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FReeper Canteen - Christmas Cookie Exchange - 15 Dec 2011
A respite place for our troops, vets & military families | The Canteen Elves

Posted on 12/14/2011 6:04:59 PM PST by AZamericonnie

Welcome to the

~ Freeper Canteen ~

Christmas Cookie Exchange

To all you wonderful bakers out there......do you have a favorite cookie recipe?

We've made a few to share....

Pumpkin Roll

Ingredients
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)

Directions

PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
I know this is not a cookie recipe but a staple in our house every year.





Gingerbread & Lemon Curd Trifle W/ Blackberry Sauce

Ingredients
Gingerbread Cake:
Nonstick vegetable oil spray
3 cups all-purpose flour
2 tablespoons ground ginger
2 teaspoons baking soda
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 tablespoons minced crystallized ginger
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1 cup (packed) golden brown sugar
3 large eggs
1 cup molasses
1 cup boiling water
2 1/2 teaspoons grated lemon peel
Lemon Curd Filling, recipe follows
Blackberry Sauce, recipe follows

Directions
Position rack in center of oven and preheat to 350 degrees F.

Spray 1 half-sheet pan with nonstick cooking spray. Line bottom of pan with parchment paper; spray paper. Sift flour and next 6 ingredients into medium bowl. Mix in crystallized ginger. Using an electric mixer, beat butter in large bowl until fluffy. Beat in brown sugar. Beat in eggs, 1 at a time. Gradually beat in molasses, followed by 1 cup boiling water. Mix in grated lemon peel. Gradually mix in dry ingredients. Transfer batter to prepared pan. Bake until a tester inserted into the center of the cake comes out clean, about 20 to 25 minutes. Transfer to a rack to cool for 15 minutes. Run a knife around the pan sides. Turn out onto a rack and peel off paper. Cool and cut into 1-inch cubes.

To assemble:
Using a trifle bowl, start with an even layer of gingerbread cubes, top with 1/3 of the lemon curd mixture, and 1/3 of the blackberry sauce. Repeat 2 more times. Top with remaining whipped cream. Cover and refrigerate for at least 4 hours or overnight before serving.

Lemon Curd Filling:
2 (11-ounce) jars prepared lemon curd
2 cups heavy cream, sweetened with sugar and vanilla, beaten to soft peaks
Place lemon curd in a large bowl. Fold in half of the whipped cream until combined. Refrigerate if not using immediately. Reserve remaining whipped cream for the top of the trifle.

Blackberry Sauce:
2 pints fresh blackberries, or 1 bag frozen blackberries, thawed
1/4 cup sugar
Pinch salt
2 tablespoons framboise (raspberry liqueur)Optional
1 tablespoon fresh squeezed lemon juice
Place blackberries, sugar, and salt in a medium saucepan and cook until the berries are soft and the sugar has melted. Transfer to a blender and blend until smooth. Pour through a strainer into a bowl. Stir in the framboise and lemon juice. Set aside until ready to use.
Again....not a cookie recipe but sooo very good! If you are in a pinch you can use a box mix for the gingerbread.





Chocolate Dipped Hazelnut Shortbread

Ingredients
1 cup husked hazelnuts
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) butter, room temperature
1/3 cup sugar
1 egg
1 teaspoon vanilla extract
4 ounces good-quality semisweet chocolate

Directions

Preheat oven to 350 degrees F.

Place hazelnuts on baking sheet. Bake until they're a shade darker and fragrant, about 10 to 15 minutes. Remove from oven and set aside to cool.

Lower oven to 325 degrees F.

Place hazelnuts in blender or food processor and pulse to coarse bits; set aside. Whisk together flour, baking powder, and salt to blend; set aside.

Beat butter and sugar together with a wooden spoon until smooth. Beat in egg. Gradually beat the flour mixture into the butter mixture. Add the chopped hazelnuts and mix until distributed evenly throughout.

Form into long cookies and place on greased cookie sheets. Bake until firm, about 15 minutes. Remove from oven and cool on racks.

In a saucepan over lowest heat or in a double boiler, melt chocolate. Dip 1 end of cooled cookies into melted chocolate. Place back on cookie sheet to harden.





Please share your favorite recipes & maybe you'll find some new ones to try.....and don't forget to leave some out for Santa!





