Roast veggies - by KatieLee

People will probably look at this recipe and go 'well that's so simple it's not even a recipe' but every time I make tham somebody remarks on them so...

Collect enough vegies for the amount of people you are having, for 8-10 I normally use...
2-3 potatoes
1-2 sweet potatoes
1-2 red capsicum
2-3 zuchini
2-3 red onions

and then deppending on what is in season...
mushrooms, pumpkin, eggplant, squash, etc (whatever you want really)

Peel and Chop them up in to reasonably even and smallish pieces (3-4 cm)
Hard vegetables in smaller pieces than soft ones
Either microwave the hard vegetables for 10 or so minutes if you are in a hurry or coat them in balsamic and olive oil, and your favourite herbs, and bake them for about 20-30 minutes, throw in the rest of the veggies and mix up gently and then add more olive oil, balsamic herbs, salt and pepper and throw in the oven for anouth 30-40 minutes mixing a few times.

More carrots - by carpenter

Peel, slice and steam some carrots. In a small, separate pan melt a tablespoon or more of butter, and a tablespoon or a little less of honey. grate or finely chop a garlic clove. Add it to the butter/honey with a teaspoon of dried tarragon (or more if you have fresh). Pour over the carrots and stir to coat.

Cure for colds! - by carpenter

Rasam from "The New Laurel's Kitchen"

4 small cloves garlic
1/4 teaspoon cumin powder
1/2 teaspoon black peppercorns

1 tablespoon oil
2 teaspoons black mustard seeds
1/2 teaspoon cumin seed

2 tomatoes quartered
1 cup water
1 teaspoon turmeric
1/2 teaspoon salt
2 teaspoons tamarind concentrate dissolved in 1 cup hot water
OR
juice of one lemon in 1 cup hot water

1 cup well cooked yellow split peas

"Crush the garlic, cumin and peppecorns with a mortar and pestle or in a blender using just enough water to cover the blades.
"Heat the oil in a very heavy small pan. Add the mustard seeds, coating the bottom of the pan evenly. Cover the pan quickly and listen for the moment when the furious sound of popping slows dramatically. Then add the cumin seeds so that they brown, but almost immediately turn off the flame and add the tomato, water, and turmeric, then add the garlic mixture.
"Bring to a boil and add the tamarind or lemon and salt. Mash the peas and add them too.Simmer gently until the tomatoes are soft, about ten minutes. In Kerala they take advantage of the way this soup separates, serving the liquid top part over rice at the beginning of the meal and the thick bottom part over rice at the end of it. If you want a uniformly creamy soup, give the finished version a spin in the blender."

Laurel also says,"This exceedingly spicy broth is credited with curing colds in South India, and if it seems to do the same in North America, who can complain? The cures are undocumented but the brew is breathtaking, no doubt about it. For a less fiery version (and more soup) use 6 tomatoes and add extra water. For lemon Rasam, omit the tomatoes, and stand back!"

(The New Laurel's Kitchen, by Laurel Robertson, Carol Flinders and Brian Ruppenthal. c.1976, 1986, printed by Ten Speed Press.)

KatieC's Roasted Tomato Garlic Soup - by sylviatx

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 tomatoes -- *see Note
2 carrots -- cut in 1" pieces
1 large onion -- quartered
2 whole heads garlic -- peeled (or more, to taste)
olive oil
2 cups chicken broth -- (or 3)
1/2 cup chopped fresh basil -- (or 1 Tbsp. dried)
cream -- to taste

Core tomatoes and cut in half. Place, cut side up, on foil covered cookie sheet with carrots, onion and garlic. Brush with olive oil. Bake at 400F for about an hour, or until vegies are roasted and a little blackened.

Place in a large saucepan with the chicken broth and basil and simmer for about 10 minutes. Blend with a stick blender (or in small batches in a blender) until almost smooth. Add cream to taste.

(I leave the cream out when canning the batch and add sour cream, plain yogurt or cream at the time of serving to each bowl.)

