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The GUILD 12-9-2001 COOKIE RECIPE EXCHANGE DAY!!!!

Posted on 12/09/2001 5:24:55 AM PST by Hillary's Lovely Legs

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Yes folks, this is the day you have all been waiting for. The Cookie Recipe Exchange. Please post your favorite recipes here
1 posted on 12/09/2001 5:24:55 AM PST by Hillary's Lovely Legs
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To: BigWaveBetty; Snow Bunny; Billie; mountaineer; Timeout; ClancyJ; daisyscarlett; LBGA; Rheo...
To Die For Chocolate Chip cookies.


4 1/2 cups all purpose flour
1 tsp salt 1 tsp baking soda
1 tsp cream of tartar
1 cup butter room temp
1 cup light brown sugar
1 cup granulated sugar
1 cup vegetable oil, Wesson preferable
1 tsp cream
1 tsp vanilla extract
1 egg, slighty beaten
1 bag chocolate chips
1 cup walnuts

Preheat over to 350. Sift together the first 4 ingredients, set aside. In a large bowl with mixer at high speed beat butter until smooth. Add sugars and beat until combined. Reduce speed to medium: beat in next 4 ingredients until combined. Reduce speed to low: beat in flour mixture until combined. Stir in chocolate chips and walnuts.

Drop be 2 tablespoonfuls 2" apart on to cookie sheets. Bake 16 minutes. Cool for a couple minutes before you put them on a rack. They are crumbly at first.

.

. Meringue Cookies-- light as a cloud

2 Egg whites - room temperature
1/8 ts Cream of tarter
1/8 ts Salt
1 ts Vanilla
3/4 c Superfine sugar
1/2 c Chocolate chips
1/4 c Nuts; optional

Preheat oven 300 degrees.

Beat egg whites, cream of tarter and salt together until soft peaks form.

Add vanilla, then add sugar gradually, beating until stiff.

Fold in choc. and nuts.

Drop by teaspoon fulls 2 inches apart on ungreased brown paper ( Paper grocery bag) layed on cookie sheet. Bake until dry approx. 25 minutes.

Let cool slightly before removing from brown paper.

Set on rack to cool before storing in airtight container. Freezes well.

.

Helpful Hint--- Make on a sunny day. Humidity makes them less crisp

2 posted on 12/09/2001 5:25:53 AM PST by Hillary's Lovely Legs
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To: Hillary's Lovely Legs
Mmmm... nothing like chewy chocolate chip cookies and milk! The problem with my generation (I am 23) is that not many girls can cook :(. Not in NYC at least.
3 posted on 12/09/2001 5:30:21 AM PST by BrooklynGOP
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To: All
I HIGHLY recommend the SILPAT for all baking. You will never grease another cookie sheet and your cookies slide right off of them. The best investment I ever made. You can get them at Bed Bath and Beyond or several other kitchen stores.

Silpat

 Silpat®
The Original Silicone mat for Patisserie

Our most popular item, the Silpat® is a must for any patisserie chef or home baker.  The flat, non stick baking pan liner is ideal for baking cookies and patisseries.  Place the silpat on any surface when working with sticky materials such as batter, taffy, caramel, or anything your imagination allows.  It won't stick, and it will save you a mess!  Silpat® does not need to be greased, saving both time and money. 
    You may have seen similar products, but the Silpat® is the original non stick silicone baking mat, first introduced in France in 1982 by our founder Guy Demarle.  They are made of fiberglass and silicone.  Silpat®s have a life of 2,000 to 3,000 times.*
        Our products conform to US regulations on food grade silicone, and are FDA, NSF®, and Kosher certified.

Can be used at temperatures varying from -40°C to 250°C
-40°F to 482°F
*Life of product varies depending  on use and maintenance.
Full size:  16 1/2" x 24 1/2"
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Jelly roll size:  11" x 17"
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Click here for prices and sizes.


