Freakish Recipes

1 cup butter
1/2 cup powdered sugar
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup ground walnuts
1/4 cup quick rolled oats
30 maraschino cherries

1. In a large bowl, beat butter, sugar and vanilla until creamy.
2. In a separate bowl sift together flour, baking powder and salt. Add to creamed mixture and mix thoroughly. Stir in walnuts and rolled oats. Dough may be a little stiff. Shape into balls around cherries.
3. Bake on lightly greased cookie sheets at 325*F for 15 minutes; cool slightly on wire rack. Roll in powdered sugar while still warm.

Makes about 30 cookies.

24 oz Butter

24 oz Crisco

74 oz (4 lbs 10 oz) Granulated Sugar

24 oz Molasses

Mix Well, then add:

9 eggs

Mix Well, then add:

8 oz Flour

1/2 c Baking Soda

2 T Ginger

2 T Cloves

2 T Salt

3 T Cinnamon

Mix well, then add:

5 lbs Flour

Bake at 350 degrees

10 - 12 minutes

2 1/2 cups flour

1 tbsp sugar

2 tsp baking powder

1 tsp salt

6 tbsp (1/3 cup) butter

1 cup veggie of your choice ( I usually use one or more of the following: Spinach, jalapenos, cheese, tomato, fresh basil, fresh sage, black olives, or scallions)

1/2 - 3/4 c milk

Mix first 4 ingredients, cut in butter.  Add veggie(s) of choice.   Stir in milk then kneed lightly on floured surface.   Pat out to approx 1 inch thickness.  Use cookie cutter or glass to cut out rounds.  Bake at 350 degrees on ungreased cookie sheet for 13-17 minutes.

I usually get between 6 -8 scones depending on how many veggies I added.

- Makes 1 Loaf

1 3/4 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup white sugar
1/2 cup lowfat cream cheese
2 eggs
3/4 cup mashed bananas
1/4 cup brewed Mystic Spiced Chai

Method:
In a medium bowl mix together flour, baking powder, and salt. In a separate bowl mix sugar, cream cheese, and eggs until light and fluffy. Sitr mashed bananas and Mystic Spiced Chai into cream cheese mixture. Add flour mixture and mix until smooth. Pour mixture into greased 9×5 inch loaf pan. Bake in a preheated 350°F oven for 60 minutes. Cool on rack. Remove from pan after 10 mins.

3 egg whites
1 c. granulated sugar
1/2 teaspoon cardamom
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves

Beat the egg whites with an electric mixer at low until they get foamy, then at high speed until they form stiff peaks. You should be able to turn the bowl sideways without the egg whites moving. Your bowl and beaters must be grease-free for this to work properly! Gradually add sugar a little at a time while beating at high speed. When all the sugar has been beaten in, the egg whites will look shiny. Add the spices and beat in as briefly as possible. Drop the mixture into small mounds on baking sheets that have been covered with foil or parchment paper. Bake at 250 degree Farenheit for 90 minutes. Turn off the oven and leave the meringues to sit. Don’t open the door! Let them sit overnight (preferable) or at least until the oven cools. Remove them from the foil and store in an airtight container.

sent to me from a friend in the UK

4 medium/small sized onions
2 cloves of garlic
4 tbsp olive oil
2 tsp dried or crushed chili peppers, or to taste
2 tsp ground coriander (optional)
2 tsp ground cumin
5 cardamom pods, bruised (fresh grated ginger root seemed to work)
2 red bell peppers
3 ½ lbs ground beef
4 x 14.5 oz. cans of diced tomatoes
8 tbsp tomato ketchup
8 tbsp tomato puree
1 cup water
2 tbsp cocoa
2 x 15.5 oz cans Red kidney beans

Directions:

Peel and finely chop the onions, and the garlic.

Heat the oil in a very large pan. (Large enough to take ALL ingredients)

Fry the onion and garlic until they soften. Add the chili, coriander, cumin and crushed cardamom pods. Stir well.

De-seed and dice the peppers, and add to the pan. Break up the minced beef into the pan and keep stirring to separate and brown the meat.

Add the chopped tomatoes, kidney beans, ketchup, puree and water, stirring to make a rich red sauce. When the chili starts to boil, sprinkle the cocoa over it and stir in.

Simmer partially covered for 1hr 30 min. (After this point you can freeze or fridge it until needed.)

Preheat the oven to 425 degrees; pour the chili into a large wide dish, or oven proof pan. Bake in the oven for 20 minutes or until piping hot. (Remember to remove the cardamom pods before serving) Sprinkle with grated cheese and serve.

(Serving suggestions: rice, baked potatoes, hot dogs, burgers or fries with cheese.)

Food Network
Recipe courtesy Gale Gand
Show:      Sweet Dreams
Episode:      Party Favors
Coffee Suckers with Cinnamon Sticks
10 cinnamon sticks
2 cups sugar
1/3 cup corn syrup
3/4 cup water
1 teaspoon coffee extract or 1 teaspoon instant coffee mixed with 1 teaspoon hot water

Line lollipop collar molds with cinnamon sticks and lay on a silpat or greased cookie sheet. Combine all of the ingredients, except the coffee extract, in a clean, dry small saucepan fitted with a candy thermometer and bring to a boil over high heat. Without stirring, cook until the mixture reaches 305 degrees or “hard crack” stage on the candy thermometer. (While the syrup is cooking, occasionally wash down the sides of the pan with a clean brush dipped in water, to prevent crystallization.) Half-fill a large bowl with ice water. When the mixture is done, remove the pot from the heat and dip it into the ice bath for 15 seconds to stop the cooking. Remove the pot from the ice bath and swirl in the coffee extract. To avoid air bubbles in the finished lollipops, stir the mixture gently in both directions, and be careful not to over mix. Pour the syrup into the molds, filling them 2/3 full or just pour the slightly cooled (so it’s a little thickened) syrup in coin shapes at the ends of the cinnamon sticks. Cool at least 20 minutes, until hard. Remove from molds or from silpat. Store in an airtight container.

1 hour 30 min prep - 4 servings
1/4 lb butter
8 ounces cheddar cheese or American cheese
3 cups chopped celery
12 ounces beer
3 cups chopped onions
1 teaspoon garlic salt
1 stalk grated carrots
1 teaspoon white pepper
8 tablespoons flour
6 cups chicken stock

1. Sauté celery, onions, carrots in butter.
2. Add salt and pepper.
3. Blend in flour.
4. Add chicken stock and cheese.
5. Heat gently until cheese melts.
6. Add beer.
7. Adjust spices to taste.
8. Serve piping hot with croûtons on top, if desired.

1 (#2) can tomatoes
1 onion, sliced
1 bay leaf
2 cloves
1 sprig parsley
1 stalk celery, diced
2 tbsp. butter
2 tbsp. flour
Salt and pepper
2 c. milk, scalded

Simmer for twenty minutes tomatoes, onion, bay leaf, cloves, parsley and celery, then press through sieve as much as possible of pulp. Blend butter and flour smoothly in saucepan, add tomato mixture gradually and bring to boiling point, stirring constantly. Season and just before serving combine with scalded milk, beating vigorously for a moment with rotary beater. Serves 4-6.