Rumbly in my Tumbly

Chocolate!!!

2006-01-07T09:38:00.000-05:00

I found a really great website full of chocolate recipies that this guy has made up. It has a whole list of chocolate truffles that I really, really want to try next Christmas. I love Chocolate!!!

Really Yummy Fudge Brownies

2006-01-05T09:49:00.000-05:00

These brownies are really delicious. They're a little flat because they have no leavening, but they taste amazing. Enjoy!

Ingredients :

1/2 cup Butter or margarine
1/2 cup Cocoa
1 cup Packed brown sugar
2 Eggs
1/2 tsp Vanilla extract
1/2 cup All-purpose flour
1 cup Mini chocolate chips
1/4 tsp Salt

Method :

* Melt the butter/margarine in a medium saucepan.
* Remove from heat and stir in the cocoa. Stir in the brown sugar, then beat in the eggs and the vanilla extract. Blend in the flour, the walnuts, and the salt.
* Spread evenly in a greased 8 inch square pan.
* Bake at 350 F(180 C) from 20 to 25 minutes. Cool. Make about 16 brownies.

Tilapia

2005-12-22T19:01:00.000-05:00

Wow, it's been awhile. I just learned how to make tilapia - and it's really easy! You can also use this recipe for mahi-mahi, snapper, or any other white fish (although halibut, I'm told, is best with just a bit of lemon juice.)

Buy fish.
Crumble some saltines (as finely as possible) and put the crumbs on a plate.
Pour a little milk in a pan.
Grease a casserole dish with cooking spray, oil, or butter.
Dip fish in milk, then coat fish in crumbs, then place in greased pan.
Bake at 375 for about 20-30 minutes, or until flaky.

Yum!

Cumin Cabbage

2005-09-13T20:17:00.000-05:00

This recipe Katie and I kind of made up to use the excess of cabbage we had. It's really good, and extremely simple to make. You can eat it plain, or with rice.

Sauté some cabbage and onions in olive oil.
While sautéing add a bunch of cumin, some curry, a bit of garlic, a pinch of salt, and a smidge of pepper.
That's it folks!! Enjoy!

Cheese Beans

2005-08-17T23:20:00.000-05:00

Hey everyone, I'm back from MN and I have lots of recipes to share!! Here's one of my favorites:

Cheese Beans (from Moosewood)

Begin soaking 3 cups raw beans at least 3 1/2 hours before you plan to assemble.

Ingredients:
6 cups cooked (3 c. raw) pinto or kidney beans
2 cups chopped onions
2 large cooking apples, in chunks
2 cups grated mild, white cheese (Muenster or Monterey Jack are best)
4 medium sized tomatos
6 T dry, white wine
2 tsp. chili powder
1 tsp. dry mustard
salt (about 1 1/2 tsp.)
pepper

Directions:
Preheat oven to 350 deg.
Clean the beans and soak at least 1 1/2 hours. Cook them, partially covered, about 1 1/2 hours.
Saute the onion in butter or olive oil and add chili powder and mustard.
Combine cooked beans (make sure they are cooked enough) with onions and remaining ingredients.
Pour into greased casserole dish, cover, and bake at 350 deg. for 35-40 minutes. Serve with fresh corn bread, or over rice.

Sounds Yummy, Miriam

2005-06-15T18:07:00.000-05:00

(Except for the whole pinapple thing, because I hate pinapple). But nice job updating our little blog. I have several recipes I want to contribute, but I may have to wait until the end of the summer because I think I would look kind of funny bringing my cookbooks to the library!!

Cool fruity Dessert

2005-06-07T15:00:00.000-05:00

As I currently have no job (yet), I have been filling my time with cooking for my family. I've made chicken curry and today I made raspberry muffins! But the recipe I'm going to share is an easy one (yea!) and very tasty.

Ingredients:
One package cream cheese
One cup of shredded pineapple (drained)
One cup of strawberries (frozen from last year works well, maybe better b/c of the juice)

Mix together, stick in freezer until it's somewhat or really frozen, depending on preference. (ours was really frozen, I think I would've preferred somewhat.) Eat!!

Supposedly serves 4, but we did 6 servings, and I probably could've eaten the whole thing myself. (but not in one sitting of course...)

Chemical Volcano

2005-04-14T00:30:00.000-05:00

Ingredients:

1 Empty 25oz. plastic bottle
1 tb Liquid dish detergent
Few drops red food coloring
1 c Vinegar
1 1/2 c Warm water
2 tb Baking soda

Build a mound of dirt around the bottle, keeping the top of the bottle
open. Combine the liquid detergent and food coloring in the bottle.
Add 1 cup vinegar. Pour in the warm water almost to the top. In a
spoon, blend the baking soda with a little tap water to moisten it
and then quickly pour into the bottle. You will want to try
this several times in a row.

