Marilyn’s Comments (group member since May 12, 2013)

Marilyn’s comments from the Cookbook Collector's Recipe Exchange Group group.

Has anyone read, bought or tried any of these books? I have not. If you have, please let us know what you think.

THE EPICURIOUS COOKBOOK: More than 250 of Our Best-Loved Four-Fork Recipes for Weeknights, Weekends and Special Occasions"

BOUCHON BAKERY by Thomas Keller and Sebastian Rouxel, published by Artisian

HOMEMADE PANTRY by Alana Chernile, published by Clarkson Potter

ROOTS by Diane Morgan, published by Chronicle

SALADS by Mindy Fox, published by Kyle Books

SEAMUS MULLEN'S HERO FOOD by Seamus Mullens, published by Andrews McMeel

SECRETS OF THE BEST CHEFS by Adrian Roberts, published by Artisian

SOUVENIRS by Hubert Keller, published by Andrews McMeel

VIETNAMESE HOME COOKING by Charles Chan, published by Ten Speed

VINTAGE CAKES by Julia Richardson, published by Ten Speed

If your favorite 2012 Cookbook isnt' on this list, please tell us about it.

I must apologize to all of you for disappearing, but since no one was posting, I had to think about how to get this group more active. I really don't have a clue, so all input is highly asked for.

I know we all love the change to win something, but I don't have a clue as how to get cookbook authors to donate books to groups like ours, and I'm not in a financial position to finance giveaways. But, I am trying to research this. I want our group to become active and for it to succeed in bringing us together as friends.

Meanwhile, I am not going to post reviews about my cookbooks, at least for a while, as I really don't want to be the only one doing this. So instead, every day I will start off a new conversation or two relating to food, diets, books, or anything that comes to my mind.

Please reply with your thoughts and suggestions.

Another really great Better Homes and Gardens Special Publication, "Food Gifts" cookbook, 2012.

This book is uniquely organized into container type chapters. For example, there is a chapter on bags, glass, paper, etc. Also included are great directions for creative packaging.

There are recipes for Granola Garbage Sticks which I think would be great for Halloween Treats, don't you!
There are also recipes for such goodies as Salad In A Jar, Christmas Mice, Black Eyed Peas and so many more in this 144 pg. cookbook.

CHEESY TOMATO PARTY SNACK MIX


Ingredients:

3 cups bite-size square Corn cereal, Puffed Corn cereal OR Oyster Crackers
3 cups bite-size square Rice cereal OR 3 PLAIN Rice Cakes that have been broken into bite-size pieces
3 cups bite-size square Wheat cereal OR ROUND TOASTED Oat Cereal
1 cup SALTED ROASTED Soy Nuts OR CORN Nuts
1 cup  MINI-FAT-FREE Pretzel Knots, Circles OR Bite-Side Pretzel Snaps
1 cup FISH-SHAPE CHEDDAR Cheese Crackers
1/4 cup Olive Oil OR Canola Oil
2 tbsp. DRIED Italian Seasoning; crushed
2 tbsp. GRATED Parmesan Cheese
2 tbsp. FINELY SNIPPED DRIED TOMATO (NOT PACKED IN OIL!)
1 tbsp. REDUCED-SODIUM Worcestershire Sauce
1/4 tsp. FRESHLY GROUND Black Pepper

PREP TIME:  15 mins.
BAKE TIME:  30 mins.
OVEN TEMP:  300 degrees F.

Instructions:

1.  PREHEAT oven to 300° F.  In a LARGE roasting pan combine cereals, soy nuts, pretzels and crackers.  Set aside.

2.  In a SMALL bowl stir together oil, Italian seasoning, Parmesan cheese,  dried Tomato, Worcestershire Sauce and pepper.  Pour oil mixture over cereal mixture in pan; toss until WELL-COATED.

3.  Bake for 30 mins., STIRRING TWICE  Spread snack mix in airtight gift container if giving as a gift.  

YIELD:  12 cups

MAKE AHEAD DIRECTIONS:  Place snack mix in an airtight container.  Store at ROOM TEMPERATURE for UP TO 2 WEEKS.

SOURCE:  Better Homes and Garden’s Special Interest Publications “Food Gifts,” 2012.
Great book for crafty cooks and people who enjoy giving home-made gifts. Here is a recipe from the book for a snack that just sounds a bit different from most.

Enjoy!

Another really great Better Homes and Gardens Special Publication, "Food Gifts" cookbook, 2012.

This book is uniquely organized into container type chapters. For example, there is a chapter on bags, glass, paper, etc. Also included are great directions for creativv packaging

I cannot pass those little cookbooks up! Most of my collection is made up of them. My favorite being the Pillsbury publications. I have been collecting them for probably 30 or more years and have subscribed to them for most of my married life. If I like what's on the cover, I have to pick up the book and look inside. I usually find many recipes that peak my interested and inevitably I buy the cookbook...think there ought to be a law to keep cookbooks and cooking magazines away from the checkout aisle? My husband probably thinks there should be!

Love,
Marilyn

Hi, Jane and welcome to Cookbook Collector's Recipe Exchange Group! It's nice to see new members signing up and I hope that you will become an active member and poster!

