On Jan 22, 7:55*pm, bigwheel >
wrote:
> 'Nancy2[_2_ Wrote:
>
> > ;1806143']On Jan 20, 2:50*pm, bigwheel b

> food..gravies..rouxs etc. Them crazy cajones sometimes make roux with
> oleo. You start burping them greasy old firey burps about midnight..you
> will wish you had chosen the Chinese food instead.
>
> --
> bigwheel

I hope you meant Cajuns, but maybe you were making a joke. A GP will
tell you that acid reflux is the result of eating fat. Grease is fat.

N.

On Tue, 22 Jan 2013 16:08:30 -0900, (Judy Haffner)
wrote:

>
> sf wrote:
>
> >Maybe I'm asking too much. I want them
> > to be so flat the chocolate chips look
> > like little black hills and still remain soft
> > & chewy.
>
> LOL it sounds to me like you want the best of both worlds! I don't think
> it would be possible to achieve that wish. I've never cared for flat
> (thin) chocolate chip cookies, as want them in little round uniform
> mounds of baked golden brown dough that are chewy in texture, but yet
> tender at the same time. With using all butter, it just doesn't give me
> the perfect cookies.
>
> The "original" recipe called for 1/4 tsp. cold water, which I could
> never understand the purpose of, and on the Nestle's chips package, it
> hasn't listed water in the ingredients for a very long time. However, my
> favorite M&M Cookie recipe does, and it also calls for ALL shortening,
> and they are the best cookies in the world, of that type. My favorite
> peanut butter cookie recipe also calls for all shortening and they are
> also wonderful, as are my Oatmeal-Raisin, using shortening.
>
> Butter isn't necessary to make delicious cookies, although for some
> types, such as shortbread, spritz, cut out sugar cookies, and many
> others I make for the holidays, need ALL butter to make them taste good,
> and a person just can't substitute with margarine, or shortening.
>
Thanks, Judy... I just saw a blogger mention today that her mother
substitutes coconut oil for shortening and lard. Being the cutting
edge person that you are here on rfc.... have you ever tried that? I
was very grateful for the suggestion because I don' keep shortening on
hand.

--
Food is an important part of a balanced diet.

sf wrote:

>Thanks, Judy... I just saw a blogger
> mention today that her mother
> substitutes coconut oil for shortening
> and lard. Being the cutting edge person
> that you are here on rfc.... have you
> ever tried that? I was very grateful for
> the suggestion because I don' keep
> shortening on hand.

No, I've really never used coconut oil in my baking, but did grow up
with a mother that probably was about the best baker for miles
around...she made the flakiest pie crust a person could ever sink their
teeth into, and her cakes and cookies were to die for. She taught me all
the "tricks of the trade" and much of her baking was done with good ol'
Crisco shortening, and I followed in her footsteps, and am never without
Crisco in my pantry, but I also know when to use actual butter, and
shortening is no substitution in many things, but occasionally I will
use half of each with good results.

They do have the real small cans of Crisco, and it has a long shelf
life. Try it...you might like it! :-)

On Tue, 22 Jan 2013 20:52:12 -0900, (Judy Haffner)
wrote:

> They do have the real small cans of Crisco, and it has a long shelf
> life. Try it...you might like it! :-)

Thanks. I've purchased many of those small cans. I even went as far
as to buy the sticks of Crisco. Unfortunately, I didn't think to
store them in the freezer and the next time I wanted to use Crisco,
they were completely (stinky) stale. I know it's hard to imagine, but
that's how little I use it.

I have had a jar of coconut oil in the refrigerator for at least a
year without even opening it (very expensive "extra virgin" coconut
oil, if you can believe that). So I'm looking for a way to use it.
The blogger mentioned using it in biscuits, so I'm thinking biscuits
(or maybe fluffy dumplings) will be my maiden voyage into the
uncharted land of coconut oil.

--
Food is an important part of a balanced diet.

On Tue, 22 Jan 2013 23:28:33 -0800, sf > wrote:

>On Tue, 22 Jan 2013 20:52:12 -0900, (Judy Haffner)
>wrote:
>
>> They do have the real small cans of Crisco, and it has a long shelf
>> life. Try it...you might like it! :-)
>
>Thanks. I've purchased many of those small cans. I even went as far
>as to buy the sticks of Crisco. Unfortunately, I didn't think to
>store them in the freezer and the next time I wanted to use Crisco,
>they were completely (stinky) stale. I know it's hard to imagine, but
>that's how little I use it.
>
>I have had a jar of coconut oil in the refrigerator for at least a
>year without even opening it (very expensive "extra virgin" coconut
>oil, if you can believe that). So I'm looking for a way to use it.
>The blogger mentioned using it in biscuits, so I'm thinking biscuits
>(or maybe fluffy dumplings) will be my maiden voyage into the
>uncharted land of coconut oil.

