Search Results for '("C'

[BakerAunt]

Original French Market Beignets
Submitted by frick on September 09, 2009 at 3:10 pm

This makes a large amount, 4 dozen, but the dough is refrigerated so can be made the day before. I have not left it for a second day but I bet it could be used over several days like the 5-minutes a day breads. I'm sure you could make it in the bread machine if the recipe were halved.

The Shadows-on-the-Teche Cookbook is very old, but chock full of recipes from Cajun country. It would be a good addition to your cookbook library.

Beignets, Original French Market, Shadows-on-the-Teche

1 package yeast
½ cup lukewarm water
1 cup boiling water
¼ vegetable shortening
½ cup sugar
1 tbsp. salt
½ tsp nutmeg (optional, MY addition)
1 cup evaporated milk
2 eggs, well beaten
4 cups flour
3 ½ cups flour, approximately
Oil for deep frying
Powdered sugar

Dissolve yeast in warm water and set aside. Pour boiling water over shortening, sugar and salt. Add milk, yeast mixture and eggs.
Stir in four cups of flour and beat vigorously.

Add remainder of flour to make a soft dough (may not take all the flour). Oil bowl and place dough inside and cover. Refrigerate until needed.

Roll out dough to 1/4 –inch and cut into preferred shape. The traditional shape is a rectangle of about 2 X 3 inches. Deep fry at 350 until golden brown. Sprinkle while hot with powdered sugar. Serve hot. Yield: 4 dozen

Note: I cut them with a pizza wheel. Just zip, zip, and they're cut. Accuracy not necessary. The odd little triangles are part of the 'home made' charm.

These puff reliably, getting quite fat and were always made with supermarket AP flour, bleached, since there was no other available. If using a higher protein flour, there MAY be some difficulty rolling. The dough needs to be thin for them to split internally and puff.

[BakerAunt]

Dough Enhancer # 1 Bookbag
Submitted by frick on August 19, 2010 at 8:59 pm

dough enhancers for yeast breads
Yield: 5 cups
Source: Bookbag, old Baking Circle

Dough Enhancer #1
4 c nonfat instant dry milk
3 T vitamin C powder (ascorbic acid or Fruit Fresh)
3/4 c lecithin granules (from health food section or store)
2 T ginger, ground
2 T cornstarch

1. Mix; store in airtight container.

2. Use as much as yeast is called for in recipes, e.g., 2 t yeast, add 2 t enhancer

This recipe, by Bookbag, was downloaded from the Old Baking Circle.

comments

Submitted by crystaltune on Mon, 2010-09-20 23:22.
Kinda surprised to find Ginger in this. Does it help the rise, or is it just for flavor?

[BakerAunt]

Apple Torte with Breadcrumb-Hazelnut Crust
Submitted by frick on September 23, 2010 at 7:18 pm

A great use for all those breadcrumbs we have a way of accumulating.
Source: Bon Appetit, October, 2010

Special equipment: 9-inch diameter tart pan with removable bottom
Yield: 6-8 servings

Apple Filling
2 pounds Granny Smith Apples, peeled & cored and cut in 1/2 –inch wedges
1/3 cup sugar
1 cup hard apple cider or dry white wine

Crust
8 cups fresh breadcrumbs made from crustless Italian or French bread, finely ground in food processor
1 cup hazelnuts, toasted and husked
10 Tbsp sugar, divided
4 Tsp lemon peel, finely grated
¼ Tsp (generous) salt
6 Tbsp (3/4 stick) unsalted butter, cut into 1 inch pieces

Powdered sugar for dusting
Whipped cream

Apple Filling
Arrange apple slices in one layer in heavy large skillet. Sprinkle with sugar, then pour apple cider over. Cover and cook over medium heat 8-10 minutes, turning occasionally, under apples are tender. Uncover and cook until juices evaporate, taking care to keep apple slices intact, about 10 minutes. Remove from heat and let apples cool completely in skillet.

