1 c sugar + 1 3/4 c. shortening + 2 eggs =???
Ugh, I didn't read a recipe first and just assumed I'd do the normal process, cream, add flour mix, etc. Anyway, I was supposed to reserve most of the shortening for another part of the recipe. So....what can I do with the above that I've creamed together? It's a lot of shortening in proportion. I'd be fine with adding more sugar and eggs but I don't need three cakes. Any ideas? Maybe even good cookie recipe where I can freeze the dough would be okay, if I had to triple it. Thanks.
Chowser, I know there is a chemisty on using shortening/butter alone or in combo, but you could *possible* add another 1/4 c. of butter and make this recipe work. The cookies are great! and I'm certain you could freeze some of the dough for later. Since they make a lot, I usually bake them during the holidays for giva-away. It makes a really stiff dough, so put on your arm muscles!
EVERYTHING BUT THE KITCHEN SINK COOKIES
1 cup butter
1 cup shortening
2 cups sugar
2 cups brown sugar
2 Tbsp vanilla
4 cups flour
2 tsp baking powder
2 tsp baking soda
I cup oatmeal
1 pkg choc chips
1 cup chopped pecans
2 cups cornflakes ( I like honey crunch)
1 cup coconut
mix together butter, shortening, and sugars. Add eggs and vanilla, mix well. Add flour, baking powder and baking soda. Mix well. Blend all other ingredients together. Drop by large spoonful on cookie sheets. Bake at 350 for 10-15 min. Cookies will almost look like they are not quite done in the middle. Let set on pan a few minutes before putting on cooling rack.
I cut the choco chips in half and add about 3 little lunchbox sizes of raisins.
This makes about 9 doz., 2” cookies. I think the person who gave it to me PROBABLY doubled the amts………..
No - it's a chewy cookie, which is why I like it. AND they stay that way even after cooling, but that consistency probably has to do w/the butter/shortening ratio. Just be sure to follow the direction of "Bake at 350 for 10-15 min. Cookies will almost look like they are not quite done in the middle." or they'll probably turn in to a crunchy cookie - but maybe that's what you want.....
As to the substitution - I'm the least likely person to ask about subbing when baking because I'm NO baker. But I'd think that cookies are more forgiving than cake, so I'd probably try it as long as the cereal isn't something like Grape Nuts!
As to freezing/refrigerating eggs, in my long ago youth, I was taught not to do it. But I see them do it all the time on TV and I just googled "eggs freezing" and there are many links with directions on how to do it - for whatever that's worth.
Making cookies for the freezer, baked or unbaked, is a good idea at this time of year, but the eggs eliminate a lot of recipes.
You could try to freeze part of what you have in the bowl. Label clearly what is in it, the measurements are impotant here.You can use that as a basis for a future recipe of the same, or like, cake. Then adjust what you have to equate what you need.