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Table Talk: December 17

Baking, sweet and savory

By
December 15, 2009

Trouble getting your bread to rise? In a rut with the same old cookie recipe? This week on Table Talk, we’ll discuss baking.

Bring your questions, links and suggestions — and join Kim O’Donnel on Thursday, December 17, at 10 a.m. PT, 1 p.m. ET for the live chat.

Kim, a trained chef and longtime food journalist, brings ideas, tips, and recipes to her weekly chats. Join us most Thursdays!

 Table Talk with Kim O'Donnel - Dec. 17, 2009(12/17/2009) 
9:50
Kim ODonnel: 
I've just turned on the oven, folks. Coming up at the top of the hour, we'll talk all about baking, both sweet and savory. Join us!
Thursday December 17, 2009 9:50 Kim ODonnel
10:02
Kim ODonnel: 
Hello out there! The holidaze are in full swing, no? Hanukkah is nearly over, and Xmas is just a week from tomorrow. What's the mood like, folks? Is there time for slowing down and hanging out in the kitchen? Today, we'll take on baking for the most festive time of the year. Anything goes. Of course, if you've got any other kind of question, we'll take that on, too. Let's hear what's on your great minds...
Thursday December 17, 2009 10:02 Kim ODonnel
10:02
[Comment From Guest Guest : ] 
Thinking of trying to make crackers for the first time. Should I go seedy or cheesy?
Thursday December 17, 2009 10:02 Guest
10:03
Kim ODonnel: 
Ooh. I say cheezy. Kim C., can you share some of those fab cracker recipes on Culinate? Cheese straw are really easy, by the way.
Thursday December 17, 2009 10:03 Kim ODonnel
10:03
[Comment From redweather redweather : ] 
my office is FULL of fantastic homemade cookies! and i have no willpower!
Thursday December 17, 2009 10:03 redweather
10:04
Kim ODonnel: 
Oh man, redweather. That IS a conundrum. Any way to add a carrot stick inbetween? Or a few nuts?
Thursday December 17, 2009 10:04 Kim ODonnel
10:04
[Comment From Erin Erin : ] 
What do you have baking, specific to the holidays? Typically, we're all about seasonal cookies, fruit pies and nuts. This year I am going to attempt yeasted cinnamon-raisin rolls on Christmas morning - but other than that, I'm all sweet. What kind of wonderful savory things are out there for celebrating the season?
Thursday December 17, 2009 10:04 Erin
10:06
Kim ODonnel: 
Hey Erin, I wish I could say I was baking up a storm, but I am woefully behind in the holiday department, given my book deadline. It's more like holidaze over here. BUT. I do like to make flatbread and/or pizza at this time of year for folks dropping by. I like to do cornbread at New Year's to go with Hoppin' John.
Thursday December 17, 2009 10:06 Kim ODonnel
10:06
[Comment From ruth ruth : ] 
redweather At least its isn't your house like mine is!! I went overboard this year!
Thursday December 17, 2009 10:06 ruth
10:06
Kim ODonnel: 
Ruth! Are you putting them in the freezer (out of sight, out of mind) -- or sharing with neighbors?
Thursday December 17, 2009 10:06 Kim ODonnel
10:06
[Comment From ruth ruth : ] 
I made a delicious trio of savoury rolls for the holiday table
Thursday December 17, 2009 10:06 ruth
10:07
Kim ODonnel: 
Tell us more, Ruth. The more the merrier...
Thursday December 17, 2009 10:07 Kim ODonnel
10:07
[Comment From Erin Erin : ] 
Also, I'm wondering what chatters like to traditionally prepare on Christmas Eve? Growing up, our family would have shrimp, drawn lemon butter, a big salad and bread; now that I've got a family here... hmmmm. Looking for something other than seafood (hard to come by a good, fresh, source).
Thursday December 17, 2009 10:07 Erin
10:08
Kim ODonnel: 
Let's see. Christmas Eve growing up was all about the Xmas pageant at church, so we never really had a big dinner. It was all about Xmas Day, and that usually was a turkey or a ham. One year in my 30s I roasted a duck (or was it a goose?) -- and I grossly underestimated how little meat you get. Everyone got a sliver.
Thursday December 17, 2009 10:08 Kim ODonnel
10:09
[Comment From catsluvr catsluvr : ] 
Hi Kim, this is not a baking/seasonal question but please tell me why recipes that cut down on the calories, eliminate the wheat go way up on the sodium content. It is so distressing.