Yield: 1 servings

Curry Deviled Eggs

2005-03-29T00:19:00.000-05:00

I guess this isn't really a recipe, but it sort of is. If you put about 1/2 teaspoon curry powder in when you are mixing up the insides of deviled eggs, it is really good. Just add the curry, a bit of mayonaise, a dollop of mustard, and some salt. It is a nice variety to plain old deviled eggs.

yeah someone else is updating!

2005-03-23T13:18:00.000-05:00

Nice site Becca, I looked around and it is very good, the basics plus more gourmet info. Anyways last night I finally made the cinnamon rolls I had been craving forever. However I didn't feel like taking a huge amount of time so I made these non-yeast ones. Here is the recipe plus my changes, I got the recipe from allrecipes.com

ingredients:
2 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour (this combination really just needs to add up to 4 cups)
1/4 cup white sugar
2 TBs and 2 teas. baking powder (hence the no yeast)
2 teas. salt
1/2 cup margarine
2 cups milk (I used part whole that we had laying around and the rest skim)
2/3 cup margarine (I wouldn't recommend butter because it tends to not mix as well with the sugar)
2 c. packed brown sugar
2 TBs ground cinnamon
2/3 cup chopped pecans plus 12 halves

Directions:
1. Preheat oven to 350 degrees and grease one 12 cup muffin pan (this really should be in two muffin pans, but we only had one so I just crammed them in there and made them really huge!, in fact it is good to have a cookie sheet underneath if you plan on them not running over into your oven)
2. In a large bowl combine the flour, sugar, baking powder and salt. Cut in the 1/2 c of margarine (this is easier if the margarine is slightly softened) until the mixture resembles coarse crumbs). Make a well in the middle and poor in the milk. (I don't know when the recipe instructed this but I did it anyways). Mix until blended.
3. Turn dough onto a floured surface and knead 8-10 times. (I ended up needing to add more flour because the dough was too wet). Roll dough out into a rectangle around a foot and half long. (I didn't have a rolling pin so I just smooshed it and they turned out fine).
4. To make the filling for the rolls cream together the 2/3 margarine and brown sugar. Add the cinnamon and the pecans then place small amounts directly in the muffin pan and for added effect place one pecan half in each cup. Spread the rest out over the dough.
5. Roll the dough up length wise and then cut into 12 even pieces (or 24 if you are actually trying to not mess the recipe up). Place one in each muffin pan and smoosh down slightly.
6. Bake for 25-30 minutes if all in one muffin pan and 20-25 if in 2 pans. After removing from the oven, let set in the pans for 5 minutes or so and then invert to remove.
7. I through together a glaze consisting of confectioners' sugar, milk, a splash of vanilla and around 4 oz of cream cheese, and then poured over the completed rolls.

Because of the whole wheat these rolls have an interesting texture and yet because of the glaze and filling remain quite moist. Overall a great filler for that cinnamon roll craving without all the rising time.

The Best Recipe Websight EVER (In my Humble Opinion)

2005-03-22T18:08:00.000-05:00

This is seriously the best recipe websight I've been to in a while. I have wasted hours there. I have even created my own recipe box of recipes I want to try next year when we are living in the apartments!!

Creamy Crab Artichoke Dip

2005-03-13T19:27:00.000-05:00

Shame on everybody for not posting recipes!!! I am here to revive the blog with some wonderful Artichoke Dip. It looks really gross but it tastes delish. Yummy!!

Ingredients:
1 8 oz package crab/imitation seafood
1 8 oz package cream cheese, room temperature
1 cup mayonaise
1/3 cup chopped onion
1 14 oz can artichoke hearts, drained and chopped
3/4 cup shredded parmesian cheese

Directions:
Preheat oven to 375 degrees F.
In a medium mixing bowl, blend cream cheese and mayonaise until smooth.
Stir in remaining ingredients and place mixture into a glass pie plate.
Bake uncovered for 15-18 minutes, until heated through and lightly browned.
Serve warm with crackers.

okay so not really a recipe

2005-02-08T15:31:00.000-05:00

This link is to a fantastic blog about cooking and baking. Apparently they organized a bunch of other blogs to form a world wide tour of cakes! I thought Becca would especially appreciate it.

Eggs, Milk, and Bread Caserole...thing....

2005-01-12T18:59:00.000-05:00

Serves 1

2 eggs
1 slice bread (about 6" across) or two smaller ones
2/3 c. milk (about that)
grated chedar cheese (or other favorite)
parsley
chives or onions
cayanne pepper or red chili powder
any veggetables
small personal caserole dish w/ lid

Preheat oven to 350 degrees. Place bread at bottom of caserole dish. Use two pieces if it leaves a lot of space. Pour milk over bread, so it can soak (but don't fill it so it floats). In another dish, combine eggs, herbs, spices, onions, and veggetables. Check to make sure bread is soaked to its fullest. If not, add a little more milk. Pour excess milk into egg mixture. Beat and pour over bread. Cover with lid and bake for about 10-15 mins.

