FBC Recipe Book

First Austin's Recipe Book

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Chocolate Covered Cherry Cookies 
submitted by Terry Arthur

1 ½ cups all-purpose flour
½ cup cocoa
¼ tsp salt
¼ tsp baking powder
¼ tsp baking soda
½ cup butter
1 cup sugar
1 egg
1 ½ tsp vanilla
2 10-ounce jars maraschino cherries (about 48)
[I never get this many]
6 oz semisweet chocolate chips
½ cup sweetened condensed milk
4 to 5 teaspoons reserved cherry juice

Drain cherries & reserve juice.  Leave draining while making cookie dough.
In large bowl, stir together flour, cocoa, salt, baking powder and baking soda.  In mixer bowl, beat together butter and sugar on low speed until fluffy.  Add egg & vanilla; beat well.  Gradually add dry ingredients to creamed mixture & beat well blended.  Shape on ungreased cookie sheet.  Press down on center with thumb.  Place a cherry in each indention.
Prepare frosting:  In small saucepan combine chocolate chips & condensed milk over low to medium heat, stirring to melt chips.  This can also be done in microwave.  Stir in 4-5 teaspoons reserved cherry juice.
Spoon 1 teaspoon frosting over each cherry, spread to cover cherry.  (Frosting may be thinned with additional juice, if needed).  Bake at 350 F about 10 minutes.  Cool on wire rack.  Makes 48 (or less).  Freezes nicely.

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Pumpkin Pie
submitted by Michael & Megan DeWhatley

INGREDIENTS

3/4 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 large eggs

1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin

1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk, (Or substitute with equal amount Lactose-Free or Almond Cooking Milk)

1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Whipped cream (optional)

INSTRUCTIONS

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

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Baklava Babka
submitted by Erica Forget

SERVINGS: 12 TO 16 
TIME: 3 HOURS 
This recipe makes two individual loaves of babka or one larger ring-sized. I use a tube pan here; I have this one. (It’s the same one I use for my mom’s apple cake cake, if you’re looking for more uses for it.) Flavor-wise, it hopefully goes without saying that baklava, depending on the place you like yours from and even sometimes the person who makes it, ranges in flavors and nut compositions. If you have a favorite flavor combination (maybe you hate cinnamon in it but love rose water), use it here, tweaking the below to your preferences. Below are mine. I also hope it goes without saying that baklava is a sweet dessert! However, I did my best to keep the sugar in check here and was told by everyone who tasted it not to reduce it further.
If you only have active dry yeast, it works fine here. Use the same amount but replace half the milk with water. Warm the water to 110 to 116 degrees (warm to the touch but not hot), stir the yeast into it and set it aside for 5 to 10 minutes, after which it will be slightly foamy. Then continue with as written. I find that active dry yeast doubles faster so keep an eye on the dough, but your experience may vary. (Instant yeast doesn’t need a warm liquid start and can be mixed into cold ingredients, as written below.)

I lightly toasted my nuts (350 degrees on a large tray, 8 minutes, then cooled) before using them here for best crunch and flavor.

DOUGH
6 tablespoons (85 grams) unsalted butter, melted and cooled
3/4 cup (175 ml) whole or low-fat milk
3 1/2 teaspoons (11 grams) instant yeast
3/4 cup (150 grams) granulated sugar
3 large eggs
1 1/2 teaspoons vanilla extract
4 1/2 cups (585 grams) all-purpose flour
1 teaspoon fine sea salt

FILLING
2/3 cup (135 grams) granulated sugar
1 1/2 teaspoons ground cinnamon
2 cups (about 250 grams or 9 ounces) mixed nuts (I use one cup each of pistachios and walnuts)
Finely grated zest of half a lemon or orange
A few pinches of sea salt
1 teaspoon vanilla extract
1/4 to 1/2 teaspoon rose water or orange flower water (optional, to taste)
1/8 teaspoon ground cloves and/or cardamom (optional)
1/3 cup (75 grams) unsalted butter, melted

