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Monthly Archives: April 2012

Lime Meltaway Cookies

Does anyone remember Lemon Cooler cookies? They were made by Sunshine Bakery and came in a green box. We always had them around the house at summertime. When I was little, I thought they were so sophisticated. These refreshing little cookies remind me of Lemon Coolers, only using limes.

The recipe comes to us via smittenkitchen, and originally from Martha Stewart. After making these tonight I have several suggestions that I will list after the recipe.

Key Lime Meltaways
Adapted from Martha Stewart

You can make these with regular limes as well, but if you run into some key limes, they’re worth it.

You could also keep the logs frozen for up to two months, and use them as the meltaway craving hits.

Yield: 5 dozen

12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 cup confectioners’ sugar
Grated zest of 4 tiny or 2 large key limes
2 tablespoons freshly squeezed lime juice
1 tablespoon pure vanilla extract
1 3/4 cup plus 2 Tablespoons all-purpose flour (a.k.a. 2 cups minus 2 tablespoons)
2 tablespoons cornstarch
1/4 teaspoon salt

1. In the bowl of an electric mixer fitted with the whisk attachment, cream butter and 1/3 cup sugar until fluffy. Add lime zest, juice, and vanilla; beat until fluffy.

2. In a medium bowl, whisk together flour, cornstarch, and salt. Add to butter mixture, and beat on low speed until combined.

3. Between two 8-by-12-inch pieces of parchment paper, roll dough into two 1 1/4-inch-diameter logs. Chill at least 1 hour.

4. Heat oven to 350 degrees. Line two baking sheets with parchment. Place remaining 2/3 cup sugar in a resealable plastic bag. Remove parchment from logs; slice dough into 1/4-inch-thick rounds. Place rounds on baking sheets, spaced 1 inch apart.

5. Bake cookies until barely golden, about 15 minutes. Transfer cookies to a wire rack to cool slightly, just three or four minutes. While still warm, place cookies in the sugar-filled bag; toss to coat. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks.

Ok, here are my recipe notes:

1. If using regular limes, use 3 Tablespoons of lime juice

2. Bake 1 cookie sheet at a time.

3. Place only 1/3 cup of powdered sugar in the bag at a time; too much sugar makes the cookies over-coated and messy. Place only 5 cookies in the bag a a time, too many cookies and you’ll end up breaking some. I used a sppn to take them out of the bag. Plastic tongs would work better, but I didn’t have any.

4. This recipe doesn’t make 5 dozen, more like 40 cookies, which leads me to note #5 below…

5. Don’t eat too many of these at once, you’ll get a stomach ache….trust me…

6. News flash from the next day…these are even better if they’ve sat for about 8 hours to let the flavor intensify…mmmmmm

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Anzac Biscuits..Australian for awesome oatmeal cookies!

These are the best oatmeal cookies that I have ever tasted. I have tried others and always come back to this recipe. It’s from an Australian reader of  Cooking Light from way back in the late 1990’s. Click here for the recipe. (If the link isn’t working, go to myrecipes. com and search for Anzac Biscuits.)

A few recipe notes from me: I have always used light Karo syrup instead of Cane syrup. I use parchment paper instead of greasing the cookie sheets, it makes clean-up much easier. Watch the cookies in the last 2 minutes of baking, and don’t let them get very brown, or they’ll become too hard. Plus,  I have one improvement, I add 1/2 cup of chopped Craisins. The photo is from Cooking Light so it doesn’t have the Craisins, but trust me, you’ll want to add them.

In case you are wondering what an Anzac is…here’s your answer courtesy of Wikipedia:

Anzac Day is a national day of remembrance in Australia and New Zealand, originally commemorated by both countries on 25 April every year to honour the members of the Australian and New Zealand Army Corps (ANZAC) who fought at Gallipoli in the Ottoman Empire during World War I. It now more broadly commemorates all those who served and died in military operations for their countries.[1][2]

So, Happy Anzac Day! (one day late) Celebrate with cookies!

Life Savers and Titanic are 100 this year…coincidence? I think not….

Really, I just heard that the iconic candy turns 100 this year, and as we all know, the Titanic took its first and last voyage a century ago. No jokes, just an observation….If you Googled Titanic and stumbled upon my blog, sorry, but this is the last reference to the ill-fated vessel.

