Mr Libido Incognito wrote:

> Melba's Jammin' wrote:
>
>>In article >,
>> Julia Altshuler > wrote:
>>
>>
>>>Melba's Jammin' wrote:
>>>
>>>
>>>><cough> I quit going to neighborhood cookie exchanges after coming
>>>>home from one with chocolate chip cookies, oatmeal cookies, and peanut
>>>>butter cookies; and my contribution to the exchange (a dozen for each
>>>>participant) had been highly decorated cut-outs. The ones that jazz up
>>>>a cookie plate. I want CC, PB, and oatmeal, I'll make my own, thanks.
>>>>Allow me to suggest that you deep six the CCs unless you know the
>>>>recipient never turns the oven on. No offense intended. Just my humble
>>>>opinion.
>>>
>>>Here's the way to organize cookie exchanges or dessert potlucks. On one
>>>side of the page, put the following list: chocolate, nuts, lemon or
>>>orange, raspberry or apricot jam, spice such as cinamon and ginger. On
>>>the 2nd list, put: drop cookies, cut-outs, bars, crust with something on
>>>top, pressed. Then you make sure everyone chooses a flavor idea from the
>>>first list and a cookie type from the second (cross off each as it is
>>>taken). For example, chocolate could be chocolate chip (drop), a rolled
>>>cookie cut into rounds, congo bars, a shortbread crust with chocolate
>>>chips on top, or a pressed cookie with cocoa. That way you get variety.
>>> I use similar reasoning when putting together a tin of cookies for a gift.
>>>
>>>
>>>--Lia
>>
>>Nice plan. But if I had to sign up for anything, be it flavor or type,
>>I'd take a pass. Ixnay. If I've only got two dazzling holiday cookie
>>recipes, you'll get one of those--even if they fit a category someone
>>else 'claimed'. I do think, however, that people should take a sworn
>>oath that they won't bring CCC, Oatmeal, or PBC.
>
>
>
> I lean more towards the Holiday baking of bars and squares...A Favorite
> is that Pecan Pie bar Wayne posted last year. The only change I made to
> it was using brown sugar in the shortbread crust...It is a winner.

My winner holiday bar is scotch teas. They are awesome and always get
rave reviews. IMO, they are great because they are made from simple
ingredients that most cooks would have on hand and they are practically
fool proof.

Damsel in dis Dress wrote:
> On Fri, 23 Dec 2005 15:26:01 -0500, Margaret Suran
> > wrote:
>
>
>>Carol, you are not supposed to eat cookies!!!! But you can help
>>answer this: What about people like me, who can bake little else but
>>Chocolate Chip cookies. I make them with love and send them out at
>>Christmas time. Or did, until now. I probably won't, any more. I
>>never knew that they are considered to be second class cookies, at
>>least at this time of year. (
>
>
> I've hurt someone who makes Mother Theresa look like a bitch.
>
> Please forgive me.


Carol, I was poking fun at myself. I just answered someone else, who
was also concerned that my feelings may be hurt and sent me an email.
They are not. )

However, I was surprised to learn that there is a class distinction
between cookies. Blue color cookies, white color cookies,
professional cookies, what other kinds?

On Fri, 23 Dec 2005 17:30:45 -0500, Margaret Suran
> wrote:

> However, I was surprised to learn that there is a class distinction
> between cookies. Blue color cookies, white color cookies,
> professional cookies, what other kinds?

Dunno. But I'm pretty sure that Spritz are white collar cookies.

Carol, rolling eyes

In article >,
Margaret Suran > wrote:

> Damsel in dis Dress wrote:
> > On Fri, 23 Dec 2005 10:10:48 -0600, Melba's Jammin'
> > > wrote:
> >
> >
> >><cough> I quit going to neighborhood cookie exchanges after coming
> >>home from one with chocolate chip cookies, oatmeal cookies, and peanut
> >>butter cookies; and my contribution to the exchange (a dozen for each
> >>participant) had been highly decorated cut-outs. The ones that jazz up
> >>a cookie plate. I want CC, PB, and oatmeal, I'll make my own, thanks.
> >>Allow me to suggest that you deep six the CCs unless you know the
> >>recipient never turns the oven on. No offense intended. Just my humble
> >>opinion.
> >
> >
> > I feel the exact same way. Chocolate chip cookies are every day
> > cookies. Nothing special about them, to me. Crash's favorite
> > Christmas cookie? Chocolate chip.
> >
> > But ya know what? We've gotten away from posting recipes. I'm gonna
> > go do that now.
>
> Carol, you are not supposed to eat cookies!!!! But you can help
> answer this: What about people like me, who can bake little else but
> Chocolate Chip cookies. I make them with love and send them out at
> Christmas time. Or did, until now. I probably won't, any more. I
> never knew that they are considered to be second class cookies, at
> least at this time of year. (

