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| Pastries and Baking General General discussion forum for all pastry and baking topics. |
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#1
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| I got a wonderful peanut butter cookie recipe on the Paula Deen cooking show. The recipe calls for: 1c peanut butter 1c sugar 1 egg 1t baking soda The cookie is wonderful but mine turn out a little dry and crumbly. How can I slightly moisten the cookie? thanks Last edited by Chris_C : 02-15-2007 at 08:48 AM. Reason: mispelled word |
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#2
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| Chris, The recipe is wonderful? but they turned out dry and crumbly? I think too many times we like to play chef and start tweeking formulas. I always found it best to look for a formula that fits your needs. Just my 2 cents. Chris, I'm not going to delete the above, but I just flipped back to your post and it sounds like you like the flavor but not the texture. I would look for a formula that has a little shortening in it. Anything else like using white and brown sugar, adding other ingredients will alter the flavor. HTH pan |
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#3
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| Thanks for your input. I think I'll try adding a little butter to the existing recipe since it took me forever to find a peanutty flavor that I like and that reminds me of my mom's. |
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#4
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| At what time/temp are you baking the cookies. I have a similar recipe (coincidentally from PD) that calls for 350-degrees @ 12-minutes. Shel |
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#5
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| My recipe calls for 10 minutes at 350. What do you think of adding 1/2 stick of butter? |
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#6
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#7
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| Butter might not help with dry and crumbly. Might want to try a little shortening. or the running advice here, is buttermilk will cure any problem with a recipe but I wouldn't try that with peanutbutter. |
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#8
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| this doesnt sound like a Paula recipe! are you sure there is no butter and its not deep fried and coated in nacho cheese? ![]() |
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#9
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| Quote:
Shel |
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#10
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| I've used a similar recipe for years for the best flavored peanut butter cookies I've ever had EXCEPT the recipe I was given was only three ingredients, i.e., 1 c peanut butter, 1 egg and 1 c sugar (baked at 350 degrees for 10 minutes). I'm not sure you'd want to add butter to the recipe. The peanut butter I use is Jiff's creamy. Before you start adding more oil/butter... suggest you try making the cookies a bitt flatter. I found my cookies crumbled easier if they were too thick. |
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#11
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1 cup peanut butter, creamy or crunchy 1 1/3 cups baking sugar replacement 1 egg 1 teaspoon vanilla extract I'll grind the peanut butter fresh - the machine at the store gives a grind between smooth and chunky that I like. No additives in the resulting peanut butter, no salt either, plus it's less expensive than commercial jarred peanut butter - and organic as well. You can probably do the same thing at home in a food processor. Shel |
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#12
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| Jif peanut butter is not really peanut butter. It's a peanut-flavored hydrogenated oil. Got a food processor? Make your own fresh peanut/hazelnut/almond/etc butter in just seconds. ![]() |
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#13
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Are the more contemporary recipes designed to accomodate prepared foods? How much might results change when using fresh made natural ingredients? Shel |
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#14
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I know the Betty Crocker cookbooks insist on shortening and I refuse to use shortening, so I don't use the recipes. Time to haul out the McGee book again. |
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#15
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| I've made her "magical peanut butter cookies" a few times. I am not supposed to eat much of any kind of sugar, so it satisfied my sweet tooth. Yes, it's crumbly. Unlike real sugar, Splenda doesn't act like a liquid in this recipe- but it does give some structure to the cookie in the absence of flour. Here's the recipe I used: Magical Peanut Butter Cookies Recipe courtesy Paula Deen Show: Paula's Home Cooking Episode: Healthy Cooking 1 cup peanut butter, creamy or crunchy 1 1/3 cups baking sugar replacement (recommended: Splenda) 1 egg 1 teaspoon vanilla extract Preheat the oven to 350 degrees F. Grease a large baking sheet. In a mixing bowl, combine the peanut butter, 1 cup sugar replacement, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar replacement. Cool slightly before removing from pan.
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