Italian Christmas Cookies

If you love Italian food, you probably enjoy pasta, pizza, and other similar dishes. However, there are others that look forward to the end of the meal, and a plate of tiramisu. This dish is the Italian's way of doing dessert, and translates to "pull me up." There is some debate as to how the tiramisu got its name. Some think it might be from the caffeine in the coffee giving just enough pick me up to give you energy throughout the evening. Others think that it might be the sweet delight that comes from the smooth and rich dessert. But most don't bother to continue the debate after the dessert is served.

Serving Ideas

There are numerous ways that you can serve tiramisu. If you are going for looks, using individual glass bowls or glasses to construct the tiramisu can create a dessert that is as tempting to the eye as it is to the palate. For the recipe that follows, however, a shallow baking dish will also work. While it may not be as pleasing to the eye, it allows you to make enough for 6 diners.

What You Will Need

The two main ingredients of tiramisu are lady fingers and mascarpone cream cheese, but there are a few other ingredients that you will need as well. Nearly all should be available at your local grocery store or fresh food market. You will need:

o A large package of lady fingers
o 150 grams (about 5.3 ounces) icing sugar
o Four large eggs
o 200 grams (about 7 ounces) of mascarpone cream cheese
o 200 mL (about 6.8 ounces) of cooled, fresh espresso
o 120 mL (about 4 ounces) of dark rum or dessert wine
o 100 grams ( about 3.5 ounces) of cocoa powder

How To Prepare The Ingredients

Before you assemble your tiramisu, you will need to prepare the ingredients. Start by mixing the coffee and the alcohol and setting aside. Separate the yolks from the whites of the egg. Take the yolks and beat with the sugar until it has reached a creamy consistency. Beat the white separately until they are semi-stiff, and then add them to the yolks and sugar. Then gently fold in the mascarpone and mix well.

Assembling The Tiramisu

Once you have all the ingredients prepared, it is time to assemble the tiramisu. Place the lady fingers along the bottom of the dish or dishes you have selected. Use a pastry brush to coat them with the coffee and alcohol. Then use a large spoon to cover the biscuits with a layer of the mascarpone mix. Repeat the previous steps to create a second layer. When you are finished, use a wire sieve to dust the top with cocoa powder to form a dark crust.

Refrigerate for at least four hours, removing a half hour before serving so that it can return to room temperature. You now have a tempting Italian dessert to share with your family and friends. Tiramisu is the perfect end to any Italian dinner.

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This is my recipe for the best ever Christmas cookies, for all of those who asked for it. Everyone who tries these cookies seem to love them, i hope yours turn out as good or better then mine did. good luck and Marry Christmas.

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Making the traditional Italian "Bow Cookie" at our house.

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Pizzelle is an Italian waffle cookie that is especially popular around Easter and Christmas. They are fairly large, at around five inches, and are usually made one or two at a time. It is traditionally made with a pizzelle maker, similar to a waffle iron, held by hand over a stove burner. With the creation of electric irons, they are becoming a popular snack for people who lack the time to prepare them in the old fashioned way. The irons leave a snowflake pattern on the cookies.

If you are going to make these cookies by hand, you'll need flour, sugar, eggs, and butter, margarine, or vegetable oil. You'll also need flavoring. Common flavorings include anise, vanilla, lemon zest, chocolate, cinnamon, and orange. If you don't have the time or inclination to cook but still want fresh cookies, you can also buy a pizzelle mix. In some grocery stores, you can buy premade pizzelles.

There are many comparable cookies in various regions. Krumkakes from Norway are quite similar. The pizzelle is thought to be based on the crustulum, which is an ancient Roman cookie. Although pizzelle is the most common name, in the Lazio, Italy area they are called ferratelle and in Molise they might also be called cancelle.

Pizzelles can be eaten in a variety of ways. Sometimes they are had as flat cookies. They are often crunchy, but they can also be prepared in a way to make them chewy and soft. A wooden dowel can be used when they are fresh to roll the pastry into a cone shape. This pastry can then be filled with cannoli cream or another filling. A filling can also be spread on them while flat to make a sandwich cookie.

While they can be eaten year round, they are mostly known for special occasions. These include the Christmas season and Easter weekend. Italian weddings are also a common place where these are found. However, since technology makes it easier to cook fresh ones at home with little effort, they are gaining popularity as a treat that can be eaten at any time.

Though they may always be most prevalent in Italian households, they are gaining mainstream appeal. If local grocery stores don't carry them prepackaged, they can always be purchased over the internet. Pizzelle bakers have made it simply for anyone to make up a stack of cookies on a Sunday morning. They are good both fresh and after they have cooled.

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Are you looking for some easy desserts and sugar free cookie recipes for your special sugar free diet friends? Are you searching for some new sugar free cookie and dessert recipes for this coming Christmas party? How about creating some new and delicious sugar free recipes for everyone?

Mary is busy searching for sugar free desserts for her coming Christmas party. She is going to invite a numbers of sugar free diet friends .

According to her, her friends were very pleased to be included in her Christmas party list. Because most of the host cannot provide sugar free food for them, therefore they will not be invited.

She found some amazing sugar free recipes here...

Special Pudding

Ingredients
1000 ml milk
280g flour
6 eggs
Action
a. Mix the flour and milk together, and beat well.
b. Whip eggs to a froth and add the eggs to the milk mixture.
c. Boil it for 2 hours, and serve hot with rich cream.

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Nutmeg and Muskmelons

Ingredients
Nutmegs
Ripe muskmelons
Ice lump
Pepper and salt
Action
a. Wash nutmegs and melons.
b. Whip dry and cut into two.
c. Shake out the seeds lightly and put a lump of ice in each half.
d. Eat with pepper and salt.

-------------------

Milk Rice

Ingredients
750 ml hot milk
100g rice
1/2 teaspoon salt
Raisins (seeded)
Action
a. Wash and drain the rice.
b. Soak the rice with water for 20 minutes.
c. Pour away the water, add the rice and salt into the milk and boil.
d. When done, press the rice into small cups and serve with cream and raisins.

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Cream Puff Dough

Ingredients
500 ml water
4 level tablespoons butter
500g flour (sifted)
4 eggs
Action
a. In a saucepan, combine the water and butter and mix thoroughly.
b. When the water is boiling and butter thoroughly melted, turn instantly the flour and stir rapidly over the heat. In a moment you will have a perfectly smooth and soft dough free from sticky-ness.
c. Remove from heat and stand it aside till partly cold.
d. Break the egg into a cup, then turn it into the batter.
e. Beat for a moment, then add another and another.
f. Beat thoroughly and add the fourth good egg from the cup.
g. Beat he batter for 5 minutes and stand it aside for 1-1.5 hours.
h. Drop by tablespoonfuls into greased shallow pans and bake in a 170°C oven for 35-40 minutes.
i. When the puffs are done, they will be hollow and light.
Note:
a. The batter must be dropped far enough apart to leave rooms for swelling.
b. You may fill the puff shell with a little cold mashed fresh banana pulp, chopped nuts and raisins.

------------------

Tea Biscuits

Ingredients
240g flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon butter (melted
Water
Action
a. Mix the dry ingredients and rub in butter with the tips of your fingers.
b. Add water to make a dough just stiff enough to roll out.
b. Roll 1 cm thick and cut with a round cutter and bake in a greased pan in a preheated 200°C oven for about 10 minutes.

------------------

Drop Biscuits

Ingredients
240g flour
3 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon butter (melted)
Milk
Action
a. Mix he dry ingredients and rub in the butter.
b. Add milk to make a mixture that may be dropped from a spoon without spreading.
c. Drop on a buttered pan 1 cm apart and bake in a preheated 200°C oven for 8 to 10 minutes.

------------------

Banana Raisins Pie

Ingredients
100g seeded raisins (chopped)
250 ml water
2 tablespoons sifted cracker crumbs
1 tablespoon flour
1 teaspoon butter
1 large banana (in thin slices)
1/4 teaspoon cinnamon
2 tablespoon lemon juice
3 tablespoons honey
1/4 teaspoon lemon extract
1/2 lemon rind (grated)
1 egg (well beaten)
2 tablespoons seeded raisins (cut in pieces)
Action
a. Cook 100g chopped raisins in water until plump.
b. Remove from fire. Add crumbs and mix with flour and butter.
c. Let it stand and covered until cold.
d. Add cinnamon, lemon juice, lemon rind, honey and the lemon extract to the slices of banana.
e. Combine mixture, add egg and pieces of raisins.
f. Bake between two crust.

Now she has enough easy desserts and sugar free recipes for her coming Christmas party!