Nope, not the same thing, Margaret. Not even close. A gift of your
chocolate chips cookies is a treasure. They demand ice cold milk. Or
steaming hot coffee. But you wouldn't want to go to a stupid cookie
exchange with them. I hate to be the bearer of bad news, but they're
just not Christmassy enough. It's nothing to do with being a second
class cookie. Christmas cookie plates are all about "ooooh, what is
THAT delectable-looking morsel? Oh, my, that's just too pretty to
each, but I'll just force myself." More than one pretty face have
proved to be shallow, but no one cares if the cookie plate is pretty and
varied. Maybe some green sparkle sugar on top. . . .
--
http://www.jamlady.eboard.com, updated 12-22-05

On Fri, 23 Dec 2005 16:18:39 GMT, sarah bennett
> wrote:

> chewy gingerbread hearts with
>candied ginger.

Oh, my. Recipe, please?

serene

Margaret Suran wrote:

> However, I was surprised to learn that there is a class distinction
> between cookies. Blue color cookies, white color cookies, professional
> cookies, what other kinds?


Is it time to break into song? "Oh, I'm a little cookie, yes I am, and
I was made by the Cookie Man, and on my way to the cookie pan ...


http://www.peteseeger.net/littlecookie.htm


--Lia

On Fri 23 Dec 2005 09:10:48a, Thus Spake Zarathustra, or was it Melba's
Jammin'?

> In article >,
> sarah bennett > wrote:
>
>> Julia Altshuler wrote:
>> > Nancy Young wrote:
>> >
>> >> There's something about chocolate chip cookies that doesn't say
>> >> Christmas to me.
>
>> > That's because chocolate chip cookies aren't sufficiently special.
>
>>
>> I made some as part of some cookie tins that I made as gifts. But what
>> should I know from Christmas cookies? I'm Jewish
>
> <cough> I quit going to neighborhood cookie exchanges after coming
> home from one with chocolate chip cookies, oatmeal cookies, and peanut
> butter cookies; and my contribution to the exchange (a dozen for each
> participant) had been highly decorated cut-outs. The ones that jazz up
> a cookie plate. I want CC, PB, and oatmeal, I'll make my own, thanks.
> Allow me to suggest that you deep six the CCs unless you know the
> recipient never turns the oven on. No offense intended. Just my humble
> opinion.

I understand what you're saying, as it's also happened to me. However,
when a cookie plate or platter has many varieties (which it should, IMHO),
then a few chocolate chip cookies make a nice addition, especially when
made with a top quality chocolate chips. I usually put large pieces of
pecans in mine, as well.

--
Wayne Boatwright *¿*
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.

serene wrote:
> On Fri, 23 Dec 2005 16:18:39 GMT, sarah bennett
> > wrote:
>
>
>>chewy gingerbread hearts with
>>candied ginger.
>
>
> Oh, my. Recipe, please?
>
> serene

from 1975 edition of Joy of Cooking (the gingerbread part, at least):

preheat oven to 350 F

blend until creamy:
1/4 cup butter and 1/2 cup white or brown sugar (I use white)

beat in 1/2 cup molasses.

sift together:
3 1/2 cups flour
1 tsp baking soda
1/4 tsp cloves
1/2 tsp cinnamon
2 tsp ginger
1/2 tsp salt

add sifted ingredients to the butter mixture in three parts, alternating
with 1/4 cup of water.

cut up some candied ginger into small (1/4 inch and smaller) pieces, to
make about a cup.

roll out the gingerbread to about 1/4 inch thickness, scattering the
dough with candied ginger before the last few passes with the roller
(gingerbread dough is so thick that it is hard to get the candied ginger
to be evenly distributed otherwise).

cut into cookies with a cookie cutter, bake on a greased cookie sheet or
on parchment paper (I think parchment works much better)
bake for 7-9 minutes, or until the cookies spring back slightly when you
press on them. I overcooked some of mine, so they are crunchy, not
chewy, though still yummy!



