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> Munchin' at the Mosaic, Recipes from the Ancients
Guest_Zeus²_*
post Dec 11 03, 10:26
Post #41





Guest






     

Roast Pork Tenderloin

Made this for the past Thanksgiving dinner, Had it at my daughter’s house,
she requested each of us to make something. Naturally I was given the main course.

Here goes:

for the marinade>>
3 varieties of apples and pears, as ripe as you can find
peel and core, then dice
can of crushed pineapple
cup of mushrooms
¼ cup of pancake syrup
½ cup of red wine
½ cup of wine vinegar
¾ cup pistachio nuts and also almond slivers
Celery salt
Parsley
Juice of 2 large lemons
Pepper and salt
any other spices and herbs that suit your taste

Might have to make two passes in the blender, with all of the above.
Consistancy will be like applesauce, maybe add some water to thin out

Loin of pork usually comes in two strips,
added marinate between them then tied with string,
place in large pan and soak in marinade for three days, turning every so often

On cooking day, place tenderloins on a rack within the pan
liberally covered with marinade, save the rest.
Cooked to 170 °
Save the drippings and incorporated to remainder of marinade,which was then cooked
for about 20 minutes before serving.

Not bad for first time creation.


         
 
 
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Cleo_Serapis
post Dec 11 03, 18:31
Post #42


Mosaic Master
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Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
Writer of: Poetry & Prose
Referred By:Imhotep



QUOTE (Zeus² @ Dec. 11 2003, 10:26)
     

Roast Pork Tenderloin

Made this for the past Thanksgiving dinner, Had it at my daughter’s house,
she requested each of us to make something. Naturally I was given the main course.

Here goes:

for the marinade>>
3 varieties of apples and pears, as ripe as you can find
peel and core, then dice
can of crushed pineapple
cup of mushrooms
¼ cup of pancake syrup
½ cup of red wine
½ cup of wine vinegar
¾ cup pistachio nuts and also almond slivers
Celery salt
Parsley
Juice of 2 large lemons
Pepper and salt
any other spices and herbs that suit your taste

Might have to make two passes in the blender, with all of the above.
Consistancy will be like applesauce, maybe add some water to thin out

Loin of pork usually comes in two strips,
added marinate between them then tied with string,
place in large pan and soak in marinade for three days, turning every so often

On cooking day, place tenderloins on a rack within the pan
liberally covered with marinade, save the rest.
Cooked to 170 °
Save the drippings and incorporated to remainder of marinade,which was then cooked
for about 20 minutes before serving.

Not bad for first time creation.


         
 

YUMMY!

This sounds really good Lar!

We'll have to try this one for sure!  :pharoah2

Imhotep is just now making a pan-fried haddock dish -oh boy!  :dance:


Tootles!
~Cleo  :cloud9:  :snowflake:  :xmas:


·······IPB·······

"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the Rings

Collaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind.

"I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. Kanter

Nominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here!

"Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.

MM Award Winner
 
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Cleo_Serapis
post Dec 12 03, 06:04
Post #43


Mosaic Master
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Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
Writer of: Poetry & Prose
Referred By:Imhotep



12 Days of Cookies

Day Seven ~ Thursday, December 11, 2003

Almond Brittle: Croccante
Recipe courtesy Mario Batali, Mario Batali Holiday Food, Clarkson Potter/Publishers, 2000


Recipe Summary
Prep Time: 10 minutes  Cook Time: 25 minutes
Inactive Prep Time: 1 hour  Yield: 1 pound
1/4 cup almond oil
4 cups blanched and sliced almonds
3 cups sugar
1/4 cup water

Preheat the oven to 400 degrees F. Grease a cookie sheet with the almond oil.
Place the almonds on a separate baking sheet and toast them until light golden grown, about 5 minutes. Set aside.

In a medium, very heavy-bottomed saucepan, combine the sugar and water and cook over medium-high heat until the sugar liquefies, then turns light golden brown, about 15 to 20 minutes. It should register 238 degrees F on a candy thermometer; this is referred to as the soft ball stage. Do not stir, but brush the sugar crystals off the sides of the pot with a wet pastry brush as necessary. Once the sugar begins to brown, watch carefully and remove from heat as soon as it is the desired color, as the sugar can burn quickly.

Once the caramel is off the heat, immediately add the almonds to the pot and stir quickly to incorporate. Turn out onto the prepared cookie sheet, spreading quickly to an even thickness. Allow the brittle to cool completely, then break into festive shapes.


