Bookcrossers Cookbook

by Bookcrossers | Cooking, Food & Wine | This book has not been rated.
ISBN: Global Overview for this book
Registered by smurphie of Banchory, Scotland United Kingdom on 4/4/2007
Buy from one of these Booksellers:
Amazon.com | Amazon UK | Amazon CA | Amazon DE | Amazon FR | Amazon IT | Bol.com
4 journalers for this copy...
Journal Entry 1 by smurphie from Banchory, Scotland United Kingdom on Wednesday, April 4, 2007
Setting off with my bookrong for Jamie's Little Book of Big treats for the participants to put their favourite recipes in.

Journal Entry 2 by yvensong from Reno, Nevada USA on Saturday, April 28, 2007
Some very yummy recipes that I sure look forward to trying out! Now to go look for a postcard and some recipes of my own to add.

Journal Entry 3 by yvensong from Reno, Nevada USA on Saturday, July 28, 2007
This is traveling with Jamie's cookbook. So sorry I had this so long. I've added one of my favorite recipes and a postcard of wild horses that run not far from where I live.

Journal Entry 4 by okyrhoe from Athens - Αθήνα, Attica Greece on Tuesday, August 7, 2007
Arrived in my p.o. box today. Thanks Smurphie for adding me to the bookring, and yvensong for posting the book to me!

Journal Entry 5 by okyrhoe from Athens - Αθήνα, Attica Greece on Tuesday, August 14, 2007
Chunky Cookie Fudge


This treat is a big hit at the monthly Athens Bookcrossing meetups! The recipe makes about 40 fudge pieces, and those arriving late miss out!

It is a simple, no-bake recipe. (Don't be intimidated by my detailed recipe instructions.)

Ingredients:
500 grams semi-sweet baking chocolate
100 grams bitter chocolate (70% cocoa content)
1 tin sweetened condensed milk (approximately 400 grams)
1 box (250 grams) Digestive biscuits - can be regular or reduced-fat cookies
1 tablespoon liquid vanilla extract*
1/2 teaspon baking soda
1/8 teaspoon salt

You will need:
- a square or rectangular pan, about 22x22cm dimensions.
- aluminum foil
- a double boiler (or use a heat-proof bowl over a saucepan)
- a heat-resistant (silicone or wood) spatula or mixing spoon
- a sharp knife
- a cutting board

Time required: 15 minutes, plus 2 hours in the refrigerator, and 5 minutes to cut into squares.

1. Cut 2 sheets of aluminum foil, each about 40cm long. Use the foil to line the bottom of the pan, placing one foil sheet crosswise over the other, so all 4 sides of the pan are lined with foil.

2. Open the tin of condensed milk and set aside till needed.

3. Break up the digestive biscuits, each cookie in half or thirds, or any which way you prefer, as long as they aren't reduced to crumbs!

4. Chop or break the baking chocolate into pieces and place in the heat-proof bowl on top of the double boiler. Add the salt, baking soda and vanilla extract. Place over heat and bring the water to boil so that the chocolate begins to melt. Stir until the chocolate is just melted through. Don't overheat.

5. Pour the condensed milk into the melted chocolate and stir until combined. Remove from heat and add the cookie pieces. Continue mixing until the cookies are coated with the chocolate mixture. This will be a rather lumpy mass, don't worry if the chocolate begins to stiffen and harden, or if some cookies are still dry.

6. Pour this lumpy mass into the foil-lined pan and flatten out with the spatula or spoon. I often use the palm of my hand to press the mixture down and fill up the corners. Break off any biscuit pieces that jut out and push back into another part of the chocolate mixture, so that the surface is as smooth as you can make it.

7. Cover the fudge with aluminum foil and refrigerate until the chocolate mixture is firm, about 2 hours.

8. To cut the fudge, reverse the pan onto a cutting board, fudge side down, and peel off the 2 sheets of foil that were used to line the pan. Using the tip of a knife score the fudge into 3-4cm wide bars and begin to cut by going down one length and then cross-wise, to make square pieces.
Some of the biscuits might crumble, just make sure to use a sharp knife (not serrated) and cut slowly, using the pressure of weight rather than sawing motions with the knife. I get a fair lot of crumbs and a few irregular pieces but they are wonderful to nibble on as I prepare the fudge!

9. Arrange the fudge squares in a lidded container (or wrap with the foil from the above steps) and keep refrigerated until ready to consume. Allow the fudge to warm up 5-10 minutes before serving.

* For some time now I have stopped buying commercially prepared vanilla extract. I use 2 vanilla pods which I cut into pieces and place in a bottle with 1 cup (250 ml) vodka. In about two weeks's time the vodka has taken on a nice brown hue and is infused with vanilla flavor. The longer it keeps the richer the flavor.

Your comments are welcome!

Journal Entry 6 by okyrhoe from Athens - Αθήνα, Attica Greece on Friday, August 31, 2007
I'm an avowed chocoholic. In addition to the sinful chocolate Fudge recipe in the preceding journal entry, I've added two of my 'healthier' muffin recipes -- Mocha Muffins with Chocolate Chunks, and Cinnamon Sugar Muffins. Cinammon is equally addictive, IMO, as chocolate.
I like to fiddle around with recipes to decrease or eliminate the fat/cholesterol content, and these are two of my most successful adaptations. For the Cinnamon Sugar Muffins, I've also included a vegan version.

---
Sept 4 : The notebook is on its way to QueenSissi along with Jamie's Little Book of Big Treats. Enjoy!

Journal Entry 7 by QueenSissi from Queluz, Lisboa (distrito) Portugal on Friday, September 7, 2007
Arrived yesterday and is growing fine :). Thanks!

Journal Entry 8 by QueenSissi from Queluz, Lisboa (distrito) Portugal on Tuesday, October 9, 2007
I loved this idea and am already writing some recipes. I will also write a couple of portuguese ones in case any of you would like to try them out.

I am so sorry for having stalled this book. I promise to send it this week... (12/11/07)

Are you sure you want to delete this item? It cannot be undone.