recipes from middle earth

8/13/2019 Recipes From Middle Earth

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Recipes from Middle-Earth

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Merry's Mulled Cider

Mix together 2 quarts of apple cider, 20 whole cloves, 1/2 cup of sugar, 12 sticks ofcinnamon, 14 whole allspice, and 1/2 teaspoon ofsalt. Bring to a boil. Simmer for 15 minutes.

Keep warm. Strain and serve in a mug with a lemon slice.

I will drink any tea, but prefer chai if I can get it. In fact, I loved it so much, that I played

around with recipes until I came up with my own homemade version:

Merry's Spiced Chai

5 cups of boiling water

1 teaspoon of ground ginger

2 pinches of allspice

3/4 teaspoon of peppercorns

10 whole cloves

1 1/2 cinnamon sticks

1/8 cardamom seeds

2 tea bags (black tea; I used English Breakfast, but Earl Grey and Darjeeling are also

recommended)

Mix all ingredients, then simmer and let brew for 5 minutes. Remove the tea bags and brewanother 10-20 minutes more, depending on how spiced you like your tea. For a milder tea

flavor, replace one of the tea bags with an apple cinnamon herbal tea bag, and use only 1

cinnamon stick.

Tea is best served with milk and sugar. The spice mix can be used for 2x the recipe if longer

brewing time is used. Leftover chai can be refridgerated for iced chai, or to be reheated later.

- MerryK

Mrs. Maggot's Cottage Pie

Slice a large onion and 2 carrots and saut in bacon fat until the onions are limp. Add 1 poundof cubed beef, 1 tablespoon of flour, and salt and pepper to taste. Saute for several minutes,


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and then add 1/2 cup of beef stock and simmer for 20 to 30 minutes. Peel and quarter 1 pound

of potatoes and boil until soft. Mash with 2 to 3 tablespoons of butter and enough milk to

make a soft mash. Season with salt and pepper. Put the meat in a pie dish, cover with the

mashed potatoes, and bake in a 375 degree oven for 30 minutes. Before serving, run the dish

quickly under the broiler to brown the potato crust.

Mushroom Soup from the Inn at Bree

Chop 1/2 pound of mushrooms very fine. In a large saucepan, melt 4 tablespoons of butter.

Add 1 tablespoon of chopped onion, 2 cups of finely chopped carrots, 2 cups of finely

chopped celery, and 1 clove of garlic, minced. Stir in 2 1/2 cups of beef broth, 3 1/2 cups of

water, 1 small can of tomato paste, 1/4 teaspoon of salt, and 1/16 teaspoon of pepper. Bring

to a boil. Cover and reduce heat. Simmer 1 hour. Pure the soup. Melt 2 tablespoons of butter

in a skillet, add 1/2 pound of sliced mushrooms, and saut for 5 minutes. Add to the soup.

Add 1/4 cup of dry sherry. Heat thoroughly and serve.

Mirkwood Cookies

Sift together 2 1/2 cups of flour, 2 teaspoons of double acting baking powder, and teaspoon of

salt. Cream 3/4cup of butter. Gradually add 1 cup of brown sugar (granulated brown sugar

works well) , creaming well. Blend in 1 unbeaten egg and 1 teaspoon of vanilla and beat well.

Melt 1 1/2 squares (1 1/2 ounces) of unsweetened chocolate; set aside to cool. Add the dry

ingredients gradually to the egg mixture. Mix thoroughly. Remove 2/3 of the dough to a

floured pastry board. Stir 1/4 teaspoon of baking soda into the chocolate. Blend the chocolate

mixture into the remaining 1/3 of the dough. Chill if necessary for easier handling. Roll half

of the light-colored dough into a 10 by 4 inch rectangle. Shape half of the dark (chocolate)

dough into a 10 inch roll and place on the rectangle of light dough. Mold the light dougharound the dark dough and wrap in foil. Repeat with the remaining dough. Chill for at least 2

hours.Cut the dough into slices 1/8 to 1/4 inch thick. Place 2 slices together on a greased

cookie sheet to resemble eyes. Pinch the corner of each slice to give a slant-eyed look to the

cookie. Place a chocolate chip into the center of each eye. Bake for 8 to 12 minutes in a

preheated 350 degree oven. Remove from the baking sheets at once. Store between layers of

foil in a flat, covered container. Makes approximately 3 1/2 dozen cookies.

Scotch Eggs Strider

Hard boil 8 eggs. Cool and peel. Mix together 1 pound of sausage meat, 1/2 teaspoon of sage,

1 tablespoon of parsley, and a pinch of thyme (or use 1 pound of sage-flavored sausage).With the sausage meat make 8 patties large enough to surround the 8 peeled, hardcooked

eggs. Place an egg in the center of each patty and form the sausage around the egg. Roll the

egg in flour seasoned with salt and pepper, then in beaten egg, and then in breadcrumbs. Fry

in deep fat.

Beorn 's Honey Nut Cake

Put 1 1/2 cups of cottage cheese through a strainer. Mix the strained cottage cheese with 1 1/2

tablespoons of sifted flour, 1/4 teaspoon of salt, 3 tablespoons of sour cream, 3 beaten egg

yolks, 1/2 cup of honey, 1 tablespoon of butter, 1 tablespoon of lemon juice, the rind of 1

lemon, and 1/2 cup of wheat germ. Fold in 3 egg whites, stiffly beaten. Butter a 9-inch square


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cake pan. Sprinkle the bottom of the pan with 1/4 cup of wheat germ. Pour the batter into the

pan and top with 1/8 cup of wheat germ and 1/2 cup of chopped nuts. Bake in a preheated

375 degree oven for 30 minutes.

Smaug's Gems

Combine 1 cup of vanilla wafer crumbs, 1 cup of confectioners' sugar, 1 cup of chopped nuts,

and 1 tablespoon of cocoa Add 2 tablespoons of light corn syrup and 1/4 cup of whisky. Mix

well and shape into 1inch balls. Roll in confectioners' sugar and place in an airtight container.

Store in the refrigerator.

Bilbo's Orange Marmalade

Wash, dry, and peel 2 pounds of smooth, unblemished oranges Cover the peel with cold

water and simmer for 2 hours, until it is tender. Slice the oranges very thin and mix with 2

pounds of sugar Drain the peel, cool, and scrape out the white pith. Slice the peel very thin.

Combine the oranges and peel, and stir well. Simmer over a low heat until thick. Pour into

hot, sterilized jars and cover

Frodo 's Scones

In a large bowl, sift together 2 cups of sifted all-purpose flour 1/2 teaspoon of salt, 1/2

teaspoon of baking powder, and 1 tablespoon of sugar. Cut in 1/2 cup of shortening. Add 1

cup of raisins or currants.Make a well and add enough buttermilk to form a stiff dough Roll

out 1/4 to 1/2 inch thick on a floured board. Fry on a lightly greased griddle for 7 to 10minutes. Turn. Fry for 7 to 10 minutes more and serve.

Roast Mutton For The Trolls

Leave a thin layer of fat on a large leg of mutton and rub with a cut clove of garlic. Roast for

25 minutes per pound in a 350-degree oven. Serve with mint jelly and Shire pudding.

Shire Pudding

Mix together 1 cup of milk, 2 eggs, 1 cup of flour, and 1 teaspoon of salt in a blender. Put 3

tablespoons of hot beef or lamb drippings in a 9 inch glass pie plate. Pour the batter into the

middle of the drippings. Bake in a preheated 425 degree oven for 15 minutes. Reduce the heat

to 350 degrees and continue baking until the pudding is puffy and brown.

Seedcake for Gimli

Preheat the oven to 350 degrees. Butter an 8-inch round cake tin. Sift 2 1/2 cups of flour with

1 teaspoon of baking powder and a pinch of salt. Cream together 4 ounces of butter and 1/2

cup of sugar. Beat 1 egg and add to the butter, then add 2 teaspoons of caraway seeds. Fold in

the flour mixture, then gradually add enough milk (up to 1/2 cup) to make a smooth, thick

batter. Pour into the prepared pan. Bake in the middle of the oven for 45 minutes, or until a


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toothpick inserted in the center comes out clean. Let cool 5 to 10 minutes before turning out

on a cake rack.

Goldberry's Pie

Heat the oven to 425 degrees. Mix , 2/3 cup of sugar, 4 tablespoons of flour, 1/3 teaspoon ofcinnamon, and a pinch of grated lemon peel. Mix with 3 cups of fresh berries (blueberries,

blackberries, raspberries, strawberries, boysenberries). Pour into a pastry-lined pie pan. Dot

with butter. Cover with the top crust. Brush the top crust with milk and sprinkle with sugar.

Bake for 35 to 45 minutes. If the crust begins to brown too much, cover the edges with tin

foil.

Baked Bluefish For Gollum

Preheat the oven to 425 degrees. Place a 4 to 5 pound bluefish, cleaned and split, on an oiled

baking sheet, skin side down. Lay 5 or 6 strips of bacon across it. Bake uncovered for 25

minutes until the fish flakes easily. Sprinkle with fresh parsley and lemon juice and serve

immediately.

Fruit Fool a la Sackville-Baggins

Cook a quart of berries (gooseberries, raspberries, or blackberries) in a heavy saucepan over a

low heat for 30 minutes, stirring and mashing constantly. Add 1 cup of sugar and simmer

until the sugar is dissolved. Pure in a fine sieve, cover, and refrigerate. Just before serving,

whip 3 cups of heavy cream and fold it into the fruit mixture. Serve at once.

Ring Cookies and Sauron's Eyes

(Orlindall)

One batch sugar cookie dough, colored with yellow and touch of red food color to achieve a

nice golden color

Red sugar

Chocolate shot

Roll the dough 1/4 inch thick. Cut into rounds with a doughnut cutter (one which cuts out the

center of the dough) and reserve the centers. Use a fork to make cross-hatch marks (or, for

the Tengwar and Quenyan-minded, write some form of Elvish with the back of a dinner

knife). Sprinkle the marks with red sugar. Bake according to recipe directions and cool on

rack.

