OT: (kindof) -- Another recipe request

OT: (kindof) -- Another recipe request

Post by Kate in M » Tue, 04 Aug 2009 23:07:11



Mmmmmmmmmmmmm -- sounds yummy!

I'm sure I'm not the only one who would like the recipe!

Thanks!
--
Kate in MI
http://community.webshots.com/user/K_Groves



Quote:
> What makes it kind of ON topic -- is that I need a recipe for cookies that
> will be sold at our Guild's first ever quilt show next Saturday.

> I have recipes for standard stuff -- chocolate chip, chocolate chocolate
> chip, peanut butter, peanut butter kiss, snickerdoodles... standard family
> fare.

> So considering our audience.... (middle aged+ women probably will be the
> majority - women like me!!) -- what would you recommend for something
> out-of-the-ordinary that our guests would like.

> Doesn't have to include chocolate... I'm sure there will be LOTS of
> chocolate cookies...

> What kind of cookie would prompt you to buy one at a quilt show??

> --
> Kate in MIhttp://community.webshots.com/user/K_Groves

Lois, the cookie lady, might be persuaded to reveal her recipe for
Pistachio cookies. I will ask, if you would like. They are very good,
and I have never heard of anybody not taking a second one.

John

 
 
 

OT: (kindof) -- Another recipe request

Post by John » Wed, 05 Aug 2009 03:06:08



Quote:
> Mmmmmmmmmmmmm -- sounds yummy!

> I'm sure I'm not the only one who would like the recipe!

> Thanks!
> --
> Kate in MIhttp://community.webshots.com/user/K_Groves




> > What makes it kind of ON topic -- is that I need a recipe for cookies that
> > will be sold at our Guild's first ever quilt show next Saturday.

> > I have recipes for standard stuff -- chocolate chip, chocolate chocolate
> > chip, peanut butter, peanut butter kiss, snickerdoodles... standard family
> > fare.

> > So considering our audience.... (middle aged+ women probably will be the
> > majority - women like me!!) -- what would you recommend for something
> > out-of-the-ordinary that our guests would like.

> > Doesn't have to include chocolate... I'm sure there will be LOTS of
> > chocolate cookies...

> > What kind of cookie would prompt you to buy one at a quilt show??

> > --
> > Kate in MIhttp://community.webshots.com/user/K_Groves

> Lois, the cookie lady, might be persuaded to reveal her recipe for
> Pistachio cookies. I will ask, if you would like. They are very good,
> and I have never heard of anybody not taking a second one.

> John

Ok. Lois, the cookie lady, has graciously consented to sharing her
prized recipe.
Here it is:

Lois's Pistachio Cookie Sticks
(Makes about 25 cookie sticks)

1/2 Cup (1 stick) butter, softened
2/3 cup of sugar
1 large egg
2 tsp vanilla extract
2 cups unsifted all-purpose flour
1/2 tsp baking powder
1 cup shelled pistachios
2-3 drops of green food coloring

1. In a large bowl, with electric mixer on medium speed, beat butter,
sugar, egg, vanilla, and food coloring, until well mixed. Reduce mixer
speed to low. Gradually beat in 1-1/2 cups flour and baking powder
until a soft dough forms. (This may also be done in a food processor)

2. With spoon, stir in pistachios and enough of the remaining flour
until a very stiff dough forms. If necessary, work with hands. On a
sheet of plastic wrap, shape dough into a 8" x 4" rectangle. Wrap in
plastic wrap; refrigerate several hours or overnight.

3. Heat oven to 350  F. Grease two large baking sheets or coat with a
nonstick vegetable cooking spray. Unwrap dough and place on cutting
board. With a sharp serrated knife, using a sawing motion, cut chilled
dough crosswise into 1/8" wide slices. As each slice is cut, place
1/4" apart on greased baking sheet. If slices fall apart, press
pieces  back together on baking sheet to reshape dough into sticks.

Bake cookies 8 minutes or until firm and golden. Transfer to wire
racks; cool completely. Arrange cookies in a decorative serving bucket
or store in airtight container until ready to serve.

