Spiced Tea

Spiced Tea
serves 4

4 cups water
1 (3") cinnamon stick
1" piece fresh ginger root, cut into 4 slices
10 cardamom pods (or 1/2 tsp. cardamom seeds)
1/2 tsp. black peppercorns
1/2 tsp. whole cloves
1 tsp. whole coriander seeds
3 teabags of black tea
1 cup milk
honey or other sweetener to taste

Bring the water and spices to a boil in the saucepan. Reduce the heat, cover, and simmer for 20 minutes.

Add teabags and milk and simmer for an additional 3-4 minutes. Remove the teabags, sweeten to taste, and serve, pouring the tea through a strainer to catch any loose spices.

This tea gets stronger the longer it sits, so if you want a stronger spice flavor, let it sit for a
while and then reheat. Add more teabags if you desire a stronger black tea taste.

The recipe come from a Moosewood cookbook.

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Cardamom Tea (Ilaichi Chah)

Cardamom Tea (Ilaichi Chah)
Serves 8

This tea is mellow than masala tea. It is flavored only with pods of green cardamom, which lend a tasty sweetness.

6 cups cold water
12 green cardamom pods
6 heaping tsp. leaf tea or 9 tea bags (orange pekoe)
1 (1" by 1/2") piece of lemon, lime, or orange peel
Scalded milk and sugar, to be served on the side

1. Combine water and cardamom in a deep saucepan and bring to a boil. Reduce heat and simmer, covered, for 5 minutes. Turn of heat and let soak, covered, for 10 minutes.

2. While the cardamom is soaking, rinse the teapot with boiling water. Add the tea and the peel to the
pot.

3. Bring the cardamom water to a full boil and pour it, pods and all, into the teapot. Let the tea brew for 2-3 minutes before serving. Add milk or sugar as desired to each cup.

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Spiced Tea (Masala Chah) 2

Spiced Tea (Masala Chah) 2
8 (6-oz) servings, for 8 people

6 cups cold water
1/3 cup milk, or to taste
1 stick cinnamon, 3 inches long
6 green cardamoms
4 whole cloves
12 black peppercorns (optional)
12 tsp sugar, or to taste
6 heaping tsp leaf tea or 9 tea bags (orange pekoe)

1. Combine water and milk in a deep pan and bring to a boil. Add the spices and sugar. Stir to blend, and turn off the heat. Cover the pan and let the spices soak for at least 10 minutes.

2. Add the tea leaves or bags and bring the water to a second boil. Reduce heat and simmer, covered, for 5 minutes. Uncover. Check the color and taste and add more milk and sugar if desired. Strain the tea into a warm teapot and serve immediately.

This is the way that the traditional spiced tea is made. You may, however, omit the milk or sugar or both, in which case reduce the quantity of tea to 2 heaping teaspoons or 3 tea bags.

From Indian cookbooks by Julie Sahni -- Classic Indian Cooking and Classic Indian Vegetarian and Grain Cooking.

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East African Chai

East African Chai
Here's another chai recipe. I have no idea where it came from; it's just written down on a scrap of paper.

2 cups water
2 cups milk
3 tsp loose tea
2 tsp sugar
2 cardamom pods
1/2 tsp vanilla
1/4 tsp ground ginger

Boil all ingredients for 5 minutes. Strain into a teapot. Serve with additional sugar and milk to taste.

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Bailey's (from Marilyn)

Bailey's (from Marilyn)

1 can of sweetened evaporated milk
1 quart of whole milk or half & half (if you use milk, throw in some cream)
couple squirts of vanilla
Hershey's chocolate syrup.....to taste
lots of good whiskey, whatever you like, I use close to a bottle of it

Shake it all together in a plastic rubbermaid thingie with the lid, add more milk if you think, but, its goooooooood.

enjoy!!
marilyn

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Dulce de Leche or Confiture de Lait

I found this on David Lebovitz' recipe blog. Since our most recent dulce de leche discussion was not long ago, I thought people might be interested in the oven-baked version.
http://www.davidlebovitz.com/

Dulce de Leche or Confiture de Lait
Adapted from The Perfect Scoop (Ten Speed Press)

Preheat the oven to 425°F (220°C).

Pour one can (400 gr/14 oz) of sweetened condensed milk (not evaporated milk) into a glass pie plate or shallow baking dish. Stir in a few flecks of sea salt.

