Honey Nut Cream
Honey [same amount of cream]
Nuts [any kind]
Cream [most kinds do]
Measure out cream to match amount of honey. Mix until it is the thickness you want. Add nuts.
Sea Otter's Savory Scone Spread
about half a block of cream cheese
chives chopped very thin
half a cup shredded crab meat
half a teaspoon of lemon juice
Scones (or crackers)
parsley for garnish (optional)
mix cream cheese well with chives, crab meat and lemon juice. shape into a block and garnish with parsley. serve chilled on scones or crackers.
Honey Cream
cream[any kind]
1 tablespoon honey
Put cream in a mixing bowl
Add honey
Mix until fully combined
This recipe donated by Starbob Fleetpaw.
Oat Cakes
1 tablespoon butter
1 tablespoon water
2 tablespoons honey
1/4 teaspoon salt
1 cup oat flour*
1 teaspoon baking soda
1/2 cup milk
*note: To make oat flour at home, gring rolled oats in a blender or food processer and measure out the ammount you need for the recipie. Another note: I lost the correct name of this recipe - if anybody (the author?) knows it then please tell me.
Preheat oven to 325 degrees. Grease a cookie sheet Melt the butter in a small saucepan. Stir in the water and honey. Remove from the heat. In a medium sized bowl, mix the salt, flour and baking soda. Add the butter mixture and stir with a fork untill you have a mealy dough. Add the milk and stir untill a smoth batter forms(it should be somewhat thick). For best results, let the mix sit! for a few minutes. Drop teaspoonfulls of batter about 2 inches appart on the cookie sheet. Bake for about 10 minutes untill they're golden brown. Remove from the cookie sheet with a spatula and cool on racks. Store in an airtight container. Serve warm or cold with honey and/or butter.

Herb Cheese
2 8-ounce packages cream cheese
2 teaspoons chopped fresh chives
1 teaspoon dried whole basil
1 teaspoon caraway seeds
1 teaspoon dill seeds
Freshly ground pepper
Sliced lemon wedges
Combine cream cheese, chives, basil, caraway seeds, and dill seeds. Shape into a 5 by 1 inch patty. Lightly coat top and sides with pepper. Cover patty, chill for seeveral hours. Garnish with lemon wedges Yield: 2 cups
Herb Dressing
1 1/4 cups vegetable oil
1/2 cups whit wine vinegar
1/4 cup of a combination of chopped fresh basil, oregano, chives, or terragon
1/2 teaspoon of salt
1/8 teaspoon of pepper
Combine all ingrediants in a jar, cover tightly, and shake hard. Chill thouroughly. Yield: 2 cups

Otter Rockcream
Small rocks
Whipped cream
This should only be done as a prank. First, wash the rocks off so the object of the humor won't get sick. Then, when they are dry, cover them with the whipped cream and serve. However, don't let the fool swallow them, as did Folrig and Ruddle! (see Outcast of Redwall).

Sunflash's Sweet OatcakesIngredients:
1/2 cup rolled oats
1/3 cup water
3/4 cups milk
1/4 cup raisins or any dried fruit
1/2 teaspoon cinnamon
honey
Combine water, milk, and raisins in a saucepan. Boil. Slowly stir in oats, honey (to taste), and cinnamon. Turn down heat and cook for about 10 minutes. When oatmeal is a lot less sticky, pour into bowl. Spray cookie sheet with cooking spray. Take small handfulls of the oatmeal (This is very messy!) and knead into balls. Place on cookie sheet. Poke small holes in each ball and fill with honey. Close with extra oatmeal. Place cookie sheet in oven and bake for about 10-15 minutes. Servings vary with the size of the oatmeal balls: makes from 8 to 15.

