Heya folks..

Well..it is time for another cookalong, if anyone wants to join in. On
December 8th and 9th.

There is a reason for this going over two days..and it started with
me.. I will be making my fruitcake those two days...and a few of us
started thinking along the same lines. Why not have a baking
cookalong?

For me, it will be my fruitcake..but if any of you want to fix
something else, that is fine. A bit of holiday baking...? A
fruitcake, a fruit bread? Stollen? What do you generally bake for
the holidays?

Or do you want to try something new to you? Want to try making a
fruitcake? Want to try making stollen? Want to make something else?

Anyway, this will start the afternoon of December 8th. I will finish
up my fruitcake on December 9, so anyone that wants to join in..can do
so both days, or either day.

Christine

Christine wrote:

> Well..it is time for another cookalong, if anyone wants to join in. On
> December 8th and 9th.
>
> There is a reason for this going over two days..and it started with
> me.. I will be making my fruitcake those two days...and a few of us
> started thinking along the same lines. Why not have a baking
> cookalong?
>
> For me, it will be my fruitcake..but if any of you want to fix
> something else, that is fine. A bit of holiday baking...? A
> fruitcake, a fruit bread? Stollen? What do you generally bake for
> the holidays?
>
> Or do you want to try something new to you? Want to try making a
> fruitcake? Want to try making stollen? Want to make something else?
>
> Anyway, this will start the afternoon of December 8th. I will finish
> up my fruitcake on December 9, so anyone that wants to join in..can do
> so both days, or either day.


I'll be making fruitcakes on the 4th, and brandy-spritzing them every couple
days for the next two weeks. I need them to have mellowed for two weeks by
the 19th. I might also make a sacher torte on the 5th, since that's National
Sacher Torte Day.

I'll be working on the 8th, but I might be able to do some more holiday
baking on the 9th. My Christmas desserts will be a cherry-mincemeat pie and
Mexican chocolate pots de creme, but I'm not going to make them until
Christmas Day. I might make cookies on the 9th: I like the cornmeal-ginger
cookie recipe in _Cafe Beaujolais_ as well as the Cook's Illustrated recipe
for butter cookies.


Bob

On Thu, 29 Nov 2007 00:12:19 -0800, "Bob Terwilliger"
> wrote:

>Christine wrote:
>
>> Well..it is time for another cookalong, if anyone wants to join in. On
>> December 8th and 9th.
>>
>> There is a reason for this going over two days..and it started with
>> me.. I will be making my fruitcake those two days...and a few of us
>> started thinking along the same lines. Why not have a baking
>> cookalong?
>>
>> For me, it will be my fruitcake..but if any of you want to fix
>> something else, that is fine. A bit of holiday baking...? A
>> fruitcake, a fruit bread? Stollen? What do you generally bake for
>> the holidays?
>>
>> Or do you want to try something new to you? Want to try making a
>> fruitcake? Want to try making stollen? Want to make something else?
>>
>> Anyway, this will start the afternoon of December 8th. I will finish
>> up my fruitcake on December 9, so anyone that wants to join in..can do
>> so both days, or either day.
>
Ooooh! Another cook along? Great! I'm free that weekend and I can
certainly figure out something to bake. Count me in Christine!
>
>I'll be making fruitcakes on the 4th, and brandy-spritzing them every couple
>days for the next two weeks. I need them to have mellowed for two weeks by
>the 19th. I might also make a sacher torte on the 5th, since that's National
>Sacher Torte Day.
>
>I'll be working on the 8th, but I might be able to do some more holiday
>baking on the 9th. My Christmas desserts will be a cherry-mincemeat pie and
>Mexican chocolate pots de creme,

Mexican Pots de Creme? Using the Mexican chocolate you'd use for hot
chocolate?

>but I'm not going to make them until
>Christmas Day. I might make cookies on the 9th: I like the cornmeal-ginger
>cookie recipe in _Cafe Beaujolais_ as well as the Cook's Illustrated recipe
>for butter cookies.
>
>


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On Thu, 29 Nov 2007 00:12:19 -0800, "Bob Terwilliger"
> wrote:



>I'll be working on the 8th, but I might be able to do some more holiday
>baking on the 9th
>

Well..you and Lin join in then!!! Bake something new????

