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://fullbellies.blogspot.com/2006/03/omelletes-made-easy.html

Omelletes made Easy!!!

I got this recipe a while ago and I honestly can not remember where from. I know it was from one of the ladies at one of the Message Boards I go to.

When I first got the recipe I thought, there’s NO WAY, it will work. I tried it and I’m in complete shock. Go ahead and give it a try and then let me know ok?

OMELETS IN THE BAG

This is a good way to fix breakfast if you’re having a lot of family members in (or friends) It works great! Good for when all are together and no one has to wait for their special omelet to be fixed after another.

Have everyone write their name on a quart-size, zip-lock freezer bag with permanent marker.

Crack 2 eggs (large or extra-large) into each bag (not more than 2 eggs) and shake to combine them.

Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc.

Each member adds prepared ingredients of choice to their bag and shakes; make sure the air is out of the bag and the bag is well-zipped.

Place the bags into rolling, boiling water for exactly 13 minutes.
You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water.

Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.

Nice to serve with fresh fruit and coffee cake; everyone gets
involved in the process and it’s a great cheerful conversation-starter for the morning.

---

I like this idea, BUT - when you heat in plastic, some of it comes off, dissolves and enters the food.

I had worried about the microwave ovens, as so many people cook in plastic in them, and was told that I was just old.

Then someone asked Dr. Bill about the danger of using plastic in the microwave.

He said NO, explained that even the plastics sold for using in the microwave, should not be, as every time that they are heated some of the chemicals is added to your food.

He made a big point of talking about how dangerous it was to heat the baby milk bottles in the microwave....

He does as I do, save my glass jars for cooking and storing of food.

yes, I do store food in plastic bags, and do not ever warm things in them.

We ask where the new problems with the children’s health comes from, I would guess that it is all the chemicals from plastic that they consume.

Now, what can we change this recipe to cook in? stacked cake pans in the oven, if you have all those folks to cook for, one should be able to wash them.

Or the quart jars?

granny

[nw_arizona_granny]

http://fullbellies.blogspot.com/

Portuguese Roasted Potatoes

Super easy way to make potatoes, perfect to serve with my Portuguese chicken or roast or steaks or whatever you please.

Portuguese Roasted Potatoes

5 medium potatoes, cut into small chunks
salt and pepper
paprika
garlic powder
3 Tbsp. flour
olive oil

Wash and cut the potatoes into small chunks. You can peel them first or leave the skin on, I actually prefer the skin on, makes it tastier to me.

Place in a bowl and season with salt and pepper, paprika, garlic powder, flour and olive oil. Toss everything together to coat well.

Transfer to a baking sheet and bake in a 450 º oven (you can cook them at 375 degrees too if you have the time, I was in a hurry so I needed them done fast LOL) for about 30 minutes or until potatoes are tender.

Enjoy!

Labels: portuguese, potatoes, side dishes
Posted by Sandra

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Frango Estufado - Portuguese skillet chicken

Another family favorite, I mean this one really makes me think of home. There’s something about cooking chicken infused with garlic and onions and wine....to die for.

So here’s how I make mine, remember that I eyeball everything I rarely ever follow a recipe unless it’s something I’m trying for the first time.

Frango Estufado - Portuguese Skillet Chicken

1 whole chicken, cut into pieces
1 medium onion, sliced
5 garlic cloves, chopped
5 Tbsp. butter
1 cup white whine
salt and pepper

In a skillet melt the butter, add the chicken pieces and season with salt and pepper.

Chop the garlic cloves and add to the skillet, next add the wine and onions

and cook on high until the chicken is brown on both sides....

turn the heat down to medium and simmer for about an hour. Keep an eye on it and add water as needed so it doesn’t dry out and burn.

You want to have a nice gravy left over.

Serve with Portuguese roasted potatoes.

[nw_arizona_granny]

http://fullbellies.blogspot.com/

Saturday, December 06, 2008
Apple Bread!

I love this recipe, it’s one I use a lot during the cooler weather. The cake is moist and full of flavor and great on it’s own, but I like to eat mine with some whipped cream cheese. YUM!

