Piggy Livermush Musubi

Directions

1. Freeze ½ cup of butter for minimum of 30 minutes.

2. Heat oven to 425 degrees.

3. Line a baking sheet with parchment paper.

4. In a bowl, combine flour, baking powder, sugar, and salt—whisk until combined.

5. Grate butter and add to the bowl; mix together. Add milk to the bowl and use a fork until combined. If necessary, add more milk if too dry.

6. Put dough onto a floured surface. Pat into a rectangular shape, about 1½ inches thick, and then fold the dough and pat until about that thick again. Repeat 5 times.

7. Use a biscuit cutter or a knife and cut out your desired biscuit shapes.

8. Put biscuits on a baking sheet. Brush top of biscuits with milk.

9. Bake around 14 minutes, or until golden brown.

Directions

1. Wash your strawberries and lemon. Cut strawberries into small pieces.

2. In a medium pot, add diced strawberries, zest of one lemon, sugar and water. Cook on medium high heat for about 7 minutes.

3. While fruit is cooking, combine cornstarch and water.

4. When the strawberries have cooked down, depending on your desired consistency, you can use an immersion blender to make it less chunky.

5. Then add in cornstarch, stirring constantly while it's boiling for 1 minute.

6. Let cool and place in a freezer-safe container and freeze for at least 24 hours.

7. Thaw for use by placing in fridge for 24 hours

8. Makes around one cup of jelly.

Directions

1. Preheat oven to 350 degrees and grease sheet pan.

2. Whisk eggs, milk, and seasonings and pour into sheet pan.

3. Sprinkle cheese and chives onto egg mixture.

4. Bake around 19 minutes, or until firm

5. Cool and cut to desired shape.

Directions

1. Cut livermush to desired thickness, about ½ inch.

2. Put 2 teaspoons of oil in a medium sized pan.

3. Lay slices of Mack's livermush flat and not overlapping.

4. Brown 4 minutes per side, or until desired crispiness.