Recipe from Allrecipes.com
1 c. white sugar
1/2 c. butter-flavored shortening
1 egg
1/2 c. sour cream
1/2 tsp. vanilla extract
2 1/2 c. all-purpose flour (add another 2 tablespoons for high altitudes)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 c. + 2 Tbsp. thawed orange juice concentrate
1 Tbsp. grated orange zest
Frosting
1 tsp. grated orange zest
1/4 c. thawed orange juice concentrate
1/2 c. softened butter
3 c. powdered sugar
2-3 drops orange food coloring (optional)
Preheat oven to 375.
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl or the bowl of a mixer, combine the white sugar and shortening. Beat until well-combined. Add the egg and beat well, then add the sour cream and vanilla and beat for about 1 minute or until the mixture is light and fluffy. Add the flour mixture and beat until combined. Add the orange juice concentrate and orange rind and mix well.
Using a cookie scoop (or pastry bag), drop the dough/batter (the mixture will be VERY moist–thicker than a cake batter but thinner than traditional cookies) by the tablespoon-ful onto a lined, un-greased baking sheet. Bake for 10 minutes or until the cookies are set and just starting to turn golden brown around the edges. Remove from the oven and allow to cool for 5 minutes, then transfer to a wire cooling rack and cool completely.
For the frosting, combine the frosting ingredients with an electric mixer until light and fluffy. Pipe or spread over the cooled cookies.
Yield: Approximately 36 cookies
Tuesday, August 9, 2011
Soft Pretzels
INGREDIENTS:
1 1/2 cup warm water
1 1/8 teaspoon active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoon salt
1 cup bread flour
3 cups regular flour
2 cups warm water
2 tablespoons baking soda
to taste coarse salt
4 tablespoons butter (melted)
PREPARATION:
Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour.
While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbsp baking soda. Be certain to stir often. After dough has risen, pinch off bits of dough and roll into a long rope* (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again. Bake in 450 degrees F oven for about 10 minutes or until golden. Brush with melted butter and enjoy!
Toppings: after you brush with butter try sprinkling with coarse salt. Or for Auntie Anne's famous Cinnamon Sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar. Dip the pretzel into the butter, coating both sides generously. Then dip again into the cinnamon mixture. Enjoy!
* The longer and thinner you can make the dough rope, the more like Auntie Anne's they will be.
*Sweet butter, not regular butter, is one of her secrets!
NUTRITION:
196 calories, 4g fat, 34g carbohydrates, 5g protein per serving. This recipe is low in fat.
1 1/2 cup warm water
1 1/8 teaspoon active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoon salt
1 cup bread flour
3 cups regular flour
2 cups warm water
2 tablespoons baking soda
to taste coarse salt
4 tablespoons butter (melted)
PREPARATION:
Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour.
While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbsp baking soda. Be certain to stir often. After dough has risen, pinch off bits of dough and roll into a long rope* (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again. Bake in 450 degrees F oven for about 10 minutes or until golden. Brush with melted butter and enjoy!
Toppings: after you brush with butter try sprinkling with coarse salt. Or for Auntie Anne's famous Cinnamon Sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar. Dip the pretzel into the butter, coating both sides generously. Then dip again into the cinnamon mixture. Enjoy!
* The longer and thinner you can make the dough rope, the more like Auntie Anne's they will be.
*Sweet butter, not regular butter, is one of her secrets!
NUTRITION:
196 calories, 4g fat, 34g carbohydrates, 5g protein per serving. This recipe is low in fat.
Wednesday, October 28, 2009
Gingerbread Cookies
1 cup unsalted butter
1/2 cup brown sugar
1/2 cup honey
1/2 cup molasses
1 egg
5 cups flour (can do half whole wheat)
1 1/2 teaspoons baking soda
1 tsp. cinnamon
1 tsp. ginger
1 tsp. salt
1 cup raisins, chopped (can sub mini chocolate chips or other dried fruit)
Cream butter and sugar until light and fluffy. Add the egg and beat well. With mixer running on low, slowly add the honey and molasses. Beat well.
Whisk together the dry ingredients. Add a cup at a time to the creamed mixture.
Scrape the sides and bottom of the mixing bowl to make sure there isn’t any flour left. Add the raisins. Transfer the dough to an airtight container or large Ziploc bag. Chill until very cold–about 4 hours or overnight.
Roll dough out on a lightly floured surface and cut with cookie cutters.
Bake cookies on parchment-lined baking sheets at 375 degrees F for 6-7 minutes (shorter for smaller cookies, longer for larger cookies) or until cookies are firm to the touch and lightly golden. (If you like crisp cookies, bake for longer.)
Decorate as desired.
Frosting
1/2 cup butter
3 cups powdered sugar
1/2 cup half and half
Beat until fluffy. Tint with food coloring. Store in the fridge until ready to use. Let come to room temperature before decorating cookies.
1/2 cup brown sugar
1/2 cup honey
1/2 cup molasses
1 egg
5 cups flour (can do half whole wheat)
1 1/2 teaspoons baking soda
1 tsp. cinnamon
1 tsp. ginger
1 tsp. salt
1 cup raisins, chopped (can sub mini chocolate chips or other dried fruit)
Cream butter and sugar until light and fluffy. Add the egg and beat well. With mixer running on low, slowly add the honey and molasses. Beat well.
Whisk together the dry ingredients. Add a cup at a time to the creamed mixture.
Scrape the sides and bottom of the mixing bowl to make sure there isn’t any flour left. Add the raisins. Transfer the dough to an airtight container or large Ziploc bag. Chill until very cold–about 4 hours or overnight.
Roll dough out on a lightly floured surface and cut with cookie cutters.
Bake cookies on parchment-lined baking sheets at 375 degrees F for 6-7 minutes (shorter for smaller cookies, longer for larger cookies) or until cookies are firm to the touch and lightly golden. (If you like crisp cookies, bake for longer.)
Decorate as desired.
Frosting
1/2 cup butter
3 cups powdered sugar
1/2 cup half and half
Beat until fluffy. Tint with food coloring. Store in the fridge until ready to use. Let come to room temperature before decorating cookies.
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