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Christmas recipe serves: 4

calories per serving: 375

preparation time: 1 hour plus standing & soaking

cooking time: 1 hour 30 minutes

suitable for freezing (pancakes only)

Christmas recipe ingredients:

white flour, plain 50 g (2 oz)


wholemeal flour, plain 50 g (2 oz)


egg, 1


milk, skimmed 350 ml (12 fl oz)


salt and pepper


vegetable stock, 300 ml (10 fl oz)


mushrooms, dried 25 g (1 oz)


oil, vegetable 30 ml (2 tbsp)


spinach, fresh washed 450 g (1 lb)

or


spinach, frozen leaf 350 g (12 oz)


soft cheese, reduced fat 225 g (8 oz)

mushrooms, brown cap 450 g (1 lb)


spring onions, 1 bunch


garnish, flat-leaf parsley

Christmas recipe instructions:

Use a food processor for the batter so mix the egg, a pinch of salt, milk and both flours. Then stand for 30 minutes. Soak the dried mushrooms and stock for 30 minutes.


Coat the base of a non-stick pan with some batter after heating oil in it. Cook until golden brown (usually a couple of minutes), then cook the other side for about 30 seconds. Repeat with the rest of the batter till you have about a dozen or so pancakes.


Cook the spinach for a few minutes before allowing to cool, removing the liquid and cutting up. Add the soft cheese and salt and pepper to taste.


Cook the chopped onions and brown-cap mushrooms in 15 ml (1 tbsp) of hot oil until light brown in color. Add the stock and mushrooms, and seasoning, then simmer for about 20 minutes or until the mixture is syrup like.


Take half of this mixture, make smooth in a processor, then return to the pan.


Take the spinach mixture from step 3 and put in an oiled ovenproof dish. Then layer half a dozen pancakes with the mushroom mixture in between along with the remaining spinach mixture. End with the mushroom layer.


Cook until weel browned at gas mark 6 (200 degrees centigrade, 400 F) for about 30 minutes.


Serve with flat-leaf parsley garnish.

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Learn to prepare risotto, a staple pasta dish enjoyed throughout Italy, with Olive Garden's Executive Chef Paolo Lafata. This particular dish was created at our Culinary Institute of Tuscany and takes its inspiration from the Italian coast. Made with carnaroli rice, large sautéed shrimp and fresh asparagus, it's a comfort meal with a twist your family is sure to love! Print the complete recipe at: olivegarden.com/recipes/demonstrations

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Step by step demonstration of making traditional pignoli cookies.

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Una panoramica di struffoli da friggere by patati.wordpress.com

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I love cookies. I love everything about cookies. I love the shape and the smell and the taste of cookies. I've eaten all kinds of cookies - store bought cookies, Christmas cookies, really BIG cookies, and cookies I baked myself. None, however, can compare to my Little Gram's Chocolate Chip Cookies - the greatest of all cookies.

These cookies are made with chocolate chips, crushed peanuts, brown sugar, shortening, flour, baking soda, and four eggs. All these ingredients are mixed together, molded into about 60 raw cookies, and baked at 400 degrees for thirteen minutes. Believe it or not, this simple formula makes the perfect chocolate chip cookie. They're practically a food group.

To properly eat this circular blob of perfection, I perform the "Ritual of the Perfect Cookie." First, I get a large glass of milk. Then, I take the red, slightly dented cookie-filled tin and slowly remove the lid. Inside lay the precious delights. I look for the best one to eat first; its about an inch in diameter and speckled with chocolate chips and peanut chunks. Smiling, I baptize it in the milk and swallow it whole. I eventually consume as many as my mortal body can hold. This is my ritual for eating my Little Gram's Chocolate Chip Cookies.

When I am eating her cookies I taste sensations that I never dreamed possible. Waves of deliciousness orally enter me, spreading rapidly through my body, and I experience a burst of energy unknown to most humans. I feel as if I have a perfect body, perfect vision, and even perfect spelling. I am mentally and physically a better person, at one with the world. And that is after only one cookie!

It sounds as if I am exaggerating, and maybe I am...just a little, but my Little Gram's are the best darn cookie I've ever eaten. One ingredient of the cookie I failed to mention is also the most important: love. My great grandma's love gives the cookies shape, taste, character, and that's why Little Gram's Chocolate Chip Cookies - are the greatest of all cookies.

Little Gram's Chocolate Chip Cookies
4 eggs
1 lb of flour
1/2 lb of brown sugar
1 cup of chopped peanuts
6 oz. of chocolate chips
1/2 of shortening
1/4 tsp of baking soda
1/4 tsp of baking powder

Beat shortening then add sugar. When light and fluffy, add eggs. When fluffy add flour and beat. When it gets too heavy for beater add flour by hand. Add nuts and chips. Bake at 14 minutes at 375 or 13 minutes at 400 according to which is best for your stove. Makes approx 60 cookies.

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The Matzo Ball soup is the Holy Grail of Kosher food. The Matzo Ball, or knaidel/ knaidelach, has been around for millennia. It all began when Moses led the Jews through the desert. A young boy while wandering with some matzo in hand, found a hot spring. He knew that simply dunking the matzo in the water wouldn't be any good, so he crumbled his matzo in his hand and molded it into a ball. He somehow was able to bind it together - perhaps he had a chicken with him at the time, perhaps with divine aid - and when he tried his creation, he found a delicious alternative to eating flat matzo. This practice evolved into the modern matzo ball soup that we know and love today. (Maybe). Everyone knows what matzo ball soup is, it's a kid-friendly kosher meal, and even Gentiles frequently enjoy it. There are, however, many differing qualities that distinguish good matzo ball soup from bad. So if you really want to impress your guests this Passover, or heck, even if you want to change up the pace on Sabbath, follow these instructions.

1. To really get that fresh taste, we have to prepare the poultry. Wash a turkey neck that has been cut into pieces, and add one pound of chicken wings. Then place them into a large soup pot, and fill it with water until the meat is submerged at the bottom with about two inches of water on top.

2. Bring to a roiling boil. Scrape any froth from the top of the water.

3. Next it's time to add the veggies. Take 3-4 carrots, 3 zucchinis, 3 celery sticks, 2 small onions, 1-2 small parsley roots, an optional piece of pumpkin (which you should add, because pumpkin happens to be extraordinarily healthy for you and your family), some fresh parsley, and spices to taste, with some chicken soup powder. Bring them to a boil.

4. Lower the heat to a simmer. Let it go for two hours, and allow the steam to escape. If the water level dips below the vegetables, just add some more.

5. During this time, you can prepare the sacred matzo balls. Take 4 egg whites, 4 tsp. of water, 4 tsp. of oil, tsp. salt, tsp. pepper, 1 cup matzo meal, optional 2 tsp. chopped parsley. In a separate bowl take the egg yolks and beat them with some water.

6. Fold the ingredients of each bowl together to form a light dough. Cover and chill for at least half an hour.

7. Strain the soup after two hours have passed.

8. Bring the strained soup to a boil. Take the chilled matzo ball dough and stir it up. Get your hands wet and start rolling little matzo balls. Remember that matzo balls expand to about twice their original size when cooked, so judge accordingly. Add them to the soup and make sure that they float because you don't want any sticking to the bottom.

9. Cover the pot, and let it simmer, with the addition of the strained veggies, for half an hour more.

That's it! With this recipe, you will surely be able to wow any crowd, Jew or Gentile. Remember that Hasidic Jews follow gebrocht kosher kashrut and do not enjoy matzo meal in water, so an alternative is to use potato starch.

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This video message is from 78violet italian fans to Aly & AJ :D Check it out the pictures and the christmas Letter to Aly & AJ! If you CAN'T read the lettere , here you cand find too PEPPE: Christmas, a very special day, where only the most beautiful stars shine, and you, our cherished Michalka sisters, are the stars more brilliant on this dark night. The air smells joy and harmony! I write these words from the bottom of my heart to tell you that you're everything to me, and that this year I will ask only one thing to Santa: I would like to realize my dream to see you in Italy. That would be the happiest day of my life, it would be an indelible mark of happiness. JESSICA: Enchanted atmosphere, magic of smiles, warm glances, tenderness of hugs, listening to music while doing the Christmas tree, or while you make the cookies, when it's cold and snowing outside, celebrating together exchanging gifts: this is Christmas. And you, Michalkas sisters, make everyones hearts warm giving us your music . Thank you for this incredible gift which makes all this atmosphere even more magical and perfect. ARIANNA: The greatest strength is dictated by your heart. Christmas is upon us, the lights shine in the city streets and I will gather the finest Christmas lights and blow them into your hearts. Alyson and Amanda Michalka, two angels who have decided to live with us. Two girls indescribable. The sweet notes of your songs heat up a cold winter night. The gift from me to you can not be ...

