I've had several people request this recipe, so here it is: the greatest sugar cookie recipe known to man. I got the cookie recipe from an Arc of Spokane newsletter about 15 years ago and have been using it ever since.
The frosting recipe was developed by my sister who opened a bakery once upon a time. She no longer owns the bakery, but I managed to memorize the recipe while working for her (on average I mixed, baked and frosted 15-20 dozen sugar cookies each week for a year) and scaled it down to a manageable size.
Pink Cookies
3 cups butter, softened
2 1/2 cups sugar
3 eggs
1/4 tsp. vanilla
7 cups flour
1 1/8 tsp. baking soda
1 tsp salt
Preheat oven to 350*. Cream butter and sugar, add eggs and vanilla and cream again. Stir in the flour, baking soda and salt. The dough will be easier to handle if it is chilled, but it is actually pretty easy to work with if you skip the chill. Roll out to 1/4", cut into desired shapes and bake 10-12 minutes until cookies do not indent when touched and edges are very lightly browned.
The Bakery Butter-cream Frosting
2 cups butter, softened
1 Tbsp. vanilla
1 tsp. almond extract (optional)
1 Tbsp. corn syrup
1/3 c. cream (or almond milk)
2 lb. powdered sugar
Cream butter, extract(s), corn syrup and cream. Slowly stir in powdered sugar until incorporated, then whip to desired consistency. If frosting is too thick, use cream to adjust.
Showing posts with label baking. Show all posts
Showing posts with label baking. Show all posts
Thursday, March 13, 2014
chocolate crinkles
I don't often make chocolate cookies, but when I do, I like to use the recipe for Chocolate Crinkles in my ancient Hershey's "Make it Chocolate!" cookbook. This past week, I tried making them with coconut oil for the first time and they turned out perfectly. We used them to make mini ice-cream sandwiches. :)
Here is the recipe with my adaptations, one of which is skipping the 6 hours of chill time because, in the memorable words of Sweet Brown, "Ain't nobody got time for that!"
Chocolate Crinkles
2 cups sugar
3/4 cup coconut oil
3/4 cup cocoa powder
4 eggs
2 teaspoons vanilla extract
2 1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
In large mixer bowl combine sugar and oil. Add cocoa; blend well. Beat in eggs and vanilla. Stir in flour, baking powder and salt, blending well. Shape into 1-inch balls. Place 2 inches apart on greased cookie sheet. Bake 12 minutes or until almost no indentation remains when touched.
Here is the recipe with my adaptations, one of which is skipping the 6 hours of chill time because, in the memorable words of Sweet Brown, "Ain't nobody got time for that!"
Chocolate Crinkles
2 cups sugar
3/4 cup coconut oil
3/4 cup cocoa powder
4 eggs
2 teaspoons vanilla extract
2 1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
In large mixer bowl combine sugar and oil. Add cocoa; blend well. Beat in eggs and vanilla. Stir in flour, baking powder and salt, blending well. Shape into 1-inch balls. Place 2 inches apart on greased cookie sheet. Bake 12 minutes or until almost no indentation remains when touched.
Thursday, June 13, 2013
energy bars
I recently read the Happiness Project, which has inspired me to consciously and actively enhance my happiness. One of the things I am doing is baking more. I love to bake; it makes me happy, but I often get stuck in the rut of making the same old tried and true recipes at the request of my kids and husband.
Obviously this isn't a bad thing; my favorite chocolate chip cookies are still my favorite, even when I am making them for the umpteenth time. But I also like to try new things, so I decided to bake my way through my favorite cook book, The Joy of Cooking. I have been using this cookbook for 20 years and it rarely disappoints. I like the recipes because they are classic, generally call for ingredients I keep in my pantry and have choices built into the recipes.
At the request of my niece, here is one of the recipes I made the other day, and then again today. They were delicious both times.
Energy Bars (Joy of Cooking, page 765)
Preheat oven to 350*F. Grease a 9x9-inch square baking pan lined with foil.
Combine in a medium bowl:
* 1-1/2 cups packed dried fruit (apricots, pitted dates, raisins, figs, cherries, and/or cranberries), coarsely
chopped
* 1 cup old-fashioned rolled oats
* 3/4 cup all-purpose flour
* 1 cup packed dark brown sugar
* 1/2 cup chopped walnuts, pecans, hazelnuts, almonds
* 1/4 tsp salt (I use salted butter and omit the salt)
* 3/4 tsp ground cinnamon
Add and stir until well blended:
* 3/4 cup unsalted butter, melted
* 1-1/2 tsp vanilla
Press the mixture into the pan. Bake until top is golden brown, 35-40 minutes. Cool in the pan on a rack.
The first time I made them, I used dried cherries and pecans. I chopped them all up in my Ninja, which is the best blender I've ever had. I followed the recipe exactly.
