I'm planning to prepare a Christmas gift box to send to our nephew who is an
Army helicopter pilot stationed in Korea. Does anybody have any good
suggestions for cookies that would ship well and stay reasonably fresh? Crisp
cookies end up in crumbs, chocolate chip cookies get stale so fast, and he
doesn't like biscotti. I would really appreciate suggestions and recipes if you
have any special ones.

> "Gigi"
>
>I'm planning to prepare a Christmas gift box to send to our nephew who is an
>Army helicopter pilot stationed in Korea. Does anybody have any good
>suggestions for cookies that would ship well and stay reasonably fresh?
>Crisp
>cookies end up in crumbs, chocolate chip cookies get stale so fast, and he
>doesn't like biscotti. I would really appreciate suggestions and recipes if
>you
>have any special ones.

Bake *whatever* cookies and pack in a tin... place tin in a large strong carton
and cushion with hard sausages, chocolate bars, chewing gum, Hustler magazines,
high quality warm socks from Cabela's.... he won't care one whit about cookie
breakage.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

> "Gigi"
>
>I'm planning to prepare a Christmas gift box to send to our nephew who is an
>Army helicopter pilot stationed in Korea. Does anybody have any good
>suggestions for cookies that would ship well and stay reasonably fresh?
>Crisp
>cookies end up in crumbs, chocolate chip cookies get stale so fast, and he
>doesn't like biscotti. I would really appreciate suggestions and recipes if
>you
>have any special ones.

Bake *whatever* cookies and pack in a tin... place tin in a large strong carton
and cushion with hard sausages, chocolate bars, chewing gum, Hustler magazines,
high quality warm socks from Cabela's.... he won't care one whit about cookie
breakage.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

On Sat, 11 Dec 2004 15:27:52 GMT, "Gigi" <itchyfeet(no >
wrote:

>I'm planning to prepare a Christmas gift box to send to our nephew who is an
>Army helicopter pilot stationed in Korea. Does anybody have any good
>suggestions for cookies that would ship well and stay reasonably fresh? Crisp
>cookies end up in crumbs, chocolate chip cookies get stale so fast, and he
>doesn't like biscotti. I would really appreciate suggestions and recipes if you
>have any special ones.

I once read a tip that you should place two cookies, back to back, and wrap
them in foil. Saves on breakage and should keep the cookies fresher a bit
longer. Personally, I'd put bubble wrap between twosomes of cookies, for
even better protection.

I have some friends who are stationed in Okinawa. For the past couple of
years, I've sent them homemade fudge in disposable aluminum pans, and it
arrived in great condition.

For more ideas:
http://homecooking.about.com/library.../aa120699c.htm

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

On Sat, 11 Dec 2004 15:27:52 GMT, "Gigi" <itchyfeet(no >
wrote:

>I'm planning to prepare a Christmas gift box to send to our nephew who is an
>Army helicopter pilot stationed in Korea. Does anybody have any good
>suggestions for cookies that would ship well and stay reasonably fresh? Crisp
>cookies end up in crumbs, chocolate chip cookies get stale so fast, and he
>doesn't like biscotti. I would really appreciate suggestions and recipes if you
>have any special ones.

I once read a tip that you should place two cookies, back to back, and wrap
them in foil. Saves on breakage and should keep the cookies fresher a bit
longer. Personally, I'd put bubble wrap between twosomes of cookies, for
even better protection.

I have some friends who are stationed in Okinawa. For the past couple of
years, I've sent them homemade fudge in disposable aluminum pans, and it
arrived in great condition.

For more ideas:
http://homecooking.about.com/library.../aa120699c.htm

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Gigi wrote:
> I'm planning to prepare a Christmas gift box to send to our nephew who is an
> Army helicopter pilot stationed in Korea. Does anybody have any good
> suggestions for cookies that would ship well and stay reasonably fresh? Crisp
> cookies end up in crumbs, chocolate chip cookies get stale so fast, and he
> doesn't like biscotti. I would really appreciate suggestions and recipes if you
> have any special ones.
>

You meant Christmas *next year* right? LOL The
shipping deadline for APO Christmas packages to
arrive by Christmas was back in October, I believe?
No matter when they arrive though, I'm positive
they'll be much appreciated.
Goomba

Gigi wrote:
> I'm planning to prepare a Christmas gift box to send to our nephew who is an
> Army helicopter pilot stationed in Korea. Does anybody have any good
> suggestions for cookies that would ship well and stay reasonably fresh? Crisp
> cookies end up in crumbs, chocolate chip cookies get stale so fast, and he
> doesn't like biscotti. I would really appreciate suggestions and recipes if you
> have any special ones.
>

You meant Christmas *next year* right? LOL The
shipping deadline for APO Christmas packages to
arrive by Christmas was back in October, I believe?
No matter when they arrive though, I'm positive
they'll be much appreciated.
Goomba