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I make a caramel sauce using sweetened condensed milk as the base at work. I recently faced a common cooking "problem" of scaling a recipe. Besides using the caramelized milk for sauce, I also harden it so I can use it as a caramel ingredient in other recipes. The hardened caramelized milk has a similar flavor to Kraft caramels; you know - the ones you can use to make caramel apples. I decided to use the hardened caramel in an ice cream recipe that I tested at home. Since I needed only a small amount, I decided to purchase the 14 oz. cans available on the retail market. The question I faced was how to convert my procedure for cooking a #10 can, which is approximately 96 oz., into a procedure for cooking a 14 oz. can.

To get the sweetened condensed milk to the proper caramel color, I cook the #10 can in barely simmering water for five hours, monitoring it closely and adding more water if the level goes below the top of the can. Please keep in mind that the manufacturer specifically says not to boil the milk in the cans. However, as long as the water isn't boiling (it is barely even bubbling), I have never encountered a problem. Once the milk has spent the required time in the water, I pull it out of the water and allow it to cool at room temperature for at least an hour and a half before opening the can. This allows the inside pressure to stabilize so the contents won't come shooting out when you open the can. So if a #10 can takes 5 hours to get to the proper temperature, how long will a 14 oz. can take - 2 hours, 4 hours? I decided to cook two cans to get my answer. I pulled the first one out of the water after two hours and the second one out of the water after four hours. After allowing them to cool at room temperature for an hour, I opened them up to see the results. I expected the can that cooked four hours to be very dark and the two hour one to be just about right. I actually found that neither can was dark enough. My final conclusion - I should have cooked the 14 oz. can for five hours - the same amount of time as the #10 can.

Since neither can was cooked enough, I needed to continue the cooking process to achieve my desired end result of a darker color and richer flavor. Someone brought to my attention an article from the internet about caramelizing the condensed milk in the microwave. I decided to give it a try. The directions say to put the milk in a deep bowl or 2-quart glass measure as the mixture boils up. I used a 74 oz. glass bowl and discovered that it wasn't deep enough because indeed, the mixture did boil over as the cooking process progressed. I followed the directions carefully (50% power for 4 minutes, stirring after 2 minutes, and then 30% power in 2 minute intervals until done) and in the end I got the results I was after.

I came to the conclusion it was much more time effective to use the microwave to achieve the same end results. A distinct plus with the microwave method is that you can see your product turn into caramel before your eyes and you can stop the process when the color is right. Cooking in the can is complete guess work and several factors, such as the heat level, can change the results each time.

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Nana made candied orange peel every year. Dishes of this sweet treat appeared at the Thanksgiving table and Christmas dinner. In fact, the holidays would not be the same without this candy. After Nana died, my elder daughter continued the tradition, until she died two years ago. She was the mother of our only grandchildren -- fraternal twins -- and life is different without her.

Christmas was my daughter's favorite time of year. My granddaughter loves it too, and puts up the tree the day after Thanksgiving. "Grandma, can we make candied orange peel?" she asked.

"Of course," I replied. "I'll find the recipe."

I had made the candy before, but had trouble finding the recipe. Finally, I reached for Nana's reliable text, "The Boston Cooking School Cook Book." Candied orange peel was listed in the index and, when I turned to the page, it was covered with pale orange drips. Yes, Nana had "been there" and made the recipe countless times.

The recipe calls for the rind of four oranges, cooked slowly in boiling water. After the rind is soft, it is cut into strips and cooked in sugar water and corn syrup. Cooled rind is dipped in sugar or melted chocolate. Since Nana had a sweet tooth, she did both. Nana did a lot of snacking while she was making the candy.

A newer version of "The Good Housekeeping Cookbook" contains a similar recipe, only it is more elaborate. Orange rind is cooked once in boiling water for 15 minutes. The peel is drained and boiled again. Softened peel is dipped in sugar and lemon gelatin. Though I have not made the recipe, it sounds too sweet for me. Which recipe should I make with my grandaughter?

Of course, it has to be Nana's recipe. I can almost see her cutting the peel into little triangles and licking chocolate from her fingers. Food links generations together and my granddaughter's request came from memories of her mother's holiday baking. Making candied orange peel will link us with her and Nana and our memories will be sweet.

Do you need a small gift for someone? This recipe is a great gift. I dip the peel in chocolate only, but you may follow Nana's example and roll it in sugar as well. Here is the family recipe, just in time for the holidays.

Ingredients

4 navel oranges

1 cup granulated sugar

1/2 cup water

2 tablespoons corn syrup

1 package semisweet chocolate chips

Method

Make four slits in each orange with a sharp knife. Peel the oranges and refrigerate the fruit. Remove any white parts from the peel with a spoon. Put the peels in a large saucepan. Add sugar, water, and corn syrup. Cook over low heat until the peel is translucent, or until a candy thermometer registers 230 degrees. Cool the peel on nonstick aluminum foil or parchment paper. Cut the peel into strips. Melt chocolate chips in a double boiler. Dip the candy in the warm chocolate, coating one half of each piece of candy. Cool until chocolate has set. Store in tightly covered container.

Copyright 2009 by Harriet Hodgson

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If you've been to a child's birthday party recently, you've more than likely to have seen a photo cake. A photo cake has a photograph of the guest of honour or something they hold close to there heart imprinted on top. Thanks to technology, a non-toxic photo can be printed out and used as a cake topper!

How is this possible? Most people ask this and its simple the person wishing to have a photo on cake made gives a favourite photograph to a website of choice. The website will print out your image with and description that you require on happy birthday or anything you want then you will add it to your cake.

To make the photograph for the photo on the cake, the website will add any inscription you require and print the provided photo. Once the photograph fully edited it's printed out on special edible "paper" made from potato starch, water, vegetable oil. The ink used to print the picture onto the edible paper is made from food colouring.

(This edible paper won't take away from the overall taste of the cake)

The things to keep in mind when picking your picture will be that you want the person or main object to be centre this will help if you want an inscription on your picture so the inscription can go around the edge. If you can't find a picture were the person / object is centered a good website will still be able to produce a great photo cake.

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People eat hot dogs for many reasons. I actually love hot dogs. Other people make them because they are a child friendly food. Still others make them as they are inexpensive and you can create a meal with a half package of hot dogs.

My kids have always loved hot dogs. We buy only the all beef hot dogs and over the years we have discovered many uses for hot dogs.

For a simple meal, grill them on the barbeque, add your favorite toppings and serve with a salad. When I make hot dogs, I put ketchup, mustard and mayonnaise on the table, along with relish and chopped up onions. My own personal favorite is mustard and onions.

When the kids were young, we used to tempura hot dogs. We'd buy batter at the store, and then coat and fry both hot dogs and veggies. It was a great way to get the kids to eat vegetables. We'd offer both tempura sauce and also ketchup. I think kids like most anything dipped in ketchup.

Buy refrigerated crescent rolls. Roll up one hot dog in each crescent and bake until rolls are done. You can also add mustard to the uncooked dough before rolling up.

Do you like corndogs? Make your own corn dogs by preparing a cornbread mix, and rolling the hot dog in the mixture. Add a bit of extra milk to make the batter a little bit thinner for dipping. Add a popsicle stick and cook until bread is done. While I enjoy dipping corn dogs in mustard, you can also dip them in ketchup and barbeque sauce.

Another favorite of mine are chili cheese dogs. We make a batch of chili, smother the hot dog with the chili and then add cheese on top.

A lot of people enjoy a casserole of baked beans with cut up hot dogs. You can also try barbeque baked beans. Both offer a very different flavor.

If you like bacon, try wrapping a slice of bacon around the hot dog and then adding melted cheddar cheese.

There are so many ways to enjoy a hot dog, and almost all of these recipes are kid friendly also.

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Every year, my kids bake some delicious cookies (2010 they will be gluten free, egg free and nut free), and strategically arrange them on a plate. Then that plate is paired with a tall glass of milk and methodically positioned perfectly in front of the fireplace so that Santa has the optimum reaching distance from the snack to the Christmas tree. The kids want to make sure that he is refueled in order to finish his rounds flying around the world giving gifts to good little boys and girls.

Now the question, is Santa allergic to dairy? Based on his bloated belly, that is a possibility. A dairy or milk allergy is an adverse immune reaction to animal milk protein that can be found cows, goats or sheep. These milk proteins are casein and whey. Also in the milk is lactose, the sugar in milk.

Casein is about 80% of the proteins in dairy. Some processed food that may contain casein; glazed donut, mints, non dairy coffee cream, cereal, high protein shakes, ice cream, baby formula, nutrition bars, processed meats like hot dogs, salad dressings, and whipped toppings. Even some sorbet's might have dairy, so we usually opt for italian ices.

Whey makes up about the 20% of the milk protein. It is a liquid by product in the cheese making process when the curd (casein) is removed and strained away. Whey can be found in ricotta cheese, brown cheese and nutritional supplements (especially in body building formulas)

The concentration of whey and casein varies from different dairy products, and immune reactions vary depending on your sensitivity.

