Holy cow. December is flying by. I made my light fruitcake last month. I
had been thinking about mince meat tarts and shortbreads, but I thought
it was too early. Today I realized that it is only 9 days away. This
afternoon I made three dozen mincemeat tarts. Tomorrow I will make some
more tarts and some shortbread. The shortbread needs at least a few
days to develop.

On 12/16/2016 7:35 PM, Dave Smith wrote:
> Holy cow. December is flying by. I made my light fruitcake last month. I
> had been thinking about mince meat tarts and shortbreads, but I thought
> it was too early. Today I realized that it is only 9 days away. This
> afternoon I made three dozen mincemeat tarts. Tomorrow I will make some
> more tarts and some shortbread. The shortbread needs at least a few
> days to develop.

You know I'm not a baker, but I've been toying with the idea of
gingerbread. It's been *years* since I baked a pan of gingerbread.
The cake-like stuff, not cookies shaped like little people.

Jill

On Fri, 16 Dec 2016 19:45:21 -0500, jmcquown >
wrote:

> It's been *years* since I baked a pan of gingerbread.
> The cake-like stuff, not cookies shaped like little people.

For me too. Wayne Boatwright gave me the perfect recipe and I do trot
it out from time to time.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Friday, December 16, 2016 at 2:34:19 PM UTC-10, Dave Smith wrote:
> Holy cow. December is flying by. I made my light fruitcake last month. I
> had been thinking about mince meat tarts and shortbreads, but I thought
> it was too early. Today I realized that it is only 9 days away. This
> afternoon I made three dozen mincemeat tarts. Tomorrow I will make some
> more tarts and some shortbread. The shortbread needs at least a few
> days to develop.

My daughter made some cookies. Pretty little things.

https://www.amazon.com/photos/share/...3TKe6lJa2kGkXi

On 2016-12-16 7:45 PM, jmcquown wrote:
> On 12/16/2016 7:35 PM, Dave Smith wrote:

>
> You know I'm not a baker, but I've been toying with the idea of
> gingerbread. It's been *years* since I baked a pan of gingerbread.
> The cake-like stuff, not cookies shaped like little people.


Dang. That's something I haven't had since I was a kid. We always had it
warm out of the oven. With just the two of us here there would be a lot
of leftovers, so it never occurred to me to make it, but I suppose it
would still be good leftover.

On 12/17/2016 2:07 AM, dsi1 wrote:
> On Friday, December 16, 2016 at 2:34:19 PM UTC-10, Dave Smith wrote:
>> Holy cow. December is flying by. I made my light fruitcake last month. I
>> had been thinking about mince meat tarts and shortbreads, but I thought
>> it was too early. Today I realized that it is only 9 days away. This
>> afternoon I made three dozen mincemeat tarts. Tomorrow I will make some
>> more tarts and some shortbread. The shortbread needs at least a few
>> days to develop.
>
> My daughter made some cookies. Pretty little things.
>
> https://www.amazon.com/photos/share/...3TKe6lJa2kGkXi
>

Yes, she did a nice job with the icing. Use a template? They look very
professional Nothing like some Christmas morning sugar bombs to give
the overly excited kids on Christmas morning.

On 2016-12-17 2:07 AM, dsi1 wrote:
> On Friday, December 16, 2016 at 2:34:19 PM UTC-10, Dave Smith wrote:
>> Holy cow. December is flying by. I made my light fruitcake last month. I
>> had been thinking about mince meat tarts and shortbreads, but I thought
>> it was too early. Today I realized that it is only 9 days away. This
>> afternoon I made three dozen mincemeat tarts. Tomorrow I will make some
>> more tarts and some shortbread. The shortbread needs at least a few
>> days to develop.
>
> My daughter made some cookies. Pretty little things.
>
> https://www.amazon.com/photos/share/...3TKe6lJa2kGkXi
>


Nice. I used to always avoid those silver ball bearing decorations
because I had had so many rude surprises when I chomped into a cookie or
cake and almost broke a tooth. Not too long ago I had something with
fresh silver ball decorations and they were fairly soft.

I am thinking about making some Empire Cookies. They have them in most
of the local bakeries and charge a bundle for them. They aren't hard to
make and I have a surplus of butter.

Meanwhile... I may have messed up a batch of shortbread cookies. I
thought I had more flour on hand so I had made two batches of pie dough
for mincemeat tarts. I had planned to make shortbread today and figured
there was enough flour on hand to make one batch and I could make the
other one later. I had left the butter out on the counter to soften. I
know they are rich and I had my mind set on one cup, so I cut off one
cup and creamed it with the sugar. Checking the flour required I noticed
that the recipe says only a half cup. I added another half cup of sugar
and creamed it in. Now I have a bit of a problem. Double batches of
cookies never seem to work for me, and I don't have enough flour for a
double batch. I am going out in a few minutes to get more flour and
will decide if I am going to risk a double batch or try to halve the
creamed mixture and use half of it with each dose of flour. I am just
not sure how much of the creamed butter and sugar I can get and how
evenly I can split it. At least this recipe calls for using only 1 3/4
of the 2 cups and then adding in the extra 1/4 as needed to get the
right consistency.

On 12/17/2016 12:07 AM, dsi1 wrote:
> On Friday, December 16, 2016 at 2:34:19 PM UTC-10, Dave Smith wrote:
>> Holy cow. December is flying by. I made my light fruitcake last month. I
>> had been thinking about mince meat tarts and shortbreads, but I thought
>> it was too early. Today I realized that it is only 9 days away. This
>> afternoon I made three dozen mincemeat tarts. Tomorrow I will make some
>> more tarts and some shortbread. The shortbread needs at least a few
>> days to develop.
>
> My daughter made some cookies. Pretty little things.
>
> https://www.amazon.com/photos/share/...3TKe6lJa2kGkXi
>

Perfection!

