Search Results for '("C'

[S_Wirth]

Melba (Raspberry/Currant) Sauce

Submitted by: jej
Last Updated: 6/9/2007

This colorful and delicious sauce can be used over ice cream, and is particularly delicious when used for Peach Melba: Top a peeled peach half with a scoop of ice cream; top with Melba Sauce and garnish with fresh raspberries. Another simple and simply delicious dessert is to serve Melba Sauce with angel food cake and ice cream, garnishing with fresh raspberries, when in season.

1 c. raspberry juice, fresh or canned [See below to make juice from fresh or frozen berries.]
1/2 c. currant jelly
1/2 c. sugar

1/2 T. cornstarch
1 T. cold water

1. Mix juice, jelly, and sugar in sauce pan. Bring to boiling point, stirring fairly constantly.

2. Mix cornstarch with cold water and, stirring or whisking constantly, add to the boiling mixture. Continue boiling, stirring or whisking to prevent burning and/or lumping, until mixture becomes thick and clear.

3. Strain and cool.

TO MAKE RASPBERRY JUICE:

My favorite way to do this is FIRST to start the process the night before you need the juice. That is so the the berries can hang from a cupboard door overnight and not be in anyone's way.

Having set the stage for that, first look over the berries and wash them, then heat them to get them juicy. It will help to mash them a bit with a potato masher. If you are using frozen ones from the store, just thaw them. If they are pretty much whole, I'd probably still warm them up and mash them.

Next, pour berries into the cheesecloth which has been dampened (wring it out from water) and 'layered.' To do this step, have ample cheesecloth, at least two layers -- or 'doubled' -- ready so you can 'line' a bowl which is right for the amount of berries: Line a large bowl if you have a lot of berries, a medium-sized one if that will hold them all, etc.

***NOTE: The cheesecloth is dampened with water and wrung out so that it doesn't soak up your precious juice.

Then, when the berries are in the cheesecloth in the bowl, gather the edges of the cheesecloth together and tie them -- hobo style -- with a strong string or cord. Use the string to hang the "bag" from the cupboard door handle over the bowl which is sitting on the counter. Hang the "ball of berries" (or bag) low enough to the bowl that it drips in without splashing all over.

In the morning, most of the work (extracting the juice from the berries) will have been done during the hanging. Of course, the ball/bag of berries can still be squeezed so every last bit of these luscious berries comes through.

[S_Wirth]

Custard Pudding: AKA ...Baked custard

Submitted by: jej
Last Updated: 3/11/2005

This version is one we use for pie, rice pudding and simply to bake. I make 1-1/2 times the recipe for a large casserole, whether or not I make it plain or with rice added.

4 eggs
2 c. milk
1 c. sugar
salt
nutmeg

Beat together, turn into single unbaked crust for immediate baking.

If for custard, set casserole in large pan of hot water in the oven. Bakes about 50 minutes or so. You need to test it. I find it is best to remove it from the oven just slightly undercooked, as the heat will finish it. A knife in the center will come out with just a little clinging, rather than clean. It will also "jiggle" a little in the center.
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This is another of my mother's recipes. It says to Steam it for 15 minutes. I think that was when she would make it in individual custard cups if anyone was sick (measles, mumps, flu, etc... )

4 c. milk
6 eggs
2 c. sugar (scant)
nutmeg (this was sprinkled over the top)
salt (opt)

Beat together. Steam 15 minutes.

[S_Wirth]

BAKLAVA

Submitted by: jej
Last Updated: 9/9/2007

4 cups walnuts finely chopped
1/2 cup sugar
1 teaspoon cinnamon

1 lb. Phyllo dough (leaves, sheets…)
1 cup butter or margarine
1 12-oz. jar honey

1. Mix together the first three ingredients. Set aside.

2. Grease a 9x13-inch baking pan.

3. Continue layering. Cut phyllo into 9x13-inch rectangles. Place layers of phyllo in pan, brushing each layer with butter.

4. After 6 layers, cover with 1 cup of nut mixture.

5. Continue layering as in steps 3 and 4. (This process usually requires more than just the one cup of butter for me.)

6. After layering is complete, use a sharp knife and cut through the layers in a triangle pattern, making 24 pieces. (I cut smaller pieces, making more than just 24.)

7. Bake at 300°F. for 1 hour. Heat honey and pour over hot Baklava. Let cool in the pan. Serve.

NOTE: I can easily use more than the 1 c. butter, probably the entire lb. I also will have extra honey available, in case it seems skimpy. I like to use the honey pure.

[S_Wirth]

Crema Caramella (Glazed Custard)

Submitted by: jej
Last Updated: 1/13/2010

This recipe comes from "A COOK'S TOUR OF ROME -- The Best Roman Food and Where to Find It," by Doris Muscatine. While we encountered this delicious caramel-glazed custard everywhere we went in Italy, this recipe is featured as a 'dessert specialty' of a restaurant called "Pastarellaro" in Rome's Trastevere quarter. Pastarellaro dates back to 1848, and has served the likes of the Russian Tzar Alexander III and the musician Puccini. Enjoy!

CREMA CARAMELLA (Caramel Glazed Custard)

Custard:

2 whole eggs
4 yolks
1/2 c. sugar
2 c. milk
vanilla to taste (recipe says "add a bit" LOL)

Caramel:

About 1/2 c. sugar
Water

MAKE THE CUSTARD: Beat together the whole eggs, yolks, and sugar in a large bowl. Heat the milk but do not boil; add a bit of vanilla. I add a good teaspoonful, probably. Add the milk, a very little bit at a time, all the while beating continuously with a wire whisk or wooden spoon. When all the milk is added, put the custard through a fine strainer. Now the custard can sit and the bubbles from beating and whisking disperse while a quart mold OR six individual molds are prepared in the following way:

MAKE THE CARAMEL: Recipe says to "melt the sugar in a low saucepan with just enough water to make it sticky--about two or three tablespoons. Cook until it takes on a good caramel color, but take care not to let it burn, as this will give it a bitter taste. The cooking should take only a few minutes. As it cooks, stir once or twice. Pour into the mold(s) and tip back and forth until the caramel coats all of the inside surfaces." ...read on...

This didn't work for me, or at least it didn't reach my expectations. So I attempted to use the "Joy of Cooking" method: "No water in non-ferrous pan over very low heat. Add water very slowly and carefully when desired color is achieved." Still not my ideal. ...still read on...

***Now I prefer to add NO water at all. This means to pour quickly when the sugar is melted and is a very light amber color. It immediately becomes VERY hard when poured into the 6 custard cups, but still provides sufficient caramel (I think, at least) for the custard: As the custard bakes, sufficient caramel liquifies to provide flavor and some "garnish" on and around the un-molded custard. If you wish for more, use one of the water methods; you may prefer the results.

BAKE THE CUSTARD: Put the caramelized mold(s) filled with the custard mixture in a larger pan with about two inches of very hot water, and bake for about forty-five minutes at 350 F. The temperature should maintain the water just below the boiling point. If it starts to boil, add a spoon of cold water and lower the heat a bit. When a knife inserted in the center comes out clean, the custard is cooked. Refrigerate until ready to use. Loosen the custard around the edges with a knife, and reverse quickly on an upside-down plate turned over the top of the mold. The Italians often prefer to un-mold the dessert at room temperature, so that the caramel has a runnier consistency. Serves six.

NOTE: We were served this dessert at a special dinner in a French home; the hostess had baked it in a single mold, which made a lovely presentation. In my opinion, that is for special occasions, although the individual servings could also make a very "dressy" presentation in sherbet stemware, also.