--

saerah

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

On Sat, 24 Dec 2005 03:42:35 GMT, sarah bennett
> wrote:

>serene wrote:
>> On Fri, 23 Dec 2005 16:18:39 GMT, sarah bennett
>> > wrote:
>>
>>
>>>chewy gingerbread hearts with
>>>candied ginger.
>>
>>
>> Oh, my. Recipe, please?
>>
>> serene
>
>from 1975 edition of Joy of Cooking (the gingerbread part, at least):

Thank you SO much!

serene

Melba's Jammin' wrote:
> In article >,
> Margaret Suran > wrote:
>
>> Damsel in dis Dress wrote:
>>> On Fri, 23 Dec 2005 10:10:48 -0600, Melba's Jammin'
>>> > wrote:
>>>
>>>
>>>> <cough> I quit going to neighborhood cookie exchanges after coming
>>>> home from one with chocolate chip cookies, oatmeal cookies, and peanut
>>>> butter cookies; and my contribution to the exchange (a dozen for each
>>>> participant) had been highly decorated cut-outs. The ones that jazz up
>>>> a cookie plate. I want CC, PB, and oatmeal, I'll make my own, thanks.
>>>> Allow me to suggest that you deep six the CCs unless you know the
>>>> recipient never turns the oven on. No offense intended. Just my humble
>>>> opinion.
>>>
>>> I feel the exact same way. Chocolate chip cookies are every day
>>> cookies. Nothing special about them, to me. Crash's favorite
>>> Christmas cookie? Chocolate chip.
>>>
>>> But ya know what? We've gotten away from posting recipes. I'm gonna
>>> go do that now.
>> Carol, you are not supposed to eat cookies!!!! But you can help
>> answer this: What about people like me, who can bake little else but
>> Chocolate Chip cookies. I make them with love and send them out at
>> Christmas time. Or did, until now. I probably won't, any more. I
>> never knew that they are considered to be second class cookies, at
>> least at this time of year. (
>
> Nope, not the same thing, Margaret. Not even close. A gift of your
> chocolate chips cookies is a treasure. They demand ice cold milk. Or
> steaming hot coffee. But you wouldn't want to go to a stupid cookie
> exchange with them. I hate to be the bearer of bad news, but they're
> just not Christmassy enough. It's nothing to do with being a second
> class cookie. Christmas cookie plates are all about "ooooh, what is
> THAT delectable-looking morsel? Oh, my, that's just too pretty to
> each, but I'll just force myself." More than one pretty face have
> proved to be shallow, but no one cares if the cookie plate is pretty and
> varied. Maybe some green sparkle sugar on top. . . .



To me a home-made chocolate chip cookie is a delight no matter who or
when it is made, especially if it is good chocolate (low in parafin
content). And a christmas cookie (in my case bars) are made with company
such as a child or 3. Xmas cookies bring a glow to the eyes of a 3 yr
old or a 33 yr old, when made with help from family or loved one (in my
case my 33 yr old Daughter). Baking is baking...But baking with a loved
one is a gift. A special Xmas gift...even if you bake in August and
freeze it.

I fondly remember decorating with green sugar shortbread cookies with my
mom, these cookies tasted even better knowing I helped her in making
them even though they looked like a cookie decorated by a 5 yr old; like
they were. It is a tradition I hope will continue in my family for many
years.

On Fri 23 Dec 2005 01:26:01p, Thus Spake Zarathustra, or was it Margaret
Suran?

>
>
> Damsel in dis Dress wrote:
>> On Fri, 23 Dec 2005 10:10:48 -0600, Melba's Jammin'
>> > wrote:
>>
>>
>>><cough> I quit going to neighborhood cookie exchanges after coming
>>>home from one with chocolate chip cookies, oatmeal cookies, and peanut
>>>butter cookies; and my contribution to the exchange (a dozen for each
>>>participant) had been highly decorated cut-outs. The ones that jazz up
>>>a cookie plate. I want CC, PB, and oatmeal, I'll make my own, thanks.
>>>Allow me to suggest that you deep six the CCs unless you know the
>>>recipient never turns the oven on. No offense intended. Just my humble
>>>opinion.
>>
>>
>> I feel the exact same way. Chocolate chip cookies are every day
>> cookies. Nothing special about them, to me. Crash's favorite
>> Christmas cookie? Chocolate chip.
>>
>> But ya know what? We've gotten away from posting recipes. I'm gonna go
>> do that now.
>
> Carol, you are not supposed to eat cookies!!!! But you can help
> answer this: What about people like me, who can bake little else but
> Chocolate Chip cookies. I make them with love and send them out at
> Christmas time. Or did, until now. I probably won't, any more. I
> never knew that they are considered to be second class cookies, at
> least at this time of year. (