TOPICS: Culture/Society; Extended News; Free Republic
KEYWORDS: canteen; cookery; military; troopsupport
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1 posted on 12/14/2011 6:05:05 PM PST by AZamericonnie
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To: Kathy in Alaska; All






Supporting our Soldiers, Sailors, Marines, Airmen, and Coast Guardsmen
at more than 1,000 places across the U. S. and around the world.

~Tribute to Our Troops~


2 posted on 12/14/2011 6:06:05 PM PST by AZamericonnie
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To: AZamericonnie


REQUEST PERMISSION TO COME ABOARD!





SUPPORT OUR TROOPS!!!





BOSTON, (Oct. 21, 2009) Boatswains Mate 2nd Class Philip Gagnon pipes as USS Constitution performs an underway demonstration in honor of the three-masted wooden frigate's 212th birthday. (U.S. Navy photo by Airman Mark Alexander/Released).




Detachment of Marines in 1812 regalia aboard USS Constitution.

OUR TROOPS ROCK!!!!!!!





Lamh Foistenach Abu!
3 posted on 12/14/2011 6:06:34 PM PST by ConorMacNessa (HM/2 USN, 3/5 Marines RVN 1969 - St. Michael the Archangel defend us in Battle!)
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To: AZamericonnie

Oooh, we love Pumpkin Rolls!!


4 posted on 12/14/2011 6:06:49 PM PST by HiJinx (I can see Mexico from my back porch...)
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To: AZamericonnie
Good morning Troops, Veterans and Canteeners.

* * * * * * * * * * * *

Our Flag Flying Proudly One Nation Under God

* * * * * * * * * * * *

Lord, Please Bless Our Troops, They're fighting for our Freedom.

* * * * * * * * * * * *

God Bless Our Republic

I pledge allegiance to the Flag
of the United States of America,
and to the Republic, for which it stands;
one nation UNDER GOD,
indivisible,
with liberty and justice for all.

Prayers going up


5 posted on 12/14/2011 6:08:07 PM PST by HopeandGlory (Hey, Liberals . . . PC died on 9/11 . . . GET USED TO IT!!!)
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To: AZamericonnie
Aloha Connie!
6 posted on 12/14/2011 6:08:20 PM PST by BIGLOOK (Keelhaul Congress!)
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To: ConorMacNessa
Permission granted & presence requested Conor! *Hugs*

1 Candy Cane

7 posted on 12/14/2011 6:09:24 PM PST by AZamericonnie
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To: HiJinx
Aren't they just delish Jinx?

Would Nana smack my hand if I lifted one of them snickerdoodles? LOL

2 Candy Cane

8 posted on 12/14/2011 6:11:39 PM PST by AZamericonnie
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To: AZamericonnie
For the troops to enjoy:

Apple Reaches Out To Liberal Asshats

And a satirical poll for the troops:

What Should Santa Leave In The Stockings Of Obama Voters?

9 posted on 12/14/2011 6:11:46 PM PST by writer33 (Mark Levin Is The Constitutional Engine Of Conservatism)
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To: HopeandGlory
Oh Hope I love that graphic!

Thank you for our pledge, hand over heart & prayers up always! *hugs*

3 Candy Cane

10 posted on 12/14/2011 6:13:53 PM PST by AZamericonnie
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To: BIGLOOK

Mele Kalikimaka Bigs & good to see you! *Hugs*

Do you have a special Christmas confection?


11 posted on 12/14/2011 6:17:20 PM PST by AZamericonnie
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To: AZamericonnie

Nana is making 60 dozen cookies for a church function on Friday night. This bin has 10 dozen molasses cookies and 10 dozen snickerdoodles.

Classic Molasses Cookies
¾ Cup Shortening
1 Tsp ground cinnamon
1 Cup firmly packed brown sugar
1 Tsp ground ginger
1 large egg, lightly beaten
½ Tsp ground cloves
¼ cup light molasses
¼ Tsp salt
2 ¼ cups All Purpose Flour
Granulated Sugar for dipping
2 Tsp baking soda

1) Combine shortening and brown sugar in large bowl. Beat at medium speed with electric mixer until well blended. Add egg and molasses, beat until light and fluffy.

