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Thread: Herself's Secret Recipes

  1. #1
    OK! Here we go! Finally! I've told so many of you about some of Herself's recipes and now I'm actually going to post them here for you!

    First is the yummy cookie recipe that I raved about at Christmas. I have the recipe from our Shellyamc too, that she said I could share, and the bobotie recipe that we got directly from Boma.

    If there are other recipes that we've talked about and I said I'd post please tell me!

    Ok! Here we go!

  2. #2
    Herself's Triple Chocolate Cranberry Oatmeal Cookies

    (Herself would like to make it perfectly clear she did not create this recipe)!

    1 cup all purpose flour
    1/2 teaspoon baking soda
    1/2 teaspoon cinnamon
    1/4 teaspoon salt
    10 tablespoons (1 1/4 sticks) unsalted butter at room temperature
    1/2 cup sugar
    1/2 cup packed golden brown sugar (light brown was used)
    1 large egg
    1 teaspoon vanilla extract (be sure to use an excellent quality vanilla)
    1 cup old fashioned oats
    1/2 cup semisweet chocolate chips (used Ghirardelli's)
    1/2 cup milk chocolate chips
    1/2 cup white chocolate chips
    1/2 cup coarsely chopped fresh or frozen cranberries (used fresh)

    2 ounces milk chocolate and white choclate, chopped (for drizzling)

    Position rack in center of oven and preheat to 350 degrees F. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, cinnamon, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until smooth. Beat in egg and vanilla. Add flour mixture and oats and stir until blended. Stir in all chocolate chips and cranberries.

    Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 16 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely. (Tink would like you to know that the cookies at this point are incredibly delicious...cooled just enough to not burn, they are divine... ).

    Stir chopped milk chocolate in top of double boiler until melted and smooth (same with white chocolate in second double boiler). Using small spoon, drizzle melted chocolate over cookies in zigzag pattern. Let stand until milk chocolate sets, about 1 hour. Can be made 2 days ahead. Store in airtight container at room temperature. (HAH!!! They will NOT last 2 days. You will be lucky if they last 2 hours)!

    Yeild: About 30

  3. #3
    Senior Member
    Join Date
    Jul 2008
    mmmm I am going to get a cavity between this and mumof2's cupcake threads!!

  4. #4
    Shellyamc's Peanut Butter Blossom Cookies

    1/2 cup shortening
    3/4 cup creamy peanut butter
    1/3 cup granulated sugar
    1/3 cup packed light brown sugar
    1 egg
    2 tablespoons milk
    1 teaspoons vanilla extract
    1 1/2 cups all purpose flour
    1 teaspoon baking soda
    1/2 teaspoon salt
    Additional granulated suar
    1 3/4 cups (10 oz. package) Hershey's chocolate Kisses

    Heat oven to 375 degrees F.

    In large bowl, beat shortening and peanut butter until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until light and fluffy. Add egg, milk and vanilla; beat well.

    Stir together flour, baking soda and salt; gradually add to peanut butter mixture, beating until well blended; shape dough into 1 inch balls. Roll in granulated sugar; place on un-greased cookie sheet.

    Bake 8 to 10 minutes or until lightly browned. Remove from oven and immediately place 1 Kiss on top of each cookie, pressing down lightly. Remove from cookie sheet to wire rack. Cool completely.

  5. #5
    Disney's Animal Kingdom Lodge's Boma

    Meat Bobotie

    2 pounds ground lamb, beef or a mixure of both
    1/2 pounds onion, large dice
    1/8 cup rice wine vinegar
    1/16 loaf white bread
    1/16 gallon heavy cream
    1/16 pound sugar
    1/4 ounce cinnamon (adjust as needed )
    1/8 pound almond or pumpkin seeds, sliced
    1/16 pound seedless raisins
    1/16 pound golden raisins
    1/8 ounce curry powder (adjust as needed)
    1/8 teaspoon berebere spice mix

    1/16 gallon Easy Eggs
    1/16 gallon heavy cream or milk
    1/2 teaspoon cinnamon

    Heat oil and caramelize the onions. Reduce heat and add dry spices. Mix well. De-glaze with rice wine vinegar. Add meat and continue to cook until meat is cooked through. Add salt and pepper to taste.

    When the meat is done drain 90% of the fat off. Then tear the bread into small pieces and add it as well as the cream to the meat mixture.

    Add the sugar and mix well. Add a little bit of water if the mix looks too dry. Then add the raisins and almonds. Re-season and cool.

    In a small container, place the bobotie mixture and top with the egg custard mix. Bake in the oven at 325 degrees F until golden brown and cooked through. (approx 35 min.).

    Servings: 10

    This is exactly the way the recipe came to us. I have added only salt and pepper to taste. Since it came from a professional kitchen, I am guessing that they didn't think it would be necessary to tell someone to salt and pepper the recipe.

    We don't use the bread, or the sugar. We do add more cinnamon and berebere.

    If you would like a recipe for berebere I can provide one, but google will turn up several decent ones. It's simply a mix of spices (Ethiopian in origin).

    We use only lamb.

    We use regular eggs (1/16 gallon equals 8 oz. which is 6 or 4 eggs depending upon size)

  6. #6
    Tink's Holiday Eggnog

    Depending upon size of serving, can serve up to 25

    Beat until very thick and lemon colored:
    6 egg yolks
    2 cups of sugar

    Slowly stir in:
    1 pint bourbon
    1 cup Jamaica rum
    1 cup brandy

    Blend in:
    3 pints heavy cream
    1 pint whole milk

    Beat until rounded peaks are formed:
    6 egg whites

    Gently fold egg white into egg yolk mixture. Pour into punch bowl, cover and chill in refrigerator.

    Before service lightly sprinkle each portion with freshly grated nutmeg.

    I vary the proportions of the alcohol. I'm not a huge fan of rum, so don't want to taste it. I have left it out and increased the other two accordingly.

    Obviously it's not for children. However, you can leave out the alcohol.

    Use pasturized eggs if you have any health concerns what so ever.

  7. #7
    Moderator Beccaberry's Avatar
    Join Date
    Jul 2008
    Milford, Connecticut, United States
    Quote Originally Posted by Tink, post: 111392
    Tink's Holiday Eggnog

    Depending upon size of serving, can serve up to 25
    Unless you're serving which case, mix two batches :wink:

  8. #8

  9. #9
    Moderator Beccaberry's Avatar
    Join Date
    Jul 2008
    Milford, Connecticut, United States
    The way to Becca's heart and all that

  10. #10
    Senior Member
    Join Date
    Jul 2008
    Becca, I think we should make those cookies in a couple of weeks. We can take them to Disney with us.

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