EARLENE'S PART
Tonight we are chatting about baking tips.  I guess the best one I can give you is to not make baking projects for your family and friends to complicated.  Favorite baking gifts I have given in the past were the ‘cookie’ cookie jars and those Christmas trees made from Wilton’s graduated star cutters.

THE ‘COOKIE’ COOKIE JAR
The round ‘cookie’ cookie jars can be made from cutters made from Crisco cans and another can about an inch smaller for a round jar.  Make a top and a bottom large circle using the biggest round can and then cut several rings using the two size cans for cutters.  You will probably need at least 6 or 8 rings for the height on the cookie jar.  Cut some smaller circles for the jar lid.  Bake and assemble.   For both shape cookie jars I cover a cardboard at least 3 inches larger than the cookie jar base with florist foil.  With royal icing stick the bottom cookie to that board.

Icing Wiz:  Are you saying different size stars in a glass jar?
CCChefPwd:  No these cookie jars are made from cookies
Lologmom2:  I have had the star set for 2 years and never made them always meant to
Icing Wiz:  oh the cookie jar is also a cookie
Hey Gomez0:  I make strawberry trees

Then continue building your ‘cookie’ cookie jars.
The round one is easy in that you just fill a bag with royal icing.  Glue the bottom cookie down on the board, pipe a ring of royal around the edge and place the next cookie ring on top of that.  Pipe another ring of royal and place another cookie ring.  Continue until you have all the rings stacked.  You can then add pretty candies to the outside or small decorated cookies and glue them on with more royal icing.  Let this dry totally and then fill with cookies.

Lologmom2:  just to make sure i am not totally lost....the object is to stack rings to make a hollow center right? and make a smaller cookie lid? So this could actually be as big as you wanted?
CCChefPwd:  Right you stack these rings to make the jar.  One of the large solid cookies is the bottom a and the other one is the top

Kak decor1:  do you make these rings out of gingerbread?
CCChefPwd:  You can make the cookie jar either out of the sugar cookies that get hard or gingerbread
CCChefDol:  we really need a picture of this one Pwd
Bridal1:  How many cookies would you say it would hold Pwd?
Kak decor1:  how many rings does it take?
GOOO8:  I've not seen one of these but I really like the idea.
Bridal1:  I've heard of cookie boxes, but not these.  Think I'll try it!
GOOO8:  pwd-6 or 8 inches or cookies?
CCChefPwd:  Otherwise you are decorating your cookies with royal, glitter, red hots or whatever to create. Was very heavy all wrapped up

For the square jar just make your self a pattern from cardboard.  I like 6" squares for the bottom and the lid and 6" by 5 5/8" or 5 3/4" for the sides.  Depending on how thick your cookie or gingerbread bakes.  I take favorite cookie cutters, leaf cutters, or flower cutters or just any cutters you have and create designs on the pieces that are to be the sides of the cookie jar.  (then you don’t have to attach other cookies to the sides for designs.)  Remember to press the designs into the side pieces but not cut all the way through.  Cut several small rounds, squares or stars or whatever to make the handle for the top.  (or you could just purchase some large jaw breakers for the lid handle.)

Bake all of the pieces.  Do any trimming necessary to make the sides as straight as possible and the same size while the cookies are warm.

Now decorate the side pieces with royal icing and glue your handle on the top piece.  Let these completely dry.
Assemble the cookie jar. Bottom piece down, one side piece glued down with royal icing going all the way to one end and leaving some space on the other end for the next piece to adhere to. The next side piece will come out to the edge and glue to the first side piece leaving space on the other end.  Continue until all side pieces are glued in place with the royal icing.  Let this totally dry.

Fill with cookies and place the lid on the jar and wrap with some of the beautiful new colored saran wrap and present to your favorite people.  Of course they will love the cookies inside the jar but they can then eat the cookie jar also when it is empty.  If you really make these into Christmas show pieces you will have your friends using them year after year.

The star cookie trees are also really easy and fun to make.  Especially easy for the kids to help you do.   I usually make a royal or gumpaste star to go on the top with edible glitter to make it showier.  You will need to bake two of each size of the large nested set of star cutters.  Wilton’s gives you some fun suggestions on decorating these with royal icing and fun candies such as M&M’s.  You could use the edible glitter,  drop flowers, make tiny candy canes from fondant and, etc.  And they are really a neat and easy gift for favorite friends and family.

