Home gardening offers ways to trim grocery costs [Survival Today, an on going thread]

Dallas News.com ^ | March 14th, 2008 | DEAN FOSDICK

[nw_arizona_granny]

Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick

Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.

At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."

Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.

A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."

[snipped]

She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.

"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."

[nw_arizona_granny]

http://www.eatingwell.com/recipes/print/index.php?r=1282

Chocolate-Covered Berry Marshmallows

Makes 64 (1-inch) marshmallows
Ingredients

1 tablespoon unflavored gelatin (about 1 ½ packages)
3 tablespoons plus 2 teaspoons frozen raspberry-white grape or cran-raspberry juice concentrate, thawed
1 cup granulated sugar
¼ cup light corn syrup
6 ½ tablespoons water
Pinch of salt
1 ½ teaspoons vanilla extract
3-4 drops red food color, preferably natural (see Ingredient Note), optional
½ cup (approximately) confectioners’ sugar for dusting
14 ounces semisweet or bittersweet chocolate, coarsely chopped
1-3 teaspoons canola oil, if needed
eating well Chocolate-Covered Berry Marshmallows Ingredients Cont.

eating well Chocolate-Covered Berry Marshmallows Instructions

1. Line an 8-inch-square baking dish with wax paper, allowing it to overhang two opposing sides by about 1 inch. Thoroughly coat the paper with cooking spray; the marshmallow will stick to any uncoated areas.
2. Sprinkle gelatin over juice concentrate in a small bowl; let stand, stirring once or twice, until the gelatin softens, about 6 minutes. Stir together sugar, corn syrup, water and salt in a 3- to 4-quart saucepan. Place over medium-high heat and cook, stirring, until the sugar dissolves. Then increase the heat to high and bring the mixture to a full boil, stirring. Stir in the gelatin mixture and vanilla and return to a boil, stirring. Boil for 1 minute more. Remove from the heat and continue stirring until the gelatin completely dissolves.
3. Pour the mixture into a large bowl. Beat with an electric mixer (using a whisk attachment if possible), gradually raising the mixer speed from low to high, until the mixture is thickened, lightened in color and greatly increased in volume, 5 to 7 minutes. (It’s better to overbeat than underbeat.) Beat in food color (if using).
4. Scrape the marshmallow into the prepared dish, using a rubber spatula coated with cooking spray. Spread evenly to the edges. Thoroughly coat a second sheet of wax paper with cooking spray and pat it down on the marshmallow surface. Set aside until the mixture cools and firms up, about 4 hours. Transfer to the freezer for at least 4 hours and up to 24 hours before cutting.
5. To cut the marshmallows, sift about a third of the confectioners’ sugar onto a large clean cutting board. Peel off the top sheet of wax paper, then invert the chilled slab onto the sugar. Remove the pan and peel off the second sheet of wax paper. Sift about a third of the remaining sugar over the top. Using a large, sharp, lightly oiled knife, trim off the uneven edges all around. Mark, then evenly cut the slab lengthwise and crosswise into eighths to make 64 squares. Generously dust all the cut surfaces of the marshmallows with more sugar to keep them from sticking together. Clean off and re-oil the knife as needed. Cover and return the marshmallows to the freezer until chilled, about 45 minutes.
6. To dip the marshmallows, line 2 baking sheets or trays with nonstick foil (or coat regular foil with cooking spray). Place chocolate in a medium microwave-safe bowl. (Alternatively, see No Microwave? below.) Microwave on High for 1 minute. Stir well, then continue microwaving on Medium, stirring every 30 seconds, until mostly melted. Stir until the remaining chocolate melts completely. If the chocolate seems a little thick for dipping the marshmallows, stir in oil 1 teaspoon at a time until smooth; microwave on Medium for 15 seconds, then stir again.
7. Working with a batch of about 15 marshmallows (keep the remainder in the freezer), submerge them one at a time in the chocolate and use a large dinner fork to turn and coat completely. Lift the marshmallow out with the fork, tapping it against the side of the bowl several times and scraping it against the edge to remove as much excess chocolate as possible. Stir the bowl of chocolate occasionally to keep it blended. If it cools and stiffens at any point, microwave on Medium for 10 seconds, stir well and continue dipping. Place dipped marshmallows on the prepared pan, pushing them off the fork with the tines of another fork if needed. If a pool of chocolate forms around the base of the marshmallows, tap off more excess chocolate as subsequent candies are dipped.
8. Refrigerate the dipped marshmallows until the chocolate is thoroughly chilled and firm, at least 1 hour. Gently pry the marshmallows from the foil with a table knife (fingertips will mar the surface). If desired, trim off the uneven edges around the bottom of the marshmallows with a paring knife. Keep refrigerated until ready to serve. Serve chilled or let stand at room temperature for 5 minutes before serving.

