Posts
hot chocolate
2:25 PM
Makes about 20 servings
| 3 | cups nonfat dry milk |
| 2 | cups confectioners' sugar |
| 1 1/2 | cups Dutch-processed cocoa powder |
| 1 1/2 | cups white chocolate chips |
| 1/4 | teaspoon salt |
Saturday 9
1 day ago
Spellbinder cookies
7:40 PM
this is a recipes that brings back so many memories. my grandmother found this recipe on one of those little yearly calenders that have recipes with pictures on the back of each month. i love these cookies, esp the 10x sugar icing drizzles on top in a spiral. yum....
Spell-Binders
Yield: 4 dz cookies
Preheat oven to 350.
Preheat oven to 350.
1-1/2 cup flour
1 cup brown sugar*
1 sugar
1 egg
1 cup soft butter
1 cup finely crushed Corn Flakes
1 cup oatmeal
1 cup salted peanuts, whole OR chopped, your preference.
Icing:
1 cup 10x sugar
1 tbsp hot water (i like to use milk)
1 tsp vanilla
Beat until the consistency of a glaze.1. combine sugars* and butter until light and fluffy
2. Add eggs, beat well.
3. Gradually add flour, stirring just until mixed
4. Add other ingredients, one at a time, blending well after each addition.
5. Drop by rounded teaspoons onto ungreased cookie sheets. Flatten slightly with bottom of glass dipped in additional corn flakes.
6. Bake for 12-15 minutes.
7. Starting the edge of each cookie, drizzle with icing in a sprial, ending in the center.
Belgian hot chocolate
2:17 PM
1 quart (1l) half-and-half or whole milk
8 ounces (230g) bittersweet or semisweet chocolate, finely chopped
4 ounces (115g) milk chocolate, finely chopped
tiny pinch of salt
1/2 teaspoon ground cinnamon
1. Warm about one-third of the half-and-half or milk, with the chopped chocolates and salt, stirring until the chocolate is melted.
2. Whisk in the remaining half-and-half or milk, heating until the mixture is warmed through. Add the cinnamon.
3. Use a hand-held blender, or a whisk, and mix the hot chocolate until it's completely smooth. Serve very warm.
8 ounces (230g) bittersweet or semisweet chocolate, finely chopped
4 ounces (115g) milk chocolate, finely chopped
tiny pinch of salt
1/2 teaspoon ground cinnamon
1. Warm about one-third of the half-and-half or milk, with the chopped chocolates and salt, stirring until the chocolate is melted.
2. Whisk in the remaining half-and-half or milk, heating until the mixture is warmed through. Add the cinnamon.
3. Use a hand-held blender, or a whisk, and mix the hot chocolate until it's completely smooth. Serve very warm.
Title: Vanilla Milk Shake (White Cow) Keywords: Ice Cream, Oldies, Soda Fountain 4 Scoops Vanilla Ice Cream 1 tbl Vanilla Extract 1 1/2 cups Milk Put into a blender container and blend until smooth. Serve immediately.
Title: Chocolate Shake Keywords: Soda Fountain, Ice Cream, Oldies 4 Scoops Vanilla Ice Cream 1 1/2 cups Milk 4 tbls Chocolate Syrup 1 tsp Vanilla Extract Combine in a blender container and blend until smooth and no white shows. Serve immediately.
Title: Vanilla Malt Keywords: Ice Cream, Oldies, Malts 4 scoops Vanilla Ice Cream 1 1/2 cups Milk 1 tbls Vanilla Extract 2 tbls Carnation or Horlicks Malted Milk Powder Combine in a blender container and blend until smooth. Serve immediately.
Title: Chocolate Malt Keywords: Ice Cream, Oldies, Malts 4 scoops Vanilla Ice Cream 1 1/2 cups Milk 2 to 3 Tbls Chocolate Syrup 1 tsp Vanilla Extract 2 tbls Malted Milk Powder (Do NOT use Chocolate Malted Milk Powder) Combine in a blender container and blend utill no white is showing. Serve immediately.
Title: Double Chocolate Malt (Burn One All The Way) Keywords: Ice Cream, Malts, Oldies 4 scoops Chocolate Ice Cream 1 1/2 cups Milk 2 tbls Chocolate Syrup (Less or none if using high quality chocolate ice cream. Ben & Jerrys, etc.) 1 tsp Vanilla Extract 2 tbls Malted Milk Powder Combine in a blender container and blend until no white shows. Serve immediately.
Title: Peppermint Smoothie Keywords: Ice Cream, Oldies, Smoothies 4 scoops Peppermint Ice Cream 1 1/2 cups Milk 2 drops Peppermint Extract 1 tsp Vanilla Extract Combine in blender container and blend until smooth. Serve immediately.
Title: Choco-Peppermint Smoothie Keywords: Ice Cream, Oldies, Smoothies 4 scoops Peppermint Ice Cream 1 1/2 cups Milk 2 drops Peppermint Extract 1 tsp Vanilla Extract 4 tbls BITTERSWEET Chocolate Syrup Combine in a blender container and blend until no white shows. Serve immediately.
Title: Banana Frosted Shake Keywords: Oldies, Ice Cream, Shakes 1 med Banana 1 cup Milk 3 to 4 scoops Vanilla Ice Cream 1 tsp Vanilla Extract Blend the banana until smooth and then add the other ingredients. Blend until smooth and serve.
Title: Banana Almond Frappe Keywords: Oldies, Ice Cream, Shakes 1 Banana 1 Orange Peeled 1 cup Milk 3 scoops Vanilla Ice Cream 1 tbls Honey 3 drops Almond Extract Pulverize the banana and orange in a blender and then add the remaining ingredients and blend until smooth. Serve immediately.
Title: Banana Date Shake Keywords: Oldies, Ice Cream. Shakes 6 large Pitted Dates 1 large Banana 4 scoops Vanilla Ice Cream 1 1/2 cups Milk Pulverize the dates and banana in a blender and then add the remaining ingredients, blending until smooth. Serve immediately.
Title: Cream Nogg (Make It Cackle) Keywords: Ice Cream, Oldies Add 1 large raw egg to any milk shake or malt recipe.
Title: Egg Cream (Phosphates) Keywords: Oldies, Soda Fountain 2 tbls Chocolate Syrup (preferably a thine one. Fox's U-bet brand is preferred) 1/3 cup Milk 2/3 cup Ice-Cold Charged Seltzer Water Put the chocolate syrup in the bottom of a large soda fountain glass. Add the milk and stir, blending (don't worry if a few streaks of unblended chocolate are at bottom of the glass--that's traditional.) Add the seltzer and stir vigorously. Of course the best way to add seltzer is to squirt it in. But it's okay if you don't have a squirter, so long as the seltzer is very bubbly. A foamy head will rise to the top. Drink immediately. For more tingle and a higher head, use 1/4 cup milk and 3/4 cup of seltzer. For a richer egg cream, use half milk and half seltzer.
Title: Sodas Of All Kinds Keywords: Ice Cream, Oldies, Sodas Traditionally, an ice cream soda is flavoring, charged water, ice cream and possibly a nice dab of whipped cream. The technique is 1-2-3: put 2 Tbls of syrup or flavoring in the bottom of the largest glass you have. Add the seltzer water, stirring as you pour , to within 2 inches of the lip of the glass. Add 1 large scoop of very hard ice cream trying to straddle the rim of the glass and still submerge enough of the ice cream to begin reacting with the bubbles to creat a foamy head. If the ice cream is too deep in the flavored seltzer, the soda will over flow. If it doesn't touch the seltzer at all, you don't have a soda. With a little practice, you will reach a perfect balance. Top the soda with a healthy squirt of whipped cream. The possible combinations are unlimited -- black and white--(chocolate syrup vanilla ice cream), Canary Islan specials -- (vanilla syrup and chocolate syrup), double chocolates, mochas, etc. Here are a few standard fountain recipes. Black And White Chocolate syrup, seltzer, vanilla ice cream. Bodacious Black And White. Chocolate syrup, seltzer, FRENCH vanilla Ice Cream Canary Island Special Vanilla Syrup, seltzer, Chocolate Ice Cream Black Cow Root beer afloat with vanilla ice cream, holding the whipped cream. Brown Cow Cocoa-Cola 1 Tbls Chocolate syrup and vanilla ice cream Strawberry Soda (In The Hay) 1/4 cup strawberry syrup, a splash of milk, seltzer and vanilla or strawberry ice cream. Hoboken 1/2 cup pineapple syrup, a splash of milk, seltzer, and chocolate ice cream. Boston Cooler For the sophisticate. Dry ginger ale with a scoop of vanilla ice cream, holding the whipped cream. Catawba Flip An antique-tasting soda that dates back to the 1860's, made without whipped cream. The traditional flavoring is grape syrup, butr Welch's Concord Grape juice is powerful enough to do the job just fine. 1 scoop Vanilla Ice Cream 1 large Egg 2 oz Grape Juice Shaved Ice Seltzer Put all the ingredients in a blender, except the seltzer, and blend until smooth. Pour into the glass and fill with seltzer water.
Title: Hot Fudge Sundae Keywords: Oldies, Sundaes, Ice Cream Vanilla Ice Cream Hot Fudge Whipped Cream 1 lg Marischino Cherry Chopped Nuts (Optional) Arrange in a sundae dish and eat.
Title: CMP (Chocolate, Marshmallow, And Peanuts) Keywords: Oldies, Ice Cream, Sundaes This sundae is made by topping vanilla ice cream with both chocolate and Marshmallow sauces. Finish with chopped peanuts and serve.