Crust
Preheat oven to 350F. Spread breadcrumbs in large rimmed baking sheet and bake until dried and golden, stirring occasionally, about 20 minutes. Cool

Finely grind hazelnuts in food processor with 6 Tbsp sugar. Add 3 cups breadcrumbs and process 5 seconds. Transfer to large bowl and add remaining sugar, lemon peel and salt.

Combine milk and butter in small saucepan and heat until butter melts. Stir into breadcrumbs. Stir until moistened. Dough will be sticky. Let rest until liquid is absorbed (about 15 minutes). Transfer 1 cup of dough to floured work surface, form into ball, shape ball into disk and press into 9-inch round. Wrap in plastic and chill for at least 1 hour. This is the top crust.

Transfer remaining dough to floured work surface. Form into disk as before and press into bottom and up sides of tart pan, pushing crust up to extend 1/2 –inch above sides of pan Cover and chill at least 1 hour.

Crust as well as filling may be made the day before. If filling is made ahead, bring to room temperature before continuing with recipe.

Preheat oven to 375F. Fill crust with apple mixture. Place top crust over filling. Fold overhang of bottom crust over the edge of the top crust and press together to seal.

Bake torte until crust is deep golden and begins to separate from sides of pan, about 1 hour. Top crust may crack. Cool in pan on rack at least 2 hours. Carefully remove sides of pan and transfer tart to platter. Dust with powdered sugar. Serve with whipped cream.

comments
Submitted by navlys on Sat, 2010-09-25 07:12.
This recipe was reviewed on the BA site. The question was and still is where do the remaining 5 cups of bread crumbs go? Di

Submitted by omaria on Tue, 2010-09-28 11:54.
Hello navlys, I am just wondering here if maybe 8 cups FRESH breadcrumbs become 3 cups toasted and baked crumbs. I would have to try that out as soon as I have left-over bread. Talk to you later. Ria.

[BakerAunt]

Italian Meatballs & Sauce
Submitted by frick

It's a great meatball but an even greater sauce, supple and rich and so very easy.
Yield: 6
Source: Bon Appetit, October, 2010
Prep: 1 hour 30 minutes
Total: 2 hours, 45 minutes

Six Main Course Servings For the best texture, don’t overwork the meat mixture and use Parmesan that’s ground to a fine powder (use the processor or the rasp side of a box grater). For more heat, add ½ to ¾ teaspoon dried crushed red pepper to the sauce.

SAUCE
2 28-ounce cans tomatoes in juice, tomatoes finely chopped
(I used 1 28-oz can & 2 14.5-oz cans ready cut, plus all the juice)
½ cup (l stick ) unsalted butter (I used salted)
2 medium onions, peeled, halved through the root end
½ teaspoon (or more) salt
Note: there is no black pepper in the sauce, I added at least a teaspoon, and some red pepper flakes.

MEATBALLS
1 cup fresh breadcrumbs made from crustless French or country-style bread
1/3 cup whole milk (I used 2%)
8 ounces ground beef (15% fat)
8 ounces ground pork
1 cup Parmesan cheese (I used Romano, flavorful and less expensive)
1/3 cup finely chopped Italian parsley
1 teaspoon salt
¼ tsp. freshly ground black pepper
2 large eggs
1 large garlic cloves, finely minced
1 pound spaghetti
Additional cheese for serving

SAUCE
Combine tomatoes with juice, butter, onions and salt in large wide pot.

Bring to simmer over medium heat. Reduce heat; simmer uncovered 45 minutes, stirring occasionally.

Discard onions. Using immersion blender, process sauce briefly to break up any large pieces of tomato. Texture should be even but not completely smooth. Season sauce with salt and freshly ground black pepper if desired. Remove from heat.

MEATBALLS
Combine breadcrumbs and milk in small bowl; stir until breadcrumbs are evenly moistened. Let stand 10 minutes.

Place beef and pork in large bowl and break up into small chunks. Add cheese, parsley, salt and pepper.

Whisk eggs in small bowl and add garlic. Add to meat mixture.

Using hands, squeeze milk from breadcrumbs, reserving milk. Add breadcrumbs to meat mixture. Using hands, quickly and gently mix all ingredients just until evenly combined. Chill at least 15 minutes and up to one hour.