Oh, Margaret, you simply cannot stop baking your wonderful chocolate chip
cookies! You do make them with love (and good chocolate), and any
recipient should be delighted to receive them. You might refrain from
sending them to the "Christmas Cookie Snobs" out there. :-)

I made a batch just yesterday for David, as it is his very favorite cookie,
at Christmas or any time of the year.

--
Wayne Boatwright *¿*
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.

In article >,
Wayne Boatwright > wrote:

> On Fri 23 Dec 2005 09:10:48a, Thus Spake Zarathustra, or was it Melba's
> Jammin'?

> > <cough> I quit going to neighborhood cookie exchanges after coming
> > home from one with chocolate chip cookies, oatmeal cookies, and peanut
> > butter cookies; and my contribution to the exchange (a dozen for each
> > participant) had been highly decorated cut-outs. The ones that jazz up
> > a cookie plate. I want CC, PB, and oatmeal, I'll make my own, thanks.
> > Allow me to suggest that you deep six the CCs unless you know the
> > recipient never turns the oven on. No offense intended. Just my humble
> > opinion.
>
> I understand what you're saying, as it's also happened to me. However,
> when a cookie plate or platter has many varieties (which it should, IMHO),
> then a few chocolate chip cookies make a nice addition, especially when
> made with a top quality chocolate chips. I usually put large pieces of
> pecans in mine, as well.

You're wrong.
"-)
--
http://www.jamlady.eboard.com, updated 12-22-05

Wayne Boatwright wrote:
> On Fri 23 Dec 2005 01:26:01p, Thus Spake Zarathustra, or was it
> Margaret Suran?
>
>
>>
>> Damsel in dis Dress wrote:
>>
>>> On Fri, 23 Dec 2005 10:10:48 -0600, Melba's Jammin'
>>> > wrote:
>>>
>>>
>>>
>>>> <cough> I quit going to neighborhood cookie exchanges after
>>>> coming home from one with chocolate chip cookies.........
>>>
>>>
>>> I feel the exact same way. Chocolate chip cookies are every
>>> day cookies. Nothing special about them, to me. Crash's
>>> favorite Christmas cookie? Chocolate chip.
>>>
>>> But ya know what? We've gotten away from posting recipes. I'm
>>> gonna go do that now.
>>
>> Carol, you are not supposed to eat cookies!!!! But you can help
>> answer this: What about people like me, who can bake little
>> else but Chocolate Chip cookies. I make them with love and send
>> them out at Christmas time. Or did, until now. I probably
>> won't, any more. I never knew that they are considered to be
>> second class cookies, at least at this time of year. (
>
>
> Oh, Margaret, you simply cannot stop baking your wonderful
> chocolate chip cookies! You do make them with love (and good
> chocolate), and any recipient should be delighted to receive them.
> You might refrain from sending them to the "Christmas Cookie Snobs"
> out there. :-)
>
> I made a batch just yesterday for David, as it is his very favorite
> cookie, at Christmas or any time of the year.
>


Dear Wayne, Once more, you speak with your heart, not with common
sense. I will have to learn how to make something different for next
Christmas.

Before I subscribed to rfc, my Holiday Cookies were Vanillakipferln,
little ground almond butter crescents, that were dipped into Vanilla
Sugar when they came out of the oven, still hot.

I would hand them out, not send them, as they are very delicate and
break easily. Sending them would have meant that only cookie crumbs
would be in the containers, at the end of their journey.

Look for an email, as soon as I find a few minutes.

Merry Christmas to you, David and whoever else happens to see this.

