Giant Heart Sugar Cookies
Makes 12 3 inch cookies
Ingredients
1/2 cup (1 stick) butter or margarine, softened
3/4 cup sugar
1 egg
3/4 teaspoon vanilla
2 cups flour
1/2 teaspoon baking soda
1/2teaspoon salt
Let’s Make Cookies!
- Preheat oven to 375 degrees. Cream butter in a large mixing bowl: add sugar, beating until light and fluffy. Add egg and vanilla, mixing well.
- Combine flour, soda, and salt in a separate bowl. Add to creamed mixture, blending well. Dough will be very stiff.
- Divide dough into thirds: roll each portion to ¼ inch thickness on lightly floured work area. Cut with cookie cutters. Place cookies 2 inches apart on cookie sheets sprayed with nonstick cooking spray.
- Bake for 8 to 10 minutes or until lightly browned. Remove to wire racks to cool completely. Frost and decorate.
Homemade Honey Whole Wheat Dough
This is the recipe used every day at our Makery
Ingredients
1 cup warm water
1 package Rapid Rise yeast
1-2 tablespoons honey
1/2 teaspoon kosher or sea salt
1-2 tablespoons extra virgin olive oil
2 -2 1/2 cups whole wheat flour
Directions
1. Dissolve yeast and honey in warm water in a large bowl. Let stand for 5 -7 minutes for bubbles to form as yeast is proofing.
2. Stir remaining dough ingredients into yeast mixture to combine all ingredients. Allow dough to rest covered with plastic(about 5 minutes).
3. Divide dough into 8 -10 equal pieces. Knead dough balls on a lightly floured work area and form into 8 round pizza shapes. Top with 1-2 tablespoons of pizza sauce and assorted toppings of choice.
4 . Bake at 375 (for about 8 mini pizzas)for 8-10 minutes on a foil-lined sheet pan sprayed with cooking spray and sprinkled with 2 tablespoons of cornmeal.
Kids Cook kid-friendly kitchen tip - This is a versitle dough and may be used for pizzas, calazones, soft pretzels and dinner or cinnamon rolls. Lower oven temperature for to 350 degrees F and increase bake time for anything other than pizzas and calazones.
Polar Bear Pickles
Makes 4 pint-size jars of pickles
Ingredients
6 to 8 Kirby cucumbers or 2 large cucumbers
1 bunch fresh dill, rinsed and dried with a paper towel
1 tablespoon black peppercorns or 1 tablespoon coarsely ground black pepper
4 cups apple cider vinegar
4 tablespoons kosher salt
2 tablespoons dill seed
4 peeled garlic cloves
Let’s Get Cooking!
1. In saucepan, combine apple cider, kosher salt, dill seed, and garlic cloves. Cook on medium-high heat until mixture begins to boil. Lower heat to medium-low and simmer
8 to 10 minutes. Remove liquid from heat and allow to cool while preparing cucumbers. (This liquid is called the brine.)
2. On a cutting board, slice unpeeled cucumbers in ½-inch slices and place in bowl.
3. Cut off stems of dill. Pull apart or cut entire fresh bunch of dill into 2 to 3-inch long sprigs. Add fresh dill and black peppercorns to cucumbers in bowl. With your hands, toss ingredients to blend seasonings and herbs.
4. Divide cucumber mixture evenly among 4 cleaned and dried pint-sized jars, then ladle the brine equally into each jar.
5. Secure jars with lids. Ready. Set. Shake! Take each sealed jar and shake it to mix up the brine and seasonings.
6. Place pickles in refrigerator and don’t open and taste for 4 days! On day 5, open and crunch a bunch! These will keep for 3 weeks in the refrigerator.