This Month, it’s Christmas!
I wish everyone a Happy Christmas and a Good New Year!
-JT
I collect vintage Mirro. The cookie press you had was awesome and I likely have one of the same model. Sell them on Ebay here and there too. Love them.
people still cook? The fast food places are always busy around here. I love cooking but it’s the cleanup I hate. Last night I grilled lamb chops (my favorite), grilled potatoes and a salad. A feast fit for a king. I prefer lamb chops to any other meat including steak.
You could make a ton of Butter and Shortbread Cookies with that nifty device. At least I think you could.
**Oh, and would you please explain to me what that dish is at bottom of the first photo?
It shows cucumber all nicely sliced and layered on top of some yellow vegetables, maybe yellow squash. It would take a lot of people to demolish that artwork.
Your first topic mentioned was Russian Crepe Torte, but that doesn’t look like any crepe I’ve ever seen before.
As Marvin Gaye sang: “What’s Going On?”
That Russian crepe dish looks delicious!
I have a Rival electric cookie press from the 90s. It’s great!
Bkmk
What a way to kick off the thread. That torte looks amazing!
Turkey noodle salad. Not much to it. Equal parts by volume of cooked elbows, cubed turkey, chopped sweet onion and celery, mayo, season to taste and refrigerate until flavors marry.
For many years, we had ‘Cookie Day’ at Mom’s. Six of us, give or take, would descend on her kitchen (2 ovens; big table to use!) and in about 6 hours get all, and I mean ALL of the cookie baking done for the season.
Everything went on the covered pool table in the basement, then we’d walk around and fill our tins and boxes and bins and it would be DONE! Any leftovers went to our local Food Pantry and Mom always took a big platter of cookies to Church.
I was in charge of the Spritz, so I know Spritz! Great topic, great memories.
‘Cookie Day’ is no more. We’ve lost a few of our key members (natural causes) and NONE of us need as many cookies to share as we once did. I’ve been kind of missing it, but not enough to start up the tradition again! ;)
This salad was the most popular dish at my Thanksgiving table. It was even better the next day, as the kale softened.
https://www.halfbakedharvest.com/apple-and-kale-salad/
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.
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/
This recipe looks amazing. I love the pictures.
Spiced Chocolate-Orange Loaves
Ingredients
Dough
3 1/4 to 3 3/4 cups (406 to 469g) all-purpose flour, divided
1/4 cup (55g) firmly packed light brown sugar
1 (0.25-ounce) package (7g) Platinum Yeast
2 teaspoons (6g) kosher salt
1 cup (240g) whole milk
1/3 cup (76g) unsalted butter, softened
1 teaspoon (5g) tightly packed orange zest
1 (50g) large egg, room temperature
Filling
6 tablespoons (84g) unsalted butter, room temperature (see Note1)
1/3 cup (73g) firmly packed light brown sugar
2 tablespoons (10g) Dutch process cocoa powder
1 tablespoon (6g) ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon packed orange zest
1/8 teaspoon kosher salt
Topping/Garnish
1 (50g) large egg, lightly beaten (for egg wash)
1 tablespoon (15g) water (for egg wash)
Garnish: confectioners’ sugar
Instructions
For dough: In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup (125g) flour, brown sugar, yeast, and salt at low speed just until combined.
In a medium saucepan, combine milk, butter, and orange zest. Cook over low heat, stirring occasionally, until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture; beat at medium speed for 2 minutes. Add egg; beat at medium-highspeed for 2 minutes. With mixer on low speed, gradually add 2 1/4 cups (281g) flour, beating just until combined and stopping to scrape sides of bowl.
Switch to the dough hook attachment. Beat at medium-low speed until a soft, elastic dough forms, 6 to 12 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining 1/2 cup (63g) flour, 1 tablespoon (8g) at a time, if dough is too sticky. (Dough may still stick slightly to bottom and sides of bowl. Dough should pass the windowpane test; see Notes2.) Turn out dough onto a clean surface, and shape into a ball.
Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes.
Punch down dough; cover and let stand for 10 minutes.
For filling: In a medium bowl, stir together butter, brown sugar, cocoa, cinnamon, cloves, orange zest, and salt with a silicone spatula until well combined.
Spray 2 (8½x4½-inch) loaf pans with cooking spray. Line pans with parchment paper, letting excess extend over sides of pans. (See Notes3.)
Divide dough in half. On a lightly floured surface, roll half of dough into a 13×10-inch rectangle (about 1/8 to 1/4 inch thick) with one long side closest to you. Using a small offset spatula, dot half of filling on top of dough, and spread into an even layer, leaving a ½-inch border on both short sides and one long side. Starting on long side without border, roll up dough, jelly roll style, and pinch seam to seal. Wrap in plastic wrap, and refrigerate for 20 minutes. Repeat with remaining dough and remaining filling. Wipe hands and surface clean as needed.
Preheat oven to 350°F (180°C).
Unwrap and gently stretch 1 dough log to 14 inches long, if necessary. Place seam side down; using a sharp serrated knife, cut in half lengthwise, wiping knife clean between cuts. Turn cut side up, and place halves in an “X.” Twist together top half of “X” twice; pinch ends together, and tuck under. Repeat with bottom half of “X.” Repeat with remaining dough. Place in prepared pans, making sure to keep cut sides up and ends tucked under. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed and dough holds an indentation when poked, 25 to 30 minutes.
Make egg wash: In a small bowl, whisk together 1 egg and 1 tablespoon (15g) water. Brush tops of loaves with egg wash.
Bake for 20 minutes; rotate pan, and loosely cover with foil. Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), about 8 minutes more. Let cool in pans for 10 minutes. Using excess parchment as handles, remove from pans, and place on wire racks. Serve warm or at room temperature. Garnish with confectioners’ sugar, if desired, just before serving.
Notes
Unlike softened butter, room temperature butter should provide no resistance when pressed with a finger. At this point, the butter is softened enough to easily spread over dough.
To use the windowpane test to check dough for proper gluten development, pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute, and test again.
Loaves can also be baked freeform on 2 rimmed baking sheets lined with parchment paper. Shape loaves as directed, being sure to tuck and pinch ends under. Proof as directed. Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 15 to 20 minutes.
PRO TIP
Spice up your dough with 1 to 1 1/2 teaspoons (2 to 3g) ground cardamom. For the filling, skip the cocoa powder and add 1 tablespoon (6g) ground cinnamon, 1 3/4 teaspoons (3.5g) ground cardamom, 1 teaspoon (2g) ground ginger, 1/4 teaspoon ground cloves, and 1/8 teaspoon ground black pepper for a Swedish cinnamon bun flavor profile.
https://redstaryeast.com/blog/spiced-chocolate-orange-loaves/
Merry Christmas JT & thank you for the always wonderful food thread. I get so many great ideas & love reading everyone’s posts.
We only do a turkey at Thanksgiving, but my favorite is and always will be:
2 slices wonder bread, one slice spread with cranberry relish, the other with lots of Mayo & salt & pepper, & leftover white meat turkey. Heaven in a sandwich.
A very Blessed Christmas to all the Cooking Freepers!