Quote:
I can help you! Im off on wednesday but hafta be home by 330 to pick up my shed
I can help you! Im off on wednesday but hafta be home by 330 to pick up my shed
Nevadans?
- Thread starter SunnyDawn
- Start date
- Thread starter
- #8,392
- Thread starter
- #8,394
The question is, will she pay in dark chocolate laying pullets!
- Thread starter
- #8,396
NevadaRon
Yummers! Homegrown turkey IS the BESTEST!!! Biggest one I ever put in the oven was 31-lbs dressed. I had a couple of toms that went long from T-Day into Easter that dressed out at close to 60 lbs.... Traded one for some tile work and the other one became parts in the freezer. The thigh/leg combo alone weighed 7+ lbs and looked like a ham!
I posted this on another thread, but if you buy your turkey poults from a feed store, the ones making the most noise are usually the toms.
Sunny
You said to guard the cookie dough.... Is the cookie recipe guarded, too? They sound uber-delectible!
Is it a family secret or can you share?
All this talk of holiday food has me off to the fridge.....
Yummers! Homegrown turkey IS the BESTEST!!! Biggest one I ever put in the oven was 31-lbs dressed. I had a couple of toms that went long from T-Day into Easter that dressed out at close to 60 lbs.... Traded one for some tile work and the other one became parts in the freezer. The thigh/leg combo alone weighed 7+ lbs and looked like a ham!
I posted this on another thread, but if you buy your turkey poults from a feed store, the ones making the most noise are usually the toms.
Sunny
You said to guard the cookie dough.... Is the cookie recipe guarded, too? They sound uber-delectible!
All this talk of holiday food has me off to the fridge.....
all this talk of turkeys and cookies is making me hungry! I made cinnamon logs for a cookie exchange last week. i have to say, they may not be the prettiest cookies but they are really good. got a few good cookies at the exchange but nothing spectacular. since my son is allergic to peanuts and almonds, it limited my choices. i would like to do some other baking but i really don't need the temptation around. I will probably bake cardamom bread. it's so delicious and I usually just make it once a year.
sorry about your EE, Ron
sorry about your EE, Ron
- Thread starter
- #8,399
Quote:
Nope not a family secret. It's adapted from the 1953 Betty Crocker cookbook. Here ya go...
Pineapple Cookies
Cream together...
1 C butter (original recipe is 1/2 butter & 1/2 shortening and they do flatten out a bit more w/ all butter but I avoid the transfats)
1 C sugar
1/2 C brown sugar (original recipe uses all white sugar)
Add in...
1 large egg (High altitude tip, I double the recipe and add an extra egg yolk)
1 - 15 oz can crushed pineapple well drained (original recipe was a 9 oz can but was not pineappley enough
)
1/2 tsp vanilla extract or 1/2 vanilla bean scraped (vanilla bean is preferable of course but still uber yummy w/ extract)
1/4 tsp almond extract (original recipe did not include vanilla or almond but OMG it makes all the difference)
Mix in separate bowl then slowly add to wet ingredients...
3 cups flour + 1/2 C if needed (original recipe was 3&1/2 Cups but stated to only add til dough was firm and leave the rest but then you don't get all the baking soda etc in so I reserve a half cup of flour to add if needed)
1/4 tsp salt (optional) (original recipe was 1/2 tsp but I think it's too much with the Baking Soda but do whatever you like)
1/2 tsp nutmeg (original recipe was 1/4 tsp but I usually add even more than the 1/2 tsp, I love nutmeg though)
1 tiny pinch of ground clove (not in original recipe)
Stir in just until blended...
1 cup chopped nuts (original recipe called for pecans but I prefer brazil, macademia or hazelnuts)
I use my stand mixer for the wet ingredients but add the dry ingredients by hand since overmixing cookie dough makes for a tougher cookie (it would be hard to make these cookies tough but the lighter the better)
Chill for at least 3 hours in fridge, drop by rounded Tbsp onto ungreased cookie sheet (I like to use parchment paper) bake for 10-12 mins @ 400 degrees or until golden brown. Move to wire racks to cool. Enjoy!
Since these cookies are so cakey they will stick together if stacked so use parchment or waxed paper between layers if stacking. I have never tried freezing this cookie but if you do try it let me know how they did.
Hope you like them as much as I do!
I've also heard that the noisiest chicks are usually boys. Anyone else noticed this? I've never paid attention long enough to see if this was true w/ chickens.
Nope not a family secret. It's adapted from the 1953 Betty Crocker cookbook. Here ya go...
Pineapple Cookies
Cream together...
1 C butter (original recipe is 1/2 butter & 1/2 shortening and they do flatten out a bit more w/ all butter but I avoid the transfats)
1 C sugar
1/2 C brown sugar (original recipe uses all white sugar)
Add in...
1 large egg (High altitude tip, I double the recipe and add an extra egg yolk)
1 - 15 oz can crushed pineapple well drained (original recipe was a 9 oz can but was not pineappley enough
1/2 tsp vanilla extract or 1/2 vanilla bean scraped (vanilla bean is preferable of course but still uber yummy w/ extract)
1/4 tsp almond extract (original recipe did not include vanilla or almond but OMG it makes all the difference)
Mix in separate bowl then slowly add to wet ingredients...
3 cups flour + 1/2 C if needed (original recipe was 3&1/2 Cups but stated to only add til dough was firm and leave the rest but then you don't get all the baking soda etc in so I reserve a half cup of flour to add if needed)
1/4 tsp salt (optional) (original recipe was 1/2 tsp but I think it's too much with the Baking Soda but do whatever you like)
1/2 tsp nutmeg (original recipe was 1/4 tsp but I usually add even more than the 1/2 tsp, I love nutmeg though)
1 tiny pinch of ground clove (not in original recipe)
Stir in just until blended...
1 cup chopped nuts (original recipe called for pecans but I prefer brazil, macademia or hazelnuts)
I use my stand mixer for the wet ingredients but add the dry ingredients by hand since overmixing cookie dough makes for a tougher cookie (it would be hard to make these cookies tough but the lighter the better)
Chill for at least 3 hours in fridge, drop by rounded Tbsp onto ungreased cookie sheet (I like to use parchment paper) bake for 10-12 mins @ 400 degrees or until golden brown. Move to wire racks to cool. Enjoy!
Since these cookies are so cakey they will stick together if stacked so use parchment or waxed paper between layers if stacking. I have never tried freezing this cookie but if you do try it let me know how they did.
Hope you like them as much as I do!
I've also heard that the noisiest chicks are usually boys. Anyone else noticed this? I've never paid attention long enough to see if this was true w/ chickens.
Last edited:
- Thread starter
- #8,400
Quote:
Ok, I shared mine...
The cinnamon logs sound especially yummy! I have just recently learned to really enjoy the flavor of cardamom but I am running out of time to make breads.
I usually have a holiday cookie exchange but with the move this year there was just no way!
Ok, I shared mine...
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