Thanksgiving Crunch Time:

Tis the season... for Thanksgiving gatherings and potlucks. Need some ideas for what to make, take or gift that has the flavors of home? I have a few recipes to spark your creativity!

First, check out THIS POST from two years ago on Thanksgiving favorites you can make without an oven.

Second, HERE are some no bake desserts that are sure to please.

Now, for those trying to maintain that pre-holidays figure... let's take a look at some lighter alternatives.

Green Beans with Lemon and Garlic You can find green beans at Costco

Try using olive oil or chicken broth instead of butter in your mashed potatoes.

Sautéed Broccolini with Tomatoes

Here's a light alternative to desert... could use any variety of orange and substitute 1/4 to 1/2 tsp of ground ginger for crystalized ginger.

And knock the socks off your guests with a salad that is seasonal, beautiful, tasty and healthful...

image courtesy bhg.com


Persimmon, Orange, and Pomegranate Salad

ingredients
1 pomegranate
2 large persimmons
5 cups salad greens (I like a mixture of spinach and lettuce)
6 tablespoons thinly sliced green onions
1 recipe Persimmon Vinaigrette
4 medium navel oranges, peeled and thinly sliced*

directions
1. Score an "X" into the top of the pomegranate. Break apart into quarters. Working in a bowl of cool water, immerse each quarter; use your fingers to loosen the seeds from the white membrane. Discard peel and membrane. Drain the seeds; set aside.
2. Cut each persimmon in half; remove core. Slice into 1/4- to 1/2-inch-thick slices.
3. In a large bowl combine lettuces and green onions. Drizzle 1/2 cup of the Persimmon Vinaigrette over salad; toss to coat.
4. To serve, arrange greens on six chilled salad plates. Arrange persimmons and oranges on top of greens, tucking a few in and under leaves. Sprinkle with pomegranate seeds. Pass the remaining Persimmon Vinaigrette.

*
If desired, substitute two grapefruits for the oranges or use a combination of oranges and grapefruit.

You can make the dressing ahead of time. Place vinaigrette in an airtight container. Seal; chill for up to 3 days.

Persimmon Vinaigrette (You will need a blender, or finely mince persimmon and onion)

Yield: 1-1/4 cups
ingredients
1 large persimmon
1/3 cup olive oil
1/4 cup red wine vinegar
1 1/2 teaspoons orange zest
2 tablespoons orange juice
1 tablespoon honey
1/2 medium red onion, chopped
1/2 teaspoon Dijon-style mustard
Dash ground cinnamon or gound allspice
Dash ground black pepper

directions
Persimmon Vinaigrette::
1. Remove the core from persimmon; cut in half. Scoop out pulp (you should have about 1/3 cup), discarding skin. Place pulp in a blender or food processor. Cover and blend or process until smooth. Add olive oil; red or white wine vinegar; orange zest; orange juice; honey; onion; mustard; cinnamon; and pepper. Cover and blend or process until smooth. Makes about 1-1/4 cups.


Happy and Healthy Holidays, no matter where you live!
~Ovenless chef

No-bake Desserts

Sweet Chocolate log:

http://www.myrecipes.com/recipe/sweet-chocolate-log-10000000630131/
*you can find vanilla wafers at Home Plus in the cookie/cracker aisle

Peanut Butter Tart:

http://www.marthastewart.com/333937/peanut-butter-tart

* could use any crisp cookie for crust, cream and cream cheese at HomePlus, condensed milk at a local Asian mart. (check side streets for these, the signs are usually in English)

Allrecipes Top No-Bake Cookies:

http://allrecipes.com/Recipes/Desserts/Cookies/No-Bake-Cookies/Top.aspx

27 no bake recipes from Martha Stewart... some ingredients might be hard to get a hold of. But feel free to check out iherb.com or nicedeli.com to see what you can get a hold of! (You'd be surprised... especially with iherb.com)

http://www.marthastewart.com/275742/no-bake-desserts/@center/276943/grilling-recipes#/281740


Espresso Cereal Bars:

http://www.tablespoon.com/recipes/espresso-cereal-bars-recipe/1/


TO find more No-bake desserts, cookies and treats... simply use your favorite search engine and type in "Best No-Bake Recipes" or "Best No-Bake Desserts" or even "Best No-Bake Cookies."

