Icebox Cookies
Icebox Cookies
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Sounds tasty, on my to cook list. These come from a good friend that is an excellent cook. I am looking forward to making these. This can be made ahead and frozen for several weeks before you bake them, just thaw in the fridge for a day or two before baking.
Prep Time
20 minutes
Cook Time
8-12 minutes
Prep Time
20 minutes
Cook Time
8-12 minutes
Icebox Cookies
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Sounds tasty, on my to cook list. These come from a good friend that is an excellent cook. I am looking forward to making these. This can be made ahead and frozen for several weeks before you bake them, just thaw in the fridge for a day or two before baking.
Prep Time
20 minutes
Cook Time
8-12 minutes
Prep Time
20 minutes
Cook Time
8-12 minutes
Ingredients
Servings:
Instructions
  1. Cream together the sugars, butter, and eggs until smooth.
  2. In another bowl, mix together the flour, salt, baking soda, and cinnamon.
  3. Slowly mix the flour mixture with the butter mixture until well combined.
  4. Shape dough into logs, place on wax/parchment paper and roll. Place in the fridge overnight. As an option, you can roll and place in the fridge for up to 3 weeks, just thaw for a few days in the fridge before use.
  5. Preheat your oven to 180 C (350 F), line a baking sheet with parchment paper.
  6. Unwrap the log, slice, and bake for 8 to 12 minutes or until the edges are golden brown.
  7. Let cool for 5 minutes then transfer to a wire rack to cool completely.
Recipe Notes

Low cost.

Recipe provided by good friend, Patti Stone.
United States.

Norwegian Pepper Cookies
Norwegian Pepper Cookies
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As the name suggests, this is Norwegian in origin, and I will give them credit, I would have never thought to use black pepper in a cookie, but they did, and it sounds good. This is also a non egg recipe. On my to cook list.
Servings Prep Time
30 cookies 15 minutes
Cook Time Passive Time
6-8 minutes 2-3 hours
Servings Prep Time
30 cookies 15 minutes
Cook Time Passive Time
6-8 minutes 2-3 hours
Norwegian Pepper Cookies
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As the name suggests, this is Norwegian in origin, and I will give them credit, I would have never thought to use black pepper in a cookie, but they did, and it sounds good. This is also a non egg recipe. On my to cook list.
Servings Prep Time
30 cookies 15 minutes
Cook Time Passive Time
6-8 minutes 2-3 hours
Servings Prep Time
30 cookies 15 minutes
Cook Time Passive Time
6-8 minutes 2-3 hours
Ingredients
Servings: cookies
Instructions
  1. In a mixing bowl, cream together the butter and sugar until light and fluffy. Mix in the cream then mix in the baking soda and a little water, no more than 2 tablespoons (I will verify this).
  2. In another bowl, sift together the flour, cinnamon, pepper, cardamom, and baking powder.
  3. Mix the flour mixture with the wet mixture until a nice dough is formed.
  4. Wrap the dough plastic wrap, tightly, into a log shape about 2 1/2 inches in diameter. Place the dough in the fridge to chill (I will verify the time for this).
  5. Preheat your oven to 190 C (375 F). Lightly grease a baking sheet with butter, or line with parchment paper. Remove and unwrap the dough, slice into thin rounds and place on the baking sheet.
  6. Bake for 6 to 8 minutes. Let cookies cool on a wire rack.
  7. Enjoy.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Orange Drop Cookies
Orange Drop Cookies
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These sound delicious and comes to me from a very good friend in the US, and her description of these is "They are a light cookie. Not as heavy as I expected. This is now, my favorite." I look forward to making these as well as enjoying them.
Prep Time
30 minutes
Cook Time
8-10 minutes
Prep Time
30 minutes
Cook Time
8-10 minutes
Orange Drop Cookies
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These sound delicious and comes to me from a very good friend in the US, and her description of these is "They are a light cookie. Not as heavy as I expected. This is now, my favorite." I look forward to making these as well as enjoying them.
Prep Time
30 minutes
Cook Time
8-10 minutes
Prep Time
30 minutes
Cook Time
8-10 minutes
Ingredients
For the Cookies
For the Glaze
Servings:
Instructions
For the Cookies
  1. Preheat your oven to 200 C (400 F).
  2. In a large mixing bowl, cream together the shortening and sugar until smooth, then add orange juice, zest, and the egg.
  3. Sift together the flour, baking powder, baking soda, and salt (just put that all in a separate bowl and mix it). Now mix that into the wet ingredients. Mix well.
  4. Drop by teaspoonfuls onto an ungreased cookie sheet, and bake for 8-10 minutes. Remove from the oven and cool completely.
For the Glaze
  1. In a mixing bowl, add the Glaze ingredients. Beat together. If glaze is too runny, mix in more powdered sugar, if too thick, add more orange juice a few drops at a time.
  2. Drizzle glaze over the cooled cookies, enjoy.
Recipe Notes

