Mystery Thread

Hi and Peace--

Hey, I had almost forgotten about this thread! Thanks for the bump, Seattlegal.:)

Okay--I just have to ask. Lunamoth, why is your recipe entitled "Terrible Cookies"? Did I miss something? Inquiring minds want to know.:D

And China Cat, you mean like a little thing of mace that people carry for protection on their keychains?? Or was it a spice bottle of mace?? And no one sued??:D

And I'm with Paul James on the issue of fruit smoothies. I'd love a recipe for a mango smoothie, and one for a cappucino smoothie. The healthier the better--low fat is good, but I'll try anything.

Well, since we have a recipe for terrible cookies already, here's another. It's one that no one will probably ever use, but I just can't resist.

TRUDY'S PEANUT BUTTER AND JELLY BEAN COOKIES

Refer to your favorite peanut butter cookie recipe. Before baking, make a thumbprint in the center of cookie. Bake. While cookies are still warm, press a jelly ben into the center of each one. Cool.:cool: Feed these to little kids who don't care whether these are very good--they will like the jelly beans. Or you can give them to an adult you don't like very much. Just don't take them to the bake sale.:D

For those who may wonder why I posted this silly recipe, you can find out more on the Mad Lib Story Thread here in the lounge.

Just having some fun....;)

InPeace,
InLove
 
Hmmm...before anyone asks what a "jelly ben" is--of course, I meant "bean". But I hear that jelly bens are good, too.:) :eek:
 
This isn't really a smoothie, I guess (not being familiar with smoothies except when I go through the grocery store or in some radio commercials ["Lose weight with {X brand} Smoothies"! :p]) I got the recipe from a cookbook I bought to help support the Global Student Alliance on campus.

King Tutankhamon Juice (Egypt)

2 yellow bananas, cut into 2 inch cubes
2-3 fresh strawberries
1 1/2 T. sugar
1 c. water
3-4 drops of vanilla
2 c. milk

Place bananas, strawberries, sugar and water into a blender. Blend for 1 minute. Add milk and vanilla. Blend 1 minute.

That's it. *shrug*

Phyllis Sidhe_Uaine
 
Hi and Peace, Everyone--

Thanks for the recipe, Phyllis. I have been meaning to look around for some more smoothie stuff to post. Our blender died a while back, so I haven't been trying any at home, but I do find that even though I don't care much for Starbuck's coffee, they do have some incredible smoothies there. (I haven't been there in a long time, but my daughter brings them to me when she visits.)

Anyway, yesterday while trying to honor a batch of fresh East Texas peaches by making a cobbler to take to the aforementioned daughter's new house, I ran across the following in an old spiral notebook full of favorite recipes. Does anyone here remember Jeff Smith, "The Frugal Gourmet"? I used to watch his program all the time, and I copied this down one day. I have been wondering where it was ever since I started this thread. I have always thought it would make a good plaque or needlework to hand in the kitchen or dining area:


The Perfect Meal


Eggs of the Hour

Bread of the Day

Wine of the Year

and

A Friend of Thirty Years​

​

I think this is beautiful. I also can't help adding that if you are sitting down to a meal with a friend of thirty years, enjoy it well, because it may be one of your last! :D (Sorry, couldn't help myself.)

InPeace,
InLove
 
Rocky Mountain High Sun Tea
from Jamarz(Jan)

Start with 2 gallon glass sun tea container with lid.
Fill with warm water.
Add 5 tea bags of Stash Premium Earl Grey Black Tea
Add 4 tea bags of Stash Moroccan Mint Green Tea
Add 3 tea bags of Celestial Seasonings Cinnamon Apple Spice
Place container with lid screwed on somewhat tight in a
sunny spot for 3-4 hours.
Then bring inside, squeeze tea bags in the container for the last drop
of yumminess. Discard tea bags in compost or however you dispose
of them.
Serve Ice cold and enjoy.

Remember this tea does have caffeine so if you cannot drink caffeine, you can try an Earl Grey decaf(?). But the distinct bergamot oil is important for that lavender-like bouquet so one cannot substitute.
This concoction is from my own creative experimenting for a refreshing and stimulating sun tea. ;)
 
Ahh, yes...the pleasures of making Sun Tea! Almost spiritual, isn't it Jamarz? That sounds like an excellent recipe. I am going to have to try it, seeing as how I need a good way to justify these Texas August temperatures!