Moisten hands with some of the reserved milk, and gently form golf-ball size balls. Arrange meatballs in single layer in sauce. Bring to simmer. Reduce heat to medium-low, cover and simmer until meatballs are cooked through, 15-20 minutes. These and sauce may be made up to 2 days ahead.

Spaghetti: Omitting directions for cooking of spaghetti.

Using slotted spoon, transfer meatballs to platter. Add cooked spaghetti to sauce in pot, tossing to coat. Divide pasta among 6 plates, topping with meatballs. Serve with Parmesan or Romano cheese.

** Grocery store ground pork in my area is very fatty so I bought a pork shoulder and ground it myself to control the fat content. I should have asked the butcher to grind it for me. If your pork is very fatty, you might consider pre-frying or baking the meatballs before simmering them in the sauce.

[BakerAunt]

Taralli Fennel Bread Rings
Submitted by frick on October 28, 2010 at 5:52 pm

A tiny crispy snack excellent with red wine, a traditional appetizer in Apulia.
Yield: 72 snack ring
Source: Savoring Italy, by Michele Scicolone, a Williams-Sonoma book

2 ½ tsp active dry yeast
½ cup (4 fl. ounces /125 ml.) warm water
3 cups (15 ounces / 470 g) unbleached all-purpose flour
1 cup (5 ounces / 155 g) semolina flour
2 tablespoons fennel seeds
2 teaspoons salt
¼ cup (6 fl. ounces / 180 ml) dry white wine
½ cup (4 fl. ounces / 125 ml) olive oil

In a small bowl, sprinkle the yeast over the warm water and let stand until creamy, about 5 minutes. Stir until dissolved.

In a large bowl, using a wooden spoon, stir together the two flours, fennel seeds and salt. Add the yeast mixture, wine and olive oil and stir until a soft dough forms, about 2 minutes. Turn out the dough onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes. Shape the dough into a ball.

Oil a large bowl, place the dough in the bowl, and turn it once to coat the top. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in bulk, about 1 hour.

Turn the dough out onto a lightly floured work surface and cut into 8 equal pieces. Work with 1 piece of dough at a time and keep the rest covered. Pinch off a small piece of dough about the size of a grape. Using your palms, roll the piece against the floured work surface until it stretches into a rope 4 inches (10 cm) long. Shape the dough into a ring, pinching the ends together to seal. Repeat with the remaining dough.

Bring a large pot three-fourths full of water to a boil. Add the dough rings, a few at a time, and boil until they rise to the surface, about 1 minute. Skim them out with a slotted spoon and place, not toughing, on a kitchen towel to drain. Repeat until all the rings are boiled and drained.

Preheat oven to 350 F (180 C).

Arrange the boiled rings on baking sheets. Bake until golden brown and crisp all the way through, about 45 minutes. Turn off the oven and open the door slightly. Let taralli cool in the oven for 10 minutes.
Transfer to a wire rack and let cool completely. Store in an airtight container for up to 2 weeks.

comments

Submitted by frick on Thu, 2010-10-28 17:53.
Try black pepper as a substitute for the fennel seeds. Better for you than hot wings. 🙂

[BakerAunt]

GF Cornbread
Submitted by frick on November 12, 2010 at 8:04 pm

Made with all yellow cornmeal, intensely flavorful, NOT a sweet muffin. Perfect for Turkey Dressing.
Yield: 6 servings
Source: LaUna Rampy
Mother’s Cornbread

Preheat oven to 450 F. Prepare 8 x 8” square pan by placing in it 1 – 2 Tbs. butter and preheating in oven until butter is melted and pan is hot. Best if it is a non-stick pan, otherwise, brush sides with butter or oil, or spray with cooking spray.

1 ½ cups cornmeal
3 Tbs. oil or melted butter
1 tsp salt
½ tsp baking soda
2 eggs (add 1 for dressing, optional)
½ tsp sugar
1 cup buttermilk

Pour into hot pan and bake until lightly browned on top and center tests done.

The cornbread may be made ahead as it does not need to be fresh. Or frozen after baking.

