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ottermum

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  1. ROTFL!!! I may need one of those...
  2. WOW!! I'm getting slightly drunk just reading that, CW. ;D Thanks so much for sharing it, and please thank your mom for me! I'm not sure how that could be altered, other than reducing the amount of bourbon (and really, who'd want that? Lol!) and nuts. Maybe the key would be to make them small thus indulge in a smaller amount? Or look at it as a points "splurge" and adjust your food day according? Or I'll just shut up and you can all do what you want?
  3. I cannot repost the recipes here, I continually get errors when I hit "Save". So please follow the link to find them.
  4. 9) Spiced Vanilla Cookies In step 2, you'll get best results if you keep dough portions chilled and work on only one portion at a time. 10.1 ounces all-purpose flour (about 2 1/4 cups) 1 tablespoon ground cinnamon 1/2 teaspoon grated nutmeg 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup sugar 3 tablespoons butter, softened 2 tablespoons canola oil 1/4 cup light-colored corn syrup 1 tablespoon vanilla extract 1 large egg white 1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, nutmeg, baking soda, and salt in a medium bowl, stirring with a whisk. Combine sugar, butter, and oil in a large bowl; beat with a mixer at medium speed until smooth. Add syrup, vanilla, and egg white to sugar mixture, beating until well blended. Gradually add flour mixture to sugar mixture; beat at low speed just until combined. Divide dough in half; roll each half into a ball. Cover with plastic wrap; chill 1 hour. 2. Working with 1 portion at a time, gently press dough into a 4-inch square on heavy-duty plastic wrap. Cover with additional plastic wrap. Roll dough, still covered, to a 1/16-inch thickness. Repeat procedure with the remaining dough; freeze 30 minutes. 3. Preheat oven to 375°. 4. Working with 1 portion at a time, remove top sheet of plastic wrap. Turn dough over; remove remaining plastic wrap. Cut with a 2-inch round cutter into 22 cookies; place cookies 2 inches apart on a baking sheet lined with parchment paper. Repeat procedure with remaining dough portion. Bake at 375° for 8 minutes or until lightly browned. Cool on pans 5 minutes. Remove from pans; cool on wire racks. Repeat procedure with remaining dough. Yield: 44 cookies (serving size: 2 cookies) CALORIES 98 (27% from fat); FAT 2.9g (sat 1.1g,mono 1.2g,poly 0.4g); IRON 0.7mg; CHOLESTEROL 4mg; CALCIUM 5mg; CARBOHYDRATE 16.4g; SODIUM 57mg; PROTEIN 1.4g; FIBER 0.5g Cooking Light, DECEMBER 2008 10) Fig-Pecan Macaroons Macaroons almost always have nuts and egg whites in the ingredient list. This rendition also features intensely sweet dried figs. Be sure to remove and discard the hard stems of the figs before chopping them. 1 cup chopped pecans 1 teaspoon ground cinnamon 2 teaspoons grated lemon rind 1/4 teaspoon cream of tartar Dash of salt 2 large egg whites 1 3/4 cups powdered sugar, divided 3/4 cup finely chopped dried Black Mission figs (about 8) 1. Preheat oven to 300°. 2. Combine pecans and cinnamon in a food processor; process until finely ground. Add rind; process until blended. 3. Place cream of tartar, salt, and egg whites in a large bowl; beat with a mixer at medium speed until foamy. Increase speed to high, and beat until stiff peaks form. Place 2 tablespoons sugar in a small bowl. Gradually add remaining sugar to egg mixture; beat at low speed until blended. Fold in pecan mixture. Add figs to reserved sugar, tossing to coat; fold fig mixture into egg mixture. 4. Cover 2 baking sheets with parchment paper. Drop egg mixture by rounded teaspoonfuls 1 inch apart on prepared baking sheets. Bake at 300° for 20 minutes or until bottom edges are lightly browned. Place pans on wire racks; cool completely. Yield: 4 dozen (serving size: 2 macaroons) CALORIES 86 (38% from fat); FAT 3.6g (sat 0.3g,mono 2g,poly 1.1g); IRON 0.3mg; CHOLESTEROL 0.0mg; CALCIUM 15mg; CARBOHYDRATE 13.6g; SODIUM 12mg; PROTEIN 1g; FIBER 1.2g Cooking Light, DECEMBER 2008
