Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

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Old 14-12-2004, 01:02 AM
MOMPEAGRAM
 
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Default 1995 3rd Place: Christmas Rocks

* Exported from BigOven *

1995 3rd Place: Christmas Rocks

Recipe By :
Serving Size :6
Cuisine :
Main Ingred. :
Categories :Bars and Cookies Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
3/4 ts Baking soda
1/2 ts Ground ginger
1/2 ts Allspice
1/2 c Dried currants
1 1/2 c Sugar

: 3 cup All-purpose flour : 1 Tbsp Unsweetened cocoa : 1 tsp Cinnamon : 1
tsp Mace : 1 tsp Nutmeg 1/4 lb Candied pineapple 1/4 lb Citron 1/4 lb
Candied orange peel 1/4 lb Pitted dates 1/4 lb Figs 1/4 cup Dried or
candied cherries : 1 lb Chopped pecans : 1 cup Raisins : 1 cup Unsalted
butter, softened : 3 Eggs : 1 Tbsp Cold, strong coffee Heat oven to 350
degrees. Have ready ungreased or parchment-lined baking sheet(s). Sift
together the flour, cocoa, baking soda and spices. Cut candied fruits,
dates and figs into small pieces and toss with a small amount of the flour
mixture. Combine in a large bowl with the pecans, raisins and currants. Set
aside. Beat butter and sugar in large bowl of electric mixer on high speed
until light, about 2 minutes. Add the eggs, one at a time, mixing well
after each addition. Mix in the coffee. Stop the mixer and add the flour
mixture. Mix on low speed just until combined. Using a wooden spoon, fold
in the fruit and nut mixture to coat all the pieces. Drop batter onto
baking sheet in walnut-size mounds leaving about 2 inches between each
cookie. Bake until set and tops are lightly browned, 14 to 16 minutes.
Transfer to a wire rack to cool. Store in an airtight container, with a
small wedge of apple to keep them soft. The cookies may be glazed or
sprinkled with confectioners' sugar, if desired. Third-place winner in the
1995 Chicago Tribune Holiday Cookie Contest: by Phyllis Theodos From:
(Cicconifms)


** This recipe can be pasted directly into BigOven for Windows. **
** Easy recipe software. Try it free at:
http://www.bigoven.com **





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Old 15-12-2004, 12:08 AM
Dimitri
 
Posts: n/a
Default

Now on Sale for $29.95
"MOMPEAGRAM" wrote in message
news:[email protected] eranews...
* Exported from BigOven *

1995 3rd Place: Christmas Rocks

Recipe By :
Serving Size :6
Cuisine :
Main Ingred. :
Categories :Bars and Cookies Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
3/4 ts Baking soda
1/2 ts Ground ginger
1/2 ts Allspice
1/2 c Dried currants
1 1/2 c Sugar

: 3 cup All-purpose flour : 1 Tbsp Unsweetened cocoa : 1 tsp Cinnamon : 1
tsp Mace : 1 tsp Nutmeg 1/4 lb Candied pineapple 1/4 lb Citron 1/4 lb
Candied orange peel 1/4 lb Pitted dates 1/4 lb Figs 1/4 cup Dried or
candied cherries : 1 lb Chopped pecans : 1 cup Raisins : 1 cup Unsalted
butter, softened : 3 Eggs : 1 Tbsp Cold, strong coffee Heat oven to 350
degrees. Have ready ungreased or parchment-lined baking sheet(s). Sift
together the flour, cocoa, baking soda and spices. Cut candied fruits,
dates and figs into small pieces and toss with a small amount of the
flour mixture. Combine in a large bowl with the pecans, raisins and
currants. Set aside. Beat butter and sugar in large bowl of electric
mixer on high speed until light, about 2 minutes. Add the eggs, one at a
time, mixing well after each addition. Mix in the coffee. Stop the mixer
and add the flour mixture. Mix on low speed just until combined. Using a
wooden spoon, fold in the fruit and nut mixture to coat all the pieces.
Drop batter onto baking sheet in walnut-size mounds leaving about 2
inches between each cookie. Bake until set and tops are lightly browned,
14 to 16 minutes. Transfer to a wire rack to cool. Store in an airtight
container, with a small wedge of apple to keep them soft. The cookies may
be glazed or sprinkled with confectioners' sugar, if desired. Third-place
winner in the 1995 Chicago Tribune Holiday Cookie Contest: by Phyllis
Theodos From: (Cicconifms)


** This recipe can be pasted directly into BigOven for Windows. **
** Easy recipe software. Try it free at:
http://www.bigoven.com **






  #3 (permalink)   Report Post  
Old 15-12-2004, 12:08 AM
Dimitri
 
Posts: n/a
Default

Now on Sale for $29.95
"MOMPEAGRAM" wrote in message
news:[email protected] eranews...
* Exported from BigOven *

1995 3rd Place: Christmas Rocks

Recipe By :
Serving Size :6
Cuisine :
Main Ingred. :
Categories :Bars and Cookies Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
3/4 ts Baking soda
1/2 ts Ground ginger
1/2 ts Allspice
1/2 c Dried currants
1 1/2 c Sugar

: 3 cup All-purpose flour : 1 Tbsp Unsweetened cocoa : 1 tsp Cinnamon : 1
tsp Mace : 1 tsp Nutmeg 1/4 lb Candied pineapple 1/4 lb Citron 1/4 lb
Candied orange peel 1/4 lb Pitted dates 1/4 lb Figs 1/4 cup Dried or
candied cherries : 1 lb Chopped pecans : 1 cup Raisins : 1 cup Unsalted
butter, softened : 3 Eggs : 1 Tbsp Cold, strong coffee Heat oven to 350
degrees. Have ready ungreased or parchment-lined baking sheet(s). Sift
together the flour, cocoa, baking soda and spices. Cut candied fruits,
dates and figs into small pieces and toss with a small amount of the
flour mixture. Combine in a large bowl with the pecans, raisins and
currants. Set aside. Beat butter and sugar in large bowl of electric
mixer on high speed until light, about 2 minutes. Add the eggs, one at a
time, mixing well after each addition. Mix in the coffee. Stop the mixer
and add the flour mixture. Mix on low speed just until combined. Using a
wooden spoon, fold in the fruit and nut mixture to coat all the pieces.
Drop batter onto baking sheet in walnut-size mounds leaving about 2
inches between each cookie. Bake until set and tops are lightly browned,
14 to 16 minutes. Transfer to a wire rack to cool. Store in an airtight
container, with a small wedge of apple to keep them soft. The cookies may
be glazed or sprinkled with confectioners' sugar, if desired. Third-place
winner in the 1995 Chicago Tribune Holiday Cookie Contest: by Phyllis
Theodos From: (Cicconifms)


** This recipe can be pasted directly into BigOven for Windows. **
** Easy recipe software. Try it free at:
http://www.bigoven.com **








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