Posted on August 13, 2010, 9:30 pm

How interesting it is hardly anyone is posting here.

Well, let me liven it up a little shall we?

Posted on August 13, 2010, 9:35 pm

DREAM BARS

1/3 cup margarine or butter, softened
1/3 cup packed brown sugar
1 cup all purpose flour
Almond-Coconut Topping (below)

Heat oven to 350 degrees. Mix margarine and brown sugar in medium bowl until well blended. Stir in flour. Press mixture in ungreased rectangular pan 13x9x2 inches. Bake 10 minutes. Prepare Almond-Coconut Topping.
Spread topping on partially baked bars. Bake 20 to 25 minutes longer or until topping is golden brown. Cool 30 minutes. Cut into bars while warm. Makes about 32 bars.

Almond-Coconut Topping
2 eggs
1 cup shredded coconut
1 cup chopped almonds
3/4 cup packed brown sugar
2 tablespoons all purpose flour
1 teaspoon baking powder
1 teaspoon vanilla
1/4 teaspoon salt

Beat eggs in medium bowl. Stir in remaining ingredients.

Posted on August 13, 2010, 9:36 pm

be sure and boil one minute, if you cook these on a humid day they may remain sticky

INGREDIENTS:
2 cups white sugar
1/2 cup butter
1/2 cup milk
2/3 cup peanut butter
3 cups quick cooking oats
1/2 cup chopped peanuts (optional)
2 teaspoons vanilla extract

DIRECTIONS:
1. Place a piece of wax paper or foil on cookie sheet. Combine sugar, butter, milk and cocoa in medium saucepan.
2. Cook over medium heat, stirring constantly, until mixture comes to rolling boil.
3. Remove from heat; cool 1 minute.
4. Add peanut butter; stir to blend. Add oats, peanuts and vanilla; stir to mix well. Quickly drop mixture by heaping teaspoons

Posted on August 13, 2010, 9:37 pm

SWEDISH HEIRLOOM COOKIES

2 cups all-purpose flour
1 cup powdered sugar
1/4 teaspoon salt
1 cup butter or margarine
1 tablespoon vanilla
1 cup finely chopped almonds
2 to 3 tablespoons powdered sugar

Heat oven to 325 degrees; Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, 1 cup powdered sugar and salt. Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add vanilla and almonds; knead by hand to form a smooth dough. Shape rounded teaspoonfuls of dough into balls or crescents. Place 1â?? apart on ungreased cookie sheets.

Bake at 325 degrees for 12 to 15 minutes or until set; do not brown. Remove from cookie sheets. Roll in powdered sugar. Makes 4 to 5 dozen cookies.

TOFFEE TRIANGLES

1 cup (2 sticks) butter, softened
1 cup packed light brown sugar
1 egg yolk
1 teaspoon vanilla
2 cups all-purpose flour
1 3/4 cups (10 oz) SKOR English Toffee Bits, divided
1 3/4 cups (10 oz) Hersheyâ??s Mini Kisses Semi-Sweet Baking Pieces or 2 cups (12 oz) Hersheyâ??s Semi-Sweet Chocolate Chips or 2 cups (12 oz) Hersheyâ??s Mini Chips Semi-Sweet Chocolate

Heat oven to 350 degrees. Beat butter in large bowl on medium speed of mixer until creamy. Beat in brown sugar, egg yolk and vanilla until well mixed.

Stir in flour and 1 cup of the toffee bits. Press mixture into ungreased 15 1/2x 10 1/2x 1â?? jelly roll pan.

Bake 15 to 18 minutes or until light brown. Immediately sprinkle baking pieces over top. Let stand about 5 minutes or until softened; spread evenly. Sprinkle remaining toffee bits over top. Cool completely. Cut into squares, about 3â?? each; cut each square into 4 triangles. Makes about 5 dozen.

Posted on August 13, 2010, 9:38 pm

Double Chocolate Chewies

3/4 cup butter, softened
1-1/2 cups sugar
2 large eggs
1 cup all-purpose flour
3/4 cup cocoa
1 teaspoon baking powder
2 cups (12 ounces) semisweet chocolate chips
1 cup coarsely chopped pecans, toasted

Preheat oven to 350�?�°F.

Beat butter and sugar at medium speed of an electric beater until creamy. Add eggs and next 3 ingredients, beating until blended. Stir in chocolate chips and pecans. Drop mixture by heaping teaspoonfuls onto ungreased baking sheets.

Bake 9 to 10 minutes. (Tops will be soft.)
Cool cookies 1 minute on baking sheets then remove to wire racks to cool completely.