Set the pie plate within a larger pan, such as a roasting pan, and add hot water until it reaches halfway up the side of the pie plate.

Cover the pie plate snugly with aluminum foil and bake for 1 to 1-1/4 hours. (Check a few times during baking and add more water to the roasting pan as necessary).

Once the Dulce de Leche is nicely browned and caramelized, remove from the oven and let cool. Once cool, whisk until smooth.

Store in the refrigerator until ready to serve. Warm gently in a warm water bath or microwave oven before using.

I might have to make some, since the blog also has a recipe for Dulce de Leche brownies. And also cheesecake brownies, which do not require dulce de leche but look rather yummy anyway. Maybe I need to make both and then decide if I have a preference.

jp, wandering through food-blog-land on the 'net
(12/19/08)

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Ice Milk without an Ice Cream Maker

Below is a recipe that is similar to one we used years ago when we lived in Nepal. I would assume that you can get the ingredients. It is good, and will work for you if you have a freezer--no ice cream maker needed!

Ice Milk without an Ice Cream Maker

1 quart half-and-half
1 can (14 oz) Nestle's Carnation® Sweetened Condensed Milk
2-1/2 tsp vanilla extract

*BEAT* half-and-half, sweetened condensed milk and vanilla extract in large mixer bowl until combined; freeze for 2 hours. Beat on medium speed for 30 seconds; freeze for additional 4 hours or until firm.

I am sure ours was beaten by hand. I am not sure what we used for the half and half, but I am sure you can improvise!

Karen in VT
(11/27/08)

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Baked Potato Soup

I modified this recipe, of course. I had to call my daughter's husband and have him come take half of it home. We have enough for tomorrow. I could barely eat a soup bowl-full. It was very filling and yummy. I changed it a little. I will put my changes in parenthesis.

Baked Potato Soup

2/3 cup Butter
2/3 cup Flour
7 cups Milk
4 large Baking Potatoes*, baked, cooled, peeled and cubed (about 4 cups)
4 Green Onions, sliced (I used a small bunch. It was not too much. I used a 1/2" of the green part.)
12 strips of Bacon, cooked well and crumbled
1-1/4 cups shredded Cheddar Cheese (I used 8 oz. shredded)
1 cup (8 oz) Sour Cream
3/4 tsp Salt
1/2 tsp Pepper

*I used 4 large baking potatoes (6" long or so) makes about 8 cups, cubed. I baked the potatoes after oiling and putting foil around them, cooled them and removed the foil, then put in the fridge overnight in a covered dish, before peeling and cubing them. They stayed cubed and had a nice toasted bit under the peel.

In a large soup kettle or dutch oven, melt the butter over low heat. Take off the stove and blend in the flour until smooth; return to heat and gradually stir in the milk. Stir constantly until slightly thickened. Add potatoes and onions.

Bring to a boil (just starting to bubble), stirring constantly. Reduce heat and simmer for 10 minutes. (I still stirred constantly.) Add remaining ingredients; stir until cheese is melted. Serve immediately.

Yield: 8-10 servings. Recipe from Taste of Home's Big Book of Soup. Page 92.

Rich and delicious. My husband only could make yummy sounds as he ate. (grin)

Debra
(4/21/08)

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Anita's Persimmon Pudding

Anita's Persimmon Pudding

Preheat oven to 350°.

2-1/4 cups Persimmon pulp 
3 eggs
3 cups sweet (whole) milk
1 tsp Baking powder
1 tsp Cinnamon
2 cups Flour
1 cup white sugar
1 cup brown sugar
1/2 cup melted butter
1 tsp Baking soda
1/3 tsp Nutmeg

Mix all together, it makes a thin batter. Pour into 2 loaf pans or one 9" x 9" baking pan.

Bake until a knife inserted comes out clean, 1/2 to 1 hour depending on size of pan used.  Freezes well.

Anita
(12/1/06)

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Not Yo' Mama's Banana Pudding

Not Yo' Mama's Banana Pudding

This is sooooooooo good...

2 bags of Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5 oz) box instant French vanilla pudding
1 (8 oz) package cream cheese, softened
1 (14 oz) can sweetened condensed milk
12 oz heavy whipping cream
2 tbsp sugar to sweeten cream

Line the bottom of a 13" by 9" by 2" dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.

Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.

