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Cookies and Muffins - Roleplayers favorites

 
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Sakura



Joined: 05 May 2010
Posts: 18
Location: Germany

PostPosted: Wed May 05, 2010 5:59 am
Post subject: Cookies and Muffins - Roleplayers favorites
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I enjoy backing for my role-playing group and try to bring something every week. I like to try new recipes, but some are so popular I make them often. Here are some of their favourites:

Snickerdoodle (Cinnamon cookies)
60g brown sugar
70g white sugar
60g soft butter
1 egg
120g flour
1 Ts starch
1/2 tsp backing powder
1/4 tsp salt
cinnamon-sugar mixture:
100g sugar
3 Ts cinnamon

Mix up the butter with both kinds of sugar, salt, and the egg, till it is smooth. Slowly add flour, backing powder and starch.

Combine the remaining sugar and cinnamon and put it into a shallow bowl.

Line a backing sheet with parchment paper and set aside.

Use a Tablespoon to cut off pieces of dough. Roll them around in the cinnamon-mixture to coat them thoroughly. Roll the pieces into balls, then place them on the backing sheet and flatten them a bit. Sprinkle some more cinnamon-mixture on top.

Bake them at 180C for about 15 minutes, till the edged brown slightly. Let them cool down before removing them from the backing sheet.

Almond cookies
140g ground almond
200g butter
salt
2 eggs
5 drops concentrated almond flavor
200g flour
200g sugar
1/2 tbs backing soda
almond slivers for decoration

Cut the butter in cubes. Add ground almond and a pinch of salz and blend well. Add 1 egg and the almond flavor and mix it in.

Add the sugar, flour and soda slowly to the dough.

Roll the dough to a ball and wrap it in aluminium foil. Refrigerate it for at least 2 hours.

Line a backing sheet with parchment paper. Cut walnut-sized pieces from the dough, roll them to a ball and flatten them a bit. Add some almond slivers for decoration.
Mix the egg with some drops of water. Brush the egg-wash on the cookies.

Bake at 180C for 15 minutes, till the cookies brown slightly. Let them cool down, before removing.

Banana-Nut-Muffins
3-4 ripe bananas
170g sugar
75g butter
1 egg
1 tbs vanilla extract
1 Ts cocoa powder
1 tbs backing powder
salt
180g flour
120g walnuts (or any other nuts to taste)

Preheat the oven at 180C.

Melt the butter. Peel the bananas and mush them together with the butter. Add sugar, egg, cocoa, vanilla extract, a pinch of salt and backing powder and blend it well.
The the flour and fold it in. Chop the nuts and fold them in as well.

Grease a muffin pan and spoon in the dough about 2/3 full.

Bake for 25-30 minutes or until a toothpick comes out clean.
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LunaRaven



Joined: 30 Jun 2008
Posts: 925
Location: Neverland

PostPosted: Mon Jun 28, 2010 6:05 am
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I love me some snicker doodles. I notice, however, that your recipe does not utilize Cream of Tartar(which is weird to me, because our family recipe has cream of tartar).
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Caleyna
Queen of Silliness


Joined: 04 Nov 2006
Posts: 1295
Location: Maryland, USA

PostPosted: Tue Jun 29, 2010 6:36 pm
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I would bet Germany doesn't have cream of tartar. I had quite a time with my baking in Sweden since cream of tartar isn't found in any of the stores and I use it for a couple of different things (including Snickerdoodles). Mmmmmm. . . snickerdoodles. . . . need to bake. . .
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LunaRaven



Joined: 30 Jun 2008
Posts: 925
Location: Neverland

PostPosted: Tue Jun 29, 2010 9:34 pm
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Caleyna wrote:
I would bet Germany doesn't have cream of tartar. I had quite a time with my baking in Sweden since cream of tartar isn't found in any of the stores and I use it for a couple of different things (including Snickerdoodles). Mmmmmm. . . snickerdoodles. . . . need to bake. . .


What did you end up using to replace Cream of Tartar(sometimes it's hard to find here, so alternatives could be helpful)?
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― J.M. Barrie, Peter Pan
http://www.looneylunaravenreviews.blogspot.com/
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Caleyna
Queen of Silliness


Joined: 04 Nov 2006
Posts: 1295
Location: Maryland, USA

PostPosted: Wed Jun 30, 2010 7:54 am
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I don't think I ever made Snickerdoodles over there since the cream of tartar is essential. It would be interesting to do it with starch as a replacement and see if that worked. I always thought the unique taste came from the cream of tartar.

Mainly I used it in my icing recipe to stabilize the egg whites. I've read that a pinch of salt will do the same thing, but I don't recommend that. It turns your icing salty. Ugh. On that recipe I just ended up skipping it and it was fine.
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Sakura



Joined: 05 May 2010
Posts: 18
Location: Germany

PostPosted: Sun Jul 04, 2010 9:45 am
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Actually, Germany has cream of tartar, it's just called Weinstein here, and you might need to go to a pharmacy to get some.

I did get the recipe on a American site, so the lack of it is not due to my location. I might just try changing the starch for cream just to taste the difference, though I am quite happy with the current recipe.
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Caleyna
Queen of Silliness


Joined: 04 Nov 2006
Posts: 1295
Location: Maryland, USA

PostPosted: Sun Jul 04, 2010 10:26 am
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That's so interesting that you go to a pharmacy to get it. Does it have medicinal properties? Do you know what they use it for that way? I've never heard of that. Maybe that's why I could never find it in Sweden.

What sort of starch do you use when you make the recipe?
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Sakura



Joined: 05 May 2010
Posts: 18
Location: Germany

PostPosted: Sun Jul 04, 2010 3:44 pm
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Well, it is a chemical after all. It's used to help indigestion and as a component in disinfectants.
Sometimes you can also find it in health food stores, as a substitute for backing powder.

I usually use wheat starch.
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