Thursday December 17, 2009 10:09 catsluvr
10:09
Kim ODonnel: 
Interesting, castsluvr. Are you discovering this across the board? Tell us more.
Thursday December 17, 2009 10:09 Kim ODonnel
10:09
[Comment From Dawn Dawn : ] 
The holidays are all about sweets in my family. Peanut butter cookies and two kinds of homemade fudge (chocolate and peanut butter) are a must. We also have banana pudding for dessert at Christmas dinner and make black-eyed peas and cornbread for New Years.
Thursday December 17, 2009 10:09 Dawn
10:11
Kim ODonnel: 
Hey Dawn! Tell us about that banana pudding. I'm hoping over next few days I can bake a few goodies for my Mister and a few friends I'll see at Christmas. By the way, next Thursday, being Xmas Eve, we'll cancel the chat, but get together on New Year's Eve, 12/31, for last-minute party ideas.
Thursday December 17, 2009 10:11 Kim ODonnel
10:11
[Comment From ruth ruth : ] 
Specifically: My grandmothers zweibac
Thursday December 17, 2009 10:11 ruth
10:11
[Comment From ruth ruth : ] 
and the carrot herb rolls and rosemary fans from a year in bread website http://ayearinbread.earthandhearth.com/2007/11/susan-carrot-herb-rolls.html
Thursday December 17, 2009 10:11 ruth
10:11
[Comment From ruth ruth : ] 
I've been storing them in my "freezer" (ie my frozen canadian patio) because my other freezers are both full!
Thursday December 17, 2009 10:11 ruth
10:12
Kim ODonnel: 
Oh Ruth! How would you feel about sharing that recipe for zweiback?
Thursday December 17, 2009 10:12 Kim ODonnel
10:12
[Comment From redweather redweather : ] 
does anyone have a trusted recipe or two for a yeast-free bread? i would especially like something that is a relative of a "normal" loaf of wheat bread. trying to come up with some comfort food for my yeast-allergic fella - he misses sandwiches!
Thursday December 17, 2009 10:12 redweather
10:12
[Comment From redweather redweather : ] 
and kim, i love pizza this time of year, too! any possibility of a yeast-free pizza dough?
Thursday December 17, 2009 10:12 redweather
10:13
Kim ODonnel: 
Redweather, You could probably do a pita-style bread or naan. Let me look into this.
Thursday December 17, 2009 10:13 Kim ODonnel
10:13
[Comment From Dawn Dawn : ] 
It's a very simple layered pudding using sliced bananas, 'nilla wafers, and homemade vanilla pudding. Layer the bananas and wafers and then pour the vanilla pudding over it all and let it soak in. Refrigeration only makes it better!
Thursday December 17, 2009 10:13 Dawn
10:14
Kim ODonnel: 
Nothing like old school sweets. Sounds fun!
Thursday December 17, 2009 10:14 Kim ODonnel
10:14
[Comment From catsluvr catsluvr : ] 
Yes, I am finding it across the board - low fat - high sodium. I check out the easy recipes in the Post and it is always the same and elsewhere also. Forget most Asian stir frys which I love.
Thursday December 17, 2009 10:14 catsluvr
10:14
Kim C.: 
A little late … but here are the cracker recipes that appeared recently on Culinate. I also love the looks of these blue cheese walnut cookies, from the WaPo.
Thursday December 17, 2009 10:14 Kim C.
10:15
Kim ODonnel: 
Blue cheese walnut cookies. That's right up my alley. Thanks Kim C!
Thursday December 17, 2009 10:15 Kim ODonnel
10:16
Kim ODonnel: 
Catsluvr, this is distressing news. I have noticed higher sodium in processed products that are either lower in fat as well as 'faux meat" but I've not noticed in recipes. Wonder if it's worth looking at full-fat and and making those revisions yourself. Is there anything specific that comes to mind?
Thursday December 17, 2009 10:16 Kim ODonnel
10:16
[Comment From redweather redweather : ] 
catsluvr - seems like a taste issue to me.... our brains are wired for fat and salt (or at least mine is) so when you cut one, perhaps you have to increase the other, for taste?
Thursday December 17, 2009 10:16 redweather
10:16
[Comment From redweather redweather : ] 
yes please, on the zweiback - yum!
Thursday December 17, 2009 10:16 redweather
10:16
[Comment From ruth ruth : ] 
