oh shoot, we missed the day...but I found a couple from a thread I saved from 06. but i don't see "margerine" on any of them...:-) Stacy KatieC posted this: DoubleTree Hotel Chocolate Chip Cookies Recipe By : Katie Serving Size : 0 Preparation Time :0:00 Categories : Cookies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup rolled oats 2 1/4 cups all-purpose flour 1 1/2 tsp. baking soda 1 tsp. salt 1/4 tsp. cinnamon 1 cup butter -- softened 3/4 cup brown sugar -- packed 3/4 cup granulated sugar 1 1/2 tsp. vanilla 1/2 tsp. lemon juice 2 eggs 3 cups semi-sweet -- chocolate chips -- (Ghirardelli) 1 1/2 cups chopped walnuts Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt and cinnamon in a medium bowl. Cream together the butter, sugars, vanilla, and lemon juice. Add the eggs and mix until smooth. Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand until ingredients are well blended. For the best results, chill the dough overnight in the refrigerator before baking the cookies. Spoon rounded 1/4 cup portions onto an ungreased cookie sheet. Place the scoops about 2 inches apart. Bake in a 350°F oven for 16-18 minutes or until cookies are light brown and soft in the middle. Store in a sealed container when cool to keep soft. - - - - - - - - - - - - - - - - - - - This was from westelle: Grandmas Oatmeal Cookies (Margaret Carstens Grandmothers recipe) 5 dozen - recipe may be doubled 375º F oven 1/2 cup softened butter 1/2 cup shortning 1 cup brown sugar 1 cup granulated sugar 2 eggs 2 Tablesp. water 1 teasp. vanilla 1 1/2 cups flour 1 teasp. baking soda 1 teasp. salt 3 cups quick Oatmeal 1 12oz bag Hersheys Chocolate Chips (I like to use the minis) * Cream butter, shortning, sugars, eggs, water and vanilla. * Mix together the flour, salt and baking soda; add to creamed micxture and mix well. * Add oatmeal and chips; hand-stir these into mixture. * Drop by spoonfuls onto greased cookie sheet; Bake at 375º F for 10 to 12 minutes or until light brown. * Remove from cookie sheet to cooling rack. Note 1 The raw dough may be made into balls and frozen. It is not necessary to defrost before baking - a little more baking time may be needed. Note 2 A double recipe will also make 8 12 oz giant cookies. * Divide dough into 8 equal parts. * Spread one part into an 8" circle onto a greased cookie sheet making the center of the circle thinner than the edges. * Bake for about 15 minutes * Let hardened-up a little before moving to cooling rack - but not so long that you cant move it at all. ______________________________________________________ This from jan hobbs: My recipe calls for oats that are put through the blender first... 2-1/2 c. old fashioned oats blended in the blender and set aside. Cream 1 c. melted butter 1 c. white sugar 1 c. brown sugar 1 tsp. vanilla Add 2 large eggs and beat well. Add 2 c. plain flour 1 tsp. baking soda 1 tsp. baking powder the blended oats 2 c. chocolate chips Beat well, and drop by spoonfuls onto a cookie sheet sprayed with Pam. Bake for 10-12 min. just until the edges start to turn brown. The key to chewy cookies is not overbaking them. This recipe also is delicious with raisins and chopped nuts instead of chocolate chips...this is my hubby's and grandsons favorite. _________________________________________________________ Stacy

Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Jul 26, 10 at 17:25 Doucanoe has a craving for peaches, so she picked them for our next cookalong topic. Great choice Linda, I have some sitting in a fruit bowl, begging for me to use them right now. Please post your favorite peach recipes, don't forget ice cream, jams, butters, salsas along with the desserts and breads.... T+T please. We can play with this for a couple of weeks.... Thanks! Nancy Here is a link that might be useful: Cookalong #31 ----Strawberries Follow-Up Postings: o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Mon, Jul 26, 10 at 17:59 OMG OMG OMG!!!!! I am so excited! Please be sure to include any canning or preserving recipes too...... I have yet to try any of them, but the 10 lbs of peaches are sitting on my counter waiting to soften so I can do something FAB with them. In the meantime, here is my contribution Georgia Peach Pound Cake 3c flour 1/4 tsp baking soda 1/2tsp salt 1c butter, softened 3c sugar 6 eggs (at room temperature) 1tsp vanilla 1/2tsp almond extract 1/2c sour cream 2c chopped, peeled peaches Preheat oven to 350F. Grease and flour 10 inch tube pan Mix flour, soda, and salt in small bowl. In mixer bowl, cream butter and sugar until fluffy. Add eggs, one at a time, mixing well after each. Stir in vanilla and almond extract. Add dry ingredients and mix well. Fold in sour cream and peaches Pour into prepared pan, bake 75-85 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes, then invert onto wire rack and cool completely. Icing: 8oz cream cheese 1/4c butter, softened 1T milk 1/2tsp almond extract 1lb confectioners sugar, sifted In mixer bowl, cream cheese and butter until light and fluffy. Add milk and almond extract, mix well. Add sugar gradually, beating until smooth. o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Mon, Jul 26, 10 at 18:59 Alexa, I had just typed this out from my aunt's index card to add to your post and saw the cookalong thread. I'm guessing it's from WWII when sugar was rationed. I use the lower amount of honey because the tomatoes were overall more acidic then. VICTORY RELISH 22 large ripe tomatoes (8 to 10 lbs.) 7 large onions 5 pears 10 peaches 2 sweet green peppers 1 cup whole pickling spices 3 cups cider vinegar 2 1/4 to 2 3/4 cups honey Peel and coarsely chop the tomatoes and onions. Set them aside. Peel and core the pears, and peel and pit the peaches. Seed the peppers. Coarsely chop the pears, peaches and peppers in a food processor or meat grinder. Tie the pickling spices loosely in a piece of cheesecloth. Place all the ingredients in a stainless steel or enameled pan, and bring them to a boil. Lower the heat and simmer, stirring occasionally, for 2 hours, or until the mixture is thick. Remove the pickling spices. Place the hot relish in hot, sterilized jars and seal. Cool, then store in the refrigerator for up to 2 months. To can, pour into hot, sterilized pint canning jars, leaving a 1/2 inch headspace. Process for 15 minutes in a boiling water bath. Store in a cool, dark place up to one year. You can freeze this relish for up to one year. Makes 10 to 13 pints, depending upon the size of the tomatoes. o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Mon, Jul 26, 10 at 19:29 MMM, Alexa, I love that pound cake recipe. I make it as often as I can! This one is good, it came from the cardboard insert on a cake pan I bought a few years back. Peach Melba Crumble 2 c all purpose flour 1 cup sugar 1 tsp salt 10 T butter, chilled and cut into cubes 1 tsp baking powder 1/2 tsp baking soda 3/4 c buttermilk 1 egg 1 tsp vanilla 5 c sliced peaches (if using frozen, thaw first) 1 c fresh raspberries 1/2 c firmly packed brown sugar Preheat oven to 350F. Lightly spray 9x13 baking pan with oooking spray. Combine flour, sugar, salt & butter in work bowl of food processor. Process until mixture resembles corn meal. Reserve 1 cup of this mixture for topping. Combine remaining flour mixture with baking powder, soda, buttermilk, egg and vanilla to form a smooth batter. Do not overmix. Spread batter into prepared pan, top with fruit. Add brown sugar to reserved flour mixture and mix well. Sprinkle over fruit. Bake 50-55 minutes or until toothpick inserted in center comes out clean. Coll or serve warm. 12 servings **any sliced fruit (apples, pears, plums etc.) may be substituted for the peach slices. Here is one Ruthanna posted several years ago that I have been meaning to try. I think I'll finally make these for the cookalong! GRILLED STUFFED PEACHES serves 4 4 large peaches 2 Tbs. fresh lemon juice 1/ 3 cup quick-cooking oats 2 Tbs. firmly packed light brown sugar 1 Tbs. finely chopped almonds 1 Tbs. butter, melted 1/ 2 tsp. cinnamon In a large pot of boiling water, cook the whole peaches for 30 seconds. Rinse them under cold water and carefully peel the skins. Halve and pit the peaches and cut a very thin slice from the back of each so it will lie flat. In a bowl, toss the peach halves with the lemon juice. Preheat the grill to medium heat. Combine the remaining ingredients and divide evenly, filling the centers of the peach halves. Place the filled peaches on the grill and cook, covered, for 5 or 6 minutes or until the peaches are tender. Place the peach halves on 4 plates and serve hot or warm. (161 calories per serving) Ruthanna-GW And another I am going to try very soon. Spiked Peach Limeade Granita If you prefer to serve this as a beverage, skip the freezing and scraping steps. 