I'm moving soon, and trying to use up stuff in my kitchen. I wanted to make cookies, but have no eggs ... and the only cookie recipe I have that doesn't use eggs is my aunt's Candy Cane Cookies. But it's not Christmas, so because I am a huge nerd, I made them Starfleet colors instead (red, blue, and gold). Anyway, my flist was impressed and wanted the recipe, so I'm sharing. Enjoy!

Ingredients: butter/margarine, sugar, flour, milk. Flavoring extract and food coloring are nice but probably optional!

Equipment: Large mixing bowl, and at least one smaller bowl for every color. Cookie sheet. Oven. Measuring spoons and cups. Refrigerator. Spoon. Having an electric mixer is also very helpful, as well as a spatula to scrape the dough out of the mixer, and a pancake turner to get finished cookies off the pan.

Click here for Candy Cane Cookie recipe!

About 1/3 of a recipe of Starfleet cookies looks like this:

Candy Cane cookies will look something like this, only easier.

Current Mood: recumbent

angelikitten

Apologies for this post being similar to

cesy's earlier post, but here goes.

Does anyone here know of any simple savoury dishes that are both suitable for vegetarians and lactose-free? Being lactose-free is actually the more important of the two, as I can nearly always find a way around using actual meat (Quorn is an absolute lifesaver).

Another thing to keep in mind is that I'm using pretty basic equipment - I don't currently have a microwave, and I broke my blender a while ago (long story) - so I'm basically just working with a stove and an oven (as long as I don't break those too).

melannen

Easy Dreamwidth Cookies (Chocolate/Butterscotch Pinwheels)

(For all your release party needs.)
Photo of a plate of red-and-brown spiral cookies, cut from a roll

( This is a minor variation on one of my mother's basic cookie recipes, re-written for people with no clue what they're doing. If I can do it, you can, too! )

alittlebirdy

Hi, I have a question... can you freeze cooked filo pastry and cooked ricotta cheese? I want to make some bolognaise triangles I found the recipe for in a magazine, but I want to make them tommorow and freeze them for next week so I can just thaw a couple to throw in my sons lunch box. I know you can freeze uncooked filo, and uncooked ricotta (as I've bought frozen spinach and ricotta filo triangles) but I'm unsure about freezing the cooked versions. The filo is so flakey that I think it will go soggy when it thaws... am I right in thinking that?

zarhooie

Found at LiveJournal via bOINGbOING.net

I present to you hot dogs and spaghetti:

How to do it:

-Set a pot of water to boil and cut up your hot dogs into 3rds or 4ths.
-Next, take 5-7 pieces of dried spaghetti and impale your hot dog pieces in whatever direction you please.
-Carefully (making sure not to break the spaghetti or burn yourself) put the hot dogs into the boiling water for 7-10 minutes (or however long the pasta directions say).
-Remove from boiling water (either drain or spear) and serve with ketchup, mustard and/or spaghetti sauce.

-Kat

boosette

Because somehow everyone winds up with like ... six boxes of neon sugar-coated marshmallow chickens and bunnies. It's a law, especially if you're involved with egg-hunts or easter baskets or other festivities with small humans.

Peep chocolate. Best thing ever for a cold, rainy day.

1. Make hot chocolate. (From a packet, tin, secret family recipe, etc. I like Cadbury's, which really is best when it's made with milk.)
2. Apply peep to chocolate.
3. Grin like an idiot with every sip. The yellow ones are like little ducklings floating on top of your drink!
4. (optional) Apply peep chocolate to small humans.

Also good on coffee.

Current Mood: bouncy
Current Music: my shiny teeth and me - chip skylark

rho

The following is about the limit of my culinary talents:

1. Take some bacon, cut it up into a pan. Apply heat.
2. Take a leek or two, cut it up and add to the pan when the bacon looks less raw.
3. Crush a few cloves of garlic into the pan.
4. "Stir" (I'm sure there's a better word; I don't know it) occasionally with a fork until it looks done.
5. Remove from pan and serve on toast.

