Unknown2012-08-04 14:57:58
Peanutbutter Cookies anybody?
Warning: This recipe is not vegan- or peanut-allergy- friendly.
Makes: 30 cookies
Ingredients
1 cup peanut butter
1 1/3 cup white sugar
1 egg
1 tsp vanilla extract
Directions
1. Take all the ingredients and mix them in a large bowl.
2. Butter the cookie tray.
3. Pick up some of the mixture with your hands. Maybe be easier with flour or substance with similar properties.
4. Roll mixture into a ball, place on cookie tray.
5. Flatten the cookies with a fork. I usually do a cross or a star, but my friends have used the bottoms of patterned cups.
6. Sprinkle (cinnamon and/or sugar) atop the cookies.
7. Repeat 3-6 till you're out of mixture.
8. Bake in the oven at 350 degrees Fahrenheit.
9. Take out when they're a golden brown color. (To the best of my recollection, this should not be more than 15 minutes)
Edit at 3:05 AM 08-05-2012: Yes, these are flourless cookies.
Warning: This recipe is not vegan- or peanut-allergy- friendly.
Makes: 30 cookies
Ingredients
1 cup peanut butter
1 1/3 cup white sugar
1 egg
1 tsp vanilla extract
Directions
1. Take all the ingredients and mix them in a large bowl.
2. Butter the cookie tray.
3. Pick up some of the mixture with your hands. Maybe be easier with flour or substance with similar properties.
4. Roll mixture into a ball, place on cookie tray.
5. Flatten the cookies with a fork. I usually do a cross or a star, but my friends have used the bottoms of patterned cups.
6. Sprinkle (cinnamon and/or sugar) atop the cookies.
7. Repeat 3-6 till you're out of mixture.
8. Bake in the oven at 350 degrees Fahrenheit.
9. Take out when they're a golden brown color. (To the best of my recollection, this should not be more than 15 minutes)
Edit at 3:05 AM 08-05-2012: Yes, these are flourless cookies.
Unknown2012-08-05 12:59:45
Myrkr:
Edit at 3:05 AM 08-05-2012: Yes, these are flourless cookies.
Wow! :o
These are sugar cookies that I made with 3 eggs when the recipe calls for 2 (and reduced the oil a little bit) - and then bought some frosting to eat with. Quite delicious when fresh out of the oven. I'll give you the unaltered recipe. (The main reason I used this one was because we had no butter or margarine)
No-Butter Sugar Cookies:
2 large eggs
2/3 cup oil
2 teaspoons vanilla
3/4 cup white sugar
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
The only reason I'm posting is because having the extra egg (3) made them absolutely one of the best cookies I have ever had, but more like the cake part of oreo cakesters... except better, because I hate cakesters.
Daraius2012-08-09 02:10:10
There's a lot of stuff in this recipe (which isn't my creation) that I would have refused to eat a few years ago. I'm so glad my taste has changed.
Quinoa Etc. Salad
1 c. quinoa, rinsed and cooked according to package instructions and cooled
2 15 oz. cans black beans, rinsed and drained
3 ears of corn kernels cut off the cob (raw!)
1 large (or 2 small) avocado, diced
1 red bell pepper, diced
1 medium shallot, diced
2 grapefruits, segmented and chopped
A little cilantro, minced
Cumin-Lime dressing
Juice of 3 limes
3 tablespoons oil (evoo or canola even)
2 teaspoons cumin
Pinch of salt
Combine salad ingredients in a big bowl, whisk together dressing ingredients in a small bowl, pour dressing over salad and enjoy.
Apparently it keeps for five days in the fridge in an airtight container, but I've yet to have enough leftovers to test.
Quinoa Etc. Salad
1 c. quinoa, rinsed and cooked according to package instructions and cooled
2 15 oz. cans black beans, rinsed and drained
3 ears of corn kernels cut off the cob (raw!)
1 large (or 2 small) avocado, diced
1 red bell pepper, diced
1 medium shallot, diced
2 grapefruits, segmented and chopped
A little cilantro, minced
Cumin-Lime dressing
Juice of 3 limes
3 tablespoons oil (evoo or canola even)
2 teaspoons cumin
Pinch of salt
Combine salad ingredients in a big bowl, whisk together dressing ingredients in a small bowl, pour dressing over salad and enjoy.
