Posted on 12/05/2021 6:11:11 PM PST by Jamestown1630
I happened to hit on this Russian Crepe Torte recently – it has chicken, mushroom and cream cheese filings, and looks like a ton of work and time – but I can’t think of a better time than Christmas (or maybe New Year's Eve?) to try out something so extravagant:
"https://www.allrecipes.com/recipe/262207/cheese-torte-with-chicken-and-mushroom/
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I have had several cookie-presses – my first one was a Mirro, which I had in the 1960s when I first became interested in cooking. It was all metal, with the giant screw that you had to crank down for each cookie. After that, I had several of the plastic gun-type ones, and they usually broke after a short while.
Recently I had a birthday, and someone gifted me an Italian Marcato ‘biscuit maker’, which is supposed to be the G.O.A.T. of cookie presses. I haven’t had a chance to try it yet, but it’s all metal and very sturdy, and has great reviews.
Here is the Spritz recipe from the little book that came with my old ‘Mirro’ press; I’ve used this since I was a kid, and one of my friends still wants nothing else for Christmas except a box of these cookies:
Quick Mix Spritz
Oven to 375 degrees.
2-1/4 C. sifted all-purpose flour
¾ C. Sugar
½ tsp. Salt
¼ tsp. Baking Powder
1 C. shortening (I suggest butter)
1 Egg
1 tsp. Vanilla (you can also use Almond, Lemon, or whatever you like.)
Sift flour, sugar, salt and baking powder together in a bowl. Cut in your shortening – it should resemble biscuit or pie crust, but very small particles.
Measure the egg in a measuring cup – a large egg should measure ¼ Cup; if it doesn’t, add water to measure ¼ Cup.
Add egg and vanilla to the flour mixture and beat well. Fill your press and press out cookies on an ungreased cookie sheet. Bake 10 to 12 minutes, and remove immediately to a cooking rack.
(You may have to do your dough in portions, while keeping the rest regrigerated. Different cookie presses function differently.)
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I’m not really crazy about turkey at holidays – maybe because I’m so tired from roasting and watching over it and all of the sides. But I love Thanksgiving and Christmas leftovers, and would like to hear your recipes for leftover turkey.
-JT
Apple Cinnamon Rolls
Ingredients 1 (8 oz.) tube of refrigerated crescent rolls or crescent dough sheet 1 medium apple- small diced 3 Tbsp. unsalted butter-melted (divided) 1/3 cup sugar (you can use half light brown sugar and half white granulated sugar) cinnamon-to taste ( I added about 3/4 teaspoon) For the Glaze: ½ cup powdered sugar 1 teaspoon maple syrup 1 Tbsp. milk-or more to reach desired consistency
Instructions Preheat the oven to 350 F. Line cupcake pan with paper liners and set aside. You’ll have 8 rolls. On a sheet of parchment paper unroll crescent dough sheet. If using crescent rolls, seal the perforation to make large rectangle. Brush the dough with about 2 Tbsp. melted butter (reserve remaining butter for later use).
Stir together cinnamon and sugar and sprinkle over melted butter. Scatter diced apples on top. Beginning on the long side of the rectangle, roll the dough into a log. Slice the log in 8 (1 ½ inch)pieces. Arrange pieces in paper liners. Brush the top with melted butter and bake until golden brown (about 15 min). If it starts browning too quickly, tent top w/ foil.
Stir together glaze ingredients and spoon over slightly cooled cupcakes.
Coffee or Tea? Drinking Both Tied to Lower Stroke, Dementia Risk (Two+ cups of both best)
Medscape / PLOS Med ^ | Nov. 16, 2021 |
Kelli Whitlock Burton / Yuan Zhang, Hongxi Yang, Shu Li, Wei-dong Li, et al
Posted on 12/11/2021, 11:30:19 AM by ConservativeMind
Drinking coffee or tea is associated with reduced risk for stroke and dementia, with the biggest benefit associated with consuming both beverages, new research suggests.
Investigators found that individuals who drank 2 to 3 cups of coffee and 2 to 3 cups of tea per day had a 30% decrease in incidence of stroke and a 28% lower risk for dementia vs those who did not.
Synergistic Effect?
Whereas earlier studies have shown significant health benefits from moderate coffee and tea intake separately, few have examined the effect of drinking both.
