PlaneLocket's Cookbook

Plump the Raisins

• Put the raisins in a bowl and cover with very hot water. Add 1 teaspoon vanilla and let sit for 10–15 minutes.
• Drain extremely well, then spread the raisins onto paper towels and blot dry.

Brown the Butter

• Put the butter in a light-colored saucepan over medium heat. Cook, stirring and swirling regularly, until it foams, the milk solids become deep golden brown, and it smells distinctly nutty.
• Remove from the heat and immediately stir in ¼ teaspoon cinnamon to bloom the spice in the hot butter.
• Transfer to a mixing bowl and cool for about 15 minutes. The butter should still be warm and liquid, but not hot.

Make the Dough

• Whisk the dark brown sugar and granulated sugar into the brown butter.
• Whisk in the egg, egg yolk, 2 teaspoons vanilla, and molasses.
• Whisk vigorously for about 30 seconds, rest 30 seconds, then whisk again. Repeat once more, until smooth and glossy.
• In another bowl, combine the flour, baking soda, kosher salt, 1 teaspoon cinnamon, and nutmeg.
• Fold the dry ingredients into the butter mixture with a spatula until almost incorporated.
• Add the oats, drained raisins, and optional toasted nuts. Fold just until everything comes together. Do not use a mixer.

Chill and Bake

• Cover and refrigerate the dough for 45–60 minutes.
• Heat the oven to 350°F / 175°C and line baking sheets with parchment.
• Portion the dough into approximately 55 g balls, roughly a generous 3 tablespoons each. Roll loosely rather than compacting tightly, place about 3 inches apart, and press each slightly into a puck.
• If desired, top each cookie with 3–4 flakes of finishing salt.
• Bake one sheet at a time for 11–14 minutes, until the edges are genuinely golden brown and set but the centers remain puffed, soft, and slightly underdone-looking.
• Leave the cookies on the baking sheet for 10 minutes before moving to a cooling rack.
• For evaluation, let at least one cookie cool for an hour before judging final edge texture, center chew, sweetness, spice, and raisin level.

Dog Treats

• Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
• In a large bowl, combine flour and the egg. Add the peanut butter, water, and honey, and stir until you have a stiff dough. The dough becomes very firm and sticky. You may need to use your hands, or the paddle attachment on your mixer.
• On a lightly floured surface, roll out the dough about ½-inch thick and use a cookie cutter to make fun shapes. The treats barely spread and rise, so get creative with your shapes.
• Bake for 18-20 minutes, until golden. Once done, set aside to cool. If you have smaller cookies, use less time, otherwise the bottom might burn.

Frosting

• To make the frosting, combine the peanut butter and honey in a microwavable bowl, and heat in the microwave in 15 second increments, stirring in between, until melted.
• Add the melted peanut butter mixture to the cornstarch and stir until just combined.
• Slowly add in the water 1 tablespoon at a time until you have reached the consistency that you would like. For a thinner frosting, add more water.
• Add the frosting to a piping bag and pipe designs on top of each dog treat.
• Frost the treats with the peanut butter/honey mixture for an even more tempting cookie.

• Add the hibiscus, calendula, rose, mint, and orange slices to a large glass jar. Cover with cold filtered water.
• Place the jar in a sunny spot and allow it to infuse for 2–4 hours, or until the tea reaches a rich ruby-red color.
• Strain promptly once the desired strength is reached and refrigerate. Hibiscus becomes increasingly tart as it steeps, so there is little benefit to leaving the tea out all day.
• Serve chilled over ice. Enjoy unsweetened or add honey or your preferred sweetener to taste.

• Heat a splash of olive oil in a large pan over medium-high heat. Add the barley and toast for 2–3 minutes until fragrant.
• Add the onion, mushrooms, garlic, and a pinch of salt. Sauté until the vegetables soften.
• Stir in the white beans, stock, nutritional yeast, and fresh thyme sprigs. Cover, reduce to medium heat, and simmer for 10 minutes, stirring occasionally.
• Once the liquid is absorbed, remove the thyme sprigs, season with additional salt if needed, and top with fresh thyme leaves.

• Use grape must, preferably from grapes picked on a dry day, as described in the historical source.
• Mix 10 pounds of honey thoroughly into one urna of must. The source interprets one urna as about 13 liters (nearly 3 imperial gallons) and notes that the recipe may be reduced proportionally.
• Transfer the must-and-honey mixture to a fermentation vessel. Columella describes sealing the vessel with plaster; the source suggests using a reliable modern fermentation closure that permits fermentation gases to escape.
• Keep the vessel in a cool, dry loft for 31 days.
• After 31 days, open the vessel and strain the mead.
• Transfer the strained mead to another vessel. Columella again describes sealing it with plaster and placing it where smoke will reach it. The source notes that the purpose may have been to impart flavor and that the mead could be drunk after this stage.

• Cook the rhubarb in the water until tender, then drain.
• Add the sugar, frozen limeade, frozen lemonade, cherry or strawberry gelatin, lemon-lime soda, and optional vodka.
• Freeze in an ice cream pail.

• Place all ingredients except the wine in a large saucepan and bring to a boil.
• Simmer the mixture until it becomes a thick syrup.
• Add the wine and heat to just below boiling.
• Pour into individual glasses and serve.

• Beat cream cheese and 1/2 cup peanut butter until blended. Add milk and dry pudding mix; beat 2 minutes.
• Whisk in 1 cup Cool Whip and spoon into crust. Refrigerate until ready to use.
• Microwave remaining Cool Whip and chocolate on high for 1 1/2–2 minutes, or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.
• Spread chocolate mixture over filling. Microwave remaining 1 tablespoon peanut butter for 30 seconds, stir, and drizzle over pie.
• Refrigerate 4 hours.

• Rinse liver, place in a bowl and cover with milk. Soak 1-2 hours to reduce bitterness.
• Cut onion into rings. Melt butter in a large skillet, stir in sugar, and sauté onion rings until soft. Remove onions.
• Mix flour with garlic powder, salt and pepper on a plate.
• Drain liver and cut into slices about 1/4 inch thick. Coat slices with the flour mixture.
• Cook coated liver in the buttered skillet over medium-high heat until nicely browned, about 2 minutes per side.
• Return onions to the skillet and cook a little longer to taste.

• Preheat oven to 350°F.
• Mix the seasonings together and rub over the chicken, including inside the cavity.
• Stand the chicken in the Bundt pan with the center cone inside the cavity; tuck back the wings.
• Arrange vegetables around the chicken and season with salt and pepper. Pour melted margarine over chicken and vegetables.
• Place the Bundt pan on a baking sheet to catch drippings. Bake 60-80 minutes, depending on chicken size, until the chicken is safely cooked and the vegetables are tender.