Copyright © 2003 Television Food Network, G.P., All Rights Reserved


·······IPB·······

"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the Rings

Collaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind.

"I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. Kanter

Nominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here!

"Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.

MM Award Winner
 
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Cleo_Serapis
post Dec 13 03, 09:18
Post #44


Mosaic Master
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Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
Writer of: Poetry & Prose
Referred By:Imhotep



12 Days of Cookies

Day Eight ~ Friday, December 12, 2003

Jam Thumbprint Cookies
Recipe courtesy Ina Garten, Barefoot Contessa Family Style, Clarkson Potter/Publishers, 2002


Recipe Summary
Prep Time: 20 minutes  Cook Time: 25 minutes
Inactive Prep Time: 1 hour 30 minutes  Yield: 32 cookies
3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam

Preheat the oven to 350 degrees F.
In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.


Copyright © 2003 Television Food Network, G.P., All Rights Reserved


·······IPB·······

"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the Rings

Collaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind.

"I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. Kanter

Nominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here!

"Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.

MM Award Winner
 
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Cleo_Serapis
post Dec 17 03, 20:02
Post #45


Mosaic Master
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Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
Writer of: Poetry & Prose
Referred By:Imhotep



12 Days of Cookies

Day Nine ~ Monday, December 15, 2003

Holiday Cookie Projects: Snowflakes, Dreidel Trios, and Ornaments
Recipe courtesy Gale Gand, Butter Sugar Flour Eggs by Gale Gand, Rick Tramonto, Julia Moskin, Clarkson N. Potter Publishers, 1999


Recipe Summary
Prep Time: 1 hour  Cook Time: 15 minutes
Inactive Prep Time: 1 hour  Yield: about 24 cookies
8 ounces (2 sticks) unsalted butter, slightly softened
3/4 cup light brown sugar, packed
1 egg
1/2 cup dark molasses (not blackstrap)
1/2 teaspoon pure vanilla extract
3 1/4 cups cake flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1/4 teaspoon ground cloves
For decorating:
4 cups confectioners' sugar
6 tablespoons milk
1 teaspoon pure vanilla extract
Food coloring
Colored sugar


Cream the butter in a mixer fitted with a paddle attachment (or using a hand mixer) until smooth. Add the sugar and mix. Add the egg and mix. Add the molasses and vanilla and mix. Sift the flour, baking soda, salt, cinnamon, ginger, and cloves together. Working in batches, and mixing just until combined after each addition, add the dry ingredients to the butter-sugar mixture. Shape the dough into a thick disk, wrap in waxed paper, and refrigerate 1 to 2 hours.
Heat the oven to 350 degrees F. Grease 1 or 2 sheet pans. On a lightly floured surface, roll the dough out 1/4-inch thick.

Icing decorations:
Stir the confectioners' sugar, milk, and vanilla together until smooth.

To make snowflakes:
Use a snowflake-shaped cookie cutter to cut out the cookies, rerolling the scraps as needed. If you plan to hang the cookies, use a toothpick to make the holes in the dough about 1/8-inch wide, keeping in mind that the holes will shrink as the cookies bake. Bake until firm, 12 to 15 minutes, and let cool on the pan. Using only white icing and a pastry bag fitted with the smallest plain tip, pipe thin lines from the center of the cookie out to the points, like spokes of a wheel. Connect the spokes with thin lines in between them, making a spiderweb effect to make it look like a snowflake. Let the icing harden before threading the cookies onto wire, string or yarn for hanging.


To make dreidel trios:
Use a dreidel cookie cutter and cut out 3 cookies. Lay 1 on a greased sheet pan. Fanning out at an angle, with the handles overlapping at the top, lay 2 more dreidels next to the first one (it will look like a paper-doll effect). The handle is now 3 layers thick; press on it gently to thin it slightly and make it larger. Repeat with the remaining dough, rerolling the scraps as needed. If you plan to hang the cookies, use a toothpick to make a hole in the handle about 1/8-inch wide, keeping in mind that the hole will shrink as the cookies bake. Bake until firm, 12 to 15 minutes, and let cool on the pan. Color some of your icing blue with food coloring, or use blue colored sugar and white icing together. Using a pastry bag fitted with a small plain tip, pipe Hebrew letters or stars of David on the cookies' faces. Sprinkle the sugar on the icing while the icing is still wet. Let the icing harden before threading the cookies onto wire, string, or yarn for hanging.
To make ornaments:
Use any holiday-themed cookie cutter to cut out the cookies, rerolling the scraps as needed. If you plan to hang the cookies, use a toothpick to make holes in the dough about 1/8 inch wide, keeping in mind that the holes will shrink as the cookies bake. Bake until firm, 12 to 15 minutes, and let cool on the pan. Meanwhile, color some of your icing in festive colors with food coloring, or use colored sugars. Using a pastry bag fitted with the smallest plain tip, pipe a few colorful borders and decorations on the cookies. When set, add more lines of icing in white. Let the icing harden before threading the cookies onto wire, string, or yarn for hanging.


