Now's The Time For Fruit Pies and Chocolate Chip Cookies

Fruit pies and chocolate chip cookies are two of the most versatile desserts that you can serve up any time of the year, no matter what the festival or the season. Here are some kitchen tips to make these desserts even more scrumptious.

Fruit Pies

Chip Cookies

Retain the unsweetened juice from frozen or canned fruit to use instead of water in fruit filling for any dessert. Only use unsweetened juice, however, because juice with sugar will make the dish too sweet.

For a richer filling, add some fresh butter to the fruit after it has been cooked for a pie or cobbler. As an alternative, dot the filling with butter before putting the top crust on the pie.

Leave apple pieces in larger chunks for pies, cobblers and other baked desserts. Thin slices tend to disintegrate and lose their flavor.

Give cherry pies extra appeal. Add a little red food coloring and one or two drops of almond extract to the pie filling before baking. It's surprising how much the almond extract brings out cherry flavor.

A teaspoon of lemon juice in apricot and peach pies enhances the fruit flavor. If a brighter color is desired, add a little yellow food coloring.

Don't overcook pie fillings, especially those made with corn starch for thickening. Overcooking fruit is the main cause of watery fillings in fruit pies. Remember that the fruit will cook some more inside the pie.

Chocolate Chip Cookies

Refrigerator chocolate morsels and add them last to the cookie dough. Don't over mix or they will melt when baking.

Learn to cream shortening and sugar well. This is the key to outstanding cookies.

Use two baking sheets to make cookies so that one can cool while the other one is in the oven. Cook baking sheets well between batches of cookies, or they'll come out too brown on the bottom.

For a new taste treat, try chocolate-cherry cookies. Replace half the chocolate morsels with cherry-flavored morsels. The cookies will taste like chocolate-covered cherries!

To make soft-center cookies, use an ice cream scoop to drop extra-thick mounds on the cookie sheet. Press down the mounds slightly, and then cool the cookie sheet in the refrigerator for about 20 minutes. Bake the cookies at 375 degrees until the edges are slightly browned. Remove and cool slightly before eating; the centers will be soft and delightfully chewy-gooey!

Consider alternative varieties of dough for chocolate chip cookies. Add a little powdered cocoa to traditional dough and you have a chocolate-chocolate chip cookie. Or add chocolate morsels and chopped nuts to oatmeal cookie dough. The combination of warm oatmeal and chocolate is to die for- ask anyone who's ever tried one.

Never eat a cold chocolate chip cookie, even one from a professional bakery. Heat releases the full flavor of the chocolate and nuts, so warm a plate of cookies in the microwave for a few seconds. If you have more time, put the cookies on a baking sheet and warm them up in a 300-degree oven for five minutes. Then pour some tall glasses of cold milk and enjoy one of life's greatest food pleasures with family and friends.

Now's The Time For Fruit Pies and Chocolate Chip Cookies

Michelle adores just enjoying free time inside the cooking area trying out great new recipes along with her crock pot. One of her all time winter weather season favorites is without question dessert crock pot recipes

Cake Flour Makes Oatmeal-Chocolate Chip Cookies Crispy and Delicious

Changing a recipe can alter results significantly. A few small changes can turn a good recipe into a fantastic one. The opposite is also true. I've added cold coffee to cookie dough, changed baking temperatures and times. Fortunately, the changes I made to a basic oatmeal cookie recipe improved it big time.

When snow is forecast, as it was several days ago, I have the urge to make soup or cookies. Cookies won out this week. I checked the pantry and found a box of cake flour that should be used soon, a large bottle of vanilla, a large bag of chocolate chips, and three cartons of oatmeal. (Why I had three is a mystery.) Of course, oatmeal cookies came to mind.

How To Make Chocolate Chip Cookies

I found several recipes in my cookbook collection. One was a basic cookie with nuts. I made several key changes to the recipe, starting with substituting chocolate chips for walnuts. Since I adore vanilla, I added twice the amount. I added a hint of almond as well. Instead of all-purpose flour I used cake flour. This was a risky decision.

Annette Wolter, author of "Cakes and Pastries Cookbook," describes baking as an exercise in creativity. She thinks the type of flour you use "is an important variable" in baking success. Cake flour is best for pastries, tarts, and cakes," she explains. But Wolter doesn't say anything about using cake flour for cookies. Would my cookies be yummy and crispy or would they be as hard as hockey pucks? The only way to find out was to start baking.

Cake flour is finer than regular flour, but I thought the oatmeal would hold the batter together. I measured the cookies carefully and put the first batch in the oven. The instant the edges started to brown, I whisked the cookies out of the oven. The smell of the cookies made my mouth water. It was time to taste the first cookie. What is the ending of this story? These are some of the best cookies I ever made. I think you will love them too.

Ingredients

2 sticks I Can't Believe It's Not Butter

1 cup light brown sugar

1/2 cup granulated sugar

2 1/2 cups cake flour (I didn't even sift it.)

