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Am I the only one who have laid a recipe to rest? As in "I'll never EVER try to make this again?"
- Thread starter evan
- Start date
REC: REALLY Peanut Buttery Cookies... my favorite just like I grew up eating >
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=36931
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=36931
I've given this out and it has NEVER failed.... incredibly EASY, too... one more try Cyn?
Easiest Ever Mix Crust
Better Homes and Gardens Magazine
Makes two 9” crusts
1-3/4 cups flour
1/2 tsp. salt
1/4 tsp. baking powder
2/3 cup shortening (Crisco)
1/4 cup cold water
In small mixer bowl, combine flour, salt and baking powder. Add shortening and beat with electric mixer on low speed till pieces are the size of small peas (about 15-20 seconds). Add water all at once; beat on low speed just till moistened (10-15 seconds). Form dough into a ball then divide in two.
At this point, I flatten the dough roughly into a circle and wrap in waxed paper - chill in fridge for about 1 hour, but it's not necessary. On a lightly floured surface, roll dough to a circle about 1-1/2” larger than your inverted plate. Gently ease dough into plate - you may find it easier to roll it up on your rolling pin, rather than try to pick dough up with your hands. Be careful not to stretch the dough or it will shrink during baking. Trim off excess dough 1/2” beyond edge of plate. Fold this under then pinch between fingers for fluted edge, or press around edge with a fork.
To “blind bake” - this means to bake it without a filling in it, prick bottom and sides with a fork (to release air during baking), then bake for 10-15 minutes until browned.
To bake with filling, follow directions for the filling used.
Easiest Ever Mix Crust
Better Homes and Gardens Magazine
Makes two 9” crusts
1-3/4 cups flour
1/2 tsp. salt
1/4 tsp. baking powder
2/3 cup shortening (Crisco)
1/4 cup cold water
In small mixer bowl, combine flour, salt and baking powder. Add shortening and beat with electric mixer on low speed till pieces are the size of small peas (about 15-20 seconds). Add water all at once; beat on low speed just till moistened (10-15 seconds). Form dough into a ball then divide in two.
At this point, I flatten the dough roughly into a circle and wrap in waxed paper - chill in fridge for about 1 hour, but it's not necessary. On a lightly floured surface, roll dough to a circle about 1-1/2” larger than your inverted plate. Gently ease dough into plate - you may find it easier to roll it up on your rolling pin, rather than try to pick dough up with your hands. Be careful not to stretch the dough or it will shrink during baking. Trim off excess dough 1/2” beyond edge of plate. Fold this under then pinch between fingers for fluted edge, or press around edge with a fork.
To “blind bake” - this means to bake it without a filling in it, prick bottom and sides with a fork (to release air during baking), then bake for 10-15 minutes until browned.
To bake with filling, follow directions for the filling used.
I've always had luck with this easy one from 1981.... REC: Ribbon Fantasy Fudge
Ribbon Fantasy Fudge
Better Homes and Gardens, Dec 1981
Makes 3 pounds
3 cups sugar
3/4 cup margarine or butter
2/3 cup (5-1/3 oz. can) evaporated milk
6 oz. pkg. semisweet chocolate chips
7 oz. jar Kraft marshmallow creme
1 tsp. vanilla
1/2 cup peanut butter (crunchy or creamy)
Combine 1-1/2 cup sugar, 6 tbl. margarine and 1/3 cup milk in heavy 1-1/2 quart saucepan; bring to full rolling boil, stirring constantly.. Continue boiling 4 min. over medium heat, stirring constantly to prevent scorching. Remove from heat and stir in chocolate until melted. Add 1 cup (1/2 a jar) of marshmallow creme and 1/2 tsp. vanilla; beat until well blended. Pour into greased 13x9” pan. Repeat with other half of ingredients, substituting peanut butter for chocolate. Spread over chocolate layer and cool at room temperature; cut into squares.
NOTE: if you want to make only chocolate fudge, just substitute 6 oz. chocolate chips for the peanut butter, and cook it all in one batch.
