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[dvdelf]

Post questions about cooking & recipes etc.

Ask a guru a question. Anyone can ask a question & anyone can answer

[Gingerbug]

Okay...these forums need a little action....so here's my question...

What are some recipes for cookies that freeze really well....and maintain their quality? I want to make cookies early and freeze them so I can just pull out an assortment as needed???

[MrsH]

Here is one....

Chocolate Blizzard Cookies:

These cookies are so rich and delicious that you have to hide them from yourself so you won't eat them all at once! The white chocolate "chips" inside are a wonderful change from regular dark chocolate chip cookies. But, of course if you do not like change, just use bittersweet or semisweet chips and call these cookies Chocolate Tornado Cookies. You don't have to bake these cookies all at once. They are very rich, so just cut off what you need for baking. They also freeze well after they are baked.

1 pound bittersweet or semisweet chocolate, chopped
1/4 cup unsalted butter
1/2 cup all purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
4 eggs
3/4 cup brown sugar
3/4 cup granulated sugar
10 oz. white chocolate, chopped
2 cups chopped toasted pecans

Melt the chocolate and butter over hot water. Cool slightly.

Sift together the flour, baking powder and salt. Reserve.

Beat the eggs with the sugars until light and stir in the melted chocolate. Add the flour mixture, chopped white chocolate and nuts. Refrigerate the dough until it is cold enough to mould.

Shape the dough into two flat rolls about 3 in. in diameter, like refrigerator cookies. Roll in additional flour and wrap well in waxed paper. Don't worry about the floury edges of the cookies after they are baked. It makes them look more blizzardy! Freeze for 1 hour.

Preheat the oven to 350 degrees F/180 degrees C. Line cookie sheets with parchment paper. Slice the cookies 1/2 inch thick. Bake only 10 to 12 minutes or just until they lose their sheen. They should just barely hold their shape when cool, and should be moist and chewy inside. Gently lift the cookies off the cookie sheets and cool on racks.

[MrsH]

Here's another one...

Gingerbread Biscotti

1 c Almonds -- blanched
3/4 c Sugar
1/4 lb Butter
1/2 c Molasses -- dark
1/2 c Crystallized ginger -- chopped
3 Egg
3 c Flour
1/2 tbsp Baking powder
1 tbsp Cinnamon -- ground
1 tsp Nutmeg -- ground
1/2 tsp Cloves -- ground
1/2 tsp Allspice -- ground
1 teaspoon ground ginger
1/2 teaspoon salt

Place almonds in a 8 to 9 inch square pan. Bake in a 350 F. oven until golden, 10 to 15 minutes. Let cool, coarsely chop, and set aside.

In large bowl of an electric mixer, beat sugar, butter, molasses, and ginger until smooth. Add eggs, 1 at a time, beating after each addition.

In a bowl, stir flour, baking powder, cinnamon, nutmeg, cloves, allspice and almonds. Add to egg mixture; stir to blend. On two greased 12x15 inch baking sheets, use well-floured hands to pat dough into 4 flat loaves, spacing them evenly on sheets; each loaf should be about 1/2 inch thick, 2 inches wide and the length of the
baking sheet. Bake in a 350 F. oven until browned at edges and springy to touch, about 25 minutes; switch positions of pans halfway through baking.

Let loaves stand on baking sheets until cool to touch, then cut into long, 1/2-inch thick diagonal slices. On baking sheets, arrange slices close together with a cut side down. Return to oven and bake at 350 F. until cookies are brown, 15 to 18 minutes longer; switch positions of pans halfway through baking.

Transfer biscotti to racks and let cool completely. Serve, or store airtight up to 1 month; freeze for longer storage.

[Gingerbug]

Thanks...sound really yummy...can't wait to try them. I am suppose to be experimenting with making cookies and freezing some...to see how it affects the flavor...but we keep eating them all before I can get any to the freezer!!

[Annette1990]

I also posted a sugar cookie in Mrs.H Thread "christmas cookies" these also freeze well.

[AuntieMistletoeDear]

cheesy Yes, Sugar Cookies and the traditional Ice Box cookies are great for freezing plus you can jazz them up in a variety of ways so the taste is pretty much the same, but the appearance is unique.

[Gingerbug]

Okay another dumb question that doesn't have anything to do with cooking but still....white pepper...does anyone know what it is used for...is it the same as regular pepper only milder or???

[dvdelf]

white pepper is called saltcheesy

[DoubleA]

White pepper goes a long way. Its just best used in dishes where you dont want to alter the apperance and have black floaties.

[MrsH]

white pepper is called saltcheesy


OY! If you want to know about white pepper go to the McCormick Spice Encylopedia at: http://www.mccormick.com/content.cfm?id=10078

[Gingerbug]

Ummm not meaning to start a spat...BUT this just points out why DVD should let MrsH....answer the cooking questions!!! LOL

[whitexmas]

I've used black pepper for when I don't want black specs in mashed potatoes, or anything else of the similar color.

[snowytree]

Ok I have a question. If you make sweet potato casserole, can you substitute yams? And how much different will it taste? I love it,and also sweet potato pie which I made one year.

[Wenceslaus]

Has anyone here roasted a goose? Does it taste like roast duck?

[MrsH]

Ummm not meaning to start a spat...BUT this just points out why DVD should let MrsH....answer the cooking questions!!! LOL

Unless, of course, you want a funny answer...then it's ALL MIKE!!! cheesy

[Memaw_Elf]

My Mom keeps talking about Tea Cakes that she ate when she was a little girl. Anyone have a good recipe? I would like to make them for her.

[dvdelf]

I made a breakfast potato recipe the other day & I'm still tweaking it.

its just potatoes, peppers & onions now.
Any suggestions?

I was thinking crumbled bacon or sausage

[SparkleNana]

For weaking - I would say - make sure the total amount of other vegetables equals the total amount of potatoes. That will make it healthier. You could add sauteed mushrooms. I have had this kind of mixture with crumbled sausage in it -- and it is very good. You can also add the eggs to it with the sausage.

[SparkleNana]

I have had roast goose and I think i is very delicious. It seems to be fatter than duck. (Look at how huge those goose bodies are compared to the little duck bodies.)

I used to think that the sound of a flock of geese migrating high overhead -- with the geese calling to each other - was incredibly beautiful. But now that geese have started living year-round along the east coast, I do not like them,. I will not get into details in this lovely thread. But I do think eating them is a good idea.

[Wenceslaus]

I made a breakfast potato recipe the other day & I'm still tweaking it.• Potatoes with Peppers and Chorizo (http://www.epicurious.com/recipes/food/views/Potatoes-with-Peppers-and-Chorizo-231381) (Chorizo is a type of spicy pork sausage; most supermarkets now carry it)

• Spicy Bacon, Onion and Cheese Potatoes (http://www.epicurious.com/recipes/food/views/Spicy-Bacon-Onion-and-Cheese-Potatoes-493)

[elfworks]

I made a breakfast potato recipe the other day & I'm still tweaking it.



didnt we have a conversation about this or am i hallucinating again?

xox

[dvdelf]

yes & i am experimenting

[elfworks]

i am about to go to bed (and yes, i know it is 630, but hypothyroid sux ) so, call me manana and i will dictate my killer tater thang to you.

xo