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🎄Luckycharmz Christmas Recipe Contest🎄 - Its the holiday season, and we all look forward to our family and friends coming over to visit. And of course eat some yummy food. Well Lucky needs some holiday recipe inspiration this year. So I thought it would be fun to have a recipe contest. :D - The Rules - 1. Everyone is welcome to enter (including SA's) 2. You may enter as many recipes as you want. 3. Each recipe gives you one chance to win (If you submit 2 recipes, you get 2 entries etc.). 4. You may only win one prize, per farm. 5. All recipes are welcome. 6. Please make each submission, its own post. 7. If you dont win, dont worry I will be doing more giveaways in the future. 8. Have Fun! :) - The Prizes Prizes will be randomly drawn. Each entry gives you an additional entry. You may enter for any/all prizes that you wish. But you can only win 1 prize per farm. - 1 - Sven 2 - 3 month upgrades/rerolls 5 - WWE combo studs 2 - WWE combo Mares 4 - WEE combo mares 1 - ✨Pennywise Straw 1 - ✨ Harahel Straw Ebs prizes will also be available (10,000 - 250,000) - More horses may be added, If you would like to look at them. You can find them here: - Ends Tues. Dec. 20th, 2022 10 PM Gametime |
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Name - # - Gifts you would like. Recipe |
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Stable name: Fareli Stable number: 329653 Gifts: Ebs is fine (: Recipe: One of my favorites, Snowball cookies! - 1 c.
all-purpose flour - 1 1/2 c.
walnuts, very finely chopped - 1/4 c.
granulated sugar -
Pinch kosher salt - 1 tsp.
pure vanilla extract - 1/2 c.
butter, chopped and softened - 1 c.
powdered sugar -
- Preheat oven to 350° and line a large cookie sheet with parchment. In a large bowl, mix flour, walnuts, granulated sugar, salt, and vanilla. Add butter and, using your hands, combine everything until mixture resembles a coarse meal.
- Form dough into small balls and place on prepared cookie sheet.
- Bake 15 minutes.
- When they’re still warm but cool enough to touch, roll cookies in powdered sugar.
- Set aside on a rack to cool completely. When cool, dust again in powdered sugar
----------------------------------------------------------------------------------------------------------------------- Another one of my favorites, Pinwheel cookies (Christmas edition)! - In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl using a hand mixer (or in the bowl of a stand mixer, fitted with a paddle attachment), beat butter and sugar together. Add egg and beat until incorporated, then add extract. Add dry ingredients and beat until just combined.
- Divide dough in half, keeping one half in mixing bowl. Add red food coloring and mix until desired color is reached. Shape each dough into a square that is roughly ½” thick. Wrap in plastic wrap and refrigerate until firm, about 30 minutes.
- Place red dough between two sheets of parchment paper and roll into a rectangle that’s about 1/4" thick. Repeat with white dough. Take top sheet of parchment paper off of each dough. Place red dough on top of white dough, dough sides facing each other. Gently press on top of dough to help seal together.
- Remove top parchment paper and trim sides to match up evenly. Starting on a long side, use the bottom parchment paper to help roll dough tightly in to a log. Roll log on the counter a few times to help seal the edge. Wrap in plastic wrap and refrigerate until firm, at least 1 hour and up to overnight.
- Preheat oven to 350°. Line 2 large baking sheets with parchment paper. Place sprinkles on a medium plate. Using a sharp knife, slice cookies 1/2” thick and roll edges in sprinkles. Place on baking sheets 2” apart.
- Bake until edges are set and just starting to turn golden, 10 minutes.
Hope you enjoy <3 |
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Sorry about the non-separated posts >.> |
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Rocking Horse Farm. 306971 Ebs or sven would be wonderful! Trifle. Either store bought or freshly made Pound cake. fresh whipped cream Strawberries blueberries bannas vanella pudding
Cut up the pound cake in peices and put it in a bowl. ( A triffle bowl works)
Then you put the pudding down and smooth it. then the Whipped cream and smooth it down. Then the fruits, and reapeat. It really does not matter how you do it but the bottom must be the pound cake and the top must be the whipped cream and then the fruit. |
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Rocking Horse Farm. 306971 Ebs or sven Buckey Balls Prep Time: 45 mins Cook Time: 10 mins Additional Time: 30 mins Total Time: 1 hrs 25 mins Servings: 60 Yield: 5 dozen Ingredients 4 cups sifted confectioners' sugar 1 ½ cups creamy peanut butter ½ cup unsalted butter, softened 1 teaspoon vanilla extract 6 ounces semi-sweet chocolate chips 2 tablespoons shortening Line a baking sheet with waxed paper; set aside. Combine confectioners' sugar, peanut butter, butter, and vanilla in a large bowl; mix together with your hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on the prepared baking sheet and refrigerate until ready to coat with chocolate. Combine chocolate chips and shortening in a metal bowl over a pot of simmering water. Stir occasionally until melted and smooth. Remove from the heat. Remove chilled peanut butter balls from the refrigerator. Insert a wooden toothpick into a ball, and dip into the melted chocolate until coated. Return to the baking sheet, chocolate-side down, and remove the toothpick. Repeat Step 5 to coat remaining balls. Refrigerate coated balls until set, about 30 minutes. Make the peanut butter dough and roll into balls. Refrigerate. Melt the chocolate and shortening together in a double boiler. Insert a toothpick into each chilled ball and dip in the chocolate. . Remove the toothpicks and chill until set. |
