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.

Sweet Potato Pie
Sweet Potato Pie
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This sounds really good, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 1 hour
Cook Time
1 hour
Servings Prep Time
8 servings 1 hour
Cook Time
1 hour
Sweet Potato Pie
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This sounds really good, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 1 hour
Cook Time
1 hour
Servings Prep Time
8 servings 1 hour
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. Boil the sweet potatoes whole with skin on until fork tender, about 40 to 50 minutes. Cool them under running water and peel them.
  2. If you are using a bought crust, thaw that out. If making your own crust, go ahead and make while the sweet potatoes are cooking, then line a pie dish with the crust and set aside.
  3. Preheat your oven to 180 C (350 F).
  4. Place the sweet potatoes in a pot and using a potato masher, mash them up well. Add remaining ingredients except for obviously, the crust 🙂
  5. Pour the mixture into the prepared crust and bake for 50 to 60 minutes or until a knife or toothpick inserted in the center comes out clean. As the pie cooks it will puff up then sink down as it cools, perfectly normal.
  6. Allow the pie to cool completely, break out the whipped topping, cut, serve, and enjoy.
Recipe Notes

Low cost.

Shortcut: Pie Crust.

Adapted from an internet recipe.

Apple Cinnamon Bread
Apple Cinnamon Bread
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Sounds very good. On my to cook list.
Servings Prep Time
1 loaf 20 minutes
Cook Time
30-40 minutes
Servings Prep Time
1 loaf 20 minutes
Cook Time
30-40 minutes
Apple Cinnamon Bread
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Sounds very good. On my to cook list.
Servings Prep Time
1 loaf 20 minutes
Cook Time
30-40 minutes
Servings Prep Time
1 loaf 20 minutes
Cook Time
30-40 minutes
Ingredients
Servings: loaf
Instructions
  1. Preheat your oven to 180 C (350 F). Grease a loaf pan with butter and set aside.
  2. In a small bowl, mix together the brown sugar and cinnamon and set aside.
  3. In another bowl, mix together the flour and baking powder, set aside.
  4. In a mixing bowl, cream together the white sugar and butter. Use an electric mixer or the reliable hand and elbow grease 😉
  5. Beat in the eggs one at a time, add the vanilla and mix that in as well. Add the flour mixture and mix in then mix in the milk to make a smooth batter.
  6. Pour half of the batter into your prepared loaf pan than add 1/2 of the chopped apples and 1/2 of the brown sugar and cinnamon mixture, lightly tap the apples into the batter.
  7. Pour on the remaining batter, then the remaining apples, and the remaining brown sugar and cinnamon mixture. Lightly tap the apples into the batter.
  8. Using a butter knife, make a couple of swirls through the batter.
  9. Bake for 30 to 40 minutes or until a toothpick (wood skewer would be a better choice) comes out clean.
  10. Remove from oven and let cool on a rack for 20 minutes, then roll out to cool on a rack. When cooled, slice and enjoy 🙂
Recipe Notes

Low cost.

