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    Your Elvenar Team

LIVE Contest Elvenar Recipe Contest!

helya

Community Manager
Elvenar Team
1653920860862.png


Dear Humans and Elves

You are invited to participate in the Elvenar Celebration party!
We have created a competition that will test your cooking skills, creativity, and presentation.

How to enter:
Recreate a recipe that you love for the Elvenar world. Post a photo of your Elvenar-inspired food and how you made it! (recipe list and steps on how to create it)

Competition schedule:
  • 2nd June: Start of the competition
  • 23rd June: End of the competition
  • 28th June: We announce the final winners!

The prizes!
Every contest needs prizes!

  • 1st Prize: Our very own InnoGames Apron! Also, 3500 Diamonds
    InnoApron.jpg
  • 2nd Prize: 2500 Diamonds
  • 3rd Prize: 1500 Diamonds
  • 5 random runner-ups will get 500 Diamonds each
  • The top 3 players will also win a Cake Market Stalls building, plus a chance to get featured on our Social platforms!
    A_Evt_May_XX_Cake_Counter1_1_0000 (1).png
  • All players participating will win the "Chef" forum title!

Winners will be decided between all correct entries by the end of the contest based on your cooking skills, creative execution, and overall presentation.*

*Conditions apply, please see the contest rules for more information.

Contest rules
  • The entries must be composed of one picture and one list of ingredients with measurements. If you want, you can add a short description of how to make it.
  • Entries for the competition can be submitted until June 23rd, 23:59 CEST.
  • Every person can enter the contest only with one entry. Multiple entries will be disqualified.
  • Should you win a prize in the event, it can only be granted to the account that won on the US server. Participating in multiple markets is considered cheating and it will cause disqualification.
  • If no one meets the criteria of the contest, the prizes will not be given out.
  • Members of the Elvenar Team and other InnoGames affiliates cannot join this contest.
Please use our dedicated discussion thread to discuss and enjoy the competition!
 

Moho

Well-Known Member
I have chosen to participate with a cake that would fit right on the table in the Cake Market Stalls building:

cake.png



FLUFFY FRUIT CAKE

INGREDIENTS
  • 9 ounces of sugar
  • 5 ounces of flour
  • 2 ounces of cocoa
  • 4 eggs
  • 5 spoonfuls of water
  • 5 spoonfuls of sunflower oil
  • 2 spoonfuls of milk
  • 1 pound of frozen (pitless) tart cherries
  • 1 packet of powdered vanilla sugar
  • Rum essence
  • Vanilla essence
HOW TO CREATE IT
  • Take the frozen cherries out of the bag and let them unfreeze in a bowl
  • Sprinkle vanilla sugar on top of the cherries
  • Turn the oven on once the cherries are unfrozen
  • Drop 5 spoonfuls of water into a kettle
  • Add 9 ounces of sugar to the water in the kettle
  • Put the kettle on the gas cooker and let it simmer until you get a thick syrup
  • Pick the 4 eggs and separate the yolks from the whites
  • Drop the whites into the main bowl where the mixture will be prepared
  • Place the yolks into a small bowl which you will set aside
  • Add a pinch of salt to the whites
  • Use a small hand mixer to mix the whites inside the main bowl
  • Turn to the kettle after the whites have turned into a foam
  • Watch the kettle until the water has boiled down and the liquid has turned into a syrup
  • Pour the syrup onto the egg-white foam in the main bowl bit by bit while stirring with the hand mixer
  • Keep stirring with the hand mixer until the egg-white foam has become shiny or glossy
  • Add the yolks into the main bowl one by one and keep stirring with the hand mixer
  • Add 5 spoonful of sunflower oil into the main bowl and keep stirring with the hand mixer
  • Put 5 ounces of flour into the measuring cup
  • Add a packet of baking powder to the flour in the measuring cup
  • Use a strainer to sift the mix of flour and baking powder onto the mixture in the main bowl
  • Use a wooden spoon to slowly stir the mixture circularly in one direction until the flour has been incorporated
  • Add a teaspoonful of vanilla essence and keep stirring slowly with the wooden spoon
  • Prepare the baking tray by smearing a thin, even layer of butter on its bottom
  • Pour 80% of the mixture into the baking tray and level it with the wooden spoon
  • Use the strainer to add 2 ounces of cocoa onto the remaining mixture in the main bowl
  • Add 2 spoonfuls of milk to the mixture and stir slowly with the wooden spoon
  • Add a teaspoonful of rum essence as you stir slowly with the wooden spoon
  • Pour the rest of the mixture into the baking tray and level it with wooden spoon
  • Use a fork to stir the mixture in the baking tray by making small, local swirls (8 to 10 local swirls)
  • Add the cherries on top of the mixture in the baking tray by planting them one by one next to one another
  • Put the tray into the oven and let the mixture bake at low heat (350 F) for 45-50 minutes
 

