Time to dust off your favorite pie recipes and celebrate the day.

Here's the Wiki entry.

I recently "discovered" the Cookipedia site during a "StumbleUpon" random search and posted a link to it on my facebook page.

Cookipedia looks a lot like Wikipedia  mainly because it is run on Wiki software.

There is an informative Thermomix page, with 97 recipes (so far) and because the Cookipedia site seems to be gaining followers rapidly, I think this is a great way to show more people how great the TMX actually is, when used by ordinary folks, not just super chefs.

The non-Thermomix recipes, A-Z, Random by country, Random by food, Favorites, are all nice but I thought the great recipe mavins who abound on this forum should jump in and add their expertise to Cookipedia (with of course, a link back to this forum) to further spread the word about this remarkable appliance. 

I did a search on the forum for any mention of Cookipedia and couldn't find a reference.  If someone has already posted about it, my apologies. 

Here's a link to a recipe that I believe a few forum members might find interesting.

Bailey's cupcakes from Cooking Etcetera

I'm posting this because of the photos and the technique, not for the recipe itself.

As we have some very talented cake bakers on this forum, I'm sure they can do this with their own recipes.

I think it is spectacular and there are many other colors that would work in the same way.

"Pink" Ombre cake

I thought some of you might be interested in the recipes listed here.

You have to scroll down a bit.

That "Blizzard Bread" and the Gingerbread boxes  really caught my eye.

This was sent to me by a friend a few years ago and I have passed it along from time to time to others that I think may appreciate it.

Dear Folks:
My Aunt Tillie could bake like nobody's business. Cakes, pies, pastries of all kinds -- and she really had a field day at Christmastime. But sometimes she got a bit stressed with all the work. Like any well-rounded, healthy individual, she knew how to handle it: she would take a moment to relax, and then bake something she truly enjoyed.
Below, her recipe for beating holiday stress. Or something like that.   

1 cup water
1 cup sugar
4 large eggs
2 cups dried fruit
1 teaspoon baking soda
1 teaspoon salt
1 cup brown sugar
lemon juice
nuts
1 gallon whiskey

Step One!
Sample the whiskey to check for quality.

Take a large bowl.
Check the whiskey again to be sure it is of the highest quality.
Pour one level cup and drink.
Repeat.
Turn on the electric mixer.
Beat 1 cup butter in a large, fluffy bowl.
Add 1 teaspoon sugar and beat again.
Make sure the whiskey is still OK.
Cry another tup.
Turn off mixer.
Break 2 eggs and add to the bowl and chuck in the cup of dried fruit.
Mix on the turner.
If the fried druit gets stuck in the beaterers, pry it loose with a drewscriver.
Sample the whiskey to check for tonsisticity.
Next, sift 2 cups of salt.
Or something.
Who cares?
Check the whiskey.
Now sift the lemon juice and strain your nuts.
Add one table spoon.
Of sugar or something.
Whatever you can find.
Grease the oven.
Turn the cake tin to 350 degrees.
Don't forget to beat off the turner.
Throw the bowl out of the window.
Check the whiskey again.
Go to bed.
Who the heck likes fruitcake anyway?
YIELD: 1 drunken woman

CATEGORY: Cakes; Subcategory: General Cakes; Sub-subcategory: Fruuuiiittt Crakes...

Since I have had a couple of requests for this recipe, I'm posting it here also.  

It should work in the TMX but as I made a volume that was too large for it, I used my mixers.


Sturdy Peanut Butter Cookies
Good for shipping.

This recipe makes about 60 cookies depending on size.   I aim for 7 cm in diameter.

270 gm      butter, unsalted  softened (room temp)
170 gm      brown sugar            I used the Splenda/Brown Sugar baking mix.
170 gm      white sugar            I used the Splenda/Sugar baking mix.
280 gm      peanut butter            you can use smooth or chunky - I made my own, slightly chunky
2         eggs    medium
2 teaspoons   vanilla extract

Measure the next three ingredients into a separate bowl and whisk to blend.
400 gm      flour, all purpose
3/4 teaspoon   baking soda  (bicarb)
1/2 teaspoon   salt

Optional:  You can add either chopped peanuts or chocolate chips,  up to about 180 gm if you wish.