NOTE: These gooey chocolate treats are perfect with a tall glass of cold milk. Don't overbake 'em unless you prefer a crisp cookie.

Posted on August 13, 2010, 9:39 pm

Oatmeal Raisin Cookies

Preheat oven to 375 F

Mix
1 1/4 cups flour
1/ tsp salt
1/2 tsp baking soda
1/2 teaspoon cinnamon
Add
1 1/4 cup rolled oats

In separate bowl, cream together
1/2 cup butter
1/2 cup lightly packe brown sugar
Add
1/4 cup of water
1/2 cup of raisins

Stir in dry ingredients. Shape into small balls and place on greased cookie sheet about 3" apart. Press balls with a fork (fingers).
Bake at 375 F for 8-10 mins.

Note: You can also make these into Oatmeal chocolate chip. Just use 1/2 cup of chocolate chips instead of raisins.

Posted on August 13, 2010, 9:40 pm

Outrageous Brownies

Prep Time:
30 min
Inactive Prep Time:
hr min
Cook Time:
30 min

Serves:
20 large brownies

Ingredients
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee powder
2 tablespoons real vanilla extract
2 1/4 cups sugar
1 1/4 cups flour, divided- 1 cup for batter and 1/4 cup in the chips and nuts
1 tablespoon baking powder
1 teaspoon kosher salt
3 cups diced walnut pieces
Instructions
Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet
pan.

Posted on August 13, 2010, 9:43 pm

BAKED SPARERIBS

Cut 3-4 lb spareribs apart, into single rib portions. Sprinkle ribs with salt and pepper and place in shallow baking dish. Bake 1 1/4 hours in pre-heated 325 degree oven. Drain off accumulated fat.

Sauce: Saut 1/4 cups chopped onion in 1 tablespoon oil until brown. Add and simmer for 20 minutes:

1/2 cup water
1 cup chili sauce
2 tablespoons vinegar
1/2 teaspoon salt
1 tablespoon Worcestershire sauce
1/4 teaspoon paprika
1/4 cup lemon juice
1 teaspoon pepper
2 tablespoons brown sugar
1 teaspoon dry mustard

(Make a double recipe of sauce if you want more for dipping)

Baste ribs with sauce and cook another 50 minutes, basting
ribs every 15 minutes and turning ribs each time.

HAM AND THREE CHEESE PASTA CASSEROLE

2 cups egg noodles
1/2 pkg. Lipton onion soup mix
1 1/2 cups chopped ham
1 can mushroom soup
1 1/2 cup frozen peas
1 can water
1 med. onion, chopped/sautéed
1 teaspoon bouquet garni
1 1/2 cups shredded cheddar
1/4 teaspoon garlic powder
1 1/2 cups shredded Monterey Jack
1 1/2 cups shredded Swiss cheese
1/2 to one cup crushed croutons or seasoned bread crumbs

Grease medium casserole and layer with one-third of the cooked noodles, then 1/2 ham, 1/2 peas, 1/2 onion, 1/2 each of the cheeses. Mix together soup mix, mushroom soup, water, and spices and pour one-half over this first layer. Repeat layers (except for soup mixture). Add final layer of noodles, pour rest of soup mixture over it. Garnish with 1/2 to 1 cup crushed seasoned croutons. Bake at 350 degrees for one hour.

SWEET AND SOUR PORK

1/2 lb pork cut in 1" pieces
1/4 cup cornstarch
1 teaspoon sherry (optional)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon beaten egg & water to make 1/2 cup
Dash of pepper
1/2 cup all purpose flour
Vegetable oil
Sweet-sour sauce

Mix first 4 ingredients and let stand. Mix next 4 ingredients and 1 teaspoon oil to form smooth batter. Heat 1 1/2 - 2" oil to 375 degrees. Dip pork pieces in batter and coat completely. Add to oil one piece at a time. Fry until light golden brown. Remove pork all at once; drain and cool on paper towels. When sauce is ready, reheat oil to 400 degrees, fry pork until golden brown. Place in serving dish & pour sauce over it.

Sweet and sour sauce

1/2 cup carrots in 1/4" slices
1 tablespoon soy sauce
1/2 cup green pepper in l" slices
1/4 teaspoon salt
1/4 teaspoon MSG
1/2 cup well drained pineapple chunks
1/2 cup cider vinegar
3 1/2 tablespoon cornstarch
3/4 cup sugar
1 tablespoon hot oil
1/3 cup catsup

Put carrots in pan with small amount of water. Bring to boil and boil one minute; add pepper. In a few seconds, drain vegetables and rinse in cold water. Add pineapple. Put next 5 ingredients and 2/3 cup water in pan and bring to boil. Add vinegar. Blend cornstarch and 1/3 cup water and stir into mixture. Cook, stirring, until thickened. Add oil and vegetable/pineapple mixture.

