Monthly Archives: November 2006

Lasix For Sale, The Quilting and Needlework Holiday Bake Along is starting December 1 and will run thru December 21. Join us for some great recipes and heart-warming memories from many of your favorite Needlework and Quilting Pros, fast shipping Lasix. Lasix wiki, Additional recipes from the Holiday bake Along may be found at ILoveToBake.com and ILoveToBakeCookies.com. Order Lasix from United States pharmacy. Australia, uk, us, usa. Lasix blogs. Lasix online cod. Lasix without a prescription. Lasix forum. Order Lasix no prescription. Is Lasix addictive. Lasix coupon. Lasix recreational. Lasix class. Lasix maximum dosage. Where can i buy cheapest Lasix online. Purchase Lasix online no prescription. My Lasix experience. Lasix canada, mexico, india. Where can i find Lasix online. Lasix description. Lasix price. Online Lasix without a prescription. About Lasix. Lasix australia, uk, us, usa. Cheap Lasix. Lasix treatment. Generic Lasix. Canada, mexico, india. Ordering Lasix online. Buy Lasix from mexico. Lasix long term. Lasix use. Lasix schedule. Lasix over the counter. Where can i buy Lasix online.

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Betnovate For Sale, As many of you know, I LOVE vintage cookbooks. I also enjoy vintage cooking magazines. I recently scored a copy of the November 1981 Gourmet Magazine. I was trying to decide how I was going to use the recipes, when I realised that this was the 25 anniversary of its printing.
I decided to share the menu and recipes from that issue here, Betnovate price, coupon. Now that I have a plan, keep an eye out for more of these vintage menus, Betnovate For Sale. Next time, I'll be more organized and post them in time for y'all to use them, if you wish.

The menu consisted of: Celery and Oyster Soup, Betnovate forum, Cranberry, Chestnut, and Apple Salad with Lime Dressing, Braised Pheasant, Pecan Cornbread Stuffing made with Herbed Cornbread, Creamed Onions in a lovely Mornay Sauce, doses Betnovate work, Green Beans in Lemon Butter, Scalloped Yams, and for the BIG Finale, Pumpkin Ice Cream Pie. Betnovate images, The recipes serve eight.
As a bonus, instructions are included for *How to Roast Chestnuts* either in an oven or over a fire. Betnovate For Sale, We always do poultry for Christmas, so I am half expecting that one or more of these dishes might show up on our dining table in a month. LOLOL

*****

November 1981 Gourmet Magazine - Thanksgiving Dinner Menu




















TheArmchairChef.com
Vintage Thanksgiving Menu
Celery and Oyster Soup -
Serves eight
Warm, creamy oyster soup, ramped up with leeks and celery.
Ingredients
32 oysters, buy no prescription Betnovate online, in shell
two bunches of celery
1 cup sliced leek
1 t ground celery seed
6T unsalted butter
6 cups chicken stock
1 cup heavy cream
a pinch of cayenne
Step by Step
1) Shuck 32 oysters, reserving the liquor
2) Remove the outer stalk from two bunches of celery, reserving them for another use.
3) Slice enough of the inner stalks to measure six cups, Buying Betnovate online over the counter, reserving the pale innermost leaves
4) Slice one cups worth of well washed leek
5) In a large heavy saucepan, combine the sliced celery and the leek with 1 teaspoon ground celery seed, 6T unsalted butter.
6) Cook over low heat, stirring for 10 minutes or until the vegetables are softened
7) Add 6 cups chicken stock. Bring the liquid to a boil and simmer the mixture for 45 minutes
8) Purée the mixture through the fine disc of a food mill into a large saucepan, buy generic Betnovate.
9) Add 1 cup heavy cream and bring the mixture to a simmer
10) Add the oysters in the reserve liquor and simmer the soup over moderately low heat, stirring for three to five minutes or until the edges of the oysters begin to curl and the soup is heated through, Betnovate For Sale.
11) Ladle the soup into heated bowls.
12) Sprinkle each serving with a pinch of cayenne and garnish it with a pinch of the reserve celery leaves minced.
13) Serve and Enjoy!




















