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Recipes
vSavory Herb-Stuffed Mushrooms
By Shaylie
Preheat oven to 425 degrees F
- 24 medium mushrooms, about 1 pound
- 6 tablespoons reduced-fat stick margarine
- 1 small onion, chopped
- 1/4 teaspoon garlic powder, or 2 doves garlic, minced
- 1 (3-ounce) package low-fat cream cheese, softened
- 3 tablespoons grated Parmesan
- 2 tablespoons chopped fresh parsley leaves, or 2 teaspoons dried parsley flakes
- 1 cup packaged herb-seasoned stuffing croutons
NEIMAN-MARCUS COOKIES
By Shaylie
Measure oatmeal, and blend in a blender to a fine powder
- 2 cups 2 cups butter
- 24 24 oz.chocolate chips
- 4 cups 4 cups flour
- 2 cups 2 cups brown sugar
- 2 tsp. 2 tsp. soda
- 1 tsp. 1 tsp. salt
- 2 cups 2 cups sugar
- 1 8oz. 1 8oz. Hershey Bar (grated)
- 5 cups 5 cups blended oatmeal
- 4 4 eggs
- 2 tsp. 2 tsp. baking powder
- 2 tsp. 2 tsp. vanilla
- 3 cups 3 cups chopped nuts (your choice)
vWhiskey Soda Bread
By Shaylie
Here’s another American version from Michael Jubinsky
- 4 cups King Arthur Unbleached All-Purpose Flour
- 3 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 4 tablespoons (1/2 stick) butter
- 1-1/2 cups raisins
- 1 teaspoon caraway seeds (optional)
- 1 tablespoon Irish whiskey (or water)
- 2 eggs
- 1 cup buttermilk
vGolden Vegetable Fondue
By Shaylie
Chop all vegetables finely, then put into a saucepan with stock
- 225 g / 8 oz carrots
- 1 small turnip
- 1/2 medium swede
- 2 sticks celery
- 1 small onion
- 315 ml / 10floz / 1 1/4 cups stock
- 60 / 2oz / 1/4 cup butter, diced
- salt and pepper
- pinch of freshly grated nutmeg
- small cooked potatoes, to serve
Chipotle & Rosemary Nuts - Paleo
By Shaylie
Preheat oven to 350. Brush a sheet pan generously with vegetable oil
- Vegetable Oil
- 3 cups whole roasted unsalted cashews (14 oz.)
- 2 cups whole walnut halves (7 oz.)
- 2 cups whole pecan halves (7 oz.)
- 1/2 cup whole almonds (3 oz.)
- 3/4 cup pure maple syrup
- 3 tablespoons freshley squeezed orange juice
- 2 teaspoons ground chipotle powder
- 4 tablespoons minced fresh rosemary leaves, divided
- Kosher salt
Lemon Bread
By Shaylie
Mix all ingredients and pour into greased loaf pan
- Glaze:
- 1 cup sugar
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs, beaten
- 1/2 cup milk
- 1/2 cup oil
- 1 1/2 teaspoon grated lemon peel
- 4 1/2 tablespoons lemon juice
- 1/3 cup sugar
vLeek Fondue
By Shaylie
Wash the leeks well, then put into a saucepan with 1 tbsp water and cook for 10-15 minutes until soft
- 2 lb leeks, coarsely chopped
- 5 fl oz / 2/3 cup vegetable stock
- 2 oz butter
- salt and pepper
- pinch of nutmeg
- 2 spring onions, finely chopped
- raw cauliflower florets, carrot sticks and button mushrooms, to serve
Moose Drool (Big Sky Brewing Co)
By Shaylie
A dense, light tan head tops this dark mahogany colored ale
- (5 gallons/19 L, extract with grain)
- OG = 1.052 FG = 1.012 IBU = 26 SRM = 22 ABV = 5.3%
- 3.3 lbs. (1.5 kg) Muntons light, unhopped, malt extract
- 2 lbs. (0.9 kg) dried malt extract
- 1 lb. (0.45 kg) 2-row pale malt
- 18 oz. (0.5 kg) crystal malt (75 °L)
- 6 oz. (0.17 kg) chocolate malt (350 °L)
- 0.5 oz. (14 g) black barley (450 °L)
- 5.7 MU east Kent golding hop pellets
- {1.2 oz /34 g of 4.75% alpha acid}
- {60 min.}
- 2 AAU liberty hop pellets
- {0.5 oz /14 g at 4% alpha acids}
- {30 min.}
- 2.5 MU Willamette hop pellets
- {0.5 oz /14 g at 5% alpha acids}
- 1/2 tsp. yeast nutrient (last 15 min.)
- 1/2 tsp. Irish moss (last 30 min.)
- White Labs \A/LP 013 (London Ale) or Wyeast 1028 (London Ale) yeast
- 0.75 cup (150 g) of corn sugar for priming (if bottling)
Jalapeno Jack Cornbread
By Shaylie
Zest Factor: Mild • Yield: 6 to 8 servings
- 1 1/2 cups yellow cornmeal
- 1/2 cup all purpose flour
- 2 tablespoons sugar
- 1/2 cup minced canned jalapeiios or
- 1/4 cup fresh jalapeno slices
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups buttermilk
- 2 eggs, beaten
- 2 teaspoons jalapeno hot sauce
- 3 tablespoons butter, melted
- 4 ounces grated pepper jack cheese
Brown Porter - extract plus grains
By Shaylie
(5 gallons/19 L, extract plus grains) OG = 1
- 5.7 lb. (2.6 kg) Muntons English pale liquid malt extract
- 14.1 oz. (400 g) Great Western crystal malt 40 °L (or similar)
- 14.1 oz. (400 g) Thomas Fawcett & Sons brown malt 70 °L (or similar)
- 8.8 oz. (250 g) Thomas Fawcett & Sons chocolate malt 350 °L (or similar)
- 5.5 MU Fuggle pellet hops, (1.1 oz./30 g at 5% alpha acids (60 min.)
- 4.8 MU Kent Goldings pellet hops, (0.4 oz./12 g at 5% alpha acids (10 min.)
- White Labs WLP013 London Ale, Wyeast 1028 London Ale or Danstar Nottingham yeast