JohnL
Head Chef
Dear GF baked Christmas cookies all day. I did my part by tasting them!
What are you baking today?
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Dave Hutchins
Head Chef
2 loaves of sour dough rye bread
Hungry
Senior Cook
Try this site for Cookies and other stuff...
Bittersweet Chocolate Tart with Salted Caramelized Pistachios - Fine Cooking
This is a tort it has orange zest.
I didn't find the cookies you wrote about.
Charlie
Bittersweet Chocolate Tart with Salted Caramelized Pistachios - Fine Cooking
This is a tort it has orange zest.
I didn't find the cookies you wrote about.
Charlie
babetoo
Chef Extraordinaire
i made eggnog cookies from cake mix. 1/4 cup melted butter, white cake mix and one half cup eggnog. eggnog had nutmeg but didn't it much in dough. i add about half tsp to it. then sprinkled nutmeg on the top. drop on pan. bake 12 to 15 min. at 350, light brown on bottom
i found them just a bit bland, nice texture though . i am thinking i will drizzle a little powder sugar and milk blend and sprinkle with more nutmeg. i hope that helps. all and all nothing to get excited about. maybe a yellow cake mix would be better.
i found them just a bit bland, nice texture though . i am thinking i will drizzle a little powder sugar and milk blend and sprinkle with more nutmeg. i hope that helps. all and all nothing to get excited about. maybe a yellow cake mix would be better.
SierraCook
Master Chef
Tomorrow at work we are having a fundraiser to raise money to support local charities. During our monthly safety briefing we are going to raffle off baked goods to earn the money. I made Pumpkin Streusel Bars. I had never made the recipe before. I was going to make cookies, but did not feel like dealing with cookies after working all day. I have not tasted the bars, but they look good.
justplainbill
Executive Chef
A 53 ounce G. Greenstein style unglazed sour rye. 9 1/2" dia X 5" high.
abecedarian
Cook
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I looked this up and found a recipe...these sound Goooood! I like the idea of adding the extract too. I bet they rock
abecedarian
Cook
- Joined
- May 25, 2006
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JoeV
Washing Up
A 53 ounce G. Greenstein style unglazed sour rye. 9 1/2" dia X 5" high.
That's a mighty fine looking round of bread. George would be proud of you. I'll grab Pie Susan and we'll be right over with the pastrami....
Chocolate dipped mocha shortbread stars with edible gold dust. (Yes, I will take pictures)
SierraCook
Master Chef
The Pumpkin Streusel Bars were a great hit at work today. We made $36.00 to add to our fundraising money to give to charity.
Ask and you shall receive! Gold Dusted Mocha Shortbread Stars. They were a hit at our ladies' Christmas tea today. Yes, Smoke King OUR church ladies were impressed! The picture doesn't really show off the gold well.
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justplainbill
Executive Chef
Thanks for the compliment JV. No need to bring pastrami with you; The Mrs went to NYC today to buy 20 pounds from Katz's. By the time she gets back, the Varathane you suggested should be dry
JoeV
Washing Up
Excellent! These are genuinely tough times for a lot of folks, and great to see your group doing their part to help.
JoeV
Washing Up
What an innovative idea. I have to ask...just how expensive is edible gold dust? I can't imagine putting a precious metal on baked goods, although my BIL used to drink something called Goldschlager (sp?) that had gold leaf floating in every bottle.
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