The Gamer’s Cookbook

At a reader’s request, here is the recipe for simple raisin scones. The key to this recipe is two-fold: Your butter must be ice cold, and you must not over mix the dough.

For the last time! It rhymes with John! Say it! Say it! ~ A perturbed Scottsman

image supplied by Wikipedia.org

Raisin Scones

Makes enough to feed 8 starving players.

• 250 g (2 cups) all-purpose flour
• 65 g (1/3 cup) sugar
• 5 mL (1 teaspoon) baking powder
• 2 mL (1/2 teaspoon) salt
• 115 g (1/2 cup) butter, cut into small cubes and COLD
• 80 g (1/2 cup) raisins (or dried currants)
• 115 g (1/2 cup) sour cream
• 1 large egg

Preheat oven to 400 degrees.

1. Combine  flour, sugar, baking powder, and salt.
2. Add butter; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
3. Whisk sour cream and egg together in a small bowl.
4. Stir sour cream mixture into flour mixture until large dough clumps form.
5. Press the dough, with your hands, against the bowl to form a ball. (The dough will be rough and sticky. The key is ~ do not over mix!)
6. Place on a lightly floured surface and pat into a 18 to 20 cm (7- to 8-inch) circle about 2 cm (3/4-inch) thick.
7. Sprinkle the scone’s surface with another 3 g (1 teaspoon) of sugar.
8. Cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 3 cm (1 inch) apart.
9. Bake about 15 to 17 minutes, or until golden.
10. Cool for 5 minutes and serve.

You may accompany these lovely darlings with jam, butter, cream cheese, or anything else you can think of.

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After reading this article by one of my favorite New York Times author,  I was inspired to try homemade microwave popcorn. Here are the results, and I hope you will all enjoy!

Popcorn is the ultimate snack for game night. Microwave popcorn is so convenient, it is literally 2 minutes 30 seconds away. (Two for the popcorn, and 30 seconds for the butter. Heh, down to a science.) Up until today, I had not realized how much I had been ripped off. Read up after the jump to see what I mean.

The local Walmart has the Act II popcorn available for the low, very low price of 9.99$ for 15 bags. That works out to 66¢ per bag. Buy a bag of regular popping corn for 3.95$, and you are looking for a unit cost of 13¢. That is a big difference. Plus, with the recipes below, you can pretty much do what you like to it, and get your own flavor out of it.

What you need:

Popcorn Base

photo by lumix2004 of stock.xchng

• 50 g (1/3 cup) popcorn kernels
• 15 mL (1 tablespoon) salted butter
• 15 mL (1 tablespoon) seasoning mix of your choice (see recipes below)
• large lunch bag
• chip clip (optional)
• paper towel (optional)

1. Place popcorn kernels into brown paper bag.
2. Add butter and desired seasoning mix into the bag.
3. Fold top over a few times. (secure the top of the paper bag if you choose to use a chip clip.)
4. Place bag folded side down in microwave on top of optional paper towel.
5. Microwave on high until 5 seconds passes between each pop. (My microwave takes 2 minutes 20 seconds.)
6. Open bag carefully, as there may be steam that has built up inside the bag.
7. Top with whatever you like and serve immediately.

Optional Seasonings: (recipes will equal 15 mL portion (1 tablespoon.))

Basic Popcorn Seasoning

• 5 mL (1 teaspoon) popcorn salt
• 5 mL (1 teaspoon) black pepper
• 5 mL (1 teaspoon) garlic powder

1. Mix all ingredients together and sprinkle into paper bag.

Parmesan Popcorn Seasoning

(makes 45 mL (3 tablespoons.))

• 30 mL (2 tablespoons) grated parmesan cheese
• 10 mL (2 teaspoons) dried dill
• 5 mL (1 teaspoon) garlic salt

1. Mix all ingredients together.
2. Sprinkle 30 mL (2 tablespoons) into bag; reserve 15 mL (1 tablespoon) for sprinkling onto the popcorn after it has popped.

Nacho Cheese Popcorn Seasoning

Kettle Style Popcorn Seasoning

• 7 mL (1 1/2 teaspoons)  salt
• 7 mL (1 1/2 teaspoons) white sugar (brown if you prefer a caramel flavor)

1. Replace butter in the original recipe with olive oil.
2. Mix above ingredients and pour into microwave bag.
3. Serve immediately.