For every day, instead of using one mold, I prefer using individual (Pyrex) custard cups since there are just the two of us now. They offer more flexibility; e.g., my husband will often request a second serving, and the remainder is "untouched"? for later.

Some uses for the left-over egg whites may include:
Divinity candy
White 7-minute frosting or Miracle Frosting (posted)
Ornamental Icing
Royal Icing
Peanut Butter Tea Macaroons
Angel Food Cake
Scrambled Eggs (mix whites with whole eggs)

[S_Wirth]

CREAM PUFFS, plus their FILLINGS & ICINGS

Submitted by: jej
Last Updated: 7/30/2006

From Luigi Carnacina's Italian Cookbook, "Great Italian Cooking." See the "Cream Puff Tree" recipe for more info on the source.

I. The DOUGH and CREAM PUFFS
A) Cream Puff Dough
B) Custard Cream Puffs
C) Chocolate Cream Puffs
D) Mocha Cream Puffs
E) Whipped-Cream Filled Cream Puffs
F) Zabaglione Cream Puffs

II. The FILLINGS and ICINGS
A) Pastry Cream
B) Cold Zabaglione
C) Chocolate Icing
D) Fondant Icing

III. The CAKE and GARNISHES for CROQUEMBOUCHE
A) Genoise Base for Petits Fours
B) Glaceed Strawberries

I. The DOUGH and CREAM PUFFS

A) CREAM PUFF DOUGH (pasta per choux fine)
1 cup cold water
1/2 cup butter
1/4 teaspoon salt
optional: 1 tablespoon sugar
1 cup sifted all-purpose flour
4 eggs

Place the water, butter, salt, and optional sugar in a heavy saucepan and bring to a rapid boil over high heat. When the butter has melted remove the pan from the fire and dump in the flour, all at once. Stir briskly with a wooden spoon until the flour has been thoroughly incorporated and return the pan to the stove, reducing the heat to very low, and continue stirring until the mixture forms a ball and leaves the sides and bottom of the pan.

Remove the pan from the stove, let it cool for 5 minutes, and then add the eggs, 1 at a time, beating vigorously after each addition (an electric mixer is a help here). After the last egg has been added, beat the mixture until it becomes smooth and glossy. When this has been accomplished, the dough is now ready for a variety of uses: cream puffs, ?clairs, etc.

SHAPING AND BAKING:

The dough may be placed in a large pastry bag fitted with a large plain tip, or dropped by spoonful onto a lightly greased baking sheet. The dough expands to twice its size when baked, so this should be your guide when spacing the puffs on the baking sheet.

Place in a 425-degree oven for 15 minutes, then reduce the heat to 300 degrees and bake for an additional 15 to 20 minutes. They should be well puffed by now and no traces of moisture should be left on the surfaces. One may make a test at this point by cutting one open and seeing if the inside is dryish. It will not be totally dry, however.

Remove the puffs from the oven, cut a slit in the side of each, and allow them to cool thoroughly on a cake rack. Do not cover them while the least bit warm, as this will make them soggy. Also, do not fill until just before serving. Makes 12 large puffs or 24 small ones.

NOTE: Care should be taken that the oven is not too hot, for then the dough will rise too rapidly and subsequently collapse. If the puffs are large, split them open, scrape out any moist parts clinging to the insides, and dry them in a 350-degree oven for 10 minutes. Never fill a hot puff with a cold mixture and vice versa. Baked puffs may also be frozen, unfilled.

B) CUSTARD CREAM PUFFS (choux alla crema vanigliata) 24 small or 12 medium puffs.

1 recipe Cream Puff Dough flavored with 1 T. orange flower water
1 recipe Pastry Cream
3 T. unblanched almonds, sliced paper thin (See Note A below)
3 T. vanilla confectioners? sugar (See Note B below)

Prepare the dough as indicated, adding the orange flower water just before the flour is dumped in.

Lightly butter a large baking sheet, place the dough in a pastry bag fitted with a large plain tip (or just use the nozzle of the bag) and pipe on 12 medium balls of dough or 24 small ones. Bake as directed.

Before cooling, pierce the bottoms with the tip of a small sharp knife. When cool, place the pastry cream in a pastry bag fitted with a medium plain tip, and fill each puff with the cream.

Mix the almonds and sugar together and dust the surface of each puff with the mixture.

Note A:

SHREDDED, SLIVERED, OR SLICED ALMONDS (Mandorle sfilettate)

1/2 pound freshly blanched almonds
1 quart boiling lightly salted water

Place the freshly blanched almonds in the boiling water and cook them for 10 minutes.
Remove pan from stove and leave the almonds in it until the water is cool. Take them out, a few at a time, and with a very sharp paring knife cut them in thin slices, lengthwise slivers, or then shreds. Place these in a single layer in a baking pan and dry them out in a 200-degree oven for 1 hour, turning from time to time with a spatula. They should not brown. If they do, lower the oven to 150. When dry, spread them out on paper towels to cool, and when totally cool store in tightly covered jars, which may be kept in the refrigerator if the weather is warm. Makes about 2 cups.

Note B: VANILLA SUGAR (Zucchero vanigliato)

Vanilla sugar provides a more concentrated and fresher vanilla flavor in desserts than vanilla extract. It keeps for a long time, in fact, the longer the better. The vanilla beans will have to be replaced after about 6 months.

2 pounds sugar
2 vanilla beans, split and cut in 1-inch lengths

Mix sugar and vanilla beans together. Pour into a jar with a tight-fitting cover and let stand for 3 days before using. As sugar is used, replace it with fresh sugar, mixing it with the sugar remaining in the jar. Store in a dry place.

Confectioners? Vanilla Sugar: Use sifted confectioners? sugar.

Superfine Vanilla Sugar. Use superfine sugar.

C) CHOCOLATE CREAM PUFFS (choux alla crema al chioccolato) (24 or 12, as above)

1 recipe Cream Puff Dough
1 recipe Pastry Cream, flavored with 2 squares melted bitter chocolate
1/2 cup Chocolate Fondant Icing (See Fondant Icing)

Prepare and bake puffs as indicated.
When filled, glaze the top of each puff with a little of the fondant icing.

D) MOCHA CREAM PUFFS (24 or 12, as above)

1 recipe Cream Puff Dough
1 recipe Pastry Cream
2 T. powdered instant coffee (or 1/4 cup triple-strength brewed coffee), 1 T. cocoa, and 2 tsp. vanilla extract
1/2 cup Fondant Icing

Prepare and bake puffs as indicated.
When filled, glaze the top of each puff with a little of the Fondant Icing.

E) WHIPPED-CREAM-FILLED CREAM PUFFS

1 recipe Cream Puff Dough
2 cups heavy cream
6 T. vanilla superfine sugar (See Custard Cream Puffs, Note B.) OR 6 T. superfine sugar and 2 tsp. vanilla extract
Confectioners? sugar, sifted

Prepare and bake puffs as indicated.
When cool, fill with the following: Whip the cream in well-chilled bowl until it is thick. Beat in the vanilla-flavored sugar OR the superfine sugar and vanilla extract.
Fill as indicated in Cream Puff Dough recipe, and dust the top of each puff with the confectioners? sugar.

F) ZABAGLIONE CREAM PUFFS (Choux allo zabaione) (24 or 12, as above)

Recipe Cream Puff Dough
1 recipe Cold Zabaglione
1/2 recipe Fondant Icing

Prepare and fill as indicated in Cream Puff Dough recipe.
When filled, glaze the top of each puff with the white fondant.

