nas Posted December 11, 2011 Share Posted December 11, 2011 (edited) These cookies is a Christmas classic and they taste yummy! This is my hubby's grandmother's recipe Ingredients: - 1 cup of butter soft (out of the fridge for a few hours) - 1/2 cup of brown sugar - 1 egg yolk - 2 cups of flour - pinch of salt - 1 tbs of white sugar - 1 tbs of milk - 1 tsp of vanilla - colored sprinkles Hint: It is easier to mix the ingredients with your hands then with a mixer, but that's up to you. In a large bowl, mix all ingredients together: With the dough, make 1 1/4" round balls and place on an ungreased cookie sheet: With a fork, flatten dough with a criss cross pattern: Bake in the oven at 350 F for 10 min. Place on grill to cool. Add sprinkles and..... Voila!!! Shortbread cookies Bon Appetit!!! yum! you make that sound so easy i might actually try it... Edited December 11, 2011 by guylainem123 Link to comment Share on other sites More sharing options...
Efriani Posted December 11, 2011 Share Posted December 11, 2011 (edited) These cookies is a Christmas classic and they taste yummy! This is my hubby's grandmother's recipe Ingredients: - 1 cup of butter soft (out of the fridge for a few hours) - 1/2 cup of brown sugar - 1 egg yolk - 2 cups of flour - pinch of salt - 1 tbs of white sugar - 1 tbs of milk - 1 tsp of vanilla - colored sprinkles Hint: It is easier to mix the ingredients with your hands then with a mixer, but that's up to you. In a large bowl, mix all ingredients together: With the dough, make 1 1/4" round balls and place on an ungreased cookie sheet: With a fork, flatten dough with a criss cross pattern: Bake in the oven at 350 F for 10 min. Place on grill to cool. Add sprinkles and..... Voila!!! Shortbread cookies Bon Appetit!!! I love cookies. I promise I'll make it by myself this christmas Edited December 11, 2011 by guylainem123 Link to comment Share on other sites More sharing options...
guylainem123 Posted December 11, 2011 Share Posted December 11, 2011 (edited) yum! you make that sound so easy i might actually try it... They are very easy to make, just make sure the butter is soft. (out of the fridge for a few hours) Otherwise, it won't be easy to mix. Have you ever had shortbread cookies in stores? These are 10 times better. Since it's a very old recipe, the ingredients are quite simple. I remember hubby's grandmother making these... I wouldn't be surprised if it was her mom's recipe. I love cookies.I promise I'll make it by myself this christmas I'm sure you can! take pictures! P.S. i edited both of your posts... i had forgotten to write that the butter had to be soft Edited December 11, 2011 by guylainem123 Link to comment Share on other sites More sharing options...
willywonka Posted December 11, 2011 Author Share Posted December 11, 2011 These cookies is a Christmas classic and they taste yummy! This is my hubby's grandmother's recipe Bon Appetit!!! You make it sound so easy and yummy i'll try it this Xmas! Thanks for bothering to take and post pics... Link to comment Share on other sites More sharing options...
guylainem123 Posted December 11, 2011 Share Posted December 11, 2011 You make it sound so easy and yummy i'll try it this Xmas! Thanks for bothering to take and post pics... but they are very easy! i even made a double batch yesterday Link to comment Share on other sites More sharing options...
guylainem123 Posted December 11, 2011 Share Posted December 11, 2011 (edited) You make it sound so easy and yummy i'll try it this Xmas! Thanks for bothering to take and post pics... you can also make a thumb print in the center, and put a little bit of your favorite jam... they then look like this: These cookies are not a French Canadian tradition at all... i think it's from Scotland. But they are soooooooo good, that the recipe made it over here too Edited December 11, 2011 by guylainem123 Link to comment Share on other sites More sharing options...
willywonka Posted December 11, 2011 Author Share Posted December 11, 2011 you can also make a thumb print in the center, and put a little bit of your favorite jam... they then look like this: These cookies are not a French Canadian tradition at all... i think it's from Scotland. But they are soooooooo good, that the recipe made it over here too That's a very nice option too... Ive always preferred traditional food to "plastic food":thumb_yello:, so i'm always looking for recipes on the net, and i've a book which was my granny's from the 40's where i pick several "old" and "traditional" recipes... Link to comment Share on other sites More sharing options...
