Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Thu, Jun 24, 10 at 11:12 Sally2 has picked Tomatoes for this cookalong. Some are already enjoying the fresh local crop and some are eagerly awaiting this favorite. Recipes can include any form or use. Please post some of you T+T canning recipes for tomatoes too, it will be nice to have them tucked away in the FAQ for safe keeping and easy reference. I think this will be a very popular Cookalong, so due to the late start, let's run with it thru July 10, 2010. Have fun! Nancy Here is a link that might be useful: Cookalong #29 ------ Corn! Follow-Up Postings: o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by dukerdawg (My Page) on Thu, Jun 24, 10 at 12:00 Nancy, Sally has a winner here! Now you're talking my language. I can't wait for homegrown tomatoes. I've eaten 2 already, but those were from plants started in January and nurtured along in the GH. My other 60 plants are way ahead of schedule. Should have some good beefsteaks by the 4th of July (fingers crossed!) My favorite way to eat tomatoes doesn't reguire a recipe. Sliced and eaten with a sprinkling of salt, the classic BLT done anyway you like it and sliced on the side with good ole' Kraft Mac 'n Cheese! ...however..I will be following this thread closely and drooling at appropriate moments. (p.s. give Roxie a belly rub from us!) Duane o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Thu, Jun 24, 10 at 12:30 Yeah!!! Planted a bunch!! When they ripen I tend to eat as many as I can just as is!!....then when it gets burdensome...I blanch peel and cook up with some celery and onion and a bit of basil and freeze. Or I might cook them down more and add garlic oregano and a bit of red wine and call it the basis for a spaghetti sauce. I can't wait!! Linda C o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Thu, Jun 24, 10 at 12:57 Nothing like fresh field tomatoes ! YUM! I'll offer up this canning recipe because it is something you don't seem to see in the States. This is NOT to be confused with Heinz Chili Sauce they are in no may similar. I got this recipe from a farmer friend's mother over 30 years ago and I have made it every year since. Same lady that taught me to make canned tomatoes and dill pickles. This stuff is great in a meatloaf, along side eggs cooked any way, topped on a burger or dog, dumped into baked beans, with Tourtiere or any pork dish. Clive slathers it on freshly baked, buttered, French bread! Elaine's Chile Sauce 11 Q basket of field tomatoes peeled and smashed 7 Cup white sugar 4 1/2 Cup cider vinegar 2 Bunch of celery chopped 4 small hot peppers chopped 4 large sweet peppers 2 green , 2 red, chopped 4 large onions chopped 1 Tbl ground ginger 1 Tbl cinnamon 5 Tbl coarse salt 2 Tbl Pickling spice tied in a cheesecloth bag Simmer/low boil chopped veggies with tomatoes for 2 hours then drain off 2 cups liquid. Add everything else EXCEPT sugar and simmer another 3 hours or even more, until nice and thick. Add sugar 1 hour before canning. Fill pint jars and HWB for 15 minutes. Note: If time is tight I make right up to the add sugar part, refrigerate overnight and finish the next day. o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Thu, Jun 24, 10 at 16:04 Sharon, I do have tomatoes, but not an 11 qt basket....yet. Is there a weight equvalent? This sounds so good and I'm sure to be making it soon, that is as soon as I have that many. Yum. jude o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Thu, Jun 24, 10 at 16:41 Oh Sharon - that sounds fab! I need to know about how many lbs 11 qts is too - Alexa o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Thu, Jun 24, 10 at 16:59 Not sure I can figure it out in weight but.......I do know that I do this recipe 1 1/2 times for a half bushel of tomatoes. I also know that I average 40 cups of smooshed tomatoes to a half bushel....so if one train leaves the station, traveling west, at 30 MP and another ... o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Thu, Jun 24, 10 at 17:29 How many half pint jars does it make? I'm assuming it isn;t as easy as 11 Qts makes 44 half pints.... or does it? I need to get me a whole lot more half pint canning jars if that is the case..... A o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Thu, Jun 24, 10 at 17:49 I only do pint jars, not half pints, but I'm going to guess I get 10-12 pints jars, or so, to an 11 Q basket which I think is 2/3 a bushel. Clearly I need to make better notes! o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Thu, Jun 24, 10 at 18:44 If one 11 qt basket times 1 1/2 equals half a bushel, whatever amount that is....then doesn't an 11 qt basket equal 2/3 of half a bushel or 1/3 of a bushel? And is that 11 qt basket what I would call a peach basket? and how does that relate to a 5 gallon bucket which is the volume I relate to....and is that 11 qts dry measure, liquid or Imperial Gallons??? Oy! Think I may just wing it!! LOL !But it does sound like a yummy thing to do with garden tomatoes! Linda c o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Thu, Jun 24, 10 at 19:27 Does this help? Peck basket = 8 qts 2 pecks = 1/2 bushel 1 bushel = 53 lbs. So, 1 1/2 pecks are gong to = 12 qts. In pounds... I would say to purchase about 18 lbs of tomatoes. I've had Sharon's Chile Sauce.... wonderful!!! I'll be saving and making this recipe. Nancy o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Thu, Jun 24, 10 at 19:37 First of all, my apologies for being late on this. I somehow just didn't see the thread. I pretty much agree with Duane about the best way to eat a tomato, except I leave off the salt, and add fresh ground black pepper instead. I really like to just wander through the tomato patch and pop them in my mouth straight off the vine, still warm from the sun. Sharon, I'm guessing you simmer the veggies and tomatoes in the vinegar? I've never canned, so I need to be told every step like I'm a kindergardener. Here's a recipe I made last night, and it doesn't require any math (unless you want to halve or double the recipe.) It's very simple, but tastes really good. From The Complete Italian Vegetarian Cookbook by Jack Bishop Spaghetti with Barely Cooked Summer Tomato Sauce Salt 1 pound spaghetti 6 tablespoons extra-virgin olive oil 4 medium garlic cloves, minced 4 large, ripe tomatoes (about 2 pounds), cored and cut into 1/2-inch cubes 20 large fresh basil leaves, cut into thing srtips Freshly ground black pepper 1. Bring 4 quarts water to a boil in a large pot for cooking the pasta. 2. When the water comes to a boil, add salt to taste and the spaghetti. As soon as the spaghetti is in the pot, heat the oil in a large skillet. Add the garlic and cook for about 20 seconds to release its flavor. Add the tomatoes and basil and cook just until the tomatoes are warmed through and slightly softened, about 2 minutes. Seaon with salt and pepper to taste. Remove from the heat. Cover and keep warm. 3. When the spaghetti is al dente, drain and toss it with the tomato sauce. Divide among individual bowls and serve immediately. Serving suggestion: Serve with plenty of bread to sop up the extra sauce that collects at the bottom of the bowl, and a green salad. Here's an Ina Garten recipe that I've made more than once and everyone's liked it. I do find the 2 teaspoons sugar to be a bit much, but that's probably just me. Brown Rice, Tomatoes & Basil Serves 6 1 cup Texmati brown rice (I use any brown rice) 2 teaspoons kosher salt, divided 1/4 cup champagne or rice wine vinegar 2 teaspoons sugar 1 tablespoon good olive oil Freshly ground black pepper 1 pound ripe tomatoes, large-diced 1 cup packed basil leaves (1 large bunch), chopped Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed. (My note: Or just follow the package instructions. I find most brown rice takes longer than that to cook.) Transfer the rice to a bowl. Whisk together the vinegar, sugar, olive oil, remaining teaspoon of salt, and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature. Oh, and I made this Tomato Tart for supper the other night, and we enjoyed it. It came from the cooking forum, but alas, when I copied and pasted it, I didn't include the poster, so I don't know who to give credit to. Maybe one of y'all will recognize it and can give credit to the right person. Tomato Tart Crust This makes two 9-inch tart shells. 