Lost my taste for confectioner's sugar?
bbstx
10 years ago
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Jon Raney
7 years agolast modified: 7 years agoUser
7 years agoRelated Discussions
Help - Lost My Ginger Cookie Recipe
Comments (4)I made these this year and they were excellent - and they were chewy despite the "crackle" in the name. Alexa Double Ginger Crackles 10 oz. (2-1/4 cups) unbleached all-purpose flour 2-3/4 tsp. ground ginger 1 tsp. baking soda 1/4 tsp. table salt 6 oz. (3/4 cup) unsalted butter, at room temperature 1-1/3 cups granulated sugar 1 large egg, at room temperature 1/4 cup molasses 3 Tbs. finely chopped crystallized ginger Tip: For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you donâÂÂt have a scale, be sure to use the proper technique when filling your measuring cups. ________________________________________ Position racks in the upper and lower thirds of the oven and heat the oven to 350ðF. Line two large cookie sheets with parchment or nonstick baking liners. In a medium bowl, whisk the flour, ground ginger, baking soda, and salt. In a large bowl, beat the butter and 1 cup of the sugar with an electric mixer (a stand mixer fitted with the paddle attachment, or a hand-held) on medium-high speed until well blended. Add the egg, molasses, and crystallized ginger; beat well. Add the dry ingredients and mix on low speed until well blended. Pour the remaining 1/3 cup sugar into a shallow bowl. Using a 1-Tbs. cookie scoop, a small ice cream scoop, or two tablespoons, shape the dough into 1-inch balls. Roll each ball in the sugar to coat. Set the balls 1-1/2 to 2 inches apart on the prepared cookie sheets. Bake, rotating the sheets halfway through baking, until the cookies are puffed and the bottoms are lightly browned, 12 to 14 min. If you touch a cookie, it should feel dry on the surface but soft inside. The surface cracks will look a bit wet. Let the cookies sit on the cookie sheet for 5 min. and then transfer them to a rack to cool completely. When cool, store in airtight containers. Ginger flavor intensifies with time, making these cookies excellent candidates for long keeping. When stored in an airtight container, the cookies remain impressively delicious for up to five days from baking. Well wrapped, the cookies will keep for several weeks in the freezer....See MoreHelp! I lost my cinnamon rolls recipe that Annie gave me
Comments (10)Sorry all I have is the Sinbun Recipe ( Cinnamon Bunns or Sticky Bunns ) Lous Cinnamon Buns ------ SS Pan ,9 ½ in by 12 in by 2 ½ in deep Or Pyrex baking dish 3/4 stick of butter and 1 tablesp. Of Vegetable oil Pancake syrup , Brown Sugar and a little granulated sugar Cinnamon and Raisins Melt the butter in the pan and let it cool ( put it in the refrig. a few minutes) Level it across the pan and back into the refrig to harden. Take it out and Sprinkle very little oil and move it around with the back of a spoon. Dribble some pancake syrup all around the pan , then a little gran. Sugar Then lay in some brown sugar . Dont be chincey , leave some lumps. Last sprinkle ( good bit ) of Cinnamon and Raisins. You can also add some walnuts, If you want to. If you dont want to , dont do it but dont blame me , if you didnt Do and wish you had done , etc. Take half + of the recipe of the Braided Bread dough and roll it out to about 3/16 in thick ( 3 pennies ) You can do the dough in 2 pieces if it is easier. Try to roll them out to at least 16 in long. x 12 in. Sprinkle some pancake syrup, Sugar and cinnamon on the dough , then some raisins. Roll the dough up loosely, Making a 12 in. long Roll and cut into 1 in. pieces. Mark the roll ,at half way and half again before cutting., into 8 pieces. Do the same to the other piece of dough Place these pieces in the pan that you prepared , leaving spaces in between , because the dough will grow. Push them around with your fingers, to fill the pan evenly. When the dough is doubled , bake in a 320 degree oven , on a shelf near the top, for about 25 to 35 minutes or golden brown. You can Baste , with an egg milk mix, while baking. When it is removed from the oven , place a piece of aluminum foil over it and a large cutting board or cookie tin and then flip it over and remove the pan. If some of the goodies stay in the pan take them out right away and patch the Buns while the goo is still hot. WARNING !!!! Get away from them until they cool. !!!!!!!! You will burn your lips Now you can see if you used enough brown sugar and gooey stuff. . Braided Bread Everyone has their own way to do this, which is better. But! I like to cook and bake using easier ways, long as the end results are the same. I've used this recipe since I got out of the Army, a very long time ago and converted it from Army Baking (Large amounts )to Home Baking. It wasn't easy going from 4 Quarts to 4 cups , etc. But I worked it out. I got the results that I wanted and I'm passing it on to everyone . Here is the recipe: Luigis - - - Braided, Plaited Bread or Dough for Cinnamon Buns , Bagels, Etc. 2 cups of milk, (warm ) - - Sometimes I sub Powdered Milk 1 1/3 cup of Sugar 3 large eggs- beaten (save ½ egg w. a little milk for basting ) 1 tablesp.+ of Vanilla - - ½ cup + of oil - - ½ teasp. Salt 2 packs of Fleischmans Active dry yeast AP Flour - 3 cups to start ( probably about 6 total ) enough to knead into a soft ball that doesnt stick to your hands. I now substitute a cup of WW Flour. Makes it more tender. Stir the yeast in a 1/3 cup of warm water w. ½ spoon of sugar, to test it for raising. In a large mixing bowl, or (KA mixer) place the warm milk ( not hot ) add the sugar ,vanilla , salt & eggs Beat until the sugar is dissolved and add the Yeast and mix well. Add 1 cup of WW flour and 3 cups of AP flour and mix with mixer a few minutes. Add flour until you make a " soft " Ball of dough that doesnt stick to your hands. Dont make it too stiff , try to keep it a "soft dough." On the Work Top, Sprinkle some flour under the ball and Knead it until smooth. Place it in a large bowl, Rub some oil on top. Cover with a damp towel and place in a warm spot ( until double.) I usually turn my oven on for a few minutes to warm and shut it. Place a pan of hot water on the bottom shelf. Then place the dough bowl in the oven to rise. When ( doubled ) deflate and put it out of the bowl onto a floured worktop. Punch it down and knead the dough again. Then cut into 2 pieces ( 2 loaves ). Divide each piece into 3. Roll each of these 3 pieces into the shape of a sweet potato ( about 12 in long ). With the basting ( egg ) mixture and wet the tips of the 3 pieces and stick them together at one end . Then spread the other end the shape of an arrow While keeping the stuck ends down and away from you , twist each piece clockwise about 8 times and lay them down so you can Platt or Braid them and stick the other ends together There are other ways to Braid ( 6 Strands ) but I take the fast easy way to do things. Place the 2 shaped loaves on lightly oiled cookie tins, or in loaf pans. Preheat the oven to 400 deg. Spray some Pam on the loaves or brush with oil. This will keep them from drying while raising. When doubled in size (about 20 min.) place in the oven , top shelf and bake until slightly tan. Baste them with the egg mix and rotate them back into the oven and ( Turn temperature down to 325 deg.) Baste again when they are a dark tan. Cook till a rich brown, mahogany color. Take them out of the pans onto a rack to cool. Control yourself !!!! Let them cool !!! This sounds like a lot to do but it is easy and should take only 10 minutes to mix and shape. The most time is in the waiting for the dough to rise and for the bread to cool . But it do look great !!! & Professional This dough can also be used for Cinnamon Buns . I use it for Bagels too. I like the Hardly Noticeable, sweet taste....See MoreLost 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 MoreCA Kate z9
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