Ed Pawlowski wrote in rec.food.cooking:

> On 12/17/2016 2:07 AM, dsi1 wrote:
> > On Friday, December 16, 2016 at 2:34:19 PM UTC-10, Dave Smith wrote:
> > > Holy cow. December is flying by. I made my light fruitcake last
> > > month. I had been thinking about mince meat tarts and
> > > shortbreads, but I thought it was too early. Today I realized
> > > that it is only 9 days away. This afternoon I made three dozen
> > > mincemeat tarts. Tomorrow I will make some more tarts and some
> > > shortbread. The shortbread needs at least a few days to develop.
> >
> > My daughter made some cookies. Pretty little things.
> >
> > https://www.amazon.com/photos/share/...ngrCJX5Fpl3TKe
> > 6lJa2kGkXi
> >
>
> Yes, she did a nice job with the icing. Use a template? They look
> very professional Nothing like some Christmas morning sugar bombs to
> give the overly excited kids on Christmas morning.

LOL! Agreed. Nicely done icing.

--

Dave Smith wrote in rec.food.cooking:

> On 2016-12-16 7:45 PM, jmcquown wrote:
> > On 12/16/2016 7:35 PM, Dave Smith wrote:
>
> >
> > You know I'm not a baker, but I've been toying with the idea of
> > gingerbread. It's been years since I baked a pan of gingerbread.
> > The cake-like stuff, not cookies shaped like little people.
>
>
> Dang. That's something I haven't had since I was a kid. We always had
> it warm out of the oven. With just the two of us here there would be
> a lot of leftovers, so it never occurred to me to make it, but I
> suppose it would still be good leftover.

Dave, thats one of the few things my Mom used to make. She didn't do
it all from scratch but she'd use 1/2 a white cake mix then add ginger.
She'd tuck the other 1/2 of the mix in the freezer and on 'Charlotte's
day' make that up. (Mothers day, my birthday, and my brothers birthday
fall nominally in the same week, the middle day became 'Charlotte's
day' when we'd celebrate mothers day and the 2 birthdays and give
Charlotte back a real birthday since her's is just before Christmas and
gets largely forgotten due to that).

--

On Fri, 16 Dec 2016 23:07:49 -0800 (PST), dsi1 >
wrote:

>On Friday, December 16, 2016 at 2:34:19 PM UTC-10, Dave Smith wrote:
>> Holy cow. December is flying by. I made my light fruitcake last month. I
>> had been thinking about mince meat tarts and shortbreads, but I thought
>> it was too early. Today I realized that it is only 9 days away. This
>> afternoon I made three dozen mincemeat tarts. Tomorrow I will make some
>> more tarts and some shortbread. The shortbread needs at least a few
>> days to develop.
>
>My daughter made some cookies. Pretty little things.
>
>https://www.amazon.com/photos/share/...3TKe6lJa2kGkXi

wonderful! She has skills!
Janet US

"dsi1" wrote in message
...

On Friday, December 16, 2016 at 2:34:19 PM UTC-10, Dave Smith wrote:
> Holy cow. December is flying by. I made my light fruitcake last month. I
> had been thinking about mince meat tarts and shortbreads, but I thought
> it was too early. Today I realized that it is only 9 days away. This
> afternoon I made three dozen mincemeat tarts. Tomorrow I will make some
> more tarts and some shortbread. The shortbread needs at least a few
> days to develop.

My daughter made some cookies. Pretty little things.

https://www.amazon.com/photos/share/...3TKe6lJa2kGkXi

========================

She is very talented with all she makes)


--
http://www.helpforheroes.org.uk

On Friday, December 16, 2016 at 7:34:19 PM UTC-5, Dave Smith wrote:
> Holy cow. December is flying by. I made my light fruitcake last month. I
> had been thinking about mince meat tarts and shortbreads, but I thought
> it was too early. Today I realized that it is only 9 days away. This
> afternoon I made three dozen mincemeat tarts. Tomorrow I will make some
> more tarts and some shortbread. The shortbread needs at least a few
> days to develop.

Dave, I always make Mincemeat Pie for Thanksgiving using NoneSuch Prepared Meatmeat but adding addition chopped apple, raisins, nuts, and bourbon. I have not make them in the tart form, but would like to. Do you make your own mince meat for the tarts? I saw this recipe - http://blog.kingarthurflour.com/2010...d-mince-tarts/
It looks easy and very good. Is it similar to your recipe? Would you recommend it or could you post your recipe? Thanks

Rusty in MD

On Saturday, December 17, 2016 at 5:00:19 AM UTC-10, Ed Pawlowski wrote:
> On 12/17/2016 2:07 AM, dsi1 wrote:
> > On Friday, December 16, 2016 at 2:34:19 PM UTC-10, Dave Smith wrote:
> >> Holy cow. December is flying by. I made my light fruitcake last month. I
> >> had been thinking about mince meat tarts and shortbreads, but I thought
> >> it was too early. Today I realized that it is only 9 days away. This
> >> afternoon I made three dozen mincemeat tarts. Tomorrow I will make some
> >> more tarts and some shortbread. The shortbread needs at least a few
> >> days to develop.
> >
> > My daughter made some cookies. Pretty little things.
> >
> > https://www.amazon.com/photos/share/...3TKe6lJa2kGkXi
> >
>
> Yes, she did a nice job with the icing. Use a template? They look very
> professional Nothing like some Christmas morning sugar bombs to give
> the overly excited kids on Christmas morning.

