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Subtopic Gardener Posts Last Post Archive through December 10, 2005 Monique 15  12-11-05  01:49 am

Author Message   Lulubelle  My Weather My Garden Posted on Monday, December 12, 2005 - 12:44 am EST :    Oh yummy.....Monique, your shortbreads look delicious, as do yours Kim. I love that little teapot. I, too, will make shortbreads for Christmas. I better get cracking! Maybe this week I will find some time. Christmas eve will be at my Mommy's, and Christmas day brunch at my house. Then Christmas Day dinner, back to Mom's! It's an annual tradition. I usually have boxing day brunch at my house too, and my niece, nephew and great nephews usually join us for that on their way back home to Mississauga. Lulubelle - Quebec, Zone "5"   Suzyqt1968  My Favorite Photo My Weather Posted on Saturday, December 17, 2005 - 03:00 am EST :    Come in from the cold... And have a plate of goodies At 12 o'clock going clockwise we have Pralines, Hot Ziggerty Nut Bars, Pecan Chewy Caramels, Oreo Truffles, Buckeyes, Peanutbutter Blossoms, More Buckeyes and Surprise Chocolate Chip cookies in the middle (wrapped around a caramel filled candy Kiss!). I still have a couple more things to do this weekend, but almost done! I want to try the shortbread recipe and also make some divinity. Once I get to my Mom's we will probably do sand tarts, date bars, rum balls, lemon bars and possibly fruit cake..no groans, its a REALLY good unfruitcake like recipe! Suzyqt1968 - Washington, Zone "7-8"   Lilybeetle  Posted on Saturday, December 17, 2005 - 09:10 am EST :    Such artfully prepared treats. They all look yummy. Lilybeetle - Ontario, Zone "4B"   Monique  My Favorite Photo My Garden Journal My Weather My Garden My Time Posted on Saturday, December 17, 2005 - 11:03 am EST :    They do all look good..tell me about Buckeyes:) And your truffles are very pretty..I hope to make some this afternoon.:) I also like the stone at the bottom of your home..:) It gives it a Craftsman style .. Monique Quebec Zone 5   Gardenbug  Posted on Saturday, December 17, 2005 - 01:17 pm EST :    Every year these have got to be made at holiday time. (Sometimes requested as a gift too...) Nut Balls Set the oven to 300F. Cream 1 cup butter thoroughly. Add 1/4 cup sugar 1 1/2 cups flour 1 cup chopped walnuts (pecans or hazelnuts are great too) 1 teaspoon vanilla Mix well. Shape into balls the size of large marbles. Roll in confectioner's sugar. Place on cooky sheet and bake for 35 minutes. Cool. Roll in sugar again. Makes about 36. Gardenbug - Ontario, Zone "4/5"   Blue_moon  My Favorite Photo My Weather My Garden Posted on Saturday, December 17, 2005 - 02:13 pm EST :    suzy your house looks darling... but lets get serious, the cookie plate is buckling my knees! all look so yummy, no oven for me until right before xmas, so zero baking here, i am eating vicariously through all of you! Blue_moon - ca, Zone "9"   Missgarden  My Garden Posted on Saturday, December 17, 2005 - 07:21 pm EST :    All your goodies look so delicious... Kim, will half the recipe work as well? I never made shortbread before, but I'm tempted to try. Missgarden - Ontario, Zone "5b"   Suzyqt1968  My Favorite Photo My Weather Posted on Saturday, December 17, 2005 - 07:52 pm EST :    Monique wrote on Saturday, December 17, 2005 - 05:03 am: I also like the stone at the bottom of your home..:) It gives it a Craftsman style .. It does add a nice touch to what would otherwise be a pretty regular suburban home. They put these neighborhoods up at lightening speed and its a wonder any of the homes get their own personality. The Oreo "truffles" have the simplest recipe ever and get me the most compliments of anything else I make at Christmas. Oreo Truffles 1 pkg. Oreos 8 oz cream cheese Chocolate bark Crush Oreos, cream and all, until crumbs are very fine. Mix cream cheese in with fingers...because its the only thing that works. Form into balls, then refrigerate until the balls become firm. Dip them in melted chocolate bark and let set on wax paper. I drizzled some almond bark over the top this time for a nice touch. Buckeyes are simple as well. 1 1/2cups Peanut butter 1/2 cup margarine or butter 1 lb Powdered