Not to confuse a dairy allergy with lactose intolerance, lactose intolerance is a non-allergic sensitivity, where a person cannot produce enough of the lactase enzyme to digest the lactose sugar in the milk. While lactose intolerance is not a food sensitivity, it can lead to intestinal distress and the development of food sensitivities.

Some dairy substitutions include:

· Coconut Milk
· Hemp Milk
· Nut Milk (Almond)
· Rice Milk
· Oat Milk
· Potato Milk
· Soy Milk

Some symptoms to dairy allergy include:

· Abdominal Pain
· Acne
· ADD/ADHD
· Anxiety
· Arthritis
· Canker sores
· Constipation
· Diarrhea
· Ear Infections
· Fatigue
· Fibromyalgia
· Gas
· Headaches
· Heartburn
· Indigestion
· Iron deficient anemia
· Irritability
· Irritable Bowel Syndrome
· Joint Pain
· Lactose Intolerance
· Osteoporosis
· Poor Growth
· Poor immune function (frequent illness)
· Sinusitis

Read the labels and work with your healthcare professional team to review your dairy free options. Be Well!

snickers cookies Caffeine Energy Gum veggie chips

These cookies are filled with color and sweetness.

1 1/2 cups gumdrops

3/4 cup walnuts, coarsely chopped

1/2 cup golden raisins

1 3/4 cups all purpose flour, divided

1/2 cup shortening

1 cup packed brown sugar

1 egg

1/4 cup buttermilk

1/2 teaspoon baking soda

1/2 teaspoon salt

Directions

Preheat oven to 400 degrees.

Take out all of the black gumdrops and store for another use. Cut the remaining gumdrops into small pieces. Place gumdrops into a bowl. Add in the walnuts, raisins and 1/4 cup flour; toss to coat. Set aside.

In a mixing bowl, cream shortening and brown sugar. Add egg; beat in buttermilk, flour; stir into creamed mixture. Add gumdrop mixture and mix well. Chill for 1 hour.

Drop by rounded teaspoonfuls 2-inches apart onto ungreased baking sheets. Bake at 8 to 10 minutes. Let cool .

Makes 36 cookies.

=> Christmas Cookie Recipes: Frosted Cashew Cookies

A tasty frosted cookie decorated with a cashew in the middle.

1/2 cup butter, softened

1 cup packed brown sugar

1 egg

1/3 cup sour cream

1/2 teaspoon vanilla extract

2 cups all purpose flour

3/4 teaspoon each baking powder, baking soda, and salt

1 3/4 cup salted cashew halves

Browned Butter Frosting

Preheat oven to 375 degrees.

In a mixing bowl, cream the butter and brown sugar. Beat in the egg, sour cream and the vanilla; mix well.

Combine the flour, baking powder, baking soda and salt; add to the creamed mixture; mix thoroughly. Fold in the cashews.

Drop by rounded teaspoonfuls onto greased baking sheets.

Bake for 8 to 10 minutes or until lightly browned. Let cool before serving.

Browned Butter Frosting

1/2 cut butter

3 tablespoons half and half cream

1/4 teaspoon vanilla extract

2 cups confectioners' sugar

Additional cashew halves, optional

Directions

In a saucepan, lightly brown the butter. Remove from heat. Stir in the cream and vanilla. Beat in confectioners' sugar until smooth and thick. Frost cookies. Top each cookie with a cashew half, if desired.

=> Christmas Cookie Recipes: Soft Mincemeat Cookies

A unique holiday cookie with the distinct taste of mincemeat.

1/4 cup butter, softened

3/4 cup packed brown sugar

2 eggs

3/4 cup mincemeat

1 1/2 cups all purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1 1/2 cups semisweet chocolate chips

1/2 cup walnuts, chopped (optional)

Directions

Preheat oven to 350 degrees.

In a mixing bowl, cream the butter and brown sugar. Add in the eggs and mincemeat; mix well.

Combine flour, baking soda, cinnamon, nutmeg and salt; add to the creamed mixture and mix well. Fold in chocolate chips and walnuts, if desired.

Drop cookie dough by the tablespoonfuls onto a greased baking sheet, space 2-inches apart. Bake for 10 to 12 minutes, or until golden brown. Let cool completely.

Makes 48 cookies.

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In other countries, German food often has a reputation for consisting of large amounts of red meat, simply cooked. While it is true that red meat dishes, especially beef and pork, but also game (including wild boar, venison and rabbit), are popular in Germany, there is much more to German cuisine than simply roasted meat. Additionally, Germany has an international reputation for its sausages - and there are an incredible choice of sausages available - at least 1,500 varieties!

Traditionally in Germany, people eat a fairly light breakfast (German: frühstück) which may include breads and some meats (such as salted meats like salami, ham, or meat spreads such as leberwurst), a fairly light evening meal (German: abendessen or abendbrot), and have their main meal at lunch (German: mittagessen). Sometimes, a "second breakfast" (German: zweites frühstück) also be eaten during mid-morning, and because of modern working patterns is quite common now for the day's main hot meal to be eaten in the evening instead of at lunch time.

Here are some popular German dishes:

- Blood sausage (German: Blutwurst) - A sausage made from blood, meat and barley (similar to English black pudding). Blutwurst is often made from fatty pork meat with cow's blood, but in the Rhineland area, horse meat with is traditional. A popular variation is "zungenwurst" which includes pickled pig's tongue in the sausage mix. Although the sausages are ready cooked and ready to eat, blutwurst is almost always heated and served hot.

- Weißwürste - White sausages made from pork fat. Originally from Munich (German: München), this dish is often eaten as part of "second breakfast" (German: zweites frühstück).

- Frankfurter sausage - A sausage made with smoked pork. While it is eaten hot with bread and mustard, it is not exactly the same as the American "frankfurter" sausage.

- Bratwurst - Bratwurst are a popular variety of sausages made from pork or beef (or sometimes veal), and normally eaten hot with mustard and ketchup. Bratwurst is also used as an ingredient for some other dishes; for example, currywurst is made by slicing bratwurst and dipping the slices into a tomato-based curry sauce.

- Sauerkraut - Finely sliced cabbage, fermented in an airtight container. It can be eaten as a relish, dressed with oil and onions as a salad, heated and served hot, or used as ingredient in other dishes.

- Schupfnudeln - Sauerkraut cooked with potato noodles.

- Spätzle - The German version of noodles. A simple dough is made from flour, eggs and salt, and it is then cooked in boiling water. Spätzle is often eaten as a side dish with meat, but may also be used as an ingredient in other dishes too.

- Linsen, spätzle und saitenwürstle - Spätzle cooked with lentils and frankfurter-style sausages.

- Kässpätzle - Spätzle mixed with grated cheese and fried onions, then fried or baked.

- Krautspätzle - A cooked mixture of spätzle, sauerkraut, onions and butter.

- Gaisburger marsch - A traditional beef stew, contained cubes of beef, potatoes and spätzle. The stew is topped with onions fried in butter.

- Eisbein - Braised leg of pork, served with gravy, klöße and sauerkraut. In Berlin, eisbein is cooked with pea puree.

- Labskaus (also known as "Lapskaus") - Corned beef boiled in broth, and then minced with beetroot, onion, potatoes, and herring or ham, and finally fried in lard. Traditionally accompanied with rollmops (pickled fillets of herring).

- Hasenpfeffer - A stew made from marinated rabbit meat, with a sour taste created by adding wine or vinegar.

- Schwenker - Grilled pork steaks, prepared with a marinade of onions and spices.

- Saumagen - Translated literally, saumagen means "sow's stomach". It is probably best understood as being the (rough) German equivalent of haggis. Basically pork or beef with onions, carrots and a variety of spices and flavors is cooked in pig's stomach. It should be noted that the stomach itself is not eaten, but is just used as a casing when cooking. The usual accompaniments are mashed potatoes and sauerkraut.

- Klöße - Traditional German dumplings made from grated potato or dried bread, with milk and egg yolk. In Bavaria and Austria, it known as "knödel" or "knödeln".

- Schwarzwälder kirschtorte - Known as "Black Forest gateau in the United Kingdom, and "Black Forest Cake" the United States, Canada and Australia - Layers of chocolate cake, with whipped cream and cherries between each layer. The cake is then decorated with more whipped cream as well as maraschino cherries and chocolate shavings. In Germany, kirschwasser (a clear brandy made from cherries) is traditionally used in making the cake, although in other countries this is frequently substituted (for example, in Austria, rum is often used instead), or omitted entirely.

- Stollen - A bread-like fruitcake with citrus peel, dried fruit, almonds and spices, often eaten at Christmas. The most famous variety is Dresden Stollen from the city of Dresden, which is marked with a special stamp, and only available from 150 bakers.

- Lebkuchen - Cookies made from gingerbread, also often eaten during the Christmas period.

