Share Your Recipes

MaximumOverdrive · **Posted:** Fri Jun 03, 2011 7:59 pm

Molasses Cookies! (like how my Grandma used to make 'em)

2 cups sugar
3/4 cup solid butter or margarine
3/4 cup vegetable oil
2 eggs
1/2 cup dark molasses (Grandma's brand)
Mix well, then add in dry ingredients

2 teaspoons cinnamon
2 teaspoons ginger, minus a scant
1/4 teaspoon cloves
3 teaspoons baking soda
1 teaspoon salt
4 cups of flour

Roll in balls and then roll in granulated sugar. Bake at 350 degrees for approximately 9-10 minutes. They'll be nice and chewy!

Chocolate Chip Cookies (I bring this one up cause I have yet to find this particular recipe ANYWHERE. And anytime I make 'em, people fight over them lol)

2 Cups Shortening
4 Eggs
2 Cups Sugar
1 Cup Brown Sugar
4 Tsps of Vanilla Extract (or if you get the real Vanilla, cut it in half)
Mix!

4 Cups Flour (sometimes less, depends on how chewy you want the cookies)
3 Tsps Baking Soda
2 Tsps Salt
Mix!

Add in chocolate chips, I never really measure this, just add til it looks like it has enough for me lol. Usually about half of a large bag.

Bake at 375 for about 10 min. I usually cook mine on stoneware, but it's up to you.

This cookie recipe works well with other things than just chocolate chips too. I've done nuts, candys and stuff.

Sam · **Posted:** Sun Sep 04, 2011 12:21 am

I'll have to try some of the recipes in this thread!

Here's one of mine. It's not original with me, but was given to me by someone on a listserv a long time ago.
It's vegan, but can be adapted to the ingredients you have on hand.

Crunchy Banana Oat Bread

Grease and flour one loaf pan
Preheat oven to 350 degrees

1/2 cup vegan margarine (1 stick) -- or margarine/butter of choice
3/4 cup maple sugar -- or regular white sugar
Ener-G egg replacer to = 2 eggs -- or 2 eggs
3 large or 4 small bananas, mashed
1 tsp. vanilla
1 cup flour
1 cup rolled oats
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tbsp. poppyseeds
1/2 cup raisins
1/2 cup chopped nuts (I always use walnuts)

1. cream margarine and sugar
2. blend in egg replacer (I just throw the powder and the water in the bowl, and blend well)
3. add mashed bananas and vanilla, and mix well
4. mix in flours, oats, baking powder, soda, salt, and poppyseeds
5. fold in nuts and raisins
6. pour into greased and floured loaf pan
7. (optional) sprinkle a small handful of rolled oats on top
8. bake at 350 degrees, for 60-70 minutes, or until it passes the toothpick test
(60-65 minutes in my experience, but ovens vary)

Come out great, nice and moist. Very easy to double.
I usually double it because people eat it up fast. :mrgreen:

Meggers · **Posted:** Thu Sep 15, 2011 11:22 am

http://thepioneerwoman.com/cooking/2007 ... n_spaghet/

So so good. I personally don't use the green pepper/onion/pimento and add some corn. I also cook three chicken breasts (instead of a whole fryer) with a can of herb chicken broth and when I mix it all up (because I make it a larger batch, fits a glass cake pan) I ad 2 cans of garlic cream of mushroom and 1 can of cream of chicken. It adds the right amount of flavor and is a huge hit!

Anyia · **Posted:** Wed Nov 16, 2011 10:03 pm

I was typing this up for a friend, and I figured I might as well share it here too!

Anyia's Vegan Cinnamon Scrolls

Batch of ~20. Metric measurement units.

Dough ingredients:

50g Nuttelex Original (or whatever your local vegan cooking margarine might be)
200ml soy milk
25g fresh yeast, or ~8g / 1 packet dry yeast
50ml white sugar
1ml salt
500-600ml plain wheat flour

Filling & decorating ingredients:

25g Nuttelex Original (or as above)
30ml white sugar
10ml ground cinnamon
Pearl sugar (aka decorator's sugar)

How-to (I can't make the ordered list work, sorry about that)