Take reserved centers and, using the back of a dinner knife, press a linear "pupil" into each

center. Fill the pupil with chocolate shot. Sprinkle red sugar directly over the chocolate shot

(trust me!). Bake about five minutes and cool on rack.

Observations:


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A bit of red makes the cookies more gold-metal-like than sun-like. Sprinkling the sugar

directly over the cross-hatch marks and the chocolate shot for the Sauron's Eyes will create a

bit of a radiant look after baking and saves time. It will only take three or four bits of

chocolate shot per Eye, so you might just want to place them on by hand. It didn't take me but

a minute, and I'm a slow baker!

Doc's Carrot Cake Recipe

(Doctor Gamgee)

Combine in Mixer:1 box Yellow Cake Mix

1 sm. Box Vanilla Instant Pudding

2/3 Cup Orange Juice

1/2 Cup Vegtable Oil

4 Eggs

Add:

1 Tablespoon Ground Cinnamon

1/4 Teaspoon Ground Nutmeg

By hand, fold in:1/2 cup chopped Pecans (not too small)

1/2 cup raisins (I prefer Golden Raisins from white grapes, but to each their own)3 cups shredded carrots.

Grease and Flour two round cake pans (I use 8 inch) and bake at 350 until brown and springs

back when

gently pressed with a finger (in my oven, about 25 mins.)

Cool on wire rack for 10 mins, then remove from pans and cool for an additional hour.

Frosting:Combine in mixer:

8 ounces Cream Cheese1 stick butter

2 teaspoons orange juice

Add:(A little at a time!)

3 1/2 cup powdered sugar

Invite Dr.G over to see if you did it right :-)

Return of the Hobbit-BakerMore tasty Middle Earth recipes from our talented baker may be found at her site: TheBakery in Rivendell


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Being a Baker and all...- by Mel Baggins

Bilbos Tea Cake

zest of one lemon (or orange if you prefer)

3/4 c. butter1 c. sugar

4 eggs

2 1/4 c. flour (any soft flour will do)

1 tsp. baking powder

1 tsp. salt

1/2 c. dried cranberries or currents

juice of one lemon(orange)

Cream together butter, sugar and zest. Stir together dry ingredients in a separate bowl. Add

the eggs to the butter mixture one at a time, beating well after each. Add dry ingredients andlemon(or orange...) juice and mix Just Until Combined. Spoon into greased loaf pan and bake

at 350 degrees for 30-45 min. or until golden. Wrap and store overnight before serving to

Gandalf for Afternoon Tea.

-Note- To impress the Wizard (and the Dwarves...), glaze with a mixture of half a lemon(not

orange) and 1/2 c. of icing sugar. Pour over the loaf before hiding in the refrigerator

overnight. Perfect for unexpected parties.

Breakfast Scones for Mr. Frodo

2 1/2 c. all purposed flour

1 tbsp. baking powder

1/4 c. sugar

1/2 c. cold butter

1 c. any kind of fruit yogurt(I like strawberry)

Mix all the dry ingredients together in a large bowl. Cut in the butter using a pastry blender

until crumbly. Add yogurt and mix Just Until It Forms A Ball of Soft Dough. (*swish* this is

Sting...dont overmix, or youll feel him this time!)

Dump onto floured board and kneed 8-10 times Just Until Smooth *pats Sting at her side* DoNot Overwork the Dough!

With your hand, gently pat down to 1 inch thickness and cut into desired shape (triangles are

my favorite)

Bake in a 350 degree oven for 12-15 min.( or until light brown) on an ungreased baking

sheet.

Brew a pot of tea. Slice up some fruit. Boil some eggs. Place butter, jam, honey and cream on

the table. Wake Mr. Frodo. Go! *scoot!*

Annnnd...after much mentioning in posts...The elusive healing tea appears!(this recipe is

REALLY good for colds. I use it all the time :) )


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Aragorns Athelas TeaAlso known asSams Kingsfoil Brew

*since herb-lore of Middle-Earth is mostly confined to herbs native to the Shire, records of

True Athelas are scarce. However, it seems by all accounts that Mint is the closest relative.*

Juice of 2 lemons

3-4 1/2 inch coins of fresh Ginger

1 clove of garlic (You *must* trust Master..)

3 sprigs of Mint (approx. 7-10 leaves)

2L. Filtered water, boiling

Unpasteurised Honey

Echinaccia extract, liquid

Place Ginger, Mint and Garlic(peeled, but not crushed!) in a cheesecloth and tie off. Add to

boiling water and cook for 5-7 min. Turn off heat and add lemon juice. Remove spices andtransfer to an insulated tea pot. Into each cup, add a tsp. of honey(or to taste), and echinaccia

extract to the bottles instructions.

Rx: Serce to any Man, Hobbit, or Dwarf (Elves dont get sick, remember?) suffering from

congestion, sore throat, dry cough or Morgul blades.

I have found the secret recipe that Merry used to prepare Frodo's mushrooms in FOTR...But

because you're all so sweet, I'll share ;)

Merrys Mushrooms

Theyre mine! Mrs. Maggot gave them to me- A Queen among farmers wives! -Frodo,

Fellowship of the Ring.

I onion, small dice

3-4 cloves of garlic, minced

3 c. small mushrooms, washed (can also use large mushrooms sliced in half or quarters)

3 tbsp. oil

1 tbsp. thyme2 c. water

2 tbsp. arrowroot

Salt&Pepper

In a medium pot or a deep pan, saute the onions and garlic in the oil until the onions are soft.

Add the mushrooms and thyme and cook for two more minutes.

Add 1 1/2 c. water and simmer uncovered for 15 min. Mix the arrowroot with the remaining

1/2 c. of water, and add to pot. Cook until thickened, approx. one minute. Adjust salt and

pepper to taste. Serve immediately to hungry Hobbits (Or eat them all yourself :) )

Enjoy!


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Melanie's Way BreadScottish Shortbread-style Lembas

This for those of us that are too sweet. Diabetic that is.

1 cup all purpose flour

12 packets Splenda or Equal(they don't loose the sweetness in baking)1 tablespoon cornstarch

1/8 teaspoon salt

8 tablespoons cold butter or margarine, cut into pieces.

1/2 teaspoon vanilla

1/2 teaspoon almond extract

12 whole unblanced almonds or pecan halves (optional)

Combine dry items and butter together in medium bowl mix until it resembles coarse crumbs.

sprinkle in vanilla and almond extracts and stir in. mix with hands until mix starts to hold

together.

Pat dough evenly into greased 8 inch cake pan or such, about 1/2 inch thick. Lightly score

dough about half way through into 12 wedges or squares. Press in almonds or pecans ifdesired.

Bake in preheated 325*F (160*C) oven until bread is lightbrown, about 25 to 30 minutes.

Cool on wire rack, cut into wedges while yet warm.

For those who count such things: 120 calories, 1gram protein, 10 g carbo, 8 g fat, 0 mg chol.,

112 mg sodium. Food exchanges= 1/2 bread, 1 1/2 fat.

These were given to me on Fathers day, wrapped in large (plastic) leaves tied with a silver

cord resembling an Elven gift as a prelude to my Kingly gift... STING...My 4 girls always

know how to please Dad and make him cry. - On'ono Laivindur

Dwarven Women's Pumpkin CakeNo beard required

2 1/4 cups all-purpose flour

1 1/2 teaspoons cinnamon

1 1/2 teaspoons allspice

1 teaspoon baking soda

1/2 teaspoon salt1 3/4 cups packed light brown sugar

4 large eggs

1 cup safflower or canola oil

1 1/2 cups fresh pumpkin puree or canned solid-pack pumpkin

Preheat oven to 350 degrees F.

Butter a 13-by 9-by 2-inch metal baking pan. Line bottom with wax or parchment paper, then

butter paper.

(GS's notes: you can use two, 9" cake pans instead - and you don't have to butter anything,

just put the wax or parchment paper on the bottom)


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Sift together flour, cinnamon, allspice, baking soda, and salt. Whisk together brown sugar and

eggs in a large bowl, then whisk in oil and pumpkin puree. Add flour mixture and whisk just

until smooth. Pour batter into baking pan and bake in middle of oven until springy to the

touch and a tester inserted in center comes out clean, 25 to 30 minutes.

(GS's note: the two, 9" cakes took 20 to 25 minutes)

Cool cake in pan on a rack 10 minutes, then run a knife around edge and invert onto rack.

Peel off paper and cool cake completely.

(GS's note: or not!)I made a butter/cream cheese frosting that was very good with it. I think

this would also be very good with ice cream or whipped cream.

- Gimli's Sister

Rivendell Banquet Black-Bottom Cheesecake Muffins

An Elven hors deouvres for the after-feasting nibblers.

Preheat oven to 350F

*mouse note; Double the amounts of the following 11 ingredients. that will give you double

the base, which

imho works better, looks better, and tastes better.*

Combine the following 6 ingredients in a large bowl :

1 1/2 c flour

1/4 c unsweetened cocoa

1tsp baking soda1tsp cinnamon

1/2 tsp salt

1c sugar

Combine the following 5 ingredients in a seperate bowl

1 egg

1c water

1/2 c vegetable oil

1TBSP vinegar

2tsp vanilla

add wet ingredients to the dry ingredients spoon into greased muffin tins. fill 3/4 of the way

Combine the following ingredients and beat until slightly lumpy. Spoon onto center of the

chocolate batter.

1 8oz package of cream cheese, softened

1egg

1/3 c sugar

1/4 tsp salt

1/3 cup slivered almonds (optional)

Bake 20-25 minutes or until muffin is cooked and cream cheese mixture is beginning to

brown. Let cool in pan 2 minutes then carefully remove muffins. Enjoy on a mithril platter

with miruvor while listening to hobbits recite poetry!- Mousechief


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Hobbit's Porridge

Old-Fashioned Rolled Oats - or if you really want to be authentic, Steel-cut Oats

Whole, shelled almonds, or sliced almonds.

Pecans or Walnuts, choppedFlax seed

Raisins and/or dried, sweetened cranberries. (apple also works!)

