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Show tr Ultimate Chocolate Chip Cookies V cup Butter Flavor a? Va cups flour 1 teaspoon salt V teaspoon baking soda 1 cup chocolate chips 1 cup coarsely chopped pecans (optional) Crisco shortening IYa cups Firmly packed light brown sugar 2 tablespoons milk 1 tablespoon vanilla 1 egg se semi-swe- et Heat oven to 375F. Combine shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed 1. 2. mixture. Combine flour, salt and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips and pecan pieces. 4. Drop rounded tablespoonfuls of dough 3 inches apart onto ungreased baking sheet. 5. Bake one baking sheet at a time at 375F. for 8 to 10 minutes for chewy cookies, or 1 1 to 13 minutes for crisp cookies. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Place sheets of foil on countertop. Remove cookies to foil to cool completely. 3. MAKES ABOUT 3 DOZEN COOKIES If nuts are omitted, add an additional Vi semi-swe- cup chocolate chips. et Cookies flour cups cup unsweetened baking cocoa teaspoon baking soda teaspoon salt chocolate chips cups se semi-swe- et package) (12-oun- ce Heat oven to 375F. Combine shortening, brown sugar, water and vanilla in large bowl. Beat at medium speed of electric mixer until blended. Beat eggs into creamed 1. 2. mixture. Combine flour, cocoa, baking soda and salt. Mix into creamed mixture at low speed just until blended. Stir in chocolate chips. Drop rounded tablespoonfuls of dough 2 inches apart onto ungreased baking sheet. Bake one baking sheet at a time at 375F. for 7 to 9 minutes, or until cookies are set DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Place sheets of 3. 4. 5. foil on countertop. Remove cookies to foil to cool completely. MAKES ABOUT 3 DOZEN COOKIES Irresistible Peanut Butter Cookies Yz I tablespoon vanilla cup Crisco shortening Jif creamy peanut butter 1 Ya cups firmly packed light brown sugar 3 tablespoons milk V cup v... .,1 1Y Va Va egg . flour cups teaspoon salt teaspoon baking soda se Heat oven to 375F. Combine shortening, peanut butter, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended. 3. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended. 4. Drop by heaping teaspoonfuls of dough 2 inches apart onto ungreased baking sheet Flatten slightly in crisscross pattern with tines of fork. 5. Bake at 375F. for 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Place sheets of foil on countertop. Remove 1. 2. Courtesy of The Crisco Kitchens Learning the New AHs Anotieffflsais IBestt nMs cookies to foil to cool completely. MAKES ABOUT 3 DOZEN COOKIES Chewy Oatmeal Cookies t ( (v HI chool days, school days, dear old golden has rule days. Reading and writing... B been the serenade for generations of children as Labor Day brings a return to the classroom and learning the ABCs. The ABCs this year can also stand for Americas Best Cookies, especially if those n favorites cookies are such as the Ultimate Chocolate Chip, Chewy Oatmeal, Irresistible Peanut Butter and Chewy Brownie cookies. child-prove- contain 12 grams total fat per tablespoon, but a tablespoon of Crisco contains 3 grams of saturated fat versus butters 7 grams. IYa 1 Y3 Vi IYa 1 cups granulated sugar cup Butter Flavor Crisco shortening 2 eggs cup light corn syrup or regular pancake syrup 1 tablespoon vanilla flour 3 cups Ya se V Vi Yi teaspoon baking powder teaspoon baking soda teaspoon salt Decorations (your choice) granulated sugar, colored sugar crystals, frosting, candies, chips, nuts, raisins, decorating gel Combine sugar and shortening in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, syrup and vanilla. Beat until well blended and fluffy. 2. Combine flour, baking powder, baking soda and salt. Add gradually to creamed mixture at low speed. Mix until well blended. 