Copyright © 2003 Television Food Network, G.P., All Rights Reserved


·······IPB·······

"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the Rings

Collaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind.

"I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. Kanter

Nominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here!

"Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.

MM Award Winner
 
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Cleo_Serapis
post Dec 17 03, 20:06
Post #46


Mosaic Master
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Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
Writer of: Poetry & Prose
Referred By:Imhotep



12 Days of Cookies

Day Ten  ~ Tuesday, December 16, 2003

Chocolate Caramel Peanut Truffles
Recipe courtesy Sara Moulton, Sara Moulton Cooks at Home, Broadway Books, 2002


Recipe Summary
Prep Time: 30 minutes  Cook Time: 20 minutes
Inactive Prep Time: 3 hours  Yield: about 40 truffles
1 cup sugar
2/3 cup heavy cream
9 ounces bittersweet chocolate, finely chopped
2 tablespoons creamy peanut butter
1/4 teaspoon table salt
1 teaspoon vanilla extract
1/2 cup finely chopped peanuts, for coating

Place the sugar in a heavy saucepan. Cook over medium-high heat, stirring just until the sugar has melted. Continue cooking, swirling the pan often, until the sugar is dark golden caramel. Remove the pan from the heat and carefully pour in the cream. Return the pan to the heat and simmer, stirring, until the caramel has dissolved.
Remove the pan from the heat and, while hot, stir in the chocolate, peanut butter, salt, and vanilla. Let stand for about 5 minutes or until the chocolate and peanut butter have dissolved. Transfer to a bowl and cool to room temperature. Cover the bowl with plastic wrap and chill until firm, about 2 hours.

Use a small spoon to scoop out the truffles and form into 1-inch balls. Roll the truffles in the peanuts and transfer to a tray covered with waxed paper. Chill until firm, about 1 hour. Store in an airtight container for up to 2 weeks.


Copyright © 2003 Television Food Network, G.P., All Rights Reserved


·······IPB·······

"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the Rings

Collaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind.

"I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. Kanter

Nominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here!

"Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.

MM Award Winner
 
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Cleo_Serapis
post Dec 18 03, 06:07
Post #47


Mosaic Master
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Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
Writer of: Poetry & Prose
Referred By:Imhotep



12 Days of Cookies

Day Eleven ~ Wednesday, December 17, 2003

Pistachio Biscotti
Recipe courtesy Tyler Florence, Tyler Florence's Real Kitchen, Clarkson Potter/Publishers, 2003


Recipe Summary
Prep Time: 20 minutes  Cook Time: 10 minutes
Inactive Prep Time: 1 hour 5 minutes  Yield: 24 cookies
1 1/2 cups pistachios
1/2 cup (1 stick) unsalted butter
3 eggs
1 cup sugar
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Preheat the oven to 350 degrees F.
Lay the pistachios on a cookie sheet in a single layer. Bake for 10 minutes or until the nuts are lightly toasted. Remove from the oven.

In an electric mixer, beat the butter until light and fluffy. With the mixer running, gradually add the eggs, sugar, and vanilla; mix until creamed. Add the flour, baking powder, and salt. Mix the dough until smooth. Using a wooden spoon, mix in the pistachios until evenly distributed.

Put the dough on a lightly floured surface and cut in half. Roll each half into a log, each 12 inches long by 1-inch high. Place the logs on an ungreased cookie sheet and bake for 35 minutes or until the bottoms are lightly brown. Let the logs cool for 5 minutes and then place on a cutting board. Slice each log on a diagonal into 12 1-inch thick pieces. Put the cookies back on the cookie sheet and bake 5 minutes. Turn the cookies over and bake the other side for another 5 minutes. Store cookies in an airtight container.


Copyright © 2003 Television Food Network, G.P., All Rights Reserved


·······IPB·······

"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the Rings

Collaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind.

