Any Home Bakers Here?

[rjohns39]

Does anyone have a shortbread cookie recipe? Following my
eye surgery they offered me coffee and cookies. The cookie was a package of Lorna Doone. I never buy cookies, and am not familiar
with shortbread cookie. I really enjoyed them and purchased a
package. The package has individual packages. Perhaps you know? I would like to make my own shortbread (Lorna Doone) type cookie. Regards, Aria

Aria, Even though this recipe says "Sugar cookie" it tastes way more like a short bread cookie. They are delicious. https://iambaker.net/amish-sugar-cookies/

 

[BullChick]

Anyone have a recommendation for a use for pumpkin frosting?
I’m not really wondering what happened with the fudge. I really didn’t follow the recipe very well, because I was changing pretty much everything but the concept.
One sixteen ounce can of vanilla frosting melted in the microwave for one minute. Dump in bowl.
One sixteen ounce jar of peanut butter melted for one minute. Stir together, pour in pan, cool for 2-8 hours.
I had to make the frosting from scratch. Despite microwaving it ninety seconds, it wasn’t the liquidy hot molten lava that it was supposed to be. The pumpkin wasn’t nuked. I considered it, but just didn’t do it because it’s not a butter.
So, I will try this again sometime in a different way.
Still doing pumpkin, I’ll use canned frosting, and nuke the pumpkin purée.

 

[Aria]

Aria, Even though this recipe says "Sugar cookie" it tastes way more like a short bread cookie. They are delicious. https://iambaker.net/amish-sugar-cookies/

rjohns THANKS. Now I have 2 recipes and will try them. I can see why they are so tasty. Lots of sugar and butter. EEK.
Thanks again, Aria

 

[BullChick]

... and I’m seriously asking if I should make a cake or cookies with what is in the refrigerator.

 

[ronott1]

Anyone have a recommendation for a use for pumpkin frosting?
I’m not really wondering what happened with the fudge. I really didn’t follow the recipe very well, because I was changing pretty much everything but the concept.
One sixteen ounce can of vanilla frosting melted in the microwave for one minute. Dump in bowl.
One sixteen ounce jar of peanut butter melted for one minute. Stir together, pour in pan, cool for 2-8 hours.
I had to make the frosting from scratch. Despite microwaving it ninety seconds, it wasn’t the liquidy hot molten lava that it was supposed to be. The pumpkin wasn’t nuked. I considered it, but just didn’t do it because it’s not a butter.
So, I will try this again sometime in a different way.
Still doing pumpkin, I’ll use canned frosting, and nuke the pumpkin purée.

It likely had something to do with the brand of frosting used

 

[BullChick]

Plus that pumpkin isn’t an oil.
Do you think that using frosting from a can will make it work next time, or should I just make pumpkin fudge the normal way?

 

[pennyJo1960]

Never heard of pumpkin fudge

 

[BullChick]

Spoke to a baker’s daughter (AKA, my mother), and she led me to pumpkin cake. I only need to add flour and a leavening agent. I think I’ll do two round cakes, and freeze them. I’ll take them out some other time, and add cream cheese frosting.

 

[BullChick]

Ohhhhhh! Pumpkin roll!

 

[pennyJo1960]

Never heard of either Bull?