Is this it? RE: LOOKING for: Bar Cookies Posted by ginger_st_thomas (My Page) on Mon, Apr 24, 06 at 20:46 TOFFEE PECAN BROWNIES 4 oz unsweetened chocolate, chopped 1/2 cup unsalted butter 1 1/4 cups packed light brown sugar 1 T. cinnamon 1/4 tsp salt 3 eggs 1 tsp vanilla 3/4 cup flour 1 cup chopped Heath bars Brown Sugar Topping: 1 cup packed light brown sugar 1/4 cup whipping cream 1 TBL unsalted butter 3/4 tsp vanilla 1/2 cup chopped pecans Preheat oven to 325 degrees; line 8x8" baking pan with foil, extending foil over the sides. Combine choc. & butter in saucepan & cook over low heat til blended, stirring constantly. Cool 5 minutes. Whisk in sugar, cinnamon & salt. Whisk in eggs 1 at a time; stir in vanilla. Whisk 2 min. or til smooth. Add flour, whisking just til blended. Stir in chopped candy bars (I chilled the candy & chopped them in a processor.) Bake for 35 min. or til toothpick inserted in cnt. comes out with a few moist crumbs attached. Cool in the pan on a wire rack. For topping, bring sugar, cream & butter to a boil, whisking constantly until smooth. Remove from heat. Stir in the vanilla. Let stand 10 min. Whisk til of spreading consistency. Stir in the pecans. Spread over the brownies. Let stand 1 hour or until set. Serve cold or at room temperature. Store, covered in the refrigerator.~~From Down by the Water.

So many good suggestions - thank you. I am glad I'm not alone. I printed out the recipes posted by Nicole, Glenda and the one chi83 mentioned from Ina Garten. I noticed that Ina's recipe calls for an 18 x 12 pan and then the recipe says that it makes 20 large brownies - I normally get 16 brownies from my 9 x 9 square pan. If she cuts hers into only 20 brownies they must be huge! That's a real treat. lowspark - what a neat idea - a muffin tin. Never thought of that one or warming up the dry brownies and making a brownie sundae. I'll have to try buying several boxes of the same brand and then experimenting with the cooking time to determine the best one. I tend to buy whatever is on sale. I have tried the Ghirardelli's mix and it is really good. My son is stopping by the house tomorrow after work to celebrate his birthday and he asked for comfort food for dinner- a baked ham and mac and cheese. Since he doesn't care for icing I think I'll make 2 batches of brownies - one for our dessert and one he can take home. That way I won't be too tempted to eat them. I have to admit that I had no trouble eating either my overdone or underdone ones in the past. Thanks again everyone. Maire

Posted by: Byron 4a/5b NH (My Page) on Tue, Feb 26, 02 at 10:36 I use a weak tea formula. Make a cup of tea, anything that you have. Let it steep for 4 min, then dump it. Make a second cup with the same bag. Let this steep for 4 min. Add this to water to make 1 qt. Place seeds between 2 layers of paper towel on a plate. Moisten towel with tea. Place in fridge over night. My germination rate is usually in the high 90% range. Byron, A couple of questions: Is any kind of tea better than others? Green tea? Instant tea OK? Can I add tea to the starting medium rather than use a paper towel? Do the seeds need to be refrigerated? Does continuing to water with the tea during germination help or hinder? I have some already planted ancho/poblano & rocoto seeds that are being stubborn and wonder if I could add the tea to them now? John Follow-Up Postings: RE: Byron's tea for seed starting Posted by: Byron 4a/5b NH (My Page) on Fri, Mar 1, 02 at 12:09 Any tea except instant. Objective of 2nd use tea bag is to get tannins from the tea. I think those are removed from instant. Some folks feel chamomile (sp) helps reduce damp-off (??) Objective of seeds in fridge overnight is to help break dormancy cycle. Just overnight 8 to 12 hours is enough. Never tried adding tea to once planted seeds, it might help.. Byron RE: Byron's tea for seed starting Posted by: becki3 z5 IN (My Page) on Sat, Mar 2, 02 at 21:01 I started using weak chamomile tea to bottom water my seed trays when I saw some fungus starting to form on top of the soil. It not only got rid of the fungus (instantly), but the seedlings were standing up a little straighter a couple hours later. I have been bottom watering with it ever since, and my seedlings have been growing like crazy. I also use one of those Oil-O-Pump sprayers to mist the seedlings with, also using the weak chamomile tea. Works very well for brand-new seedlings, and my African Violet also loves it! You can find these sprayers in the kitchen stuff dept at Wal-Mart, etc. They are supposed to be for putting cooking oil in if you want to spray it like a cooking spray, but I find it works better for my plants. ;) And yes, I also use a very weak chamomile tea to wet my starting mix when planting seeds. Seems to prevent fungus and damp-off before it begins. And I had some seeds sprout in 1 day after planting using this method! Haven't tried any other kind of tea, but I imagine it would have a similar effect. Besides, I had an awful lot of old chamomile tea bags lying around. ;) Hope this helps, Becki :) RE: Byron's tea for seed starting Posted by: tantaw 7 Tx (My Page) on Sat, Mar 2, 02 at 23:08 I would just like to echo Becki's thoughts on bottom watering with chamomile tea. I raise a lot of tomatoes and peppers from seed and I always bottom water with a weak chamomile tea solution. I have not had a damping off problem since I started using it. It may be all in my head but I think it works. RE: Byron's tea for seed starting Posted by: John__ShowMe__USA 5 (My Page) on Sun, Mar 3, 02 at 9:21 I've never had a damping off problem that I was aware of. Granted there can be damp-off beneath the surface that I just didn't know about. Some of my peat pots look like fuzzy little moldy Chia pets. Doesn't seem to hurt the growing plant. I did spray my newly planted seeds with 1 part 3% hydrogen peroxide to 19 parts water. And I could do the same to get rid of the mold if I so choose. What I was trying to accomplish with Byron's tea was to break dormancy, not to kill mold. John RE: Byron's tea for seed starting Posted by: becki3 z5 IN (My Page) on Mon, Mar 4, 02 at 12:53 "And yes, I also use a very weak chamomile tea to wet my starting mix when planting seeds. Seems to prevent fungus and damp-off before it begins. And I had some seeds sprout in 1 day after planting using this method!" Sorry John, I should have pointed this out. I had 2 yr old tomato seeds sprout the day after I planted them (with 100% germination), using starting medium that had been wetted up with chamomile tea. And I had parsely come up in 5 days with this method, it has always taken me at least a couple weeks before. And I also had some 11 yr old luffa sponge seeds that had been in a starter medium for about a month that I had pretty much given up on. But I decided to start watering them with the chamomile tea, and a couple of them came up a few days later. That one might have been just blind luck, but I was sure the seeds were too old, so either way it was a nice surprise. I have no idea if it was the chamomile or just tea in general that has given me such great luck this year, but I'm not gonna question it, just enjoy it. And I owe it all to Byron, I started doing this after I saw a post of his earlier this year about the paper towel germination method, and I've been busy ever since. Thanks Byron! ;) I hope this helps to answer some questions for you, good luck with your seeds, Becki :) RE: Byron's tea for seed starting Posted by: Byron 4a/5b NH (My Page) on Thu, Mar 7, 02 at 13:28 John If you wanted to be real cheap, could have asked for a used tea bag in your local coffee shop.. It only takes one to make a qt. RE: Byron's tea for seed starting Posted by: John__ShowMe__USA 5 (My Page) on Thu, Mar 7, 02 at 15:51 >>If you wanted to be real cheap, could have asked for a used