2 1/2 cups AP flour 3 tablespoons semolina flour 1 teaspoon salt 12 tablespoons [11/2 sticks] cold, unsalted butter 3 tablespoons cold solid shortening Ice water Preheat oven to 400°F. Put the flours and salt in food processor. Pulse a couple of times, just enough to integrate the ingredients. Add the butter and shortening all at once and pulse until the mixture looks like moist crumbs and no chunks of butter or shortening remain. Sprinkle ice water over the surface of the dough. Repeat with 3 more tablespoonsful. Pulse to just bring the dough together. The dough should be past crumbly, but holding together. Cut the dough in half and wrap each half in plastic wrap. Press each half to form a disk. Refrigerate at least 30 minutes before rolling out. Then roll out one disk to 1/4" thick. Fit into your tart pan, and chill 30 minutes. Dock the bottom of the tart. Line it with parchment or foil, and weigh it down with pie weights or dried beans. Place tart shell on center rack in the oven and bake 10 minutes. Remove paper and weights from the pan. Return it to the oven and bake another 10-15 minutes or until the tart is a light-golden brown. Remove from the oven and set on wire rack to cool. Filling 12-15 plum tomatoes, cored and cut into 1/4"-thick rounds 2 tablespoons Dijon mustard * 1 cup coarsely grated Gruyere cheese 1 teaspoon Herbes de Provence 2 large eggs 1/4 cup light cream 1 teaspoon salt A few turns of freshly ground black pepper Preheat oven to 375°F. Put the tomato slices in a colander and place in the sink. Let them sit for 15 minutes to drain off any excess liquid. Spread the mustard evenly over the tart shell. Sprinkle the cheese over the mustard and sprinkle the Herbes de Provence over the gruyere cheese. Working from the outside in, lay the drained tomato slices in overlapping, concentric circles, covering the crust completely. Whisk the eggs in a bowl, whisk in the cream, salt and pepper. Pour this custard evenly over the tomatoes until it comes to about ? inch from the top edge of the crust. Bake for 1 hour, to 1 hour and 20 minutes, or until the custard is set. Once Upon a Tart. *Note: I used Pesto instead of Dijon mustard. ----(That note was part of the post I (Sally) copied. I would have made the same substitution, but I didn't have the time or energy to make pesto, and was out of canned, so I used the mustard. It was fine werith the mustard, but I have to agree with the poster, I think it might be bettr with pesto.) Can you tell I've been eating a lot of tomatoes lately? Sally o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Thu, Jun 24, 10 at 19:42 Great choice! I was so excited when I saw the ingredient, and thought I'd have a ton of recipes to share. But as I was going thru my files I realized that I really don't have many recipes that use fresh tomatoes, other than canning recipes from other CF members and salads! Here are two soups, tho....and they are both really good! Winter Tomato Soup Source: Marie-Pierre Moine’s French kitchen Serves 4 2T butter 1 Spanish onion, finely chopped 1 leek, washed and sliced 1 carrot, peeled and chopped 1 small head celery, trimmed and chopped 6 large ripe tomatoes, blanched ,skinned and seeded (or 1 large can tomatoes) ½ tsp each dried thyme and oregano 2 tsp finely snipped basil 1 heaping T flour 1 quart light chicken stock 1 egg yolk 4 T heavy cream Sea salt and freshly ground black pepper In a sauté pan, melt the butter over medium heat. Ad onion, leek, carrot and celery. Season and sauté 2-3 minutes, stirring frequently. Stir in tomatoes, the dried herbs and half the basil. Cook for one minute then sprinkle the flour, stir and cook 2-3 minutes longer. Pour in stock and bring to a simmer, stirring occasionally. Reduce heat, partially cover and cook 20-25 minutes, stirring occasionally. Leave the soup to cool a few minutes, then process in blender or food processor until smooth. Return to pan and adjust seasoning. In a bowl, mix the egg yolk and cream. Stir in a ladleful of the soup, then stir mixture into pan over low heat until piping hot. Stir in the remaining basil and serve immediately. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Tomato Bisque with Tortellini 1-1/2c diced tomatoes 1-1/2c tomato sauce 3/4c bloody mary mix 1-1/2tsp fresh basil 1/4tsp italian seasoning 2c heavy cream 1/4c chicken base 1/4tsp dried thyme 1/4tsp white pepper 1T sugar 1/4c grated parmesan cheese 1/2lb tortellini Combine all ingredients except tortellini and cheese in stock pot. Bring to low boil then remove from heat and add parmesan. Blend with stick blender or in food processor until smooth. Return to pot and simmer. Meanwhile cook tortellini in boiling water 5-7 minutes or until tender, add to soup and serve, garnish with parsley flakes. My note: original recipe calls for 2T sugar, I reduced it because I don’t like much sweetness. You can add more if you like. Linda o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by spacific (My Page) on Thu, Jun 24, 10 at 19:56 This is my T&T way of preparing our thousands of volunteer cherry tomatoes that pop up every summer and continue ripening nearly through Christmas. Simply cut cherry tomatoes in half. In a bowl, gently mix them with olive oil and a light sprinkling of herbs de Provence (or oregano, or whatever other dried herbs you like, or a small amount of salt & pepper if you wish). Place cut side up on a baking sheet and slow roast in oven (very low --- 225 degrees or so) for 3-4 hours until they are still a bit juicy, but shriveled. The slow cooking concentrates the flavors and works well even for those tomatoes that aren't the most flavorful to begin with. The roasted tomatoes are great for snacking, added to pasta salads, or on sandwiches. I also freeze batches of them for sauces through the winter. o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Thu, Jun 24, 10 at 20:33 The tomatoes do not have to be fresh for this thread. But I don't think I made that very clear. While I think we all love to use them fresh, canned or dried use is OK too... Nancy o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Thu, Jun 24, 10 at 20:40 Yeah, any form of tomato is alright by me. I should have made that clear, too. Sally o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by teresa_nc7 (My Page) on Fri, Jun 25, 10 at 7:00 Yesterday I picked up my order from Redbud Farm which included a basket of cherry tomatoes. My "recipe" last night follows: ~ walk thru kitchen ~ spy basket of cherry tomatoes on the counter ~ open said basket ~ pick out one red and one yellow tomato ~ put each in mouth one at a time and eat ~ repeat several times during the evening YUM!!! After many years, this tomato salad to be served with toast rounds as Bruschetta is still one of the best uses of fresh tomatoes that I know. Bruschetta with Tomato Salad from In the Kitchen with Rosie 2 cups chopped fresh tomatoes 1 cup chopped yellow bell pepper 1 cup chopped red onion 2 t. capers 3 TB chopped fresh basil 1 TB balsamic vinegar 2 t. lemon juice fresh ground black pepper 1 clove garlic, minced 1 t. dried oregano a French baguette, a large peeled garlic clove Mix all the salad ingredients, tossing well, set aside. Preheat broiler, arrange bread slices on a rack, broil 2 minutes per side until brown. Remove from broiler, rub with cut side of the large garlic clove (discard garlic). Serve salad on top of bread or bread along side the salad in a bowl as a first course. o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Fri, Jun 25, 10 at 16:12 All the other cookalongs. Here is a link that might be useful: All the other cookalongs o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by becky_ca (My Page) on Fri, Jun 25, 10 at 17:06 This was a hit at our house last year when tomatoes were in season :-) Becky * Exported from MasterCook * Tandi's Tomato Pie Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium plum tomatoes 1 deep-dish pie shell -- (9-inch) baked 1 cup chopped white onion 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 2 tablespoon chopped fresh basil 1/2 cup mayonnaise 1/2 cup grated Parmesan cheese 1 cup grated Cheddar cheese Preheat oven to 375 degrees F. Cut 6 tomato slices for garnish; set aside. Halve remaining tomatoes, remove seeds, and cut each half into about 6 wedges. Place half the wedges in bottom of baked pie shell. Sprinkle