TheArmchairChef.com
Vintage Thanksgiving Menu
CRANBERRY, CHESTNUT, Purchase Betnovate online no prescription, AND APPLE SALAD WITH LIME DRESSING -
Serves eight
Looking for something different in the way of salad. Here it is... with the Cranberries providing a reference to traditional Thanksgiving flavors!
Ingredients
1 1/2 cups cranberries
3 T sugar
1 cup chestnuts
1/4 cup lime juice
2 t lime mustard or Dijon style mustard
3/4 t salt
2/3 to 2 cup olive oil
3 Granny Smith apples
1/4 cup thinly sliced scallion
two bunches of watercress
1 t finely grated lime rind
Step by Step
Betnovate For Sale, 1) With a stainless steel knife, coarsely chop 1 1/2 cups cranberries in a small bowl
2) Toss them with 3 T sugar or to taste and let them stand covered and chill for at least one hour or overnight.
3) Roast 1 cup chestnuts and shell and peel them while they're hot (See instructions below)
4) In a large ceramic or glass bowl, combine 1/4 cup lime juice, 2 teaspoons lime mustard or Dijon style mustard and 3/4 t salt.
5) Add 2/3 to 1 cup olive oil or to taste in a stream, buy Betnovate online cod, beating, and beat the dressing until it is combined well.
6) Add 3 Granny Smith apples cored and cut into bite size pieces, the chestnuts, Buy Betnovate from mexico, quartered, and 1/4 cup thinly sliced scallion.
7) Toss the mixture and let it marinate covered and chilled for a least one hour but not more than four hours
8) Line a glass salad bowl with two bunches of watercress, course stems removed.
9) Arrange the apple mixture around the edge of the bowl with the cranberries in the center and sprinkle them with 1 teaspoon finely grated lime rind, Betnovate For Sale.
10) Serve and Enjoy!














TheArmchairChef.com
Vintage Thanksgiving Menu
HOW TO ROAST CHESTNUTS
Chestnuts roasting on an open fire....Here is how to do it!
Step by Step
1) With a sharp knife cut an X on the rounded side of the chestnuts.
2) To roast the chestnuts in an oven, Betnovate dosage, put them cut sides up in a baking pan and roast uncovered in a preheated hot oven (425 F) sprinkling them with three to four tablespoons of water every 15 minutes for one hour
3) To roast the chestnuts in a fireplace, put them in a chestnut skillet (a long handle skillet with holes in the bottom available kitchenware shops) and put the skillet over hot coals shaking occasionally for one hour




















TheArmchairChef.com
Vintage Thanksgiving Menu
Braised Pheasant -
Serves eight
This is an interesting twist on the Thanksgiving tradition of serving poultry.
Ingredients
4 2 1/2lb domestic pheasants (each bird will serve two)
2 1/4 cup chicken stock
one small onion
one bay leaf
salt
pepper
unsalted butter
1/2 cup gin
1/2 cup Tawny Port
1/2 t juniper berries
3 T unsalted butter
1/4 cup flour
Step by Step
Preheat oven to 400 F
1) Remove the backbones from four to one half pound domestic pheasants, using a sharp knife or poultry shears
2) Reserving the backbones and the giblets
3) Turn each pheasant skin side up and press on the breastbone with the heel of the hand to loosen it
4) Turn the pheasant skin side down, pull out the breastbone spit out the ribs and reserve them
5) With a large sharp knife halve the pheasants lengthwise
6) In a saucepan combine the reserved bones and the giblets excluding the liver. Betnovate maximum dosage, 7) Add 1 cup chicken stock, one small onion halved and one bay leaf. Add enough cold water to cover the mixture by 2 inches
8) Bring the liquid to a boil skimming the froth throughout as it rises to the surface. Betnovate For Sale, Simmer the stock for one hour.
9) Strain the stock through a fine sieve into another saucepan, pressing hard on the solids and reserve it.
10) Rinse the pheasants under running cold water, Betnovate mg, pat them dry, and sprinkle them with salt and pepper
11) Arrange the pheasants skin side up in one layer in a lightly oiled large roasting pan.
12) Rub them generously with unsalted butter and brown them in a preheated oven (400 degrees Fahrenheit) for 20 minutes
13) Add 1 1/4 cup chicken stock, 1/2 cup each gin and Tawny Port, No prescription Betnovate online, 1/2 t juniper berries crushed lightly.
14) Reduce the heat to moderate (350 F) and raise the pheasants cover tightly with heavy-duty foil for 30 minutes.
15) Transfer the pheasants to platters and keep them warm
16) Skim the fat from the pan juices reserving 2/3 cup for the Pecan Cornbread Stuffing and reduce the juices over high heat to about 1 cup, scraping up the brown bits clinging to the bottom and sides
17) Add the juices to the reserved stock and heat the mixture over moderate heat until hot
18) In a saucepan melt 3 T unsalted butter, Betnovate For Sale. Stir in 1/4 cup flour and cook the roux over low heat stirring for three minutes
19) Remove the pan from the heat. Add the stock mixture in a stream whisking vigorously. Cook the sauce, whisking until it's thick and smooth
20) Season the sauce with Tawny Port, Betnovate duration, salt, and pepper and transfer to heated sauce boat or serving bowl
21) Garnish the pheasant with sprigs of watercress and serve it with the sauce.
22) Serve and Enjoy.























