Well, I'm on my first leg of using up some things in the fridge, and tried a new cookie recipe for using up a Hershey's Symphony bar--stuffed cookies. The recipe is much better explained on Dara's blog that I got it from. She used Carmello bars, which are probably MUCH better. I should have thrown some of my leftover caramel topping into the cookie. They are good but kinda strange. But they taste good. Good way to use up leftover Halloween candy bars too. Sorry if the photo doesn't show, I've been having trouble with my Pbase account lately, it is slow and doesn't seem to be that reliable anymore. I hope it's not on the way out, I really have liked that site! Here's the recipe, copied from the blog linked below. I put the dough in the fridge for a couple hours before shaping the cookies. Chocolate & Caramel Sugar Cookies (from Dara's blog, "Cookin' Canuck") 2 1/2 cups all-purpose flour 1/2 tsp baking powder 1/2 tsp salt 2 cups granulated sugar, divided 14 tbsp (1 3/4 sticks) unsalted butter, softened 2 large eggs 2 tsp vanilla extract 8 oz. chocolate caramel chocolate bars (such as Cadbury), cut into individual square Place an oven rack in the middle position and preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat butter and 1 1/2 cups granulated sugar with an electric mixer set on medium speed until the mixture is creamy and fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, and the vanilla extract. Turn the mixer to low speed and gradually beat in the flour mixture until it is just combined. Using a rubber spatula, stir the mixture a few times to make sure all of the flour mixture is incorporated. Place 1/2 cup granulated sugar in a small bowl. Use 2 tablespoons cookie dough for each cookie. Split the piece of dough in half, slightly flatten the bottom half, place a square of chocolate caramel bar on top, and cover with the other piece of cookie dough. Seal the edges with your fingers. Roll the ball in the sugar to coat it and place it on a prepared baking sheet. Repeat with the remaining dough and chocolate caramel squares, spacing the cookies about 2 inches apart from each other on the baking sheets. Lightly coat the bottom of a glass or metal measuring cup with butter and dip into the sugar. Use this to gently flatten the cookies to 3/4-inch thickness. Bake the cookies, one sheet a time, rotating from front to back halfway through baking. They are done when the edges are set and beginning to brown, 10 to 13 minutes. The centers of the cookies should still be soft and puffy. Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes. Using a spatula, remove the cookies from the baking sheet and let cool on a rack. They can also be served warm. Makes 24-28 cookies. Here is a link that might be useful: Chocolate Caramel Sugar Cookie Reciep - Cookin' Canuck

* Posted by ruthanna (My Page) on Tue, Jan 19, 10 at 10:22 Another spinach lover here. We most often cook it the way Althetrainer mentioned, sauteed with garlic. I often buy the spinach pies at our Middle Eastern bakery but have never made them at home. Since I rarely buy tomatoes out of season, we eat a lot of spinach salads during the winter. I’ve posted this one before. It’s on the lighter side and a good complement to heavy dishes like lasagne. LEMON SPINACH SALAD 1/2 lb. sliced mushrooms 1 lb. young spinach leaves, washed and stemmed 6 Tbs. olive oil 2 Tbs. lemon juice 1/4 tsp. salt 1 Tbs. grated Parmesan cheese 1 clove garlic, slivered Finely grated rind of 1/2 lemon 1 hard cooked egg Freshly ground black pepper Wash mushrooms and combine with spinach. Chill. Mix oil, lemon juice, salt, cheese and garlic. Chop up egg and sprinkle over salad. Add lemon rind to salad and grind pepper on top. Pour dressing over salad right before serving and toss. Note: Best if dressing is made about an hour ahead of time and garlic pieces removed before pouring on salad. Crumbled bacon pieces can be added if desired. ------------ Vegetable timbales have always been one of our family favorites for meatless meals. It’s common to find recipes for them in early 20th century cookbooks. Photobucket SPINACH TIMBALES 2 (10 oz.) packages frozen chopped spinach 4 eggs 1/2 tsp. salt 1/4 cup butter, softened 1 Tbs. fresh lemon juice Cheese or hollandaise sauce, if desired Cook spinach according to package directions; drain thoroughly. In small mixer bowl, beat eggs until foamy. Stir in cooked spinach and remaining ingredients except sauce. Divide mixture between 5 greased 6 oz. custard cups. Place cups on a rack in a 10" pot or deep skillet. Fill skillet with hot (not boiling) water