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trueblue2007 Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Nov-29-11 09:19 PM
Original message
Christmas Cookies. MY FAVORITE DESSERTS!! Please post favorite recipes
I LOVE COOKIES!! They are chewy, crisp and a couple may be all you need for your sweet tooth. I just found this recipe and think i'll make a batch because i love fruitcake!! ****PLEASE POST YOUR FAVORITE COOKIE RECIPES****

Christmas Fruitcake Cookies

"More Culinary Kudzu", Keetha DePriest Reed

1 tsp. baking soda
1 T. water
3 eggs, separated
1 cup butter, softened
1 1/2 cups sugar
1/2 lb. candied cherries, finely chopped
1/2 lb. candied pineapple, finely chopped
1/2 lb. white raisins, finely chopped
1 qt. shelled pecans, finely chopped
3 cups flour, divided
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. salt
1 tsp. vanilla

Preheat oven to 350 degrees. Grease baking sheets and set aside.

Combine baking soda and water in a small cup. Beat egg yolks in a small bowl.
Cream butter and sugar in a large bowl and add the beaten egg yolks. Combine
fruit and pecans in a small bowl and sprinkle some flour over them. Add spices
and salt to the remaining flour and mix together. Combine creamed butter and
sugar, fruit, nuts and flour mixture. Add vanilla and the dissolved baking soda.
Beat egg whites until stiff and fold into batter. Drop teaspoon-size amounts
onto prepared baking sheets.

Bake for 10 to 15 minutes. Cool on baking sheet on wire rack for a minute or so
before removing the cookies to the wire rack to cool completely. Cookies can be
frozen. Cookie dough can also be prepared and refrigerated for about a week.

Yields 10 to 12 dozen cookies, perfect for gift-giving.


from the November 2006 issue of Today in Mississippi
Mississippi Cooks: Featured Cookbook

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trueblue2007 Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Nov-29-11 09:32 PM
Response to Original message
1. here is another one for people who LUV chocolate
Chocolate crinkle cookie.

Makes: about 72 small and 36 large cookies
Prep: 25 minutes
Chill: 2 to 24 hours
Bake: 8 or 10 minutes per batch

Ingredients

4 eggs
1-3/4 cups granulated sugar
4 ounces unsweetened chocolate, melted and cooled slightly
1/2 cup cooking oil
2 teaspoons baking powder
2 teaspoons vanilla
2 cups all-purpose flour
2/3 cup demerara sugar or turbinado sugar

Directions
1. In a large bowl, combine eggs, granulated sugar, melted chocolate, oil, baking powder, and vanilla. Beat with an electric mixer on medium speed until combined, scraping side of bowl occasionally. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill for 2 to 24 hours or until dough is easy to handle.
2. Preheat oven to 375 degrees F. Lightly grease a large cookie sheet; set aside. Place demerara sugar in a small bowl. Shape one portion of dough into 1/2-inch balls. Shape the remaining portion of dough into 1-inch balls. Roll balls in demerara sugar to coat generously. Place balls 1 inch apart on prepared cookie sheet.
3. Bake small cookies in the preheated oven about 8 minutes or until edges are set and tops are dry. Bake large cookies about 10 minutes or until edges are set and tops are dry. Do not overbake cookies. Transfer cookies to a wire rack; let cool. (Cookies will deflate slightly upon cooling.) Makes about about 72 small and 36 large cookies.
4. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
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trueblue2007 Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Nov-29-11 09:42 PM
Response to Reply #1
2. one of my favorites. old fashiones MOLASSES SUGAR COOKIE
yum ...... these are sweet and chewy


Molasses Sugar Cookies
Ingredients

1 1/2 cups shortening
2 cups white sugar
1/2 cup molasses
2 eggs
4 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon salt

Directions

Melt the shortening in a large pan on the stove, and cool.
Add sugar, eggs, and molasses, beat well.
In a separate bowl, sift dry ingredients together and add to the pan. Mix well and chill 3 hours or overnight.
Form into walnut-size balls. Roll in granulated sugar. Place on greased cookie sheet about 2 inches apart.
Bake at 375 degrees F (190 degrees C) for 8-10 minutes.
Store in an airtight container to keep from getting overly crisp. If they do lose their softness, an easy way to restore it is to place one slice of fresh bread in the container with the cookies for a couple of hours or overnight and they will be soft again!