I finally finished my jar. I tried it on popcorn and went back to
canola. [whew!]

I made a few things with it and could *always* taste it. Not a bad
taste-- but some things don't benefit from coconut flavor.

Finally finished it with these 'Christmas' cookies-- simple, gluten
free, nut free, no bake, vegan, cute, little coconut balls.
http://www.thekitchn.com/recipe-coco...-kitchn-181467

The best use of all things I did with it was probably the 'chocolate
Ice Cubes'-
http://www.thekitchn.com/recipe-coco...-kitchn-181467

Now get that jar out of your fridge-- <g>

Jim

On Wed, 23 Jan 2013 06:58:24 -0500, Jim Elbrecht >
wrote:

> I made a few things with it and could *always* taste it. Not a bad
> taste-- but some things don't benefit from coconut flavor.
>
> Finally finished it with these 'Christmas' cookies-- simple, gluten
> free, nut free, no bake, vegan, cute, little coconut balls.
> http://www.thekitchn.com/recipe-coco...-kitchn-181467
>
> The best use of all things I did with it was probably the 'chocolate
> Ice Cubes'-
> http://www.thekitchn.com/recipe-coco...-kitchn-181467
>
> Now get that jar out of your fridge-- <g>

I will and thanks for the recipes! I love coconut, so those snowballs
are right up my alley. I am a traditionalist when it comes to maple
syrup though, so I'd substitute agave for the maple in the recipe.

--
Food is an important part of a balanced diet.

Nancy2 wrote:

> > > My cookies are still better (and easier) than the Nestle recipe.
> >
> > Huh. Why should we believe that claim?
>
> Make my recipe and get back to me ;-).

If you post it, we will bake it.

sf wrote:

> Maybe I'm asking too much. I want them to be so flat the chocolate
> chips look like little black hills and still remain soft & chewy.

Make sure the dough is a little sticky and bake them slowly (325F). Don't let
them get more than a little brown.

.

Well not sure why a person would think DO's are not on a par with MD's but it appears to be a moot point since Dr. Becker is an MD. The "others" to which you appeal are not well versed on the topics of which the Good Doctor expounds. Will say even the typical old pill pushers are getting somewhat educated thanks to enlightened folks such as Dr. Becker. What you will find is the information provided is based on well researched clinical trials and other worthy sources. He is currently expounding on our near universal shortage of Vitamin D-3 and tracing this lack to numerous physical ailments. His main advice is to stay away from high fructose corn syrup..hydrogenated vegetable oils..MSG..and do not allow any crazy dentists to give you implants or mercury amalgam teeth fillings/root canals. If you dont want autistic children do allow them to be vaccinated for diseases they are not likely to catch or suffer traumatic consequences if contracted. Highly recommended is D-3 supplementation..Omega 3's..consumption of Turmeric/Curcumin etc. Watch his show. He is a real smart guy.

Your Health With Dr. Richard and Cindy Becker - TV Show, Episode Guide & Schedule

On Tuesday, January 22, 2013 11:14:07 PM UTC-6, sf wrote:
> On Tue, 22 Jan 2013 16:08:30 -0900, (Judy Haffner)
>
> wrote:
>
>
>
> >
>
> > sf wrote:
>
> >
>
> > >Maybe I'm asking too much. I want them
>
> > > to be so flat the chocolate chips look
>
> > > like little black hills and still remain soft
>
> > > & chewy.
>
> >
>
> > LOL it sounds to me like you want the best of both worlds! I don't think
>
> > it would be possible to achieve that wish. I've never cared for flat
>
> > (thin) chocolate chip cookies, as want them in little round uniform
>
> > mounds of baked golden brown dough that are chewy in texture, but yet
>
> > tender at the same time. With using all butter, it just doesn't give me
>
> > the perfect cookies.
>
> >
>
> > The "original" recipe called for 1/4 tsp. cold water, which I could
>
> > never understand the purpose of, and on the Nestle's chips package, it
>
> > hasn't listed water in the ingredients for a very long time. However, my
>
> > favorite M&M Cookie recipe does, and it also calls for ALL shortening,
>
> > and they are the best cookies in the world, of that type. My favorite
>
> > peanut butter cookie recipe also calls for all shortening and they are
>
> > also wonderful, as are my Oatmeal-Raisin, using shortening.
>
> >
>
> > Butter isn't necessary to make delicious cookies, although for some
>
> > types, such as shortbread, spritz, cut out sugar cookies, and many
>
> > others I make for the holidays, need ALL butter to make them taste good,
>
> > and a person just can't substitute with margarine, or shortening.
>
> >
>
> Thanks, Judy... I just saw a blogger mention today that her mother
>
> substitutes coconut oil for shortening and lard. Being the cutting
>
> edge person that you are here on rfc.... have you ever tried that? I
>
> was very grateful for the suggestion because I don' keep shortening on
>
> hand.
>
I know language evolves, but when did "cutting edge" come to mean *stupidest*?