  5. Arrived in my email box, and I figured I could put it here to both share and have again next year. 1) Oatmeal, Chocolate Chip, and Pecan Cookies These easy drop cookies are crisp on the outside and slightly chewy on the inside. Chocolate minichips disperse better in the batter, but you can use regular chips. 1 1/4 cups all-purpose flour (about 5 1/2 ounces) 1 cup regular oats 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup granulated sugar 1/2 cup packed brown sugar 1/3 cup butter, softened 1 1/2 teaspoons vanilla extract 1 large egg 1/4 cup chopped pecans, toasted 1/4 cup semisweet chocolate minichips Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt), stirring with a whisk; set aside. Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat until blended. Gradually add flour mixture, beating at low speed just until combined. Stir in pecans and minichips. Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 12 minutes or until edges of cookies are lightly browned. Cool on pans 2 minutes. Remove cookies from pans; cool on wire racks. Yield: 3 dozen (serving size: 1 cookie) CALORIES 81 (33% from fat); FAT 3g (sat 1.4g,mono 1g,poly 0.3g); IRON 0.5mg; CHOLESTEROL 10mg; CALCIUM 12mg; CARBOHYDRATE 12.9g; SODIUM 76mg; PROTEIN 1.1g; FIBER 0.5g Cooking Light, DECEMBER 2007 2) Christmas Sugar Wafers with Vanilla Icing Freezing the dough before cutting makes these low-fat cookies crunchy. Cookies: 6 tablespoons sugar 1/4 cup butter 2 tablespoons dark brown sugar 1 1/2 teaspoons vanilla extract 2 large egg whites 1 1/2 cups all-purpose flour 3 tablespoons cornstarch 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt Cooking spray Vanilla icing: 1 cup powdered sugar 2 1/2 teaspoons warm water 1 teaspoon light-colored corn syrup 1/4 teaspoon vanilla extract Dash of salt Preheat oven to 375°. To prepare cookies, place first 3 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Beat in 1 1/2 teaspoons vanilla. Add egg whites, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through 1/4 teaspoon salt), stirring well with a whisk. Add to butter mixture; beat well. Turn dough out onto a lightly floured surface (dough will be soft). Divide dough into 4 equal portions. Roll each portion to an 8-inch circle between 2 sheets of plastic wrap. Freeze dough 20 minutes or until plastic wrap can be easily removed. Working with 1 portion of dough at a time (keep remaining dough in freezer), remove top sheet of plastic wrap. Cut dough with a 3-inch cookie cutter, dipping cutter in flour between each use; place cookies on baking sheets coated with cooking spray. Discard bottom sheet of plastic wrap; reserve remaining dough scraps. Repeat procedure with remaining frozen dough. Gently gather reserved dough into a ball; repeat rolling, freezing, and cutting procedure. Bake at 375° for 8 minutes or until cookies are lightly browned. Remove from baking sheet; cool on a wire rack. To prepare vanilla icing, combine 1 cup powdered sugar and remaining ingredients in a small bowl; stir with a fork until combined. Drizzle icing over the cookies, or spoon into a small zip-top plastic bag; cut a tiny hole in 1 corner of bag, and pipe designs onto cookies. Yield: 24 servings (serving size: 1 cookie) CALORIES 94 (22% from fat); FAT 2.3g (sat 1.4g,mono 0.6g,poly 0.3g); IRON 0.4mg; CHOLESTEROL 5.2mg; CALCIUM 5mg; CARBOHYDRATE 17.9g; SODIUM 75mg; PROTEIN 0.1g; FIBER 0.3g Cooking Light, 3) Peppermint Cheesecake Brownies You can tint the cheesecake batter with two or three drops of red food coloring to give it a pink tinge, if you like. When swirling the cheesecake and brownie batters in step 4, don't disturb the bottom brownie layer. Cool these bars completely before serving. Cheesecake batter: 1 (8-ounce) block 1/3-less-fat cream cheese 1/3 cup granulated sugar 1/4 teaspoon peppermint extract 1 large egg 1 large egg white 1 tablespoon all-purpose flour Brownie batter: 4.5 ounces all-purpose flour (about 1 cup) 1/2 cup unsweetened cocoa 1/2 teaspoon salt 1 1/2 cups packed brown sugar 1/4 cup canola oil 1/4 cup buttermilk 2 teaspoons vanilla extract 2 large egg whites 1 large egg Cooking spray 1. Preheat oven to 350°. 