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Christmas Memories, Cookies, Candies, and Desserts. ^ | Nov. 26 2005 | Carlo3b, Dad, Chef, Author

Posted on 11/26/2005 7:32:00 AM PST by carlo3b

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To: jellybean

Sleigh bells ring, are you listening
In the lane, snow is glistening
A beautiful sight, we're happy tonight
Walkin' in a winter wonderland

Gone away is the bluebird
Here to stay is a new bird
He sings a love song as we go along
Walkin' in a winter wonderland

In the meadow we can build a snowman
Then pretend that he is Parson Brown
He'll say are you married
We'll so no man,
But you can do the job when you're in town

Later on we'll conspire
As we dream by the fire
To face unafraid
The plans that we made
Walkin' in a winter wonderland

441 posted on 12/09/2005 12:38:08 PM PST by jellybean (George Allen 2008)
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To: jellybean

You're too modest. When it comes to typing, editing or converting from HTML I'm all thumbs.
Spent an hour here last night trying to figure out how I accidentally clicked something with the mouse and changed the configuration of a whole screen. Called the help desk and they couln't figure it out either. Played around until I got it back. What a pain!

442 posted on 12/09/2005 1:38:30 PM PST by stanz (Those who don't believe in evolution should go jump off the flat edge of the Earth.)
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To: stanz

Ha! I've done that! I use the Opera browser. If I hit a certain combination of keys accidentally, it changes to full screen and I don't have any of the little doohickies at the top of the page. The first time it happened I didn't know what I tooke me a while to figure it out. Frustrating!

443 posted on 12/10/2005 4:54:27 AM PST by jellybean (George Allen 2008)
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To: stanz; christie; carlo3b; michigander; gonzo
I don't know if the following story is true or not. I hope so!
Wishing you all a blessed Christmas :)

~ Christmas Miracle ~

I just had one of the most amazing experiences of my life, and wanted to share it with my family and dearest friends:

I was driving home from a meeting this evening about 5, stuck in traffic on Colorado Blvd., and the car started to choke and splutter and die - I barely managed to coast, crusing into a gas station, glad only that I would not be blocking traffic and would have a somewhat warm spot to wait for the tow truck. It wouldn't even turn over. Before I could make the call, I saw a woman walking out of the "quickie mart" building, and it looked like she slipped on some ice and fell into a Gas pump, so I got out to see if she was okay.

When I got there, it looked more like she had been overcome by sobs than that she had fallen; she was a young woman who looked really haggard with dark circles under her eyes. She dropped something as I helped her up, and I picked it up to give it to her. It was a nickel.

At that moment, everything came into focus for me: the crying woman, the ancient Suburban crammed full of stuff with 3 kids in the back (1 in a car seat), and the gas pump reading $4.95.

I asked her if she was okay and if she needed help, and she just kept saying "I don't want my kids to see me crying," so we stood on the other side of the pump from her car. She said she was driving to California and that things were very hard for her right now. So I asked, "And you were praying?" That made her back away from me a little, but I assured her I was not a crazy person and said, "He heard you, and He sent me."

I took out my card and swiped it through the card reader on the pump so she could fill up her car completely, and while it was fueling, walked to the next door McDonald's and bought 2 big bags of food, some gift certificates for more, and a big cup of coffee. She gave the food to the kids in the car, who attacked it like wolves, and we stood by the pump eating fries and talking a little.

She told me her name, and that she lived in Kansas City. Her boyfriend left 2 months ago and she had not been able to make ends meet. She knew she wouldn't have money to pay rent Jan 1, and finally in desperation had finally called her parents, with whom she had not spoken in about 5 years. They lived in California and said she could come live with them and try to get on her feet there.

So she packed up everything she owned in the car She told the kids they were going to California for Christmas, but not that they were going to live there.

I gave her my gloves, a little hug and said a quick prayer with her for safety on the road. As I was walking over to my car, she said, "So, are you like an angel or something?"

This definitely made me cry. I said, "Sweetie, at this time of year angels are really busy, so sometimes God uses regular people."

It was so incredible to be a part of someone else's miracle. And of course, you guessed it, when I got in my car it started right away and got me home with no problem. I'll put it in the shop tomorrow to check, but I suspect the mechanic won't find anything wrong.

Sometimes the angels fly close enough to you that you can hear the flutter of their wings...

Psalms 55:22 "Cast thy burden upon the Lord, and He shall sustain thee. He shall never suffer the righteous to be moved."

This prayer is powerful and prayer is one of the best gifts we receive.