Love,
Marilyn

Picture a cake called "Sinful Chocolate Truffle Cake," that is the cover recipe and the contents of this 144 page cookbook just get better. The pictures are beautiful and make your mouth water. Just picture Orange-Basil Sorbet to serve as a palate cleanser at your next dinner party or as dessert on a warm summer's night. Then drool as you think about Strawberry Almond Brownies, Sticky Pecan Upside-Down Baby Cakes, Heavenly White In White Meringues...well, you get the idea! This book is a great addition to any cookbook collection. Just try this recipe and see if you don't agree!

ORANGE-BASIL SORBET

INGREDIENTS:

¾ cup Granulated Sugar
¾ cup Water
1 tsp. FINELY SHREDDED Orange Peel
2 cups Orange Juice
1 cup LIGHTLY PACKED SNIPPED FRESH Basil
3 tbsp. Orange Liqueur; OPTIONAL

PREP TIME: 25 mins.
STANDING TIME: 1 hr.
CHILLING TIME: 2 hrs.
FREEZE: According to manufacturer’s instructions

DIRECTIONS:

FOR SYRUP:

1. In a SMALL saucepan combine granulated sugar and water. Bring to boiling over HIGH heat STIRRING to dissolve sugar. REDUCE heat, boil gently for about 10 mins. OR when syrup is reduced to 3/4 cup.

FOR SORBET:

1. In a MED. sized bowl combine WARM syrup, orange peel, orange juice, basil and orange liqueur. COVER AND LET STAND FOR 1 HR. Strain through fine sieve into a bowl. Discard basil. COVER AND CHILL STRAINED MIXTURE FOR 2 HRS. OR UNTIL WELL CHILLED.

2. Freeze mixture in a 2-qt. ice cream freezer according to manufacturer’s directions. If desired, let sorbet ripen for 2-4 hrs. before serving.

YIELD: 6 servings

MARILYN’S NOTES: I have not tried this recipe as I don’t currently have an ice cream machine.

ORIGINAL SOURCE: Better Homes and Gardens Special Interest Publication, “Ultimate Desserts,” 2010. Book has 144 pages.

This is a must-have cookbook for those of you that love cake-decorating! This cookbook is from "The Rivera Bakehouse Bake" in Ardsley, New York, a mother-daughter run bakery

The photographs are gorgeous, the recipes are are done in a good-size reading font and are easy to follow. The decorating techniques are explained step-by-step. There is a wonderful chapter on the basics and I am dying to try my hand at the "sunflower" cake! I also want to try the "Ode to Jackson Pollak" cake!

I'm not including any of the recipes because there are not that many of them, but they sound great and theree are directions for 20 beautiful cakes!

A must have book for your collection

"Jewish Cooking Around The World gourmet and holiday recipes" by Hanna Goodman with drawings by Gayle Miller is an information-packed cookbook with lot. Each chapter begins with narrative about kosher cooking in that country. There are chapters on kosher Chinese, kosher Italian, kosher Indian and many other ethnic recipes.

Here is a recipe from this book from India called "Phirini" (Rice Pudding).

PHIRINI

2 cups Milk
2 tbsp. Cream of Rice
1/2 cup Sugar
1/2 tsp. Rose Water*
1 tbsp. Butter
2 tbsp. BLANCHED Almonds; chopped
2 tbsp. Pistachio Nuts; chopped
2 tbsp. Raisins

Bring the milk to a boil and add the Cream of Rice and the sugar. Cook slowly, STIRRING ALL THE TIME, until thick. Add the rose water. Pour into individual dessert dishes. CHILL and serve with the topping below.

TOPPING:

For the topping, melt the butter and saute` the almonds, pistachio nuts and raisins until nuts are browned. Garnish the pudding with the topping mixture.

SERVES: 6

*Rose Water is available at pharmacies and gourmet food shops.

Enjoy!

Love,
Marilyn

Welcome to our club, Rinku! You have the honor of being our first new member and as such I hope that we can get to know one another and become friends! I know you can teach us lots about your cultural foods!

Love,
Marilyn

I had a wonderful recipe for Salmon Crepes from Mabel Hoffman's "Crepery Cookbook" that I lost and have been looking for for many years. If anyone has the book and can post the recipes for the Salmon Crepe and accompanying crepe recipe, I would really appreciate it! If you have the book and are interested in getting rid of it or swapping it, please let me know!

Love,
Marilyn

I wo uld like to welcome all of you to join this new book club. I'm hoping to are recipes, love of cookbooks and have lots of fun. To start off our group, and because it is sitting right next to me, I thought I'd tell you about a cookbook entitled "Homemade with Love," a Collection of Recipes by St. Paul United Methodist Church of Morris, PA.

I purchased this book a few years ago at a family restaurant while passing thru Morris. I love community cookbooks.

I have not tried any of the recipes in this book, but they all sound good to me! This recipe sounds especially good:

BOSTON CREAM DESSERT
contributed by Pamela Munford

3 (3.4 oz.) pkg. Instant Vanilla Pudding
3 cups Milk
1 (8 oz.) tub of Cool Whip; THAWED
1 box Graham Crackers
1 can Chocolate Frosting (whipped works best)

Mix pudding & milk. Beat with a rotary beater or electric mixer at lowest speed until well blended (about 2 mins.)Stir in Cool Whip. In a 9x13" pan, place a layer of graham crackers to cover the bottom of the pan. Spread 1/2 of the pudding mixture on top. Add another of graham crackers. Spread the remaining pudding over that layer. Add another layer of graham crackers and spread with icing.

BEST MADE A DAY AHEAD!

If you would like more info. on this book, leave me a message.

Love,
Marilyn