She outlines the shape using a skinny tip and then flows on icing. It does seem like a kind of tricky thing to get the icing to flow right.

On Saturday, December 17, 2016 at 5:12:58 AM UTC-10, Dave Smith wrote:
> On 2016-12-17 2:07 AM, dsi1 wrote:
> > On Friday, December 16, 2016 at 2:34:19 PM UTC-10, Dave Smith wrote:
> >> Holy cow. December is flying by. I made my light fruitcake last month. I
> >> had been thinking about mince meat tarts and shortbreads, but I thought
> >> it was too early. Today I realized that it is only 9 days away. This
> >> afternoon I made three dozen mincemeat tarts. Tomorrow I will make some
> >> more tarts and some shortbread. The shortbread needs at least a few
> >> days to develop.
> >
> > My daughter made some cookies. Pretty little things.
> >
> > https://www.amazon.com/photos/share/...3TKe6lJa2kGkXi
> >
>
>
> Nice. I used to always avoid those silver ball bearing decorations
> because I had had so many rude surprises when I chomped into a cookie or
> cake and almost broke a tooth. Not too long ago I had something with
> fresh silver ball decorations and they were fairly soft.
>
> I am thinking about making some Empire Cookies. They have them in most
> of the local bakeries and charge a bundle for them. They aren't hard to
> make and I have a surplus of butter.
>
> Meanwhile... I may have messed up a batch of shortbread cookies. I
> thought I had more flour on hand so I had made two batches of pie dough
> for mincemeat tarts. I had planned to make shortbread today and figured
> there was enough flour on hand to make one batch and I could make the
> other one later. I had left the butter out on the counter to soften. I
> know they are rich and I had my mind set on one cup, so I cut off one
> cup and creamed it with the sugar. Checking the flour required I noticed
> that the recipe says only a half cup. I added another half cup of sugar
> and creamed it in. Now I have a bit of a problem. Double batches of
> cookies never seem to work for me, and I don't have enough flour for a
> double batch. I am going out in a few minutes to get more flour and
> will decide if I am going to risk a double batch or try to halve the
> creamed mixture and use half of it with each dose of flour. I am just
> not sure how much of the creamed butter and sugar I can get and how
> evenly I can split it. At least this recipe calls for using only 1 3/4
> of the 2 cups and then adding in the extra 1/4 as needed to get the
> right consistency.

Oddly enough, shortbread cookies are trending on this rock. I never did make these cookies but I'll have to give it a try. I've got plenty of flour, butter, and sugar.

https://mommyintervention.files.word...9170458206.jpg

On Saturday, December 17, 2016 at 6:12:47 AM UTC-10, U.S. Janet B. wrote:
> On Fri, 16 Dec 2016 23:07:49 -0800 (PST), dsi1 <dsi1yahoo.com>
> wrote:
>
> >On Friday, December 16, 2016 at 2:34:19 PM UTC-10, Dave Smith wrote:
> >> Holy cow. December is flying by. I made my light fruitcake last month. I
> >> had been thinking about mince meat tarts and shortbreads, but I thought
> >> it was too early. Today I realized that it is only 9 days away. This
> >> afternoon I made three dozen mincemeat tarts. Tomorrow I will make some
> >> more tarts and some shortbread. The shortbread needs at least a few
> >> days to develop.
> >
> >My daughter made some cookies. Pretty little things.
> >
> >https://www.amazon.com/photos/share/...3TKe6lJa2kGkXi
>
> wonderful! She has skills!
> Janet US

I think so. Probably more than I realize. My wife said that she was decorating Christmas trees for Macy's.

On Saturday, December 17, 2016 at 6:34:03 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Friday, December 16, 2016 at 2:34:19 PM UTC-10, Dave Smith wrote:
> > Holy cow. December is flying by. I made my light fruitcake last month. I
> > had been thinking about mince meat tarts and shortbreads, but I thought
> > it was too early. Today I realized that it is only 9 days away. This
> > afternoon I made three dozen mincemeat tarts. Tomorrow I will make some
> > more tarts and some shortbread. The shortbread needs at least a few
> > days to develop.
>
> My daughter made some cookies. Pretty little things.
>
> https://www.amazon.com/photos/share/...3TKe6lJa2kGkXi
>
> ========================
>
> She is very talented with all she makes)
>
>
> --
> http://www.helpforheroes.org.uk

I was surprised to open my refrigerator to find cookies in the shape of candy canes and Christmas trees nicely wrapped in clear packages standing up in a tray. It's not something one would expect to find.

On Sat, 17 Dec 2016 08:38:46 -0800 (PST), Rusty >
wrote:

>On Friday, December 16, 2016 at 7:34:19 PM UTC-5, Dave Smith wrote:
>> Holy cow. December is flying by. I made my light fruitcake last month. I
>> had been thinking about mince meat tarts and shortbreads, but I thought
>> it was too early. Today I realized that it is only 9 days away. This
>> afternoon I made three dozen mincemeat tarts. Tomorrow I will make some
>> more tarts and some shortbread. The shortbread needs at least a few
>> days to develop.
>
>Dave, I always make Mincemeat Pie for Thanksgiving using NoneSuch Prepared Meatmeat but adding addition chopped apple, raisins, nuts, and bourbon. I have not make them in the tart form, but would like to. Do you make your own mince meat for the tarts? I saw this recipe - http://blog.kingarthurflour.com/2010...d-mince-tarts/
>It looks easy and very good. Is it similar to your recipe? Would you recommend it or could you post your recipe? Thanks
>
>Rusty in MD

I make traditional ones and that's a good recipe - do not leave out
the golden raisins and currants, using only regular raisins does not
work. I certainly do not freeze it, I put it in jars with sealed
lids and store for at least a couple of months, usually more. It
needs time to 'mature' in the booze. I don't put almonds, none of us
like them in it, though my recipe asks for them too. I shall make
some pies this afternoon and last week knowing I was going to do so, I
opened the jars and fed them some rum Let us know how they turn
out.

