User:OdysseyGirlZ/Odyssey recipies

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Whit's Apple Turnovers

  • Prep Time: 30
  • MinCook Time: 25
  • MinReady In: 55 Min
  • Servings 8
  • Original Recipe Yield 8 turnovers

Ingredients

  • 2 tablespoons lemon juice
  • 4 cups water
  • 4 Granny Smith apples - peeled, cored and sliced
  • 2 tablespoons butter
  • 1 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 (17.25 ounce) package frozen puff pastry sheets, thawed
  • 1 cup confectioners' sugar
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract

Directions

  1. Combine the lemon and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning.
  2. Melt butter in a large skillet over medium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about 2 minutes. Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes. Stir together cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly.
  3. Preheat the oven to 400 degrees F (200 degrees C).
  4. Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Spoon apples onto the center of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them.
  5. Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned. Cool completely before glazing.
  6. To make the glaze, mix together the confectioners' sugar, milk and vanilla in a small bowl. Adjust the thickness by adding more sugar or milk if necessary. Drizzle glaze over the cooled turnovers.

OdysseyGirlZ 11:50, 12 January 2012 (MST) Source: Allrecipies.com

NEW!!!

Connie's Caramel Apples

  • Prep Time:8 Min *MinCook Time: 2
  • MinReady In 25
  • Servings 6
  • Original Recipe Yield 6 caramel apples

Ingredients

  • 6 apples
  • 1 (14 ounce) package individually wrapped caramels, unwrapped
  • 2 tablespoons milk

Directions

  1. Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet.
  2. Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once. Allow to cool briefly.
  3. Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set.

Enjoy! OdysseyGirlZ 11:50, 12 January 2012 (MST) Source: Allrecipies.com

Penny’s Pita Pocket Pizza

Prep Time:

5 Min

Cook Time:

15 Min

Ready In:

20 Min

Ingredients

  • 1 pita bread round
  • 1 teaspoon olive oil
  • 3 tablespoons pizza sauce
  • 1/2 cup shredded mozzarella cheese
  • 1/8 teaspoon garlic salt

Directions

  1. Preheat grill for medium-high heat.
  2. 2 Spread one side of the pita with olive oil and pizza sauce. Top with cheese and season with garlic salt.
  3. 3 Lightly oil grill grate. Place pita pizza on grill, cover, and cook until cheese completely melts, about 5 minutes.

Source: Allrecipies.com

DEAR READER: THIS IS A NOTE TO TELL YOU THAT UP UNTIL THIS POINT, ALL THE RECIPIES HVAE BEEN FOODS THAT WERE ACTUALLY MENTIONED IN EPISODES AT WHIT'S END, BUT NOW I AM PUTTING UP RECIPIES FROM ODYSSEY, IN EVERY EPISODE THAT COMES UP ON THE WEBSITE, I'LL BE LISTENING TO AND POSTING RECIPIES FROM FOODS FROM THOSE, OR HAVE REGULAR RECIPIES WITH ODYSSEY NAMES. OdysseyGirlZ 11:48, 12 January 2012 (MST)

Grady’s Gingerbread Cookies

(Gingerbread cookies were mentioned in Album 52, Cause & Effect: Fast As I Can, when Wooton told Connie “Right now, though, you look an awful lot like a gingerbread cookie to me!” and since Grady was a friend of Wooton’s, the title of this recipe just made sense!)

  • Prep Time: 20 min
  • Cook Time: 10 min
  • Ready In: 4 hours 30 min (FOREVER, right?)
  • Servings 24
  • Original Recipe Yield 24 (1 cookie) servings

Ingredients

  • 3 cups flour
  • 2 teaspoons Ground Ginger
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon Ground Nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup butter, softened
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup molasses
  • 1 egg
  • 1 teaspoon Pure Vanilla Extract

Directions

  1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
  2. Preheat oven to 350 degrees F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.
  3. Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days

Source: Allrecipies.com

Donna's Delicious Donuts

These are the complete opposite of Wooton’s in “Do or Diet" those were supposed to be 3 weeks old!)

  • Prep Time
  • 10 Min
  • Cook Time:
  • 10 Min
  • Ready In:
  • 20 Min
  • Servings 8

Ingredients

  • 2 quarts oil for deep frying
  • 1 (10 ounce) can of refrigerated buttermilk biscuit dough
  • 1 cup confectioners' sugar

Directions

  1. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  2. Separate out the biscuits and cut a hole in the middle of each one, like you would a doughnut. You can get creative on this part and make different shapes. Just be sure not to make them too thick in any places, or they will not cook all the way through.
  3. Carefully slide doughnuts into hot oil. Fry until golden brown on both sides. Drain briefly on wire racks placed over baking sheets.
  4. Place the confectioners' sugar in a bowl and roll the hot doughnuts in the sugar.

Source: Allrecipies.com

OdysseyGirlZ 11:47, 12 January 2012 (MST)