cdiamond

Member
I decided to make Dandelion Jelly to take along on our Fellowship journey!
Enjoy :)
ddj.jpg

Makes about 5 cups.
  •  3¼ cups water, or more as needed

  • 4 cups lightly packed dandelion petals, divided

  • 2 tablespoons lemon juice

  • 1 (1.75 ounce) package powdered fruit pectin

  • 4 ½ cups white sugar
    • Step 1
      Heat water in a large pot until simmering. Add 2 cups dandelion petals; simmer for 10 minutes. Remove petals with a slotted spoon and strain over a bowl; squeeze out as much liquid from them as possible. Discard petals. Repeat with remaining 2 cups petals.
    • Step 2
      Measure out 3 cups of dandelion-infused water, adding tap water to make up the difference if needed, and pour into a large pot. Add lemon juice and pectin ; bring to a rolling boil. Add sugar; return to a boil. Cook, stirring constantly, about 1 minute. Remove from heat and skim foam off the surface if needed.

    • You can then either keep it on the fridge for 5-7 days or put in prepared/sterilized mason jars for long storage.

      Note: The Dwarves said you can also make wine from dandelions...they would know!;)
      :elixir:
 

Darielle

Well-Known Member
Okay, I just finished my entry tonight and I'm beat. PLEASE promise not to laugh, lol. I can't make a bird worth a dang, but I tried. :)

FIRE PHOENIX CAKE

Cake:

2 cups flour

1tbs baking powder

¼ tsp salt

4 eggs

1 ½ cup sugar

2 sticks butter

1 cup half and half

Instructions:

Preheat oven to 350 degrees

Melt milk and butter together in the microwave for 2 minutes. Set aside.

Combine eggs and sugar and beat with a standing mixer for 7 minutes

Combine flour, baking powder and salt. Add to egg mixture and gently stir together until combined. Then add the milk/butter combo and beat together until smooth and creamy.

Pour into two greased cake pans and bake for 30 minutes.


Frosting:

2 sticks butter

1 pound powdered sugar

2 teaspoons vanilla

Instructions:

Beat butter with a mixer for 1 minute, then slowly add powdered sugar (if you add it all at once it will fly everywhere). Once the powdered sugar is all combined, add the vanilla and keep beating until creamy. If it's too stiff, add a tablespoon of milk. Be careful not to add too much milk.

Save half the frosting and then add green food coloring to the remained and mix up for the green bushes. Then take half of the green frosting and save it. To the remainder add some blue food coloring for the blue-green top of the cake.

Fondant (To make the bird)

4 cups mini marshmallows

1 lb powdered sugar

Yellow and orange food coloring.

Water

Put marshmallows in a microwave safe bowl. Add 1 ½ tablespoons water. Microwave in 30 second bursts until the marshmallows are like marshmallow cream with no lumps.

Add powdered sugar and knead like a bread dough until pliable but firm. (It will feel just like play-doh). Divide dough into a larger part and a smaller part … it doesn't really matter how much. Add orange food coloring (red and yellow) to the larger part and yellow food coloring to the smaller part.

Shape the orange dough into a bird. Add yellow fondant wings. Add a jellybean eye. Add yellow fondant flames on the end of the bird as well as the head.