APPLE BREAD

1-1/3 c. all purpose flour
3/4 t. baking soda
1/2 t. salt
1/2 t. cinnamon
1/2 t. ground cloves
1/2 c. oil
1 c. sugar
2 eggs
1 t. vanilla extract
2 apples, cored, peeled and chopped
1/2 c. chopped nuts (optional)
1/2 c. raisins (optional)

Combine first 5 ingredients; set aside.

Photobucket

Mix together oil, sugar, eggs and vanilla.

Add apples, nuts and raisins;

stir in flour mixture, blending well.

Pour into a greased and floured 9”x5” loaf pan;

bake at 325 degrees for one hour. Makes 6 to 8 servings.

Labels: apple bread, apples, Desserts
Posted by Sandra

Flaky Beef Pie!

Another one of our favorites and you won’t believe just how easy it is to make.

FLAKY BEEF PIE

1 lb maple sausage (you can use ground beef if you don’t like the sausage)
1 onion — chopped
1 clove garlic — minced
1 8 oz. can tomato sauce
1 small can mushrooms
1 teaspoon salt
2 round- 9”. pre-made pie crust (you can also use the rectangles that come in the box)
2 cups leftover steak from Crockpot Steak Burritos

Brown onion, garlic and beef. Add tomato sauce, mushrooms and salt. Add leftover burrito steak. Heat through.

Grease pie plate and line with dough. Add the filling.

Take second pie, remove dough from foil liner and place on top of meat filling.

Crimp the edges to seal and poke some holes on top.

Bake 425 deg. 20-25 minutes.

NOTE:
I used a bigger baking pan, so what I did was remove the dough from the foil liner, tore it into big pieces and covered the bottom of the pan. Added the meat filling and then took the second pie dough and tore it into big chunks for the top.

Labels: beef, beef pie, Main Dishes
Posted by Sandra

Crockpot Steak Burritos!

These burritos are SO good. Just pop all the ingredients into the crockpot and 8 hours later you have the juiciest, most tender flavorful meat for Burritos.

I got this recipe from my Taste of Home Cookbook. Because it calls for flank steaks and those are pretty pricey, I ended up going with a different cut of meat. I used Round Steak instead but I’m sure a good cut of roast would work great too. Nowadays I have to go for what’s inexpensive.

I didn’t use all the meat, I kept about 2 cups for the following night’s recipe which was a Flaky Beef Pie. So good!

http://hostedmedia.reimanpub.com/TOH/Images/Photos/37/exps12147_SCZ960351D49.jpg
Crockpot Steak Burritos
Ingredients:

* 2 flank steaks (about 1 pound each)
* 2 envelopes taco seasoning
* 1 medium onion, chopped
* 1 can (4 ounces) chopped green chilies
* 1 tablespoon vinegar
* 10 flour tortillas (8 inches)
* 1-1/2 cups (6 ounces) shredded Monterey Jack cheese
* 1-1/2 cups chopped seeded plum tomatoes
* 3/4 cup sour cream

Directions:
Cut steaks in half; rub with taco seasoning. Place in a 3-qt. slow cooker coated with cooking spray. Top with onion, chilies and vinegar. Cover and cook on low for 8-9 hours or until meat is tender. Remove steaks and cool slightly; shred meat with two forks. Return to slow cooker; heat through.

Spoon about 1/2 cup meat mixture down the center of each tortilla. Top with cheese, tomato and sour cream.

Fold ends and sides over filling. Yield: 10 servings.

Labels: beef, burritos, slow cooker
Posted by Sandra

Tuesday, December 02, 2008
Arroz de Peixe - Fish Rice

I’m pretty lucky that my kids love fish, we don’t eat it as often as I would like because I really don’t like the frozen kind and being here in Arizona, it’s not like we have readily available fresh fish.

For this meal though, frozen flounder or any other kind of fish works just fine.

1 lb. frozen flounder, thawed and cut into bite size chunks
1 medium tomato, chopped
1 medium onion, chopped
olive oil
2 garlic cloves, chopped
salt and pepper
paprika
1 bay leaf
1 can of corn
3 cups of water
1 1/2 cups of uncooked rice

In a large skillet, add a little bit of olive oil, onions and tomatoes, garlic and seasonings....cook for a minute or two until the onions are tender.

