Herself's Secret Recipes

Discussion in 'Cooking and Recipes' started by Tink, Mar 1, 2009.

  1. Tink

    Tink Administrator Staff Member Administrator

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    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. Tink

    Tink Administrator Staff Member Administrator

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    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... :D ).

    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. Johnie

    Johnie Active Member

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    mmmm I am going to get a cavity between this and mumof2's cupcake threads!!
     
  4. Tink

    Tink Administrator Staff Member Administrator

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    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. Tink

    Tink Administrator Staff Member Administrator

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    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

    Topping
    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. :unsure:

    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. Tink

    Tink Administrator Staff Member Administrator

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    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. Beccaberry

    Beccaberry Moderator Staff Member Moderator

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    Unless you're serving Becca...in which case, mix two batches :wink:
     
  8. Tink

    Tink Administrator Staff Member Administrator

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  9. Beccaberry

    Beccaberry Moderator Staff Member Moderator

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    The way to Becca's heart and all that :D
     
  10. Johnie

    Johnie Active Member

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    Becca, I think we should make those cookies in a couple of weeks. We can take them to Disney with us.
     
  11. Beccaberry

    Beccaberry Moderator Staff Member Moderator

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    Not *THAT* is a very good idea.
     
  12. Johnie

    Johnie Active Member

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    YUm, YUM, YUM. Or better yet, we can get Jon to make them and have them ready when we get back from the city :tongue:
     
  13. Beccaberry

    Beccaberry Moderator Staff Member Moderator

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    OOOH even better!
     
  14. mainecoon lover

    mainecoon lover New Member

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    These all sound yummy
     
  15. Disneybumble

    Disneybumble New Member

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    Ummmmmmmmmmmmmmmmmmmmmmmmm they sound delish Tink. I shall make some at the weekend.
     
  16. Tink

    Tink Administrator Staff Member Administrator

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    Let me tell you, those cookies warm, are deadly. You will not be able to stop eating them. :sigh: I ate four right smack off the bat without blinking an eye. :( THEN, she went and drizzled the chocolate on! :eek: That makes them totally irresistible.

    I'm telling you as a friend, mind. :D You will gobble them! :D :D
     
  17. Beccaberry

    Beccaberry Moderator Staff Member Moderator

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    So what I need to do then, is bake and run?
     
  18. Tink

    Tink Administrator Staff Member Administrator

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    :yes: It's the counter point of the cranberry. The tartness of it sets off the chocolate like you wouldn't believe! :yes: I am SO glad she will only make them at Christmas. :D

    But then...I'm not much for birthday cake... :D :D birthday cookies on the other hand... :D :D :D
     
  19. mumof2

    mumof2 Active Member

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    oooooh, yummy yummy!

    :hug2: Thank you Tink and Herself! The choccy cranberry oatmeal cookies sound deeee-lish! :yes:
     
  20. Tink

    Tink Administrator Staff Member Administrator

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    You know? If you made the white chocolate drizzle purple, along with the red of the cranberries you'd have wedding colors, eh? :D :D :wink:

    Herself kept them in an airtight container with a slice of fresh white bread to keep them soft. :yes:
     

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