Bwahahahaha!!!!

See, Monica shows Joey a list of appetizers and asks him to narrow it down to a smaller number, instead he adds two more. One of them is peanut butter fingers. Monica looks at him as says, "Peanut butter fingers?" and Joey says, "You know..." and he mimes digging two fingers into a jar of peanut butter and licking it off!

OMG!!! Thats hilarous!!! I think I remember doing that as a kid ! (Huh! last week ) I love pb!

Mel, you need an apple peeler for those potatoes! You can zip through a batch in just a few minutes! My sister likes her potatoes done with a ricer too.
I usually boil the Yukon Gold's with the peel and when they're done the peeling comes right off. Try boiling them with some chicken bouillon granuals. It gives them great flavor and no one will know what that secret flavor is. Then I add some cream and butter to them. Can't beat it!

Yukon Gold's Now your talking !

I have a peeler. The best peeler on the planet actually (that I've encountered so far!) from Pampered Chef. It's awesome. But... this way is just so much easier! Honestly! Why are we trying to get me to go back to doing potatoes the 'old fashioned' way? Kidding! Seriously, I've done it several different ways, and this is the fastest and easiest and turns out the best results. And, oh yes, I second the 'Yukon Golds' they are the bomb!

Not trying to change your ways Mel. Just throwing out ideas. In fact, I'm going to try the ricer method to see how I like it! Barefoot Contessa was on one of the news shows this morning baking root vegtetables with olive oil. I've been hungry all day for them! I bought some Yukons, sweet potatoes and some carrots and I'm going to lay them out on a sheet pan with some onions and bake them like she did. She's promoting her new book.

MMMM... licking Joey's fingers.... I mean PB fingers! YUMM!!

Every year my sister and I make a BUNCH of different things. Last year it was covered oreos. This year I have the molds so I can't wait. And we do haystacks and peppermint bark and toffee and anything else we can think of. Then we make great big packages for our service people along with food coupons to various restaurants. The mailman LOVES the goody pacakages as well as the FedEx and DHL guys. As a matter of fact it seems like there are more of them coming by at that time of year... hmmm...

Great recipes everyone!! I especially have been looking for a time tested and tasted fruitcake recipe. Think I am going to make those this weekend and then baste them with brandy for a few weeks.... mmmm

We're talking mashed patatters? Oh yeah! Well, I peal mine, the old fashioned way, and roast them in the oven with butter, THEN mash and add cream. Saw if on Food Network some time ago...but their fabulous!

And I watched that episode of Barefoot Contessa, and was hungry for those veggies, too! I actually got online to see if her book tour was coming my way, nope

I have pen and paper ready, I have been drooling over some of these recipes!!!

I have a couple of family favorites that I really want to share, but my book with them in it is on loan. As soon as I gat it back I will post them. My grandmother makes these cream cheese truffles, they are to die for!!!!

If it's okay, I am going to attch a few that I found this year. I haven't tried them yet, but they sound wonderful!!
On that note- if you enjoy cooking for the holidays, purchase Christmas Cooking Southern Style, it is published by Taste of the South. Wonderful stuff in there!!!

Strawberry Fudge

Yield: 20 pieces
Prep:20 minutes

Sugar        3 cups
Butter        Â¾ cup
Evaporated Milk      5 oz.
White Chocolate      12oz.
Strawberry Marshmallow Crème  7.5 oz.
Pecans, chopped      1 cup
Vanilla        1 t.

1. Line a 9x9x2 pan with foil, allowing foil to come over the edges
2. In saucepan, combine sugar, butter, and milk. Bring to a boil, an cook until mixture reaches 234° on a candy thermometer.
3. Remove from heat an add white chocolate and marshmallow crème, stir to combine. Add pecans and vanilla, stir to combine.
4. Pour mixture into pan an cool at least 4 hours.