I like both types of gingerbread; the cake type or the cookies. But this recipe for
a "topping" makes the cake type my favorite:

Grandma's Gingerbread Topping

Mix your favorite cakey gingerbread recipe that will bake in an 8 x 8 inch pan.
Grease the pan thoroughly, especially the sides.
Melt 4 T. Butter in the pan and add 1 C. light molasses and 1/2 C. raisins. Heat
Slowly until hot, but not boiling. Remove from heat.
Arrange 2-3 sliced, peeled and cored apples in the bottom of the pan, covering
the sauce in the bottom. Pour gingerbread batter over the top in an even layer.
Bake at 350 deg. for approx. 50 minutes or until cake tests done. Serve warm with
ice cream or whipped cream flavored with a little ground ginger and a sprinkle of
nutmeg, if desired.

This is SO good; if you like the components, you should love this.

N.

On 2016-12-17 11:38 AM, Rusty wrote:
> On Friday, December 16, 2016 at 7:34:19 PM UTC-5, Dave Smith wrote:
>> Holy cow. December is flying by. I made my light fruitcake last month. I
>> had been thinking about mince meat tarts and shortbreads, but I thought
>> it was too early. Today I realized that it is only 9 days away. This
>> afternoon I made three dozen mincemeat tarts. Tomorrow I will make some
>> more tarts and some shortbread. The shortbread needs at least a few
>> days to develop.
>
> Dave, I always make Mincemeat Pie for Thanksgiving using NoneSuch Prepared Meatmeat but adding addition chopped apple, raisins, nuts, and bourbon. I have not make them in the tart form, but would like to. Do you make your own mince meat for the tarts? I saw this recipe - http://blog.kingarthurflour.com/2010...d-mince-tarts/
> It looks easy and very good. Is it similar to your recipe? Would you recommend it or could you post your recipe? Thanks
>
>

I cheat. I use a bottle mincemeat, but lace it with some brandy.

My mother used to make mincemeat pie for dessert on New Years day. A
little goes a long way.

Rusty, have you ever tried Crosse and Blackwell prepared mincemeat? I think
it is so much better than Nonesuch. Give it a try. It should be easy to find at
your supermarket. I can tell just by looking at the product through the glass jar
that it should taste better...more like homemade, I think.

N.

On 12/17/2016 8:43 AM, Dave Smith wrote:
> On 2016-12-16 7:45 PM, jmcquown wrote:
>> On 12/16/2016 7:35 PM, Dave Smith wrote:
>
>>
>> You know I'm not a baker, but I've been toying with the idea of
>> gingerbread. It's been *years* since I baked a pan of gingerbread.
>> The cake-like stuff, not cookies shaped like little people.
>
>
> Dang. That's something I haven't had since I was a kid. We always had it
> warm out of the oven. With just the two of us here there would be a lot
> of leftovers, so it never occurred to me to make it, but I suppose it
> would still be good leftover.
>
>
I dredged up my mom's recipe from Google, which seems to archive
everything. This ginger bread was really wonderful.

Mom's tried and true recipe for Gingerbread:

2-1/3 c. all-purpose flour
1/3 c. sugar
1 c. molasses
3/4 c. very warm water
1/2 c. vegetable shortening
1 egg
1 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cinnamon
3/4 tsp. salt

Preheat oven to 325 F. Grease and flour a 9X9 baking pan. Beat all
ingredients together in a large bowl using a mixer on low speed for 30
seconds, scraping sides of the bowl constantly. Beat on medium speed
for 3 minutes. Pour batter into pan. Bake about 50 minutes or until a
toothpick inserted in the center comes out clean.

My much later addition for topping:

2 c. chilled whipping cream
1/4 c. clover honey
1/2 tsp. ground ginger

Beat in a chilled bowl until stiff peaks form. Refrigerate 1 hour
before serving.

Jill

On Saturday, December 17, 2016 at 7:31:19 AM UTC-10, Nancy2 wrote:
> I like both types of gingerbread; the cake type or the cookies. But this recipe for
> a "topping" makes the cake type my favorite:
>
> Grandma's Gingerbread Topping
>
> Mix your favorite cakey gingerbread recipe that will bake in an 8 x 8 inch pan.
> Grease the pan thoroughly, especially the sides.
> Melt 4 T. Butter in the pan and add 1 C. light molasses and 1/2 C. raisins. Heat
> Slowly until hot, but not boiling. Remove from heat.
> Arrange 2-3 sliced, peeled and cored apples in the bottom of the pan, covering
> the sauce in the bottom. Pour gingerbread batter over the top in an even layer.
> Bake at 350 deg. for approx. 50 minutes or until cake tests done. Serve warm with
> ice cream or whipped cream flavored with a little ground ginger and a sprinkle of
> nutmeg, if desired.
>
> This is SO good; if you like the components, you should love this.
>
> N.

This sounds great. One cup of molasses might be too overwhelming for my Yankee tastes though.

