Thread: Annual Taffee Apple Cookies

On 12/16/2011 9:12 AM, Lou Decruss wrote:
>
> I think this is the third year I've posted pictures of these things.
> This year Louise found the baby muffin papers made for Christmas so
> they're really cute. She also got some very cool boxes to pack them
> up for the cookie exchange at work.
>
> Here's a tray of finished cookies so you can see the cups:
>
> http://i40.tinypic.com/2m64uf4.jpg
>
> Here's a batch boxed up with the cookies visible through the
> cellophane:
>
> http://i41.tinypic.com/5upo8.jpg
>
> She modified the recipe a bit since last year and if anyone wants it
> I'll post it.
>


Sure, please post the recipe. It'll be a pleasant change around here.

gloria p

"Lou Decruss" <[email protected]> wrote in message
news:[email protected]..
>
> I think this is the third year I've posted pictures of these things.
> This year Louise found the baby muffin papers made for Christmas so
> they're really cute. She also got some very cool boxes to pack them
> up for the cookie exchange at work.
>
> Here's a tray of finished cookies so you can see the cups:
>
> http://i40.tinypic.com/2m64uf4.jpg
>
> Here's a batch boxed up with the cookies visible through the
> cellophane:
>
> http://i41.tinypic.com/5upo8.jpg
>
> She modified the recipe a bit since last year and if anyone wants it
> I'll post it.
>
> Lou

I would really like for you to post it, they're very pretty.

Cheri

On Dec 16, 8:12*am, Lou Decruss <LouDecr...@biteme.com> wrote:
> I think this is the third year I've posted pictures of these things.
> This year Louise found the baby muffin papers made for Christmas so
> they're really cute. *She also got some very cool boxes to pack them
> up for the cookie exchange at work.
>
> Here's a tray of finished cookies so you can see the cups:
>
> http://i40.tinypic.com/2m64uf4.jpg
>
> Here's a batch boxed up with the cookies visible through the
> cellophane:
>
> http://i41.tinypic.com/5upo8.jpg
>
> She modified the recipe a bit since last year and if anyone wants it
> I'll post it.
>
> Lou

Very nice! Please post the recipe!

On Fri, 16 Dec 2011 11:16:30 -0800 (PST), merryb <[email protected]>
wrote:

>On Dec 16, 8:12*am, Lou Decruss <LouDecr...@biteme.com> wrote:
>> I think this is the third year I've posted pictures of these things.
>> This year Louise found the baby muffin papers made for Christmas so
>> they're really cute. *She also got some very cool boxes to pack them
>> up for the cookie exchange at work.
>>
>> Here's a tray of finished cookies so you can see the cups:
>>
>> http://i40.tinypic.com/2m64uf4.jpg
>>
>> Here's a batch boxed up with the cookies visible through the
>> cellophane:
>>
>> http://i41.tinypic.com/5upo8.jpg
>>
>> She modified the recipe a bit since last year and if anyone wants it
>> I'll post it.
>>
>> Lou
>
>Very nice! Please post the recipe!

Thank you. I'll have her make the changes and I'll post it in a day or
so for those of you that want it. Even a baker like you will shudder
at the time involved. I need to learn how to make soft chewy caramel
because unwrapping the store bought ones is a pita. I tried using the
recipe I use for caramel corn but it got too hard and isn't as good.

Lou

On Dec 16, 2:47*pm, Lou Decruss <LouDecr...@biteme.com> wrote:
> On Fri, 16 Dec 2011 11:16:30 -0800 (PST), merryb <msg...@juno.com>
> wrote:
>
>
>
>
>
>
>
>
>
> >On Dec 16, 8:12*am, Lou Decruss <LouDecr...@biteme.com> wrote:
> >> I think this is the third year I've posted pictures of these things.
> >> This year Louise found the baby muffin papers made for Christmas so
> >> they're really cute. *She also got some very cool boxes to pack them
> >> up for the cookie exchange at work.
>
> >> Here's a tray of finished cookies so you can see the cups:
>
> >>http://i40.tinypic.com/2m64uf4.jpg
>
> >> Here's a batch boxed up with the cookies visible through the
> >> cellophane:
>
> >>http://i41.tinypic.com/5upo8.jpg
>
> >> She modified the recipe a bit since last year and if anyone wants it
> >> I'll post it.
>
> >> Lou
>
> >Very nice! Please post the recipe!
>
> Thank you. I'll have her make the changes and I'll post it in a day or
> so for those of you that want it. *Even a baker like you will shudder
> at the time involved. *I need to learn how to make soft chewy caramel
> because unwrapping the store bought ones is a pita. *I tried using the
> recipe I use for caramel corn but it got too hard and isn't as good.
>
> Lou

Sometimes you just have to make the time, especially for something so
adorable!! Did you try adding heavy cream to your caramel recipe? If
you'd like, I can look up a recipe for exact measurements...

