What are other materials that you might use, other than an aluminum cookie sheet, to bake cookies? I am a cooking and baking novice mainly. But, when I do it, I really get into it and love it! :)
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What are other materials that you might use, other than an aluminum cookie sheet, to bake cookies? I am a cooking and baking novice mainly. But, when I do it, I really get into it and love it! :)
Wax paper is helpful :)
Dear Kae,Quote:
Originally Posted by AKaeTrue
Thank you for your answer! Do you mean using wax paper in the oven? I know that I have heard of using wax paper, but what to you put it on? I always have to look this stuff up because I have trouble remembering about how to do it since I don't do it all that often. It is nice to be able to discuss these things with "live" sources of information! Thank you! :)
My favourite cookies are cocoa, oatmeal and coconut. I mix the ingredients, heat them in a pot on the stove (double boiler preferably, but not necessary), then drop them by spoonfuls onto waxed paper. They are awesome and I never burn myself! :D
Sometimes I use a pizza pan and make one giant chocolate chip with nuts (and sometimes marshmallows) cookie. When I used to babysit I would tell the kids we were having pizzas for lunch and they would get so excited because they knew that one of them was my famous giant chocolate chip cookie with secret messages on top (done with the marshmallows or with a thin chocolate icing printing)!
Hugs, Didi
Wow!! I didn't know that you can do that. I'm going to try that next time I make cookies. I made Banana cookies earlier. I didn't even know there was a banana cookie until I found the recipe in one of my son's Highlights book. And they taste pretty good to.Quote:
Originally Posted by grammadidi
How did you do "secret" messages? What made them so secret, please? Actually, this kind of subject may be best left to some other types of threads that I am going to start as we approach the major holiday seasons of various faiths. I usually host the neighborhood Christmas party at my home. I will be looking for good suggestions from this site concerning certain things. But, since you have offered and I have asked, I don't see the harm in discussing about your cookies here.Quote:
Originally posted by grammadidi My favourite cookies are cocoa, oatmeal and coconut. I mix the ingredients, heat them in a pot on the stove (double boiler preferably, but not necessary), then drop them by spoonfuls onto waxed paper. They are awesome and I never burn myself!
Sometimes I use a pizza pan and make one giant chocolate chip with nuts (and sometimes marshmallows) cookie. When I used to babysit I would tell the kids we were having pizzas for lunch and they would get so excited because they knew that one of them was my famous giant chocolate chip cookie with secret messages on top (done with the marshmallows or with a thin chocolate icing printing)!
Hugs, Didi
I am still wondering about the use of the waxed paper, though? :confused:
I just baked the cookies in what I think is a rectangular pizza pan. But, I'm not really sure...
Okay, here you go... don't tell my mom I gave you this recipe! :DQuote:
Originally Posted by wackymb
Chocolate Coconut Cookies
Bring to boil the following ingredients:
2 cups sugar
1/2 cup butter
1/2 cup milk
After boiled, add to 3 cups rolled oats, 1 cup of coconut, 5 tablespoons of cocoa, a pinch of salt and a dash of vanilla.
Once mixed, drop onto waxed paper and chill.
Enjoy!
Hugs, Didi
Secret messages were just little things I wrote to the kids with chocolate icing that I piped on, just like you would pipe "Happy Birthday" onto a cake. I would do silly little games with them, usually to encourage them to read. They could be jokes, or clues to finding a new toy or activity. With the younger children I would make shapes, 3 letter words or simple math questions with the marshmallows and if they guessed them, they could have that piece of the pizza! :D You have to make learning fun, you know!Quote:
Originally Posted by Clough
Hugs, Didi
Incredibly creative as you usually are, Didi!Quote:
Originally Posted by grammadidi
I use a baking stone. Mine is from pampered chef, but you can buy them at wally world. They are great not only for cookies, but you can use it for pizzas or biscuits too. I have been making a lot of cookies lately. The more you bake on it... the more it "seasons"(turns black) and the better it cooks. LOVE IT!!
Lazy cookies:
2eggs
1/4 c oil
1 box cake mix -duncan hines or like
(optional) add choc morsels or whatever flavor you want
Mix all... drop spoonful on stone... bake 350 about 10 minutes
Makes about 3 doz
Oh no deary... don't put it in the oven:DQuote:
Originally Posted by Clough
I'm sorry for not explaining better. I use wax paper to place the cookies on after they are cooked so that they don't stick while they are cooling.