I was in the dentists office on Monday and picked up a copy of woman’s day dec. 1998.  It has a cute Santa in a sleigh on top of a Christmas cake that is really cute.  On pages 140 - 152 there are several cute cake and cookie ideas.  I really loved the look of the wreath on page 152 and in reading (in the dentist chair -  took my mind off of that drill that was lurking in my near future)

Through some of their instructions I found this wonderful idea for marshmallow leaves and berries.  These instructions are on page 160.   And here is what they did -  (almost verbatim) - really clever idea
The marshmallow mixture, as well as the leaves and berries, will keep indefinitely in an airtight container at room temperature.  If you don’t have a food processor, work sugar into marshmallows by hand.

MARSHMALLOW LEAVES AND BERRIES
1 pkg (10 oz) large white marshmallows (about 40)
3 cups confectioners’ sugar
Green and red paste food coloring
Cornstarch
Granulated sugar
1 or more sizes and types of leaf cutters

1.  Process marshmallows and 2 cups of the confectioner’ sugar in a food processor until large crumbs form.  Transfer crumbs to a microwave-save bowl.
2.  Microwave on high 10 seconds.  Carefully (mixture may be hot) start working crumbs with one hand, kneading, squeezing and pulling.  As mixture becomes a slightly sticky paste, gradually work in remaining 1 cup confectioners’ sugar.  (microwave mixture in 5 or 10 second increments several times during kneading.)  When done, dough should be smooth and elastic.
3.  Fill a pie plate or other shallow dish with about 1/2 in. Granulated sugar *this will support and hold leaves while they dry).
4.  Remove about 2 tbs.. Marshmallow mixture and knead in a small amount of red food color until completely blended and berry red.  Roll into small balls and place on sugar in pie plate.
5.  Knead about 1/2 tsp green food color into remaining dough until well blended.
6.  Lightly dust work surface and rolling pin with cornstarch.  Roll green dough as thin as possible.  Cut with leaf cookie cutters.  Mark veins with a small knife or press into the leaf veiners.  Bend leaves slightly (for a more natural look) and place on sugar in pie plate.  Let dry until firm, at least 1 day.  Don’t cover tightly or both the leaves and berries may soften.

I didn’t have time to try this but I thought it sounded like a really clever idea that has many possibilities.

Next week I am really looking forward to getting some of your favorite cookie recipes to fill  up these ‘cookie’ cookie jars.

CCChefPwd:  Now any more questions about the cookie jars and trees
Bridal1:  Even the prebaked GB Houses from Wilton are a fun project to make.
Melismyles:  for the life of me i cannot get a picture of what this should look like in my head
CCChefPwd:  I'll try to get some made so you will have pictures
CCChefDol:  Right Bridal...its a good start to find out how easy it really is
JWGPKG:  Think "flat donuts" Build them up on a flat, solid base, then go up.
Ploeger642:  I use 3 of each size.  Dye dough green before baking, simple
white edge around each & stack. I make at least 50 trees a season.  Great in a last minute pinch
CCChefPwd:  I got this idea from Joanne Misner from CO several years ago and my friends really loved them.
CarolA5238:  Are these jars anything like the cookie boxes Wilton has from the Santa chart. pan.
CCChefPwd:  I don't know about the cookie boxes Wilton has
CCChefDol:  Joyce makes that Santa box of Wilton's - its on my web site too
GOOO8:  I saw that Dol.  It's great.  Very inspiring for me!
CCChefPwd:  I thought maybe if this dough was dusted good with cornstarch we might use the pasta machines. Not lazy - just economical with my muscles and time.   LOL
Icing Wiz:  Hey Pwd will you have a pic of that butterfly cake on your website after you do it for that contest?
CCChefPwd:  Sure  - But I have to get it done in the next year first. That contest is not until Oct of 99

DOLORES' PART

CCChefDol:  I made 200 GB boys and mailed to Trinidad Monday!
Bridal1:  How nice DOL!
CCChefDol:  was kinda fun too
MamawTenn:  Who's there? Dol
Kak decor1:  how long did it take you to do that many?
GOOO8:  that's a Bunch of cookies!
CCChefDol:  They wanted a logo on the tummy of each, so I printed it on edible paper with my new Cannon deskjet...edible pictures on edible paper. For the icing, I used dry candy fondant and just added water (and food coloring...wanted a yellow hard hat on each one too)
CCChefDol:  just a customer