II. The FILLINGS and ICINGS

A) PASTRY CREAM

3/4 cup superfine sugar
6 or 7 egg yolks
1/3 cup sifted flour
Pinch salt
2-inch piece vanilla bean OR 1-1/2 tsp. vanilla extract
2 cups milk, scalded

Beat the sugar with the yolks until pale and fluffy. Slowly add the flour and then the salt.
Scald the milk with the vanilla bean, and stir into the egg mixture. Pour into a heavy saucepan.

Place saucepan over low heat, and stir constantly with a wire whisk until thick and lumpy. Remove from stove, discard vanilla bean, and whip vigorously with whisk (do NOT use a rotary or electric beater, as it will ?break down? the flour and thin the mixture) until smooth.

Return to stove and stir constantly with whisk, scraping bottom often to prevent scorching, until it begins to bubble slowly. Turn down heat as low as possible, and continue beating and stirring for 3 more minutes.

Remove from stove (beat in vanilla extract at this point, if vanilla bean was not used) and pour into a bowl. Cover with plastic self-adhesive (this prevents a crust from forming). Chill in refrigerator until cold and stiff.

B) COLD ZABAGLIONE (Zabaione ghiacciato al Marsala) (Serves 8)

Since regular Zagalione will not stand without separating, this is an excellent recipe for those who wish for the taste and texture of Zabaglione but desire a cold dessert. It makes an excellent filling for small cream puffs or ?clairs, and might even be used to fill a cake.

7 egg yolks
3/4 cup superfine sugar
1 cup sweet Marsala wine
1/2 tsp. vanilla extract
Grated peel of 1/2 lemon (no white part)
Pinch cinnamon
1 cup heavy cream, whipped

Place the first 3 ingredients in the top of a double boiler (it should be a round-bottomed container, but if non is available, use a heat-proof bowl that will fit into the top of a pot) and place over hot (not boiling) water. The bottom of the container holding the eggs should never touch the water. Beat with a wire whisk, scraping the sides and bottom, constantly until the mixture begins to foam up.

Gradually add the Marsala in a steady trickle. Continue beating until the mixture forms very soft mounds (as opposed to soft peaks in a meringue). Remove it immediately from the stove and continue beating until cool. Here an electric beater may be used, although a whisk must be used in the basic preparation, since it is far more efficient in scraping the sides and bottom of the pan, and incorporates much more air into the preparation.

When cooled to room temperature, add the vanilla, lemon peel, and cinnamon. Place the bowl in a larger bowl filed with cracked ice, and continue beating until the mixture is chilled through. Beat the cream in a chilled bowl until stiff and fold it into the ice-cold Zabaglione. Pour into tall glasses (or into a glass serving bowl) and chill until ready to serve.

C) CHOCOLATE ICING (Ghiaccia al cioccolato)

4 squares bitter chocolate, grated
1/3 cup heavy cream
4 cups (more or less) sifted confectioners? sugar
Pinch salt
1-1/2 tsp. vanilla extract

Place the grated chocolate and cream in a small bowl. Place over boiling water until chocolate has melted. Mix well until blended.

Place 3 cups of the sugar and the pinch salt in a large bowl and gradually add the melted chocolate. Beat until blended. If too thin to spread, add more sugar; if too thick, add warm cream by the teaspoonful until desired consistency is reached. Beat in vanilla.

Spread at once with a spatula dipped from time to time in hot water.
Makes enough to fill and ice 2 8-inch layers.

D) FONDANT ICING (Ghiaccia al fondante)

2 cups superfine sugar
2/3 cup warm water
Pinch cream of tartar (or 1 T. white corn syrup)

1) Mix all ingredients together and stir for at least 10 minutes until the sugar dissolves (or place in blender and whirl at high speed for 2 minutes). This MUST be done previous to cooking, as the syrup must never be stirred once it is placed on the stove?if it is stirred at that point, the sugar will crystallize and the fondant will be impossible to make.

2) When the sugar is dissolved, place it in a small, heavy saucepan and bring to a boil over moderate heat. When it comes to a boil, cover the pan to allow the steam to wash down any sugar crystals clinging to its sides. Remove cover after 2 minutes and continue cooking until syrup reaches the soft ball stage (238 F. on the candy thermometer).

3) Pour it out immediately onto a lightly oiled marble slab or a large platter. Let it cool until it is cool to the touch and does not stick to the fingers. Then take a spatula and knead the paste over onto itself until it turns opaque white (this takes about 3 minutes). Gather the mass into your hands and knead it until it becomes white and creamy (it must be done in the hands as body heat is vital here).

4) Shape it into a roll or ball and place it in a jar with a screw top. Cover tightly and allow it to ripen in the refrigerator for 2 days before using.

5) TO USE AS ICING, treat it as follows: take the amount needed and place it in a small, heavy enamel saucepan. Place the pan on an asbestos pad over medium heat and thin the fondant with a little boiling milk or water to the proportion of about 1 or 2 drops to 1/2 cup fondant. Remove from stove and stir until lukewarm. If still too thick, add a few more drops of hot liquid. Flavor and color as follows:

CHOCOLATE Fondant: 1 T. grated bitter chocolate added to fondant while melting; add no liquid.

COFFEE Fondant: Use strong coffee in place of milk or water in thinning fondant.

GREEN (Pistachio) Fondant: 2 drops green vegetable color and 1/2 tsp. almond extract.

PINK Fondant: 1 or 2 drops red vegetable color and 1/2 tsp. almond extract.

LEMON (Yellow) Fondant: 1 or 2 drops yellow food coloring and 1/2 tsp. lemon extract.

ORANGE (Fondant: 1/2 drop yellow food coloring and 1/2 drop red food coloring, plus 1/2 tsp. orange extract or 1 tsp. orange flower water.

The color choices are unlimited. Liqueurs of your choice may be used as flavoring. Do not, however, over-flavor or over-color. Deep blue might have a distressing effect, not because of its taste, but because of its psychological effects. The same applies to any color not pastel in shade. The amounts given above are for 1/2 cup fondant and 1 tsp. (or more) hot liquid.

WARNING: Do not overheat fondant or it will lose its gloss. Do not add cold liquid to the fondant or it might revert to clear sugar syrup.

III. The CAKE and GARNISHES for CROQUEMBOUCHE

A) GENOISE BASE for PETITS FOURS (Pasta genovese per biscotti e per petits fours)

This is the classic base. It is very delicate, and the butter lends it added richness.

8 eggs
1 cup superfine sugar
Pinch salt
1-1/2 cups triple-sifted cake flour
3/4 cup lukewarm Clarified Butter (See Note A, below)
1 tsp. vanilla (or other) extract

Put the eggs, sugar, and salt into a large, deep bowl (preferably of unlined copper), and place the bowl over hot (not boiling) water. Beat with a wire whisk until pale and lemon colored and greatly increased in volume. When the batter falls from the beater in a slowly dissolving ribbon, remove from heat. Continue beating until the mixture is cool.

Gradually stir in the flour (do not beat, but stir, blending it in well) and finally stir in the clarified butter gradually, a tablespoon at a time, mixing only until no trace remains. Flavor as desired.

Butter a baking pan of the size most suitable (See Note B, below), line it with wax paper, butter that, and dust with flour, tapping out the excess. Pour in batter and bake in a 350-degree oven for 35 minutes, or until cake tester comes out clean. Turn out onto a cake rack, carefully peel off paper, and use as desired.

NOTE A: CLARIFIED BUTTER (Burro chiarificato or epurato)

Clarified butter is butter reduced to pure fat, purified of all milky particles and sediment. It is frequently used for saut?ing foods, since the pure fat will not burn as quickly as butter that contains milk solids. It is also used in many delicate cakes and pastries and for greasing cake pans where the milk content of ordinary butter might make dough or batter stick.

