A Crafts Community For Craft Ideas & DIY Projects - Craftster.org
Help | About | Contact | Press | Advertise | Cookie Policy | Terms | Site Map
Welcome, Guest.
Please login or register.
Does your gift list have you stumped? Can never figure out what to make for Great Aunt Felma?  Each day through December 24, we are featuring a fabulous gift tutorial!  Check out the 2017 Handmade Holiday Gift Guide for (free!) recipes, patterns and more.
Total Members: 314,819
Currently Running With Scissors:
141 Guests and 1 User
Home Craftster Community Crafting Articles Craft Tutorials My Craftster Crafting Calendar City Guides Craft Shop
  Show Topics
Pages: [1] 2
1  COOKING / Recipes and Cooking Tips / Kraft is Krap: Guacamole? on: December 01, 2006 10:53:59 AM
via the cool blog MattBites

A woman is suing Kraft for fraud over their guacamole. 
A food dip?  Fraud?

"If consumers read the fine print, they would discover that Kraft Dips Guacamole contains less than 2% avocado."  Shocked

response from Kraft: "We think customers understand that it isn't made from avocado," said Claire Regan, Kraft Foods' vice president of corporate affairs.  Huh

Maybe I don't understand because I'm not a customer Tongue

LA Times story is here.
2  COOKING / Recipes and Cooking Tips / Mashed Sweet Potato Recipe on: November 22, 2005 05:59:07 PM
Jeromy's family makes this for Thanksgiving every year.  Their dinner is this huge drawn out potluck affair that is also vegetarian.  I went last year and have dreamt of this dish ever since...

Cajun Praline Yam Casserole

4 red yams or sweet potatoes, baked till soft, peeled, and mashed
1/2 C. Milk
10 T. Butter
2/3 C. Honey
2 Eggs
1/2 C. Hvy Cream
1 C. Chopped Pecans
1/4 t. Salt
1/4 t. Cinnamon
1/4 t. Nutmeg
1 t. Vanilla

Mix yams with 8 T. of the butter.  Add eggs and beat well.  Add the
milk and 1/2 of the honey.

In a small saucepan over low heat, melt the remianing two tablespoons of
butter.  Add cream, the rest of the honey, walnuts, salt, cinnamon, and
nutmeg.  Simmer, uncovered and stir for five minutes.  Remove from the
heat and stir in the vanilla.  Pour over the yams and bake 20 minutes ina
375 degree oven.  Makes 6-8 servings.
3  COOKING / Vegetarian / Vegan / I Can't Believe I Ate Vegan! on: September 30, 2005 04:53:23 PM
In the world of food blogs, we come up with themed events as little homework assignments.  This week we had  a cool assignment due, given to us by Becks and Posh:

"Make a Vegan dish, a Vegan meal, a Vegan picnic or go to town and host an entirely Vegan dinner party. The choice is yours. If you are able, take some photos and then write and publish a blog post about your Vegan experience(s)

The challenge is to cast any aspersions aside, and conjure up some Vegan food so fantastic that anyone who eats it won't even be the slightest bit aware that absolutely no animal-derived produce has passed their lips."

Cool huh?  We are experimenting in using technoratic to round up all the entries.  If it works they can be found here: I Can't Believe I Ate Vegan!

4  COOKING / Dessert / Tofu Based Ice Cream- Chocolate Peanut Butter on: September 28, 2005 03:55:42 PM
I've been doing alot of experimenting with the tofu mousse recipe and finding some wonderful variations, one of them is turning it into amazing ice cream.

I make my tofu mousse in the blender, so it is very easy to adapt the recipe to ice cream making by simply adding a good glug of soy milk and a touch more sweetener (cold things tend to need more sweetness because of how our taste buds work).

The chocolate peanut butter variation of mousse won over my ice cream taste buds immediately! The tofu remains silky smooth in its chocolate embrace, and continues the illusion of a heavy cream base. I look forward to testing this ice cream recipe with hazelnut butter and cashew, as well as nut free variations. Chocolate cherry and chocolate mint cant be too far off oh, and chocolate banana, chocolate orange, maybe even sneaking a white chocolate pistachio in there too! Oh Joy!

    Chocolate Peanut Butter Tofu Ice Cream (vegan too)

In a double boiler or in the microwave melt one cup of chocolate chips. Let the mixture cool slightly (while preparing your other ingredients).

    In a blender combine:

        ◊ one 12oz package of silken tofu
        ◊ one cup of peanut butter
        ◊ 3/4 cup of maple syrup*
        ◊ 1 to 1 1/2 cups of soy milk, enough to get it to the consistency of a milk shake

    *If you dont have maple syrup, substitute 6 Tbs chocolate syrup or 4 Tbs agave nectar as the liquid sweetner.

        ◊ Add the melted chocolate and blend until combined.