TheArmchairChef.com
Vintage Thanksgiving Menu
Pecan Cornbread Stuffing -
Serves eight
Betnovate For Sale, Cornbread Stuffing is my personal fav... and I have fond memories of the huge pecan tree in our side yard when I lived in South Carolina!
Ingredients
1 recipe of Herbed Cornbread
1 1/2 cups chopped onion
2 T unsalted butter
1 T oil
1 cup thinly sliced celery
1 cup coarsely chopped pecans
1/2 cup chicken stock
2/3 cup pan juices from the braised pheasant
Step by Step
Day Before
1) Make Herbed Cornbread (see recipe below), Low dose Betnovate, one day in advance of making stuffing.
2) Coarsely crumble cornbread into a jelly roll pan. Cover loosely and let stand overnight
Thanksgiving or Day of Meal
Preheat oven 350 F
1) In a skillet, cook 1 1/2 cups chopped onion in 2 T unsalted butter, and 1 T oil over moderately low heat, stirring until it's softened
2) Add 1 cup each of thinly sliced celery and coarsely chopped pecans and cook the mixture stirring until the celery is softened slightly, Betnovate steet value.
3) In a bowl, combine the cornbread, the onion mixture and 1/2 cup chicken stock.
4) Transfer stuffing into a baking dish and bake it covered in a preheated moderate oven (350 F)for 15 minutes
5) Spoon 1/3 cup pan juices from the braised pheasant over the stuffing and bake the stuffing uncovered for 10 minutes more
6) Spoon 1/4 - 1/3 cup more pan juices or to taste over the stuffing and bake the stuffing for five minutes more, Betnovate For Sale.
7) Transfer the stuffing to heated serving dish
8) Serve and Enjoy. Betnovate from mexico,























