OT refrigerator cookie recipe

Here's a plan that went all wrong. Neighbor had back surgery. She's walking now; I see her creep to the lane and back - very slowly. Thought I'd take her some home-baked cookies and real lemonade. Did okay with the lemonade. The cookies were insipid. Gummy on top, nearly nearly burned on bottom and about as tasty as batting. Do any of you who live with Cookie Monsters have a great recipe for refrigerator cookies? I mean the kind where you do the preparation mess, make a roll of the dough and keep it in the refrigerator to slice and bake later. I need help. Polly

Reply to
Polly Esther
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Well for goodness sake. With all the fine cooks we have here, I'm surprised that there's not one suggestion. I wonder if Lois' chocolate chip recipe would work if chilled. Only one way to find out. Polly

"Polly Esther" Here's a plan that went all wrong. Neighbor had back surgery. She's

Reply to
Polly Esther

i just got here, i'm not fully awake yet. i have a big recipe that starts out basic, then you split it up and add different things to those portions. then roll, freeze, use as you need'em. i dont have it typed on the computer tho so will have to work on that in a bit. had one cuppa so far, now need to get some breakfast to feed the brain, thats the plan, doesnt always work for me tho. brain is basically mush most of the time but will get to it for you today. hth, j.

"Polly Esther" wrote... Well for goodness sake. With all the fine cooks we have here, I'm surprised that there's not one suggestion. I wonder if Lois' chocolate chip recipe would work if chilled. Only one way to find out. Polly

"Polly Esther" Here's a plan that went all wrong. Neighbor had back surgery. She's

Reply to
J*

done, where'd you like it sent? j.

"J*" wrote... i just got here, i'm not fully awake yet. i have a big recipe that starts out basic, then you split it up and add different things to those portions. then roll, freeze, use as you need'em. i dont have it typed on the computer tho so will have to work on that in a bit. had one cuppa so far, now need to get some breakfast to feed the brain, thats the plan, doesnt always work for me tho. brain is basically mush most of the time but will get to it for you today. hth, j.

"Polly Esther" wrote... Well for goodness sake. With all the fine cooks we have here, I'm surprised that there's not one suggestion. I wonder if Lois' chocolate chip recipe would work if chilled. Only one way to find out. Polly

"Polly Esther" Here's a plan that went all wrong. Neighbor had back surgery. She's

Reply to
J*

Bless your heart, Jeanne. Thank you so much. Why don't you just send it to my house; doesn't seem to be any interest in it here. Meanwhile, I pulled out the Betty Crocker cookie book. She says I can chill or freeze just about any cookie dough except those that have whipped egg whites. Makes sense. Polly

Reply to
Polly Esther

Wah! I'm trying to keep off the weight I worked so hard to lose or I'd have jumped on the cookie recipe. I did make my special chocolate chip cookies yesterday- and I only ate one cookie!- for the 'tree dudes'. And they took out a HUGE locust tree that was dying and threatening my bedroom and my truck plus they trimmed some other trees. I'm glad the locust is gone. It was worth the cookies.... and $450! (groan!)

Leslie & The Furbabies in MO.

Reply to
Leslie& The Furbabies in MO.

duely sent. j.

"Polly Esther" wrote... Bless your heart, Jeanne. Thank you so much. Why don't you just send it to my house; doesn't seem to be any interest in it here. Meanwhile, I pulled out the Betty Crocker cookie book. She says I can chill or freeze just about any cookie dough except those that have whipped egg whites. Makes sense. Polly

Reply to
J*

That, my friend, was money well spent. Before we moved to the Swamp, we had a sycamore removed ( v-e-r-y carefully). It was about as big as Mt. Rushmore and could have easily taken out the entire house - not to mention a few hundred gators. They're not an endangered species but I am. Polly

"Leslie& The Furbabies in MO." Wah! I'm trying to keep off the weight I worked so hard to lose or I'd have

Reply to
Polly Esther

These you want to freeze before baking... they're chewy if slightly underbaked, crisp if baked fully. My very favorite cookie ever.

Oatmeal crispies (my absolute all-time favorite, often taken camping and eaten like gorp)

2 c crisco 2 c brown sugar 2 c white sugar 4 eggs 2 tsp vanilla 2 tsp salt 2 tsp baking soda 3 c flour 3 c quick oats 1 c shredded coconut (I don't like coconut, but it's good in these) 1 c walnuts, chopped

Mix as usual; roll logs in wax paper and freeze. Slice as thinly as possible; bake 350o about 10 min until lightly browned.

These are crisp if baked long enough, chewy if slightly underbaked or thickly sliced. I prefer them crisp.

Additions: raisins, dried cherries, dried apricots.

These will survive at least a month in the freezer as dough... don't know about longer than that, because I've never had the demand drop low enough to keep it longer.

Reply to
Kay Lancaster

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half way down the page under butter.j.

"J*" wrote... now i read the recipes and didnt notice it said shortening. silly me. i'd use margarine but butter and even crisco vegetable shortening would work as well. might be slightly different texture from each but much the same really. check

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they should have some info on the differences when used. off to bed with a crossword to distract the brain enough to get to sleep. j.

"Sartorresartus" wrote... Is shortening butter?

Reply to
J*

What an incredibly useful site. Bookmarked. Thank you.

Nel (Gadget Queen)

Reply to
Sartorresartus

Reply to
Roberta

It is indeed a useful place. Many recipes call for cake flour and one asked for corn flour. I know it's risky buy I'll probably do some substituting. Way too hot here to venture to the grocery. Polly

"Sartorresartus" What an incredibly useful site. Bookmarked. Thank you.