Low cost.

Recipe provided by good friend, Patti Stone, and her recipe is here.
United States.

Apple Cake
Apple Cake
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This sounds really good and was provided by a good friend also living in Thailand, his words: "This cake is so moist and rich and perfect for any time of the year." Sounds like a great cake to me, on my to cook list!
Servings Prep Time
2 9 inch cakes 30 minutes
Cook Time
55 minutes
Servings Prep Time
2 9 inch cakes 30 minutes
Cook Time
55 minutes
Apple Cake
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This sounds really good and was provided by a good friend also living in Thailand, his words: "This cake is so moist and rich and perfect for any time of the year." Sounds like a great cake to me, on my to cook list!
Servings Prep Time
2 9 inch cakes 30 minutes
Cook Time
55 minutes
Servings Prep Time
2 9 inch cakes 30 minutes
Cook Time
55 minutes
Ingredients
Servings: 9 inch cakes
Instructions
  1. In a large mixing bowl, mix together the eggs, sugar, cinnamon, and oil.
  2. Preheat your oven to 180 C (350 F).
  3. Peel, core, and slice the apples. I use an apple corer/slicer, so peel an apple, use the corer/slicer, then slice each piece, add the pieces to the large mixing bowl and stir them in to prevent browning. Repeat for remaining apples.
  4. In another bowl, mix together the flour and baking soda. Slowly mix in the flour mixture into the large mixing bowl until the flour is well combined, highly recommended to use a large sturdy fork to do this.
  5. Pour the batter equally into two 9 inch round cake pans and bake for 55 minutes.
  6. Remove from the oven and allow to cool on a rack.
  7. To serve, place each cake on top of one another and serve with ice cream or whipped topping.
Recipe Notes

Low cost for a great sounding dessert.

Provided by friend, Kurt Hammerschmidt.
Thailand.

