|Purchasing for Chefs: A Concise Guide|
|by John M. Stefanelli|
A Compendium of Purchasing Principles for the Culinary ProfessionalPurchasing For Chefs is unlike any other purchasing book on the market.
Results 1 - 10 of 38 for cookie mold cookies
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Preheat oven to ... Lightly grease the cookie mold wiping with non-stick ... 10-15 minutes (for cookies). Large shortbreads ... drops of butter flavoring.
Combine ingredients in ... to cut with cookie cutters. Put shapes ... sheets. Store cooled cookies. Refrigerate leftover ... frosting is spreading consistency.
Test a small amount of dough in cookie press. If dough ... with beaten eggs. Mold with cookie press ... sheet. Sprinkle molded cookies with sugar crystals. ... minutes. Makes 6 dozen.
Heat oven to ... about the size of walnuts. Roll balls into mixture of sugar and cinnamon. Place 2 inches apart on ungreased cookie sheet. Bake 6-8 minutes.
Thoroughly combine butter, ... degrees. Using Sandbakkler cookie tins or other small cookie molds such as small ... tap gently until cookies are released from tins.
Sprinkle gelatin over ... into 12 cup mold. Chill until ... bundt pan. Serve with whipped cream. Sprinkle with crushed chocolate cookie wafers. Serves 10-12.
Put a 5-cup ... gently fold chopped cookies and pecans into ... When ready to serve, wrap bowl with hot, wet towel for a few minutes. Turn over and unmold.
Cream sugar and shortening; add beaten eggs. Add blended salt, soda and flour. Shape into a roll. Wrap in wax paper and chill or leave overnight. ...
Sprinkle gelatin on ... Pour into 5-cup mold or 10 individual ... hours. Unmold and garnish with cherries. (10 servings, less than 130 calories per serving.)
Mix in large ... part. Roll or mold as desired. TO ... board. Cut with cookie cutters dipped in ... This recipe makes about 5 dozen 2 1/2 inch ornaments.
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