On 12/17/2016 12:31 PM, Nancy2 wrote:
>
> I like both types of gingerbread; the cake type or the cookies. But this recipe for
> a "topping" makes the cake type my favorite:
>
> Grandma's Gingerbread Topping
>
> Mix your favorite cakey gingerbread recipe that will bake in an 8 x 8 inch pan.
> Grease the pan thoroughly, especially the sides.
> Melt 4 T. Butter in the pan and add 1 C. light molasses and 1/2 C. raisins. Heat
> Slowly until hot, but not boiling. Remove from heat.
> Arrange 2-3 sliced, peeled and cored apples in the bottom of the pan, covering
> the sauce in the bottom. Pour gingerbread batter over the top in an even layer.
> Bake at 350 deg. for approx. 50 minutes or until cake tests done. Serve warm with
> ice cream or whipped cream flavored with a little ground ginger and a sprinkle of
> nutmeg, if desired.
>
> This is SO good; if you like the components, you should love this.
>
> N.
>
Wow. That's a little too fussy for a topping. IMHO.

Jill

On 2016-12-17 11:58 AM, dsi1 wrote:
> On Saturday, December 17, 2016 at 5:12:58 AM UTC-10, Dave Smith wrote:
>> On 2016-12-17 2:07 AM, dsi1 wrote:
>>> On Friday, December 16, 2016 at 2:34:19 PM UTC-10, Dave Smith wrote:
>>>> Holy cow. December is flying by. I made my light fruitcake last month. I
>>>> had been thinking about mince meat tarts and shortbreads, but I thought
>>>> it was too early. Today I realized that it is only 9 days away. This
>>>> afternoon I made three dozen mincemeat tarts. Tomorrow I will make some
>>>> more tarts and some shortbread. The shortbread needs at least a few
>>>> days to develop.
>>>
>>> My daughter made some cookies. Pretty little things.
>>>
>>> https://www.amazon.com/photos/share/...3TKe6lJa2kGkXi
>>>
>>
>>
>> Nice. I used to always avoid those silver ball bearing decorations
>> because I had had so many rude surprises when I chomped into a cookie or
>> cake and almost broke a tooth. Not too long ago I had something with
>> fresh silver ball decorations and they were fairly soft.
>>
>> I am thinking about making some Empire Cookies. They have them in most
>> of the local bakeries and charge a bundle for them. They aren't hard to
>> make and I have a surplus of butter.
>>
>> Meanwhile... I may have messed up a batch of shortbread cookies. I
>> thought I had more flour on hand so I had made two batches of pie dough
>> for mincemeat tarts. I had planned to make shortbread today and figured
>> there was enough flour on hand to make one batch and I could make the
>> other one later. I had left the butter out on the counter to soften. I
>> know they are rich and I had my mind set on one cup, so I cut off one
>> cup and creamed it with the sugar. Checking the flour required I noticed
>> that the recipe says only a half cup. I added another half cup of sugar
>> and creamed it in. Now I have a bit of a problem. Double batches of
>> cookies never seem to work for me, and I don't have enough flour for a
>> double batch. I am going out in a few minutes to get more flour and
>> will decide if I am going to risk a double batch or try to halve the
>> creamed mixture and use half of it with each dose of flour. I am just
>> not sure how much of the creamed butter and sugar I can get and how
>> evenly I can split it. At least this recipe calls for using only 1 3/4
>> of the 2 cups and then adding in the extra 1/4 as needed to get the
>> right consistency.
>
> Oddly enough, shortbread cookies are trending on this rock. I never did make these cookies but I'll have to give it a try. I've got plenty of flour, butter, and sugar.
>
> https://mommyintervention.files.word...9170458206.jpg
>
They look interesting, but my years of experience leads me to believe
that home made shortbread is always better than store bought. The
exception might be those chunks of Scottish shortbread.

On 2016-12-17 12:39 PM, jmcquown wrote:
> Mom's tried and true recipe for Gingerbread:

Thanks Jill. I copied it to my recipe files and will give it a trial
sometime next year when all the Christmas goodies are gone.

On Saturday, December 17, 2016 at 7:40:31 AM UTC-10, Dave Smith wrote:
> On 2016-12-17 11:58 AM, dsi1 wrote:
> > On Saturday, December 17, 2016 at 5:12:58 AM UTC-10, Dave Smith wrote:
> >> On 2016-12-17 2:07 AM, dsi1 wrote:
> >>> On Friday, December 16, 2016 at 2:34:19 PM UTC-10, Dave Smith wrote:
> >>>> Holy cow. December is flying by. I made my light fruitcake last month. I
> >>>> had been thinking about mince meat tarts and shortbreads, but I thought
> >>>> it was too early. Today I realized that it is only 9 days away. This
> >>>> afternoon I made three dozen mincemeat tarts. Tomorrow I will make some
> >>>> more tarts and some shortbread. The shortbread needs at least a few
> >>>> days to develop.
> >>>
> >>> My daughter made some cookies. Pretty little things.
> >>>
> >>> https://www.amazon.com/photos/share/...3TKe6lJa2kGkXi
> >>>
> >>
> >>
> >> Nice. I used to always avoid those silver ball bearing decorations
> >> because I had had so many rude surprises when I chomped into a cookie or
> >> cake and almost broke a tooth. Not too long ago I had something with
> >> fresh silver ball decorations and they were fairly soft.
> >>
> >> I am thinking about making some Empire Cookies. They have them in most
> >> of the local bakeries and charge a bundle for them. They aren't hard to
> >> make and I have a surplus of butter.
> >>
> >> Meanwhile... I may have messed up a batch of shortbread cookies. I
> >> thought I had more flour on hand so I had made two batches of pie dough
> >> for mincemeat tarts. I had planned to make shortbread today and figured
> >> there was enough flour on hand to make one batch and I could make the
> >> other one later. I had left the butter out on the counter to soften. I
> >> know they are rich and I had my mind set on one cup, so I cut off one
> >> cup and creamed it with the sugar. Checking the flour required I noticed
> >> that the recipe says only a half cup. I added another half cup of sugar
> >> and creamed it in. Now I have a bit of a problem. Double batches of
> >> cookies never seem to work for me, and I don't have enough flour for a
> >> double batch. I am going out in a few minutes to get more flour and
> >> will decide if I am going to risk a double batch or try to halve the
> >> creamed mixture and use half of it with each dose of flour. I am just
> >> not sure how much of the creamed butter and sugar I can get and how
> >> evenly I can split it. At least this recipe calls for using only 1 3/4
> >> of the 2 cups and then adding in the extra 1/4 as needed to get the
> >> right consistency.
> >
> > Oddly enough, shortbread cookies are trending on this rock. I never did make these cookies but I'll have to give it a try. I've got plenty of flour, butter, and sugar.
> >
> > https://mommyintervention.files.word...9170458206.jpg
> >
> They look interesting, but my years of experience leads me to believe
> that home made shortbread is always better than store bought. The
> exception might be those chunks of Scottish shortbread.