HONEY SYRUP
3/4 cup (250 grams) honey, any kind you like
3/4 cup (175 ml) water
Pinch of sea salt

Make the dough: In the bottom of the bowl of a stand mixer, whisk together butter, milk, yeast, sugar, eggs, and vanilla until smooth. Add flour and salt and use dough hook to bring the mixture together and knead on low speed for 5 to 7 minutes. Transfer to a greased bowl, cover tightly with plastic, and set aside for 1 to 2 hours (until about 1 1/2 times the original size; it doesn’t usually fully double for me, and this is fine) in a warm spot or overnight (and up to 2 days) in the fridge. If you’re chilling it in the fridge, you’ll want to take it out about 1 1/2 hours before using it so it has time to warm up again before rolling it out.
Meanwhile, make the fillings: Combine cinnamon and sugar in a small bowl and set aside.

In the bowl of a food processor combine the nuts, salt, vanilla, zest, and any other flavorings you plan to use until finely chopped but not like a powder or meal (think: couscous, or use my photos above as guidance). Set aside.

Prepare pan(s): Coat two 9-by-4-inch loaf pans (although slightly larger or smaller will work here too) or one tube pan with butter or nonstick spray, and line the bottom of each with a rectangle or donut-shaped ring of parchment paper for extra security.

Assemble babka(s): On a large, well-floured counter, roll out dough until it is about 24 inches wide (the side closest to you) and as long in length (away from you) as you can when rolling it thin, likely 12 to 14 inches. Dab last 1/2-inch (the edge furthest away from you) with water. Brush remainder of dough with melted butter. Sprinkle evenly with cinnamon sugar. Set aside 2 tablespoons of ground nuts and sprinkle the remainder over the cinnamon-sugar. Roll the dough up with the filling away from you into a long, tight tube. Seal the end to the roll as best as you can.

Let’s briefly have a side chat about shaping your babka(s): If you’re making two separate loaves, go ahead and cut this tube in two even lengths now. If you’re making a ring-shaped single babka, you can do this with one long twist or in two shorter ones. The former scared me a little so I divided mine in half. If you think you’re up for it, go for a single rope. (If it gets pesky, you can always lop it in half later, before you fit it in.)

I find it much easier to slice this roll neatly in half by transferring it to a large, lightly floured tray (bending it into a U-shape is fine if you’re trying to keep it in a single rope) and freezing it for 10 to 15 minutes, until firmer to the touch.

Shape your babka(s): Trim last 1/2-inch off each end of log. Gently saw the log(s) in half lengthwise (I use a long serrated knife) and lay them next to each other on the counter, cut sides up. Pinch the top ends gently together. Lift one side over the next, forming a twist and trying to keep the cut sides facing up (because they’re pretty). Don’t worry if this step makes a mess, just transfer the twist as best as you can into the prepared pan or pans. (An extra spatula or set of hands can make this lifting easier.) If you find it too pesky to make the single ring with one twisted rope, you can do it in two pieces, as I did, doing your best to tuck and twist the ends around each other.

I know you won’t believe me, but even if it looks like a total mess right now, even if your twists do not fill the pan, the dough will fill in any gaps by the time it is baked and will also look gorgeous once baked and glossy. It’s impossible to make this look ugly; I honestly tried my best and failed.

Let proof again: Cover the pan(s) with plastic wrap and let them rise in a warm place for about 45 minutes.

Heat your oven: To 350°F.

Bake babka(s): Sprinkle babka(s) with reserved nut mixture. Bake for 30 to 40 minutes, or until the tops are a deep golden brown. Baking times will vary due to size and number of twists. There are two ways to check for doneness: 1. The internal temperature will reach 185°F. 2. A skewer inserted into an underbaked babka will feel stretchy/rubbery inside and may come back with damp dough on it. When fully baked, you’ll feel almost no resistance. If you babka needs more time, put it back, 5 minutes at a time then re-test. If it browns too quickly, you can cover it with foil, but I don’t expect this to be necessary here.

