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Old 09-21-2004, 07:03 PM   #21
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Keep your eyes peeled at the grocery store for the Better Homes and Gardens Christmas cookie booklet - I just picked it up and it's got some awesome recipes in it!
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Old 09-22-2004, 06:57 AM   #22
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In regards to baking powder, I don't know if anybody else does what I do. I keep mine in the freezer. Stays fresh for at least two years. When I'm baking something that uses baking powder, it's the first thing I take out. I give it enough time to rise in temperature before I open the can.
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Old 09-23-2004, 11:22 AM   #23
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I rarely have Baking soda loose it's potency on me. I use mine to fast, as I use it more for polishing silver than actually baking with it.

Make a paste with about a Tbsp of both baking soda and water. Drop in the silver (if it's small), and gently rub with your fingers until it's shiny and the tarnish is removed. Rinse with water and dry. This won't work on some heavily tarnished silver. You need Tarnex for that.
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Old 09-25-2004, 03:16 AM   #24
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I got the BH&G Christmas Cookies magazine. You were right! Great collection of recipes! One recipe that really got to me was the Danish Pebbernodder; my husband's grandmother used to make these at Christmas - I had forgotten - the picture on page 36 looks just the way I remember them. I dug her recipe out... it is slightly different from the BH&G one with quite a bit more spices and no anise. I will make her recipe, but use the advice from BH&G and "place portions in freezer bags for up to a month then thaw overnight in the refrigerator" - so will see how that goes...

Peppernuts

1 cup (2 sticks) butter, at room temp
1 cup dark brown sugar, packed
1 large egg
1/4 cup sorghum molasses
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon freshly ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg

Preheat the oven to 375 degrees F.
Cream butter and sugar. Add the egg and molasses.
In another bowl, mix the flour with the baking powder, soda, and spices.
Blend the dry ingredients into the creamed mixture.
Shape the dough into a ball.
Wrap the dough in wax paper and chill (at least overnight, & for up to a week!).
Cut off a piece of the dough and roll between your hands and a floured board to make ropes about 1/2-inch thick and about as long as a pencil.
Place some of the ropes (5-6?) on an ungreased cookie sheet.
Cut ropes into 1/2-inch pieces using a sharp knife. Separate pieces.
Bake for 8-10 mins. till the cookies are golden.
Remove from the oven; cool on the baking sheet.

Lots of good recipes in the magazine - am going to try the Snickerdoodle Pinwheels for sure!
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Old 09-25-2004, 06:12 AM   #25
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I know those Snickerdoodle pinwheels looked awesome - would look great with the chocolate pinwheels, too!
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Old 09-27-2004, 10:47 AM   #26
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If anyone's interested, I have an older cookbook titled, "Visions of Sugarplums", and is an international Christmas cookbook. I know there is a version of the "Peppernuts" cookies, as well as other cookies, candies, drinks (several different versions of Eggnog), etc. I'd be willing to type recipes and post them here (with credit given).
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Old 09-27-2004, 05:00 PM   #27
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Post away, Allen - pick some of your faves!
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Old 09-27-2004, 08:44 PM   #28
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Here's a different eggnog I like to make. I'm going to warn you, it's really, extremely, rich. About all I can handle at one time is a double-jigger.

Coquita
Coconut Rum Eggnog
Yields: about 14 servings

4 coconuts
4 small cans evaporated milk
12 eggs
4 small cans condensed milk
3 T vanilla, or to taste
3 – 4 c white rum, to taste

Prepare coconut milk, using evaporated milk instead of water for liquid, by covering the ground coconut meat with the evaporated milk, and bring it to a boil. Remove from the heat, and let stand 30 minutes. Strain off the milk, squeezing as much moisture as possible from the coconut meat. This is best done by straining through a large section of cheesecloth, then, gathering the corners together, start twisting the cheesecloth until you have a “ball” of coconut meat. Then continue twisting, forcing the milk out, until either there is no more milk left in the coconut meat, or you run out of strength. Cool the milk. Beat the eggs thoroughly until light and fluffy and combine with coconut milk, condensed milk, vanilla, and rum. Beat well. Bottle and chill thoroughly. This is a very rich drink, and is usually served in small liqueur-type glasses.
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Old 09-28-2004, 04:48 AM   #29
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thanks for the Coconut Rum Eggnog recipe AllenMI, sounds like just the thing for a Holiday party! I'll be trying it for sure!

here's a little tip I got from America's test kitchen for making your own colored sugars for decorating cookies.
Generally in the store you can only find one or two colored sugars.
Making your own you can create any color you wish!

Sprinkle 1/2 cup granulated sugar envenly over a pie pan.
Add 5 drops of food coloring and mix throughly.
To be sure the color is evenly distributed, push the sugar through a fine sieve.
Spread the sugar back in the pie pan or on a cookie sheet to dry completely.

Ho Ho Ho!
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Old 09-29-2004, 07:53 PM   #30
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came across this and thought you might like it...

Martha Stewart's Christmas Cookie Glossary
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