What is the best way to ship cookies without them getting stale and broken all up?
good one ( pesto) 1 1/2 ounces Toasted pine nuts 3 each Garlic cloves, minced 1/2 ounce Salt 10 1/2 fluid ounces Olive oil 4 ounces Basil leaves, washed and dried well 2 ounces Parmesan cheese, gratedDIRECTIONS: 1.Place nuts, garlic, half of the salt, and half of the olive oil into a blender or food processor fitted with the blade attachmentBlend to a paste, about 1 minute2.Begin adding basil leaves gradually and blend on and off to incorporate basil into the emulsionAdd the additional oil gradually until the paste is thoroughly combined3.Adjust the seasoning with salt as neededAdd the Parmesan cheese and blend just before servingPesto should be stored under refrigeration with a layer of oil across the surface (hummas) INGREDIENTS: 2 cloves garlic, peeled and crushed 30 ml olive oil 1 (15 ounce) can garbanzo beans, drained, liquid reserved 9 g sesame seeds salt and pepper to taste DIRECTIONS: 1In a medium saucepan over medium heat, cook and stir the garlic in olive oil for approximately 3 minutes, until tender2Place garbanzo beans in a blender or food processor with approximately 1 teaspoon reserved liquidProcess until smoothMix in the garlic, sesame seeds, salt and pepperBlend to desired consistency, increasing the amount of reserved garbanzo bean liquid as desiredChill in the refrigerator until servingthanks chef Richard
Homemade garlic-cheese bread: 1 cube real butter 3-4 cloves garlic, minced extra sharp cheddar cheese or shredded parmesan cheese (found by the deli) Saute together garlic and butter about 5 minutesSpread on fresh sliced french bread with a pastry brushHeat under the broiler until light brownAdd cheese to each pieceReheat just until cheese is melted, but not brownYummy!!
Brush it with Olive oil and roast itEnjoy with your choice of bread and cheeses,fruitsDelicous and mildPreheat oven to 350°FCut top 1/4 inch off heads of garlic to expose clovesPlace garlic in small baking dishAdd oil and sprinkle with salt and pepper; toss to coatTurn garlic cut side upCover tightly with aluminum foilBake until garlic skins are golden brown and cloves are tender, about 55 minutesCoolSqueeze garlic cloves from skins.
The type of cookie you ship makes a big differenceThe best to ship are bar, drop, or fruit cookiesUse a cardboard box, aluminum tin, or styrofoam container lined with aluminum foil or plastic wrap for shippingWrap the cookies in plastic wrap in groups of 4-6 and then put into a large plastic bag before placing into boxPut heaviest cookies on bottom and pad layers with crumbled newspaper or paper towelsBe sure to label the outside of the box 'Perishables' to insure quick delivery and careful handle.