--Bryan

On Wed, 23 Jan 2013 08:49:18 -0800 (PST), Bryan
> wrote:

> On Tuesday, January 22, 2013 11:14:07 PM UTC-6, sf wrote:
> > On Tue, 22 Jan 2013 16:08:30 -0900, (Judy Haffner)
> >
> > >
> >
> > Thanks, Judy... I just saw a blogger mention today that her mother
> >
> > substitutes coconut oil for shortening and lard. Being the cutting
> >
> > edge person that you are here on rfc.... have you ever tried that? I
> >
> > was very grateful for the suggestion because I don' keep shortening on
> >
> > hand.
> >
> I know language evolves, but when did "cutting edge" come to mean *stupidest*?
>
Oh come on Bryan. She knows I was joking, but I wasn't trying to be
nasty.


--
Food is an important part of a balanced diet.

Bryan wrote:

>I know language evolves, but when did
> "cutting edge" come to mean
> *stupidest*?

Do you realize you are the most insufferable poster in this group...bar
none. You can't seem to ever be pleasant, but always have to cut
everybody down and ridicule them, so obviously that is the way you get
your "jollies" off, by being totally a nasty jerk? If you treat your
wife with the same disrespect as you do the people in this group, I
can't understand how she has stayed with you, unless you have her
chained up down in the basement?

Would it really hurt you to try and be friendly and NICE to people once
in awhile instead of such a donkey? It sure must be hell...being you!

Judy

On Wednesday, January 23, 2013 12:33:24 PM UTC-5, Judy Haffner wrote:
> Bryan wrote:
>
>
>
> >I know language evolves, but when did
>
> > "cutting edge" come to mean
>
> > *stupidest*?
>
>
>
> Do you realize you are the most insufferable poster in this group...bar
>
> none. You can't seem to ever be pleasant, but always have to cut
>
> everybody down and ridicule them, so obviously that is the way you get
>
> your "jollies" off, by being totally a nasty jerk? If you treat your
>
> wife with the same disrespect as you do the people in this group, I
>
> can't understand how she has stayed with you, unless you have her
>
> chained up down in the basement?
>
>
>
> Would it really hurt you to try and be friendly and NICE to people once
>
> in awhile instead of such a donkey? It sure must be hell...being you!
>
>
>
> Judy

But he's just bein' a rebel punk MAAAAAAAN!

The bad thing about Bryan is that he attracts posts from Johny "Homo" Kunthe. THE most insufferable poster in this group.

Judy Haffner wrote:

> > when did "cutting edge" come to mean *stupidest*?

> Do you realize you are the most insufferable poster in this group...bar none.

Not so fast! This title deserves a vote. I nominate Queen Mary. No, wait, I'll
nominate Jill. No, wait, there's sqwishy too. Well, he's not "insufferable" to
me, so never mind him.

Anyway, it's not an easy choice.

On Jan 23, 10:03*am, George M. Middius > wrote:
> Nancy2 wrote:
> > > > My cookies are still better (and easier) than the Nestle recipe.
>
> > > Huh. Why should we believe that claim?
>
> > Make my recipe and get back to me ;-).
>
> If you post it, we will bake it.

I posted it in this thread early on.....

N.

Nancy2 wrote:

> > > > Huh. Why should we believe that claim?
> >
> > > Make my recipe and get back to me ;-).
> >
> > If you post it, we will bake it.
>
> I posted it in this thread early on.....

Not in THIS thread. Look in your "sent" folder.

