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Thanks For Another Successful Quacker Factory Cookie Exchange Show!

Posted by Quacker Factory 1354805589.053
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Thank you everyone for making out 3rd annual Cookie Exchange show a QUACK-tastic SUCCESS!  I know the weather made it difficult for some of you to make it, but thank you to all who attended!!

I love working with Leah & she was just as gracious and FABULOUS as ever!!  The audience was full of exuberance and excitement, and I KNOW everyone had a blast!!  My Quacker friends came in from all over the country to attend our show—Barbara the Quacker Cop—now Councilwoman, came from Florida, Karen from Texas, Coetta & Jeff from Indiana.  My Aunt Joan Marie and her friends Ruth & Carol attended the show too-it was really fun to have them there on the set with us during the show.  I was just THRILLED to see all of their loving faces in the audience!!

I’d like to take a moment to thank Mary Eckenrode from Cheryl & Co, who so graciously provided the yummy cookies for the audience.  WAY TO GO MARY!!!  I’d also like to thank our team at QVC for planning this show with us to make sure that everything came off perfectly!!  I’d also like to thank Kristy, who works with us, for all that she does, and for taking the photos that you see below!!

Another thank you goes out to Leah & the models for baking cookies and providing us with their yummy recipes!!  Enjoy them!!  I cannot wait to make them all for my holiday gift giving!!

If you can't get enough cookies, be sure to tune-in for David’s Cookie Exchange Shows – In the Kitchen with David on 12/9 at noon ET and 12/12 at 9pm ET, and 12/16 at noon ET (Holiday Feast show!) Check out some of his recipes below!

Check out David Venable's recipes!

Another year, another great show!!  If you missed the fun, maybe you can be in the audience next year for our FOURTH annual show!!   Take care, and until next time—Quack, Quack!

~Angel

 

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Maria’s Spritz Cookies

INGREDIENTS:

5 cups flour

4 egg yolks

1 1/2 cups confectioners sugar

1 lb soft butter 

Sprinkles or other decorations.

DIRECTIONS:

Mix together into a dough, put in a cookie press, use sprinkles to decorate before baking at 350 for 8 minutes. These cookies don’t rise and they cook very fast!

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Kerri’s Recipe

Saltine Toffee Cookies (allRecipes.com)

INGREDIENTS:

4 ounces saltine crackers

1 cup butter

1 cup dark brown sugar

2 cups semisweet chocolate chips

3/4 cup chopped pecans

DIRECTIONS:

Preheat oven to 400 degrees F (205 degrees C).

Line cookie sheet with saltine crackers in single layer.

In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread t cover crackers completely.

Bake at 400 degrees F (205 degrees C) for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces.

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Mary’s Recipe

Lemon Ricotta Cookies with Lemon Glaze

Recipe courtesy Giada De Laurentiis (FoodNetwork.com)

INGREDIENTS:

Cookies:

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 stick unsalted butter, softened

2 cups sugar

2 eggs

1 (15-ounce) container whole milk ricotta cheese

3 tablespoons lemon juice

1 lemon, zested

Glaze:

1 1/2 cups powdered sugar

3 tablespoons lemon juice

1 lemon, zested

DIRECTIONS:

Cookies:

Preheat the oven to 375 degrees F.

In a medium bowl combine the flour, baking powder, and salt. Set aside.

In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:

Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

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Kerin’s Recipe

Caramel Apple Cheesecake

INGREDIENTS:

2 cups all-purpose flour

½ cup finely packed brown sugar

1 cup butter softened

2 8oz packages of cream cheese softened

½ cup sugar plus 2 tbsp divided

2 large eggs

1 tsp vanilla extract

2 granny smith apples, peeled, cored & finely chopped

½ tsp cinnamon

¼ tsp ground nutmeg

½ cup caramel topping

Streusel topping:

1 cup firmly packed brown sugar

1 cup all-purpose flour

½ cup quick cooking oats

1 stick softened butter

DIRECTIONS:

Preheat oven to 350 degrees. 

In medium bowl, combine flour & brown sugar.  Cut in butter with a pastry blender until mixture is crumbly.  Press evenly in a 13x9x2” baking pan lined with heavy aluminum foil.  Bake for 15 minutes or until lightly browned.

