The Lit Lounge Cookbook

[Britwitch]

Millionaire's Shortbread

Ingredients

250g shortbread biscuits, crushed
55g melted butter
150g butter
150g dark brown soft sugar
397g Condensed Milk
200g dark chocolate
55g white chocolate

Also, a lined 20cm (ish!) brownie tray

Method

1. Combine the crushed biscuits and the melted butter, press into the tin. Chill for 20 mins.

2. Heat the sugar and remaining butter in a non-stick pan gently, stirring, until melted. Add the Carnation condensed milk and bring to a rapid boil, stirring continuously. Cook for a minute or so or until the filling has thickened. Pour the caramel over the base. Cool, then chill until set.

3. Melt the chocolate in separate bowls. Pour the dark chocolate over the caramel and then add spoonfuls of the melted white chocolate at random places (it'll look like a domino when you've finished). Swirl together with a spoon for a marbled effect.

4. Chill until set. Remove from the tin and cut into squares – dip your knife in hot water (then dry on kitchen towel) to make it easier to cut through the chocolate.

Will keep for up to two weeks, in the fridges, in an airtight container. That is, if you don't eat it all!

 

[LucasC00]

How in the hell did I not know about this thread before?! I'll be sharing some recipes in the days to come and hopefully I'll find some good ones here also!

 

[lonelyladyfl]

Made this today:
Crockpot Broccoli Cheddar Soup!

32 oz frozen broccoli (fresh doesn't stand up well)
1 16 oz can of cream of chicken
1 16 oz can of cream of mushroom
1 small sliced yellow onion
2 gloves garlic minced (1.5 tsp)
1 (14 oz) can of chicken broth
1/4 stick butter
1 SMALL block Velvetta cheese
1 Tsp flour
Salt and pepper to taste

mince garlic, slice onion finely, and throw it all in crock along with everything else. Velvetta breaks up best of cut in small blocks. Cook on high for 4-5 hrs ... Enjoy!

 

[SomberBard]

Crock Pot Queso

1 lb sausage
32 ozs Velveeta cheese
56 ozs Rotel Tomato

Cut Velveeta into cubes, mix with Rotel in Crock Pot, heat on high. Brown sausage, add to mix, heat on high about fifty minutes, then put on low to keep warm. Stir about every five minutes or so. I usually pick the hottest ingredients available.

 

[SomberBard]

Anyone ever made/ate/tasted one of these? My arteries are hardening just looking at the picture.

 

[Aluris]

Oh, what a lovely thread ♡
I've been on a baking streak recently. Firstly I follow this banana cupcake recipe, then I adjusted it for coffee and cream ones... the apartment has smelt divine and NS has been one happy man

I'm wanting to step it up a bit next and make this... but then I might not have hips left in a few months... choices, choices.

 

[Charles36]

Breakfast

Lately this is my breakfast.

Cube some ham
Cut up a Nopales (cactus) leaf
Chop two Jalapeños
Cut up a medium tomato

Cook in skillet until veggies are soft.

3 large eggs
a little milk
pepper or Mrs. Dash original

Beat together and pour over items in skillet.
Turn heat to low.

Cut up half a ripe avocado over the eggs

Toast whole wheat English muffins
Add jam

Turn the egg mixture over so the runny parts cook.

Serve with coffee.

I use a cast iron skillet, a non-stick would allow for a nicer presentation--but it is just for me.

I am 80 so I go heavy on the seasoning!

 

[Charles36]

Strudel

My family’s recipe for Apple Strudel although I often made it with cranberries or cranberries and apples or even peaches or apricots. (This was a long time ago when I could be on my feet all day.

I learned the basic recipe from my mother and then went on to modify it as my tastes evolved.

Place in a saucepan and bring to a boil
1 cup milk
1/3 stick butter
In a bowl
2 eggs beaten
Pour milk, butter mixture over eggs while beating eggs
flour, approx. 2-1/2 cups
Add flour while working with the back of a wooden spoon until just firm enough to handle (dough should be as soft as possible.)
Scrape dough onto a floured work surface. Knead until smooth adding only as much flour as absolutely necessary so dough can be handled. I rub my hands with butter to help keep the dough from sticking.
Divide in two and work each piece between the hands, slapping and pressing the dough to make it smooth and to eliminate air bubbles.
Place in buttered bowls Cover with plastic film (better than the moist towel that was used in the past).
Rest for 20-30 minutes in a warm place or over warm water (dough must be kept warm!) My oven had a pilot light so it is an ideal spot.