[BakerAunt]

GF Cornbread Dressing
Submitted by frick on November 12, 2010 at 8:08 pm

Perfect for Turkey Time, made with an all-cornmeal cornbread, also in my recipes.
Yield: 10 servings
Source: LaUna Rampy
Mother’s Cornbread Dressing

Spray or butter medium baking dish well; preheat oven to 350 F.

I currently use a pyrex oval baker that measures 9 x 13 but is 2 1/2 inches deep. This dressing puffs quite a bit, getting cohesion from the eggs. For maximum puffing, use 6 eggs and has a lot of cohesion. The 4-egg version does but there is more crumbling when it is served and is almost lighter. I used 6 almost forever but in recent years, have decided I like 4 better.

Make a half batch to experiment if you like. The cornbread is gosh darn delicious, much cornier in flavor though completely unlike the sweet, floury muffin-type which I have never considered 'real cornbread'.

4 – 6 eggs (I am currently using just 4)
1 recipe cornbread (see my recipes), crumbled
1 – 2 tsp ground sage, or to taste, or equivalent fresh plus more fresh
sage leaves for the top if you have them
1 large onion, finely chopped
1 – 3 stalks celery, finely chopped
½ cup fresh parsley, chopped
2 cans chicken broth, or chicken or turkey stock, approximately

Additional water may be added to make it somewhat soupy
(original recipe called for bouillon cubes and water to make up the extra liquid, plus bacon grease)
Black pepper

*Salt may or may not be needed if canned broth is used.

*This depends somewhat on the amount of eggs. I did use some salt in my most recent recipe, using 2 cans Swanson’s broth, or the equivalent of chicken or turkey stock, and 4 eggs.

Note: I always taste it, making sure the broth or stock and the cornbread is hot, and usually add more sage and more pepper, sometimes more salt. Yes, I dare taste the raw eggs, though I cannot advise anyone else to do so. You can put a little in a non-stick fry pan and cook it before tasting for seasoning if you like, or as Janiebakes suggested, taste it BEFORE adding the eggs.

Pour into baking dish; arrange sage leaves on top in decorative pattern. Bake 1 hour at 350 F. Baking time may need adjusting if baked in convection oven. If I have doubts if it is cooked through, I slide a sharp knife in the center and see if the knife emerges blazing hot. Usually, it's done when it is an attractive golden brown.

I have found if you cut an oval gash in the center rather like slashing bread dough, it will rise slightly higher from the gash inward. This is just for looks.

Breakfast sausage or Kielbasa make an interesting variation.
Hope this pleases.

[BakerAunt]

Coconut Little Cakes
Submitted by frick on September 21, 2009 at 6:47 pm

Dorie Greenspan, Parade Magazine, September 2009

4 large egg whites
1 ½ cups shredded coconut
2/3 cup sugar
½ cup flour
½ tsp. pure vanilla extract
¼ tsp. salt
1 stick (1/2 cup) unsalted butter, melted

1 – Whisk the egg whites until they are smooth and a little foamy, then add the remaining ingredients one by one. Be especially light-handed when you stir in the butter and flour.

2 – Butter two 12-cup mini-muffin pans or fit them with paper liners. Divide the batter among 20 of the cups and bake in a 350 F oven for 17 to 20 minutes. The coconut cakes should be puffy, springy to the touch, and easy to pull away from the sides of the pan.

3 – Remove the cakes from the pans immediately. If they are reluctant to come out, rap the pans against the counter. Cool to room temperature before serving with coffee, tea, or even a little jam.

comments

Submitted by ornsmgr on Sat, 2010-11-13 15:55.
I would really love to make this for my son for his birthday. I was wondering if these can be done with regular muffin pans, without sacrificing the texture, and if so, how much longer would they need to bake? Thank-you.

[BakerAunt]

Dough Enhancer # 2 Bookbag
Submitted by frick on August 19, 2010 at 9:05 pm

Source: Bookbag, old Baking Circle

1/2 c lecithin granules
1 1/2 t ginger, ground
1 1/2 t vitamin C powder (ascorbic acid or Fruit Fresh)
2 T distatic malt (from KAF or beer/wine making supply co.)

