KYLE'S WORLD
Recipe Book
Table of Contents
Baking:
Meals:

* - personal favorite

(more coming soon)
Coconut Cream Pie
Ingredients:
  • 1 & 1/2 cups heavy whipping cream
    • You can sub out any amount of heavy cream with half-and-half, but it will take longer to thicken up
  • 1 & 1/2 cups coconut milk
  • 3/4 cup white sugar
  • 1/4 tsp salt
  • 1/3 cup corn starch
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup sweetened coconut flakes
  • 1/4 cup toasted coconut flakes
  • 1 (9 inch) pie shell
  • 2 cups whipped cream
    • PLEASE use homemade whipped cream, it is VERY easy and tastes soooo much better than store-bought, see my recipe here
Instructions:
  1. Bake the pie crust according to it's instrutions and let it cool to room temp
    • I use premade Pillsbury pie crust
    • If toasting coconut flakes, do that now - spread coconut onto baking sheet and bake 2-3 mins, watching constantly
  2. Combine 1 & 1/2 cups heavy whipping cream, 1 & 1/2 cups coconut milk, 3/4 cup sugar, and 1/4 tsp salt in a medium pot, whisk until combined
  3. Sift in 1/3 cup corn starch to the pot, whisk until combined
  4. Beat the 2 eggs and then add them into the pot, whisk until combined
  5. While whisking constantly, bring the mixture to a boil over medium-low heat until the mixture thickens (20-30 minutes)
    • Should be rather thick, enough that a clump of it will stay within the whisk when you pick it up
  6. Remove pan from the heat and stir in the 1 tsp vanilla extract and (1) cups of non-toasted coconut flakes
  7. Pour custard into the pie shell, then put in fridge to chill until firm (about 4 hrs)
  8. Top with whipped cream, and add desired toppings (non-toasted coconut flakes, toasted coconut flakes, walnuts, etc.)
Whipped Cream
Ingredients:
  • 1 cup heavy whipping cream
  • 2 tbsp confectioners sugar
  • 1 tsp vanilla extract
Instructions:
  1. Put everything in a medium bowl and mix with an electric mixer on medium-high speed until stiff peaks form (basically until it is whipped cream consistency)
    • If you overmix it, just add a bit more heavy cream and fold it in with a spatula
Sugar Cookies
Ingredients:
  • 1 cup butter (room temp)
  • 1 cup white sugar
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 medium egg
  • 2 tsp baking powder
  • 3 cups flour
Instructions:
  1. Prehead the oven to 350F
  2. Add 1 cup butter and 1 cup white sugar to a large bowl and beat on medium until combined and creamy (around 3 minutes)
  3. Add in 1 tsp vanilla extract, 1/2 tsp almond extract, and 1 egg, continue beating until combined
  4. Add in 2 tsp baking powder, and add the flour 1 cup at a time, beating on high in-between each cup to incorperate it (for a total of 3 cups)
  5. Cut out a section of parchment paper to line the counter, and divide the dough into batches that will fit onto the paper
  6. Roll the dough out to your desired thickness (around 1/4in), cut using a cookie cutter, and transfer to a baking tray lined with parchment paper
  7. Bake for 8-9 minutes, or until just golden on the edges
  8. Remove and let cool to room temperature before adding icing (see my royal icing recipe here)
Notes:
  • This will make around 2 dozen cookies, but that heavily depends on your cookie cutter shape
Royal Icing
Ingredients:
  • 2.5 cups confectioners sugar
  • 1 tbsp meringue powder
  • 5-6 tbsp room temp water
  • 1/2 tbsp almond or vanilla extract
    • Use whichever you want, I typically use vanilla
Instructions:
  1. Add all ingredients to a medium bowl, and beat on medium for around 5 minutes
  2. When lifting the whisk, the icing should drizzle down and the surface in the bowl should smooth out within 5-10 seconds. If it does not, add more water if it's too thick, or add more confectioners sugar if it's too thin
  3. You can top the cookies with the icing as-is, or split into small bowls, add food coloring, mix, and then add to a piping bag to decorate
    • If you don't have piping bags, a ziplock bag with a small cut made at the corner will also work
Notes:
  • The amounts here match my sugar cookie recipe, so this will make enough icing for around 2 dozen
Carrot Cake
Ingredients:
  • 1 cup white sugar
  • 1 cup brown sugar
  • 3/4 cup vegetable oil
  • 1/2 cup applesauce
  • 4 large eggs
  • 3 tsp vanilla extract
  • 2 cups flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1/2 tsp salt