If you have questions on where to find ingredients, ingredient substituion ideas, or anything foodie in general... feel free to leave a comment and I will try to get back with you ASAP! :)

Strawberry Wine Cranberry Sauce

Image courtesy google


2 1/2 C dried cranberries
1 C frozen strawberries (no need to thaw)
3/4 C red wine (I suggest a dry wine such as shiraz, merlot or cabernet)
1/2 C sugar
water

1. Boil some water and pour over cranberries. Let sit for 10-15 minutes. This will help rehydrate the cranberries and remove the oils added during processing.
2. Drain water from berries and add to medium saucepan along with the strawberries, wine and sugar.
3. Pour water in until just covering ingredients by a little less than 1 cm. (about 1/4 inch)
4. Bring to boil for 2-3 minutes, then drop to simmer. Stir constantly.
5. Simmer for 10-15 minutes or until desired consistancy. It will thicken a bit when it cools. (use fork to break up larger strawberry chunks)
6. Remove from heat a allow to cool 15 minutes minimum before serving. Can refridgerate to speed up process.

Works well as a side dish, ice cream topping, spread on toast, or served over a block of cream cheese with crackers. Be creative. Enjoy.

courtesy ovenless chef

No Bake Peanut Butter Pie

image courtesy allrecipes

1 (8 ounce) package cream cheese
1 1/2 cups powdered sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
2 (9 inch) prepared graham cracker crusts

Directions
1.Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
2.Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.

Half filling ingredients for just one pie!
And to make your own no bake crust:

Crust:
10-12 crushed cookies/Oreos
enough butter to hold crumbs together. 2-ish T

1. mix butter and crumbs together. I used my blender to crumb cookies, then added the butter in and mixed until I got a good "dough" for the crust.
2. Press crumb mixture into foil pie pan and press down, try to get some up on the sides

Top your pie with Oreo crumbs, peanut butter cups, or drizzle with choclate or peanut butter sauce! :)

modified from allrecipes

Summer Staples (Great for picnics and get togethers!)

image courtesy google

The name of the food is hidden in the link, so just read the link to see what tasty treat you could create!

***Salads Galore:

*Pasta Salads:

http://ovenlesschef.blogspot.com/2011/05/italian-pasta-salad.html
http://allrecipes.com/recipe/sesame-pasta-chicken-salad/detail.aspx
http://allrecipes.com/recipe/blt-pasta-salad/detail.aspx
http://allrecipes.com/recipe/taco-pasta-salad/detail.aspx
http://ovenlesschef.blogspot.com/2010/04/macaroni-salad.html

*Fruit Salads: (A wide variety of canned fruits at Home Plus)

http://allrecipes.com/recipe/ambrosia-fruit-salad/detail.aspx
http://allrecipes.com/recipe/sunday-best-fruit-salad/detail.aspx
**tip** Use yogurt as a base with any mix of fruit to create a cool,creamy fruit salad in minutes! (You can also sprinkle with a little cinnamon or nutmeg for a little spice, or sweeten it up even more with some mini marshmallows!!)

*Veggie Salads:

http://ovenlesschef.blogspot.com/2011/06/fattoush-lebanese-salad.html
http://ovenlesschef.blogspot.com/2010/11/eriks-broccoli-salad.html
http://ovenlesschef.blogspot.com/2010/04/cucumber-salad.html

*Chicken Salads:

http://ovenlesschef.blogspot.com/2010/08/cabbage-chicken-salad-with-ramen.html
http://allrecipes.com/recipe/holiday-chicken-salad/detail.aspx
http://allrecipes.com/recipe/fruity-curry-chicken-salad/detail.aspx
http://ovenlesschef.blogspot.com/2010/04/dijon-chicken-salad.html