Care Instructions

Pictures of Silpat® in Action

4 posted on 12/09/2001 5:31:00 AM PST by Hillary's Lovely Legs
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To: Hillary's Lovely Legs
Ok, as promised, here are the drop down the drain cookies!!! LoL :)

NO-BAKE CHOCOLATE DROPS

2 Cups granulated sugar
1/4 Cup unsweetened cocoa powder
1/2 Cup plus 3 TBSP milk
1/2 Cup butter
1/2 Cup peanut butter
1/2 tsp vanilla
2 1/2 Cups quick oats

In a saucepan, bring sugar, cocoa powder, milk and butter to a boil, stiring. Cook 1 minute, then remove from heat. Set aside. Add peanut butter and vanilla and mix well. Place oats in a large owl, and pour in peanut-butter mixture. Mix and drop dough by large teaspoonfulls onto a cookie sheet lined with wax paper. Refrigerate

5 posted on 12/09/2001 5:48:03 AM PST by SassyMom
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GINGER KRINKLES

3/4 Cup shortening
1 Cup sugar
1/4 Cup molasses
1 1/2 tsp soda
1 tsp ginger
1 egg
2 1/2 Cups flour
1/4 tsp salt
1/4 tsp cloves

Cream shortening & sugar. Add molasses & egg, beat well. Add sifted dry ingredients. Mix will. Roll into small balls and dip in granulated sugar. Place 2 inches apart on greased cookie sheet. Bake 10-12 minutes, until they crack 375 degrees.

6 posted on 12/09/2001 5:55:29 AM PST by SassyMom
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To: BrooklynGOP
How sad is that? Once again, the feminists have gotten away with brainwashing little girls into believing that cooking is demeaning. I'm a 43 year old guy who's always done ALL the cooking in our house. My wife was raised by hippies and she couldn't boil water without burning it. I'm printing this great thread.
7 posted on 12/09/2001 6:00:33 AM PST by Channel_Islands_EANx_Diver
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To: SassyMom
These cookies are very tasty and kind of butterscotchy, and I'd bet even people who don't like coconut would like them.

Coconut Oatmeal Cookies

1/2 c. butter or margarine
1 c. packed brown sugar
1 egg, beaten
1 c. rolled oats
1/2 c. shredded coconut
1 c. sifted flour
1/2 t. baking powder
1/2 t. soda
1/2 t. salt

Cream butter and sugar, beat in egg; add oats and coconut. Add sifted dry ingredients and bglend. Shape dough into small balls (I use a #70 scoop) and place on greased cookie sheets. Flatten with fork. Bake about 10 minutes at 375 degrees.

8 posted on 12/09/2001 6:01:40 AM PST by mountaineer
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To: Hillary's Lovely Legs
This might me a cure for the broken car blues.... :)

PEANUT BUTTER CUPS

2 sticks oleo
1 Cup peanut butter
1 3/4 cups crushed graham crackers
2 1/3 cups powdered sugar
2 Cups (12 oz) milk chocolate chips

Melt oleo, add peanut butter, graham crackers and powdered sugar. Press into a 9 x 13 pan.

Melt chocolate chips spread over mixture in pan; cool.

Hint: It helps to score chocolate when partially cool to make easier cutting when completely cool.

9 posted on 12/09/2001 6:03:22 AM PST by SassyMom
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To: Channel_Islands_EANx_Diver
Nothing wrong with cooking. I had to learn how to cook when I moved off campus at college.
10 posted on 12/09/2001 6:04:48 AM PST by BrooklynGOP
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To: Channel_Islands_EANx_Diver
Nothing wrong with cooking. I had to learn how to cook when I moved off campus at college.
11 posted on 12/09/2001 6:04:48 AM PST by BrooklynGOP
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To: Hillary's Lovely Legs
I've never tried the Silpat, although many recommend them. I generally use parchment paper. It's expensive, but if you know anyone who runs a restaurant, you might have that person order it for you from a food service company like Sysco, rather than going to the supermarket and getting the tiny little package for a big price. And, as always, I recommend the King Arthur baking catalogue for all your baking needs!
12 posted on 12/09/2001 6:04:48 AM PST by mountaineer
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To: Hillary's Lovely Legs
Good Medicine Cookies

