a baking question....oleo?

I'd kill for a CC cookie about now!

I chill all my cookie doughs overnight, even if the recipe doesn't say to do so. I think the flavors mingle better and they taste better. I use bourbon vanilla....home made, I make my own with Jack Daniels bourbon. I also make vanilla with Grey Goose vodka. I've used chunks instead of chips before. And yes, Ghiradelli is the best.

Next time I make vanilla.....probably this summer sometime, so it's ready for Christmas baking......I'll send you a bottle of each, if you're interested. You can see which vanilla you like best. I see you're from PA, too.

Winchester said:

I'd kill for a CC cookie about now!

I chill all my cookie doughs overnight, even if the recipe doesn't say to do so. I think the flavors mingle better and they taste better. I use bourbon vanilla....home made, I make my own with Jack Daniels bourbon. I also make vanilla with Grey Goose vodka. I've used chunks instead of chips before. And yes, Ghiradelli is the best.

Next time I make vanilla.....probably this summer sometime, so it's ready for Christmas baking......I'll send you a bottle of each, if you're interested. You can see which vanilla you like best. I see you're from PA, too.

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That sounds awesome! Thank you. I was going to PM you later to see if you have a good chicken pot-pie recipe. I am a nanny and the kids are asking for one.

As a matter of fact, here you go....This is one of Rick's favorite cooked chicken recipes:

DEEP DISH CHICKEN POT PIE

3 c. cooked chicken
1 c. sliced cooked carrots
1 c. cubed cooked potatoes
1 c. frozen peas, thawed
6 Tbsp. butter or margarine
1/3 c. flour
6 chicken bouillon cubes (Make gravy and use that instead of the milk and the bouillon cubes, so you don't have all that salt; see my NOTE below)
1/4 tsp. pepper
4 c. milk
2-1/4 c. biscuit mix

Preheat oven to 375 degrees. In large sauce pan, melt margarine. Stir in flour, bouillon cubes, and pepper. Over medium heat, gradually add milk; cook and stir until thickened. Ensure bouillon cubes are dissolved. Add remaining ingredients, except biscuit mix. Pour into 2½-quart baking dish. Prepare biscuit mix according to package directions for rolled biscuits. Roll out dough to cover top of dish; cut slits near center. Place dough over filling; turn under edges, seal, and flute. Bake 40 minutes or until golden brown. Makes 6 servings.
NOTE: Instead of using the milk and the six chicken bouillon cubes, I use leftover gravy. I make this pie usually a day or two after I've roasted a chicken and have served mashed potatoes or stuffing and gravy. I make enough extra gravy to use with this recipe.

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You're better to ask me here. For the life of me, I don't do well with PMs! I try, but sometimes I forget about them!
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Thank you so much! I will probably make it tomorrow night for the kids.

Winchester said:

And somebody told me quite some time ago, that true margarine in its pure form is--or used to be--black? They add yellow food color to it to make look appealing  to people. Don't know if that's true or not. (But I think that's right around the time I switched over to butter.)

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I recall my Dad saying that it was white and you would get a packet of yellow coloring to add yourself.

Matts mom said:

I've never seen or heard of Karo, is it possible it's not sold in Canada? Or if it is, where would I find it. What might I use in it's place if I can't find it?

Sorry for all the questions, I'm a total newbie to baking....

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Karo is corn syrup.

MoochNNoodles said:

I had to go look; the cookies I've been making also use sea salt.  It's a martha stewart recipe. http://www.marthastewart.com/326616/soft-chocolate-chip-cookies  I think mixing semi-sweet and milk chocolate chips helps too.  

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I like Martha Stewart, Mooch....she has some seriously good cookie recipes! 

Never thought about mixing my chips. Thanks for the idea!

I used to mix half chocolate and half peanut butter chips too. DH is a peanut butter nut.  But DD has a "mild to moderate" peanut allergy so I haven't made those in years.  Hopefully she outgrows this soon!  (Her ped said she likely will.)

My Mom always chills her cookie doughs too.  She'll either mix it up the night before or in the morning before work.  I think she mostly has done it to spread out the work.  I think she has a few she has frozen too.  

I think I'll try that CC recipe on the kids...the only cookies I've been able to bake(without burning) so far are Peanut butter and the little ones are getting tired of those. I like the recipe that comes on the label of Kraft peanut butter It's so easy and they can help me make them

MoochNNoodles said:

I used to mix half chocolate and half peanut butter chips too. DH is a peanut butter nut.  But DD has a "mild to moderate" peanut allergy so I haven't made those in years.  Hopefully she outgrows this soon!  (Her ped said she likely will.)

My Mom always chills her cookie doughs too.  She'll either mix it up the night before or in the morning before work.  I think she mostly has done it to spread out the work.  I think she has a few she has frozen too.  

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Did you ever try those teeny tiny Reese's peanut butter cups in the cookies? They are the same size as m&m candies. I love using them with some dark chocolate or semi-sweet chunks.

My DIL is a peanut butter person, more so than chocolate. Peanut butter makes her swoon!  I have a recipe for a whipped peanut butter frosting that she goes crazy over, especially when I put it on a peanut butter cake. We gave her a cookbook with recipes using peanut butter a few years ago and she loved it.

As for those little Reese PB cups, Trader Joe's sells something like that.....Rick gets them every time we go to TJs and they are decadently good.

I have a recipe for a cookie that uses five different chips....it's a good cookie. I make these peanut butter cupcakes that have a peanut butter cup in them to boot. You don't have to frost them, but I'll frost them with that whipped peanut butter frosting to take them over the top. It's a peanut butter winner!

