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Recipes for Sweets - Week 3 December 2012
Comments (21)These are a huge hit at work and with clients. I received orders for 13 dozen this week alone! They freeze beautifully. Pumpkin Whoopie Pies (Annie's Eats) Yield: about 32 sandwich cookies Ingredients For the pumpkin cookies: 3 cups all-purpose flour 1 tsp. salt 1 tsp. baking soda 1 tsp. baking powder 2 tbsp. cinnamon 1 tsp. ground ginger 1/2 tsp. ground nutmeg 1 cup granulated sugar 1 cup dark brown sugar, firmly packed 1 cup canola oil 3 cups chilled pumpkin puree 2 large eggs 1 tsp. vanilla extract For the maple cream cheese filling: 3 cups powdered sugar, sifted 1/2 cup unsalted butter, at room temperature 8 oz. cream cheese, cold 2 tbsp. maple syrup 1 tsp. vanilla extract Directions To make the pumpkin cookies, preheat the oven to 350 F. Line two baking sheets with parchment paper or silicone baking mats. In a large bowl, whisk together the flour, salt, baking soda, baking powder and spices. Set aside. In a separate bowl, whisk sugars and oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined. Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined. Transfer the cookie batter to a pastry bag fitted with a large plain round tip (I use an Ateco #809). Pipe small rounds of the batter onto the prepared baking sheets, about 1.5-2 inches in diameter. (If your dough seems to thick to pipe, you can drop scoops of it onto the baking sheet. Or just add a bit more liquid. This recipe is pretty forgiving.) Bake for 10-12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. Remove from the oven and let the cookies cool on the pan for about 10 minutes. Transfer to a wire rack to cool completely. Repeat with remaining batter. To make the filling, combine the butter and cream cheese in the bowl of an electric mixer. Beat on medium-heat speed until smooth, about 1-2 minutes. Add the powdered sugar, maple syrup and vanilla and beat until smooth. Be careful not to overbeat the filling or it will lose structure. Transfer the filling to a pastry bag fitted with a plain tip. To assemble, pair the cookies up by size. Pipe filling onto the flat side of one cookie of each pair, and sandwich together with the remaining cookie. Refrigerate for at least 30 minutes to firm before serving. Here is a link that might be useful: Pumpkin Whoopie Pies...See MoreRecipes for New Year's Week - Week 5 December 2012
Comments (13)We're having these for New Year's day--huge football day for us. I'm cutting the recipe in half and not mixing the mayo/MW. I'll just use mayonnaise. HAM AND CHEESE SLIDERS 24 good white dinner rolls 24 pieces good honey ham 24 small slices Swiss cheese 1/3 cup mayonnaise 1/3 cup miracle whip Poppy seed sauce 1 Tablespoon poppyseeds 1 1/2 Tablespoons yellow mustard 1/2 cup butter, melted 1 Tablespoon minced onion 1/2 teaspoon Worcestershire sauce In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together. In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm. Note: Sandwiches can be assembled a day ahead and kept in the fridge ready to bake. Don't know what else yet--probably a small vegetable tray....See MoreRecipes for Christmas Continued - Week 2 December 2013
Comments (16)other things that might appear at our big Cajun Christmas dinner. Boudin Balls 1 lb. Cooked Boudin 2 eggs , slightly beaten Seasoned Italian bread crumbs Cooking Oil Remove the boudin from the casing. Form dressing into balls about the size of a whole walnut shell. Dip balls in beaten egg and then into seasoned crumbs. Deep fry balls in cooking oil until lightly browned. Drain on paper towel. Serve hot with toothpicks. Calas 1pack dry yeast 1/2cup warm water 1 1/2cup well cooked rice (short grain) 3eggs beaten 1/4 cup sugar 1 1/4 cup all purpose flour 1/2 tsp salt 1/4 tsp. ground nutmeg salad oil 1/2 cup powdered sugar 1Tbs. ground cinnamon Dissolve yeast in the water. Mash rice grains while hot with back of a spoon, cool to lukewarm. Combine yeast and rice, mixing well, cover and let rise in a warm place over night. In the morning add eggs, sugar, flour, salt, and nutmeg to rice, beat until mixed. Heat 3 inches salad oil in a skillet to 375, drop batter by tablespoonfuls into hot oil and cook until golden brown, turn once. Drain on paper towels. Combine powdered sugar and cinnamon, sprinkle over hot calas and serve immediately Suggest serving with Lemon Curd, fresh fruit spreads, or honey. CRAWFISH BALLS 2 lbs. peeled crawfish tails 1 onion, chopped, small dice 1 bell pepper, chopped, small dice 3 jalapeños, chopped/minced 4 slices stale bread 2 TBSP crawfish fat (if avail.) 1 egg, beaten 3 TBSP chopped parsley 3 TBSP scallions 2 tsp. oregano, dry (variable and can be omitted) salt to taste black pepper to taste cayenne to taste 1 1/2 cups bread crumbs (plain) Grind crawfish tails, onions, bell pepper, jalapeños, and bread slices in food processor. Add seasonings, crawfish fat, egg, parsley, and scallions; mix well. Shape into balls the size of a walnut and roll in bread crumbs. Bake 20 minutes at 350 degrees. NOTE: can be frozen after rolling in bread crumbs and baked without thawing, but due to the crawfish fat, do not keep frozen longer than one week. The fat will turn rancid quickly. NOTE: crawfish fat may be omitted RUM BALLS; this recipe is for bourbon or rum balls, some recipes say you can use melted chocolate chips instead of the cocoa. In a large bowl, combine 1 cup of crushed vanilla wafer