|
Chef2Chef Recipe Club - Volume 3 Issue 123 - December 18, 2002 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, Only 7 more shopping days left until Christmas! Yikes! It's been snowing like crazy here in the Rocky Mountains and beginning to feel most like the holidays. We'll be driving down to Arizona for the holiday for some fun in the sun. That will be different, but we are looking forward to seeing how the Sun-Birds do it. More cookie recipes can be found just below. Pam says the Candy Cane Cookies are a pain to make, but I tell you, they make those cookie trays look really festive! Give em a try. These are the ones the kids grab first when they see the trays. -------------------------------------------------- Candy Cane Cookies Note: A real pain in the butt to make but just too Christmasy to pass them up. Yield: Approx. 2 dozen Ingredients: 1/2 cup margarine or butter, softened 1/2 cup shortening 1 cup confectioners sugar 1 egg 1 1/2 teaspoon almond extract 1 teaspoon vanilla 2 1/2 cup flour 1 teaspoon salt 1/2 teaspoon red food color 1/2 cup crushed peppermint candy 1/2 cup granulated sugar Procedure: Cream together butter or margarine and shortening, blend in confectioners sugar. Mix in egg, almond and vanilla extracts. Work in flour and salt. Divide dough in half and mix red food color into one half. Chill overnight. Taking approx. 1 teaspoon full of each color, roll into 3 inch long ropes, about 1/4 inch in diameter. Wrap ropes around each other in candy cane pattern, place on an ungreased cookie sheet in the shape of a candy cane. (These will spread some so leave some room between cookies.) Bake in a 375 degree oven for 9 minutes. Combine the crushed peppermint candy with the granulated sugar and sprinkle over cookies warm from the oven. -------------------------------------------------- Athens Foods is the world's largest producer of fillo dough and fillo products. We produce more fillo than anyone, everyday, all over the world! With over 40 years of experience in perfecting the fillo dough process, we are committed to continually creating new recipes and fillo appetizers, desserts and delicacies. Athens creates the highest quality, most flavorful and easiest to use fillo dough pastry sheets in the world. Athens® and Apollo® products include Fillo Dough, Mini Fillo Shells, Baklava, and new Ready to Go Fillo Dough for chefs and home cooks. For great recipes using fillo dough, click here: http://html.chef2chef.net/goto.php?id=121 -------------------------------------------------- Chocolate Revel Bars Ingredients: 1 cup butter 2 cups brown sugar 2 eggs 2 teaspoons vanilla 2 1/2 cups sifted flour 1 teaspoon baking soda 1 teaspoon salt 3 cups quick oatmeal Procedure: Cream butter and sugar until light and fluffy. Mix in eggs and vanilla. Sift together the flour, soda and salt. Mix quick oats with flour mixture. Add dry ingredients to the creamed mixture. Spread 2/3 of the oatmeal mixture in the bottom of a 15 x 10 x 1-inch jelly roll pan. Cover with the following chocolate mixture. Dot with remaining oatmeal. Bake in 350 degree oven for 25 to 30 minutes. Filling: 12 ounce package semi-sweet chocolate chips 15 ounce can sweetened condensed milk 2 tablespoons butter 1/2 teaspoon salt 1 cup chopped walnuts 2 teaspoons vanilla Mix chocolate chips, sweetened condensed milk, butter and salt together in the top of a double boiler and melt. When smooth, add the nuts and vanilla. -------------------------------------------------- This month Chef Revival is launching it's newest Chef Pant Pattern. It's called "Soho" 10 lucky winners will win a pair of the Executive style and the EZ style. The sets are worth $68 each and Chef2Chef is the only place you can get them. They are not even in their catalogs or on their site yet! http://html.chef2chef.net/goto.php?id=36 There are still two weeks left to register to win a Carmen Miranda Chip 'n Dip plus the Southern Pride Gift Set, value $95! http://html.chef2chef.net/goto.php?id=238 Kentucky Virtual is giving away more great Kentucky products this month. The prize includes a beautiful wooden chopping block, a classic wooden Rolling Pin and a Wrought Iron Book/Plate Stand. This gift is worth over $100 http://html.chef2chef.net/goto.php?id=105 Celebrity Chef of the Month, Janos Wilder has donated 5 of his cookbooks. We'll be giving them away at the end of the month. Register on his Chef of the Month page here: http://topchefs.chef2chef.net/recipes-2/wilder/ Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only http://html.chef2chef.net/goto.php?id=242 -------------------------------------------------- Chocolate Carmel Chews Yield: Approx. 