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Cranberry Lemon Cookies...(pic)

posted by: stacy3 on 12.15.2008 at 01:15 pm in Cooking Forum

Jenn posted these over 2 years ago, and I have wanted to make them ever since. I finally did.

I have to admit, I had my doubts when - for the first time ever - I tried a raw cranberry while mixing them! I couldn't imagine these turning out edible - LOL. BUT - they are fantastic! As you can see from the closeup, they make a really nice chewy thin cookie (at least mine did!) and the flavor combination is fantastic. Jenn, if you're around, thank you!


Photobucket - Video and Image Hosting

Photobucket - Video and Image Hosting

Cranberry Lemon Cookies -Jenn
A wonderful cookie I discovered at Gail's Recipe Swap. They freeze well, but thaw them before adding icing. I posted this last year and got quite a few comments from people who said everyone loved them.
* 1/2 C butter
* 1/2 C sugar
* 1/3 C brown sugar
* 1/2 tsp. lemon zest
* 1 egg
* 2 tsp. vanilla
* 1 C flour
* 1 tsp. baking powder
* 1/2 tsp. cinnamon
* 1-1/2 C chopped pecans (I use walnuts)
* 1-1/2 C chopped fresh cranberries
Cream butter, sugars, and lemon zest. Beat in egg and vanilla.
Combine flour, baking powder and cinnamon. Gradually beat into butter mixture. Stir in nuts and cranberries.
Drop by teaspoonfuls 2 inches apart on greased baking sheets. Bake at 350F for 10 to 12 minutes, or until golden. Let cool slightly before removing to cooling racks. Frost when cool.
ICING: Whisk together 1 C confectioner's sugar, 2 Tbsp milk, and 1/4 tsp. lemon zest.

(I had one with the icing and one without - both are great. The icing is very thin - just a drizzle...)


clipped on: 12.20.2008 at 11:41 pm    last updated on: 12.20.2008 at 11:41 pm

RE: Your best slow cooked entree.... (Follow-Up #5)

posted by: arley on 12.12.2007 at 11:55 am in Cooking Forum

I have posted this a few times in the past; it's perfect for no-fuss really good food. And it's convenient for a casual dinner because you do all the work seven hours before serving and you don't do anything at all to the dish for seven hours--so you have the freedom to do other stuff when the guests arrive.

I love lamb nice and pink, medium rare-ish, but that ain't the way a lot of the world approaches lamb. Many cultures want it well done and juicy; before you throw up your hands and say 'no way', consider this recipe.

There is a French bistro dish called "Gigot de sept heures"--yes, that's "Seven hour leg of lamb". I first ran across this in Anthony Bourdain's "Les Halles Cookbook". The first time I fixed it there were two teenagers in my house who claimed they didn't like lamb. Suffice it to say there were no leftovers. Bourdain makes the comment that when it's done, you should be able to cut it with a spoon.
Like all common recipes, there are variations: but it's basically a braise in a heavy casserole dish. I used a deep cast iron Dutch oven with a tight fitting lid, and it worked great. Season the lamb with slivers of garlic, sear it, add liquid and vegetables, cover the pot, put it in a slow oven and DON'T PEEK for seven hours. Omigod, is it good--and easy!!
This is a perfect dish for a day when you have a lot of laundry or housework to do. You gotta be in the house anyway, so may as well have a no-stress supper cooking while you're doing other work. You put it in the oven after brunch, then do whatever you need to do, and after seven hours you have some juicy and scrumptious lamb. A half hour before serving, cook up some noodles or something to catch the juices.
Here's Bourdain's version. The only liberties I take with it is to brown the meat prior to putting in the other goodies, and since I have a very tight fitting casserole I don't bother with the flour seal. You can also use a little more wine if you want. The garlic cooks down so its not overpowering; do use at least the amount it calls for.

1 leg of lamb, about 6#
4 garlic cloves, sliced, plus 20 whole garlic cloves
1/4 cup olive oil
salt & pepper
2 small onions, thinly sliced
4 carrots, peeled
1 bouquet garni
1 cup dry white wine
1 cup flour, 1 cup water
Preheat oven to 300 F. Make many small incisions in lamb, place slivers of garlic in each incision. Rub lamb well with olive oil, season with salt & pepper. (At this point I would brown the lamb on all sidesbut thats not necessary.) Place it in Dutch oven and add onions, carrots, bouquet garni, garlic, wine. Put lid on Dutch oven. Combine flour and water, make a 'caulk' and use it to seal the lid to the dutch oven. Place it in the 300 degree oven and cook for 7 hours. Yes, 7 hours. NO PEEKING--leave it alone.
Remove the Dutch oven and break the seal. You don't have to eat the cooked flour paste.
That's it. About a half hour to an hour of prep, then you leave it the heck alone for 7 hours. It's nearly foolproof. Serve it with whatever else you want, and a medium bodied red wine goes quite well with this (say, a nice Zinfandel) but a dry white (such as the remainder of the bottle you opened to get the cup of wine in the recipe) is fine as well if that's your preference. Bon appetit!


clipped on: 12.14.2007 at 01:36 am    last updated on: 12.14.2007 at 01:36 am

Corn off the cob

posted by: seagrass on 08.17.2007 at 08:16 am in Cooking Forum

I've finally found some really great Dutch sweet corn (suiker maize) and made several recipes (posted below) using it cut off the cob before cooking. What a mess that is! Can anyone give me tips on how to do that without the corn flying all over the kitchen (my Australian Shepherds LOVE it!)


1 (8-ounce) bag dried cheese tortelloni
1 large garlic clove, finely chopped
2 oz thinly sliced prosciutto, cut into strips
2 cups corn (from 4 ears)
1/2 stick unsalted butter
2 medium tomatoes
1/2 cup chopped basil

Cook tortelloni in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) according to package instructions.

While tortelloni boils, cook garlic, prosciutto, corn, 1/2 teaspoon salt, and 1/4 teaspoon pepper in butter in a large heavy skillet over medium-high heat, stirring occasionally, until corn is just tender, 4 to 5 minutes.

Meanwhile, chop tomatoes.

Combine corn mixture and tomatoes in a large bowl.

Reserve 1/4 cup pasta-cooking water, then drain tortelloni and add to vegetables along with reserved cooking water and basil. Toss well and season with salt and pepper.

Makes 4 servings

August 2007


1/4 cup (1/2 stick) butter
1 cup chopped shallots (about 4 large)
3 garlic cloves, minced
1 large red bell pepper, coarsely chopped
3 cups fresh corn kernels (cut from about 5 medium ears)
2/3 cup whipping cream, divided
1/4 cup bourbon
1 1/4 cups chopped green onions (about 6), divided

Melt butter in heavy large skillet over medium-high heat. Add shallots and garlic; saut 2 minutes. Add red bell pepper; saut 1 minute. Add corn; saut until almost tender, about 2 minutes. Add 1/3 cup cream and bourbon. Simmer until sauce thickly coats corn, stirring occasionally, about 2 minutes. Add remaining 1/3 cup cream and 1 cup green onions. Simmer until sauce thickens enough to coat corn thinly, about 2 minutes longer. Season creamed corn to taste with salt and pepper. Transfer to bowl; sprinkle with remaining 1/4 cup green onions and serve.

Makes 6 to 8 servings.

Bon Apptit
September 2004


We made a wonderful meal from the summer garden tortelloni with ingredients I had on hand plus the sweet corn. It was delicious!

The "creamed corn for grown-ups" might not be to everyone's taste but we love it!!



clipped on: 08.18.2007 at 01:05 am    last updated on: 08.18.2007 at 01:05 am

RE: Too many tomatoes...pie recipe please (Follow-Up #5)

posted by: marigene on 08.10.2007 at 07:57 am in Cooking Forum

Here is one that Maryel posted on another forum a few weeks ago. I have made it twice and we love it. It is really so simple to make.

Tarte Tatin la Tomate
Tomato Tatin from Chocolate & Zucchini: Daily Adventures in a Parisian Kitchen by Clotilde Dusoulier

As someone who cherishes words just as much as food, christening my dishes is an important part of my cooking pleasure. I like to make sure that the name is simple although I occasionally lapse into fancy restaurant style just for the fun of it and that it hints at the composition but retains an element of fun or mystery. One of the naming tricks I favor is using a dessert name for a savory course, and vice versa. It gives the dish a playful persona, and points out the many bridges that can be crossed between the sweet and the savory.

Pte Brise; alternatively, you can use a sheet of uncooked store-bought puff pastry, thawed according to package instructions if frozen.

Extra virgin olive oil
2 pounds Roma or plum tomatoes (substitute any other firm and not too juicy variety)
Fine sea salt and freshly ground pepper
Herbes de Provence (or a mix of dried rosemary, basil, oregano, and thyme)
1/4 cup black olive tapenade, store-bought or homemade
6 ounces fresh goat cheese
1/3 cup (loosely packed) fresh basil leaves

Serves 8 as a starter, 4 as a main course. Chilling time: 30 minutes for the dough
This tomato tart is a glorious example: the tomatoes are topped with goat cheese and tapenade and cooked under a layer of pastry in classic tarte tatin fashion. This allows the filling to bake softly without drying out, and provides a bit of an adrenaline thrill when you have to flip the tart on a serving platter dont worry, it will slip right out.

1. Prepare the Pte Brise. Wrap tightly in plastic and refrigerate for 30 minutes, or up to a day.

2. Preheat the oven to 350̊F and grease a 10-inch ceramic quiche pan with 1 teaspoon olive oil.

3. Halve the tomatoes lengthwise and core them. Run your thumb in the hollows of the tomatoes to remove the juice and seeds. Arrange in the pan, skin side down, in a circular pattern. You can crowd them a little; they will shrink as they bake. Season with salt, pepper, herbs, and a good drizzle of olive oil. Bake for 30 minutes, until softened. Remove from the oven (leave the heat on).

4. Remove the dough from the fridge and let stand at room temperature for 10 minutes. Working on a lightly floured surface, roll out the dough in an 11-inch circle and prick all over with a fork. Spread with tapenade, leaving a 1-inch margin all around.

5. Cut the cheese in 1/3-inch slices and arrange over the tomatoes in the pan. Lay the dough, tapenade side down, on the cheese, and tuck in the overhanging flaps of dough. Bake for 30 to 40 minutes, until the crust is golden.

6. Let cool for a few minutes on a rack. Run a knife around the crust to loosen. Put on your best-looking oven mitts, cover the pan with an overturned serving plate, and flip the whole thing carefully. If some of the tomatoes stick to the bottom of the pan, just place them back on the tart where they belong. Serve warm or at room temperature. Just before serving, snip or tear the basil leaves and sprinkle over the tart.

VARIATIONS: Instead of tapenade, spread the dough with onion confit, anchovy paste, or pesto. Instead of goat cheese, use slices of buffalo mozzarella, drained and patted dry with paper towels.