Today when I made them, I doubled the recipe and baked them in a cookie
sheet (jelly-roll pan). I used dried apples, almonds and coconut. I also
used wheat flour for a third of the flour. I forgot to melt the butter this time, I only softened it, which I think is why they did not brown as beautifully. Because they were not as thick in the cookie sheet, I decreased the baking time to 25 minutes.
If I make them again, I will probably cut down a bit on the brown sugar and use more whole wheat flour, to make them a little healthier.
Obviously this isn't a bad thing; my favorite chocolate chip cookies are still my favorite, even when I am making them for the umpteenth time. But I also like to try new things, so I decided to bake my way through my favorite cook book, The Joy of Cooking. I have been using this cookbook for 20 years and it rarely disappoints. I like the recipes because they are classic, generally call for ingredients I keep in my pantry and have choices built into the recipes.
At the request of my niece, here is one of the recipes I made the other day, and then again today. They were delicious both times.
Energy Bars (Joy of Cooking, page 765)
Preheat oven to 350*F. Grease a 9x9-inch square baking pan lined with foil.
Combine in a medium bowl:
* 1-1/2 cups packed dried fruit (apricots, pitted dates, raisins, figs, cherries, and/or cranberries), coarsely
chopped
* 1 cup old-fashioned rolled oats
* 3/4 cup all-purpose flour
* 1 cup packed dark brown sugar
* 1/2 cup chopped walnuts, pecans, hazelnuts, almonds
* 1/4 tsp salt (I use salted butter and omit the salt)
* 3/4 tsp ground cinnamon
Add and stir until well blended:
* 3/4 cup unsalted butter, melted
* 1-1/2 tsp vanilla
Press the mixture into the pan. Bake until top is golden brown, 35-40 minutes. Cool in the pan on a rack.
The first time I made them, I used dried cherries and pecans. I chopped them all up in my Ninja, which is the best blender I've ever had. I followed the recipe exactly.
If I make them again, I will probably cut down a bit on the brown sugar and use more whole wheat flour, to make them a little healthier.
Tuesday, August 30, 2011
apple crisp
Two little words can turn the mood at my house right around: apple crisp. If you haven't made it in awhile, do it now. It is well worth your time, and your family will love you!
The Best Apple Crisp Recipe I've Ever Made
(and I've made a lot!)
10 cups sliced apples (or enough to fill the pan all the way to the top)
1 cup white sugar
1 Tbsp. flour
1 tsp. cinnamon
1/2 cup water
------------------------
1 cup oats
1 cup flour
1 cup brown sugar
1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 cup butter, melted
1. Preheat oven to 350*
2. Peel apples and slice them directly into a 9x13 inch pan.
3. Mix white sugar, 1 Tbsp. flour and cinnamon together, sprinkle evenly over apples.
4. Pour water evenly over all.
5. Combine remaining ingredients, crumble over apples.
6. Bake for 45 minutes or until apples are tender.
* You can probably use margarine, but I've never tried it. Butter is just so much more lovely.
** I sometimes double the topping recipe, because I love it so much, and I have been known to add some coconut and/or nuts to the topping mixture, which I also love, but my family does not. They prefer their apple crisp pure and unadulterated.
The Best Apple Crisp Recipe I've Ever Made
(and I've made a lot!)
10 cups sliced apples (or enough to fill the pan all the way to the top)
1 cup white sugar
1 Tbsp. flour
1 tsp. cinnamon
1/2 cup water
------------------------
1 cup oats
1 cup flour
1 cup brown sugar
1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 cup butter, melted
1. Preheat oven to 350*
2. Peel apples and slice them directly into a 9x13 inch pan.
3. Mix white sugar, 1 Tbsp. flour and cinnamon together, sprinkle evenly over apples.
4. Pour water evenly over all.
5. Combine remaining ingredients, crumble over apples.
6. Bake for 45 minutes or until apples are tender.
* You can probably use margarine, but I've never tried it. Butter is just so much more lovely.
** I sometimes double the topping recipe, because I love it so much, and I have been known to add some coconut and/or nuts to the topping mixture, which I also love, but my family does not. They prefer their apple crisp pure and unadulterated.
Thursday, June 9, 2011
14 funfetti-filled years
From the time Abby was old enough to point at a box, she wanted a funfetti birthday cake. Every single year. Eventually we started to complain. I don't know why. It was only once a year, and it's not like I never baked a cake at any other time. Nevertheless, by the time she was 10, we had teased her into better flavors.
A couple weeks ago, she had a party to celebrate the end of the year. I offered to make some cupcakes but, short on time, told her we would just spice up a mix. We went to the store, to the baking aisle. I was looking for a few other things. When I turned around I saw Abby, her hand on a french vanilla mix, but eying longingly the funfetti box.
I encouraged her to get it; you're only young once. You should have all the funfetti you want!