2. To prepare cheesecake batter, place cheese in a medium bowl; beat with a mixer at medium speed until smooth. Add granulated sugar and peppermint extract; beat well. Add 1 egg and 1 egg white; beat well. Add 1 tablespoon flour; beat mixture just until blended. 3. To prepare brownie batter, weigh or lightly spoon 4.5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine 4.5 ounces flour, cocoa, and salt in a medium bowl, stirring with a whisk. Combine brown sugar, oil, buttermilk, vanilla, 2 egg whites, and 1 egg in a large bowl; beat with a mixer at medium-high speed until well blended. Add flour mixture to brown sugar mixture; beat at low speed just until blended. 4. Reserve 1/2 cup of brownie batter. Pour remaining batter into a 9-inch square baking pan coated with cooking spray. Carefully pour cheesecake batter over top; spread evenly to edges. Dot cheesecake batter with reserved brownie batter. Swirl top two layers of batters together using the tip of a knife. Bake at 350° for 26 minutes or until top is set. Cool completely in pan on a wire rack. Yield: 16 servings (serving size: 1 bar) CALORIES 213 (32% from fat); FAT 7.5g (sat 2.6g,mono 2.3g,poly 1.1g); IRON 1.3mg; CHOLESTEROL 37mg; CALCIUM 32mg; CARBOHYDRATE 32.3g; SODIUM 169mg; PROTEIN 4.4g; FIBER 0.7g Cooking Light, DECEMBER 2008 4) Chocolate Peanut Butter Cookies This simple mix-and-drop dough comes together in minutes and may not even require a shopping trip, thanks to its pantry-friendly ingredients. 1 cup granulated sugar 1 cup packed brown sugar 1/2 cup creamy peanut butter 1/4 cup water 1/4 cup canola oil 2 teaspoons vanilla extract 2 large egg whites 1 large egg 12 ounces all-purpose flour (about 2 2/3 cups) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2/3 cup semisweet chocolate minichips 1. Preheat oven to 350°. 2. Combine first 8 ingredients in a large bowl; beat with a mixer at medium speed until smooth. 3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a small bowl; stir with a whisk. Add flour mixture to peanut butter mixture, stirring just until combined. Stir in minichips. Drop dough by tablespoonfuls 2 inches apart on 2 baking sheets. Bake at 350° for 12 minutes or until golden. Cool on a wire rack. Yield: 3 dozen (serving size: 1 cookie) CALORIES 128 (32% from fat); FAT 4.5g (sat 1.1g,mono 2.2g,poly 1g); IRON 0.8mg; CHOLESTEROL 6mg; CALCIUM 16mg; CARBOHYDRATE 20.5g; SODIUM 106mg; PROTEIN 2.3g; FIBER 0.6g Cooking Light, DECEMBER 2008 5) Orange-Walnut Tassies The cream cheese dough needs to be elastic before dividing into portions. You can determine if it's ready by pressing one finger onto the surface of the dough. If the dough springs back to take its original shape, the dough is ready to be shaped; if it doesn't, knead a few more times. Using a special tool called a tart tamper makes shaping the dough easier. Crust: 1 cup all-purpose flour (about 4 1/2 ounces) 1 tablespoon granulated sugar 1/8 teaspoon salt 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened 2 tablespoons butter, softened 2 tablespoons fat-free milk Cooking spray Filling: 1/3 cup chopped walnuts, toasted 1/2 cup packed brown sugar 1/4 cup light-colored corn syrup 1/2 teaspoon grated orange rind 2 tablespoons fresh orange juice 1/8 teaspoon salt 1 large egg Preheat oven to 350°. To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, granulated sugar, and 1/8 teaspoon salt, stirring with a whisk. Combine cheese, butter, and milk in a large bowl; beat with a mixer at medium speed until well-blended. Add flour mixture; beat at low speed just until blended (mixture will be crumbly). Turn dough out onto a lightly floured surface; knead lightly 3 or 4 times. Divide dough into 24 portions. Place 1 dough portion into each of 24 miniature muffin cups coated with cooking spray. Press dough into bottom and up sides of cups, using lightly floured fingers. To prepare filling, spoon about 1/2 teaspoon walnuts into each muffin cup. Combine brown sugar and remaining ingredients, stirring well with a whisk; spoon about 2 teaspoons filling over walnuts in each muffin cup. Bake at 350° for 20 minutes or until crust is lightly browned and filling is puffy. Cool in pans 10 minutes on a wire rack. Run a knife around outside edge of each tassie; remove from pan. Cool completely on wire racks. Yield: 2 dozen tassies (serving size: 1 tassie) CALORIES 78 (33% from fat); FAT 2.9g (sat 1g,mono 0.8g,poly 0.9g); IRON 0.4mg; CHOLESTEROL 13mg; CALCIUM 11mg; CARBOHYDRATE 12.2g; SODIUM 50mg; PROTEIN 1.4g; FIBER 0.3g Cooking Light, DECEMBER 2005 6) Espresso Crinkles Lightly coat your hands with flour to make rolling the dough into balls easier. The dough freezes well. Freeze the dough after step 1, thaw in the refrigerator, then proceed with step 2. The powdered sugar coating gives these cookies an appealing cracked finish. Serve with coffee to echo the espresso. 