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Old 01-02-2013, 05:48 PM   #1
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Default Great Recipes

A place to share your wonderful recipes!


ETA: PDF files from previous forum have been added!!
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Old 01-02-2013, 05:49 PM   #2
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**This is LuvLee's recipe & the comments are her's, I'm just re-posting it!**

My Slow Cooked Mac & Cheese has been requested........so I thought I'd share it here........it's awesome for big get togethers so that all the calories and cholesterol and fat are shared!!!!!


Slow Cooked Mac & Cheese:

* 1 package (32 oz) elbow macaroni
* 1 stick butter, melted
* 2 eggs, beaten
* 1 can (12 ounces) evaporated milk
* 2 cans (10-3/4 ounces) condensed cheddar cheese soup, undiluted
* 1/2 c. milk
* 1/2 c. cream
* 5 to 6 cups shredded colby-jack cheese, divided


* Cook macaroni according to package directions; drain. Place in a 5-qt. slow cooker; add butter. In a bowl, combine the eggs, evaporated milk, soup, milk, cream and 3 cups cheese. Pour over macaroni mixture; stir to combine. Cover and cook on low for 4 hours.
* Sprinkle with the remaining cheese. Cook 15 minutes longer or until cheese is melted.
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Old 01-02-2013, 05:57 PM   #3
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Oh yum!!!! That sounds delicious!
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Old 01-03-2013, 03:19 PM   #4
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Oh cool. Glad to see this. Is there a way to copy/paste the whole thread or do we have to go find what we want and put it over here?
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Old 01-04-2013, 01:37 PM   #5
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I think we had most of the recipes into that PDF.....I'll work on that to update it and include all the ones added after the PDF was made and then post the PDF here. Then we can start a new PDF as we get more new recipes posted here. How does that sound?
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Old 01-06-2013, 12:54 PM   #6
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Oh this was super yummy...gotta share!

Apple Crisp:

8 apples cored and chopped
1/2 c. hot water
1 c. sugar
2 t. cinnamon

Preheat oven to 325*. Mix together and pour into 9x13 pan.

1 c. flour
1 c. oats
1 c. brown sugar
1/2 c. melted butter
1/4 t. baking powder
1/4 t. baking soda

Mix together well and sprinkle over top. Bake 30-40 minutes.
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Old 01-06-2013, 02:07 PM   #7
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Quote:
Originally Posted by LuvLee View Post
I think we had most of the recipes into that PDF.....I'll work on that to update it and include all the ones added after the PDF was made and then post the PDF here. Then we can start a new PDF as we get more new recipes posted here. How does that sound?
sounds good.
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Old 01-15-2013, 05:57 AM   #8
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I need a recipe for COOKED-onthestove chocolate sauce ice-cream topping. Does anyone have one that is not microwaved?
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Old 01-15-2013, 06:01 AM   #9
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Hot Fudge Sauce

Ingredients:
1 stick butter
6 heaping Tbsp. cocoa powder
1 can sweetened condensed milk
a few Tbsp. milk, if needed to thin out sauce

Instructions:
Heat a small saucepan over medium high heat. Add the butter and let butter melt and start to bubble. Turn off the heat. Add the cocoa powder and whisk well to remove any lumps. Add the sweetened condensed milk and continue whisking. If sauce is too thick, add a little regular milk. Store in an air tight container in the fridge for up to a week.
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Old 01-15-2013, 06:08 AM   #10
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Hot Fudge Sauce

Ingredients:
1 stick butter
6 heaping Tbsp. cocoa powder
1 can sweetened condensed milk
a few Tbsp. milk, if needed to thin out sauce

Instructions:
Heat a small saucepan over medium high heat. Add the butter and let butter melt and start to bubble. Turn off the heat. Add the cocoa powder and whisk well to remove any lumps. Add the sweetened condensed milk and continue whisking. If sauce is too thick, add a little regular milk. Store in an air tight container in the fridge for up to a week.
Thank you...I have all the ingredients...and it sounds like soft FUDGE...uhm...I made a fudge recipe the other day...it turned into a breakable brick! It got eaten by people but I tossed that recipe...hope I have success with this recipe! It's to serve tonight so I'll know soon
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Old 01-15-2013, 06:14 AM   #11
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It can be very thick, especially if there is enough left over to store in the fridge.
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Old 01-15-2013, 06:24 AM   #12
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Quote:
Originally Posted by Scraperwannabe View Post
**This is LuvLee's recipe & the comments are her's, I'm just re-posting it!**

My Slow Cooked Mac & Cheese has been requested........so I thought I'd share it here....... .it's awesome for big get togethers so that all the calories and cholesterol and fat are shared !!!!!