If you don't have a caserole dish, or are making this for more people, you can use a larger caserole dish or bread pans. Just be sure you cover the bottom and it isn't too full, as it will double in size while baking.

Alsacien Tarte Flambee (Flammenkuche)

2004-12-27T06:54:00.000-05:00

(recipe from iSaveurs.com)
Total prep time: about 20 minutes
Serves 4

Ingredients:
- 2 Onions
- 600 g (1 lb 5 oz) pizza dough
- 2 Tablespoons fromage blanc (soft, white cheese - low fat cream cheese can be substituted)
- 8 Tablespoons thick Crème fraîche
- 2 pinches nutmeg
- pepper, salt
- 100 g (3.5 oz) ham or bacon chopped into short, thin strips

1.) Preheat the oven to 464° F (240°C)
2.) Peel and chop the onions.
3.) Flour a pizza pan. Divide the dough into two balls and roll out one as thinly as possible. Place it in the pan.
4.) In a bowl, beat the crème fraîche and the fromage blanc. Add salt and pepper slowly, to taste. Add the nutmeg.
5.) Spread half of the cream mixture over the dough, leaving about two cm around the edge. Sprinkle with half of the meat and onions.
6.) Bake for about 10 minutes. While it it cooking, prepare the second tarte in the same way

These are delicious! You can add other ingredients (such as chopped veggies) or make dessert tartes by making them with apples or chocolate.

Easy Strawberry Trifle

2004-12-22T20:44:00.000-05:00

Prep Time: 20 min
Total Time: 4 hr 20 min
Makes: 18 servings, 2/3 cup each

1-1/2 cups boiling water
1 pkg. (8-serving size) JELL-O Brand Strawberry Flavor Gelatin
1-1/2 cups cold water
1 pkg. (10.75 oz.) frozen pound cake, thawed, cubed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
2 cups sliced strawberries
Chocolate syrup

*STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold water. Pour into 13x9-inch pan. Refrigerate 3 hours or until firm.
*CUT gelatin into 1/2-inch cubes. Place in 3-1/2-quart serving bowl. Cover with layers of cake cubes, 1/2 of the whipped topping and strawberries. Top with remaining whipped topping.
*REFRIGERATE at least 1 hour or until ready to serve. Store leftover dessert in refrigerator.
*DRIZZLE as much chocolate syrup over top as desired

Sadie Warkentin's Real Chicken Noodle Soup (as made by Meryl)

2004-12-14T14:50:00.000-05:00

1 Stewing chicken or any other medium-sized chicken
2 tsp. salt
12-14 c. water (appx.)
6-8 cups homemade noodles, cooked (appx.)
4 whole star anise*
10 (or more) whole black peppercorns
6 bay leaves
3 Tbsp. (or so) commercial chicken soup base
1/3 cup (or more) of fresh parsley, finely chopped
2 Tbsp. butter**

*I have no idea what "4 whole star anise" means. I just threw in somewhere around 2 teaspoons or more of anise seeds.
**Does not need butter. Very rich as is. I don't add it.

Put the chicken in a pot, and pour water to cover it, and then some. Probably between 12 and 14 c. total. Bring to a boil, then turn down to just above low (on a scale from 1-10, turn to about 3). Let cook for 2-3 hours. Take chicken from broth. Do not drain the broth! Let the chicken cool, then debone and deskin it. Add salt to the broth. Put bay leaves, peppercorns and anise into a spice bag, and put the spice bag in the broth. Boil for 15 mins. Cut the chicken into bite-sized pieces. Cook noodles and drain. Add chicken, noodles, chicken soup base, and parsley (and butter if you really want to). If soup is too thick, add water. If it's not full-flavored enough, add more base. It freezes well.

Creamy Coffee

2004-12-14T14:47:00.000-05:00

1 Mug
Soft Serve Ice Cream
Coffee

Fill 1/3 to 1/4 of mug with ice cream. Pour coffee over top. Stir until ice cream is all desolved. Enjoy.

Often brings out the hidden flavors in the coffee, sometimes tastes like cinamon, especially in the Rot.

Peanut Butter Brownies

2004-11-28T14:22:00.000-05:00

This just looked really yummy and I really want to make it, but oh the distractions!

