FOODIES IN ABA

In this new entry to The FOCUS, we sought out some of the most skilled cooks and bakers to share their most desired dishes. Below you will find multiple recipes destined to satisfy anyone. To keep with the theme of food, read Vice President Mike Lee's latest Special Message from the VP, where he shares his own culinary expertise.

Kendal-Chaney Buttleman - Lemon Cream Cheese Cookies

Lemon Cream Cheese Cookies
Adapted slightly from Merrill Stubbs, Food52.com   
• ½ cup (1 stick) unsalted butter, at room temperature
• 3 ounces plain cream cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla
• zest from 1 lemon
• 1 cup all-purpose flour
• ½ teaspoon salt

Preheat the oven to 350 degrees F. In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter, cream cheese and sugar until the mixture is light and fluffy, about 3 to 5 minutes. Add the lemon zest and vanilla, and mix to combine. Slowly add the flour and salt until just incorporated, then give the bowl a good scrape and the mixture a quick stir to make sure everything is mixed in.

Drop the dough into rounded tablespoons (I used a 1-inch cookie scoop) about 1 ½ inches apart on parchment-lined baking sheets. Bake for 12-14 minutes, until the edges turn a nice golden brown (Be careful not to over-bake!). Cool the cookies for a minute or so on the cookie sheet, then transfer them to a wire rack to cool completely.

Jessica Bush- Easy Blackberry Cobbler

Easy Blackberry Cobbler
4 cups fresh or frozen blackberries (thaw frozen berries)
1 tbsp. lemon juice
1 egg
3/4 cup sugar (or 1/2 cup if desired)
1 cup flour
6 tbsp. melted butter

Optional:
Whipped cream
Vanilla ice cream

Preheat oven to 375. Place blackberries in lightly greased 8-inch square pan, drizzle with lemon juice.

Stir together egg, sugar, and flour until it resembles a course meal; sprinkle over fruit. Drizzle melted butter over the flour/sugar topping.

Bake at 375 for 35 minutes or until lightly browned and bubbly. Let sit for 10 minutes before serving. Can be served warm or cold, with whipped topping or ice cream.

Jessica Bush - Key Lime Pie

Ley Lime Pie
14 oz. can sweetened condensed milk
3 egg yolks
2 tsp. key lime zest (regular lime zest works)
1/2 cup key lime juice (regular lime juice works)
9 inch graham cracker piecrust

Whipped Topping
1 cup whipping cream
3 tbsp. powdered sugar

Preheat oven to 350. Whisk together condensed milk and next 3 ingredients until well blended. Pour mixture into piecrust. Bake at 350 for 15 minutes or until pie is set. Cool completely on a wire rack (about 1 hour). 

Beat whipping cream at high speed with an electric mixer 2-3 minutes or until soft peaks form, gradually adding powdered sugar. Top pie with whipped cream. Chill 1 hour before serving.

Karen Saeteurn - General Tso’s Chicken Wings

For the chicken wings

• 14 single chicken wings
• ¼ tsp black pepper
• 1 Tbsp Shaoxing wine (Chinese cooking wine)
• ⅔ cup cornstarch

For the sauce

• 2 Tbsp sugar
• 1 Tbsp sambal
• 1 Tbsp soy sauce
• 3 Tbsp white vinegar
• 2 Tbsp Shaoxing wine (Chinese cooking wine)
• ¼ cup chicken stock
• 1 tsp cornstarch

For frying & stir-fry

• Frying oil
• 2 tsp chili oil with chili flakes (Lao gan ma)
• 5 to 6 dried whole Thai chilies
• 4 cloves garlic, roughly chopped