guylainem123 Posted December 11, 2011 Share Posted December 11, 2011 That's a very nice option too... Ive always preferred traditional food to "plastic food":thumb_yello:, so i'm always looking for recipes on the net, and i've a book which was my granny's from the 40's where i pick several "old" and "traditional" recipes... Those are the best! Hubby's mother and grandmother were great cooks. Hubby's mom cooked and baked for others to make a living, in order to feed her family after his dad died. People would call and place orders for breads, pies, donuts etc... She actually made my wedding cake, which was 5 layers and octogone Hubby's grandmother had a cooking talk show on the radio in Vermont USA (before television was in every home), as well as a column in the local newspaper. She also published a cookbook sponsored by Robin Hood flour. We still have a copy of it & are doing a reprint for the great grand children to have. We wrote all the original recipe, but added a * with a few change in ingredients.... nobody cooks with fresh lard anymore (pork fat!) Hubby's aunt who is 80 years old helped with those few changes, but the rest is exactly the same. We even kept the ads from back then. One of them calls for women to liberate themselves and buy a gas stove (instead of wood burning stoves) The phone numbers on the ads only have 4 digits, as oppose to the 10 digits we have to use now Link to comment Share on other sites More sharing options...
willywonka Posted December 11, 2011 Author Share Posted December 11, 2011 Those are the best! Hubby's mother and grandmother were great cooks. Hubby's mom cooked and baked for others to make a living, in order to feed her family after his dad died. People would call and place orders for breads, pies, donuts etc... She actually made my wedding cake, which was 5 layers and octogone Hubby's grandmother had a cooking talk show on the radio in Vermont USA (before television was in every home), as well as a column in the local newspaper. She also published a cookbook sponsored by Robin Hood flour. We still have a copy of it & are doing a reprint for the great grand children to have. We wrote all the original recipe, but added a * with a few change in ingredients.... nobody cooks with fresh lard anymore (pork fat!) Hubby's aunt who is 80 years old helped with those few changes, but the rest is exactly the same. We even kept the ads from back then. One of them calls for women to liberate themselves and buy a gas stove (instead of wood burning stoves) The phone numbers on the ads only have 4 digits, as oppose to the 10 digits we have to use now That's so nice to know you are keeping alive family traditions... I've scanned my granny's book as well, as it was a bit ruined from time passing by, and i'm giving it to my daughters as well... I also kept my other granny's written recipes, she was a great cake baker, but she was very ill already when she wrote them so only i can understand her writing... Link to comment Share on other sites More sharing options...
nenartus Posted December 11, 2011 Share Posted December 11, 2011 Those are the best! Hubby's mother and grandmother were great cooks. Hubby's mom cooked and baked for others to make a living, in order to feed her family after his dad died. People would call and place orders for breads, pies, donuts etc... She actually made my wedding cake, which was 5 layers and octogone Hubby's grandmother had a cooking talk show on the radio in Vermont USA (before television was in every home), as well as a column in the local newspaper. She also published a cookbook sponsored by Robin Hood flour. We still have a copy of it & are doing a reprint for the great grand children to have. We wrote all the original recipe, but added a * with a few change in ingredients.... nobody cooks with fresh lard anymore (pork fat!) Hubby's aunt who is 80 years old helped with those few changes, but the rest is exactly the same. We even kept the ads from back then. One of them calls for women to liberate themselves and buy a gas stove (instead of wood burning stoves) The phone numbers on the ads only have 4 digits, as oppose to the 10 digits we have to use now Cruel professionals then. I would love to see some other recipes! Pork fat is not so unusual here in Serbia. I even have some recipes for cookies with pork fat, and delicious ones! They are quite similar to those you posted and it' also my great-grandmother's recipe. But we bake them in molds and we add carob, hazel, nuts or poppy seed. I'll make some these days and I'll show you. They are called "Little paws", no idea why. Link to comment Share on other sites More sharing options...
guylainem123 Posted December 11, 2011 Share Posted December 11, 2011 Cruel professionals then. I would love to see some other recipes! Pork fat is not so unusual here in Serbia. I even have some recipes for cookies with pork fat, and delicious ones! They are quite similar to those you posted and it' also my great-grandmother's recipe. But we bake them in molds and we add carob, hazel, nuts or poppy seed. I'll make some these days and I'll show you. They are called "Little paws", no idea why. Back when his grandmother wrote that book, most people lived on farms & had their own supply of pork fat. (or had a family member who could supply them with the ingredient) Nowadays, you'd have to buy it from the stores. it's available, but most people go for the vegetable shortening (ie Crisco) though i do believe that Tenderflake is pork lard. She also had recipes calling for "suet" (raw beef or mutton fat), which is also something they had on hand (on the farm) ... but i don't think it's available in stores, in Canada anyways, i've never seen it. Link to comment Share on other sites More sharing options...
