Best cookies *ever*

Posted by:: Baldin Pramer
Date: Sat, 19 Mar 2005 11:03:46 -0700

--------
I have tweaked my biscotti recipe, and I think it is ready for external
review.

Preheat oven to 375 (400 for 4000 feet and above)
Mix together

2 1/2 cups flour
1 cup brown sugar
3 eggs
3 Tbsp butter
3 tsp vanilla extract
1/8 tsp salt
3/8 tsp baking soda
1 tsp baking powder
zest of 1 lime

Knead, adding sufficient flour until no longer sticky, then add and
knead in thoroughly

1 cup raw unsalted nuts (almond, pinon, hazelnuts preferred)
2/3 cup chopped dried fruit (apricot, cherry, sweetened cranberry, etc.)

Roll into 1 1/2 inch diameter logs and place on baking sheet with about
1 inch between them. Flatten to 3/4 inch, place in oven near the top for
25 minutes or until golden brown. Remove from oven, let sit a couple
of minutes, then slice diagonally into 3/4 inch cookies. Place on baking
sheet cut side up, return to oven for 7 minutes.

Serve with espresso or cappuccino, or along with poached pears and
brandy, Armagnac, cognac, port or sherry:

Slice in half and core 2 firm but ripe pears. Heat to boiling 1/2 bottle
of cheap but drinkable muscat wine (Sutter home, for example) with a few
strands of saffron, and reduce to 1/2 its volume. Reduce heat to a
simmer, and place pears cut side down in pan, cooking covered for 5
minutes. Turn over and cook covered two minutes more. Remove pears and
arrange on plates. Add honey to remaining liquid to taste, reduce to
almost a syrup, then pour over pears. Top with pinon nuts, arrange a
couple of biscotti on the plates.

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
These are in the style of traditional Italian biscotti, more
specifically Cantucci di Prato, and are far from the over oily, over
sugared crap sold in chain coffee houses. If you prefer the Starbucks
variety, you are a cretin know-nothing piece of garbage who deserves a
death by Macchiato enema. There. I said it.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

--
Sir Baldin Pramer, R.P.A.

Posted by:: König Prüße, GfbAEV
Date: Sat, 19 Mar 2005 18:23:26 GMT

--------
Baldin Pramer wrote:
>I have tweaked my biscotti recipe, and I think it is ready for external
>review.
>
>Preheat oven to 375 (400 for 4000 feet and above)
>Mix together
>
>2 1/2 cups flour
>1 cup brown sugar
>3 eggs
>3 Tbsp butter
>3 tsp vanilla extract
>1/8 tsp salt
>3/8 tsp baking soda
>1 tsp baking powder
>zest of 1 lime
>
>Knead, adding sufficient flour until no longer sticky, then add and
>knead in thoroughly
>
>1 cup raw unsalted nuts (almond, pinon, hazelnuts preferred)
>2/3 cup chopped dried fruit (apricot, cherry, sweetened cranberry, etc.)
>
>Roll into 1 1/2 inch diameter logs and place on baking sheet with about
>1 inch between them. Flatten to 3/4 inch, place in oven near the top for
> 25 minutes or until golden brown. Remove from oven, let sit a couple
>of minutes, then slice diagonally into 3/4 inch cookies. Place on baking
>sheet cut side up, return to oven for 7 minutes.
>
>Serve with espresso or cappuccino, or along with poached pears and
>brandy, Armagnac, cognac, port or sherry:
>
>Slice in half and core 2 firm but ripe pears. Heat to boiling 1/2 bottle
>of cheap but drinkable muscat wine (Sutter home, for example) with a few
>strands of saffron, and reduce to 1/2 its volume. Reduce heat to a
>simmer, and place pears cut side down in pan, cooking covered for 5
>minutes. Turn over and cook covered two minutes more. Remove pears and
>arrange on plates. Add honey to remaining liquid to taste, reduce to
>almost a syrup, then pour over pears. Top with pinon nuts, arrange a
>couple of biscotti on the plates.
>
>
>+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
>These are in the style of traditional Italian biscotti, more
>specifically Cantucci di Prato, and are far from the over oily, over
>sugared crap sold in chain coffee houses. If you prefer the Starbucks
>variety, you are a cretin know-nothing piece of garbage who deserves a
>death by Macchiato enema. There. I said it.
>+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Yeah, they sound good! I gained two pounds just reading about them.