I'll share but it will have to be in the comments later as I don't have the recipe here now. It is basically a white bun recipe shaped so that a little bun sits on top of the bottom one and after they are baked you can pull the two apart and spoon honey or jam into the little hollow. So good!
Thursday December 17, 2009 10:16 ruth
10:17
Kim ODonnel: 
Ruth, we'd be grateful...
Thursday December 17, 2009 10:17 Kim ODonnel
10:17
[Comment From Dawn Dawn : ] 
I'm also going to try making cinnamon rolls on Christmas morning!
Thursday December 17, 2009 10:17 Dawn
10:18
Kim ODonnel: 
Cinnamon rolls are a lot of fun. I highly recommend this recipe:
http://voices.washingtonpost.com/mighty-appetite/2009/02/king_cake_fit_for_a_queen.html
Thursday December 17, 2009 10:18 Kim ODonnel
10:18
[Comment From ruth ruth : ] 
For the yeast free bread you could always go for a quick soda bread
Thursday December 17, 2009 10:18 ruth
10:18
[Comment From ruth ruth : ] 
Like this one http://foodiefarmgirl.blogspot.com/2005/11/beer-bread-update-whole-wheat-version.html
Thursday December 17, 2009 10:18 ruth
10:19
Kim ODonnel: 
Who's baking this weekend? Any last-minute treats on the calendar?
Thursday December 17, 2009 10:19 Kim ODonnel
10:20
[Comment From redweather redweather : ] 
i was thinking soda bread too, but isn't there yeast in beer?
Thursday December 17, 2009 10:20 redweather
10:20
Kim ODonnel: 
Soda bread doesn't need beer, redweather.
Thursday December 17, 2009 10:20 Kim ODonnel
10:20
[Comment From Jess Jess : ] 
We've been so late on all of our candy making and baking.
Thursday December 17, 2009 10:20 Jess
10:21
Kim ODonnel: 
Ack -- tell me about it, Jess! I feel so lame. I love doing at the very least a few gingerbread cut outs...
Thursday December 17, 2009 10:21 Kim ODonnel
10:21
[Comment From Jess Jess : ] 
This weekend we are making candied orange peel and toffee, and peppermint bark I think as it's been requested.
Thursday December 17, 2009 10:21 Jess
10:21
Kim ODonnel: 
Nice! Would love the details on that candied orange peel!
Thursday December 17, 2009 10:21 Kim ODonnel
10:22
[Comment From Jess Jess : ] 
I also made my grandma's mandelbrot to give out with some canned homemade goodness.
Thursday December 17, 2009 10:22 Jess
10:22
[Comment From Jess Jess : ] 
I don't know what happened Kim! I think last year we went so nuts that I felt like we had to cut back this year - money and waistline. :)
Thursday December 17, 2009 10:22 Jess
10:23
Kim ODonnel: 
It's an interesting point you make, Jess. Are folks feeling like they need to cut back on baking expenses during a tough economy? Or is this the one thing they're willing to splurge on?
Thursday December 17, 2009 10:23 Kim ODonnel
10:23
[Comment From ruth ruth : ] 
I think I 'm all done baking this year... well... maybe some brownies and crackers on the weekend... Now all I have to do is my shopping!!! :0
Thursday December 17, 2009 10:23 ruth
10:24
Kim ODonnel: 
My husband and I are doing very minimalistic gifts this year. We've decided it'd be a lot more fun to give each other a trip later on. I'm all for that.
Thursday December 17, 2009 10:24 Kim ODonnel
10:24
[Comment From catsluvr catsluvr : ] 
could be a taste issue but I really don't need the low fat - just happen to like the recipes until I see the high sodium. I eat very little canned or processed food instead opting for cooking from scratch but that sodium comes into play in almost everything.
Thursday December 17, 2009 10:24 catsluvr
10:25
Kim ODonnel: 
Sodium is a bugger, I agree. If there's a recipe that you'd like me to take a look at and help you revise, just say the word.
Thursday December 17, 2009 10:25 Kim ODonnel
10:25
[Comment From Jess Jess : ] 
I use the Sunset magazine recipe for the orange peel that I recently saw adapted on Culinate.
Thursday December 17, 2009 10:25 Jess
10:25
Kim ODonnel: 
Cool! Kim C., are we able to get a link to that candied orange peel recipe?
Thursday December 17, 2009 10:25 Kim ODonnel
10:25
[Comment From Jess Jess : ] 
Very highly regarded by our family.
Thursday December 17, 2009 10:25 Jess
10:25
Kim C.: 
Yep: candied citrus peel recipe.
Thursday December 17, 2009 10:25 Kim C.
