OT Bwa-Ha-Ha! Getting the Holiday Baking done

I have been fretting about my holiday baking.
Usually I go completely overboard, which has resulted in our unofficial
household holiday, "Trekking to the Post Office and Making Them Work".
Wherein we take boxes full of goodies adding up to about $100 in postage
to the post office and send them hither and yon. Then stop for cocoa and
somebody else's baking on the way home.

This year I am not going overboard.
Even before DH sat me down for a chat about how I should not try to do so
much this year, I had figured it out and was fretting about it.
Oh I can probably do some of the daintier things myself. I can no doubt
manage some pressed cookies like spritz and what have you as well.
However there are things that take a bit of oomph to manage. The
gingerbread, the stollen, the fruitcake and one of the lebkuchen are at
least beyond my lifting limit to say nothing of requiring a bit of
strength to handle in their raw undivided into portions state.

I was looking over my recipes trying to figure out which I could safely
delegate to DH or DD3, and which I could cut out entirely, when I had a
brainwave.

I have decided to take on an apprentice or two.
One gentleman of our acquaintance has been making noises about going to
culinary school. Since he recently had to move back in with his mother I
called her up and asked if I could borrow him for the holiday baking. I
of course mentioned that I would be sending him home with some of the
fruits of his labors. She indicated that she thought he would be
delighted to help out, and if he wasn't she would beat him down to our
house with an ox goad. And by the way would we be teaching him how to
make orange marmalade or the cookies that taste like crunch berries?
He later called to confirm that he would be happy to help. I told him to
bring his mom if she would like to come along, and her boyfriend if he
wanted to come as well.

With that success I have been thinking over the people we know and trying
to think of who might have an interest, or at least be desperate to lay
hands on certain recipes. I figure that we could have a couple of baking
parties and so get the job done, and have fun at the same time.

Alas! The strawberry extract I use for the "crunch berry" cookies has
been sold out everywhere I shop (Boyajian), so unless I can lay hands on
some Fragoli or the other Italian strawberry liqueur the name of which is
escaping me at the minute, there will be no crunch berry cookies this
year. If you are wondering they are naught but those cookies that you
fuss with to make pinwheels, or checkerboards, or what have you, with
strawberry in them. I usually divide the dough, put vanilla in one half
which stays white, and put the strawberry flavoring in the other half
which turns it pink, then make pinwheels of it. Sometimes I add a drop
or two of red food coloring to make the pink half pinker.

NightMist



--
I'm raising a developmentally disabled child. What's your superpower?

Sounds delicious! I hope you're able to find some more apprentices who
can bake with you.

I did peek over at amazon and you can get strawberry extract through
them. They had several brands so in a pinch it might be worth ordering
if they have the kind you like.

marcella


In article ,
NightMist wrote:

I have been fretting about my holiday baking.
Usually I go completely overboard, which has resulted in our unofficial
household holiday, "Trekking to the Post Office and Making Them Work".
Wherein we take boxes full of goodies adding up to about $100 in postage
to the post office and send them hither and yon. Then stop for cocoa and
somebody else's baking on the way home.

This year I am not going overboard.
Even before DH sat me down for a chat about how I should not try to do so
much this year, I had figured it out and was fretting about it.
Oh I can probably do some of the daintier things myself. I can no doubt
manage some pressed cookies like spritz and what have you as well.
However there are things that take a bit of oomph to manage. The
gingerbread, the stollen, the fruitcake and one of the lebkuchen are at
least beyond my lifting limit to say nothing of requiring a bit of
strength to handle in their raw undivided into portions state.

I was looking over my recipes trying to figure out which I could safely
delegate to DH or DD3, and which I could cut out entirely, when I had a
brainwave.

I have decided to take on an apprentice or two.
One gentleman of our acquaintance has been making noises about going to
culinary school. Since he recently had to move back in with his mother I
called her up and asked if I could borrow him for the holiday baking. I
of course mentioned that I would be sending him home with some of the
fruits of his labors. She indicated that she thought he would be
delighted to help out, and if he wasn't she would beat him down to our
house with an ox goad. And by the way would we be teaching him how to
make orange marmalade or the cookies that taste like crunch berries?
He later called to confirm that he would be happy to help. I told him to
bring his mom if she would like to come along, and her boyfriend if he
wanted to come as well.

With that success I have been thinking over the people we know and trying
to think of who might have an interest, or at least be desperate to lay
hands on certain recipes. I figure that we could have a couple of baking
parties and so get the job done, and have fun at the same time.