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Skittles Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Nov-30-11 06:01 AM
Response to Reply #1
6. question for you cookie bakers
how does one take a recipe for, say, 108 cookies and make it a more reasonable number for a single gal with a sweet tooth - say, 30 - whenever I try dividing ingredient amounts they always end up tasting funny. Is there a trick I do not know?
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sammytko Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Nov-30-11 08:11 AM
Response to Reply #6
7. Freeze the dough or the cookies
You can divide up the dough and freeze to make later or make all the cookies and freeze those.
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Skittles Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Nov-30-11 07:10 PM
Response to Reply #7
29. OOH
I can do THAT - thanks!!!
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GoCubsGo Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Dec-02-11 08:19 PM
Response to Reply #7
43. That's what I do.
I freeze the dough in logs that I wrap in plastic. You can also freeze drop cookies, like chocolate chip, in balls. That way, if you just want a couple of cookies, you can pull out a couple of dough balls and pop them in the toaster oven. Or, lop a hunk of the log, if that's how you freeze it.
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rurallib Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Nov-29-11 09:54 PM
Response to Original message
3. Snickerdoodles
Ask Mrs. Lib to make some
Wait 30 minutes - ask if they are done yet.
When done turn on a game and enjoy.
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shanti Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Dec-03-11 01:01 AM
Response to Reply #3
48. these must be a boomer favorite
cause i grew up on them too!
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freshwest Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Nov-29-11 10:16 PM
Response to Original message
4. Wow, thanks, I was thinking about fruitcake the other day and this will work. No powder either!
Will search up some recipes for you and this was just what i needed, because I've decided to go with cookies to give to people for Xmas.

I used to buy the store baskets to give but they cost too much now. I've got some cookie recipes with oatmeal, chocolate, even almond butter.

Will be back.

:donut:
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trueblue2007 Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Nov-30-11 03:15 AM
Response to Reply #4
5. oh SNICKERDOODLES are one of my favorites
my grandmother made them.
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seabeyond Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Nov-30-11 08:26 AM
Response to Original message
8. i need the BEST sugar cookies ever. i believe hubby prefers the thicker ones, not flat crispy ones.
Edited on Wed Nov-30-11 08:27 AM by seabeyond
i dont eat them. he LOVES them. about his only sweet he eats. i have no recipe and never got around to making any. women dare to give my hubby some, occasionally. i know they are after him. him slobbering all over other womens cookies. SO

i thought i would make some this year and surprise him.

well, i have made some in the past. the packaged, premade rolls from the store. not the same though.

homemade, effort, time = i love you, dontcha know.
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trueblue2007 Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Nov-30-11 03:12 PM
Response to Reply #8
15. to Seabeyond... would your hubby like SNICKERDOODLES??
I USE THIS RECIPE AND THE COOKIES ARE DELICIOUS.


http://allrecipes.com/recipe/mrs-siggs-snickerdoodles /

Mrs. Sigg's Snickerdoodles
By: Beth Sigworth
"These wonderful cinnamon-sugar cookies became very popular with my friends at church. My pastor loves them! You will too! Crispy edges, and chewy centers; these cookies are a crowd pleaser for sure!"

This Kitchen Approved Recipe has an average star rating of 4.7 Rate/Review | Read Reviews (3,093)

67,428 people have saved this

Prep Time:
20 Min
Cook Time:
10 Min
Ready In:
1 Hr

Servings (Help)
US Metric Calculate


Original Recipe Yield 4 dozen

Ingredients

1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

Directions

Preheat oven to 400 degrees F (200 degrees C).
Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

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seabeyond Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Nov-30-11 03:42 PM
Response to Reply #15
18. nope. gotta be sugar cookies. i swear it has to be a childhood memory thing
he doesnt eat sweets, lol. and there is so much emotion wrapped up in the sugar cookies, why i get jealous (teasing) when another woman feeds them to him.

kids and everyone else will like those cookies. thanks for the recipe. i will give it a try for christmas treats. all they have had is prepackaged, so will be excited to have homemade.
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trueblue2007 Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Dec-01-11 11:46 AM
Response to Reply #18
34. sugar cookies here
http://www.northpole.com/Kitchen/Cookbook/cat0001.asp

here specifically http://www.northpole.com/kitchen/cookbook/rec0119.asp

Sugar CookiesFrom the kitchen of Flora Emmons
Ingredients1/2 cup margarine
1 cup sugar
2 teaspoons cream of tarter
1 egg
1 teaspoon lemon flavoring
1/2 cup milk
1 teaspoon baking soda dissolved in milk
3 1/2 cups all purpose flour sifted

DirectionsSift dry ingredients together. Cream shortening, add sugar, add egg and mix until light and fluffy. Add dry ingredients alternately with milk to sugar mixture. Bake 10 minutes at 400 degrees.
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seabeyond Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Dec-01-11 02:19 PM
Response to Reply #34
35. thank you so much. i guess i will haev to buy a sifter. i have not had a
recipe for a sifter in so long. well, since i was a child doing homemade baking, lol. needed one the other day. it matters.

thank you
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Kali Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Dec-02-11 08:26 PM
Response to Reply #18
44. just leave out the cinnamon
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GoCubsGo Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Nov-30-11 04:41 PM
Response to Reply #8
20. Here are at least several by Martha Stewart
Edited on Wed Nov-30-11 04:52 PM by GoCubsGo
http://www.marthastewart.com/275176/sugar-cookie-recipe...

I have not made any of them, but I have made other recipes of hers, and they were all delicious. I'm willing to bet you'll find one of these to be acceptable. And, FWIW, the Betty Crocker cookie sugar cookie mix in the pouch isn't half bad. You just add eggs, butter and water/milk. Not quite as good as homemade, but acceptable in a pinch.