Posted by:: Zapanaz
Date: Sat, 19 Mar 2005 14:17:36 -0800

--------
On Sat, 19 Mar 2005 11:03:46 -0700, Baldin Pramer
wrote:

>I have tweaked my biscotti recipe, and I think it is ready for external
>review.
>
>Preheat oven to 375 (400 for 4000 feet and above)
>Mix together
>
>2 1/2 cups flour
>1 cup brown sugar
>3 eggs
>3 Tbsp butter
>3 tsp vanilla extract
>1/8 tsp salt
>3/8 tsp baking soda
>1 tsp baking powder
>zest of 1 lime
>
>Knead, adding sufficient flour until no longer sticky, then add and
>knead in thoroughly
>
>1 cup raw unsalted nuts (almond, pinon, hazelnuts preferred)
>2/3 cup chopped dried fruit (apricot, cherry, sweetened cranberry, etc.)
>
>Roll into 1 1/2 inch diameter logs and place on baking sheet with about
>1 inch between them. Flatten to 3/4 inch, place in oven near the top for
> 25 minutes or until golden brown. Remove from oven, let sit a couple
>of minutes, then slice diagonally into 3/4 inch cookies. Place on baking
>sheet cut side up, return to oven for 7 minutes.
>
>Serve with espresso or cappuccino, or along with poached pears and
>brandy, Armagnac, cognac, port or sherry:
>
>Slice in half and core 2 firm but ripe pears. Heat to boiling 1/2 bottle
>of cheap but drinkable muscat wine (Sutter home, for example) with a few
>strands of saffron, and reduce to 1/2 its volume. Reduce heat to a
>simmer, and place pears cut side down in pan, cooking covered for 5
>minutes. Turn over and cook covered two minutes more. Remove pears and
>arrange on plates. Add honey to remaining liquid to taste, reduce to
>almost a syrup, then pour over pears. Top with pinon nuts, arrange a
>couple of biscotti on the plates.
>
>
>+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
>These are in the style of traditional Italian biscotti, more
>specifically Cantucci di Prato, and are far from the over oily, over
>sugared crap sold in chain coffee houses. If you prefer the Starbucks
>variety, you are a cretin know-nothing piece of garbage who deserves a
>death by Macchiato enema. There. I said it.
>+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

post that again, I had cookies blocked in my browser. sorry.

--
Zapanaz
International Satanic Conspiracy
Customer Support Specialist
http://joecosby.com/
wow that was a lot extraneous bullshit trying to prove some point no one
gives a fuck about.

Posted by:: Baldin Pramer
Date: Sat, 19 Mar 2005 15:47:11 -0700

--------
Zapanaz wrote:

> On Sat, 19 Mar 2005 11:03:46 -0700, Baldin Pramer
> wrote:
>
>
>>I have tweaked my biscotti recipe, and I think it is ready for external
>>review.
>>
>>Preheat oven to 375 (400 for 4000 feet and above)
>>Mix together
>>
>>2 1/2 cups flour
>>1 cup brown sugar
>>3 eggs
>>3 Tbsp butter
>>3 tsp vanilla extract
>>1/8 tsp salt
>>3/8 tsp baking soda
>>1 tsp baking powder
>>zest of 1 lime
>>
>>Knead, adding sufficient flour until no longer sticky, then add and
>>knead in thoroughly
>>
>>1 cup raw unsalted nuts (almond, pinon, hazelnuts preferred)
>>2/3 cup chopped dried fruit (apricot, cherry, sweetened cranberry, etc.)
>>
>>Roll into 1 1/2 inch diameter logs and place on baking sheet with about
>>1 inch between them. Flatten to 3/4 inch, place in oven near the top for
>> 25 minutes or until golden brown. Remove from oven, let sit a couple
>>of minutes, then slice diagonally into 3/4 inch cookies. Place on baking
>>sheet cut side up, return to oven for 7 minutes.
>>
>>Serve with espresso or cappuccino, or along with poached pears and
>>brandy, Armagnac, cognac, port or sherry:
>>
>>Slice in half and core 2 firm but ripe pears. Heat to boiling 1/2 bottle
>>of cheap but drinkable muscat wine (Sutter home, for example) with a few
>>strands of saffron, and reduce to 1/2 its volume. Reduce heat to a
>>simmer, and place pears cut side down in pan, cooking covered for 5
>>minutes. Turn over and cook covered two minutes more. Remove pears and
>>arrange on plates. Add honey to remaining liquid to taste, reduce to
>>almost a syrup, then pour over pears. Top with pinon nuts, arrange a
>>couple of biscotti on the plates.
>>
>>
>>+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
>>These are in the style of traditional Italian biscotti, more
>>specifically Cantucci di Prato, and are far from the over oily, over
>>sugared crap sold in chain coffee houses. If you prefer the Starbucks
>>variety, you are a cretin know-nothing piece of garbage who deserves a
>>death by Macchiato enema. There. I said it.
>>+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
>
>
> post that again, I had cookies blocked in my browser. sorry.

