Enjoy
What in the world is this? It's a drawing by me. I know, it's pathetic. I would love to be able to draw, but I just can't. Zero talent. At least, you are able (I hope) able to tell what it is.
Next picture: Again you are probably asking, what in the world is this? They are cookies. As a younger person, I was able to make the most wonderful cookies. Now, they are flat, flat, flat. It's hard to properly bake cookies when they come out flat, because they are usually always too crispy. Baking friends, what am I doing wrong? I just can't make cookies anymore. Other baked goods turn out well, but not cookies.
Last picture: What in the world? They are fried pickles. Yes, I said fried pickles. It is late September, and the greatest state fair in the USA recently opened: The State Fair of Texas! Among their culinary delights is this nifty treat, fried pickles. Oh how I love them. I pulled out our deep fryer recently. Every time I've fired up the fryer, I throw in a hand full of flour-battered pickles. Yummmmmy!
I hope you enjoyed today's show.
2 comments:
OK--I suffered from flat cookie stress for years and then a good friend gave me the following tips. She said to use butter flavor shortening instead of margarine/butter. Generally, I take the butter and shortening parts of the recipe, add them up and put half of butter flavor shortening and half of regular. The other thing I do is cream the shortening and sugar and eggs really well. And then I will also add some extra flour. Now I don't have flat cookies!
I suffer from bad cookie syndrome too, however, I love crunchy cookies. It is a butter condition, I agree. Can't melt it too much and butter that is more hydrolized works better than tub butter so try ones that are more solid at room temperature.
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