Slow Cooked Mac & Cheese:

* 1 package (32 oz) elbow macaroni
* 1 stick butter, melted
* 2 eggs, beaten
* 1 can (12 ounces) evaporated milk
* 2 cans (10-3/4 ounces) condensed cheddar cheese soup, undiluted
* 1/2 c. milk
* 1/2 c. cream
* 5 to 6 cups shredded colby-jack cheese, divided


* Cook macaroni according to package directions; drain. Place in a 5-qt. slow cooker; add butter. In a bowl, combine the eggs, evaporated milk, soup, milk, cream and 3 cups cheese. Pour over macaroni mixture; stir to combine. Cover and cook on low for 4 hours.
* Sprinkle with the remaining cheese. Cook 15 minutes longer or until cheese is melted.

BWHAHAHA! Loved that. But seriously I'll have to try this for my DD's birthday party next week (she'll be 3) because she LOVES mac & cheese and I can only handle so much of the boxed stuff. She's reached the super-picky stage - does anybody have any recipes for picky toddlers?
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Old 01-15-2013, 07:10 AM   #13
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Originally Posted by meeyore151 View Post
BWHAHAHA! Loved that. But seriously I'll have to try this for my DD's birthday party next week (she'll be 3) because she LOVES mac & cheese and I can only handle so much of the boxed stuff. She's reached the super-picky stage - does anybody have any recipes for picky toddlers?
Check out Weelicious My kids like most of the snack recipes that we've tried. I can't say the same for the main courses, though.
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Old 01-15-2013, 07:42 AM   #14
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Check out Weelicious My kids like most of the snack recipes that we've tried. I can't say the same for the main courses, though.
Thanks! I'll have to give some a try - I'll try anything at this point. I miss when she would eat anything... this picky phase seemed to come on overnight and I have not been able to figure out what to feed her anymore! I refuse to make separate meals for her, who has time to cook 2 meals?! At least what she does eat is good for her - the fudge recipe looks yummy, but DD wouldn't eat it as she doesn't like cake or ice cream! LOL
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Old 01-15-2013, 10:22 AM   #15
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Originally Posted by meeyore151 View Post
Thanks! I'll have to give some a try - I'll try anything at this point. I miss when she would eat anything... this picky phase seemed to come on overnight and I have not been able to figure out what to feed her anymore! I refuse to make separate meals for her, who has time to cook 2 meals?! At least what she does eat is good for her - the fudge recipe looks yummy, but DD wouldn't eat it as she doesn't like cake or ice cream! LOL
Does she like Yo Gabba Gabba? Sometimes singing The Party in Your Tummy song helps? They say "Try it! You might like it!" a lot, too. That helped here for a while.
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Old 01-15-2013, 11:16 AM   #16
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Anyone have a good tried and true recipe for fudgy brownies? We like our brownies more fudgy than cake like.
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Old 01-15-2013, 11:24 AM   #17
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Anyone have a good tried and true recipe for fudgy brownies? We like our brownies more fudgy than cake like.
Maybe look in the recipe file...PamW had a great brownie recipe I used to use...Now...


well...


confession...


I now prefer ALDI in a box! Both for ease and taste...


A pan is currently in the oven with nuts included...dessert tonight with ice-cream and chocolate sauce drizzled on top...
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Old 01-15-2013, 04:09 PM   #18
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Fudgy brownies would be AWESOME - I don't have a recipe for brownies, but I do have one for a cake that you do in the crockpot that I found here on SCS somewhere and it is FANTASTIC. I'll see if I can find it...

