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message 1: by J.D. (new)

J.D. Stroube | 2393 comments Mod
If anyone has any great recipes &/or cooking tips to share...let us know! :)

Also, if you find a unique cooking book let us know about that too! :)

message 2: by J.D. (new)

J.D. Stroube | 2393 comments Mod
My husband LOVES these. We made them for our wedding, and had to make another batch, because he was eating them while we were dipping them in the caramel. LOL
Note: To us, they taste better without the caramel. Also you can buy caramel dipping sauce at grocery stores if you don't want to make your own.

Taffy Apple Cookies

1 cup plus 2 tablespoons margarine
1/2 cup powdered sugar
2 egg yolks
1 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon salt
1 1/2 pounds caramels
1/2 cup water
Chopped pecans (about 4 cups)
Pleated paper candy wrappers

Beat margarine, powdered sugar, egg yolks and vanilla. Mix flour and
salt; add to creamed mixture and mix well.

Roll dough into little balls about 1/2-inch in diameter. Set on
ungreased cookie sheets. Bake at 350 degrees about 12 minutes. Remove
from oven and immediately place a round toothpick in each. Cool.

Combine caramels and water in the top of a double boiler. Heat over
simmering water until caramels are melted. Stir until smooth. Dip
cookie balls in caramel and allow excess to drip off. Coat with
pecans and place each in a candy wrapper.

Note: These cookies look like miniature caramel apples.

Makes about 12 dozen.

message 3: by J.D. (new)

J.D. Stroube | 2393 comments Mod
Chocolate Peanut Butter Balls

1 bag milk chocolate chip morsels (Softened)
1 tube cool whip 8oz
3/4c. Peanut Butter
Powdered Sugar

Mix all ingredients other than the powdered sugar. Let the mixture sit in fridge for AT LEAST 4 hours. Roll into approx. 1 inch balls(its messy). Sprinkle powdered sugar over them. Place in baking cups; 2 in each. Put in freezer until ready to serve.

-I got this recipe from one of my friends and served it at my wedding. :) EVERYONE loved them!

message 4: by J.D. (new)

J.D. Stroube | 2393 comments Mod
Great recipe I found online a while back...

Braised Oven Pot Roast

This easy braised oven pot roast is flavored with red wine, garlic, and thyme. This all-in-one meal makes a great family dinner for any night of the week.

* 1 pot roast, about 2 1/2 to 3 1/2 pounds, chuck or other suitable pot roast
* 5 medium cloves garlic, halved
* Salt and pepper
* 2 tablespoons olive oil
* 1 tablespoon unsalted butter
* 1 medium onion, quartered and sliced
* 4 ounces mushrooms, small whole or sliced, optional
* 3 tablespoons flour
* 1 1/2 cups red wine, such as pinot noir or cabernet
* 1 cup beef broth
* 1 tablespoon fresh thyme leaves, or 1 teaspoon dried leaf thyme
* 2 pounds potatoes, cut in 2-inch chunks

With a small sharp knife, cut 8 to 10 deep slits in the pot roast, spacing them evenly. Push half of a garlic clove into each cut. Heat the oil in a braising pan or large sauté pan or Dutch oven over medium-high heat.

Sear the roast, turning to brown all sides. Remove the roast from the pan and set aside.

Add butter to the hot pan and reduce heat to medium. When butter is foamy, add the onions and cook, stirring, until tender and lightly browned. Add mushrooms, if using, and cook for 2 minutes longer. Stir in flour and cook, stirring, for about 1 minute longer. Stir in wine and beef broth. Continue cooking, stirring, until the liquids are thickened and bubbly.

Heat oven to 325°.

Put the roast back in the pan and sprinkle with thyme. Cover with a lid or foil and move to the oven. Cook for 2 hours. Add the potatoes, cover, and continue cooking for 1 to 2 hours longer.
Serves 4 to 6.

message 5: by Kristina (new)

Kristina | 778 comments My mom just made this for birthday and it was really good (she left out the livers).

Ragù di carne alla fiorentina (Florentine meat sauce)
· Preparation time: 15 minutes.
· Cooking time: 50 minutes.
· One cup chopped onion. (use processor)
· One cup chopped carrot.
· 3-4 sprigs of both Italian parsley and fresh sweet basil.
· 4 tbsp extra-virgin olive oil.
· ¾ - 1.50 lbs. minced meat (beef/pork/lamb/poultry – your choice).
· 100g chicken or rabbit livers (optional).
· One glass (1 cup) red or burgundy wine.
· Three cups tomatoes.
· Salt and pepper to taste.
Finely chop the onion, carrot, celery and parsley. Fry gently in the oil over a medium heat.
Add the minced meat (do not use mince which is too lean!) and the washed and cleaned livers, finely chopped.
Add salt and cook rapidly for at least ten minutes, stirring constantly with a wooden spoon so that the meat does not stick to the pan.
When the sauce has become golden brown in colour, add the wine and leave to evaporate. Lower the heat and add the peeled and puréed tomatoes. Cook over a low heat for half an hour and taste for salt.
You could serve this sauce with chili pepper.
The method I have described here produces a fairly liquid, but very light sauce. If you prefer it thicker, simply cook it for two hours instead: this produces an entirely different consistency and flavour.

message 6: by J.D. (new)

J.D. Stroube | 2393 comments Mod
Kristina wrote: "My mom just made this for birthday and it was really good (she left out the livers).

Ragù di carne alla fiorentina (Florentine meat sauce)
· Preparation time: 15 minutes.
· Cooking time: 50 ..."

That sounds tasty! :)

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