"Gigi" <itchyfeet(no > wrote in message
k.net...
> I'm planning to prepare a Christmas gift box to send to our nephew who is
an
> Army helicopter pilot stationed in Korea. Does anybody have any good
> suggestions for cookies that would ship well and stay reasonably fresh?
Crisp
> cookies end up in crumbs, chocolate chip cookies get stale so fast, and he
> doesn't like biscotti. I would really appreciate suggestions and recipes
if you
> have any special ones.
>

When I was in the Navy in Viet Nam, my mother used to send me cookies and
other edibles. The cookies she sent were always of the softer variety well
sealed and cushioned in crunched paper from the local newspaper. She sent:
peanut butter cookies, chocolate chip cookies, sugar cookies, and persimmon
cookies. They always arrived in good condition and were very popular with my
shipmates. My favorite, that I did not share, was fruitcake!.

Charliam

"Gigi" <itchyfeet(no > wrote in message
k.net...
> I'm planning to prepare a Christmas gift box to send to our nephew who is
an
> Army helicopter pilot stationed in Korea. Does anybody have any good
> suggestions for cookies that would ship well and stay reasonably fresh?
Crisp
> cookies end up in crumbs, chocolate chip cookies get stale so fast, and he
> doesn't like biscotti. I would really appreciate suggestions and recipes
if you
> have any special ones.
>

When I was in the Navy in Viet Nam, my mother used to send me cookies and
other edibles. The cookies she sent were always of the softer variety well
sealed and cushioned in crunched paper from the local newspaper. She sent:
peanut butter cookies, chocolate chip cookies, sugar cookies, and persimmon
cookies. They always arrived in good condition and were very popular with my
shipmates. My favorite, that I did not share, was fruitcake!.

Charliam

Whatever kind of cookies you decide to make, stack 4 or 5, wrap in waxed
paper. The ends of the paper should be long enough to twist closed--this will
help keep them from shifting around.
Nancree

Whatever kind of cookies you decide to make, stack 4 or 5, wrap in waxed
paper. The ends of the paper should be long enough to twist closed--this will
help keep them from shifting around.
Nancree

Gigi wrote:
> I'm planning to prepare a Christmas gift box to send to our nephew who is an
> Army helicopter pilot stationed in Korea. Does anybody have any good
> suggestions for cookies that would ship well and stay reasonably fresh? Crisp
> cookies end up in crumbs, chocolate chip cookies get stale so fast, and he
> doesn't like biscotti. I would really appreciate suggestions and recipes if you
> have any special ones.
>

I've made these before. They are very good, and nearly bullet proof.
The web page is amusing and has pictures that might be helpful.

Grandma Rosenwald's Pfefferneusse
(From Brad Sondahl's "Cooking by Dead Reckoning"
http://sondahl.com/cooking.html )

These cookies are a whole different world from all those other cookies.
First, they're hard as little rocks, so if you have dentures or loose
fillings, beware. (Suck on them to soften them up. Second, who ever
heard of cooking cookie dough on the stove? (Besides oatmeal nobakes,
which also deserve mention) Third, this recipe is the original, and
makes 500 cookies per batch. We usually eat two batches over the
holiday season. I only make them at Christmas because that's when
Grandma Rosenwald would send me a coffee can full. There are a lot of
pfefferneusse recipes in the world, and some of them taste really bad.
This is the best... If you're a sissy, try making a small batch by
cutting the portions back by a factor of 3.

Cook to boiling in a 2 quart sauce pan :
1 1/3 cup corn syrup, plus 1 1/3 cup honey*
3 cups sugar
1 1/2 cup butter or margarine
2 tsp cloves
2 tsp cinnamon

In a really big bowl, put in 11 cups of flour, 1 tsp soda, and 3 tsp
cream of tartar. Pour in the hot liquid, and stir with a big wooden
spoon until it starts forming a stiff dough. Work it with your hands
until you can form coils about the diameter of a quarter. Add more
flour if it isn't stiff enough to do this. Form all the coils before
the dough cools. Set about six of the coils on a bread board, and slice
across them, each about 1/4 inch thick. Separate the little coins and
set them close together on cookie sheets (they don't swell too much).
Bake them about 12 minutes at 350 degrees--they should turn slightly
brown when done, particularly on the bottom. I bake them production
style--putting in a batch every six minutes, moving them up to the top
shelf for six more as the top shelf gets done. Scrape them off the pan
onto the table or somewhere, and let them cool. They are delightful
when still warm, and not too hard at all. They take on their hard
persona in about a half hour. These cookies could be hard tack for
arctic expeditions--they won't crumble even if you wad them in your
pocket with your keys and Swiss army knife.

