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539 Posts in 243 Topics by 486 Members Latest Member: - sandra Most online today: 11 - most online ever: 215 (October 16, 2007, 02:43:27 PM)
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 on: January 17, 2010, 09:15:22 PM 
Started by Victor - Last post by GG
Take a look at this recipe for tips: Thin Crisp Crust Pizza

 on: January 14, 2010, 09:57:33 PM 
Started by Victor - Last post by Victor
I've tried a lot of times to make a thin crust pizza but always is too thick. Sometimes I think is thin enough but then, when its cooked is not crusty, just thin.

Is there any trick?

 on: December 30, 2009, 11:57:58 PM 
Started by Archived Message - Last post by Lisa
 Smiley Smiley Smiley :)I have found your answers to your question!!  I LOST MINE TOO!!! Smiley Smiley Smiley


1/2 cup butter
1/4 cup vegetable shortening
3/4 cup granulated sugar
1 large egg
2 tsp. vanilla extract
2 1/4 cups sifted all-purpose flour
1/4 tsp. baking powder
1/4 tsp. salt

1. With electric mixer at high speed, cream butter, shortening until soft.

2. Add sugar gradually, continuing to cream, about 5 minutes until light and fluffy.

3. Add egg and vanilla; beat well.

4. Sift flour, baking powder and salt together; add in 3 additions by hand or with electric mixer; mix well after each addition; dough will be stiff.

5. Shape dough into 2 rolls; wrap in plastic film, foil or waxed paper; refrigerate at least 1 hour.

6. Assemble and fill Gun with cookie dough, using small amounts at a time and tamping into place with Barrel Loader; wipe any excess mixture from exterior of barrel. Fit desired Cookie Disc onto filled Barrel; attach Cap securely in place on barrel. NOTE: Gun may be operated with Barrel partially filled.

7. Have several ungreased cookie sheets lined up on work surface. Stand Gun upright on cookie sheet making sure the three feet on the Barrel Cap are placed firmly on the sheet. Hold Motor with one hand. Other hand may be used to steady Gun by holding Barrel but this is really no necessary. Use HI Speed; squeeze Trigger; when dough starts to come through Cookie Disc onto cookie sheet, move to next spot on sheet; proceed as before. For cookies, best performance is when Trigger is squeezed continuously. Space cookies about 2-inches apart on sheets.

8. Bake 7-8 minutes at 375 degrees F or until just staring to turn light golden around edges, being careful not to overbake.

Makes 6-7 dozen cookies.

The Basic Spritz recipe may be varied in flavor and appearance by using different spices and/or extracts, or by adding food coloring to the dough in step #3. The following 6 varieties will give you a good start.

Substitute 2 teaspoons maple extract for vanilla; add 2 tablespoons instant coffee powder in Step #3.

Substitute 2 teaspoons lemon extract for vanilla; add 1 tablespoon freshly grated lemon peel in Step #3.

Add 1/2 teaspoon ground nutmeg and sift with flour.

Substitute 1 1/2 teaspoons coconut or black walnut extract for vanilla; add 2 tablespoons seedless red raspberry jam in Step #3. Sprinkle with chopped nuts before baking.

Decrease vanilla extract to 1 teaspoon; add 1 teaspoon almond extract and 3 tablespoons cocoa in Step #3.

Substitute 2 teaspoons orange extract for vanilla; add 1 tablespoon freshly grated orange peel in Step #3.


 on: December 30, 2009, 05:52:57 AM 
Started by chef_dan - Last post by Rowyn
Absolutely, If I have no work I spend my time in searching new food recipes. I should try to prepare this food, I hope it will be a success. Actually, I love experimenting.

Deep Fryer

 on: December 26, 2009, 05:12:03 AM 
Started by planettech8 - Last post by Flairson
I definitely agree to you statement planettech8. I also teach my children how to cook, even if it is simple. Definitely, my style of teaching is step by step and simple to difficult.


 on: December 25, 2009, 10:21:07 PM 
Started by Victor - Last post by Victor

I am a 27-year-old guy who lives alone and wants to learn how to cook!  Grin I am able to cook all the basic recipes and a few gourmet recipes. I like to cook but I have no time to improve my skills so I hope this could be the place to learn and my kitchen the place to practise!!!

Best regards,

 on: December 19, 2009, 06:23:02 PM 
Started by Archived Message - Last post by probb10
Is it any way you can send me some recipes and instructions.  I found this item at a flea market and would love to use it with the grandkids this holiday. 


 on: December 11, 2009, 05:25:54 AM 
Started by Archived Message - Last post by jbc41076
I still have my super shooter idea book-if you need some recipe let me know.

 on: December 11, 2009, 12:22:13 AM 
Started by cookslove12 - Last post by cookslove12
Here is an awesome recipe for the holidays. It’s festive and great to do with the kids. The peanut butter really adds a great touch! Let me know what you think!  Smiley

Peanut Butter Reindeer Cupcakes
Peanut Butter Cupcakes:
3/4 cup - all purpose four
1 teaspoon - baking powder
1/4 teaspoon - salt
1/2 cup - creamy peanut butter
1/4 cup - butter or margarine, softened
1/2 cup - sugar
1/2 cup - firmly packed brown sugar
3 - eggs
1/3 cup - milk
1 teaspoon - vanilla
Chocolate Buttercream Frosting:
3 cups- powdered sugar
1/2 cup - butter or margarine
1/3 cup - Dutch processed unsweetened cocoa powder
1/3 cup - milk
chocolate covered candies

Preheat oven to 350°F. Line 12 muffin cups with paper baking cups.

In medium bowl, combine flour, baking powder and salt; set aside. In large bowl with mixer at medium speed, beat peanut butter, butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition. Add milk and vanilla. Add dry ingredients; beat until well mixed. Pour batter into prepared muffin cups.

Bake 18-24 minutes or until toothpick in center comes out clean. Cool in pan 5 minutes. Carefully remove cupcakes from pan; place on wire racks. Cool completely.

To Prepare Chocolate Buttercream Frosting:
Combine in a large bowl, with mixer at low speed, powdered sugar and butter. Add Dutch processed unsweetened cocoa powder and milk. Beat at medium speed 1-2 minutes until creamy. If desired add more milk until frosting is spreading consistency. Reserve 1/4 cup frosting. Frost cupcakes with remaining frosting.

To make reindeer on each cupcake, insert 2 pretzels for antlers and 2 candy pieces for eyes. Dip 1 “any color” candy piece in reserved 1/4 cup frosting to cover; place on face for base of nose. Top with red candy piece to complete nose.

Makes 12 cupcakes.

 on: December 07, 2009, 07:46:26 PM 
Started by cookslove12 - Last post by cookslove12
Looking for something sweet to make? You should try this recipe for Cranberry Bread using organic sugar. Let me know what you think.

Cranberry Bread
2 cups - flour
1 cup - natural cane sugar
1 ½ tsp - baking powder
½ tsp - baking soda
1 tsp - salt
Juice and grated rind of 1 orange
2 tbsp - shortening
Boiling water (enough to make ¾ cup; see below)
1 egg, well beaten
1 cup - nuts, chopped
1 cup - raw cranberries, halved (may use meat grinder)

Sift together first five ingredients. Combine juice, rind, shortening and boiling water in a liquid measuring cup to equal ¾ cup. Add egg. Blend liquid into dry ingredients and stir until moist. Add nuts and cranberries. Pour into greased 8 ½ inch by 4 ½ inch by 3 inch pan.

Bake at 350 for 60 to 70 minutes. Cool, then serve.

Serving Quantity: 1 to 2

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