You can get the recipe at the end of the paragraph for these cookies. The most cherished memories of my childhood were of the smells of baking delicious cookies. As I would walk in the door on my house from school I could smell the goodness waiting for me. Many times the cookies were not yet iced and I would sneak one away. Popping a piece of the fresh baked cookie into my mouth was warm and inviting. My mother would usually ask me if I want to help her ice the rest. We had good times and it warmed my heart to take a box of these cookies I helped decorate to people in the nursing home that could no longer come visit us at home for the holidays. Many older people for some reason just love sweet things and their eyes would usually light up as we walked in the door with boxes in our hands. Their delight was not from what present did we bring as they no longer had cares of materials tings but a nice chat with a young person and a delicious cookie filling their tummy was cheer enough for them.
My mom and I never shared our recipes. We did this not be greedy but enjoyed baking so much and giving to others that when prompted for the recipe only replied how many did you want and we would go home and happily make enough for them to have.
Of course times have changed. The recipe my Grandmother changed and my mother changed again has landed in my possession. I don’t quite have the time I did when I was a child but still enjoy baking when I have a chance. The cherished moments with my children when we do have a chance to make a batch of cookies is priceless. Of course with now 3 teenagers in the home and their friends stopping by the batch of cookies does not last more than a day but that makes you feel good.
My mom and I still make cookies as we have ladies order 100 dozen or more for themselves to give as gifts to family and friends and they can no longer bake themselves and the cookies remind them of what they use to be able to bake and they still like to give their families home based goodies instead of store bought preservatives.
Enjoy these recipes. We will try to add a new time tested recipe weekly so check back often and give us your feedback and comments.
Grandma’s Secret Recipe Sugar Cookies and World Famous best Chocolate Chip Cookie recipes are sure to be a hit. Check out the web site learn-about-it.com/knowhow to get these great recipes.
Thursday, 23 April 2009
Thursday, 9 April 2009
Amazing Chocolate Chip Cookie Recipe
This is our families secret chocolate chip recipe. We have a large family so this one makes over 4 dozen chocolate chip cookies. You can experiment with most cookie recipes to adjust to your own taste. Remenmber the more brown sugar you use the more chewy type cookie you create. I don't think this one needs much adjusting. First we will start with ingredients.
INGREDIENTS:
4 cups (1 ounce) squares unsweetened chocolate
1cup butter
2 cups all-purpose flour
2 cups yellow cake mix
1 teaspoon baking soda
2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups white sugar
1 cup brown sugar
4 eggs
2 teaspoon vanilla extract
1 1/4cup sour cream
3 1/2 cups semisweet chocolate chips
Directions to cookie recipe.
1. Preheat oven to 375 degrees.
2. Melt butter and unsweetened chocolate together.
3. Sift cake mix, flour, baking soda, baking powder, and salt together.
4. In a large bowl, beat sugar, eggs, and vanilla.
5. Stir the chocolate mixture into the eggs.
6. Stir in the sifted ingredients with sour cream.
7. Mix in chocolate chips.
8. Drop rounded tablespoonfuls cookie sheets.
9. Bake for until edges are starting to turn dark brown.
Enjoy these wonderful cookies at any occasion. They disappear very quickly at family events. You might notice my secret ingredient. It is the boxed yellow cake mix. Cake flour gives the cookie a little more body than the regular unbleached flour.You may use any of your favorite brands. If you are making smaller cookies don't forget that the baking time goes down. Many ovens produce heat from the bottom of the oven, so as not burn the bottom of the cookies many times I will double pan the cookies before I bake them. Baking is similar to a gigantic chemistry experiment. The best way to get the experiment right is to keep experimenting. Once you have found the best combinations of ingredients and procedures, stick with it. Enjoy!
INGREDIENTS:
4 cups (1 ounce) squares unsweetened chocolate
1cup butter
2 cups all-purpose flour
2 cups yellow cake mix
1 teaspoon baking soda
2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups white sugar
1 cup brown sugar
4 eggs
2 teaspoon vanilla extract
1 1/4cup sour cream
3 1/2 cups semisweet chocolate chips
Directions to cookie recipe.
1. Preheat oven to 375 degrees.
2. Melt butter and unsweetened chocolate together.
3. Sift cake mix, flour, baking soda, baking powder, and salt together.
4. In a large bowl, beat sugar, eggs, and vanilla.
5. Stir the chocolate mixture into the eggs.
6. Stir in the sifted ingredients with sour cream.
7. Mix in chocolate chips.
8. Drop rounded tablespoonfuls cookie sheets.
9. Bake for until edges are starting to turn dark brown.
Enjoy these wonderful cookies at any occasion. They disappear very quickly at family events. You might notice my secret ingredient. It is the boxed yellow cake mix. Cake flour gives the cookie a little more body than the regular unbleached flour.You may use any of your favorite brands. If you are making smaller cookies don't forget that the baking time goes down. Many ovens produce heat from the bottom of the oven, so as not burn the bottom of the cookies many times I will double pan the cookies before I bake them. Baking is similar to a gigantic chemistry experiment. The best way to get the experiment right is to keep experimenting. Once you have found the best combinations of ingredients and procedures, stick with it. Enjoy!
Monday, 6 April 2009
Three Chocolate Candy Recipes
Here are two recipes for making delicious chocolate confections.