4.5 ounces all-purpose flour (about 1 cup) 1 1/4 cups powdered sugar, divided 1/4 cup unsweetened cocoa 1 1/4 teaspoons baking powder 1/8 teaspoon salt 5 1/4 teaspoons canola oil 1 1/2 ounces unsweetened chocolate, chopped 1 teaspoon instant espresso granules 3/4 cup packed brown sugar 3 tablespoons light-colored corn syrup 1 1/2 teaspoons vanilla extract 2 large egg whites 1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3/4 cup powdered sugar, cocoa, baking powder, and salt in a medium bowl; stir with a whisk. Combine oil and chocolate in a small saucepan over low heat; cook until chocolate melts, stirring constantly. Add espresso granules to pan; stir until blended. Remove from heat. Pour chocolate mixture into a large bowl; cool 5 minutes. Stir in brown sugar, syrup, and vanilla. Add egg whites, stirring with a whisk. Add flour mixture to egg mixture, stirring gently just until combined. Cover; chill at least 2 hours or overnight. 2. Preheat oven to 350°. 3. Roll dough into 1-inch balls. Dredge balls in remaining 1/2 cup powdered sugar; place balls 2 inches apart on 2 baking sheets lined with parchment paper. Bake at 350° for 10 minutes or until tops are cracked and almost set. Cool cookies on pan 2 minutes or until set; remove from pan. Cool cookies on a wire rack. Yield: 2 dozen (serving size: 1 cookie) CALORIES 98 (18% from fat); FAT 2g (sat 0.6g,mono 0.6g,poly 0.3g); IRON 0.7mg; CHOLESTEROL 0.0mg; CALCIUM 21mg; CARBOHYDRATE 19.5g; SODIUM 47mg; PROTEIN 1.2g; FIBER 0.6g Cooking Light, DECEMBER 2008 7) Pine Nut Biscotti Crunchy and lightly sweet, these are great with espresso or French roast coffee after dinner. Though any nuts will work, pine nuts offer sophisticated taste. 3 cups all-purpose flour (about 13 1/2 ounces) 1 cup sugar 1 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 cup pine nuts, toasted 1/4 cup plus 2 tablespoons water 1 teaspoon grated lemon rind 1 teaspoon vanilla extract 3 large eggs Preheat oven to 325°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, salt, and baking soda in a large bowl, stirring with a whisk. Stir in pine nuts. Combine 1/4 cup plus 2 tablespoons water, rind, vanilla, and eggs, stirring with a whisk. Add egg mixture to flour mixture, stirring until well blended (dough will be dry and crumbly). Knead dough lightly in bowl 7 or 8 times or until a dough forms (dough will be sticky). Divide dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet lined with parchment paper; flatten each roll to 1-inch thickness. Bake at 325° for 30 minutes. Remove rolls from baking sheet (do not turn oven off); cool 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch-thick) slices using a serrated knife. Place slices, cut sides down, on baking sheet. Bake at 325° for 15 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire racks. Yield: 2 1/2 dozen (serving size: 1 biscotto) CALORIES 94 (21% from fat); FAT 2.2g (sat 0.3g,mono 0.6g,poly 0.9g); IRON 0.8mg; CHOLESTEROL 21mg; CALCIUM 14mg; CARBOHYDRATE 16.6g; SODIUM 84mg; PROTEIN 2.2g; FIBER 0.4g Cooking Light, DECEMBER 2007 8) Macadamia Butter Cookies with Dried Cranberries We love these thick, satisfying cookies as humble as peanut butter cookies but not as crumbly. Dried cranberries provide a slightly tart counterpoint to the macadamia nuts' richness. The dough is somewhat sticky; chilling it briefly makes handling easier. 