Putting the cake together:

Bottom layer: Cut a wedge out of the bottom layer in order to have like an "entry" into the "building." Add stairs made of gum sticks and add a few cobblestones made of cut gum sticks. Add green frosting "bushes" around cake. Frost top of bottom layer with white filling frosting.

Add top layer to the cake, cover with blue frosting and white frosting on the sides. Add chocolate stick pillars and gum drop decorations. Add the fondant bird to the top of the cake.

Gosh, I don't know why the pic is so bad. I'll try to take a better one. :( I just realized that if you click on the picture, you can see a little bit better one. I hope that's okay. And yes, the bird still looks funny even on the bigger pic, lol.

PS: the cake really does taste great ... honest. I wish this were a tasting contest rather than a picture contest, lol.
 

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sambria

Active Member
I have chosen to make what this lady is making:
(This one is my chosen one to enter the contest)

date slice lady_LI.jpg
She seems to be making some sort of biscuit. So, she shall be making a date slice for my Nana!!!

This is only my second time making this so it might be a little over cooked ahha.
Its also my great nana's recipe :)


INGREDIENTS:
  • 1 packet of Marie biscuits
  • 80z or 1 cup of butter
  • 3/4 cup of sugar
  • 80z or 1 cup of Dates
  • 1 tea spoon of vanilla
  • 1 egg
  • Coconut (as much as you want!!)
REMEMBER!:
  • Grease 7x11 pan & sprinkle with coconut
  • Break biscuits into small bits
  • Place into a large Mixmaster bowl
INSTRUCTIONS:
  • Into a saucepan put butter, sugar and chopped dates
  • Boil until dates are soft and sugar is dissolved
  • Cool.
  • Add beaten egg and mix well
  • Add to biscuits & mix in vanilla
  • Put in pan
  • Sprinkle with coconut
  • Refrigerate
  • Cut when cool
This tastes great, just don't have it in the oven for too long or you'll over cook the crumb like I kinda did ahha!! :)
ENJOY!!!
Nana's date slice.png

RIP Nana. Your slices were, and still are the best. xx
(Just not my oven skills)
 
Last edited:

CountryDew

New Member
Sorcerer's Secret Double Chocolate Cake

Chocolate.JPG


Ingredients
1 cup self-rising flour
3/4 cup sugar
6 tablespoons cocoa
2 tablespoons shortening
1/2 cup milk
4 teaspoons vanilla
3/4 cup brown sugar
1 3/4 cup hot water
optional: 1/2 cup walnuts or pecans


Instructions
Part 1: Add flour, sugar, and 2 tablespoons cocoa together. Combine shortening, milk, and 2 teaspoons vanilla (and nuts if desired). Add to dry ingredients. Mix until well blended. Spread into 8x8x2 ungreased pan or dish.
Part 2: Combine brown sugar, 4 tablespoons cocoa, hot water, 2 teaspoons vanilla, mix well. Pour over batter in pan.

Bake at 350 degrees for approximately 40 to 45 minutes. The watery substance on top will magically fall to the bottom of the pan, creating a pudding with cake on top.

Cut into squares and serve hot with Cool Whip or ice cream.
 
Halfling Vegetarian Meatballs

When the Halflings came to my city, they stumbled across a meatball recipe that the orcs had left behind. Being appropriately horrified at the recipe calling for various types of carrion, they wanted to burn it. But they respect all of nature, and unfortunately, orcs are part of nature...at least I think they are. So they took the recipe, tried to show respect to the orcs by altering it to their vegetarian tastes, and came up with the following recipe. They claim that even the Amuni like it, but I'm not so sure about that.


2 cups breadcrumbs
3/4 cup Divine Seeds**
1/2 onion
2 cloves garlic
4 eggs
1/2 tsp salt
1/2 Tbsp sage
3/4 cup shredded cheese

** I was told that if you don't have access to divine seeds, you can substitute pecans, or a half and half mixture of pecans and walnuts.

