Realms Beyond Recipies

[Griselda]

I don't boil my lasagna noodles anymore, but I use quite a bit of spinach which I think helps to soften them. I find they stay a bit cripsy around the edges or in spots where they overlap, but the time saved seems worth it to me. It's not much time, but it's enough to encourage me to actually go ahead and make the lasagna even if I didn't plan ahead and am already hungry.

Does that make me a slacker? :P

-Griselda

[Sirian]

Originally posted by Griselda@Apr 24 2004, 08:01 PM
Does that make me a slacker? :P

-Griselda

Oh my god! If you're a slacker, what would that make me?!?

- Sirian

[Sirian]

I love a banana malt. I used to go to bona fide "ice cream parlors" in search of them. A good Dairy Queen can make a decent one. Short of that, one has to make his own. Luckily it's not very hard.

* Vanilla Ice Cream
* Whole ripe banana
* Milk
* Malt
* Blender

The malt can be tough to find. You can go without it and have a regular milkshake, but if you can find a source of powdered malt, you're set.

Substitute fresh strawberries, blueberries, you name it, for variants. (I like variants, how about you?)

Crushed pineapple and shredded coconut will make a pina colada shake. Yum. Butterscotch... Caramel... Hershey's chocolate syrup... You can do Oreos if you're into those, make your own cookies n cream.

You can do jellies, too. A spoon or two of jelly, almost any flavor, will work.

I've gone minimal sugar. (What smegged said about artificial sweeteners being worse for you than sugar just doesn't fit for everybody). Sugar-free ice cream doesn't come in many flavors, so I have to make my own flavors. That's been a blessing. My flavors beat pre-mixed flavors by a mile. No malt for me, though, and I do miss it. But I'll sneak one now and then.

Can be tough to find a source of unsweetened coconut, unsweetened preserves and jellies, but they are out there. Folks who don't care about sugar will have no problem finding sugared versions everywhere they turn.


If you want ice cream instead of a shake, skip the blender and the malt, and get yourself a sturdy spoon and a sturdy bowl or coffee mug. Dish out some vanilla ice cream, then mix in your fruit or jelly or whatever and stir until it blends well. Requires a touch of elbow grease. You get a soft-freeze kind of mixture. Yum.

Fair warning, if you get used to eating real fruit in your icecream, you'll have trouble enjoying those store bought preblended varieties.


- Sirian

[Doc]

Peanut Butter Malted.

Vanilla ice cream. A few scoops.

Peanut butter. About a cup or so.

Some malt.

2 cups milk.

Reeces Peanut Butter Cups. Smooshed.

One tiny smidge of lemon juice. Just a drop. It's important, brings a certain flavour to everything. Can't explain it.

Toss everything into mixer. Mix. Mix till smooooooooth.

Yummy.

[Lemming]

• Spread peanutbutter on 1 piece of bread.
  
• Pile cottage cheese on top.
  
• Sprinkle blackpepper on cottage cheese.
  
• Top cottage cheese with a hotdog lengthwise into 2 slices; optionally, cut it again in half for four slices.
  
• Add ketchup (or favorite condiment) to flavor hotdog.
  
• Complete sandwich by topping with a second slice of bread.
  

"Alarming" perfectly describes the first bite, but the rest of it goes down smoothly, which allows you to savor all the :blink: h34r: :o you get while you eat it.

-Lemmy

[ShadowHM]

In the spirit of things that are not good for you, but worth it anyway, I offer Nanaimo Bars.


Nanaimo Bars are made in three layers:

Base:

Melt 2 squares of Semi-Sweet Chocolate over hot water.
Combine with:
1/2 cup (125 ml) softened butter
2 tablespoons (25 ml) sugar
1 teaspoon (5 ml) vanilla
1 egg

Mix well, then add:

2 cups (500 ml) graham wafer crumbs
1 cup (250 ml) flaked coconut
1/2 cup (125 ml) chopped walnuts

Mix well. Press into 9-inch (2.5L) square pan. Chill.

Filling:

Combine 4 tablespoons (60 ml) Custard Powder* with 6 tablespoons (100 ml) milk.
Add to 1/2 cup (100 ml) butter.
Beat in 4 cups (1000 ml) icing sugar (aka confectioners sugar in the USA, I think) until smooth.
Spread over base; chill 15 minutes.

Glaze:

Melt 4 squares Semi-Sweet chocolate with
1 tablespoon (15 ml) butter over hot water.

Spread over the chilled custard layer. Chill again.

Cut into squares and serve. They freeze well, so you can hide some for a later date, if you have the willpower.



*The secret ingredient is the Custard Powder. The two brand names here are Birds and Harry Horne.

[Zed-F]

Mmmm, Nanaimo bars..... :P