Posted on 06/16/2004 1:31:53 AM PDT by kcvl
I'm a cookie baking fool. I usually have 2 ovens going. I start baking the day after Thanksgiving. I usually try to empty my chest freezer in October.
The year before last I bought 50 lbs of flour, 25 lbs of powdered sugar, 25 lbs of granulated sugar, 10 lbs of brown sugar, 10 lbs of semisweet chocolate chips, 10 lbs of milk chocolate, 8 lbs of peanutbutter, 5 lbs of oatmeal, 15 lbs of pecans, 2 liters of bourbon and 4 lbs of sugar wafers, a real assortments of flavoring agents.
The sugar wafers are for the bourbon balls, they are too much trouble to bake myself only to grind them up.
My husband thinks I am nuts but I love the doing of it, and a house never smells more like a home than when there are cookies in the oven.
I don't do gingerbread though, I despise the smell of mollases.
I come from a huge family and everybody gets a cookie assortment for Christmas as do my neigbors, my co-workers and many of my husbands business associates.
You could probably get on my Christmas list if you were very nice to me.
ROFLOL! I am at your service Ma'am. lol! The only thing as good as fresh cookies baking is homemade bread.
How do you use the sugar wafters in bourbon balls? I have never heard of that before.
Bourbon balls are not baked.
You crush the sugar or vanilla wafers, mix an almost equal amount of finely chopped pecans, add powdered sugar and bourbon is the moisture. You need them to adhere together to make a ball about the size of a small meatball. you don't want them too dry. You can either shake them till well coated in powdered sugar or dip them in chocolate to seal them.
The powdered sugar ones are best used fresh, the bourbon will evaporate. The chocolate coating will seal the bourbon in so that you get a refreshing bite.
I have also made them with 151 Rum. They were very tasty.
BUMP
You've been replaced...
Doesn't this PROVE that women should be in the kitchen?!?
It's said that every year this contest has been run the winner has become first lady. Just going by my judgement of the pictures, we'll see Laura Bush as first lady in 2005. Wonder is Teresa's recipe is even hers.
Barbara Bush's Chocolate Chips
"This recipe is from the 1992 Bush-Clinton presidential campaign."
Yields 3 dozen.
1/2 cup butter, softened
1/3 cup packed brown sugar
1/3 cup white sugar
1 egg
1 1/2 teaspoons hot water
1 1/8 cups all-purpose flour
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips
1 Beat butter, brown sugar, granulated sugar, and egg until light and fluffy, about 3 minutes. Beat in hot water and vanilla. Gradually beat in flour, baking soda, and salt, until well blended and smooth. Stir in chocolate chips.
2 Drop dough by well-rounded teaspoons onto greased cookie sheets. Bake at 375 degrees F (190 degrees C) for 10 minutes, or until golden. Cool cookie sheet on a wire rack for 1 minutes, then remove cookies to a rack to cool completely.
Makes 18 servings
Barbara Bush's Lemon Bars
Categories: Cookies
Yield: 36 servings
Crust:
1 c Margarine
2 c Powdered sugar
2 c Flour
Filling:
4 ts Lemon juice
2 Lemons; rind of; grated
4 Eggs; well beaten
2 c Sugar
1 ts Baking powder
4 tb Flour
1 c Shredded coconut
Mix margarine, powdered sugar and flour. Spread in 15x10" jelly roll pan.
Bake at 350~ for 15 minutes until pale tan. Cool. Mix remaining ingredients. Pour over crust. Bake for 25 minutes at 350~. Cut into bars.
Barbara Bush's Mushroom Quiche
1 unbaked 9-inch pie crust
3 tablespoons unsalted butter
1 1/4 pounds mushrooms, sliced
3 green onions, minced
1 garlic clove, minced
3 shallots, minced
1 3/4 teaspoons oregano
1 3/4 teaspoons basil
1 1/4 teaspoons salt
3/4 teaspoon marjoram
1/4 teaspoon black pepper
1/4 teaspoon thyme
1/2 teaspoon dry mustard
4 eggs
3/4 cup skim or whole milk, or half-and-half
Pre-bake the pie shell until golden brown and then glaze with an egg white and/or mustard before filling. Then put pie on top of cookie sheet or baking sheet on lower 1/3 part of oven. This will keep crust from getting soggy.