Recipe By : Sam Waring
Serving Size : 1 Preparation Time :0:00
Categories : Brownies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Peanut butter, crunchy
1/3 c Butter; softened
3/4 c Sugar, brown, light
3/4 c Sugar, granulated
2 Eggs
2 ts Vanilla
1 c Flour
1 t Baking powder
1/4 t Salt
12 oz Chocolate chips; divided

Beat together the peanut butter, butter, and the sugars until creamy.
Beat in eggs, one at a time, then vanilla. In a separate bowl, stir
together flour, baking powder,and salt.Gradually stir this into
peanut butter mixture until well mixed. Stir in 1 pk. (6 Oz)
chocolate chips. Spread batter evenly in greased 13x9x2 inch pan.
Sprinkle remaining chocolate chips on top.

Bake in 350 degree oven for 3 min. Remove from oven and lightly run a
knife back & forth in batter a few times so chocolate forms a marble
pattern. Quickly return pan to oven and bake about 30 min. longer, or
until firm in the center & edges begin to pull away from the sides of
the pan. Cool in pan on wire rack.

Senegalese Cookbook

2004-11-10T22:26:00.000-05:00

Hooray! I have finally put the finishing touches on the Senegalese cookbook Katie and I compiled this summer. If anyone has any interest in a copy just tell me and I can e-mail it to you.

Curried Rice Salad with Veggies

2004-11-07T16:45:00.000-05:00

Ingredients:
5 c. cooked rice
1 12 oz can of chicken
1 pt lima beans
1 pt green beans
1 pt soybeans
2-3 eggs
1 c. chopped onion
3 Tbs. balsamic vinegar
2 Tbs. olive oil (optional)
3/4 c. Mayonnaise (optional)
The following spices to taste:
Curry
Chili powder
Tumeric
Garlic powder
Salt
Black Pepper
Chives
Cilantro

Instructions:
1. Begin rice cooking method (I prefer rice cooker)
2. Combine frozen vegetables in cooking pot, add just enough water to cover bottom. Place at high heat.
3. Fry onions lightly in frying pan, add chicken.
4. In a separate fry pan, fry two scrambled eggs, allow to cook into a formed flat cake. When the eggs are almost completely cooked cut into small slices and add to onion and chicken mixture.
5. After vegetables are cooked, drain off excess water and add to frying pan.
6. Add spices in various levels and amounts, add freely at this point, because the addition of rice will lesson the seasoning intensity.
7. Add cooked rice and any remaining spices.
8. Now add balsamic vinegar
9. If you wish to not use mayonnaise, add some olive oil and a beaten egg to the mixture in order to help it hold together. OR at this point take off heat and add mayonnaise.
10. Another possible variation would be the use of plain yoghurt as a stickifying agent.

Rot Mocha: Theme and Varriations

2004-11-06T14:07:00.000-05:00

Varriation I:

*Chocolate Milk
*Coffee
Fill 1/4 a mug with chocolate milk. Heat it up in microwave for 30 sec. Fill the rest with coffee.

Varriation II:

*Chocolate ice cream
*Coffee
Fill a mug 3/4 w/ coffee, then add chocolate ice cream to fill it up.

Varriation III:

*Chocolate ice cream
*Coffee
*Oreos/Reeces/Heath/M&M's/Chocolate Chips (optional)
Fill a water glass w/ ice cream. Add candy if you want. Fill in the cracks with coffee and stir.

Rot Orange Shake

2004-11-06T14:05:00.000-05:00

Ingredients:

Orange Juice
Vanilla Ice Cream
Milk (if desired)

Directions:
Get one of those water glasses, and fill it halfway with ice cream. Fill the rest with orange juice (and milk if desired) and stir really well.

Yummy Orange Smoothie

2004-11-04T22:59:00.000-05:00

This is a really good drink for mornings.

Ingredients:
1 6-oz can frozen orange juice concentrate (actually I just use half a regular-sized can)
2 cups milk
about 8 ice cubes
1/2 tsp vanilla or almond extract (use vanilla because almond extract tastes yucky in things)

Dirictions
Blend until smooth. Serve at once.

Yields about 4 1/2 cups

Pasta Alfredo with Chicken bits

2004-11-04T22:55:00.000-05:00

Ingredients
12 oz can of canned chicken (or if you don't like meat or canned meat find something else to use or don't use protein at all, your call)
1 box of linguine
1 pkt of alfredo sauce
1 cup milk
1/2 c. half and half
4 Tbs butter
1 cup chopped onions
4-5 oz of cheddar cheese
2-3 oz of processed cheesy stuff
2 Tbs parmesan cheese
2 Tbs chives
2 Tbs parsley
1 Tbs oregano
salt and pepper to taste

Instructions
Cook Pasta, drain
Warm butter on large skillet
Add onions and chicken and fry until lightly cooked
Add alfredo packet and parmesan cheese
Add half and half and milk
Stir until it forms a smooth sauce
Slice cheese thinly as you add it in order to aid dissolving process
Add spices
Continue to stir sauce over low heat until desired thickness is achieved (feel free to add more cheese, milk, or spices according to ones own taste)
When sauce is finished toss with drained pasta and serve warm.