On edit: My grandma's frosted sugar cookies are my favorite. I never got her recipe, but any decent recipe with a thin coating of buttercream frosting works just fine. And, some jimmies or sprinkles or colored sugar.
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freshwest Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Nov-30-11 05:03 PM
Response to Reply #20
22. Thanks for the link, I found a basic 'Coconut Macaroon' and 'Gingerbread People' recipes there.
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seabeyond Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Nov-30-11 06:54 PM
Response to Reply #20
27. didnt think about her. i have looked up recipes on line, but i am clueless
on what would make a good recipe, unlike other recipes i can tell by looking. i am going to give her recipe a try this year. thanks.

my mom use to make homemade icing. i use the crocker already made.

homemade was simple though.

powdered sugar
butter
milk

right? is that a buttercream? i can google that recipe.
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GoCubsGo Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Dec-02-11 08:15 PM
Response to Reply #27
42. Yep, that's it.
It really is easy to make, and you can adjust how thick it is, too. The ready-made has gotten much better over the years, so if you find a good deal on it, you might as well go for it if you want to save time and energy. It's not as good as homemade, but it's acceptable.
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trueblue2007 Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Dec-07-11 08:00 PM
Response to Reply #8
54. I found the best sugar cookie recipe
http://www.bhg.com/recipe/cookies/sparkle-trees /

the cookies are sooooooooooo pretty. bet your husband would love them

Sparkle Trees


Makes: 16 to 28 servings


Yield: 16 (6-inch) or 28 (4-inch) cookies
Prep: 50 mins
Chill: 1 hr
Bake: 350F 12 mins

Ingredients

1 1/2
cups butter, softened
1 1/3
cups powdered sugar
1/4
teaspoon salt
1 teaspoon vanilla
3 cups all-purpose flour
1 recipe Powdered Sugar Icing
Green colored sugar
Candied red cherries, sliced


Directions

1. In large mixing bowl beat butter with electric mixer on medium to high speed 30 seconds. Add powdered sugar and salt; beat until combined, scraping sides of bowl. Beat in vanilla. Add flour; beat until dough comes together. Wrap and chill dough 1 hour or until easy to handle.

2. Preheat oven to 350 degrees F. Divide dough in half. On lightly floured surface, roll one half of dough at a time to 1/4-inch thickness. Cut dough with 4- to 6-inch tree-shape cutters. Place cutouts 2 inches apart on ungreased cookie sheets. Bake 12 to 14 minutes or until edges are lightly browned. Cool on cookie sheets 1 minute. Transfer to wire rack; cool completely.

3. Brush cookies with strokes of Powdered Sugar Icing; sprinkle with green sugar. Add cherry slice to top. Makes 16 (6-inch) or 28 (4-inch) cookies.

From the Test Kitchen
Storage Store in airtight container at room temperature up to 3 days; freeze up to 3 months.
Note Nutrition facts are given for each 6-inch cookie.
Powdered Sugar Icing


Yield: 1 cup Ingredients

3 cups powdered sugar
1 teaspoon vanilla
2 - 3 tablespoons milk
Directions

Stir together powdered sugar, vanilla, and milk to make thin icing. Refrigerate icing up to 1 week. Let come to room temperature; if necessary, thin with few drops milk. Makes about 1 cup.

Nutrition Facts (Sparkle Trees)
Servings Per Recipe 16,Calories 380,Protein (gm) 1,Carbohydrate (gm) 54,Fat, total (gm) 18,Cholesterol (mg) 46,Saturated fat (gm) 11,Monosaturated fat (gm) 5,Polyunsaturated fat (gm) 1,Dietary Fiber, total (gm) 1,Sugar, total (gm) 35,Vitamin A (IU) 534,Vitamin C (mg) 7,Sodium (mg) 162,Calcium (DV %) 10,Iron (DV %) 1,Percent Daily Values are based on a 2,000 calorie diet
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freshwest Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Nov-30-11 11:33 AM
Response to Original message
9. Chocolate Chip Almond Butter Cookies With Citrus
I used to make several kinds of chocolate chip cookies with whole wheat flour years ago. I made some with orange zest, pecans or peanut butter but couldn't find the recipe so I went online.

I've begun to prefer almond butter to peanut and almond flour ito wheat recently. This looks like a peanut butter cookie:

Chocolate Chip Almond Butter Cookies With Citrus

(Makes 18 cookies):

1 cup natural almond butter
3/4 cup cane sugar
1 egg
1/2 teaspoon salt (omit if your almond butter is salted)
1/4 teaspoon baking soda
1/4 cup chocolate chips
Zest of one orange

Preheat your oven to 350 degrees. Start by mixing together the almond butter, sugar, salt, egg, and baking soda until it has all emulsified.

Next add in the chocolate chips and zest in the orange. Continue to mix this until the mix-ins are evenly distributed. Roll the dough into 18 1-inch balls and lay them out on a lined baking tray about 2 inches apart.

Press down on the top of each dough ball gently with a fork to make a criss-cross pattern. Bake these for about 12-14 minutes or until the edges start to brown slightly.