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clipped on: 08.10.2007 at 11:05 am    last updated on: 08.10.2007 at 11:05 am

RE: How to approximate Bisquick (Follow-Up #1)

posted by: caliloo on 08.08.2007 at 03:28 pm in Cooking Forum

Bisquick Mix
Recipe By :
Serving Size : 13 Preparation Time :0:00
Categories : Mixes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 cups Flour -- sifted
1/3 cup Baking powder
1 cup Powdered milk + 2 TB
4 teaspoons Salt
1 3/4 cups Vegetable shortening
Sift all dry ingredients. Cut shortening into flour until mixture
resembles coarse cornmeal. Store well covered in a cool, dry place. You can use this for waffles, pancakes, biscuits and for coating chicken. No sugar has been added to this recipe so that you can add what you want for the individual needs of your finished product.


clipped on: 08.10.2007 at 12:45 am    last updated on: 08.10.2007 at 12:45 am

Chocolate Babka Recipe for Compumom -- Author Please Take Credit!

posted by: fearlessem on 08.06.2007 at 10:51 am in Cooking Forum

Hi Compumom --

Sorry, just noticed your request for the babka recipe on the other thread. Thought I would post it for all as it is SOOOOO GOOD! I am almost sure I pulled it off of this site back in the winter, but I have done a search and can't find who to thank (I have gotten better these days at recording who the recipe was from when I print it out, but wasn't back then...) So whoever you are, stand up and take credit for this outstanding recipe!

A few of my notes -- this recipe is designed for making the dough in a bread maker, but I just make it in my stand mixer... Also note, that the bread gets rolled up along its long edge, so as to preserve its length, and then gets "zig zagged" into the loaf pan, so that it gets that characteristic squiggly swirl that babka has.

Chocolate Babka
1/3 cup milk
cup water
1 TB butter
2 eggs (one separated, reserving one egg white for bread wash)
3 TB sugar
tsp salt
tsp vanilla extract
2 cups flour 1 Pkt of Yeast (2 tsp)
Put the above ingredients (minus the one egg white) in the breadmaker and start the dough cycle.

Streusel Topping:
1 TB softened butter
tsp cinnamon
3 TB powdered sugar
3 TB flour
Mix together with a fork until evenly combined. Set aside.

3 TB cup unsweetened cocoa powder
1/3 cup sugar
1 TB butter melted
Combine cocoa and sugar and set aside.
When dough cycle is complete, remove dough from bread maker and knead gently on a floured surface. Roll into a 10x20 inch rectangle. Brush the surface with the 1 TB of butter for filling, leaving a inch margin on all edges. Sprinkle the filling evenly over the melted butter.

Starting with a 20 inch side, roll the rectangle tightly, jelly-roll fashion. Pinch edge to seal.
Zigzag the roll back and forth into a well-greased 4 x 8 loaf pan. Let rise until almost doubled in size (~40 minutes). Preheat oven to 350. Beat reserved egg white with 1 tsp water. Brush egg white mixture over the loaf and sprinkle the streusel topping overtop. Bake until loaf is well browned, about 30 minutes. Remove loaf from pan and cool on a wire rack.


clipped on: 08.06.2007 at 12:42 pm    last updated on: 08.06.2007 at 12:44 pm

RE: I need a cupcake recipe (Follow-Up #1)

posted by: daisyduckworth on 07.03.2007 at 03:03 am in Cooking Forum

These are a really old recipe that just keeps going on and on, very popular at morning teas. Simple, attractive, light and delicious. Some people put a tiny dollop of red jam between the 'wings', but it's not really needed.

Butterfly Cakes
125g butter
1 teaspoon vanilla
2/3 cup castor sugar (superfine)
2 eggs
1 1/3 cups self raising flour
1/4 cup milk

Cream the butter and sugar until light and fluffy. Add vanilla and eggs, mix well. Fold in flour and milk, mix well. Spoon batter into 12-15 paper patty cases. Bake at 180C for 15-20 minutes or until golden brown and firm to touch. Leave to cool before assembling into butterfly cakes.

300ml thickened cream (heavy whipping)
2 tablespoons icing sugar (powdered or confectioner's)
1 teaspoon vanilla
a few strawberries

Whip cream until just stiff. Carefully stir through icing sugar and vanilla.

To Assemble:
Cut a circle of cake from the top of each cake. Cut in half, to give two wings. Place a spoonful of cream in the middle of each cake. Replace wings onto top of cream. Top with a piece of strawberry. Dust with icing sugar, and serve.

Here is a link that might be useful: butterfly cakes


clipped on: 07.03.2007 at 04:35 pm    last updated on: 07.03.2007 at 04:35 pm

RECIPE: Tuscan Baked Beans

posted by: AdrienneLIQ on 06.29.2005 at 06:10 pm in Recipe Exchange Forum

1 lb dried cannellini beans
2 cloves garlic, crushed
4 oz. Pancetta, roughly chopped
3 leaves fresh sage (if fresh not available, use 4t chopped fresh parsley).
1 Leek, finely sliced
1x14 oz. can plum tomatoes, chopped with their juice
salt and freshly ground black pepper.

1. Carefully pick over the beans, discarding any stones or other particles. Place the eans in a large bowl and cover with water. Soak for at least 6 hours or overnight. Drain.

2. Preheat the oven to 350. In a small saucepan, cook pancetta until crisp. Remove pancetta from pan and set aside. Heat the oil and sautee the garlice cloves and sage leaves for 3-4 minutes until garlic is tender but not brown. Remove from the heat.

3. In a large deep baking dish combine the beans with the leek and tomatoes. Stir in the oil with the garlic and sage. Add pancetta. Add enough fresh water to cover the beans by 1 inch. Mix well. Cover the dish with a lid or foil, and place in the center of the oven. Bake for 1 3/4 hours.

4. Remove the dish from the oven, stir the beans, and season with salt and pepper. Return the beans to the oven, uncovered, and cook for another 15 minutes, or until the beans are tender. Remove from the oven and allow to stand for 7-8 minutes before serving. Serve hot or at room temperature.

**For vegetarian version, simply omit the pancetta.


clipped on: 07.03.2007 at 01:46 am    last updated on: 07.03.2007 at 01:46 am

Easy Croissants..recipe and pic

posted by: wizardnm on 06.29.2007 at 10:24 am in Cooking Forum

There's not much that can beat a warm croissant, fresh from the oven. I've made the Julia Child recipe many times and love it but I have also kept my eyes open for an easier and quicker method, just because I don't always have the time to spend doing the many steps.

I made the following recipe the other day and was very pleased with the outcome. Great flavor and very, very easy! The crumb not quite as flaky as Julia's recipe (hers has many turns) but was very acceptable.


1 package yeast
1 cup water
3/4 cup evaporated milk
1 egg
1/3 cup sugar
1 1/2 teaspoons salt
5 cups flour, divided use
1/4 cup melted butter
1 cup firm butter
1 egg, beaten
1 tablespoon water

In a bowl, combine yeast with water. Add evaporated milk, egg, sugar, salt and 1 cup of the flour. Beat to a smooth batter and blend in 1/4 cup melted butter.

In a large bowl, cut the 1 cup of firm butter into the remaining 4 cups of flour until pea-sized.(see note below) Pour the yeast mixture over the, butter-flour mixture and gently mix just until the flour is moistened. Cover with clear plastic wrap and refrigerate until well-chilled, 4 hours to 4 days.

Knead the dough on a floured board about 6 turns to release air bubbles. Divide the dough into 4 equal parts. Keeping the other parts refrigerated, roll one part into a 15-inch diameter circle, then cut into 8 equal wedges. For each croissant, roll wedges toward the point. Gently turn the ends toward the center to form a crescent.

Place on an ungreased baking sheet with the point down, about an inch apart. Repeat with remaining parts. Cover the croissants with a clean tea towel and let rise at room temperature. When almost doubled in bulk, about 2 hours, brush them with a mixture of the 1 beaten egg and 1 tablespoon water. Bake at 325 degrees for 35 minutes.

My notes... not over process the flour/butter mixture. I put half of the flour into the food processor and one tablespoon sized slices of half the butter, repeat..then a couple of quick pulses gave me the pea sized pieces of butter I wanted.
2...after removing the dough from the refrigerator, knead a couple of times. Put half of the dough back into the refrigerator. Roll remaining dough, into a rectangle, fold up like a letter and roll into a rectangle again, about 10 X 15. Cut into 7 rolls along the wide side (zig-zag pattern) each roll will be about 4 1/2 to 5" on the wide end and 10" long. Repeat with other half of dough.
Total 14 croissants that are large enough for making sandwiches.

Photo Sharing and Video Hosting at Photobucket
Other pic's on WFD thread #241



clipped on: 06.29.2007 at 01:46 pm    last updated on: 06.29.2007 at 01:47 pm

Chocolate Hazelnut Biscotti

posted by: kent4489 on 06.26.2007 at 08:43 pm in Cooking Forum

I've been trying lots of biscotti recipes over the past few months. Today's were the best, so thought I'd share it here. I made this exactly as per the recipe...choice of bittersweet or semi-sweet chocolate. I used bittersweet. I got 28 biscotti from the recipe and I figured them to be 128 calories each. I like that the recipe also listed ingredients by weight... I weighed all the ingredients. I did not dip them in chocolate, just left them plain. Very chocolatey and DH told me I don't need to try any more recipes... I will of course because I have an apricot almond biscotti recipe that I want to try. Today's recipe is linked below.

Photo Sharing and Video Hosting at Photobucket

Here is a link that might be useful: Chocolate Hazelnut Biscotti


clipped on: 06.27.2007 at 02:08 am    last updated on: 06.27.2007 at 02:08 am

RE: Snickerdoodle question (Follow-Up #13)

posted by: tracey_oh on 06.21.2007 at 11:50 am in Cooking Forum

If you've never had Roselin's chocolate snickerdoodles, they are wonderful! Definitely a family favorite here.

Chocolate Snickerdoodles
1c butter
1 1 /2c sugar
2 eggs
2 1/4c flour
1/2c cocoa
2 tsp cream of tartar
1 tsp baking soda
1/2tsp salt
1 tsp vanilla
2T sugar
2 tsp cinnamon
Combine butter, sugar, vanilla, and eggs. Cream well.
Sift all dry ingredients except 2T sugar and cinnamon.
Add to egg mixture and chill dough for at least one hour.
Roll dough into balls about the size of a walnut. Roll in
combined 2T sugar and cinnamon. Place on ungreased
cookie sheet and bake at 375 for 8-10 minutes.
Makes 4-5 dozen


clipped on: 06.21.2007 at 12:11 pm    last updated on: 06.21.2007 at 12:11 pm

RE: need an impressive presentation! ideas anyone? (Follow-Up #11)

posted by: claire_de_luna on 06.20.2007 at 04:22 pm in Cooking Forum

My personal favorite Peanut Butter cookie has no flour and the best peanut butter taste. I know it's good because I gave the recipe to a friend who is an AVID cookie baker and he tested four different recipes on his family. Sometimes I'll add peanut butter chips, or dark chocolate chips to the cookies. The winner of the taste test? See recipe below:

No-Flour Peanut Butter Cookies

1 cup peanut butter
1 cup sugar
2 eggs
1 t. baking powder
1 t. baking soda

Preheat oven to 350 degrees. Roll peanut butter mixture into little balls. Bake 12 minutes for chewy cookies; Bake 15 minutes for crisp. Makes 24 to 30 cookies.