3. Divide dough into 4 quarters! Wrap each quarter of dough with plastic wrap. Refrigerate at least 1 hour. Keep refrigerated until ready to use. 4. Heat oven to 375F. 5. For cut-ocookies, spread 1 tablespoon or more of flour on large sheet of of dough on floured paper. Flatten slightly with waxed paper. Place hands. Turn dough over and cover with another large sheet of waxed paper. thickness. Remove top sheet of waxed paper. Cut out with Roll dough to floured cutter. Transfer to ungreased baking sheet with large pancake turner. Place 2 inches apart on ungreased baking sheet. Roll out remaining dough. For alphabet and numeral cookies, shape mound of dough (about the size of an egg) into log. Roll with hands in approximately high log. (For cookies, log should be diameter of dime. For high cookies, log should be diameter of pencil.) Form letters and numbers from logs. Trim dough using scissors or butter knife. Place 2 inches apart on ungreased baking sheet. Roll out remaining dough. 6. Sprinkle with granulated sugar or colored sugar crystals, or leave plain to frost and decorate when cooled. 7. Bake one baking sheet at a time at 375F. for 5 to 9 minutes, depending on the size of your cookies (bake smaller, thinner cookies closer to 5 minutes: larger cookies closer to 9 minutes). DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Place sheets of foil on cduntertop. Remove cookies to foil to cool completely, then frost and decorate if desired. 1. after school not only makes children feel loved, but helps in the learning process. What better way to reinforce this concept than by passing on baking skills from one generation to the next. Its easy to teach children how to measure the ingredients, shape the cookies and use a timer for the baking. And you can reinforce their math lessons when you demonstrate relationships, such as of a cup plus how one-ha- lf of a cup equals three-fourtone-four- th hs cup Butter Flavor Crisco shortening cups firmly packed light brown sugar egg cup milk teaspoons vanilla cups quick oats, uncooked flour cup teaspoon baking soda teaspoon salt teaspoon cinnamon cup raisins cup coarsely chopped walnuts se Yi Yi Ya 1 1 1. Heat oven to 375F. Grease baking sheets with shortening. 2. Combine shortening, brown sugar, egg, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. 3. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed just until blended. Stir in raisins and nuts. 4. Drop rounded tablespoonfuls of dough 2 inches apart onto baking sheet. 5. Bake one baking sheet at a time at 375F. for 10 to 12 minutes, or until lightly browned. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Place sheets of foil on countertop. Remove cookies to foil to cool completely. MAKES ABOUT 2Vi DOZEN COOKIES Ultimate Sugar Cookies U. No-Ba- Chocolate Caramel Bars ke 2 cups chocolate chips (12 ounce bag) Ya cup Crisco (or Butter Flavor Crisco) semi-swe- ut 5 cups crispy rice cereal et 1 1 cups Milk Duds candy (10 ounce box) tablespoon water shortening 1. Grease 13 x 9 x pan with shortening. bowl. 2. Combine chocolate chips and shortening in large microwave-saf- e Microwave on HIGH for 1 minute. Stir vigorously. If necessary, microwave on HIGH an additional 30 seconds at a time, stirring vigorously after each heating, just until chips are melted. 3. Pour cereal into melted chip mixture. Stir until thoroughly coated. bowl. 4. Combine Milk Duds candy and water in medium microwave-saf- e Microwave on HIGH for 1 minute. Stir vigorously. If necessary, microwave on HIGH an additional 30 seconds at a time, stirring vigorously after each heating, until caramel is pourable. Fold caramel mixture into chocolate coated cereal. one-four- th Educators now believe that the time parents spend with children of a cup. Since this shortening is stored in the it soften, so baking a batch need let to never pantry, you of cookies as a treat for the whole class can be spontaneous. Not only will the time spent be important, but all the children will love the results the next day! r These cookies, made with Crisco shortening, bake up high and stay soft and chewy just the way kids like them. And Crisco has 50 less saturated fat than butter both baking fats Va ch '4-in- ch ch ch CAUTION, CARAMEL MAY BE HOT. 5. Pour and spread into greased pan. DO NOT PRESS, SURFACE SHOULD APPEAR ROUGH. Cool in refrigerator for 30 minutes or until chocolate is set. Bring back up to room temperature. Cut into bars about 2x2 inches. I I t I I I I I I MAKES ABOUT 2 DOZEN BARS I Note: Caramel bowl is easier to clean when caramel is warm. I I I MAKES ABOUT 3 TO 4 DOZEN COOKIES I I I Butter Flavor Crisco is artificially flavored. a I |