On Wednesday, January 23, 2013 11:53:03 AM UTC-6, wrote:
> On Wednesday, January 23, 2013 12:33:24 PM UTC-5, Judy Haffner wrote:
>
> > Bryan wrote:
>
> >
>
> >
>
> >
>
> > >I know language evolves, but when did
>
> >
>
> > > "cutting edge" come to mean
>
> >
>
> > > *stupidest*?
>
> >
>
> >
>
> >
>
> > Do you realize you are the most insufferable poster in this group...bar
>
> >
>
> > none. You can't seem to ever be pleasant, but always have to cut
>
> >
>
> > everybody down and ridicule them, so obviously that is the way you get
>
> >
>
> > your "jollies" off, by being totally a nasty jerk? If you treat your
>
> >
>
> > wife with the same disrespect as you do the people in this group, I
>
> >
>
> > can't understand how she has stayed with you, unless you have her
>
> >
>
> > chained up down in the basement?
>
> >
>
> >
>
> >
>
> > Would it really hurt you to try and be friendly and NICE to people once
>
> >
>
> > in awhile instead of such a donkey? It sure must be hell...being you!
>
> >
>
> >
>
> >
>
> > Judy
>
>
>
> But he's just bein' a rebel punk MAAAAAAAN!
>
>
>
> The bad thing about Bryan is that he attracts posts from Johny "Homo" Kunthe. THE most insufferable poster in this group.

John has been the most insufferable poster on every Usenet group he's ever
participated in.

--Bryan

On 1/23/2013 6:58 AM, Jim Elbrecht wrote:

> Finally finished it with these 'Christmas' cookies-- simple, gluten
> free, nut free, no bake, vegan, cute, little coconut balls.
> http://www.thekitchn.com/recipe-coco...-kitchn-181467
>
> The best use of all things I did with it was probably the
> 'chocolate Ice Cubes'-
> http://www.thekitchn.com/recipe-coco...-kitchn-181467
>
> Now get that jar out of your fridge-- <g>

I really wanted to see what chocolate ice cubes are but these are both
the same links.

On Wed, 23 Jan 2013 20:46:08 -0500, Cheryl >
wrote:

>On 1/23/2013 6:58 AM, Jim Elbrecht wrote:
>
>> Finally finished it with these 'Christmas' cookies-- simple, gluten
>> free, nut free, no bake, vegan, cute, little coconut balls.
>> http://www.thekitchn.com/recipe-coco...-kitchn-181467
>>
>> The best use of all things I did with it was probably the
>> 'chocolate Ice Cubes'-
>> http://www.thekitchn.com/recipe-coco...-kitchn-181467
>>
>> Now get that jar out of your fridge-- <g>
>
>I really wanted to see what chocolate ice cubes are but these are both
>the same links.


Shame on me-- darn clipboard-
http://www.damyhealth.com/2012/03/ho...il-chocolates/

Jim

On 1/23/2013 9:24 PM, Jim Elbrecht wrote:

> Shame on me-- darn clipboard-
> http://www.damyhealth.com/2012/03/ho...il-chocolates/

Thanks, bookmarked to try later! I'd like to try these in my Pampered
Chef silicone flower shaped cupcake mold pan.

"Judy Haffner" > wrote in message
...
>
> sf wrote:
>
>>Thanks, Judy... I just saw a blogger
>> mention today that her mother
>> substitutes coconut oil for shortening
>> and lard. Being the cutting edge person
>> that you are here on rfc.... have you
>> ever tried that? I was very grateful for
>> the suggestion because I don' keep
>> shortening on hand.
>
> No, I've really never used coconut oil in my baking, but did grow up
> with a mother that probably was about the best baker for miles
> around...she made the flakiest pie crust a person could ever sink their
> teeth into, and her cakes and cookies were to die for. She taught me all
> the "tricks of the trade" and much of her baking was done with good ol'
> Crisco shortening, and I followed in her footsteps, and am never without
> Crisco in my pantry, but I also know when to use actual butter, and
> shortening is no substitution in many things, but occasionally I will
> use half of each with good results.
>
> They do have the real small cans of Crisco, and it has a long shelf
> life. Try it...you might like it! :-)

Coconut oil works quite well in all baking. If making a dough though, it
may be necessary to chill the dough before using it. Coconut oil melts at a
very low temp. During the summer, it will be liquid. During colder months
it will be more solid. But even the warmth of your hands will melt it
quickly.

On Wed, 23 Jan 2013 22:20:37 -0500, Cheryl >
wrote:

>On 1/23/2013 9:24 PM, Jim Elbrecht wrote:
>
>> Shame on me-- darn clipboard-
>> http://www.damyhealth.com/2012/03/ho...il-chocolates/
>
>Thanks, bookmarked to try later! I'd like to try these in my Pampered
>Chef silicone flower shaped cupcake mold pan.

If they are small, that would be real good-- I just read the recipe
again and remember that instead of putting a Tbl in a mini-muffin cup,
I used closer to a tsp and just made little 'kisses' with a pastry
bag. [waiting until it was cool enough to hold a little shape]

The flavor is good-- but they really feel like they are 'cool'-- even
when served at room temp. I never cared for them straight from the
freezer.