Ribbon Fantasy Fudge
Better Homes and Gardens, Dec 1981
Makes 3 pounds
3 cups sugar
3/4 cup margarine or butter
2/3 cup (5-1/3 oz. can) evaporated milk
6 oz. pkg. semisweet chocolate chips
7 oz. jar Kraft marshmallow creme
1 tsp. vanilla
1/2 cup peanut butter (crunchy or creamy)
Combine 1-1/2 cup sugar, 6 tbl. margarine and 1/3 cup milk in heavy 1-1/2 quart saucepan; bring to full rolling boil, stirring constantly.. Continue boiling 4 min. over medium heat, stirring constantly to prevent scorching. Remove from heat and stir in chocolate until melted. Add 1 cup (1/2 a jar) of marshmallow creme and 1/2 tsp. vanilla; beat until well blended. Pour into greased 13x9” pan. Repeat with other half of ingredients, substituting peanut butter for chocolate. Spread over chocolate layer and cool at room temperature; cut into squares.
NOTE: if you want to make only chocolate fudge, just substitute 6 oz. chocolate chips for the peanut butter, and cook it all in one batch.
REC: Chocolate Chip Butter Cookies -- I love this one that's more shortbread-like, and tender.
Chocolate Chip Butter Cookies
These make wonderful thick, crumbly cookies that are quite addictive
Makes about 4 dozen
1 cup butter (no substitutes)
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 cup confectioners' sugar
1 cup (6 ounces) miniature semisweet chocolate chips
Melt butter in a microwave or double broiler; stir in vanilla. Cool completely. In a large bowl, combine flour and sugar; stir in butter mixture and chocolate chops (mixture will be crumbly). Shape into 1-inch balls. Place 2 inches apart on ungreased baking sheets; flatten slightly. Bake at 375F for 12 minutes or until edges begin to brown. Cool on wire racks.
Chocolate Chip Butter Cookies
These make wonderful thick, crumbly cookies that are quite addictive
Makes about 4 dozen
1 cup butter (no substitutes)
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 cup confectioners' sugar
1 cup (6 ounces) miniature semisweet chocolate chips
Melt butter in a microwave or double broiler; stir in vanilla. Cool completely. In a large bowl, combine flour and sugar; stir in butter mixture and chocolate chops (mixture will be crumbly). Shape into 1-inch balls. Place 2 inches apart on ungreased baking sheets; flatten slightly. Bake at 375F for 12 minutes or until edges begin to brown. Cool on wire racks.
These sound great, cheezz. Can regular chocolate chips be used as opposed to minis? I'm not wild
about the brands that make the mini chips, and prefer using the better brands which seem to only make the regular size chips. Maybe use regular chips and chop them? (With the nut grinder, of course.smileys/smile.gif By the way, I had to chop 9 oz bittersweet chocolate tonight, and used the nut chopper. I think of you every time I use it - what a fantastic idea! Thanks again!
about the brands that make the mini chips, and prefer using the better brands which seem to only make the regular size chips. Maybe use regular chips and chop them? (With the nut grinder, of course.smileys/smile.gif By the way, I had to chop 9 oz bittersweet chocolate tonight, and used the nut chopper. I think of you every time I use it - what a fantastic idea! Thanks again!
Eva, these are foolproof. They use less butter than most, and therefore, come out chewier. Also,
in general, try underbaking your cookies a little. They should appear a little raw in the centers, and will firm up upon cooling.
CHEWY DELICIOUS CHOCOLATE CHIP COOKIES
These are crispy on the edges and chewy in the middle. The last time I made these, I made them larger and rolled them into balls (rounded Tbsp size), after chilling the dough briefly. I baked them about 10 minutes.
CHEWY DELICIOUS CHOCOLATE CHIP COOKIES
INGREDIENTS:
1/2 cup butter, softened (I use unsalted)
3/4 cup granulated white sugar
3/4 cup packed light brown sugar
1 1/2 tsp vanilla extract
2 eggs
2 1/4 cups unsifted all-purpose flour
1 tsp baking soda
1/4 - 1/3 tsp salt (I use 1/4 generous tsp)
3/4 cup chopped nuts (optional)
1 3/4 cups semi-sweet chocolate chips
DIRECTIONS:
Preheat the oven to 375 F for shiny pans and 350 F for dark pans.
In a medium bowl, sift together the flour, baking soda, and salt.