Since this is a candy blog, let’s chat about the round candies. The first flavor in 1912 was Pep-O-Mint, which still holds up to this day. Other short-lived, and unfortunate flavors were Lic-O-Riche, Vi-O-let, Malt-O-Milk (really?), and Molas-O-Mint (um, ewww). The 5 Flavor roll was introduced in 1935.

According to wikipedia, these are now made in Canada, which seems odd to me.

Now we have chewy ones, and all sorts of sizes, but when we were kids….there were just the rolls. As you can see from this image, they even went to war. Note how Eisenhower is the mint, and Patton, or is it Bradley, is the 5 flavor roll. Wait, is Wild cherry a pimp?

Anyway…when I was but a child, these candies were everywhere. My school friends and I would give the little flavor books as Christmas gifts. We even made craft dolls out of the rolls using yarn.

Oh, those were innocent days. I can’t imagine my kids giving or receiving a Life Saver doll …but if you would like to make one, here’s a tutorial that I found.

As a child, my favorite flavor roll was the Tropical flavor because it had coconut and pineapple. I never cared for the 5 flavor roll, because I didn’t like most of the flavors, they just seemed so plain. I mean who wants lime? Someone must have agreed with me because now the roll has pineapple, watermelon, raspberry, cherry, and orange.

Did you ever see sparks when you chomped down on a Wint-O-Green Life Saver in the dark? It’s pretty cool. In fact, another blog claims that all Life Savers spark.

Best banana pudding ever!

If you like banana pudding, you will LOVE this recipe. Replacing vanilla wafers with Nutter Butters makes this the superior version. It comes to us from the test kitchens of Southern Living. As you can tell by the reviews, it’s a winner. I make the short-cut version, but keep the  real whipped cream instead of using Cool Whip. I think it’s best if it chills for 4-6 hours so the cookies get a tiny bit soft. Don’t plan on having any left over. The recipe says it makes 8-10 servings, but if you have more than 8 people, make 2 batches, and invite me.  Mmmm…

For the love of Mike! Mike and Ike are splitting up.

What’s this I hear about the break up of the forever friends Mike and Ike? I mean look at these two, they are meant for each other….

Ike posted this on Tumblr: I know it’s hard to believe, but yes – Mike and I split. It is what it is. We just couldn’t agree on stuff anymore. Some call it creative differences? Whatever. The guy is awesome, if you don’t count that he’s color blind. Lime is green dude! Cherry is red, not purple. Get it? Go write some songs since that seems to be where your focus is right now.

Mike’s response followed: Heard about Ike and me splitting up? Yeah, it’s true. We just don’t agree on the candy. My red, his red, my lime, his lime, my box ideas, his box ideas. So over it. Instead of all this hassle, now I’m just gonna jam. Been laying down heat with my friend Blaze. Planning to hit all the music capitals in the next few months. No sitting at home solo playing Words With Friends (that’s something Ike would do).

Sounds like things are getting ugly. Well folks this is what happens if you’ve been eating only candy since 1940!

Check out this from the Huffington Post.  It claims that they are divorcing, but I’m not one to judge. I say good luck to them.

Why not surprise someone sweet with sweets?

It’s almost spring up here in the frozen north. Winter lasts from November to April, and if it wasn’t for skiing, I would be pretty grumpy for 6 months.

I think it’s time to bake some cookies, or muffins and package them up in cute, handmade baskets to brighten up the week. Here’s a great tutorial for a basket made from scrapbook paper and ribbon from a blog called And Then She Made. It’s really easy, and so pretty. You could put a different kind of cookie or candy in each section. These would also make great for May Day baskets to hang on neighbors doors.

Let me know what you’re baking this week. I think lemon cookies are on the menu at our house! I’ll post the recipe if they’re as good as they look in the recipe book.

Tootsie Roll’s Raspberry Cremes, not their best effort…

Yesterday I picked up a box of these at the dollar store. My expectations weren’t too high, and they were met, almost….

They look just like Junior Mints, but the filling is a raspberry, and it’s too sweet and artificial. These could be sooo much better. They need to back up and try again.