fasterthanmolasses wrote:Turtle Tart
mini tart shells (about 5 doz) 1 cup brown sugar
pecan halves or pieces 1 cup butter or marg.
one can sweetened condensed milk 1/4 cup corn syrup
1/4 cup choc. chips
Bake mini tart shells and cool. Cover bottom of shells with pecan halves or pieces. In large bowl mix together milk, sugar, butter and corn syrup. Heat in microwave on high for 4 minutes, stirring every minute. Then beat slowly witha wooden spoon until mixture starts to thicken. Fill tart shells with filling. Melt 1/4 cup chocolate chips and 2 Tbsp of margarine and mix well. Place dot of chocolate on top of each tart, or swirl across top. Freezes well.
That is the recipe as I have it. I have only made this twice, and I warn you it is very very sweet!! I made 10 dozen of them today...whew
I think this recipe may be just as good, but I haven't tried it yet...
Uncooked tart shells (small ones) Pecans
4 toffee bars 2-3 squares of semi-sweet 1/2 cup whipping cream chocolate
1 Tbsp margarine
Bake tart shells until golden colour. When done poke them for any air bubbles. Melt together over a double boiler the toffee bars and whipping cream. Put a pecan at the bottom of each tart shell. Pour the toffee and whipped cream mixture over the top. Melt chocolate and margarine together and put a small dab in the middle of the tart. Cool and enjoy.
-this recipe doesn't say how many tarts it makes....????
these recipe's are from a Saskatchewan 4-H Cookbook, so they are all submitted by different people.
Because you can't outrun a bad diet!
15 posts • Page 1 of 1
Last edited by Ironboy on Tue Apr 25, 2006 8:05 am, edited 1 time in total.
Stephan wrote:Here it is everyone, this recipe made me a very popular guy at birthday parties and potluck get togethers. This is not a calorie reduced recipe by no means. Get ready to run at least 10K per piece eaten.
Stephan's Carrot Cake
Yield: 1 servings
3 lg Eggs, beaten
2 c Sugar
1 c Plus 2 Tbsp salad oil
2 c Plus 1 Tbsp sifted cake
1 1/8 ts Cinnamon
1 1/2 ts Salt
1 tb Baking soda
1 1/2 c Shredded coconut
2 c Grated carrots
1 c Plus 2 Tbsp crushed,
1 c Plus 2 Tbsp crushed
1 c Raisins
1/2 c Softened margarine or
8 oz Softened cream cheese
1 lb Confectioners sugar
1 ts Vanilla extract
1. Preheat oven to 350. Grease and flour three 8" layer pans. Combine eggs, sugar and oil. Beat on high speed until creamy and thick, 3-5 minutes. Sift together flour, cinnamon, salt and baking soda. Slowly add 1/3 of the dry ingredients to egg mixture; beat well. Repeat with remaining dry ingredients, beating well after each addition. Batter will be extrememly stiff; it may be necessary to blend with a spatula or spoon. One by one, fold in carrots, coconut, pineapple, walnuts and raisins.
2. Divide batter between the 3 prepared cake pans. Bake at 350 for 40-45 minutes, arranging cake pans in oven once. The cake is done when the tester inserted in center comes out clean. Let cake cool in pans 5 minutes. Turn out onto rack to cool completely.
3. When cakes are cool, prepare frosting: combine margarine, cream cheese, sugar and vanilla. Beat until smooth. Frost cake.
CHRISTMAS COOKIES - Rum Cookies
I know it's a little early, but it is time to start baking for the
holidays. This is the BEST Christmas Cookie recipe EVER!
1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup of brown sugar
4 large eggs
1 cup nuts
2 cups of dried fruit
1 bottle Capt. Morgan rum
Sample the rum to check quality. Take a large bowl, check the rum again to
be sure it is of the highest quality, pour one level cup and drink. Turn on
the electric mixer. Beat one cup of butter in a large fluffy bowl. Add one
teaspoon of sugar. Beat again. At this point it's best to make sure the rum
is still OK, try another cup just in case.
Turn off the mixerer thingy. Break 2 leggs and add to the bowl and chuck in
the cup of dried fruit, Pick the frigging fruit off floor. Mix on the
turner. If the fried druit gets stuck in the beaterers just! pry it loose
with a drewscriver. Sample the Cuervo to check for tonsisticity. Next, sift
two cups of salt, or something. Check the Capt. Morgan.
Now shift the lemon juice and strain your nuts. Add one table. Add a spoon
of sugar, or somefink. Whatever you can find. Greash the oven. Turn the cake
tin 360 degrees and try not to fall over. Don't forget to beat off the
turner. Finally, throw the bowl through the! window, finish the Capt Morgan
and make sure to put the stove in the dishwasher.