1. Preheat oven to 350. Use a small (7x11) pan, or double the recipe for a large (9x13) pan.
2. Grind Divine Seeds pecans finely, and pour into a bowl.
3. Puree the onion, garlic and eggs, and then add to the pecans.
4. Add in the remaining ingredients: salt, sage, and cheese. Mix well.
5. Add in the bread crumbs. Mixture should be able to form into balls and hold the shape.
6. Grease the pan, and using an ice cream scoop, fill the pan with balls.

Sauce:
1/4 cup oil
1/4 cup vinegar
1/2 cup apricot jam
1/2 cup marinara
1/2 Tbsp molasses
3 Tbsp sugar
1/2 tsp salt
1/2 tsp oregano
pinch of chili powder

7. Blend all ingredients together until smooth. Pour over the meatballs.
8. Bake for 45 minutes.
9. Don't invite the orcs over for lunch. You'll regret it.


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Gkyr

Well-Known Member
Real Strawberry Ale!
This is a all-grain mash light ale fermented with strawberries that is respectable (can be served to company without embarrassment).

StrawAle2.jpg


Ingredients:
8 lb. Pale Ale Malt
2 lb. Weyermann Vienna Malt.
Approx. 1 lb. Oat Husks (optional)
20 gm. Tettnang hops
14 gm. Cascade hops
14 gm. Simcoe hops
1 pkg. Lutra Kveik yeast
4.25 gal. Mash water
3.75 gal. Sparge Water
2 campden tablet, crushed
1.4 gm. Calcium sulfate
0.7 gm. Magnesium chloride
0.7 gm. Sodium chloride
0.7 gm. Calcium chloride
2.2 gm. Magnesium sulfate
Yeast nutrient
protofloc
9 lb. strawberries

Equipment:
Coleman 48 quart ice chest
Flexible tube wedged into the ice chest drain hole with cheesecloth filter
Digital thermometer
Kettle or kettles sufficient to heat 5 gal. water.
Eight to ten gal kettle for boiling
Very large spoon or stirrer
Large pitchers or spouted bowls.
Large pressure cooker.

Steps:
Wash and blenderize strawberries. Add one crushed campden tablet and refrigerate overnight.
Next day:
Heat 3.75 gals. mash water to 168dF
(outdoor propane burner helps when using large kettles)
Add water to ice chest.
Mix grains thoroughly in a dry bucket
Pour mixed grains into ice chest
Temperature should be about 153dF
Close cooler and let sit for 90 min.
Meanwhile, Heat 5 gal. sparge water to 190dF
Drain 1.0-1.5 gal. mash water from the ice chest drain tube.
Open chest.
Gently pour the collected mash water onto the grain bed.
Close chest.
Repeat 2 more times.
Completely drain the mash water through the drain into a boil kettle.
Open chest.
Gently pour in the 5 gal. sparge water and stir the mash.
Let stand about 10 min.
Drain 1.0-1.5 gal. mash water from the drain tube.
Open cooler.
Gently pour the collected mash water onto the grain bed.
Repeat 2 more times.
Close cooler.
Completely drain the water from this step into the boil kettle that is holding the previous malt water.
Bring the collected water to a boil.
When boiling, add Tettnang hops.
45 min later add 1 tsp. yeast nutrient.
5 min. later add Simcoe and Cascade hops.
5 min. later add ½ protofloc tablet
5min. later (total elapsed time 60 min.) cool kettle in a water bath* to 93 d F.
Add yeast.
Add strawberries.
Transfer to a large pressure cooker and ferment in a 96 d F water bath with the pressure weight adjust to maintain about 12 psi.
After 7 days siphon into bottles.

Notes:
Everything mush be clean and sterilized.
So to not overpower the strawberry aroma, start with a light blond ale.
Cascade hops chosen to reinforce the fruitiness.
If we just fermented nothing but strawberries, it would be a kvass, not an ale.
I chose a Lutra Kveik yeast because I had to get a good fermantation completed in 7 days.
If you are not entering a contest, maybe a Voss Kveik yeast fermenting for 1 month.
*For a controlled temp water bath, I used a sous vide.
The whole batch did not fit into one pressure cooker.
The clarity was good, the strawberry nose good, the head a little disappointing.
It came out weak, about 3% abv.
*whew!*
@helya did I make the cutoff?
 
