The South-East Michigan Gluttony Society
Friends, Conversation, and Stupid Amounts of Food
Recipes
Recipes will be added as they come in
Recipes will be added as they come in
Recipes will be added as they come in
Recipes will be added as they come in
Recipes will be added as they come in
Date Sandwich Cookies
Bill Debs makes these every Christmas and somehow manages
to not eat all of them.
Cookies:
2 cups brown sugar
2 eggs
1 cup shortening
1 tsp soda in 1/4 cup hot water
3.5 cups oatmeal
1 cup flour
1 tsp vanilla
dash salt
Mix everything, roll out and cut into 1.5 inch squares.
Bake at 350 for 12-15 min.
Date Filling:
1 cup brown sugar
1 lb. chopped dates
Mix with small amount of water and simmer over low hear for a
few minutes.
Take two cookies add filling and eat, repeat until full.
Scottish Shortbread
Scottish shortbread comes in varying thickness and
different shapes. Most of the shortbread sold in stores
tends to be thick and chewy. This recipe is for thin
biscuits and makes approximately 15.
1 stick butter (room temperature)
1/3 cup sugar
1 cup plain flour (sifted)
Set oven to 300 degrees. Break the butter into small
pieces and then beat together with the sugar until soft
and smooth. Sift in the flour and work the mixture into
a paste. Toward the end you will need to use your hands,
kneading it until all the ingredients are fully mixed.
On a surface dusted with sugar, roll out the paste to about
1/8-inch thickness. This mixture is prone to breaking up,
so be careful with the rolling and keep dusting with sugar.
Don't use too much extra sugar, but don't worry if you think
you have as it will just make the biscuit more crunchy. Make
sure you grease the baking tray.
Once the mixture is rolled out, use a 3-inch fluted round
cutter. If you don't have a cutter, then a glass would do.
Prick the top of the biscuits with a fork several times
and place on a high shelf in the oven for approximately 30
minutes. The biscuits should be a pale color.
After removing the biscuits from the oven, leave them a few
minutes to harden slightly before carefully transferring to
a cooling tray. If you can wait for them to cool, store them
in a seal-tight container. If you can't, you had better get
baking again quickly.
Per serving: 101 calories; 6.2 g fat (8.1 g saturated fat; 55
percent calories from fat); 17 mg cholesterol; 62 mg sodium;
10.7 g carbohydrates.
Catbox Cookies (aka "Deep $#+! Cookies)
These are the famous disgusting cookies that look like
cat poop (rolled in Grape-Nuts, which makes lovely fake
kitty litter.)
There are two flavors-chocolate(dark brown), and
gingerbread(light brown).
A warning from the contributor:
I seldom measure carefully so amounts may need
adjustment, especially on flavoring. The cookies are
dense and not very sweet, this is necesssary so that
they will keep their shape during baking. If you use
white flour or sugar they may be tastier but they
won't look like $#+!.
-- S. Mudgett
Chocolate ingredients:
1/2 cup honey
2/3 cup (1 and 1/3 stick) butter, margarine, or lard
1 egg
1 tsp vanilla or peppermint extract
2 cups whole wheat flour
1/3 cup cocoa powder
Grape-Nuts(tm) cereal
Gingerbread ingredients:
1/4 cup honey
1/4 cup molasses
2/3 cup (1 and 1/3 stick) butter, margarine, or lard
1 egg
1 tsp vanilla or peppermint extract
2 1/3 cups whole wheat flour
Spices (ginger, cinnamon, cloves) to taste
(suggest with 1/2 tsp each)
Grape-Nuts(tm) cereal
Mix-ins (to your level of tolerance):
Coconut (Tapeworms)
Chocolate Chips
Butterscotch Chips
Peanut Butter Chips
Cooked Spagetti or Ramen noodles (Roundworms)
Corn
Peanuts
M & Ms
Shrimp Chips (Styrofoam packing)
Microwave the honey till it bubbles(about 1 minute). Add the
butter, (I've been told using lard makes for a more realistic
texture and softer cookie) and the molasses, if any. Add the
egg, mix well, then mix in all the other stuff. add mix-ins of
your choice to some or all of the batter.
Chill 1 hour in the freezer or several hours in the
fridge. Roll dough logs of random length and the diameter of
cat poop. Roll logs in Grape-Nuts and bake at 350 degrees till
done (maybe 20 minutes.
Serve in a disposable cat litter box on a bed of grapenuts,
with a cat litter scoop. Improved effects can be achieved
by decorating the box and scoop with melted chocolate or
pudding. The contributor has heard that "mixing brown sugar
with the Grape-Nuts sweetens up the cookie a bit while still
looking truly hideous."
"Niemann-Marcus" Cookie Recipe
One of the great urban legends of our time, this recipe
is also known as the "Mrs. Fields Cookie Recipe." What
ever you may have heard about how much this recipe may
have cost someone, it's not true.