Here is the prayer:

"Father, I ask You to bless my children, grandchildren, friends, relatives and email buddies reading this right now. Show them a new revelation of your love and power. Holy Spirit, I ask You to minister to their spirit at this very moment. Where there is pain, give them Your peace and mercy. Where there is self doubt, release a renewed confidence through Your grace, In Jesus' precious name. Amen."

When Satan is knocking at your door, simply say, "Jesus, could You please get that for me?"

Being blessed is GOOD...being HIGHLY FAVORED is best! Don't settle!

444 posted on 12/10/2005 6:48:09 AM PST by jellybean (George Allen 2008)
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To: jellybean


445 posted on 12/10/2005 8:22:13 AM PST by varina davis
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To: jellybean

Thanks for keeping the Pilot Lite going on this thread...

446 posted on 12/10/2005 4:01:26 PM PST by tubebender (You can't make Chicken Salad from Chicken Bleep...)
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To: tubebender

447 posted on 12/10/2005 9:36:01 PM PST by jellybean (George Allen 2008)
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To: carlo3b

Cindy's Kind of Old-Fashioned Fruitcake

2 cups raisins
1 cup golden raisins
1 cup of craisins (dried cranberries)
2 cups of pecan halves or almond slices
(or 1 cup of pecans; 1 cup of almonds)
1 c Halved red candied cherries
1 c Halved green candied cherrie
OR APPLE CIDER (See note below.)
2 cups of unbleached flour
1 tsp. baking powder
1 tablespoon cinnamon
1/2 tsp. ground cloves
1/4 tsp. nutmeg
1/4 tsp. allspice
1/8 t salt
1 cup of butter (I use lite butter or Take Control vegetable spread.)
1 c Packed brown sugar
3 Eggs (I use Egg Beaters.)
2 tablespoons of unsulphured molasses
2 tsp. of Vanilla
OPTIONAL: I grate 1 large orange and add the grated orange rinds to the mix.

NOTE: I put the raisins, golden raisins, craisins in a bowl the day before and
cover the mix with liquid. Some people prefer just rum or just brandy. I like
to use half of each which equals about 2 cups of liquid. The last couple of years I have used Martinelli Apple Cider instead of alcohol and it is a great taste, too.


Let the raisins, golden raisins sit in a bowl with liquid covering it at least overnight.
I like to have this mix set for 12-20 hours.

Now, get a giant mixing bowl or pot and pour the raisin mix and liquid in it.
Add all of your liquid ingredients.
Mix well.
Add all the rest of your ingredients.
Mix well.
Lightly grease your 2 or 3 loaf pans.
Pour mixture into it.
Cover and refrigerate over night.

Preheat over at 250 degrees.
Take your covering off the loaf pans
and slide those loaf pans into the over.
Cook 3 to 3 1/2 hours.

Note: You can tell when fruit cakes are done
if you take a sharp knife chop stick; poke it
down the middle; pull it up and it comes out
clean with no unbaked batter on it.

These fruitcakes freeze well until ready to use.

448 posted on 12/11/2005 2:47:38 PM PST by Cindy
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To: Guenevere

I like fruitcake also but you can have my share of mincemeat pie.

449 posted on 12/11/2005 3:08:31 PM PST by tob2 (Old Fossil and Proud of It!)
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To: ken5050; jellybean
There are two major differences between the ubiquitous pesto you are likely to find in your local Italian restaurant and real Ligurian pesto: the quality of basil and the use of butter. Unfortunately, there is not much you can do about the basil unless you are willing to move to Liguria, or sneak into my backyard.. ;). The Liguria basil is so delicate and aromatic that it's hailed all over Italy as the first choice for pesto. Luckily, the butter is a much easier improvement. It's a myth that Italians don't use butter.Bahahhahahha - what do you think makes pasta taste so good! Pesto made with both oil and butter is creamy rather than greasy, and has a better balance of flavors.

Liguria Basil Pesto

1) Combine basil, pine nuts, garlic, and cheese in a food processor and puree scrapping down the bowl several times.
2) With the motor running, slowly drizzle in the oil to make a thick, creamy mixture.
3) Move the pesto to a bowl and stir in butter with a spoon until completely integrated.
4) Season to taste with salt. Serve immediately or refrigerate for up to a day.
Stir before serving as the top layer turns brown very quickly.

Makes enough for 8 first course pasta servings

Freezing Pesto
Note 1:
The influx of wonderful Asian foods and markets in and around our cities have made so many ingredients available that were here-to-fore, difficult and/or expensive to acquire. Basil, is definitely one of the herbs that we have in common, in Asians and American fare . I find many fresh herbs available in Asian markets at 1/3 of the price of local grocers. I grow Liguria seed basil in my own herb garden, and in our Texas climate it will grow almost all year, but in a pinch, it's good to know were to find it all year long.. 