2/3 cup macadamia nuts 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1 teaspoon vanilla extract 1 large egg 1 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/8 teaspoon ground nutmeg 1/2 cup sweetened dried cranberries, chopped 1 tablespoon granulated sugar Preheat oven to 375°. Place nuts in a food processor; process until smooth (about 2 minutes), scraping sides of bowl once. Combine macadamia butter, 1/2 cup granulated sugar, and brown sugar in a large bowl; beat with a mixer at medium speed. Add vanilla and egg; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, salt, and ground nutmeg, stirring with a whisk. Add flour mixture to sugar mixture; beat at low speed just until combined (mixture will be very thick). Stir in chopped cranberries. Chill 10 minutes. Divide chilled dough into 30 equal portions; roll each portion into a ball. Place 1 tablespoon granulated sugar in a small bowl. Lightly press each ball into sugar; place each ball, sugar side up, on a baking sheet covered with parchment paper. Gently press the top of each cookie with a fork. Dip the fork in water; gently press the top of each cookie again to form a crisscross pattern. Place 15 cookies on each of 2 baking sheets. Bake cookies, 1 baking sheet at a time, at 375° for 9 minutes or until golden. Remove cookies from pan; cool on a wire rack. Repeat procedure with remaining cookies. Yield: 30 servings (serving size: 1 cookie) CALORIES 76 (30% from fat); FAT 2.5g (sat 0.4g,mono 1.8g,poly 0.1g); IRON 0.5mg; CHOLESTEROL 7mg; CALCIUM 7mg; CARBOHYDRATE 13.2g; SODIUM 44mg; PROTEIN 1g; FIBER 0.6g Cooking Light, OCTOBER 2002
  6. As the original webpage is no longer there, and some people miss the posting of the recipes on the top of the second page of the thread, we'll try this: Mrs Zotz's Christmas Cookie Recipes or http://www.healthdiscovery.net/forums/showpost.php?p=1038189&postcount=26 Now everyone can find them and enjoy them!
  7. Sounds like *my* mom, too. That would be terrific! I appreciate the effort, not that maybe talking to your mom is an effort, but I appreciate it anyway.
  8. Thanks, Kathy, you beat me to it! Maybe this will make it easier: Mary Zotz's Christmas Cookie Recipes
  9. Lol! CW, would you be kind enough to share your mom's Bourbon Ball recipe if you can get it? I would love to see it! Thank you so much!
  10. Me or the Bourbon Balls?
  11. ottermum

    Pfeffernusse Cookies

    These are the recipes from the links I posted. Google search is not included. Pfeffernusse Cookies When I was a kid, I came to really love Pfeffernusse Cookies (Pepper Cookies.) Well, these sweet, crunchy treats did not seem to be something that I'd ever be able to enjoy again while low carbing, but as I've gotten more bold in my experimenting, I've been able to duplicate the old taste and texture extremely well. See if you agree! Ingredients: * 1 1/4 cups vital wheat gluten flour * 1/2 cup oat flour * 1/2 cup whey protein powder * 1/2 teaspoon salt * 1 teaspoon finely ground white or black pepper * 1/2 teaspoon ground anise OR 1 1/2 teaspoons anise extract * 1/2 teaspoon ground cinnamon * 3/4 teaspoon baking soda * 1/2 teaspoon ground allspice * 1/4 teaspoon ground cardamom * 1/4 teaspoon ground nutmeg * 1/8 teaspoon ground cloves * 1/2 cup unsalted butter, softened * 1/2 cup Diabetisweet * 1/2 cup Brown Sugar Twin * 1/3 cup Splenda * 1 Tablespoon molasses [optional] * 4 teaspoons liquid sweetener * 1 egg * 1 cup powdered (Steel's) Nature Sweet [optional] Preheat oven to 350°F. Sift together flours, salt, pepper, anise, cinnamon, baking soda, allspice, cardamom, nutmeg, and cloves. In a second bowl, beat together the butter, Diabetisweet, Brown Sugar Twin, Splenda, molasses, and liquid sweetener until light and fluffy. Add the egg, mixing well, and then mix in the flour mixture. The dough will be stiff and will come together best if you knead it manually. Grease 2 baking sheets *lightly*. Snip off bits of dough to make 1 inch balls. Place balls onto baking sheet 2 inches apart. If you prefer crisp cookies, press dough balls flat (about 1/4 inch thick); if you prefer them soft, leave them as balls. Bake in center of oven until starting to brown at edges. Don't overbake. Remove from oven and leave to cool slightly. Optionally, dust with powdered Steel's Nature Sweet while warm, then cool on racks. (I ALWAYS take this extra step as I adore the powdered "sugar" on them and they look