Jim

On Tuesday, January 22, 2013 8:33:10 PM UTC-6, Christopher M. wrote:
> Nancy2 wrote:
>
> > On Jan 22, 1:13 pm, "Christopher M." > wrote:
>
> >> "Gary" > wrote in
>
> >> ...
>
> >>> I didn't think it was possible to screw up chocolate chip cookies
>
> >>> but it is.
>
> >>> I bought a bag of "Chips Ahoy - Chewy" yesterday afternoon
>
> >>> and....yuk! Very
>
> >>> weird tasting. They should be labeled, "Processed Cookie Product,"
>
> >>> IMO.
>
> >>
>
> >>> Actually most of the CC cookies found in the cookie isle are not so
>
> >>> good. Only the bakery has acceptable ones but the best are the
>
> >>> homemade ones from
>
> >>> scratch.
>
> >>
>
> >>> Guess I'll just make my own from now on. Another plus is that I
>
> >>> won't eat them often as I'm usually too lazy to make them. Once I
>
> >>> do though I find it
>
> >>> hard to stop and, since I live alone now, I eat them up too fast.
>
> >>
>
> >> Sometimes I roll them in cinnamon. Those are called wookie cookies.
>
> >> (1 part cinnamon to 3 parts sugar). Have to use half milk chocolate
>
> >> chips and half semi-sweet chips so you don't overpower the cinnamon
>
> >> though.
>
> >>
>
> >> Sometimes I substitute 1/4 cup of milk for an egg, and substitute
>
> >> some of the butter with shortening. I think that's the original Toll
>
> >> House cookie recipe.They're crispier, and more sugary. And, of
>
> >> course, they have a longer shelf life.
>
> >>
>
> >> W. Pooh (AKA Winnie P.)
>
> >
>
> > Uh-oh, now you will experience the wrath of Mr. Negative,
>
>
>
> I blocked that dude years ago.
>
>
>
> > who thinks
>
> > we will die sooner if we eat "shortening" once in a while.
>
Nancy2 is an old dog. New tricks are too much for her.
>
> Yeah, I think I'd have to eat a lot of whoopie pies to get shortening
>
> poisoning.
>
And you're the kind of pig to stuff crap into your body.
"...the NAS [National Academies of Science] has concluded there is no safe level of trans fat consumption. There is no adequate level, recommended daily amount or tolerable upper limit for trans fats. This is because any incremental increase in trans fat intake increases the risk of coronary heart disease."
source-- http://en.wikipedia.org/wiki/Trans_f...nal_guidelines
>
> W. Pooh (AKA Winnie P.)

--Bryan

On Jan 23, 10:42*am, bigwheel >
wrote:
> The Other Guy;1806339 Wrote:
>
> > On Wed, 23 Jan 2013 01:55:40 +0000, bigwheel
> > wrote:
> > -
> > You need to watch Dr. Becker on TV. -
>
> > No, YOU need to research who you listen to and trust.
>
> > Dr. Becker is a Doctor or Osteopathology.
>
> > While technically a Medical Doctor, it's NOT what I'd want for my own
> > Doctor, and in checking his credentials, he isn't someone I'd take as
> > gospel, unless others agreed with him. *LOTS of others .
>
> Well not sure why a person would think DO's are not on a par with MD's
> but it appears to be a moot point since Dr. Becker is an MD. The
> "others" to which you appeal are not well versed on the topics of which
> the Good Doctor expounds. Will say even the typical old pill pushers are
> getting somewhat educated thanks to enlightened folks such as Dr.
> Becker. What you will find is the information provided is based on well
> researched clinical trials and other worthy sources. He is currently
> expounding on our near universal shortage of Vitamin D-3 and tracing
> this lack to numerous physical ailments. His main advice is to stay away
> from high fructose corn syrup..hydrogenated vegetable oils..MSG..and do
> not allow any crazy dentists to give you implants or mercury amalgam
> teeth fillings/root canals. If you dont want autistic children do allow
> them to be vaccinated for diseases they are not likely to catch or
> suffer traumatic consequences if contracted. Highly recommended is D-3
> supplementation..Omega 3's..consumption of Turmeric/Curcumin etc. Watch
> his show. He is a real smart guy.
>
> 'Your Health With Dr. Richard and Cindy Becker - TV Show, Episode Guide
> & Schedule' (http://tinyurl.com/a8nnmky)
>
> --
> bigwheel

Your tinfoil needs replacing. In spite of your guru doctor, people
have lived long lives and actually thrived without following his
beliefs. Go figure.

N.

