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Lamh Foistenach Abu! Oooh, we love Pumpkin Rolls!!
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Our Flag Flying Proudly One Nation Under God
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Lord, Please Bless Our Troops, They're fighting for our Freedom.
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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
Apple Reaches Out To Liberal Asshats
And a satirical poll for the troops:
~ Christmas Cookie Exchange ~
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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.
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!
Let's get bakin'!
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.
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.
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.
here is a link to a gluten free cookie recipe...
http://www.adventuresofaglutenfreemom.com/2009/12/gluten-free-toll-house-chocolate-chip-cookies/
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.
Yummy! I just gained weight reading your header table! LOL!
How much fun to get to swap recipes! :)
Cake
1 cup flour
1/4 tsp salt
1 tsp baking powder
6 eggs
1/3 cup orange juice
1 cup sugar
Cream filling
2 eggs
3/4 cup sugar
1/2 cup flour
salt
1-1/2 cup milk
1 tsp vanilla extract
Butter cream frosting
1/4 cup butter
3 cups powdered sugar
1 egg yolk
4 tbsp milk
1 tsp orange juice
Remainder
1 jar lekvar (prune butter)
1 package coconut
Cake
Separate the eggs while cold. Sift the flour, salt and baking powder together, and set aside.
Beat the egg yolks until thick. Add the orange juice and sugar, and beat this mixture until thick and it doubles in volume. At low speed, blend in the flour mixture.
Beat the egg whites until soft peaks form. Gently fold the egg whites into the batter with a spatula.
Grease two cake pans, line with wax paper and grease again. Pour the batter into the cake pans. Bake at 325 degrees for 30 minutes.
Remove from the oven, and let stand for 8 minutes. Run a knife around the edge and reverse it on cake rack, giving the pan a sharp jerk to dislodge. Allow to cool for 1 hour.
Cream filling
Slowly heat the milk in saucepan. Combine the sugar, flour and eggs by hand. Beat only to mix. Add the above to the milk, stirring constantly until the mixture comes to boil and is thick and smooth. Remove from heat, and add the vanilla. 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.
Butter cream frosting
Melt the butter, and add sifted sugar gradually. When half of the sugar is added, add the egg yolk and beat thoroughly until the mixture is fluffy. Add the rest of the sugar alternately with milk using only enough liquid to ensure that the frosting is the right consistency for spreading. Add the orange juice.
Remainder
Spread the coconut in a pizza pan and toast in a 350 degree oven. Keep pushing the coconut about with a fork so that all of it is toasted. Remove and let cool.
When the cake is cool, split both cakes to make four layers.
Using a spatula, spread half of the cream filling on the first layer. Place the second layer over that. Spread the second layer with lekvar. Top with the third layer. Spread this layer with the remaining cream filling, and top with the fourth layer.
Prepare a base frosting by add a few drops of boiling water to powdered sugar. Brush off the crumbs, and spread with the base frosting, allowing it to harden. Spread the icing with a spatula, starting at the top of the cake and finishing with the sides. While the frosting is still moist, spread on the toasted coconut. Refrigerate for two days before eating.
This is my mom, Joan. She passed away several years ago, and I miss her dearly. But I made sure I did at least two things in my life with her before she left: Teach me how to make her apple pie from scratch, and teach me how to make her date pinwheel cookies.
My mom was a Navy wife, and she taught herself to cook...for herself alone, or for a party of fifty. She taught herself how to make everything from bouillabaisse to lemon merengue pie. These cookies are the best thing, ever. I spent an evening with her, and she taught me how to make them, so I could carry on the tradition. She graciously did not leave out any key ingredients. These cookies, if you try to eat them directly out of the oven are completely uninspiring. The flavors are all mushed together, and the fragile cookies have no texture to them.
But after they cool...magic happens. They become...chewy. Just unbelievable. The best cookies ever. Addictive.
She would make these cookies at Christmas every single year of our lives.
The key to making these cookies is not to get too bent out of shape when you are trying to work with the dough. It is a very fragile dough, it breaks when you try to jelly roll it, it cracks, and so on. Just use your hands on the roll to kind of squeeze it into a long uniform tube after you jelly roll it. But after you leave it in the freezer for a few hours, take the rolls out and slice the cookies, when they cook, they come out just fine!
From my wonderful mom, to all of you...this is the first time I have released this out to the public (I know, she probably got the recipe from Better Homes and Gardens recipe book all those years ago...:)
God Bless all you, my Freeper Friends, and Merry Christmas!
Joan's Date Pinwheels Dough Ingredients
1/2 cup butter or margarine
1/2 cup brown sugar
1/2 cup granulated sugar
One egg
1/2 teaspoons vanilla
2 cups sifted all-purpose flour
1/2 teaspoon soda
1/2 teaspoon salt
One Recipe date filling
Cookie Dough
Thoroughly cream together butter and sugars. Add egg and vanilla; beat well. Sift together dry ingredients; stir into creamed mixture. Chill. Divide dough in half. On a lightly floured surface, roll one part in 12 x 8" rectangle, about 1/4 inch thick. Spread half of date filling over dough. Begin a long edge, role like jellyroll. Repeat with remaining dough. Wrap rolls in waxed paper. Chill several hours. Slice into 1/4 inch thick cookies. Bake on greased cookie sheet at 400° about 8 to 15 min. (12 min. is optimal time for best results, but may have to leave cookies in for at least 15 min. or longer, be sure to check often if leaving in past 12 minutes. Remember that these cookies will solidify significantly as they cool, overcooking will make them hard and brittle which is just as bad as under cooking them.) Makes five dozen.
Recipe Date Filling
In saucepan, bind 1 pound pitted dates, cut up, 1/2 cup sugar, 1/2 cup water. Cook and stir till mixture boils and thickens slightly. Cool. Just before using, add 1/2 cup finely chopped walnuts.
Tips: Date filling consistency should be like jam. Spread gently on dough. Use a spatula to help roll the dough a little at a time, as it is delicate. Do not worry if the dough is cracked or disheveled after rolling, as long as the roll is intact. Place roll in freezer 2 to 3 hours. After baking, the cookies will be very soft and unstable-use a spatula to place them on a rack to cool. As a cool, they will become fairly solid. Scissors work well to cut up the dates as small as possible when making the recipe date filling.
God Bless you, Mom, and thank you for all the cookies...How I miss you.
PING! for future reference (like about 1 week!) Thanks for these recipes! They look wonderful!
OMG! I can’t eat sugar! eeeekkkk!
Those LOOK wonderful!
Merry Christmas! :-)
