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4play
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Title: The Freedom4um Cook Book & Beverage Guide
Source: Various Food Freaks
URL Source: http://None
Published: Aug 14, 2009
Author: The Contributors
Post Date: 2009-08-14 01:07:21 by Original_Intent
Keywords: Food, Recipes, Eats, Joe
Views: 4523
Comments: 195

This was actually, despite my teasing her, farmfriend's idea, and since I am a lifelong cook who enjoys good food I thought this would be a fun perennial thread.

This is a place to share and exchange recipes, tips, sources, and treats. I am sure that there is a lot of expertise just waiting to be tapped into. I threw beverages into the title because I love a good cup of coffee and so have spent a lot of time reading about, brewing, and enjoying good coffees.

My own strong areas in cooking are baking, Tex Mex, and Italian. I do not represent myself as an expert but as a someone who simply enjoys good food and is not uncomfortable in the kitchen.

As a long time Kitchen Gardener I am used to taking what I have harvested and using what I have and trying to be a bit creative. I have also learned some of things which are fun to grow and good to have for a different touch.

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Begin Trace Mode for Comment # 113.

#91. To: All, *The Freedom4um Cook Book* (#0)

This is a nice Oatmeal Cookie Recipe that I picked up. Like most recipes I just have to tinker. One thing I noticed when I first made these cookies is that they were not spicy enough for my taste so increased the Cinnamon to about 1 1/2 teaspoons, added 1/2 teaspoon of Allspice, and about an 1/8th of teaspoon of fresh ground Nutmeg (a little goes a long ways - too much and it dominates the flavor).

Chewy Oatmeal Cookies
---------------------------------------------------
Beth's Spicy Oatmeal Raisin Cookies

Ingredients

* 1/2 cup butter, softened
* 1/2 cup butter flavored shortening
* 1 cup packed light brown sugar
* 1/2 cup white sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 1 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/2 teaspoon salt
* 3 cups rolled oats
* 1 cup raisins (I usually add more like a cup and half - dried currants work good too)

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.

3. Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last long!

***Another tip here - I line the cookie sheet with a sheet of parchment paper and then slide the sheet of parchment paper, cookies and all, onto my cooling rack. You can re-use the same sheet of parchment several times. If you have a cake decorating store nearby you can usually buy either a large bulk roll (most economical) or pre-cut sheets that you just slap right on to the cookie sheet.

---------------------------------------------------

Original_Intent  posted on  2010-11-07   23:49:21 ET  Reply   Untrace   Trace   Private Reply  


#92. To: Original_Intent (#91)

Is there any chance something like olive oil could be used to replace the saturated fat butter and shortening?

Anyone have an opinion on olive oil from Syria. Muslim storekeeper said it was ten times better than cold-pressed, extra virgin Italian olive oil which was the subject of a scandal for being "adulterated" with lower quality oils?

Tatarewicz  posted on  2010-11-08   0:39:43 ET  Reply   Untrace   Trace   Private Reply  


#93. To: Tatarewicz, Original_Intent (#92)

Is there any chance something like olive oil could be used to replace the saturated fat butter and shortening?

You have to be careful using shortening. Most of it has soy in it now.

farmfriend  posted on  2010-11-08   0:42:36 ET  Reply   Untrace   Trace   Private Reply  


#94. To: farmfriend, Tatarewicz (#93)

A couple of points.

You can't use a liquid oil to replace the butter and shortening because you are using the solid as part of the leavening - when it says cream that means to beat in air which increases the volume and the air bubbles expand under the heat of baking to increase the volume of the baked good.

For Shortening I use Spectrum Naturals Organic Shortening. No trans fats and no GMO Soy - in fact no Soy at all.

Earth Balance makes a shortening as well and it comes in convenient sticks. I believe they use Canola although I have seen one, I don't know if it was theirs, that uses olive oil in the formulation.

The danger of "saturated fats" has been over sold. Butter is better for you than Margarine. Although hardcore Vegans will not use dairy. Personally, I'm not giving up my butter although I use Olive Oil and Grapeseed Oil for most of my oil needs.

Original_Intent  posted on  2010-11-08   0:59:53 ET  Reply   Untrace   Trace   Private Reply  


#107. To: Original_Intent (#94)

The danger of "saturated fats" has been over sold. Butter is better for you than Margarine.

And tastes better too.

James Deffenbach  posted on  2011-12-24   22:33:07 ET  Reply   Untrace   Trace   Private Reply  


#113. To: James Deffenbach (#107)

The danger of "saturated fats" has been over sold. Butter is better for you than Margarine.

And tastes better too.

Roger that.

Original_Intent  posted on  2011-12-24   23:00:56 ET  Reply   Untrace   Trace   Private Reply  


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