tea bag in your local coffee shop.. It only takes one to make a qt. RE: Byron's tea for seed starting Posted by: becki3 z5 IN (My Page) on Thu, Mar 7, 02 at 19:39 John, I really hope this works for you. I haven't started any of my peppers yet, probably in the next week or so, so I don't know how they respond. But if they don't sprout up in the next few days, is there any chance the seeds could be old? I just planted some green onions a few weeks ago, and didn't have a single seed germinate out of the whole pack, although all the storage onions I planted at the same time came up within a couple days. And I just bought them a few days prior to the first planting! And they were Burpee! The only thing I can think of is I just got a bad pack of seeds. So I'm getting ready to try again with a couple more packs, from 2 different companies. Could something like this have happened with yours? Good luck, Becki :) RE: Byron's tea for seed starting Posted by: Cindy_7 z6/7 VA (My Page) on Thu, Mar 7, 02 at 21:30 Becki- I started onion seeds on the Feb. 23rd and most were up by the third of March. I did use the chamomile tea mentioned above. I started Super Star from Pinetree, Valencia from Seeds of Change, Sweet Spanish from Better Homes and Gardens, and Leeks, also from BH & G. Out of 64 seeds, about nine did not germinate. I think the tea helped. I will definately use it again. FWIW Cindy RE: Byron's tea for seed starting Posted by: Byron 4a/5b NH (My Page) on Thu, Mar 7, 02 at 21:57 Folks maybe having old seeds from Burpee this year, They are in Chapt 11, I wouldn't buy a thing from them.. RE: Byron's tea for seed starting Posted by: John__ShowMe__USA 5 (My Page) on Thu, Mar 7, 02 at 22:16 Becki, I've shared seeds & info with Cindy and she knows more than I do. I would try the chamomile tea with your onion seed. Guess that I will have to go to the store again for some chamomile tea. Used to use it years ago when I was all organic. Wonder if it would work mixed with green tea? Probably so. And refrigerate for a day or so too? And why not add a weak Miracle Gro or Peters solution to the mix? What do you think Byron? John RE: Byron's tea for seed starting Posted by: Byron 4a/5b NH (My Page) on Thu, Mar 7, 02 at 23:14 I won't use fertilizer on my seedlings, I think you do a salt kill. I can't prove it.. Try some both ways and see what happens.. Onion seeds are known for a lower germination rate, some are as low as 50%.. Byron RE: Byron's tea for seed starting Posted by: John__ShowMe__USA 5 (My Page) on Fri, Mar 8, 02 at 8:24 >>I won't use fertilizer on my seedlings, I think you do a salt kill. I can't prove it.. RE: Byron's tea for seed starting Posted by: Cindy_7 z6/7 VA (My Page) on Fri, Mar 8, 02 at 8:36 I forgot to mention, I started my seeds indoors in peat pots with a heating pad (and the tea). Cindy RE: Byron's tea for seed starting Posted by: becki3 z5 IN (My Page) on Fri, Mar 8, 02 at 9:46 Cindy, I started BH&G onion seeds, southport white, and sweet spanish yellow, and also leeks from Ferry Morse, and they were all up in a couple days. I also have some red onion sets that I haven't tried yet, cheap ones from Lowes. I searched everywhere and couldn't find the seeds locally. Next year I'm just gonna order all my new seeds on line I think. I'm glad the tea worked for you. :) Byron, Thanks for the tip about Burpee! Makes me feel better knowing it probably wasn't me. ;) John, I did try the tea on the last couple sowings from that pack of seeds, but it didn't work. When I dug through the soil to see if anything at all happened, I found all the seeds still there but they were soft and kind of crumbly (rotted), just fell apart when I pinched one between my fingers. YUCK! As far as storing the tea, I usually put the first cup into a gallon jug and fill the rest of the way with water, put the cap on, and set it in the corner somewhere to be used for watering seedlings or wetting up new starting medium. Then the second cup I'll let steep for a long time (read: I forget to pull the bag out). I'll add about a quart of water and use it for whatever I'm doing at the moment, soaking seeds, starting seeds, etc. Any excess from this goes into my houseplants. As for prepackaged fertilizer, I've no clue, never tried it on seeds or seedlings. But I do water my seedlings with old water from my fishtanks, I alternate between that and the tea solution in the jug. And most of my tanks have live plants in them which I have to add aquatic plant food to. But I'm pretty sure by the time I take the water back out, the plant food has been all used up. Either way, it seems to work wonders for all my plants, indoors or out. Probably more info than you wanted to know. ;) Think I'll go get a new tea bag and try my new BH&G green onions now, Becki :) RE: Byron's tea for seed starting Posted by: Byron 4a/5b NH (My Page) on Fri, Mar 8, 02 at 10:14 Not just Burpee, reports are filtering in from the Totally Tomatoes groups. The Burpee group includes the Martha Stewart seeds. BHG Look on the back you can tell where the seeds came from. In the Northeast most of them on the rack were from Ferry Morse, an old reliable Co. NK seeds does some, They have been around for years. My "bet your life" group is Stokes, Vesey's and Johnny's Don't waste your gastric juices in trying to get your money back from Burpee. RE: Byron's tea for seed starting Posted by: John__ShowMe__USA 5 (My Page) on Fri, Mar 8, 02 at 10:28 >>Either way, it seems to work wonders for all my plants, indoors or out. Probably more info than you wanted to know. ;) RE: Byron's tea for seed starting Posted by: becki3 z5 IN (My Page) on Fri, Mar 8, 02 at 11:05 Byron, Thanks again! I didn't know that about the back of the seed packs. Yup, mine all say Ferry Morse. Cool! And I will make a note of your recomendations for next year. :) John, 125 gal aquarium ! I'm so jealous I'm drooling! My largest one is a 75. But I've got 7 other smaller ones scattered throughout my house. (Went a little overboard!) And boy, I know what you mean about that algae! Got a serious outbreak of hair algae in the big tank that I can't seem to get rid of! Got a whole series of test kits, but can't seem to get a good balance. Waiting now to see if it will break down in the compost pile. LOL I didn't know that about the leafy veggies, this is my first year as a serious effort growing lettuce, broccolli, etc. I will stop using it on those seedlings. But I sure got some great tomatoes and peppers last year with it! And the Romas and Cayennes both produced so many I couldn't keep up with them. My dad would come to visit and take home "fish water" in empty milk jugs to water his 4 roma tomato plants with. He was harvesting a 3-gallon bucket full every other day from those 4 plants, and begging all the neighbors to take the tomatoes! LOL Becki :) RE: Byron's tea for seed starting Posted by: Byron 4a/5b NH (My Page) on Fri, Mar 8, 02 at 13:39 Becki If you want to get really cool, There is a Comstock Ferre seed/plant co in Old Weathesfield Conn. Been selling seeds since 1826. Plants since the 1770's Plant leafy veggies as soon as you can work the soil. RE: Byron's tea for seed starting Posted by: becki3 z5 IN (My Page) on Fri, Mar 8, 02 at 16:29 1770'S......WOW! I figured you could buy seeds back then, the farmers had to start somewhere. But plants? I would have thought everybody would have still had no choice but to start their own. Makes you really appreciate the reliability of a good seed company. I've been hardening off all my leafy stuff all week. And removing the winter mulch from my beds, the soil was 54 degrees this morning, and nice and crumbly as I turned over the top. Problem being, we are supposed to get some pretty nasty thunderstorms over the next couple days so I think I'm gonna cover my beds with plastic and wait till next week. I've also