Archive for October, 2007

It’s what was for dinner: Asian Turkey Burgers!

For some reason, I had been wanting to have ground turkey for dinner lately.  On her last shopping run, Jane got some and made it “my project” this week.  So turn it into a “project” I did; I decided to do something I hadn’t done with ground turkey before: though I originally had good old ordinary turkey burgers in mind, I looked into exotic variations and resolved to try something new.
Asian Roll Lettuce Wraps

looked good, but we didn’t have lettuce in the house and I knew Michelle hated red bell peppers.  And we’d had (beef) meatballs the day before. So I settled on a compromise: Asian Turkey Burgers!

I put extra water into the recipe to make them softer (my mother suggested this) and though I had Roasted Garlic Flavored canned breadcrumbs on hand, I thought it would be “garlic overkill” if I used them in addition to the clove of finely chopped garlic the recipe called for.  Though jokes about my cooking abounded, and in spite of the fact that she considered the dose of ginger a little high, my sister loved ‘em. The verdict was that I’d “come a long way” in getting things done right. What does your family think of your cooking? Sound off on our new forum at

Add comment October 25th, 2007

Super-sized Cream Wafers

Besides Adult ADHD, I’ve also got weird spatial and perceptual problems: I can get lost in a paper bag; I have to figure out “right” and “left” freshly each time and still stand a good chance of getting it wrong, and estimating time and distances or mentally translating numbers on a page into realities in our world are a similar crapshoot for me.

The result in the real world is that when I made Cream Wafers last week, I used a large-mouthed drinking tumbler to cut out the rounds, and instead of getting the smallish (Oreo-sized?) cookies they had in mind, I got ones the size of Pepperidge Farms Snickerdoodles. Not that I minded, though, as I planned to eat ‘em plain rather than make them into sandwich cookies with that high-fat filling (that batter containing 2 sticks of butter was fatty enough) and there is no way I’d be able to eat the 60 the recipe specifies, but what I didn’t know is that this particular cookie variety is fragile and crumbly like the Filipino confection polverone, and that these larger-than-standard cookies I made are much more easily breakable and crumbiferous than they would have been if they were smaller. I think this particular cookie recipe ought to come with a special warning level for the exceptional level of sheer messiness both when they are being made (incredibly sticky dough) and when they are eaten (see the crumbliness factor above).

Cream Wafers

Makes about 60

2 cup all-purpose flour
1 cup margarine or butter
1/3 cup heavy cream
Creamy filling: below

Mix the ingredients to a dough and chill for an hour. Roll out half at a time to 1/8″ thick and cut in 1 1/2″ rounds. Carefully dip both sides of cookie in sugar and place on ungreased baking sheets lined with parchment paper. Poke with a fork 4 times and bake 7-9 min. at 375 F. When cool fill with filling and sandwich together.

Creamy filling:
3/4 cup powdered sugar
1 teaspoon vanilla (or other flavoring such as almond or peppermint)
1/4 cup margarine or butter
food color if desired

Mix all filling ingredients until smooth, add a few drops of water if needed.

Add comment October 24th, 2007


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