Sam's Sweets

Makes 3 dozen cookies

Ingredients:

1/2 cup (113 grams) unsalted butter, room temperature

1/2 cup (100 grams) white granulated sugar

1 large egg

3/4 teaspoons pure vanilla extract

1 1/3 cups (175 grams) all purpose flour

1/4 teaspoon baking powder

1/8 teaspoon salt

1/3 (75 ml) candied red cherries, chopped

Directions:

1. In the bowl of your mixer, beat the butter and sugar until light and fluffy (3-4 minutes).

2. Add the egg and vanilla extract and beat until incorporated.

3. In a separate bowl, sift or whisk together the flour, baking powder, and salt and then add to the butter and egg mixture. Mix just until a dough forms.

4. Stir in the cherries until evenly distributed throughout the dough.

5. Place dough on a large piece of parchment or wax paper. Smooth and shape the dough into an evenly shaped cylinder that is about 10 inches long. Then thoroughly wrap the shaped logs in the parchment or wax paper, twists the ends of the paper to seal the logs, and place in the refrigerator to chill for at least three hours, or up to three days. The logs can also be frozen for about one month. If freezing, it is best to let the logs stand at room temperature about 15-20 minutes before slicing.

6. Preheat oven to 375 degrees F with the rack in the center of the oven. Line two baking sheets with parchment paper.

7. Using a thin bladed knife, slice the logs into 1/4 inch (5 mm) thick slices. Place the cookies on the prepared baking sheets, spacing about 2 inches (5 cm) apart. Bake for about 10 minutes, or until lightly browned. Remove from oven and cool completely on a wire rack. Store at room temperature for about five days or baked cookies can be frozen for a couple of weeks.

When we made our cherry icebox cookies one thing our group did well was the mixing of our ingredients. What our group didn't do so well on was the rolling of our logs, we had trouble rolling it into a log because it kept sticking to our hands. What I would change for next time is the amount of cherries put in the recipe, I feel like we should have put less, maybe a 1/4, so that the cookies wouldn't be overpowered with sweet cherries. One thing we learned that important to this recipe is to get the appropiate amounts of each ingredients.

Prep Time: 15 Min

Cook Time: 10 Min

Ready In: 25 Min

Servings: 9 - 10

Ingredients

• 1/2 cup margarine, softened

• 1/2 cup white sugar

• 1/2 cup brown sugar

• 1 egg

• 1/2 teaspoon vanilla extract

• 1 cup all-purpose flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 2 tablespoons and 2 teaspoons unsweetened cocoa powder

• 1-1/2 cups semisweet chocolate chips

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).

2. Line cookie sheet with parchment.

3. In a medium bowl, cream together the margarine, white sugar and brown sugar until smooth.

4. Beat in the egg, then stir in the vanilla.

5. Sift in the flour, baking soda, salt and cocoa powder; mix well.

6. Stir in the chocolate chips.

7. Use a scoop to drop cookies on the prepared cookie sheets.

8. Bake for 8 to 10 minutes in the preheated oven.

9. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

When we were making double chocolate chip cookies what ourgroup did well was watching our cookie, meaning we did the proper technique to check when it is finished. What our group could have worked on is the sizing of our cookies, because some of our cookies were bigger than others. What I would change for next time is our proportioning and our time mangement. What we learned for this recipe is to gently press down on the cookie when its done. If it rises up fast then it's done. We learned this because the cookies are already brown so it is a way to test if their cooked.

Prep time: 20 min. Cook Time : 8 min. Ready: 3 hours

Yield : 30 cookies

Ingredients

3/4 cup butter, softened

1 cup white sugar

2 eggs

½ teaspoon vanilla extract

2-1/2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

Directions

1. In a large bowl, cream together butter and sugar until smooth.

2. Beat in eggs and vanilla.

3. Stir in the flour, baking powder, and salt.

4. Cover, and chill dough for at least one hour (or overnight).

5. Preheat oven to 400 degrees F (200 degrees C).

6. Roll out dough on floured surface 1/4 to 1/2 inch thick.

7. Cut into shapes with any cookie cutter.

8. Place cookies 1 inch apart on ungreased cookie sheets.

9. Bake 6 to 8 minutes in preheated oven. Cool completely.

Today in class we made sugar cookies. One thing our group did really well was that we made sure to not overmixed our dough so it wouldn't crumble. One thing our group could have worked on is the proportioning of the cookies. Making sure that all of the cookies were spread evenly. If I were to redo this recipe one thing I would have worked on is my icing spread that I put on top of the cookies. What we learned that is important to this recipe is that when spreading the icing, that the bag should be held at a 90 degree angle.