Perfect to eat alongside a tall glass of almond milk.

http://www.thewannabechef.net/2010/12/16/chocolate-chip... /

Do you consider biscotti to be cookies? I can post a chocolate almond biscotti recipe, too. I stumbled on them a year ago and they are addictive!
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freshwest Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Nov-30-11 11:39 AM
Response to Original message
10. Cranberry Orange Chocolate Chip Cookies
Here's another cookie recipe I might use this year. I wish I knew how to substitute something for the baking powder, though. It seems very Christmasy to me, with the cranberries in it:

Cranberry Orange Chocolate Chip Cookies

2 cups all-purpose flour
1-1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
3/4 cup cup butter (1-1/2 sticks), at room temperature
1 cup granulated sugar
1 large egg
The zest of 1 orange (or two itty-bitty ones) or 1 tbsp.
1/2 cup dried sweetened cranberries
1/2 cup semi-sweet chocolate chips

Preheat oven to 350-degrees F.

Whisk together flour, baking soda, baking powder and salt in a medium bowl. In a separate large bowl, cream butter and sugar together with an electric hand mixer (or your stand mixer) until light in color. Beat in egg and orange zest. Add flour a little bit at a time with mixer on low speed, stirring until just combined. Fold in cranberries and chocolate chips.

Drop dough by rounded tablespoons onto parchment lined or silpat covered cookie sheets. Bake for 9-12 minutes, or until the edges of the cookies are just slightly golden. cool for 3-4 minutes on pan, then transfer to a baking rack and cool completely.

http://www.food.com/recipefullpage.do?rid=444013
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trueblue2007 Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Nov-30-11 03:15 PM
Response to Reply #10
16. hEY FRESH.... you just made a new friend!! your cookie sounds DELICIOUS
I LOVE

CRANBERRIES

ORANGE

CHOCOLATE.

Wow, and your recipe is easy too. THANK YOU SO MUCH FOR ADDING TO THE COOKIES.

Hugs,
Pat

lolol, i give a lot of hugs out
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freshwest Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Nov-30-11 11:43 AM
Response to Original message
11. Oatmeal Cookies
This is just a basic recipe. I'll give most of them away.

Oatmeal Cookies

Makes 5-1/2 dozen cookies

3/4 cup (1-1/2 sticks) unsalted butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups rolled oats

Heat oven to 375 degree F.

In a large bowl beat the butter or margarine, granulated sugar and brown sugar together. Add the eggs and vanilla, beating well.

In a medium-size bowl, stir together the flour, baking soda, cinnamon and salt. Gradually add flour mixture to butter mixture; stir until blended. Stir in oats and butterscotch chips. Drop by tablespoonfuls about 2 inches apart onto ungreased cookie sheets.

Bake at 375 degree F for 10 minutes, until the edges begin to brown. Transfer to a wire rack to cool.
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freshwest Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Nov-30-11 11:52 AM
Response to Original message
12. Almond Biscotti Recipe
Okay, I'm done. This is the biscotti recipe. i guess one could leave the choolate off, but why? Here's the one I found onilne:

Almond Biscotti Recipe

The long curved shape of these Almond Biscotti make them instantly recognizable. This is a traditional biscotti, which means they do not contain butter or oil.

Their texture is crisp and crunchy with an almond flavor that comes from adding pure almond extract along with chunks of toasted and blanched almonds. They are especially good when dipped in melted chocolate.

The most distinguishing feature of these Almond Biscotti is the chunks of almonds. Almonds are the nutmeat found inside the pit of the dry fruit on almond trees. This ivory-colored nut has a pointed, oval shape and smooth texture.

Almonds come in sweet and bitter forms, and for this recipe we are using the sweet almonds. Almonds have a delicate sweet taste and they are sold whole, sliced, slivered, or ground with skins on oroff (blanched), and their flavor intensifies when toasted.

For this recipe we are using whole blanched almonds that we toast and then coarsely chop. To intensify the almond flavor in these biscotti, we also add a little pure almond extract.

Pure almond extract (always buy 'pure' not 'artificial') is made by combining bittersweet almond oil with ethyl alcohol. It has a very intense almond flavor which is why we only need to add a small amount to achieve a really nice almond flavor in these biscotti.

I often like to dip one end of the Almond Biscotti in melted semi sweet chocolate.

Rather simple to do, just melt some chocolate with a little butter (or shortening) and then, one by one, dip the ends of the biscotti into the melted chocolate.

Place on a parchment lined baking sheet until the chocolate dries and they are ready to eat.

Makes about 28 biscotti.

1 cup blanched whole almonds
1 teaspoon baking powder
1/8 teaspoon salt
2 cups all-purpose flour
3/4 cup granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract

Preheat oven to 350 degrees F. Toast almonds for 8-10 minutes or until lightly browned and fragrant.Let cool and then chop coarsely.
Reduce oven temperature to 300 degrees F and line a baking sheet with parchment paper.

In a small bowl lightly beat the eggs and extracts together.

In the bowl of your electric mixer (or with a hand mixer) combine the flour, sugar, baking powder and salt.Beat until blended (about 30 seconds).

Gradually add the egg mixture and beat until a dough forms, adding almonds about halfway through.

On a lightly floured surface roll dough into a log about 14 inches (35 cm) long and 3 - 4 inches (8 - 10 cm) wide.