Snowflake Truffles


Yield: 30 Truffles

Cream Cheese, softened      8oz.
Powdered Sugar        Â¼ cup
Coconut Extract        1 t.
Sweetened Flaked Coconut    2 cups
Vanilla-flavored Candy Coating    1 lb.
Garnish: coconut, white cake sprinkles  

1. In small bowl, beat cream cheese, powdered sugar, and coconut extract. Add coconut, beat until well combined.
2. Cover an chill for 1 hour. Roll cream cheese mixture into 1-inch balls, place on baking sheet lined with wax paper. Freeze for 2 hours to overnight.
3. Follow instruction on package for melting chocolate. Using two forks, dip truffles in coating. Place back on wax paper and garnish. Refrigerate until ready to serve.

Keep em' coming, I'm glad I have a bunch of people to give to this year!!

I hope that no one cares that I am posting so many, but man I keep finding em'!!!

Orange Snowballs

Yield: 4 dozen


Vanilla wafer crumbs    2 ¾ cup
(about 1 large box)
Butter, melted       Â¼ cup
Powdered sugar, divided     3 cups
Orange juice       Â¼ cup
Light corn syrup       2T
Orange zest
Nuts, chopped       1 cup
Orange juice       1 ½ T
Shredded sweetened coconut  1 ½ cup



1.In a large bowl, mix together the wafer crumbs, butter, 2 cups powdered sugar, orange zest, corn syrup, ¼ cup orange juice , and chopped nuts. Stir until the mixture is well-combined. If it is too soft to roll into balls, refrigerate for 30 minutes or until firm enough to shape.
2. Using a teaspoon, roll the candy into small balls and place them on a baking sheet covered with foil.
3. In a small bowl, blend together the remaining 1 cup of powdered sugar and the 1 1/2T orange juice with a mixer. It should be fluid but not too runny; adjust the amount of sugar or juice as necessary to get a good dipping consistency.
4. Dip a ball in the sugar-juice mixture until it is well-coated, then roll it in the shredded coconut. Replace the ball on the baking sheet and repeat with remaining candy.
5. Refrigerate the balls to set them, then store them in an airtight container in the refrigerator.


Peanut Butter Balls


Butter        Â½ cup
Powdered sugar      1 box
Peanut butter      2 cups
Rice Krispies      3 cups
Paraffin wax      1/3 bar
Hershey's Milk Chocolate Bar  1- 8oz.
Semi sweet chocolate chips  6 oz.


1. Combine butter, sugar, peanut butter, and Rice Krispies.
2. Shape into 1 inch balls. Chill.
3. Melt both chocolates and paraffin in microwave (1 minute intervals, stirring after each minute) or double boiler until smooth.
4. Dip balls in chocolate and place on waxed paper to cool.
5. Store in airtight container in refrigerator.

White Macadamia Candy




Macadamia nuts        6 oz.
White chocolate or almond bark    20 oz.
Flaked coconut        Â¾ cup




1. If macadamia nuts are not toasted, toast them in a dry skillet until golden. Set aside.
2. Melt white chocolate in a double boiler. Add coconut and macadamia nuts and stir well.
3. Spread mixture on waxed paper. Chill to set, about 30 minutes.
4. Break into pieces. Store in airtight container.


Chocolate Dipped Candy Canes



Semi-sweet chocolate chips  1-2 cups
Shortening      1T
Peppermint candy canes  1-2 boxes

1. Melt chocolate chips and shortening in a double boiler over low heat, stirring until smooth. Remove from heat.

2. Dip candy canes in chocolate to coat. Place on wax paper covered tray to set. You may want to chill it in the fridge for 10-15 minutes.

* You can cover the entire candy cane, but I think it looks nicer if you leave one end uncovered to add the beautiful red and white color to your display. Also, it gives you a place to hold it easily while savoring the rest of the candy cane.


Okay, now I will stop for a while. Thanks for letting me post these.

culinarycreations.. Post away Im sure Everyone will love them. I know I do ! Thats what the threads all about right ?
Thnaks for sharing!!

vickymacd
Forum Fanatic



Joined: Jul 22, 2006
Posts: 1391
Location: Michigan
Birthday: Jul 24
Gallery Supporter Member
Posted: Wed Sep 24, 2008 8:16 am

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I know everyone hates fruitcake, and so do I! These two recipes turned me around!!! I make them every year and every year these are eaten up by those that come to my house!

