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• Preheat oven to 375°F.
• Beat butter, sugar, brown sugar, and vanilla in a large mixing bowl until creamy. Then add eggs one at a time beating well after adding each egg.
• In a second bowl, Combine the Flour, Baking Soda, and salt. Gradually beat the Flour mixture into the creamy butter mixture.
• Stir/Fold in the Chocolate Chips and (Optional Nuts).
• For Individual cookies: Drop by rounded Tbsp. onto an ungreased baking sheet.
• For individual round cookies: Bake 9-11 minutes until golden brown. Cool on baking sheet 2 minutes then move to wire rack to cool completely.
• For cookie bars: Preheat oven to 375°F. Grease 15x10 Jelly Roll Pan. Spread prepared cookie dough into the prepared pan. Bake 20-25 minutes or until golden brown. Cool on rack. Once cooled, cut and remove from pan. (A Pizza wheeled rolling cutter works great for cutting the bars)

• There are two separate recipes above. One for white cookies, Another for Chocolate cookies. Mix them separately. Bake them separately. If you make both recipes you will end up with about 90 cookies in total

Mixing/Baking the White/Plain/Vaniliia Cookies

• Heat oven to 375°F
• In large mixer bowl combine sugar, butter, egg, salt, and vanilla. Beat at medium speed, scraping bowl often, until mixture is light and fluffy, 2 to 3 minutes.
• Add flour. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes.
• Place dough in cookie press. Form desired shapes 1 inch apart on cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned.

Mixing/Baking the Chocolate Cookies

• Preheat oven to 375 F
• In a large mixing bowl with an electric mixer, beat butter and sugars, and vanilla, until light and fluffy. Beat in eggs, one at a time, beating well after each addition.
• In another bowl, sift together flour, cocoa powder, baking soda and salt.
• Gradually stir flour mixture into butter mixture. Shape dough into a log and place in your cookie press.
• Press cookies out onto an ungreased baking sheet. Bake for 10 to 12 minutes. Remove to wire racks to cool completely.

Layered Vanilla & Chocolate Cookies

• Used press with wide saw toothed die and lay out a long strip. On top layer a long strip of white/vanilla
• Variation use crushed candy, (Crushed candy canes work good) between the layers. Cut the strips in bite sizes and bake at 350°F for about 10 minutes.
• Decorate with white or colored icing and sprinkles.
• To make pinwheels Roll a Layer of the Vanilla dough out on wax paper. On a second piece of wax paper roll out a thin lay of the Chocolate dough. Flip the chocolate layer over on top of the white. Press dough together slightly. Peel off the top layer of wax paper. Roll the double layer of white and chocolate into a log removing the bottom wax paper. Cover the dough log with wax paper. Then cover in foil and chill in the fridge for about an hour. Then remove foil and wax paper, and slice disks off the log about 1/4 inch thick. Arrange on cookie sheet and bake as directed above.

• For every 8 oz of Chips (Chocolate, White, Etc) add 2 Tbsp. of Crisco Shortening. In the microwave or double boiler heat and stir until silky smooth.
• Dip your items in the melted chocolate and lay out on waxed paper. You can speed this up by using chilled cookie sheets.
• Dipping a second time after the first dip has cooled, will create a thicker layer of chocolate. Either way, before chocolate has hardened, you can drizzle with sprinkles, or colored sugar.

The Cake

• Note: 2/3 Cups of Pumpkin is half of a 15 oz can of canned Pumpkin. So instead of wasting a partial can, plan on making a double batch (2 Rolls). The recipe above is for a single batch (1 Roll).
• Heat Oven to 350°F. Prepare a greased 10x15 jelly roll pan (cookie sheet). Line the bottom with wax paper, then lightly spray the wax paper with a spray oil such as Pam.
• Lay out on your counter, a thin towel, sized at least the size of your jelly roll pan. Sprinkle it liberally with powdered sugar.
• In a large bowl lightly beat the eggs. Gradually beat in the sugar, beat until thick and light yellow. (4 to 5 minutes of beating). Add the pumpkin and lemon juice and beat on low until blended.
• In a separate bowl, combine/sift the flour, baking powder, spices, and salt. Add the sifted dry ingredients to the egg mixture. Whisk until well combined. Spread the batter onto the prepare Jelly pan.
• Bake in the preheated oven for 12 to 15 minutes. The cake should spring back when lightly touched with your finger. Start checking at 12 minutes, and at 1 minute intervals after that. Remove the cake from the oven and run a knife along side all edges to help release it from the pan. Immediately flip the cake/pan onto the powdered sugar covered towel. Gently lift the upside down pan away and the cake should remain behind on the towel. Gently peel away the wax paper and discard it.
• Starting on the narrow end of the cake, roll the cake and the towel up together to form a log. Place this on a wire rack to cool.

