HOW TO MAKE PLANE COOKIES RECIPES

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CRACKER JACK RECIPE | HOW TO MAKE ... - TOP SECRET RECIPES



Cracker Jack Recipe | How to Make ... - Top Secret Recipes image

In 1871 a German immigrant named F. W. Rueckheim came to Chicago with $200 in his pocket. He used all of his money to open a small popcorn shop in the city and started selling a sweet caramel-and-molasses-coated popcorn confection. Rueckheim's big break came in 1893, when the treat was served at Chicago's first world's fair. From then on the popcorn's popularity grew enormously. In 1896 a salesman tasting the treat for the first time said, "That's a cracker jack," and the name stuck. Shortly after Cracker Jacks debut another customer commented, "The more you eat, the more you want," and that's still the slogan today. In 1912 the Cracker Jack Company started adding toy surprises, ranging from small books to miniature metal toy trains. To date they have given away more than 17 billion toy surprises. In 1964 Borden, Inc. bought the Cracker Jack Company, and today the Cracker Jack division is the largest user of popcorn in the world, popping more than twenty tons of corn a day.  Check out my clones for Fiddle Faddle, Poppycock, Screaming Yellow Zonkers, and Crunch N' Munch.  Source: Top Secret Recipes by Todd Wilbur.

Provided by Todd Wilbur

Total Time 1 hours 0 minutes0S

Prep Time 30 minutes0S

Cook Time 30 minutes0S

Number Of Ingredients 8

Nutrition Facts : Calories 197 calories

JOANNA GAINES'S SIGNATURE CHOCOLATE CHIP COOKIE RECIP…



Joanna Gaines's Signature Chocolate Chip Cookie Recip… image

Best news: You don’t have to buy a plane ticket to Joanna Gaines’s new Texas-based restaurant to try her signature chocolate chip cookies. She just published the recipe in her first cookbook, Magnolia Table: A Collection of Recipes for Gathering. Our...

Provided by Heath Goldman

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 40 cookies

Number Of Ingredients 8

2½ cups all-purpose flour
1 heaping teaspoon baking soda
½ teaspoon sea salt
1 stick unsalted butter, at room temperature
2 cups packed light brown sugar
2 large eggs
1½ teaspoons pure vanilla extract
1½ cups semisweet chocolate chips

Steps:

  • 1. Position a rack in the center of the oven and preheat the oven to 350�F. Line a baking sheet with parchment paper. 2. In a medium bowl, whisk together the flour, baking soda and salt. 3. In a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld electric mixer), beat the butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs and beat until blended. Add the vanilla and beat until blended. 4. Turn off the mixer and add the flour mixture to the bowl. Mix on medium speed just until the flour is mixed in, then turn the mixer to high speed for a few seconds to pull the dough together; it will be chunky. 5. Add the chocolate chips and beat on high speed for about 5 seconds to thoroughly and quickly mix in the chips. 6. Drop large spoonfuls of dough onto the lined baking sheet; don't flatten them. Bake until lightly browned on top, 10 to 11 minutes. Cool on the pan on a rack for 1 minute, then transfer the cookies to the rack to cool completely. Repeat with the remaining dough. 7. Store the cookies in a tightly covered container at room temperature for up to three days.

Nutrition Facts : Calories 126 calories, CarbohydrateContent 21 grams carbohydrate, FatContent 5 grams fat, ProteinContent 1 grams protein, SugarContent 14 grams sugar

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