crumbs with 1 cup of finely chopped pecans, 1 cup of powdered sugar (confectioners'), and 2 tablespoons of unsweetened cocoa. In a small bowl, combine 1/4 cup of bourbon with 1 1/2 tablespoons of light corn syrup. Stir well. Stir the bourbon and corn syrup mixture into the dry ingredients; combine well then chill for at least 1 hour. Sift about 3/4 cup of powdered sugar onto a baking sheet or wax paper. Shape chilled dough mixture into small balls then roll in the powdered sugar. Store in tightly covered containers in the refrigerator or freezer. This recipe makes about 36 bourbon balls. And this one is a MUST have! It goes so fast you better make plenty. Shrimp dip Moms 1 lb boiled peeled shrimp 2 8oz pk cream cheese softened 1/2 cup mayo Worcestershire sauce Tabasco salt and pepper to taste garlic salt a little lemon juice a little dill weed (¼ tsp) chopped green onion tops Cream cheese and mayo until smooth (you may need to adjust mayo amount). place shrimp in food processor or chop finely. Add to cream cheese mixture. Season with Worcestershire sauce (splash), Tabasco, salt and pepper, garlic salt, dill, add green onion tops, a squeeze of lemon. refrigerate overnight, or at least a few hours. I boil the shrimp in zatarans crab boil. Better make a double batch!...See MoreDecember 2020, Week 3
Comments (62)Must be your mini-Aussie, too. Wait--do you have two of them? HJ--my son Wade--his birthday is Dec. 29, so when you mentioned Ethan's upcoming, I had to know! You understand. Wade was also 3 weeks early! Larry and Danny, no exactly a fool for paying too early here, but Amy can attest to my wild freakout session the other day about when I totally accidentally ordered the wrong $100-item from Kitchenaid. Showed the picture of a bright shiny red mixer (with an attachment) I had already been looking at and priced, for app. $95.00. I almost fainted! The sale was for a very limited time so I signed in and bought it on the spot, without looking at the TEXT that the sale was for the attachment only, about 5 minutes later. I quick tried to contact them--they gave only two options for contact, either live chat or phone number. I tried live chat first--when it said my wait time was an hour, then called. I was on hold for 4 hours and on live chat hold for those same 4 hours. I was NEARLY ballistic then. I got the nicest customer service gent ever, a fella from Kentucky. He was GREAT. I quickly told him the problem, he laughed, said he'd fix it. Well of course, he came back on the line and said he was so sorry but the item was already in the shipping dock. Nothing he could do. So he'd send me a Fed Ex label and when the item arrived, I could send it back with the label, and then they'd process the refund. It should "only" take about six weeks. I absolutely lost it. Cussed a couple times loudly. Cussed out the company. He stuck with me, let my tantrum play out. In the end I apologized profusely to HIM, but told him if he cared to pass it on, if Kitchenaid valued stockholders' profits and CEO's salaries more than customer service (he had told me with Covid 19 they had let a tremendous number of customer service reps go--how stupid was THAT--they could have made a killing with online sales, yet weren't farsighted enough to realize that, so just cut the bottom line work force), then they could count on me to never ever ever order a Kitchenaid item. Well, the next day I explored alternate mixers. . . there really isn't a great alternate. Further, I was SO ashamed of myself for losing my temper. I failed on so many levels that day. And there's this. When so many people are hit SO hard financially because of Covid 19, here I am thinking I "need" a $300 stand mixer. So multiple lessons learned that day. I can wait the ornery 6 weeks or so for my refund (by the way, I don't know who my nice customer service person sent the Fed Ex label to but it wasn't to me. . . . . . LOL all I could do at this point was laugh.) And in fact, I decided to use whatever excess money I might have to cook up meals for folks. Not trying to appear to be a good person; just trying to encourage all of you to do the same. My buddies/the directors of Lincoln--now have Covid 19. I'm not surprised--I'm only surprised they didn't get it earlier. But it's especially sad now, because they are such traveling emissaries to all the disadvantaged and poor families in town. (And those folks are suffering mightily $$$ and in terms of risks.) They know them all and know where they all live--no one else does. I asked them this evening when we talked, if I could get some addresses for a couple of those, and who else I should deliver to. . . they suggested 4-5 others. I agreed--they'll send me the addresses. Such a blow right at Christmas time. And of course, I'm so worried about my friends. Covid 19 is creeping in closer to all of us, I think. My kids up in Mpls, a family of 4. Their daughter doesn't live at home, but at age 21, with her boyfriend. Out of those 5 folks, 4 of them have had Covid since Thanksgiving. Granddaughter is the only one who didn't yet. DIL sounds worrisome. . . high BP, headaches still, lethargy (she's normally the most energetic person I know.) This Christmas season is especially important to me this year, with so many people hurting. Nothing could make me feel better than to ease the burden a tiny bit for them. God bless us all....See MoreRelated Professionals
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