TheArmchairChef.com
Vintage Thanksgiving Menu
Herbed Cornbread
While this is included to provide the necessary cornbread of the Pecan Cornbread Stuffing recipe, I doubt that anyone will notice if a small slice is tastetested when this comes out of the oven!
Ingredients
1 1/4 cups yellow cornmeal
3/4 cup all-purpose flour
2 t double acting baking powder
1 teaspoon salt
1/2 t baking soda
1 cup buttermilk (See below for substitute)
3 large eggs
3/4 stick (six tablespoons) unsalted butter
1/3 cup minced fresh parsley leaves
1 t crumbled dried sage
Step by Step
Preheat oven to 375 F
1) In a bowl, sift together 1 1/4 cups yellow cornmeal, 3/4 cup all-purpose flour, 2 teaspoons double acting baking powder, 1 teaspoon salt, where can i cheapest Betnovate online, and 1/2 t baking soda
2) Add 1 cup buttermilk, 3 large eggs beaten lightly. 3/4 stick (six tablespoons) unsalted butter, melted and cooled, Betnovate long term, 1/3 cup minced fresh parsley leaves, and 1 t crumbled dried sage. Stir mixture until it is just combined. Betnovate For Sale, The batter should be lumpy
3) Turn the batter into a buttered 8 inch square baking pan and bake it for 35 minutes. Let the cornbread cool in the pan on a rack.
HINT - Make this the day before you plan to make Cornbread Dressing
This recipe makes enough for 8 servings of Cornbread Dressing.
Buttermilk Substitute, or Sour MilkTo EACH 1 cup plain milk, Betnovate street price, add 2-3 tsp. lemon juice or vinegar. Stir, then mix with remaining ingredients as you would the buttermilk, Cheap Betnovate no rx, according to the instructions in the recipe.


























TheArmchairChef.com
Vintage Thanksgiving Menu
Creamed Onions -
Serves eight
The intricate spiciness of small onions, enhanced with a lovely cheese sauce!
Ingredients
Creamed Onions Ingredients
1/2 lb small white onions
1/2 bay leaf
2 cups Mornay Sauce
freshly grated nutmeg
Mornay Sauce Ingredients
2 1/2 tablespoons butter
3 tablespoons all-purpose flour
2 cups warmed milk
1/4 teaspoon salt
1/8 teaspoon white pepper
pinch freshly grated nutmeg (optional)
2 ounces grated cheese, such as Gruyere
Step by Step
Creamed Onions Instructions
1) Peel
1/2 lb small white onions
2) In a saucepan, combine onions with
1/2 bay leaf and enough salted cold water to cover them by 2 inches.
3) Bring the water to a boil over moderate heat and simmer the onions for 25 minutes or until they are tender, Betnovate For Sale. Drain the onions
4) In another saucepan, combine the onions with 2 cups Mornay sauce and freshly grated nutmeg to taste, kjøpe Betnovate på nett, köpa Betnovate online. Heat the mixture over moderately low heat stirring until it is heated through.
5) Transfer the onion mixture to heated platter.
6) Serve and Enjoy.
Mornay Sauce Instructions Betnovate For Sale, 1) In a medium saucepan melt the butter over medium-high heat.
2) Add the flour and cook, Betnovate samples, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown.
3) Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes, Betnovate description.
4) Reduce the heat to a simmer and season with the salt, pepper and nutmeg.
5) Allow to simmer for 2 to 3 minutes, Betnovate For Sale. This is now called a Bechamel Sauce, and may be used as is to top any number of dishes. Betnovate wiki, 6) Stir in the cheese and whisk until melted. If the sauce seems to thick, thin with a little milk.
7) The sauce is now called a Mornay Sauce. Betnovate For Sale, Pour over creamed onions and serve immediately. If not using right away, cool, order Betnovate no prescription, cover surface with plastic wrap and refrigerate for several days.
8) Serve and Enjoy!




















TheArmchairChef.com
Vintage Thanksgiving Menu
GREEN BEANS IN LEMON BUTTER -
Serves eight.
A wonderful way to celebrate the goodness of fresh green beans.
Ingredients
2 pounds green beans, trimmed
one stick (1/2 cup) unsalted butter
3 3 x 0.5 inch strips of lemon rind
Step by Step
1) In a saucepan of boiling salted water, boil 2 pounds green beans, Where can i find Betnovate online, trimmed for seven to 10 minutes or until they are just tender and strain them in a colander
2) Refresh the beans under running cold water and pat them dry
3) In a small saucepan, melt one stick (1/2 cup) unsalted butter over low heat.
4) Add 3 3 x 0.5 inch strips of lemon rind and cook the butter for three minutes, but do not let it color.
5) Discard the lemon rind, return the beans to the saucepan and add the butter and lemon juice, after Betnovate, salt and pepper to taste.
6) Toss the mixture and transferred to heated platter, Betnovate For Sale.
7) Serve and Enjoy!




















