Italian Christmas Cookies

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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!

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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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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.

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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!

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