1 cup butter
1 cup dark brown sugar
1 cup sugar
2 eggs
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups all purpose flour
2 ½ cups oats
½ cup walnut, chopped
12 ounce chocolate chips

Makes 15 cookies
Cream butter and sugars. Beat in eggs and vanilla. Combine baking powder, baking soda, salt and flour. Mix dry ingredients together with butter mixture until blended. Mix in oats, nuts, and chocolate. Use ¼ cup of batter per each cookie. Bake on a cookie sheet for 20 minutes at 350 degrees.
Note: butter scotch chips can substitute chocolate chips
13 posted on 12/09/2001 6:13:47 AM PST by gorio
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To: MadelineZapeezda
Here's a gingerbread house recipe I've never tried, but here goes:

Dough

3/4 c. heavy cream, whipped
1-1/4 c. dark brown sugar, packed
1/2 c. molasses
1 T. baking soda
1-1/2 t. ginger
1-1/2 t. grated lemon rind
4-1/2 c. sifted flour

Stir together first 6 ingredients, then stir in flour till well-blended and smooth. Wrap in plastic and refrigerate.

Make patterns out of cardboard or paper for front, back, gable, roof, chimney, etc. of your house. Roll dough out about 1/8" thick on lightly floured surface.

Lay patterns, side by side, on the dough. With a sharp knife, cut around each. With broad spatula, transfer the cutouts, with patterns still in place, to greased sheets; place about 1/2" apart.

Carefully cut out windows, doors, etc., and lift off patterns. Brush all cutouts lightly with cold water. Bake at 300 degrees 10-15 minutes or until done. Cool on sheets.

Assembly: For glue, melt 1/2 c. granulated sugar, stirring until it's a golden syrup. Dip house pieces into the syrup and press against the other pieces. If syrup gets stiff, re-melt over low heat.

Decorating: For icing, stir 4 c. sifted confectioners' sugar into 2 egg whites until smooth and creamy.

Flat licorice pieces may be used for roof tiles, sticks of chewing gum for shutters, waffle wafer cookies for chimney bricks, candy canes for columns, etc.

14 posted on 12/09/2001 6:13:55 AM PST by mountaineer
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To: Hillary's Lovely Legs
My daughter has been making these and I've heard they were terrific!

Gooey Butter Cookies

8 ounces cream cheese (1 package)
1/2 cup butter, softened
1 egg
1/4 teaspoon vanilla extract
1 18.5-ounce package yellow cake mix
1/4 cup powdered sugar

Preheat oven to 350 F (175 degrees C). In a medium bowl, cream together the cream cheese and butter. Stir in the egg and vanilla. Add cake mix, and stir until well blended. Roll into 1" balls and then roll the balls in the powdered sugar. Place 1 inch apart onto an ungreased cookie sheet. Bake for 10 to 13 minutes. Remove from baking sheets to cool on wire racks.

15 posted on 12/09/2001 6:16:30 AM PST by Clintons Are White Trash
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To: All
Chocolate-Covered Oatmeal Bars

1 c. butter
1/2 brown sugar
1/2 c. granulated sugar
2 egg yolks
1 c. sifted flour
1 c. rolled oats
6 oz. Hershey bar chocolate
2 T. butter
1/2 c. chopped nuts, e.g., walnuts

Cream butter and sugars. Beat in eggs. Add flour and oats; mix well. Spread in greased and floured 13x9 pan. Bake at 350 degrees for about 22 minutes. Cool 10 minutes.

Melt Hershey bars and 2 T. butter together. Spread over cookie and sprinkle with nuts.

