Cookie Recipes

[Lindar]

OK. Here's an easy recipe.

Peanut Butter Cookies.
1 cup peanut butter
1 cup sugar
1 egg

mix thoroughly then bake at 350 degrees 8-10 minutes...

mmm enjoy!!!!

[B4UTRUST]

didn't i give you that recipe? LoL

[Lindar]

not this one, that's the one i told you i was gonna do and you gave me keen fancy ones that i have since misplaced*blush* that's the recipe i used and my gran thought it was funny...cause it don't get any flour...she only ever tried one... the sugar content = not good for diabetics...

[B4UTRUST]

Yes that's right. I gave you the super fancy cookies and cake recipes...

[Lindar]

which it would be appreciated if you gave them again*giggle glomp*

[Squidgey]

Oooh, cookie recipies!

Do Zombie Gingerbread Men Recipes count?

Regardless, here is a recipe by one of my Gingerbraaains in Urbandead!

How to cook a Gingerbread Men (From a Zombie perspective):

Make your own Gingerbraaains!
10 cups all purpose braaains
1 3/4 cups sugar
2/3 cups Survivor blood
1 tablespoon ground cinnamon
1 tablespoon ground ginger
2 teaspoons double-acting baking powder
1 1/4 teaspoons salt
1 teaspoon baking soda
1 teaspoon Survivor Liver extract
1 eight-ounce container sour cream
2 Eyes


To prepare dough: Use a large bowl, measure 8 cups of Braaains and remaining ingredients. Within a powered building use a mixer at low speed, beat until well mixed, constantly scraping bowl with rubber spatula. Within a non-powered building: ask somebody to put up a fueled genny, if not, you'll be in for hours mixing this. With hand, knead in remaining 2 cups of Braaains to make a soft dough. Wrap dough in plastic wrap and refrigerate 2 hours in a Powered building or, for non-powered buildings: knead until dough is not sticky and is of easy kneading consistency. ( this could take days due to the moist Braaains. )

To roll dough: Work with half of a batch at a time on a lightly floured work surface with lightly bloody hands, knead dough until smooth. Then on a greased and floured 17" x 14" cookie sheet, with lightly bloody rolling pin roll dough to 3/16" or 1/8" thickness. You can use dowels of the same size at either side of the dough on the cookie sheet to help create a uniform thickness. (For easy rolling, place cookie sheet on a damp bloody cloth to prevent it from slipping.)

To cut and bake dough: Make your brain formed pattern pieces of heavy cardboard. Lay them on the dough and using a Sharp Knife or Fire Axe, use as many pieces as you can from the rolled dough on your cookie sheet, leaving at least 1/2" inch between the pieces. Remove scraps and reserve for re rolling. Look for a powered building and preheat oven to 350 degrees. (Place cookie sheet in the refrigerator if there is room while the oven preheats. Bake until golden red to brown and very firm when lightly touched with your finger. Remove cookie sheet from oven and cool on wire rack 5 minutes. Carefully remove the baked pieces from cookie sheet and place on wire rack to cool completely.

Note: If you need to do some trimming do it while the cookie dough is warm out of the oven.

You may need to make several batches of dough to complete your project, but don't multiply and try to do it all at once...the process just doesn't work that way. Just go out to wreck some Cades for more Braaains and repeat from step one.

Enjoy, at least whilst a Zombie they are incredibly nice.

[Lindar]

uhm....*glomps the Squidgey* Well that is interesting... can normal folk uhm... trade anything for the eyes, blood, survivor elixer and brains?

[Squidgey]

Well, I suppose...Ummmm, *Thinks to self, and muses about what ingredients we could use then on a whim states what he states now!* For the blood, we could use Tomato/Chilli Sauce, the Survivor Elixir we could use...Ummm...no...I'll refrain from sinking this to that level and instead replace it with some form of alcoholic beverage, preferably Scotch, OLD Scotch as it has a better kick so to speak...Brains...Ummmm...hmmmm...tricky...Why can't we just use sheeps brains, I'm pretty sure they can be eaten, or they are eaten in some countries around the world! As to the Eyes, well...I'm sure you can probably scrounge up some Lolly Eyes somewhere, at least you get some sugar then!

