Cookie Recipe and a Question

Damsel in dis Dress said:

All we have is powdered and evaporated milk right now. If those were
your only choices, how would you handle the milk and vinegar thing in
this recipe?

Thanks for any suggestions!
Carol

(I can never make and freeze these ahead of time, because the cookie
fairies come and steal them away)

* Exported from MasterCook *

White Crinkle Cookies

Recipe By :Better Homes and Gardens
Serving Size : 144 Preparation Time :0:00
Categories : cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces white confectioner's coating
2 sticks butter
3 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 eggs
3/4 cup milk -- mixed with....
3/4 teaspoon vinegar -- and thickened
1 tablespoon vanilla
6 cups flour
---Red Sugar Mixture---
4 tablespoons granulated sugar
2 tablespoons red decorating sugar
---Green Sugar Mixture---
4 tablespoons granulated sugar
2 tablespoons green decorating sugar

Melt the chips in a small heavy saucepan over low heat, stirring
constantly; set aside. Beat the butter in a mixing bowl with an
electric mixer on medium to high speed for 30 seconds. Add the 1 cup
sugar, baking soda and salt; beat until combined. Beat in the egg,
sour milk, vanilla extract and melted baking bar until combined. Beat
in as much flour as you can with the mixer. Stir in any remaining
flour with a wooden spoon. Cover and chill for 1 hour.

Preheat oven to 375 degrees. Combine the granulated sugar with the
colored sugars. Shape the dough into 1-inch balls; roll in the sugar
mixture. Place the balls 2 inches apart on ungreased cookie sheets.
Bake for about 8-10 minutes, or until the bottoms are light brown.
Cool on racks.

Source:
"Holiday Cooking 1994"

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

Per Serving (excluding unknown items): 64 Calories; 2g Fat (30.9%
calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber;
8mg Cholesterol; 41mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : The recipe is written for making Christmas cookies, but any
color/s can be used. Blue for Hanukah, green for St. Patrick's Day,
red and blue for Independence Day, your favorite team's colors,
whatever.

I'd just use 3/4 cup of evaporated...if it's skim, I'd add a tablespoon
extra of butter.

Bubba

--
You wanna measure or you wanna cook?

On Fri, 23 Dec 2005 17:24:35 GMT, Bubba <[email hidden]>

Quoted message said:

Damsel in dis Dress said:

All we have is powdered and evaporated milk right now. If those were
your only choices, how would you handle the milk and vinegar thing in
this recipe?

I'd just use 3/4 cup of evaporated...if it's skim, I'd add a tablespoon
extra of butter.

Thank you very kindly, sir! I know these cookies sound ghastly, but
they're so chewy-good!

Carol

Damsel in dis Dress said:

All we have is powdered and evaporated milk right now. If those were
your only choices, how would you handle the milk and vinegar thing in
this recipe?

You can dilute either one to the appropriate concentration. The
question would be which, both being processed, would have the least
effect on the cookie flavor. Otherwise, if you have use for the
remainder of the evaporated milk can, you could go with that. If you
don't have use for it, then dried milk would allow you to mix up only
what you need.

Sue(tm)
Lead me not into temptation... I can find it myself!

On Fri, 23 Dec 2005 18:04:28 GMT, [email hidden] (Curly

Sue) said:

Damsel in dis Dress said:

All we have is powdered and evaporated milk right now. If those were
your only choices, how would you handle the milk and vinegar thing in
this recipe?

You can dilute either one to the appropriate concentration. The
question would be which, both being processed, would have the least
effect on the cookie flavor. Otherwise, if you have use for the
remainder of the evaporated milk can, you could go with that. If you
don't have use for it, then dried milk would allow you to mix up only
what you need.

Thanks! We're considering making that pecan pie with evaporated milk.
This might be a good way to waste less of the can.

Carol

In article <[email hidden]>,

Bubba said:

I'd just use 3/4 cup of evaporated...if it's skim, I'd add a tablespoon
extra of butter.

That's what I would do, too. I think evaporated would work more like
real milk.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

Curly Sue said:

Damsel in dis Dress said:

All we have is powdered and evaporated milk right now. If those were
your only choices, how would you handle the milk and vinegar thing in
this recipe?

You can dilute either one to the appropriate concentration. The
question would be which, both being processed, would have the least
effect on the cookie flavor. Otherwise, if you have use for the
remainder of the evaporated milk can, you could go with that. If you
don't have use for it, then dried milk would allow you to mix up only
what you need.

Sue(tm)
Lead me not into temptation... I can find it myself!

Yes, I agree.

I usually dilute canned milk with an equal part of water. If it is
"regular" canned milk (not "skim" or "low-fat" etc) they started with
whole milk and took the water out of it. This leaves all the "rich" stuff.
The less you dilute it, the "stronger, richer" it will be in the finished
cooked product. You could use it "straight" out of the can as a substitute
for cream in a product that is cooked. It might taste a bit different, but
it would give you the same effect.

If the powdered milk is "non-fat", which it usually is, to have a flavor
more like "whole milk", you'll need to add back the fat - butter. Margarine
will do, but butter is the fat they took out. Melt the butter down and
pour it into the milk.

Great looking recipe. It's a keeper.

Pass the cookies!

Elaine, too