down to Recipes
compiled by MithrandirCQ and Primula with
encourage a visit to the Middle-earth
Foodie blog for images and write-ups of some of the recipes you
will find here.
Merry's Mulled Cider
Mix together 2 quarts of apple cider, 20 whole cloves, 1/2
cup of sugar, 12 sticks of cinnamon, 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 brew another 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 sauté in bacon fat
the onions are limp. Add 1 pound of cubed beef, 1 tablespoon of flour,
salt and pepper to taste. Saute for several minutes, 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
Mash with 2 to 3 tablespoons of butter and enough milk to make a soft
Season with salt and pepper. Put the meat in a pie dish, cover with the
potatoes, and bake in a 375 degree oven for 30 minutes. Before serving,
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
chopped carrots, 2 cups of finely chopped celery, and 1 clove of
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. Purée the soup. Melt 2
of butter in a skillet, add 1/2 pound of sliced mushrooms,
and sauté for 5 minutes. Add to the soup. Add 1/4
cup of dry sherry. Heat thoroughly and serve.
Sift together 2 1/2 cups of flour, 2 teaspoons of double
acting baking powder, and teaspoon of salt. Cream 3/4 cup of
butter. Gradually add 1 cup of brown sugar (granulated brown
sugar works well) , creaming well. Blend in 1 unbeaten egg and 1
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
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
Roll half of the light-colored dough into a 10 by 4 inch rectangle.
half of the dark (chocolate) dough into a 10 inch roll and place on the
of light dough. Mold the light dough around the dark dough and wrap in
Repeat with the remaining dough. Chill for at least 2 hours.Cut the
into slices 1/8 to 1/4 inch thick. Place 2 slices
together on a greased cookie sheet to resemble eyes. Pinch the corner
each slice to give a slant-eyed look to the cookie. Place a chocolate
into the center of each eye. Bake for 8 to 12 minutes in a preheated
degree oven. Remove from the baking sheets at once. Store between
of foil in a flat, covered container. Makes approximately 3 1/2
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
large enough to surround the 8 peeled, hardcooked eggs. Place an egg in
center of each patty and form the sausage around the egg. Roll the egg
flour seasoned with salt and pepper, then in beaten egg, and then in
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 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.
Combine 1 cup of vanilla wafer crumbs, 1 cup of confectioners'
1 cup of chopped nuts, and 1 tablespoon of cocoa Add 2 tablespoons of
corn syrup and 1/4 cup of whisky. Mix well and shape into 1inch balls.
in confectioners' sugar and place in an airtight container. Store in
Bilbo's Orange Marmalade
Wash, dry, and peel 2 pounds of smooth, unblemished oranges Cover
peel with cold water and simmer for 2 hours, until it is tender. Slice
oranges very thin and mix with 2 pounds of sugar Drain the peel, cool,
scrape out the white pith. Slice the peel very thin. Combine the
and peel, and stir well. Simmer over a low heat until thick. Pour into
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 10 minutes. 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
clove of garlic. Roast for 25 minutes per pound in a 350-degree oven.
with mint jelly and Shire pudding.
1 cup of milk, 2 eggs, 1 cup of flour, and 1 teaspoon of salt in a
Put 3 tablespoons of hot beef or lamb drippings in a 9 inch glass pie
Pour the batter into the middle of the drippings. Bake in a preheated
degree oven for 15 minutes. Reduce the heat to 350 degrees and continue
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
for 45 minutes, or until a toothpick inserted in the center comes out
Let cool 5 to 10 minutes before turning out on a cake rack.
Heat the oven to 425 degrees. Mix , 2/3 cup of sugar,
4 tablespoons of flour, 1/3 teaspoon of cinnamon, and a
pinch of grated lemon peel. Mix with 3
cups of fresh berries (blueberries, blackberries, raspberries,
boysenberries). Pour into a pastry-lined pie pan. Dot with butter.
with the top crust. Brush the top crust with milk and sprinkle with
Bake for 35 to 45 minutes. If the crust begins to brown too much, cover
edges with tin foil.