10:25
[Comment From Jess Jess : ] 
I have cut back so much on baking and on entertaining in general since I lost my job last year.
Thursday December 17, 2009 10:25 Jess
10:26
Kim ODonnel: 
It's what I sense from lots of other folks, Jess. It's a lean year for most.
Thursday December 17, 2009 10:26 Kim ODonnel
10:26
[Comment From Erin Erin : ] 
I am finishing the gift-baking TONIGHT. Mom's Christmas Cookies, and mapled pecans on brown sugar shortbread (WaPo: http://projects.washingtonpost.com/recipes/2009/12/09/brown-sugar-shortbread/). And, don't forget the Union Square Bar Nuts...
Thursday December 17, 2009 10:26 Erin
10:27
Kim ODonnel: 
Tells us about Mom's Christmas cookies, Erin!
Thursday December 17, 2009 10:27 Kim ODonnel
10:27
[Comment From redweather redweather : ] 
i'm trying to cut back on expenses, for sure, but this year i have worked very hard to still give lovely gifts, and have tried to make it a point to give homemade, or at least handmade gifts most of the time. beautiful homemade cookies and treats definitely fall in that category. i've read somewhere that people spend an average of 20% more on presents than the presents are worth to the receivers. who could ever say that of cookies?
Thursday December 17, 2009 10:27 redweather
10:29
Kim ODonnel: 
Handmade gifts have also been a big theme this year. My mother loved receiving a jar of my cranberry chutney in the mail -- she used it for a few meals this month and really appreciated my efforts...
Thursday December 17, 2009 10:29 Kim ODonnel
10:29
[Comment From Tyrone Tyrone : ] 
I saw someone talking about mandelbrot earlier..that's the same as the mandelbread I buy at dakota bread, I assume? Easy to make at home?
Thursday December 17, 2009 10:29 Tyrone
10:29
[Comment From Erin Erin : ] 
We have definitely cut back this year in the gift-category; however, baked goodness is the one thing that is always given. I agree with redweather's sentiments, exactly.
Thursday December 17, 2009 10:29 Erin
10:30
[Comment From Jess Jess : ] 
The recipe is a bit time consuming but much easier than trying to peel the rind off with a peeler, and the results have been wonderful.
Thursday December 17, 2009 10:30 Jess
10:30
Kim ODonnel: 
Ooh. I wonder if you could do it with grapefruit peel, too?
Thursday December 17, 2009 10:30 Kim ODonnel
10:30
[Comment From Jess Jess : ] 
Oh and I'm making gluten-free vegan chocolate chip cookies tonight to send to my sister and her boyfriend. One is vegan and the other is gluten-free. Talk about difficult!
Thursday December 17, 2009 10:30 Jess
10:31
Kim ODonnel: 
Wow, nice going, Jess! Do you have a GF flour mix you like?
Thursday December 17, 2009 10:31 Kim ODonnel
10:31
[Comment From ruth ruth : ] 
I made the union square bar nuts and they are really divine
Thursday December 17, 2009 10:31 ruth
10:31
Kim ODonnel: 
I know, they're a perennial goodie. It's like revisiting an old friend.
Thursday December 17, 2009 10:31 Kim ODonnel
10:31
[Comment From Jess Jess : ] 
Yum, Erin, those sound great. What are Union Square bar nuts?
Thursday December 17, 2009 10:31 Jess
10:32
Kim ODonnel: 
http://voices.washingtonpost.com/mighty-appetite/2007/12/going_nuts_this_season.html
Thursday December 17, 2009 10:32 Kim ODonnel
10:32
Kim ODonnel: 
Now, Jess, you can go nuts, too!
Thursday December 17, 2009 10:32 Kim ODonnel
10:32
[Comment From Jess Jess : ] 
We are mostly giving all the preserves, pickles, butters that we canned through the summer and fall.
Thursday December 17, 2009 10:32 Jess
10:33
[Comment From Jess Jess : ] 
I think you can, and lemon too!
Thursday December 17, 2009 10:33 Jess
10:33
[Comment From Jess Jess : ] 
I usually follow whatever gluten-free recipe I'm using, but I noticed Four Chickens has one that I'm going to try. This specific cookie recipe is not adapted by me, it's an actual recipe using almond flour and quinoa flakes.
Thursday December 17, 2009 10:33 Jess
10:33
Kim ODonnel: 
Yes, where is that Four Chickens when we need her? She's got all the good GF treats up her sleeve...
Thursday December 17, 2009 10:33 Kim ODonnel
10:33
[Comment From Dawn Dawn : ] 