*Can be all white or dark syrup or all honey, depending on what you've
got. Honey makes it tangier though.

Gigi wrote:
> I'm planning to prepare a Christmas gift box to send to our nephew who is an
> Army helicopter pilot stationed in Korea. Does anybody have any good
> suggestions for cookies that would ship well and stay reasonably fresh? Crisp
> cookies end up in crumbs, chocolate chip cookies get stale so fast, and he
> doesn't like biscotti. I would really appreciate suggestions and recipes if you
> have any special ones.
>

I've made these before. They are very good, and nearly bullet proof.
The web page is amusing and has pictures that might be helpful.

Grandma Rosenwald's Pfefferneusse
(From Brad Sondahl's "Cooking by Dead Reckoning"
http://sondahl.com/cooking.html )

These cookies are a whole different world from all those other cookies.
First, they're hard as little rocks, so if you have dentures or loose
fillings, beware. (Suck on them to soften them up. Second, who ever
heard of cooking cookie dough on the stove? (Besides oatmeal nobakes,
which also deserve mention) Third, this recipe is the original, and
makes 500 cookies per batch. We usually eat two batches over the
holiday season. I only make them at Christmas because that's when
Grandma Rosenwald would send me a coffee can full. There are a lot of
pfefferneusse recipes in the world, and some of them taste really bad.
This is the best... If you're a sissy, try making a small batch by
cutting the portions back by a factor of 3.

Cook to boiling in a 2 quart sauce pan :
1 1/3 cup corn syrup, plus 1 1/3 cup honey*
3 cups sugar
1 1/2 cup butter or margarine
2 tsp cloves
2 tsp cinnamon

In a really big bowl, put in 11 cups of flour, 1 tsp soda, and 3 tsp
cream of tartar. Pour in the hot liquid, and stir with a big wooden
spoon until it starts forming a stiff dough. Work it with your hands
until you can form coils about the diameter of a quarter. Add more
flour if it isn't stiff enough to do this. Form all the coils before
the dough cools. Set about six of the coils on a bread board, and slice
across them, each about 1/4 inch thick. Separate the little coins and
set them close together on cookie sheets (they don't swell too much).
Bake them about 12 minutes at 350 degrees--they should turn slightly
brown when done, particularly on the bottom. I bake them production
style--putting in a batch every six minutes, moving them up to the top
shelf for six more as the top shelf gets done. Scrape them off the pan
onto the table or somewhere, and let them cool. They are delightful
when still warm, and not too hard at all. They take on their hard
persona in about a half hour. These cookies could be hard tack for
arctic expeditions--they won't crumble even if you wad them in your
pocket with your keys and Swiss army knife.

*Can be all white or dark syrup or all honey, depending on what you've
got. Honey makes it tangier though.

"zxcvbob" > wrote in message
...
> Gigi wrote:
>> I'm planning to prepare a Christmas gift box (rest of message snipped

> I've made these before. They are very good, and nearly bullet proof. The web
> page is amusing and has pictures that might be helpful.
>
> Grandma Rosenwald's Pfefferneusse
> (From Brad Sondahl's "Cooking by Dead Reckoning"
> http://sondahl.com/cooking.html )
recipe snipped

Thanks all, for the input. I didn't realize packages to APO's had to be sent so
early so thanks for that info too. I'm still going to make up and send the box.
His mother and grandmother have probably already sent him Christmas boxes to
when mine arrives in February it will be an even nicer treat. I had already
planned to individually wrap each cookie but I was looking for ideas of
long-lasting cookies (if there is such a thing). The fruitcake type cookie
sounds like a good bet if I can find a recipe and I'll use the idea of the pan
of fudge.
Gigi

"zxcvbob" > wrote in message
...
> Gigi wrote:
>> I'm planning to prepare a Christmas gift box (rest of message snipped

> I've made these before. They are very good, and nearly bullet proof. The web
> page is amusing and has pictures that might be helpful.
>
> Grandma Rosenwald's Pfefferneusse
> (From Brad Sondahl's "Cooking by Dead Reckoning"
> http://sondahl.com/cooking.html )
recipe snipped

Thanks all, for the input. I didn't realize packages to APO's had to be sent so
early so thanks for that info too. I'm still going to make up and send the box.
His mother and grandmother have probably already sent him Christmas boxes to
when mine arrives in February it will be an even nicer treat. I had already
planned to individually wrap each cookie but I was looking for ideas of
long-lasting cookies (if there is such a thing). The fruitcake type cookie
sounds like a good bet if I can find a recipe and I'll use the idea of the pan
of fudge.
Gigi

"zxcvbob" > wrote in message
...
> Gigi wrote:
>> I'm planning to prepare a Christmas gift box (rest of message snipped