Note: We added 1 box of vanilla instant pudding and used buttermilk in place of the water. We made our own buttercream frosting from scratch. The "funfetti" cupcakes were really quite good. :)
A couple weeks ago, she had a party to celebrate the end of the year. I offered to make some cupcakes but, short on time, told her we would just spice up a mix. We went to the store, to the baking aisle. I was looking for a few other things. When I turned around I saw Abby, her hand on a french vanilla mix, but eying longingly the funfetti box.
I encouraged her to get it; you're only young once. You should have all the funfetti you want!
Note: We added 1 box of vanilla instant pudding and used buttermilk in place of the water. We made our own buttercream frosting from scratch. The "funfetti" cupcakes were really quite good. :)
Friday, May 8, 2009
indestructible bread
After searching for a really great bread recipe meeting all our family requirements (quick and easy to make in a mixer, at least some whole wheat, no powdered milk or wheat gluten blah, blah, blah, moist enough to not crumble, and tasty enough to please the kids) I finally found a recipe for "Fabulous Homemade Bread" on allrecipes.com.
The first time I made it, I scaled it down from 6 loaves to 2, so the recipe turned out with ingredient amounts like "3 tablespoons and 1-3/4 tsp. brown sugar." I rounded to the nearest tablespoon. The dough still looked good, so I let it rise. Perfect! I punched it, rolled it and put it in pans. I covered the pans and went out to lunch with my friend, forgetting to throw it in the fridge to slow the 2nd rising. Two hours later I returned to flat loaves. I baked it anyway and it was great!
The second time I made it, I activated my yeast around noon and then unexpectedly had to leave the house. I stuck the rising yeast in the fridge and remembered it around 7pm. I threw in the other ingredients to see if it would work. It did and it was great!
The third time I made it, I started the yeast and left it to sit for 5 minutes as instructed. Two hours later I remembered the yeast. It was big, but still bubbly. I mixed it anyway, adding two or maybe three times as much flour. It was a little less flavorful, but still great!
So, if you if you're interested in an indestructible bread recipe, here it is:
Fabulous Homemade Bread (2 loaves)
1. Stir the following ingredients in a mixer bowl and let rise 5 minutes: 3 Tbsp. warm water, 2-1/4 (or one package) active dry yeast, 1-1/2 Tbsp. whole wheat flour, 1 tsp. sugar.
2. Add the following and start mixer on low: 2/3 cup oats, 2/3 cup whole wheat flour, 1-1/2 cup warm water and 1-1/2 tsp salt.
3. Add the following and gradually increase mixer speed to speed 2, mixing until the dough clings to the dough hook and cleans the bowl: 4 Tbsp brown sugar, 2 Tbsp honey, 4 Tbsp vegetable oil, 3 cups flour (or more, as needed, to get dough to clean the bowl).
4. Transfer bread to a greased bowl, let rise for about 1 hour or until double in size.
5. Punch dough down, roll into a log and cut in half. Tuck ends under and set loaves into 2 greased bread pans. Let rise again until double in size.
6. Bake for 25 minutes at 350 degrees.
The first time I made it, I scaled it down from 6 loaves to 2, so the recipe turned out with ingredient amounts like "3 tablespoons and 1-3/4 tsp. brown sugar." I rounded to the nearest tablespoon. The dough still looked good, so I let it rise. Perfect! I punched it, rolled it and put it in pans. I covered the pans and went out to lunch with my friend, forgetting to throw it in the fridge to slow the 2nd rising. Two hours later I returned to flat loaves. I baked it anyway and it was great!
The second time I made it, I activated my yeast around noon and then unexpectedly had to leave the house. I stuck the rising yeast in the fridge and remembered it around 7pm. I threw in the other ingredients to see if it would work. It did and it was great!
The third time I made it, I started the yeast and left it to sit for 5 minutes as instructed. Two hours later I remembered the yeast. It was big, but still bubbly. I mixed it anyway, adding two or maybe three times as much flour. It was a little less flavorful, but still great!
So, if you if you're interested in an indestructible bread recipe, here it is:
Fabulous Homemade Bread (2 loaves)
1. Stir the following ingredients in a mixer bowl and let rise 5 minutes: 3 Tbsp. warm water, 2-1/4 (or one package) active dry yeast, 1-1/2 Tbsp. whole wheat flour, 1 tsp. sugar.
2. Add the following and start mixer on low: 2/3 cup oats, 2/3 cup whole wheat flour, 1-1/2 cup warm water and 1-1/2 tsp salt.
3. Add the following and gradually increase mixer speed to speed 2, mixing until the dough clings to the dough hook and cleans the bowl: 4 Tbsp brown sugar, 2 Tbsp honey, 4 Tbsp vegetable oil, 3 cups flour (or more, as needed, to get dough to clean the bowl).
4. Transfer bread to a greased bowl, let rise for about 1 hour or until double in size.
5. Punch dough down, roll into a log and cut in half. Tuck ends under and set loaves into 2 greased bread pans. Let rise again until double in size.
6. Bake for 25 minutes at 350 degrees.
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