A Meal For Pennies -- Flour Soup | HARD TIMES
Let's try making flour soup. ???????????? New videos every Thursday & Saturday, 8:00 PM EST! ????
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I adapted the recipe Toast Flour Soup from 'The Mennonite Community Cookbook' by Mary Emma Showater.
Chapters:
00:00 Intro
0:19 Introducing the recipe.
0:38 Mennonite Community Cookbook.
1:17 Speculating on the recipe's origins.
2:26 Toasting the flour.
3:06 Adding butter.
4:30 Roux not roo.
5:21 Adding milk.
5:44 Making lumps.
6:24 S & P.
7:24 Mushroom soup confession.
8:17 Tasting.
Mennonite Community Cookbook by Mary Emma Showater (Amazon affiliate link):
Le Creuset (Amazon affiliate link):
This video was made in partnership with GlassesUSA.com. #ad #sponsored
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: Pink pickled peppers plop perfectly.
How To Make Thumbprint Cookies
These classic thumbprint cookies are made with a simple sugar cookie dough, rolled in sparkling sugar, and then indented and filled with your choice of jam!
↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓
Full Printable Recipe:
Chocolate Bourbon Filling:
Ingredients
1 cup unsalted butter softened to room temperature (226g)
1/3 cup sugar (70g)
1/3 cup light brown sugar, tightly packed (70g)
1 large egg yolk
3/4 teaspoon vanilla extract
2 1/4 cup all purpose flour (280g)
2 teaspooons cornstarch
1/2 teaspoon salt
1/2 cup sugar for rolling (optional)
1/3 cup jam or preserves flavor of your choice -- I used raspberry preserves for this recipe (105g)
Instructions
00:00 Introduction
00:25 Place butter in the bowl of a stand mixer (you may instead use a large bowl and an electric hand mixer) and beat until creamy.
Scrape down the sides of the bowl, add sugars, and beat, gradually increasing mixer speed to medium-high until ingredients are well-combined (about 30-60 seconds).
Add egg yolk and vanilla extract and beat well.
01:44 In a separate bowl, whisk together flour, cornstarch, and salt.
02:16 With mixer on low speed, gradually add flour mixture to wet ingredients until completely combined. This dough will seem very dry and crumbly, so be sure to pause occasionally to scrape the sides and bottom of the bowl. If it starts to strain your mixer you can use your hands to finish working the dough together.
02:56 Scoop cookie dough into 1 Tablespoon-sized balls and roll very well (so that the dough is round and there are no cracks/seams in the cookie dough -- this will help keep your thumbprints from cracking).
Roll in granulated sugar (if using) and place on a wax-paper covered plate or small cookie sheet. Use your thumb or the rounded back of a teaspoon to gently press an indent in the center of the cookie dough. Repeat until all of the dough has been used.
Transfer cookie dough to freezer and chill for 30 minutes.
04:54 Once dough is done chilling, preheat oven to 375F (190C) and place your jam in a small microwave-safe bowl. Heat briefly (about 5-10 seconds) or until jam is not hot but is no longer firm and is easy to stir.
Spoon jam into each thumbprint, filling each indent to the brim.
06:05 Once oven is preheated, place cookies at least 2 apart on a parchment paper-lined cookie sheet and bake on 375F (190C) for 11 minutes or until edges are just beginning to turn golden brown.
Allow cookies to cool completely on baking sheet before enjoying.
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Move over ice cream – butter pecan cookies are taking over! Recipe link in comments! #butterpecan
Peanut Butter Fudge
This quick and easy peanut butter fudge recipe is rich, creamy, and melts in your mouth for an amazing salty-sweet treat. You can make it in just 10 minutes with three ingredients, it's perfect for the holiday season and it makes a great gift too.
RECIPE:
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2 Thanksgiving Cookies! | Pecan Pie Thumbprint Cookies and Peanut Butter Chocolate Meltaways!! YUM!
These two Thanksgiving inspired cookies are awesome crowd pleasers! I'll walk you through making and baking both. Let me know in the comments below if you plan on trying either of these. I'd love to hear what you think! Happy Thanksgiving to you and your loved ones!!
#food #holiday #thanksgiving
✨ Pecan Pie Thumbprint Cookies ✨
Ingredients:
Cookie Dough:
1 cup butter, softened
1/2 cup sugar
1 tsp vanilla extract
2 and 1/4 cup all-purpose flour
Pecan Pie Filling:
1/3 cup brown sugar
1/4 cup light corn syrup
1 tbsp melted butter
1/2 tsp vanilla extract
3/4 cup chopped pecans
Directions:
To a bowl, add in the butter and sugar. Mix until combined. Add in the vanilla and mix. Lastly, add in the flour and mix until nice and smooth.
Using a cookie scooper, scoop out about a tablespoon's worth of cookie dough. Roll it into a ball and place it on a parchment lined baking sheet.
Grab a teaspoon size measuring spoon and, with the back of the measuring spoon, gently yet firmly press down into the center of the cookie ball to create a well for the filling. It helps if the back of the teaspoon is coated in sugar to prevent it from sticking to the dough ball.
To make the filling, add all of the filling ingredients to a bowl and mix together. With a teaspoon size measuring spoon, scoop out some filling and place it into the well of each cookie. Gently tap the filling down.
Into the oven at 350 degrees for 20 minutes. Move to a wire rack to completely cool and enjoy!
✨ Peanut Butter Chocolate Meltaway Cookies ✨
Ingredients:
Cookie Dough:
10 tbsp butter, softened
1/2 cup peanut butter, smooth
1/2 cup powdered sugar
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/4 cup cornstarch
1/2 tsp salt
For the Icing:
4 oz semi-sweet chocolate
2 tbsp milk
2 tbsp peanut butter
3/4 cup powdered sugar
Directions:
To a large bowl, beat the butter and peanut butter until creamy. Add in half of the powdered sugar, beat until light and fluffy. With a spatula, scrape the sides and add in the remaining powdered sugar and mix again. Add in the vanilla extract and mix.
To another bowl, measure in all of the dry ingredients. Slowly add in the dry ingredients to the peanut butter mixture, preferably in three batches at a time. Once done mixing, refrigerate for 1 hour.
To a parchment lined baking sheet, using a tablespoon size measuring spoon, scoop out some dough, roll it into a ball and gently flatten it with the bottom of a measuring cup.
Bake at 350 for 11-13 minutes or until lightly brown on the edges. Let cookies cool on a wire rack.
To make the icing, combine the chocolate, milk and peanut butter. Microwave until smooth, stirring every 20 secs or so. Once melted, add the powdered sugar and stir to combine. Spoon the mixture onto each cookie. Quickly sprinkle the top of the chocolate with chopped peanuts before the chocolate has a chance to fully set.
Music by Epidemic Sound
Pecan Sandies Recipe | The Most Delicious Cookies!
These easy Pecan Sandies are a crisp and buttery cookie chock full of crunchy delicious pecans that only takes a few minutes to make. Perfect for your next cookie platter or dunking into a glass of milk!
RECIPE:
If you didn’t know, pecan sandies are crisp shortbread cookies full of toasted pecans that melt in your mouth with the most satisfying crunch. It’s a very easy recipe with dough you can freeze months ahead for on demand cookies later!
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