That's easy enough to test out. They sell a lot of homemade shortbread around here for fundraisers. What do you think of adding cornstarch to the mix?

On Saturday, December 17, 2016 at 12:34:45 PM UTC-5, Nancy2 wrote:
> Rusty, have you ever tried Crosse and Blackwell prepared mincemeat? I think
> it is so much better than Nonesuch. Give it a try. It should be easy to find at
> your supermarket. I can tell just by looking at the product through the glass jar
> that it should taste better...more like homemade, I think.
>
> N.

Yes, I actually use the Crosse & Blackwell mincemeat now. I used to use the Nonesuch years ago. I'm not sure I want to go to the trouble of making it from scratch if you and Dave suggest the prepared mincemeat is just as good.. Christmas is coming fast. I still have gingerbread men and oatmeal cutout cookies to bake and decorate. I made Gumdrops cookies, peanut blossom cookies and M&M oatmeal peanut butter cookies already. I'm going to try the Andes chocolate cookies this year. My daughter made them last year and they were a big hit.

Rusty in MD (with roots in Massachusetts & Canada)

On 12/17/2016 12:48 PM, Dave Smith wrote:
> On 2016-12-17 12:39 PM, jmcquown wrote:
>> Mom's tried and true recipe for Gingerbread:
>
> Thanks Jill. I copied it to my recipe files and will give it a trial
> sometime next year when all the Christmas goodies are gone.
>
I always loved it. Mom never tasted the whipped cream ginger topping I
came up with later. (Topping is completely optional, of course.) At
any rate, in a square 9X9 pan it's really isn't too much cake for 2
people. It's great warm out of the oven but also very tasty at room
temp. You can always heat a slice or two in the microwave.

Jill

On 2016-12-17 12:54 PM, dsi1 wrote:
> On Saturday, December 17, 2016 at 7:40:31 AM UTC-10, Dave Smith

>>> Oddly enough, shortbread cookies are trending on this rock. I
>>> never did make these cookies but I'll have to give it a try. I've
>>> got plenty of flour, butter, and sugar.
>>>
>>> https://mommyintervention.files.word...9170458206.jpg
>>>
>>
>>>
They look interesting, but my years of experience leads me to believe
>> that home made shortbread is always better than store bought. The
>> exception might be those chunks of Scottish shortbread.
>
> That's easy enough to test out. They sell a lot of homemade
> shortbread around here for fundraisers. What do you think of adding
> cornstarch to the mix?
>

I have had them and they are good. I use my mother's recipe, and that is
a simple three ingredient one.... 1 cup butter, 1/2 cup brown sugar and
2 cups AP flour. Cream the butter and sugar together, add 1-3/4 cup of
the flour. Form a ball, wrap it in waxed paper or plastic wrap and chill
for 15 minutes. Then knead in the other 1/4 cup flour, roll it out and
then use cookie cutters, place on a cookie sheet and bake at 300F for 18-20.

On Saturday, December 17, 2016 at 8:06:41 AM UTC-10, Dave Smith wrote:
> On 2016-12-17 12:54 PM, dsi1 wrote:
> > On Saturday, December 17, 2016 at 7:40:31 AM UTC-10, Dave Smith
>
> >>> Oddly enough, shortbread cookies are trending on this rock. I
> >>> never did make these cookies but I'll have to give it a try. I've
> >>> got plenty of flour, butter, and sugar.
> >>>
> >>> https://mommyintervention.files.word...9170458206.jpg
> >>>
> >>
> >>>
> They look interesting, but my years of experience leads me to believe
> >> that home made shortbread is always better than store bought. The
> >> exception might be those chunks of Scottish shortbread.
> >
> > That's easy enough to test out. They sell a lot of homemade
> > shortbread around here for fundraisers. What do you think of adding
> > cornstarch to the mix?
> >
>
> I have had them and they are good. I use my mother's recipe, and that is
> a simple three ingredient one.... 1 cup butter, 1/2 cup brown sugar and
> 2 cups AP flour. Cream the butter and sugar together, add 1-3/4 cup of
> the flour. Form a ball, wrap it in waxed paper or plastic wrap and chill
> for 15 minutes. Then knead in the other 1/4 cup flour, roll it out and
> then use cookie cutters, place on a cookie sheet and bake at 300F for 18-20.

Thanks for the recipe. I like recipes that are easy to memorize. I'll probably add in some salt though.

Fussy? Not at all. Change proportions to your taste .. Like decrease the
molasses if you want. The apple slices don't have to be "arranged"...it
makes the upside down pieces attractive, but they taste just as good if you
just put them in a layer without any "arrangement."