I know...the recipe is deceptively simple which is why it turns out well every time, and is so easy to make.

Good luck with your artful gift sounds like you're going to make someone very happy!


clipped on: 06.20.2007 at 09:42 pm    last updated on: 06.20.2007 at 09:42 pm

RE: Sol's Lemon Chicken one more time please! (Follow-Up #1)

posted by: lorijean44 on 06.19.2007 at 03:23 pm in Cooking Forum

Here you go:

Sol's Lemon Garlic Chicken

1 tablespoon grated lemon zest
1/3 cup fresh lemon juice
2 tablespoons olive oil
1/4 cup + 2 tablespoons chopped fresh herbs, such as thyme, rosemary, parsley, basil and/or oregano
S & P to taste

1 3-1/2 pound fryer chicken, cut up
25 garlic cloves
3/4 cup chicken broth

In a small bowl, stir to combine, the lemon zest, lemon juice, olive oil, 1/4 cup of the herbs, and salt and pepper.

Preheat oven to 425F. Arrange the chicken pieces in a roasting pan, and pour the lemon-herb mixture over. Arrange the garlic cloves all around the chicken, stirring them to coat with the mixture. Roast for about 45 minutes, or until the chicken pieces are golden brown.

Remove the chicken from the pan. Add the broth to the pan and place on top of the stove over medium-high heat. Stir to scrape up the browned bits from the bottom of the pan, while smooshing the roasted garlic to thicken the sauce slightly. I like to transfer the chicken to a platter, pour the sauce over the chicken and then, garnish with the remaining 2 tablespoons herbs and lemon wedges.



clipped on: 06.19.2007 at 03:53 pm    last updated on: 06.19.2007 at 03:53 pm

RE: Anyone make ice cream? care to share a recipe? (Follow-Up #1)

posted by: azzalea on 06.11.2007 at 01:34 pm in Cooking Forum

Give this a try for your base. It's much smoother, doesn't get as 'crystally' as regular ice cream recipes, and it's delicious. I use it for all kinds of flavors--fruit, peanut butter cookies and cream, almond, etc.

Cream Cheese Ice Cream

2 cups milk
1 1/2 cups sugar
1 vanilla bean
1 pound cream cheese
1 tablespoon vanilla
1/2 teaspoon salt
1 cup heavy cream

Heat the milk, sugar and vanilla bean until sugar dissolves. Remove bean and scrape into pot with the milk. Beat the cream cheese until soft and fluffy. Slowly beat in the milk, being careful to beat mixture smooth after each addition. Blend in the vanilla, salt and cream. Chill well. Freeze in ice cream freezer as directed.

For chocolate, add 6 tablespoons cocoa powder to milk mixture.


clipped on: 06.19.2007 at 02:06 pm    last updated on: 06.19.2007 at 02:06 pm

RE: Phyllo Phhhhuuuuunnnnn!!!!!!! (Follow-Up #65)

posted by: yasou on 06.08.2007 at 07:02 pm in Cooking Forum

Sands, I'm sorry but I don't have Sharon's email...anybody else out there have it??

The best I can do is give you her recipe - enjoy!



From: Sharon(Chase)

16 oz phyllo dough, thawed in the fridge for 24 hours
10oz frozen spinach, thawed and drained of all liquid
lb Feta Cheese, 375grams
lb cottage cheese, pressed and drained, about 1 cup
lb cream cheese, softened
3 eggs
cup fresh dill, chopped
salt and pepper

cup butter, melted

In a large bowl, combine all ingredients except phyllo and butter. Working with one sheet of phyllo at a time, brush with melted butter and cut in 5 strips, lengthwise. Place 1 spoonful of mixture at the bottom of each strip about 1 inch from the bottom, fold the bottom piece up over the filling and then fold up in a triangle shape. Fold like you fold a flag, to the left, up, to the right, up etc. Brush tops with more melted butter. Place on a baking sheet and bake at 350 for 20 minutes, or until golden. Serve warm.

Note: To freeze, place the uncooked spanikopita on a cookie sheet and place in the freezer. Once frozen, place in bags or containers. When ready to serve, place frozen spanikopita on a cookie sheet and bake.


clipped on: 06.17.2007 at 09:07 pm    last updated on: 06.17.2007 at 09:07 pm

RE: cookie glaze? (Follow-Up #6)

posted by: virginia7074 on 04.03.2007 at 09:00 pm in Cooking Forum

I used this icing on Christmas cookies this year, with good results. I'd wanted a hard, shiny bakery-style icing without egg whites or meringue powder. I used paste colors, too. This was somewhat of a travesty, because my grandmother and mother always used boiled white icing flavored with anise on Christmas cookies, but as I get older, I just think it's too marshmallow-y.

Cookie Icing
(from Recipe Zaar)
1 cup powdered sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon vanilla extract or almond extract
food coloring

Stir powdered sugar and milk until smooth.
Beat in corn syrup and vanilla until smooth and glossy.
If too thick, add more corn syrup.
Divide icing into separate bowls and stir in food coloring as desired.
You can dip the cookies, paint them with a paint brush or spread them using a knife or the back of a spoon.


clipped on: 04.04.2007 at 11:19 am    last updated on: 04.04.2007 at 11:19 am

RE: Twinkies, funny bones, and ding dongs (Follow-Up #11)

posted by: claire_de_luna on 01.11.2007 at 11:49 am in Cooking Forum

Here it is:

Twinkie Cake

3 cups sifted cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup shortening
2 cups granulated sugar, divided
1 cup buttermilk
2 teaspoons vanilla
1/2 teaspoon almond extract
6 egg whites, room temperature
1 teaspoon cream of tartar

Twinkie Creme Filling:

2 teaspoons very hot water
1/2 teaspoon salt
2 cups marshmallow creme (1 7-ounce jar)
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla

Preheat oven to 350 degrees F. Grease the edges of two 9-inch OR three 8-inch round cake pans and line the bottoms with wax paper.

Combine flour, baking soda and salt in medium bowl. Beat shortening and 1 1/3 cups granulated sugar in a large bowl until light and fluffy. Add flour mixture alternately with buttermilk, heating well after each addition. Blend in vanilla and almond extract. Beat egg whites in separate bowl at medium speed with electric mixer until foamy. Add cream of tartar and beat at high speed until soft peaks form. Gradually add remaining 2/3 cup granulated sugar, beating until stiff peaks form, and fold into batter. Pour batter evenly into prepared pan and smooth with cake spatula.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool layers in pans on wire racks for 10 minutes. Loosen edges and remove to racks to cool completely. Fill layers with Twinkie Creme Filling.

For Twinkie Creme Filling:

Combine the salt with the hot water in a small bowl and stir until salt is dissolved. Let this mixture cool.

Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy. Add the salt solution to the filling mixture and combine.

Makes 1-1/2 cups of creme filling.


clipped on: 04.01.2007 at 12:44 pm    last updated on: 04.01.2007 at 12:45 pm

RE: I have a huge bowl of Annie's~ update (Follow-Up #3)

posted by: terri_pacnw on 03.31.2007 at 08:07 pm in Cooking Forum

OMgoodness are they tasty..
I finished off the Almond "stuffed" ones. Rolled the plain ones, and used up some of the last of the filling and added chopped Macadamias. Those balls are all freezing. I am going through way more chocolate than the recipe calls for though...ooops.....LOL
I'll take a pic after they are all done.

Here's the recipe.

I forgot the recipe for Mounds Balls. I have two, this one is my favorite and the one I think I posted previously. Mounds Balls
1 cup butter, softened
2 pounds confectioners' sugar, sifted
1 (14 ounce) can sweetened condensed milk
3 cups coconut
1 cup finely chopped walnuts
1 teaspoon vanilla extract
1 (12 ounce) package semisweet chocolate chips
2 tablespoons shortening