Last edited:

ajqtrz

Well-Known Member
Dragon Fire Baked Omelet (Or Komodo Dragon Baked Omelet if you can't stand the heat) or How the Dragons Got their Fire (See post in General)

Dragon Fire Baked Omelet

8 Eggs, separated (I did say it’s for dragons, didn’t I?)
1-3 jalapenos (1= Komodo Dragon, 2= Baby Fire Dragon 3= Adult Fire Dragon)
½ cup shredded pepper jack cheese
2 cups shredded extra sharp cheddar cheese
2 tsp Creme of Tartar
1 tsp Corn Starch
1 medium onion
8 oz Chorizo Sausage
4 tbsp butter

Preparation:
1 Preheat oven to 350 degrees
2) Put 2 tsp butter in the bottom of a 9” cast iron skillet Place in oven until butter melts. Roll so butter bottom and sides are coated.
3) Spread 1 cup grated sharp cheddar cheese on the bottom of the hot cast iron skillet. Set aside.
3) Whip egg whites with cream of tartar and corn starch.
NOTE: For best results use fresh eggs at room temperature. Separate eggs from yokes and set yokes aside Beat whites on medium low hand blender, add Cream of Tartar slowly once the egg whites have “unwound” (meaning they have doubled in volume and are still syrupy). Continue whipping until soft peaks form. Add corn starch slowly and whip until hard peaks form. When you pull out the mixer it should form a steep sided valley that doesn’t collapse...very stiff).
4) Carefully spread about 1/3 of the egg whites around the bottom of the cast iron skillet. This should create a 1” layer of egg whites. Keep as smooth as possible on the top. Return to oven for 12-15 minutes or until egg whites turn brown on top...a hard unsweetened meringue.
5) While egg whites are drying out and browning, finely chop 1 medium onion, 1- 3 jalapeno(s), two chorizo links (I use the Johnsonville ones which are 5 per 19oz pound rather than the 2 large ones typical of chorizo packaging, so about 4oz of chorizo).
6) In a second frying pan place 2 tbsp butter, melt on medium high, add onion, chorizo, jalapeno and fry until onion is translucent. Drain of any juices. Add beaten egg yokes, stirring constantly until yokes begin to get solid. Drain any excess juices again. Form the ingredients into a 9” disk shape and cover. Let cook for another 5-7 minutes until the disk holds together. )You are going to put this disk onto the egg whites so it should be about that size.)
6) Remove skillet from oven. The top should be a brown or have large splotches of brown egg white. It should be solid and have pulled away from the edge of the skillet. Now for the fun part. Slide the disk in the second frying pan onto the egg whites in the skillet. This can be tricky so consider sliding the disk first onto the back of a cookie sheet, then off that onto the egg whites.
7) Put the remaining egg whites in a mound over the disk, being sure to push them down into the space between the edge of the disk and the edge of the skillet so they surround the chorizo mix. This should result in a “mound” of egg whites. Put it in the oven for 12-18 minutes until the top is again browned and the mount is somewhat solid like a meringue.
8) Remove from oven and sprinkle the 2nd cup of sharp cheddar on top and over the sides of the meringue. Return to oven and let bake about 10 minutes until the cheese is melted and slightly brown.
9) Let rest in pan for 10 minutes. Slice and serve. With water if you feed this to mere humans.

(Pictures include a side of tomato and sweet basil sprinkled over the top for plate appeal.

AJ

ps. If you want to really challenge yourself, use an Italian unsweetened meringue. I've tried it but it took me about 4 tries to get it right. Not for the faint of heart.

Before....Middle....End pictures

Full plate.jpg
Sliced whole.jpg
End.jpg
 
Last edited:

muffy.

Well-Known Member
I'll bring the beverage !!!!

