Favorite cookie? - Fiberglass RV


Reply
 
Thread Tools Search this Thread Display Modes
 
Old 12-09-2013, 08:03 AM   #1
Senior Member
 
Trailer: Casita 17 ft Spirit Deluxe 2007
Posts: 489
Favorite cookie?

Ok, there has to be a cookie recipe that has to be baked for the holidays or it just wouldn't seem like Christmas. What are your favorites? Please share your recipes. terry r.
__________________

__________________
Terry R. is offline   Reply With Quote
Old 12-09-2013, 08:48 AM   #2
Senior Member
 
cpaharley2008's Avatar
 
Name: jim
Trailer: 2016 2ndGen Escape19 Prairie Schooner pulled by 2014 Dodge Ram Hemi Sport
Pennsylvania
Posts: 6,398
Registry
The kind my camping neighbor makes while camping.
__________________

__________________
Jim
Never in doubt, often wrong
cpaharley2008 is offline   Reply With Quote
Old 12-09-2013, 09:26 AM   #3
Senior Member
 
Name: Steve
Trailer: Scamp 13
California
Posts: 1,418

Chocolate Peanut Butter No Bake Cookies
There's just one trick; you have to make sure that the sugar mixture boils hard for at least one minute, otherwise the cookies will be sugary instead of creamy. You can add other ingredients to this basic recipe. Substitute 1 cup of flaked coconut for 1 cup of the oatmeal. Add some chopped peanuts to the recipe for crunch. Or add some milk chocolate chips after the mixture has cooled slightly.Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Yield: 24 cookies

Ingredients:
  • 2 cups sugar
  • 1/2 cup milk
  • 1/2 cup cocoa
  • pinch salt
  • 1/2 cup butter
  • 1 cup peanut butter
  • 1 tsp. vanilla
  • 3 cups quick-cooking oatmeal
Preparation:

In large saucepan, combine sugar, milk, cocoa, salt, and butter and mix well. Bring to a boil and cover saucepan for 30 seconds to allow steam to wash sugar crystals down sides of pan. Stir mixture and bring it to a boil that can't be stirred down for 1 minute. Then remove from heat and stir in peanut butter and vanilla until smooth. Add oatmeal and mix well. Do not use regular or instant oatmeal; quick-cooking oatmeal is essential to the success of this recipe.
Let the mixture stand for 10 minutes, stirring occasionally to let the oatmeal absorb some of the liquid.
Drop mixture by spoonfuls onto waxed paper or parchment lined baking sheets or Silpat sheets. Let cool until you can touch the mixture; then reshape the cookies to make them more a ball shape. Let cool completely; store tightly covered at room temperature. You can also pour this mixture into a 9" square pan that has been greased with unsalted butter, let cool, then cut into squares.
__________________
stevebaz is offline   Reply With Quote
Old 12-09-2013, 11:07 AM   #4
Senior Member
 
Kevin K's Avatar
 
Name: Kevin K
Trailer: 17' Casita
Mpls,Minnesota
Posts: 3,052
Registry
Any free ones at the Christmas party.

Name:   cookies.jpg
Views: 237
Size:  19.3 KB
__________________
Kevin K is offline   Reply With Quote
Old 12-09-2013, 12:23 PM   #5
Senior Member
 
carlkeigley's Avatar
 
Name: Carl
Trailer: 2013 Lil Snoozy #161 (SOLD)/2010 Tacoma
NE Oklahoma
Posts: 2,366
Snickerdoodles...................
__________________
carlkeigley is offline   Reply With Quote
Old 12-12-2013, 04:51 PM   #6
Senior Member
 
Mike Magee's Avatar
 
Name: Michael
Trailer: Li'l Hauley
Oklahoma
Posts: 5,145
My mom’s recipe for Horn cookies, “Roshki”
(a traditional cookie in our house, this came from Slovakia)

Dough:
2 lbs. Flour (approx. 8 cups)
1 lb. Lard
½ stick butter
dash salt (1/4 tsp) (I had printed 1/4 tbsp, but that just seems wrong for a ‘dash’!)
2 yeast packages
½ pint sour cream
4 eggs (2 whole eggs plus 2 egg whites)
Work flour, lard, butter, and salt by hand until well blended. Crumble yeast into sour cream, add beaten eggs, blend well. Add this to flour mixture and work by hand until dough is shiny and pulled away from bowl.
Divide dough into 3 or 4 pieces. Wrap in wax paper. Let sit several hours or overnight in fridge.
Next day, leave on counter until workable. Roll out thin on sugar, adding sugar as needed to be pliable. Cut dough into strips approx. 3-1/2" wide, then cut each strip into triangles and fill with desired filling, rolling up on sugar.
Grease cookie sheet, place horns on it, return to refrigerator while oven heats. Then bake at 375 degrees for 15 minutes. Cool on rack.

Fillings: Nut, Apricot, or prune.
Nut filling: to chopped nuts add honey, sugar, vanilla, and 2 egg whites.
Apricots: cut fine, cook in a little water and sugar. Add starch or egg whites. Cool before using.
Prunes: same as for apricots.