Melt any given quantity of sweet butter in a heavy saucepan over very low heat (or in a low ?200 degree?oven) until white foam rises to the top. Skim off the foam and continue cooking until no more foam rises and all particles in the butter sink to the bottom of the pan. Be very careful not to allow the butter to color too much, especially when using for cakes or pastries, as it will acquire a nutty flavor. Pour off the clear, purified butter from the top into a container or remove it with a bulb-baster. The residue may be used as a final enrichment for sauces and soups. Both may be stored for as long as a week in the refrigerator or kept frozen for several weeks.

Clarified butter may be used as is, or with the addition of lemon juice, salt, and pepper, as a simple sauce for a wide variety of vegetables.

NOTE B: PAN SIZES:

A 9- by 12-inch baking tin is suggested for single layer petit fours.
A 10- by 14-inch pan is used for making petit fours in 2 layers.
For a thinner cake, a wider pan may be used.

(No further suggestions are given. I don?t know what kind of ?rise? this recipe produces, but I?d be inclined to do a ?trial run? first, using the size round baking pan needed for the height of ?cream puff tree? I wanted to make. I?d use two round pans, at least, or maybe consider dividing the ingredients by two, to make only a half recipe, still aware that I don?t know how high the cake will rise. Hope this helps.)

B) GLACEED STRAWBERRIES (Fragole caramellate)

3 dozen extra-large, perfect strawberries (wit long stems attached, if possible)
3 cups sugar
1 cup water
1 T. white corn syrup

Place the sugar, water, and corn syrup in a small, deep, heavy saucepan. Place over medium heat and stir until sugar is dissolved. Allow to cook until it almost reaches the caramel stage (290 degrees on candy thermometer), turn off the heat, and place the pan in a larger pan filled with boiling water. (This arrests the cooking process, yet keeps the syrup to and liquid.)

Dip the berries, holding them by their stems. Serve as soon as coating is cool.

Note: Ordinary strawberries, hulled, may be dipped into the syrup with tongs.

[S_Wirth]

Cream Puff Tree or CROQUEMBUCHE

Submitted by: jej
Last Updated: 10/27/2005

CROQUEMBOUCHE (Cream Puff Tree)

[This recipe comes from "Great Italian Cooking" by Luigi Carnacina. I've had this book for years. I am giving the "Croquembouche/Cream Puff Tree" (assembly) directions as they are in the book. Luigi has the actual individual recipes in various sections in the book. I am placing them separately. They are called "DESSERT -- CREAM PUFFS, plus their FILLINGS & ICINGS," all in one big section together, so you do not have to hunt all through my recipes for them. I have a few observations which I am italicizing. I am not sure what will happen to the italics when they are posted into my recipe collection, but if they don't work, I'll try to edit and make corrections.]

Luigi says:
"This magnificent dessert is extremely festive and impressive to look at, delightful to eat, and not terribly difficult to make. If one can make cream puffs and caramel, the effort expended on this confection is mainly patience. Although it is time consuming to prepare, one should not become panicky or hasty. Work calmly and all will be well."

1-1/2 recipe Cream Puff Dough
1 recipe Pastry Cream (the filling)
1 cup Fondant Icing
1 cup Chocolate Icing
1/2 recipe Genoise Base for Petits Fours
Caramel: 1 cup sugar & 1/3 cup cold water

Garnishes:
6 thin wedges candied citron
9 small wedges candied pineapple
15 Glaceed Strawberries, made with tiniest berries available
1/4 cup pistachio nuts, chopped
1/2 Fondant Icing
(Optional: chocolate lattice crown (see note below)

1) Place the cream puff dough in a pastry bag fitted with the large plain tip (or use the nozzle of the bag) and pipe out 40 small puffs about the size of a very small walnut onto a lightly buttered baking sheet. (When baked they should be 1-1/2 inches in diameter.) Bake as indicated in Cream Puff Dough recipe instructions.

2) Butter a 9-inch cake tin, line it with wax paper, butter that, dust with flour, and shake out the excess. Pour in the Genoise batter and bake as directed in that recipe. When baked, remove from oven, turn out on a cake rack, carefully peel off the paper, and cool. It should be a VERY thin cake.

3) Meanwhile prepare the pastry cream and allow it to chill, and prepare the fondant and icing. Have the garnishes all prepared and set out on plates. When the cake, puffs, and cream are properly cooked, begin your preparation.
________________________________________________________________________
4) Fill each of the puffs with the pastry cream as indicated in the Cream Puff recipe. Spread the sides of 18 of the puffs with the fondant icing, leaving their tops and bottoms un-iced. Pour the rest of the icing over the cake, which has been placed on a large platter.

5) While the icing is still warm, press in 18 of the puffs as follows: draw an 8-inch circle on top of the cake and arrange 11 of the fondant-iced puffs around it, with their sides touching. Fill the center space with 7 of the un-iced filled puffs. Ice the remaining puffs with chocolate icing (you may choose to merely decorate some of them with thin lines and swirls of chocolate icing, squeezed from a stiff paper cornucopia with the end snipped off). Leave one puff un-iced and undecorated. Place all of the puffs and the puff-topped iced cake in the refrigerator. Make sure the loose puffs do not touch.

6) Place the sugar and water for the caramel in a small, very heavy saucepan. Stir to dissolve the sugar for about 5 minutes and then cook until a caramel syrup is formed, deep golden in color (356 degrees on a candy thermometer). Remove from heat at once and place saucepan in a larger pan of boiling water. (This arrests the cooking of the caramel, which must not burn, yet keeps it hot.)

7) Remove the puffs from the refrigerator. Take the chocolate-iced puffs and dip their bottoms in the caramel, 1 at a time. Use tongs for this as the caramel is very hot and can cause a serious burn. Arrange them over the un-iced puffs on top of the iced cake. This will give you a small circle of puffs, leaving the outer layer of ring of fondant-iced puffs uncovered. This is to be the 'second story' of the cake. It should take 8 or 9 puffs. When this has been done, fill the empty space in the center with 1 or 2 more puffs, dipping the bottoms of each in the caramel.

[NOTE: The 4th sentence says to "arrange them over the un-iced puffs on top." The last sentence suggests that it should be only a ring of the chocolate-iced puffs, leaving the center free to receive the "1 or 2 more puffs." If you do not question the paragraph as written, ignore this Note. --jej]

8) The third 'story' should take 6 puffs, the fourth 4 puffs, each dipped in caramel and placed on the last story at once, before the syrup has cooled. The caramel acts as a cement holding the layers together. Take the single un-iced puff and dip it totally in the caramel, then place it on the 'peak,' at the top of the cake (or tree).

9) Press the chopped pistachios around the side of the cake base. Place a glaceed strawberry between each puff of the first layer; place a wedge of candied pineapple between each puff of the second layer; place a wedge of candied citron between those of the third and fourth layers; and place a glaceed strawberry between each puff of the fifth layer. Place the 1/2 cup of fondant icing in a pastry bag fitted with a medium star tip and pipe on little dabs of icing as shown in the picture.

[NOTE: The 'little dabs' are shown between each puff of the first layer, but sort of 'back in.' They are not resting on the glaceed strawberries. The next layer to receive dabs of this icing is the third layer. Because the croquembouche in the picture has 7 layers (counting the single puff at the top!), the next puffs are between the puffs of the fifth layer. This is another 'place them where you'd like them' kind of thing, INO. --jej]

10) Crown the tree with the optional chocolate crown. Serve as soon as possible. Serves 12.

