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Message
re: Post your favorite Christmas treat recipe thread
Posted on 12/19/18 at 2:41 pm to CAD703X
Posted on 12/19/18 at 2:41 pm to CAD703X
Something with alcohol
Something with alcohol
Cheesecake pudding mix
1 cool whip (freezer section)
1/2 cup milk
1 cup rumchatta
Graham crackers crushed.
Defrost cool whip before you add, makes it a whole lot easier. Mix liquids add pudding mix and then cool whip. Sprinkle graham crackers on top. Freeze for at least couple of hours. The longer the better.
Something with alcohol
Cheesecake pudding mix
1 cool whip (freezer section)
1/2 cup milk
1 cup rumchatta
Graham crackers crushed.
Defrost cool whip before you add, makes it a whole lot easier. Mix liquids add pudding mix and then cool whip. Sprinkle graham crackers on top. Freeze for at least couple of hours. The longer the better.
This post was edited on 12/19/18 at 3:49 pm
1
Posted on 12/19/18 at 3:08 pm to fastedLSU
Rugelach
For the Dough
4 ounces cold cream cheese, cut into 4 pieces
1 stick (8 tablespoons) cold unsalted butter, cut into 4 pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 cup chopped nuts (I prefer pecans, but you can use walnuts or almonds)
1/4 cup plump, moist dried currants
4 ounces bittersweet chocolate, finely chopped, or 2/3 cup store-bought mini chocolate chips
For the Glaze
1 large egg
1 teaspoon cold water
2 tablespoons sugar, preferably decorating (coarse) sugar
For the Filling
2/3 cup raspberry jam, apricot jam or marmalade
2 tablespoons sugar
1/2 teaspoon ground cinnamon
Makes 32 cookies
TO MAKE THE DOUGH: Let the cream cheese and butter rest on the counter for 10 minutes -- you want them to be slightly softened but still cool.
Put the flour and salt in a food processor, scatter over the chunks of cream cheese and butter and pulse the machine 6 to 10 times. Then process, scraping down the sides of the bowl often, just until the dough forms large curds -- don't work it so long that it forms a ball on the blade.
Turn the dough out, gather it into a ball and divide it in half. Shape each half into a disk, wrap the disks in plastic wrap and refrigerate for at least 2 hours, or up to 1 day. (Wrapped airtight, the dough can be frozen for up to 2 months.)
TO MAKE THE FILLING: Heat the jam in a saucepan over low heat, or do this in a microwave, until it liquefies. Mix the sugar and cinnamon together.
Line two baking sheets with parchment or silicone mats. (Silicone baking mats are great for rugelach.)
TO SHAPE THE COOKIES: Pull one packet of dough from the refrigerator. If it is too firm to roll easily, either leave it on the counter for about 10 minutes or give it a few bashes with your rolling pin.
On a lightly floured surface, roll the dough into an 11- to 12-inch circle. Spoon (or brush) a thin gloss of jam over the dough, and sprinkle over half of the cinnamon sugar. Scatter over half of the nuts, half of the currants and half of the chopped chocolate. Cover the filling with a piece of wax paper and gently press the filling into the dough, then remove the paper and save it for the next batch.
Using a pizza wheel or a sharp knife, cut the dough into 16 wedges, or triangles. (The easiest way to do this is to cut the dough into quarters, then to cut each quarter into 4 triangles.) Starting at the base of each triangle, roll the dough up so that each cookie becomes a little crescent. Arrange the roll-ups on one baking sheet, making sure the points are tucked under the cookies, and refrigerate. Repeat with the second packet of dough, and refrigerate the cookies for at least 30 minutes before baking. (The cookies can be covered and refrigerated overnight or frozen for up to 2 months; don't defrost before baking, just add a couple of minutes to the baking time.)
GETTING READY TO BAKE: Position the racks to divide the oven into thirds and preheat the oven to 350 degrees F.
TO GLAZE: Stir the egg and water together, and brush a bit of this glaze over each rugelach. Sprinkle the cookies with the sugar.
Bake the cookies for 20 to 25 minutes, rotating the sheets from top to bottom and front to back at the midway point, until they are puffed and golden. Transfer the cookies to racks to cool to just warm or to room temperature.