TheArmchairChef.com
Vintage Thanksgiving Menu
SCALLOPED YAMS -
Serves eight.
YUM. Who need dessert?
Ingredients
4 pounds yams
3 1/2 cups milk
salt to taste
white pepper to taste
1 cup firmly packed light brown sugar
Step by Step
Preheat oven to 400 F
1) Peel 4 pounds yams or, sweet potatoes and cut crosswise into 1/16" slices
2) In a heavy saucepan, Betnovate blogs, combine the yams with 3 1/2 cups milk and bring the milk to a boil over moderate heat while stirring
3) Add salt and white pepper to taste.
4) Carefully transfer the mixture to a well buttered 14 inch gratin dish
5) Cover it and bake for 20 minutes
6) Reduce the heat to 350 F and bake the mixture covered for 20 minutes more.
7) Sprinkle the yams with 1 cup firmly packed light brown sugar and bake the mixture uncovered for 10 minutes.
8) Serve and Enjoy!




















TheArmchairChef.com
Vintage Thanksgiving Menu
PUMPKIN ICE CREAM PIE -
Serves eight
Betnovate For Sale, Who would want a plain, ole Pumpkin Pie when this extravaganza is offered. Not me. LOL
Ingredients
3/4 cup plus 2 T sugar
1/2 cup water
1 cup pumpkin purée
1 T dark rum
1/4 t ground ginger
1/4 t ground allspice
1 cup heavy cream
1 cup gingersnap crumbs
1/2 cup ground pecans
1/4 cups sifted confectioners' sugar
3/4 of a stick of unsalted butter (6T)
1/2 cup sugar
1/4 cup water
1 t honey
a pinch of cream of tartar
1 cup heavy cream
3 T sifted confectioners' sugar
Step by Step
1) In a saucepan, combine 3/4 cup plus 2 T sugar and 1/2 cup water, japan, craiglist, ebay, overseas, paypal.
2) Bring the mixture to a boil over moderate heat, stirring until the sugar is dissolved.
3) Boil the resulting syrup for six minutes.
4) In a bowl, combine 1 cup pumpkin purée, 1 T dark rum, and 1/4 t each of ground ginger and ground allspice, adding the syrup in a stream, beating and letting the mixture cool, Betnovate For Sale.
5) In a chilled bowl, Betnovate use, beat 1 cup heavy cream until it holds very soft peaks.
6) Fold it into the pumpkin mixture and chill the mixture for one hour
7) Freeze the mixture in an ice cream freezer according to the manufacturer's instructions.
Preheated oven to 325 F
8) In a bowl, combine 1 cup gingersnap crumbs, 1/2 cup ground pecans and 1/4 cups sifted confectioners' sugar.
9) Stir in 3/4 of a stick of unsalted butter, order Betnovate from mexican pharmacy, melted and cooled. Betnovate For Sale, 10) Press the mixture onto the bottom and sides of a slightly buttered 9 inch glass pie plate.
11) Bake the shell for eight minutes or until it is colored slightly but not browned.
12) Let the shell cool on a rack.
13) Spoon the pumpkin ice cream into the shell, Betnovate natural, smooth the top and freeze the pie wrapped tightly in foil for at least six hours or up to one week
14) Invert a 9 inch round cake pan and oil the bottom with flavorless vegetable oil.
15) In a small heavy skillet, combine 1/2 cup sugar, 1/4 cup water, and 1 t honey.
16) Cook the mixture over low heat until the sugar is dissolved, Betnovate For Sale. Stir and wash down any sugar crystals clinging to the side with a brush dipped in cold water, buy cheap Betnovate no rx.
17) Increase the heat to moderately high and add a pinch of cream of tartar.
18) Cook the syrup while swirling the skillet, without stirring, until the syrup is a pale amber
19) Remove the skillet from the heat and prop it up that the caramel runs to one side.
20) Dip a fork into the caramel and drizzle caramel in a grid like pattern over the oiled pan. Betnovate For Sale, 21) Slide the caramel net gently off the pan onto wax paper, while it is still warm and let it harden.
22) In a chilled bowl, beat 1 cup heavy cream until it holds soft peaks. Beat in 3 T sifted confectioners' sugar and beat the cream until it holds stiff peaks.
23) Transfer the whipped cream to a pastry bag fitted with a star tip.
24) Arrange the caramel net carefully on the pie and pipe the cream around the edge.
25) Serve and Enjoy.
