Saturday, October 14, 2006
autumn colours
Leaves are starting to change colour now.. lovely.
Tried making puding jagung - 2 questions (1) is the surface supposed to be smooth or not - mine was like Mars surface (2) why jagung tak lekat - i had no corn in cream, so used corn in salt water. And - finally found recipe for chewy and thick choc chip cookies. i'll post it once i type it out.
Sheen, I hope you don't mind that I put the choc chip cookie recipe here... senang nak cari nanti. http://www.sunset.com/sunset/Premium/Food/1995/12-Dec/Cookies1295/ChocChip1295.html#1
Thick, Soft, and Chewy Chocolate Chip Cookies
Cooking time: About 7 minutes per pan
Prep time: About 10 minutes
Makes: About 18 cookies1
1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1/4 lb.) butter or margarine, at room temperature
3/4 cup firmly packed brown sugar
1/2 teaspoon vanilla
1 large egg
1 package (6 oz.) or 1 cup semisweet chocolate chips
1/2 cup chopped nuts (optional)
1. Mix flour, baking soda, and salt.
2. Beat butter, sugar, and vanilla with a mixer on medium speed until well blended. Beat in egg, mixing well. Add flour mixture, and beat slowly to incorporate, then beat to blend well. Stir in chocolate chips and nuts.
3. Drop batter in 2-tablespoon portions about 2 inches apart on baking sheets.
4. Bake in a 400° oven until edges of cookies are brown but an area about 1 inch wide in the center is still pale, 6 to 7 minutes. If using 2 pans in 1 oven, switch positions at half-time.
5. Let cookies cool on pan about 5 minutes, then transfer to racks with a spatula. Serve warm or cool. Store airtight up to 8 hours, or freeze for longer storage.
Per cookie: 160 cal., 46% (73 cal.) from fat; 1.7 g protein; 8.1 g fat (4.8 g sat.); 22 g carbo.; 124 mg sodium; 26 mg chol.
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2 comments:
Dunno about why the jagung tak lekat, but re the look of pudding jagung, i prefer the non smooth mars lookalike one ;o)
can't wait for the choc chip cookies recipe!
Rita, here is the recipe for the choc chip cookie.
http://www.sunset.com/sunset/Premium/Food/1995/12-Dec/Cookies1295/ChocChip1295.html#1
Thick, Soft, and Chewy Chocolate Chip Cookies
Cooking time: About 7 minutes per pan
Prep time: About 10 minutes
Makes: About 18 cookies
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1/4 lb.) butter or margarine, at room temperature
3/4 cup firmly packed brown sugar
1/2 teaspoon vanilla
1 large egg
1 package (6 oz.) or 1 cup semisweet chocolate chips
1/2 cup chopped nuts (optional)
1. Mix flour, baking soda, and salt.
2. Beat butter, sugar, and vanilla with a mixer on medium speed until well blended. Beat in egg, mixing well. Add flour mixture, and beat slowly to incorporate, then beat to blend well. Stir in chocolate chips and nuts.
3. Drop batter in 2-tablespoon portions about 2 inches apart on baking sheets.
4. Bake in a 400° oven until edges of cookies are brown but an area about 1 inch wide in the center is still pale, 6 to 7 minutes. If using 2 pans in 1 oven, switch positions at half-time.
5. Let cookies cool on pan about 5 minutes, then transfer to racks with a spatula. Serve warm or cool. Store airtight up to 8 hours, or freeze for longer storage.
Per cookie: 160 cal., 46% (73 cal.) from fat; 1.7 g protein; 8.1 g fat (4.8 g sat.); 22 g carbo.; 124 mg sodium; 26 mg chol.
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