Enjoy!

Posted on August 13, 2010, 9:47 pm

EIGHT LAYER DIP (actually 10 layers)

1 can (1 lb.) refried beans
1 cup dairy sour cream
6 oz guacamole
5 oz can chopped olives, drained
4 oz each shredded jack and
cheddar cheese
Salsa (if desired)
1 cup chopped green onions
2 tomatoes, chopped
Chopped olives

On 12" to 14" round plate, spread beans in even circle. Spread sour cream over beans in another circle, leaving l/2 " edge of beans; then spread circle of sour cream, leaving l/2 " edge of guacamole. Top with other ingredients in order listed, making concentric circles. Cover and refrigerate. Serve with tortilla chips.

OPTIONAL: Add a layer of salsa on top of cheeses.

PEOPLE ALWAYS ASK FOR THIS DIP

1 loaf sour french or 12 oz. medium cheddar, shredded
sheepherder's bread, l 10 oz. can artichoke hearts,
uncut water-packed (or l0 oz.
1/4 lb. butter (l cube) package frozen artichoke
1 bunch green onions, hearts,thawed
chopped
12 cloves fresh garlic 6 rectangular steak rolls
chopped
8 oz. cream cheese
16 oz. sour cream

Cut hole in top of loaf and scoop out soft dough. Saut�© onions and 1/2 garlic in 2 tablespoons butter. Set aside. Cut cream cheese into small chunks and mix with onions, garlic, sour cream and cheddar. Mix well. Fold in artichoke hearts. Put mixture into hollowed bread. Place top on bread and wrap in double thickness of heavy duty foil. Bake in 350 degree oven 1 1/2 to 2 hours. Melt remaining butter and garlic together and use it to butter steak rolls. Butter steak rolls with remaining butter and garlic. Slice rolls thinly into strips (1 1/2 to 2" thick). Wrap strips in foil and bake one-half hour. Use slices of french bread to dip out garlic mixture.

Note: Mixture can be made a day ahead, but do not pack into bread until the day it is being served. Freezing - can be frozen (the mixture will have water on it, but mix well and texture will be fine after baking). Extra french bread for dippers may be needed.

And some realllyyy bad desserts -

Posted on August 13, 2010, 9:48 pm

CHOCOLATE ORGASMS

Pastry:
1 cup water
1/2 cup butter
1 teaspoon sugar
1/4 teaspoon salt
1 cup flour
4 large eggs

Heat water, butter, sugar and salt in saucepan until butter melts. Add flour all at once and beat 1 minute over low heat. Remove from heat and beat 2 more minutes to cool slightly. Add eggs one at a time, beating after each until mixture is shiny. Drop by small teaspoonfuls onto greased baking sheetâ??â??1" apart. Bake in preheated 400 degree oven for 30-40 minutes or until there are no beads of moisture on top of puffs. Cool.

Filling:
1 cup butter
2 tsp. vanilla
1 cup sugar
6 large eggs
4 oz unsweetened chocolate, melted and cooled.

Cream butter and sugar until light and fluffy. Add cooled chocolate and vanilla and beat. Add eggs one at a time and beat mixture two minutes after each egg is added. Chill mixture.

Glaze:
2 squares (ounces) semisweet chocolate
2 tablespoons butter

Melt chocolate and butter together over hot water and blend together.

To assemble, split puffs and fill with 1-2 teaspoons chocolate filling. Drizzle with glaze and chill.

Variation: CROWNING GLORY: Make puff paste. Butter 9" circle on cookie sheet and drop paste just inside circumference of circle to make a ring. Bake ring at 400 degrees for 40 minutes or until puffed and brown. Cool. A few hours before serving, slice ring open and fill with chocolate mixture. Place top back on. Drizzle with chocolate glaze and sprinkle with slice almonds. Fill center with chocolate whipped cream (1 c. heavy cream, 2 tablespoons sugar and powdered unsweetened chocolate whipped until stiff). Makes 12 servings.

DELUXE BREAD PUDDING

(Preheat oven to 350 degrees)

4 slices bread, toasted
3 eggs beaten
2 tablespoons butter/margarine
1/3 cup white sugar
1/3 cup sugar (white or brown)
1 teaspoon vanilla
1/2 teaspoon cinnamon
Dash salt
1/3 cup raisins, soaked in water or rum to soften
2 1/2 cup milk, scalded

Make toast, spread with butter, then sugar and cinnamon. Make sandwiches with sugar/cinnamon mixture, cut in quarters. Arrange quarters in single layer in greased 1 1/2 quart casserole. Sprinkle with raisins. Blend rest of ingredients and pour over toast quarters. Place casserole in pan of very hot water 1" deep. Bake 65 to 70 min. or until knife inserted 1/2 way between center and edge come out clean. Remove from casserole and serve warm or cold. Makes 6 to 8 servings.