My recipe is almost the same. I add the butter after the milk and sugar are boiled, but before anything else. 1 Tablespoon of cocoa instead of 5, no salt, 1/2 cup of cornflakes, and 1/2 cup of peanut butter.Quote:
Originally Posted by grammadidi
The peanut butter makes them AWESOME.
nohelp4u, that is an awesome trick... I'll be trying that one for sure:DQuote:
Comments on this post N0help4u agrees: also use the wax paper before baking to roll them and chill them then you can cut them like the ready made store bought
Also Clough, I'm no betty crocker and I like to burn things, so I bought an insulated cookie baking sheet... works like a charm:)
I am a terrible cookie maker but I noticed that it is best to use butter and only sift the flour if the directions say to. Also chilling in the wax paper before they are baked seems to help. Don't leave them in longer than the recipe says even if they look like they need another minute.
Parchment paper is usually sold by the baking goods or sometimes where you get foil or plastic wraps, also works well for making cookies on, less mess to clean.
Here's a good recipe for kids, Chocolate Ice cream cookies sandwiches:
2 cups all purpose flour
1 cup unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp baking soda
1 cup unsweetened butter
1 cup brown sugar
1 cup granulated sugar
3 large eggs
2 1/2 tbsp. vanilla extract
4 1/2 pints Ice cream
Preheat oven 350 degrees
Sift flour, cocoa, baking powder, salt, baking soda, in a bowl
In another bowl with mixer on medium, beat butterm gradually add sugars until lite, about 5 minutes.
Beat in eggs and vanilla, Beat in 1/2 the flour, stir in remaining flour till blended.
Grease baking sheet, and drop by heaping tbsp. 3 inches apart. Bake 12-14 minutes till golden. Let cool.
Just before serving let Ice Cream soften, Takes about 30 minutes in fridge, when slightly soft, place a good amount on a cookie and top, with another cookie!! Can be kept in freezer for a short amount of time if too soft.
Here's my version of Didi's recipe --
Fudgies
Add together in pot and bring to boil the following ingredients:
2 cups sugar
1 stick butter
1/4 cup cocoa
1/2 cup milk
Allow a rolling boil for 1.5 minutes. Turn off heat. Add 1/4 cup (or more) peanut butter, 1/2 teaspoon vanilla, and 3 cups quick rolled oats.
Once mixed thoroughly, drop onto waxed paper and let cool. (If mixture gets too dried out while putting out onto waxed paper, add 1/4 or more teaspoon water and mix again.)
For variation, add 1/4 (or more) cup of raisins or coconut or dried cherry bits, etc. in whatever combination you wish.
**********
Macaroons, meringues, and other cookies are baked on parchment paper on cookie sheets.
Some cookie recipes (chocolate chip!) work well not only as individual cookies but also baked in a 9"x13" pan.
If I don't feel like getting out my baked cookie cooling racks, I will pull out of the recycling bin a section of newspaper and lay waxed paper over it, then placed hot cookies there to cool.
Sometimes the cookie dough tastes better than the baked cookies.
So, are you saying that the heating process for the cookies is done in a pot on the stove and then the way the cookies are then finished is by letting them dry on the waxed paper?Quote:
Originally Posted by grammadidi
Also, why is a double boiler preferable? About all the double boiling that I do involves the heating up lacquer when I do refinishing. :)
Is this baking stone an actual stone, or some sort of man made material?Quote:
Originally Posted by rpg219
So, is this baking stone something that must be maintained in a similar way as cast iron skillets are, as was discussed on the following thread?Quote:
Originally Posted by rpg219
https://www.askmehelpdesk.com/food-d...ts-142025.html
Your mentioning Betty Crocker just reminded me of the time my brother graduated from high school. I think that I was in the sixth grade and the year must have been about 1969.Quote:
Originally Posted by AKaeTrue
As everyone went up, one-by-one, to get their diplomas, they came to the section of people whose first letter of their last name was "C." One gal was named Betty Crocker! When her name was announced, it seemed like everyone laughed. I felt very sorry for her! What a thing to remember about her graduation... :(
Yes, the cookies, instead of being baked in the oven, are cooked on the stovetop much like one makes fudge. Instead of cooking to a certain boiling point, like one does with fudge, one boils these stove-top cookies a minute and not more than two minutes. That sort of applies the same principle but the cook doesn't have to mess with a candy thermometer.Quote:
Originally Posted by Clough
A double boiler will have water in the bottom pot and the stuff (chocolate pieces/squares or caramels) in the top pot. As the water heats up in the bottom pot, the stuff in the top pot will begin to melt. A watchful cook will stir the stuff in the top pot and regulate how quickly it all melts by adjusting the flame/burner under the bottom pot. The reason a double boiler is used is to slowly and carefully melt stuff. If only one pot were used and sat directly on the flame/burner, the contents could possibly burn or there could be other disasters. (My fudgies recipe uses only one pot, not a double boiler, because I am a risk-taker cook and love to live dangerously.)
