recipes? snow?

Where are my recipes?  The gals at Mason Dixon Knitting wanna know…

Some are in a butt-ugly box on top of the fridge,
fridgeangle
what, can’t see it?

blbox2
better?

A bunch are in these books,
ckbks

Notice the old Fanny Farmer with the broken binding… it gets a lot of use for basic things that I then doctor and wing. Because the Moosewoods (which I love) aren’t going to give me any hints on how to roast or stew meat.

And the recipes that I make and take and get multiple requests for are in word docs on the computer so I can share them easier. The newest recipes are from grammy’s old cookbooks and recipes, pictures here, and pictures of cookies and bread made from grammy’s recipes are here.

From the box,
Andra’s Cranberry Pie, posted here.

From the notebook next to Fanny,
Ginny’s pie crust, posted here and Focacia, from a library loan cookbook, recipe posted here.

A new recipe posting… from the box originally, it’s in multiple places now.

Sinfuls (gotta love a recipe where you can schmoo things twice)

These are someplace between candy and cookie. This recipe is from my youngest brother (not the cop). It was a riot listening to a construction worker describe how to do this (lay them out, 8 by 5). My friends and I decided these satisfy every premenstrual urge (chocolate, fat, salt) and started calling them “PMS sinfuls”. Here’s my take on it.

Heat oven to 400º. Line a standard cookie sheet with foil. Lay out a stack of saltines on the foil (they fit better one way than the other, use salted saltines).

Melt 2 sticks butter (NOT margarine). Add ¾ cup brown sugar. Combine and boil 2-3 minutes. Schmoo this to cover the crackers.

Bake 5 minutes.

Pull out of oven and sprinkle a 12 ounce bag semisweet chocolate chips over the top.

Return to oven and bake another 2 minutes.

Remove and schmoo the chocolate to cover evenly (or fairly evenly).

Place in the refrigerator for 15 minutes, then into the freezer for 15 (or more) minutes.

Flip the sheet over, peel off all the foil, and break into pieces. Store in fridge or freezer. They aren’t very pretty, but they won’t last long.

I saw a similar recipe in the November 2003 Southern Living Magazine, called Toffee Cookie Bars. The differences were that they cooked at 325º for 15 minutes or until bubbly, and sprinkled with chopped pecans on removal from oven. I liked the nuts on top, but didn’t like the bars as well. “Cook and Tell” by Karyl Bannister has a recipe called chocolate-toffee fancies. It uses graham crackers and different ingredient ratios. I’ve also found that variations in humidity affect how the toffee comes out. Experiment! None of it is bad (how could it be, with all that chocolate and butter), even the burnt ones!

My other brother gave me a chocolate roll recipe… maybe I’ll post that another day.

snowdrivep snowst3p

We are now tossing shoveled snow about 10 feet horizontally and 10 feet vertically to get it over the banks…..
snow_bag

9 Responses so far

  1. 1

    Chris said,

    January 3, 2008 @ 9:54 pm

    Wow. You win – you have WAY more snow than we do!

  2. 2

    kmkat said,

    January 4, 2008 @ 1:57 am

    Yup, no contest. You win.

  3. 3

    mia said,

    January 4, 2008 @ 7:39 am

    I didn’t notice the recipe box right away.. but I DID notice the Smigens!!

  4. 4

    Kate said,

    January 4, 2008 @ 12:13 pm

    You even have more snow than us………here it is just windy and a lot of ice.
    Sinfuls sounds delicious, and would have fitted me just now, he he.(pms)

  5. 5

    Sara said,

    January 4, 2008 @ 2:01 pm

    Your yard looks suspiciously like mine… I’m hoping that this weekend’s warm air will melt enough so that when the next storm hits I’ll have a place to put the new snow!

  6. 6

    Jennifer said,

    January 5, 2008 @ 10:31 am

    Those toffee bars sound delicious. Your snowbanks look like ours!

  7. 7

    V said,

    January 7, 2008 @ 9:16 am

    Mmmmm….those things were circulationg my world last summer…three different people with no connection at all offered them to me in a span of about two weeks. I’ms so glad you posted the recipe….now I know…and I should be pretty damn pmsy any day now! :)

  8. 8

    Lucia said,

    January 7, 2008 @ 5:53 pm

    Schmoo?

  9. 9

    andra said,

    January 17, 2008 @ 8:31 pm

    Excuse me, but in order to use the phrase “monkey-long arms” you are required to cite Brian M. Brown, my husband, who said that about me in front of our then 3-yr old who now absolutely knows with total certainty that her mother has monkey-long arms!

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