Welcome to TiddlyWiki created by Jeremy Ruston, Copyright © 2007 UnaMesa Association
<!--{{{-->
<link rel='alternate' type='application/rss+xml' title='RSS' href='index.xml' />
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Background: #fff
Foreground: #000
PrimaryPale: #8cf
PrimaryLight: #18f
PrimaryMid: #04b
PrimaryDark: #014
SecondaryPale: #ffc
SecondaryLight: #fe8
SecondaryMid: #db4
SecondaryDark: #841
TertiaryPale: #eee
TertiaryLight: #ccc
TertiaryMid: #999
TertiaryDark: #666
Error: #f88
/*{{{*/
body {background:[[ColorPalette::Background]]; color:[[ColorPalette::Foreground]];}
a {color:[[ColorPalette::PrimaryMid]];}
a:hover {background-color:[[ColorPalette::PrimaryMid]]; color:[[ColorPalette::Background]];}
a img {border:0;}
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.backstagePanelFooter .button:hover {color:[[ColorPalette::Foreground]];}
#backstageCloak {background:[[ColorPalette::Foreground]]; opacity:0.6; filter:'alpha(opacity=60)';}
/*}}}*/
/*{{{*/
* html .tiddler {height:1%;}
body {font-size:.75em; font-family:arial,helvetica; margin:0; padding:0;}
h1,h2,h3,h4,h5,h6 {font-weight:bold; text-decoration:none;}
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dt {font-weight:bold;}
ol {list-style-type:decimal;}
ol ol {list-style-type:lower-alpha;}
ol ol ol {list-style-type:lower-roman;}
ol ol ol ol {list-style-type:decimal;}
ol ol ol ol ol {list-style-type:lower-alpha;}
ol ol ol ol ol ol {list-style-type:lower-roman;}
ol ol ol ol ol ol ol {list-style-type:decimal;}
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.externalLink {text-decoration:underline;}
.indent {margin-left:3em;}
.outdent {margin-left:3em; text-indent:-3em;}
code.escaped {white-space:nowrap;}
.tiddlyLinkExisting {font-weight:bold;}
.tiddlyLinkNonExisting {font-style:italic;}
/* the 'a' is required for IE, otherwise it renders the whole tiddler in bold */
a.tiddlyLinkNonExisting.shadow {font-weight:bold;}
#mainMenu .tiddlyLinkExisting,
#mainMenu .tiddlyLinkNonExisting,
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#sidebarTabs .tiddlyLinkExisting {font-weight:bold; font-style:normal;}
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.siteSubtitle {font-size:1.2em;}
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* html .viewer pre {width:99%; padding:0 0 1em 0;}
.viewer {line-height:1.4em; padding-top:0.5em;}
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.zoomer div {padding:1em;}
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.whenBackstage {display:none;}
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/*}}}*/
/***
StyleSheet for use when a translation requires any css style changes.
This StyleSheet can be used directly by languages such as Chinese, Japanese and Korean which need larger font sizes.
***/
/*{{{*/
body {font-size:0.8em;}
#sidebarOptions {font-size:1.05em;}
#sidebarOptions a {font-style:normal;}
#sidebarOptions .sliderPanel {font-size:0.95em;}
.subtitle {font-size:0.8em;}
.viewer table.listView {font-size:0.95em;}
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/*{{{*/
@media print {
#mainMenu, #sidebar, #messageArea, .toolbar, #backstageButton, #backstageArea {display: none !important;}
#displayArea {margin: 1em 1em 0em;}
noscript {display:none;} /* Fixes a feature in Firefox 1.5.0.2 where print preview displays the noscript content */
}
/*}}}*/
<!--{{{-->
<div class='header' macro='gradient vert [[ColorPalette::PrimaryLight]] [[ColorPalette::PrimaryMid]]'>
<div class='headerShadow'>
<span class='siteTitle' refresh='content' tiddler='SiteTitle'></span>
<span class='siteSubtitle' refresh='content' tiddler='SiteSubtitle'></span>
</div>
<div class='headerForeground'>
<span class='siteTitle' refresh='content' tiddler='SiteTitle'></span>
<span class='siteSubtitle' refresh='content' tiddler='SiteSubtitle'></span>
</div>
</div>
<div id='mainMenu' refresh='content' tiddler='MainMenu'></div>
<div id='sidebar'>
<div id='sidebarOptions' refresh='content' tiddler='SideBarOptions'></div>
<div id='sidebarTabs' refresh='content' force='true' tiddler='SideBarTabs'></div>
</div>
<div id='displayArea'>
<div id='messageArea'></div>
<div id='tiddlerDisplay'></div>
</div>
<!--}}}-->
<!--{{{-->
<div class='toolbar' macro='toolbar [[ToolbarCommands::ViewToolbar]]'></div>
<div class='title' macro='view title'></div>
<div class='subtitle'><span macro='view modifier link'></span>, <span macro='view modified date'></span> (<span macro='message views.wikified.createdPrompt'></span> <span macro='view created date'></span>)</div>
<div class='tagging' macro='tagging'></div>
<div class='tagged' macro='tags'></div>
<div class='viewer' macro='view text wikified'></div>
<div class='tagClear'></div>
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<!--{{{-->
<div class='toolbar' macro='toolbar [[ToolbarCommands::EditToolbar]]'></div>
<div class='title' macro='view title'></div>
<div class='editor' macro='edit title'></div>
<div macro='annotations'></div>
<div class='editor' macro='edit text'></div>
<div class='editor' macro='edit tags'></div><div class='editorFooter'><span macro='message views.editor.tagPrompt'></span><span macro='tagChooser excludeLists'></span></div>
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To get started with this blank [[TiddlyWiki]], you'll need to modify the following tiddlers:
* [[SiteTitle]] & [[SiteSubtitle]]: The title and subtitle of the site, as shown above (after saving, they will also appear in the browser title bar)
* [[MainMenu]]: The menu (usually on the left)
* [[DefaultTiddlers]]: Contains the names of the tiddlers that you want to appear when the TiddlyWiki is opened
You'll also need to enter your username for signing your edits: <<option txtUserName>>
These [[InterfaceOptions]] for customising [[TiddlyWiki]] are saved in your browser
Your username for signing your edits. Write it as a [[WikiWord]] (eg [[JoeBloggs]])
<<option txtUserName>>
<<option chkSaveBackups>> [[SaveBackups]]
<<option chkAutoSave>> [[AutoSave]]
<<option chkRegExpSearch>> [[RegExpSearch]]
<<option chkCaseSensitiveSearch>> [[CaseSensitiveSearch]]
<<option chkAnimate>> [[EnableAnimations]]
----
Also see [[AdvancedOptions]]
From [[some helpful site| http://www.texasrollingpins.com/applecrispprint.html]].