Add the fish and mix well. Add the can of corn and stir.

Cook for about 2 minutes, then add 3 cups of water and the rice.

Cover and simmer for 20 minutes or until rice is cooked through. You may need to add a little more water so it doesn’t stick, just keep an eye on it.

Remove the bay leaf and serve.

Labels: fish, Main Dishes, rice
Posted by Sandra

Saucy Meatloaf!

I got this recipe from one of my Gooseberry Patch cookbooks....the meatloaf is wonderful, so tasty and moist. Just perfect.

SAUCY MEATLOAF

1-1/2 lbs. ground beef (I used turkey)
1/2 c. quick cooking oats, uncooked
1/2 c. onion, chopped
1-1/2 t. salt
1 t. pepper
1 c. tomato juice
1 egg

Combine all ingredients; mix well.

Pat into an ungreased loaf pan; pour sauce on top.

Bake at 350 degrees for 1-1/2 hours; let stand 5 minutes before slicing. Makes 8 servings.

Sauce:
Stir all ingredients together; mix well.

6-oz. can tomato sauce
3 T. vinegar
2 T. mustard
3 t. brown sugar, packed
2 t. Worcestershire sauce

[nw_arizona_granny]

http://fullbellies.blogspot.com/2006/09/portuguese-steak-and-fries.html

Portuguese Steak and Fries!!!

This is a great dish, and I’ve seen it made a few different ways, I’ve prepared it differently too, but I think you guys will enjoy this one.

BIFES DE CEBOLADA

4 plump garlic cloves
salt and pepper
2 1/2 tsp. red wine vinegar
4 steaks, about 3/4 inch thick
3 tbsp. olive oil
1 large bay leaf, torn in half
4 oz. presunto ham, chopped
6 tbsp. full bodied red wine
1 tbsp. chopped parsley

Using a mortar and pestle or the end of a rolling in a small bowl, mash 2 of the garlic cloves with a pinch of salt; then mix in the vinegar and black pepper. Rub into both sides of each steak. Leave in a cool place for 30 minutes.

Halve the remaining garlic. Heat the oil in a large heavy-based skillet, add the garlic halves and the bay leaf, and cook for 1-1 1/2 minutes, stirring. Using a perforated spoon, discard the garlic and bay leaf. Add the steaks and brown quickly and evenly on both sides 2-3 minutes a side. Transfer to warmed plates and keep warm.

Pour off most of the fat from the pan, then add the ham and cook, stirring, for 2 minutes. Stir in the wine, dislodging the sediment, and boil until lightly thickened. Season and pour over the steaks. Serve sprinkled with the parsley.

PORTUGUESE FRIED POTATOES (Batatas a Portuguesa)

4 tbsp. olive oil
1 1/2 lb. small potatoes, sliced into 1/4 inch thick slices
salt and pepper
finely chopped parsley

Heat the oil over a moderate heat in a large, heavy-based skillet. Add the potatoes and cook for about 15 minutes until tender and golden, turning the slices frequently so they cook evenly.

Season the potatoes, drain on paper towels and transfer to a warm serving dish. Sprinkle with parsley and serve immediately.

Both these recipes came from the “Portuguese Cooking” by Hilaire Walden book. As always, there’s different ways of making these well known dishes and actually if you travel anywhere in Portugal, you’ll notice that the women prepare different versions.

I’m really hoping to be able to start sharing my portuguese recipes with you all, I’m sure you won’t be disappointed :)

Labels: Main Dishes, potatoes, side dishes, steaks
Posted by Sandra

[nw_arizona_granny]

http://fullbellies.blogspot.com/

Frango com Cerveja - Chicken w/ Beer

This is such an easy Portuguese meal to prepare but the taste is AMAZING. My kids absolutely love it, they oooh and aaahhh constantly while eating.

Give it a try, don’t let the beer scare you off, you won’t taste it when the chicken is ready.

