Boyd Recipes

Online Recipe File for Joshua & Deb Boyd

Peanut Butter Blossom Cookies


  • 1/2 cup granulated sugar (plus extra for coating)
  • 1/2 cup brown sugar
  • 1/2 cup creamy peanut butter
  • 1/2 cup (1 stick) softened butter
  • 1 egg
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3+ dozen Wilbur buds


  1. preheat oven to 375
  2. in mixer, beat sugars, peanut butter, regular butter, and egg.
  3. stir in flour, baking soda and baking powder.
  4. Scoop onto cookie sheet in 1 in (1 oz baller) balls, 2 in. apart.
  5. (Optional) roll in granulated sugar.
  6. Bake 8-10 minutes, until edges GBD.
  7. Immediate press 1 bud into the center of each cookie.

Source: Classic Peanut Butter Blossom Cookies

Cucumber Salad

As made 2020-07-16

4 large cucumbers, sliced thinly

2-3 tsp table salt

Place pukcumbers in strainer in a large bowl. Toss with salt, let sit 15 minutes, pour of liquid several time so cucumbers aren’t sitting in it.

Slice 1 red onion.

Mix: 2tbsp dried dill

2tsp sugar

2Tbsp apple cider vinegar

4 spins black pepper

4-6Tbsp Mayo

Pour of last liquid from cucumbers and place them in a bowl, toss in red onion and mix. Chill thoroughly, serve cold.

Rice Crispy Treats



  • 8 cups rice crispies
  • 20 oz marshmallows
  • 1 stick (1/2 c) butter
  • 1 tsp vanilla
  • pinch salt


  1. Prepare a 9″x9″ pan. Butter will work, but a parchment sling coated with butter will make removal even easier.
  2. Melt butter over low in a pan that will be large enough to eventually add the rice crispies. A wok or a large metal mixing bowl may be ideal.
  3. Let butter cool to 140°F.
  4. Melt marshmallows into butter. This may require placing back on heat, but try to keep temperature around 140°F. Lower temperatures help prevent the treats being tough.
  5. Add vanilla and salt.
  6. Add rice crispies.
  7. Move mixture into 9″x9″ pan, and allow to cool.

Lemon Pancake


  • 2 whole lemons, zested & squeezed
  • 2-1/4 cups milk
  • 1 tbsp vanilla
  • 3 cups flour
  • 1/4 cup sugar
  • 2 tbsp baking powder
  • 1/4 tsp salt
  • 2 eggs, beaten
  • 1/4 cup melted butter


  1. Add 3/4 of the lemon juice to the milk, then set aside for 5 minutes.
  2. Mix dry ingredients in mixing bowl.
  3. Add soured milk and vanilla, stirring gently, until partly combined.
  4. Add eggs and melted butter.
  5. All lemon zest.
  6. Adjust with milk or flour to desired consistency.
  7. Cook like normal pancakes 1/4-1/2 cup at a time.
This originally was a Pioneer Woman recipe. What I particularly liked about it was combining buttermilk pancakes with lemon pancakes by using the common substitute of souring milk with lemon juice to replace butter milk.

Soft Caramels


– 1c sugar
– 1/2c brown sugar
– 1/2c (1 stick) butter (preferably unsalted)
– 1/2c milk
– 1/2c heavy cream
– 1/2c light corn syrup
– 1 tsp vanilla
– kosher salt or something flaky or chunky to top


1. Butter a 6×9 baking dish.
1. Mix all but vanilla in a 3qt or larger pan. NOTE: This will foam up a lot more than you might expect, so be generous in pan size.
1. Heat on medium heat until everything is melted together, approximately 20 minutes. Stir occasionally.
1. Continue to cook until temperature is 245f to 250f, approximately 25 minutes.
1. Poor into baking dish. Sprinkle salt on top (optional).
1. Cool on counter until room temperature.
1. Place in refrigerator 1 hour.
1. Extract from dish and cut into bite size pieces.

Crockpot Collard Greens

Based loosely on:


  • 1 smoked ham hock
  • 6 slices thick bacon
  • 8 c collard greens (tough ribs and stems removed, torn into 2″ strips)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cloves garlic
  • 1 large onion or 1/4 c onion flakes
  • 2 cups chicken broth
  • 2 cups water
  • pinch red pepper flakes


  1. Rinse collards, remove thick stems, tear into small strips
  2. Cook bacon in skillet.
  3. Place bacon and drippings in crock pot.
  4. Add rest of ingredients to crock pot.
  5. Cook on low for 6 hours or high for 3 hours.
  6. Remove hock, discard bones and other inedible bits. Shred rest and return to crockpot.
  7. Serve.

Semolina Pasta Dough


  • 600g semolina flour
  • 6 eggs
  • 1 tsp salt


Mix in stand mixer bowl by hand until shaggy, then dough hook until elastic, about 10 minutes.

Flan V2



  • 200g sugar
  • a few drops of corn syrup
  • 60ml water
  • a few drops lemon juice
  • For the custard:

  • 8 large eggs room temperature (20 to 25 °C)
  • 130g sugar
  • 800ml whole milk
  • Seeds from 1 vanilla bean or 1 1/2 tsp vanilla extract


  1. Preheat the oven to 300ºF (150ºC).
  2. Lightly butter a 9-inch loaf pan. Have a baking dish with high sides to make a water bath to bake the custard in.
  3. To make the caramel, spread the 200g of sugar in an even layer in a skillet. Pour the water over it and add a few drops of lemon juice. Cook the sugar over medium-high heat until it reaches 245°F to 250°F.
  4. When sugar is a deep amber color, remove from heat; pour the caramel into the buttered mold. Coat evenly. Set aside to cool. It will need to be under 120°F before the custard is added.
  5. Whisk the eggs and sugar. Add vanilla. Gradually add the milk, whisking constantly.
  6. Pour custard into the pan over the cooled caramel. Place flan in baking dish. Pour warm water into the outer dish, until it reaches over halfway up the outside flan.
  7. Bake the uncovered flan in the oven 1 hour, 20 minutes, or until barely set.
  8. Remove from the oven. Rest in the water bath for 30 more minutes.
  9. Transfer the flan to a cooling rack. Let cool to room temperature, then refrigerate until completely chilled, preferably overnight.

Roast Brussels Sprouts w/ Mustard Dressing


  • 2 pounds brussels sprouts, halved or quartered.
  • 1/4 c olive oil for roasting
  • 1/4 c olive oil for dressing
  • 2 tbsp vinegar (sherry, apple cider, tarragon, many choices will work fine here)
  • 1 tbsp grainy mustard.
  • Salt
  • Pepper


  1. Preheat oven to 450 deg f.
  2. Line half-sheet pan with aluminum foil.
  3. Toss brussel sprouts with olive oil, salt, and pepper. Spread on half sheet pan.
  4. Roast for 20-30 minutes until golden and desired mix of crunchy/soft. Flip after 10 minutes.
  5. While roasting, in a bowl that is large enough to eventually toss the brussels sprouts, whisk together vinegar, mustard, 1/4 tsp salt, 1/4 tsp pepper. Slowly add 1/4c oil.
  6. Add roasted sprouts to dressing bowl and toss.

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