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USCHO Cooks: Open Your Mystery Basket.

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Re: USCHO Cooks: Open Your Mystery Basket.

jen said:
Christmas cookies made so far: cranberry-cherry pinwheels, cranberry orange, cherry oatmeal, chocolate peppermint pinwheels, butter rum butterscotch pecan, and peanut butter maple. Still making eggnog thumbprints and candy canes in this round. Chocolate raspberry thumbprints, brandy snaps, cranberry pecan bark, and dark chocolate buttercrunch a little later.

Peanut butter maple may be my most favorite cookie ever. Holy cow. It's even better than I thought it would be.
Click to expand...

Are you freezing and thawing later? I've always intended to do that...never gotten around to it.

Can you share the recipe for the peanut butter maple? That combo just sounds phenomenal.
 
Re: USCHO Cooks: Open Your Mystery Basket.

jen said:
Christmas cookies made so far: cranberry-cherry pinwheels, cranberry orange, cherry oatmeal, chocolate peppermint pinwheels, butter rum butterscotch pecan, and peanut butter maple. Still making eggnog thumbprints and candy canes in this round. Chocolate raspberry thumbprints, brandy snaps, cranberry pecan bark, and dark chocolate buttercrunch a little later.

Peanut butter maple may be my most favorite cookie ever. Holy cow. It's even better than I thought it would be.
Click to expand...
Here I thought I was starting early by making my dough and freezing it. I second the request for the peanut butter maple cookies!
 
Re: USCHO Cooks: Open Your Mystery Basket.

DisplacedCornellian said:
Are you freezing and thawing later? I've always intended to do that...never gotten around to it.

Can you share the recipe for the peanut butter maple? That combo just sounds phenomenal.
Click to expand...

leswp1 said:
Here I thought I was starting early by making my dough and freezing it. I second the request for the peanut butter maple cookies!
Click to expand...

I donated about 30 dozen last week and am freezing the rest. Donating about 15 dozen more in 2 weeks, the rest are for friends and family. I think I ended up with about 700 cookies in that round.

Here's the <a href="http://www.tasteofhome.com/Recipes/Peanut-Butter-Maple-Cookies">Peanut Butter Maple</a> cookie recipe. I used <a href="http://ilovepeanutbutter.com/index.php/peanut-butter-1/mightymaple.html">Mighty Maple Peanut Butter</a> from Peanut Butter Co. and also added <a href="http://www.kingarthurflour.com/shop/items/maple-flav-r-bites-16-oz">KAF's Maple Flav-R Bites</a> to add more maple flavor. I think the maple peanut butter made a huge difference - not sure about the maple bits. I've used them in other things and they weren't that noticeable.
 
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Re: USCHO Cooks: Open Your Mystery Basket.

My Christmas dessert is going to be a bread pudding. Now I just need to find a loaf of challah, brioche, or Pannetone to make it nice and rich.
 
Re: USCHO Cooks: Open Your Mystery Basket.

Finishing up the cookies/candy this weekend, except for the brandy snaps.

Also planning on soup for gifts: wild rice with chicken (the Mystic Lake Casino recipe - one of my mom's favorites, although she says Turtle Lake is better), lasagna soup (maybe fattened up a little), and tomato lentil for the vegetarians.
 
Re: USCHO Cooks: Open Your Mystery Basket.

I was going to go old-school last night and make a salmon loaf. (That can of salmon had been around too long!) Then I saw somebody on Chowhound suggest making croquettes instead. It's the same recipe, just divide the loaf mixture into 8 big meatballs, roll in breadcrumbs, and put them into a cupcake pan. It made an unglamorous dinner seem fun! Tasty, too, with mashed potatoes. (Also, there wasn't the frying fish smell throughout the house like you normally get with fish cakes/croquettes.)
 
Re: USCHO Cooks: Open Your Mystery Basket.