To can: Process in a pressure canner, pints for 60 min. and quarts for 70 min.For dial gauge canners use 11 pounds pressure at 0-2000 ft., 12 lbs. at 2001-4000 ft., 13 lbs. at 4001-6000 ft. and 14 lbs. above 6000 ft. For weighted gauge canners use 10 lbs. pressure at 0-1000 ft., and 15 lbs. over 1000 ft.

*Note: These measurements are approximate...I use whatever it takes to cover the baking sheet.

Carrots - by Seven

Carrrots so people will eat them eagerly.

Cut up some carrots into thin interesting size pieces.
Steam them til firmly done or cook them in the miro in the following sauce:
Cut up some ginger, put it with some OJ fresh squeezed if you have an orange, frozen OJ if not...some brown sugar or honey to taste..a lttle cinn. in a bowl with the carrots. Microwave for a few minutes until the flavors meld.
These are good the next day! Make a bunch.

Suzanne's Green Bean Bundles - by sylviatx

Bacon slices, cut in half
1 lb. Fresh Green Beans
4 TBSP. unsalted butter
4 TBSP. brown sugar
1 TBSP. soy sauce
1 TBSP. worchestershire sauce

Preheat oven to 375 degrees. Line a 9 x 13 inch pan with foil. In skillet, over med. high heat, cook the bacon until partially done. (I cook the bacon on a griddle flatted down with a skillet to keep the bacon from curling up). Drain on paper towels.

Bring a large pot of water to a boil. Trim ends of beans to make uniform size. Add beans, cook for 2 min., then drain and rinse under cold water. Melt butter. Add sugar, soy sauce & worchestershire and cook 1 min. until sugar is dissolved. Remove from heat.

Take beans (as many as you judge to be a portion) and wrap with bacon, securing with a toothpick. Place in baking pan. Coat bundles with butter mixture. Bake 20 minutes until bacon is done.

If desired - eat any leftover sauce with a teaspoon!!!

This soup is really delicious. If you're not into canning you can just freeze it in meal-size portions.

Best Mince Meat tart ever - genny

Pastry
210gm plain flour
1 Tablespoon Baking Powder
2 Tablespoon sugar
125gm butter
1 beaten egg

In a food processor mix flour, baking powder, sugar then add butter and process until mixture resembles breadcrumbs - empty out onto floured board and mix beaten egg gently with a knife until mixture comes together. knead gently, roll out and line tins.

Major Bonus with this is unlike traditional pastry, doesn't require chilling before baking - so you can fill with your mincemeat and bake! oh in an oven preheated to 220oC

I made my mincemeat by soaking figs, dates, currants, sultanas, prunes, cherrys, fresh orange and lime zest and juice in sugar, rum, cinnamon, nutmeg, for a month or two then blended it up. Made them fresh today and mmmmmm they were good.

Melting Moment Cookies - sylviatx

Melting Moment Cookies

1 cup unsifted flour 3/4 cup butter
1/2 cup cornstarch 1 tsp vanilla
1/2 confectioners sugar

In bowl stir together first 3 ingredients. In large bowl with mixer at medium speed, beat butter until smooth. Beat in flour mixture and vanilla until well blended. Refrigerate 1 hour. Shape into 1-inch balls. Place about 1 1/2 inches apart on ungreased cookie sheet; flatten with lightly floured fork. Bake in 375° F oven 10 to 12 minutes or until edges are lightly browned. Makes about 3 dozen cookies.

Food Processor Method:
In bowl of food processor fitted with metal blade, stir together flour, corn starch and confectioners sugar. Cut cold butter into 1-inch chunks. Add to flour mixture. Add vanilla. Process 15 seconds or until well blended and mixture forms a ball around blade. Continue as in basic recipe.


