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#1125123 --- 12/23/09 11:15 AM Re: Cookies for Christmas! [Re: L EE]
angela Offline
Senior Member

Registered: 01/28/04
Posts: 7932
Loc: usa
Just too let you know i did make the fudge. after it cooled couldnt resist a taste... yummy.
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#1170129 --- 04/10/10 02:09 PM Re: Cookies for Christmas! [Re: angela]
bluezone Offline
Diamond Member

Registered: 12/19/04
Posts: 35847
Loc: USA
sounds good

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#1228548 --- 10/23/10 09:54 PM Re: Cookies for Christmas! [Re: HeavenlyPlaces]
bluezone Offline
Diamond Member

Registered: 12/19/04
Posts: 35847
Loc: USA
time again

Originally Posted By: HeavenlyPlaces
Here is a recipe that I created this weekend (well, I drastically changed one that I already had so I call this one my own) and it's great because there is really a minimal amount of effort for a LOT of cookies:

Chocolate Walnut Glazed Sugar Cookie Bars
Sugar Cookies
1 1/4 cups walnuts, finely chopped
1 ¾ cups all purpose flour
¼ cup cocoa powder
1/2 teaspoon salt
6 tablespoons butter
10 tablespoons solid vegetable shortening
1 cup granulated sugar
1 egg white
1 teaspoon pure vanilla extract

Glaze
2 sticks butter
1 cup light brown sugar, packed
2 T. Cocoa powder
1/2 cup walnuts, chopped
Preheat oven to 350 degrees F. Lightly grease one 12 x 16-inch jellyroll baking pan, or cover pan with parchment paper sprayed with cooking spray.
In small bowl, whisk together chopped walnuts, flour, cocoa powder and salt. In medium bowl, cream together 6 T. butter, vegetable shortening and sugar. Beat in egg white and vanilla. Then blend in the dry ingredients.
Place dough in prepared pan, cover with plastic wrap and roll out to fill pan evenly. Bake until lightly browned on the edges, about 15 minutes.
Remove from oven; do not turn off oven. Let sugar cookie pan cool 5 minutes; cut into 1 x 2-inch bars. Let cool 5 minutes more.
While cookies are cooling, prepare glaze by melting butter in small saucepan over low heat. Stir in brown sugar and cocoa powder, bring mixture to a boil and boil 2 minutes. Remove from heat; stir in walnuts.
Pour glaze over sugar cookie sheet, spreading to cover well. Return sugar cookie sheet to oven. Bake 8 minutes more. While they are still hot, re-cut the cookies. Let cool completely in pan.
Makes about 8 dozen bars

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#1228732 --- 10/24/10 05:52 PM Re: Cookies for Christmas! [Re: bluezone]
twocats Offline
Silver Member

Registered: 02/10/10
Posts: 11904
Loc: NYS
Here's one of MY personal favorites. It's easy and DE-licious.
Almond Cake Recipe



YIELD: 1 Moist Almond Cake

Ingredients:

* 3/4 cups of butter

* 1 1/2 cups of sugar

* 2 eggs

* 1/2 teaspoon salt

* 1 teaspoon vanilla

* 1 1/2 teaspoon almond extract

* 1 1/2 cups of flour

Topping:

* 1 Tbsp sugar

* 3/4 cup of SLICED almonds

Procedure

* Preheat the oven to 350 degrees.

* Melt butter.

* Pour melted butter in a bowl and stir in sugar. Stir it.

* Add eggs (see it really is one bowl).

* Stir till creamy.

* Add all other ingredients (but not the topping ingredients!).

* Grease bottom and sides of pan. I use a springform - but you can use a 9 inch also.

* Spread the batter in the pan.

* Sprinkle the almonds over the top and add sprinkle the sugar.