I don't think we've ever seen Yo Gabba Gabba. We do try to repeat parts of Green Eggs and Ham to her to convince her to try things. She's getting better about taking a bite, but usually won't take a second one just because she's ornery.
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Old 01-15-2013, 04:39 PM   #19
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I use this brownie recipe.

BAKER'S ONE BOWL Brownies recipe

ETA - They taste fudgy to me. I tend to underbake them. But that's a subjective thing so I don't know if you'll think they're fudgy
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Old 01-15-2013, 04:42 PM   #20
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I've used this recipe since 1985!!! My grandmother bought me a little Hershey's cookbook from the grocery store aisle before we headed overseas.

https://www.hersheys.com/recipes/rec...est%20Brownies
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Old 01-15-2013, 07:54 PM   #21
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The hot fudge sauce was YUM...uhm...it was all eaten...and the ladle was almost licked clean...and not by me!

The brownie recipe that scraperwannabe uses I do believe is the same that I use except I double the ingredients for a 9x13 pan...of course that was before ALDI days!
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Old 01-15-2013, 08:06 PM   #22
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Glad the hot fudge sauce turned out!!
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Old 01-16-2013, 05:41 PM   #23
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Quote:
Originally Posted by Scraperwannabe View Post
I've used this recipe since 1985!!! My grandmother bought me a little Hershey's cookbook from the grocery store aisle before we headed overseas.

https://www.hersheys.com/recipes/rec...est%20Brownies
I have also used this recipe for years! I love them.
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Old 01-16-2013, 05:43 PM   #24
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Quote:
Originally Posted by kramomma View Post
The hot fudge sauce was YUM...uhm...it was all eaten...and the ladle was almost licked clean...and not by me!

The brownie recipe that scraperwannabe uses I do believe is the same that I use except I double the ingredients for a 9x13 pan...of course that was before ALDI days!
I also double the recipe to put in a bigger pan. If I remember right, you need to let it cook a little longer than the recipe calls for when you double it.
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Old 01-20-2013, 07:43 AM   #25
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This was a keeper!

Chicken Enchilada Casserole

7-8 large flour tortillas
2 1/2 cups cooked and shredded chicken
1 1/2 cup Your favorite Salsa
1 can black beans
1 cup frozen corn
1 tsp. cumin
1 tsp. chili powder
1 (8 oz) bag shredded Mexican cheese
1 (10 oz) can red enchilada sauce
1 cup sour cream
1/2 can cream of chicken
INSTRUCTIONS

Preheat oven to 350 degrees F.
Spray a 9x13 pan with cooking spray.

In a large bowl, combine cooked and shredded chicken, salsa, black beans, corn, cumin and chili powder. Stir until evenly mixed.

Layer 2 tortillas on the bottom of greased pan. NOTE: You may need to trim 1 tortilla to fit the gaps left by the two tortillas on each level.

Place half of the chicken mixture on top of tortillas and evenly spread across.
Top with about 1/2-2/3 cup shredded cheese (about 1/3 of the bag) and evenly spread/sprinkle across the chicken mixture.

Next pour 1/3 of enchilada sauce evenly over cheese.
Repeat layers of tortilla, chicken mixture, cheese and enchilada sauce) then top with one last layer of tortillas. Evenly spread remaining enchilada sauce over the top level of tortillas.

In a small bowl, combine sour cream and 1/2 can cream of chicken soup. Stir together completely. Evenly spread over the top tortilla layer.
Sprinkle with remaining cheese.

Cover with foil and bake at 350 degrees F for 30 minutes covered, then remove foil and bake for an addition 5-10 minutes or until cheese is completely melted and casserole is heated through.

Recipe source: Chicken Enchilada Casserole | Chef in Training
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Old 01-20-2013, 04:36 PM   #26
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Originally Posted by Scraperwannabe View Post
This was a keeper!

Chicken Enchilada Casserole

7-8 large flour tortillas
2 1/2 cups cooked and shredded chicken
1 1/2 cup Your favorite Salsa
1 can black beans
1 cup frozen corn
1 tsp. cumin
1 tsp. chili powder
1 (8 oz) bag shredded Mexican cheese
1 (10 oz) can red enchilada sauce
1 cup sour cream
1/2 can cream of chicken
INSTRUCTIONS

Preheat oven to 350 degrees F.
Spray a 9x13 pan with cooking spray.

