From Tika's Cookbook
Compiled by Tika Waylan Majere
New Recipes added on bottom of page......
Although the Great Dragons have taken over various parts of Ansalon, people must eat! You can try the following recipes from Krynn at home.
Otik's Spiced Fried Potatoes
1 pound potatoes(any kind)
3 tablespoons butter
1/2 medium onion, finely chopped
1 to 2 dashes cayenne
Scrub potatoes, and remove any eyes. Chop into 1/2-inch cubes with skins. Melt butter in
frying pan (tradionally an iron skillet), and heat until sizzling. Add cayenne to butter;
stir. Place potatoes in butter and fry until crisp; stir occasionally. Add onion and fry 1
more minute. Serve hot, salted to taste. Serves 2 to 4.
Tika's Cookie Jar
This tradition undoubtedly had it's origins back in the days when magic-users honored the
moons which gave them power. It takes place during the rare time when all three moons are
in alignment, forming that appears to be a great eye in the sky. According to ancient
legend, on this night wizards went from door to door, offering their services in the
performance of minor magics without charge. They were given food and small gifts in
return. When wizards fell into ill repute in the days before the Catalysm, this custom
ceased. But now children go from door to door, pretending to be wizards and performing
tricks. In return, the childred are given their choice of these cookies.
Solinari (White Moon) Cookies
2 1/4 cups twice-sifted flour
1 cup butter
1/4 teaspoon baking powder
1/2 cup sugar
Blend flour and baking powder. Cream butter and sugar together. Add flour mixture a little
at time, blending until smooth. On an especially warm day, more flour might be needed to
make dough manageable when rolling. Roll out dough 1/4 inch thick; cut into 2-inch
circles. Place on ungreased cookie sheet about 2 inches apart. Score top of each cookie in
criss-cross pattern with a sharp knife, being careful not to cut more than halfway down.
Baked at 325 degrees for 15 to 18 minutes, until cookie is delicate brown around edges and
bottom. Cookie should remain white on top. Cool on racks. Makes 3 dozen cookies.
Lunitari (Red Moon) Cookies
Batter:
3 cups flour
1 cup sugar
2 teaspoon baking powder
1 teaspoon salt
1/4 cup wheat germ
3/4 cup butter or margarine
2 eggs
3/4 cup buttermilk or sour milk
1 teaspoon vanilla
1 tablespoon orange peel (optional)
Topping:
2 tablespoons sugar mixed with 1/2 teaspoon cinnamon
2 tablespoons milk
Blend dry batter ingredients together. Cut butter in with pastry cutter until mixture
resembles a coarse meal. Add orange peel (optional). Moisten the mixture with eggs, milk,
and butter; Dough will be sticky and soft. Place on well-floured board and knead very
gently, just enough to make the dough easier to roll. Roll out dough 1/2 inch thickl; cut
into 2-inch circles. Place on greased cookie sheet about 2 inches apart. Brush top each
cookie with a dab of bilk and sprinkle with cinnamon sugar. Bake at 400 degrees for 10
minutes. Cookies should be golden brown. Cool on racks until hard enough to hold shape.
These are best served fresh, especially warm. Makes 3 dozen. Roll out dough 1/4 inch
thick; cut into 2-inch circles. Place on ungreased cookie sheet about 2 inches apart.
Score top of each cookie in criss-cross pattern with a sharp knife, being careful not to
cut more than halfway down. Baked at 325 degrees for 15 to 18 minutes, until cookie is
delicate brown around edges and bottom. Cookie should remain white on top. Cool on racks.
Makes 3 dozen cookies.
Nuitari (Black Moon) Cookies
1/2 cup white shortening
2 teaspoons vanilla
6 tablespoon powdered cocoa
2 cups flour
1/2 teaspoon salt
1/2 cup powdered sugar
1 1/2 cups granulated sugar
2 eggs
2 tablespoon vegetable oil
2 teaspoons bakin powder
1/2 cup milk
1/2 cup chopped nuts (optional)
Cream shortening and granulated sugar together. Add vanilla and eggs; beat until light.
Sift flour, baking powder, and salt together and add to shortening mixture; blend well.
