Messages: 54,142 - Threads: 3,221
So I've made 5 of my favourites and need to do another batch of pizzelles and want to do some others, namely cuccidata. Please name your favourite cookie recipes-- Christmas or otherwise.
My top 5, at the moment: Pizzelles
Triple Ginger Ginger Cookies
Caraway Cutouts
Walnut (or pecan) Shortbread balls
Fruitcake squares
I loooove cookies so this is just one of those "you-have-to-choose-----" lists. It can vary with time, budgets, who elase may share them, etc.etc.
posted
21-Dec-2009 07:46
by:
IanUK »
last reply
21-Dec-2009 14:36
by:
tony0001 »
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21
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Hi
This is my Christmas present to you.
Two nights ago we had the best garlic bread we have ever had - AND THE EASIEST/QUICKEST TO PREPARE. It was so good I wish to share the recipe.
I frequently make garlic bread and it involves good bread, warming up the oven, melting butter, squashing garlic, etc, etc.
The entire meal was fabulous. I had a very cheap Camembert and wished to bake it whole - could not remember the recipe so Googled and adapted. I will post it all but I really want you to try the Garlic Toast.
Ingredients
• 1 Camembert in its box
• freshly ground salt and black pepper
• a few thyme leaves
• 1 tbsp Olive Oil,
• Garlic toast, to serve.
I also made small holes in the top and poured in a tablespoon of Chardonay.
Method:
1. Preheat the oven to 220°/gas 7.
2. Unwrap the cheese and carefully slice the rind off the top of the cheese. Return the cheese to...
more »
posted
21-Dec-2009 06:28
by:
Fieldgate »
last reply
21-Dec-2009 09:32
by:
sneaker_fish »
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22
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to all GSers.
At the moment I´m in "wrong" geographical location (Lima), with plastic Christmas trees and cactuses pretending Christmas trees, so coming home to hopefully white Christmas, and temp below 0, will be just right.
What´s "wrong" for some, might be "right" for the others (even if they too sing about white Christmas).
So, what´s your Christmas like - cold or warm, wet or snowy? Are you going skiing soon or taking a dip in your swimming pool?
posted
20-Dec-2009 15:38
by:
islandboi321 »
last reply
21-Dec-2009 13:38
by:
Midwesterner »
8
replies
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94
views
Here we are in the midst of the holidays... and holiday baking. It's the only time I ever use food colouring (You know, the standard little bottles of green, blue, red and yellow)
Because it is used so infrequently in my home and one bottle can last me for many years, it begs the question of whether or not it can go bad.
Well, can it? If it does last indefinitely, I find that equally frightening.
posted
18-Dec-2009 22:34
by:
Seica »
last reply
21-Dec-2009 01:15
by:
tribolite »
12
replies
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182
views
I'm needing your help here good people of the Thorn Tree.
The thing is, I'm going home for Christmas and I'd like to offer my family a great meal, and I mean something really out of the ordinary, so I'd really apreciate any suggestion on what to prepare. We live on the coast so I'm thinking a fish-and-seafood menu rather than meat / game. I love cooking, so I'm familiar with most techniques and not afraid of spending the whole day in the kitchen and fortunatelly my folks have an adventurous palate, so any recipe is wellcome as long as you think it's yummy.
Thanks a lot.
posted
18-Dec-2009 17:46
by:
chriskean1 »
last reply
21-Dec-2009 06:59
by:
nutraxfornerves »
8
replies
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186
views
This appears to be my second-ever contribution to this branch (the first was in 2003). Hello to all.
We went to a party here in Dushanbe last week where a Yankee swap was held. I won (or rather, filched) a 180 gr. (6.69 oz) jar of Crema di cinghiale made in Lucca. The item appeared interesting and potentially very tasty, and there was enough impressed commentary about it (and about its being here in Dushanbe) that I decided to snatch it.