*Green Salads with your favorite Dressing:

http://ovenlesschef.blogspot.com/2011/06/ranch-dressing-or-dip.html
http://ovenlesschef.blogspot.com/2011/06/grandmas-dressing-catalina-style.html
http://ovenlesschef.blogspot.com/2011/06/honey-mustard-dressing.html
http://ovenlesschef.blogspot.com/2011/06/italian-dressing-mix.html
http://ovenlesschef.blogspot.com/2011/06/raspberry-vinaigrette.html

***Dip the Day Away:

*Sweet:

http://ovenlesschef.blogspot.com/2010/12/cookie-dough-dips.html
http://ovenlesschef.blogspot.com/2010/04/annies-fruit-salsa-and-cinnamon-chips.html
http://ovenlesschef.blogspot.com/2010/05/chocolate-syrup.html

*Savory:

http://ovenlesschef.blogspot.com/2011/01/disappearing-taco-dip.html
http://ovenlesschef.blogspot.com/2010/12/black-eyed-pea-dip.html
http://ovenlesschef.blogspot.com/2010/12/easy-cheese-ball.html
http://ovenlesschef.blogspot.com/2010/04/layered-black-bean-dip.html
http://ovenlesschef.blogspot.com/2010/04/hummus.html
http://ovenlesschef.blogspot.com/2011/06/ranch-dressing-or-dip.html
**Tip** Try mixing equal parts Salsa and sour cream/cream cheese for a yummy dip with tortilla chips! :)

***Cool Treats:

http://ovenlesschef.blogspot.com/2011/06/homemade-vanilla-pudding.html
http://ovenlesschef.blogspot.com/2011/06/homemade-chocolate-pudding.html
http://ovenlesschef.blogspot.com/2010/12/choc-chip-cookies-ovenless-style.html
http://ovenlesschef.blogspot.com/2010/10/south-african-dessert-milktart.html
http://ovenlesschef.blogspot.com/2010/04/sarahs-applesauce.html
http://ovenlesschef.blogspot.com/2010/04/easy-cheesecake.html
http://ovenlesschef.blogspot.com/2011/06/no-bake-peanut-butter-pie.html

**Get creative and find ways to cook yummy meals that won't heat up the kitchen too much this summer!
**Try adding flavor to your meals by soaking your meats or veggies in your favorite marinade!
**Freeze your leftover coffee in the mornings in Ice cube trays for a refresshing iced Coffee after work... or if you need a morning perk without the sweat!
**Utilize those fresh seasonla fruits and veggies to create cool snacks and meals!
**Buy clearanced fruit that is starting to turn and cut them up, freeze them and use them for inexpensive smoothies or make a crisp for a fresh dessert!


Want to make a yummy fruit dip? Can't find marshmallow creme? Try this recipe:
http://www.grouprecipes.com/58165/home-made-marshmallow-fluff.html
and combine like so:
http://allrecipes.com/recipe/fruit-dip-ii/detail.aspx

For some summer sips check out this post:
http://grabafork.blogspot.com/2011/06/summer-sips.html

Happy Fourth of July from the Ovenless Chef!

Homemade Vanilla Pudding

2 tablespoons sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 cup 2% milk
1 egg yolk, lightly beaten
1 1/2 teaspoons butter
1/2 teaspoon vanilla extract
Directions

In a small saucepan, combine the sugar, cornstarch and salt. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat. Gently stir in butter and vanilla.
Cool for 15 minutes, stirring occasionally. Transfer to dessert dishes. Cover and refrigerate for 1 hour.

Courtesy allrecipes

Homemade Chocolate Pudding

1/2 cup white sugar
3 tablespoons unsweetened cocoa powder
1/4 cup cornstarch
1/8 teaspoon salt
2 3/4 cups milk
2 tablespoons margarine or butter
1 teaspoon vanilla extract


In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in margarine and vanilla. Let cool briefly, and serve warm, or chill in refrigerator until serving.