On Jan 24, 7:01*am, Bryan > wrote:
> On Tuesday, January 22, 2013 8:33:10 PM UTC-6, Christopher M. wrote:
> > Nancy2 wrote:
>
> > > On Jan 22, 1:13 pm, "Christopher M." > wrote:
>
> > >> "Gary" > wrote in
>
> > >> ...
>
> > >>> I didn't think it was possible to screw up chocolate chip cookies
>
> > >>> but it is.
>
> > >>> I bought a bag of "Chips Ahoy - Chewy" yesterday afternoon
>
> > >>> and....yuk! Very
>
> > >>> weird tasting. They should be labeled, "Processed Cookie Product,"
>
> > >>> IMO.
>
> > >>> Actually most of the CC cookies found in the cookie isle are not so
>
> > >>> good. Only the bakery has acceptable ones but the best are the
>
> > >>> homemade ones from
>
> > >>> scratch.
>
> > >>> Guess I'll just make my own from now on. Another plus is that I
>
> > >>> won't eat them often as I'm usually too lazy to make them. Once I
>
> > >>> do though I find it
>
> > >>> hard to stop and, since I live alone now, I eat them up too fast.
>
> > >> Sometimes I roll them in cinnamon. Those are called wookie cookies.
>
> > >> (1 part cinnamon to 3 parts sugar). Have to use half milk chocolate
>
> > >> chips and half semi-sweet chips so you don't overpower the cinnamon
>
> > >> though.
>
> > >> Sometimes I substitute 1/4 cup of milk for an egg, and substitute
>
> > >> some of the butter with shortening. I think that's the original Toll
>
> > >> House cookie recipe.They're crispier, and more sugary. And, of
>
> > >> course, they have a longer shelf life.
>
> > >> W. Pooh (AKA Winnie P.)
>
> > > Uh-oh, now you will experience the wrath of Mr. Negative,
>
> > I blocked that dude years ago.
>
> > > who thinks
>
> > > we will die sooner if we eat "shortening" once in a while.
>
> Nancy2 is an old dog. *New tricks are too much for her.
>
> > Yeah, I think I'd have to eat a lot of whoopie pies to get shortening
>
> > poisoning.
>
> And you're the kind of pig to stuff crap into your body.
> "...the NAS [National Academies of Science] has concluded there is no safe level of trans fat consumption. There is no adequate level, recommended daily amount or tolerable upper limit for trans fats. This is because any incremental increase in trans fat intake increases the risk of coronary heart disease."
> * * *source--http://en.wikipedia.org/wiki/Trans_fat#Nutritional_guidelines
>
>
>
> > W. Pooh (AKA Winnie P.)
>
> --Bryan

Knowing what combo of ingredients makes cookies that < I > like
doesn't require new tricks. Gosh, it is really a miracle that my
ancestors lived such long and healthy lives without the benefit of
your Wiki expert knowledge!

N.

On Jan 23, 2:58*pm, George M. Middius > wrote:
> Nancy2 wrote:
> > > > > Huh. Why should we believe that claim?
>
> > > > Make my recipe and get back to me ;-).
>
> > > If you post it, we will bake it.
>
> > I posted it in this thread early on.....
>
> Not in THIS thread. Look in your "sent" folder.

I don't think Google Groups has a "sent" folder. Anyway, YES I POSTED
IT IN THIS THREAD. Look what I found posted IN THIS THREAD on January
19:

Big Soft Chocolate Chip Cookies

½ stick oleo, melted and cooled to lukewarm
1 stick butter, melted and cooled to lukewarm
1 C. light brown sugar
½ C. white sugar
1 extra large or jumbo egg, plus 1 egg yolk
2 tsp. vanilla (I used a scant T.)
2 C. plus 2 T. flour (white, bleached, all-purpose)
½ tsp. salt
½ tsp. soda
1 12-oz. bag semi-sweet chocolate chips, regular or “mega.”

Put the melted shortening and the sugars in a mixing bowl. Mix until
thoroughly blended. Add the egg, egg yolk, and vanilla and mix
thoroughly. Put the flour, salt and soda in a bowl and whisk or sift
once. Add the dry ingredients to the sugar mixture and mix
thoroughly. Stir in chips by hand.

Line cookie sheets with baking parchment. Drop cookie dough on
cookie
sheets. Cover unbaked dough with plastic wrap so it doesn't dry out.
Bake at 340 deg. for 13 minutes (check at 11 minutes). Cookies
should
be slightly brown on the peaks and edges, and light colored and soft
in the center. (Convection oven - 325 deg. for about 13 minutes.
Remove from oven, leave on cookie sheets and cool. Do not put new
batches on hot cookie sheets; make sure sheets have cooled before
reusing. This recipe makes about 3 doz. cookies. I usually double it
and add more chocolate chips, because my family likes them
chocolatey.
Store in airtight container with waxed paper between layers; (I just
use the parchment that the cookies were baked on). The baked cookies
can be frozen if sealed tightly, like in a vacuum bag. The raw dough
can be frozen in an airtight container for up to two weeks. Thaw it
in the refrigerator. Thaw baked cookies at room temperature. The
baked cookies that are not frozen are best eaten within two days.
Variations: Instead of chocolate chips, use chunks of white
chocolate (6 oz.) and macadamia nuts (about 3/4 cup, cut into coarse
bits) (or use proportions of chocolate and nuts to taste).

