December 16, 2004

• i love the Famous Chocolate Refrigerator Roll because it's easy, delicious and pretty! (if you can't find famous-brand chocolate wafers, just use oreos without the filling). fancy enough for special holiday dinners. it must be a really old recipe, my grandmother made it for my dad when he was little.
• I'll be making some Good Eats Chocolate Peppermint Pinwheel Cookies this year. I am quite confident that it will be tasty tasty.
• You know how much I like you crazy Monkeys? So much that I'm willing to share the recipe for my Mum's exquisite sugar cookies. They almost melt in your mouth. (apologies for lack of metric equivalents) 1 c. white sugar 1 c. powdered sugar 1 c. butter 1 c. vegetable oil 2 eggs 1 tsp. vanilla 4 c. flour * 1 tsp. salt 1 tsp. baking soda 1 tsp. cream of tartar Cream sugar and butter; add eggs and stir; then add oil and vanilla. Stir. Sift dry ingredients together, stir into butter/sugar mixture. Drop by spoonfuls on baking sheet, press down with sugared glass bottom. Use cinnamon/sugar or colored sugar if you're feeling festive. Bake at 350° for 8-10 minutes, or until cookies are lightly browned on the bottom. Makes 8-10 dozen medium sized cookies, or 12-15 dozen small cookies. * The amount of flour seems to differ depending on the day, weather, etc. Add more as needed, a little at a time, until the spoonfuls can easily be turned into balls without being too oily or falling apart. The dough will be almost fluffy.
• This year I have decided to make the wonderful PeanutButter HershyKiss Cookies that I used to make w/mum & the sisters. I will hand some out to neighbors & probably eat too many myself. the recipe makes 8+ dozen. enjoy! 1 cup brown sugar 1 cup white sugar 1 cup Jif peanut butter 1 1/2 cups Crisco shortening 2 eggs 4 cups flour 1 tsp. baking soda 1/4 tsp. salt 1 tsp. baking powder Cream together sugars, shortening, and peanut butter. Stir in eggs. Sift together dry ingredients. Work together all until thoroughly blended. Preheat oven to 375
• Here are some traditional german xmas recipes for vanilla kippers, cinnamon stars, hazelnut macaroons, wasp's nests, Spitzbuben, and stollen. I think I'll try the cinnamon stars (Zimtsterne) this weekend.
• I found this carrot cake recipe on the King Arthur Flour web site, and will make it again for Christmas. I added a half cup of currents to the cake batter. Also, thinned the cream cheese frosting with some juice from a small can of crushed pineapple, and added the drained pinapple to the frosting along with some shredded, sweetened coconut (from a bag.) The flavors went together perfectly. Cake 1 1/2 cups vegetable oil 2 cups sugar 4 eggs 1 tablespoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon cloves 1 teaspoon salt 2 teaspoons baking soda 2 cups King Arthur Unbleached All-Purpose Flour 3 cups finely grated carrots 1 1/2 cups chopped pecans or walnuts Cream Cheese Frosting 1/2 cup (1 stick) unsalted butter one 8-ounce package cream cheese 1/4 teaspoon salt 2 teaspoons vanilla OR 1/2 teaspoon Fiori di Sicilia 2 1/2 to 3 1/2 cups glazing sugar or confectioners' sugar milk or cream to adjust consistency of frosting, if necessary Cake: Beat together the oil, sugar, eggs and spices. Mix the flour with the baking soda, and stir in. Add the carrots and nuts, and mix until just blended. Pour the batter into two 9-inch round layer pans, or one 9 x 13-inch pan. Bake the cake in a preheated 350°F oven for 35 to 40 minutes, or until the cake tests done. Allow the cake to cool completely before frosting it. (If you're using two 9-inch round pans, remove the cake from the pans after about 15 minutes, and allow it to cool on a wire rack. Frosting: Beat the butter and cream cheese together until smooth. Add the salt and vanilla. Beat in the sugar. Add a teaspoon of milk or cream if the frosting is too stiff to spread; add additional sugar if it's too thin. Frost the 9 x 13-inch cake right in the pan. For the layers, frost the top of one layer, top with the second layer, and frost the top and sides of the cake. Yield: 1 cake, 16 to 24 servings.
