Posted on 12/09/2001 5:24:55 AM PST by Hillary's Lovely Legs
I'll spend most of the time teaching my 11 yr. old son. My daughter actually learned a couple of weeks ago when she baked some Pumpkin Bread for a Thanksgiving breakfast at our Parish. She had to do it by herself for a Girl Scout Cooking Badge. She was proud and helped demolish the extra loaf she baked for us!
Good morning everyone.
2/3 cup margarine
2 cup Quick oats, uncooked
1 cup sugar
2/3 cup all-purpose flour
1/4 cup corn syrup
1/4 cup milk
1 teaspoon vanilla extract
1/4 teaspoon salt
1 11.5-ounce package of milk chocolate chips
Preheat oven to 375 F. Melt butter in medium saucepan over low heat. Remove from heat. Stir in oats, sugar, flour, corn syrup, milk, vanilla extract and salt; mix well. Drop by measuring teaspoonfuls, about 3" apart, onto foil-lined cookie sheets. Spread thin with rubber spatula. Bake 5-7 minutes. Cool on cookie sheets. Peel foil away from cookies. Melt Nestle Toll House Milk Chocolate Morsels over hot (not boiling) water; stir until smooth. Spread chocolate on flat side of half the cookies. Top with remaining cookies.
Okay, everyone....a true story of justice in the good old U.S. of A. Thought y'all might enjoy this; if nothing else, it shows internet justice, if it can be called that.
My daughter & I had just finished a salad at Neiman-Marcus Cafe in Dallas & decided to have a small dessert. Because our family are such cookie lovers, we decided to try the "Neiman-Marcus Cookie." It was so excellent that I asked if they would give me the recipe and they said with a small frown, "I'm afraid not." Well, I said, would you let me buy the recipe? With a cute smile, she said, "Yes." I asked how much, and she responded, "Two fifty." I said with approval, just add it to my tab.
Thirty days later, I received my VISA statement from Neiman-Marcus and it was $285.00. I looked again and I remembered I had only spent $9.95 for two salads and about $20.00 for a scarf. As I glanced at the bottom of the statement, it said, "Cookie Recipe - $250.00." Boy, was I upset!! I called Neiman's Accounting Dept. and told them the waitress said it was "two fifty," and I did not realize she meant $250.00 for a cookie recipe. I asked them to take back the recipe and reduce my bill and they said they were sorry, but because all the recipes were this expensive so not just everyone could duplicate any of our bakery recipes....the bill would stand.
I waited, thinking of how I could get even or even try and get any of my money back. I just said, "Okay, you folks got my $250.00 and now I'm going to have $250.00 worth of fun." I told her that I was going to see to it that every cookie lover will have a $250.00 cookie recipe from Neiman-Marcus for nothing. She replied, "I wish you wouldn't do this." I said, "I'm sorry but this is the only way I feel I could get even," and I will.
So, here it is, and please pass it to someone else or run a few copies....I paid for it; now you can have it for free.
(Recipe may be halved.):
| 2 cups butter 2 tsp. soda 5 cups blended oatmeal** 2 cups brown sugar 1 8 oz. Hershey Bar (grated) 2 tsp. baking powder 2 tsp. vanilla |
4 cups flour 2 cups sugar 24 oz. chocolate chips 1 tsp. salt 4 eggs 3 cups chopped nuts (your choice) |
** measure oatmeal and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies. Have fun!!! This is not a joke --- this is a true story.. That's it. Please, pass it along to everyone you know, single people, mailing lists, etc..... Ride free, citizen! |
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7 ounces almonds, unblanched
3 large eggs
1/2 cup light brown sugar, packed
1 teaspoon vanilla
1/2 teaspoon almond extract
2 cups flour, sifted
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 teaspoons white pepper
1 1/4 teaspoons ground ginger
1/3 cup cocoa powder, Dutch-process
2 tablespoons espresso coffee powder
1/2 cup granulated sugar
4 ounces semisweet chocolate
First toast the almonds: Preheat the oven to 375 degrees and bake the almonds in a wide, shallow pan, in the center of the oven, stirring once, for 13 minutes. Set aside to cool. Adjust two racks to divide the oven into thirds and reduce the oven temperature to 300 degrees. Line two 12-by-15-inch cookie sheets with baking pan liner paper or aluminum foil, shiny side up, and set aside.
In a small bowl beat the eggs with the brown sugar and vamlla and almond extracts. Sift together into the large bowl of an electric mixer the flour, baking powder, salt, pepper, ginger, cocoa, espresso, and granulated sugar. Place the chocolate on a cutting board, and with a sharp knife, shred/chop it fine. Place the cut chocolate in the bowl of a food processor fitted with the metal chopping blade. Add about 1/2 cup of the sifted dry ingredients and process for about 1 minute until the chocolate is fine and powdery. Add this chocolate mixture and the egg mixture to the remaining dry ingredients in the large bowl of the mixer and mix as above. Beat in the nuts.
Lightly flour a large work surface and turn the dough out onto the floured area. Lightly sift flour over the top of the dough.
Cut the dough in half. With a wide dough scraper (or with a wide spatula or pancake turner) turn one piece of the dough a few times to lightly flour all sides of it and form the dough into an elongated oval about 10 inches long. Place a lined cookie sheet next to the oval of dough.