been digging a new bed, and I can tell I've been very lazy all winter, cause boy am I sore! Don't remember being this bad last spring! LOL Wish I would have thought to do an IBM or something last fall, but my garden has grown considerably as I've been cooped up inside all winter. ;) Now, where did I put that Advil? Becki :) RE: Byron's tea for seed starting Posted by: Shelly_and_Roy z9b Houston TX (My Page) on Sat, Mar 9, 02 at 15:49 So you're saying that fishy water from aquariums is great for plants? How about fishy water from a small backyard pond? Would I need to test it for anything before using it on our tomatoes & such? A bog garden acts as our biological filter, so I know it hasn't been toxic to plants, plus the water lilies went nuts last year so I figure it can't be too bad. I can just see it now: I'm at the pond with a gallon jug and all the fish are begging me to feed them, not understanding that I'm taking some "fertilized" water. :) RE: Byron's tea for seed starting Posted by: Scribz z5 OH (My Page) on Sat, Mar 9, 02 at 17:59 I've used aquarium water, water from my backyard pond(let), and water from my turtle tank to nourish my plants for a long time. Works great. It seems to contain many micro-nutrients that stimulate good growth in plants. Just don't use aquaria water that has added salt (NaCl). I'm a little skittish about using he turtle tank water on anything I might consume because turtles carry salmonella... by the way, anybody want a couple of fat lazy turtles ??("Frankie"and "Lola") Scribz RE: Byron's tea for seed starting Posted by: becki3 z5 IN (My Page) on Sat, Mar 9, 02 at 20:18 Yes, by all means. Pond water is great for plants too, and probably contains a little extra nutrients because of stuff falling to the bottom just as it does in nature, like leaves, etc. Kind of like water composting. ;) (Okay, maybe I'm reaching a little there!) The things to watch for with pond or aquarium water is salt as Scribz mentioned, or any kind of water-conditioning chemical. Although I wouldn't worry too much about a dechlorinator, I use a simple one that doesn't do anything else except take out the chlorine and chloramines, no extra additives, and don't think twice about putting this water on my food crops. Also, never use water that has been medicated for sick fish. That stuff can travel! And I'd be a little leary about water from sick fish in general, even un-medicated ones - e Becki :) RE: Byron's tea for seed starting Posted by: John__ShowMe__USA 5 (My Page) on Sun, Mar 10, 02 at 11:50 Planted a bunch of old Ancho 101 seeds on 2/14. So far none have sprouted. They were slow to germinate last year, but at least some showed up. Soaked a bunch of the same seeds in tea and in the fridge for 12 hours and planted them on 3/02. Many popped up this morning. I'm impressed! Don't know if it was the cold, the tea, or a combination. But, something worked. Both batches were kept at 85F. John RE: Byron's tea for seed starting Posted by: Byron 4a/5b NH (My Page) on Sun, Mar 10, 02 at 13:33 John Did you try some with MG? IMHO Its the combination, Think about this. In our zone may flower seeds fall to the ground, They do not start growing until the following spring. Sample of cold dormancy to protect the seed. RE: Byron's tea for seed starting Posted by: becki3 z5 IN (My Page) on Mon, Mar 11, 02 at 8:11 Congrats John! I think Byron's right, probably the combo. Glad it worked! Becki :) RE: Byron's tea for seed starting Posted by: John__ShowMe__USA 5 (My Page) on Mon, Mar 11, 02 at 8:54 >>Did you try some with MG?>Congrats John! RE: Byron's tea for seed starting Posted by: Padron4km 8/9 (My Page) on Sat, Mar 16, 02 at 1:16 I'm testing it right now... a little more than a dozen Chilitepin seeds in the fridge, moistened with the only tea we have left in the house (after a particularly bad cold and flu season) Lemon Zinger! :) I'll put some seeds in peat pellets tomorrow, sans tea, and see what happens.... I'll report back j RE: Byron's tea for seed starting Posted by: Cindy_7 z6/7 VA (My Page) on Sat, Mar 16, 02 at 9:36 I watered the seeds after the soaking with the tea. Really don't know if it helped or hurt, but many came up. I did not keep percentages and probably should have. Any thoughts on this? Cindy RE: Byron's tea for seed starting Posted by: armadillo Berlin, Germany (My Page) on Wed, Mar 20, 02 at 7:08 Byron, First I would like to thank both you and John for posting/reposting this recipe. I used it on my second batch of seeds I started and it made a tremendous difference in germination time and ratio. Some of the replies to this thread made me wonder about some things so I did a bit of research and would like to report what I found. The antifungal properties of chamomile are very well documented by both clinical and toxicological studies. I was unable to find out how tea promotes germination (I only have phytopharmaceutical literature to search not agricultural) but if it is flavonoids that do it then green tea should be a bit more effective as it has more of these at higher concentrations. If it is the tannins then black tea should be better as they seem to be concentrated by the fermentation process that turns green tea into black. Has anyone ever done a comparison test to see which works better? If the Lemon Zinger that Padron is trying is really effective then this indicates it is the flavinoids as it has no tannins but then it does contain citric acid which may very well soften the seed coat and speed germination by another mechanism. Scribz Are you getting rid of Frankie and Lola because of the salmonella danger or because they are fat and lazy? I have never seen a trim, energetic turtle. :oD Thanks, Armadillo RE: Byron's tea for seed starting Posted by: Byron 4a/5b NH (My Page) on Thu, Mar 21, 02 at 8:12 Armadillo Best I can tell you is that the tannins help soften the seed coat.. Chamomile would not work in this function. RE: Byron's tea for seed starting Posted by: armadillo Berlin, Germany (My Page) on Fri, Mar 22, 02 at 1:44 Byron, Yep. That is just what I found by still researching. I was able to confirm that chamomile shold help against damping off but I couldn't find anything in it that would effect seed starting. Thanks, Armadillo RE: Byron's tea for seed starting Posted by: John__ShowMe__USA 5 (My Page) on Fri, Mar 22, 02 at 11:43 I'm continuing to have success with bad seeds using green tea and refrigerating the seeds first. Am using green tea and steeping a bag in a boiling cup of water. Discarding the brewed tea & making a second cup with the same tea bag. This cup I add water to make one quart weak tea. Store in refrigerator. Cindy, (a couple of posts up) soaked her seeds in tea and continued to spray them if I understand correctly. She reports success too. I'm convinced that the tea helps. Just not sure how much the refrigeration contributes to the success if it does at all. When my seed starting frenzy is over I plan to try an experiment with some seeds that have low or no germination. Am thinking about the following: All seeds to germinate at a controlled 85° Will include: A. seeds soaked in distilled water at room temp for 24 hours B. seeds soaked in distilled water while refrigerated for 24 hours B. seeds soaked in tea while refrigerated for 24 hours C. seeds soaked in tea at room temp for 24 hours Anyone see see something that should be added to this test? Or changed? Only have 15 credits of organic chem & am no whizz at setting up experiments. Would appreciate any help here. John ------------------- RE: Byron's tea for seed starting Posted by: Byron 4a/5b NH (My Page) on Fri, Mar 22, 02 at 14:09 0 credits in chem.. Instead of distilled water, try potassium nitrate. or in addition. This has been suggested by many. RE: Byron's tea for seed starting Posted by: armadillo Berlin, Germany (My Page) on