The Recipe Box

Mmmmm, chocolate. I will have to try that.

Ok, here is a recipe for a really rich really sweet cookie. Moderation is the key when eating these!

Hello Dollies

Ingredients:

1/2 cup butter
1 1/2 cups graham wafer crumbs
1 cup chopped walnuts
1 cup chocolate chips
1 1/2 cups flaked coconut** I substitute an equal amount of crushed up M & M plain candies instead of coconut.
1 can sweetened condensed milk (Eagle Brand, 300ml)

Directions:

Preheat oven to 350 degrees F. Melt butter in a 9 x 13 inch cake pan. Remove from oven, and spread the melted

butter evenly over the bottom of the pan.

Sprinkle the graham wafer crumbs evenly over the melted butter.

Sprinkle walnuts over the graham wafer crumbs, then chocolate chips, then coconut.

Pour sweetened condensed milk evenly over top of the coconut.

Return to oven and bake for about 25 minutes, until lightly browned on top. Cut into small squares when cooled.

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Total absence of humor renders life impossible.
Colette

Since you've started with desserts, I give one that I have already typed up...

Light And Luscious Brownies
(from “Secrets of Fat-Free Baking”)

· 6 tablespoons reduced-fat margarine (or light butter)
· 1 cup sugar
· 3 egg whites
· 1 teaspoon vanilla extract
· 3/4 cup unbleached flour
· 1/3 cup cocoa powder
· 1/3 cup chopped nuts (optional)

1. Place the margarine or butter in a medium-sized saucepan and melt over a low heat. Remove the pan from the heat, and stir in first the sugar, and then the egg whites and vanilla extract. Stir in the flour and cocoa powder. Fold in the nuts if desired.

2. Coat an 8-inch square pan with non-stick cooking spray. Spread the batter evenly in the pan, and bake at 325°F for about 25 minutes, or until the edges are firm and the center is almost set. Cool to room temperature, cut into squares, and serve.

Makes 16 servings, (95 calories & 2.4g of fat each).

*sigh*, looks like this thread is a flop...

Date Squares (Low Cholesterol)

Filling:
· 1 lb. pkg. chopped pitted dates
· 1 cup Beehive corn syrup
· 1/2 cup water
· 1/2 tsp. vanilla (or up to 1 tsp.)
· 2 tbsp. lemon juice

- Make Filling by cooking first 3 ingredients together until thickened (note: a sturdy potato masher helps me here).
- Add vanilla and lemon juice.
- Stir and allow to cool.

Base & Topping:
· 2 cups flour
· 1 cup packed brown sugar
· 2 cups rolled oats
· 1/2 tsp. baking soda
· 1 cup Safflower oil (or corn oil)

- Combine first 4 ingredients.
- Add oil and mix well with a fork (or your hands) until all is well blended.

Preparation:
- Press half of oat mixture (2 1/3 cups) into a 9x13 inch pan.
- Spread on the date filling.
- Top with the remaining oat mixture (pat it down).
- Bake at 350° F for 30-40 minutes.
- The topping should be approaching a nice golden brown when done.

Neat idea for a thread. Too bad I can't cook. I stick to the more simple stuff.

Need:

1 bowl
1 spoon
1 gallon of milk (2% preferably)
1 box of favorite cereal

1. Pour the cereal in the bowl, fill it up completely.
2. Pour the milk in the bowl, enough to fill it halfway atleast.
3. Put the spoon in.

OR

Need:
2 pieces of bread (getting complicated here)
1 jar of peanut butter
1 knife

1. Use the knife to apply peanut butter and to possibly fight off hungry Krug.
2. Cut the sandwhich in two with the knife (if you are that kind of person)

Much MUCH too complicated for me to follow....

Roasted vegetables:
Assorted veggies of choice. I like carrots, potatoes, yams, onions, and parsnips as they take well to roasting. Use as much of whatever vegetables you like. All should be cut into uniformly sized chunks approx. 1 inch around. Toss cut up vegetables in a bowl with 2 tablespoons of olive oil and a 1 teaspoon of balsamic vinegar. (you may skip the vinegar all together, but do not substitute any other kind of vinegar. Balsamic vinegar is not even remotely like white or apple vinegar...it is more like a seasoning.) Canola oil can be substituted for olive oil, but olive oil is much better to use. Don't try to roast the veggies without oil as they will shrivel and look nasty. After tossing with oil and balsamic vinegar, add salt and pepper to taste and roast in a 350 degree oven for about 45 minutes. Check for doneness after about a half an hour...pick a larger piece and poke with a fork; it should be tender. Serve hot either alone or as a sidedish.