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

Salmon Gravlax II (Gravad Lax)
Salmon Gravlax II (Gravad Lax)
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This is the Swedish version of Gravlax, and is salmon cured with salt, sugar, white pepper, and herb used is just dill. This is not a cooked dish, just cured.
Prep Time
10 minutes
Cook Time
1-2 days
Prep Time
10 minutes
Cook Time
1-2 days
Salmon Gravlax II (Gravad Lax)
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This is the Swedish version of Gravlax, and is salmon cured with salt, sugar, white pepper, and herb used is just dill. This is not a cooked dish, just cured.
Prep Time
10 minutes
Cook Time
1-2 days
Prep Time
10 minutes
Cook Time
1-2 days
Ingredients
To Prepare the Salmon
For the Sauce (Gravlaxsås)
Servings:
Instructions
To Prepare the Salmon
  1. Ideally, you would want two 500 gram skin on fillets from the center cut of the fillet, remove the pin bones if that is not already done. But you can use the smaller fillets from Tesco, as what is in this photo. When I make this, I will use two of these fillets on the bottom, and two on top, just reduce the salt and sugar in equal proportions.
  2. Mix together the salt, sugar, and white pepper. Rub the mixture into both sides of the salmon fillets.
  3. Put half of the dill between the fillets, then divide up the remaining dill between the top and bottom, place in a ziplock bag and seal after removing as much as as you can. Place the bag in a backing dish and place a smaller dish on top and weight it down with some canned goods.
  4. Place in the fridge for 24 to 48 hours, flip the bag about every 12 hours.
  5. remove from the fridge and remove from the dish. Rinse the fillet very well with cold water, and use your fingers to rub off all the salt and dill. Dry the fillets with paper towels.
  6. Place a fillet skin side down on your cutting board, hold your knife at a angle and slice as thin as you can down to the skin but not through the skin. Repeat with remaining fillet or fillets.
For the Sauce (Gravlaxsås)
  1. Mix together the mustards and sugar, stir until the sugar is dissolved. Stir in the vinegar.
  2. Using a mixer or food processor, very slowly add the oil, continuously mixing, start with just drops at first and when it binds (like making mayo), you can increase the amount of oil you are adding at a time. Season with salt and white pepper to taste. Mix in the dill.
  3. Serve with the sliced salmon as an appetizer on rye bread or with boiled potatoes for a lunch or dinner.
Recipe Notes

The salmon fillets I will use will be from Tesco, 69 Baht each for 140 to 160 gram fillets, frozen, from Norway. Initial test will be 4 fillets for a total of 276 Baht, about $8.40. I don't know the number of servings as an appetizer until I make this and I will update the pricing. For now I will say High Cost per serving.

This recipe for How to Make Salmon Gravlax is from Simply Recipes.
AND Yiwa Anesten.
Sweden.

Salmon Gravlax I
Salmon Gravlax I
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This is a Scandinavian dish, and is salmon cured with salt and sugar and herbs used are just dill and fennel seeds. This is not a cooked dish, just cured.
Prep Time
10 minutes
Cook Time
2 days
Prep Time
10 minutes
Cook Time
2 days
Salmon Gravlax I
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This is a Scandinavian dish, and is salmon cured with salt and sugar and herbs used are just dill and fennel seeds. This is not a cooked dish, just cured.
Prep Time
10 minutes
Cook Time
2 days
Prep Time
10 minutes
Cook Time
2 days
Ingredients
For Serving
Servings:
Instructions
  1. Ideally, you would want two 500 gram skin on fillets from the center cut of the fillet, remove the pin bones if that is not already done. But you can use the smaller fillets from Tesco, as what is in this photo. When I make this, I will use two of these fillets on the bottom, and two on top, just reduce the salt and sugar in equal proportions.
  2. Mix together the salt, sugars, and fennel seeds. Sprinkle some of the mixture along the bottom of a glass baking dish, sprinkle some dill on that. Place half of the fillets skin side down on that.
  3. Sprinkle half the remaining salt mixture on the fish and half of the remaining dill. Lay the second piece or pieces of salmon on top of the salmon already in the dish, skin side up.
  4. Sprinkle remaining salt mixture and dill over the top of the fillet. Cover the dish with plastic wrap. Set another smaller dish on top of the fillets and weight it down with some canned goods, a brick wrapped in foil, or any kind of heavy weight.
  5. Place in the fridge for two days to cure, turn the fillets after one day, so the top piece becomes the bottom piece, this is to cure them evenly.
  6. After two days, remove from the fridge and remove from the dish. Rinse the fillet very well with cold water, and use your fingers to rub off all the salt and dill. Dry the fillets with paper towels.
  7. Place a fillet skin side down on your cutting board, hold your knife at a angle and slice as thin as you can down to the skin but not through the skin. Repeat with remaining fillet or fillets.
  8. Place the thin slices on a a serving tray, sprinkle with purple onion, dill, and capers. Serve with toasted rye bread and lemon wedges.
Recipe Notes

The salmon fillets I will use will be from Tesco, 69 Baht each for 140 to 160 gram fillets, frozen, from Norway. Initial test will be 4 fillets for a total of 276 Baht, about $8.40. I don't know the number of servings as an appetizer until I make this and I will update the pricing. For now I will say High Cost per serving.