I'll be giving homemade treats (aforementioned cookies and fudge) to friends at the office as well as family.
Thursday December 17, 2009 10:33 Dawn
10:35
Kim ODonnel: 
People really seem to appreciate homemade treats, no? And I really think it forces us to slow down a bit. Rather than rush around the mall, we're at the mixing bowl instead.
Thursday December 17, 2009 10:35 Kim ODonnel
10:35
[Comment From Erin Erin : ] 
My mom's "Christmas Cookie" recipe is actually Almond Chocolate Chip Cookies. The amount of difficulty involved in creaming the butter, powdered sugar, and then adding the flour made this an annual treat. She only made them at Christmas. Now, I send a big tin to my brother, and another to my dad, at the holidays:
Thursday December 17, 2009 10:35 Erin
10:35
Kim ODonnel: 
Erin, so sweet, on so many levels.
Thursday December 17, 2009 10:35 Kim ODonnel
10:36
[Comment From Jess Jess : ] 
I have not ever noticed mandelbrot in the stores so I can't confirm that.
Thursday December 17, 2009 10:36 Jess
10:36
Kim ODonnel: 
Tyrone, are you looking for a recipe for mandelbrot? Do tell.
Thursday December 17, 2009 10:36 Kim ODonnel
10:36
[Comment From Jess Jess : ] 
It's made similar to a biscotti - twice baked.
Thursday December 17, 2009 10:36 Jess
10:36
[Comment From Jess Jess : ] 
Seattle has it going on - my other favorite allergy-friendly bloggers/authors are in Seattle too I think - The Whole Life Nutrition
Thursday December 17, 2009 10:36 Jess
10:37
Kim ODonnel: 
Jess, are you referring to Julie Negrin?
Thursday December 17, 2009 10:37 Kim ODonnel
10:37
[Comment From Jess Jess : ] 
Thank you for the nut recipe! Just last night I was thinking that this might be a good addition to what we're making and I was looking at a tamari-roasted nuts recipe.
Thursday December 17, 2009 10:37 Jess
10:38
Kim ODonnel: 
speaking of biscotti, here's my take on biscotti, made with dried cranberries and pistachios: http://dcist.com/2007/12/tidbits_for_the.php
Thursday December 17, 2009 10:38 Kim ODonnel
10:38
[Comment From Tyrone Tyrone : ] 
Yeah, but before you get me a recipe I just wondered if mandelbread takes forever to make or if it's pretty simple.
Thursday December 17, 2009 10:38 Tyrone
10:38
[Comment From Erin Erin : ] 
Almond Chocolate Chip Cookies: 1 cup butter, softened 1 cup powdered sugar, sifted (plus 1 cup for dusting) 2 egg yolks 1 tsp. almond extract 2 cups sifted AP flour 1/4 tsp. salt 1 cup slivered almonds 8 oz. chocolate chips Method: 1. Cream butter and powdered sugar. 2. Beat in egg yolks, extract. Mix in the flour and salt. 3. Fold in the almonds and chocolate chips. 4. Drop by teaspoon-fuls onto a greased baking sheet. Bake at 375 for 10-12 minutes until edges begin to brown. 5. Remove from oven and while warm, remove from baking sheet to cooling rack and dust with powdered sugar immediately.
Thursday December 17, 2009 10:38 Erin
10:39
Kim ODonnel: 
Awesome! Thanks.
Thursday December 17, 2009 10:39 Kim ODonnel
10:39
[Comment From Jess Jess : ] 
No, Alissa Segersten and Tom Malterre. http://www.nourishingmeals.com/
Thursday December 17, 2009 10:39 Jess
10:39
Kim ODonnel: 
Cool. Thanks for the lede.
Thursday December 17, 2009 10:39 Kim ODonnel
10:39
[Comment From Jess Jess : ] 
It's very easy, just mix and let sit for a bit, then shape into rectangles and bake, then slice and bake again.
Thursday December 17, 2009 10:39 Jess
10:39
Kim ODonnel: 
Hear that, Tyrone?
Thursday December 17, 2009 10:39 Kim ODonnel
10:39
[Comment From ruth ruth : ] 
My family always gave homemade "christmas wreath" to all of our friends. It is a yeasted sweet dough shaped into a wreath shape and covered in almond icing, nuts and candied cherries. My mom would bake a ton of them a couple of days before christmas and then we would all decorate and deliver (and carol) on Christmas Eve for people to enjoy Christmas morning. It is a much loved tradition by our family (and those lucky enough to get one!)
Thursday December 17, 2009 10:39 ruth
10:40
Kim ODonnel: 
Wow, what a lovely tradition, Ruth. Has the wreath torch been passed on to you?
Thursday December 17, 2009 10:40 Kim ODonnel
10:40
[Comment From Jess Jess : ] 