On Sat, 24 Dec 2005 01:08:59 -0600, Mr Libido Incognito
> wrote:

> To me a home-made chocolate chip cookie is a delight no matter who or
> when it is made, especially if it is good chocolate (low in parafin
> content). And a christmas cookie (in my case bars) are made with company
> such as a child or 3. Xmas cookies bring a glow to the eyes of a 3 yr
> old or a 33 yr old, when made with help from family or loved one (in my
> case my 33 yr old Daughter). Baking is baking...But baking with a loved
> one is a gift. A special Xmas gift...even if you bake in August and
> freeze it.
>
> I fondly remember decorating with green sugar shortbread cookies with my
> mom, these cookies tasted even better knowing I helped her in making
> them even though they looked like a cookie decorated by a 5 yr old; like
> they were. It is a tradition I hope will continue in my family for many
> years.

That's lovely, Alan. Thank you for sharing this. It made me feel
good to read it.

Merry Christmas!
Carol

"Mr Libido Incognito" > wrote in message
...
> To me a home-made chocolate chip cookie is a delight no matter who or
> when it is made, especially if it is good chocolate (low in parafin
> content). And a christmas cookie (in my case bars) are made with
> company
> such as a child or 3. Xmas cookies bring a glow to the eyes of a 3 yr
> old or a 33 yr old, when made with help from family or loved one (in
> my
> case my 33 yr old Daughter). Baking is baking...But baking with a
> loved
> one is a gift. A special Xmas gift...even if you bake in August and
> freeze it.

Oh yes)))))))))) That is just the way I feel)))

>
> I fondly remember decorating with green sugar shortbread cookies with
> my
> mom, these cookies tasted even better knowing I helped her in making
> them even though they looked like a cookie decorated by a 5 yr old;
> like
> they were. It is a tradition I hope will continue in my family for
> many
> years.

Wonderful memories)

Good memories are a real blessing and in the end... are all we have!

Ophelia

--
http://www.qpat.co.uk/

On Sat, 24 Dec 2005 06:45:39 -0600, Melba's Jammin'
> wrote:

>In article >,
> Wayne Boatwright > wrote:
>
>> On Fri 23 Dec 2005 09:10:48a, Thus Spake Zarathustra, or was it Melba's
>> Jammin'?
>
>> > <cough> I quit going to neighborhood cookie exchanges after coming
>> > home from one with chocolate chip cookies, oatmeal cookies, and peanut
>> > butter cookies; and my contribution to the exchange (a dozen for each
>> > participant) had been highly decorated cut-outs. The ones that jazz up
>> > a cookie plate. I want CC, PB, and oatmeal, I'll make my own, thanks.
>> > Allow me to suggest that you deep six the CCs unless you know the
>> > recipient never turns the oven on. No offense intended. Just my humble
>> > opinion.
>>
>> I understand what you're saying, as it's also happened to me. However,
>> when a cookie plate or platter has many varieties (which it should, IMHO),
>> then a few chocolate chip cookies make a nice addition, especially when
>> made with a top quality chocolate chips. I usually put large pieces of
>> pecans in mine, as well.
>
>You're wrong.
>"-)


I can solve this very easily.... those of you that insist on CCC
baking at holiday time need to send their cookie platters to me first
for inspection. I will carefully remove any chocolate chip cookies,
make sure they are fostered out to good homes, and then send on the
platters.

Boron

One time on Usenet, Margaret Suran > said:

<snip>

> Carol, you are not supposed to eat cookies!!!! But you can help
> answer this: What about people like me, who can bake little else but
> Chocolate Chip cookies. I make them with love and send them out at
> Christmas time. Or did, until now. I probably won't, any more. I
> never knew that they are considered to be second class cookies, at
> least at this time of year. (

Margaret, don't listen to the "No Choc Chip" contingent -- I love
chocolate chip and would happily eat them at any time of year, if my
blood sugar would let me. I'll bet you make great cookies, too...


--
Jani in WA (S'mee)
~ mom, Trollop, novice cook ~

In article >,
Boron Elgar > wrote:

> On Sat, 24 Dec 2005 06:45:39 -0600, Melba's Jammin'
> > wrote:

> >> I understand what you're saying, as it's also happened to me. However,
> >> when a cookie plate or platter has many varieties (which it should, IMHO),
> >> then a few chocolate chip cookies make a nice addition, especially when
> >> made with a top quality chocolate chips. I usually put large pieces of
> >> pecans in mine, as well.
> >
> >You're wrong.
> >"-)
>
>
> I can solve this very easily.... those of you that insist on CCC
> baking at holiday time need to send their cookie platters to me first
> for inspection. I will carefully remove any chocolate chip cookies,
> make sure they are fostered out to good homes, and then send on the
> platters.
>
> Boron

