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MOLASSES SUGAR COOKIES
from Ed Clark Sr. - Glenside, PA

As far as I know, my father makes the best Christmas Cookies!

Here's his infamously delicious Molasses Sugar Cookie Recipe.

Make as many as you like, eat them all today!

Click here for the recipe.

 

Papaya Salad from February 2000
From Khao Sok National Park, Thailand
I learned how to prepare a papaya salad from our Thai friend Tim.She invited into the kitchen where I made it myself. To make it, get:
  • crushed chilies
  • green papaya
  • lemon
  • garlic
  • soy sauce
  • sugar
  • salt
  • cashew nuts
  • a few tomatoes
Simply add the ingredients slowly into a pestle, and beat it all together very fast with the mortar.

It is a quick, easy and delicious dish!
read more about the jungles of Thailand in our Feb 2002 Diary - visit Khao Sok National Park
 
Fun with Filo

Filo can be either a savoury meal or sweet treat.

Vistara shared with us the inspriation and we figured we'd pass them on with two newly created & inspired fillings: Winter Pudding Pastry & Tila's Filo
Stuff you Need to Stuff the Filos
  • Filo Pastry
  • Any Medium to Low Juiciness filling (see below)
  • Oven
  • Taste buds
Winter Pudding Pastry Filling (by Vibodha)

You need:
Apples,
juicy pairs,
dates,
sultanas (raisins),
cinnamon,
homemade fig jam (if you can get it),
Vanilla yoghurt.

Method:

  1. Cube soft pears & apples
  2. Remove the pit within the dates
  3. Roll out a few sheets of filo pastry.
  4. Lightly dab filo pastry with melted butter (and again after you roll it).
  5. Place cubed apples and pears across the pastry (see photo above).
  6. Add dates, fig jam, rasins.
  7. Sprinkle cinnamon (or cinnamon sugar for sweetness).
  8. Gently roll ingredients into pastry
  9. Bake until edges become golden brown.
  10. Remove from oven, allow to cool 3 minutes.
  11. Serve with vanilla yoghurt.
Tila's Filo Fantasy
  • peppers
  • onions
  • feta cheese
  • olive oil
  • pepper
  • red chilies
  • mushrooms
  • garlic
  • butter

Method:

  1. Saute two onions, one kilo of mushrooms and half a red chili in olive oil.
  2. Slice the feta cheese into small rectangular cubes.
  3. Roll out filo pastry.
  4. Lightly dab filo pastry with melted butter.
  5. Place satueed' ingredients on filo (leaving much of the juice behind.)
  6. Add cubes of feta cheese & sliced garlic
  7. Gently roll ingredients into pastry
  8. Bake until edges become golden brown.
Courtesy of Vistara Bodhi, Tila & Vibodha Clark
from Perth, Western Australia
 
Dottie Clark's Gin and Tonic

INGREDIENTS:

  • 4 oz tonic water
  • 2 oz gin (of your choice)
  • 4 ice cubes
  • 1 wedge fresh lemon

METHOD:

  • In a chilled glass add ice cubes.
  • Pour gin over ice cubes.
  • Add tonic water.
  • Perch the wedge of lemon
    on the side of the glass.
  • Put on your sun glasses
    and straw hat.
  • Sit in your favorite lounge chair.
  • Sip quietly.
  • Watch the birds.

 
Courtesy of Dottie Clark,
Origin: Glenside, Pennsylvania, USA
Shawn-Aileen Clark Presents:
Chocolate Chip Cookies
Ingredients:
  • 1 lb butter
  • 1 1/2 cups dark brown sugar
  • 1 1/2 cups sugar
  • 2 teaspoons of water
  • 1 tsp. vanilla (natural is best)
  • two pinches of salt
  • 2 teaspoons of baking soda
  • 5 cups of white flour
  • 4 cups of chocolate crumble
  • three large eggs
Method:
  1. melt the butter in the microwave for 45 seconds
  2. mix butter and sugars until smooth
  3. add flour, vanilla, water, salt and baking soda, mix for 30 seconds
  4. add eggs and mix very well
  5. stir in the chocolate chips
  6. Preheat overn to 350 degrees F
  7. Bake (Bake batches for 15 minutes (my trick to keep them moist is to cook them for 12 or 13 minutes but use your own judgment)
  8. EAT, but not too much at once! You'll stuff yourself.

Yield: TONS of fantastic perfect cookies. Enough to stuff yourself.

Note: This is originally from the Inn at Montpelier in Vermont where Chris and I stayed with Dana and Marie (while they were on a cross country trip inspired by this website). We had a magical glorious long October weekend.
~ Shawn-Aileen Clark
Courtesy of Shawn-Aileen Clark, Brooklyn, New York
Irish Vegetable Soup
Ingredients:
  • 2 chicken stock cubes
  • 1 pint of water
  • 1 onion (large)
  • 1 large carrot
  • 1 large leek
  • pudding rice (1 handful)
  • lentils (1 handful)
  • celery& parsley (to taste)
  • salt and pepper
Method:
  1. chop onion, carrot and leek into soup-sized chunks - put aside.
  2. add water & stock cubes to a large pot and bring to boil
  3. after bringing to boil, add 1 tbs of salt (to taste) and simmer
  4. allow to simmer adding pudding rice & lentils and simmer for 15 minutes, stirring occasionally
  5. add chopped carrots and leeks and simmer for twenty minutes
  6. add celery fifteen minutes before parsley then add parsley and serve.

Viola' Good Homemade Irish Soup!
Courtesy of Carol Parkhill, Coleraine, N.Ireland.
Shortbread from Coleraine
Ingredients:
  • 8 oz plain flower
  • 4 icing sugar
  • 4 oz cornflower
  • 8 oz butter
Method:
  1. Cream butter and sugar.
  2. Beat in sieved flower and cornflower.
  3. Knead well.
  4. Roll out onto greased baking tin
  5. Cut to shape (using shaped cutter)
  6. Place on a sugared baking tin and place in oven.
  7. Bake for 20-25 minutes at 150 degrees Celsius.
Courtesy of Carol Parkhill, Coleraine, N.Ireland.

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