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Old 12-18-2007, 04:59 PM   #41
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Every year I make oodles of cookies too, Vera.

My favorites (and everyone else's in the family) are my Grandma's Monster cookies. I've mentioned them here before, but the recipe's one of those family things.

However, all look forward to the Martha Stewart Thumbprint cookies I make every holiday (what's a holiday without cookies?)
I know what you mean about thumbprint cookies. If I didn't make some kind of cookie with raspberry jam in it, there might be a riot..
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Old 12-18-2007, 05:00 PM   #42
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nothing fancy here, but my Sausage/bread stuffing balls that I do with Christmas dinner are a big hit. although Most of them get eaten Afterwards cold and sliced on a sammich, by my wife.
I have to Hide a couple in the fridge behind stuff so I get a chance too :)
Sometimes, you have to hide things in the 'cottage cheese' container. No one looks in there!
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Old 12-18-2007, 08:15 PM   #43
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Some day, would you please post that recipe. I have a feeling Lou would love it!
It is here Vera.
http://www.discusscooking.com/forums...and-17859.html
It does sound right up your alley. Go for 1/3 cup of kahlua, you'd love it.
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Old 12-19-2007, 08:00 AM   #44
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Okay, I have to ask...what do you spread red pepper jelly on??
On crackers with cream cheese or goat cheese. With roast pork or chicken. On leftover meatloaf sandwhiches. As a glaze when grilling chops. Lovwe the stuff!
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Old 12-19-2007, 05:52 PM   #45
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On crackers with cream cheese or goat cheese. With roast pork or chicken. On leftover meatloaf sandwhiches. As a glaze when grilling chops. Lovwe the stuff!
I'm thinking it would be great with pork!
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Old 12-19-2007, 06:20 PM   #46
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Mine is brown sugar shortbread dominos, maple cookies and if I get to it, nuts and bolts. The rest is gravy. My MIL starts baking in November and has all kinds of yummies so I don't do much anymore.
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Old 12-19-2007, 06:22 PM   #47
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[QUOTEI'm thinking it would be great with pork!][/QUOTE]

It is!!

Alix, I've seen a brown sugar shortbread floating around. sounds great, and I wish I had time to make some!
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Old 12-19-2007, 06:24 PM   #48
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If I didn't make some kind of cookie with raspberry jam in it, there might be a riot..
I made some this year, PB&J. They were awesome!
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Old 12-19-2007, 06:50 PM   #49
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Alix, would you please post your recipe for "nuts and bolts"?

Thanks!

Lee
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Old 12-19-2007, 06:56 PM   #50
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I made some this year, PB&J. They were awesome!
I made PB and J thumbprints, too, and they were crunchy instead of soft (I like them soft).

Would you please post your recipe, Lop?

Thanks!

Lee
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Old 12-20-2007, 09:41 AM   #51
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My Cappuccino bars! They're a layer of fudgy espresso brownie with a layer of cinnamon cream cheese in the middle and topped with a layer of espresso ganache. I make 2 whole hotel pans of them and cut them into squares and then in half again to form triangles. A gourmet food shop in town wanted to buy them once, but I only make them once a year and didn't want to get into "production".

Great thread!
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Old 12-20-2007, 01:04 PM   #52
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Those sound perfect to take to a X-mas eve party I"m going to Flourgirl.

Share the recipe??

Thanks, t
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Old 12-20-2007, 03:35 PM   #53
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Sure thing, just posted here:

http://www.discusscooking.com/forums...tml#post524205
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Old 12-20-2007, 05:59 PM   #54
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One thing is anise cookies. The other is peanut butter kiss cookies. It started when I was a young woman in my early twenties. I wanted to make something. Cooking wasn't a skill I had. My mother asked me to make peanut butter cookies. We had never done that before but I think she didn't want to give me something "important" so that was it. Over the many many years that followed with the family growing, the new generation got used to having them and now they ask for them. By the way, the first year that I made them I baked them with the kiss on.
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Old 12-21-2007, 11:02 AM   #55
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My Cappuccino bars! They're a layer of fudgy espresso brownie with a layer of cinnamon cream cheese in the middle and topped with a layer of espresso ganache. I make 2 whole hotel pans of them and cut them into squares and then in half again to form triangles. A gourmet food shop in town wanted to buy them once, but I only make them once a year and didn't want to get into "production".

Great thread!
Oh....you're going to have to post this recipe..I have to insist
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Old 12-21-2007, 11:02 AM   #56
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One thing is anise cookies. The other is peanut butter kiss cookies. It started when I was a young woman in my early twenties. I wanted to make something. Cooking wasn't a skill I had. My mother asked me to make peanut butter cookies. We had never done that before but I think she didn't want to give me something "important" so that was it. Over the many many years that followed with the family growing, the new generation got used to having them and now they ask for them. By the way, the first year that I made them I baked them with the kiss on.
My mom still makes peanut butter kiss cookies. Every year.
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Old 01-03-2008, 09:58 AM   #57
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long time, no see. hope you're doing well and had a nice holiday season.

here are our christmas staples from the bakery department:
- 3 or 4 large stollen - this year i made roast chestnut marzipan for them.
- gingerbread men - every few years i'll put a whole day into a gingerbread
house with windows made from sugar brought to hard crack stage,
sliced almonds (or when i can get them, necco wafers) for the tiled
roof, marzipan figures, etc. my daughter invites friends over when it's
time to bash it up and eat it.
- biscotti - anise and chocolate
- steamed cranberry pudding
- 4 or 5 fruitcakes, essentially dried fruits and pecans only barely held
together by the cake batter. the fruits are soaked in brandy so long
that the colors are nearly undifferentiated.
- usually a few panettone also.

unfortunately, i've given up making my grandmother's christmas pudding. neither my wife nor daughter care for it, so i've always ended up wolfing down a pound or two of suet all by myself. same goes with the mincemeat; i've still got 5 or 6 quarts i put up a few years back. it's very sad

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Old 01-03-2008, 06:18 PM   #58
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Hey to you too! I don't think I'd be overly interested in the ahem..suet, either.
However, I'm right there with you for steamed cranberry pudding!

Happy New Year My Friend
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