Title: Tin Roof Sundae Keywords: Oldies, Ice Cream, Sundaes Assemble in a sundae dish, vanilla ice cream and top with chocolate sauce. Sprinkle with whole red skinned Spanish peanuts, holding the whipped cream.
Title: Chop Suey Sundae Keywords: Oldies, Ice Cream, Sundaes Once the basic sundaes are mastered, the soda jerk should try his or her hand at more inventive fare, such as this relic sugguested by an old recipe from The National Soda Fountain Guide. 1/4 cup Sugar 1/4 cup Water 1/4 cup Raisins 1/4 cup Dates 2 scoops Vanilla Ice Cream 1/4 cup Flaked Coconut 1/4 cup Chow Mein Noodles Boil the water and sugar together for 5 minutes and then add the raisins and dates. Pour over the ice cream and top with the noodles.
Title: Dionne Suprise Keywords: Sundaes, Ice Cream, Oldies Sundaes are a freewheeling art, ready to respond to whatever whim or popular fancy drifts past the door of the soda fountain -- like this quintuple scoop cribful from the 1930's. 5 scoops Vanilla Ice Cream Whipped Cream 5 Marachino Cherries 1/4 cups Crushed Pineapple 1/4 cups Crushed Strawberries Line up the scoops in a banana split dish. Top each scoop with a dollop of whipped cream and a cherry. Place the crushed pineapple along one side of the dish and the crushed strawberries along the opposite side of the dish.
Title: The All-American Sundae Keywords: Oldies, Ice Cream, Sundaes A 1942 invention of the Ice Cream Merchandising Institute, it is part of their World War II "Victory Sundae" campaign. 1/4 cup Marshmallow Syrup 2 scoops Vanilla Ice Cream 2 tbls Crushed Maraschino Cherries 2 tbls Blueberries Pour half of the marshmallow syrup into the bottom of a tulip glass and add the ice cream. Top with the rest of the marshmallow syrup and place the cherries on one side of the glass and the blueberries on the opposite side, leaving a white stripe down the middle.
Title: Skyscraper Banana Split Keywords: Oldies, Ice Cream, Banana Split This recipe appeared in the July 1936 Ice Cream Review and was described as especially popular among the college crowds. 1/2 oz Chocolate Syrup 1 scoop Vanilla Ice Cream 1 large Banana, Cut Lengthwise And Then In Half. 1 scoop Chocolate Ice Cream 1 oz Strawberry Syrup Whipped Cream Marischino Cherry Pour the chocolate syrup into the bottom of a tulip glass. Add the vanilla ice cream. Put the banana pieces, cut side out, into the glass and add the chocolate ice cream to keep them in place. Add the strawberry syrup and top with whipped cream and the cherry.
Title: Washington Monument Sundae Keywords: Oldies, Ice Cream, Sundaes A specialty of Wolfe's soda fountain in Washington D.C. is found in the 1947 Dairy Training and Merchandising Institute's book called "Lets Sell Ice Cream" 1/4 cup Chocolate Syrup 6 scoop Different Flavored Ice Creams 1/4 cup Raspberry Syrup 1 large Banana, Cut Into Disks 1/4 cup Nuts In Syrup 1 large Banana, Cut In Half Across Its Width Whipped Cream Candy Sprinkles (Red And Blue) Marischino Cherries 5 Small American Flags Into your tallest glass, place a tablespoon of chocolate syrup and add a scoop of vanilla ice cream. Add 1 tbls of raspberry syrup and a few banana disks. Continue to add in the above order, the layers of ice cream, bananas, syrups, and nuts. When finished layering the ice cream, top with the halved banana in a mound of whipped cream. Sprinkle with the candies and put the cherries around the outside rim of the glass. Top with the American flags.
Title: Chocolate Syrup Keywords: Oldies, Ice Cream. Syrups 6 oz Semi-Sweet Chocolate 1/2 cup Evaporated Milk (NOT Sweetened Condensed Milk) Melt the chocolate in the top of a double boiler, over hot but not boiling water. Gradually stir in the evaporated milk and if a thinner sauce is desired, 1/4 cup of water. Stir over the hot water until well blended and smooth. Yield: 1 Cup
Title: Bittersweet Chocolate Sauce Keywords: Oldies, Ice Cream, Sauces 4 oz Unsweetened Chocolate 1/3 cup Sour Cream 1/4 cup Granulated Sugar 1/4 cup Dark Brown Sugar 1/3 cup Milk 1 tsp Vanilla Extract Melt the chocolate in the top of a double boiler, over hot but not boiling water. Add the rest of the ingredients except the vanilla extract. Stir until fully blended and smooth, then add the vanilla and continue to stir until well blended. Yield: 1 1/2 Cups
Title: Quick Hot Fudge Sauce Keywords: Oldies, Ice Cream, Sauces 1/2 cup Unsweetened Cocoa 1/2 cup Sugar 1/3 cup Light Corn Syrup 1/2 cup Evaporated Milk (NOT Sweetened Condensed Milk) 1 Tbl Sour Cream 4 Tbl Sweet (Unsalted) Butter 1 tsp Vanilla Extract Combine the cocoa, corn syrup, milk, and sour cream in a heavy saucepan. Heat over medium heat, stirring constantly, until the mixture begins to boil. Remove from the heat immediately and stir in the butter and vanilla extract. Serve warm. This can be served two ways. In single serving pitchers to be poured over the sundae by those eating it, or over the sundae. Try both ways for fun. Yield: Enough for 4 good sized Hot Fudge Sundaes.
Title: Rocky Roads Sauce Keywords: Oldies, Ice Cream, Sauces 6 oz Semi-Sweet Chocolate 1/2 cup Sour Cream 1 Tbls Water 1 dash Salt 1 cup Miniature Marshmallows Melt the chocolate in the top of a double boiler, over hot but not boiling water. Blend in the sour cream, water, and salt. Remove from the heat and stir in the marshmallows. Yield: Enough For 4 Sundaes.
Title: Marshmallow Sauce Keywords: Oldies, Ice Cream, Sauces 8 oz Marshmallows 2 Tbl Water 3/4 cup Sugar 1/4 cup Milk 1 Tbl Light Corn Syrup 1 tsp Vanilla Extract Melt the marshmallows and water in the top of a double boiler, over hot but not boiling water. Leave in the top and set aside. In a heavy saucepan, combine the sugar, milk, and corn syrup. Bring to a boil, reduce the heat, and simmer for 5 minutes. Pour this liquid over the marshmallows. Return the marshmallow mixture to low heat and with a hand held mixer, whisk, or egg beater, beat until smooth. Sauce will thicken as it cooks. Remove from the heat and add the vanilla extract. Serve at room temperature. Yield: Enough for 4 to 6 sundaes.
Title: Golden Marshmallow Sauce Keywords: Oldies, Ice Cream, Sauces 1/4 cup Boiling Water 1 cup Dark Brown Sugar 1 cup Miniature Marshmallows, OR Quartered Large Marshmallows 1/2 tsp Vanilla Extract Add the boiling water to the sugar in a heavy saucepan and cook until a little less than very soft ball stage is reached. (220 degrees F.) Pour in the marshmallows and beat with a hand held mixer, over low heat, until smooth. Remove from the heat and stir in the vanilla extract. Serve warm or at room temperature. Yield: Makes enough for 4 sundaes.
Title: Butterscotch Sauce #2 Keywords: Oldies, Ice Cream, Sauces 1 cup Dark Brown Sugar, Packed 2/3 cup Light Corn Syrup 4 Tbl Butter 1/2 cup Heavy (Whipping) Cream 1/4 cup Milk 1 tsp Cornstarch Boil the sugar, corn syrup, and butter in a heavy saucepan. Bring to 230 degrees F. Mix the cream, milk and cornstarch until well blended. Add to the syrup and blend well, over lowered heat, until smooth. Sauce will thicken as it cools. Yield: Enough for 4 sundaes.
Title: Caramel Sauce Keywords: Ice Cream, Oldies, Sauces 30 ea Caramel Squares 1/4 cup Water Melt the caramels and water together in the top of a double boiler, stirring occasionally. Serve warm. Yield: Enough to top 4 to 6 sundaes.
Title: Polly's Pancake Parlor Hurricane Sauce Keywords: Oldies, Ice Cream, Sauces 3 Tbls Butter 2 cups Pure Maple Syrup 3 cups Cored, Unpeeled, Tart Apples, Thinly Sliced Simmer the butter and syrup in a heavy sauce pan. Cook, very gently so that the slices do not break up, for 1 1/2 to 2 hours or until the apples are transparent and the liquid is syrupy. Serve warm over Vanilla ice cream. Yield: Enough for 6 to 8 sundaes.
Title: Pineapple Sauce Keywords: Oldies, Ice Cream, Sauces 1 1/2 cups Crushed Pineapple With Juice 1/2 cup Light Corn Syrup Combine the ingredients in a deep saucepan, over low heat, blending well. Remove from the heat and chill. Yield: 1 1/2 Cups
Title: Raspberry Topping Keywords: Oldies, Ice Cream, Toppings 10 oz Red Raspberries, Fresh Or Frozen 1 1/2 tsp Cornstarch, Dissolved In 1/4 Cup Water 1/2 cup Currant Jelly Or Raspberry Jam 1 Tbl Grenadine (If Using Fresh Berries) Mix all of the ingredients in a deep saucepan, over low heat, and cook, stirring, until the sauce begins to thicken. Cool. Yield: 1 1/2 Cups
Title: Flavored Cokes Keywords: Oldies, Fountain Drinks 8 oz Coca-Cola Flavoring Of Choice If you have maraschino cherry juice left, a tablespoon of the juice added to the coke will make a cherry coke. For a vanilla coke, add 1/2 tablespoon of Vanilla Extract. For a chocolate coke, add a thin chocolate syrup such as Fox's or Bosco, to taste in the coke. Yield: 1 Serving
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Coconut Ginger Sticky Rice Jumbles
Makes 3 dozen cookies
Coconut Ginger Sticky Rice Jumbles
These simple drop cookies feature hints of Thai influence from coconut, candied ginger and sesame seeds. Crispy rice cereal adds a playful twist on "sticky rice."
