Baking for the Holidays

On Thu, 01 Nov 2007 05:34:27 GMT, Wayne Boatwright

wayneboatwright_@_gmail.com said:

Since I injured my back my standing power is greatly diminished, so I won't
be devoting a lot of time to holiday baking. I will bake fresh pumpkin pie
for Thanksgiving. For Christmas I had already decided against fruitcake
since I'm the only one who eats it. I have homemade mincemeat from last
year in the freezer, with which I will make mince [censored] and a mince pie for
Christmas. I will probably only bake Pfeffernuesse and Springerle cookies
this time, and perhaps some rum and brandy balls.

I think you're doing a lot more than most people will do, in spite of
your bad back.

Please post your Pferrernuesse recipe! I absolutely love them, but
I'm intimidated too.

--
See return address to reply by email
remove the smiley face first

"Wayne Boatwright" <wayneboatwright_@_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

Since I injured my back my standing power is greatly diminished, so I
won't
be devoting a lot of time to holiday baking. I will bake fresh pumpkin
pie
for Thanksgiving. For Christmas I had already decided against fruitcake
since I'm the only one who eats it. I have homemade mincemeat from last
year in the freezer, with which I will make mince [censored] and a mince pie
for
Christmas. I will probably only bake Pfeffernuesse and Springerle cookies
this time, and perhaps some rum and brandy balls.

--
Wayne Boatwright

Time to get started on the Springerle. What method do you use for softening
them. Cut apple?
Janet

On Nov 1, 12:34 am, Wayne Boatwright <wayneboatwright_@_gmail.com>

Quoted message said:

Since I injured my back my standing power is greatly diminished, so I won't
be devoting a lot of time to holiday baking. I will bake fresh pumpkin pie
for Thanksgiving. For Christmas I had already decided against fruitcake
since I'm the only one who eats it. I have homemade mincemeat from last
year in the freezer, with which I will make mince [censored] and a mince pie for
Christmas. I will probably only bake Pfeffernuesse and Springerle cookies
this time, and perhaps some rum and brandy balls.

--
Wayne Boatwright
__________________________________________________

I have a rock garden, but three of them died last week.

I have some really great cookie bar recipes that I make at the
holidays - they require very little in the way of standing, since you
essentially mix, put in one pan, and bake.

Here are a couple of my faves:

Banana Sour Cream Bars Nancy Dooley

1/2 C. butter 1 tsp. vanilla
1 1/2 C. sugar 2 C. flour
2 eggs, beaten 1 tsp. soda
1 C. sour cream 1 tsp. salt
2 mashed ripe bananas Nuts (optional)

Cream butter and sugar and mix in the eggs, sour cream, bananas and
vanilla. Add dry ingredients. Add nuts, if desired. Pour into a
greased and floured jelly-roll pan (15"😉. Bake at 350 deg. F. for
18-20 minutes, or until it tests done. Cool in pan on rack; frost
with cream cheese frosting.

Blondie Caramel Heaven Paula Dooley

Caramel Layer Chocolate Layer

10 oz. individually wrapped 3/4 C. chocolate chips
caramels, unwrapped
½ C. evaporated milk

Cake Layer

1 (18.5 oz.) pkg. yellow cake mix
½ C. evaporated milk
3/4 C. butter, melted

Heat oven to 350 deg. In a small saucepan, combine caramels and ½ C.
milk. Cook over low heat, stirring frequently until smooth; set
aside. Grease a 9 x 13" baking pan. In a large bowl, stir together
the cake mix, melted butter and ½ C. milk. Press ½ of the mixture
into the bottom of the prepared pan, reserving the rest.

Bake the bottom layer for 6 minutes; remove pan from oven and let cool
slightly. Sprinkle chocolate chips evenly over the surface. Pour
caramel mixture over the chocolate chips, and then top with the
remaining cake mixture. The top should look swirled with caramel.

Return pan to oven for additional 18-20 minutes, until firm. Cool on
rack and frost. Refrigerate for 1 hour before cutting.

Frosting

1 ½ C. powdered sugar
1 C. chocolate chips
6 T. butter
6 T. milk

Bring butter, sugar and milk to a boil. Boil for 30 seconds. Add
chocolate chips and heat until thicker - about 3 minutes.

