July 23, 2005
In related news, this past week I got an email from a lady who owns a bookstore. She told me that they held a Harry Potter party and that she made and served the Cookies Without A Name* that I posted a while back. They were a huge hit.
Thanks for that email Carrie, it really made my day! Now if anyone is near Saranac Lake, New York, stop by the Fact & Fiction Bookshop and let 'em know that Ted sent you.
Ahhhh, the power of cheesy.**
*The contest to name the cookies was kind of a flop. I had a few wonderful suggestions (Saddam's Coveted Enhanced YellowCake cracked me up, but nobody would understand it in five years), but nothing really jumped out at me. So I'm sticking with - for the moment - C-Cups. Sounds naughty, and the "C" stands for cake, or chocolate, or George Washington Carver.
**New slogan. Maybe... what'cha think?
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July 19, 2005
Anyway, our cupboard was bare except for a very few staples like salt and pepper and flour. Have you ever tried salt and pepper flour balls? No? Then you havenÂ’t lived. Or youÂ’ve lived better than me. One of those.
I muchly recommend that you check her Kat's Kitchen out.
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July 15, 2005
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July 03, 2005
Here's a sample First Place winner:
Creamy Chicken Chili1 cup chopped cooked chicken
1 can cream of chicken soup
1 can white beans
1 tsp chili powder (optional)Mix and heat together in saucepan with enough water to make it chili thick. Serve with shredded cheese on top.
I shit you not.
Out of all the other recipes to pick (a page full), that one was judged best. The "chef" also remarked that sometimes she uses black beans instead because that makes it more "authentic".
I'm sorry, but the only way "authentic" is related to that travesty is that they're both in the dictionary. And using black beans would make it look like bugs floating in pus. I'm just saying.
Now, if you'll excuse me, I'm going to find a stamp so's I can submit my recipe for "Lightly Scorched White Bread with Butter". I figure I've got a real shot, especially if I mention that sometimes we use whole wheat instead.
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04:48 PM | category: Recipes
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June 27, 2005
Blueberry Lemon Bread
ingredients
2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup (1 stick) margarine or butter, softened
1 1/2 cup sugar
2 eggs
1/3 cup milk
2 tsp lemon rind
2 cups fresh or frozen blueberries, thawed and drained
directions
Preheat oven to 350 degrees.
In large bowl, mix flour, baking powder, salt and nutmeg.
In another large bowl, beat together the butter and sugar until fluffy.
Add the eggs and beat well.
Add the flour mixture and milk, beating at low speed until the mixture is smooth.
Stir in the lemon rind and blueberries.
Pour into a lightly greased 9"x5" load pan (see note below) and bake 60-70 minutes, until a wooden toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes.
This recipe comes from a cookbook called "Mr. Food Makes Dessert".
As an experiment, I used one of those flexible bundt pans made out of silicone that I just got. The bread turned out wonderfully moist and it looks pretty too. I prefer things less sweet, so I decreased the sugar to between 1 cup and 1 1/4 cup. I also found that using a microplane to zest one large lemon was just about right for the rind called for in the recipe. Easy and quick.
Yummy stuff!
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June 24, 2005
And don't forget to enter a good suggestion for the Rocket Jones Name That Cookie Contest.
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June 20, 2005
These cookies were brought in to my wife's work one day, and she liked them so much that she not only got the recipe, but she then stopped on the way home to get the ingredients.
You need a couple of mini-muffin pans to make these. They're worth getting if you don't already have them, and then you can make Madeleines too!
ingredients
2 eggs
1/4 cup water
1/4 cup oil
1/2 tsp vanilla extract
1 pkg yellow cake mix
1 cup creamy peanut butter
2 (13oz) pkg miniature peanut butter cups
directions
Preheat the oven to 350 degrees.
Whisk together the eggs, water, oil and vanilla until good and frothy. Stir in the cake mix and peanut butter until well blended.
Drop by teaspoonfuls into paper-lined mini-muffin cups, you want each cup about 3/4 full.
Bake for 10-12 minutes, until just lightly browned. While they're baking, start unwrapping the peanut butter candy. Remove the foil and the paper cups they come in.
When you take the cookies out of the oven, immediately press a peanut butter cup into the center of each cookie. Let them cool in the pans on a wire rack for 10 minutes before carefully removing them to finish cooling. After removing from the pans, you can also put the cookies into the fridge for 15 minutes to help the chocolate to re-set.
Makes 5-6 dozen.
*The recipe my wife brought home calls these the uninspired and misleading "Chocolate Peanut Butter Cups". So it's time to exercise your creativity by giving these cookies a worthy name. I'm soliciting suggested names in the comments, and then I'll put a poll up on the sidebar so that everyone can vote on their favorite.
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05:58 AM | category: Recipes
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May 20, 2005
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May 07, 2005
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May 05, 2005
That's my story, and I'm sticking to it.
