The Hobbits' Cooking Guild

The varied peoples of Middle-earth at times found unity in their pursuits, and all too often experienced deep rifts. Engage in lively conversations as we banter about the differences between the Alliances, and recruit for our People as well. Remember, keep it friendly.

Postby Ruby_Loamsdown » Sun Nov 25, 2001 5:31 pm

No, Rodia, i haven't posted a recipe YET! I can't decide which one to post. I think the danish my mom makes for christmas day is a good one, especially since the holidays have started. <BR><BR>here it is: Danish Puffs<BR>1/2 cup butter or margarine softened<BR>1 cup flour<BR>2 tablespoons water<BR>1/2 cup butter or margarine<BR>1 cup water<BR>1 teaspoon almond extract<BR>1 cup flour<BR>3 eggs<BR>confectioner's sugar glaze(below)<BR>chopped nuts (my mom uses sliced almonds)<BR><BR>heat oven to 350. Cut 1/2 cup butter into 1 cup flour. sprinkle 2 tablespoons water over mixture; mix. round into ball; divide in half. on ungreased baking sheet, pat each into strip, 12x3 inches. strips should be about 3 inches apart.<BR>heat 1/2 cup butter and 1 cup water to rolling boil in medium saucepan. remove from heat and <i>quickly</i> stir in almond extract and 1 cup flour. stir vigorously over low heat until mixture forms a ball, about 1 minute. remove from heat. beat in eggs (all at ince) until smooth and glossy.<BR>divide in half; spread each half evenly over strips. bake about 60 minutes or until topping is crisp and brown. cool. (topping will shrink and fall, forming the custardy top of this puff). frost ith confectioner's sugar glaze and sprinkle generously with nuts.<BR>10 to 12 servings<BR><BR>Confectioners' Sugar Glaze:<BR>mix 1 1/2 cups confectioners sugar, 2 tablespoons butter or margarine, softened, 1 1/2 teaspoons vanilla and 1 to 2 tablespoons warm water until smooth and of spreading consistency.<BR><BR>I love these danishes! Christmas wouldn't be the same for me without them! Enjoy!
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Postby Ruby_Loamsdown » Sun Nov 25, 2001 5:36 pm

oops! <img src="i/expressions/face-icon-small-blush.gif"border=0>
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Postby Ruby_Loamsdown » Sun Nov 25, 2001 5:39 pm

geeze! sorry again! <img src="i/expressions/face-icon-small-blush.gif"border=0><img src="i/expressions/face-icon-small-blush.gif"border=0><img src="i/expressions/face-icon-small-blush.gif"border=0>
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Postby Woodley » Sun Nov 25, 2001 5:40 pm

MARGERINE BAD. NOT USE MARGERINE. YUCKY MARGERINE.<BR>MARGERINE FOR GREASING GEARS.<BR>NICE HOBBITS EAT BUTTER. BUTTER BETTER.<BR><img src="i/expressions/face-icon-small-devil.gif"border=0><img src="i/expressions/face-icon-small-devil.gif"border=0><img src="i/expressions/face-icon-small-devil.gif"border=0><img src="i/expressions/face-icon-small-devil.gif"border=0><img src="i/expressions/face-icon-small-devil.gif"border=0><img src="i/expressions/face-icon-small-devil.gif"border=0><img src="i/expressions/face-icon-small-devil.gif"border=0>
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Postby Gli » Sun Nov 25, 2001 11:57 pm

Butter is the key to all the really good tasty treats!!<BR><BR>Coming soon - the very simple recipe for Gli's incredibly delicious butter crust <img src="i/expressions/face-icon-small-smile.gif"border=0> But first...<BR><BR>HipHipHooray Rodia!!!<BR><BR>Pesto Stuffed Mushrooms<BR>These are so easy and so tasty!! I like to make my own pesto*, but it's not required. You'll need - <BR>~2 doz. large button mushrooms<BR>8 oz. pesto<BR>8 oz. grated parmesan cheese<BR><BR>Remove the stems from the caps and arrange caps topside down on a rimmed cookie sheet [a rimless cookie sheet will allow oil to spill all over your oven - whaddamess!]. Fill the hollows of the caps with ~1t. of pesto, then top with parmesan.<BR><BR>Bake in a 350-degree oven until mushrooms are tender and cheese is melted and starting to brown, ~20-25 minutes. Use the leftover mushroom stems in a salad, or saute them in butter to have with pasta.<BR><BR>*My pesto doesn't have a "recipe," so much as a list of what's combined and ground up in the food processor.<BR>pine nuts - ~1/2 c.<BR>cilantro [basil will also add a nice flavour, though I wouldn't use both] - ~2 c.<BR>garlic - as much as you can handle!<BR>grated parmesan - ~1/2 c.<BR>olive oil - enough to make it squishy, but not runny, ~1/2 c.<BR>salt & pepper - to taste
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Postby Rodia » Mon Nov 26, 2001 10:18 am

