Dinner tonite. Shrimp salad with crab stuffed mushrooms w/ parm.
New and Improved TnT Foodie thread
- Thread starter curious2garden
- Start date
Timj
Well-Known Member
You make such delicious looking plates. Now I want seafood.
DCcan
Well-Known Member
I want everyone to know, I'm first in line for these lebkuchen cookies.
No cuts or I'll bite you, ask my sisters.
Minnegrowta
Well-Known Member
Day 2 fuckin with cookies
Attachments
Minnegrowta
Well-Known Member
Maple Dijon turkey tenderloin with roasted carrots, steamed asparagus and candied ginger port wine cranberry sauce.
Timj
Well-Known Member
Your cookies look delicious @Minnegrowta. They are one of my favorite holiday cookies. I've never had any luck finding a good recipe though. I purchase these. Wicklein Meistersinger brand Oblaten Lebkuchen. They were the brand we have always purchased from the local German market. I tried a few recipes and nothing comes close to them.
Timj
Well-Known Member
Has anyone ever made Peanut butter cream pie. It sounded interesting. After making it once and loving it. I made 2 and froze one the second time I made the recipe. I make my own gram cracker crust and make fresh whipped cream for my version. Here's the basic recipe.
www.tasteofhome.com
Attachments
Peanut Butter Cream Pie
During the warm months, it's nice to have this fluffy, no-bake peanut butter pie that's a snap to make. Packed with flavor, this pie gets gobbled up even after a big meal! —Jesse & Anne Foust, Bluefield, West Virginia
www.tasteofhome.com
Attachments
PBP1.jpg
1.7 MB · Views: 0
PBP.jpg
1.8 MB · Views: 0
SpaceGrease
Well-Known Member
Non original : However this is the motherfucker !!!!
Old Fashion butterscotch cookies : 1/2c W.sugar , 1/2c B.sugar , 1/2c room temp butter (butter key to all cookies ,rush the process get subway flats ). Cream( do not separate the oil ,airy) . 1 egg ,1 tsp vanilla .
1tsp baking soda , 1 1/2 c flour (airy not packed like B.sugar ) fold in 1st cup then gently cut in next 1/2 cup .
last full pack butterscotch chips … no chill required . Drop tblsp on line parchment paper(another key) cookie sheet . 350 for 10-12 .. TELLING YA so fast .so easy . Sooooo Christmas .
I just ran that dough w/a light chocolate , Carmel blend chip … I love New Year’s resolution !!!!!!
Edit:1/2 tsp of salt if you must .
Old Fashion butterscotch cookies : 1/2c W.sugar , 1/2c B.sugar , 1/2c room temp butter (butter key to all cookies ,rush the process get subway flats ). Cream( do not separate the oil ,airy) . 1 egg ,1 tsp vanilla .
1tsp baking soda , 1 1/2 c flour (airy not packed like B.sugar ) fold in 1st cup then gently cut in next 1/2 cup .
last full pack butterscotch chips … no chill required . Drop tblsp on line parchment paper(another key) cookie sheet . 350 for 10-12 .. TELLING YA so fast .so easy . Sooooo Christmas .
I just ran that dough w/a light chocolate , Carmel blend chip … I love New Year’s resolution !!!!!!
Edit:1/2 tsp of salt if you must .
Minnegrowta
Well-Known Member
My aunt Dagmar and her sister Eva would go to the Christkindmarkt and mail lebkuchen to my brother and I when we were children. We stopped being children so the cookies stopped. I'm never going to be wealthy enough to fuck off to Germany every Christmas just for cookies, so I went recipe hunting many years ago to find a recipe that hit all the right notes. There wasn't any one single recipe that did it for me, I had to mix and match. I'll type up my card for you in a bit. Today is day 3 fuckin with cookies, I'm glazing with a milk chocolate for half and a sugar milk glaze for the other half that's got a little patrón citronge in it.
Last edited:
Timj
Well-Known Member
Our Aunt Adile used to send them to us from Germany as well. She stopped when she got too old to do so anymore. I'd love to try your version of the cookie. The last recipe I tried turned out to flat and with too much lemon flavor in the glaze.
Minnegrowta
Well-Known Member
I've tried one (maybe two) without glaze and they are near perfect. The nitpicks I have lie with the lemons I used to make the candied rinds. The lemons I get these days are very 50/50. Sometimes they are lovely and sometimes they are horribly bitter and sour with a strange brownness in the middle.