Chocolate Melting Moments:
Follow basic recipe. Sift 1/4 cup cocoa and 1/4 tsp. salt with dry ingredients. If desired, place a nut on top of each cookie before baking.
(from C&H confect. sugar box)

Sweet Roll Dough - sylviatx

Sweet Roll Dough (bread machine version)
adapted from “The Wooden Spoon Bread Book”

1 cup scalded milk
2 tbsp butter
1/4 cup warm water
1 egg
1/4 cup sugar plus 1 tsp
3/4 tsp salt
3 1/2 - 3 3/4 cup flour
1 tbsp yeast

Run dough cycle, shape as desired. Usually I make these into cinnamon rolls by flattening out, dotting all over with 3 tbsp cold unsalted butter, shaking 1 1/2 tsp cinnamon mixed with 1/2 c brown sugar over, dotting with 1 cup raisins, rolling up and then cutting into 1 1/4” slices. Place in pans. Let rise till doubled. Bake at 350 for 25 to 30 minutes. Frost if desired with 1 cup powdered sugar mixed with 1 tsp vanilla and 2 to 3 tablespoons hot milk.

You can also make these into sticky buns.

Philadelphia Stickiest Buns

Use one batch of dough.
In a heavy saucepan melt
1/4 cup butter

Add to butter and heat over low heat, stirring just until mixture is smooth
3/4 cup brown sugar
1/2 cup dark corn syrup.

Divide between two 9” round cake pans, spreading the mixture evenly over the bottoms. Divide between the two and sprinkle over the sticky mixture
3/4 cup chopped pecans.

After the first rising of the dough (this is when you get the dough out of the bread machine at the end of the cycle), punch dough down. Roll out on a lightly floured surface to a 10” x 18” rectangle. Sprinkle evenly with
3/4 cup raisins.

Press raisins into the dough. Sprinkle over all a mixture of
3/4 cup brown sugar
2 teaspoons cinnamon.

Press this gently into the dough. Starting with a long side, roll dough tightly. Cut roll in half across the middle. Starting from the middle out, cut each half into 1 1/4” slices. You should have 14 slices in all. Place one of the end slices in the center of each pan, cut side down. Surround each with 6 of the remaining slices. Cover and let rise until doubled, 45 to 60 minutes. Bake in a preheated 350 oven for 25 to 30 minutes, or until well-browned. Cover each pan of baked buns with an inverted plate and turn over quickly. Remove pans. Let them cool a bit and serve them warm. Makes 14 sticky buns.

Gingerbread Cookies - sylviatx

Here are some tried and trues that I make every year.

Gingerbread Cookies (from C&H sugar)

3/4 cup Dark Brown Sugar, packed
1/2 cup shortening
1/2 cup molasses
1 egg
3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp each ginger and cinnamon
1/4 tsp cloves

Cream together sugar and shortening. Beat in molasses and egg. Combine flour, baking powder, salt and spices. Stir into creamed mixture. Mix well to firm dough. Roll out on floured board to 1/8 inch thick. Cut into desired shape with cookie cutter. Placed on greased cookie sheet. Bake in 350 degree oven 10 to 12 minutes. Cool on rack. Decorate with Decorator’s Frosting. Makes 3 dozen 4 inch cookies.

NOTE: This sturdy dough is ready to roll as soon as mixed and was created with mother’s little helper in mind. Easy for children to handle.

Decorator’s Frosting: Combine 2 cups Powdered Sugar, 2 tablespoons butter, 1 egg white, dash salt and 1/2 teaspoon pure vanilla and beat with mixer until smooth. If too thin, add, in small amounts, additional powdered sugar. If too thick, add by the drop, water or milk. Color if desired. Makes 1 cup frosting.

E-Z Toffee Squares - poetangel922

E-Z Toffee Squares

36 saltine crackers
1 cup packed brown sugar
1 cup butter
12 ounces chocolate chips
3/4 cup chopped nuts, walnuts or whatever you prefer

Line a jelly roll pan (10x15x1) with foil, and grease well.

Place crackers touching each other, completely covering the bottom. You may need to break some in half or use more than called for. cover as much space as possible!

boil and stir butter and sugar for three minutes, until syrupy. Pour over crackers slowly.