• Scotch Cakes or Shortbread (my great-aunt Sarah Catherine's recipe, well over a hundred years old now) 8 ounces butter 1/2 cup light brown sugar or confectioners' sugar 2 cups all-purpose flour 1/4 teaspoon salt Cream butter, adding sugar gradually. Gradually add flour and salt sifted together into bowl, still creaming. Shape into long rolls, wrap in waxed paper, and refrigerate for at least 20 or 30 minutes. Can be left in refrigerator for 24 hours or so before baking, if desired. The rolls are roughly 2 inches in diameter. Cut off rounds 1/3 to 1/2 half inch thick, place on baking sheet. Bake at 300 degrees for 20-25 minutes. Judge doneness by even colour -- light golden. Some folk, for extra-fancy occaisions, will snip and press bits of maraschino cherry onto each cookie's top. This recipe can also be rolled out and cut out into fancy shapes. Old-fashioned way of making it, spread it more or less evenly in bottom of round 8" cake pan, and indent it with the times of a fork into 8 or so pie-shaped wedges, so as to make a mono-cookie which breaks evenly into segments.
• Sort of off topic, but here's a great way to use turkey broth made from the carcass of your holiday bird: TURKEY MULLIGATAWNY SOUP WITH CORIANDER the carcass of a roast turkey, broken into large pieces about 4 1/2 quarts (18 cups) plus 1/3 cup water 4 garlic cloves three 1-inch cubes of peeled fresh gingerroot 1/4 cup vegetable oil 2 tablespoons curry powder 3/4 teaspoon ground cumin 2 large boiling potatoes (about 1 pound total) 4 cups chopped onion 3 carrots, sliced 1 cup canned unsweetened coconut milk (available at Asian markets, specialty foods shops, and some supermarkets) 1/4 cup fresh lime juice, or to taste 1/3 cup finely chopped fresh coriander plus coriander sprigs for garnish In a large kettle or stockpot combine the carcass with 4 1/2 quarts of the water, or enough to cover it, and simmer the mixture, uncovered, for 3 hours. Strain the stock through a large sieve into a large bowl, return it to the kettle, and boil it until it is reduced to about 10 cups. In a blender purée the garlic and the gingerroot with the remaining 1/3 cup water. In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking and in it cook the purée, stirring, for 2 minutes, or until the liquid is evaporated. Add the potatoes, peeled and cut into cubes, the onion, the carrots, and 5 cups of the stock and simmer the mixture, covered, for 30 minutes, or until the vegetables are very soft. In the blender purée the mixture it batches until it is smooth, transfering it as it is puréed to another large kettle. Stir in the remaining stock, the coconut milk, the lime juice, and salt to taste, simmer the soup for 10 minutes, and stir in the chopped coriander. The soup may be made 2 days in advance, cooled completely, uncovered, and kept covered and chilled. The soup keeps, covered and frozen, for 2 months. Serve the soup garnished with coriander sprigs.
• this is a holiday favorite around my parent's house. A big hit that brings loads of holiday cheer!
• hey bees, this is interesting: >>1/2 cup light brown sugar or confectioners' sugar have you tried each? i would imagine that would change the taste.
• whoop whoop zanshin i get a 404 on your link
• oops. bad html on my part. try this
• mmmmmmmbest treat of all zan
• A neighbor makes home-made irish cream, which I highly recommend. You can google for the recipe and pick the one you like best. Basically, it's condensed milk, whiskey, chocolate syrup, and instant coffee crystals, which each recipe adding small amounts of additional flavoring.
• (on preview, perfect timing.)
• I will be making Zimtsterne from a recipe pretty much identical to the patita posted. I already made Rugelach, though the shape I make them in is very untraditional (I came up with it as a way to keep more filling inside). The dough is unbelieveably flaky and foolproof, perfect for people with "pastry anxiety". Rugelach 3/4 cup (1 1/2 sticks) unsalted butter, softened 8 ounces cream cheese, softened 3 cups sifted all-purpose flour (sift before measuring) 1/2 teaspoon salt 3/4 cup finely chopped almonds 2/3 cup apricot jam 1/4 cup melted butter 1/2 cup light brown sugar 1 teaspoon cinnamon Beat 3/4 cup butter and cream cheese together until smooth, mix in flour and salt and chill at least an hour. Mix all other ingredients together and set aside. Preheat oven to 350°F and line a cookie sheet with aluminum foil or parchment. Divide pastry dough into 4 parts, leave the parts you aren't currently working with in the fridge. Roll out one of the parts into a rectangle about 10" by 14". Cut into 12 squares. Drop a heaping teaspoon of filling in the middle of each square, then gather the corners of the dough square together in the middle and pinch to seal. Place on cookie sheet and bake about 15 minutes, or until golden. Remove to a wire rack to cool while still warm. The center that you pinched shut will inevitably open again, but far enough into the baking process that the filling stays trapped. Makes 4 dozen.