Louisiana River Otter Hot Root Soup
3 Double pawfuls of small red potatoes, chopped into eighths
**3 capfuls of Zatarain’s concentrated shrimp and crab boil
1 stick of butter or oleo
1 red bell pepper, chopped small
1 green bell pepper, chopped small
3 stalks of celery, chopped small
3-5 green onions, chopped small
3 3-fingered pinches of minced garlic
3 small scoops of flour (my scoop is about 1/4 cup)
hot tap water
3 Dbl pawfuls of zucchini, halved and chopped
2-3 cans of stewed tomatoes (I used Del Monte “cajun style”)
2-3 cups of the water the potatoes were boiled in
3 pawfuls of each of the following:
ground black pepper
ground red pepper or cayenne
chili powder
paprika
“Nature’s Season” by Morton or other salt blend ** Zatarain’s is a Louisiana food group. It gives this dish it’s distinct taste. If you have never used Zatarain’s, you don’t know what you’re missing. It’s a blend of essential oils of Bay, Clove, Black pepper, Thyme, and Majoram . You may use the actual spices to season the potatoes, but it won’t be quite the same. ** The method of flour cooked in butter or oil, in La, is known as a Reaux (Roo). All liquid based dishes in La are started this way. It’s traditional and very tasty.
In about 3 quarts of water and Zatatrain’s boil the potatoes until not quite done. Drain and **reserve the water. In a mid to heavy weight pot, brown butter. Add peppers, celery, onions, and garlic. Stir often, cook til translucent. Meanwhile, mix flour with HOT tap water. Blend smooth, you can use a tightly lidded jar and shake. This keeps the lumps out of the dish. Very important! While stirring constantly, blend flour into butter base. Keep stirring as it will thicken greatly. Brown flour, some of it will stick to the pot, scrape and stir in. Add the stewed tomatoes. Mix well. Add up to 3 cups of the potato water. Stir often. Add the zucchini, and potatoes. Add the spices all at once. Lower heat and simmer, for a while. Stir occasionally. The base will thin as the zucchini cook down. Serve Piping hot, option- serve over rice, very South Louisiana. p.s. It’s even better the next day after the spices have soaked for a while.

Bernard Bread
1 package of active dry yeast
1/4 cup of warm water
2 large beaten egg
2 teaspoons of granulated sugar
1/2 teaspoon salt
1/4 teaspoon of baking soda
2 1/2 cups of flour
3 tablespoons of leeks
1 teaspoon of sage
2 teaspoons of rosemary
8 bay leaves
1 cubed turnip
3 tablespoons of beetroot
5 tablespoons of onions
2 tablespoons each of six different kinds of mushrooms
1 cup of cabbage, cut
2 tablespoons of fennel
2 tablespoons of cucumber
4 tablespoons of corn
2 teaspoons of pepper
1 cup of cream gravy
Dissolve the yeast and water in a large bowl. Wait about 7 minutes. Next, add the egg, sugar, salt, and baking soda. Very carefully, add in all the other ingredients except the flour. Then, add the flour and stir. Cover for 1-1/2 hours with a cloth.
Prepare a pan. Grease it. Preheat the oven to 350 degrees. Add the batter to the pan, and let it stand for 35 minutes. Then put it in the oven and bake for 40 minutes.
When halfway through, brush top of the loaf with a beaten egg and some flour. Push it back in the oven and continue the baking.
This is actually a simple version of Bernard Bread. It should actually be a little smaller than a grown badger, but none of us have ovens that big.
Garlic Herb Cheese Bread
1 package of active dry yeast
1/4 cup of warm water
1 cup of cottage cheese
1 large beaten egg
2 tablespoons of chopped basil
2 tablespoons of chopped tomatoes
1 tablespoon of olive oil
2 teaspoons of granulated sugar
2 large chopped cloves of garlic
1/2 teaspoon salt
1/4 teaspoon of ground pepper
1/4 teaspoon of baking soda
2 1/2 cups of flour
2 tablespoons of Parmesan cheese
In a large bowl, dissolve the yeast and wait for 5-10 minutes In a small saucepan, warm the cottage cheese for about 5 minutes. Then, add the warm cottage cheese, egg, basil, tomatoes, olive oil, sugar, garlic, salt, pepper, and baking soda to the yeast and water. Stir in the flour and Parmesan cheese. Cover with cloths and let it rise for 1 1/2 hours. Grease a 1-quart casserole. Stir the batter vigorously and pour into the prepared casserole. Let rise again for about 35 minutes. Preheat the ovens to 350 F. Bake the loaf for about 40 minutes. Let it cool. Loosen the loaf by running a knife around the edges of the casserole. Either serve it in the casserole or cool it some more.
Shrew Bread
1 1/2 Cups Yellow Corn Meal
1/2 Cup Flour
1/4 Cup(or less) Sugar
4 teaspoons Baking Powder
1/2 teaspoon Salt
2 Eggs
1/3 Cup Bacon Grease
About 2 Cups Buttermilk
Heat oven to 425 degrees. In cast iron skillet, put bacon grease(enough to coat bottom good) to coat bottom. Put in oven to heat while mixing batter. Mix all dry ingredients well, then add eggs, bacon grease, and buttermilk. Batter should be about like cake batter or a little thicker. Pour batter into hot skillet, return to oven until golden, about 30 minutes.
This works best in a skillet with compartments. Goes great with stews.

