Website: Welcome Here to Past CLBB Members and Memories (1,206 views)

I wish everyone from CLBB were here! We were a fun, educating and most of the time safe place to go. This is turning into that place but I miss a lot of people. I know many went to Facebook, but a gal can dream we will all come here and be what we formerly were---cooking rules!
Love that szechuan eggplant. If I find the linzer cookies, I will post them. There's a 5 part pdf somewhere floating on my computer.

I understand that all the new forms of social media took over and people have only so much time in their day. I don't really understand how Facebook serves as substitute for something like the CLBB forum. FB just doesn't lend itself to the same kind of "discussion" - not sure how to phrase it. Neither does Pinterest or Instagram - they seem to be more about people creating individual "diaries" rather than a group experience.

Even in terms of food, there just isn't the same of community - the rating of the recipes in the magazine; people compiling their hits and misses which was often a source for discovering great recipes. The threads on ingredients or whatever.

Of course, I can't imagine what the political threads would have been like in this age of Trump. Compared to now the politics of 2004 through whenever CLBB hit the dust were Mr. Rogers :-).

Applecrisp - another blast from the past.

And there are scores of recipes on the internet but they are completely random so I don't have "background" on whether I liked their past recommendations or tweaks. And certainly I miss the sometimes intensive discussions on recipes. As I posted, the monthly hits and misses were especially great because if something was in the "top" category - especially from a poster I was familiar with - I would often make a point to do the recipe.

I am ironically just finishing up a gut remodel of my condo which included - insofar as possible in my small urban high-rise kitchen - the kitchen of my dreams. I splurged on a Bosch induction cooktop and a Bosch side opening wall oven. I even now have a real kitchen hood and a HUGE farmhouse sink with a ledge type of configuration so that I can utilize it to expand my limited counter space. Ironically though I haven't been able to do much, if any cooking, because my knees badly need replacement and I have been holding off on the surgery until the remodel was finished.

Remodel has been seemingly endless and although almost complete I am still left with numerous boxes of stuff that I have no place to stash but difficult to give away. I did get rid of massive quantities of stuff but now I am in the final round of the stuff that I just said I'll deal with later -- stuff like all the embroidered tablecloths my grandmother made; my mother's Crewel embroidery; quilts my mother made. Plus a slew of other stuff that I don't want but probably has some financial value in terms of being somewhat desirable tchotchkes.

Hi blazedog! Good to hear from you. Did a quick search in my files and found a recipe posted by Gail that mentions White House. Could that be what you're looking for?

Linzer Cookies by Gail

This recipe, which I've had well over 20 years, was supposedly from The White House kitchens. It was always my dad's favorite:

LINZER COOKIES

1 1/2 cups (3 sticks) butter, softened
1 cup sugar
1 egg
1 egg yolk
1 teaspoon grated lemon rind
1/2 teaspoon vanilla
3 1/3 cups very finely ground hazelnuts or almonds
3 1/3 cups unsifted cake flour
1 teaspoon baking powder
1 1/4 teaspoons ground cinnamon
1 jar (12 ounces) raspberry jam
Confectioner's sugar (Here I differ. I've always dusted them with granulated. Prettier, I think...)

1. Beat butter and sugar in large bowl with electric mixer until light and fluffy; beat in egg, egg yolk, lemon rind and vanilla; stirin nuts.
2. Stir in flour, baking powder and cinnamon, blending well to make a stiff dough; wrap in waxed paper; chill several hours, or overnight.
3. Cut dough in half. (Refrigerate other half.) Roll out dough between sheets of waxed paper to slightly less than 1/4 inch thickness. Removed top sheet of waxed paper. With a 2-inch round cookie cutter (I use a larger one with a fluted edge) cut out as many circles from the dough as you can. Carefully removed circles from bottom sheet of waxed paper; place cookies on un-greased cookie sheets. Refrigerate scraps of dough for second rolling.
4. Repeat with other half of the dough, cutting out an equal number of 2-inch circles as from the first batch. Place on un-greased cookie sheets. With a 3/4 inch cookie cutter (or for that matter anything which you find around the house that might work) cut out center of each of the second batch of cookies. Use any scraps of dough for second rolling. Roll scraps of dough out for second rolling; cut out equal number of solid circles and circles with open centers.
5. Bake in a moderate oven (350°) for 12 minutes, or until edges of cookies are golden. Remove cookie sheets from oven; let stand 1 minute. Remove cookies with wide spatula to wire racks. Cool.
6. Heat raspberry jam in a small saucepan. Spread each of the solid cookies with a thin layer of hot preserves. Top each with cut-out cookie; press gently together to make a sandwich. Place on wire rack. Sprinkle tops of cookies with confectioner's sugar. Spoon dab of preserves in opening of each cookie; let preserves set slightly.

(From: Family Circle)

Blazedog   how nice to "see" you again.     I think you once gave me some advice on Word vs Wordperfect.   Didn't matter for too long, the whole field of transcription vaporized anyway.  I sure miss the old CL boards, but it seems forums have mostly disappeared on all fronts.  sorry, I don't have the recipes you mentioned. 

Thanks for all the updates Beth! Wonderful news about your boys. You and your DH must be so proud
I'm excited that you will try your hand at quilting. From what I remember you have great sewing machine skills. That will make the creative process so much easier. Have fun!!!

Hello....I just found this forum. Years and years ago I was a member of the CL boards and found them to be an amazing resource. I was doing an internet search to see if there were any Cooking Light Dinner Clubs in my area and found this. I also found an old thread on here from 2016 called 'Old Friends' FOOD BLOGS?' where my blog was mentioned. I still love Cooking Light, have been very successful with the Cooking Light Diet, have increased my cooking skills 3000%, and prefer cooking to dining out.

If anyone knows of a thread regarding Dinner Clubs let me know! I loved the one I was in years ago and would like to join/start one in my area!