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Stable name: Fareli Stable #: 329653 Prize: Ebs or Upgrades ---------------------------------------------------------------------- Chocolate peppermint brownies 2 sticks unsalted butter, cut into small pieces, plus more for greasing 1 pound bittersweet chocolate, chopped 2 teaspoons pure peppermint extract 4 large eggs 1 3/4 cups packed light brown sugar 3/4 cup all-purpose flour 1 teaspoon fine sea salt 4 candy canes, crushed (1/3 cup) -
Preheat the oven to 350°. Butter a 9-by-13-inch baking pan and line with parchment paper; allow 2 inches of overhang on the long sides. -
In a heatproof bowl, combine two-thirds of the chopped chocolate with the 2 sticks of butter. Set the bowl over a pot of simmering water and stir until melted. Scrape the chocolate into another bowl and let cool slightly. Add the remaining chopped chocolate and the peppermint extract to the heatproof bowl and melt over the simmering water; remove from the heat and let cool slightly. -
In a medium bowl, whisk the eggs with the brown sugar until combined. Whisk in the chocolate-butter mixture until glossy and thick. Sprinkle the flour and salt into the bowl and stir until just incorporated. Spread the brownie batter in the prepared baking pan. Dollop the peppermint chocolate onto the brownie batter and swirl in with a table knife. -
Bake the brownies in the center of the oven for 15 minutes. Sprinkle the crushed candy canes on top and bake for 10 to 15 minutes longer, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs. Let the brownies cool in the pan for at least 2 hours. Cut into squares and serve. Hope you enjoy! |
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Stable name: Fareli Stable #: 329653 Prize: Ebs or Upgrades ----------------------------------------------- Spicy maple ham 1 10-lb. cured smoked bone-in ham or 6-lb. cured smoked boneless ham ⅓ cup ketchup ⅓ cup pure maple syrup 2 Tbsp. balsamic vinegar 2 Tbsp. sriracha -
Step 1 If one 10-lb. cured smoked bone-in ham or 6-lb. cured smoked boneless ham has a fat cap, score lightly in a crosshatch pattern, spacing cuts about ¾" apart. Step 2 Transfer ham to a large stockpot and pour in cold water to cover. Cover pot with a lid and bring water to a simmer. Cook, adjusting heat as needed to maintain a simmer, until an instant-read thermometer inserted into the thickest part of ham registers 140°, 70–80 minutes for boneless, 80–90 minutes for bone-in. Remove pot from heat and let ham cool in cooking liquid until lukewarm, about 45 minutes. Step 3 Place a rack in middle of oven; preheat to 400°. Stir ⅓ cup ketchup, ⅓ cup pure maple syrup, 2 Tbsp. balsamic vinegar, and 2 Tbsp. sriracha in a small bowl to combine. Step 4 Carefully transfer ham to a wire rack set inside a foil-lined rimmed baking sheet and pat dry with paper towels; discard cooking liquid or save for another use. Brush ham with about half of glaze. Transfer to oven and bake until glaze is tacky and lightly browned in spots, 30–40 minutes. Brush with remaining glaze and continue to bake until glaze is deeply browned, 10–15 minutes more. Step 5 Transfer ham to a cutting board and let rest 15–20 minutes before slicing and serving. Do ahead: Ham can be simmered 12 hours ahead. Let cool completely, then transfer ham to a wire rack set inside a foil-lined rimmed baking sheet and chill uncovered. Let sit at room temperature 60–90 minutes before glazing and baking. |
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Stable name: Fareli Stable #: 329653 Prize: Ebs or Upgrades --------------------------------------------- Hot chocolate ice box pie -
All-purpose flour, for work surface - 1/2
recipe Basic Pie Dough - 1/4 c.
cocoa powder - 1/2 tsp.
kosher salt - 3 c.
heavy cream, divided - 8 oz.
milk chocolate, chopped - 1 tbsp.
sugar - 1 tbsp.
pure vanilla extract - 1 c.
marshmallow cream -
Chocolate curls and marshmallow bits, for garnish - Preheat oven to 375°F with the rack in the bottom position. Line a rimmed baking sheet with aluminum foil. On a lightly floured work surface, roll pie dough to a 12-inch circle. Fit in the bottom and up the sides of a 9-inch pie plate, fold edges under, trim overhang to 1 inch, and crimp. Freeze 20 minutes.
- Line piecrust with aluminum foil or parchment paper, and fill with pie weights or dried beans, pressing all the way to the edge. Place on prepared baking sheet. Bake 25 minutes. Carefully remove foil and pie weights, and prick bottom of piecrust several times with a fork. Bake until golden brown, 12 to 15 minutes. Cool completely on a wire rack.
- Whisk together cocoa, salt, and 1/2 cup cream in a small saucepan. Cook over medium heat, whisking until smooth, 1 to 2 minutes. Melt chocolate in microwave-safe bowl, stirring every 30 seconds, until melted and smooth, about 1 minute. Whisk in cocoa mixture until smooth.
- Whisk sugar, vanilla, and 1 1/2 cups cream with an electric mixer at medium-high speed until soft peaks form, about 1 minute. Whisk about 1/4 of the whipped cream into the melted chocolate mixture, then fold in the remaining whipped cream. Spoon into piecrust. Refrigerate, uncovered, until set, about 2 hours. Pie can be refrigerated up to 1 day ahead.
- Beat marshmallow cream and remaining 1 cup cream with an electric mixer on medium-high speed until soft peaks form, 1 minute. Spoon on top of pie. Garnish with chocolate curls and mini marshmallow bits.
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Pyramid - 166754 - ebs, sven, upgrade, Harahel - thanks!! |
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Heavy Rain