courtesy allrecipes

Ginger Crinkle Cookies

1 1/4 C DARK Brown Sugar (No substitutes)
1/2 C oil
1 egg
2 C flour
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 1/4 tsp ginger

extra ginger and sugar for rolling

1. Whisk together oil, egg and sugar.
2. Add dry ingredients and combine with hands after wet ingredients are absorbed.
3. Roll dough into large gumball sized balls, then press gently between palms to form disk. (approximately 1/2 inch thick)
4. In separate bowl, combine 1/4 C white sugar and *1/4 tsp ginger* (optional)and dip each disk into sugar mixture until fully coated.
5. Heat skillet to lowest temp and place 4-5 disks in pan. (They hold shape well) Place a lid on top and let cook for 7-9 minutes.
6. Flip cookies with spatula and let other side cook for 5-7 minutes. (Cookies will become more pale with cooking)

Remove from heat, let cool and enjoy! :)

Courtesy Ovenless Chef

Oreo Truffles

Image courtesy Tanda Belanger

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed (about 4-1/4 cups), divided
2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted


MIX cream cheese and 3 cups cookie crumbs until well blended.

SHAPE into 48 (1-inch) balls. Refridgerate until firm.

DIP in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.

REFRIGERATE 1 hour or until firm. Store in tightly covered container in refrigerator.

(courtesy kraftrecipes.com)

Cookie Dough Dips!!!

(Images courtesy howsweeteats.com)

The Hardest part is choosing your flavor!!!!

Cookie Dough Dip (Base)

makes about 1 1/2 cups

1/2 cup butter

1/3 cup brown sugar

1 8-ounce block of cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

*Add ins for Chocolate Chip Cookie Dough Dip:
3/4 C Chocolate Chips

*Add ins for Snickerdoodles Cookie Dough Dip:
2 T Cinnamon

*Add ins for Peanut Butter Cookie Dough Dip:
1/2 C Peanut Butter and 1/2 C Chocolate Chips

* Add ins for Chocolate Fudge Cookie Dough Dip:
1/2 C cocoa powder and 1/2 C Chocolate Chips

Melt butter in a small saucepan over medium heat. Add brown sugar and whisk until sugar dissolves and mixture starts to bubble. Set aside to cool, and whisk in vanilla.

Cream together cream cheese and powdered sugar for 60 seconds. With mixer on low speed, add in brown sugar and butter mixture. Mix until combined. I added the chocolate chips at this time so the mixer could break them up into pieces. You can so that, or just fold in the chocolate chips.

Garnish with additional chopped chocolate. Serve with sliced fruit, cookies, crackers, pretzels or a spoon.Whatever your heart delights in!
****************************************************************************

You can make the base and then make THREE dips out of one batch. Simply use these measurements after dividing the base Dough Dip into thirds... roughly 1/2 C each.
Now pick your 3 favorite flavors and enjoy!

Chocolate Chip Cookie Dough Dip:
1/3 C Chocolate Chips

Snickerdoodle Cookie Dough Dip:
1/2 T Cinnamon

Peanut Butter Cookie Dough Dip:
1/4 C Peanut Butter and 1/4 C chocolate Chips

Chocolate Fudge Cookie Dough Dip:
1/4 C Cocoa Powder and 1/4 C Chocolate Chips

Dip away my friends... Dip away!

(Courtesy howsweeteats.com)

Cafe Mocha Cake Truffles

For this recipe you will need to make the cake and frosting in the Cafe Mocha Cake and Coffee Butter Cream Frosting post.
And... chocolate for dipping. About 2-3 Cups. I used block chocolate from Home Plus... it was in the baking section.

After the cakes are cooled, crumble the cakes into a large mixing bowl. Crumble until they look like dirt. Yes, I said dirt... no big clumps okay! ;)

Then you pour all the frosting over the crumbs and stir together until fully incorporated.

Set the mixture in the fridge and let it chill for about 35-45 minutes. *hint* the thinner the mixture is, the quicker it cools.... so spread it out on a tray to get down to business sooner.

After chilling, form small balls from the mixture and place on plates or trays.(They are going back in the fridge to firm up) Continue until all the dough is formed into the small balls... a little smaller than a golf ball.

Put them back in the fridge for 30 minutes and start melting the chocolate for dipping!

