Jellybean68 Profile - Allrecipes.com (188198322)

cook's profile

Jellybean68


Jellybean68
 
Home Town: Manville, New Jersey, USA
Living In: Bridgewater, New Jersey, USA
Member Since: Jun. 2013
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Italian, Southern, Dessert, Quick & Easy
Hobbies: Walking, Reading Books
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About this Cook
I'm a baby boomer born in 1950 who grew up with Wonder Bread, Velveeta, Hostess Twinkies, and all the other cool delights of the time.
My favorite things to cook
I love desserts, especially cheesecakes, bread puddings, and anything chocolate. I love comfort food, like meatloaf, baked macaroni and cheese, and casseroles. You won't find me anywhere near vegetables, salads, or any green foods. Green Jell-O is acceptable, however.
My favorite family cooking traditions
Thanksgiving and Christmas are special times for me and my son.
My cooking triumphs
I've made Christmas cookie trays featuring a dozen kinds of cookies beautifully arranged, as well as gorgeous cheesecakes.
My cooking tragedies
The worst thing I ever made was a vile concoction called "Chicken Aloha" which I got from the label on a can of cream of coconut. I threw it out and got McDonald's.
Recipe Reviews 1 review
Flourless Peanut Butter Cookies
I'm not crazy about peanut butter cookies, but I LOVE these. I had a feeling they would be awful because of the lack of flour, but they were absolutely delicious. Soft, chewy, super easy. I mixed them up using a hand beater , formed the dough into a ball, and let it chill in the refrigerator for about 10 minutes to firm it up. The dough will seem oily, but don't worry about it. I rolled them in 1" balls and put them on cookie sheets lined with parchment paper, then flattened them slightly with a dinner fork to make a crisscross pattern , then sprinkled them lightly with Wilton white sparkling sugar. I baked them at 325 degrees, not 350, for about 10 minutes, just until they were set. They will look underbaked, but they will firm up after you take them out of the oven. It is essential to let these cookies cool completely on the cookie sheets before you remove them, otherwise they will fall apart. Because I used parchment paper, it was super easy to take the cookies off the sheets. I didn't even have to use a spatula, just picked them up off the sheets with my hand. These cookies are keepers! Will make again.

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Reviewed On: Dec. 21, 2013
 
Cooks I Like view all 1 cooks I like
Cooking Level: Intermediate
About me: I'm a baby boomer born in 1950 who grew up with… MORE
 
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