with 1/2 cup onion, 1/4 teaspoon each salt and pepper, and 1 tablespoon basil. Stir mayonnaise, Parmesan, and Cheddar together in a small bowl, then spread half of mixture over onion layer. Repeat with remaining tomatoes, 1/2 cup onion, 1/4 teaspoon each salt and pepper, and 1 tablespoon basil. Add remaining mayonnaise mixture. Place reserved tomato slices in pinwheel design in pie center. Bake 30 to 40 minutes, until golden brown. If piecrust starts overbrowning, cover edges with aluminum foil. Allow pie to cool 20 minutes before serving. - - - - - - - - - - - - - - - - - - - NOTES : Made 9-6-09 Seeded and chopped tomatoes (reserving 6 slices for top garnish). Also microwaved the onion for a minute to soften it. Rather than layering in pie crust, I just mixed everything together and spread into shell, topping with reserved tomato slices. o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by kathleenca (My Page) on Fri, Jun 25, 10 at 19:41 I've made two new-to-me recipes in the past six weeks, an appetizer & a tomato tart, that I liked a lot. Sun-Dried Tomato Palmiers Yield: about 80 1 pkg puff pastry, thawed 6 Tbsp sun-dried tomato pesto (in the refrigerated case near fresh pasta) 1 c. fresh grated Parmesan cheese On a lightly-floured surface roll out one sheet of pastry into a rectangle about 1/8" thick. Spread half the tomato pesto on top, & sprinkle with half the Parmesan. Press down with palms to adhere. Roll both long edges of the pastry into the center, making sure the cylinder is tight & even. Wrap in plastic & refrigerate until firm. (or freeze up to one month.) Repeat with the second half of the ingredients. When ready to bake, if frozen, defrost the pastry so it can be cut. Preheat oven to 425 degrees. Slice pastry crosswise into 1/4" - 1/2" slices. Place slices 2 inches apart on a parchment-lined baking sheet. Bake 8 - 9 minutes until puffed & slightly golden. Transfer to a rack to cool completely before serving. Source: Petit Soleil Bed & Breakfast, San Luis Obispo, CA Tomato, Cheese & Herb Tart 6 - 8 servings 1 pie crust 5 medium tomatoes, cut into 1/2"-thick slices 9 oz Emmenthal or Gruyere cheese, thinly sliced 1 Tbsp minced fresh basil or 1 tsp dried 1 tsp fesh thyme or 1/4 tsp dried 1 tsp minced fresh oregano or 1/4 tsp dried 3 Tbsp freshly grated Parmesan cheese Bake crust until set, about 15 minutes. If using foil & beans, remove, then bake about 15 minutes more until pale golden. (Can be prepared a day ahead. Cover & let stand at room temperature.) Cut each tomato slice in half. Place slices on paper towels & let drain 45 minutes. Preheat oven to 375 degrees. Top crust with Emmenthal cheese slices. Arrange tomatoes atop cheese, overlapping slightly. Sprinkle herbs, then Parmesan cheese over tomatoes. Season with pepper. Bake about 35 minutes until cheese melts & tomatoes are tender. Cool slightly. Cut tart into wedges & serve. Nice for lunch, as a first course, or main dish for a vegetarian meal. Source: Bon Appetit o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by cooperbailey (My Page) on Sat, Jun 26, 10 at 9:14 No red ones at the farmers market yet - but some perfect green ones! Made fried green tomatoes last night - using a new recipe I copied onto the back of an envelope while waiting for my hair cut!- It is from the June Garden and Gun- I picked it up since it highlighted fried green tomatoes on the cover. Fried green tomatoes 4-6 green tomatoes Wash: 2 C buttermilk 2 large eggs Dredge: 2 C white lily self rising flour 1 C cornmeal 1/2 t garlic powder 1/2 t onion powder salt pepper Fat: 2 C canola oil 2 sticks unsalted butter heat butter until 350 then turn down to stablilize * I used bacon fat and winged it* Pan: cast iron skillet but whatever you have To do: Slice and lightly salt the slices on both sides and let sit 5 minutes on rack. Pat dry just before coating. Coat slices in wash, then drege in flour cornmeal mixture.I put the first few right in the pan and the rest on the rack to wait their turn- no difference in coating falling off or flavor) Cook for 4-6 minutes;turning only once.Put on paper towel covered plate. snitch one and eat. Now I used *regular flour not the lily and found out as the pan was heating that I had butter but no oil. But remembered just in time that I had bacon fat in the frig (thanks KF advice) so used that. I had wanted to try the butter and canola. Like many recipes- It can be very loosely followed. I made fried green tomato sandwiches with lowfat provolone slices and bacon and fresh lettuce from farmers market Next time I will use toasted sourdough bread. Left overs for dinner tonight with cheese grits on the side. I make fried green tomatoes each year but the buttermilk really makes them sing. o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by kayskats (My Page) on Sun, Jun 27, 10 at 12:36 I'm sticking with fresh and uncooked.... Salisbury Relish Makes 6 servings Source: "The Chesapeake Bay Fish and Fowl Cookbook" (Foley) 2 ripe tomatoes cut in 1/2" dice 1 small green bell pepper minced 1 rib celery finely chopped 1 small carrot minced 1 small onion minced 1 teaspoon salt Pepper to taste 2 tbsps sugar 2 tbsps cider vinegar 1/2 cup cold water Toss all ingredients in medium-size bowl; cover and refrigerate for 2 to 48 hours. Drain before serving. ---- and Pasta with Uncooked Tomato Sauce Adapted from Washington Post (Edward Schneider) "The Simplest Tomato Spaghetti Sauce in the World" 1 really big, really ripe, really flavorful summer tomato 1/2 clove garlic Kosher or sea salt to taste 1 small handful fresh basil leaves torn or cut into very thin shreds 4 ounces spaghetti or linguine 1 loaf sourdough bread Bring a large pot of salted water to a boil. Using tongs, gently dip the tomato in the water for about 10 seconds. Transfer to a plate. Allow the water to continue to boil, but do not add the pasta. Peel the blanched tomato. If the tomato isn't so ripe that the skin slips off easily, you should probably be thinking of another dish. Core and seed the tomato and cut the tomato into 1/2"dice and transfer to a bowl large enough to eventually hold the pasta and presentable enough to bring to the table. Finely mince the garlic. Add the garlic, about 1/2 tsp salt and the basil to the tomatoes. Now, cook the spaghetti. Meanwhile taste the tomatoes for salt. Drain the pasta well and add it to the tomato mixture which will have rendered a good deal of juice. Gently toss. And enjoy... using pieces of the bread to sop up juices. o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Sun, Jun 27, 10 at 14:24 This is a recipe, from an old S.L.book 'Entertaining with Southern Living', that I discovered several years ago. I prepared it for a Spring Brunch for my family several times. My oldest GD, who was probably just out of her teens, and is now approaching 35, still talks about it. Tomato-Basil Salad 3 large tomatoes 2 green onions, chopped 1/4 C olive oil 3 T. red wine vinegar 1 T. minced fresh basil 1/2 teas. salt 1/2 teas. dried Italian seasoning 1/4 teas. powdered sugar 1/4 teas.coarsely ground pepper 1/8 teas. garlic salt Bibb lettuce leaves Sprigs of fresh basil Cut each tomato into 8 wedges. Place wedges in a shallow container, sprinkle with onions. Combine oil and next 7 ingredients, stirring well. Pour over tomatoes. Cover and marinate in refrigerator 1 hour. Arrange lettuce on salad plates, top with tomato mixture. Garnish with basil. Yield: 4 servings Note: The dressing that is left after the salad is finished makes a really nice, light dressing for a greens/lettuce salad. jude o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by katiec (My Page) on Mon, Jun 28, 10 at 17:21 Here are my two favorite tomato recipes for canning. The tomato relish does taste chili-sauce-ish...like a chunky ketchup. * Exported from MasterCook * Roasted Tomato Garlic Soup Recipe By :Katie Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 tomatoes -- *see Note 2 carrots -- cut in 2" pieces 1 large onion -- quartered 2 whole heads garlic -- peeled (or more, to taste) olive oil 2 cups chicken broth -- (or 3) 1/2 cup chopped fresh basil -- (or 1 Tbsp. dried) Core tomatoes and cut in half. Place, cut side up, on foil covered cookie sheet with carrots, onion and garlic. Brush with olive oil. Bake at 400F for about an hour, or until vegies are roasted and a little blackened. Place