32 bars Ingredients: Caramel Topping: 1 cup sugar 1/2 cup corn syrup (use a greased liquid measuring cup) 1 1/2 tablespoons unsalted butter 3/4 cup heavy cream 1 teaspoon vanilla Preparation: Have a long-handled ladle and a greased 2 cup heatproof measure ready near the range. In a heavy, medium size saucepan, preferably with a nonstick lining, combine the sugar and corn syrup and cook over medium-low heat, stirring constantly, until boiling. Stop stirring and continue boiling until the mixture caramelized to a deep amber (a candy thermometer will read 370 degrees). Immediately remove the pan from the heat and add the butter and cream, using the ladle to pour in the cream gradually to avoid spattering. Return the caramel to the range and continue boiling on medium-high heat for about 1 1/2 minutes or until a candy thermometer reads 240 degrees or the caramel is reduced to 1 1/2 cups. Immediately pour the caramel into the prepared cup and allow it to cool for a least 10 minutes or up to 1 hour (the caramel should still be pourable). Stir in the vanilla extract after 10 minutes. Cookie Base: 1 cup flour 1 cup quick oats 3/4 cup firmly packed light brown sugar 1/2 teaspoon baking soda 1/8 teaspoon salt 12 tablespoons unsalted butter, melted 2 (3-ounce) bars bittersweet or semi-sweet chocolate, chopped into 1/2 inch pieces 1 cup coarsely chopped walnuts Procedure: Butter or grease only the sides of a 13 x 9-inch pan and set aside. In a large mixing bowl, at medium speed, beat together the flour, oats, brown sugar, baking soda, and salt for about 3 minutes or until well mixed. At low speed, beat in the melted butter. Scrape the mixture into the prepared pan and pat it in to coat the bottom evenly. Bake for 10 minutes in a 350 degree oven. Remove the pan from the oven and evenly sprinkle on the chocolate pieces and walnuts. Drizzle the caramel mixture evenly on top and return the pan to the oven for 20 minutes more, or until bubbling. (The caramel will bubble, coating most of the surface.) Allow the chews to cool completely in the pan on a wire rack. Use a small metal spatula or pancake turner to dislodge the sides and invert the chews onto a plastic wrap covered cookie sheet. Reinvert it onto a cutting surface and cut it lengthwise into 4 strips (each about 2 inches wide) and then crosswise into 8 strips (about 1 1/2 inches wide). Place on paper towels for at least 15 minutes to absorb the excess butter. Source: Adapted from Rose's Christmas Cookies -------------------------------------------------- WWKitchens.com Christmas is coming up! Is YOUR Kitchen ready? World Wide Kitchens (wwkitchens.com) -- featuring holiday specials, promos & more in cooperation with cooking.com. If it's not in your kitchen, try ours! Huge selection of cooking tools, bake-ware, table service & small appliances. Gourmet, specialty and international foods. Even an online butcher shop! NEW contests, cooking forums, our HUGE food glossary, tips & techniques. Did we mention over 5000 recipes?? VISIT us this holiday season at: http://html.chef2chef.net/goto.php?id=232 -------------------------------------------------- Shopping Lists: Margarine or butter, softened Shortening Confectioners sugar 1 egg Almond extract Vanilla Flour Salt Red food color Peppermint candy Granulated sugar Butter Brown sugar 2 eggs Vanilla Flour Baking soda Salt Quick oatmeal 12 ounce package semi-sweet chocolate chips 15 ounce can sweetened condensed milk Butter Salt Walnuts Vanilla Sugar Corn syrup Unsalted butter Heavy cream Vanilla Flour Quick oats Light brown sugar Baking soda Salt Unsalted butter Bittersweet or semi-sweet chocolate Walnuts -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ -------------------------------------------------- |