I love to cook and bake...and i am always looking for new recpies..thought we could have an offical thread to keep all recipies togehter....post your favorites! xo
JLWSJC
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Re: *******2011 Recipie Thread******
I'm gonna have to think about this one for ya. I am the opposite of you in this respect!
itbroi805
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Re: *******2011 Recipie Thread******
Rainbow Cookies, my way! Everyone loves these! The recipe is long, but don't be intimidated, it's mostly assembly that takes the most time.
Ingredients - 7 ounces almond paste - 3/4 cup sugar - 1/2 teaspoon almond extract - 3/4 cup margarine or butter, room temp - 3 eggs - 1 cup all-purpose flour, Sifted - 1/4 to 1/3 cup unsweetened cocoa optional - 1/4 teaspoon salt - food coloring - Your favorite jam (i used mixed berry) - 3 ounces semisweet chocolate (I eyeball this) - 1/2 tablespoon margarine and touch of cream (I really just eyeball this) - sprinkles!!
Directions 1. Preheat Oven to 350 degrees.
2. Grease 3 8'x8' metal baking pans (I purchase the foil 8x8 cake pans). After greasing, line the bottoms of the pans with wax paper, smoothing the paper down onto the pan. Grease the tops of the wax paper and then flour the pans. Put aside.
3. In a large mixing bowl, Beat together on medium-high speed the Almond Paste, Sugar, Almond Extract and butter until well blended.there will probably be lumps
4. Beat in the eggs one at a time until blended.
5. Add the flour and salt slowly to the mixture until combined.**Add about 1/4 to 1/3 cup cocoa powder here if you want..so good!
6. Take two small bowls and divide batter 3 ways, these are your layers
7. Color the batter! You can color only 1 layer or all 3 layers, it's up to you.
8. Spread evenly into the 3 pans
9. Bake until set and toothpick inserted in center of layers comes out clean. the recipe says 10-12 minutes, but mine usually cooks about 15-20 minutes. JThe edges may turn a little golden brown.
10. Cool layers.
11. Run tip of knife around side of pans to loosen layers.
12. Lay a piece of wax paper on a flat surface that will be able to fit in refrigerator.
13. Take one layer and flip over pan onto wax paper. Gently pull off the wax paper. Spread an even layer of jam, not too much!! Just a thin coating.
14. Take the next layer and flip onto already jammed layer.
15. Spread top with jam
16. Take the remaining layer and flip on top. Now you're ready for chocolate
17. In double-boiler set up (small bown over simmering water), melt the chocolate with butter and cream to make ganache (chocolate that will not break when cooled)
18. Spread melted chocolate mixture on top. Add sprinkles
19. refrigerate until chocolate is firm, at least 1 hour. (at this point, if you want, you can cover and refrigerate for up to 3 days before serving).
20. To serve, with a large sharp knife, trim about 1/4 inch from the edges. Cut the stacked layers into 6 strips. Cut each strip crosswise into 6 pieces. You will get 36 square cookies from this.
21. Place the cookies in a single layer in a waxed paper lined container. They can be refrigerated for up to one week or freeze up to 3 months. These cookies must be kept in the fridge, but they can stay out for a while so no worries.
allornil
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Re: *******2011 Recipie Thread******
Posted by itbroi805
Rainbow Cookies, my way! Everyone loves these! The recipe is long, but don't be intimidated, it's mostly assembly that takes the most time.
Ingredients - 7 ounces almond paste - 3/4 cup sugar - 1/2 teaspoon almond extract - 3/4 cup margarine or butter, room temp - 3 eggs - 1 cup all-purpose flour, Sifted - 1/4 to 1/3 cup unsweetened cocoa optional - 1/4 teaspoon salt - food coloring - Your favorite jam (i used mixed berry) - 3 ounces semisweet chocolate (I eyeball this) - 1/2 tablespoon margarine and touch of cream (I really just eyeball this) - sprinkles!!
Directions 1. Preheat Oven to 350 degrees.
2. Grease 3 8'x8' metal baking pans (I purchase the foil 8x8 cake pans). After greasing, line the bottoms of the pans with wax paper, smoothing the paper down onto the pan. Grease the tops of the wax paper and then flour the pans. Put aside.