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For the next several weeks, I will be featuring Holiday recipes from Quilting and Needlework Professionals!I am incredibly excited about it and can tell you that the recipes LOOK scrumptious! Each recipe is accompanied by a reminiscence about the recipe and information about the contributor. I think that you will find this a wonderful way to add to your recipe collection and learn more about your favorite professional Quilters and Needleworkers! To get started, my good friend Teresa Wentzler has written a guide to having a Bake Along. For many years she and her girlfriends have gotten togther and spent a weekend baking Holiday Cookies. This year, they decided to tackle Gingerbread Houses. At my insistence, Teresa is taking along a camera and will report back to us about their Gingerbread House adventures! *********** Teresa Wentzler's Arcane Secrets to a Successful Bake Along Tips for a Successful/Productive Cookie Bake Organization is key. Careful planning ahead of time will insure that your Bake will go as smoothly as possible. When I bake cookies with my friends, it's an annual 2-1/2 day event, (aptly named The Great Cookie Bake) so I'm also mentioning things that you can easily ignore if your Bake is of shorter duration. Also be aware that we make a ridiculous amount of cookies, so efficiency is imperative for us. We push hard to reach our goals, but we also have loads of fun...which is, after all, the most important thing!!! Before the Bake: 1. Use only recipes that *you* (or a member of the baking group) have tried and tested. It will be challenging enough to keep everything running smoothly without dealing with untested recipes. 2. If you will be packing the cookies for transport, choose only cookie types that will travel well. You don't want a cookie gift to arrive at it's destination as crumbs! 3. Choose a range of types: some drop cookies, some more time/labor-intensive rolled or shaped cookies. In order to keep the baking process moving along at an optimally productive rate, you'll need to intersperse batches of quick-to-do drop cookies with those that require more prep time. (You'll also go bananas baking too many "labor-intensive" cookies! Trust me on this.) 4. After choosing all of your cookie recipes, whittle them down to what is realistically do-able within your baking time-frame! Estimate roughly an hour and a half for each *single* batch of cookies/per oven. This is going to vary significantly depending on the types of cookies you bake, but it's a good way to estimate whether or not you're being realistic. This part gets easier with practice; you learn how much you can accomplish by doing. 5. Now is a good time to enter your cookie ingredients by recipe into an Excel spreadsheet (if you know how to do that...sorry, I can't give any pointers there!), or into a recipe software program such as "Now You're Cooking" (http://www.ffts.com/). For many years, we simply compiled the ingredients from all of the cookie recipes we were planning to use for that year, into a master list. The major disadvantage to this is if you want to make more than single batches of some cookies, you need to remember to adjust the list *just* for those cookies. We got pretty good at it, but we usually wound up making a run to a grocery store for the missed/underestimated ingredients. We eventually decided to use "Now You're Cooking". All of our recipes were entered into the software, which formed a database of ingredients. Then, we could choose which recipes we wanted to make that year, decide how many batches of each cookie, and print out a master shopping list. 6. Since we divided the cookies baked evenly 3 ways, we simply then divided up the shopping list to fairly disperse costs. We generally found that if the "host" for that year would take care of the eggs, butter, and any other ingredients that required refrigeration, it worked quite well. (We all live 2 hours apart from each other and rotate host location each year.) 7. I will mention another thing that contributes to the smooth flow of our Bake: making meals ahead of time. One of the cardinal rules of the Bake: don't tie up cookie-baking time with meal preparation! We make and bring along casseroles, soup, and have sandwich makings on hand so that minimal time is spent away from baking. I realize this is a bit over-the-top, but