While babka(s) are baking, make syrup: Combine honey, water, and a pinch of salt in a small saucepan and bring to a boil. Reduce to a simmer and cook until reduced by 1/3 (can eyeball it). Pour in a spouted bowl, if you have one, or just have a spoon and pastry brush nearby. As soon as the babka(s) leave the oven, pour and brush all the syrup over babka(s) — or leave a 1/4 cup behind for serving. It will seem like too much, but will taste just right — glossy and truly like baklava.

Let cool until lukewarm, then loosen babka(s) from sides of pans with a knife and transfer to a serving plate, patting yourself on the back for putting parchment paper at the bottom of the pan and making this easier. Serve lukewarm or at room temperature.


Store babkas: At room temperature for 3 days, or up to a week in the fridge, and a month or longer, triple-wrapped, in the freezer. I find most babkas not as great on the second and third days, but this recipe was the exception. Day three, currently, might be our favorite so far.

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Peppermint Meringues cookies
submitted by Frannie Machen

2 egg whites

1/8 tsp salt

1/8 tsp cream of tartar

1/2 cup sugar

2 peppermint candy canes crushed

Beat egg whites until foamy. Sprinkle with salt and cream of tartar. Beat until soft peaks. Add sugar until stiff peaks form. Drop by teaspoonfuls on ungreased foil baking sheet. Sprinkle with  candy. Bake at 225 degrees for 1 and 1/2 hours. Turn off heat. Leave cookies in oven with the door ajar for at least 1 hour till cool.

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Petite cherry cheesecake
submitted by Charlotte Machen

2 (8 oz) cream cheese, soften

3/4 cup sugar

2 eggs

1 tablespoon lemon juice

1 tsp vanilla

24 vanilla wafers

2 cans cherry pie filling

Beat cheese, eggs,sugar,lemon juice,vanilla till fluffy. Line mufffin pans with paper cups. Place wafer in bottom of cup. Fill cup 2/3 full of cheese mixture. After baking at 375 for 15 to 20 minutes. Top each one with pie filling.  Chill.

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Mushroom and Parmesan Palmiers
submitted by Cynthia McCollum

YIELD: 48 palmiers

ACTIVE TIME: 45 minutes

TOTAL TIME: 2 1/2 hours

INGREDIENTS

1/4 cup olive oil, plus more for brushing

1 pound cremini mushrooms, trimmed and thinly sliced (5 cups)

3 large shallots, thinly sliced

6 large garlic cloves, chopped

2 bay leaves

1 sprig rosemary

2 sprigs thyme

3 sprigs tarragon

2/3 cup dry white wine

1/4 cup Marsala wine

6 tablespoons unsalted butter

1/2 cup panko (Japanese breadcrumbs) or plain coarse breadcrumbs

1/2 cup grated Parmesan (2 ounces)

2 teaspoons kosher salt

1 1/2 teaspoons freshly ground black pepper

All-purpose flour, for rolling

12 ounces all-butter puff pastry, frozen and thawed

Flaky sea salt, for sprinkling

Special equipment:

Two large rimmed baking sheets; parchment paper

PREPARATION

Heat oil in a large, deep skillet. Add mushrooms, shallots, and garlic and cook over medium-high, stirring frequently, until just beginning to brown, about 15 minutes. Tie bay leaves, rosemary, thyme, and tarragon together in a bundle with kitchen string and add to skillet. Add wine, Marsala, and 1/4 cup plus 2 Tbsp. water and cook, stirring occasionally, until liquid is evaporated, about 30 minutes. Remove herb bundle and stir panko, Parmesan, salt, and pepper into the mushroom mixture. Transfer mixture to a food processor and purée until smooth. Let cool to room temperature.

