Entries tagged with “Picnic Basket Recipe”.

Editor’s Note: Because we’re experiencing something of a rebirth here at Nourish, we’re going back through our old emails and adding recipes that were handed to us by the readers and somehow slipped through the cracks. You can blame me, it’s okay. This recipe today comes to us from Riege of the Proudmoore Realm. Sorry it took so long, Riege. (These were very delicious, by the way.)

I would like to submit, for your consideration, the following delectable comestible! Ladies and gentlecreatures, I present to you…

Mor’vek’s Mojo Cakes

These delicious chocolate morsels were once only available by braving ravasaur and ooze, pterrordax and silithid, just to meet with Mor’vek in the bottom of Un’Goro and have him tell you that you must first embark upon a quest to harvest the rich cacao nibs that grow in the volcanic soil so coveted by druids…while facing more ravasaurs, oozes, pterrordaxes and silithids.

Now, thanks to the ingenious con-job…um…that is…perseverance by Shizzle, who finally made his flying machine and winged it back to Gadgetzan none the worse for wear, these treats can be yours…for a price!


    1/2 cup unsalted butter (do not use margarine)
    1 1/2 cups sugar (raw or turbinado is recommended)
    3 large eggs
    1/2 cup milk
    2 teaspoons pure vanilla extract
    2/3 cup unsweetened cocoa powder
    1 cup unbleached, all-purpose flour
    1/2 teaspoon sea salt
    1/4 teaspoon baking soda
    1 teaspoon white distilled vinegar
    assorted chopped nuts, chocolate chips, candy pieces (optional)


   1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 x 12 inch pan.
   2. Cream butter and sugar together. Add eggs, water and vanilla and mix thoroughly.
   3. Sift in cocoa and flour, and beat in remaining ingredients.
   4. Spread batter into prepared pan.
   5. Bake in preheated oven for 25 to 30 minutes, or until a toothpick inserted into center comes out clean. Do not overcook.

These are great as is or frosted. To make frosting, combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners’ sugar. Frost while still warm.


I'd recommend washing any produce found in Tirisfal very thoroughly...

I'd recommend washing any produce found in Tirisfal very thoroughly...

This recipe was handed to me from the lead goat, Pixelated Executioner, courtesy of Nihilistic of the Dragonblight server. I merely volunteered to make them. These cookies are delicious, and I only changed two things – one, cook them a bit longer than 10-12 minutes – I found that baking closer to 15 minutes made a better cookie. Also, I didn’t find anything like ‘caramel chips’ around here, so I just used Skor chips, and I am glad I did!

On that note, seriously, I would recommend having a stronger stomach for most of the ‘cuisine’ around the Tirisfal area…the Forsaken are quite nice, just…they’re opinion of good food is a bit different than us living folk. :)

This recipe is also being featured on the Thanksgiving Rawrcast with Stompalina!


  • 1 Cup Shortening
  • 1 Cup Sugar
  • 1 Cup Pumpkin Pie Mix
  • 1 Egg
  • 2 Cups Flour
  • 1 tsp baking soda
  • 1 tsp Cinnamon
  • ½  tsp Salt
  • 1 Bag Semi-Sweet Chocolate Chips
  • 1 Bag Caramel Chips

1. Pre-Heat your oven to 350 degrees.

2. In a mixing bowl combine 1 Cup of Shortening with 1 Cup of Sugar and blend until light and fluffy. When that is ready, blend in 1 Cup of Pumpkin Pie Mix, and 1 whole egg, mix well. Add in 2 Cups of Flour, 1 tsp baking soda, 1 tsp Cinnamon, and ½ tsp of Salt and blend the mixture until it is smooth.

3. At this point, the desired “chippage” is up to each maker, but combine equal parts chocolate & caramel chips into the cookie dough.

4.  Take about a tablespoon sized dollup of the dough, and ball up onto a cookie sheet. Bake them for 10-12 minutes and then let rest on a flat cooling surface. Don’t use a wire rack for cooling as the caramel and chocolate tend to become very liquefied and make the cookies fall apart between the spaces.


Pumpkin seeds

These are a pleasant byproduct of carving the jack o’lanterns that appear throughout Azeroth during the Hallow’s End festival. The farms in the south of Elwynn Forest provide the majority of the pumpkins used for the lanterns, and one farm in particular, run by the Stonefield family, is known both for the size of their pumpkins and the quality of their roasted seeds.

This snack takes a little less than an hour and a half to make, all told; most of that is the roasting.


  • The seeds from one medium pumpkin
  • 1 tsp ground nutmeg
  • 1 tsp ground allspice
  • 1/2 tsp ground cloves
  • 2 tbsp salt

You can substitute twice as much of any whole spice – remove the cloves from their stems – and reduce them with a spice grinder or mortar and pestle.


  1. Pre-heat the oven to 275 degrees.
  2. Extract the seeds from the pumpkin, and remove them from their strands. Discard as much of the pulp and meat of the pumpkin as you can.
  3. Place the seeds in a fine collander and wash thoroughly, removing the remaining pulp.
  4. Dry the seeds lightly with a cloth or paper towel, and spread evenly on a baking sheet.
  5. Sprinkle the spices and half of the salt over the seeds.
  6. Place the seeds in the oven and bake for 1 hour.
  7. When the seeds are roasted, sprinkle the remaining salt over the seeds. Serve while warm!