On Dec 16, 2:47*pm, Lou Decruss <LouDecr...@biteme.com> wrote:
> Snippers...time involved...to learn how to make soft chewy caramel
> because unwrapping the store bought ones is a pita. *I tried using the
> recipe I use for caramel corn but it got too hard and isn't as good.
Lou, you may want to look into ordering your caramel by the block. It
comes in a 5-lb. block that is the same consistency/density as those
single-wrapped candies are. King Arthur Flour is where I get it for
$29.95 Item 1624 Merkins Block Caramel.
....Picky

On Fri, 16 Dec 2011 16:47:36 -0600, Lou Decruss
<[email protected]> wrote:

>On Fri, 16 Dec 2011 11:16:30 -0800 (PST), merryb <[email protected]>
>wrote:
>
>>On Dec 16, 8:12*am, Lou Decruss <LouDecr...@biteme.com> wrote:
>>> I think this is the third year I've posted pictures of these things.
>>> This year Louise found the baby muffin papers made for Christmas so
>>> they're really cute. *She also got some very cool boxes to pack them
>>> up for the cookie exchange at work.
>>>
>>> Here's a tray of finished cookies so you can see the cups:
>>>
>>> http://i40.tinypic.com/2m64uf4.jpg
>>>
>>> Here's a batch boxed up with the cookies visible through the
>>> cellophane:
>>>
>>> http://i41.tinypic.com/5upo8.jpg
>>>
>>> She modified the recipe a bit since last year and if anyone wants it
>>> I'll post it.
>>>
>>> Lou
>>
>>Very nice! Please post the recipe!
>
>Thank you. I'll have her make the changes and I'll post it in a day or
>so for those of you that want it. Even a baker like you will shudder
>at the time involved. I need to learn how to make soft chewy caramel
>because unwrapping the store bought ones is a pita. I tried using the
>recipe I use for caramel corn but it got too hard and isn't as good.
>
>Lou

I'm going to double check my notes from the chocolate candy making
class Squeaks and I took, we learned how to make a caramel filling for
the candies. I think we just melted sugar to the right "color" and
added cream. I'm hoping this will help you.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

On Dec 16, 4:09*pm, JeanineAlyse <Picky...@msn.com> wrote:
> On Dec 16, 2:47*pm, Lou Decruss <LouDecr...@biteme.com> wrote:> Snippers...time involved...to learn how to make soft chewy caramel
> > because unwrapping the store bought ones is a pita. *I tried using the
> > recipe I use for caramel corn but it got too hard and isn't as good.
>
> Lou, you may want to look into ordering your caramel by the block. *It
> comes in a 5-lb. block that is the same consistency/density as those
> single-wrapped candies are. *King Arthur Flour is where I get it for
> $29.95 Item 1624 Merkins Block Caramel.
> ...Picky

No reason to do that- just make your own! Getting ready to go out for
the evening, so I'll get my poop in a group and post a recipe or 2
tomorrow if anyone wants....

On 12/16/2011 5:09 PM, JeanineAlyse wrote:
> On Dec 16, 2:47 pm, Lou Decruss<LouDecr...@biteme.com> wrote:
>> Snippers...time involved...to learn how to make soft chewy caramel
>> because unwrapping the store bought ones is a pita. I tried using the
>> recipe I use for caramel corn but it got too hard and isn't as good.
> Lou, you may want to look into ordering your caramel by the block. It
> comes in a 5-lb. block that is the same consistency/density as those
> single-wrapped candies are. King Arthur Flour is where I get it for
> $29.95 Item 1624 Merkins Block Caramel.
> ...Picky


How long does it keep before turning into a block of lead like the
individually wrapped candies?

