Okay, this is the most recent Recipe Thread

[skysidhe]

I make a lot of homemade granola which is delicious and economical but my neighbor delivered some no bake chocolate oatmeal cookies. I had not had one since I was a kid. I don't know why because they were delicious and I always have a ton of oatmeal.

I just made some more. The sugar content is 17g per cookie which is high and you'll feel it after eating one but oh man oh man are they good.
No-Bake Chocolate Oatmeal Cookies Recipe


These are wonderful, quick cookies. It is one of the first things I learned to 'cook'. You can add more or less oats (3 cups work best for me). I have found that the weather makes a difference on the consistency. It is very important not to boil them for longer than a minute.
by Jenny White



6 min | 5 min prep
24 cookies

• 1/2 cup butter or margarine
• 2 cups sugar
• 1/2 cup milk
• 4 tablespoons cocoa
• 1/2 cup creamy peanut butter (or chunky)
• 3-3 1/2 cups dry quick-cooking oats
• 2 teaspoons vanilla

1. Add the first four ingredients into a 4-quart sauce pan.
2. Bring to a rolling boil and hold for 1 minute.
3. Remove from heat.
4. Stir in the next 3 ingredients and drop by tablespoons onto wax paper.
5. Let cool until set.

[Urbane Guerrilla]

And very chewy it is too.

Ingredients

1/2 c Milk
3 TBSP Shortening
1 lb Honey
1 c hot Water
1 pkg activated dry Yeast, or equivalent cake
2 c Flour, white
4 c Flour, whole wheat
1/4 tsp Salt, to taste

Equipment

Large mixing bowl

Procedure

1. Scald Milk
2. In large bowl, mix Shortening, Salt, Honey, hot Water
3. Add Milk, cool until lukewarm; add Yeast and let sit a while
4. Add all Flour, knead
5. Cover, let rise 2 hr, punch down, rest it 1/2 hr
6. Divide into 2 loaves, let rise further 2 hr, bake 50-60 minutes at 350 F.

[Urbane Guerrilla]

The Froog doesn't really like haggis, but knows people who do.

I prepared this recipe for the Medinah Highlander Pipe and Drum Band of Chicago. They piped the Haggis into the dining room. . . The Pipe and Drum Major cut the Haggis in the sign of the Cross and the party began. These pipers ate everything in sight... so I am willing to offer you my version of Haggis. [capitalizations as original]

Beef and Lamb Haggis, Froog style

Equipment
4-qt covered pot
Meat grinder
Mixing bowl
Steamer and String, for tying ends

Filling Ingredients

1 lb Beef Heart, cut into 2" wide strips
1 lb Beef Liver
1/2 lb Lamb Stew Meat, 1" chunks
1 1/2 C Yellow Onion, peeled, finely chopped
4 TBSP Scotch Whisky
2 C Oatmeal, toasted on cookie sheet, 375 F for 10 min
2 tsp Salt
1/2 tsp freshly ground Black Pepper
1 tsp dried Thyme (about 2 tsp fresh)
1/2 tsp Rosemary
1/4 tsp grated nutmeg.

The Casing
3 Beef Caps -- inquire w/sausage maker about these. I'd go to the Mexican groceries around here, which all have old-school meat departments and prep their own stuff.
1 C Distilled Vinegar
1/2 TBSP salt, to soak

Place Beef Heart in 4-qt pot with cold water to just cover. Simmer, covered 1 hr 10 min. Add Liver and Lamb, cover and simmer 20 more minutes. Remove contents of pot, let cool; reserve 1 C liquid. Grind everything coarsely w/meat grinder.

In large mixing bowl, mix all the ingredients together except beef caps/vinegar/salt for soaking. Mix well, set aside.

Now for the beef caps: rinse Beef Caps in cold water. Turn them inside out and soak them in 2 quarts cold water with Salt and Distilled Vinegar for 1/2 hr. Drain, and rinse very well inside and out.

Divide seasoned meat/oatmeal mixture into 3. Fill Beef Caps with mixture, tie ends off with string. Prick haggises all over with sharp fork. Steam 1 hr 20 min.

Serve sliced with beef or lamb gravy.