QuickChick wrote:These are so good! They are especially yummy with soups and stews.
2 cups Bisquick
1/4 cup sugar
6 oz (about half) a beer
Pour batter into muffin cups.
Bake at 350 for 20 minutes.
Makes about 9
Lighter tasting beers like Corona, pilsners and light beer works best. I've tried Rickards Red and the biscuits were just NOT the same.
Jwolf wrote:This is a recipe that I got from Cooks.com, but I've modified to my own liking; the best part about it is that you can do the same. But start with the same ammount of oats and bran, and keep the ratio of dry to wet ingredients about the same. Enjoy!!
Yummy Homemade Granola
3 cups old-fashioned rolled oats
3/4 cup natural bran
1/2 cup sesame seeds
1/2 cup chopped nuts (almonds and/or cashews)
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/3 cup honey
1/3 cup melted butter
1 cup raisins (or other dried fruit)
Stir together all ingredients except raisins/dried fruit. Spread in 15x10x1in baking pan. Bake at 375F for 15-20 minutes, stirring once. Allow to cool completely; add raisins or dried fruit and store in tightly-sealed containers.
B-Girl wrote:This one is the one I got ages ago from RR - it seems to be just slightly varied from the other 2 Jacc listed...I suppose it's all about playing with the recipe to suit your tastes!! Enjoy
1 c. whole wheat flour
1 c. rolled oats
¼ c. bran
1 tsp. baking soda
½ c. brown sugar
½ c. raisins (8 Tablespoons)
¼ c. chocolate chips* (4 Tablespoons)
¼ c. margarine, non-hydrogenated* (4Tablespoons)
½ c. natural peanut butter (8Tablespoons)
1 tsp. vanilla
Mix ingredients well. Form batter into balls and slightly flatten onto non-greased baking sheet. Bake at 350 F for 12-14 minutes. (175 C)
Makes 26 cookies.
*Note: Baker’s Semi-sweet chocolate chips and Olivina/Lactancia margarine have no trans fats. This recipe will be trans fat free if these ingredients are used.
babysteps wrote:Chocolate Raspberry Brownies
(hey, they have fruit in them!)
1 cup raspberries
4oz unsweetened chocolate, chopped
1/2 cup butter
1 1/4 cups sugar
1/2 tsp vanilla
3/4 cup a.p. flour
Puree raspberries and pass through a sieve. Set aside. Melt chocolate with butter. Cool. Beat eggs with sugar until pale and thickened (about 5 minutes). On low speed, beat in vanilla and chocolate mixture. Beat in raspberry puree. Stir in flour. Scrape batter into a 9" spuare pan. Bake 350 for 25-30 minutes. Let cool completely on a rack before cutting.
fstreet wrote:Flourless chocolate cake
The new Runners World mag. has a recipe that calls for:
1 pound dark chocalate (nothing wrong there)
1 cup butter (ok, maybe not so good, but yummy)
10 egg yolks (ick!)
10 egg whites (ok)
1/2 cup sugar (yummy - but empty calories)
4 tbl spoons brown sugar
2 tbl spoons sugar
I know chocolate cake is not really meant to be healthy but is this recipe really any better than your typical chocolate cake (with flour) recipe?
Is flour that bad?
PhILLiPs12 wrote:Granola Bars
2 cups quick cooking oats
1 cup all-purpose flour
3/4 cup packed brown sugar
3/4 cup raisins
1/2 cup wheat germ
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup chopped English walnuts
1/2 cup vegetable oil
1/2 cup honey
2 teaspoons vanilla extract
DIRECTIONS:Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with aluminum foil or parchment paper, and spray with vegetable oil spray.
In a large bowl, stir together oats, flour, brown sugar, raisins, wheat germ, salt, cinnamon, and walnuts. In a smaller bowl, thoroughly blend oil, honey, egg, and vanilla; pour into the flour mixture, and mix by hand until the liquid is evenly distributed. Press evenly into the prepared baking pan.
Bake 25 to 30 minutes in the preheated oven, or until the edges are golden. Cool completely in pan before turning out onto a cutting board and cutting into bars.
* You can use a 1/2 cup brown sugar and they will still be sweet enough
* You can use whole wheat flour.
* Toss in a handful of chocolate chips if you like
TracyW wrote:I finally found the recipe today, sorry it took a few days.
These are a knock off of the pre-made $$$ mix that you can get. Pretty basic ingredients & they are often requested for work!
"No-Pudge" Brownie clone
1/2 cup of unsweetened cocoa
3/4 cup of flour
1 tablespoon cornstarch
1/4 tablespoon baking soda
1/4 tablespoon salt
1 1/4 cup sugar
2/3 cup of nonfat/lowfat vanilla yogurt. I use 2 Neilson low fat Fresh Flavour Vanilla myself... they are a bit chewier this way.