to 1/2". Put a loose piece of foil over the cups, shaped so that the steam drips back into the pot instead of on the custard cups. Cover with lid and cook over medium heat for 18 to 22 minutes or until knife inserted in center comes out clean. Loosen edges with knife; unmold. If desired, serve with sauce. Makes 5 (1/2 cup) servings. o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Tue, Jan 19, 10 at 11:33 Elery and I even made AND ate spinach this weekend, we did individual spinach and swiss cheese quiches for the "appetizer tasting". They were fast and easy and we did them without crust in mini muffin pans. Annie o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by bob_cville (My Page) on Tue, Jan 19, 10 at 14:46 beanthere_dunthat, The mint chutney that I usually use is a dark green runny paste. If you have a Coconut-mint chutney that you like then I'd substitute that for both the mango chutney and the mint chutney. A more authentic version of this recipe I came across started with making your own cheese. Yeah I'll get right on that. I found a mexican farmer's cheese at one local grocery store that was more like the "paneer" that is typically used, but to me the Feta cheese is pretty similar in in texture and "bite" in the dish, and although the Feta is much more strongly flavored than then usual "paneer", there are enough other strong flavors in the dish that you really don't notice it, and it is much easier to find feta than "paneer" or mexican farmers cheese. o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by denise8101214 (My Page) on Sat, Jan 23, 10 at 15:49 I got this from a friend who got it from epicurious. I have made it MANY times and everyone loves it. It is nice to make for a big family breakfast as a savory casserole in addition to the french toast type ones. Spinach and Cheese Strata, epicurious * 1 (10-oz) package frozen spinach, thawed (fresh works great too) * 1 1/2 cups finely chopped onion (1 large) * 3 tablespoons unsalted butter * 1 teaspoon salt * 1/2 teaspoon black pepper * 1/4 teaspoon freshly grated nutmeg * 8 cups cubed (1 inch) French or Italian bread (1/2 lb) * 6 oz coarsely grated Gruyère (2 cups) * 2 oz finely grated Parmigiano-Reggiano (1 cup) * 2 3/4 cups milk * 9 large eggs * 2 tablespoons Dijon mustard Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop. Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove from heat. Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture. Sprinkle with one third of each cheese. Repeat layering twice (ending with cheeses). Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard). Preheat oven to 350°F. Let strata stand at room temperature 30 minutes. Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving. Strata can be chilled up to 1 day. Let stand at room temperature 30 minutes before baking. Here is a link that might be useful: Spinach and Cheese Strata o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Jan 24, 10 at 19:45 There's some pretty tasty recipes here! I don't do spinach, so I couldn't help much. Maybe I'll give it a try again....in the next 7 years. Then again.... I just drew a name for the next Cookalong... Caliloo (Alexa) hope you can pick something fast, so I can get it started, I have to leave town for a few days tomorrow. Nancy o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Jan 24, 10 at 22:00 Caliloo?? o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Jan 25, 10 at 7:22 TTT o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by caliloo (My Page) on Mon, Jan 25, 10 at 7:46 Here I am! I actually already got to pick something (corn last time) so if I can have a second shot I will choose...... BROCCOLI! However, if you want to give someone else a turn to pick, I will certainly withdraw my suggestion :-) Alexa o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Jan 25, 10 at 9:07 Alexa, I drew your name fair and square so you are on! **********Broccoli*************** Nancy Here is a link that might be useful: Cookalong #20-----BROCCOLI o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Mon, Jan 25, 10 at 10:02 Well, I almost didn't do spinach last night, because I've been eating spinach almost every day, and want to branch out into other veggies. But I decided to just try something different than what I usually do, which is spinach salad, or throwing a handful or two of spinach into whatever soup I'm heating up. So, I made spinach pesto. I used a basic basil pesto recipe as a template, but changed the ingredients quite a bit, keeping with the general idea of pesto. It turned out quite good, and even DH liked it. He says he doesn't like garlic with spinach (go figure) so I wasn't sure if he'd like this, but he loved it. I used 2 cloves of garlic, but I think one fat one would have been better - it was a bit strong. I'll write out the recipe as I made it, though. My recipe is adapted from Deborah Madison's recipe for Pesto, from Vegetarian Cooking for Everyone. Spinach and Goat Cheese Pesto 1 or 2 plump garlic cloves salt 3 tablespoons (or small handfuls) of walnuts 3 big handfuls (or cups, loosely packed) of fresh spinach 1 4 oz. package goat cheese 2 tablespoons pecorino Romano (optional, to taste) 1/2 cup extra virgin olive oil 1 squeeze, aprox. 