Time to melt the choclate. You can do this by using your microwave in 30 second incraments, stirring between nukes.(My preference) Or by using a double boiler... google it. (Basically a glass bowl larger than your saucepot that dips about a 1/3 into your saucepot. It rests on the lip of the saucpot while you simmer water. Simmer, not boil. Then you place your chocolate in the glass bowl and stir until all chocolate is melted. Turn off the flame, and dip.)

Finally... using a toothpick and stabbing the truffle ball, you dip and dunk until fully coated in chocolate. Allow excess to drip off and place on a foil lined tray or plate. *I did not have toothpicks, so I used two spoons and manuvered the truffles in the chocolate just fine that way.*

Chill until the choclate is firm.

EAT! Or give as presents... but your loss! :)

Courtesy ovenless chef

Cafe Mocha Cake w/ Coffee Butter Cream Frosting

Cake:
1 C brewed, cooled coffee
1/2 C cocoa powder
2 C flour
3/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 C butter, softened to room temp
1 C & 2 T sugar
2 eggs
3/4 tsp vanilla

1. Fill steamer 1/3-1/2 full with water and bring to boil.
2. In bowl, combine sugar and wet ingredients with whisk. Add dry ingredients and mix until fully combined.
3. Split batter between two buttered/greased foil pans.
4. Steam each pan for 25 minutes after reducing heat to medium high.

Frosting:
1/2 C butter, softened to room temp
1/8 tsp salt
2 egg yolks
3 T cream or whole milk
1/4 C brewed, cooled coffee
2 1/2 C powdered sugar
3 T coffee creamer... if you have it... if not, just use 3 T powdered sugar.

Whisk all ingredients vigorously until creamy and smooth.
I cheated and used my blender after combining all ingredients. I just put small 1 cup batches in and blended until smooth and creamy. :)

Let cakes cool before frosting. Enjoy! :)

Courtesy Ovenless Chef

Homemade Eggnog

6 eggs
2 extra egg yolks
4 cups whole milk
3/4 cup heavy cream
1/2 cup plus 2 Tablespoons of sugar
1/4 teaspoon salt
1 Tablespoon vanilla extract
1/2 teaspoon grated nutmeg
1 cup bourbon/ or rum


1. Start by whisking the eggs, egg yolks, sugar, and salt in a large pot until well-blended. Keep on whisking while you slowly pour in the milk until it is completely mixed-in.
2. Next, turn your stove burner to the lowest possible setting and place pot on burner. Continuously whisk ingredients for 25-30 minutes or until the mixture reaches 160°F and will coat the underside of a spoon. (Be patient... it will take a while to heat up and then it thickens quickly, so keep an eye on it and remove from heat as soon as it gets thick!)
3. Next, remove the mixture from heat and strain it into a large-sized bowl, making sure to get out any pieces of cooked egg.
4. Now stir in the bourbon/rum, vanilla, and nutmeg, and transfer your mixture to a covered dish.
5. Refrigerate the mix for at least 4 hours before proceeding.

Finally, when you're ready to serve your eggnog, grab the heavy cream and whip it well. Now just fold in the chilled mix, pour, serve and enjoy!

Makes 12-14 servings.

For non-alcoholic eggnog, simply follow the instructions for steps 1-3. In step four, simply substitute 1 cup whole milk for the bourbon/rum and proceed with the remaining instructions.

courtesy eggnogrecipe.net

* I found nutmeg at Kim's Club... so far, that is the only place. I got my cream at Home Plus. (If you can't find nutmeg, try using cloves or cinnamon. Start with just a 1/4 tsp and work your way up based upon taste.)

Peanut Butter Pretzel Truffles

1/2 C creamy peanut butter
1/3 C chopped pretzels
1/2 C powdered sugar
1/2 C melted chocolate

1. In bowl, mix peanut butter, pretzels and powdered sugar.
2. Microwave for 25 seconds and stir until fully combined.
3. Place in freezer or fridge until firm.
4. Using about a tsp of mixture, roll dough in hands to form small balls. (You should get between 12-18)
5. Then return balls to fridge or freezer until hardened.
6. While dough hardens, melt chocolate in double boiler or in the microwave for 30 second increments, stirring between each cycle.
7. Then using two spoons, dip balls in chocolate and coat. Place coated balls on a cookie sheet or tray and place in fridge after all balls are coated.
Enjoy your truffles!