Here's a "single batch" dessert that is really, really good - I change
it sometimes by making caramel butter frosting instead of "vanilla."

Apfelschnitten (cut apples) Ella Taylor

3/4 C. butter Grated rind from 1/2 lemon
2 1/4 C. flour 4 C. thinly sliced apples
1 1/4 C. sugar 1/3 C. currants
3 T. cream 1/2 tsp. cinnamon
1 egg yolk (large) 1 egg white

Blend butter into flour and 1/4 C. sugar. Mix in the cream, egg yolk,
and grated rind. Divide mixture into 2 parts and chill for 1/2 hour.
Put on lightly floured board and roll each piece into 12 x 9"
rectangle. Put one piece of dough on a lightly greased jelly-roll
pan. Mix apples with 1 C. sugar and the cinnamon. Spread apple
mixture onto dough and put the other piece of dough on top. [censored]
with a fork and brush with lightly-beaten egg white. Bake at 375 deg.
F. for 30-35 minutes. Remove from oven and drizzle buttercream
frosting across the top. Can be served with whipped cream or ice
cream. Serves 10-12.

Quoted message said:

Quoted message said:

Christmas. I will probably only bake Pfeffernuesse and Springerle cookies
this time, and perhaps some rum and brandy balls.

Please post your Pferrernuesse recipe! I absolutely love them, but
I'm intimidated too.

--
See return address to reply by email
remove the smiley face first

Pfefferneusse = really easy!

It's hard to believe now, but my farmer's-wife, German-born great-
grandma always had a big bag (a flour sack, and sometimes a clean
burlap bag) of these right inside the door of her porch/mud room, and
we'd grab a couple on the way into her kitchen. They were dusted with
powdered sugar, sometimes hard as a rock, very spicy, and we loved
them.

INGREDIENTS
1/2 cup shortening
3/4 cup packed brown sugar
1/2 cup molasses
1 egg
1/2 teaspoon baking soda
1 tablespoon hot water
3 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon white pepper

DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the shortening and brown sugar until
smooth. Mix in molasses, anise oil, and egg. Dissolve baking soda in
hot water, and stir into the mixture. Combine the flour, salt,
cinnamon, ginger and white pepper; blend into the molasses mixture
until uniform. Knead for a minute until easy to work with. Shape dough
into 1 inch balls, and place 1 inch apart onto ungreased cookie
sheets.
Bake for 10 to 12 minutes in the preheated oven, until slightly
browned on the bottom. Do not over bake, or they will be very hard.
Store cooled cookies in an airtight container at room temperature.

Oh pshaw, on Wed 31 Oct 2007 11:38:38p, meant to say...

Quoted message said:

On Thu, 01 Nov 2007 05:34:27 GMT, Wayne Boatwright

wayneboatwright_@_gmail.com said:

Since I injured my back my standing power is greatly diminished, so I
won't be devoting a lot of time to holiday baking. I will bake fresh
pumpkin pie for Thanksgiving. For Christmas I had already decided
against fruitcake since I'm the only one who eats it. I have homemade
mincemeat from last year in the freezer, with which I will make mince
[censored] and a mince pie for Christmas. I will probably only bake
Pfeffernuesse and Springerle cookies this time, and perhaps some rum and
brandy balls.

I think you're doing a lot more than most people will do, in spite of
your bad back.

Please post your Pferrernuesse recipe! I absolutely love them, but
I'm intimidated too.

My pleasure. This is a very old traditional German recipe. It was given
to me by the mother of a highschool friend who was born in Germany.

* Exported from MasterCook *

Pfeffernuesse

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Lard (or a Mixture of Vegetable Shortening and
Butter) 2 pounds brown sugar
4 cups white sugar
1 Tablesppoon ground cinnamon
2 1/2 teaspoons ground cloves
2 1/2 teaspoons ground allspice
2 teaspoons ground nutmeg
2 tablespoons cassia buds (can be omitted and increase ground
cinnamon by 1 teaspoon) 2 tablespoons ground cardamom
2 tablespoons ground anise seed
2 1/2 Teaspoons Freshly Ground Black Pepper
1/2 Cup Candied Orange Peel or Citron -- chopped fine
2 cups Black Walnuts or English Walnuts -- ground
2 teaspoons baking soda
1 tablespoon warm water
3 cups Strong Black Coffee -- cold
2 Teaspoons salt
5 pounds flour
Powered Sugar -- for dusting
Brandy

Cream lard and sugars. Mix in spices and nuts. Combine flour with salt and
add, alternating with coffee and soda water.