Now is the time when you need confidence. The dough will be soft and will lose its shape when you transfer it. (If you use more flour and make a dough that will hold its shape, it will then be too firm to spread out as it should during baking.) With both hands or with a wide dough scraper (or with a wide spatula or pancake turner) pick up the dough and quickly transfer it to the cookie sheet, placing it diagonally on the sheet. However the dough flops on the sheet, it will be OK. Reshape it with your fingers and/or press the dough scraper (or spatula or pancake turner) against the sides of the dough to straighten the shape. (It should be only about 2 1/2 to 3 inches wide in the middle and only 1/2 to 3/4 inch high.)
Repeat with the remaining half of the dough and the second cookie sheet.
With a wide pastry brush, brush excess flour off the dough.
Bake two sheets at a time for 50 minutes, reversing the sheets top to bottom and front to back once during baking to insure even browning. (The shapes will flatten and spread a bit during baking.)
Remove the sheets from the oven. Reduce the oven temperature to 275 degrees. Peel the paper away from the back, or with a large spatula, or using a flat-sided cookie sheet as a spatula, release the baked strips and transfer to a large cutting board.
Cutting the strips into narrow finger-shapes should be done slowly and carefully. With a serrated bread knife cut the strips on a sharp angle into cookies 2/3 to 3/4-inch wide. Sometimes it is best to start each cut with the serrated knife and finish it with a straight knife.
Now the cookies will be baked again. Place them on a cut side, right next to each other, and bake them again for 35 to 45 minutes (depending on their width). After about 20 minutes, or when the cookies are half baked, turn them upside down and continue to bake until dry. Watch carefully, do not overbake. (While they are still warm they will feel a bit soft, but when they cool they will become crisp and hard.)
Cool and store airtight.
1lb oleo softened to room temp
21/2 c brown sugar
11/2 c sugar
10 eggs
6 t. vanilla, ameretto, or Kahlua
41/2 c flour
Mix all ingredients and drop a tablespoon full in 4 places on waffle iron. Setting at medium. It always takes me a few to get the timing adjusted. Cookies should be about an 11/2" to 2" in diameter when done. Takes about a min. or two Everyonce in awhile lighly spray the griddle with Pam. Cookies should release and be lightly browned. I've only used vanilla.
Store in cool place and dust with powdered sugar for presentation. My friends make this recipe for weddings and Christmas......it makes soo many, great for gifts. They are delicious little thick waffle cookies. They are NOT pizzelle like in texture.
Mountaineer.....thanks for the GB recipe
1 C. butter or margerine (I use Blue Bonnet.)
1 C. sugar
1 C. brown sugar
2 eggs
2 C. all-purpose flour
1 tsp. vanilla
1 tsp. baking soda
2 C. crushed potato chips
1 C. chopped nuts (I usually use pecans)
Cream margerine, sugars, eggs. Add flour and soda slowly to mixture. Stir in crushed potato chips and nuts. Drop by tsp. to cookie sheet. Bake 10 minutes @ 325 degrees.
Cool on rack. Then roll in powdered sugar. (They're a bit like lady fingers.....sweet, crunchy & salty at the same time. Very good.)
Cheesecake Cookies
Crust:
2 cups flour
2/3 cup packed brown sugar
12 T. butter
Combine flour and brown sugar, cut in butter. Reserve 1 1/2 cup of crumb mixture for topping, and press reamining crumb mixture in a 9x13 pan.
Filling:
16 oz. cream cheese
4 T. lemon juice
1/2 cup sugar
1 tsp. vanilla
2 eggs
4 T. chopped pecans
4 T. milk
Cream together cream cheese and sugar; add eggs, milk, lemon juice and vanilla. Spread on crumb mixture and sprinkle on the reserved topping. You can add Christmas colored toppings if you like. Bake at 350 for 20-25 Minutes. Cool and cut into squares.
My kids like it with chocolate chips on top, too.
Butter cookies with the extra richness of sieved cooked egg yolks.
2 egg yolks
2 1/4 cups flour
1 teaspoon salt
1/8 teaspoon baking soda
1 cup unsalted butter
1/2 cup sugar
1 whole egg (unbeaten)
1/2 teaspoon vanilla
Topping:
2 tablespoons finely chopped nuts
1/4 cup sugar
1/4 teaspoon cinnamon
Food coloring (optional)
Preheat the oven to 375°. Drop the two egg yolks, one at a time, into hot, salted water. Simmer until hard-cooked. Put through a wire sieve.
Sift the flour before measuring, then sift together the flour, salt, and baking soda.
Cream the butter. Add the sugar gradually, creaming well. Add the raw egg, the vanilla, and the sieved egg yolks. Beat well. Blend the butter mixture into the dry ingredients. Chill if necessary for easy handling.
Press through a cookie press onto ungreased baking sheets, or chill dough at least 2 hours and roll out on well-floured pastry cloth or board to 1/8-inch thickness. Cut into desired shapes with a floured cookie cutter. Place on ungreased baking sheets.
Make the topping while the cookies are baking. Bake 8 to 12 minutes. Add topping while cookies are still warm. Yield: 3 dozen.
"I sure do like those Christmas cookies, sugar. I sure do like those Christmas cookies, babe. The ones that look like Santa Claus, Christmas trees, and bells and stars. I sure do like those Christmas cookies all year long....." lalalalala
My favorite part of the song is "...when she puts them in the oven, there's 15 minutes for some kiss'n and a hugg'n. I sure do like those Christmas cookies....." :)
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