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Author Topic: Holiday Recipe Exchange  (Read 18332 times)
Celtee
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« Reply #60: November 23, 2007, 03:41:34 pm »

There could be, if I fiddled around with this a little more and actually made it. That's something I came up with on the fly, based on Star's request. :-)


Please do.  Smiley
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« Reply #61: November 23, 2007, 05:47:57 pm »

Please do.  Smiley

OH NO I made work for myself!!! LOLOLOL I'll see what I can do.
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Celtee
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« Reply #62: November 23, 2007, 08:19:09 pm »

OH NO I made work for myself!!! LOLOLOL I'll see what I can do.

NOW see what you did simply by opening your mouth!  Cheesy Cheesy

Thank you.  Smiley
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« Reply #63: November 23, 2007, 09:41:02 pm »

That might have been where I went wrong.  I grind my salt (sea salt) in a mortar and pestle to a really fine powder before putting it in.  I wonder what that does to the whole thing that makes it so salty.

This might sound a little obvious, but I know that people have made the mistake, you should also make sure your turkey wasn't brined before you got it.  Most supermarket turkeys as well as kosher birds have already been brined before you get them.

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« Reply #64: November 25, 2007, 12:18:41 am »

Would anyone be interested in exchanging favorite recipe ideas for holiday meals (or for that matter, any meal this time of year)?

Here's our family's Italian cookie recipe, which we make for any occasion.  This is verbatim from my aunt & grandmother's recipe card, and they've got a ... unique notation system, so if it doesn't make sense I can clarify. Cheesy  My notes in are italics where I though they obviously necessary.

Italian Cookies

12-15 minutes, 20 for balls, ungreased ungreased cookie sheet

3 cups or more flour
3 tsp baking powder
1/4 tsp salt
1/2 - 2/3 cups sugar
3 eggs
1/2 cup cooled (not hard) melted Fluffo or Crisco; I don't think they even make Fluffo any more
1/4 cup orange juice fresh squeezed recommended
1 tsp vanilla

At this point there is a label stuck to the card reading: Make 1 batch at a time

Beat egg well - add sugar - beat - add Fluffo, orange juice, and vanilla, mix well - add salt, baking powder, flour.  Mix until smooth.

Another label reading: 1 rounded tsp 350* 15-18 min BALLS
I think the time difference may have to do with the replacement of the oven a few years ago, so this may be more accurate.  The shorter bake times are for pillow-, ess-, and ring-shapes.  However, the balls really are the easiest to deal with.

Bake - 350* - 12-15 mins, 20 for balls  ungreased  Cookies should be golden brown on the bottoms only

Glaze

Melt 1/4 lb margarine butter, remove from heat.  Add 3 cups sifted confectioners sugar - beat until smooth - add water as needed.

A label detailing the preparation of lupini beans, which as far as I can tell does not have to do with this recipe.

Additional Notes (mine)

Cookies must be cool before glazing.  Cover the whole cookie with glaze, and decorate with colored sugar or nonpareils, or for rings, a maraschino cherry.
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Celtee
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« Reply #65: November 25, 2007, 01:11:34 am »

Here's our family's Italian cookie recipe, which we make for any occasion.  This is verbatim from my aunt & grandmother's recipe card, and they've got a ... unique notation system, so if it doesn't make sense I can clarify. Cheesy  My notes in are italics where I though they obviously necessary.

I don't know if it dates me or what but I understood the recipe clearly.   Shocked  Then again, I once wrote down a biscuit recipe that had the list of ingredients and baking temp and time only... Roll Eyes

My poor brother....he was so confused by it that I had to "translate" it for him.  Cheesy



BTW, did you ever figure out the note on the beans?
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« Reply #66: November 25, 2007, 01:25:53 am »

BTW, did you ever figure out the note on the beans?

No...  Possibly it got stuck there from off a different card, but there is a tantalizing arrow pointing from the cross-out of margarine right to the beans.  Still, no one seems to have a good explanation.  As far as I know there has not been an ill-fated lupini bean/Italian cookie experiment.  I hope.  Roll Eyes
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« Reply #67: November 25, 2007, 01:49:49 pm »

No...  Possibly it got stuck there from off a different card, but there is a tantalizing arrow pointing from the cross-out of margarine right to the beans.  Still, no one seems to have a good explanation.  As far as I know there has not been an ill-fated lupini bean/Italian cookie experiment.  I hope.  Roll Eyes

Huh. How very interesting.
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"It's only forever
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"Time may change me
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"Why do you have to be a nonconformist like everybody else?"
~~James Thurber
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« Reply #68: November 25, 2007, 08:34:27 pm »

Huh. How very interesting.

I've had lupini beans, they're delicious--but I can't see how they'd have anything whatsoever to do with the cookies. LOL
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« Reply #69: November 26, 2007, 12:37:57 pm »

I've had lupini beans, they're delicious--but I can't see how they'd have anything whatsoever to do with the cookies. LOL


I actually saw a recipe on a blog for Chocolate Chip White Bean cookies this weekend.
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« Reply #70: November 26, 2007, 01:16:57 pm »

General question to everyone.  I'm planning on making a whole boatload of almond toffee for holiday presents this year, but I've got 3 or 4 diabetics in the round up.  Could someone share their experiences with Splenda or the Splenda blend in candy making?  Does anyone have any suggestions for an alternate candy recipe?  You know, just in case there's no way in hell.
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« Reply #71: November 26, 2007, 01:36:16 pm »

General question to everyone.  I'm planning on making a whole boatload of almond toffee for holiday presents this year, but I've got 3 or 4 diabetics in the round up.  Could someone share their experiences with Splenda or the Splenda blend in candy making?  Does anyone have any suggestions for an alternate candy recipe?  You know, just in case there's no way in hell.

I can tell you that Splenda holds up to heat better than nutri-sweet, but I don't believe that it will brown or caramelize.  I would go to the Splenda site and see what suggestions it has.

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« Reply #72: November 26, 2007, 02:05:20 pm »

I can tell you that Splenda holds up to heat better than nutri-sweet, but I don't believe that it will brown or caramelize.  I would go to the Splenda site and see what suggestions it has.

Sperran

Caramelization would be a key factor in the toffee making process.  Searching for diabetic candy recipes is a little depressing.  Self deception must be a key factor in treatment, huh?  I did find a few fudge recipes that I may play with.  I was just really hoping I could find a way to make this toffee sugar buster friendly.  (I need to bring it up to the hard ball phase).
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« Reply #73: November 26, 2007, 04:20:14 pm »

Searching for diabetic candy recipes is a little depressing.  Self deception must be a key factor in treatment, huh?

I'm diabetic and I'm also the family desert maker.  I don't use the substitutes very much.  If my dad, my sister, or I will be eating it I warn ahead of time to adjust other food and I cut smaller pieces.

Of course, there are some things that you either cut into invisibly small pieces or just take the hit and be good tomorrow.  Some diabetics can get away with this and some can't.

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« Reply #74: November 26, 2007, 04:32:53 pm »

I actually saw a recipe on a blog for Chocolate Chip White Bean cookies this weekend.

Now that, I can almost see. But lupini beans are usually heavily salted/brined, eaten as a snack food. Not something I'd think of when I think "cookie." (Not that I think of beans of any kind, but at least I can wrap my brain around the possibility of white beans in one. Almost. Kinda.)
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