Brown sugar, molasses or real maple syrup

Cinnamon

(Salt)

Whipped cream (from the can is the most fun)

Stovetop: Cook a goodly batch of the oats according to package. Make it as thick, chewy or

gloopy as you prefer. Add as much of all of the above as suits your hobbity tastes. Stir well,

top generously with whipped cream and a dash more of cinnamon. You will never think of

oatmeal the same way again!

Microwave: Dump a scoop of oats into your bowl - at least a cup. Shake in a little salt. Add as

many of the above listed goodies to your oats as you prefer. Fill the bowl with water just a

little over the oats. Microwave about a minute-and-a-half. Stir well. Top generously with

whipped cream and a decorative dash of the cinnamon.

Lady Hobbit's Version: Also add semi-sweet chocolate chips to hot oats and stir until

melted.

For younger hobbitlings, be sure the grown hobbit controls the amount of salt they shake intotheir bowl, and help them with the cooking, of course.

- Primula

Dwarf's Version:Just top it with lots of brown sugar and a pat of butter!

- Gimli's Sister

Simps Hobbit PorridgeStart the oats the night before in a crockette (a small crockpot) unless youre cooking for a

bunch'o'hobbits, then a regular crockpot will do. Add a tad more water than normal for the

overnight cooking. Add raisins the night before for natural sweetness.

The best part of this recipe is that when you get up and come into the kitchen, look!!someones already made breakfast! Wow!

- Simpetarwen

Aha! To all those who have always searched for the Lembas bread recipe, search no more. I

have personaly tried these, made them myself, and they are very good. Try it!

Elven Lembas Bread Recipe

6 TBSP butter or margarine, slightly softened

2 cups self-rising flour


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1 TBSP granulated sugar

cup raisins (optional)

1 egg, well beaten

cup milk

4 TBSP heavy cream

Mallorn leaves

With a pastry blender of fork, cut margarine into the flour in a mixing bowl until the mixture

resembles cornmeal. Do this rapidly so the butter does not melt. Add the sugar and if desired,

cup of raisins. In a small bowl, beat the egg and milk together until mixed. Reserve 1

TBSP of this mixture to brush the tops of the Lembas. Add the cream and egg mixture to the

flour and mix just until combined into a stiff, soft dough. Knead three or four times on a

lightly floured surface. Roll dough to a " thickness and cut with an oval or leaf shaped

cookie cutter. Place on a lightly greased baking sheet, leaving 1" of space between Lembas.Brush the tops of the Lembas with the reserved egg-milk mixture. Bake for 12 -13 minutes in

a preheated 400 degree oven.

For safe keeping, wrap each Lembas individually in a fresh, clean Mallorn leaf. If these

leaves are unavailable in your area, store the Lembas in a tightly closed container. Makes

about 1 dozen Lembas.

- Elven Maiden

Another rendition:

Elven Lembas Bread II

2 cups of flour (I used bread flour but you can use all purpous flour too)

1 tablespoon of baking powder

teaspoon of salt

cup of butter

1/3 cup of brown sugar

1 teaspoon of cinnamon

teaspoon honey

2/3 cup of heavy whipping cream

teaspoon of vanilla

Preheat oven to 425F. Mix the flour, baking powder and salt into a large bowl. Add the

butter and mix well till fine granules (easiest way is with an electric mixer). Then add the

sugar and cinnamon, and mix them thoroughly. Finally add the cream, honey, and vanilla

and stir until a nice, thick dough forms.

Roll the dough out about 1/2 in thickness. Cut out 3-inch squares and transfer the dough to a

cookie sheet.Criss-cross each square from corner-to-corner with a knife, lightly (not cutting

through the dough). Bake for about 12 minutes or more (depending on the thickness of the

bread) until it is set and lightly golden.


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Let cool completely before eating, this bread tastes better room temperature and dry. Also for

more flavor you can add more cinnamon or other spices.

- modelnut

Rosie's Shire Pie

1 pound whole mushrooms

1 pound ground sausage

1 yellow onion, diced

3 cloves garlic, chopped

2 stalks celery, diced

1 carrot, diced

2 Tb. flour

1/4 Cup dry white wine

1 1/2 Cups chicken stock

1 Tb. thyme

1 teaspoon sage

Salt & pepper to taste

Clean mushrooms and cut into quarters. Crumble the sausage & place in a large, deep pan.

Cook over medium heat. Add onions, garlic, celery, and carrot, and cook about 5 minutes.

Add mushrooms and cook 5 minutes more until vegetables are tender. Stir in flour and cook

and couple of minutes, stirring. Add wine and half of the stock, stirring and working out any

lumps. Add remaining stock and bring to a boil. Turn heat to low, add herbs, salt and pepper

and cook 10 minutes. Pour into deep pie dish or 8x8 baking dish and set aside.

Cornmeal Crust(makes enough for two pies)

1 3/4 Cups flour

3/4 C. yellow cornmeal

1 teaspoon salt

1/2 pound cold butter

1/4 Cup shortening

1/3 - 1/4 Cup ice water

Mix flour, cornmeal, and salt in a large bowl. Cut in butter. Add shortening and continue to

work dough until texture resembles coarse meal. Sprinkle water over dough and knead with

hands. Refrigerate dough 30 minutes to 24 hours (can also be frozen). Roll dough on afloured surface to 1/4 inch thickness. Place dough over top of filling in pie dish.

Bake pie at 375 degrees for 30 minutes or so, until crust is lightly browned and filling is

bubbly.

Along with a green salad and warm bread, this pie feeds a family of 4 - 6 hungry little

hobbits.

- Rosie Gamgee

Balin's Spiced BeefSomething from the finer days, when he entertained his cousins in style.


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In a big bowl put: 4-5 lb. chuck, shoulder or round roast

covered with...

Dry red wine

Apple juice or ciderOne or two sliced white onions

1/2 a bay leaf

1 tsp. each of cinnamon and allspice

1/2 t. cloves

1 1/2 t. salt

1 t. pepper

Cover and let marinate in the fridge 12 hrs. or more. Drain and reserve marinade. Preheat

oven to 275 degrees.

Put meat in a roasting pan, heat half the marinade to boiling and pour it over along with about

a cup of boiling water. Cover and simmer in the oven for about 3 hours. If you like, you canadd carrot chunks, sliced turnip and potato an hour before its done.

You can thicken the sauce like gravy, or have it au jus. Serve with roasted veggies, or

noodles, or rice. Good hot or cold.

Strawberries and Cream Bread

1 3/4 c. flour

1/2 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

1/2 c. butter

3/4 c. sugar (or less)

1/2 c. sour cream

2 eggs

1/2 tsp. cinnamon

2 tsp. vanilla

1 c. strawberries, coarsely chopped

Grease an 8x4 in. loaf pan. Preheat oven to 350. In a bowl, stir together the flour, baking

powder/soda and salt. In mixing bowl, cream butter and add sugar. Beat until airy. Add eggs

one at a time. Beat in sour cream and vanilla. Stir into dry ingredients until just moistened.

Add strawberries, mix gently and turn into pan. Smooth the top and bake for 60 minutes.

Cool in pan 10 minutes, then turn onto a rack to cool.

Addictive! This only makes one loaf - I usually make four at a time. Freezes pretty well.

- Primula


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Strawberry & Banana French Toast

1 banana, sliced

4 slices Texas toast

Confectioners sugarstrawberries, sliced

1 egg

cup of milk

teaspoon vanilla extract

Butter

Sandwich sliced bananas & strawberries sprinkled with confectioner sugar. Whisk the egg,

milk, vanilla and cinnamon. Dip sandwiches in egg mixture and cook in butter. Okay, maybe

hobbits didn't have such an exotic Southern fruit as bananas - let's just say a travelling fruit-

salesman from Far Harad came through.

- Strange Elf

Bag End Apple BreadI adapted this from a banana bread recipe because I had way too many old apples. The kids

loved it!

1 c applesauce (shortening substitute, can use shortening, butter or oil if you want the

unhealthy stuff. wink )

1 c brown sugar

1 c white sugar

4 eggs, well beaten (I use powdered eggs & they work fine, too)

4 c applesauce (or 4 ripe mashed bananas)

2/3 c milk (I use powdered, works great!)

4 c flour (For extra healthy alternative I used 2 c white flour, 1 c. wheat flour, 1 cup wheat

germ)

2 tsp baking soda

2 tsp salt

1 tsp - 1 Tbsp cinnamon depending on taste preference

Cream applesauce (oil) and sugar/ Mix in the rest of the ingredients & stir until it reaches

cake batter consistency. Bake in two large loaf pans sprayed with pan spray for 1 hr at 350degrees.

- Rosie

Middle-earth Appetizers

She-Loaves (little cornbread muffins with black cream cheese frosting and black lace licorice

spider legs)

Frodo Fingers (short stubby breadsticks with a sliced almond on one end and a loop of

pepperocini around the other end)

Sauron Fingers (long breadsticks with a pointy sliced olive piece on one end and a loop of


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pepperocini around the other end)

Sauron eyeballs (hard-boiled egg halves, with a pimento-filled green olive placed neatly on

top of the Mordor (deviled) yolk)

- Simpetarwen

Into the West Seashell Salad

Cook one bag of large seashell pasta, drain, and refrigerate.

When the pasta is cold, add and mix together:

One can of drained, water-packed white tuna (or any other protein you prefer),

Two globs (about 1/3 to 1/2 cup?) of mayonaise to make it stick together(or salad dressing,

or fat-free mayonaise, though the whole-fatted variety lends superior taste and texture,

especially if there are leftovers)About 1/4 cup of sweetened pickle relish

1/4 cup of finely diced celery (for that all-important crunch factor)

Salt & pepper to taste

Serve on top of a lettuce leaf.

Freshly sliced peaches or pears are a lovely accompaniment. Refrigerate leftovers promptly!

- Simpetarwen

Po-Tay-To Onion Soup

4 Tbsp butter

2 medium yellow onions, peeled and sliced

2 lbs potatoes, peeled and sliced

3 cups milk

5- cups canned chicken broth

cups fresh chives, chopped

tsp celery seeds

tsp dried thyme, whole

1 cup light cream

salt, to tasteblack pepper (freshly ground, if possible), to taste

3 Tbsp cornstarch

3 Tbsp water

cup fresh chives, chopped

6 slices bacon, crisply fried and chopped

In a large stockpot, melt butter and saut onion until translucent (do not brown). Add

potatoes, milk, chicken broth, chives, celery seed and thyme. Cover and simmer gently for 60

minutes.