Who says people aren't helpful any more? Whatta Woman!
--
http://www.jamlady.eboard.com, updated 12-22-05

On Sat, 24 Dec 2005 15:35:08 -0600, Melba's Jammin'
> wrote:

>In article >,
> Boron Elgar > wrote:
>
>> On Sat, 24 Dec 2005 06:45:39 -0600, Melba's Jammin'
>> > wrote:
>
>> >> I understand what you're saying, as it's also happened to me. However,
>> >> when a cookie plate or platter has many varieties (which it should, IMHO),
>> >> then a few chocolate chip cookies make a nice addition, especially when
>> >> made with a top quality chocolate chips. I usually put large pieces of
>> >> pecans in mine, as well.
>> >
>> >You're wrong.
>> >"-)
>>
>>
>> I can solve this very easily.... those of you that insist on CCC
>> baking at holiday time need to send their cookie platters to me first
>> for inspection. I will carefully remove any chocolate chip cookies,
>> make sure they are fostered out to good homes, and then send on the
>> platters.
>>
>> Boron
>
>Who says people aren't helpful any more? Whatta Woman!


An exhausted one today.

Three sour cream coffee cakes.

Two batches of pignoli cookies.
Two batches of chocolate walnut macaroons.
Two batches of Chocolate Rice Chex Candy.

Tomorrow I am making a goose, red cabbage with bacon and apples, and
rutabagas.

Monday we are having potato latkes with sour cream and apple sauce.

Oy, it is so hard to straddle the Yiddishe-Goische fence at this time
of year.

And next week we all start taking Lipitor intravenously.

Boron

In article >,
Boron Elgar > wrote:

> Two batches of chocolate walnut macaroons.
> Two batches of Chocolate Rice Chex Candy.
>
> Tomorrow I am making a goose, red cabbage with bacon and apples, and
> rutabagas.
>
> Boron

I love macaroons. What's the Rice Chex Candy thing? Rob made his red
cabbage while Chris and I were at the Mall of America this morning.
We'll take it north.
--
http://www.jamlady.eboard.com, updated 12-22-05

On Sun, 25 Dec 2005 00:52:35 -0600, Melba's Jammin'
> wrote:

>In article >,
> Boron Elgar > wrote:
>
>> Two batches of chocolate walnut macaroons.
>> Two batches of Chocolate Rice Chex Candy.
>>
>> Tomorrow I am making a goose, red cabbage with bacon and apples, and
>> rutabagas.
>>
>> Boron
>
>I love macaroons. What's the Rice Chex Candy thing? Rob made his red
>cabbage while Chris and I were at the Mall of America this morning.
>We'll take it north.


12 oz semi-sweet chocolate bits
1/2 cup karo syrup
2 tbsp water

Combine ingredient above & melt in microwave.

Stir in 4 cups Rice Chex, gently, to keep the cereal somewhat intact.
Drop by large tbsps onto wax paper or aluminum foil lined cookie
shoot. Allow to cool & solidify, and if they haven't been scarfed
already, put them into a container for storage.

They keep at room temp, in the fridge or the freezer.

I also have a tendency to use nuts, raisins, other crunchy
bits...whatever is on hand to experiment, but the tried & true is the
Rice Chex.

Boron

skai wrote:
>>Before I subscribed to rfc, my Holiday Cookies were Vanillakipferln,
>>little ground almond butter crescents, that were dipped into Vanilla
>>Sugar when they came out of the oven, still hot.
>
>
>
> MMMM recipe please??? I'll set 'em alongside the chocolate chip
> cookies and enjoy them both ;^)
>
> Thanks! Cindi


Vanilla Kipferln - Vanilla Crescents

l cup blanched and finely ground almonds

l stick unsalted butter

1/4 cup confectioner's sugar

1 1/4 cups flour

Vanilla sugar for flavoring


Cream butter with sugar until nice and fluffy. Add the ground almonds,
then slowly mix in the flour. Knead the dough only until everything
is well
combined and smooth. If the dough is too soft, you may need a little
more flour.

Take walnut sized pieces of dough, roll them between the palms of your
hands and form into small rolls. Bend rolls into crescent shapes and
place on ungreased cookie sheet. If the dough crumbles, mix in a small
amount of raw egg yolk.