Quench your thirst with ElvenarAid Jolly Rancher Vodka ~
With just 4 ingredients and super simple to make, your taste buds will thank you !
jolly1.jpg

Ingredients and Instructions​

  • -vodka ( unflavored, any brand )
  • -airtight containers ( the dollar store has the best ones, several styles )
  • -Jolly Ranchers ( I bought the big assorted bag its perfect )
  • Divide the Jolly Ranchers up by color.
  • Place 12 of the same color in each bottle (you can add more for stronger flavor )
  • Use a funnel to pour vodka into each bottle, and seal it
  • let stand a few hours then shake it up a bit mixing and dissolving the candy
  • Let stand for 24 hours then shake it up again and ENJOY !!
  • You can make your own personalized labels and have them printed on sticker paper (makes outstanding gifts)
 

crackie

Well-Known Member
I've decided to replicate my old avatar...

Bud Sorceress's Nuclear Revenge
Ingredients:
¼ Cup of Popcorn Kernels

3 tbsp Coconut Oil
1 Bag (16 oz) of Marshmallows
4 Tbsp of Butter

8 oz of Flaming Hot Crunchy Cheetos
1 Box (3.1 oz) of Swedish Fish*

Instructions:
1. On a sunny morning day in the cornfield, put corn kernels into a large pot and add coconut oil.
2. Using a magnify glass, concentrate the rays from the sun into a highly focused beam onto the side of the pot until you hear kernels popping. Remove the magnify glass when popping ceases. (Warning: Do not stare at the sun beam as you need your eyes to play elf games!)
3. Take the Flaming Hot Crunchy Cheetos and place them in a ziplock bag. Smash them into dust powder with any hard, blunt object. Most effective when done before or after therapy sessions.
4. Empty the Flaming Hot Cheetos dust into pot of popcorn. Stir until popcorn is well coated and an unnaturally bright, reddish orange color.
5. Add box of Swedish fish into pot.
6. Melt butter into a large sauce pan on low heat.
7. When butter is melted, add in bag of marshmallows. Stir until you get a fluffy slurry of diabetic heaven and pour into pot with popcorn. Mix in until popcorn is well coated.
8. Form popcorn into nuclear mushroom cloud while laughing maniacally at your fallen enemies.

buddys-nuclear-popcorn-sm.png

Shoutout to @Dreamyn2 for encouraging bad ideas!

* In honor of @Iyapo1 because I really wanted to make the giant Swedish Fish, but lack the skill set.
 

Mountain Mama

New Member
At the Tea House, the Fairies are serving Elvenarian Blueberry Birthday Bites along with their signature Purple Tea. Come in and get them while they are warm to celebrate Elvenar's birthday. Or since the Fairies have been kind enough to allow me to share this delightful birthday treat's recipe, you can enjoy them all year long.

Elvenar Muffins 640x480.jpeg


Blueberry Birthday Bites:
1 cup whole wheat flour
1 cup all-purpose flour
1/3 to 1/2 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 egg, well beaten
2/3 cup milk
1/3 cup oil or butter
1 cup blueberries, fresh or frozen

Preheat oven to 400* F. Line muffin tin with paper liners. In a medium bowl, combine flours, sugar, baking powder and salt. In a separate bowl, combine well beaten egg, milk and oil (or melted butter). Stir blueberries into flour mixture, then add liquid mixture to the flour/blueberry mixture just until dry ingredients are moistened. Spoon batter equally into muffin tin. Bake for 15 to 20 minutes or until golden brown. Remove muffins from tin to cooling rack. Enjoy warm or allow to cool completely. These muffins also freeze well. Makes 12 muffins.
Note: This recipe was developed at 7400 feet. At lower altitudes (below 3500 ft), baking powder should be increased to 1 Tablespoon. Enjoy!
 

MaidenFair

Well-Known Member
Presenting the secret treat of the Halflings: Tingle Cookies! While they have freely shared the recipe for their Tingle Bread with the world, Tingle Cookies have remained a less-well-known delight. With their perfect size for small Halfling mouths, satisfying crunch, and the tingly warmth of the Magic Dust that suffuses them and lingers on your tastebuds, these are a treat you won't soon forget. Great with coffee, milk, ice cream, or simply by the handful.

