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(no subject)
Date: 12/4/04 08:13 pm (UTC)(no subject)
Date: 12/6/04 06:49 am (UTC)(no subject)
Date: 12/6/04 08:41 pm (UTC)::prepares to provide mailing address::
(no subject)
Date: 12/4/04 08:20 pm (UTC)What kinds did you make?
(no subject)
Date: 12/6/04 06:34 am (UTC)(no subject)
Date: 12/4/04 08:29 pm (UTC)By the way, I adore your modified frogs icon!
(no subject)
Date: 12/4/04 10:03 pm (UTC)(no subject)
Date: 12/6/04 06:35 am (UTC)(no subject)
Date: 12/6/04 06:35 am (UTC)(no subject)
Date: 12/4/04 08:40 pm (UTC)(no subject)
Date: 12/6/04 06:47 am (UTC)(no subject)
Date: 12/6/04 10:35 am (UTC)Also, I'd like the crack-headedly difficult butter cookie recipe b/c I want to be able to make the best butter cookies ever tasted. You make sandwich cookies with jam filling with those?
Thanks!
(no subject)
Date: 12/21/04 09:30 pm (UTC)Insanely Fiddly But Wonderful Butter Cookies (makes about 3 dozen)
also from Cook's
2 1/2 cups unbleached all-purpose flour
3/4 cup superfine sugar
1/4 teaspoon salt
16 tablespoons unsalted butter , ( 2 sticks) cut into sixteen 1/2-inch pieces, at cool room temperature (about 65 degrees)
2 teaspoons vanilla extract
2 tablespoons cream cheese , at room temperature
1. In bowl of standing mixer fitted with flat beater, mix flour, sugar, and salt on low speed until combined, about 5 seconds. With mixer running on low, add butter 1 piece at a time; continue to mix until mixture looks crumbly and slightly wet, about 1 minute longer. Add vanilla and cream cheese and mix on low until dough just begins to form large clumps, about 30 seconds.
2. Remove bowl from mixer; knead dough by hand in bowl for 2 to 3 turns to form large cohesive mass. Turn out dough onto countertop; divide in half, pat into two 4-inch disks, wrap each in plastic, and refrigerate until they begin to firm up, 20 to 30 minutes. (Can be refrigerated up to 3 days or frozen up to 2 weeks; defrost in refrigerator before using.)
3. Adjust oven rack to middle position; heat oven to 375 degrees. Roll out 1 dough disk to even 1/8-inch thickness between 2 large sheets parchment paper; slide rolled dough on parchment onto baking sheet and chill until firm, about 10 minutes. Meanwhile, repeat with second disk.
4. Working with first portion of rolled dough, cut into desired shapes using cookie cutter(s) and place shapes on parchment-lined baking sheet, spacing them about 1 1/2 inches apart. Bake until light golden brown, about 10 minutes, rotating baking sheet halfway through baking time. Repeat with second portion of rolled dough. (Dough scraps can be patted together, chilled, and re-rolled -- they say once, but I did it about five times with no loss of quality that I could see.)
5. For raspberry filling: Boil 1 cup raspberry jam about 15 minutes to reduce. (I did this in the microwave on Medium power -- use at least a 4-cup container or it will overflow.) Cool and spread between two cookies.
(no subject)
Date: 12/21/04 09:36 pm (UTC)from Martha Stewart Everyday Food, also highly recommended
1 cup (2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
1 teaspoon vanilla
1/2 teaspoon salt
2 cups flour
Cream butter, sugar, vanilla and salt until smooth. At low speed, add flour, mixing just until dough forms. Stir in desired mix-ins (see below).
Divide dough in half' roll each half into a 1 1/2-inch-diameter log. Sprinkle with coatings (if desired; see below). Wrap tightly; refrigerate at least 1 1/2 hours. (Can be frozen.)
Preheat oven to 350. Unwrap logs; slice dough 3/8 inch thick with a serrated knife. (If dough crumbles, let sit at room temperature 5-10 minutes.) Arrange slices about 1 inch apart on ungreased baking sheets.
Bake until golden around edges, 15 to 20 minutes.
Each log makes about 1 1/2 dozen cookies. They keep for-ever.