These are some of my favorite cookies. Lois takes them to lots of
gatherings that she attends with her own interest groups as well as
our family gatherings. There are seldom any left over at the end of
the get-together. The pale green color adds an extra dimension to
these cookies and sets them off from all the others.

John

 
 
 

OT: (kindof) -- Another recipe request

Post by Sandy » Wed, 05 Aug 2009 04:42:29


Howdy!

Food & quilting: never off topic!   ;-)

The best chocolate cookies:
 http://www.redearthroses.com/quilts/rctq/ragchoc.htm

Have had a Crisco cookbook for 30 yrs; best gingerbread cookies:
http://www.familytime.com/recipe/showrecipe.aspx?recipeid=10171

..or some squares of gingerbread (cake) sold individually, yummy!
*note* substitute applesauce for the shortening/fat/Crisco:
 http://www.crisco.com/Recipes/Details.aspx?recipeID=663

Use any rolled sugar cookie recipe to make Button Cookies:
 http://tinyurl.com/l8gk93

http://www.hgtv.com/videos/gingerbread-house-quilt/3782.html
 http://www.families.com/brandie/photos/1994
  http://tinyurl.com/n8dhe2

Good luck!

R/Sandy


Quote:

> What makes it kind of ON topic -- is that I need a recipe for cookies that
> will be sold at our Guild's first ever quilt show next Saturday.

> I have recipes for standard stuff -- chocolate chip, chocolate chocolate
> chip, peanut butter, peanut butter kiss, snickerdoodles...  standard family
> fare.

> So considering our audience....  (middle aged+ women probably will be the
> majority - women like me!!) -- what would you recommend for something
> out-of-the-ordinary that our guests would like.

> Doesn't have to include chocolate...   I'm sure there will be LOTS of
> chocolate cookies...

> What kind of cookie would prompt you to buy one at a quilt show??

--
Kate in MI
http://community.webshots.com/user/K_Groves
 
 
 

OT: (kindof) -- Another recipe request

Post by Donna in Idah » Wed, 05 Aug 2009 05:00:29


I just spent the weekend at a local quilt show.  Our Project Linus chapter
was there making Topsy Turvy blocks.  Since the high school where the quilt
show is held is a little way out of town, the volunteers and vendors bring
food - lots and lots of really good food - for pot luck lunch (for
volunteers and vendors, not the show attendees).

One of the vendors brought Gingersnaps.  Her cookies were so popular that
many asked for the recipe.  Here it is:

Nancy's Gingersnaps

Mix together:

3/4 C shortening
1 egg
1 C sugar
1/4 C molasses

Sift together & stir in the following:

2 C sifted flour
2 tsp soda
1/4 tsp salt
3/4 tsp cloves
1 tsp cinnamon
3/4 tsp ginger

Form into balls the size of walnuts, roll in granulated sugar.
Place 2" apart on a greased cookie sheet.

(Bake a little less for a softer cookie)

 
 
 

OT: (kindof) -- Another recipe request

Post by J* » Wed, 05 Aug 2009 06:16:09


another idiot question from the resident idiot in the south pacific...
are those pistashios chopped? how finely?
j.

Quote:
"John"   wrote...

Ok. Lois, the cookie lady, has graciously consented to sharing her
prized recipe.
Here it is:

Lois's Pistachio Cookie Sticks
(Makes about 25 cookie sticks)

1/2 Cup (1 stick) butter, softened
2/3 cup of sugar
1 large egg
2 tsp vanilla extract
2 cups unsifted all-purpose flour
1/2 tsp baking powder
1 cup shelled pistachios
2-3 drops of green food coloring

1. In a large bowl, with electric mixer on medium speed, beat butter,
sugar, egg, vanilla, and food coloring, until well mixed. Reduce mixer
speed to low. Gradually beat in 1-1/2 cups flour and baking powder
until a soft dough forms. (This may also be done in a food processor)

2. With spoon, stir in pistachios and enough of the remaining flour
until a very stiff dough forms. If necessary, work with hands. On a
sheet of plastic wrap, shape dough into a 8" x 4" rectangle. Wrap in
plastic wrap; refrigerate several hours or overnight.