For the choc. chips, you can substitute 1 C. quick-cooking oatmeal
and
1 C. raisins, plumped 5 minutes in boiling water.

You can also substitute 1 ½ pkg. (about 18 oz.) of brickle bits and
3/4 C. coarsely chopped pecans for the choc. chips.

N.

On Tue, 22 Jan 2013 21:14:07 -0800, sf > wrote:

>On Tue, 22 Jan 2013 16:08:30 -0900, (Judy Haffner)
>wrote:
>
>>
>> sf wrote:
>>
>> >Maybe I'm asking too much. I want them
>> > to be so flat the chocolate chips look
>> > like little black hills and still remain soft
>> > & chewy.
>>
>> LOL it sounds to me like you want the best of both worlds! I don't think
>> it would be possible to achieve that wish. I've never cared for flat
>> (thin) chocolate chip cookies, as want them in little round uniform
>> mounds of baked golden brown dough that are chewy in texture, but yet
>> tender at the same time. With using all butter, it just doesn't give me
>> the perfect cookies.
>>
>> The "original" recipe called for 1/4 tsp. cold water, which I could
>> never understand the purpose of, and on the Nestle's chips package, it
>> hasn't listed water in the ingredients for a very long time. However, my
>> favorite M&M Cookie recipe does, and it also calls for ALL shortening,
>> and they are the best cookies in the world, of that type. My favorite
>> peanut butter cookie recipe also calls for all shortening and they are
>> also wonderful, as are my Oatmeal-Raisin, using shortening.
>>
>> Butter isn't necessary to make delicious cookies, although for some
>> types, such as shortbread, spritz, cut out sugar cookies, and many
>> others I make for the holidays, need ALL butter to make them taste good,
>> and a person just can't substitute with margarine, or shortening.
>>
>Thanks, Judy... I just saw a blogger mention today that her mother
>substitutes coconut oil for shortening and lard. Being the cutting
>edge person that you are here on rfc.... have you ever tried that? I
>was very grateful for the suggestion because I don' keep shortening on
>hand.

sf,
The other day I substituted coconut oil for shortening in a cupcake
recipe and they were great, nice and moist. I've been using coconut
oil, more and more lately.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Nancy2 wrote:

> Big Soft Chocolate Chip Cookies
>
> ½ stick oleo, melted and cooled to lukewarm
> 1 stick butter, melted and cooled to lukewarm
> 1 C. light brown sugar
> ½ C. white sugar
> 1 extra large or jumbo egg, plus 1 egg yolk
> 2 tsp. vanilla (I used a scant T.)
> 2 C. plus 2 T. flour (white, bleached, all-purpose)
> ½ tsp. salt
> ½ tsp. soda
> 1 12-oz. bag semi-sweet chocolate chips, regular or “mega.”

Hey, you found it! Nicely done.


This recipe is only slightly different from the Toll House version. You have 6
oz fat instead of 8 oz, and you have an egg yolk instead of a second egg. For
some reason, though, you left out the spices and the toasted nuts. So what's
the difference? How are yours better?

On Jan 24, 2:50*pm, George M. Middius > wrote:
> Nancy2 wrote:
> > Big Soft Chocolate Chip Cookies
>
> > stick oleo, melted and cooled to lukewarm
> > 1 *stick butter, melted and cooled to lukewarm
> > 1 C. light brown sugar
> > C. white sugar
> > 1 extra large or jumbo egg, plus 1 egg yolk
> > 2 tsp. vanilla (I used a scant T.)
> > 2 C. plus 2 T. flour (white, bleached, all-purpose)
> > tsp. salt
> > tsp. soda
> > 1 12-oz. bag semi-sweet chocolate chips, regular or mega.
>
> Hey, you found it! Nicely done.
>
> This recipe is only slightly different from the Toll House version. You have 6
> oz fat instead of 8 oz, and you have an egg yolk instead of a second egg. For
> some reason, though, you left out the spices and the toasted nuts. So what's
> the difference? How are yours better?