Transfer log to the prepared baking sheet and bake for 30-40 minutes, or until firm to the touch (log will spread during baking). Remove from oven and let cool on a wire rack for about 10 minutes.

Transfer log to a cutting board and, using a serrated knife, cut log into slices 1/2 inch (1.25 cm)thick on the diagonal. Arrange evenly on baking sheet.

Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch.Remove from oven and let cool.Store in an airtight container.

Note: Can substitute hazelnuts or walnuts for the almonds. If desired, add 1 tablespoon (5 grams) of orange or lemon zest to the egg mixture.

To dip in melted chocolate -Melt 3 ounces (85 grams) of semi-sweet or bittersweet chocolate and 1 teaspoon (5 grams) vegetable shortening or butter in a small metal bowl placed over a saucepan of simmering water. Stir until melted and smooth.

Dip one end of each biscotti in the melted chocolate and let dry on a parchment-lined baking sheet.

http://www.joyofbaking.com/biscotti/AlmondBiscotti.html


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geardaddy Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Nov-30-11 01:48 PM
Response to Original message
13. Haystacks or Ting-a-lings
BUTTERSCOTCH HAYSTACKS

1 can Chow Mein Noodles
1 pkg butterscotch morsels
A medium bowl
Spatula or a spoon
Wax paper

You may use a different kind of morsel instead of butterscotch; white chocolate, chocolate, etc. You can also add peanuts, cashews or marshmallows if you would like.

1. Heat butterscotch morsels as directed on the package (15-20 seconds) then stir. Repeat until fully melted.
2. Immediately after the butterscotch is melted, fold in the chow mein noodles. (This is when you would mix in your nuts or marshmallows)

3. Get wax paper out, and tear off a medium sized piece.

4. Spoon out the mixture of chow mein noodles and butterscotch into small portions.

5. Let cool, then enjoy!





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Eyerish Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Nov-30-11 05:06 PM
Response to Reply #13
23. I always wondered what those were called!
Those are yummy! :thumbsup:
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freshwest Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Nov-30-11 02:00 PM
Response to Original message
14. Anyone have a recipe for Coconut Macaroons? The light, crunchy ones. And gingerbread men?
I can't find these in the stores anymore. I can't handle gingerbread from the store bought the cake mix beause of the baking powder.

I want to make my own at home as both appear to be out of style.
That's why I was glad to see the Fruitcake cookie recipe. Fruitcake seems to be out of style, and it's been panned for years, but I always liked them, just one slice and I was full.

Of course, I'm looking for recipes without baking powder. Thanks in advance if anyone posts either of those.
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GoCubsGo Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Nov-30-11 04:48 PM
Response to Reply #14
21. Check the section in the grocery store that has Jewish foods.
You can often find macaroons there. Archway Cookies also makes them, and every so often you can find them in some grocery store bakery sections. They are one of my favorites. And, at the risk of sounding like a Martha Stewart groupie, she has several recipes here:

http://www.marthastewart.com/275448/macaroon-recipes/@c...

As I pointed out in another post here, her recipes are usually very good. I haven't tried her macaroons, but every other recipe of hers that I have tried has been quite yummy.
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freshwest Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Nov-30-11 05:14 PM
Response to Reply #21
24. Thanks, I'll look in the store. Hadn't realizd they were Jewish. Saw that on the link, too.
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GoCubsGo Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Dec-01-11 02:48 PM
Response to Reply #24
36. I don't think they are specifically "Jewish"...
But, they are popular for Passover, from what I understand. Also, if you have a TJMaxx nearby, you might want to check out their gourmet food section. I have seen macaroons there in the past, and they may have some for the holidays. Before Aldi came to my town, they were about the only place here one could find marzipan, which I adore as much as I do macaroons. And, it was only around at Christmas.
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trueblue2007 Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Nov-30-11 03:29 PM
Response to Original message
17. CHRISTMAS COOKIES ... facebook group. lots of recipes
http://www.facebook.com/pages/i-LOVE-baking-christmas-c...


i just joined. looks like lots of good recipes.



.
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hope i don't gain back the weight i lost over the year.
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freshwest Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Nov-30-11 03:58 PM
Response to Reply #17
19. Ah, I don't do Facebook or Twitter. But this thread is going well. As far as the weight, just...
Remember it's more blessed to give than receive! Kinda hard not to do a few taste tests when cooking, though...

:hug:

Got any macaroon or gingerbread man recipes up your sleeve or in your apron there?

:hi:

And you're not fat, you're fluffy! (Well, someone said that...)


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trueblue2007 Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Nov-30-11 05:51 PM
Response to Reply #19
25. this gingerbread cookie
Eileen's Spicy Gingerbread Men
SUBMITTED BY: STEPH67 PHOTO BY: Allrecipes

"Spicy gingerbread men. This is the only recipe we have ever used. For best flavor, do NOT use blackstrap molasses."


INGREDIENTS
1/2 cup margarine
1/2 cup sugar
1/2 cup molasses
1 egg yolk
2 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ginger
1/2 teaspoon ground nutmeg


READ REVIEWS (310)

DIRECTIONS
In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour.
Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.
Royal Icing II

SUBMITTED BY: Kristen Pontier PHOTO BY: foodaholic

"This recipe is the 'glue' that holds gingerbread houses together, and makes it still edible."

