Miss Kay's Duck Commander Kitchen by Kay Robertson, Chrys Howard
Authors: Kay Robertson, Chrys Howard
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to 17 minutes, until golden brown.
A Note from Miss Kay
I know I have three biscuit recipes in this book, but they’re all delicious! And I love biscuits! This one came from my niece-in-law, Jil Dasher. They will literally melt in your mouth. Jil is a busy homeschooling mom of four, the daughter-in-law of Phil’s sister Jan. She’s also a great cook. I love that I am still learning from young cooks. I’ve discovered that there’s always something to learn in the kitchen. That’s what makes cooking so interesting.
Super Simple Sugar Cookies
Makes about 5 dozen cookies • Electric mixer • Cookie sheets • Wire cooling racks
4 cups all-purpose flour
1 teaspoon cream of tartar
1 / 2 teaspoon baking soda
1 / 4 teaspoon salt
2 sticks ( 1 / 2 pound) butter, softened
1 cup vegetable oil
1 cup granulated sugar, plus more for dipping
1 cup powdered sugar
2 large eggs
1 teaspoon vanilla extract
----
1. In a medium bowl, stir together the flour, cream of tartar, baking soda, and salt. In a large bowl, with the electric mixer, beat the butter, oil, and both sugars until creamy. Add the eggs and vanilla, beating until well blended.
2. Gradually add the flour to the butter mixture, beating until well combined. The dough will be light and fluffy.
3. Drop by large spoonfuls onto cookie sheets, spacing the cookies about 2 inches apart.
4. Dip the bottom of a drinking glass in granulated sugar and press the cookies to 1 / 4 inch thick.
5. Bake until the edges are golden brown, 8 to 10 minutes. Let cool on the sheets for a few minutes, then transfer to wire racks to cool completely.
A Note from Miss Kay
Slice-and-bake cookies have done away with the need for homemade cookie recipes, but I am still convinced these are way better. Plus, it’s a great way for moms and children to connect. If you haven’t done it in a while, spend some quality time cooking with your kiddos.
Phil’s Famous Hot Cocoa
Makes 4 servings • Medium saucepan
1 / 3 cup unsweetened cocoa powder
1 / 2 cup sugar
Pinch of salt
1 / 3 cup hot water
1 quart milk
3 / 4 teaspoon vanilla extract
----
1. In a medium saucepan, stir together the cocoa powder, sugar, and salt. Add the water, stirring to moisten the cocoa. Bring to a boil over medium heat. Boil, stirring constantly, for 2 minutes.
2. Add the milk, stir, and heat until just steaming (do not boil after adding the milk). Stir in the vanilla and serve.
A Note from Miss Kay
I know making homemade hot cocoa isn’t necessary anymore with all the powdered mixes available, but it sure is good. If you’re looking for a way to treat your friends, this will do the trick.
Creamy Green Grape Salad
Makes 6 to 8 servings • Large salad bowl
1 package (8 ounces) package cream cheese, softened
1 container (8 ounces) sour cream
1 / 2 cup granulated sugar
2 tablespoons brown sugar (either light or dark is okay)
1 teaspoon vanilla extract
1 large bunch (about 1 1 / 2 pounds) seedless green grapes, washed, dried, and cut in half lengthwise
1 cup coarsely chopped pecans or walnuts
----
In the bowl, beat the cream cheese, sour cream, both sugars, and the vanilla until light and creamy. Add the grapes and stir until they are covered with the mixture. Sprinkle the pecans over the top, mix again, and refrigerate.
A Note from Miss Kay
This is such a simple dish, but it’s a fun way to dress up grapes. Be sure to buy grapes that are firm to the touch and, when you shake them, are attached tightly to their stems.