SERVING: Tea is traditional, but we drink coffee with rugelach. These are pretty and, even with their jam-and-fruit filling, not overly sweet, and they are even good with sparkling wine.
STORING: The cookies can be kept covered at room temperature for up to 3 days or wrapped airtight and frozen for up to 2 months.
For the Dough
4 ounces cold cream cheese, cut into 4 pieces
1 stick (8 tablespoons) cold unsalted butter, cut into 4 pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 cup chopped nuts (I prefer pecans, but you can use walnuts or almonds)
1/4 cup plump, moist dried currants
4 ounces bittersweet chocolate, finely chopped, or 2/3 cup store-bought mini chocolate chips
For the Glaze
1 large egg
1 teaspoon cold water
2 tablespoons sugar, preferably decorating (coarse) sugar
For the Filling
2/3 cup raspberry jam, apricot jam or marmalade
2 tablespoons sugar
1/2 teaspoon ground cinnamon
Makes 32 cookies
TO MAKE THE DOUGH: Let the cream cheese and butter rest on the counter for 10 minutes -- you want them to be slightly softened but still cool.
Put the flour and salt in a food processor, scatter over the chunks of cream cheese and butter and pulse the machine 6 to 10 times. Then process, scraping down the sides of the bowl often, just until the dough forms large curds -- don't work it so long that it forms a ball on the blade.
Turn the dough out, gather it into a ball and divide it in half. Shape each half into a disk, wrap the disks in plastic wrap and refrigerate for at least 2 hours, or up to 1 day. (Wrapped airtight, the dough can be frozen for up to 2 months.)
TO MAKE THE FILLING: Heat the jam in a saucepan over low heat, or do this in a microwave, until it liquefies. Mix the sugar and cinnamon together.
Line two baking sheets with parchment or silicone mats. (Silicone baking mats are great for rugelach.)
TO SHAPE THE COOKIES: Pull one packet of dough from the refrigerator. If it is too firm to roll easily, either leave it on the counter for about 10 minutes or give it a few bashes with your rolling pin.
On a lightly floured surface, roll the dough into an 11- to 12-inch circle. Spoon (or brush) a thin gloss of jam over the dough, and sprinkle over half of the cinnamon sugar. Scatter over half of the nuts, half of the currants and half of the chopped chocolate. Cover the filling with a piece of wax paper and gently press the filling into the dough, then remove the paper and save it for the next batch.
Using a pizza wheel or a sharp knife, cut the dough into 16 wedges, or triangles. (The easiest way to do this is to cut the dough into quarters, then to cut each quarter into 4 triangles.) Starting at the base of each triangle, roll the dough up so that each cookie becomes a little crescent. Arrange the roll-ups on one baking sheet, making sure the points are tucked under the cookies, and refrigerate. Repeat with the second packet of dough, and refrigerate the cookies for at least 30 minutes before baking. (The cookies can be covered and refrigerated overnight or frozen for up to 2 months; don't defrost before baking, just add a couple of minutes to the baking time.)
GETTING READY TO BAKE: Position the racks to divide the oven into thirds and preheat the oven to 350 degrees F.
TO GLAZE: Stir the egg and water together, and brush a bit of this glaze over each rugelach. Sprinkle the cookies with the sugar.
Bake the cookies for 20 to 25 minutes, rotating the sheets from top to bottom and front to back at the midway point, until they are puffed and golden. Transfer the cookies to racks to cool to just warm or to room temperature.
SERVING: Tea is traditional, but we drink coffee with rugelach. These are pretty and, even with their jam-and-fruit filling, not overly sweet, and they are even good with sparkling wine.
STORING: The cookies can be kept covered at room temperature for up to 3 days or wrapped airtight and frozen for up to 2 months.
Posted on 12/19/18 at 3:15 pm to MeridianDog
Espresso Pôts de Crème
This recipe makes 8 servings
Need
2 cups heavy cream
2 cups half-and-half
1/2 vanilla bean, split open and scraped
3/4 cup sugar
1 Tablespoon instant espresso
6 egg yolks
1 teaspoon pure vanilla extract
Whipped cream, for garnish, optional
Chocolate-covered espresso beans, for garnish, optional
Directions
Preheat the oven to 275 degrees F. Heat a kettle of water.