3. In a large mixing bowl, Beat together on medium-high speed the Almond Paste, Sugar, Almond Extract and butter until well blended.there will probably be lumps
4. Beat in the eggs one at a time until blended.
5. Add the flour and salt slowly to the mixture until combined.**Add about 1/4 to 1/3 cup cocoa powder here if you want..so good!
6. Take two small bowls and divide batter 3 ways, these are your layers
7. Color the batter! You can color only 1 layer or all 3 layers, it's up to you.
8. Spread evenly into the 3 pans
9. Bake until set and toothpick inserted in center of layers comes out clean. the recipe says 10-12 minutes, but mine usually cooks about 15-20 minutes. JThe edges may turn a little golden brown.
10. Cool layers.
11. Run tip of knife around side of pans to loosen layers.
12. Lay a piece of wax paper on a flat surface that will be able to fit in refrigerator.
13. Take one layer and flip over pan onto wax paper. Gently pull off the wax paper. Spread an even layer of jam, not too much!! Just a thin coating.
14. Take the next layer and flip onto already jammed layer.
15. Spread top with jam
16. Take the remaining layer and flip on top. Now you're ready for chocolate
17. In double-boiler set up (small bown over simmering water), melt the chocolate with butter and cream to make ganache (chocolate that will not break when cooled)
18. Spread melted chocolate mixture on top. Add sprinkles
19. refrigerate until chocolate is firm, at least 1 hour. (at this point, if you want, you can cover and refrigerate for up to 3 days before serving).
20. To serve, with a large sharp knife, trim about 1/4 inch from the edges. Cut the stacked layers into 6 strips. Cut each strip crosswise into 6 pieces. You will get 36 square cookies from this.
21. Place the cookies in a single layer in a waxed paper lined container. They can be refrigerated for up to one week or freeze up to 3 months. These cookies must be kept in the fridge, but they can stay out for a while so no worries.
yum! know when I like to eat rainbow cookies the most? When someone makes them! hint hint!
mybabylovesmoi
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Re: *******2011 Recipie Thread******
Posted by itbroi805
Rainbow Cookies, my way! Everyone loves these! The recipe is long, but don't be intimidated, it's mostly assembly that takes the most time.
Omgosh Rainbow cookies are my FAVORITE out of the cookie gift baskets around the holidays. I don't know anyone who makes them from scratch. YUMMMMMM
kshea23
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Re: *******2011 Recipie Thread******
they're an awesome shot too!!!!
Tastes just like the cookie
jilliebean84
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Re: *******2011 Recipie Thread******
Bourbon Chicken
4 boneless, skinless chicken breasts 2 tsp ground ginger ~4 oz soy sauce 1 tbs onion powder 1 tsp garlic powder 1/2 cup dark brown sugar ~1/4 cup bourbon
Mix all ingredients. Pour over chicken in a baking dish. Marinade 1 hour - overnight. Bake entire dish at 350 for 1 - 1.5 hours. At 30 minutes, flip and/or baste. Spray really lightly with cooking spray (it'll make it a little crispy on the outside). Baste & spray lightly again at 45 minutes.
We've tried a ton of kinds....this is by far the best and easiest!
WeezyGirl2354
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Re: *******2011 Recipie Thread******
Easiest Chocolate Moose EVER!!!!
6 packets of hot chocolate 16 oz of thawed out cool whip 1 teaspoon of vanilla 1/4 cup of water
1 - bring the water to a boil 2 - wisk in hot choclate packages - watch the lumps 3 - add in vanilla 4 - in a good size bowl add hot chocolate mix and then fold in cool whip. again watching the bumps 5 - put in fridge for an hour or 2 to cool and set
also you can use fat free hot chocolate and cool whip to make it super healthy!!!!
dCa51899
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Re: *******2011 Recipie Thread******
suuuuchhh a good idea christina! I Love to cook, bake and most importantly EAT!
Trust me, if you start making these rainbow cookies you will be everyone's best friend!! Unfortunately they're not figure friendly :( but soooo yummy
depoc1011
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Re: *******2011 Recipie Thread******
keep them coming ladies!
Ang9483
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Re: *******2011 Recipie Thread******
These cookies are delicious and they really aren't hard. I made them for christmas and they were a HUGE hit.
White Chocolate Coconut cookies.