On a lightly floured surface, roll puff pastry to a 9"x15" rectangle. Place on a parchment-lined rimmed baking sheet and freeze until firm, about 5 minutes. Spread mushroom purée evenly on puff pastry. Starting from one of the long sides, tightly roll pastry until you reach the middle. Repeat on other side. Gently stretch the log to 18" and freeze until firm, about 1 hour.

Preheat oven to 400°F and arrange racks in lower and upper thirds of oven. Line a second rimmed baking sheet with parchment. Cut the log in half crosswise, and cut each segment into 1/4" slices using a large sharp knife. Arrange slices on baking sheets at least 1" apart; brush with oil and sprinkle with flaky salt. Bake, rotating sheets top to bottom and back to front halfway through, until palmiers are golden and crisp, about 30 minutes. Let cool completely on baking sheets.

Do ahead

Pastry logs can be made up to 1 week ahead; store wrapped in plastic in the freezer. Palmiers can be baked up to 1 week ahead; store in an airtight container at room temperature, and re-crisp in a 325°F oven for 8–10 minutes before serving.

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Mexi Corn Dip
submitted by Layla Milligan

 3 cans mexi corn-well drained

 1 lg. bunch green onions tops and bottoms-chopped

 3 cups shredded mild cheddar cheese

 1 tsp ground red pepper (cayenne )

 Miracle whip- enough to make very moist. About 2 cups 

   

 Dump well drained corn into large mixing bowl. Add all ingredients in order given. Mix well. Pour into container with tight fitting lid and refrigerate overnight.Serve on your favorite crackers or dip with chips.

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*WINNER FOR BEST APPETIZER!!!*
Butternut Squash and Ricotta Bruschettas
submitted by Leslie Moore

1 lb butternut squash, peeled and ½-3/4 inch diced

Olive oil

Kosher salt and ground black pepper

1/8t red pepper flakes

2 T unsalted butter

3 C sliced yellow onions (2 onions)

2T apple cider vinegar

2T maple syrup

Loaf of French bread, sliced ½ in thick (or 6 slices rustic country bread)

Garlic clove, halved lenghwise

1-1/2 cups fresh ricotta (recipe follows) or store-bought

Preheat oven to 425

Place squash, 2-1/2T olive oil, 1t salt, 1/2t black pepper and red pepper flakes on a sheet pan, toss and spread out in one layer.  Roast for 25-35 minutes, until very tender and starting to brown on the edges, tossing once with a metal spatula during roasting.  Set aside.

Meanwhile, heat the butter and 2 T olive oil in a medium saute pan.  Add the onions and cook over medium to medium low heat for 12-15 minutes, tossing occasionally. Until golden brown.  Add the vinegar and maple syrup and simmer over medium heat for 4-6 minutes, until the liquid is reduced.

When the squash is tender, add it to the saute pan with the onions and mash it lightly with a dinner fork. If the mixtures is a little dry, add a few tablespoons of apple cider or juice to moisten.  Taste for seasonings and reheat over low heat, if necessary.

To make the garlic toasts—lower oven temp to 400.  Lay the slices of bread in one layer on a sheet pan, brush each with olive oil and sprinkle liberally with salt and pepper.  Bake for 15-20 minutes, until they are browned and crisp.  As soon as they are cool enough to handle. Rub one side of each toast with the cut side of garlic.  Serve at room temperature.

To assemble the bruchettas, spread a thick layer of ricotta on each toast and spoon the squash mixture on top.  Sprinkle with salt and serve warm.

Homemade Ricotta

Makes about 2 cups

4 C  whole milk

2 C heavy cream

1 t kosher salt

3 T good white wine vinegar

Set a fine-mesh sieve over a deep bowl.  Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.  

Pour the milk and cream into a stainless-steel saucepan.  Stir in the salt and bring to a rolling boil over medium heat, stirring occasionally, Turn off the heat and stir in the vinegar. Allow the mixture to stand for one minute until it curdles. It will separate into a thick part (the curds) and a milky part (the whey).

