Secrets To Making Perfect Cookies

A page full of tips to help you make perfect cookies:

http://whatscookingamerica.net/Cookie/CookieTips.htm

The tip about using quality ingredients hit home. I always use Robin Hood flour for baking but a few weeks ago I bought a no-name brand to save a few bucks.

I could see the difference, can only describe the flour as being "heavy" and the cookies were not up to par. I then made pierogis and again could see the difference.

I'll stick to the tried and true ingredients...lee

Ah couldn't agree more..... tried and trusted ingreed-i-ments... in fatter of mact...I...haff been trying my own trusted in-greed-i-ments.Yup! May ah interest y'all in mah repacy...er... reci-pie?
MY CHRISTMAS CAKE

I INGREDIENTS:

* 2 cups flour
* 1 stick butter
* 1 cup of water
* 1 tsp baking soda
* 1 cup of sugar
* 1 tsp salt
* 1 cup of brown sugar
* Lemon juice
* 4 large eggs
* Nuts
* 2 bottle wine
* 2 cups of dried fruit

Sample the wine to check quality. Take a large bowl, check the wine again. To be sure it is of the highest quality, pour one level cup and drink. Repeat.

Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar. Beat again. At this point it's best to make sure the wine is still OK. Try another cup... Just in case. Turn off the mixerer thingy. Break 2 eggs and add to the bowl and chuck in the cup of dried fruit.

Pick the fruit up off floor. Mix on the turner. If the fried druit gets stuck in the beaterers just pry it loose with a drewscriver. Sample the wine to check for tonsisticity.

Next, sift two cups of salt. Or something. Check the wine. Now shift the lemon juice and strain your nuts. Add one table. Add a spoon of sugar. Whatever you can find. Greash the oven. Turn the cake tin 360 degrees and try not to fall over. Don't forget to beat off the turner. Finally, throw the bowl through the window. Finish the wine and wipe counter with the cat.


Go to Wal-mart and cuy a bake.

Bingle Jells! Bingle Jells! Bingle all the way..... (hic)

hmm.....Daffyd

West Country Scones

Now by that oiy don't mean California...ah'm talking Devon/Cornwall with the famous clotted cream..... now that is Mmmmm!

Ingredients (Makes 12)

100g/4oz butter
450g/1lb Self raising flour
Pinch of salt
10ml/2tsp baking powder
300ml/half pint milk.

Are you ready?

Rub the butter into the flour, sal and baking powder. Mix together with the milk to a soft dough. Rollout, cut into rounds and place on a greased baking sheet. Bake in a pre heated oven at 220 c/425 gas mark 7, for 10 minutes.

Serve with Jam and clotted cream.....

Whilst I'm in the kitchen and have the obligatory flour on my nose I thought I'd whip up a few traditional .....

Brandy Snaps.

Ingredients (Makes 12)

50g/2oz butter
50g/2oz Caster Sugar
50g/2oz Golden Syrup
50g/2oz Plain flour.
2.5ml/half tsp Ground Ginger.

Turn on the oven 180c

Put the butter, sugar and syrup in a saucepan and beat slowly over a low heat until melted. Remove from the heat and mix in the flour and ginger. Place spoonfuls of the mixture onto greased baking trays, allowing plenty of space for the mixture to spread. Bake in a pre heated oven at180c/350 gas mark 4 for ten minutes until golden brown. Leave to firm for a minute then remove with a palette knife and roll around the greased handle of a wooden spoon. Slip them off the spoon and leave to cool on a wire rack.

If the mixture becomes too hard to shape, return to the oven for one to two minutes to soften.

Bon appetite!

Brandy snaps I bet are delicious!