The Joy of Spam Folder Cooking

Month: August 2016

Chicken Fritters

Hey there, sugar!

So this is a new one to me. I’ve heard of apple fritters, corn fritters, banana fritters… basically fruit and vegetable fritters. I’ve never heard of a chicken fritter. But that was what I found in spam.

Spam fritters. Now that just sounds wrong…

Back to the chicken fritters. First of all, I looked at the email that contained this message. For those of you worried about infecting computers, don’t click on the URL. Fred likes to repeat that every time I work on this. Don’t click on the URL. I didn’t, Fred, and I won’t, so please, find something new to harp on. Because if you don’t, maybe I’ll make that recipe with prunes.

Back to the spam. The subject of it was:

10-Second Cheat Makes You Never Forget a Single Thing Again

Oh, there are times I wish this was true. I’d love to remember the last place I left my sunglasses, or my keys, or even my purse. Instead I wander the house looking for them and repeatedly asking Fred if he’s seen them and of course, he’s useless. But anyway, it’s spam, so I pretend anything in that spam is a lie. Except for the recipes. So far those have been pretty good.

Now to this week’s recipe!

 Season well, pieces of cold roast chicken.[Pg 21] Make a
fritter batter, stir the pieces in. Drop by spoonfuls into boiling fat. Lemon
juice added to the seasoning is an improvement.

 

Well, that isn’t much help. Make a fritter batter, indeed! I did find one at
http://www.food.com/recipe/yummy-fritter-batter-167297
And that looks pretty good, but the idea of having a pot of boiling fat in my kitchen does not. So this week, I won’t be making the recipe. I’ll talk about doing it a lot, but boiling fat is just… not going to happen.

Until next week, toodles!

 

Fig Ice Cream

Hey there sugar!

This week I picked a random recipe and as luck would have it, it’s ice cream!  It has been  hot enough to melt lately and ice cream just sounds so perfect.  The bad part is that it is fig ice cream.  Fred doesn’t hate figs as much as prunes, but it’s up there.  His mother had this fixation with Fred eating enough prunes every day and he hasn’t touched a single one since he moved out.  He had the misguided idea that

  
Put 3½ cupfuls of milk in a double boiler and as soon as it comes
to a boil stir in two tablespoonfuls of corn-starch that has 
been[Pg 19] mixed with ½ a cupful of cold milk. Cook for ten 
minutes. Beat together 3 eggs and a cup and a half of sugar. 
Pour the cooked corn-starch and milk on this, stirring all the 
time. Put back again on the fire, and add 1 tablespoonful of 
gelatine which has been dissolved in 4 tablespoonfuls of cold 
water. Cook three minutes. Set away to cool. When cold add 
1 pt. of cream and 1 tablespoonful of vanilla and freeze. When 
the mixture has been freezing for ten minutes, take off the cover
and add 2 cupfuls of chopped figs. Cover again and freeze hard.

So let’s break down the ingredients:

  • 4 cups of milk
  • 2 tbsp corn starch
  • 3 eggs
  • 1½ cups sugar
  • 1 tbsp gelatine
  • 4 tbsp cold water
  • 1 pt cream
  • 1 tbsp vanilla
  • 2 cups chopped figs

You know, with the exception of the chopped figs, this recipe is kind of generic. I bet I could make it some time with peaches or strawberries.  Strawberry ice cream sounds awesome.

There’s also no mention of an ice cream maker, so that’s nice, since I don’t have one.   It just sounds like I heat a bunch of things together in a pot, add the cream and vanilla and freeze and later add the not-figs but strawberries.   I’ll have to try this one soon.

Until next time, toodles!

 

Brown Sugar Meringues

Hi there, sugar!

Last week’s recipe was a nice cookie and turned out real good, so for this time around I decided to try a cookie again. The other recipe was prunes, and that was right out. No prunes this week! No prunes ever, if Fred had his way. That man truly hates prunes.

Anyway, unlike the other recipes I’ve posted about, this one wasn’t titled. But with an ingredient list of brown sugar and egg whites, I figured it was a meringue. A brown sugar meringue at that. Isn’t it funny how you can make cookies out of two ingredients? Just brown sugar and egg whites and bake… and there’s your cookies.

