COOKIE DOUGH ICE CREAM CAKE RECIPE : HOW TO COOK LAMB LEG CHOPS.
I bought this delicious melt in you're mouth "Fall Harvest" Donut at the Dunkin Donuts in Plainville Ma. "Fall Harvest" Donut: The "Fall Harvest" Donut is a yeast ring donut topped with orange icing and a festive pumpkin sprinkle mix, available at the suggested retail price of 89 cents. Info: A doughnut or donut (pronounced /?do?n?t, ?do?n?t/) is a type of fried dough food popular in many countries and prepared in various forms as a sweet (or occasionally savory) snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty outlets. They are usually sweet, deep-fried from a flour dough, and shaped in rings or flattened spheres that sometimes contain fillings. Other types of dough such as potato can also be used as well as other batters, and various toppings and flavorings are used for different types. The two most common types are the toroidal ring doughnut and the filled doughnut, a flattened sphere injected with jam (or jelly), cream, custard, or other sweet fillings. A small spherical piece of dough may be cooked as a doughnut hole. Baked doughnuts are a variation cooked in an oven instead of being deep fried. Doughnut varieties are also divided into cake and risen type doughnuts. Various doughnut incarnations are popular around the globe. Shapes include rings, balls, and flattened spheres, as well as ear shapes, twists and other forms. Not all doughnuts are sweet: in Southern India for instance, savory doughnuts called vadai are served. Doughnuts have a disputed history. One theory suggests that doughnuts were introduced into North America by Dutch settlers, who were responsible for popularizing other American desserts, including cookies, apple and cream pie, and cobbler. Indeed, in the 19th century, doughnuts were sometimes referred to as one kind of olykoek (a Dutch word literally meaning "oil cake"), a "sweetened cake fried in fat." Hansen Gregory, an American, claimed to have invented the ring-shaped doughnut in 1847 aboard a lime-trading ship when he was only sixteen years old. Gregory was dissatisfied with the greasiness of doughnuts twisted into various shapes and with the raw center of regular doughnuts. He claimed to have punched a hole in the center of dough with the ship's tin pepper box and later taught the technique to his mother. According to anthropologist Paul R. Mullins, the first cookbook mentioning doughnuts was an 1803 English volume which included doughnuts in an appendix of American recipes. By the mid-19th century the doughnut looked and tasted like today’s doughnut, and was viewed as a thoroughly American food. The earliest known recorded usage of the term dates an 1808 short story describing a spread of "fire-cakes and dough-nuts." Washington Irving's reference to "doughnuts" in 1809 in his History of New York is more commonly cited as the first written recording of the term. Irving described "balls of sweetened dough, fried in hog's fat, and called doughnuts, or olykoeks." These "nuts" of fried dough might now be called doughnut holes. Doughnut is the more traditional spelling, and still dominates outside the US. At present, doughnut and the shortened form donut are both pervasive in American English. The first known printed use of donut was in Peck's Bad Boy and his Pa by George W. Peck, published in 1900, in which a character is quoted as saying, "Pa said he guessed he hadn't got much appetite, and he would just drink a cup of coffee and eat a donut." The donut spelling also showed up in a Los Angeles Times article dated August 10, 1929 in which Bailey Millard jokingly complains about the decline of spelling, and that he "can't swallow the 'wel-dun donut' nor the ever so 'gud bred'. The interchangeability of the two spellings can be found in a series of "National Donut Week" articles in The New York Times that covered the 1939 World's Fair. In four articles beginning October 9, two mention the donut spelling. Dunkin' Donuts, which was founded in 1948 under the name Open Kettle (Quincy, Massachusetts), is the oldest surviving company to use the donut variation, but the defunct Mayflower Donut Corporation is the first company to use that spelling, prior to World War II.Hearts Aplenty
For the longest time, Valentine's baking hasn't been big in this house. I have nothing against the day, but my priorities on February 14th have been different for quite some time. While the days of 6+ hour to decorate character cakes for my birthday boy have been replaced by triple chocolate, it still never occurred to me that I have the time for other things... until now. A blog post from King Arthur Flour made me decide to try the simple method they used for V Day cookies. Now, I don't *usually* debut cookies to a group first, though I have been known to try a new method to decorate. This time, it looked like something I should try first, no matter how easy it seemed, due to it being a new method and originally a butter cookie. When I do this next week, it will be with both chocolate and sugar cookies, but for now I simply dyed the frosting two different shades of pink. Sugar Cookies Recipe from King Arthur Flour (usual swap on dairy ingredients from me) Put the following in a mixing bowl: 1 cup (2 sticks) unsalted margarine 1 1/4 cups sugar 1/4 cup soy cream cheese, at room temperature Beat until well combined, and as lump-free as possible. This is why you make sure your cream cheese is at room temperature; it’ll be much easier to mix into the butter and sugar if it’s not ice cold. Add the following: 1 teaspoon vanilla extract 1/4 teaspoon almond extract 1 large egg Beat until smooth. Add the following: 3 cups King Arthur Unbleached All-Purpose Flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt At this point, you can dye the cookie dough if you would like for use in the two-toned cookies. If not, cookies will be done when they come out of the oven at ~10 minutes. Beat slowly to combine. Mix until everything comes together. Using a very slightly heaped tablespoon cookie scoop, drop balls of vanilla cookie dough on one of the baking sheets, spacing them evenly with about 2” in between. If you don’t have a tablespoon cookie scoop, drop the dough onto the sheet in balls a generous 1 1/4” in diameter. Gently flatten each ball of dough to about 2” across. Bake the cookies for 10 minutes. While they’re baking, get your heart (or other shape) cookie cutter ready; you need a cutter that’s 1 3/4” to 2” across. Take them out of the oven, and set your timer for 4 minutes. After 4 minutes, cut a heart out of the center of one of the cookies and then the center of a different colored cookie then switch hearts. Working quickly, repeat with the remaining cookies. It’s the heat of the still-warm cookies that’ll “glue” the cutout centers in place; you can’t afford to let the cookies get too cool, or the centers won’t stick. If, despite your best efforts, the cookies DO get too cool, just pop them back in the oven for a minute or so, to re-warm.
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