So this is how I make mine:

olive oil
1 chicken, cut up
1 medium onion, thinly sliced
salt and pepper
garlic powder
1 bottle of beer
2 cups of water
1/2 bottle of heavy whipping cream (8 oz)

In a large skillet, add a little bit of olive oil and the chicken. Cook for a few minutes until the chicken is browned on both sides.

Add the onions and the seasonings,

the beer and the water.

Simmer for 20 to 30 minutes until chicken is cooked through. Keep checking to make sure it doesn’t dry out, add more water if needed.

When the chicken is done, add the whipping cream and cook for a minute or two until thickened. Serve with mashed potatoes, rice or fries.

Labels: chicken, fish portuguese, frango com cerveja, Main Dishes
Posted by Sandra

Wednesday, November 19, 2008
Bacalhau com Natas - Cod Fish Casserole

This is one of those dishes that if you ask any portuguese person, they will most likely have tried it at least once in their life.

Bacalhau (salt cod fish) is a staple in the portuguese kitchen, and it can be quite expensive but it’s readily available in any Portuguese community. The only way I can get it here is either by having my family mail it all the way from South Africa or I would have to go online and pay a crazy amount for shipping.

Recently my commissary started carrying cod fish, not the salted kind, but it’s the same thing. Usually when it’s salted you have to soak it for 24 hours before cooking but when it’s just frozen you can skip that part.

So this past week I bought some to make this wonderful cod fish in a cream sauce with potatoes and onions and garlic and OH.MY.GOODNESS. Love it!

It’s also my kids favorite way to eat fish.

BACALHAU COM NATAS - COD FISH CASSEROLE

4 cod fish fillets (btw, you can substitute any other fish if you prefer)
4 large potatoes, peeled and cubed
2 medium onions, sliced thinly (or 1 large)
3 garlic cloves, finely chopped
olive oil
salt and pepper
shredded carrots....about 1/4 cup
3 green onions, thinly sliced

For the cream sauce:
2 cups of milk
1 cup of heavy cream
2 tablespoons of butter
4 tablespoons flour

Cook the potatoes in boiling water until tender, transfer to an oven proof dish. Set aside. In another pot, cook the fish until done, drain and shred the cod fish.

In a skillet, add the olive oil, onions,

garlic,

carrots, green onions

and salt and pepper. Cook for a few minutes until veggies are tender, add the cod fish and check the seasonings. (If you’re using salt cod you don’t need to add any extra salt)

In separate pot, mix the milk, cream, butter and flour and using a wire whisk, cook over medium heat until thick. If need be use an immersion blender to get all the lumps out.

Add the cod fish mixture to the potatoes and stir everything together.

Now pour the cream sauce over the mixture

and pop into a 375º oven for about 20 minutes or until it’s hot and bubbly. (Another variation is to add some bread crumbs to the top before popping in the oven).

Labels: bacalhau, cod fish, Main Dishes, portuguese
Posted by Sandra

Monday, November 17, 2008
Auntie Betty’s Pasta Casserole!

Another great recipe from the Mennonite Girls Can Cook blog.

AUNTIE BETTY’S PASTA CASSEROLE

1 1/2 pound ground beef
1/2 teaspoon garlic salt
1 teaspoon sugar
1 teaspoon salt
6 green onion stems chopped
1/2 teaspoon pepper
2 cans tomato soup
4 ounces cream cheese
1 cup sour cream
grated cheese for the topping
noodles of your choice. . .8 0unces

In a large skillet, fry the ground beef, breaking it up and browning it.

Add the garlic salt, salt, sugar, chopped green onions, and pepper. Simmer a few minutes.

Add the two cans of tomato soup and simmer a few minutes.

In a medium bowl, cream together the cream cheese and the sour cream.

Cook the noodles until just tender.

In a 9 X 13 pan, layer the meat sauce, noodles, and cream cheese/sour cream sauce.

Repeat and then top with grated cheese.

Bake at 350 for one hour.

Labels: pasta
Posted by Sandra

[TenthAmendmentChampion]

I don't cook anything in the microwave. I used to use it all the time... now the one we have is going to be put on the porch to heat coffee (once in a while). Microwaves do something to the molecules in food that is not good and can even make them toxic.