Speaking of spiritual cooking experiences, Flow--heads up!:D

Once upon a time, in a garden far, far away;), you mentioned a "sourdough starter" that you keep. I know a little about that, but I'll bet it is something that is a bit of a mystery to a lot of people. This being the "Mystery Thread" and all, I wonder if you would like to expound upon the subject when you have a few extra minutes?

I look forward to it:).

I am also looking for some good recipes for a beautiful piece of fish--flounder, I think. There may already be some here. I'll scroll back.

InPeace,
InLove
 
Hi All--

Thought I would drop in and apologize for posting Trudy's cookies again. Sorry--in the words of Sir Paul, who makes a pretty good flaming pie himself, "I took my brains out and stretched them on a rack--now I'm not so sure I'm ever gonna get'em back".:)

Cleaning out a closet today (aren't you proud of me, Jack Halyard? Jack? Are you out there?), and hoping to run across my Clover Honey recipe. Time will tell.

InPeace,
InLove
 
Okay--I found it, my recipe for Clover Honey. It was right there between the assortment of huge-looking telephones and that roll of mysterious silver stuff.

Actually, this recipe came from a friend of mine up in Wisconsin, and I admit that I have never used it. But I thought it was interesting and post-worthy. A word of CAUTION, though--I have looked around a little concerning the powdered alum for which it calls. Sometimes old recipes will contain ingredients that have since been found to be unsafe for consumption. While I have not discovered much on the Net about it, I am still suspicious. Maybe there is an alternative ingredient that will serve the same purpose? Anyway, I don't figure any of us is going to rush out today, especially in the opening days of September, to make a batch of clover honey:). Just thought you might like to read about it.

Clover Honey

45 purple clover
45 white clover
25 rose petals
2 c. water
10 c. sugar
1 tsp powdered alum

Bring to boil for 4 minutes. Strain through cloth.

(Hey, that's all she gave me:D)

InPeace,
InLove
 
InLove:

I still haven't forgotten that treatise on bread I promised. I just haven't gotten to a place where I have it in my head yet, but I will someday...oh, by the way...you know that laughter is the best medicine. Keep up the good work !

Col. Flow....;)
 
A decadent treat I have served a few times:

Apple Spice Cake with Cinnamon Ice Cream

For the cake: prepare a spice cake from a mix but substitute unsweetened apple juice/cider for the water and unsweetened applesauce for the oil. For the ice cream: mix 1 T. of a good quality cinnamon into a half gallon of softened vanilla ice cream, then carefully refreeze. Serve either on top or right beside the cooled cake (can also be served with apple pie that doesn't have any cheddar cheese in it. ;))

Phyllis Sidhe_Uaine
 
MMMMMMMMMM !!!...Burp !!

I used to have two cats. The fastidious guy who belonged to my wife loved pecorino romano cheese and insisted upon a dish of it for himself whenever I cooked Italian.
The other guy was a large orange shorthair that moved in off of the street after he made friends with the fastidious guy. They were best buddies...both gone now...along with wife #2 :( .
I even wrote a stupendous essay about them. Writing is my primal therapy The street guy would eat just about anything we gave him...but he loved ice cream the best.

Thanks for some delicious memories Phyllis ! Purrrrr !


flow....:p
 
Hi Everyone--


Bump!

('Tis the season.) :)

Jalapeno Jelly coming soon. Hmmm...sure wish I had a sourdough recipe, Colonel ;).

InPeace,
InLove
 
InLove said:
Hi Everyone--


Bump!

('Tis the season.) :)

Jalapeno Jelly coming soon. Hmmm...sure wish I had a sourdough recipe, Colonel ;).

InPeace,
InLove
Click to expand...

Chilli Jelly? Chilli Jam? I want to come to yours for dinner....

Flow? Your neighbour stole your wife? and your cat?! I'd be down there with my 12 gauge.... to "borrow a cup of sugar".
 
Señora InLove's Jalapeño Jelly

(Recipe makes about 4 to 6 half-pint jars. Jelly lasts at least a year when vacuum-sealed, or up to 6 weeks refrigerated.)

Ingredients:

3/4 c. chopped jalapeños
2 medium chopped green bell peppers, seeded
1 1/2 c. distilled white vinegar
6 1/2 c. sugar
6 oz. liquid pectin (I use the pouches instead of bottled)
Teeny-tiny teaser of green food coloring

Place peppers and vinegar in food processor with metal blade and grind finely. Transfer mixture to heavy saucepan and stir in sugar. Cook on high, stirring constantly until liquid comes to a rolling boil, all the while speaking words of ancient wisdom in Spanish, if possible, in order to keep the potion from suddenly rising up over the edge of pot and ruining your beautiful cooktop. Continue to pray or chant if so inclined, and boil for 10 minutes. Remove from heat. Stir in liquid pectin and food coloring until you get the color you want. Immediately transfer into hot sterilized jars and vaccuum seal or put in containers to refrigerate after cooling.

