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aussieannie
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| Posted: March 04 2007 at 3:48pm | IP Logged
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I have my House on the Hill catalogue in front of me and I am preparing for Easter celebrations as I want to order my molds in time for Easter Saturday when I will get the baking done.
Here is their Easter molds there are some for Passion Week (scenes on the crucifixion and scourging etc.) and of course Easter itself, lots of Pascal Lambs and Resurrection scenes.
I bought my first mold before Christmas, it was Radiant Star and it had the little Child Jesus nestled in this beautiful star, we gave them as gifts to our loved ones during the season. (You can click on the molds a couple of times, for a lovely, big picture showing the fine detail.)
There are a few I like for Easter, the Double Lamb so that they can be joined back to back with icing in the middle like traditional yo-yo biscuits.
The Resurrection looks like a good one for making a big family size biscuit (US cookie).
The Large Pascal Lamb also is eye catching and is a bit smaller than the resurrection biscuit.
Also for making square yo-yo style biscuits the Heaven and Earth rolling pin is tempting me, as it has many Passion/Easter scenes and then it can be used for other religious feasts throughout the year, also it looks easier and quicker, in it's use.
Look at this beautiful one of the Crucifixion you could use it for the feast of The Triumph of the Holy Cross in September as well!
So many to choose from......
I discovered something when I was making my Radiant Stars at Christmas, that I could use a plain biscuit receipe and get the same effect as the springerle, as far as the imprint was concerned, for those hesitant to use the molds due to the springerle receipe, you could use this one:
Basic Biscuit (Cookie)
Preheat the Oven to 315oF. Line baking tray with baking paper. Beat together 125g (4oz) cubed butter and 1/2 cup caster sugar until creamy. Add 1 egg and 1/4 teaspoon vanilla essence and beat well. Sift 1 cup of plain flour and 1 cup of self-raising flour and fold in to form a soft dough. Turn out onto a sheet of baking paper, cover with another sheet and roll out to 1/4inch thick. Using biscuit cutters, cut out shaps and place on the tray. Bake in batches for 10-15 minutes, or until lightly golden. Cool on a wire rack, then spread with your choice of topping. Makes 50 biscuits.
I can't guarantee that all the molds will work well with this receipe but it has worked well with me so far.
Here are some great fillings for the Double Lamb mould or the Heaven and Earth being joined end to end are:
Caramel Filling, Lime Butter Filling, Chocolate & Peanut, Orange Cream Cheese, Peppermint...
I hope to post some pictures when I make them this Easter.
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onemoretracy
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| Posted: March 04 2007 at 8:26pm | IP Logged
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I just had to click on this and see what you were talking about and Oh MY Goodness! These molds are all beautiful! Thanks a lot bc now I am drooling over these 
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JennGM
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| Posted: March 05 2007 at 11:11am | IP Logged
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 Anne, I've been trying to figure out how you could have a mold impression on biscuits. It wasn't until now that I remembered that you follow the tradition of "biscuits" being the American "cookies". It all makes much more sense now!
I've been eyeing these lamb cookies...perhaps that will give you some inspiration!
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aussieannie
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| Posted: March 05 2007 at 1:39pm | IP Logged
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I've got to ask now - what is a biscuit in the US? We know what cookie is (the Cookie Monster educated us  ) but the word is never really used.
I saw those lamb cookies!! It's a great site in general, I believe they are very popular and ususally sell out at some point - it is great to think I can make them over here - I am really looking forward to it!
These sort of things make great fund-raisers for parishes etc. too.
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stefoodie
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| Posted: March 05 2007 at 1:57pm | IP Logged
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Here you go Anne:
They're kinda like scones, except lighter and usually in in round shapes rather than wedges.
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JennGM
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| Posted: March 05 2007 at 3:08pm | IP Logged
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wikipedia shows the difference. I love American biscuits with butter and jelly. Yummy! 
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aussieannie
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| Posted: March 06 2007 at 3:38am | IP Logged
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So our scones are your biscuits.....dare I ask what food you use the word 'scones' for? I find it intriguing that you use the same words but that they apply to some other food...
Oh 'jelly' Jenn, we call that 'jam' and 'jelly' is the red (or other coloured) wobbly, clear-like flavoured ...stuff (sorry the only word I can think of) made from gelatine that you serve with ice-cream.
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Karen T
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| Posted: March 10 2007 at 10:34pm | IP Logged
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aussieannie wrote:
So our scones are your biscuits.....dare I ask what food you use the word 'scones' for? I find it intriguing that you use the same words but that they apply to some other food...
Oh 'jelly' Jenn, we call that 'jam' and 'jelly' is the red (or other coloured) wobbly, clear-like flavoured ...stuff (sorry the only word I can think of) made from gelatine that you serve with ice-cream. |
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I'm not exactly sure what our "scones" are but I think they are sweet, whereas American biscuits are not sweet at all. They are somewhat fluffy inside but have a crisp brown top and bottom. Can be used at breakfast with butter and jam, or with supper to sop up gravy from a pot roast, etc.
The difference between jam and jelly here is that jelly has been strained before it sets so there is no actual fruit pieces. Generally, grape or apple flavors are used for jelly, and strawberry, blackberry, blueberry, peach are more commonly used in jams, but you can do jellies from them too. I make strawberry jam every year after we pick strawberries at the local farm.
Our strawberry jam adventure
Karen T
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aussieannie
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They are great pics Karen, we have done this too in strawberry season, the children just love it. I hope to take a crack at making jam when the season comes around again in Australia - I would like to try and make it without sugar.....our scones are absolutely perfect with jam!
I think I have settled upon the double lamb mold and the Large Pascal Lamb mold, I so wish we had such great shops and companies in Australia!
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aussieannie
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| Posted: April 09 2007 at 8:02pm | IP Logged
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I have taken a photo of the cookies, the large Pascal Lamb and the Double Lambs which I made into 'yo-yo cookies'
I used a cookie receipe with white chocolate in it and also a gingerbread receipe.
We placed them in cellophane bags to give as gifts and they were 'ooohed and aaaahed' over!
Here is a picture:
We hope to continue gift giving with these biscuits throughout the Easter season and make plenty of batches of the yo-yo cookies for the house, keeping the "Magic Faraway Tree" Cookie Jar full!
Here is a picture of my treasured cookie jar - bought it at a garage sale for $5!
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chicken lady
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Those are beautiful, you are an inspiration.
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ElizLeone
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Oh my goodness, these are just amazing!
Thank you so much for sharing the photos of your cookies. I'd love to try my hand at this some day.
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MaryM
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Annie, those cookies turned out great - they look professional. What a wonderful gift for the Easter season.
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momtomany
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Wow! They are just beautiful!
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JennGM
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| Posted: April 13 2007 at 4:21pm | IP Logged
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 Anne, they are just beautiful. Thanks for sharing the pictures. What a wonderful way to share the Easter joy.
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4Real Forums : Domestic Church
Topic: Cooking & preparing for Easter cookies