1. Mix; store in airtight container.

2. Use 1/2 t per cup of flour used in recipes.

3. If making whole wheat/whole grain breads, add 1 T vital gluten/per cup of flour.

4. If desired, add 1/2 c dairy acid whey from buttermilk or cheese making or fresh buttermilk in place of liquid in recipe.

I use #2 regularly with great consistent results. kimbob

comments
Submitted by Da_Baker on Thu, 2011-03-03 11:26.
What is the ginger for? I understand what the other ingredients do but I've never heard of ginger as dough enhancer

[BakerAunt]

Hoecake, Thin and Crispy
Submitted by frick on September 22, 2011 at 9:35 pm

Good enough to make a grown man cry
Yield: 6 hoecakes
Source: Old Southern family recipe

Equipment needed:
Cast iron frying pan, well seasoned, or non-stick griddle
Useful but not mandatory:
Whisk
A bowl with pouring spout
Shallow pan, half sheet pan or cookie sheet

Ingredients needed:
1 cup boiling water
1 cup white cornmeal
2 Tbsp. butter
1 tsp. salt
1/4 to 1/2 cup milk (added in second stage)

Butter or oil for pan or griddle
Butter for the hoecakes.

Mixing Directions:
In medium bowl, place cornmeal, salt and butter. To cornmeal mixture, add 1 cup boiling water, whisking well. Allow the mixture to stand until the water is absorbed and the mixture thickens while your pan heats.

Whisk in milk to a thin consistency. The best comparison I can think of is similar to crepe batter. If using a cast iron pan, only one large hoecake can be made at a time. If using a large griddle, I usually make 6 pancake size hoecakes. The batter should be thin and spatter a bit when added to the hot pan. If I'm not too busy, to hasten the output, I sometimes use the griddle and one pan, or two cast iron pans.

Cooking Directions:
Pour a portion into a medium-hot well buttered (or oiled) pan or griddle. The batter should immediately spread to almost fill the pan like a crepe, with the edges frizzling in the oil. If the batter is not less than 1/4 inch thick in the center, whisk in more milk.

Cook several minutes until golden brown on the bottom with edges very crispy. Turn and cook until somewhat browned on second side. Keep hot in shallow pan in oven until remainder of batter is cooked. Try not to stack them; they might stick. Serve well buttered.

I have been experimenting with the addition of black pepper, and plan on trying a bit of cayenne pepper. You could easily make half of them plain, then add spice to the second half. These are especially good with black eyed peas and ham, and coleslaw or tomato salad. Yum.

comments

Submitted by frick on Thu, 2011-09-22 21:36.
When you are tired of recipes with 20 plus ingredients, it's time to make hoecakes.

Submitted by easyquilts on Thu, 2011-09-29 20:52.
Can you use yellow cornmeal?

Submitted by frick on Sun, 2011-10-09 18:34.
Sorry for the delay. Of course, you can use yellow cornmeal. My mother never did accept the white vs. yellow, north vs. south dictum and made what she wanted to. I always feel a little bad when I use white because I read some nutrition bulletin that said yellow corn & cornmeal has more nutrition than white.

[BakerAunt]

Spicy Oatmeal Crisps
Submitted by frick on November 17, 2011 at 2:09 pm

A spiced up version of an oatmeal lace cookies. The black pepper is optional but makes it special. A keeper.
Yield: 24 cookies
Source: Cooking Light

It comes in a daily holiday email (from Cooking Light via My Recipes.com) from a link I have put at the bottom. I love the flavor and might bump it up a bit the next time around. I think it is crying out for some chopped walnuts. Definitely a keeper. And yes, I used the pepper. It makes the cookie special. Note the small yield; I doubled the recipe. If you bake them a minute or two less, they will be chewy, my preference. So you can have it both ways, crispy or chewy. I baked them on parchment. Bon Appetit.

