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FReeper Canteen - Christmas Cookie Exchange - 15 Dec 2011
A respite place for our troops, vets & military families | The Canteen Elves

Posted on 12/14/2011 6:04:59 PM PST by AZamericonnie

Welcome to the

~ Freeper Canteen ~

Christmas Cookie Exchange

To all you wonderful bakers out there......do you have a favorite cookie recipe?

We've made a few to share....

Pumpkin Roll

Ingredients
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)

Directions

PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
I know this is not a cookie recipe but a staple in our house every year.





Gingerbread & Lemon Curd Trifle W/ Blackberry Sauce

Ingredients
Gingerbread Cake:
Nonstick vegetable oil spray
3 cups all-purpose flour
2 tablespoons ground ginger
2 teaspoons baking soda
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 tablespoons minced crystallized ginger
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1 cup (packed) golden brown sugar
3 large eggs
1 cup molasses
1 cup boiling water
2 1/2 teaspoons grated lemon peel
Lemon Curd Filling, recipe follows
Blackberry Sauce, recipe follows

Directions
Position rack in center of oven and preheat to 350 degrees F.

Spray 1 half-sheet pan with nonstick cooking spray. Line bottom of pan with parchment paper; spray paper. Sift flour and next 6 ingredients into medium bowl. Mix in crystallized ginger. Using an electric mixer, beat butter in large bowl until fluffy. Beat in brown sugar. Beat in eggs, 1 at a time. Gradually beat in molasses, followed by 1 cup boiling water. Mix in grated lemon peel. Gradually mix in dry ingredients. Transfer batter to prepared pan. Bake until a tester inserted into the center of the cake comes out clean, about 20 to 25 minutes. Transfer to a rack to cool for 15 minutes. Run a knife around the pan sides. Turn out onto a rack and peel off paper. Cool and cut into 1-inch cubes.

To assemble:
Using a trifle bowl, start with an even layer of gingerbread cubes, top with 1/3 of the lemon curd mixture, and 1/3 of the blackberry sauce. Repeat 2 more times. Top with remaining whipped cream. Cover and refrigerate for at least 4 hours or overnight before serving.

Lemon Curd Filling:
2 (11-ounce) jars prepared lemon curd
2 cups heavy cream, sweetened with sugar and vanilla, beaten to soft peaks
Place lemon curd in a large bowl. Fold in half of the whipped cream until combined. Refrigerate if not using immediately. Reserve remaining whipped cream for the top of the trifle.

Blackberry Sauce:
2 pints fresh blackberries, or 1 bag frozen blackberries, thawed
1/4 cup sugar
Pinch salt
2 tablespoons framboise (raspberry liqueur)Optional
1 tablespoon fresh squeezed lemon juice
Place blackberries, sugar, and salt in a medium saucepan and cook until the berries are soft and the sugar has melted. Transfer to a blender and blend until smooth. Pour through a strainer into a bowl. Stir in the framboise and lemon juice. Set aside until ready to use.
Again....not a cookie recipe but sooo very good! If you are in a pinch you can use a box mix for the gingerbread.





Chocolate Dipped Hazelnut Shortbread

Ingredients
1 cup husked hazelnuts
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) butter, room temperature
1/3 cup sugar
1 egg
1 teaspoon vanilla extract
4 ounces good-quality semisweet chocolate

Directions

Preheat oven to 350 degrees F.

Place hazelnuts on baking sheet. Bake until they're a shade darker and fragrant, about 10 to 15 minutes. Remove from oven and set aside to cool.

Lower oven to 325 degrees F.

Place hazelnuts in blender or food processor and pulse to coarse bits; set aside. Whisk together flour, baking powder, and salt to blend; set aside.

Beat butter and sugar together with a wooden spoon until smooth. Beat in egg. Gradually beat the flour mixture into the butter mixture. Add the chopped hazelnuts and mix until distributed evenly throughout.

Form into long cookies and place on greased cookie sheets. Bake until firm, about 15 minutes. Remove from oven and cool on racks.

In a saucepan over lowest heat or in a double boiler, melt chocolate. Dip 1 end of cooled cookies into melted chocolate. Place back on cookie sheet to harden.





Please share your favorite recipes & maybe you'll find some new ones to try.....and don't forget to leave some out for Santa!





TOPICS: Culture/Society; Extended News; Free Republic
KEYWORDS: canteen; cookery; military; troopsupport
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To: AZamericonnie

Hey, if you ever need a recipe for something gluten free, just send me a freepmail. I may know one. :-)


161 posted on 12/15/2011 5:39:35 PM PST by DeoVindiceSicSemperTyrannis
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To: rlmorel

That was a beautiful remembrance and a beautiful lady, your mom. Thanks for posting, the recipe looks delicious, and I’d like to give them a try.


162 posted on 12/15/2011 8:16:10 PM PST by FrdmLvr (culture, language, borders)
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To: Liz
UUUUMMMMMMMM!!! This sounds great! Think I might be out of Earl Gray, but I'd even make a special trip to get some. Now, where do you get vanilla syrup?

Here's a tip for all who want to make this but don't have a steamer: Get one of those tiny battery powered frothers. Can't remember where I got mine, but they do a great job, they're cheap, and they're easier than a blender.

163 posted on 12/15/2011 8:26:18 PM PST by FrdmLvr (culture, language, borders)
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To: FrdmLvr

Vanilla syrup is usually in the supermarket coffee section.
........Can also use droplets of vanilla extract.

Those frothers are nice.......I have one.

But I’m guessing everyone has a blender......which does a great froth.


164 posted on 12/15/2011 11:27:28 PM PST by Liz
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To: ConorMacNessa

TAPS

RIP

Sgt Ryan Sharp, USA
2nd Battalion, 34th Armor Regiment,
1st Brigade Combat Team, 1st Infantry Division


Amazing Grace

165 posted on 12/18/2011 3:20:58 PM PST by Kathy in Alaska ((~ RIP Brian...heaven's gain...the Coast Guard lost a good one.~))
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To: ConorMacNessa

TAPS

RIP

Spc Thomas J Mayberry, USA
2nd Battalion, 5th Infantry Regiment,
3rd Brigade Combat Team


Amazing Grace

166 posted on 12/22/2011 4:05:01 PM PST by Kathy in Alaska ((~ RIP Brian...heaven's gain...the Coast Guard lost a good one.~))
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To: little jeremiah

Still catching up....

Old-Fashioned Hermits - makes about 2 dozen

1/2 cup shortening
1 cup brown sugar
1 beaten egg
1 3/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup sour milk
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup chopped dates

Cream shortening and sugar; add egg and beat well.
Add dry ingredients with sour milk.
Add raisins, walnuts, dates.
Drop by teaspoon onto greased cookie sheets
Bake at 350 degrees for 12 to 15 minutes
Double the recipe for a big batch


167 posted on 12/22/2011 4:33:01 PM PST by Kathy in Alaska ((~ RIP Brian...heaven's gain...the Coast Guard lost a good one.~))
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To: MEG33; Liz
Still catching up....

Thanks, unique, for the wonderful Christmas graphic!

Meg.....#100!!
Liz.....#150!!


168 posted on 12/22/2011 4:45:12 PM PST by Kathy in Alaska ((~ RIP Brian...heaven's gain...the Coast Guard lost a good one.~))
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To: Kathy in Alaska
Reindeer cookies.

M&M nose, chocolate chp eyes, pretzel antlers.

169 posted on 12/23/2011 7:37:06 AM PST by Liz
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