INGREDIENTS
4 egg whites
4 cups sifted confectioners' sugar
1 teaspoon lemon extract


READ REVIEWS (42)

Review/Rate This Recipe
Save To Recipe Box
Add to Shopping List
Add a Personal Note
Post a Recipe Photo
Post a Favorite Food List
Create a Menu
DIRECTIONS
Beat egg whites in clean, large bowl with mixer at high speed until foamy (use only grade A clean, uncracked eggs). Gradually add sugar and lemon extract. Beat at high speed until thickened. NOTE: When dry, Royal Icing is very hard and resistant to damage that can occur during shipping/handling.
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freshwest Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Dec-02-11 08:52 AM
Response to Reply #25
39. Thanks, snagged it!
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trueblue2007 Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Nov-30-11 06:27 PM
Response to Original message
26. BASIC CHRISTMAS COOKIE. -- frosted and very pretty


Recipe -- Easy Christmas Cookies
There are so many Christmas cookie recipes around but often so little time to bake during the busy holiday season.

The solution? A great tasting basic cookie recipe that quickly and easily turns into such a variety of easy to make Christmas treats, friends and family will think you poured over all your favorite Christmas cookie recipes.

Let's start with the basics.

BASIC COOKIE DOUGH RECIPE

1/2 cup (or 1 stick) butter (or margarine) at room temperature
1/2 cup brown sugar, lightly packed
2 tablespoons sugar
1/2 teaspoon baking powder
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour

In a large bowl, combine all the ingredients except the flour. Beat with an electric mixer, scraping the sides of the bowl several times, until the mixture is light and fluffy. With mixer at a low speed, add the flour gradually, beating just until everything is well blended.

Place the mixture on a baking sheet using a tablespoon measure and press down with a spoon to flatten a bit. Or roll our and cut into shapes with a cookie cutter. Bake at 350 F for about 12 to 15 minutes, until golden.

This basic cookie mixture is also the base for the following cookie recipes (all baked in a preheated oven at 350 F).

ORANGE COOKIES (Makes about 32)

Add 1 tablespoon of grated orange zest to the recipe. Shape into a log that is about 1 1/2" in diameter and refrigerate for 4 hours.

Slice dough into 1/4" thick slices. Place on cookie sheet. Cookies can be decorated with candies, rolled in colored sugar, or cut into pretty holiday shapes before baking. Bake in preheated oven for 12-15 minutes, until lightly browned.

CHERRY COCONUT CHOCOLATE SQUARES -(Makes about 54 squares)

In addition to the basic dough you will need:
1/4 cup unsweetened cocoa powder
3 large eggs
1 1/2 cups granulated sugar
1 teaspoon almond extract
1/2 teaspoon baking powder
3 cups flaked coconut
1/2 cup maraschino cherries, well drained and coarsely chopped

Line a 13"x9" baking pan with foil.

Stir cocoa powder into basic dough mixture. Press evenly into the prepared pan. Bake for 10-15 minutes or until the crust looks dry.

In a medium bowl whisk together eggs, sugar, almond extract and baking powder until well blended. Stir in coconut and cherries. Pour over the baked crust.

Bake for 30-35 minutes, until top just begins to brown and a toothpick inserted near the center comes out clean. Cool in the pan on a wire rack. Lift it out on to a cutting board using the foil ends and cut into 1 1/2" squares. Squares can be stored in an airtight container for up to 3 weeks.

COCONUT PINEAPPLE COOKIES - (Makes about 36)

In addition to the basic dough you will need:
1 1/2 cups sweetened flaked coconut
1/3 cup pineapple preserves (use raspberry or apricot if you prefer)

Add 1 cup of the flaked coconut to the basic dough mixture and mix well. Shape the dough into 1 1/2" balls and roll in the remaining coconut to coat them. Place the balls 1" apart on lightly greased cookie sheets. Make a deep indentation in the center of each cookie with your fingertip.

Bake for 12-15 minutes until the cookie is firm and the coconut is lightly toasted. When cooled, fill each hole in the center of the cookies with the preserves.

You can vary this basic dough to make a wide variety of Christmas cookie recipes. Add other flavorings like maple, ginger or cinnamon. Add chopped dried fruits like apricots or dates. Or bake them plain in holiday shapes and decorate with colored icing.



Courtesy of FoodReference.com

http://www.foodreference.com/html/a-christmas-cookie-10...
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freshwest Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Nov-30-11 07:07 PM
Response to Reply #26
28. Beautiful for a gift platter. Would you call those Sugar Cookies?
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trueblue2007 Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Dec-03-11 02:12 AM
Response to Reply #28
50. yes............. they are SUGAR COOKIES
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msanthrope Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Nov-30-11 07:40 PM
Response to Original message
30. Peppermint bark. For Idiots. (Me.)
18 oz. of bittersweet chocolate chips. Good ones. This is about 3 cups, or about a bag and half of standard chips.
One can of Eagle Sweetened, Condensed Milk.
A pinch of Salt.
2 teaspoons of vanilla.

