Pie crust

For 2 crusts (cut in half for 1)

2 1/4 cups all purpose flour
2 1/4 t kosher salt
1/2 T sugar
14 T unsalted butter, cut into 1/2 in cubes (9 T in refrigerator; 5 T in freezer)
1/2 cup ice cold water mixed with 1 T apple cider or red wine vinegar 

Combine flour, salt, and sugar in food processor. Add 9 T of butter and pulse until mixture resembles course meal. Add the 5 T of butter from the freezer and pulse again until pieces of butter are the size of peas or smaller. Add cold water, starting with 5 T, and pulse until dough starts to look crumbly. Stop when the dough holds together when you squeeze a small bit together. Dump onto a floured surface. Push mixture together and knead the dough until it sticks together and is smooth. Divide the dough. Form a flattened ball, wrap in plastic, and put it in the refrigerator for at least 1/2 hr. 

From Hooiser Mama: https://www.youtube.com/watch?v=jSasPLy5oe8

Pumpkin Pie

 Filling:

2 cups pureed winter squash, drained
2 eggs
3/4 c packed brown sugar
1 t ground cinnamon
1/2 t salt
1/2 t ground ginger
1/4 t ground cloves
1/2 cup whole milk
1/2 cup heavy cream

Beat squash with sugar and spices. Gradually beat in milk and cream. Pour into crust.

Bake at 425 for 15 minutes. Reduce heat to 350; bake 40-50 minutes longer, until set. Cover edges of crust with foil to prevent over-browning during the last 30 minutes if needed. Cool on a wire rack. Serve at room temperature or cold.

Stuffing

 4-5 cups cubed bread (dried out)
1/2 c butter
2 cups diced onion
1.5 cups diced celery
3 cloves garlic, minced
Salt and pepper
1.5 T each chopped fresh herbs- parsley, sage, rosemary, thyme
1-2 cups chicken stock

Preheat oven to 350. Butter a square or round baking dish. Place bread in a large mixing bowl. Saute onion, celery, and garlic with salt and pepper to taste in butter until soft, about 10 minutes. Stir in herbs. Cook for another minute. Stir in 1/2 c stock. Pour mixture over the bread cubes and fold in thoroughly. Add more stock until bread holds together in a ball when gently squeezed. Bake for 20-30 minutes.

Mom's recipe

2-3 loaves bread, cubed
4 cups celery, diced finely
1 cup onion, diced finely
1 cup butter
salt and pepper
2 t sage
1 t poultry seasoning

Saute celery and onion in 1 cup butter until tender crisp and mostly transparent. Sprinkle 1 T salt over bread crumbs and toss thoroughly. Sprinkle 1 t pepper, 2 t sage, 1 t poultry seasoning over bread and mix thoroughly (start with half the spice and add to taste). Pour veggies over bread, taste and add more spice if needed. Add chicken stock until bread holds together in a ball when gently squeezed. Bake at 350 for 20-30 minutes.

Swedish Cinnamon Buns

 https://www.gimmesomeoven.com/swedish-cinnamon-buns-kanelbullar/#tasty-recipes-72361

Cookie Ramekins

 

INGREDIENTS

• 6 tablespoon butter, melted
• 2/3 cup brown sugar
• 2 egg yolk
• 1 teaspoon vanilla
• 1/2 cup + 4 tablespoon flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup chocolate chips

1. Preheat oven to 325 degrees. Mix butter and brown sugar. Whisk in egg yolk and vanilla. 
   
2. Stir in flour, salt, and baking soda. Stir in chocolate chips. Divide between two 8-ounce ramekins and press gently to fill the bottom of each (see notes if you don’t have a ramekin).
   
3. Bake for 18-22 minutes (18 for underbaked, 20 for semi-baked, 22 for almost fully baked). Allow to cool for a few minutes so they firm up a bit.

https://pinchofyum.com/deep-dish-cookie-bowls#tasty-recipes-59254

Coffee in the French Press

 Hot: 

27 grams coarsely ground

1 1/2 cups water

Brew for 4 minutes

Cold press:

2/3 cups whole beans

3 cups water

Brew overnight in fridge

Energy Bites

INGREDIENTS
1 cup old-fashioned oats
1/2 cup ground oats
2/3 cup unsweetened shredded coconut
1/2 cup creamy peanut butter
1/2 cup semisweet or dark chocolate chips
1/3 cup honey or maple syrup
1 teaspoon vanilla extract (optional)

INSTRUCTIONS
Stir all ingredients together in a large mixing bowl until thoroughly combined. Cover the mixing bowl and chill in the refrigerator for 1-2 hours, or until the mixture is chilled. (This will help the mixture stick together more easily.) Roll into mixture into 1-inch balls. Refrigerate in a sealed container for up to 1 week, or freeze for up to 3 months.

https://www.gimmesomeoven.com/no-bake-energy-bites/