Mon, Mar 25, 02 at 8:40 John, You should start some unsoaked seeds as well as the others for control. Be very carefull to treat all the seeds just the same except for what you want to test. Armadillo RE: Byron's tea for seed starting Posted by: armadillo Berlin, Germany (My Page) on Mon, Mar 25, 02 at 8:41 John, You should start some unsoaked seeds as well as the others for control. Be very carefull to treat all the seeds just the same except for what you want to test. Armadillo RE: Byron's tea for seed starting Posted by: John__ShowMe__USA 5 (My Page) on Mon, Mar 25, 02 at 11:45 Armadillo writes: >>You should start some unsoaked seeds as well as the others for control. Be very carefull to treat all the seeds just the same except for what you want to test. RE: Byron's tea for seed starting Posted by: armadillo Berlin, Germany (My Page) on Tue, Mar 26, 02 at 6:51 John, You may want to add another two catagories by trying both green and black tea. A few basics for an accurate test would be (you probably know all this already): All seeds identical (same plant, year, storage, etc.) Each group should have the same number of seeds and the more the better for more accuracy (at least 10 per group, 50 would be better, 100 per group would be great not only to have a more accurate result but it would make the math much easier to figure the results) All other factors a identical as possible (light, temp, substrate, etc.) Always have a control group as well. Keep a detailed record of progress broken down into equal time periods (hourly, daily, weekly or whatever) Actually seeds should be easy to test as they won't fail to show up for examinations, won't get freaked by media reports and drop out of the study, all the factors are objective not subjective and they won't cheat or lie about livestyle questions. Would you please post your results in reasonable detail as I amvery interested. I wanted to do the same test but I could not find enough old seeds. If you are doing it I will print out your results and use for a compairison control if/when I get around to doing the same test. (It is standard test procedure to repeat tests in various location to verify the results.) If you would like any help evaluating the results for statistical significance I will be glad to help. I hope this helps some, Armadillo, who has 0 university level science credits but has spent the last few years translating clinical and pharm/tox studies and expert reports for new drug registrations. P.S. Could someone tell me why my above post appeared twice but this one didn't appear when I first posted it? RE: Byron's tea for seed starting Posted by: Byron 4a/5b NH (My Page) on Tue, Mar 26, 02 at 11:17 John To stay with some growers of today.. Can you give me a report tomorrow? ;-,) RE: Byron's tea for seed starting Posted by: Raye 7NC (My Page) on Sat, Apr 20, 02 at 7:14 Does this work only for vegetable seeds or will it work for any type of seed? I am expecting some cacti seed I ordered and I wonder if that would work for them? RE: Byron's tea for seed starting Posted by: arabesque z10FL (My Page) on Sun, Apr 28, 02 at 0:49 I have been reading the tips for starting seeds using chamomile, green tea, and refrigeration. I am in south Florida and wonder if refrigeration applies in this climate. That is, the plants we grow down here would not be accustomed to chilling out in the winter. Does this make sense to you? I just started 5 seeds for a rare cultivar of a tropical plant. I am told the germination rate is usually 2 plants out of 5 seeds. I naturally would like a higher rate so am going to try the chamomile tea for future moistenings. They normally take 6-8 weeks to germinate. I want to alternate chamomile with green tea waterings. Do any of you see any reason not to use it on tropical plants? If it is the tannins that help dissolve the seedcoat, I can't see that it would be any different but I don't want to jump to an unreasoned conclusion and discover an exception to the rule through trial and error. These were expensive seeds so I am naturally proceeding with caution. Thanks for your thoughts about this! Arabesque in Florida RE: Byron's tea for seed starting Posted by: zoliene15 z5/6 PA (My Page) on Sun, Apr 28, 02 at 3:33 Arabesque, I'm not certain but I don't think chamomile has the tannins of regular tea since it is an herbal tea. Bryon,and Armadillo, wanted to give an in progress report on a tea/frige treatment applied to some Jamacian Hot Chocolate seeds. One group started on april 12 no treatment. So far 8 popping out of the soil. Treatment group started april 15, so far 1. I wasn't going to compare but I had such crappy germenation with my first patch 5 for 30 seeds!!! (this was using the potassium nitrate soak prior to sowing. Did not soak seeds over night.) As I said hadn't started as an experiment. But I wanted some extra plants (G). All seeds were from the same company but since received at different times could have been from different suppliers in theory. If you like could keep you informed,so you can cut some of the variables. John you forgot a variable- E. unsoaked seeds refrigerated for 24 hours zoliene RE: Byron's tea for seed starting Posted by: Byron 4a/5b NH (My Page) on Sun, Apr 28, 02 at 10:55 Arabesque, The way I undestand it, it's the tannins in green tea that do the job, Herbal tea's would not have tannins. The frig is to break dormancy cycle. This is part of the life of the seeds. Zoilene If you do 1 night in the fridge and keep the seeds damp in a paper towel, you can see new tomato roots in 48 hours. RE: Byron's tea for seed starting Posted by: John__ShowMe__USA 5 (My Page) on Sun, Apr 28, 02 at 11:44 >>That is, the plants we grow down here would not be accustomed to chilling out in the winter. Does this make sense to you?>John you forgot a variable- E. unsoaked seeds refrigerated for 24 hours zoliene I wasn't doing an experiment, I was desperate. Out of maybe 60+ Rocoto seeds only one germinated (red). Tried the tea/refrigerator and the few remaining seeds I had sprouted at 6/10 yellow Rocoto and 1/6 orange Rocoto. I think the seeds were old to start with. The orange Rocoto seeds were crumbling at the slightest touch. I ended up with 1 red, 1 orange and 6 yellow out of about 80 seeds. Here's the way I see it... if the seeds are good to start with they don't need any help germinating at all. If they are bad you have a chance with refrigerating and soaking in tea. I had excellent germination with over 30 varieties using no special treatment. A few varieties benefited from special treatment. JohnT RE: Byron's tea for seed starting Posted by: arabesque z10FL (My Page) on Sun, Apr 28, 02 at 20:56 When I mentioned tannins, was in relation to alternating chamomile with green tea which has tannins. I have also used Pau d'Arco tea, also called Purple LaPacho, for drinking. It is particularly known for its antifungal, antibacterial properties. Has anyone heard of using it on seeds? Is nothing known about chamomile's effect on seeds? I am going to check in some of my herbal literature whether it is considered antifungal, etc. Arabesque RE: Byron's tea for seed starting Posted by: Byron 4a/5b NH (My Page) on Sun, Apr 28, 02 at 22:06 chamomile tea is touted by some as a method of controling damping off. I don't have a way of testing it, Byron RE: Byron's tea for seed starting Posted by: arabesque z10FL (My Page) on Thu, May 9, 02 at 0:12 On the mystery of chamomile - Chamomile is used frequently in Chinese traditional medicine nutrition for healing. In Chinese medicine, as you may know, the focus is on restoring energetic balance in the body to treat the constitution, rather than on treating disease per se. From Paul Pitchford's reference book, Healing With Whole Foods, I learned, among other effects chamomile has in the body that, in Chinese medicine