2 large eggs, room temperature

1 tablespoon pure vanilla extract

1/2 teaspoon pure almond extract

1 teaspoon baking soda

1 teaspoon low sodium salt

1 large package (11.5 ounces) semi-sweet chocolate chips

Method

Pre-heat oven to 375 degrees. If you are using non-stick baking pans, lower the temperature to 350 degrees. In a large bowl, cream shortening and sugars together until fluffy. Add eggs, extracts, baking soda, and salt. Work in chocolate chips with a wooden spoon. Drop dough by rounded teaspoonfuls onto baking pans. Make sure you leave two inches between the cookies. Bake for 10-12 minutes. Take the cookies out of the oven and let them cool for about 20 seconds. Remove from baking pan with a metal spatula. Store cookies in tightly covered container. Makes about 5 dozen.

Copyright 2011 by Harriet Hodgson

Cake Flour Makes Oatmeal-Chocolate Chip Cookies Crispy and Delicious

http://www.harriethodgson.com

Harriet Hodgson has been an independent journalist for 35+ years. Her 26th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD, is available from Amazon. Centering Corporation has published several of her books, including "Writing to Recover: The Journey from Loss and Grief to a New Life," "The Spiritual Woman: Quotes to Refresh and Sustain Your Soul," and "Happy Again! Your New and Meaningful Life After Loss."

Hodgson has two other new books, "101 Affirmations to Ease Your Grief Journey," and "Real Meals on 18 Wheels: A Guide to Healthy Living on the Highway," Kathryn Clements, RD, co-author. Please visit Hodgson's website and learn more about this busy author.

How to Make Old Fashion Gelatin Salads - Lime Cucumber, Cheery Fruit Mold, Applesauce Gelatin Mold

Remember the pretty molded gelatin salads your mother or aunts used to bring to the big family meals? Sometimes they looked almost too pretty to eat. Here are three recipes for gelatin salads from family recipe files. The Lime Cucumber Salad has a bit of a kick from horseradish. The 70s Cheery Fruit Mold pairs fruit with lemon and lime gelatins and the Applesauce Salad uses little cinnamon "red-hot" candies. Go back in time and share one of these oldies with your family and friends.

LIME CUCUMBER GELATIN SALAD

How To Make Chocolate Chip Cookies

This recipe is from an old childhood acquaintance.

1 pkg (2.75-oz) lime gelatin
1 cup hot water
1 tbsp vinegar
1 tbsp horseradish
1 cup salad dressing (mayo-type)
1 cup grated cucumber
1 tbsp grated onion

Dissolve gelatin in hot water, allow to cool and add vinegar, salad dressing and horseradish. Refrigerate and when slightly thickened, stir in the cucumber and onion. Chill until set.

THE 70s CHEERY FRUIT MOLD

8 1/4-oz can pineapple chunks
3-oz pkg lime flavored gelatin
1 cup boiling water

Drain pineapple, reserving syrup. Dissolve lime gelatin in the boiling water. Add syrup and enough cold water to measure 1/2 cup. Chill until partially thickened. Fold in the pineapple chunks. Pour mixture into a 2-quart serving bowl; chill until almost set.

3-oz pkg lemon gelatin
1 cup boiling water
1 cup whipped cream or topping
1/2 cup Kraft real mayonnaise

Dissolve lemon gelatin in boiling water; cool. Combine the whipped cream and mayonnaise; gradually add in the lemon gelatin mixture. Chill until partially thickened. Pour over the lime layer. Chill until set.

APPLESAUCE GELATIN MOLD

8 1/4-oz can pineapple chunks
3-oz pkg lime flavored gelatin
1 cup boiling water

Drain pineapple, reserving syrup. Dissolve lime gelatin in the boiling water. Add syrup and enough cold water to measure 1/2 cup. Chill until partially thickened. Fold in the pineapple chunks. Pour mixture into a 2-quart serving bowl; chill until almost set.

3-oz pkg lemon gelatin
1 cup boiling water
1 cup whipped cream or topping
1/2 cup Kraft real mayonnaise

Dissolve lemon gelatin in boiling water; cool. Combine the whipped cream and mayonnaise; gradually add in the lemon gelatin mixture. Chill until partially thickened. Pour over the lime layer. Chill until set.

APPLESAUCE GELATIN SALAD

1/2 cup red hot cinnamon candies
1 cup water
6-oz pkg raspberry gelatin
15-oz can applesauce
2 tbsp cider vinegar

In a small saucepan, cook the candies in water, stirring frequently, until melted. Empty gelatin into a bowl and add the candy water; stir until gelatin is completely dissolved. Stir in the applesauce and vinegar. Pour mixture into a 6-cup gelatin mold and refrigerate until firm. To serve, remove from mold onto a serving plate and top with mayonnaise type salad dressing, if desired.

Option: Sprinkle chopped pecans over the top of the salad dressing.

Enjoy!

How to Make Old Fashion Gelatin Salads - Lime Cucumber, Cheery Fruit Mold, Applesauce Gelatin Mold

For more of Linda's old fashion recipes visit http://grandmasvintagerecipes.blogspot.com
For her diabetic recipes and information go to http://diabeticenjoyingfood.squarespace.com

White Chocolate Nut Cookie Recipe

The white chocolate nut cookie recipe combines two of the most popular ingredients in modern cookie making; macadamia nuts and white chocolate!