Put the softened butter and both sugars in the bowl of a mixer and beat until fluffy.
Add the peanut butter and beat until well blended.
Add the eggs and vanilla extract  and beat until blended.
Beat in 1/3 of the flour mixture until smooth.
Add another third and beat again until the dough appears smooth and creamy.
Add the remaining third a little at a time - the dough will begin to pull away from the sides of the bowl.

If you are adding chopped peanuts or choc chips, add them now.

Cover the bowl and refrigerate for 1 hour.


Preheat the oven to 177° C

Line baking sheets with parchment paper  or if you have Silpat sheets, use those.

With a small soup spoon or *disher, form the dough into 2.5 cm balls.  I scoop them roughly onto the sheet pans then roll each between my palms to for a ball.  

Place on the sheet pans about 5 cm apart.

Flatten the balls to about 1 cm thick (or a bit less) with a fork dipped in granulated sugar, forming a criss-cross pattern.

Bake the cookies for 12 minutes, until they just show a touch of color around the edges.

Transfer to a wire rack to cool.
I just pull the entire sheet of parchment off the sheet pan, allow the pan to cool and transfer another loaded sheet onto the pan.  
The cookies will pop right off the parchment when cool and  you can use it again, several times.

I have a glass with a "hobnail" bottom and I use this to flatten my cookies.  It is faster than using a fork but not everyone has one of these.  A friend, who makes huge batches of these cookies uses a round potato masher that leaves a waffle pattern on the cookies.


I've found this recipe can be doubled or tripled for more cookies, but I make multiple batches rather than one big batch if I need more than four times as many cookies.  

These cookies hold together when dunked in coffee or cocoa!

* A disher is an ice cream scoop, they come in various sizes from very small to very large.  


You can use different types of flour if you wish.  Whole wheat flour - you will have to use less because it absorbs more moisture.
Same with oat flour, although this does produce a lovely, tender cookie, not as sturdy as with regular flour.
I have not tried it with other flours but have been told that coconut flour will not hold together well using this recipe.

A photo of one of these cookies, 7 cm in diameter.

It has been suggested that I put this "recipe" on the forum.

I’m sure that when you folks see the title of this post you are going to think, “wha’ she goin’ on about? Ain’t scrambled eggs just scrambled eggs?”

Sure, it is a very simple dish but there are any number of ways of getting from the beginning to the end and it’s possible to end up with something that looks good but is tough, rubbery and while edible, not exactly the best.

My grandpa’s cook taught me how to make these scrambled eggs that can be consumed at once, or they may be kept warm in a chafer or buffet server without ever becoming tough and rubbery.

Some people have said, and written, that milk in eggs makes them tough. That has not been my experience but I’m not using milk, or even half & half. It is cream that produces the best result.

First select a skillet that is the correct size for the number of eggs you are cooking.
For 2-3 eggs, no larger than 8 inch, 4-6 eggs a 10 inch and for 8-10 a 12 inch.

First the eggs should be beaten lightly with a fork, only enough to blend the yolks into the whites.

Set aside until the skillet is ready.

The best skillet is a heavy non-stick or an extremely well-seasoned cast iron.
Place over medium high heat.
Pour just enough heavy cream into the skillet to cover the bottom.

Allow it to just about come to a boil – till it foams up like this:


Now add the eggs. Count slowly to ten.
Begin cutting and turning the eggs and when they look
like this:


Remove from the heat – the residual heat in the skillet will be enough to finish cooking the eggs.
Season to taste with salt and pepper.
Serve immediately!



Or transfer to a chafing dish over barely simmering water to keep warm.
These can be held up to an hour in this manner.

In my opinion, the eggs actually taste “eggier” than when they are cooked without the cream. They are tender, creamy but still have the desirable texture one expects in a scrambled egg.

Enjoy!