nutrition, it is used to dry damp conditions. It is also used to bring energy up and out of stagnancy. That suggests that it could well have some quality that can jump-start a seed. Strangely enough, in another situation, it is used to moisten dryness! This suggests to me that it may work to create balance, or the ideal condition. I felt pleased to learn this about chamomile. It probably doesn't kill fungus, it rather creates a dry condition where fungus can't grow. (This is typical of the way chinese medicine works.) That its effect on a seed is the same, well similar, to the effect in the human body re drying dampness, makes me wonder if its ability to bring energy up and out of stagnancy in the body correlates to seeds coming out of dormancy quickly. There is clearly more to chamomile than meets the eye, more to learn. From several seed pods that I harvested today, I must have a few hundred amaryllis seeds. I am afraid I won't be able to keep up with the maintenance on this quantity of plants but of course the vision of a mass of blooms does work its seduction on me. How long will they be viable? They are in the refrigerator now just in a plastic storage dish, not in tea-soaked paper towels. This seems like a major gardening project! Arabesque RE: Byron's tea for seed starting, a P.S. Posted by: arabesque z10FL (My Page) on Thu, May 9, 02 at 0:18 By the way, bottom watering seeds has been mentioned a few times in this thread. How important is bottom watering? Are seed pots left in a tray of water constantly, or simply soaked for a few minutes? Thanks, Arabesque :-) RE: Byron's tea for seed starting Posted by: Byron 4a/5b NH (My Page) on Thu, May 9, 02 at 10:57 Bottom watering I think is very important from planting to germination so that the seeds will not float away. After the plant is started I don't think it makes a difference. RE: Byron's tea for seed starting Posted by: NorthEast_ChileMan 6a MA (My Page) on Wed, Jul 17, 02 at 21:41 I'm Replying to this tread so it's not deleted. I think the entire thread be condensed & posted in FAQ's site.         FAQ Page GardenWeb Home Page | Forums | Forum

Posted by booberry85 (becky@leadsafe.us) on Sun, Nov 28, 10 at 19:04 I made the Butterhorns and Doucanoe's Holiday Biscotti today with my nieces. Yum! They both got a big thumbs up from the nieces! o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by lakeguy35 (My Page) on Sun, Nov 28, 10 at 20:25 Great idea Nancy! This will be a great reference for holiday cookies and treats. I have a couple of good bar recipes and would love to see some recipes for those too if that's cool with everyone. Here is a great Gingersnap recipe that Ann shared a few years back. I'll be back with a few more next week. Image Hosting by Gingersnaps - Extra-Spicy Gingersnaps ===================================== Posted by: KarenInSeattle on Thu, Oct 17, 02 at 19:14 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking soda 3/4 teaspoon cinnamon 1 teaspoon ground ginger, or more to taste 1/2 teaspoon ground cloves 1/2 teaspoon salt 1/2 teaspoon cayenne pepper 8 tablespoons (1 stick) cool unsalted butter, cut into pieces 1/2 cup granulated sugar, plus extra for rolling 1 cup light brown sugar, packed 1/3 cup molasses (not blackstrap) 1/4 cup egg whites (from about 2 eggs) Combine the flour, baking soda, and spices in a mixing bowl and set aside. Cream the butter until smooth and fluffy in a mixer fitted with a paddle attachment (or using a hand mixer). Add the sugars and mix. Add the molasses and mix. Add the egg whites in 2 batches, mixing to combine after each addition. Add the dry ingredients in three batches, mixing to combine after each addition. Heat the oven to 350 degrees F. Spread a few tablespoons of granulated sugar on a small plate. Roll the dough into 3/4-inch balls, then roll each ball in the sugar until lightly coated. Transfer to parchment lined cookie sheets, leaving 1-inch of space between the cookies. Bake until browned, 8 to 10 minutes. Let cool on wire racks and store in an airtight container. Yield: 60 cookies David o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by momof2doxies (My Page) on Mon, Nov 29, 10 at 21:28 The World Peace Cookies always make it into my baskets. I can't remember who shared this recipe with the forum though. World Peace Cookies - Splendid Table Excerpted from Baking: From My House to Yours by Dorie Greenspan (Houghton Mifflin, 2006). Copyright 2006 by Dorie Greenspan. Makes about 36 cookies I once said I thought these cookies, the brainchild of the Parisian pastry chef Pierre Hermé, were as important a culinary breakthrough as Toll House cookies, and I've never thought better of the statement. These butter-rich, sandy-textured slice-and-bake cookies are members of the sablé family. But, unlike classic sablés, they are midnight dark �" there's cocoa in the dough �" and packed with chunks of hand-chopped bittersweet chocolate. Perhaps most memorably, they're salty. Not just a little salty, but remarkably and sensationally salty. It's the salt �" Pierre uses fleur de sel, a moist, off-white sea salt �" that surprises, delights and makes the chocolate flavors in the cookies seem preternaturally profound. When I included these in Paris Sweets, they were called Korova Cookies and they instantly won fans, among them my neighbor Richard Gold, who gave them their new name. Richard is convinced that a daily dose of Pierre's cookies is all that is needed to ensure planetary peace and happiness. * 1 1/4 cups all-purpose flour * 1/3 cup unsweetened cocoa powder * 1/2 teaspoon baking soda * 1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, at room temperature * 2/3 cup (packed) light brown sugar * 1/4 cup sugar * 1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt * 1 teaspoon pure vanilla extract * 5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips 1. Sift the flour, cocoa and baking soda together. 2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more. 3. Turn off the mixer. Pour in the dry ingredients, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek �" if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough �" for the best texture, work the dough as little as possible once the flour is added, and don't be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate. 4. Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you've frozen the dough, you needn't defrost it before baking �" just slice the logs into cookies and bake the cookies 1 minute longer.) Getting Ready to Bake: 5. Center a rack in the oven and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats. 6. Using a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you're cutting them �" don't be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them. 7. Bake the cookies one sheet at a time for 12 minutes �" they won't look done, nor will they be firm, but that's just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature. Linda o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by jojoco (My Page) on Tue, Nov 30, 10 at 12:04 While rugelach might not appear on many traditional Christmas cookie platters, it is always on mine. Photobucket Rugelach 2001, Barefoot Contessa Parties!, All Rights Reserved .Prep Time:10 minInactive Prep Time:1 hr 30 minCook Time:15 minLevel: EasyServes: 4 dozen cookies.Ingredients •8 ounces cream cheese, at room temperature •1/2-pound unsalted butter, at room temperature •1/4 cup granulated sugar plus 9 tablespoons •1/4 teaspoon kosher salt •1 teaspoon pure vanilla extract •2 cups all-purpose flour •1/4 cup light brown sugar, packed •1 1/2 teaspoons ground cinnamon •3/4 cup raisins •1 cup walnuts, finely chopped •1/2 cup apricot preserves, pureed in a food processor •1 egg beaten with 1 tablespoon milk, for egg wash Directions Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour. To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts. On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges��"cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes. Preheat the oven to 350 degrees F. Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool. .Printed from on Tue Nov 30 2010 © 2010 Television Food Network, G.P. All Rights Reserved This is a fabulous recipe that also freezes well. It is labor intensive, but well worth it. Jo o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Tue, Nov 30, 10 at 12:47 David , I love you big guy...but you knew that! I have been watching this thread for a 5th cookie that would complement the cookie recipes I had settled on for our annual cookie bake yet still being something Sara can manage. Those gingersnaps are it! o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Wed, Dec 1, 10 at 9:36 "Sleighbells ring!!! Are you listening?" We have a few sprinkles of snow at my house! Yeah I know, so what? In the sunny south it's not that common and how appropriate that it's the first day of December! Love this thread and I'm going to save it all. I, the non- baker, have selected 18 recipes I'd like to try. We'll see how that goes. I have a question. Many years ago I made a recipe where the dough was cut in squares and had a filling that had cinnamon, nuts and I can't remember what else. The spoonful of filling was placed in the center of the square and the corners gathered up on top. Sound familiar to anyone? I love most anything that has cinnamon and nuts. I hope this rings a bell with someone. jude o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by coconut-nj (My Page) on Wed, Dec 1, 10 at 10:43 Jude a little snow sure can put you in the spirit. We're having rain and high winds. Thanks for starting this thread Nancy. I've been loving it. There sure are a lot of cookies I'd like to make, but there are several I will make for sure this season. As I said on another thread I'm going to try your cream cheese cutouts. I love rugelach and other cream cheese based pastries so these sound like a winner to me. Plantmaven, I love recipes that have been handed down, plus I like cookies that are dark horses, as my contribution will show, so the Amish Sugar Cookies are making the list too. Lori's jam thumbprints are calling me... seriously calling... Cocooonuttt... Coconutttt. Real little yappers those ones. Love rugelach so some version of those, lekvar is my fave. Other than those for sure... hmm.. gingernaps, butterhorns, some type of biscotti..oh, the cuccidati..time will tell. Last year I made the World Peace Cookies and everyone loved them. My offering is an unusual cookie. We first got them about fifteen or twenty years ago from a coworker of Christy and have been making them ever since. They're a soft cookie that's in between a sweet biscuit and cake-like. Hard to describe but very addicting. Not overly sweet. Ricotta Cookies from Elaine 1 C. sugar 1/2# butter 3 eggs 1# ricotta 2 tsp. vanilla 4 C. flour 1 tsp. baking powder 1 tsp. salt Cream sugar and butter well. Add the eggs, one at a time. Stir in the ricotta and vanilla. Mix the dry ingredients together and add until just well incorporated. Drop by spoonful on a greased pan/parchment paper. Bake at 350 for about 12 minutes. Allow cookies to cool most of the way then glaze. Sometimes we put a few nonpareils on the wet glaze. Glaze 1 box 10X/Confectioners sugar 1 stick butter 1 tsp. vanilla milk Cream sugar and butter. Add vanilla and enough milk to form a glaze. You can vary the recipe by adding a few tablespoons of lemon juice to the dough and/or a teaspoon of lemon zest to the glaze. We generally make them the plain traditional way. I'd also like to include one more shortbread from my Aunt. Aunt Minervas Scotch Shortbread 1 C. butter [soft] 5/8 C. sugar [1/2C + 2T.] 2 1/2 C. flour Mix butter and sugar thoroughly and add flour. Chill dough and roll to 1/3 to 1/2 inch thick. These cut nicely with simple cutters. Our tradition is to use a small 2" star. Bake on ungreased pan at 300 degrees for 20-25 minutes. Edges should have barely begun to color. o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by triciae (My Page) on Wed, Dec 1, 10 at 11:49 It's simply not the holidays without these cookies around our house & now our grown kids' homes as well. The recipe is from my maternal great grandmother, Harriett Mariah. She was born in 1836 & died in 1913. Harriett was married in 1855 & these are Civil War era cookies. Families were large then so this recipe makes a lot of cookies. My cookie cutters are large - mostly those 5-6" copper ones & I still get 4-5 dozen. They are also not overly sweet (sugar was expensive in the mid-1800s!). They're tender & a bit cake-like but hold their shape for cut-outs. Freshly grated nutmeg makes a huge difference as does the sour milk. After glazing with the egg wash, I sprinkle with non-melting sugar crystals from KA but they are also good iced/decorated. We just prefer them without the sweet icing. HARRIETT MARIAH RUNNELS HARTZELL'S CHRISTMAS SUGAR COOKIES Ingredients: 2 Cups Sugar 2 Eggs (slightly beaten) 1 Cup Butter (softened) 1 Cup Whole Milk (soured) 1 Teaspoon Baking Soda 2 Teaspoons Baking Powder 1/2 Teaspoon Salt 1 Teaspoon Nutmeg (freshly grated) 5-6 Cups All-Purpose Flour (enough to make a moderately stiff dough - should still be a bit soft) Glaze: 1 Egg & 2 Tablespoons Water Blended Cream the softened butter with the sugar until light & fluffy. Add the beaten eggs and continue beating until mixture is light yellow. Stir in the baking soda, baking powder, salt, and ground nutmeg. Alternately, add equal portions of the all-purpose flour and soured milk, stirring well after each addition. When the flour is completely blended into the butter/sugar mixture, you will have a soft dough. Shape dough into a ball, cover, and refrigerate for 1-2 hours until slightly firm before rolling. When chilled, divide the dough into two equal portions and return one portion to the refrigerator. On a lightly floured pastry board, roll one portion of the dough to a thickness of approximately 1/4 inch. Place cut cookies on a non-greased baking sheet and brush lightly with the egg/water glaze. Sprinkle with granulated sugar or colored sugar crystals. BAKE AT 325 DEGREES for 20-25 minutes. Cookies will puff slightly during baking. Do not overbake. They should still be white on the top & just beginning to turn golden on the bottom. They will be firm to the touch but not crisp. Coconut, your cookies sound very good. We'll add them to this year's list. There are so many yummy cookies here it's hard to narrow it down to something reasonable for 2 people! :) /tricia o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by coconut-nj (My Page) on Wed, Dec 1, 10 at 11:56 LOL Tricia, thanks. I know what you mean. We are only two here too. We do send some but what I tend to do for us is make one pan of a cookie then freeze the rest of the dough in quart baggies then bring out a few at a time. I like fresh cookies anyway so this works for us. Luckily most/many cookie doughs freeze or even keep in the fridge for quite a while. Something like my ricotta cookie that doesn't freeze as well I just freeze the cookies right away and glaze later. o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Wed, Dec 1, 10 at 13:39 I hope everyone keeps adding their faveroites. I have more to add myself. This is turning out to be a marvelous list, it wil keep me in 'cookies to try' for a long time and I love that thought. Coconut, the ricotta cookies scream at me to add a little lemon zest. There was a ricotta pancake recipe a few years ago that had lemon zest in them and they were to die for. I saw your note and can't wait to try. Nancy o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by lakemayor (My Page) on Wed, Dec 1, 10 at 16:45 It's