OT refrigerator cookie recipe

Here is a recipe for a little fancier refrigerator cookie! Ribbon Cookies

1 cup butter or margarine 1 1/4 cup sugar 1 egg 1/2 teaspoon vanilla 2 1/4 cup flour 1/4 teaspoon salt 1 square unsweetened chocolate, melted 1 1/4 teaspoon baking powder 1/4 cup chopped nuts red food colour Cream butter and sugar; add egg, vanilla, then flour, salt and baking powder. Divide dough in 3 parts. Stir melted chocolate and nuts into one part, and red food colour into another. Line a loaf pan with wax paper. Pack plain dough in pan. Spoon chocolate dough over plain dough, then follow with pink dough. Cover with wax paper and press layers together and smooth top. Chill at least 24 hours. The original recipe calls for cutting the block in half, lengthwise, but I like to cut it into thirds, so make more, slightly smaller cookies. Slice 1/4 inch slices. Bake about 10 min @ 350°F

I have kept the dough in the refrigerator for up to a month, well wrapped.

Susan in Kingston ON quilting as usual......

Thank you. Thank you all. I'm having such a good time with the recipes. As with most of my plans, I'm really not coming to any conclusions. The cookies are gone before I find out if they are ho-hum or incredible. You just can't test cookie recipes very well with a pack of Cookie Monsters hounding you. They even snorfulled up the burned ones. Polly

ta, Susan, copied and saved. we made chocolate pumpkin cake last night and it is really moist and delicious. disagreed on what flavour frosting/icing to use. i thot that chocolate would knock out any hope of tasting the pumpkin so asked dh to make plain vanilla. i was right. it was delicious and you can taste the pumpkin still. i love pumpkin. we also had a pumpkin pie. we also had pumpkin soup and pumpkin risotto. it was a full on pumpkin meal and it was divine. dh bought one large pumpkin for $1.99 on friday. seemed the best thing to do was cook it all at once (roasted it in the oven first). now lets see what to have for lunch, hmmm. all those leftovers, hmmmm. j.

"Susan Torrens" wrote... Here is a recipe for a little fancier refrigerator cookie! Ribbon Cookies

1 cup butter or margarine 1 1/4 cup sugar 1 egg 1/2 teaspoon vanilla 2 1/4 cup flour 1/4 teaspoon salt 1 square unsweetened chocolate, melted 1 1/4 teaspoon baking powder 1/4 cup chopped nuts red food colour Cream butter and sugar; add egg, vanilla, then flour, salt and baking powder. Divide dough in 3 parts. Stir melted chocolate and nuts into one part, and red food colour into another. Line a loaf pan with wax paper. Pack plain dough in pan. Spoon chocolate dough over plain dough, then follow with pink dough. Cover with wax paper and press layers together and smooth top. Chill at least 24 hours. The original recipe calls for cutting the block in half, lengthwise, but I like to cut it into thirds, so make more, slightly smaller cookies. Slice 1/4 inch slices. Bake about 10 min @ 350°F

I have kept the dough in the refrigerator for up to a month, well wrapped.

Susan in Kingston ON quilting as usual......

i'd bet with a little creativity you could sneak some into quite a few meals. was reading up on the alzh/tumeric, seems it is also a good anti-inflamatory. herbs and spices have uses along with flavouring our foods. they make a difference inside us that often we never even consider. j.

"Roberta" wrote... You'd probably have to eat a LOT of it. But it's also good as a substitute for saffr>Sure, it's a bold activity ... but what fun. Do sprinkle some on a >spoonful

My household isn't too fond of curry, except for me, so I only cook curry once in a while. When I do I go the Thai route and use that incredible yellow curry with coconut milk and pineapple. Then everybody (almost) will eat it. Of course, they pick out the veggies, but that always happens.

I have been reading a good bit about spices that are anti- inflammatory. As a result I've been working tumeric into quite a few foods. Scrambled eggs, various sauces that would be prettier yellow, rice -- along with raisins, pine nuts and chopped almonds, you name it..... If you use too much tumeric it makes food sour. But a little is good. I don't notice a difference in my physical feeling, but it's still good to eat things that are good for us.

Sunny

wow, that sounds amazing, do get some pix of it for posterity if nothing else. who would believe they'd get that big. must take a mess of water to keep up with all that growth too. what kind of pumpkin is it? pix, girl, i want pix of it. pumpkin is possibly my favourite vegetable, well along with tomatos. both are sooooo versatile. when do you harvest them in your neck of the woods? dh just asked what you're gonna do with all of them? he is the chef in our house....with suggestions from me that is. dont forget the chocolate pumpkin cake. the recipe i used only took a cup of pumpkin so easily done. j.

"Roberta" wrote ... Wish I could send you pumpkins. I planted *one* plant in the spring. It has taken over my little veggie patch, smothered pretty much everything but the mint, marched off across the flower bed, over the fence to the neighbor's garden. We will have a lot of pumpkins, and so will the neighbor. Roberta in D

Wow, you're a real pumpkin farmer. Just think if you had a whole row of the suckers! I probably shouldn't admit this, but I'm not much of a cook and don't exactly know what to *do* with a whole pumpkin except carve a jackolantern & toast the seeds. So I was pretty impressed with J*'s description of the delicious-sounding things she made from one!