I made this today for lunch, I think it was pretty yummy.

Pumpkin Ice Cream

2004-11-01T18:11:00.000-05:00

This is in honor of the amazing pumpkin ice cream at the potluck at church yesterday. It probably isn't the same recipe, but it looked good. Sorry for all the internet recipes, the next one will be one that I actually use.

Pumpkin Ice Cream

Pumpkin ice cream is just like pumpkin pie - but there's no hassle with making a crust. Yields about 1 1/2 quarts.

Ingredients:

	3/4 c. brown sugar
	1 c. canned solid-pack unsweetened pumpkin
	1 tsp. cinnamon
	3 egg yolks
	1/4 c. granulated sugar
	1/4 tsp. grated nutmeg
	1/8 tsp. ground cloves
	1/2 tsp. ground ginger
	2 c. heavy cream
	2 c. milk
	1/8 tsp. salt
	1 tbsp. vanilla extract

Steps:

Combine cream, milk, brown sugar and granulated sugar in a medium-sized saucepan over medium heat. Cook, stirring, until the mixture is hot but not boiling, about six minutes.

Whisk eggs in a medium bowl. Gradually whisk 1 c. of the warm cream mixture into the bowl with the eggs.

Pour the egg mixture back into the saucepan, reduce the heat to medium-low, and cook, stirring, until the mixture thickens enough to coat the back of a spoon, 5 to 10 minutes. Do not boil.

Strain the custard into another bowl and cover it partially with plastic wrap. Cool at least one hour at room temperature.

Combine pumpkin, vanilla, cinnamon, ginger, nutmeg, cloves and salt in a medium bowl and blend well. Add to the cooled custard and mix so that all the ingredients are evenly distributed. Refrigerate, covered completely, in the coldest part of your refrigerator until the mixture is very cold, about six hours.

Stir the cold pumpkin mixture, then pour into the mixing bowl of an ice cream maker. Freeze according to ice cream maker manufacturer's directions.

Put pumpkin ice cream in a container with a tight cover. Freeze at least three hours before serving.

Tips:

When thickening the custard so that it coats the back of a spoon (step 3), the temperature of the mixture should register at least 160 degrees F on a candy thermometer.

The refrigerated custard that has yet to be frozen in the ice cream maker (step 5) can stay covered in the refrigerator as long as three days.

The finished pumpkin ice cream tastes best if eaten within four days of making it.

Make sure your ice cream maker can accommodate 1 1/2 quarts. If not, throw away the excess.

Warning:

When heating the custard in the thickening phase (step 3), do not boil it. The egg yolks will curdle.

Rice and Beans (the nafzigga way)

2004-10-30T18:13:00.000-05:00

Ingredients
1 can of kidney beans
1 can of black beans
1 onion
1 pkt of taco seasoning
2 teas. of cumin
2 teas. of cilantro
2 teas. of garlic salt
1/2 cup of processed cheese spread
2 eggs
2 cups of cooked rice
salsa
salt

Instructions

Cook rice (if using a rice cooker, remember proportions of 2 water for every 1 rice)
drain beans (not too dry, leave some liquid)
chop and fry onions
heat beans on stove
add taco seasoning and other spices
add onions to beans
mix in cheese to bean mixture and stir until cheese is melted
when rice is cooked, fry each egg individually until yolk just a little runny
when ready to serve, layer rice, beans and egg on top of each individual plate, salt egg lightly and add salsa to side of plate.
Eat warm (optional to add chunks of swiss cheese)

Serves: 2 plus some leftover beans with some rice for a third person like your roomie :)

Butternut Squash with Onions and Pecans

2004-10-30T13:38:00.000-05:00

First: It takes forever to bake! Start at 4 for dinner at 6 or 7. The longest part is the baking. The rest doesn't take long.

Olive oil
2 handfuls of onions
1 handful crushed pecans
1Butternut Squash
1 T Brown Sugar (roughly)
Parsley
Butter

Preheat oven to 375 degrees. Cut squash in half and take out seeds. Make lots of knife cuts into the top part of the squash, making cracks so the onions and other things can seep into it. Saute onions in olive oil or butter (olive oil is healthier). Put onions and pecans over top. Top with pats of butter and springkle brown sugar and parsley over top. Bake in bread pans or whatever will hold it. When it starts to sizzle (about 45 mins. or so) stir everything but the squash itself. It's done when you poke it and it doesn't poke back.

Russian Mennonite Favorites

2004-10-28T01:35:00.000-05:00

Ok, so they're personal favorites...other Russian Mennonites can have wierd tastes sometimes...beware, the Russian Mennonites of the old days had MUCH more time on their hands than college students...but I highly suggest you try these recipes!