Alas! The strawberry extract I use for the "crunch berry" cookies has
been sold out everywhere I shop (Boyajian), so unless I can lay hands on
some Fragoli or the other Italian strawberry liqueur the name of which is
escaping me at the minute, there will be no crunch berry cookies this
year. If you are wondering they are naught but those cookies that you
fuss with to make pinwheels, or checkerboards, or what have you, with
strawberry in them. I usually divide the dough, put vanilla in one half
which stays white, and put the strawberry flavoring in the other half
which turns it pink, then make pinwheels of it. Sometimes I add a drop
or two of red food coloring to make the pink half pinker.

NightMist

And I can get my pralines packed and shipped to some of our deployed. I am
not going to ask where all she's been or if any of it was legal but Mary has
stalked the military for me. I had to have a 'person' to address the candy
to and hooo-boy, did Mary ever find me some fellers. The post office
paperwork is heaps more involved than getting a marriage license. Well.
Except we won't have to have a blood test for syphilis. Maybe. Polly


"NightMist" wrote in message
...

I have been fretting about my holiday baking.
Usually I go completely overboard, which has resulted in our unofficial
household holiday, "Trekking to the Post Office and Making Them Work".
Wherein we take boxes full of goodies adding up to about $100 in postage
to the post office and send them hither and yon. Then stop for cocoa and
somebody else's baking on the way home.

This year I am not going overboard.
Even before DH sat me down for a chat about how I should not try to do so
much this year, I had figured it out and was fretting about it.
Oh I can probably do some of the daintier things myself. I can no doubt
manage some pressed cookies like spritz and what have you as well.
However there are things that take a bit of oomph to manage. The
gingerbread, the stollen, the fruitcake and one of the lebkuchen are at
least beyond my lifting limit to say nothing of requiring a bit of
strength to handle in their raw undivided into portions state.

I was looking over my recipes trying to figure out which I could safely
delegate to DH or DD3, and which I could cut out entirely, when I had a
brainwave.

I have decided to take on an apprentice or two.
One gentleman of our acquaintance has been making noises about going to
culinary school. Since he recently had to move back in with his mother I
called her up and asked if I could borrow him for the holiday baking. I
of course mentioned that I would be sending him home with some of the
fruits of his labors. She indicated that she thought he would be
delighted to help out, and if he wasn't she would beat him down to our
house with an ox goad. And by the way would we be teaching him how to
make orange marmalade or the cookies that taste like crunch berries?
He later called to confirm that he would be happy to help. I told him to
bring his mom if she would like to come along, and her boyfriend if he
wanted to come as well.

With that success I have been thinking over the people we know and trying
to think of who might have an interest, or at least be desperate to lay
hands on certain recipes. I figure that we could have a couple of baking
parties and so get the job done, and have fun at the same time.

Alas! The strawberry extract I use for the "crunch berry" cookies has
been sold out everywhere I shop (Boyajian), so unless I can lay hands on
some Fragoli or the other Italian strawberry liqueur the name of which is
escaping me at the minute, there will be no crunch berry cookies this
year. If you are wondering they are naught but those cookies that you
fuss with to make pinwheels, or checkerboards, or what have you, with
strawberry in them. I usually divide the dough, put vanilla in one half
which stays white, and put the strawberry flavoring in the other half
which turns it pink, then make pinwheels of it. Sometimes I add a drop
or two of red food coloring to make the pink half pinker.

NightMist



--
I'm raising a developmentally disabled child. What's your superpower?

By golly if I lived any where near to you, I'd volunteer! We would
have a fun time!
I spent many years doing baking for the holidays. Growing up, my
mother did a week long baking marathon, pressed cookies being one of
the many kinds. Plus fruitcakes, pies, etc.

Ginger in CA
very windy and verrry cold!

On Dec 5, 4:40*pm, NightMist wrote:
I have been fretting about my holiday baking.
Usually I go completely overboard, which has resulted in our unofficial
household holiday, "Trekking to the Post Office and Making Them Work".
Wherein we take boxes full of goodies adding up to about $100 in postage
to the post office and send them hither and yon. *Then stop for cocoa and
somebody else's baking on the way home.

This year I am not going overboard.
Even before DH sat me down for a chat about how I should not try to do so
much this year, I had figured it out and was fretting about it.
Oh I can probably do some of the daintier things myself. *I can no doubt
manage some pressed cookies like spritz and what have you as well.
However there are things that take a bit of oomph to manage. *The
gingerbread, the stollen, the fruitcake and one of the lebkuchen are at
least beyond my lifting limit to say nothing of requiring a bit of
strength to handle in their raw undivided into portions state.

