Amy's Recipes

160g King Arthur Unbleached All-Purpose Flour
112g old-fashioned rolled oats
1/2 teaspoon baking soda
1/2 teaspoon table salt
100g oil
120-140g brown sugar, packed
1/2 teaspoon vanilla
1 large egg
1 cup misc. mix-ins

1. In a medium bowl, whisk together the flour, oats, baking powder, baking soda, and salt.
2. In a large bowl, whisk the melted butter, sugar, and vanilla until smooth and homogeneous. Add the egg and whisk until fully combined and creamy. Add the dry ingredients and use a flexible spatula to stir until almost no flour is visible. Add the dates and stir until completely combined.
3. Line a baking sheet with parchment. Scoop the dough into eight 2″ balls and place on the prepared baking sheet. Cover and refrigerate for at least 1 hour and up to 2 days.
4. Preheat the oven to 370°F with a rack in the upper third. Shape the dough mounds into neater balls by rolling between the palms of your hands. Return to the baking sheet, spacing them evenly.
5. Bake the cookies for 8 minutes, until puffed, with golden-brown exteriors. Remove the baking sheet from the oven and immediately use a flat spatula to press each cookie flat, eliminating any puffing.
6. Return the cookies to the oven, turn the oven off, and leave inside for 4 to 5 minutes, until the cookies are slightly darker and have puffed back up.
7. Remove the baking sheet from the oven, press the cookies flat again, then sprinkle with flaky salt. Let the cookies cool completely on the baking sheet before serving.
8. Store oatmeal-date cookies airtight at room temperature for up to 5 days; freeze for longer storage.

Grits:

2 cups water
1 T butter
½ cup grits

Bring to a simmer, turn down heat and cook until creamy, add:
¾ grated cheddar cheese

Shrimp:

Mix and set aside:
juice of one large or two small lemons
1 t Worcestershire sauce
¼ cup cream

Dice and put in bowls together:
1 jalapeno and 3-4 cloves of garlic, crushed
1 bell pepper (yellow or orange is prettiest) and ½ cup green and greenish-white parts of green onions

Put a tablespoon of butter or oil in a cast iron pan and heat until sizzling. Add the jalapeno and garlic and cook for a minute. Add the bell pepper and onion and cook for one more minute.

Add:
1½ pounds peeled, with tails removed shrimp
1 can petite diced tomatoes

Cook for about two minutes, then turn the heat down, add the cream mixture and simmer until the shrimp is cooked through. Taste and add salt if needed. Serve the shrimp over the grits.

2 cups bread flour
½ T yeast
½ cup warm water
2 T sugar or honey
2 T melted butter, cooled to about room temp
1 egg (divided)
½ t salt
sesame or poppy seeds (optional)

Mix water, sugar and yeast in a bowl.

Whisk egg in a soup or cereal bowl. Add ⅔ of the egg and the melted butter to the yeast mixture, then the flour and last, the salt.

Mix until it pulls away from the sides and forms a ball. Knead until smooth. Put in an oiled and covered bowl to rise until doubled.

Punch the dough down and divide into 6-8 even balls. Roll into round balls for burger buns or logs for hot dog buns. Place on a greased cookie sheet 3 inches apart and cover for a second rise.

Add about a tablespoon of water to the remaining egg and lightly brush egg wash on top of each bun. Garnish with sesame or poppy seeds if desired.

Bake at 375 degrees for 13-15 minutes until golden brown.

Adapted from https://simpleisgourmet.com/quick-homemade-hot-dog-and-hamburger-buns