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I haven't had a problem before, maybe it is with the new forum, but I'm having trouble finding Champagne's rolled sugar cookies. I even just typed the word cookie and it only came up with 1 post. Any ideas?

I've run into the same problem and reported it to Melinda. I tried to search prime rib and also creamed spinach and came up with nothing. I know there have been several posts on both topics.

Wow, yea there sure has been over the years many recipes. Ack, what will we do without being able to come online and print out our favorites?

Carrie, there's definitely something wrong with the search function here. This is the recipe I use...

Roll and Cut Sugar Cookies

Note: Do not use insulated cookie sheets as the cookies may spread more while baking.

2 cups sifted all-purpose flour, plus more for work surface
1/4 tsp. salt
1/2 tsp. baking powder
1 stick butter, room temp. (I use salted butter for these)
1 cup sugar
1 large egg, room temp.
1 1/4 tsp. vanilla

In a large bowl, sift flour, salt and baking powder; set aside.

In the bowl of an electric mixer, beat butter and sugar on medium speed until fluffy. Beat in eggs and vanilla. Add flour mixture and mix on low speed until thoroughly combined.

Divide dough in half into 2 flat disks and wrap tightly in plastic wrap. Chill about at least one hour. If freezing, wrap in plastic wrap then heavy-duty foil. I store the foil-wrapped packages in Ziplock freezer bags. Thaw in fridge overnight.

Preheat oven to 375. Have parchment-lined baking sheets ready.

Remove dough from fridge. If it’s very hard, let it stand at room temp to soften slightly.

Dust work surface with flour. If dough still feels hard, whack it several times with your rolling pin to help soften. Roll dough to about 1/4-inch thickness (thinner or thicker depending on your own taste), stopping often to release the dough by running an offset spatula under it. Dust with flour as necessary to prevent dough from sticking. Cut into desired shapes and transfer to prepared baking sheets with wide spatula (make sure you always place cookies on cool baking sheet). Dough can be re-rolled and cut...cookies will become tough if dough is rolled too often.

Place baking sheets in fridge and chill until dough is firm, about 10-15 minutes. Bake about 10 minutes or until edges just begin to lightly brown, rotating halfway through baking time. Baking time will be slightly longer for thicker cookies. Cool on wire racks.

Optional - Royal Icing

Note: If you don't want to use pastry bags or squeeze bottles, you can simply use a small spatula/spreader to ice the cookies. However, pastry bags and squeeze bottles make things easier. The consistency of the icing is important depending on if you're piping or flooding (filling in a larger area with thinner icing). I use meringue powder vs. raw egg white in my icing. You can buy it at Michael's (along with the pastry bags, tips, food coloring and other decorating items) and some markets sell something called "Just Whites" which is meringue powder. This recipe can be halved if you'd like to make a smaller amount.

1 1-pound box confectioners' sugar
5 T. meringue powder (or 2 large egg whites)
Scant 1/2 cup water
Few drops lemon juice (optional)
Food colorings (I use the gel paste colorings)

Combine sugar, meringue powder, water and lemon juice in bowl of electric mixer and beat on low speed. Mix until fluffy yet dense, 7 to 8 minutes. Use immediately or transfer to airtight container (it will harden if exposed to air). Beat well with spatula before using.

To thin icing for flooding, stir in additional water 1 tsp. at a time. Test consistency by lifting spoon and letting icing drip back into bowl. A ribbon of icing on the surface should remain for 5 to 7 seconds before settling back.

To color icing, dip the tip of a toothpick into the food coloring and gradually mix into the icing with the toothpick until desired shade is reached. I use plastic spoons for stirring. Fill pastry bags. Keep filled pastry bags standing upright in tall glass with damp paper towel in bottom of glass.

Thank you so much Champagne. I have copied it to my own document folder.

Melinda's reaction was 'Ah geez' She has been very sick for the last week and wasn't even on the air this last weekend. What we heard was the 'best of' put together at the last minute by Maria. She was very upset that she could not be for us there this last weekend. She will try to be in the office this coming Wednesday and will look into this problem. Needless to say having been off sick for a whole week has really put her behind.

Thank you Leni for being our voice over here. I hope Melinda feels better soon.

Leni, here is the recipe that Champagne posts for spinach gratin. I am glad I had that one saved. I'm making prime rib and this on Saturday. It is so good.

Spinach Gratin (from Ina Garten)

Serves 8

4 tablespoons (1/2 stick) butter (I use about 3 T.)
4 cups chopped yellow onions (I use about 3 cups)
1/4 cup flour
1/4 teaspoon nutmeg
1 cup heavy cream
2 cups milk
5 10-oz. pkgs. frozen chopped spinach, defrosted (I use 3 16-oz. bags from Trader Joe's), and squeezed dry (a potato ricer works great to get all the liquid out)
1 cup freshly grated Parmesan cheese, divided
1 tablespoon kosher salt (I know...a lot of salt! I use about 1/2 T. which it does seem to need)
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese (or other Swiss cheese; Fontina is also good)

Preheat the oven to 425.

Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season to taste with the salt and pepper.

Transfer the spinach to a buttered baking dish (see Note below) and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for about 25 minutes or until hot and bubbly.

Note: I use an oval gratin dish for this recipe that measures about 12x9x2.

Carrie, thanks for reposting the recipe. Leni, I always assemble it a day or two ahead and just bring it to room temp before baking. Also, I don't put the two cheeses on top until right before baking.

Thanks for posting the recipe. I usually roast a turkey for Christmas but this year I decided that it was too much turkey all at once. So I ordered a rime rib from my favorite meat market, Jim's Fallbrook Market. They carry Harris beef, Distal free range turkeys, and American Kobe beef. It's the old fashioned mom and pop market but with primo food. I'm planning on the roast, spinach, Yorkshire pudding and not sure what other side dish. Probably creme brulee for dessert. My problem is going to be that all of us like medium rare but my husband wants medium well, no pink at all. I guess that I will have to have the butcher cut his portion off and cook it seperately.

Leni here are some side dishes Source: Harris Ranch I have made them before and go well with rib roast.

Roasted Mushrooms
Category: Appetizer
Level: Easy
Rated:
Source: Harris Ranch
Description:
"Harris Ranch Favorites"
Estimated Times:
Preparation - 1 hr | Cooking - 1 hr | Ready in - 1 hr | Servings - 0
Ingredients:

3 cups button mushrooms, cleaned
1/2 cup Spanish onions, chopped
1 clove garlic, chopped
1 spring thyme and rosemary
2 tbsp. Olive oil
1/4 cup cooking sherry
1/2 cup beef stock


Directions:

1.. Place mushrooms in an oven-proof pan and toss with onion,
rosemary and olive oil. Add sherry wine and beef stock and season with salt
and pepper. Cover and bake in the oven for 30 to 40 minutes at 325°or until
mushrooms are tender.






Sautéed Onions
Category: Side Dishes
Level: Easy
Rated:
Source: Harris Ranch
Description:
"HRF"
Estimated Times:
Preparation - 10 mins | Cooking - 10 mins | Ready in - 10 mins |
Servings - 0
Ingredients:

3 cups yellow or red onions, sliced thin
4 oz. butter
1 tbsp. black pepper
1 tbsp. thyme
2-3 oz. cooking sherry


Directions:

1.. Sauté in butter over medium heat for 6-8 minutes, stirring
constantly. Add black pepper and thyme and cook for 1 minute over high heat.
Add sherry wine, cook 2 minutes and serve.

Sounds good. Thanks Kim.