2) Combine flour, baking soda, cinnamon, ginger, clove, and salt in medium bowl. Beat into shortening mixture at low speed until well blended. Chill 3 hours or overnight.

3) Heat oven to 350oF. Shape mixture into 1" balls, roll in granulated sugar. Place on ungreased cookie sheet 2 inches apart.

4) Bake 12 to 15 minutes. Cool on rack.


12 posted on 12/14/2011 6:18:09 PM PST by HiJinx (I can see Mexico from my back porch...)
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To: AZamericonnie
Thanks very much, Connie!

*HUGS*

And thanks very much for tonight's Christmas Cookie Exchange thread!

Lamh Foistenach Abu!
13 posted on 12/14/2011 6:18:35 PM PST by ConorMacNessa (HM/2 USN, 3/5 Marines RVN 1969 - St. Michael the Archangel defend us in Battle!)
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To: writer33
What Should Santa Leave In The Stockings Of Obama Voters?

Can't wait to read this one Chris! LOL

Thank you for sharing with the troops & us all....your works are appreciated! *hugs*

14 posted on 12/14/2011 6:18:57 PM PST by AZamericonnie
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To: AZamericonnie

Not at all, help yourself!
Remember, they’re virtual so they have no calories!


15 posted on 12/14/2011 6:18:57 PM PST by HiJinx (I can see Mexico from my back porch...)
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To: MoJo2001; 007; 1 FELLOW FREEPER; 11B3; 1FreeAmerican; 1stbn27; 2111USMC; 2LT Radix jr; 300winmag; ..

~ Christmas Cookie Exchange ~

FR CANTEEN MISSION STATEMENT

Showing support and boosting the morale of
our military and our allies’ military
and the family members of the above.
Honoring those who have served before.

CLICK HERE TO FIND LATEST THREADS



CLICK FOR Current local times around the world

CLICK FOR local times in Seoul, Baghdad, Kabul,
New York, Chicago, Denver, Los Angeles, Anchorage


To every service man or woman reading this thread.
Thank You for your service to our country.
No matter where you are stationed,
No matter what your job description
Know that we are are proud of each and everyone of you.

To our military readers, we remain steadfast
in keeping the Canteen doors open.

The FR Canteen is Free Republic's longest running daily thread
specifically designed to provide entertainment and moral support for the military.

The doors have been open since Oct 7 2001,
the day of the start of the war in Afghanistan.

We are indebted to you for your sacrifices for our Freedom.



NOTE: CANTEEN MUSIC
Posted daily and on the Music Thread
for the enjoyment of our troops and visitors.


16 posted on 12/14/2011 6:20:08 PM PST by Kathy in Alaska ((~ RIP Brian...heaven's gain...the Coast Guard lost a good one.~))
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To: AZamericonnie
BISCOTTI

1/4 lb butter
4 eggs
1/2 tsp vanilla extract
1 cup sugar
1 tbsp anise seed
3 tsp baking powder
3 cups flour

Melt the butter in a bowl. Add 3 eggs and the vanilla extract, stirring rapidly. Add the sugar and stir. Add the anise seed, baking powder and flour, stirring all the while. Cover and refrigerate for 4 hours.

Take the dough and split it in half, putting each half on a cookie sheet. Spread each to the length of the sheet. Take the yolk of one egg, add water, and spread the glaze on the top of each half. Bake in a 350 degree oven for 20 minutes.

Remove, let cool and cut in a sawing motion using a serrated knife. The slices should be 5/8 inch thick. Put back on the cookie sheets, and bake in a 300 degree oven for 10 minutes.

17 posted on 12/14/2011 6:20:58 PM PST by Publius
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To: AZamericonnie

Chocolate Waffles

1/2 cup shortening
7/8 cup sugar (7/8 = 14 tblsps)
1 3/8 cups flour (3/8 = 6 tblsps)
1/4 tsp almond extract
1/2 tsp salt
2 squares unsweetened chocolate
2 eggs, well beaten
1/4 tsp cinnamon

Cream shortening, beat in sugar. Add melted chocolate and well beaten eggs. Mix and sift flour, salt and cinnamon, then add to first mixture. Add flavoring.