Super-Duper Healthy No-Guilt Peanut Oat (and chocolate) No-bake Cookies
(does it get any easier and healthier than this?)
ingredients
1 cup sugar
1/4 cup unsweetened cocoa
1/4 cup milk
1/4 cup butter or margarine
1/4 cup peanut butter (smooth or chunky, doesn't matter)
1 3/4 cups quick-cooking rolled oats
directions
In a medium saucepan stir together the sugar and cocoa.
Add the milk and butter. Turn heat to medium and bring to a boil.
Boil 1 minute.
Remove from heat. Add peanut butter and oats. Stir well to combine.
Drop by teaspoonfuls onto foil-lined sheet pan.
Let stand until firm and cool.
Store in an airtight container.
That's it!
Note to visitors from the Carnival of the Recipes: While you're here, take a gander at the Rocket Jones Banner Contest and vote on your favorite.
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07:22 PM | category: Recipes
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April 29, 2005
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April 28, 2005
Italian Omelets
ingredients
eggs (2 per serving)
butter, oil or non-stick spray
half-and-half or milk
garlic powder
fillings: pepperoni, sausage, canadian bacon, mozzerella or other cheeses, onion, green pepper, mushrooms, herbs - whatever you like on a pizza.
spaghetti sauce, warmed
preparation
My favorite omelet pan is one of those tiny frying pans with the gently rounded sides. Set it on medium heat, and put a small bit of butter in to melt.
Crack a couple of eggs into a high-sided bowl. Add a splash of milk (half-and-half is even better) and a dash of garlic powder. Mix it all up with a fork or whisk. The idea is to get lots of air into the egg mixture, so whip vigorously and really get it stirred up.
Tilt the pan around to distribute the butter, then pour the eggs into the pan. Leave it be until the edges begin to set, then gently left the edges and tilt the pan to let the uncooked egg on top run around and underneath.
When the top is soft-set, the bottom should be done. Use the spatula (it's a wide one, right?) to carefully flip the entire omelet over.
Add the cheese, veggies, meats or whatever else you're stuffing your omelet with. Gently fold half the omelet over to make a fluffy half-moon shape stuffed with yummy things.
Top with a tablespoon or two of heated sauce and a little more cheese if you'd like, and serve with toast.
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06:43 AM | category: Recipes
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April 23, 2005
Mmmmmm, dessert.
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06:18 PM | category: Recipes
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April 18, 2005
Toasted Herb Rice
ingredients
2 cups long grain rice
4 Tbsp butter or margarine
20 oz chicken or beef broth, boiling
1 1/2 cups water, boiling
6-8 green onions, chopped
4 Tbsp soy sauce
2 tsp dried tarragon or basil leaves
directions
Put rice into an ovenproof casserole dish with a lid and place into a 325 degree oven. Roast for 20 minutes or until the rice is toasted and golden. Remove from the oven.
Add butter to the rice and stir until melted. Pour boiling broth and water over rice and stir.
Cover and return to the oven. Bake 30 minutes or until the liquid is absorbed and rice is done.
Stir in the chopped green onions, soy sauce and herbs.
Serves 8.
If you're baking a chicken or roast at 350 degrees, this can still be done at the same time, just reduce the baking time and keep an eye on it.
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05:03 AM | category: Recipes
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April 16, 2005
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09:51 AM | category: Recipes
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April 11, 2005
Apple-Pecan Cake
ingredients
1 egg
1/2 cup flour
1/2 tsp cinnamon
1 tsp vanilla
3/4 cup firmly packed brown sugar
1/2 tsp salt
1/2 tsp baking soda
1 cup chopped tart baking apple (I peeled and cored a largish Granny Smith)
1 cup coarsely chopped pecans
directions
Preheat oven to 350 degrees.
In a medium bowl, beat the egg until light and airy.
Add the flour, cinnamon, vanilla, brown sugar, salt and baking soda. Mix well.
Fold in the apples and pecans.
Pour mixture into a greased 8" pie plate.
Bake for 25 minutes (it should be well browned).
Best served warm with a scoop of vanilla ice cream.
Serves 4 - 6.
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April 08, 2005
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April 01, 2005
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March 26, 2005
Tamales are the ultimate anti-fast food. TheyÂ’re simple enough to make (although it takes a little practice) but they arenÂ’t something you just slap together in a hurry. Tamales are cooking-for-the-love-of-cooking food.
You can also turn tamale making into a family event. There are plenty of things to do, even for the little ones. Making these in one day would make for a long but relaxed day in the kitchen.
IÂ’ll list an overview of the process, and then put down detailed steps for each part. Please remember though, that IÂ’ve done this a grand total of once so far. All I can say for sure is that the number of steps might seem intimidating, but they break down into easily manageable chunks and my results were spectacularly delicious the very first time.
I found this book: Tamales 101 (available from Amazon) to be a great help. IÂ’ll be using this book as a reference and for recipes for a long long time.
(the rest is in the extended entry) more...
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08:19 AM | category: Recipes
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March 25, 2005
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