Christine

On Thu, 29 Nov 2007 00:25:58 -0800, sf wrote:



>Ooooh! Another cook along? Great! I'm free that weekend and I can
>certainly figure out something to bake. Count me in Christine!

Great!!!!!
What are you thinking of baking???

I might also try another fruitcake recipe. I found this one on David
Lebovitz's site.... I haven't tried it yet,but it looks good to me...

Christine

Chocolate-Cherry Fruitcake
Makes 2 loaf pan-sized cakes


1 1/2 cups (210g) dried cherries, well-chopped
1/4 cup (60ml) plus 6 tablespoons (90ml) rum, whisky, or amaretto
1 1/4 cup (170g) all-purpose flour
1/2 cup (50g) unsweetened cocoa powder (Dutch-process or natural)
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
10 tablespoons (140g) butter (salted or unsalted), at room temperature
2 cups (400g) sugar
2 large eggs, at room temperature
1 egg yolk
1 teaspoon vanilla extract
2/3 cup (180g) buttermilk or plain yogurt (regular or low-fat)
1 cup (135g) walnuts, pecans, or almonds, toasted and finely-chopped
3/4 cup (120g) chocolate chips


1. A day or so before you make the cake, toss the cherries in ½ of
liquor. Cover, and let macerate.
2. To bake the cakes, grease two 9-inch (23 cm) loaf pans and line the
bottoms with parchment paper or dust with cocoa powder. Preheat the
oven to 350F (180C).
3. Sift together the flour, cocoa, salt, baking soda, and baking
powder. Set aside.
4. In the bowl of a standing electric mixer, or by hand, beat the
butter and sugar until very light and fluffy. Stir together the eggs
and yolk with the vanilla, then dribble them in while beating.
5. Mix in one-third of the flour/cocoa mixture, then half of the
yogurt or buttermilk. Then mix in another third of the dry
ingredients, then the rest of the yogurt. Finally add the remaining
dry ingredients, and gently stir in the nuts, chocolate chips and
cherries. (Which should have absorbed all the liquid. If not, add that
as well.)
6. Divide and smooth the batter into the two prepared loaf pans and
bake for 45 minutes, or until a toothpick inserted into the center
comes out clean. Let stand on the countertop for about 15 minutes.
7. With a skewer, poke 50 holes in the cake and spoon 3 tablespoons of
liquor over each cake. Let cool.


Storage: These cakes will last, well-wrapped, for about a week. If you
want a really boozy cake, you can brush with additional liquor every
few days before serving.

They can also be frozen, although if you choose that route, don't add
liquor to them. You can rewarm them once they're thawed and add it
later.

"Christine Dabney" > wrote in message
...
> Heya folks..
>
> Well..it is time for another cookalong, if anyone wants to join in. On
> December 8th and 9th.
>
> There is a reason for this going over two days..and it started with
> me.. I will be making my fruitcake those two days...and a few of us
> started thinking along the same lines. Why not have a baking
> cookalong?
>
> For me, it will be my fruitcake..but if any of you want to fix
> something else, that is fine. A bit of holiday baking...? A
> fruitcake, a fruit bread? Stollen? What do you generally bake for
> the holidays?
>
> Or do you want to try something new to you? Want to try making a
> fruitcake? Want to try making stollen? Want to make something else?
>
> Anyway, this will start the afternoon of December 8th. I will finish
> up my fruitcake on December 9, so anyone that wants to join in..can do
> so both days, or either day.
>
> Christine
>
>I'm in. Gourmet magazine has this whole last issue dedicated to Christmas
>cookies. I'm sure I'll find SOMETHING to bake.
-ginny

PS: Little secret ingredient I found. When baking a pumpkin pie and the
recipe called for evaporated milk, substitute cocoanut milk, gives it a
slightly different flavor that no one 'can quite put their finger on' what
is different.

On Thu, 29 Nov 2007 09:44:59 -0500, "Virginia Tadrzynski"
> wrote:

>PS: Little secret ingredient I found. When baking a pumpkin pie and the
>recipe called for evaporated milk, substitute cocoanut milk, gives it a
>slightly different flavor that no one 'can quite put their finger on' what
>is different.
>
I have to try coconut milk in pumpkin pie sometime. I love coconut
milk (in biko aka "sticky rice") and pumpkin, so why not combine them?