4 cups water 3 cups peach slices (about 3 medium) 1 1/3 cups sugar 6 mint leaves 1 1/3 cups fresh lime juice 3/4 cup rum Peach slices (optional) Fresh mint sprigs (optional) 1. Combine first 4 ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer for 5 minutes. Cool, and discard mint. 2. Place half of peach mixture in a blender; process until smooth. Pour pureed peach mixture into a 13 x 9"inch baking dish. Combine remaining peach mixture, juice, and rum in blender; process until smooth. Add to baking dish. 3. Freeze 8 hours or until firm. Remove mixture from freezer; scrape entire mixture with a fork until fluffy. Serve immediately. Garnish with peach slices and mint sprigs, if desired. Note: Nutritional analysis is less than 1% from fat. Yield: 8 servings (serving size: about 1 cup) CALORIES 202 (1% from fat); FAT 0.1g (sat 0.0g,mono 0.0g,poly 0.0g); IRON 0.2mg; CHOLESTEROL 0.0mg; CALCIUM 12mg; CARBOHYDRATE 40.3g; SODIUM 5mg; PROTEIN 0.5g; FIBER 0.7g Cooking Light, JULY 2008 And then, of course there are the peach preserves recipes everyone posted on Alexa's thread that I have to get to also! Linda o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by bulldinkie (My Page) on Mon, Jul 26, 10 at 22:19 i Make peach dumplings mmmI roll out dough,cut in 1/4. i make my own but pie dough.I peel,slice peaches,place a good ammont 1/2 c.on the dough,I put 1t,br sugar,1t sugar,cinnomon,a couple pieces of chopped butter.Pull up the dough over peaches.place on sprayed dish,after get them all made bake about 350 for about 45 min or until lightly browned,half way through put 1/2 brown sugar in small sauce pan add 1/2 c water boil,pour over the dumplings finish baking.Oh my gosh I must go get peaches tomorrow.I just made my mouth water.Pa dutch recipe.enjoy My mother always served them with milk. o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Tue, Jul 27, 10 at 8:57 1) Mix chopped peaches into your favorite pancake batter recipe. 2) Mix a chopped peach, a tsp. each of lemon juice and honey, and about a Tbs. of toasted chopped walnuts into 8 oz. of cream cheese. Use on buttery crackers or to stuff celery. This is one of our traditional Ladies Night Around the Pool beverages: BELLINI FREEZE 4 fresh ripe peaches, peeled 1/2 cup sugar 2 Tbs. almond liqueur 1 (750 ml) bottle Asti Spumante or other sweet sparking white wine, chilled Remove peach pits and quarter peaches. In blender or food processor, puree peaches and sugar until almost smooth. Add almond liqueur; process 2 to 3 seconds to blend. Pour into a 9" X 5" loaf pan. Cover with foil or plastic wrap. Place in freezer, freeze until almost firm, 1 to 3 hours. Cut 3 lengthwise rows and 8 crosswise rows through partially frozen mixture. Replace cover and return to freezer; freeze until firm, 1 to 3 hours. Place in refrigerator to soften slightly 10 to 15 minutes before serving. To serve, place 3 pieces of frozen mixture in each of 8 sherbet glasses or champagne glasses. Pour wine over frozen mixture. Serve with a spoon. Makes 8 servings. This is our favorite peach pie. NUTTY PEACH PIE Standard pie pastry for a one-crust pie 1 lightly beaten egg white 8 cups peeled, pitted and sliced peaches (about 9 medium) 1 cup sugar 3 Tbs. quick-cooking tapioca Grated peel of one medium orange (orange part only 1 Tbs. orange juice Topping: 1/3 cup firmly packed brown sugar 1/3 cup flour 3 Tbs. softened butter or margarine 1 cup coarsely chopped pecans Preheat oven to 425 degrees. Fit pastry loosely into a 9 inch pie pan. Prick bottom and sides of crust in several places with a fork. Brush bottom and sides of crust with egg white. Bake crust for 7 minutes and remove to cool on wire rack. You can skip this step but it prevents a soggy crust. In a large bowl, combine peaches, white sugar, tapioca, orange peel and juice. Toss to mix well. Turn filling into prepared pie shell. Combine brown sugar and flour. Cut in butter to make coarse crumbs. Stir in pecans. Sprinkle topping over peach filling. Bake pie for 15 minutes at 425 degrees. Cover loosely with foil; reduce heat to 400 degrees and bake 35 to 40 minutes longer, or until peaches are tender. Notes: Use less tapioca if your peaches are not very juicy. This can also be made without the crust. Just put the filling and topping in a pie pan and bake about at 400 degrees for 30 to 40 minutes, until peaches are tender. Use the foil if nuts are getting too brown. o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by cloudy_christine (My Page) on Tue, Jul 27, 10 at 9:17 One very hot summer in high school I attended a month-long workshop in D.C. and boarded with a Czech family. What I remember best is the awful heat and Mrs. Holub's fantastic fruit kuchens. Over the years I worked out my own recipe. Peach Kuchen The Dough 2 packages yeast, dissolved in 1/4 c warm water 1 tsp salt (3/4 tsp if using salted butter) 1/3 c sugar 1 c milk, scalded and cooled to lukewarm 1 tsp vanilla 1/2 tsp grated lemon rind 3 eggs 5 cups flour 1/2 cup butter Mix dissolved yeast and milk with about a cup of flour. Beat in eggs, sugar, salt, vanilla and lemon rind. Add enough flour to make a medium soft dough. Work in soft butter. Knead until shiny and elastic. (Note: I make this in a heavy-duty processor and put in all 5 cups of flour at the beginning, along with the sugar, salt, lemon rind, eggs, and cut-up butter. The milk, vanilla and dissolved yeast go in through the feed tube while the machine is running.) Let rise in a buttered bowl, covered, until doubled in bulk. Punch down and divide in two. Let rest to relax the gluten before rolling. (Can be chilled at this point if desired.) The Kuchen 4 or 5 ripe peaches, peeled 1 egg mixed with 1 tsp cream cinnamon sugar the dough Slice peaches very thinly. Drain in one layer on paper towels. Roll each piece of dough out gently to fit into an 11" x 16" jelly roll pan. (Or any pans that add up to roughly the same area; big is better, though, because the dough rises at the edges.) Let rise until puffy but not doubled. Brush with beaten egg mixture. Arrange sliced peaches on top, close but not overlapping. Sprinkle with cinnamon sugar. Bake on the lowest rack of a preheated 350-degree oven, 25 to 30 minutes. o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Tue, Jul 27, 10 at 10:03 So for peach dumplings you use a pie crust wrapping? My new BF said his grandmother, (who was Czech) made the best dumplings but he hasn't been able to make them like hers. I am pie crust challenged but would be willing to try for him. o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Tue, Jul 27, 10 at 11:02 ruthanna, I also add chopped peaches and some pecans to pancakes, and I make peach syrup on purpose, just peach preserves that aren't cooked long enough to really jell, just thicken. That goes over the top instead of maple syrup, it's yummy. My mother likes these, with the spices, over vanilla ice cream, but you gotta like brandy! Brandied Peaches (Ball Blue Book of Canning) 4 lbs. whole peeled peaches 3 lbs. sugar 1 tsp. salt 1 quart boiling water 3/4 cup peach brandy Dissolve one half of the sugar and the salt in the boiling water. Add one layer of peaches at a time, and boil gently for 6 minutes. Peaches will darken if not heated through, but should not be cooked until soft. Put heated peaches in a deep bowl, boil syrup 5 minutes and pour over fruit. Cover bowl and let stand overnight. Drain syrup into sauce pot, add remaining sugar, boil 5 minutes and pour back over peaches. Next day, strain peaches out of the syrup and pack peaches into hot jars, leaving 1/2 inch head space. Add 3 or 4 TBLSP of brandy to each jar. Boil syrup until thick like warm honey. Pour hot syrup over peaches, leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process 10 minuts in boiling water bath. Peaches should be ready to use in about a month. Yield: about 3 pints. Option: If you want your brandied peaches spicy you may prepare a spice bag with whole cloves, a cinnamon stick and orange zest to boil in the syrup. This is one of those jams that you can eat with a spoon. It's a bit softer than commercial jam because it has no pectin and it's low in sugar, but it's delicious. Peach Melba Jam Recipe 4 cups of pitted, chopped up fresh peaches 1 cup of raspberries, fresh or frozen Juice of one lemon 1 - 2 cups sugar (to taste) Chop up whole peaches and put in large cooking pot. Squeeze juice of one lemon and strain out seeds, add lemon juice to peaches and mash peaches and lemon juice well with a potato masher. Bring to a boil over medium heat. Cover and simmer for ten minutes, stirring occasionally then stir in raspberries and sugar. Increase heat to medium high. Bring to jell point, (I start checking with a frozen plate at 218F here), remove from heat and skim off of foam. Process in a boiling water bath canner for 10 minutes for half pints. I've never done it in larger jars, but you could use pints if you'd rather, or just keep it in the fridge to eat! You can also double this recipe and it's OK. Don't want to can? OK, this is Amanda's favorite dessert, it was one of Dad's favorites too. Peach cobbler from the Betty Crocker (1969 version) cookbook. 