> I've made these before. They are very good, and nearly bullet proof. The web
> page is amusing and has pictures that might be helpful.
>
> Grandma Rosenwald's Pfefferneusse
> (From Brad Sondahl's "Cooking by Dead Reckoning"
> http://sondahl.com/cooking.html )
recipe snipped

Thanks all, for the input. I didn't realize packages to APO's had to be sent so
early so thanks for that info too. I'm still going to make up and send the box.
His mother and grandmother have probably already sent him Christmas boxes to
when mine arrives in February it will be an even nicer treat. I had already
planned to individually wrap each cookie but I was looking for ideas of
long-lasting cookies (if there is such a thing). The fruitcake type cookie
sounds like a good bet if I can find a recipe and I'll use the idea of the pan
of fudge.
Gigi

On Sun, 12 Dec 2004 15:35:15 GMT, "Gigi" <itchyfeet(no >
wrote:

>if I can find a recipe and I'll use the idea of the pan of fudge.

Here's the one I use, Gigi:

* Exported from MasterCook *

Damsel's Perfect Cocoa Fudge

Recipe By amsel in dis Dress
Serving Size : 36 Preparation Time :0:00
Categories : candies chocolate


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups sugar
1 1/2 cups milk
2/3 cup cocoa
1/8 teaspoon salt
1/4 cup butter -- (1/2 stick)
1 teaspoon vanilla extract
1 cup chopped pecans, walnuts, or almonds -- if desired

Line 8-or 9-inch square pan with foil, extending foil over edges of pan.
Butter foil.

Mix sugar, milk, cocoa, and salt in a heavy 4-quart saucepan. Heat and
stir until cocoa and sugar are dissolved, moving wooden spoon around
bottom of pan in quick, small circles, so as not to splash sugar crystals
on sides of pan. Cook over medium heat, stirring constantly, until mixture
comes to full rolling boil. Boil, without stirring, for approximately 10
minutes, until mixture reaches 234°F on candy thermometer or to Soft-Ball
Stage (At this temperature, sugar syrup dropped into cold water will form a
soft, flexible ball. If you remove the ball from water, it will flatten
like a pancake after a few moments in your hand.).

Remove from heat. Add butter. DO NOT STIR. Cool at room temperature to
110°F (about one hour - pan will be warm to the touch). Add vanilla and
beat with electric mixer until fudge thickens, becomes slightly lighter in
color, and begins to hold the "wave" patterns made by the electric mixer.
(If desired, stir in 1 cup chopped nuts.) Quickly spread into prepared
pan; cool completely. Cut into 1-inch squares. Store in tightly covered
container at room temperature.

NOTE: For best results, do not double this recipe.

Source:
"adapted from a recipe by Hershey's"
Yield:
"1 3/4 pounds"

- - - - - - - - - - - - - - - - - - -

Per serving: 86 Calories (kcal); 2g Total Fat; (18% calories from fat); 1g
Protein; 18g Carbohydrate; 5mg Cholesterol; 26mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2
Fat; 1 Other Carbohydrates

NOTES : Soft-Ball Stage description courtesy of The Accidental Scientist:
(http://www.exploratorium.edu/cooking...ar-stages.html)


--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

On Sun, 12 Dec 2004 15:35:15 GMT, "Gigi" <itchyfeet(no >
wrote:

>if I can find a recipe and I'll use the idea of the pan of fudge.

Here's the one I use, Gigi:

* Exported from MasterCook *

Damsel's Perfect Cocoa Fudge

Recipe By amsel in dis Dress
Serving Size : 36 Preparation Time :0:00
Categories : candies chocolate


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups sugar
1 1/2 cups milk
2/3 cup cocoa
1/8 teaspoon salt
1/4 cup butter -- (1/2 stick)
1 teaspoon vanilla extract
1 cup chopped pecans, walnuts, or almonds -- if desired

Line 8-or 9-inch square pan with foil, extending foil over edges of pan.
Butter foil.

Mix sugar, milk, cocoa, and salt in a heavy 4-quart saucepan. Heat and
stir until cocoa and sugar are dissolved, moving wooden spoon around
bottom of pan in quick, small circles, so as not to splash sugar crystals
on sides of pan. Cook over medium heat, stirring constantly, until mixture
comes to full rolling boil. Boil, without stirring, for approximately 10
minutes, until mixture reaches 234°F on candy thermometer or to Soft-Ball
Stage (At this temperature, sugar syrup dropped into cold water will form a
soft, flexible ball. If you remove the ball from water, it will flatten
like a pancake after a few moments in your hand.).

Remove from heat. Add butter. DO NOT STIR. Cool at room temperature to
110°F (about one hour - pan will be warm to the touch). Add vanilla and
beat with electric mixer until fudge thickens, becomes slightly lighter in
color, and begins to hold the "wave" patterns made by the electric mixer.
(If desired, stir in 1 cup chopped nuts.) Quickly spread into prepared
pan; cool completely. Cut into 1-inch squares. Store in tightly covered
container at room temperature.