Dough will be stiff, almost clay like. Roll into small balls the size of
nuts, and place on baking sheets. Place 2-3 drops of brandy on top of
each ball. Cover lightly with a clean dish towell allow to stand
overnight.

The next day, turn balls over so that they are bottom side up. Bake in a
preheated 350 degree oven for 12-15 minutes, or until lightly brown.

Cool until just warm, then begin rolling in powdered sugar. You will want
to roll them several times for a nice coating.

Store in a tightly closed container. These will keep for months.

--
Wayne Boatwright

(to e-mail me direct, replace cox dot net with gmail dot com)
______________________________________________________________

It would seem that no matter how you slice it, it
still comes up Velveeta.

Oh pshaw, on Thu 01 Nov 2007 05:14:34a, Janet B. meant to say...

Quoted message said:

"Wayne Boatwright" <wayneboatwright_@_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

Since I injured my back my standing power is greatly diminished, so I
won't be devoting a lot of time to holiday baking. I will bake fresh
pumpkin pie for Thanksgiving. For Christmas I had already decided
against fruitcake since I'm the only one who eats it. I have homemade
mincemeat from last year in the freezer, with which I will make mince
[censored] and a mince pie for Christmas. I will probably only bake
Pfeffernuesse and Springerle cookies this time, and perhaps some rum
and brandy balls.

--
Wayne Boatwright

Time to get started on the Springerle. What method do you use for
softening them. Cut apple?
Janet

Yes, Janet, an apple cut in half and laid of plastic wrap on top of the
cookies. Seems to work the best.

--
Wayne Boatwright

(to e-mail me direct, replace cox dot net with gmail dot com)
______________________________________________________________

It would seem that no matter how you slice it, it
still comes up Velveeta.

Wayne Boatwright said:

Oh pshaw, on Wed 31 Oct 2007 11:38:38p, meant to say...

Quoted message said:

I think you're doing a lot more than most people will do, in spite of
your bad back.

Please post your Pferrernuesse recipe! I absolutely love them, but
I'm intimidated too.

My pleasure. This is a very old traditional German recipe. It was given
to me by the mother of a highschool friend who was born in Germany.

Pretty cool, Wayne.

About the Springerle cookies, where do you get your molds?

--
Reg

Oh pshaw, on Thu 01 Nov 2007 10:05:00a, Nancy2 meant to say...

Quoted message said:

On Nov 1, 12:34 am, Wayne Boatwright <wayneboatwright_@_gmail.com>

Quoted message said:

Since I injured my back my standing power is greatly diminished, so I

won

Quoted message said:

Quoted message said:

't be devoting a lot of time to holiday baking. I will bake fresh

pumpkin

Quoted message said:

Quoted message said:

p ie for Thanksgiving. For Christmas I had already decided against
fruitcake since I'm the only one who eats it. I have homemade mincemeat
from last year in the freezer, with which I will make mince [censored] and a
mince pie f or Christmas. I will probably only bake Pfeffernuesse and
Springerle cookies this time, and perhaps some rum and brandy balls.

--
Wayne Boatwright
__________________________________________________

I have a rock garden, but three of them died last week.

I have some really great cookie bar recipes that I make at the
holidays - they require very little in the way of standing, since you
essentially mix, put in one pan, and bake.

Here are a couple of my faves:

Banana Sour Cream Bars Nancy Dooley

1/2 C. butter 1 tsp. vanilla
1 1/2 C. sugar 2 C. flour
2 eggs, beaten 1 tsp. soda
1 C. sour cream 1 tsp. salt
2 mashed ripe bananas Nuts (optional)

Cream butter and sugar and mix in the eggs, sour cream, bananas and
vanilla. Add dry ingredients. Add nuts, if desired. Pour into a
greased and floured jelly-roll pan (15"😉. Bake at 350 deg. F. for
18-20 minutes, or until it tests done. Cool in pan on rack; frost
with cream cheese frosting.