Pepper may sound like an odd ingredient for a cookie, but it complements the other spices well (although you can omit it if you prefer).
Yield: 2 dozen (serving size: 1 cookie)

• 3/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground allspice
• 1/2 teaspoon grated whole nutmeg
• 1/4 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/4 teaspoon freshly ground black pepper (optional)
• 1 cup packed brown sugar
• 5 tablespoons butter or stick margarine, softened
• 1 teaspoon vanilla extract
• 1 large egg
• 1/2 cup regular oats
• Cooking spray

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (flour through pepper) in a medium bowl.

Beat sugar, butter, and vanilla in a large bowl with a mixer at medium speed until light and fluffy. Add egg; beat well. Stir in flour mixture and oats.

Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes or until crisp. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan; cool on wire racks.

Here is the link to a month of cookie recipes:

http://www.myrecipes.com/holidays/cookies/cookie-countdown-1000000185040...

[BakerAunt]

I uploaded cwcdesigns recipes this morning. I am working on frick's. Outside, it's the fourth day of temperatures of 100 or higher, so air conditioning and iced tea while transferring recipes seems like a good way to spend the day. (I did bake some rolls as well.)

We have passed 1400 recipes now. I think that we do have some doubles, since people sometimes posted other people's recipes among theirs--always giving credit to the original poster--sometimes because the recipe was in a thread, and they wanted it found easily, or sometimes because it was from the OBC, and they worried that it would be lost since the o.p. was no longer active. I don't know of any way of sorting that out, and some of the comments are different, and there are usually some tweaks.

Note: Frick's recipes have now been uploaded: all 76 pages! That should bump up our overall number of recipes rather nicely.

• This reply was modified 9 years, 9 months ago by BakerAunt.
• This reply was modified 9 years, 9 months ago by BakerAunt.

[BakerAunt]

Spicy Shortbread Bites
Submitted by frick on December 04, 2011 at 5:48 pm

Tiny spicy appeteasers.
Yield: 140 bites
Source: Gourmet Magazine, 1994

2 tbsp. paprika
2 1/2 tsp. coarse salt, divided
1 1/8 tsp. cayenne, divided
7 tbsp. unsalted butter, softened
2 tbsp. sugar
1 cup AP flour
1 tsp curry powder
1/2 tsp ground cumin

Preheat oven to 350F.

Whisk together paprika, 2 tsp. of the salt and 1 tsp of the cayenne and set aside.

In a mixer beat butter and sugar until fluffy.

In another bowl, whisk together flour, curry, cumin and remaining salt and cayenne. Beat flour mixture into butter mixture until just combined.

Knead on a lightly floured board about 8 times, or just until it comes together. Divide into 4 pieces and on waxed paper, roll each into a 3/4 inch log. Sprinkle each log with 1/4 of spice mixture and roll log until it is coated. Wrap each log in the waxed paper and freeze just until firm, about 15-20 minutes. Remove carefully from waxed paper and slice into 1/2 inch slices. Place on baking sheets about 1/4-inch apart and bake on center rack about 15 minutes, or until lightly browned.

Gently loosen, but do not remove from baking sheets, and let cool on sheets. Carefully remove to serving dish (they will be fragile). Makes about 140 shortbread bites.

If frozen and made ahead, allow to thaw about 15 minutes at room temp to facilitate slicing.

PS: since I do not bother with unsalted butter, I would reduce the salt 1/8 tsp.

• This topic was modified 9 years, 9 months ago by BakerAunt.

[BakerAunt]

Christmas Ribbon Cookies II
Submitted by frick on November 14, 2011 at 9:03 pm

This slice and bake color is in three tiers of color and flavor, and it's easy to vary the flavors.

2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter
1 1/2 cups sugar
1 egg
1 teaspoon vanilla
1/4 cup chopped candied cherries
1/4 cup chopped pecans
1 ounce milk chocolate, melted
2 tablespoons poppy seeds, optional

Mix together the flour, baking powder and salt. Set aside. Cream butter and sugar. Beat in the egg and vanilla. Stir in the flour mixture.