Unfortunately, though I very much enjoy eating, I can barely boil water. So my question is, what exactly is this (I realize it's wild boar plus spices), and what does one do with it? Is it a sauce that could be put on pasta? Or is it a sort of spread, say, for toast? Is it something that needs to be diluted or should it be eaten full-strength? Do I just heat it up in a pan? A...
more »
posted
18-Dec-2009 15:20
by:
Midwesterner »
last reply
20-Dec-2009 23:42
by:
transfer »
27
replies
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349
views
Colorful article in our paper's online site today about some featured holiday cocktails from local bars, along with the recipes to make your own versions. Reading thru the list of ingredients convinced me it's worth asking a bartender to make one. While I'm more than happy to tackle elaborate food recipes, I'm a 3-ingredient-max mixer for beverages. Do any of you keep the ingredients (and confidence) on-hand at home to make this type of drink?
http://www.vita.mn/story.php?id=79336902&elr=KArksUUUycaEacyU
posted
18-Dec-2009 07:06
by:
tonya001 »
last reply
19-Dec-2009 18:22
by:
tonya001 »
9
replies
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125
views
...on Pairing Wine with Chinese Cuisine!"
I downloaded the pdf from LP's featured link. The opening paragraph of the City Guide's "special feature!" (in effect, a few paragraphs) on wine states:
"If in doubt, go for red: a general rule-ofthumb
is that a good, strong Bordeaux
red wine will go down nicely with almost
any Chinese sauce, including soy saucebased,
seafood, or glutinous, cornflourthickened
dishes."
Utter nonsense! Who wrote this rubbish? I'm almost minded tae write tae HK Tourist Board offering to undo the damage.
posted
17-Dec-2009 19:40
by:
transfer »
last reply
21-Dec-2009 13:55
by:
tonya001 »
27
replies
,
363
views
posted
16-Dec-2009 23:37
by:
Kala »
last reply
18-Dec-2009 04:27
by:
sashac »
14
replies
,
212
views
I'm hoping you guys will be able to come up with some ideas for me. We're off on holiday on Saturday (and I've been emptying the fridge in preparation) and my dear husband just sprung it on me that 4 old school friends who live in far off places but are visiting family nearby will be coming round to ours Friday night and staying over. I said I'm not keen on cooking and he said fine - we'll get a take-away - but: they're arriving at different times between around 5 and 10 pm, which means by the time we get round to ordering food together it'll be seriously late. So instead I'm racking my brains trying to think of something simple that I could make that won't leave things in the fridge to be used up (or only freezable remains) or create huge amounts of washing up and that people could maybe help themselves to when they feel like it.
Any bright ideas?
posted
15-Dec-2009 14:24
by:
lolasf »
last reply
18-Dec-2009 15:35
by:
Midwesterner »
7
replies
,
186
views
Does anyone have any good homemade granola recipes? I've suddenly decided I want to make it at home (I keep being told it's cheaper that way) and I'm looking for good recipes. By boyfriend loves to eat it covered with milk, and I'd love to make some myself. I've got 2 recipes from the internet that I'm looking at but I'd love any tips or tricks from people who have made it before.
posted
15-Dec-2009 12:22
by:
scoot »
last reply
17-Dec-2009 15:09
by:
HenningWessel »
5
replies
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157
views
Greetings
One of my favorite asian dishes is Kung Pao chicken.
I've googled for recipes and have found a great deal of variations.
Some with veggies, some without..some adding the peanuts to the oil first, some as the last ingredient.
I would greatly appreciate opinions for the best, or your favorite results.
Chow mein noodles
Another favorite is Cantonese chow mein.
I make a really good seafood chow mein. I prefer a thin noodle and use Dongguan rice stick but would like others opinions for noodle choices and how you go about it, getting a nice flavour in the noodles without it becoming too saucy yet not pasty.
posted
15-Dec-2009 05:09
by:
Fudgy_the_Whale »
last reply
17-Dec-2009 04:09
by:
sashac »
18
replies
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325
views
It's my turn.
I'm thinking, instead of artery-clogging Bearnaise, how about a nice red wine/shallot dressing for the beef?
Any saucy thoughts out there?
posted
13-Dec-2009 23:53
by:
Ex_Pat_From_Hell »
last reply
17-Dec-2009 08:46
by:
tonya001 »
8
replies
,
194
views
I just got my sis in laws fave Christmas cookie receipe. For sugar cookies, which are rolled thin and cut into decorative shapes.
She insists that the cookies, and cookie sheets must go into the fridge for 10-15 minutes before baking. This makes cookies an all day event!
Any thoughts on how necessary this is? Ideas about making said sugar cookies? I will be icing them as well.
Thanks and Happy Holidays!
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