Holiday White Fruitcake from Vicky
1-3/4 cup allo purpose flour
1 cup sugar
1/2 tsp. salt
1/2 tsp. baking powder
1-1/2 cups butter, softened
1 tsp. vanilla
1 Tbl. lemon extract
5 eggs
2 cups candied pineapple, cut up
4 cups pecan halves
1-1/2 cups candied cherries, whole or cut up

Heat oven to 300 degrees.
Grease and flour a 10" tube pan or 2 loaf pans.
In large bowl, combine first 8 ingredients..
Blend 1 minute at low speed, scraping bowl.
Beat 2 min. at medium speed.
Stir in remaining ingredients.
Spoon batter into prepared pans.
Bake 1-1/2 to 2 hours until toothpick comes clean.
Loaf pans: bake 65-75 minutes.

Cool. remove from pan.
Store tightly wrapped in frig for up to 6 mths.


Individual Mini Fruitcakes from Vicky
1 pound pecans
1 pound dates, pitted
3/4 pound candied cherries
1 pound candied pineapple
3/4 cup sifted flour
3/4 cup sugar
1/2 tsp. baking powder
1/2 tsp. salt
3 eggs

Combine nuts and fruits in large bowl. Stir in flour, sugar, baking pwd., and salt. Mix well.

Beat eggs until foamy, add to first mixture and blend well.
Drop by tablespoons into mini paper baking cups, filling them full.
Bake in 300 degree oven for about 40 minutes.
Makes about 35.
Note: Be sure to cut up all fruit.

Thought I would copy paste this on this page I made the first one the Holiday White Fruitcake from Vicky!
Mu husband loved it ! There is also one posted some where from Lilybird? I believe But I have not tried it yet !
I will makt this again and also soak it in bandy towels. I going to do that soon for Christmas!

I saw Vicky's and I think I'll give the mini's a try and soak the fruit in brandy first. I'm sure I could add the fruit I liked. Not sure about the pineapple. Cherries for sure.
My sister can be such a poop sometimes! She just keeps telling me she needs to look for the recipe and then she never brings it up again. I wouldn't mind if she would make them but she doesn't do that either! Well, I try to get it out of her this time every year so I better give it another try.

How do you soak in brandy towels?

Well Lily passed on that you use like a viva towel, Then soak the towels with brandy and wrap the fruitcake in them. Then you can wrap the fruitcake in the plastic wrap,foil etc and freeze them till you need them . Im going to try it, why not ! She said it works wonderful!

Oh and GrandmaG, I want to add that the one I made of Vickies, I mixed the fruit up and added or left out the stuff we would like/dislike. I just made sure my filling ended up with the same amount cup wise that the recipe called for. This was one of those cakes that was mostly fruit not lots of cake. Thats the kind my family likes.

Ok the file has been updated! Thanks culinarycreations for all the great recipes!! Strwberry fudge?? Oh that sounds good!!! Sometimes you need more than just chocolate so you can say you ate a balanced meal! Hehehe.

Fiddle, those recipes for fruitcake... are they already in the file? I don't want to re-add them if they are, but if they're not, let me know and I'll put them in. I could go check, but dang I'm lazy right now!

Two bits of info on the fruitcake... flour sack towels work great for soaking the cake in brandy! Just make sure they are clean and give 'em a shake to make sure you don't have any lint etc. I would be worried that the Viva towels would start to break down, being made of paper, but I don't know that, so I am not arguing with using them! If it's worked for someone else, I am ALL FOR IT!! The other bit... if you are looking for a really good fruitcake that is different than the usual candied version (sometimes it's that nasty candied fruit that really makes it gross...) try this one from my boyfriend...