Seeing as my stepdad is a diabetic, I'd like to start baking with stevia. The internet isn't very helpful and I'm wondering if anyone here has tried baking with it.
 
bottomdweller said:
Annual BD Xmas party is this coming up Saturday. Going with a southern BBQ theme with a menu that will consist of:

Brisket
Pulled Pork
Smoked chicken
Cocoa chili (recipe from http://www.theclothesmakethegirl.com/2009/02/22/my-favorite-chili-recipe/)
corn bread (regular and jalapeno)
home made BBQ sauce (habanero)
and then sides of coleslaw and potato salad.
Click to expand...

You forgot to list the directions to your house ;)

Sounds awesome, there isn't much that beats a great BBQ spread.
 
Re: USCHO Cooks: Open Your Mystery Basket.

ShirtlessBob said:
Seeing as my stepdad is a diabetic, I'd like to start baking with stevia. The internet isn't very helpful and I'm wondering if anyone here has tried baking with it.
Click to expand...
I asked my old baking instructor, my old dietitian, and the Team in Training nutrition coach, and they all told me the same thing: don't bother. If he wants dessert, he can just enjoy whatever's offered in moderation.
 
Re: USCHO Cooks: Open Your Mystery Basket.

As part of my recovery from wisdom teeth removal, I've graduated from pudding and soup to pasta. I made my own tomato/pesto sauce and some fettuccine (should've used something not as wide, but whatever), and it felt nice to actually bite into something.
 
Re: USCHO Cooks: Open Your Mystery Basket.

ShirtlessBob said:
Seeing as my stepdad is a diabetic, I'd like to start baking with stevia. The internet isn't very helpful and I'm wondering if anyone here has tried baking with it.
Click to expand...
I haven't tried baking with it, but I bought it to use as a non-chemical, no-calorie sugar substitute in coffee. The amount you use is different (you use 1/3 teaspoon of stevia where you might use 1 teaspoon of sugar), the consistency is odd (very fine like powdered sugar), and the taste is a little off, but maybe most relevantly for what you're asking, it doesn't seem to mix into solutions as well as sugar does. Still, baking ingredients are, by and large, inexpensive enough that there isn't TOO much harm in experimenting, if you have the time for it.

Speaking of experimenting, I bought Fergus Henderson's (first) book. Those are some serious recipes! I think I'm going to have to give some of them a try one of these days, though.
 
Re: USCHO Cooks: Open Your Mystery Basket.

jmh said:
I haven't tried baking with it, but I bought it to use as a non-chemical, no-calorie sugar substitute in coffee. The amount you use is different (you use 1/3 teaspoon of stevia where you might use 1 teaspoon of sugar), the consistency is odd (very fine like powdered sugar), and the taste is a little off, but maybe most relevantly for what you're asking, it doesn't seem to mix into solutions as well as sugar does. Still, baking ingredients are, by and large, inexpensive enough that there isn't TOO much harm in experimenting, if you have the time for it.

Speaking of experimenting, I bought Fergus Henderson's (first) book. Those are some serious recipes! I think I'm going to have to give some of them a try one of these days, though.
Click to expand...

I was going to say the same thing. Why not just make two pilot versions of the same recipe? One with Stevia and one with sugar.
 
Re: USCHO Cooks: Open Your Mystery Basket.

bottomdweller said:
Annual BD Xmas party is this coming up Saturday. Going with a southern BBQ theme with a menu that will consist of:

Brisket
Pulled Pork
Smoked chicken
Cocoa chili (recipe from http://www.theclothesmakethegirl.com/2009/02/22/my-favorite-chili-recipe/)
corn bread (regular and jalapeno)
home made BBQ sauce (habanero)
and then sides of coleslaw and potato salad.
Click to expand...

Picked up the brisket and pork butt for the weekend. Looks like there will be approximately 22lbs of smoked meat to go along with about 3lbs of chili... meat coma here I come.
 
Re: USCHO Cooks: Open Your Mystery Basket.

ShirtlessBob said:
Seeing as my stepdad is a diabetic, I'd like to start baking with stevia. The internet isn't very helpful and I'm wondering if anyone here has tried baking with it.
Click to expand...

I have Type 2, and I take desserts in moderation (most of the time :rolleyes: ) and pump a little more insulin.

If you still want info, check here.
 
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