I had cookies blocked in my Schnauzer once. What a mess.
--
Sir Baldin Pramer, R.P.A.

Posted by:: HellPope Huey
Date: Sun, 20 Mar 2005 01:41:18 GMT

--------
In article <423caba1$1@nntp.zianet.com>,
Baldin Pramer wrote:
> Zapanaz wrote:

> > post that again, I had cookies blocked in my browser. sorry.
>
> I had cookies blocked in my Schnauzer once. What a mess.

I saw a guy with a Schanuzer blocking his poop chute because he made
fun of the surly, drunken owner once too often. There were no winners in
that one, especially the dog. Poor little bastard was never quite right
after that, which is saying a lot with an already-half-insane breed like
Schnauzies. The guy couldn't shit right for a month afterwards, either.
What a mess.

Candy is dandy, but liquor sometimes makes you shove a dog up someone's
ass in a moment of anger.

--

HellPope Huey
A PopeBlack ButtBandit Production
in BumVision
by Pacific Rim Job Graphickals

"Australia is like Arkansas with a beach."
- Greg Proops

Posted by:: HdMrs. Salacia the Overseer
Date: Sat, 19 Mar 2005 19:47:03 -0600

Posted by:: König Prüße, GfbAEV
Date: Sun, 20 Mar 2005 02:00:15 GMT

--------
HdMrs. Salacia the Overseer wrote:

>On Sat, 19 Mar 2005 11:03:46 -0700, Baldin Pramer
> wrote:
>
>>I have tweaked my biscotti recipe, and I think it is ready for external
>>review.
>>
>>Preheat oven to 375 (400 for 4000 feet and above)
>>Mix together
>>
>>2 1/2 cups flour
>>1 cup brown sugar
>>3 eggs
>>3 Tbsp butter
>>3 tsp vanilla extract
>>1/8 tsp salt
>>3/8 tsp baking soda
>>1 tsp baking powder
>>zest of 1 lime
>>
>
>I'll post the recipe to Ranger or Cowboy Cookies tomorrow.
>
>It's an heirloom recipe.

I looked up a recipe for Ranger Cookies, they got oatmeal?
That reminded me that I like peanut butter cookies and
snickerdoodles, too.

Cookies!
Not just for breakfast anymore!

Posted by:: HdMrs. Salacia the Overseer
Date: Sat, 19 Mar 2005 20:14:15 -0600

--------
On Sun, 20 Mar 2005 02:00:15 GMT, König Prüße, GfbAEV
wrote:

>HdMrs. Salacia the Overseer wrote:
>
>>On Sat, 19 Mar 2005 11:03:46 -0700, Baldin Pramer
>> wrote:
>>
>>>I have tweaked my biscotti recipe, and I think it is ready for external
>>>review.
>>>
>>>Preheat oven to 375 (400 for 4000 feet and above)
>>>Mix together
>>>
>>>2 1/2 cups flour
>>>1 cup brown sugar
>>>3 eggs
>>>3 Tbsp butter
>>>3 tsp vanilla extract
>>>1/8 tsp salt
>>>3/8 tsp baking soda
>>>1 tsp baking powder
>>>zest of 1 lime
>>>
>>
>>I'll post the recipe to Ranger or Cowboy Cookies tomorrow.
>>
>>It's an heirloom recipe.
>
> I looked up a recipe for Ranger Cookies, they got oatmeal?
>That reminded me that I like peanut butter cookies and
>snickerdoodles, too.
>
> Cookies!
>Not just for breakfast anymore!
>

YES! Oatmeal AND Rice Crispies! Americana!

Posted by:: "Rev. Richard Skull"
Date: 20 Mar 2005 10:59:32 -0800

--------
<< I looked up a recipe for Ranger Cookies, they got oatmeal?
That reminded me that I like peanut butter cookies and
snickerdoodles, too.