gloria p

On Dec 16, 7:52*pm, "gloria.p" <gpues...@comcast.net> wrote:
> On 12/16/2011 5:09 PM, JeanineAlyse wrote:
>
> > On Dec 16, 2:47 pm, Lou Decruss<LouDecr...@biteme.com> *wrote:
> >> Snippers...time involved...to learn how to make soft chewy caramel
> >> because unwrapping the store bought ones is a pita. *I tried using the
> >> recipe I use for caramel corn but it got too hard and isn't as good.
> > Lou, you may want to look into ordering your caramel by the block. *It
> > comes in a 5-lb. block that is the same consistency/density as those
> > single-wrapped candies are. *King Arthur Flour is where I get it for
> > $29.95 Item 1624 Merkins Block Caramel.
> > ...Picky
>
> How long does it keep before turning into a block of lead like the
> individually wrapped candies?
>
> gloria p

Airtight and refrigerated, blocks of caramel last over a year and do
not get hard because they do not get dried out.

John Kuthe...

On Dec 16, 5:52*pm, "gloria.p" <gpues...@comcast.net> wrote:
> On 12/16/2011 5:09 PM, JeanineAlyse wrote:
> > $29.95 Item 1624 Merkins Block Caramel.
> How long does it keep before turning into a block of lead like the
> individually wrapped candies?
I keep mine in a kitchen cupboard and it does get hard, but not like
the wrapped single candies do. Over past years any time I wanted to
use it I simply set the wrapped block in a dish atop the washer in my
garage to soften up quite well enough to cut easily. Day time temp in
the garage here on the U.S. left can be 90 degrees though.
....Picky

Lou wrote:

>I think this is the third year I've posted
> pictures of these things. This year
> Louise found the baby muffin papers
> made for Christmas so they're really
> cute. She also got some very cool boxes
> to pack them up for the cookie exchange
> at work.

As soon as I saw the picture, a lightbulb went off in my head, as seems
I recall making something like this many years ago, so started
searching, and bingo! I found a recipe called Taffy Treats, and this
recipe won the Best Of The Bake-Off in the 11th Pillsbury Bake-Off
cooking contest. I wrote above the recipe "really good, but sure time
consuming!" I never made them again. I bake about 20 different kinds of
cookies for the holidays, and just can't spend that much time on any one
kind.

The recipe is long and involved, so won't copy it all here, but let me
know if the ingredients sounds familiar?

1-1/3 cups ground walnuts
1/3 cup granulated sugar
1/3 cup evaporated milk
1/2 cup butter
1/4 cup brown sugar
1/4 cup powdered sugar
1/4 tsp. salt
1 egg
1 tsp. vanilla
2 cups flour

For the caramel coating, it calls for 1/2 lb. (about 36) light colored
caramels and 2/3 cup milk

So is the same ingredients your recipe calls for? They are cute in those
little paper holders!

Judy

On Fri, 16 Dec 2011 10:37:58 -0700, "gloria.p" <[email protected]>
wrote:

>On 12/16/2011 9:12 AM, Lou Decruss wrote:
>>
>> I think this is the third year I've posted pictures of these things.
>> This year Louise found the baby muffin papers made for Christmas so
>> they're really cute. She also got some very cool boxes to pack them
>> up for the cookie exchange at work.
>>
>> Here's a tray of finished cookies so you can see the cups:
>>
>> http://i40.tinypic.com/2m64uf4.jpg
>>
>> Here's a batch boxed up with the cookies visible through the
>> cellophane:
>>
>> http://i41.tinypic.com/5upo8.jpg
>>
>> She modified the recipe a bit since last year and if anyone wants it
>> I'll post it.
>>
>
>
>Sure, please post the recipe. It'll be a pleasant change around here.
>
>gloria p

Here ya go!

Lou

----------------------------------------------------------------------------------------
Taffy Apple Cookies

½ lb butter 16 oz. Kraft (or any) caramels
2 egg yolks ½ cup milk
½ cup powdered sugar 2-4 cups chopped nuts
2 ½ cups flour ½ teaspoon almond extract
½ teaspoon vanilla extract

Optional (red or green food coloring to desired appearance)

Cream room temperature butter, yolks and powdered sugar together in
large bowl. Add flour and mix well. Roll dough into little balls,
about the size of a quarter. Bake on un-greased cookie sheet for 15
minutes at 375 degrees. Bottoms will be slightly browned. Immediately
put round toothpick in center of each ball. You must do this when
they are still hot or cookies will split. Let cookies cool completely
while you melt the caramels. Unwrapping the caramels takes forever.
Recruit someone to assist you. You can also make your own caramel.