NOTE: The chocolate crown is almost impossible to make without a special kind of chocolate used by candy makers, called 'dipping' chocolate, which hardens after it has melted. Regular baking chocolate will not harden enough. If you can obtain dipping chocolate, make the lattice as follows: Lightly butter a large sheet of aluminum foil, drape it over rolling pin, leaving a wide 'skirt' at the bottom. This will give you a curved surface. Heat the chocolate in a cup overwarm water until it is just melted. Pour it into a nucopia made of stiff paper. Snip off the end to make a tiny hole. Pipe the chocolate in strips on to the foil, to create 3 tear-shaped lattices as shown in the photograph. (They come to a point at the top, with several 'strands' at the bottom. Think of a trellis upside-down, but it is more streamlined. The 'cross' pieces in the picture are curved, rather than going straight across.) Let the chocolate cool, then carefully peel off the foil. Tuck the bottom edges of each lattice under the top puff and fix it in place with a little cool fondant icing. (In the picture, the lattices with the puff inside made me think a little of a bird cage.)

For additional effect, the example shown in the photograph has been made in 7 layers. If you wish to accomplish this, increase all ingredients by 1/2 and make 60 puffs, etc. Also, the photographed example is further garnished with glaceed apple slices. These are made by slicing a red unpeeled apple into very thin wedges and treating them in the same manner as Glaceed Strawberries (see recipe).

[S_Wirth]

Crockpot Bread Dressing

Submitted by: jej
Last Updated: 11/19/2007

This recipe comes from a small community newspaper. The author of the column writes:

"Accompanying the turkey, or if you have a small gathering, the Cornish hen or chicken, you probably will serve some kind of stuffing inside the bird. Or, you may opt for dressing -- which is the same thing but cooked outside the bird in a separate roaster or bowl. If you want to dress it up a little this year, here are some suggestions.

The stuffing should be a bit drier than a dressing because the juice from the turkey will keep it moist. Remember that stuffing usually expands a bit, too, so don't overpack it.

Use dried bread or croutons or slice leftover bread and let it dry overnight or bake it in a low oven for 45 minutes or so until it is dry. Bread that is too moist will make a soggy, sticky dressing.

Variations on a theme can include adding fruit or nuts to your favorite recipe. Try raisins, craisins (dried cranberries), chopped prunes, diced apples or pears, pecans or walnuts or a combination.

Seasonings can be adjusted to your taste. For a traditional flavor, use dried sage, then add parsley and thyme to taste. Savory and garlic will add additional layers to the taste.

If you like the traditional style dressing but are running out of ovens and burners, try this recipe for a crockpot."

Here is the recipe:

CROCKPOT DRESSING ------ Serves 12

2/3 cup butter
2 cups chopped onion
2 cups chopped celery
1/4 cup chopped parsley
12 cups day-old bread cubes, dried overnight
1 tsp. poultry seasoning
1 Tbsp. dried sage leaves
1 Tbsp. dried thyme leaves
1 tsp. dried savory leaves
1 tsp. salt
1/4 tsp. garlic powder
3-1/2 cups chicken or turkey broth
3 eggs, beaten

1) Cut up dried bread and place in a 5-6 quart crock pot.

2) In a heavy skillet, melt butter over low heat. Add onion, celery and parsley; cook and stir for 2 to 3 minutes. Pour over bread cubes, then add all seasonings and toss well. Pour in enough broth to moisten, about 1/3 cup at a time, tossing with fork. Don't make it too wet. Add eggs and mix well..

3) Cover and cook on low for 6-8 hours, sprinkling with chicken stock once or twice during the cooking time.

[S_Wirth]

ULTIMATE CHOCOLATE CHIP COOKIES

Submitted by: jej
Last Updated: 1/28/2007

This is my most successful choc. chip cookie recipe ever.

• ULTIMATE CHOCOLATE CHIP COOKIES (from Crisco can)

• 3/4 c. butter-flavor Crisco
• 1-1/4 c. firmly packed light brown sugar
• 2 T. milk
• 1 T. vanilla
• 1 egg
• 1-3/4 c. all-purpose flour
• 1 t. salt (I only use 1/2 t.)
• 3/4 t. baking soda
• 1 c. semi-seeet choc. chips (we prefer milk choc.)
• 1 c. coarselly chopped pecans (optional)*
• *If nuts are omitted, add an additional 1/2 c. choc. chips

• 1. Heat oven to 375F. Place sheets of foil on counter top for cooling cookies. (I use wire racks)

• 2. Combine shortening, brown sugar, milk, and vanilla in large bowl. Beat at med. speed of elect. mixer until well blended. Beat egg into creamed mixture.

• 3. Combine flour, salt, and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips and pecan pieces.

• 4. Drop rounded tablespoonfuls of dough 3 inches apart onto ungreased baking sheet.

• 5. Bake one baking sheet at a time at 375F. for 8-10 minutes for chewy cookies, or 11-13 minutes for crisp cookies. DO NOT OVERBAKE. (Watch... my oven temp. varies.) Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. Makes about 3 dozen cookies.

• ULTIMATE DOUBLE CHOCOLATE CHIP COOKIES - variation.

• This variation came from a Pillsbury Best All-Purpose Flour Bag. Follow the above recipe exactly, except omit the pecans and add:

• 3/4 c. semi-sweet chocolate chips
• 3/4 c. semi-sweet mini chocolate chips

• [Note: Again, we use milk chocolate chips.]

[S_Wirth]

Scotch Shortbread Cut-out Cookies

Submitted by: jej
Last Updated: 8/27/2009

This is a very simple "Scotch Shortbread" recipe (from a big paperback Betty Crocker "Cookie Book") that I love to make for my little grandson in Maryland. I pack these cookies in Baggies and sheets of plastic, plus plenty of bubble wrap, and send them to him, and so far they've arrived in good shape. (Of course, they can hardly get the plastic wrap off, but the cookies are secure and haven't arrived as 'crumbs' yet. 😉

Testaments to the beauty of this recipe might include the fact that you will wrestle with

(1) ONLY 3 INGREDIENTS, the consequence being that it is
(2) EASY-TO-MAKE. Add to that the bonafide option of
(3) BUTTER OR MARGARINE. The purists will immediately rise up and scoff, "Margarine!" -- and 2 1/2 years ago I would have been one of those leading the pack! However, as the old adage says, "Experience is the Best Teacher." Our grandson in his first year could not have dairy products. (If our daughter, while she was nursing him, forgot and ate a tiny piece of cheese or put the least bit of butter on a piece of bread, the baby had the worst tummyaches, or so we interpreted his distress, which was evidenced by prolonged crying and sometimes breaking out. Fortunately, rice milk resolved the problem.) Meanwhile, I don't use just any old margarine; the ONLY margarine I EVER use for these is FLEISCHMANN'S UNSALTED MARGARINE, which is DAIRY-FREE. You will also note that the box states Pareve. It makes an incredibly good cookie, which passes the final and most crucial test

(4) THE TASTE-BUDS OF MY (now late) 100% LITTLE SCOTS MOTHER-IN-LAW.

Here's Betty's wonderful recipe:

3/4 c. butter OR margarine (I recommend Fleischmann's Unsalted Margarine)
1/4 c. sugar
2 c. all-purpose flour

1) Mix butter and sugar thoroughly. Measure flour. (Betty C. says to dip or sift. I weigh it, using 4 oz. to the cup, but I don't 'skimp.') Work in flour with hands. Chill dough. (I recommend flattening it before chilling for ease of rolling later.)

2) Heat oven to 350 degrees F. (moderate).

3) Roll dough 1/3 to 1/2" thick. (Again, this is the baker's choice. You may make it thinner; I often like 1/4" for tiny cookies for the little one, or slightly less if making a sandwich cookie.)