Filling

• While the cake is cooling prepare the filling. In a small bowl sift the powdered sugar and set it aside. Using a mixer, Beat together the cream cheese and butter until light and fluffy (about 4 minutes). Gradually beat in the sifted powdered sugar and vanilla. Beat until smooth.

The Filling & The Rolling

• Once the cake roll is cool (needs to be cool to avoid melting the filling), carefully unroll the cake. Spread the cream cheese filling evenly over the entire surface of the cake. Then roll the cake and filling (not the towel this time) into a log, or roll. Wrap in plastic wrap and chill at least 1 hour in the refrigerator before serving. These can be made ahead and frozen.
• Slice the cake and filling roll into 1 inch slices. Keep leftovers in the refrigerator.

• Stir together flour, baking powder, salt, and sugar. Sift together 2-3 times in a large bowl.
• Cut in shortening with two knives or pastry cutter until the mixture is the consistency of cornmeal.
• Add Powdered Buttermilk and Powdered milk and mix uniformly to create your dry All purpose mix. Store in a Zip Lock Bag and keep in the fridge for 2 weeks
• Use in recipes that call for Bisquick or all-purpose mix. Add small amounts of cold water, cold milk, cold buttermilk, or other liquid required in your Dutch Oven Recipe.
• For Regular Biscuits: To get your desired biscuit consistency, use cold milk, cold water, or cold buttermilk. Canned milk and reconstituted powder milk work too. (Milk makes richer biscuits) Don’t over mix.
• Form biscuits. Cover and let stand at room temperature for 15 minutes to rise a little before baking.
• Bake biscuits in a pre-heated “hot” oven at 450° for about 15 minutes or until golden brown

• Preheat oven to 350°
• Grease foil pan (10X14x3) Or Similar stainless steel steamer tray
• Mix all and dump into greased pan
• Place pan on cookie sheet for support
• Bake at 350° for 1 to 1 1/2 hours or until liquid is mostly gone.

• We suggest not substituting the Buttermilk with regular milk adding lemon juice or vinegar until you have mastered producing fluffy biscuits with this recipe. If yours seem dry or clunky increase the Buttermilk slightly until you know the perfect mix for your area and oven.
• There is a definite knack to baking light and fluffy biscuits. A couple of secrets to good biscuits is very cold Butter and Buttermilk, not mixing the dough much, and folding and patting the dough several times.
• Properly mixed biscuit dough almost looks like it hasn't been mixed all the way. The other secret is a very moist mix.
• Never use an electric mixer or dough machine when mixing up biscuits. Use a fork, and use it as little as possible.
• Also old stale Baking Powder (opened and on the shelf for awhile) looses its ability to create the bubbles required to raise good light biscuits. Pitch the old stuff and use fresh.
• Mix your dry ingredients together with a wire whisk.
• Shave the cold butter with a potato peeler or other type of cutter. Then stick it in the freezer while prepping. When cold or frozen, break up the shavings. Keep very cold until ready to mix in.
• Then stir in the cold shaved butter into the mixed dry ingredients. Alternatively to shaving the butter, you can "cut" it into the dry ingredients using a tool made for that, or two knives. All pieces should be pea size or less.
• The buttermilk in this recipe is part of the leavening (makes the bubbles) The acidity of the Buttermilk reacts with the Baking Powder & Soda. Don't substitute the buttermilk with something else for this ingredient if you are new to making biscuits.
• If you don't have buttermilk on hand I suggest you use a different recipe known to work with the ingredients you have. In a pinch, lemon juice, lime juice, or vinegar can be added to regular milk. The acid in vinegar or the citrus juice sours the milk and works as the leavening with the baking powder and soda. Stir the milk and vinegar/juice together and allow it to sit a few minutes before adding it to the dry ingredients. But know the formula. I recommend Buttermilk if you want killer biscuits. But I often use a concoction of regular milk, sour cream, feta cheese and lemon juice in place of buttermilk. It depends on what is in the fridge. Start experimenting after you master getting fluffy biscuits that raise well.
• The dough should be sticky. Probably more sticky than you think. Mixing the ingredients too much, or too dry is the killer of soft and fluffy biscuits. Plop the sticky dough out on an extremely well floured bread board.
• Flour your hands. Don't roll dough out, but pat or gently flatten with your well floured hands (about 1 1/2 inch thick. Fold the dough in half over on itself and gently pat the dough to 1 1/2 inch thick. Repeat the fold and pat two more times.
• Cut biscuit rounds and place them on a baking sheet or in a Dutch Oven. Cover with a towel and let the biscuits rest for 10 to 15 minutes before putting them in the oven, or putting the heat to the Dutch Oven. Biscuits placed next to each other will rise much higher than those placed with gaps between them. The closely placed biscuits will also be much more moist when done.
• Preheat oven to 400 degrees. (Dutch Oven Coals for 400°F-Don't pre-heat the Dutch Oven)
• Stir dry ingredients together. Whisk or sift
• Cut in Butter (broken up frozen shavings)
• Mix in the first 1 1/2 cup of Buttermilk gently (Do not over mix) using a fork. If dry add more in small amounts until dough is almost too sticky to handle (flour your hands)
• Dough Mixture should be almost sticky and mixed so little it looks roughly combined. Don't keep mixing
• Turn out on floured board and pat gently to 1 1/2 inch thick (Do not roll or pound down with hands)
• Fold dough over and pat to 1 1/2 inches thick, three times.
• Cut rounds with biscuit cutter or top of a small drinking glass, can, etc.
• Place rounds on cookie sheet or into the bottom of the Dutch Oven up against one another
• Bake 14 to 18 minutes or until golden brown on top in your Kitchen Oven
• Bake 14-18 minutes in a covered Dutch Oven (Coals for 400°F)

