Rochelle Leavitt: Orange Frostie

Orange Frostie



½ cup sugar

½ cup milk

1 tsp. vanilla

1 6 oz can of orange juice

1 tray ice cubes (about 4 cups)

1/3 cup powdered milk

1 cup water

Combine all of the above ingredients in a blender except the ice cubes. Start the blender remove the little cap and add the ice cubes one at a time until thickened enough for your liking.

Strawberries or any other flavoring may be added instead of the orange juice

Katy Glenn: Baklava

Baklava

Ingredients
1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey
Directions
1. Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
2. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
3. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
4. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
5. Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

Kirstin Young: Finska Pinnar

FINSKA PINNAR
Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Cookies Desserts
Ethnic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb Butter or margarine
1/2 c Sugar
1 Egg -- separated
1/2 ts Vanilla
2 1/4 c Flour
Pearl sugar

Beat butter until creamy, then beat in sugar and egg yolk. Add vanilla.
Gradually work in flour to form dough. Chill. Roll dough out into long
ropes about 1/2 inch in diameter. Brush ropes with lightly beaten egg
white, then cut into 2 1/2-inch lengths. Dip each in pearl sugar to coat.
Place on greased baking sheets and bake at 350F 15 to 20 minutes.

Megan Furcini: Beef Curry Soup

Ingredients
1 pound cubed beef stew meat
2 onions, chopped
2 tablespoons margarine
6 cups beef stock
2 tablespoons curry powder
2 bay leaves
2 potatoes, sliced
2 tablespoons distilled white vinegar
2 teaspoons salt

Directions
In a large saucepan or pot, brown the beef cubes and onions in butter or margarine.
Add the beef stock, curry and bay leaves. Cook at low heat for 30 minutes.
Add the potatoes, vinegar, and salt. Simmer for 45 minutes to 1 hour, until all is tender. Serve hot!!

Christina McCardell: Scottish Potatoes

Scottish Cooking, Scottish Stovies
(potatoes, onions and left-over meat)
Serves 4
In the past when money and food were in short supply Scots know how to make the most of their meagre resources, stovies are a good example of a peasant dish that combined any left-over meat with plenty of potatoes, the mainstay of the crofters diet in the last century. Being mainly potato it provided energy in the form of starch and bulk to fill empty stomachs. Despite the dishes "poor" origins it is very tasty, filling and often served with oatcakes at ceilidhs (country dances) and evening wedding receptions.
Ingredients
2 oz beef dripping (sunflower oil may be substituted for the dripping)
4 tablespoons of good gravy (water may be substituted)
2 medium onion, finely chopped
2 lb. peeled and roughly sliced potatoes
Left-over roast beef, chopped (or any meat, i.e. hamburger)
Parsley, chopped (for garnish)
Salt & pepper
Directions
Cook the onions in the dripping until they are soft but do not brown them. Add the potatoes to the onions and mix well. Cover the pot and cook for about 10 minutes, stirring occasionally so as to prevent sticking. The gravy, meat, salt and pepper should now be added and mixed well. Again cover the pot and cook slowly until the thin potatoes are mushy and the thicker ones cut soft - an hour should be sufficient (this part of the cooking can be done in a large Pyrex dish in the oven, which will give a delightfully browned and crunchy topping). The dish should be garnished with the parsley and served with oatcakes and a glass of milk.

Lauren Rea: Nanaimo Bars

Nanaimo Bars

First Layer

1/2 cup butter, melted
1/4 cup brown sugar
3 Tbsp. cocoa powder
1 egg, beaten
2 cups graham cracker crumbs
1 cup flaked coconut
1/2 cup chopped walnut

Combine ingredients and pat into a 9" square ungreased pan. chill for 1/2 hour.

Second Layer

2 cups powdered sugar
1/4 cup butter, softened
1/4 cup cream of milk
2 Tbsp. custard powder

Beat all ingredients until smooth and fluffy. Spread carefully on top of first layer.

Third Layer

3 1 oz. chocolate squares
1/4 cup butter

Melt chocolate and butter together. Spread over second layer and chill. Cut in small bars and serve.

Aarti Reddy: Samoa Girl Scout Cookies

Samoa Girl Scout Cookies




Samoas are the #2 best-selling cookie for Girl Scout troops, and we can all understand why. Just the thought of their caramel coconut goodness makes my mouth water! With this easy recipe you can make your own delicious batch of Samoas.


Things You'll Need:

3-4 dozen shortbread or butter cookies (store-bought or homemade)
3 cups shredded coconut
12-oz. bag of chewy caramels (Werther's is the best!)
1/4 tsp. salt
3 tbsp. milk
8 oz. chocolate chips (dark or semi-sweet)



Step 1
Preheat the oven to 350. Spread coconut on a baking sheet and toast for about 20 minutes. Make sure to stir it around every 5 minutes or so and watch it very closely near the end of the baking time to keep the coconut from burning. Cool the coconut on the baking sheet, continuing to stir occasionally.


Step 2
Put the unwrapped caramels in a large bowl - make sure it's microwave safe! - with milk and salt. Cook the ingredients on high for 3-4 minutes, stirring occasionally to help everything melt together. Once the mixture is smooth and blended, fold in the toasted coconut with a rubber spatula or other small spatula.


Step 3
Spread 2-3 teaspoons of the coconut/caramel mixture on each cookie. If the caramel starts to get too thick, reheat it in the microwave to make it easier to spread.


Step 4
Allow the caramel topping to set on the cookies while you melt the chocolate chips in the microwave for 45 seconds at a time, stirring in between to keep from scorching. Dip the bottom of each cookie into the melted chocolate and set on wax paper, parchment paper or a silicone baking mat.


Step 5
Move the remaining chocolate into a ziploc bag with the corner snipped off, or a piping bag if you have one available. Drizzle the cookies with the rest of this chocolate, melting more if necessary to finish off all the cookies. Let the chocolate set completely before storing the cookies in a container.