INGREDIENTS:
1 cup (2 sticks) butter, softened
1 1/4 cups light brown sugar, packed
1 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon salt
2 large eggs
2 cups flour
1 1/2 teaspoons baking powder
1 cup shredded unsweetened coconut
1 cup candied ginger pieces, diced*
4 cups crispy rice cereal
2 tablepoons sesame seeds, optional
DIRECTIONS:
Preheat oven to 350°F.
In a mixing bowl, beat together butter, sugars, vanilla and salt until light and fluffy. Add eggs one at a time and beat until smooth.
In a separate bowl, whisk together the flour and baking powder. Add the flour mixture to the butter mixture and beat until blended. Stir in coconut, ginger and cereal, mixing until just blended. Using a teaspoon, drop the dough onto parchment-lined cookie sheets about 1/2 inch apart. Sprinkle the top of each cookie with sesame seeds, if desired.
Bake until edges just start to turn golden but centers are still moist, 10 to 12 minutes. Remove to a cooling rack to cool completely.
Store in an airtight container for up to 1 week.
*Candied ginger (also called crystallized ginger) can be found in many supermarket produce or spice sections or in a health or gourmet store.
Makes 3 dozen cookies
Coconut Ginger Sticky Rice Jumbles
These simple drop cookies feature hints of Thai influence from coconut, candied ginger and sesame seeds. Crispy rice cereal adds a playful twist on "sticky rice."
INGREDIENTS:
1 cup (2 sticks) butter, softened
1 1/4 cups light brown sugar, packed
1 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon salt
2 large eggs
2 cups flour
1 1/2 teaspoons baking powder
1 cup shredded unsweetened coconut
1 cup candied ginger pieces, diced*
4 cups crispy rice cereal
2 tablepoons sesame seeds, optional
DIRECTIONS:
Preheat oven to 350°F.
In a mixing bowl, beat together butter, sugars, vanilla and salt until light and fluffy. Add eggs one at a time and beat until smooth.
In a separate bowl, whisk together the flour and baking powder. Add the flour mixture to the butter mixture and beat until blended. Stir in coconut, ginger and cereal, mixing until just blended. Using a teaspoon, drop the dough onto parchment-lined cookie sheets about 1/2 inch apart. Sprinkle the top of each cookie with sesame seeds, if desired.
Bake until edges just start to turn golden but centers are still moist, 10 to 12 minutes. Remove to a cooling rack to cool completely.
Store in an airtight container for up to 1 week.
*Candied ginger (also called crystallized ginger) can be found in many supermarket produce or spice sections or in a health or gourmet store.
Baileys chocolate cake
6:25 PM
Aphrodisiac Bailey’s Chocolate Cake
Ingredients:
- 2 Cups Flour
- 2 teaspoons of Stevia or 2 cups of sugar
- ½ Cup Baking Cocoa
- 2 Teaspoons Baking Soda
- 2 large Eggs
- 1 Teaspoon Salt
- 1 Cup Buttermilk
- 1/2 tsp cinnamon
- 1 Cup Vegetable Oil
- 1½ Teaspoons Vanilla
- 1 Cup hot Chai black tea
- 2 tsp of Aphrodisiac Chai tea per 8 oz of boiling water. Steep for 3 minutes
- 2 Tablespoons of Bailey’s liquor
Directions:
1. Preheat Oven to 300 degrees F
2. Lightly grease and flour a 9 in. cake pan.
3. Make a strong cup of Chai tea
4. Place all the ingredients into a mixing bowl.
5. Mix at medium or medium high speed until all ingredients are blended and smooth.
6. Pour into greased and floured cake pan
7. Bake for about 50 min. to 1 hr.
8. Test by sticking the cake with a toothpick. If it comes out clean, it’s done!
9. Allow to cool and brush the top with Bailey’s liquor.
Chai Infused Ganache (Icing):
Makes about 2 cups.
- 1 1/4 cups whipping cream
- 2 tablespoons Chai Tea
- 2 cups dark chocolate chopped
- 1/3 cup milk chocolate, chopped
- 4 tablespoons (1/2 stick) unsalted butter (softened)
1. Place cream (do not stir) in a saucepan and bring to a boil. Add tea, remove from heat immediately, cover and allow to infuse in a warm place 15 minutes.
2. Place chocolate in a mixing bowl. Strain infused cream over the chocolate; press the tea well to extract all flavor. Whisk the ganache, warming if necessary to melt all chocolate.
3. Add the butter bit by bit and whisk thoroughly to incorporate.
How to make shaved chocolate curls:
The chocolate used should be cold, straight out of the refrigerator.
- Using a vegetable or Potato Peeler, hold the chocolate with a paper towel and pass the vegetable peeler over the narrowest side of the chocolate block. The chocolate will curl up like wood shavings.
Ingredients:
- 2 Cups Flour
- 2 teaspoons of Stevia or 2 cups of sugar
- ½ Cup Baking Cocoa
- 2 Teaspoons Baking Soda
- 2 large Eggs
- 1 Teaspoon Salt
- 1 Cup Buttermilk
- 1/2 tsp cinnamon
- 1 Cup Vegetable Oil
- 1½ Teaspoons Vanilla
- 1 Cup hot Chai black tea
- 2 tsp of Aphrodisiac Chai tea per 8 oz of boiling water. Steep for 3 minutes
- 2 Tablespoons of Bailey’s liquor
Directions:
1. Preheat Oven to 300 degrees F
2. Lightly grease and flour a 9 in. cake pan.
3. Make a strong cup of Chai tea
4. Place all the ingredients into a mixing bowl.
5. Mix at medium or medium high speed until all ingredients are blended and smooth.
6. Pour into greased and floured cake pan
7. Bake for about 50 min. to 1 hr.
8. Test by sticking the cake with a toothpick. If it comes out clean, it’s done!
9. Allow to cool and brush the top with Bailey’s liquor.
Chai Infused Ganache (Icing):
Makes about 2 cups.
- 1 1/4 cups whipping cream
- 2 tablespoons Chai Tea
- 2 cups dark chocolate chopped
- 1/3 cup milk chocolate, chopped
- 4 tablespoons (1/2 stick) unsalted butter (softened)
1. Place cream (do not stir) in a saucepan and bring to a boil. Add tea, remove from heat immediately, cover and allow to infuse in a warm place 15 minutes.
2. Place chocolate in a mixing bowl. Strain infused cream over the chocolate; press the tea well to extract all flavor. Whisk the ganache, warming if necessary to melt all chocolate.
3. Add the butter bit by bit and whisk thoroughly to incorporate.
How to make shaved chocolate curls:
The chocolate used should be cold, straight out of the refrigerator.
- Using a vegetable or Potato Peeler, hold the chocolate with a paper towel and pass the vegetable peeler over the narrowest side of the chocolate block. The chocolate will curl up like wood shavings.
Love Cake
6:22 PM
The Love Cake
This recipe will keep for two to three weeks if stored in a tightly covered container. There is no need to refrigerate it, and it tastes best after two days. Even if your love is halfway around the globe, you can still bake your cake, send it, and it should arrive right at its peak!
1 1/4 cups semolina meal
1 1/2 sticks unsalted butter at room temperature
1 tablespoon grated lemon rind
1 teaspoon ground cardamom seeds
1 teaspoon ground cinnamon
1 teaspoon grated nutmeg
1/4 teaspoon salt
2 cups raw cashew nuts, finely chopped
4 tablespoons rose water
2 teaspoons almond extract
1 teaspoon vanilla
9 egg yolks and 5 whites
1 1/2 cups plus 2 tablespoons sugar
1/4 teaspoon lemon juice
4 tablespoons honey
1. Warm semolina in a dry pan over medium heat until fairly hot to the touch, being careful not to let it brown.
2. Put in a bowl and stir to cool. While still a little warm, mix in softened butter using a wooden spoon. Add lemon rind, spices and salt. Mix well, cover and set aside two to four hours.
3. Separately, mix cashews with rose water, almond extract and vanilla. Cover and set aside.
4. Grease 9-by-13-inch pan and line with three thicknesses of wax paper. Butter well the top layer of paper.
5. In a large bowl, beat yolks and sugar until they have doubled in bulk and become thick, creamy and very light in color.
6. Beat in the semolina-butter mixture, a little at a time. Add the honey and beat. When well beaten, fold in cashew mixture.
7. Beat egg whites with lemon juice until they hold firm peaks. Fold into the cake mixture.
8. Spoon the mix into the prepared pan and bake in a preheated 300-degree oven for 25 minutes. Lower the heat to 250 degrees and bake for another 30 minutes, until the cake is evenly golden-brown and the top feels firm to the touch. If the cake begins to brown too much any time during baking, cover with paper or foil.
9. When the cake pulls away from the sides of the pan but is still slightly moist in center (test with a skewer), remove from oven. (If cake is very moist in the center, switch off oven, cover cake with paper or foil and leave inside for another 10-15 minutes.)
