Christmas Baking 2012

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La
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Re: Christmas Baking 2012

Postby La » Tue Dec 11, 2012 1:16 pm

Running Goddess wrote:I wonder if I could use honey instead of sugar

In which recipe?

If the sugar in a recipe is just for sweetness, then likely yes. But if it's used to set the recipe (due to heating and thickening it), I don't think honey would work. Can honey be cooked to the candy stage? :think:
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Re: Christmas Baking 2012

Postby IronGoddess » Tue Dec 11, 2012 1:58 pm

For the Haystacks cookies?
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Re: Christmas Baking 2012

Postby La » Tue Dec 11, 2012 2:01 pm

Running Goddess wrote:For the Haystacks cookies?

Doubtful. The sugar needs to cook so that it sets, like fudge. I don't think you can do that with honey.
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Re: Christmas Baking 2012

Postby La » Tue Dec 11, 2012 2:05 pm

Just googled it. You can't cook honey to the soft ball stage like you can with sugar. Explanation at the link below.
http://www.beesource.com/forums/archive ... 06982.html
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Re: Christmas Baking 2012

Postby Hammie » Tue Dec 11, 2012 2:12 pm

La wrote:
Hammie wrote:I'm still without an oven, so I found some stovetop cookies to make for work tomorrow (cookie day!). Haystacks - just butter, sugar, cocoa powder and vanilla extract heated up in a saucepan. Simmer 5 min, then stir in coconut and quick oats. I used a melon baller to scoop up the mix and make evenly sized haystacks on a cookie sheet, then cooled in the fridge.

Thank goodness they're going to work :lol: they're much too easy to eat every time I open the fridge.

My aunt always made those (I think she called them chocolate drops, though) and also butterscotch ones. Nobody in the family has made them in years, though.


Butterscotch?! Mmmmm. What would you use instead of cocoa powder for those?

and I don't think honey would work - in addition to La's point, it would make them too liquid to stay in their haystck shape until they cool and set.
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Re: Christmas Baking 2012

Postby La » Tue Dec 11, 2012 2:17 pm

Hammie wrote:
La wrote:
Hammie wrote:I'm still without an oven, so I found some stovetop cookies to make for work tomorrow (cookie day!). Haystacks - just butter, sugar, cocoa powder and vanilla extract heated up in a saucepan. Simmer 5 min, then stir in coconut and quick oats. I used a melon baller to scoop up the mix and make evenly sized haystacks on a cookie sheet, then cooled in the fridge.

Thank goodness they're going to work :lol: they're much too easy to eat every time I open the fridge.

My aunt always made those (I think she called them chocolate drops, though) and also butterscotch ones. Nobody in the family has made them in years, though.


Butterscotch?! Mmmmm. What would you use instead of cocoa powder for those?

and I don't think honey would work - in addition to La's point, it would make them too liquid to stay in their haystck shape until they cool and set.

I think just brown sugar and butter, boiled until the soft ball stage. It's essentially "fudge" with the oats and coconut added to it. I think my aunt used squares of unsweetened baker's chocolate, not cocoa.
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Re: Christmas Baking 2012

Postby Kristi » Tue Dec 11, 2012 4:05 pm

I've made a whole bunch of sugar cookies, some cute little brownies with santa hats on them, homemade oreos with a peppermint buttercream filling and a few other things. I'm not eating any of it this year, but I'm still enjoying the baking. Timmy is really enjoying helping with the baking and even though it's exceptionally messy, it's worth it.

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Re: Christmas Baking 2012

Postby Half-Mary » Wed Dec 12, 2012 10:06 pm

I got a leg lamp cookie cutter last night (from the movie A Christmas Story) so I'll be making leg lamp cookies on the weekend. I also got cookie cutters in the shape of the bunny costume, a star, the house, and of a cooked turkey.

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Re: Christmas Baking 2012

Postby alexk » Thu Dec 13, 2012 3:42 pm

Made the yummiest/easiest fudge last night. I rarely make fudge b/c it never sets - this was fool proof.