4) Cut into fancy shapes (small leaves, ovals, squares, etc.). Make small rounds and flute edges, if desired, by pinching between fingers as for pie crust. Place on ungreased baking sheet. (I like parchment paper -- easy clean-up.)

5) Bake 20 to 25 minutes. The top should NOT GET BROWN. (I personally like a longer baking time and a little lower temp. Also, if thinner cookies baking time is lessened.)

6) Makes about 2 dozen 1-1/2"x1" cookies. (I often double this recipe.)

***NOTE: Betty C. says, "Do not use self-rising flour in this recipe."

[S_Wirth]

Martha's Walnut and Brown Sugar Rugalach

Submitted by: jej
Last Updated: 7/25/2008

• This recipe comes from a little magazine put out by M. Stewart called “FOOD - Everyday: Fun, Festive, Fast.” A friend who is very particular about food found the recipe, and preferred it over my mine, requesting that I make it along other items for a party she was hosting. [My notes are enclosed in brackets.]

• PART I:

• 1 c. unsalted butter, room temp.
• 1 8-oz. pkg. cream cheese, room temp.
• 2 T. granulated sugar
• 1/2 t. salt
• 2 c. all-purpose flour

Blend the first four ingredients together, THEN add the flour. If you have a food processor, pulse just until a dough forms. [My food processor is too small for this, so I blended the first four ingredients, then added the flour, incorporating it ONLY until it came together. The key is to not overwork the dough.]

• Divide dough into two discs and flatten. Wrap each airtight and refrigerate from 2 hours to 2 days, or freeze up to 3 months.

• PART II:

• Preheat oven: 350F. Place 2 oven racks so they divide oven into thirds. (One rack at 1/3, the other at 2/3.)

• Line 2 baking sheets with parchment paper.

• Make egg wash: Add 1 t. water to 1 large egg, slightly beaten. Set aside.

• Prepare filling: 1 c. walnuts, finely chopped, and 1/2 c. (4 oz.) packed brown sugar. This amount will be divided between the 2 discs.

• PART III:

• Place one dough disc onto parchment with flour.

Roll the disc to an 11-inch circle, about 1/4-inch thick. Dust lightly with flour as needed. [Note E, above.]

• Using a dinner plate as a guide, cut a perfect circle from the rolled dough. Discard the scraps.

Brush circle of dough with egg wash, then sprinkle with half of the filling. Leave a narrow edge plain around the outside and a 1-inch circle without filling at the center of the circle.

• PART IV:

• Cut each circle into 16 equal triangles with a pizza cutter or a very sharp knife.

• Starting at the wide end, roll up each triangle and place seam-side down on the baking sheet.
• [At this point, I put the cut circle went into the fridge for a few minutes to cool down and firm up. It is impossible to roll the triangles without removing them from the circle, of course; and they are MUCH EASIER to remove (on a narrow metal spatula) when cold.]

Brush again with egg wash, when entire sheet is ready for the oven.

Bake 30-32 minutes, until golden brown. Transfer to wire rack to cool.

• Yield: 32 cookies.

[S_Wirth]

LIFE-LIKE SUGAR COOKIES, SPICY MOLASSES COOKIES, & Decorating them...

Submitted by: jej
Last Updated: 3/11/2005

This posting is for two different cookie recipes, plus two methods for decorating them, plus a glaze. I generally preferred the Stained Glass decorating procedure, as it gives very effective results. (Don't recall if I even tried the Paint Box Method.)

One of the cookie recipes has an emphatic "Good!" written in the corner. It also says I first made the cookies in November of 1983, and they cost 66 cents per batch! Can't beat that. Those are the "Life-Like Sugar Cookies" -- and the others, "Spicy Molasses Cookies," I haven't yet tried. Think I will, this year. All of this came aout of "The Kraft Kitchens."

I. LIFE-LIKE SUGAR COOKIES

Makes about 4 dozen cookies (depends on cutter sizes)

3/4 cup margarine (recipe calls for Parkay, but any will do)
1 cup sugar
2 eggs
1/2 teaspoon vanilla
3 cups flour
1 teaspoon baking powder
1 teaspoon salt

1) Cream margarine and sugar until light and fluffy. Blend in eggs and vanilla.

2) Add combined dry ingredients; mix well.

3) Chill 4 hours or overnight.

4) On floured surface roll out dough to 1/8-inch thickness. Cut with floured cookie cutters, pressing firmly on cutter. Place on ungreased cookie sheet.

***I like to roll out my dough between sheets of plastic lightly floured. I also like to use a mixture of equal parts flour and confectioners' sugar for rolling out the dough and flouring the cutters.

6) Bake at 400 F. 5-7 minutes. (Watch carefully to remove from oven at the point you like them.

7) Cool slightly, remove from cookie sheet.

8) Frost and decorate as you desire or using one of the ideas below.
___________________________________________________________________
II. SPICY MOLASSES COOKIES

Makes about 4-1/2 dozen cookies (depends on cutter sizes)

1 cup margarine (Parkay called for, as this is a Kraft recipe. I use another.)
1-1/2 cups sugar
1 egg
2 tablespoons molasses
3 cups flour
1 teaspoon soda
2 teaspoons cinnamon
2 teaspoons ginger
2 teaspoons cloves

1) Cream margarine and sugar until light and fluffy. Blend in egg and molasses.

2) Add combined dry ingredients; mix well.

3) Chill 4 hours or overnight.

4) On floured surface roll out dough to 1/8-inch thickness. Cut with floured cookie cutters, pressing firmly on cutter. Place on ungreased cookie sheet.

***I like to roll out my dough between sheets of plastic lightly floured. I also like to use a mixture of equal parts flour and confectioners' sugar for rolling out the dough and flouring the cutters.

6) Bake at 400 F. 6-8 minutes. (Watch carefully to remove from oven at the point you like them.

7) Cool slightly, remove from cookie sheet.

8) Frost and decorate as you desire or using one of the ideas below.
________________________________________________________________
And here are the three suggestions for their decoration:

1) PAINT BOX DECORATING

In this recipe, the egg yolk color mix is painted on the cookies before baking. Therefore, there is no need to be concerned about raw egg. This one uses:

1 egg yolk
1/4 teaspoon water
Food coloring

Blend the egg yolk and water. Divide evenly into two containers and color with food coloring. Repeat this procedure until you have as many colors as you need. Remember, combining the basic colors gives you a wider variety of "paints."

Using small artist brushes, paint the Life-Like Sugar Cookies before baking them. Use your imagination when painting the cookies, following lines, filling in large areas, etc. If mixture thickens, add a drop or two of water.

Bake and cool cookies as usual. For an added sparkle, sprinkle the painted cookies lightly with granulated sugar, then bake as usual.

2) STAINED GLASS DECORATING

I like to use muffin pans to mix the colors in: gives me lots of little 'containers,' and the stability of them is great. I've also used glass custard cups, they are clear, the exact color shows up well, they are more mobile, etc. Advantages to both. Your choice.

1 teaspoon light corn syrup
Food coloring

1) Combine syrup with a few drops of food coloring. Colors will be very intense, but transparent. Pastel shades require very little color. Mix a variety of colors.

2) Paint cool, baked cookies wiht a small brush. Rinse brush with water when changing colors and dry it, so you don't dilute glaze. If, at first, glaze does not cover the cookie surface completely, simply go on to another area or another cookie. Glaze will set up, allowing you to go back and cover the area with color as desired.

Allow cookies to dry in a single layer at room temperature. Glaze will harden to allow for stacking.