Drop spoonful on each section of waffle iron and bake for 2 minutes. Use lower heat than for regular waffles. Med, if you have that setting.

These cookies bake up a bit, they are not flat. Frost and decorate for the season. Very tasty!


18 posted on 12/14/2011 6:21:29 PM PST by tioga ( Holder lost the guns, Corzine lost the money, Obama lost the jobs....a dem trifecta.)
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To: HiJinx

Oh I just knew Nana would be baking up a storm. I haven’t had a molasses cookie in ages & love them!

Thanks Jinx & Nana! *hugs*


19 posted on 12/14/2011 6:22:00 PM PST by AZamericonnie
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To: ConorMacNessa

My pleasure Conor & has the epidural kicked in yet?


20 posted on 12/14/2011 6:23:49 PM PST by AZamericonnie
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To: HiJinx

Virtual, eaten off a childs plate or standing over a sink have no calories right? ;-}


21 posted on 12/14/2011 6:25:52 PM PST by AZamericonnie
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To: Kathy in Alaska

Good evening Kathy...did you survive the hardest day of the week? *hugs*


22 posted on 12/14/2011 6:27:36 PM PST by AZamericonnie
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To: AZamericonnie; All

Hello Veterans, wherever you are!!


23 posted on 12/14/2011 6:29:09 PM PST by Kathy in Alaska ((~ RIP Brian...heaven's gain...the Coast Guard lost a good one.~))
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To: Publius

Hiya Prof....this recipe looks very easy & delish! Can I dip mine in chocolate? And coffee? :) *hugs*


24 posted on 12/14/2011 6:29:38 PM PST by AZamericonnie
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To: Kathy in Alaska

I made some Rye Cookies today because I am sweet on a Finnish gal who works for my wife.
True story.
Easy to make...
The cookies ,I mean...


25 posted on 12/14/2011 6:30:19 PM PST by nkycincinnatikid
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To: AZamericonnie
I think it has begun to kick in - I noticed today that me legs did not tie up from sitting in my office chair the way it had been earlier. It should improve in the next 48 hours. Still have substantial weakness in both thighs and my neck has stiffened up - was diagnosed last year with cervical spinal arthritis. Getting an x-ray in the next couple of days.

Etiam non princeps sed usque ad genua, Principis Pacis!
26 posted on 12/14/2011 6:31:41 PM PST by ConorMacNessa (HM/2 USN, 3/5 Marines RVN 1969 - St. Michael the Archangel defend us in Battle!)
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To: kalee

Flr


27 posted on 12/14/2011 6:32:17 PM PST by kalee (The offenses we give, we write in the dust; Those we take, we engrave in marble. J Huett 1658)
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To: AZamericonnie
Mele Kalikimaka Connie! ((HUGS))

Anything that looks like a cookie....all are favorites. Munch.... munch.... munch. Just skip the fruit cake.....

However, my all time favorite is pecan pie or anything with pecans in it.
28 posted on 12/14/2011 6:32:17 PM PST by BIGLOOK (Keelhaul Congress!)
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To: tioga

That’s it....I’m buying a waffle iron! :)

Thanks so much for the recipe tioga! *Hugs*


29 posted on 12/14/2011 6:32:43 PM PST by AZamericonnie
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To: AZamericonnie
Good evening, connie! Good evening, all!

Let's get bakin'!

30 posted on 12/14/2011 6:32:52 PM PST by Tanniker Smith (I didn't know she was a liberal when I married her.)
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To: nkycincinnatikid

Rye cookies? Recipe required! LOL


31 posted on 12/14/2011 6:34:30 PM PST by AZamericonnie
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To: AZamericonnie
Thanks, Connie, for today's Christmas Cookie Exchange.


32 posted on 12/14/2011 6:36:11 PM PST by Kathy in Alaska ((~ RIP Brian...heaven's gain...the Coast Guard lost a good one.~))
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To: tioga

Chocolate and cinnamon? Yum!


33 posted on 12/14/2011 6:36:11 PM PST by HiJinx (I can see Mexico from my back porch...)
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To: BIGLOOK

Nana makes he snowballs with finely crushed pecans - I’ll post that recipe in a little while.

I need to clean some dishes (cookie sheets and mixing bowls!) now...