On a floured cloth (a three foot square of sheet material or such): Stretch the dough as thin as possible. 2-1/2 or 3 foot diameter (I sometimes use a rolling pin a little, keep lifting the dough so it does not stick to the cloth).
Cover with sliced tart apples, 4-5 apples (no I do not peel the apples) or sliced peaches or nectarines, 6 or so or 24 Oz. Fresh cranberries or 12 0z. fresh cranberries and 2 or 3 apples, sliced GOOD!!!
Dot with butter
Sprinkle with
cinnamon
sugar, less sugar with peaches, more with cranberries
flour, more flour with cranberries, even more with peaches
nuts
coconut
raisins

Lift sides of cloth to flip edges in (This from a German cookbook )
1 to 1-1/2 inch (it makes the roll much fuller )
Roll and placed on pan (without the hard thin ends )
Brush egg glaze on top - Beat one egg and a Tbls of water and a Tbls of sugar.

Bake
450 degrees for 15 minutes
Rub some butter on the surface to keep it soft
400 degrees for 45 more minutes (In my oven 350 is better)
Or use 1-1/2 Cups of milk, 1/2 stick butter, 3 eggs, 3-3/4 Cups flour
Then divide into four pieces.
Fill each with 2-1/2 or 3 apples or 12 oz cranberries, etc.
Cut the baking time a little.

Decades ago I was taken Salmon fishing in Alaska. It was fall and my volunteer peach tree was full of ripening fruit. I filled a suitcase with peaches, flour, sugar and the other ingredients.

The bush pilot grumbled when he lifted that suitcase.

After a day of fishing I made a couple of strudels. Our group had one and I sent the other down to the people who ran the camp.

 

[seth6138]

How did I miss this thread. Subscribed!

 

[seth6138]

The weather is changing and Fall is in full swing. This is one of my favorite soups.

Rhode Island Style Clam Chowder


http://www.foodnetwork.com/recipes/ellie-krieger/rhode-island-style-clam-chowder-recipe.html

you will love this!

 

[Charles36]

Fermented dill pickles

Ok, so. So far, I've canned/frozen/stored:

- Fermented dill pickles
- A few batches of bread and butter pickles
- Roasted eggplant for the freezer
- Roasted peach and honey jam
- Cucumber and pepper relish
- Tomato coulis

And I'm only like a third of the way through my produce. Sigh. OH, and white gazpacho. But that's not frozen or stored.[/QUOTE

Tell me about the dill pickles.

Decades ago my mother made dill pickles with a piece of rye bread on top. One batch was effervescent. When you opened the jar it would foam and foam. The pickles were marvellous. The other batch that did not foam were good but not spectacular. This was a one of occurrence never to be repeated.

 

[Aluris]

Creamy Ham & Potato Soup
Perfect for anyone suffering from the drop of temperatures as autumn arrives - this recipe serves six.
Recipe originally from AllRecipes, with slight personal adjustments!

Ingredients
3 1/2 cups / 790 grams potatoes (peeled and diced)
1/3 cup / 75 grams celery (diced)
1/3 cup / 50 grams onion (finely chopped)
1/3 cup / 50 grams peas
1/2 cup / 25 grams carrot (diced)
1 cup / 150 grams cooked ham/salami (diced)
3 1/4 cups / 730ml chicken broth
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups / 450ml milk

Instructions

• Combine the potatoes, celery, onion, carrot, ham and chicken broth in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the salt and pepper.
• In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk so that lumps don't form and until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
• Stir the milk mixture into the stockpot, and cook soup until heated through.
• Top with cheddar cheese, chives, and bacon if desired. (optional) Serve immediately!

Making this today... suffering from a sore throat and generally I think I've caught a cold, so this will be perfect as the evening chill sets in later