! Ingredients
!! Filling
* 4-5 cups apples
* 3 tbsp flour
* 2-3 tbsp sugar
* 1/2 tsp cinnamon
!! Topping
* 1 cup flour
* 1 cup oats
* 1 cup brown sugar
* 1 cup cold butter
! Preparation
# Preheat oven to 350ºF.
!! Filling
# Slice 4-5 cups apples into a 9×13” glass pan.
# In small bowl mix 3 tbsp flour, 2-3 tbsp sugar and 1/2 tsp cinnamon. Pour into pan of apples and mix.
!! Topping
# In large bowl mix 1 cup flour, 1 cup oats and 1 cup brown sugar.
# Slice cold butter into bowl and cut in with a fork. Don't get butter too warm; we want crumble, not dough.
# Spread over apples.
!! All together now
# Place in oven uncovered for 45min at 350ºF or until golden brown. Cool for 30min.
From [[Canadian Living|http://www.canadianliving.com/food/banana_chocolate_chip_loaf.php]].
! Ingredients
* 2 cups (500 mL) all-purpose flour
* 1/4 cup (50 mL) granulated sugar
* 2 tsp (10 mL) baking powder
* 1 tsp (5 mL) baking soda
* pinch salt
* 1 cup (250 mL) chocolate chips
* 2 cups (500 mL) mashed ripe bananas
* 1/2 cup (125 mL) butter, melted
* 1/4 cup (50 mL) milk
* 2 eggs
! Preparation
# In large bowl, whisk flour, sugar, baking powder, baking soda and salt. Add chocolate chips.
# In separate bowl, whisk together bananas, butter, milk and eggs; pour over flour mixture and stir just until blended.
# Spread in greased 9- x 5-inch (2 L) loaf pan.
# Bake in centre of 350°F (180°C) oven for 50 to 60 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack for 15 minutes. Turn out onto rack; let cool completely. (Make-ahead: Wrap and store at room temperature for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.)
From [[Goons With Spoons|http://goonswithspoons.com/Beef_Stew]].
! Ingredients
* 2-3 lbs stewing meat
* 3-6 potatoes, cubed
* approx. 2 lbs carrots
* 3-4 stalks celery
* 1 onion
* 1 cup tomato sauce
* 3 tbsp barley
* 1 tbsp sugar
* 1/4 tsp marjoram
* 1/4 tsp thyme
* 1/4 tsp sage
* 1 tsp salt
* 1 tsp pepper
! Preparation
# Chop up and combine all ingredients in a big pot.
# Cover with foil and bake for 5 hours at 250ºF. Don't open the pot until it's done!
From some awesome Canadian Living cookbook. Note: "chewy chocolate chip cookies" variation listed here, because it's the best.
! Ingredients
* 1 cup (250 mL) butter
* 1 cup (250 mL) granulated sugar
* 1/2 cup (125 mL) brown sugar, packed
* 2 eggs
* 1 tbsp (15 mL) vanilla
* 2 3/4 cups (675 mL) all-purpose flour
* 1 tsp (5 mL) baking soda
* 1/2 tsp (2 mL) salt
* 2 cups (500 mL) semisweet chocolate chips
* 1 cup (250 mL) chopped walnuts or pecans
! Preparation
# In bowl with butter, gradually beat in granulated and brown sugars until smooth. Beat in eggs and vanilla.
# In separate bowl, whisk together flour, baking soda and salt; stir into butter mixture. Stir in chocolate chips and walnuts.
# Refrigerate for 30 minutes.
# Drop by rounded tablespoonfuls (15 mL), about 2 inches (5 cm) apart, onto parchment paper-lined or greased rimless baking sheets. With fork, flatten to 1/2 inch (1 cm) thickness. Bake in 350ºF (180ºC) oven for 8 to 12 minutes or until edges are golden and centres still slightly underbaked. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool completely. (Make-ahead: layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.)
Source: [[Canadian Living| http://www.canadianliving.com/food/blueberry_scones.php]].
! Ingredients
* 2 1/4 cups (550 mL) flour
* 2 tbsp (25 mL) sugar
* 2 1/2 tsp (12 mL) baking powder
* 1/2 tsp (2 mL) baking soda
* 1/2 tsp (2 mL) salt
* 1/2 cup (125 mL) cold butter, cubed
* 1/2 cup (125 mL) dried blueberries
* 1 cup (250 mL) buttermilk
* 1 egg, lightly beaten
! Preparation
# Preheat oven to 425ºF (220ºC).
# In large bowl, stir together flour, sugar, baking powder, baking soda and salt. Using pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in blueberries.
