Denise
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DeniseParticipant
I don’t mind one bit. If I wanted it kept a secret I wouldn’t have posted it! I’m glad you enjoy it.
DeniseParticipantThank you. I’m going to get a big head if you don’t watch out!
DeniseParticipantYou’re on your way!
DeniseParticipantYou have done a wonderful job, and don’t you dare feel bad about it. And I agree, you are still a member of the family, so don’t you go wandering off. All of us “old ladies” would just have to hunt you down and give you lectures. Now you know that wouldn’t be pleasant!
Don’t worry about not getting it all done to your personal specifications. You did your best, and your best is really good! You just don’t have all the resources available to you that a big company has. That isn’t your fault. Keep up the commitment, though, and maybe you’ll own a big company eventually. I know people who have done it.
DeniseParticipantWell I’m only 44 (though it isn’t long until I get to 45), but my body thinks it’s 80 and my mind thinks I’m anywhere from 3 to 300, depending on my mood.
DeniseParticipantI have seen various methods. The one above, one with an egg white (and 1-2 Tablespoons of water) and some odd methods. Try one! Or give us a description of exactly what effect you are after and we’ll try to find it for you, but my search in my coobooks has proven fruitless. I know it is there somewhere! In fact, I know beyond a doubt that it is in every cookbook I have searched and I can’t find it! Doesn’t that sound typical?
DeniseParticipantOther people keep having that trouble too.
By the way, I like your avatar.
DeniseParticipantI don’t know, but I noticed it a long time ago. I know men and women are different, but it still doesn’t make any sense to me.
DeniseParticipantIt’s just a minor irritation. At least we know the board works and we aren’t going to have to abandon it! Don’t let yourself get too wrapped up in work. If you do, you can’t work efficiently. You are doing a wonderful job. It’s not your fault that this is all happening. It happens to pretty much everyone. Software is like that. It’s fussy and you have to work with it a while to get to know its quirks. I know what I’m talking about– I have Windows ME, and I have it running smoothly! It took some doing, let me tell you! But really, once I figured out where they screwed up designing it, I had no trouble working around it. (If you’re wondering– the system resources are the problem.) I’m not the only one who has conquered this beast, either!
DeniseParticipantI spoke too soon. A little while ago I tried to check the board. I was logged in okay, but the graphics wouldn’t load at all and my browser hung. I had to shut it down.
DeniseParticipantI hope one or more of the above is what you are looking for.
DeniseParticipantFrom Allrecipes:
Eggnog Cookies II
Submitted by: Crystal
“This is a yummy cake type cookie. it is not too sweet but is real good.”Original recipe yield: 6 dozen.
INGREDIENTS:
* 1 cup margarine
* 1 cup white sugar
* 1 egg
* 1 cup eggnog
* 3 1/4 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
*
* 1 1/2 cups confectioners’ sugar
* 3 tablespoons eggnogDIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a medium bowl, cream together the margarine and white sugar until smooth. Stir in the egg and 1 cup eggnog. Combine the flour, baking powder, baking soda and salt; stir into the sugar mixture so it is well blended. Drop by rounded spoonfuls onto the prepared cookie sheet. Drop by rounded spoonfuls onto the prepared cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
4. To prepare the icing, put the confectioners’ sugar into a small bowl. Stir in the remaining eggnog one tablespoon at a time until the desired consistency is reached. Spread onto cooled cookies and let dry before serving.DeniseParticipantFrom Allrecipes:
Eggnog Cookies I
Submitted by: Pam Schulz
“A wonderful addition to your holiday cookie tray. Rich with egg and nutmeg.”
Original recipe yield: 2 to 3 dozen.INGREDIENTS:
* 1 cup butter, softened
* 2 cups white sugar
* 1 teaspoon vanilla extract
* 4 eggs
* 3 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 teaspoon ground nutmegDIRECTIONS:
1. In a medium bowl, cream together the butter, sugar, and vanilla. Beat in eggs, one at a time. Sift together the flour, baking powder, salt and nutmeg; gradually stir into creamed mixture. Cover and refrigerate until firm.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Drop by heaping spoonfuls onto an unprepared cookie sheet. Bake for 6 to 8 minutes in the preheated oven. Cookies should be lightly browned.DeniseParticipantFrom Allrecipes:
Eggnog Quick Bread
Submitted by: Mary E. Crain
“This cake gets better with age. It tastes like Christmas! Smaller loaves make excellent gifts. Use fresh eggnog, not the canned stuff.”Original recipe yield: 1 – 9×5 inch loaf.
INGREDIENTS:
* 2 eggs
* 1 cup white sugar
* 1/2 cup butter, melted
* 1 cup eggnog
* 2 teaspoons rum flavored extract
* 1 teaspoon vanilla extract
* 2 1/4 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/4 teaspoon ground nutmegDIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease bottom only of a 9×5 inch loaf pan, or three 6×3 inch loaf pans.
2. Beat eggs in large bowl. Stir in sugar, melted butter, eggnog, rum extract, and vanilla. Combine the flour, baking powder, salt, and nutmeg. Stir into eggnog mixture, just enough to moisten dry ingredients. Pour batter into prepared pan or pans.
3. Bake bread in large pan for 40 to 60 minutes, or until a toothpick inserted in the center comes out clean. Breads baked in the smaller pans require 25 to 40 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack, and cool completely. Wrap tightly, and store in the refrigerator.DeniseParticipantFrom Allrecipes:
Eggnog Quick Bread
Submitted by: Bev
“This eggnog bread would be good sprinkled with confectioners’ sugar and served with Christmas breakfast.”Original recipe yield: 1 – 9×5 inch loaf.
INGREDIENTS:
* 2 eggs, beaten
* 1 cup eggnog
* 2 teaspoons rum flavored extract
* 1 cup white sugar
* 1 teaspoon vanilla extract
* 1/2 cup butter, softened
* 2 1/4 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/4 teaspoon ground nutmegDIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease bottom only of a 9×5 inch loaf pan, or three 3×5 inch loaf pans.
2. Blend together the eggs, eggnog, rum extract, sugar, vanilla and butter.
3. Sift together the flour, baking powder, salt and nutmeg. Add to eggnog mixture and stir just enough to moisten; pour into prepared pan.
4. Bake bread in large pan for 40 to 60 minutes, or until a tester inserted in the center comes out clean. Breads baked in the smaller pans require 35 to 40 minutes. Cool for 10 minutes, and remove from pan. Cool completely, wrap tightly and store in refrigerator. -
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