Author Topic: Cooks' Corner  (Read 123286 times)

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Offline passerine

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Re: Cooks' Corner
« Reply #15 on: November 19, 2009, 07:45:23 PM »
Fudge In A Bag
<snip>

4 Slices of American Cheese (Room Temp)

Be sure to use American Cheese.
I only have Canadian cheese will that work. :mhihi
« Last Edit: March 11, 2010, 01:07:16 PM by BBE »

Offline Tigerlady105

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Re: Cooks' Corner
« Reply #16 on: November 19, 2009, 09:12:18 PM »
"I only have Canadian cheese will that work."   I sure hope so, Passerine!    :chuckle
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Offline madrona

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Re: Cooks' Corner
« Reply #17 on: November 21, 2009, 09:42:26 PM »
CURRIED BUTTERNUT SQUASH SOUP

2-3 tablespoons olive oil (or butter)
1 medium onion chopped
3 cloves garlic, minced
1 tablespoon curry powder (I used a mild one)
1 medium butternut squash, peeled, seeded, quartered lengthwise, and sliced
3 cups vegetable or chicken broth
1 cup light (half & half) cream
2 tart apples, peeled, cored, and chopped
Salt and pepper to taste


In a large soup pot over medium heat, heat oil. Add onion and saute but do not brown. Add garlic, curry powder; cook, stirring constantly, 30 seconds.
Add squash, vegetable or chicken broth, and apples. Bring liquid to a boil; reduce heat to low and simmer, covered, 30 minutes or until squash is tender. Remove from heat and cool 15 minutes.
Puree mixture. I used my hand-held Moulinex blender right in the soup pot. (NOTE: At this point, soup may be refrigerated until ready to serve.)
To serve, warm over low heat, stirring until hot. Add half & half (or milk can be substituted). Bring to serving temperature, but do not boil. Season with salt and pepper.
Makes 6 (or more) servings.

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Offline Tigerlady105

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Re: Cooks' Corner
« Reply #18 on: November 21, 2009, 10:09:51 PM »
The soup recipe you posted looks delicious, Madrona.  It would be very nice this time of year.  Thanks for sharing it here.   :heart
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Offline Rajame

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Re: Cooks' Corner
« Reply #19 on: November 21, 2009, 10:30:36 PM »
Thank you for posting that recipe Madrona.

I have a similar recipe that uses canned Pumpkin rather than the butterneck squash - + add a Tablespoon of Maple Syrup.

It is truly good with the squash or pumpkin.  Love love love butternut squash.

How fun this section is becomming.

 :heart
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Offline baysis

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Re: Cooks' Corner
« Reply #20 on: November 22, 2009, 03:12:44 PM »
Nigella's Chilli Jam
(the best thing to have with a Turkey Sarnie/sandwich)

150 g. long red chilli, deseeded & cut into about 4 pieces
150 g. red peppers, deseeded & cut into rough chunks
1 kg jam sugar
600 ml. Cider Vinegar

Sterilize 6 x 250 ml. jars

Put chillies into miniprocessor & pulse until finely chopped.  Add the chunks of red pepper & pulse again.
Dissolve sugar in vinegar in a wide, medium sized pan over low heat without stirring.
Scrape chilli/pepper mix out of processor and add to pan.  Bring pan to boil, then leave at rollicking boil for 10-12 mins.
Take pan off heat and leave to cool.  Liquid will become more syrupy, then syrup to viscous, then viscous to jelly-like as it cools.
After about 40 minutes, or as red flecks are more or less evenly dispersed (as the liquid firms, the hints of chilli and pepper start being suspended in it rather than floating on it), ladle into your jars; if you want to stir gently at this stage, it will do no harm.  Then seal jars tightly.

