November 28th, 2007
December 21st, 2005
|wuduaelfen||07:42 am - Bourbon Pecan Chews|
I made these last night. Sorry, no picture, but they're wonderful. :-)
( RecipeCollapse )
December 19th, 2005
December 6th, 2005
|custard_kisses||11:36 am - Gingerbread stars|
My children love to bake with me and last week we made some gingerbread biscuits in star shapes. It's a very good recipe for children it man handles well, it doesn't crumble and flake when being re kneaded and rolled and the dough tastes as good as the biscuits themselves :)
( My little gingerbread helpers plus recipeCollapse )
November 20th, 2005
|dadateacher||03:34 pm - I need advice|
Here's the deal. I'm going to visit family on Tuesday night. It is a 6 hour drive. I need to take something but I'm not sure if the recipes I picked will keep or travel well. I'm on a ginger kick so I want to make ginger cream scones, which are served with a winter fruit compote, and sweet potato ginger muffins. I'm especially worried about the scones not being so good a day or two after they're cooked but it seems too short a time to freeze. I don't know.
November 18th, 2005
|taosma||10:42 pm - Holiday Spice Cookies/Ornaments|
HOLIDAY SPICE COOKIES
These cookies can also be used as little christmas decorations. Use a variety of cookie cutter shapes and use a bamboo skewer to push a hole in the top before baking. Once the cookie is baked, make sure the hole has not closed over. If it has be sure to open it up before the cookie cools. You can dress up these tree ornaments by sprinkling them with the demerara sugar before baking. For eating, they are better without the sugar.
( Recipe for Holiday Spice CookiesCollapse )
|custard_kisses||05:03 pm - Brandied fruit.|
Fruit preserved in alcohol makes wonderful, easy-to-make special desserts. Fabulous over ice cream or alone with cream. Almost any fruit can be preserved in spirit and almost any spirit can be used. The combinations of flavours is endless.
This is the basic recipe for brandied fruit, substitute the spirit for another as required. For instance you would use rum if preserving Raisins for home made rum and raison ice cream. You can use Kirsch, vodka or flavoured liqueurs and like Frangelico and Cointreau. Fortified wines like Madeira and Sherry work really well also.
~ Prepare a heavy syrup by boiling 1 cup of sugar with 1 cup of water.
~ Pack the prepared fruit into thoroughly cleaned and sterilized jars.
~ Add suitable whole spices if desired such as whole cloves, cinnamon quills, slivers of ginger, star anise, vanilla pods.
~ Spoon 2-3 generous tablespoons of brandy (or your chosen liqueur) over the fruit.
~ Fill jars to 1cm from the top with the sugar syrup.
~ Place lids loosely on jars then put on a rack or on crumpled foil in a large pot and add bath temperature water up to the necks of the jars. Cover the pot and bring to a gentle boil, leave for around 20 minutes then carefully lift out onto a board or some newspaper and tighten lids to seal or cover with cellophane. You may need to ladle out some water if the jars are hard to grab.
Store in a cool place. Jars sealed with lids will keep up to a year, those sealed in cellophane will keep up to 6 months if the fruit is all covered in alcohol, exposed fruit will set off the fermentation process.
November 13th, 2005
|taosma||12:35 am - Some Christmas baking ideas.... or anyday really...|
I have 2 recipes I wanted to share here.
This is a recipe for Dried Cranberry Scones. Something I love. And I think they would make good Xmas gifts for anyone who is wanting to give baked goods out to friends or relatives. I know I am one of those people! I also think they would be a nice idea instead of serving those lame store bought rolls that my MIL always serves at dinners.
( Dried Cranberry SconesCollapse )
And for a dessert... I actually haven't tried this recipe but I think it sounds fantastic and I might make it this week to try it out.
( Chocolate Banana Bread PuddingCollapse )
November 12th, 2005
|jenni_goes_grrr||06:26 pm - Help!|
OK, so my whole family is surprised i got married. I don't cook, clean, or any of that stuff.. one of my house warming gifts when I moved out was a take out menu to all the restuarants near me.. but yeah.. i've been making fudge for them for about 3 years now.. its cheap, and im poor.. and my grandma thinks its the BEST GIFT EVAR!!!! and thats all that matters..
but this year I want to put something new in the tins.. I need something that looks impressive, and tastes good, but is pretty much fool proof.. any suggestions? lol