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COOKIE/other EXCHANGE - 11/24/2009 9:04:06 AM

GYPSYMAMBO

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What is your favorite winter holiday recipe..?
ONE you make each year or is requested..

GM

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RE: COOKIE/other EXCHANGE - 11/24/2009 9:17:14 AM

Llyren

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My cinnamon triangles. This is my adaptation of my mother's cookie recipe, but it's incredibly easy, makes a lot, and keeps well in the freezer. My mother could make almost perfect triangles, while mine are sort of lumpy. I also use more spice than she did, but I'll add both quantities. You can store the logs in the freezer, and whenever you need fresh cookies, just slice off a few, throw them in the oven, and in ten minutes you have homemade cookies.

Cinnamon Icebox Triangles

3-1/2 cups of flour (You can use a mixture of white and whole wheat)
1 teaspoon of baking soda
1 tablespoon of cinnamon
(I use a heaping T of cinnamon, and large pinches,
a teaspoon or so, of ginger, cloves and nutmeg,
but use your own judgment. My mother only
used the cinnamon, exact measurement.)
1/4 teaspoon of salt

1 cup of butter
2 eggs, well-beaten
2 cups of brown sugar

1 cup of chopped nuts, optional
(My mother used black walnuts)

***

Sift flour, soda, cinnamon and salt. Cream
butter and sugar. Stir in well-beaten eggs,
then mix in dry ingredients and nuts, if
desired. Shape into triangular logs.
Chilling the dough slightly sometimes helps
make shaping easier. Logs should be roughly
1 or 1-1/2 inches on each side. Wrap logs
well in plastic wrap and chill at least 24 hours.
Slice and bake on ungreased cookie sheets at
350 degrees for 10-12 minutes. The slices should
be between 1/8 and 1/4 inch thick. Be careful,
because they don't really change colour at all,
until they are burnt. Dough will keep in the
freezer for 3 months, if well-wrapped.

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RE: COOKIE/other EXCHANGE - 11/24/2009 10:09:26 AM

GYPSYMAMBO

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yummmmmmm cinnamon is a sexaul stim to men did you know??

GM

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RE: COOKIE/other EXCHANGE - 11/24/2009 10:12:23 AM

Llyren

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No, I didn't know that. I just know those are the easiest cookies in the world, and they taste really good. My father's favourite were pecan puffs. Normally, he had no sweet tooth, but my mother had to hide them if she wanted to keep safe. They aren't terribly sweet, but very rich.

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RE: COOKIE/other EXCHANGE - 11/24/2009 10:21:53 AM

windchymes

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This is actually good anytime at any type of gathering and gets requested often, so....

Spinach Dip

-1 10 oz. pkg. frozen chopped spinach (any brand)

-1 pkg. Hidden Valley Ranch dressing/dip mix

-1 8 oz. carton or pkg. of cream cheese (any brand, low-fat and fat-free work great, and I have recently found that the whipped -heh- kind blends up really nicely, so I use that now)

-1 16 oz. carton of sour cream (once again, low-fat and fat-free work fine, any brand)

-Miracle Whip or mayo to taste (I use approx. 1/2-2/3 cup of Miracle Whip because of it's "zingy-ness". Plain mayo will have less flavor and a creamier texture.)

You can hollow out a big round loaf of sourdough bread and serve it from there, just tear the core into bite-size pieces and pile around the loaf. Makes a nice presentation. Or, serve out of a pretty dish with any kind of crackers, cocktail rye bread, veggies, pita chips, whatever you like!

Also, this recipe makes a fairly large amount, maybe like 3-4 cups??? I take it to work for a 40-person pot luck lunch, they go after it like locusts, and I still always bring some home.

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RE: COOKIE/other EXCHANGE - 11/24/2009 10:55:23 AM

Navina

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This one is a bit pricey and complicated, but definitely memorable and great for big parties. I've used it a few times and gotten lots of good reviews.

Rum Spiked Chai served from a Pumpkin Keg

Tea Recipe

4-inch piece fresh ginger, cut into thin rounds
4 cinnamon sticks
2 teaspoons black peppercorns
20 whole cloves
12 cardamom pods (there is no good substitute for this spice, so if you can't get any, just omit it altogether)
12 cups cold water
12 bags of black tea (preferably Darjeeling)
4 cups whole milk
1 cup (packed) golden brown sugar
4 cups coconut or spiced rum (none of that plain stuff)
2 large cooking pots

Step 1) Combine first 5 ingredients in large pot. Using mallet or back of large spoon, lightly crush or bruise spices.

Step 2) Add 12 cups water; bring to boil over high heat. Reduce heat to medium-low, partially cover pan, and simmer gently 10 minutes. Remove from heat.