Pour the mixture into the cheesecloth-lined sieve and allow it to drain at room temperature for 20-25 minutes., occasionally discarding the liquid that accumulates in the bowl. The longer you let the mixture drain, the thicker the ricotta will be. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4-5 days.

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Hot Spinach Dip
submitted by Kay Sanders

1 16 oz. pkg.frozen chopped spinach, cooked and drained

1 8 oz. pkg. cream cheese

1 cup mayonnaise

1 cup shredded parmesan cheese

1 4 oz. can mild green chilies, drained

Blend all ingredients well and put in a casserole dish. Heat at 325 or 350 degrees until hot. Serve with crackers and/or chips of your choice.

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Cherry Pie
submitted by Taylor Stephens

Ingredients:

2 (16 ounce) cans pitted tart cherries in water NOT syrup

3/4 cup sugar

1/4 cup plus 1 TB cornstarch

Mounded 1/4 teaspoon ground cinnamon

1/2 cup cinnamon

1 TB butter

1/2 teaspoon almond extract (add an additional 1/8 teaspoon if you really like almond)

Pastry for double crust pie

Steps:

Drain the cherries and reserve 1 cup of the juice. Set the cherries aside.

Combine 3/4 cup sugar, cornstarch, and cinnamon in a medium saucepan. Stir the mixture to remove lumps.

Stir cherry juice into sugar mixture. Cook over medium heat, stirring constantly, until smooth and thickened.

Remove from heat and stir in cherries, 1/2 cup sugar, butter, and almond extract. 

Line a 9-in pie dish with the pastry. Pour cherry mixture into the pastry shell. Cover with top crust. Trim the edges of the pastry; seal and crimp edges. 

Cut slits in the top of the crust for steam to escape. Bake at 425 for 45-55 minutes or until golden brown.

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Buffalo Chicken Dip
submitted by Selena Steward

Makes: 4 cups

Prep Time: 10 min

Cook Time: 20 min

Ingredients

• 2 cups shredded cooked chicken or you can use 2 10oz of chicken breast in a can

• 1 package (8 ounces) cream cheese, softened

• 1/2 cup HEB Flyin' Saucy (mild, medium, or hot- you decide what you can handle)

• 1/2 cup ranch dressing

• 1/2 cup shredded Colby and Monterey jack cheese

• 1/2 cup shredded sharp cheddar cheese

Directions

PREHEAT oven to 350°F. Mix all ingredients in a large bowl until it is smooth. Spoon into shallow 1-quart baking dish. Sprinkle the sharp cheddar on top and place in the oven.

BAKE 20 minutes or until mixture is heated through and cheddar is melted.  Sprinkle with green onions, if desired, and serve with chips, crackers and/or veggies.

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Sopapilla Cheesecake

submitted by Carol Hemingson

1 8 oz. cream cheese, softened

3/4 cup sugar

1 tsp. vanilla

    Mix above ingredients together

1 tsp. cinnamon 

1/3 cup sugar

    Mix together

2 rolls of crescent rolls, refrigerated

1 stick of butter, cut into pats

Spray 9x13 pan with Pam.  Spread 1 roll of crescent

rolls in pan.  Spread cream cheese mixture on top.

Top with other cresent roll.  Sprinkle with cinnamon 

sugar mix, cover with pats of butter.

Bake @ 350 degrees for 35-40 minutes.

Let cool, cut into 1 -2 inch squares.  (freezes well)

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Buttermilk Pecan Pralines

submitted by Joyce Michaels

22-48 Pralines

                

Ingredients:                                                                  

1 t. soda

Pinch of salt

1 c. buttermilk

2 T. corn or maple syrup

3 c. sugar

1 t. vanilla

1 c. butter

1 1/2 Cup pecans

Add soda to buttermilk. Mix sugar, buttermilk mixture, butter, salt & syrup. 

Cook until it forms a rather hard ball (242 degrees F.) when dropped into water. 

Add vanilla & then the pecans, & stir a short time. Cool rapidly.

Spoon pralines onto waxed paper.