In a large bowl, cream together the butter, both sugars, and vanilla until light and fluffy. Add eggs and beat well.
Gradually add the flour mixture to the creamed mixture. Beat well. Stir in the chocolate chips and nuts.
Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake in the middle of the oven for 8 to 10 minutes or until lightly browned. (Check at 8 minutes). DO NOT OVERBAKE.
Cool slightly. Remove from the cookie sheets and cool completely on a wire rack.
Makes 55-60 cookies.
Tip: Store cookies in an airtight container and add a piece of soft white bread or a slice of apple to keep cookies soft. Change the bread or apple every day or two.
Cookies may also be frozen for longer storage.
Adapted from my files.
in general, try underbaking your cookies a little. They should appear a little raw in the centers, and will firm up upon cooling.
CHEWY DELICIOUS CHOCOLATE CHIP COOKIES
These are crispy on the edges and chewy in the middle. The last time I made these, I made them larger and rolled them into balls (rounded Tbsp size), after chilling the dough briefly. I baked them about 10 minutes.
CHEWY DELICIOUS CHOCOLATE CHIP COOKIES
INGREDIENTS:
1/2 cup butter, softened (I use unsalted)
3/4 cup granulated white sugar
3/4 cup packed light brown sugar
1 1/2 tsp vanilla extract
2 eggs
2 1/4 cups unsifted all-purpose flour
1 tsp baking soda
1/4 - 1/3 tsp salt (I use 1/4 generous tsp)
3/4 cup chopped nuts (optional)
1 3/4 cups semi-sweet chocolate chips
DIRECTIONS:
Preheat the oven to 375 F for shiny pans and 350 F for dark pans.
In a medium bowl, sift together the flour, baking soda, and salt.
In a large bowl, cream together the butter, both sugars, and vanilla until light and fluffy. Add eggs and beat well.
Gradually add the flour mixture to the creamed mixture. Beat well. Stir in the chocolate chips and nuts.
Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake in the middle of the oven for 8 to 10 minutes or until lightly browned. (Check at 8 minutes). DO NOT OVERBAKE.
Cool slightly. Remove from the cookie sheets and cool completely on a wire rack.
Makes 55-60 cookies.
Tip: Store cookies in an airtight container and add a piece of soft white bread or a slice of apple to keep cookies soft. Change the bread or apple every day or two.
Cookies may also be frozen for longer storage.
Adapted from my files.
Can't do custard that's supposed to be eaten as custard -can only do a custard base, as in ice cream
When I have to thicken it to turn it into a custard dessert or filling, it almost always comes out lumpy! When I make it as an ice cream base and can keep it liquidy, it's fine.
I also have trouble with mascarpone. It doesn't like me.
When I have to thicken it to turn it into a custard dessert or filling, it almost always comes out lumpy! When I make it as an ice cream base and can keep it liquidy, it's fine.
I also have trouble with mascarpone. It doesn't like me.
sandi-in-hawaii
Well-known member
Meryl, what size pieces of chocolate are you starting off with in the nut chopper?
I bought one of those 10lb blocks of Guittard, and have it in big, 4" chunks. Is yours already chopped up into small pieces, so it fits in the nut chopper?
I bought one of those 10lb blocks of Guittard, and have it in big, 4" chunks. Is yours already chopped up into small pieces, so it fits in the nut chopper?
sandi-in-hawaii
Well-known member
No candy for me - fudge, caramel, anything.
sandi-in-hawaii
Well-known member
Marilyn what's your idea of the perfect PB cookie? Mine is very peanut buttery, crunchy, not soft
I make mine like a refrigerator cookie. The dough is rolled into logs, chilled, then sliced pretty thin. I then put peanut butter between two slices of dough, so it really tastes peanut buttery.
Here's my rec for Peanut Butter Filled Peanut Butter Cookies, just in case you wanted to try it one more time smileys/smile.gif
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup butter
1 cup sugar
1 cup brown sugar
1 cup peanut butter (half of 18 oz jar)
2 eggs
1 teaspoon vanilla
Extra peanut butter for filling cookies (the other half of the jar)
Sift flour, baking soda, baking powder and salt into a medium bowl, set aside.
