Questions about Gingersnap
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Comments (1)A library has many books on your topic....See MoreQuestion about Kaspersky Int. Sec. and about free antivirus progs
Comments (7)the free ones like AVAST, AVIRA etc also have paid versions they make their money from those and are wonderful in that they also offer a free version to help those who can not afford to pay, the free versions have a bit less on them than the paid versions of course. It benefits everyone when each person can have good updated programs on their pc which is why many of the companies do offer a free version. In pay versions Kaspersky is an excellent choice, it is likely the one I would choose if I used a pay version it or Nod 32. I personally use AVAST free on my windows machines and feel it is an excellent product. The main thing to remember is layered security so along with your fully updated Antivirus you also need good antimalware programs like malwarebytes and superantispyware which are also free which should be updated and run full scans once a week or so. In addition having spywareblaster is another layer that protects you while online and requires no scans just update it weekly and hit the enable all protection button so the shield is green. And of course a firewall, if you have a properly configured router you have a hardware firewall there protecting you but you should have a software one also, vista and windows 7 have a decent one built in. SpywareBlaster SUPERAntiSpyware Free I think you have malwarebytes already? you will of course have to get Trend Micro fully removed from the pc before changing to any other antivirus program. as important these days is to make sure everything is kept updated and patched using Secunia tool makes that easy Secunia Online Software Inspector (OSI)...See MoreLOOKING for: 'spritz' cookies and soft gingersnaps
Comments (11)San, my recipe came with my Wilton cookie press I bought several years ago and is very similar to the ones offered here, but I'll go ahead and post it. Also, the Chocolate Spritz Cookie recipe is very good and although not a cookie recipe, we like to make the Cheese Crackers while working with the cookie press. Each of these recipes came with the cookie press. Classic Spritz Cookies 1 1/2 c. butter 1 c. granulated sugar 1 egg 2 T. milk 1 t. vanilla 1/2 t. almond extract 3 1/2 c. all purpose flour 1 t. baking powder Preheat oven to 375. Thoroughly cream butter and sugar. Add egg, milk, vanilla and almond extract, beat well. Stir together flour and baking powder; gradually add to creamed mixture, mixing to make a smooth dough. Do not chill. Place dough into cookie press and press cookies onto ungreased cookie sheet. Bake 10-12 minutes or until lightly browned around edges. Remove cookies and cool on rack. My notes: Add sprinkles or sugar crystals before baking these cookies. Chocolate Spritz Cookies 1 1/4 c. butter 1 c. sugar 2/3 c. brown sugar 2 large eggs 1 t. vanilla 2 1/2 c. flour 2/3 c. cocoa 1/2 t. baking soda 1/4 t. salt Preheat oven to 375. In a large mixing bowl, cream butter and sugars at medium high speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Sift togethter flour, cocoa, soda and salt. Add flour mixture gradually and beat well. Shape dough into small log (way to go, Linda!)and place in cookie press. Press cookies onto cool ungreased cookie sheets. Bake at at 375 for 10-12 minutes. Remove to rack. Store in airtight container at cool room temperature for several weeks or freeze for two months. Note: I have never frozen these, they never lasted that long! I also never tried the rolling in logs before putting in press and actually never noticed that, but with Linda suggesting it....there you go! Cheese Crackers 1 lb. natural sharp cheddar cheese, finely shredded 1/2 c. butter, softened 2 t. Worcestershire sauce Dash of hot red pepper sauce 1 1/2 c. flour 1/2 t. salt 1 t. paprika Preheat oven to 375. In a medium bowl, cream the cheese, butter, Worcestershire sauce and hot red pepper sauce until smooth. In separate bowl, toss flour and seasonings with fork. Gradually add to cheese mixture. Mix until dough holds together and shape into small logs. Place in Cookie press and press onto ungreased cookie sheet. Bake 10-12 minutes or until ightly browned. Remove and cool on rack. Makes 4 dozen. Note: Do not use pre-shredded packaged cheese. I am sorry I can't offer any suggestions about ginger's slice and bake lemon crisps or marigene's chocoate mint wafers, as I have never made them, but sound like good ones to try. Along those lines, though, I am wondering if the recipe Annie posted on CF "Savory Cheddar and Jalapeno Jelly Cookies" would work in the cookie press, just foregoing the freeze until chilled part....See MoreRhubarb-Gingersnap Parfaits
Comments (5)My rhubarb is about an inch above ground, but I can see it, so it's growing and it'll sprout fast. I like rhubarb, I like gingersnaps, I like whipped cream. I can definitely see this in my future! Yours looks beautiful, Ann T. Annie...See MoreRelated Professionals
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