Ken Hamm’s Cookbook

  1 c. butter (2 sticks) 3/4 c. brown sugar 3/4 c. sugar 2 eggs 1 tsp. vanilla 2 1/4 cups flour 1 tsp baking soda 1 tsp. salt  1 12 oz. pkg chocolate chips 　 Directions:  Mix butter and sugar together. Add eggs & vanilla, then flour. Do not bake...place in Tupperware in the refrigerator.  　 If you want to bake the cookies, bake for 9-11 minutes at 375 degrees.

  2 cups flour 1/2 t. salt 2/3 cup Crisco 8-10 T. cold water 10-12 apples (1/2 Granny Smith, 1/2 Macintosh) 1 cup sugar 2 t. cinnamon 1/2 t. nutmeg 1 T. flour 1 T. lemon juice Butter Directions Crust:  Mix flour & salt. Cut in Crisco with fork until mixture becomes uniform and granular. Add water, mix until dough forms a ball. Split into two. Roll out on floured board.  Directions Filling:  Peal apples, cut into large slices. Mix sugar, cinnamon, nutmeg, four together. Mix over apples. Add lemon juice and coat the apples. Spray pie pan with PAM. Place apples pie pan and put several slices of butter on top of apples. Place crust on top (with vents). Bake about 70 minutes at 350.  

  A thick, delicious hot chocolate for those cold winter nights.  5 Tbsp   Sugar 2  T bsp Ghirardelli  cocoa powder 2  Tb sp Valrhona  cocoa powder 1   pinch of   salt 1 pinch espresso powder 2 cups   milk 2  cups  heavy whipping cream 2  1/2  oz  dark  chocolate chips/chunks Instructions Add the milk and heavy cream. Stir to combine then let heat until steaming.  Add the chocolate chips and stir constantly until melted and everything is combined.  Then add sugar, cocoa powder, salt, and espresso powder. Pour into 2, 8 oz glasses. Top with whipped cream and any other toppings you desire.  Contributed by Ken Hamm

  3 1/2 c. Flour  2 t. Soda  1 1/2 t. Salt  1 t. Nutmeg  1 t. Cinnamon  1 t. All Spice  1 c. Oil  4 eggs  2/3 c. Water  3 c. Sugar  2 c. Pumpkin (no. 2 can)  Directions:  Sift all dry ingredients together. Mix in all remaining ingredients until smooth.  Bake in three loaf pans (spray pans with Pam) for 45 to 50 minutes.  This is a moist bread and keeps very well in the refrigerator or freezer if desired.  It may also be iced and used as a cake.  Bake at 350 degrees.  If making muffins, bake for 18 minutes. Contributor:  Ken Hamm

Filling 1 pound (4 cups) fresh or frozen cranberries 1 1⁄4 cups (83⁄4 ounces) plus 1 tablespoon sugar, divided 1⁄2 cup water Pinch table salt 3 large egg yolks 2 teaspoons cornstarch 4 tablespoons unsalted butter cut into 4 pieces and softened Crust 1 cup (4 ounces) almond flour 1⁄2 cup (2 ounces) cornstarch 1⁄3 cup (21⁄3 ounces) sugar 1⁄2 teaspoon table salt 6 tablespoons unsalted butter melted and cooled 3⁄4 teaspoon almond extract 1 cup heavy cream BEFORE YOU BEGIN You'll need a 9-inch tart pan with a removable bottom for this recipe. We strongly recommend weighing the almond flour and cornstarch for the crust. If preferred, you can use a stand mixer or handheld mixer to whip the cream in step 4. The tart crust will be firm if you serve the tart on the day that it's made; if you prefer a more tender crust, make the tart through step 3 up to two days ahead. FOR THE FILLING: Bring cranberries, 11⁄4 cups sugar, water, and salt to boil in medium saucepan over medium-high heat, s...