eating well Chocolate-Covered Berry Marshmallows Instructions Cont.

eating well Chocolate-Covered Berry Marshmallows Tips

Store airtight, without touching (or in paper candy cups) in a single layer with wax paper underneath, in the refrigerator for up to 1 month.

Note: Natural food dyes, such as India Tree Natural Decorating Colors, can deliver an attractive look using concentrated vegetable pigments.
eating well Chocolate-Covered Berry Marshmallows Tips Cont.

eating well Chocolate-Covered Berry Marshmallows Nutrition Information

Per piece: 51 calories; 2 g fat (1 g sat, 0 g mono); 0 mg cholesterol; 9 g carbohydrate; 1 g protein; 0 g fiber; 3 mg sodium; 24 mg potassium.

1/2 Carbohydrate Serving

Exchanges: 1/2 other carbohydrate

[nw_arizona_granny]

http://www.eatingwell.com/recipes/print/index.php?r=2931

Maple-Walnut Pralines

Makes about 2 dozen pralines
Ingredients

1 cup pure maple syrup, preferably dark amber
1 cup packed light brown sugar
½ cup granulated sugar
1 cup chopped walnuts
eating well Maple-Walnut Pralines Ingredients Cont.

eating well Maple-Walnut Pralines Instructions

1. Line two baking sheets with wax paper or aluminum foil. Combine maple syrup, brown sugar and granulated sugar in a heavy medium saucepan; heat over medium heat, stirring occasionally, until the sugar has dissolved. Clip a candy thermometer to the pan and cook, without stirring, until the syrup reaches 250°F and is at hard-ball stage (when a bit of syrup dropped into ice water forms a hard ball). This will take 5 to 7 minutes. Remove from the heat and stir in walnuts.
2. Working quickly, drop the mixture by heaping tablespoonfuls onto the prepared baking sheets. (If the mixture hardens, return the pan to low heat and stir until smooth.) Let the pralines stand, uncovered, at room temperature until firm, about 30 minutes. Carefully lift the pralines from the wax paper or foil.
eating well Maple-Walnut Pralines Instructions Cont.

eating well Maple-Walnut Pralines Tips

Store in an airtight container, with wax paper between each layer, in a cool, dry place for up to 1 week.
eating well Maple-Walnut Pralines Tips Cont.

eating well Maple-Walnut Pralines Nutrition Information

Per praline: 113 calories; 3 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 22 g carbohydrate; 1 g protein; 0 g fiber; 1 mg sodium; 49 mg potassium.
1 1/2 Carbohydrate Servings
Exchanges: 1 1/2 other carbohydrate, 1/2 fat

[nw_arizona_granny]

http://www.eatingwell.com/recipes/print/index.php?r=1758

Israeli Chocolate-Coated Orange Peels

Makes about 80 candies
Ingredients

3 oranges
2 cups sugar, plus extra for rolling
1 cup water
2 tablespoons lemon juice
5 ounces bittersweet (not unsweetened) chocolate, finely chopped, divided
2 teaspoons canola oil
eating well Israeli Chocolate-Coated Orange Peels Ingredients Cont.

