Are you baking any and if so which ones? Made Vanilla crescents,Hazelnut cookies,Lebkuchen (German spice cookies),Rum-balls so far.Tomorrow I would like to make some pumpkin cookies with cream cheese frosting.
I thought about you this weekend Annette. I ended up with an unfinished tapestry (probably meant to be a pillow) that has a German theme. Be happy to give it to you if you want it. On another note, do you have a recipe for a pumpkin roll? We had one for Thanksgiving that was made by a lady from Germany and it was OUT of this world. Ya'll must have something special going on with regards to pumpkin rolls. :jester:
Well actually I think it's more of an American thing but I did look at up on some German baking sites and found the following recipe posted for a pumpkin roll,it also stated the recipes source which turned out to be a American one-small world http://www.verybestbaking.com/recipes/detail.aspx?ID=131090 How does the tapestry look like,I'm sure it turned out real nice!
Will be doing my usual - banana bread, hershey kiss cookies, peanut butter, chocolate pixies, nutmeg logs, tea time tassies, cream cheese cutouts, snowballs, gingersnaps, espresso shortbread cookies, italian cookies just to name a few
My "usual" is mom's sugar cookies, pecan balls, peanut butter cookies with the hershey kiss, fudge, banana bread, date bread, cranberry bread. The last several years we've thrown most of it away so this year I may not make any of it and stick to store bought goodies.
Oh my, throw them away - we don't eat our's but I've never thrown them away. I do cookie baskets for the people my husband works for, which is usually about 15 of them. I keep saying I'm going to scale back and not do them anymore as it is exhausting to make that many cookies but then I feel bad because they keep asking if I'll be doing them this year. They started asking in November and he's told them that he doesn't think I'll be doing baskets, which by the time Christmas rolls around, I will have put them together. They just won't be as big as they've been in the past.
Peanut butter balls aka Buckeyes that everyone and their dogs have been asking about since August and Haystacks
I love cranberry bread! So far I am making peanut butter balls, giant toffee cookies, cocoa crinkle sandwiches, the old standard (sugar cookies) for cookie cutters and decorating and... that's it so far. Maybe I will get some ideas (and recipes wink-wink) from this thread. Oh and maybe taffy.
i have a little holiday cookie recipe book that has 50 different cookies in it...... wanna borrow / see and copy?
It's too early to start baking, isn't it? I mean, I don't want my stuff stale by Christmas! I usually do sugar cookies, choc chip cookies, and then whatever I can find a good recipe for.
I can... but I would have to kill you. Actually, the balls will kill you. They are addictive and the best darn balls I have ever had. The secret ingredient is rice krispies. Crispy Peanut Butter Balls Ingredients 2 sticks butter, softened 2 cups creamy peanut butter 3¾ cups powdered sugar 3 cups Rice Krispies cereal 2 (8 ounce) large Hershey candy bars (I have always ended up using at least twice this amount, perhaps because I like to make the balls a single bite size, so I get well over 100 from a recipe. It you make a large ball, you will not need as much dipping chocolate) Directions In a large bowl, blend together butter, peanut butter and sugar until smooth. Fold in cereal, stirring as little as possible, to prevent cereal from being crushed too much. Roll batter into ¾” to 1” balls, and place on waxed paper – I prefer to make them small enough so you can pop a whole one in your mouth. Melt candy bars (I break bars up into pieces and microwave until melted – you must be very careful not to overcook, or chocolate will turn into a grainy mess. Stir after the first minute of cooking on High, then keep stirring every 15 seconds until all is melted). Dip the peanut butter balls in the chocolate, dipping one at a time. HINT - the chocolate will adhere much better, with less mess and dripping, if you freeze the balls before dipping them - then take out about a dozen at a time to dip. When the warm melted chocolate meets the frozen peanut butter ball, the chocolate will harden around it much quicker. Place the ball into the chocolate and roll it around to coat, using the forks to push it around. Place one fork underneath the dipped ball and lift it out of the chocolate, using the other fork to run across the bottom of the fork holding the peanut butter ball, scraping away the excess chocolate as it runs off. Drop the ball onto waxed paper; repeat until all balls are dipped (you may need more chocolate – it all depends on how much chocolate you let drip off the ball as you balance it on the fork). Let balls set, to allow chocolate to harden again, before storing them in a covered container, with wax paper between layers. Store in a covered container in the refrigerator, taking them out just before serving.
I have two myself, plus the internets. But - would you happen to have a recipe for something that is thick, cut into squares with coconut, choc chips, I think the bottom layer is like a choc chip cookie dough...
Freeze them. I start freezing them in November and they are out of the house and delivered by Christmas. I think most cookies you can freeze up to three months.
Phyllis Tilton's coconut bars from our cookbook: 1 stick butter 1 c. graham cracker crumbs 1 (4-oz.) can coconut 1 (6-oz.) bag chocolate chips 1 (6-oz.) bag butterscotch chips 1 c. chopped nuts 1 can Eagle Brand Milk Melt the 1 stick of butter and add graham cracker crumbs. Spread into 9 x 13 inch cake pan. Combine the chocolate chips, butterscotch chips, nuts and coconut and put onto graham cracker crumbs. Pour the can of milk over top. Bake at 350 degrees for 25 minutes, until brown on top. I have made this a few times, it's easy and good. BTW, we have a few copies of the cookbooks left if anyone is interested. We're down to about 7 or 8 copies, so let me know right away!
