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Source: (consider it)
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Thread: Heaven: Recipe Thread - The Second Course
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Nats
Shipmate
# 2211
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Posted
Friends of mine made sloe gin last year and did no pricking, just bunged them in the freezer for a bit first. That appears to have the same effect of letting the juices out, and making such good sloe gin that this year I have to make some too ![[Big Grin]](biggrin.gif)
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life is purple
Posts: 376 | From: Swindon, UK | Registered: Jan 2002
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Qupe
Shipmate
# 12388
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Posted
Sounds beautiful Nats!
Well, over on the Little Britain thread I mentioned that I cook for my little girl who is allergic to various foods (wheat, soya, nuts and egg) and so here is the ginger biscuit recipe I do for her. It's v. v. v. basic but you can tinker with it and if you want it to be a bit more grown-up you could always add some luscious stem ginger pieces.
3 oz flour (Doves Farm in UK do a good gluten free one)
2 oz butter
1 oz sugar
half teaspoon ginger (or cinnamon, or a little cocoa, or anything else that takes your fancy)
teaspoon-ish of milk
So all you do is to mix said ingredients together until you have a doughy biscuity substance, which you divide into biscuit type shapes and bake in the oven for about 15 mins on about 180 degrees / gas 4. Sorry to be so vague but I'm afraid I'm quite a vague cook!
One thing to bear in mind is that gluten free flour absorbs a lot more fluid than wheat flour, so you need more fluid in your recipes. I have not yet managed to roll this dough out and cut out shapes (the flour breaks up more easily than wheat flour)- rolling it in your hands into circle shapes and then pressing it down onto the bkaing tray works much better.
Sorry if this is far beneath the culinary standard displayed on the ship! It is pretty basic as I said but it works!
If anyone is interested I'll try and post alink to a rather wonderful lemon cheesecake which works exceptionally well with these biccies as the base.
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'Knowledge is knowing that a tomato is a fruit. Wisdom is not putting it in a fruit salad.'
Posts: 802 | From: Down the road from the chocolate factory | Registered: Feb 2007
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welsh dragon
Shipmate
# 3249
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Posted
Thanks! I'd be very interested in the cheesecake recipe too ![[Smile]](smile.gif) .
Posts: 5352 | From: ebay | Registered: Aug 2002
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Qupe
Shipmate
# 12388
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Posted
Well I have done this one as a lemon cheesecake instead of orange - http://www.bbcgoodfood.com/recipes/3430/nobake-orange-cheesecake.jsp
We have to avoid baked cheesecakes with egg in because of Doulosette's allergies, but of you search on the BBC Good Food site they have quite a few decent-looking cheesecakerecipes, some of which are baked. I love cheesecake! [greedy emoticon!]
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'Knowledge is knowing that a tomato is a fruit. Wisdom is not putting it in a fruit salad.'
Posts: 802 | From: Down the road from the chocolate factory | Registered: Feb 2007
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Suzywoozy
Shipmate
# 6259
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Posted
quote:
Originally posted by welsh dragon:
Hi - does anyone have any suggestions for courgette/zucchini/squash flowers? T
Last year we had a glut (alas this year there are none ![[Frown]](frown.gif) ) and we just shoved them in everything. We always use them instead of aubergine in mousaka. We used lots in stir fries. We put them in salads finely chopped, with other finely chopped veg and mixed with dressing, or in rice or couscous salad. Also in stew or pies. Sliced, mixed with onion, fried with cumin and coriander and used to top jacket pots. basically they went in everything. I also puréed them and added them to meatloaf or meat balls.
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My life.
Posts: 658 | From: Ambridge | Registered: May 2004
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babybear
Bear faced and cheeky with it
# 34
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Posted
quote:
Originally posted by Sister Mary Precious:
I have a very very very very large crop of small green seedless grapes. Any suggestions?
From this time of year onwards we have a produce stall in church. People bring in their excess and people can help themselves to it. It works well.
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I make a lot of soups, and I regularly use potato flour for thickening. I know of no-one with an allergy to potatoes. Tomato and lentil soup is a good (and very thick) soup that coeliacs, vegans, veggies, and pretty much anyone can enjoy.