In another bowl, whip heavy cream adding sugar to taste. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Christy
(11/28/06)

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Mum's Bread Pudding

Mum's Bread Pudding

Heat the oven to 350°.

Scald together:
2 cups milk
3 tbsp butter
1/4 cup sugar

Let cool for 15 to 20 minutes.

Beat together 2 eggs and 1/2 tsp vanilla.

Once milk mixture is cooled, stir in egg mixture.

Pour over 4 cups of cubed bread in a baking dish, stir to combine, place the baking dish IN a pan of warm water then place them both into the oven.

Bake for 1 hour. Serve with warm cream or maple syrup, hot or cold.

I turn off the oven after baking and let it sit, without opening the oven door for a half hour, helps it stay tender and light. Take it out, cool to room temp. then refrigerate any leftovers. (yeah, right)

In this recipe the ingredients make a BIG difference, so use good stuff. I used a local bakery's cinnamon raisin bread, because I like this recipe with raisins. I've had excellent results with challah and brioche too.  My mum also adds toasted chopped pecans, but I don't like the
crunch in my pudding.

And I always double the recipe. Because it is yummy. *g*

Elaine
(9/17/06)

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Kenyan Tea

Kenyan Tea
For those who like sweet milky tea, try making it the way they do in Kenya:

Bring water to a boil in a pan, add a goodly amount (1/3 to 1/2 of the amount of water of *whole* milk, black tea leaves and sugar to taste.

When it starts to rise to a boil again, (watch it closely- it doesn't take long and will start to boil over quickly), take it off the heat and strain into cups.

Something about boiling it all together makes it taste different from when you add the milk afterwards. I'm not a big tea drinker, but I like it this way.

MMM
Deanna
(3/5/05)

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Monk's Milk (aka new and improved version of Mock Bailey's)

They haven't been heard from in ages, but I've been assured that they are still hard at work in the wine cellar, scriptorium and the laboratory (say: la BOOOR a tory in a deep voice ;-).

From the later comes a refined beverage based on the Mock Bailey's Irish Crème posted annually since the beginning of Sheep Thrills.

Monk's Milk (aka new and improved version of Mock Bailey's)

1 can sweetened condensed milk
1 quart of non-dairy creamer (or dairy sub of your choice, the thicker the better)
1 tablespoon instant coffee granules dissolved in:
1/3 cup hot water (more or less)
1 cup cheapest of cheap blended whiskey (or better, if that's what floats your boat)
1 cup rum (any color)

Blend, shake or whisk together for at least three minutes. Serve very cold when freshly made. After the flavors mellow, serving at room temp is nice too.

Denise, Monk Liaison
(1/03/05)

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Pumpkin Pudding

Pumpkin Pudding

1 large pkg of instant vanilla pudding
     or 2 small  (can be sugar and fat free)
1 (16 oz) can pumpkin
1 large can evaporated milk
1 tsp pumpkin pie spice.  I am a big Penzy's spice fan

Mix pudding mix and evaporated milk together. Add pumpkin and spice.

Chill.

Serve topped with whipped cream if desired.

Supposed to serve 8

Marian G., on top of an Arizona mountain
Because "nice" does matter
(11/25/04)

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Bobotie (Chutney)

Bobotie (Chutney)

Chutney is traditionally served with mince meat dishes in S. Africa. My favorite is bobotie:

2 thinly sliced onions
1 kg ground beef or mutton
1 slice bread
1 cup milk
2 eggs
1 tbsp. medium curry powder
1-1/2 tbsp. sugar
2 tsp. salt
1/2 tsp. pepper
1/2 tbsp. turmeric
juice of 1 lemon
1/4 cup almonds (quartered or sliced)
1/2 cup raisins
4 lemon or bay leaves (or zest of one lemon rind)
3 tbsp CHUTNEY

Preheat oven to 350° F.

Brown meat and onion in pan.

In a separate bowl mix milk and bread, stir and pour off the milk (but save). Mix all ingredients expect for half of the milk, 1 egg and the bay leaves (I also keep out the almonds).

Spoon mixture into greased pan and insert leaves into surface of mixture (leave sticking out a bit for easy removal after cooking) and sprinkle almonds on top if not already mixed in. Bake for 30 min.

Mix remaining egg and milk and pour over meat. Bake for another 30 min.

Serve with rice and chutney.