NOTE: For best results, do not double this recipe.

Source:
"adapted from a recipe by Hershey's"
Yield:
"1 3/4 pounds"

- - - - - - - - - - - - - - - - - - -

Per serving: 86 Calories (kcal); 2g Total Fat; (18% calories from fat); 1g
Protein; 18g Carbohydrate; 5mg Cholesterol; 26mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2
Fat; 1 Other Carbohydrates

NOTES : Soft-Ball Stage description courtesy of The Accidental Scientist:
(http://www.exploratorium.edu/cooking...ar-stages.html)


--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

"Gigi" <itchyfeet(no > wrote in
k.net:

> I'm planning to prepare a Christmas gift box to send to our nephew who
> is an Army helicopter pilot stationed in Korea. Does anybody have any
> good suggestions for cookies that would ship well and stay reasonably
> fresh? Crisp cookies end up in crumbs, chocolate chip cookies get
> stale so fast, and he doesn't like biscotti. I would really
> appreciate suggestions and recipes if you have any special ones.

Google for "Anzac biscuits". These are Australian cookies made from oats
and honey, amongst other things, which were invented for this very purpose


K
--
nil illegitimi carborundum

"Gigi" <itchyfeet(no > wrote in
k.net:

> I'm planning to prepare a Christmas gift box to send to our nephew who
> is an Army helicopter pilot stationed in Korea. Does anybody have any
> good suggestions for cookies that would ship well and stay reasonably
> fresh? Crisp cookies end up in crumbs, chocolate chip cookies get
> stale so fast, and he doesn't like biscotti. I would really
> appreciate suggestions and recipes if you have any special ones.

Google for "Anzac biscuits". These are Australian cookies made from oats
and honey, amongst other things, which were invented for this very purpose


K
--
nil illegitimi carborundum

Pack them in popcorn. That's what my Mom always did.

"Gigi" <itchyfeet(no > wrote in message
k.net...
> I'm planning to prepare a Christmas gift box to send to our nephew who is
> an Army helicopter pilot stationed in Korea. Does anybody have any good
> suggestions for cookies that would ship well and stay reasonably fresh?
> Crisp cookies end up in crumbs, chocolate chip cookies get stale so fast,
> and he doesn't like biscotti. I would really appreciate suggestions and
> recipes if you have any special ones.
>

Pack them in popcorn. That's what my Mom always did.

"Gigi" <itchyfeet(no > wrote in message
k.net...
> I'm planning to prepare a Christmas gift box to send to our nephew who is
> an Army helicopter pilot stationed in Korea. Does anybody have any good
> suggestions for cookies that would ship well and stay reasonably fresh?
> Crisp cookies end up in crumbs, chocolate chip cookies get stale so fast,
> and he doesn't like biscotti. I would really appreciate suggestions and
> recipes if you have any special ones.
>

"Damsel in dis Dress" > wrote in message
...
> On Sun, 12 Dec 2004 15:35:15 GMT, "Gigi" <itchyfeet(no >
> wrote:
>
>>if I can find a recipe and I'll use the idea of the pan of fudge.
>
> Here's the one I use, Gigi:

> Damsel's Perfect Cocoa Fudge
"Recipe snipped and saved"

Thanks Damsel, much appreciated.

"Damsel in dis Dress" > wrote in message
...
> On Sun, 12 Dec 2004 15:35:15 GMT, "Gigi" <itchyfeet(no >
> wrote:
>
>>if I can find a recipe and I'll use the idea of the pan of fudge.
>
> Here's the one I use, Gigi:

> Damsel's Perfect Cocoa Fudge
"Recipe snipped and saved"

Thanks Damsel, much appreciated.

"GIT-R-DONE!!!!" > wrote in message
...
> Pack them in popcorn. That's what my Mom always did.
>
> "Gigi" <itchyfeet(no > wrote in message
> k.net...
>> I'm planning to prepare a Christmas gift box to send to our nephew who is an
>> Army helicopter pilot stationed in Korea. Does anybody have any good
>> suggestions for cookies that would ship well and stay reasonably fresh? Crisp
>> cookies end up in crumbs, chocolate chip cookies get stale so fast, and he
>> doesn't like biscotti. I would really appreciate suggestions and recipes if
>> you have any special ones.

Good Idea, thanks!

In article . net>,
"Gigi" <itchyfeet(no > wrote:
(snip)
> Thanks all, for the input. I didn't realize packages to APO's had to
> be sent so early so thanks for that info too. I'm still going to
> make up and send the box. His mother and grandmother have probably
> already sent him Christmas boxes to when mine arrives in February it
> will be an even nicer treat. I had already planned to individually
> wrap each cookie but I was looking for ideas of long-lasting cookies
> (if there is such a thing). The fruitcake type cookie sounds like a
> good bet if I can find a recipe and I'll use the idea of the pan of
> fudge. Gigi

Bar cookies, in big pieces that can be cut to size (or chewed to size)
when he receives them??