This recipe is coming straight out of Syrana’s secret stash.  It is a party and family favorite, and I hope you enjoy it too.  It’s quick, easy, yummy, and healthy.  The recipe is adapted from one I found at kraftfoods.com a few years ago.

Prep Time: 15-20 minutes

Total Time: Approximately 5 hours and 45 minutes (most of that is fridge chill time)

creamyjello - ingredients


  • 1 1/2 cups boiling water
  • 1 8-serving size package (or 2 4-serving size packages) of Strawberry Banana Jell-O
  • 1 1/2 cups cold water
  • 1 tub (8 oz) thawed Cool Whip
  • 1 cup chopped strawberries


1. Boil 1 1/2 cups of water.  (This can be done in the microwave – put on high for 3-5 minutes, varies by microwave)

2. Pour Jell-O mix into a bowl.

3. Stir boiling water into Jell-O mix for at least 2 minutes or until completely dissolved.  (I prefer a whisk)

4. Stir in cold water.

5. Refrigerate for about 1 hour and 15 minutes (or until slightly thickened)

6. Gently stir in 2 cups of whipped topping with a wire whisk until well blended.  (You can use all of the tub or save some for a topping – up to you)

7. Refrigerate for about 15 minutes or until thickened.  If running a spoon or the whisk through the top does not leave an impression, then refrigerate until it does.

8. Chop strawberries.

creamyjello - add fruit

9. Stir strawberries into the creamy mixture.  At this time, you can either keep the dessert in the bowl or pour it into a 6-cup Jell-O mold.

10. Refrigerate for 4 hours or until firm.  Unmold (if still in the bowl, leave it, it’s fine).  Top with remaining whipped topping.

Notes and Variations:

I highly recommend using fresh strawberries.  I usually make this dish with fresh strawberries, but have tried it with frozen.  It still tastes fine, but the texture and presentation seems nicer with fresh fruit.

Feel free to experiment with different Jello flavors and fruit combinations too!

To make this even a little more healthy, try lite or “free” whipped topping.

Today is Ranid‘s birthday. He often has cravings for cheese and wine, but today we’re going to bring him something special instead. Take the Aged Dalaran Limburger from the shelves at “One More Glass” and combine it with a Tundra Onion and some Silvermoon Macaroni (ask any Blood Elf in Dalaran with a feather in his or her hat), and bring the results to Ranid at the Leatherworkers shop in Dalaran.

Don’t bring him any wine, though. The innkeepers – and Ranid’s wife – are starting to complain.


  • 3 tbsp (42.5g) unsalted butter
  • 3 tbsp (42.5g) all-purpose flour
  • 3 cups (70cl) milk
  • 4 quarts (3.75l) water
  • 1 lb (450g) radiatore pasta
  • 12 oz (340g) sharp cheddar
  • 4 oz (115g) feta
  • 1 large (large) onion
  • Salt and pepper to taste

You may use any sort of small pasta you like. (This doesn’t work as well with long pastas like spaghetti.) The quest calls for Limburger, but since mosquitos can’t tell the difference between Limburger and human feet, you’re getting cheddar, with feta in to simulate the texture of Limburger.


  1. Pre-heat the oven to 350F/180C.
  2. In a large pot, boil the water. (This is becoming a trend.)
  3. While the water is boiling, dice the onion and grate the cheddar. (You may, alternately, buy pre-grated or shredded cheddar, but you still have the dice the onion.)
  4. When the water boils, add the pasta and cook according to the package. (Usually about 10 minutes.)
  5. Over very low heat in a separate saucepan, melt the butter. If the butter turns brown, start over with new butter.
  6. When the butter is molten, add the flour and stir until the lumps smooth out.
  7. Gradually stir 1 cup of milk into the butter/flour mixture. Continue stirring until the new lumps smooth out. (Adding the milk chills the butter/flour mixture, which makes it clump up because of the way starches work.)
  8. Add the other 2 cups of milk to the sauce. The new milk shouldn’t make it any lumpier. Stir until the sauce has returned to its higher temperature in accordance with prophecy the heat of the burner.
  9. Add both kinds of cheese and let the cheddar melt. (The feta will not melt as readily; don’t worry about it.)
  10. When the pasta is done, drain it and immediately transfer it to a large casserole dish. (Mine’s 9″x13″ – 23cmx33cm.)
  11. Toss the diced onion liberally over the pasta.
  12. When the cheese has fully melted, pour the sauce over the pasta and onions. It will settle to the bottom. This is okay. Toss the pasta in the sauce.
  13. Cover the casserole in aluminum foil. Place in the oven and bake for 30 minutes.

Serve immediately.

Special thanks to Diane Clahsen! In her Aussie honor we’ve included metric conversions in this recipe.

Perfect for shapeshift form nourishment.

Perfect for shapeshift form nourishment.

