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

Posted on 11/26/2005 7:32:00 AM 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, Carlo..you 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...


FreeRepublic.com - Keyword: COOKIES
http://www.freerepublic.com/focus/keyword?k=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.
http://www.foodadventures.org/recipes/condiments/pesto.html


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 (http://www.CookingWithCarlo.com,)
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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!
Suz
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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