[Rzepecki]

Originally Posted by asianthree

We go to Disney every 4 weeks, for 2-3 days. Zip over to DS for Gideon’s, as long as the line is less than an hour. (The longest wait was 2 hours and 46 minutes that I know of).
We buy one each of Pistachio Toffee Chocolate Chip, Peanut Butter Crunch, and Triple Chocolate. One slice of True Red Velvet, and a Peanut Butter Cold Brew. The cookies are so large 1/4 is more than enough at a sitting. We freeze them cutting in (1.5oz) quarters.

The cake takes us 3-4 days at 6-7 layers it’s a large slice. I make traditional Southern Red Velvet cake, but it just too much, unless all the kids come down.

My Triple Chocolate Traverse City Cherry Cookies are 5oz, I make a batch keep a few and ship the rest to our sons. I don’t bake with sugar, only local honey or stevia fresh leaf.

I would love your recipe for Triple Chocolate Traverse City Cherry Cookies if you feel like sharing.

[airstreamingypsy]

I love the original Toll House chocolate chip cookies. I can buy the dough already made, then just separate them on a cookie sheet and in a few minutes I'm enjoying them.

[asianthree]

Originally Posted by Rzepecki

I would love your recipe for Triple Chocolate Traverse City Cherry Cookies if you feel like sharing.

I have southern recipes that date back to 1800s handwritten from great great grands and forward. They all use sugar.

The Triple chocolate is from German side of family who raised 🐝. So only honey is used, depending on what type you use changes the amount.
I have tried to convert to sugar but it never comes out the same. I added to the 130yo recipe traverse city, cherries, changing clover honey to forest honey.

My recipe would be set you up to fail until I can switch it to sugar

[paulajr]

These comments!!!!
I can’t wrap my mind around the fact that so many people never leave the small circumference of where they live!!
In the last week we have shopped in the new Target, had lunch in Middleton and driven around Spanish Springs to see the renovations. Oh..and played golf at Orange Blossom!

Originally Posted by Bill14564

Both should be in that same area but I haven't ventured over in a while to actually see them.

[ByebyeMichigan]

Proofread your headline before posting please ……

[Taltarzac725]

Originally Posted by ByebyeMichigan

Proofread your headline before posting please ……

I take care of my mother who has Alzheimer's sometimes I need to get to her side quickly. The typo could not be changed for the title.

[Rzepecki]

Originally Posted by asianthree

I have southern recipes that date back to 1800s handwritten from great great grands and forward. They all use sugar.

The Triple chocolate is from German side of family who raised 🐝. So only honey is used, depending on what type you use changes the amount.
I have tried to convert to sugar but it never comes out the same. I added to the 130yo recipe traverse city, cherries, changing clover honey to forest honey.

My recipe would be set you up to fail until I can switch it to sugar

I have no problem using honey. I keep star thistle honey from Sleeping Bear Farms in my pantry.

[CFrance]

Originally Posted by asianthree

I have southern recipes that date back to 1800s handwritten from great great grands and forward. They all use sugar.

The Triple chocolate is from German side of family who raised 🐝. So only honey is used, depending on what type you use changes the amount.
I have tried to convert to sugar but it never comes out the same. I added to the 130yo recipe traverse city, cherries, changing clover honey to forest honey.

My recipe would be set you up to fail until I can switch it to sugar

Why not just give the recipe and let the poster play with it? Many of us are experienced bakers.

[Bill14564]

Originally Posted by Bill14564

Both should be in that same area but I haven't ventured over in a while to actually see them.

Originally Posted by paulajr

These comments!!!!
I can’t wrap my mind around the fact that so many people never leave the small circumference of where they live!!
In the last week we have shopped in the new Target, had lunch in Middleton and driven around Spanish Springs to see the renovations. Oh..and played golf at Orange Blossom!

World traveler, are you?