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wine chiller

Clara's Holiday Special! Cucidati Fig Cookies Part I Recipe: Cucidati Cookies (Sicilian Cookies by Clara) FILLING Boil 2 cups of water and add 1/2 cups sugar. Let cook. 3/4 cups shelled hazel nuts 1/2 cups shelled almonds 1/2 cups shelled walnuts 1/2 cups shelled pecans Toast all nuts on cookie sheet separately (different nuts take different times to toast). Grind together with nuts: 1/2 lb. diced candied fruit 1/4 lb. dark raisins 1/4 lb. light raisins 1/4 lb. dates (pitted) 1 orange with rind 1 dried tangerine with rind 2 lbs. figs or (2 packages or atleast 14 oz. apiece) Mix well all the ground ingredients. Add 1/2 or 3/4 of the cooled sugar water to make a nice soft mixture (be careful not to make it too soft). Save the rest of the sugar water mixture. Add 1/2 cup whiskey to ground ingredients. Mix well and let stand overnight. Keep in a fridge or cool place. You may need to add the sugar-water the next day. DOUGH 10 cups flour 1 lb lard 1 1/2 cups sugar 1 cup cold milk 2 heaping table spoons baking powder 1 table spoon vanilla 12 eggs Work flour and lard like you would pie crust. Melt sugar in milk. Beat egg and add vanilla. When flour and lard are mixed well, add baking powder, then add the other ingredients and mix until you have a nice liable dough. Let stand at least one hour, or this can be made the day before. Cover with a clean dish towel and put in the fridge or a cool place. Roll dough. Fill with filling (you can use a pastry bag). Cut and bake on ungreased ...

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Debbie makes traditional Italian fig cookies for the holidays in her friend Ann's kitchen. Enjoy!

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Making the traditional Italian "Bow Cookie" at our house.

veggie chips

Almond Crescents, Italian Lemon Cookies

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After playing 18 holes on a favorite course, those who play golf are bound to be hungry. Take this into consideration when throwing a golf party after the big scramble. Often couples get together weekly to face off on the links and celebrating this friendship will encourage these games for years to come.

Spice up an ordinary dinner party for the golf league by creating a golf-inspired menu. Titleist Cheese Balls, Iced Tee, Fore! Chili and Cart Cupcakes.

To make a Titleist Cheese ball for the golf part gather 8 ounces cream cheese - Softened,
1/2 cup cheddar cheese - shredded, 8 ounces Processed Cheese Spread -- (Cheese Whiz), 1/4 cup green onion -- finely chopped, 1 Clove garlic - minced, 1 tablespoon butter, 1 tablespoon Worcestershire sauce, 1 tablespoon brandy, 1 tablespoon fresh parsley - snipped, 1 teaspoon paprika, 6 drops Hot Pepper Sauce, 1 1/2 cup pecans -- finely chopped. Place cream cheese and cheddar cheese in a 2-qt microwaveable dish. Microwave on high for 30 seconds. Add cheese spread and microwave on High for 20 to 30 more seconds, or until cheeses begin to soften. Beat until smooth. Place onion, garlic and butter in small bowl. Microwave on High for 30 to 45 seconds, or until onion is tender. Combine with cheese mixture and Worcestershire sauce, brandy, parsley, paprika and red pepper sauce.

Refrigerate at least 2 hours. Shape into 48 balls. Roll in pecans. Place on a large tray covered with wax paper. Cheese balls should not touch each other. Freeze until firm. These can be frozen for up to a month in advance.

To Serve: remove 12 cheese balls from container and place in circle on serving plate. Microwave on 30% power (medium-low) for 45 seconds to 2 minutes, or until defrosted but still cool. Rotate plate 1/2 turn every 30 seconds. Let stand 3 to 5 minutes before serving.

Serving up this menu will have you being the talk of the sandtraps!

sandwich maker recipes

These canned chicken recipes are easy, quick and delicious. Just check these out and I'm sure you'll be amazingly surprised.

So put your hat on and get ready for some quick easy canned chicken recipes:

>> Chicken-Asparagus Rolls

12 Fresh Asparagus Spears

4 (4 0Z.) Boned, Skinned

Chicken Breast Halves

1/4 c (1 Oz.) Shredded Swiss

2 c Sliced Mushrooms

3 tb Chablis OR White Dry Wine

1 ts Lime Juice

1/2 tb Dried Whole Tarragon

1 ts Minced Fresh Parsley

Snap Off Tough Ends Of Asparagus, Remove Scales With Vegetable Peeler. Set Aside. Trim Fat From Chicken. Place Each Breast Between Wax Paper &
Flatten To 1/4 in. Thickness. Place 3 Asparagus Spears On Each Chicken Breast; Top With 1 T. Cheese.

Roll Up Lengthwise; Secure With Wooden Picks. Place Seam Side Down in A 10 Inch Glass Pie Plate Coated with Cooking Spray. Cover With Plastic Wrap, Venting One Corner. Microwave At High 5 To 6 Min. OR Until Done. Let Chicken Rolls Stand Covered 5 Min. Combine Mushrooms & Wine, Lime Juice & Tarragon in A 1 Qt. Glass Measure. Microwave At High 2-3 Min.

>> Green Chicken Enchiladas

3 C chopped -- cooked chicken

1 Pkg corn tortillas -- (12 each)

10 Whole green Spanish -- (10 to 12) tomatoes (tomatillos)

1 Long green chili pepper

1 Clove garlic

2 avocados -- (2 to 3)

1/2 C grated Mozzarella cheese

Dip each of the tortillas in hot cooking oil. Place 2 tablespoons chopped, cooked chicken filling on each and roll. Place rolled tortilla seam side down in baking dish. Sauce: Peel dried leaves of tomatillos and boil in 3 cups water with green chili pepper and garlic.

When tomatillos and pepper are tender, peel off skin and place in blender. Add water you boil them with to make sauce. Blend well. Slice 2 or 3 avocados and fold in sauce. Avocados should be chunky. Pour sauce over enchiladas. Grate Mozzarella cheese and sprinkle on top. Place in oven to melt cheese. Before serving, may top with sour cream if desired.

That's it for today! If you want more canned chicken recipes just check below:

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Sole/flounder is a refreshing sweet and mild flavored fish which allows it to be used in a variety of ways. With its long thin flesh, sole is often stuffed or used in other extravagant plate presentations. Because this fish is very thin it's a great choice to pan fry for a quick meal. Parmesan crusted sole is the best of both worlds, it's eloquent and fast. You can make it look even better with some fresh chives, tarragon or basil. Even if you don't like fish, you'll love this recipe.

Serves 4

4 ea. Sole fillet (6-8 oz) - if the fillets are small use 2 per serving


1 ½ cups Panko (Japanese bread crumbs)


½ cup Grated parmesan cheese


4 Tbsp. Parsley - minced


½ tsp. Granulated garlic


¼ tsp. Kosher salt


½ tsp. Pepper


½ cup Flour - all purpose


3 ea. Eggs


1 cup Milk


4 Tbsp. Butter


4 Tbsp. Olive oil


1 cup Lemon beurre blanc

In a food processor blend panko, parmesan and parsley until fine. Transfer to a shallow pan. In a separate pan whip eggs and milk until well combined. In a third pan place the flour.

Take the sole fillets and season with salt, pepper and granulated garlic. Dredge sole in flour, then egg wash and finally in the parmesan/panko mix. Pat the parmesan and panko into the sole until the mix sticks to the fish.

In a large sauté pan heat butter and olive oil until hot. Carefully place sole in the pan and shake the pan to make sure the fish doesn't stick. When sole is golden brown, flip over and continue to cook. When sole is done (120° F internally), transfer to plate and top with lemon beurre blanc.

Lemon Beurre Blanc

Yields 1 cup

1 cup White wine


1 Tbsp. White wine vinegar


1 Tbsp. Shallots


4 Tbsp. Heavy whipping cream


¼ lb Butter - unsalted, chilled, cut into cubes


2 Tbsp. Lemon pulp - chopped (see note)


1 tsp. Lemon zest - minced


1/8 tsp. Kosher salt


1/8 tsp. White pepper

In a sauce pan over medium high heat, combine wine, vinegar and shallots. Reduce until almost a syrup consistency. Add cream and continue to cook reducing by half. Turn the heat to low and add butter cubes 2 at a time while stirring until all the butter is added and sauce is a creamy consistency. Season with salt and pepper.

Note: If the butter is not chilled it will not incorporate into the sauce. Also if the wine mixture is not reduced far enough the sauce will be runny.

Note: To make the lemon pulp, cut off the rind including the white part. Cut between the sections removing just the pulp. At the same time removing any seeds. Place the pulp and any juice in a cup. It is also a good idea to zest the lemon first.

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John shows you how to squeeze a lemon when making italian lemon cookies.

