Holiday Baking

Starofsorrow · #1 12-09-2006, 05:36 PM

My family doesn't really bake too often nowadays, but back when I was growing up, my father's family loved to make those things called 'Hello Dollies". I'm not sure if it's a family reciepe or not, but it was basically like a layered bar with graham crust, chocolate chips, coconut shavings, and some kinda caramel or something to layer each other up and bond. It was delicious, and if you ate too many, you'd get stick. =)

Jill1228 · #2 12-09-2006, 11:12 PM

I am known for my Bacardi Rum cakes and my Chocolate pecan pies

KatieKate1244 · #3 12-09-2006, 11:33 PM

Well, I'm not allowed anywhere near the kitchen. But my mom makes Pumpkin Rolls that are really popular with those who like them. That, and candy glass. When my dad taught in a middle school for 3 years she made them each year for his homeroom. Making candy glass is.a.big.stucky.mess. I honestly can't eat it anymore.

ISUKappa · #4 12-10-2006, 10:15 AM

I try to make

frosted sugar cookies
peanut clusters
almond bark cookies
almond poppyseed bread
buckeyes

This year I'm also attempting gingerbread men

Munchkin03 · #5 12-10-2006, 10:58 PM

Quote:

Originally Posted by ISUKappa

I try to make

frosted sugar cookies
peanut clusters
almond bark cookies
almond poppyseed bread
buckeyes

This year I'm also attempting gingerbread men

Awww, I love buckeyes! My supervisor back when I was an RA used to make buckeyes for us from time to time.

When I go to Florida next week, I am making gingerbread men with my crazy-ass niece and nephew. I am getting boy and girl cookie cutters. I hope they like it!

AchtungBaby80 · #6 12-10-2006, 11:17 PM

OK, I need some holiday cookie-baking advice...I want to make gingerbread cookies, but I want them to come out chewy. This is apparently very hard to do. My grandmother's gingerbread men were always hard as rocks, and my mom doesn't like to make gingerbread because she thinks it never comes out right (even though she makes great desserts!). I know I'm probably biting off more than I can chew, but I'm going to a Christmas party and I was asked to bring Christmas cookies. Any advice on how to make these things so they don't break your teeth?

AGDee · #7 12-10-2006, 11:18 PM

Sugar cookies (made today, will frost tomorrow night)
Spritz cookies
peanut butter/hershey kiss cookies
lemon bars
buckeyes
a cookie we call "Mary Lou's cookies" because a neighbor (Mary Lou)of my mom's gave us the recipe and it had no name, but it's a layer of pastry, then a layer of chocolate chips, then a layer of walnuts/eggs/sugar stuff, baked in layers
Pistachio coffee cake
"grandpa's" fudge (which we found out recently was simply the Hershey's cocoa fudge from the old cocoa tins.. after thinking it was some secret family recipe for decades!)

I'm making a cheesecake for our work holiday potluck dessert contest.
I have to make a dessert for an alumnae club meeting and a dessert for my daughter's Girl Scout progressive party. Haven't figured out WHAT I'm making for either of those yet... I have a lot to do, and not a lot of time left here! I'm way behind with the baking this year!

VandalSquirrel · #8 12-11-2006, 01:24 AM

I've never heard of those bars with the name "Hello Dollies", we call them Magic Cookie Bars, and the recipie came off of an Eagle brand canned milk label. I've also heard of them as 7 layer bars.

My sister and I make stained class cookies, which are sugar cookies with open areas broken up hard candy is put into, and then it melts and cools flat. We also make rosettes, which are deep fried and covered in powdered sugar (yum!).

For the work party next week I am making a cranberry cherry pie instead of my usual trite yet tasty jello salad.

bluefish81 · #9 12-10-2006, 12:13 PM

Quote:

Originally Posted by Starofsorrow

My family doesn't really bake too often nowadays, but back when I was growing up, my father's family loved to make those things called 'Hello Dollies". I'm not sure if it's a family reciepe or not, but it was basically like a layered bar with graham crust, chocolate chips, coconut shavings, and some kinda caramel or something to layer each other up and bond. It was delicious, and if you ate too many, you'd get stick. =)

OMG, I love those or something similar to those. My family referred them as "Chippy Dippy Bars," though I think everyone else calls them "Hello Dollies" We always put butterscotch chips in them too, in addition to the chocolate chips. We used sweetened condensed milk instead of caramel to adhere everything together. Eagle Foods actually has a 'kit' nowadays that has all the ingredients in a box in case you don't want to buy it all seperately. And now I'm craving some of those.

As far as baking, I'm planning on making some fudge this week and maybe some peanut butter balls (aka buckeyes). I also volunteered to make a huge decorated cookie for work in a jelly roll pan to give to another department, similar to what you'd get at your local cookie store. I'm attempting to recall my skills from a college job where I worked in a cookie shop and used to make those regularly.

Scandia · #10 12-10-2006, 02:35 PM

Every year I bake at least one pumpkin pie (not from scratch- I do buy the pumpkin in a can). This year I already have made two- one for the young adult ministry Thanksgiving dinner and one for a colleague's farewell. And I'm making another one next week for my job's Christmas party.

Tippiechick · #11 12-10-2006, 10:10 PM

Southern Cornbread Dressing:

1. Make basic cornbread:

4 tablespoons shortening (or bacon drippings, lard, or butter)
1 1/2 cups white self-rising cornmeal*
1/2 cup self-rising cornmeal
2 eggs
1/2-3/4 cup buttermilk, or regular milk
Preheat the oven to 425°.

Put 3 T of the shortening in a cast-iron skillet (Or baking pan) and place on medium heat or in the oven. Melt the other T of shortening. Combine the shortening, cornmeal and flour, then mix in the egg and milk. Add milk slowly, until the mixture is pourable (like thick pancake batter). Add additional milk, if needed. Take pan out of oven. Immediately pour the batter into the hot pan. Place back in the oven and bake for 20 to 25 minutes, until the outer crust is golden brown.

2) Immediately crumble cornbread into a large bowl.

3) Add:

1 can of cream of chicken soup
1/2 c of cream of celery soup
1/2 of chopped onion
Sage and black pepper to taste
Turkey or chicken broth (You'll need about 1 c)

Mix all of these together until you get a moist mix. Make sure that you have added enough water. Mix should be moist and pourable, but just barely pourable. Add extra broth if needed.

Pour into casserole dish and cook at 375 for 45-55 minutes or until sides are crispy and top has golden brown color.

ISUKappa · #12 12-10-2006, 10:28 PM

Quote:

Originally Posted by bluefish81

I'm attempting to recall my skills from a college job where I worked in a cookie shop and used to make those regularly.

I MISS DO-BIZ!!

bluefish81 · #13 12-11-2006, 09:10 PM

Quote:

Originally Posted by ISUKappa

I MISS DO-BIZ!!

Me too, I picked up a tube at Hy-Vee when I was back in Iowa in October and made some Garbage Greats for the family. And in regard to my cookie decorating skills, I apparently should have practiced more, the first try was a disaster. Hopefully round two tonight comes out better.

And I agree with whoever said that reading this thread makes you want to do a cookie exchange in the worst way.