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I cam across a lovely recipe for a salad made from tomato, courgette and mozzarella. Slice and arrange the ingredients. Make a French dressing, add in extra basil or add a teaspoon of pesto to the dressing. Drizzle the dressing over the salad and leave in the fridge for an hour or so.
It make a very clean, fresh tasting salad, full of summer flavour.
Posts: 13287 | From: Cottage of the 3 Bears (and The Gremlin) | Registered: May 2001
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Josephine
Orthodox Belle
# 3899
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Posted
At the farmer's market yesterday, the fisherman who sells wild-caught, line-caught salmon and halibut had a sign up saying it was his last day for the season. So I bought both halibut and salmon. We had the halibut last night, prepared with a simple and delicious recipe I have also used for catfish.
Halibut with Lime and Basil
1 2-pound piece of halibut
juice and zest of 2 limes
large handful of basil leaves, cut or torn into smallish bits
6 tablespoons butter, melted
Put the halibut in a baking dish. Pile the basil on top.
Mix the butter, lime juice, lime zest in a bowl.
Pour over the fish.
Bake at 350 degrees, basting occasionally, until done.
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I've written a book! Catherine's Pascha: A celebration of Easter in the Orthodox Church. It's a lovely book for children. Take a look!
Posts: 10273 | From: Pacific Northwest, USA | Registered: Jan 2003
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rugasaw
Shipmate
# 7315
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Posted
Earlier this week I decided that I needed to cook Pata a nice dinner to help recover from work. I a sure I stole this recipe fro somewhere but it is good.
Seared Tuna Steak
- 1/4c soy
- 1/4c honey
- 2-3 Tblspns wasabi powder
- 1 lb Tuna steak
- 1tblspn canola oil
- 1tblspn seasame oil
Use good ingredients do not skimp. Mix the soy honey and wasabi reserve a quater to a half f the liquid and place in the refigerater. Salt and pepper the tuna then cover in the liquid. In a frying pan heat seasame oil and canola oil on fairly high heat. Sear the tuna on both sides approximately 2 minutes per side. You want a good crust yet the inside to be rare. Slice thin use the reserved sauce to dip the tuna in.
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Treat the earth well, It was not given to you by your parents. It was loaned to you by your children. -Unknown
Posts: 2716 | From: Houston | Registered: Jun 2004
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Mamacita
Lakefront liberal
# 3659
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Posted
Another Farmers' Market person here. I went overboard buying fresh tomatoes, and I know I'll do more of the same next weekend. Any recipe ideas -- spaghetti sauce, whatever -- appreciated.
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Do not be daunted by the enormity of the world’s grief. Do justly, now. Love mercy, now. Walk humbly, now. You are not obligated to complete the work, but neither are you free to abandon it.
Posts: 20761 | From: where the purple line ends | Registered: Dec 2002
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Josephine
Orthodox Belle
# 3899
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Posted
If your farmer's market also has fresh green beans, then try this, Mamacita:
Greek Style Green Beans with Tomatoes
3/4 c. olive oil
1 large onion, chopped
1/4 c. scallion greens, chopped
4-6 cloves garlic, chopped
2 or 3 large fresh tomatoes, chopped
1 tbsp. oregano
1/4 tsp. dill
4 drops hot sauce (optional)
1 c. water
Salt & pepper to taste
1/2 tsp. sugar
2 lbs. fresh green beans, washed & snapped
Heat up the oil in a 4 quart pot. When it's fragrant, cook the onion, scallions, and garlic until tender. Add the tomatoes, oregano, dill, sugar and water. Salt and pepper to taste.
Add green beans and stir well and bring to a boil. Cover and reduce heat to low. Cook on low heat until beans are tender, about 45 minutes.
Some people like this better fixed the day before, and reheated just before serving.
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I've written a book! Catherine's Pascha: A celebration of Easter in the Orthodox Church. It's a lovely book for children. Take a look!
Posts: 10273 | From: Pacific Northwest, USA | Registered: Jan 2003
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TubaMirum
Shipmate
# 8282
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Posted
quote:
Originally posted by Mamacita:
Another Farmers' Market person here. I went overboard buying fresh tomatoes, and I know I'll do more of the same next weekend. Any recipe ideas -- spaghetti sauce, whatever -- appreciated.
Mmmm. Tomato sauce with fresh tomatoes is the most wonderful thing in the world.