34 posted on 12/14/2011 6:38:26 PM PST by HiJinx (I can see Mexico from my back porch...)
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To: AZamericonnie
Dipping it in coffee is good. Dipping it in green tea is even better because the neutral taste of green tea permits the anise flavor to explode in your mouth.

But if really want to do it right, dip it in red wine. That'll put a smile on your face.

35 posted on 12/14/2011 6:39:41 PM PST by Publius
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To: Tanniker Smith

Hiya Tann & wonderful to see you!

Do you bake any or does Mrs Tann do all the baking?

Adding to the train this year? *hugs*


36 posted on 12/14/2011 6:41:05 PM PST by AZamericonnie
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To: BIGLOOK

Oh bigs I make a rockin’ pecan pie at the holidays...it’s a staple of the house.

I also make roasted savory pecans & candied pecans. Oh yeah...I love pecans! LOL

Now....how do you pronounce “pecans”?:)


37 posted on 12/14/2011 6:44:50 PM PST by AZamericonnie
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To: HiJinx
Aloha Jinxy!

Thanks.....and a tip. You can use finely ground pecans in your barbecue sauce to make it extra special. Once pecans were affordable, now the price is through the roof, though.
38 posted on 12/14/2011 6:47:08 PM PST by BIGLOOK (Keelhaul Congress!)
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To: AZamericonnie
CANNOLI

Dough
2 cups flour
2 eggs
6 tbsp vegetable oil
1/3 cup sugar
1/4 tsp salt

Vanilla filling
1/2 qt milk
3/4 cup flour
3/4 cup sugar
2 eggs
1 tsp vanilla extract

Chocolate filling
1/2 qt milk
3/4 cup flour
3/4 cup sugar
2 eggs
1 tsp vanilla extract
1/4 cup chocolate chips

A note from my late mother: An unpainted broom handle cut about 5 inches long will make an excellent mold.

Beat the eggs. Add sugar, vegetable oil, and beat well. Sift the flour on a breadboard. Make a well, and pour in the egg mixture. Knead the dough until it is smooth and stiff –- about 15 minutes. If the dough seems moist and sticky, add flour. If it is too dry, add a little egg white. Then roll the dough out no thicker than a noodle on a lightly floured board, and cut into 3-1/2-inch squares.

Wrap the pastry around the wooden mold, one corner over the other so that only 1/4 inch of the mold protrudes at each end. To seal, brush with slightly beaten egg yolk.

Cover the bottom of a frying pan with 2 inches of vegetable oil or lard and heat. To test the temperature, drop in a bit of dough. If it blisters immediately and turns a dark tan color, the oil is hot enough.

Cook 2 or 3 shells at a time, turning them carefully when one side is done. Lift them lightly out of the oil with a slotted spoon or tongs, and drain on paper towels. To remove the pastry from the mold, push the stick out very gently, being careful not to break the shell. Hold it with a cloth in the center, and push the stick out with a butter knife or the back of a spoon.

Then fry for another minute. Drain again.

Filling

Place the milk in the upper section of a double boiler and scald.

Combine the sugar, flour and eggs by hand. Beat only to mix. Add the above to the milk, stirring constantly with a wooden spoon until the mixture comes to boil and is thick and smooth. Remove from heat, and add the vanilla.

Divide the cream into two portions, and to the second portion add the chocolate. If it looks as if it should be smoother, use an electric mixer.

Pour into a bowl. Place wax paper directly on the surface of the filling to prevent a skim from forming. Refrigerate until ready to use.

When ready to fill, fill each cannoli with chocolate filling on one side and vanilla on the other.

39 posted on 12/14/2011 6:47:51 PM PST by Publius
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To: Publius

Well Prof...I don’t actually drink coffee anymore bit I do have a cuppa green tea every morning so even better.

I wish I could drink wine but it doesn’t agree with me. I can however cook with it at least.


40 posted on 12/14/2011 6:49:09 PM PST by AZamericonnie
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To: AZamericonnie; HiJinx

The chocolate,almond and the cinnamon make for a delicious cookie. I love them. They can be made at any season by adjusting the color frosting or sprinkles. They are a popular cookie.


