FReeper Weekly Recipe Thread (Dec 31 ~ Happy New Year)

FreeRepublic Cooks | Dec 31, 2011 | libertarian27

[libertarian27]

Welcome to the 4th installment of the FReeper Weekly Recipe Thread 2012.

Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or three- for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites!

Here's the place to share and explore your latest and greatest favorite recipe.

[Netizen]

I agree in the white chocolate. I just wanted to lighten the chocolate taste for our son, but overly sweet wouldn’t be good either and I find the white chips very sugary.

Good point on the cocoa powder. I haven’t tried the carob powder yet, but I do have some on hand so maybe I’ll try that one first.

I don’t use sucralose. A few years back I was in the store looking at the artificial sweeteners. I wanted to make something for my step dad who was a diabetic. A woman standing near me, asked what I was looking for and I told her. She was a dietician that happened to be diabetic and told me not to use the artificial sweeteners. To just use real sugar, just to watch the amounts. Then last spring a nutritionist told me the same thing so I just use sugar. Though I have tried a few artificial sweeteners in the past. I think some people have sensitive taste buds and can tell right off the bat.

[Trillian]

It was a recipe I saw on a lot of sites while doing a web search. I’d use maybe 2-3 tablespoons less butter. They were chewy (which was good) but were flat and spread out too much. I like chewy and I like crunchy cookie recipes. I’d love to be able to make some like mauna loa makes too!

I used dark brown sugar and ghiradelli vanilla dream white chocolate squares.

White Chocolate Chip Macadamia Nut Cookies
Makes about 3 dozen cookies.

1 cup butter, softened
1 cup granulated sugar
3/4 cup light brown sugar, packed
2 teaspoons vanilla
1/2 teaspoon salt
2 eggs
2 1/2 cups all purpose flour
1 teaspoons baking soda
10 ounces white chocolate (chips or bars cut in chunks)
1 cup macadamia nuts, chopped into chunks

Directions:

Heat oven to 375 F. In large bowl, beat butter, granulated sugar, brown sugar, vanilla, and salt with electric mixer until creamy. Add eggs, beat well. Stir together flour, and the baking soda; gradually add to butter mixture,beating until well blended. Stir in white chocolate chips and macadamia nuts. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until set. (Edges are golden brown and center is set.) Cool slightly, remove from cookie sheet to wire rack to cool completely.

[rightly_dividing]

Thank you greatly for this recipe. I go to several recipe sites, but a recomendation by someone who has perfected a recipe is always the best route for somebody like me that cooks but doesn’t know anything about it. Thats why I favor this thread each week over just searching recipes online.

Again, thanks

[Netizen]

It occurs to me that carob powder or cocoa won’t work. Chocolate chips when melted will reharden when cooled. Using the powders wouldn’t have the same effect. Best I can do probably is to use a sugar free milk chocolate to lessen the ‘chocolate’ effect.

[libertarian27]

Recap of this thread’s Recipes

Appetizer __ Post # 64 __ Bacon Wrapped Cheese Dogs
Appetizer __ Post # 24 __ SAJ’s Breakfast Cheese Ball
Appetizer __ Post # 12 __ Stuffed Potato Skins
Appetizer __ Post # 23 __ Wicked Wienies

Bread __ Post # 48 __ Artisian Bread
Bread __ Post # 20 __ Orange Nut Bread

Cookies __ Post # 74 __ Chocolate Brownie Oatmeal Cookies
Cookies __ Post # 42 __ Chocolate Chip Cookies (Monster)
Cookies __ Post # 62 __ Perfect Chocolate Chip Cookies
Cookies __ Post # 54 __ Pink Champagne Cookies
Cookies __ Post # 82 __ White Chocolate Macadamia Nut Cookies

Drink __ Post # 40 __ Queen Elizabeth II Cocktail

Soup __ Post # 17 __ Sicilian Cod Stew

[libertarian27]

http://www.freerepublic.com/focus/f-chat/2829924/posts
Jan 7th thread

[mojitojoe]

I don’t like cake mixes at all but my wife orders mixes online from King Arthur and they don’t have all the preservatives and junk in them that usual grocery store mixes have. Their biscotti is delicious, in fact everything I have had from there has been great and the mixes are fool are relatively fool proof. Their scones are really good. If you get on their mailing list they frequently have good sales with free shipping.

http://www.kingarthurflour.com/shop/landing.jsp?go=Home

[mojitojoe]

Try the recipe on the package of the butter flavored Crisco shortening. They come out perfect every time.

[Netizen]

Thanks for posting that link. I stopped buying cake mixes, pre made frostings, refrigerated biscuits and bisquick in the store because of the partially hydrogenated/Trans Fats. Its good to know that I don’t have to always make cakes from scratch.

I was reading one of the reviews and this one caught my eye. LOL

05/23/2011

newtrbc from KAF Community

the cake had a very good taste to it, BUT the direction said cook for 55 minute I went to check on it at 45 minutes and it had burnt pretty bad. I usually check my first time recipes 10-15 minute before time recipe calls for, but I was to late on this one. I had to scrap the outside of the cake to try and get rid of some of the burnt taste. I had my whole family over for dinner that sunday and they wouldn’t try it because it was burnt on the outside. But I could tell it would be a hit if not burnt. me and my mom ate it. once i got her to taste it with the burnt. She said it was good. It is way too small I can’t wear it at all. I usually wear a medium so ordered large. Still too small. What can I do.

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I want to see her wear that cake! :)