However, I have thus far discovered two slightly different ways of doing this. The first is to put some sort of fat or oil at the bottom of the pan before I start, resulting in the end dish being overly greasy. The second is not to put any sort of fat or oil in the bottom, which results in everything sticking to the bottom of the pan, burned bits in the end dish, and an annoying washing up task.

What am I doing wrong?

azurelunatic

Accidentally get a kind of rice you loathe! (Some lucky people like all kinds of rice. You may be one of those people. Then again, you may not. Experiment if you don't already know!)
Don't check the rice over for rocks and other unwanted elements! (Despite all the quality control in the world, sometimes these things just happen.)
Don't follow the rice manufacturer's instructions about rinsing! (Less and less rice these days is covered in talc, but if it is, it should be rinsed off. For rice that is not covered in talc, it's up to you. Less rinsing = more sticky. More rinsing = if the rice was nutritionally enhanced, you just rinsed that off.)
Forget the water. (I have never done this. No one I know has ever done this (or at least, won't admit to it, and it's not easy to forget the water when you wash your rice in the pot of the rice cooker). However, this is unlikely to result in good things.)
Put the rice and water in the rice cooker without the pot. (I don't know anyone who has done this either, but it is likely to result in the sorts of problems one gets when one exposes live electricity to water in an uncontrolled environment: tripped breaker, nasty shock, blown fuse, death, a ruined rice cooker, no dinner.)
Forget to plug the rice cooker in. (This is really easy to fix.)
Forget to turn the rice cooker on/to Cook. (Ditto.)
Don't measure your rice or water at all. This way, you'll have no idea what you just did or why it went awry in the way it did.
Ignore the rice manufacturer's instructions about how much rice and water to use, because all kinds of rice are exactly the same.
Put in too much water. (This results in either really sticky rice, or mush, if you've gone way overboard. If you catch it in time, you can fix it by bailing some of the water out.)
Put in too little water. This results in crunchy and possibly burned rice. (If you catch it in time, you can add more water.)
Put in too much rice. (This is distinct from putting in too little water, because you are either going to feed an army by accident, or overflow the rice cooker. Your solution is likely to involve putting the leftovers in the freezer (rice freezes well), with or without bailing some of it out to cook in a second batch if you think you're going to overflow. Remember that rice expands when cooking, possibly more than you think it will. You can always cook another batch.)
Cook too short. (The rice may be either a little too hard and a little too wet, or just the right softness but a little too sticky. This last may mean you put in a little much water too.)
Cook too long. (The rice may dry out (ew), scorch on the bottom (harmless), or burn (ew).)
Get so completely lost in the possibilities in the two-variable problem of time vs. water as applies to rice in the rice cooker that you lose all sense of perspective and begin experimenting with combinations like way too much water and way too long. (When in doubt, go back to the proportions that the rice cooker, the rice package, or some recipe recommended.)
Turn off the rice cooker immediately after it switches from Cook to Warm mode. (This can lead to rice being too sticky and underdone.)
Turn the rice cooker back to Cook after it switches to Warm mode injudiciously, because cooking things at hotter temperatures is always better because it gets them done faster. (It also burns them easier.)
Accidentally leave the lid off while cooking. (This dries out the rice more, and steams up your house.)
Scrape the bottom of the rice cooker pot with something hard and sharp, like a metal spoon. (Everybody wants aluminum scrapings in their rice and a scratched-up rice pot.)
Put too much soy sauce or other seasoning on the rice. (If you're not sure, start with a little and taste.)
Be afraid to make rice. (It's actually pretty easy to make once you get the hang of it.)

Screening anonymous comments on this as fucking spammerbots have found it.

damned_colonial

This is a hypothetical question -- not for me, but for some theoretical newbie cook. Imagine said person asks you, "What kitchen equipment should I buy to learn to cook?" What would you suggest?

cesy

Does anyone have a favourite easy main course, to cook when you're short of spoons for anything fancy? I'd like to learn more things that are nearly as easy as a ready meal, while not being a ready meal.

Boiling water without burning it

Recent Entries

(Candy Cane) Cookies

(no subject)

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Easy Dreamwidth Cookies (Chocolate/Butterscotch Pinwheels)

freezing cooked filo pastry

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