The Glittering Eye is calling you... you must obey The Glittering Eye... go visit The Glittering Eye...

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?

Posted by: Ted at 09:44 AM | category: Recipes
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Kat, who's currently moving and on hiatus, also keeps a recipe blog full of her wit and wisdom. She's one of the funniest ladies out there:

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.

Posted by: Ted at 11:28 AM | category: Recipes
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Munuviana's very own One Happy Dog Speaks hosts this week's edition of the Carnival of the Recipes! Yay!

Posted by: Ted at 08:22 PM | category: Recipes
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Quite a while ago our local "community" magazine started a monthly themed recipe contest. At first I was anticipating all the new recipes to try, but now I can't even look at the page without becoming enraged.

Here's a sample First Place winner:

Creamy Chicken Chili

1 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.

Posted by: Ted at 04:48 PM | category: Recipes
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1 Just call it "blackened" white bread.That'd seal tha deal.Or,how about "dry white toast and four fried chickens and a coke?"
BTW,that "chef" is a dumbass.Just for his info real chili doesn't have beans in it.Honest!

Posted by: Russ at July 04, 2005 01:04 AM (ObxzR)

2 I see "recipes" like this in our local power company magazine all the time. It's like these people have no concept of spices or preparation. But I have to agree, that "recipe" takes the cake. Pardon the pun... ;-)

As for myself, even the most simple item I whip up usually has more put into it than that half-assed culinary tragedy. Sheesh. The "chef" might as well have submitted a recipe for bean burritos starting with the line "Unwrap burritos and microwave on High for 1 minute..."

--TwoDragons

Posted by: Denita TwoDragons at July 04, 2005 11:29 AM (YyphT)

3 LOL!!! The really sad part is, more and more alleged "cook books" are publishing those kinds of recipes, too! Thank God I have my grandma's "Household Searchlight" Cookbook. You know, the one where the recipe starts "Catch a plump chicken" ...

Posted by: Susie at July 04, 2005 02:31 PM (PWYyH)

4 I'm not sure, but adding butter to your lightly scorched bread might be too difficult. Maybe just sprinkling on some salt instead?

The real question is, if that was first place, what the heck lost?

Posted by: owlish at July 05, 2005 01:20 PM (fKZxn)

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This time of year our grocer is running almost weekly sales on fresh berries. Whip up a loaf of this bread and enjoy a tasty breakfast or snack, or turn it into a quick summer dessert with a scoop of vanilla ice cream on the side.

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!

Posted by: Ted at 04:56 AM | category: Recipes
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Dana has done a wonderful job with this week's Carnival of the Recipes. Head on over to Note-It Posts and check it out.

And don't forget to enter a good suggestion for the Rocket Jones Name That Cookie Contest.

Posted by: Ted at 11:48 AM | category: Recipes
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1 Thanks! Personally, I'd name those cookies "gone", but that's just me.

Posted by: Dana at June 24, 2005 02:57 PM (UlC9+)

2 the title is the name of a song from Oliver! Right?

Posted by: Mookie at June 24, 2005 03:54 PM (+OVgL)

3 Yep. Oliver.

Dana, these cookies lasted a while because they're so rich.

Posted by: Ted at June 24, 2005 07:58 PM (+OVgL)

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Cookies Without A Name*

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.

Posted by: Ted at 05:58 AM | category: Recipes
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The latest is up over at Curmudgeonry, and fellow Munuvian Jordana has done a fine job of whetting my appetite before lunch. Enjoy!

Posted by: Ted at 11:50 AM | category: Recipes
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Is up at TechnoGypsy, served up with plenty of Pascha basket related commentary. Good food and good reading.

Posted by: Ted at 12:06 AM | category: Recipes
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Everybody knows that a lot of chocolate isn't good for you. Peanut butter is better for you than chocolate. And oatmeal is even better for you than peanut butter. Except that oatmeal is that kind of anemic tan color and peanut butter is the same color as baby poo. Ick. So the best way to make something look appetizing if it has peanut butter and oatmeal in it is to add a little chocolate, right? And it's still health food, you just have to hide that fact from the kids.

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.

Posted by: Ted at 07:22 PM | category: Recipes
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Hosted by fellow Munuvian CalTechGirl at Not Exactly Rocket Science (gotta love the name), is this week's linkfest to lots of ideas for good eats.

Posted by: Ted at 06:12 AM | category: Recipes
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This is an old favorite with our family that came about after being inspired by a happy combination of leftovers and the ol' "what's for dinner" blahs.

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.

Posted by: Ted at 06:43 AM | category: Recipes
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Up at Be's place. She's a gal after my own heart, leading off with desserts.

Mmmmmm, dessert.

Posted by: Ted at 06:18 PM | category: Recipes
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This dish comes from a set of recipe cards called "My Great Recipes" that we got in the early 80's. Somewhere along the line, they were packed up and sent to the attic. Last year I found the cards and went through them, throwing away the ones I knew I'd never make. This one was a survivor. I made it this weekend as a side for roast chicken and it's really tasty and different for a rice dish. As given, this makes quite a bit, but the recipe is easily halved or even quartered.

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.

Posted by: Ted at 05:03 AM | category: Recipes
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Over at the Countertop Chronicles. Bon Apetit!

Posted by: Ted at 09:51 AM | category: Recipes
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This one is quick to make, and it's Mookie-approved!

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.

Posted by: Ted at 03:30 PM | category: Recipes
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This week's collection of recipes is being hosted by Aussie Wife. Check it out!

Posted by: Ted at 06:36 PM | category: Recipes
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Over at Munuviana's own TexasBestGrok, JohnL has assembled a Heinlein quote-filled buffet for this week's Carnival.

Posted by: Ted at 06:02 AM | category: Recipes
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According to historical accounts, tamales evolved to become a self-contained ration of food for the soldiers of the Indian empires that occupied what is now Mexico, Central and South America. Variations also appear throughout the Caribbean. There are two basic kinds, both made with corn dough wrapped in corn husks and then steamed. One has a filling and sauce wrapped inside the dough, and the other type has the extra goodies mixed into the dough. These are usually sweet tamales.

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...

Posted by: Ted at 08:19 AM | category: Recipes
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Hosted this week by Pajama Pundit. Get cooking!

Posted by: Ted at 08:07 PM | category: Recipes
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