I was looking over my recipes trying to figure out which I could safely
delegate to DH or DD3, and which I could cut out entirely, when I had a
brainwave.

I have decided to take on an apprentice or two.
One gentleman of our acquaintance has been making noises about going to
culinary school. *Since he recently had to move back in with his mother I
called her up and asked if I could borrow him for the holiday baking. *I
of course mentioned that I would be sending him home with some of the
fruits of his labors. *She indicated that she thought he would be
delighted to help out, and if he wasn't she would beat him down to our
house with an ox goad. And by the way would we be teaching him how to
make orange marmalade or the cookies that taste like crunch berries?
He later called to confirm that he would be happy to help. *I told him to
bring his mom if she would like to come along, and her boyfriend if he
wanted to come as well.

With that success I have been thinking over the people we know and trying
to think of who might have an interest, or at least be desperate to lay
hands on certain recipes. *I figure that we could have a couple of baking
parties and so get the job done, and have fun at the same time.

Alas! The strawberry extract I use for the "crunch berry" cookies has
been sold out everywhere I shop (Boyajian), so unless I can lay hands on
some Fragoli or the other Italian strawberry liqueur the name of which is
escaping me at the minute, there will be no crunch berry cookies this
year. If you are wondering they are naught but those cookies that you
fuss with to make pinwheels, or checkerboards, or what have you, with
strawberry in them. *I usually divide the dough, put vanilla in one half
which stays white, and put the strawberry flavoring in the other half
which turns it pink, then make pinwheels of it. *Sometimes I add a drop
or two of red food coloring to make the pink half pinker.

NightMist

--
I'm raising a developmentally disabled child. *What's your superpower?

Wish I could be your apprentice! Sounds like a good plan. (Although
IME some people work harder trying to delegate than if they did it
themselves.... but you're a sensible organized person, right?)
Roberta in D

On Tue, 06 Dec 2011 00:40:02 +0000, NightMist
wrote:


I have been fretting about my holiday baking.
Usually I go completely overboard, which has resulted in our unofficial
household holiday, "Trekking to the Post Office and Making Them Work".
Wherein we take boxes full of goodies adding up to about $100 in postage
to the post office and send them hither and yon. Then stop for cocoa and
somebody else's baking on the way home.

This year I am not going overboard.
Even before DH sat me down for a chat about how I should not try to do so
much this year, I had figured it out and was fretting about it.
Oh I can probably do some of the daintier things myself. I can no doubt
manage some pressed cookies like spritz and what have you as well.
However there are things that take a bit of oomph to manage. The
gingerbread, the stollen, the fruitcake and one of the lebkuchen are at
least beyond my lifting limit to say nothing of requiring a bit of
strength to handle in their raw undivided into portions state.

I was looking over my recipes trying to figure out which I could safely
delegate to DH or DD3, and which I could cut out entirely, when I had a
brainwave.

I have decided to take on an apprentice or two.
One gentleman of our acquaintance has been making noises about going to
culinary school. Since he recently had to move back in with his mother I
called her up and asked if I could borrow him for the holiday baking. I
of course mentioned that I would be sending him home with some of the
fruits of his labors. She indicated that she thought he would be
delighted to help out, and if he wasn't she would beat him down to our
house with an ox goad. And by the way would we be teaching him how to
make orange marmalade or the cookies that taste like crunch berries?
He later called to confirm that he would be happy to help. I told him to
bring his mom if she would like to come along, and her boyfriend if he
wanted to come as well.

With that success I have been thinking over the people we know and trying
to think of who might have an interest, or at least be desperate to lay
hands on certain recipes. I figure that we could have a couple of baking
parties and so get the job done, and have fun at the same time.

Alas! The strawberry extract I use for the "crunch berry" cookies has
been sold out everywhere I shop (Boyajian), so unless I can lay hands on
some Fragoli or the other Italian strawberry liqueur the name of which is
escaping me at the minute, there will be no crunch berry cookies this
year. If you are wondering they are naught but those cookies that you
fuss with to make pinwheels, or checkerboards, or what have you, with
strawberry in them. I usually divide the dough, put vanilla in one half
which stays white, and put the strawberry flavoring in the other half
which turns it pink, then make pinwheels of it. Sometimes I add a drop
or two of red food coloring to make the pink half pinker.