in a large saucepan with the chicken broth and basil and simmer for about 10 minutes. Blend with a stick blender (or in small batches in a blender) until almost smooth. To can: Ladle into clean hot jars and leave a one-inch headspace. Process pints 60 minutes and quarts 70 minutes. For dial gauge canners use 11 lbs. pressure at 0-2000 ft., 12 lbs. at 2001-4000 ft., 13 lbs. at 4001- 6000 ft., and 14 lbs. over 6000 ft. For weighted gauge canners use 10 lbs. pressure at 0-1000 ft. and 15 lbs. over 1000 ft. To serve: Add cream to taste when heating if desired. *Note: These measurements are approximate...I use whatever it takes to cover the cookie sheet. This makes 1 1/2 to 2 quarts of soup. * Exported from MasterCook * Spicy Tomato Relish (Chili Sauce) Recipe By : Katie, From Lorene B. Serving Size : 1 Preparation Time :0:00 Categories : Preserving Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 tomatoes (5 lb.) -- peeled and chopped 1 1/2 cups onion -- chopped 1 cup green pepper -- chopped 1 1/4 cups sugar -- white or brown* 2 teaspoons celery seeds 2 teaspoons pickling salt 3/4 teaspoon cinnamon 3/4 teaspoon cloves 3/4 teaspoon allspice 3/4 teaspoon ginger 1 cup vinegar Simmer to desired thickness. Pour into hot jars and process 35 minutes in a hot water bath. - - - - - - - - - - - - - - - - - - NOTES : This tastes like a chunky ketchup. You can use a combination of brown and white sugar; the more brown sugar, the more BBQ sauce-y it tastes. *I use 1/2 white and 1/2 brown sugar o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Mon, Jul 12, 10 at 13:19 Did anyone cook with tomatoes this past weekend? Actually, I don't think I did, but I have been cooking frequently with tomatoes the last few weeks. The last thing I did was from a cookbook I rarely cook from, basically because I forget about it. It's called Vegetariana by Nava Atlas. It's a cute book. The recipes are a little hard to follow, which is probably why I've passed it by, but this time I found one that fit all the ingredients I had on had at the time. I was actually looking for an eggplant recipe, but it was also a tomato recipe. They are good partners. I tweaked this recipe because my tomatoes were all different sizes. I made it into more of a casserole. Also, I found it a bit confusing how to do the tomatoes. She says to cut them in half, scooping the pulp out. Well, what about the core in the top half? So, I just did what I could and layered it like a casserole. The flavors were good, though, no matter what the final product looked like. Tomatoes Stuffed With Curried Eggplant 6 large, firm but ripe tomatoes 1 medium eggplant, on the smaller side 2 tablespoons safflower or vegetable oil 2 cloves garlic, minced 1/2 cup plain yogurt 1/4 cup wheat germ or bread crumbs 3 tablespoons chopped cilantro or fresh parsley 1 1/2 to 2 teaspoons good curry powder or home mixed curry Salt and freshly ground pepper to taste Preheat the oven to 350 degrees F (180C) Cut each tomato in half, carefully scooping out the pulp with the aid of a knife and spoon. Reserve the chopped pulp in a bowl. Arrange the tomato halves in an oiled, large shallow baking dish. Peel the eggplant and cut it into small dice. Heat the oil and 1/4 cup of water in a large skillet. When hot, add the eggplant and garlic, cover and cook until the eggplant is tender, stirring occasionally and adding enough water to keep it from sticking. Remove from heat. Add the tomato pulp and all the remaining ingredients and mix thoroughly. Stuff each tomato half with the mixture. Bake for 30 to 35 minutes, or until the tomatoes are done to your liking. Sally o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Mon, Jul 12, 10 at 14:15 Too early for lots of fresh tomatoes here for me. I think I may make fassoulakia (greek green bean/tomato stew) this week though, to use us some ingredients I have in the fridge/freezer. Below is a link to one recipe, which is similar to what I will make, except I'm using potatoes in with mine. I'm going to try out the can of san marzano tomatoes I bought and see if they taste much different than the canned tomatoes I'm used to. I think I'll try it in the crockpot! 4 to 6 servings Olive oil -- 1/2 cup Onion, thinly sliced -- 1 Green beans, trimmed -- 2 pounds Tomatoes, seeded and chopped -- 1 pound or 2 cups Water -- 1 cup Parsley, minced -- 2 tablespoons Salt and pepper -- to taste Method Heat the oil over medium flame in a large saucepan. Add the onion and sauté until wilted and translucent. Add green beans and sauté, stirring frequently, until heated through, 3 to 4 minutes. Stir in the tomatoes, water, parsley, salt and pepper. Bring to a boil, then reduce heat to low, cover and simmer until the green beans are well cooked, 30 to 40 minutes. Adjust seasoning and serve immediately, at room temperature or chilled. Variations Add some chopped zucchini and potatoes along with the green beans if you like. Saute 1 tablespoon garlic along with the onions. Or alternately, I may turn some lefover smokey eggplant roasted red pepper dip into pasta sauce by adding it to canned tomatoes and then doing up some pasta fagioli. Got that to use up too! Or I may do both. Hardly a day goes by when I don't eat some kind of tomato product. Long live the love apple! Here is a link that might be useful: Fassolakia recipe o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Jul 12, 10 at 14:26 Time for a new focus ingredient, pulling a name...... TaDa... it's Katiec !!!!!!!!!!!!!!!! Katie, please choose our next ingredient.. post to this thread and I'll set up the new one. Thanks! Nancy o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by katiec (My Page) on Mon, Jul 12, 10 at 16:20 Oh, goody! It may be late for many of you, but they're just ripening here. Let's do Strawberries! o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Jul 12, 10 at 18:44 Thanks, Katie. There's still stawberries around here and the grocery stores will have them for a long time yet. I'll set up the next thread... Nancy Here is a link that might be useful: Cookalong #31 ----Strawberries

Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Jul 12, 10 at 18:43 Time for a new Cookalong. Katiec choose strawberries for our focus ingredient. They are just getting ripe in her area, so let's help her out with some awesome strawberry recipes. Next Cookalong July 25. Nancy Here is a link that might be useful: Cookalong #30 -------- TOMATOES!!!!!! Follow-Up Postings: o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Mon, Jul 12, 10 at 19:05 I was hoping someone would pick strawberries! We have had wonderful ones from the farmers' markets the past two weeks. Here is a link that might be useful: All the other cookalongs o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Mon, Jul 12, 10 at 22:23 Yumm! Ours are about done, here. I picked 16 pounds a few weeks ago and made lots of stuff! This liqueuer is good, and was originally posted by a CF member, but I don't recall whom, and I don't think he/she posts anymore. So I will share this with you! I have 2 quarts of it aging as we speak.... Scrumptious Strawberry Liqueur 3 c fresh strawberries, stemmed & washed 1-1/2 c sugar 2 c 100 proof vodka 1 c water 1/2 tsp lemon zest 1 tsp orange zest 1 tsp fresh squeezed lemon juice Crush strawberries and sugar together in bowl. Let stand for about one hour. Transfer to clean 2-qt container and add vodka, water, lemon zest, orange zest, and lemon juice. Cover and let stand in a cool, dark place for 2 days, shaking frequently. Use a fine-mesh strainer to strain out solids. Discard. Transfer liqueur to clean container, cover, and let stand for 1 week. Rack or filter into final container. Age for at least 1 month more before serving. Yield: approx. 1 qt. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ This salad is always a hit. It's from the St. Paul Hotel which is a 5 star hotel in downtown St. Paul that I worked for back in 1993. Strawberry Spinach Salad with Poppyseed Dressing Source: St. Paul Hotel Dressing: 1 c sugar 1/4 c poppyseeds 1/2 c Sesame seeds 1 c salad oil 1/2 c raspberry vinegar dash paprika 1 T worcestershire sauce 1 T minced onion Combine sugar and vinegar and whisk until sugar is dissolved. Add remaining ingredients and chill well. Serve over baby spinach leaves and sliced strawberries. Garnish with brie cheese wedges. (You may want to half this recipe, as it makes a lot of dressing...) Linda o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Mon, Jul 12, 10 at 23:17 Doucanoe thanks for posting that liqueur recipe, I'm always on the lookout for those. This year I made pear and apricot. I love it mixed in with wine. This recipe for Strawberry Bannana Bread is something I will probably make this week if I have time, as a present for the new BF. He likes strawberries and bannana bread. I'll be using my frozen ones though. Source: Sweetpea on "The Mixing Bowl" Web site. She states: "My own creation, tweaked further for better results." Strawberries, bananas and orange marmalade OH MY!!! Servings: 12-16 Prep time: 15 minutes Cook time: 70 minutes Total time: 1 hour and 25 minutes Ingredients: 2 eggs 1 cup sugar (I'm sure I will use 2/3 cup!) 2 ripe bananas, coarsely chopped (do not mash) 1 3/4 cups coarsely chopped strawberries 1/4 cup orange marmalade 1/2 cup melted butter 2 cups flour 1 tsp. baking powder 1 tsp. baking soda 2 tsp. vanilla 1/2 cup chopped walnuts, optional Directions: Preheat oven to 325 degrees. Microwave butter in a large microwave-safe bowl for 1 minute. Add the sugar and vanilla and mix until blended; stir in eggs, orange marmalade, baking powder and soda, mixing well. Add the flour and blend until well combined, do not over mix. Fold in the strawberries, bananas and walnuts (optional) until just well incorporated. Turn batter into a 10-inch greased and floured loaf pan (I use Baker's Joy spray), batter will be very thick. Tap loaf pan on the counter twice, to settle any air bubbles. Bake in a 325 degree oven for 70 minutes or until a cake tester, inserted in center of loaf, comes out clean. Allow to cool for 10 minutes on a wire rack and then remove from pan, return to rack, and wrap with a thin cotton tea towel. Cool for several hours before cutting. NOTE: Wrapping the bread in a towel, allows the crust to steam a bit and makes it much easier to slice. Here is a link that might be useful: Triple Tasty Treat o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by teresa_mn (My Page) on Mon, Jul 12, 10 at 23:31 doucanoe - have you seen the St. Paul Hotel since it was remodeled a couple of years ago? My sister was the designer. Also - did you work with Heidi S. in the restaurant there? o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by jessyf (My Page) on Wed, Jul 14, 10 at 7:09 Dipped in a very old balsamic vinegar..... o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Wed, Jul 14, 10 at 8:41 Teresa, I worked in the catering/sales department. I knew a few of the restaurant employees, but don't remember most of them after all these years. Sadly, I haven't been back there in years. I'll have to get downtown one of these days and stop in. Just so as not to hijack this thread, here is another recipe! LOL I made this for the first time with the berries I picked a couple of weeks ago. The only thing I would change is I would double the amount of cream filling. It is thick and there wasn't enough to completely cover the bottom crust. I think this would be really good with a shortbread crust, too! Free Image Hosting at Strawberry-Almond Cream Tart 36 honey graham crackers (about 9 sheets) 2 tablespoons sugar 2 tablespoons butter, melted 4 teaspoons water Cooking spray FILLING: 2/3 cup light cream cheese 1/4 cup sugar 1/2 teaspoon vanilla extract 1/4 teaspoon almond extract TOPPING: 6 cups small fresh strawberries, divided 2/3 cup sugar 1 tablespoon cornstarch 1 tablespoon fresh lemon juice 2 tablespoons sliced almonds, toasted Preheat oven to 350°. To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and water; pulse just until moist. Place mixture in a 9-inch round removable-bottom tart pan coated with cooking spray, pressing into bottom and up sides of pan to 3/4 inch. Bake at 350° for 10 minutes or until lightly browned. Cool completely on a wire rack. To prepare filling, combine cream cheese, 1/4 cup sugar, and extracts in a medium bowl; stir until smooth. Spread mixture evenly over bottom of tart shell. To prepare topping, place 2 cups strawberries in food processor; process until pureed. Combine strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat, stirring with a whisk. Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute. Remove glaze from heat, and cool to room temperature, stirring occasionally. Combine 4 cups strawberries and juice; toss to coat. Arrange berries, bottoms up, in a circular pattern over filling. Spoon half of glaze evenly over berries (reserve remaining glaze for another use). Sprinkle nuts around edge. Cover and chill 3 hours. Note: You can use either an 8 x 12-inch rectangular pan or a 9-inch round tart pan. The recipe also works with a 9-inch springform pan and a 10-inch pie plate. Nutritional Information Calories: 289 (28% from fat) Fat: 8.9g (sat 4.2g,mono 1.7g,poly 0.5g) Protein: 4.5g Carbohydrate: 48.7g Fiber: 3g Cholesterol: 15mg Iron: 1.3mg Sodium: 242mg Calcium: 59mg Jean Kressy, Cooking Light, APRIL 2003 Linda o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Wed, Jul 14, 10 at 9:30 Strawberry season is finished here but I certainly enjoyed them this year. You can see in the photo that the local ones are a deep red all the way through " no white in the centers. This new recipe I made this summer was from an old cookbook so you can decide if you want to use the uncooked eggs or not. I made it in individual serving dishes rather than in the pie shell. The flavor was reminiscent of the "fruit fluffs" that used to be served in the tearooms of my youth. STRAWBERRY CHIFFON PIE One 9-inch baked pie shell 1 envelope unflavored gelatin ¼ cup cold water 3 eggs, separated ¾ cup sugar, divided 1 Tbs. lemon juice 1 cup crushed fresh strawberries Whole strawberries for garnish Soften the gelatin in the cold water. In the top of a double boiler, beat the egg yolks together with ½ cup of sugar and the lemon juice. Cook and stir over boiling water until the mixture thickens. Add the gelatin-water mixture and stir until it dissolves. Remove from heat and stir in the strawberries. Pour into a large bowl and chill about 30 minutes, or until the mixture begins to set. Beat the egg whites until they hold stiff peaks, then beat in the ¼ cup of sugar, a little at a time, until the egg whites are stiff and glossy. Fold the egg whites into the strawberry mixture and pour into the prepared pie shell. Chill at least three hours before serving. Garnish with strawberries, if desired. Photobucket o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by terri_pacnw (My Page) on Wed, Jul 14, 10 at 14:19 I love AnnT's Chocolate Strawberry Shortcakes...That's my favorite shortcake.. Maybe she'll share the recipe again...I know where my printed copy is..but not my computerized copy.. o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by katiec (My Page) on Mon, Jul 19, 10 at 19:21 One of our favorites (besides chocolate covered strawberries) is to dip a berry in sour cream and then roll in brown sugar...mmmm... Similar, I think this is an old tupperware recipe: a caramel-ey dip made with softened cream cheese, brown sugar and a bit of vanilla. I made this last year, from Mes Confitures. I thought the mint sounded odd, but the flavors all worked well (I think I'll use more pepper next time): 2lbs Strawberries, (weigh after washed, hulled & sliced in half ) 1 1/2 lb sugar (about 3 1/2 cups) 1 lemon zest and juice 8 fresh mint leaves, hand shredded 8 black peppercorns, freshly ground In a ceramic bowl, add the strawberries, lemon zest and juice, and sugar. Fold together just to mix and cover with parchment paper and let macerate overnight in the refrigerator. Next day, bring the preparation to a simmer in a preserving pot or large saucepan. Stir gently to dissolve all sugar for about 5 minutes. Strain through a sieve and hold the fruit separately while you return the syrup to the pan and bring to a boil, cooking on high til concentrated at 221F on a candy thermometer. Add the fruit back into the pot with the mint and ground pepper. Return to boil for about 5 minutes, stirring gently. Check the set. Fill clean, hot jars and process 10 minutes in a boiling water bath. And this one made our fair judge swoon. She said it was true preserve. from an old Ball blue Book: * Exported from MasterCook * Strawberry Preserves Deluxe