My friendly KitchenAid® helped me with the recipe. I just love that thing. Throw everything in it and watch it go! I’m so happy Fred bought me that.

Now on to the recipe:

Ingredients :

4 large egg whites
1 cup packed light brown sugar

Directions :

1. Preheat the oven to 250°F (130°C). Beat the egg whites in a bowl with an 
electric mixer until soft peaks form. Beat in the brown sugar, 2 tbsp at 
a time.

2. Line 2 baking sheets with wax paper. Using a heaping teaspoon for each, 
spoon the meringues, spaced about 1in (2.5cm) apart, on the baking sheet. 
Bake for 1 hour, or until they are crisp on the outside and slightly 
chewy inside.

brownsugar - 1

Since I used my KitchenAid and I have yet to figure out how to take pictures of ingredients in a metal pan without making it look ridiculous, we’ll have to make do with a picture of the final product. Plus, how interesting is a picture of egg whites and brown sugar? It looks just like the cookies… only liquid and a lighter brown.

Considering they aren’t chocolate chip cookies, or even super chocolate chip cookies like last week’s, Fred said they were pretty tasty. He’d rather have a chocolate chip cookie though, but that’s Fred’s opinion about most cookies.  They are awfully light though.

Until next time, toodles!

Minnesota Munchers

Hi there, sugar!

So the latest recipe made Fred very happy, ’cause he sure loves a good cookie.   Fred’s definition of a ‘good cookie’ is one that contains chocolate chips.

This one has the name ‘Minnesota Munchers’ for reasons I can not figure out.  I know someone who grew up in that state and he said he’d never had one himself.  He thought the recipe sounded great, so he was sure after me to make it.  So make it I did!
So on to the recipe!

1 cup butter, softened
1 1/2 cups brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup milk chocolate chips
1/2 cup semisweet chocolate chips
2/3 cup toffee bits
1 cup chopped pecans

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium bowl, cream
together butter and sugar. Beat in eggs, one at a time, then stir in vanilla. Combine flour,
baking powder and salt; stir into creamed mixture. Fold in milk chocolate and semisweet chips,
toffee bits and pecans. Drop by tablespoons onto cookie sheet. Bake for 10 to 12 minutes in
preheated oven. Cool on baking sheet for 5 minutes before removing to cool completely on wire
racks. Makes 4 dozen.

 

Doesn’t that sound great?  It’s basically a chocolate chip cookie with added toffee and pecans.  They did turn out pretty too.

 

IMG_2433

And tasty!  Fred said he’d like it a lot if I’d make these almost as often as I make regular chocolate chip cookies.  I’d call them a success!

Until next time, toodles!

 

 

 

Oregon Trail Mix

Hi there sugar!

This week’s recipe is Oregon Trail Mix. I always thought of trail mix as that collection of M&Ms, nuts, raisins, and other stuff. Just pile it all together in a bag and go. Apparently… I may have been wrong. Or maybe this recipe is. Because it doesn’t sound like any trail mix recipe I’m aware of.

6 cups Kix cereal
1-1/2 cups coarsely chopped or whole, roasted Oregon hazelnuts
1 cup golden raisins
1 cup banana chips
1 small package non-instant vanilla pudding
1/2 cup honey
1/2 cup peanut butter

Mix cereal, nuts, raisins and banana chips together. In saucepan, combine vanilla pudding and
honey; bring to a boil and boil 30 seconds. Remove from heat. Stir in peanut butter; mix well.
Pour over cereal mix and mix until coated. Put on cookie sheet to cool.

So… mixing the cereal, nuts, raisins and banana chips together sounds fine. But then you use a sauce pan for pudding and honey? And then add peanut butter and mix it all up?Now… I mean, won’t this melt or something if you put it in a bag and take it for a hike? Maybe I just think it will because I live in the warmer climes. This is Oregon trail mix, after all, so it could be just fine for Oregon. Although I’m told it occasionally gets a mite warm up there as well.

I was going to make it and take pictures, but Fred informed me he doesn’t like hazelnuts. At all. So, no pictures this week.

Until next time, toodles! >

Copyright © 2019 The Joy of Spam Folder Cooking

Theme by Anders NorenUp ↑