3. Heat oven to 350  F. Grease two large baking sheets or coat with a
nonstick vegetable cooking spray. Unwrap dough and place on cutting
board. With a sharp serrated knife, using a sawing motion, cut chilled
dough crosswise into 1/8" wide slices. As each slice is cut, place
1/4" apart on greased baking sheet. If slices fall apart, press
pieces  back together on baking sheet to reshape dough into sticks.

Bake cookies 8 minutes or until firm and golden. Transfer to wire
racks; cool completely. Arrange cookies in a decorative serving bucket
or store in airtight container until ready to serve.

These are some of my favorite cookies. Lois takes them to lots of
gatherings that she attends with her own interest groups as well as
our family gatherings. There are seldom any left over at the end of
the get-together. The pale green color adds an extra dimension to
these cookies and sets them off from all the others.

John

 
 
 

OT: (kindof) -- Another recipe request

Post by John » Wed, 05 Aug 2009 10:29:00



Quote:
> another idiot question from the resident idiot in the south pacific...
> are those pistashios chopped? how finely?
> j.

> "John" ? wrote...

> Ok. Lois, the cookie lady, has graciously consented to sharing her
> prized recipe.
> Here it is:

> Lois's Pistachio Cookie Sticks
> (Makes about 25 cookie sticks)

> 1/2 Cup (1 stick) butter, softened
> 2/3 cup of sugar
> 1 large egg
> 2 tsp vanilla extract
> 2 cups unsifted all-purpose flour
> 1/2 tsp baking powder
> 1 cup shelled pistachios
> 2-3 drops of green food coloring

> 1. In a large bowl, with electric mixer on medium speed, beat butter,
> sugar, egg, vanilla, and food coloring, until well mixed. Reduce mixer
> speed to low. Gradually beat in 1-1/2 cups flour and baking powder
> until a soft dough forms. (This may also be done in a food processor)

> 2. With spoon, stir in pistachios and enough of the remaining flour
> until a very stiff dough forms. If necessary, work with hands. On a
> sheet of plastic wrap, shape dough into a 8" x 4" rectangle. Wrap in
> plastic wrap; refrigerate several hours or overnight.

> 3. Heat oven to 350 ?F. Grease two large baking sheets or coat with a
> nonstick vegetable cooking spray. Unwrap dough and place on cutting
> board. With a sharp serrated knife, using a sawing motion, cut chilled
> dough crosswise into 1/8" wide slices. As each slice is cut, place
> 1/4" apart on greased baking sheet. If slices fall apart, press
> pieces ?back together on baking sheet to reshape dough into sticks.

> Bake cookies 8 minutes or until firm and golden. Transfer to wire
> racks; cool completely. Arrange cookies in a decorative serving bucket
> or store in airtight container until ready to serve.

> These are some of my favorite cookies. Lois takes them to lots of
> gatherings that she attends with her own interest groups as well as
> our family gatherings. There are seldom any left over at the end of
> the get-together. The pale green color adds an extra dimension to
> these cookies and sets them off from all the others.

> John

Shell the nuts, and put the whole kernel into the mixture. When you
slice the cookies into 1/8" thick slices, before cooking,  with the
"sharp" serrated knife, it slices through the kernels of the pistachio
and makes them into sliced pistachio nuts showing within the baked
cookie. This is one of the distinctive features, along with the light
green color of the cookie, that makes these cookies so appealing.

John

 
 
 

OT: (kindof) -- Another recipe request

Post by Phyllis Nilsso » Wed, 05 Aug 2009 10:46:19


Sorry, I'm no help because the only cookie I EVER buy at this type of thing
is snickerdoodles.  Family recipe yes, but there is a good reason that
family favorites are family favorites.



Quote:
> What makes it kind of ON topic -- is that I need a recipe for cookies that
> will be sold at our Guild's first ever quilt show next Saturday.

> I have recipes for standard stuff -- chocolate chip, chocolate chocolate
> chip, peanut butter, peanut butter kiss, snickerdoodles...  standard
> family fare.