Makes about 5-6 jars & is great to give as a present at Christmas time.  Enjoy!
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Offline Snookums

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Re: Cooks' Corner
« Reply #21 on: November 22, 2009, 03:18:15 PM »
A Month of Cookies

One basic cookies dough makes the building blocks for 30 different kinds of cookies -- just in time for the holidays. Grab the kids and get rolling.

by Sandy Gluck

Basic Cookie Dough
Makes about 3 1/2 dozen cookies

1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) butter, room temperature
1-cup sugar
1 large egg
3/4 teaspoon pure vanilla extract

1. In a small bowl, whisk together flour, baking powder, and salt. In a separate bowl, with an electric mixer, beat the butter and sugar until light and fluffy. Beat in the egg and vanilla until well combined.

2. With the mixer on low speed, beat in the flour mixture until just combined. Tear off 2 sheets of waxed paper, each about 12-inches. Spoon half the dough lengthwise down the center of each sheet of paper forming a strip about 8 inches long.  With your hands, roll each strip into a log about 2 inches wide, and 1 inch thick. Wrap the logs up in the paper.

3. Freeze several hours until firm or freeze up to 3 months

4. To bake: preheat oven to 400. Line 2 baking sheets with parchment paper. Unwrap frozen dough and with a sharp knife, slice 1/4-inch thick. Bake until golden around the edges, rotating baking sheets from top to bottom and front to back. With a wide, thin metal spatula, remove from baking sheets to wire rack to cool completely.

1. Ginger Cookies: Add 3/4 teaspoon ground ginger and 1/8 teaspoon dry mustard powder to flour mixture. Beat 2 tablespoons finely chopped crystallized ginger in to mixture when adding egg.

2. Peanut Cookies: Grind enough peanuts to make 1/3 cup finely ground. Reduce flour to 1 1/3 cups and stir ground peanuts into remaining flour mixture. Add 2 tablespoons finely chopped peanuts when adding egg.

3. Espresso-Almond Cookies: Add 2 teaspoons instant espresso powder to flour mixture. Reduce sugar to 2/3 cup and add 1/3 cup packed light brown sugar. Add 1/8 teaspoon almond extract when adding vanilla. Fold in 1/3 cup sliced almonds after adding flour.

4. Molasses Cookies: Increase flour to 1 3/4 cups, swap in 1/4 cup packed dark brown sugar for 1/4 cup granulated, and add 3 tablespoons molasses when beating butter and sugar.

5. Citrus Cookies: Beat 2 tablespoons grated lemon, lime or a combo into mixture when adding egg.

6. Malted Milk Cookies: Add 2 tablespoons malted milk powder to flour mixture. Add 1/4 cup crushed malted milk balls when adding egg.

7. Cornmeal-Currant Cookies: Replace 1/3 cup of flour with 1/3 cup finely ground cornmeal. Stir 2 teaspoons grated lemon zest and 1/3 cup currants into mixture after adding flour.

8. Red-Hot Cookies: Finely crush 1/3 cup of red-hot candies and fold in when adding flour mixture.

9. Spice Cookies: Add 1 teaspoon ground cardamom, 1/2 teaspoon ground cinnamon, and 1/8 teaspoon allspice to flour mixture.

10. Peanut Butter Chips: Reduce butter to 6 tablespoons. Add 2 tablespoons peanut butter. Fold in 3 tablespoons peanut butter chips when adding flour mixture.

11. Brown Butter: Melt butter over low heat until lightly browned and fragrant (do this in a pan that isnít dark so you can see the change in color). Chill butter until firm then proceed with recipe as directed.

12. Toasted Coconut: Toast 1 cup of angel-flake coconut (the sweetened kind you get in the supermarket in bags) until golden brown. Grind a little more than half to get 1/3 cup ground and replace 1/3 cup of the flour with the ground coconut. Fold the remaining coconut in when adding the egg.

13. Chocolate-Chile Cookies: Remove 3 tablespoons of flour and replace with 3 tablespoons unsweetened cocoa powder. Add 3/4 teaspoon ancho or chipotle chile powder, and 1/2 teaspoon ground cinnamon to flour mixture.

14. Granola Cookies: Coarsely shop 1/2 cup of your favorite granola and stir in when adding flour mixture.

15. Orange-Cranberry: Fold 1 tablespoon finely grated orange zest and 1/4 cup finely chopped dried cranberries into dough after adding flour mixture.

