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Post by Robin on Dec 7, 2003 16:14:18 GMT -5
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hi
Dec 7, 2003 16:08:03 GMT -5
Post by Robin on Dec 7, 2003 16:08:03 GMT -5
Hi Gaby, Just thought I'd say HI back and hope you find an Exchange near you. One way to become 'an expert' baker is to just do it. I have burned and/or ruined many cookies in my day! LOL
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Post by Robin on Aug 24, 2004 10:16:38 GMT -5
Hi Tara, In the "How to Host a Cookie Exchange" section of my website, I completely went through the basic rules of a hosting a cookie exchange. This page should help you understand how it all works and why. www.robinsweb.com/cookies/cookie-invite.htmlGood Luck!
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Post by Robin on Dec 9, 2003 21:53:53 GMT -5
I am on another board who is trying to do a Cookie Exchange, and when it was mentioned to bring 7 dozen cookies a bunch of them FLIPPED OUT! For me 7 dozen cookies doesn't seem like that many, it's what about 2 batches of cookies? Come on...but anyways...I was flipping through my TimeWarner InDemand FoodTV Channel and saw this episode on there and sent your link to the group to hopefully stop the buggin' out of some of these women! I have the Digital Cable through TimeWarner in San Diego, CA...it's a WONDERFUL segment Robin! Hi Andrea, I am glad you enjoyed watching the show. Really I am amazed that it's still popular five years after the premiere. I do 6 dozen cookies, which is one batch of a large yield recipe or two batches of a smaller yield. I've had women write me and say they ask for 14 dozen!!! 7 dozen would be the same as mine basically... that's not asking too much. Let me know how your swap goes.
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Post by Robin on Dec 9, 2003 21:39:23 GMT -5
Lisa, Maybe your digital cable service can pick this up? Why would it have to be Comcast? Go look on this page, my show is still listed as a Food Network Special... www.foodnetwork.com/food/episode_archive/0,1904,FOOD_9994_172,00.htmland see this : HCSP01 Holiday Cookie Swap with Sara Moulton Does this -->HCSP01 mean what to plug in to see an old show?
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Post by Robin on Dec 8, 2003 19:07:30 GMT -5
I have the original tape that the producers sent me on VHS... I guess I could try to convert it to digital and make a real audio out of it.
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Post by Robin on Dec 7, 2003 16:12:03 GMT -5
You know, they are not showing it anymore, but someone just signed my guestbook and said they just saw my show...
I saw your show on comcast(on demand)... and thought I would visit your website to see what it was all about... Amber Taylor <jimschick1959@aol.com> Port Norris, NJ USA - Saturday, December 06, 2003 at 19:52:51 (EST)
So... "Comcast on Demand" has it... I have Comcast but not Comcast in Demand.. must be that Digital thingy?
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Post by Robin on Dec 5, 2003 13:29:49 GMT -5
As many of my visitors already know, my 1999 Cookie Exchange party was filmed and shown on the Food Network. For the last few years they have shown re-runs... well, last night their new Cookie Swap show premiered... Here's the show times for the newest Cookie Show. Holiday Cookie Extravaganza with Sara Moulton
Cookie Swaps are a beloved holiday tradition. Join Sara Moulton as she travels the country in search of the most interesting and unusual swaps, and uncovers recipes for the best holiday cookies. AIR TIMES: December 04, 2003 9:00 PM ET/PT December 05, 2003 1:00 AM ET/PT December 08, 2003 10:00 AM ET/PT December 14, 2003 2:00 PM ET/PT December 25, 2003 10:00 AM ET/PT Psssssst, in one segment, these women who were holding their very first Cookie Exchange discuss the "great website" they got the idea to hold a Cookie Swap from... hmmm..... I wonder...
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Post by Robin on Dec 7, 2003 14:29:15 GMT -5
Hi Alexa, this is a hard question to give a general answer to as it really depends on your group. For me, Sunday afternoon works out best... so my husband can take the kids to the movies... Also, it gives working women all Saturday to bake their cookies... Really December is NOT a good month to have a party... because of the competition of other holiday commitments and get togethers... I will be going to other holiday parties on Fri and Sat... and then give my party on Sunday... by Monday, I am sure I'll be wiped out! I find that early, mid Dec gets the highest numbers, the closer to Christmas.... people are in panic mode of buying presents...
You will have to try a few different dates for a few years and figure out what will get the best turn out for your friends and family situation. Good Luck and keep in touch and let me know what you figure out for future years.
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Post by Robin on Dec 5, 2003 12:20:01 GMT -5
I have received numerous emails about if I know of other exchanges around the country. I really don't unless someone specifically tells me.
I'd like to invite people who know about semi-public cookie exchanges, such as church or community based exchanges...
Also, please post your requests about the locations that you're looking for local Cookie Swaps in this thread...
