Chocolate Chip Cookie Bar (from: https://www.thespruceeats.com/chocolate-chip-cookie-bars-5207119)
Prep: 15 mins
Cook: 35 mins
Total: 50 mins
Servings: 16 to 24 servings
Yield: 16 to 24 cookies
1 cup salted butter, room temperature
1 cup granulated sugar
1/2 cup dark brown sugar
2 teaspoons pure vanilla extract
2 large eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 1/2 cups chocolate chips
Position a rack in the center of the oven and heat to 350° F. Spray a standard 8×8 inch brownie pan with cooking spray and line with parchment.
Microwave the butter in short bursts at low power until slightly melted, but not hot.
In the bowl of a stand mixer fitted with the paddle attachment or using an electric hand mixer, beat the butter, granulated sugar, and dark brown sugar until light and creamy, about 4 minutes.
Add vanilla and eggs. Beat on low speed until just incorporated.
Add the flour, baking soda, baking powder, and salt and mix until well combined.
Fold in the chocolate chips with a silicone spatula.
Spread the cookie dough evenly in the prepared brownie pan.
Bake until the edges are just beginning to brown and the center is puffed, 30 to 35 minutes.
Transfer the pan to a wire rack to cool completely.
Cut into equal size bars and serve.
Homemade BBQ Sauce (from: https://www.allrecipes.com/recipe/51226/a-very-popular-bbq-sauce/)
1 ½ cups brown sugar
1 ½ cups ketchup
½ cup red wine vinegar
½ cup water
1 tablespoon Worcestershire sauce
2 ½ tablespoons dry mustard
2 teaspoons paprika
2 teaspoons salt
1 ½ teaspoons black pepper
2 dashes hot pepper sauce
Combine brown sugar, ketchup, vinegar, water, and Worcestershire sauce in a blender. Season with mustard, paprika, salt, pepper, and hot pepper sauce. Blend until smooth.
For a more intense flavor and better texture, pour sauce into a small pot. Bring to a boil over medium heat and cook for 1 minute. Allow to cool before filling into a resealable container Store in the refrigerator.
Cut back on the brown sugar to make it less sweet, or add more Worcestershire for more ‘steak sauce’ appeal.
Cherry Cobbler (from: https://tastesbetterfromscratch.com/cherry-cobbler/)
4 cups fresh cherries* , pitted and halved (a little over 1 lb)
2/3 cup granulated sugar , (more or less depending on sweetness of cherries)
2 Tablespoons cornstarch
2 Tablespoons fresh lemon juice (about ½ a lemon)
1 teaspoon vanilla extract
¼ teaspoon almond extract
For the batter:
6 Tablespoons butter
1 cup all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
Make Cherry filling: Add sugar, cornstarch, lemon juice, vanilla extract, and almond extract to a saucepan and stir. Add cherries and cook for a few minutes, until sugar is dissolved into a sauce and sauce has slightly thickened. (See notes if using canned or frozen cherries).
Melt butter in pan. Preheat oven to 350° F. Slice butter into pieces and add to a 9×13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
Make the batter: In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture over melted butter in pan and smooth it into an even layer.
Bake: Spoon the cherries and sauce mixture over the batter. (the batter will rise up and over the cherries, while baking.) Sprinkle cinnamon generously over the top. Bake at 350° for 40-45 minutes or until golden brown.
Serve warm, with a scoop of ice cream, if desired.
Cherries: Sweet (dark red) or tart cherries will work (or a combination). If using tart cherries you may want to add a little more sugar to the filling.
Frozen Cherries: Prepare as directed but add 1 tablespoon additional cornstarch to saucepan.
Canned Cherries: Use two 14.5 oz cans of cherries canned in water (or light syrup if necessary). Do not use canned cherry pie filling. Drain the juice from the cans of cherries, reserving ¼ cup. Stir cornstarch into reserved juice, then add to a saucepan with sugar, vanilla and almond extract. Cook over medium heat until thickened, about 2-3 minutes. Stir in cherries.
Uncooked Cherry Filling: you can mix the cherry fillings together and add to the cobbler without cooking in saucepan, but I think cooking first produces a better result.