eating well Israeli Chocolate-Coated Orange Peels Instructions

1. Line a baking sheet with wax paper. Set aside.
2. Scrub oranges well, and cut in half. Scoop out the flesh and reserve for another use. Place the shells in a medium bowl and cover with cold water, keeping them under water with a small plate or lid. Let soak for about 4 hours or overnight, replacing the water once.
3. Cut each shell in half, and place in a large heavy saucepan. Add water to cover and bring to a boil over medium-high heat. Boil for 15 minutes. Drain and repeat the process. When oranges are cool enough to handle, cut into strips about 1/4 by 2 inches. Return the strips to the saucepan, add sugar and 1 cup water.
4. Bring to a simmer over low heat. Cook gently, stirring occasionally, until liquid is almost gone, about 1 1/2 to 2 hours. (Watch closely toward the end of cooking.) Add the lemon juice and stir to coat the strips. Drain the strips in a sieve. When they are cool enough to handle, spread on the prepared baking sheet.
5. Reserve 1/4 cup of the chocolate and place the remaining chocolate and the oil in the top of a double boiler set over barely simmering water. Stir just until melted, remove double boiler from heat, then add the remaining chocolate, stirring until melted.
6. Roll each orange strip in sugar, then dip half of each peel into the chocolate and return to the baking sheet. Place in the freezer for a minute or two to let the chocolate set. Remove from the freezer and let them sit for several hours until they are firm.
eating well Israeli Chocolate-Coated Orange Peels Instructions Cont.

eating well Israeli Chocolate-Coated Orange Peels Tips

Store in an airtight container for up to 3 months.
eating well Israeli Chocolate-Coated Orange Peels Tips Cont.

eating well Israeli Chocolate-Coated Orange Peels Nutrition Information

Per candy: 31 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 7 g carbohydrate; 0 g protein; 0 g fiber; 0 mg sodium; 9 mg potassium.

1/2 Carbohydrate Serving

[nw_arizona_granny]

http://www.eatingwell.com/recipes/print/index.php?r=1252

Festive Fruit & Nut Balls

Makes about 3 dozen cookies
Ingredients

¾ cup sugar
½ cup dried cranberries
½ cup pitted and snipped dates
2 large eggs, beaten
1/3 cup chopped pistachios, preferably unsalted
1/3 cup chopped walnuts
1/3 cup chopped pecans
1 teaspoon rum extract
¾ cup shredded coconut
eating well Festive Fruit & Nut Balls Ingredients Cont.

eating well Festive Fruit & Nut Balls Instructions

1. Combine sugar, cranberries, dates and eggs in a medium saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens, is pale yellow in color, registers at least 170°F on an instant-read thermometer and when a spoon is pulled through it, it leaves a clear trail. This will take 6 to 14 minutes, depending on how hot your stove’s “medium-low” setting is.
2. Remove from the heat; stir in pistachios, walnuts, pecans and rum extract. Let stand until cool enough to handle, about 45 minutes.
3. With damp or lightly oiled hands, form the mixture into 1-inch balls (about 1 generous teaspoon each). Roll each ball in coconut. Place the finished balls on a baking sheet lined with wax paper and store in the refrigerator.
eating well Festive Fruit & Nut Balls Instructions Cont.

eating well Festive Fruit & Nut Balls Tips

Place on wax paper; store in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month.
eating well Festive Fruit & Nut Balls Tips Cont.

eating well Festive Fruit & Nut Balls Nutrition Information

Per cookie: 64 calories; 3 g fat (1 g sat, 1 g mono); 12 mg cholesterol; 9 g carbohydrate; 1 g protein; 1 g fiber; 9 mg sodium; 49 mg potassium.

1/2 Carbohydrate Serving

[nw_arizona_granny]

No bake.

http://www.christmas-cookies.com/recipes/recipe195.birds-nests.html

Birds Nests
Makes about 6

4 cups chow mein noodles
3 cups miniature marshmallows
3 tablespoons butter or margarine
small jelly beans

Line a cookie sheet with foil and grease with spray-on cooking oil. Pour noodles into a large bowl. Melt the butter and marshmallows over medium heat, stirring until smooth. Pour marshmallow mixture over noodles, stirring until well coated. Rub some butter on hands and form noodle mixture into six round balls. Place balls on prepared cookie sheet. With the back of a teaspoon, press the center of each ball to make a
hollow indentation. Let nests set until they are firm. Fill each with small jelly beans. (Other small candies of your choice may be substituted, such as M & M’s, small gumdrops, chocolate covered raisins, chocolate covered peanuts, etc.)

