Doug's Evil Cookies
These cookies were seen at the October 2000 Hot Luck, held in Warren NJ, on the Food Network TV show "Eat the Heat". Rating: very, very hot (that's why they are "Evil"). If making, please observe all the warnings listed below. For picture: Click Here Recipe By: Doug Barnhart, Serving Size: 1/8 to 1 cookie Categories: Chile-Heads Chiles Chocolate Hot & Spicy Amount Measure Ingredients -------- ------------ -------------------------------- 1 recipe Chocolate Chip Cookie Dough for about 48 cookies) (1) 3 tbs smoked habanero powder (heaping) (2) 20 drops PurCap (3) Preparation Method: Mix dry ingredients in a large bowl. Thoroughly mix smoked habanero powder in with the dry ingredients. Melt the shortening (butter preferred) and then thoroughly blend in the PurCap. (Handle the PurCap very carefully, then immediately clean up & wash hands.) Let the shorting re-solidify, but only to the very soft point. Mix the wet and dry together. Drop by tablespoonfuls (large) on a sheet of parchment paper or on a greased cookie sheet. Bake at 350°F for however long your chocolate chip recipe calls for. Let cool on a wire rack. Ingredient Notes: 1) "Toll House" and "Peanut butter /chocolate chip" are also very good. 2) Applewood-smoked Red Savina or smoked chocolate habanero recommended. 3) This is a solution of pure capsaicin in a vegetable oil - very, very hot. Use extreme caution with use. Soap cleanup required - not soluble in water. WARNINGS: 1) When baking, use plenty of ventilation -- any normal members of your family would probably not appreciate gagging and eyes tearing. 2) When done, best to secure the baking pan used away from the normal kitchen area. (Doug thought he had sufficiently cleaned the cookie pan, but hadn't. Sandy, intending to make normal cookies for the rest of the family obtained cookies that - well - weren't normal. Doug caught hell from Sandy and all three boys.) 3) Use a warning with these cookies. These have a delayed heat, 5 to 10 seconds. A fast cookie muncher could get into extreme trouble before realizing it. 4) Have the "antidote" ready: milk and/or ice cream (water/beer wouldn't work.) (Those who have lactose intolarence are extremely at risk.) - - - - - - - - - - - - - - - - - - Additional Preparation Suggestions: For the *extremists* amongst us, two more suggestions are offered: 1) Add a dollop of rich vanilla ice cream on top of a Evil Cookie, then darken the top of the ice cream with some more hab powder. Sort of like taking the poison and the antidote at the same time. (Seen on "Eat the Heat") 2) OK, I know that there are a few really extreme out there -- you know who you are. When baking, after the dough flattens, but before it is done baking, generously sprinkle some Blair's Death Rain on top of selected cookies. (Do remember which.) WARNING! remove from oven during sprinkling, lest the oven's convection currents put the powder in your face and eyes. NOTE that the powder will tend to form clumps on top, producing interesting hot spots -- even for the experienced CH. Received from Andy Barnhart, Chile-Heads - - - - - - - - - - - - - - - - - -Red Savina Bread (tm) (Machine)
"The Bread" Date: 28 May 1997 Here is the promised recipe for the Red Savina (tm) bread that even now is headed to the East Coast hotlucks. This recipe is for one of those automatic bread machines- I ain't smart enough to know how to cook bread otherwise. 1.5 cups whole wheat flour 1.5 cups white flour * 1/2 cup V8 or similar veggie juice 1/2 cup water 1 tsp salt 1.5 tbls evaporated dried milk 1.5 tbls brown sugar 1 tbls honey or sorgham 1.5 tsp fast rise auto bread yeast (2 tsp normal yeast) 2 tbls butter 2 ounces (or more/less) ground dried Red Savina (tm) Habanero powder * All wheat may be used, but not all white - the Savina (tm) seems to go good with wheat breads while IMHO white has too little flavor for it. Heat liquid ingredients to about 100 F. Pour into cannister. Put in dry ingredients, yeast last. Set machine to desired finish. Done. I'll leave it to individuals to try and figure out how to adapt this to their own style of breadmaking. Like I said, this is for one of those auto bread machines simply becuase I don't know how to bake bread otherwise. If it ain't easy, I ain't got time to do it. I'm sure there are lots of different herb combinations that could be used as well. Hope you all have fun with this! -Jim Campbell Mild to Wild Pepper & Herb Co. [Webmaster: OK, for the really extreme, just try to dip "The Bread" into "The Backdraft" - and see where that gets you! - Its been done!]Red Savina Bread (tm) (Oven)
"The Bread" Date: 16 Jun 1997 Well, I must admit, success was mine last night as I attempted to make some of Jim Campbell's bread WITHOUT a bread machine. For those interested, here is what I did: 1 T honey 1 T brown sugar 1/2 c warm water (can also use 1 c and skip the V8). 1/2 c V8 (or similar) 1/2 packet of dry yeast (about) 1 1/2 c each whole wheat and white flours 2 T butter 2 ounces (or more/less) ground dried Red Savina (tm) Habanero powder Dissolve the honey and brown sugar in warm water. Add the yeast and wait a couple of minutes until it bubbles. Mix in the V8 (if using), butter, the flours and a pinch of salt. Throw in the pepper at this point and make sure it's mixed well. Knead this about 5-6 minutes and let rise until doubled in a greased bowl, covered with a towel. Punch down, make sure to work briefly with your hands to get all the air out, and put in a greased bread loaf pan and let rise 1 hour (covered). Bake at 350 for 35-40 minutes. voila! If anyone needs additional information, let me know. I kneaded with a bread hook so I'm not a victim of hunan hand...it was very easy and comes out quite tasty! Bob Batson rcb@kc.rr.com