Alton Brown's FreeRange Fruitcake

Ingredients
1 cup golden raisins
1 cup currants
1/2 cup sun dried cranberries
1/2 cup sun dried blueberries
1/2 cup sun dried cherries
1/2 cup dried apricots, chopped
Zest of one lemon, chopped coarsely
Zest of one orange, chopped coarsely
1/4 cup candied ginger, chopped
1 cup gold rum
1 cup sugar
5 ounces unsalted butter (1 1/4 sticks)
1 cup unfiltered apple juice
4 whole cloves, ground
6 allspice berries, ground
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 3/4 cups all purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
2 eggs
1/4 to 1/2 cup toasted pecans, broken
Brandy for basting and/or spritzing
Directions
Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight, or microwave for 5 minutes to re-hydrate fruit.

Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.)

Heat oven to 325 degrees.

Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again.

Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan.

When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake's flavor will enhance considerably over the next two weeks. If you decide to give the cake as a gift, be sure to tell the recipient that they are very lucky indeed.

That is definitely one I want to try Mel! More modern type fruit that they just didn't used to have dried. Thanks for posting that!
Yes, those other recipes that Fiddlesticks gave have already been posted. I'm not sure which file, though. I guess Fiddlesticks will know.

Thanks GrandmaG! I think his is a more edible fruit cake. Some of that candied fruit is just so... ugh. It doesn't even taste (or feel) like real food in your mouth sometimes! My mother loves fruitcake and adores the ones I have made her, but this year I'm going to try this one... I've wanted to make it for a while, but always go back to the one she likes. But, if I make this one... perhaps she won't be the ONLY one eating it!

Just so you know I have not tried the viva towels yet. I just passed on what was posted But I wanted to try it. I believe she posted that the towels ( after being frozen ) just pop right off the cake ?

Mel, I saw the "try my boyfriends recipe", and I swear i had to scroll up 3 times to see if it was really "Melvira's" posting, lmao, call it a blonde moment, but I was confused for a minute, lol.

Yah, I suppose freezing it would slow down the decomposition of the paper! Good idea! I have to wonder how well the rum soaks into the cake while frozen... I am hoping Lily can offer some info on that. I am very intrigued with this freezer method. Seems like it would keep it fresher, although aging it is part of what makes it good apparently. That's why I love it here, great new ideas around every corner!!

Hi Everyone
Fiddle sent me a PM and asked if I would talk about wrapping the fruitcake in brandy soaked towels. I am afraid I am not one of the scientific people who can spout off lots of reasons for doing something, but it has been done for centuries. I suspect it acts as a preservative of some sort and also to add moisture to the cakes. You can use any kind of liquor you want but brandy seems to be the most popular choice. I used amaretto once and that was really good too. I use 6 or 8 Viva towels depending on which size fruitcake I make. I always make mine in the pan size down from a regular loaf pan so 6 is enough to wrap for that size. Don't pull them apart and fold them back and forth so they end up looking like one sheet of towel. Now soak them down so they are almost dripping wet and wrap them around the cake folding in the ends like a package. I don't unwrap them--just wrap as one or two big squares. Then I wrap them in good saran wrap and then in heavy foil. I try to never use a fruitcake the same year I make it because there is definitely an aging process ( don't ask me how or why LOL) but I can taste it. My recipe makes 3 cakes, so I don't make it every year.
I make the light lemon fruitcake recipe and I do as Fiddle does. I only use the things that we like which are 1 pint of the mixed fruit (for color), raisens and lots of walnuts and pecans toasted first. This gives me a little more cake along with the fruit.
Almost forgot. The towels never deteriorate in the slightest. I use Viva which are very thick and this may be the reason. Frozen or not, the towels come right off when it's time to use the cakes. I hope this helps in some way.

As I was looking around for Spritz cookie recipes, I found a really neat cookie site. I like it because it reviews all the recipes which is a big help. Not that I need more recipes, LOL, after all that have been posted here, but there were no spritz recipes. Christmas-Cookies.com

Happy Baking everyone!!!!
Lily

Lily.. Thanks so much ! I thought others would be interested in that as I am. I will be sure to check out that site as I dont think we can never have to many recipes !
Thanks for the reply!

Thank you very much for this tip Lily!!! I adore making fruitcakes for Xmas and this will save me the trouble of having to seed my cakes every few days!

Thanks Lily! It's good to hear it from someone who has actually tried something before we try it, you know? I bet the extreme thickness of the Viva probably is the reason it works so well!