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    Secrets To Making Perfect Cookies

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    islandgrl
    Admin

    Posts : 2477

    Secrets To Making Perfect Cookies

    Post by islandgrl on Fri Dec 10, 2010 8:56 pm

    A page full of tips to help you make perfect cookies:

    http://whatscookingamerica.net/Cookie/CookieTips.htm
    avatar
    Lee

    Posts : 104

    Re: Secrets To Making Perfect Cookies

    Post by Lee on Sun Dec 12, 2010 12:58 am

    The tip about using quality ingredients hit home. I always use Robin Hood flour for baking but a few weeks ago I bought a no-name brand to save a few bucks.

    I could see the difference, can only describe the flour as being "heavy" and the cookies were not up to par. I then made pierogis and again could see the difference.

    I'll stick to the tried and true ingredients...lee
    avatar
    daffyd

    Posts : 956

    Re: Secrets To Making Perfect Cookies

    Post by daffyd on Sun Dec 12, 2010 2:38 pm

    Ah couldn't agree more..... tried and trusted ingreed-i-ments... in fatter of mact...I...haff been trying my own trusted in-greed-i-ments.Yup! May ah interest y'all in mah repacy...er... reci-pie?
    MY CHRISTMAS CAKE

    I INGREDIENTS:

    * 2 cups flour
    * 1 stick butter
    * 1 cup of water
    * 1 tsp baking soda
    * 1 cup of sugar
    * 1 tsp salt
    * 1 cup of brown sugar
    * Lemon juice
    * 4 large eggs
    * Nuts
    * 2 bottle wine
    * 2 cups of dried fruit

    Sample the wine to check quality. Take a large bowl, check the wine again. To be sure it is of the highest quality, pour one level cup and drink. Repeat.

    Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar. Beat again. At this point it's best to make sure the wine is still OK. Try another cup... Just in case. Turn off the mixerer thingy. Break 2 eggs and add to the bowl and chuck in the cup of dried fruit.

    Pick the fruit up off floor. Mix on the turner. If the fried druit gets stuck in the beaterers just pry it loose with a drewscriver. Sample the wine to check for tonsisticity.

    Next, sift two cups of salt. Or something. Check the wine. Now shift the lemon juice and strain your nuts. Add one table. Add a spoon of sugar. Whatever you can find. Greash the oven. Turn the cake tin 360 degrees and try not to fall over. Don't forget to beat off the turner. Finally, throw the bowl through the window. Finish the wine and wipe counter with the cat.


    Go to Wal-mart and cuy a bake.

    Bingle Jells! Bingle Jells! Bingle all the way..... (hic)




    avatar
    Glad E Olah
    Admin

    Posts : 1578

    Re: Secrets To Making Perfect Cookies

    Post by Glad E Olah on Tue Dec 14, 2010 2:23 pm

    hmm.....Daffyd
    avatar
    daffyd

    Posts : 956

    Re: Secrets To Making Perfect Cookies

    Post by daffyd on Tue Dec 14, 2010 3:06 pm

    West Country Scones

    Now by that oiy don't mean California...ah'm talking Devon/Cornwall with the famous clotted cream..... now that is Mmmmm!

    Ingredients (Makes 12)

    100g/4oz butter
    450g/1lb Self raising flour
    Pinch of salt
    10ml/2tsp baking powder
    300ml/half pint milk.

    Are you ready?

    Rub the butter into the flour, sal and baking powder. Mix together with the milk to a soft dough. Rollout, cut into rounds and place on a greased baking sheet. Bake in a pre heated oven at 220 c/425 gas mark 7, for 10 minutes.

    Serve with Jam and clotted cream.....
    avatar
    daffyd

    Posts : 956

    Re: Secrets To Making Perfect Cookies

    Post by daffyd on Tue Dec 14, 2010 3:25 pm

    Whilst I'm in the kitchen and have the obligatory flour on my nose I thought I'd whip up a few traditional .....

    Brandy Snaps.

    Ingredients (Makes 12)

    50g/2oz butter
    50g/2oz Caster Sugar
    50g/2oz Golden Syrup
    50g/2oz Plain flour.
    2.5ml/half tsp Ground Ginger.

    Turn on the oven 180c

    Put the butter, sugar and syrup in a saucepan and beat slowly over a low heat until melted. Remove from the heat and mix in the flour and ginger. Place spoonfuls of the mixture onto greased baking trays, allowing plenty of space for the mixture to spread. Bake in a pre heated oven at180c/350 gas mark 4 for ten minutes until golden brown. Leave to firm for a minute then remove with a palette knife and roll around the greased handle of a wooden spoon. Slip them off the spoon and leave to cool on a wire rack.

    If the mixture becomes too hard to shape, return to the oven for one to two minutes to soften.

    Bon appetite!
    avatar
    Glad E Olah
    Admin

    Posts : 1578

    Re: Secrets To Making Perfect Cookies

    Post by Glad E Olah on Wed Dec 15, 2010 1:39 am

    Brandy snaps I bet are delicious!

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