16 posted on 12/09/2001 6:18:01 AM PST by mountaineer
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To: Hillary's Lovely Legs
I just have to tell you that I am completely and totally addicted to your Garlic Smashed Potatoes. I make them at least once a week if not more and I can eat them as a meal. I just love them!!!! :)
17 posted on 12/09/2001 6:22:01 AM PST by SassyMom
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To: mountaineer
Could you give more info on the King Arthur Baking Catalogue?

I've been waiting for this thread. My contribution for now is the following:

For almost any cookie that you'd like to jazz up BIG TIME, go to your closest candy making supply store (look in your yellow pages for confectioner supplies) and buy a bag or two of dipping chocolate (light or dark whatever your preference). Make the most boring cookies you know, those spritz cookies that you shoot from a gun work very well. Set them aside to cool to room temperature. Take about 3/4 cup of the dipping chocolate discs and melt either over hot water (DON'T get any water in the chocolate) or nuke it low (this chocolate melts very quickly). Have waxed paper covered cookie sheets ready. Take your cookies and dip the tip, or half or even the whole cookie in the melted dipping chocolate and place them on the waxed paper covered cookie sheets. When the sheet is full of chocolate covered or dipped cookies, place the sheet in refrigerator for 15 minutes. NOTE: The chocolate will not set unless it is refrigerated for a short time.

Your friends and family will be amazed and delighted with these delicacies. Most will simply insist you had to have buoght them in the store. Last year I made a simple Lemon Spritz cookie recipe, shot them from the cookie gun in the shape of Christmas trees, dipped the tips of the "trees" in chocolate, and they were a big hit.

18 posted on 12/09/2001 6:24:55 AM PST by WillaJohns
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To: SassyMom
I am so glad you like them. You might find yourself adding more and more garlic! I just went in my fridge to get some leftover smashed potatoes to have with my beef wellington and they were all moldy. Ewwwww.
19 posted on 12/09/2001 6:28:41 AM PST by Hillary's Lovely Legs
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To: mountaineer
Your Coconut Oatmeal cookie recipe is my daughter's favorite cookie, she requests a batch for her birthday and special occasions. No one except the baker even knows there is coconut in them and the coconut gives them an incredible smooth flavor. I add one teaspoon of vanilla to mine. Also, my recipe calls for smashing them with the bottom of a glass dipped in sugar instead of using a fork to push them down.
20 posted on 12/09/2001 6:30:53 AM PST by WillaJohns
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To: WillaJohns
King Arthur Flour, and the catalogue, are here. Make sure you check to see whether their traveling baking class (it's free!) is coming to your town. My mother and I just attended one, and it was lots of fun.

For spices, including different varieties of cinnamon and other baking spices, I'd suggest Penzey's .

21 posted on 12/09/2001 6:31:22 AM PST by mountaineer
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To: Hillary's Lovely Legs
LOL... I'm glad to know that Im not the only one that grows cultures in my refrigerator. LOL....
22 posted on 12/09/2001 6:32:57 AM PST by SassyMom
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To: mountaineer
How in the world did you know I needed a place to order some spices! I've been looking in every grocery store for Cardomom. Nobody has it. Now, out of the blue, you give me the link to Pensky's! Thank you! .....off to check the baking catalog.
23 posted on 12/09/2001 6:36:51 AM PST by WillaJohns
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To: WillaJohns
The great thing about Penzeys is that they don't have just cardamom, but four varieties of cardamom, with complete descriptions of the qualities and flavors of each. Their catalog also has recipes. When you order stuff, it generally comes packed in bay leaves and cinnamon sticks - I'm up to my eyeballs in bay leaves! Must make more soup!
24 posted on 12/09/2001 6:40:32 AM PST by mountaineer
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To: SassyMom
Welcome home, Hillary's Lovely Legs! member since December 9th, 1998

3 years!! Woo hoo!