Serving suggestions: Traditionally, jalapeño jelly is served on party crackers with cream cheese, but it also makes a great glaze for meat, if you partake, or for things like veggie breakfast sausages wrapped in flour tortillas alongside scrambled eggs and hash browns.

Notes: Some folks add red pepper flakes, which looks nice and helps if your peppers are not very hot. Choose really fresh and crisp (not overly ripe) "fruit". I have experimented using serranos instead of jalapeños, but I like the original best. And for those with a touch of the diverticular, the seeds can be removed from all the peppers. Just remember, the jelly won't taste as spicy, which is actually most of it's appeal.

AND...

You might want to wear gloves and a surgical mask. No joke (I keep a bandana just for this purpose.) I use pretty jars and lids, and cut circles of festive cloth for the top of jars, tie with stretchy metallic ribbon, and attach labels and serving suggestions that I make on my computer. Jack Halyard says I should enter this in the state fair, but I just never have done it. I keep the jars for giving away during holidays, and I always get great feedback--people ask me every year if I'm going to make my jelly!

InPeace,
InLove
 
InLove said:
Señora InLove's Jalapeño Jelly

(Recipe makes about 4 to 6 half-pint jars. Jelly lasts at least a year when vacuum-sealed, or up to 6 weeks refrigerated.)

Ingredients:

3/4 c. chopped jalapeños
2 medium chopped green bell peppers, seeded
1 1/2 c. distilled white vinegar
6 1/2 c. sugar
6 oz. liquid pectin (I use the pouches instead of bottled)
Teeny-tiny teaser of green food coloring

Place peppers and vinegar in food processor with metal blade and grind finely. Transfer mixture to heavy saucepan and stir in sugar. Cook on high, stirring constantly until liquid comes to a rolling boil, all the while speaking words of ancient wisdom in Spanish, if possible, in order to keep the potion from suddenly rising up over the edge of pot and ruining your beautiful cooktop. Continue to pray or chant if so inclined, and boil for 10 minutes. Remove from heat. Stir in liquid pectin and food coloring until you get the color you want. Immediately transfer into hot sterilized jars and vaccuum seal or put in containers to refrigerate after cooling.

Serving suggestions: Traditionally, jalapeño jelly is served on party crackers with cream cheese, but it also makes a great glaze for meat, if you partake, or for things like veggie breakfast sausages wrapped in flour tortillas alongside scrambled eggs and hash browns.

Notes: Some folks add red pepper flakes, which looks nice and helps if your peppers are not very hot. Choose really fresh and crisp (not overly ripe) "fruit". I have experimented using serranos instead of jalapeños, but I like the original best. And for those with a touch of the diverticular, the seeds can be removed from all the peppers. Just remember, the jelly won't taste as spicy, which is actually most of it's appeal.

AND...

You might want to wear gloves and a surgical mask. No joke (I keep a bandana just for this purpose.) I use pretty jars and lids, and cut circles of festive cloth for the top of jars, tie with stretchy metallic ribbon, and attach labels and serving suggestions that I make on my computer. Jack Halyard says I should enter this in the state fair, but I just never have done it. I keep the jars for giving away during holidays, and I always get great feedback--people ask me every year if I'm going to make my jelly!

InPeace,
InLove
Click to expand...

Wow! I just might have to try making this...I know a lot of people who would enjoy this kind of treat (myself included!).

luna
 
InLove:

I haven't run across the right time or a favorable sourdough vibe yet...but, It's coming soon. I haven't forgotten.

Col. flow....;)
 
lunamoth said:
Wow! I just might have to try making this...I know a lot of people who would enjoy this kind of treat (myself included!).

luna
Click to expand...

Ditto, but I might substitute a Scotch Bonnet for some of the jalapeños (seeded, of course.) Otherwise...:eek: [flames shooting out of the mouth]

Phyllis Sidhe_Uaine
 
Last edited:
Colonel Flow:

Ve have vays uf makink you talk!

(Not really--I just wanted to do that.) No hurry--I just like ribbing you. :)

Hmmm...ribs. Nope--not gonna do that one for the sake of others here.

Hmmm...sake. Nope--don't care for it.

I know! How about the tea ceremony?

Or is that allowed in the lounge?

Anyone know?

Just wondering.

InPeace,
InLove
 
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