CAKES: Of course most of us know this, but this hint is SO good I want to be sure you have it for your Holiday cakes: Cakes should be nice and flat on top for decorating them. (Easier to ice too!). So, to flatten, simply lay a kitchen towel on top and press gently...as soon as you remove it from the oven. If it won't press down you either waited too long or the cake is over-baked. If so, shave off the hump with a serrated-edged knife. Even add some of these pieces so the cake will appear flat when iced. Bottoms-up for both layers makes the cake hold up better when stacking or putting together large tiered wedding cakes. (I'm not really sure why, I just experimented and it is better this way).

Icing Wiz:  Or you could use bake even strips

BULGES & SEAMS: First, all cakes need flattened some. When you flip a character cake over, it too can split if humped a lot...so...If after your cake is iced, icing bulges out in the center of the side, either the cake was not flattened (as above) or else you iced it before the layers had enough time to settle. Gravity makes the top layers 'fall' after a time. When it falls down onto the bottom one after it is iced, the icing is going to bulge out. I bake cakes on Thursday, ice & decorate on Friday and deliver on Saturday. If you leave the layers set together a few hours or overnight, you shouldn't have bulges.

Kak decor1:  how long should you wait to ice the side? had a problem with that on my last wedding cake I did, thanks :)
CCChefPwd:  I have also found out that if I make that filling icing a little thicker it really helps
Kak decor1:  would I still have to make a dam, like for a torted cake? will try that too
 

COOKIES: One of the first things I would like to share with you is the ease of baking cookies with today's wonderful tools. We had large cookie sheets made for us that just fit into our oven. All the cookie sheets available were too small. We can order these for you too. Just be sure to measure your oven both side-to-side and back-to-front before ordering.

CCChefDol:  did you all see the GB house contest in OH on my web site? I heard they had a huge house last yr at this one
Icing Wiz:  I saw a gingerbread contest from NC on Good Morning America they should come to an ICES conv
Ploeger642:  Icing - that gingerbread in NC is at the Grove Park Inn we were there last year.  I have pictures. We were there in OCT.  We go every year.  It still takes my breath away
MamawTenn:  Lowes Vanderbilt in  Nashville has a huge Gingerbread World every year

1. I use a sheet of parchment on my cookie sheet so that I don't have to wash it each time. You can use the sheet several times. We never grease it either.

GOOO8:  It did all right, however there was just no allowance around the edges for air flow. Is that a problem?  everything I read says you need that air flow.
CCChefDol:  Did your cookies bake okay GOOO? Not much air space around ours for sure
GOOO8:  No, I didn't bake yet bec. the edges didn't even have 1/2 " between sides of oven.
Icing Wiz:  I have a cookie sheet that is called the Texas bake sheet I guess since they say they do

2. Another thing I have done...when we didn't have large cookie sheets and I was baking gingerbread for houses, I have baked right on the open rack. Of course you'll need to use a large sheet cake cardboard to transfer from table to oven and out again. I bake GB on the foil I roll it out on, so this is very easy.

3. Make ahead! You can freeze most any of your Holiday goodies. You should wrap tightly in plastic wrap or seal in a large plastic bag. Place in a tin, cake box or other material. The important thing to remember is NEVER to open the box until it has returned to room temperature. This can mean up to 2 days thawing time.
Candies will keep from now to the Holidays unrefrigerated if kept in a fairly cool room. DO wrap them tightly. Chocolate develops 'bloom' or a chalky appearance, when exposed to air. (This won't make a difference in taste and won't spoil them, but they won't look as nice). This is why your packagings are so important. I always seal boxed chocolates in cello wrap. Then I place them into a cardboard box and seal it too.

4. Did you know.... for any candies that once required paraffin, now you don't need that anymore? For chocolate chips/shortening or paraffin, just substitute compound coating chocolate (I prefer Mercken’s brand). It will taste SO much better and you won't have to eat candles in your candies anymore! Candle wax is not for human consumption. I have been told that it solidifies in your body since you are not warm enough to keep it melted. It adheres to the walls of intestine and it is clear - does not show up on x-rays. No one knows how long it remains in the body or if it ever passes through....there! I'm off my soap box now! LOL.