In a large bowl, combine cooked and shredded chicken, salsa, black beans, corn, cumin and chili powder. Stir until evenly mixed.

Layer 2 tortillas on the bottom of greased pan. NOTE: You may need to trim 1 tortilla to fit the gaps left by the two tortillas on each level.

Place half of the chicken mixture on top of tortillas and evenly spread across.
Top with about 1/2-2/3 cup shredded cheese (about 1/3 of the bag) and evenly spread/sprinkle across the chicken mixture.

Next pour 1/3 of enchilada sauce evenly over cheese.
Repeat layers of tortilla, chicken mixture, cheese and enchilada sauce) then top with one last layer of tortillas. Evenly spread remaining enchilada sauce over the top level of tortillas.

In a small bowl, combine sour cream and 1/2 can cream of chicken soup. Stir together completely. Evenly spread over the top tortilla layer.
Sprinkle with remaining cheese.

Cover with foil and bake at 350 degrees F for 30 minutes covered, then remove foil and bake for an addition 5-10 minutes or until cheese is completely melted and casserole is heated through.

Recipe source: Chicken Enchilada Casserole | Chef in Training
My husband and oldest really liked it. I thought it was good. My other 2 didn't like it... go figure. I haven't found many things that everyone in the family likes.
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Old 01-21-2013, 08:53 AM   #27
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Chicken Pot Pie
1 medium potato diced ½ inch
½ cup sliced celery
½ cup diced carrots or julienne carrots
1 cup frozen peas
1 cup chicken broth
1 cup half and half
1 cup diced sweet onion
1 T butter
1/2 tsp Thyme
1 T dry sherry
Salt and pepper to taste
2 ½ cups 1 inch diced cooked chicken
1T flour
2 T cornstarch



In a pan sauté celery and onion in butter til soft. Add broth, potatoes, thyme, and carrots and simmer covered until potatoes are fork tender but not mushy. Remove the vegetables and keep the broth in the pan.

In a shaker mix 1 T flour and 2 T Cornstarch with the half and half. Stir slowly and whisk into the broth. If it is too thick add a bit of milk at a time and keep stirring till desired thinness. It shouldn’t be too runny though. Add the dry sherry and the cooked veggies, the chicken and the frozen peas. Pour into an unbaked pie crust and top with a second crust. Brush top of crust with a bit of half and half and sprinkle with just a bit of some more thyme. Make Slits in crust, I just make the shape of a C. Bake at 350 for one hour. If you have this really stuffed it may take ten minutes more. You want the center to be bubbling.
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Old 01-28-2013, 11:36 AM   #28
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Ok, so I made Risotto for the first time this weekend, it is just a dish that I have shied away from for various reasons, mainly has I had heard it was tricky, like Soufflé ...which is now on my hit list. It turned out so well, and I thought was so simple that I thought I would share
  • 6 cups of Chicken Broth – or any kind of broth you want to use (I made my own simply with a chicken and a mushroom stock cube)
  • Olive Oil – to heat in the pan (recipe calls for 3 tablespoons, but that is way too much for me, but its personal choice)
  • 2 lbs of mushrooms – whichever ones you like, I used white, cremini (aka brown mushroom) and shiitake mushrooms – but you could use portabellas....
  • 1 large onion, or two shallots
  • 1 ½ cups of Arborio Rice (or Carnaroli, as long as it is labelled Risotto Rice)
    ½ cup dry white wine – if you don’t have any don’t worry, add a ½ more of the stock
  • 1/3 freshly grated parmesan cheese
  • 2 tablespoons of butter
  • 3 tablespoons of Chives (for garnish and to add a bit of colour)
The trick apparently is to plan to be next to your stove/cooker for the next 25 mins....
  1. In a pan warm up stock – not boiling just warm it up so that when it gets added to rice it doesn’t reduce the temperature
As I didn’t have any stock, I made mine with two stock cubes and 6 cups of boiling water in a pan, and just let it simmer
  1. Slice your mushrooms thinly
  2. Chop your onion/shallots nice and small
  3. Drizzle some Olive oil in a large saucepan over a medium heat and add mushrooms, put the cover on the pan and cook for about 3 minutes, the large pile of sliced mushrooms will of dramatically reduced is size!
  4. Pour mushrooms and any juice into a dish to be used later
  5. In the same saucepan add olive oil and onions/shallots, cook for about a minute, the onions start to go see through, add the rice, stir, coating the rice in the oil for about 2 minutes, the rice will be a pale golden colour
  6. Pour in your wine, and stir constantly until it is completely absorbed by the rice
  7. Ladle in ½ or less of broth and stir constantly until it is completely absorbed by the rice, repeat until all the broth is absorbed (about 15/ 20 mins)
  8. Remove the saucepan from the heat, stir in your mushrooms & their liquid, butter, chives and parmesan cheese
  9. Season with salt and pepper.
This is apparently an authentic way to make Risotto, as you are not adding cream etc, but using the rice to make the creaminess. You could add chicken, fish, beef, pork, peas, just about anything you fancied to it
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Old 03-03-2013, 05:10 AM   #29
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Shrimp and white beans