11. Do not remove cake from pan. Let cool completely.Then cut into individual pieces.
This recipe will keep for two to three weeks if stored in a tightly covered container. There is no need to refrigerate it, and it tastes best after two days. Even if your love is halfway around the globe, you can still bake your cake, send it, and it should arrive right at its peak!
1 1/4 cups semolina meal
1 1/2 sticks unsalted butter at room temperature
1 tablespoon grated lemon rind
1 teaspoon ground cardamom seeds
1 teaspoon ground cinnamon
1 teaspoon grated nutmeg
1/4 teaspoon salt
2 cups raw cashew nuts, finely chopped
4 tablespoons rose water
2 teaspoons almond extract
1 teaspoon vanilla
9 egg yolks and 5 whites
1 1/2 cups plus 2 tablespoons sugar
1/4 teaspoon lemon juice
4 tablespoons honey
1. Warm semolina in a dry pan over medium heat until fairly hot to the touch, being careful not to let it brown.
2. Put in a bowl and stir to cool. While still a little warm, mix in softened butter using a wooden spoon. Add lemon rind, spices and salt. Mix well, cover and set aside two to four hours.
3. Separately, mix cashews with rose water, almond extract and vanilla. Cover and set aside.
4. Grease 9-by-13-inch pan and line with three thicknesses of wax paper. Butter well the top layer of paper.
5. In a large bowl, beat yolks and sugar until they have doubled in bulk and become thick, creamy and very light in color.
6. Beat in the semolina-butter mixture, a little at a time. Add the honey and beat. When well beaten, fold in cashew mixture.
7. Beat egg whites with lemon juice until they hold firm peaks. Fold into the cake mixture.
8. Spoon the mix into the prepared pan and bake in a preheated 300-degree oven for 25 minutes. Lower the heat to 250 degrees and bake for another 30 minutes, until the cake is evenly golden-brown and the top feels firm to the touch. If the cake begins to brown too much any time during baking, cover with paper or foil.
9. When the cake pulls away from the sides of the pan but is still slightly moist in center (test with a skewer), remove from oven. (If cake is very moist in the center, switch off oven, cover cake with paper or foil and leave inside for another 10-15 minutes.)
11. Do not remove cake from pan. Let cool completely.Then cut into individual pieces.
Neil Diamonds Chanukah song
12:34 AM
my husband and his mother both are messianic Jews, and he just loved this video-had me send it to her.
mile-high buttermilk cake
11:37 PM
Mile-High Buttermilk Cake
Servings: 12
Ingredients:
Cake:4 cups cake flour or 3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter
3 cups sugar
1 teaspoon lemon extract
2 cups buttermilk
6 egg whites
Filling:
1 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt.
1 cup water
3 egg yolks
1 tablespoon butter
4 teaspoons shredded lemon peel
1/2 cup lemon juice
Frosting:
1 cup milk
3 tablespoons all-purpose flour
1 cup butter
1 cup sugar
Cooking Directions:
Stir together flour, soda, and baking powder. In large mixing bowl, beat butter on high speed of electric mixer for 30 seconds. Add sugar; beat until fluffy. Beat in lemon extract. Add flour mixture and buttermilk alternately, beating after each addition. Add egg whites; beat at medium speed for 2 minutes.Divide among 3 waxed-paper-lined 9x2 inch round baking pans. Bake at 350° F for about 30 minutes. Cool in pans for 10 minutes; remove from pans. Cool on wire racks.
Filling: In saucepan combine sugar, cornstarch and salt. Gradually stir in 1 cup water. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Gradually stir about half of the hot mixture into egg yolks. Return all to saucepan; cook and stir 2 minutes. Remove from heat; stir in butter and shredded lemon peel. Stir in lemon juice. Cover with plastic wrap; cool.
Frosting: In small saucepan combine milk and flour. Cook and stir until thickened; cook and stir 1 minute more. Cover with plastic wrap; cool. In small mixing bowl, beat butter for 30 seconds. Add sugar; beat until fluffy. Add cooled milk mixture; beat until fluffy.
To assemble: Set aside 1/4 cup filling. Place 1 cake layer on serving plate. Spread with half of remaining filling. Add second cake layer; spread other half of filling on top. Add third layer. Frost cake; drizzle with reserved filling. Garnish with lemon slices, if desired.
The Queen's Meme-the EX files
10:18 PM
The Ex Files
1. When is the last time someone did something EXtra-special for you?
on my birthday, my husband and son bought me exactly what i asked for-fudge with walnuts. i love good fudge
2. Name one EXciting thing that happens in your life daily.
hmm a good HOT bath at the end of the day
3. Tell us the good, the bad and the uglies of your online EXperiences.
well, the best online experience was that i met my husband 3 yrs ago. the bad and the uglies are the arguments i see in some of the communities i'm a part of. i stay out of those
4. What makes an ordinary day EXtraordinary and EXceptional?
i love going to the YMCA. my husband and i have a membership there which is the first time i've ever joined a gym. i met with a fitness instructor and learned how to do the equipment that i work on. i've found that i like to do 30 minutes on the elliptical machine (i can usually get almost 2.5 miles within that time), and then i go around and do the strength exercising. i'm enjoying it so much-my back hurts from arthritis and it all have helped limber it up. i also have started going to some of the yoga classes where she teaches us how to stretch. i love it. they have an XRKade that the kids can go to-my son loves it.
5. Name one embarrassing incident you had to EXplain to your mother when you were a child.
......hmmm......i'm sure that there's something, but i can't think of anything right now
6. If you could FedEX yourself anywhere in the world, where would you go?
i would LOVE to go back to boston, mass., and then just go to hollywood, seattle, yosemite national park, hawaii, alaska, just to name a few
7. Who would you like to EXray and why?
the white man, to find out why he thinks he is so superior to other nationalities-the u.s. pronounced judgement on hitler and germany when they did the exact same thing to the native americans, native hawaiians, and native alaskians. anywhere to take over
fudge making tips
8:05 PM
The primary tip for good fudge is to follow the directions exactly: candy-making is the most precise of the pastry arts. Use an accurate candy thermometer and allow the mixture to reach the temperatures called for in the recipe before proceeding to the next step. Add each ingredient in the order listed by the recipe. Don't attempt to achieve smooth fudge with vigorous stirring after it's reached the soft-ball stage: stirring at the wrong time can actually promote crystallization of sugar into large grains. Small sugar crystals equal smooth fudge that melts on the tongue.
Once the fudge reaches soft-ball stage 240 degrees F (115 degrees C), do not stir it or even shake the pan until it has cooled to about 110 degrees F (43 degrees C). When pouring the fudge from the saucepan to the serving pan, don't scrape the sides or bottom of saucepan or you may introduce unwanted sugar crystals into your finished fudge. For first-time candy makers, look for recipes that call for corn syrup, marshmallows or marshmallow crème: these ingredients prevent crystallization of sugar into large granules, so the texture of the fudge will remain smooth. Recipes using cream or evaporated milk are less likely to curdle than regular milk.
For best results, use a heavy, high-sided saucepan that holds about twice the volume of your candy recipe. A heavy pan is less likely to cause scorching, and the extra room will help prevent boil-overs. You can also save yourself a lot of frustration by having an accurate candy thermometer before you attempt your first batch of fudge. Candy making is a very precise activity. External factors--the temperature of your stove, the type of pan, the temperature of your kitchen and the weather--affect cooking times, but the candy's temperature is always the best measurement to gauge doneness.
Do all your preparation and gather all your equipment before beginning; once you start making fudge, you can't stop in the middle without the risk of ruining the batch. So before you turn on the stove, you should butter the pans, measure the ingredients, and test the candy thermometer. Test the candy thermometer by boiling a pan of water, inserting the thermometer, and ensuring that it reads 212 degrees F (100 degrees C).
Follow the directions faithfully and use good equipment: your fudge should be a sweet success every time.
Once the fudge reaches soft-ball stage 240 degrees F (115 degrees C), do not stir it or even shake the pan until it has cooled to about 110 degrees F (43 degrees C). When pouring the fudge from the saucepan to the serving pan, don't scrape the sides or bottom of saucepan or you may introduce unwanted sugar crystals into your finished fudge. For first-time candy makers, look for recipes that call for corn syrup, marshmallows or marshmallow crème: these ingredients prevent crystallization of sugar into large granules, so the texture of the fudge will remain smooth. Recipes using cream or evaporated milk are less likely to curdle than regular milk.
For best results, use a heavy, high-sided saucepan that holds about twice the volume of your candy recipe. A heavy pan is less likely to cause scorching, and the extra room will help prevent boil-overs. You can also save yourself a lot of frustration by having an accurate candy thermometer before you attempt your first batch of fudge. Candy making is a very precise activity. External factors--the temperature of your stove, the type of pan, the temperature of your kitchen and the weather--affect cooking times, but the candy's temperature is always the best measurement to gauge doneness.
Do all your preparation and gather all your equipment before beginning; once you start making fudge, you can't stop in the middle without the risk of ruining the batch. So before you turn on the stove, you should butter the pans, measure the ingredients, and test the candy thermometer. Test the candy thermometer by boiling a pan of water, inserting the thermometer, and ensuring that it reads 212 degrees F (100 degrees C).
Follow the directions faithfully and use good equipment: your fudge should be a sweet success every time.
old fashion fudge
10:23 PM
Old-Fashioned Fudge
(makes 32 squares)
(makes 32 squares)
1 | cup honey | |
2 | oz. unsweetened chocolate or 1/2 cup cocoa | |
1/4 | teaspoon salt | |
1 | teaspoon vanilla | |
2/3 | cup milk | |
2 | Tablespoons corn syrup | |
2 | Tablespoons butter or margarine | |
1/2 | cup nuts, coarsely chopped |
A Merry Christmas Meme
stolen from One Gal's Musing of course.
