Is A GRAVESTONE Recipe For Cookies Any Good?
Naomi Odessa Miller-Dawson made cookies were so good that her family thought her memory would be best served, by engraving her famous cookie recipe on her gravestone. So in Mrs. Miller-Dawson's memory, let's make them! #emmymade #gravestone #cookies
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To find links to the tools and books I use in the kitchen visit my Emmymade Amazon shop:
Sawa Cookie Press:
Jerky Gun:
Chapters:
00:00 Intro
0:14 What are we making?
0:30 Recipe background.
0:54 About spritz cookies.
2:12 Explaining how the cookie press works.
3:26 Making the dough.
6:52 Filling the press.
8:21 Pressing the cookies.
10:12 Sprinkles.
13:04 Tasting.
This video is NOT sponsored. Just baking cookies.
Kuhn Rikon cookie press (Amazon affiliate link):
Disclaimer:
Some of the above links are Amazon affiliate links from which I receive a small commission on each sale at no extra cost to you. Thanks so much for the support. ????????
Music courtesy of Epidemic Sound, and 'Sprightly' from iMovie. You've made it to the end -- welcome! Comment: Sprinkles, more sprinkles.????
Abuelita Horjarascas Cinnamon Sugar Cookies / Melting Moments / Almond Mexican Wedding Cookies ????
Three of my favorite cookie recipes
Hi everyone! ????????♀️ Thank you ???????? for tuning in! ☺️ Today I’m excited to share 3 of my favorite cookie ???? recipes ???? with you.
I have all 3 recipes in one video and I broke them down into 3 videos as well. Feel free to check them out and let me know what you think.
Lots of ???? ???? from my home to yours ????????
1st Recipe:
Melting Moments Snowball ❄️ Cookies ????
1.5 Cups butter ???? room temperature
2 Tsp. Vanilla
1 Cup powdered sugar
Cream together well.
1 Cup cornstarch (This makes the cookies light and airy melt in your mouth ????)
Cream altogether well. Then add
2 Cups flour
Blend altogether, then refrigerate for 1 hour. Remove after 1 hour and shape into 1” balls. Place 1” apart. Bake at 375 degrees for 15 mins. Depends on your oven and where you live.
After cookies are done, roll in powdered sugar right away white it’s warm. This helps sugar to stick to the cookies.
2nd Recipe:
Almond Mexican Wedding Cookies ????
2 Sticks butter ???? soften
1/2 Cup sugar
1 Tsp. Almond extract
Blend for 3 mins. Until butter turns white & creamy.
2 Cups flour
1/2 - 3/4 Cup crushed almonds
Mix altogether. Use 1” cookie scoop and place on baking sheet.
Bake at 360 degrees for 20 mins. Remove from oven and coat with powdered sugar.
3rd Recipe:
Abuelita Horjarascas Mexican Cinnamon Sugar Shortbread ????
2 Sticks butter ???? soften
1/2 Cup sugar
1 Tsp. Vanilla
1 Tsp. Cinnamon extract
Blend for 3 mins. Until butter turns white & creamy.
2 Cups flour
3 Tbs. cocoa powder
Mix altogether. Use 1” cookie scoop and place on baking sheet. Bake at 360 degrees for 15 - 20 mins.
Coat with cinnamon sugar
1/2 Cup sugar
1/2 Tsp. Cinnamon
Music ????
Butterfly ???? by Sleepy Fish ????
Album ???? Everything Fades to Blue
(Great Album)
Disclosure: I do not receive any compensation for promoting anything. I just enjoy using them.
490 Blue Ribbon Recipes cooking
490 Blue Ribbon Recipes
By Lane Sheridan
you can download this book for free from the link below THIS video
To Read Online Click Here:
TO DOWNLAD STORY CLICK HERE:
Book Synopsis
Blue Ribbon Recipes, 490 Award Winning Recipes is the very best of recipes from state fairs around the United States of America. From cakes and cookies and breads to jellies and main dishes this one cookbook has it all and you can't go wrong with a recipe that has been a winner in a state fair competition. Inside you will find recipes from the past as well as some of the newest creations that will surely please your family and friends.