Bake at 375 for 15 minutes. pour chips over toffee and use a rubber spatula to spread evenly.

sprinkle with nuts, and gently press them into the chocolate. let cool completely.

peel off foil and break into pieces.

people will have fun guessing where the salt comes from, and you would hardly know those are crackers in it!!

Brown Sugar Squares - by daisychain

Here is one of the recipies I really like, and it is a jiff to mix up:
Brown Sugar Squares

2 c. packed Brown Sugar
1/2 (1 stick) of butter (softend)
3 eggs
1 1/2 cups flour (the recipie calls for self rising, I don't buy self rising, and all purpose has worked well for me)
1 tsp vanilla (I always add more!)
Optional
1 c chopped nuts (walnuts are tasty, but pecans would work well too)

Blend the sugar and butter together, then, stir in eggs. add flour, then vanilla and nuts. Bake at 345 F preheated oven for 40 mins in a greased 3 x 13 pan (a small square looking one) (this is temp iffy...my oven is not in the best of shape, so the temp isn't really what you set if for, the real recipie calls I think for 20-30 mins, but mine were still gooy all over, this way the out sides are like a cake or browny, but the inside is still gooy. I like that, put it in for a longer or shorter period at your discretion)

Soft Gingerbread - by SadieKatie

An old family and still my favorite non-pie dessert. It goes well with lemon sherbert.

Preheat oven to 375oF

Sift together in a bowl and set aside:
2 ½ cup flour
1 tsp cinnamon
1 tsp ginger
1 tsp cloves

Cream together:
½ cup sugar
½ cup butter
2 eggs

Add to sugar/butter/egg mixture:
1 cup dark baking molasses

Dissolve together:
1 cup hot water
2 tsp baking soda

Slowly add the soda/water and mix into the sugar/butter/egg molasses mixture

Add in the spiced flour mixture and beat
Pour into a greased and floured bundt pan

Bake 25 minutes or until done

Chocolate Peanut Butter Cup Cookies - by cooknknit

1 cup semi sweet chocolate chips
2 (1 oz) squares unsweetened baking chocolate
1 cup sugar
1/2 cup butter
2 eggs
1 tsp salt
1 tsp vanilla
1 1/2 cups plus 2 tbsp all purpose flour
1/2 tsp baking soda
2 bags mini peanut butter cups

1 cup peanut butter chips

Heat oven to 350 degrees.

Melt all chocolate together until smooth. Cool slightly. Combine sugar and butter in large bowl. Beat at medium speed until blended and crumbly. Beat in eggs one at a time, then salt and vanilla. Reduce speed to low and add chocolate slowly. Mix until well blended. Stir in flour and baking soda with spoon until well blended. Shape dough into 1 1/2 inch balls and place 2 inches apart on baking sheets.

Bake at 350 for 8-10 minutes or until set. Do not overbake. Press peanut butter cup into center of each cookie immediately. Cool on baking sheet for 2 minutes before transferring to cooling rack. Cool completely.

For drizzle, place peanut butter chips in resealable bag, seal and microwave at 50%. Knead bag after 1 minute. Repeat until smooth. Cut tiny tip off corner of bag and squeeze out and drizzle over cookies.

Makes about 3 dozen.

*So that the pb cups don't melt when you place them in the cookies, after unwrapping them, put them in a bowl in the freezer. This helps keep them solid when putting them in the cookies.

Enjoy!

Chocolate Hazelnut Brownies - by HacerLocoPunto

You need a box of brownie mix (or, if you have the time and patience, make the brownie mix from scratch) and 1/3 lb. whole hazelnuts. I can only find 1 lb. bags in the shell where I live, so I can make 3 batches of these brownies.