# Add buttermilk to mixture all at once, stirring with fork to make soft, slightly sticky dough.
# With lightly floured hands, press dough into ball. On lightly floured surface, knead gently 10 times.
# Gently pat out dough into 3/4-inch (2 cm) thick round.
# Using a 2-1/2-inch (6 cm) floured cutter, cut out rounds. Place on ungreased baking sheet. Gather up scraps and repat dough once; cut out more rounds.
# Brush tops of scones with egg. Bake in oven for 12 to 15 minutes or until golden. Let cool on racks.
Some dishes that might work well for breakfast.
From [[Canadian Living| http://www.canadianliving.com/food/butter_tart_squares.php]].
! Ingredients
!! Base
* 1 cup (250 mL) all-purpose flour
* 1/4 cup (50 mL) granulated sugar
* 1/2 cup (125 mL) butter
!! Topping
* 2 tbsp (25 mL) butter, melted
* 2 eggs, lightly beaten
* 1 cup (250 mL) brown sugar, packed
* 2 tbsp (25 mL) all-purpose flour
* 1/2 tsp (2 mL) baking powder
* 1/2 tsp (2 mL) vanilla
* Pinch salt
* 1 cup (250 mL) raisins
* 1/2 cup (125 mL) coarsely chopped pecans
! Preparation
!! Base
# In bowl, combine flour with sugar; with pastry blender or two knives, cut in butter until crumbly. Press into 9 inch (2.5 L) square cake pan; bake in 350ºF (180ºC) oven for 15 minutes.
!! Topping
# In bowl, mix together butter and eggs; blend in sugar, flour, baking powder, vanilla and salt.
# Stir in raisins and pecans; pour over base.
!! All together now
# Bake in 350ºF (180ºC) oven for 20 to 25 minutes or until top springs back when lightly touched. Let cool on rack before cutting into small squares. Makes 16 squares.
Some categories for perusal by meal/dish type/who knows.
[[Goons with Spoons|http://www.goonswithspoons.com/Cinnamon_Rolls_-_Don%27t_go_to_Cinnabon]]
! Ingredients
!! Dough
1 cup milk
4 1/2 cup all purpose flour (or bread flour)
1/2 cup granulated sugar
2 1/4 tsp. yeast (or one packet dry)
2 eggs, room temperature
1/3 cup margarine or butter, melted
!! Filling
1/4 cup butter, melted
2 tbsp. cinnamon
3/4 cup brown sugar
!! *Optional* pan addition:
3/4 cup butter, melted
3/4 cup brown sugar
!! Icing
3 oz. cream cheese, softened
1/4 cup butter, softened
1/2 tsp. vanilla
1/8 tsp. salt
1 1/2 cup confectioner's sugar
! Preparation
Grease a 9" x 13" x 2" pan.
!! Dough
I use two bowls - one for mixing, one for rising. Why? Because I hate washing out bowls in the middle of baking, that's why. Either way, they're both fairly large-sized bowls.
# First, you want to pour your milk out, and heat it up. I toss it in my microwave on high for 1 minute. Basically, you want your milk to be lukewarm - if you drip it on the inside of your wrist, you shouldn't feel it, because skin temp is just about right. Yeast needs warm and wet to grow. It also needs sugar, so after you heat your milk up, throw it in your bowl, mix in the sugar, then add the yeast.
# Next, you can do what's called "proofing" the yeast - getting your proof that the yeast is alive, well, and working. After you mix your yeast into your liquid and sugar, let it sit around for about 10 minutes. It should start forming bubbles, and start to smell really yeasty. If it doesn't start bubbling at all after 15-20 minutes, toss it out and start over.
# Once your yeast is started, start mixing in your flour, a 1/2 cup at a time, until you've added two cups.
# At this point, work in your melted margarine and your eggs. I usually do the eggs first, and while doing that, stick the margarine in the fridge. If it's blazing hot, it will kill your yeast, and you will be sad.
# Keep adding the rest of the flour. You may need slightly more or less than the exact 4 1/2 cups listed. It all depends on where your live and what the humidity is like. And don't forget, you'll also add a bit of flour as you're kneading and rolling out, so don't overdo it. Your dough should be cohesive, and not overly sticky. Basically, you'll get a bit stuck to your hand if you stick it in there, but you shouldn't come away with dough trailing from your hand like ooze.
# After all your flour is added, you need to knead it a bit. Not a lot, as you want this to be a softer roll when you're done, but a bit, just to get the gluten to develop. I knead it in the bowl, because my hand is already dirty. Just do it a couple of times until you get a nice ball.
# Then take your other bowl and oil it. Toss your dough ball in there, then flip it over. That gets the oil all over it, so that it stays nice and elastic as it rises. Toss a towel over the bowl (or a sheet of saran wrap) and place it somewhere warm. If your bowl is kind of shallow, you can oil/spray the saran wrap too, so it doesn't stick as the dough rises.
# My oven is the warm place. Just turn your oven on about 250 for a bit, and set your bowl on top - especially if it's ceramic. The ceramic holds heat nicely, but doesn't get too hot. Let the dough rise until doubled, about two hours.
# Once your dough is done with that first rise, turn it out onto a surface you cleaned well and dusted with flour - like my countertop. Throw a little bit more flour on top, and let the dough sit there for a few minutes.