Recipe By :Katie, from BBB Serving Size : 0 Preparation Time :0:00 Categories : Preserving Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 quarts strawberries 5 cups sugar 1/4 cup lemon juice Combine strawberries and sugar in a large saucepot. Let stand 3 to 4 hours. Bring slowly to a boil, stirring until sugar dissolves. Add lemon juice. Cook rapidly until strawberries are transparent and syrup is thick, about 10-12 minutes. Ladle into a shallow pan, Let stand, uncovered 12 to 24 hours in a cool place. Shale pan occasionally to distribute strawberries throughout syrup. Heat strawberries and syrup until hot throughout. Remove from heat. Skim foam if necessary. Ladle hot preserves into hot jars, leaving 1/4" headspace. Adjust two-piece caps. Process 20 minutes in a boiling water canner. Source: "Ball Blue Book" Copyright: "1995" Yield: "4 half-pints" o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by compumom (My Page) on Tue, Jul 20, 10 at 2:12 Alexa- Where are your stuffed berries? Just yesterday I was telling DD about them! o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by gbsim (My Page) on Tue, Jul 20, 10 at 5:56 Could someone remind me did the cookalongs change to be just done whenever now? Do we actually cook or just share recipes? I posted on another thread about my Louisiana Peach "Brandy" and got a few questioning replies and though I really rarely drink here I am with another alcohol based recipe for my Strawberry Margarita Pie!!!! I've been making it for years so it's definitely T&T. This is a beautiful dessert (very high... fills the whole springform pan to the top); no baking even the crust; great for parties since you make it ahead of time and it can easily serve 10. Works just as well in the off season using frozen berries. Definitely not the very young as there is close to 3/4 cup of alcohol in the recipe. Grace Strawberry Margarita Pie 2 cups hulled and halved strawberries ( I cram and heap them into the cup and use a generous 2cups or more... well really I don't think I even measure any more!) 4 T granulated white sugar Crust: Graham Crackers (1 inner package plus 4 more big rectangles) 6 T granulated sugar 1/2 cup butter, softened 3/4 cup condensed milk 7 T tequila 6 T Triple Sec 1 T fresh lime juice a couple of small shaves of lime rind with a microplane 2 cups whipping cream Toss the strawberries with the 4 T sugar and set aside for at least an hour to allow juices to form. Butter or grease a 9" springform pan. Crush the graham crackers in the food processor. Buzz in the 6 T of sugar and blend in the softened butter til combined. Press up the sides and across the bottom of the prepared springform pan. Rinse crumbs out of the food processor and use it to puree the softened strawberries (and their juices) with the condensed milk, tequila, triple sec and lime juice. Transfer puree to a large bowl (really large!) Whip the cream until stiff peaks form. Fold about 1/3 of the cream and the little bit of lime rind into the puree. Then gently fold in the rest of the whipped cream. Pour into the crust. Cover with parchment or wax paper and freeze at least 12 hours. To serve: Unhinge and remove the side of the pan and garnish if desired with strawberries, mint and/or lime slices. Allow to stand at room temp for a little while to soften before cutting. I usually put some sliced strawberries on each plate. o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Tue, Jul 20, 10 at 15:00 We're supposed to cook the recipes and post the recipes that we intend or would like to cook. I always do this with the best of intentions of cooking them, but only manage to "cook along" within the time frame about 10% of the time. If you count the times I EVENTUALLY get around to making one of the recipes it's more like 40%, but sometimes it is months later, the way my schedule seems to go. I would say 30-40% is pretty much my average of how often I get to my "to try" file of recipes, under the best of conditions! o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by murphy_zone7 (My Page) on Wed, Jul 21, 10 at 4:42 My all time favorite with strawberries is Annies Fruit Salsa from . I use more than a pound of strawberries, leave out the raspberries, add blueberries, and use peach for the preserves. This stuff is great on yogurt too and I have just eaten it with a spoon!! No chips necessary. Murphy Here is a link that might be useful: All Recipes o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Wed, Jul 21, 10 at 12:48 Sorry about not including the Stuffed Strawberries earlier, I thought everyone might be tired of seeing them or hearing about them. I make them a LOT in the spring. Stuffed Strawberries 2 8-ounce packages cream cheese, softened 1 cup sifted confectioners sugar 2 teaspoons almond extract 2 quarts fresh whole strawberries, capped In a medium bowl, beat cream cheese, sugar, almond extract until smooth. Spoon mixture into a pastry bag with a medium star tip or spoon into a zip-top freezer bag. Chill one hour. (If using a freezer bag ­ after chilling, clip corner of bag.) Quarter strawberries from tip to stem end without cutting through stem end. Pipe cream mixture into strawberries. Chill until ready to serve. These go over really well after dinner whether they are served on a crystal tray or on a disposable plate at a picnic. Photobucket I also went overboard with them at the last swim picnic, I piped the cream cheese stuff onto Oreos and then topped them with sliced strawberries. Photobucket o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by ritaotay (My Page) on Thu, Jul 22, 10 at 4:11 Not really a recipe or any real cooking involved but here's my latest passion... Lightly toasted bagel smeared with a good portion of creamed cheese on both sides, a good sprinkle of sugar and a bunch of sliced strawberries... Works well with the freeze dried strawberries too... Hugs, Rita o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Thu, Jul 22, 10 at 9:47 One of my favorite things to do with good fresh strawberries is very, very simple. Cut them up and add them to my home made granola in the morning. Of course, just popping them in my mouth works, too! Sally o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Sun, Jul 25, 10 at 20:04 Time for a new topic.... pulling a name from those that contributed..... >>>>>>>>>>>>>> Doucanoe Linda, please choose and post your choice here. Nancy o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Sun, Jul 25, 10 at 22:43 Bumping so Linda notices. o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Mon, Jul 26, 10 at 10:15 I wasn't able to make the bread, I was visiting my aunt and she does not like to share the kitchen! I have bananas on the shopping list and hope to make the bread some day. But now I have banana blueberry muffins to eat up!! Plus applesauce which is waiting to become applesauce bread. Single me can only eat so many baked goods! o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by jenn (My Page) on Mon, Jul 26, 10 at 12:40 Oh my, what a nice collection of new recipes here! My favorite way to eat strawberries is on top of good vanilla ice cream, or added to plain yogurt along with some granola or chopped walnuts. Or dipped in chocolate!! o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Jul 26, 10 at 17:27 Linda (Doucanoe) hasa craving for....Peaches! Here is a link that might be useful: Cookalong #32 ---------- PEACHES!