Blondie Caramel Heaven Paula Dooley

Caramel Layer Chocolate Layer

10 oz. individually wrapped 3/4 C. chocolate chips
caramels, unwrapped
½ C. evaporated milk

Cake Layer

1 (18.5 oz.) pkg. yellow cake mix
½ C. evaporated milk
3/4 C. butter, melted

Heat oven to 350 deg. In a small saucepan, combine caramels and ½ C.
milk. Cook over low heat, stirring frequently until smooth; set
aside. Grease a 9 x 13" baking pan. In a large bowl, stir together
the cake mix, melted butter and ½ C. milk. Press ½ of the mixture
into the bottom of the prepared pan, reserving the rest.

Bake the bottom layer for 6 minutes; remove pan from oven and let cool
slightly. Sprinkle chocolate chips evenly over the surface. Pour
caramel mixture over the chocolate chips, and then top with the
remaining cake mixture. The top should look swirled with caramel.

Return pan to oven for additional 18-20 minutes, until firm. Cool on
rack and frost. Refrigerate for 1 hour before cutting.

Frosting

1 ½ C. powdered sugar
1 C. chocolate chips
6 T. butter
6 T. milk

Bring butter, sugar and milk to a boil. Boil for 30 seconds. Add
chocolate chips and heat until thicker - about 3 minutes.

Here's a "single batch" dessert that is really, really good - I change
it sometimes by making caramel butter frosting instead of "vanilla."

Apfelschnitten (cut apples) Ella Taylor

3/4 C. butter Grated rind from 1/2 lemon
2 1/4 C. flour 4 C. thinly sliced apples
1 1/4 C. sugar 1/3 C. currants
3 T. cream 1/2 tsp. cinnamon
1 egg yolk (large) 1 egg white

Blend butter into flour and 1/4 C. sugar. Mix in the cream, egg yolk,
and grated rind. Divide mixture into 2 parts and chill for 1/2 hour.
Put on lightly floured board and roll each piece into 12 x 9"
rectangle. Put one piece of dough on a lightly greased jelly-roll
pan. Mix apples with 1 C. sugar and the cinnamon. Spread apple
mixture onto dough and put the other piece of dough on top. [censored]
with a fork and brush with lightly-beaten egg white. Bake at 375 deg.
F. for 30-35 minutes. Remove from oven and drizzle buttercream
frosting across the top. Can be served with whipped cream or ice
cream. Serves 10-12.

These do sound good, Nancy, and minimal effort with standing, etc. I've
copied and saved, and will probably make at least a couple of them.

Thank you!
--
Wayne Boatwright

(to e-mail me direct, replace cox dot net with gmail dot com)
______________________________________________________________

It would seem that no matter how you slice it, it
still comes up Velveeta.

Oh pshaw, on Thu 01 Nov 2007 12:39:13p, Reg meant to say...

Quoted message said:

Wayne Boatwright said:

Oh pshaw, on Wed 31 Oct 2007 11:38:38p, meant to say...

Quoted message said:

I think you're doing a lot more than most people will do, in spite of
your bad back.

Please post your Pferrernuesse recipe! I absolutely love them, but
I'm intimidated too.

My pleasure. This is a very old traditional German recipe. It was

given

Quoted message said:

Quoted message said:

to me by the mother of a highschool friend who was born in Germany.

Pretty cool, Wayne.

About the Springerle cookies, where do you get your molds?

I use a springerle rolling pin, not a flat mold. I've had it for years,
but it's similar to this one:

http://www.kitchen-classics.com/springer.htm

--
Wayne Boatwright

(to e-mail me direct, replace cox dot net with gmail dot com)
______________________________________________________________

It would seem that no matter how you slice it, it
still comes up Velveeta.

"Wayne Boatwright" <wayneboatwright_@_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

Since I injured my back my standing power is greatly diminished, so I
won't
be devoting a lot of time to holiday baking. I will bake fresh pumpkin
pie
for Thanksgiving. For Christmas I had already decided against fruitcake
since I'm the only one who eats it. I have homemade mincemeat from last
year in the freezer, with which I will make mince [censored] and a mince pie
for
Christmas. I will probably only bake Pfeffernuesse and Springerle cookies
this time, and perhaps some rum and brandy balls.

