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 No-Bake Cookies Total time: 10 minutes, plus chill time.
2 c brown sugar
1/2 c butter
1/2 c milk
3 c oats
1/2 c pb
2 tsp vanilla
Microwave milk on high for 30 seconds. Set aside.
In your largest mixing bowl that will fit in the microwave, microwave your stick of butter on high for 1 minute. Remove and add warmed milk and brown sugar. Stir well, until all the sugar lumps are gone (about 40 strokes).
Microwave the whole lot on high for 6 minutes. Do not stop, do not stir. Remove and add peanut butter and vanilla. Stir until smooth. Add oats and stir, stir, stir. Take a break and stir some more. You need to stir until it starts to feel stiff.
Scoop by the spoonful onto wax paper or other nonstick surface, 2-3 inches apart. Cool completely in the refrigerator (1-4 hours).
 Chocolate Chocolate Chip Cookies with pecans and coconut. Total time: Approximately 45 minutes.
1/2 c butter (1 stick), softened
1/4 c sugar
3/4 c brown sugar
1/4 c cocoa powder
1/4 c chocolate chips
1 tsp shortening
1 egg
1 tsp vanilla
1 1/2 c flour
1/2 tsp salt
1/2 tsp baking soda
3/4 tsp baking powder
1/2 c coconut flakes
1/2 c pecan pieces
1 c chocolate chips
Preheat oven to 360F.
Whisk together flour, salt, baking soda, and baking powder. Set aside.
Melt 1/4 c chocolate chips with shortening in the microwave for one minute, stirring every 20 seconds. Set aside.
In a large mixing bowl, cream the sugars with the butter until it appears light and fluffy (about 3 minutes by hand). Add egg and blend until smooth. Add cocoa powder and vanilla and blend until smooth. Add melted chocolate and shortening and blend until smooth.
Add flour mixture and mix until just incorporated (40 strokes or less). Mix in coconut, pecans and chocolate chips.
Bake 10-12 minutes. Cool on cookie sheet 3 minutes before removing to a wire rack or aluminum sheet to cool completely.
My first round is always 11 minutes exactly, and each successive round is 10 minutes after that.
 Pecan Oatmeal Cookies Total time: 1 hour.
Also known as “Vermont Maple Cookies”, these are eggless cookies!
1/2 c butter (1 stick)
1 cup brown sugar
1/4 c maple syrup
1 T hazelnut syrup
1 tsp baking soda
1/4 c boiling water
1/2 tsp vanilla extract
1.5 c old-fashioned rolled oats
1/2 c shredded coconut
1 c pecans, chopped or whole
1 1/3 c all purpose flour
1/2 tsp salt
1 tsp cinnamon
I’ve separated the ingredients based on steps to make the cookies.
Preheat oven to 300F.
In a medium saucepan on low heat, combine first 4 ingredients and stir until butter is completely melted and well mixed. Remove from heat and pour into large mixing bowl.
In a coffee cup or glass measuring cup, add the baking soda to the hot water. It should bubble excitedly. This is a good sign. If it doesn’t bubble, it means your baking soda is old and yucko.
Add water and baking soda to sugar mix. Stir well. Add all the remaining ingredients and stir, stir, stir.
Measure 1/4 cup of “dough” for each cookie, with a minimum of 3 inches between each pile of dough on the cookie sheet. These will puff out quite large.
Bake 18-20 minutes, until golden brown. Let cool on the cookie sheet for 5 minutes before removing to a wire rack or aluminum sheet.
Makes about 20 cookies.
 Greek Roasted Potatoes (about half a batch) Total time: Approximately 1 hour.
4-5 potatoes
1/4 c olive oil
1/4 c lemon juice
1/4 c water
3 cloves of garlic, minced
1 tsp dijon mustard
1 tsp ground or crushed thyme
1 tsp ground or crushed rosemary
1 tsp oregano
1 tsp salt, or to taste
1 tsp pepper, or to taste
Gallon size plastic bag or similar container.
Preheat oven to 450F.
Wash and pat dry potatoes. Cut each potato into 6 pieces lengthwise.
Mix together all the remaining ingredients in your plastic bag. Add potatoes and coat well. Dump the whole lot into a 9×13 or larger baking dish or roasting pan.
Bake uncovered 45 minutes or until tender.
At the 30 minute mark, you could add feta on top!
 Apple Ginger Muffcakes Total time: 40 minutes.
Original by Tried & Tasted’s Paper Chef September: Apple Ginger Cupcakes
Two apples, diced
1 stick of butter
3 inches fresh ginger root, minced
1 T cinnamon
1 1/2 c flour
1/4 c vegetable oil
1/4 c plain yogurt
1/4 c milk
1 eggs
3/4 c sugar
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp white distilled vinegar
1/2 tsp vanilla extract
Makes 12.
Preheat oven to 350F.