<img src="i/expressions/face-icon-small-blush.gif"border=0><BR><BR><BR><BR>You people are a saltpinch away from making me run and hide....<BR><BR><BR>Speaking of, can anyone explain salted butter to me, please?<BR>Not good for nothing except baked spuds.?(
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Postby Woodley » Mon Nov 26, 2001 3:38 pm

<img src="i/expressions/face-icon-small-blush.gif"border=0> <img src="i/expressions/face-icon-small-blush.gif"border=0> OK everybody we’ll have to pipe down, she’s the self-deprecating type. <img src="i/expressions/face-icon-small-blush.gif"border=0> <img src="i/expressions/face-icon-small-blush.gif"border=0> <BR>Rodia please don’t hide I promise to keep the complements down to a dull roar. <img src="i/expressions/face-icon-small-crying.gif"border=0> <BR><BR>Salted butter nevermade any sense to me either.<BR><BR>I never learned to spell margarine correctly because I don't use it.<BR>
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Postby eilona » Mon Nov 26, 2001 11:10 pm

HOOORAY! Rodia's back! <i> Begins to sing, Food, Glorious Food ,la,lalala. She's forgotten the words, lalalala </i><img src="i/expressions/face-icon-small-happy.gif"border=0><BR><BR>I have been having the most dreadful time to get on. Henceforth, I come unprepared with anything magnificent, but, a supermoist chocolate cake. It's called Wacky Cake. I haven't even bothered to ice it. MMMMMMM GOOD! <BR><BR>I will check out foodservers asap.
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Postby Sauron's_Nagging_Wife » Tue Nov 27, 2001 1:45 pm

<br><br><< <i> Ahoj, Rodio! Jak se mas? Praha je moc zima a seda. <img src="i/expressions/face-icon-small-sad.gif"border=0> </i> >><br><br><BR><BR>Hobbit Cooking! What a great idea! We've already eaten all the hobbits at the Great Tower! I <i>love</i> hobbit ribs! As long as someone cuts the meat off the bones so i don't get my hands dirty!<BR><BR><i>Seeing the way everyone is staring at her, Legrace turns and quickly exits the room.</i>
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Postby Woodley » Tue Nov 27, 2001 2:58 pm

<img src="i/expressions/face-icon-small-shocked.gif"border=0> I don't speak Orc, but I think we've just been insulted. <img src="i/expressions/face-icon-small-shocked.gif"border=0><BR>and she didn't even tell us how she likes them done. I supose she eats them raw and doesn't clean her teeth. How unsavory!<img src="i/expressions/face-icon-small-devil.gif"border=0>
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Postby Gli » Wed Nov 28, 2001 6:14 pm

Isulted indeed!!<BR><BR>Rodia, about salted butter - when a recipe including butter calls for a little salt, you can skip the salt & use salted butter. It's also good as a spread, because it's got just a little more flavour than sweet butter, hence some people's preference for it. There might be other reasons for its existence, but I don't know them <img src="i/expressions/face-icon-small-smile.gif"border=0><BR><BR>Here is the recipe for my incredibly tasty, buttery, flaky, tender pie crust -<BR><BR>Makes 1 single-crust nine- to ten-inch.<BR><BR>1 1/4 c. all-purpose flour <BR>1/2 t. salt <BR>1/2 t. sugar <BR>1/2 c. unsalted butter, chilled and cut into small pieces <BR>1/8-1/4 c. ice water<BR><BR>This can be done in a mixing bowl by hand, but the key to pie dough lies in blending the ingredients quickly, so as to inhibit the formation of gluten. For this reason, I use a food processor. Combine flour, salt, and sugar. At this point, you may add to the flour mixture as you desire any additional ingredients for flavour, such as 1/4 t. cinnamon, 1-2 T. poppy seeds, 1 t. orange or lemon zest, etc.; or up to 1/3 c. powdered sugar to sweeten. Add butter to flour, and blend until the mixture resembles coarse meal [in a food processor, this should take 8 to 10 seconds].<BR><BR>Drizzle 1/8 c. ice water over the mixture and blend until dough holds together without being wet or sticky; be careful not to over mix. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.<BR><BR>Flatten the dough into a disk, and wrap in plastic. Transfer to the refrigerator and chill at least 30 minutes, preferably longer.<BR><BR>Rodia, if there is any interest in a crash course in working with pie dough, I can write up a sort of primer. What do you think?
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Postby Woodley » Fri Dec 07, 2001 3:20 pm