Just take some mushrooms and/or onions and/or garlic and/or sausage and/or whatever you like in your sauce, and saute in olive oil; after they are browned, just add diced tomatoes and season with oregano, salt, pepper, and whatever else you like as a seasoning. I like not to not cook it too much - to keep the tomatoes at least partially intact rather than cooking them till they disintegrate. An hour or so at simmer, is all; you'll be able to tell.
I should do this, too, now that I think of it....
Posts: 4719 | From: Right Coast USA | Registered: Aug 2004
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Mamacita
Lakefront liberal
# 3659
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Posted
Those both sound wonderful, thanks. (And yes, I'll be sure to grab some green beans next week.) I just go nuts this time of year because I think a fresh, real tomato is one of the joys of creation, while those hard, orangeish tomatoes which the supermarkets foist upon us the rest of the year are of the devil.
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Do not be daunted by the enormity of the world’s grief. Do justly, now. Love mercy, now. Walk humbly, now. You are not obligated to complete the work, but neither are you free to abandon it.
Posts: 20761 | From: where the purple line ends | Registered: Dec 2002
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Josephine
Orthodox Belle
# 3899
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Posted
Over on the thread about school cafeteria food, Pax Romana mentioned sloppy Joes as something that was merely edible. The ones I make aren't just edible. They're delicious. And they're really easy to make.
The secret is the barbecue sauce. The better your sauce, the better the sloppy Joes. I don't make barbecue sauce from scratch, because there are bottled ones that are better than any sauce I ever made. I use Corky's when I can get it, and the Vidalia Onion barbecue sauce from Dawt Mill in Missouri is also wonderful. You can use Kraft if you have to, but it won't be as good.
Sloppy Joes
1 lb lean ground beef
1 large onion, chopped
1 large green bell pepper, chopped
1/2 lb mushrooms, chopped
bottled barbecue sauce
6 hamburger buns, toasted
Saute the vegetables in a little oil until they're tender. Add the ground beef, and cook until it's completely cooked and crumbled.
Pour in enough barbecue sauce to make the meat and vegetable mixture as sloppy as you like it.
Place a bun on the plate, and spoon the meat and vegetable mixture over the bun. Eat with a fork.
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I've written a book! Catherine's Pascha: A celebration of Easter in the Orthodox Church. It's a lovely book for children. Take a look!
Posts: 10273 | From: Pacific Northwest, USA | Registered: Jan 2003
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Amos
Shipmate
# 44
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Posted
Is it just me, or is this thread especially good at the moment? So many good ideas and delicious looking recipes!
Mourning the end of the brief English tomato season here.
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At the end of the day we face our Maker alongside Jesus--ken
Posts: 7667 | From: Summerisle | Registered: May 2001
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Firenze
Ordinary decent pagan
# 619
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Posted
Right, who's got the wild boar sausage recipes?
I bought some at the Farmers' Market (yes, we do have one in Edinburgh. Very upscale, urban one with not much in the way of still field-wet vegetables, but a lot of cheeses and speciality meats.)
They are quite thick, so I am thinking either a roast or braise. But with what? And what aromatics?
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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kingsfold
Shipmate
# 1726
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Posted
We're getting towards pumpkin time of year. Now, I love pumpkin, but live alone so can end up needing to use the stuff up. Ca you freeze it at all?
Or alternatively, has anyone got recipes for pumpkin pie/pumpkin muffins/pumpkin bread or anything like that?
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I came to Jesus and I found in him my star, my sun.
And in that light of life I'll walk 'til travelling days are done
Posts: 4473 | From: land of the wee midgie | Registered: Nov 2001
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daisydaisy
Shipmate
# 12167
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Posted
quote:
Originally posted by kingsfold:
We're getting towards pumpkin time of year. Now, I love pumpkin, but live alone so can end up needing to use the stuff up. Ca you freeze it at all?
Or alternatively, has anyone got recipes for pumpkin pie/pumpkin muffins/pumpkin bread or anything like that?
I freeze a pumpkin every few years or so, and use it in a variety of recipes, and this works well because I too live on my own.
The trick is to steam the flesh a little before freezing, and freeze it in the quantity most recipes take (in my case, 2 cups).