In large bowl, combine butter, confectioners' sugar, condensed milk, coconut, chopped walnuts and vanilla. Stir well. Cover and chill in the refrigerator for 2 hours, or until mixture has thickened enough to roll into balls. Roll the mixture into 1-inch balls and place close together, but not touching, on cookie sheets. Freeze until hard. While bonbons are freezing, line a cookie sheet or flat surface with waxed paper. Combine chocolate chips and shortening in the top of a double boiler, over, not in, simmering water. Stir until melted. Using a toothpick or a fork, dip each bonbon in the melted chocolate. Place on waxed paper to dry. When chocolate has hardened, store bonbons in plastic bag in the freezer. Makes 150 Annie

~~~mine are much larger, so I've gotten probably 4-5 dozen. okay minus the one I ate and the 2 my teen's eaten so far.


clipped on: 03.31.2007 at 08:58 pm    last updated on: 03.31.2007 at 08:58 pm

RE: Sol, I need your cookie icing recipe again.. (Follow-Up #10)

posted by: solsthumper on 03.26.2007 at 12:38 pm in Cooking Forum

Terri, I see you posted this on Saturday, so hopefully I'm not too late. Btw, I'm never here on weekends. Which is why I've been thinking of putting all my recipes back on my website, so that anyone can access them whenever I'm not around.

The icing I use is an easy glac type icing. It does not set rock hard like Royal, but it sets well enough to stack, without marring the finish. You could use royal icing for outlining highly detailed cookies. Otherwise, I just spread the icing on with a spatula, dragging it to the very edge. This is an old sucky picture, but at least you'll notice there were no piped outlines anywhere. However, if you were to combine several strong colors, I'd spread one color on, wait 15-20 minutes, or until it set, then spread on the next color. This way, you'll avoid the colors bleeding into each other.
You'll also want to let the iced cookies dry overnight. Another icing option I like is Country Kitchen's [CK] Dry Fondant. Very easy, great results and inexpensive. The following makes a much larger batch than the previous recipe I posted. You can cut it in half, double it. Whatever. You can't screw this up.

Cookie Glac Icing

1 lb. confectioner's sugar
cup meringue powder
warm water *

Combine confectioner's sugar and meringue powder in small bowl. Gradually whisk in the water (don't whisk too briskly, or the icing will end up with a lot of air bubbles). You're looking for a thick, but pourable consistency. To test it, draw a knife through the icing - the knife mark should disappear in about 10 seconds.
Keep any leftover icing refrigerated. Bring it back to room temperature and gently whisk again just before using.

*I like to substitute some of the water with a flavoring, such as vanilla extract (I don't like clear vanilla), fresh lemon or orange juice. Vanilla Extract will slightly change the color of your icing, so if you're seeking a pure white icing, skip the vanilla, and use almond extract, lemon or orange juice instead.
Last, but certainly not least. Sometimes I use an emulsion called "Creme Bouquet," which is a combination of vanilla, butter and lemon flavors. Creme Royale is also another good one. Both found at any cake decorating shop or check out their website

Here's our favorite recipe for Sugar Cookies. It makes a delicious cookie, which holds its shape beautifully while baking.

Sugar Cookies

2 cups AP flour
teaspoon salt
3/4 cup granulated sugar
12 tablespoons (6 ounces) unsalted butter, softened
1 large egg
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract

Cream together the sugar and butter until fluffy. Add the egg, lemon zest, and vanilla extract and beat until blended. In another bowl, combine the remaining dry ingredients (flour and salt). On low speed, gradually add them to the butter mixture, until incorporated. Press the dough into a flat disc, wrap well, and refrigerate for 2 hours. Roll out to 1/8" thick on a lightly-floured surface. Cut out and bake for 8-12 minutes. For even baking, rotate the cookie sheets from top to bottom and front to back halfway through baking. Source: RL Beranbaum.

Too much information? [G] There's another way to ice cookies, but I ran out of time. I'll check back here tomorrow, in case there are any questions.



clipped on: 03.27.2007 at 02:12 am    last updated on: 03.27.2007 at 02:13 am

RE: Sol, I need your cookie icing recipe again.. (Follow-Up #8)

posted by: terri_pacnw on 03.25.2007 at 09:06 pm in Cooking Forum

I'm sorry Michelle, I missed your request. I use Wiltons Sugar Cookie recipe for "decorating" cookies. But I have this giant cookie cutter, and I want to just "highlight" decorations on it.
But this time I'm going to make Aunt Doe's Shortbread.

This recipe is from SharonCb.

Aunty Doe's Shortbread
1/2 lb soft butter
1/2 cup sifted icing sugar (confectioner's sugar)
2 cups flour
Mix butter and icing sugar, then add flour, mixing by hand.
Form into a brick shape...if necessary put in fridge to cool, then slice into thick rectangles.
Bake on parchment lined cookie sheet at 275F for one hour.

It's the bestest shortbread cookie ever..specially dipped in dark chocolate!


clipped on: 03.27.2007 at 02:11 am    last updated on: 03.27.2007 at 02:12 am

Dirt Bombs...

posted by: solsthumper on 03.06.2007 at 08:41 pm in Cooking Forum

Stacy and Annie, kids of all ages love these, it's a cross between a cinnamom sugar doughnut and a muffin. Enjoy.

Dirt Bombs
Yields: 12 muffins*

3 cups AP flour, minus 3 tablespoons
1 tablespoon baking powder
teaspoon salt
teaspoon ground nutmeg
teaspoon ground cardamon
cup (1 sticks) unsalted butter
1 cup granulated sugar
2 large eggs
1 cup whole milk **

Topping ***

cups unsalted butter, melted
cup granulated sugar
1 teaspoons ground cinnamon

Preheat oven to 400 F. Place the rack in the center position. Generously grease a 12-cup standard muffin pan.

Sift the flour, baking powder, salt, nutmeg and cardamon into a mixing bowl. In another bowl, cream the butter and sugar until light and fluffy. Scrape the bowl down half way through. Mix in the eggs. Add the dry ingredients alternately with the milk in two additions, mixing gently by hand to incorporate all the flour. The batter will be on the stiff side, but airy. Dont over mix or beat the batter as this will make the muffins tough. Spoon the batter into the prepared pan, without smoothing the tops. Bake for about 25 minutes or until a cake tester inserted in the center comes out clean. As soon as the muffins are cool enough to handle, turn them out onto a wire rack.

Add the melted butter to a bowl. In another bowl, mix the sugar and cinnamon.
Dip the muffins (top, sides and bottom) in the butter, using a pastry brush -if necessary- to cover areas not buttered by dipping. Immediately roll the muffins in the cinnamon sugar mixture. Serve warm or at room temperature.

*I've made this twice, and both times, this recipe has yielded 16 muffins instead of 12.
**I substituted whole buttermilk for whole milk because I always have it on hand and prefer it for baking.
*** The amounts listed for the sugar and cinnamon are not quite enough to coat all the muffins, so I recommend you double it.



clipped on: 03.07.2007 at 12:34 pm    last updated on: 03.07.2007 at 12:35 pm

recipe: my secret ny cheesecake

posted by: eileenlaunonen on 11.28.2006 at 02:08 pm in Recipe Exchange Forum

Ok im sharing..I consider it my secret recipe but im sure one of you do it the same way I dont even remember where i got this years ago.....This will yield (2) 9 inch cakes.....(8) 8oz Philly cream cheese room temperature,1/2 cup cornstarch,1-2/3 cups sugar plus another 1-2/3 cup sugar,2 tablespoons PURE Vanilla extract,4 Ex Large eggs,1-1/2 cups heavy cream. Beat 4 blocks cream cheese with 1-2/3 cup sugar blend well add the other 4 blocks and the rest of the sugar now add corstarch blend well Increase speed add vanilla and eggs 1 at a time Now add heavy cream...At this point only mix until blended do not overbeat. Bake in a 350 preheated oven for 1 hour 20 a Bay Marie (a must!)


clipped on: 12.30.2006 at 06:43 pm    last updated on: 12.30.2006 at 06:43 pm

RE: double trees cookie recipe (Follow-Up #2)

posted by: marigene on 12.15.2006 at 07:53 am in Cooking Forum

If this is the recipe, I have made them a few times recently and my hubby loves them.

Doubletree Hotel's Cookies

3 cups all-purpose flour
3/4 cup old-fashioned (rolled) oats
3/4 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
1 1/2 cups butter
1 1/2 cups granulated sugar
3/4 cup firmly packed brown sugar
4 large eggs
2 1/2 teaspoons vanilla extract
1 teaspoon lemon juice
3 cups semisweet chocolate chips
1 1/2 cups chopped walnuts
Preheat oven to 350*F (175*C).
In a medium bowl, combine flour, oats, baking soda, salt and cinnamon. Set aside.
With an electric mixer, cream butter in large bowl. Add both sugars and beat on medium for 2 minutes. Add eggs one at a time, beating well after each addition. Add lemon juice and vanilla; mix well. Stir in flour mixture, mixing well. Add chocolate chips and nuts and stir to just combine.
Drop by 1/4 cupfuls on non-stick baking pans, 2 to 3 inches apart. Bake for 13 to 15 minutes or until lightly browned around the edges. Cool; transfer to wire racks and cool completely. Store in tightly sealed container.
Makes 3 dozen.


clipped on: 12.30.2006 at 06:38 pm    last updated on: 12.30.2006 at 06:38 pm

parmesan black-pepper biscotti (pic)

posted by: robinkateb on 12.20.2006 at 03:09 pm in Cooking Forum

Gourmet had a section on recipes for gifts and there was a recipe for a savory biscotti. After the discussion of food gifts for a diabetic I made these (I have been planning on trying them since I read the recipe). They are wonderful, before, during and after the second baking. DH felt it was important to decide which stage was our favorite. LOL!



These savory biscotti are ideal for a soiree. Their crisp texture is accented by the richness of parmesan and the bite of black pepper perfect for nibbling in between sips of wine.

1 1/2 tablespoons whole black peppercorns
4 cups all-purpose flour plus additional for dusting
2 teaspoons baking powder
2 teaspoons salt
4 1/2 oz Parmigiano-Reggiano, finely grated (2 1/4 cups)
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes
4 large eggs
1 cup whole milk

Special equipment: an electric coffee/spice grinder

Put oven racks in upper and lower thirds of oven and preheat oven to 350F.

Pulse peppercorns in grinder until coarsely ground.

Whisk together flour, baking powder, salt, 2 cups cheese, and 1 tablespoon ground black pepper in a large bowl. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Whisk 3 eggs with milk and add to flour mixture, stirring with a fork until a soft dough forms.

Turn dough out onto a lightly floured surface and quarter dough. Using well-floured hands, form each piece into a slightly flattened 12-inch-long log (about 2 inches wide and 3/4 inch high). Transfer logs to 2 ungreased large baking sheets, arranging logs about 3 inches apart.

Whisk remaining egg and brush some over logs, then sprinkle tops of logs evenly with remaining 1/4 cup cheese and 1/2 tablespoon ground pepper. Bake, rotating sheets 180 degrees and switching position of sheets halfway through baking, until logs are pale golden and firm, about 30 minutes total. Cool logs to warm on sheets on a rack, about 10 minutes.

Reduce oven temperature to 300F.