Add milk; stir until smooth. Mixture will be quite soft. Add nuts if desired. Chill 3
hours or overnight. Shape chilled dough into 1-inch balls. Roll each ball in powdered
sugar, and place them on greased cookie sheets at least 2 inches apart. Cookies will
flatten, crinkle, and spread out. Bake at 350 degrees for 10 to 13 minutes. Cookies should
still be moist inside like brownies. Let cool wire racks until cookies are hard enough to
hold shape. Seal cookies in airtight container once cooled. Makes 4 dozen.
Raistlin's Tea
1/4 ounce dried lemon peel
1/4 ounce mullein
1/4 ounce angelica
1/4 ounce dried orange peel
1/4 ounce burdock
1/4 ounce coltsfoot
Place the above herbs in a jar; shake until well mixed. Put 2 teaspoons of mix in mug, and
add boiling water. Let steep fro 10 minutes before drinking.
This tea works as an expectorant and soothes coughs and bronchial trouble. A warming
tea,it raises the body temperature as well.
Otik's Savory Squash (or Yams)
1 large winter squash (or 3 to 4 large yams)
7 slices tart apple, unpeeled
1/3 cup brown sugar
1/4 white wine (optional)
ground cinnamon
ground thyme
4 to 5 pats butter or margarine
Butter bottom of a glass baking dish or large loaf pan. Peel and cut squash or yams into
bite size pieces; spread 1/2 in baking dish. Sprinkle with 1/2 the brown sugar, then
spread the rest of the squash over the top and sprinkle with remaining sugar. Arrange the
apple slices over the top. Break butter parts over apples. Sprinkle with wine; be sure it
soaks through the squash. Sprinkle with cinnamon and thyme. Cover dish with foil and bake
at 350 degrees for 45 to 60 minutes or until tender. Mash squash or yams, or serve as is.
This dish is excellent topped with crisp, crumbled bacon. Serves 2 to 4, depending on size
of squash.
Solamnic Feast Dishes (Stag on Steel)
Marinade
1/2 cup red wine(Burgundy is excellent. Do not use cooking
wine; it's salted.)
2 large pinches dried sage
3 juniper berries, crushed
2 garlic cloves, crushed (or 2 shakes garlic powder)
1/4 cup pineapple juice
1 shake powdered ginger
2 pinches rosemary
2 pinches thyme
3 pinches dried parsley flakes
2 pinches celery leaves
salt
pepper
For the skewer :
2 to 3 pounds venison tenderlion (or pork)
2 sweet onions
1 green pepper
1 16-ounce can chunk pineapple
24 cherry tomatoes
24 fresh mushrooms
A day before serving, mix red wine and pineapple juice in a large, non-metallic pan. Stir
in rest of marinade ingredients for at least 1 minute. Let mixture rest for an hour so
flavors can meld. Slice tenderlion into 1-inch by 2-inch chunks. Rub meat with salt and
freshly ground pepper. Stir marinade after its hour is up and add meat. Stir meat to coat
all pieces. Cover and refrigerate overnight, stirring occasionally so all side are coated
and soaked equally.
Prior to grilling, wash all vegetables. Peel onions and cut them into 1-inch by 2-inch
chunks. Destem tomatoes. Core pepper and cut it into 1 inch squares. Drains pineapple.
Toss meat, vegetables, and fruit a final time.
Alternate meat, vegetables, and fruit on skewer. Onions and pineapple are the best
neighbors for the meat. Onions should be skewed from inner to outer layers through all
layers, mushrooms through the stem's center axis.
Grill over medium charcoal for 10 to 12 minutes, turning often. Remove food from skewer
with fork and serve immediately. Serves 6.
Druid's Spinach Salad
1 pound fresh spinach
1 pint fresh mushrooms
1 fresh lemon,or 2 tablespoons juice
1/4 cup olive oil
salt
Wash spinach leaves, shred them into bite-size pieces, and drain them. Wash mushrooms, and
slice them lengthwise. Toss spinach and mushrooms in salad bowl. Cut lemon in half and
wrap in cheese cloth or net to hold seed back while squeezing lemon juice into salad.
Splash with olive oil and salt to taste. Toss salad. Serves 4.
Cooshee Tongue Cake
1/4 cup butter
1/4 cup sugar
4 eggs
1/2 cup all-purpose flour
Frosting or filling (latter is optional)
1 cup powdered sugar
1/4 teaspoon vanilla
2 tablespoons cocoa powder
1/3 cup crushed nuts (baker's choice as to which)
This is a traditional Qualinesti treat, both because elves love their doglike pets and
also because Qualinesti enjoy any foods containing nuts, which are plentiful in their
forests. Although the baker can choose which particular nuts she wishes to use, the
Qualinesti recipe usually calls for walnuts.
Preheat oven to 350 degrees.
Cream: 1/4 cup butter and 1/4 cup sugar. Beat in 4 eggs. Fold in 1/2 cup all-purpose flour
and 1 teaspoon vanilla. Pour batter into madeleine pan (thus the tongue shape). Bake about
15 minutes or until light brown. Serve frosted, or put a filling between two of the cakes
of 3 parts chocolate icing and 1 part crushed nuts. (Sometimes the Qualinesti use crushed
nut brittle instead of simple crushed nuts for the filling!)
Pig-and-Whistle Slush
8 ounces lemon-lime soda
2 cups sugar
2 cups water
12 ounces orange juice plus 12 ounces water
3 diced bananas
1 medium jar maraschino cherries
In its new underground location, the Pig-and-Whistle Inn on the Blood Sea serves this
drink during Yule season. The inhabitants of this dry and sandy land are fascinated by
stories of snow and its accompanying slush told by travelers, and so this slushlike drink
is very popular with patrons.
Boil sugar and 2 cups water until dissolved and clear. Cool. Add soda, orange juice and
water, then bananas, pineapple, and cherries. Freeze, stirring periodically. Remove from
freezer one hour from serving.
Just Added 07-23-00
Gully Dwarf Stew
Meat from 2 medium size lizards (or 2 pounds of stew meat if lizard is out of
season).
4 tablespoons flour
2 potatoes and 1 for pot, mangled (3 potatoes diced)
2 carrots 2 times, stabbed (4 carrots sliced)
1 stalk celery, stabbed (sliced)
2 onions, murdered (chopped)
2 bouillon cubes, crushed (Chicken bouillon good with lizard meat, or beef bouillon for
beef meat)
2 cups water, burbled (boiling)
2 tablespoons parsley, murdered (chopped)
2 cloves garlic, mashed (minced)
1 bongleberry leaf (a bay leaf may be substituted)
1 teaspoon red gunk (paprika)
1 teaspoon salt
1 sneeze black pepper (1/2 teaspoon)
Womp lizard over head couple times. Throw lizard in pot. Add rest of gunk. light big fire
underneath pot. Take nap, or
Mix flour, salt, and pepper in cooking pot. Trim fat from meat and cut into 1 inch cubes.
Coat meat with flour in pot. Add crushed bouillon and water; stir; add remaining
ingredients; stir.
Cover and simmer at low heat for 4 to 6 hours, stirring occasionally, until meat and
vegetables are tender.
Green or blue food coloring may be added to create a truely authentic gully dwarf look.
Flotsam Fish Chowder
2 cups water
2 pounds potatoes, peeled and cut into 1/2 inch cubes
1 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
1 pound cod or haddock, fresh or frozen and partly thawed, cubed
1 cup chopped onion
3 tablespoons butter or margarine
2 tablespoons flour
2 cups milk
1 stalk celery, diced
1 can or frozen package corn12 to 16 ounces
or the kernals from 3 ears of fresh corn
chopped parsley or pimento for garnish
Put water, potatoes and salt in large soup kettle. Bring water to a boil, then simmer just
until potatoes are tender. Set fish cubes in kettle; add basil and pepper, and cover
kettle. Simmer 15 minutes more, until fish flakes easily.
Meanwhile, saute onions in butter in small saucepan. Whisk in flour, then add milk,
stirring constantly. Bring milk mixture to boil, then simmer until it thickens slightly.
Add milk mixture, celery, and corn to kettle with potatoes and fish. Simmer until all
ingredients are heated through, stirring occasionally.
Serve in bowlsgarnished with parsley, pimento, and chowder crackers.
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Some of the recipes in this page is a copyright material of Mary Kirchoff, the
executive editor of Wizard of the Coast's book department. The majority of these
Dragonlance Recipes came from such books as Leaves From the Inn of the Last Home a source
book from TSR, Inc.