• THUMBPRINT COOKIES (AKA Swedish Tea Cakes, Birds’ Nest Cookies) Butter or margarine, softened 1 cup Brown sugar, packed ½ cup Egg yolk 2 All-purpose flour 2 cups Baking powder 1 tsp Salt ¼ tsp Egg whites, fork beaten 2 Finely chopped nuts 1 cup Jam (red) Cream butter and sugar together. Beat in egg yolk. Sift flour, baking powder and salt together and add. Mix. Shape into small balls. Dip into egg white, roll in nuts, and placed on greased baking sheet. Dent each with your thumb. Bake in 325F oven for 5 minutes. Remove and press dents again. Continue to bake for 10-15 minutes until golden brown. Fill dents with jam while warm, or store unfilled to be filled as used. Makes about 40. (Jean Pare recipe book, “Company’s Coming” series)
• My wife makes these goopy butterscotch cinnamon rolls that will basically kill you they are so good. When I get home I'll see if she is willing to share the recipe (which she learned in home economics in 6th grade.) My favorite holiday recipe is actually a cocktail: Santa's Beard 1 oz Brandy 1 oz Creme de Cacao 1 1/2 oz Egg Nog (NOT canned or bottled. fresh local dairy brand) Shake with ice and strain into a short glass. Garnish with a sprinkle of cocoa or nutmeg if you are feeling fancy.
• ooh Cali, I'm glad to know the recipe is functional. I think I'll try your rugelach too... it's been so long since I've had good stuff :)
• for the past few years, my family has enjoyed German apple pancakes for breakfast on xmas morning (yes, like the ones features in the Queer Eye holiday special). they are a bit of work but sooooo delightful! the lemon juice with powdered sugar on delicately puffed pancake is enough to make you forget about your crazy family for a moment.
• My usual Christmas Cookie recipes are things like Bon Bon Cookies (Hershey kiss inside a ball and dunked in chocolate), butter (spritz) cookies, cutouts (have a really tasty "Jello Cookie" recipe for that one, Cinammon Twists, Kolaczki, Cherry Cookies, Candy Cane (shortbread) cookies.... and if you'll forgive the self-link, they're all online here on our food site: Food Follies Cookie Recipes. Oh yeah, and fudge - gotta make that fudge!!! Mmmmm.....
• You've all inspired me to track down a friend's recipe for...MONKEYBREAD! it's this sweet, cinnamony yumminess. like many of the monkeys here ! as soon as said friend coughs it up, I will share. I'm drooling.
• SideDish, the flavour doesn't seem much affected by the type of sugar -- the brown sugar one gives a slightly grainier texture, I think, though. These are so simple to make even I can manage 'em without major disaster, especially if the dough is made up the day before.
• Food Follies - "Like Ice Follies, But With Food" wow foxvox, that's a cool site
• Nice work monkizens! I have a super-secret Cranberry tea recipe I'm working on tracking down. I'll post shortly . . in the meantime, bring on those visions of sugar plums . . .
• I have a friend who once dated a woman who'd shout "White Death! White Death!" whenever people salted their food in her presence. I feel like shouting the same when I see recipes that feature so much sugar. Baking this year for us will probably be limited to bread, flatbread and some fruit pies. I'm making tzatziki, too, since I finally worked out a recipe that is pretty much perfect. As a gift, it's simple, cheap and appreciated by people sick of x-mess and all the usual fare served along with it.
• This is one that I did for a couple Christmas dinners a few years ago. Originally found in a Gourmet magazine cookbook. Frozen Cranberry Souffle with Spun Sugar Cranberry Wreath For the cranberry mixture 2 1/2 cups cranberries, picked over 2/3 cup sugar 2/3 cup water For the Italian meringue 3/4 cup sugar 1/3 cup water 4 large egg whites 2 1/2 cups well-chilled heavy cream For the spun sugar wreath 1/3 cup light corn syrup 1/4 cup sugar 1/2 cup cranberries, picked over mint sprigs for garnish Make the cranberry mixture: In a heavy saucepan combine the cranberries, the sugar, and the water and bring the mixture to a boil, stirring until the sugar is dissolved. Simmer the mixture, stirring occasionally, for 5 minutes, or until it is thickened, and let it cool completely. Make the Italian meringue: In a small heavy saucepan combine the sugar and the water and bring the mixture to a boil, stirring until the sugar is dissolved. Boil the syrup, washing down any sugar crystals clinging to the side of the pan with a brush dipped in cold water, until it registers 248
• I'll be back later with my famous pumpkin chocolate chip cookie recipe. You will all want to have really sweaty sex with me after you try them. But I'm spoken for.