Melt caramels in a double boiler with the milk until melted. Stir
often. Caramel needs to be melted down entirely, then cooled slightly
so it is not too runny. When cookies are completely cool, grab by
the toothpick and dip in the caramel (swish back and forth once to
fully cover the cookie. Too much swishing will cause cookie to fall
off toothpick. ) Let excess caramel drip off, roll in chopped nuts to
coat bottom ¾ of cookie to look like a caramel apple. You will need to
do this somewhat quickly, as the caramel will run off if it takes you
too long to coat it with nuts. Get it in the cup as soon as possible,
and let it set for an hour or so. It takes a little practice to get
the caramel the right thickness and temperature. Nuts need to be
finely chopped or they will not stick, the finer they are, the better
they will stick. Allow plenty of time, they are labor intensive but
worth the effort.

Notes: Walnuts work best, but you can experiment with your favorite.

It seems the best time to add the food coloring to the dough is after
it's partially mixed.

On Fri, 16 Dec 2011 11:13:57 -0800, "Cheri" <[email protected]>
wrote:

>"Lou Decruss" <[email protected]> wrote in message
>news:[email protected]. .
>>
>> I think this is the third year I've posted pictures of these things.
>> This year Louise found the baby muffin papers made for Christmas so
>> they're really cute. She also got some very cool boxes to pack them
>> up for the cookie exchange at work.
>>
>> Here's a tray of finished cookies so you can see the cups:
>>
>> http://i40.tinypic.com/2m64uf4.jpg
>>
>> Here's a batch boxed up with the cookies visible through the
>> cellophane:
>>
>> http://i41.tinypic.com/5upo8.jpg
>>
>> She modified the recipe a bit since last year and if anyone wants it
>> I'll post it.
>>
>> Lou
>
>I would really like for you to post it, they're very pretty.

Thank you. I relayed the compliment. Recipe posted up thread.

Lou

On Fri, 16 Dec 2011 14:52:32 -0800 (PST), merryb <[email protected]>
wrote:

>On Dec 16, 2:47*pm, Lou Decruss <LouDecr...@biteme.com> wrote:
>> On Fri, 16 Dec 2011 11:16:30 -0800 (PST), merryb <msg...@juno.com>
>> wrote:
>> >On Dec 16, 8:12*am, Lou Decruss <LouDecr...@biteme.com> wrote:
>> >> I think this is the third year I've posted pictures of these things.
>> >> This year Louise found the baby muffin papers made for Christmas so
>> >> they're really cute. *She also got some very cool boxes to pack them
>> >> up for the cookie exchange at work.
>>
>> >> Here's a tray of finished cookies so you can see the cups:
>>
>> >>http://i40.tinypic.com/2m64uf4.jpg
>>
>> >> Here's a batch boxed up with the cookies visible through the
>> >> cellophane:
>>
>> >>http://i41.tinypic.com/5upo8.jpg
>>
>> >> She modified the recipe a bit since last year and if anyone wants it
>> >> I'll post it.
>>
>> >> Lou
>>
>> >Very nice! Please post the recipe!
>>
>> Thank you. I'll have her make the changes and I'll post it in a day or
>> so for those of you that want it. *Even a baker like you will shudder
>> at the time involved. *I need to learn how to make soft chewy caramel
>> because unwrapping the store bought ones is a pita. *I tried using the
>> recipe I use for caramel corn but it got too hard and isn't as good.
>>
>> Lou
>
>Sometimes you just have to make the time, especially for something so
>adorable!!

We've gone through about 200 so far this year and she's just starting
another batch. Somehow she makes the time and has been making them
for well over 20 years.
>
>Did you try adding heavy cream to your caramel recipe? If
>you'd like, I can look up a recipe for exact measurements...

I don't remember what I did but I'll take any help I can get. People
have talked here about simmering sweetened condensed milk for a long
time but I don't know if that's what I need. I ain't real bright and
am here to learn.