* Exported from MasterCook Mac *

Applesauce Bars

Recipe By : posted to rec.food. cooking by Barb Schaller 12-13-04
Serving Size : 24 Preparation Time :0:00
Categories : Bars

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter
1 cup sugar (3/4 cup)
1 egg
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground cloves
2 cups flour
1 cup thick applesauce
1 cup raisins
1/2 cup chopped nuts

Cream butter and sugar until light, add egg and beat well. Sift dry
ingredients together and add alternately with applesauce, beating well
after each addition. Stir in raisins and nuts and spread in a greased
10x15² jelly roll pan.

Bake at 375° for 25 minutes. Cut while warm. Frost with powdered sugar
icing, using coffee as liquid.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 111 Calories; 6g Fat (46%
calories from fat); 2g Protein; 13g Carbohydrate; 19mg Cholesterol;
113mg Sodium
Food Exchanges: 1/2 Starch/Bread; 1/2 Fruit; 1 Fat

NOTES : Source: Al, 9/74.

__

* Exported from MasterCook Mac *

Apricot Spice Bars

Recipe By : posted to rec.food. cooking by Barb Schaller 12-13-04
Serving Size : 24 Preparation Time :0:00
Categories : Bars

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pkg. dried apricots -- (6 oz.)
1/3 cup butter
1 1/2 cups brown sugar -- packed
1/2 cup honey
3 eggs
1 3/4 cups flour
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground cloves
1 cup chopped walnuts
Lemon Glaze (recipe below)


Finely chop apricots. Cream butter, sugar and honey. Add eggs; beat
well. Combine dry ingredients and add to creamed mixture and mix well.
Stir in nuts and apricots. Spread in greased and floured 10x15x1² jelly
roll pan. Bake at 350° for 20-25 minutes. Cool 15 minutes and brush
with lemon glaze made by mixing 3/4 cup powdered sugar with 1 tablespoon
lemon juice.
- - - - - - - - - - - - - - - - - -
Per serving: 183 Calories; 6g Fat (29% calories from fat); 3g Protein;
30g Carbohydrate; 34mg Cholesterol; 144mg Sodium
Food Exchanges: 1/2 Starch/Bread; 1/2 Lean Meat; 1 Fat; 1 1/2 Other
Carbohydrates

NOTES : Source: Sun€Maid Dried Apricot bag, July, 1994. Made them
7/20/94. Pretty good!! Used half orange juice in glaze.

_____

* Exported from MasterCook Mac *

Chewy Apple Brownies

Recipe By : posted to rec.food. cooking by Barb Schaller 12-13-04
Serving Size : 9 Preparation Time :0:00
Categories : Bars

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup soft margarine
1 3/4 cups sugar
2 eggs -- well beaten
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups peeled, chopped baking apples
1/2 cup chopped pecans or walnuts
Vanilla Glaze:
1/2 cup powdered sugar
1 tablespoon hot water
1/4 teaspoon vanilla

Preheat oven to 350°. Grease 9" square baking pan.

Cream together margarine, sugar, eggs, and vanilla. Combine flour,
baking powder, baking soda, cinnamon and salt and add to creamed
mixture. Mix until flour is moistened; fold in apples and nuts. Bake
45 minutes and serve warm with frozen yogurt or at room temperature with
the vanilla glaze.

To glaze, combine powdered sugar, hot water and vanilla and mix until
smooth. Drizzle over cooled brownes in a thin stream. Let glaze set
before cutting brownies.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 478 Calories; 22g Fat (40%
calories from fat); 4g Protein; 68g Carbohydrate; 48mg Cholesterol;
586mg Sodium
Food Exchanges: 1 1/2 Starch/Bread; 2 1/2 Fruit; 4 Fat; 3 Other
Carbohydrates

Source: Jeanne Jones column, Star Tribune 7-10-94
_____
--
-Barb, <www.jamlady.eboard.com> 12-10-04; Sam I Am!
Christmas Baking
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton

In article . net>,
"Gigi" <itchyfeet(no > wrote:
(snip)
> Thanks all, for the input. I didn't realize packages to APO's had to
> be sent so early so thanks for that info too. I'm still going to
> make up and send the box. His mother and grandmother have probably
> already sent him Christmas boxes to when mine arrives in February it
> will be an even nicer treat. I had already planned to individually
> wrap each cookie but I was looking for ideas of long-lasting cookies
> (if there is such a thing). The fruitcake type cookie sounds like a
> good bet if I can find a recipe and I'll use the idea of the pan of
> fudge. Gigi

Bar cookies, in big pieces that can be cut to size (or chewed to size)
when he receives them??