Pumpkin Orange Cookies
Pumpkin Orange Cookies
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These sound really good and pumpkin is very inexpensive. I based this recipe on making the fresh pumpkin yourself, but the canned amount is stated as well for those wishing to use that. On my to cook list.
Prep Time
30
Cook Time
12-15 minutes
Prep Time
30
Cook Time
12-15 minutes
Pumpkin Orange Cookies
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These sound really good and pumpkin is very inexpensive. I based this recipe on making the fresh pumpkin yourself, but the canned amount is stated as well for those wishing to use that. On my to cook list.
Prep Time
30
Cook Time
12-15 minutes
Prep Time
30
Cook Time
12-15 minutes
Ingredients
Servings:
Instructions
  1. First thing if not using canned pumpkin is to cook your pumpkin, I steam about 750 to 800 grams of fresh pumpkin until fork tender then peel and mash. Use any method you prefer to cook and mash the pumpkin. If you have a bit more than 2 cups, no problem, no one will complain 🙂
  2. Preheat your oven to 190 C (375 F).
  3. In a large mixing bowl, mix together the flour, baking soda, and salt.
  4. In another large mixing bowl, cream together the butter and sugars until smooth. Then beat in the egg, pumpkin, 2 tablespoons of fresh orange juice, and 1 tsp of grated peel. Mix well until smooth.
  5. Slowly add the flour and mix in until well combined. Stir in the nuts if using those.
  6. Drop by rounded tablespoons on an ungreased baking sheet and bake for 12-15 minutes or until the edges are set.
  7. Place the cookies onto a wire rack and cool completely.
  8. To make the icing, add the powdered sugar to a mixing bowl, and the remaining orange juice and peel, mix until smooth.
  9. Spread about 1/2 teaspoon of icing on each fully cooled cookie.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Graham Crackers
Graham Crackers
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This sounds interesting. In the province where I live, these crackers are not available here. On my to cook list.
Servings Prep Time
48 2 inch squares 2 hours or more
Cook Time
12-25 minutes
Servings Prep Time
48 2 inch squares 2 hours or more
Cook Time
12-25 minutes
Graham Crackers
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This sounds interesting. In the province where I live, these crackers are not available here. On my to cook list.
Servings Prep Time
48 2 inch squares 2 hours or more
Cook Time
12-25 minutes
Servings Prep Time
48 2 inch squares 2 hours or more
Cook Time
12-25 minutes
Ingredients
Topping, Optional
Servings: 2 inch squares
Instructions
  1. Add the flour, brown sugar, baking soda, and salt in a mixing bowl, and mix together. Cut in the butter with a pastry cutter or large sturdy fork, until the mixture is the consistency of coarse meal.
  2. In a small bowl, whisk together the honey, milk, and vanilla extract, then add to the flour mixture and mix until the dough comes together into a sticky and very soft ball.
  3. Place a sheet of plastic wrap on the counter and dust with flour, turn out the dough onto the plastic wrap and pat into a rectangle about 1 inch thick. Wrap in the plastic then place in the fridge for at least 2 hours or even overnight is fine.
  4. When you are ready to roll out the crackers, make the Topping by just mixing those two ingredients in a small bowl, set aside.
  5. Preheat your oven to 180 C. Line a baking sheet or two with parchment paper. If you have two racks in your oven, position one to lower and one to higher and use two sheets. If only one rack, then just use the center rack.
  6. Remove the dough from the fridge, cut in half and and return one half to the fridge. Lightly flour your work surface and unwrap and place the dough on the floured surface.
  7. Lightly flour the top, roll out to 1/8 inch thick, by rolling out to a larger rectangle or square. Cut into 2 inch squares with a pastry cutter wheel.
  8. Place the squares on a baking sheet, sprinkle with topping if desired, refrigerate for about 30 to 45 minutes to firm up the crackers. Repeat the rolling and chilling with the other half of dough.
  9. Make some holes in the crackers for decoration just prior to baking, about 9 even spaced holes using the flat end of a wood skewer.
  10. If using two racks and two sheets, place both sheets in the oven and bake for 15-25 minutes, swapping the top and bottom sheets half way through cooking if using two sheets, until browned and slightly firm to the touch.
  11. Remove from the oven and allow to cool, now you have graham crackers.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Steamed Pork Patty with Salted Duck Egg
Steamed Pork Patty with Salted Duck Egg
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For starters, a salted duck egg is very salty, so if you never use salt in cooking or have to limit your salt intake you will want to take a miss on this recipe. This recipe was originally written using a raw salted duck egg, which I have never seen, only the had boiled variety, but I will explain how to use each type. This is a very common Chinese dish, on my to cook list.
Servings Prep Time
3-4 servings 20 minutes
Cook Time
18 minutes
Servings Prep Time
3-4 servings 20 minutes
Cook Time
18 minutes
Steamed Pork Patty with Salted Duck Egg
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For starters, a salted duck egg is very salty, so if you never use salt in cooking or have to limit your salt intake you will want to take a miss on this recipe. This recipe was originally written using a raw salted duck egg, which I have never seen, only the had boiled variety, but I will explain how to use each type. This is a very common Chinese dish, on my to cook list.
Servings Prep Time
3-4 servings 20 minutes
Cook Time
18 minutes
Servings Prep Time
3-4 servings 20 minutes
Cook Time
18 minutes
Ingredients
For the Marinade
Use this if using a hard boiled salted egg
Servings: servings
Instructions
  1. Mix the pork with all the marinade ingredients except the duck egg, water, and corn starch, stir the pork vigorously in one direction only. It is recommended to use a sturdy pair of chopsticks to do this. Then add the corn starch and mix that in well, stirring in the same direction as before.
  2. Slowly add enough room temperature water while stirring, yep, you guessed it, in the same direction as before. until the pork is light and fluffy. Let mixture marinate for 10 minutes or so.
  3. Heat up your steamer to boiling. Pat the pork mixture into a serving dish or plate that will fit in your steamer, you want the mixture to be about 3/4 of an inch thick.
  4. If using the raw salted egg, crack the egg over the pork patty putting the yolk in the center. Using a pair of plate lifters, carefully place the plate or dish into the steamer, cover and steam for 18 minutes. Remove from the steamer.
  5. If using a hard boiled salted egg, just place the dish or plate into the steamer without any egg on top, cover and steam for 18 minutes. While the patty is steaming, mix together the diced egg, tomatoes, and onion in a small bowl. When the patty is cooked and removed from the steamer, spoon the egg mixture over the top of the patty.
  6. Typically how this type of dish is served, the plate or dish with the patty is simply placed in the center of the table, the diners each have a plate of rice, and people just scoop up what they would like.
Recipe Notes