Hippieibbie Posted December 11, 2011 Share Posted December 11, 2011 Okay okay i've something! x) Cinnamon Buns Recipe: For the pastry you will need: 3 dl milk 50 gram yeast 250 gram butter 600 gram flour 50 gram sugar A teaspoon salt To the cinnamon filling you will need: 250 gram butter 3 teaspoons cinnamon 6 tablespoon sugar Warm milk, and mix in the yeast, mix flour. Then mix sugar and salt in a bowl, crumbs in the butter, add the milk, and mix it together. Knead the dough. And afterwards let it rise in 30 minutes While you’re waiting you mix the cinnamon fill. Mix the butter, cinnamon and sugar, till it gets smooth. Roll the dough out at the table, in a square (ca. 30 cm X 60cm and 1cm thick) Spread the butter cinnamon thing out at the dough. Roll the dough together to a long roll, and cut it into ca. 20 pieces. Put them at the bake sheet and let them rise for another 20 minutes Put them in the oven at 200C and give them 15-20 minutes. Link to comment Share on other sites More sharing options...
guylainem123 Posted December 11, 2011 Share Posted December 11, 2011 Okay okay i've something! x)Cinnamon Buns Recipe: For the pastry you will need: 3 dl milk 50 gram yeast 250 gram butter 600 gram flour 50 gram sugar A teaspoon salt To the cinnamon filling you will need: 250 gram butter 3 teaspoons cinnamon 6 tablespoon sugar Warm milk, and mix in the yeast, mix flour. Then mix sugar and salt in a bowl, crumbs in the butter, add the milk, and mix it together. Knead the dough. And afterwards let it rise in 30 minutes While you’re waiting you mix the cinnamon fill. Mix the butter, cinnamon and sugar, till it gets smooth. Roll the dough out at the table, in a square (ca. 30 cm X 60cm and 1cm thick) Spread the butter cinnamon thing out at the dough. Roll the dough together to a long roll, and cut it into ca. 20 pieces. Put them at the bake sheet and let them rise for another 20 minutes Put them in the oven at 200C and give them 15-20 minutes. oh.. those look really good! i have a recipe also, but the dough looks more like bread dough btw, what does "dl" mean? Link to comment Share on other sites More sharing options...
willywonka Posted December 11, 2011 Author Share Posted December 11, 2011 Okay okay i've something! x)Cinnamon Buns Recipe: For the pastry you will need: 3 dl milk 50 gram yeast 250 gram butter 600 gram flour 50 gram sugar A teaspoon salt To the cinnamon filling you will need: 250 gram butter 3 teaspoons cinnamon 6 tablespoon sugar Warm milk, and mix in the yeast, mix flour. Then mix sugar and salt in a bowl, crumbs in the butter, add the milk, and mix it together. Knead the dough. And afterwards let it rise in 30 minutes While you’re waiting you mix the cinnamon fill. Mix the butter, cinnamon and sugar, till it gets smooth. Roll the dough out at the table, in a square (ca. 30 cm X 60cm and 1cm thick) Spread the butter cinnamon thing out at the dough. Roll the dough together to a long roll, and cut it into ca. 20 pieces. Put them at the bake sheet and let them rise for another 20 minutes Put them in the oven at 200C and give them 15-20 minutes. We also have those here, they are called "Caracois" - snails... oh.. those look really good! i have a recipe also, but the dough looks more like bread dough btw, what does "dl" mean? Deciliter, Guy... Link to comment Share on other sites More sharing options...
guylainem123 Posted December 11, 2011 Share Posted December 11, 2011 We also have hose here, they are called "Caracois" - snails... Deciliter, Guy... thanks i've never cooked with deciliters ... should be interesting Link to comment Share on other sites More sharing options...
Hippieibbie Posted December 11, 2011 Share Posted December 11, 2011 We also have those here, they are called "Caracois" - snails... In dansih they are also called something with a snail! thanks i've never cooked with deciliters ... should be interesting What do you use then!? Link to comment Share on other sites More sharing options...