This recipe for How to Make Salmon Gravlax is from Simply Recipes.

Carrot Cake
Carrot Cake
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Sounds good, been a long time since I had carrot cake, on my to make list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
12-16 servings 15 minutes
Cook Time
45-50 minutes
Servings Prep Time
12-16 servings 15 minutes
Cook Time
45-50 minutes
Carrot Cake
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Sounds good, been a long time since I had carrot cake, on my to make list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
12-16 servings 15 minutes
Cook Time
45-50 minutes
Servings Prep Time
12-16 servings 15 minutes
Cook Time
45-50 minutes
Ingredients
For the Cake
For the Frosting
Servings: servings
Instructions
  1. Preheat your oven to 180 C. Lightly grease two 9″ cake pans with butter.
  2. Whisk together flour, sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a large bowl. Add the oil, eggs, and vanilla. Beat well. Fold in the chopped nuts, coconut, and carrots.
  3. Pour the batter into the pans, set on the middle rack of the oven and bake for 45-50 minutes or until the edges have pulled away from the sides, and a skewer inserted into the center comes out clean. Cool on a cake rack.
  4. To prepare the frosting, cream together the cream cheese, sour cream, and butter in a mixing bowl. Slowly sift in the confectioners sugar and beat until the mixture is free of lumps. Stir in the vanilla and lemon juice.
  5. Once the cakes have completely cooled, frost. Sprinkle the top with chopped walnuts if desired.
Recipe Notes

Most expensive item would be the Cream Cheese at 120 Baht. for 12 servings, this is very low cost.

I don't think I would make the sour cream if just making this, plan this this around sour cream you have made and available.

Shortcut: Sour Cream.

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

Chewy Oatmeal Molasses Cookies
Chewy Oatmeal Molasses Cookies
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These are very good! No need for a electric mixer here, you can do this by hand easily. I made these on 4 Mar 2017, big hit with the Thais.
Servings Prep Time
18 big cookies 30 minutes
Cook Time
10-12 minutes
Servings Prep Time
18 big cookies 30 minutes
Cook Time
10-12 minutes
Chewy Oatmeal Molasses Cookies
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Rating: 5
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These are very good! No need for a electric mixer here, you can do this by hand easily. I made these on 4 Mar 2017, big hit with the Thais.
Servings Prep Time
18 big cookies 30 minutes
Cook Time
10-12 minutes
Servings Prep Time
18 big cookies 30 minutes
Cook Time
10-12 minutes
Ingredients
Servings: big cookies
Instructions
  1. Cream the sugar and shortening together in a large mixing bowl with a large sturdy spoon. Add the vanilla, egg, and molasses; beat until well blended. When mixed it sort of looks like chocolate pudding.
  2. Combine the flour, salt, baking soda, and spices in another bowl; blend well. Add the dry mixture to the first mixture, mix well. Fold in the oatmeal. Cover and chill in the fridge to firm up the dough at bit. This photo is after the flour mixture was mixed in.
  3. Preheat your oven to 190 C. Lightly grease a baking sheet with butter.
  4. Drop the dough using two tablespoons, one to scoop, and one to push off on to the prepared baking sheet. This photo shows the consistency of dough.
  5. Bake 10 to 12 minutes. Cool on the sheet for a few minutes, then transfer to a rack to cool completely. Enjoy.
Recipe Notes

Low cost.

