The Best Cookbook Ever Bessie Higgins
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Table of Contents 1
Breakfast
Granola Banana Bread Quick Sweet Rolls
7
Main Meals
Crunchy Chicken Salad Black Bean Chicken Chili Brie, Tomato, and Basil Linguine
13
Dessert
Peanut Butter Cookies Chocolate Guinness Cake Pumpkin Pecan Pie
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Breakfast
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Granola 14 cups rolled oats 3 cups chopped nuts 1 1/2 cups peanut butter 1/2 cup vegetable oil 3/4 cup maple syrup 1/2 cup honey 2 tsp cinnamon 1/2 tsp nutmeg 2 tbsp vanilla
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Preheat oven to 300 degrees. Bake oats for 30 minutes. Bake chopped nuts for 30 mins. Combine oats and nuts in a large bowl. Heat peanut butter, oil, syrup, and honey in microwave until smooth. Mix in cinnamon, nutmeg, and vanilla. Stir into oats until evenly coated. Spread evenly on large rimmed baking sheet and bake for 30 minutes.
Banana Bread 2 bananas 3/4 cup sugar 2 eggs 3 tbsp milk 2 cups flour 1 tsp salt 1/2 tsp baking soda 1 1/2 tsp baking powder 1/2 cup melted butter 1 tsp vanilla Chopped nuts (optional)
Preheat oven to 350 degrees. In electic stand mixer, combine bananas and sugar. Beat until smooth. Add eggs, one at a time, and mix slowly until just combined. Beat in milk. In a separate bowl, sift flour and stir in salt, soda, and powder. Add slowly to banana mixture and stir gently. Stir in butter, vanilla, and nuts. Coat bread pan with nonstick stray and pour batter in. Sprinkle brown sugar on top and bake for 1 hour. Bread is done when toothpick comes out clean. Let cool on rack in pan for 10 minutes. Remove from pan and let cool completely.
Pinch of brown sugar
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Quick Sweet Rolls 6 1/2 cups flour 2 cups lukewarm water 1/2 cup sugar 2 packages yeast (4 1/2 tsp) 1 tsp salt 1/3 cup shortening 3 eggs
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Place water, yeast, and sugar in a large bowl and let stand for 5 minutes. Add salt and 2 cups flour. Beat well with electic mixer for 2 minutes. Add eggs and melted, cooled shortening. Beat for 1 minute. Gradually add remaining flour. Mix until dough is formed; it should be sticky and loose. Let dough rest for 20 minutes. Roll into form desired and add any additional elements (cinnamon sugar, fillings, caramel pecan sauce, for example). Let rise 40 minutes and bake at 375 degrees until golden brown.
Notes
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Main Meals
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Crunchy Chicken Salad Salad 2 cups grilled chicken, chopped 1/2 head cabbage, chopped 2 green onions, sliced 3 tbsp slivered almonds 2 tbsp sesame seeds 1 package of ramen noodles
Dressing 1/4 cup vegetable oil 3 tbsp rice vinegar 2 tbsp sugar
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To make dressing, mix all ingredients together well. Add flavoring packet from ramen noodles and whisk to combine. For salad, toast almonds and sesame seeds under broiler, then let cool for 5 minutes. Mix chicken, cabbage, onions, and nuts together in large bowl. Pour over dressing mixture and stir to combine. Chill salad for at least 6 hours to let marinate.
Black Bean Chicken Chili 12 ounces dried black beans 2 tsp olive oil 1 lb boneless chicken thighs 2 tsp cumin 3 tsp chili powder 6–8 cups chicken broth 2 tbsp butter 1 cup chopped onion 1 cup chopped celery
Soak beans in cold water overnight. Drain. Add to stockpot with broth and simmer for 1 hour. In the meantime, heat olive oil in large frying pan. Add chicken and cook until done. Season with cumin and chili powder. Remove chicken from pan and let cool. Shred or chop and add to stockpot. In frying pan, melt butter. Sauté garlic, onion, and celery. When just tender, add to stockpot. Add carrot, potato, oregano, and pepper to stockpot. Simmer for another hour. Remove bay leaf and serve with sour cream or lemons.