Posts: 3184 | From: southern uk | Registered: Dec 2006
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Dormouse
Glis glis – Ship's rodent
# 5954
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Posted
Pumpkin soup - mmm'mmm!
Cut up pumpkin flesh into large cubes. Fry in chilli oil with some garlic & fresh ginger. Add chicken/vegetable stock - not too much, but it depends on how thick you like your soup. Simmer until flesh is soft. Zuzz with a hand held blender, or whatever. Season to taste. Add a little cream before serving, if desired. Good with garlicky croutons.
Of course, when our cat (named Pumpkin) misbehaves, we azlways threaten her with making an extra big batch of Pumpkin soup.
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What are you doing for Lent?
40 days, 40 reflections, 40 acts of generosity. Join the #40acts challenge for #Lent and let's start a movement. www.40acts.org.uk
Posts: 3042 | From: 'twixt les Bois Noirs & Les Monts de la Madeleine | Registered: May 2004
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Dormouse
Glis glis – Ship's rodent
# 5954
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Posted
Two days later I realise that I forgot to mention onions. Chop an onion & fry at the same time as the pumpkin.
As you were...............
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What are you doing for Lent?
40 days, 40 reflections, 40 acts of generosity. Join the #40acts challenge for #Lent and let's start a movement. www.40acts.org.uk
Posts: 3042 | From: 'twixt les Bois Noirs & Les Monts de la Madeleine | Registered: May 2004
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Martha
Shipmate
# 185
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Posted
There are whole sites devoted to pumpkin recipes, I think...
I tend to cut them into wedges, scoop out the seeds and roast them. Once they're soft you can mash them up and freeze the puree, which can then be used for pumpkin pie or pumpkin bread. But some pumpkins are quite watery and you have to squeeze gallons of water out in a sieve to get a decent thick puree - it's a lot of hassle. I was very happy when canned pumpkin finally made it to the UK!
Posts: 388 | From: in the kitchen | Registered: May 2001
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Amos
Shipmate
# 44
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Posted
quote:
Originally posted by Firenze:
Right, who's got the wild boar sausage recipes?
I bought some at the Farmers' Market (yes, we do have one in Edinburgh. Very upscale, urban one with not much in the way of still field-wet vegetables, but a lot of cheeses and speciality meats.)
They are quite thick, so I am thinking either a roast or braise. But with what? And what aromatics?
I would be tempted to do one of George Lang's admirable layered cabbage/sauerkraut recipes from 'The Cuisine of Hungary.' Ideally the one that involves cabbage leaves stuffed with seasoned ground meat and cooked rice (bound with an egg), sauerkraut, tomato, pig knuckles (or spare ribs), your wild boar sausage, smoked bacon, paprika, sour cream and caraway seeds. Put the stuffed cabbage leaves at the bottom of your big iron casserole, then sauerkraut, then cook a chopped onion in a bit of dripping, a spoonful of flour, and, when that's cooked for a minute, a spoonful of paprika, caraway seeds, and a cupful of water. Whip and pour over the sauerkraut layer, which should be covered. Then meats and the tomato, neatly arranged. Put the cover on the casserole and cook for about two and a half hours in a very slow oven, lifting the lid as little as possible. Serve with sour cream, or a mixture of sour cream and double cream. I have actually eaten this dish (many years ago) and it's delicious.
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At the end of the day we face our Maker alongside Jesus--ken
Posts: 7667 | From: Summerisle | Registered: May 2001
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welsh dragon
Shipmate
# 3249
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Posted
I just saw Nigella making this on telly - and I wondered if perchance anyone else has tried this recipe and if so whether you thought it worked?
Posts: 5352 | From: ebay | Registered: Aug 2002
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Freelance Monotheist
Shipmate
# 8990
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Posted
I saw it too & definitely want to try it!
We need a drooling smiley for it!
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Denial: a very effective coping mechanism
Posts: 1239 | From: Paris, France | Registered: Jan 2005
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Amos
Shipmate
# 44
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Posted
I am looking for a recipe for something like my grandmother's molasses cookies. They were chewy, crinkled on top, spicy, and molasses-y. A kind of drop cookie, I think. Absolutely delicious. Can anyone help?
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At the end of the day we face our Maker alongside Jesus--ken
Posts: 7667 | From: Summerisle | Registered: May 2001
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rugasaw
Shipmate
# 7315
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Posted
A molasses cookie sound great. I shall wait with drool marks for someone to post a recipe.