more festive this way.) See our Product Review area at the site for info on where to buy Steel's Nature Sweet. Makes about 2 dozen. Approximately 1.5 grams per cookie. * Exported from MasterCook * Pfeffernusse Recipe By :Martha Stewart Living, December 1993/January 1994 Serving Size : 0 Preparation Time :0:00 Categories : Cookies/Bars Ethnic Holiday Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup brown sugar 8 tablespoons unsalted butter -- softened 2 cups honey 2 large eggs -- well beaten 6 cups all-purpose flour 2 teaspoons baking soda 1/2 teaspoon ground pepper -- freshly ground 1 teaspoon ground cardamom 1 teaspoon ground clove confectioners' sugar -- for coating Cream together sugar, butter, and honey; beat in eggs. Sift together flour, baking soda, and spices. add to sugar-butter mixture. Cover bowl; refrigerate until firm, about 1 hour. Heat oven to 350 degrees. Butter a baking sheet. Roll dough into walnut-size balls. Place on baking sheet; flattent o 1/4 inch thick with a floured flat-bottomed glass. Bake for 10 to 15 minutes, or until golden brown. Remove from baking sheet; coat with confectioners' sugar. Let cool on wire racks. ICED SPICE NUTS Pastry 1-1/8 pound (500g) plain flour 3 level tsp (9 g) Oetker Baking Powder Backin 11-1/2 oz (325 g) sugar 1/2 bottle (1/2 tsp I think, they are very small bottles) Oetker Baking Essence, Lemon flavour 2 good pinches each of: ground ginger ground cardamom ground cloves ground allspice ground white pepper 1 slightly heaped tsp ground cinnamon 2 eggs 6 Tbsp milk or water 1-3/4 oz (50 g) ground blanched almonds 1-3/4 oz (50 g) candied lemon peel, very finely minced Icing 8 oz (225 g) icing sugar about 3 Tbsp hot water For the biscuit mixture, mix and sieve together the flour and baking powder onto a pastry board or cool slab. Make a well in the centre and pour in the sugar, the flavourings and spices, eggs and liqui. Draw some of the flour from the sides of the well to combine with these to form a thickish paste. Add the almonds and the candied peel and cover the whole with more of the flour. Starting from the middle, work all these ingredients quickly with the hands into a firm smooth paste. If it should stick add a little more flour. Roll out the pastry 1/2 inch thick and cut out small round shapes diameter 1 inch with a pastry cutter. Lay on a greased baking sheet. Oven: pre-heat for 5 minutes at very hot, bake at moderately hot. (the book is intended for gas cookers. Off to the preface... ah. "Hot" is 390-440F. "Moderately hot" is 340-390F. I expect preheating to 400F and reducing to 350F would accomplish the objective here.) Baking time: about 15 minutes. For the icing: sieve the icing sugar and blend with as much water as will give a good coating consistency. Coat the cooled spice nuts with this icing. If they are hard, leave them in the air for a few days, then store in an airtight tin. _________ Next, Helen Witty's Pfeffernusse from The Good Stuff Cookbook. If Mrs. Witty says a recipe is good, or the best, I am very inclined to believe her! This cookbook rocks; I have made SO many gift-type foodie items from it! Also note her glazing method, which might even produce the glaze I'm seeking. Hm. May add these to MY list of projects this year. PFEFFERNUSSE - SPICY CHRISTMAS COOKIES "Let us not count the Yuletides during which these "peppernuts", redolent of many spices (including pepper), have been made with pleasure at our house and consumed with good appetite. One of their many charms is keepability--I've stored samples for months, in the spirit of culinary inquiry, and found them as delicious afterwards as before. So, do-aheaders, take note: Pfeffernusse, unlike many holiday treats, needn't (shouldn't) be made at the last minute, and they're great for shipping, surviving without a crumble. Further note: This is a two-day (part-time) operation, as the shaped cookies must dry overnight before they are baked. "The recipe is more or less the one published in Mrs. Witty's Home-Style Menu Cookbook. It has evolved a bit since then, as recipes will (I put in more pepper and anise and lemon than I used to) but the essential cookie is one that has been in the family