COOKIES!!

[highlander_ii]

Lots and lots of them!

In this post in my journal.

7 different types of cookies. One's a repeat - the macaroons. The others are new.

Yes, I've made 8 batches of cookies over the last 3 days. I'm crazy. =)

The peanut butter blossoms, will obviously be an issue for anyone with a peanut allergy, but the others don't have nuts in them.

I've used all white flour in some and half-white, half-wheat flour in some; some I used regular granulated sugar and some I've used baking Splenda. They all have come out fine. Using wheat flour makes them a little 'grittier' and 'crunchier', but still good.

The only one you *can't* make substitutions in is the macaroons, b/c they won't come out right at all.

Oh - and I'll post up my decorator frosting recipe once I make that this weekend. =)

If anyone has any specific questions about anything, just ask!

There's also a link to a recipe for a Hermit Cake (in my post) - it has walnuts and pecans in it, for those with nut allergies - it makes a big-ass cake that you wrap in Sherry/wine-soaked towels after it's baked. It's my dad's fave, and a friend of mine's too, and my mom ends up taking a chunk of it to work for her co-workers to fight over. =) (( the '4 hours' tag goes w/ the Hermit cake - it bakes at a low temp for a long time ))

Ravioli with Pesto Cream Sauce

[rosebee]

I can't take credit for the recipe, I got it from one of those little mini-cookbooks that sit by the grocery store checkout.

Cook 1 bag (24 oz) ravioli per directions on bag.

Cook approx. 8-12 oz of veggies. Green beans, Roma Tomatoes (sliced grape tomatoes also work), and Yellow Bell Peppers make a nice colorful mix. Asparagus and Snap Peas can also be used. All veggies should be diced/sliced into approx. 1" pieces.

Saute veggies in a pan before tossing them with the cooked & drained ravioli. If you're just doing green beans or asparagus, I like throw them in the pot with the ravioli while its cooking to save time & pans.

Sauce is 1/2 cup sour cream mixed with 3 tablespoons pesto (this is probably my favorite part). This will cover all the above, but won't be overly 'saucy'. I keep thinking after I make this that 'next time' I want to increase the sauce mix a bit. I like lots of veggies in with my ravioli though, so if you like less veggies then you'll have plenty of sauce.

The pesto cream sauce doesn't go so well with beef ravioli, but cheese, mushroom, artichoke, or other such types of ravioli are all good.

This is one of my favorite meals, not only because it's yummy, but it's also very quick & easy. I like quick & easy. :)

Hot Fall Cereals

[wolfie74]

With a nod to fish_echo there are two cereals we are going to put on the hot bar at work this weekend.

One, a take on fish_echo's oatmeal post, I mixed canned pumpkin with oatmeal, rice milk, brown sugar, cinnamon, nutmeg, and some allspice. It holds up well and could probably even be reheated given just a bit more milk. I only used rice milk as we have vegan customers and I myself prefer lactose-free food.

The other cereal was a take on what my mother use to make for me as a child. Taking polenta grits, rice milk, agave, and cooked corn, with a little bit of salt. This could also do with a little spices for the season. I dont usually use agave but it was a nice touch, given the whole regional theme of the dish.

My "winter holiday" menu

[lorita]

So, funny thing - while I'm not actually hosting Christmas this year, I am doing most of the heavy cooking. I was feeling ambitious. Here's the menu:

-Homemade lasagna (which I am NOT posting the recipe for - it's a family secret)
-Whatever vegetables Mom decides to steam/cook/otherwise serve up
-Homemade soda of two varieties - cherry ginger ale and cherry-lemon-lime (I use a brewing kit for those, and the process is a bit too extensive and possibly not appropriate for a post here)
-Peanut Butter Chocolate Ribbon for dessert

( Here is the recipe for the Ribbon: )