Pix’s Note: I do apologize for the horrible, horrible pun, but I’m allowed to be goofy. Also, the cooking directions will look intimidating, but it’s really very simple, I promise. Give them a good read-through before you make it, and you’ll do great!


  • 2 teaspoons vegetable oil (can substitute canola if desired)
  • (optional) 1/2 teaspoon ginger, minced
  • 1 tablespoon garlic, chopped
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 3/4 cup dark brown sugar
  • 1 cup vegetable oil for frying
  • 1 lb flank steak
  • 1/4 to 1/2 cup of corn starch
  • 1 medium yellow onion, thinly sliced
  • 2 large green onions


  1. Suggestion: chop/mince/slice your vegetables before you start anything else. It will make it much easier in the long run, and you won’t be rushing to get them cut before they have to be added.
  2. Heat 2 teaspoons vegetable oil in a medium saucepan over med/low heat.
  3. Add garlic (and ginger if used) to the pan
  4. Add soy sauce and water to the pan before garlic scorches (if you can smell the garlic cooking, it’s almost scorching)
  5. Dissolve brown sugar in the sauce
  6. Raise heat to medium and boil sauce for 2-3 minutes or until the sauce thickens.
  7. Remove sauce from heat.
  8. Slice flank steak against the grain into 1/4″ thick bite-size slices – tilt the blade of the knife at about a 45° angle when slicing.
  9. Dip steak pieces into corn starch to apply a thin dusting to both sides of each piece of beef, and place them in a clean bowl.
  10. Let beef sit for 8-10 minutes to allow the corn starch to stick.
  11. Heat 1 cup of oil in a wok or large skillet until hot, but not smoking.
  12. Add beef to the oil and saute for two minutes, or until beef begins to darken on the edges. Remove with tongs or a slotted spoon and place on a paper towel-covered plate or bowl. Note: you don’t need a thorough cook since the beef will be going back on the heat later.
  13. If you will be using the same wok or skillet for cooking, pour out the oil (not down the drain!)
  14. Add meat to the wok/skillet, and allow to cook for 2-3 minutes.
  15. Add yellow onion and saute for one minute.
  16. Add sauce, cook for 2-3 minutes while stirring.
  17. Add green onions, cook for 1 minute while stirring (not too long – keeps the onions green and firm, not brownish and wilted)
  18. Remove beef and onions to a serving plate with a slotted spoon – leave excess sauce in the pan.
  19. Serve with rice or noodles.


Shoveltusk sausage, Redridge potatoes, and Westfall greens.

Shoveltusk sausage, Redridge potatoes, and Westfall greens.

(Based on Shoveltusk Soup – World of Warcraft; original recipe from http://www.wacocityfarm.com/recipes.php)

Submitted by Padlock of the Scarlet Crusade server.

Prep Time: approx. 15 Minutes.
Cook Time: approx. 1 Hour.
Makes 4-5 servings.


  • 12 links spicy pork sausage, sliced
  • 1 Tbsp. vegetable oil
  • 3/4 cup diced onion
  • 1 Tbsp. minced garlic
  • ½ can chicken broth
  • 4 cups water
  • 2 russet potatoes, halved and sliced
  • 2 cups sliced kale greens
  • 1 cup light cream


1. Preheat oven to 300 degrees F (150 degrees C).
2. Place sausage links on a baking sheet and bake 25 minutes, or until cooked through. Slice into 1/2 inch slices.
3. Heat oil in a large saucepan over medium heat. Sauté onions until translucent; add garlic and cook 1 minute.
4. Stir in broth, water and potatoes; simmer 15 minutes.
5. Reduce heat to low and add sausage, kale and cream; simmer until heated through and serve.
Serve with Bacon Bits and/or Shredded Parmesan for extra taste.

Open mouth, insert noms!

Open mouth, insert noms!

(Based on Mulgore Spice Bread – World of Warcraft)

Submitted by Cadistra of World of Warcraft, eh?


  • 1 cup dark corn syrup
  • 1/2 cup brown sugar, packed (use the heel of your hand to press the sugar into the cup – add sugar until full)
  • 1 egg
  • 2 1/2 cups flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup milk


  1. Preheat oven to 325°F
  2. Combine corn syrup, brown sugar, and egg; mix well (if you have a mixer, use it on a very low setting)
  3. Combine dry ingredients in another bowl; use a mixing spoon or spatula to mix the dry ingredients together – just be gentle! (Optional – add 1 1/2 teaspoons of pumpkin pie spice for more spice!)
  4. Add dry ingredients to egg mixture and alternate with milk (just add a little at a time to properly blend it all together); mix well.
  5. Pour into a greased, wax paper-lined 9×5 loaf pan
  6. Bake for 80-90 minutes, or until a toothpick inserted into the center of the loaf comes out clean (the toothpick test)
  7. Allow loaf to cool for 10 minutes in the pan before removing it; place on wire rack to allow loaf to cool completely (alternatively, if you don’t have a wire rack, a bacon rack or other item that allows air to circulate under the loaf will work as well).
  8. Wrap and let stand for 24 hours before slicing.