Sometimes I feel like we are being used as guinea pigs for new substances and technology.

[TenthAmendmentChampion]

And you want the cone to cover with dried flowers.

That's right, when you pull the pins out it won't damage the cone (much) and it will be fine for other projects. Otherwise you'd have to throw it out with candy wrappers hot glued to it.

These ephemeral projects are difficult to store from one year to the next. Like your sugar cube village - too bad! Better to look at them like gingerbread houses, good for one holiday. Make it for one year, enjoy it, and then take it apart for its components and use the pieces for something else.

[TenthAmendmentChampion]

http://sewmamasew.com/blog2/?p=280

Rice Heat Therapy Bag Tutorial
Posted November 24th, 2007 by Kristin
Rice Heat Therapy Bag with Washable Cover

Materials you will need:
fabric scraps
1/4 yard linen or other fabric (I used this
linen blend.)
1/4 yard muslin
2 lbs short or medium grain rice
essential oil
4” of 3/4” wide Velcro

---

The blog is illustrated and goes on step by step to describe how to make these bags. A very nice gift and very practical. The neat thing is that she adds essential oils to the rice or flax (not to the eye pillow, though).

She does say to microwave the bag to make it hot and asks if the MW does anything bad to the essential oils. I'd say as long as you're not eating them, it would be ok. Any thoughts, Granny?
10th

[TenthAmendmentChampion]

http://flickr.com/photos/24343551@N04/sets/72157608818574621/

Here's a neat project to make with extra CD jewel cases:

CD Photo Cube (with our without a candle)

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The pictures are in order in this set, just click on them to read the instructions. If you click next photo they'll display in order. Cute!

10th

[nw_arizona_granny]

http://www.christmas-cookies.com/recipes/recipe171.potato-candy.html

Potato Candy

1/4 cup cooked white potatoes
confectioners sugar
1 tsp vanilla
peanut butter

Mash potaoes, add vanilla, and approximately 1 box of confectioners sugar until soft dough is formed. Divide dough in fourths. Roll between wax paper until 1/8 inch thick. Spread thin layer of peanut butter on each layer. Roll up like jelly roll. Refrigerate overnight. Cut into pieces and serve - may sprinkle with confectioners sugar if desired.

Note: Kindly donated by Judi Burch.

Suzanne in Pearland, TX Oct 14, 2008
Would make this again.
My grandmother passed a similar recipe down through the generations. My son is now making these as well. However, our recipe is slightly different:

I boil 1 small white potato; mash it, add a little salt, butter/margarine.

I use one 1 lb. box of confectioners sugar

I use 2 cups of peanut butter, usually Jif because it’s creamier

After rolling the balls, refrigerate until very cold (usually overnight).

Melt semi-sweet chocolate chips in a double boiler - a little at a time. Using a vegetable peeler, peel a few strips of parafin wax - probably about 2 Tablespoons and melt with the chocolate. Be careful not to let the chocolate get too hot or cold.

Carefully roll each ball around in the melted chocolate and remove onto wax paper and let cool/refrigerate.

I make balls at Christmas and shape into eggs at Easter. five stars

[nw_arizona_granny]

http://www.christmas-cookies.com/recipes/recipe351.salt-dough-ornaments.html

Salt Dough Ornaments

If you are looking for some fun and inexpensive crafts to do this Christmas, making ornaments with salt dough is a good choice. Basically, with salt, flour, water and some decorations you can make beautiful ornaments to give as gifts to family and friends. On a rainy or cold day, you will probably have these items around the house. This is an excellent craft for kids. My kids and I started making these about 3 years ago and now it has become a tradition each year during the holidays. We make these for everyone and now people look forward to getting one each year. You can also make these for any occasion. We have made them for Valentines Day too.

What you need

4 cups of flour
1 cup of salt
1 1/2 cups of hot water
holiday cookie cutters
decorations, glitter, paint, beads, etc.