Cream butter and both sugars. Add peanut butter and blend. Add eggs and vanilla, mix until well blended. Then add dry ingredients, and stir just until flour is incorporated.
Divide dough into thirds, and roll each portion in waxed paper, forming a log about 2 inches in diameter. Refrigerate until firm (at least 2 hours or overnight)
Place extra peanut butter into a Ziploc bag and cut off a very small corner of the bottom.
Cut logs into thin slices, and place on a cookie sheet, about 2 inches apart. Squeeze a dollop of peanut butter onto each slice, then top with another slice of dough. Make criss crosses on each cookie with a fork dipped in sugar. (If the dough is too stiff, and the peanut butter squishes out, set it aside for a couple of minutes, until dough softens a bit, then try to criss cross again)
Bake at 350 degrees for 13 – 15 minutes, until golden brown all over. Let cool on the cookie sheet for 5 minutes, then remove to a wire rack to cool completely.
I make mine like a refrigerator cookie. The dough is rolled into logs, chilled, then sliced pretty thin. I then put peanut butter between two slices of dough, so it really tastes peanut buttery.
Here's my rec for Peanut Butter Filled Peanut Butter Cookies, just in case you wanted to try it one more time smileys/smile.gif
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup butter
1 cup sugar
1 cup brown sugar
1 cup peanut butter (half of 18 oz jar)
2 eggs
1 teaspoon vanilla
Extra peanut butter for filling cookies (the other half of the jar)
Sift flour, baking soda, baking powder and salt into a medium bowl, set aside.
Cream butter and both sugars. Add peanut butter and blend. Add eggs and vanilla, mix until well blended. Then add dry ingredients, and stir just until flour is incorporated.
Divide dough into thirds, and roll each portion in waxed paper, forming a log about 2 inches in diameter. Refrigerate until firm (at least 2 hours or overnight)
Place extra peanut butter into a Ziploc bag and cut off a very small corner of the bottom.
Cut logs into thin slices, and place on a cookie sheet, about 2 inches apart. Squeeze a dollop of peanut butter onto each slice, then top with another slice of dough. Make criss crosses on each cookie with a fork dipped in sugar. (If the dough is too stiff, and the peanut butter squishes out, set it aside for a couple of minutes, until dough softens a bit, then try to criss cross again)
Bake at 350 degrees for 13 – 15 minutes, until golden brown all over. Let cool on the cookie sheet for 5 minutes, then remove to a wire rack to cool completely.
Hi Sandi, I use Ghirardelli bars a lot, which of course are flat, so I just snap each section
into something like 3/4 inch pieces, so they have room to move around. The chopper's bottom circumference is not even 2 inches. I haven't used any chunks in there so far, but I'd definitely have to break them down.
By the way, have you ever tried a chocolate chipper? I bought one recently, and it's like an ice pick - it chips away at chocolate chunks easily. Here's what it looks like:
http://www.amazon.com/Lee-43198-Chocolate-Chipper/dp/B00005NUVX/ref=pd_bbs_sr_1?ie=UTF8&s=home-garden&qid=1200554553&sr=8-1
into something like 3/4 inch pieces, so they have room to move around. The chopper's bottom circumference is not even 2 inches. I haven't used any chunks in there so far, but I'd definitely have to break them down.
By the way, have you ever tried a chocolate chipper? I bought one recently, and it's like an ice pick - it chips away at chocolate chunks easily. Here's what it looks like:
http://www.amazon.com/Lee-43198-Chocolate-Chipper/dp/B00005NUVX/ref=pd_bbs_sr_1?ie=UTF8&s=home-garden&qid=1200554553&sr=8-1
cynupstateny
Well-known member
Nope- I'm done. Thanks for trying, though!
michael-in-phoenix
Well-known member
Marilyn, if you make these cookies exactly as written, which I know...
...is difficult for you since Moyn gave you the freedom to tweak, you will enjoy a very good peanut butter cookie.
The only thing I do differently than the recipe is I don't make them as big. Otherwise, I follow the recipe and they come out great.
Michael
...is difficult for you since Moyn gave you the freedom to tweak, you will enjoy a very good peanut butter cookie.
The only thing I do differently than the recipe is I don't make them as big. Otherwise, I follow the recipe and they come out great.
Michael