SDD- The Food Blog

1/2 C Milk
1/2 C Butter
1 C granulated sugar
1 C brown sugar
6 T Cocoa (heaping)
3 C rolled oats
1 C shredded coconut
1 t vanilla
1 T corn syrup

Combine milk, butter, sugar, cocoa and syrup in a saucepan. Bring to a full boil. Remove from heat. Add remaining ingredients. Drop by teaspoonfuls onto a cookie sheet. Cool



No-bake, chocolatey as all get-out....These are good. Enjoy.

Edit- You'll notice that I now have cocoa included in the ingredients list. Kinda makes it a little easier to make, plus gives it that cocoa taste that is, well, rather necessary ;)

...TRY finding a brisket in this town. Almost impossible, but I finally did it yesterday. Hit Cantor's,a butcher shop in Winnipeg's Weston area, and got myself a 4 pounder. It's been in the oven since 11 this morning, it smells incredible, and it better taste as good as it smells.

This is the first brisket I've ever done- I know the perils involved, particularly without a smoker and 12 hours to cook it in, but I know how these things go. ALmost 6 hours should be enough, no?


No?

So, another US Thanksgiving/Canadian Grey Cup weekend has passed, and that can only mean one thing.

All of you Merkins out there are enjoying a Jones Turkey & Gravy soda, and we're stuck without.

We get Jones soda, just not the cool flavors. Like Turkey & Gravy. Or Pumpkin Pie. Or Brussels Sprouts.

So here's the plan. You guys send us a bottle or two of the Turkey stuff, we'll send you some cookies. Or just paypal some money for shipping and whatnot. Whichever. It's XXXmas, we can work something out.

And if anyone knows if Holiday Spice Pepsi is available this year, let me know. That stuff makes great floats.

4 C flour (divided)
1/4 C icing sugar
3/4 C butter, creamed
1/4 t salt
1 t cream of tartar
2 egg yolks
1 C sour cream
milk
melted butter

Filling:
1 c sugar
1/2 c bread crumbs
1.5 c crushed walnuts or pecans

Sift together icing sugar, 3 1/2 cups of flour, then add salt, cream of tartar, sour cream, egg yolks, and creamed butter. Mix lightly and form into a ball. If the ball sticks to your hands, add small amounts of flour until the ball doesn't stick.

Take small amounts of dough, and roll them into walnut-sized balls, place in a bowl and cover. Refrigerate for at least four hours, or overnight.

Roll oout the dough balls into circles, and cut into 4 or 6 triangles. Brush with melted butter, and sprinkle with filling. Roll from wide end to tip. Place 1/2 inch apart on a baking sheet, and brush with egg wash (use the whites from the two egg yolks).

Bake at 350F for 25 minutes, or until light brown.



This is a recipe I received from my Aunt Mary, that my mom used to make all the time when I was a kid. We used to call them 'Holupchi cookies' (HO-lup-chee, like Ukraininan cabbage rolls- now I'll get emails about spelling), since that might have been the only way mom could get us to eat them when we were kids. They were immensely popular with the whole family.

Oddly enough, Grandma Laminger's own daughter wasn't quite able to make these cookies as well as mom and Mary. Funny how Grandma taught the two newbies to the family how to cook better than her own daughter.

Enjoy 'em, if you make 'em, a little taste of Winnipeg's north end.

Last night was productive as all-get-out. Three types of cookies, the Lime Sugars (recipe below, or click here), eggnog cookies, and some gingerbreads that we made from Mickey's Gourmet Cookbook (it's a Di$ney cookbook, but it's pretty good).


(from left: Lime Sugar, Eggnog, Gingerbread. Apologies for the
lousy picture quality, we have a sh*tty camera. Ten bucks!)

Then, to top it all off, by 9.30 this morning, we made apple butter and a huge pot of chili (It's Grey Cup Sunday. That's like Super Bowl Sunday, in the states, but with fewer guns).

And we put all those cookies into the world's ugliest cookie jar.


Just makes you want to reach in and grab a goodie, don't it? We 'inherited' it from my step-mom, who apparently, has an owl fetish.

First off, SDD is a web-only psuedonym for us. NO, you can't know what it is, but if you figure it out, we'll send you some cookies or something. Not today, mind you, but eventually.

Amber and I (this is Lee, btw) have been 'together' now since mid June of 2005- since we officially 'hooked up', as the kids say, we've basically been together every day, no breaks. We met many months ago, technically, in February of 2005, but circumstances and outstanding relationships kept us from dating until June. Best decision either one of us ever made.

I've loved to cook since I was a kid, maybe 4 or 5 years old, while Amber just realized how much she likes to be in the kitchen- her years as a prep cook in various sh*tty kitchens around Winnipeg soured her on the experience, I think, but since we've been together, she's gotten pretty good at broadening her horizons beyond Kraft Dinner (Mac and cheese for the Americans) and pasta, pasta, pasta. Thank god, because I absolultely hate Kraft Dinner.

More to follow.

1 Cup Butter
1 Cup Granulated Sugar
2 large eggs
1/2 teaspoon vanilla extract
1/2 Cup lime juice
3 Cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 Cup chopped pecans

Topping: 1/4 C granulated sugar


Preheat oven to 350F; lightly grease/butter/spray/parchmentize cookie sheets.

Cream butter; add sugar and beat until fluffy. Add eggs, vanilla and lime juice; mix until well blended (mixture will look curdled- don't panic.)

In a large bowl, combine flour, baking soda, salt and pecans. Gradually add to creamed mixture and beat until well blended.

Place heaping teaspoonfuls of dough onto cookie sheets; flatten slightly and sprinkle with sugar. Bake for 15 minutes or until slightly golden around the edges. Cool on racks; while still slightly warm, sprinkle again with sugar.


Helpful hint-
We didn't try, but I'd imagine that putting some lime zest in with the sugar for the topping would be pretty tasty...

We're here, mainly because we love to eat, and we love to cook. But we started this blog because we heard of a virtual cookie swap that was started at this blog and this blog. So, we figured, what the hell, we'll toss our hats into the ring and see how it goes.

The recipe is is another entry, likely the one directly above this one. So what are you waiting for? Get crackin'.