Here are a few with page numbers:
12. 'Thyme' For Biscuits
13. 1776 Coffee Cake
14. 1986 Winner Praline Cookies
15. 1986 Winner: Almond Thumbprint Cookies
16. 1986 Winner: Butter Crisps
17. 1986 Winner: Chocolate Covered Cherry Cookies
18. 1986 Winner: Coconut Joys
19. 1986 Winner: Impatient Person's I'm Hungry Cookies
20. 1986 Winner: Praline Cookies
21. 1986 Winner: Rolled Animal Cookies
22. 1986 Winner: Sirups Kager (Danish Brown Spice Cookies)
23. 1988 1st Place: Fay Kuhn's Thumbprints
24. 1988 2nd Place: Pat Egan's Christmas Tree Cookies
25. 1988 3rd Place: Gloria Heeter's Best Gingerbread Cookies
26. 1989 1st Place: Melt Aways
27. 1989 2nd Place: Great-Grandma's Gingerbread Cookies
28. 1989 3rd Place: Cinnamon Toffee Bars
29. 1989 Honorable Mention: Butter Cookies You'd Eat In A Dre
30. 1989 Honorable Mention: Dottie's Mexican Wedding Cookies
31. 1989 Honorable Mention: Jelly Christmas Eyes
32. 1990 1st Place: Nut Crescents
33. 1990 2nd Place: Mom's Sugar Cookies
34. 1990 3rd Place: Shortbread Sheep
35. 1991 1st Place: Caramel Pecan Treasures
36. 1991 2nd Place: Oma's Almond Cookies
37. 1991 3rd Place: Christmas Ginger Cookies
38. 1992 1st Place: Gingerbread Bears
39. 1992 2nd Place: Pecan Tassies
40. 1992 3rd Place: Chocolate Mint Sticks
41. 1993 1st Place: Ginger Cookies
42. 1993 2nd Place: Mozart Cookies
43. 1993 3rd Place: Empires
44. 1993 3rd Place: Springerle
45. 1993 Gravenstein Apple Fair - Apple Pie Grand Champion
46. 1994 1st Place: Rumprint Cookies
47. 1994 2nd Place: Surprise Packages
48. 1994 3rd Place: Kolachkes
49. 1995 1st Place: Swedish Spice Cookies
50. 1995 2nd Place: Brown Butter Maple Spritz
51. 1995 3rd Place: Christmas Rocks
52. 1995 4th Place: Friendship Cookies
53. 1995 5th Place: Joan's Little Joys
54. 1996 1st Place Winner: Chocolate Shots
55. 1996 2nd Place Winner: Shortbread Cookies
56. 1996 Honorable Mention: Kourambiethes (Almond Shortbread)
57. A To Z Veggie Casserole
58. Alaskan Snow Pie
59. Almond Apricot Coffee Cake
60. Almond Mice Cookies
61. Almond Pie
62. Almond Wow!! Pound Cake
63. Almond-Cashew Bars
64. Aloha Cake
65. Angel Pie
66. Annette's Chocolate Bars - Annette Schaefer
67. Apple Bars - Mary Ann Benrud
68. Apple Bread
69. Apple Custard Pie
70. Apple Harvest Blondies
71. Apple Nut Cake
72. Apple Pecan Pie
73. Apple Pie
74. Apple Quick Bread
75. Apple Rhubarb Bread
76. Apple Strudel
77. Applesauce Torte
78. Applesauce Walnut Bread
79. Apricot Nut Cookies
80. Apricot Pie 1
81. Apricot Tea Tart
82. Apricot Turnover Cake
83. Artichoke Crab Paella - Kristen Farrar Davis
84. Aunt Jo's Bavarian Apple Torte
85. Autumn Glory Pie
86. Avocado Pie
87. Avocado, Citrus, Jicama, And Persimmon Salad
88. Baby Artichokes And Sausage Rigatoni
89. Baby Cradles
90. Baby Nathan Bars
91. Baked Chicken With Banana Stuffing
92. Baked Green Banana Duckunoo
93. Baklava
94. Bamboo Boat Arawak
95. Banana Mars Soup
96. Banana & Fish Tea
97. Banana & Pineapple Salad W/Lemon French Dressing
98. Banana & Shrimp Curry
99. Banana A La Creole
100. Banana And Bacon Skewer
Please click Like for this video, make a subscription to this channel, and activate the bell button to make all the videos, and do not forget to share this video so that the benefit will be spread to all people in the world
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Amanda Hesser's Go-To Almond Biscotti | The Secret Sauce with Grossy Pelosi
ALMOND BISCOTTI: In this episode of The Secret Sauce with Grossy Pelosi, we visit Food52 founder Amanda Hesser's home kitchen to bake up a batch of crispy almond biscotti!