Hello ? <BR><BR>Is anyone in.<BR><BR>Where is everybody?
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Postby eilona » Fri Dec 07, 2001 4:30 pm

hi there. i haven't been here for a little while. will post again later. are you done your xmas baking and shopping? no??? me neither <BR><img src="i/expressions/face-icon-small-happy.gif"border=0><img src="i/expressions/face-icon-small-happy.gif"border=0><img src="i/expressions/face-icon-small-happy.gif"border=0><img src="i/expressions/face-icon-small-happy.gif"border=0><img src="i/expressions/face-icon-small-happy.gif"border=0>
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Postby Jeria » Fri Dec 07, 2001 4:49 pm

Hello Woodley;<BR><BR>Just thought that some people would enjoy this family favorite straight from the Dales (and I have heard that it is a favorite of Samwise... but I can't say for sure)<BR><BR><b>Apple Custard Crumble</b><BR><BR>8 cups sliced peeled apples<BR>1/4 cup granulated sugar<BR>2 tbsp all purpose flour<BR>1 tsp cinnamon<BR>2 eggs<BR>1 cup milk<BR> grated rind of 1 lemon<BR>1 tsp vanilla<BR><BR>Crumble:<BR>2/3 cup rolled oats<BR>1/2 cup packed brown sugar<BR>1/4 cup whole wheat or all purpose flour<BR>2 tsp cinnamon<BR>3 tbsp butter, cubed<BR> Real Whipping Cream<BR><BR>Pre-heat oven to 350 F. Lightly grease 8-inch square glass baking dish. Layer apple slices in dish. In bowl, whisk together sugar, flour and cinnamon: whisk in eggs until frothy. Whisk in milk, lemon rind and vanilla; pour over apples. Spread evenly on top and press to flatten apples. <b>Crumble:</b> In bowl, combine oats, brown sugar, flour and cinnamon. With fingers, mix in butter until mixture is crumbly. Sprinkle over apple mixture. Bake for about 50 minutes or until apples are tender, custard is thickened and topping is golden. <BR><BR>Serve warm or cold with a dollop of whipping cream.
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Postby Woodley » Sun Dec 09, 2001 1:40 pm

Hi,<BR>My dsl was offline for five days and now the net is running slowly.<BR>The One Ring Tolkien Online.com is running slowly (note no signature)(no happy faces.) It's taking forever to post,and I haven't even begun my christmas shopping. I have no "White Elephants" or "Mathoms" to palm off on my Hobbit friends as gifts. So I'll have to go off to the dreaded Mirkwood Mall of Glendale. May Varda preserve me.<BR>If I survive the retail asault I shall fear no evil and will boldly face the adverse. (I miss the smile faces)<BR><BR>Merry christmas everybody! <BR><BR>I think that anyone with hobbit taste buds could spend long evenings savoring "Apple Custard Crumble" Oh, it just sounds so tasty.
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Postby eilona » Sat Dec 22, 2001 12:11 am

Woodley, you're absolutely correct. It does sound yummy. <BR><BR> Mincemeat cookies coming right up. How about some tarts? Apple-cranberry sound good to anyone??<BR><BR> In case I don't have a chance later on, Happy Yule, Merry Christmas and Season's Greetings to one and all.
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Postby Elf_Sheen » Tue Dec 25, 2001 3:07 am

<i>A dark elf walks in, quiet as a mouse, in the dead of night. She put up a tree, quickly and quietly, then decorated it with all sorts of Trinkets without disturbing anyone. Then she looked into her big black bag (with red trim) and pulled out gifts for everyone in this Guild and then placed them under the tree with a note that read:</i><BR><BR>The AMMM Federation wishes you all a Merry Christmas!! <BR><BR>(hey we do have a soft spot for Holiday Cheer! )<BR><BR>Shane-ta Claus <BR>
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Postby Elf_Sheen » Tue Dec 25, 2001 3:13 am