Mix-Ins and Coatings
Cranberry-Orange: Mix in grated zest of 2 oranges and 1/2 cup dried cranberries.
Lemon-Poppyseed: Mix in grated zest of 2 lemons; coat rolls with 1/4 cup poppy seeds.
Lime-Cornmeal: Mix in grated zest of 2 limes; coat rolls with 1/4 cup cornmeal.
Apricot-Pistachio: Mix in 1/2 cup chopped dried apricots, coat rolls with 1/2 cup finely chopped pistachios.
Chocolate Chip: Mix in 1/2 cup mini chocolate or peanut-butter chips.
Sesame-Ginger: Mix in 1/4 cup finely chopped candied ginger; coat rolls with 1/4 cup sesame seeds.
(no subject)
Date: 1/2/05 05:56 pm (UTC)(no subject)
Date: 12/5/04 05:16 am (UTC)(no subject)
Date: 12/6/04 06:49 am (UTC)(no subject)
Date: 12/5/04 11:21 am (UTC)Why on Earth would anyone want 32 dozen cookies? O__O Even worse: were they baker's dozens?
I have to admit, I've never eaten Corn Chex, but I've been getting nigh-on-uncontrollable cravings for latkas recently...
(no subject)
Date: 12/6/04 06:41 am (UTC)As for why ... well, we had a party on Sunday, and also, cookies make a great, cheap Christmas gift, which is useful for someone with no independent income.
(no subject)
Date: 12/6/04 07:15 am (UTC)LATKAS ARE LOVE!!Latkas (http://judaism.about.com/library/2_cuisine/recipes_holidays/blchanukahlatkas_cheese.htm)...
I agree when it comes to cookies as a Christmas gift. I usually stick to candy and inexpensive jewelry for Christmas gifts, as I have many friends and little income.
(no subject)
Date: 12/6/04 07:31 am (UTC)(no subject)
Date: 12/6/04 04:27 pm (UTC)(no subject)
Date: 12/6/04 10:06 am (UTC)Res, my darling, this you need to know: latkes, or latkas, however you wish to spell it, are fried potato pancakes. A bit like small, round hash browns. They're delicious.
Some latkes do resemble hash browns because crazy people hand grate the potatoes. Or they're a little less nuts and they use the grater attachment on the cuisinart. My mother uses the cuisinart but does not like them grated. Ours are mushy. More like actual pancakes.
Traditionally they're eaten with applesauce, NOT sour cream. Why? Because sour cream is DAIRY and Jews who keep KOSHER do not MIX MILK AND MEAT. Thus they wouldn't eat sour cream if they'd eaten some sort of animal for dinner. If not, they by all means go ahead. So someone though hey, applesauce. But they go well together, the sweet applesauce with the salty latke. And if you're really a balabusta (yiddish for superior homemaker) you make homemade applesauce, too.
In her old age my mother has experimented with crazy different flavored ones like sweet potato and cinnamon and sweet potato and curry. And my sister (in-law) adds other stuff like chives. But I like the regular kind best.
Here's the recipe:
Ingredients
2 medium potatoes
1 egg
1 small onion
1/4 cup flour or matzah meal
1 tsp salt
1 tsp black pepper
olive oil (for frying)
Peel the potatoes.
Medium grate them in a food processor (feel free to do it by hand if you want).
Finely chop the onion in the food processor.
Mix the onion and the potato together.
Beat the egg.
Mix the beaten egg into the potato and onions.
Add the flour or matzah meal to mixture.
Add salt and pepper to mixture.
Heat the olive oil in a frying pan.
Drop one tablespoon of mixture into the oil.
Cook until golden brown on one side, then flip and cook until golden brown on the other.
Make sure the edges are nice and crisp too.
Remove cooked latkes from pan and place on paper towel to blot the oil.
If you're confident, please cook more than one at a time, depending on the size of your pan.
Makes 10 - 12 latkes.
(no subject)
Date: 12/6/04 04:25 pm (UTC)Actually, I usually eat them with applesauce (though not homemade). I was too lazy to type in the recipe I use, so I just used the first online one I stumbled across. I find that cinnamon is generally good with latkas, but I like cinnamon on almost anything, so there you go.