Caffeine Energy Gum

I do not own this music - Jingle Bell Rock by Brenda Lee - Rockin' Around the Christmas Tree PEANUT BUTTER BLOSSOMS Ingredients: 1 3/4 cups of flour 1 teaspoon of baking soda 1/2 teaspoon of salt 1/2 cup of butter 1/2 cup of peanut butter 1/2 cup of white sugar 1/2 cup of brown sugar 1 egg 1 teaspoon of vanilla 2 bags of Hershey's kisses 1. Set oven to 375 farenheit or 190 celcius. 2. Sift flour, baking soda and salt. 3. Then add in butter and peanut butter. 4. Add in the white and brown sugar. 5. Finally add the egg and vanilla. 6. Roll into balls, and bake for 8 minutes. 7. Take out of oven, and press kisses in the middle. 8. Put back in oven for 3 minutes. 9. Let cool. Italian Cookies 1 cup butter (melted) 1 cup sugar Mix these two well Add: 6 eggs 6 1/2 tsp. baking powder 1/4 tsp. orange juice (optional) 1 tsp. anisette 1 tsp. vanilla 3 1/2 - 4 cups flour Work flour in just enough so dough doesn't stick to hands Make in size of meatballs Bake for 350 (180) for 10 - 12 minutes or when bottoms are golden brown. Ice with confectioners sugar mixed with milk. Make icing thick, and after added to cookies add sprinkles. Hope you enjoy them!

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Italian Christmas traditions involve many unique holiday activities. Learn more about the Christmas traditions in Italy with this free holiday video. Expert: Karina Fraley Bio: Karina Fraley is the official mom for mommywood.com. In addition to her work for Expert Village and mommywood.com, she is working on a children's crafting book and a documentary on food allergies. Filmmaker: Karina Fraley

sandwich maker recipes

Clara's Holiday Special! Cucidati Fig Cookies Part I Recipe: Cucidati Cookies (Sicilian Cookies by Clara) FILLING Boil 2 cups of water and add 1/2 cups sugar. Let cook. 3/4 cups shelled hazel nuts 1/2 cups shelled almonds 1/2 cups shelled walnuts 1/2 cups shelled pecans Toast all nuts on cookie sheet separately (different nuts take different times to toast). Grind together with nuts: 1/2 lb. diced candied fruit 1/4 lb. dark raisins 1/4 lb. light raisins 1/4 lb. dates (pitted) 1 orange with rind 1 dried tangerine with rind 2 lbs. figs or (2 packages or atleast 14 oz. apiece) Mix well all the ground ingredients. Add 1/2 or 3/4 of the cooled sugar water to make a nice soft mixture (be careful not to make it too soft). Save the rest of the sugar water mixture. Add 1/2 cup whiskey to ground ingredients. Mix well and let stand overnight. Keep in a fridge or cool place. You may need to add the sugar-water the next day. DOUGH 10 cups flour 1 lb lard 1 1/2 cups sugar 1 cup cold milk 2 heaping table spoons baking powder 1 table spoon vanilla 12 eggs Work flour and lard like you would pie crust. Melt sugar in milk. Beat egg and add vanilla. When flour and lard are mixed well, add baking powder, then add the other ingredients and mix until you have a nice liable dough. Let stand at least one hour, or this can be made the day before. Cover with a clean dish towel and put in the fridge or a cool place. Roll dough. Fill with filling (you can use a pastry bag). Cut and bake on ungreased ...

egg cooker

Whether a part of the assortment of Italian Christmas cookies or at a baby shower or wedding, these anise cookies are constantly making an appearances at my family celebrations (With a simple drop of food coloring they're perfect for any occasion!) If the licorice taste of anise doesn't suit you, try using almond, vanilla or even lemon extract...they are all delicious!

Makes about 8 dozen

Cookie Ingredients

1/2 cup butter, softened
1/2 cup granulated sugar
3 large eggs
2 teaspoons anise extract (almond, vanilla or lemon can also be used!)
2 1/2 - 3 cups all-purpose flour
1 tablespoon baking powder
2-3 tablespoons milk
Icing Ingredients

2 cups confectioners' sugar
3-4 tablespoons milk
1/8 teaspoon anise extract (optional)
food coloring (optional)
sprinkles of your choice(optional)
Preheat your oven to 350 degrees. Prepare your cookie sheets or pans by covering them with parchment paper.

To prepare these Italian Christmas cookies, get a large bowl and combine the butter and sugar together until the mixture is light and fluffy, which should take anywhere between 3 and 5 minutes. Crack in each egg, making sure to mix well after each one. Add your choice of extract.

Now combine the flour and baking powder, sifting it together so that there are no chunks of baking powder together. Take about a third of these dry ingredients and add them to the wet ones, using a hand or stand mixer to combine them. Then add about a tablespoon of milk. Repeat this process by adding another third of the flour mixture to your batter, and then another spoon of milk. The last batch of flour should be added very slowly, mixing in between so that you can determine how much flour is enough. You want the batter to be very easy to mold, but not sticking to your hands. The dough should not be stiff! If you add too much flour, try adding a few more drops of milk until the batter is easy to manage.

Using a tablespoon, drop balls of the batter onto the baking sheets, leaving space for them to bake and puff up in the oven.

Stick your pan in the oven and bake for about 10 minutes or until they puff up and the bottoms begin to turn a light golden brown.

While the cookies are baking, mix together the confectioners sugar, milk and extract of your choice (if you are using it). At this point you can also add food coloring if you want your icing to be a special color. White is also just as nice though!

After the cookies have mostly cooled, hold each one upside down and dip into your frosting glaze. flip it over and let it rest on a flat surface covered with wax paper. If you intend to use sprinkles, only dip a few at time and then sprinkle them, or else the frosting will harden and sprinkles will no longer stick. (If your frosting begins to harden before you are done dipping just microwave it for about 10 seconds to let melt again!)

Let the frosting harden to the touch, arrange on a plate and get ready to serve these Italian Christmas cookies to your family and friends!

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Dann rocks again... buy the full-band studio version of this song here: itunes.apple.com www.dannrusso.com http Dann Russo is a little alt, a little classic, a smidge country and all rock. Hes a singer-songwriter with radio-ready original songs and a live show so electric, youll be amazed its just acoustic. A "soon to be phenomenon" (NorthEast In-Tune Magazine), Dann is a lively act thats hard to follow. Ok - that's the official blurb. I love playing music, specifically my music, and I like playing it different ways for different people. As the inspiration for the rockstar heartthrob "Theo Christmas" in the Penguin-Putnam YA release MODELS DONT EAT CHOCOLATE COOKIES by Erin Dionne, my music is available on the authors website www.erindionne.com This in turn inspired me to release my first full-band EP "Presents" in 2009. For the last three years I've been playing streaming live shows through the virtual world of Second Life (listed at Pacific Coast Time). I set up my guitar and mic, plug it into the computer and rock out every Sunday morning (and some evenings during the week as well). It's better than coffee at waking me up. click here to get the link to listen in: www.facebook.com Some of the people I have met while playing in SL have been inspirational (one did the cover for "Presents") and last year (& this year, with their encouragement) I took part in the RPM challenge - writing an entire album in the month of February (the 2009 album was released as "Paradiso ...

Peanut Brittle

Making Christmas cookies for the holidays! Dedicated to our friend, Heather, who we miss.

granny cookies

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Peanut Brittle

My version of Christmas Italian cookies. It's a Holiday tradition. 4 1/2 cup flour 6 teaspoons baking powder 1 1/3 cup sugar 1/2 teaspoon salt 6 eggs 1 cup oil 1 1/2 teaspoon vanilla bake at 400 for 8 to 10 minutes

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The chocolate marshmallow cookie recipe is loaded with chocolate, in both the cookie as well as the frosting. Although with this cookie it's what's hidden inside that makes this treat unforgettable; a soft fluffy marshmallow!

Ingredients

1/2 cup butter-flavored shortening

3/4 cup granulated sugar

1 egg

1/4 cup milk

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour

1/2 cup unsweetened cocoa

1/2 teaspoon baking soda

1/2 teaspoon salt

18 large marshmallows, halved

Frosting:

3 tablespoons salted butter, softened

3 cups powdered sugar

3 tablespoons unsweetened cocoa

1 pinch salt

4-6 tablespoons milk

Hardware

Whisk

Large bowl

2 x medium bowls

Cookie sheets

Mixer

Step 1: Preheat oven to 350 degrees F.

Step 2: In a medium bowl, whisk together the flour, cocoa, baking soda, and salt; set aside.

Step 3: In a large bowl, with an electric mixer set on medium-high speed cream together the shortening and sugar.

Step 4: Beat in egg, milk, and vanilla extract.

Step 5: Gradually beat flour mixture into the creamed mixture.

Step 6: Drop by teaspoons 2 inches apart onto ungreased cookie sheets.