Combine the cream, half-and-half, vanilla bean (and inside scrapings), and sugar in a heavy saucepan. Cook over low heat until the mixture just barely reaches a simmer. Stir in the espresso until dissolved.
Whisk the egg yolks in a bowl, then temper the yolks by whisking in a little hot cream. Add the remaining cream in a slow, steady stream. Whisk the cream mixture back into pan. Stir in vanilla extract and adjust flavoring.
Strain the mixture through a fine strainer. Ladle 5 or 6 ounces into eight custard cups, ramekins, or coffee cups.
Place the containers in a baking dish and add enough hot water to come halfway up the sides. This is a Bain Marie. Cover the dish with foil. Bake in the water bath for about 45 minutes or until the cream is set around the edges; the centers will be not quite firm.
Let the cups cool in the water bath, then serve at room temperature or chilled, garnished with whipped cream and chocolate-covered espresso beans.
This recipe makes 8 servings
Need
2 cups heavy cream
2 cups half-and-half
1/2 vanilla bean, split open and scraped
3/4 cup sugar
1 Tablespoon instant espresso
6 egg yolks
1 teaspoon pure vanilla extract
Whipped cream, for garnish, optional
Chocolate-covered espresso beans, for garnish, optional
Directions
Preheat the oven to 275 degrees F. Heat a kettle of water.
Combine the cream, half-and-half, vanilla bean (and inside scrapings), and sugar in a heavy saucepan. Cook over low heat until the mixture just barely reaches a simmer. Stir in the espresso until dissolved.
Whisk the egg yolks in a bowl, then temper the yolks by whisking in a little hot cream. Add the remaining cream in a slow, steady stream. Whisk the cream mixture back into pan. Stir in vanilla extract and adjust flavoring.
Strain the mixture through a fine strainer. Ladle 5 or 6 ounces into eight custard cups, ramekins, or coffee cups.
Place the containers in a baking dish and add enough hot water to come halfway up the sides. This is a Bain Marie. Cover the dish with foil. Bake in the water bath for about 45 minutes or until the cream is set around the edges; the centers will be not quite firm.
Let the cups cool in the water bath, then serve at room temperature or chilled, garnished with whipped cream and chocolate-covered espresso beans.
Posted on 12/19/18 at 3:21 pm to MeridianDog
Black Plum Tart with Crumble Crust
This tart recipe calls for Black Plums, but you can use Red Plums, Fresh Prune Plums, Nectarines, Peaches, Pears or Apples.
Need
A fluted Tart pan, a pie crust for the bottom of the Tart (you will partially precook the crust to help set it before adding the fruit), 4 Black Plums depending on size and how closely you arrange the slices, Brown Sugar and Honey Topping for the Tart
Need (for topping)
1/4 cup old fashioned Oatmeal
2 Tablespoons unsalted butter, softened
1 Tablespoon Brown Sugar
1 Tablespoon AP flour
1/8 teaspoon of salt
2 Tablespoons Almond Slithers
1 Tablespoon Honey
Directions
Add all of the topping ingredients to a mixing bowl and mix with a spoon until a crumbly mixture has formed. Set this aside until needed. Roll out crust (thin) and form into fluted tart pan (Most tart pans have a removable bottom panel). There is no need to coat most of these pans with oil or butter because it is non-stick, because they are usually Teflon coated. If your tart pan is not non-stick, coat it with butter.
Do not pierce the crust with a fork. If there are holes in your crust, the juice from the plums will pass through and cook under the crust, ruining it as the tart cooks. However, it is important to keep the crust flat – here is how I do that.
Cut a circle out of parchment paper and place over the crust. Dump dried beans over the crust to keep it flat while pre-cooking. Pre-cook the crust at 400 degrees for 15 minutes, until it is a light tan.
Remove the beans and store for future use. Remove the parchment paper and discard.
With a sharp knife, slice the plums - each plum into 16 slices - Half the plum, then quarter, then 8ths, then 16ths.
Slice the plums one at a time and then place them on the crust before the next plum, starting with the outside row and continuing working toward the center until the plum layering completed. After placing the plums on the precooked crust, drizzle the top with the honey, brown sugar, oatmeal and almond crumb coating.