4 Cups Of Fresh Sliced Skinless Pitted Peaches 1/2 Cup Milk 3 Tablespoons Shortening 1 Cup Flour 1 Tablespoon Cornstarch 1/2 Teaspoon Cinnamon 1 1/2 Teaspoons Baking Powder 1/2 Cup Sugar 1 Teaspoon Lemon Juice 1/2 Teaspoon Salt 1 Tablespoon Dark Brown Sugar Serving Size 6 Preheat oven to 400 degrees Fahrenheit. In saucepan, mix sugar, cornstarch, and cinnamon. stir in the peaches and lemon juice. Bring to a boil over medium high heat, stirring often to prevent the mixture from burning. Once the sugar has completely melted, pour the peach filling into a two quart baking dish. In a mixing bowl, cut shortening into the flour, then mix in the dark brown sugar,baking powder, and salt. Stir in milk and drop spoonfuls of the this batter into your still hot peach filling mixture. Bake for 30 minutes, or until the topping is golden brown. Annie o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Tue, Jul 27, 10 at 11:17 Great sounding peach recipes everyone! Linda - was that a recipe you orignially posted on the CF (Georgia Peach Pound Cake)???? I have made it several times and it is fantastic, I just didn't have it credited to anyone so I didn;t know where it came from..... If it is your, please let me know so I can add your name in the credits. Alexa o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Tue, Jul 27, 10 at 15:40 No Alexa, it isn't mine, but it was originally posted by SOMEONE on this forum! I may have it noted at home, I'll check. I love it, tho! Linda o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by joanm (My Page) on Wed, Jul 28, 10 at 21:00 Well I am not technically cooking but I was inspired by Grace's Peach Brandy in another thread. I went on a hunt for the correct jar, the organic peaches, and quality gin. Gin is my second favorite alcohol so I figured how could it turn out bad. This is what it looks like on day 2. Peach Brandy Day 2 From Grace Louisiana Peach Brandy 1 wide-mouth gallon jar with top 10-12 peaches, washed but unpeeled 2 1/2 lbs sugar 1 fifth gin Put peaches in jar. Pour in sugar and gin. Put top on jar. Leave in secure place. Every couple of days, twist jar around to help dissolve sugar. AFter about a week, add more gin to cover peaches. (Peaches will shrink) Taste after a couple of months. You may add more sugar or gin to taste. Remove peaches. (They are good on icecream) Strain liquid through several layers of cheese cloth so it will be beautifully clear. Bottle and enjoy. This may be made in July and bottled in November or December for Christmas gifts. Yield: 3/4 gallon Recipe from Mrs. Percy E. Roberts from the River Roads 2 Cookbook o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by pat_t (My Page) on Thu, Jul 29, 10 at 7:29 I made this a couple of weeks ago and it was to die for! PEACH PRALINE PIE 1 tsp. flour 1 unbaked (9-inch) deep-dish pie shell 1/3 cup flour 1/4 cup sugar 1/4 tsp. salt 1/4 tsp. nutmeg or cinnamon 1/2 cup light corn syrup 3 eggs 3 cups fresh peaches, peeled, cut into 1-inch pieces 1/4 cup (1/2 stick) butter, melted 1/4 cup packed dark brown sugar 2 Tblsp. butter, softened 1/2 cup coarsely chopped pecans Sprinkle 1 tsp. flour over the pie shell. Beat 3 Tblsp. of the flour, sugar, salt, nutmeg, corn syrup and eggs in a mixer bowl for 1 minute. Stir in the peaches and the melted butter. Spoon into the prepared pie shell. Combine the remaining flour and brown sugar in a bowl and mix well. Cut in 2 Tblsp. butter until crumbly. Stir in the pecans. Sprinkle evenly over the peach mixture. Bake at 375° F. for 45 minutes or until set, covering the edge with foil as needed to prevent burning. Serve with ice cream. Serves 6 to 8. From Secret Ingredients by the Jr. League of Alexandria, LA. This was shared with me on another board and it's really good too. INDIVIDUAL TOFFEE PECAN PEACH CRISPS Filling: 6 cups frozen sliced peaches (about 2-1/2 pounds) thawed, (I used 9 FRESH peaches) 3 Tblsp. sugar (I used light brown sugar) 1 Tblsp. fresh lime juice (I used lemon juice) 2Tblsp. all-purpose flour Topping: 3/4 cup all purpose flour 1/3 cup packed golden brown sugar 1/4 tsp. salt (I used kosher) 6 Tblsp. chilled unsalted butter, cut into pieces 3/4 cup English toffee bits (such as Skor) 1/2 cup pecans, coarsely chopped Vanilla ice cream For filling: Preheat oven to 350°F. Place six 1-1/4 cup ramekins or custard cups on large baking sheet. Mix peaches, sugar, and lime juice in large bowl to blend. Divide filling among ramekins. For topping: Whisk flour, brown sugar, and salt in large bowl to blend. Using fingertips, rub in butter until mixture holds together in clumps. (I did this in my food processor) Stir in toffee and pecans; sprinkle over filling. Bake crisps until filling bubbles and topping is golden brown, about 40 minutes. Cool 10 minutes. Serve warm with ice cream, if desired. Makes 6 servings. **NOTES: I baked the whole thing in a large oval Corning ware dish instead of using ramekins. It's supposed to make 6 servings, but I think you could easily get 8 out of it. All of my changes are in parentheses. From Bon Appétit, March 2002. â" Notes by Linda in MO, posted at Mimiâs Cyber-Kitchen 7/28/02. o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Thu, Jul 29, 10 at 7:47 Joan - I think you need to fill it further, those peaaches need to be covered. The exposed parts could turn moldy and ruin the entire batch. Alexa o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Thu, Jul 29, 10 at 8:12 FRESH PEACH MOUSSE â" 6 to 8 servings 1 package (3 oz.) peach or orange gelatin (can use sugar free) 1 cup boiling water 3 ripe medium peaches, peeled and sliced 2 Tbs. honey 1/4 tsp. almond extract 1/2 cup whipping cream, whipped, or 1 cup light whipped topping Fresh mint sprigs and additional peach slices, optional In a large mixing bowl, dissolve gelatin in water. In a blender, combine peaches, honey and extract; cover and process until smooth. Stir into gelatin mixture. Cover and refrigerate until syrupy, about 1 1/2 hours. Beat on high speed until doubled in volume, about 5 minutes. Fold in the whipped cream or topping. Spoon into dessert dishes. Refrigerate until firm, at least one hour. Garnish with mint and additional peach slices, if desired. o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Thu, Jul 29, 10 at 9:16 Alexa, the instructions say to swirl it around every couple of days to dissolve the sugar, I'd imagine that would rearrange the peaches so different ones would be covered. I do notice that big drift of sugar in the bottom, LOL. Then after a week, add more gin to cover, and the peaches will shrink down. That's a beautiful picture, joanm. Annie o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by joanm (My Page) on Thu, Jul 29, 10 at 13:15 On day one the sugar was twice as high as in that picture but my camera batteries were dead. I think when I get home today the sugar may be disolved enough for the peaches to be covered. It looked like art on day one. I will swirl it around tonight. o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Thu, Jul 29, 10 at 13:20 Link to all the cookalongs. Here is a link that might be useful: Link to all the cookalongs o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by joanm (My Page) on Thu, Jul 29, 10 at 19:02 Well the sugar was not dissolved so I picked up another bottle of Tanqueray and dumped in about half of it. That is when I discovered that peaches float :-> There is no way I can get those peaches covered unless I put something on top of them. Maybe they will sink when they get a little more saturated? o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Thu, Jul 29, 10 at 22:07 Almost forgot this one. Would be very refreshing in this heat! I have also subbed peach schnapps for the pureed peach and it's good that way, too. Free Image Hosting at White Peach Sangria 1 bottle white wine 3 ounces brandy 2 ounces triple sec 1 cup orange juice 1 cup pineapple juice 2 ounces simple syrup (equal parts sugar and water brought to a boil for 2 minutes in a small saucepan) and cooled. 