* Exported from MasterCook Mac *

Applesauce Bars

Recipe By : posted to rec.food. cooking by Barb Schaller 12-13-04
Serving Size : 24 Preparation Time :0:00
Categories : Bars

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter
1 cup sugar (3/4 cup)
1 egg
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground cloves
2 cups flour
1 cup thick applesauce
1 cup raisins
1/2 cup chopped nuts

Cream butter and sugar until light, add egg and beat well. Sift dry
ingredients together and add alternately with applesauce, beating well
after each addition. Stir in raisins and nuts and spread in a greased
10x15² jelly roll pan.

Bake at 375° for 25 minutes. Cut while warm. Frost with powdered sugar
icing, using coffee as liquid.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 111 Calories; 6g Fat (46%
calories from fat); 2g Protein; 13g Carbohydrate; 19mg Cholesterol;
113mg Sodium
Food Exchanges: 1/2 Starch/Bread; 1/2 Fruit; 1 Fat

NOTES : Source: Al, 9/74.

__

* Exported from MasterCook Mac *

Apricot Spice Bars

Recipe By : posted to rec.food. cooking by Barb Schaller 12-13-04
Serving Size : 24 Preparation Time :0:00
Categories : Bars

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pkg. dried apricots -- (6 oz.)
1/3 cup butter
1 1/2 cups brown sugar -- packed
1/2 cup honey
3 eggs
1 3/4 cups flour
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground cloves
1 cup chopped walnuts
Lemon Glaze (recipe below)


Finely chop apricots. Cream butter, sugar and honey. Add eggs; beat
well. Combine dry ingredients and add to creamed mixture and mix well.
Stir in nuts and apricots. Spread in greased and floured 10x15x1² jelly
roll pan. Bake at 350° for 20-25 minutes. Cool 15 minutes and brush
with lemon glaze made by mixing 3/4 cup powdered sugar with 1 tablespoon
lemon juice.
- - - - - - - - - - - - - - - - - -
Per serving: 183 Calories; 6g Fat (29% calories from fat); 3g Protein;
30g Carbohydrate; 34mg Cholesterol; 144mg Sodium
Food Exchanges: 1/2 Starch/Bread; 1/2 Lean Meat; 1 Fat; 1 1/2 Other
Carbohydrates

NOTES : Source: Sun€Maid Dried Apricot bag, July, 1994. Made them
7/20/94. Pretty good!! Used half orange juice in glaze.

_____

* Exported from MasterCook Mac *

Chewy Apple Brownies

Recipe By : posted to rec.food. cooking by Barb Schaller 12-13-04
Serving Size : 9 Preparation Time :0:00
Categories : Bars

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup soft margarine
1 3/4 cups sugar
2 eggs -- well beaten
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups peeled, chopped baking apples
1/2 cup chopped pecans or walnuts
Vanilla Glaze:
1/2 cup powdered sugar
1 tablespoon hot water
1/4 teaspoon vanilla

Preheat oven to 350°. Grease 9" square baking pan.

Cream together margarine, sugar, eggs, and vanilla. Combine flour,
baking powder, baking soda, cinnamon and salt and add to creamed
mixture. Mix until flour is moistened; fold in apples and nuts. Bake
45 minutes and serve warm with frozen yogurt or at room temperature with
the vanilla glaze.

To glaze, combine powdered sugar, hot water and vanilla and mix until
smooth. Drizzle over cooled brownes in a thin stream. Let glaze set
before cutting brownies.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 478 Calories; 22g Fat (40%
calories from fat); 4g Protein; 68g Carbohydrate; 48mg Cholesterol;
586mg Sodium
Food Exchanges: 1 1/2 Starch/Bread; 2 1/2 Fruit; 4 Fat; 3 Other
Carbohydrates

Source: Jeanne Jones column, Star Tribune 7-10-94
_____
--
-Barb, <www.jamlady.eboard.com> 12-10-04; Sam I Am!
Christmas Baking
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton

In article . net>,
"Gigi" <itchyfeet(no > wrote:
(snip)
> sounds like a good bet if I can find a recipe and I'll use the idea
> of the pan of fudge.
> Gigi

These are good. Pour them into disposable foil pans. I also add a
little almond extract. There's not much in this world that cannot be
improved with a little bit of almond extract.


* Exported from MasterCook Mac *

Five-Minute Fudge

Recipe By : posted to rec.food. cooking by Barb Schaller 12-13-04
Serving Size : 1 Preparation Time :0:00
Categories : Candy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup evaporated milk (small can)
1 2/3 cup sugar
1/2 tsp. salt
1/2 cup chopped walnuts
1 1/2 cups miniature marshmallows
1 1/2 cups chocolate chips
1 tsp. vanilla extract

Butter a 9x9² pan. In medium saucepan, combine evaporated milk with
sugar and salt; bring to boiling. Reduce heat and simmer, stirring
constantly, for five minutes. Remove from heat. Add remaining
ingredients, stirring until marshmallows melt. Pour into prepared pan;
let cool.