NightMist

The lebkuchen recipe I use would definitely be too much strain.
The first Thanksgiving DH and I spent with my parents, he was asked to
help mix the lebkuchen. He was warned that people have broken wooden
spoons doing so. He did too.
Liz

On 12/5/2011 7:40 PM, NightMist wrote:

I have been fretting about my holiday baking.
Usually I go completely overboard, which has resulted in our unofficial
household holiday, "Trekking to the Post Office and Making Them Work".
Wherein we take boxes full of goodies adding up to about $100 in postage
to the post office and send them hither and yon. Then stop for cocoa and
somebody else's baking on the way home.

This year I am not going overboard.
Even before DH sat me down for a chat about how I should not try to do so
much this year, I had figured it out and was fretting about it.
Oh I can probably do some of the daintier things myself. I can no doubt
manage some pressed cookies like spritz and what have you as well.
However there are things that take a bit of oomph to manage. The
gingerbread, the stollen, the fruitcake and one of the lebkuchen are at
least beyond my lifting limit to say nothing of requiring a bit of
strength to handle in their raw undivided into portions state.

I was looking over my recipes trying to figure out which I could safely
delegate to DH or DD3, and which I could cut out entirely, when I had a
brainwave.

I have decided to take on an apprentice or two.
One gentleman of our acquaintance has been making noises about going to
culinary school. Since he recently had to move back in with his mother I
called her up and asked if I could borrow him for the holiday baking. I
of course mentioned that I would be sending him home with some of the
fruits of his labors. She indicated that she thought he would be
delighted to help out, and if he wasn't she would beat him down to our
house with an ox goad. And by the way would we be teaching him how to
make orange marmalade or the cookies that taste like crunch berries?
He later called to confirm that he would be happy to help. I told him to
bring his mom if she would like to come along, and her boyfriend if he
wanted to come as well.

With that success I have been thinking over the people we know and trying
to think of who might have an interest, or at least be desperate to lay
hands on certain recipes. I figure that we could have a couple of baking
parties and so get the job done, and have fun at the same time.

Alas! The strawberry extract I use for the "crunch berry" cookies has
been sold out everywhere I shop (Boyajian), so unless I can lay hands on
some Fragoli or the other Italian strawberry liqueur the name of which is
escaping me at the minute, there will be no crunch berry cookies this
year. If you are wondering they are naught but those cookies that you
fuss with to make pinwheels, or checkerboards, or what have you, with
strawberry in them. I usually divide the dough, put vanilla in one half
which stays white, and put the strawberry flavoring in the other half
which turns it pink, then make pinwheels of it. Sometimes I add a drop
or two of red food coloring to make the pink half pinker.

NightMist

I had a peek and was all excited to see that they had the Boyajian.
Unfortunately it was out of stock in every case.
I might try some Fairies Finest. I have been happy with other flavors
from them, so it would be worth the experiment.

NightMist

On Mon, 05 Dec 2011 17:34:11 -0800, Marcella Peek wrote:

Sounds delicious! I hope you're able to find some more apprentices who
can bake with you.

I did peek over at amazon and you can get strawberry extract through
them. They had several brands so in a pinch it might be worth ordering
if they have the kind you like.

marcella


In article ,
NightMist wrote:

I have been fretting about my holiday baking. Usually I go completely
overboard, which has resulted in our unofficial household holiday,
"Trekking to the Post Office and Making Them Work". Wherein we take
boxes full of goodies adding up to about $100 in postage to the post
office and send them hither and yon. Then stop for cocoa and somebody
else's baking on the way home.

This year I am not going overboard.
Even before DH sat me down for a chat about how I should not try to do
so much this year, I had figured it out and was fretting about it. Oh I
can probably do some of the daintier things myself. I can no doubt
manage some pressed cookies like spritz and what have you as well.
However there are things that take a bit of oomph to manage. The
gingerbread, the stollen, the fruitcake and one of the lebkuchen are at
least beyond my lifting limit to say nothing of requiring a bit of
strength to handle in their raw undivided into portions state.

I was looking over my recipes trying to figure out which I could safely
delegate to DH or DD3, and which I could cut out entirely, when I had a
brainwave.

I have decided to take on an apprentice or two. One gentleman of our
acquaintance has been making noises about going to culinary school.
Since he recently had to move back in with his mother I called her up
and asked if I could borrow him for the holiday baking. I of course
mentioned that I would be sending him home with some of the fruits of
his labors. She indicated that she thought he would be delighted to
help out, and if he wasn't she would beat him down to our house with an
ox goad. And by the way would we be teaching him how to make orange
marmalade or the cookies that taste like crunch berries? He later
called to confirm that he would be happy to help. I told him to bring
his mom if she would like to come along, and her boyfriend if he wanted
to come as well.