These are best stored in an airtight container or bag in the fridge.

*These are also good with crunchy peanut butter. (use only 1/3 c of p. sugar with the crunchy p.b.)
* Also tasty with a little drizzle of honey… about 1/2- 3/4 tsp.

Courtesy Ovenless Chef

Dipped P.B. Zec Cookies

3-4 sleeves Zec crackers (equal to one box Ritz crackers)
jar of Peanut Butter
Bag of Chocolate chips or melting Chocolate

Spread p.b. on crackers and form sandwiches.
Melt chocolate over double boiler or in microwave... stirring often.
Dip sandwiches in chocolate to cover and place on tray to put in fridge.
Allow Chocolate to harden.... and eat! ;)
Store the remaining cookies in airtight container or bag.
Enjoy.

courtesy Anna Schuett

Choc. Chip Cookies... ovenless style!

Chocolate Chip Cookie Dough Truffles
Makes approx. 3-4 dozen

2 1/2 C flour
1 tsp salt
1/4 tsp baking soda
1 C (2 sticks) butter
3/4 C granulated sugar
3/4 C packed brown sugar
1 tsp vanilla
1/3 C milk
1 c mini semi-sweet chocolate chips (can use chopped chocolate bar)

2+ C dark chocolate chips (Again can use chopped chocolate bars)

Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy(or by hand with whisk... let butter get really soft/not melted though). Add milk and vanilla. Stir in flour, baking soda and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips. (I used a chocolate bar, chopped to size of mini chips)

Cover and chill dough for 1 hour.

When dough is firm enough to handle (it may help to lightly flour your hands), form dough into 1″ balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let chill for 30 minutes.

Melt chocolate candy coating in a double boiler or in microwave according to package directions. Using forks or a dipping tool, dip cookie balls into candy coating to cover. Tap fork on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week (though good luck making them last that long).

Half batch: 1-2 dozen

1 1/4 C flour
1/2 tsp salt
1/8 baking soda
1/2 C butter
6 T gran. sugar
6 T packed brown sugar
1/2 tsp vanilla
5 T milk
1/2 C chocolate chips

1+ C Chocolate for dipping

Enjoy!

Courtesy loveandoliveoil.com

Brigadeiro: Brazilian caramel-like candies

Image courtesy allrecipes.com
These Brazilian candies are quick and easy!!!

3 tablespoons unsweetened cocoa
1 tablespoon butter
1 (14 ounce) can sweetened condensed milk

1.In a medium saucepan over medium heat, combine cocoa, butter and condensed milk. Cook, stirring, until thickened, about 10 minutes. Remove from heat and let rest until cool enough to handle. Form into small balls and eat at once or chill until serving.


**The above directions were what came with the recipe... slightly vague, so here is a little more detailed explanation.
1.First off, sift your cocoa to break up any clumps... if you dont have a sift, just use a whisk and mix the cocoa until no clumps remain... you can also just mash the cocoa with your fingers.
2. Pour all ingredients in sauce pan and mix well before turning the heat on. I would recommend using a baking spatula.
3. Then crank the heat to medium heat and be prepared to stand there the whole time to stir... just keep stirring, just keep stirring.
4. When you tip the pan a little bit, and the "dough" appears to be loose from the pan, then wait another 2 minutes and then remove from heat... again, stiring the entire duration it is over the heat. (You don't want burnt candy.)
5. Let the dough cool for a few minutes while you lay out a layer of clear wrap. Pour the dough out on the clear wrap and using the spatula, create a thin 1/2 inch layer. (this will help the dough to cool more quickly and evenly.) Slap another layer of clear wrap on top and stick it in the fridge.
6. after about a half hour, get out some butter and the dough. grease your hands up with a smidge of butter and pinch off enough dough to make a small bite-sized ball.
(1/2-3/4 inch round) roll ball in palm of hands... you may have to use your fingers too... the butter can be slippery! ;)
7. once ball is formed, roll in cocoa powder, powdered sugar, hot cocoa mix, crystal sugar, sprinkles, nuts, coconut, just whatever your heart desires!
8. One batch should make about 15-20 balls depending on size.
(Best stored in fridge... makes for a good, chewy texture!)