25 posted on 12/09/2001 6:42:09 AM PST by Hillary's Lovely Legs
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To: Hillary's Lovely Legs
Has anyone tried Laura Bush's cookie recipe? It sure looks good, but I haven't tried it yet.
26 posted on 12/09/2001 6:43:58 AM PST by Nea Wood
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To: Nea Wood
Could you please post Laura's cookie recipe?
27 posted on 12/09/2001 6:46:02 AM PST by Hillary's Lovely Legs
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To: Hillary's Lovely Legs
HAPPY FR ANNIVERSARY!!!!!!!
28 posted on 12/09/2001 6:51:10 AM PST by SassyMom
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To: mountaineer
Gingerbread House Cookie tip!!! After you pull your cookie pieces out of the oven, quickly put your cardboard pattern over the pieces again and using a sharp knife, trim away any places where the baking has caused the cookie to spread. This will insure that your house fits together nicely!
29 posted on 12/09/2001 6:52:45 AM PST by Clintons Are White Trash
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To: Hillary's Lovely Legs
My Mom's Peanut Butter Cookies

Cream butters and sugars. Beat in egg, water & vanilla. In a separate bowl, sift together dry ingredients, then add to creamed butters. Shape spoonfuls into small balls (about 3/4"). Place on greased cookie sheet, smash with fork (or, for Christmas, the flat surface of a decorative cookie press). Bake 10-12 minutes or until golden brown, 375 degrees. Cool on wire racks. Makes about 65 bite-sized cookies.

These are, hands-down, the best peanut butter cookies I've ever eaten, although I am a bit prejudiced since they are the ones I grew up with. (o:

30 posted on 12/09/2001 6:54:12 AM PST by calypgin
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To: Clintons Are White Trash; MadelineZapeezda
Thank you for the tip. I've never made a gingerbread house - maybe some day - but MadelineZapeezda was in the market for a recipe!
31 posted on 12/09/2001 6:56:45 AM PST by mountaineer
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To: mountaineer
Gingerbread houses are really pretty easy - don't be intimidated. Once you have a good pattern you are pretty well set. Another tip - use the melted sugar as your glue in her recipe as opposed to royal icing that some recommend. You don't have to worry about it being effected by humidity, etc. Just melt the sugar in a big skillet and all you have to do is dip you pieces and stick them together.
32 posted on 12/09/2001 7:14:02 AM PST by Clintons Are White Trash
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To: All
Goodmorning. Looking for recipe for Orange Drop Cookies. The ones that stay soft. I lost my mothers recipe, but seem to remember that there was orange juice in the dough, and the icing had bits of orange rind in it?????

I know one of you fine ladies have it.....Karen

33 posted on 12/09/2001 7:14:32 AM PST by KE
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To: mountaineer
I've been over at the baking catalog website all this time, LOL! Great place and bookmarked.

On another note about baking, once I made a double batch of the Oatmeal Coconut cookie recipe at my daughter's request because she wanted to take some to work to share--she was working at an upscale hotel at the time, and she gave some to the chef. He took one look and said, "Your mother doubled the recipe, didn't she?" When she asked how he knew that, he said, because of the texture. He proceeded to tell her that when you double a cookie recipe you have to increase (?) the shortening because there's some kind of chemical-type reaction that occurs when the batch is larger. If anyone knows the specifics about this, I'm really interested.

I'm also wondering about the peanut butter cookies above and the teaspoon of water added. I know there's a reason for the water, but I'd like to know what it is.

As if you couldn't tell, I'm really into baking.

34 posted on 12/09/2001 7:21:26 AM PST by WillaJohns
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To: mountaineer; Hillary's Lovely Legs
Thank you for the King Arthur info!

Happy anniversary, HLL! I just celebrated my first year in November.

Here's my cookie recipe:

Max's Molasses Cookies
(Don't ask me who Max is, I don't know)

Preheat oven to 375 degrees.

3/4 C Shortening
1 C Sugar
1/4 C Molasses
1 Egg
2 C Flour
1 tsp soda
1 tsp cinnamon
1/2 tsp salt
1/4 tsp ground cloves
1/4 tsp ground ginger

Mix together first 4 ingredients. Sift together remaining dry ingredients. Add to mixture. Form into balls. Roll in sugar. Bake 8-10 min. at 375 degrees.

