Author |
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Texannie
Member
07-16-2001
| Friday, November 24, 2006 - 7:40 am
I did, but none were on digital cameras. I think my son might have taken one on his phone. When I get the pics, I will try to scan them and post.
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Biloxibelle
Member
12-21-2001
| Saturday, December 02, 2006 - 8:14 am
I thought I would pop in and gussy the place up for the change over from Thanksgiving to Christmas. I'm still not sure what or if anything I will be cooking for Christmas dinner. We always have sandwichs on Christmas eve. That is when the gift opening happens here with the grandkids. I think we are going to MIL for Christmas day. I will be making goodies for gift giving. Things to send to work with DH, DS and DDIL. I also make something to take to certain friends and some doctors offices. This year it will be haystacks (which DH so eloquently calls Reindeer poop), roasted pecans, Kahlua cakes and cookies. Cookies will be along the lines of snickerdoodles and macaroons. I have never make gingerbread. But I thought about giving it a whirl. Has anyone here made gingerbread cookies? Are they easy or hard to make? I am hoping to get started sometime this week. I'll post some pictures as things get made.
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Teachmichigan
Member
07-22-2001
| Sunday, December 03, 2006 - 5:00 pm
We make molasses cookies every year -- more chewy than gingerbread. Gotta' ask, though -- what goes in a haystack that makes it look like poo? 
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Chewpito
Member
01-04-2004
| Sunday, December 03, 2006 - 5:08 pm
Im thinking coconut??
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Biloxibelle
Member
12-21-2001
| Monday, December 04, 2006 - 8:16 am
Teach, I will post pictures of the haystacks in the making today. You have to keep a secret though. I am stealing the batteries out of DH remote to take the pictures. Of course he swiped them from my camera in the first place. However, when he gets home today and the remote has to be reprogrammed, nobody will know why. Deal?
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Vee
Member
02-23-2004
| Monday, December 04, 2006 - 9:12 am
Oh that's more than fair, Biloxi, I can keep my mouth shut for that deal. I wanted to make some fudge today, but the weather's not good. Guess I need to be at the ready the next time it's a good day.
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Vee
Member
02-23-2004
| Monday, December 04, 2006 - 11:51 am
Teach, is your recipe for molasses cookies anything like this one from MS? I think that I am going to bake these today in lieu of making that fudge: *Chewy Molasses-Spice Cookies*
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Native_texan
Member
08-24-2004
| Monday, December 04, 2006 - 12:03 pm
I don't know how Biloxi makes them, but my haystacks are: Melt: 1 bag milk chocolate chips 1 bag butterscotch chips Stir in: 1 can Chow Mein Noodles Drop by spoonfuls onto wax paper and let set.
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Biloxibelle
Member
12-21-2001
| Monday, December 04, 2006 - 3:02 pm
Here we go. I use the same things in mine NT. Except I use 2 bags each of chips and I add cocktail peanuts. Melt the chip in a double boiler on low to medium heat.
Pour melted mixture in bowl
Mix in peanuts.
Mix in noodles.

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Biloxibelle
Member
12-21-2001
| Monday, December 04, 2006 - 3:05 pm
Using a tablesppon drop onto wax paper.
They will harden as they cool.

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Native_texan
Member
08-24-2004
| Monday, December 04, 2006 - 3:08 pm
OOOOHHHHHHHH! I like the peanuts. I'll have to try that.
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Biloxibelle
Member
12-21-2001
| Monday, December 04, 2006 - 3:10 pm
Vee, those cookies sound good. I might try them I have everything except the molasses. I can pick that up this week. What kind of fudge are you planning to make? Do you happen to have a recipe for peanut butter fudge?
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Biloxibelle
Member
12-21-2001
| Monday, December 04, 2006 - 3:12 pm
You will like it NT. It gives them a great taste. I use the salted peanuts it kind of counteracts the sweetness.
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Vee
Member
02-23-2004
| Monday, December 04, 2006 - 3:18 pm
The cookies turned out great! Yummy! Your haystacks look delish, too! ETA again...I've got to stop to read for goodness sake...I want to make divinity fudge. Yes, I have a great peanut butter fudge recipe someplace. I'll dig it out and post it later.
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Landi
Member
07-29-2002
| Monday, December 04, 2006 - 5:03 pm
i have three fabulous recipes for fudge. one uses velveeta cheese. weird i know, but it is wonderful! but i need a divinity recipe to make some for my husband!
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Costacat
Member
07-15-2000
| Monday, December 04, 2006 - 5:07 pm
Those haystacks are also really good with pretzel sticks. Another yummy pretzel trick... get the rods and dip them into melted caramel (I do it several times to get a thick coating). Dip about halfway down the rod. Let cool to harden, and then dip again into melted chocolate. Again, dip two or three times. The last time, roll in chopped nuts (peanuts or whatever). YUM!