I forgot I had a pumpkin cookie recipe. Come fall I am going to try to stuff a sweet pumpkin with meat and wild rice. Well, here is the cookie recipe.
1/2 cup shortening
1 1/2 cup cooked pumpkin
2 1/2 cup flour, less 2 tsp
4 teaspoon baking powder
1 cup raisin or dates
1 cup chopped nuts
1 teaspoon lemon extract
1 1/4 cup brown sugar
2 eggs
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/2 teaspoon cinnamon
Cream shortening and sugar. Add eggs, pumpkin and spices. Blend well. Sift dry ingredients together and add to pumpkin mixture. Blend until smooth. Stir in raisins, nuts and flavoring. Drop by teaspoons onto greased cookie sheet. Bake at 400 degrees for 15 minutes. Yield: Approximately 3 dozen cookies.
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Treat the earth well, It was not given to you by your parents. It was loaned to you by your children. -Unknown
Posts: 2716 | From: Houston | Registered: Jun 2004
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Moo
Ship's tough old bird
# 107
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Posted
The Penzey's catalog arrived today. There is a pumpkin recipe which sounds very good. I haven't had time to try it.
PUMPKIN BARS WITH BURNT SUGAR ICING
PUMPKIN BARS
1/2 c. butter
1 c. brown sugar
2 eggs
2/3 c. canned pumpkin
1 tsp. vanilla extract
1 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
Preheat oven to 350°.
Cream the butter, add the brown sugar, eggs, pumpkin and vanilla and mix well. Sift dry ingredients together and gradually add to the pumpkin mixture. Mix well. Pour into a greased 9" X 13" pan and bake for 15-20 minutes.
When cool, spread with brown butter icing.
BROWN BUTTER ICING
1/2 c. butter
3 c. powdered sugar
1 tsp. vanilla extract
2 tblsp. milk
Heat butter in a heavy pan over low heat until it is light brown. Remove from heat and add powdered sugar, vanilla, and milk. Beat until smooth.
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Kerygmania host
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See you later, alligator.
Posts: 20365 | From: Alleghany Mountains of Virginia | Registered: May 2001
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Mamacita
Lakefront liberal
# 3659
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Posted
quote:
Originally posted by Amos:
I am looking for a recipe for something like my grandmother's molasses cookies. They were chewy, crinkled on top, spicy, and molasses-y. A kind of drop cookie, I think. Absolutely delicious. Can anyone help?
Amos, this recipe is from "The Silver Palate Cookbook." I haven't tried it, but everything I've made from that book has been outstanding.
Set oven to 350F
12 T (1-1/2 sticks) sweet butter
1 C granulated sugar
1/4 C molasses
1 egg
1 3/4 C unbleached flour
1/2 tsp ground cloves
1/2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp baking soda
Melt butter, add sugar and molasses, mix throughly. Lightly beat egg, add to butter mixture and blend well. Sift flour with spices, sald and baking soda, add to the first mixture; mix. Batter will be wet. Lay a sheet of foil on a cookie sheet. Drop tablespoons of batter on foil, leaving 3 inches between cookies. They will spread during baking. Bake until cookies start to darken, 8-10 minutes Remove from oven while still soft. Let cool on foil. Yield 24 very large flat cookies. Store in airtight container.
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Do not be daunted by the enormity of the world’s grief. Do justly, now. Love mercy, now. Walk humbly, now. You are not obligated to complete the work, but neither are you free to abandon it.
Posts: 20761 | From: where the purple line ends | Registered: Dec 2002
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Amos
Shipmate
# 44
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Posted
Thank you, Mamacita! I'll give that recipe a whirl and tell you how it turns out. My grandmother used to make us these 5 dozen at a time, layered between waxed paper in a cardboard dress box.
Moo--I've really missed Penzeys since I came to the UK. However, for British shipmates, the closest UK equivalent is Steenberg Organics, which I've just discovered and is very good.
[ 13. September 2007, 05:29: Message edited by: Amos ]
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At the end of the day we face our Maker alongside Jesus--ken
Posts: 7667 | From: Summerisle | Registered: May 2001
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kingsfold
Shipmate
# 1726
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Posted
What's shortening when it's on the UK side of the Pond?