FLAN

1/3 cup sugar
2 cups milk
6 eggs
1 teaspoon vanilla
6 tablespoons sugar

Put 9x1 1/4" pie pan on larger dish. Fill larger dish with enough water to cover outside of pan. Preheat oven to 350 degrees. Melt 1/3 cup sugar in small fry pan over medium heat. Shake and tilt pan until sugar caramelizes, then pour into pie pan, tilt up side to coat. Beat eggs and sugar to blend. Add milk and vanilla. Set pie pan in water, pour in custard. Bake in 350 degrees oven for 25 minutes. Press center gently with spoon to check if done. Remove from water, chill. Invert on plate when cool.

Posted on August 13, 2010, 9:49 pm

Almond Meal Cookies

2 cups almond flour
1/2 cup Splenda
1 stick (1/2 cup) softened butter
1/2 teaspoon salt (if using salted butter, omit salt here)
1 egg white (optional - I find that if my almond meal is ground finely, I don't need extra binder. If it's a courser grind like Bob's Red Mill, the cookies crumble too easily. Powdered egg whites seem to work better than fresh)
1 teaspoon vanilla extract
1 teaspoon almond extract

Preheat oven to 300°F.

Combine all ingredients. Form dough into walnut sized balls and place onto greased cookie sheet. Bake for 5 minutes. Press down very lightly with fork, then continue to bake for another 15 minutes. Let cool.

Posted on August 13, 2010, 9:50 pm

Baked Eggplant Rolls Filled with Mozzarella

For the tomato sauce:
4 tablespoons extra virgin olive oil
1 garlic clove, finely chopped (I tend to use 3 or 4, but I love garlic)

1 medium onion, finely chopped
1 celery stalk, finely chopped
14 ounce can of plum tomatoes

14 ounce can of diced tomatoes (I like to use Muir Glen Organic Fire Roasted for a little more flavor)

Any other vegetables that do well when simmered for a long time (turnips, kohlrabi, etc.)

1/2 tsp dried basil or 2 tbsp fresh

1/2 tsp dried parsley or 2 tbsp fresh

2 large eggplants, cut lengthways into slices about 1/4 inch thick
2 eggs, lightly beaten with some salt and pepper
olive oil for frying
Parmesan cheese for sprinkling, freshly grated
18 large fresh basil leaves or enough for two or three leaves per roll

11 ounces mozzarella cheese, roughly sliced
salt
freshly ground black pepper

To make the tomato sauce, heat the olive oil in a saucepan, add the garlic, onion, celery, and other veggies and sweat until softened. Stir in the tomatoes, season with salt, pepper, basil, and parsley, then cover the pan and simmer gently for at least 25 minutes. Simmer longer for best flavor.

Preheat the oven to 400.

Dip the eggplant slices in the beaten egg.

In a large frying pan, heat some olive oil to a depth of about 1/4 inch, add the eggplant slices and fry on both sides until golden. Remove and drain on paper towels.

Line the eggplant slices up on a large chopping board, season with salt and pepper, then evenly sprinkle parmesan over the top.

Place two to three basil leaves on each eggplant slice and top with a couple slices of mozzarella, reserving half the cheese. Carefully roll each slice up, making sure to lay them seam-side down so they don't open up.

Line a large ovenproof dish (or individual ones) with some of the tomato sauce and place the eggplant rolls on top. Spoon the remaining tomato sauce over them and top with the remaining mozzarella slices and parmesan.

Place in the oven and bake for 15 minutes, until the top is very lightly coloured and beginning to bubble.

Posted on August 13, 2010, 9:56 pm

Is this enough to kick start some of you?
I have many more I can post.
Most of what I have is vegan and vegetarian, or speciality foods for people with special need diets, and baby foods.
No, I am not a great cook, I just enjoy helping others with special need diets, especially children, and cooking, and some kiddy treats for the kid in all of us.

Posted on August 13, 2010, 10:14 pm

Oops, my bad, I just realised there was other (selective) cooking threads as well.
that's what I get for posting while I am burned out from a day of hard working in construction.
This thread is supposed to be only for hardy meals. wish there was a delete post by poster button so i can place them in their right places. Oh well.