This was my mother's recipe that my sisters and I have made several years. They use to work now they go flat. We are going nuts trying to figure out why. Any suggestion would be welcomed.
Eisenhower Cookies (really a ginger spice cookie)
2 cubes of margarine 1 cup and 3 tbsp sugar 1 well beaten egg 2 cups of flour (after sifting) 1 tsp cinammon 1 tsp ginger 2 tsp of baking soda 2 small pinch of salt 4 tbsp of yellow label molasses
Make into balls, roll in sugar, bake at 350 for about 10 minutes, depending on oven.
Have you tried using fresh baking soda? I really don't see anything else that could be off here, especially if the recipe has worked well in the past.
Over time ingredients change, equipment changes, etc. Your flour could get too moist, your molasses could have more water content, etc. Some suggestions:
the recipe from a 50 year old Betty Crocker cookbook (American measures): 1 C shortening 1 1/2 C sugar 2 eggs 2 3/4 C flour 2 tsp cream of tartar 1 tsp soda 1/4 tsp salt Cream shortening and sugar. Beat in eggs. Sift together all dry ingredients then add gradually to the shortening mixture. Roll into 1 1/2" balls and roll in a mixture of 2 Tbsp sugar and 2 tsp cinnamon (you'll need more than...When I make snickerdoodles, they taste too "tangy" to me which I believe is due to the acidity of the tartaric acid. The recipe I have calls for a 2:1 ratio of cream of tartar to baking soda which
I tried making Udon noodles several times and even though I've gotten a rhythm to do them, I still can't figure out why they break so easy when I blanch them. I use 1tsp lye water 8 ounces (1 cup) warm water 2 1/2 cups unbleached bread flour 1 1/4 cups unbleached all-purpose flour I blanch them for about 7 minutes and roll it until 1/16 of a inch thick. When eating them with chopsticks they don't even make it that far because they break. It might be the weight on them but they break. How can I improve my udon noodles so that they don't break?
The recipe below makes a small panettone cake. I would like to make a cake twice the size, is it ok to just double all the ingredients? Yeast 1⁄2 tsp Strong White Flour 300 g (11 oz) Sugar 2 tbsp Butter 15 g (1⁄2 oz) Salt 1⁄4 tsp Ground Cardamom 1⁄2 tsp Grated Lemon Zest 1 Medium Sized Egg yolk 1 Milk 140 ml *Mixed Peel 50 g (2 oz) *Raisins 100 g (4 oz)
My fiance has celiac disease and so I have been trying to get better at baking gluten-free lately. I have made the following recipe many times and it is soooo delicious; I was wondering if someone more knowledgeable than myself can help me with the proper conversions to make the recipe gluten free? The recipe is found here, but I have also copied it below. My initial thoughts are trading the bread flour and whole wheat flour for a mixture of buckwheat and garfava flour with maybe 2 tsp of xantham gum. Thank you for any help! Ingredients Night Before: * 1/3 cup bread flour * 1/3 cup whole
is that she uses half the butter, which ends up being only a half cup instead of a whole. Usually the cookies turn out round, flat, and about 1 cm high, but tonight we discovered a surprise... when making them: Ingredients 2.25 Cups of Pillsbury all purpose flour 1 tsp Arm & Hammer baking soda 1 tsp Morten salt 1 stick softened Fleichmanns original butter (normally uses Land-O-Lakes) (113g pure butter) 3/4 cup white sugar 3/4 cup brown sugar 1 tsp vanilla 2 large eggs 2 cups Tollhouse Semi-sweet chocolate chips Preparation steps Preheated the oven to 375°F (190°C) Whisked
Each year at this time, I make 4-6 batches of Butter Toffee (2c sugar, 2 c butter, 2 tsp vanilla, 6 tbsp water), but only about half usually turn out ok. About half way through the heating process, the unsuccessful batch starts to separate. Once, I saved it by doing something magical to the temperature and stirring vigorously, but I don't know what I did. Every other time, Once it starts separating, it is a lost cause. I use the same pan, same stove, same wooden spoon to stir, and I think I am either using heat that is too high, or too low and too long. Help!
? Probably the ingredients are important to answer this, so here's what I used: Olive & sunflower oil (4 tbsp each) Balsamic vinegar (2 tbsp) , malt vinegar (1 tbsp), apple vinegar (1 tbsp) Hibiscus syrup (2 tbsp) Dried basil (1 tsp) Mustard (1 tsp) Salt (1 tsp), sugar (1 tsp), freshly ground pepper ...Yesterday evening we had a barbecue and I made a tomato/mozzarella salad. Since I couldn't find my dressing shaker, I used my hand blender (an ESGE M180S, in case it matters). I got my dressing
I'm fairly new to baking, but I've been attempting to make cookies lately. They taste good, but come out looking like this: The bottom looks like this: They spread out a lot in the oven (they went in as balls ~1 inch diameter and came out as flat disks ~4 or more inches across) and don't really have a crust on the bottom. I used these ingredients: 1 stick butter 1/2 cup sugar 1/2 cup brown sugar 1 egg 1 tsp vanilla extract 1/2 cup pumpkin puree 1 1/2 cups flour 1 tsp baking soda 1/4 tsp salt 2 tsp pumpkin pie spice ~1/2 - 1 cup milk chocolate chips To cream the butter with the white
It periodically falls to me to produce thematically-sound cocktails for wife's Book Club meetings. Tomorrow, we are serving the Southern Discomfort (for 'Gone Girl'): 2 oz blood orange juice 1 oz Bourbon (Maker's, this time) 0.5 oz Aperol 0.5 tsp agave syrup (too lazy to make simple) dash of Scrappy's Aromatic Bitters It's almost there... still, just a little 'meh' - what suggestions to round this off?