Well, you asked. ;-). I am deathly allergic to tree nuts (anyway,
they are optional) and there is vanilla. I have never put any spices
in CC cookies, sorry, not my thing. They are better in my view, since
the fat is melted - makes them easier to make; there are different
proportions of the sugars (which I like) and they are soft and thick
(like the "gourmet" CC cookies of the 80's and 90's) instead of crispy
and flat. I don't like crispy and flat. ;-)


N.

Coconut oil is great, the healthiest oil a person can use from what I can gather..one notch above Palm. They have now went full circle from preaching the virtues of polyunsaturates to now extolling the benefits of 100% saturated fats. Was always curious why it never seemed to hurt my kin from eating hawg lard out of the bucket with a spoon. Now we know. I be glad when it gets cheaper...the co co oil that is. Lard is still fairly cheap cept they mess up its healthiness through hydrogenation. Might as well use Crisco from the can on that deal.

On Thu, 24 Jan 2013 12:41:07 -0800, wrote:

>
> sf,
> The other day I substituted coconut oil for shortening in a cupcake
> recipe and they were great, nice and moist. I've been using coconut
> oil, more and more lately.
>
> koko

Thanks for the feedback, Koko! It gives me confidence because you're
a great cook.

--
Food is an important part of a balanced diet.

On Jan 22, 11:28*pm, sf > wrote:
> On Tue, 22 Jan 2013 20:52:12 -0900, (Judy Haffner)
> wrote:
>
> > They do have the real small cans of Crisco, and it has a long shelf
> > life. Try it...you might like it! :-)
>
> Thanks. *I've purchased many of those small cans. *I even went as far
> as to buy the sticks of Crisco. *Unfortunately, I didn't think to
> store them in the freezer and the next time I wanted to use Crisco,
> they were completely (stinky) stale. *I know it's hard to imagine, but
> that's how little I use it.
>
> I have had a jar of coconut oil in the refrigerator for at least a
> year without even opening it (very expensive "extra virgin" coconut
> oil, if you can believe that). *So I'm looking for a way to use it.
> The blogger mentioned using it in biscuits, so I'm thinking biscuits
> (or maybe fluffy dumplings) will be my maiden voyage into the
> uncharted land of coconut oil. *
>
> --
> Food is an important part of a balanced diet.

Try sauteeing some shrimp in that coconut oil- yum!

merryb wrote:
>Judy Haffner wrote:
>>
>> > They do have the real small cans of Crisco, and it has a long shelf
>> > life. Try it...you might like it! :-)

I've had a 1lb can of Crisco in my fridge since Feb. 02... I use it to
paint my intricate Nordicware cake pans

>> I have had a jar of coconut oil in the refrigerator
>Try sauteeing some shrimp in that coconut oil- yum!

For sauteing seafood nothing beats buddah.

On Fri, 25 Jan 2013 11:12:57 -0800 (PST), merryb >
wrote:

> On Jan 22, 11:28*pm, sf > wrote:
> > On Tue, 22 Jan 2013 20:52:12 -0900, (Judy Haffner)
> > wrote:
> >
> > > They do have the real small cans of Crisco, and it has a long shelf
> > > life. Try it...you might like it! :-)
> >
> > Thanks. *I've purchased many of those small cans. *I even went as far
> > as to buy the sticks of Crisco. *Unfortunately, I didn't think to
> > store them in the freezer and the next time I wanted to use Crisco,
> > they were completely (stinky) stale. *I know it's hard to imagine, but
> > that's how little I use it.
> >
> > I have had a jar of coconut oil in the refrigerator for at least a
> > year without even opening it (very expensive "extra virgin" coconut
> > oil, if you can believe that). *So I'm looking for a way to use it.
> > The blogger mentioned using it in biscuits, so I'm thinking biscuits
> > (or maybe fluffy dumplings) will be my maiden voyage into the
> > uncharted land of coconut oil. *
> >
> > --
> > Food is an important part of a balanced diet.
>
> Try sauteeing some shrimp in that coconut oil- yum!

If only hubby could eat them! Incidentally, I found a delicious
looking recipe for a Brazillian Shrimp Soup this morning (that I will
try with cod or something other than shellfish). Here's the link if
you're interested
http://www.foodandwine.com/recipes/b...an-shrimp-soup

--
Food is an important part of a balanced diet.

On Thu, 24 Jan 2013 22:48:19 -0800, sf > wrote:

>On Thu, 24 Jan 2013 12:41:07 -0800, wrote:
>
>>
>> sf,
>> The other day I substituted coconut oil for shortening in a cupcake
>> recipe and they were great, nice and moist. I've been using coconut
>> oil, more and more lately.
>>
>> koko
>
>Thanks for the feedback, Koko! It gives me confidence because you're
>a great cook.

You are too kind, thank you.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com