1 cup shredded carrots 1 cup shredded potatoes 1 cup diced green chilis 1 bay leaf 2 cloves garlic, minced 1 tsp oregano black pepper
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Brie, Tomato, and Basil Linguine 4 large tomatoes, chopped 1 lb brie cheese, rind removed, cut into chunks 1/3 cup olive oil 1 cup basil leaves, torn into small pieces 1 1/2 tsp salt 3 cloves garlic, minced Black pepper 1 1/2 lbs linguine Parmesean cheese
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Combine tomatoes, brie, olive oil, basil, salt, garlic, and pepper in glass container. Let sit for 2–3 hours in a warm spot, until cheese has become soft and flavors combine. Cook pasta according to package instructions until al dente. Drain and return to pot. Toss with a small amount of olive oil to prevent sticking. Stir tomato mixture into pasta and mix well. Serve with parmesean and a nice salad.
Notes
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Dessert
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Peanut Butter Cookies 1/2 cup shortening 1/2 cup white sugar 1/2 cup brown sugar 1/2 tsp salt 1 egg 1/2 cup peanut butter 1 1/4 cup flour 1/2 tsp baking soda
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Preheat the overn to 375 degrees. Blend together shortening, sugars, salt, and egg. Add peanut butter. Sift flour and soda together, then stir into peanut butter mixture. Form the dough into balls the size of a small walnut and place on a greased cookie sheet. Press down with a fork in one direction, and then again at a right angle to crosshatch the cookies. Bake for about 10 minutes. Let cool slightly and then transfer to cooling rack.
Chocolate Guinness Cake 1 cup Guiness 8 ounces unsalted butter 3/4 cup unsweetened cocoa 2 cups sugar 3/4 cup sour cream 2 large eggs 1 tbsp vanilla 2 cups flour 2 1/2 tsp baking soda
Preheat the oven to 350 degrees, and butter and line a 9 inch springform tin. Pour the Guinness into a large wide saucepan, add the butter—in spoons or slices—and heat until the butter's melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and then pour into the Guinness mixture and finally whisk in the flour and soda. Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour. Leave to cool completely in the tin on a cooling rack.
8 ounces cream cheese 1 1/4 cups confectioners' sugar 1/2 cup heavy cream
When the cake's cold, sit it on a flat platter or cake stand. Lightly whip the cream cheese until smooth, sieve over the confectioners' sugar, and then beat them both together. Or do this in a food processor, putting the unsieved confectioners' sugar in first and blitz to remove lumps before adding the cheese. Add the cream and beat again until it makes a spreadable consistency. Ice the top of the cake. Makes about 12 slices.
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Pumpkin Pecan Pie 1 pie crust 1 15 1/2 ounce can pumpkin pureé 3/4 cup sugar 1/2 tsp salt 1 tsp ground ginger 1/2 tsp ground nutmeg 3 large eggs
Preheat the oven to 425 degrees. Bake foillined crust until edges are brown. About 15 minutes. In large bowl, combine the pumpkin purée, white sugar, salt, ginger, nutmeg, eggs, 3/4 cup cream, milk, and bourbon; whisk until well combined. Fill pie shell and return to oven. Bake until filling is set around edges but slightly soft in center. Let cool.
3/4 cup + 1 tbsp heavy cream 1/2 cup milk 1/4 cup bourbon 2/3 cup brown sugar 3 tbsp melted butter 1 cup chopped pecans
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In small bowl, combine brown sugar, melted butter, 1tbsp cream, and chopped pecans. Sprinkle on top of pie. Broil pie until just starts to bubble on top.
Notes
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Bon Appétit
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