"I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. Kanter

Nominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here!

"Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.

MM Award Winner
 
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Cleo_Serapis
post Dec 19 03, 06:10
Post #48


Mosaic Master
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Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
Writer of: Poetry & Prose
Referred By:Imhotep



12 Days of Cookies

Day Twelve ~ Thursday, December 18, 2003

Date Bar Cookies
Recipe courtesy Kathleen Daelemans, Cooking Thin with Chef Kathleen, Houghton Mifflin Company, 2002


Recipe Summary
Prep Time: 25 minutes  Cook Time: 35 minutes
Yield: 30 (2-inch) bars    
For the filling:
3 cups coarsely chopped dates
1/4 cup granulated sugar
1 1/2 cups water
For the crust and topping:
1 cup firmly packed brown sugar
1 3/4 cups flour
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups old-fashioned rolled oats
3/4 cup (1 1/2 sticks) very cold butter, cut into small cubes


Preheat oven to 400 degrees F.
In a nonreactive medium saucepan over low heat, combine dates, granulated sugar, and water. Cook, stirring constantly, until thickened, about 15 minutes. Cool completely. In a large bowl or bowl of an electric mixer, place brown sugar, flour, baking soda, salt, and oats. Mix on low speed until combined. While mixer is running, add butter, 1 piece or 2 at a time. Mix until crumb like, with some lumps of butter no larger than pea size.

Using your hands, press and flatten half of crumb mixture into a greased 9 by 13-inch pan. Spread cooled filling over crust. Cover with remaining crumb mixture, patting lightly. Bake until lightly browned, 25 to 35 minutes. Cool slightly and cut into bars while still in the pan. Gently remove cut bars from pan. Serve warm or at room temperature. Date bars, stored in an airtight container, refrigerate and freeze well.


Copyright © 2003 Television Food Network, G.P., All Rights Reserved


·······IPB·······

"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the Rings

Collaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind.

"I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. Kanter

Nominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here!

"Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.

MM Award Winner
 
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Guest_Martinus Julius Caesura_*
post Dec 22 03, 13:19
Post #49





Guest






Although I am a quite able in the kitchen, many men are not. Consequently, I offer a “special dessert” that is not only simple enough for the Swanson’s Hungry Man Dinner guy to prepare, but also is designed to appeal to his rather simple, basic tastes.


Men’s Easy “Better-Than-Sex” Cake


Ingredients

1 Sarah Lee frozen Devil’s Food Cake
2 Snickers candy bars
1 can Reddi Wip whipped cream
1 Significant Other (see Directions, below)

Directions

1. Allow the Sarah Lee frozen Devil’s Food Cake to defrost in the refrigerator.
2. Take Reddi Wip and Significant Other (wife, fiancée, girlfriend) to the bedroom.
3. Undress Significant Other.
4. Shake Reddi Wip can vigorously for 15 seconds.
5. Squirt several dollops of Reddi Wip on selected portions of Significant Other’s body.
6. Proceed to consume the whipped cream dollops.
7. Continue foreplay until Significant Other turns a rosy color, her internal temperature increases about 2 degrees Farenheit/1.1 degrees Celsius (check frequently), and she becomes moist (15-to-30 minutes); and you yourself begin to rise.
8. Make love.
9. When done, allow Significant Other to cool down to room temperature, while you return to the kitchen.
10. Slice Snickers bars into bite-size pieces.
11. Place defrosted Sarah Lee Devil’s Food Cake on a small serving platter.
12. Garnish with Snickers bite-size pieces.  
13. Return to bedroom with Snickers-garnished Sarah Lee Devil’s Food Cake.  
14. Serve immediately.
 
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Cleo_Serapis
post Dec 29 03, 08:49
Post #50


Mosaic Master
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Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
Writer of: Poetry & Prose
Referred By:Imhotep



Coconut Snow Cake
inspired by Nadean Cook, Heber Springs, AR

Coconut cake is a refreshing alternative to the usual pies and fudge of winter. This impressive dessert begins with a simple cake mix.

Ingredients:

1 box of white or yellow cake mix
1 can coconut pecan icing (see below)
sweetened whipped cream
shredded coconut

Coconut Pecan Icing:
1 cup evaporated milk
1 cup sugar
3 egg yolks
1 tsp. vanilla extract
1 1/3 cups coconut
1 cup chopped pecans

Prepare cake according to the directions on the box. Add coconut pecan icing and mix well. Bake in a greased and floured bundt pan at 350 degrees F. for 35-40 minutes. Cool in pan 10-15 minutes. Remove cake from pan an allow to cool completely. Ice with whipped cream and top with shredded coconut.