!! Optional pan addition
# While that's sitting there, you can do the optional pan addition. Basically, you mix melted butter and brown sugar together, then pour that in the bottom of your pan before you put the rolls in. While the rolls are baking, the sugar carmelizes. Delicious caramel. I did it this time, because I'm on a caramel kick, but again, totally optional.
!! Filling
# Roll the dough out with a floured rolling pin (or wine bottle, whatever) until it's a big-rear end rectangle. The official measurements are 16" x 21".
# After you've got that nice and rolled out, you want to put the filling in. Take your butter for the filling, and melt it. Once it's melted, use a pastry brush and brush it over the entire surface of the dough. Then, take your cinnamon and brown sugar, mix them and break up the brown sugar clumps, and sprinkle that evenly over the dough. Leave about 1/2" of one of the long sides filling-free, because that will be the end of your roll, and then it will stick better to the other dough.
# Then it's time to roll. Start at a long edge and roll up. You'll end up with a log of dough. It's okay if the ends aren't exactly even - you can press them in a bit to even them out. Then you need to cut the log into 12 rolls. I use thread, because a knife squishes your dough, and we don't want that. To use a thread (or unwaxed, unflavored floss, whatever), just cut off about a 10" length of thread. Then slide the thread underneath your dough to where you want to make the cut. Bring the ends up and pull them towards each other, like you're about to tie a bow with them. Then just keep pulling until you've cut through the dough.
# Cut the log in half, then each half in half, and then those into thirds, and you'll have evenly-sized rolls. Then place your now cut rolls into your pan, as evenly as you can. It's okay that they're not touching, they'll get bigger.
# Let those rise in a warm place for about half an hour, or until doubled in size. While those are rising, take out the cream cheese and butter for the icing so that they soften up.
# Bake at 400 F for 15-20 minutes, or until golden brown.
!! Icing
While the rolls are baking, make your icing. I usually use a mixer only briefly for the icing, to get the cream cheese and butter nice and smooth. So, start by beating your cream cheese and butter together until smooth. Then add the salt and vanilla, then start adding the confectioner's sugar gradually, creaming the sugar and butter/cheese mixture together.
# Once you've got all the sugar in there, I like to give it one more quick pass with the mixer, so that it's extra-smooth and fluffy. By this point, your rolls are about done. Take them out of the oven, because your roommates are probably standing over your shoulder drooling, because they smell awesome.
# Let cool for a few minutes, so that you don't burn yourself, then top with icing and devour.
[['C' is for cookie, it's good enough for me!|http://www.youtube.com/watch?v=BovQyphS8kA]]
OM NOM NOM NOM.
From [[Canadian Living|http://www.canadianliving.com/food/date_and_raisin_squares.php]].
! Ingredients
* 2 cups (500mL) chopped dates
* 1 1/2 cups (375 mL) raisins
* 1/3 cup (75 mL) granulated sugar
* 1 tbsp (15 mL) coarsely grated orange rind
* 1/4 cup (50 mL) orange juice
* 2 tbsp (30 mL) lemon juice
* 1 cup (250 mL) all-purpose flour
* 1 tsp (5 mL) baking soda
* 1/2 tsp (2 mL) salt
* 2 1/2 cups (625 mL) rolled oats (not instant)
* 3/4 cup (175 mL) brown sugar, packed
* 3/4 cup (175 mL) butter, melted
* 2 tsp (10 mL) vanilla
! Preparation
# In saucepan, bring dates, raisins, sugar, orange rind and juice and 1 1/2 cups water to boil, stirring. Reduce heat and simmer, stirring often, until mixture is thick enough to mound on spoon, about 10 minutes. Stir in lemon juice; let cool.
# Meanwhile, in large bowl, whisk together flour, baking soda and salt. Add rolled oats and brown sugar; blend evenly. Combine melted butter and vanilla; drizzle over oats mixture. Toss to moisten dry ingredients evenly.
# Press half of the rolled oats mixture into greased 9-inch (23 cm) square metal cake pan. Evenly spread date filling over base. Sprinkle with remaining crumbs; press lightly.
# Bake in centre of 350°F (180°C) oven until topping is golden brown and firm, about 40 minutes. Let cool on rack. Cut into 16 squares. (Make-ahead: Layer squares between waxed paper in airtight container and store at room temperature for up to 3 days or freeze for up to 2 weeks.)
The best part of the meal.
Some dishes that might work for dinner.
"Dinner" is defined here as "not breakfast", in that you usually wouldn't prepare these for breakfast.
From my mum.
! Ingredients
# Sufficient potatoes.
! Preparation
# Wash baker potatoes (the kind with the heavier skin) and prick them with a fork so steam can escape when they bake.
# Bake them thoroughly at 325-350ºF for a good hour – test by stabbing with the fork to ensure they are soft inside – you can't over-bake them.
# Slice through the skin length wise – I let them cool first so I can handle them.
# Open gently and spoon out the potato, dumping into a bowl. You have to be patient or they'll fall apart on you.
# Set the potato shells aside on a pan or tray.
# Mash the potatoes as usual, adding milk and butter to make them into a nice creamy mashed potato. Then spoon the mashed potato back into the skins.
# Sit on a tray and either put them in the fridge until you need them – up to 24 hours – or back into the oven to heat through.
# You can broil them to brown the top slightly but watch carefully or you'll burn them to bits.
From Canadian Living's Best Chocolate.