[nw_arizona_granny]

http://www.christmas-cookies.com/recipes/recipe152.chocolate-orange-balls.html

Chocolate Orange Balls [No bake]
Makes about 60

1 9-ounce box of vanilla wafer cookies
2 1/4 cups confectioner’s sugar
1/4 cup unsweetened cocoa powder
1/3 cup orange juice concentrate
1/4 cup light corn syrup
1 1/2 cups pecan pieces

In a food processor, combine the vanilla wafers, 2 cups of the confectioner’s sugar, cocoa powder, orange juice concentrate, and corn syrup. Process until the cookies are ground to crumbs and mixture is evenly blended. Add the pecan pieces and pulse process until the nuts are finely chopped. Transfer the mixture to a bowl and form into 1” balls. Roll balls in 1/4 cup confectioners’ sugar to coat. Store in an airtight container in refrigerator for up to 1 month.

[nw_arizona_granny]

http://www.christmas-cookies.com/recipes/recipe81.cherry-nut-balls.html

Cherry Nut Balls

An easy NO-BAKE cookie!

1 cup butter, softened
1 cup powdered sugar
1 teaspoon vanilla
1/2 cup maraschino cherries (chopped and drained)
3/4 cup flaked sweetened coconut
2 cups quick cooking oats
Nuts ground fine to roll balls in

Beat sugar, butter, vanilla, cherries and coconut. Mix in rolled oats. Refrigerate for 3 hours. Shape the mixture into 1” balls, then roll the balls in the chopped nuts. Store airtight in the refrigerator.

[nw_arizona_granny]

http://www.christmas-cookies.com/recipes/recipe522.candys-inhalers.html

Candy’s Inhalers

2 pounds white confectionary coating (chopped)
1 cup peanut butter
3 cups rice krispies
2 cups dry roasted peanuts
2 cups miniature marshmallows

Melt the confectionary coating in the microwave stirring every 30 seconds until melted and smooth. Stir the peanut butter into the melted chocolate. Combine the rice krispies, peanuts and marshmallows. Pour the chocolate peanut butter mixture over the cereal mixture and stir. Drop large spoonfuls into cupcake papers and chill.

Note: Submitted by Candy Cudnohowski.

[nw_arizona_granny]

http://www.christmas-cookies.com/recipes/recipe122.butterscotch-haystacks.html

Butterscotch Haystacks

1 cup peanut butter
1/2 package or 6 oz butterscotch morsels
1 large can chow mein noodles

Melt peanut butter and butterscotch together. Can be done on the stove top or in a microwave. Pour over noodles; mix well. Drop by tablespoon on wax paper; freeze for a couple of hours. May be stored in a loose fitting topped cookie jar.

[nw_arizona_granny]

http://www.christmas-cookies.com/recipes/recipe20.white-christmas.html

White Christmas

3 cups Rice Krispies (rice bubbles for you Aussies)
1 cup dessicated coconut
3/4 cup powdered milk
1/2 cup powdered sugar
60 g (2 oz) mixed candied fruit, chopped
60 g (2 oz) red and green candied cherries, chopped
1/4 cup raisins
125 g (4.5 oz) white vegetable shortening (Chopha or Crisco)
125 g (4.5 oz) white chocolate chips

Brush a 9 x 13” pan with oil. Line base and sides with paper. Combine Rice Krispies, coconut, powdered milk, powdered sugar, and all fruit in a large bowl. Chop up the shortening, place with the chocolate in the top of a double boiler over simmering water. Stir until mixture is melted and smooth. Combine chocolate and Rice Krispie mixture. Press into the prepared pan and refrigerate until set. Remove from the pan, allow to stand for 10 minutes. Cut into squares with a sharp knife.