Ingredients

How To Make Chocolate Chip Cookies

1 stick (1/2 cup) salted butter, softened

1/2 cup shortening

1.2 cup granulated sugar

1/2 cup packed brown sugar

1 egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1/2 teaspoon salt

6 squares (1 ounce each) white baking chocolate, coarsely chopped

1/2 cup coarsely chopped macadamia nuts, toasted

Additional granulated sugar for rolling

Hardware

Whisk

Large bowl

Medium bowl

Cookies sheets

Mixer

Step 1: In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt; set aside.

Step 2: In a large bowl, cream together the butter, shortening, and sugars, with an electric mixer set on medium-high speed for 30 seconds.

Step 3: Gradually add the flour mixture to the creamed mixture.

Step 4: Stir in the white chocolate and nuts.

Step 5: Refrigerate for 1 hour.

Step 6: After 1 hour remove dough from refrigerator and preheat oven to 400 degrees F.

Step 7: Roll dough into 1-inch balls.

Step 8: Dip each ball halfway in water, then in granulated sugar.

Step 9: Place each ball sugar side up 2 inches part on ungreased cookie sheets; flatten slightly.

Step 10: Bake for 8-10 minutes or until golden brown. Immediately transfer cookies to a cooling surface.

Makes 60 cookies.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

Important: Feel free to republish this article on your website. However, you are not allowed to modify any part of its content and all links should be kept active.

White Chocolate Nut Cookie Recipe

For more great cutout and fancy cookie recipes visit http://kicked-up-cookie-recipes.com/cutout-and-fancy-cookie-recipes.html

For some great tasting biscotti recipes visit http://kicked-up-cookie-recipes.com/biscotti-recipes.html

For cookie baking tips and a wide selection of recipes visit http://kicked-up-cookie-recipes.com/

Peppermint Bars Recipe

The peppermint bars recipe is an excellent dessert for the holidays. Start with a chocolate crumb crust layer, followed by a layer of chocolate ganache, and then topped with a layer of fluffy peppermint cream! These bars can be served frozen or at room temperature.

Ingredients
Crust:

Chip Cookies

2 cups finely crushed chocolate wafer cookies

1 stick (1 cup) salted butter, melted

3 tablespoons granulated sugar

Ganache:

1 cup semi-sweet chocolate chips

2/3 cup heavy whipping cream

Peppermint Filling:

1 cup powdered sugar

2 (8 ounce) packages cream cheese, softened

2 teaspoons peppermint extract

1 1/2 cups heavy whipping cream, whipped

2/3 cup coarsely crushed peppermint candy canes

24 small candy canes (optional)

Hardware

Large bowl

2 x medium bowls

1-quart saucepan

13x9-inch baking pan

Mixer

Step 1: In a medium bowl, combine all crust ingredients.

Step 2: Press mixture onto bottom of ungreased 13x9-inch baking pan; set aside.

Step 3: In 1-quart saucepan, melt chocolate chips and 2/3 cup heavy whipping cream. Stirring occasionally until smooth.

Step 4: Pour chocolate ganache over crust, spread evenly. Place in freezer for 20 minutes.

Step 5: In a medium bowl, with an electric mixer set on medium-high whip 1 1/2 cups heavy cream until fluffy; set aside.

Step 6: In a large bowl, with an electric mixer set on medium beat cream cheese until fluffy.

Step 7: Add peppermint extract and powdered sugar, beat until smooth and creamy.

Step 8: Stir in crushed peppermint candy canes.

Step 9: Gently fold in whipped cream until just mixed.

Step 10: Spread evenly over ganache layer.

Step 11: Sprinkle with more crushed candy canes if desired.

Step 12: Cover and freeze for 4 hours. Can be served frozen or at room temperature. If desired, a small candy can be placed on top of each square after cutting.

Makes 24 servings.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

Important: Feel free to republish this article on your website. However, you are not allowed to modify any part of its content and all links should be kept active.

Peppermint Bars Recipe

For more great Christmas cookie recipes visit http://kicked-up-cookie-recipes.com/christmas-cookie-recipes.html

For some great tasting chocolate chip cookie recipes visit http://kicked-up-cookie-recipes.com/chocolate-chip-cookie-recipes.html

For cookie baking tips and a wide selection of recipes visit http://kicked-up-cookie-recipes.com/

Oatmeal Carrot Raisin Cookie Recipe

Cookies have been around for many centuries. There are many different versions from the early days of baking. They have evolved from what were then called flat "twice" baked biscuits, or savory biscuits. Many different cultures and civilizations have tried the art of cookie baking. Some were more of a hard flat bread, which eventually turned into more of a pastry type of bread or cookie. Then it became more of a light to fluffy biscuit, and then into the smaller bite size bar like a Madeline, and or a type of drop cookie that we are familiar with today. Some of their efforts were savory, and some turned out to be sweet creations. I credit the Germans and the French for getting us to the sweeter side of things that have developed into the sweet cookies of our day.

In the current day we have bar cookies, drop cookies, refrigerated cookies, rolled cookies, and a few more. I think that the most popular are the drop cookies. The drop cookie was made very popular from the Tollhouse Company, by the development of the chocolate chip cookie. The Quaker Company has also helped in this effort to create a rolled oats cookie. They are both a very popular treat with many people all over the country.