Carefully transfer 1 warm log to a cutting board and cut diagonally into 1/2-inch-thick slices with a serrated knife. Arrange slices, cut sides down, in 1 layer on a baking sheet. Repeat with remaining logs, transferring slices to sheets. Bake, turning over once, until golden and crisp, 35 to 45 minutes total. Cool biscotti on baking sheets on racks, about 15 minutes.

Cooks' note: Biscotti keep in an airtight container at room temperature 2 weeks.

Makes 5 to 6 dozen biscotti.


clipped on: 12.30.2006 at 06:32 pm    last updated on: 12.30.2006 at 06:32 pm

RE: Those Sour Cream Walnuts... (Follow-Up #3)

posted by: moniqueb on 12.20.2006 at 08:13 pm in Cooking Forum

Carol/Readinglady posted this delicious recipe..

Sour Cream Walnuts
1 cup brown sugar
1/2 cup white sugar
1/2 cup sour cream
1 teaspoon vanilla
3 cups walnuts

Cook and stir sugars and sour cream to soft ball stage (240 degrees F on candy thermometer). Remove from heat and stir in vanilla. Add walnuts stirring gently till coated. Spread on pan to cool.

AnnT showed a photo..:) and the rest is history..

I was actually thing fudge made w/ sour cream would be delish.


clipped on: 12.21.2006 at 10:31 am    last updated on: 12.21.2006 at 10:31 am

RE: Christmas cookies are my thing... (Follow-Up #29)

posted by: hoopysmom on 12.21.2006 at 02:04 am in Cooking Forum

Linnea, they're gingerbread recipe from Martha Stewart I think. I liked the combination of spices which included ground black pepper!

Zola, I knew this moment would come. I have not shared this recipe with many people. But after being here on this forum for most of this past year, I have seen the light and am excited to share! As I said this is a very delicate cookie and the amount of flour varies a bit each time I make them depending on the weather.

Mom's Sugar Cookies

Mix together
3-1/2 cups flour (save some for kneading)
2 tsp baking powder
1 cup sugar
Cut in 2 cubes butter until crumbly. (If you use unsalted butter be sure to add salt to the flour) You can use a mixer or cuisinart for this process.

Add 2 eggs and 1 teaspoon good vanilla.

Knead together until smooth. Add more flour as needed.

I use may KitchenAid until everything is blended well. The dough will be very stiff. I then dump it on the counter and knead until the dough is very smooth. It will also soften a bit from kneading. Its easier to handle if you chill it in the fridge.

I roll the dough as thin as I can and bake at 350 degrees for 12 minutes, just until the edges are slightly brown.

This year I used parchment paper and didn't burn a single cookie! Since the dough is delicate and thin, they burn easy.

Traditionally these cookies are cut in 3 sizes..large, medium and small. When I make them for giving, I use a round cutter that is 2" and just layer 2 together. I use apricot jam between the layers and glaze them with a mixture of fresh lemon juice and sifted powdered sugar, but don't ask me the portions. I just juice a lemon and mix with the sugar until I get a consistancy I like. I sometimes add a little water if its too lemony.

I hope they work for you and you enjoy them as much as we do. I made 200 this year, about 75 triple layers and the rest were doubles...yikes!!!


clipped on: 12.21.2006 at 10:29 am    last updated on: 12.21.2006 at 10:29 am

RE: Christmas cookies are my thing... (Follow-Up #20)

posted by: hoopysmom on 12.20.2006 at 03:04 pm in Cooking Forum

I found this recipe in the FoodDay section of our local newspaper many years ago and have been making them ever since. Everyone who has ever taken a bite of them has literally stopped in their tracks and moaned!!! No lie! They are truly delectable.

Maureen, you really need to try them. They are quite easy to make.

Marzipan Bars

First Layer:
cup butter
cup firmly packed light brown sugar
1 teaspoon vanilla
teaspoon salt
1-1/2 cups all-purpose flour
cup red raspberry jelly (I use seedless)

Second Layer:
1 8-ounce can almond paste
cup granulated sugar
3 eggs
1 teaspoon vanilla

Third Layer:
3 tablespoons butter
1-1/2 cups powdered sugar, sifted
2 tablespoons milk
1 teaspoon vanilla
1-1/2 oz unsweetened chocolate, melted and cooled
to cup toasted slivered almonds

Preheat over to 350 degrees.

To prepare first layer: Cream butter; gradually add sugar and beat until light and fluffy. Add vanilla and salt; gradually add flour. Pat dough evenly over bottom of 12x9x2 inch pan; spread with jelly. (I warm the jelly so its easier to spread)

To prepare second layer: Beat almond paste and sugar together until smooth (it doesn't get smooth until the eggs are added). Add eggs, one at a time; then add vanilla. Spread over first layer. Bake 30 minutes. Remove from oven and cool.

To prepare third layer: In a small bowl cream butter with electric mixer; add sugar, milk, vanilla and chocolate and mix well. Spread over second layer. Sprinkle with almonds.

Store tightly covered. Freezes well.

Note: I line my pan with either foil or parchment paper so its easier to get them out. I cut the bars in 1 inch squares for the holidays and its definitely easier to do that on a cutting board then in the pan.

Hope you enjoy!


clipped on: 12.21.2006 at 10:28 am    last updated on: 12.21.2006 at 10:28 am

RE: Christmas cookies are my thing... (Follow-Up #10)

posted by: hoopysmom on 12.20.2006 at 10:10 am in Cooking Forum

Thanks all for your kind comments. I took this platter to work and they didn't last very long. Monique, my DH said I've made enough too, but I love making them as much as eating them! I give my cookies as Christmas gifts to my coworkers and friends.

My mom always made a huge platter of cookies for the holidays, I think its a Germany tradition. So over the years, the cookies have become as much a part of our Christmas as the presents under the tree.

Many of my recipes come from this forum. The photos were inspired from you all as well, especially Ann...she is a food and photo goddess! As for the maple fudge, Ann, I did have it on a fairly rapid boil. I'll make a note of that.

Sheshebop, here are the thumbprint recipe and Sol's peanut butter fudge recipes. If anyone loves the taste of marzipan or almond paste, I'll post the Marzipan bar recipe soon. Its one of the items on the platter that gets the most attention.

Jam Thumbprints
Ina Garten (Barefoot Contessa) previously posted by the other Lori
3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam
Preheat the oven to 350 degrees F.
In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

Peanut Butter Fudge
Posted by Sol
2 cups granulated sugar
2/3 cup whole milk
pint jar marshmallow creme
1 cup (chunky or smooth) peanut butter
1 tablespoon vanilla extract
Butter sides of heavy 2 quart saucepan. Combine milk and sugar. Stir over medium heat, until mixture boils. Cook to softball stage, 234F. Remove from heat, and quickly stir in pint of marshmallow creme, peanut butter and vanilla. Pour into a greased 9" square pan. Cool completely before cutting.


clipped on: 12.21.2006 at 10:27 am    last updated on: 12.21.2006 at 10:28 am

Lebkuchen spritz (Follow-Up #11)

posted by: susytwo on 12.18.2006 at 10:13 am in Cooking Forum

Lebkuchen Spritz (my 6 year old's favorites)

2/3 cup sugar
1 cup butter
1 egg
1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp allspice
1/4 tsp ground cloves
2 tsp vanilla
2 1/4 cups all-purpose flour

For Glaze
1 cup powdered sugar
1 TB milk
1 TB rum
1/2 tsp vanilla

Heat oven to 400F. Using an electric mixer, combine sugar, butter, egg, salt, spices, and vanilla. Beat at medium speed, scraping bowl often, until mixture is light and fluffy, 2 to 3 minutes. Add flour. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes.
Place dough in cookie press. Form desired shapes 1 inch apart on cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned.

For Glaze, in small bowl stir together powdered sugar, milk, rum, and vanilla until smooth. Drizzle over warm cookies.


clipped on: 12.18.2006 at 10:56 am    last updated on: 12.18.2006 at 10:56 am

RE: Hanukkah starts Dec 15 - whatcha makin? (Follow-Up #2)

posted by: jessyf on 12.05.2006 at 08:23 am in Cooking Forum


First night, Friday, my family is split up - some of us are going up to my father's house (just 37 miles away, but through miserable Los Angeles traffic)

Second night - my DS #2's best friend's bar mitzvah party - we'll be together at least!

Third night - I'm in our synagogue play, 'Hannukah on Mars', two showings that day so I'll be busy (I'm a background singer/dancer - a Maccabee soldier in Manilow's Copacabana. 'At the palace, of Antiochus, stick Zeus and his gods up your tuchas', oy again)'

Somewhere I'll make latkes. Our usual menu includes classic potatoe pancakes and Sue's lemon ricotta pancakes! I might try Sunset's new recipe from this months magazine:

Herbed Yukon Gold Potato Latkes

From Sunset Magazine

Flavored with chives, parsley, rosemary, and thyme, these elegant latkes also make a great starter course or brunch entre. Prep and Cook Time: 1 hour, 10 minutes. Notes: The skins of Yukon Golds are so thin that there's no need to peel them--just clean them well. See "Tips for Terrific Latkes" (below) for more ideas.

3 1/2 pounds Yukon Gold potatoes, scrubbed, with any brown spots or eyes removed
5 large eggs, beaten
About 1/2 cup matzo meal
3/4 cup finely chopped fresh chives
1/2 cup chopped fresh parsley
2 teaspoons chopped fresh thyme leaves
2 teaspoons chopped fresh rosemary leaves
1 tablespoon coarse kosher salt
1 teaspoon freshly ground black pepper
Vegetable oil for frying
9 to 12 oz. thinly sliced smoked salmon, cut into 20 to 25 slices (optional)
Sour cream
thinly sliced red onion and/or 2-in. lengths of chive

1. Fill a large mixing bowl three-quarters full with cold water. Using the coarse side of a box grater or a food processor fitted with a medium-coarse grating disk, grate potatoes, transferring them to the water as you go. Let potatoes stand in water 15 minutes.
2. Pour potatoes into a fine-mesh colander and rinse well with water. Rinse mixing bowl and wipe dry.

3. Take a large handful of potato and squeeze to remove some water. Pile onto a clean kitchen towel, gather towel corners up into one hand, and twist hard to wring out any remaining moisture. Repeat with rest of potatoes, using fresh towels if needed. Return mixture to bowl.

4. In a medium bowl, stir together eggs, matzo meal, herbs, salt, and pepper, then pour over potatoes and toss to mix well. If at any time you notice a pool of liquid in the bottom of the bowl, toss in more matzo meal, 2 tbsp. at a time.

5. Pour 3/4 in. oil into a 10- to 12-in. frying pan (with sides at least 2 in. high) over medium-high heat. When oil reaches 350, scoop a scant 1/4 cup of potato mixture from bowl, then gently turn onto a wide spatula. Press into a patty about 1/3 in. thick, then gently slide pancake into hot oil. Cook 3 or 4 pancakes at a time (do not crowd pan) until edges are crispy and well browned and undersides are golden brown, 2 to 3 minutes. Gently turn and cook until other sides are golden brown, 2 to 3 minutes longer.

6. Transfer pancakes to paper towels to drain briefly, then keep warm in a 200 oven while you cook remaining pancakes. Serve with sliced smoked salmon, sour cream, onion and/or chives, and capers.

Tips for Terrific Latkes: Soaking, rinsing, and drying the grated potatoes removes excess starch and makes the latkes crispy (not necessary for sweet potatoes).