Note: with this recipe, most of the sweetness comes from the filling.
__________________
How much time do we have left? 2 Chr. 7:14
Mike Magee is offline   Reply With Quote
Old 12-12-2013, 05:37 PM   #7
Senior Member
 
Trailer: Casita 17 ft Spirit Deluxe 2007
Posts: 489
Mike, these sound wonderful! Thanks. terry r.
__________________
Terry R. is offline   Reply With Quote
Old 12-12-2013, 09:10 PM   #8
Senior Member
 
Gilda's Avatar
 
Name: Gilda
Trailer: 2011 Scamp 13'
California
Posts: 1,226
Registry
My Italian heritage demands Biscotti. We like the Trail Mix variation when camping/hiking. They beat power bars any day!

Italian Biscotti
Twice-Baked Cookies
Original Recipe and Trail Mix Variation
  • 2 cups sugar
  • 1 cup (½ lb.) unsalted butter melted (Note: works with ½ cup butter)
    • (Optional, but authentic: 4 TBLS. Anise seed, ¼ cup anise-flavored liqueur )
  • Original: 3 tbls. Bourbon or 2 teas. vanilla and 2 tbls. water and 2 cups coarsely chopped TOASTED walnuts or almonds (Roast nuts or 20-30 minutes, turning frequently)
    • OR: Trail mix variation (see below)
      1. Mix sugar with butter, vanilla. Add “optional” anise seed and anise-flavored liqueur here.
    • OR add bourbon (OR vanilla and water) here.
  • 6 eggs
2. Beat in the eggs.
  • 5 ½ cups all purpose flour (1 LB. 9 3/8 oz.)
  • 1 TBLS baking powder
  1. Measure flour and sift with baking powder, add into sugar and egg mixture.
  • Optional Ingredients: oats and cinnamon
4. Using heavy-duty dough paddle attachment, add original nuts
    • OR trail mix ingredients here.
5. Weigh out 8 (9 oz.) sections of dough, wrap in waxed paper formed into “fat sausages”. Place in lasagne pan. Chill for 2-3 hours or overnight.
__________________________________________________ _____________________________
Preheat oven to 375 degrees. On a lightly floured board shape dough with your hands into a 1” thick “snake” as long as your cookie sheets. Flatten “snake” to make loaves that are about ½ inch thick and 2 inches wide. Place no more than 3 loaves, parallel and well apart, on a buttered (or parchment-lined) cookie sheet (an insulated one without rims is best).

Bake in a 375 degree oven for 15 minutes. Check the bottom of the cookies. They should be very brown but not burnt.

Remove from oven and let loaves cool on pans until you can touch them, then cut carefully with serrated knife in diagonal slices that are about ½ to ¾ inch thick. Lay slices close together on cookie sheet and return to the oven (375 degrees) for 10 or more minutes until lightly toasted. Cool on wire racks and store in airtight containers. Makes about 9 dozen.

Trail Mix Variation: (Trail mix variation: 2 teas. vanilla and 2 TBLS. water and 5 cups homemade trail mix; almonds, walnuts, cranberries and raisins [Note: soak raisins so they don't burn])
__________________
The Gleeful Glamper
Gilda (Jill-da)
"Here we go again on another amazing adventure"
Gilda is offline   Reply With Quote
Old 12-13-2013, 07:15 AM   #9
Senior Member
 
Trailer: Casita 17 ft Spirit Deluxe 2007
Posts: 489
Gilda, my daughter asked my last week if I would make her some Biscotti for Christmas. I told her I had never done that before and it probably wouldn't happen.

Thank you for a tried and true recipe. I may just give them a whirl. At the very least, I will give the recipe to my daughter.
__________________
Terry R. is offline   Reply With Quote
Old 12-13-2013, 10:50 AM   #10
Senior Member
 
Dave&Kathie's Avatar
 
Name: Dave & Kathie
Trailer: 2013 Escape 21
Oregon
Posts: 385
Registry
Nanaimo Bars. OMG - our favorite. Not the easiest recipe but worth it. My mom always made these at Christmas. The city of Nanaimo BC's 'official' recipe uses almonds instead of walnuts (we like walnuts). I've seen folks make the filling with mint flavoring too.

Happy holidays!
Kathie

Ingredients
  • 1 cup (250 mL) graham cracker crumbs
  • 1/2 cup (125 mL) sweetned flaked coconut or shredded coconut
  • 1/3 cup (75 mL) finely chopped walnut halves
  • 1/4 cup (60 mL) cocoa powder
  • 1/4 cup (60 mL) granulated sugar
  • 1/3 cup (75 mL) butter, melted
  • 1 egg, lightly beaten
Filling

  • 1/4 cup (60 mL) butter
  • 2 tbsp (30 mL) custard powder
  • 1/2 tsp (2 mL) vanilla
  • 2 cups (500 mL) icing sugar
  • 2 tbsp (30 mL) milk, (approx.)
Topping

  • 4 oz (113 g) semisweet chocolate, chopped
  • 1 tbsp (15 mL) butter
Preparation:

Base: In bowl, stir together graham crumbs, coconut, walnuts, cocoa powder and sugar. Drizzle with butter and egg; stir until combined.