comments:

A cookie baker Nov 18, 2008
Would make this again.
substituded dry fruit mixture{raisins, cranberries,rasberries,etc...}and added chopped nuts it was great!!! lots of compliments!! five stars

julie in australia Sep 9, 2008
Would make this again.
made this and substituted the fruit,cherries and choc chips for cut up lolly snakes and tiny marshmellows five stars

Melanie in Sydney, Australia Dec 18, 2007
Would make this again.
Would make this again for sure!! Excellent recipe, went down well with everyone! five stars

[nw_arizona_granny]

http://www.christmas-cookies.com/recipes/recipe442.dried-fruit-%26amp%3B-nut-bites.html

Dried Fruit & Nut Bites

From Tracy L. Jarvis who says: “Bite sized morsels that taste like old fashioned date nut bread or fruit cake without all the guilt of a full sized piece.”
Makes about 40

6 large dried medjool dates (pits removed)
6 large dried figs (small stem removed)
6 dried apricots
1/2 cup golden raisins
1/2 cup toasted chopped pecans
1/2 teaspoon pumpkin pie spice
1/4 teaspoon cardamom
2 tablespoons of Grand Mariner liqueur (or orange juice)
1/4 cup sugar for rolling

Put all ingredients except sugar in a large food processor, start out pulsing then on high for about 1 minute or until 1 large ball is formed. Separate the ball into smaller pieces and put back into the food processor, pulse again until 1 ball forms again. Take small amounts (about the size of a large marble) and roll lightly in your hand then in the sugar, place on waxed paper in an air tight container. Continue with the remainder of fruit paste. Makes about 40 depending on the size ball.

[nw_arizona_granny]

http://www.christmas-cookies.com/recipes/recipe494.coconut-bonbons.html

Coconut BonBons

1 (15 ounce) can sweetened condensed milk
1/2 cup butter margarine
2 cups confectioners’ sugar
1 (12 ounce) package grated coconut
1 (24 ounce) package semi-sweet chocolate chips
4 tablespoons solid vegetable shortening

Mix together condensed milk, butter, sugar
and coconut. Cover with wax paper and chill
for 24 hours. In the top of a double boiler over hot (not boiling) water, melt chocolate with shortening. Roll coconut mixture into 3/4-inch balls and with fork dip into chocolate. Drop on wax paper to cool and dry.

Note: Posted by “Marbalet” to the now-defunct Holiday Cookie Club at Epicurious.com.

comments:

A cookie baker Dec 16, 2007
Would make this again.
I added nuts and sone extract. They where good. five stars

Holly in Aurora NY Dec 10, 2007
Would make this again.
This is a lot better if you use 14 oz of cococut and get rid or the confectioners sugar. I have been making these this way for years and I got it from my exhusbands grandmother. I don’t think that a 70 year old lady would steer in wrong. Try it this way. three stars

[nw_arizona_granny]

http://www.christmas-cookies.com/recipes/recipe207.chocolate-peanut-butter-crispy-balls.html

Chocolate Peanut Butter Crispy Balls

1 (18 ounce size) jar of peanut butter
2 cups Rice Krispies cereal
1 1/2 cups powdered sugar
1/4 teaspoon vanilla extract
1 cup chocolate chips

In a double boiler over low heat, melt chocolate and set aside. In a medium sized bowl, combine all other ingredients. Blend well until mixture forms a dough. Roll into 1-inch balls. Using a toothpick or fork, dip the balls into the chocolate until well coated. Place onto a cookie sheet lined with wax paper. Refrigerate for 30 minutes.

comments:

Would make this again.
Substitute the confectioners sugar for marshmallow creme in this recipe, it will knock your socks off! It will make the filling taste like a very well known peanut butter filling a certain Pennsylvania candy company makes! five stars

A cookie baker Aug 16, 2008
Would make this again.
My grandmother used to make this recipe every year for Christmas. I finally decided to try my hand at it and discovered how easy it was. A double recipe for me yielded about 60 large balls, so a great number. five stars