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Total absence of humor renders life impossible.
Colette

A family Christmas Eve tradition for us over the past 20+ years... a French Canadian meat pie (pork). Well, we love it so much we usually make two (the second one just so there are leftovers).
---------------------------------------------------------------

Pastry For Tourtiere
(Double for two pies)
· 1+3/4 c. All-Purpose Flour
· 2/3 tsp Salt
· 2/3 c. Shortening
· 5 - 6 tbsp Water

- Measure flour in mixing bowl; add salt, stir to blend. Cut in half the shortening with pastry blender or two knives until mixture resembles coarse meal; then remaining shortening until particles are the size of small peas. Sprinkle in water, a litle at a time, tossing mixture with a fork to mix well. Add only enough water to make dough hold together when pressed into a ball. Wrap in waxed paper and chill 10 minutes.
(Yield: sufficient pastry for a 2 crust pie)

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Meat Filling For Tourtiere
(Double for 2 pies)

· 1+1/2 lb. minced pork
· 1 medium onion, minced
· 1+1/2 teaspoons salt
· 1 large cooked potato, mashed
· 1/2 tsp. thyme
· 1/2 tsp. sage
· 1/2 tsp. dry mustard
· 1/8 tsp. cloves
· 1/2 c. potato cooking water

Mix all ingredients in a saucepan, except potato. Bring to boiling point and allow to cook uncovered for 30 minutes. Add the mashed potato and mix together. Chill.

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Prize Tourtiere

- Prepare pastry according to directions. Divide dough in half. Roll out one portion to line bottom of a deep 9” pie plate. Fill with meat filling. Roll out remaining pastry for top crust, cutting slits to allow for steam to escape. Place over meat filling. Fold edge of top pastry under edge of bottom pastry. Flute edge.
- Bake at 425°F for 30 minutes.
{Yeild: 6 to 8 servings}

Ok, so I LOVE to cook. But I can't tell alot of the things I make cause then I would have to kill you! However, there are a few family secrets that I can reveal. Here is a family fav. It is called whipped taters. (yeah I know we are country) I have to make this every year for any family get together that is at my dad's house. If I don't..... he won't let me in the house:(

10 lbs of taters
2 stick butter (2cup) softened
2 pkg sour cream softened
2 pkg cream cheese softened
2 pkg fine shredded sharp cheddar cheese
salt & pepper to taste

peel and cut taters. boil in large pot till tender.(while cooking taters set butter, sour cream and cheese on the counter so they can soften) pre-heat oven to 350. in very large mixing bowl whip taters, butter, cream cheese, sour cream and salt/pepper with hand held mixer on highest speed (at least 3 minutes). taters should be smooth and creamy. divide mixture into 2 13X9 baking dishes and bake 20 min. sprinkle one bag of cheddar cheese over each pan. bake till cheese is melted and slightly brown on the edges. enjoy!

If you don't need that much just cut everything in half. BUT if you have more than 5 people eating it you will need to make 2 pans!!! This stuff is so good if you only nake one there will be a fight over who gets to lick the pan clean!! Not to mention take home any left overs:)

What if the hokey pokey really is what it is all about????

Mmmmm. That does sound yummy.

Here's how we cook a turkey here... much faster than normal, and still perfectly delish. (if you do it right).

Fast-Roasting Method for Turkey

· Prepare turkey for roasting as usual (stuffed is the way we like it).
· Set, breast up, on a long sheet of 18-inch heavy-duty aluminum foil that has been covered with no-stick spray.
· Put small extra folds of foil over the ends of the legs, wing tips and tail to prevent puncturing the outside foil (if you use skewers, make sure they won't puncture the foil either).
· Bring long ends of foil up over the breast, overlap at least 3 inches and press down close to the turkey.
· Using a second piece of foil, wrap around the turkey the other way folding over the ends at the top to seal (make sure all the steam & drippings will be trapped inside, this is the key to this fast-roasting method not drying out the bird).
· Set in roasting pan, on a rack (makes cleanup / gravy making easier).
· ROAST at 450 degrees (F).

Ready to Cook Weight | Cooking Time
(Lbs.) ............. | (Hrs.)
6 to 9 ............. | 2.25 – 2.50
10 to 13 ........... | 2.75 – 3.00
14 to 17 ........... | 3.00 - 3.25
18 to 21 ........... | 3.25 – 3.50
22 to 24 ........... | 3.50 – 3.75

· Open and fold back foil 20 minutes before end of roasting time, spoon drippings over turkey and return to oven to let brown. Note: If you want to make gravy in the turkey pan, then puncture the bottom of the foil at this point, so the drippings will brown during the last 20 minutes of cooking.