CHOCOLATE ROCKS
5 ozs. sweet chocolate
1/2 pint (1 cup) thick cream
2 tablespoonfuls hot sugar syrup
1 teaspoonful vanilla extract
1 oz. unsweetened chocolate
1/2 teaspoonful almond extract
1 lb. sweet grated chocolate
1/2 oz. melted cocoa-butter
1/2 teaspoonful rose extract
Melt the grated chocolate over hot water to a smooth paste. Remove it from the hot water, beat for a few minutes, adding gradually the rose extract and the melted cocoa-butter. Stir occasionally until quite cold; then rub through a wire sieve on white paper underneath.
Put the sweet chocolate and the unsweetened chocolate into a saucepan, and melt the mixture to a smooth paste; then add the cream, hot syrup, the extracts, and stir over the fire until well mixed. Remove from the fire, and beat until the mixture becomes cold and a lighter color. Mold it into round centers; then roll them in the sieved chocolate.
Serve in paper cases.
CHOCOLATE NOUGATINES
1/2 lb. (1 cup) sugar
1 teaspoonful vanilla extract
1/4 lb. (1 cup) blanched almonds, or walnut meats or ground almonds
1 tablespoonful honey
Melted chocolate
Chop the almonds and toast them a pale brown in the oven.
Put the honey into a saucepan and stir until dissolved; then add the sugar and allow it to melt and get quite liquid. Now add the almonds, stir over a moderate heat until all turn a light brown color, then add the vanilla extract, and pour on a buttered slab. Roll out thin and cut into squares. Allow to dry on waxed paper and dip in melted chocolate when quite firm.
Another method is to put three pounds of sugar into a dry, clean saucepan, and melt over the fire, without using any water.
When dissolved, add as much chopped nuts as the batch will take up. Pour out on an oiled slab and roll out thin; it may be cut in oblong pieces and coated with chocolate, or broken fine and mixed with the chocolate and dropped on a tin.
CHOCOLATE DATES
1 lb. best dates
1/4 lb. unsweetened chocolate
4 ozs. (1/2 cup) confectioners' sugar
2 tablespoonfuls boiling water
1/2 teaspoonful vanilla extract
Wipe the dates, slit them lengthwise with a silver knife, but only far enough to extract the kernels without bruising the fruit.
Grate the chocolate into a small saucepan; add the sugar, boiling water, and the vanilla extract, and stir over the fire until quite smooth. The mixture must not boil.
Then put the small saucepan inside a larger one half filled with boiling water, just to keep the chocolate fluid until all the dates are filled. Take up a little of the mixture in a teaspoon, press open the date, and pour it in neatly.
When about a dozen are filled, gently press the sides together. The chocolate should just show a shiny brown ridge in the middle of the date. Place on a board in a cool place to harden.
CHOCOLATE ROCKS
5 ozs. sweet chocolate
1/2 pint (1 cup) thick cream
2 tablespoonfuls hot sugar syrup
1 teaspoonful vanilla extract
1 oz. unsweetened chocolate
1/2 teaspoonful almond extract
1 lb. sweet grated chocolate
1/2 oz. melted cocoa-butter
1/2 teaspoonful rose extract
Melt the grated chocolate over hot water to a smooth paste. Remove it from the hot water, beat for a few minutes, adding gradually the rose extract and the melted cocoa-butter. Stir occasionally until quite cold; then rub through a wire sieve on white paper underneath.
Put the sweet chocolate and the unsweetened chocolate into a saucepan, and melt the mixture to a smooth paste; then add the cream, hot syrup, the extracts, and stir over the fire until well mixed. Remove from the fire, and beat until the mixture becomes cold and a lighter color. Mold it into round centers; then roll them in the sieved chocolate.
Serve in paper cases.
CHOCOLATE NOUGATINES
1/2 lb. (1 cup) sugar
1 teaspoonful vanilla extract
1/4 lb. (1 cup) blanched almonds, or walnut meats or ground almonds
1 tablespoonful honey
Melted chocolate
Chop the almonds and toast them a pale brown in the oven.
Put the honey into a saucepan and stir until dissolved; then add the sugar and allow it to melt and get quite liquid. Now add the almonds, stir over a moderate heat until all turn a light brown color, then add the vanilla extract, and pour on a buttered slab. Roll out thin and cut into squares. Allow to dry on waxed paper and dip in melted chocolate when quite firm.
Another method is to put three pounds of sugar into a dry, clean saucepan, and melt over the fire, without using any water.
When dissolved, add as much chopped nuts as the batch will take up. Pour out on an oiled slab and roll out thin; it may be cut in oblong pieces and coated with chocolate, or broken fine and mixed with the chocolate and dropped on a tin.
CHOCOLATE DATES
1 lb. best dates
1/4 lb. unsweetened chocolate
4 ozs. (1/2 cup) confectioners' sugar
2 tablespoonfuls boiling water
1/2 teaspoonful vanilla extract
Wipe the dates, slit them lengthwise with a silver knife, but only far enough to extract the kernels without bruising the fruit.
Grate the chocolate into a small saucepan; add the sugar, boiling water, and the vanilla extract, and stir over the fire until quite smooth. The mixture must not boil.
Then put the small saucepan inside a larger one half filled with boiling water, just to keep the chocolate fluid until all the dates are filled. Take up a little of the mixture in a teaspoon, press open the date, and pour it in neatly.
When about a dozen are filled, gently press the sides together. The chocolate should just show a shiny brown ridge in the middle of the date. Place on a board in a cool place to harden.
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