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I came to Jesus and I found in him my star, my sun.
And in that light of life I'll walk 'til travelling days are done
Posts: 4473 | From: land of the wee midgie | Registered: Nov 2001
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Uncle Pete
Loyaute me lie
# 10422
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Posted
quote:
Originally posted by kingsfold:
What's shortening when it's on the UK side of the Pond?
lard
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Even more so than I was before
Posts: 20466 | From: No longer where I was | Registered: Sep 2005
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Amos
Shipmate
# 44
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Posted
Trex. ![[Snigger]](graemlins/snigger.gif)
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At the end of the day we face our Maker alongside Jesus--ken
Posts: 7667 | From: Summerisle | Registered: May 2001
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Welease Woderwick
Sister Incubus Nightmare
# 10424
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Posted
quote:
Originally posted by kingsfold:
What's shortening when it's on the UK side of the Pond?
Vegetable fat in solid form, Sainsbury and Tesco used to do one but I don't know if they still do. If you have an Asian store nearby try Vanaspati or Dalda [same thing really] which is not as hard and comes in plastic sachets. That is what we use and it is excellent.
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I give thanks for unknown blessings already on their way.
Fancy a break in South India?
Accessible Homestay Guesthouse in Central Kerala, contact me for details
What part of Matt. 7:1 don't you understand?
Posts: 48139 | From: 1st on the right, straight on 'til morning | Registered: Sep 2005
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Mamacita
Lakefront liberal
# 3659
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Posted
quote:
Originally posted by Amos:
Thank you, Mamacita! I'll give that recipe a whirl and tell you how it turns out. My grandmother used to make us these 5 dozen at a time, layered between waxed paper in a cardboard dress box.
I'm back again. I remembered a friend who makes terrific molasses cookies, so I emailed her and here's her recipe. I can guarantee that these are fantastic! While the recipe is very close to the one above, I think it might be a little chewier due to the heavier solid ingredients.
Molasses Crinkles:
3/4 cup shortening
1 cup brown sugar
1 egg
1/4 cup molasses
2 1/4 cup flour
2 tsp baking soda
1/4 tsp salt
1/2 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground ginger
Mix all ingredients, drop by rounded spoonfuls onto greased cookie sheet; sprinkle tops with sugar. Bake at 375 for 7 minutes.
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Do not be daunted by the enormity of the world’s grief. Do justly, now. Love mercy, now. Walk humbly, now. You are not obligated to complete the work, but neither are you free to abandon it.
Posts: 20761 | From: where the purple line ends | Registered: Dec 2002
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Amos
Shipmate
# 44
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Posted
Thank you so much, Mamacita! I really will try them soon (maybe tomorrow) and report back.
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At the end of the day we face our Maker alongside Jesus--ken
Posts: 7667 | From: Summerisle | Registered: May 2001
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Amos
Shipmate
# 44
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Posted
Mamacita, I made your friend's recipe today, and the cookies are delicious. They're not quite the right texture though, being thin and crisp. The cookie I am trying to reproduce was about a quarter of an inch thick, and chewy. Somewhere in my memory is a vague knowledge of the thickness/chewiness vs. thinness/crispness quotient of cookies having to do with the sugar/shortening/flour proportions, the length of time in the oven, and the oven temperature. But I can't recall which way one ought to go: reduce butter a bit? Increase oven temperature?
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At the end of the day we face our Maker alongside Jesus--ken
Posts: 7667 | From: Summerisle | Registered: May 2001
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Moo
Ship's tough old bird
# 107
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Posted
I've been trying to reconstruct the oatmeal cookie recipe my grandmother used.
I found a recipe that looked right, but the cookies spread out too much and were too crunchy. Next time I will reduce the amount of shortening by a half and bake it at a higher temperature for a shorter time.
In general, the lower the oven temperature and the longer the bake time, the crisper the cookie.
Moo
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Kerygmania host
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See you later, alligator.
Posts: 20365 | From: Alleghany Mountains of Virginia | Registered: May 2001
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Mamacita
Lakefront liberal
# 3659
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Posted
quote:
Originally posted by Amos:
Mamacita, I made your friend's recipe today, and the cookies are delicious. They're not quite the right texture though, being thin and crisp. The cookie I am trying to reproduce was about a quarter of an inch thick, and chewy.