1. Candy cane or peppermint patties? Peppermint patties.
2. Sugar or gingerbread cookies? sugar cookies, hmmm, hot out of the oven
3. Tinsel or beaded strands? the strands, but not beaded
4. Multi-colored or same-colored lights? on my tree, different colors!! outside both!
5. Flashing or still lights? on the tree in my house, flashing. outside, i like both
6. Wreaths or mistletoe/holly? mistletoe or holly Wreathes with pinecones...so pretty!!
7. Rudolph or Frosty? Rudolph, although i have to admit, i wish it'd snow butthole deep to a giraffe!!
8. Sledding or snowball fights? its been YEARS since ive sledded....but we've moved up close to sugar mountain and beech mountain, and my husband is really looking forward to getting out and sledding!
9. Snow or ice/icicles? BOTH!!! they both are so beautiful on the trees
10. Snow hat or earmuffs? even though my hair is a mess, hats!!
11. Getting or giving? giving-i think that BEING santa is more fun-i really enjoy it
12. Snow days or plow trucks? snow days as long as i have groceries and meds for my son
13. Stockings or presents? presents
14. Cookies & milk or letter to Santa? both-along with carrots and ranch dip for the reindeer. they get hungry too!!
15. Christmas Eve or Christmas Day? Christmas Eve
16. Log Burning Channel or real thing? real thing-love the smell, esp if its cedar
17. Cards or emails? cards
18. Shoveling or cleaning off the car? cleaning off the car, because i don't have the strength to shovel
19. The Inn’s manger or the animals? Manger
20. Mary & Joseph or The Wise Men? wise men still seek Him, so Mary and Joseph
21. Hot cocoa or eggnog? cocoa
22. Jack Frost or Little Drummer Boy? Little Drummer Boy because he is playing for our Savior
h Queen's Meme #16 ~ You Are On Your Way
Welcome to The Queen's Tuesday Meme #16Sometimes silly. Sometimes serious.
Always fun!
Step out of the box. Be creative.
Use your imagination.
No one's answers are quite like yours.
You Are On Your Way
1. You are at a party in a very bad mood. There is an obnoxious guest with a camera snapping pictures of everyone in sight. Do you allow the photographs or ask them to stop?
i'd HAVE to tell them to quit, esp if they were irritating everyone else
2. You are shopping and watch the lady beside you at the jewelry counter slip an expensive diamond ring in her purse. What do you do?
2. You are shopping and watch the lady beside you at the jewelry counter slip an expensive diamond ring in her purse. What do you do?
i'd have to be a tattler, and rat her out
3. You are on your way to a black tie affair and running late. You are the guest speaker at this event and everyone is waiting for you. A police officer pulls you over for speeding. Do you make up a story or tell him where you are going and try to talk your way out of the citation? Tell us your excuse.
well, i'd just be honest with him-sometimes you get lucky. i have found that if you're in scrubs, you have a better chance of getting lucky (i used to work at a hospital and got stopped going in at 5 am)
4. You are on your way downstairs on Christmas morning to see what Santa Claus left. There are no gifts under the tree. He leaves a note that reads, "You've been VERY naughty this year."
What did you do??!
I'D BE TAKING MY HUSBANDS THINGS BACK FOR A REFUND, THAT'S WHAT I'D DO!! BECAUSE HE'D BE THE BIRD THAT I'D BEEN MISBEHAVING WITH!! WOOHOO!!
3. You are on your way to a black tie affair and running late. You are the guest speaker at this event and everyone is waiting for you. A police officer pulls you over for speeding. Do you make up a story or tell him where you are going and try to talk your way out of the citation? Tell us your excuse.
well, i'd just be honest with him-sometimes you get lucky. i have found that if you're in scrubs, you have a better chance of getting lucky (i used to work at a hospital and got stopped going in at 5 am)
4. You are on your way downstairs on Christmas morning to see what Santa Claus left. There are no gifts under the tree. He leaves a note that reads, "You've been VERY naughty this year."
What did you do??!
I'D BE TAKING MY HUSBANDS THINGS BACK FOR A REFUND, THAT'S WHAT I'D DO!! BECAUSE HE'D BE THE BIRD THAT I'D BEEN MISBEHAVING WITH!! WOOHOO!!
5. You are halfway through a first date with someone you really like. Suddenly your ex walks in and sits down at the table beside you. What do you do?
depending on which ex-husband it was.......i'd introduce them, (i've had to do this before with the last one. JERK!!)
6. You are on your way to meet a billionaire. She is going to give you enough money to live on for the rest of your life IF you can answer this question correctly: Which came first the chicken or the egg?
just like God created adam and eve as adults, i believe He did all the animals as well, so....the chicken, of course
7. You are on your way to the sun and moon and stars for an intergalactic vacation.
You crash into a rainbow.
What do you find in your pot of gold?
AN ACF PASTRY CHEF CERTIFICATION, WITH ALL THE DUES PAID FOR LIFE, AND MY VERY OWN ARTISIAN BAKERY~and making cakes like "the ace of cakes"!WITH A COUPLE OF DEAR FRIENDS WORKING WITH ME, AND MY HUSBAND OF COURSE, TASTING THE DOUGHNUTS. WE HAVE SUCH A SUCCESSFUL BUSINESS, THAT WE HAVE BEEN ABLE TO BUY SOME PROPERTY WHERE I CAN HAVE SOME CHICKENS AND BUFFALOS. WOOHOO!!! Pistachio Biscochitos
4:58 PM
Pistachio Biscochitos
3 cups flour
1 1/2 teaspoons baking powder
1 teaspoon anise seeds, crushed
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup shelled, roasted and salted pistachios, chopped
1 cup (2 sticks) butter, softened
1/3 cup raw sugar (see note below)
1/3 cup dark brown sugar, packed
1 large egg
1 teaspoon almond extract
1 teaspoon orange extract
2 teaspoons orange zest
Colored sugar, for decoration
In medium bowl, combine flour, baking powder, anise seeds, cinnamon, salt and pistachios; set aside. In large bowl, beat together butter and sugars with an electric mixer until light and fluffy. Add egg, extracts and zest; mix to combine. Gradually add flour mixture; mixing well.
Divide dough in two pieces and place each piece on large sheet of plastic wrap. Flatten into 1/2-inch thick discs, wrap and refrigerate until firm enough to roll out, about 30 to 45 minutes.
Preheat oven to 350 degrees. Roll dough out until 1/4-inch thick and cut into desired shapes. Place cookies on parchment-lined baking sheets. Decorate with colored sugars, if desired. Bake 9 to 11 minutes, until golden and crisp.
Cool cookies on pan 3 to 4 minutes. Remove to wire rack to cool completely. Store in airtight container for up to 1 week. Yield: 5 dozen cookies.
Note: Demerara and Turbinado are two common types of raw sugar.
Roth Family Christmas Cookies (Sour Cream Cookies)
As offered by Kathy
Makes 3 to 4 dozen cookies depending on the size of your cut outs
1 cup butter (softened)
2 eggs beaten
1 tsp vanilla (clear if you have it)
2 cups white sugar
4 1/2 cups flour
Pinch of salt
1 tsp. baking soda
1 cup sour cream
Cream butter, add eggs, vanilla and sugar and mix well. In a smaller bowl sift flour, salt and baking soda. Add flour mixture alternately with sour cream about a half cup at a time into butter mixture.
Separate batter into four small bowls and refrigerate until cold (I do this overnight). Cover the dough with plastic wrap. Separating the dough also keeps most of the batter cool while you are working with each batch. Sometimes I make cookie dough a few days ahead if it fits into my schedule
I roll the dough out on a floured counter top. I make my cookies a number of different ways. First, the thinner you roll the cookie dough the crisper they get. More like a sugar cookie, only better. Christmas cookies are great this way because I always frost and decorate them. The second way (and the way my family likes them the best) is to roll them out a bit thicker. They turn into a cake cookie. Very moist, and again, great with frosting.
For the Frosting
1/2 cup of butter, room temperature
1 tsp of vanilla (or other flavoring. Your choice. Maple, orange or almond would work well)
2 cups of powdered sugar
Milk (as needed for consistency)
Instructions, from Kathy's notes
This is what I do. I usually take about 1/4 cup soft butter (room temp) and put in 1 tsp. of vanilla. Then add about 2 cups powder sugar (again adding slowly one-half cup at a time) and mix. Slowly add milk until the consistency would be easy to spread on cookies. Now I always make my frosting as the cookies are baking because I want the frosting to set a bit because it tends to thicken and I may need to add more milk. It really is just a feel on how you want the frosting to look and spread. Often bakeries have a frosting on their cookies that is a sort of a glaze, but I like mine thicker without that glaze smooth look. More like a cake frosting.
I have also used almond flavoring or maple syrup instead of vanilla. But again it will make the frosting sort of off color. Works ok if you add coloring to the frosting. I guess I didn't put that information in the recipe. When Callie (my grand-daughter) comes over we make cookies and she loves to put food coloring into the frosting. We have had blue hearts and green ginger bread men. I think she is going for that Picasso look. Frost the cookies when they are cool and the frosting is at the consistency you like.
Storage:
I usually put mine in a glass cookie jar when folks are coming over. If I need to keep them longer, there are two places I put them. I always put them in an airtight container or plastic zip lock bag. I put them in the refrigerator, or in the winter I put mine on a shelf in the garage. (Kathy lives in Wisconsin). Most of the time I don't need to store cookies. They are eaten or I send them home with guests. They do freeze well. The cookie dough also freezes well. Again, freeze the dough in small portions. A small portion would be 1/4 of the recipe.