The tart then goes into a 400 degree oven, on the middle shelf, for 30 minutes give or take. The intent is to dry the fruit and set the top. Since the crust is precooked, the tart will be finished when those things are accomplished.
When you remove the tart from the oven, it still needs to cool. For about 30 minutes. It will slice better when cooled.
Serve the tart with some vanilla ice cream.
This post was edited on 12/19/18 at 3:23 pm
Posted on 12/19/18 at 3:21 pm to CAD703X
Peanut Butter Balls or, if you don't hate OSU, Buckeye Balls.
Ingredients
1 1/2 cups creamy peanut butter
1/2 cup butter, softened
1 teaspoon vanilla extract
1 (1-pound) box confectioners' sugar
9 ounces semi-sweet chocolate chips, about 1 1/2 cups
2-3 tablespoons shortening
Instructions
1) In a large bowl, mix together peanut butter, butter, vanilla, and confectioners' sugar using your hands. It will be dry and crumbly at first, but keep working it until everything is very evenly mixed.
2) Form into 3 large balls, cover with plastic wrap and refrigerate for 30 minutes.
3) Shape into balls using a scant tablespoon of mixture for each ball and rolling it in your hands to smooth.
4) Place on a baking sheet lined with wax paper.
5) Refrigerate for at least an hour.
6) In a small, heavy-bottomed saucepan melt chocolate chips and shortening over low heat, stirring constantly. When smooth, remove from heat.
7) Use a toothpick to dip each ball into chocolate mixture and place back on baking sheet. Refrigerate until chocolate is set. Use the back of a spoon to smooth over toothpick holes.
ETA: You can also add crushed graham crackers to the PB for a different flavor and texture
Ingredients
1 1/2 cups creamy peanut butter
1/2 cup butter, softened
1 teaspoon vanilla extract
1 (1-pound) box confectioners' sugar
9 ounces semi-sweet chocolate chips, about 1 1/2 cups
2-3 tablespoons shortening
Instructions
1) In a large bowl, mix together peanut butter, butter, vanilla, and confectioners' sugar using your hands. It will be dry and crumbly at first, but keep working it until everything is very evenly mixed.
2) Form into 3 large balls, cover with plastic wrap and refrigerate for 30 minutes.
3) Shape into balls using a scant tablespoon of mixture for each ball and rolling it in your hands to smooth.
4) Place on a baking sheet lined with wax paper.
5) Refrigerate for at least an hour.
6) In a small, heavy-bottomed saucepan melt chocolate chips and shortening over low heat, stirring constantly. When smooth, remove from heat.
7) Use a toothpick to dip each ball into chocolate mixture and place back on baking sheet. Refrigerate until chocolate is set. Use the back of a spoon to smooth over toothpick holes.
ETA: You can also add crushed graham crackers to the PB for a different flavor and texture
This post was edited on 12/19/18 at 3:23 pm
Posted on 12/19/18 at 3:25 pm to CAD703X
Pralines
Need:
2 cups pecans
1 & 1/2 cup white sugar
1/2 cup brown sugar
1 can condensed milk
1 small can carnation milk
1 teaspoon salt
1 Tablespoon McCormick vanilla
4 Tablespoons unsalted butter
Directions:
Put sugars, milk, salt, butter cook 7 mins until you reach 235 or softball stage, then remove from heat, add vanilla & pecans then stir rapidly about 2/3 mins then spoon it out on wax paper.
Need:
2 cups pecans
1 & 1/2 cup white sugar
1/2 cup brown sugar
1 can condensed milk
1 small can carnation milk
1 teaspoon salt
1 Tablespoon McCormick vanilla
4 Tablespoons unsalted butter
Directions:
Put sugars, milk, salt, butter cook 7 mins until you reach 235 or softball stage, then remove from heat, add vanilla & pecans then stir rapidly about 2/3 mins then spoon it out on wax paper.