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

Oatmeal Butter Cookies
Oatmeal Butter Cookies
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Sounds good, on my to make list. Quick cooking oats are on my shopping list now.
Prep Time
30 minutes
Cook Time
12-15 minutes
Prep Time
30 minutes
Cook Time
12-15 minutes
Oatmeal Butter Cookies
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Sounds good, on my to make list. Quick cooking oats are on my shopping list now.
Prep Time
30 minutes
Cook Time
12-15 minutes
Prep Time
30 minutes
Cook Time
12-15 minutes
Ingredients
Servings:
Instructions
  1. In a large bowl, beat the butter until smooth, add both sugars, beat until fluffy. Beat in the egg and vanilla, then add the flour, salt, cinnamon, and oatmeal. Cover the bowl and chill in the refrigerator until it is firm.
  2. Preheat the oven to 160 C. Shape the dough into large marble sized balls and place on ungreased cookie sheets. Flatten each ball with the bottom of a drinking glass dipped into granulated sugar.
  3. Bake the cookies for 12-15 minutes or until the cookies are just set and light golden brown. Cool the cookies on the cookie sheets for about a minute, then remove to wire racks to cool.
Recipe Notes

Low cost.

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

No-Bake Chocolate Oatmeal Cookies
No-Bake Chocolate Oatmeal Cookies
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Rating: 5
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I remember my Mom making these when I was little. Very happy to have this recipe now. I made this on 31 Mar 2017 and these are exactly as I remember them, fantastic and easy!
Servings Prep Time
24 cookies 5 minutes
Cook Time
1 minute
Servings Prep Time
24 cookies 5 minutes
Cook Time
1 minute
No-Bake Chocolate Oatmeal Cookies
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I remember my Mom making these when I was little. Very happy to have this recipe now. I made this on 31 Mar 2017 and these are exactly as I remember them, fantastic and easy!
Servings Prep Time
24 cookies 5 minutes
Cook Time
1 minute
Servings Prep Time
24 cookies 5 minutes
Cook Time
1 minute
Ingredients
Servings: cookies
Instructions
  1. Add the butter, sugars, milk, cocoa, and salt to a large sauce pan or pot.
  2. Bring to a rolling boil and hold for 1 minute. Remove from heat.
  3. Add peanut butter and stir until melted, then mix in the vanilla extract.
  4. Now mix in 2 1/2 cups of oats until completely coated, if it looks wet enough, add 1/4 cup at a time from the remaining 1/2 cup and mix in until coated.
  5. Drop the cookies by tablespoons onto wax paper or foil and let cool until set.
Recipe Notes

All readily available ingredients, low cost.

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

Molasses Cookies
Molasses Cookies
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My mouth is watering for these, this is an old time recipe that I believe is similar to what my Mom would make. Been a long time since I have had these, and I did find a contact in Chiang Mai that is sending me a jar of molasses, imported from Australia. I made these on 29 Jan 2017, excellent but they do not have the classic cracked top. Recipe modified slightly with my findings.
Servings Prep Time
16 big cookies 10 minutes
Cook Time
15-25 minutes
Servings Prep Time
16 big cookies 10 minutes
Cook Time
15-25 minutes
Molasses Cookies
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Rating: 5
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My mouth is watering for these, this is an old time recipe that I believe is similar to what my Mom would make. Been a long time since I have had these, and I did find a contact in Chiang Mai that is sending me a jar of molasses, imported from Australia. I made these on 29 Jan 2017, excellent but they do not have the classic cracked top. Recipe modified slightly with my findings.
Servings Prep Time
16 big cookies 10 minutes
Cook Time
15-25 minutes
Servings Prep Time
16 big cookies 10 minutes
Cook Time
15-25 minutes
Ingredients
Servings: big cookies
Instructions
  1. In a medium bowl, mix together the butter, brown sugar, and egg until smooth. Then mix in the molasses. Combine the flour, baking soda, salt, cinnamon, cloves, and ginger in a separate bowl then mix that into the molasses mixture. Cover, and chill in the fridge for 1 hour. This photos shows mixed after the fridge, it does indeed look like peanut butter at this point.
  2. Preheat oven to 190 C. Drop a rounded tablespoon of dough using two spoons (the dough will be sticky like peanut butter) onto an ungreased cookie sheet, placing 2 inches apart. Bake for 15-25 minutes or until the tops are cracked, you will need to watch the time based on your oven (mine however did not crack on the top), cool on a wire rack. The timing is critical, do not over cook these.
  3. Enjoy.
Recipe Notes

Low cost.

Adapted from an internet recipe.