when we bake cookies, WE BAKE COOKIES! LOL If you are baking for just an afternoon, obviously, this isn't a big concern. ;-) 8. Also, vital to the success of your Bake is having enough baking equipment on hand to handle the volume of cookie-mixing you'll be dealing with. All participants should bring along bowls, mixing and measuring spoons, measuring cups, cookie sheets, special baking pans, etc. You should also each bring along containers for your baked cookies. You'll notice that all of this has taken place *before* getting together for the actual Bake! At the Bake: 1. It's great it you have lots of open table top and/or countertop space. You'll each need a mixing/working area. Set up extra tables if you can: cooling multiple batches of cookies requires lots of space. 2. Place all ingredients not requiring refrigeration on a table together so that everyone knows where everything is. Being able to lay your hands on ingredients without searching for them is a big time-saver. 3. Turn on the oven. Decide on the order: which cookies you'll bake when. If you're baking for entire days, it's a good idea to intersperse simple cookies with those requiring more effort. To get things started, one of us generally mixes up a drop cookie so we can start baking immediately. A couple cookies that require chilling of the dough are then mixed and the dough goes in the fridge. And we're off and running! Our baking days usually run from @8:00 AM to 5:00 or 6:00 PM. 4. Finally: a few general tips we've found to be indispensable: 1. Follow the recipes *exactly*. No improvising. 2. If a recipe calls for butter, USE BUTTER. 3. Make all of the cookies on a sheet as close to the same size as possible; they will all bake to the same degree of done-ness. 4. Once it's pre-heated, don't allow the oven to be empty! Have another sheet of cookies ready to go in as soon as you take one out. Believe it or not, one oven, utilized efficiently, is sufficient. (If you are fortunate enough to have two ovens: good luck keeping them both full constantly! Cookie-baking fiends that we are, we were hard-pressed to keep two ovens fully occupied for an entire Bake. On the up-side, though, we did finish baking early!) 5. If using dark baking sheets, reduce the oven temperature by 15 degrees at least. Put the oven rack as close to the center of the oven as possible: too close to the top or bottom of the oven will result in unevenly baked cookies. 6. Bake one cookie sheet in the oven at a time. Seriously. It doesn't save time to try to bake two sheets at a time because you have to re-arrange the sheets at least once during baking, which messes up the oven temperature and well...you get the idea. 7. Whoever invented parchment paper should be Sainted. It saves so much time and effort it's incredible. I'll admit: we take our cookie-baking seriously. We make a tremendous amount of cookies in a relatively short period of time. But we have a lot of fun doing it. The above tips are what we've learned during the course of 20+ Bakes... I hope you'll find some pointers you can use to help make your Bake a successful one! *************** In addition to being a SERIOUS Holiday Baker, Teresa Wentzler is an incredibly talented artist and designer. Well known in Needlework circles for her lyric and intricate Counted Cross Stitch designs, she has recently begun to commit her images to paper. Her Fantasy Art is available now as fine art quality gicleé prints. Her designs and artwork can be seen at TWDesignworks.com ***** Don't you wish you could take part in one of Teresa's Cookie Bakes? I sure do! Until I start posting the Quilting and Needlework Holiday Bake Along Recipes, here are some Norwegian Christmas Cookie Recipes from one of my Quilting friends, Ann Anderson of QuiltWoman.com Tink *When I dream, I cook and bake like an artist…*
Did you know that November 21 was *Pumpkin PIe Day*? I sure didn't! However, a landmark event such as this is too important for The Armchair Chef to ignore! I found three intriguing variations on Pumpkin Pie. One is below, the other two are at ILoveToBakePies.com and ILoveToBake.com I hope that you enjoy them!