I used to bake a ton of cookies for Christmas and sometimes made chocolates
too. Would stay up all night, many nights to get it all done. But now with
diabetes and food allergies, I make very little.

I am making some gluten free pumpkin bars for Thanksgiving. They are a
blonde brownie with pumpkin mixed in.

If I make anything at all for Christmas it will be a dairy free fudge for my
daughter, soy free chocolate kisses or some raw chocolate recipe, if I can
get the ingredients by then. My family just keeps getting more and more
medical conditions so none of us eat much in the way of sweets any more.

Wayne Boatwright said:

My pleasure. This is a very old traditional German recipe. It was given
to me by the mother of a highschool friend who was born in Germany.

Pfeffernuesse cookies always remind me of my grandmother on my dad's
side, who is of German descent. Hers are the only pfeffernuesse I
have ever had. She calls them pfeffernuessen.

Tara

Thanks for the recipe!

sf
````````````````

On Thu, 01 Nov 2007 10:33:55 -0700, Nancy2 <[email hidden]>

Quoted message said:

Pfefferneusse = really easy!

It's hard to believe now, but my farmer's-wife, German-born great-
grandma always had a big bag (a flour sack, and sometimes a clean
burlap bag) of these right inside the door of her porch/mud room, and
we'd grab a couple on the way into her kitchen. They were dusted with
powdered sugar, sometimes hard as a rock, very spicy, and we loved
them.

INGREDIENTS
1/2 cup shortening
3/4 cup packed brown sugar
1/2 cup molasses
1 egg
1/2 teaspoon baking soda
1 tablespoon hot water
3 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon white pepper

DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the shortening and brown sugar until
smooth. Mix in molasses, anise oil, and egg. Dissolve baking soda in
hot water, and stir into the mixture. Combine the flour, salt,
cinnamon, ginger and white pepper; blend into the molasses mixture
until uniform. Knead for a minute until easy to work with. Shape dough
into 1 inch balls, and place 1 inch apart onto ungreased cookie
sheets.
Bake for 10 to 12 minutes in the preheated oven, until slightly
browned on the bottom. Do not over bake, or they will be very hard.
Store cooled cookies in an airtight container at room temperature.

--
See return address to reply by email
remove the smiley face first

Thanks, Wayne!
🙂
````````````````

Wayne Boatwright said:

Pfeffernuesse

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Lard (or a Mixture of Vegetable Shortening and
Butter) 2 pounds brown sugar
4 cups white sugar
1 Tablesppoon ground cinnamon
2 1/2 teaspoons ground cloves
2 1/2 teaspoons ground allspice
2 teaspoons ground nutmeg
2 tablespoons cassia buds (can be omitted and increase ground
cinnamon by 1 teaspoon) 2 tablespoons ground cardamom
2 tablespoons ground anise seed
2 1/2 Teaspoons Freshly Ground Black Pepper
1/2 Cup Candied Orange Peel or Citron -- chopped fine
2 cups Black Walnuts or English Walnuts -- ground
2 teaspoons baking soda
1 tablespoon warm water
3 cups Strong Black Coffee -- cold
2 Teaspoons salt
5 pounds flour
Powered Sugar -- for dusting
Brandy

Cream lard and sugars. Mix in spices and nuts. Combine flour with salt and
add, alternating with coffee and soda water.

Dough will be stiff, almost clay like. Roll into small balls the size of
nuts, and place on baking sheets. Place 2-3 drops of brandy on top of
each ball. Cover lightly with a clean dish towell allow to stand
overnight.

The next day, turn balls over so that they are bottom side up. Bake in a
preheated 350 degree oven for 12-15 minutes, or until lightly brown.

Cool until just warm, then begin rolling in powdered sugar. You will want
to roll them several times for a nice coating.

Store in a tightly closed container. These will keep for months.

--
Wayne Boatwright

--
See return address to reply by email
remove the smiley face first

Wayne Boatwright said:

Oh pshaw, on Thu 01 Nov 2007 10:05:00a, Nancy2 meant to say...

