Cooking & Recipes - December 2007

2007-12-23 13:37:03 · 8 answers · asked by Anonymous

like with strawberries, blueberries, bananas, milk, etc.

2007-12-23 13:33:20 · 6 answers · asked by sophieb 7

Must you really let the sugar cookie dough chill in the fridge for an hour before cooking it? Or can i simply make the dough and then cook it? Will it make a large Difference?

2007-12-23 13:29:59 · 9 answers · asked by Anonymous

anyone know of any good tamales??

cheese tamales, pork tamales, green chile, chicken, or beef???

2007-12-23 13:22:55 · 6 answers · asked by diana n 1

Hard candies that look like peanuts in a shell and had a creamy peanut butter filling? Have you seen them lately? and where? Me and a friend are trying to find them and we don't even know who used to make them....Thanks for your help!

2007-12-23 13:22:38 · 3 answers · asked by Anonymous

I follow the cooking directions and they always end up falling apart, if i try leaving them in longer, they burn

im making peanut butter and chocolate chip cookies

please help

2007-12-23 13:15:38 · 14 answers · asked by ? 3

Thanks!

2007-12-23 13:15:12 · 3 answers · asked by Anonymous

I don't want to make anything with red meat in it. Turkey,
Fish, Chicken, Duck, and Tofu are o.k. Any ideas? Needs to be delicious.

2007-12-23 13:14:01 · 12 answers · asked by god1oak 5

Recipes are okay, but I'd prefer if you could tell me how you actually do it. Thanks~

2007-12-23 13:11:36 · 6 answers · asked by Anonymous

I just chuck 'em in and they seem to be small when I pull 'em out?
Is this normal?

2007-12-23 13:06:20 · 4 answers · asked by Anonymous

besides the type and style of bread you can make, what are the differences between a bread that uses yeast and those that dont use yeast?

2007-12-23 12:59:17 · 8 answers · asked by Anonymous

I would like to cook something in the oven in my crockpot insert. Does anyone know if it would cause it to crack, or if 350 would be too hot? Thanks!

2007-12-23 12:56:33 · 6 answers · asked by Anonymous

I know that if it says parchment the general rule is "they mean parchment," especially when baking. I am getting ready to make candy, pouring melted chocolate into a pan. It says to pour onto parchemnt, but I am out. Is using Pam an option for me?

2007-12-23 12:54:27 · 10 answers · asked by MommyAllZs 2

We went to this restaurant (Saskatoon) for our Christmas party and they have this Canadian bread pudding for desert and my husband loves it. It's like a bread with kind of sweet gravy on it? Please anyone? I want to fix it on x-mas breakfast.
Thank you and HAPPY HOLIDAYS to all!!!

2007-12-23 12:45:44 · 2 answers · asked by EmmyLee 3

I am making deviled eggs for tomorrow. This girl I work with calls them "Angel eggs" Are there other names for them? What do you call them?

2007-12-23 12:43:16 · 7 answers · asked by 38C 6

I have a large end 4 rib roast. Don't know how to make it a crown roast.

2007-12-23 12:39:38 · 8 answers · asked by Sandi T 1

please no meat products im a veggieterian

2007-12-23 12:34:59 · 7 answers · asked by jessie t 1

2007-12-23 12:33:48 · 8 answers · asked by Gatekeeper 4

2007-12-23 12:32:30 · 2 answers · asked by jessie t 1

2007-12-23 12:26:07 · 8 answers · asked by leash 1

It's a whole chicken. I also wanted to bake some white potatoes along with it. Any suggestions on how to fix those up?

2007-12-23 12:25:00 · 5 answers · asked by im sure 4

I'm making veal parmigana and am wondering if I can freeze the left over veal? I can freeze the sauce separately but I'm wondering if the veal will be any good once it's frozen?

2007-12-23 12:22:43 · 3 answers · asked by jnnfr 1

2007-12-23 12:19:40 · 3 answers · asked by jnnfr 1

Try This Recipe

And Tell Me How It Went



double-chocolate sandwich cookies
Gourmet | December 2007
Gina Marie Miraglia Eriquez and Lillian Chou

recipe photo reviews (7) video my notes Whether you dunk them in milk, pry them apart, or devour them whole, sandwich cookies are irresistible. These, with their crisp chocolate wafers and ganache filling made from fine-quality white chocolate, are so much better than that supermarket version.