1 teaspoon lemon juice pinch cayenne pinch freshly ground nutmeg In a food processor, process the garlic, salt and walnuts until fairly finely chopped, then add the spinach and olive oil. When smooth, add the goat cheese, lemon juice, cayenne and nutmeg, and process to combine. Sally

Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Oct 18, 10 at 15:44 It's time for a new Cookalong subject and Sharon (Chase) has picked Honey for our subject. Please dig out your favorite honey recipes and post them. Do you have a favorite Lebkuchen recipe? I haven't made them in years but it was a holiday favorite for a long time. It is one of those things that needs to age. Nancy Here is a link that might be useful: Cookalong #35 ---- Mustard Follow-Up Postings: o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Mon, Oct 18, 10 at 15:47 This has become a short notice go-to recipe since I always have everything on hand and it can be put together in seconds! Alexa ******************************************************* Bruschetta with Gorgonzola Cheese and Honey Recipe courtesy Giada De Laurentiis Ingredients •36 slices (1/2-inch thick) baguette bread, about 1 loaf •1/4 cup extra-virgin olive oil •8 ounces Gorgonzola, sliced •3 tablespoons honey Directions Preheat the oven to 400 degrees F. Arrange the sliced baguette on a baking sheet. Brush with olive oil. Bake until the bread is pale golden and crisp, about 10 minutes. Arrange the cheese on the toasts and bake until the cheese is melted, about 3 minutes. Drizzle the toasts with honey. Place on a serving platter and serve immediately. . o and....... clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Mon, Oct 18, 10 at 15:49 I forgot to mention - great choice Sharon! We love honey and are always looking for more ways to use it. And thanks again Nancy for keeping the cookalongs going - I love this thread! Alexa o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by mustangs (My Page) on Mon, Oct 18, 10 at 16:08 I made this last night, it's our favorite chili: Caribbean Chili • 1 lb lean ground beef (the original recipe calls for ground lamb, I usually use a combination of ground pork and beef) • 1/2 cup honey • 1 large can fire roasted tomatoes • 1 smaller can roasted tomatoes w/green chilies • 1 can Rotel tomatoes w/peppers • 1 large can black beans • 1 large chopped sweet onion • 2 limes (juice) • 1 bottle Guinness Draught beer • 2 tbls chopped garlic • 1 tbls chili powder • 2 tbls cumin • 1 tsp cayenne • Salt Simmer the tomatoes and onions for about 30 minutes, add honey, beer, lime juice, ground beef (I don’t brown my GB, I like the taste and texture that simmering the meat adds). Simmer 30 minutes. Add beans and spices, simmer 15 minutes. o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Mon, Oct 18, 10 at 17:59 YAY, another cookalong! Thanks, Nancy! Great choice, Sharon! Image Hosting by Honey Grapefruit Granita Source Cooking Light June 1994 4 c fresh pink grapefruit juice (about 10 large fruits) 1-1/3 c basic sugar syrup (recipe follows) 1/3 c honey Combine juice and basic sugar syrup in a lrge bowl, stir well and set aside. Place honey in small bowl, microwave on high 30 seci=onds or until warm. Add to juice mixture and stir well. Pour mixture into 9 x 13 baking dish, cover and freeze 8 hours or until firm. Remove mixture from freezer and scrape with tines of a fork until fluffy. Spoon into container, cover and freeze for up to one month. Yield: 6 one-cup servings Basic Sugar Syrup 4-1/2 c sugar 4 c water Combine sugar and water in large saucepan, stir well. Bring to boil and cook 1 minute or until sugar dissolves, stirring constantly. Cool before using. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ These are like just the top part of a muffin! Really easy, good and healthy too! Blueberry Breakfast Tops From Weight Watchers POINTS: 3 INSTRUCTIONS 2 spray(s) cooking spray 1 1/4 cup(s) blueberries, fresh (or thawed, if frozen) 2 Tbsp sugar 1 1/4 cup(s) all-purpose flour 3/4 cup(s) uncooked cornmeal 1 Tbsp baking powder 1/4 tsp baking soda 1/4 tsp table salt 1 cup(s) buttermilk 1/3 cup(s) honey 3 Tbsp unsalted butter, melted 1 large egg(s), beaten Preheat oven to 400°F. Coat a large baking sheet with cooking spray. In a medium bowl, toss blueberries with sugar; set aside. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda and salt. In a small bowl, whisk together buttermilk, honey, butter and egg. Pour wet ingredients into flour mixture and beat thoroughly to combine; fold in berries. Place twelve 1/4 cup scoops of batter on prepared baking sheet about 2-inches apart. Bake until tops just start to turn golden, about 12 to 15 minutes. Yields 1 per serving. Linda o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Mon, Oct 18, 10 at 20:52 Links to all the cookalongs Here is a link that might be useful: Links to all the cookalongs o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by moosemac (My Page) on Mon, Oct 18, 10 at 22:32 This one is from the neighbor who has raised bees for over 50 years: Honey Cookies Ingredients: 3 tsp. baking soda 2 cups warm honey 1 cup shortening, containing salt 2 tsp. ginger ¼ cup hot water 7-8 cups flour Directions: Dissolve soda in warm honey. Add shortening, ginger, and hot water. Add enough flour to make a firm dough. (7-8 cups) Roll about ¼ †thick. Cut out with cookie cutters. Bake 8-10 minutes at 375. DD's favorite: Baklava For filling: ý cup sugar 20 oz. finely chopped walnuts ü cup brown sugar 2 tsp. Cinnamon Preheat oven to 400 degrees. Mix all the ingredients together. For Assembly: 3 sticks butter, melted 1 16 oz package frozen Phyllo dough, thawed Brush bottom and sides of jelly roll pan with butter. Place one sheet of dough on pan, brush with butter. Repeat until you have five layers. Top with 1/3 of walnut mixture. Top walnuts with five layers of dough brushing each layer with butter. Repeat process until complete. Be sure to brush top layer of dough with butter. For Syrup: 1 cup sugar 1 cup water Juice of ý lemon ý tsp. Vanilla 1 cup honey 15 minutes before Baklava is due to come out of oven. Combine all the ingredients and cook over medium heat for 15 minutes. Pour immediately over Baklava. Final Preparation: Cut Baklava on diagonal halfway through layers. Bake at 400 for 15 minutes then reduce oven temperature to 300 and bake an additional 40 minutes. Remove from oven and immediately cut through all layers. Pour syrup over hot Baklava. Cool. Lightly cover. Let sit 24 hours if you can wait. Do not refrigerate. Makes 48 pieces. Hint: Place each piece in a partially flattened paper muffin cup. o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by jessyf (My Page) on Mon, Oct 18, 10 at 22:50 We love this marinade/dip Lime-Chipotle Sauce - Sunset Magazine Food processor: 1/2 cup honey 2 tablespoons minced canned chipotle chilies in adobado sauce (WAAAY too much for me, the heat wus) 3 tablespoons brown mustard 1/2 cup lime juice 1 1/2 tablespoons minced garlic 1 teaspoon ground cumin 1/2 teaspoon ground allspice 1/2 cup chopped fresh cilantro Season with salt and pepper Serve sauce as a marinade grilled meats, poultry, and fish if your guests don't get to it first with tortilla chips. Makes 1 1/2 cups. Even though this is a traditional Jewish New Year cake, I'd like to share this one. Majestic and Moist New Year's Honey Cake Epicurious : September 2008 by Marcy Goldman A Treasury of Jewish Holiday Baking I like a New Year's honey cake to be extra moist and sweet, as good on the day of baking as it is days later. This one is queen of the realm��"rich, nicely spiced, in a word, majestic in taste and stature. I went through many variations and tasting sessions until I was satisfied with this definitive cake. One tester gave the ultimate compliment, saying "This one is worth the price of the book." Like most honey cakes, it is a good keeper and can be made a couple of days ahead. Yield: Makes 8-10. 3 1/2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 4 teaspoons ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice 1 cup vegetable oil 1 cup honey 1 1/2 cups granulated sugar 1/2 cup brown sugar 3 eggs 1 teaspoon vanilla extract 1 cup warm coffee or strong tea 1/2 cup fresh orange juice 1/4 cup rye or whisky (see Note) 1/2 cup slivered or sliced almonds (optional) I like this cake best baked in a 9-inch angel food cake pan, but you can also make it in a 10-inch tube or bundt cake pan, a 9 by 13-inch sheetpan, or three 8 by 4 1/2-inch loaf pans. Preheat the oven to 350ðF. Lightly grease the pan(s). For tube and angel food pans, line the bottom with lightly greased parchment paper. For gift honey cakes, I use "cake collars" (available from Sweet Celebrations) designed to fit a specific loaf pan. These give the cakes an appealing, professional look. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Make a well in the center and add the oil, honey, sugars, eggs, vanilla, coffee, orange juice, and rye or whisky. Using a strong wire whisk or an electric mixer on slow speed, combine the ingredients well to make a thick batter, making sure that no ingredients are stuck to the bottom of the bowl. Spoon the batter into the prepared pan(s) and sprinkle the top of the cake(s) evenly with the almonds. Place the cake pan(s) on 2 baking sheets stacked together and bake until the cake springs back when you touch it gently in the center. For angel and tube cake pans, bake for 60 to 70 minutes; loaf cakes, 45 to 55 minutes. For sheet-style cakes, the baking time is 40 to 45 minutes. This is a liquidy batter and, depending on your oven, it may need extra time. Cake should spring back when gently pressed. Let the cake stand for 15 minutes before removing it from the pan. Then invert it onto a wire rack to cool completely. Note: If you prefer not to use the whisky, replace it with orange juice or coffee. o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by lowspark (My Page) on Tue, Oct 19, 10 at 8:44 moosemac, Those honey cookies sound good, but can that recipe be halved? Even at half, it sounds like it's going to make a boatload of cookies! o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Tue, Oct 19, 10 at 10:03 Here's a traditional Lutheran honey spice cake! LOL! Honey Spice Cake ( Pinky's mom's) 1 c butter 1/3 c sugar 3/4 c honey 2 eggs, separated 3 c sifted flour 4 tsp baking powder 1/2 tsp salt 1 1/2 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp cloves 1 c soured milk 1/2 tsp soda 1 tsp vanilla 1/2 c chopped nuts Cream the butter and sugar in a mixing bowl. Beat in the honey and the egg yolks. Sift dry ingredients with the flour and add the dry ingredients alternately with the soured milk. Add the nuts and vanilla. Beat the egg whites until stiff and fold into the batter. Bake at 350ð until a toothpick comes out clean, about 35 minutes. This is great with cream cheese frosting. o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by seagrass (My Page) on Tue, Oct 19, 10 at 10:30 This is one of my favorite ways of cooking carrots. The recipe comes from "Green on Greens" 1984 cookbook by Bert Greene: ELIZABETHAN BRAISED AND GLAZED CARROTS "To my mind, the classic carrot rendition is ultimately the simplest - in this case merely tossed with butter plus an amendment of honey. Since Queen Elizabeth I of England was responsible for the carrot's initial popularity, can one pay greater homage than to name it in her honor?" Ingredients: 2 Tbsps. unsalted butter 1 shallot, minced 1 lb. carrots, peeled, sliced into rounds (I cut them on the diagonal) 1/2 cup chicken stock 1 1/2 Tbsps. honey 1/8 tsp. freshly grated nutmeg 1 Tbsp. chopped fresh parsley Melt butter in medium saucepan over medium low heat. Add the shallot; cook 1 minute. Stir in the sliced carrots and chicken stock. Cover and cook until just tender, stirring occasionally, about 12 to 15 minutes. Add the honey and nutmeg. Raise heat slighly and cook, uncovered, until liquid becomes syrupy. Remove from heat, toss in chopped parsley. (Serves 4 - easily doubled) seagrass o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Tue, Oct 19, 10 at 10:39 I made this a few months ago and it was a huge hit. Love the honey lemon drizzle over the grilled marinated chicken. *********************************************************** Greek Chicken Thighs Serves 5-6 2-3 lbs boneless, skinless chicken thighs 2 tablespoons olive oil 1 tablespoon garlic powder 2 teaspoons dried oregano 1/2 teaspoon salt Pinch of black pepper Honey Lemon Drizzle 3 tablespoons honey 2 tablespoons lemon juice In a large bowl, mix together olive oil, garlic powder, salt,oregano and pepper. Add chicken thighs and coat chicken well with olive oil mixture. Set aside until ready to cook. (You can do this ahead of time and just leave it covered in the refrigerator until needed.) Move oven rack as close to top as possible. Preheat oven to 500. Place chicken on cookie sheet or roasting rack in a single even layer. Cook for about 8 minutes. While chicken is cooking, mix together lemon juice and honey. After chicken is fully cooked, drizzle honey lemon juice mixture