YUMMY!  :sings:


·······IPB·······

"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the Rings

Collaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind.

"I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. Kanter

Nominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here!

"Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.

MM Award Winner
 
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Cleo_Serapis
post Jan 18 04, 09:21
Post #51


Mosaic Master
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Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
Writer of: Poetry & Prose
Referred By:Imhotep



Black and White Brownies

These bars boast a sprinkling of white chocolate and pecans and a drizzling of chocolate frosting over a fudgy brownie layer.

Ingredients:
1 19-21 ounce package fudge brownie mix
1 10-12 ounce package white baking chips
1 cup semisweet chocolate chips
1/2 cup pecans (chopped)
1/4 cup butter, melted
3 tablespoons hot water
2 cups sifted powdered sugar (confectioners)
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla
3/4 cup pecans (chopped)

1. Grease the bottom of a 13x9x2-inch baking pan; set aside. Prepare brownie mix according to package directions. Stir in half of the white baking chips, all of the semisweet chocolate chips, and the 1/2 cup pecans. Spread the batter in the prepared baking pan.

2. Bake in a 350 degree oven about 30 minutes or until center is set. Sprinkle with the remaining white baking pieces; bake for 1 minute more. Cool in pan or on a wire rack.

3. For frosting, in a small bowl combine melted butter and hot water; stir in powdered sugar, cocoa powder, and vanilla. Beat by hand until smooth. Spoon over top of brownies. Sprinkle with the 3/4 cup pecans. Cool about 1 1/2 hours or until frosting is set. Cut into bars. Makes about 36 brownies.



·······IPB·······

"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the Rings

Collaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind.

"I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. Kanter

Nominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here!

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Cleo_Serapis
post Feb 8 04, 09:10
Post #52


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Pork Chops with Currant-Nut Stuffing
Prep Time: 25 minutes
Source: Better Homes and Gardens

 
Ingredients

2  pork loin rib chops, cut 1-3/4 inches thick (about 1 pound total)
1-1/2  cups corn bread stuffing mix
2  tablespoons chopped hazelnuts or pecans , toasted
2  tablespoons dried currants or snipped raisins
1  tablespoon thinly sliced green onion
1  tablespoon  margarine or butter, melted
1/3  cup water
1/4  teaspoon instant chicken bouillon granules
3  tablespoons currant, crab apple or cherry jelly
1-1/2  teaspoons  lemon juice or white wine vinegar
1/4  teaspoon ground ginger
Fresh raspberries (optional)
Fresh sage (optional)
   
Directions:

1. Trim fat from chops. Make a pocket in each chop by cutting a horizontal slit from the fat side of the chop almost to the bone. Set aside.
2. For stuffing, in a mixing bowl stir together the stuffing mix, hazelnuts or pecans, currants or raisins, green onion, and margarine or butter. In another bowl, stir together the water and bouillon granules. Toss stuffing mixture with 3 tablespoons of the water mixture. Spoon 2 tablespoons of the stuffing into each pork chop pocket. If necessary, fasten pockets with wooden toothpicks. Stir the remaining water mixture into the remaining stuffing.
3. Place stuffed chops on a rack in a shallow roasting pan. Place remaining stuffing in a small greased casserole; cover and refrigerate until ready to bake.
4. For glaze, in a small saucepan cook and stir the jelly, lemon juice or wine vinegar, and ginger until jelly is melted. Brush tops of chops with glaze.
5. Bake chops, uncovered, in a 375 degree F oven for 25 minutes. Brush again with glaze. Place casserole with stuffing in oven beside the pork chops. Bake about 15 minutes more or until juices run clear and stuffing is heated through.
6. To serve, brush chops with remaining glaze. Transfer chops to individual plates. Spoon stuffing from casserole onto plates. If desired, garnish with raspberries and sage leaves. Makes 2 servings.
Make-Ahead Tip: Prepare stuffing; cover and chill up to 4 hours. Stuff chops and bake as above.


