Cooking School

[Hey Ladi]

Ok, so we are in the midst of the Holiday Eating season, so what special foods do you make?

Share any recipes or tips you have :thumbs-up:

1. crack the egg first before putting in the bowl
2. strain the milk if it is lumpy
3. use nutmeg sparingly


I have to make Deviled Eggs tonight, anyone put anything different & interesting in them, that I should try??

[kindred]

Kindred's World Bestest Cookies

Need
Mini muffin pan
Chocolate Chip Cookie Dough (the kind in the tube, already made)
Bag of Reeses Peanut Butter Cups (the little ones)

Slice a half-inch off cookie dough tube, cut that slice into quarters. Place one quarter of the cookie dough in the mini muffin pan. Bake at 350 for about 8 minutes.

While they are baking, unwrap and remove the paper wrapper on the Reese's Peanut Butter cups (try not to eat too many). When the cookies are done, remove from the oven and while still warm, squish a Peanut Butter cup in the center of the cookie. Let cool thouroughly.

Remove from the mini muffin pan. Now you have a chocolate chip cooking with a peanut butter cup in the middle. Heaven....

[Sloatsburgh]

Cheesecake

1 recipe Thin Sponge Cake Layer (see below)
For Cream Cheese Filling:

4 (8-ounce) packages regular cream cheese, at room temperature
1 2/3 cups sugar
1/4 cup cornstarch
1 tablespoon vanilla extract
2 extra-large large eggs
3/4 cup heavy whipping cream

Preheat the oven to 350*F (180*C) and generously butter a 9-inch springform pan. Make the batter for the sponge cake as the recipe directs. Evenly spread the batter on the bottom of the pan and bake just until set and golden, about 10 minutes. Place the cake on a wire rack to cool (don't remove it from the pan).
While the cake cools, make the cream cheese filling: Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low speed until creamy, about 3 minutes. Then beat in the remaining 3 packages of cream cheese.
Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla. Blend in the eggs, one at a time, beating the batter well after adding each one. Blend in the heavy cream. At this point mix the filling only until completely blended (just like they do at Junior's). Be careful not to over mix the batter.
Gently spoon the cheese filling on top of the baked sponge cake layer. Place the springform pan in a large shallow pan containing hot water that comes about 1-inch up the sides of the pan. Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour.
Cool the cake on a wire rack for 1 hour. Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight. Remove the sides of the springform pan. Slide the cake off the bottom of the pan onto a serving plate. Or if you wish, simply leave the cake on the removable bottom of the pan and place it on a serving plate. If any cake is left over, cover it with plastic wrap and store in the refrigerator.

Thin Sponge Cake Layer for Cheesecake

One suggestion: keep an eye on this cake while it bakes. There's not much batter, so it needs only about 10 minutes of baking -- only enough time for the cake to turn light golden and set on the top.

1/2 cup cake flour, sifted
1 teaspoon baking powder
Pinch of salt
3 extra-large eggs, separated
1/3 cup plus 2 tablespoons sugar
1 teaspoon pure vanilla extract
3 drops pure lemon extract
3 tablespoons unsalted butter, melted
1/4 teaspoon cream of tartar

Preheat the oven to 350*F (180*C) and generously butter a 9-inch springform pan. Sift the cake flour, baking powder and salt together in a medium-sized bowl and set aside.
Beat the egg yolks together in a large bowl with an electric mixer on high speed for 3 minutes. Then, with the mixer still running, gradually add the 1/3 cup of the sugar and continue beating until thick light-yellow ribbons form in the bowl, about 5 minutes more. Beat in the vanilla and lemon extracts.
Sift the flour mixture over the batter and stir it in by hand until no more white flecks appear. Then blend in the butter.
In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high speed until frothy. Gradually add the remaining 2 tablespoons sugar and continue beating until stiff peaks form (the whites should stand up in stiff peaks but not be dry). Stir about 1/3 cup of the whites into the batter, then gently fold in the remaining whites -- don't worry if a few white specks remain.
Gently spoon the batter into the pan. Bake the cake just until the center of the cake springs back when lightly touched, only about 10 minutes (watch carefully). Let the cake cool in the pan on a wire rack while you continue making the cheesecake filling. Do not remove the cake from the pan.


That, and

Open Eggnog carton and poor into glass.
Top with cognac and nutmeg
Wave gun and warn all children not to bother you
Lean back, drink, and enjoy the holiday season.

