Ingredient: cornstarch

The Best Cookies Ever!

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 The Best Cookies Ever!
Course Dessert
Prep Time 20 minutes
Cook Time 9-1'
Passive Time 35 minutes
Servings
15
Ingredients
Course Dessert
Prep Time 20 minutes
Cook Time 9-1'
Passive Time 35 minutes
Servings
15
Ingredients
Instructions
  1. Preheat oven to 410 degrees.
  2. In large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.
  3. Add eggs and vanilla, one at a time, mixing well after each one.
  4. Sift all dry ingredients together in a separate bowl: flours, cornstarch, baking soda, and salt. Mix until just combined to avoid over mixing. Stir in chocolate chips and walnuts.
  5. Scoop dough onto cookie sheet with a 2.66 oz scoop. Put in freezer for at least 30 minutes or until frozen.
  6. Bake for 9-11 minutes on the middle rack of your oven.
Recipe Notes

For best results, use 2.66oz scoop (volrath green scoop)

Banana Cream Pie

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 Banana Cream Pie
Servings
Ingredients
Pastry Cream
Whipped Cream
Servings
Ingredients
Pastry Cream
Whipped Cream
Instructions
Pastry Cream
  1. Boil milk with vanilla bean (or paste). In a separate bowl, mix sugar and cornstarch to avoid lumps.
  2. Add eggs and salt to sugar mixture until combined. Once the milk has come to a boil, temper the milk into the egg sugar mixture.
  3. Then return all liquid to heat and whisk continuously, be sure not to scorch the bottom!
  4. The mixture will start to thicken. When the first bubble hits the top, strain the mixture into a container.
  5. Let cool slightly then add the cold butter and thoroughly mix.
  6. Put in fridge until it gets cold. This recipe can be made a day ahead.
Assembly
  1. A little whipped cream on the bottom
  2. Bananas
  3. pastry cream mixture
  4. Nilla wafers
  5. Whipped cream
  6. Crumbled nilla wafers

Pork and Prawn Dumplings

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 Pork and Prawn Dumplings
adapted from Ching-He Huang
Servings
Ingredients
Pork and Prawn Filling
Dumplings
Servings
Ingredients
Pork and Prawn Filling
Dumplings
Instructions
  1. Mix the pork, prawns, onion, ginger, soy sauce rice wine, cornstarch, sesame oil, salt, and pepper in a bowl. Stir to combine the ingredients.
  2. Take 1 wonton wrapper and place 2 teaspoons of the filling in the center. Brush the wonton wrapper with egg wash to prevent wrappers from opening up and separating from the filling once cooked. Then, gather up the sides of the wrapper and mold it around the filling into a ball-like shape, leaving the center exposed. You can top each dumpling with a Goji berry for some added color and flavor. *Note* Cover unused wonton wrappers with a damp towel to keep them moist.
  3. Oil the bottom of a bamboo steamer and line it with parchment paper. Arrange the dumplings in the steamer, cover with a lid and place it over a pan of boiling water, making sure the water does not touch the base of the steamer. Steam the dumplings for 6 to 8 minutes, or until cooked.
  4. Meanwhile, combine the chile, and soy sauce into a bowl. Serve alongside the dumplings.
  5. You can switch up the meat if you don't enjoy either pork or prawn. Beef would be a great substitute!

Blueberry Crumb Bars

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 Blueberry Crumb Bars
Prep Time 15 minutes
Cook Time 40 minutes
Servings
Ingredients
Prep Time 15 minutes
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Combine ½ c sugar, baking powder, flour, cinnamon, cardamom, nutmeg, and salt. Mix with whisk. Add lemon zest, juice, vanilla, egg, and mix. Once combined, butter with flour mixture with hands until combined. You can use a standing mixer or pastry cutter to get the texture faster. It will be grainy and not full combined.
  2. In a separate bowl, mix ¼ c sugar and cornstarch. Add blueberries and mix to cover.
  3. In a 13x9 pyrex, cover with cooking spray then add half of the flour mixture and press down. After, add the blueberries and spread evenly. Spread the rest of the flour mixture on top of the blueberries. Bake at 350 convection for about 40 minutes. Let cool before you cut.

Sour Cherry Deep Dish Pie

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 Sour Cherry Deep Dish Pie
Prep Time 15 minutes
Cook Time 50 minutes
Passive Time 1 hour
Servings
6 people
Ingredients
Egg wash
Prep Time 15 minutes
Cook Time 50 minutes
Passive Time 1 hour
Servings
6 people
Ingredients
Egg wash
Instructions
  1. For the egg wash : whisk together egg and salt.
  2. Preheat oven to 350.
  3. Place the pitted cherries in a bowl. Stir in the vanilla. In a small bowl, whisk together the sugar and cornstarch, and sprinkle the mixture over the cherries.
  4. Toss the sugar and cornstarch mixture with the cherries until they are evenly coated then set aside
  5. Roll the dough out so that it fits in a 9” spring form pan. Reserve the second pie dough for the lattice top. Work fast as the dough is hard to work with when it warms up. If the dough doesn’t fit perfectly, you can piece it together by pressing the edges to meet. Make sure there aren’t any thin spots since the dough is very delicate. Once it’s in the pan, prick all around with a fork. This helps the steam exit causing fewer bubbles. I placed an 8” cake pan inside to weigh it down but if you have pie weights, please use them! Cook for about 5-7 minutes until cooked.
  6. Pour the cherry mixture into the cooked crust. Cover the top of the pie with the chilled, rolled top crust, or cut into strips and make a lattice crust over the top. Crimp the edges and chill for 20 minutes.
  7. Preheat the oven to 425° F. After pie has chilled, brush the top with egg wash and sprinkle with sugar (optional). Place in preheated oven and bake for 20 minutes at 425°. Reduce the heat to 350° and continue to bake for another 20-25 minutes, or until the crust is golden brown and the filling is bubbling. Allow to cool for at least 1 hour before serving.
  8. *This recipe is more on the crumble side to please serve with ice cream 🙂
Recipe Notes

Hint – I had a few cracks in my dough so I filled them in with raw dough, works like a charm 🙂