41 posted on 12/14/2011 6:50:01 PM PST by tioga ( Holder lost the guns, Corzine lost the money, Obama lost the jobs....a dem trifecta.)
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To: AZamericonnie
HONEY CAKES

A note from my late mother: This one is very difficult and laborious.

4 cups flour
pinch salt
4 eggs
3/4 cup sugar
4 oz oil
oil (for frying)
1 tbsp lard
jar honey
juice, 1/2 lemon
juice, 1/2 orange

Beat the eggs. Add sugar, salt, oil, and beat well. Sift the flour on a breadboard. Make a well, and pour in the egg mixture. Knead the dough until it is smooth and stiff – about 15 minutes. If the dough seems moist and sticky, add flour. If it is too dry, add a little egg white.

Let the dough rest by putting it under a bowl on the board for 20 minutes. Knead the dough again, and then let it rest for another 10 minutes.

Cut the dough into strips, but one at a time, so as to avoid drying it out. Work the dough very thin with a rolling pin, and turn the thin dough into a rosette. In forming the rosette, where dough meets dough, pinch the dough with egg white. This will make 24 to 30 rosettes.

Heat a quart of oil in a deep fryer, and add the lard. The oil must be hot, about 390 degrees. Fry the rosettes until they are golden, but not dark. Remove with a spatula, and place on paper towels to absorb the oil.

Heat the honey, lemon juice and orange juice until the mixture is noticeably less viscous, but not boiling. Dunk the rosettes in the honey, and place on a tray. Cover with wax paper.

42 posted on 12/14/2011 6:51:10 PM PST by Publius
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To: AZamericonnie
Pecans is pronounced pe-kahns. Pe-cans are what mushy peas come in.
43 posted on 12/14/2011 6:52:41 PM PST by BIGLOOK (Keelhaul Congress!)
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To: ConorMacNessa

1st!


44 posted on 12/14/2011 6:53:37 PM PST by Kathy in Alaska ((~ RIP Brian...heaven's gain...the Coast Guard lost a good one.~))
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To: AZamericonnie

.75 cup rye flour
.75 cup allpurpose flour
.5 cup gran sugar
.25 teas salt
.5 cup butter
.25 cup milk
1 teas vanilla

combine flours sugar salt butter and rub until crumbly.
add milk and vanilla form into dough, refrigerate .

roll well floured to .125 “

Finns cut them round with hole in center to put ribbon through?
Cut any which way and bake at 350 f for 10 min.
Totally rad.


45 posted on 12/14/2011 6:54:59 PM PST by nkycincinnatikid
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To: AZamericonnie
Better than cookies (the cookies always last longer than this stuff):

SALTINE TOFFEE

Makes 1 cookie sheet, you can break it into small or large pieces.

1 to 1.5 sleeves (from a 1 lb. box) saltines (regular or unsalted)
1 cup butter (unsalted if you use regular Saltines)
1 cup packed brown sugar
1 12-oz. package chocolate chips (I used Ghirardelli double chocolate)
chopped nuts, optional

Preheat oven to 400 degrees.

Line a cookie sheet (the kind with sides) with foil, give it a squirt of butter-flavored nonstick spray, then spread a single layer of saltine crackers. Trim some of the crackers as needed to fit the entire sheet.

In a saucepan, combine butter & sugar, over high heat, stirring constantly. Bring to a boil and boil for 3 minutes (keep stirring!). Immediately pour over saltines and spread quickly to cover crackers.

Bake for about 5 minutes, until the entire sheet is bubbling. Remove from oven and cover evenly with chocolate chips. Turn the oven off, but pop the sheet back in for 5 minutes to soften the chocolate. Remove from oven and spread chocolate; then finish by sprinkling on nuts if you so choose. Let cool completely (you can put it in the fridge or freezer for an hour to cool it faster), then break into pieces. Keep covered tightly!

Lots of variations are possible. Example: Use unsalted crackers *and* unsalted butter, dark chocolate, and top with a sprinkling of sea salt.

46 posted on 12/14/2011 6:55:16 PM PST by Charles Martel (Endeavor to persevere...)
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To: AZamericonnie
ITALIAN CHEESE PIE

Crust
2 cups flour
1 tsp baking powder
1/4 tsp salt
2 eggs
1 egg white
1 egg yolk (reserved)
7 tsp sugar
8 tsp corn oil

Filling
2 lbs ricotta
1 cup sugar
6 egg yolks
1 tsp lemon extract
1 tsp lemon juice
grated rind of lemon

Blend all the ingredients for the filling and set aside.