[nw_arizona_granny]

http://www.christmas-cookies.com/recipes/recipe221.chewy-chocolate-eatmore-bars.html

Chewy Chocolate Eatmore Bars
Makes about 24

3/4 cup honey
1 cup peanut butter
1 cup semi-sweet chocolate chips
1-1/2 cups mini marshmallows
3 cups rice krispies
1 cup salted peanuts

In a large saucepan over medium heat, melt together the honey and peanut butter and bring to a boil. Stir in chocolate chips and marshmallows, stirring until smooth. Add the cereal and peanuts. Blend well and remove from heat. Pour into a lightly greased 9x13 inch pan and pat firmly with spatula. Let cool slightly and cut into bars before hardening.

[TenthAmendmentChampion]

From:

Holiday Cookies: 1 Dough, 4 Cookies

Here's one of the best-kept secrets of professional bakers: It takes only one cookie dough to produce a beautiful assortment of holiday cookies.With a few subtle twists (a sprinkle of coarse sugar, a burst of orange zest) and basic tools (a rolling pin, a cookie press), you can make clever variations from a single sugar cookie recipe. 

In just an afternoon, you'll have dozens of sparkling snowflakes, jam-filled thumbprints, powdered snowballs, and festive flowers -- all worthy of a bakery display case.

Basic Sugar-Cookie Dough

Our Basic Sugar-Cookie Dough recipe can be used to create:
Santa's Snowflakes
Orange Spritz
Chocolate-Raspberry Thumbprints
Hawaiian Snowballs

First Published: December 2003

Ingredients

Makes enough for our 4 varieties of cookies.

• 2 cups (4 sticks) unsalted butter, room temperature
• 2 cups sugar
• 2 large eggs
• 2 tablespoons pure vanilla extract
• 2 teaspoons salt
• 5 cups all-purpose flour

Directions

1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on high speed until light and fluffy, about 5 minutes. Add eggs, vanilla, and salt; mix on medium speed until combined. With mixer on low speed, add flour in 2 batches, mixing just until incorporated.
2. Divide dough into 4 equal portions. Place each on a piece of plastic wrap; flatten into disks. Wrap in plastic wrap; refrigerate until firm, at least 2 hours or up to 1 week.

   

   

   Santa's Snowflakes

   

   Ingredients

   Makes about 2 dozen.

   • 1/4 Basic Sugar-Cookie Dough
   • Sanding sugar or colored sprinkles, for decorating

   Directions

   1. Divide dough in half. Roll out each half between two pieces of parchment paper to about 1/8 inch thick. Transfer each half to a baking sheet; cover tightly with plastic wrap. Refrigerate until firm, about 2 hours or overnight.
   2. Preheat oven to 350 degrees, with racks on upper and lower thirds. Remove one sheet of dough from refrigerator, and let stand 1 minute. Using a 3-inch snowflake-shaped cookie cutter, cut out shapes. Place shapes 2 inches apart on parchment-lined baking sheets. Gather together scraps, and reroll as above; chill until firm, 10 to 15 minutes, then cut out more shapes. Repeat process with second sheet of dough.
   3. Decorate cookies with sanding sugar or sprinkles, as desired.
   4. Bake cookies in upper and lower thirds of oven, switching positions of sheets halfway through, until golden around the edges and slightly firm to the touch, about 15 minutes. Let cool on baking sheets 1 minute; transfer to wire racks to cool completely. Store in airtight containers at room temperature, up to 5 days.

   

   

   

   Orange Spritz

   

   If you stack the finished cookies in a tin or other airtight container, place waxed paper between the layers to protect the chocolate decoration.

   

   Ingredients

   Makes about 2 dozen.