Sherry

Sherry, autumn is prime pumpkin season. if you like pumpkin pie at all, you'll probably also like other things made with pumpkin. all you need to do is make sure when you buy a pumpkin that it is an eating one. sometimes those selling for jack'o'lanterns arent all that great for eating, so do ask.

once you've got your hot little hands on it, get a really sharp strong big enough knife and starting at the top near the stem cut thru and bring it down the side to the bottom, then do the other side or cut again to get a big wedge. you dont have to use the whole pumpkin on one day to cook. if you only need a big wedge, put the rest in the fridge for the rest of the week, it does keep ok. i do deseed it completely first tho, then into the fridge. you can peel them but sometimes they have very tough skin. you can also steam/boil/roast/bake them with skin on then easily slice that skin off. tho i do eat the skin when we have it roasted with a sunday leg of pork/beef or chicken. i like the skin that way.

now what would you like to try cooking? its cooked much like potatoes, steam, boil, bake, roast, soup, pasta sauce, salad, any baking, cakes, muffins, cookies. honestly it is a fantastic vegetable with pretty much unlimited uses. tho it has its own distinct flavour it also works well with many other flavours so go for it. works well with lots of different meats as well. so what is your favourite dish? i'd think pumpkin can probably be worked into it somehow. tis really one of the most versatile vegetables and is really underused by most of the usa. mostly just made into pies. how sad. i loooooooooooove pumpkin. your lucky to get it all year round in cans for baking or soup but fresh is even better. cant wait to read your reply. j.

"Sherry" wrote... Wow, you're a real pumpk> Wish I could send you pumpkins. I planted *one* plant in the spring.

i cant wait to see your pix. i admit i had to google that variety of pumpkin, not familiar with that one here. looks like a yummy one. i like that you dont have to peel it if pureeing too. why waste all the lovely skin, eh. my garden has too much growing just to look so not enough room for the eating things. tho council did tell us last year that we cant grow veges if we want the pool fencing as it is. we want vege and a clothesline we have to put in more fencing just around the pool itself. now my yard is not big and you can see/hear all activity in the pool from anywhere in the yard. there are no hidden corners where you might be and someone elses uninvited kid might drown in the pool. ack! council in their infinite wisdom is idiotic sometimes. so we took down the line(for the inspection anyhow) and said we'd not grow vege again next year, yea right, like hell we wont. not that we grow a lot of them but geez louise. most that we do grow are in pots on the paving around the pool or in the garden where we stand on the paving around the pool to tend them. they are not in some hidden spot out of view. omg. idiotic they are for sure. anyhow, cant wait to see those pix. lovely colour the skin is too. j.

"Roberta" wrote... I'm almost afraid to go out and count them. Trips to the compost holder have become safaris through pumpkin jungle, although the glorious huge gold flowers give me great pleasure. We've had plenty of rain this summer, along with a decent amount of sun, obviously perfect pumpkin weather. These are Hokkaidos. One beast is just right for a pot of soup, and they don't have to be peeled if you plan to puree. They make good pies too. And I like them roasted in the pan, along with the meat, potatoes, etc. Might do a photo just for you tomorrow, but the whole plant won't fit in one frame. The jungle is getting a bit dim and creepy now as the sun is going down :-) But I do love spotting the hedgehog, now and then. Oh, and the eldest pumpkin looks just about ripe! I usually harvest whatever's left just before the first frost, and they keep well for 2-3 months if cool. Roberta in D

On Mon, 17 Aug 2009 20:29:51 +1200, "J*" wrote:

Well, yum! I can do that! This is kind of unappetizing tip to put right below your delicious one, but I do know that soft, cooked pumpkin is very good for a constipated cat or dog. (thought I'd throw that in, since many of us have QI's)

Sherry

Well, that's the *first* thing I've done wrong -- I've never bought an eating pumpkin. I assume that's the small ones? I am curious too -- what part of the US do you live in? I think what we're accustomed to eating is largely regional. Pumpkin pie is about all I remember ever having out of a pumpkin (BTW, sweet potato pie is a wonderful facsimile of pumpkin pie!). And lamb is practically unheard of here. You might see chops in the larger grocery stores in the city, but not around here. But Ido love the flavor of pumpkin -- there's an awesome recipe for pumpkin cookies I love too. As far as your question about food, I mostly am kind of food "purist". I usually like minimal seasonings and basic preparation. Steamed or baked sounds good to me. :-) Sherry

PUMPKIN COOKIES

1 cup butter, softened 1/2 cup light brown sugar, firmly packed 1/2 cup granulated sugar 1 cup solid pack canned pumpkin 1 egg 1 teaspoon vanilla extract 2 cups flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup chopped walnuts 1 cup chopped dates

Preheat oven to 350 degrees. In large bowl, beat butter and sugars until fluffy. Add pumpkin, egg and vanilla- mix well. In another bowl stir together flour, baking soda, baking powder, cinnamon and salt. Add to pumpkin mixture- stir to mix well. Stir in nuts and dates. Drop batter by heaping teaspoonfuls onto ungreased baking sheet, 1 inch apart. Bake at 350 degrees for 15 minutes or until tops are golden and centers firm to touch. Remove from baking sheets and cool on wire racks. Makes about 4 dozen 2 inch cookies.

