Sunday, September 26, 2010

Apple Slice Cookies

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INGREDIENTS

2 tablespoons red decorator sugar

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies

2 tablespoons miniature semisweet chocolate chips

Black string licorice, cut into 1-inch pieces

  • Heat oven to 350°F. Cut 17x12-inch piece of plastic wrap; place on work surface. Sprinkle red sugar evenly over plastic wrap. Roll cookie dough in sugar to coat. Wrap in plastic wrap; freeze 30 minutes.
  • Remove half of dough from wrapper; freeze remaining dough until needed. Cut dough into 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart. Place 3 chocolate chips in center of each slice to resemble seeds. To form slice shape, make 2 indentations on 2 opposite sides with fingers. Repeat with remaining half of dough.
  • Bake 8 to 9 minutes or until unsugared edges are light golden brown. Insert 1 licorice piece on top of each cookie to resemble stem. Cool 2 minutes; remove from cookie sheets to cooling racks.

Source:  Pillsbury

Wednesday, September 22, 2010

King Arthur’s Apple Skillet Cake

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Doesn’t this look amazingLearn how to make it here>>>

Hickory Nut Cake with Cream Cheese Frosting

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When I was a little girl, mother picked up hickory nuts every fall, cracked them into a Ball fruit jar and saved them to make Hickory Nut Cake.

She made it at Thanksgiving and Christmas,and it was the best cake you ever tasted.

I never had her recipe, but was thrilled to find this one from Midwest Living.

This one’s for you, mom…

Ingredients

5    eggs
1  cup  butter
2  cups  all-purpose flour
1  tsp.  baking soda
1/4  tsp.  salt
2  cups  sugar
1  tsp.  vanilla
1  cup  buttermilk
1  cup  flaked coconut
1  cup  chopped hickory nuts or pecans, toasted
    Cream Cheese Frosting (recipe follows)
Directions

1. Separate eggs. Allow egg yolks, egg whites and butter to stand at room temperature for 30 minutes. Meanwhile, grease bottoms of three 9x1-1/2-inch round cake pans. Line bottoms of pans with waxed paper; grease and lightly flour pans; set pans aside. In a medium bowl, combine flour, baking soda, and salt.

2. In a very large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until well combined. Add the egg yolks and vanilla; beat on medium speed until combined. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Fold in coconut and nuts.

3. Thoroughly wash beaters. In a medium mixing bowl, beat egg whites until stiff peaks form (tips stand straight). Fold about one-third of the egg whites into cake batter to lighten. Fold in remaining whites. Spread batter evenly into the prepared pans.

4. Bake in a 350 degree F oven about 25 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans. Remove waxed paper and discard. Cool cake layers thoroughly on wire racks.

5. Place one cake layer on a serving plate. Spread with about 1/2 cup Cream Cheese Frosting. Top with second cake layer. Spread with 1/2 cup frosting. Place the remaining cake layer on top; spread top and sides of cake with remaining frosting. Store cake in the refrigerator for up to 2 days. Let stand at room temperature 30 minutes to 1 hour before serving. Makes 16 servings.

Cream Cheese Frosting: In a large mixing bowl, beat one 8-ounce package cream cheese, softened, 1/4 cup softened butter and 1 teaspoon vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in one 1-pound package powdered sugar (about 4 cups) and 1 to 3 tablespoons milk to reach spreading consistency. Makes 2-1/2 cups frosting.

Source:  Midwest Living

Tuesday, September 21, 2010

The Chewy, Alton Brown’s Amazing Chocolate Chip Cookies!

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This is it, the chocolate chip cookie that I’ve been searching forever for.  They are so good, thick and chewy, not flat and thin like most chocolate chip cookies.

I’ve tried so many recipes, tried to fiddle with The Original Toll House Cookie recipe, too, by adding more flour, and could never get it right.  These are hands down, the best chocolate chip cookies I’ve ever made.  I’ll never try another recipe, I’ve found perfection!

I made these because of 750 positive comments on the Food Network site, and I was thrilled with the results.  It’s the bread flour, I believe, that makes them puffy not flat.  If you never make anything from my site, and you’re a chocolate chip cookie lover, than make these.  You will not be disappointed, pinkie swear you won’t!

The only adaptation I made was not using parchment paper.  I baked them on a cushioned,  air cookie sheet, it worked perfectly.

I chilled them for a half an hour, then scooped them into big balls with an ice cream scoop, the rest I baked off the next day after being in the refrigerator all night. 

~ jan

Ingredients

    * 2 sticks unsalted butter
    * 2 1/4 cups bread flour
    * 1 teaspoon kosher salt
    * 1 teaspoon baking soda
    * 1/4 cup sugar
    * 1 1/4 cups brown sugar
    * 1 egg
    * 1 egg yolk
    * 2 tablespoons milk
    * 1 1/2 teaspoons vanilla extract
    * 2 cups semisweet chocolate chips

Hardware:

    * Ice cream scooper (#20 disher, to be exact)
    * Parchment paper
    * Baking sheets
    * Mixer

Directions

Heat oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.

Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

Source:  Food Network