For the crust, mix the dry ingredients in a bowl. In another bowl beat the eggs, sugar and oil, slowly at first to avoid splattering. Add to the dry ingredients. Stir until the dough holds together. Turn the dough out onto a floured board, and knead to make a stiff but malleable dough. Add more flour if needed.

Roll the dough out to about 1/4 inch thick. Grease the cake pan, and lift the pastry carefully into it. Press gently inside the cake pan; avoid stretching the dough. Let the dough hang over the rim of the pan. Cut the excess off leaving about 3/4 inch hanging over.

Use the remaining dough to make lattice strips. Sprinkle flour on the bottom of the crust; then pour in the filling. Arrange the lattice strips over the top of the pie, and press the ends into the crust.

Take the reserved egg yolk, and stir 1 tsp water into it. Paint the lattice strips and the exposed portion of the crust with this glaze.

Bake at 400 degrees for 10 minutes and 250 degrees for 2 hours. Turn off the heat, and leave the pie in the oven for 3 hours with the door open.

When cool enough to handle, snip off the excess crust with scissors, removing small bits at a time. Then take a knife and loosen the pie carefully. Take two flat dishes, put one on the pie and turn it over, making the pie upside down. Take the second plate and reverse it, making the pie right side up again.

Refrigerate at least 24 hours and when ready to serve, sprinkle with confectioner's sugar.

47 posted on 12/14/2011 6:55:19 PM PST by Publius
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To: AZamericonnie
Evening Connie! *hugs*

here is a link to a gluten free cookie recipe...

http://www.adventuresofaglutenfreemom.com/2009/12/gluten-free-toll-house-chocolate-chip-cookies/

48 posted on 12/14/2011 6:58:17 PM PST by DeoVindiceSicSemperTyrannis
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To: AZamericonnie
ITALIAN RUM CAKE

4 large eggs
3/4 cup granulated sugar
1 tsp vanilla extract
3/4 cup flour
3/4 tsp baking powder
3/4 tsp baking soda
1/8 tsp salt
4 tbsp clarified butter
1/2 cup dark rum
1/2 cup tart orange marmalade
3 oz semisweet chocolate, chopped
1/2 oz unsweetened chocolate, chopped
2 tbsp strong brewed coffee
2 tbsp unsalted butter, softened
1/2 cup confectioners’ sugar

In a large metal bowl, beat the eggs lightly; put the bowl in a pan filled with enough hot water to reach halfway up the side of the bowl, and stir the eggs until they are barely warm. Remove the bowl from the pan, and add the granulated sugar. With an electric mixer, beat in the vanilla. Sift the flour, salt, baking powder and baking soda over the mixture in batches, folding the flour mixture gently but thoroughly after each addition, and fold in the clarified butter a tablespoon at a time.

Line a buttered 9-inch round cake pan, 2 inches deep, with a round of wax paper, and butter the paper. Turn the batter into the pan, smoothing the top, and bake the cake at 350 degrees for 25 to 30 minutes. Let the cake cool in the pan for 15 minutes.

Turn the cake out onto a rack, peel off the paper carefully, and let the cake cool completely. Slice the cake horizontally with a serrated knife into two layers, put one layer cut side up on a serving plate, and brush it with 1/2 cup rum. Spread the layer with marmalade, top it with the remaining layer of cake cut side down, and brush the layer with the remaining 1/2 cup rum.

In the top of a double boiler set over barely simmering water, melt the semisweet chocolate and unsweetened chocolate with the coffee, stirring. Transfer the chocolate mixture to a bowl, let it cool to room temperature, and stir in the unsalted butter and the confectioner’s sugar. If necessary, chill the icing until it is of spreading consistency. Spread the cake with the icing and chill it, covered loosely, for 2 days.

49 posted on 12/14/2011 6:58:38 PM PST by Publius
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To: HiJinx

2nd!


50 posted on 12/14/2011 6:59:14 PM PST by Kathy in Alaska ((~ RIP Brian...heaven's gain...the Coast Guard lost a good one.~))
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