Wow, i believe i stand corrected

--Flamin' hot bread, another masterpiece by me--

Buy some of the best french bread you can find for this one

8 slices of french bread
2 habaneros, fresh
1 tablespoon of crushed red pepper, dried
½ tablespoon of garlic bread or fajita seasoning
butter, as much as nessisary

Ready the bread, butter it, then mix the spices together and sprinkle onto the bread.
Bake for 5 minutes at 450º or until moderately crispy around the edges. (do not overbake, nothing is worse than bread that crumbles into 1000 pieces from being overdone, the bread should be soft)

This is a spicy recipe, have a drink nearby. :P

I make a batch of this every year... (done today).

Applesauce Gingerbread
(from “Secrets of Fat-Free Baking”)

1.5 cups unbleached flour
1 cup whole wheat flour
2/3 cup sugar
2.5 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground allspice
1.5 cups unsweetened applesauce
1 cup molasses
3 egg whites

· Combine the flours, sugar, baking soda and spices, and then stir to mix well.
· Add the remaining ingredients, and stir to mix well.
· Coat a 9x13 inch pan with non-stick cooking spray.
· Spread the batter evenly in the pan, and bake at 325 F for 40 minutes, or just until a wooden toothpick inserted in the centre of the cake comes out clean.
· Cool the cake for at least 20 minutes.
· Cut into squares and serve warm or at room temperature with a light whipped topping if desired.

My notes:
· A nice light, moist, guilt-free sweet treat, perfect for the Xmas season.
· Works fine with all all-purpose flour if you don’t have the whole wheat...
· I use a larger pan for thinner squares (better size for a snack / dessert tray).
· The whole recipe has only 2500 calories and 4.8 grams of fat (the book puts the portion size as 16 squares per batch, but I like smaller pieces).

Edit:
Keep leftovers in the fridge... unless you want them to turn green and fuzzy after a few days.

I made this for dinner tonight.

Tickle Me Elbows
(from “Crazy Plates”, i.e. Looneyspoons 2)

Translation: Cheesy Tuna Noodle Casserole. 6 servings.

· 8 oz elbow macaroni, uncooked (about 2 cups dry)
· 1 can (7-1/2 oz) water packed tuna, drained *
· 1 cup sliced celery
· 1/3 cup chopped green onions
· 1/4 cup diced green bell pepper
· 1/4 cup diced pimento **
· 1 can (10 oz) reduced-fat cream of celery soup, undiluted ***
· 1/2 cup 1% milk
· 1 cup shredded, reduced-fat sharp cheddar cheese (4 oz) ****
· 1/2 cup low-fat mayonnaise
· 1/4 tsp black pepper

Cook macaroni according to package directions. Drain. Rinse with cold water and drain again. In a large bowl, combine cooked macaroni, tuna, celery, green onions, green pepper and pimento. Mix well.

In a small saucepan, combine soup and milk. Heat over medium heat until smooth. Add cheese and continue to cook until cheese is melted. Remove from heat and stir in mayonnaise and pepper.

Pour sauce over macaroni mixture. Mix well. Pour into a 1-1/2 quart casserole dish that has been sprayed with non-stick spray. Bake at 350° F, uncovered, for 30 minutes. Serve hot.

My notes:
This dish is very popular fresh and as leftovers, so I usually double the recipe (in a 3 quart dish). I also recommend the following changes…

* When I double the recipe, I use three cans of tuna (for more tasty tuna goodness…).

** The original recipe in the book has a tip indicating that “roasted red peppers” may be substituted for the pimento (both found near the pickles and olives in the store). I always make this substitution because I think the r. r. peppers greatly add to the taste.

*** I’ve used other cream soups without noticing the difference… By my sister’s request, I’ve tried to find soups without MSG, and found that Cream of Broccoli works well.

**** This is the biggest difference between what I do, and the recipe; I use a different cheese. Look for a red (margarine type) tub with a black lid that contains extra-old nippy style cheddar cheese (the brand name is something like “MacLarens”…). Half a tub is used for each batch (a full tub for a doubled recipe). This is an extremely strong & flavourful cheese, which makes the casserole very cheesy! Mmmmmmmm!

A German friend posted this recipe and I thought it looked good. Probably not as healthy as Sharkull's recipe though.

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Total absence of humor renders life impossible.
Colette