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Hello all, a quick post to pose a question. I have started brainstorming over a logo for the Gamer’s Cookbook, and would like to know your feed back on it. What do you think? How can it be improved?

The New Logo, in Large format!

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Grimwick pulled out a small jar with a tight fitting lid. He shook the contents within vigorously, opened the jar, and poured the contents on the festering meat.

Aye, ye was thinkin’ o’ throwing ‘is meal out ‘ere ye? Out ‘ere we do no’ ‘no’en te nex’ meal be come, so ’tis best te use wha’ ‘e ‘ave o’and. ’sides, ‘is ‘ere potion be makin’ anyting tasty so ye can etit. Dig ‘in! ~ Grimwick the Follower

Potion of Purify Food and Drink  (Italian Dressing)

Makes enough to last a few gaming sessions. (375 mL)

photograph by lusi at stock.xchng

• 250 mL (1 cup) olive oil
• 60 mL (1/4 cup) lemon juice
• 60 mL (1/4 cup) white vinegar
• 10 mL (2 teaspoons) granulated sugar
• 5 mL (1 teaspoon) salt
• 2 mL (1/2 teaspoon) garlic salt
• 2 mL (1/2 teaspoon) onion salt
• 2 mL (1/2 teaspoon) chicken bouillon cube or powder
• 2 mL (1/2 teaspoon) paprika
• 2 mL (1/2 teaspoon) dried oregano
• 1 mL (1/4 teaspoon) ground thyme
• 1 (1/4 teaspoon) crushed chili flakes

1. Combine all ingredients in a mason jar with tight-fitting lid.
2. Shake well.
3. Leave for 2 hours to blend flavors.
4. Store in refrigerator for up to 2 weeks.
5. Shake well before drizzling over salad or anything else you are serving it with.

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You there! What in the hell is that? Put that can down son! You have no idea what is in that can, and no business eating it either. You are responsible for what goes into that fighting machine there! Now! Get into that kitchen there, and learn how a real soldier boosts his nuts! ~ LTC John McLeman

Spicy Party Nuts

Preparation time: 45 minutes

Serves a full gaming group, GM included. (6 servings)

Candied Pecans

• 250 g (1 3/4 cups) almonds, blanched
• 250 g (3 cups) pecan halves
• 60 g (1/4 cup) sugar
• 5 mL (1 teaspoon) salt
• 5 mL (1 teaspoon) cinnamon, ground
• 1 mL (pinch) ground cloves
• 2 mL (1/4 teaspoon) ground cumin)
• 3 mL (1/2 teaspoon) freshly ground black pepper

Preheat your oven to 180°C (350°F.)

1. Arrange almonds and pecans on baking tray lined with parchement paper.
2. Bake for 5 - 10 minutes, until they are lightly golden.
3. Remove the mixture from the oven and cool slightly.
4. Combine sugar, salt, cinnamon, cloves, cumin and pepper together in a small bowl; mix well.
5. Heat a large frying pan over medium high heat; add the almonds and pecans.
6. Sprinkle the spice mixture over the nuts and stir for 3 - 5 minutes, until you can smell the frangrance of the cumin.
7. Remove from the heat and spread them on the parchment lined baking tray to cool.
8. Transfer nuts to a sealed container. They will keep for a week, if your gaming group lets them last that long.

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I used to buy these by the dozen at the local 7-Eleven®. When they are paired with a ranch sauce, they are unstoppable. There is no reason to shell out all that money for them though, as they are stupidly easy to make by yourself. ~ Sandeman

Potato Wedges ~ Don't they look great!

Crispy Parmesan Potato Wedges

Serves a full gaming group, including GM (6 servings)

• 6 large potatoes, scrubbed and cut into wedges
• 60 mL (1/4 cup) vegetable oil, preferably olive
• 10 mL (2 teaspoons) Italian seasoning
• 100 g (1 cup) Parmesan cheese, grated

Pre-heat your oven to 200°C (400°F.)

1. Line a baking sheet with parchment paper.
2. Toss potatoes together with oil in a large bowl.
3. Sprinkle Italian seasoning and parmesan over top of the potatoes and gently mix to coat the potatoes evenly.
4. Place potatoes onto the baking sheet with the skin side down, ensure that the potatoes are not touching each other.
5. Bake for 30 to 40 minutes, or until the potato is soft in the center.
6. Serve with ranch dip, if you like.

There you have it. Do any of you have a good potato recipe to share?