Crack open the hazelnuts and break the nuts into little pieces. Place them in a dish to the side--be careful not to get bits of the shell in the dish. Make the brownie mix per package directions (or by whatever method gives favorable results), pour in the hazelnut pieces and stir thoroughly, and bake until done. I've had the best results using a dark chocolate brownie mix, although any kind of chocolate would be good.

Lamingtons - by jellibabi

Another delicious Ausse recipe is Lamingtons. A lamington is basically a small square sponge dipped in chocolate icing and then coated in desicated coconut. They're extra nice if you cut them in half (so you have a top and bottom layer) and spread a layer of strawberry jam in the middle.

Here's a couple of recipes:
Lamingtons
Lamingtons 2

These guys can be a little temperamental, as anyone who has ever made a sponge cake will know, and the trick to it is to get as much air into the mixture as possible, and not to let the outsides get crispy. They're very yum though, and definately worth the effort!

Strawberry Cookies - by RennieKnits

1 8-ounce package pitted dates
1/2 cup sugar
4 tablespoons butter
1 egg, beaten
1/2 cup flaked coconut
dash of salt
1 1/2 cup rice krispies
1/4 cup crushed nuts
red and green decorating sugar

Place first 6 ingredients in a large skillet and cook over low heat, until mixture thickens
Remove from heat and add rice krispies and nuts
Shape into strawberry shapes and dip in red and green sugar

Holly Wreaths - by RennieKnits

30 marshmallows (large size, cut into pieces)
1 teaspoon vanilla
1/2 cup butter
3 1/2 cups corn flakes
2 teaspoons green food coloring
Red cinnamon candies

Combine marshmallows, butter, vanilla, and food coloring in top of double boiler
Heat until melted
Gradually stir in corn flakes
Let cool until you can just handle it, and form wreathes
Decorate with red cinnamon candies

One dough, many cookies - by amccorm14

Gourmet '95 had a great recipe that I've used every year since. You make a basic butter cookie dough, then split it in half and make 2 kinds of cookies (or biscuits"> .)

Basic dough:
4 sticks (1 lb.) unsalted butter
1 1/3 cups sugar
3/4 tsp. salt
3 large egg yolks
2 tsp. vanilla
4 2/3 cups flour

Cream together butter, sugar & salt til light & fluffy. Add egg yolks one at a time and vanilla. Beat til smooth. Beat in flour gradually until just combined.

Now you can do anything you want with it, but here's some of the ideas from the mag (all are for 1/2 the dough):

Coconut sticks:
Add 2 1/2 cups toasted coconut. Pat dough into 2 11" x 2 1/2" rectangles, wrap in wax paper and chill for about 30 minutes. Cut into 1/4" slices, then in half again to make sticks. Bake @ 350 for about 12 minutes. When cool, melt 2 cups semisweet chocolate chips and dip half of each stick into the chocolate. Let set on wax paper.

Orange-Cranberry cookies
Add 1 cup dried cranberries (after soaking in warm warm water for 15 minutes and draining) 3/4 cup rolled oats, 1 1/2 tsp grated orange zest. Roll into 1" balls, flatten with a glass dipped in sugar, bake @ 350 for about 12 minutes.

Espresso balls:
Add 1/4 cup unsweetened cocoa powder, 2 ts. instant espresso powder and 1cup finely chopped pecans (optional.) Roll in 1" balls, bake @350 for about 18 minutes. Cool on baking sheets 5 minutes, then roll in powdered sugar. (I find it easiest to fill a plastic bag with powdered sugar, drop in 5 cookies and shake.)

Jelly bowl cookies:
Roll dough into 1" balls, arrange on cookie sheets and make an indentation in center of each cookie with your thumb. Fill with about 1/4 tsp. of seedless raspberry jam, strained. (Polaner All-Fruit works well and doesn't need straining.) Bake @ 350 for about 12 minutes.

Pudding Cookies - by poetangel922

1 cup Bisquick baking mix
1 large egg
1/4 cup vegetable oil
1 box (4 serving) any flavor pudding

Mix all ingredients in a bowl. Roll into small balls (no larger than 1/2 diameter) and place on ungreased cookie sheet. Sprinkle those sugar crystal sprinkles on each ball, and flatten with a glass. Bake at 350 degrees for 8-10 minutes. Makes 3 dozen, I believe.

