[carlo3b]

Another Great RECIPE for CHRISTMAS

 

The Clinton Legacy Cookbook
SIGNED

Be one of the FIRST to own this great gift, our own creation. Produced by, for, and with Freepers!

Another Great RECIPE for CHRISTMAS

 

The Clinton Legacy Cookbook
SIGNED

Be one of the FIRST to own this great gift, our own creation. Produced by, for, and with Freepers!

[carlo3b]

Here is your chance to GET ON or GET OFF this and other Carlo3B, all important..(Bwhahhahahh).. PING LISTS.
If you wish to remain*on it, just sit back and enjoy our wonderful exchange of ideas and you will be alerted whenever we start posting recipes and other valuable info re: various food management threads.
*If you have been flagged to this thread on post #2, you are already on our temporary ping list, other pings don't count... :(

To be removed** or added to the list, simply respond to this post publicly, on this thread, or Freepmail me with your preference.
**If you are annoyed that you were pinged in the first place, please accept my apology, I have lost my ping list because of a computer crash..Grrr, and be assured that your name will be expunged immediately upon your request.. :)

ALL ABOARD....The FUN FOOD TRAIN is leaving the FAT, BEHIND...
(Fat Behind, get it?)..  Hahahahhahaha...  {{{{{crickets}}}}}  *<]8^p~

[spectre]

Carlo, my Mother used to make wine cookies. She'd make them shaped like little doughnuts..and used white wine OR red wine. After they were baked, she rolled them in sugar. But when she died, the receipe went with her...

Do you have one??

sw

[nutmeg]

bttt

[BunnySlippers]

EAST 62nd LEMON CAKE
Makes one 9'' cake

Supposedly a favorite of Nancy Reagan.

FOR THE CAKE:
3 cups sifted all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
8 oz. unsalted butter
2 cups sugar
4 large eggs
1 cup milk
Finely grated rind of 2 large lemons

FOR THE GLAZE:
1/3 cup fresh lemon juice
2/3 cup sugar

• To make the cake, adjust an oven rack one-third up from the bottom of the oven and preheat oven to 350°. You need a 9'' x 4 1/2'' tube pan or Bundt pan. It should have a 12-cup capacity. Butter the pan and then dust it all lightly with fine, dry bread crumbs. Set aside.

• Sift together the flour, baking powder, and  salt, and set aside. In the large bowl of an electric mixer, beat the butter until soft. Add the sugar and beat until incorporated. Beat in the eggs, one at a time, scraping the bowl as necessary with a rubber spatula. (The mixture might look curdled—it’s okay.) On lowest speed, add the dry ingredients alternately in three additions, with the milk in two additions, beating only until incorporated after each addition.

• Remove the bowl from the mixer and stir in the lemon rind. Turn the batter into the prepared pan. Level the top of the batter by rotating the pan briskly.

• Bake for 1 hour and 5 to 10 minutes, until a cake tester (a toothpick will work) comes out clean. Let the cake stand in the pan for 5 minutes and then cover with a rack and invert. Lift pan from cake, leaving the cake upside down. Place rack over a large piece of foil or wax paper and prepare the glaze.

• To make the glaze, mix the lemon juice with the sugar and brush all over the hot cake. The cake will absorb it. Let cool completely and then transfer to a cake plate. It is best to wait a few hours before cutting the cake.

• This cake can be made with 1/2 cup Key lime juice instead of 1/3 cup lemon juice (in the glaze) and it is wonderful. I think any kind of lime juice would be equally wonderful. But even if you use lime juice instead of lemon juice, don’t change the grated rind in the cake itself (lemon is better there).

[Alamo-Girl]

Bump!

[Spunky]

Yummy! Yummy!

Can you use Splenda in place of the sugar?

[Tax-chick]

Great story, Carlo3b, and recipes look wonderful, too.

[glock rocks]

Thank you Carlo.

[Grammy]

Hey carlo,
I was thinking about you the other day, wondering if you would fill us with yummies this year. Hope you are well. I used to be on your ping list. Can you add me again, if I have gotten lost?

Back to my gingerbread house baking.

[bigsigh]

Thanx. I remember my Noni (Scicilian grandmother) baking small tubular not very sweet cookies. And her biscotti (she said bis-coy-ti) are unmatchable to this day. She used to make flat bread and sometimes with oregano, tomato paste and grated cheese, other times just sugar. We lived with our parents and grandparents and I miss them very much. Especially at this time of the year.

[fnord]

thanks for pinging me

I'd buy one of the cookbooks, but I'm not an Ebay "member" and I have long since left Paypal behind ... any other options I would be glad to hear

[tubebender]

Oh Carlo! You have again rendered this old man to tears with your Holiday Thread's. Of course my First Wife has the Gaithers CD cued up and I can hear it through three doors loud and clear.

She is now up to 60 Dozen Cookies a week for the comp coffee bar at our son's business. The Tag Line to all his commercial is..."and my mothers home made cookies"

[MinuteGal]

I have two of my favorite Christmas recipes in the FReeper Clinton Legacy Cookbook.

