In order to encourage members of the Koha community to write documentation and test cases, Koha should have its own special cookie, ice cream, and fudge flavors.
I propose that the cookie flavor be "curried coconut breakfast cookies" (with chocolate chips or dried fruit, depending on how you anticipate your day going). See http://www.cookiemadness.net/2009/05/curry-coconut-oatmeal-chocolate-chip-cookies/
I propose my own special chocolate chip cookie recipe :-)
We have made these before and they are quite good. I second this!
With permission of jcamins, I want to add his great fudge recipe to the discussion:
Jared's fudge recipe
My fudge is remarkably easy to make. Sorry for the lack of precision in this... I don't measure, and I do everything by smell.
Combine about two tablespoons of butter (or about one centimeter of the butter logs they have in Ifrane) with one can of sweetened condensed milk (aka Carnation aka lait concentré sucré) and 350-500 grams of dark chocolate (2-3 cups of semi-sweet chocolate chips). One can also use one a mixture of one cup powdered milk, one cup sugar, and 1/2 cup boiling water in place of the sweetened condensed milk.
Bring the mixture up to a simmer, stirring constantly to keep it from burning. Once the chocolate is melted and everything is mixed in, add any crushed fruit/jam/preserves you are using for flavoring and sugar as needed (if you're not using any fruit flavorings, I'd estimate you'll need 1 cups of sugar; I use a mixture of granulated and brown as I feel like it... a tablespoon of honey and more granulated are fantastic substitutes for brown). Pomegranate syrup makes an excellent flavoring.
Now you're just going to keep it just below a boil (stirring occasionally) until it reaches soft-ball stage (Google it). One way you can tell it's getting there (besides actually checking for soft-ball stage) is that craters will form when the fudge bubbles, and they (the craters) will not just collapse back into the mixture. Also, the fudge will be very silky if you wait even just a few seconds without stirring.
Once you've reached soft-ball stage, take the fudge off the heat and add any alcohol-based flavorings, extracts, essences (i.e. rose water/orange blossom water), and nuts as desired.
Pour out into desired serving dishes. Disposable plastic cups work well if you don't have a glass dish to put the fudge in. Just make sure the cups have horizontal ribs. Cups without ribs or with vertical ribs are problematic to get fudge out of. Put in a freezer to accelerate cooling.
Enjoy your fudge.
Koha also needs more Margarita
These sound terrible, but taste amazing:
Chocolate and Peanut Butter Chip Cookies
3/4 cup HERSHEY'S Cocoa
REESE'S Peanut Butter Chips (10-oz. pkg.)
2 1/2 sticks butter, softened
2 cups sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Heat oven to 350°F. Stir together flour, cocoa, baking soda, and salt; set aside.
Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips.
Use a scooper and roll dough in hands to form a ball and place on cookie sheet.
Bake 8 to 9 minutes. Cool and move from cookie sheet to wire rack.
Created attachment 100991 [details]
(In reply to Chris Cormack from comment #4)
> Koha also needs more Margarita
Can you please submit a patch for that?
Thanks, on behalf of the QA team :-D
My submission is the wonderfully weird and tasty Peanut butter, Chocolate chip and Bacon cookie
(In reply to Martin Renvoize from comment #9)
> My submission is the wonderfully weird and tasty Peanut butter, Chocolate
> chip and Bacon cookie
I'm not much of a baker, but that sounds fun.
Fernet and Coke recipe
What you need:
- Highball glass (any bigger glass or even a jar works fine)
- 2 parts of Coke
- 1 part of Fernet Branca
- 3-4 ice cubes
1. Put the ice cubes in the glass.
2. Pour Fernet Branca over the ice.
3. Hold the glass at 45º and fill the glass slowly, with Coke.
4. If none of the bottles are empty, repeat from 1.
5. Do not sign off any patches in this condition :-D
I think I've shared this recipe before with some Koha folk but this is a good place to record it:
*** "Douglas County Pie" (Chocolate Pecan Pie) ***
Named after the county in Kansas where the originating restaurant was located: The Paradise Cafe in Lawrence, KS (1984-2003).
** Pâte Brisée **
Sift into a large bowl:
- 1¼ cups all-purpose flour
- ¼ teaspoon salt
- 8 tablespoons cold unsalted butter, cut into bits
Work with a pastry blender until the mixture resembles meal.
- 2 tablespoons ice water (or more, if necessary)
Toss the mixture until the water is incorporated, adding more ice water if necessary to form a dough. Gather the dough into a ball. Dust the dough with flour, wrap it in wax paper and chill it for 1 hour.
Roll out the dough 1/8 inch thick on a lightly floured surface. Fit it into a 9-inch (1-quart) pie pan, crimping the edge decoratively. Cover the shell with plastic wrap and chill for 30 minutes.
Melt and cool:
- 1 stick (½ cup) butter, melted and cooled
In a bowl, whisk together:
- ½ cup granulated sugar
- ½ cup all-purpose flour
- 2 large eggs, beaten lightly
- 1 teaspoon vanilla
- ½ cup firmly packed dark brown sugar
- the melted butter
- 1 cup pecan halves
- 1 cup semi-sweet chocolate chips
Pour the filling into the shell.
Bake the pie in the middle of a preheated 350° F. oven for 35 to 40 minutes, or until the filling is golden and set. Let the pie cool.
Serve with whipped cream, if desired.
Grandma's Ginger Cookies
1. Blend 1 1/2 cups butter with 2 cups granulated sugar.
2. Beat in 2 eggs.
3. Add 1/2 cup of molasses
4. Add 4 cups flour, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, 2 teaspoons ground cloves, and 2 teaspoons ground ginger.
5. Mix Well
6. Roll into 1" balls.
7. Dip in granulated sugar.
8. Bake at 375 fir 9-12 minutes.
I've adapted Bon Appetit's tasty date-vanilla-filled cinnamon rolls for whole wheat, liquid sweetener (like honey, agave syrup, whatever you like), a lot less steps for what we think are comparable results, and also wrote the recipe out in US as well as metric measurements: