Freezer Chocolate Chip Cookies Recipe
¾ cups flour
¾ whole wheat
flour
1 tsp baking soda
½ cup butter / margarine
½ cup shortening
1
cup sugar
1 cup brown sugar, packed
2 eggs
1 tsp vanilla
3 cups
quick cooking rolled oats
1 6-oz package semisweet chocolate
pieces
Combine both flours and baking soda
in a large mixing bowl. Add butter and shortening and beat for 30 seconds. Add
both sugars, beat until mixture is fluffy. Next, beat in eggs and vanilla. Stir
on oats and chocolate. Combine well, and roll into one inch balls. This will
make approx 72 cookies. Place on wax paper lined cookie sheets. Flash freeze
then transfer into a ziploc freezer bag.
To bake, preheat oven to 375F.
Place frozen cookies (do NOT thaw) on cookie sheet and bake for 12 minutes.
Place cookies on cooling rack.
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Showing posts with label shortening. Show all posts
Showing posts with label shortening. Show all posts
Thursday, September 29, 2011
Saturday, April 23, 2011
English Muffins
English Muffins
Submitted By: LindaPinda
Prep Time: 25 Minutes
Cook Time: 20 Minutes
Ready In: 2 Hours 15 Minutes
Servings: 18
Ingredients:
1 cup milk
2 tablespoons white sugar
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1/4 cup melted shortening
6 cups all-purpose flour
1 teaspoon salt
Directions:
1.Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
3.Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
4.Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam
Submitted By: LindaPinda
Prep Time: 25 Minutes
Cook Time: 20 Minutes
Ready In: 2 Hours 15 Minutes
Servings: 18
Ingredients:
1 cup milk
2 tablespoons white sugar
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1/4 cup melted shortening
6 cups all-purpose flour
1 teaspoon salt
Directions:
1.Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
3.Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
4.Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam
Spring Celebration Brownies
Jazz up brownies for spring with marshmallows and pretty pastels - super easy!
Prep Time:15 Minutes
Total Time 2:30
Makes 16 brownies
1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
Water, vegetable oil and egg called for on brownie mix box
2 cups miniature marshmallows
2/3 cup pastel-colored candy-coated chocolate candies
3 tablespoons semisweet or milk chocolate chips
1/4 teaspoon shortening
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with cooking spray or shortening. Make brownies as directed on box--except bake 32 minutes. Sprinkle with marshmallows; bake 5 minutes longer or until marshmallows are puffed and golden. Sprinkle with candies.
In small microwavable bowl, microwave chips and shortening uncovered on High 10 to 15 seconds; stir until smooth. Drizzle over bars. Cool completely, about 1 1/2 hours. For easier cutting, use plastic knife dipped in hot water. For bars, cut into 4 rows by 4 rows.
Makes 16 brownies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
How-To
To easily remove and cut the bars, line the pan with foil before spraying, allowing foil to extend over sides. Just lift out of the pan after cooling.
Substitution
Any color candy-coated chocolate candies can be used.
Nutrition Information:
1 Serving (1 Brownie)Calories 240(Calories from Fat 70),Total Fat 8g(Saturated Fat 2 1/2g,Trans Fat 0g),Cholesterol 15mg;Sodium 120mg;Total Carbohydrate 40g(Dietary Fiber 1g,Sugars 29g),Protein 2g;Percent Daily Value*:Calcium ;Exchanges:1/2 Starch;0 Fruit;2 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;1 1/2 Fat;Carbohydrate Choices:2 1/2;*Percent Daily Values are based on a 2,000 calorie diet.
Prep Time:15 Minutes
Total Time 2:30
Makes 16 brownies
1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
Water, vegetable oil and egg called for on brownie mix box
2 cups miniature marshmallows
2/3 cup pastel-colored candy-coated chocolate candies
3 tablespoons semisweet or milk chocolate chips
1/4 teaspoon shortening
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with cooking spray or shortening. Make brownies as directed on box--except bake 32 minutes. Sprinkle with marshmallows; bake 5 minutes longer or until marshmallows are puffed and golden. Sprinkle with candies.
In small microwavable bowl, microwave chips and shortening uncovered on High 10 to 15 seconds; stir until smooth. Drizzle over bars. Cool completely, about 1 1/2 hours. For easier cutting, use plastic knife dipped in hot water. For bars, cut into 4 rows by 4 rows.
Makes 16 brownies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
How-To
To easily remove and cut the bars, line the pan with foil before spraying, allowing foil to extend over sides. Just lift out of the pan after cooling.
Substitution
Any color candy-coated chocolate candies can be used.
Nutrition Information:
1 Serving (1 Brownie)Calories 240(Calories from Fat 70),Total Fat 8g(Saturated Fat 2 1/2g,Trans Fat 0g),Cholesterol 15mg;Sodium 120mg;Total Carbohydrate 40g(Dietary Fiber 1g,Sugars 29g),Protein 2g;Percent Daily Value*:Calcium ;Exchanges:1/2 Starch;0 Fruit;2 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;1 1/2 Fat;Carbohydrate Choices:2 1/2;*Percent Daily Values are based on a 2,000 calorie diet.
Pull-Apart (monkey) Bread - from scratch
PULL-APART (MONKEY) BREAD
2 cups milk
1/3 cup sugar
1/2 cup shortening
1/4 cup warm water
1 pkg active dry yeast
5 cups all purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
2 tsp. salt
1/2 cup butter, melted
Dissolve yeast in warm (not hot) water with a pinch of sugar and allow to sit for 5 minutes.
Scald milk: Bring nearly to a boil, heating only until tiny bubbles begin to form around the edges of pan, around 190°F. Remove from heat. Stir in shortening and sugar until dissolved. Allow to cool to lukewarm (85°F).
Stir in yeast mixture and 3 cups flour. Beat until smooth.
Transfer dough to a bowl brushed with oil, turning once to coat dough with oil. Cover and let rise in a warm place for 2 or 3 hours.
Add remaining ingredients except for the butter. Knead 4-5 minutes. Allow the dough to rise for another hour.
Preheat oven to 350°F.
Melt 1/2 cup butter and allow to cool slightly. 1 tablespoon sugar may optionally be added to the butter for a little extra sweetness, if desired.
Dust a work surface well with flour. Turn dough out and roll into 1 1/2" to 2" diameter balls. Dip the dough balls into the slightly cooled, melted butter.
Arrange in layers in a Bundt pan, tube, or monkey bread pan.
Bake in preheated oven for 45-55 minutes. Cool 5 minutes, Run a blunt knife along edges of bread to free it from the pan. Remove, upside-down, from pan onto serving dish.
The bread may be served either sliced or pulled apart. Best served while still warm from oven.
Submitted by: CM
2 cups milk
1/3 cup sugar
1/2 cup shortening
1/4 cup warm water
1 pkg active dry yeast
5 cups all purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
2 tsp. salt
1/2 cup butter, melted
Dissolve yeast in warm (not hot) water with a pinch of sugar and allow to sit for 5 minutes.
Scald milk: Bring nearly to a boil, heating only until tiny bubbles begin to form around the edges of pan, around 190°F. Remove from heat. Stir in shortening and sugar until dissolved. Allow to cool to lukewarm (85°F).
Stir in yeast mixture and 3 cups flour. Beat until smooth.
Transfer dough to a bowl brushed with oil, turning once to coat dough with oil. Cover and let rise in a warm place for 2 or 3 hours.
Add remaining ingredients except for the butter. Knead 4-5 minutes. Allow the dough to rise for another hour.
Preheat oven to 350°F.
Melt 1/2 cup butter and allow to cool slightly. 1 tablespoon sugar may optionally be added to the butter for a little extra sweetness, if desired.
Dust a work surface well with flour. Turn dough out and roll into 1 1/2" to 2" diameter balls. Dip the dough balls into the slightly cooled, melted butter.
Arrange in layers in a Bundt pan, tube, or monkey bread pan.
Bake in preheated oven for 45-55 minutes. Cool 5 minutes, Run a blunt knife along edges of bread to free it from the pan. Remove, upside-down, from pan onto serving dish.
The bread may be served either sliced or pulled apart. Best served while still warm from oven.
Submitted by: CM
Thursday, April 14, 2011
Mormon Muffin Recipe
Mormon Muffin Recipe
Ingredients:
2 Cups Boiling Water
5 teaspoons Baking Soda
1 Cup Shortening
2 Cups Sugar
4 Each Eggs
1 quart Butter Milk
5 Cups Flour
1 teaspoon Salt
4 Cups All Bran Cereal
2 Cup Walnuts (chopped)
Directions:
Add soda to boiling water and set aside. Whip shortening and sugar until light and fluffy. Add the eggs slowly. Mix well. Add the buttermilk, flour, salt and mix again. Add the soda water very slowly. Gently fold the cereals and the walnuts into the mix.
Spoon 1/8 cup into greased muffin tins. Bake at 350 degrees for 30 minutes. Let cool for 5 minutes.
Muffin mix must sit in the refrigerator over night before baking. Muffin mix will last one week, covered and refrigerated. Yields 3 dozen muffins.
Ingredients:
2 Cups Boiling Water
5 teaspoons Baking Soda
1 Cup Shortening
2 Cups Sugar
4 Each Eggs
1 quart Butter Milk
5 Cups Flour
1 teaspoon Salt
4 Cups All Bran Cereal
2 Cup Walnuts (chopped)
Directions:
Add soda to boiling water and set aside. Whip shortening and sugar until light and fluffy. Add the eggs slowly. Mix well. Add the buttermilk, flour, salt and mix again. Add the soda water very slowly. Gently fold the cereals and the walnuts into the mix.
Spoon 1/8 cup into greased muffin tins. Bake at 350 degrees for 30 minutes. Let cool for 5 minutes.
Muffin mix must sit in the refrigerator over night before baking. Muffin mix will last one week, covered and refrigerated. Yields 3 dozen muffins.
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