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Cookbook 9-20-21

Fried Rice (from:
Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Yield: 4 -6 servings 1x

3 tablespoons butter, divided
2 eggs, whisked
2 medium carrots, peeled and diced
1 small white onion, diced
1/2 cup frozen peas
3 cloves garlic, minced
salt and black pepper
4 cups cooked and chilled rice (I prefer short-grain white rice)
3 green onions, thinly sliced
3–4 tablespoons soy sauce, or more to taste
2 teaspoons oyster sauce (optional)
1/2 teaspoon toasted sesame oil


Heat 1/2 tablespoon of butter in a large sauté pan over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.
Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined. Continue sautéing for an additional 3 minutes to fry the rice, stirring occasionally. (I like to let the rice rest for a bit between stirs so that it can crisp up on the bottom.) Then add in the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined. Taste and season with extra soy sauce, if needed.
Serve immediately, or refrigerate in a sealed container for up to 3 days.

Pepperoni Pizza (Homemade Dough and Pizza Sauce) (from:

Servings: 5
Prep35 minutes
Cook15 minutes
Rise1 hour 30 minutes
Ready in: 2 hours 20 minutes
Pizza Dough (yields enough for 2 13-inch pizzas)

2 1/4 tsp active dry yeast
2 tsp granulated sugar
1 1/2 cups warm water , 110 degrees, divided
3 Tbsp olive oil , plus more for brushing
1 1/2 tsp salt
1 tsp white vinegar
3 1/2 – 4 cups bread flour

Pizza Sauce (yields enough for 3 large pizzas)

2 (8 oz) cans tomato sauce
1/4 cup tomato paste
1 1/2 Tbsp extra virgin olive oil
1 1/2 tsp honey
2 tsp chopped fresh oregano
2 tsp chopped fresh basil
1/4 tsp dried thyme (or 3/4 tsp fresh)
1 clove garlic , finely minced
Salt and freshly ground black pepper , to taste

Topping (yields enough for 1 13-inch pizza)

1 Tbsp olive oil
1 clove garlic , finely minced
2 cups shredded mozzarella cheese (8 oz)
1/4 cup finely shredded parmesan cheese (1 oz)
20 slices pepperoni
2 Tbsp fresh oregano (chopped if using larger leaves)
Red pepper flakes , for serving (optional)


For the pizza dough:
In the bowl of an electric stand mixer, combine yeast, 2 tsp sugar and 1/2 cup warm water and whisk until yeast has dissolved. Allow to rest 5 minutes. Add in remaining 1 cup warm water, olive oil, salt and vinegar. Fit mixer with whisk attachment, set on low speed and slowly add in 1 3/4 cups of the flour and mix until combined.
Switch to a dough hook and slowly add in remaining 1 3/4 cups flour, then knead mixture on medium-low speed about 5 – 7 minutes, adding in up to an additional 1/2 cup flour as needed, until dough is smooth and elastic (dough should be slightly sticky but should not stick to a clean fingertip). Cover bowl with plastic wrap and allow to rest in a warm place until doubled, about 1 1/2 hours.
For the pizza sauce:
Combine all ingredients in a bowl. Preferably let rest 30 minutes (while dough is rising) to allow flavors to meld.
To assemble pizza:
Place a pizza stone in oven and preheat oven to 450 degrees. While oven preheats assemble pizza. Punch down pizza dough (divide into two equal 16 oz portions, freeze one in a resealable bag for a later use or make 2 pizzas right away). Place a sheet of parchment paper over a pizza peel, then lightly dust parchment paper with flour. Pat/roll and stretch dough on pizza peel to a 13-inch round, while creating a rim along edge of dough.
Using a fork (without piercing all the way through) pierce dough many times over surface. In a small bowl stir together 1 Tbsp olive oil with 1 clove garlic and brush evenly over top and edges of pizza, then evenly spread about 2/3 cup of the pizza sauce over pizza (leaving rim uncoated).
Top evenly with cheeses (again leaving rim uncoated) and pepperoni slices (if using turkey pepperoni, I recommend adding halfway through baking). Carefully slide pizza (on parchment paper) to preheated pizza stone in oven and bake 12 – 15 minutes until crust is golden. Remove from oven, sprinkle top with oregano and optional red pepper flakes. Cut into slices and serve.

Soft & Chewy Butter Pecan Cookies (from:
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 20 cookies
Calories: 260kcal
Author: Sam Merritt

1 ½ heaping cups pecan halves (175g)
1 cup unsalted butter melted and cooled at least 10 minutes* (226g)
1 ¼ cup dark brown sugar tightly packed (250g)
½ cup sugar (100g)
1 large egg + 1 egg yolk room temperature preferred
1 ½ teaspoons vanilla extract
3 cups all purpose flour** (375g)
1 teaspoon cornstarch
¾ teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon salt
½ cup Heath Toffee bits optional, but recommended! (120g)


Preheat oven to 350F (175C) and line a cookie sheet with parchment paper.
Spread pecan halves evenly over cookie sheet and bake on 350F (175C) for 3-5 minutes.
Remove from oven (do not turn off your oven) and set aside while you prepare your cookie dough.
In a large bowl, combine melted butter and sugars. Stir well.
Add eggs, egg yolk, and vanilla extract and stir until well-combined.
In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
Gradually add flour mixture to wet ingredients until completely combined.
Add chopped pecans and toffee bits (if using) and stir well.
Line cookie sheets with parchment paper and drop cookie dough by heaping 1 ½ Tablespoon onto prepared cookie sheet, spacing at least 2″ apart.
Transfer to 350F oven and bake for 10-12 minutes. Cookies should still look soft/slightly under-done in the centers. Allow to cool completely on baking sheet and they will finish baking through as they cool but will stay nice and soft!

*If your butter is scorching hot it will melt your sugars and your cookies will spread all over your baking pan. The butter can still be warm, but should not be hot.
**If you are using cups, the best way to measure out your flour is to stir it in its bag/container then spoon it into your measuring cup and level off the measuring cup. Packing in your flour (over-measuring it) will leave you with a dry/crumbly cookie dough.
Store any leftover, cooled cookies in an airtight container at room temperature for 3-5 days.
Serving: 1cookie | Calories: 260kcal | Carbohydrates: 37g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 145mg | Potassium: 58mg | Fiber: 1g | Sugar: 22g | Vitamin A: 364IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg

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