Posted by lpinkmountain (My Page) on Sat, Sep 18, 10 at 12:01 I made Terri's Cappicinno muffins this morning since I had some coffee and chips to use up. I did two small tweaks, used 1/2 WWH pastry flour for some of the flour, and used 3/4 cup sugar instead of 1 cup. They were great with my morning coffee! I didn't bother with the white chocolate glaze--they were sweet enough and I'm a terminally lazy cook. It's a sunny day and me and BF are going to a festival. That does it for me for chocolate, I am all out, lol! o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sun, Sep 19, 10 at 8:49 I'm a chocoholic, and I can't believe I've not been testing every recipe here, but I've just not had the opportunity to make anything yet. Plus, it's still just so hot, or actually so humid, I haven't been in the mood to bake much. But, I realized I have some chocolate pasta I never did anything with, so I'm going to try something out with it. I decided I'm going to make a desert type mac and cheese, using the chocolate pasta and marscapone or cream cheese. I figured I could make a ganache, or some sort of bechemel, add the marscaone and some sugar, and mix it with the cooked pasta. I'll fold in some raspberries and put it in a baking dish. Then I'll top it off with some kind of crumbly walnut type topping, and bake it a little, or at least run it under the broiler to brown the topping, maybe. That part I'm a little shaky on. Maybe I won't bake it. But I picture it all topped with some shaved chocolate. I've never used the pasta because it just seems like it would be so heavy of a desert. But this cookalong gives me a good excuse to use them. I'll report back on how it turns out. Sally o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this? see most clipped and recent clippings Posted by empress (My Page) on Sun, Sep 19, 10 at 15:24 Wow! I have gotten so many wonderful recipes from this forum over the years, I cannot believe I can contribute some that I know are wonderful that I have not seen here before. Here are three of my favorite chocolate recipes: Dessert Cheeseball Soften: 8 oz. of cream cheese 1/2 cup butter (1 stick). Mix together well with: 2 tablespoons of brown sugar 1/2 cup of powdered sugar Stir in: 1/2 cup mini chocolate chips After that is all mixed together, press firmly into a round bowl and chill completely - I recommend overnight. Remove from bowl, retaining shape as well as possible (maybe you should line the bowl with plastic wrap before pressing cheese mixture into it....). Ultimately, you want to shape this into a nice cheese ball and roll it into more mini chocolate chips. Place on center of serving dish and re-chill. Serve surrounded by graham crackers, vanilla wafers, chocolate wafers, apple wedges, or whatever sounds good to you. Enjoy! ~~~~~~~~~~~ One-pan Chocolate Pudding Cake from Land O' Lakes Cake: 1 cup flour 3/4 cup granulated sugar 3 tablespoons cocoa 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk 2 tablespoons vegetable oil 1 teaspoon vanilla Topping: 3/4 cup brown sugar 1/4 cup cocoa 1 3/4 cups boiling water or coffee Heat oven to 350 degrees F. In a mixing bowl, stir together flour, sugar, 3 tablespoons cocoa, baking powder and salt. With a fork, mix in milk, oil and vanilla. Spread the batter evenly in a lightly buttered 9-inch square baking pan. Combine brown sugar and 1/4 cup cocoa; sprinkle over the batter. Slowly pour boiling hot water over the batter and brown sugar-cocoa mixture. Bake chocolate pudding cake for 40 minutes. Let chocolate pudding cake stand for 5 minutes. Spoon into dessert dishes or cut into squares. Top chocolate pudding cake with ice cream or whipped topping. ~~~~~~~~~~~~ This is a recipe I have served since the mid-70's, so I more than likely found it in a woman's magazine at that time. Brownie Mint Dessert 3 egg whites, room temperature 3/4 cup sugar 3/4 cup chocolate wafer cookie crumbs 1/2 cup walnuts or pecans, chopped 1/2 tsp vanilla extract 1 cup whipping cream 2 Tbsp confectioner's sugar 1/4 cup soft peppermint stick candy, crushed chocolate curls grated chocolate Beat egg whites until foamy. Gradually add sugar, 1 tablespoon at a time, beating until mixture is glossy. Fold in crumbs, chopped nuts, and vanilla. Spread mixture into a buttered 8-inch square baking pan. Bake at 325 degrees F for 30 minutes. Cool completely. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Fold in peppermint; spread over chocolate layer. Garnish with chocolate curls and grated chocolate. Cover and chill at least 3 hours. Cut into squares to serve. Store in refrigerator. This recipe is rich, but light and cool, so we enjoy it in the summer. I have successfully made substitutions in this recipe, such as scraping the cream out of Oreo cookies to use when I couldn't find the plain dark chocolate cookie wafers. I have used commercial whipped topping when I didn't have cream handy. I have also used regular peppermint candy, but now when I find the softer, puffed, peppermint I stock up and store it in the freezer just for this dessert. Enjoy! And thanks again for all the wonderful recipes, information, and especially inspiration I've received here. o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this? see most clipped and recent clippings Posted by terri_pacnw (My Page) on Sun, Sep 19, 10 at 18:11 Pink, I'm glad you made those changes. I too sub part WWP flour in a lot of things...and reduce the sugar in everything by atleast a 1/4c if it's 1c and 1/2 c for 2 cups of sugar. I agree the drizzle is over kill..but it's a nice addition on a treat plate. o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this? see most clipped and recent clippings Posted by loves2cook4six (My Page) on Sun, Sep 19, 10 at 18:47 Posting from my cell phone but I want to add that sheshebop's prizewinning Kahlua cake with Chocolate Mousse absolutely MUST be on this list. o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Sun, Sep 19, 10 at 19:55 This thread needs to go on forever!! When I think it's about ended I am going to copy and save it all!! here's anotehr goodie....good for make ahead. Frangos 1 cup butter 2 cups sifted powdered sugar 4 sq baking chocolate, melted 4 eggs ( I use refrigerated, pasturized egg stuff like egg beaters) 1 tsp pure vanilla 1/2 tsp other flavoring...peppermint, almond, hazlenut, raspberry etc. Vanilla wafer crumbs....about 1/2 a 7 oz box Place cup cake papers in the bottom of muffin tins and put a lite coating of crumbs in the bottom of each one. Cream the butter and sugar and add the melted chocolate and beat well, add the eggs and flavorings and beat again fill muffin cups and freeze. Makes 10 or 12....depending on how full you fill the cups. o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Sun, Sep 19, 10 at 22:19 Link to all the Cookalongs. Here is a link that might be useful: All the Cookalongs o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Sun, Sep 19, 10 at 22:44 I have a few to add.. Rich Chocolate-Cherry Cookies Yields: About 3 dozen cookies Cook Time: 13 minutes per batch Total Time: 45 minutes plus cooling INGREDIENTS: 1 package (8 ounces) semisweet-chocolate squares, coarsely chopped 6 tablespoons margarine or butter, cut up 3/4 cup sugar 2 teaspoons vanilla extract 2 large eggs 1/4 cup all-purpose flour 1/4 cup unsweetened cocoa 1/2 teaspoon baking powder 1/4 teaspoon salt 1 package (6 ounces) semisweet-chocolate chips (1 cup) 1 cup dried tart cherries DIRECTIONS: 1. Preheat oven to 350 degrees F. In 3-quart saucepan, melt chocolate with margarine or butter over low heat, stirring frequently. Remove saucepan from heat and, with wire whisk, stir in sugar and vanilla until blended. Whisk in eggs, 1 at a time. With spoon, stir in flour, cocoa, baking powder, and salt. Add chocolate chips and cherries, stir just until evenly mixed. 2. Drop dough by rounded tablespoons, 1 1/2 inches apart, onto ungreased large cookie sheet. Bake 13 to 15 minutes, until tops of cookies are set. Let cookies remain on cookie sheet on wire rack 1 minute to cool slightly. With wide metal spatula, transfer cookies to wire rack to cool completely. Repeat with remaining dough. Store cookies in tightly covered container up to 2 weeks. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ WORLD PEACE COOKIES Dorie Greenspan Servings: Makes about 36 cookies --These cookies, the brainchild of Parisian pastry chef Pierre Herm�, with whom Dorie Greenspan wrote "Desserts by Pierre Herm�," caused Greenspan's neighbor, Richard Gold, to say that a daily dose of these is all that is needed to ensure planetary peace and happiness. You can't eat just one. The salt is important to the taste; don't skimp on it. Ingredients: 1 1/4 cups all-purpose flour 1/3 cup unsweetened cocoa powder 1/2 tsp. baking soda 1 stick plus 3 Tbsps. (11 Tbsps. altogether) unsalted butter, at room temperature 2/3 cup packed light-brown sugar 1/4 cup sugar 1/2 tsp. fleur de sel or 1/4 tsp. fine sea salt 1 tsp. pure vanilla extract 5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store- bought mini chocolate chips 1. Sift 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 butter on medium speed until soft and creamy. Add both sugars, salt and vanilla extract and beat 2 minutes longer. 