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Thanks For Another Successful Quacker Factory Cookie Exchange Show!

by Quacker_Factory on ‎12-06-2012 11:53 AM

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.

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