Sugar 1 tsp Vanilla 1 pkg Chocolate Bark Mix peanut butter, softened margarine, powdered sugar and vanilla in a bowl. Shape into 1" balls. Refrigerate balls. After they harden a bit melt chocolate bark and insert a toothpick in the a ball and dip in chocolate leaving the top part uncovered. This gives it the buckeye look. Cool on wax paper. You can smooth over the spot where the toothpick was so it doesn't show. Suzyqt1968 - Washington, Zone "7-8"   Lilybeetle  Posted on Saturday, December 17, 2005 - 11:41 pm EST :    Thanks for all the new recipes. And yes, Luiza 1/2 recipe is fine. Just cook until they are a nice "shortbread colour". Sometimes I use a 300 oven other times 325 as long as they are golden they taste the same. Lilybeetle - Ontario, Zone "4B"   Dahlianut  My Weather Posted on Sunday, December 18, 2005 - 02:19 am EST :    A pan of Cherry Winks. Linda Washington State Zone 8   Monique  My Favorite Photo My Garden Journal My Weather My Garden My Time Posted on Sunday, December 18, 2005 - 02:29 am EST :    Thank you for the recipes Monique Quebec Zone 5   Suzyqt1968  My Favorite Photo My Weather Posted on Friday, December 23, 2005 - 04:04 am EST :    Those cherry winks look very cheery Linda! Perfect Washington goody...fresh cherries are one of my favorite things about living in the Pacific Northwest! mmmmmmmm Suzyqt1968 - Washington, Zone "7-8"   Sunnyday2day  My Favorite Photo My Weather Posted on Friday, December 23, 2005 - 11:22 am EST :    Well, this isn't exactly for Christmas dinner but it's for Christmas...does that count? :) The first is a truly super easy treat from Paula Deen... Peppermint Bark Crushed candy canes to yield 1 cup 2 pounds of white chocolate (I used Ghiradelli) Peppermint flavoring (optional) Place candy canes in a plastic bag and hammer into 1/4 inch chunks or smaller. Melt the chocolate in a double boiler. Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired...since PD didn't specify how much, and I halved the recipe, I used 1/2 tsp. knowing these flavorings can be very strong.) Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.) Holiday Biscotti (Giada De Laurentiis) *** 2 cups all-purpose flour 1 1/2 tsp baking powder 3/4 c. sugar 1 stick unsalted butter @ room temp. 1 tsp. lemon zest 1/4 tsp. salt 2 large eggs 3/4 c. pistachios (raw, hulled) 2/3 c. dried cranberries 12 ounces good quality white chocolate, chopped red and green sugar crystals for garnish Preheat oven to 350ºF Line a large baking sheet with parchment paper. (I used waxed paper.) Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries. Form the dough into a 13" long, 3 inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 min. Place the log on cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2-3/4" thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 min. Transfer the biscotti to a rack and cool completely. Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes. The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks. *** I found that just one four ounce bar of chocolate was plenty and I dippped the whole top of the biscotti. I used regular salted butter. Oftentimes in baking, unsalted butter is called for but since it doesn't keep that long, I just use regular butter and have never had a problem with the baked goods being too salty. I used bittersweet as opposed to the white chocolate and omitted the sugar crystals. You could use another nut if the pistachios can't be found. DH got mine at a regular nut and candy specialty store. This is a delicious treat! :) Sunnyday2day - Michigan, Zone "5"   Greg  My Favorite Photo My Weather My Garden My Time Posted on Friday, December 23, 2005 - 04:28 pm EST :    This thread is getting more and more dangerous every day! Greg - ND, Zone "4"   Missgarden  My Garden Posted on Sunday, December 25, 2005 - 03:58 pm EST :    Susan, thank you for the recipe. They were delicious. Oreo Truffles Missgarden - Ontario, Zone "5b"   Suzyqt1968  My Favorite Photo My Weather Posted on Sunday, December 25, 2005 - 08:12 pm EST :    Wow they look fabulous! Glad you enjoyed them. They were easy huh? I am sitting here stuffed and can't think of another bite to eat...until dessert!!!! Suzyqt1968 - Washington, Zone "7-8"