Zwieback Recipie -- makes 4 dozen
(see below for bread maker adaptation)

2 c. milk -- warm
1 stick of margerine
1 stick of butter
(or 2 sticks of butter)
4 T. sugar
2 t. salt
1 c. water -- warm
1 1/2 pkg yeast (1pkg. = 2 1/4 t.)
8-10 cups of flour

Put in yeast in a large bowl. Add flour*, sugar, and salt. Melt butter and add to heated -- but not boiling -- milk and water. Pour in while stiring dry mixture. Knead well*. Let rise. Pinch into big balls and small balls. (Not too big and not too small. Remember -- they rise later.) Place on greased cookie sheets and cover with a tea towel. Let rise for 1 hour. After risen, preheat oven to 400 degrees. Dip finger in water and make an indentation in the center of the bigger balls. Place small balls in the indentations of the big ones. Bake two pans at a time for apx. 10 minutes. Switch levels of pans and bake again for apx. 10 minutes (20 min total). Take out of oven. It doesn’t matter if the bread is cooled to eat it. (In my opinion, it’s best when warm.) Eat with jelly and butter, if you like. It’s rich, so butter may not be nessecary. Enjoy!

* Add 8 c. first; when kneading, add more until perfect. The dough should not be sticky, but not too firm. When kneading, keep adding just enough flour so dough stops sticking, but is not firm. It should be elastic.
**Kneading zwiebach can be tricky. When adding flour, be sure you don't knead too much; otherwise it will become hard and less pliable. Many people consider making zwieback as an art. Don't feel bad if they're not perfect the first time.

Bread Maker Zwiebach

1 1/4 t. yeast
4 1/2 c. white flower
1 t. salt
2 T. sugar
heat 1-2 min (must be warm to activate yeast w/ sugar):
1 c. milk
1/2 water
1 stick of butter

set maker not to bake: just mix, knead, let rise. take it out when bread reaches top of maker. Follow rest of intstructions above.

I prefer to knead the zwiebach by hand...I can control the dough quality better that way.
**************
Pfeffernusse (Peppernuts)

1 c. butter 1/2 t. baking soda 1/2 t. cloves
1 c. sugar 2 t. cinnamon Enough annise
1 c. Karo syrup 1 t. nutmeg to add spicy
1 c. sour cream 1 t. ginger flavor.

Blend together (in order as listed starting with butter and sugar) and add enough flour to make the dough stiff. It should be stiff enough to roll into long ropes like playdough. Chill. Roll dough a little at a time into long ropes about 1/3 in. thick or smaller. Cut dough with scissors into sections the size of a dime. Place on greased cookie sheet. They can be close together, but not touching. Cook at 350 Degrees for 15 min. Done when the dough forms a crust. Don't over bake! They'll get hard and will threatten to crack your teeth. Smaller cookies take shorter time; no longer than 15 min. for tiny ones. Large up to 20 min. Enjoy! (Ask Zeb for his family's practice with the ones that stick together.)

Ok there are tons of recipes for peppernuts. My own wonderful recipe flew out of my head the moment I baked them all. Maybe with my 4-week christmas break I'll recreate it. Anyway feel free to create your own recipe, adding more or less spices as you see fit. You can replace the Karo syrup with maple syrup or molases (my preference).
******************
Flo's Varenikje Recipe (for those of you who were there when I made them, this recipe isn't nearly as salty as mine ended up. I just can't follow directions)

Dough:
8 1/2 c. flour
1/2 T baking powder
1 T salt
2 t. cream of tartar
1/2 t. baking soda
1 1/2 c. instant dry milk
2 c. shortening

Mix with mixer until it resembles cornmeal - store on shelf. 8 c. of mix makes 40 varenikje.
To 8 c. of mix, add 1 1/2 c. water. Mix well and knead until smooth and shiny. Roll out as thin as possible (in portions). Cut circles in sizes desired (1 lb coffee can is a good size). Refrigerate circles till chilled or overnight.

Filling**:
4 cartons 12 oz. dry cottage cheese*
2 eggs
salt and pepper

Mix with mixer till it clings together. form into balls to fit circles. place on paper towels and refrigerate overnight. place balls on circles. Wet edges and fold over and close with a fork. Deep fry. Serve with favorite gravy (I like onion or ham gravy). Best served with the really good sausage you can get at the MCC sale.

*cottage cheese must be dry, otherwise if the varenikje leaks durring frying it will pop and boil and burn and create a big mess of the oil. You can get it at any place owned by Kroger. Also called Baker's Cottage Cheese. If you can't find it, buy a little bit more cottage cheese and find a really fine strainer or a cheese cloth, and make cottage cheese as dry as possible.
**Also, it's good filled with apples and cinamon, or other fruit, as more of a desert.