To complete the meal, serve with Buttered acorn squash, Garden Greens with Herbed Blueberry Vinaigrette, Choice of rolls and butter and

Country-Style Pear Dumplings
Prep Time: 40 minutes
Source: Better Homes and Gardens

Ingredients

2  portions Basic Pastry Dough (recipe follows)
2  tablespoons finely chopped pecans, almonds, or walnuts
1  tablespoon brown sugar
1/4  teaspoon finely shredded orange or lemon peel
 Dash ground cinnamon
2  small pears
1   slightly beaten egg white
1  tablespoon water
  Granulated sugar
  Half-and-half or light cream (optional)
   
Directions:

1. Prepare Basic Pastry Dough as directed. Cover 2 portions and set aside. Lightly grease an 8x8x2-inch baking dish. Set baking dish aside.
2. In a small bowl stir together the pecans, brown sugar, orange or lemon peel, and cinnamon. Set aside. Peel pears. Core the pears from the bottom, leaving the stems in place. Press half of the nut mixture into the center of each pear. Set aside.
3. On a lightly floured surface, roll each portion of pastry dough into a 7- to 8-inch square. Place a pear in the center of each square. Moisten the edges of the pastry with water. Bring the pastry up around the pear, pleating and pressing to seal around the stem. Roll the pastry back slightly to expose the stem. Place the wrapped pears in the prepared baking dish.
4. In a small bowl stir together the egg white and water. Brush egg white mixture over the wrapped pears. Sprinkle with granulated sugar. Bake in a 375 degree F oven about 40 minutes or until the pears are tender and pastry is golden. Cover pears loosely with foil the last 10 to 15 minutes of baking to prevent overbrowning. Serve warm. If desired, serve with half-and-half or light cream. Makes 2 dumplings.
Basic Pastry Dough: In a medium mixing bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are the size of small peas. Using a total of 3 to 4 tablespoons cold water, sprinkle 1 tablespoon water over part of the mixture, then gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon water at a time, until all dough is moistened. Divide into 4 equal portions. Shape each portion into a ball and flatten slightly. Use 2 of the portions for Country-Style pear Dumplings. (To store the remaining 2 portions of dough, seal portions of dough in moisture- and vapor-proof wrap, label, and freeze for up to 3 months. To use, let dough stand at room temperature about 1 hour or until thawed. Continue as directed in individual recipes.) Makes 4 portions total.

:pharoah2


·······IPB·······

"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the Rings

Collaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind.

"I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. Kanter

Nominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here!

"Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.

MM Award Winner
 
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Cleo_Serapis
post Dec 2 04, 06:03
Post #53


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From the Food Network website: http://www.foodnetwork.com/food....00.html

12 Days of Cookies!

Ginger Spice Cookies From Food Network Kitchens


 

Recipe Summary
Difficulty: Medium
Prep Time: 1 hour
Inactive Prep Time: 2 hours 30 minutes
Cook Time: 18 minutes
Yield: about 3 dozen cookies, depending upon shape
User Rating: No Rating


1-inch knob peeled fresh ginger or 2 tablespoons prepared ginger juice
3 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon fine salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
2 teaspoons ground allspice
1/2 teaspoon freshly and finely ground black pepper
1 cup unsalted butter, room temperature cut into pieces
1 cup superfine sugar
2/3 cup molasses, preferably sorghum
Icing:
1/4 cup water
3 tablespoons egg white powder
2 cups confectioners' sugar
Food coloring, sprinkles, candies, or colored sugars as desired


Puree the ginger in a mini food processor with 2 tablespoons water. Squeeze and strain juice through cheesecloth or a fine mesh strainer. Discard the ginger pulp. Reserve the juice.
Sift the flour, baking soda, salt and spices into a medium bowl, then whisk in the pepper; set aside.

Cream the butter and sugar with a handheld mixer until light and fluffy, about 1 1/2 minutes. Add the molasses and ginger juice and beat until evenly incorporated, about 2 minutes. (Stir together with a spatula if needed.) Gradually blend the dry ingredients on low speed into the butter mixture until you have a crumbly mixture. Bring the dough together by hand pressing and kneading lightly until moist, but not tacky. Divide into 2 equal portions, press into disks about 1/2-inch thick. Wrap in plastic and chill for at least 1 hour or overnight.

Position racks evenly in the oven and preheat to 350 degrees F.

Dust the dough and a work surface with flour. Roll the dough about 1/4 inch thick. Cut out cookies into desired shapes. Transfer to a parchment lined baking sheet. Bake until the cookies are a rich tawny brown, about 18 to 20 minutes. Cool on a rack.