 
 
 

OT: (kindof) -- Another recipe request

Post by J* » Wed, 05 Aug 2009 11:00:05


ah ha, thanks, John and Lois.
they sure do sound delicious and they're gonna look great too thanks to the
sliced pistachios.
j.

Quote:

> another idiot question from the resident idiot in the south pacific...
> are those pistashios chopped? how finely?
> j.
"John" wrote...

shell the nuts, and put the whole kernel into the mixture. When you
slice the cookies into 1/8" thick slices, before cooking,  with the
"sharp" serrated knife, it slices through the kernels of the pistachio
and makes them into sliced pistachio nuts showing within the baked
cookie. This is one of the distinctive features, along with the light
green color of the cookie, that makes these cookies so appealing.

John

 
 
 

OT: (kindof) -- Another recipe request

Post by Robert » Wed, 05 Aug 2009 21:41:31


Yumm! Bet they'd be good half dipped in chocolate.
Please thank Lois specially for me!
Roberta in D

On Mon, 3 Aug 2009 11:06:08 -0700 (PDT), John

Quote:


>> Mmmmmmmmmmmmm -- sounds yummy!

>> I'm sure I'm not the only one who would like the recipe!

>> Thanks!
>> --
>> Kate in MIhttp://community.webshots.com/user/K_Groves




>> > What makes it kind of ON topic -- is that I need a recipe for cookies that
>> > will be sold at our Guild's first ever quilt show next Saturday.

>> > I have recipes for standard stuff -- chocolate chip, chocolate chocolate
>> > chip, peanut butter, peanut butter kiss, snickerdoodles... standard family
>> > fare.

>> > So considering our audience.... (middle aged+ women probably will be the
>> > majority - women like me!!) -- what would you recommend for something
>> > out-of-the-ordinary that our guests would like.

>> > Doesn't have to include chocolate... I'm sure there will be LOTS of
>> > chocolate cookies...

>> > What kind of cookie would prompt you to buy one at a quilt show??

>> > --
>> > Kate in MIhttp://community.webshots.com/user/K_Groves

>> Lois, the cookie lady, might be persuaded to reveal her recipe for
>> Pistachio cookies. I will ask, if you would like. They are very good,
>> and I have never heard of anybody not taking a second one.

>> John

>Ok. Lois, the cookie lady, has graciously consented to sharing her
>prized recipe.
>Here it is:

>Lois's Pistachio Cookie Sticks
>(Makes about 25 cookie sticks)

>1/2 Cup (1 stick) butter, softened
>2/3 cup of sugar
>1 large egg
>2 tsp vanilla extract
>2 cups unsifted all-purpose flour
>1/2 tsp baking powder
>1 cup shelled pistachios
>2-3 drops of green food coloring

>1. In a large bowl, with electric mixer on medium speed, beat butter,
>sugar, egg, vanilla, and food coloring, until well mixed. Reduce mixer
>speed to low. Gradually beat in 1-1/2 cups flour and baking powder
>until a soft dough forms. (This may also be done in a food processor)

>2. With spoon, stir in pistachios and enough of the remaining flour
>until a very stiff dough forms. If necessary, work with hands. On a
>sheet of plastic wrap, shape dough into a 8" x 4" rectangle. Wrap in
>plastic wrap; refrigerate several hours or overnight.

>3. Heat oven to 350  F. Grease two large baking sheets or coat with a
>nonstick vegetable cooking spray. Unwrap dough and place on cutting
>board. With a sharp serrated knife, using a sawing motion, cut chilled
>dough crosswise into 1/8" wide slices. As each slice is cut, place
>1/4" apart on greased baking sheet. If slices fall apart, press
>pieces  back together on baking sheet to reshape dough into sticks.

>Bake cookies 8 minutes or until firm and golden. Transfer to wire
>racks; cool completely. Arrange cookies in a decorative serving bucket
>or store in airtight container until ready to serve.

>These are some of my favorite cookies. Lois takes them to lots of
>gatherings that she attends with her own interest groups as well as
>our family gatherings. There are seldom any left over at the end of
>the get-together. The pale green color adds an extra dimension to
>these cookies and sets them off from all the others.

>John