Send email to Zola at zolacooks@gmail.com.
As offered by Kathy
Makes 3 to 4 dozen cookies depending on the size of your cut outs
1 cup butter (softened)
2 eggs beaten
1 tsp vanilla (clear if you have it)
2 cups white sugar
4 1/2 cups flour
Pinch of salt
1 tsp. baking soda
1 cup sour cream
Cream butter, add eggs, vanilla and sugar and mix well. In a smaller bowl sift flour, salt and baking soda. Add flour mixture alternately with sour cream about a half cup at a time into butter mixture.
Separate batter into four small bowls and refrigerate until cold (I do this overnight). Cover the dough with plastic wrap. Separating the dough also keeps most of the batter cool while you are working with each batch. Sometimes I make cookie dough a few days ahead if it fits into my schedule
I roll the dough out on a floured counter top. I make my cookies a number of different ways. First, the thinner you roll the cookie dough the crisper they get. More like a sugar cookie, only better. Christmas cookies are great this way because I always frost and decorate them. The second way (and the way my family likes them the best) is to roll them out a bit thicker. They turn into a cake cookie. Very moist, and again, great with frosting.
For the Frosting
1/2 cup of butter, room temperature
1 tsp of vanilla (or other flavoring. Your choice. Maple, orange or almond would work well)
2 cups of powdered sugar
Milk (as needed for consistency)
Instructions, from Kathy's notes
This is what I do. I usually take about 1/4 cup soft butter (room temp) and put in 1 tsp. of vanilla. Then add about 2 cups powder sugar (again adding slowly one-half cup at a time) and mix. Slowly add milk until the consistency would be easy to spread on cookies. Now I always make my frosting as the cookies are baking because I want the frosting to set a bit because it tends to thicken and I may need to add more milk. It really is just a feel on how you want the frosting to look and spread. Often bakeries have a frosting on their cookies that is a sort of a glaze, but I like mine thicker without that glaze smooth look. More like a cake frosting.
I have also used almond flavoring or maple syrup instead of vanilla. But again it will make the frosting sort of off color. Works ok if you add coloring to the frosting. I guess I didn't put that information in the recipe. When Callie (my grand-daughter) comes over we make cookies and she loves to put food coloring into the frosting. We have had blue hearts and green ginger bread men. I think she is going for that Picasso look. Frost the cookies when they are cool and the frosting is at the consistency you like.
Storage:
I usually put mine in a glass cookie jar when folks are coming over. If I need to keep them longer, there are two places I put them. I always put them in an airtight container or plastic zip lock bag. I put them in the refrigerator, or in the winter I put mine on a shelf in the garage. (Kathy lives in Wisconsin). Most of the time I don't need to store cookies. They are eaten or I send them home with guests. They do freeze well. The cookie dough also freezes well. Again, freeze the dough in small portions. A small portion would be 1/4 of the recipe.
Send email to Zola at zolacooks@gmail.com.
latin lace florentines
1:22 PM
Latin Lace Florentines
Makes 4 dozen cookies
The lacy texture of this traditional Florentine results from its thin, buttery batter giving the cookie a festive holiday look and feel. A surprising hint of chili powder nicely balances the Florentine's crisp texture and slight sweetness.
Ingredients:
3/4 cup quick-cooking oats
3/4 cup flour
3/4 cup sugar
1 teaspoon ground cinnamon
3/4 teaspoon chili powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sliced almonds
10 tablespoons (1 1/4 sticks) butter, melted
1/4 cup half-and-half or whole milk
1/4 cup light corn syrup
1 teaspoon pure vanilla extract
4 ounces fine-quality bittersweet chocolate, chopped*
Cooking Directions:
Preheat the oven to 350ºF with oven rack in the middle. Line baking sheet with a silicone baking mat or heavy-duty aluminum foil buttered generously.
In a large bowl, whisk together the oats, flour, sugar, cinnamon, chili powder, baking soda and salt. Stir in almonds.
Add butter, half-and-half (or milk), corn syrup and vanilla. Stir to combine.
Scoop heaping teaspoons of batter onto the prepared sheet at least 3 inches apart, six cookies per sheet. Bake one sheet at a time until the cookies are flat and browned around the edges, 7 to 9 minutes. Cool cookies on the sheet several minutes, until firm enough to transfer to a cooling rack.
When all cookies are baked, melt the chocolate in a metal bowl set over a pan of simmering water. Using a very small tipped pastry bag or the tines of a fork, drizzle over cooled cookies.
Makes 4 dozen cookies
The lacy texture of this traditional Florentine results from its thin, buttery batter giving the cookie a festive holiday look and feel. A surprising hint of chili powder nicely balances the Florentine's crisp texture and slight sweetness.
Ingredients:
3/4 cup quick-cooking oats
3/4 cup flour
3/4 cup sugar
1 teaspoon ground cinnamon
3/4 teaspoon chili powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sliced almonds
10 tablespoons (1 1/4 sticks) butter, melted
1/4 cup half-and-half or whole milk
1/4 cup light corn syrup
1 teaspoon pure vanilla extract
4 ounces fine-quality bittersweet chocolate, chopped*
Cooking Directions:
Preheat the oven to 350ºF with oven rack in the middle. Line baking sheet with a silicone baking mat or heavy-duty aluminum foil buttered generously.
In a large bowl, whisk together the oats, flour, sugar, cinnamon, chili powder, baking soda and salt. Stir in almonds.
Add butter, half-and-half (or milk), corn syrup and vanilla. Stir to combine.
Scoop heaping teaspoons of batter onto the prepared sheet at least 3 inches apart, six cookies per sheet. Bake one sheet at a time until the cookies are flat and browned around the edges, 7 to 9 minutes. Cool cookies on the sheet several minutes, until firm enough to transfer to a cooling rack.
When all cookies are baked, melt the chocolate in a metal bowl set over a pan of simmering water. Using a very small tipped pastry bag or the tines of a fork, drizzle over cooled cookies.
Cookbook author explains how to fritter away your Hanukkah
Thursday, December 03, 2009
I recently was contacted by a playwright developing a project about Jews living around 2,000 years ago and requesting information on what kinds of food Jewish families ate back then to celebrate Hanukkah. I had to disappoint her. They would not have made any specific Hanukkah dishes.
Although the eight-day celebration of Hanukkah is prominent in American Jewish life, before the 20th century, it was regarded as a rather minor festival with little attached ritual or foods. Most probably, the residents of ancient Judea simply lit their clay lamps at nightfall and went about their daily routines.
However, around the 14th century, two types of food -- fried foods and cheese -- became associated with the holiday by virtue of tradition and legend.
The cheese custom grew out of a medieval misunderstanding of one of the books of the Apocrypha, Judith, composed around 115 BCE (Before the Common Era).
Fried foods came to represent the miracle of the oil, an account first mentioned in the Babylonian Talmud (circa 500 CE). The Talmud relates how Jewish rebels reclaimed the Temple in Jerusalem from the Seleucids in either 164 or 165 BCE, to find but a single small container of untainted olive oil. Although only enough oil to burn in the Temple's seven-branched candelabra for one day, the flame lasted for eight days.
Although the rabbis of the Talmud appreciated the restoration of the Temple (Hanukkah means "dedication" in Hebrew), they were less than fond of the Maccabees, who, after the victory over the Seleucids, seized power and became a corrupt dynasty, directly leading to the tragic entry of Rome into Judea in 63 BCE.
About a millennium and a half after the Maccabees' victory, fried foods and cheese emerged as the two preeminent food symbols of Hanukkah. Sometimes the two merged, as in cheese fritters and cheese pancakes.
Many of those Roman culinary techniques were preserved and expanded in the Moslem world. Medieval Arabs may have been the first to deep-fry blobs of yeast dough, the earliest record appearing in the 1226 cookbook Kitab al Tabikh by Muhammad al-Baghdadi as luqmat al-qadi (mouthful of the judge). The Arabs and Turks spread these irregularly shaped deep-fried yeast-batter balls from India to the Maghreb to the Balkans, called bimuelos in Ladino, lokma in Turkey, loukoumades in Greek, and awamee in Arabic. It would later give rise to the Italian zeppola and Dutch oliekoeken (oil cakes). The loose lokma batter also was used to make a medieval type of funnel cake, popular from the Maghreb to India, called zangula and zelabiya.
Lokma and zangula are prepared throughout the region today in much the same way as they were a thousand years ago. What particularly differentiates these ancient Middle Eastern fritters from European doughnuts is the absence of eggs or dairy products in the batter, although some modern versions do add eggs, making the texture firmer as well as less likely to absorb oil. In the Middle East, the fried doughnuts are traditionally dipped into a sugar syrup; Europeans prefer to roll them in sugar. For a fancier presentation, the lokma are mounded and sprinkled with chopped pistachio nuts.
Many of these innovations gradually made their way northward. These new dishes and techniques were primarily transmitted in three ways: the marriage of an Italian aristocrat to a foreign king or queen; the Catholic clergy, as many monasteries and convents retained Roman culinary techniques as well as developed their own; and Jews, who traded or relocated throughout Europe.
Commonly, a new item would appear in an Italian source, then show up in Germany about a century or so later.