Bwa-ha-ha-ha <i>Said Shane-ta Claus as she left</i> Merry christmas to all and to all a Good Night
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Postby Rodia » Tue Dec 25, 2001 5:29 am

Lol...<BR><BR><BR>Hm. We never had a Christmas party...suppose it's all my fault.<BR><BR>But Christmas has only just started! And you know what?<BR>I think we should have a feast, and caroling, and invite everybody.<BR><BR>So, people of Middle Earth and elsewhere!<BR>Come in, bring your favourite/traditional/national/delicious Christmas dish, and a carol to go with it! I'll start another thread for the carols in Eru's forum, too.<BR><BR><img src="i/expressions/face-icon-small-smile.gif"border=0>Hm?<img src="i/expressions/face-icon-small-smile.gif"border=0>
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Postby Woodley » Tue Dec 25, 2001 4:23 pm

MERRY CHRISTMAS<BR><BR>SEASONS EATINGS<BR><BR>THIS IS MY 99TH POST
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Postby Woodley » Tue Jan 08, 2002 6:07 pm

TORC is back online. Is anybody hungry?
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Postby eilona » Tue Jan 08, 2002 7:34 pm

I'm ready to feed the elven horde!!! This is the first time I've been able to get on TORC. It's so nice to be home again.<BR>Woodley, want a cup of tea?? How about some scones with whipped cream and homemade jam??? Check the counter, there are a dozen varieties from gooseberry to rasperry and grape to applebutter. Aaahhh! Orange pekoe is soooo good.
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Postby Rodia » Wed Jan 09, 2002 7:35 am

Yay!!! it's back. That plain html was an eyesore.<img src="i/expressions/face-icon-small-sad.gif"border=0><BR><BR>I'm always hungry.<BR><BR>hey, you guys,off topic but I just have to tell you....yesterday I took the LAST maths test of my life!!! boy it feels gooood.<BR><BR>And I have a (erhhmm..) prom on Saturday.<img src="i/expressions/face-icon-small-happy.gif"border=0> Life is so grand.<img src="i/expressions/face-icon-small-wink.gif"border=0><BR><BR>
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Postby Woodley » Thu Jan 17, 2002 3:40 pm

Oh darn,<BR><BR>It took me twenty minutes to get here and now I've forgoten what I wanted to say. <img src="i/expressions/face-icon-small-sad.gif"border=0> <BR><BR>Rodia and Eilona I'm glad you're still here.<BR>I prefer pinot noir to tea but thanks for offering. <img src="i/expressions/face-icon-small-smile.gif"border=0> <BR><BR>Perhaps we could have some of those lovely Hobbit cookies.<BR><BR><BR>
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Postby RavenTinuviel » Thu Jan 17, 2002 4:10 pm

It has been awhile since I been here. I have a good recipe I will post here in a bit <img src="i/expressions/face-icon-small-smile.gif"border=0>
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Postby Woodley » Thu Jan 17, 2002 5:31 pm

All hail the return of the lovely and talented Raven Tinuviel <BR><BR>Praise her with great praise
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Postby Rodia » Fri Jan 18, 2002 8:18 am

Oooh...I have to get back to the Guild...to tell you the truth, onering's crashes made me stray towards fanfiction sites...I'm gonna have to try and focus on the forums again.<img src="i/expressions/face-icon-small-wink.gif"border=0><BR><BR>And updates...argh. Woe is me.<BR><BR>Welcome back all.<img src="i/expressions/face-icon-small-smile.gif"border=0>
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Postby Woodley » Fri Jan 18, 2002 5:23 pm

Hey, you folk have to check out this thread.<BR><BR><a target=new href="ftp://http://www3.tolkienonline.com/thewhitecouncil/messageview.cfm?catid=24&threadid=32691">ftp://http://www3.tolkienonline.com/thewhitecouncil/messageview.cfm?catid=24&threadid=32691</a>
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Postby eilona » Sat Jan 19, 2002 1:04 am

Happy hollydays to all and sundry:<BR>I'm still saying happy new years greetings to folks at work- since it's a huge wheel with a lot of little cogs in it...No reason why I can't say it here too!!<img src="i/expressions/face-icon-small-happy.gif"border=0><BR><BR>Rodia how did the prom go??<BR>Woodley how come I can't get onto that thread you posted?? Netscape can't find it.
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Postby Woodley » Sat Jan 19, 2002 6:48 pm

Gee Eilona Idon't know why netscape can't find the thread.<BR><BR>It's the new weird food thread. You'll have to find it the hard way.
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