Squirrel X's

Culinary Miscellany!

Squirrel X's Culinary Miscellany

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__Ralph Waldo Emerson

raisin rumpuses


squirrel x, spatula wieldin' varmintin the kitchen with a varmint

Hey, y'all!
Thanks for stoppin' by to visit my cookin' diary.
I hope you enjoy the recipes.
Got your spatulas ready?

"Make anything with love, and BAM! It's a beautiful meal."
__Emeril Lagasse

"Who could ever weary of moonlit nights and well-cooked rice?"
__Japanese proverb

"What I love about cooking is that after a hard day,
there is something comforting about the fact that
if you melt butter and add flour, then hot stock, it will get thick! It's a sure thing.
It's a sure thing in a world where nothing is sure!"
__Nora Ephron

"A good cook is like a sorceress who dispenses happiness."
__Elsa Schiaparelli

"Noncooks think it's silly to invest two hours' work
in two minutes' enjoyment; but if cooking is evanescent,
so is the ballet. "
__Julia Child

"Cooking is a creation."
__Piero Selvaggio

"'Tis an ill cook that cannot lick his own fingers."
__William Shakespeare

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Raisin Rumpuses

Ingredients:
1/2 cup softened butter or margarine
1 cup light brown sugar, firmly packed
1 large egg
2 cups sifted flour
2 teaspoons bakin' powder
1/2 teaspoon salt
1/2 teaspoon bakin' soda
1/2 teaspoon ground nutmeg
1/2 cup sour cream
1/2 cup raisins
1/2 cup chopped pecans or walnuts

Instructions:
1) Preheat oven to 400�.
2) Cream butter and sugar 'til light and fluffy.
3) Beat in the egg.
4) Sift together dry ingredients.
5) Add sifted dry ingredients to egg mixture alternately
with the sour cream. Beat batter smoot after each addition.
6) Stir in raisins and chopped pecans or walnuts.
7) Drop by teaspoons full onto lightly greased cookie sheets.
8) Bake for ten to twelve minutes.

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disclaimer, please read!

*These recipes are offered with the highest of hopes
and the best of intentions for whoever wants to try 'em,
but if somethin' goes wrong, don't blame the varmint.*

official website of my culinary idol, Masaharu Morimoto

official website of my other culinary idol, Emeril Lagasse

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SQUIRRELS IN BLACK

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THE JEAN-PAUL SARTRE COOKBOOK

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