Position rack in lower 1/3 of oven and preheat to 375 degrees F.
Melt butter in large skillet over medium-high heat. Sauté the mushrooms, onions, garlic, and shallots together. Stir in seasonings and cook 2 minutes until liquid is evaporated. Let cool 5 minutes.
In a medium bowl combine eggs with milk or cream and beat well. Stir in mushroom mixture and pour into pie crust. Bake until filling is puffed, set and starting to brown — about 35 to 45 minutes.
Yield: 6 servings
Barbara Bush's All-American Clam Chowder
Recipe By : Barbara Bush
7 ounces clams, canned with liquid -- * see note
3 slices Bacon
1/2 cup Onion -- minced
1 cup Potatoes -- cubed
1 can Cream of celery soup
1 1/2 cups Milk
1 dash Black pepper
-- * see note
* Save the clam liquor.
Cook bacon in frying pan until crisp. Remove, drain and break into 1" pieces. Brown onion in bacon fat. Add clam liquor and potatoes. Cover. Cook over low heat until potatoes are done (about 15 minutes).
Blend in bacon pieces, minced clams, and other ingredients. Heat, but don't boil. Bacon may be used for garnish. Serves 4.
Barbara Bush's Red, White and Blue Cobbler
INGREDIENTS NEEDED FOR BLUEBERRY FILLING**
1/4 cup Sugar
1/2 tsp Cornstarch
1/2 tsp Lemon juice
2 cup Fresh or frozen unsweetened blueberries
INGREDIENTS NEEDED FOR CHERRY FILLING**
1 can Sour pie cherries
1/2 cup Sugar, +
2 tbl Sugar
1 1/2 tbl Cornstarch
1/8 tsp Cinnamon
1/8 tsp Almond extract
INGREDIENTS NEEDED FOR TOPPING**
1 cup Flour
1 tbl Sugar
1 1/2 tsp Baking powder
1/2 tsp Salt
3 tbl Butter
1/2 cup Milk
Method :
How to Prepare the Blueberry Filling:
Mix sugar and cornstarch in a saucepan and add all the other ingredients. Cook until thickened. Put into an 8x8 inch pyrex pan and keep hot in a 250 degree oven while making cherry filling.
How to Prepare the Cherry Filling:
In a saucepan, mix dry ingredients. Gradually stir in the juice from the canned cherries and cook until thickened, adding cherries and flavorings at the end. Smooth cherry filling over blueberry mixture.
Keep hot while making topping.
How to Prepare the Topping:
Mix dry ingredients and butter until it is like fine crumbs. Stir in milk and drop by spoonfuls onto hot filling. Bake at 400 degrees F. for 25-30 minutes or until topping is browned. Serve topped with vanilla ice cream.
I don't know how large the plate is for the Laura cookie photo, but that looks like a saucer that Theresa's are on. They must be tiny.
>>I'm not a real fan of pumpkin anything, so Mrs. Kerry's cookie recipe doesn't appeal to me.
Then I won't share my Pumpkin Chilli recipe with you...
Pumpkin Chili? Now you have my curiosity up.
How in the world do you make that and does it taste like pumpkin?
I wonder why something that tastes so strange has such a cute name?
I refuse to eat any food degraded by the inclusion of raisins...so Laura's cookies win! They sound good, actually. I'll have to give them a try.
Thank you so much for taking the time to post all of these fantastic recipes!
I'll be returning later today to take another look...I've got to go grocery shopping and Reagan's macaroni and cheese sounds wonderful.
I agree and for years my wife has substituted dried cranberries which completely change the flavor of the cookie for the better. They are available at Costco.
I still prefer raisins in Rice Pudding though...
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