over. Return chicken to oven for another 1-2 minutes, or until it is slightly charred and golden. For additional flavor, you can drizzle more honey and lemon mixture if you so desire. o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Tue, Oct 19, 10 at 10:50 I made this corn bread recently. Sweet and moist. Honey-Glazed Spago Corn Bread Source: Food Gal (makes one 9-by-13-inch pan) 1 cup yellow cornmeal 1 cup all-purpose flour 1/4 cup cake flour 1 cup sugar 2 tablespoons baking powder 1 1/2 teaspoons salt 4 large eggs, at room temperature 3 ounces (3/4 stick) unsalted butter 1/3 cup vegetable oil 1 cup milk 1/2 cup buttermilk For glaze: 3 ounces (3/4 stick) unsalted butter 1/4 cup honey 1/3 cup water Place a rack in the middle of the oven and preheat the oven to 350 degrees. Line a 9-by13-inch baking pan with aluminum foil and spray foil with pan spray. Sift together cornmeal, all-purpose flour, cake flour, sugar, baking powder, and salt 2 times. Set aside. In a medium bowl, whisk together eggs. Melt butter and immediately whisk into eggs in a slow stream. Whisk in oil, milk, and buttermilk. Whisk in dry ingredients just until combined. Scrape batter into the pan and bake for 30 minutes. Rotate pan from front to back and continue to bake for 10 minutes, or until a tester inserted in the center comes out clean. To make the glaze: While corn bread is baking, melt butter in a medium saucepan. Add honey and water, and whisk until blended. When corn bread is done, remove from oven and poke holes all over the bread, about 1/2 inch apart, with a toothpick. Brush with the glaze and allow to cool. From ââ¬Å"Desserts By the Yardââ¬Â o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Tue, Oct 19, 10 at 10:57 Thank you, Sharon, for picking an ingredient with such a long and rich history. I have lots of local honey in my pantry right now so will definitely try some of the recipes in this thread. This is my #1 favorite method for preparing a whole or half of smoked ham. DURGIN-PARK BAKED HAM 1 (5 to 6 pound) fully cooked ham 3/4 cup fresh orange juice 1/2 cup dry sherry 1 cup honey Whole cloves 1 cup packed dark brown sugar 2 Tbs. dry mustard Trim the skin from the ham, leaving a thin, even layer of fat. With a skewer, poke the ham all over at 2-inch intervals. Place the ham in a large resealable plastic bag, and place in a large shallow pan. Combine the orange juice, sherry, and honey; pour over the ham and seal the bag securely. Marinate in the refrigerator for three days, turning the ham every 12 hours. Preheat the oven to 325 degrees. Remove the ham from the bag, reserving the marinade. In a shallow roasting pan, with the ham fat side up, score the fat in a diamond design and stud with cloves. Insert a meat thermometer, making sure it does not touch bone. Pour all but a tablespoon of the marinade over the ham. Bake for 1 1/2 hours or until the meat thermometer registers 130 degrees. In a small bowl, combine the brown sugar, mustard and the tablespoon of the reserved marinade and brush the exposed portion of the ham. Cover with a tent of aluminum foil and bake for an additional 15 minutes or until meat thermometer registers 140. Remove from the oven and allow the meat to stand for 10 minutes; then thinly slice and serve. 10 to 12 servings. o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Tue, Oct 19, 10 at 20:55 I made these one day last week...could have just as easily posted it on New Recipes. Simply Delicious!!!!!! SPICY PUMPKIN PECAN RAISIN MUFFINS From Farm Girl Fare Blog Makes about 18 large muffins 1 C. raisins 3/4 C. orange juice 3 C. unbleached, all-purpose flour* 1/2 C. whole wheat flour or whole wheat pastry flour* 2 teas. baking soda 1 teas. baking powder (make sure it's fresh) 1 teas. salt 1 teas. cinnamon 1 teas. nutmeg (a little less if freshly ground) 1/2 teas. ground cloves 1 C. (2 sticks) trans-fat free vegetable oil sticks** 1 C. light brown sugar, packed 1/2 C. honey 3 eggs 1 15 oz. can packed pumpkin (or 1 pound fresh pumpkin puree) 1 C. chopped pecans or walnuts, toasted if desired Heat oven to 350 degrees. Place raisins and orange juice in a small bowl and microwave for 2 minutes; set aside. Grease muffin tins. Combine flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves in a large bowl and set aside. Combine margarine, brown sugar, honey, and eggs in a large bowl and mix well. Stir in pumpkin. Gently fold in dry ingredients, alternating with the raisin/juice mixture. Stir in pecans. Generously fill muffin tins. Bake until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. (Bake baby muffins