I've never met anyone who grated the potatos for their latkas. That's very strange...
(no subject)
Date: 12/7/04 09:25 am (UTC)You've never met anyone who hand grated the potatoes? Really? Not even your grandmother? Or maybe her mother?
If my dad's mom sees my mom use the food processor, she's all "You kids today with your new-fangled contraptions." Then she has to call her sister and her sister-in-law to talk about how nothing is made by hand anymore and what's happening to the world. My mom replies that we're not fleeing Anatevka anymore and we can buy machines that work for us.
My sister (in-law) likes them grated. So she uses the attachment. But when my Grandmother took the Pepsi challenge she preferred my mother's. So there you go. (So Nu?)
(no subject)
Date: 12/8/04 01:29 am (UTC)Nope. But then, most relatives of mine don't make latkas anymore: my father is quite good at making them and ends up making enough for everyone, and it's all good. And I don't really have many relatives ... my parents are both from rather small families.
If my dad's mom sees my mom use the food processor, she's all "You kids today with your new-fangled contraptions."
It's the exact opposite here: my grandfather (dad's side) especially will be the one chiding my father on not having the newest contraption: but he's rather big on contraptions. Has all sorts of little machines I haven't eh faintest idea what they do. A bit like Dumbledore, really...
XD
(no subject)
Date: 12/5/04 03:52 pm (UTC)(no subject)
Date: 12/6/04 06:42 am (UTC)(no subject)
Date: 12/6/04 10:36 am (UTC)(no subject)
Date: 12/21/04 09:28 pm (UTC)Big Soft Molasses Cookies (makes about 22)
From Cook's Illustrated, which you all really ought to be subscribing to
1/2 cup sugar (plus 1/3 cup for dipping)
2 1/4 cups unbleached all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon ginger
3/4 teaspoon cloves
1/4 teaspoon allspice
1/4 teaspoon black pepper
12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool
1/2 cup dark brown sugar
1 large egg
1 teaspoon vanilla extract
1/3 cup molasses
1. Adjust oven rack to middle position and heat oven to 375 degrees.
2. Whisk flour, baking soda, spices, and salt in medium bowl until thoroughly combined; set aside.
3. Beat butter with brown sugar and 1/2 cup white sugar at medium-high speed until light and fluffy, about 3 minutes. Reduce speed to medium-low and add egg and vanilla; increase speed to medium and beat until incorporated, about 20 seconds. Reduce speed to medium-low and add molasses; beat until fully incorporated, about 20 seconds, scraping bottom and sides of bowl once with rubber spatula. Reduce speed to lowest setting; add flour mixture and beat until just incorporated, about 30 seconds, scraping bowl down once. Give dough final stir with rubber spatula to ensure that no pockets of flour remain at bottom. Dough will be soft; chill it before you try to handle it.
4. Place remaining 1/3 cup sugar in a shallow bowl. Using tablespoon measure, scoop heaping tablespoon of dough and roll between palms into 1 1/2-inch ball; roll in sugar to coat and set on prepared baking sheet, spacing them about 2 inches apart. Repeat with remaining dough. Bake 1 sheet at a time until cookies are browned, still puffy, and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 11 minutes, rotating baking sheet halfway through baking. Do not overbake.
(no subject)
Date: 1/2/05 05:54 pm (UTC)(no subject)
Date: 12/6/04 10:13 pm (UTC)...Like Stay-Puft, but better. Mmmmm, gingery goodness. Thank you!
(no subject)
Date: 12/5/04 05:42 pm (UTC)bastardsChex Company started selling the crappier version year round.(no subject)
Date: 12/6/04 06:44 am (UTC)(no subject)
Date: 12/9/04 06:56 am (UTC)............buying RICE CRISPY TREATS?????????
noooooooooooooooooooooooooooooooooooooooooooooo!!!!!!!!
*prepares to go bake kolachkies (http://www.recipezaar.com/recipe/getrecipe.zsp?id=104791) as an antidote to such insanity!!!!*
em
o.O
Date: 12/6/04 02:51 pm (UTC)Apropos of nothing, your icon just adorable.
(no subject)
Date: 1/2/05 05:59 pm (UTC)