Mix cornstarch and water, stirring well. Add to soup, stirring constantly, until thickened.


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Cook for 5 - 10 minutes.

Using a potato masher, mash potatoes into small pieces. (Or use food processor or immersion

blender to puree soup). Add cream, salt and pepper. Heat about 5 minutes.

Garnish with chives and/or bacon pieces.- Ashlyn

Cheddar Soup

2 leeks

2 potatoes

4 carrots

4 tablespoons butter

6 cups vegetable broth

1 garlic clove, minced

1/4 teaspoon thyme powder1/4 teaspoon sage powder

salt and pepper to taste

1 cup milk

5 oz. Kerrygold Irish Cheddar cheese

Clean, peel, and chop the vegetables.

Melt the butter in a soup pot and saute the vegetables lightly for about 3 minutes. Stirring

frequently.

Add the stock, garlic, herbs, and seasonings.

Bring to the boil, cover and simmer for 30 minutes.Blend the soup in a blender and return to the pot.

Add the milk and cheese.

Reheat, but do not boil.

What better way to warm up a batch of cold travellers coming out of the Wild?

Surely a staple of Barliman's or he was no proper Innkeeper.

- Strange Elf

Ten Cup Ranger Cookiesfor Rangers in the field who only have one measuring cup withthem.

1 cup butter

1 cup peanut butter

1 cup sugar

1 cup brown sugar

2 eggs

1 cup oatmeal

1 cup coconut

1 cup chocolate chips

1 cup raisins or craisins**

1 cup chopped pecans or walnuts

1 cup self-rising flour


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Preheat oven to 350.

Cream together butter and sugars, add peanut butter and eggs, beat until well combined. Add

oatmeal, coconut, chocolate chips, raisins, and nuts, stirring after each. Stir in flour.

Drop cookie dough onto cookie sheets and bake for 13 minutes.

NOTE: This is good as is, but you can play around with the amounts of oatmeal, coconut,

chocolate chips, raisins/craisins and nuts, as long as the total of them comes to 5 cups. So, if

you don't like, say raisins, then you could put another cup of coconut, or an additional 1/2 cup

coconut and 1/2 cup nuts!

- Ashlyn

Mrs. Cotton's Berry Pie

Pastry for double crust (9 inch)

1 egg white

2 tablespoons water, divided

1 cup sugar

cup cornstarch

1 to 2 teaspoons grated lemon peel

1 teaspoon vanilla extract

teaspoon ground cinnamon

3 cups fresh blueberries

1 cup fresh raspberriesSugar to sprinkle

Line a 9 inch pie plate with bottom pastry.

Beat egg white with 1 tablespoon water, brush over crust.

In a bowl. combine 1 cup sugar, cornstarch, lemon peel, vanilla and cinnamon.

Gently stir in the berries.

Pour into crust.

Roll out remaining dough and fit onto pie.

Flute edges, and brush with remaining water.

Cut slits in top.

Sprinkle with sugar.Bake at 400 for 40-50 minutes or until crust is nice golden brown and filling is bubbly.

Cool on a wire rack.

Store leftovers in fridge.

Perfect for summer months with blueberries and raspberries in abundance.

- Strange Elf

Elanor's Strawberry Cheesecake Smoothie

1 1/2 c. strawberry ice-cream or frozen yogurt

3/4 c. strawberry nectar1/4 c. low fat sour cream


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3 Tablespoons cream cheese

2-3 cups fresh strawberries, frozen.

Okay, Hobbits probably didn't have blenders. But if they had, they would've wanted to drink

this!

Put everything but the strawberries in the blender and blend. Add frozen berries and blend tilsmooth. Serve with graham crackers if you really want the whole experience...wow...

We made this with cranberry-raspberry juice instead of the nectar and it was still very good.

- Primula

Gaffer's Tomato SauceFresh from that marvelous garden...

1 CAN (1 LB 12 OZ) CRUSHED TOMATOES

1 CAN TOMATO PUREE

1 CAN 6 OZ TOMATO PASTE

ITALIAN PARSLEY CHOPPED FINEBAY LEAF

SWEET BASIL FINELY CHOPPED

SALT

PEPPER

SMALL TO MEDIUM WELL DICED ONION

CLOVE OF GARLIC

OLIVE OIL

(BROWN MEATS WITH OLIVE OIL AND GARLIC BEFORE ADDING SAUCE TO

POT)PORK SHOULDER / ROAST

MEATBALLS

ITALIAN SWEET SAUSAGE (15 TO 20 MINUTES) FORK TO RELEASE FLAVOR

BRACCIOLE (AKA ROUND STEAK THINLY SLICED) - ADD GARLIC, PARSLEY,

SALT & PEPPER ON IT, THEN ROLL IT UP AND SKEWER W/ A TOOTHPICK THE

DIAMETER SHOULD BE ABOUT 1 INCH PER ROLL

COOK TOMATO PASTE, PUREE AND CRUSHED TOMATOES. AT NEAR BOILING,

TURN DOWN THE HEAT TO LOW.

STIR FOR 20 MINUTES BOILING

COOK ABOUT 3 TO 4 HOURS, STIRRING EVERY 15 MINUTES.

(For more servings, double (or treble) the recipe. This is not a big pot full)

- pi

Gammer's Manicotti(Perfect with Gaffer's sauce, above)

2 EGGS

1 SHOT GLASS OIL (you may have to borrow one from the Green Dragon)

2 CUPS FLOURDEMITASSE WARM WATER


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PINCH OF SALT

ADD OIL TO EGGS, BEAT WELL.

BLEND IN FLOUR AND WATER.

IF NEEDED, ADD EXTRA FLOUR SO THAT DOUGH FORMS A BALL.

SPLIT AND ROLL.

FILLING:

1 LB RICOTTA

LB CHOPPED MOZZARELLA

1 EGG

GRATING CHEESE

GARLIC

PARSLEY

BAKE 45 MINUTES AT 350 DEGREES.

- pi

Daddy Twofoot's Eggplant ParmWhat all good hobbits like to do with their eggplants!

SLICE EGGPLANT

COAT WITH 1ST FLOUR

THEN EGG (SCRAMBLED)

THEN BREAD CRUMBS

PUT ON A COOKIE SHEET W/ LITTLE OIL (ENOUGH TO COVER THE BOTTOM)PLACE EGGPLANT ON COOKIE SHEET

400 DEGREE OVEN TURN OVER IN ABOUT 10 MINUTES OR UNTIL BROWN

YOU CAN FREEZE THESE AS IS AND AS NEEDED TAKE THEM OUT OF FREEZER

PLACE IN A PAN WITH SOME SAUCE ON THE BOTTOM, LAYER WITH

MOZZARELLA IN BETWEEN LAYERS, TOP WITH SOME GRATED CHEESE.

BAKE 30 MINUTES, COVER WITH FOIL.

- pi

Gondorian Griddle Cookies

Targon no doubt kept many a batch of these on hand for the soldiers of Minas Tirith in his

buttery, especially since they can be made ahead and cooked up on short notice for the early

watch.

3 1/2 cups flour

3/4 to 1 cup sugar, according to taste

1 1/2 teaspoons baking powder

1 teaspoon salt1/2 teaspoon baking soda


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1 teaspoon nutmeg

1 cup butter or shortening

1 egg

1/2 cup milk

1 1/4 cups raisins (optional)

Sift dry ingredients together into a large bowl. Cut in butter or shortening until mixture is

mealy. Beat egg, add milk and blend. Add egg mixture and raisins to flour mixture. Stir until

all is moistened and dough clings together. Roll on a lightly floured board to 1/4 inch

thickness. Cut with 2" round cookie cutter.

Heat griddle until a few drops of water dance on it - do not overheat! Oil lightly and place

cookies on it. As the bottoms brown, the tops will become puffy. Turn and brown the other

side. Serve warm. Makes 3 dozen cookies.

Variation: Lemon Griddle Cookies - omit raisins and add 1 teaspoon lemon rind.

Freezing: Pack unbaked cookies in freezer containers with pieces of foil between them;

freeze. A few may be removed from the freezer whenver you want them. Let them thaw at

room temperature about 15-20 minutes and bake on griddle as above. Excellent for camping

trips.

- Primula

Rumble's Somersault CobblerSurely the Widow Rumble would have offered generous helpings of this fruity delight at every

Bagshot Row Potluck.

1/4 to 1/2 cup sugar

1/4 cup butter or margarine

1/2 c. milk

3/4 cup flour

1 tsp. baking powder

1/4 tsp. salt

3 cups berries or fruitSugar

3/4 cup boiling water

Cream sugar and butter. Combine dry ingredients and add alternately with the milk. Mix well

and pour into a buttered 8x8 inch pan. Top with 3 cups of berries or fruit. Over it sprinkle 1/2

cup sugar (less for sweet fruit, more for sour - up to 1 cup for sour cherries). Dot with butter.

Pour boiling water over all.

Bake 30 minutes at 400 degrees.

You can double it and bake it in a large casserole and it works great too. This way there

might be a little spoonful left over in the corner for you after all your hungry neighbors havehad their fill.


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- Primula

Cranberry Tomato Chutney

After your next big gathering of Dwarves goes by and that cold turkey is just waiting to be

used up, try this Cranberry Tomato Chutney to go with the cold turkey left-overs. It's such a

simple dish.

5 Cups fresh cranberries

1 can (28 oz) crushed tomatoes

1 cup raisins

3/4 cup sugar

1 teaspoon salt

3/4 teaspoons ground ginger

In a saucepan, combine all the ingredients. bring to a boil. Reduce heat; cover and simmer for

20 - 25 minutes or until cranberries and raisins are tender, stirring occasionally. Cool. Cover

and refrigerate for three days before serving.- Strange Elf

Tater Cookies

1 pound butter

1 cup sugar

1 tsp. vanilla

3 1/2 cups flour

2 cups crushed potato chips (about 5 ounces)

1/2 cup chopped pecans

Cream butter and sugar, add vanilla and stir in flour. Add potato chips and nuts. Drop by

teaspoon onto a greased cookie sheet. They do not spread much, you can put them fairly close

together. Bake at 350 degrees for 15 minutes. These keep very well and are surprisingly like

shortbread.