For the salted duck egg, these sell for 13 Baht each. The pork would be about 35 Baht/250 grams. For 3 servings, this is about 47 cents per serving.

Adapted from several internet recipes.

Cheeseburger Pretzel Bombs
Cheeseburger Pretzel Bombs
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I was sold on this with the word cheeseburger, these sound really good. I am going to write this with ingredients I have available here, including real cheese, not processed cheese as the original recipe stated. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
14 bombs 15 minutes
Cook Time
20 minutes
Servings Prep Time
14 bombs 15 minutes
Cook Time
20 minutes
Cheeseburger Pretzel Bombs
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I was sold on this with the word cheeseburger, these sound really good. I am going to write this with ingredients I have available here, including real cheese, not processed cheese as the original recipe stated. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
14 bombs 15 minutes
Cook Time
20 minutes
Servings Prep Time
14 bombs 15 minutes
Cook Time
20 minutes
Ingredients
Servings: bombs
Instructions
  1. Preheat your oven to 220 C.
  2. Cut the dough into 14 evenly sized pieces.
  3. Working one at a time, stretch out a piece of dough into a long strip, about 8 inches long. Place a thin slice of cheese at the top, followed by a meatball, and roll up the cheese and meatball in the dough. Rotate halfway through rolling to ensure you are completely encasing the cheese and meat into the dough. Pull tight and use any remaining slack to cover any possible gaps/holes. Press the dough into itself to seal and place on a parchment lined or flour covered baking sheet. Repeat with remaining dough, cheese, and meatballs.
  4. In a medium saucepan over high heat, bring the 5 cups of water to a boil. Once boiling, add the baking soda and stir to dissolve. Return the pot to a boil, then, in batches of 3 to 5, add the rolled dough balls into the pot and allow to boil for 20-30 seconds, stirring gently. Remove and place back on a parchment-lined baking sheet. Repeat with remaining dough balls.
  5. Brush each boiled ball with beaten egg and then sprinkle each with coarse sea salt. Bake for 15-20 minutes, or until the outsides have browned. Remove from the oven and let cool for a few minutes, serve.
Recipe Notes

Low cost.

Shortcut: Pizza Dough - follow the steps for the dough.

Provided courtesy of good friend, Stephen Connell.
United States.

Amish Cinnamon Bread
Amish Cinnamon Bread
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This is an old Amish quick bread recipe, mix and bake.
Servings Prep Time
2 loaves 15 minutes
Cook Time
45-50 minutes
Servings Prep Time
2 loaves 15 minutes
Cook Time
45-50 minutes
Amish Cinnamon Bread
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This is an old Amish quick bread recipe, mix and bake.
Servings Prep Time
2 loaves 15 minutes
Cook Time
45-50 minutes
Servings Prep Time
2 loaves 15 minutes
Cook Time
45-50 minutes
Ingredients
For the Batter
For the Cinnamon Sugar Mix
Servings: loaves
Instructions
  1. Preheat your oven to 180 C. Grease two bread pans with butter.
  2. In a small bowl, mix together the 2/3 cup sugar and the cinnamon, set aside.
  3. In a large bowl, cream together the butter and the 2 cups of sugar, then mix in the eggs, then mix in the flour and baking soda to make the batter.
  4. Pour 1/4 of the batter into each bread pan, leaving half the batter in the large bowl. Now using only 3/4 of the sugar cinnamon mixture, sprinkle this onto the batter in each bread pan, use a butter knife to make some swirls in the batter.
  5. Pour the remain batter into each bread pan and sprinkle each pan with the remaining sugar cinnamon mix, and make the swirly thing again with the knife. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. and the top is golden brown. Remove from the oven and let cool for 20-30 minutes before turning out from the pans.
Recipe Notes

