Any Home Bakers Here?

[pennyJo1960]

Hmmmm not cooking long enough? I do it 1 rice to 2 water what is your altitude ? should cook in 20 to 25 minutes

 

[igorsMistress]

There are no spices in this cookie. It's a basic butter cookie spread with a maple pecan spread, rolled and sliced. This one:View attachment 1982632 I always use Tillamook Butter for everything, so it's not that either. I think it's me. But DH just thought they were "pretty good" and he always loves all the cookies. What a frustration.

ETA: The batter is butter, flour, superfine sugar, brown sugar, salt and vanilla.

Val our tastes change. I used to LOVE this cheesecake my mom makes while I was growing up. She made it this year for a family gathering and it was ok, but I didn't LOVE it. I'll stand by something off in the ingredients like the syrup having a different flavor or something.

 

[BigBlueHen53]

Hmmmm not cooking long enough? I do it 1 rice to 2 water what is your altitude ? should cook in 20 to 25 minutes

Thanks, I will try again today in my microwave rice cooker. I bought something like 10 lbs of it on line and am so disappointed to have it just sitting there.

 

[ValerieJ]

Val our tastes change. I used to LOVE this cheesecake my mom makes while I was growing up. She made it this year for a family gathering and it was ok, but I didn't LOVE it. I'll stand by something off in the ingredients like the syrup having a different flavor or something.

I thought about that and decided to taste the syrup. It was delicious. Not that. This is what I have concluded. Every cookie I make has a strong element of something, a burst of flavor in the Butterscotch, powdered sugar comfort in the Angel Fingers, lemon curd in the Lemon Linzers and the bittersweet chocolate on the Cherry-Pistacchio. Then comes this little one and it just tastes like shortbread. I might do something like add a bit of maple extract to the dough if I ever make it again. But that's a big if at this point.

 

[ValerieJ]

Please tell me what I am doing wrong with my short grain brown rice! How much water to 1 c rice should I be using? I used to cook this years ago and loved it, and now I can't cook it at all! I tried 1 c rice to 2 of water, then 1 to 3, and it just stays crunchy, help!

When I make it I go with 2 1/4 cups water to 1 cup brown rice and then cook it for 40-45 minutes. What does the bag say? I usually follow those instructions. Not sure why it isn't working out for you. It has more tooth than white rice, but it should not be crunchy at all.

 

[ValerieJ]

Thanks, I will try again today in my microwave rice cooker. I bought something like 10 lbs of it on line and am so disappointed to have it just sitting there.

Oh, that could be your problem. Cook it on the stove, not the microwave. Some things don't cook well in the MW.

 

[N F C]

Oh, that could be your problem. Cook it on the stove, not the microwave. Some things don't cook well in the MW.

I use a microwave rice cooker for all types of rice. But brown does take longer than others. (And more water.)

 

[BigBlueHen53]

@N F C and @ValerieJ : I normally cook long-grain brown rice, not white (yech, white, lol!). In my mw cooker I use 2 c. rice to 5 1/2 to 6 c. water and cook it for 30 minutes. It's a little plastic cooker.

I'll go try the short-grain using 1 1/2 c rice and 6 c water and start with 30 minutes and report back. Thanks for your help. It's that chewiness, or toothsomeness of the short-grain rice that I loved in years past. It was especially yummy with spaghetti sauce!

 

[BigBlueHen53]

Ps - I only went to long-grain because it was all I could get here.

 

[BigBlueHen53]

Oops, @valerie says 40 to 45 min. I will start w 40!