Step 7: Bake for 8 minutes, remove from oven and place a halved marshmallow, cut side down, onto each cookie. Return to oven and bake for 2 more minutes. Immediately transfer cookies to a cooling surface.

Frosting:

Step 1: In a medium bowl, cream butter, sugar, cocoa, and salt with an electric mixer.

Step 2: Add enough milk to achieve spreading consistency.

Step 3: Frost cooled cookies.

Makes 36 cookies.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

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You have the perfect sugar cookie recipe. You've made the cookie dough and you've tried to cut out the cookies, but it just doesn't quite work. They stick, they tear, they lose their shape. No more! Here are some tips that will have you making sugar cookies that look like a pro made them.

The first step to the perfect cut out cookie is to make the dough and then refrigerate it preferably overnight. At the very least, the dough has to be chilled for a couple of hours. You know the dough is just right to work with when you really have to "mash" it to flatten it out. You absolutely cannot cut out cookies when the dough is freshly made - don't even try it.

If you are in a mad rush and have to have some cookies pronto, you can take a cookie sheet, line it with parchment paper, put a blob of dough on it, cover it with another sheet of parchment and then roll it out to 1/4 inch thick. Then take the cookie sheet and place it in the freezer for about fifteen minutes. Continue to do this with several cookie sheets and you should have enough dough to work with shortly.

Now, if you aren't in a mad rush, get your dough good and cold. When you are ready to make the cookies, preheat the oven to 400. Make sure your oven heats up for at least 30 minutes - not just until the oven reads 400 degrees. The reason being is that your oven may not be heated to 400 in the center of the oven and will cause your cookies to bake unevenly.

Take out of the refrigerator only the amount of dough that you are going to work with at one time. Leave the rest of the dough in the refrigerator so it doesn't get warm or you will be right back where you started.

"Flour" your work surface with confectioners sugar. Yes, you can use regular flour, but the sugar adds an extra sweetness that tastes great. Also rub your rolling pin with confectioners sugar. Roll your dough to approximately 1/4" thick. If you are going to be making cookie bouquets, they need to be 1/2" thick.

Dip your cookie cutter in confectioners sugar and place it on your dough and press down to cut it out. Before you lift the cookie cutter, give it a little jiggle, wiggleing the cookie cutter back and forth. Do this until you can't get anymore cookies out of the dough that you have rolled out. Begin picking up the dough that surrounds the cut outs. Mash the dough back into a ball and put it back in the refrigerator with the other dough that is chilling.

Use a spatula that is thin, preferably a metal spatula not a rubber spatula to lift your cookies onto the cookie sheet. Rubber spatulas tend to be thicker on the end and will mash and distort your cookie. Using a thin-edged metal spatula place your cookies on the cookie sheet that has been lined with parchment paper about 1" apart. If you have chosen the proper sugar cookie recipe, they shouldn't puff up or spread.

Bake your cookies for 7 1/2 minutes at 400 degrees or just until the edges are golden brown. Remove the cookie sheet and let your cookies cool for just a minuet. Taking your metal spatula again, ligtly loosen the cookies from the parchment paper without moving them. Let the cool on the cookies sheet until they are ready for you to decorate.

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Most of you diabetics know that all our sweets cost more in the stores than the regular sweets do. If you are tired of buying the more expensive cookies, or you pass them up to save money, try these quick and easy Oatmeal Raisin Cookies that are sweetened with orange juice or the Orange Drop Cookies. The Orange Drop Cookies do have a small amount of sugar so remember that when adding these to your diet.

OATMEAL RAISIN DROP COOKIES

1 cup all-purpose flour

1 cup uncooked rolled oats

1 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp baking soda

1/8 tsp ground cloves

3/4 cup frozen apple juice concentrate, thawed

3 tbsp egg substitute

2 tbsp margarine, melted

2 tsp vanilla

1/2 cup raisins

Preheat oven to 375 degrees. Spray baking sheets with nonstick cooking spray. Combine flour, oats, baking powder, cinnamon, nutmeg, baking soda, and cloves in a large bowl. Combine remaining ingredients in a medium bowl; blend well. Add to dry ingredients; blend well. Cover and refrigerate for 20 minutes. Remove from refrigerator and drop 2 tablespoonfuls dough 2 inches apart onto prepared baking sheets. Bake 20 minutes or until lightly browned. Cool completely on wire racks.

Yield: 28 cookies

ORANGE DROP COOKIES

1 cup butter, softened

1 1/2 cups Splenda

1/2 cup sugar

3 eggs

1/3 cup unsweetened orange juice

1 tbsp grated orange peel

4 cups flour

2 tsp baking powder

1 tsp baking soda

In a mixing bowl, cream butter, sugar, and Splenda together. Beat in eggs, orange juice, and orange peel. Combine the flour, baking powder, and baking soda. Gradually add the flour mixture to the creamed mixture and mix well. Drop by teaspoonfuls 2-inches apart onto greased baking sheets. Bake at 350 degrees for 12 to 14 minutes or until edges begin to brown. Remove to wire racks to cool.

Yield: 8 dozen

Note: These cookies do contain a small amount of sugar. Remember this when working them into your diet. Do not over indulge!

Enjoy!

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What kid doesn't love a decorated cookie? All kids, all ages love decorated cookies. These days you can go just about anywhere and find cookie cutters. Cookie cutters range in price and style from about 60 cents for a small aluminum cookie cutter to well over 5 dollars for a large copper cookie cutter. You can walk into your local grocery store and get several plastic, easy to handle, easy to use and clean, cookie cutters. Let's just start there. While you're there swing over to the section where the refrigerated cookie dough is kept. This is the easiest dough to use when decorating cut out cookies for kids. Add about 1/4 cup all purpose flour to the dough, roll it into a ball and chill if for about 1 hour. Use a rolling pin to roll the dough out onto a floured surface and use the cookie cutters to cut the cookies out. The cookies should be about 1/2 inch thick. Bake the cookies according to package directions and let them cool completely. Meanwhile here's a quick frosting that can be made and colored to decorate the cookies:

1 cup confectioner's sugar

2 teaspoons milk

2 teaspoons corn syrup

(recipe can be doubled)

In a bowl, mix all 3 ingredients together thoroughly. It should be like the consistency of Elmer's glue. The frosting will be a little thick, in which case you can can add more milk and corn syrup each, 1 teaspoon at a time until desired consistency is reached. Divide the frosting into bowls and use food coloring to color. Pour the frosting into pastry bags or strong sandwich bags. Snip the tip of the bag with a pair of scissors to allow a little bit to come out. Now you are ready to start decorating cut out cookies for kids. The possibilities here are endless and the kids will love them. You can even add a little flavoring to the frosting. Try a teaspoon of almond or lemon extract before coloring the frosting. This is a frosting that dries with a nice shine. The thing to remember when you are decorating cut out cookies for kids is that this frosting should dry for about 8 hours, so it may be best to let them dry on a cooling rack overnight. The kids can eat the cookies before the frosting dries. It just gets a little messy, but that's all in the fun of making the cookies! Check kitchen and housewares stores for more of a diverse selections of cookie cutters. Of course there is always the internet. Now that you have mastered the art of decorating cookies for kids you can have cookies for all of the holidays. Just make sure to get the appropriate cookie cutters and there is no stopping you!

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Kids and adults all love homemade cookies, especially during the holidays. Treat your family to some new "All Time Favorite Cookies" this holiday season!

Below are 3 special Christmas cookie recipes for you to prepare this holiday season.

1. New England Christmas Cookies

Ingredients:

- 3/4 cup of melted shortening
- 3/4 cup of melted butter
- 1 cup of brown sugar
- 1 cup of white sugar
- 1 teaspoon of cinnamon
- 1 cup of sliced blanched almonds
- 3 eggs, beaten
- 1 teaspoon of salt
- 3 1/2 cups of flour
- 1 1/2 teaspoons of soda

Directions:

- Cream sugar and melted ingredients.
- Beat eggs and add to creamed mixture.
- Sift together all dry ingredients and beat into dough.
- Stir in almonds.
- Form dough into small rolls and wrap in wax paper.
- Refrigerate overnight.
- Slice thin and bake at 350 degrees for 8 to 10 minutes.
- Do not over bake.

2. Christmas Cookie Slices

Ingredients:

For The Dark Mixture:

- 3 cups of flour
- 1 teaspoon of soda
- 1/4 teaspoon of salt
- 1/2 teaspoon of ground cinnamon
- 1 cup of shortening
- 1 1/2 cups of brown sugar
- 2 eggs
- 1 cup of raisins, ground
- 1 cup of nuts, ground

For The Light Mixture:

- 2 cups of flour
- 1/4 teaspoon of salt
- 1/2 teaspoon of soda
- 1/2 cup of shortening
- 3/4 cup of sugar
- 1 egg
- 1 teaspoon of vanilla
- 2 tablespoons of water
- 1/4 cup of chopped candied cherries

Dark Mixture:

- Sift together flour, soda, salt and spices.
- Cream shortening with brown sugar, add eggs and beat well.
- Stir in dry ingredients, nuts and raisins.