Minnegrowta
Well-Known Member
Lebkuchengewürz
30g Cylon cinnamon
12 pc whole clove
5g ground cardamom
2 pc whole nutmeg
5g whole allspice
3g coriander
3g aniseed
Blend into fine powder
Candied citrus peel
3 lemons or oranges, do not mix, do one or the other
Peel fruit of their meat pulp. Sometimes I leave a few slices with it on. Slice peels into thin strips, 8mm wide. Place rinds into a saucepan and cover the peels with fresh cold water. Bring water to a boil. When water is boiling rapidly, pour off water, and refill with new fresh cold water. Repeat 3 times for lemons, once for oranges (this removes bitterness from the pith and rind). Now fill the pot with 2 cups cold water and 2 cups sugar. Bring to a boil then reduce to a simmer. Simmer and gently stir until rinds are translucent. Remove from heat and store in a sealed container in their syrup, or lay them out to dry and coat with sugar later.
30g Cylon cinnamon
12 pc whole clove
5g ground cardamom
2 pc whole nutmeg
5g whole allspice
3g coriander
3g aniseed
Blend into fine powder
Candied citrus peel
3 lemons or oranges, do not mix, do one or the other
Peel fruit of their meat pulp. Sometimes I leave a few slices with it on. Slice peels into thin strips, 8mm wide. Place rinds into a saucepan and cover the peels with fresh cold water. Bring water to a boil. When water is boiling rapidly, pour off water, and refill with new fresh cold water. Repeat 3 times for lemons, once for oranges (this removes bitterness from the pith and rind). Now fill the pot with 2 cups cold water and 2 cups sugar. Bring to a boil then reduce to a simmer. Simmer and gently stir until rinds are translucent. Remove from heat and store in a sealed container in their syrup, or lay them out to dry and coat with sugar later.
Timj
Well-Known Member
Thanks @Minnegrowta. I've made candied citrus peel many times. I like it as a snack all by itself. Do you also use hazelnuts in your recipe?
Minnegrowta
Well-Known Member
"Lebkuchen is German gingerbread and there are as many recipes for it as there are bakers who make it. My favorite, and the best known , is Nürnberger Lebkuchen, They are baked on oblaten (thin Communion-like wafers first used by monks in the 15th century so the cookies wouldn’t stick to the baking sheets), and they are known for their light, soft texture. There is a high ratio of nuts (almonds and hazelnuts) to flour and candied lemon peel and marzipan are essential ingredients. First documentation of lebkuchen appears in the 11th century in handwritten letters from a monastery in Bavaria. In 1293, the first gingerbread baking guild was formed and by the 14th century it was being produced in many German cities. It is the first cookie associated with the Christmas season. Lebkuchen is usually soft, but a harder type is used to produce large heart shaped cookies inscribed with icing that are available at German Christmas Markets and witch houses made popular in the fairy tale about Hansel and Gretel. Nurnberger Lebkuchen is a Protected Designation of Origin and must be produced within the boundaries of the city. The Nurnberg Christkindlmarkt begins the day after Thanksgiving and lasts until Christmas Eve."
Some nice back story on this particular cookie...
Sarah's Lebkuchen v3.1 *last updated in 2016
Makes 38 cookies
Back Oblaten 70mm
240g All Purpose Flour
2 tsp Baking Powder
1 tsp Sea Salt (do not use table salt)
6 tsp Lebkuchengewürz- use more to taste if you like heavily spiced
115g Almond Flour
115g Hazelnut Flour
1 cup minced Candied Citrus Rinds
6 oz Almond Paste/Marzipan
6 Large Eggs
320g Brown Sugar
Optional decorative almonds (I like halves to make little stars)
I also have this recipe in freedom units, on request.
In a medium size bowl, combine all purpose flour, baking powder, sea salt, and lebkuchengewürz and set aside.
In the bowl of a food processor, add the almond and hazelnut flours, minced citrus rinds, and marzipan, pulse until finely chopped. Add eggs and brown sugar and pulse until well mixed. Move all the wet ingredients out of the food processor and into a large mixing bowl. Add the dry ingredients one half of the bowl at a time with a nice sturdy wooden spoon. The dough will be very heavy, sticky, and wet. Cover the bowl of cookie dough with plastic wrap pressed down onto the batter to seal oxygen out, and refrigerate at least a few hours to a couple overnights (the flavors and textures meld and bake better if you give it time to marinate in its own existence).
When you are ready to bake, set the oven to 325 degrees with your rack in the center and prepare a large cookie sheet with a silpat or parchment paper. Grab your kitchen scale and cover it with parchment paper held down with a smear of cookie dough. On each oblaten I weigh 36 grams of cookie dough. Do your best, the dough is not moldable or rollable, it is very sticky and challenging to manipulate. Place each prepared cookie on your cookie sheet at least an inch apart from one another. Decorate with almonds if you want to do that step. Place in the oven and bake for 14 minutes. Rotate the sheet at 7 minutes if you have a hot spot in your oven. Pull the cookies and allow them to cool on the cookie sheet. Lay them out to rest to room temperature before moving on to glazing, or if you are storing for a while before glazing.