16. Black Forest: Beat 2 ounces of melted and cooled semisweet chocolate into dough after adding egg. Fold in ľ cup finely chopped dried cherries after adding flour mixture.

17. White and Dark Chocolate: Remove 3 tablespoons of flour and replace with 3 tablespoons unsweetened cocoa powder. Reduce granulated sugar to 3/4 cup and add 1/4 cup packed light brown sugar. Fold in 1/3 cup chopped white chocolate after adding flour.

18. Double Chocolate: Remove 3 tablespoons of flour and replace with 3 tablespoons unsweetened cocoa powder. Fold in 1/3-cup mini chocolate chips after folding in flour.

19. Rocky Road: Beat 1/3-cup marshmallow fluff when beating butter and sugar. Increase vanilla to 1 teaspoon. Fold in 3 tablespoons mini chocolate chips and 2 tablespoons finely chopped pecans after folding in flour.

20. Carrot Cookies: Beat 1/2 cup of finely grated carrot into the mixture when adding egg. Swap in 1/3 cup maple sugar for 1/3 cup of regular sugar.

21. Pine Nut Cookies: Fold 1/4 cup of pine nuts into dough after adding flour mixture. Add 1/8 teaspoon almond extract along with vanilla.

22. Crispy Rice Cookies: Stir 2/3 cup of crisp puffed rice cereal into mixture when beating in flour mixture.

23. Sesame Cookies: Beat 2 teaspoons dark sesame oil and 3 tablespoons toasted sesame seeds into mixture when adding egg.

24. Apricot-Anise Cookies: Fold in 1 1/2 teaspoons anise seed and 1/4 cup finely chopped dried apricots after adding flour.

25. Cashew Cookies: Reduce butter to 6 tablespoons and add 2 tablespoons cashew butter. Add 1/4 teaspoon grated nutmeg to flour mixture. Fold in 1/3 cup finely chopped salted cashews after adding flour.

26. Sunflower Seed Cookies: Reduce butter to 6 tablespoons and add 2 tablespoons sunflower seed butter. Fold 2 tablespoons toasted hulled sunflower seeds and 1 teaspoon grated lemon zest to mixture after adding flour mixture.

27. Whole-Wheat Cinnamon Sugar Cookies: Replace 2/3 cup of flour with 2/3-cup whole-wheat pastry flour. Add 1-teaspoon ground cinnamon to flour mixture. Add 2 tablespoons brown sugar to sugar and butter mixture.

28. Toasted Oatmeal Cookies: Toast 1 1/2 cups rolled or quick cooking oats until fragrant and golden brown. Grind 1 cup of the oats and once ground measure and substitute for an equal amount of flour. Reduce sugar to 3/4 cup and add 1/4 cup light brown sugar. Fold remaining 1/2 cup oats into dough after adding flour.

29. Butterscotch Cookies: Reduce sugar to 1/2 cup and add 1/2 cup packed light brown sugar. Fold in 1/2 cup butterscotch morsels after adding flour.

30. Tropical Cookies: Fold 1/3 cup finely chopped dried pineapple, 1/4 cup finely chopped dried banana chips, and 2 teaspoons grated lime zest after adding flour.


Sandy Gluck hosts Martha Stewart Radio's Everyday Food weekdays at 11 a.m. EST on on Sirius XM.
'Twere not best that we should all think alike. It is a difference of opinion that makes horse races.  -- Mark Twain

Offline Rajame

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Re: Cooks' Corner
« Reply #22 on: November 22, 2009, 05:08:56 PM »
Snookums!

Fantastic recipe or shall I say recipies!  Thank you for caring and sharing.

Rajame :heart
Your soul lights up the room as if the sun is beaming directly.