Ingredients

6 tablespoons olive oil, divided

3 garlic cloves, minced, divided

2 dried chiles de árbol (dried chiles de árbol are available at Latin markets, specialty foods stores, and some supermarkets)

1 bay leaf, preferably fresh

1 1/4 cups chopped tomato (about 8 ounces)

Kosher salt, freshly ground pepper

1 tablespoon tomato paste

2 15-ounce cans white beans (such as cannellini), rinsed, drained

1 cup low-sodium chicken broth

1 pound medium shrimp, peeled, deveined

1 teaspoon smoked paprika

2 tablespoons chopped flat-leaf parsley

Grilled bread (optional)

Directions

1. Preheat broiler. Heat 2 Tbsp. oil in a large, heavy, ovenproof skillet over medium heat. Add 1 garlic clove, chiles, and bay leaf and cook, stirring constantly, just until fragrant, 1–2 minutes (do not allow garlic to burn). Add tomato; season with salt and pepper. Cook, stirring and smashing tomato with the back of a wooden spoon, until tomato is completely broken down, about 5 minutes.

2. Add tomato paste and cook, stirring constantly, until paste is deep red and caramelized, 3–4 minutes. Stir in beans and broth. Bring to a brisk simmer and cook until juices are slightly reduced and thickened, 3–4 minutes. Season to taste with salt and pepper.

3. Combine remaining 2 garlic cloves, 2 Tbsp. oil, shrimp, and paprika in a medium bowl; season with salt and pepper and toss to evenly coat shrimp. Scatter shrimp over beans in an even layer.

4. Broil until shrimp are golden and cooked through, about 3 minutes. Drizzle remaining 2 Tbsp. oil over shrimp and beans; garnish with parsley. Serve with bread, if desired.
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Old 04-11-2013, 06:42 AM   #30
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I made these for DH last night and he loved them. Please keep in mind he hasn't had a real cookie in a year. I tasted one and it was pretty good for a healthy cookie. You can definitely taste the banana.

I made two changes. I used 1.5 tbs of coconut and 1 1/4 tsp of maple syrup because he was concerned about the sugar.

Vanilla & Spice: Peanut Butter & Banana Oatmeal Cookies

Peanut Butter & Banana Oatmeal Cookies
Adapted from Food Doodles


1 cup rolled oats
2.5 tbsp shredded unsweetened coconut
1/2 tsp baking powder
1/4 tsp cinnamon
1/4 tsp salt
1 large ripe banana
2 tbsp each almond butter and peanut butter (or ¼ cup peanut butter)
1.5 tbsp canola oil
1/2 tsp vanilla
3/4 tbsp pure maple syrup
Handful of chocolate chips
Handful of raisins


Preheat oven to 350°.


In a large bowl combine all the dry ingredients (oats through to salt).


