ThreadCula said:

i make christmas cookies with a glaze-type frosting on it, and except for my 7-year-old nephew,people usually like them!!
he not really used to eating cut-out cookies from me..
you can start with 2 cups powdered sugar,a teaspoon of vanilla..
and add milk til it spreads easy without running...i've always made the Xmas cookies with this frosting,not the thicker ones..
in all this time my nephew's been the only one to say he didn't like them...
the others??
when i asked him, he said they were 'almost nasty' and when i asked him if i should stick to chocolate chip cookies..
he looked at me as serious as could be and nodded yes...

SUPRMAN said:

You make your own champagne?

lol

dannyd5050 said:

It's from that god awful movie Cabin Fever. lol As far as the kitchen, I'd be lucky that my microwaved stuff comes out right.

ThreadCula said:

Can you still make banana nut bread?

peb319 said:

Yum!!! Thanks! I will try that.

AnckSuNamun said:

Damn...I thought I'd make it through '09 without someone mentioning BNB.

I can't cook anything that includes honey in the ingredients due to severe allergies, so I substitute it with other condiments. Apart from that I'm a gem in the kitchen and make delicious port pancakes.

ThreadCula said:[quote]

peb319 said:

Oh no.....you'll never live that down. Muhahahahahaha.

PanthaGirl said:

That sucks. I use honey all the time. Sometimes I'll even eat a spoonful by itself.

AnckSuNamun said:

Yah it's airborne as well so the smell alone makes me dry retch. Keep those spoonfuls away from me is all

I know this makes me sound really dumb, but no matter how careful I am or how hard I try I CANNOT make a decent fried egg.

Either the egg gets crunchy around the edges (heat too high, I know), or when I flip the egg over, the yolk breaks and the white sticks in places and rips apart.

dannyd5050 said:

I woke up Sunday morning and made myself some blueberry pancakes They never come out perfectly (weird shapes,lol) but they tasted good!

I can't make pancakes really good


I'm terrible at baking

Eggplant parmeageana I can't cook it or I can't spell it.

Mine always comes out oily?

pretty much anything i try to cook comes out pretty good or great. I'm not one to usually toot my own horn(I cant stretch that far...,) but I've watched enuff episodes of that alton bro...Good Eats to give me some of the behind the scenes, chemestry info i need. I even substitute a lot(cuz some foods I Just dont like, but the recipie is good. And NO, i don't cook by measurements on a recipie(unless u got to), I go by feel and what i like. One of my ex's was amazed at the pancakes that came out of a pan that had continually failed her w/ pancakes. toot toot!

Teacher said:

Same.

JuliePurplehead said:

This is the easiest and best Sugar Cookie I've ever made. I have my brother making them now. They taste better than any sugar cookie recipe.

Chewy Sugar Cookies

2 1/2 sticks UNSALTED BUTTER, softened slightly
2 cups sugar
2 3/4 cups WHITE LILY brand all-purpose flour-it makes a much better cookie so don't substitute)
1 tsp. baking powder
1/2 tsp. salt
2 large eggs
2 tsp. vanilla extract (imitation is fine)
1/4 cup or so of sugar to roll in

Directions:
Preheat oven to 350 degrees F. In a medium bowl stir together well the flour, baking powder and salt; set aside. In a large bowl, using an electric mixer, cream together the butter and 2 cups of sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla. Using a wooden spoon (not metal), gradually stir in the dry ingredients until just blended (over mixing at this stage can make the cookies tough/packy). Roll the dough into walnut sized balls. Put the 1/4c. or so of sugar in a plate and roll the balls through the sugar to coat. Place the balls about 1 to 2 inches apart on ungreased non-stick cookie sheets (I put 15 cookies - 5 rows of 3 cookies - on a 9 1/4 x 13" cookie sheet and usually get 45 cookies per recipe). Bake for 8 to 10 mins. in preheated oven. For chewier/softer cookies, bake only 8 mins. The tops will still be pale, but the bottoms will be lightly golden. The sugar in them will continue to cook them a little longer after you remove them from the oven and it's important not to exceed the baking time if you want the best results and want them chewy, even if you're not sure they're quite done. I've found it's far better to go ahead and take them out rather than risk over baking them. Allow cookies to cool completely before removing from the cookie sheets. Place in air tight container.

NOTES: You can chill the dough in the refrigerator for 15-30 mins. or so and it will be easier to handle (do NOT add extra flour for this). Also, lightly flour your hands when making them to help keep them from sticking to your hands and dip spoon in water between balls to help keep dough from sticking to spoon. NEVER melt the butter, but if you don't have time for it to soften, you can cut it up in chunks and put it in the microwave for a few seconds or just long enough for it to soften just a little bit. It should never melt and lose it's form though because they will not turn out right. It only needs to be slightly softened to be able to cream it with the sugar. Also, I've found if it's too warm in the kitchen and the butter has been sitting out a while and is too soft, they won't turn out quite right either. These cookies tend to spread while baking so if placed too far apart they'll spread too thin and won't be very chewy. They'll still taste great though, but we like them chewy! These are great cookies and are really easy to make.

dannyd5050 said:

You have to get your griddle/skillet the right temperature. Your batter also has to be the right consistency. If it's too runny, it will make a thinner pancake.

I am gravy challenged.
But, my husband is gifted in gravy, so now I just go into the helpless, shower him with compliments over his amazing gravy act.

rnljs said:

That's funny.

i never could cook pancakes either, they were always messed up, UNTIL my momma bought me this really cool electric skillet for christmas one year. the thing is HUGE and it makes like 8 at a time if needed! but, all in all i think its about the temp. and making sure the pan is a very nonstick kind i dont like to use any grease or butter when im making them (my mom always did) and in this pan, they actually taste great!

as far as the jello goes, im sooooo glad someone else said that when i was younger, i swear i couldnt make the shit! then i could never figure out why i couldnt, i mean, its JELLO for crying out loud!!! thankfully i have figured out how and as it stands i make a great jello salad and the days of runny, yucky jello are in the past! oh, and it also helps to have a jello mold, you know, the ring kind with the center open and made of metal?? i have never had it not turn out, and when its done its pretty

i love to cook, but i hate when things dont turn out... all i can say is practice, practice, practice!

daPrettyman said:

Sugar cookies! Those are my weakness. Thanks for the recipe, I'm going to have to try making these some time.

PaisleyPark5083 said:

I love eggplant parmesan (had to look it up, because I can't spell it either - lol!). I like it when the eggplant is a bit crunchy, not soggy. Delicious!

psychodelicide said:

This is the best recipe I've ever used for Sugar Cookies. They are 2 DIE 4!!!

daPrettyman said:

Sounds awesome!