I have found that chocolate and pistachio taste the best. Also, Meijer has an orange flavor that is fantastic. Try your favorites! So quick and easy you could make hundreds!

Christmas Lights Cookies - by anniejs

Ingredients:

4 oz white chocolate, chopped into ¼ inch pieces
¾ pound unsalted butter cut into pieces
1 cup granulated sugar
2 teaspoons pure vanilla extract
3 2/3 cups all purpose flour
½ teaspoon salt
8 oz of mini M & Ms


Preheat oven to 325 F.
Melt white chocolate, either in a double boiler or gently in the microwave. White chocolate is very easy to scorch. Stir the chocolate until smooth and completely melted with a rubber spatula. Set aside until needed.

Using an electric mixer, beat the butter and sugar together until soft, on medium (approximately 4 minutes). Scrape down the sides of the bowl and beat on high for 4 minutes until light (but not fluffy). Add the vanilla and the white chocolate. Beat on medium for 1 minute. Switch the mixer to low and slowly add the flour and salt. The dough will be stiff. Scrape down the sides of the bowl and add the mini M & Ms, mix on low for 30 seconds. Remove the bowl from the mixer and finish mixing in the M & Ms by hand.

Portion the dough in roughly 48 heaping tablespoon-sized pieces. Gently roll each portion into a ball. The dough is not sticky so this should be easy. Place the balls onto non-stick baking sheets, evenly spaced apart. Gently flatten the balls using either the palm of your hand or the bottom of a glass. Do not over flatten.

Bake for 14-16 minutes until the edges of the cookies are just starting to turn golden. Cool the cookies and eat! These cookies can be frozen for longer storage.

Pumpkin Bars - by caseyknits

1 lg can pumpkin
1 ½ cups sugar
1 tsp ginger
2 tsp cinnamon
½ tsp ground cloves
1 tsp nutmeg
2 eggs
2/3 cup evaporated milk

Combine and mix well. Line cookie sheet or jelly-roll pan with foil and grease or spray with non-stick cooking spray. Pour pumpkin mixture into pan.

Combine 1 box yellow cake MIX ONLY with 1 cup chopped walnuts and sprinkle over pumpkin mixture. Drizzle with 2 sticks (1 cup) melted butter.

Bake at 350 degrees Fahrenheit for 65 minutes. Test with knife. Invert onto larger surface. Peel off foil. Cool.

Combine 8 oz cream cheese, 8 oz Cool Whip, and 1 ½ cups powdered sugar. Frost cooled pumpkin bars.

Caramel Popcorn - by caseyknits

1. 1 ½ cups white sugar
2. ½ cup brown sugar
3. ½ cup light corn syrup
4. 1 tsp salt
5. 2 sticks (1 cup) butter or margarine
6. ½ tsp baking soda
7. 1 tsp vanilla
8. 20-24 cups popped popcorn

Mix ingredients 1-5 in a saucepan and heat until boiling. Boil 5 minutes without stirring. Remove from heat and stir in baking soda and vanilla. Pour over popcorn in a large microwave-safe bowl. Stir to coat. Microwave on high for 5 minutes, stirring every 60 seconds. Cool on absorbent paper and break into pieces.

Chocolate Tree Cookies - by caseyknits

3 cups flour
1 ½ cups cocoa
1 tsp cinnamon
1/4 tsp salt
1/4 tsp black pepper
1/8 tsp cayenne pepper
1 ½ cups butter (3 sticks)
1 3/4 cups white sugar
2 eggs
3 squares (1 oz. each) melted semisweet baking chocolate or melting wafers
Green sugar sprinkles

Cream butter and sugar. Add eggs. Combine well. In separate bowl, combine dry ingredients. Mix well. Add to moist mixture. Stir until dough is well formed. Split into three portions. Wrap each portion in plastic wrap and refrigerate 2 hours or overnight. Roll out to 1/8 inch thickness. Cut tree shapes as closely together as possible. Bake at 375 degrees Fahrenheit until crisp, about 8-10 minutes. Watch carefully, as it’s hard to tell if they’re burned. Cool on racks. When cool, drizzle with melted chocolate and sprinkle with green sugar.

