• Streusel Topping
• 1/2  cup  butter, softened
• 1  cup  granulated sugar
• 2  large eggs
• 2  cups  all-purpose flour
• 2  teaspoons  baking powder
• 1/2  teaspoon  salt
• 2/3  cup  milk
• 2  teaspoons  vanilla extract
• 2  cups  peeled and sliced fresh firm, ripe peaches (about 2 large peaches, 7 oz. each)
• 1  cup  fresh blackberries
• Powdered sugar
• Garnishes: fresh blackberries, sliced peaches

 

From Christian:
I had dinner with my friends last night and they had made this great yummy peach stuff. Awesome tasting, great with a cup of coffee.
The smell is out of this world. I give it 5 Stars.

Prep Time: 12 minutes

Ingredients:

• 1 1/4 cups flour, sift or stir before measuring
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup shortening
• 1/2 cup peanut butter
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1/2 teaspoon vanilla
• 1 egg

Preparation:

Sift together flour, salt, and baking powder; set aside. Cream shortening, peanut butter, and sugars; beat in vanilla and egg. Stir in flour mixture, blending well. Shape mixture into 3/4-inch balls; place on greased baking sheets. Flatten each cookie with the tines of a fork; dip fork in flour periodically to keep it from sticking to the peanut butter cookie dough.
Bake peanut butter cookies at 375° for about 10 to 12 minutes.

More Peanut Butter Cookies

Ingredients

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract

Directions
1.         Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
2.         In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
3.         Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks

PREP TIME  15 Min
COOK TIME  10 Min
READY IN  25 Min
Original recipe yield 4 dozen

Ingredients
One 2- to 3-pound farm-raised chicken
Kosher salt and freshly ground black pepper
2 teaspoons minced thyme (optional)
Unsalted butter
Dijon mustard

Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.

Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it’s a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.

Now, salt the chicken—I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it’s cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.

Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone—I don’t baste it, I don’t add butter; you can if you wish, but I feel this creates steam, which I don’t want. Roast it until it’s done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.

Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I’m cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip—until one day I got the crispy, juicy fat myself. These are the cook’s rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad.

Ingredients

• 2 cups flour
• 4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon salt
• 2 tablespoons butter
• 2 tablespoons shortening
• 1 cup buttermilk, chilled

Directions

Preheat oven to 450 degrees.

In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don’t want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scraps dough, working it as little as possible and continue cutting.

Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

This stuff is great on Tacos, Beans, Red Rip Tomatoes or anything that you think it may taste great on.
Remember to open up all of the windows in the Kitchen. The smell of Vinegar will knock you out. You can also make this Chow Chow Chunky. Just adjust your food processing time. Happy Cooking!! – Christian Chappell

4 quarts green tomatoes
1 large head of cabbage
10 medium onions
5 medium green peppers
7 medium sweet red peppers
1/2 cup salt
15 cups vinegar
5 cups sugar
3 tablespoons dry mustard
2 teaspoons powdered ginger
1 tablespoon turmeric
4 tablespoons mustard seeds
3 tablespoons celery seed
2 tablespoons pickling spice
Preparation:

Chop all vegetables; combine in a large kettle. Stir in salt; let stand at room temperature overnight, or at least 8 hours. Drain.
Combine vinegar, sugar, dry mustard, ginger, and turmeric in a large kettle. Put mustard seed, celery seed, and pickling spices in a 6-inch square of cheesecloth or cheesecloth bag. Tie ends or gather and tie string and add to the kettle. Bring the liquid to a boil and simmer for 30 minutes. Add vegetables and return to simmer for 30 minutes longer. Discard spice bag. Spoon chow-chow into hot sterilized jars and seal.

Process for 15 minutes in a boiling-water canner

To make this Salsa you must be in a good mood.

To make ½ Gallon of this Salsa.

Ingredients
10 vine ripe Tomatoes
2 Regular size cans of Tomato Puree
1 small can of Tomato Paste
1 whole white onion
2 Bell peppers
2 cloves of Garlic
8 jalapeño Peppers
2 Slim reds
2 Habanera Peppers
2 teaspoons of salt
1 teaspoon of Black pepper
2 tablespoons of Garlic Powder
2 Table spoons of Onion Powder
½ cup of finely cut cilantro
2 limes
Here is how to make it
Take all of the dry ingredients and put them in a medium mixing bowl

Take a large Pot and put in the cans of Tomato Paste and puree
Take 2 tomatoes and cut them into chunks – add to the pot
Take one bell pepper and cut into chunks – add to the pot
Put your jalapeno peppers into the microwave for 35 seconds. Make sure that you poke little holes into them or the will explode
After this set them aside to cool while you cut the other peppers for your food processor

Put the 8 tomatoes into the food processor until they look chunky. If you do it to long they turn into a foamy juice.

Food process the
Garlic, Bell Pepper, And other hot peppers
Take the two limes and cut them into – squeeze the juice out of them in a small bowl remove the seeds

Okay now put everything into the large pot – mix it up. Take a taste of it and adjust to your preference adding any of the spices above.
I normally put it in the fridge for an hour before I eat it.

This will keep for about a week in a sealed jar or bowl. It will freeze for up to two years.