Press crumb mixture into parchment paper–lined 9-inch (2.5 L) square metal cake pan. Bake in 350°F (180°C) oven until firm, about 10 minutes. Let cool in pan on rack.

Filling: In bowl, beat together butter, custard powder and vanilla. Beat in icing sugar alternately with milk until smooth, adding up to 1 tsp (5 mL) more milk if too thick to spread. Spread over cooled base; refrigerate until firm, about 1 hour.

Topping:
In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter. Spread over filling; refrigerate until almost set, about 30 minutes.

With tip of knife, score into bars; refrigerate until chocolate is set, about 1 hour. (Make-ahead: Wrap and refrigerate for up to 4 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.) Cut into bars.
__________________
"I do not understand how anyone can live without some small place of enchantment to turn to." M K Rawlings


Dave&Kathie is offline   Reply With Quote
Old 12-13-2013, 11:40 AM   #11
Senior Member
 
rabbit's Avatar
 
Name: Jack
Trailer: '98 BURRO 17WB
Delaware
Posts: 2,548
SEVEN LAYER BARS:

1 C. graham cracker crumbs. Mix in one stick melted butter. Press mixture in 9X13 pan. Sprinkle evenly (in the following order): 1 C. chocolate chips, 1 C. butterscotch chips, 1 C. walnut pieces, 1 C. shredded coconut, 1 can Eaglebrand sweetened condensed milk poured evenly on top. Bake @ 325 for half hour or until golden brown around the edges. Cut into squares. Indulge (leave room for Tums). So easy even I can do it.

jack
__________________
rabbit is offline   Reply With Quote
Old 12-15-2013, 11:11 AM   #12
Senior Member
 
Tom Trostel's Avatar
 
Name: Tom
Trailer: 1980 Bigfoot 17 ft
Texas
Posts: 1,300
Registry
Send a message via AIM to Tom Trostel Send a message via MSN to Tom Trostel
Chewy Chocolate Cookies

1 1/4 cups butter, softened
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips

Preheat oven to 350 degrees F. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs then stir in vanilla. Sift together flour, cocoa, baking soda, and salt. Stir into creamed mixture. Mix in chocolate chips. Drop dough by teaspoons onto ungreased cookie sheet. Bake 8-10 minutes in preheated oven. Cookies will be soft. Cool on wire rack. Makes 4 dozen.
__________________
1980 Bigfoot 17' & former owner of 1973 Compact Jr
Tom Trostel is offline   Reply With Quote
Old 12-15-2013, 02:53 PM   #13
Senior Member
 
theresa p's Avatar
 
Name: theresa
Trailer: Outback (by Trillium) 2004
New Brunswick
Posts: 1,382
Registry
all of these sound wonderful, but i like jack's for it's simplicity.
i'm going to try it out.

at our house, in years gone by, there were always some sugar cookies that the boys and their dad made together. not always beautiful,but definitely delicious! but sincethey've grown and now have their own families, they only ask for one thing from my kitchen--and it's not cookies, it's nuts and bolts!
so, i'm getting lazy and doing no baking at all this year, but have made 2 batches with probably 2 more to come.
__________________
theresa p is offline   Reply With Quote
Old 12-16-2013, 05:33 AM   #14
Senior Member
 
Tom Trostel's Avatar
 
Name: Tom
Trailer: 1980 Bigfoot 17 ft
Texas
Posts: 1,300
Registry
Send a message via AIM to Tom Trostel Send a message via MSN to Tom Trostel
Here's an easy one - no bake date balls.

Humdingers

1/2 cup butter
1 (8 oz) package chopped dates
1 cup chopped pecans
1 cup white sugar
pinch of salt
1 teaspoon vanilla extract
1 1/2 cups rice cereal (Rice Krispies)
1 cup powdered sugar - for coating

In a large sauce pan over low heat, combine butter, dates, pecans,white sugar and salt. Cook approximately 8 minutes, stirring frequently. Remove from heat; add vanilla extract and rice cereal. Shape into small balls and roll in powdered sugar to coat. Makes 24.
__________________

__________________
1980 Bigfoot 17' & former owner of 1973 Compact Jr
Tom Trostel is offline   Reply With Quote
Reply


Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Want to have a cookie exchange? Terry R. Camp Cooking, Food & Recipes 8 12-09-2012 07:46 PM
a new favorite Sebastian H Camping, Campout Reports 5 10-24-2011 08:52 PM
cookie salad Lars H Camp Cooking, Food & Recipes 5 09-22-2008 08:52 PM
Chocolate chip cookie smores Kenny&Jackie Camp Cooking, Food & Recipes 4 06-23-2007 02:38 PM
Flying Monkey Cookie Storage peterh General Chat 5 03-24-2007 07:07 AM

» Upcoming Events
No events scheduled in
the next 465 days.
» Virginia Campgrounds

Reviews provided by


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -6. The time now is 12:28 AM.


Powered by vBulletin® Version 3.8.8 Beta 1
Copyright ©2000 - 2017, vBulletin Solutions, Inc.