* Bake for 40 mins.
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#1232825 --- 11/10/10 11:31 PM Re: Cookies for Christmas! [Re: twocats]
bluezone Offline
Diamond Member

Registered: 12/19/04
Posts: 35847
Loc: USA
Originally Posted By: twocats
It's easy and DE-licious.


sounds yummy

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#1232922 --- 11/11/10 10:06 AM Re: Cookies for Christmas! [Re: twocats]
HeavenlyPlaces Offline
Diamond Member

Registered: 02/26/02
Posts: 21996
Loc: Someplace Else
What temp should the oven be set at?
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#1232937 --- 11/11/10 11:02 AM Re: Cookies for Christmas! [Re: HeavenlyPlaces]
twocats Offline
Silver Member

Registered: 02/10/10
Posts: 11904
Loc: NYS
350


Edited by twocats (11/11/10 11:03 AM)
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#1232942 --- 11/11/10 11:12 AM Re: Cookies for Christmas! [Re: twocats]
HeavenlyPlaces Offline
Diamond Member

Registered: 02/26/02
Posts: 21996
Loc: Someplace Else
Thank you.
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#1234129 --- 11/16/10 11:13 PM Re: Cookies for Christmas! [Re: HeavenlyPlaces]
SilverFox Offline
Senior Member

Registered: 11/19/00
Posts: 6500
Loc: Waterloo
This is the Fudge recipe we use. After the basic recipe is suggestions for changing the flavor. The "Cookies and Cream" was an experiment requested by Code Red. It turned out great and is recommended for anyone that loves white Chocolate. You could add candied cherries instead of crumbled Oreos and make "Cherries in the Snow".

Never-Fail-Fudge

 2 1/2 c. sugar
 3/4 tsp. salt
 1/2 stick butter or margarine
 1 5 oz. can evaporated milk (2/3 c.)
 1 Jar (7 1/2oz) Marshmallow Fluff
 3/4 tsp. vanilla
 1 12-oz. package semi-sweet chocolate pieces
 1 /2 c. chopped walnuts (optional)


Grease a 9-inch square baking pan; set aside. In large saucepan combine the first 5 ingredients. Stir over low heat until blended. Increase heat to Medium and bring to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly for 5 minutes (use Soft-Ball test). Remove from heat, stir in vanilla and chocolate until chocolate is melted. Add nuts (optional). Turn into greased pan and cool. Makes 2 1/2 pounds.

Hint: As with all fudge recipes, cooking time will vary depending on factors such as humidity and altitude. For best results, use the softball test to make sure the fudge has been cooked enough. The softball test can be found in any cookbook and on our website under frequently asked question (FAQ's).



This is the basic fudge recipe for a 2 1/2 pound batch. If you want to make a 5 lb batch, buy the 16 oz. plastic container of Marshmallow Fluff and use the recipe printed on that container.

The flavor of the fudge can be changed by substituting different flavored chips in equal amount for the semi-sweet chocolate chips. i.e. Butterscotch, peanut butter or white chocolate pieces. There are recipes and a printable recipe book on their website http://www.marshmallowfluff.com/pages/homepage.html

To make "Cookies and Creme fudge" substitute white candy pieces for the semi-sweet chocolate. Buy a package of the mini Oreo cookies and crush them. Just before you pour the cooked fudge into the greased pan stir the larger pieces of crushed cookies into the fudge and pour into pan. Use the fine power of cookie crumbs to sprinkle over the top of the fudge and gentlely press into the fudge and let set and cool as usual.







"Flufferently" Asked Questions
This is the place to have all your burning questions about Marshmallow Fluff answered! After reading this, if you still have a question, send it to us.
My Never Fail Fudge failed. What happened?

Assuming all the ingredients were measured properly, the only way for fudge to fail is if either it is cooked at the wrong temperature or cooked for the wrong amount of time. If your fudge is too soft, it wasn't cooked long enough or at a high enough temperature. You can refrigerate it to help make it harder. If your fudge is too hard, you either cooked it too long or at too high of a temperature and there is nothing that can be done to save it. We suggest using the "soft ball test" when making fudge to help ensure proper cooking. See below.
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What is the "soft ball test"?

It is a test to see if the fudge has been cooked to the proper stage. Before you start cooking, fill a small dish with ice water and set aside. After you have brought the recipe to a full boil for 4 minutes, dribble a few drops of the mixture into the ice water from a wooden spoon. After it cools in the water (about 10 seconds), you should be able to roll it into small ball with your finger tips. If you put it in your mouth, it will be slightly chewy. If it passes these tests, you are done and should remove the mixture from heat and add the remaining ingredients. Otherwise, cook for another 30 seconds and try the test again. Most of the time, cooking time will not exceed 5 minutes.
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Should I use a candy thermometer to test for the "soft ball stage" when cooking fudge ?

No. Candy thermometers are unreliable for determining the softball stage when cooking fudge.
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