Knead the dough and roll it out to cut out shapes with cookie cutters (just like if you were making sugar cookies). Place them on a microwave-safe plate and microwave on high for about 2 minutes.
Paint and decorate as desired. Most of all, be creative and have a lot of fun!

Note: * Article by Teri Hanson of Babychatter.com. Visit http://www.babychatter.com for baby names, meanings, origins, baby freebies and coupons. Subscribe to their free newsletter for site and freebie updates: http://www.babychatter.com/ezine.html

Latoya in SC Dec 5, 2008
Would make this again.
I made these ornaments with my husband for Christmas one year. I added cinnamon to the dough and flavored oil so the ornaments would smell good. I preheated the oven to 350 and cut the ornaments out with the cookie cutters. I placed them on a cookie sheet and baked them till they were hard. After they cooled, we painted and decorated them. We hung most on the tree, but we also wrote our friends names on some and attached them to their gifts so they served as name tags. I really enjoyed making them. five stars

Susan in KY Dec 5, 2008
Would make this again.
I was so excited to make these with my four kids. I kneeded them together with my hands because that was a little hard. When I was doing it my hands were on fire from the salt. I didn’t have any visible cuts on my hands. I don’t recommend letting your kids do it. I let them cut the cookies out. When we microwaved them they didn’t turn out very good no matter how thick or thin that we made them. They were puffy. two stars

Leah in WA Dec 24, 2007
Would make this again.
The dough was easy and fun to make. My family had a great time decorating these together. It was so cute watching my brothers and sisters making them. They aer all under 5 and had a blast! five stars

A cookie baker in La Pine, Oregon Dec 17, 2007
Would make this again.
My two children, ages 8 and 5, and I had a wonderful time making salt dough ornaments this year. I used this recipe when I was younger for a school project but baked the dough in the oven. I tried the microwave recipe this time but our ornaments turned out lumpy. I even turned the power level down on the microwave. Any suggestions on how to keep them from bubbling up? four stars

[nw_arizona_granny]

http://www.christmas-cookies.com/recipes/recipe513.yugoslavian-christmas-cookies.html

Yugoslavian Christmas Cookies

Are they Croatian or Bosnian? We don’t know! But they’re good.
Makes about 36

For the base:
2-1/4 cups all-purpose flour
3/4 cup chopped toasted walnuts
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup seedless red raspberry jam

For the topping:
4 egg whites at room temperature
1/4 teaspoon cream of tartar
1 cup granulated sugar
3/4 cup ground walnuts
3 ounces unsweetened chocolate, melted and cooled to room temperature
1/3 cup finely chopped walnuts

Pre-heat oven to 350 F. Grease a 15 x 10-inch jelly roll pan. To prepare cookie base, combine flour, nuts, cinnamon and salt in a medium bowl; set aside. In a large mixing bowl beat butter, sugar and vanilla until light and fluffy. Stir in flour mixture; blend well. Turn into prepared pan and smooth the surface. Evenly spread jam over dough; set aside.

To prepare topping, beat egg whites and cream of tartar in a large mixing bowl at medium speed until soft peaks form. Increase speed to medium-high; add sugar, 1 tablespoon at a time, until egg whites form very stiff glossy peaks. Gently fold in ground nuts and melted chocolate. Spoon dollops of meringue over jam, spread evenly. Sprinkle meringue with chopped nuts.

Bake 5 minutes, remove pan from oven. Using a very sharp or serrated knife, lightly score surface of meringue into 2-inch squares (8 x 5). Continue baking 20 to 30 minutes or until meringue is firm to the touch. Cool in pan on rack. Cut into squares. Store in airtight container at room temperature for up to 4 days.

Note: Adapted from The Joy of Cookies by Sharon Tyler Herbst (1987). Also called Docci Bojai.

