My *goodie* trays were well received again this year and everyone commented on the yummy Midnight Rum Balls. Thanx, Anne in Minneapolis, for the recipe, which will be included in my *must make* annual repertoire.
I loved the various ideas for coating the balls, and was especially intrigued by the suggestion of using edible 24k gold from Sur La Table. Must order early next year and give that a try.
My elegant orange balls, made of 'Nilla Wafers, powdered sugar, butter and orange juice concentrate, are always a favorite and I usually roll them in either chopped nuts or grated coconut. The o.j. really gives them a flavor punch.
Wanted to try Royal Icing for my cutout cookies this year but was vetoed by the clan, who insisted on buttercream frosting instead........*sigh*. Will make some Easter cutout cookies come spring and follow Sir G.'s suggestion of making the icing to the consistancy of toothpaste.
Making four batches of cookie dough shortly after Thanksgiving and then wrapping them well and freezing them was a real timesaver! The weekend before Christmas I just had to bake them and all was done. I will never freeze oatmeal-raisin dough again, though. Learned my lesson well in that regard. The oatmeal goes soggy during the freezing process and the texture totally changes. Never again!
Don't know about other 'Hounds but I'm *cooked out*. Just looking at the kitchen at the moment is off-putting. Will get a head of steam up soon, though, for our *traditional* Super Bowl spread that includes teriyaki chicken wings and Super Bowl Salad (sliced bananas, strawberries, walnuts, coconut and pink-tinted whipped cream. Marine son has already requested this for game day.
Happy New Year to all on this board. I feel as if I know some of you personally, and it is wonderful to have a forum where we can all trade information, vent our frustrations and connect through our common interests. I wish you all health and prosperity in the coming year. Now will someone please kick my butt and point me in the direction of the gym?