Use restraint when adding eggs and matzo meal. Too much will make the latkes heavy.

Keep oil between 300 and 350 while frying to prevent latkes from turning greasy. Check heat with a candy thermometer and adjust heat accordingly.

If making latkes ahead, let cool on paper towels, then arrange in a single layer in a zip-lock plastic bag and refrigerate up to 3 days. Reheat in a 300 oven until crispy and hot, about 15 minutes.

Note: Nutritional analysis is per latke.

Yield: Makes 20 to 24 latkes

CALORIES 122 (41% from fat); FAT 5.6g (sat 0.9g); PROTEIN 3.2g; CHOLESTEROL 44mg; SODIUM 263mg; FIBER 0.9g; CARBOHYDRATE 14g

Sunset, DECEMBER 2006


clipped on: 12.16.2006 at 01:39 am    last updated on: 12.16.2006 at 01:39 am

RE: Nuts..lots of bits and pieces (Follow-Up #3)

posted by: ruthanna on 12.14.2006 at 05:04 pm in Cooking Forum

I made another batch of these last night for a party tomorrow night. The ingredients sound like they don't complement each other but they do.


1 cup butter (2 sticks), softened
1 package (8 ounces) cream cheese, softened
2 cups all-purpose flour
tsp salt
1 cups walnuts, divided
4 oz. blue cheese, cut into cubes
48 pitted dates (about 12 oz.)
1 large egg white
1 tsp. water

In large bowl, with mixer at medium speed, beat butter and cream cheese until creamy. Stir in flour and salt just until blended (or use mixer on low speed). Divide dough into 4 equal pieces; flatten each into a disk. Wrap each in plastic wrap and refrigerate at least 4 hours or overnight.

In food processor with knife blade attached, pulse cup walnuts until finely chopped; reserve in small bowl. In same food processor, pulse blue cheese and remaining 1 cup of walnuts 7 to 8 times or until a coarse mixture forms.

Preheat oven to 350 degrees. Line 2 large cookie sheets with foil; grease foil.

On floured surface with floured rolling pin, roll 1 disk of dough into a 10-inch round. Cut into 12 equal wedges. Beginning 1 inch from outside edge, sprinkle cup blue cheese mixture in 2 inch wide ring on dough, leaving dough exposed in center. Place one whole date crosswise on wide end of each wedge. Starting at wide end, roll up each wedge, jelly-roll fashion.

Place rugelach 1 inch apart, on cookie sheets, point side down. Repeat with remaining four dough disks. In small bowl, beat egg white and water. Brush rolls with egg white and sprinkle with reserved walnuts.

Bake 30 to 35 minutes (I don't know if it's my oven or the recipe but mine are done in about 15 min.) or until golden, rotating sheets between upper and lower racks halfway through baking. Let stand for a minute or two and then transfer to wire racks to cool. Store in a tightly covered container at room temperature up to 3 days.

To make ahead: Arrange unbaked rugelach in single layer in jelly roll pan; cover and freeze until firm. Remove from pan and place in freezer containers with waxed paper in between each layer. Seal and freeze up to 3 months. About 45 minutes before serving, preheat oven to 350. Line 2 large cookie sheets with foil; grease foil. Arrange frozen rugelach on prepared cookie sheets and bake 35 to 40 minutes or until golden.


clipped on: 12.16.2006 at 01:34 am    last updated on: 12.16.2006 at 01:34 am

RE: Peanut Brittle - how to make it translucent (Follow-Up #8)

posted by: femmelady on 12.10.2006 at 12:13 pm in Cooking Forum


Here's the Pistachio-Nut Brittle Recipe by Claudia Fleming

Yield: 1 lb
1 1/2 cups shelled pistachio nuts
1 1/3 cups sugar
1/4 cup light corn syrup
2 1/2 tablespoons unsalted butter
1/4 t plus 1/8 t baking soda
1/4 t salt

1. Preheat the oven to 350F. Spread the nuts out in one layer on a baking sheet and bake them until they are golden brown, ab out 10 minutes, stirring occasionally. Transfer the pan to a wire rack to cool.

2. Butter a baking sheet or line it with nonstick liner. Set the pan on a colling rack or trivet. Grease a spatula and set aside.

3. In a large, heavy saucepan, combine the sugar, 1/2 cup water, the corn syrup, and butter. Cook over medium heat, stirring at first to dissolve the sugar, until the mixture is light caramel in color, about 12 minutes. Remove the saucepan from the heat and whisk in the baking soda, salt, and nuts.

4. Working very quickly with the buttered spatula, spread the mixture out onto the prepared baking sheet. The mixture will be very hot, so use caution when spreading it out. Let the brittle cool completely, then break it into pieces.

My own personal notes...

If I need to shell my own pistachios, they have a brown skin which obscures the beautiful green color. I will blanch them in boiling water for a full 2 minutes. Then when cool enough to handle (don't wait too long), slip the skins off the nuts. They typically pop right out and only a few need persuading. Then I will place them in a 300 degree oven for 10 minutes to dry them back out.

2. When the brittle is cooled some, but still rather warm to the touch, if I did not get it spread out enough, I will hold one end up (the whole thing picks up as one piece at this point), and I will let the weight of the candy cause the brittle to spread out a little, almost like stretching taffy. You can also work it a tiny bit by stretching with your hands. It makes a thinner candy as I find that this recipe has a high ratio of nuts to candy.

I made it yesterday and left out the soda. I don't know if I would call it completely translucent, but it is very pretty and doesn't have the opaqueness caused by the soda.


clipped on: 12.11.2006 at 03:27 am    last updated on: 12.11.2006 at 03:28 am

RE: Man these are GOOD! (Follow-Up #3)

posted by: gardengrl on 12.10.2006 at 12:03 pm in Cooking Forum


Ann_T orginally posted this recipe and they are THAT good! They have a secret ingredient: cayenne pepper! I've started calling them Extra Snappy Gingersnaps!

Posted by:

KarenInSeattle on Thu, Oct 17, 02 at 19:14

Extra Spicy Gingersnaps

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon cinnamon
1 teaspoon ground ginger, or more
to taste
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
8 tablespoons (1 stick) cool unsalted
butter, cut into pieces
1/2 cup granulated sugar, plus extra
for rolling
1 cup light brown sugar, packed
1/3 cup molasses (not blackstrap)
1/4 cup egg whites (from about 2

Combine the flour, baking soda, and
spices in a mixing bowl and set aside.
Cream the butter until smooth and
fluffy in a mixer fitted with a paddle
attachment (or using a hand mixer).
Add the sugars and mix. Add the
molasses and mix. Add the egg whites
in 2 batches, mixing to combine after
each addition. Add the dry ingredients
in three batches, mixing to combine
after each addition.

Heat the oven to 350 degrees F.
Spread a few tablespoons of
granulated sugar on a small plate.

Roll the dough into 3/4-inch balls,
then roll each ball in the sugar until
lightly coated. Transfer to parchment
lined cookie sheets, leaving 1-inch of
space between the cookies. Bake until
browned, 8 to 10 minutes. Let cool on
wire racks and store in an airtight

Yield: 60 cookies


clipped on: 12.11.2006 at 03:18 am    last updated on: 12.11.2006 at 03:18 am

RE: LOOKING for: Christmas Cookies (Follow-Up #69)

posted by: msafirstein on 12.02.2006 at 11:45 pm in Recipe Exchange Forum

This is my all time favorite Christmas Cookie and we've had them every Christmas since I was a kid. We always use a cookie press, tint the dough and decorate with confections.

Cream Cheese Cookies (from Aunt Mildred Draher, Michelle Safirstein's Great Aunt)

1 c. Butter, softened
1c. Sugar
1-3oz pkg. of Cream Cheese*, softened
1 Egg Yolk
2 1/2 c. Flour
1/2 tsp. Vanilla

Cream butter; Add Cream Cheese and Sugar. Beat egg yolk; Add Vanilla and Flour;

Chill dough over night; Must use either a Cookie Press or dropped tsp and pressed with fork.

Bake at 350 Degrees for about 8 minutes or until lightly brown on the bottom. These should be soft not crispy.

*I always double the recipe and just add 1-8oz package of Cream Cheese, I think the extra Cream Cheese makes a better cookie dough. And I sift all my dry ingredients. Make the cookies within 24 hrs of making the dough, otherwise the dough will loose flavor.


clipped on: 12.09.2006 at 02:08 am    last updated on: 12.09.2006 at 02:08 am

RE: LOOKING for: Christmas Cookies (Follow-Up #65)

posted by: iris_gal on 11.26.2006 at 06:37 pm in Recipe Exchange Forum

Found my most favorite almond cookie recipe. It is better than the best bakery's offerings. I've always used store bought paste but the homemade recipe is used by a friend and is very good.
Hope you understand my abbrev. directions. I haven't quite solved the slivered almonds dislodging problem. I may try chopped almonds -- weight would help. But the slivered ones look so elegant.

*** Almond Triangles (Sunset 12-87)

2 1/2 C. flour
8 oz. butter
1 egg

Make above as pie pastry except knead a bit. Otherwise it will be too crumbly. Press into 9 x 13 pan. Set aside.

8 oz. almond paste
2 eggs
1 C. sugar

In bowl, break up paste with mixer. Add one egg and mix only til smooth (over-beating causes crust to form during baking). Stir in 2nd egg + sugar. Spread over above pastry and sprinkle with:

1 C. slivered almonds

350 - 35 min.
Cool in pan. Cut 2" or larger squares, then triangles.

(almonds must be pressed into egg-almond paste layer to prevent dislodging when cutting.)

Homemade Almond Paste
1 1/2 C. blanched almonds
1 1/2 C. sifted pd. sugar
1 egg white
1 t. almond extract
1/4 tsp. salt

Grind almonds fine. Mix thoroughly into stiff paste
with remaining ingredients.


clipped on: 12.09.2006 at 02:07 am    last updated on: 12.09.2006 at 02:07 am

RE: LOOKING for: Christmas Cookies (Follow-Up #59)

posted by: roselin32 on 11.10.2006 at 11:10 am in Recipe Exchange Forum

There are some really good sounding cookies here....will have to save this thread.
My DIL just reminded me that she likes these:
Chocolate Snickerdoodles
1c marg/part butter
1 1 /2c sugar
2 eggs
2 1/4c flour
1/2c cocoa
2 tsp cream of tartar
1 tsp baking soda
1/2tsp salt
1 tsp vanilla
2T sugar
2 tsp cinnamon
Combine butter, sugar, vanilla, and eggs. Cream well.
Sift all dry ingredients except 2T sugar and cinnamon.
Add to egg mixture and chill dough for at least one hour.
Roll dough into balls about the size of a walnut. Roll in
combined 2T sugar and cinnamon. Place on ungreased
cookie sheet and bake at 375 for 8-10 minutes.
Makes 4-5 dozen


clipped on: 12.09.2006 at 02:06 am    last updated on: 12.09.2006 at 02:06 am

RE: LOOKING for: Christmas Cookies (Follow-Up #48)

posted by: readinglady on 10.22.2006 at 02:45 pm in Recipe Exchange Forum

Yum. Lots of wonderful new recipes to try.

To add to what paulines said about Lora Brody's Rugelach, I make those cookies every Christmas, a double batch. They can be done in stages and freeze beautifully. (I did discover making them in July was NOT a good idea - definitely a cool-kitchen cookie.)

Last year I tried this alternate filling for one batch and used the original apricot for the other:

1/2 cup sugar
1 teaspoon ground cinnamon
12 tablespoons sour cherry preserves
8 tablespoons dried tart cherries
8 tablespoons miniature semisweet chocolate chips
8 tablespoons finely chopped walnuts

Here's another recipe I really like for Christmas. It's a bit time-consuming but also freezes well. It's so rich I double the yield by cutting half-size squares; lovely in papers. The recipe doesn't say so, but I'd line the fan with parchment or foil for easy removal (cut after removal). This makes fairly thick layers, so if you have a bigger pan (I use a 12x12 now) you might want to try that. Just plan to remove from the oven a bit early.