Mix all dry ingredients together, add yogurt - bake in an 8x8 pan that has been sprayed with a non-stick spray. 350 Degrees for 30-35 minutes.
16 servings - 103 Cal/0 g Fat/1 G fibre
Individual serving (I've never made these myself...)
2 Tablespoons of the dry mix
1 Tablespoon of yogurt
Mix & microwave on high for 1 minute in a custard cup.
Deb wrote:Whole Wheat Banana Chocolate Chip and Pecan Muffins
1 c. all-purpose flour - whole wheat
1/4 c. sugar
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 c. quick cooking oats, uncooked
1/2 - 3/4 cup chocolate chips
2 handfuls of pecan pieces
1 c. mashed banana
1/2 c. milk
1/4 c. butter, melted
1 egg, beaten
Combine first 10 ingredients, blending thoroughly; make a well in center of mixture. Combine remaining ingredients, stirring well; add to dry ingredients, stirring just until moistened. Fill greased and floured muffin pans 2/3 full. Bake at 400 degrees for 15 minutes or until done. Yield 1 dozen.
I made these for the first time today, they are a bit on the heavy side, but really tasty and filling!
seuss wrote:Folks from UBC might recognize this recipe. It got me through many a long afternoon. It was published some years ago in a UBC Food Services cookbook.
1 c butter
2 c white sugar
2 lg eggs
1 tsp vanilla
3 c mashed bananas (approx 6 med)
3 c flour
2 tsp baking powder
2 tsp baking soda
1 c sour cream
1 tsp cinnamon
1/2 c brown sugar
1 1/2 c chocolate chips [or more!]
Cream butter and white sugar. Beat in eggs one at a time then vanilla. Add bananas. Combine flour, baking powder and soda. Add to banana mixture alternating with sour cream. Combine cinnamon and brown sugar. Pour ½ of banana mixture into pan. Sprinkle ½ of cinnamon mixture then ½ of choc chip over then repeat layers.
Official directions are at 350 for 50-65 mins in a 9 by 13 pan. I find this cake too tall so I do 325 for 60-65 mins in a 33 by 23 cm pan.
runamuck wrote:Peanut Butter Balls
These peanut butter balls are yummy, relatively healthy, and they make a quick simple snack.
½ cup Peanut Butter
½ cup Honey
½ cup Rolled Oats } toast in oven if you would like
½ cup Wheat Germ}
½ to ¾ cup Dried Milk Powder, depending on moisture
Mix all ingredients and make into balls. Store in fridge.
You may want to cut back on the honey - they are fairly sweet.
I often substitute almond butter for the peanut butter.
You can also add ground flax seeds.
Note: I always really enjoy reading all of the posts on this site, and feel bad that I don't post more often. It makes me feel better sharing something for a change as opposed to just reading other people's posts. Ah, glad to get that off my chest!
Source: Hmmm... I got the recipe from my friend Peter and he got it from his sister and I'm not really sure where she got it......I actually made up the name of the recipe (yes, I know, its not very original). After Peter wrote out the recipe I asked him the name (I am an orderly person - I like my recipes to have names) he said "my sister said they have lots of protein" and scrawled the word Protein across the top of the page. Hmmm.
Stephan wrote:Stephan's Marathon Power Snack
I was inspired reading some of the threads on here and I decided to make my own power food to take with me on long runs including Races. I incorporated all the ingredients that have worked for me at various times and came up with something yummy. (I can't believe it turned out)
Anyways, No real recipe, I just threw in a bunch of things in a big bowl, mixed it up, put it in a container and stuck it in the freezer. Came out great, able to cut it in strips and one square inch cubes (bite size). Each wrapped in saran wrap cause they are a bit sticky.
Natural Peanut Butter
Quaker Harvest Crunch
Light White Corn Syrup
Crushed Whole Wheat Premium Plus Salted Crackers.
Taste wicked, easy to eat and swallow and packs a huge punch as far as calories and Carbs. I will try them on my LSD this sunday. Probably one Bite every 4-5K give or take.
Kelodie wrote:Source: www.cooks.com
OATMEAL, PEANUT BUTTER, CHOCOLATE CHIP COOKIES
In a bowl, mix:
2 c. quick cooking oatmeal
1 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
In another bowl, with mixer at medium speed, beat until smooth:
1 c. peanut butter
3/4 c. butter
1 c. brown sugar
1/2 c. white sugar
Blend, then beat in:
1 tsp. vanilla
1 (6 oz.) pkg. chocolate chips
Chill dough until you can shape it into balls. Flatten with a wet fork. Bake on ungreased cookie sheet at 350 degrees for 8-12 minutes.
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