Posted on 09/21/2016 5:03:37 PM PDT by Jamestown1630
The Avon lady who visits my office building brought us the new catalogs this week; and I noticed that Avon is currently offering cookie cutters for making a cookie version of the sugar skulls, or ‘calaveras’ that are traditional for the Mexican holiday ‘The Day of the Dead’.
I didn’t know much about this holiday, and while doing a search on it I happened to find a really wonderful website/blog devoted to decorated cookies: Sweetsugarbelle.com.
Along with all the other fantastic cookies, one entry includes a tutorial on making the skulls; and anyone who likes decorating cookies will love this site in general:
http://www.sweetsugarbelle.com/2011/10/el-dia-de-los-muertos-day-of-the-dead-cookies/comment-page-1
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There are certain dishes and foods that are readily available to us the year around, now, but still somehow always remind us of certain seasons. For me, the Acorn Squash is one of those, and seems to speak of Autumn whenever I see it. This is my favorite way to cook it; the recipe originally came from the book 'Hollyhocks, Lambs and Other Passions' by Dee Hardie, who used to write for House Beautiful magazine:
Stuffed Acorn Squash (Serves 4, increase amounts for a larger crowd)
2 whole Acorn Squash
2 Cups dry bread cubes
3 T. grated Parmesan Cheese
3 T. chopped fresh Parsley
1 tsp. Poultry Seasoning
6 T. chopped Spring Onions
4 T. diced Celery
3 T. Butter
2 Eggs, beaten
4 T. Water, if needed
Salt and Pepper
Bake whole squash for 45 minutes in a 400-degree oven, or until soft.
While the squash is baking, combine bread cubes, Parmesan, parsley and seasonings.
Cook onions and celery in the butter until soft. Add the eggs to bread mixture and toss lightly. Combine with the vegetables, adding water for moistness, if needed.
Cut the squash in half and scoop out the seeds. Fill the squash halves with stuffing mixture. Bake stuffed squash for 20 minutes.
(I always salt and pepper the squash halves and put a sprinkle of olive oil in there, before stuffing; and I sprinkle more olive oil on top, before baking. And I probably use a lot more butter and Parmesan than this recipe calls for ;-)
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I like the Nordicware novelty cake pans, and found a little Acorn Cakelet pan at the thrift store; there are many ways to decorate these little cakes, and here is Nordicware’s own recipe:
https://www.nordicware.com/recipe/maple-acorn-cakelets#.V-MazvPR9OI
-JT
I know; it drives me crazy to see the chefs on television manipulating these beautiful, silky doughs - and then to look at my usually ragged product ;-)
You won’t regret it. If you bake with yeast, order their yeast. Best thing going!
My friend from Mexico makes posole. I want to try my hand at making it. Your recipe seems doable. Sounds yummy.
I used to get the King Arthur flour catalog. Then I gave up food porn. Lol.
This looks super yum. I would have to leave out the pecans, not that they aren’t delicious. But I want to make this for my sugar loving “kids” one day this fall. (My kids include my sugar junkie mom who only gets one treat a day - torn between wanting her to be healthy and letting her enjoy her last years)
You could totally put chicken in that stew. Was trying to get a fairly veggie cheaper meal in.
Traveling this morning back to California-will check in when I can. Love fall recipes. We had the most extraordinary arugula last night for dinner from the garden. Best salad ever!
That sounds delicious!
You said it...best way to go.
My experience is that you need to experiment with batters, for some of these pans. I would suggest trying the recipes at the Nordicware site first, because my bet would be that they develop batters that will take the impression well.
I have the Pumpkin/Vine loaf pan, and my first attempt was disappointing - the batter I used was too ‘soft’ to create much relief in the design:
Good suggestion.
Made with Nordicware "Backyard Bugs" pan.
A friend of mine has the Castle pan, and puts little flags on the turrets:
https://www.amazon.com/Nordic-Ware-Cast-Castle-Bundt/dp/B000F5M044
The ladybugs are wonderful!
The bugs’ icing touches are perfection——I’d struggle w/ that.
I guess it’s just practice. My problem is staking out the time and being patient - which means, in the first place, choosing whether this one, of so many other ideas, is something I really want to spend time on.
By the way, the cookie site I posted shows a lot of techniques, simple to advanced. She also has tutorials on airbrushing - and look how she makes a burlap-looking pattern:
http://www.sweetsugarbelle.com/2015/03/easy-decorated-burlap-cookies/
I don’t think any of this stuff is terribly difficult; but you have to “commit” ;-)
There used to be a lady in our circle who made beautiful cookies with hand-painted Santa Claus faces, really works of art. But that was her trademark, the only ‘fancy’ thing she did for Christmas; so she got very good at it and well-known for it. Everybody looked forward to those cookies each year.
Food and artists go together like Mac ‘n Cheese.
They’re adorable.
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