In a large nonstick frying pan, melt one stick of butter on medium-high heat. Add ginger root and cook 3-5 minutes until slightly softened. Stir in cinnamon and apples until well coated. Turn off heat and set aside.
In a medium bowl, whisk together flour, salt and baking soda. Set aside. In a large mixing bowl, beat together egg and all wet ingredients. Stir in sugar until well adapted (about 10 strokes). Add dry mix and stir until just damp (about 40 strokes). Fold in apples and ginger.
Bake 25-30 minutes or until a toothpick comes out mostly clean.
 Apple Oat Bread Total time: 35 minutes.
1 cup chopped apple pieces
1 c flour
1/2 c oats
1/2 c sugar
1/2 c oil
2 eggs
1 1/2 tsp cinnamon
1/2 tsp vanilla
1/2 tsp salt
1/4 tsp baking powder
1/2 tsp baking soda
Preheat oven to 350F.
Whisk together dry ingredients, set aside.
In a large bowl, combine eggs, oil, and vanilla. Add dry mix and stir until evenly coated (about 40 strokes). Fold in apple pieces.
Bake in a greased bread pan for 20-25 minutes, until edges are dark brown.
That has to be the worst picture ever. 🙂
 Chocolate Pecan Biscotti Total time: 1 hour.
2 1/2 cups all purpose flour
1 cup sugar
1 cup pecans
2 eggs
1 stick butter, softened
1/4 cup baking cocoa
1/2 cup chocolate chips, melted
1 tsp baking powder
1 tsp vanilla
1/2 tsp salt
Preheat oven to 350.
Set aside your melted chocolate to cool slightly. It should be a little above room temperature before you add it to the dough.
Mix flour, baking powder and salt in a small mixing bowl, set aside.
Beat sugar and softened butter until smooth. Add eggs, cocoa and vanilla, beat until smooth. Add flour mixture to egg mixture and mix until just blended. Fold in pecans.
Divide dough into two pieces. Form into long flat loaves about 1/2 inch tall and 12-15 inches long. Place the loaves 3-4 inches apart on a prepared or non-stick baking sheet.
Bake for 30 minutes or until dark brown. Let cool for 10-15 minutes (or until you can handle the loaves without burning yourself) on a cooling rack or cutting board.
With a serrated or extremely sharp kitchen knife, cut diagonally into 1/2 inch thick slices. Lay the slices flat on the baking sheet.
Bake for 15-18 minutes, turning over once. Transfer to a wire rack to cool.
Makes about 2 dozen.
I used quartered pecans.
 Vegetarian Dolma Total time: 3 hours
Our October 2010 hostess, Lori of Lori’s Lipsmacking Goodness, has challenged The Daring Cooks to stuff grape leaves. Lori chose a recipe adapted from The New Book of Middle Eastern Food (a Borzoi Book by Claudia Roden, published by Alfred A. Knopf).
40 – 50 preserved or fresh grape leaves.
1¼ cups long grain rice
1 large tomato, peeled and finely chopped
1 large onion, finely chopped or 4 tablespoons finely chopped scallions
2 tablespoons finely chopped flat leaf parsley
2 tablespoons crushed dried mint
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
1 teaspoon dry dill weed
3 or 4 cloves garlic, minced
Salt and pepper
2/3 cup (160 ml) extra-virgin olive oil
1 teaspoon (5 ml) (5 gm) sugar
Juice of 1 lemon or more
Notes:
If using grape leaves preserved in brine, to remove salt put them in a bowl and pour boiling water over them. Make sure that the water penetrates well between the layers, and leave them soaking for about twenty minutes, then change the water a time or two using fresh cold water.
If using fresh leaves, plunge a few at a time in boiling water for a few seconds only, until they become limp, and lift them out.
Directions:
 Army of Dolmas 1. Pour boiling water over the rice and stir well, then rinse with cold water and let drain.
2. Mix the rice with the chopped tomatoes, onion or scallion, garlic, parsley, mint, cinnamon, allspice, dill, salt and pepper to taste.
3. Place a grape leaf on a flat surface, vein side up.
4. Place about two teaspoons (10 ml) of the filling in the center of the leaf, near the stem edge.
5. Roll the leaf end to end, starting from the stem edge. As you roll, fold the sides of the leaf in toward the center. The leaf should resemble a small cigar, about 2 to 2 1/2 inches (50 mm to 65mm) long.
6. Repeat with the remaining leaves and filling.
(You can freeze the stuffed grape leaves at this point. Just line a baking sheet with wax paper. When firmly frozen, transfer to an airtight plastic bag, place back in the freezer.)
7. Pack the stuffed leaves tightly in a large pan lined with tomato slices or imperfect grape leaves. The tightness will help prevent the rolls from unraveling.
8. Mix together olive oil, 2/3 cup (160 ml) water, sugar and lemon juice and pour over the stuffed leaves. Put a small heat proof plate on top of the leaves to prevent them from unwinding, cover the pan and simmer very gently for about 1 hour, until the rolls are thoroughly cooked, adding water occasionally, if needed, as the liquid in the pan becomes absorbed. Cool in the pan before turning out. Serve cold.