Chip Cookies

I have created an oatmeal cookie recipe that I hope that you will enjoy. This is a recipe for an oatmeal carrot cookie. It is a little healthier treat than most sweet desserts, and it tastes great if you are an oatmeal cookie fan. This is an easy recipe, and does not take too much time, and it would be fun to prepare with your children.

Ingredients you will need:

1 1/4 Cup of grated carrots

1 Cup of whole wheat flour

1/2 Cup of Raisins

1/2 Cup of I can't believe it is not butter

1/2 Cup of packed brown sugar

1/2 Cup of quick oats

2 Eggs medium size

1/2 Teaspoon of cinnamon and a good vanilla bean paste

1/4 Teaspoon of nutmeg

1/4 Cup of warm water

1 Teaspoon of baking powder

1 Tablespoon of confectioners sugar

Non Stick Spray

First you will preheat your oven to 350 if it is electric and about 325F if it is gas. If you have convection fan turn it off during the baking. It will cause too much browning, and more than likely burn these cookies. You will want to go ahead a spray your baking pan, so you are ready to go directly into the pan after mixing all of the ingredients. I recommend a square or rectangular pan for these cookies.

In a mixing bowl you will add the warm water not hot water, the margarine, and the brown sugar, and the vanilla bean paste, and mix them together. You will then add your eggs and beat it well, and mix with the sugar mixture. You will then add your carrots and raisins, and nutmeg and cinnamon, and mix well.

In a separate bowl you will add the flour, oatmeal and baking powder and mix well. Once all of the dry are mixed together you will add the wet to the dry and mix well.

Pour into non stick pan or sprayed pan and bake for about 20 to 25 minutes. You will turn about halfway through the baking process in the oven to ensure even baking. Remove from the oven and let cool, and sprinkle with the confectioners sugar. When they are cool cut them into bars.

Oatmeal Carrot Raisin Cookie Recipe

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Shelley is also the desserts editor for BellaOnline.com

The Best Oatmeal, Chocolate Chip, Pecan Cookies

There is nothing quite like a chocolate chip cookie to make a blue day brighter. Children beg for them, and love to help make them. If you don't keep careful watch, they disappear faster than you can bake them! Even grandpa will snitch a few when you turn your back!

The very best chocolate chip cookie I have ever tasted is in an oatmeal cookie base, with pecans for an extra crunch.

Chip Cookies

Oatmeal, Chocolate Chip, Pecan Cookies

3 cup sifted flour
2 tsp. soda
2 tsp. salt
2 cup shortening
1 1/2 cup brown sugar
1 1/2 white sugar
4 eggs
2 tsp. hot water
1 1/2 cup chopped pecans
2 lg. pkg. chocolate chips
2 tsp. vanilla
4 cups regular oatmeal (not quick cooking kind)

Sift flour once before measuring, and then sift with soda and salt. Cream shortening and add sugar gradually creaming until light and fluffy. Add eggs, one at a time, beating after each. Add hot water then sift dry ingredients. Add vanilla, then nuts and chocolate chips. Mix in oatmeal gradually. Drop by 1/2 tsp. on cookies sheet and bake at 375 degrees F until cookies begin to brown around the edge. Remove the cookies from the oven and let them set for a few minutes before removing with spatula to cool.

You can also substitute peanut butter chips, white chocolate chips, or mint chips for the chocolate chips. If you are in the mood for something totally different, dice 2 cups of orange slice candies and use those instead of the chocolate chips.

If you can keep little (and not so little) fingers out of them, they last well when stored in an air-tight container. Spend a morning with your favorite little one(s) and make some memories.

The Best Oatmeal, Chocolate Chip, Pecan Cookies

Linda Pogue is the webmaster of Mom's Red Kitchen where she regularly posts information about kitchen products, reviews cookbooks, and shares family recipes. For more great dessert recipes, visit Gramma's Favorite Dessert Recipes.

How To Make A Food Lover's Gift Basket

Gift baskets are always popular and a great idea to give as a gift. People love to receive gift baskets. Making your own food lover's gift basket is cheap and easy.

You can fill with a variety of inexpensive items and you have lots of choices. You can easily customize each basket to your recipient.

How To Make Chocolate Chip Cookies

I've put together a few great ideas for making food lover's gift baskets, complete with instructions on how to make them. You can make inexpensive gift baskets or expensive gift baskets depending on your budget.

You can find many inexpensive items for use in making your gift baskets or filling your gift baskets at 'dollar' stores, craft stores, party stores, discount outlets, flea markets, close-out stores, etc.

For gift containers you can use: any type of basket, wicker basket, straw basket, bucket, laundry basket, plastic container, toy dump truck or other large toy truck, purse, tin, Christmas tin, seasonal container, large tea pot, large upside-down hat, or plastic storage container-put lid underneath.

Other items might be: extra-large coffee mug, boot, potted plant holder, wire basket, large pasta bowl, large popcorn bowl, cooking pot, clay pot, tackle box, colander, small wagon, skillet, antique trunk, champagne bucket, hamper, Asian-style trunk or picnic basket.

For gift basket liner you can use: tissue paper, shredded paper, shredded newspaper, tea towels, dish towels, hand towels, kitchen towels, colored towels, colored napkins, placemats, diapers, baby blankets or fabric pieces.