So, lets rehash the formulae:

How to cook a Gingerbread Men (From a Zombie perspective):

Make your own Gingerbraaains!
10 cups all purpose Sheeps braaains
1 3/4 cups sugar
2/3 cups Chilli Sauce
1 tablespoon ground cinnamon
1 tablespoon ground ginger
2 teaspoons double-acting baking powder
1 1/4 teaspoons salt
1 teaspoon baking soda
1 teaspoon High Grade Scotch
1 eight-ounce container sour cream
2 Lolly Eyes


To prepare dough: Use a large bowl, measure 8 cups of Sheeps Braaains and remaining ingredients. Within a powered building use a mixer at low speed, beat until well mixed, constantly scraping bowl with rubber spatula. Within a non-powered building: ask somebody to put up a fueled genny, if not, you'll be in for hours mixing this. With hand, knead in remaining 2 cups of Braaains to make a soft dough. Wrap dough in plastic wrap and refrigerate 2 hours in a Powered building or, for non-powered buildings: knead until dough is not sticky and is of easy kneading consistency. ( this could take days due to the moist Sheeps Braaains. )

To roll dough: Work with half of a batch at a time on a lightly floured work surface with lightly Scotchy hands, knead dough until smooth. Then on a greased and floured 17" x 14" cookie sheet, with lightly Scotchy rolling pin roll dough to 3/16" or 1/8" thickness. You can use dowels of the same size at either side of the dough on the cookie sheet to help create a uniform thickness. (For easy rolling, place cookie sheet on a damp Scotch Soaked cloth to prevent it from slipping.)

To cut and bake dough: Make your brain formed pattern pieces of heavy cardboard. Lay them on the dough and using a Sharp Knife or Fire Axe, use as many pieces as you can from the rolled dough on your cookie sheet, leaving at least 1/2" inch between the pieces. Remove scraps and reserve for re rolling. Look for a powered building and preheat oven to 350 degrees. (Place cookie sheet in the refrigerator if there is room while the oven preheats. Bake until golden red to brown and very firm when lightly touched with your finger. Remove cookie sheet from oven and cool on wire rack 5 minutes. Carefully remove the baked pieces from cookie sheet and place on wire rack to cool completely.

Note: If you need to do some trimming do it while the cookie dough is warm out of the oven.

You may need to make several batches of dough to complete your project, but don't multiply and try to do it all at once...the process just doesn't work that way. Just go out to wreck some Cages for more Braaains and repeat from step one.

There ya go Lindar, a Nice, incredibly tasty blened of Gingerbraaains! Let us all know how they taste! I'm sure it could be interesting! :flameon:

[Lindar]

*rolls eyes laughing* That wasn't the....well it wasn't what i meant and i KNOW you know that!!!

[Squidgey]

I did not!

What did you mean anyways? Perhaps I took the wording too literarly, or is the definition of normal people different between us? On second thoughts, yes, more then likely as I am supposedly a small green goblinoid...

[B4UTRUST]

Alright Lindar, here's some recipes for cookies-

Chocolate Chocolate Chip:

• INGREDIENTS:
  2 1/2 (1 ounce) squares unsweetened chocolate
  1/2 cup butter
  2 cups all-purpose flour
  1/2 teaspoon baking soda
  1 teaspoon baking powder
  1/4 teaspoon salt
  1 1/4 cups white sugar
  2 eggs
  1 teaspoon vanilla extract
  2/3 cup sour cream
  2 cups semisweet chocolate chips

• DIRECTIONS:
  1. Preheat oven to 375 degrees F (190 degrees C). In the microwave or over a double boiler, melt unsweetened chocolate and butter together, stirring occasionally until smooth. Sift together flour, baking soda, baking powder, and salt; set aside.
  
  2. In a medium bowl, beat sugar, eggs, and vanilla until light. Mix in the chocolate mixture until well blended. Stir in the sifted ingredients alternately with sour cream, then mix in chocolate chips. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
  
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

Chocolate Chip Bars:

• INGREDIENTS:
  2 cups all-purpose flour
  1 teaspoon baking powder
  1/4 teaspoon baking soda
  1 cup shortening
  1/4 teaspoon salt
  1 1/2 cups packed brown sugar
  2 eggs
  2 tablespoons milk
  1 teaspoon vanilla extract
  1 cup semisweet chocolate chips

Note: feel free to add in other baking morsels such as peanut butter chips, m&m baking bits, etc. You can add these with, or in substitution, to the chocolate chips.