35 posted on 12/09/2001 7:24:50 AM PST by 2Jedismom
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To: Hillary's Lovely Legs
Use a silpat unless you enjoy chipping the chocolate crackles off the cookie sheet. The WELD themselves to the cookie sheet, no matter how much you grease the cookie sheet. Trust me--I know this from painful experience.

And expect to get burned at least once making the rosettes. I usually double the rosette recipe, pull a stool up to the stove and become a rosette-making machine for an afternoon. Then I put the rosette iron away until next year.

---------- Recipe via Meal-Master (tm) v8.06

Title: Chocolate Crackles
Categories: Chocolate, Cookies
Yield: 36 servings

4 oz Unsweetened baking chocolate
-squares
1/2 c Vegetable oil
2 c Sugar
4 Eggs
2 ts Vanilla
2 c Flour
2 ts Baking powder
1/2 ts Salt
1 c Powdered sugar

Melt chocolate, blend with oil and sugar. Add eggs, one at a time, beating after each addition. Add vanilla, flour, baking powder and salt. Mix. Chill dough several hours. Shape into small balls and roll in powdered sugar.

Bake on greased cookie sheet at 350F for 10 to 12 minutes.

Recipe by: Lands End

-----

---------- Recipe via Meal-Master (tm) v8.06

Title: Rosettes
Categories: Cookies, My
Yield: 36 Servings

2 Egg
1/4 t Salt
1 T Sugar
1 t Vanilla
1 1/4 c Flour
1 c Milk

Beat together. Batter will be thin. Let batter rest for 10 minutes.

Heat 2 1/2 inches of oil in dutch oven to 325 to 350 degrees. Heat rosette iron in oil. Blot on paper towel. Dip iron into batter, but do not cover top of iron. Put in hot oil. Cook for 20 to 35 seconds, until rosette is golden brown. Drain on paper towels. When cool, sprinkle with powdered sugar or fill with preserves and whipped cream.

-----

36 posted on 12/09/2001 7:25:15 AM PST by Catspaw
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To: KE
Goodmorning. Looking for recipe for Orange Drop Cookies. The ones that stay soft. I lost my mothers recipe, but seem to remember that there was orange juice in the dough, and the icing had bits of orange rind in it?????

This one? If not, I'll check my One Million Recipes software, but that's at work. This is from recipes I collected from the web in MealMaster format.

---------- Recipe via Meal-Master (tm) v8.06

Title: Orange Drop Cookies
Categories: Cookies
Yield: 1 Batch

3/4 c Shortening
1/4 c Butter
1 1/2 c Brown Sugar
2 Well beaten Eggs
1/2 c Fresh Orange Juice
1 ts Vanilla
3 1/2 c Flour
1/4 ts Salt
2 ts Baking Powder
1 ts Soda
2 tb Grated Orange Rind
3/4 c Sour milk or Buttermilk

-----------------------------------ICING-----------------------------------
1/2 c Butter
4 c Powdered Sugar
1/3 c Evaporated Milk
1 ts Vanilla
2 tb Grated Orange Rind

Cream shortening and sugar. Add eggs, orange juice, rinds, vanilla and sour milk. Mix well. Add all dry ingredients which have been sifted (NOT! I'm lazy) together. Blend everything together well. Optional - one cup of nuts. Drop by teaspoon on greased cookie sheet, (I used teflon cookie sheet ~ no greasing) Bake at 350% for 5 to 8 minutes.

ICING: Beat it all together and slap on the VERY COOLED DOWN cookies.