for a long time." 1/2 cup solid vegetable shortening 2-1/2 cups granulated sugar or half granulated and half (packed) light brown sugar 5 large eggs 1 Tbsp ground cinnamon 1 Tbsp ground cardamom (freshly home-ground is better than store-bought) 1 tsp ground cloves 1 tsp freshly grated nutmeg 1-1/2 tsp anise seed, lightly crushed, ground in a spice mill, or left whole 1 tsp coarsely ground fresh pepper, black or white 1-1/2 Tbsp, packed, finely grated or minced lemon zest (outer peel only, no white pith) 4 cups all-purpose flour 1 tsp salt 1/2 tsp baking soda 1/2 to 3/4 cup natural almonds, toasted and chopped, or half almonds and half skinned hazelnuts 3-1/2 oz candied citron, chopped 3-1/2 oz candied orange peel, chopped, or use half orange peel and half candied lemon peel Glaze 2 Tbsp hot milk mixed with 1 cup sifted confectioners' sugar 1. Cream the shortening in the large bowl of an electric mixere, then gradually beat in the sugar; beat until very fluffy and smooth. Add the eggs one at a time, beating well after each. Beat in the cinnamon, cardamom, cloves, nutmeg, anise seed, pepper and lemon zest. 2. Sift together the flour, salt and soda into a medium bowl. Stir in nuts, citron and candied peel. Stir dry ingredients into creamed mixture. Budle the dough onto a sheet of plastic, wrap it, and refrigerate until it is stiff, which will take an hour or two. (It may be left overnight if that's more convenient.) 3. Prepare several baking sheets by spraying them with pan coating or greasing and dusting them with flour. If you don't have enough pans to accommodate all the cookies, lay out sheets of foil and pan-coat (or grease and flour) them. 4. Shaping the cookies: This may be done with lightly floured hands or lightly moistened hands -- try both ways and see which works better for your dough. Shape the dough into 3/4" egg shapes (tall rather than round) and stand them on end on the prepared pans, leaving 1-1/2 inches between cookies. When your pans are full, place cookies on the prepared foil in the same fashion. Leave the cookies uncovered at room temperature overnight to let the outsides dry (this leads to the attractive crackled finish that develops in the oven). 5. Preheat the oven to 350F, with a shelf in the upper third and another in the lower. While the oven heats, prepare the glaze and brush each cookie lightly with it. 6. Bake the cookies in two pans at a time for about 12 to 15 minutes, exchanging shelf positions midway. They are done when the surface has crackled and browned lightly. 7. Cool on wire racks, or loosen the cookies with a spatula and let them cool on the pans. Slip the foil sheets of cookies onto completely cooled pans and bake them when their turn comes; they may require an extra minute or two because of the insulation provided by the foil. 8. Store the peppernuts at room temperature in an airtight canister. They really come into their own in terms of flavor after mellowing for a few days, but they are edible (although hard) when fresh from the oven. Makes 10 to 12 dozen, depending on size. Anise Pillows/pfefferneuse Yield: 60 servings 1 2/3 c All-purpose flour 1 1/2 ts Baking powder 1/2 ts Lemon peel; grrated 1/2 ts Salt 1/4 ts Ground cinnamon 1/4 ts Ground nutmeg 1/8 ts Ground cloves 1/8 ts White pepper 1/3 c Margarine; softened 1/2 c Sugar 1 Egg 1/2 c Milk 1/2 c Walnuts; finely chop 1/2 ts Anise seed Confectioner's sugar In small bowl, combine flour, baking powder, lemon peel, salt, spices and pepper; set aside. In large bowl, beat together margarine and sugar until creamy; beat in egg. Add flour mixture alternately with milk, beating well after each addition. Stir in walnuts and anise seed. Drop dough by teaspoonfuls, 2" apart, on lightly greased baking sheets. Bake at 350'F. for 15-17 minutes. Cool slightly on wire racks.Roll in confectioners' sugar while still warm; cool completely. Makes 5 dozen cookies. notes: I tripled all the spices, used butter instead of margarine, and used almonds instead of walnuts. Like CR, I ended up rolling these in my hands rather than dropping by the teaspoon. I also went too large and ended up with only 36 cookies. It was a very easy recipe to follow.