For gift basket filler you can use: shredded colored paper, straw, Easter basket grass, crumpled newspaper comics, a bed of wrapped chocolates or other wrapped candy.

For items in the container it'll depend on the specialty or theme of the gift basket. In this case, for a food lover. Here is a small random sampling to give you just a few ideas:

Flavored teas, green tea, specialty tea, herbal tea, biscotti, tea infuser, small tools, kitchen gadgets, healthy snacks, fancy chocolates, boxed chocolates, chocolate bars, hot chocolate mix, specialty coffee mix, or a handwritten food related poem.

Homemade cookies, homemade brownies, homemade jams, popcorn, caramel corn, giant-size boxed candy, candy canes, suckers, lollipops, apple, pear, orange, persimmon, mango, papaya, chips, pretzels, nuts, coffee mug, gourmet pasta, or gourmet olive oil.

Cooking tools, cooking gadgets, measuring spoons, pre-packaged food items, pancake mixes, brownie mixes, cookie mixes, wooden spoons, your best chocolate chip cookie recipe, Italian recipes, Mexican food recipes or other ethnic recipes, birthday poems, or cinnamon sticks.

For gift basket wrapping you can use tulle netting or I like to use cellophane wrap. You can buy it in large rolls. Look for specialty packaging outlets where you can buy it wholesale. Tie off the wrapped basket with ribbon. Wired fabric ribbon is best if you have it.

For bows: You can use pre-packaged bows but making your own bows is easy and the best if you can do it. Use a large or huge bow.

Assemble all your gift basket items, tools, etc. Now line your selected gift container. Now stuff the selected filler into the gift basket to give added height to your items. Place, layer and arrange your selected items on the filler in the gift container. Put the larger items in the back, the smaller items in front.

Fill in the holes or prop up with more filler (shredded paper, Easter basket grass, wrapped chocolates, napkins or holiday napkins etc.)

Also you can use 'picks' of artificial flowers to fill in space. Place your cellophane or other wrap under the gift basket. Center the gift basket on the wrap. Bring the cellophane or other wrap over the top of the gift basket and tie it with ribbon and or a beautiful bow! Use ribbon and bows to match your theme colors.

Tuck a card in the ribbon and that's it!

You can find fabric or wired ribbon cheaply at Costco-- especially in the fall prior to Christmas but often throughout the year in some stores. You can shred paper in a paper shredder. If you're going to need a lot of cellophane you can purchase it wholesale through the packaging specialty stores throughout the U.S. but should be easily found in craft stores.

General tips: Try to use non-perishable items except for fruit for fruit baskets. Use freshly packaged food items, because even packaged crackers and cookies can go stale in a couple of months.

You can find filler flower 'picks' at garage sales for pennies. If you buy wholesale they are usually around a dollar each. Try not to mix chocolate or other food fragrant items with non-food fragrant items in the same basket.

Also there's nothing like learning how to make gift baskets from a video or DVD for making cheap and easy gift baskets. You can view it over and over again and share with your children, other family members and friends.

You can even charge for classes with your new-found knowledge and/or start a home based business if you so desire. In any event, making a food lover's gift basket is cheap and easy.

How To Make A Food Lover's Gift Basket

For more information on how to make gift baskets and how to start a gift basket business, go to http://www.HowToMakeBeautifulGiftBaskets.com a website specializing in making gift baskets and gift basket business tips, help, advice and resources including information on drop shipping gift baskets

Easy to Make Chocolate Cigars

Delicious served with steamy cup of cappuccino or as an elegant accompaniment to creamy desserts after dinner, this cookie-dessert recipe is easy to make in advance and keep for serving at any festive occasion.

How to Make Chocolate Cigars

How To Make Chocolate Chip Cookies

Rather like brandy snaps, these delicate biscuits are wrapped around spoon to achieve their cigar shape.

Preparation time: 20 minutes plus extra for setting

Cooking time: 4 minutes each batch

Makes 16

Ingredients:

2 tablespoons plain flour

2 oz/ 50 g caster sugar

1 egg white

2 tablespoons double cream

1 tablespoon cocoa powder

1 oz/25 gm unsalted butter, melted

5 oz/ 25 gm chocolate, broken into pieces

Method of Preparation

1- Line 4 baking sheets with non-stick baking parchment

2- Whisk egg white and sugar together till well blended. Sift flour and cocoa powder into the bowl and stir in the cream and butter.

3- Place 4 dessert spoons of the mixture on one of the baking sheets. Space well apart and spread lightly with the back of a spoon.

4- Bake in a preheated oven 220 C for about 4 minutes till the biscuits have spread and the edges are beginning to darken.

5- Remove from the oven and leave for 30 seconds. Using a palette knife, carefully lift each biscuit from the paper and wrap them round the handles of wooden spoons till they set into shape.

6- Carefully twist the biscuits off the spoons and transfer them to a wire rack. Repeat with the remaining mixture on the remaining baking sheets.

7- Melt the chocolate on a double boiler and dip one side of each biscuit into it, letting the excess chocolate drip back into the bowl. Leave the biscuits on a sheet of greaseproof paper until they are set.

8- Store in an airtight container till ready for use.

9- Serve standing in a bowl.