Baked Bluefish For Gollum
Preheat the oven to 425 degrees. Place a 4 to 5 pound bluefish,
and split, on an oiled baking sheet, skin side down. Lay 5 or 6 strips
bacon across it. Bake uncovered for 25 minutes until the fish flakes
Sprinkle with fresh parsley and lemon juice and serve immediately.
Fruit Fool a la Sackville-Baggins
Cook a quart of berries (gooseberries, raspberries, or
in a heavy saucepan over a low heat for 30 minutes, stirring and
constantly. Add 1 cup of sugar and simmer until the sugar is dissolved.
in a fine sieve, cover, and refrigerate. Just before serving, whip 3
of heavy cream and fold it into the fruit mixture. Serve at once.
Ring Cookies and Sauron's Eyes
One batch sugar cookie dough, colored with yellow and touch of red
food color to achieve a nice golden color
Roll the dough 1/4 inch thick. Cut into rounds with a doughnut
(one which cuts out the center of the dough) and reserve the centers.
a fork to make cross-hatch marks (or, for the Tengwar and
write some form of Elvish with the back of a dinner knife). Sprinkle
marks with red sugar. Bake according to recipe directions and cool on
Take reserved centers and, using the back of a dinner
knife, press a linear "pupil" into each center. Fill the pupil with
shot. Sprinkle red sugar directly over the chocolate shot (trust me!).
about five minutes and cool on rack.
A bit of
red makes the cookies more gold-metal-like than sun-like. Sprinkling
sugar directly over the cross-hatch marks and the chocolate shot for
Sauron's Eyes will create a bit of a radiant look after baking and
time. It will only take three or four bits of chocolate shot per Eye,
you might just want to place them on by hand. It didn't take me but a
and I'm a slow baker!
Doc's Carrot Cake Recipe
Combine in Mixer:
1 box Yellow Cake Mix
1 sm. Box Vanilla Instant Pudding
2/3 Cup Orange Juice
1/2 Cup Vegtable Oil
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
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
Combine in mixer:
8 ounces Cream Cheese
1 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-Baker
More tasty Middle Earth recipes from our talented baker may be found at
her site: The
Bakery in Rivendell
Being a Baker and all... - by Mel Baggins
Bilbo’s Tea Cake
zest of one lemon (or orange if you prefer)
3/4 c. butter
1 c. sugar
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,
well after each. Add dry ingredients and lemon(or orange...) juice and
Just Until Combined. Spoon into greased loaf pan and bake at 350
for 30-45 min. or until golden. Wrap and store overnight before serving
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
before hiding in the refrigerator overnight. Perfect for unexpected
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
A Ball of Soft Dough. (*swish* this is Sting...don’t overmix, or you’ll
him this time!)
Dump onto floured board and kneed 8-10 times Just Until Smooth *pats
Sting at her side* Do Not 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!*
much mentioning in posts...The elusive healing tea appears!(this recipe
REALLY good for colds. I use it all the time :) )
Also known as ‘Sam’s
herb-lore of Middle-Earth is mostly confined to herbs native to the
records of True Athelas are scarce. However, it seems by all accounts
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
Echinaccia extract, liquid
Place Ginger, Mint and Garlic(peeled, but not crushed!) in a
and tie off. Add to boiling water and cook for 5-7 min. Turn off heat
add lemon juice. Remove spices and transfer to an insulated tea pot.
each cup, add a tsp. of honey(or to taste), and echinaccia extract to
Rx: Serce to any Man, Hobbit, or Dwarf (Elves don’t get sick,
suffering from congestion, sore throat, dry cough or Morgul blades.
have found the secret recipe that Merry used to prepare Frodo's
in FOTR...But because you're all so sweet, I'll share ;)
“They’re 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. thyme
2 c. water
2 tbsp. arrowroot
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
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
approx. one minute. Adjust salt and pepper to taste. Serve immediately
hungry Hobbits (Or eat them all yourself :) )
Melanie's Way Bread
Scottish 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
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 if
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
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
No 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 salt
1 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)
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
(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
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 soda
1/2 tsp salt
Combine the following 5 ingredients in a seperate bowl
1/2 c vegetable oil
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
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!