Bake in cool, 325 degree oven and watch carefully. The cookies are not
supposed to brown and are done when firm to the touch, but still almost
white.

Dip each crescent into vanilla sugar while still hot. You can make your
own vanilla sugar by putting either granulated or confectioner's sugar
into an airtight jar and adding a vanilla bean which has been broken
into small pieces. You can also buy vanilla sugar from Penzey's or
find small packages, made by Dr. Oetker's, in specialty shops.

Don't tell anybody, but if you are out of vanilla sugar, just add a drop
of fine vanilla extract to the dough while you are mixing it and then
dip the hot cookies into plain sugar. I have done it and nobody noticed
the difference. Just make sure it is just a drop or so, 1/4 of a
teaspoon if the extract is strong and fresh. Since it makes me feel
guilty when I do it, I still use vanilla sugar whenever possible.

skai wrote:
> I got a great deal on a pound of vanilla beans a few months ago.

A pound!

One typical vanilla bean weighs about 5 grams.
There are 453 grams to 1 pound.
So you have about 90 vanilla beans... a lotta beans!.
Quality vanilla beans run like $2 each... you have about $180 worth.

That's a heck of a lot of vanilla beans to use before they begin dry up
and lose potency, I were you I'd share with cooking friends, woulda
made great Holiday gifts.

http://saffron.com/vancut.html

On 29 Dec 2005 07:14:47 -0800, "Sheldon" > wrote:

>
>skai wrote:
>> I got a great deal on a pound of vanilla beans a few months ago.
>
>A pound!
>
>One typical vanilla bean weighs about 5 grams.
>There are 453 grams to 1 pound.
>So you have about 90 vanilla beans... a lotta beans!.
>Quality vanilla beans run like $2 each... you have about $180 worth.
>
>That's a heck of a lot of vanilla beans to use before they begin dry up
>and lose potency, I were you I'd share with cooking friends, woulda
>made great Holiday gifts.
>
>http://saffron.com/vancut.html


Yup, that's a lotta beans, but they're not going to waste. I'm sharing
the wealth and gave out a lot of beans and extract as gifts.
You can pick up a half pound of nice certified bourbons on ebay for
about $30 w free shipping. If you take a bunch of them, soak in a
quart jar of Meyers rum for a month, then puree with a stick blender
and let sit for another month or so, you'll end up with something that
does great things for homemade cocoa or baking. Folks loved it.

Melba's Jammin' wrote:
> In article >,
> Boron Elgar > wrote:
>
> > Two batches of chocolate walnut macaroons.

>
> I love macaroons.

I have the world's easiest macaroon recipe. These are a huge hit every
Christmas and so easy to make!

1 lg bag sweetened flake coconut (5 1/3 c size)
1 14-oz can sweetened condensed milk
1 t vanilla

Mix all ingredients. Drop by teaspoonfuls onto WELL GREASED baking
sheet. Bake at 350 for 13 minutes or until lightly browned.

Remove from baking sheet lightning fast, within about 30 seconds of
removing from oven, or they will stick! I often manage to get half a
dozen off, then pop the sheet back into the oven for a minute to heat.
When they stick they're impossible to get off! Cool on a rack.

Variation: Melt 2 squares unsweetened chocolate with condensed milk in
microwave. reduce coconut to 3 1/2 c. Replace vaniulla with almond
extract.

These make gooey, soft macarooons, like theones Maniscevitz sells at
Passover.

On Thu 29 Dec 2005 12:20:55p, Jude wrote in rec.food.cooking:

> Melba's Jammin' wrote:
>> In article >,
>> Boron Elgar > wrote:
>>
>> > Two batches of chocolate walnut macaroons.
>
>>
>> I love macaroons.
>
> I have the world's easiest macaroon recipe. These are a huge hit every
> Christmas and so easy to make!
>
> 1 lg bag sweetened flake coconut (5 1/3 c size)
> 1 14-oz can sweetened condensed milk
> 1 t vanilla
>
> Mix all ingredients. Drop by teaspoonfuls onto WELL GREASED baking
> sheet. Bake at 350 for 13 minutes or until lightly browned.
>
> Remove from baking sheet lightning fast, within about 30 seconds of
> removing from oven, or they will stick! I often manage to get half a
> dozen off, then pop the sheet back into the oven for a minute to heat.
> When they stick they're impossible to get off! Cool on a rack.
>
> Variation: Melt 2 squares unsweetened chocolate with condensed milk in
> microwave. reduce coconut to 3 1/2 c. Replace vaniulla with almond
> extract.
>
> These make gooey, soft macarooons, like theones Maniscevitz sells at
> Passover.
>
>

