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This page was last updated on Monday, 02 September, 2013.

Recipes



Robin Grant

Website:  http://www.robin-grant.com/
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Chewy Coconut Macaroons

Ingredients:

  • 3 cups shredded coconut (unsweetened)
  • 2 large egg whites
  • 1/2 cup sugar
  • 1 1/2 teaspoon vanilla extract

Directions:

  1. Preheat oven to 325F. Line a baking sheet with parchment paper.
  2. Spread your shredded coconut on a cutting board and coarsely chop it with a knife to break up the larger shreds of coconut (if necessary).
  3. In a medium bowl, whisk together egg whites, sugar and vanilla until well blended. Add in shredded coconut and stir with a spatula until well moistened.
  4. Place level 1/4 cup scoops of the coconut mixture onto the prepared baking sheet. Pack the macaroons together with your fingers (forming the mix into pyramid shapes is very attractive, but mounds of macaroon are just as tasty!)
    Bake for about 20 minutes, until macaroons are golden brown around the edges (time will vary slightly by size of the cookies). Cool completely on a wire rack.

Makes 12 large macaroons.

Optional Chocolate Drizzle:  Chocolate Glaze (That Hardens when Cool)

Ingredients:

  • 2 tablespoons melted butter
  • 2 tablespoons unsweetened cocoa
  • 2 tablespoons hot water
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla

Directions:

  1. Combine melted butter, cocoa, and hot water.
  2. Blend in powdered sugar and vanilla.
  3. Drizzle over macaroons
Glaze will harden when cool.


Solar Oven:  Chiles Rellenos Casserole


This is a yummy, easy meal; serve with a salad or other fresh vegetables.

  • 2 (7 ounce) cans whole green chiles
  • 1 cup grated Monterrey Jack Cheese
  • 1 cup grated cheddar cheese
  • (*Optional cheese substitute: I use 2 cups of Mexican blend cheese instead of buying 2 different cheeses)
  • 3 eggs, beaten
  • 4 tablespoons unbleached flour
  • ½ cup evaporated milk
  • 1 (8 ounce) jar salsa – I use both a green Verde salsa and/or red salsa
  • Optional: chopped fresh cilantro
  1. Lightly oil a dark 2-quart casserole pan (one that is designed for the solar oven is best; these are the light weight pans like camping pots)
  2. Open each chile and rinse to remove seeds. Lay half of the chiles flat in the prepared pan. Sprinkle half the cheese evenly over the chiles.
  3. Lay the rest of the chiles over the cheese layer. Sprinkle on the rest of the cheese.
  4. Beat/whisk together eggs, flour and milk. Pour over the chile mixture.
  5. Cover and bake in solar over for 2-3 hours until firm.
  6. Uncover, douse with salsa. Bake another 30 minutes uncovered until salsa is warm.
  7. Sprinkle with chopped fresh cilantro and serve.

Yield: 4 servings



A Little Chocolate Cake & Butter Cream Frosting

Note: This recipe was designed for 3-4 cup backpacker pot in an Solar Cooker.
DOUBLE FOR 2 Quart Pan

  • Sift or mix together:
  • ½ cup flour
  • 2 tablespoons cocoa
  • 1/3 cup sugar
  • 1/4 rounded teaspoon baking soda
  •  pinch salt

Mix together:

  • 1/3 cup cold water
  • 2 tablespoons oil
  • 1 teaspoon vinegar
  • 1/2 teaspoon vanilla

Add wet ingredients to dry ingredients and mix well. Pour into greased small pot (3-4 cup), cover with dark lid, and set out early. Wait at least an hour and a half before checking. It is done when it feels firm and the top springs back when pressed lightly and a toothpick inserted in the middle comes out without wet batter sticking to it.

For an extra yummy treat, add chocolate mint frosting. When cake is done, immediately cover top with thin mints or pieces of peppermint patty type candy. Return to cooker for ten minutes. Remove and spread the melted candy over the top of the cake. Delicious!

CHOCOLATE BUTTER CREAM FROSTING


Ingredients:
  • 6 tablespoons butter, softened
  • Cocoa powder, see below
  • 2 2/3 cups powdered sugar
  • 1/3 cup milk
  • 1 teaspoon vanilla extract

 
Directions:

For light chocolate frosting use 1/3 cup cocoa powder For medium chocolate frosting use 1/2 cup cocoa powder for dark chocolate frosting use 3/4 cup cocoa powder

In mixer bowl cream the butter. Add the cocoa and powdered sugar alternately with milk. Beat to spreading consistency adding more milk if needed. Blend in vanilla.


BAKED FRENCH TOAST WITH BLUEBERRIES



Recipe courtesy Giada De Laurentiis
  • Ingredients
  • Butter, for greasing
  • 6 eggs
  • 3 cups whole milk
  • 3/4 cup maple syrup, plus extra for serving
  • 2 teaspoons ground cinnamon, plus 1 tablespoon
  • 1/4 teaspoon fine sea salt
  • 1 lemon, zested
  • 3 (1-inch thick) slices (8 ounces) day-old challah or sourdough bread, cut into 1-inch cubes
  • 2 cups (12 ounces) fresh or frozen, thawed, and drained blueberries
  • 3 tablespoons granulated sugar

Directions:

Place an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Butter a 9 by 13-inch baking dish. Set aside.
In a large bowl, beat the eggs until frothy. Add the milk, maple syrup, cinnamon, salt, and lemon zest. Add the bread cubes and mix until coated. Stir in the blueberries. Pour the mixture into the prepared baking dish.
In a small bowl, mix together the remaining cinnamon and sugar. Sprinkle the cinnamon sugar over the egg mixture in an even layer. Bake for 40 to 45 minutes until the top is golden and the filling is set.
Spoon onto serving plates and drizzle with maple syrup.

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