- Primula

As it is the Christmas Season, I will share with you one of our favorites from our first

Christmas in Germany: Beseler Lebkuchen. They keep forever (seemingly -- we eat them too

quickly), and are wonderful to give as gifts. For the LOTR in us, we refer to them as:

BreeLander Lebkuchen

1Pint Hiney

3 1/4 cups Sugar

3/4 cups pecans (or almonds)

3/4 Citron

1/2 cup Sugared Orange peel (cut in fine pieces)

1 teaspoon Cinnamon

1 teaspoon Cloves

1 teaspoon Mace1 teaspoon Baking Soda


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6 oz. liquid (it calls for half water, half wiskey which works great, but we have used

Amaretto, orange juice, Rum, and ginger ale as substitutes for the wiskey and it is all good)

Rind of a lemon, grated

10 cups of flour.

Heat honey, sugar and pecans. Let cook a little; keep stirring. Let cool. Add spices and soda,then whiskey-water and lastly the flour. Roll out dough thinly while still warm. Cut into

squares or oblongs and place on well greacsed cookie tins. Let stand overnight. Bake at 350

F. 10-12 minutes, remove while warm.

- Doctor Gamgee

There was hot soup, cold meats, a blackberry tart, new loaves, slabs of butter and half a ripe

cheese: good plain food, as good as the Shire could show... FotR

Blackberry Tarts from Bree

Filling:

4 c. blackberries

Sugar to taste

Lemon zest to taste

Wash berries, lightly toss with sugar and lemon zest. Preheat oven to 350 degrees.

Tart shells:

3 c. flour

1 t. salt

1 c. butter or shortening

8 T. ice water (more or less)

Sift flour and salt. Cut in shortening or butter. Add cold water 1 tablespoon at a time, tossing

with a fork. Shape dough into 2 balls. Roll out and cut out circles just big enough to fit the

cups of a muffin tin. Fit the dough circles into the muffin pan like small pies. Fill with the

berries.

Bake for about 35 minutes or til pastry is lightly browned.

Makes about 2 dozen little muffin-sized tarts.

- Primula

I made this last year from a recipe I found at Epicurious. It smells wonderful as it bakes and

tastes even better. Enjoy and feliz navidad!

Hall of Fire Christmas Bread (Chilean Pan de Pascua)

Ingredients

Yeast sponge:


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Pinch of sugar

1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)

3/4 cup unbleached all-purpose flour

Dough:

1/2 cup (1 stick) unsalted butter, room temperature

1/3 cup sugar

1/2 teaspoon salt

Finely grated zest of 1 orange or lemon

4 large eggs, room temperature

3 cups unbleached all-purpose flour

1 1/2 teaspoons brandy

1 1/2 teaspoons pure vanilla extract

1/2 cup dried or glaced cherries1/3 dark raisins

1/3 cup golden raisins

1/3 cup candied ginger or lemon or orange peel

1 tablespoon unsalted butter, melted

Preparation

Make sponge:

In 2-cup glass measuring cup, stir together 1/2 cup warm water (105F to 115F) and sugar.Sprinkle yeast over and stir, then let stand until foamy, about 5 minutes. Stir in flour, cover

with plastic wrap, and let stand at room temperature until sponge rises to top of measuring

cup, 20 to 30 minutes. Uncover and stir mixture down.

Prepare dough and bake bread:In bowl of electric mixer fitted with paddle attachment, beat butter and sugar until fluffy,

about 5 minutes. Add salt and zest and beat until combined. Add 3 eggs, 1 at time, beating

well after each addition. Add sponge and beat until combined. Add 2 cups flour and mix at

low speed until combined. Add remaining 1 cup flour, remaining 1 egg, brandy, and vanilla

and mix at low speed until smooth.

Increase speed to medium and beat dough until smooth and elastic, about 5 minutes. Add

cherries, dark and golden raisins, and candied fruit, and mix at low speed until incorporated.

Lightly butter clean, large bowl. Turn dough out onto work surface and form into ball.

Transfer dough to bowl and turn to coat with oil. Cover bowl snugly with plastic wrap and let

rise in warm, draft-free area until doubled in volume, about 1 hour.

Line 8-inch diameter (at top) clay flowerpot with foil and lightly grease foil. (Alternatively,

lightly grease 9-inch diameter springform pan with 3-inch-high sides.) Turn dough out onto

work surface and knead 1 minute, then transfer to pot or pan. Cover with plastic wrap and let

rise in warm, draft-free area until doubled in volume, about 1 hour.


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Arrange rack in lower third of oven and preheat to 375F. Remove plastic wrap from dough

in pan and transfer pan to oven. Bake 20 minutes, then lay sheet of foil loosely on top of loaf.

Continue baking until bread is nicely puffed and golden-brown, about 25 to 30 minutes more.

Cool in pan on rack 10 minutes, then unmold and cool completely before slicing and eating.

Sam's Notes

Dissolving the yeast in water that's the correct temperature is key: water that is not hot

enough will result in a rise that is too slow; water that is too hot will kill the yeast, and the

dough will not rise at all. Use an instant-read thermometer to check the temperature of the

water: To get an accurate reading, begin with more water than you need, and then pour the

extra off.

Be sure to use active dry yeast, not instant.

Before you begin, be sure that your butter and eggs are at room temperature. To warm the

eggs, place them in a small bowl and then add several changes of hot water to cover.

A standing mixer is the best to make this bread, which is too soft to knead by hand and

exhausting to knead by stirring. Use the paddle attachment for best results.

- Yaralindi (Sam)

Mushrooms ala Gandalf

This is an old British recipe with a few modifications of my own:

~ Fill up a pan with cut mushrooms (portabella if you have them).

~ Add a 1/2 stick of butter.

~ Enough cooking wine (your choice) to cover the bottom of the pan.

~ Add pepper generously with a grinder.

~ Several shakes of nutmeg.

~ Add Worchestershire Sauce till everything turns black.

~ Cover and cook on medium. Cook them to death. Use your staff if you have to.

~ Reduce heat to warm when mushrooms have absorbed most of the liquid in the pan.

~ For the best taste, leave in pan and serve.

Great with steak or on burgers. Makes good leftovers too.

- Gandalf the Grey

One thing that comes to mind when the holidays roll around is the obligatory, and oft-

maligned, fruit cake. Every year my mother and I make fruit cakes using the same basic

recipe, but with slight variations for our differing tastes (hers has candied cherries - yuck!),

so I thought I'd post my recipe for any who do happen to like fruit cake, especially with plenty

of red wine in it.

Fruitcake of Erebor


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8 oz golden raisins

8 oz candied pineapple

1 lb candied mixed fruit

8 oz dried figs, quartered

8 oz dates, quartered6 oz dried cranberries

1 cup red wine

Combine fruits and wine and soak overnight.

8 oz butter or margarine

8 oz brown sugar

cup molasses

4 5 large eggs

1 + cups all-purpose flour

+ tsp baking soda tsp cinnamon

1tsp nutmeg

tsp ground cloves

4 oz blanched almonds

8 oz lb pecans

4 oz walnuts

1 cup red wine (optional)


Cream butter, sugar and molasses. Beat in eggs. Gradually add flour, soda and spices.

Add the batter and nuts to fruit mixture and stir well.

Grease 8 foil loaf pans (4 - 6) with vegetable shortening. Fill each pan @ 2/3 full. Bake for

1 - 2 hours until done.

Pour about 1/4 cup of wine over each loaf when taken out of the oven. Remove cakes from

pan immediately and set on wire rack to cool.

Wrap each loaf in plastic wrap (or cheesecloth), then with aluminum foil and store in

refrigerator. May be basted with additional wine weekly, if desired.

- Ashlyn

With all the red wine, all you need is a roaring fire and some red meat off the bone!

Primula's adaptation: Change walnuts to pecans, increase almonds, double cinnamon and

substitute the candied mixed fruit with currants and additional dates. Half splenda-half

sugar worked well to bring down the sugar amount. Pre-chopped dates work well also.

Cherry Soup Provender... (because it takes a lot of provender to raise young hobbits.)

2 1/2 pounds pitted dark, sweet cherries (fresh if you can find and afford them, I use frozen)4 cups water


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1/4 cup honey or maple syrup

Juice of 1 lemon

Whipped cream or yogurt for topping (optional)

In large saucepan bring cherries, water and honey/maple syrup to boil, reduce heat and

simmer 15-20 minutes.Cool completely before next step.

Blend cherries and liquid with the lemon juice, add more honey/maple syrup if needed, until

smooth.

Chill thoroughly. Ladle into bowls and top with a dollop of whipped cream or yogurt.

-Primula & Eileen

Lavender & Lemon MuffinsHeavenly golden muffins for all those golden-haired hobbitlings cavorting in Rosie's garden.

cup Sugar

1 teaspoon Lavender

1 teaspoons grated lemon zest

1 cups flour

2 teaspoons baking powder

teaspoon baking soda

teaspoon salt

2/3 cup buttermilk

1/3 cup vegetable oil

1 teaspoon lemon extract

1 egg2 teaspoons melted butter

- Preheat oven to 400 F

- Line 12 regular muffin tins with paper cup liners

- Combine sugar, lavender and lemon zest in blender or food processor until lavender is

chopped up

- Remove 2 tablespoons into a separate bowl

- In a separate bowl combine flour, baking powder, baking soda, and salt

- In a separate bowl combine buttermilk, egg and oil

- Add sugar mixture with flour mixture, then add buttermilk mixture and stir together until

just combined- Spoon batter into muffin cups

- Bake 15 minutes or until toothpick comes out clean

- While still warm, brush melted butter onto muffins and dip in reserved sugar mixture

- Strange Elf

Frogmorton FlapjackA good bite for the sweet-tooth from the 'real' Shire.