Divide dough into 3 parts. Mix the chocolate and nuts into one part and press evenly into the bottom of a waxed paper lined 9x5" loaf pan. Set pan in freezer for a few minutes or until firm. Stir the cherries into the second dough third and press evenly into pan over the chocolate layer. Put back in freezer until second layer is firm. Add poppy seeds to the remaining dough and press evenly over the cherry layer. Cover pan and chill in the refrigerator until firm.

Remove dough from loaf pan and cut into thin slices (about 1/8 inch). Bake about 10 minutes at 375ºF. Watch closely because they can burn fast, but they should be starting to color around the edges.
Notes: These cookies should be crispy when completely cool. If they are not, they may be sliced too thick, not baked long enough or oven is too hot. Leave some space between them on the cookie sheets--they grow quite a bit. I make my slices across the short side of the loaf (side to side) and then cut that in half for two medium-size cookies.

comments

Submitted by buttercup on Tue, 2011-11-15 22:35.
I love these cookies. I have been making them for years (2006) from the old bc. I can't believe it's that time of year already. Happy Holidays.

Submitted by Vernetta on Mon, 2011-11-28 23:02.
What other flavors have bakers used? They sound tasty and easy to make with my grandkids, but I don't know if they would like the cherry layer.

Submitted by KIDPIZZA on Wed, 2011-11-30 13:50.
VERNATTA: Good morning. Vernatta, I have never made this recipe. I can only provide you with some ideas for your consideration.
TRY: Preserves like Rasberry (SEEDLESS) Orange Marmelade, Apple pie filling (In a can).
Just some thoughts for you. Enjoy the rest of the day young lady.
~KIDPIZZA.

Submitted by tywoodman on Sun, 2011-12-11 14:35.
I have never tried this recipe either, but I bet you could put the crushed peppermint chips instead of the cherries. most kids like peppermint!! 🙂

• This topic was modified 9 years, 9 months ago by BakerAunt.

[BakerAunt]

Christmas Ribbon Cookies
Submitted by frick on November 14, 2011 at 9:06 pm

A colorful cookie in three parts, very festive

2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter
1 1/2 cups sugar
1 egg
1 teaspoon vanilla
1/4 cup chopped candied cherries
1/4 cup chopped pecans
1 ounce milk chocolate, melted
2 tablespoons finely chopped candied ginger

Mix together the flour, baking powder and salt. Set aside. Cream butter and sugar. Beat in the egg and vanilla. Stir in the flour mixture.

Divide dough into 3 parts. Mix the chocolate and nuts into one part and press evenly into the bottom of a waxed paper lined 9x5" loaf pan. Set pan in freezer for a few minutes or until firm. Stir the cherries into the second dough third and press evenly into pan over the chocolate layer. Put back in freezer until second layer is firm. Add nuts or poppy seeds to the remaining dough and press evenly over the cherry layer. Cover pan and chill in the refrigerator until firm.

Remove dough from loaf pan and cut into thin slices (about 1/8 inch). Bake about 10 minutes at 375ºF. Watch closely because they can burn fast, but they should be starting to color around the edges.
Notes: These cookies should be crispy when completely cool. If they are not, they may be sliced too thick, not baked long enough or oven is too hot. Leave some space between them on the cookie sheets--they grow quite a bit. I make my slices across the short side of the loaf (side to side) and then cut that in half for two medium-size cookies.

comments
Submitted by frick on Mon, 2011-11-14 22:12.
I also like to tint the cherry layer with a drop of red food coloring. The third layer also could be chopped pistachios and tinted green. It's easy to vary the colors and flavors of each layer.

My own version these days is:
layer one: white with ginger
layer two: pink with cherries
layer three: green with pistachios or walnuts

Submitted by leokali123 on Thu, 2011-12-01 00:42.
Divide the dough into 3 parts best gifts for Christmas. Stir the chocolate and nuts in a single press evenly on bottom and parchment paper-lined "9x5 bread pan Christmas gifts for kids. Place the pan with the freezer for a few minutes, or until firm. Mix the cherries in the second, third, and then Press the mixture evenly over chocolate layer. homemade gifts for Christmas

• This topic was modified 9 years, 9 months ago by BakerAunt.