3 cups sugar
3/4 cup butter
2/3 cup evaporated milk

Mix these ingredients and bring to a boil for 5 minutes - stir constantly. Add:

1 pkg chocolate chips
1 jar Fluff (7.5 oz)
1 tsp vanilla

Mix until well blended; pour into a 8 X 11 greased pan (I lined mine w/ parchment paper instead). Cool and let set b/f cutting

It's nice and creamy and VERY rich! I think I might sprinkle the next batch w/ crushed candy canes to make it look more festive. You could probably change it up by adding different flavours/types of chips. Enjoy :).
We train more joyfully and productively when we focus on the now, rather than on our future race day performance. It's a long road from here to there with many miles to go. We need to run each one. Accept where you are today and simply be thankful for the work you've accomplished. KA

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Re: Christmas Baking 2012

Postby Dr. S » Fri Dec 14, 2012 7:13 am

what's fluff??
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Re: Christmas Baking 2012

Postby Miss*Smiles » Fri Dec 14, 2012 8:32 am

IronColl wrote:Peanut butter marshmallow squares
Sugar cookies
Peppermint candy canes
Pie

after which Miss*Smiles said wrote:I'm raiding IC's fridge.


I just realized that I said that AND you delivered.

have I told you how awesome those candy canes are? :ymhug:
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Re: Christmas Baking 2012

Postby La » Fri Dec 14, 2012 8:33 am

Dr. S wrote:what's fluff??

Marshmallow fluff in a jar.
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Re: Christmas Baking 2012

Postby Dr. S » Fri Dec 14, 2012 8:35 am

La wrote:
Dr. S wrote:what's fluff??

Marshmallow fluff in a jar.


I don't think I've ever seen this.
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Re: Christmas Baking 2012

Postby La » Fri Dec 14, 2012 8:37 am

Dr. S wrote:
La wrote:
Dr. S wrote:what's fluff??

Marshmallow fluff in a jar.


I don't think I've ever seen this.

It would be in the same aisle as the sauces to put on ice cream, wherever that is in your store. In mine, it's in the same aisle as the maple syrup and peanut butter.
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Re: Christmas Baking 2012

Postby Dr. S » Fri Dec 14, 2012 8:41 am

La wrote:
Dr. S wrote:
La wrote:
Dr. S wrote:what's fluff??

Marshmallow fluff in a jar.


I don't think I've ever seen this.

It would be in the same aisle as the sauces to put on ice cream, wherever that is in your store. In mine, it's in the same aisle as the maple syrup and peanut butter.


Ok, thanks. I thought it would be with the mashmallow. I want to make this even if I am not suppose to make desserts anymore...
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Re: Christmas Baking 2012

Postby NewFinnLoper » Fri Dec 14, 2012 10:39 am

alexk wrote:Made the yummiest/easiest fudge last night. I rarely make fudge b/c it never sets - this was fool proof.

3 cups sugar
3/4 cup butter
2/3 cup evaporated milk

Mix these ingredients and bring to a boil for 5 minutes - stir constantly. Add:

1 pkg chocolate chips
1 jar Fluff (7.5 oz)
1 tsp vanilla

Mix until well blended; pour into a 8 X 11 greased pan (I lined mine w/ parchment paper instead). Cool and let set b/f cutting

It's nice and creamy and VERY rich! I think I might sprinkle the next batch w/ crushed candy canes to make it look more festive. You could probably change it up by adding different flavours/types of chips. Enjoy :).


I make this exact same recipe except I use 2 cups mini marshmallows instead of the fluff...easiest fudge ever!
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Re: Christmas Baking 2012

Postby Samantha » Fri Dec 14, 2012 11:14 am

NewFinnLoper wrote:
alexk wrote:Made the yummiest/easiest fudge last night. I rarely make fudge b/c it never sets - this was fool proof.

3 cups sugar
3/4 cup butter
2/3 cup evaporated milk

Mix these ingredients and bring to a boil for 5 minutes - stir constantly. Add:

1 pkg chocolate chips
1 jar Fluff (7.5 oz)
1 tsp vanilla

Mix until well blended; pour into a 8 X 11 greased pan (I lined mine w/ parchment paper instead). Cool and let set b/f cutting

It's nice and creamy and VERY rich! I think I might sprinkle the next batch w/ crushed candy canes to make it look more festive. You could probably change it up by adding different flavours/types of chips. Enjoy :).


I make this exact same recipe except I use 2 cups mini marshmallows instead of the fluff...easiest fudge ever!


is it evaporated milk or condensed milk?

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Re: Christmas Baking 2012

Postby IronColl » Fri Dec 14, 2012 11:48 am

Miss*Smiles wrote:
IronColl wrote:Peanut butter marshmallow squares
Sugar cookies
Peppermint candy canes
Pie

after which Miss*Smiles said wrote:I'm raiding IC's fridge.


