COOKIES: Oatmeal Chocolate Chip

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COOKIES: Oatmeal Chocolate Chip
Personal Recipe: Rick Beach
Prep Time 15 Minutes
Cook Time 12 Minutes
Servings
Cookies
Ingredients
Prep Time 15 Minutes
Cook Time 12 Minutes
Servings
Cookies
Ingredients
Instructions
  1. Preheat Oven 325°F
  2. In large bowl, cream the butter, brown sugar, and white sugar, until smooth and just starts to fluff. Beat the eggs in one at a time. Then beat in the vanilla.
  3. In another bowl combine the Flour, baking soda, cinnamon, cloves, cayenne, and salt. Whisk to combine.
  4. Stir the flour & Spice mixture into the Creamed butter mixture.
  5. Stir and fold in the quick oats
  6. Fold in the Chocolate chips. Mix until evenly distributed.
  7. Drop by heaping spoonfuls onto an un-greased cookie sheet.
  8. Bake for 12 minutes. Allow to cool about 5 minutes then transfer them to a wire cooling rack.

RECIPE Cookie Press Christmas Cookies


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RECIPE Cookie Press Christmas Cookies
Using a cookie press you can create little shortbread type Holiday cookies [Spritz] that are typically decorated with icing, sprinkles, and colored sugars.
Servings
Cookies
Ingredients
Servings
Cookies
Ingredients
Instructions
  1. 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
  1. Heat oven to 375°F
  2. 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.
  3. Add flour. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes.
  4. 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
  1. Preheat oven to 375 F
  2. 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.
  3. In another bowl, sift together flour, cocoa powder, baking soda and salt.
  4. Gradually stir flour mixture into butter mixture. Shape dough into a log and place in your cookie press.
  5. 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
  1. Used press with wide saw toothed die and lay out a long strip. On top layer a long strip of white/vanilla
  2. 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.
  3. Decorate with white or colored icing and sprinkles.
  4. 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.

RECIPE: Baked Beans Party Size

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RECIPE: Baked Beans Party Size
[Original Recipe by: Rick Beach] Serves 20-30 depending on how many side dishes are available. This is a great recipe for catering, receptions, parties, and large groups. It half fills a 1/2 size steamer tray. A stainless steel tray 12x10x4 inch size. A double batch with fill a 1/2 sized steamer tray. A stainless steel tray 12x10x4 inch size.
Prep Time 15 Minutes
Cook Time 1-1 1/2 Hours
Servings
Servings
Ingredients
Prep Time 15 Minutes
Cook Time 1-1 1/2 Hours
Servings
Servings
Ingredients
Instructions
  1. Preheat oven to 350°
  2. Grease foil pan (10X14x3) Or Similar stainless steel steamer tray
  3. Mix all and dump into greased pan
  4. Place pan on cookie sheet for support
  5. Bake at 350° for 1 to 1 1/2 hours or until liquid is mostly gone.

RECIPE BBQ Pulled Pork


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BBQ Pulled Pork
BBQ Pulled Pork Sandwich. This is a southern style sweet BBQ that is not spicy hot. Recipe & Images by Rick Beach. Award winning recipe by Rick Beach. Took First Place "Main Dish" in the "Old Mormon Fort Dutch Oven Cook-off Competition", held in Las Vegas, Nevada (March 2017). If you have the means to smoke this. I often prepare and cook it as shown. Then using a smoker on about 250°F. Smoke the Meat mixture uncovered. I lay on smoke for an additional 2 hours. Stir once about mid way. Watch your moisture content so you don't dry it out. The taste will be incredible.
Course Main Dish
Prep Time 15 Minutes
Cook Time 3-4 Hours
Servings
Sandwiches
Ingredients
Course Main Dish
Prep Time 15 Minutes
Cook Time 3-4 Hours
Servings
Sandwiches
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.