Is there anybody you hate enough?

[Persephone]

To use a cookie recipe that says "or margarine"?

Also, does anybody know how to make a brie ball?

Actually, if you want a cookie that rises higher using margarine is okay, unless the recipe specifies only butter. What I think works better is butter flavored Crisco. It gives a little more flavor and still makes a soft cookie.

Real butter cookies tend to flatten out more. But for some folks they like them best that way. :)

If it doesn't come out of a bag or a box, I won't eat 'em. Been fooled too many times by "This is my favorite recipe."

And they stand there with that "hopeful" look and look at you like it's the best damned cookie you've ever eaten. Well, I have news for you...if your cookies taste like shit, I'm gonna tell you about it.

[Persephone]

If it doesn't come out of a bag or a box, I won't eat 'em. Been fooled too many times by "This is my favorite recipe."

And they stand there with that "hopeful" look and look at you like it's the best damned cookie you've ever eaten. Well, I have news for you...if your cookies taste like shit, I'm gonna tell you about it.



Oh, fuck off. I'm just making a grocery list here. Who says you were getting any of the damn cookies anyway?

Cherry....I'm sure you're right about the Crisco, but <grimace> I'm still partial to real butter.

Oh, fuck off. I'm just making a grocery list here. Who says you were getting any of the damn cookies anyway?




Probably just as well. The ones you don't burn will most likely have the consistency and taste of a hockey puck.

[Persephone]

Oh, fuck off. I'm just making a grocery list here. Who says you were getting any of the damn cookies anyway?




Probably just as well. The ones you don't burn will most likely have the consistency and taste of a hockey puck.



Thanks for the vote of confidence, dear. I'll be sure to send you the burned ones. :-*

Thanks for the vote of confidence, dear. I'll be sure to send you the burned ones. :-*

Could you ensure they get here the day after Christmas? I'm getting Robert a street hockey game and could use the extra "ammo" for practice.

[Persephone]

Thanks for the vote of confidence, dear. I'll be sure to send you the burned ones. :-*

Could you ensure they get here the day after Christmas? I'm getting Robert a street hockey game and could use the extra "ammo" for practice.



On second thought, I think I'll just come over and make them there. Can you imagine what I would do to a kitchen trying to cook with a bunch of flour and brown sugar and butter and crap?

[Persephone]

Alright...I've found enough stuff online to know that to make the brie thing like I've had before, you wrap the brie in a pie shell or pastry shell and bake it. But the ones I've had have been stuffed with other stuff too. Sun-dried tomatoes or olives or something. Any suggestions. What would you stuff your brie with?

[wendy]

If it doesn't come out of a bag or a box, I won't eat 'em. Been fooled too many times by "This is my favorite recipe."

And they stand there with that "hopeful" look and look at you like it's the best damned cookie you've ever eaten. Well, I have news for you...if your cookies taste like shit, I'm gonna tell you about it.


I defy you to find a chocolate chip cookie out of a BOX that is better than a homemade tollhouse cookie (with butter, or course).

[wendy]

Alright...I've found enough stuff online to know that to make the brie thing like I've had before, you wrap the brie in a pie shell or pastry shell and bake it. But the ones I've had have been stuffed with other stuff too. Sun-dried tomatoes or olives or something. Any suggestions. What would you stuff your brie with?




apricot preserves and Pistachios.

[Persephone]

If it doesn't come out of a bag or a box, I won't eat 'em. Been fooled too many times by "This is my favorite recipe."

And they stand there with that "hopeful" look and look at you like it's the best damned cookie you've ever eaten. Well, I have news for you...if your cookies taste like shit, I'm gonna tell you about it.


I defy you to find a chocolate chip cookie out of a BOX that is better than a homemade tollhouse cookie (with butter, or course).



Oh, yeah. Tollhouse is the ONLY way to go.

Don't mind bad. He doesn't like to cook desserts, and he refuses to accept that there is anything I can do better than him. In the kitchen, that is.

This one does not sound too bad:

Stuffed Baked Brie
Yield: 6 Servings

Ingredients

1 brie cheese round, 8 ounce
-size
1/4 lb mushroom pieces, coarsely
-chopped
1 scallion, minced
1/4 ts garlic cloves, minced
1/4 ts maggi sauce (optional)
1 ts olive oil
1 pk crescent roll dough, small
-size

Instructions

Saute onions and scallions in olive oil, just until translucent and
aromatic. Add mushroom pieces and continue to saute until most of the
moisture has evaporated. Stir in Maggi Sauce. Saute 1 minute more. Set
aside and let cool. Open Crescent roll dough and unroll carefully, pressing
the seams together as you go, to form a large square. Remove rind from top
of brie round. When mushroom mixture has cooled, spoon mixture into center
of dough square. Top with cheese round, cut-side down. Wrap dough up around
cheese, taking care to seal all openings. Trim off excess dough. Sprinkle
with chopped pistachios. Place seam-side down on a baking sheet covered
with parchement paper. Bake at 350F for 12-15 minutes, watching that the
dough doesn't get too browned. Remove from paper.