Ruth, that sounds amazing and like such a great family tradition.
Thursday December 17, 2009 10:40 Jess
10:41
[Comment From ruth ruth : ] 
I've made them once but its easier to do with a big family of helpers!
Thursday December 17, 2009 10:41 ruth
10:41
Kim ODonnel: 
If I could be in Canada right now, I'd volunteer as one of your helpers!
Thursday December 17, 2009 10:41 Kim ODonnel
10:42
[Comment From Tyrone Tyrone : ] 
Thanks for the ideas everyone. My grandpa said that my grandma used to make mandelbread for him, so I was thinking I might try to make it instead of store buying.
Thursday December 17, 2009 10:42 Tyrone
10:42
Kim ODonnel: 
Oh Tyrone, yes, you should! Your grandpa would be tickled.
Thursday December 17, 2009 10:42 Kim ODonnel
10:42
[Comment From Erin Erin : ] 
Ruth, do you have a recipe? That sounds like an awesome tradition!
Thursday December 17, 2009 10:42 Erin
10:44
Kim ODonnel: 
It looks like Ruth is trying to post recipe for Christmas wreaths. Stay tuned.
Thursday December 17, 2009 10:44 Kim ODonnel
10:45
Kim ODonnel: 
Has anyone ever tried to make a panettone?
Thursday December 17, 2009 10:45 Kim ODonnel
10:46
Kim ODonnel: 
Or Yorkshire pudding for Christmas dinner?
Thursday December 17, 2009 10:46 Kim ODonnel
10:47
[Comment From Jess Jess : ] 
I have fudge questions. Why do so many use marshmallows of some sort? I've looked at so many and either the ingredients or strange or the reviews say grainy. Anyone have a delicious and reliable one?
Thursday December 17, 2009 10:47 Jess
10:47
Kim ODonnel: 
I'm assuming you're referring to chocolate fudge recipes? I've never seen marshmallows included for vanilla fudge. Let's see if Dawn is still online to discuss fudge.
Thursday December 17, 2009 10:47 Kim ODonnel
10:48
[Comment From Erin Erin : ] 
I've never tried making a panettone, but I've acquired two elderly Italians in my life, and sponge off of them for such treats. :)
Thursday December 17, 2009 10:48 Erin
10:48
Kim ODonnel: 
Are they still making such treats? Ooh. I know what I love at this time of year -- pizzelles! A friend gave me a pizzelle maker and that, my friends, is what I'll make.
Thursday December 17, 2009 10:48 Kim ODonnel
10:49
Kim ODonnel: 
And I love a good sugar cookie. Nothing fancy. Just your basic vanilla sugar cookie cut out.
Thursday December 17, 2009 10:49 Kim ODonnel
10:49
[Comment From Jess Jess : ] 
Yes, chocolate fudge. It didn't even occur to me to look at non-chocolate fudge recipes. :)
Thursday December 17, 2009 10:49 Jess
10:50
Kim ODonnel: 
I know condensed milk is involved. We'll just need to find you a good recipe sans marshmallows...
Thursday December 17, 2009 10:50 Kim ODonnel
10:50
[Comment From Dawn Dawn : ] 
I use marshmallow fluff to make fudge. It's the most reliable ingredient for me. My grandma swears by cream cheese and sometimes even uses Velveeta, but I stay away from that stuff. I'll post my recipe in the comments later. I also make a yummy peanut butter fudge with the same basic recipe but switch out chocolate chips for peanut butter ones.
Thursday December 17, 2009 10:50 Dawn
10:51
Kim ODonnel: 
Ooh, thanks Dawn for chiming in.
Thursday December 17, 2009 10:51 Kim ODonnel
10:51
[Comment From Jess Jess : ] 
Why are marshmallows needed, it seems to weird to me, and kind of like cheating. If it's not and it will get me the best results, then I'm not against marshmallows per se.
Thursday December 17, 2009 10:51 Jess
10:52
Kim ODonnel: 
By the way, if you've got last-minute questions next week, I'm happy to help. Just send an email to tabletalkAT culinate.com
The hotline is open!
Thursday December 17, 2009 10:52 Kim ODonnel
10:52
[Comment From Jess Jess : ] 
Thanks Dawn!
Thursday December 17, 2009 10:52 Jess
10:53
[Comment From Erin Erin : ] 
We're going to make several more batches of sugar cookies - the cut-outs are a hit with the kids (who enjoy eating the decorations more than actually decorating the cookies), but I've also rediscovered an old cookie press! Fabulous way to turn out the dough for baking. I'd also recommend playing with almond extract as something a bit different from vanilla. If that's your thing.