CCChefPwd:  I never even thought about that stuff staying in your body

GOOO8:  I didn't know they had a term for that chalky look.  :^)
MamawTenn:  Bloom
CCChefDol:  GOOO...just gets a white chalky look on milk chocolate
Kak decor1:  isn't that the cocoa butter in the choc?

5. CAKE IDEA: You can rack your brain and take a lot of time. But my kids simply like a Santa shaped cake better than all the others. This seems ridiculous to decorators who want to create a masterpiece. I couldn't believe it when my kids...the same ones who see cakes everyday all year long, ate it. Don't forget the edible glitter (or 'Sparkle' as Wilton calls it!) Personally, I prefer my 'Happy Birthday Jesus' cake to all others. I feel like sometimes kids need reminded of who's birthday it really is LOL.

COOKIE ANGEL
Use a gingerbread boy cutter (girl) and a large heart cutter. Place the heart cookie on the back of the girl cookie for 'wings.

NEXT WEEK...is open mike but the following week is especially important. Per request by members, we are having a COOKIE EXCHANGE! Here is how it will work: You bring your favorite cookie recipe and post it, receive all those posted by others. To easily do this, have your recipe content saved as an ASCII [TEXT] (text only) file...NOT in your word processor. Log on AOL, open the file. When it is your turn, simply highlight one line at a time, press [CONTROL C] (this copies it to your 'clipboard'). You can't 'see' that it is there. But, then, place your cursor in the box where we always write and then press [CONTROL V], press [SEND].

CCChefPwd:  If you are uncomfortable putting your own receipes on the chat then E-Mail them to one of us to put them on for you.  It is really easy to do yourself though.
Melismyles:  cant just type them in as we go ?
Icing Wiz:  where will we put the recipes? on the chat night or before?
GOOO8:  So, is that how you hosts do our chats?
CCChefDol:  Mel...if you feel comfy doing that and are fast enough, sure
JTWdirect:  Sounds like fun....will try the text method
CCChefPwd:  We have all this already in format and then just copy and paste. I do it from my word processor.
CCChefPwd:  Right, word processor.  I have that and the aol chat room both open and just go back and forth
CCChefDol:  Gooo...just do it the easiest way for yourself
CCChefPwd:  I know it is a little nerve wracking at first but it is really easy. Remember we had to learn to do this to.
CCChefDol:  whatever works best for each of you
JWGPKG:  Or, we'll have to take turns completing a recipe?
CCChefPwd:  We might have to take turns so it doesn't get to confusing
GOOO8:  had a light go off in my head about copying text for our upcoming cookie chat...
GOOO8:  How do you know how much text to highlight?

EASY ICE CREAM CUTOUTS
14 oz can sweetened condensed milk
6 oz Toffee Crunch (1 cup)
2 cups whipping cream
Strawberry Puree, recipe below

In a large mixing bowl combine sweetened condensed milk and Toffee Crunch. In another mixing bowl, beat COLD whipping cream with an electric mixer on medium speed until stiff peaks form (tips stand straight). Fold into condensed milk mixture. Transfer to a 13x9x2-inch pan. Cover tightly with foil. Freeze at least 6 hours or until firm. Cut out with desired-shaped cookie cutters. Serve atop Strawberry Puree. Garnish with Toffee Crunch. Makes about 1 1/2 quarts.

STRAWBERRY PUREE: Place *10 oz pkg frozen strawberries in syrup, thawed, in a blender or food processor bowl; blend or process until smooth. *Or add 2 cups fresh strawberries into condensed milk mixture before freezing.
CHOCOLATE ICECREAM CUTOUTS: Prepare ice cream cutouts as directed above, except stir 1/4 cup chocolate-flavored syrup or chocolate ice cream topping into condensed milk mixture before freezing.

HOT CARAMEL FUDGE TOPPING
12 oz milk chocolate coating (melted in double boiler)
1 lb. Nestle's Caramel Loaf
1 lg can evaporated milk
1 1/4 pound butter or margarine

Add all ingredients together and cook for 30 min. at medium heat. Whip with mixer. Put in jars and store in fridge. Warm to serve. Try over ice cream or cake or maybe bananas.