I have never made one of these - but now that you got me curious I think I might have to.

Basil Brie In Pastry
Yield: 12 Servings

Ingredients

2 tb parmesan cheese; grated
2 tb basil, fresh or
2 ts dried basil
1 round brie (14 ounces)
1/2 pk frozen puff pastry; thawed

Instructions

Heat oven to 400 degrees. Grease cookie sheet. Mix Parmesan cheese and
basil. Cut cheese round horizontally into two layers. Sprinkle basil
mixture evenly over cut surface. Reassemble cheese round.

Roll puff pastry into rectangle, 15 x 9 inches, on lightly floured surface.
Cut out 2 circles, 8 1/2 and 6 inches. Place 8 1/2 inch circle on cookie
sheet. Place cheese in center. Bring pastry up and over cheese. Press to
make smooth and even. Brush top edge of pastry lightly with water. Place
6-inch circle on top and press gently around edge to seal. Cut decorations
from remaining pastry if desired. Moisten pastry with water and attach.

Bake about 25 minutes or until golden brown. Cool on wire rack 30 minutes
before serving. Serve with assorted crackers or fruit

[Persephone]

That does sound good. Thanks.

Oh my God, this is the one for me! Take a look at all the onions!!

BTW All these come from http://chef2chef.com/ I really like that site. I just typed in "brie" and got pages of recipes. I like it better than SOAR.

Baked Brie With Carmelized Onions
Yield: 24 Servings

Ingredients

17 oz wheel of brie; chilled
1 sheet frozen puff pastry;
-thawed
3 tb butter
3 lg onions; sliced
1 ts dried thyme
2 cloves garlic; minced
1/2 c dry white wine
1 ts sugar
1 egg yolk

Instructions

From: Betsy Burtis

Date: Wed, 17 Jul 1996 06:14:53 -0400
Recipe By: Betsy Burtis

1. Prepare caramelized onions: Melt butter in large skillet over medium
high heat. Add onions, saute until just tender. Add thyme, reduce heat to
medium and cook until onions are golden, stirring often. Add garlic and
saute two minutes. Add 1/4 cup wine, stir until almost all liquid has
evaporated. Sprinkle sugar over onions and saute until soft and brown. Add
remaining wine and stir till liquid evaporates. Season to taste with salt
and pepper.

2. On lightly floured board, roll out pastry to 1/8" thickness. Transfer
to a baking sheet.

3. Halve Brie horizontally. Place one half of Brie, cut side up, in
middle of pastry. Top with caramelized onions. Cover with other half of
Brie, cut side down.

4. Draw pastry up around brie, holding corners. Tuck edges in and twist
corners together to form bundle.

5. Beat egg yolk with 1 tsp water and brush on pastry, avoiding edges.

6. Bake at 425o for 20 minutes or until golden and puffed. Let Brie stand
in pan on rack for 20 minutes for runny cheese or 40 minutes for thicker
cheese.

[wendy]

Brie with carmallized onions and chopped dates is good too.

Now, I'm so frickin hungry.

And I get groceries tomorrow.

It will be a very dissapointing PBJ after all this talk.

[wendy]

http://www.landolakes.com/mealIdeas/ViewRecipe.cfm?RecipeID=7835

wendy,

That one looks excellent, too, but did you find it funny that it is on the land0lakes site and there is NO butter in it? ;D

I think I have printed out 7 recipes so far in just the last 20 minutes.

http://www.landolakes.com/mealIdeas/ViewRecipe.cfm?RecipeID=7835


http://home.earthlink.net/~simpsonreporters/_uimages/landam.gif

Hmmmmm...

Fine booby trick - now if I could just get that to work for me!

[Persephone]

http://www.landolakes.com/mealIdeas/ViewRecipe.cfm?RecipeID=7835



Jesus. That sounds incredible. I might have to make several different flavors here.

[wendy]

Jesus. That sounds incredible. I might have to make several different flavors here.


I think I'm going to give that one a shot this weekend.

[jeny]

Alright...I've found enough stuff online to know that to make the brie thing like I've had before, you wrap the brie in a pie shell or pastry shell and bake it. But the ones I've had have been stuffed with other stuff too. Sun-dried tomatoes or olives or something. Any suggestions. What would you stuff your brie with?




apricot preserves and Pistachios.


Substitute Cashews for the pistacios and we have a winner! :D

[jeny]

Hmmmmm...

Fine booby trick - now if I could just get that to work for me!


Remember how you once told me that all my baby talk made you want to have another one? Well, the big boob thing is yet another advantage! Remember that??? :D

Hmmmmm...

Fine booby trick - now if I could just get that to work for me!


Remember how you once told me that all my baby talk made you want to have another one? Well, the big boob thing is yet another advantage! Remember that??? :D


No, because I only got to nurse about three weeks with each of my kids. I poisoned all of them and I was following my food list religiously.

Finally, the docs made me quit because the diahrea (spelling) got so bad they were afraid they would dehydrate. But when the milk first came it - they were HUGE - almost a B. ;D

So happy and such pain - all at once.