    Chill your tofu concotion thoroughly in the refrigerator before adding to your ice cream machine. Process in your ice cream maker (or freeze in ice cube trays and whirl in the blender) and return to the freezer to harden into a scoopable ice cream.


ps I probably don't need to mention that this makes excellent milk shakes...

5  NEWS AND DISCUSSION ABOUT CRAFTSTER / Suggest New Boards and New Features / Any humans monitor this? on: September 03, 2005 08:01:40 PM
Does this board actually start new boards or this just a  psychology experiment?

I really don't think its being monitored because it seems like nothing has been done in response to the requests I've seen posted here.

But I would love to be shown wrong Smiley

6  COOKING / Recipes and Cooking Tips / Gluten-Free Blog on: August 23, 2005 05:11:03 PM
I just ran across a new-to-me food blog called gluten-free girl,

looks like a good source for recipes and info.

7  COOKING / Dessert / Silky Smooth Chocolate Mousse [vegan!] on: August 13, 2005 03:24:44 PM
This recipe is such a stunner, and even more amazing, its vegan.  The texture is silky smooth- like the middle of a chocolate truffle.

Now before this turns off all the omnivores...  I'm not vegan and I think this is better than the non-vegan mousses I've made in the past.

the recipe shall we?

Silky Smooth Chocolate Mousse
based on Alton Brown's Moo-less Pie

In a double boiler over hot water(or ina microwave), combine to melt:

    * 2 cups of chocolate chips
    * 1/3 cup of coffee liquor, or espresso (or any flavorful liquid or soy milk)

Stir occassionally until the chocolate is completely melted. Allow to cool slightly.

In a blender, combine:

    * one 12.3oz package of silken style tofu
    * 1 Tbs of maple syrup
    * 1 tsp vanilla extract

Add the melted chocolate mixture to the blender and continue to blend until smooth.

Pour into small cute cups and refrigerate.
This makes 5-6 small dessert cups.

8  COOKING / Recipes and Cooking Tips / Being a Conscientious Foodie- local over organic on: July 26, 2005 10:59:06 PM
I have a foodie friend, Jen who is helping rally her friends in the San Francisco area to eat only locally grown/ produced foods for the month of August.  Under the guidence of a group called the locavores, they have amased a listing of people from around the world who are pledging to do their best to only eat food products produced and grown in a 100 mile radius from where they live for the month of August.

Jen posted a great set of food politics guidelines to help formulate thought around.  Here they are:

Local over Organic

You may find yourself confronted with the choice of organic or local. How do the two fit in each other? Here are the Locavores' guidelines:

-- Whenever possible, buy, eat and cook local -- i.e. within the foodshed.

   -- If not locally produced, then organic. This choice generally protects the environment and your
      body from chemicals and hormones.

        -- If not organic, then family farm. If it comes down to Kraft versus Cabot (a dairy co-op in
            Vermont), choose Cabot.

              -- If not family farm, then local business. Coffee and wheat products may be difficult. At
                 least support a local coffee-roasting house and local bakery.

                  -- If not a local business, then go for terroir. Purchase foods that express the region
                     they are grown in and support the local agriculture. If you're buying Brie, by it from
                     Brie, France; if Parmesan cheese, from Parma, Italy.

If you are interested in learning more about the drive behind "eating local" check out the book Coming Home to Eat, whose author was the inspiration for the 100 mile radius local concept.
9  COOKING / Recipes and Cooking Tips / Human Cheese ??!! on: July 17, 2005 01:44:42 PM
Apologies in advance if this is too... well...

tthis ad was in the Eugene Weekly this week, and I just had to share!  To their credit it is in the alternatives section...


10  COOKING / Dessert / Cake Mix Waffles on: June 05, 2005 07:42:15 PM

Thought this recipe would fit in well here... Cake Mix Waffles!  I have a more elaborate write up on my recipe website (www.BrowniePointsBlog.com), but really- any cake mix will do (using brownie batter was unfortunatley not as successfull).

Just heat up a waffle iron, and plop mixed up cake mix in it.  The picture above is Devil's Food Cake with strawberries and sweetened whipped cream.

Pages: [1] 2

only results with images
include swap threads
advanced search

Latest Blog Articles
Handmade Holiday Gift Guide 2017: Vanilla Spice Nut Mix
Meatless Monday: Cheddar Bay Biscuits
Handmade Holiday Gift Guide 2017: Fabric Beads

Support Craftster
Become a
Friend of Craftster

Buy Craftster Swag
Buy Craft Supplies

Craftster heartily thanks the following peeps...

Follow Craftster...

Powered by MySQL Powered by PHP Powered by SMF 1.1.11 | SMF © 2006-2009, Simple Machines LLC
SimplePortal 2.3.5 © 2008-2012, SimplePortal
Valid XHTML 1.0! Valid CSS!

Copyright ©2003-2017, Craftster.org an Internet Brands company.