Nel (Gadget Queen)

On Aug 15, 10:06 am, "J*" bout half way down the page under butter.

Reply to
Polly Esther

thanks, Roberta. will keep this in mind too. j.

"Roberta" wrote... Bit in the direction of anise. I use caraway in sauerkraut. A little goes far. Roberta in D

Reply to
J*

I know caraway belong in certain dishes, many people in Denmark would also use it with cabbage (supposed to help prevent a natural sideeffect of eating a lot of cabbage ). It is also added to some hard cheeses, and to some sourdough breads, usually white ones.

You would have thought that growing up somewhat exposed to this, I'd be used to it. Not so, it is probably my least favourite flavour of all things that people might serve me. I think it is much stronger in flavour than the other spices mentioned in the thread, and in a way that isn't fixed by using tiny amounts.

So, my advice would be to test caraway before using it in a recipe. Maybe try it in some cream cheese - I never heard of that, what a neat trick!

Of course, you might really like it, and my warning was totally unnecessary :-)

Hanne in DK

Reply to
hago

note taken, thanks, Hanne. we usually have cabbage in cole slaw but occasionally we stir fry it. i might need to substitute a different spice. thinking somemore (a dangerous activity for me), j.

wrote I know caraway belong in certain dishes, many people in Denmark would also use it with cabbage (supposed to help prevent a natural sideeffect of eating a lot of cabbage ). It is also added to some hard cheeses, and to some sourdough breads, usually white ones.

You would have thought that growing up somewhat exposed to this, I'd be used to it. Not so, it is probably my least favourite flavour of all things that people might serve me. I think it is much stronger in flavour than the other spices mentioned in the thread, and in a way that isn't fixed by using tiny amounts.

So, my advice would be to test caraway before using it in a recipe. Maybe try it in some cream cheese - I never heard of that, what a neat trick!

Of course, you might really like it, and my warning was totally unnecessary :-)

Hanne in DK

Reply to
J*

Sure, it's a bold activity ... but what fun. Do sprinkle some on a spoonful of cream cheese and spread it on a couple of crackers. Your tongue will either say 'mmmm', 'yick' or 'very interesting'. It does indeed let you test and learn. I am particularly interested in turmeric. The nice doctor on Sunday Morning Fox news was telling us that there's a study reporting that turmeric (an ingredient in curry spice mixtures) was found to be helpful in preventing Alzheimer's. No turmeric in the spice collection here but you can bet your boots that we'll be spreading it on cream cheese soon . . . or the Cheerio's or hamburger buns. Polly

Reply to
Polly Esther

Polly, I just saw this thread but I wanted to share a refrig. cookie that's really good. Its kind of like a pecan sandie, but with a subtle orange zing. Dough keeps well in fridge. We really like them. PECAN REFERIGERATOR COOKIES

1 cup butter, softened 1/2 cup sugar 1/2 cup packed brown sugar 1 egg 1 tablespoon orange juice 1 tablespoon grated orange peel 2 and 3/4 cups flour 1 teaspoon baking soda 1/2 cup chopped pecans

Cream butter in mixer bowl until light. Add sugar, brown sugar, egg, orange juice and orange peel, beat until smooth. Stir in flour and baking soda. Add pecans, mix well. Shape into rolls 2 inches in diameter. Chill, wrapped in waxed paper, overnight. Cut into thin slices, place on cookie sheet. Bake at 350 degrees for 10 to 12 minutes or until light brown. Cool on cookie sheet for several minutes, remove to wire rack to cool completely.. Makes 3 to 3.5 dozen.

Reply to
Sherry

we love curry here. tho there is a constant battle between dh and i over the heat in it. i'm of the opinion that too much heat and you cant taste a damn thing. he likes his curry hot. he cooks it and over the years he has toned it down a lot. he adds extra in his when he serves it up or takes my portion from the pot first, then adds extra hea to the pot, depending if anyone else is here or not. its a good way to use up leftover meats....picking the last bits off the chicken or roast beef/pork bones to make curry is the usual way around here. toss in a bunch of various vege as well. works a treat. if it is too hot i put more yogurt on mine. we also have bananas sliced on top. sometimes there is raisins or apricots in the curry too. depends on the mood we're in on any given day.

had pumpkins, big ones selling this week for only $1.99. dh bought one good sized one. we just put a pumpkin pie and chocolate pumpkin cake in the oven. on top for dinner is pumpkin soup and pumpkin risotto. we're eat'n good tonight for sure. no curry this time but pumpkin is so good for the old body and if we're lucky also good for the mind. who knows. j.

Reply to
J*

got it, thanks, Sherry. those too look scrumdiddlyumptious. j.

"Sherry" wrote... Polly, I just saw this thread but I wanted to share a refrig. cookie that's really good. Its kind of like a pecan sandie, but with a subtle orange zing. Dough keeps well in fridge. We really like them.

PECAN REFERIGERATOR COOKIES

1 cup butter, softened 1/2 cup sugar 1/2 cup packed brown sugar 1 egg 1 tablespoon orange juice 1 tablespoon grated orange peel 2 and 3/4 cups flour 1 teaspoon baking soda 1/2 cup chopped pecans

Cream butter in mixer bowl until light. Add sugar, brown sugar, egg, orange juice and orange peel, beat until smooth. Stir in flour and baking soda. Add pecans, mix well. Shape into rolls 2 inches in diameter. Chill, wrapped in waxed paper, overnight. Cut into thin slices, place on cookie sheet. Bake at 350 degrees for 10 to 12 minutes or until light brown. Cool on cookie sheet for several minutes, remove to wire rack to cool completely.. Makes 3 to 3.5 dozen.

Reply to
J*

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