Colorful Fruit Salad
Makes 12 servings • Large salad bowl
2 cans (20 ounces each) pineapple chunks, drained, half the juice saved
2 cans (11 ounces each) mandarin orange slices, drained
1 large bunch seedless green grapes, washed and dried
1 large bunch seedless red grapes, washed and dried
2 apples, cored and cut into small chunks
1 pint strawberries, washed, dried, hulled, and thickly sliced
1 can (21 ounces) peach pie filling
2 bananas
----
1. In a large salad bowl, stir together the
A Note from Miss Kay
I know I have three biscuit recipes in this book, but they’re all delicious! And I love biscuits! This one came from my niece-in-law, Jil Dasher. They will literally melt in your mouth. Jil is a busy homeschooling mom of four, the daughter-in-law of Phil’s sister Jan. She’s also a great cook. I love that I am still learning from young cooks. I’ve discovered that there’s always something to learn in the kitchen. That’s what makes cooking so interesting.
Super Simple Sugar Cookies
Makes about 5 dozen cookies • Electric mixer • Cookie sheets • Wire cooling racks
4 cups all-purpose flour
1 teaspoon cream of tartar
1 / 2 teaspoon baking soda
1 / 4 teaspoon salt
2 sticks ( 1 / 2 pound) butter, softened
1 cup vegetable oil
1 cup granulated sugar, plus more for dipping
1 cup powdered sugar
2 large eggs
1 teaspoon vanilla extract
----
1. In a medium bowl, stir together the flour, cream of tartar, baking soda, and salt. In a large bowl, with the electric mixer, beat the butter, oil, and both sugars until creamy. Add the eggs and vanilla, beating until well blended.
2. Gradually add the flour to the butter mixture, beating until well combined. The dough will be light and fluffy.
3. Drop by large spoonfuls onto cookie sheets, spacing the cookies about 2 inches apart.
4. Dip the bottom of a drinking glass in granulated sugar and press the cookies to 1 / 4 inch thick.
5. Bake until the edges are golden brown, 8 to 10 minutes. Let cool on the sheets for a few minutes, then transfer to wire racks to cool completely.
A Note from Miss Kay
Slice-and-bake cookies have done away with the need for homemade cookie recipes, but I am still convinced these are way better. Plus, it’s a great way for moms and children to connect. If you haven’t done it in a while, spend some quality time cooking with your kiddos.
Phil’s Famous Hot Cocoa
Makes 4 servings • Medium saucepan
1 / 3 cup unsweetened cocoa powder
1 / 2 cup sugar
Pinch of salt
1 / 3 cup hot water
1 quart milk
3 / 4 teaspoon vanilla extract
----
1. In a medium saucepan, stir together the cocoa powder, sugar, and salt. Add the water, stirring to moisten the cocoa. Bring to a boil over medium heat. Boil, stirring constantly, for 2 minutes.
2. Add the milk, stir, and heat until just steaming (do not boil after adding the milk). Stir in the vanilla and serve.
A Note from Miss Kay
I know making homemade hot cocoa isn’t necessary anymore with all the powdered mixes available, but it sure is good. If you’re looking for a way to treat your friends, this will do the trick.
Creamy Green Grape Salad
Makes 6 to 8 servings • Large salad bowl
1 package (8 ounces) package cream cheese, softened
1 container (8 ounces) sour cream
1 / 2 cup granulated sugar
2 tablespoons brown sugar (either light or dark is okay)
1 teaspoon vanilla extract
1 large bunch (about 1 1 / 2 pounds) seedless green grapes, washed, dried, and cut in half lengthwise
1 cup coarsely chopped pecans or walnuts
----
In the bowl, beat the cream cheese, sour cream, both sugars, and the vanilla until light and creamy. Add the grapes and stir until they are covered with the mixture. Sprinkle the pecans over the top, mix again, and refrigerate.
A Note from Miss Kay
This is such a simple dish, but it’s a fun way to dress up grapes. Be sure to buy grapes that are firm to the touch and, when you shake them, are attached tightly to their stems.
Colorful Fruit Salad
Makes 12 servings • Large salad bowl
2 cans (20 ounces each) pineapple chunks, drained, half the juice saved
2 cans (11 ounces each) mandarin orange slices, drained
1 large bunch seedless green grapes, washed and dried
1 large bunch seedless red grapes, washed and dried
2 apples, cored and cut into small chunks
1 pint strawberries, washed, dried, hulled, and thickly sliced
1 can (21 ounces) peach pie filling
2 bananas
----
1. In a large salad bowl, stir together the
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