  12. I don't know if these help: No-Bake Bourbon Balls 1 cup vanilla wafers 1 cup pecans 1 cup powdered sugar 2 Tbsp cocoa 2 ounces Bourbon 2 ounces white corn syrup Place the wafers in a food processor and grind until fine. Place in a bowl. Add the pecans into the food processor and grind until fine. Add the remaining ingredients and mix well. Form into balls, roll in additional powdered sugar, and refrigerate. Bourbon Balls Recipe 1 box powdered sugar 1/2 stick margarine or butter 1/3 cup bourbon Mix together all ingredients. Add more sugar (app. 1/4 box) to get the proper consistency for rolling (until it sticks together good). Use pecans or cherries for center and roll the powdered sugar mixture around it. Place on buttered cookie sheet and put in refrigerator or freezer to set. Chocolate Covering (the old-fashioned way) 1 box unsweetened chocolate 1 tablespoon margarine or butter 2 tablespoons melted paraffin Melt together in double boiler. Drop each ball into the chocolate (not too hot) and using two forks cover and lift out of chocolate, letting excess chocolate drop back into pan. Put back on the cookie sheet. Put in freezer to set. similar to the top recipe: Kentucky Bourbon Balls From Chef Joe Castro and Emeril Lagasse Friday, December 1, 2000 A holiday favorite from Chef Joe Castro, Executive Chef at The English Grill. Kentucky Bourbon Balls Ingredients # 1 cup white/yellow cake leftover or vanilla wafers # 1 cup sifted powdered sugar # 1/4 cup unsweetened cocoa powder # 3 tablespoons light corn syrup # 1 cup chopped pecans # 1/4 cup Bourbon # Unsweetened cocoa powder 1/4 cup for mix and enough for a small bowl so that you can coat the balls. Directions 1. Combine the cake or cookie crumbs, sugar, 1/4 cup unsweetened cocoa, corn syrup and Bourbon. Blend and mix very well. Mix in the pecans. 2. Roll the mixture into 1-inch balls. If the mixutre is not rolling together easily, add more corn syrup. 3. Roll the balls in the cocoa powder to coat them. *Store in an airtight containers and refrigerate. You can also freeze them. Copyright, May 2000, Chef Joe Castro, Executive Chef at The English Grill And from Cooking Light (received 3 out of 5 stars): Brownie Bourbon Balls In this quick-and-easy rendition, we used packaged brownie mix, a little bourbon, and chopped toasted walnuts. Yield 2 dozen (serving size: 1 ball) Ingredients * 1/3 cup applesauce * 1/4 cup egg substitute * 1 tablespoon water * 1 (16.7-ounce) package double fudge brownie mix (such as Duncan Hines) * Cooking spray * 3 tablespoons bourbon * 1/3 cup finely chopped walnut pieces, toasted Preparation Preheat oven to 350°. Combine first 4 ingredients (including fudge packet from mix), stirring well. Spread into an 8-inch square baking pan coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted near edge of pan comes out clean. Cool in pan on a wire rack. Crumble brownies; place in a food processor. Add bourbon; process until mixture forms a ball (about 30 seconds). Shape brownie mixture into 24 balls, about 1 1/2 tablespoons each. Place nuts in a shallow bowl. Roll balls in nuts, pressing gently to coat. Note: Store balls in an airtight container at room temperature for up to three days. Nutritional Information Calories: 100 (30% from fat) Fat: 3.3g (sat 0.6g,mono 0.9g,poly 1.7g) Protein: 1.6g Carbohydrate: 16g Fiber: 0.7g Cholesterol: 1mg Iron: 0.9mg Sodium: 82mg Calcium: 2mg Mark Scarbrough, Cooking Light, NOVEMBER 2005 Don't know if any of these help, but good luck! And send some my way, 'kay?
  13. ottermum

    Pfeffernusse Cookies

    Well, there is a great thread here: http://community.cookinglight.com/showthread.php?threadid=49974 with a ton of recipes. Also, if you are low carbing it: http://www.lowcarbluxury.com/recipes/recipe-cookie12.html And good ol' google: http://www.google.com/search?hl=en&rlz=1B3GGGL_enCA270CA270&q=Pfeffernusse+Cookies+recipe&btnG=Search Just figure out the points of the ingredients and divide by the number of cookies you have. I can't find anything "light".. And I prefer mine with the powdered sugar coating like the ones my family used to send from Germany, not the ones with the hard crispy coating.
  14. ottermum

    "Turtles"

    Doing my yearly *bump* of this thread! I just made a batch of 40 and it's still never enough. I would really love to know who "invented" this recipe...
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