​Pecan Shortbread Cookies
Makes: 2 dozen cookies (2 oz)
 
3 cups butter
2 cups sugar
2 tsp vanilla extract
2 tsp almond extract
½ tsp salt
6 cups flour
2 cups pecans, chopped
 
Cream together butter, sugar & wet ingredients. Add dry ingredients & mix thoroughly.  Roll into 2” round log.  Chill in refrigerator.  Slice into ½” or 2 oz cookies.  Bake at 325 degrees for 15 minutes or until light brown.  

Delicious Addition to Salads & Sandwiches Makes: 1 Pound of Almonds
Spread 1 lb of raw sliced or slivered almonds onto a baking sheet
Mix together:
1 stick salted butter melted 1 tbsp granulated garlic 1 tbsp dill weed
1 tsp onion salt
1 tsp black pepper
1⁄4 tsp salt
Pour mixture over raw almonds. Coat them evenly and bake at 350 degrees for 20 minutes or until light-medium toasted.
BAKING TIP:​ This recipe makes wonderful croutons. ​Instead of using Almonds​, substitute your favorite bread- 1” cubed (preferably dried before baking, but not necessary). Cover bread cubes with seasoned butter mixture & bake on 350 for 30 minutes or until golden brown. 

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HOMEMADE CHICKEN STOCK
Makes 3 gallons
 
3 (5 or 6 pound) roasting chickens (raw)
5 large yellow or white onions, unpeeled cut in quarters
8-10 large carrots, unpeeled & halved lengthwise
8-10 celery stalks with leaves, cut in half
6-8 parsnips unpeeled & halved
15 sprigs fresh thyme (or 1 Tbsp ground Thyme)
20 sprigs parsley flat-leaf
20 sprigs fresh dill
2 heads garlic, unpeeled and cut in half across the middle
2 heaping tablespoons coarse salt
1 tablespoon whole black peppercorns (not ground)
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Using a 16-20 quart stockpot; place raw chickens, onions, carrots, celery, parsnips, thyme, parsley, dill, garlic, and peppercorns into stockpot.  Fill 2 inches from the top with water and bring to a boil. Lower temperature to a simmer and cook uncovered for 6 hours.  As water evaporates, skim off foam and occasionally add water in order to keep stock pot full.  Pour the contents of the pot into a large strainer, colander or slotted pan.  Recover any usable solids to be used in other dishes and discard remaining unusable solids.  Pour strained chicken stock into freezer safe storage containers or zip freezer bags. One quart size & half gallon zip bags are best. 

Buttermilk Biscuits
Makes: 12 large biscuits

Preheat oven to 450 degrees
6 ¾ cups all purpose flour
4 ½ teaspoons baking powder
2 tsp salt
2 tsp baking soda
8 oz butter stick cut into small cubes
2 oz lard stick cut into small cubes

Mix dry ingredients in a large bowl.  Add butter and lard with the flour mixture into a food processor and process until the butter and lard is the size of peas (you will need to split this into 3rds to accommodate the size of your food processor).

Pour the processed mixture into a large mixing bowl.  Cut 2 ½ cups of buttermilk into the dry into the dry ingredients.

Fold the dough 4 times (layering it).  Cut into 12 even square biscuits. Brush with egg- wash.  Keep cold until ready to bake.

*It is very important not to add extra flour

Put into preheated 450 degree oven then turn down to 350 degrees right away for 20-25 minutes.  Bake until golden brown and the center is no longer raw.

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