Quoted message said:

On Nov 1, 12:34 am, Wayne Boatwright <wayneboatwright_@_gmail.com>

Quoted message said:

Since I injured my back my standing power is greatly diminished, so I

won

Quoted message said:

Quoted message said:

't be devoting a lot of time to holiday baking. I will bake fresh

pumpkin

Quoted message said:

Quoted message said:

p ie for Thanksgiving. For Christmas I had already decided against
fruitcake since I'm the only one who eats it. I have homemade mincemeat
from last year in the freezer, with which I will make mince [censored] and a
mince pie f or Christmas. I will probably only bake Pfeffernuesse and
Springerle cookies this time, and perhaps some rum and brandy balls.

Quoted message said:

Quoted message said:

--
Wayne Boatwright
__________________________________________________

Quoted message said:

Quoted message said:

I have a rock garden, but three of them died last week.

Quoted message said:

I have some really great cookie bar recipes that I make at the
holidays - they require very little in the way of standing, since you
essentially mix, put in one pan, and bake.

Quoted message said:

Here are a couple of my faves:

Quoted message said:

Banana Sour Cream Bars Nancy Dooley

Quoted message said:

1/2 C. butter 1 tsp. vanilla
1 1/2 C. sugar 2 C. flour
2 eggs, beaten 1 tsp. soda
1 C. sour cream 1 tsp. salt
2 mashed ripe bananas Nuts (optional)

Quoted message said:

Cream butter and sugar and mix in the eggs, sour cream, bananas and
vanilla. Add dry ingredients. Add nuts, if desired. Pour into a
greased and floured jelly-roll pan (15"😉. Bake at 350 deg. F. for
18-20 minutes, or until it tests done. Cool in pan on rack; frost
with cream cheese frosting.

Quoted message said:

Blondie Caramel Heaven Paula Dooley

Quoted message said:

Caramel Layer Chocolate Layer

Quoted message said:

10 oz. individually wrapped 3/4 C. chocolate chips
caramels, unwrapped
½ C. evaporated milk

Quoted message said:

Cake Layer

Quoted message said:

1 (18.5 oz.) pkg. yellow cake mix
½ C. evaporated milk
3/4 C. butter, melted

Quoted message said:

Heat oven to 350 deg. In a small saucepan, combine caramels and ½ C.
milk. Cook over low heat, stirring frequently until smooth; set
aside. Grease a 9 x 13" baking pan. In a large bowl, stir together
the cake mix, melted butter and ½ C. milk. Press ½ of the mixture
into the bottom of the prepared pan, reserving the rest.

Quoted message said:

Bake the bottom layer for 6 minutes; remove pan from oven and let cool
slightly. Sprinkle chocolate chips evenly over the surface. Pour
caramel mixture over the chocolate chips, and then top with the
remaining cake mixture. The top should look swirled with caramel.

Quoted message said:

Return pan to oven for additional 18-20 minutes, until firm. Cool on
rack and frost. Refrigerate for 1 hour before cutting.

Quoted message said:

Frosting

Quoted message said:

1 ½ C. powdered sugar
1 C. chocolate chips
6 T. butter
6 T. milk

Quoted message said:

Bring butter, sugar and milk to a boil. Boil for 30 seconds. Add
chocolate chips and heat until thicker - about 3 minutes.

Quoted message said:

Here's a "single batch" dessert that is really, really good - I change
it sometimes by making caramel butter frosting instead of "vanilla."

Quoted message said:

Apfelschnitten (cut apples) Ella Taylor

Quoted message said:

3/4 C. butter Grated rind from 1/2 lemon
2 1/4 C. flour 4 C. thinly sliced apples
1 1/4 C. sugar 1/3 C. currants
3 T. cream 1/2 tsp. cinnamon
1 egg yolk (large) 1 egg white

Quoted message said:

Blend butter into flour and 1/4 C. sugar. Mix in the cream, egg yolk,
and grated rind. Divide mixture into 2 parts and chill for 1/2 hour.
Put on lightly floured board and roll each piece into 12 x 9"
rectangle. Put one piece of dough on a lightly greased jelly-roll
pan. Mix apples with 1 C. sugar and the cinnamon. Spread apple
mixture onto dough and put the other piece of dough on top. [censored]
with a fork and brush with lightly-beaten egg white. Bake at 375 deg.
F. for 30-35 minutes. Remove from oven and drizzle buttercream
frosting across the top. Can be served with whipped cream or ice
cream. Serves 10-12.