[Arthur Dent]

Kindred, NICE!!!! I wanna go to your house. :loveya:

One envelope of soup mix + 1 pint of sour cream = great dip. French onion, garden vegetable, regular onion soup mix...it's all good.

[Lord Slug]

get in car, go to store, by cookies... if that doesn't work:

PEANUT BLOSSOM COOKIES

1 bag {8 oz.} Hershey's Kisses Chocolates
1/2 cup shorting
3/4 cup Creamy or Chunky Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1egg 2 tablespoon milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
Granulated sugar

Heat oven to 375°. Remove wrappers from Kisses. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well, whisk together flour, baking soda and salt; gradually beat into peanut butter mixture.

Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Immediately press a Kiss into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies

mmmmmmmmm the best when mom makes 'em for christmas.

[kindred]

Open Eggnog carton and poor into glass.
Top with cognac and nutmeg
Wave gun and warn all children not to bother you
Lean back, drink, and enjoy the holiday season.

:rofl:

Can't forget the Hot Buttered Rums while wrapping presents at midnight on Christmas eve!! :thumbs-up:

Dent, you might as well come over, you're close enough anyway!!!

[Hey Ladi]

so Kindred, you just make 4 big cookies? :thumbs-up: kick ass

[kindred]

so Kindred, you just make 4 big cookies? kick ass

:rofl:
No, silly....you fill up the whole muffin tin. Continue slicing the cooking in quarters until the tin is full.

On a side note, when I was a kid I made one giant cookie. It didn't exactly turn out the way I was hoping... :-(

[Hey Ladi]

No, silly....you fill up the whole muffin tin. Continue slicing the cooking in quarters until the tin is full

:crackhead: I don't get it

but thanks for the recipe :thumbs-up:

[kindred]

I don't get it

It's probably the way I'm trying to explain it... You know a mini-muffin tin? Place one quarter of a slice of the cookie dough in each "pocket". Like you are making mini-cupcakes...only with cookie dough.

Just come over and I'll show ya! :-D

[Weird NJ]

Mini-muffin pan


I make gingerbread men cookies. I don't have the recipe on me though.
It's a basic recipe, but I add a candy cane in the chest and red-hots for the face.. I just discovered the trick is not to roll out the dough too thin when you make the cut outs because the cookies will become thin and hard if they are not air-tight sealed in tupperware.

That and green chocolate chip cookies. :fuggin:

[Ronin]

Some good websites for recipes that my wife and I use:
allrecipes.com
copykat.com

[Hey Ladi]

ooooh, ok! I was thinking of those little bread tins

[GonzoStyle]

Get in car
drive to kindreds
open door
get out of car
enter her home
sit down at dinner table
enjoy

[Kingpin]

Lord Slug I Love those cookies I make them every year. baked off close to a hundred this year. It's ot Christmas in my house with out those peanut blossom cookies around. Another great recipe is for Rugalah.

[Buttmunch]

She put de lime in de coconut, drink 'em bot' togeder
she put de lime in de coconut, drink 'em bot' up.
She put de lime in de coconut, drink 'em bot' togeder
put de lime in de coconut, call de doctor woke him up, an' say
Doctor! Ain't der notin I can take, I say
Doctor! to relieve dis belly ache, I say
Doctor! ain't der notin I can take, I say
Doctor! To relieve my belly ache?
I put de lime in de coconut, drink 'em bot togeder,
put de lime in de coconut, I drink 'em bot' down,
I put de lime in de coconut, drink 'em bot' togeder,
put de lime in de coco nut, call de Doctor, woke him up an' say
Doctor! Ain't der notin I can take? I say
Doctor! To relieve my bellay ache. I say
Doctor! Ain't der notin I can take? I say
Doctor! And he say Lemme get dis straight
You put de lime in de coconut, drink 'em bot togeder,
put de lime in de coconut, you drink 'em bot' up.
You put de lime in de coconut, drink 'em bot' togeder,
put de lime in de coconut, call de Doctor, woke him up, an' say
Doctor! Ain't der notin I can take, you say
Doctor! To relieve your belly ache, you say
Doctor! Ain't der notin I can take, you say
Doctor! You such a silly woman!
Put de lime in de coconut, drink 'em bot' togeder,
put de lime in de coconut. Den you feel better.
Put de lime in de coconut, drink 'em bot down.
Put de lime in de coconut, an' call me in da mo-o-o-ornin'.
REPEAT ONCE FROM START, THEN:
Woo Woo, ain't der notin I can take, I say
Woo Woo, to relieve my belly ache, I say
Doctor! Doctor! ain't der notin I can take, I say
Yaah Yaah! To relieve my belly ache.
Put de lime in de coconut, drink 'em bot togeder (go on and fade)

[Lord Slug]

Lord Slug I Love those cookies I make them every year. baked off close to a hundred this year. It's ot Christmas in my house with out those peanut blossom cookies around. Another great recipe is for Rugalah.

