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Christmas Treats

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toad View Drop Down
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Joined: May 23 2007
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    Posted: Dec 10 2007 at 3:41pm
        A Great treat for me at Christmas time
is Making a shallow pan of Gingerbread, cutting it
into 3 inch squares, and adding HOMEMADE whipped
cream for the topping. I use a quart of whipping cream, with a quarter cup of white sugar, and 2
Tablespoons of vinilla extract.
     It's a great , light dessert after a big Christmas meal that is guaranteed to please.
Down, and nearly out in Detroit......
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Post Options Post Options   Thanks (0) Thanks(0)   Quote dream207 Quote  Post ReplyReply Direct Link To This Post Posted: Dec 10 2007 at 3:57pm
OH BOY!!!!
 
Toad, I hear you on that one!!!!!  I LOVE gingerbread with real whipped cream!!!!  YUMMY!!!!!!!!!
 
Even I can make it  - out of a box.  LOOOOOOOOOOL!!!!
 
 
Here's another good one that my friends make for Thanksgiving and Christmas.  I don't know the exact proportions in the cream cheese/whipped topping mixture since I haven't made them, but I always come home with a whole bunch.
 
They get store bought Stella Doros from the cookie aisle.  It's a brand name of Italian cream puff like small pasteries.
 
They fill them with a mixture of cream cheese, whipped cream and crushed pineapple.
 
They are so good and light too.  No one can eat just one!!!
 
dream
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Post Options Post Options   Thanks (0) Thanks(0)   Quote M I X E Y Quote  Post ReplyReply Direct Link To This Post Posted: Dec 15 2007 at 4:06pm
I was looking at those yesterday Dream... I'll have to try them.  My Grandmother loved cream puffs... !!!
 
Toad... gingerbread is a favorite of mine too.  I used to get gingerbread cookies and soften them up in the oven. . . and put whipped cream on top.  yummmm!! Your version is the adult version... lol
 
I make Crispelli every Christmas. 
 
1/4 cup cornmeal to every 4 cups flour + a little baking powder and eggs + milk to soften to a "tempura" batter consistency. The amounts of each depend on the weather and humidity.  Really you can't go wrong is you go thinner rather than thicker.
 
Then in a deep fryer with veg oil. . . fry spoonfuls of the batter.  It makes incredible shapes... very cool!!
 
The plain ones are great with maple syrup... like puffy weird shaped pancake balls.... or plain... or coated with powdered sugar.
 
After making a bunch of plain ones... coat lightly cooked chicken and garlic... or green olives... or cooked broccoli and garlic... fish and garlic... etc and fry.
 
Do the fish last.... or everything will taste like fish!!
 
We've had Crispelli in our family for generations.
 
We also fry stuffed green Ascolano olives... but not in the crispelli batter.... in a little egg and breadcrumbs.  They are stuffed with mashed chicken and lemon and grated Romano... but when I say stuffed, I don't mean putting the mixture in the hole.  We peal the olive off of the pit until it looks like a slinky.  Then we wrap the curled strip of olive around the filling. It's time consuming but well worth it.  The Ascolano olives are quite large.
 
It's a regional Italian thing from Ascoli Piceno.
 
2 with a glass of Chianti in the Bat Cave . . . OMG YUM!!  We'll all be whipping up some of Toad's whipped cream if we even have the time... Tongue
 
Mixey
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Post Options Post Options   Thanks (0) Thanks(0)   Quote M I X E Y Quote  Post ReplyReply Direct Link To This Post Posted: Dec 19 2007 at 9:49am
EGG NOG. . . 
 
I love egg nog. . .
 
even though one of my cousins used to call it snot nog.Tongue
 
Mixey
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Post Options Post Options   Thanks (0) Thanks(0)   Quote toad Quote  Post ReplyReply Direct Link To This Post Posted: Dec 19 2007 at 10:48am
  Mixey,
Those  Crispelli numbers sound great !
  The Ascolano olives would take some work, but I bet their worth it.
The work is a labor of love, and any guest lucky enough to sample
your treats get to cash in.
   I used to make mince-meat cookies at Christmas time, but could not
make just one batch. I would make a double batch, and gain about
10 lbs. in a couple weeks. Can't make em
 this year, or My clothes won't fit anymore !!
LOL,
toad
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Post Options Post Options   Thanks (0) Thanks(0)   Quote M I X E Y Quote  Post ReplyReply Direct Link To This Post Posted: Dec 19 2007 at 11:23am
Thanks Toad. . .
 
Here's more about Ascoli Piceno (Mom's side of the family) & the stuffed olives:
 

Ingredients for 4 people

- Green pickled olives of the Olea Europea Sativa sort: 20 big ones
- Mixed sorts of thin minced meat (beef, pork, chicken ):250g
- Grated Parmigiano Reggiano cheese: 70g
- Onion: a small one
- Carrot: a small one
- Celery: a rib
- Parsley: a small branch
- Nutmeg
- Bread crumbs: 20g
- Eggs: 3
- One lemon
- Extra-virgin olive oil: 6 spoons
- Flour and breadcrumbs
- Salt and pepper: as much as necessary

I bet Fra Fra knows about these.
 
Mixey
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Gene_Leone_Mix Quote  Post ReplyReply Direct Link To This Post Posted: Dec 19 2007 at 6:40pm

... Everytime I come over here...

by the time I get to the bottom of a thread...

I'm hungry!

(i've had 2 pieces of raisin toast this morning,,,
and 10 hours later, a piece of cheeze)...
of course with 27 cups of cawfee to wash it all down!

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Post Options Post Options   Thanks (0) Thanks(0)   Quote toad Quote  Post ReplyReply Direct Link To This Post Posted: Nov 30 2010 at 2:05pm
         I hope to make some good Christmas cookies
 this year. I have two favorites in mind to make.
      I love those little ball shaped Pecan filled numbers
 that are off-white,completely covered with powdered
 sugar, and crumble into your mouth when you bite
 into them. They go better with coffee than any other
 cookie I have had. They don't last long around me.
      Land-O-lakes butter had a cookie receipe book
 that I bought that had some winners in it including
 these pecan numbers.
        My other favorite is Mincemeat cookies with
 extra walnuts and raisins. They taste like exotic
 nut bread, only sweeter.  I could live on them,
all by themselves. They turn me into a fool for
 cookies. Tongue
 
 toad
Down, and nearly out in Detroit......
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