This cookie is the soft, moist texture of pumpkin bread... and YUMMY! I always make it in the fall to take to church- where they disappear VERY quickly. ;-)

Leslie & The Furbabies in MO.

Well, that's the *first* thing I've done wrong -- I've never bought an eating pumpkin. I assume that's the small ones? I am curious too -- what part of the US do you live in? I think what we're accustomed to eating is largely regional. Pumpkin pie is about all I remember ever having out of a pumpkin (BTW, sweet potato pie is a wonderful facsimile of pumpkin pie!). And lamb is practically unheard of here. You might see chops in the larger grocery stores in the city, but not around here. But Ido love the flavor of pumpkin -- there's an awesome recipe for pumpkin cookies I love too. As far as your question about food, I mostly am kind of food "purist". I usually like minimal seasonings and basic preparation. Steamed or baked sounds good to me. :-) Sherry

ta, Leslie, tis added to the recipe book here. now to see if there are anymore cheap pumpkins around. the season is past here but sometimes there are some that have been held in coolstore like last week. silly dh only got the one, argh. wish he'd of got more as we can store them in the dark cool garage for a few weeks at least. oh well. sorry to say they dont do pumpkin in cans here. shrug, j.

"Leslie& The Furbabies in MO." wrote... PUMPKIN COOKIES

1 cup butter, softened 1/2 cup light brown sugar, firmly packed 1/2 cup granulated sugar 1 cup solid pack canned pumpkin 1 egg 1 teaspoon vanilla extract 2 cups flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup chopped walnuts 1 cup chopped dates

Preheat oven to 350 degrees. In large bowl, beat butter and sugars until fluffy. Add pumpkin, egg and vanilla- mix well. In another bowl stir together flour, baking soda, baking powder, cinnamon and salt. Add to pumpkin mixture- stir to mix well. Stir in nuts and dates. Drop batter by heaping teaspoonfuls onto ungreased baking sheet, 1 inch apart. Bake at 350 degrees for 15 minutes or until tops are golden and centers firm to touch. Remove from baking sheets and cool on wire racks. Makes about 4 dozen 2 inch cookies.

This cookie is the soft, moist texture of pumpkin bread... and YUMMY! I always make it in the fall to take to church- where they disappear VERY quickly. ;-)

Leslie & The Furbabies in MO.

i'm in reverse seasons from you, Sherry. i'm in the south pacific, new zealand. we grow pumpkins all year round here but the ones best for cake, pie etc are in autumn here. tis early spring here now so to see those show up surprised me. i'm sure they'd been held in coolstore but this one was still a good one. wish dh had got more as we could of kept them in the dark cool garage for a few weeks or could have cooked and froze the puree. oh well. we'll be waiting a bit now for somemore fresh ones to grow.

do try f> Sherry, autumn is prime pumpkin season.

Well, that's the *first* thing I've done wrong -- I've never bought an eating pumpkin. I assume that's the small ones? I am curious too -- what part of the US do you live in? I think what we're accustomed to eating is largely regional. Pumpkin pie is about all I remember ever having out of a pumpkin (BTW, sweet potato pie is a wonderful facsimile of pumpkin pie!). And lamb is practically unheard of here. You might see chops in the larger grocery stores in the city, but not around here. But Ido love the flavor of pumpkin -- there's an awesome recipe for pumpkin cookies I love too. As far as your question about food, I mostly am kind of food "purist". I usually like minimal seasonings and basic preparation. Steamed or baked sounds good to me. :-) Sherry

i'm in reverse seasons from you, Sherry. i'm in the south pacific, new zealand. we grow pumpkins all year round here but the ones best for cake, pie etc are in autumn here. tis early spring here now so to see those show up surprised me. i'm sure they'd been held in coolstore but this one was still a good one. wish dh had got more as we could of kept them in the dark cool garage for a few weeks or could have cooked and froze the puree. oh well. we'll be waiting a bit now for somemore fresh ones to grow.

do try f> Sherry, autumn is prime pumpkin season.

Well, that's the *first* thing I've done wrong -- I've never bought an eating pumpkin. I assume that's the small ones? I am curious too -- what part of the US do you live in? I think what we're accustomed to eating is largely regional. Pumpkin pie is about all I remember ever having out of a pumpkin (BTW, sweet potato pie is a wonderful facsimile of pumpkin pie!). And lamb is practically unheard of here. You might see chops in the larger grocery stores in the city, but not around here. But Ido love the flavor of pumpkin -- there's an awesome recipe for pumpkin cookies I love too. As far as your question about food, I mostly am kind of food "purist". I usually like minimal seasonings and basic preparation. Steamed or baked sounds good to me. :-) Sherry