[nw_arizona_granny]

http://www.christmas-cookies.com/recipes/recipe469.alfajores.html

Alfajores
Alfajores

An almond-flavored shortbread sandwich cookie with a rich caramel filling in the middle. Popular in South American countries.
Makes about 24

For the cookies:
1-1/2 cups unsalted butter
1 cup confectioners’ sugar
2 tablespoons granulated sugar
1/4 teaspoon salt
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1/3 cup ground almonds (can be ground in a food processor)
3 cups unbleached all-purpose flour

For the filling:
2 cups firmly packed brown sugar
1 cup half & half or light cream or evaporated milk
3 tablespoons unsalted butter
1/2 teaspoon vanilla extract

To make the cookies:
Cream the butter with the powdered sugar until fluffy. Stir in salt, extracts, ground almonds and flour. Wrap and chill 30 minutes. (If you chill longer, you have to let the dough warm up a bit before it can be rolled. Or, do what professional pastry chefs do: whack it with a rolling pin until it becomes more malleable).

Mealwhile, make the filling:
In a medium saucepan, heat brown sugar with cream over medium heat. As it cooks, brush inner sides of pan with a pastry brush dipped in cold water. This wipes away grainy sugar crystals. Heat until mixture reaches soft ball stage (238-240 F). Remove from heat - let cool to about 110 F. Stir in the butter and beat until mixture is thickened. Add vanilla. (Heat to loosen or add additional cream). If mixture is too thin, add in confectioners’ sugar.

To bake the cookies:
Roll out dough 1/4 inch thick. Cut in 2-1/2-inch circles. Bake on a parchment-lined baking sheet at 350 F for 12-14 minutes. Cool baking sheets
between batches. Cool cookies on wire racks.

To assemble Alfajores:
Spread some caramel filling on a cookie. Top
with another cookie and press together nicely. Be careful, these are fragile. Dust tops with confectioner’s sugar.

[nw_arizona_granny]

http://www.christmas-cookies.com/recipes/recipe360.coconut-pralines.html

Coconut Pralines
Makes about 36

1 pound brown sugar
1/2 cup heavy cream
2 tablespoons light corn syrup
1 tablespoon minced fresh ginger
3 1/2 cups sweetened flaked coconut

In a large heavy saucepan, combine sugar, cream, syrup, and ginger. Bring to a boil over medium-high heat. Boil, uncovered, stirring until a candy thermometer reads 234 F degrees. Let cool 20 minutes. Beat vigorously with a spoon until candy begins to look creamy, about 5 minutes. Let stand 5 minutes, then stir in coconut. Drop candy by rounded tablespoons, about 1 inch apart, onto foil or waxed paper. Let stand until cool. Store in airtight containers at room temperature for up to 1 week.

[nw_arizona_granny]

http://www.christmas-cookies.com/recipes/recipe229.melomakarona.html

Melomakarona

This is a traditional Greek Christmas Cookie. It is also sometimes spelled Melomacarona.
Makes about 36

For the cookies:
1 1/4 cups (2 1/2 sticks) butter
1 egg yolk
1/4 cup orange juice
2 tablespoons whiskey
1/2 cup sugar
1/4 teaspoon baking soda
3 1/2 cups flour
1/8 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon ground cloves
1 teaspoon cinnamon
1/2 teaspoon orange zest

For the syrup:
2 cups honey
1/2 cup ground walnuts or almonds

Preheat oven to 350 F.

Melt butter; let cool slightly.

Place egg yolk, orange juice, whiskey, sugar and baking soda in a blender; mix at medium speed until combined. With the motor still running, slowly drizzle in the melted butter through the hole in the top of the blender cover. Mix at high speed until mixture has thickened and resembles mayonnaise, about 2 minutes.

In a large mixing bowl, sift together flour, salt, baking powder, cloves, and cinnamon.

Add orange zest. Mix in the egg yolk-butter mixture and knead dough until smooth, about 5 minutes. (Dough will be stiff.)

Shape dough by the tablespoonful in the palm of your hand, squeezing slightly to form an oblong egg shape. Place cookies on ungreased cookie sheets and press the tops lightly with a fork, making a crisscross pattern.

Bake about 20 minutes or until golden brown.

To prepare syrup: Bring 1 cup of water to a boil over high heat. Stir in honey, reduce heat to medium and simmer for 5 minutes. Remove from heat.

Dip cookies in warm syrup for a few seconds. Place on cookie sheets until syrup soaks into cookies. Sprinkle with nuts and let cool.

