Any Home Bakers Here?

[Jesusfreak101]

Thanks lol she is overly excited today lol

 

[OrganicFarmWife]

What 3 year old woudnt be!

 

[Bridebeliever]

You can't go wrong with Betty Crocker!

[ATTACHMENT=964]Snickerdoodles.pdf (161k. pdf file)[/ATTACHMENT]

The difference between me and Betty? I use 100% butter, none of that shortening stuff goes in my cookies. And like I said, I found an alternative for cream of tartar which is expensive and not always on hand. So go with Betty or me, Miss Debbie!

 

[Bridebeliever]

well here it is thoughts?

It's adorable!

 

[ronott1]

The difference between me and Betty? I use 100% butter, none of that shortening stuff goes in my cookies. And like I said, I found an alternative for cream of tartar which is expensive and not always on hand. So go with Betty or me, Miss Debbie!

My Mom taught me that "shortening" was butter, margarine, crisco or Lard. Now I would add coconut oil, below 80 degrees of course.

I use butter if the recipe calls for margarine. I have not tried coconut oil or lard though. I do not like crisco at all!

I want to make oatmeal cookies using extra virgin coconut oil to see what it tastes like.

Did you post what the cream of tartar substitute is? My Daughter that lives in Finland can't find cream of tartar.

 

[OrganicFarmWife]

My Mom taught me that "shortening" was butter, margarine, crisco or Lard. Now I would add coconut oil, below 80 degrees of course.

I use butter if the recipe calls for margarine. I have not tried coconut oil or lard though. I do not like crisco at all!

I want to make oatmeal cookies using extra virgin coconut oil to see what it tastes like.

Did you post what the cream of tartar substitute is? My Daughter that lives in Finland can't find cream of tartar.

Yes shortening is any kind of fat you would use for baking. My home economics teacher taught us that tey call it shortening, because it shortened the strands created by flour and water.
I think she meant Oleo.

 

[DigMyChicks]

Here is my recipe for snicker doodles in a little smaller version.

 

[ronott1]

Yes shortening is any kind of fat you would use for baking. My home economics teacher taught us that tey call it shortening, because it shortened the strands created by flour and water.
I think she meant Oleo.

Mom was right! (of course...

)

 

[Bridebeliever]

My Mom taught me that "shortening" was butter, margarine, crisco or Lard. Now I would add coconut oil, below 80 degrees of course.

I use butter if the recipe calls for margarine. I have not tried coconut oil or lard though. I do not like crisco at all!

I want to make oatmeal cookies using extra virgin coconut oil to see what it tastes like.

Did you post what the cream of tartar substitute is? My Daughter that lives in Finland can't find cream of tartar.

Cream of tartar is used to rise baked goods. I found that if I use baking powder and baking soda I got the same rise out of my Snickerdoodles.

I'm not completely saying that Crisco is evil but I do try to stay away from soy and mono and dyglycerides as much as I can. I do use Crisco to grease my pans.

 

[sunflour]

Glad y'all are discussing the Snickerdoodles again I had never heard of them before, but they sound awesome.

The math to cut down the recipe is overwhelming

So was thinking about trying the Betty Crocker one, started wondering about the cream of Tartar - and resources state it adds to the flavor and helps give a crunchy outside and soft inside? I always have it on hand anyway.

It seems that shortening vs butter also offers a different texture?

The Betty Crocker one doesn't mention refrigeration or freezing the dough?
Anyone tried these - is 400 F a little high to bake cookies?