But, if that's your impression, then you won't get a chance to enjoy it. Whatever.

N.

"dsi1" wrote in message
...

On Saturday, December 17, 2016 at 6:34:03 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Friday, December 16, 2016 at 2:34:19 PM UTC-10, Dave Smith wrote:
> > Holy cow. December is flying by. I made my light fruitcake last month. I
> > had been thinking about mince meat tarts and shortbreads, but I thought
> > it was too early. Today I realized that it is only 9 days away. This
> > afternoon I made three dozen mincemeat tarts. Tomorrow I will make some
> > more tarts and some shortbread. The shortbread needs at least a few
> > days to develop.
>
> My daughter made some cookies. Pretty little things.
>
> https://www.amazon.com/photos/share/...3TKe6lJa2kGkXi
>
> ========================
>
> She is very talented with all she makes)
>
>
> --
> http://www.helpforheroes.org.uk

I was surprised to open my refrigerator to find cookies in the shape of
candy canes and Christmas trees nicely wrapped in clear packages standing up
in a tray. It's not something one would expect to find.


==========

Heh you are lucky to have her)))


--
http://www.helpforheroes.org.uk

On Saturday, December 17, 2016 at 9:41:01 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, December 17, 2016 at 6:34:03 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Friday, December 16, 2016 at 2:34:19 PM UTC-10, Dave Smith wrote:
> > > Holy cow. December is flying by. I made my light fruitcake last month. I
> > > had been thinking about mince meat tarts and shortbreads, but I thought
> > > it was too early. Today I realized that it is only 9 days away. This
> > > afternoon I made three dozen mincemeat tarts. Tomorrow I will make some
> > > more tarts and some shortbread. The shortbread needs at least a few
> > > days to develop.
> >
> > My daughter made some cookies. Pretty little things.
> >
> > https://www.amazon.com/photos/share/...3TKe6lJa2kGkXi
> >
> > ========================
> >
> > She is very talented with all she makes)
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> I was surprised to open my refrigerator to find cookies in the shape of
> candy canes and Christmas trees nicely wrapped in clear packages standing up
> in a tray. It's not something one would expect to find.
>
>
> ==========
>
> Heh you are lucky to have her)))
>
>
> --
> http://www.helpforheroes.org.uk

Today she was packing green stuff in little jars. She said it was a facial scrub of tea and sugar. She's using medium grain sugar. She added coconut oil to make it a paste. I'm thinking it would make a good sprinkle on top of ginger muffins.

"dsi1" wrote in message
...

On Saturday, December 17, 2016 at 9:41:01 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, December 17, 2016 at 6:34:03 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Friday, December 16, 2016 at 2:34:19 PM UTC-10, Dave Smith wrote:
> > > Holy cow. December is flying by. I made my light fruitcake last month.
> > > I
> > > had been thinking about mince meat tarts and shortbreads, but I
> > > thought
> > > it was too early. Today I realized that it is only 9 days away. This
> > > afternoon I made three dozen mincemeat tarts. Tomorrow I will make
> > > some
> > > more tarts and some shortbread. The shortbread needs at least a few
> > > days to develop.
> >
> > My daughter made some cookies. Pretty little things.
> >
> > https://www.amazon.com/photos/share/...3TKe6lJa2kGkXi
> >
> > ========================
> >
> > She is very talented with all she makes)
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> I was surprised to open my refrigerator to find cookies in the shape of
> candy canes and Christmas trees nicely wrapped in clear packages standing
> up
> in a tray. It's not something one would expect to find.
>
>
> ==========
>
> Heh you are lucky to have her)))
>
>
> --
> http://www.helpforheroes.org.uk

Today she was packing green stuff in little jars. She said it was a facial
scrub of tea and sugar. She's using medium grain sugar. She added coconut
oil to make it a paste. I'm thinking it would make a good sprinkle on top of
ginger muffins.

===

lol so has she started her own business yet? If not, it can't be long



--
http://www.helpforheroes.org.uk

On 12/18/2016 12:30 AM, dsi1 wrote:
> Today she was packing green stuff in little jars. She said it was a facial scrub of tea and sugar. She's using
> medium grain sugar. She added coconut oil to make it a paste. I'm thinking it would make a good sprinkle on top
> of ginger muffins.

Yes but they must first be made with little raisin eyes and a smiley face.

;-)

On Sunday, December 18, 2016 at 12:19:00 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, December 17, 2016 at 9:41:01 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Saturday, December 17, 2016 at 6:34:03 AM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Friday, December 16, 2016 at 2:34:19 PM UTC-10, Dave Smith wrote:
> > > > Holy cow. December is flying by. I made my light fruitcake last month.
> > > > I
> > > > had been thinking about mince meat tarts and shortbreads, but I
> > > > thought
> > > > it was too early. Today I realized that it is only 9 days away. This
> > > > afternoon I made three dozen mincemeat tarts. Tomorrow I will make
> > > > some
> > > > more tarts and some shortbread. The shortbread needs at least a few
> > > > days to develop.
> > >
> > > My daughter made some cookies. Pretty little things.
> > >
> > > https://www.amazon.com/photos/share/...3TKe6lJa2kGkXi
> > >
> > > ========================
> > >
> > > She is very talented with all she makes)
> > >
> > >
> > > --
> > > http://www.helpforheroes.org.uk
> >
> > I was surprised to open my refrigerator to find cookies in the shape of
> > candy canes and Christmas trees nicely wrapped in clear packages standing
> > up
> > in a tray. It's not something one would expect to find.
> >
> >
> > ==========
> >
> > Heh you are lucky to have her)))
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> Today she was packing green stuff in little jars. She said it was a facial
> scrub of tea and sugar. She's using medium grain sugar. She added coconut
> oil to make it a paste. I'm thinking it would make a good sprinkle on top of
> ginger muffins.
>
> ===
>
> lol so has she started her own business yet? If not, it can't be long
>
>
>
> --
> http://www.helpforheroes.org.uk

It does look like she's packaging the stuff she makes for sale so perhaps she does have plans. That would be okay.

