ScarlettP
Senior Forumite
Cookie Fairy
Posts: 4,856
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Post by ScarlettP on Nov 18, 2007 16:20:31 GMT -5
Just got back from Sam's Warehouse Club where I buy Cookie making goodies in mass. I bought 50 lbs of white sugar, 25 lbs of self rising flour, 14 lbs of brown sugar, (flour 'goes bad' - sugar doesn't) 14 lbs of semi sweet chocolate chips, 8 lbs of pecans, 6 lbs of M&M candies, and 2.5 lbs of white chocolate. If I could buy Butter Flavored Crisco in a 55 gallon drum, I'd be SET!
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Post by Tsavodiner on Nov 18, 2007 21:42:02 GMT -5
I always wondered where all them Girl Scout cookies came from.
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cdojanet
Senior Member
Grammie
Posts: 713
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Post by cdojanet on Nov 19, 2007 8:05:53 GMT -5
Good grief! Why are you making so many cookies?
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Post by Gary on Nov 19, 2007 8:27:52 GMT -5
Good grief! Why are you making so many cookies? She does this every year. Bakes and bakes and bakes and then delivers bags of cookie goodness to her friends around town like some slightly-demented Mrs. Cookie Claus. It's something genetic, I think... although it might be a genetic mutation. Like on "Heroes", but only towards cookies.
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ScarlettP
Senior Forumite
Cookie Fairy
Posts: 4,856
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Post by ScarlettP on Nov 19, 2007 8:28:52 GMT -5
My 'Cookie List' kind'a keeps growing. There's all my friends who help out with the haunt. The Fire & Police. My son's friends. My Sales reps. My friends out of town and overseas... It just keeps getting a little crazier every year.
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snarkalicious
Forumite
Insert nickname *here*
Tongue tied and twisted, just an Earthbound misfit, I~
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Post by snarkalicious on Nov 19, 2007 20:46:41 GMT -5
You use self-rising flour for cookies?
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ScarlettP
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Cookie Fairy
Posts: 4,856
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Post by ScarlettP on Nov 20, 2007 6:45:06 GMT -5
Yep. Use it for everything! It's my only big 'cheat'. I detest measuring baking powder, soda and salt. Don't know why that bothers me. Probably because my Arm & Hammer is always soaking up foul smells and I don't want funky 'odors' in my cookies.
And I don't bake cakes from scratch. Just Banana Bread and now Sweet Potato Cake. Both are supposed to have a rather 'heavy' consistency so they don't suffer from the Self Rising flour.
Don't laugh, my Sweet Potato Cake was a big hit last year. The Red Bank Chief of Police was so funny! He was saying that all the guys in the station house were trying to figure out WHAT was in that cake. They loved it, just couldn't figure out what it was. Chief Sneed said he thought it was Peanut Butter. *grin*
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Post by Gary on Nov 20, 2007 11:39:01 GMT -5
He was saying that all the guys in the station house were trying to figure out WHAT was in that cake. "Chief, I don't know what's in these brownies, but I can't stop eating them."
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cdojanet
Senior Member
Grammie
Posts: 713
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Post by cdojanet on Nov 20, 2007 15:20:22 GMT -5
I make banana bread for Christmas gifts every year - but that's about the extent of multiple bakings for me. I do bake pies and cakes for family get-togethers. This year I am going to make some homemade yeast rolls. It's been several years since I've done those and I really like them.
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snarkalicious
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Insert nickname *here*
Tongue tied and twisted, just an Earthbound misfit, I~
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Post by snarkalicious on Nov 20, 2007 18:38:51 GMT -5
So you use self-rising flour and just omit the baking soda, baking powder and salt called for in the recipe? I'll have to try that~
I make a lot of candy at Christmas time since it is gluten-free and my daughter can eat it. I do have some really good cookie recipes and usually make a few "glutinous" treats for the rest of the family-we should all exchange recipes! Would love to know about your Sweet Potato cake
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Post by bignana on Nov 20, 2007 19:44:02 GMT -5
Yep. Use it for everything! It's my only big 'cheat'. I detest measuring baking powder, soda and salt. Don't know why that bothers me. Probably because my Arm & Hammer is always soaking up foul smells and I don't want funky 'odors' in my cookies. And I don't bake cakes from scratch. Just Banana Bread and now Sweet Potato Cake. Both are supposed to have a rather 'heavy' consistency so they don't suffer from the Self Rising flour. Don't laugh, my Sweet Potato Cake was a big hit last year. The Red Bank Chief of Police was so funny! He was saying that all the guys in the station house were trying to figure out WHAT was in that cake. They loved it, just couldn't figure out what it was. Chief Sneed said he thought it was Peanut Butter. *grin* [/quot Chief Sneed is from Soddy Daisy. Does that tell you anything?
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ScarlettP
Senior Forumite
Cookie Fairy
Posts: 4,856
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Post by ScarlettP on Nov 20, 2007 21:59:40 GMT -5
People in Soddy Daisy like to EAT??? *giggle*
I thought we HAD a recipe thread at one time. Don't see it now.
Sweet-Potato Bourbon Bundt Cake (Copied from MarthaStewart.com)
***Note - I don't use Bourbon. I use the apple juice option. Hubby & I also decided we liked it better drizzled with canned cream cheese icing instead of the 'simple syrup'. I also use the Self Rising flour instead of All Purpose and then leave out the Baking Powder & Salt***
* 1 1/2 cups firmly packed dark brown sugar * 1/3 cup unsalted butter, softened, plus more for pan * 2 large eggs * 1 cup cooked sweet potato **I use CANNED! Mash them up a bit before adding** * 1 teaspoon pure vanilla extract * 2 3/4 cups all-purpose flour * 3/4 cup milk * 1/3 cup bourbon or apple juice * 1 tablespoon baking powder * 1 teaspoon pumpkin pie spice * 3/4 teaspoon salt * Nonstick cooking spray with flour * 3 tablespoons chopped pecans * Bourbon syrup
Directions
1. Preheat oven to 325 degrees. 2. In the bowl of an electric mixer fitted with the paddle attachment, mix together brown sugar, butter, and eggs until very light and fluffy. Add sweet potato and vanilla; beat to combine. Add flour, milk, bourbon, baking powder, pie spice, and salt; mix until just incorporated. Lightly spray a 10 or 12 cup Bundt pan with cooking spray. Sprinkle bottom and up sides of the pan with pecans. Pour in cake batter. 3. Bake until a toothpick inserted in the center of the cake comes out clean, 50 to 60 minutes. Let cool 10 minutes. Remove from pan; cool completely on wire rack. Brush cake with bourbon syrup. Serve cake slices with any remaining syrup.
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Dreamwebber
Senior Forumite
Denise Who?
Burning up my minutes since 1973
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Post by Dreamwebber on Nov 21, 2007 1:18:47 GMT -5
Gosh, I can't believe it has been a year since we were at our favorite place "Dirty Nelly's" and Scarlett was passing out the Christmas cookies
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ScarlettP
Senior Forumite
Cookie Fairy
Posts: 4,856
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Post by ScarlettP on Nov 21, 2007 6:12:48 GMT -5
We should do that again! Just not at Dirty Nelly's.
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