Old-Fashioned Rolled Oats - or if you really want to be authentic,
Whole, shelled almonds, or sliced almonds.
Pecans or Walnuts, chopped
Raisins and/or dried, sweetened cranberries. (apple also works!)
Brown sugar, molasses or real maple syrup
Whipped cream (from the can is the most fun)
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
cinnamon. You will never think of oatmeal the same way again!
: 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
dash of the cinnamon.
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 into their bowl, and help them with the cooking, of
Just top it with lots of brown sugar and a pat of butter!
- Gimli's Sister
Simp’s Hobbit Porridge
Start the oats the night before in a crockette (a small crockpot)
unless you’re 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!! someone’s already
made breakfast! Wow!
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
1 TBSP granulated sugar
½ cup raisins (optional)
1 egg, well beaten
½ cup milk
4 TBSP heavy cream
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, ½ 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 ¾" 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 ½ dozen
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 a floured 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
Something from the finer days, when
he entertained his cousins in style.
In a big bowl put: 4-5 lb. chuck, shoulder or round roast
Dry red wine
Apple juice or cider
One 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 can add 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.
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
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.
Strawberry & Banana French Toast
1 banana, sliced
4 slices Texas toast
½ cup of milk
½ teaspoon vanilla extract
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 Bread
I 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 350 degrees.
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 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)
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
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!
4 Tbsp butter
2 medium yellow onions, peeled and sliced
2 lbs potatoes, peeled and sliced
3 cups milk
5-½ cups canned chicken broth
¼ cups fresh chives, chopped
½ tsp celery seeds
¼ tsp dried thyme, whole
1 cup light cream
salt, to taste
black pepper (freshly ground, if possible), to taste
3 Tbsp cornstarch
3 Tbsp water
½ cup fresh chives, chopped
6 slices bacon, crisply fried and chopped
In a large stockpot, melt butter and sauté onion until
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. 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.
4 tablespoons butter
6 cups vegetable broth
1 garlic clove, minced
1/4 teaspoon thyme powder
1/4 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 Cookies for
Rangers in the field who only have one measuring cup with them.
1 cup butter
1 cup peanut butter
1 cup sugar
1 cup brown sugar
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
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!
Mrs. Cotton's Berry Pie
Pastry for double crust (9 inch)
1 egg white
2 tablespoons water, divided
1 cup sugar
¼ cup cornstarch
1 to 2 teaspoons grated lemon peel
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
3 cups fresh blueberries
1 cup fresh raspberries
Sugar 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
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 nectar
1/4 c. low fat sour cream
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 til smooth. 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.
Gaffer's Tomato Sauce
Fresh 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 FINE
SWEET BASIL FINELY CHOPPED
SMALL TO MEDIUM WELL DICED ONION
CLOVE OF GARLIC
(BROWN MEATS WITH OLIVE OIL AND GARLIC BEFORE ADDING SAUCE TO POT)
PORK SHOULDER / ROAST
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 ½ 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
(Perfect with Gaffer's sauce, above)
1 ½ SHOT GLASS OIL
(you may have to borrow one from the Green Dragon)
2 CUPS FLOUR
DEMITASSE WARM WATER
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.
1 ½ LB RICOTTA
½ LB CHOPPED MOZZARELLA
BAKE 45 MINUTES AT 350 DEGREES.
Daddy Twofoot's Eggplant Parm
What all good hobbits like to do with their eggplants!
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.
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 salt
1/2 teaspoon baking soda
1 teaspoon nutmeg
1 cup butter or shortening
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
Surely 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 fruit
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 have had their fill.
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
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.
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:
3 1/4 cups Sugar
3/4 cups pecans (or almonds)
1/2 cup Sugared Orange peel (cut in fine pieces)
1 teaspoon Cinnamon
1 teaspoon Cloves
1 teaspoon Mace
1 teaspoon Baking Soda
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
4 c. blackberries
Sugar to taste
Lemon zest to taste
Wash berries, lightly toss with sugar and lemon zest. Preheat
oven to 350 degrees.