Apparently it keeps for five days in the fridge in an airtight container, but I've yet to have enough leftovers to test.
Talan2012-08-22 23:36:21
I heard you guys like cookies. Since I have time while things are in and out of the oven...apparently the name of this recipes is: f* yeah, oatmeal raisin cookies! It's for a big batch. I don't know, something about oatmeal being a whole grain and raisins being a fruit deludes people into thinking they can eat more of them. Since I'm a baking snob as well, the usual advisements to not use cheap ingredients apply. Use whole oats, not quick, good vanilla, eggs, etc. This recipe works alright with half whole-wheat flour as well.
Ingredients:
1 3/4 cups butter-flavor vegetable shortening - use the "baking bars," measuring shortening in cups is a disaster
1 1/2 cups light brown sugar, firmly packed
1 cup sugar
3 large eggs
2 tsp vanilla
2 tsp baking soda
1 tsp salt
3 cups flour
6 cups oats
2-3 cups raisins
EQ:
Mixer
Scraper
Spatula
Sifter/sieve
Cookie Pans
Preheat the oven to 350F. Not all recipes really require preheating, but cookies do. Buy time for the oven to heat by preparing dry ingredients first: Measure and sift flour. THEN MEASURE AGAIN to get your 3 cups. Sifting the flour is an important part of baking. You can use a sieve if you don't have a sifter, just lightly tap it against your hand over a big bowl. After the second measure sift again, incorporating the soda and salt. Set aside for now.
Use the electric mixer to combine the shortening and both kinds of sugar. You don't have to go crazy with this, a couple of minutes at medium-high speed will be fine, scraping the sides of your bowl, turning the mixture by hand so you're getting the bottom of the bowl, etc.
Add the eggs and vanilla and mix, again scraping the sides of the bowl, only for a minute or so if you're being sure to scrape the bowl.
Add the flour/soda/salt you prepared above. Do this in parts, mixing as you go. Really make sure you manually scrape the bowl, turning the dough.
Add the oats. Do your best with the mixer then do the rest by hand. Same with the raisins.
Grease cookie sheets with more shortening. Use heaping tablespoons. If you are using one of these fancy cookie scoops, maybe smoosh them down a bit.
Bake a single pan for 8 minutes at a time. Remove from oven. Let them cool on the pan while the next is cooking. When the next set is done, remove the first set to newspaper to blot any grease that remains on the bottoms. Repeat until you are done. Makes about 75-80 cookies.
Ingredients:
1 3/4 cups butter-flavor vegetable shortening - use the "baking bars," measuring shortening in cups is a disaster
1 1/2 cups light brown sugar, firmly packed
1 cup sugar
3 large eggs
2 tsp vanilla
2 tsp baking soda
1 tsp salt
3 cups flour
6 cups oats
2-3 cups raisins
EQ:
Mixer
Scraper
Spatula
Sifter/sieve
Cookie Pans
Preheat the oven to 350F. Not all recipes really require preheating, but cookies do. Buy time for the oven to heat by preparing dry ingredients first: Measure and sift flour. THEN MEASURE AGAIN to get your 3 cups. Sifting the flour is an important part of baking. You can use a sieve if you don't have a sifter, just lightly tap it against your hand over a big bowl. After the second measure sift again, incorporating the soda and salt. Set aside for now.
Use the electric mixer to combine the shortening and both kinds of sugar. You don't have to go crazy with this, a couple of minutes at medium-high speed will be fine, scraping the sides of your bowl, turning the mixture by hand so you're getting the bottom of the bowl, etc.
Add the eggs and vanilla and mix, again scraping the sides of the bowl, only for a minute or so if you're being sure to scrape the bowl.
Add the flour/soda/salt you prepared above. Do this in parts, mixing as you go. Really make sure you manually scrape the bowl, turning the dough.
Add the oats. Do your best with the mixer then do the rest by hand. Same with the raisins.
Grease cookie sheets with more shortening. Use heaping tablespoons. If you are using one of these fancy cookie scoops, maybe smoosh them down a bit.
Bake a single pan for 8 minutes at a time. Remove from oven. Let them cool on the pan while the next is cooking. When the next set is done, remove the first set to newspaper to blot any grease that remains on the bottoms. Repeat until you are done. Makes about 75-80 cookies.