This makes a cake like cookie just exploding with orange flavor

-----

37 posted on 12/09/2001 7:31:48 AM PST by Catspaw
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To: mountaineer
I know it has nothing to do with cookies, but if you are ordering from Penzey's get some chipotle pepper. It is hard to find other places and very good. Try it in chili or fajitas.
38 posted on 12/09/2001 7:33:28 AM PST by knuthom
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To: Hillary's Lovely Legs
Re-posted from a previous thread to consolidate:

German Chocolate Cookies

1 package German Chocolate Cake Mix (18-1/4 oz.)
2 eggs
1/2 cup butter or margarine, melted
1/2 cup quick-cooking oats
1 cup (6 oz.) semisweet chocolate chips
1/2 cup candied fruitcake stuff--forget what you call it--the citron & cherries. Or substitute 1/2 cup raisins.

In a mixing bowl, combine dry cake mix, eggs, butter, & oats, mixing well. Stir in the chocolate chips and candied fruit. At this point I chill the dough for a little while--or you can freeze it for later!--but you don't have to. Drop by heaping spoonfuls about 2 inches apart on ungreased cookie sheet--cookies will spread a bit. Bake at 350 for 9-11 minutes. Remove and cool on wire rack. Cookies puff up while baking then fall and crinkle when cooled. They stay chewy, though. Not overly sweet,but a little spicy. Yields about 3 1/2 dozen.

39 posted on 12/09/2001 7:37:41 AM PST by sirena
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To: knuthom
BARF ALERT!!!

PIAPS is on Tim Russert right now and sounding like she voted for George W. Bush. Even embracing military tribunals.

WARNING: Old Crusty accompanies her.

40 posted on 12/09/2001 7:37:49 AM PST by Endeavor
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To: Hillary's Lovely Legs
My goodness the guild smells sooooo good - all of the spices and different aromas filling the guild with good smells of CHRISTMAS!!!! YUMMY!!! My fat cells are VERY happy right now! *giggle*
41 posted on 12/09/2001 7:39:38 AM PST by SassyMom
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To: Endeavor
The 'beast has been speaking about hubbys reign until Russert read an excerpt from some article and now she's claining she didn't know everything that happened so she couldn't say that we didn't do everything possible to get Bin Laden back when Clinton was pres.
42 posted on 12/09/2001 7:39:45 AM PST by Endeavor
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To: Endeavor
PS: ON a cosmetic note, she seems to have her faced vacumned to her skull much better today than in the recent past. Of course her eyebrows are tacked up under her bangs, bless her little heart.
43 posted on 12/09/2001 7:41:50 AM PST by Endeavor
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To: Hillary's Lovely Legs
Golden Brownies

1/4 cup butter
1 cup graham cracker crumbs
1 cup chopped walnuts
6 oz package of chocolate or butter scotch morsels
1 cup flaked coconut
1 can sweetened condensed milk

Pre-heat over to 350o
Melt butter in 9" square pan coating bottom evenly
Sprinkle pan with with graham cracker crumbs (pack down slightly)
Layer with walnuts then chocolate or butter scotch morsels
Cover with coconut flakes
Pour condensed milk evenly over top, do not stir!
Bake 30 to 35 minutes
Cool and cut into squares.
Chill squares in refrig.

44 posted on 12/09/2001 7:45:28 AM PST by LarryLied
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To: Endeavor
The Hildebeeste was so busy baking cookies she wasn't aware her dear husband was rejecting Sudan's offers to help us nab Osama. And, speaking of cookies, here's another:

Chocolate Chip Shortbread

1 c. butter
1/3 c. sugar
1-3/4 c. flour
1/4 c. cornstarch
1 c. mini chocolate chips (semi-sweet choc.)

Beat butter and sugar till creamy. Reduce speed of mixer, add flour and cornstarch. Beat until well mixed. Stir in chocolate chips by hand.

Press into ungreased 13x9 pan. Prick all over with fork. Bake 35-45 minutes or until edges just begin to brown. If browning too quickly, cover with foil. Cool in pan 15 minutes. Cut while still warm.