Agression Cookies

2004-10-28T01:11:00.000-05:00

Yield: 10 servings

Ingredients
3 c Brown sugar
3 c Margarine
6 c Oatmeal
3 c Flour
1 tb Baking soda
2 c Chocolate chips

Instructions

1. Put the ingredients in large bowl. Mash, squeeze, knead, etc until it is completely blended. Form into small balls about 1 to 1 1/2 inches in size.

2. Place on an ungreased cookie sheet. Butter the bottom of a small glass and dip into white sugar, then pound the cookies flat. Bake at 350 degrees for about 10 to 12 minutes.

3. This is a good recipe to use when you need to get rid of some agressions because the dough is too heavy for most mixers. So you have to use your hands and beat it!!

4. You can also use peanut butter or butterscotch chips or a mixture of them.

Balsamic Vinegar

2004-10-22T15:46:00.000-05:00

Meryl was asking for recipies that included Balsamic Vinigar because she has some to use in her room, so here are a few recipies I found:

Balsamic Glazed Chicken
Balsamic Strawberries
Balsamic Pork Stir Fry
Pasta With Roasted Vegetables and Balsamic Vinegar
Avocado and Mozarella Stuffed Tomatoes
Alpine Mushroom Salad
Allison's Great Veggi Sandwich
Cafe Flora's Vegetable Nut Burgers
Asparagus and Morels In Wild Mushroom Vinegrette
Scrambled Eggs
Tomato and Herb Bruschetta
Peaches With Balsamic Vinegar and Black Pepper

The possibilities are endless!

Lavender!

2004-10-22T11:05:00.000-05:00

Hey everybody,
Most of you know that I love lavender in pretty much any form, so I thought I would go looking for lavender recipes! I found a great website with history, preperation tips, recipes, and ordering info. Here is one of the recipies I found that looked interesting. For the website, go here.

Lavender Sorbet

1 cup sugar
2 cups water
1 tablespoon lavender flowers (food grade)*
2 1/2 tablespoons freshly squeezed lemon juice
2 tablespoons vodka

* Found in Health Food Stores, Gourmet Stores, or use your own hand-dried flowers.

In a medium saucepan over medium heat, combine sugar and 1 cup water until the sugar dissolves. Add the lavender flowers; stir until mixture comes to a boil; reduce heat to low and simmer 5 minutes. Remove from heat, cover, and let stand approximately 10 minutes.

Place a fine strainer over a large bowl and pour syrup mixture through (straining out the lavender flowers). Add lemon juice and vodka to the strained syrup mixture; stir until thoroughly blended.

NOTE: The vodka (or any other type of alcohol) is the secret to a soft sorbet. Alcohol itself does not freeze and adding a little bit keeps the sorbet from doing the same. Vodka is excellent to use because it doesn't affect the taste.

Ice Cream Maker - Transfer mixture to ice cream maker, process according to manufacturer's instructions.

Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time.

NOTE: Can be prepared 3 days in advance. Cover and keep frozen.

Makes 8 to 10 servings.

Meryl's Fried Rice

2004-10-21T22:04:00.000-05:00

sesame seed oil
1 medium yellow or white onion, chopped
2 cloves of garlic, finely chopped, (or 1/2 a spoonful of crushed garlic)
almonds (or cachews or walnuts) (optional)
ginger root (or 1/2 spoonful of smuched ginger)
veggies (corn, peas, zuchini, bell peppers, whatever you have)
2 c. ALMOST COOKED rice
salt
1 egg
sesame seeds (optional)
1 tomato, cubed
golden rasins (optional)

Chop about 1 t. of ginger. Turn stovetop to a little above medium heat. In a large wok or frying pan, heat up a little oil in the bottom. Throw in onions, then garlic into oil. Let onions soften and turn yellowish, but don't let the garlic burn. Throw in the nuts. Let nuts toast a little bit. Throw in ginger (stand back too), mix around. Add veggies, let them all cook, constantly stirring/mixing. Add rice, a little at a time. Don't let things burn, so add oil as needed. Let rice finish cooking, stirring. Add golden rasins and sesame seeds. Add more garlic, ginger and salt to taste. Add egg. Mix around egg so it is evenly coated through rice. Stir until egg is cooked. Add tomatoes. Let things fry and get slightly crunchy if desired. Eat. Mmm.

Stir-fry (one variation of many)

2004-10-21T01:28:00.000-05:00

Ingredients
2-3 cups cooked rice
2 eggs
2 cloves minced garlic
3-4 Tbs. olive oil
3/4 cup chopped onion
1/2 cup green pepper
1/2 a tomato chopped
3/4 cup pine nuts
Spices to taste (we used chives, cilantro, onion powder and salt and pepper)

Instructions
-fry onion and garlic together
-add green pepper
-add egg
-add spices
-add pine nuts
-add rice
-add tomato
-add additional spices
-fry until everything is cooked and well heated
-eat!
(most recently used by Meryl and Abby for their yummy dinner, the cilantro was Meryl's idea and it adds a really nice kick!)