Variations: We only call these chocolate trees because we use a tree cookie cutter. You can use other cutters for other holidays, and they'll still taste just as good. "> Cut with heart cookie cutters and use red sugar for Valentine’s Day. White chocolate melting wafers are good too (snow for trees, or just nice contrast for others).

LeNea's Pumpkin Dip

Pumpkin Dip

1 small can pumpkin
2 small jars marshmallow fluff
1 8 oz block cream cheese
1/2-1 tsp. cinnamon, to taste

Mix it all up then use it on EVERYTHING.

Particular favorites: Eating with gingersnaps, putting on graham crackers, and using as an ice cream topper.

Stores in the fridge really well. Make in advance, reuse again, whatever suits your fancy

Wild Mushroom Dip - by Luveday Tyreman

2 ozs dried mushrooms, crumbled
1 c white wine
1/2 stick butter
2 tbsps shallot, chopped fine
2 tbsps garlic, minced
1 c heavy whipping cream
8 ozs cream cheese
salt and pepper, to taste


1. Soak the crumbled mushrooms in the wine to soften them. Drain, reserving wine.

2. Melt butter in a saute pan, add shallots, garlic and mushrooms. Saute for about 5 minutes.

3. Add reserved wine to saute pan, reduce until liquid is about half the original amount.

4. Add heavy cream to saute pan, reduce until liquid is thick.

5. Mix the contents of the pan with the cream cheese in a heatproof bowl.

6. Refrigerate until cool. Serve with bagels, crackers, crusty bread, or whatever you wish

Notes: This is a recipe that I have developed over time for parties and the like. I have had people tell me that is better than chocolate!

Copyright: 2004 J. Conrad

Anzac Biscuits - by jellibabi

In Australia we call "cookies" biscuits, or bikkies for short. A "traditional" Aussie biscuit recipe is Anzac Biscuits. They were originally cooked for the Anzac soldiers, as they have a very long shelf life, hence their name. These are delicious crunchy biscuits made with oats and golden syrup as the main flavour ingredients. They're meant to be cooled completely before eaten, but my favourite time to munch them down is when they're just out of the oven and still warm and soft. Here's a recipe:

Anzac Biscuits

Try them out, they're really delicious!

Holiday cookie link - by lunastrixae

A friend of mine has a great website on holiday cookies.

You can find my 'Pecan balls' there, but you MUST make the 'forgotten' cookies. *droool*

Cinnamon Sugar Cookies - by stephyj

2 c. sugar
1 c shortening
3 eggs
5 Tbsp milk
1 tsp vanilla
3 3/4 c. flour
1 1/2 tsp. soda
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
Cinnamon sugar, for sprinkling

Cream sugar and shortening; add eggs one at a time. Mix together dry ingredients and add to mixture alternately with milk and vanilla. Chill. Drop by rounded teaspoons onto an ungreased baking sheet. Sprinkle tops with cinnamon sugar and bake at 375 degrees F for 7 to 9 minutes, or until very lightly browned.

Johnnycake - by etcgirl

Where I come from, this is the name we give to cornbread.

Preheat oven to 375F.

Blend of sift together:
7/8 C flour
1/4 C sugar
1 C cornmeal
1/2 tsp salt
4 tsp baking powder

Make well in centre of dry ingredients.

Combine together first, then add to dry ingredients all at once:
1 beaten egg
1/4 C melted butter
1 C milk

Stir until well moistened. Pour into buttered 8" square pan. Bake in preheated 375F oven approximately 20-25 minutes, or until edges are very golden.