[jeny]

Hmmmmm...

Fine booby trick - now if I could just get that to work for me!


Remember how you once told me that all my baby talk made you want to have another one? Well, the big boob thing is yet another advantage! Remember that??? :D


No, because I only got to nurse about three weeks with each of my kids. I poisoned all of them and I was following my food list religiously.

Finally, the docs made me quit because the diahrea (spelling) got so bad they were afraid they would dehydrate. But when the milk first came it - they were HUGE - almost a B. ;D

So happy and such pain - all at once.




sigh, well I'm shrinking now, we're down to 4 times a day.

[BrandonL]

Great cookies:

http://foodtv.com/foodtv/recipe/0,6255,14488,00.html

[jeny]

Great cookies:

http://foodtv.com/foodtv/recipe/0,6255,14488,00.html


HEY, pay attention, tiger and I have hijacked this thread to talk about tits, get with the program.

[BrandonL]

HEY, pay attention, tiger and I have hijacked this thread to talk about tits, get with the program.

Yeah-I like tits as much as the next guy. But, I'm weird in that I don't like bigguns. I like normal sized ones you know what I mean? No LARGE D's or DD's..

(better? 8) -I just interjected a man's POV)

[jeny]

HEY, pay attention, tiger and I have hijacked this thread to talk about tits, get with the program.

Yeah-I like tits as much as the next guy. But, I'm weird in that I don't like bigguns. I like normal sized ones you know what I mean? No LARGE D's or DD's..

(better? 8) -I just interjected a man's POV)


I find that MOST men prefer average size, easier to hold onto.

I happen to make very good cookies thank you. I've had many compliments from very picky eaters. I also make damn good pecan, pumpkin and apple pies. I always make my own crust.

[jeny]

I happen to make very good cookies thank you. I've had many compliments from very picky eaters. I also make damn good pecan, pumpkin and apple pies. I always make my own crust.


yeah, but what about tits. Sheesh, you guys cannot even let us properly hijack a thread.

I happen to make very good cookies thank you. I've had many compliments from very picky eaters. I also make damn good pecan, pumpkin and apple pies. I always make my own crust.


yeah, but what about tits. Sheesh, you guys cannot even let us properly hijack a thread.


I have very nice tits. My nipples have been described at delightful, heavenly and the size of pencil erasers on those chunky little kid pencils.

Too bad I can't post a picture of my boobs when I get my work completed.

[BrandonL]

Too bad I can't post a picture of my boobs when I get my work completed.

You could always email em 8)

hehehe

[Satan]

Yeah, put me on that list, too. ;D

The work I'm referring to is that I want to have a celtic knotwork pattern tattooed on my left breast, and I hope by this time next year to have double piercings in both nipples.

[jeny]

The work I'm referring to is that I want to have a celtic knotwork pattern tattooed on my left breast, and I hope by this time next year to have double piercings in both nipples.


ow. Speaking as a mom who is nursing an infant with 7 teeth...just....ouch.

The work I'm referring to is that I want to have a celtic knotwork pattern tattooed on my left breast, and I hope by this time next year to have double piercings in both nipples.


ow. Speaking as a mom who is nursing an infant with 7 teeth...just....ouch.


I actually like the needles.

[jeny]

The work I'm referring to is that I want to have a celtic knotwork pattern tattooed on my left breast, and I hope by this time next year to have double piercings in both nipples.


ow. Speaking as a mom who is nursing an infant with 7 teeth...just....ouch.


I actually like the needles.


alrighty then. :D to each his own. :o

The work I'm referring to is that I want to have a celtic knotwork pattern tattooed on my left breast, and I hope by this time next year to have double piercings in both nipples.


ow. Speaking as a mom who is nursing an infant with 7 teeth...just....ouch.


I actually like the needles.


alrighty then. :D to each his own. :o


The reason I've waited so long to start the whole piercing thing is because I've heard how addictive it can become. I get all tingly thinking about it.

[jeny]

The work I'm referring to is that I want to have a celtic knotwork pattern tattooed on my left breast, and I hope by this time next year to have double piercings in both nipples.


ow. Speaking as a mom who is nursing an infant with 7 teeth...just....ouch.


I actually like the needles.


alrighty then. :D to each his own. :o


The reason I've waited so long to start the whole piercing thing is because I've heard how addictive it can become. I get all tingly thinking about it.


wow.

well...I'd still let you babysit

Alexa got her ears pierced at 8 weeks.

The work I'm referring to is that I want to have a celtic knotwork pattern tattooed on my left breast, and I hope by this time next year to have double piercings in both nipples.


ow. Speaking as a mom who is nursing an infant with 7 teeth...just....ouch.


I actually like the needles.


alrighty then. :D to each his own. :o


The reason I've waited so long to start the whole piercing thing is because I've heard how addictive it can become. I get all tingly thinking about it.


wow.

well...I'd still let you babysit

Alexa got her ears pierced at 8 weeks.


I wish I could.