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‘Aye, le’ ‘t be know’ th’ ‘is dip form’ly kno’n'as “Ranch Dip”, as th’ ‘owers tha’ ‘e don’ ‘ike us usin’eir names ‘n vain. ~ Grimwick the Follower.

Buttermilk Dip

Preparation time: 10 minutes

Makes 250 mL (1 cup)

• 3 mL (1/2 teaspoon) lemon juice
• 60 mL (1/4 cup) 2% milk
• 60 mL (1/4 cup) mayonnaise
• 10 mL (2 teaspoons) sugar
• 3 mL (1/2 teaspoon) vinegar
• 2 mL (1/4 teaspoon) dried dill
• 2 mL (1/4 teaspoon) dried parsley
• 2 mL (1/4 teaspoon) garlic powder
• 1 mL (1/8 teaspoon) onion powder
• 1 mL (1/8 teaspoon) salt
• to taste paprika

1. Combine lemon juice and milk together in a small measuring cup.
2. Stir together, let stand for 5 minutes at room temperature.
3. Combine vinegar, dried dill, and parsley together in a small bowl; let stand for 5 minutes to soften the dried spices.
4. Combine all ingredients in a small bowl.
5. Chill for 1-2 hours. (Leave overnight for the best flavor.)

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I go’ ‘is recipe fro’ me father, who use’ te useit o’ wha’er leftover scraps ‘e ‘ad after butch’ing ‘is kill. Me father tolds me, waste no’ want no’, but ye ca’ ‘njoy wha’ ye got as ‘ell. ~ Grimwick the Follower

Me Father Is After Makin These! ~ Sloppy Joes!

Sloppy Joes

Ready in 30 minutes

Makes 4 burgers

• 454 g lean ground beef
• 1 medium onion, peeled and chopped
• 1 small green bell pepper, chopped
• 1 teaspoon prepared yellow mustard
• 3/4 cup chili sauce (or ketchup)
• 3 teaspoons brown sugar
• 250 mL water
• salt
• ground black pepper
• 6 hamburger buns
• 250 g cheddar, grated

1. Brown beef in a large skillet with onions and peppers.
2. Stir in mustard, chili sauce, brown sugar and water; mix together well.
3. Bring to boil; reduce heat and simmer for 20 minutes.
4. Season with salt and pepper.
5. Toast hamburger buns to your desired doneness.
6. Spoon meat mixture into buns, top with grated cheddar.
7. Enjoy!

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If you do not have a lot of time, this recipe can be thrown together in a few minutes. It will be hard to find someone who does not like this item.

Mini Caprese Salad Skewers

Miniature Caprese Salad Skewers

Makes 30 skewers

Prep time 10 minutes

Ingredients

• 2 packs (500 g) cherry tomatoes
• 1 package (250 g) mini bocconcini (or cut mozzarella into 2 cm cubes)
• 60 mL extra virgin olive oil
• 30 mL balsamic vinegar (or you can use red wine vinegar)
• 5 small basil leaves (chopped fine) or 5 mL dried basil leaves
• to taste salt and pepper

1. Open tomatoes into a large mixing bowl.
2. Drain bocconcini and place into bow with tomatoes.
3. Add olive oil, balsamic, basil, salt and pepper.
4. Adjust salt and pepper to taste; let stand for an hour to allow flavors to develop.
5. Skewer onto picks starting with bocconcini.
6. Skewer tomato just below bocconcini.
7. Arrange on platter; whisk oil and vinegar mixture together and pour on top of skewers.
8. Serve and make some friends.

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This recipe comes from Oberoten from over at the Fantasy Grounds boards. Thank you Oberoten!

What to do wiv’ dem mirelurk eggs? Eat ‘em! Ye can replace eggyolk wiv’ de mix, possibly addin’ a piece of mirelurk meat or shrimp as a garnish. ~ A Lone Mirelurk Hunter

YumYum Deviled eggs (Devilled eggs fallout style)

Feeds a good sized gaming group, GM included. (Makes 8 devilled eggs)

• 4 eggs
• tbsp mayonnaise
• tsp caviar (optional)
• To taste Salt
• To taste pepper

1. Boil eggs until hard cooked; shell and cool.
2. Split eggs into half; scrape out yolk into bowl.
3. Mix yolks thoroughly with mayonnaise and optional caviar.
4. Replace mixture in hollowed-out eggs.

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