3) QUICK & SPECIAL COOKIES

This is another set of directions that came with those cutters in the same leaflet. Some of the ideas we all know about (colored sugar) and tinting dough. But the glaze might be of help to someone.

1) Sprinkle colored sugar on cookies before baking.

2) Tint Life-Like Sugar Cookie dough with food color before rolling and cutting.

3) To hang cookies as ornaments, use a drinking straw or skewer to pierce a hole near the top of the cookies before baking. Cookies can then be decorated and hung by colored string or ribbon.

GLAZE FOR SPICY MOLASSES COOKIES

2 cups sifted confectioners' sugar
1/4 cup milk.

1) Blend sugar and milk.

2) If desired, glaze can be divided and tinted with food coloring.

3) Brush glaze on cookies.

4) Allow cookies to dry in a single layer before storing.

• This topic was modified 9 years, 10 months ago by S_Wirth.

[S_Wirth]

Gingerbread Men/Ginger Ice Box Cookies

Submitted by: jej
Last Updated: 10/12/2008

GINGERBREAD MEN (ICE-BOX COOKIES)
These little men have become my trade mark around here. The recipe was shared by a college friend (in 1955) who is a superb cook. Gosh, that means almost 50 years of making these little guys!! 🙂

I take great pains to 'soften' the little men after they're baked, and then to decorate each one with icing, raisins and English currants. I have them looking up, down, to one side or the other, and their grins are wonderful; they are just full of personality. They are very happy little people to have around, to put out during the holidays, and any time of year. Each one also gets a bow-tie under his chin (the same white icing), and three buttons on his tummy. (It's all explained below.)

Then, after the frosting is dry, each man goes carefully into its own sandwich Baggie, excess air 'pressed' out, the top twisted and turned down, then a twistem is tightened around it. If I am mailing them, or keeping them for a while, I may double-bag them, to help retain their softness and freshness. I hope you will enjoy them.

1 c. shortening
2 c. sugar
2 eggs
1/2 c. molasses
1 teaspoon soda
1 teaspoon salt
1 teaspoon cloves
2 teaspoon ginger
4-1/2 cups sifted flour

Combine in order given. Sift the dry ingredients together. Then add them to the first four, mixing completely, but don't over-do. I may use the hand mixer for creaming the first two, and then for the egg, but no more.
___________________________________________
For GINGERBREAD MEN:

1. Chill dough several hours or overnight. I prefer a day or two. It is more simple to roll out if the dough is flattened in plastic on a metal 9x12-in cake pan cover; a jumbo Baggie can fit around it, 'tied' with a twistem, keeping it airtight and super-fresh.

2. Prepare for rolling dough. My preference is to make a flour/powdered sugar mix of equal proportions... i.e., 1 cup of each. It is kept in a flat plastic food box large enough for the cutters to dip in with ease; a large metal spatula will also slip into the mix easily (for getting the g-men onto the cookie sheets).

3. Plan to roll the dough between 2 sheets of waxed paper, with a minimum of the flour/sugar mix dusted on it. This will prevent the dough from becoming 'heavy' with extra flour, but it will have the dusting it requires for rolling and transferring. And you will love that your rolling pin will stay wondrously clean IF you keep your hands washed and clean,!! 🙂

4. Preheat the oven to 375 degrees F.

5. Use ungreased cookie sheets. I use aluminum sheets, one with a brown coating on it, the other two with none. They bake a little differently, but I allow for that. Someone else may like air-bake sheets... but I have NEVER used them successfully, and put them into the church rummage sale a year or two ago. You know what works for you. Bake a cookie for a 'test run' if need be.

6. Roll a manageable amount of dough at a time. It may be only enough for 3 or 4 men, but that way the rest of the dough stays chilled. Roll it fairly thin -- or however you like. I usually like a slightly generous 1/8-inch thick, especially for the larger gingerbread cutters that are around 5 inches tall. However, if the dough is too thick, the g-men will look sort of 'bulbous' and over-weight, and they won't be as attractive that way. A little practice, and you'll know what you want. There are also cutters in middle-sizes and very small g-men and little women; the dough might be slightly thinner for them. Play it by ear... you'll soon know what you like.

7. My standard cookie sheets take 8 men or ladies comfortably. They are about 1-1/2 inches apart; if they do touch while baking, a knife blade cut between them will gently, but firmly, separate them, almost unnoticeably. Once the g-men are on the cookie sheet, make them active. They can run and/or wave easily. Move a hand up or down slightly, and/or a leg, depending on space available. The arm of the g-man will go up or down depending on the placement of the next man.

8. Another word about placement: They are side-by-side, but 'right-side-up' and 'up-side-down' ALTERNATELY. At least, they work better for me that way, from one end of the pan to another. On the other side of the pan, the same thing -- and it would appear one is standing on the other's head, but there will be the required space between them. If this is confusing, just get them on the UNGREASED COOKIE SHEET HOWEVER YOU WISH. (You know how fussy I am, already. 😉

9. Bake for 7 min. or until done. This is going to vary according to your oven, the cookie sheet, the thickness of the cookies. Pay attention, and make a note as to what works best. It is very important to NOT OVER-BAKE. I prefer to bake them until they have a just baked appearance, or a 'set' look. They might make just the slightest indent with finger. I like them
to become soft; if baked too long, they will be good, but more crisp. (I also have to say I've UNDER-baked them...)

IF ROLLED thicker, allow 8-10 min. or so. Watch!!! Very easy to overbake!!!

10. Cool on Wire Racks.

TO DECORATE THE GINGERBREAD MEN:

1. If the cookies seem a bit too dry, before you frost them, you can put them in an air-tight container with a a slice of bread or an apple. Either is very effective. Keep a waxed paper between the layers of cookies.

2. I like to frost these little men with a simple confectioners' frosting. I have also used a royal icing, with powdered egg white now, of course. Any decorating frosting is fine -- even the commercial tubes would work, if you are in a time pinch, though I've never used them. A decorating tube is my favorite tool. Make the frosting a consistency that is compatible with the decorating tube.

3. Currants are used for the eyes and buttons, or currants for the eyes (they are smaller) and raisins for buttons. I sort them according to size, and sometimes color, so that the sizes of the eyes and buttons are 'matching' respectively. A large white platter or plate is good to put the matchers on. Put the eyes on one side, buttons on the other. Put a little pile in the middle to pick and choose from. I like to sort a lot of pairs so when I begin using them, I don't have to stop and put the decorating tube down.

4. I put two dots of frosting for the eyes. Then take matching currant and place them so that the eyes look in any particular direction, but keep both eyes looking in the same direction. When looking up or down, take care that they do not look like crossed eyes. Some eyes can be wider apart, some closer, etc. Some of them 'roll' their eyes!!

5. Next, make the mouth. I sometimes experiment on waxed paper to see how the frosting is behaving; then the grin can be wide, deep, have little smile lines... Never a frown or straight line. These little men must always have a smile.

6. I try to make the bow tie look sort of like a bow on a package, with the two loops, a little knot, and the two ends. Sometimes the ends hang rather discreetly, but sometimes they 'fly!' Again, it depends on how the frosting is behaving, more than anything.