  • 4-5 cups grated carrots using the large side of a grater
  • 1/2 cup chopped peacans
  • Cream cheese frosting
Instructions:
  1. Preheat oven to 350F, grease two 9-inch circular pans
    • Can optionally use a 9x13 rectangular pan, but will need need to increase oven temp to 400F
  2. In a large bowl, add 1 cup white sugar, 1 cup brown sugar, 3/4 cup vegetable oil, 1/2 cup applesauce, 4 eggs, and 3 tsp vanilla and beat with a hand/stand mixer on medium speed
  3. Mix in 2 cups flour, 2 tsp baking soda, 2 tsp baking powder, 2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp allspice, and 1/2 tsp salt
  4. Once just mixed, stir in 4 cups carrots and 1/2 cups pecans with a spatula
    • Once the flour is added, be careful not to overmix the batter! It is okay if small clumps remain in the batter - carrot cake is clumpy like that
  5. Pour the batter into the pan(s)
  6. Bake until a tookpick inserted into the middle of the cake comes out clean (roughly 35-40 mins), let the cake cook in the pans for 10 minutes, then flip the cakes out onto a wire rack to cool to room temp
  7. Assemble cakes with cream cheese between them, then top with more frosting and chopped pecans (don't need to frost the sides, but you can if you have enough)
    • You can split off small portions of the frosting to color with food coloring to decorate the cake with fun carrots
Notes:
  • this is a dousey of a recipe, it calls for a lot of stuff, BUT! it is very good and worth it if you love carrot cake (like i do)
  • Original recipe
Cream Cheese Frosting
Ingredients:
  • 1/2 cup salted butter, room temperature
  • 8 oz cream cheese, room temperature
  • 3.5 cups powdered sugar
  • 1 tsp vanilla extract
Instructions:
  1. Beat the butter, cream cheese, powdered sugar, and vanilla in a large bowl with a hand/stand mixer until smooth
  2. Once the cake is room temp, ice it. If doing a two layer cake, cut a thin layer off the bottom layer to make it flat before icing
  3. Decorate and add toppings
Notes:
Thick Chocolate Chip Cookies
Ingredients:
  • 125g salted butter, room temperature
  • 75g white sugar
  • 100g brown sugar
  • 1 medium egg
  • 1 tsp vanilla extract
  • 275g flour
  • 1 tbsp corn starch
  • 1 & 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 175g chocolate chips
  • 1 XL Hershey's bar (roughly 125g)
    • Can substitute with 125g chocolate chips
Instructions:
  1. Use a hand/stand mixer on medium speed to beat the 125g butter, 100g white sugar, and 75g brown sugar until creamy
  2. Add 1 egg and 1 tsp vanilla extract, beat again until evenly incorperated,
  3. Sift in 275g of flour, sift in 1 tbsp corn starch, add 1 & 1/2 tsp baking powder, and 1/2 tsp baking soda, beat on medium until a thick dough is formed
  4. Chop the hersheys bar into chocolate chip sized chunks, add in the entire XL hersheys bar and 175g chocolate chips, beat until chocolate is evenly distributed into the dough
    • You need 300g total of chocolate, so adjust measurements to reach that
  5. Line 2 baking trays with silicon baking sheets
    • Using silicon mats are rather important since they prevent burning the bottom, if you don't have them, parchment paper is the next best option, and if you don't have either, just pray they don't get too burnt
  6. Roll the dough into balls around 60/90/120g each, and place onto the baking sheets leaving space for them to bake
    • This should make around 16/12/8 cookies
  7. Lift the dough balls up to about shoulder height and drop them onto the baking tray to slightly flatten them (optional)
  8. Put the trays/dough into the fridge to chill for 1 hour, preheat oven to 390F
  9. Bake the cookies for around 12/14/15 minutes, or until the edges are just golden brown
  10. Remove from oven, leave them to cool on the baking tray until they reach room temp (at least 30 mins)
Notes:
  • The original recipe called for 120g cookies, this only makes 8 (yes 8!) very large cookies. These are thick and wonderful and great if you aren't planning on sharing with lots of people, but if you do want to share I recommend making the small 60g cookies - they are still plenty big and just as good
  • These cookies are meant to get very close to being raw, without actually being raw - so be warned if that is something you don't like
  • Original recipe
Apple Pie
Pie Ingredients:
  • 1 pie crust
  • 1 stick salted butter
  • 3 tbsp flour