Researchers enrolled 365,682 participants from the UK Biobank for the analysis of coffee and tea consumption and stroke and dementia risk and 13,352 participants for the analysis of poststroke dementia. During a median follow-up of 11.4 years, 2.8% of participants experienced a stroke and 1.4% developed dementia.
After adjusting for confounders, stroke risk was 10% lower in those who drank a half-cup to a cup of coffee per day (P < .001) and 8% lower in those who had more than two cups a day (P = .009). Tea drinkers who had more than two cups a day saw a 16% reduction in stroke (P < .001).
Those who drank both coffee and tea during the day saw the greatest benefit. Drinking 2-3 cups of coffee and 2-3 cups of tea lowered stroke risk by 32% (P < .001) and dementia risk by 28% (P = .002).
Drinking both beverages offered significantly greater benefits than drinking just coffee or tea alone, with an 11% lower risk for stroke (P < .001), an 8% lower risk for dementia (P = .001), and 18% lower risk for vascular dementia (P = .001).
(Excerpt) Read more at medscape.com ...
CANDIED LEMON SLICES 3 lemons 7 cups sugar BISCOTTI CRUST 18 store-bought biscotti 1/4 cup sugar 1 stick butter, melted CHEESECAKE 2½ cups ricotta cheese 3/4 cup sugar 3 eggs 4 tablespoons heavy cream 2 lemons, zested 1 cup shelled pistachios, crushed
Chef’s Note: Plan ahead. Once the lemons are made, you’ll need about 1½ hours.
CANDIED LEMON SLICES: Put the whole lemons in the freezer for 30 minutes....will allow you to slice them extra-thin. Meanwhile, add 3 cups of the sugar to 4 cups of water in a small pot over high heat. Stir well so the sugar dissolves, and then allow the mixture to come to a boil. While the sugar water boils, w/ serrated knife, slice lemons thin as possible: 1/8 inch or less. Add the lemon slices to the pot and reduce the heat to keep the liquid at a low simmer. Cook til softened but not falling apart, about 15 min.Cool pan off for 15 min. Carefully strain, discarding liquid. Add the remaining 4 cups of sugar to 4 cups of water over high heat. Stir/dissolve, then BTB. Add lemon slices, cook on low simmer, til lemons are shiny and syrup thickens, about 35 minutes.
Remove the pot from heat and let the mixture cool completely at room temperature. Place the sliced lemons and the syrup in an air-tight container and refrigerate for at least 8 hours. The lemon slices will hold in the fridge for up to 1 week.
BISCOTTI CRUST: processor biscotti to fine crumbs. (You should have about 2 cups); combine crumbs, sugar and melted butter...mixture holds its shape when pressed together. Line a tart pan with crust mixture, spreading it with your fingers and pressing down so that the mixture forms a thin layer around the entire pan. Bake golden brown and dry, aa325 deg about 10 minutes. Cool on counter at room temperature.
CHEESECAKE: Combine the ricotta cheese, sugar, eggs, heavy cream and lemon zest in processor with the blade attachment, and mix on medium until everything is thoroughly combined, about 2 minutes. Fill the crust completely; bake until a knife inserted in the cake comes out clean, 325 deg about 20 to 25 minutes. Turn the cheesecake out onto plate or a cookie rack; cool completely on countertop then refrigerate 2 hours. It will hold in the fridge up to 2 days.
When you’re ready to serve, garnish the top with the drained candied lemon slices, starting from the outside and working to the center. You’ll probably have extra. Sprinkle the crushed pistachios over the top.
Reprinted with permission from Urban Italian: Simple Recipes and True Stories from a Life in Food by Andrew Carmellini, Bloomsbury USA
What critter is that?
Hope all here have a very Merry Christmas!!!!
I am recovering from cancer surgery and looking for easy Christmas cooking ideas. I usually go all out with a British Chritmas theme, but this year can’t do it. I need meal and a couple cookie recipes.
Lemon is the BEST way to end a meal, IMNSHO. :)
Reminds me of a tart I make from time to time, always to rave reviews:
Joan’s Pear Tart
https://www.food.com/recipe/joans-pear-tart-45475
Oh, Kalee! Heal fast! How about asking OTHERS to do all of the holiday cooking/baking this season?
Or, if you (or they!) can afford to, have it catered.