When all of us were at home, my mom would pick the coldest and the snowiest day before Christmas and start baking them. We would get into the kitchen and start eating all the chocolate. So, she would send us outside to get out of her hair. In order for the warm cookies not to melt the chocolate, they need to be chilled. The best place to chill the cookies would be outside where mom sent us. Again, we would be sled-riding and get hungry. Run up to the back porch, and start eating the chocolates. She would get pissed and start throwing all kinds of shit at us.
I really miss those days.

[Kingpin]

* Exported from MasterCook II *

Rugelach (Cookie)

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Desserts Cookies
Jewish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
IRWIN JJGF65A
-----CREAM CHEESE DOUGH FOR RUGEL-----
6 ounces CREAM CHEESE
1/2 pound COLD UNSALTED BUTTER
2 cups FLOUR
1/4 teaspoon SALT
1/3 cup SOUR CREAM
1 teaspoon WATER ( OPTIONAL ) OVE
-----FILLING-----
1/2 cup SUGAR
1 tablespoon CINNAMON
1 cup WALNUTS -- FINELY CHOPPED
1/2 cup DARK RAISINS -- CHOPPED.

CUT CREAM CHEESE INTO TABLS.SIZE PIECES AND LET SOFTEN AT ROOM
TEMPERATURE.CUT BUTTER INTO SMALL PIECES OF ABOUT 1/2 TABLS.AND KEEP
THEM COLD UNTIL READY TO USE.
PLACE FLOUR,SALT AND BUTTER IN BOWL OF FOOD PROCESSOR AND PROCESS WITH
ON/OFF TURNS UNTIL MIXTURE RESEMBLES COARSE MEAL.ADD CREAM CHEESE AND
SOUR CREAM,DISTRIBUTING THEM EVENLY OVER MIXTURE.PROCESS WITH ON/OFF
TURNS UNTIL DOUGH JUST HOLDS TOGETHER.ADD 1 TEAS.WATER IF NECESSARY.
WRAP DOUGH IN PLASTIC WRAP,PRESS TOGETHER INTO A BALL AND FLATTEN TO A
DISK.REFRIGERATE FOUR HOURS OR UP TO TWO DAYS. WITH THE EASY TO HANDLE
CREAM CHEESE DOUGH,CRESCENT SHAPED RUGELACH ARE A DELIGHT TO PREPARE AT
HOME.THESE ARE TENDER,FLAKY AND NOT TOO SWEET.YOU CAN MAKE THEM AHEAD
AND FREEZE THEM BEFORE OR AFTER BAKING.

HANDLING OF DOUGH TAKEN FROM BARB DAY'S RECIPE Roll out a portion of
the dough in a circle about 1/16" thick. With a knife or pastry wheel,
cut the pastry into 16 pie-shaped wedges. If the dough is sticky, dust
it with a little flour. Sprinkle or spread the filling on the wedge.
Beginning at the wide edge, roll the dough up toward the point. Place on
an ungreased cookie sheet and carefully sprinkle with a tiny bit of the
reserved sugar. Repeat with the remaining dough and filling. Bake 15 to
18 minutes, or until golden
Notes: The dough for this cookie will literally melt in your hands if
not worked very quickly, and kept as cold as possible! I freeze a marble
pastry board before I begin to make these and use a marble pin for
rolling the dough. If you do not have this equipment, ice down the area
you aare going to work on. When rolling the dough, it is wise to place a
sheet of waxed paper over the board. If the dough gets too sticky to
work, put it back in the fridge for a while, then continue. This recipe
is basically the recipe in The Jewish Holiday Kitchen, by Joan Nathan. I
have used various flavors of jam or preserves,

[GonzoStyle]

So she put de lime in de coconut?

[The Sleeper]

does anyone seriously read any of this?