On Sunday, December 18, 2016 at 6:15:34 AM UTC-10, Sqwertz wrote:
> On 12/18/2016 12:30 AM, dsi1 wrote:
> > Today she was packing green stuff in little jars. She said it was a facial scrub of tea and sugar. She's using
> > medium grain sugar. She added coconut oil to make it a paste. I'm thinking it would make a good sprinkle on top
> > of ginger muffins.
>
> Yes but they must first be made with little raisin eyes and a smiley face.
>
> ;-)

That would be funny but ginger and green tea muffins might not appeal to the kids. I'd sure dig it though.

http://lh6.ggpht.com/_Dwex9AQ8IuA/TE...muffin-550.jpg

"dsi1" wrote in message
...

On Sunday, December 18, 2016 at 12:19:00 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, December 17, 2016 at 9:41:01 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Saturday, December 17, 2016 at 6:34:03 AM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Friday, December 16, 2016 at 2:34:19 PM UTC-10, Dave Smith wrote:
> > > > Holy cow. December is flying by. I made my light fruitcake last
> > > > month.
> > > > I
> > > > had been thinking about mince meat tarts and shortbreads, but I
> > > > thought
> > > > it was too early. Today I realized that it is only 9 days away.
> > > > This
> > > > afternoon I made three dozen mincemeat tarts. Tomorrow I will make
> > > > some
> > > > more tarts and some shortbread. The shortbread needs at least a few
> > > > days to develop.
> > >
> > > My daughter made some cookies. Pretty little things.
> > >
> > > https://www.amazon.com/photos/share/...3TKe6lJa2kGkXi
> > >
> > > ========================
> > >
> > > She is very talented with all she makes)
> > >
> > >
> > > --
> > > http://www.helpforheroes.org.uk
> >
> > I was surprised to open my refrigerator to find cookies in the shape of
> > candy canes and Christmas trees nicely wrapped in clear packages
> > standing
> > up
> > in a tray. It's not something one would expect to find.
> >
> >
> > ==========
> >
> > Heh you are lucky to have her)))
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> Today she was packing green stuff in little jars. She said it was a facial
> scrub of tea and sugar. She's using medium grain sugar. She added coconut
> oil to make it a paste. I'm thinking it would make a good sprinkle on top
> of
> ginger muffins.
>
> ===
>
> lol so has she started her own business yet? If not, it can't be long
>
>
>
> --
> http://www.helpforheroes.org.uk

It does look like she's packaging the stuff she makes for sale so perhaps
she does have plans. That would be okay.

===

) I send her all the luck in the world It is wonderful to make your
living in something you love)




--
http://www.helpforheroes.org.uk

On Sunday, December 18, 2016 at 8:46:52 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Sunday, December 18, 2016 at 12:19:00 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Saturday, December 17, 2016 at 9:41:01 AM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Saturday, December 17, 2016 at 6:34:03 AM UTC-10, Ophelia wrote:
> > > > "dsi1" wrote in message
> > > > ...
> > > >
> > > > On Friday, December 16, 2016 at 2:34:19 PM UTC-10, Dave Smith wrote:
> > > > > Holy cow. December is flying by. I made my light fruitcake last
> > > > > month.
> > > > > I
> > > > > had been thinking about mince meat tarts and shortbreads, but I
> > > > > thought
> > > > > it was too early. Today I realized that it is only 9 days away.
> > > > > This
> > > > > afternoon I made three dozen mincemeat tarts. Tomorrow I will make
> > > > > some
> > > > > more tarts and some shortbread. The shortbread needs at least a few
> > > > > days to develop.
> > > >
> > > > My daughter made some cookies. Pretty little things.
> > > >
> > > > https://www.amazon.com/photos/share/...3TKe6lJa2kGkXi
> > > >
> > > > ========================
> > > >
> > > > She is very talented with all she makes)
> > > >
> > > >
> > > > --
> > > > http://www.helpforheroes.org.uk
> > >
> > > I was surprised to open my refrigerator to find cookies in the shape of
> > > candy canes and Christmas trees nicely wrapped in clear packages
> > > standing
> > > up
> > > in a tray. It's not something one would expect to find.
> > >
> > >
> > > ==========
> > >
> > > Heh you are lucky to have her)))
> > >
> > >
> > > --
> > > http://www.helpforheroes.org.uk
> >
> > Today she was packing green stuff in little jars. She said it was a facial
> > scrub of tea and sugar. She's using medium grain sugar. She added coconut
> > oil to make it a paste. I'm thinking it would make a good sprinkle on top
> > of
> > ginger muffins.
> >
> > ===
> >
> > lol so has she started her own business yet? If not, it can't be long
> >
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> It does look like she's packaging the stuff she makes for sale so perhaps
> she does have plans. That would be okay.
>
> ===
>
> ) I send her all the luck in the world It is wonderful to make your
> living in something you love)
>
>
>
>
> --
> http://www.helpforheroes.org.uk

That girl does have talents. In order to make a living in something you love, you have to apply yourself. That's always the tricky part. I saw this written on the back of a t-shirt while waiting in a long line to register my truck. It struck me as being true.

"Hard work beats talent, if talent doesn't work hard."