Cassilda Posted December 11, 2011 Share Posted December 11, 2011 Here they are called snails too :teehee:"Zimtschnecken" Link to comment Share on other sites More sharing options...
Siu Posted December 11, 2011 Share Posted December 11, 2011 you can also make a thumb print in the center, and put a little bit of your favorite jam... they then look like this: These cookies are not a French Canadian tradition at all... i think it's from Scotland. But they are soooooooo good, that the recipe made it over here too Yup, the crown jewel of Scottish baking . I've never bothered to bake them (or even look for a recipe) before, but Guy, you make the baking sound so easy I may even be able to resist the temptation to grab a box in the store and try making them myself Link to comment Share on other sites More sharing options...
nenartus Posted December 25, 2011 Share Posted December 25, 2011 I promised I'll post a recipe. I hope I translated it correctly. Ingredients: 1 cup of carob 1 cup of sugar 1 cup of pork fat 3 eggs 1 teaspoon of baking soda 2 cups of flour First mix pork fat, sugar and eggs. Than add carob, flour and baking soda and mix the ingredients with your hands or with a mixer. You should get a dough like this... Prepare molds. I have these, but you can use whatever you have at home or like. Dough is really soft and easy to use, and it's easy to empty mold after it's baked. Only half of the molds should be filled cause dough rises. Bake in an oven about 10-15 min on 200 C. Let the cookies cool for a while and then you can cover them with powdered sugar. They don't look much, I know (my aunts cookies look much better), but the taste is mmmmmmmmm yummy, wintery, wonderful. And they are great with tea, but even better with cooked, hot, spiced wine. Link to comment Share on other sites More sharing options...
Micah Posted March 28, 2012 Share Posted March 28, 2012 Does anybody here have a good Madeline recipe?! I they're french, I believe, and are pastries shaped like shells? I still have my Madeline pan, but seem to have misplaced the recipe. I would LOVE if anyone had the traditional lemon recipe! Link to comment Share on other sites More sharing options...
guylainem123 Posted March 28, 2012 Share Posted March 28, 2012 I promised I'll post a recipe. I hope I translated it correctly. Ingredients: 1 cup of carob 1 cup of sugar 1 cup of pork fat 3 eggs 1 teaspoon of baking soda 2 cups of flour First mix pork fat, sugar and eggs. Than add carob, flour and baking soda and mix the ingredients with your hands or with a mixer. You should get a dough like this... Prepare molds. I have these, but you can use whatever you have at home or like. Dough is really soft and easy to use, and it's easy to empty mold after it's baked. Only half of the molds should be filled cause dough rises. Bake in an oven about 10-15 min on 200 C. Let the cookies cool for a while and then you can cover them with powdered sugar. They don't look much, I know (my aunts cookies look much better), but the taste is mmmmmmmmm yummy, wintery, wonderful. And they are great with tea, but even better with cooked, hot, spiced wine. i didn't see this recipe! i must have been too busy around the holidays... they look so pretty! i have no idea what carob is though Link to comment Share on other sites More sharing options...
nenartus Posted March 28, 2012 Share Posted March 28, 2012 (edited) i didn't see this recipe!i must have been too busy around the holidays... they look so pretty! i have no idea what carob is though carob - Of course it has to be powdered. Some people are using it as a substitute for the chocolate, but that's blasphemy IMHO. Nothing can replace chocolate. It has a specific taste and some people hate it, some adore it. Instead of carob you can use walnuts. It's not similar, but it tastes well too. Edited March 28, 2012 by nenartus Link to comment Share on other sites More sharing options...
willywonka Posted April 3, 2013 Author Share Posted April 3, 2013 (edited) As some of you may already know, i'm into cake design lately... So i made this Mika cake... Many of you have already seen it both on twitter and fb, but here it is for the ones of you who didn't... Edited April 3, 2013 by willywonka Link to comment Share on other sites More sharing options...
Hippieibbie Posted April 3, 2013 Share Posted April 3, 2013 Oooh the good old cooking thread! I like your cake wonka! Does it also taste well? Link to comment Share on other sites More sharing options...
stelly78 Posted April 3, 2013 Share Posted April 3, 2013 Oh so beautiful!!! We dare not eat it!!! Congrats!!! Link to comment Share on other sites More sharing options...
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