Easy to Make Chocolate Cigars

Make the best cookies ever with these cookie baking tips from http://hubpages.com/hub/Cookie-Baking-Tips

Cream Cheese Cups Recipe

The cream cheese cups recipe is perfect for parties or when friends drop by. They are easy to make although they look like a professional baker made them. When it comes to taste, these are unbelievably delicious!

Ingredients

Chip Cookies

Cookie dough:

2 sticks (1 cup) salted butter, softened

2 packages (3-ounces each) cream cheese, softened

2 cups all-purpose flour

Filling:

3 eggs

1 cup granulated sugar

1 package (8-ounces) almond paste, softened and cut into cubes

Sliced almonds

Hardware

Large bowl

Medium bowl

Miniature muffin tins

Mixer

Step 1: In a large bowl, with an electric mixer cream together the butter and cream cheese.

Step 2: Gradually add flour. Mix until just combined.

Step 3: Cover and refrigerate dough for 1 hour.

Step 4: After removing dough from refrigerator, preheat oven to 325 degrees F.

Step 5: Roll dough into 1-inch size balls. Press dough onto the bottom and up the sides of ungreased miniature muffin tins; set aside.

Step 6: For filling, beat eggs in a medium bowl until light and fluffy.

Step 7: Add granulated sugar; mix well.

Step 8: Beat in almond paste.

Step 9: Spoon a rounded teaspoonful into each cup.

Step 10: Top each cookies with three almond slices.

Step 11: Bake for 25-30 minutes or until lightly browned and filling is set. Cool for 10 minutes before removing to cups and transferring them to a cooling surface.

Makes about 3 dozen cups.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

Important: Feel free to republish this article on your website. However, you are not allowed to modify any part of its content and all links should be kept active.

Cream Cheese Cups Recipe

For more great cutout and fancy cookie recipes visit http://kicked-up-cookie-recipes.com/cutout-and-fancy-cookie-recipes.html

For some great tasting oatmeal cookie recipes visit http://kicked-up-cookie-recipes.com/oatmeal-cookie-recipes.html

For cookie baking tips and a wide selection of recipes visit http://kicked-up-cookie-recipes.com/

Cookies And Allergies To Wheat Gluten

As we all know that most cookies are made from wheat flour but unfortunately there are some people that have formed allergies to wheat gluten, well now what is wheat gluten, according to Dr Harris Steinman wheat gluten is the elastic, rubbery protein present in wheat, rye, barley and to a lesser degree in oats. It binds the dough in foods such as bread and other baked goods. It contributes to spongy consistency. Rice and maize do not contain gluten.

However, gluten is only one protein found in wheat, rye and barley. These foods, like all other foods, contain a number of discreet proteins that all can result in adverse reactions, including allergies.

Chocolate Chip Cookies

For example, wheat protein comprises 4 main groups of proteins: water-soluble, salt-soluble, alcohol-soluble and alcohol-insoluble. The major proteins in wheat-albumin, globulin, gliadin and glutenin (gluten)-vary in proportion according to the type of wheat.

Is it necessary to make cookies from only wheat flour, no it is not there are cookie recipes using rice flour which is gluten free and also maize starch, lupine flour alone or even the maize starch and lupine flour in combination.

If you are a person who has a allergy to peanuts do not use lupine flour because you will begin to itch and swell from it, there are a lot of different flours on the market today that you can in the making of your cookies and cookie recipes.

Cookies And Allergies To Wheat Gluten

Ann Marie Krause has been making cookies for over 30 years, at persent I am retired, for over 23 years I owned a Gourmet Bakery called The Cheese Confectioner.You can visit my site at http://www.annsgoodies.com

NOTE: You are welcome to reprint this article online as long as it remains complete and unaltered (including the about the author info at the end).

Chocolate Chip Cookies, Butter Vs Margarine Or What?

If you are having a problem like this, try using different shortenings in the same recipe. For a true test make the chocolate chip cookies at the same time and keep the recipe identical. Making the same number of cookies from each recipe is also necessary. Do tests using butter, margarine, solid shortening, butter flavored solid shortening and a lard recipe. All shortenings should be at room temperature when mixing. You will notice a difference right away in the feel of the cookie dough. After baking, a noticeable difference is apparent in the appearance of the cookies; something to remember if you want a nice presentation. Taste each cookie while warm and also when they are cold. Crispness and crunchiness are more apparent in the cold cookies. Be sure to drink water in between each taste.

The first chocolate chip cookies to mix up should be a butter vs margarine. You will notice that the butter dough is soft, while the margarine dough is almost too soft to handle. Now this could vary depending on which brands of butter and margarine used. Some have more of a water content than others. After baking, you will immediately notice that both cookies made with butter and margarine lost their shape while spreading. A taste will reveal a richer flavor in the butter cookies. Also the butter seems to enhance the flavor of the chocolate chips. An aftertaste seems to linger from the margarine cookies. Cookies made with the butter produces the chewiest ones.

How To Make Chocolate Chip Cookies

The lard recipe makes a dry cookie dough. Lard is the fat from pigs and used to be very popular in home baking. It is still the choice in shortening in many countries and makes very good pie crust. Although the cookies taste good, lard just does not have the flavor like butter does for those chocolate chip cookies. The spread of the cookies is even greater than the butter and margarine thus diminishing the appearance.