125g Porridge oats (quick oats)

125g Rolled oats150g butter


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75g golden syrup

75g caster sugar (superfine)

1 tsp. ginger (optional)

Heat the butter, syrup and sugar in a saucepan until all melted together, then mix in the oats.

Place in a baking tray and cook for about 30 minutes at 175 oC.Then slice, and leave to cool.

- Laiquendi & Strange Elf

One of the autumn favorites - just be sure you use a 'pie pumpkin' not a 'jack-o-lantern' one,

the latter is too bland and stringy for good eating. We get one or two "eatin' pumpkins" in

October that decorate our porch until they are eaten in November - usually this way:

Stuffed Pumpkin(or Dinner in a Pumpkin)

Pumpkin (about 4-5 lb.)

1 lb. ground beef1 small onion, chopped

1 can tomatoes (not jumbo sized)

1 cup instant rice, uncooked

2 cups beef broth

4 T. butter, melted

1 tsp. salt

1 tsp. thyme

1/2 tsp. pepper

1 c. grated cheddar cheese

Cut a lid in your pumpkin, scoop it out and brush the inside with the melted butter. Set it in a

shallow casserole dish. Brown beef and onion together, drain. Add the rest of the ingredients

exceptthe cheese. Combine and scoop into the pumpkin. Put on lid. Bake pumpkin in a 350

degree oven for about 2 hours, or until pumpkin flesh is soft. About 15 minutes before it is

done, take off the lid and top it with the cheese, return to oven to melt.

Serve by scooping the filling out with the pumpkin, delicious. You can save the seeds from

your pumpkin to blanch and toast in the oven also.

- Primula

Taters Boulangere

Pre-heat the oven to 350F. For 3-4 people you will need ~1.5 lbs of potatoes - peeled and

sliced to about 1/4", a sliced onion, some rosemary (but dried herbs will do nicely), and a

mixture of 1 cup of chickent stock and 1/2 cup of milk. It will scale quite nicely for

larger/smaller dinners. Take an ovenproof dish and wipe it with butter so nothing sticks. Put

in a layer of potatoes, a layer of onion, sprinkle over some bruised rosemary. Repeat. Top off

with a layer of potato. Pour over the milk-stock mixture (may not need all of it) and then top

off the dish with dots of butter and some rosemary sprigs (or herbs). Cook uncovered in the

oven for 50-60 minutes until the potatoes are soft in the middle and brown/crisp on top. The

original recipe suggested checking the dish and adding more liquid if it looked dry, but I've

never had to.

or roasted butternut squash......


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1 butternut squash, about 2 lbs.

1/2 teaspoon crushed chili flakes

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon fennel

1 teaspoon dried oregano or tarragon1-2 tablespoons olive oil.

Warning: Butternut squash are smooth, hard, and round so absolute stinkers to cut without

adding finger to the mix. Be careful! I want you still to be able to type.

Preheat the oven to 425F. Cut the squash in half, scoop out & discard the seeds and goopy

bits. Cut those in half and then half again.

Mix the spices - grind them up if you are using whole spices and have a lot of energy. Blend

with enough oil to make a runny paste.

Place the squash, skin side down, on a baking tray. Baste/smear with the spice mixture. Bake

for 30 minutes or until tender.

- Monitor13

Roasted Garlicis pretty amazing.

Cut the tops of 4 heads of garlic and set them in a pyrex dish. Pour 1 tbsp of Olive Oil on

each head, then cover dish with foil and bake at 325 for 45 minutes. Remove the foil and

bake an additional 12.

You can either serve it with some french bread (a knife will let you pull it from the head

easily) and butter (it has a lovely nutty flavor that is not sharp), or mix it in with your mashed

potatoes with a little sour cream, butter and milk.

Quite yummy!

- Doctor Gamgee

Roasted Potatoes & Onions

6 8 potatoes, scrubbed, cut into chunks

2 onions, cut into chunks

cup olive oil

cup butter, melted

1 envelope onion soup mix

1 tsp dried thyme

1 tsp dried oregano

1 tsp dried marjoram

1 Tbsp dried parsley flakes

1 tsp black pepper tsp salt


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Combine all ingredients in large roasting pan. Toss well. Bake until potatoes are crisp and

golden brown, stirring occasionally, for about 60 - 75 minutes. Good basic provender.

- Ashlyn

Corn Casserole

1 can whole kernel corn, drained

1 can creamed corn

2 Tbsp self-rising flour

tsp salt

tsp black pepper

1 packet sugar substitute

2 large eggs

cup milk

2 Tbsp butter, melted

Preheat the oven to 350. Lightly grease a casserole dish with cooking spray.

Combine whole kernel and creamed corn. Add next 4 ingredients and stir well. Whisk

together eggs and milk; add to corn mixture along with melted butter; stir well. Pour mixture

into prepared dish.

Bake for 45 minutes or until golden brown and set. Let stand 5 minutes.

Makes 7 ( cup) servings.

- Ashlyn

Roasted Green Beans

1 pound green beans , stem ends snapped off

1 tablespoon olive oil

Table salt and ground black pepper

Adjust oven rack to middle position; heat oven to 450 degrees. Line rimmed baking sheet

with aluminum foil**; spread beans on baking sheet. Drizzle with oil; using hands, toss tocoat evenly. Sprinkle with 1/2 teaspoon salt, toss to coat, and distribute in even layer. Roast

10 minutes.

Remove baking sheet from oven. Using tongs, redistribute beans. Continue roasting until

beans are dark golden brown in spots and have started to shrivel, 10 to 12 minutes longer.

Adjust seasoning with salt and pepper, transfer to serving bowl, and serve.

Serves 4

** An aluminum foil liner prevents burning on dark nonstick baking sheets. When usingbaking sheets with a light finish, foil is not required, but it is recommended for easy cleanup.


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- Ashlyn

Mixed Vegetables Meduseld

Assorted vegetables, frozen or fresh, such as broccoli and cauliflower florets, cut green

beans, new peas, etc.

1/2 - 1 c. assorted nuts, chopped. Pecans, cashews and sliced or slivered almonds work best.1/4 c. butter, or more depending on how many veggies you have.

Seasoning :a favorite pepper, perhaps, or a seasoning blend. Our favorite is 'ras el hanout', a

blend with coriander, lavender, cloves, rose petals, red pepper and other good things. It is a

moroccan spice, and might be found in an 'international' market, if no traders have recently

come through from Far Harad.

Place vegetables in a deep fry-pan, add a little water and cover. Steam, stirring occasionally,

until just done. Move vegetables to another container. In the hot pan, melt the butter and

add nuts and seasoning. Stir constantly over medium to med.-high heat until butter is

browned and foamy. Pour over the vegetables and toss.

Fit for a King, this is a great way to use up frozen vegetables.- Primula

Pineapple Cheddar Casserole

Cube 8 slices of bread (we quarter it both ways for 16 cubes per slice).

Melt a stick of butter and pour over bread cubes, tossing so that all are evenly coverd. Set

aside.

Cube 1 lb. of cheddar cheese into 1 inch chunks. Set aside.

Open two cans of Pinepple Cubes and pour juice into a saucepan.Add 1/2 cup sugar and 4 tbsp. of flour. Heat over medium-high heat until it thickens, stirring

constantly.

Pour Pineapple chunks and cheese and 2 cups mini-marshmallows in a 9X9 pan (spread them

evenly so the three items are well mixed.

Our juice mixture over this, and top with the bread cubes.

Bake at 350 for 20-25 mnutes (until bread crusts begin to turn brown--don't overcook).

It sounds weird, but is totally Yummy!- Doctor Gamgee

Rosie's BreadThis time of year, I love baking bread. After a lot of trial & error, my daughter and I have

tweaked a recipe to come out with just the right consistency of white bread for slicing,

cinnamon rolls & pizza dough. My favorite way to eat it is fresh out of the oven with a little

melted butter & garlic salt. Yum! We use this recipe at least twice a week. There is almost

nothing cozier than the smell of fresh bread!

1 1/2c warm water

3 Tbsp honey(or sugar)

1can evap milk (Or we sometimes use 12 oz of powdered milk, to rotate our food storage)1Tbsp salt


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1/3 c oil

2 eggs beaten (though we usually use powdered eggs, again to practice with our food

storage)

3 packets yeast

8 1/2 c flour

Preheat oven to 350

Mix yeast, warm water and honey. Set aside.

Mix all other ingredients in a separate bowl.

Add the honey-water-yeast mixture and blend well.

Add flour last.

Knead until smooth as a babys bottom!

Dough makes 3 bread pan loaves. Roll and divide.

Put into each greased pan to rise.

Bake for 40 minutes in convention oven (15-20 in convection oven) or until golden brown.

You can substitute half of the white flour with wheat to make a healthier bread.

- Rosie

Fantastic Bread ala Vison

OK. You need a heavy Dutch oven for this, enameled cast-iron, like Le Creuset, at least 6

quart capacity. It must have a matching lid. You will also need parchment paper, a 10 inch

skillet, and some nonstick cooking spray such as Pam.

The recipe:

3 cups all purpose flour -- measure PRECISELY, I was careless the first time I made it, and

thus had to add a tad more liquid to the mixture1 1/2 tsp table salt

1/4 tsp instant yeast -- I don't use instant yeast, I hate the stuff and have never had any luck

with it. So I used ordinary traditional rise yeast.

BUT -- I proofed the yeast in the water/beer mixture for 8 minutes, then went ahead with the

dough.

If using instant yeast, mix it with the flour and salt. Otherwise, do as I did and stir 1/4 tsp

ordinary yeast into:

3/4 cups plus 2 tbsp (7 oz) water at room temperature1/4 cup plus tbsp (3 oz) mild lager such as Budweiser (according to the magazine, better beer

does not make better bread but Sleeman's was fine and you can use non-alcoholic beer if you

like).

(If using traditional yeast, let it proof for 8 - 10 minutes, then proceed)

1 tbsp ordinary white vinegar

Mix the dry ingredients. Add the water/beer/vinegar and stir around until it forms a sort of

shaggy ball. Cover it with plastic wrap and let it sit in a warmish spot (not WARM, but

warmish) and let it sit for 8 to 18 hours.