45 posted on 12/09/2001 7:45:34 AM PST by mountaineer
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To: Hillary's Lovely Legs
Sour Cream Cookies

1/2 C. oleo or butter
1 1/2 C. brown sugar
2 eggs
1 t. vanilla
2 1/2 C. flour
1/2 t. baking powder
1 t. baking soda
1/2 t. salt
3/4 C. nuts chopped
1 C. sour cream

In a large mixing bowl, blend together oleo and brown sugar until creamy. Add eggs and blend in. Mix together flour, soda, baking powder and salt. Blend into butter mixture and then add sour cream, nuts and mix well together. Chill dough for at least 2 hours.

Drop by teaspoon onto a greased baking sheet. Bake at 400 degrees F. for 10 - 12 minutes. Let cool and frost.

Frosting:

6 T. butter browned
3 C. confectionary sugar
1/4 C. milk

Blend all ingredients together. If needed add a little more milk to get the right consistency to frost cookies.

I've been looking for a sour cream cookie recipe. Just found this on a google search. If anyone has a better one, I would love to have it...I've always wanted to duplicate the cookies my grandmother made (hard to do without HER recipe).

46 posted on 12/09/2001 7:49:08 AM PST by .30Carbine
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To: Endeavor; All
Read this: Butt Out, Hillary
47 posted on 12/09/2001 7:49:27 AM PST by mountaineer
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To: Hillary's Lovely Legs
Strong work! The Guild comes through again!
48 posted on 12/09/2001 7:51:26 AM PST by Squire
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To: SassyMom
Another version of ginger krinkles--this is my favorite recipe and my best & quickest "old faithful" stand-by!

Easy Ginger Crinkles

1 (18.25 oz.) box of spice cake mix without pudding in the mix
1 teaspoon ground ginger
2 large eggs, slightly beaten
1/4 cup vegetable oil
1/4 cup molasses
sugar

Combine cake mix and ginger in large bowl, stir well. Add eggs, oil, and molasses. Stir until blended--dough will be sticky! Shape dough into a ball, cover & chill or freeze for later use.

Divide chilled dough in half, work with one half at a time, keeping remaining portion chilled. Shape dough into 1-inch balls, roll balls in sugar. Place 2 inches apart on lightly greased cookie sheets. Bake at 375 degrees for 14 minutes. Let cool for 2 minutes and remove from baking sheet to wire racks to cool completely. Repeat with remaining dough. Makes about 3 1/2 dozen.

Tip: Measure out your vegetable oil first, then the molasses to make clean-up easier. Also, when shaping balls and rolling in sugar, keep dusting your hands with sugar to keep dough from sticking to you.

49 posted on 12/09/2001 8:00:33 AM PST by sirena
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To: Hillary's Lovely Legs; All
I think I'm going to love this thread. Have been lurking off and on for weeks because I am so busy. Hope everyone is doing well!

Here are my favorite cookies. Mrs. Watts lived up the road from us when I was little, and she used to milk her cow, churn her own butter (and I helped!) and make these wonderful cookies. Somehow I always could tell when she had some in the oven, and would stop in for a visit. ;-)

Mrs. Watt's Oatmeal Cookies

1 cup flour
1/2 Tsp. Salt
1/2 Tsp. Baking Powder
1/2 Tsp. Soda
1 1/2 Cups Rolled Oats
1/2 Cup Brown Sugar
1/2 Cup White Sugar
1/2 Cup Shortening
1 Egg
1 Tbs. Water
1 Tsp. Vanilla

Sift flour, salt, baking powder and soda into mixing bowl. Add remaining igredients except oats. Beat until smooth. Fold in the oats (not cooked) and shape into small balls. Place on cookie sheet and bake at 350° about 20 minutes. (375° for 14 minutes). Makes 2 1/2 - 3 dozen.

-----------------

HLL, I hope your car troubles are over soon. My daughter wrecked both of our cars in a two week period last month. Someone hit her Jeep from behind. She was okay thankfully, and the car was fixed. While I was driving the little rental car, she totalled my Maxima two weeks later. This time she hit someone from behind. I now have a new car and many more years of payments.

50 posted on 12/09/2001 8:08:35 AM PST by LBGA
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