Fight with the rest of the family over who gets the most edge pieces.

Whole Wheat Biscuit Mix - by bunnyboop

Note: Recipe is my modified version of the "LLL Biscuit Mix" from "Whole Foods for the Whole Family"


7 cup whole wheat flour
1 cup all purpose flour [to add fluffiness]
5 T baking powder
1 T salt
1 to 2 cups, dry millk powder
1 1/2 cup oil

Optional: substitute 1 cup of the whole wheat flour for 1 cup soy flour. (This is really good and increases the protein content)

Combine dry ingredients in a large bowl (or 2). Work in oil with fingers until mixture is crumbly. Store in tightly sealed container in the refridgerator. Recipe may be doubled. Milk powder may be omitted in case of milk allergy. Yield: 11 cups.

To Make Biscuits from this mix:
3 cups biscuit mix
2/3 cup milk (or water)

Stir mix amd milk in bowl until just moistened. Knead briefly on floured surface. Roll or pat out to 1/2 inch thick; cut into biscuits. Place on baking sheet. Bake at 450 for 10 minutes.

Poppyseed Bread - by Marsha via 766lord

3/4 c poppyseeds
13 oz. evap milk Soak poppyseeds for 2 hrs in 1/2 the evap.
2 c sugar
1 1/2 c oil
4 eggs
1 teaspoon almond flavoring (or more)
3 cups white flour
1 1/2 t baking powder
1 t salt
soak poppyseeds,beat sugar and oil. Add eggs and beat well. Add vanilla, add flour and dry ing. then add remaining milk and poppy seeds.
1/2 cup toasted almond chunks, add at last. Bake in greased pans for 1 1/2 hrs at 325...I would just make them into cupcakes or a 9x13 cake and frost it with a glaze. Its the best I have had.
The strusel topping on the pumpkin bread would be good on this, wouldnt it.Maybe with more toasted almonds mixed in.

Banana Bread - by lainch

2 mushy bananas
6floz orange juice
10oz self raising flour
5oz soft brown sugar
2 lightly beaten egg whites
A sprinkle of cinnamon/mixed spice

Line a fairly deep cake or loaf tin with baking parchment, preheat oven 160 c.

Peel bananas and mash them into the oj.
Sieve flour, sugar and spices.
Add banana & oj mix and the egg whites to flour mix - mix into a lovely gloopy cake batter. Pour into tin. Bake a centre of the oven for approx 60 mins (check it after 50mins if cake skewer is clean it's cooked). Now here is the tough bit - but trust me....OK - when cooled wrap in tin foil and try hard not to eat the cake for 24hrs - the flavour matures and it is so worth the wait....promise.

An alternative is the same recipe - but substitute apples for bananas - peel and core 2 granny smith type apples (I've also used braeburn and gala) LEAVE to soak in oj for a minimum of 1 hour up to overnight. Then follow same recipe for banana bread - EXCEPT cook for 2 hours - for the last 30mins cover top with foil to stop it over browning - you can eat this hot from the oven, same day...no waiting - it's lovely with custard as a winter pudding. These are firm favs in our house and probably get cooked every week - they are also soooo low in fat - so they are lovely but not too naughty. I worked it out that if each cake is cut into 16 - then a slice is 1 weightwatchers point - if you're dieting. Perfect for an afternoon snack with a nice cuppa. Enjoy......

Blueberry-Banana Muffins - by westieluvr

1 1/2 cups white sugar
3/4 cup canola oil
2 eggs, well beaten
6 bananas (overripe best)
6 T. milk (regular, soy or rice)
2 tsp. baking soda
2 tsp baking powder
Dash of salt
3 cups flour
1/2 cup ground flax seed
2 cups old-fashioned oats
2 cups blueberries

Mix all ingredients together. Put 2/3 cup of mixture into nonstick muffin tins or use paper liners. Bake at 350 degrees for about 20 minutes. They should be golden brown!

Makes (about) 32 muffins