Note: Add a 3 oz. package of cream cheese, diced, along with
marshmallows and chips.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 3506 Calories; 135g Fat (32%
calories from fat); 32g Protein; 611g Carbohydrate; 0mg Cholesterol;
1139mg Sodium
Food Exchanges: 1/2 Starch/Bread; 2 Lean Meat; 21 1/2 Fruit; 26 Fat; 40
Other Carbohydrates

NOTES : Source: McCalls¹s Cookbook, 12/23/83.

_____

* Exported from MasterCook Mac *

Easy Chocolate Fudge

Recipe By : posted to rec.food. cooking by Barb Schaller 12-13-04
Serving Size : 100 Preparation Time :0:00
Categories : Candy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 cups sugar
1 1/4 cups evaporated milk (10 ounces)
1 cup margarine or butter
2 cups milk chocolate chips
1 cup semisweet chocolate chips
1 cup chopped nuts (optional)
1 teaspoon vanilla

Boil sugar and milk for 10-12 minutes on medium and stir. Use heavy
3-qt. sauce pan. In a bowl, combine the rest of ingredients , pour
sugar/milk mixture over and stir until melted. (A heavy duty mixer is
helpful here.) Pour into greased 9x13² pan. Refrigerate until firm.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 63 Calories; 2g Fat (23% calories
from fat); 0g Protein; 12g Carbohydrate; 1mg Cholesterol; 3mg Sodium
Food Exchanges: 1/2 Fruit; 1/2 Fat; 1 Other Carbohydrates

Source: Mavis K via Sandy.
_____
--
-Barb, <www.jamlady.eboard.com> 12-10-04; Sam I Am!
Christmas Baking
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton

In article . net>,
"Gigi" <itchyfeet(no > wrote:
(snip)
> sounds like a good bet if I can find a recipe and I'll use the idea
> of the pan of fudge.
> Gigi

These are good. Pour them into disposable foil pans. I also add a
little almond extract. There's not much in this world that cannot be
improved with a little bit of almond extract.


* Exported from MasterCook Mac *

Five-Minute Fudge

Recipe By : posted to rec.food. cooking by Barb Schaller 12-13-04
Serving Size : 1 Preparation Time :0:00
Categories : Candy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup evaporated milk (small can)
1 2/3 cup sugar
1/2 tsp. salt
1/2 cup chopped walnuts
1 1/2 cups miniature marshmallows
1 1/2 cups chocolate chips
1 tsp. vanilla extract

Butter a 9x9² pan. In medium saucepan, combine evaporated milk with
sugar and salt; bring to boiling. Reduce heat and simmer, stirring
constantly, for five minutes. Remove from heat. Add remaining
ingredients, stirring until marshmallows melt. Pour into prepared pan;
let cool.

Note: Add a 3 oz. package of cream cheese, diced, along with
marshmallows and chips.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 3506 Calories; 135g Fat (32%
calories from fat); 32g Protein; 611g Carbohydrate; 0mg Cholesterol;
1139mg Sodium
Food Exchanges: 1/2 Starch/Bread; 2 Lean Meat; 21 1/2 Fruit; 26 Fat; 40
Other Carbohydrates

NOTES : Source: McCalls¹s Cookbook, 12/23/83.

_____

* Exported from MasterCook Mac *

Easy Chocolate Fudge

Recipe By : posted to rec.food. cooking by Barb Schaller 12-13-04
Serving Size : 100 Preparation Time :0:00
Categories : Candy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 cups sugar
1 1/4 cups evaporated milk (10 ounces)
1 cup margarine or butter
2 cups milk chocolate chips
1 cup semisweet chocolate chips
1 cup chopped nuts (optional)
1 teaspoon vanilla

Boil sugar and milk for 10-12 minutes on medium and stir. Use heavy
3-qt. sauce pan. In a bowl, combine the rest of ingredients , pour
sugar/milk mixture over and stir until melted. (A heavy duty mixer is
helpful here.) Pour into greased 9x13² pan. Refrigerate until firm.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 63 Calories; 2g Fat (23% calories
from fat); 0g Protein; 12g Carbohydrate; 1mg Cholesterol; 3mg Sodium
Food Exchanges: 1/2 Fruit; 1/2 Fat; 1 Other Carbohydrates

Source: Mavis K via Sandy.
_____
--
-Barb, <www.jamlady.eboard.com> 12-10-04; Sam I Am!
Christmas Baking
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton