JPF Home Page Forums General Messages General Message Forum Choc Chip Cookies Recipe!

Choc Chip Biscuits (Cookies)

1/2 cup (125g) butter
1/2 cup (125g) caster sugar
1/2 cup (90g) brown sugar
1/2 teaspoon of Vanilla essence
1 Egg
1 3/4 cups of Self Raising Flour


Combine Butter, Brown & Caster sugar, beat until creamy, add egg, Vanilla essence, and continue to beat well. Gradually add flour and beat well.

TIPS

When I make this recipe, sometimes I have to add a little extra flour, so that they are not too sticky to roll, but I just mix it in with my hands, then I roll into small balls, and flatten them, but not too flat. They also spread, so don't put them too close to each other on your baking tray.

When I make these I usually four times the recipe, and I separate them into three different lots. I do some with a small hole in the middle and add Jam, to make Jam drops, or I add Walnuts to one lot, and the other I leave plain and I melt milk cooking chocolate over hot water in a bowl, and I Ice the Walnut ones and the Plain ones and add hundreds and thousands or coconut, or what ever you want.

This Recipe, you can put what ever you want in them, and they are very yummy.

Grease tray, or put Baking paper on your trays cook until golden brown (180 degree's) Moderate oven, let them cool when you take them out of the oven, as they are soft at first until they cool down.

Have fun!

Michele
Aussie Cook

Michele, is caster sugar like granulated sugar? Sorry!

Hi Tricia

Yes, it is sugar, but just finer. If you haven't got caster sugar just use ordinary white sugar, it doesn't make too much of a difference.

Gotta go before the kids wake up my hubby.

Thanks

Michele

Hey, I hope you don't mind, but I would like to post my chicken soup recipe if it's okay. If it's not, send a bunch of big Aussie men to my door and put my head on a stick or something! LOL Anyway, here it is:

Polly's Chicken Soup:

One whole chicken, about 5 lbs.
2 stalks celery, as many leaves as possible
2 big carrot stalks
1/2 sweet onion, sliced very fine
6 peeled, diced Idaho potatoes
1 palm of salt
1/2 palm of pepper

Noodles:

2 cups of flour
3/4 cup of water
1 egg
2 tablespoons oil

Before you do ANYTHING, make the noodles. Make the mixture, add water as necessary to make it doughy but not too sticky. Knead it for about 2 minutes, and roll it out as thin as you can. It'll still turn out to be fat, lumpy noodles, but that's okay. Cut the dough into 1/4" strips and the desired length, and put on wax paper to dry for 2 hours.

Place the whole chicken in a stock pot, and fill with water just enough to reach the top of the chicken. Bring to a boil and simmer for at least one hour. Take the chicken out, pull the meat from the bones and put back in the pot (or throw at someone you don't like...but then you don't have much for the soup!)

Dice the potatoes, carrots, celery and finely slice the onion, and add in. Simmer for at least 1/2 hour. Bring pot to a boil and introduce the noodles (noodles are egotistical, you have to introduce them a few at a time or they gang up and become a clot you just can't fight!) Boil the noodles for about 20 minutes, then find your best bottle of Chablis and pour a glass to accompany this fine soup. Homemade bread goes well as a side (would have posted the recipe but that would make this whole post cumbersome!)

Anyway, iffin you'd ever get snowed in with me, that's what I do, and what you'd eat, and then we'd drink!

5 lbs. is a big assed chicken. I like the noodle recipe. I'm gonna try it as soon as I can find a five pound chicken. My neighbor might have one. I'll have to wait until after dark to steal it.
Thanks for the recipe Polly, especially the drinking part. As the late Justin Wilson used to say, "I never cook with a wine that I wouldn't drink". Anybody got one for oatmeal raisin cookies? Ben

Did someone say "drink"?

Behave Tricia <G>
Hey Michelle, isn't that caster sugar what we call powdered sugar or confectioners sugar?
Nope-I asked Google--Apparently Caster sugar is in between powdered sugar and regular granulated sugar. Shows you're never too old to learn I guess <G>
You right Ben 5 lbs is a big assed chicken
More coffee
Wy
(That sounds like a lotta cookin to make that chicken soup Cincy. It may exceed my culinary skills <G>)

In the Southern Hemisphoere, do you stir clockwise or counterclockwise????

Good looking recipe.

Tom

Well, it doesn't HAVE to be a five pound chicken, I just like a lot of chicken in my soup. It can be three pounds. Cheez and crackers, do I have ta pluck it fer ya too? Anyway, if you use a smaller chicken, use less water, again, just enough to reach the top of it, otherwise the broth is too watery.

Yeah Cincy, but the problem is ya' see,that I like lots a' chicken in MY soup too and if I didn't cut down all the other ingredients too, I wouldn't have as much chicken in MY soup as you've got, ya' see and then I'd feel slighted<G>.
Me not being too good at cuttin down recipes n' all and my chickens only comin' in 3 1/2 pound sizes an not wantin' to buy TWO chickens and have left over chicken n' all, Could you write a recipe for a 3 1'2 pound chicken?
<G>
WyMud

I don't know why but I like to strain my broth once I boil a chicken. It gets all the gobbeldy goops out.

I have made two big pots of Chicken Soup in the last 2 weeks. It mirrors almost the same to yours Polly. I sprinkle alittle parsley at the end for coloring also. I don't make the homemade noodles but I do cook the noodles in separate water because my mom says (gotta listen to mom) it makes the soup starchy. Also she leaves the skin on the chicken during the cooking for flavor (which is fine) but I take off atleast half of the skin so it's less fat but still retains some fat flavoring. You can also set some of the cooked chicken aside Mr. Wy if it is too much and make a chicken sandwich or make chicken salad. Bawk-Bawk!

I demand Ben take his picture down, it makes me too hungry. And turn down the volume because I can hear it sizzling!!! Plus I'm standing too close and I've got grease splattering on me!!!! This isn't Just Plain Food Ben!!!!

Lynn, I leave the skin on too. That plus the carrots gives the broth a rich, yellow color. I'll try the parsley next time.

That fried chicken does look awesome, doesn't it? My friend in Alabama told me how to make fried chicken tenderloins:

2 1/2 to 3 lbs. boneless chicken breasts
1 box of Kentucky Colonel Seasoned Flour
1 egg
2 cups of milk
2 cups vegetable oil

Heat oil in frying pan on medium high. Slice chicken breasts into strips. Mix milk and egg, beat until frothy. Dip chicken strips into flour, then into milk/egg mixture, then dredge back in flour. Place in heated oil. Salt and pepper. cook about 15 to 20 minutes on each side, uncovered. Turn heat to medium if it's browning too quickly. Place cooked pieces on paper towel to drain grease.

I like mine with Sweet Baby Ray's Hickory and Brown Sugar Barbecue Sauce. I usually make homemade french fries to go along with them too. You can walk in my house and FEEL the cholesterol!

Cornbread anyone?

That cornbread looks good, Ben. Did you have some peas to go with it and some onions?

Of course! Or large lima beans with ham.

Don't forget, peeps, it's IRISH month! Anyone have a super recipe for Corned Beef and Cabbage? Everybody's Irish in March! We have a large Irish population here in Cincinnati, with some pretty authentic Irish pubs. On St. Patrick's Day, they start the "festivities" (heavy drinking) at 5 a.m.! Most of the bars have live Celtic bands. I had my first Smythwick's on draft at Hap's Irish Pub, and old Irish saloon with all the look and feel of Ireland. We party just as hard during March as we do in September, when we have our Oktoberfest with the world's largest chicken dance! Bob, why haven't you led that yet? Forget Vince Neil, or that little short guy from the Austin Powers films, people would rather see YOU!:) I'm going to suggest it to City Council or whomever is responsible for booking the leader.

I'm going to gain weight if this thread continues.

Tom

Hey Aussie girl, check this out. Real simple too.

1BAG SEMI-SWEET CHOCOLATE MORSELS.
1BOX GRAHAM CRACKERS

Melt the chocolate in the micro and coat the grams on top with it.
Put in freezer in baking sheets.
Wait 15 minutes, remove and enjoy. They are absolutely delicious!
Very rich!
The band loves em and I gotta make em some more.

I got tired of the same ol fudge. Yuk.

Hi All

Yum, all these great recipes, what great cooks we have on JPF hah.

The other day I made 100 cookies, and they are nearly all gone, my hubby and children just love them. But I think I have to stop cooking them, as my hubby is beginning to gain a pot belly, but hey he is still cute.

Thanks for all joining in, let me know if any of you bake them hah.

John you will have to send me some of these over, cause I don't know even what they are, but it sounds very yummy, and I love chocolate.

1BAG SEMI-SWEET CHOCOLATE MORSELS.
1BOX GRAHAM CRACKERS

Cindy, I've never made chicken soup, so thanks for the recipe, I will give it a go, Yum.

Pumpkin and Bacon soup

1 medium pumpkin
4 large potatoes
2 large onions
1 cup of bacon pieces
2 packets of chicken noodle soup

Chop all up, and half cover the vegetables, bacon, with Water, bring to boil until all vegetables are cooked. Allow to cool, then place in a blender to smooth out all lumps, then add thickened cream for your own taste.


Ben, you are such a talent with cooking, your corn bread looks very tasty, Yum, use are making me hungry.

Michele
Aussie Cook