Cookie Exchange 2003 Photos

Robin's 15th Annual Cookie Swap
December 14, 2003

From Left to Right:
Sandy Pingatore, Nancy Wert, Me, Peggy Ols, Joyce Buttrey,
Becky Campbell, Iris Grundler, Donna Dlubac, Debby Griffith, Louise Guard
(Debbie Rogers exchanged cookies, but didn't attend.)

Everyone donated a dozen cookies each for local returning soldiers from Iraq.
This was set up by Becky Campbell who heads this organization:
Children of Fallen Soldiers Relief Fund

Becky holding the cookies donated for the soldiers.

(Everyone also donated cookies to make a tray for Angela, because her baby is ill and she couldn't attend.)

This Cookie Exchange almost didn't happen due to the weather.
Yesterday we woke up to fresh fallen snow...topped with ice rain... bad driving conditions, verrrry slippery out there.
The phone started ringing about 9:00am with people asking me if I was going to cancel the party.

At 11:30 am the County snow plows came by, (Thank God), and our neighbor brought his
snow blower over and plowed our driveway (at 175 feet long, too long to shovel!)
My husband then shoveled and salted the side walks. (Thanks, Dear.)

I was expecting 17 from the RSVP's but ended up with 10. I don't blame people from not
wanting to drive in that weather. I would like to Thank Everyone who did brave the elements to show up!!!
It was horrible out there! I was so worried someone was going to slip and fall.

Here's some trays with all of the cookies (after swapping.)

Nancy created a special "card" made of chocolate with white chocolate
writing to commemorate my 15th Exchange. Thanks Nancy!

Everyone loved the Fondue!

Becky plays with her food... (cheese fondue)

Peggy, Joyce, Becky

Iris, Donna, Debby and Louise

Sandy sampling the steak fondue.

Trifle, yum, yum!!

Food Menu for the 2003
Cookie Exchange

Classic Swiss Cheese Fondue
accompanied by
French Bread Cubes and Bread Sticks

Chocolate Fondue
served with
Bananas, Strawberries, Cherries and Pound Cake

Steak Fondue
accompanied with:
Steak Sauce, Tempura Dipping Sauce, BBQ Sauce

Chafing Dish of Polish Kielbasa Slices
swimming in an Apricot Jam Sauce

English Trifle

Served with Berringer White Zin and
my favorite red wine, Marques de Caceres.
Soda's of course.

And for all of you detail lovers out there.... I bought the best Fondue Pots from Costco,
which I still call Price Club. Very high quality for only $40 bucks each.

The Cheese Fondue was incredible and every last bit was eaten...

My Cheese Fondue
(The day before) 1 pound of Emmenthal Cheese, 1 pound of Gruyere, shredded in the Cuisinart.
Mixed cheeses together in a large bowl, then transfered and stored in two one Gallon baggies.
In one bag, I threw in about 1 1/2 tablespoons of corn starch and shook it up. (For thickening the Fondue.)

Then when I was ready to make the fondue, I use a stainless steel (Revere) pot on the stove on medium heat,
and added 1 2/3 cups white wine. (I used White Zin, since that was all I had.)
To that I added 1 large minced garlic clove. Then I slowly added the cheese, stirring until it was perfect.
Creamy, a touch thick and very fragrant. (You'll know when it's perfect! You'll want to start eating it!)

Transfer to Fondue Pot and serve with crusty french bread!

Chocolate Fondue (Only about a million calories!!!)

A pint of heavy cream in a pot on the stove, medium heat.
One bag of good gourmet chocolate chips. Not Toll House, buy the best brand you can find.
I also added Ghiradelli Coco Powder.
Stir constantly until melted, transfer to fondue pot. Chocolate heaven!
Serve with fruit and pound cake.

Back