Light Mixture:

- Sift together flour, salt and soda.
- Cream shortening and sugar, add egg, vanilla and water and mix well.
- Blend in dry ingredients.
- Stir in cherries.
- Pack half of dark mixture into wax paper lined straight-sided pan 10 1/2 x 3 1/2 x 2 1/2 inches.
- Add all of light dough to make a second layer, top with remaining dark dough.
- Pack firmly. Refrigerate at least 24 hours.
- Remove from pan and cut dough lengthwise in half.
- Then slice in 1/4 inch slices.
- Bake on ungreased cookie sheet at 400 degrees for 8-10 minutes.
- Remove immediately from pan.

3. Christmas Cookie Wreaths

Ingredients:

- 2 eggs, beaten
- 1/2 cup of butter
- 1 cup of chopped raisins
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of ground ginger
- 1 cup of sugar
- 4 teaspoons of sweet cream
- 1 teaspoon of baking soda
- 1 teaspoon of ground cinnamon
- 3 1/2 cups of flour (sifted)

Directions:

- Mix butter and sugar in bowl until creamy.
- Whip eggs and sweet cream.
- Add other ingredients and mix well until mixture becomes dough.
- Place in refrigerator to chill.
- Preheat oven to 375 degrees.
- Remove dough from refrigerator and cut small pieces.
- Roll into wreath shapes.
- Place on ungreased cookie sheet.
- Bake for 12 minutes.
- Let cookies cool.
- Add decorations if desired.

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My version of Christmas Italian cookies. It's a Holiday tradition. 4 1/2 cup flour 6 teaspoons baking powder 1 1/3 cup sugar 1/2 teaspoon salt 6 eggs 1 cup oil 1 1/2 teaspoon vanilla bake at 400 for 8 to 10 minutes

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You have the perfect sugar cookie recipe. You've made the cookie dough and you've tried to cut out the cookies, but it just doesn't quite work. They stick, they tear, they lose their shape. No more! Here are some tips that will have you making sugar cookies that look like a pro made them.

The first step to the perfect cut out cookie is to make the dough and then refrigerate it preferably overnight. At the very least, the dough has to be chilled for a couple of hours. You know the dough is just right to work with when you really have to "mash" it to flatten it out. You absolutely cannot cut out cookies when the dough is freshly made - don't even try it.

If you are in a mad rush and have to have some cookies pronto, you can take a cookie sheet, line it with parchment paper, put a blob of dough on it, cover it with another sheet of parchment and then roll it out to 1/4 inch thick. Then take the cookie sheet and place it in the freezer for about fifteen minutes. Continue to do this with several cookie sheets and you should have enough dough to work with shortly.

Now, if you aren't in a mad rush, get your dough good and cold. When you are ready to make the cookies, preheat the oven to 400. Make sure your oven heats up for at least 30 minutes - not just until the oven reads 400 degrees. The reason being is that your oven may not be heated to 400 in the center of the oven and will cause your cookies to bake unevenly.

Take out of the refrigerator only the amount of dough that you are going to work with at one time. Leave the rest of the dough in the refrigerator so it doesn't get warm or you will be right back where you started.

"Flour" your work surface with confectioners sugar. Yes, you can use regular flour, but the sugar adds an extra sweetness that tastes great. Also rub your rolling pin with confectioners sugar. Roll your dough to approximately 1/4" thick. If you are going to be making cookie bouquets, they need to be 1/2" thick.

Dip your cookie cutter in confectioners sugar and place it on your dough and press down to cut it out. Before you lift the cookie cutter, give it a little jiggle, wiggleing the cookie cutter back and forth. Do this until you can't get anymore cookies out of the dough that you have rolled out. Begin picking up the dough that surrounds the cut outs. Mash the dough back into a ball and put it back in the refrigerator with the other dough that is chilling.

Use a spatula that is thin, preferably a metal spatula not a rubber spatula to lift your cookies onto the cookie sheet. Rubber spatulas tend to be thicker on the end and will mash and distort your cookie. Using a thin-edged metal spatula place your cookies on the cookie sheet that has been lined with parchment paper about 1" apart. If you have chosen the proper sugar cookie recipe, they shouldn't puff up or spread.

Bake your cookies for 7 1/2 minutes at 400 degrees or just until the edges are golden brown. Remove the cookie sheet and let your cookies cool for just a minuet. Taking your metal spatula again, ligtly loosen the cookies from the parchment paper without moving them. Let the cool on the cookies sheet until they are ready for you to decorate.

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The blue ribbon recipes are no doubt award winning recipes because they are very delicious. Almond thumbprint cookies, butter crisps and chocolate covered cherry cookies rise above the rest. Below are the 3 award winning recipes so you can prepare at home:

1. 1986 Winner: Almond Thumbprint Cookies

Ingredients:

Cookies

- 2 c all-purpose flour,Sifted
- 1/2 c Sugar
- 1/4 t Salt
- 1 c Butter
- 3/4 c unblanched almonds,Grated
- 2 t Vanilla

Frosting

- 6 T Butter
- 1/3 c Half-and-half
- 2/3 c brown sugar,Packed
- 2 c Confectioners'sugar
- 1/2 t Vanilla
- pistachio nuts, Chopped For garnish

Directions:

- Heat oven to 350 degrees. For cookies, sift flour, sugar and salt into bowl. Cut in 1 cup butter with pastry blender until mixture resembles coarse crumbs. Blend in almonds and vanilla. Work mixture with fingers until a ball of dough is formed. Then shape into 1-inch balls.

- Place balls on greased cookie sheets; make a depression in center of each cookie. Bake about 8 minutes; remove from oven. Dent again and bake about 8 minutes longer; cool.

- For frosting, blend 6 tablespoons butter, half-and-half and brown sugar in saucepan. Boil 2 minutes, stirring constantly; remove from heat. Cool about 15 minutes, then stir in confectioners' sugar and vanilla. Beat until smooth and thick.

- Fill depressions in cookies with butterscotch frosting and sprinkle frosting with nuts.

2. 1986 Winner: Butter Crisps

Ingredients:

- 3/4 c Unsalted butter, at room Temperature
- 1 c Granulated sugar
- 3 Egg yolks
- 1 1/2 t lemon rind, Grated
- 1 1/2 t Lemon juice
- 1 1/2 t Cherry liqueur, (Kirsch)
- 1/8 t Salt
- 2 c All-purpose flour Colored sugar crystals or Plain pearl sugar crystals

Directions:

- Beat butter, sugar, egg yolks, lemon rind, lemon juice, cherry liqueur and salt in large mixer bowl. Stir in the flour. Shape into ball; cover and refrigerate for 1 hour.

- Heat oven to 350 degrees. Roll dough 1/8-inch thick on lightly floured cloth-covered board. Cut into desired shapes. Place on greased baking sheet; sprinkle with sugar crystals. Bake 10 minutes (cookies should not brown). Cool on wire racks.

- Store in airtight container 2 days to develop flavor. Cookies can be stored in airtight container at room temperature up to 6 weeks or in freezer up to 2 months. Recipe from Debbie Vanni of Libertyville, Illinois. From the Chicago Tribune annual Food Guide Holiday Cookie Contest December 4, 1986

3. 1986 Winner: Chocolate Covered Cherry Cookies

Ingredients:

- 1 1/2 C Flour
- 1/2 C Unsweetened cocoa powder
- 1/4 T Salt
- 1/4 T Baking powder
- 1/4 T Baking soda
- 1/2 C Butter (or margarine,) Softened
- 1 C Sugar
- 1 Egg
- 1 1/2 t Vanilla
- 48 Maraschino cherries Frosting
- 6 oz Semisweet chocolate chips
- 1/2 C Sweetened condensed milk
- Cherry juice (4 to 5 tsp)

Directions:
- In bowl, stir together flour, cocoa, salt, baking powder and baking soda. In another bowl, beat butter and sugar until fluffy. Add egg and vanilla to butter-sugar mixture and beat well. Gradually add dry ingredients to butter-sugar mixture and beat until well blended.

- Shape dough into 1-inch balls. Place on ungreased cookie sheet and push down center of each ball with thumb. Drain cherries and reserve juice. Place 1 cherry in center of each indentation. Heat oven to 350 degrees.

- For frosting, put chocolate chips and sweetened condensed milk in small saucepan. Heat until chocolate melts. Stir in 4 teaspoons cherry juice. If too thick, add more juice.

- Spoon 1 teaspoon frosting over each cherry. Spread to cover cherry. Bake 10 minutes or until done. Do not overcook. Remove to wire rack and cool. The cookies freeze nicely.

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