PlaneLocket's Cookbook

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.

• Mix paprika, cayenne, onion powder, salt, white pepper, black pepper, thyme, basil and oregano in a small bowl.
• Brush salmon fillets on both sides with 1/4 cup melted butter and sprinkle evenly with the spice mixture. Drizzle one side of each fillet with half of the remaining butter.
• Heat a large heavy skillet over high heat. Cook salmon butter-side down until blackened, 2-5 minutes. Turn, drizzle with remaining butter, and continue cooking until blackened and the fish flakes easily with a fork.