• Our holiday tradition was coffee cookies. (Nothing like giving coffee to kids already overloaded on sugar!) Edited for healthier version. -half cup olive oil margarine, or 1/4 cup olive oil and 1/4 margarine or shortening -two thirds cup sugar -two tablespoons instant coffee (or more!) Cream together until very light. Add: -1 egg slightly beaten -three quarters cup flour (I mix white and W/w flour and add a pinch of baking powder -quarter teaspoon salt -half teaspoon vanilla -[half cup chopped nuts] Mix well. put on greased cookie sheet by teaspoonfuls. bake at 350 till the edges are firm and the tops dry[about 12 mins.]. remove from sheet immediately.. makes 36.
• Monkeybread! from a dear friend: Ingredients: 1/2 c. sugar 1t. cinnamon 3 pkg. refrigerator biscuits, cut in quarters 1t. cinnamon sugar 1/2 cup butter Preheat to oven to 350F. Roll quartered biscuits in cinnamon and sugar mix. Layer biscuits in a bundt pan. After all biscuits are coated, add 1t. cinnamon to remaining cinn./sugar mix. Add enough sugar to make 1 cup. Mix melted butter in with this. Spoon mixture over the top, bake 30-45 min. and enjoy! (The top gets pretty brown and crisp before it is done in the middle.) Additional advice from friend: Also, it has been my experience that the cheaper biscuits work better. You don't want them to puff too much and not absorb the goo! You are aiming for an 8-oz. package of biscuits. Most now are 10-12. Use your judgment, but try not to overfill. Anyway, it's very easy!
• Just saw this in today's paper... Christmas Tea 1 1/2 cups water 6 bags black tea 1 cinnamon stick 3 cloves 1/3 cup sugar 1 1/2 cups cranberry juice 1 cup red wine In a saucepan, bring water to a boil. Add tea and spices, cover and steep for 5 minutes. Remove tea bags. Stir in sugar, cranberry juice and wine. Return to medium heat and stir until sugar is dissolved. Serve in cups garnished with fruit slices and an ounce of cockpunch.
• Pumpkin Chocolate Chip Cookies, you ask? Yes, I reply. But are they good? Oh, oh, they're good. So good, we always make them by the double batch. You can substitute nuts or raisins for the chips if you like, but it's the sort of thing a pinko commie bastard would do. 1 cup shortening 1 cup sugar 1 cup canned pumpkin, NOT pie mix 1 egg 2 cups flour 1 t soda 1 t cinnamon 1/2 t salt 1 cup chocolate chips Cream shortening, sugar & pumpkin together. Add egg & mix well. Add dry ingredients and mix well. Drop onto cookie sheet. Bake 10-12 min at 375 degrees F. One can of pumpkin roughly equals two cups, so if you don't want to waste it, you can make a double batch. Trust me. You'll want to.
• Since I recently made the turkey mulligatawny that path posted, I thought I should correct a mistake in the recipe. One step from the original recipe was left out when the recipe was transferred from the magazine we originally found it in to the company's website. The missing step comes after the water has evaporated from the ginger and garlic puree, but before adding the vegetables and turkey stock. This is when you add the curry powder and cumin. Cook for two minutes, stirring constantly and scraping the bottom to keep the mixture from sticking. Then continue with the rest of the recipe as is. Really, really can't recommend that soup enough. It's the most perfect thing to do with a leftover turkey carcass, as far as I'm concerned.
• Yum, will have to try some of these. My favorites are the easy ones. Peanut Brittle and Oatmeal Lace Cookies. The cookies are so easy, and yet look so elegant. If you really want to get fancy, you can roll them up when they're warm, and either drizzle frosting lightly over them, sprinkle confectioners sugar on top, or put a whipped cream filling in them. I've also seen them stacked with whipped cream filling and drizzled with chocolate. Even I can make them look posh, and I'm a pretty basic cook. I need to dig out my recipe. Will post later, if anyone's interested.
• You must never bathe in an Irish stew It's a most illogical thing to do But should you persist against my reasoning Don't fail to add the appropriate seaoniong. -- Spike Milligan
• PeteBest's Gramma's Cranberry Tea 1 lb. raw cranberries 3 lemons sliced 3 oranges sliced 3 sticks cinnamon 10 whole cloves 3 qts. water 2.5 C sugar Boil for 25 minutes, drain while hot, add 2.5 C sugar Mmmmmmmmm MM!