HINT: Your pie crusts will do much better if you bake pies lower in your oven, close to the bottom.

GOOO8:  I'm not clear on the cookie sheet size thing ... do you think mine would be too big since it completely fills the whole rack?
CCChefPwd:  GOOOO8 I would hesitate to use that cookie sheet with it fitting so close in your oven.

GOOO8:  I hear there's a fat free condensed milk on the market that makes no diff. in taste
CCChefDol:  only way to sub fat-free sw condensed milk is to have the recipe made that way

CarolA5238:  I got to teach the new course three this month , the class of 6 ,don't like rolled fondent.
Icing Wiz:  I did new course 3, I thought the fondant was fun and easy. Students loved the clown
GOOO8:  For as beautiful as fondant looks, I still don't care for texture or taste much
CCChefDol:  Oh, Carol - I loved the rolled fond. Just took teacher's training last week. works great
I think, if YOU like it, then you promote it better.
CCChefPwd:  Carol it is simply another medium to work with.  It is just different
Icing Wiz:  why didn't you like the Fondant Carol?
Icing Wiz:  actually when fondant is made from scratch it tastes way better than the box stuff from Wilton. but for class the box stuff is easier
CCChefPwd:  Put some flavoring in that fondant -----PLEASE.  It will taste so much better
Kak decor1:  do you flavor the box fondant too
CCChefPwd:  Flavor the box fondant - YES
Kak decor1:  how much do you add?
CCChefDol:  Kak...according to taste
CarolA5238:  We flavored it with creme bouquet and they still didn't like eating it, oh, well can't pleas
CCChefPwd:  I especially like the lemon or orange flavoring in fondant
Kak decor1:  what about almond?
CCChefDol:  I think flavoring can make all the dif. with fondant
CCChefDol:  someone said hazlenut too
Kak decor1:  I usually add 1 tsp flavor to a batch of frosting, would this be figured the same way?
CCChefDol:  But if you used the high concentrated Lorann oils you'll need only drops
GOOO8:  I think one of the previous chats mentioned one drop of Orange oil to a pound of fondant
CCChefDol:  I would guess 2-4 drops
CCChefPwd:  I am using about one drop to a pound now. Seems to be enough with out overpowering with flavor
GOOO8:  So you could use 2 drops orange and maybe one drop lemon?

Kak decor1:  want to thank you for the hint on greasing pans too. I loved the hint on mixing shortening, flour, and oil for doing cake pans. (RECIPE: Equal parts Crisco & flour: put in mixer bowl; add enough cooking oil to make spreadable)

DPastry:  I have a wedding scheduled for the 19 of December and the bride wants pizza
CCChefPwd:  Are you going to do a cake that looks like pizza for the groom?

Kak decor1:  have a baby shower to do for tom, any FAST ideas?
GOOO8:  Julee, tell them about your lovely bridal shower cake
CCChefDol:  Kak...pacifier...a jelly bean, lifesaver and...what else is is?
Kak decor1:  I mean to decorate it
CCChefPwd:  Isn't it two life savers and one jelly bean
CCChefDol:  right- 2 life savers
GOOO8:  Someone was asking for idea on bridal shower cake
Kak decor1:  no, a baby shower cake
CCChefDol:  Rad, do you have a question we can help you with?
GOOO8:  It could be converted to a nice baby shower one
JuleeJohns:  I did one with wedding rings and wrote "and the two shall become one" on it.
DPastry:  I took the horseshoe pan and kind of made the tunnel of love out of it
MamawTenn:  LOVE IS.............
GOOO8:  It was a book cake, wasn't it Julee?
JuleeJohns:  Yes, it was. Like a bible.
CCChefDol:  Rade...what is on that date at this time?
JuleeJohns:  The quote is in the bible.
DPastry:  Those book cake are beautiful
GOOO8:  Kak, what about a sheet cake with one of those vinyl babies, then a basket weave blket over it
Kak decor1:  usually do one and put the iciing on wax paper and drape for a blanket
CCChefDol:  I did the baby under a blanket...used wafer paper under the b. weave
DPastry:  I had someone write on the rice paper in old English writing the
Bible verse.
GOOO8:  I bet that writing looked very nice.

Thursday, November 26, 1996 at 9 PM ET in the Kitchen Conference Room - 'Open Mike' on Thanksgiving Day