Thursday December 17, 2009 10:53 Erin
10:53
Kim ODonnel: 
Ooh, an old cookie press. Love it. Tell us more. You're really embracing the holiday baking tradition this year, Erin.
Thursday December 17, 2009 10:53 Kim ODonnel
10:55
Kim ODonnel: 
A few years ago, I tried my hand a chocolate Yule log and that was fun. I'd do that again, but only if serving a crowd. Really pretty and not super gunked up and overly sweet.
Thursday December 17, 2009 10:55 Kim ODonnel
10:56
[Comment From ruth ruth : ] 
Christmas Wreath: 3- 3 1/2 c. AP flour 1 package dry yeast 3/4 c. milk 1/4 c. butter 2 Tbls sugar 1 tsp salt 2 eggs Mix together half the flour and yeast. Heat milk, butter, sugar and salt till warm (115 to 120 F). Add to flour mixture. Add eggs. Beat a low speed of electric mixer for 1/2 min. Beat 3 min. at high speed. Stir in as much of the remaining flour as you can with a spoon. Turn out onto lightly floured surface and knead to make a moderately stiff dough that is smooth and elastic. Place in a greased bowl, turning to grease entire surface. Cover and let rise till double (about 1 1/4 hour) punch down and then let rest for 10 min. Roll out into a large circle. Place a glass in the centre and cut (with a sharp knife) 12 even parts out from the glass. Take two strips at a time and twist together and then roll them in to the centre. At the end push all the twists togther so that they sort of stick close. Place on baking sheet and let rise until double. Bake in 375 oven for 20-25 min. or till golden. Let cool and then decorate with almond icing (Icing sugar, almond extract, little bit of melted butter and milk to make a thick icing) candied cherries, pecans, slivered almonds. My mom would often make 3x the recipie above on two seperate occasions!
Thursday December 17, 2009 10:56 ruth
10:57
Kim ODonnel: 
Wow, Ruth, what a wonderful gift. Thank you so much for doing this.
Thursday December 17, 2009 10:57 Kim ODonnel
10:58
Kim ODonnel: 
As we wrap up, want to remind you that we'll meet again in 2 weeks, Dec. 31, for New Year's party ideas and brand new year traditions. We'll take a look at 2009 in food and drink and you're invited to weigh in on anything else on the front burner.
Thursday December 17, 2009 10:58 Kim ODonnel
10:58
[Comment From Erin Erin : ] 
The cookie press was my great aunt's. It's metal, the diameter of a silver dollar and maybe 8 inches long. It has a lipped collar to hold one of... 18 different discs with holes in them. Think extruding Play-Doh through a hole. The sugar cookie dough need not be chilled to keep it flexible, and you just use the press to push the dough through the shaped openings. The colllar lip holds the press 1/4" off of the baking sheet, so... voila! A whole mess of uniform cookies. It also has four different icing tips. Forgot that I had it!
Thursday December 17, 2009 10:58 Erin
10:59
Kim ODonnel: 
That is so cool. I've never worked with a cookie press.
Thursday December 17, 2009 10:59 Kim ODonnel
10:59
[Comment From Erin Erin : ] 
Thank you, Ruth!
Thursday December 17, 2009 10:59 Erin
10:59
Kim C.: 
Kim, I've been checking in and out, so this may have come up already, but it's not a baking question, so maybe not: How do I prevent my toffee from separating? I've heard everything from "use salted butter" to don't stir it so much. Any ideas?
Thursday December 17, 2009 10:59 Kim C.
11:01
Kim ODonnel: 
If I understand correctly, toffee is pretty darn close to making caramel, no? After it boils, I think you don't stir at all, yes? I will look at one of trusty resources.
Thursday December 17, 2009 11:01 Kim ODonnel
11:01
[Comment From Jess Jess : ] 
I've never had that problem and, btw, the salted toffee recipe on this site is wonderful! Are you using a candy thermometer?
Thursday December 17, 2009 11:01 Jess
11:01
[Comment From ruth ruth : ] 
Definatly need to get me a cookie press!!! It might be the next best thing to drop cookies with a cookie scoop!
Thursday December 17, 2009 11:01 ruth
11:01
Kim ODonnel: 
I agree, Ruth. A cookie press sounds like a great gadget to add to the baterie de cuisine.
Thursday December 17, 2009 11:01 Kim ODonnel
11:01
Kim C.: 