Posted on 12/19/18 at 3:27 pm to MeridianDog
Pfeffernusse
(Pepper cookies)
5 eggs beaten
2 cups sugar
Zest of 1 lemon
3 T. lemon juice
1/2 cup candied citron (or candied fruit)
6 cups cake flour (substitute 5 1/4 cups all purpose flour, 3/4 cup cornstarch)
2 t. baking powder
1/2 t black pepper
1/2 t salt
1 T cinnamon
1/2 t cloves
1/2 t nutmeg
1/2 t mace
1/2 cup nuts, finely chopped
3 T Grand Marnier added to batter
Beat eggs well. Add sugar gradually, beating with each addition. Add lemon zest, juice, candied fruits. Sift dry ingredients together and add. Fold in nuts and Grand Marnier. Chill 1 hour. Roll 1/2 inch thick and cut out with a 7/8 inch cutter. Place on a cooking sheet and let stand overnight in a cool place to dry.
Before baking, invert and put a drop of fruit juice or brandy on moist spot and bake upside down. (Tends to make them pop).
Bake in 300 degree oven for 8 minutes. Makes about 200 cookies. Store in a tightly closed container. Let ripen and soften before eating. Can roll in powdered sugar.
Can place an apple slice wrapped in a paper towel into container to help them soften.
(Pepper cookies)
5 eggs beaten
2 cups sugar
Zest of 1 lemon
3 T. lemon juice
1/2 cup candied citron (or candied fruit)
6 cups cake flour (substitute 5 1/4 cups all purpose flour, 3/4 cup cornstarch)
2 t. baking powder
1/2 t black pepper
1/2 t salt
1 T cinnamon
1/2 t cloves
1/2 t nutmeg
1/2 t mace
1/2 cup nuts, finely chopped
3 T Grand Marnier added to batter
Beat eggs well. Add sugar gradually, beating with each addition. Add lemon zest, juice, candied fruits. Sift dry ingredients together and add. Fold in nuts and Grand Marnier. Chill 1 hour. Roll 1/2 inch thick and cut out with a 7/8 inch cutter. Place on a cooking sheet and let stand overnight in a cool place to dry.
Before baking, invert and put a drop of fruit juice or brandy on moist spot and bake upside down. (Tends to make them pop).
Bake in 300 degree oven for 8 minutes. Makes about 200 cookies. Store in a tightly closed container. Let ripen and soften before eating. Can roll in powdered sugar.
Can place an apple slice wrapped in a paper towel into container to help them soften.
Posted on 12/19/18 at 3:30 pm to MeridianDog
Peppermint Meringue Cookies
Whites of 2 large eggs, at room temperature
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup granulated sugar
2 peppermint candy canes, finely crushed and sifted
Place one oven rack in middle of oven and second rack directly above. Heat oven to 225 degrees. Line 2 cookie sheets with foil. Beat egg whites in large bowl with electric mixer until foamy. Add salt and cream of tartar. Beat until soft peaks form when beaters are lifted. Combine sugar and peppermint candies. Beat in sugar mixture, 1 T at a time. Continue beating 5 to 6 minutes until mixture is very stiff, smooth, and glossy. Gently spoon meringue into a gallon size zip lock bag. Snip off corner to make a 1 inch opening. Hold bag upright and squeeze mounds 1 1/2 inches round by 1 1/2 high, close but not touching.
Bake 1 1/2 hours.
Should look dry but not brown. Turn off oven. Keep oven door slightly ajar and let meringues cool in oven until crisp and dry. Loosen from foil with a metal spatula.
Store loosely covered in a cool dry place up to 2 months. Makes 48. 13 calories each
Whites of 2 large eggs, at room temperature
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup granulated sugar
2 peppermint candy canes, finely crushed and sifted
Place one oven rack in middle of oven and second rack directly above. Heat oven to 225 degrees. Line 2 cookie sheets with foil. Beat egg whites in large bowl with electric mixer until foamy. Add salt and cream of tartar. Beat until soft peaks form when beaters are lifted. Combine sugar and peppermint candies. Beat in sugar mixture, 1 T at a time. Continue beating 5 to 6 minutes until mixture is very stiff, smooth, and glossy. Gently spoon meringue into a gallon size zip lock bag. Snip off corner to make a 1 inch opening. Hold bag upright and squeeze mounds 1 1/2 inches round by 1 1/2 high, close but not touching.
Bake 1 1/2 hours.