3. Turn off mixer. Pour in dry ingredients; drape a kitchen towel over 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 more times; if not, remove the towel. Continuing at low speed, mix for about 30 seconds longer, 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 enough to incorporate. 4. Turn dough out onto a work surface, gather it together and divide it into half. Working with half at a time, shape dough into logs that are 11/2 inches in diameter. Wrap 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 1 minute longer.) 5. When ready to bake, center a rack in the oven and preheat the oven to 325 degrees. Line 2 baking sheets with parchment or silicone mats. 6. Using a sharp, thin knife, slice logs into rounds that are 1/2 inch thick. (The rounds may crack as you're cutting them; don't be concerned, just squeeze the bits back onto each cookie.) Arrange rounds on baking sheets, leaving about 1 inch between them. 7. Bake cookies 1 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 just warm, at which point you can serve them, or wait until they are room temperature. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Wicked Chocolate Banana Cake Cakes Ingredients: CAKE 6 oz. sweet cooking chocolate 3/4 c. margarine or butter 4 eggs, separated 1/8 tsp. salt 3/4 c. granulated sugar 3/4 c. ground pecans 1/2 c. mashed banana (about 1 med.) CREAMY BANANA SAUCE 1 c. mashed bananas (about 2 med.) 1/4 c. whipping cream 2 tbsp. powdered sugar 1/8 tsp. ground cinnamon Pecan halves, toasted Directions: Heat oven to 375 degrees. To prepare cake, grease and flour 8 x 2 1/2 inch springform pan. Heat chocolate and margarine in 1-1/2 quart saucepan until melted. Cool 5 minutes. Beat egg whites and salt in medium bowl on high speed until stiff but not dry. Beat egg yolks and sugar on medium speed until lemon colored. Stir into chocolate. Stir in ground pecans and banana. Gradually fold chocolate mixture into egg whites. Pour into pan. Bake until top is dry and knife inserted in center comes out slightly wet, 40 to 45 minutes. (Do not overbake). Cool completely. Remove from pan. To prepare sauce, beat together bananas, cream, powdered sugar and cinnamon until well blended. Makes 12 servings. Serve cake with sauce, garnished with pecan halves. Nancy o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Mon, Sep 20, 10 at 9:06 World Peace Cookies have become a standard at my house. So good, so subtle, but so outstanding, too. I didn't have time to make that pasta yesterday, after all, but I'll try to get to it today, even if it's after the fact. I'll have to copy and paste this thread, too. There's so many recipes and so little time, and so much exercise to do to make up for it! Sally o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Sep 20, 10 at 9:42 I made AnnT's Boston Cream Pie...sooo good. But I'm a bad girl, I forgot to take a picture. I need to jot down names a then draw one... I'll be back in a little while. Nancy o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Mon, Sep 20, 10 at 11:10 Terri I've been lovin' up those muffins with my morning coffee! They'll also be a great quick and easy dessert (with the glaze) for an italian dinner party with liqueur flavored coffee! If I can ever regain control of my house from the disorganization gremlin! o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this? see most clipped and recent clippings Posted by cloudy_christine (My Page) on Mon, Sep 20, 10 at 12:29 Linda, do you remember the frango mints at Marshall Fields? o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Sep 20, 10 at 13:06 Ready to move on to a new topic? I'm drawing a name from those that posted on this thread.... It is >>>>>>>>>>>>>>>>>>>> Rosewitch <<<<<<<<<<<<<<<<<<<< Rosewitch, please post your choice here and I'll set up the new thread. Thanks. Thank You to all that posted all the chocolate recipes, I know I'll be referring to this thread over and over. Nancy o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this? see most clipped and recent clippings Posted by rosewitch (My Page) on Mon, Sep 20, 10 at 19:51 How about mustard? Both prepared from the jar and dry or mustard seed? I keep all of them but really can't say that I use them. Other than a chicken dish that calls for mustard and cream and topping a hot-dog, I never know what else to do with mustard. Yet on a recent trip to Lancaster, Pa, I came home with Horseradish mustard and Raspberry Honey mustard that have yet to be opened. I do keep Dijon and Colman's on hand but hardly use them. So I hope to get some great ideas and the nudge to open these jars. Thanks, Kat o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this? see most clipped and recent clippings Posted by lakeguy35 (My Page) on Mon, Sep 20, 10 at 20:06 Busy weekend here so I'm reporting in late. I made the flourless cake that Gina posted. I saw Linda's too but only had eight eggs in the fridge. I added some rasberries and sauce for serving. This is a wonderful and VERY rich cake. A small slice will take care of your chocolate fix for sure! Image Hosting by Image Hosting by Beverly asked me for this recipe a couple of weeks ago. I'm posting it here and hope she finds it. I don't have her email addy....might post a new thread so she can see??? A friend brought this over for Labor Day Weekend. We took a quick pic on her phone so it's not the best but you get the idea. She got the recipe from Women's World but they don't have a web site. We found this one on google and it's the same that was in the magazine. Deluxe Dirt Cake Posted by shirley on May 10, 2008, 6:59 pm in General ( Shirleys collections) Ingredients: 1 pkg. (18.25 oz.) devil's food cake mix eggs, oil and water 2 pkgs. (3.9-oz.) instant chocolate pudding and pie filling 1-1/2 cups + 3 tbsp. milk 1 cup butter, room temperature 1 pkg. (8 oz.) cream cheese room temperature 5-1/2 cups confectioners' sugar from 2 (1 lb.) bags 1 tsp. vanilla extract 36 Oreo cookies Directions: 1. Preheat oven to 350 degrees. Grease and flour 2 (9-in.) round cake pans. Prepare cake mix according to package directions, adding 1 pkg, pudding filling to batter. Divide batter between pans. Bake 35 minutes or until a toothpick inserted in center comes out clean. Cool 10-minutes. Remove from pans to racks; cool completely. 2. In bowl, whisk remaining pudding filling and 1-1/2 cups milk until thickened. Chill until set, 15-minutes. On medium speed, beat butter and cream cheese until fluffly. Gradually beat in confectioners' sugar, remaining tbsp. milk and extract, 1-minute. 3. Place 10 cookies in plastic food storage bag; crush coarsely with rolling pin. Stir into pudding mixture. Place 1 cake layer on plate. Spread with 1-cup frosting, then with pudding mixture, leaving about 1-inch border. Top with remaining layer. Transfer 1-1/2 cups frosting to pastry bag fitted with star tip; reserve. Frost cake with remaining frosting. Pipe reserved frosting around edge of cake. Break up 10 cookies; place in center. Press remaining cookies into bottom of cake, (Cookies form a bottom border.) Chill before serving. Yields: 16 servings Image Hosting by Another great collection of recipes to work through for sure! Kate, mustard sound like a good topic too. I have one in mind when Nancy starts the new post. David o RE: Cookalong #34 ----- CHOCOLATE/// clip this post email this post what is this? see most clipped and recent clippings Posted by lakeguy35 (My Page) on Mon, Sep 20, 10 at 20:12 Forgot to thank Nancy for letting this run another week....THANKS! I love, love chocolate anything. David o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Sep 20, 10 at 20:32 Hey David, that dirt cake looks fun...but was it good? Your flourless cake has me drooling, hope my keyboard doesn't short out. Thanks Rosewitch....mustard it is. I'll get it set up right now. Nancy Here is a link that might be useful: Cookalong --- #35 Mustard o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this? see most clipped and recent clippings Posted by lakeguy35 (My Page) on Mon, Sep 20, 10 at 22:45 Nancy, at two something in the morning it was a great treat for sure. LOL The kids loved it too earlier in the day. My friend and her partner went over board with the oreos on top....overkill for sure. More of a kid desset in my book though... but hey it is chocolate. : ) David

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.