Hunter's Hot Pot
Water
2 teaspoons salt
1/8 teaspoon pepper
1 large potato
1 medium turnip
2 medium carrots
1 medium green pepper
1 medium stalk celery
1 small onion
1 bay leaf
Cut the potato into 1.5 inch pieces and for the rest of the vegetables, except the bay leaf and onion, cut them into 1 inch pieces. But with the onions you chop them (not dice). Boil water in a pot and add vegetables. Add onion and whole bay leaf. Boil uncovered with all ingredients until vegetables are tender(about 30 minutes). Let cool. Serves 5-6. Enjoy!

Mossflower WedgeDough:
2 cups flour(wheat,oat, or white)
1 cup shortening
1/2 cup milk
1 tsp salt Filling:
1 cup chopped leeks (white part)
1 cup chopped onions
1 cup broth or gravy
1/2 to 1 block of cream cheese (optional) Topping:
1/2 cup finely diced small onions1/4 cup olive oil (extra light)
A medium to large oven-safe bowl
Combine the ingredients to make the dough then freeze for a 1/2 hour. Lightly grease the bowl with olive oil or butter then dust with flour. When the dough is ready, smush into the sides and bottom of the bowl (if you don't have enough dough, just make some more)Take the chopped leeks and smush down into the bottom until their packed tight in. Then, if you want cream cheese, spread it on to taste over the layer of leeks. Pack the 1 cup chopped onions down onto the cream cheese and/or leeks. Then take the gravy or broth and ladle it over the onions evenly. Then make some more dough and freeze like you did in the beginning. When the dough is ready, roll it out, lift it carefully and lay it over the filling. Then crimp the edges. Mix the olive oil, and diced small onions and spread on to the top crust. Cut slits in the center. Bake until golden and brown and when no more steams coming out of the top. Serve hot. Refrigerate leftovers in airtight container. I hope you enjoy!!
If you want to you can add a third layer of chopped peppers. You can also mix in a little hotroot in the filling or topping to satisfy your need for spicyness. You might (though I haven't tried) substitute fruit for the vegetables.
Lemon 'n Butter Trout
1 medium trout
1 lemon
3tbsp butter
Parsley
Clean the trout. Place trout in lightly greased baking sheet. Put 3tbsp of butter inside trout. Cut lemon in half and squeeze juice from one half on the inside of the fish. Slice the remainder of the lemon and put the slices on top. Lightly sprinkle 1 and a half tsp of parsley on top of the fish. Cook until inside is moist and flaky.
This recipe was contributed by Wildrose the Otter.
Otter's Hotroot Soup
Ten Pawfuls Paprika
Three Pawfuls Ground Pepper (or Peppercorns)
Three green onions (diced)
Two cups Pure spring water
One clove elephant garlic (diced)(optional)
1 pawfull Chili powder
One cup Freshwater Shrimp
Mix water, pepper and paprika together and heat it for 5 minues at the lowest possible temprature. Slowly add green oinions, shrimp and garlic. Slow boil it and let it cool for 1 minute. Add chili powder and enjoy. Vary the amount of pepper depending on how spicy a soup you want. Very good but spicy!