If it were me? I’d call in every favor from every corner this season; you’ve got enough to worry about! :)
Kitty Cat - his face is tilted sideways...
Roasting a turkey breast is a lot easier than a whole turkey; and you can buy REAL mashed potatoes in those Bob Evans boxes in the refrigerated section, and just microwave them. Jarred gravy, some frozen peas/corn on the stove, and store-bought dinner rolls and pie will finish it up. (Some of those store-bought slice-and-bake cookie chubs are pretty good, especially the chocolate chip ones.)
Everyone will understand.
God bless and aid you in your recovery.
Oh, I see now :-)
I am sooo making this. I miss these chocolate bars!
PB Max Recipe
PB Max was a candy bar that was popular in the late 80’s and early 90’s with a crunchy whole grain cookie, creamy peanut butter filling, covered with milk chocolate. Make this copy cat recipe today!
Ingredients
Whole Grain Cookie/Cookie Crumbles
1/2 cup salted butter softened
1/2 cup brown sugar
1 egg
1 tsp vanilla extract
1 tsp baking powder
1 1/2 cup whole wheat flour
Peanut Butter Filling
2/3 cup creamy peanut butter
2/3 cup powdered sugar
Chocolate Layer
2 11.5 oz bags milk chocolate chips
Instructions
Whole Grain Cookie/Cookie Crumbles
Preheat oven to 350°.
Using a hand mixer, combine the softened butter and brown sugar until completely combined and smooth.
Add the egg and vanilla into the bowl, and mix thoroughly.
Add the baking powder and whole wheat flour to the bowl and mix until combined, the dough should be in little crumbles, not in one big ball.
Take half of the dough crumbles and arrange them on half of a cookie sheet. If your dough has comepletley come together, take half of the dough and crumble it into small peices onto one side of a cookie sheet.
Flour your counter, take the remaining dough and roll it out like you would sugar cookies. Roll it out until it is 1/4- 1/2 inch thick. Cut off the rough edges, cut into 9 squares. (cut in thirds vertically, then in thirds horizontally.)
Use a Fork to poke holes in the cookies so they don’t puff up while baking.
Transfter the square cookies onto the other half of the cookie sheet.
Bake at 350° for 15-20 mintues, we want to dry the cookies and cookie crumbs out completley so they become like a cracker, mine take closer to 20 mintues, just watch them so they don’t burn.
Take them out of the oven and allow them to cool completley.
Peanut Butter Filling
While the cookie and cookie crumbs are cooling, mix together the peanut butter filling.
In another bowl, with clean beaters, combine the creamy peanut butter and powdered sugar until well combined, completely mixed together.
Assembling the PB Max
Once the cookie base has cooled completley, take one base and spread a generous amount of peanut butter filling onto the base, creating a dome of peanut butter onto the cookie.
Press the cookie crumbles all over the top of the peanut butter. Set aside on a plate or pan that will fit in your freezer.
Repeat with remaining cookies.
Freeze for 15 minutes or until you can no longer press into the peanut butter mixture.
Melt the chocolate in the microwave or double boiler* until completely melted.
Cover each PB Max with milk chocolate by dropping the cookie into the chocolate, base side down and then turning the cookie over to completley cover the top. Remove the cookie from the chocolate, letting the excess chocolate fall off, then let them dry on a parchment paper, wax paper or a silicone baking mat.
Repeat with remaining PB Max Bars.
Allow the chocolate to completley set up before eating, you can speed up this process by tossing them back into the freezer for a few mintues.
Enjoy!
https://cookingwithkarli.com/pb-max/
Prayers for your recovery, kalee.
I got this one in my email today. The pictures on the site are so pretty:
Shortbread Cookies
Ingredients
1 cup (226g) unsalted butter, cold, diced into tiny cubes
1/2 cup (100g) granulated sugar*
1/4 tsp salt
1 tsp vanilla extract
1 3/4 cups (248g) unbleached all-purpose flour** (scoop and level to measure)
8 oz. semi-sweet chocolate, chopped (optional)
Instructions
Add butter and sugar to bowl of stand mixer. Sprinkle salt around into bowl. Set mixer on medium-low speed and blend until combined.
Add vanilla and blend mixture until well combined (butter should be evenly blended in), scrape down bowl as needed.
Pour in flour and mix until combined.