Lou

On Fri, 16 Dec 2011 16:09:17 -0800 (PST), JeanineAlyse
<[email protected]> wrote:

>On Dec 16, 2:47*pm, Lou Decruss <LouDecr...@biteme.com> wrote:
>> Snippers...time involved...to learn how to make soft chewy caramel
>> because unwrapping the store bought ones is a pita. *I tried using the
>> recipe I use for caramel corn but it got too hard and isn't as good.
>Lou, you may want to look into ordering your caramel by the block. It
>comes in a 5-lb. block that is the same consistency/density as those
>single-wrapped candies are. King Arthur Flour is where I get it for
>$29.95 Item 1624 Merkins Block Caramel.
>...Picky

That's pricey but I never thought to have my friend look at the
restaurant supply place he goes to.

Lou

Thanks for posting this.

Cheri

"Lou Decruss" <[email protected]> wrote in message
news:[email protected]..
> Here ya go!
>
> Lou
>
> ----------------------------------------------------------------------------------------
> Taffy Apple Cookies
>
> ½ lb butter 16 oz. Kraft (or any) caramels
> 2 egg yolks ½ cup milk
> ½ cup powdered sugar 2-4 cups chopped nuts
> 2 ½ cups flour ½ teaspoon almond extract
> ½ teaspoon vanilla extract
>
> Optional (red or green food coloring to desired appearance)
>
> Cream room temperature butter, yolks and powdered sugar together in
> large bowl. Add flour and mix well. Roll dough into little balls,
> about the size of a quarter. Bake on un-greased cookie sheet for 15
> minutes at 375 degrees. Bottoms will be slightly browned. Immediately
> put round toothpick in center of each ball. You must do this when
> they are still hot or cookies will split. Let cookies cool completely
> while you melt the caramels. Unwrapping the caramels takes forever.
> Recruit someone to assist you. You can also make your own caramel.
>
> Melt caramels in a double boiler with the milk until melted. Stir
> often. Caramel needs to be melted down entirely, then cooled slightly
> so it is not too runny. When cookies are completely cool, grab by
> the toothpick and dip in the caramel (swish back and forth once to
> fully cover the cookie. Too much swishing will cause cookie to fall
> off toothpick. ) Let excess caramel drip off, roll in chopped nuts to
> coat bottom ¾ of cookie to look like a caramel apple. You will need to
> do this somewhat quickly, as the caramel will run off if it takes you
> too long to coat it with nuts. Get it in the cup as soon as possible,
> and let it set for an hour or so. It takes a little practice to get
> the caramel the right thickness and temperature. Nuts need to be
> finely chopped or they will not stick, the finer they are, the better
> they will stick. Allow plenty of time, they are labor intensive but
> worth the effort.
>
> Notes: Walnuts work best, but you can experiment with your favorite.
>
> It seems the best time to add the food coloring to the dough is after
> it's partially mixed.

On Fri, 16 Dec 2011 19:50:03 -0800 (PST), JeanineAlyse
<[email protected]> wrote:

>On Dec 16, 5:52*pm, "gloria.p" <gpues...@comcast.net> wrote:
>> On 12/16/2011 5:09 PM, JeanineAlyse wrote:
>> > $29.95 Item 1624 Merkins Block Caramel.
>> How long does it keep before turning into a block of lead like the
>> individually wrapped candies?
>I keep mine in a kitchen cupboard and it does get hard, but not like
>the wrapped single candies do. Over past years any time I wanted to
>use it I simply set the wrapped block in a dish atop the washer in my
>garage to soften up quite well enough to cut easily. Day time temp in
>the garage here on the U.S. left can be 90 degrees though.
>...Picky

Having appliances in the garage is one thing I could get used to very
fast. Heating a garage in a Midwest winter isn't practical.

OH! What's a cupboard? Is that from the time of Davenports? <EG>

Lou

On 12/17/2011 5:52 PM, Lou Decruss wrote:

>
> Here ya go!
>
> Lou
>
> ----------------------------------------------------------------------------------------
> Taffy Apple Cookies
>
> ½ lb butter 16 oz. Kraft (or any) caramels
> 2 egg yolks ½ cup milk
> ½ cup powdered sugar 2-4 cups chopped nuts
> 2 ½ cups flour ½ teaspoon almond extract
> ½ teaspoon vanilla extract




Thanks.

gloria p