Thus a new term appeared in early 14th-century Europe for deep-fried dumplings, either sweet or savory, in Italy known as frittelle and frictelle, from the Latin frictus (past participle of frigere, "to roast"). In France, these deep-fried dumplings became known as en friture. In modern French, the term frit is generally reserved for fried potatoes (pommes frites), while fritters are known as beignets. Fritters were called pfannkuchen, krapfen, and puffer in Germany and plinz in Austria. In Yiddish, they became fritlach, connoting that this dish reached the Ashkenazim from Italy and not central Europe.
In northern Europe, oil was scarce and expensive. Consequently, fried Hanukkah foods there typically consisted of pancakes in a thin layer of schmaltz (rendered poultry fat). The original latkes, from Italy, were made from curd cheese. The Jewish dietary laws, however, do not allow frying cheese in schmaltz. So most northeastern Europeans switched to buckwheat pancakes (blini without the caviar) and, in the mid-19th century, to potatoes. (Yes, that late! The Maccabees never saw a potato let alone a potato pancake.)
Another widespread northeastern European Hanukkah dish was ritachlich, a salad of shredded black radishes fried in schmaltz.
Jews in Poland adopted a local doughnut, paczki in Polish, filled with preserves, most notably prune lekvar and rose petal preserves. Jews called them ponchiks. Still, latkes remained more common in Poland, as oil remained expensive. A century or so later, when the ponchik made its way to Israel, it acquired the name sufganiyot and went on to become the national Hanukkah food.
Unlike northern Europe, oil in the Mediterranean region was generally abundant and the Jews living in that area took to deep-frying many of their new Hanukkah treats. Sephardim enjoy bimuelos as well as strips of pastry called shamlias and, in Greece, diples. Moroccans prepare debla, a fried pastry strip rolled to resemble a rose. Dutch Jews, reflecting the strong Sephardic presence there, make braided pastry strips called koeksisters.
Algerians fry various doughnuts called sefengor kindel, some filled with plums. Tunisians serve orange doughnuts called yoyos. The Bene Israel in India prepare a fried milk pastry called gulab jamun. Italians dip frittelle, deep-fried diamond-shaped pieces of yeast dough, into honey. Middle Eastern cooks, besides dough balls, also make an array of pancakes and fry sweetened grain puddings called halva. In many Sephardic communities, members of wealthier families would bring trays of sweets to less fortunate ones on Hanukkah.
The key to making nongreasy fritters is the temperature of the oil; if it is too hot, the outside of the dough burns before the inside has cooked, but if the oil is too low, the dough absorbs too much oil.
In a large bowl, combine flour and salt and make a well in center. In the well, pour yeast mixture, remaining water, and, if using, egg, and stir until smooth. The dough will not be very thick. Cover and let rise at room temperature until double in bulk, about 2 hours.
Heat 2 inches oil over medium heat to 365 degrees.
Stir batter down. Dip a teaspoon or tablespoon into cold water and use spoon to drop the dough into the hot oil. (Moisten your fingers to prevent sticking.) In batches, fry dough balls until golden brown on all sides, 2 to 3 minutes total. Drain on paper towels.
Dip warm dough balls into cooled syrup or sprinkle with confectioners' sugar. Serve immediately.
Pour batter from a large spoon or squeeze it from a plastic squeeze bottle or pastry bag into the hot oil in a spiral fashion into a 6-inch-long coil. Fry, turning once, until golden brown on all sides, about 1 1/2 minutes per side. Drain on paper towels.
Makes about 24 medium or 48 small cakes.
-- Gil Marks
Sephardic Cheese Fritters (Bolos de Keso)
In a deep, heavy skillet or saucepan, heat 1 to 2 inches of oil over medium heat to 375 degrees.
Drop batter by tablespoonfuls into oil and fry, turning occasionally, until golden brown on all sides, about 2 minutes. Drain on paper towels. If desired, dip in sugar syrup or sprinkle with confectioners' sugar. Serve immediately.
Makes about 48 fritters.
-- Gil Marks
In a deep, heavy skillet or saucepan, heat 1 to 2 inches of oil over medium heat to 375 degrees.
Dip or fold fruit slices into batter. Fry, 2 or 3 at a time, until golden brown on all sides, about 1 1/2 minutes per side. Using a slotted spoon, remove fritters and drain on paper towels. Sprinkle with sugar and serve warm. Keep fritters warm in a 250-degree oven while preparing remaining fritters.
Makes about 12.
Makes about 1 1/2 cups.
-- Gil Marks
Although the eight-day celebration of Hanukkah is prominent in American Jewish life, before the 20th century, it was regarded as a rather minor festival with little attached ritual or foods. Most probably, the residents of ancient Judea simply lit their clay lamps at nightfall and went about their daily routines.
However, around the 14th century, two types of food -- fried foods and cheese -- became associated with the holiday by virtue of tradition and legend.
The cheese custom grew out of a medieval misunderstanding of one of the books of the Apocrypha, Judith, composed around 115 BCE (Before the Common Era).
Fried foods came to represent the miracle of the oil, an account first mentioned in the Babylonian Talmud (circa 500 CE). The Talmud relates how Jewish rebels reclaimed the Temple in Jerusalem from the Seleucids in either 164 or 165 BCE, to find but a single small container of untainted olive oil. Although only enough oil to burn in the Temple's seven-branched candelabra for one day, the flame lasted for eight days.
Culinary conquests
The Talmud does not touch on the military campaigns, the first known war of religious freedom, waged by the family of priests known as the Hashmoneans or Maccabees. Neither the Books of the Maccabees nor Josephus, the first-century historian who claimed to be descended from Judah Maccabee's brother, Jonathan, mentioned anything about the oil miracle.Although the rabbis of the Talmud appreciated the restoration of the Temple (Hanukkah means "dedication" in Hebrew), they were less than fond of the Maccabees, who, after the victory over the Seleucids, seized power and became a corrupt dynasty, directly leading to the tragic entry of Rome into Judea in 63 BCE.
About a millennium and a half after the Maccabees' victory, fried foods and cheese emerged as the two preeminent food symbols of Hanukkah. Sometimes the two merged, as in cheese fritters and cheese pancakes.
From Rome to Arabia
Fried pastries were hardly new. Deep-fried dough was popular among Romans, including, as recounted by Cato the Elder (around 160 BCE), cheese fritters called globi/globuli (balls). Later, the Roman cookbook author Apicius (around 400 CE) described the making of fried strips of dough coated in honey and pepper or the ubiquitous pungent Roman condiment garum (fermented fish sauce). After the fall of the Roman Empire, however, these fried doughs, as did many dishes and culinary techniques, disappeared from much of Europe.Many of those Roman culinary techniques were preserved and expanded in the Moslem world. Medieval Arabs may have been the first to deep-fry blobs of yeast dough, the earliest record appearing in the 1226 cookbook Kitab al Tabikh by Muhammad al-Baghdadi as luqmat al-qadi (mouthful of the judge). The Arabs and Turks spread these irregularly shaped deep-fried yeast-batter balls from India to the Maghreb to the Balkans, called bimuelos in Ladino, lokma in Turkey, loukoumades in Greek, and awamee in Arabic. It would later give rise to the Italian zeppola and Dutch oliekoeken (oil cakes). The loose lokma batter also was used to make a medieval type of funnel cake, popular from the Maghreb to India, called zangula and zelabiya.
Lokma and zangula are prepared throughout the region today in much the same way as they were a thousand years ago. What particularly differentiates these ancient Middle Eastern fritters from European doughnuts is the absence of eggs or dairy products in the batter, although some modern versions do add eggs, making the texture firmer as well as less likely to absorb oil. In the Middle East, the fried doughnuts are traditionally dipped into a sugar syrup; Europeans prefer to roll them in sugar. For a fancier presentation, the lokma are mounded and sprinkled with chopped pistachio nuts.
A fritter by any name
For centuries after the First Crusade (1095), Moorish Spain and Renaissance Italy, the latter the axis of trade between Europe and the East, served as the epicenters of European culinary advances.Many of these innovations gradually made their way northward. These new dishes and techniques were primarily transmitted in three ways: the marriage of an Italian aristocrat to a foreign king or queen; the Catholic clergy, as many monasteries and convents retained Roman culinary techniques as well as developed their own; and Jews, who traded or relocated throughout Europe.
Commonly, a new item would appear in an Italian source, then show up in Germany about a century or so later.
Thus a new term appeared in early 14th-century Europe for deep-fried dumplings, either sweet or savory, in Italy known as frittelle and frictelle, from the Latin frictus (past participle of frigere, "to roast"). In France, these deep-fried dumplings became known as en friture. In modern French, the term frit is generally reserved for fried potatoes (pommes frites), while fritters are known as beignets. Fritters were called pfannkuchen, krapfen, and puffer in Germany and plinz in Austria. In Yiddish, they became fritlach, connoting that this dish reached the Ashkenazim from Italy and not central Europe.
In northern Europe, oil was scarce and expensive. Consequently, fried Hanukkah foods there typically consisted of pancakes in a thin layer of schmaltz (rendered poultry fat). The original latkes, from Italy, were made from curd cheese. The Jewish dietary laws, however, do not allow frying cheese in schmaltz. So most northeastern Europeans switched to buckwheat pancakes (blini without the caviar) and, in the mid-19th century, to potatoes. (Yes, that late! The Maccabees never saw a potato let alone a potato pancake.)
Another widespread northeastern European Hanukkah dish was ritachlich, a salad of shredded black radishes fried in schmaltz.
Jews in Poland adopted a local doughnut, paczki in Polish, filled with preserves, most notably prune lekvar and rose petal preserves. Jews called them ponchiks. Still, latkes remained more common in Poland, as oil remained expensive. A century or so later, when the ponchik made its way to Israel, it acquired the name sufganiyot and went on to become the national Hanukkah food.