Cookies!
Not just for breakfast anymore! >>

My fav's are Chocolate Chip, regualr and those that use M&M's instead
of chips.
Oatmeal
Peanut butter
My Mom used to make a cheese cookie around cristmas
that I was always crazy over. I think my sister has the recipe. Got to
see if I can get it form her.

Posted by:: HdMrs. Salacia the Overseer
Date: Sun, 20 Mar 2005 12:55:22 -0600

--------
On Sat, 19 Mar 2005 19:47:03 -0600, HdMrs. Salacia the Overseer
wrote:

>On Sat, 19 Mar 2005 11:03:46 -0700, Baldin Pramer
> wrote:
>
>>I have tweaked my biscotti recipe, and I think it is ready for external
>>review.
>>
>>Preheat oven to 375 (400 for 4000 feet and above)
>>Mix together
>>
>>2 1/2 cups flour
>>1 cup brown sugar
>>3 eggs
>>3 Tbsp butter
>>3 tsp vanilla extract
>>1/8 tsp salt
>>3/8 tsp baking soda
>>1 tsp baking powder
>>zest of 1 lime
>>
>
>I'll post the recipe to Ranger or Cowboy Cookies tomorrow.
>
>It's an heirloom recipe.

Ranger Cookies
(Cowboy Cookies)

Basic Classic Recipe

1 cup butter
1 cup white sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups oatmeal
2 cups rice cripspies

Mix all together
make little balls on cookie sheet
bake at 350 degrees.

Grandma writes here-> Do not over bake, which means watch like a hawk
after 5 minutes

You can substitute a half cup of applesauce to reduce the amount of
butter by half. It's very good that way. Then you can cut out some
sugar too.

Posted by:: König Prüße, GfbAEV
Date: Sun, 20 Mar 2005 20:43:51 GMT

--------
HdMrs. Salacia the Overseer wrote:
>On Sat, 19 Mar 2005 19:47:03 -0600, HdMrs. Salacia the Overseer
> wrote:
>
>>On Sat, 19 Mar 2005 11:03:46 -0700, Baldin Pramer
>> wrote:
>>
>>>I have tweaked my biscotti recipe, and I think it is ready for external
>>>review.
>>>
>>>Preheat oven to 375 (400 for 4000 feet and above)
>>>Mix together
>>>
>>>2 1/2 cups flour
>>>1 cup brown sugar
>>>3 eggs
>>>3 Tbsp butter
>>>3 tsp vanilla extract
>>>1/8 tsp salt
>>>3/8 tsp baking soda
>>>1 tsp baking powder
>>>zest of 1 lime
>>>
>>
>>I'll post the recipe to Ranger or Cowboy Cookies tomorrow.
>>
>>It's an heirloom recipe.
>
>Ranger Cookies
>(Cowboy Cookies)
>
>Basic Classic Recipe
>
>1 cup butter
>1 cup white sugar
>1 cup brown sugar
>2 eggs
>1 teaspoon vanilla extract
>1 teaspoon baking soda
>1/2 teaspoon baking powder
>1/2 teaspoon salt
>2 cups oatmeal
>2 cups rice cripspies
>
>Mix all together
>make little balls on cookie sheet
>bake at 350 degrees.
>
>Grandma writes here-> Do not over bake, which means watch like a hawk
>after 5 minutes
>
>You can substitute a half cup of applesauce to reduce the amount of
>butter by half. It's very good that way. Then you can cut out some
>sugar too.

Yeah, don't overbake, I've discovered that.
If you bake "as-per-specs" they get hard later.
Especially snickerdoodles,
and springerles
Springerles are a great-great-grandma recipe,
and you got to have a special hand-carved wooden
rolling pin to make them proper.

Springerles (German Anise Cookies)

1 doz. fresh eggs
3 # powdered sugar
3 # flour (10 cups
2 tsp. baking powder
3-4 tsp. anise oil (and seeds, if available)

Beat eggs well for 10 minutes. Beat each pound of powdered sugar
as you add to eggs at least 5 minutes. Sift flour and baking powder,
then add slowly to make a stiff dough. Mix well. Add anise oil. Roll out
(not too thin - about 1/4") and let dry in a cool place overnight. Cut into squares
or, if you have a Springerle rolling pin, roll it over the dough and cut the patterned squares.
NOTE: Cut into squares first and then let them stand overnight.

Bake 350 degrees for approx. 5-6 minutes-do not brown.

Makes 10 dozen.

You got to get a Springerle rolling pin!
Your unterkinder will love you!