The cookie dough using solid shortening is firm but not dry like the lard. The most noticeable characteristic is apparent while baking. The cookies become puffier with less spread, which makes a nice appearance for presentation. The taste is good but not as good as chocolate chip cookies made with butter, lard or margarine. Using the same brand of solid shortening but with imitation butter flavor added, produces different results. The dough is a little softer, but the appearance of the baked cookies is about the same. The biggest difference comes in the taste, not rating near as good as the butter, lard, margarine or plain solid shortening. Both of the solid shortenings produce the crispiest cookies.

Chocolate Chip Cookies, Butter Vs Margarine Or What?

Frances Peffly Moore, chef and author, with help from her daughter, Kelly have created http://www.painlesscooking.com to help people with basic cooking. One important key in cooking and baking is knowing the difference in shortenings. http://www.painlesscooking.com/the-chocolate-touch.html

Ideas for Making Your Own Chip Dips

It is easy to save money in your food budget when you know which things to learn how to make at home. Salad dressings, chip dips, and other jarred condiments are expensive but often contain very inexpensive ingredients. Here are some ideas for making your own chip dips.

Onion dip:
Dried onion is the main ingredient to this dip. Onion chip dip comes in refrigerated tubs in stores, and it is also commonly made from a dried onion soup mix. You can go even more homemade than that by utilizing the correct spices. Diversify your dip base ingredients, and you can have an onion dip for every occasion. Here is the basic recipe:

Chip Cookies

2c cream base (sour cream, yogurt, or cream cheese)
2T dried onion flakes
1tsp garlic powder
2tsp kosher salt
ground pepper to taste
1/4c chopped fresh chives or green onions

Cream ingredients and put in a covered container in the refrigerator to chill for at least one hour. Change the base to change the purpose of the dip. Use a yogurt base, and it becomes a creamy salad dressing. Sour cream makes a wonderful chip dip. Using cream cheese as the base makes an excellent onion-flavored cream cheese for bagels, but it can also be used as a chip or vegetable dip.

Ranch Dip:
1c cream base
1c mayonnaise
2T dried dill
1tsp garlic powder
2tsp dried parsley
1tsp onion powder
1tsp celery salt
2tsp powdered buttermilk
1Tsp kosher salt
ground pepper to taste

Again, use yogurt for a creamy salad dressing, use sour cream for a chip dip with more substance, and use cream cheese for a lovely sandwich spread or vegetable dip. Perfect this recipe, and you'll always have what you need on-hand to create a great party dish, straight from your cupboard.

No-cheese queso
1c raw cashews
1/2 red bell pepper, chopped
juice of 1 lemon
2 cloves garlic
1T sea salt
1/4c water, and as needed

Let all ingredients soak in water for about 20 minutes, then blend on high. Use a spoon or spatula to gently urge the mixture to blend. It will be very thick and it will take some coaxing to get the mixture fully blended. Add extra water if needed to get it to blend. This is a potent dip that goes well with tortilla chips and raw vegetables. You'll be surprised at how cheesy it tastes, even though it is completely vegan and dairy-free.

Salsa
3 large tomatoes, chopped
2 medium onions, chopped
1 habanera pepper
1c cilantro
2T sea salt
juice of 1/2 lime

Carefully slice the stem off the habanera pepper, but do not touch the exposed flesh. Place all ingredients into a food processor. Pulse several times until the salsa is the desired consistency. Let sit at room temperature for two hours to let flavors marry. Serve with light, greasy tortilla chips.

Black bean dip
1c cooked black beans
1 tomato, chopped
2tsp dried oregano
1T dried cumin
1tsp garlic powder
juice of 1 lemon

Mash beans or run through a food processor until nearly smooth. Mix in the rest of the ingredients and add salt and pepper to taste. Serve with blue corn chips or zucchini rounds.

Ideas for Making Your Own Chip Dips

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Gluten Free Oatmeal Cookies

If you are reading this now you probably know someone who is gluten intolerant. Many people are increasingly becoming aware of their own intolerance to gluten. Some people are gluten sensitive some people are allergic and some people have hereditary dispositions to gluten. Whatever the reason may be, it is quite the party pooper when it comes to eating delicious foods.

People who do not have a gluten problem do not know how blessed they are. Anyone who has a gluten problem has to read the labels on everything they eat and think about every last meal they eat. Even worse, every last imitation, specialty gluten-free food never tastes like the "real thing" and is often filled with preservatives or fattening flavor substitutes.

Chip Cookies

That is not the way to go-just ask anyone. From health professionals to the people who are consuming these fake foods, it is no fun. If you want good tasting cookies and a way to really find quality products you have to do a little digging. Luckily there are many options available to people who want a quality gluten-free cookie. There are many that are available and guess what? They taste like the real thing. You can get gluten-free oatmeal cookies that taste just like the ones mom used to make, rich chocolate chip cookies and peanut butter ones as well.

If you are tired of purchasing expensive cookies that don't taste as great as they should, why not settle for a quality cookie that can bring you the full flavor experience of a cookie that contains gluten? You don't have to sacrifice your health for a great cookie.

Gluten Free Oatmeal Cookies

Making delicious, freshly baked gluten free cookies that taste just like the real thing isn't impossible. Find out how to get excellent Gluten-Free Cookies.