7. The buttons: Three more dots of frosting, right under the little man's bow tie and down his tummy. I really like fairly large raisins for the buttons, but I've also used the larger currants. I spend time matching them so they look like they belong together. I like to put the top and bottom raisins on their frosting dots first, then the middle raisin, sitting between the 1st and 3rd, can be manipulated so that the finished buttons are fairly evenly and equally positioned. NO, I DON'T spend all day... It very quickly becomes easy to do without seeming too "diddly." 🙂

8. When the frosting is dry, each man is put into his own individual plastic sandwich bag (I've found the Baggie brand fits my g-men the best). I stand the man upright in the bag, fold the excess bag behind him, and then 'press' as much air as possible from the bag (I've thought about using a small pillow to press the air from the bag, but have not yet done it); twist the top, give it a little 'turn down' and twist a 'twistem' around it to make the bag air-tight. I find that the cookie stays fresher and softer if that little "turn-down" is done, though some like the Baggie to 'poof' up. Occasionally a very tall man makes the 'turn-down' difficult. Also, I try not to make the twistem 'tight' to the man's head. It can cause the raisins and currants to fall off, and schmush the frosting!!

9. An effective way of displaying them is to choose a box that isn't too tall, and is rather narrow. Cover it, inside and out. I like to put a ribbon around it(horizontally). Then crinkle foil so that the bottom has some 'texture' and then place the G-men so they are standing up in the box, peeking out. Kleenex boxes are just about the right size and shape, and others similar in size and shape. I've also used Ice Cream pails, though the inside needs a little build-up for the men to see out. The men look out both sides of the box, and also at each end; taller ones need to be behind the shorties, so all can 'see.'

YES!! THEY'RE WORTH IT!

For ICE-BOX COOKIES:

Mold into loaf or rolls; keep overnight in fridge. Slice thinly, bake at 375 degrees F. (approx. 7 min.) or until done. Frost with confectioners' frosting if desired. Or they can be rolled and cut, but the slicing is very quick and easy. They are a nice variation on any cookie tray-- easy to look professional.

[S_Wirth]

EASTER BUNNY CUT-OUTS

Submitted by: jej
Last Updated: 11/27/2005

EASTER BUNNY COOKIES ---- Makes about 3-4 dozen cookies
The lemon zest in this recipe sets it apart from the typical molasses cookie. I like to soften these cookies in an airtight container with a slice of bread or apple. I enjoyed the cookies unfrosted (when prep time ran out), but I know my husband would have much preferred them with the glaze. The recipe was printed in the Milwaukee Journal/Sentinel (March 26, 2003), submitted by Tom and Molly Fleming of Chicago. The Flemings had lost this favorite recipe in a household move; they actually drove back to Dubuque (IA) to find and retrieve it from a 1977 edition of the Dubuque Telegraph Herald. I thought that, if they felt the recipe was that good, I would want to at least try it, too.

Sift (or stir well) together and set aside:

3-1/2 cups sifted flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoon ground cinnamon
1/4 t. ground nutmeg

In large mixing bowl, cream together until light and fluffy:

1/2 cup (1 stick) butter or margarine
3/4 cup packed light brown sugar

Add and beat in:

2/3 cup light molasses
1-1/2 teaspoons grated lemon zest

Stir in half of the flour mixture, then add:

2 tablespoons water

Gradually stir in remaining flour to make a soft dough. Cover and chill at least 2 hours or overnight.

***When ready to make cookies, preheat oven to 375?F.

Prepare a mixture of of half flour, half powdered sugar for dipping cookie cutters and spatula. I keep this mixture on hand all the time in a plastic rectangular box-like container with a cover for this purpose. I also use this mixture on the waxed paper when I roll the cookie dough out; the baked cookies seem to be much more tender than when rolled in flour only.

Roll out about one quarter of the dough at a time to about 3/16 inch thick. I prefer rolling it out between two sheets of waxed paper over the counter, a board, etc. I also find it works well to lightly sprinkle the bottom sheet with the flour/powdered sugar mixture for easier removal of cookies, and I also very minimally dust the top of the cookie dough with the same mixture. The cookies have almost no added flour when cut out using this method, and are much better for it.

Using one or more bunny cookie cutters, cut the dough into bunny shapes. Lift the cookies onto lightly greased cookie sheets with a spatula, placing them about 1 inch apart. Bake 7 to 8 minutes, or until edges are very lightly browned. Watch carefully so cookies are not over-baked. Remove to wire racks and cool thoroughly.

Re-roll cookie dough until dough is completely used.

Depending on size of cutters, makes 3-4 dozen cookies. Other Easter shapes may be used, such as fish, lambs, and chickens. Cookies improve with aging; store in airtight container. A slice of bread (or apple) will soften cookies..

***To Decorate Bunnies make lemon glaze, combine and mix well:

3 cups powdered sugar
2 to 3 tablespoons milk
2 tablespoons lemon juice
Additional zest, if desired

With small spatula or knife spread glaze on each bunny almost to edge. (When not in use, keep frosting covered with a clean, damp towel.)

Put a raisin or chocolate chip in glaze for eye. Press flaked coconut on bunny tails and around mouth for whiskers. Again place bunnies in the airtight container, between waxed paper layers, when the glaze has dried.

[S_Wirth]

COCONUT MACAROONS --Smackeroony-lishous!*

Submitted by: jej
Last Updated: 9/28/2009

This is the only coconut macaroon recipe that I have ever made that I felt was successful. It has a short list of ingredients, which is also convenient. Furthermore, it is eggless -- which is important for people needing to avoid eggs for one reason or another.

I wish to give credit to the Taste-of-Home reader who sent this recipe to Taste of Home. Nancy Tafoya, of Fort Collins (CO), said about her recipe, "These are truly the best macaroon cookies I've ever tasted. The short list of ingredients makes them especially appealing to busy cooks." A picture was also shown, and they are beautiful!

*I've added the "Smackeroony-lishous!" notation, courtesy of BeachDee, another Baking Circle member, whose DH gave his approval to this recipe.

Coconut Macaroons--Smackeroony-lishous!!

2-1/2 cups flaked coconut
1/3 cup all-purpose flour
1/8 teaspoon salt
2/3 cup sweetened condensed milk
1 teaspoon vanilla

In a bowl, combine coconut, flour and salt. Add milk and vanilla; mix well (batter will be stiff).

Drop by tablespoonsfuls 1 inch apart onto a greased baking sheet. Bake at 350 degrees F. for 15-20 minutes or until golden brown. Remove to a wire rack to cool. Yield: 1-1/2 dozen.

[S_Wirth]

Cinnamon Chocolate MACAROONS

Submitted by: jej
Last Updated: 3/11/2005

Was clearing away papers tonight, and checked a few food sections before tossing them; one of the main feature sections was a Southwestern meal. It was written that "shrimp, avocado open a low-in-fat meal that leaves room for macaroons." I haven't yet made the macaroons, and maybe won't, since I'm the only one eating cinnamon around here. But they remind me, with the chocolate and cinnamon, of some wonderful Mexican Christmas cookies with those flavors that a teaching colleague brought to school just before I retired.

Cinnamon Chocolate Macaroons

4 egg whites
1 pkg (14 oz) coconut flakes
1 can (14 oz) sweetened condensed milk
2 teaspoons vanilla
1/2 teaspoon salt
1 cup shaved chocolate or chocolate chips
1/4 cup unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves (optional)

1. Preheat oven to 325ýF.

2. With electric mixer, beat egg whites until soft peaks form.

3. In a large mixing bowl, toss together coconut, sweetened condensed milk, vanilla, salt, chocolate, cocoa powder, cinnamon and cloves. Fold in egg whites.

4. Scoop macaroons onto non-stick baking sheet or baking pan lined with parchment paper in 2-inch-diameter heaps, leaving about 1 inch between each.

5. Bake 30 to 35 minutes, until set. Let cool on pan. Makes 16-18 macaroons.

The lady who wrote the article and used her own recipes is May Klisch, "a marketing communications consultant, freelance writer, food enthusiast and home cook" who lives in one of the Milwaukee suburbs.