In the past week I've been up to Palmer, over to Leesburg (by car, an exception), and expect to be at Sawgrass today but it has been a slow week due to having work done on my house. When I'm home I travel by golf cart if at all possible which means I'll choose destinations that are golf cart accessible and the Trailwinds area is not. My "small circumference" has a radius of 11 miles which is pretty much the full extent of the Villages.

I just didn't happen to have a need to go to ABC or Lowes in the past 30 days to see what had recently opened in that area.

[Ktygrett]

Originally Posted by David114

Try Red Rooster Cookie Jar in Lady Lake. Small store, owned by local woman, makes great cookies and does local neighborhood social presentations. Well worth checking her out

Her cookies are outstanding. And reasonable. I believe they also deliver. I highly recommend
red Rooster. She is also a small business person, trying to make it, and deserves support.
Btw, she is a Villager.

[Taltarzac725]

Originally Posted by Ktygrett

Her cookies are outstanding. And reasonable. I believe they also deliver. I highly recommend
red Rooster. She is also a small business person, trying to make it, and deserves support.
Btw, she is a Villager.

I love Red Rooster. They dropped off my Mom's cookies with a box of confetti included. The box also had the treats. Very friendly delivery person too

[asianthree]

Originally Posted by Rzepecki

I would love your recipe for Triple Chocolate Traverse City Cherry Cookies if you feel like sharing.

Originally Posted by CFrance

Why not just give the recipe and let the poster play with it? Many of us are experienced bakers.

So here you go. I use the teacups/saucer she gifted me as a child, and all her handwritten recipes in German. So it was hard to get correct spelling because her handwriting was like chicken scratching. I spoke German as a child, but most has escaped me.
I am sure there are easier recipes on the web.


(3) knobs Lard…so I use about 1/2 stick of soft butter & splash of heavy cream

(1 Blue Teacup) Uni…. About 1/4c of thin honey clover or 1/8c of thick forest honey. Other honey like Lavender makes it taste odd in my experience.

Half blue Teacup Brauner… 1/8c equates to molasses, depending quality&depth

Pinch Salz.. I use less salt in batter, and sprinkle course on top

(2) small Ei…2 small eggs, or 1 large..no double yolk changes consistency

Handful Kakaopulver..powder cocoa (she made her own) about 1/4c give or take quality of cocoa

(2) handful Schokotroofchen.. She used homemade chocolate finely chopped. I add more or less depending on sweetness from honey and molasses.

Finally this is where becomes interesting. My Great Grandmother spoke only German, partially blind, everything was by feel. (I can make a great strudel)

Last ingredient is Weizenmehl… Flour. Her flour was ground, I think she triple shifted, so silky, and hard to equate. I use cake and regular equal mix. I don’t measure amount used, taught by feel. German to English…..medium roll.
Because honey and molasses is sweeter and creates more liquid I add flour until semi stiff medium to stir. So kind of drop cookie consistency, firm, but doesn’t easily spread.

I bake at 325 middle of oven, in round 3” German molds. So top and bottom have a crisp texture, inside is cookie texture. I also don’t know how long to bake, I was taught by smell and feel. I have never used a cookie sheet, because it wasn’t how I was taught.

At Christmas I use German tree ������ molds, about 5oz each. Last 5 years, Adding chopped cherries to mold, then add the batter. Makes very pretty cookies.

It has taken my boys over 2 years to get this cookie recipe perfectly. (They still are a work in progress with strudel). All because of the honey/molasses, and the feel of the batter.

In the beginning I would abandon this recipe unless I was with my Great Gran. Now I can close my eyes when I slowly add flour and remember how the batter should feel with her hands wrapped around mine.

I have chicken recipes that use all the chicken and measuring with saucer, teacups, and coffee cup.

Have fun.

[Eg_cruz]

Originally Posted by David114

Try Red Rooster Cookie Jar in Lady Lake. Small store, owned by local woman, makes great cookies and does local neighborhood social presentations. Well worth checking her out

Love the Red Rooster Cookies Jar

[Aces4]

Originally Posted by asianthree

So here you go. I use the teacups/saucer she gifted me as a child, and all her handwritten recipes in German. I spoke as a child, but most has escaped me.
I am sure there are easier recipes on the web.