Melt the Nuttelex.
Add the soy milk and warm to 37C (or 40ish degrees C if using dry yeast).
Mix in the yeast and stir well.
Stir in the sugar and the salt.
Add 500ml flour. For best results add a cup at a time and stir well.
Add additional flour as/if needed until the dough no longer sticks to the bowl (a little bit of stickiness is fine and even recommended, but if it leaves globs behind it's too sticky).
Let it rise for 10-15min under a towel.
While the dough is rising, put the filling ingredients (Nuttlex, white sugar, ground cinnamon) in a small bowl and mash into a paste with a fork or other useful implement. If you left the Nuttelex out on the bench while preparing the dough, it should be sufficiently pliable by now to be an easy job.
Sprinkle some flour on your work bench in preparation for rolling out the dough.
When risen (it typically gains 50% volume or so), cut the dough in half, and roll out the first half into a rectangle. If needed, add more flour to stop it from sticking to the bench too much.
Spread half of the filling evenly across the rectangle, being careful to get it all the way out to the edges. Depending on how thin you've rolled it, you might need some extra filling (I constantly do).
Starting from a short end of the rectangle, roll it up and do your best to have the far end stick to the roll to prevent it from unwinding (slightly sticky dough helps here).
Put some baking paper onto an oven tray (depending on size, you might fit them all onto the one tray).
Cut the roll into ten slices and put these onto the tray.
Repeat for other half of dough.
Set the oven to 250C and leave the scrolls to rise for another 10min or so.
Brush soy milk onto the tops and sides of the scrolls, and sprinkle pearl sugar on top.
Bake in the middle of the oven for 6-8min.
Leave the scrolls to cool off for a bit before sampling one (or two, or three, or many...) - they taste best while warm-but-not-hot, ideally with a glass of ice-cold milk.

If you don't need them to be vegan, you can use regular margarine or butter, plain milk rather than soy milk, and brush with a beaten egg for that nice golden brown color. If you and/or your friends are cinnamon fiends, feel free to add more cinnamon - nom! :lol:

Disclaimer: cinnamon scrolls in photo were brushed with egg rather than soy milk - don't fret if yours don't brown as much, they'll still taste great!

Teigan · **Joined:** Fri Mar 12, 2010 6:05 am **Posts:** 3664

SylviaDragon · **Posted:** Tue Nov 29, 2011 6:50 pm

Since I just kind of tossed a bunch of stuff together I’m not sure what the exact measurements are but a lot of ppl asked me about it in rl and i thought maby you guys may like it so here is the recipe.

(You may just have to add or take away a little extra spice and pumpkin to fit your own taste)

Pre Heat oven to 300

2 ½ cups flour
½ tsp backing soda
¼ tsp salt
1 cup brown sugar
1 cup butter
2 eggs
2 tsp vanilla extract
2 cups oats
1 ½ cup canned pumpkin
1/4th cup chocolate chips. (add more if you want)
Lots of cinnamon
Lots of nutmeg
Lots of ground cloves
(I never measured out the spices I just added stuff until it tasted right, sorry.)

Add everything into one big bowl and mix. If it’s looking a little thick add a little bit of water. They don’t spread too much and are easy to take off the tray so you can put them fairly close to each other. Bake for 30-35 minutes. :headbang:

GormanGhaste · **Posted:** Tue Dec 13, 2011 8:44 pm

Vegan Chocolate Peanut-Better Truffles
makes 32 truffles

2¼ c confectioners sugar
½ c chopped nuts (little over 2 oz)
¼ c pure cocoa powder
¼ c peanut butter
1 tsp vanilla extract
½ tsp cinnamon
few Tbsp soy milk
hot chocolate mix for coating

1. Combine chopped nuts, cocoa powder, peanut butter, vanilla extract, and cinnamon in 2 qt bowl. Mix in confectioner's sugar. Slowly mix in soy milk, one spoonful at a time, until the mixture can be made into a firm ball. It can be crumbly at first if it will hold its shape after squeezing. It can be slightly sticky, but not runny. If too moist, add a little more confectioner's sugar, if too dry, a little more soy milk.

2. Chill until firm enough to form into 32 balls. Coat with the hot chocolate mix and keep in refrigerator or a cool place until ready to serve.

As this is a no-bake recipe, the measurements don't have to be precise; the main thing is to end up with the correct moisture level, which is easy enough to adjust at the end of the mixing. If the truffles are made ahead of time and are a little too moist, they might absorb the coating. Easy to fix, just re-coat them right before serving.