I used the given recipe and somehow ended up making 64 dolmas. I didn’t measure out 2 teaspoons every time, but it looked close enough to me. If you have two cups of filling, you should be able to make 48 dolmas.
I found it was best to cook them for an hour if I did my large pan (approximately 30 dolmas), but only 35 for my small pan (an even dozen). Then I let them sit in the pan for 30-40 minutes afterward before serving them warm. I like them warm, but they were still great cold the next day.
For use the next day, just leave them in the pan when you put them in the refrigerator. Heat on low for 15-20 minutes or serve cold. I froze uncooked dolmas and cooked them straight from the frozen state with great success.
 Apple Ginger Pierogi Total time: Approximately 1.5 hours.
The August 2010 Daring Cooks’ Challenge was hosted by LizG of Bits n’ Bites and Anula of Anula’s Kitchen. They chose to challenge Daring Cooks to make pierogi from scratch and an optional challenge to provide one filling that best represents their locale. My go-to solution for dessert is always apples and ginger.
Dough Ingredients
2 to 2 1/2 cups all-purpose flour
1 large egg
1 teaspoon salt
1/8 tsp ground cardamom
1/8 tsp ground turmeric
1/8 tsp ground coriander
1/2 to 1 cup lukewarm water
Filling Ingredients
1 cup finely chopped apple
1/2 cup minced ginger
1 Tbsp plain or vanilla yogurt
2 tsps cinnamon
1/8 tsp salt
Mix together filling ingredients and chill completely before use.
 Apple ginger pierogi with fruit dip Sift together seasonings and 2 cups of flour into a large bowl and make a well in the center. Break the egg into it, add a little water at a time (in my situation 1/2 cup was enough). Bring the dough together, kneading well and adding more flour or water as necessary. Cover the dough and let it rest 20 minutes.
On a floured work surface, roll the dough out thinly (1/8” or as thin as you can go) cut with a 4-inch round or glass. Spoon a portion (tablespoon will be the best) of the filling into the middle of each circle. Fold dough in half and pinch edges together. Gather scraps, re-roll and fill. Repeat with remaining dough.
Bring a large, low saucepan of salted water to boil. Drop in the pierogi, in a single layer in the pan. Return to the boil and reduce heat to medium. When the pierogi rise to the surface, continue to simmer a few minutes more (usually about 5 minutes), until they’ve started to puff out.
Toast in a toaster oven at 375F for 10 minutes or until puffy and light brown.
Shown here served with a fruit dip (2 parts yogurt, 2 parts cream cheese, 1 part confectioner’s sugar.
Just. Wow. Yum. Apples and ginger always win for me.
 Cardamom chicken pierogi Total time: Approximately 1.5 hours.
The August 2010 Daring Cooks’ Challenge was hosted by LizG of Bits n’ Bites and Anula of Anula’s Kitchen. They chose to challenge Daring Cooks to make pierogi from scratch and an optional challenge to provide one filling that best represents their locale. This recipe is inspired by Elise’s Cardamom Honey Chicken
Dough Ingredients
2 to 2 1/2 cups all-purpose flour
1 large egg
1 teaspoon salt
1/8 tsp ground cardamom
1/8 tsp ground turmeric
1/8 tsp ground coriander
1/2 to 1 cup lukewarm water
Filling Ingredients
1 pound cooked chicken, shredded
1 Tbsp honey
2 tsp sherry
2 tsp lemon juice
1/2 tsp cardamom
1/2 tsp pepper
salt to taste
Mix together filling ingredients and chill completely before use.
 Cardamom chicken pierogi Sift together seasonings and 2 cups of flour into a large bowl and make a well in the center. Break the egg into it, add a little water at a time (in my situation 1/2 cup was enough). Bring the dough together, kneading well and adding more flour or water as necessary. Cover the dough and let it rest 20 minutes.
On a floured work surface, roll the dough out thinly (1/8” or as thin as you can go) cut with a 4-inch round or glass. Spoon a portion (tablespoon will be the best) of the filling into the middle of each circle. Fold dough in half and pinch edges together. Gather scraps, re-roll and fill. Repeat with remaining dough.
Bring a large, low saucepan of salted water to boil. Drop in the pierogi, in a single layer in the pan. Return to the boil and reduce heat to medium. When the pierogi rise to the surface, continue to simmer a few minutes more (usually about 5 minutes), until they’ve started to puff out.
Toast in a toaster oven at 375F for 10 minutes or until puffy and light brown.
I’m not sure if it was the honey or the sherry or, really, I have no idea… but the dough was very chewy after it was cooked. I’m glad I enhanced the flavor of the chicken with flavored dough; a very worthwhile experiment.
I couldn’t come up with a sauce to serve with these (for dipping or on top). Sour cream didn’t at all taste right.
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