Recipes

This is the Mozilla Recipe Collective

Share your favorite recipe here

Bacon Chocolate Chip Cookies

Zandr Milewski

(zandr at mozilla dot org)

Makes 2 ½ dozen Must refrigerate for storage

Preheat oven to 375° F.

• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• 
1 cup (2 sticks) butter, softened
• ¼ teaspoon salt

• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• ¾ cup packed brown sugar
• 2 large eggs

• 2 cups 60% Cocoa Bitter-Sweet Chocolate Morsels

• 10-12 slices Smoked Bacon, cooked to a crisp

Combine flour, baking soda and salt in small bowl.
Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
Add eggs, one at a time, beating well after each addition.
Gradually beat in flour mixture.
Reserve 2 sices of bacon. Finely chop the rest and add to mixture.
Mix for 1 minute. Stir in morsels.
Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 10-12 minutes or until golden brown. Cool on baking sheets for 
2 minutes then remove to wire racks to cool completely.

Maple Cinnamon Glaze

• 2 cups powdered sugar
• 1 Tbs maple extract
• 1 tsp vanilla extract
• ½ tsp cinnamon
• Enough water to make a thick glaze (about 3 Tbs).

Mix all ingredients together until smooth and creamy. If lumpy, use a whisk. Spread a small amount of the glaze on top of each cookie and top with a small piece of crisp bacon from the reserved slices.

Buttery Lemon Squares

Mary Milewski

(mary at milewski dot org)

Shortbread

Preheat oven to 350°F

• 1 cup butter, softened
• ½ cup sifted powdered sugar
• 2 cups flour

Cream butter and sugar until fluffy.
Stir in flour and Blend well.
Gather dough into a ball and press into a 9x13 inch pan.
Bake at 350°F for 20 minutes.
Prepare Lemon Filling while the shortbread is baking.

Lemon Filling

• 4 eggs
• 2 cups granulated sugar
• 1 teaspoon grated lemon peel
• 6 Tablespoons (3 fl oz.) lemon juice
• 1 teaspoon baking powder
• 3 Tablespoons powdered sugar

Beat 4 eggs until light and frothy.
Gradually add 2 cups granulated sugar, beating until thick.
Add lemon peel, lemon juice and baking powder, beat until blended.

Pour filling over hot baked shortbread and return to oven. Bake 15 to 20 minutes or until pale golden brown. Remove from oven, cool 10 minutes, then sprinkle with 3 Tablespoons powdered sugar.
Cool in pan, then cut into squares.

Clementine Cake

Nigella Lawson

• 4 or 5 Clementines, Mandarins or Tangerines
• 200 grams ground almonds
• 225 grams caster sugar
• 1 heaping tsp baking powder
• 6 eggs

Cover clementines with water and boil gently for 2 hours.
Preheat oven to 375°F
Squeeze excess water from fruit and place in food processor.
Blitz to a knobbly puree.
Add ground nuts, sugar, baking powder & eggs. Blitz to mix.
Butter sides of 8 in. springform pan and line bottom with baking parchment.
Bake at 375°F for 1 hour. Center will be sticky, but sides will come away from the pan when done.
Cool completely before serving.

Basic Fudge

Sheeri Cabral

• 1 can (12 oz) evaporated milk (or 10 oz milk plus 1/2 cup powdered milk)
• 4.5 cups brown sugar (light or dark, can use granulated white sugar too)
• 1.5 tbsp light corn syrup (or simple syrup) [optional]
• 1.5 tsp vanilla extracts.
• 3 tbsp butter

Add-ins - all are optional: 1 tsp cayenne 1.5 cups nuts, dried fruit, mochi, tapioca, marshmallows, cookie dough bites, etc.

In a 2.5 quart saucepan, combine brown sugar, evaporated milk and (if using) corn syrup. Bring to a boil, stirring frequently. Continue boiling and stirring frequently until the soft ball stage (238 degrees F, 116 degrees C).

Remove from heat and add vanilla and butter, BUT DO NOT STIR. Let cool for 25 minutes, then beat with a wooden spoon until fudge just begins to thicken. Add any add-ins and stir until fudge begins to lost its gloss. Pour into a greased 8 inch x 8 inch cake pan. When cool, cut into pieces (you may want to score the fudge while it is cooling).

The vanilla can be substituted with other extracts, for example rum extract, orange extract, almond extract.....

Chocolate Fudge

Sheeri Cabral

Prepare Basic Fudge as above, but add in chocolate with the milk and sugar in *one* of the following means:

• 12 oz chocolate chips, and reduce sugar from 4.5 cups to 3 cups.

or

• 4 oz Baker's chocolate

or

• 3/4 cup cocoa + 4 tbsp butter

If you have other flavors of baking chips, you can substitute those in for the chocolate chips (for example, lemon chips, butterscotch chips, peanut butter chips, cinnamon chips....)

Pho

Sheeri Cabral, from the Now Eat This! Diet Cookbook

serves 4

• 16 ounces noodles, prepared (can be regular or shirataki noodles)
• 40 ounces (5 cups) chicken broth (can be beef or veggie broth)
• 4 tsp agave nectar (or sugar)
• 1/2 cup chopped fresh basil (or 1/4 cup dried)
• 1/4 cup chopped fresh cilantro
• 1 lime
• 8 ounces lean beef such as tenderloin, trimmed of all visible fat (also works nicely with pork, chicken or shrimp, or a combination)
• 2 cups bean sprouts
• 2 teaspoons garlic-chili sauce (such as Huy Fong) - optional

1) Prepare noodles (if using shirataki noodles, drain and rinse under hot water).

2) In a large pot over medium-high heat, bring the broth to a boil. Add the noodles and cook about 2 minutes

3) Turn the heat to low and add the agave/sugar, basil, cilantro and scallions. Squeeze the juice of 1/2 a lime into the pot. Stir. Season with salt and pepper to taste.

4) Cut the raw meat into small slices (if using shrimp, cook them first). Divide the meat among the 4 bowls, ladle the hot soup into the bowls over the heat.

5) Serve the soup with the garlic-chili sauce, bean sprouts, and the rest of the lime cut into wedges.