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#31
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the Vermont Country Store has all the old type candies. They have a web
site. Gen "M. Wetmore" wrote in message ... On Wed, 17 Dec 2003 11:32:39 -0000, "Janner" wrote: What's your favourite Christmas food or recipe or tradition? Just thought that I'd ask, as we like to decorate the tree as close to Christmas as possible, stay up late, eat too much etc on Christmas Eve! So we've started before Christmas Day, mind you the turkey lasts beyond Boxing Day! I love the old fashioned Christmas candies, which I can't find anywhere anymore. Candy like Chocolate Straws, Ribbon Candy, the hard candies that look like Fimo Dough cutouts, etc. I did find Chocolate Straws on the internet, but shipping is so high it doesn't make it practical to buy any. But...maybe I'll do it anyway! Then, there's always Chocolate Covered Cherries, the kind with the liquid centers. Yum! Mardi Real e-mail address spelled out to prevent spam. mardi at mardiweb dot com. ____________________ My Quilting page: http://www.mardiweb.com/quilts/MardiQuilts.html Paint Shop Pro tutorials: http://www.mardiweb.com/web Low-Fat Lifestyle Forum: http://www.mardiweb.com/lowfat |
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#32
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Hi Kate,
Your Christmas recipes have me drooling. Will make the marzipan and stollen this weekend I think. Will I have to wait 7-10 days before I can make the stollen with this marzipan? Perhaps I should make two lots, so that I can test its maturing flavour each day? Lynn "Kate Dicey" wrote in message ... Butterfly wrote: PLEASE share your recipe for the stollen.... There's one on my web site. First recipe in the first Christmas section. The marzipan recipe is there too... No pix yet. Stollen has regional variations, so there are lots of different ways to do it. -- Kate XXXXXX Lady Catherine, Wardrobe Mistress of the Chocolate Buttons http://www.diceyhome.free-online.co.uk Click on Kate's Pages and explore! |
#33
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Hi Ruth,
Sounds good to me :-) The 80 degree heat, just doesn't work for me somehow. I've just printed off Kate's Christmas recipes and am intending to make her stollen. D'you reckon there'd be any chance of getting myself adopted? Lynn "Ruth in Happy Camp" wrote in message ... Lynn, if I get REAL weather this Christmas, I'll be happy to swap with you for a slice of Mardi's stollen. Deal? (I had a skosh of snow the first of November, but only rain since then.) -- Ruth in Happy Camp "Lynn Tocker" wrote in message ... Roast chestnuts, all burnt on one side, hot spiced wine, REAL marzipan, plum pud with glubby custard. REAL weather (sigh), even after 20 years, I'm not used to the salad type weather at Xmas. Lynn "Janner" wrote in message ... What's your favourite Christmas food or recipe or tradition? Just thought that I'd ask, as we like to decorate the tree as close to Christmas as possible, stay up late, eat too much etc on Christmas Eve! So we've started before Christmas Day, mind you the turkey lasts beyond Boxing Day! -- Janner "Quite often lately I have the feeling I don't know what's going on..." --- Snoopy! "You have to have a Dream!" --- Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com). Version: 6.0.552 / Virus Database: 344 - Release Date: 15/12/2003 |
#34
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Lynn Tocker wrote:
Hi Kate, Your Christmas recipes have me drooling. Will make the marzipan and stollen this weekend I think. Will I have to wait 7-10 days before I can make the stollen with this marzipan? Perhaps I should make two lots, so that I can test its maturing flavour each day? Lynn No you just use it straight away - no hanging about! Same with the stollen: eaten hot from the oven it makes an amazing pudding! Cold and decorated, it goes down well sliced and spread with a little best butter... I've even picked the icing off it and toasted it for breakfast! Well, it's bread, isn't it? I've yet to try making bread pudding with it, or cheese on toast... -- Kate XXXXXX Lady Catherine, Wardrobe Mistress of the Chocolate Buttons http://www.diceyhome.free-online.co.uk Click on Kate's Pages and explore! |
#35
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Well, if that lovely recipe takes a year to mature, maybe you
need to post it now ... so we can get started for NEXT Thanksgiving and Christmas! Please and thank you ma'am! ~PAT in VA/USA Kate Dicey wrote: cut ... I didn't make stollen this year, or the black bun, or the golden christmas cake, due to op pressures and not having my usual energy levels. I'll be back on full whack next year, though, and I did buy cranberries for the cranberry, orange and red wine sauce, which likes a year to mature... |
#36
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http://tinyurl.com/yvch3
Here are their Christmas candies....the straws (not chocolate that I can see tho) are on page 2 HTH Karlee in Kansas Queen of Packrats Take a look!!! http://www.angelfire.com/ks3/karlee/index.html ~~ "Be who you are and say what you feel because those who mind don't matter and those who matter don't mind." -Dr. Seuss "M. Wetmore" wrote in message ... | On Wed, 17 Dec 2003 11:32:39 -0000, "Janner" | wrote: | | What's your favourite Christmas food or recipe or tradition? | | Just thought that I'd ask, as we like to decorate the tree as close to | Christmas as possible, stay up late, eat too much etc on Christmas Eve! So | we've started before Christmas Day, mind you the turkey lasts beyond Boxing | Day! | | I love the old fashioned Christmas candies, which I can't find | anywhere anymore. Candy like Chocolate Straws, Ribbon Candy, the hard | candies that look like Fimo Dough cutouts, etc. I did find Chocolate | Straws on the internet, but shipping is so high it doesn't make it | practical to buy any. But...maybe I'll do it anyway! | | Then, there's always Chocolate Covered Cherries, the kind with the | liquid centers. Yum! | | Mardi | Real e-mail address spelled out to prevent spam. mardi at mardiweb dot com. | ____________________ | | My Quilting page: http://www.mardiweb.com/quilts/MardiQuilts.html | Paint Shop Pro tutorials: http://www.mardiweb.com/web | Low-Fat Lifestyle Forum: http://www.mardiweb.com/lowfat |
#37
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Pat in Virginia wrote:
Well, if that lovely recipe takes a year to mature, maybe you need to post it now ... so we can get started for NEXT Thanksgiving and Christmas! Please and thank you ma'am! ~PAT in VA/USA Well you can use it straight away, but i like it better after a year! remember to store it in a cool dark place! The recipe in on my web site, under 'More of Kate's Christmas Specials'. There are some pix of the heap I made last year! Not only is is good with turkey and other meats, but it's also a welcome addition to a Brie sandwich! -- Kate XXXXXX Lady Catherine, Wardrobe Mistress of the Chocolate Buttons http://www.diceyhome.free-online.co.uk Click on Kate's Pages and explore! |
#38
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#39
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In 1963 I bought 'Betty Crocker's Cooky Book" and baked my first batch of
Ginger Creams, a recipe from that book. Every year thereafter, no matter where we were stationed, that cooky was the *only* one we absolutely couldn't do without! My husband retired from the AF in 1976 and tho our cooky recipe was in storage at Christmas, my DD and I went to a local bookstore and copied the recipe (the book is still being reprinted!). In '77 my daughter b egan making *the* cooky--even for the 1860's type wedding reception of her brother in 1990! After she moved to the Land Down Under, I even delivered two *large* glass bottles of B'rer Rabbit molasses in carry-on luggage so. I don't always bake them at Christmas now, but I'm sure they're being served in Ashburton, Victoria this year. rusty (sorta-kinda missing that girl(g)) |
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