A bag of white chocolate chips (about 12 oz.)

3-4 candycanes, crushed well. (Do it in a cuisinart or in a plastic bag--crush with a can of soup.)

Melt the first 4 ingredients over a double boiler, or, in microwave, a minute at a time. Stir well.

Spread in a lightly greased 13x9 pan.

While it's still warm, put the white chocolate chips on top--about 12 oz. Let it sit. Then spread when melted and sprinkle on the candy canes. Press slightly.

Let cool in frig, cut. This takes about 10 minutes, and makes a great hostess gift on a pretty plate.



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trueblue2007 Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Dec-01-11 02:57 AM
Response to Reply #30
31. love this. sooooooooooooooo delicious!!
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trueblue2007 Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Dec-01-11 03:04 AM
Response to Original message
32. HEATH BAR COOKIES soooooooooooo good!!!
we had these at a ladies christmas cookie exchange and they are just wonderful



HEATH BAR COOKIES

56 saltine crackers
1 c. butter
1 c. brown sugar
1/4 tsp. soda
12 oz. chocolate bits
1 c. chopped nuts

Line a large cookie sheet with foil. Spray with Pam. Lay crackers to
cover cookie sheet. Melt butter over medium heat. Add brown sugar.
Bring to boil. Boil for 1 minute only. Remove from heat and add soda.
Pour mixture over crackers and spread with a spatula so all crackers
are covered. Bake for no longer than 10 minutes at 370 degrees.
Remove from oven and sprinkle with chocolate bits. Spread to cover
crackers. Sprinkle with chopped nuts. Let cool overnight or until set.
----
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onecent Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Dec-02-11 08:44 AM
Response to Reply #32
38. These are JUST LIKE TOFFEE. When i take them to events I have
to take copies of the recipe..cuz they DO NOT believe they are made with saltine crackers.

Forgot about this one...will make again. (I don't use the nuts - as I take them to lots of seniors but they are just like Toffee)

I also use 24 oz of nestles chocolate chips.

TO die for!!!
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trueblue2007 Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Dec-01-11 11:45 AM
Response to Original message
33. CHRISTMAS COOKIES !! and look at the SUGAR COOKIES!! NorthPole.com
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Denninmi Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Dec-01-11 02:55 PM
Response to Original message
37. Cream cheese Spritz
I use this same basic recipe. These have been a favorite of mine since childhood. They're pretty similar to a shortbread, actually, but easier to make (less fussy). We often add other flavorings to the basic dough, color it, and make pretty shapes using a cookie press with dies -- for example, colored green, almond extract for flavor, then extruded through a Christmas Tree die, with red hots and colored sugar added to decorate. Or, ropes flavored with peppermint, colored red and green, and carefully twisted together to form candy canes.

http://www.food.com/recipe/cream-cheese-spritz-cookies-...
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shanti Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Dec-03-11 01:03 AM
Response to Reply #37
49. yes
mom made these in the 50-60's, but ours were basically butter cookies, or "oleo" as mom called it, (lol). me and my sis wouldn't think of using anything besides butter for spritz though. sadly, i cannot eat sweets anymore due to diabetes.
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trueblue2007 Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Dec-02-11 04:31 PM
Response to Original message
40. This is a yummy cookie ... Ginger Snaps (Food NetWork Alton Brown)
Total Time: 45 min.
Prep30 min.
Cook15 min.

Yield:about 4 dozen cookies .
Level:Easy.Ginger SnapsRecipe courtesy Alton BrownAdd


Ingredients

9 1/2 ounces all-purpose flour
1 1/2 teaspoons baking soda
1 tablespoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground clove
1/2 teaspoon kosher salt
7 ounces dark brown sugar
5 ounces unsalted butter, at room temperature
3 ounces molasses, by weight
1 large egg, at room temperature
2 teaspoons finely grated fresh ginger
4 ounces finely chopped candied ginger
Sanding sugar, for sprinkling, optional

Directions
Preheat the oven to 350 degrees F.

In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, clove and salt.

Place the brown sugar and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes. Add the molasses, egg and fresh ginger and beat on medium for 1 minute. Add the crystallized ginger and using a rubber spatula, stir to combine. Add the dry ingredients to the wet and stir until well combined.

With a 2-teaspoon-sized scoop, drop the dough onto a parchment-lined half sheet pan approximately 2 inches apart. Bake on the middle rack of the oven for 12 minutes for slightly chewy cookies or 15 minutes for more crisp cookies. Rotate the pan halfway through cooking.

Remove from the oven, sprinkle with sanding sugar, if desired, and allow the cookies to stay on the sheet pan for 30 seconds before transferring to a wire rack to cool completely. Repeat with all of the dough. Store in an airtight container for up to 10 days. If desired, you may scoop and freeze the cookie dough on a sheet pan and once frozen, place in a resealable bag to store. Bake directly from the freezer as above.
Television Food Network G.P.
All Rights Reserved.



