Text 12380, 122 rader
Skriven 2014-04-21 05:13:00 av Dave Drum (75609.cooking)
Ärende: Koo-Kee #3
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Old-Fashioned Graham Crackers w/Turbinado Sugar
 Categories: Cookies, Snacks, Desserts
      Yield: 24 Servings
 
  2 1/4 c  All-purpose flour
    1/4 c  Whole wheat flour
    1/4 ts Ground cinnamon
    1/4 ts Baking soda
    1/4 ts Table salt
    1/2 c  Unsalted butter; room temp
    1/2 c  Granulated sugar
    1/4 c  Packed light brown sugar
    1/4 c  Turbinado sugar
 
  In a medium bowl, whisk together the flours, cinnamon,
  baking soda, and salt.
  
  In the bowl of an electric mixer fitted with the paddle
  attachment, beat together the butter, granulated sugar,
  and brown sugar on medium speed until the mixture is light
  yellow and fluffy, about 3 minutes. With the mixer on low
  speed, add a third of the flour mixture and 1/4 cup of
  water. Mix for 30 seconds. Repeat this step once, then add
  the remaining flour mixture and mix just to combine. Turn
  the dough out onto a lightly floured surface and knead by
  hand for about 10 seconds. Divide the dough in half. Cover
  one half with plastic wrap and set it aside.
  
  Place a sheet of parchment paper on a work surface, put
  the dough on the parchment, and top with a second sheet of
  parchment. Roll the dough out to about 1/8" thickness.
  Repeat with the second half of the dough. Chill the dough
  for about 30 minutes.
  
  Preheat the oven to 350øF/175øC.
  
  Remove the dough from the refrigerator, peel off both
  sheets of parchment, and put the dough on a cutting board.
  Using a square cookie cutter, cut out the dough, rerolling
  the scraps twice. Put the cookies on a parchment
  paper-lined baking sheet. Sprinkle each cookie with a
  pinch of turbinado sugar.
  
  Bake, rotating the sheet halfway through, for 20 minutes,
  or until the cookies are a dark golden color around the
  edges. Let cool for 10 minutes, then transfer to a wire
  rack to cool completely.
  
  by Dawn Casale & David Crofton; One Girl Cookies - One
  Girl Cookies Bakery
  
  Epicurious | January 2012
  
  Yield: Makes 24 cookies
  
  MM Format by Dave Drum - 12 February 2012
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Chunk Cookies
 Categories: Cookies, Desserts, Snacks, Chocolate
      Yield: 48 servings
 
           Flourless cooking spray
      1 c  Sugar
    3/4 c  Packed light brown sugar
      1 c  Unsalted butter; in small
           - cubes, room temp
  2 1/2 c  All-purpose flour
      1 ts Baking soda
      1 ts Salt
      2 lg Eggs; room temp
      1 ts Pure vanilla extract
      2 c  Bittersweet chocolate chunks
           - or chips
 
  Preheat the oven to 350øF/175øC. Lightly spray cookie
  sheets with cooking spray or line them with parchment
  paper. In a stand mixer fitted with the paddle attachment,
  beat together the sugars and butter on medium speed until
  light in texture and smooth, about 2 minutes. While that
  mixture is beating, sift the flour, baking soda, and salt
  into a bowl and set aside.
  
  Add the eggs, one at a time, to the sugar-butter mixture,
  followed by the vanilla, and blend until incorporated.
  With the mixer on low or using a wooden spoon, stir in the
  sifted dry ingredients. Scrape down the bowl as needed to
  blend evenly. Stir in the chocolate chunks.
  
  Using 2 spoons, drop the dough onto the prepared baking
  sheets, about 2" apart. If desired, slightly flatten
  the cookies before baking.
  
  Bake the cookies in batches, rotating the pans halfway
  through baking, until they are cracked on top but still
  slightly moist, 12 to 15 minutes. Transfer the cookies to
  wire racks and let cool completely.
  
  by Chef Dianne Rossmando; Adapted from Baking at Home with
  The Culinary Institute of America
  
  Epicurious | August 2012
  
  Yield: Makes about 48 (3-inch) cookies
  
  MM Format by Dave Drum - 14 October 2012
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Pie are round. Cobbler are square!
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