1 peach, cut up & pureed in blender w/the simple syrup Fresh sliced peaches, oranges, and apples Place all ingredients in a pitcher and stir to mix. Refrigerate at least 8 hours or up to 48 hours. Serve over ice. Posted by lucyny 6/07 Linda o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Fri, Jul 30, 10 at 8:59 Just wondering....is there any reason why the Peach Brandy Recipe can't be halved? Thanks. jude o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Sat, Jul 31, 10 at 6:33 Jude - halved is certainly an option. You could even make it isn "single serving" little canning jars with a single peach. That might be a fun winter gift. Alexa o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Sat, Jul 31, 10 at 9:53 Thanks for a great idea, Alexa. Now, being a slow learner, how do you figure out the ratio of sugar, peaches and gin. I gathered you need to cover the peach/sugar mixture with gin, or is there a specific amount? I'm headed to SC Monday to get peaches so I'd like to be thinking about the ways I'm going to use them, besides peach preserves or butter and, of course, the ice cream. I won't be getting a ton of them...it's basically just a fun trip with DD and best friend. TIA, jude o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Sat, Jul 31, 10 at 10:15 Jude - that is too much math for me to think about this early on a Saturday. LOL! I would take the 750 ml bottle of gin (or whatever alcohol you choose) and pour in about 1/2 way up each canning jar (I'm assuming the 8 oz size) until you run out of booze. Poke a peach into each one and then evenly divide the 2 1/2 lbs of sugar across the jars. If any look skimpy, add a bit of booze or sugar. I don't think you need to worry about exact proportions of sugar to booze, it is going to be wonderful in 4 - 6 months no matter what! I think the only thing I might do differently is to poke a couple of holes in the peach with a toothpick or wooden skewer to maximize the peach flavor that is extracted. Good luck! A o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by joanm (My Page) on Sat, Jul 31, 10 at 10:27 I'll try the math Jude. 750 ml = 25.35 oz round up to 26 oz 2 1/2 lb sugar = 40 oz 1/2 recipe 13 oz gin 20 oz sugar 6 peaches 1/4 recipe 6.5 oz gin 10 oz sugar 3 peaches o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Sat, Jul 31, 10 at 10:46 By Jove, I think I can do it!!!!! Thanks to both of you! jude o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Sat, Jul 31, 10 at 11:09 Thanks Joan! Actually from an ex-bartenders perspective, that is perfect proportions! That is a 2 oz pour per peach (I might go a little lighter on the sugar, 3 oz sugar per sounds like a lot to me) but it will be sweet and smooth, that is for sure. Good luck! Alexa o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by traceys (My Page) on Sat, Jul 31, 10 at 12:14 I made these this morning with a minor adjustment, and we loved them. I could not find my ginger, so I added a little cinnamon to the flour mixture. These were very easy. I should have doubled the recipe. Tracey Individual Peach Upside-Down Cake Recipe courtesy Alton Brown, 2006 Serves: 4 servings Ingredients ⢠3 tablespoons unsalted butter, divided ⢠1/4 cup light brown sugar ⢠2 medium peaches, peeled ⢠1-ounce finely chopped crystallized ginger, approximately 3 tablespoons ⢠2.5 ounces all-purpose flour, approximately 1/2 cup ⢠1 teaspoon baking powder ⢠1/8 teaspoon baking soda ⢠1/8 teaspoon kosher salt ⢠1/3 cup granulated sugar ⢠1/2 cup buttermilk, room temperature ⢠1/2 teaspoon vanilla extract ⢠Whipped cream or ice cream, for serving, optional Directions Preheat oven to 350 degrees F. Divide 2 tablespoons of the butter between 4 (6-ounce) ramekins. Melt the remaining tablespoon of butter and set aside. Evenly divide the brown sugar between the ramekins; sprinkling it into the bottoms of the dishes. Cut each peach into 12 to 14 pieces. Lay the peaches on top of the sugar; evenly dividing them between the dishes and sprinkle with the ginger. Set aside. In a medium mixing bowl whisk together the flour, baking powder, baking soda and salt. In a separate bowl whisk together the sugar, buttermilk, vanilla extract and 1 tablespoon of melted butter. Add the wet mixture to the dry mixture and stir just until combine. Pour the batter over the peaches; dividing the mixture evenly between the dishes. Place on the middle rack of the oven and bake for 20 to 25 minutes or until the cake reaches an internal temperature of 190 degrees F on an instant-read thermometer. Remove from the oven to a rack and allow to cool for 5 minutes. Run a knife around the edge of each dish and turn upside down onto a serving plate. Repeat with each cake. Serve immediately with whipped cream or ice cream if desired. o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by virginia7074 (My Page) on Mon, Aug 2, 10 at 20:59 I just saved a bunch of recipes from this thread. (Come to think of it, maybe I could have just saved the thread???) Anyway, my favorite recipe for peach cobbler comes from one of the Silver Palate cookbooks. I just made it tonight! Peach Cobbler Source: Silver Palate 4 cups peaches, peeled and sliced 2/3 cup plus 3 tbsp sugar 1 tbsp lemon juice 1 tsp grated lemon zest 1/4 tsp almond extract 1 1/2 cups flour 1 tbsp baking powder 1/2 tsp salt 1/3 cup vegetable shortening (I use butter) 1 egg, beaten 1/4 cup milk Preheat oven to 400 F. Toss peaches with 2/3 cup sugar, lemon zest & juice and almond extract. Spoon into 2-qt baking dish. Bake 20 minutes. Combine flour, baking powder, 1 tbsp sugar, and salt together in a large bowl. Cut in butter. Combine egg and milk and mix into dry ingredients to form a soft dough. Remove peaches from oven. Drop dough in large spoonfuls over peaches. Sprinkle with remaining 2 tbsp of sugar. Bake for 15-20 minutes, until top is firm and golden brown. Serve warm. (The original recipe suggests serving it with 1 cup of cream whipped with 3-4 tablespoons of peach brandy or peach cordial, but I like ice cream. I also sometimes omit the lemon zest & juice and the almond extract the add cinnamon.) o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by joanm (My Page) on Fri, Aug 6, 10 at 19:21 Check out almost shrunken head stage of the peach brandy. I have been breaking up the sugar every other day now. No signs of mold. I don't think anything could grow in that alcohol. I get to lick the knife after stirring ;-> Yummo! I glad I have almost a double batch of this stuff. Peach Brandy o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by claire_de_luna (My Page) on Sat, Aug 7, 10 at 15:29 Joan, your shrunken heads are funny! I see the peaches are doing their job giving up their essence, as the mixture looks like it's going to be delicious. Here's one I tried last summer when I ''discovered'' Dorie Greenspan. I see from my NOTES I made this last year on Independence Day. It's not as easy as 3-ingredient ice cream, but definitely worth a little effort. Honey-Peach Ice Cream *From ''Baking from my Home to Yours'' by Dorie Greenspan 4-6 large ripe peaches (about 2 pounds), peeled and pitted 1/4 cup honey 1 cup whole milk 1 cup heavy cream 3 large egg yolks 1/2 cup sugar 2 teaspoons pure vanilla extract Coarsely chop half the peaches into 1/2-inch chunks and toss them into a small saucepan. Add the honey and bring to a boil, then lower the heat, cover the pan and cook, stirring occasionally until the peaches are soft but not mushy, about 10 minutes. Using a hand blender, whir to puree. Set the peach puree aside while you make the custard. Bring the milk and cream to a boil in a medium heavy-bottomed saucepan. In a mixing bowl, whisk the yolks and sugar together until very well blended and just slightly thickened. Still whisking, drizzle in about one third of the hot liquid - this will temper, or warm, the eggs so they don't curdle. Whisking all the while, slowly pour in the remaining liquid. Pour the custard back into the pan and cook over medium heat, stirring without stopping, until the custard thickens slightly and coats the back of the spoon; if you run your finger down the bowl of the spoon the custard should not run into the track. (The custard should reach at least 170 degrees F, but no more than 180 degrees F, on an instant read thermometer.) Immediately remove the pan from the heat and pour the custard into a 2-quart glass measuring cup or clean heatproof bowl. Stir in the vanilla and the peach puree. Refrigerate the custard until chilled before churning it into ice cream. Scrape the chilled custard into the bowl of an ice cream maker and churn according to manufacturer's instructions. Pack the ice cream into a container and freeze it for at least 2 hours, until it is firm enough to scoop. NOTE: OMG! This is absolutely the best peach ice cream Iâve ever eaten. I never need to try another recipe for this again. Cooking the peaches with the honey syrup helps develop the peach flavor, and the puree makes it absolutely smooth. Delightful and tastes like summer. July 4, 2009 o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lyndaluu2 (My Page) on Sat, Aug 7, 10 at 18:23 Peach Cobbler Ice Cream 1 1/2 cups peach nectar 1 1/2 cups heavy cream 1 can sweetened condensed milk 1/4 tsp almond extract Mix together and chill for an hour Pour into ice cream maker and mix (20 mins) Enjoy or put in freezer to harden a little more. Linda o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by gbsim (My Page) on Sat, Aug 7, 10 at 18:29 Joan, I'm so glad you decided to give the peach brandy a try!! It is scrumptious.... Now that I see your pics I remember that the last time I made it a few years ago, I went ahead and dissolved the sugar in the gin before adding the peaches. Seemed like it took forever for the sugar to dissolve so I just stirred it up good before adding the peaches. Now you see why I questioned the original recipe suggesting using the peaches after a few months. They definitely look like little shrunken heads!! Grace o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Sun, Aug 8, 10 at 9:06 It's definitely peach time at our local Sunday farmers' market. They pull in wagons with different varieties of peaches right from the orchards and park the tractors in the lot. Photobucket o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by gldno1 (My Page) on Sun, Aug 8, 10 at 11:52 We have actually had some peaches from our trees this year, shared by the blasted Japanese Beetles. I