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"kilikini" > wrote in
:

> Janet Baraclough wrote:
>> The message >
>> from sf contains these words:
>>
>>> On Thu, 29 Nov 2007 09:44:59 -0500, "Virginia Tadrzynski"
>>> > wrote:
>>
>>>> PS: Little secret ingredient I found. When baking a pumpkin pie
>>>> and the recipe called for evaporated milk, substitute cocoanut
>>>> milk, gives it a slightly different flavor that no one 'can quite
>>>> put their finger on' what is different.
>>>>
>>> I have to try coconut milk in pumpkin pie sometime. I love coconut
>>> milk (in biko aka "sticky rice") and pumpkin, so why not combine
>>> them?
>>
>> Me too, it sounds a great combination.
>> Coconut milk is also a great "secret substitute" for cream in many
>> soups.
>>
>> Janet.
>
> I've used coconut milk to steam mussels. For the broth, I put
> together coconut milk, lemon grass, finely chopped celery, minced &
> cooked onion, garlic (of course) - I can't remember all what. When I
> couldn't finish all the mussels that night, I made a chowder out of
> the remaining broth the next day. It was wonderful! Here are pix of
> both.
>
> http://i16.tinypic.com/6nu7d3k.jpg
> http://i9.tinypic.com/81gd3z9.jpg
>

Did you post those on abf? That looks fantastic!

On Fri, 30 Nov 2007 08:38:31 -0500, "kilikini"
> wrote:

snip to my lou...
>
>I've used coconut milk to steam mussels. For the broth, I put together
>coconut milk, lemon grass, finely chopped celery, minced & cooked onion,
>garlic (of course) - I can't remember all what. When I couldn't finish all
>the mussels that night, I made a chowder out of the remaining broth the next
>day. It was wonderful! Here are pix of both.
>
>http://i16.tinypic.com/6nu7d3k.jpg
>http://i9.tinypic.com/81gd3z9.jpg
>
>kili
>
They both look delicious. I wish I had some of that chowder right now.
It's a rainy day and I'm home from work sick. That would sure make me
feel better.

I wish you all the best with your appointments. Keep us posted o.k.

koko
---
http://www.kokoscorner.typepad.com
updated 11/24

"There is no love more sincere than the love of food"
George Bernard Shaw

"kilikini" > wrote in
:

> Sarah Gray wrote:
>> "kilikini" > wrote in
>> :
>>
>>> Janet Baraclough wrote:
>>>> The message >
>>>> from sf contains these words:
>>>>
>>>>> On Thu, 29 Nov 2007 09:44:59 -0500, "Virginia Tadrzynski"
>>>>> > wrote:
>>>>
>>>>>> PS: Little secret ingredient I found. When baking a pumpkin pie
>>>>>> and the recipe called for evaporated milk, substitute cocoanut
>>>>>> milk, gives it a slightly different flavor that no one 'can quite
>>>>>> put their finger on' what is different.
>>>>>>
>>>>> I have to try coconut milk in pumpkin pie sometime. I love
>>>>> coconut milk (in biko aka "sticky rice") and pumpkin, so why not
>>>>> combine them?
>>>>
>>>> Me too, it sounds a great combination.
>>>> Coconut milk is also a great "secret substitute" for cream in
>>>> many
>>>> soups.
>>>>
>>>> Janet.
>>>
>>> I've used coconut milk to steam mussels. For the broth, I put
>>> together coconut milk, lemon grass, finely chopped celery, minced &
>>> cooked onion, garlic (of course) - I can't remember all what. When
>>> I couldn't finish all the mussels that night, I made a chowder out
>>> of the remaining broth the next day. It was wonderful! Here are
>>> pix of both.
>>>
>>> http://i16.tinypic.com/6nu7d3k.jpg
>>> http://i9.tinypic.com/81gd3z9.jpg
>>>
>>
>> Did you post those on abf? That looks fantastic!
>
> Yeah, I did. I can't remember when I made this. Had to be about a
> year and a half ago.
>
> kili

Ok, I didn't have internet access then. I'm still thinking about mussels
now, though