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I mixed it up yesterday at about 4:30 pm and let it work until about 10:30 this morning. It had

risen beautifully.

Before proceeding with the bread, spray the sheet of parchment paper (about 12 by 18 inches)

with Pam and put the paper in a 10 inch skillet.

Now you turn the dough out onto a lightly floured work surface and knead it maybe 15 times,

about 15 seconds. Make a ball, put it seam side down on the sprayed parchment paper in the

skillet and spray the top of the dough lightly with Pam and then cover it with plastic wrap and

let it rise for 2 hours or so.

About half an hour before you intend to bake it (1 1/2 hours after setting the bread to rise, in

other words):

-put the oven rack on its lowest position

-put the cast iron Dutch oven and its lid into the oven, set it to preheat to 500 degrees F.

-When the bread has risen for its 2 hours, or longer if you think it needs it,

slash the dough across the top with a VERY SHARP knife or razor blade

-take the HOT pot from the oven, set its HOT lid carefully aside

-lift the bread on its parchment paper gently up and gently set it into the HOT cast iron pot

- pop the HOT lid on, and pop the whole shebang into the oven. Do not worry if the

parchment paper overhangs a bit, it won't affect anything.

-reduce the oven heat to 425 F. and bake with the lid ON for 30 minutes.

-take the lid off the pot and cook a further 20 to 30 minutes.

-remove to a cooling rack and let cool for a couple of hours.

Then cut a hunk off and butter it and enjoy it. Splendid bread, I assure you!!! Crunchy,

shattering crust, open texture, tastes like bread should. This recipe demonstrates once again

how stupid it is to cook with volume measures instead of weights. I love the way Cooks'

Illustrated explains things, and this recipe is interesting for that reason if no other.

And remember boyz and girlz, the pan is HOT.

I've made this bread 3 times in the last 3 days and it is FANTASTIC. Next time I make it, I'm

going to put 1/4 cup whole wheat flour in place of 1/4 cup white flour.

- Vison

How to Fix Runny Jam or JellyOh no! What is a hobbit-household to do when the jam is too thin?

3/4 cup boiling water

1 package pectin (this comes from Certo, don't know if it will work with SureJell)1/4 teaspoon baking soda


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Mix and let set until gas has been completely expelled - stand for 10 minutes

Put 8 cups of soft jam or jelly, 1 1/2 cups sugar and 1/4 cup lemon juice in large pot, bring to

boil stirring constantly. Add Pectic mix, the lemon juice and boil for 4 min while stirring.

Skim and jar the same as usual.

- Primula, with thanks to Toni

Calf Slobbers

This is an ancient family recipe....: Keep it secret, keep it safe!

2 eggs lightly beaten with a fork

4 T sugar

Cook in double boiler until thick.

(The cooking part is what makes this different and gives the name calf slobbers. You'll know

what I mean when you make this!)

Add:

4T lemon juice

2 T butter

Let stand until cool.

2 cups pineapple (all fruit is cut up)

2 cups oranges (mandarin is what we use but not neccessary)

2 cups bananas

2 cups cherries (white cherries were the preferred choice, but are hard to find AND

expensive)

2 cups mini fellowshipmallows

1 cup chopped pecans

1 cup whipping cream, whipped (but not with a willow switch, please!)

Fold egg mixture into whipped cream. Lightly fold in fruit, minimallows and nuts.

Refrigerate for 24 hours. Serves 12.

Enjoy!

- Calafalas

Ribbon Salad1 package (3oz.) each Jell-O Lemon, Lime, and Raspberry Gelatins3 cups boiling water

1cup miniature or diced marshmallows

11/2 cups cold water

2 packages (3oz. each) cream cheese softened

cup mayonnaise

1cup whipping cream

1 can (1lb.41/2 oz.) crushed pineapple

Dissolve Jell-O Gelatin flavors separately, using 1 cup boiling water for each. Stir

marshmallows into lemon gelatin; set aside. Add cup cold water to lime gelatin; pour into a

13x9x2-inch pan. Chill until set, but not firm. Add cup cold water to raspberry gelatin; setaside at room temperature. Then add cream cheese to lemon mixture; beat until blended. Chill


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until slightly thickened. Then bend in mayonnaise, whipped cream, and crushed pineapple.

Chill until very thick; spoon gently over lime gelatin. Chill until set, but not firm. Meanwhile,

chill raspberry gelatin until thickened; pour over lemon gelatin. Chill until firm. To serve, cut

into squares. Makes about 10 cups, or 12 to 15 servings.

NOTE: If deeper green and red layers are desired, use 6-0z. packages Jell-O Lime andRaspberry Gelatins and 2 cups boiling water and 11/2 cups cold water for each large package.

- Dinledhwen

Swamp Jello

Large pkg. Yellow jello

Large pkg. Green jello

Cinnamon, or oreo crumbs.

Toys, such as rubber alligator, plastic plants, small dinosaurs....

Mix green jello according to package. Pour into a large, preferably clear casserole dish. Swirl

in a little cinnamon and cookie crumbs for sludge, if you like. Place (washed) toys whereyou think they will give the greatest effect. Once green has set up, pour prepared yellow jello

over all. Decorate with parsley or other edible greenery, if you like.

- Primula & Bergil

Pharoah's Army Jello1 pkg. lime jello

1 1/2 cups boiling water

1/2 c. pear juice

1/4 tsp. salt

1/4 tsp. ginger

1 tsp. vinegar or lemon juice

2 cups diced canned pears

1 pkg. cream cheese

Dissolve jello in boiling water. Add pear juice, salt and vinegar. Pour half of it into a mold

and chill. Let other stand until it gets al jelly-like. Beat in cheese and ginger, fold in pears.

Add on top of other layer. Also called "Under-the-Sea" jello by those who have been there.

-Blob

Mushroom Jello

2 envelopes unflavored knox gelatin

2 1/2 cups cold water

1 Tbsp. dry onion flakes

1/2 c. tarragon vinegar

1/2 c. sugar

3/4 tsp. salt

1/2 c. drained chopped pimentos2 c. canned green beans, drained


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1 can (4 to 6 oz.) mushrooms, drained

Sprinkle gelatin and onion flakes over 1/4 cup of the water in a saucepan. Stir in and hear

over low hear until gelatin dissolves (about 3 minutes). Stir in remaining 2 cups of water,

vinegar, salt and sugar. Remove from heat and stir until all is dissolved. Chill until it mounds

slightly when dropped from a spoon. Add vegetables and mix, pour into a large flat pan thathas been rinsed with cold water. Adapts well to artificial sweeteners.

You know we had to have one with mushrooms in it!

- Blob

Fishbowl Jello

Get a fishbowl (not used by fish and without fish) and put in 1 box worth of mix and followdiections( should be blue) then put in fridge for a lil while then drop in gummy fish and put in

another box of blue mix already mixed in another container (still liquid tho) and place back in

fridge and when ready u will have an edible bowl of fish :)

- Raspberry20

Peach Delight

Crust:

1 cups Self-rising flour1 sticks butter, melted

1 cup nuts, finely chopped (I use pecans)

Layer 1:

8 oz. cream cream cheese

1 cup powdered sugar

1 8 oz Cool Whip

Layer 2:

4 cups fresh peaches

Layer 3:

1 cup sugar

1 cup water

3 Tbls. corn starch

1 small box peach jello

Mix flour, butter, and nuts. Pat in bottom of 9 X 13 inch pan. Bake at 350 for 15 minutes or

until golden brown and let cool.

Cream the cream cheese, powdered sugar and cool whip, and spread over first layer in pan.

Layer sliced peaches over cream cheese mixture.Cook sugar, water, cornstarch and Jello until thick and clear. Remove from heat and cool


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completely. When cool, pour over peaches and refrigerate. Refrigerate several hours before

serving.

Strawberry Delight:

Substitute sliced strawberries and strawberry jello for peaches and peach jello.

Chocolate Delight:

Instead of Layers 2 & 3 above, substitute 2 large instant chocolate puddings mixed with 3

cups milk, then spread over cream cheese. Top with remaining Cool Whip.

- Ashlyn

Green and White Salad

1 3 oz. pkg. lime jello1 1/2 c. boiling water

1 can crushed pineapple

1 pkg. lemon jello

1 c. boiling water

1 c. heavy cream, whipped

1/2 c. cottage cheese

Dissolve lime jello in 1 1/2 c. boiling water, cool. Add pineapple. Chill until firm. Dissolve

lemon jello in 1 c. boiling water; cool. Add the whipped cream to cottage cheese and beat,

then fold this into the lemon jello. Pour over the congealed lime mixture and chill until firm.Celery, chopped fine, or pecans may be added to the lime layer if you like. I found this recipe

in an older cookbook my grandmother had brought from Nebraska, good basic for gatherings

and potlucks.

- Primula

Pretzel Salad

2 cups crushed pretzels

1 stick butter3 tablespoons of sugar

8 oz. cream cheese

1 cup sugar

10 oz. whipped topping

1 lg. pkg. strawberry Jello

20 oz. frozen strawberries

Melt butter; add sugar and pretzel crumbs. Press into a 9x13 pan and bake for 10 minutes at

350 - let cool.

Cream 8 ounces of cream cheese with 1 cup sugar and 10 ounces of Cool Whip. Spread over


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cooled crust.

Mix 1 large strawberry Jello with half the amount of water on package (2 cups hot water

only). Add Jello to 2 10 ounce frozen strawberries (make sure they don't have too much

juice). Put in refrigerator until slightly set, then pour over cold layer.

My Grandmothers recipe, and it is really good.

- Gandalf the White

Bacon Stuffed Mushrooms

Fresh mushrooms (about a pound)

4-5 slices of bacon, diced.

1/2 c. minced onion, or part regular onion, part scallions

3 T. minced green or red pepper

1 t. salt

1/8 t. pepper3 oz. cream cheese

1/2 c. bread crumbs

1/4 c. hot water

Clean the mushrooms, take off the stems and chop them, setting them aside.

Fry up the bacon in a skillet, drain on paper towers. In the drippings, saute the onion, pepper

and chopped up mushroom stems. Drain, season with salt and pepper.