Active time: 1 1/4 hr Start to finish: 4 hr (includes chilling dough)

Servings: Makes about 3 1/2 dozen cookies

subscribe to Gourmet
IngredientsFor dough
2 cups all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
2 sticks (1/2 pound) unsalted butter, softened
3/4 cup sugar
1 large egg yolk
1 teaspoon pure vanilla extract

For ganache
1/2 cup heavy cream
1 1/2 tablespoons light corn syrup
3/4 pound fine-quality white chocolate, melted
2 tablespoons unsalted butter, softened
2 teaspoons pure vanilla extract

Equipment: a 1 3/4-inch fluted round cookie cutter
Garnish: decorative sugar (optional)

PreparationMake dough:
Whisk together flour, cocoa powder, baking powder, and salt.

Beat butter and sugar with an electric mixer until pale and fluffy, then beat in yolk and vanilla. At low speed, mix in flour mixture in 3 batches just until a dough forms. Divide dough in half and form each piece into a 6-inch square, then chill, wrapped in plastic wrap, until firm, 2 to 3 hours.

Make ganache while dough chills:
Bring cream and corn syrup just to a simmer in a small heavy saucepan, then stir into melted chocolate. Stir in butter and vanilla until smooth. Cover surface with parchment paper and chill, stirring occasionally, until very thick, about 30 minutes.

Cut and bake cookies:
Preheat oven to 350°F with rack in middle. Butter 2 large baking sheets.

Roll out 1 piece of dough between sheets of parchment paper into a 14- by 10-inch rectangle (1/8 inch thick). Slide dough in parchment onto a tray and freeze until dough is firm, about 10 minutes. Repeat with remaining dough.

Cut out as many rounds as possible from first chilled square with cutter, reserving and chilling scraps, then quickly transfer cookies to a buttered baking sheet, arranging them 1/2 inch apart. (If dough becomes too soft, return to freezer until firm.)

Sprinkle half of cookies with decorative sugar (if using), then bake cookies until baked through and slightly puffed, 10 to 12 minutes. Cool on sheet on rack 5 minutes, then transfer to rack to cool completely (cookies will crisp as they cool).

Make more cookies with remaining dough and scraps (reroll only once).

Assemble sandwich cookies:
Beat ganache with an electric mixer at high speed just until light and fluffy. Transfer to a sealable plastic bag (snip off 1/8 to 1/4 inch from 1 corner with scissors). Pipe ganache onto flat sides of plain cookies, then top with sugared cookies to make sandwiches. Chill, layered between sheets of parchment, in an airtight container until filling is set, at least 1 hour.

Cook's notes:
• Dough can be chilled up to 2 days.
• Ganache can be made 1 day ahead and chilled, its surface covered with parchment. Bring to room temperature, then beat with mixer before using.
• Sandwiched cookies keep, chilled, 4 days.

2007-12-23 11:59:50 · 4 answers · asked by Olayinka♥ 3

I need a good recipe for chocolate pie. Not chocolate pecan pie, not double fudge chocolate pie, not burbon chocolate pie....Please, does anyone know a good recipe for homemade chocolate pie?

2007-12-23 11:59:02 · 2 answers · asked by newcovenant0 5

it doesnt have a bread like texture all cakes have bread like texture, regular cakes , donuts, brownies and they dont have a crust etc. pies have a crust, and a filling cheesecake filling is like that of a pumpkin or sweet potato pie so why is it called a cake instead of a pie

2007-12-23 11:56:42 · 4 answers · asked by Andreu 2

2007-12-23 11:47:11 · 2 answers · asked by Anonymous

I wanted to fry chicken for Christmas dinner, but Im not exactly sure what to do to make it the best..if you have any tips/ideas/recipies Id really appreciate it! Thanks :)

2007-12-23 11:38:25 · 3 answers · asked by Honeychild 4

hi all, i was going to make a cheese cake but i only have ricotta cheese...and you need ream cheese! is it possible to replace cream cheese with ricotta? will it affect the cake in anyway?

2007-12-23 11:35:07 · 5 answers · asked by little_miss_bizaree 1

I'm making a recipe that calls for half a cup of fresh snipped dill weed. I can't find any fresh dill at the market, so I'll be using dried dill weed (jar of McCormick from the spice aisle.)

Trouble is, I don't know how much dried dill weed to use as a substitute for the fresh snipped. Obviously far less than half a cup, but how much will be enough? Any suggestions?

2007-12-23 11:34:28 · 8 answers · asked by Stacey P 2