like a winter wonderland here in Michigan today. About two inches of snow so far. It made me excited to bake cookies!!! So I started. I just took Doucanoe's "Holiday Biscotti" out of the oven and it smells heavenly. Thank you! As I was looking through my cookies recipes, I came across one that I haven't made in years but remember that I loved it so. Here it is! I remember I always doubled the recipe. Czechoslovakian Cookie 1 Cup butter 1 Cup sugar 2 Egg yolks 2 Cups flour 1 Cup chopped walnuts (I'm sure pecans could be used) 3/4 Cup strawberry jam Cream butter and sugar, beat in egg yolks. Gradully stir in flour, then walnuts. Form mixture into a ball and cut in half. Wrap one half of dough in plastic wrap and place in freezer to chill. Pat remaining half of dough into an ungreased square cake pan (9x9) Spread jam over mixture. Remove remaining half of dough from freezer and roll between two pieces of wax paper to 9x9 size. Remove wax paper and invert in pan. Peel off the remaining paper and gently press edges of dough against pan. Bake 325 for 55-60 minutes. Cut into small bars. o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by tropicals9b (My Page) on Wed, Dec 1, 10 at 21:47 I made the Ina Garten Jam Thumbprints last night and was so mad - they were awful! Tasted like lumps of raw flour! I wasted 3 sticks of butter and all the other ingredients! But after sitting out overnight, room temp, covered in plastic wrap....today they are phenomenal. I brought them in to work and people went nuts over them. Thanks for posting it! o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by therustyone (My Page) on Thu, Dec 2, 10 at 10:59 "Many years ago I made a recipe where the dough was cut in squares and had a filling that had cinnamon, nuts and I can't remember what else. The spoonful of filling was placed in the center of the square and the corners gathered up on top." That sounds like Hamentaschen (sp?), maybe? I've never made them, but have been wanting to try them. So I'm looking for a recipe for them too. Here is one my mother used to make, many years ago It's from a cookbook she had that was apparently put out by the Burnett Co, a brand of extracts and I don't know what all else they may have made. We used to cut them out in different shapes & sprinkle with colored sugar at Christmas. SAND TARTS 1/2 C shortening 1 C sugar 1 egg 1 Tbsp water 2 C flour 2 Tsp baking powder 1/4 Tsp salt 1/4 C almonds 1 Tsp Burnett's vanilla Blend shortening & sugar. Add egg and water. Beat thoroughly. Add flour, salt, and baking powder, which have been mixed together. Mix well. Chill. Turn out onto a floured molding board and roll very thin. Cut into diamonds and sprinkle with sugar and Burnett's ground cinnamon. Place 2 or 3 blnched almonds on top of each diamond and place cookies on greased baking sheets. Bake in a moderate oven (350 degrees) for 10 minutes. Burnett's Lemon, Raspberry, Cherry, Strawberry, Maple, Almond or Orange Extract may be used instead of Burnett''s Vanilla. Burnett's Food Colors may be sued to color these cookies any desired shade. I have typed this recipe exactly the way it is worded on this old cookbook page I have. I thought it kind on interesting, so may be some of you will, too. Now days, here in Texas, "Sand Tarts" are a completely different kind of cookie, not a cut out at all, but more of a 'rolled into a ball' type, and have finely chopped nuts in them, then rolled in powdered sugar. I have a couple more recipes, will post them later. I'm out of time now. Rusty o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by solsthumper (My Page) on Thu, Dec 2, 10 at 11:37 Here's a list of some of my favorites. You'll have to scroll down a bit to get to the recipes. My favorite Chocolate Chip Cookie recipe is not on the same page, so I'll add it below. Brown Sugar Chocolate Chip Cookies 2½ cups AP flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 2 cups light brown sugar, packed 2 large eggs 1 tablespoon vanilla extract 2 cups semisweet chocolate chunks, or chocolate chips ½ cup chopped walnuts, optional Whisk together the flour, baking soda and salt. In a mixer, cream the butter and sugar until light. Add the eggs, one at a time, beating well after each addition. Add vanilla. On low speed, add the flour mixture, and mix until barely blended. Add chocolate chunks, and nuts. Drop by tablespoons onto sheet pan and bake in a 350°F oven, for 12-15 minutes. Sol o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by tracey_oh (My Page) on Sat, Dec 4, 10 at 9:30 Let the holiday baking begin! This is such a great thread. I make cookies all the time so Christmas is the one time a year I make candy. Made microwave caramels and peanut clusters last night for a cookie exchange and DS's middle school band reception. Buckeyes will coming in the next week and before Christmas I will make my usual toffee, peanut brittle, Sharon's peppermint bark, and caramel corn. caramels and peanut clusters Aunt Pat's Peanut Clusters 1 lb white almond bark 1 12 oz bag chocolate chips 20 oz salted Spanish peanuts Melt almond bark and chocolate chips together, stir in peanuts and scoop into balls onto wax paper. Here is a link that might be useful: Micro caramels recipe o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sun, Dec 5, 10 at 16:28 Those look great, Tracy! Nancy, I have a question about your cream cheese sugar cookies. Could I substitute Marscapone? I have some in the fridge, but no cream cheese. Sally o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by woodie2 (My Page) on Sun, Dec 5, 10 at 18:02 Coconut I make almost the identical Ricotta cookies, but Wiz, I wouldn't want lemon in mine, I love the vanilla ricotta cake like taste, just melts in your mouth! I have a lot of favorites and some are from this forum over the years and have been posted above already! Here are a couple that haven't been posted yet with thanks to Diane and Jenn and my Mom and Grandma..................... CRAFTYRN'S TIGER BARK =========== 1 Cup milk chocolate chips 2 Cups (12 ounces) vanilla milk chips or almond bark 2 Cups peanut butter chips 1/2 Cup chopped peanuts Line jellyroll pan with foil. In microwave, melt 3 types of chips separately, stirring until smooth. Pour melted peanut butter chips into prepared pan, spreading level. Sprinkle on peanuts. Pour melted vanilla and chocolate chips on top, drizzling each randomly. To marbleize, use knife to pull through chocolate in wide curves. Refrigerate until set. Break into squares . WOODIE'S MOM'S TOFFEE SQUARES 1 cup butter 1 cup brown sugar 1 egg yolk 1 teaspoon vanilla 2 cups flour 1/4 teaspoon salt 3 to 4 milk chocolate bars (7/8 ounces each) 1/2 cup chopped nuts Preheat oven to 350. Mix butter, sugar, egg yolk and vanilla. Stir in flour and salt until dough is well blended. Spread in a rectangle about 13 x 10 inches on greased baking sheet, leaving about 1 inch all around edges. Bake 20 to 25 minutes at 350 or until nicely browned. Crust will still be soft. Remove from oven. Immediately place separated squares of chocolate on top of hot crust. Let stand until soft; then spread evenly over entire surface. Sprinkle with nuts while still warm then cut into small squares while warm. Makes 6 to 7 dozen squares MY GRANDMA'S CHOCOLATE WALNUT PUFFS 1 cup (6 ounce package) semi-sweet chocolate chips 2 egg whites, room temp 1/8 teaspoon salt 1/2 cup sugar 1/2 teaspoon vanilla 1/2 tablespoon white vinegar 3/4 cups chopped walnuts Preheat oven to 350. Line cookie sheet with parchment paper. Melt chocolate over warm water. Beat egg whites with salt til foamy. Gradually add sugar. Beat til peaks form. Beat in vanilla and vinegar. Fold in chocolate and nuts. Drop from teaspoon onto cookie sheet. Bake 10 minutes at 350. Remove from oven and let sit on cookie sheet for 2-3 minutes to set up. Makes 36 cookies