courtesy allrecipes.com
** modified instructions courtesy ovenlesschef

You can get condensed milk in Asia marts. My asia mart carries a brand called Indo milk... check your local market and read fine print on cans of "milk" products. (I also found some at Home plus, but it is not consistantly on the shelf in the baking section.)

Sylvia’s Perfect Pie Crust

1-½ cup Crisco (vegetable Shortening)
3 cups All-purpose Flour
1 whole Egg
5 Tablespoons Cold Water
1 Tablespoon White Vinegar
1 teaspoon Salt

Preparation Instructions
In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.

Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)

When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.

With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

Courtesy thepioneerwoman.com

Piled Apple Pie

Image courtesy Anthony Rosero

1 batch of Unbaked Pie Crust
Filling
3 whole Large Apples, Peeled, Cored, And Sliced Thin
½ cups Brown Sugar
½ cups Sugar
1 Tablespoon All-purpose Flour
1 cup Heavy Cream
2 teaspoons Vanilla
⅛ teaspoons Cinnamon

Topping
7 Tablespoons Butter
¾ cups All-purpose Flour
½ cups Brown Sugar
¼ cups Pecans (more To Taste)
Dash Of Salt

Preparation Instructions
Filling:
Add apple slices to a large bowl.
In a separate bowl, mix together cream, 1/2 cup brown sugar, 1/2 cup sugar, 1 tablespoon flour, vanilla, and cinnamon.
Pour over apples.
Pour all into pot and bring to boil, then reduce to low heat and cook until apples are tender.
Turn off heat.

Topping:
In a mixing bowl, combine butter, flour, sugar, chopped pecans, and salt.
Mix until everything comes together in clumps.
Heat pan to medium low and add ingredients to pan.
Stir constantly until butter is almost completely evaporated.
Remove from heat and allow to cool to room temp.

Crust:
Roll out crust to 1/4 inch thickness.
Cut into no more that 2X2 inch pieces.
In pan, heat oil about 1/2 inch deep to just below medium heat.
Once hot, add pieces of crust to oil and fry on each side until golden brown.
Remove to plate lined with paper towels to remove excess oil.
Continue process until you have 2-3 pieces of crust per desired number of servings.

Now....
Layer crust, filling, then topping on plate and serve with whipped cream or a scoop of ice cream! Enjoy!

All components can be made ahead of time and frozen. To reheat apples, you can bring up to temp in pot on the stove, or in a microwave.

Recipe courtesy thepioneerwoman.com, modifications to preparation methods by ovenlesschef.

Persimmon Bread

1 C Persimmon pulp (just blend fresh fruit in blender)
2 eggs
1/2 C oil
1 1/2 C sugar
1 1/2 C flour
3/4 tsp cinnamon
1/4 tsp nutmeg
3/4 tsp salt
1 tsp baking soda
1 C dried cranberries or raisins
*1/2 C chopped walnuts (optional)

1. Fill pot 1/3 with water and bring to boil. reduce heat to medium- medium high and place steaming tray in.
2. Combine wet ingredients and sugar with whisk in mixing bowl.
3. Add dry ingredients and combine with plastic spoon or mixing spatula.
4. Add fruit and nuts to batter.
5. Butter or oil two foil pans 15X20cm.
6. Divide batter evenly between pans. Do not fill more than halfway up any pan.
7. Steam each loaf for 25 minutes.
8. Sprinkle with cinnamon and sugar and serve! :)

Loaves freeze well and will keep for about 3 months in airtight container/bag. Simply remove to room temp and allow to thaw before serving.

Courtesy Lindsey Lett, inspired by several recipes online.