Almond-Apricot Bars

Recipe By : King Arthur Flour
Serving Size : 70
Categories : Desserts Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups granulated sugar -- (12 3/4 ounces)
1/2 cup confectioners' sugar -- (2 1/4 ounces)
1/2 cup butter -- (1 stick, 4 ounces)
1 teaspoon butter vanilla flavor or 2 teaspoons vanilla extract
3/4 teaspoon baking powder
1/4 teaspoon salt
2 large egg yolks (reserve whites)
1 tablespoon milk
1 3/4 cups unbleached All-Purpose Flour -- (7 1/2 ounces)
Apricot Filling
1 cup shredded or diced apricots -- (5 ounces)
1/2 cup water -- (4 ounces)
1/4 cup sugar -- (1 7/8 ounces)
2 tablespoons brandy or rum (optional) -- (7/8 ounce)
Almond Filling
2 cups toasted almond flour -- (6 1/2 ounces)
1 cup sugar -- (7 1/4 ounces)
1/4 teaspoon salt
1 large egg + 2 egg whites
1 teaspoon vanilla extract
1 teaspoon almond extract
2 tablespoons unbleached All-Purpose Flour -- (1/2 ounce)
Chocolate and Cream Topping
1 1/3 cups bittersweet chocolate -- (8 ounces)
3/4 cup heavy cream -- (6 ounces)

Crust: In a medium-sized mixing bowl, beat together the sugars, butter and vanilla until fluffy. Add the baking powder, salt, egg yolks and milk, and beat well. Stir in the flour and mix just until a smooth dough forms. Press the dough into the bottom of a lightly greased 9 x 13-inch pan. Bake the crust for 10 to 12 minutes in a preheated 350F oven, until it's lightly browned. Remove it from the oven, and set it aside to cool.

Apricot Filling: Mix all of the ingredients together in a small saucepan or microwave-safe bowl. Bring the mixture to a boil, stirring once or twice, and then set it aside to cool slightly.

Almond Filling: Stir all of the ingredients together in a medium-sized bowl; the mixture will be fairly stiff and sticky. Set it aside.

Assembly and Baking: Spread the apricot layer over the baked crust, and then spread the almond layer on top of the apricot layer. Bake the bars in a preheated 375F oven for 25 to 30 minutes, until they feel set -- a fingerprint will remain when pressed in the middle. Remove the bars from the oven, and cool them for 1 hour.

Topping: Melt the chocolate and cream together in a small saucepan set over low heat, stirring frequently, or in the microwave on low power. Continue to stir the mixture until it's smooth, then spread it atop the bars.

Let the bars cool for several hours (or overnight) before cutting into squares; no need to refrigerate, just cover the pan after the chocolate has set. Yield: 35 (1 3/4-inch square) bars.

Description: "This recipe reprinted from The Baking Sheet (r) (Vol. XII, No. 1, Holiday 2000 issue)."

These are the ones I cut into stars:

Alsatian Christmas Cookies

Recipe By : Carol (My variation)
Categories : Desserts Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound unsalted butter -- room temperature
1 cup sugar
1 3/4 cups flour
8 ounces almonds, ground
4 1/2 ounces candied orange zest -- finely minced
3 teaspoons ground cinnamon
1 egg
1/2 teaspoon rose water or lemon juice
1/8 teaspoon salt
1 egg yolk -- beaten
Sugar and ground almonds for garnish

In a bowl, cream the butter with the sugar. Blend until fully integrated. Gradually beat in the flour, then add the rest of the ingredients. Mix thoroughly.

Knead the dough well, then cover with a damp cloth and refrigerate overnight.

Set oven at 400F. Place the chilled dough on waxed paper and roll out to 1/4-inch thickness. Using cookie cutters or a knife, cut the dough into various Christmas-shaped cookies. Brush the tops with beaten egg, and sprinkle with sugar and ground almonds.

Arrange the cookies on buttered and floured baking sheets and bake them for 10 minutes. Yields about 60 cookies.

"Himmelgestirn (Little Stars from Heaven)"

This is a good Texas-size drop cookie. Can be made smaller for Christmas trays (yield 48) in which case you might also like to use regular-size chocolate chips. I like dried cherries in these as an alternative to the cranberries. If you crave chocolate . . .

Chocolate Comfort Cookies

Recipe By : Diane Mott Davidson
Serving Size : 24
Categories : Desserts Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup hazelnuts -- chopped
1 package extra-large semisweet chocolate chips
1/2 cup sun-dried cranberries
1 cup unsalted butter, softened
1 cup granulated sugar
3 ounces cream cheese, softened
1 egg
2 tablespoons milk
2 ounces unsweetened chocolate, melted
1 1/2 teaspoons vanilla
2 cups and
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup Dutch-processed cocoa
1 cup marshmallow cream

Preheat oven to 325 degrees. Spread nuts on an ungreased cookie sheet and toast until they are lightly browned and some skins have loosened (7-12 minutes). Set aside to cool.

Butter 2 cookie sheets. In a large bowl, combine the chocolate chips, cranberries and cooled nuts; set aside. In another large bowl, beat together the butter, sugar, cream cheese, and egg until very creamy and smooth. Beat in milk, melted chocolate and vanilla. Sift together the flour, baking powder, salt and cocoa, then add to the butter mixture. Blend in the marshmallow cream, stirring until thoroughly combined. Add the chips, cranberries and nuts. Stir until well-mixed. Batter will be thick.

Using a 1/4 cup measure or a 4-tablespoon ice cream scoop, measure out batter and place two inches apart on cookie sheets, putting no more than 6 cookies per sheet. Bake 13 to 17 minutes, until puffed and cooked through. Cool on sheet 1 minute. Transfer to racks to cool completely.



clipped on: 12.09.2006 at 02:04 am    last updated on: 12.09.2006 at 02:04 am

RE: LOOKING for: Christmas Cookies (Follow-Up #37)

posted by: brenda55 on 10.17.2006 at 05:40 pm in Recipe Exchange Forum

Here is my favorite cookie at Christmas time.

Ricotta Cheese Cookies

2. c. sugar
1 c. butter, softened
1 (15 oz.) container ricotta cheese
2 t. vanilla
2 large eggs
4 c. all purpose flour
2 T. baking powder
1 t. salt


1-1/2 c. powdered sugar
3 T. cream

Preheat oven to 350 deg. In large bowl, with mixer at low speed, beat sugar and butter until blended. Increase speed to high and beat until light and fluffy (about 5 minutes). At medium speed, beat in ricotta, vanilla and eggs until well combined. Add flour, baking powder, and salt; beat until dough forms.

Drop dough by level tablespoons about 2 inches apart onto ungreased cookie sheet. Bake approx. 15 minutes or until cookies are very lightly golden (cookies will be soft). Remove to wire rack to cool. When cookies are cool, prepare icing (I use either whipping cream or half and half, whatever I have on hand). Drizzle icing across tops of cookies and immediaely sprinkle with sugar crystals or sprinkles. Allow to dry at least 1 hour, preferably longer. Yield: 6 dozen.

I have never frozen these, so don't know about that aspect, but they do keep very well in airtight container.


clipped on: 12.09.2006 at 02:01 am    last updated on: 12.09.2006 at 02:02 am

RE: LOOKING for: Christmas Cookies~ (Follow-Up #33)

posted by: roselin32 on 10.16.2006 at 02:34 pm in Recipe Exchange Forum

For the Cardamom lovers, I've just foung this recipe...haven't tried it yet but it sounds good and will try it soon. Bet they would be great with a cup of tea.
Orange Cardamom Shortbread Wedges
1c butter,very soft
1/2c sugar
2 tsp freshly grated orange peel
1 tsp vanilla
2 1/2c flour
1 tsp ground cardamom
1/2c orange marmalade, melted
Preheat oven to 350. Combine butter, sugar, orange peel and vanilla. Beat at med speed til creamy. Reduce speed to low and add flour and cardamom. Beat until mix resembles coarse crumbs.
Press evenly into 2 ungreased 9" round baking pans. Bake for 20-25 minutes until edges are light golden brown. Cool 10 minutes and cut each pan into 16 wedges.
Cool in pan for 1 hour.
Lightly brush with melted marmalade and remove from pans.
Source: Land O Lakes


clipped on: 12.09.2006 at 02:01 am    last updated on: 12.09.2006 at 02:01 am

RE: LOOKING for: Christmas Cookies (Follow-Up #25)

posted by: marigene on 10.14.2006 at 08:11 pm in Recipe Exchange Forum

Here are some of the cookies I make for the holidays.

English Tea Cookies

1 cup butter
1 cup oil
1 cup sugar
1 cup powdered sugar
4 cups plus 2 tablespoons flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs
2 teaspoons vanilla extract
2 teaspoons lemon, almond or orange extract (optional)

Cream butter, oil, and sugars together. Add flour, cream of tartar, baking soda, salt and eggs. Mix well. Add vanilla and extract (if using). Chill overnight.

Make into balls and roll in granulated sugar. Place on ungreased cookie sheet. Press flat with small glass dipped in sugar. Bake at 375 degrees for 8 to 11 minutes, or until edges are lightly browned.
Makes 4 to 6 dozen cookies depending on how large you make the dough balls.

Surprise Walnut Cookies

1 cup butter
1/2 cup sugar
1 teaspoon vanilla
2 cups flour
1 cup finely chopped walnuts
1 bag Hershey Kisses

Cream butter and sugar, add vanilla, flour and walnuts. Make into balls large enough to add a kiss so that it isnt seen.

Bake 375 degrees for 12 minutes on ungreased cookie sheet. Cool on pan for 2 minutes.

Candy Cane Snowballs

2 cups butter, softened (no substitute)
1 cup powdered sugar
1 teaspoon vanilla extract
3 1/2 cups flour

1 cup pecans, chopped
8 ounces white candy coating
1/2 cup peppermint candy canes, crushed

In large bowl, cream butter and powdered sugar. Stir in vanilla. Gradually add flour. Stir in pecans. Refrigerate for 4 hours or until easy to handle.

Roll into 1-inch balls. Place 2-inches apart on ungreased baking sheets. Bake at 350 degrees for 18-20 minutes or until lightly browned. Remove to wire racks to cool.

In microwave safe bowl, melt candy coating; stir until smooth. Dip the top of each cookie into the candy coating , then into the peppermint candy.
Makes 5 dozen

Coconut Jewels

1/3 cup butter, softened (no substitute)
4 ounces cream cheese, room temperature
3/4 cup sugar
1 egg yolk
2 teaspoons orange juice
1 teaspoon almond extract**
1 1/4 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
4 cups flaked coconut
1 cup seedless raspberry preserves, warmed

Cream the butter, cream cheese and sugar. Beat in egg yolk, orange juice and almond extract. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in 3 cups of coconut. Refrigerate for 30 minutes or until easy to handle.

Shape dough into 2 inch balls; roll in remaining coconut. Place 2 inches apart on ungreased cookie sheet. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Bake 350 degrees for 8 to 10 minutes. Remove to wire racks to cool. Fill each cookie with preserves.
** I only use 1/2 teaspoon almond extract
Makes 3 1/2 dozen

Judys Pepper Cookies

1 cup butter
6 tablespoons sugar
1 teaspoon Kosher salt
2 teaspoons lemon zest
2 teaspoons cracked black peppercorns
1 teaspoon cumin seeds, crushed slightly
1 teaspoon vanilla
2 cups flour

Cream butter and sugar. Add salt, lemon zest, peppercorns, cumin and vanilla, mix well. Mix in flour.

Shape into 1-inch balls, flatten with bottom of small glass.

Bake 350 degrees for 8 to 9 minutes or until lightly colored.
Makes 4 dozen cookies

Best Ginger Snaps
3/4 cup butter
3/4 cup shortening
2 cups sugar plus 3/4 cup for rolling***
2 eggs
1/2 cup molasses
4 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons ground cloves
2 teaspoons ginger