Low cost.

Provided courtesy of good friend, Stephen Connell.
United States.

Carrot Cake Jelly Roll
Carrot Cake Jelly Roll
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This one is a long shot, I am not a baker by any means, and a rolled cake is out of my league, but for my readers of the site, have a shot at this and please tell me your results, and photos, as well.
Servings Prep Time
12 servings 1 hour
Cook Time
30 minutes
Servings Prep Time
12 servings 1 hour
Cook Time
30 minutes
Carrot Cake Jelly Roll
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This one is a long shot, I am not a baker by any means, and a rolled cake is out of my league, but for my readers of the site, have a shot at this and please tell me your results, and photos, as well.
Servings Prep Time
12 servings 1 hour
Cook Time
30 minutes
Servings Prep Time
12 servings 1 hour
Cook Time
30 minutes
Ingredients
For the Cake
For the Candied Carrots
For the Cream Cheese Frosting
Servings: servings
Instructions
  1. Preheat the oven to 190 C. For the cake: Grease a 13x18 sheet pan with butter, line bottom of the pan with parchment paper and generously butter and flour the paper.
  2. In a small bowl, sift together the flour, cinnamon, baking powder, baking soda, ginger, nutmeg, and salt and stir to combine. Place the eggs and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed until light, thick and pale, about 5 minutes. With the mixer on low, add the carrot, then slowly add the flour mixture, mixing just until incorporated. Pour the batter into the prepared pan and spread evenly. Bake until the top springs back when gently touched, about 15 minutes.
  3. While the cake is baking, lay a clean, thin cotton dish towel out on a flat surface and sift 1/4 cup confectioners' sugar evenly over it. (This will prevent the cake from sticking to the towel.) As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel. Peel away the parchment paper. Starting at one of the short ends, gently roll the warm cake and the towel together. Allow the rolled cake to cool completely on a wire rack.
  4. For the candied carrots: Combine the grated carrot, sugar and 1/2 cup water in a small saucepan. Bring to a boil over medium-high heat, stirring often, and cook until the carrots are bright orange, glossy and almost dry, about 12 minutes. Remove to a plate with a slotted spoon and let cool. (The candied carrots will be in clumps.)
  5. For the frosting: Beat the cream cheese, butter and salt together with an electric mixer on medium speed until well combined and smooth, about 3 minutes. Reduce the speed to low and add the confectioners¿ sugar, vanilla and 1 teaspoon milk. Continue to beat until completely combined, about 2 minutes. (If needed add the second teaspoon of milk, the mixture should be fluffy not runny.) Increase the speed to high and beat until fluffy, about 4 minutes more.
  6. To assemble: Place 1/2 cup of the frosting in a small bowl and set aside. Carefully unroll the cake onto a cutting board with the towel underneath. Using a small offset spatula, spread half the frosting evenly over the cake. Sprinkle the frosting evenly with walnuts, raisins and golden raisins, making sure to go all the way to the edges. Disperse teaspoons of candied carrots across the frosting. Carefully re-roll the cake, using the towel as a guide. Place the cake roll on a platter. Frost the sides and ends of the cake with the remaining frosting and press shredded coconut all over the surface.
  7. Combine the reserved 1/2 cup frosting with 2 to 4 drops orange food coloring and mix well. Transfer the tinted frosting to a pastry bag fitted with a small plain tip. Pipe 12 carrots evenly down the center of the cake roll and top each with a small piece of reserved carrot frond. Place the cake in the refrigerator until fully chilled, about 2 hours.
Recipe Notes

Low cost.

Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.