However, do not freeze basil alone, as it will turn black. You can however put the basil into a blender, add a small amount of oil, and put in small plastic containers, cover with oil and use in your foods as needed. This is a form of pesto. You can add garlic, chives and other seasonings to make an assortment of Pesto. They will keep up to 2 years in the freezer.

Note 2: Pesto is very perishable and should be eaten as quickly as possible (ideally within a few hours), but it freezes beautifully. If you want to freeze a batch, puree basil, pine nuts, and oil and freeze this mixture in a zip lock bag. Defrost in the fridge overnight or at room temperature for a few hours (just don't put it in warm water or you'll cook the basil.) Right before serving, stir in cheese, mashed garlic, and butter.

450 posted on 12/12/2005 2:32:43 PM PST by carlo3b (,)
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To: carlo3b

Thank you so much for this recipe!

451 posted on 12/12/2005 9:08:40 PM PST by jellybean (George Allen 2008)
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To: carlo3b

I'm gonna try the butter next time, but my god, omitted ONE crucial step..the pine nuts have to be toasted first...just sprinkle them on a cookie sheet..pop into a 250 degree oven for about 15 minutes..

BTW..why do you chop the garlic cloves if they're going in the food processor?...(g)

452 posted on 12/13/2005 7:18:41 AM PST by ken5050 (Ann Coulter needs to have children ASAP to pass on her gene pool....any volunteers?)
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To: ken5050

ON THE NET... - Keyword: COOKIES

453 posted on 12/13/2005 12:15:14 PM PST by Cindy
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To: ken5050

Oops, sorry Ken.
That post was meant for ALL.

454 posted on 12/13/2005 12:15:50 PM PST by Cindy
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Basil pesto recipe above: Copyright © 2005, Yelena Malyutin Rennie. All rights reserved.

455 posted on 12/16/2005 6:09:25 AM PST by steelcurtain
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To: carlo3b

Christmas cookie bump

456 posted on 12/21/2005 6:31:24 AM PST by Stand Watch Listen
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To: Cindy; carlo3b; All
Is there any life left in this Annual Food Thread.

Merry Christmas!!! Cindy, Carlo,All...

457 posted on 12/25/2005 7:57:56 AM PST by tubebender (You can't make Chicken Soup from Chicken Poop...)
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To: tubebender

Christmas blessings to you tubender and a joyous New Year to you.

458 posted on 12/26/2005 2:14:53 AM PST by Cindy
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To: SuzanneWeeks
Suzanne, Your recipe is almost exactly the recipe, nothing original by me, that I use for my own cornbread, which is moist and with a fabulous texture.. The difference is the skimmed milk, but also may be the age of your ingredients, and certainly the type of shortening..

Many of the bogus recipes that have popped up recently reflect the inexperience of the faux chefs or diet innovator with diet junk such as, skimmed milk in baking (lacking fat which would absolutely lessen the moisture in the outcome), but also using the watered down vegetable oil, and not the heavier corn oil.. Substituting known carbs, or fattening oils, sound clever but they often defeat the one reason that we bake fresh foods, because it should taste better and contain know quality ingredients..

WE have screwed up our diets with this stuff and discourage folks from cooking homemade.. If something is diet friendly but leaves the eater unsatisfied and hungry, usually leading to snacking or frustration, why do it?.. For heaven sake, Eat good and walk it off.. That will be so much better for the waistline as well as your heart, not to mention your self-esteem.. LOL

A Great Cornbread

    * 1-1/4 cups all-purpose flour
    * 3/4 tsp. salt
    * 3/4 cup cornmeal
    * 1-1/4 cups whole milk
    * 2 tsp. baking powder
    * 1/4 cup corn shortening
    * 1/3 cup sugar

Preheat oven to 400°F.
1) Combine the flour, cornmeal, baking powder, sugar and salt in a medium bowl.
2) Add the milk, shortening and egg and mix only until all the ingredients are well combined.
3) Pour the batter into a greased 8x8-inch pan.
Bake for 25 to 30 minutes or until the top is golden brown.
Let the cornbread cool slightly before slicing it with a sharp knife into 9 pieces.

459 posted on 01/11/2006 7:42:24 AM PST by carlo3b (,)
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To: carlo3b
Thank you so much Carlo. I knew you could help!
I will try it again this weekend as I am making Chili :) Now that (Chili) I have down pat. :)
Thanks again!
460 posted on 01/11/2006 8:13:05 AM PST by SuzanneWeeks (There is no one more militant than an antiwar protester)
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