found this recipe on a blog, Katie's Kitchen Garden. She refers to it as her Grandmother's peach cream pie but to me it is more a tart. We absolutely love it. It was so simple to make. If you already had a pie crust in the freezer, even quicker. Note: Don't use frozen peaches; they will make the tart/pie too soupy. The tastier the peaches, the tastier the pie. 1 cup sugar 3 tablespoons flour 2 tablespoons butter 1/2 cup cream 3-4 fresh peaches, peeled and halved (I sliced my peaches) Mix first 3 ingredients together. Pour half into unbaked pie shell. Fill with fresh peach halves. Cover with the rest of the mixture. Pour cream over the top. Bake at 350 degrees for 1 hour or until set. From Food o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by katiec (My Page) on Sun, Aug 8, 10 at 23:37 I almost missed this one. Looking forward to trying some of these...I'm getting two lugs of peaches next week. We'll be making these three recipes for sure. And jam for cold mornings. And the brandy. Peaches...mmmmm.... * Exported from MasterCook * Peach Salsa Recipe By :Katie, adapted from a Bernardin recipe. Serving Size : 0 Preparation Time :0:00 Categories : Preserving Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups peaches -- diced 1 1/4 cups red onion -- chopped 4 jalapeno peppers -- chopped* 1 red pepper -- chopped 1/2 cup chopped fresh cilantro -- loosely packed 1/2 cup white vinegar 2 tablespoons honey 3 cloves garlic -- (or 4) finely chopped 2 teaspoons cumin 1/2 teaspoon cayenne Simmer for 5 minutes. Pack into hot jars and process in a boiling water bath for 10 minutes (0-1000 ft.), 15 minutes (1001-6000 ft.), and 20 minutes (above 6000 ft.). *We like it spicy, so I leave in most of the ribs and seeds of the jalapenos. * Exported from MasterCook * Chiff's Peach Chipotle Jam Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Preserving Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups chopped ripe peaches -- unpeeled 2 tablespoons lime juice 5 cups sugar 2 tablespoons chopped chipotle in adobe sauce 1 package dry pectin Mix together the peaches, chipotle, and lemon juice. Process in food processor until the peaches are extremely small but not pureed; they should resemble flecks. Place peach mixture in a heavy bottomed saucepan. Over medium/high heat, bring to a boil and add pectin - stirring constantly. Add sugar, combine well and return to a full rolling boil. Boil one minute. Remove from heat and skim foam if necessary. Ladle into clean hot jars and process in a hot water bath for 10 minutes. Source: "Harvest Forum - spicier version of Chiff's Peach Chipotle Jam" - - - - - - - - - - - - - - - - - - - NOTES : Makes six 8-ounce jars * Exported from MasterCook * Tassajara Peach Kuchen Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter 2 cups flour 1/4 teaspoon baking powder 1/2 teaspoon salt 1 cup heavy cream -- or sour cream (I use 1 1/4 c.) 1 cup brown sugar 12 peach halves -- (or use slices) 2 eggs -- (I use three eggs) 2 teaspoons cinnamon Cut butter into flour, baking powder, salt and 2 tablespoons of the sugar until it looks like coarse meal. Press firmly into baking pan. Arrange peaches over top of crust. Sprinkle with remaining sugar and cinnamon. Bake 15 minutes at 400F. Pour eggs beaten with cream over top and bake 40 minutes longer at 375F. Source: "Tassajara Bread Book, 1970" - - - - - - - - - - - - - - - - - - - NOTES : May use other fruits. o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Mon, Aug 9, 10 at 8:21 Katie - what size baking pan for the kuchen? It sounds yummy. Alexa o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by gbsim (My Page) on Mon, Aug 9, 10 at 10:39 Katie-- those recipes sound delicious! Have you ever tried not peeling the peaches for the salsa? Tell me about the Chipolte Jam? What do you use it on? Grace o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Mon, Aug 9, 10 at 10:43 I'm too busy jammin' and pickling right now so I probably won't make these in time to hit the "cookalong" window, but these will definately be on my menu soon, as new BF loves peaches and he had the audacity to BUY a peach muffin at Wegman's yesterday (and leave me to the blueberry ones I made that morning!!). Peach and Brown Sugar Muffins (makes 20 muffins, recipe could be halved) Prehat oven to 400 degrees. Bake 20-25 min. 4 cups all purpose flour 2/3 cup packed brown sugar 2 TBLSP baking powder 1 tsp. salt 1/2 tsp. soda 1/4 tsp. allspice 2 eggs 2 cups dairy sour cream (I use nonfat yogurt) 1 cup chopped peaches (can use thawed frozen ones or canned ones off season) Mix dry ing. together and liquid ingredients. Combine. Spoon into greased muffin tins, 2/3 full. Bake at 400 degrees for 20-30 min. Here's one I often bring to potlucks, it can be thrown together last minute with refrigerator pie crust and frozen berries and peaches. Also makes impressive quickie dessert for dinner parties that way. But is very yummy with fresh fruit and homeade pie crust too! Peach Raspberry Pie Bake at 375 degrees for 60 min. 1 1/2 cups sugar 1/4 cup cornstarch 1 tsp. ground cinnamon 1/4 tsp. ground nutmeg 4 cups peeled and sliced peaches 3 cups red raspberries 2 TBLSP butter or margarine Pie crust for top and bottom, use your favorite recipe or store bought. Combine sugar, cornstarch, cinnamon and nutmeg. Stir in peaches and berries (gently!) Transfer to a pastry lined pie pan. Dot with butter. Top with pie crust or even crumble topping if you like. Bake for 60 min. Watch for last 20 min. and if edges of pie crust start to brown too much, cover them with aluminum foil. This pie may ooze so you may want to put a cookie sheet under the pie while baking. o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by katiec (My Page) on Mon, Aug 9, 10 at 21:43 Alexa, I usually use a 9 x 13, but I've used a 10 x 15 pan for a thinner kuchen. Grace, I always peel the peaches. The salsa is so pretty... I think if they were diced you'd wind up with little pieces of curled up peel floating around in it. The chipotle jam is pretty much like pepper jelly... I dump it over cream cheese or use it in pepper jelly cheesecake. A friend of mine uses it for a grill glaze, and puts it on ham, pork roasts and chicken. o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Tue, Aug 10, 10 at 17:35 Keep on adding peach recipes, they are all good and I think these threads are handy to have. I know I've used the Cookalong threads many times. Now it's time to move on..... pulling a name..... >>>>>>>>> Joanm Please pick an ingredient for use to focus on. You can check the FAQ if you need to see what we have already used. Reminder for all... we stay away from meats, seafood and poultry so that more can participate. Along with fruits and vegetables there's a lot of spices, herbs and other pantry items...... Nancy o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by joanm (My Page) on Tue, Aug 10, 10 at 21:06 I just had a look at the past cookalong lists and I was stumped. So I walked into my pantry and looked around. I noticed that I have 3 different types of cinnamon. So what can I do with all that cinnamon? o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Tue, Aug 10, 10 at 23:55 Joan, I'll bet the cooks here will find lot's to do with cinnamon... Good choice! Here is a link that might be useful: Cookalong #33 ------ Cinnamon o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by bettyd_z7_va (My Page) on Wed, Aug 11, 10 at 15:17 OH MY GOSH!!! I made the Peach Salsa last night that Katiec posted, without the onions and garlic which I'm allergic to. (I know - I know. I have to do what I have do to live.) I was lean on the jalapeno and spices because I was afraid it would be too hot for me. Next time I will make it by the recipe. But still - I couldn't quit dipping chips in it while it was simmering! DH and DS LOVE it! I will be eating leftovers while DH and DS have grilled venison. I don't eat venison, mainly because I haven't found a recipe that I like. ( One that kills that wild deer taste!) Anyhoo, I can't wait until we have to go to a pot luck. I'm taking peach Salsa. Everyone will love it. Thanks, Katiec! Betty

