tsp baking soda, 1/4 tsp salt, mix until crumbles form
  6. Use your hands to press the crumbles together. Dough should form one wet ball that is easy to handle, and not sticky. If sticky, add flour.
  7. Incorporate 3/4c chocolate chips into dough with hands.
  8. Roll dough into balls (9 for massive cookies, 12 for smaller ones)
  9. Bake for 9-11 min, until cookies look puffy and dry, just barely golden.
  11. Let them cool for 30 min on the pan
  12. Remove from pan to finish cooling on wire racks. Try not to eat them all
Pie Crust
  • Flour, 298g
  • Salt, 1 tsp
  • Butter, unsalted, 2 sticks
  • 57-113g ice water/vodka mixture (50/50 ratio)
  1. Whisk together flour, salt
  2. Dice up butter, stick in the freezer for a few min.
  3. Cut in half the butter to where it’s fairly small
  4. Cut in the other half, leaving it in big chunks.
  5. Add the water/vodka mixture, toss with a fork, but keep it on the dry side, just enough that some of the dough will hold shape with a gentle squeeze just about a third of the mixture pretty dry.
  6. Dump it all out onto parchment paper, organize it into a band, using a spray bottle, spritz any areas that are dry, then use the paper to fold the dough in on itself. Repeat until the dough is coming together, with some dry crumbs still shedding around the edges.
  7. Divide 60/40 (Bottom crust should be larger). Pat the dough into a disk. Wrap it up in plastic wrap or sandwich baggies, stash in fridge for 60-90 min.
  8. Remove from the fridge, put down a floured parchment paper, roll it out between two layers of parchment paper / sheet of plastic (Think a turkey bag cut to form a single sheet.
Cranberry Pie
  • Pie Crust
  • 297g white sugar
  • 36g flour
  • 1/4 tsp salt
  • 1/2 c water
  • 12 oz cranberries
  • Dash cinnamon
  1. Prep Pie crust
  2. Preheat oven 425
  3. Combine sugar (297g) flour (400g) salt (1/4 tsp) and water (1/2c) in saucepan, cook over low-med heat, stirring constantly until thick and smooth
  4. Add berries, cook until berries burst
  5. Dump cooked mixed into prepped pie pan, cover and
  6. Seal crust
  7. Bake 40 min