misc

biscuits: 3 parts flour, 2 parts liquid, 1 part fat

muffins: 2 parts flour, 2 parts liquid, 1 part egg, 1 part fat

pancakes: 2 parts flour, 2 parts liquid, 1 part egg, 1⁄2 part fat

pie dough: 3 parts flour, 2 parts fat, 1 part water

pound cake: 1 part flour, 1 part butter, 1 part sugar, 1 part egg

quick breads: 2 parts flour, 2 parts liquid, 1 part egg, 1 part fat

ingredients

• 1/2 lime

• 2 teaspoons sugar

• 2 ounces Cachaça

instructions

1. Squeeze the juice out of the lime into a double old fashioned glass. Add sugar and muddle.

2. Pour Cachaça into the glass. Stir to combine.

3. Add ice and garnish with a lime wedge to serve. 

ingredients

• 2 1⁄2 cups whole wheat flour

• 1 egg

• 1 cup peanut butter (no xylitol - toxic to dogs)

• 1 cup water

• 2 tablespoons honey

instructions

1. In a large bowl combine flour and the egg. Add peanut butter, water, and honey. Stir until the dough is stiff. If the dough becomes very firm and sticky. you may need to use your hands, or the paddle attachment on your mixer.

2. On a lightly floured surface, roll out the dough about ½ inch thick and use a cookie cutter to make fun shapes. The treats barely spread and rise, so get creative with the shapes.

3. 4. Bake in a preheated oven at 350°F for 18 to 20 minutes until golden. Once done, set aside to cool. (If you have smaller cookies, use less time, otherwise the bottoms might burn.)

adapted from Becky Hardin at thecookierookie.com

ingredients

• 3 cups Corn Chex cereal

• 3 cups Rice Chex cereal

• 3 cups Wheat Chex cereal

• 1 cup bite-size pretzels

• 1 cup bite-size bagel chips

• 1 cup dry roasted peanuts

• 6 tablespoons butter

• 2 tablespoons Worcestershire sauce

• 1 1⁄2 teaspoons seasoned salt

• 3⁄4 teaspoon garlic powder

• 1⁄4 teaspoon onion powder

instructions

1. In a large microwavable bowl, mix cereals, pretzels, and bagel chips; set aside.

2. In a small microwaveable bowl, microwave butter until melted. Stir in seasonings. Pour over cereal mixture and stir until evenly coated. Add peanuts and mix thoroughly.

3. Microwave mixture uncovered for 5 to 6 minutes, thoroughly stirring every 2 minutes.

4. Spread on paper towels to cool. Store in an airtight container.

notes

1. alternate cooking method: Preheat the oven to 250°F. Put cereal and seasoning mixture onto an ungreased roasting pan to bake for 1 hour, stirring every 15 minutes.

2. ingredient substitutions:

   • gluten-free: use 4 1⁄2 cups Corn Chex and 4 1⁄2 cups Rice Chex (9 cups cereal in total) with gluten-free pretzels

   • dairy-free and vegan: use 5 tablespoons vegetable oil and 1 tablespoon water (instead of 6 tablespoons butter)

   • use 2 cups pretzels (instead of 1 cup pretzels and 1 cup bagel chips)

adapted from chex.com

ingredients

• 8-10 cups popped popcorn

• 4 cups Fritos corn chips

• 1 lb bag oyster crackers

• 1⁄2 cup vegetable oil

• 1 ounce (1 pkg) Hidden Valley Ranch seasoning mix

• 1 teaspoon dill weed

• 1⁄2 teaspoon garlic salt

instructions

1. In a large bowl, gently combine the popcorn, corn chips, and oyster crackers.

2. In a small bowl, whisk together the oil and spices.

3. Pour the oil mixture over the dry mix while gently stirring until blended.

adapted from Sharron Lucky & Noel Brucker

ingredients

• 1 cup flour

• 1 1⁄2 teaspoons baking powder

• 1⁄4 teaspoon salt

instructions

1. Measure all ingredients and whisk to combine.

adapted from Robyn Stone at addapinch.com

ingredients

• 2 vanilla beans

• 1 cup vodka

instructions

1. Slice vanilla beans lengthwise and add to vodka (use 1 cup for every 2 beans). Seal and store in a cool place, shaking occasionally, for 2 months.

2. Filter into small amber Boston Round glass bottles.