Fish Cakes and Salad
12 oz (or more) shrimp meat
1/2 cup minced roasted red peppers
1/4 cup chopped fresh mint
1/4 chopped fresh dill
3/4 TBl. hotroot mix (hot sauce)
1 tsp ground sea salt
1 tsp. fresh pepper, ground
1 cup bread crumbs
1/2 tsp. lemon juice
1 cup mayo
1/4 cup olive oil
1 Tbl. butter
4 cups spinach, cleaned
diced veggies to taste
Salad dressing (any kind) to taste
Combine all ingredients together, except 1/2 cup of bread crumbs, olive oil, butter, spinach, veggies, and salad dressing. Mix well. heat olive oil and butter in a saute pan over medium heat. With mixture, form 2" round disc shaped cakes. Gently dip into remaining bread crumbs and coat. Saute until golden brown and heated though, about 5-10 minutes. Drain on paper towels. Lightly toss spinach and veggies with dressing. Serve cakes on a bed of salad. For you otters, if the amount of hot sauce is too little, just add more!

Hotroot Soup
1 net full of watershrimp (shrimp)
1 pawful (handful or less) of hotroot (mix of hot chile pepper and
crushed pepper)
3 red potatoes
1 large tomatoe
1 cup of noodles
a dash salt
1 stick celery
3/4 cup of corn
Water
Boil potatoes in water. When almost soft, take off stove and let sit for about 5 min. Add noodles, celery, and shrimp (already cooked). When almost done, cook corn. When corn is done, throw that in too, along with tomatoes. When hot to your liking, throw in! as much hotroot and pepper and salt as y' like. Enjoy! (Please be careful: very spicy and hot!)

Mem Divinia's Hotcakes
2 eggs, slightly beaten
1 Tbsp. sugar
1 tsp. salt
1 pint buttermilk
1 cup white flour
1/2 cup stone ground wheat flour
3 tsp. baking powder
1 tsp. baking soda
In medium size mixing bowl, mix first four ingredients. sift together flours, baking powder and baking soda and fold into mixture. Bake on hot ungreased griddle until bubbles pop. (about 4 minutes). Note: leftovers may be frozen in freezer.

Nutbread
2 c. flour
¾ tsp. salt
¾ c. sugar
¾ c. milk
¾ c. nuts
1½ tsp. baking powder
¼ c. shortening
2 eggs
Sift flour, baking powder, and salt. Cream sugar and shortening. Beat eggs and add to mixture. Add milk and flour mixture. Grease and line pan. Bake 1 hour at 350 degrees. Makes 1 loaf.

Skilly and Duff
3 scoops crisco shortening
3 medium potatoes
5 large eggs
salt
Peel potatoes, and cut into small cubes. (The size doesnt matter, whatever your preference is.) Put the potatoes in a frying pan, with the crisco shortening. Start frying them on medium low. Next, while watching the potatoes, and stiring them regularily, break the eggs into a bowl, and beat them. When the potatoes are brown, and almost fully cooked, pour the beaten eggs into the frying pan. Wait a few minuts, until the eggs are almost hard. Then flip the outsides of the egg into the middle. Do it gently though. Repeat this once more. Once you are done with that, you dont have to worry about flipping them gently anymore. Just flip them a few more times until the eggs are sticking to the potatoes. Add salt to taste. All that is left to do is get them out of the pan and enjoy.