about 15 minutes.) Cool muffins in tins for 15 minutes, then remove from tins and serve warm, or let cool on wire racks. Store in an airtight container for up to three days or freeze. *I used 3 1/2 C all-purpose flour (that's what I had on hand). **I used 2 sticks unsalted butter. My yield was 12 regular size muffins and 36 baby muffins. jude o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by bunnyman (My Page) on Thu, Oct 21, 10 at 1:24 My own dessert I invented. Dish of plain yogurt sprinkled with cinnamon and drizzled with honey. When eating it the honey will stick to the spoon making every spoonful sweet. Because yogurt will cool down hot pepper burn this makes a nice dessert following a spicey meal. It was probably a flaming hot curry that prompted me to whip up something sweet and cooling. : ) lyra o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by gldno1 (My Page) on Thu, Oct 21, 10 at 5:22 This is probably my favorite cookie. It doesn't make a huge amount. They are sort of a gingersnap but not so gingery. Cinnamon Cookies Char's recipe þ cup shortening (not butter) 1 cup sugar 1 egg ü cup honey 2 cups flour 1 teaspoon ginger (can use less) 2 teaspoon baking soda 1 teaspoon cinnamon ý teaspoon salt Mix sugar and shortening; add egg, mix well. Add dry ingredients. Mix Make 1 inch balls, roll in cinnamon sugar topping Bake 12-15 minutes at 375ð Note: leave space, they will spread and crackle on top. o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by lowspark (My Page) on Thu, Oct 21, 10 at 9:57 I just found this recipe in a Giada cookbook I got from the library. Haven't made it yet but I plan to next time I need a dessert. Got mostly pretty good reviews. Chocolate Honey Almond Tart Recipe courtesy Giada De Laurentiis, 2008 1/2 stick (2 ounces) unsalted butter, cut into 1/2-inch pieces, at room temperature, plus extra for coating the pan 9 chocolate graham crackers, 5 1/2-ounces total 2 tablespoons slivered almonds 3/4 cup heavy cream 1/4 cup honey 12 ounces semisweet chocolate chips Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan. Place the graham crackers and almonds in the bowl of a food processor. Process until the mixture forms fine crumbs, about 15 to 20 seconds. Add the butter and pulse until incorporated. Press the crumb mixture into the bottom of the prepared pan. Bake for 12 minutes. Cool to room temperature, about 20 minutes. In a small saucepan, whisk the cream and honey together over low heat until the honey has dissolved. Increase the heat to medium and bring the mixture to just below a boil. Place the chocolate chips in a medium bowl. Pour the hot cream over the chocolate and stir until the mixture is smooth. Pour the chocolate filling over the prepared crust. Refrigerate for at least 5 hours or preferably overnight. Loosen the tart from the sides of the pan by running a thin metal spatula around the edge. Unmold the tart and transfer to a serving plate. Cut into wedges and serve. Here is a link that might be useful: Chocolate Honey Almond Tart o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by hawk307 (My Page) on Thu, Oct 21, 10 at 14:19 Struffoli: A holiday treat I love. It is Honey coated fried dough balls sprinkled with powdered sugar. we called them Cece. It is made with a cookie dough ? rolled to the diameter of a cigarete and fried til a golded color. When the Ceci is cooled, the honey is heated and poured over it and mixed throughout. It is shaped into a mound and sprinkled with Sugar. Some sprinkle on Christmas colored Jimmies. I can't find my recipe but here is one I Googled, which is similar. LOU Ingredients 6 eggs 1 cup granulated sugar 1/2 pound butter 4 1/2 cups all-purpose flour 4 vanilla beans 2 tablespoon baking powder 1 gallon vegetable oil 1 pound honey 1 small jar candy sprinkles Directions Break the eggs and whisk. Put eggs through a strainer to make sure they are mixed properly. Add sugar to eggs and mix immediately to prevent sugar from burning eggs. Bring butter to room temperature. Flake butter into the flour. Split vanilla beans and scrape out the seeds and add them to the sugar/egg mixture. Put mixture into a mixer and mix (using dough hook) and slowly add the flour. Let dough rest in a cool dry place. Roll out the dough into small quantities. Cut dough into 1/2-inch strips and cut 1/2-inch pieces from the strips. Place the 1/2-inch squares onto a baking pan. Put vegetable oil into a large pot and bring to 350 degrees. Fry small quantities of the dough squares in the oil and when golden brown, place onto a baking pan lined with paper towels to