I say "favorite Christmas recipes" because they make great gifts. Not only are they lush to look at and taste good, they are sturdy, won't break up, and travel extremely well.

My recipe for Southern Whipping Cream Pound Cake was Elvis Presley's favorite cake. Make it in a bundt cake, put it on a lovely holiday give-away plate, wrap it beautifully in saran and ribbons and sparkly things and, wow!......it makes the perfect gift for neighbors, shut-ins, friends, relatives, grandma and yourself. Freezes perfectly, make it weeks ahead. You've never eaten a better pound cake.

Second is my Chocolate Toffee Bars. Melted chocolate chips poured over a crunchy cookie with no strong toffee taste. Great for chocoholics, teeny-boppers, cookie gourmets, hubby computer snacker (with milk) and yourself.

I love my freeper cookbook.....and I'll tell you, they make one of the greatest gifts you can think of.....trust me.

When you're sitting around that family circle opening presents, the whole party stops when the recipient opens the Clinton Legacy Cookbook. Everyone wants to read it right away. They grab it from each other!

The chuckles and ho, ho, ho's beat anything Santa can come up with.

Leni

[Aquamarine]

Thanks so much for sharing this beautiful life story and recipes with us Carlo. Be sure to look for my Hickory Nut Pound Cake recipe coming up soon on JustAmy's thread at The Finest, it's truly a work of love ... (ever tried to crack a hickory nut?)

[SE Mom]

This is a lovely thread...sort of far away from the world..closer to life:)

When I was married, I didn't want a ton of white layers with a bride and groom sitting atop- so I did a little research and discovered that fruitcake had been long been a traditional wedding cake. Aha! This would be fun, and drive some of my relatives wild- a twofer! My grandmother and I always made plum pudding at Christmastime when I was little, so we looked over recipes- found a wonderful one and gave it to the chef. Well- "the family" thought I'd lost my mind..but grudgingly ate a piece- and it turned out to be a great hit!

She and I (my grandmother) used to go in "to town" (Boston) before Christmas and buy the most WONDERFUL lace cookies..I have never been able to duplicate the recipe..but they were toffee-like and chewy. These were not the classic florentine with chocolate or fruit fillings- just plain..heavenly.

I have treasured memories of moments in our kitchen...my mother always made Christmas cookies...no one in my family ever knew what prepared food was- everything we ate- including applesauce, mac n cheese, you name it- was from "scratch"...

Thanks SO much for this thread- please be sure I'm on The List!

[TheMom]

My favorite Christmas food memories are of my great grandmother and mother making divinity a few days prior to Christmas day. The day before Christmas my great grandmother would have all of us kids in the kitchen helping her make cookies for Santa. Our Christmas desert would always include Buttermilk Pie ~ ~ my great grandmother, grandmother and mother would each bake two and every one of them would be gone by the end of the day.

My two favorite Christmas morning memories are (1) one of the presents Santa left my older brother was one of those make jewelry out of rock things. After all the presents were opened, Dad suggested all of us kids go look in garage for rocks for this contraption (our garage had a dirt floor). Since there were not lights in the garage, Dad used his car lights to light the garage. When we open the door, ready to look for rocks, there were four shiny new bicycles! And, (2) once again after all the presents were open Dad swore he heard/saw something outside. When we looked outside we saw what we deduced was a horse. After killing each other to get out the door, we found a trampoline.

Dad always made Christmas a wonderful and exciting time, something I have tried to pass on to my children.

[Cindy]

The blessings of CHRISTmas to you and your family, Carlo.

http://www.truthusa.com/CHRISTmas.html

[Moonmad27]

Carlo - excellent thread, thanks to you and all the posters! I'm going to add my family's traditional southern buttermilk pie to the thread tomorrow (and that'll remind me to try to fix it this year).

[Peach]

Thanks for the thread, Carlo.

This isn't a recipe but a comment about garnishing dishes.

This year, I decided to up the presentation of the food and made sure to garnish each dish. I used slices of red and green apples, with the skin showing, and various herbs and some fresh cranberries.

There were fresh flowers and several candlesticks at various heights as well as English ivy wrapped around the candlestick stems and it all looked quite. My dad always tells me that part of the pallet is located in the visual effects of the presentation and the effort was well worth the results.

[mware]

On the week before Christmas each year Dad would begin to read aloud to us the Christmas Carol by Charles Dickens. As characters would appear and reappear within the story he would change his voice to suit the role. "Marley was dead...Old Marley was as dead as a doornail," he would begin. Later his scariest voice would rattle out the sound of Marley's tortured chains and the Ghosts of Christmas Past, Present, and Future.

Deep and fearsome were the ghosts and spirits (which by everyone's account were also the most fun to hear); but he reserved his most gentle and joyful voice for Tiny Tim. Some of us heard only parts of the story as we fell asleep on the floor before the evenings reading was complete.

Oh how I would like to go back inside to the warmth and fall asleep on the floor with a gentle voice saying "God Bless us everyone."