jaye Profile - Allrecipes.com (10091876)

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jaye


jaye
 
Home Town:
Living In:
Member Since: Feb. 2007
Cooking Level: Intermediate
Cooking Interests: Stir Frying, Slow Cooking, Asian, Mexican, Italian, Mediterranean
Hobbies: Gardening, Hiking/Camping, Camping, Reading Books, Charity Work
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Jaye
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Recipe Reviews 15 reviews
Best Big, Fat, Chewy Chocolate Chip Cookie
I have been using this recipe for almost a year, and I love it. If you make the dough and freeze it in cookie size portions, then you can have ready to bake cookies in no time. This recipe makes about 36 cookies for me. I make the dough then bake about 6 cookies and flash freeze the rest of the dough on a cookie sheet for about 15 minutes. I take the half-frozen dough out of the freezer and roll it into a tight 1-1 ½ inch balls and toss in a freezer bag. Later in the week if I want cookies I place the frozen dough balls on the cookie sheet at 350 and bake for 12 minutes. (I like my cookies a little doughy) These are even better with pecans in them. GREAT RECIPIE!!!

2 users found this review helpful
Reviewed On: Aug. 24, 2009
Easy Sugar Cookies
These were really bland! Yes they were super easy to make, but taste is the most important thing at our house. Will not make again. Sorry.....

2 users found this review helpful
Reviewed On: Aug. 3, 2009
Amish Bread
Very Easy!!! I don't have a bread machine so I used my Kitchen Aid mixer. I converted the measurements to grams because I think it is faster and easier to make in the future. I just set the mixing bowl on the scale and then zeroed it out to add the next ingredient. I also proofed the yeast in the water before I mixed it all up. 345 grams of flour 57 grams of oil 4 grams of yeast 50 grams of sugar 3 grams of salt 270 grams of water I did have to add more flour once I started to mix it up. I just let it raise in the mixer then let it rise for 30 minutes. Then I flipped the mixer on again for a few minutes. Let the dough rise again for 30 minutes. Then kneaded the dough for a few minutes and put in a greased bread pan covered and let it rise for 30 more minutes. Then baked for 25 minutes. It was SO tasty. We ate the whole loaf in 3 hours.

10 users found this review helpful
Reviewed On: Jul. 28, 2009
 
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