Funny, that's how they turn out when Vicki makes them. I don't know what to suggest. I know that she makes them with 1/3 C liquid egg substitute, but I wrote it as 1 egg since I wasn't sure about the availability of the liquid egg product. I don't know if that would have made the difference (and actually the ratio is 1/4C egg substitute to 1 egg, so the batter should not have been too thin). I'm thinking that the difference might have been in the type of shortening, but I will defer to the wiser cooks here. I'm sorry it didn't work out, Amos.
[ 15. September 2007, 23:17: Message edited by: Mamacita ]
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Do not be daunted by the enormity of the world’s grief. Do justly, now. Love mercy, now. Walk humbly, now. You are not obligated to complete the work, but neither are you free to abandon it.
Posts: 20761 | From: where the purple line ends | Registered: Dec 2002
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Amos
Shipmate
# 44
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Posted
Dear Mamacita, don't be sorry! They're delicious (the family has nearly eaten them all now) and I'm going to tinker with oven temperature and time (I think that's the problem).
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At the end of the day we face our Maker alongside Jesus--ken
Posts: 7667 | From: Summerisle | Registered: May 2001
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Amos
Shipmate
# 44
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Posted
Apologies for the triple post. After looking into the principles of cookie-baking in my King Arthur Flour Cookbook, I think I will try Mamacita's recipe again, using shortening, or part shortening, rather than butter, and cutting down on the sugar.
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At the end of the day we face our Maker alongside Jesus--ken
Posts: 7667 | From: Summerisle | Registered: May 2001
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Amos
Shipmate
# 44
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Posted
Will try Moo's suggestion as well.
My grandmother's best cookies: Molasses (thick, chewy, spicy, with big sugar crystals on top); Sugar cookies flavoured with aniseed; Oatmeal cookies like the ones Moo described, with some combination of raisins, chopped nuts, and/or shredded coconut in them.
It's not that I have trouble baking cookies: it's just that I'm having trouble recreating these particular ones!
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At the end of the day we face our Maker alongside Jesus--ken
Posts: 7667 | From: Summerisle | Registered: May 2001
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nickel
Shipmate
# 8363
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Posted
quote:
Originally posted by Mamacita:
quote:
Originally posted by Amos:
Thank you, Mamacita! I'll give that recipe a whirl and tell you how it turns out. My grandmother used to make us these 5 dozen at a time, layered between waxed paper in a cardboard dress box.
I'm back again. I remembered a friend who makes terrific molasses cookies, so I emailed her and here's her recipe. I can guarantee that these are fantastic! While the recipe is very close to the one above, I think it might be a little chewier due to the heavier solid ingredients.
Molasses Crinkles:
3/4 cup shortening
1 cup brown sugar
1 egg
1/4 cup molasses
2 1/4 cup flour
2 tsp baking soda
1/4 tsp salt
1/2 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground ginger
Mix all ingredients, drop by rounded spoonfuls onto greased cookie sheet; sprinkle tops with sugar. Bake at 375 for 7 minutes.
That's very similar to my family recipe for "old fashioned ginger cookies". We always used to roll the dough into balls, then roll the balls in bowl of sugar, then bake. The sugar gave them a nice crunchy-sweet top. I guess it also gave Mom a break, keeping us kids occupied for that much longer....
Posts: 547 | From: Virginia USA | Registered: Aug 2004
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Josephine
Orthodox Belle
# 3899
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Posted
quote:
Originally posted by Amos:
Mamacita, I made your friend's recipe today, and the cookies are delicious.
Did you substitute butter for the shortening in the recipe? In my experience, that always changes the texture of cookies.
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I've written a book! Catherine's Pascha: A celebration of Easter in the Orthodox Church. It's a lovely book for children. Take a look!
Posts: 10273 | From: Pacific Northwest, USA | Registered: Jan 2003
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babybear
Bear faced and cheeky with it
# 34
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Posted
I am looking for recipes for vegan spreads.
We are having a barn dance and ploughman's supper at church tomorrow. The supper will be something like bread, cheese and cold meats. Not very vegan.
I have come across a savoury apple spread made from lentils and apples. Walnut and garlic spread also sounds interesting.