Soften the cream cheeese and blend it in with the bacon and vegetables. Press this mixture

into the mushroom caps, making little mounds. Put bread crumbs in a small bowl and gently

press each mushroom-top into the crumbs to coat them. Put them all in a 9 x 13 x 2"casserole dish. Add the 1/4 c. hot water to the pan and bake it, uncovered, about 20-25

minutes at 325 degrees. Makes about 2 dozen stuffed mushrooms.

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Mrs. Maggot's Rib-sticker

A hearty mushroom, bacon and potato dish to fill those hungry farm-hands.

12 potatoes, peeled and quartered.

10 slices of bacon

about 20 mushrooms, washed and sliced2 medium onions, sliced

4 T. butter

4 T. ranch dressing (optional)

Put potatoes in a large pot of water and boil. Cook until soft, about 20 minutes. In the

meantime, cook the bacon slices in a large skillet until crisp. Take them out to drain on paper

towers. In the drippings, cook the mushrooms and onion until onion is soft and translucent -

add a touch of vegetable oil if needed. When the potatoes are done, drain them and put them

in a large bowl. Mash in the butter and dressing, keep mashing until they are smooth. Stir in

the mushrooms, onions and crumbled bacon.


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Summer Mushrooms Vinergarette

For those lazy summer days when a hot mushroom side-dish just doesn't appeal, but

mushrooms still do, try serving this with a salad.

8-10 oz. fresh mushrooms1/4 c. basalmic vinegar

1/4 c. + 2 T. cider vinegar

1/4 c. olive oil

1 small white onion, minced fine

1 t. oregano

2 T. lemon juice

Wash the mushrooms, then boil them for about 10 minutes in just enough boiling water to

cover plus 2 T. cider vinegar. Mix everything else together, add the cooked mushrooms and

refrigerate overnight.

- Primula

Curried Apple Soup

2 to 3 Tbs. Peanut oil

2 C chopped onion

3 large cloves Garlic, minced

2 Tbs minced fresh ginger

2 tsp. salt

2 tsp dry mustard

1 tsp tumeric

1/2 tsp ground cumin1/2 tsp ground cardamom

1/2 tsp allspice

1/4 tsp cayenne

5 cups peeled chopped tart apple (I use Granny Smiths)

4 Cups water

2 cinnamon sticks

2 Tbs fresh lemon juice

optional: 3 or 4 Tbsp honey or brown sugar to taste

Possible toppings:

lightly toasted shredded coconut

lightly toasted slivered almonds

a drizzle of yogurt

a few dried currants

1) Heat oil in a soup pot or dutch oven. Add onion garlic, ginger, and salt and saute' over

medium heat for about 5 minutes or until the onion begins to soften.

2) Add the spices and saute' another 5 minutes over medium heat.

3) Add the apples, water, cinnamon sticks, and lemon juice and bring to a boil. Then turn the


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heat down, mostly cover and simmer for about 10 minutes or until the apples are very tender.

Remove from heat.

4) Take out the cinnamon sticks and puree' in a blender or food processor--bit by bit, so as

not to splash yourself. Return the puree' to the pot

5) Add optional sweeting, and taste to adjust salt. Serve hot or cold, with our without some or

all of the toppings.

I usually use a bit of coconut, either raw or toasted, and chopped almonds. This soup is really

terrific with a peanut butter sandwich!

- FrodosmissBaked Butternut Squash with Apples

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Chicken with Cabbage & Apples

6 whole chicken breasts, halved and skinned.

4-6 T. butter

4 cooking apples, cored and cubed (do not peel)

2 stalks celery, diced.1 head of cabbage, cut into thick slices

3-4 carrots, peeled and julienned into 2-inch strips

1 lg. onion, sliced

1 T. apple cider vinegar

1/2 c. apple juice

2 T. brown sugar (optional)

1/2 t. caraway seeds (optional)

Melt 1-2 T. of the butter in a heavy skillet. Sprinkle chicken with pepper and brown a couple

at a time over medium-high heat for about 2 1/2 minutes per side. Transfer to a large

casserole dish. Reduce heat to medium and add apples and celery to the pan. Cook and stiruntil golden - about 5 minutes. Spread over the chicken. Melt the remaining butter in the pan

an dadd cabbage, carrots and onion. Stir and cook until tender-crisp, about 5-7 minutes. Stir

in the apple juice and vinegar, plus sugar and seeds if desired. Spread over the apples and

chicken. Bake at 350 degrees for about 45 minutes.

- Evelyn

Gingered Carrots and Apples4 large carrots

2 firm apples, cored and sectioned but not peeled

1 inch of fresh ginger root, peeled and grated

6 T. butter

Salt and pepper to taste

Peel carrots and grate. Place carrots in a sauce pan, cover with water and bring to a boil.

Drain, mashing excess water from carrot mush. Grate the apples. Melt butter in sauce pan,

add ginger and saute, stirring constantly. When the ginger is fragrant but not browned, add

apples and cook about 2 minutes, stirring. Add the drained carrots and stir toether until

warmed through. Season to taste with salt and pepper. (Red apples are recommended, but we

found it nice with just about any kind)

- Primula

Apple Waldorf Salad4 medium apples

1 T. lemon juice

2 stalks celery, chopped

1 c. grapes (red or green), halved.

1/2 c. walnuts or pecans

1/4 c. raisins

1/2 c. mayonnaise or salad dressing

1 T. sugar or other sweetener

1/2 t. lemon juice1/2 c. whipping cream


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(nutmeg)

Dice apples. In a large bowl, sprinkle apples with the 1 T. lemon juice. Add chopped celery,

grapes, nuts and raisins. For the dressing, ina small bowl combine the mayonnaise, sweetener

and 1/2 t. lemon juice. Whip cream just until soft peaks form. Fold cream into mayonnaise

mixture and spoon over apple mixture. Sprinkle lightly with nutmeg. Cover and chill. Justbefore serving, fold the dressing into the fruit.

-PrimulaApple Pancake

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Apple Pecan Coffee Cake

cup butter, softened

2 cups sugar

4 eggs

1 tsp vanilla

2 cups self-rising flour

5 cups chopped apples (Granny Smith or other tart apple)

1 cups pecan pieces

1 Tbsp sugar

tsp cinnamon

tsp ground mace (nutmeg or more cinnamon may be substituted)

Beat butter, on medium speed, until light colored. Add sugar, beat until light and fluffy. Add

eggs, one at a time, mixing well after each. Stir in vanilla. Add flour, 1/2 at a time, mixing

well after each addition. Stir in chopped apples and pecan pieces. Pour into greased, floured

13 x 9 pan. Combine sugar, cinnamon and mace. Sprinkle over batter.

Bake at 350 for 45 minutes, or until a toothpick inserted in the middle comes out clean.

Apple Pizza

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46/49

Bag End Apple Bread

1 c applesauce (shortening substitute, can use shortening, butter or oil if you want the

unhealthy stuff. )

1 c brown sugar

1 c white sugar

4 eggs, well beaten (I use powdered eggs & they work fine, too)

4 c applesauce (or 4 ripe mashed bananas)

2/3 c milk (I use powdered, works great!)

4 c flour (For extra healthy alternative I used 2 c white flour, 1 c. wheat flour, 1 cup wheat

germ)

2 tsp baking soda

2 tsp salt

1 tsp - 1 Tbsp cinnamon depending on taste preference

Cream applesauce (oil) and sugar/ Mix in the rest of the ingredients & stir until it reachescake batter consistency. Bake in two large loaf pans sprayed with pan spray for 1 hr at 350

degrees. Great use for a fridge full of old apples, and the kids liked it too.

Bride's Apple Sponge

2 cups self raising flour

1 cup caster sugar

3 eggs

1 cup vegetable oil

1/2 teaspoon salt4 - 5 peeled, chopped apples

Mix all but apples together

Add apples

Pour into a greased 9x12 pan

Bake at 375F for 30 - 40 minutes

Serve with Birds Eye Custard

Watch the sponge and lower the shelf if it looks like it's browning too fast.

- Strange Elf

Caramel Apple Cake

4 cups of apples (Sliced and peeled)

2 cups of sugar (pour over apples and let stand for an hour)

to this mix add:

2 cups flour,

1 1/2 1 tsp. Baking Soda

1 tsp. Salt

2 tsp. Cinnamon2 lightly beaten eggs


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1 scant cup of vegetable oil

2 tsp. vanilla

1 cup chopped Pecans

Bake at 325 in a 13x9 pan for 45-50 minutes.

Poke holes in the cake when it comes out of the oven, and drizzle (Sides to center) with

Caramel Glaze

Glaze:

1 stick butter

1 1/2 Tbsp Corn starch

1 cup Light Brown sugar

3/4 cup water

Melt butter, add others. Bring to a boil, lower heat and cook 3-5 mins stirring constantly.

- Dr. GamgeeOrange-Glazed Apple Pie

cup sugar

2 tablespoons all-purpose flour

teaspoon ground cinnamon

1/8 teaspoon salt

6 cups peeled, sliced tart apples

Pastry for double 9 inch crust

3 tablespoons butter

2 tablespoons orange juice

Glaze

cup confectioners sugar

4- teaspoons orange juice

teaspoon grated orange peel

In a large bowl, combine sugar, cinnamon and salt. Add apples, toss to coat.

Line a 9 inch pie plate with pastry. Spoon apple mixture into crust.

Dot with butter and sprinkle with orange juice. Top with pie crust.

Bake at 400 for 40-45 minutes or until crust is golden brown.

In a small bowl, whisk glaze ingredients together. Spread over top of pie. - Strange Elf

Salzburger Apple Strudel

1 1/2 cups bread flour or all-purpose flour

1 egg, lightly beaten

1/2 cup unsalted butter

1 cup fresh bread crumbs

1/4 cup sugar

2 teaspoons ground cinnamon

1 1/4 lb. cooking or very tart dessert apples (about 4 medium)

1/2 cup golden raisins1/4 cup pine nuts


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Confectioners' sugar, for dusting

RECIPE METHOD

Sift the flour and a pinch of salt into a large bowl. Make a well in the center, add the beaten

egg and 1/4 cup warm water

recipes from middle earth

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