Posted by booberry85 (becky@leadsafe.us) on Sun, Nov 28, 10 at 19:04 I made the Butterhorns and Doucanoe's Holiday Biscotti today with my nieces. Yum! They both got a big thumbs up from the nieces! o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by lakeguy35 (My Page) on Sun, Nov 28, 10 at 20:25 Great idea Nancy! This will be a great reference for holiday cookies and treats. I have a couple of good bar recipes and would love to see some recipes for those too if that's cool with everyone. Here is a great Gingersnap recipe that Ann shared a few years back. I'll be back with a few more next week. Image Hosting by Gingersnaps - Extra-Spicy Gingersnaps ===================================== Posted by: KarenInSeattle on Thu, Oct 17, 02 at 19:14 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 eggs) 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 container. Yield: 60 cookies David o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by momof2doxies (My Page) on Mon, Nov 29, 10 at 21:28 The World Peace Cookies always make it into my baskets. I can't remember who shared this recipe with the forum though. World Peace Cookies - Splendid Table Excerpted from Baking: From My House to Yours by Dorie Greenspan (Houghton Mifflin, 2006). Copyright 2006 by Dorie Greenspan. Makes about 36 cookies I once said I thought these cookies, the brainchild of the Parisian pastry chef Pierre Hermé, were as important a culinary breakthrough as Toll House cookies, and I've never thought better of the statement. These butter-rich, sandy-textured slice-and-bake cookies are members of the sablé family. But, unlike classic sablés, they are midnight dark �" there's cocoa in the dough �" and packed with chunks of hand-chopped bittersweet chocolate. Perhaps most memorably, they're salty. Not just a little salty, but remarkably and sensationally salty. It's the salt �" Pierre uses fleur de sel, a moist, off-white sea salt �" that surprises, delights and makes the chocolate flavors in the cookies seem preternaturally profound. When I included these in Paris Sweets, they were called Korova Cookies and they instantly won fans, among them my neighbor Richard Gold, who gave them their new name. Richard is convinced that a daily dose of Pierre's cookies is all that is needed to ensure planetary peace and happiness. * 1 1/4 cups all-purpose flour * 1/3 cup unsweetened cocoa powder * 1/2 teaspoon baking soda * 1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, at room temperature * 2/3 cup (packed) light brown sugar * 1/4 cup sugar * 1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt * 1 teaspoon pure vanilla extract * 5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips 1. Sift the flour, cocoa and baking soda together. 2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more. 3. Turn off the mixer. Pour in the dry ingredients, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek �" if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough �" for the best texture, work the dough as little as possible once the flour is added, and don't be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate. 4. Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you've frozen the dough, you needn't defrost it before baking �" just slice the logs into cookies and bake the cookies 1 minute longer.) Getting Ready to Bake: 5. Center a rack in the oven and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats. 6. Using a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you're cutting them �" don't be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them. 7. Bake the cookies one sheet at a time for 12 minutes �" they won't look done, nor will they be firm, but that's just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature. Linda o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by jojoco (My Page) on Tue, Nov 30, 10 at 12:04 While rugelach might not appear on many traditional Christmas cookie platters, it is always on mine. Photobucket Rugelach 2001, Barefoot Contessa Parties!, All Rights Reserved .Prep Time:10 minInactive Prep Time:1 hr 30 minCook Time:15 minLevel: EasyServes: 4 dozen cookies.Ingredients •8 ounces cream cheese, at room temperature •1/2-pound unsalted butter, at room temperature •1/4 cup granulated sugar plus 9 tablespoons •1/4 teaspoon kosher salt •1 teaspoon pure vanilla extract •2 cups all-purpose flour •1/4 cup light brown sugar, packed •1 1/2 teaspoons ground cinnamon •3/4 cup raisins •1 cup walnuts, finely chopped •1/2 cup apricot preserves, pureed in a food processor •1 egg beaten with 1 tablespoon milk, for egg wash Directions Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour. To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts. On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges��"cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes. Preheat the oven to 350 degrees F. Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool. .Printed from on Tue Nov 30 2010 © 2010 Television Food Network, G.P. All Rights Reserved This is a fabulous recipe that also freezes well. It is labor intensive, but well worth it. Jo o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Tue, Nov 30, 10 at 12:47 David , I love you big guy...but you knew that! I have been watching this thread for a 5th cookie that would complement the cookie recipes I had settled on for our annual cookie bake yet still being something Sara can manage. Those gingersnaps are it! o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Wed, Dec 1, 10 at 9:36 "Sleighbells ring!!! Are you listening?" We have a few sprinkles of snow at my house! Yeah I know, so what? In the sunny south it's not that common and how appropriate that it's the first day of December! Love this thread and I'm going to save it all. I, the non- baker, have selected 18 recipes I'd like to try. We'll see how that goes. I have a question. Many years ago I made a recipe where the dough was cut in squares and had a filling that had cinnamon, nuts and I can't remember what else. The spoonful of filling was placed in the center of the square and the corners gathered up on top. Sound familiar to anyone? I love most anything that has cinnamon and nuts. I hope this rings a bell with someone. jude o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by coconut-nj (My Page) on Wed, Dec 1, 10 at 10:43 Jude a little snow sure can put you in the spirit. We're having rain and high winds. Thanks for starting this thread Nancy. I've been loving it. There sure are a lot of cookies I'd like to make, but there are several I will make for sure this season. As I said on another thread I'm going to try your cream cheese cutouts. I love rugelach and other cream cheese based pastries so these sound like a winner to me. Plantmaven, I love recipes that have been handed down, plus I like cookies that are dark horses, as my contribution will show, so the Amish Sugar Cookies are making the list too. Lori's jam thumbprints are calling me... seriously calling... Cocooonuttt... Coconutttt. Real little yappers those ones. Love rugelach so some version of those, lekvar is my fave. Other than those for sure... hmm.. gingernaps, butterhorns, some type of biscotti..oh, the cuccidati..time will tell. Last year I made the World Peace Cookies and everyone loved them. My offering is an unusual cookie. We first got them about fifteen or twenty years ago from a coworker of Christy and have been making them ever since. They're a soft cookie that's in between a sweet biscuit and cake-like. Hard to describe but very addicting. Not overly sweet. Ricotta Cookies from Elaine 1 C. sugar 1/2# butter 3 eggs 1# ricotta 2 tsp. vanilla 4 C. flour 1 tsp. baking powder 1 tsp. salt Cream sugar and butter well. Add the eggs, one at a time. Stir in the ricotta and vanilla. Mix the dry ingredients together and add until just well incorporated. Drop by spoonful on a greased pan/parchment paper. Bake at 350 for about 12 minutes. Allow cookies to cool most of the way then glaze. Sometimes we put a few nonpareils on the wet glaze. Glaze 1 box 10X/Confectioners sugar 1 stick butter 1 tsp. vanilla milk Cream sugar and butter. Add vanilla and enough milk to form a glaze. You can vary the recipe by adding a few tablespoons of lemon juice to the dough and/or a teaspoon of lemon zest to the glaze. We generally make them the plain traditional way. I'd also like to include one more shortbread from my Aunt. Aunt Minervas Scotch Shortbread 1 C. butter [soft] 5/8 C. sugar [1/2C + 2T.] 2 1/2 C. flour Mix butter and sugar thoroughly and add flour. Chill dough and roll to 1/3 to 1/2 inch thick. These cut nicely with simple cutters. Our tradition is to use a small 2" star. Bake on ungreased pan at 300 degrees for 20-25 minutes. Edges should have barely begun to color. o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by triciae (My Page) on Wed, Dec 1, 10 at 11:49 It's simply not the holidays without these cookies around our house & now our grown kids' homes as well. The recipe is from my maternal great grandmother, Harriett Mariah. She was born in 1836 & died in 1913. Harriett was married in 1855 & these are Civil War era cookies. Families were large then so this recipe makes a lot of cookies. My cookie cutters are large - mostly those 5-6" copper ones & I still get 4-5 dozen. They are also not overly sweet (sugar was expensive in the mid-1800s!). They're tender & a bit cake-like but hold their shape for cut-outs. Freshly grated nutmeg makes a huge difference as does the sour milk. After glazing with the egg wash, I sprinkle with non-melting sugar crystals from KA but they are also good iced/decorated. We just prefer them without the sweet icing. HARRIETT MARIAH RUNNELS HARTZELL'S CHRISTMAS SUGAR COOKIES Ingredients: 2 Cups Sugar 2 Eggs (slightly beaten) 1 Cup Butter (softened) 1 Cup Whole Milk (soured) 1 Teaspoon Baking Soda 2 Teaspoons Baking Powder 1/2 Teaspoon Salt 1 Teaspoon Nutmeg (freshly grated) 5-6 Cups All-Purpose Flour (enough to make a moderately stiff dough - should still be a bit soft) Glaze: 1 Egg & 2 Tablespoons Water Blended