Ingredients 1 teaspoon baking powder 1 teaspoon baking soda 2 1/4 cups all-purpose flour 1/2 teaspoon salt 2 sticks butter, softened 1/2 cup packed light brown sugar 1 egg 1 teaspoon vanilla extract 1 cup quick cooking oats 3/4 cup shredded coconut flakes For garnish: 8 ounces white chocolate, melted 3/4 cup toasted, shredded coconut flakes Directions Preheat oven to 350 degrees F.
In a small mixing bowl, whisk together the baking powder, baking soda, flour and salt. In a large mixing bowl, cream the butter and brown sugar together until light and fluffy with a hand held electric mixer. Beat in the egg. Add the dry ingredients and beat until just combined. Fold in the oats, vanilla extract and shredded coconut flakes.
Form walnut-sized balls of the mixture and drop 2 inches apart onto parchment paper-lined sheet pans. Bake in a preheated oven for about 10 minutes until the bottoms of the cookies are golden brown. Remove from oven and cool completely.
When the cookies are cool, dip them halfway into the melted white chocolate and then into the toasted shredded coconut flakes. Set them down onto parchment paper-lined sheet pans to dry completely.
It doesn't say it in the recipe but to get the coconut toasted for the garnish I just baked them in oven on a baking sheet for a couple minutes.
angelscri
Posted:
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Re: *******2011 Recipie Thread******
Posted by itbroi805
Rainbow Cookies, my way! Everyone loves these! The recipe is long, but don't be intimidated, it's mostly assembly that takes the most time.
Ingredients - 7 ounces almond paste - 3/4 cup sugar - 1/2 teaspoon almond extract - 3/4 cup margarine or butter, room temp - 3 eggs - 1 cup all-purpose flour, Sifted - 1/4 to 1/3 cup unsweetened cocoa optional - 1/4 teaspoon salt - food coloring - Your favorite jam (i used mixed berry) - 3 ounces semisweet chocolate (I eyeball this) - 1/2 tablespoon margarine and touch of cream (I really just eyeball this) - sprinkles!!
Directions 1. Preheat Oven to 350 degrees.
2. Grease 3 8'x8' metal baking pans (I purchase the foil 8x8 cake pans). After greasing, line the bottoms of the pans with wax paper, smoothing the paper down onto the pan. Grease the tops of the wax paper and then flour the pans. Put aside.
3. In a large mixing bowl, Beat together on medium-high speed the Almond Paste, Sugar, Almond Extract and butter until well blended.there will probably be lumps
4. Beat in the eggs one at a time until blended.
5. Add the flour and salt slowly to the mixture until combined.**Add about 1/4 to 1/3 cup cocoa powder here if you want..so good!
6. Take two small bowls and divide batter 3 ways, these are your layers
7. Color the batter! You can color only 1 layer or all 3 layers, it's up to you.
8. Spread evenly into the 3 pans
9. Bake until set and toothpick inserted in center of layers comes out clean. the recipe says 10-12 minutes, but mine usually cooks about 15-20 minutes. JThe edges may turn a little golden brown.
10. Cool layers.
11. Run tip of knife around side of pans to loosen layers.
12. Lay a piece of wax paper on a flat surface that will be able to fit in refrigerator.
13. Take one layer and flip over pan onto wax paper. Gently pull off the wax paper. Spread an even layer of jam, not too much!! Just a thin coating.
14. Take the next layer and flip onto already jammed layer.
15. Spread top with jam
16. Take the remaining layer and flip on top. Now you're ready for chocolate
17. In double-boiler set up (small bown over simmering water), melt the chocolate with butter and cream to make ganache (chocolate that will not break when cooled)
18. Spread melted chocolate mixture on top. Add sprinkles
19. refrigerate until chocolate is firm, at least 1 hour. (at this point, if you want, you can cover and refrigerate for up to 3 days before serving).
20. To serve, with a large sharp knife, trim about 1/4 inch from the edges. Cut the stacked layers into 6 strips. Cut each strip crosswise into 6 pieces. You will get 36 square cookies from this.
21. Place the cookies in a single layer in a waxed paper lined container. They can be refrigerated for up to one week or freeze up to 3 months. These cookies must be kept in the fridge, but they can stay out for a while so no worries.