absorb excess oil. When all dough is fried, let cool to room temperature. In a saucepan, heat the honey (not to a boil) and add small quantities of the fried dough to the pan. Stir lightly with a large slotted spoon. Remove from saucepan and place onto a serving plate and sprinkle with candy sprinkles. Here are Photo's by leographia. I didn't copy them too well.Use your imagination!!! o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Thu, Oct 21, 10 at 15:00 Jessica, that marinade is Elery's favorite for lamb, he loves the stuff. But, since you posted I can use that one, so how about sol's honey rolls? Or baklava, which my mother just adores? Honey Rolls 1 cup milk 1/2 cup honey 1/2 cup butter [1 stick] 2 teaspoos salt 1-2 tablespoons granulated sugar* 2 pkges. dry yeast 1/2 cup warm water [110ú-115úF] 2 large eggs, lightly beaten 6 - 6 1/2 cups AP flour Heat the milk, add butter and salt. Set aside while butter melts. Stir in the honey. In another bowl, combine the warm water, yeast and sugar. Let it sit until yeast is completely dissolved, about 6-7 minutes. Combine milk mixture with yeast mixture. And stir in the beaten eggs. Beat in 4 cups flour. Add enough remaining flour to make a soft, but not sticky dough. Place dough in greased bowl, turning to coat both sides. Cover and allow dough to rise 1 hour. Punch dough down, and allow to rise another hour. Punch down again, and shape dough into rolls. Let it rise again 45 minutes to an hour or until doubled in volume. Preheat your oven to 375úF and bake rolls for 25 minutes or until a deep golden brown. For a very soft crust, brush rolls with melted butter as soon as they come out of the oven. Note: You could omit the sugar from this recipe altogether. I sometimes use about a teaspoon of the honey called for in the recipe to feed the yeast instead of the sugar. Baklava 1 pound frozen phyllo sheets 1 cup melted butter 2 cups finely chopped walnuts or blanched almonds 1/2 cup sugar 1/2 teaspoon ground cinnamon 3/4 cup sugar 3/4 cup honey 1 cup water 1 tablespoon lemon juice Thaw phyllo pastry and separate sheets according to package directions. Keep pastry not being used covered with clean damp dish towel to keep it from drying out. Place half of pastry sheets in a greased 15x10x1-inch baking pan, one by one, brushing each sheet quickly and all over with melted butter. Combine nuts, 1/2 cup sugar, and cinnamon; sprinkle over buttered pastry. Place remaining sheets on top, brushing each with melted butter. Cut baklava pastry into 2-inch diamonds. Bake at 400ð until brown and crisp, about 30 to 35 minutes. Meanwhile, in a saucepan, combine remaining 3/4 cup sugar, honey, 1 cup water, and lemon juice; bring to a boil. Boil baklava syrup for about 20 minutes, stirring occasionally, until syrupy. Cool and pour over baklava. Annie o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Fri, Oct 22, 10 at 10:34 HONEY CURRIED CHICKEN 4 bone-in chicken or boneless chicken breasts or 1 cut up chicken 1/4 cup melted butter or margarine 1/4 cup honey 1/2 cup orange juice 2 Tbs. prepared mustard 1/2 tsp. salt 1 tsp. curry powder (I use Penzey's Maharajah blend) 2 Tbs. dark rum Place chicken skin side up in shallow baking dish and preheat oven to 375 degrees. Combine remaining ingredients, stirring well. Pour sauce over chicken. Bake for one hour (40 min. for boneless breasts, depending on size), basting occasionally with sauce. Note: I usually use skinless bone-in breasts so I turn them over halfway through the cooking time. I also melt the butter in a pyrex measuring cup in the microwave and then add the honey and orange juice directly to it so I donââ¬â¢t dirty extra measuring cups. o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Fri, Nov 12, 10 at 16:22 Lou, My grandmother used to make struffoli, I don't know if that's what she called them. I hadn't remembered those in a long, long time. Thank you o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Sun, Nov 14, 10 at 14:10 All of these honey recipes sound good. A big thank you to everyone. Time to get started on a new subject, so I'm pulling a name right now.... ~~~~~~~~~~~~~ Annie1992 ~~~~~~~~~~~~~~~~~~~ You get to pick. I'll keep an eye on this thread for your choice. Nancy o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Nov 15, 10 at 19:51 I just received an email from Annie, she has been out of town. She thinks.....butter.... would be a fun choice. I'll set it up now. Thanks again to all. Nancy Here is a link that might be useful: Cookalong #37 --------BUTTER!

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.