   • 1/4 Basic Sugar-Cookie Dough
   • 1 tablespoon finely grated orange zest
   • 2 ounces bittersweet chocolate, finely chopped

   Directions

   1. Preheat oven to 350 degrees, with racks on upper and lower thirds. On a piece of parchment paper, pat out dough to Ë™ inch thick. Sprinkle zest evenly over top; knead to incorporate.Transfer to a cookie press; pipe shapes, about 1 inch apart, onto ungreased baking sheets.
   2. Bake cookies in upper and lower thirds of oven, switching positions of sheets halfway through, until edges are light golden, about 15 minutes. Transfer to wire racks to cool completely.
   3. Set a small heatproof bowl over a pan of simmering water; add half the chocolate to bowl, and stir until melted and smooth. Add the remaining chocolate; remove bowl from heat. Stir until smooth. Transfer chocolate to a pastry bag fitted with a very small (less than 1/16 inch) plain round tip, such as Wilton #1.
   4. Transfer cookies to a sheet of parchment paper. Pipe chocolate in a zigzag pattern over tops. Let stand until chocolate has set. Store in airtight containers at room temperature, up to 5 days.

   

   

   

   Chocolate-Raspberry Thumbprints

   For softer cookies, bake 12 minutes; for crisper ones, bake 16 minutes. If you'd like, melt extra chocolate for the filling, then add to cookie centers and top with the jam.

   

   Ingredients

   Makes about 4 1/2 dozen.

   • 1/4 Basic Sugar-Cookie Dough
   • 3 1/2 ounces bittersweet chocolate, finely chopped
   • 4 ounces walnuts, finely chopped (1 cup)
   • 1/3 cup seedless raspberry jam, warmed

   Directions

   1. Preheat oven to 350 degrees, with racks in upper and lower thirds. Place dough in the bowl of an electric mixer fitted with the paddle attachment. Set a small heatproof bowl over a pan of simmering water; add the chocolate, and stir until melted and smooth. Drizzle chocolate over dough; mix on low speed until just combined.
   2. Place walnuts in a shallow dish. Form dough into 1-inch balls; roll balls in nuts, coating completely. Place balls on parchment-lined baking sheets. Use your thumb to make an indentation in center of each ball. Chill 20 minutes.
   3. Bake cookies in upper and lower thirds of oven, switching positions of sheets halfway through, until firm to the touch, 12 to 16 minutes. Remove from oven. Using the handle of a wooden spoon, press indentation of each cookie to redefine shape; fill each with about 1/4 teaspoon jam. Transfer sheets to wire racks to cool completely. Store in airtight containers at room temperature, up to 5 days.

   

   

   

   Hawaiian Snowballs

   

   

   Ingredients

   Makes about 4 dozen.

   • 1 cup salted, roasted macadamia nuts, finely chopped
   • 2/3 cup finely chopped dried pineapple
   • 1/4 Basic Sugar-Cookie Dough
   • 1/4 cup confectioners' sugar, for dusting

   Directions

   1. Preheat oven to 350 degrees, with racks on upper and lower thirds. On a clean work surface, toss nuts with dried fruit. Sprinkle over dough; knead until just blended.
   2. Form into 1-inch balls; place 2 inches apart on parchment-lined baking sheets. Bake cookies in upper and lower thirds of oven, switching positions of sheets halfway through, until edges are barely golden, about 15 minutes. Transfer to wire racks to cool completely. Dust with sugar. Store in airtight containers at room temperature, up to 5 days.

[TenthAmendmentChampion]

Free???

Wow I will check that out, thanks!!

[TenthAmendmentChampion]

Granny can you add me to your ping list for these FDA incidents, if that's the criteria for choosing these articles? Thanks. I think the FDA is long overdue for reform.

[TenthAmendmentChampion]

Granny, there's probably a post with this inforamtion, but where do you buy your essential oils? Thanks.

[TenthAmendmentChampion]

I think you should ping MHGinTN to this post to remind him to eat more blueberry muffins! Tell him I said.

[TenthAmendmentChampion]

Blueberry Bread
Yields: 2 loaves
Recipe Cooking Time Preparation 20 minutes
Cooking 40 minutes
Ready In 60 minutes

MHG, you might like this low-sugar blueberry bread. Granny found an article saying blueberries are good for memory retention.