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.
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)
Pinch of sugar
1 (1/4-ounce) packet active dry yeast (2
3/4 cup unbleached all-purpose flour
1/2 cup (1 stick) unsalted butter, room
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 glacéed cherries
1/3 dark raisins
1/3 cup golden raisins
1/3 cup candied ginger or lemon or
1 tablespoon unsalted butter, melted
In 2-cup glass measuring cup, stir together 1/2 cup warm water
(105°F to 115°F) 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.
Arrange rack in lower third of oven and preheat to 375°F. 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.
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
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
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
8 oz golden raisins
8 oz candied pineapple
1 lb candied mixed fruit
8 oz dried figs, quartered
8 oz dates, quartered
6 oz dried cranberries
½ – 1 cup red wine
Combine fruits and wine and soak overnight.
8 oz butter or margarine
8 oz brown sugar
½ cup molasses
4 – 5 large eggs
1½ + ⅓ cups all-purpose flour
¼ + ⅛ tsp baking soda
¾ tsp cinnamon
1⅛ tsp nutmeg
¾ tsp ground cloves
4 oz blanched almonds
8 oz lb pecans
4 oz walnuts
1 cup red wine (optional)
Preheat oven to 300.
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 1¾ - 2¼ 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.
With all the red wine, all you need is a roaring fire and some red
meat off the bone!
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
Click here for Apples
and Mushrooms Recipes
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
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 Muffins
Heavenly golden muffins
for all those golden-haired hobbitlings cavorting in Rosie's garden.
½ cup Sugar
1 ½ teaspoon Lavender
1 ½ teaspoons grated lemon zest
1 ¾ cups flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2/3 cup buttermilk
1/3 cup vegetable oil
1 teaspoon lemon extract
2 teaspoons melted butter
- Preheat oven to 400 º 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
A good bite for the sweet-tooth from the 'real' Shire.
125g Porridge oats
125g Rolled oats
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.
& 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:
(or Dinner in a Pumpkin)
Pumpkin (about 4-5 lb.)
1 lb. ground beef
1 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 except
the 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.
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......
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 tarragon
1-2 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
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
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.
Garlic is 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.
- Doctor Gamgee
Potatoes & Onions
6 – 8 potatoes, scrubbed, cut into chunks
2 onions, cut into chunks
⅓ cup olive oil
¼ 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
½ tsp salt
Preheat oven to 450.
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.
1 can whole kernel corn, drained
1 can creamed corn
2 Tbsp self-rising flour
¼ tsp salt
⅛ tsp black pepper
1 packet sugar substitute
2 large eggs
¼ cup milk
2 Tbsp butter, melted
Preheat the oven to 350. Lightly grease a casserole dish with cooking
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 (½ cup) servings.
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 to coat evenly. Sprinkle with 1/2
teaspoon salt, toss to coat, and distribute in even layer. Roast 10
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
** An aluminum foil liner prevents burning on dark nonstick baking
sheets. When using baking sheets with a light finish, foil is not
required, but it is recommended for easy cleanup.
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.
Cube 8 slices of bread (we quarter it both ways for 16 cubes per
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
It sounds weird, but is totally Yummy!
- Doctor Gamgee
This 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)
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
Fantastic Bread ala Vison
OK. You need a heavy Dutch oven for
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.
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
1 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 temperature
1/4 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
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.
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
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
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
-reduce the oven heat to 425 F. and bake with the lid ON for 30
-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
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.
How to Fix Runny Jam or Jelly
Oh 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
1/4 teaspoon baking soda
Mix and let set until gas has been completely expelled - stand for 10
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
Click here for Blob's
Collection of Jello Recipes from the Fans
Click here for
the Thanksgiving Page
cake for Bilbo and Frodo, submitted by Old Toby
Cake with swan-boat for the
"Into the West" party