Vicki Bickies Food

VICKI BICKIES

Vicki Bickies image

My friend Vicki is from Australia, and my daughter Adiya adores her. Possibly the only thing she adores more than Vicki are Vicki's cookies (only kidding Vicki, she does love you more). These are basically ANZAC biscuits, but a bit different. Vicki uses slightly more coconut than what I've seen in the ANZAC biscuit recipes here on Zaar, and since golden syrup is hard to get here in Israel, she substitutes maple syrup. It's not often my Didi brings home recipes from other mothers, so take notice of this one, it's good! Thanks, Vicki, for sharing these with Didi (and me).

Provided by Mirj2338

Categories Dessert

Time 30m

Yield 35 Vicki Bickies

Number Of Ingredients 9

Ingredients

1 cup all-purpose flour
2/3 cup white sugar
1 cup rolled oats
1 cup flaked coconut (unsweetened)
125 g margarine (5 ounces)
1/4 cup maple syrup
1/2 teaspoon baking soda
1 tablespoon boiling water
1 egg

Steps:

Mix the flour, sugar, oats and coconut in a bowl. Make a hole in the center.
Melt the margarine with the maple syrup.
While that's melting, mix the baking soda with the boiling water.
Add the baking soda/water mixture to the margarin/maple syrup mixture. Mix well.
Pour this into the hole in the dry ingredient mix. Mix well.
Add the egg, mix well.
Form into cookies (1 tablespoon per cookie) and place on a greased baking sheet (I use parchment paper).
Bake at 180 degrees Celcius until the cookies are golden, around 20 minutes or so.

SEAFOOD GUMBO

Seafood Gumbo image

This seafood gumbo takes some time, but is well worth the investment. Serve over long-grain white rice.

Provided by Sara

Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes

Time 1h45m

Yield 8

Number Of Ingredients 20

Ingredients

½ teaspoon ground cayenne pepper
½ teaspoon ground white pepper
½ teaspoon ground black pepper
1 ½ teaspoons paprika
½ teaspoon dried thyme
½ teaspoon dried oregano
1 bay leaf, crushed
1 teaspoon salt
¾ cup vegetable oil
2 cups chopped celery
2 cups chopped onion
2 cups chopped green bell pepper
1 teaspoon minced garlic
3 tablespoons file powder
2 teaspoons hot pepper sauce
1 ½ cups tomato sauce
7 cups fish stock
2 cups shucked oysters
1 cup crabmeat
1 pound small shrimp - peeled and deveined, shells reserved for stock

Steps:

Combine the red, white, and black peppers, paprika, thyme, oregano, bay leaf, and salt; set aside.
In a heavy pot, 5 quart or larger, heat oil over medium heat, warming the pot first. Add onions, celery, and green pepper. Turn heat to high. Stirring frequently, add garlic, file, hot sauce, and the pepper-herb mixture. Cook for 5 minutes, stirring constantly.
Add tomato sauce, and stir as it reduces over high heat. Add fish stock and bring to a boil. Reduce heat, and simmer for 1 hour, stirring occasionally.
When ready to serve, add shrimp, oysters, and crabmeat. Cover, and wait 5 minutes. Turn off heat, and let stand for 10 minutes. Serve.

Nutrition Facts : Calories 357.2 calories, Carbohydrate 13 g, Cholesterol 106.1 mg, Fat 24 g, Fiber 3.2 g, Protein 22.8 g, SaturatedFat 3.3 g, Sodium 1398.1 mg, Sugar 5.3 g

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