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Kraken
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PostPosted: 29-May-2006 15:37    Post subject: Cookies Reply to topic Reply with quote

I was asked to type up one of mom's recipies, so I've decided to share it while I have the document active.




Texas-Sized Almond Crunch Cookies

1 cup sugar
1 cup powerdered sugar
1 cup butter or margarine, softened
1 cup oil
1 teaspoon almond extract
2 eggs
3 1/2 cups Pillsbury's Best All Purpose, Unbleached, or Self-Rising Flour
1 cup Pillsbury's Best Whole Wheat Flour
1 teaspoon soda
1 teaspoon salt
1 teaspoon cream of tartar
2 cups coarsely chopped almonds
6 or 7.8 oz package almond brickle baking chips
Sugar

Heat oven to 350 Farenheit. In large bowl, blend sugar, powdered sugar, margarine, and oil until well mixed. Add almond extract and eggs; mix well. Lightly spoon flour inot measuring cup; level off. Gradually blend in the all purpose flour, whole wheat flour, soda, salt, and cream of tartar at low speed. By hand, stir in almonds and brickle chips. Chill, if desired. Shape large tablespoonfuls of dough into balls; roll in sugar. Place 5 inches apart on ungreased cookie sheets; with fork dipped in sugar, flatten in crisscross pattern. Bake at 350 Farenheit for 12 to 18 minutes or until light golden brown around edges. Cool cookies 1 minute before removing from cookie sheets. 3 1/2 dozen (4-inch) cookies.

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Nightmare
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PostPosted: 29-May-2006 21:51    Post subject: RE: Cookies Reply to topic Reply with quote

Quote:

On 2006-05-29 15:37, Kraken wrote:
Texas-Sized Almond Crunch Cookies

1 cup sugar
1 cup powerdered sugar
1 cup butter or margarine, softened
1 cup oil
1 teaspoon almond extract
2 eggs
3 1/2 cups Pillsbury's Best All Purpose, Unbleached, or Self-Rising Flour
1 cup Pillsbury's Best Whole Wheat Flour
1 teaspoon soda
1 teaspoon salt
1 teaspoon cream of tartar
2 cups coarsely chopped almonds
6 or 7.8 oz package almond brickle baking chips
Sugar

Heat oven to 350 Farenheit.



I can do teacups, my deciliter measure comes with that scale too.

But what, exactly, is All Purpose, Unbleached or Self-Rising Flour?
What's Cream of Tartar?
What in the name of all that is holy is the meaning of ounces?
And what's the use of Fahrenheit?


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Kraken
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PostPosted: 30-May-2006 00:07    Post subject: RE: Cookies Reply to topic Reply with quote

Welcome to "Standard" measurement.

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Wanallo
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PostPosted: 30-May-2006 17:59    Post subject: RE: Cookies Reply to topic Reply with quote

I might just have a go at that recepie and tell you what i think, lol

I've been looking for something to do with my time off.

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Motown Scrapper
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PostPosted: 31-May-2006 00:34    Post subject: RE: Cookies Reply to topic Reply with quote

Quote:

On 2006-05-29 21:51, Nightmare wrote:
Quote:

On 2006-05-29 15:37, Kraken wrote:
Texas-Sized Almond Crunch Cookies

1 cup sugar
1 cup powerdered sugar
1 cup butter or margarine, softened
1 cup oil
1 teaspoon almond extract
2 eggs
3 1/2 cups Pillsbury's Best All Purpose, Unbleached, or Self-Rising Flour
1 cup Pillsbury's Best Whole Wheat Flour
1 teaspoon soda
1 teaspoon salt
1 teaspoon cream of tartar
2 cups coarsely chopped almonds
6 or 7.8 oz package almond brickle baking chips
Sugar

Heat oven to 350 Farenheit.



I can do teacups, my deciliter measure comes with that scale too.

But what, exactly, is All Purpose, Unbleached or Self-Rising Flour?
What's Cream of Tartar?
What in the name of all that is holy is the meaning of ounces?
And what's the use of Fahrenheit?



I cup = 8 ounces (Volume) =236,588 milliliters

ounce (Avdp) Weight( for the Candy) =28.3495 grams to get the amount of candy needed multiply that number by 8 then by 6 or 7 to get the total wieght in grams ( The reason it is done that way is 8 ounces is a stanaderd weight for a package of that type candy in the US

350 degrees Fahrenhight =a little over 175 degrees Celsius( 175 degrees Celsius actualy = 347 degrees Fahrenhight



That is actualy a choice between three different types of flour not one single type just ask for what ever they call white flour in Finnland

Cream of Tarter is actualy a powder that can be found in the baking supply aisle I do not know what the Finnish name is


I hope that helps



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Nightmare
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PostPosted: 31-May-2006 18:13    Post subject: RE: Cookies Reply to topic Reply with quote

Quote:

On 2006-05-31 00:34, Motown Scrapper wrote:


I hope that helps





Yah, it helps. I'm sure I can do all the conversions, and there's a good supply of baking necessities in my cupboard. The burdens of a single man etc.

The Cream of Tartar is surely called something else here, but it should be available. I'll just check near the baking soda.

It's not really any harder than trying to decipher recipes from the 1940's.



edit: managed to find out that cream of tartar is something we don't use over here. Well, it can probably be left out or replaced by baking soda anyway.


[ This Message was edited by: Nightmare on 2006-06-01 14:39 ]
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