There was a period in the 1990s when, if you went to my mom’s, grandmother’s, or sister’s house, you’d find the cookie jar filled with Corby Kummer’s biscotti. We made it so often that we considered starting a business around it. The recipe produces a sticky dough that challenges you to summon your fastest scraping and folding moves; our plan was to produce and shape the sticky mass and sell it frozen so that home bakers would have the satisfaction of twice-baking the biscotti without having to deal with the messy dough. We never started the business but we continue to this day to make the biscotti, especially around the holidays. ~Amanda
CHAPTERS:
00:00 - Introduction
00:55 - Preparing the Ingredients
02:27 - Making the Dough
05:27 - Shaping and the First Bake
07:30 - Cutting and the Second Bake
08:58 - Taste Test!
THE RECIPE:
Ingredients:
1 cup (140g) whole, unblanched almonds
Butter, for baking sheet
2 cups (250g) unbleached all-purpose flour, more for baking sheet
1 cup (200g) granulated sugar
1 teaspoon baking soda
1/2 teaspoon fine sea salt
3 large eggs
1 teaspoon pure vanilla extract (optional)
Directions:
Step 1
Heat the oven to 350°F (180°C).
Step 2
Spread the almonds on a baking sheet and bake for 5 to 7 minutes, until they are toasted and beginning to release their oil. A good indication that they are done is when you can smell them. Remove from the oven and let them cool completely. Lower your oven temperature to 300°F (150°C).
Step 3
Butter and flour a large baking sheet. Mix the 2 cups flour, sugar, baking soda, and salt in a large bowl. Scoop out 1/3 cup (43g) and set aside. In a separate bowl, lightly beat the eggs with a fork and stir in the vanilla. Make a well in the center of the dry ingredients and pour in the egg mixture. Gradually draw in the dry ingredients, mixing the dough until it begins to clump together in a shaggy mess. Do this as quickly and lightly as possible. You do *not* want to work the flour, you just want the dough to hold together. A pastry scraper helps to gather the unwieldy dough. Dust a work surface with the reserved dry ingredients. Turn out the dough onto the work surface. Gather it into a disk using the pastry scraper, and knead it lightly to help it cohere. Let it rest for 5 minutes.
Step 4
Pat out the dough into a rough 7 x 5-inch (17 x 13-cm) rectangle and press in the almonds. Adding the reserved flour mixture when needed, fold the dough like a business letter, and cut in half lengthwise with a pastry scraper. Flour your hands and gently roll each half into a long rope about 2 inches (5 cm) thick. Transfer one rope to the baking sheet and pat it lightly to flatten to 1/2 inch (1.2 cm) thick. Repeat with the other half, making sure that the halves are at least 3 inches (7.5 cm) apart on the baking sheet. (Otherwise they will grow together in the oven.) Bake for 45 to 50 minutes, until lightly browned and cooked through. It should feel almost bready when pressed with a finger.
Step 5
Immediately after removing from the oven, use a spatula to transfer each half to a cutting board. Using a large chef's knife and working in firm downward motions, cut each half diagonally into 1/2-inch (1.2-cm) slices. Lay the slices, cut-sides down, on the baking sheet and return to the oven to dry and toast, 15 to 20 minutes. Cool on baking racks. These cookies improve with age, and if stored in a cookie jar or tin, they will keep for several weeks.
PRODUCTS FEATURED IN THIS VIDEO:
Rosti Pebble Margrethe Nested Mixing Bowl Set:
Nordic Ware Aluminum Baking Sheet:
MORE ABOUT THE SECRET SAUCE:
Join host and Food52 Resident Dan “Grossy” Pelosi as he joins community members in their own kitchens, uncovering heirloom family recipes, hearing the heartwarming stories behind them, and learning how to make how to make each special dish:
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