By Jill Cleave
Newly revised, this bestseller now boasts much more to chunk on with 25 extra recipes for significant cookie creations. whereas it's clear--from department stores to merchandising machines to grocery stores--that giant, out of date cookies are exceedingly well known, many cookbook recipes nonetheless produce bite-size, crunchy effects. EnterBig, delicate, Chewy Cookies to correct this flawed with greater than seventy five recipes for big, gooey cookies to sink your enamel into.
Readers will locate conventional and new favorites like:
* Coconut Bars
* Chocolate Chips
* Apricot Pillows
* Oatmeal White Chocolates... and extra
Big, delicate Chewy Cookies has a cookie for each palette. effortless to-follow recipes for bar, drop, and vacation treats make this tasty tome a staple for each kitchen.
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Additional resources for Big, Soft, Chewy Cookies
Beat the egg yolks and cream. Pour the mixture into the funnel in the pastry. Remove the funnel and shift the pan to distribute the cream. Bake about 10 minutes longer. Cool at least 10 minutes before slicing. 37 CHICKEN, TURKEY, AND SEAFOOD PIES CHICKEN POT PIE WITH ROASTED PEPPERS CHICKEN AND SPINACH PIE CHILEAN CHICKEN CORN PIE MOROCCAN CHICKEN PIE SCALLOP, ROASTED PEPPER, AND MUSHROOM POT PIE CRAB AND MUSHROOM QUICHE SALMON-WILD RICE PIE SHRIMP PIE WITH DILLED HAVARTI AND ROASTED PEPPERS SEAFOOD GUMBO PIE TURKEY PIE WITH A CORN BREAD CRUST THANKSGIVING IN A PIE SAVORY TURKEY-BROCCOFLOWER PIE CHICKEN POT PIE WITH ROASTED PEPPERS Makes 6 servings Crooking a chicken whole with bell peppers in a searingly hot oven develops a rich flavor.
1 recipe Lemon Pastry (page 94) 2 tablespoons butter 3 scallions (green onions), cleaned and chopped Vz pound fresh mushrooms, cleaned and chopped 1 teaspoon salt 1 teaspoon dill weed or dried thyme leaves 2 cups cooked wild rice 3 large eggs 4 cups cooked, boned, and flaked salmon 1 cup sour cream, plus additional to serve (optional) GLAZE 1 large egg 1 tablespoon milk or water Preheat the oven to 400°F. Roll out half of the pastry on a lightly floured surface and fit it into a 9- or 10-inch quiche pan or pie pan.
In a bowl, mix the eggs with the tomatoes. Add half the egg mixture to the heated pan. Make an omelet, lifting up the edges of the cooked eggs with a spatula and letting the uncooked portion flow under, until the eggs are barely set. Turn the omelet out onto a plate. Heat the remaining oil and repeat to make a second omelet. Preheat the oven to 375°F. On a lightly floured surface, roll out 3/4 of the pizza dough to make a large circle about 1A inch thick. Oil a 10-inch springform pan and place the dough in the pan, covering the bottom and sides of the pan.
Big, Soft, Chewy Cookies by Jill Cleave