Boozy Citrus Glaze
1 cup powdered sugar
2 tablespoons half and half
1 tablespoon orange liqueur
You can use milk, or heavy cream. The higher fat content in the milk the whiter the glaze. You can also use orange extract for a less boozy, more orangey flavor. Use 1/2 tsp orange extract and more half and half.
Boozy Milk Chocolate Glaze
3 oz fine chocolate
2 tsp coconut oil
splash orange liqueur
Heat broken chocolate and coconut oil in the microwave until melted and smooth. Add orange liqueur to taste. Use orange extract for less boozy, more orangey flavor.
Some nice back story on this particular cookie...
Sarah's Lebkuchen v3.1 *last updated in 2016
Makes 38 cookies
Back Oblaten 70mm
240g All Purpose Flour
2 tsp Baking Powder
1 tsp Sea Salt (do not use table salt)
6 tsp Lebkuchengewürz- use more to taste if you like heavily spiced
115g Almond Flour
115g Hazelnut Flour
1 cup minced Candied Citrus Rinds
6 oz Almond Paste/Marzipan
6 Large Eggs
320g Brown Sugar
Optional decorative almonds (I like halves to make little stars)
I also have this recipe in freedom units, on request.
In a medium size bowl, combine all purpose flour, baking powder, sea salt, and lebkuchengewürz and set aside.
In the bowl of a food processor, add the almond and hazelnut flours, minced citrus rinds, and marzipan, pulse until finely chopped. Add eggs and brown sugar and pulse until well mixed. Move all the wet ingredients out of the food processor and into a large mixing bowl. Add the dry ingredients one half of the bowl at a time with a nice sturdy wooden spoon. The dough will be very heavy, sticky, and wet. Cover the bowl of cookie dough with plastic wrap pressed down onto the batter to seal oxygen out, and refrigerate at least a few hours to a couple overnights (the flavors and textures meld and bake better if you give it time to marinate in its own existence).
When you are ready to bake, set the oven to 325 degrees with your rack in the center and prepare a large cookie sheet with a silpat or parchment paper. Grab your kitchen scale and cover it with parchment paper held down with a smear of cookie dough. On each oblaten I weigh 36 grams of cookie dough. Do your best, the dough is not moldable or rollable, it is very sticky and challenging to manipulate. Place each prepared cookie on your cookie sheet at least an inch apart from one another. Decorate with almonds if you want to do that step. Place in the oven and bake for 14 minutes. Rotate the sheet at 7 minutes if you have a hot spot in your oven. Pull the cookies and allow them to cool on the cookie sheet. Lay them out to rest to room temperature before moving on to glazing, or if you are storing for a while before glazing.
Boozy Citrus Glaze
1 cup powdered sugar
2 tablespoons half and half
1 tablespoon orange liqueur
You can use milk, or heavy cream. The higher fat content in the milk the whiter the glaze. You can also use orange extract for a less boozy, more orangey flavor. Use 1/2 tsp orange extract and more half and half.
Boozy Milk Chocolate Glaze
3 oz fine chocolate
2 tsp coconut oil
splash orange liqueur
Heat broken chocolate and coconut oil in the microwave until melted and smooth. Add orange liqueur to taste. Use orange extract for less boozy, more orangey flavor.
Last edited:
Minnegrowta
Well-Known Member
My parents are immigrants and I am the first born child
They came at a time when Germany was still like.. being "cancelled" by America. My dad's experience as an older child in America was pretty bad. His sisters were babies and he was a young teen. When he started his own family he "cancelled" germany in his own house too. Didn't learn the culture, language, nothing. I have a rouladen recipe, an eclectic mix of swear words/ethnic/racial slurs, and phrases that usually translated to something threatening. His sisters taught their children all the german things and so they're bilingual. I feel cheated. I know why, but it still hurts. I roll with what I get.
Timj
Well-Known Member
What a nice addition to have the back story about Lebkuchen. Thank you for sharing your recipe. I will make it and follow your directions carefully.
Last edited:
Timj
Well-Known Member
It's cool hearing of folks with similar family histories to my own. My father came from Germany when he was 17, that was in 1959. He remembers the hardships they faced during his childhood growing up after the war. He spoke German and English while we grew up. But, like you I really don't remember much.My parents are immigrants and I am the first born child
Minnegrowta
Well-Known Member
I think that's the same or very close to the same year as my own dad. He was younger though. He was born in 1948.