• DIRECTIONS:
  Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
  In large bowl, cream shortening, eggs and brown sugar. Add in milk and vanilla extract and mix well. Gradually add in flour, baking powder, baking soda, and salt. Mix until well blended.
  Fold in chocolate chips and stir until chips are evenly distributed in dough. Spread dough in pan and bake 25 to 30 minutes. Let cool before cutting into bars.

Gingerbread Cookies:

• INGREDIENTS:
  6 cups all-purpose flour
  1 tablespoon baking powder
  1 tablespoon ground ginger
  1 teaspoon ground nutmeg
  1 teaspoon ground cloves
  1 teaspoon ground cinnamon
  1 cup shortening, melted and cooled slightly
  1 cup molasses
  1 cup packed brown sugar
  1/2 cup water
  1 egg
  1 teaspoon vanilla extract

• DIRECTIONS:
  Sift together the flour, baking powder, ginger, nutmeg, cloves, and cinnamon; set aside.
  In a medium bowl, mix together the shortening, molasses, brown sugar, water, egg, and vanilla until smooth. Gradually stir in the dry ingredients, until they are completely absorbed. Divide dough into 3 pieces, pat down to 1 1/2 inch thickness, wrap in plastic wrap, and refrigerate for at least 3 hours.
  Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto an ungreased cookie sheet.
  Bake for 10 to 12 minutes in the preheated oven. When the cookies are done, they will look dry, but still be soft to the touch. Remove from the baking sheet to cool on wire racks. When cool, the cookies can be frosted with the icing of your choice.

Note: If you want gingerbread men all you have to do is either cut them out yourself or to make it easier go to just about any store like wallyworld or a baking store or something similiar and find the cookie cutter shape. They're usually fairly cheap and if you get a good metal one instead of cheap plastic can last for years.

Chocolate Peanutbutter Crispies:

• INGREDIENTS:
  1 cup corn syrup
  1 cup white sugar
  1 1/2 cups peanut butter
  8 cups crisp rice cereal
  1 cup semisweet chocolate chips

• DIRECTIONS:
  Butter a 9x13 inch pan.
  Pour the sugar, syrup, and peanut butter into a large microwave bowl. Microwave on high until it begins to bubble, two to three minutes. Once the mixture is boiling, remove from the microwave oven, and stir in the cereal and chocolate chips until coated.
  Pour the mixture into the prepared pan. Wet hands, sling off the excess water, and press down the treats until smoothed. Let cool, and cut into squares.

There you go.

[Dark Silver]

Hermes damn it Scott

why is it whenever I goto your house for holidays your never baking?

I want cookies for Fourth of July!
>.<

[Squidgey]

Fourth of July!

Man, you could have at least named it something cool!

This Fourth of July I expect to still be recovering from my 21st 2 days before hand...

[Scottish Ninja]

Fine. Independence Day then. Do you prefer that?

[Squidgey]

Fine. Independence Day then. Do you prefer that?

*Kicks self in head with own foot!*

Uh...Duh Squidgey!

Put two and two together and it all makes sense!!!

[LadyTevar]

NOT COOKIES!

Chicken Soup

1 box of Chicken Stock
1 large can of Mixed Veggies. Do Not Drain.
1 large can Chunk Chicken. Do Not Drain.
1 chicken boullion packet/square.
Olive oil
Thyme
Sage
Paprika
Parsley/Basil
Garlic (powder or fresh)
Onions (dried or fresh)
Two bay leaves
Salt & Pepper
Two pieces Crystalized Ginger
Egg noodles
Optional: one glass white wine (Reisling perfered)

Open the box of broth and the can of veggies, dump into dutch oven and start on med/high heat. Open can of chicken, dissolve boullion into chicken (especially if you're using chicken breast chunks.. adds more flavor).
While letting boullion dissolve, add spices to broth & veggies. I use approx 1/4c olive oil, and approx 2tsp of sage, thyme, and paprika (roughly six dashes). Parsley/Basil, Garlic and Onions use approx 2tbsp (roughly fill the cup of your palm full). Add the chicken with the bouillion, the bay leaves, ginger, and salt & pepper.
Bring to boil, then lower to a simmer. Add the Egg noodles (1/3 the bag is plenty), and the wine if so inclined. Let simmer for 25-30 minutes.

Best served with fresh baked bread, like croissants or french loaves :-D