I just realized that I said that AND you delivered.

have I told you how awesome those candy canes are? :ymhug:


I wish more fit in the box. Had I known you would get the box so fast I would have sent some squares.
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Re: Christmas Baking 2012

Postby NewFinnLoper » Fri Dec 14, 2012 2:21 pm

Samantha wrote:
NewFinnLoper wrote:
alexk wrote:Made the yummiest/easiest fudge last night. I rarely make fudge b/c it never sets - this was fool proof.

3 cups sugar
3/4 cup butter
2/3 cup evaporated milk

Mix these ingredients and bring to a boil for 5 minutes - stir constantly. Add:

1 pkg chocolate chips
1 jar Fluff (7.5 oz)
1 tsp vanilla

Mix until well blended; pour into a 8 X 11 greased pan (I lined mine w/ parchment paper instead). Cool and let set b/f cutting

It's nice and creamy and VERY rich! I think I might sprinkle the next batch w/ crushed candy canes to make it look more festive. You could probably change it up by adding different flavours/types of chips. Enjoy :).


I make this exact same recipe except I use 2 cups mini marshmallows instead of the fluff...easiest fudge ever!


is it evaporated milk or condensed milk?


evaporated...
22 halfs (PR 1:42:02) :)
5 full (PR 3:48:21)
...and a smattering of adventure and trail races thrown in for good measure!
--------------------------
All running is on hold until further notice .... :0(

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Re: Christmas Baking 2012

Postby alexk » Fri Dec 14, 2012 4:28 pm

I make this exact same recipe except I use 2 cups mini marshmallows instead of the fluff...easiest fudge ever![/quote]

I think I'll use mini marshmallows next time. The Fluff is a bit messy - hard to get out of the jar. I made it again and sprinkled crushed candy cane on top after pouring it into the pan - yummy. I'll have to run lots of miles to burn off all the "taste testing" :).
We train more joyfully and productively when we focus on the now, rather than on our future race day performance. It's a long road from here to there with many miles to go. We need to run each one. Accept where you are today and simply be thankful for the work you've accomplished. KA

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Re: Christmas Baking 2012

Postby Hammie » Fri Dec 14, 2012 4:55 pm

My oven is here!!!!!!!!!!

The baking starts tonight! And I can bake and roast a chicken at the same time, thanks to the double oven!

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Re: Christmas Baking 2012

Postby chunkymonkeymelonhed » Sat Dec 15, 2012 9:35 pm

Hammie wrote:My oven is here!!!!!!!!!!

The baking starts tonight! And I can bake and roast a chicken at the same time, thanks to the double oven!

:dance: :dance: :dance:


YAY! I'd love a double oven.
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Re: Christmas Baking 2012

Postby FishPants » Tue Dec 18, 2012 6:07 pm

Got the sugar cookies done today! John helped, so some of them are more sprinkle than cookie, but they are done!

No clue if I will be the Nanaimo bars done, but I did buy all the ingredients for my trifles today :) I am making the lemon one for my MIL's Solstice party, and the "This will probably result in bloodshed" peanut butter one for the family gathering Christmas eve.

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Re: Christmas Baking 2012

Postby kab » Tue Dec 18, 2012 6:59 pm

Maybe I'm the only person in the world who likes fruit cake but I really wanted one this year and thought I'd try to make a gluten free one. (The one I bought last year was $19 for a very small gluten free cake. I substituted a mixture of 1/3 potato flour, 1/3 soy flour and 1/3 corn flour for the regular wheat flour and it turned out really well. The recipe required beaten egg whites folded in which seems to have bound it together. Now to give it a quick soak in brandy and put half away for next year.
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Re: Christmas Baking 2012

Postby Stampie » Thu Dec 20, 2012 12:45 pm

kab wrote:Maybe I'm the only person in the world who likes fruit cake but I really wanted one this year and thought I'd try to make a gluten free one. (The one I bought last year was $19 for a very small gluten free cake. I substituted a mixture of 1/3 potato flour, 1/3 soy flour and 1/3 corn flour for the regular wheat flour and it turned out really well. The recipe required beaten egg whites folded in which seems to have bound it together. Now to give it a quick soak in brandy and put half away for next year.

I love (and I can't stress this!!!) dark fruit cake with or without marzipan icing. My DW is not a fan, but my MIL is and between us we can polish of a cake in no time. :wink:
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