Hahaha! You're hilarious! I love your sense of humour!Quote:
Originally Posted by Clough
Yes, you are correct. You do not bake these cookies. They are very simple, but they melt in your mouth and fill the senses with incredible textures. :) I don't know if letting them 'dry' is the purpose... more like letting them cool and set. :p
The double boiler is preferable to prevent burning the ingredients. It is more likely to happen on direct heat.
By the way, Craig, I sent you an email a little bit ago. Did you get it? It was semi-important. (That's kind of like semi-sweet chocolate.) :rolleyes:
Hugs, Didi
What's an insulated cookie baking sheet? What is the material or materials of which it is composed?Quote:
Originally Posted by AKaeTrue
No, a baking stone is make of, um, stone. Here's the composition: 15-45% portland cement, 30-55% fireclay, 4-11% mullite, 2-6% silica, 0.5-3% glass fiber, 10-30% water and 0.03-1.5% of a plasticizer plus a pigment in order to produce a colored baking stone. It is breakable and must be gently washed but not with soap or SOS or Comet cleanser, just warm water and a scrubber to get off any debris.Quote:
Originally Posted by Clough
I recently awarded my baking stone to AmVets since I hated it and never had good luck with it.
Just moved me, a lot of food, computer and other stuff back into my home after house and dog-sitting. Have oogobs of email that is still on the server to download into my computer. Did not download much email into my computer because the phone line connection was so poor in the home where I was.Quote:
Originally Posted by grammadidi
I will download in just a bit. May take me a little while. Am on a phone line here too, although it's much better than the other connection. When downloading email, I tend to not be able to jump around on sites when I am doing it.
There should be a DSL package cheaper than dial-up around there, isn't there? My bil in Hampton switched recently.
I hope you're writing down all this cooking stuff, Craig.
So, I take it that there must be better and worse kinds/types/brands of baking stones?Quote:
Originally Posted by Wondergirl
Just did, Carol! Please look down, or up! :pQuote:
Originally Posted by Wondergirl
I know people who bake cookies on them, reheat pizza on them, probably warm their mittens on them, and generally think they are the best thing since fire was invented, so I probably had a cheap version or something. I hated mine.Quote:
Originally Posted by Clough
Am going to download email... now!
(Michelle is posting her songs and poems now in another thread. Maybe Clough can put them to music.)
Well, there may be hope yet for the girl! :) Good to see her trying some different things!Quote:
Originally Posted by Wondergirl
I'll check it out.. :)
Thank you for letting me know, Carol!
Email has been downloaded. Thanks Didi!
Quote:
Originally Posted by grammadidi
My favourite cookies are cocoa, oatmeal and coconut. I mix the ingredients, heat them in a pot on the stove (double boiler preferably, but not necessary), then drop them by spoonfuls onto waxed paper. They are awesome and I never burn myself!
Sometimes I use a pizza pan and make one giant chocolate chip with nuts (and sometimes marshmallows) cookie. When I used to babysit I would tell the kids we were having pizzas for lunch and they would get so excited because they knew that one of them was my famous giant chocolate chip cookie with secret messages on top (done with the marshmallows or with a thin chocolate icing printing)!
Hugs, Didi
And, I didn't know that they posted recipes in Highlights books! :)Quote:
Originally Posted by wackymb
I'm guessing (hoping?) there will be a Christmas cookie recipe thread started one of these days. I start baking around Thanksgiving and freeze each batch to save until Christmas.
ONLY FIVE DAYS UNTIL YOUR BIRTHDAY, WONDERGIRL!! :) :D ;) :eek:
You and dr. luther making any plans? :D
No plans yet. Martin hasn't contacted me.
Have you ever heard of Portillo's?
Oh, so you're on a first name basis with Dr. Luther, eh?Quote:
Originally Posted by Wondergirl
In answer to your question, "No."
It's a Chicago area restaurant chain. Their main food is Italian beef and Chicago hot dogs. Since they started years ago, they've branched out into salads and chocolate cake and grilled tuna sandwiches and full-slab or half-slab ribs a la carte or dinners, and so many other things. I could eat there every night for two weeks and never repeat myself. I hope there's a Portillo's in heaven. That's what I want for my birthday supper (in our family the birthday person gets to pick the food).
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