Step 3) Add tea bags and steep 5 minutes. Discard tea bags.

Step 4) Add milk and sugar. Bring tea just to simmer over high heat, whisking until sugar dissolves.

Step 5) Add rum slowly and mix well.

Step 6) Strain chai into second large pot and keep in refrigerator until chilled. Use this time to make the keg.

Keg Instructions

1 decent sized pumpkin in excellent shape
1 knife
1 ball valve faucet (3/4 inch is ideal size for this project, but 1/2 inch will also work)
rubber washer to match faucet

Step 1) If the pumpkin does not sit level, slice off a thin part from the bottom so it sits flat.

Step 2) Cut a circular top out of the pumpkin, as if you were going to make a jack-o-lantern.

Step 3) Scoop out the insides, doing an extremely thorough job. If any seeds or strings are left on the inside, they could clog the faucet attachment.

Step 4) Cut a hole in the bottom front of your pumpkin where you want the tap to be. Make the hole just a bit smaller than the size of the faucet.

Step 5) Screw in a clean, new ball valve faucet into your hole. The faucet should turn easily with one hand and have a fitting long enough to protrude through the rind of the pumpkin. Fit a rubber washer onto the faucet inside the pumpkin to assist in making a leak proof seal.

Step 6) Once the chai has chilled to the point where it's cold, pour it into the keg and replace the top of the pumpkin.

The pumpkin will be thick enough to insulate the drink for a couple of hours. This stuff should go fast once the guests get a taste of it, but if you're worried about it staying cold, you can always nestle it in a small tub of ice. Serving it hot will infuse it with a bit of pumpkin taste.

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RE: COOKIE/other EXCHANGE - 11/24/2009 12:26:59 PM

youngsubgeoff

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Holiday pudding OR "How to put your entire family into a diabetic coma in one night"

Fisrt, start with 2 large boxes of chocolate pudding (the old fashioned kind you have to cook, instant is cheating and wont stand up well) Prepare normally.
Then, mix in a half a bag each of crushed heath bars and oreo cookies
Next, add in whole chocolate teddy grahms
Then, cover the pudding with whipped cream (I use cool whip)
Use the rest of the oreo's, heath bars, and teddy ghrams to sprinkle on top of the whipped cream

Enjoy!

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RE: COOKIE/other EXCHANGE - 11/24/2009 12:36:53 PM

GYPSYMAMBO

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wow............all yummy..
and the puddin'...

there would be no paddlin' it...

GM

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RE: COOKIE/other EXCHANGE - 11/24/2009 12:46:21 PM

youngsubgeoff

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You would not beleive the rate that stuff disappears. I usually make a huge bowl and its all gone in one night.

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RE: COOKIE/other EXCHANGE - 11/24/2009 1:25:34 PM

BrokenSaint

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I usually make brazo de gitano.

Part 1 (the base) (do the filling while you're baking the cake, below)
6 eggs (separated)
6 tablespoons cake flower
6 tablespoons sugar
cinammon
powdered sugar
glazed cherries (1 can)
almonds (small bag of splintered is what I usually use)

The cherries and the almonds you won't need for a while, they're decoration. Beat the egg whites until they're stiff (stop before they're dry). Add the sugar slowly as you do this, keep beating it until its mixed well. Then beat in the 6 egg yolks. Fold in the flour.

Now line a jelly roll pan with buttered wax paper (alternatively you can use tinfoil to essentially make a jelly roll pan out of a standard cookie sheet, which ive done in a pinch). Spread the batter in the pan and bake for 350 for 20-25 minutes. Sprinkle a board with sugar, and pop the cake out and onto the board. Then take the custard you've been making at the same time, spread it out on the cake, sprinkle some cinnamon in there, and roll it up (like a jelly roll, or poppyseed roll). Then sprinkle some powdered sugar and cinnamon on top (helps to hold the cherries up there a bit). Spread the cherries on top and put the lil almond slivers all in them to decorate. You can also heat a sugar glaze (1/4 cup sugar, 1/2 cup water) to moisten the cake (though I'd reccomend adding it before the cherries and almonds if necessary).

The filling
6 egg yolks
4 tablespoons sugar
2 tablespoons flour
1 3/4 cups milk
1 cinnamon stick

Beat the egg yolks, add sugar and beat them again until well mixed. Stir in the flour, add milk and the cinnamon stick. Puit it in the double boiler and stir constantly until its a thick custard.

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RE: COOKIE/other EXCHANGE - 11/25/2009 8:48:48 AM

Llyren

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That sounds fantastic, though I usually have bad luck making sponge cake, sadly.

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I'm not perving. I'm compensating for my myopia. So nyah.

Member of Cock-Suckers for World Peace

"Character is what you are in the dark."

- Lord John Whorfin

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