For a dessert challenged baker like myself, no-bake cookies are a no-brainer. And macaroons are one of my favorites. These are very good, but heavy on the cocoa and oatmeal. I would like to find a recipe that lets the coconut shine through.
The recipe calls for setting the cookies on wax paper, a commodity I seldom have in the house. I was about to add that to the shopping list when it occurred to me I could probably use the banana leaves that have been sitting in my freezer. Sure enough, once thawed out and softened with coconut oil they worked just fine.
The recipe says 12 to 24 cookies depending on whether you use a tablespoon or teaspoon to spoon them out, but I got nearly 4 dozen using a tablespoon.
3 cups quick oats
1 cup unsweetened shredded coconut
½ cup cocoa powder
½ tsp. salt
½ cup butter
½ cup milk
2 cups sugar
1 tsp. vanilla extract
In a bowl, mix together the oats, coconut, cocoa powder and salt. Set aside.
Place a piece of wax paper, about 2 feet long, on your kitchen counter to set the cookies on.
Melt butter in a medium size pot.
Stir in the milk.
Stir in the sugar and bring this mixture to a boil.
Let boil 2 minutes, stirring constantly.
Remove from heat and add vanilla.
Add the dry ingredients, stirring until all are incorporated.
Scoop mixture onto the wax paper, making macaroons any size you like.
Scoop with a tablespoon and mixture will give approximately 12 cookies.
Scoop with a teaspoon and mixture will give approximately 24 cookies.
These are one of the staff-created variations on the basic muffin recipe used by Alternative Grounds, a popular fair-trade coffee roasters in Toronto. Sadly they no longer operate the restaurant where these muffins were served each morning, but the coffee is still available at various local outlets.
This is a very good muffin, moist and tasty. Good call, Elisha!
Source: The Parkdale Potluck Cookbook
Date tried: December 8, 2012
Yield: About 4 dozen
Time needed: approximately 45 minutes unless you have a helper.
This is a great little snack. I like the fact that the light phyllo pastry does not overwhelm the spinach-feta filling, but lets it shine through. They are wonderful morsels of good taste. For me, the only drawback is that I find the assembly process too finicky and time-consuming if I am working alone. But as long as someone else is making them, these get a thumbs up from me.
Source: The Parkdale Potluck Cookbook
Date tried: May 21, 2016
Yield: variable, make as much as you need
Time needed: 30 minutes to roast vegetables; about 20 minutes to assemble after vegetables have cooled.
It is often worth while to give a recipe a second try. I didn’t care much for this the first time I tried it, but realized I had made it in a hurry. So I tried again taking more care. I even roasted the vegetables a day ahead so I could pay full attention to making the dressing and salad. And it was quite good!
Roasted Vegetable Couscous Salad with Harissa-style dressing
This is a very quick and simple one-pan meal for two. Can be put together in a jiffy with pre-cooked rice. The recipe title says “spinach” but any favorite green will do. The greens in the picture are arugula.
You can tell from the list of ingredients that this contributor to the Parkdale Pot Luck Cookbook regularly has vegan ingredients on hand. If you haven’t tried rice milk or carob chips yet, now is your chance. Don’t have time to shop for them? Just use your regular milk and chocolate chips. Butter, margarine or a light vegetable oil can replace the coconut oil but won’t give the same delightful flavour.
I made these rather thick and hearty this morning, but if you prefer a thinner, lighter pancake, just adjust the quantities of flour and rice milk to get the desired consistency.