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Topic: Food Gift Ideas  (Read 12070 times)
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StitchinGrandma2
« Reply #50 on: December 02, 2009 03:27:49 AM »

here's an excellent demo on removing the peel for candied peel --> clicky

I'd like to make macarons, but can't seem to get the technique down. 

I have used this recipe many times and while it's not the 'real' recipe to make Coconut Macaroons, it's VERY, VERY good. Try this one and see how you like it. Super simple and quick and anyone that's tasted them loved them.

Coconut Macaroons

Makes about 4 dozen cookies
   
2 7oz packages flaked coconut (5 1/3 cups)
1 14oz can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
2 t vanilla extract
1 t almond extract

Preheat oven to 350 degrees. In large bowl, combine coconut, sweetened condensed milk and extract; mix well. Drop by rounded teaspoonfuls onto aluminum foil lined and generously greased baking sheets. Bake 8 to 10 minutes or until lightly browned around edges. Immediately remove from baking sheets (macaroons will stick if allowed to cool) Store loosely covered at room temperature.

Macaroon Kisses:
Prepare as above. Press solid milk chocolate candy star or drop into center of each macaroon immediately after removing from the oven.
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edelC
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« Reply #51 on: December 02, 2009 06:43:38 AM »

Chex...we dont have that on this side of the world, but it looks a little like mini shredded wheat..can anyone shed any light?
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kjlutz
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« Reply #52 on: December 02, 2009 06:58:07 AM »

Chex...we dont have that on this side of the world, but it looks a little like mini shredded wheat..can anyone shed any light?

It you have Crispix (a Kellogg's corn based cereal kind of like Shreddies but with a larger weave so there are more gaps in each piece) they work really well.  That's what I've always used as in Canada we don't have Chex either.
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edelC
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« Reply #53 on: December 02, 2009 07:08:23 AM »

Nope we dont have those either. But there is another cereal that seems somewhat similar, kinda small squares in a lattice..can't remember what they are called. Will have to do some sleuthing.
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Marmish
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« Reply #54 on: December 02, 2009 07:24:12 AM »

here's an excellent demo on removing the peel for candied peel --> clicky

I'd like to make macarons, but can't seem to get the technique down. 

I have used this recipe many times and while it's not the 'real' recipe to make Coconut Macaroons, it's VERY, VERY good. Try this one and see how you like it. Super simple and quick and anyone that's tasted them loved them.

Coconut Macaroons

Makes about 4 dozen cookies
   
2 7oz packages flaked coconut (5 1/3 cups)
1 14oz can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
2 t vanilla extract
1 t almond extract

Preheat oven to 350 degrees. In large bowl, combine coconut, sweetened condensed milk and extract; mix well. Drop by rounded teaspoonfuls onto aluminum foil lined and generously greased baking sheets. Bake 8 to 10 minutes or until lightly browned around edges. Immediately remove from baking sheets (macaroons will stick if allowed to cool) Store loosely covered at room temperature.

Macaroon Kisses:
Prepare as above. Press solid milk chocolate candy star or drop into center of each macaroon immediately after removing from the oven.


I've made those, but I'm talking about the almond ones - like these.
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dancedupapillon
« Reply #55 on: December 02, 2009 02:37:46 PM »

Ooh, Marmich, if you find a recipe for macarons, send it my way!  My sister loves to bake and is pretty much obsessed with them, but they're impossible to find here and I've never seen a recipe!
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edelC
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« Reply #56 on: December 02, 2009 03:17:21 PM »

there seems to be lots of variations on almond macarons here
http://katskitchen.wordpress.com/2009/10/27/macarons-octobers-daring-bakers-challenge/

http://teafactory.wordpress.com/2009/10/28/macaroons-daring-bakers-challenge-oct-2009/
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Marmish
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« Reply #57 on: December 02, 2009 07:40:56 PM »

This seems to be referred to often: syrupandtang.com

Also, here's a step by step: demo
« Last Edit: December 02, 2009 07:56:13 PM by Marmish » THIS ROCKS   Logged

scarygurrl
« Reply #58 on: December 03, 2009 02:50:12 AM »


I've made those, but I'm talking about the almond ones - like these.


they are a pure pain in the butt to make, but well worth the time and effort!


great tips on this page
http://www.seriouseats.com/recipes/2007/10/how-to-make-macarons-recipe.html
and more recipes here
http://chubbyhubby.net/blog/?p=494

http://www.travelerslunchbox.com/journal/2005/9/27/the-mighty-macaron.html
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Bunnikins
« Reply #59 on: December 03, 2009 01:08:17 PM »

I discovered this recipe from a friend a few years ago. It is really good and really simple. It looks pretty, so don't let the ingredients fool you. You could add toffee pieces for some flair.

Chocolate  Bark
Saltines
1 c. butter
1 c. brown sugar
1 to 1 1/2 c. chocolate chips
Foil and lightly grease a sheet pan. Line the pan evenly with saltines. Boil 1 cup
butter and 1 cup brown sugar for 5 minutes stirring frequently while boiling. Pour
evenly over saltines and bake in 350 degree oven for 5 minutes. Immediately
remove from oven, put chocolate chips on top and frost after melted. Sprinkle with
chopped nuts if desired. Refrigerate and break into pieces when hard. Tastes best
when served cold.


My daughter and I made bath salts one year using some pretty bottles, scented oils, lavender and some pretty bottles. I thought I would throw that out there even though this is about food.
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