Author |
Message |
Calamity
Member
10-18-2001
| Tuesday, December 11, 2007 - 12:25 pm
Thanks, Texannie! 
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Texannie
Member
07-16-2001
| Tuesday, December 11, 2007 - 12:32 pm
i love that site!
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Kiersten_love
Member
08-03-2001
| Tuesday, December 11, 2007 - 2:49 pm
Thanks so much Calamity 
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Cinnamongirl
Member
01-10-2001
| Tuesday, December 11, 2007 - 3:19 pm
Thanks Calamity!! I'm gonna try the kolacky too! Looks fairly easy.
Hypermom
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Teachmichigan
Member
07-22-2001
| Tuesday, December 11, 2007 - 6:49 pm
YUMMY!! THANKS! I just finished making molasses cookies (the house smells DIVINE!), and I'm soooo making these ginger cookies next week. DS and I are doing a cookie a night, so my next shopping trip will include a few extra ingredients for these. 
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Teachmichigan
Member
07-22-2001
| Tuesday, December 11, 2007 - 6:51 pm
Oops, meant to add -- Yup, I'm one who NEVER gets the amount of cookies a recipes says. My molasses cookies said 5 dozen (if rolling into 1" balls); I didn't measure exactly, but they certainly weren't much larger than 1" and I got 4 doz. My only note to self -- make a double batch next time! LOL 
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Escapee
Member
06-15-2004
| Wednesday, December 12, 2007 - 9:23 am
How would I make a lemon glaze for lemon cookies. I bought a lemon cake mix, but I don't just want to powder sugar the top.
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Skootz
Member
07-23-2003
| Wednesday, December 12, 2007 - 12:03 pm
you can take Lemon juice and add sugar to it and just glaze it over top. I did that to a lemon loaf I bough recently. it is easy and tasty
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Escapee
Member
06-15-2004
| Wednesday, December 12, 2007 - 3:25 pm
Mmmm, powdered or regular sugar.
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Mak1
Member
08-12-2002
| Sunday, December 16, 2007 - 7:20 pm
Calamity, I made your Chocolate and Orange Marbled cookies tonight and love them! I usually end up with less cookies than the recipe says, but this time I have exactly 36. I'll be taking some to work tomorrow and know they will be a hit. Thank you to everyone for your recipes. I'll be snagging a couple more before the end of the year.
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Cinnamongirl
Member
01-10-2001
| Sunday, December 16, 2007 - 7:31 pm
powdered sugar!
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Serate
Member
08-21-2001
| Wednesday, December 19, 2007 - 9:12 pm
landileigh I haven't forgotten about your request for a divinity recipe. I've asked my brother daily for the past couple weeks. We finally gave up waiting so used the recipe out of our Kitchenaid book. Didn't look or taste like what Mom made - I didn't like Mom's and this was kinda good. Hubby took some in the office - his boss is a divinity freak. He said it was the best he ever tasted. So if you still need a recipe I'll post it. Sorry it took me so long to get back to you. T
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Skootz
Member
07-23-2003
| Thursday, December 20, 2007 - 4:41 am
I use regular sugar..but powdered would be good too.
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Calamity
Member
10-18-2001
| Thursday, December 20, 2007 - 10:42 am
Hi Mak1 - I haven't seen you around in a long time! Glad you liked the recipe and thanks for trying it out for me, lol!
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Mak1
Member
08-12-2002
| Thursday, December 20, 2007 - 6:24 pm
Oh, you haven't tried it yet, Calamity? The cookies have a real nice texture and the orange flavor isn't real strong....just enough. The people at work who like orange and chocolate together liked them, too. I have been sort of hermit-like with my posting lately, lol.
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Chiliwilli
Member
09-04-2006
| Saturday, December 22, 2007 - 7:06 pm
Mak1, it's not really a "holiday" recipe but you may feel like it's a holiday when you eat it. Yum! By the way, this won $40,000 in one of Pillsbury's Bake Off contests. I just use a regular round cake pan to cook it in. Almond-Filled Cookie Cake
Crust 2 2/3 cups Pillsbury BESTŪ All Purpose or Unbleached Flour 1 1/3 cups sugar 1 1/3 cups butter, softened (do not use margarine) 1/2 teaspoon salt 1 egg Filling 1 cup finely chopped almonds 1/2 cup sugar 1 teaspoon grated lemon peel 1 egg, slightly beaten 4 whole blanched almonds DIRECTIONS 1. Heat oven to 325°F. Place cookie sheet in oven to preheat. Grease 10 or 9-inch springform pan. In large bowl, blend all crust ingredients at low speed until dough forms. If desired, refrigerate dough for easier handling. Divide dough in half. Spread half in bottom of greased pan to form crust. 2. In small bowl, combine all filling ingredients except whole almonds; blend well. Spread over crust to within 1/2 inch of sides of pan. 3. Between 2 sheets of waxed paper, press remaining dough to 10 or 9-inch round. Remove top sheet of waxed paper; place dough over filling. Remove waxed paper; press dough in place. Top with whole almonds. 4. Place cake on preheated cookie sheet. Bake at 325°F. for 65 to 75 minutes or until top is light golden brown. Cool 15 minutes; remove sides of pan. Cool 1 hour or until completely cooled. High Altitude (3500-6500 ft) No change.
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Vacanick
Member
07-12-2004
| Sunday, December 23, 2007 - 9:42 am
A girlfriend gave me a batch of chocolate cookies with cayenne in them ... they are the best!! Has anyone had them and if so does anyone have a good recipe? Thanks & Happy Holidays! 
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Chiliwilli
Member
09-04-2006
| Monday, December 24, 2007 - 1:52 am
Vacanick, I finally got them all done. You got the coffee ready? This should almost be enough for the two of us. If anyone else is coming I'll have to bring extra plates. LOL
My picture is a little blurry but that could just be excitement from all that sugar.
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