In a separate bowl, mash the banana. Add the nut butters, oil, vanilla and maple syrup and whisk until smooth. Add the wet ingredients to the dry ingredients and stir until all the dry ingredients are incorporated. Fold in the chocolate chips and raisins.


Line a large baking sheet with parchment paper or coat with baking spray. Scoop out the dough and drop cookies onto the baking sheet about 1” apart. Bake for 12-14 minutes, until they start to turn golden. Let cool on the baking sheet for a few minutes to help them firm up, then transfer to a wire rack to finish cooling.


Makes about 13 cookies (You may want to double the recipe for a bigger batch!)
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Old 05-30-2013, 07:52 AM   #31
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Does the pdf from the first few posts exist? I would like to see it.
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Old 05-31-2013, 03:56 AM   #32
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Quote:
Originally Posted by ashjoy View Post
Does the pdf from the first few posts exist? I would like to see it.
I have no clue...I don't even know how to do a pdf...
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Old 05-31-2013, 04:28 AM   #33
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Default Basic 1/2 & 1/2 bread recipe

3 cups potato water*3 Tbsp butter, melted
1/3 cup honey
5 cups wheat flour plus 3-3 1/2 cups white flour**
3 teaspoons salt
5 teaspoons yeast


Combine 5 cups wheat flour, salt, and yeast in mixer, mix slightly. Add potato water, butter, and honey.


Mix together. Let set until doubled in size (about 20 minutes).


Knead in additional white flour up to 3 1/2 cups. (If using Bosch mix on #2)


Knead for up to 10 minutes (If using Bosch mix on #2 for 5 minutes).


Remove from Bosch bowl.


Knead on lightly floured counter top for a few turns using white flour. Cover with light towel. Let rise to double in size (about 20-30 minutes).


Grease 4 pans or 2 baking sheets


Cut into 4ths, reshape into bread loaf or 9-12 buns...makes 4 loaves or 48 buns.


Let rise until double in size again.


Bake at 335 degrees for 30-35 minutes for bread, 18-20 minutes for buns.


*I save the water from boiled potatoes, store in fridge for up to a week or freeze in 3 cups container then thaw to room temperature and slightly warm for use.


**Any combination works, if using more wheat flour then use less flour total. Kneading in wheat flour in the final steps does give a dryer texture to the bread loaf so I prefer to use white.
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Old 05-31-2013, 07:22 AM   #34
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I went back to the old thread and found them. I'll attach them but if the mods feel they shouldn't be here they can feel free to delete them, k?
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Old 05-31-2013, 07:45 AM   #35
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I clicked on the links to see them and now they are at the bottom of my screen...now what do I do with them?

Hmmm...no one is home but me!
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Old 05-31-2013, 07:57 AM   #36
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is there an arrow beside them when they're at the bottom of your screen? if so, then if you click on the arrow, it should pop up with an option to Open the PDF
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Old 05-31-2013, 08:23 AM   #37
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Quote:
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is there an arrow beside them when they're at the bottom of your screen? if so, then if you click on the arrow, it should pop up with an option to Open the PDF


Thanks...now I will wait for someone to come home tonight and save them onto my computer...I tried but...was not successful...and I don't think krapoppa would like me to print 35 pages of one section...until someone would be sure I'm doing it right!


Hopefully my computer won't do an automatic shutdown from overheating today!
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Old 05-31-2013, 08:26 AM   #38
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Thanks Edith and Kramomma!
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Old 06-05-2013, 04:20 AM   #39
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Strawberries and cream cake
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Old 07-04-2013, 05:33 PM   #40
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Tea Buns

1 cup coconut
3 cups flour
6 tsp baking powder
1/2 cup sugar
dash of salt
1 cup margarine
2 egg's, beaten
1 cup fresh milk

Mix flour, coconut, baking powder, sugar, salt and margarine, until crumbly. Add eggs and milk. Mix well. (I had to add more flour to get more of a dough texture...it was too sticky). Flour table or counter and pat down dough to 1 1/2 inch thickness. Cut out buns with a small glass. Bake at 400*F for 10-15 minutes (12 worked for me). You don't want them too brown on the top...just have them browned a little on the bottom. Makes 2 dozen.
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