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freshwest Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Dec-02-11 04:38 PM
Response to Reply #40
41. +1
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Kali Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Dec-02-11 08:50 PM
Response to Original message
45. these are unusual and deeeeelicious
Edited on Fri Dec-02-11 08:51 PM by Kali
the recipe calls for red and green candied cherries, but the green ones are especially disgusting, although they look nice on a platter
I just use red maraschino halves.

here is a half recipe version I found on line so I don't have to type it all out, the only dif I see is they actually call for marichinos and say to press them in after baking - I don't do that I just press them in to the dough and bake.

oh yeah my version calls for a cup of butter (2 sticks) and a 6 oz pkg of cream cheese, but it only comes in 8 oz so I just use it all - they come out fine - I usually double my recipe so you can quadruple this just fine




30 Servings
Prep: 20 min. + chilling Bake: 15 min.


Ingredients

1/2 cup butter, softened
1 package (3 ounces) cream cheese, softened
1/2 cup sugar
1/4 teaspoon almond extract
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
3/4 cup crushed crisp rice cereal
15 red and/or green maraschino cherries, halved and patted dry

Directions

In a large bowl, cream the butter, cream cheese and sugar. Beat in almond extract. Combine the flour, baking powder and salt; gradually add to the creamed mixture. Cover and refrigerate for 1 hour or until easy to handle.
Shape dough into 1-in. balls; roll in crushed cereal. Place 2 in. apart on ungreased baking sheets. Bake at 350 for 12-15 minutes or until lightly browned. Immediately press a cherry half into the center of each cookie. Remove to wire racks to cool. Yield: 2-1/2 dozen.

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trueblue2007 Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Dec-02-11 09:32 PM
Response to Reply #45
46. yum!!!! i love almond cookies. and the cherry on top - beautiful
thanks for posting this recipe
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Kali Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Dec-03-11 12:03 AM
Response to Reply #46
47. pretty high fat but SOOO delicious!
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trueblue2007 Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Dec-03-11 03:17 AM
Response to Original message
51. CAN'T GET MUCH BETTER THAN THIS ... Better Homes n Gardens Cookies
recipies here.. they have colored pictures slide. very neat

http://www.bhg.com/christmas/cookies/favorite-christmas...
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hedgehog Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Dec-03-11 11:46 AM
Response to Original message
52. THIS is the thread that should never die! (apologies to greywarrior!)
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trueblue2007 Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Dec-03-11 07:20 PM
Response to Original message
53. COOKIES... cookies....COOKIES. look at all these scrumptious cookies


for lady who wanted the CLASSIC SUGAR COOKIE

Directions
2 sticks butter,
1/2 cup granulated sugar
3/4 cup confectioners' sugar


BEAT until fluffy. Beat in 2 egg yolks, 1 teaspoon vanilla and 1 teaspoon orange zest. Whisk 2 1/4 cups flour, 1/2 teaspoon baking powder and 1/4 teaspoon salt; stir into the butter mixture, then chill 30 minutes. Roll tablespoonfuls into balls and flatten; sprinkle with coarse sugar and bake 15 to 20 minutes at 350 degrees.



THESE ARE YUMMY .... Peanut Butter and Jam Thumbprints (it got a 5 star rating)

http://www.foodnetwork.com/recipes/sunny-anderson/sunny...

Sunny's Holiday PB and J Thumbprints

Ingredients
1 stick unsalted butter (1/2 cup), room temperature
1/2 cup peanut butter
1/2 cup light brown sugar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1 egg, beaten
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1 cup turbinado or raw cane sugar (recommended: Sugar in the Raw)
1/3 cup strawberry preserves
Directions
In a stand mixer with the paddle attachment, add the butter, peanut butter, brown sugar, and granulated sugar and blend all ingredients on medium-high until creamy. Turn off the mixer and use a rubber spatula to scrape the sides of the bowl, pushing everything back towards the center. Then add the vanilla, egg, and salt and blend until combined. Lower the speed of the mixer and add the flour in 1/2 cup intervals. Between each addition be sure to completely blend in all the flour and scrape the sides again as before. Once completely combined, scrape the dough out of the mixer and add to a container with a lid and refrigerate for at least 2 hours.


Heat the oven to 350 degrees F.


Remove the cookie dough from the refrigerator and, using a tablespoon, scoop out the dough and roll into a ball between your hands. Then roll the formed ball in the turbinado sugar and place on a parchment-lined baking sheet. Repeat for the rest of the balls, making sure to separate them on the sheet by about 1-inch.


Once all the balls are on the baking sheet, make an indentation in the center of each using the rounded end of a wooden spoon, the back of a rounded teaspoon, or your good old fashioned thumb. Fill the center of each with about 1/2 teaspoon of strawberry preserves. Bake for 12 minutes and remove to a wire rack. Let cool before serving.

Notes
Cook's Note: Try chopping roasted peanuts and adding them to the sugar before rolling out all the balls or add green food coloring to the sugar to make the cookies even more festive!

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trueblue2007 Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Dec-11-11 12:26 AM
Response to Reply #53
56. i could eat all these cookies right now!!!
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EFerrari Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Dec-07-11 09:21 PM
Response to Original message
55. Chocolate Gingerbread for cookies, houses.
http://www.usatoday.com/life/people/story/2011-12-04/ma...


I first found this recipe in 1980 or so. You have to double it to make a house.

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