! Ingredients
* 1 cup (250 mL) unsalted butter, softened
* 1/3 cup (75 mL) granulated sugar
* 1 tsp (5 mL) vanilla
* 2 oz (60 g) semisweet chocolate, melted and cooled
* 1 2/3 cups (400 mL) all-purpose flour
* 1/3 cup (75 mL) unsweetened cocoa powder
! Preparation
# In large bowl, beat butter until fluffy; gradually beat in sugar and vanilla. Stir in chocolate. With wooden spoon, stir in flour and cocoa, about 1/4 cup (50 mL) at a time.
# Scoop onto two sheets of waxed paper. Using paper as guide, roll into 8 inch (20 cm) long logs. Wrap in waxed paper and refrigerate for at least 1 hour or until form. (Dough can be overwrapped in plastic wrap and refrigerated for up to 5 days or frozen for up to 3 weeks. Let frozen dough stand at room temperature for 15 minutes.)
# Cut logs into 1/4 inch (5 mm) thick slices; place on ungreased baking sheets. Bake in center of 275ºF (140ºC) oven for 40 to 50 minutes or until firm to the touch. Let cool on sheets on rack for 10 minutes. Transfer to racks and let cool completely. Makes about 60 cookies.
From some awesome cookbook.
! Ingredients
* 2 1/2 cups all-purpose flour
* 1 tsp baking soda
* 1/4 tsp salt
* 1/2 cup unsweetened cocoa powder
* 1 cup brown sugar, packed
* 3/4 cup granulated sugar
* 1 cup salted butter, softened
* 3 eggs
* 2 tsp vanilla
* 2 cups (12 oz) semisweet chocolate chips
! Preparation
# Preheat oven to 300ºF.
# In medium bowl, combine flour, baking soda, salt and cocoa powder. Mix well with a wire whisk and set aside.
# In large bowl, blend sugars with an electric mixer at medium speed. Add butter and beat to form a grainy paste. Scrape down sides of bowl, then add eggs and vanilla. Beat at medium speed until fully combined.
# Add flour mixture and chocolate chips, and blend at low speed just until combined. Do not overmix.
# Drop dough by rounded tablespoons onto ungreased cookie sheets, 1 1/2 inches apart. Bake for 18-22 minutes. Immediately transfer cookies with a spatula to a cool surface. Makes 4 dozen cookies.
From the Fry's Cocoa tin.
! Ingredients
* 1 1/3 cup flour
* 1 tsp baking powder
* 1/2 tsp salt
* 1 cup butter
* 1 cup cocoa powder
* 2 cups sugar
* 3 eggs
* 1 1/2 tsp vanilla
! Preparation
# Melt butter; stir in cocoa.
# Blend in sugar, eggs and vanilla.
# Mix flour, baking powder and salt together; blend with wet ingredients.
# Pour into greased 9" square pan.
# Bake at 350ºF for 30-35min.
Here's a handy bunch of [[recipes|Recipes]]. Enjoy. Some are categorized; others are not.
If you have some specific ingredients to use up, check out [[Ingredients]].
– //Nolan Waite (nolan at nwaite dot com)//
"Whatever can I do with all this..."
[[Recipes]]
[[Categories|Category]]
[[Ingredients]]
[[Admin|special tiddlers]]
From [[Goons With Spoons|http://goonswithspoons.com/Marinated_Chicken_Breasts]]
! Ingredients
* 2 tbsp vinegar (red if possible)
* 2 tbsp crushed herbs, spices (e.g. oregano, parsley, thyme)
* 2 tbsp mustard
* 3 tsp garlic powder (or 1 clove garlic)
* 1/4 cup olive oil
* Salt, pepper to taste
* 4 chicken breasts
! Preparation
# Thaw breasts if frozen.
# Mix vinegar, herbs, spices, mustard, powders and oil in a ziploc bag.
# One at a time, coat breasts in bag with bag mixture.
# Grill for 4 minutes per side, or bake in oven at 375ºF for 15 minutes.
From some awesome cookbook.
! Ingredients
* 3/4 cup butter
* 1 cup granulated sugar
* 1/4 cup molasses
* 1 egg
* 1 3/4 cups all-purpose flour
* 1/2 tsp ground cloves
* 1/2 tsp ground ginger
* 1 tsp ground cinnamon
* 1/2 tsp salt
* 1/2 tsp baking soda
! Preparation
# Preheat oven to 350ºF.
# Melt butter, add sugar and molasses, and mix thoroughly. Lightly beat egg and add to butter mixture; blend well.
# Sift flour with spices, salt and baking soda, and add to first mixture; mix. Batter will be wet.
# Lay a sheet of foil on a cookie sheet. Drop tablespoons of cookie batter on foil, leaving 3 inches between the cookies. These will spread during the baking.
# Bake until cookies start to darken, 8 to 10 minutes. Remove from oven while still soft. Let cool on foil. Makes 24 very large flat cookies.
From "Canadian Living Cooks Step by Step", p. 162.
! Ingredients
!! Bagels
* 1 tsp granulated sugar
* 1 cup warm water
* 1 pkg active dry yeast (or 1 tbsp)
* 2 eggs
* 1 tbsp vegetable oil
* 3 1/2 cups all-purpose flour (approx.)
* 2 tbsp granulated sugar
* 2 tsp salt
!! Poaching liquid
* 16 cups (4L) water
* 2 tbsp granulated sugar
!! Glaze
* 1/2 cup sesame or poppy seeds
* 1 egg, beaten
! Preparation
# In large bowl, dissolve 1 tsp sugar in water. Sprinkle in yeast; let stand for 10min or until frothy. Whisk in eggs and oil. With wooden spoon, beat in 2 cups of the flour, sugar and salt until smooth. Gradually stir in enough of the remaining flour to make soft but not sticky dough.