Feel free to experiment with the coating for the truffles. The next time I make them, I think I will try out a mix of fine graham cracker crumbs and pure cocoa powder.

--adapted from a recipe by Prema Venugopalan in The Yoga Cookbook

Tankperson · **Joined:** Tue Mar 01, 2011 10:31 am **Posts:** 266

Ok I use to make this havn't in a long time

Grilled Cheese Pizza pocket

Two slices of what ever cheese you like (now only two total)
pizza sauce
Any topings you like (my fav is peperoni)
Now most important thing to to do is not heat up the pan until you have fully pinched and sealed. Not all bread slices you can really do this with but it's possible

put the butter/mayo or what ever you us on the outsides of the slices (yes the outsides not the insides.)

If you make this let me know how it turns out was always popular with the kids I made it for but then again it's pizza.

Ceravan · **Posted:** Wed Aug 22, 2012 10:32 am

Since quite a few like the way they sound, and a lot of people here at home love the way they taste, i'm gonna post up the basics for my burgers.
-Amounts are based on your liking and how many people you plan on feeding.

*Ground chuck/ground turkey or whatever other meat is your fancy.
*An egg per pound in them, so 2 lbs of meat = 2 eggs.
*breadcrumbs/panko/shake n bake (pick your poison, i've used them all at one point or another)
*worchester sauce (tenderizes it as well as flavoring)
*shredded cheese (once again, pick your flavor) [i've also used feta cheese]
- {kraft makes something now that you can find with the shredded cheese that has the cheese and seasoned breading, don't remember what it's called, but I've used those in place of shredded cheese and breadcrumbs)
*minced sweet onions/frenches onions/onion crunchies

Mix all of that thoroughly in a big bowl, and then form the patties however, feel free to add your own seasonings like chili powder, cinnamon, garlic, pizza seasoning, or whatever.

I tend to use Potato buns and butter them and toast them on the griddle/grill
Top it with A1 sauce, miracle whip, bacon, and a tomato.

Lotusii · **Posted:** Tue Aug 28, 2012 7:16 pm

Grilled catfish with hoisin peanut sauce

Ingredients
- Catfish -
2 cloves garlic, finely minced
1 tsp. ground chili paste
1 tsp. canola oil
1 lb. skinless catfish fillets
- Sauce -
1 cup hoisin sauce
1/2 cup water
1/4 cup rice wine vinegar (rice vinegar is ok too)
1/3 cup yellow onion, finely minced or pureed
1 tbsp. ground chili paste, or to taste
1 tbsp. chopped roasted peanuts
- Garnish -
2 scallions, thinly sliced
chopped roasted peanuts
Steps:

Marinade - combine the garlic, chili paste, and oil in a shallow dish. Add the catfish fillets and let marinate for 20 minutes. Meanwhile, preheat the broiler or grill to high heat.
Sauce - Put hoisin sauce, water, rice wine vinegar, and onion into a small saucepan and bring to a boil. Reduce heat and let simmer for 5 to 7 minutes. Add a little water if too thick. Add chili paste and chopped peanuts.
Grill or broil the catfish fillets until just done, 6-7 minutes on each side.
To serve, place the fish on a plate or bed of rice and carefully spoon the hoisin-peanut sauce on top. Do not cover the fish completely. Sprinkle with the green onions and chopped peanuts.

Lotusii · **Posted:** Fri Feb 22, 2013 8:27 pm

New England Clam Chowder

Quantity Measurement Ingredient
1 Oz. Salt pork/bacon, small dice
1 Tbs. Clarified butter
½ Cup Onion – medium dice
½ Each Potato peeled medium dice
1 Each Bay leaf, Sprig of thyme
To Taste Salt, White Pepper, Tabasco
1 Cup Clam juice
¼ Cup Cream
1 Cup Clams chopped
As Needed White Roux

Procedure
1. In a heavy pot melt the butter.
2. Render the salt pork over medium heat.
3. Add the onions, bay leaf, thyme and cook slowly until soft, but do not brown.
4. Add the clam juice and cream.
5. Add potatoes and cook until tender.
6. If needed add white roux to thicken (optional)
7. Add clams, if using cooked or canned clams, they only need to be heated, they will become tough if over cooked.
8. Season to taste with salt, white pepper and tabasco

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