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Teachmichigan
Member
07-22-2001
| Monday, December 04, 2006 - 7:01 pm
We made the chocolate covered pretzels last year...we dipped one batch in crushed oreos, another batch in sprinkles and a final batch in crushed peanuts. They make a LOT w/just one bag of choc. chips...so we're doing them again this year! Vee -- that recipe looks very similar to mine. I know I have to "chill" my dough for a bit in the fridge, but the main ingredients look alike. Thanks, Biloxi, for the step-by-step picture tutorial! No snitching about those batteries from me either. I think the peanuts would be a fabulous touch -- actually I'm thinking of using peanuts and those tiny, thin pretzel sticks instead of the chow mein noodles. Worst thing that could happen would be if they weren't good enough to pass around at Christmas and we'd have to eat them all ourselves! LOL
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Vee
Member
02-23-2004
| Tuesday, December 05, 2006 - 4:14 pm
Thanks, Teach. I am glad that I didn't have to chill the dough because I am too short on patience. Here's my Divinity Fudge recipe for landi.
Divinity Fudge Ingredients: * ½ cup white Karo syrup * 2½ cups white sugar * pinch salt * ½ cup water * 1 cup walnuts * 2 egg whites * 1 tsp pure vanilla extract Method: Stir Karo, sugar, salt, and water on the stove in a medium-sized heavy saucepan over medium heat until the sugar dissolves. Cook to 248° without stirring. Beat egg whites until stiff and then pour about half of the syrup in a steady stream over the egg whites beating constantly. Return remainder of syrup to the stove and cook to 272 degrees. Then pour over the first half beating until it holds a peak. Add nuts just prior to pouring. The fudge may be poured into a pan and cut into pieces or dropped by spoonfuls onto a cookie sheet.
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Urgrace
Member
08-19-2000
| Tuesday, December 05, 2006 - 4:37 pm
Hmm, never used walnuts in divinity before. Probably taste great. Looks yummy. We always used pecans, but that's probably because I grew up in pecan growing states.
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Vee
Member
02-23-2004
| Tuesday, December 05, 2006 - 4:57 pm
Ohhh, Urgrace, I bet pecans would taste wonderful in divinity...I think nearly anything would be tasty in it. Ha! Now I am posting my favorite peanut butter fudge recipe for Biloxi. (I never promised landi Divinity, but I have had landi on the brain all afternoon and evening...hiya, landi!)
Peanut Butter Fudge Ingredients: * 1 lb brown sugar (light or dark as you prefer) * 2 cups white sugar * 3/4 cup milk * one 7½ ounce jar of marshmallow fluff * 1½ cup peanut butter (plain or crunchy as you prefer) Method: Combine brown sugar, white sugar, and milk in a heavy saucepan and boil hard for 1 minute. Add the marshmallow fluff and the peanut butter and stir until thick. Pour into a 9x13 buttered pan. If I had any marshmallow fluff here, I bet you can just guess what I'd be up to right now. 
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Biloxibelle
Member
12-21-2001
| Wednesday, December 06, 2006 - 5:57 am
Thanks Vee . I'm off to the store in a bit. Going to get the molasses also. Can you believe I have never in my life bought a jar of marshmallow fluff. I know what it is, but have never bought any. At 47 years old this will be a first. I'm a fluff virgin! 
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Hukdonreality
Member
09-29-2003
| Wednesday, December 06, 2006 - 6:43 am
ooohhh, just WAIT until you fluff!!!
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Vee
Member
02-23-2004
| Wednesday, December 06, 2006 - 8:13 am
Ohhh, a fluff virgin, eh? Well, allow me to suggest another very easy treat—toast with butter and some fluff...yummy, yummy!
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Hukdonreality
Member
09-29-2003
| Wednesday, December 06, 2006 - 8:22 am
Ya GOTTA try a fluffernutter. Simple: peanut butter on one piece of bread, Fluff on the other, then slap 'em together. Man, I think I'm going shopping for some this morning!
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Sewmommy
Member
07-06-2004
| Wednesday, December 06, 2006 - 10:08 am
Vee, that sounds so yummy! that is just regular granulated sugar and not powdered sugar right? The only reason I ask is because I have made this particular recipe which calls for powdered sugar. Peanut Butter Fudge Recipe courtesy Alton Brown, 2003 See this recipe on air Wednesday Dec. 06 at 7:00 PM ET/PT. Show: Good Eats Episode: Fudge Factor 1 cup butter, plus more for greasing pan 1 cup peanut butter 1 teaspoon vanilla 1 pound powdered sugar Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week. http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26074,00.html
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