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 3/4 tsp cinnamon
  • 3/4 tsp vanilla
  • 5 large granny smith apples
Topping Ingredients:
  • 1 stick of salted butter, room temperature
  • 1 cup flour
  • 2/3 cup brown sugar
  • 2/3 cup oats (can reduce to 1/3 if you're an oat hater)
Instructions:
  1. Preheat oven to 425F and gather ingredients (you will not have time to measure once you start)
  2. Peel and slice all the apples and put into a large bowl
    • I use an apple 3-in-1 peeler/corer/slicer, but you can do any method you want
  3. Melt 1 stick butter in a medium pan on medium heat, stir in the 3 tbsp flour and constantly stir with a spatula until it makes a paste
  4. Add in 1/2 cup white sugar and 1/2 cup brown sugar and bring to boil
  5. Once boiling, quickly add 3/4 tsp cinnamon and 3/4 tsp vanilla and stir
  6. Once thoroughly mixed, immediately pour the mixture over the apples and stir the apple bowl with your mixing spatula to evenly coat them
    • Make sure to reach the bottom or shake the bowl to prevent the paste from pooling at the bottom
  7. Once the apples are coated, pour the apple mix into the pie crust (it will likely overfill it, that is okay, it shinks a lot when baking)
  8. Add all the crumble ingredients together in a medium bowl (1 stick butter, 1 cup flour, 2/3 cup brown sugar, and 2/3 cup oats)
  9. Mix the crumble ingredients with a hand mixer on medium until evenly incorperated and it forms little crumble balls
  10. Cover the apples in the crumble topping
    • if you would rather do a lattice, you can do that instead here (even though crumble tastes way better)
  11. Bake for 20 minutes, then reduce oven to 350F and loosely cover the pie with foil. Continue baking for another 20-25 minutes
    • You should see the sauce bubbling along the edges of the pie
Pavlova
Ingredients:
  • 4 medium eggs, room temperature
  • 220g caster sugar
    • Caster sugar is also called superfine or baker's sugar
    • This can be easily made by blending up granulated white sugar in a food processor until it is a super fine powder
  • 1 tsp cream of tartar
    • You can sub this out for 2 tsp lemon juice or vinegar
  • 1/2 tsp vanilla extract
  • 2 tbsp corn starch
  • 2 cups whipped cream
    • PLEASE use homemade whipped cream, it is VERY easy and tastes soooo much better than store-bought, see my recipe here
Instructions:
  1. Preheat oven to 265F.
  2. (Optional) Put a small splash of vinegar or lemon juice on a paper towel, and wipe down the bowl, whisk, spoon, and spatula
  3. Add the 4 egg whites to your mixing bowl, use a stand mixer or electric hand mixer on low speed (2/10) to whisk the meringue until large bubbles start to form, then turn up to high (TODO) and whisk until frothy and soft peaks form
  4. Turn the mixer down to medium (TODO) and begin to add your sugar one spoonful at a time, until all 220g has been added
    • Adding it all at once will collapse your egg whites which will ruin the mixture, so go slow!
  5. Turn the mixer back up to high and continue mixing until stiff peaks form and the sugar is completely dissolved
    • Test the sugar is dissolved by rubbing the mixture between your fingers
  6. Add the 1 tsp cream of tartar and 1/2 tsp vanilla extract, quickly mix on medium until they are evenly combined
  7. Stop mixing and sift in half of the corn starch (1 tbsp) into the mixture. Fold the mixture with a spatula to incorperate it. Repeat for the second half.
  8. Line a large baking tray with parchment paper, dump all of the meringue onto the center of the baking tray, form it into a rough circle shape, then scoop out some of the meringue from the center to form a divot
    • If you want it to look more "fancy", use a thin spatula to shape it by dragging the spatula from the buttom to the top, slightly curving as you get closer to the top. Repeat that design all the way around, then re-scoop out the center divot at the end
  9. Bake the pavlova for 10 minutes at 265F, then, without opening the oven door, turn the oven down to 210F and bake for 90 minutes. Then, without opening the oven door, turn the oven off and let come to room temperature
    • I like bake this at night and let it cool in the oven overnight, otherwise it should take ~2 hours to come to room temp
    • It will be brittle and delicate, so make sure to transport it to your desired plate/tray before you adding any toppings