Unlike northern Europe, oil in the Mediterranean region was generally abundant and the Jews living in that area took to deep-frying many of their new Hanukkah treats. Sephardim enjoy bimuelos as well as strips of pastry called shamlias and, in Greece, diples. Moroccans prepare debla, a fried pastry strip rolled to resemble a rose. Dutch Jews, reflecting the strong Sephardic presence there, make braided pastry strips called koeksisters.
Algerians fry various doughnuts called sefengor kindel, some filled with plums. Tunisians serve orange doughnuts called yoyos. The Bene Israel in India prepare a fried milk pastry called gulab jamun. Italians dip frittelle, deep-fried diamond-shaped pieces of yeast dough, into honey. Middle Eastern cooks, besides dough balls, also make an array of pancakes and fry sweetened grain puddings called halva. In many Sephardic communities, members of wealthier families would bring trays of sweets to less fortunate ones on Hanukkah.
The key to making nongreasy fritters is the temperature of the oil; if it is too hot, the outside of the dough burns before the inside has cooked, but if the oil is too low, the dough absorbs too much oil.
Middle Eastern Deep-Fried Dough Balls (Lokma/Bimuelos)
- 1/4-ounce package (2 1/2 teaspoons) active dry yeast or .6-ounce cake fresh yeast
- 2 cups warm water (105 to 110 degrees for dry yeast; 80 to 85 degrees for fresh yeast), divided
- 1 teaspoon granulated sugar
- 2 1/2 cups all-purpose flour
- 1/8 teaspoon salt
- 1 large egg, lightly beaten (optional)
- Vegetable oil for deep-frying
- 2 cups cooled sugar syrup or confectioners' sugar
In a large bowl, combine flour and salt and make a well in center. In the well, pour yeast mixture, remaining water, and, if using, egg, and stir until smooth. The dough will not be very thick. Cover and let rise at room temperature until double in bulk, about 2 hours.
Heat 2 inches oil over medium heat to 365 degrees.
Stir batter down. Dip a teaspoon or tablespoon into cold water and use spoon to drop the dough into the hot oil. (Moisten your fingers to prevent sticking.) In batches, fry dough balls until golden brown on all sides, 2 to 3 minutes total. Drain on paper towels.
Dip warm dough balls into cooled syrup or sprinkle with confectioners' sugar. Serve immediately.
Variation
Middle Eastern Funnel Cakes (Zelebi)Pour batter from a large spoon or squeeze it from a plastic squeeze bottle or pastry bag into the hot oil in a spiral fashion into a 6-inch-long coil. Fry, turning once, until golden brown on all sides, about 1 1/2 minutes per side. Drain on paper towels.
Makes about 24 medium or 48 small cakes.
-- Gil Marks
Sephardic Cheese Fritters (Bolos de Keso)
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon baking powder
- 1/8 teaspoon salt
- 1 pound farmer's cheese, queso fresco, or mild soft goat cheese
- 4 large eggs, lightly beaten
- 3 tablespoons sugar or to taste
- 1 tablespoon unsalted butter, melted
- 1/2 teaspoon vanilla extract or brandy
- 1/2 teaspoon grated lemon zest
- About 6 cups vegetable or peanut oil for deep-frying
- 2 cups cooled sugar syrup or confectioners' sugar (optional)
In a deep, heavy skillet or saucepan, heat 1 to 2 inches of oil over medium heat to 375 degrees.
Drop batter by tablespoonfuls into oil and fry, turning occasionally, until golden brown on all sides, about 2 minutes. Drain on paper towels. If desired, dip in sugar syrup or sprinkle with confectioners' sugar. Serve immediately.
Makes about 48 fritters.
-- Gil Marks
German Fruit Fritters (Fritlach)
For the batter
- 1 cup unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup milk, soy milk, sweet wine, flat beer, or water
- 2 large eggs
- 2 tablespoons melted butter or vegetable oil
- 1 tablespoon sugar
- 1 teaspoon vanilla extract, 1 tablespoon rum or brandy, or 1 teaspoon lemon juice
- 3 medium apples, peeled, cored, and cut into 1/4-inch-thick rings; 4 to 5 firm medium bananas, peeled and cut lengthwise into 2-inch pieces; 1 1/2 cups pitted sour cherries; or 1 ripe pineapple, peeled, cored and sliced (or 12 canned pineapple rings)
- About 6 cups vegetable or peanut oil for deep-frying
- About 1/2 cup confectioners' or granulated sugar for dusting or maple syrup
In a deep, heavy skillet or saucepan, heat 1 to 2 inches of oil over medium heat to 375 degrees.
Dip or fold fruit slices into batter. Fry, 2 or 3 at a time, until golden brown on all sides, about 1 1/2 minutes per side. Using a slotted spoon, remove fritters and drain on paper towels. Sprinkle with sugar and serve warm. Keep fritters warm in a 250-degree oven while preparing remaining fritters.
Makes about 12.
Sugar Syrup
- 2 cups sugar (or 1 cup sugar and 1 cup honey)
- 1 cup water
- 2 teaspoons lemon juice
- 1 tablespoon orange blossom water or rose water (optional)
Makes about 1 1/2 cups.
-- Gil Marks
Gil Marks (gilmarks.com) is the author of four cookbooks, including the James Beard Award-winning "Olive Trees and Honey" and "The World of Jewish Cooking," and is currently editing his forthcoming (from Wiley) encyclopedia of Jewish food.
Read more: http://www.post-gazette.com/pg/09337/1017912-34.stm#ixzz0YstY0yJ6
The Shopping Madness Meme (aka The Naked Mannequin Saga)
1. What is favorite item to shop for and why?
2. Quality vs. Price. Will you buy off-brand replicas at a discount store or must you have the real thing? Why or why not?
yes, i will buy store brand-fabric softener sheets, some grocery items, shampoo, dish detergent-until i get a bad product-then i will buy the real thing-like toilet paper and wash detergent
3. Have you ever asked a sales clerk to remove something from display if it is the last one in the store? Tell us what special something would make you strip the clothes off a mannequin.
the only time i've done that is when a kmart type store was closing and i needed a curling iron. it was the last one left and they did get it for me! i haven't seen anything clothing wise that i've done that for
4. I really don't care if a guy goes shopping with me. I'm in my own zone and always have a plan. Are you an alone-shopper or would you like to have company?
5. Have you ever done anything other than actually try on clothes in a dressing room? (I have no idea why this question followed the previous one. Ahem.)
i dont think i should answer this one, (ahem back at ya dont need to incriminate myself)
6. Do you like or do you get annoyed when salesclerks and store management follows you around asking "May I help you?" a million times? (I have no idea why this question followed the previous one.)
7.. Create your very own store-brand name. (ie; Toys 'R Us, WalMart) What would YOUR establishment's name be? it would be an artisian bakery, specializing in pastries and cakes
Place the name on this sign. When we are finished with this meme, I'll put them all together and we'll have our very own shopping mall.
If you don't know how to write on this from your computer, go to imagechef.com and find it in the "signs" category. It's simple.
1. What is favorite item to shop for and why?
i just love to shop-doesn't have to be for anything in particular-i think that i love to WINDOW SHOP more than anything-but since its implies here that we're actually purchasing, i think probably electonics, things for my computer
2. Quality vs. Price. Will you buy off-brand replicas at a discount store or must you have the real thing? Why or why not?
yes, i will buy store brand-fabric softener sheets, some grocery items, shampoo, dish detergent-until i get a bad product-then i will buy the real thing-like toilet paper and wash detergent
the only time i've done that is when a kmart type store was closing and i needed a curling iron. it was the last one left and they did get it for me! i haven't seen anything clothing wise that i've done that for (which begs the question...Are all mannequins born naked?)
shhh......yes, and they LOVE it!! the only reason they wear clothes are because they HAVE to wear them when they work!! this is how they lounge around the house.....4. I really don't care if a guy goes shopping with me. I'm in my own zone and always have a plan. Are you an alone-shopper or would you like to have company?
i prefer to go alone because if my husband goes with me, i can't buy as much as i want because he's always sticking what HE wants in the buggy!
5. Have you ever done anything other than actually try on clothes in a dressing room? (I have no idea why this question followed the previous one. Ahem.)
i dont think i should answer this one, (ahem back at ya dont need to incriminate myself)
6. Do you like or do you get annoyed when salesclerks and store management follows you around asking "May I help you?" a million times? (I have no idea why this question followed the previous one.)
i HATE it!! unless i've found what i want and they have all disappeared. it seems they want sometimes that they want things to fly off the shelf, but they'd rather catch you stealing it, than to actually help you purchase it
7.. Create your very own store-brand name. (ie; Toys 'R Us, WalMart) What would YOUR establishment's name be? it would be an artisian bakery, specializing in pastries and cakesPlace the name on this sign. When we are finished with this meme, I'll put them all together and we'll have our very own shopping mall.
If you don't know how to write on this from your computer, go to imagechef.com and find it in the "signs" category. It's simple.
Awesome Christmas lights
9:16 AM
I love Christmas lights. They’re a great way to get in the holiday spirit. Richard Holdman has holiday spirit coming out of his ears. Or that’s the impression you’d get from looking at his house.
Holdman’s Christmas display is wild. It’s more than 45,000 lights hung with care. All are computer controlled and choreographed to music. Watch his house dance to a remixed version of Amazing Grace.Amazing Grace Techno - Computer Controlled Christmas Lights from Richard Holdman on Vimeo.
Awesome Christmas lights