Cream butter, shortening and sugar. Beat in eggs and molasses very thoroughly. Gradually add dry ingredients. Beat hard.
Don't be alarmed if the batter is soft!
Roll pieces of dough into 1" balls, then roll each ball into rest of sugar*** (I use coarse sugar but it isn't necessary if you don't have it).
Bake on greased baking sheet about 3" apart 10-12 minutes in 375 degree oven.
Take cookies from oven and let them stand for 1 minute before removing and cool on wire rack.
Makes 11-12 dozen cookies

Indian Barfi
1cup granulated sugar
1 1/4 cups water
1 cup non-fat powdered milk
1 tablespoon rose water
1 1/2 teaspoons cardamom, ground
1 cup pistachio nuts

Lightly grease a 9-inch square pan.

Boil the sugar and water together until it spins a thread. (230-234 degrees) Stir in the rose water and powdered milk. Continue to simmer on low for 3 minutes longer. Stir in the cardamom and pistachio nuts.

Immediately pour into the prepared baking pan and cool in the pan on a wire rack. When cool cut into small squares or diamonds.
Makes 2-3 dozen cookies

Cranberry Cookies

1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup vegetable shortening
3/4 cup powdered sugar
3 tablespoons milk
1 tablespoon Amaretto
3/4 cup cranberries, chopped fine
1/2 cup flaked coconut

Cream shortening and powdered sugar. Beat in milk and Amaretto. Gradually blend in the dry ingredients. Fold in the cranberries.
Divide the dough in half. Form each half into a log 1 1/2 inches in diameter. Roll in coconut. Wrap in waxed paper and chill for 8 hours or overnight.

Cut the logs into 1/4-inch thick slices and place each slice 1 inch apart on ungreased baking sheet.

Bake for 12 to 15 minutes, until lightly colored. Transfer to wire racks to cool.
Makes 3-4 dozen cookies

Lemon Crisps

4 cups flour
1 teaspoon baking powder
1 cup butter, room temperature
2 cups sugar
2 large eggs
1 teaspoon lemon extract
1 tablespoon lemon zest
Granulated sugar for sprinkling

Cream the butter and sugar. Beat in the eggs. Beat in lemon extract and lemon zest. Gradually add the dry ingredients.

Cover and chill for at least 4 hours.

On a floured surface, roll the dough out to a thickness of 1/4 inch. Using cookie cutters, cut into shapes and place 1 inch apart on to greased cookie sheets. Sprinkle the cookies with granulated sugar.

Bake at 375 degrees for 10-12 minutes until lightly colored. Cool on wire racks.
Make 8-10 dozen cookies


clipped on: 12.09.2006 at 01:59 am    last updated on: 12.09.2006 at 02:00 am

RE: LOOKING for: Christmas Cookies (Follow-Up #20)

posted by: roselin32 on 10.12.2006 at 08:45 pm in Recipe Exchange Forum

Here you go, Ginger! Thanks for asking.
Toasted Oatmeal Cookies
3/4 c butter
2 c quick cooking oatmeal, uncooked
1 c firmly packed brown sugar
1 large egg
1 tsp vanilla
1/2 c flour
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 c chopped pecans
Melt butter in a skillet and cook over med. heat until lightly browned. Add oats and cook for five minutes or until oats are golden. Cool
Combine sugar, egg, and vanilla. Combine flour, and next 4 ingredients. Stir all ingredients together. Mix well.
Drop dough by rounded tsps 3" apart on ungreased cookie sheet. Flatten with a glass a little. Bake at 350 for 12 minutes or til golden. Cool for 5 minutes before removing to racks to cool.
Yield 3 1/2 dozen.


clipped on: 12.09.2006 at 01:57 am    last updated on: 12.09.2006 at 01:57 am

RE: LOOKING for: `Christmas Cookies` (Follow-Up #5)

posted by: roselin32 on 10.10.2006 at 08:48 pm in Recipe Exchange Forum

MG, if you like Cardamom, these are awesome!
Browned Butter Cardamom Cookies
1c butter
3/4 c sugar
1 egg yolk
1/2-3/4 tsp ground cardamom
2c all purpose flour
(1-2T milk if nec. to hold together)
1c powdered sugar for rolling/ dusting
Melt butter and cook just till it starts to brown. Cool for 30 minutes.
Preheat oven to 350. Combine butter and sugar till well mixed. Add egg yolk, vanilla, and cardamom.
Continue beating till all is well mixed, then mix in flour on low till mixture form a dough adding milk if
Shape into 1" balls and place 1" apart on ungreased cookie sheet. Bake for 10-12 minutes until cookies start
to turn a golden brown. (Cookies will have cracks in them). Remove to rack and dust with powdered sugar while
warm and again when cool. Store between sheets of waxed paper in loosely covered container.
Yield 4 dozen cookies.


clipped on: 12.09.2006 at 01:55 am    last updated on: 12.09.2006 at 01:55 am

RE: LOOKING for: Christmas Cookies (Follow-Up #3)

posted by: marigene on 10.10.2006 at 08:07 pm in Recipe Exchange Forum

It is NEVER too early to look for Christmas cookie recipes.

Here is one of my favorites.

Cardamom Sour Cream Cookies

1 cup shortening
2 cups sugar
1 teaspoon vanilla
3 eggs
1 cup sour cream
5 cups flour
teaspoon baking soda
3 teaspoons baking powder
1 teaspoon salt
2 tablespoons cardamom (ground)
1 cups walnuts, ground fine

Beat shortening until light; add sugar and beat until fluffy. Beat in vanilla and eggs to mix thoroughly. Beat in sour cream.

Soft together flour, baking soda, baking powder, salt and cardamom. Add to creamed mixture. Fold in ground walnuts.

Chill 1 hour or until dough is easy to handle.

Roll pieces of dough into about an inch ball (I use a small ice cream scoop), roll in mixture of sugar and cardamom. Flatten with bottom of lightly greased drinking glass.

Bake in 350 degree oven for about 12 minutes. Remove to racks to cool.


clipped on: 12.09.2006 at 01:54 am    last updated on: 12.09.2006 at 01:55 am

RE: Favorite Holiday Cookie? (Follow-Up #17)

posted by: ann_t on 12.08.2006 at 10:47 pm in Cooking Forum

Here you go Karen,

Home Cookin Chapter: Recipes From Thibeault's Table

Cream Cheese Brandy Cherry Balls.
Source: 1983 Oct/Nov. Entertainment and Recipe Booklet

1/2 Cup marshino cherries, quartered
2 Tablespoons Brandy
1 cup semi sweet chocolate chips
1 cup butterscotch chips
1 8 ounce package cream cheese
2 cups mini marshmallows
1/2 cup chopped walnuts
2 Cups flaked coconut
. Marinate cherries at least 4 hours or overnite in brandy Melt Chocolate
chips and butterscotch chips and add cream cheese. Stir in cherries,
marshmallows and walnuts and refrigerate until cold enough to roll into
balls. Roll in coconut. Refrigerate. The longer the better. The
flavours intensify.

Home Cookin Chapter: Recipes From Thibeault's Table

Truffles - Crisp Chocolate Truffles

1 jar 7 oz marshmallow cream

2 T butter

1 C semi sweet chocolate chips

2 C Rice Krispies

14 oz bittersweet chocolate
2 Tablespoons vegetable shortening

white chocolate chips.

In heavy saucepan combine marshmallow creme, butter and chocolate
chips. Cook over low heat until chocolate is melted and mixture is
smooth, stirring constantly. Remove from heat.

Stir rice Krispies into hot mixture, mixing until thoroughly combined.
Drop mixture by rounded meauring teaspoons onto waxed paper lined
cookie sheet. Shape into round balls and Refrigerate about 1 hour or
until firm.

Melt bittersweet chocolate with shortening and dip each chocolate ball
in melted chocolate and place on waxed paper-lined cookie sheet. Melt
white chocolate and place in zip lock bag. Cut tiny hole in corner of
bag and drizzle white chocolate over truffles. Refrigerate until firm.

Place in small candy paper cups.


clipped on: 12.09.2006 at 01:45 am    last updated on: 12.09.2006 at 01:45 am

RE: Favorite Holiday Cookie? (Follow-Up #9)

posted by: triciae on 12.08.2006 at 01:38 pm in Cooking Forum

goldgirl, here's the recipe...

This sugar cookie recipe has always been one of my fondest Christmas memories. It's been handed down since the Civil War from my great-grandmother (Harriet Mariah Runnels 1836-1913). They are different than modern sugar cookie recipes. These are like little "cakes" in that the cookies are soft rather than crispy. The only flavoring is nutmeg which was a staple spice in early America. They are not as sweet as modern sugar cookies. I'd be pleased if you gave them a try...they're very, very good. This recipe makes A LOT of cookies...families were large in those days. Harriet had eleven children to feed.


2 Cups Sugar (this was a REAL luxury)
2 Eggs
1 Cup Lard (I use butter...lard makes a YUMMY cookie)
1 Cup Sour Milk (I sour the milk with vinegar)
1 Teaspoon Baking Soda
2 Teaspoons Baking Powder (Harriett had to mix this, we don't)
Salt (I omit this)
Nutmeg (I use 2-3 teaspoons)
5-6 Cups Flour

Cream the lard (butter) with the sugar. Add the eggs & beat well.

Sift the flour, salt, baking soda, and baking powder together in a separate bowl.

Alternately, add a little of the flour mixture and a little of the sour milk, combining well after each addition until a medium dough is formed (slightly soft...not stiff). Chill the dough for 2 hours.

Roll about 1/2-1/3" not get these cookies too thin. Cut, as desired. Brush each cookie with an egg white wash and sprinkle with crystal non-melting baking sugar, if desired and place on a lightly greased baking sheet.

Bake at 325 degrees for 20-25 minutes. Check for browning. The cookies are done when they are set but NOT brown on the top. They are supposed to be white.

I use large 4-5" copper cutters and still end up with 4-5 dozen cookies.




clipped on: 12.09.2006 at 01:44 am    last updated on: 12.09.2006 at 01:44 am

RE: coconut anyone? (Follow-Up #13)

posted by: obxgina on 08.21.2006 at 12:16 pm in Cooking Forum

Here is the coconut cake that I promised. The recipe is from my Grandmother and it's my all time favorite!

Coconut Mist Cake
2-1/4 cp. sifted cake flour
3 tsp. baking powder
1 tsp. salt
1-1/2 cps. sugar
1/2 cp shortening
1 cp. milk
2 tsps. vanilla
2- eggs
3/4 cp. coconut (I use 2-3 cps!)
Cream: sugar,shortening and eggs. Sift:cake flour, B.P. and salt. Mix milk and vanilla together. Slowly add flour mixture to creamed shortening and sugar, alternating with milk and vanilla. Stir in coconut.
Bake in a greased 13x9 pan for 30-35 mins. Do not overbake. Remove from pan, cool and frost.
1- stick of butter (softened)
1-box 10x sugar
a pinch of salt
3-4 TBSP.of milk
2 tsps. vanilla
1 bag of coconut
Cream butter, sugar, salt. Add enough milk for spreading consistency. Add vanilla. Frost cooled cake with icing. Pile coconut on top and sides of cake, as much or as little as you like! Enjoy!


clipped on: 12.09.2006 at 01:36 am    last updated on: 12.09.2006 at 01:36 am

RE: Nancy's Asian Marinated Chicken--What non-Asian sides? (Follow-Up #7)

posted by: robinkateb on 08.10.2006 at 09:53 pm in Cooking Forum

Bubbe, here you go, it is amazing. While it does have sesame oil and cilantro in it the result for me is not overly asian. That is why I have enjoyed it so much with different sides. It is also really good on pork.


Asian Marinade for Chicken Breasts
I have never given this recipe out, but now it's time. Let me know what you think. Chicken done in this is flavorful and leftovers make a great salad the next day.

enough for 5 lbs of chicken breasts

1C veg oil
1/4 C sesame oil
3/4 C soy sauce (Kikkomen)
1/3 C minced garlic
4 Tabsp minced ginger
2/3 C minced cilantro 5-6 green onions
1 tsp grd blk pepper

I put the onions, ginger and cilantro in the food processor and pulse till chopped fine.

Combine all and marinate chicken breasts, up to 24 hrs. but at least 1 hr if you can

I have also put marinade in a freezer bag with chicken and frozen (good to do with the left over)

Nancy (Wizardnm)


clipped on: 08.11.2006 at 04:50 pm    last updated on: 08.11.2006 at 04:50 pm