JENN'S CRANBERRY LEMON COOKIES A wonderful cookie I discovered at Gail's Recipe Swap. They freeze well, but thaw them before adding icing. I posted this last year and got quite a few comments from people who said everyone loved them. * 1/2 C butter * 1/2 C sugar * 1/3 C brown sugar * 1/2 tsp. lemon zest * 1 egg * 2 tsp. vanilla * 1 C flour * 1 tsp. baking powder * 1/2 tsp. cinnamon * 1-1/2 C chopped pecans (I use walnuts) * 1-1/2 C chopped fresh cranberries Cream butter, sugars, and lemon zest. Beat in egg and vanilla. Combine flour, baking powder and cinnamon. Gradually beat into butter mixture. Stir in nuts and cranberries. Drop by teaspoonfuls 2 inches apart on greased baking sheets. Bake at 350F for 10 to 12 minutes, or until golden. Let cool slightly before removing to cooling racks. Frost when cool. ICING: Whisk together 1 C confectioner's sugar, 2 Tbsp milk, and 1/4 tsp. lemon zest. o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Sun, Dec 5, 10 at 21:16 Rusty, thanks for the suggestion. I googled those cookies and they are interesting but different than I made. After thinking about it, I was wrong about the assembly of the cookies. The dough for the ones I made was cut in a square, but the filling was put on a diagonal and the opposing two corners overlapped and pinched to seal. I wish I could remember what else was in the filling besides sugar, cinnamon and nuts, probably butter etc. I remember seeing recipes for Sand Tarts in recipe books when my children were small (many moons ago), but I don't think I ever made them. Anyhow, thanks a lot. jude o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by bcskye (My Page) on Mon, Dec 6, 10 at 16:33 Does anyone have any t&t cookie recipes made with honey instead of sugar? I've looked and found some online, but you never know if they've really been tried before rating. I was particularly interested in some Hermits and anything that I could make for a Sugar Free Christmas plate of cookies. We are both diabetic and have so many friends and relatives that are as well. I would like really good and pretty cookies to serve and gift. o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by coconut-nj (My Page) on Tue, Dec 7, 10 at 3:53 Woodie, must be a New Jersey Italian cookie. Smiles. Our friend Elaine lived in Trenton, but I think her family might come from more up by you. I always want mine plain too. They have a really great, distinctive, subtle flavor. I love walnuts and I had Christy pick up some extra today so I can try your Grandmothers Walnut Puffs. Sounds right up my alley. Bcskye, I don't have any in particular. Do you use Splenda in cooking at all? With that you should be able to make many recipes. o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by murphy_zone7 (My Page) on Tue, Dec 7, 10 at 6:22 Thanks to all for the recipes.....what wonderful cookies!! I am not baking this year...gonna travel by air and you know how those TSA people are!! Anyway, I don't know if this really qualifies as a cookie but they are incredibly easy, very very good, and loved by many. Kids love to help make these. I found the recipe on the Kitchenaid forum several years ago, don't remember who posted it but here it is: Oreo Truffles aka Oreo Balls -------- ------------ -------------------------------- 1 pound Oreo Cookies -- 3 sleeves 1 8 oz Cream Cheese -- room temp 1 pound melting milk chocolate 1/2 pound melting white chocolate -- (Can vary the colors depending upon the occasion) Using a food processor, grind cookies to a fine powder Using mixer, blend cookie powder and cream cheese until thoroughly mixed (should be no white traces of cream cheese). Roll into small balls and place on wax-lined cookie sheet. Refrigerate for 45 minutes. Line two cookie sheets with wax paper. In double-boiler, melt milk chocolate. Dip balls and coat thoroughly. With slotted tool, lift ball out of chocolate and let excess chocolate drip off. Place on wax-paper lined cookie sheet. In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. Let cool. If not eating that day. store in airtight container, in refrigerator. Let come to room temperature before eating. We like them either way....we just like them. Murphy o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Tue, Dec 7, 10 at 8:39 Sally2, I really don't know if you could sub Marscapone for the cream cheese. I would try it though. You might need to adjust the flour for the difference in moisture but I think it would taste fine. If you try it, please report back. Nancy o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Tue, Dec 7, 10 at 9:34 Okay. I've had some Marscapone in the fridge planning to use it someday, but it's getting to the point that someday needs to come soon. I'll see what happens. Sally o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by iris_gal (My Page) on Tue, Dec 7, 10 at 18:16 Love this thread. Here are my two finest cookie/bar recipes. Enjoy. My mother got the recipe for Nanaimo Bars in Vancouver B.C. in the 1950s. When cut the 3 layers resemble the dark, light, dark of the Nanaimo ferry in the distance. It contains a raw egg in the base which has never caused problems. It is simply the best bar I've ever tasted. After chocolate my favorite is marzipan. Every Christmas my SIL and I would spend a day making miniature marzipan fruits: apples painted with red food coloring, oranges rolled in tinted granulated sugar with a clove for stem, bananas painted also, Xmas trees using Scandinavian butter paddles for texture, etc. Finally in the late 80's I found a recipe worthy of the paste. As good as the finest bakery item. *** Nanaimo Bars 1/2 c. margarine, melted 1/4 c. sugar 5 Tb. cocoa 1 tsp. vanilla 1 egg, slightly beaten 1/2 c. chopped walnuts 2 c. graham cracker crumbs (34 single) 1 c. coconut 1/4 c. margarine 2 Tb. vanilla custard powder (pudding & pie filling) 2 c. pd. sugar, sifted 3 Tb. milk 4 squares (4 oz.) semisweet or bittersweet choc. 1 Tb. butter Stir melted margarine, sugar, cocoa, vanilla & egg together thoroughly. Stir in nuts, cracker crumbs & coconut until well mixed. Firmly press into 9x9 pan; chill. Beat margarine & custard powder; beat in pd. sugar alternately with milk. Spread over chilled base; set aside. Melt choc. & butter. Dribble over frosting layer & carefully spread to cover. Before top choc. layer hardens, score into narrow bars with sharp paring knife. Chill overnight. Cut into bars; store in refrigerator, tightly covered. Easily keeps 3 weeks. Notes double recipe in 9x13; prefer bittersweet choc. in top layer. today's margarines are too soft - use butter. ===================================================== *** Almond Triangles (Sunset 12-87) 2 1/2 C. flour 8 oz. butter 1 egg Make as pie pastry except knead a bit. (or it will be too crumbly) Press into 9 x 13 pan. Cover & set aside. 8 oz. almond paste 2 eggs 1 C. sugar 1 C. slivered or thinly sliced blanched almonds Break marzipan up with mixer, or by fork, into vy. small chunks. If it has been on the grocery shelf too long this will take awhile. Add one egg & beat just til smooth. Stir in other egg (prevents adding additional air) & sugar until well mixed & smooth. Spread almond paste mixture over pastry base. Sprinkle with silvered almonds, pressing them in gently. Preheated 350 degree oven for about 35 min. Cool in pan. Cut 3" or larger squares, then triangles. (sacrifice a 1 inch strip to ease removal of first row) Store well wrapped in refrigerator for 1 1/2 weeks. Haven't tried freezing. Notes Thinly sliced almonds dislodge when cutting - use very sharp knife. If unable to find Almond Paste this is wonderful: Homemade Almond Paste 1 1/2 C. blanched almonds 1 1/2 C. sifted pd. sugar 1 egg white 1 tsp. almond extract 1/4 tsp. salt Grind almonds fine. Mix thoroughly into stiff paste with remaining ingredients. Makes 13 oz. about 1 1/3 cups.