These do sound good, Nancy, and minimal effort with standing, etc. I've
copied and saved, and will probably make at least a couple of them.

Thank you!
--
Wayne Boatwright

(to e-mail me direct, replace cox dot net with gmail dot com)
______________________________________________________________

It would seem that no matter how you slice it, it
still comes up Velveeta.

Here's one more that is super-delicious (and rich). It's "Dream Bars"
from the Sunset Favorite Recipes book. I have to make it every
Christmas, just because it is there. ;-) If your family and guests
are like mine, you'll make more than one batch before the holidays are
over. The bars are almost like candy.

Dream Bars

1/2 C. butter
1/2 C. brown sugar (packed)
1 C. unsifted all-purpose flour

Mix these with food processor, fingers or pastry cutter and pat into 8
x 12 inch well-greased pan, covering the bottom with an even layer.
Bake at 375 for 10 minutes. Set aside to cool.

2 eggs
1 C. brown sugar, packed
1 tsp. vanilla

Beat together until well mixed.

2 T. flour
1/2 tsp. salt
1 tsp. baking powder

Mix together, and sprinkle it over the coconut and nuts. Mix to coat.

1 1/2 C. shredded coconut
1 C. chopped nuts (optional - I don't use them because of my allergy)

Add the egg mixture to the coconut mixture and blend. Pour mixture
onto the baked crust, spread evenly, and bake at 375 for 15 minutes
(check - may take up to 5 minutes more). Cool slightly. Use a sharp
knife to cut into bars about 1" wide and 2" long while still warm.
Cool completely and frost with Orange Butter Frosting. Makes about 3
- 4 dozen bars.

Orange Butter Frosting: Cream 1/4 C. soft butter with 2 C. sifted
powdered sugar. Add 1 tsp. vanilla and 1 tsp. (or more, to taste)
grated orange peel. Work in about 2 T. orange juice (enough to make
the frosting a little softer than you want it when it's finished and
ready to eat). Enjoy!

N.

I love to bake during the holidays but don't ever seem to have enough
time or patience to make all that I would like.

What I have done most years is to make spiced nuts. They seem to go
over pretty well. They aren't too sweet and of course as long as there
are no nut allergies they are a nice gift.

--
Queenie

*** Be the change you wish to see in the world ***

I love to bake during the holidays but don't ever seem to have enough
time or patience to make all that I would like.

What I have done most years is to make spiced nuts. They seem to go
over pretty well. They aren't too sweet and of course as long as there
are no nut allergies they are a nice gift.

--
Queenie

*** Be the change you wish to see in the world ***

Oh pshaw, on Thu 01 Nov 2007 11:31:42p, meant to say...

Quoted message said:

Thanks, Wayne!
🙂
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Wayne Boatwright said:

Pfeffernuesse

You're very welcome!
--
Wayne Boatwright

(to e-mail me direct, replace cox dot net with gmail dot com)
______________________________________________________________

Reality is nothing but a collective hunch.

Oh pshaw, on Fri 02 Nov 2007 04:56:28p, MayQueen meant to say...

Quoted message said:

I love to bake during the holidays but don't ever seem to have enough
time or patience to make all that I would like.

What I have done most years is to make spiced nuts. They seem to go
over pretty well. They aren't too sweet and of course as long as there
are no nut allergies they are a nice gift.

My mom used to make spiced pecans every year, and also so hot spiced salted
pecans. I loved them, but have never made them.

--
Wayne Boatwright

(to e-mail me direct, replace cox dot net with gmail dot com)
______________________________________________________________

Reality is nothing but a collective hunch.

Nancy2 said:

Here's one more that is super-delicious (and rich). It's "Dream Bars"
from the Sunset Favorite Recipes book. I have to make it every
Christmas, just because it is there. ;-) If your family and guests
are like mine, you'll make more than one batch before the holidays are
over. The bars are almost like candy.

Dream Bars

These sound so good!

--
-Gina in Italy

http://www.myspace.com/ravenlynne1975
I'm a blogger: http://ravenwolflodge.blogspot.com