Cream the softened butter with the sugar until light & fluffy. Add the beaten eggs and continue beating until mixture is light yellow. Stir in the baking soda, baking powder, salt, and ground nutmeg. Alternately, add equal portions of the all-purpose flour and soured milk, stirring well after each addition. When the flour is completely blended into the butter/sugar mixture, you will have a soft dough. Shape dough into a ball, cover, and refrigerate for 1-2 hours until slightly firm before rolling. When chilled, divide the dough into two equal portions and return one portion to the refrigerator. On a lightly floured pastry board, roll one portion of the dough to a thickness of approximately 1/4 inch. Place cut cookies on a non-greased baking sheet and brush lightly with the egg/water glaze. Sprinkle with granulated sugar or colored sugar crystals. BAKE AT 325 DEGREES for 20-25 minutes. Cookies will puff slightly during baking. Do not overbake. They should still be white on the top & just beginning to turn golden on the bottom. They will be firm to the touch but not crisp. Coconut, your cookies sound very good. We'll add them to this year's list. There are so many yummy cookies here it's hard to narrow it down to something reasonable for 2 people! :) /tricia o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by coconut-nj (My Page) on Wed, Dec 1, 10 at 11:56 LOL Tricia, thanks. I know what you mean. We are only two here too. We do send some but what I tend to do for us is make one pan of a cookie then freeze the rest of the dough in quart baggies then bring out a few at a time. I like fresh cookies anyway so this works for us. Luckily most/many cookie doughs freeze or even keep in the fridge for quite a while. Something like my ricotta cookie that doesn't freeze as well I just freeze the cookies right away and glaze later. o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Wed, Dec 1, 10 at 13:39 I hope everyone keeps adding their faveroites. I have more to add myself. This is turning out to be a marvelous list, it wil keep me in 'cookies to try' for a long time and I love that thought. Coconut, the ricotta cookies scream at me to add a little lemon zest. There was a ricotta pancake recipe a few years ago that had lemon zest in them and they were to die for. I saw your note and can't wait to try. Nancy o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by lakemayor (My Page) on Wed, Dec 1, 10 at 16:45 It's like a winter wonderland here in Michigan today. About two inches of snow so far. It made me excited to bake cookies!!! So I started. I just took Doucanoe's "Holiday Biscotti" out of the oven and it smells heavenly. Thank you! As I was looking through my cookies recipes, I came across one that I haven't made in years but remember that I loved it so. Here it is! I remember I always doubled the recipe. Czechoslovakian Cookie 1 Cup butter 1 Cup sugar 2 Egg yolks 2 Cups flour 1 Cup chopped walnuts (I'm sure pecans could be used) 3/4 Cup strawberry jam Cream butter and sugar, beat in egg yolks. Gradully stir in flour, then walnuts. Form mixture into a ball and cut in half. Wrap one half of dough in plastic wrap and place in freezer to chill. Pat remaining half of dough into an ungreased square cake pan (9x9) Spread jam over mixture. Remove remaining half of dough from freezer and roll between two pieces of wax paper to 9x9 size. Remove wax paper and invert in pan. Peel off the remaining paper and gently press edges of dough against pan. Bake 325 for 55-60 minutes. Cut into small bars. o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by tropicals9b (My Page) on Wed, Dec 1, 10 at 21:47 I made the Ina Garten Jam Thumbprints last night and was so mad - they were awful! Tasted like lumps of raw flour! I wasted 3 sticks of butter and all the other ingredients! But after sitting out overnight, room temp, covered in plastic wrap....today they are phenomenal. I brought them in to work and people went nuts over them. Thanks for posting it! o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by therustyone (My Page) on Thu, Dec 2, 10 at 10:59 "Many years ago I made a recipe where the dough was cut in squares and had a filling that had cinnamon, nuts and I can't remember what else. The spoonful of filling was placed in the center of the square and the corners gathered up on top." That sounds like Hamentaschen (sp?), maybe? I've never made them, but have been wanting to try them. So I'm looking for a recipe for them too. Here is one my mother used to make, many years ago It's from a cookbook she had that was apparently put out by the Burnett Co, a brand of extracts and I don't know what all else they may have made. We used to cut them out in different shapes & sprinkle with colored sugar at Christmas. SAND TARTS 1/2 C shortening 1 C sugar 1 egg 1 Tbsp water 2 C flour 2 Tsp baking powder 1/4 Tsp salt 1/4 C almonds 1 Tsp Burnett's vanilla Blend shortening & sugar. Add egg and water. Beat thoroughly. Add flour, salt, and baking powder, which have been mixed together. Mix well. Chill. Turn out onto a floured molding board and roll very thin. Cut into diamonds and sprinkle with sugar and Burnett's ground cinnamon. Place 2 or 3 blnched almonds on top of each diamond and place cookies on greased baking sheets. Bake in a moderate oven (350 degrees) for 10 minutes. Burnett's Lemon, Raspberry, Cherry, Strawberry, Maple, Almond or Orange Extract may be used instead of Burnett''s Vanilla. Burnett's Food Colors may be sued to color these cookies any desired shade. I have typed this recipe exactly the way it is worded on this old cookbook page I have. I thought it kind on interesting, so may be some of you will, too. Now days, here in Texas, "Sand Tarts" are a completely different kind of cookie, not a cut out at all, but more of a 'rolled into a ball' type, and have finely chopped nuts in them, then rolled in powdered sugar. I have a couple more recipes, will post them later. I'm out of time now. Rusty o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by solsthumper (My Page) on Thu, Dec 2, 10 at 11:37 Here's a list of some of my favorites. You'll have to scroll down a bit to get to the recipes. My favorite Chocolate Chip Cookie recipe is not on the same page, so I'll add it below. Brown Sugar Chocolate Chip Cookies 2½ cups AP flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 2 cups light brown sugar, packed 2 large eggs 1 tablespoon vanilla extract 2 cups semisweet chocolate chunks, or chocolate chips ½ cup chopped walnuts, optional Whisk together the flour, baking soda and salt. In a mixer, cream the butter and sugar until light. Add the eggs, one at a time, beating well after each addition. Add vanilla. On low speed, add the flour mixture, and mix until barely blended. Add chocolate chunks, and nuts. Drop by tablespoons onto sheet pan and bake in a 350°F oven, for 12-15 minutes. Sol o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by tracey_oh (My Page) on Sat, Dec 4, 10 at 9:30 Let the holiday baking begin! This is such a great thread. I make cookies all the time so Christmas is the one time a year I make candy. Made microwave caramels and peanut clusters last night for a cookie exchange and DS's middle school band reception. Buckeyes will coming in the next week and before Christmas I will make my usual toffee, peanut brittle, Sharon's peppermint bark, and caramel corn. caramels and peanut clusters Aunt Pat's Peanut Clusters 1 lb white almond bark 1 12 oz bag chocolate chips 20 oz salted Spanish peanuts Melt almond bark and chocolate chips together, stir in peanuts and scoop into balls onto wax paper. Here is a link that might be useful: Micro caramels recipe o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sun, Dec 5, 10 at 16:28 Those look great, Tracy! Nancy, I have a question about your cream cheese sugar cookies. Could I substitute Marscapone? I have some in the fridge, but no cream cheese. Sally o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by woodie2 (My Page) on Sun, Dec 5, 10 at 18:02 Coconut I make almost the identical Ricotta cookies, but Wiz, I wouldn't want lemon in mine, I love the vanilla ricotta cake like taste, just melts in your mouth! I have a lot of favorites and some are from this forum over the years and have been posted above already! Here are a couple that haven't been posted yet with thanks to Diane and Jenn and my Mom and Grandma..................... CRAFTYRN'S TIGER BARK =========== 1 Cup milk chocolate chips 2 Cups (12 ounces) vanilla milk chips or almond bark 2 Cups peanut butter chips 1/2 Cup chopped peanuts Line jellyroll pan with foil. In microwave, melt 3 types of chips separately, stirring until smooth. Pour melted peanut butter chips into prepared pan, spreading level. Sprinkle on peanuts. Pour melted vanilla and chocolate chips on top, drizzling each randomly. To marbleize, use knife to pull through chocolate in wide curves. Refrigerate until set. Break into squares . WOODIE'S MOM'S TOFFEE SQUARES 1 cup butter 1 cup brown sugar 1 egg yolk 1 teaspoon vanilla 2 cups flour 1/4 teaspoon salt 3 to 4 milk chocolate