Ingredients

1 c. margarine

1 c. granulated sugar

½ c. brown sugar

2 eggs

2 tsp. vanilla

2 ½ c. flour

1 tsp. baking soda

1 tsp. salt

1 c. chocolate chips

Directions

1. Preheat oven to 375 degrees Fahrenheit

2. Beat margarine, sugars, eggs, and vanilla in a mixing bowl until light and fluffy.

3. In a separate bowl, combine flour, baking soda, and salt.

4. Add flour ingredients to the creamed mixture and combine.

5. Stir in chocolate chips.

6. Drop by tablespoon onto ungreased cookie sheet.

7. Bake for 8-10 minutes.

Yield: 2 dozen cookies

Source: Mrs. Sutter's recipe collection

When I made these Chocolate Chip Cookies I had done well to make sure my dishes and work area was clean during my time in the kitchen. What I didn't do so well was making the cookie itself. I had done terrible at looking at the instructions and mixed the baking soda with baking powder instead so the cookies were hard and crunchy. What I would have done differently is making sure to get the correct ingredients. One thing I learned that is important to this recipe is to make sure all the ingredients are correct and proportioned well.

Prep Time: 15 Min

Cook Time: 35 Min

Ready In: 1 Hr

Original Recipe Yield 24 bars

Ingredients

• 1/2 cup butter

• 1/2 cup unsweetened cocoa powder

• 2 cups white sugar

• 4 eggs

• 2 1/4 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

Directions

1. Preheat the oven to 375 degrees F.

2. Line a 9x13 inch pan with parchment paper. Lightly spray the parchment paper with cooking spray.

3. In medium saucepan over medium heat, melt butter.

4. Remove from heat and immediately stir in the cocoa.

5. In a large bowl, beat together the sugar and eggs. Stir in the melted chocolate mixture.

6. Combine the flour, baking powder and salt; stir into the batter.

7. Spread evenly into the prepared pan.

8. Bake for 35 to 40 minutes in the preheated oven, or until the top has crusted over. You want the tester to come out with a little batter on it, not completely clean.

9. Cool for a few minutes before cutting into bars.

Source: Allrecipes.com

Today we made Brownies in class and I feel like our group didn't do so well with time and productivity because we were to busy spending time on making sure that the batter was smooth yet thick. One thing our group did well was making the batter. What I would change in the recipe is that we should have less salt because it tasted a little bit too salty. One thing we learned for this recipe is that the wax paper should cover the entire pan so that we can get the brownies perfectly out of the pan.

Ingredients:

¾ c. margarine

1 c. white sugar

1 egg

¼ c. molasses

2 c. flour

1 tsp. baking soda

½ tsp. salt

1 tsp. cinnamon

½ tsp. cloves

1 tsp. ginger

Directions:

1. Cream margarine and sugar in a large bowl.

2. Add egg and molasses to creamed mixture.

3. In a medium bowl, combine flour, baking soda, salt, cinnamon, cloves, and ginger.

4. Add dry ingredients to creamed mixture and stir.

5. Roll dough into 24 balls.

6. Roll balls in sugar.

7. Refrigerate for a few minutes.

8. Bake 350 degrees for 10 minutes.

Source: A. Carnegie

Today in class we made Ginger Sparklers, what our group did well while doing this was our productivity we made sure we did everything on time. One thing we could have worked on is our dough because it was more dry and crumbly compared to other groups. What I would do differently next time is that we would add another egg so that it wouldn't be too dry. One thing we learned for this recipe is that we shouldn't handle the dough to much so that it won't melt in our hands.