2 c Unsalted softened butter or -margarine 6 tb Confectioners' sugar 2 Egg yolks 4 c Flour, sifted before Measuring 1 c Ground or finely crushed Almonds, pecans or walnuts Mmmmm
:
topping
:
How To make 1990 1st Place: Nut Crescents's Videos
KFC Exposed
The truth behind what your eating
The $125 MILLION cookie recipe: Does it actually work?
This is one of the most controversial cookie recipes because it was patented. The owners of the patent successfully sued and won $125 million by enforcing the cookie recipe patent (US4455333A) in court back in 1989. Luckily this expired back in 2001 so I can put this recipe to the test without the risk of being taken to court!
The innovation in this recipe is in how the cookie dough is made. It uses 2 different types of dough to make make sure it stays crispy and chewy for longer.
Chapters:
00:00 - The $125 Million Cookie Recipe 00:27 - Why was a cookie patent needed? 01:09 - Why cookies have short shelf life? 01:45 - What did the patent protect? 02:24 - Testing the recipe 03:34 - The patented part of the recipe 04:07 - Does it work? 04:45 - Results after a few days 06:15 - Research & Reference Materials
US Patent for the cookie recipe: Cooking For Geeks by Jeff Potter:
Recipe for Chewy Cookie Dough:
All Purpose Flour: 170g Baking Soda: 0.5 tsp Salt: 0.5 tsp Corn Starch (Corn Flour in the UK): 12g Golden Syrup: 88g Light Brown Sugar: 100g Vanilla Extract: 5ml Butter: 113g Chocolate Chip: 150g Egg: 1 Medium
He Took A Photo Of His Pregnant Wife, But When He Saw The Photo
Photographs at first glance innocuous and which reveal mysterious, incredible and frightening things. Here are the stories of those shocking and creepy photos!
Let’s Make Croissants! Classic French Croissants & Pain au Chocolat
Oh my goodness! Are you ready to welcome the taste of France into your kitchen and everyday weekly routine? I say, why not give it a go.
Since 2019 I have been making my own croissants every two months and enjoying one (sometimes two) each Sunday morning, one of my favorite weekly rituals. Hot out of the oven each week, and only having to make them every couple of months, it is a simple recipe that will leave you feeling as though you have savored a taste of France even if you aren’t on its terra firma.
Now you may be asking yourself, didn’t you already share this episode about how to make croissants in a previous season, and you would be correct – season 2, episode 6 to be precise, but since then, I have made this recipe nearly 40 times and have found ways to shorten the amount of time it takes to make it while keeping the quintessential butteriness and flakiness, and want to share with you today.
Making both the classic French croissant as well as the chocolate croissant, better known as le pain au chocolat, this truly is a fail-safe and super simple recipe, adapted from a French baker who joined Julia Child on her PBS cooking series, Baking with Julia in the 1990s. I will talk all about that and more in today’s episode.
Let’s get to the episode, shall we!
Find the recipe to easily print out at Explore all of the episodes of Season 6 of The Simply Luxurious Cooking Show here -
Pillsbury Dough Boy Crescent Rolls Christmas (1987)
We Now Understand Why Frank Is No Longer On American Pickers
Watch the video to see why Frank is no longer on American Pickers!