The Hunt for the Elusive Chocolate Graham Cracker-Update:FOUND!
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Store brands/generics vs National brands
Comments (23)Rachelellen, I had to laugh when you specified crackers. :) I bought some house brand crackers last month and I think I know know why they were so cheap --- there was not ONE whole cracker in the entire package. (They tasted "eh...ok".) Back when we had the store, I used to get trade mags that often covered the politics and econimics of private labelling. Trust me, stores aren't carrying house brands out of concern for your wallet. It's a very lucrative area for them. Some products with different names are identical -- for example, Best Mayo on one side fo the county is Hellman's on the other. I don't know why. And, yes, private label products are made by some of the same companies that make similar/same brand names; however, that doesn't always mean the product is the same. Hunts might sell it's excess manufacturing capacity to Kroger or WalMart to create a house brand of product, but they do not always (or often, even) use the sam formulations. There may be more/less spices, more/less liquid to solid ration, less quality ingredients. I find most house brand diced tomoates taste fine, but there is less "meat" and more liquid than my favortie brand name comparable product. On the other hand, I don't like a lot of carp in my canned beans, so I'm happy with the house brand I buy because it has NO HFCS (why do you need that in beans anyway?), salt or other "stuff" in them. (Yes, I could use dried, but I'm lazy sometimes.) it's hit or miss. I'll buy a single unit of something and try it, but if it doesn't pass muster, I go back to my tried-and-true. What I do NOT like is the stores trying to force me to buy house brand by decreasing the space allowed for brand names. Yes, they make a bigger profit on house brands (in spite of the lower consumer price, they do make more or they wouldn't be doing it), but I want a choice....See MoreLOOKING for: nabisco famous chocolate wafer cookie recipe
Comments (18)2 oz unsweetened chocolate (squares) 1 cup all-purpose flour (sifted)& 2 tbsps all-purpose flour (sifted) 4 tsp double-acting baking powder 4 tsp baking soda 1 pinch salt 2 oz sweet butter (2 sticks) 1 tsp vanilla extract 2 cup granulated sugar 2 tsps light cream (milk) 1 egg (graded large) 1. Place the chocolate in the top of a small double boiler, over hot water, on moderate heat. Cover until partially melted, then uncover and stir until smooth. Remove from the heat, and set aside to cool slightly. 2. Sift together the flour, baking powder, baking soda, and salt,set aside. 3. In the large bowl of an electric mixer cream the butter. 4. Add vanilla and sugar, beat to mix well. 5. Add the melted chocolate, and beat until incorporated. Then add the light cream or milk and the egg, and beat to mix well. 6. On low speed add the sifted dry ingredients, scraping the bowl with a rubber spatula, and beating only until incorporated. 7. Place the dough on a piece of wax paper, fold the sides of the paper over the dough, and press down on the paper to flatten the dough to a scant 1" thickness. 8. Wrap in the waxed paper and refrigerate for 20-30 minutes (no longer or the dough will crack when you roll it out). However, if you do refrigerate it for longer (even overnight) let it stand at room temperature for about 1 hour before rolling it out). 9. Adjust two racks to divide oven into thirds, and preheat oven to 400. Line cookie sheets with aluminum foil. Flour a pastry cloth and place the dough on it. (If you have doubled the recipe, roll only half of the dough at a time). With a floured rolling pin (which should be refloured frequently to avoid sticking), roll the dough out until it is only 1/8" thick (thin). I use a round cookie cutter that is 2 3/4" in diameter. Use any size you like, and cut the cookies as close to each other as possible. Place the cookies 1/2" apart on the aluminum foil. (It might be necessary to transfer the cookies from the pastry cloth to the foil with a wide metal spatula). Handle them carefully in order to keep them perfectly round and flat. Leftover pieces of the dough should be pressed together and rerolled. Bake 2 sheets at a time, for 7-8 minutes, reversing the sheets top to bottom, and front to back once, to insure even baking. Bake until the cookies feel almost firm to the touch. These are supposed to be crisp (they will become more crisp as they cool) and they should not be underbaked, but watch them carefully to be sure they do not burn. If you bake one sheet at a time, bake it on the upper rack. With a wide metal spatula, transfer the cookies to racks to cool. Store in airtight container....See MoreHelp Me Make A Quick/Easy GOOD Dessert!?
Comments (22)Sandy, here's one that we love, and it takes about 10 minutes at the most to make. CHERRY DESSERT 1 cup flour 1/2 cup butter, softened (room temp) 1/2 cup brown sugar 1/3 cup oatmeal (raw oats) 1 can cherry pie filling Cut butter into flour and brown sugar until crumbly. Add oatmeal and combine. Put half of this in bottom of 8" square pan and pat down. Spread cherry pie filling over top of this. Sprinkle remaining crumbs on top. Bake at 350 for 30 minutes. Can double recipe and use 9x13 baking dish. I have made Casey's dessert and it is very good and oh so easy. But I just use regular milk, not chocolate, to dip the cookies in. I don't think you would be able to tell any difference, and there's no need to have the added expense of chocolate milk, unless you have some on hand. I actually think you could dip them in water! The idea is to moisten the cookies, and the taste comes from the cookies and whipped topping. Also, I put it in a 9x13 pan, layering it about 3 cookies high. Whenever I see Chips Ahoy and Cool Whip both on sale, I know it's time to make that dessert. It doesn't sound particularly good, but tastes great!...See MoreCookie weather
Comments (18)Neither autumn nor baking weather here, by far (mid-80s and muggy...blecch!). But I'll be visiting my elderly mom this weekend out of state, and she reminds that she's out of her favorite chocolate chip, cranberry oatmeal cookies. I managed 12 dozen, which will hopefully tide her over until Christmas. :) Annie: I saw your other post about ATK, and I've very coincidentally been in the hunt this week for a baked donut recipe that most closely mimics Hostess Donettes. (Yes, I could run down to the grocery store to grab a sack full for $2; but a set of KitchenAid mini-donut pans found their way into my TJ Maxx shopping basket recently, and I must give them a purpose in life!) I gave the Muffin Tin Donuts a try (1/2 batch only); yummy, but not what I was hoping for. I've gone through four recipes (a chocolate one wasn't bad, but not cakey enough) -- DH is enjoying being my tester and gobbling up all my 'fails'....See MoreRelated Professionals
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