I have another version that uses apricot jam that is mixed with the bread and milk (in lieu of the chutney) but that's in Afrikaans and it's too late for me to translate. I have to admit that I haven't tried this version yet since Mrs. Ball's chutney is more expensive here than apricot jam but the one above is from the Afrikaner equivalent of The Joy of Cooking so I'm sure it's good.

erin in SB
(10/28/04)

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Salty Dog

Salty Dog

Salt the rim, one part vodka to two parts grapefruit juice, over ice.

michelle w.
(7/11/04)

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Joan's Rice Pudding

Joan's Rice Pudding

Is this an approximation of kheer, the Indian rice pudding?

1/2 gallon 2% milk
heaping cup basmati rice
1/2 cup sugar - more or less to taste
1 tsp ground cardamom - more or less to taste
sliced almonds, raisins, cinnamon (all optional)
...bet it would be good with unsalted pistachios also

Bring the milk and rice to a boil, stirring frequently, and then simmer slowly, still stirring frequently, until mixture is thick and creamy (this took me about 1-1/4 hours).

Stir in the sugar and cardamom (more or less to taste). I also added a small handful of sliced almonds. I decorated the top with toasted sliced almonds, yellow raisins, and a light sprinkle of cinnamon sugar.

Joan
(12/4/03)

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Amy Sedaris' Li'l Smokey Cheeseballs

Amy Sedaris' Li'l Smokey Cheeseballs

2 cups shredded smoked gouda or smoked cheddar
2 (8 oz) packages cream cheese
1 stick butter (she doesn't say salted or sweet)
About 2 or 3 tsp milk
2 tbsp A1 steak sauce

Let ingredients sit until room temperature. Blend together and then refrigerate for a while. Form a ball with the mixture. Roll in crushed walnuts. Put back in fridge. Serve at room temperature, spread on Ritz crackers.

I presume that the A1 steak sauce stands in for the bold and salty taste of the secret ingredient in the play.

I heard from a friend who has been to Amy's performances that she sells cupcakes and cheeseballs in the lobby during intermission. Amazingly, she also has her email and home phone on her website, with the single caveat that if people want to call her they should not call too late at night. :-)

Alfred
(11/17/03)

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"Bailey's" Irish Creme

"Bailey's" Irish Creme

1-3/4 cups favorite Liquor (ie. rum, brandy, bourbon, scotch, Irish whiskey)
1 (14 ounce) can Eagle Brand sweetened condensed milk
1 cup  heavy cream  (I have used half and half instead and it's ok, tho not as thick and creamy)
4 eggs
2 tbsp chocolate flavored syrup (Hershey's)
2 tsp instant coffee
1 tsp vanilla extract
1/2 tsp almond extract

Blend together all the ingredients.  Store in refrigerator.

ENJOY!!  Tastes as good as the expensive stuff!

Source unknown
Resubmitted by jp
(9/31/03)

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Chile Mac n' Cheese

Chile Mac n' Cheese

For those of you truly having winter (unlike us), this is the best comfort food when you're frozen to the core. This may have been posted before in the 'way back time. Not for the faint of heart or hard of artery! Some of the measurements are variable, depending on your personal tastes.

8 oz. elbow macaroni
1/4 cup butter
1/4 cup flour
1-1/2 to 2 cups milk
2 cups shredded sharp cheddar cheese (Tillamook Extra Sharp at our house)
1/2 cup shredded parmesan (the good stuff, not from the green can)
1/4 cup Dijon mustard
1 can (undrained) chopped green chilies,
     or 4 roasted and peeled Hatch green chilies, chopped (depending on your heat preference)
4 oz. cream cheese, cubed
fresh ground pepper
parsley (fresh if you've got it, dried if you don't)

Cook pasta to al dente, drain, rinse to cool, set aside. Set oven to 350º F.

Make cheese sauce: melt butter, stir in flour. Cook a few minutes then add mustard and a few grindings of pepper. Begin adding milk, stirring to remove lumps. Add cream cheese and continue cooking on low until cheese melts. Stir in chilies & can juices. Set aside. Sauce will thicken as it cools, add a bit more milk if you think it's needed.

Assembly
In a casserole (spray with Pam to help the clean up later), layer 1/3 each of the drained pasta, then sauce, cheddar, parmesan, and dusting of parsley. Repeat layering, end with sauce, top with parsley.
Bake 1/2 hour or until casserole is bubbling well. Absolutely the best when served still molten and creamy.

Deb
paca_mama
(1/16/03)

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