In a large bowl beat cream cheese and half cup sugar in electric mixer at medium speed until smooth.  Then add eggs 1 at a time and then the vanilla.  Stir to combine.  Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tbsp sugar, cinnamon & nutmeg.  Spoon evenly over cream cheese mixture.  Then layer Streusel topping evenly over everything.  Bake for 30 minutes or until filling is set.  Let cake cool—drizzle with caramel sauce before serving.

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Leah Williams's Cookie Recipes into the blog:

Snowman Nutter Butter Cookies

INGREDIENTS:

1 package Nutter Butter Sandwich Cookies

1 package Nestle White Chocolate Chips

1 package M&M Large Bag

1 Tube Black Decorator Icing (use a plastic zip bag cut with a small opening at the corner to dispense the icing)

1 package Orange Tic Tacs

DIRECTIONS:

Melt white chocolate chips according to directions

Dip nutter butter cookie in white chocolate to coat completely

Add two same colored m&ms for buttons and a tic tac for the nose while the chocolate is still soft

Let the cookie cool until firm

Fill the plastic zip bag with the icing and cut a small hole in the corner

Dot the cookies with the icing -- two dots for eyes, five dots for mouth

Repeat for as many cookies as you would like to make

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Christmas Tree Round Cookies

INGREDIENTS:

Sugar Cookies (Homemade recipe below or Ready-made Cookie Dough)

1 Can Vanilla Frosting

1/4 cup Confectioners Sugar

Mini M&Ms (separate out green, yellow and brown)

Homemade Sugar Cookie Ingredients:

1 1/2 cups softened butter

2 cups granulated sugar

4 eggs

1 teaspoon vanilla extract

5 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

DIRECTIONS:

Combine butter and sugar in a large bowl until creamy. Beat in the eggs and vanilla. Stir in the flour, baking powder and salt. Cover and chill the dough for 2 hours.

Preheat oven to 400 degrees.

Roll out cookie dough on floured surface. Use a glass or cookie cutter to cut into rounds. Place cookies on nonstick cookie sheet and bake for 6-8 minutes. Let cool.

DECORATING:

Combine canned frosting and confectioners sugar and blend to a creamy consistency

Apply layer of frosting to cooled cookies

Place m&m's on the cookies in the form of a tree: 6 green (three on the bottom row, two in the middle row, one on top) 1 yellow for the star, 1 brown for the trunk.

Blog Author Posts
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AuntJudyQ1354923854.333208 PostsRegistered 9/11/2010

Hi Angel,

Loved the cookie exchange show and have printed out the recipes to make soon. I have a request. Could you put more information on these blog pages like you do with facebook. I (like a lot of other fans) don't do facebook therefore we aren't afforded all the same things that facebookers are and so we miss out on a lot. Everyone (even all the QVC staff and hosts) assumes that everyone does facebook, twitter, etc. and it isn't so. I tried facebook and don't like it. You can't ever get on there without everyone getting in your business. I like the old fashioned email. Also, there is nowhere on your Quacker Factory site to EMAIL you. I've been looking and have wanted to give suggestions/ideas but can't get anything to you. Could you post an email address or something. I tried emailing you and Jeanne on the old website but never got responses/replies to anything. Looking forward to your next shows. I have been a Quacker since the very first day Jeanne appeared on air. Love the clothes and the direction the line has taken. I do still have my whimsical sweaters from years ago and will never let them go. Love to sparkle and shine. Would love to see more pull on pants in SHORT LENGTHS that are stretchy.. Would also love to see a full length fleece robe.

moped1355334761.97317 PostsRegistered 3/8/2012

{#emotions_dlg.biggrin}Loved Jean but also love you. You could be her daughter you are a lot like her from what we see on TV. Like the other reply, I don't do facebook, twitter and all the other and do not want to, but you all are leaving us out because we don't. The whole world is not going electronic for everyone to be in their business.

I just want to share that I still love the clothes but most of tops are mostly cotton and I would prefer more Polyester as cotton is hot to me and is uncomfortable but I do love the bling and tops that are 29" . For us long waisted people or long torso the others are too short. You can be 5'10" and have a short torso and 5'5" and have long torso. You make the best leggings on QVC but waistband could be shortened (or rise). I don't like them to come way up. Otherwise they are wonderful especially the Dream Jeannes. They are not too tight and look and feel great. {#emotions_dlg.thumbup}LOVE.

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