Thursday, May 29, 2008

C is for cookie, F is for Fried Oreo

Yeah, that's right. Fried Oreo cookies. Batter dipped, deep fried...... that qualifies as a Strange Cookie in my book. I found this recipe while browsing one day. Although I will never make this particular delicacy myself, I thought it very well done, with lots of pictures, and a sprinkling of humor (note: DO NOT test the heat of your frying oil by sticking your finger in). Check it out!

How to Make Fried Oreo Cookies

The letter "F" apparently also stands for "F- cup", so for all you ladies looking for a little enhancement, trust the Japanese to find a way to control where those cookies go after you eat them! Check it out, if you dare (there are some other strange products to look at when you get there.) Of course, some might contend that if you eat enough fried oreos, you'd get the same results, but with much less control over where the increase in size might happen.

Scary Ideas: F- cup Cookies

Last, but not least in this Internet Surf Special edition of Strange Cookies, the strangest and most beloved of all cookie-obsessed characters would like to have the last word (or letter, as the case may be....) Be back soon with more recipes of my own!

Thursday, May 22, 2008

A Whopping Great Tater

I would like to tell the tale of the Huge Potato. Once upon a time, ok a couple of weeks ago, I received a couple of potatoes from a friend of mine. Not unusual, I am often the recipient of extraneous vegetables. I love it. These two potatoes were truly the largest that I have ever had in my possession. The biggest of these is pictured here.

My boyfriend Ken suggested that I make a twice-baked potato out of it. I thought it a grand idea, and set out to do just that. First, I baked it for about an hour at 350 degrees Fahrenheit, then cooled it, and put it in the fridge overnight. In the morning, I assembled the ingredients pictured here: some red onion, garlic, parsley, nice plain yogurt, cheddar cheese, salt and pepper. I put the onion, garlic, and parsley in the food processor, chopped it a bit, and followed it with the potato, yogurt, cubed cheese, salt and pepper. I processed it until properly amalgamated, and returned it to the potato shells. I then tossed it in the refrigerator and went to work.

In the evening, I put the Colossal potato back in the oven at 375 degrees F. Again, I think it was about an hour, and I turned up the heat for about the last 10 minutes to 400 degrees to get that good browned quality that brings such joy to the senses.

We demolished the potato.If you're curious about the liquid refreshment we chose to accompany our potato, click here.

Of course, a person could easily substitute normal sized baking potatoes, and the recipe would work fine. But........... why?

Friday, May 9, 2008

Basic Rolled Cookie Dough

This is the same recipe I've used since I was a kid for those occasional fun holiday cut-out cookies. I've now made both a regular unbleached all purpose flour and a whole wheat version. Both work well. I think I like the whole wheat better for taste and aroma. (It makes the butter even more buttery!) I like the way the paler unbleached white flour makes the milk bottle cookie pictured here so, well, milky looking! There is also a whole white wheat flour more readily available these days that is good to use for pastries. I'll be trying that, also. And now, on to our regularly scheduled recipe...

Basic Sugar Cookies

Cream: 1/2 c. unsalted butter
3/4 c. sugar

Add: 1 egg
1/2 teaspoon vanilla

Beat well.

Add: 1 T cream or milk

Sift together: 1 1/2 c flour (unbleached All-Purpose, Whole Wheat, or any mixture thereof)
1/4 teaspoon salt
1/4 teaspoon baking powder

Optional: nutmeg, cinnamon, or other sweet spice (not pictured)

Stir into the butter mixture until well blended. Wrap up and chill until firm. (Make ahead for the next day-- great.)

When it's time to bake, set the oven at 375 degrees Fahrenheit, roll out dough, cut into desired shapes, place on lightly greased pan, or pan lined with baking parchment. Bake until golden (look at the bottom of the cookie if you can to determine doneness.) My recipe says about 8 min. but I'll be honest that I haven't done a good job of timing this. I suspect it may be a little longer, but be sure to keep a close eye on them. I'll amend this with a more proper baking time later.

COMING SOON-- The Lemon Cookie and the Chocolate cookie

Also upcoming:

a Monstrous Potato

Tuesday, May 6, 2008


I'm working on getting the cookie recipes together, as well as a couple of other goodies: a soup, and a bread recipe I've been playing with all winter. I'm presently knee deep in broth, butter and flour. I also found myself a real decorating kit with bags and tips. Don't expect things to get too cute or flowery, however. I'm a bit of a minimalist at heart. Expect the unexpected...!

Although there are no new offerings of my own, I do have a strange cookie to share. Apparently, Step 1 to making this cookie involves learning to crochet, which I probably won't ever do, but I find Step 2 rather entertaining. The human mind is capable of such invention in the service of good, evil, and, uh, other stuff.....