I chill my cookie dough, especially around Christmas time when I'm baking a ton of cookies. I'll make doughs on Monday night and chill them. Then I'll make more doughs on Tuesday night, while baking off the doughs from Monday. On Wednesday, I'll make more doughs, while baking off the doughs from Tuesday. And so on. It's a never-ending baking marathon during the holidays. I've frozen cookie dough, too, and it works out well, as long as I have it nice and thawed when I'm ready to bake.

I can't see the use in only making one batch of cookies at a time; if I'm going to make a mess, I'm going to make it worthwhile. So I usually do 3-4 batches of cookies when I'm baking. They go into the freezer for Rick to munch on.....or for our son and grandkids to steal when they come to visit.

I have a knock off recipe for Reese's Peanut Butter cups. I'll try and remember to dig it out.  I haven't tried it yet, but apparently it tastes exactly the same.
 

This thread is killing me! I haven't done any baking for ages, now I'm drooling all over the keyboard thinking of these yummy recipes. I'll have to go bake a cake or something.

I signed up for a cake decorating course that starts on March 18th. I am supposed to bring 6 plain flat cookies with me to each class to decorate.

The thought of baking them didn't appeal to me, so yesterday at Safeway I found some ginger/cinnamon snap cookies. They look like those round digestive cookies.  Plain, flat and round.  I figure they would be perfect, so I bought 2 boxes to make sure I had 24 cookies in total.  I'm sure I'll be the only one there with store bought cookies,  lol
 

smitten4kittens said:

Did you ever try those teeny tiny Reese's peanut butter cups in the cookies? They are the same size as m&m candies. I love using them with some dark chocolate or semi-sweet chunks.

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No I haven't tried them yet.  I'd have to practice some restraint or they'd get eaten before baking!  I'd like to try it with the mini-rolos too!  I'd have to try the Reeses ones when DD is overnight with her Grandparents or something.  

Natalie_ca said:

I signed up for a cake decorating course that starts on March 18th. I am supposed to bring 6 plain flat cookies with me to each class to decorate.

The thought of baking them didn't appeal to me, so yesterday at Safeway I found some ginger/cinnamon snap cookies. They look like those round digestive cookies.  Plain, flat and round.  I figure they would be perfect, so I bought 2 boxes to make sure I had 24 cookies in total.  I'm sure I'll be the only one there with store bought cookies,  lol
 

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That sounds like fun!  

Winchester said:

As a matter of fact, here you go....This is one of Rick's favorite cooked chicken recipes:

DEEP DISH CHICKEN POT PIE

3 c. cooked chicken
1 c. sliced cooked carrots
1 c. cubed cooked potatoes
1 c. frozen peas, thawed
6 Tbsp. butter or margarine
1/3 c. flour
6 chicken bouillon cubes (Make gravy and use that instead of the milk and the bouillon cubes, so you don't have all that salt; see my NOTE below)
1/4 tsp. pepper
4 c. milk
2-1/4 c. biscuit mix

Preheat oven to 375 degrees. In large sauce pan, melt margarine. Stir in flour, bouillon cubes, and pepper. Over medium heat, gradually add milk; cook and stir until thickened. Ensure bouillon cubes are dissolved. Add remaining ingredients, except biscuit mix. Pour into 2½-quart baking dish. Prepare biscuit mix according to package directions for rolled biscuits. Roll out dough to cover top of dish; cut slits near center. Place dough over filling; turn under edges, seal, and flute. Bake 40 minutes or until golden brown. Makes 6 servings.
NOTE: Instead of using the milk and the six chicken bouillon cubes, I use leftover gravy. I make this pie usually a day or two after I've roasted a chicken and have served mashed potatoes or stuffing and gravy. I make enough extra gravy to use with this recipe.

________________________________________________________________

You're better to ask me here. For the life of me, I don't do well with PMs! I try, but sometimes I forget about them!
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Thanks for the recipe. I made it for the kids tonight. I used puffed pastry shells (baked seperately) for the crust. They LOVED it!

I don't think I will make the cookies anytime soon because they are my weakness and I will be circus-fat in a heartbeat

Winchester, you inspired me to make a chicken pot pie last night too! Delish. I had to buy some flaky pastry for it though as I can't make pastry myself no matter what I try.

pushylady said:

Winchester, you inspired me to make a chicken pot pie last night too! Delish.

I had to buy some flaky pastry for it though as I can't make pastry myself no matter what I try.

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 Rick just loves chicken pot pie, even though he's not really a chicken fan. 

Next time, try that biscuit mix crust.....it's just Bisquik and milk and it makes a nice crust. Easy, too!

But either way, it's good comfort food! 

Natalie_ca said:

I signed up for a cake decorating course that starts on March 18th. I am supposed to bring 6 plain flat cookies with me to each class to decorate.

The thought of baking them didn't appeal to me, so yesterday at Safeway I found some ginger/cinnamon snap cookies. They look like those round digestive cookies.  Plain, flat and round.  I figure they would be perfect, so I bought 2 boxes to make sure I had 24 cookies in total.  I'm sure I'll be the only one there with store bought cookies,  lol
 

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When our grandson turned 3, I made some sour cream cookies, just rolled out and cut into the letters of his name; some I cut into the number 3 because he was turning 3 years old. (I have cookie cutters in the shapes of letters and numbers.) Then I bought pen-type food "paints". We took everything down to the kids and our grandson and I spent the afternoon decorating cookies with the food pens. We had a great time and ate lots of cookies that afternoon. It was so much fun that we did it again when our granddaughter turned 3 years old.