Kelly Ripa's Spritz cookies from Grandma Esther
A recipe Kelly Ripa's grandma used to make some press spritz cookies. They are good and are light a lighter version of a shortbread. These cookie press cookies are great for cookie exchanges because one batch makes a ton of them! I like them for fall and christmas. I got this out of a magazine one year and had been wanting to try them. If I did it again, I would add a touch less of the almond extract, maybe I am saying that because I ate some of the dough and the alcohol in the extract left a nasty taste in my mouth! ;)
How to Make HASH!
So, what exactly is hash?
Unlike cannabis resin which is obtained from the buds of the cannabis plant, hash comes from the rest of the plant, especially any flowers, which contain trichromes.
These trichromes contain both cannabinoids, such as CBD and THC, along with terpenes, which are responsible for providing hash, and cannabis resin, with its distinctive smell.
Up until the 1980s hash was traditionally made by heating and pressing the chopped-up cannabis plant to create a brick-like product.
It was in the late 1980s that a machine was developed to separate trichromes from the rest of the plant material, which were then used to create hash.
However, you can do this just as simply by freezing the remaining cannabis plant after you have extracted the buds, adding it along with blocks of dry ice to a muslin net bag that is sufficiently fine to stop most plant matter falling through, but allowing the trichromes to fall through, and then shaking the bag above a flat surface to catch the trichromes as they fall through the bag.
Alternatively, you can take your frozen plant material and place it on top of a very fine-mesh screen that has been placed above a flat surface. The cannabis plant should then be gently rubbed and spread over the fine-mesh screen, encouraging the trichromes to fall through and onto the surface below.
You have to be careful not to do this for too long or you will also begin to break down the plant itself and that will then also fall through the screen, lowering the purity of your hash.
This powder-like substance of trichromes is called kief.
No, not Keith, it is spelled K.I.E.F and it is then collected and compressed in a block for a few minutes using a car jack.
Once you release the jack and open up the block, you will find a very solid hash brick inside.
If you know of other ways to make hash, perhaps using water extraction, let us know in the comments section below.
Professional Baker Teaches You How To Make HOLIDAY COOKIES!
The Best Holiday Cookie recipe you've ever tried, and Anna Olson is here with her guest Karl Lohnes to teach you how to make it!
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Recipe
Makes 16 cookies
Prep Time: 15 minutes
Cook Time: 14 to 16 minutes
Ingredients
¼ cup (60 g) unsalted butter, room temperature
½ cup (100 g) packed light brown sugar
2 large egg yolks
1 Tbsp (18 g) honey
1 tsp vanilla extract
¾ cup (110 g) all-purpose flour
½ tsp baking soda
½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
¼ tsp fine salt
¾ cup (75 g) lightly toasted chopped pecans
½ cup (85 g) white chocolate chips (see note)
½ cup (70 g) dried cranberries
Directions
1. Preheat the oven to 350°F (180°C). Grease a 9-inch (23 cm) fluted tart pan with a removable bottom.
2. Cream the butter and sugar by hand until smooth. Beat in the egg yolks, followed by the honey and vanilla. Sift the flour, baking soda, cinnamon, ginger, cloves and salt and stir the dry ingredients into the butter mixture. Stir in the pecans, chocolate chips and cranberries. Spoon this batter into the pan and press down until level, dipping your hands in flour to keep them from sticking. Bake for 14 to 16 minutes, until an even golden brown on top.
3. Cool the pan on a rack completely before slicing into wedges. The cookies will keep in an airtight container at room temperature for up to 4 days.
Note
The tart cranberries balance the sweet white chocolate, but switch to dark chocolate if you prefer a more intense chocolate flavour.
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Christmas Special must try Anglo Indian recipe Ginger wine | Russian toffee| Rose Cookies| Kul kul
Christmas Special must try Anglo Indian recipe Ginger wine | Russian toffee| Rose Cookies| Kul kul
Food Gastro wishes its audience, a MERRY CHRISTMAS AND A HAPPY NEW YEAR!!!
Learn how to make delicious & easy Recipes this Christmas with our famous chefs only on Food Gastro. We bring you amazingly delicious Anglo Indian Christmas Special recipes.
GINGER WINE
Ginger Wine is also known as OT or the ‘OTHER THING’ – the temperance drink for teetotalers. In the olden days, temperance drinks were not only seen as delicious non- alcoholic tipple, but were also thought to have health benefits. Ginger wine was advocated as a good digestive and for soothing nausea but also good for sore throats and colds.