bars (7/8 ounces each) 1/2 cup chopped nuts Preheat oven to 350. Mix butter, sugar, egg yolk and vanilla. Stir in flour and salt until dough is well blended. Spread in a rectangle about 13 x 10 inches on greased baking sheet, leaving about 1 inch all around edges. Bake 20 to 25 minutes at 350 or until nicely browned. Crust will still be soft. Remove from oven. Immediately place separated squares of chocolate on top of hot crust. Let stand until soft; then spread evenly over entire surface. Sprinkle with nuts while still warm then cut into small squares while warm. Makes 6 to 7 dozen squares MY GRANDMA'S CHOCOLATE WALNUT PUFFS 1 cup (6 ounce package) semi-sweet chocolate chips 2 egg whites, room temp 1/8 teaspoon salt 1/2 cup sugar 1/2 teaspoon vanilla 1/2 tablespoon white vinegar 3/4 cups chopped walnuts Preheat oven to 350. Line cookie sheet with parchment paper. Melt chocolate over warm water. Beat egg whites with salt til foamy. Gradually add sugar. Beat til peaks form. Beat in vanilla and vinegar. Fold in chocolate and nuts. Drop from teaspoon onto cookie sheet. Bake 10 minutes at 350. Remove from oven and let sit on cookie sheet for 2-3 minutes to set up. Makes 36 cookies JENN'S CRANBERRY LEMON COOKIES 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. o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Sun, Dec 5, 10 at 21:16 Rusty, thanks for the suggestion. I googled those cookies and they are interesting but different than I made. After thinking about it, I was wrong about the assembly of the cookies. The dough for the ones I made was cut in a square, but the filling was put on a diagonal and the opposing two corners overlapped and pinched to seal. I wish I could remember what else was in the filling besides sugar, cinnamon and nuts, probably butter etc. I remember seeing recipes for Sand Tarts in recipe books when my children were small (many moons ago), but I don't think I ever made them. Anyhow, thanks a lot. jude o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by bcskye (My Page) on Mon, Dec 6, 10 at 16:33 Does anyone have any t&t cookie recipes made with honey instead of sugar? I've looked and found some online, but you never know if they've really been tried before rating. I was particularly interested in some Hermits and anything that I could make for a Sugar Free Christmas plate of cookies. We are both diabetic and have so many friends and relatives that are as well. I would like really good and pretty cookies to serve and gift. o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by coconut-nj (My Page) on Tue, Dec 7, 10 at 3:53 Woodie, must be a New Jersey Italian cookie. Smiles. Our friend Elaine lived in Trenton, but I think her family might come from more up by you. I always want mine plain too. They have a really great, distinctive, subtle flavor. I love walnuts and I had Christy pick up some extra today so I can try your Grandmothers Walnut Puffs. Sounds right up my alley. Bcskye, I don't have any in particular. Do you use Splenda in cooking at all? With that you should be able to make many recipes. o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by murphy_zone7 (My Page) on Tue, Dec 7, 10 at 6:22 Thanks to all for the recipes.....what wonderful cookies!! I am not baking this year...gonna travel by air and you know how those TSA people are!! Anyway, I don't know if this really qualifies as a cookie but they are incredibly easy, very very good, and loved by many. Kids love to help make these. I found the recipe on the Kitchenaid forum several years ago, don't remember who posted it but here it is: Oreo Truffles aka Oreo Balls -------- ------------ -------------------------------- 1 pound Oreo Cookies -- 3 sleeves 1 8 oz Cream Cheese -- room temp 1 pound melting milk chocolate 1/2 pound melting white chocolate -- (Can vary the colors depending upon the occasion) Using a food processor, grind cookies to a fine powder Using mixer, blend cookie powder and cream cheese until thoroughly mixed (should be no white traces of cream cheese). Roll into small balls and place on wax-lined cookie sheet. Refrigerate for 45 minutes. Line two cookie sheets with wax paper. In double-boiler, melt milk chocolate. Dip balls and coat thoroughly. With slotted tool, lift ball out of chocolate and let excess chocolate drip off. Place on wax-paper lined cookie sheet. In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. Let cool. If not eating that day. store in airtight container, in refrigerator. Let come to room temperature before eating. We like them either way....we just like them. Murphy o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Tue, Dec 7, 10 at 8:39 Sally2, I really don't know if you could sub Marscapone for the cream cheese. I would try it though. You might need to adjust the flour for the difference in moisture but I think it would taste fine. If you try it, please report back. Nancy o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Tue, Dec 7, 10 at 9:34 Okay. I've had some Marscapone in the fridge planning to use it someday, but it's getting to the point that someday needs to come soon. I'll see what happens. Sally o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by iris_gal (My Page) on Tue, Dec 7, 10 at 18:16 Love this thread. Here are my two finest cookie/bar recipes. Enjoy. My mother got the recipe for Nanaimo Bars in Vancouver B.C. in the 1950s. When cut the 3 layers resemble the dark, light, dark of the Nanaimo ferry in the distance. It contains a raw egg in the base which has never caused problems. It is simply the best bar I've ever tasted. After chocolate my favorite is marzipan. Every Christmas my SIL and I would spend a day making miniature marzipan fruits: apples painted with red food coloring, oranges rolled in tinted granulated sugar with a clove for stem, bananas painted also, Xmas trees using Scandinavian butter paddles for texture, etc. Finally in the late 80's I found a recipe worthy of the paste. As good as the finest bakery item. *** Nanaimo Bars 1/2 c. margarine, melted 1/4 c. sugar 5 Tb. cocoa 1 tsp. vanilla 1 egg, slightly beaten 1/2 c. chopped walnuts 2 c. graham cracker crumbs (34 single) 1 c. coconut 1/4 c. margarine 2 Tb. vanilla custard powder (pudding & pie filling) 2 c. pd. sugar, sifted 3 Tb. milk 4 squares (4 oz.) semisweet or bittersweet choc. 1 Tb. butter Stir melted margarine, sugar, cocoa, vanilla & egg together thoroughly. Stir in nuts, cracker crumbs & coconut until well mixed. Firmly press into 9x9 pan; chill. Beat margarine & custard powder; beat in pd. sugar alternately with milk. Spread over chilled base; set aside. Melt choc. & butter. Dribble over frosting layer & carefully spread to cover. Before top choc. layer hardens, score into narrow bars with sharp paring knife. Chill overnight. Cut into bars; store in refrigerator, tightly covered. Easily keeps 3 weeks. Notes double recipe in 9x13; prefer bittersweet choc. in top layer. today's margarines are too soft - use butter. ===================================================== *** Almond Triangles (Sunset 12-87) 2 1/2 C. flour 8 oz. butter 1 egg Make as pie pastry except knead a bit. (or it will be too crumbly) Press into 9 x 13 pan. Cover & set aside. 8 oz. almond paste 2 eggs 1 C. sugar 1 C. slivered or thinly sliced blanched almonds Break marzipan up with mixer, or by fork, into vy. small chunks. If it has been on the grocery shelf too long this will take awhile. Add one egg & beat just til smooth. Stir in other egg (prevents adding additional air) & sugar until well mixed & smooth. Spread almond paste mixture over pastry base. Sprinkle with silvered almonds, pressing them in gently. Preheated 350 degree oven for about 35 min. Cool in pan. Cut 3" or larger squares, then triangles. (sacrifice a 1 inch strip to ease removal of first row) Store well wrapped in refrigerator for 1 1/2 weeks. Haven't tried freezing. Notes Thinly sliced almonds dislodge when cutting - use very sharp knife. If unable to find Almond Paste this is wonderful: Homemade Almond Paste 1 1/2 C. blanched almonds 1 1/2 C. sifted pd. sugar 1 egg white 1 tsp. almond extract 1/4 tsp. salt Grind almonds fine. Mix thoroughly into stiff paste with remaining ingredients. Makes 13 oz. about 1 1/3 cups.

We've been making pfeffernüsse. The kids are making the traditional coin-sized rounds, but I'm getting lazy--I bake the logs without slicing them, and call the results 'reindeer tongues'. They fit very well in stockings. I also made a double batch of Russian teacakes (same recipe as Glenda's pecan meltaways, but my cookbook calls them Russian teacakes, and so did my mother when I was child). They are my niece's favorite, but she had to cancel out on a visit planned for this past week-end. Guess who is eating the teacakes ... me. They are melt-in-your-mouth good, so I might have to make another batch, or two, before Christmas. ETA, I was also lazy with that recipe--I rolled out the dough 1 inch thick and used my pizza wheel to cut in 1 inch square pieces. After baking, I blasted them with my powdered sugar shaker, once while they were warm, and again after they cooled.