Lost my taste for confectioner's sugar?
bbstx
10 years ago
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Jon Raney
7 years agolast modified: 7 years agoritaweeda
7 years agoRelated Discussions
Lost my taste for vegetables
Comments (34)Like Ann T and Seagrass, you can have all my fruit. I'll eat them, I don't hate them, but I don't really care about them. I'll eat fresh sweet cherries every year while I can pick them locally but the ones that are shipped from other places aren't worth eating. I like apples, will eat a handful of grapes or melon, an occasional orange, I detest bananas. Raisins, dried cherries or cranberries are acceptable in muffins. I don't care for raw broccoli, except in that salad that Deanna posted, and I make it with half broccoli and half cauliflower. Other than that, I love vegetables, all vegetables. I don't eat tomatoes unless I can get them fresh and locally, but they're really a fruit anyway. Other than that I'll eat vegetables any time. Frozen, canned, fresh, dried, reconstituted, in soup, roasted, raw, whatever. I will say, however, that I want them either cooked or raw, none of that half cooked nonsense and I'm not a huge fan of the green salad. Give me a big plate full of collard greens, though, maybe with caramelized onions and some smoked pork hocks or a ham bone and I'm happy. Add some cornbread and put some whole kernel corn and chopped green chilies into the cornbread and I'm extra happy! My favorite supper is to take parsnips, sweet potaotes, beets, onions and nearly anything else I can find, cut them up, drizzle with olive oil, salt and pepper and roast 'em. A big roasting pan full will last me for a week's worth of lunches! I sneak vegetables into gnocchi and soup, into omelettes and sandwiches, into bread and pot pies and stew. I sneak them in because I love them and Ashley doesn't so much, but she'll eat them if they are "in" something else. Annie...See MoreWhat is going on with my sugar cookies?
Comments (10)An all-butter recipe is definitely preferred for flavor, but it can present some challenges, as Grainlady's comments indicate. There was a wonderful old thread about the perfect cut-out cookie, but it dropped off some time ago. However, I have found a similar thread on Recipe Exchange that you might find helpful. It's linked below. You'll see a range of choices, from all-butter to butter and shortening and even cream cheese. But all are forum favorites. Also, I know Annie has often posted her T&T sugar cookie recipe. "Here is the recipe that I have used for years for my Holiday cut-out cookies as it has never failed me. Deluxe Sugar Cookies From The Betty Crocker Cookbook, 1975 edition 1 cup butter, softened 1 1/2 cups confectionerâÂÂs sugar 1 egg 1 teaspoon vanilla extract 1/2 teaspoon almond extract 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon cream of tartar Mix thoroughly butter, confectionerâÂÂs sugar, egg, vanilla and almond extract. Blend in flour, soda and cream of tartar. Cover; chill 2 to 3 hours. Heat oven to 375 degrees. Roll out dough and cut into desired shapes. Place on lightly greased baking sheets (I now use parchment paper). Bake 7-8 minutes (more or less, depending on size of cookies) until light brown on edge. Here is my tip for this recipe that I have always done to make rolling easier. When I make the dough I leave out a 1/4 cup of the flour. When I roll out the dough I use a little extra flour so the cookies roll out easier and the added flour does not ruin the cookies. Somehow they always turn out perfect and my family loves them. Of course I think they like the icing on the cookies too LOL. All I use is a basic confectionerâÂÂs sugar, vanilla, butter and heavy cream mixture that my Grandmother always used." Carol Here is a link that might be useful: The Right Sugar Cookie Recipe...See MoreT&T Recipe for Sugar Cookies with less sugar
Comments (6)Here is the recipe that I have many, many times. It's not overly sweet. CREAM CHEESE COOKIES Here's my long time favorite cut out cookie dough. If I remember correctly it was originally in a BH+G magazine in the late 70's. I usually double it in my KA mixer and usually make at least three bowls of the dough. I have a very large tree shape cookie cutter (about 9") and love to make and decorate special cookies for those that love cutouts. This dough is one that you can roll thick, if you like a softer cutout, yet still holds up. 1 1/2 C sugar 1 C unsalted butter 1 8oz pkg cream cheese 1 egg 1 tsp vanilla 1/2 tsp almond extract 3 1/2 C flour (I like unbleached) 1 tsp baking powder In a mixing bowl cream sugar, butter and cream cheese until fluffy. Add egg and flavorings, beat smooth' Stir together the flour and baking powder, add to creamed mixture and mix thoroughly. FOR CUT-OUT COOKIES Chill dough. Roll out on surface dusted with a mixture of 1/2 powered sugar and 1/2 flour, 1/4 to 1/2 inch thick depending on your preference. Cut into desired shapes. Place on ungreased cookie sheet ( I line with parchment paper) and bake in a 375� oven 8-10 minutes. Watch for the edges to just barely begin to brown if you like a moist cookie. Cool and frost. COOKIE PRESS COOKIES Divide dough into portions and add desired colors. Force through cookie press onto ungreased cookie sheets. Bake in a 375� oven 8-10 minutes. Remove from cookie sheet and cool on wire rack. Before baking brush with slightly beaten egg white and sprinkle with colored sprinkles if desired. Note...I have added about 4 oz of almond paste to the dough when making the cookie press cookies.....yum! FAVORITE ICING FOR CUTOUT COOKIES 2 c powered sugar, sifted 2 Tbsp softened butter 1/4 tsp vanilla 1/4 tsp almond extract 1 egg white 1/4 C milk or cream Combine egg white and milk, set aside. Beat together powered sugar, butter and flavorings. Add small amounts of the milk mixture until icing is spreading consistency. Tint with desired colors. Using the egg white will give you a nice finish on the icing, the butter will keep it soft on the inside. Nancy...See MoreDisappointed with Domino powdered sugar..........
Comments (10)Good Luck with the remembering, party_music50 : ) I think what some of us are tasting is the cornstarch (yes, cynic, you would be correct in that). For me, baking powder has a far more metallic taste, though. Like sucking on a penny. Not that I ever have, mind you ; ) You know when you don't cook your gravy flour long enough, and you can taste the raw flour? It's like that, I believe....See MoreCA Kate z9
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