Should look dry but not brown. Turn off oven. Keep oven door slightly ajar and let meringues cool in oven until crisp and dry. Loosen from foil with a metal spatula.
Store loosely covered in a cool dry place up to 2 months. Makes 48. 13 calories each
Posted on 12/19/18 at 3:33 pm to MeridianDog
Lizzies
1 cup margarine
1 cup brown sugar
4 whole eggs
3 T milk
3 oz brandy
3 t soda
1 t cloves
1 t nutmeg
1 t cinnamon
3 cup all purpose flour
1 1/2 lb pecans (6 cups)
1 1/2 cups raisins cut up
10 oz chopped dates
1 lb green and red cherries, halved
1 1/2 lb candied pineapple (diced)
Cream margarine and sugar, add eggs. Beat well. Add milk and brandy. Sift flour, soda and spices together; add to mixture. Add nuts, raisins and fruits; mix well.
Drop by spoon or fingers on greased cookie sheet.
Bake 20 t0 30 minutes in 275 degree oven.
Makes 200 cookies.
1 cup margarine
1 cup brown sugar
4 whole eggs
3 T milk
3 oz brandy
3 t soda
1 t cloves
1 t nutmeg
1 t cinnamon
3 cup all purpose flour
1 1/2 lb pecans (6 cups)
1 1/2 cups raisins cut up
10 oz chopped dates
1 lb green and red cherries, halved
1 1/2 lb candied pineapple (diced)
Cream margarine and sugar, add eggs. Beat well. Add milk and brandy. Sift flour, soda and spices together; add to mixture. Add nuts, raisins and fruits; mix well.
Drop by spoon or fingers on greased cookie sheet.
Bake 20 t0 30 minutes in 275 degree oven.
Makes 200 cookies.
Posted on 12/19/18 at 4:00 pm to Caplewood
quote:
Grandmas Divinity:
Your grandma was Mrs Floyd?
. That's the divinity recipe I've used for 18 years now. Mrs Floyd's Divinity
Two Tone Fudge:
1 c semisweet chocolate chips
1 c butterscotch morsels
1 c chopped walnuts
7 oz marshmallow fluff
1/2 c butter
2 c brown sugar
1 c sugar
1 c evaporated milk
1 tsp vanilla
Combine butter, sugars, and milk in saucepan. Bring to boil over moderate heat, stirring constantly. Boil over moderate heat 10 minutes, stirring occasionally. Remove from heat.
Stir in fluff and vanilla until smooth. To 2 cups of this mixture, add the butterscotch and 1/2c walnuts. Stir until smooth. Add to greased 9inch square pan.
Add chocolate chips and 1/2c walnuts to remaining mixture, stirring until smooth. Pour evenly over butterscotch mixture and chill.
Two tone fudge
Posted on 12/19/18 at 4:04 pm to TigerGrl73
Hello Dollies, aka Magic Cookie Bars
1/2 cup butter, melted
1 1/2 cups graham cracker crumbs
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 cups semisweet chocolate morsels (I actually use 1 c chocolate and 1 c butterscotch)
1 1/3 cups flaked coconut
1 cup chopped nuts (I use walnuts)
Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.
Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.
Magic Cookie Bars
1/2 cup butter, melted
1 1/2 cups graham cracker crumbs
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 cups semisweet chocolate morsels (I actually use 1 c chocolate and 1 c butterscotch)
1 1/3 cups flaked coconut
1 cup chopped nuts (I use walnuts)
Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.
Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.
Magic Cookie Bars
Posted on 12/19/18 at 5:17 pm to TigerGrl73
I love that stuff. I’m making it Friday
I’m also making fudge, white trash, cornflake treats, no bake cookies and peppermint bark
I’m also making fudge, white trash, cornflake treats, no bake cookies and peppermint bark
Posted on 12/19/18 at 5:44 pm to Paige
anyone got a good cheese straw recipe?
Ms Wills in Monroe used to make the best cheese straws ever. I would go to my grandmother's house & kept sneaking them. She'd fill up a little tupperware cube with them layered with napkins in between to soak up any grease.
Ms Wills in Monroe used to make the best cheese straws ever. I would go to my grandmother's house & kept sneaking them. She'd fill up a little tupperware cube with them layered with napkins in between to soak up any grease.