For decorating: Whisk the water and egg white powder in a medium bowl until foamy and smooth. Gradually whisk in the confectioners' sugar to make a smooth icing. For multiple colors divide the icing into batches and add a food coloring as desired. Spread or pipe the icing onto the cookies. Finish with sprinkles, or candies. Let rest on a rack until the icing sets, about 30 minutes.

Cook's Note: For a chewier cookie, roll them 1/3 to 1/2-inch thick and bake for 16 to 20 minutes.

Copyright © 2004 Television Food Network, G.P., All Rights Reserved.



·······IPB·······

"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the Rings

Collaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind.

"I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. Kanter

Nominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here!

"Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.

MM Award Winner
 
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Cleo_Serapis
post Dec 3 04, 05:26
Post #54


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Referred By:Imhotep



From the Food Network website: http://www.foodnetwork.com/food....00.html

12 Days of Cookies! Day 2


Maamoul: Stuffed Date-Orange Cookies From Food Network Kitchens

 

Recipe Summary
Difficulty: Medium
Prep Time: 45 minutes
Inactive Prep Time: 1 hour
Cook Time: 30 minutes
Yield: 20 cookies
User Rating:

 


Filling:
1/2 pound pitted soft Medjool dates
2 tablespoons water
Pinch fine salt
1/4 cup finely chopped crystallized ginger
1/2 teaspoon finely grated orange zest
Dough:
2 cups all-purpose flour
1 teaspoon baking powder
1 tablespoon confectioners' sugar, plus about 1/2 to 2 cups more for dusting
Pinch fine salt
1/2 cup unsalted butter (1 stick), plus 2 tablespoons
2 tablespoons neutral flavored oil, such as canola
1/4 cup milk


Preheat the oven to 325 degrees F.
To make the filling: Puree the filling ingredients in a food processor until evenly combined, about 1 to 2 minutes. Remove and set aside. Clean the processor bowl.

Put the flour, baking powder, the 1 tablespoon confectioners' sugar, and salt in the bowl of food processor and pulse 3 to 4 times to mix. Add the butter, oil, and milk pulsing until the dough just comes together. Take care not to overwork the dough; it will be slightly wet.

Remove dough from the processor, and roll into 20 equally sized balls. In the palm of your hand, press and pat each ball of dough into a 2 3/4-inch round. Place a rounded teaspoon of filling in the center of each round and draw the edges up and around the filling. Pinch the dough together to make a sealed ball, and then carefully roll the cookie between your palms to make a smooth round ball. Press gently to flatten the cookie slightly, then place them seamed side down on a parchment-lined baking sheet. Repeat with the remaining dough and filling. Gently prick the cookies with a fork or a wooden skewer in a decorative pattern taking care not to pierce the dough to the filling.

Bake the cookies until firm and slightly puffed, and the tops are pale but the bottoms are just beginning to turn slightly golden, about 25 to 30 minutes. Dust generously with confectioners' sugar, cool and dust again.


Other fillings we love:
Apricot Golden Raisin Nut Filling:
1/3 cup hazelnuts, toasted and chopped (other nuts can be substituted)
1/3 cup golden raisins
3 tablespoons apricot jam
Pinch fine salt

Puree in a food processor until evenly combined.


Quince-Walnut Filling:
1/2 cup walnuts, toasted
1/3 cup quince jam
Pinch fine salt
Puree in a food processor until evenly combined.

Copyright © 2004 Television Food Network, G.P., All Rights Reserved.



·······IPB·······

"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the Rings

Collaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind.

"I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. Kanter

Nominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here!

"Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.

MM Award Winner
 
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Guest_Jox_*
post Dec 3 04, 05:28
Post #55





Guest






May I simply submit my signature?

J.
 
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Cleo_Serapis
post Dec 3 04, 05:29
Post #56


Mosaic Master
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Writer of: Poetry & Prose
Referred By:Imhotep



QUOTE (Jox @ Dec. 03 2004, 05:28)
May I simply submit my signature?

J.

To eat?  :grinning:

To cook or not to cook?  :sings:


·······IPB·······

"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the Rings

Collaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind.

"I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. Kanter

Nominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here!

"Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.

MM Award Winner
 
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Guest_Jox_*
post Dec 3 04, 06:42
Post #57





Guest







To cook or not to cook,
That is the indigestion!