2 cups butter
4 cups flour
2 tsp soda
2 cups sugar
5 cups blended oatmeal
24 oz. chocolate chips
2 cups brown sugar
1 tsp. salt
8 oz. Hershey's chocolate, grated (1 Hershey Bar)
4 eggs
2 tsp. baking powder
3 cups chopped nuts (your choice)
4 tsp. vanilla
Measure oatmeal and blend in a blender to a fine powder. Cream
the butter and both sugars. Add eggs and vanilla; mix together
with flour, oatmeal, salt, baking powder, and soda. Add
chocolate chips, Hershey Bar and nuts. Roll into balls and
place two inches apart on a cookie sheet. Bake for 10 minutes
at 375 degrees. Makes 112 cookies.
Pecan Snowballs
1 cup Crisco
3/4 cup powdered sugar
2 Tbsp milk or water
1-1/2 tsp vanilla
1-3/4 cups all-purpose flour
1 cup Quaker oats (uncooked)
1/2 cup finely chopped pecans
1/4 tsp salt(optional)
Heat oven to 325 degrees F. Beat first four ingredients
until creamy. Add combined flour, oats,pecans and salt;
mix well. Shape rounded teaspoonfuls into balls. Bake on
ungreased cookie sheet 15 to 18 minutes or until bottoms are
light golden brown. Roll in powdered sugar while warm. Cool
completely on wire rack. Reroll in powdered sugar*.
Yield: About 4 Dozen
* Variation: Roll in powdered sugar only once. Mircowave
1/2 cup semi-sweet chocolate pieces and 1 teaspoon Crisco
at HIGH 1 to 2 minutes, stirring every 30 seconds until
smooth; drizzle over cookies.
Vanilla Kipfer (Crescents)
When I was a kid, these were the hardest cookies we
made. They were almost impossible to roll out properly,
crumbling to pieces and generating more frustration than
cookies. I gave up on making them for about 15 years,
then decided I would bear the agony and make a small
batch. Rather than mixing them by hand, as we used to do,
I ground the nuts in our electric nut grinder and dumped
the ingredients into a Cusinart.
Imagine our suprise when the resulting dough was a joy
to work with! We now make them regularly. Relating this
story to my mother caused her to get a food processor.
-- Michael R. Wayne
NOT recommended to be made without a food processor!
Note that as this is a European recipe, the ingredients are
measured by weight, not volume. dg stands for decagram.
10 dg butter
5 dg shelled, unpeeled almonds, ground fine
3 dg sugar
14 dg flour
powdered sugar
Insert the metal blade into your Cusinart and put all
ingredients except powdered sugar into the workbowl. Process
until mixture is completely mixed. Take a portion of the
dough and, using your fingers, work it back and forth on the
board until it is approximately 3/8 inch in diameter. Cut
into 2.5 inch long pieces and carefully bend into crescent
shapes. Tapering the ends yields a more aesthetic cookie, at
the expense of some additional work. Place on greased cookie
sheet, bake until light; approximately 10-15 minutes at 325
degrees. While warm, roll in powdered sugar to coat. Store
refrigerated.
Chocolate Chip Cookies (... or "Why Engineers Don't Write Recipe Books") Ingredients: 1.) 532.35 cm3 gluten 2.) 4.9 cm3 NaHCO3 3.) 4.9 cm3 refined halite 4.) 236.6 cm3 partially hydrogenated tallow triglyceride 5.) 177.45 cm3 crystalline C12H22O11 6.) 177.45 cm3 unrefined C12H22O11 7.) 4.9 cm3 methyl ether of protocatechuic aldehyde 8.) 2 calcium carbonate-encapsulated avian albumen-coated protein 9.) 473.2 cm3 theobroma cacao 10.) 236.6 cm3 de-encapsulated legume meats (sieve size #10) To a 2-L jacketed round reactor vessel (reactor #1) with an overall heat transfer coefficient of about 100 Btu/F-ft2-hr, add ingredients one, two and three with constant agitation. In a second 2-L reactor vessel with a radial flow impeller operating at 100 rpm, add ingredients four, five, six, and seven until the mixture is homogenous. To reactor #2, add ingredient eight, followed by three equal volumes of the homogenous mixture in reactor #1. Additionally, add ingredient nine and ten slowly, with constant agitation. Care must be taken at this point in the reaction to control any temperature rise that may be the result of an exothermic reaction. Using a screw extrude attached to a #4 nodulizer, place the mixture piece-meal on a 316SS sheet (300 x 600 mm). Heat in a 460K oven for a period of time that is in agreement with Frank & Johnston's first order rate expression (see JACOS, 21, 55), or until golden brown. Once the reation is complete, place the sheet on a 25C heat-transfer table, allowing the product to come to equilibrium.
"One cannot think well, love well, sleep well, if one has not dined well."
-- Virginia Woolf