Oat Farls
6 potatoes,cooked
1 tsp salt
knob of butter
oatmeal
Mash the potatoes and stir in salt and butter.Work in enough oat meal to form a soft dough. Turn onto a surface scattered with oat meal and form into a round or square shape.Cut into quarters(Farls). Heat a griddle . Cook the farls on the hot griddle until browned on both sides . Eat hot with plenty of butter. You could put berries,nuts, or gravy in the mix if you like.
Rosemary Popovers
2 eggs
1/4 tsp. salt
1 cup milk
2 Tbs. unsalted butter, melted
1&1/2 Tbs. very finely chopped fresh rosemary
1/2 Tbs. very finely chopped fresh parsely
1 cup all-purpose flour
Butter a popover pan or 12 standard-sized muffin-tin cups. In a bowl, combining the eggs and salt and beat lightly with a whisk. Stir in the milk and butter. In another bowl, stir together the rosemary, parsely, and flour, then beat into the egg mixture just until blended. Do not overbeat. Fill each cup about half full and place in a cold oven. Set the oven temperature to 425ºF and bake for 20 min. Reduce temperature to 375ºF and bake until the popovers are golden, 10-15 min. longer. They should be crisp on! the outside. Quickly pierce each popover with the tip of a small knife to release the steam. Return to the oven for 2 min. for futher crisping, then remove and serve at once. Makes 12 popovers.

Leek Soup
3 tablespoons butter or margarine
1 cup leek, chopped, white part
1 teaspoon chicken stock
2/3 cup water
1 potato
1 cup milk
1/4 cup cream
chives, chopped for garnish
Melt butter/margarine in skillet over medium heat. Cook leeks for appx. 5 minutes. Add chicken stock and 2/3 cup water bring to a boil and reduce heat. Cover and simmer for 10 minutes. Stir in milk, cream and boiled potato. Add potato ! after mashing or put in blender at low speed. Add chives as garnish.

Yet Another Deeper 'n Ever PieIt's starting to look like we should have a special category for these popular pies! This is our third (and most elaborate) Deeper 'n Ever Pie Recipe!
Piecrust
2 cups flour
1/2 teaspoon salt
1/2 pound (2 sticks) salted butter
1/4 cup vegetable shortning
1/2 cup ice water
Filling
2 medium russet potatoes
3 medium or 5 small turnips
3 small beets
optional: 2 teaspoons chopped chives, 1/2 cup finely minced celery
The depth of your pie dish and size of your vegetables will determine the exact amounts.
Topping
1 whole egg
2 egg whites
1 cup sour cream
1 medium onion
8 ounces gruyere cheese
Procedure
Piecrust:
Mix 2 c flour with 1/2 teaspoon salt
Cut in 1/2 pound(2 sticks) of cold butter
Now add 1/4 c vegetable shortening
Sprinkle with 1/2 c ice water
Form into a ball and wrap in plastic refrigerate at least 4 hours
OR: pop in the freezer for 1/2 hour
Roll out dough on floured surface.
Fit into deep pie dish. Poke forkholes in bottom.
Bake til just set at 375F for 15 minutes. Let cool.
Filling:
Peel and slice thinly 2 medium russet potatoes
Scrub and slice thinly 3 medium or 5 small turnips
Peel and slice thinly 3 small beets (the smaller the tastier)
In turn, parboil each vegetable briefly. (Start with the potatoes, end with the beets, so as not to mix flavors and colors.) Drain well.
Layer in pie crust, starting with the potatoes, then beets, then turnips.
Salt and pepper each layer liberally. At this point you can add some other flavorings, such as 2 teaspoons of chooped chives or 1/2 c finely minced celery.
Make sure to leave a little depth for the topping.
Cover with foil and pop in the oven at 375F breifly (no more than 15 minutes) while you're making the topping.
Topping:
Mix one whole egg and 1 cup sour cream.
Add 1 finely minced white onion.
Whip up 2 egg whites, then fold into sour cream mixture.
Remove pie from oven.
Pour cream mixture over top.
Top with grated gruyere cheese, applied edge to edge so that the pie seals. Place on cookie sheet to catch any overflow during cooking.
Return to oven, uncovered, for about 50 minutes, or until top is patchy-browned.
Hotroot SoupIngredients:
3 pounds watershrimp (shrimp) cooked,shelled, and deveined (May be able to use any seafood meat, tuna fish, for instance, but I'm not sure)
Salt
Freshly ground pepper
3 tablespoons bacon fat Hotroot powder mix (a tiny bit of cayenne pepper, 1/4 teaspoon chili powder and 1/2 teaspoon arrowroot)
1/2 onion, chopped
4 cups sliced okra
1/2 cup chopped sweet red pepper
1 1/2 cups chopped fresh or canned tomatoes
2 teaspoons basil, crumbled
1 cup cooked rice
Procedure (by Ruddle) Boil watershrimps. Melt bacon fat in large skillet and brown watershrimps lightly. Remove from pan and set aside. Add onion, okra, hotroot powder mix, and pepper and cook over medium heat, stirring constantly for five minutes. Stir in tomatoes, basil, and three cups of boiling water. Mix in watershrimps and about a teaspoon of salt. Cover and simmer 30-40 minutes. Add cooked rice, mix well, and cook 5 more minutes to heat through. WARNING: this otter recipe is very spicy!! Serves 4.