On a floured surface, roll dough out 1/3-inch thick. Cut into squares or rectangles (using a cookie cutter or knife. I did about 3 by 1-inch rectangles here).
Transfer to ungreased baking sheets spacing 1-inch apart. You can dust of excess flour from scrapes, compress together and re-roll.
Transfer baking sheets to refrigerator and chill 30 minutes. Halfway through preheat oven to 350 degrees.
Bake one sheet at a time in center of oven until cookies are just set about 13 - 16 minutes. Tip: around 9 minutes if your cookies are spreading uneven on edges you can remove from oven and use a butter knife to scoot spread portion back in and even out their edges.
Let cool on baking sheet 15 minutes. Then transfer to a wire rack to cool. Repeat with second baking sheet.
If opting to use optional chocolate finish: Place chocolate in microwave safe dish. Melt in 20 second increments on 50% power, stirring between intervals until melted and smooth (or melt in a double boiler on the stovetop).
Dip cooled cookies about halfway into chocolate, lift cookie then run bottom side of cookie along inside bowl edge to remove excess chocolate. Transfer to parchment paper lined baking sheets then refrigerate to set.
Notes
*If you want them a little sweeter you can use 2/3 cup sugar.
**If you are at high altitude or if your cookies are normally prone to spreading then add and extra 2 - 3 Tbsp flour.
VARIATIONS
Try with other extracts such as almond (you’ll only need about 1/2 tsp), coconut, maple, coffee, rum extract etc.
Add citrus zest. Lemon or orange is delicious.
Mix in finely chopped nuts.
Add mini chocolate chips.
Season with spices such as cinnamon or pumpkin pie spice.
Blend in sprinkles, like I did here.
Sprinkle with coarse sugar before baking.
Decorate with royal icing (like the Christmas tree design above).
Prick the cookies with a fork for a classic shortbread appearance.
Dip in white chocolate or milk chocolate instead of semi-sweet. Finish with festive sprinkles.
https://www.cookingclassy.com/shortbread-cookies-recipe/
I don’t think I ever had that candy bar; but that looks good!
Lay mozzarella slices on parchmented sheetpan, top w/ pepperoni bits.
Bake til edges brown 400 deg 6 min. Serve w/ MARINARA DIP.
These are a super close to an epic dessert by a local Japanese restaurant that are easy to make. The restaurant fried them. This recipe has an awesome baking technique to get that fried crispness without calorie laden oil.
Chocolate Chip Cookie Dough Dessert Wontons
ING
1/2 cup flour
1/4 tsp salt
1/4 cup butter; softened
1/4 cup light brown sugar
1/8 cup granulated sugar
1/2 tsp pure vanilla extract
2 tbsp So Delicious Coconut Milk or Creamer
1 cup of Hersey’s Special Dark chocolate chips
20 Nasoya wonton wrappers
powdered sugar + extra chocolate chips for topping
olive oil cooking spray
STEPS Electric mixer cream softened butter til light and fluffy. Add brown sugar, granulated sugar, and vanilla to butter. Beat well. Add coconut milk (or cream) to mixture slowly while beating. Next slowly add combine flour and salt while mixing. Stir in chocolate chips.
NOTES: If you want a cookie-doughy center, refrigerate the cookie dough for 15-30 minutes before baking. For a warm cookie dough center, simply assemble and bake.
To prep the wonton wrappers, lay flat and moisten fingers with water. It helps to have a little cup of water handy while assembling the wontons. Run your finger along two sides of the wrapper to moisten, and add a small dollop of cookie dough to the center of the wonton.Fold into a triangle and press, the thin layer of water should act like a glue and help you press the edges into little pouches.
Seal up and pop them on a wire grilling or cooling rack,
Brushing the wontons with butter or olive oil will work, but the crispiest, most evenly golden results were achieved with a super light spritz of the spray. Luckily there are natural ones available, just read your labels to make sure you’re getting the “good stuff!” After spraying, bake 375 deg 10-12 minutes til golden brown.
FINAL Melt a few chocolate chips and drizzle over the wontons + dust with powdered sugar for a pretty snazzy dessert. Serve w/ a dunking sauce......maybe thinned raspberry jam.
NOTES same technique for crispy veggie “fries”, mozzarella balls, and crispy wontons. Layer a wire grilling rack onto a foiled sheetpan. Get a crispy bottom on the rack.
My husband would probably like that.
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