Posted on 12/19/18 at 10:33 pm to Paige
quote:
I love that stuff. I’m making it Friday
Let me know how it comes out, for some reason mine were terrible
Favorite was my Grandmas Italian Cream Cake
This is a close second
Italian Cream Cake Trifle
I did not toast my pecans or coconut
Substitute cheesecake pudding instead of French vanilla
For Thanksgiving I made it into individual servings using 9 oz cups
ETA
I like making Cinnamon Pecans at Christmas
This post was edited on 12/20/18 at 6:08 pm
Posted on 12/20/18 at 12:21 am to CAD703X
I love cheese straws. Good ones.
Posted on 12/20/18 at 8:36 am to Gris Gris
Cheese Straws
Need
1 cup extra sharp cheddar cheese, grated fine – at room temperature
1 stick margarine – at room temperature
2 cups flour
1/2 t baking powder
1 teaspoon salt
1/2 - 1 tsp cayenne
Directions
Allow the cheese and margarine to come to room temperature. This will take several hours or overnight. Then mix well with other ingredients. Use a very strong, sturdy cookie press to form into straws. Cut to length. Bake at 350 degrees for 12 to 15 minutes. Remove from oven before the straws turn brown.
Need
1 cup extra sharp cheddar cheese, grated fine – at room temperature
1 stick margarine – at room temperature
2 cups flour
1/2 t baking powder
1 teaspoon salt
1/2 - 1 tsp cayenne
Directions
Allow the cheese and margarine to come to room temperature. This will take several hours or overnight. Then mix well with other ingredients. Use a very strong, sturdy cookie press to form into straws. Cut to length. Bake at 350 degrees for 12 to 15 minutes. Remove from oven before the straws turn brown.
Posted on 12/20/18 at 5:11 pm to MeridianDog
this a treat since I only make and eat once a year
Trash
1 Box Wheat Chex
1 Box Cheerios
1 Bag Pretzels
1 Box of Cheez Its ( I use the spicy flavor)
3 Cups Peanuts ( I use the spicy flavor)
2 Cups Pecan Halves
For the Sauce:
3 sticks margarine
1 Stick Butter
2 TBSP Worcestershire ( Throw in a few more dashes)
2 TSP Tabasco
2 TSP Garlic Powder
2 TSP Celery Salt
1 TSP Picka Peppa Sauce
- Place all dry ingredients in a roaster
- Melt Butter and Margarine
- Add the rest of the sauce ingredients and simmer for 5-10 min
- Pour sauce over dry ingredients and stir gently
- Place roaster in oven at 250 for 2 hours, stirring occasionally
Trash
1 Box Wheat Chex
1 Box Cheerios
1 Bag Pretzels
1 Box of Cheez Its ( I use the spicy flavor)
3 Cups Peanuts ( I use the spicy flavor)
2 Cups Pecan Halves
For the Sauce:
3 sticks margarine
1 Stick Butter
2 TBSP Worcestershire ( Throw in a few more dashes)
2 TSP Tabasco
2 TSP Garlic Powder
2 TSP Celery Salt
1 TSP Picka Peppa Sauce
- Place all dry ingredients in a roaster
- Melt Butter and Margarine
- Add the rest of the sauce ingredients and simmer for 5-10 min
- Pour sauce over dry ingredients and stir gently
- Place roaster in oven at 250 for 2 hours, stirring occasionally
This post was edited on 12/20/18 at 5:15 pm
Posted on 12/22/18 at 10:07 pm to MeridianDog
quote:
Pralines
Need:
2 cups pecans
1 & 1/2 cup white sugar
1/2 cup brown sugar
1 can condensed milk
1 small can carnation milk
1 teaspoon salt
1 Tablespoon McCormick vanilla
4 Tablespoons unsalted butter
Directions:
Put sugars, milk, salt, butter cook 7 mins until you reach 235 or softball stage, then remove from heat, add vanilla & pecans then stir rapidly about 2/3 mins then spoon it out on wax paper.
I bought a candy thermometer just to make these.
Posted on 12/22/18 at 10:21 pm to LSUJML
quote:sounds so good!
Italian Cream Cake Trifle
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