Offline Tigerlady105

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Re: Cooks' Corner
« Reply #23 on: November 23, 2009, 11:02:22 AM »
My SIL gives lots of parties and I'm going to give your recipe for cookies to her, Snookums.  Thanks!
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Offline passerine

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Re: Cooks' Corner
« Reply #24 on: November 23, 2009, 12:46:08 PM »
Thought it was good to have one basic cookie recipe that you could add whatever to, so copied it. Forgot i had copied it & on chat last night i pasted it thinking i had a different link. :ecrolleyes :blush

Offline Tigerlady105

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Re: Cooks' Corner
« Reply #25 on: November 23, 2009, 02:04:38 PM »
Passerine, that just proves you're human!   Join the club!!!  :chuckle
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"When one tugs at a single thing in nature; he finds it attached to the rest of the world". ~John Muir

Offline Snookums

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Re: Cooks' Corner
« Reply #26 on: November 24, 2009, 01:37:38 PM »
The 12 Days Of Thanksgiving

On the First Day of Thanksgiving...
We give thanks for the fresh turkey feast and its hot trimmings.

On the Second Day of Thanksgiving...
We bless the cold turkey sandwiches, sloshy cranberry sauce, and hard rolls.

On the Third Day of Thanksgiving...
We praise the turkey pie and vintage mixed veggies.

On the Fourth Day of Thanksgiving...
We thank the pilgrims for not serving bison that first time, or we'd be celebrating Thanksgiving until April.

On the Fifth Day of Thanksgiving...
We gobble up cubed bird casserole and pray for a glimpse of a naked turkey carcass.

On the Sixth Day of Thanksgiving...
We show gratitude (sort of) to the creative cook who slings cashews at the turkey and calls it Oriental.

On the Seventh Day of Thanksgiving...
We forgive our forefathers and pass the turkey-nugget pizza.

On the Eighth Day of Thanksgiving...
The word "vegetarian" keeps popping into our heads.

On the Ninth Day of Thanksgiving...
We check our hair to make sure we're not beginning to sprout feathers.

On the Tenth Day of Thanksgiving...
We hope that the wing meat kabobs catch fire under the broiler.

On the Eleventh Day of Thanksgiving...
We smile over the creamed gizzard because the thigh bones are in sight.

On the Twelfth Day of Thanksgiving...
We apologize for running out of turkey leftovers.

And everybody says AMEN!
    (Author Unknown)
'Twere not best that we should all think alike. It is a difference of opinion that makes horse races.  -- Mark Twain

Offline birdvoyer

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Re: Cooks' Corner
« Reply #27 on: November 24, 2009, 01:41:32 PM »
Snookums, that is too funny!  :lol

Happy Thanksgiving to you and yours, and to everyone here who celebrates this holiday.

Offline passerine

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Re: Cooks' Corner
« Reply #28 on: November 24, 2009, 02:33:36 PM »
Poor turkey, hope he doesn't see that.  :biggrin3

Offline AJL

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Re: Cooks' Corner
« Reply #29 on: November 28, 2009, 09:42:33 PM »
Swiss Chalet-type Sauce for Chicken

3 cups water
1/4 cup tomato juice
1 chicken bouillon cube
1 1/2 teaspoons paprika
1 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried parsley
1/4 teaspoon poultry seasoning
1/4 teaspoon thyme
1/4 teaspoon ginger powder
1/4 teaspoon dry mustard
1/4 teaspoon onion powder
1 bay leaf
3/4 teaspoon Worcestershire sauce
6 drops Tabasco sauce

Mix ingredients in saucepan; simmer for five to ten minutes.
Remove bay leaf.
Mix 1 tablespoon cornstarch with 1 tablespoon water and whisk into sauce. Cook until it thickens (two minutes or so).
Stir in two teaspoons lemon juice.

Use the sauce to baste chicken pieces; continue to baste as the chicken roasts. Serve some sauce on the side for dipping.

1/2 recipe (= about 1 1/2 cups sauce) should be sufficient for 1 meal; the rest can be frozen.
*Note: you can use 3 cups of tinned low-sodium chicken broth if you prefer not to use or don't have a bouillon cube.
There is nothing in which the birds differ more from man than the way in which they can build and yet leave a landscape as it was before.  ~Robert Lynd, The Blue Lion and Other Essays