# Turn out dough onto lightly floured surface; knead for 8 to 10 minutes or until smooth and elsatic, dusting with enough of remaining flour to prevent sticking. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, 1-1 1/2 hours.
# Punch down dough; turn out onto lightly floured surface. Knead several times. Divide into 12 portions; roll each into 12in rope, covering pieces with tea towel as you work.
# Bring ends of each rope together, overlapping by about 1in and stretching overlap around other end to meet underneath; pinch firmly to seal. Place on lightly floured baking sheet; cover with tea towel and let rise for 15 minutes
# Poaching liquid: in wide saucepan, bring water to boil; add sugar. Slip bagels into water, 3 or 4 at a time; cook over medium heat for 1 minute. Turn and cook for 1 minute. Using slotted spatula, transfer bagels to well-greased baking sheets.
# Glaze: Place sesame seeds in dish. Brush egg over bagels. Using hands, dip egg side into seeds; return to baking sheets; Bake in 400ºF oven for 20 to 25 minutes or until tops are golden. Transfer to rack and let cool.
! Variations
!! Whole Wheat Cinnamon Raisin Bagels
In dough, substitute 1 cup whole wheat flour for 1 cup of the all-purpose flour. Increase 2 tbsp sugar to 1/4 cup. Stir in 2tsp cinnamon along with eggs. After punching down dough, thoroughly knead in 1 cup raisins. Omit sesame seeds.
Original source unknown.
! Ingredients
!! Base
* 1/2 cup butter
* 1/4 cup sugar
* 5 tbsp cocoa
* 1/2 cup chopped walnuts or pecans
* 1 egg
* 2 cups graham wafer crumbs
* 1 cup coconut
* 1 tsp vanilla
!! Custardy filling
* 1/4 cup butter
* 3 tbsp milk
* 2 tbsp vanilla custard powder
* 2 cups icing sugar
!! Chocolatey top
* 6 oz (4 squares) semisweet chocolate
! Preparation
!! Base
# Place softened butter, sugar, cocoa, vanilla and egg in bowl.
# Set over second bowl filled with hot water, stirring well until butter melts and mixture resembles thin custard.
# Combine graham crumbs, coconut and nuts; blend.
# Pack evenly into 9” square pan.
!! Custardy filling
# Combine milk and vanilla custard powder. Mix with softened butter.
# Blend in icing sugar.
# Spread over chocolate base.
# Let stand 15 min.
!! Chocolatey top
# Melt chocolate with butter (careful not to overheat) and spread over custardy filling.
# Place everything into fridge until top hardens.
From The Complete Canadian Living Cookbook.
! Ingredients
* 2/3 cup (150 mL) softened butter
* 1 cup (250 mL) brown sugar, packed
* 1 egg
* 1 1/2 cups (375 mL) rolled oats (not instant)
* 1 cup (250 mL) all-purpose flour
* 1/2 tsp (2 mL) baking powder
* 1/2 tsp (2 mL) baking soda
* 1/4 tsp (1 mL) salt
| Variation table |c
|! |! Flavourings |! Add-ins |
|! Classic oatmeal cookies | 1 tbsp (15 mL) vanilla; 1 tsp (5 mL) cinnamon | 1 cup (250 mL) raisins |
|! Chocolate orange pecan oatmeal cookies | 1 tsp (5 mL) grated orange rind | 3/4 cup (175 mL) chocolate chips; 1/2 cup (125 mL) chopped pecans |
|! Butterscotch crisp oatmeal cookies | 1 tbsp (15 mL) vanilla | 1 cup (250 mL) rice crisp cereal; 1/2 cup (125 mL) quick-cooking rolled oats; 1/2 cup (125 mL) butterscotch chips |
|! Health nut oatmeal cookies | 1 tsp (5 ML) vanilla; 3/4 tsp (4 mL) nutmeg | 1/2 cup (125 mL) chopped hazelnuts; 1/2 cup (125 mL) wheat germ; 1/4 cup (50 mL) sunflower seeds; 2 tbsp (25 mL) flaxseeds |
|! Trail mix oatmeal cookies | Dash almond extract | 1/3 cup (75 mL) slivered almonds; 1/3 cup (75 mL) raisins; 1/3 cup (75 mL) shredded coconut |
|! Hermit oatmeal cookies | 1 tsp (5 mL) cinnamon; 1/2 tsp (2 mL) nutmeg; 1/4 tsp (1 mL) ground cloves | 1/3 cup (75 mL) raisins; 1/3 cup (75 mL) chopped dried apricots; 1/3 cup (75 mL) chopped walnuts |
! Preparation
# In large bowl, beat butter with brown sugar until fluffy. Beat in egg and Flavourings in first column.
# In separate bowl, mix together rolled oats (not instant), flour, baking powder, baking soda and salt; stir into butter mixture along with Add-Ins in second column until blended.
# Drop by heaping tablespoonfuls (15 mL), about 2 inches (5 cm) apart, onto parchment paper-lined or greased rimless baking sheets.
# Bake in 375ºF (190ºC) oven for 10 minutes or until golden. Let cool on pans on racks for about 2 minutes. Transfer to racks; let cool completely. (Make-ahead: layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.) Makes about 36 cookies.
Original source unknown.
! Ingredients
!! Chicken
* Sufficient quantities of some kind of chicken. Thighs work well.