I remember those! They're better than Manischevitz. My mom used to make
those every year as far back as I can remember. Good stuff.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On 29 Dec 2005 21:38:31 +0100, Wayne Boatwright wrote:

> On Thu 29 Dec 2005 12:20:55p, Jude wrote in rec.food.cooking:
>
> > Melba's Jammin' wrote:
> >> In article >,
> >> Boron Elgar > wrote:
> >>
> >> > Two batches of chocolate walnut macaroons.
> >
> >>
> >> I love macaroons.
> >
> > I have the world's easiest macaroon recipe. These are a huge hit every
> > Christmas and so easy to make!
> >
> > 1 lg bag sweetened flake coconut (5 1/3 c size)
> > 1 14-oz can sweetened condensed milk
> > 1 t vanilla
> >
> > Mix all ingredients. Drop by teaspoonfuls onto WELL GREASED baking
> > sheet. Bake at 350 for 13 minutes or until lightly browned.
> >
> > Remove from baking sheet lightning fast, within about 30 seconds of
> > removing from oven, or they will stick! I often manage to get half a
> > dozen off, then pop the sheet back into the oven for a minute to heat.
> > When they stick they're impossible to get off! Cool on a rack.
> >
> > Variation: Melt 2 squares unsweetened chocolate with condensed milk in
> > microwave. reduce coconut to 3 1/2 c. Replace vaniulla with almond
> > extract.
> >
> > These make gooey, soft macarooons, like theones Maniscevitz sells at
> > Passover.
> >
> >
>
> I remember those! They're better than Manischevitz. My mom used to make
> those every year as far back as I can remember. Good stuff.

Check out food network (barefoot contessa/dec 24)
http://tinyurl.com/c7vmr for coconut macaroons made the regular
coconut & condensed milk way with a twist: 2 whipped egg whites.
Recipe is on the website for a limited time, so if you're
interested... be quick.
--

Practice safe eating. Always use condiments.

On Thu 29 Dec 2005 02:00:39p, sf wrote in rec.food.cooking:

> On 29 Dec 2005 21:38:31 +0100, Wayne Boatwright wrote:
>
>> On Thu 29 Dec 2005 12:20:55p, Jude wrote in rec.food.cooking:
>>
>> > Melba's Jammin' wrote:
>> >> In article >,
>> >> Boron Elgar > wrote:
>> >>
>> >> > Two batches of chocolate walnut macaroons.
>> >
>> >>
>> >> I love macaroons.
>> >
>> > I have the world's easiest macaroon recipe. These are a huge hit
>> > every Christmas and so easy to make!
>> >
>> > 1 lg bag sweetened flake coconut (5 1/3 c size)
>> > 1 14-oz can sweetened condensed milk
>> > 1 t vanilla
>> >
>> > Mix all ingredients. Drop by teaspoonfuls onto WELL GREASED baking
>> > sheet. Bake at 350 for 13 minutes or until lightly browned.
>> >
>> > Remove from baking sheet lightning fast, within about 30 seconds of
>> > removing from oven, or they will stick! I often manage to get half a
>> > dozen off, then pop the sheet back into the oven for a minute to
>> > heat. When they stick they're impossible to get off! Cool on a rack.
>> >
>> > Variation: Melt 2 squares unsweetened chocolate with condensed milk
>> > in microwave. reduce coconut to 3 1/2 c. Replace vaniulla with
>> > almond extract.
>> >
>> > These make gooey, soft macarooons, like theones Maniscevitz sells at
>> > Passover.
>> >
>> >
>>
>> I remember those! They're better than Manischevitz. My mom used to
>> make those every year as far back as I can remember. Good stuff.
>
> Check out food network (barefoot contessa/dec 24)
> http://tinyurl.com/c7vmr for coconut macaroons made the regular
> coconut & condensed milk way with a twist: 2 whipped egg whites.
> Recipe is on the website for a limited time, so if you're
> interested... be quick.
> --
>
> Practice safe eating. Always use condiments.
>

Thanks, Barbara. I'll take a look...

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974