TheAnarchistsCookbooklet.pdf

The Anarchists Cookbook

Collected in this little volume are excerpts from the famous Anarchists

Cookbook. The recipes found herein are taken out of the dessert section.

The complete tome consists of over 1483 pages and collects the best

recipes of the last 50 years. It can be ordered via Penguin Press.

Penguin Press | The Anarchist’s Cookbook | Excerpt

ISBN: 137 - 666 - 52 - 833 - 12

A PENGUIN RELEASE

AN EXCERPT

Chocolate Caramel Brownies

DIRECTIONS

1 . Peel caramels and place in a microwave-safe bowl. Stir in 1/2 cup evaporated milk. Heat

and stir until all caramels are melted.

2. Preheat oven to 175°C. Grease a 25x35 centimeters pan.

3 . In a large mixing bowl, mix together cake mix, 1/3 cup evaporated milk, melted butter,

and chopped pecans. Place 1/2 of the batter in prepared baking pan.

4. Bake for 8 minutes.

5. Place the remaining batter into the fridge. Remove brownies from oven and sprinkle

chocolate chips on top. Drizzle caramel sauce over chocolate chips. Remove brownie mix

from refrigerator. Using a teaspoon, make small balls with the batter and smash lat. Very

carefully, place on top of the Carmel sauce until the top is completely covered.

6 . Bake for an additional 20 minutes. Remove and let cool.

“My aunt gave me this recipe. It is a little trouble, but

they will be the best brownies you’ll ever eat.”

INGREDIENTS

* 390 g caramels

* 120 ml evaporated milk

* 511 g German chocolate cake mix

* 80 ml evaporated milk

* 170 g butter, melted

* 30 g chopped pecans

* 345 g milk chocolate chips

PREP TIME

15 Min

COOK TIME

30 Min

READY IN

45 Min

Original recipe yield:

15 brownies

Caramel Peanut Fudge

INGREDIENTS

BOTTOM LAYER

* 170 g milk chocolate chips

* 45 g butterscotch chips

* 65 g creamy peanut butter

FILLING

* 55 g butter

* 200 g white sugar

* 60 ml evaporated milk

* 155 g marshmallow creme

* 65 g creamy peanut butter

* 5 ml vanilla extract

* 215 g chopped salted peanuts

CARAMEL

* 1 (14 ounce) package individually

wrapped caramels, unwrapped

* 60 ml heavy cream

TOP LAYER

* 170 g milk chocolate chips

* 45 g butterscotch chips

* 65 g creamy peanut butter

DIRECTIONS

1 . Lightly grease a 25x35 centimeters dish.

2 . For the bottom layer: Combine 1 cup milk chocolate chips, 1/4 cup butter-

scotch chips and 1/4 cup creamy peanut butter in a small saucepan over low

heat. Cook and stir until melted and smooth. Spread evenly in prepared pan.

Refrigerate until set.

3 . For the illing: In a heavy saucepan over medium-high heat, melt butter.

Stir in sugar and evaporated milk. Bring to a boil, and let boil 5 minutes.

Remove from heat and stir in marshmallow creme, 1/4 cup peanut butter and

vanilla. Fold in peanuts. Spread over bottom layer, return to refrigerator until

set.

4 . For the caramel: Combine caramels and cream in a medium saucepan over

low heat. Cook and stir until melted and smooth. Spread over illing. Chill

until set.

5 . For the top layer: In a small saucepan over low heat, combine 1 cup milk

chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup peanut butter. Cook

and stir until melted and smooth. Spread over caramel layer. Chill 1 hour

before cutting into 3 centimeters squares.

“This is a dessert that you just wanna die for!

Anyone ought to love it.”

PREP TIME

30 Min

COOK TIME

30 Min

READY IN

2 Hrs 20 Min

Original recipe yield:

8 dozen

DATE

Swedish Oatmeal Lace

DIRECTIONS

1. Preheat oven to 190°C. Grease and

lour baking sheets.

2 . Melt butter in medium saucepan. Add

rest of ingredients and cook, stirring con-

stantly, until mixture starts to bubble.

3. Remove from heat and stir briskly for a

few strokes. Drop by rounded teaspoonfuls

about 10 centimeters apart on well-greased

and loured baking sheet.

4. Bake only 5-6 cookies at a time. Bake

for about 5-6 minutes until golden brown.

5. Cool wafers for 2 minutes on baking

sheet. Remove carefully with spatula and

place over rolling pin, glass, or mug so they

curl and become irm. If cookies harden

before they can be removed from cookie

sheet, reheat in oven again a few seconds

to soften.

6. Note : Do one test to check oven temp

and quantity of batter. The bigger the

cookie, the more fragile. Use 1/2 teaspoon

for test.

“Crisp, buttery lace rolls.”

PREP TIME

25 Min

COOK TIME

30 Min

Original recipe yield:

30 cookies

INGREDIENTS

* 115 g butter

* 30 g sifted all-purpose lour

* 100 g white sugar

* 60 g quick cooking oats

* 30 ml light cream

INGREDIENTS

Letter Bomb

* 300 g aluminum powder

* 100 g iron powder

* 1 padded envelope (double layered)

* 3 tsp magnesium powder

* 1/2 tsp Iodine crystals

* 5 ml amonium hydroxide

* 1 piece of cardboard

DIRECTIONS

1. Seperate the two layers of the padded envelope.

2. Mix the aluminium and the iron well. This goes into the envelope’s inner layer. Seal the

inner envelope and put it back into the outer envelope. Carefully arrange the magnesium

around the inner envelope.

3. Carefully mix the iodine crystals and the amonium hydroxide until a new crystalline

structure, about 3 cm long, forms. Attention: This is highly volatile!

4. Wrap the crystalline structure in a piece of cardboard and put it on top of the inner

envelope.

5. Following the illustration, seal the envelope, rigging the opening pressure to the crystals.

Make sure to stamp and adress the envelope correctly. Post it not to close to your hometown.

“Letter bombs are very simple to produce, the difi-

cult part is to make sure it will detonate properly.”

PREP TIME

25 Min

DELIVERY TIME

1-10 days

SERVINGS

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