(3) knobs Lard…so I use about 1/2 stick of soft butter & splash of heavy cream

(1 Blue Teacup) Uni…. About 1/4c of thin honey clover or 1/8c of thick forest honey. Other honey like Lavender makes it taste odd in my experience.

Half blue Teacup Brauner… 1/8c equates to molasses, depending quality&depth

Pinch Salz.. I use less salt in batter, and sprinkle course on top

(2) small Ei…2 small eggs, or 1 large..no double yolk changes consistency

Handful Kakaopulver..powder cocoa (she made her own) about 1/4c give or take quality of cocoa

(2) handful Schokotroofchen.. She used homemade chocolate finely chopped. I add more or less depending on sweetness from honey and molasses.

Finally this is where becomes interesting. My Great Grandmother spoke only German, partially blind, everything was by feel. (I can make a great strudel)

Last ingredient is Weizenmehl… Flour. Her flour was ground, I think she triple shifted, so silky, and hard to equate. I use cake and regular equal mix. I don’t measure amount used, taught by feel. German to English…..medium roll.
Because honey and molasses is sweeter and creates more liquid I add flour until semi stiff medium to stir. So kind of drop cookie consistency, firm, but doesn’t easily spread.

I bake at 325 middle of oven, in round 3” German molds. So top and bottom have a crisp texture, inside is cookie texture. I also don’t know how long to bake, I was taught by smell and feel. I have never used a cookie sheet, because it was how I was taught.

At Christmas I use German tree ������ molds, about 5oz each. Last 5 years, Adding chopped cherries to mold, then add the batter. Makes very pretty cookies.

It has taken my boys over 2 years to get this cookie recipe perfectly. (They still are a work in progress with strudel). All because of the honey/molasses, and the feel of the batter.

In the beginning I would abandon this recipe unless I was with my Great Gran. Now I can close my eyes when I slowly add flour and remember how the batter should feel with her hands wrapped around mine.

I have chicken recipes that use all the chicken and measuring with saucer, teacups, and coffee cup.

Have fun.

Good of you to take the time to share this recipe, thank you! It shouldn't take too much to recreate the cookies for us, many mothers taught their kids to use : lard the size of an egg, or enough vinegar in that recipe until it tastes right and so on. Do you use a solid dark chocolate or light chocolate and it would be unsweetened, right?

[asianthree]

Originally Posted by Aces4

Good of you to take the time to share this recipe, thank you! It shouldn't take too much to recreate the cookies for us, many mothers taught their kids to use : lard the size of an egg, or enough vinegar in that recipe until it tastes right and so on. Do you use a solid dark chocolate or light chocolate and it would be unsweetened, right?

Original recipe was just her homemade cocoa and chipped chocolate. My guess was not sweetened because they only used honey. Even with bitter chocolate the honey takes over. Fair warning cookies with honey never get hard. So always soft. I hate soft cookies because that’s all I had growing up with no sugar everything honey. That why I have tried to convert to sugar but they just won’t release from molds.

When the kids were small I used her sweet homemade chocolate and cocoa. As they got older we added dark semi sweet. So it became triple chocolate, then one year the boys were eating cherries i dried and wanted to add them. So triple chocolate Traverse City Cookies was invented.
Today they used freshly dried cranberries, so no chopping. Oldest has taken the recipe higher level and added rolled oats.

My southern roots cooking was teacup, dessert spoon, saucer, knob, pinch, smidgen, handful, dollop, and a glob. Although baking is supposed to be a science, by background is far from it. My Blackberry jam cake recipe is over 150yo that I swear weighs 5lb. My aunt made 15 with only a wooden spoon every Christmas. I damn near killed my 28lb lift Kitchen Aid with that recipe.