With that success I have been thinking over the people we know and
trying to think of who might have an interest, or at least be desperate
to lay hands on certain recipes. I figure that we could have a couple
of baking parties and so get the job done, and have fun at the same
time.

Alas! The strawberry extract I use for the "crunch berry" cookies has
been sold out everywhere I shop (Boyajian), so unless I can lay hands
on some Fragoli or the other Italian strawberry liqueur the name of
which is escaping me at the minute, there will be no crunch berry
cookies this year. If you are wondering they are naught but those
cookies that you fuss with to make pinwheels, or checkerboards, or what
have you, with strawberry in them. I usually divide the dough, put
vanilla in one half which stays white, and put the strawberry flavoring
in the other half which turns it pink, then make pinwheels of it.
Sometimes I add a drop or two of red food coloring to make the pink
half pinker.

NightMist





--
I'm raising a developmentally disabled child. What's your superpower?

Well, I like to think I am a sensible and organized person.
I could easily work hard supervising the baking, but I shouldn't.
Not because it would be physically taxing, but because I would drive
myself and everyone else stark staring mad!

DH thinks we should enthrone me in the kitchen with a wooden spoon
scepter. Sitting upon my throne I would be responsible for bestowing a
thumbs up or a bonk on the head with my scepter upon my serfs as they
present me with assorted stages of assorted nummy things.

I think that is taking things a bit far.
I am at least going to cream some butter and sugar, or maybe run the
stand mixer. I am a whiz with a cookie press too! Besides, such tasks
will help keep me out of mischief.

NightMist


On Tue, 06 Dec 2011 15:46:48 +0100, Roberta wrote:

Wish I could be your apprentice! Sounds like a good plan. (Although IME
some people work harder trying to delegate than if they did it
themselves.... but you're a sensible organized person, right?) Roberta
in D

On Tue, 06 Dec 2011 00:40:02 +0000, NightMist
wrote:


I have been fretting about my holiday baking. Usually I go completely
overboard, which has resulted in our unofficial household holiday,
"Trekking to the Post Office and Making Them Work". Wherein we take
boxes full of goodies adding up to about $100 in postage to the post
office and send them hither and yon. Then stop for cocoa and somebody
else's baking on the way home.

This year I am not going overboard.
Even before DH sat me down for a chat about how I should not try to do
so much this year, I had figured it out and was fretting about it. Oh I
can probably do some of the daintier things myself. I can no doubt
manage some pressed cookies like spritz and what have you as well.
However there are things that take a bit of oomph to manage. The
gingerbread, the stollen, the fruitcake and one of the lebkuchen are at
least beyond my lifting limit to say nothing of requiring a bit of
strength to handle in their raw undivided into portions state.

I was looking over my recipes trying to figure out which I could safely
delegate to DH or DD3, and which I could cut out entirely, when I had a
brainwave.

I have decided to take on an apprentice or two. One gentleman of our
acquaintance has been making noises about going to culinary school.
Since he recently had to move back in with his mother I called her up
and asked if I could borrow him for the holiday baking. I of course
mentioned that I would be sending him home with some of the fruits of
his labors. She indicated that she thought he would be delighted to
help out, and if he wasn't she would beat him down to our house with an
ox goad. And by the way would we be teaching him how to make orange
marmalade or the cookies that taste like crunch berries? He later called
to confirm that he would be happy to help. I told him to bring his mom
if she would like to come along, and her boyfriend if he wanted to come
as well.

With that success I have been thinking over the people we know and
trying to think of who might have an interest, or at least be desperate
to lay hands on certain recipes. I figure that we could have a couple
of baking parties and so get the job done, and have fun at the same
time.

Alas! The strawberry extract I use for the "crunch berry" cookies has
been sold out everywhere I shop (Boyajian), so unless I can lay hands on
some Fragoli or the other Italian strawberry liqueur the name of which
is escaping me at the minute, there will be no crunch berry cookies this
year. If you are wondering they are naught but those cookies that you
fuss with to make pinwheels, or checkerboards, or what have you, with
strawberry in them. I usually divide the dough, put vanilla in one half
which stays white, and put the strawberry flavoring in the other half
which turns it pink, then make pinwheels of it. Sometimes I add a drop
or two of red food coloring to make the pink half pinker.

NightMist





--
I'm raising a developmentally disabled child. What's your superpower?