New York Style Cheesecake Supreme

2004-10-20T22:02:00.000-05:00

Of the cheesecakes I have made, I favor this recipie the most. Hopefully someone else will be able to appreciate it as much as I.

Pans required:
1 - 9" spring-form pan
1 - metal pie pan or pan of comperable size (must be able to sustain oven temps)
1 - saucepan (if makeing glaze)

Crust:
1 Cup sifted all-purpose flour
1/4 Cup sugar
1 tsp. grated lemon peel
1/2 Cup butter or margarine
1 slightly beaten egg yolk
1/4 tsp. vanilla

Fillings:
5 - 8 ounce packages of cream cheese
1/4 tsp. vanilla
3/4 tsp. grated lemon peel
1 3/4 Cups sugar
3 Tblsp. all-purpose flour
1/4 tsp. salt
1 Cup of eggs (about 4 or 5)
2 egg yolks

Fruit Glaze:
1 Cup of fresh fruit crushed (Cherries, Strawberries, Blackberries, or whatever else you may fancy)
3/4 Cup of water
2 Tblsp. of cornstarch
1/2 Cup of sugar
Food Coloring (if desired)

To make crust:
Comine first 3 ingredients. Cut in the butter until it is crumbly. Add the egg yolk and vanilla; mix well. Remove the sides of the pan and pat 1/3 of the dough on the bottom of it. Bake at 400 degrees about 8 min. or til golden brown. Remove from oven and set aside to cool. Butter sides of pan and attach to the bottom (when cool). Pat remaining dough on the sides of pan to a height of 1 3/4".

To make filling:
Let cream cheese stand at room temperature to soften (cover and let sit for 1 to 1 1/2 hours), or place in a covered microwaveable dish and microwave it. As microwaves vary, heat each 8 oz. package individually. When heating the first package heat it for 30 sec. if it is still not ready add 15 or 20 sec. Use this heat time for remaining packages. Continue to do this until desired softness is achieved. If you put it in for 2 or 3 min and check on it occasionally you may ruin the cream cheese. This is also why one should heat each package individually.
Once cream cheese is softened beat until creamy. Add the eggs and yolks one at a time and beating after each one to blend evenly. Gently stir in cream. Slowly, turn into the crust lined spring-form pan.

Preheat oven to 450 degrees

Fill a metal pie pan or chosen pan half full with water.
Place this pan and water in the oven on the lower rack.
(This is to "humidify" the oven as the cheesecake cooks. This will prevent the top crust from cracking due to a lack of moisture.)

Place the spring-form pan on the middle oven rack centered above the pan with water.

Bake at 450 degrees for 12 min. Reduce heat to 300 degrees and bake for another 55 min. or until a knife inserted off-center comes out clean. Remove from the oven and let it cool for 30 min. Losen the sides of the spring-form pan with a spatula. Cool for another 30 min. then remove the sides. Cool for 2 more hours.

To make glaze (while cheesecake is cooling):
Crush 1 cup of fresh fruit. Add 3/4 Cup of water. Cook for 2 minutes; sieve. In a saucepan combine 2 Tblsp. of cornstarch and 1/2 Cup of sugar. Gradually stir in the hot fruit mixture. Bring this to a boil while stirring constantly. Cook and stir until it is thick and clear. If desired add a few drops of food coloring to achieve desired color. Cool to room temperature.

Combining cheesecake and glaze:
When the cheesecake has cooled completely place either fresh whole fruit or fresh slices on top of cheesecake in desired pattern. Pour glaze over the fresh fruit on top. Chill for 2 more hours.

Enjoy!

First recipe :) ~ Ramen egg-drop soup

2004-10-20T21:22:00.000-05:00

Ok, this is under the quick and easy category.

Ramen Egg-drop Soup

One package ramen noodle soup- chicken
2 eggs
water

boil about 1 cup more water than the ramen calls for
add noodles and boil till almost done
add eggs by cracking into boiling water and stirring vigorously
make sure you break the yoke
boil for a min or so and then season
enjoy :)

optional add-ins: curry power to taste, half in half or milk

Yeah for Meryl

2004-10-20T17:38:00.000-05:00

Yes it is about time we had a forum for recipies. I am not going to write long though cause meryl and I are gonna go cook, maybe we will post our recipe later :)

Come One, Come All!

2004-10-20T16:41:00.000-05:00

Yes! The time has come! Let us all share our good, worthy, gourmet, silly, tasty, scrumptious, quick 'n easy, and any other kinds of recipes with each other and become a wonderful food-eating community. All in favor? Say Yum!