• In a large glass bowl, whisk and combine the mayo, buttermilk, agave, celery seed, pepper, and lemon juice.
• Add sliced cabbage and stir well to coat with the combined mixture. Refrigerate for several hours to let the flavors blend before serving.

• Optional ingredients such as additional Sriracha Sauce, or various peppers, could be added to the basic sauce to spice this up. Add in very small amounts and cook at least 30 minutes then taste test before adding more. Hot spices tend to intensify as cooked. It is easy to overdo hot spices and ruin a batch for the majority of your guests. A double batch (about 7 lbs of meat) can be done in a 14 inch Dutch Oven.
• The basic sauce has always been the most popular in large groups. Spicy is not. You can multiply this recipe based on the group you are serving. The BBQ can be made ahead and put in the freezer for later use. This is served on hamburger buns. A stack of coleslaw on the BBQ before adding the top bun makes for a killer BBQ sandwich. This recipe makes approximately 24 standard hamburger sized bun servings.
• Place the chunked up Meat, Bay Leaves, Onion, Celery, and Garlic, in a greased heavy pot with lid for baking. Preferably a Cast Iron Dutch oven is used. Meat is slow cooked with lid on. If using a Dutch Oven, and coals, use coals for 325°F heat. If using your kitchen oven use 325°F also. Use a pot sized to be at least half filled to avoid burning.
• Bake for 2 hours then stir the meat chunks to rotate the bottom pieces to avoid burning. There should be plenty of liquid remaining at this point and the meat just starting to shred apart. If liquid is completely gone add 1 cup of very hot water, cover, and bake for 1 more hour. Stir again and check for liquid. If the meat is falling apart it should be ready to shred. If not, bake an additional hour but make sure there is some liquid. I have never had to go more than 4 hours baking. Remove lid and keep on heat or in kitchen oven just until all liquid is absorbed or evaporated. Check and stir often during this process…don’t burn it.
• Once the meat is falling apart easily, remove the bay leaves and discard the leaves. Use 2 forks to shred the meat….I like to use a potato masher to speed up the shredding. Break apart the meat until it is all completely shredded.
• In a large mixing bowl place the remaining ingredients. Add the Soup, Water, Worcestershire Sauce, Liquid Smoke, Vinegar, Brown Sugar, Mustard, and Ketchup. Whisk until combined. Then pour liquid mixture into the baked & shredded meat mixture. Then stir and fold to combine.
• Cover and bake for 1 more hour. Ideally the finished mixture is a sloppy joe consistency that doesn’t run. If you’re finished BBQ is too thin/watery, cook/bake with lid off, stirring occasionally to avoid burning. Cook/Bake uncovered until it reaches your desired consistency.
• Optional: Additional smoking process. Leave the mixture slightly wet. Using a Smoker set on 250°F lay on smoke for an additional 2 hours with the meat mixture uncovered. Stirring once about mid way through the smoking process. Watch that the mixture does not dry out. The smoke enhanced flavoring is incredible.