(Ginger Wine and other temperance drinks were actually served in special Temperance Bars in the early 20th century. These Temperance Bars advocated abstinence from alcohol, often asked their patrons to sign a no-booze pledge and renounce the demon drink!)
A delicious Caramel chocolate, made with butter, sugar and sweetened condensed milk. This toffee is also known as Russian toffee and is perfect for gift giving!
Rose cookies is a traditional sweet delicacy made during Christmas! Rose Cookies are called as Rose De Coque in Portuguese and Goa. Its called as achu Murukku in Southern Region of India and called as Rosette Cookies in Scandinavia. It’s also a famous Anglo Indian sweet but it’s also a traditional sweet of Swedish, Norwegian region also made in Turkey, Malaysia, Srilanka and Mexico apart from India.
Kulkuls, a great sweet to prepare with the family, are made all over India at Christmastime. They are most popular in the Goan region and may have come from the Portuguese community as a variation of Filhoses Enroladas, a rose-like rolled pastry. Kulkuls are often called kidyo in the Konkani language, which means worms. That's not very appetising, so it's more appealing to think of them as shells or curls.
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MY ACHIEVEMENTS IN MEDIA
Celebrity chef in JAYA TV ( #Adupangarai )
Starred more than 96 outdoor cookery show for SUN TV (#kitchengalatta )
Starred more than 280 cookery shows for ZEE TAMIL (#Anjaraipetti)
Starred as #chefconsultant in VIJAY TV’S #KITCHENSUPERSTAR and pepper TV’s STIR FRY.
Participated as one of the chief judges for the show ‘#NEEYANAANA’ (North Indian food vs. south Indian food)
Judging #SUPERCHEFCHENNAI for three years along with celebrity chefs like #Sanjeevkapoor, #vahchef -Sanjay Thumma, #adityabal and #VickyRatnani.
One of the covered celebrity chefs in Tamilnadu by leading print media like Indian express, the Hindu and Dinamalar
Performing Annual Healthy food cookery shows for MIOT hospitals
#create memories with food
Authentic recipes must be retained and gifted to generations
Chef Saravanan believes that the cuisines of south India must evolve too and make their mark at a global level. Cooking traditions and practices are a part of culture and should never let go extinct. Authentic recipes must be retained and gifted to generations so that the traditions prevail. Cuisines can adapt the changes in life and presented in a whole new guise but not at the cost of their core values
Foodgastro was conceptualized by chennai celebrity Chef Saravanan, In foodgastro he will be featuring popular recipes in his signature style.
For FOOD GASTRO he has planed various playlists
Chef Style recipes
Authentic recipes
Back to Roots
Classic VS contemporary
Ayurvedic cuisine
Food Lab
Food NEWS
Family Picnic bag
Adventure cooking
Course meal
cook for a cause
Cook like a pro chef
Chef saravanan is a passionate and seasoned hospitality professional, with over a one and half decades of experience across the world. He started trending food and beverage consultancy offering comprehensive project and product management services.
How To Make Sugar Cookies With Claire Saffitz | Dessert Person
How To Make Sugar Cookies With Claire Saffitz | Dessert Person
#ClaireSaffitz #SugarCookies #ChristmasCookies
Sugar Cookie Recipe
2 sticks unsalted butter
¾ cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2½ cups all-purpose flour
1 teaspoon kosher salt
⅜ teaspoon baking powder
Royal Icing Recipe
2 large egg whites
1 lb. box confectioners sugar
1 tablespoon fresh lemon juice, plus more as needed to thin
Pinch of salt
Video Breakdown:
0:00 Start
0:17 Sugar Cookie Recipe Intro
0:40 Dessert Person Jingle
1:01 Ingredients & Special Equipment
1:43 How To Make Sugar Cookies
5:06 Roll Out The Cookie Dough
7:15 Shape & Bake
8:32 How To Make Royal Icing
10:04 Tips For Decorating
19:26 Outro To Sugar Cookies
20:21 A Dog Wearing Santa's Hat.
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Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Watch Unfazed Cashier Keep His Cool During Terrifying Gunpoint Robbery
A Kansas City Jimmy John's cashier was unbothered as a man pointed a gun at his face while robbing the store. The employee, seemingly unfazed, emptied the register for the robber, but not before taking off his gloves. In the video, posted by Kansas City Police, the suspect walks up to the service counter and pulls a gun out of the front pocket of his sweatshirt and points it at the cashier's head. InsideEdition.com's Keleigh Nealon ( has more. #InsideEdition