Hello, Folks. I need ideas! Starting with non-boring cookies!
Post your best holiday recipes here. I'm just way too bored with my own cooking.
Thanks!
StAnn
Post Your Favorite Holiday Recipes!
by StAnn 22 Replies latest jw friends
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Gopher
I used to do a lot of baking when I was younger.
I don't do much right now. Here's a yummy-looking recipe I found.
http://allrecipes.com/Recipe/White-Chocolate-and-Cranberry-Cookies/Detail.aspx
INGREDIENTS
- 1/2 cup butter, softened
- 1/2 cup packed brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 tablespoon brandy
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 cup white chocolate chips
- 1 cup dried cranberries
DIRECTIONS
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.
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beksbks
Hello?? Am I in the right place for Cookie Gate??
Ok, this is my favorite cookie. It's supposedly the Mrs. Fields recipe, but I think that's been debunked. I got it from my cousin a long time ago. I broke it down into halves and thirds, cuz that's a lot of cookies. I rarely add the nuts, and never that much. Sometimes a few nuts and a few dried cranberries. Especially at this time of year :-)
2 c. butter
2 c. brown sugar
2 c. sugar4 eggs
2 tsp. vanilla4 c. flour
5 c. oatmeal (put sm. amts. at a time in blender until it turns to a powder)
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda24 oz. chocolate chips
1 (8 oz.) Hershey bar, grated
3 c. chopped nuts (any kind) Bake at 375 -
StAnn
Gopher, those sound SO-O-O-O good!
Here is a recipe I only make once a year, for us to nosh while we're decorating the Christmas Tree. This is from America's Test Kitchen.
Blueberry Sconesfrom the Episode: Coffeehouse Treats
It is important to work the dough as little as possible—work quickly and knead and fold the dough only the number of times called for. The butter should be frozen solid before grating. In hot or humid environments, chill the flour mixture and workbowls before use. While the recipe calls for 2 whole sticks of butter, only 10 tablespoons are actually used (see step 1). If fresh berries are unavailable, an equal amount of frozen berries (do not defrost) can be substituted. An equal amount of raspberries, blackberries, or strawberries can be used in place of the blueberries. Cut larger berries into 1/4- to 1/2-inch pieces before incorporating. Refrigerate or freeze leftover scones, wrapped in foil, in an airtight container. To serve, remove foil and place scones on a baking sheet in a 375-degree oven. Heat until warmed through and recrisped, 8 to 10 minutes if refrigerated, 16 to 20 minutes if frozen. See final step for information on making the scone dough in advance.
Makes 816 tablespoons unsalted butter (2 sticks), frozen whole (see note above) 1 1/2 cups fresh blueberries (about 7 1/2 ounces), picked over (see note) 1/2 cup whole milk 1/2 cup sour cream 2 cups unbleached all-purpose flour (10 ounces), plus additional for work surface 1/2 cup sugar (3 1/2 ounces), plus 1 tablespoon for sprinkling 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon table salt 1 teaspoon grated lemon zest
See Illustrations Below: Scone Confusion1. Adjust oven rack to middle position and heat oven to 425 degrees. Score and remove half of wrapper from each stick of frozen butter. Following photo at left, grate unwrapped ends on large holes of box grater (you should grate total of 8 tablespoons). Place grated butter in freezer until needed. Melt 2 tablespoons of remaining ungrated butter and set aside. Save remaining 6 tablespoons butter for another use. Place blueberries in freezer until needed.
2. Whisk together milk and sour cream in medium bowl; refrigerate until needed. Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in medium bowl. Add frozen butter to flour mixture and toss with fingers until thoroughly coated.
3. Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.
4. Roll dough into approximate 12-inch square. Following illustrations, fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.
5. Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle blueberries evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.
6. Brush tops with melted butter and sprinkle with remaining tablespoon sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving.
To Make Ahead:
After placing the scones on the baking sheet, either refrigerate them overnight or freeze. When ready to bake, for refrigerated scones, heat oven to 425 degrees and follow directions in step 6. For frozen scones, heat oven to 375 degrees, follow directions in step 6, and extend cooking time to 25 to 30 minutes.Step-by-Step: Scone Confusion
TRADITIONAL: The British original is lean, dry, and barely sweetened. Spoonfuls of jam and clotted cream are a must.
ARTIFICIALLY SWEET: This scone is shellacked with icing and has tiny flecks of artificial blueberries that add color but not flavor.
BIG BLOB: This scone is too large and amorphous to cook through, leaving the center doughy and unbaked.Step-by-Step: Grating Butter
Use the wrapper to hold the frozen butter while grating it on the large holes of a box grater. Grate 4 tablespoons from each stick of butter.Step-by-Step: Folding and Shaping the Scones
1. Fold dough into thirds (like a business letter).
2. Fold in ends of dough to form 4-inch square. Chill dough.
3. Reroll dough into 12-inch square. Press berries into dough.
4. Roll dough into jellyroll-like log to incorporate blueberries.
5. Lay log seam-side down and press into even 12 by 4-inch rectangle.
6. Cut dough into 8 triangular pieces. -
StAnn
Mmmm, Beks, sounds good. I WILL try them, as I have lots of oatmeal to use before the expiration date! LOL!
What I used to make and lost the recipe for: Four-Day-Coconut-Cake and Moravian Sugar Cake made with yeast. Anybody got those recipes?
StAnn -
beksbks
Mmmm those both sound good!! So which one of you is going to pay for my gym membership?
All my stuff is still packed in boxes!! But Applesauce cake, and Irish Soda Bread are upcoming.
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beksbks
Anne, I have an old Mary Meade cookbook, there's some really cool stuff in it. I'll definately be back to this thread.
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StAnn
I found the four-day-coconut-cake on All Recipes. Just make sure to use frozen coconut in coconut milk, not the dried flaked stuff.
INGREDIENTS (Nutrition)
- 1 (18.25 ounce) package white cake mix
- 1 cup sour cream
- 2 cups white sugar
- 1 (14 ounce) package flaked coconut
- 1 (8 ounce) container frozen whipped topping, thawed
DIRECTIONS
- Prepare cake mix as per package directions for a two layer cake. Once cake is cool split layers with a thread to create four layers.
- Mix together sour cream, sugar and all but a portion of the coconut (some should be reserved for top). Set aside one cup of this mixture. Spread remainder between layers of cake.
- Combine whipped topping and the reserved sour cream mixture. Use this to ice the cake. Toast remaining coconut and sprinkle on iced cake. Store in the refrigerator for three days before cutting. The longer it is refrigerated, the better it is!
StAnn
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StAnn
Beks, I'm going to bed. Can't wait to see your Irish Soda Bread recipe!
StAnn
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Purza
http://allrecipes.com/Recipe/White-Chocolate-and-Cranberry-Cookies/Detail.aspx
I can totally vouch for this recipe - I use it all of the time and the cookies disappear quickly. I highly recommend this recipe.
On another note, I like to puree my own pumpkins and then make this cake:
Purza