!! Marinade
* 1/4 cup vegetable oil
* 1 tbsp soy sauce
* Worcestershire sauce
* Rosemary
* 1 clove garlic
!! Fruit stuff
* 2 tbsp cornstarch
* Cans of fruit
! Preparation
!! Chicken/Marinade
# Mix marinade ingredients. Pour on chicken.
# Bake at 325ºF for 35-40 min, turning halfway through.
!! Fruit stuff
# Stir corn starch and fruit juice (drained from cans) in pot. Heat, adding more fruit juice if possible.
# Once thickened (liquid goes from cloudy white to clear), add fruit.
!! All together now
# Garnish chicken with heaps of fruit stuff and serve warm.
From [[Dinner with Julie | http://dinnerwithjulie.com/2008/05/03/day-124-bageleggs/]].
! Ingredients
* 1/4 cup butter
* 1/2 cup corn syrup
* 1 cup packed brown sugar
* 1/4 cup cocoa
* 1 tsp. vanilla
* 8 cups puffed wheat
! Preparation
# Lightly grease a large bowl. Place puffed wheat in bowl and set aside.
# In a small saucepan, combine butter, corn syrup, brown sugar, and cocoa over medium heat. Bring to boil, stirring frequently.
# Remove from heat; stir in vanilla. Pour over puffed wheat, stirring to coat evenly.
# Press into an ungreased 9" by 13" pan and refrigerate, or leave at room temperature, until set.
A tiddler to keep track of all recipes. Check the list at left.
Also consider browsing by [[Category]].
From [[wikiHow|http://www.wikihow.com/Cook-Rice]]
! Preparation
# Soak the rice in cold water for 30-60 minutes.
# Rinse/wash in sink until it the water is clear enough to see the rice through it. So basically, keep the water running on low while shaking the rice until the foggy white color turns to clean clear.
# Measure one cup of washed rice into a pot (or you if you skipped the soaking/washing you can start here with dry rice out of the bag).
# Pour one and a half cups of cold water into the pot. It depends on the rice and your preference, you may want to add 1.75 cups of water.
# Place the pot over a moderate to high heat.
# As soon as the rice comes to a roiling boil, turn down the heat to the minimum possible. Place lid on pot. Continue heating for five minutes.
# After five minutes, turn off heat. Place paper towel between the lid and the pot to avoid moisture buildup. Do not lift the lid as the steam inside will cook the rice through.
# The pot of rice will be fully cooked, light and ready to eat about 10 minutes after the heat is turned off.
From The Canadian Living Christmas Book.
! Ingredients
* 15 lb (6.75 kg) turkey
* 1/4 cup (50 mL) butter, softened
* 1/2 tsp (2 mL) dried crumbled sage
* 1/2 tsp (2 mL) rosemary
* Salt and pepper
!! Nutty stuffing
* 3/4 cup (175 mL) butter
* 2 1/2 cups (625 mL) chopped celery
* 2 cups (500 mL) chopped onions
* 2 cloves garlic, minced
* 1 apple (unpeeled), diced
* 4 tsp (20 mL) dried sage
* 1 1/4 tsp (6 mL) pepper
* 1 tsp (5 mL) dried rosemary
* 1 tsp (5 mL) salt
* 1/4 lb (125 g) sliced smoked ham or prosciutto, diced
* 14 cups (3.5 L) cubed multigrain or whole wheat bread
* 1 cup (250 mL) chopped fresh parsley
* 3/4 cup (175 mL) pecans, toasted and chopped
!! Stock
* 4 1/2 cups (1.125 L) chicken stock or water
* 1 1/2 cups (375 mL) (approx) water
* 1 onion, chopped
* 1/2 cup (125 mL) sliced carrot
* 1/2 cup (125 mL) sliced celery
!! Gravy
* 1/4 cup (50 mL) all-purpose flour
* 1/4 cup (50 mL) sherry (optional)
* Salt and pepper
! Preparation
!! Nutty stuffing
# In large skillet, melt butter over medium heat; cook celery, onions, garlic, apple, sage, pepper, rosemary, salt and ham for 10 to 15 minutes or until vegetables are tender. Place bread, parsley and nuts in large bowl; add celery mixture and toss well. Set aside. (Stuffing can be covered and refrigerated for up to 1 day or frozen for up to 1 week; thaw in refrigerator for 24 hours before continuing.)
# Remove giblets and neck from turkey and place in large saucepan, reserving liver for another use; set aside.
# Rinse turkey inside and out; dry skin and cavity well. Fill neck cavity with stuffing; fold neck skin over stuffing and skewer to back. Stuff body cavity. Tuck legs under band of skin or tie together with string.
# Place turkey, breast side up, on greased rack in roasting pan. Combine butter, sage and rosemary; spread over turkey. Sprinkle with salt and pepper.
# Tent turkey with foil, dull side out, tucking in ends and leaving sides open. Roast in 325ºF (160ºC) oven for 4 hours, basting every 30 minutes. Remove foil and roast for 45 to 60 minutes longer or until juices run clear and thermometer inserted into thigh registers 185ºF (85ºC) and stuffing 165ºF (75ºC). Transfer to platter; let stand, loosely covered, for about 20 minutes.
!! Stock
# Meanwhile, to saucepan with turkey parts, add stock, water, onion, carrot and celery; bring to boil. Reduce heat to low and skim off foam; simmer for 3 hours. Strain into measuring cup and skim off fat; add enough water to make 3 ups (750 mL) stock and set aside.
!! Gravy
# Skim off fat in roasting pan. Stir flour into pan and cook, stirring, over medium heat for 1 minute. Gradually whisk in reserved stock and bring to boil, stirring to scrape up brown bits from bottom of pan. Reduce heat and add sherry (if using); simmer, stirring, for 5 minutes. Season with salt and pepper to taste; strain into warmed gravy boat (doot doot). Serve with turkey. Makes 8 to 10 servings.