  10. Tap the center divot with a utensil until is caves in. Top with whipped cream and your desired fruit toppings!
    • I like chopped strawberries the best, but any combination of summer berries will be good
    • There should be a decent amount of fruit on top, enough for each bite to have some
Notes:
  • Pavlova (and meringue in general) can be rather finicky, so it may take a decent amount of trial and error. This also means the recipe may be a bit vague at times, and relies on judgement for recognizing the stages of soft/stiff peaks. But! Do not be intimidated, it is not as bad as it seems, and one great benefit of pavlova is that it is great even if you mess it up, you'll just end up with the ratio of marshmallow-to-meringue scale off
  • The original recipe is a youtube video, which is very helpful to reference for what soft/stiff peaks look like, how big to make the center divot, and how to make it look more fancy
  • You can also make mini pavlovas by splitting the meringue mixture into ~6-8 parts, and follow the same baking instructions
  • Original recipe
Wassail
Ingredients:
  • 2 quarts sweet apple cider
  • 2 cups orange juice
  • 1 cup lemon juice
  • 40 oz pineapple juice
  • 1 tsp whole cloves
  • 3 cinnamon sticks
Instructions:
  1. mix everything together in a large pot and heat until just simmering, let simmer for 30ish minutes
    • if you have a spice bag/container, put the cloves and cinnamon sticks in there (its fine if not, they can just float around)
    • reduce heat to low to keep it warm for a while while serving
candied almonds
the best buc-ee's snack (fact)
Ingredients:
  • 16 oz raw unsalted almonds/pecans/walnuts
  • 3/4 cup sugar
  • 1 tsp sea salt
    • if using iodized table salt only use 1/2 tsp
  • 2 tsp cinnamon
  • 1 egg white
  • 1 tbsp vanilla extract
Instructions:
  1. preheat oven to 250F and grease a large paking sheet (do not use parchment paper or foil! bake directly on pan)
  2. in small bowl, combine 1/4 cup sugar, 1 tsp salt, and 2 tsp cinnamon and mix
  3. in a large bowl, add 1 white egg white and 1 tbsp vanilla with a whisk until frothy (~1 min)
  4. add almonds to the egg mixture, stir until evenly coated
  5. pour sugar mixture over almonds while stirring until evenly distributed (scrape sides of bowl too)
  6. spread almonds evenly onto the baking sheet
  7. bake for 1 hour, tossing them every 15 mins
    • these will last roughly 1 week at room temp, or 2 weeks in fridge, or can be frozen for a few months
mississippi pot roast
Ingredients:
  • ~2.5 lbs eye of round rump roast (or any roast cut)
  • 1 can cream of mushroom (~10.5oz)
  • 1 packet ranch seasoning
  • 1 packet au jus
  • 1/2 jar pepperoncini
  • 1/2 cup butter
Instructions:
  1. mix the can of cream mushroom, packet of ranch seasoning, packet of au jus, and 1/2 of the liquid from a jar of pepperoncini to a medium bowl. mix to create a gravy
  2. place the roast into a crock pot
  3. pour the gravy over the roast
  4. place the 1/2 stick of butter on top of the roast
  5. place your desired amoung of the pepperoncini peppers from the jar into the pot (i use around 8)
  6. cook on low for 8 hours. once done, take out the roast, shred it with two forks, and put it back in the pot to sit for at least a few minutes before serving
bootleg serious sandwich
zitos im sorry, dont sue me
Ingredients:
  • 2 thin pizza crusts (ideally ~6in)
  • mustard (ideally dijon)
  • cheddar cheese
  • provolone cheese
  • ham
  • salami
  • chopped black olives
  • chopped red onions
  • thin sliced tomatoes
  • italian seasoning
  • sliced lettuce
  • (optional) italian vinaigrette
Instructions:
  1. preheat oven to 400F
  2. spread a thin layer of mustard onto both pizza crusts
  3. on the first pizza crust place cheddar then ham, on the second place provolone then salami, until the entire crust is covered
  4. place the pizza crusts directly on a baking sheet and bake for roughly 10 mins or until the edges of the crusts and meats are crisp
    • i mostly look at the edges of the ham - once the edges start to crisp up and curl in, you are close to the end, just go off vibes the rest of the way
  5. remove the crusts and leave them on the baking sheet until chilled to room temp
  6. on one of the pizza crusts, assemble the rest of the sandwich in this order: chopped olive spread, onions, few shakes of italian seasoning, sliced lettuce, splash of italian vinaigrette, and optionally some frank's red hot
  7. (optional) traditionally served with a side of a big pickle slice
Notes:
  • this is a recreation of the zito's serious sandwich, and as a result, involves a lot of winging it
  • it is very important to have things finely sliced/chopped! each bite should have a bit of every flavor, where no flavor dominates
  • there are no exact amounts of ingredients needed, just use enough to evenly cover your pizza crust
  • the olive spread i use is: 3 parts black olives, 1 part green olives, 1 part peperoncino, all mixed and chopped up
Guide

this page holds my collection of recipes! The majority are for baking, but some meals are included in here too

this serves as a place to consolodate all the random recipes I saved from handwritten notes, texts, from online, etc. they're rewritten in a way that i like, and include all the modifications and notes that i use. if i got the recipe from somewhere online, there will be a reference to the original at the end of the recipe