Jess, yes -- a new one! Maybe I won't stir AT ALL. It's hard to hold me back …

Thursday December 17, 2009 11:01 Kim C.
11:02
Kim ODonnel: 
Stirring is prob. the biggest temptation when making candy. It feels counterintuitive, but that chemistry, it knows more than we mere mortals do...
Thursday December 17, 2009 11:02 Kim ODonnel
11:02
[Comment From Jess Jess : ] 
I don't remember specifically but I have made the recipe on this site twice and turned out perfectly both times. Try that one and follow directions to a T and see what happens.
Thursday December 17, 2009 11:02 Jess
11:03
Kim C.: 
I'll try again. Thanks!
Thursday December 17, 2009 11:03 Kim C.
11:03
[Comment From Jess Jess : ] 
This one: http://www.culinate.com/user/jesswil28/queue/Toffee+Brittle+with+Chocolate+and+Sea+Salt
Thursday December 17, 2009 11:03 Jess
11:03
[Comment From Dawn Dawn : ] 
I used to have a cookie press, and didn't think it was worth what I paid for it. Just a detractor over here. :)
Thursday December 17, 2009 11:03 Dawn
11:03
[Comment From ruth ruth : ] 
the salted chocolate toffe on this site is the best!! I have made it successfully the past two Christmases. No separation but I live on the dry cold prairies and I've heard that moist air can cause the seperation!
Thursday December 17, 2009 11:03 ruth
11:04
[Comment From Jess Jess : ] 
And I use silpat. Watch the temp carefully; it takes forever to get to the right temp but it's necessary.
Thursday December 17, 2009 11:04 Jess
11:04
Kim C.: 
Yeah, Jess and ruth, that's the one. Most people have good success with it. I'm going to keep the faith. A Silpat's a great idea!
Thursday December 17, 2009 11:04 Kim C.
11:04
Kim ODonnel: 
Wow, Kim C., you just got the best toffee tutorial going!
Thursday December 17, 2009 11:04 Kim ODonnel
11:04
[Comment From redweather redweather : ] 
i got my aunt a cookie press this year for xmas - her request. she has a new baby, and i think she's nesting, at 40! :)
Thursday December 17, 2009 11:04 redweather
11:05
[Comment From Jess Jess : ] 
The moisture in Portland really can mess up recipes - I didn't know about toffee but forget about meringues in the winter. Man.
Thursday December 17, 2009 11:05 Jess
11:05
[Comment From ruth ruth : ] 
I'm always multi-tasking in the kitchen so overstirring is not an issue :) also I use a thermometer and overcook it slightly!
Thursday December 17, 2009 11:05 ruth
11:05
Kim C.: 
I'll report back. Thanks, all!
Thursday December 17, 2009 11:05 Kim C.
11:06
[Comment From Jess Jess : ] 
Good luck! I love toffee. I'm actually making that recipe and another coffee toffee on Saturday for my in-laws.
Thursday December 17, 2009 11:06 Jess
11:06
[Comment From Erin Erin : ] 
Happy Holidays, Everyone!
Thursday December 17, 2009 11:06 Erin
11:06
[Comment From Jess Jess : ] 
Happy holidays! Thanks for another fun chat. I'm going to add those nuts to my weekend baking madness.
Thursday December 17, 2009 11:06 Jess
11:06
[Comment From redweather redweather : ] 
cheers!
Thursday December 17, 2009 11:06 redweather
11:06
[Comment From ruth ruth : ] 
coffee toffee? sounds great!
Thursday December 17, 2009 11:06 ruth
11:07
[Comment From ruth ruth : ] 
Merry Christmas to all
Thursday December 17, 2009 11:07 ruth
11:07
[Comment From Jess Jess : ] 
Never made it before but here's the recipe ruth: http://smittenkitchen.com/2009/12/coffee-toffee/
Thursday December 17, 2009 11:07 Jess
11:08
Kim ODonnel: 
Thanks to all of you for your wonderful holiday spriit. Here's to a delicious and safe holiday week. Be well, stay warm, take good care. Type to you in 2 weeks! Hugs.
Thursday December 17, 2009 11:08 Kim ODonnel
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1. by ruth_117 on Dec 17, 2009 at 11:56 AM PST

Revision to the Christmas Wreath recipe:

When shaping the wreath, cut the large circle into 4 equal pieces and then each of these into 5 strips, making 20 strips total! Then twist together and coil into the centre.

2. by Dawn Schaefer on Dec 17, 2009 at 7:20 PM PST

Here’s my Never Fail Chocolate Fudge recipe. This recipe is adapted from a 1981 edition of Favorite Brand Name Recipe Cookbook. My notes are in parentheses.
2 1/2 cups sugar (I reduce it to 2 1/4 cups)
1/2 stick butter (I use unsalted)
3/4 cup evaporated milk (I use fat free)
1 7 1/2 ounce jar of marshmallow fluff
3/4 tsp salt
3/4 tsp vanilla extract
12 oz semisweet chocolate (quality matters--I use Ghiardelli)
1/2 cup chopped nuts, if desired

Combine first five ingredients. Stir over low heat until blended. Bring to a boil over moderate heat being careful not to mistake air bubbles for boiling. (VERY IMPORTANT) Boil slowly, stirring constantly for a full 5 minutes. (Also very important!).
Remove from heat and stir in vanilla and chocolate until chocolate is melted. Stir in nuts if needed. Turn into a buttered (I use butter flavored cooking spray) 9 x 9 inch pan and cool completely.(This makes about 2 pounds of smooth, rich fudge.)

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Table Talk

Kim O’Donnel is a trained chef, nationally recognized online food personality, and a longtime journalist. She is the author of a new cookbook, The Meat Lover’s Meatless Cookbook.

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