Chocolate Mint Sandwich Cookies Recipe

The chocolate mint sandwich cookies recipe is quite special! A creamy peppermint filling, sandwiched between two rich chocolate halves, unbelievably delicious!

Ingredients

How To Make Chocolate Chip Cookies

6 tablespoons salted butter

1 1/2 cups packed brown sugar

2 tablespoons water

2 cups (12 ounces) semisweet chocolate chips

2 eggs

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon salt

Filling:

2 1/2 cups powdered sugar

1/4 cup salted butter, softened

3 tablespoons milk

1/2 teaspoon peppermint extract

Hardware

Whisk

Medium sauce pan

2 x medium bowls

Cookie sheets

Mixer

Step 1: In a medium bowl, whisk together the flour, baking soda, and salt; set aside.

Step 2: In a medium saucepan, combine butter, brown sugar, water and chocolate chips. Cook and stir over low heat until chips are melted. Cool.

Step 3: Preheat oven to 350 degrees F.

Step 4: Beat eggs and vanilla extract into mixture.

Step 5: Gradually add the flour mixture until just combined.

Step 6: Drop by rounded teaspoons 2 inches apart onto ungreased cookie sheets.

Step 7: Bake for 10-12 minutes or until firm. Immediately transfer cookies to a cooling surface.

Filling:

Step 1: Combine filling ingredients in a medium bowl; beat until smooth.

Step 2: Spread bottom half of cookies with filling; top with remaining cookies.

Makes about 30 cookies.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

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Chocolate Mint Sandwich Cookies Recipe

For more great cutout and fancy cookie recipes visit http://kicked-up-cookie-recipes.com/cutout-and-fancy-cookie-recipes.html

For some great tasting biscotti recipes visit http://kicked-up-cookie-recipes.com/biscotti-recipes.html

For cookie baking tips and a wide selection of recipes visit http://kicked-up-cookie-recipes.com/

Chewy Cookies Recipe - Easy & Quick To Prepare!

This chewy cookies recipe is quick, easy and delicious. Just check these out and I'm sure you'll be amazingly surprised.

So here we go for an excellent chewy cookies recipes:

Chip Cookies

>> Chewy Chocolate Cookies

1 1/4 c butter or margarine, softened

1 2/3 c reese's peanut butter chips (10 oz. Pkg)

1 ts baking soda

1/2 ts salt

2 c sugar

2 c all-purpose flour

2 eggs

2 ts vanilla extract

3/4 c hershey's cocoa

Heat oven to 350 degrees fahrenheit. Stir together flour, cocoa,
baking soda and salt. In large bowl, beat butter and sugar with
electric mixer until light and fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips. Drop by rounded teaspoons onto un greased cookie sheet. Bake 8 to 9 minutes. (Do not over bake ; cookies will be soft. They will puff while baking and flatten while cooling.) cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4-1/2 dozen cookies.

Pan recipe: spread batter in greased 15-1/2x10-1/2x1-inch jelly- roll
pan. Bake at 350 degrees fahrenheit 20 minutes or until set. Cool
completely in pan on wire rack; cut into bars. About 4 dozen bars. Ice cream sandwich: prepare chewy chocolate cookies as directed; cool. Press small scoop of vanilla ice cream between flat sides of cookie. Wrap and freeze.

High altitude directions

Increase flour to 2 cups plus 2 tablespoons. Decrease baking soda to
3/4 teaspoon. Decrease sugar to 1-2/3 cups. Add 2 teaspoons water
with flour mixture. Bake at 350 degrees fahrenheit, 7 to 8 minutes.
Yield increases to about 6 dozen.

That's it for today! If you want more chewy cookies recipes, be sure to visit us today at:

Chewy Cookies Recipe - Easy & Quick To Prepare!

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German Chocolate Pie

Ingredients:

1 (4 oz.) pkg. of sweetened chocolate

Chocolate Chip Cookies

1/4 c. of butter

14 oz. can of evaporated milk

1 1/2 c. of sugar

1/8 tsp. salt

3 tbsp. cornstarch

2 eggs or equal amount of egg substitute

1 tsp. of vanilla

1/2 c. of chopped pecans

1 1/3 c. of flaked coconut

Whipped cream or topping

Directions:

Melt the chocolate with the butter in a saucepan over low heat. Gradually blend in the evaporated milk. Mix the sugar, cornstarch and salt. Beat in the eggs and vanilla. Gradually blend in the chocolate mixture. Pour into the pie shell. Combine coconut and nuts. Sprinkle it over the filling. Bake at 375 degrees for 45 minutes or until the top is puffed and browned. Filling will be soft, but don't fret- it will set. Cool for about 4 hours before serving. Garnish with some whip cream. Yummy! Looks good, huh?

Now enjoy the taste of your delicious German Chocolate Pie and be ready to make history in your family for your delicious Pie. You can find more recipes at Choco Junkie.com like this one. Chocolate Banana Cream Pie, Chocolate Chip Cookies, kids, recipes, chocolate beverages, etc. Plus get some reviews of chocolate desserts at restaurants, reviews of other recipe websites, chocolate history, chocolate baking tips, and more.

German Chocolate Pie

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