TheArmchairChef.com CHIFFON PUMPKIN PIE RECIPE
November 21 is *Pumpkin Pie Day*. Here is a particularly SINFUL interpretation!
Ingredients
Crust Ingredients 2 cups crushed gingersnaps (several pulses in a food processor) 1/3 cup sugar 1/4 teaspoon ground ginger 6 Tbsp butter, melted
Filling Ingredients 1 envelope gelatin 1/2 cup brown sugar 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1 teaspoon ground cinnamon 1/2 cup milk 3 eggs, separated (or 3 egg yolks and enough egg white substitute for 3 egg whites) 2 Tbsp rum 1/4 cup granulated sugar Purée made from 1/2 of one medium sugar pumpkin* (1 3/4 cups) 1 cup heavy cream, softly whipped (for topping) Extra crushed gingersnaps (for garnish)
Step by Step
Crust Instructions Preheat the oven at 325°F. 1) Lightly butter a 9-inch deep-dish pie pan. 2) In a bowl, combine the crushed gingersnaps, sugar, ginger, and butter. 3) Press the mixture into the pie plate with the back of a spoon, making the top edge even all around. 4) Bake the crust for 8-15 minutes, until it is lightly browned (baking time depends on the oven and on the type of pie dish you are using - a ceramic dish will take longer because it takes longer to heat up).
Filling Directions 1) In a heavy-based saucepan, combine the gelatin, brown sugar, salt, nutmeg, ginger, cinnamon, milk, and egg yolks. Stir thoroughly. 2) Set the pan over medium heat and cook gently, stirring constantly, until the mixture thickens slightly. Do not let it boil! 3) Remove the mixture from the heat and let it cool. 4) Add the pumpkin purée and the rum. 5) Refrigerate the mixture, stirring occasionally, until it thickens enough to form mounds. 6) In an electric mixer, beat the egg whites and granulated sugar until the form stiff peaks. 7) Stir a few spoonfuls of the egg whites into the pumpkin mixture, then fold in the remaining whites. (If you are concerned about eating raw egg whites, use egg white substitute, dried egg whites, that you can find in the grocery store.) 8) Pour the filling into the cooled crust. 9) Refrigerate for several hours. 10) Just before serving, spoon the whipped cream onto the filling and garnish with crushed ginger snaps. 11) Cut the pie into wedges. 12) Serve and Enjoy!
Celebrate *Pumpkin Pie Day*, November 21 with these fine recipes: ILoveToBakePies.com PUMPKIN-LEMON CREAM PIE ILoveToBake.com APPLE PUMPKIN PIE
Tink *When I dream, I cook and bake like an artist…*
I am eagerly waiting for my most recent purchase... 15 lbs of low carb flour. I have stopped using the pre-made Low carb biscuit mix and am now making my own. ;-)
TheArmchairChef.com TINK'S LOW CARB BISCUIT MIX
A single batch of this fits nicely into a Rubbermaid 6 cup container. Keep it refrigerated.
Ingredients
4 cups Carbalose low carb flour 2/3 cup instant non fat dry milk 1 tsp salt 3 Tbsp double acting baking powder 1/2 cup good vegetable oil
Step by Step
1) Mix flour, milk, salt and baking powder together in blender or food processor. 2) Mix well, then blend in the oil. 3) Empty into covered container, and store in refrigerator until needed.
One batch yields about 5 cups of mix. Each cup of mix makes about six biscuits.To make biscuits: 1) Add 1/2 cup water to each 1 cup of mix. 2) Roll out dough 1/2 inch thick on lightly floured board, cut into biscuits and bake on a greased cookie sheet in a preheated 425 deg. oven for approx. 10 minutes.
Check out Carbalose Low Carb Flour and Carbquik Baking Mix. Click HERE.
Jeffrey used up the last of my home made baking mix to prepare sausage balls for dinner the other night. We had sausage balls (mine were made with turkey sausage, due to my allergies), saurkraut, and mashed potatoes. This was one of his favorite meals growing up. It was pretty good! I am campaigning for a *Brined Turkey* this year for Thanksgiving. So far, Jeffrey is resisting... I have some VERY big zip lock bags that I use for shipping my hand painted canvases that woudl be perfect! LOL I was lucky and inherited an antique blue graniteware turkey roaster. They are incredible. The lid keeps the turkey moist and wonderful! Tink *When I dream, I cook and bake like an artist!*

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