J
 
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Cleo_Serapis
post Dec 4 04, 07:52
Post #58


Mosaic Master
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Real Name: Lori Kanter
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Referred By:Imhotep



From the Food Network website: http://www.foodnetwork.com/food....00.html

12 Days of Cookies! Day 3

Citrus Shortbreads From Food Network Kitchens

 

Recipe Summary
Difficulty: Easy
Prep Time: 25 minutes
Cook Time: 1 hour 20 minutes
Yield: 32 cookies
User Rating: No Rating

 
3 clementine oranges or small tangerines, washed and dried
3/4 cup sugar
3 cups all-purpose flour
6 tablespoons cornstarch
1/4 teaspoon fine salt
3/4 pound unsalted butter (3 sticks), softened

Preheat oven to 325 degrees F. Butter a 9 by 12 1/2-inch baking sheet pan, line with parchment paper, and butter the paper.
Finely grate the skin (zest) off all 3 clementines, making sure you peel only the orange skin and not the bitter white pith. Puree the zest with 1/4 cup of the sugar in a food processor until minced, about 1 to 2 minutes.

Whisk the flour, cornstarch, and salt in a bowl. In a standing mixer fitted with the paddle attachment, cream the butter with the remaining 1/2 cup sugar on medium, until light and fluffy, about 8 minutes. Add the clementine-sugar mixture and beat for another minute. While mixing on low speed, add the dry ingredients and mix just until combined. Do not overwork the dough. Transfer dough to prepared pan, spreading it out as evenly as possible. Cover with plastic wrap, then press and flatten using your hands over the top to smooth and even out the dough. Cut the dough into bars about 1 by 3 inches with a sharp knife, while still in the pan. Prick a decorative pattern in the shortbreads with a fork or a wooden skewer. Bake until golden, about 1 hour and 10 to 20 minutes. Let stand for 5 minutes and then re-cut the bars along the previous cuts. Let cool completely on racks. Store the cookies in a sealed container for up to 2 weeks.

Copyright © 2004 Television Food Network, G.P., All Rights Reserved.



·······IPB·······

"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the Rings

Collaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind.

"I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. Kanter

Nominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here!

"Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.

MM Award Winner
 
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Cleo_Serapis
post Dec 7 04, 06:04
Post #59


Mosaic Master
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Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
Writer of: Poetry & Prose
Referred By:Imhotep



From the Food Network website: http://www.foodnetwork.com/food....00.html

12 Days of Cookies! Day 4

Welsh Cookies From Food Network Kitchens

 

Recipe Summary
Difficulty: Easy
Prep Time: 25 minutes
Inactive Prep Time: 1 hour
Cook Time: 10 minutes
Yield: about 2 1/2 dozen
User Rating: No Rating

 
2 cups all-purpose flour
3/4 cup sugar, plus more for sprinkling
2 1/2 teaspoons baking powder
1 teaspoon finely grated orange zest
1 teaspoon freshly grated nutmeg
1/2 teaspoon fine salt
1/2 cup unsalted butter (1 stick), cold and diced, plus more for cooking
3/4 cup currants
2 large eggs, slightly beaten
2 to 3 tablespoons buttermilk
Melted butter, for cooking

Whisk the flour, sugar, baking powder, zest, nutmeg and salt in a medium bowl. Rub in the butter with your fingertips until the mixture looks sandy. Stir in the currants. Beat the eggs and 2 tablespoons of the buttermilk together. Stir into the dry ingredients to make a shaggy dough, add more buttermilk if the dough is dry. Gather dough into a disk, wrap in plastic wrap and refrigerate for 1 hour.

Roll the dough on a floured workspace into a piece about 1/4-inch thick. Cut into 2 to 3- inch rounds.
Heat a griddle or frying pan over medium-low heat. Brush the pan surface with butter. Cook the cookies until slightly brown and cooked through, about 4 to 5 minutes on each side. Transfer to a rack, sprinkle with sugar and cool. Store in a cookie tin.


Copyright © 2004 Television Food Network, G.P., All Rights Reserved.



·······IPB·······

"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the Rings

Collaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind.

"I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. Kanter

Nominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here!

"Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.

MM Award Winner
 
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Guest_Jox_*
post Dec 7 04, 06:08
Post #60





Guest






Bore da, Lori,

Welsh Cookies??

Great name but a strange concept! I think "cookies" are American in origin (biscuits here). But a true Welsh cookie would have leeks and lava bread* in, I suspect... which is why they never caught on! Oh boyo!

Still, great name.

*lava bread is fried seaweed - a Welsh delicacy.

James.
 
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