Wearever Super Shooter Cookie Press, Electric
kathyg_in_mi
3 years ago
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I loooove my new tortilla press
Comments (14)I found a better video of a woman patting out tortillas by hand. Even when using a tortilla press (cast iron by all means), the proper consistency of the masa and how it is handled is the way you see it here. Masa has no elasticity. None. If it appears that it is at all elastic that is an illusion due to the woman's skill in handling it. Notice how it must be supported on the palms of her hands when it gets thin. We use plastic bags to support it easily without tearing. So far, I have found no videos which show puffing of the tortillas. See Ann's pictorial for that. The tortillas in this video appear a little thicker than I would expect. Maybe that is an illusion. Pay close attention to the consistency of the masa seen at the start of the video. Then, notice the charred spots on the baking tortillas which create the wonderful toasted flavor and aroma. Jim Here is a link that might be useful: Making Tortillas in Guatamala...See MoreUNsoftened butter/chocolate chip cookies
Comments (5)First time I ever used a KA stand mixer was for making holiday cookie dough. SIL had recently bought one and I was thinking... NOT somethiing I need or want?!? She pretty much MADE me take the heavy thing home on Thanksgiving with the promise that I return it the following weekend at latest. I put butter, right out of fridge into bowl with paddle... it creamed sugar and eggs in not time. Flour quickly mixed in with NO sore hands/arms/shoulders... I was SOLD!! Seem to remember reading something about the kind of sugar you use. Brown sugar makes a softer/chewier cookie, I think. Posted recipe seems pretty much the classic CCC... 1.5 c total sugar... I usually go more brown than white... maybe 1:.5c....See MoreWhat did I do wrong? (cookies)
Comments (35)Okay, so my DGS is coming over for dinner so I thought I'd take the opportunity to make his favorite cookie (and, I confess, mine too) AND test out the theory of hand mixing versus kitchenaid mixing. The cookie is a peanut butter choc and peanut butter chip cookie, which never looked like the fluffy cookie in the recipe picture, much to my dismay. Of course, my grandson didn't care; the first time I made them, he asked me to write down the recipe for his mother and his other grandmother so everybody he knew could make them. (Love, love, love that boy!). Anyway, I creamed the butter and peanut butter with a hand mixer, and added the sugars, egg, vanilla, milk and mixed them with the hand mixer. I then mixed in by hand the dry ingredients and the chips. I also, though, sometimes soften the butter in the microwave, and I didn't this time. I just creamed the somewhat soft butter. They were perfect! Now that I think back, I think the flat cookies started with the kitchenaid. DS used to brag how my chocolate chip cookies were not flat. Thanks for all the info. Dee...See MoreSkippy classic peanut butter cookies
Comments (17)I was noticing a progression of peanut butter cookies in my "favorites" collection just the other day. Funny how things change over the years... -Grainlady From my MIL - early 70's... Peanut Butter Cookies Cream: 1/2 c. peanut butter, 1/4 c. shortening Add: 1/2 c. brown sugar, 1/2 c. white sugar gradually. Stir until light and fluffy. Add: 1 well beaten egg, 1 c. flour, 1 t. soda and mix well. Roll into balls and press down with tines of a fork. Bake at 350-degrees F. for 10-15 minutes. 1980's \- growing kids at home... added oatmeal and whole wheat flour Peanut Butter Oatmeal Cookies 3/4 c. firmly packed brown sugar 3/4 c. white sugar 1 c. shortening (coconut oil or butter) 1 c. peanut butter 2 eggs 1 c. all\-purpose flour 1 c. whole wheat flour 1 c. rolled oats 2 t. soda 1/2 t. salt Heat oven to 350\-degrees F. In large bowl, combine first 5 ingredients; blend well. Stir in remaining ingredients. Drop by teaspoonfuls, 2 inches apart onto ungreased cookie sheet. Press each with a potato masher. Bake for 8\-12 minutes or until golden brown. Immediately remove from cookie sheet. 60\-70 cookies. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Low\-Glycemic, Gluten\-Free Peanut Butter Cookies (I adapted it from a flourless recipe.) 1 c. peanut butter 1/3 c. palm sugar 1 egg 1 T. agave nectar 1/4 c. almond flour 2 T. hi\-maize resistant starch 1 t. soda Mix well with a hand\-held electric egg beater. Form into small balls. Press with fork. Bake in a preheated 350\-degree oven 8\-12 minutes. In the Sharp Microwave Oven \- Low\-Mix Bake, 325\-degrees 5\-1/2 minutes....See Morekathyg_in_mi
3 years agokathyg_in_mi
3 years ago
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