Jess Squirrel's Celery with Pine NutsIngredients:
1 Celery; large bunch
4 tb Butter
1 Onion; small chopped
-Salt & pepper
1/2 c Pine nuts; toasted
1 tb Parsley; chopped
Wash celery, cut into diagonal pieces, 1" long. Melt butter in saucepan and add onions and celery. Cover and cook, shaking pan till celery is tender-crisp, about 15 minutes. Remove lid, stir in salt & pine nuts, serve immediately.
Deeper 'n Ever Pie
Filling:4 large potatoes,peeled,cut in quarters,cooked and mashed2 small turnips,peeled,cut in chunks,cooked and mashed2 beets boiled whole in their skins until tender, then cooled, peeled, and sliced thinly.1 large onion-sliced and sauteed in butter1 cup (or more) of cheese, gratedMake a crust for a covered pie. Roll out bottom crust and fit into a 9*9 pie plate. Put half of the cheese over the bottom crust. Mix potatoes and turnips together and add 1 Tablespoon butter and 1/2 cup of milk. Put half of this into the pie crust. Mix all the beets and onions together and put on top of the potato and turnip mixture. Then put rest of potato and turnip mix on and rest of cheese. Put the top crust on with an attractive edging and slits so steam can escape. Bake at 375 degrees for 35-40 minutes until crust is browned.This recipe from Sunstrike the Hammer.
Turnip'n tater'n beetroot pie
Ingredients:
-One quart each of turnip, potato, and beets diced small.-Herbs of your choice-for gravy: 1/4 cup flour, salt and pepper, 2 chicken bouillon cubes, 2 and 1/2 cups veggie broth.-for pastry: 3 cups flour, pinch of salt, 1/4 tsp. powdered sugar, 4oz. shortening, 1/2 cup water, 2 Tbsp milk.Directions:
-To make pastry: mix dry ingredients. Boil together shortening, water, and milk. Pour over dry ingredients and mix as quickly as possible. Set aside 1/4 of dough, put the rest into a large straight-sided souffle; dish and press onto bottom and sides.-To make filling: cook beets and turnips for 15 min. each, save cooking water. Mix all 3 veggies with whatever herbs you like. Mix flour with enough water to make a smooth soupy paste. Add bouillon cubes salt and pepper. Stir in juice from cooking veggies and cook to make gravy. Add to veggies and put into crust. Roll out remaining crust and put on top.Cut slits in top of crust. Bake at 350 degrees for 30 min. and then at 300 degrees for 1 hour.