These cookies taste best the next day and keep well when stored in an airtight container.

[nw_arizona_granny]

http://www.christmas-cookies.com/recipes/recipe526.greek-honey-walnut-balls.html

Greek Honey-Walnut Balls

1/3 cup honey
3/4 cup sugar, divided
1/2 cup orange juice
1 2” cinnamon stick
3 whole cloves
1 cup ground walnuts
1/2 teaspoon finely shredded orange peel
1 cup butter
3 cups all-purpose flour
2 tablespoons brandy
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup finely chopped walnuts

Combine honey, 1/4 cup sugar, 1/4 cup orange juice, cinnamon stick and whole cloves in a small saucepan; bring to a boil. Reduce heat and boil gently for 5 minutes, uncovered.

Strain syrup, discarding spices. Remove 1/4 cup syrup. Set aside remaining syrup.

Combine ground walnuts and orange peel in a medium bowl.
Stir in 1/4 cup syrup; set aside.

In a large mixing bowl, beat butter for 30 seconds or until softened. Add half the flour. Add remaining 1/2 cup sugar, remaining 1/4 cup orange juice, brandy, baking powder, baking soda, ground cinnamon, ground cloves and ground nutmeg. Beat until well blended. Beat or stir in remaining flour.

Form dough into 1-1/4” balls. Using finger, press hole in center of ball of dough. Place about 1/2 teaspoon ground nut filling in hole. Bring dough up around filling, enclosing completely. Place seam side down on greased baking sheet.

With knife, crisscross top, forming an “x,” scoring surface only. Repeat with remaining dough and filling.

Bake at 350 for 18 to 20 minutes, or until set. Remove from oven; let stand on baking sheet 1 minute.

Meanwhile, rewarm reserved syrup gently over low heat. Brush tops of hot cookies with warm syrup, or dip tops into syrup. Sprinkle with finely chopped walnuts.

Place on wire rack to cool completely.

Note: Contributed by Dahlia61

[TenthAmendmentChampion]

I missed this post earlier. I admit to being a paper nut, too. I’ve always worked with people who view going to Office Max as recreation.

[nw_arizona_granny]

Sometimes I feel like we are being used as guinea pigs for new substances and technology.<<<

Yes, agree and as the test results are not clear, they are to be repeated in larger doses.

[nw_arizona_granny]

She does say to microwave the bag to make it hot and asks if the MW does anything bad to the essential oils. I’d say as long as you’re not eating them, it would be ok. Any thoughts, Granny?
10th<<<

I think you now have Freeper mail.

I see no reason to not use the E. Oils in them, as they do in soaps, etc.

If too much were used, it would/or/could make one itch where it got on the skin, but that goes away in a day.

These same paks can be frozen for ice packs, but many say a bag of frozen peas is the best ice pack.

[nw_arizona_granny]

http://www.christmas-cookies.com/recipes/recipe294.swedish-dream-cookies.html

Swedish Dream Cookies
Makes about 48

1 1/2 cups sugar
2/3 cup butter, softened
2/3 cup shortening
1 teaspoon vanilla
2 1/3 cups all-purpose flour
1 teaspoon baking soda
1/3 cup coarsely chopped pecans
1/4 cup shredded coconut

Preheat oven to 375 F. In a large mixing bowl with an electric mixer, beat sugar, butter, shortening and vanilla until light and fluffy. Stir in flour and baking soda by hand. Mix in pecans and coconut. Roll cookie dough into 1-inch balls and place them 2 inches apart on an ungreased cookie sheet. Bake for 9 to 10 minutes or till the edges are lightly browned. Transfer to wire racks to cool.

Dec 16, 2006
Would make this again.
I baked a batch of these for a cookie exchange—they were great! I used butter flavored Crisco, which probably makes for a better tasting cookie than with regular shortening. These are light are tasty- I’ll make them again to give as gifts. four stars

j3n in california Dec 9, 2006
Would make this again.
I agree that the cookies need to cool just a touch before you try to lift them from the cookie sheet, otherwise they crumble pretty easily. Other than that they are amazing! I will definitely make these again. five stars