Elvenar cookies 640x480.png


Tingle Cookies
Ingredients:
2 c. flour
1/2 t. baking powder
5/8 c. brown sugar
1/2 c. softened butter
2 T. Magic Dust, composed of
- 1 T cinnamon, heaped,​
- 1/2 t. ginger, heaped,​
- 1/2 t. nutmeg,​
- 1/2 t. cloves,​
- 1/4 t. pepper,​
- 1/4 t. allspice, heaped​
3 T. and 1 t. milk (or however much is needed to form dough)
pinch of salt

Equipment:
stand mixer with a flat beater
spatula
measuring spoons and cups
baking sheets
parchment paper
oven

Directions:
Preheat oven to 375* F. Cream together butter, sugar, and Magic Dust. Add milk. In a separate bowl, mix together flour, baking powder, and salt. Add this mixture slowly to mixer on a low speed to form a thick dough. If the dough is too crumbly and not holding together after all the flour is added, add more milk a teaspoon at a time just until dough pulls together and cleans bowl. Do not overmix. It may be helpful at this point to chill the dough in the fridge briefly, since you don't want the butter to melt out while you're working with it. Then take small chunks of the dough and use your hands to roll into balls roughly the size of marbles (this step will be much faster with helpers), and place on baking sheet lined with parchment paper. Space them at roughly 1". Flatten each ball slightly. Bake for 13-14 minutes. With such a small cookie, there is a pretty fine line between "done" and "overbaked", so don't leave them in the oven too long. Remove from oven and cool on a wire rack (it's easiest to just slide the parchment paper, with cookies, off the baking sheet onto the rack).
Makes 180-200 (tiny!) cookies.
 
Last edited:

Mirai

Member
Aaargh! Time and a sore back got away from me. But I promised to share this, and so - not for the competition, but for your gustatory delights while hanging out with the Halflings making music, here is:

Sweet Onion Upside Down Cornbread

For a 7" or 8" oven proof pan (double for a 12" iron skillet). Adapted from Dreima's Vidalia Onion Upside Down Cornbread, which you can find online from my dance buddy and see where we played "ya know what you can do with that?" - enjoy!

INGREDIENTS

• 1 Vidalia Onions, sliced into nested rings
• 2 Tbsp Butter
• 2 Eggs
• 8 oz Frozen Broccoli or spinach or any greens, nuke-thawed 3 minutes. Alt: add a fresh zucchini two steps down.
• 1 can Canned Green Hatch Chilis
• 1 lb Sausage, & 8 oz. Fresh Mushrooms, and fresh chilis from your garden, cooked & chopped fine. (Optional)
• 8 oz Sour Cream
• ¾ cup Fine Ground Corn Flour
• ½ cup AP (GF) flour
• 3 Tbsp. Sugar
• ¾ tsp Kosher Salt
• ½ Tbsp Baking Powder

PREPARATION STEPS
1. Oven to 400° F
2. Slice peeled Vidalia Onions into rings, leaving rings in order as possible
3. Finely chop any remaining onion
4. (Sauté the sausage, chopped part of onions, chopped mushrooms; set aside in a bowl. )
5. melt the butter in a 10" to 12" cast iron skillet, sweat the onions five minutes till translucent
6. Nuke the frozen greens 2 - 3 minutes (slash top of bag, set in bowl)
7. Whomp the eggs, mix in the sour cream
8. squeeze the water out of the greens and add to eggs, add the sautéed stuff and chilis
9. Combine dry ingredients
10. Add dry ingredients to wet
11. pour stirred batter over onions.
12. Bake 26 - 30 minutes till done
13. Cool it 15 minutes, run a knife around the edge.
14. Place a plate over the pan and flip carefully / dramatically to remove cornbread from pan.

Just TRY to keep the singing hobbits from, er, eating it all up yum and making more!
 
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