Cookies 101: Bake your way to perfection F
rom Snickerdoodles to classic chocolate chip, cookies are the go-to dessert for all occasions. Following are simple tips and tricks to make the perfect batch of cookies every time! Build a great foundation of basics. That means using highquality butter, large eggs, and pure extracts. This will help make runny or lumpy batter a thing of the past. As for bake ware essentials, rimless light-colored baking sheets produce golden cookie bottoms and cookie scoops make picture perfect batches. Go nutty. To add extra crunch to nuts, try toasting them first to bring out their natural flavor and aroma. Stir small amounts over medium heat until fragrant, or for larger quantities place the nuts in a single layer on a rimmed baking sheet and bake at 350 degrees for 10-15 minutes. Cool, chop, enjoy! Gift and share the love. Send travel-ready bar cookies, tea cakes, and biscotti to loved ones who live afar. Wrap cookies with plastic wrap or wax paper before placing in resealable baggies to secure contents during shipping. Use a sturdy box packed with cushion filler and wait for that excited “thank you” phone call!
Tangy Honey-Glazed Ham 1 10-lb. fully cooked, bone-in ham 1-1/4 c. packed dark brown sugar 1/3 c. pineapple juice 1/3 c. honey 1/3 large orange, juiced and zested 2 T. Dijon mustard 1/4 t. ground cloves
Bake your own chocolate chip cookies. America’s favorite – Nestlé Toll House – comes in all shapes and textures. For soft and cakey cookies, use 3/4 cup butter and reduce brown sugar to 1/2 cup. For thinner, crispy cookies, increase butter to 1-1/4 cups and sugar to 1-1/4 cups. For a richer taste, try substituting Nestlé Toll House Dark Chocolate Morsels made with 53 percent Cacao real dark chocolate for the traditional semi-sweet morsels. And for extra-chocolatey cookies, add the following recipe to your collection.
COMBINE flour, baking soda and salt in medium bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate. Gradually beat in f lour mixture. Stir in remaining 2 cups morsels. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 8 to 9 minutes or until cookies are puffed. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. (Family Features)
For more baking inspiration, and to become a Very Best Baker, visit www.VeryBestBaking.com
Ultimate Chocolate Chocolate Chip Cookies (Makes 48 cookies) Ingredients: 4 cups (two 12-oz. pkgs.) Nestlé Toll House Semi-Sweet Chocolate Morsels, divided 2-2/3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) butter or margarine, softened 1 cup packed brown sugar 1/2 cup granulated sugar 1 teaspoon vanilla extract 3 large eggs Directions: PREHEAT oven to 375°F. MELT 2 cups morsels in small, heavy-duty saucepan over low heat; stir until smooth. Remove from heat.
From Snickerdoodles to classic chocolate chip, cookies are the go-to dessert for all occasions.
Preheat oven to 325º F. Place ham in a roasting pan. Combine remaining ingredients in a small saucepan and bring to a boil. Reduce heat, simmer for 5 to 10 minutes and set glaze aside. Bake ham for 2 hours, remove from oven and brush with glaze. Bake an additional 30 to 45 minutes, brushing with glaze every 10 minutes.
Orange Crunch Cake 1 c. butter 1-1/2 c. sugar 2 eggs 1 c. sour cream 1 t. vanilla 2 c. all-purpose flour 1 t. baking soda 1 c. raisins 1/2 c. walnuts 2 T. orange zest 1/4 c. orange juice Preheat oven to 350º F. Grease and flour a 10-inch bundt pan. Cream butter and 1 c. sugar. Add eggs, sour cream and vanilla. Combine flour and baking soda and add to creamed mixture, blending just until moist. Stir in raisins, walnuts and orange zest. Pour batter into prepared pan and bake for 60 minutes, or until a toothpick inserted in center comes out clean. Dissolve 1/2 c. sugar in orange juice and pour over hot cake.
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Advertising Supplement to the Sun Journal, Lewiston, Maine, Friday, November 30, 2012
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