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Post by Robin on Dec 7, 2003 16:00:13 GMT -5
Thanks for the recipe Lisa!!! I like the idea that they are fragrant!! This would be a good crafty thing to do with the kids on a snowy cold afternoon.
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Post by Robin on Dec 7, 2003 14:31:24 GMT -5
Sorry to laugh Paige, but that story hits my funny bone, I could see my dog doing that! LOLOLOL
And Lisa, I look forward to your Ornament recipe. I had one 23 years ago... but lost it. My husband and I made ornaments for our very first Christmas Tree... they lasted about 15 years until I finally said "YUK" and threw them away.
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Post by Robin on Dec 3, 2003 18:29:49 GMT -5
Burn, are Pizelles are the type of cookie you are looking for? Italian Pizelles (Sandy)
6 eggs 2 cups sugar 1 cup butter, melted 7 cups flour 4 tbs baking powder 2 tsp vanilla 1/2 tsp anise flavoring
Beat eggs and sugar until mixed add cooled butter. Sift together dry ingredients and add to make a stiff dough. Drop by teaspoons onto pizelle maker. Store in airtight container, makes about 60.
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Post by Robin on Dec 3, 2003 2:22:41 GMT -5
This idea is cheap and fairly easy... take a card board box, whatever size you need and decorate it.... with Christmas paper, cut out old christmas cards, small Christmas decorations, greenery, candy canes... get out your hot glue gun and let your imagine run wild! Line the inside with tin foil and wax paper...
Good Luck and Happy Holidays!
Robin
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Post by Robin on Dec 3, 2003 2:16:59 GMT -5
You can bake at least a week in advance and still have "fresh cookies" if stored properly. You can make the dough a month in advance and freeze it. You can also freeze baked cookies. (Most cookies freeze well.) I have never made biscotti, but most cookies should be cooled before you decorate and dip them in any topping.
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Post by Robin on Dec 3, 2003 2:10:07 GMT -5
Here's another one: Sandy's Almond Biscotti 3/4 cup whole natural almonds 2 cups all-purpose flour 1 cup sugar 1 tsp. baking powder 1/8 tsp. salt 2 large eggs, lightly beaten 1/4 cup butter, melted 1 tsp. vanilla extract Preheat oven to 350. Spread nuts on cookie sheet and bake 7 minutes or until lightly toasted. Cool. Coarsely chop nuts; set aside. Meanwhile, combine flour, sugar, baking powder, and salt in a large bowl. Stir in eggs, butter and vanilla until blended. (mixture will be crumbly.) Stir in nuts, knead until smooth. Divide dough in half. Roll each half into a 13 inch log about 1 1/2 inches in diameter. Bake on cookie sheet 30 minutes or until firm. Cool on rack 10 minutes; do not turn oven off. With serrated knife, slice logs diagonally 1/2 inch thick. Arrange cut side down on cookie sheet. Bake 5 - 6 minutes per side, until golden. Cool on rack. For chocolate topping: melt about 1/2 semisweet morsels in a ziploc bag in microwave. Cut the tip off the corner and drizzle on cookies. See those cookies here www.robinsweb.com/cookies/cookie-recipes-tv.html#Sandy...and if you look carefully you'll see that this cookie is a part of my navigational map of my Cookie Section! These were the cookies that Sandy made for the Food Network Cookie Show! Yum Yum!! Sandy is a professional cookie and her cookies are excellent!
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Post by Robin on Dec 3, 2003 2:08:33 GMT -5
This recipe is called Pizelles and it's from one of my Cookie gals named Sandy. She always brings Italian Cookies. Italian Pizelles (Sandy) 6 eggs 2 cups sugar 1 cup butter, melted 7 cups flour 4 tbs baking powder 2 tsp vanilla 1/2 tsp anise flavoring Beat eggs and sugar until mixed add cooled butter. Sift together dry ingredients and add to make a stiff dough. Drop by teaspoons onto pizelle maker. Store in airtight container, makes about 60. See pictures here: www.robinsweb.com/cookies/cookie-recipes-2001.html#Italian
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Post by Robin on Dec 3, 2003 2:06:42 GMT -5
This is the place to post your cookie Q's and A's!
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Post by Robin on Dec 1, 2006 22:33:40 GMT -5
That's awesome! Thanks for sharing that link. I am going to put a link up to youtube on my site right now!
Maybe I'll bring my digital camera (has a movie function) to my league next week!
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Post by Robin on May 18, 2006 10:31:08 GMT -5
To all, I often get requests from people looking for Duckpin Records. The only place I can think of to look for those is with the National Duckpin Bowling Congress. Their website is: www.ndbc.orgThe only caveat is that the historical bowler had to have been a sanctioned league bowler in good standing (w/ a current membership) to get in the Hall of Fame records. Here is a link to the their hall of fame page: www.ndbc.org/hof.htmGood Luck!
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