From [[A Year of the Best| http://www.bestofbridge.com/Book8.aspx]], p. 81.
! Ingredients
!! Pork
* 3 pork tenderloins (or enough for everyone)
* 1 tsp freshly ground pepper
* 1/2 tsp salt
* 1/2 tsp chopped fresh rosemary
* 2 tbsp olive oil
!! Mustard sauce (optional)
* 1/2 cup white wine
* 1 tbsp dijon mustard
!! Caramelized apples
* 1/4 cup butter
* 3 cups sliced apples
* 1/2 cup brown sugar
! Preparation
!! Pork
# Season pork on all sides with pepper, salt and rosemary.
# Heat oil in large skillet over high heat. Add pork tenderloins and sear on both sides until just brown, about 2 minutes per side. Place seared tenderloins in roasting pan and set aside.
# Preheat oven to 350 F. ''Skip past mustard sauce if not making.''
!! Mustard sauce
# Remove skillet from heat to cool slightly. Return skillet to medium heat and add white wine, scraping pan to loosen any meat bits. Cook 1-2 minutes until slightly reduced.
# Whisk in mustard, then remove skillet from heat. Set aside.
!! Roast away
# Roast pork about 30 minutes or until meat thermometer registers 170ºF.
!! Caramelized apples
# Melt butter in medium saute pan. Add apples and sprinkle on brown sugar. Cook until liquid is syrupy but apples are still firm, about 3-4 minutes.
# Reheat mustard sauce, adding any juices from roasting pan. Add tenderloins to skillet and cook briefly, just enough to coat with sauce, about 1 minute per side.
!! Serving
# To serve, slice pork tenderloin diagonally into 1/4" thick pieces. Arrange on individual plates and spoon warm caramelized apples on the side.
some recipes I've collected
From [[Goons With Spoons| http://www.goonswithspoons.com/Spaghetti_alla_carbonara]].
! Ingredients
* 1 lb spaghetti
* 2 tbsp olive oil
* 1/4 lb pancetta
* 3 cloves garlic, minced
* 2 eggs
* 1/4 lb parmesan cheese (approx. 1 cup grated)
* Italian parsley for garnish
* Black pepper
! Preparation
# Heat olive oil in a pan on medium-high; add pancetta. Boil water for the spaghetti. (If using pre-made, begin cooking spaghetti.)
# Once pancetta has rendered its fat and begun to brown, add garlic; saute until soft. (If using fresh pasta, start cooking it now.)
# Mix eggs and cheese in a bowl. Stir until well combined.
# Remove pasta from water; drain. Add to pancetta and garlic, tossing to combine.
# Remove from heat. (This is important so you don't scramble the eggs.) Stir in cheese/egg mixture until coated.
# Add plenty of black pepper. Garnish with parsley. Serve immediately.
From "Canadian Living Cooks Step by Step", pg. 72.
! Ingredients
* 2 tsp. olive oil
* 1 small onion, finely chopped
* 2 cloves garlic, minced
* 1/4 cup cider vinegar
* 1/4 cup fancy molasses
* 1/4 cup liquid honey
* 2 tbsp Dijon mustard
* 2 tsp soy sauce
* 1/4 tsp hot pepper sauce
* 1 1/2 tsp cornstarch
* 1 boneless single-loin pork roast (about 1.5kg)
! Preparation
# In small saucepan, heat oil over medium heat; cook onion and garlic for 1 minute. Reduce heat to low; cover and cook, stirring occasionally, for about 8 minutes or until softened.
# Stir in vinegar, molasses, honey, mustard, soy sauce and hot pepper sauce; bring to boil. Dissolve cornstarch in 1 tbsp water; whisk into saucepan and cook over medium-high heat for 3 minutes or until bubbly and thickened. Let stand for 5 minutes.
# Meanwhile, trim excess fat from pork. Place on rack in roasting pan; pour in 1/2 cup water. Brush 1/4 cup of the honey mixture all over pork. Roast in 325ºF oven, basting with 2 tbsp of the honey mixture every 30 minutes and adding up to 1 cup more water to pan if needed to prevent scorching, for about 1 hour and 40 minutes or until meat thermometer registers 160ºF. Transfer to platter and tent with foil; let stand for 10 minutes before slicing thinly.
# Meanwhile, skim fat from pan juices. Pour remaining honey mixture into pan. On stove top, bring to boil, stirring and scraping up brown bits from bottom of pan. Reduce heat and simmer, stirring, for about 5 minutes or until slightly thickened. Serve with pork.
Makes 8 servings.
From some awesome Canadian Living book that may have been called "Muffins and more".
! Ingredients
!! Brownies
* 1 cup butter
* 2 cups brown sugar, packed
* 1 cup all-purpose flour
* 3/4 cup unsweetened cocoa powder, sifted
* 3 eggs
* 2 tsp vanilla
!! Fudge Icing
* 8 oz semisweet chocolate
* 1/2 cup strong coffee
* 2 tbsp butter, softened
! Preparation
!! Brownies
# In small saucepan, melt butter over low heat; let cool to room temperature.
# Whisk in brown sugar, flour, cocoa, eggs, and vanilla.
# Spread in greased 11" x 7" baking dish. Bake at 350ºF for 25min or just until set and top is dry to the touch. Let cool completely rack.
!! Icing
# Chop chocolate coarsely, placing in bowl.
# Bring coffee to boil; pour over chocolate, stirring until melted.
# Refrigerate for 15min.
# Whisk in butter; spread over brownies.
# Refrigerate for at least 8 hours, up to 12 hours. Square. Makes 30 small brownies.
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