Thanks in advance
Posts: 13287 | From: Cottage of the 3 Bears (and The Gremlin) | Registered: May 2001
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Karl: Liberal Backslider
Shipmate
# 76
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Posted
Is the bread vegan? That's your starting point. I hate having to cater for vegans even though my sister's one, because there is whey powder in almost everything.
Live long and prosper (or is that Vulcans?)
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Might as well ask the bloody cat.
Posts: 17938 | From: Chesterfield | Registered: May 2001
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Sioni Sais
Shipmate
# 5713
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Posted
Some shop-bought Houmous and Tzatziki is Vegan, otherwise make your own. Ditto Salsa dips. The breads that go with them, pita or chapatis are also. bagels and tortillas need not be anything other than Vegan.
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"He isn't Doctor Who, he's The Doctor"
(Paul Sinha, BBC)
Posts: 24276 | From: Newport, Wales | Registered: Apr 2004
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Yangtze
Shipmate
# 4965
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Posted
Lentil pate is a great spread. Basically cook up some lentils (I like making this with the dark kind but I guess any would work) and then mash with heaps and heaps of olive oil and lots of salt.
You can play about with adding flavourings (chilli, herbs etc) but plain and simple is really good.
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Posts: 2022 | From: the smallest town in England | Registered: Sep 2003
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EnglishRose
Shipmate
# 4808
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Posted
Hummus is ridiculously easy to make at home and cheaper than shop-bought versions if you're catering for large numbers.
Throw a tin of chickpeas into the food processor, add 1 tablespoon of tahini and fresh garlic to taste (2 or 3 cloves max: too many and it will be bitter). Add a spoonful or two of olive oil and juice of half a lemon and whizz it up (I sometimes use the juice of a whole lemon if it's small). Top with a sprinkle of paprika.
Posts: 544 | From: London | Registered: Aug 2003
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Jengie jon
Semper Reformanda
# 273
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Posted
Babybear, never over look the ridiculously common i.e. peanut butter or if you are up to it, try home-made nut butter. Just nuts (I suggest that you stick to the softer ones, so you might use almonds, cashews and/or hazel nuts). Grind a small quantity in a coffee grater then add an oil (I use sesame, but sunflower or almost any other but olive oil) so as to get the peanut but consistency. Salt may be added if you wish.
Some vegans will take honey (are bees animals?) so you might like to add a really small quantity of this which really adds to the butter.
Jengie
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Back to my blog
Posts: 20894 | From: city of steel, butterflies and rainbows | Registered: May 2001
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Otter
Shipmate
# 12020
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Posted
quote:
Originally posted by Jengie Jon:
Some vegans will take honey (are bees animals?
I think of bees as animals, and at the same time I can see how vegans can happily consume honey - even man-made beehives are just a making the bees' natural hive-building behavior easier, you're really not getting them to do anything unnatural, a healthy hive naturally produces lots of excess honey, and good beekeepers never should take more honey than a hive can spare, and a vegan one can be even more careful if they like.
Err, probably a bit tangential, but a beekeeper friend of ours has been encouraging me again in my musings about keeping bees. ![[Biased]](wink.gif)
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The plural of "anecdote" is not "data", YMMV, limited-time offer, IANAL, no purchase required, and the state of CA has found this substance to cause cancer in laboratory aminals
Posts: 1429 | From: Chicago, IL 'burbs | Registered: Nov 2006
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babybear
Bear faced and cheeky with it
# 34
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Posted
Thanks for the suggestions. I went with a lentil spread and peanut butter. I also was going to make a mushroom and mixed bean spread. I made the mushroom bit (mushrooms sauted with onions and roasted garlic) and bought some mixed beans to mash up and add to it.
Lo and behold, who should phone 10 minutes before the evening started, but the vegan. She has developed a cold and was unable to make it!
The coeliac woman and the veggies enjoyed the lentil thingy. Gremlin swiped the peanut butter for consumption at home, and declared that the mushroom and bean spread (still minus the beans) was nothing more than garlic mushrooms with a bit of onion, and were therefore [b]his[b].
Nothing was wasted, and I now have a much better idea of the sorts of things that I can make for vegans and coeliacs.
Thanks.
Posts: 13287 | From: Cottage of the 3 Bears (and The Gremlin) | Registered: May 2001
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