Crescent-shaped breads have been made since the Renaissance, and crescent-shaped cakes possibly since antiquity. Kipferls have long been a staple of Austrian cuisine, and are often found in Frenchbakeries and pâtisseries. The modern croissant was developed in the early 20th century when French bakers replaced the brioche dough of the kipferl with a yeast-leavened laminated dough. In the late 1970s, the development of factory-made, frozen, preformed but unbaked dough made them into a fast food that could be freshly baked. The croissant bakery, notably the La Croissanterie chain, was a French response to American-style fast food, and as of 2008, 30–40% of the croissants sold in French bakeries and patisseries were baked from frozen dough.
The concept of the funnel cake dates back to the early medieval Persian and Arab world as zalabiyeh, where similar yeast-risen dishes were first prepared, and later spread to Europe. Pennsylvania Dutch immigrants brought the yeast dish, known as drechderkuche, to America, and around 1879, they developed the baking powder version along with its new name, funnel cake.
In a medium size bowl mix your milk, egg, vanilla, and butter together.
Then add in your salt, baking soda, and sugar.
Slowly fold in flour until batter becomes smooth.
Pour your batter mixture into a gallon size Ziploc bag and set aside for a few minutes.
Pour vegetable oil into a frying pan until your oil is about a half inch deep.
Turn burner on high heat for about two minutes and then turn down to medium heat.
Check your oil by dropping a small drop of batter into oi. If it begins to show bubbles around the edges then it is ready. If not than turn it up a bit again until it is good and hot.
Take scissors and cut a small hole into the bottom corner of the baggie. Slowly drizzle batter into 1 to 2 circles and cook until golden brown on the bottom half.
Gently flip them over with a slotted metal spatula and cook again until the bottom half is golden brown.
Place on paper towels to soak up most of the grease and sprinkle with powdered sugar.
Chocolate Peanut Butter Cookies are the perfect blend of rich chocolate and peanut butter flavors. You will love this delicious twist on the classic peanut butter cookie!
George Washington Carver (1864–1943), an American agricultural extension educator, from Alabama’s Tuskegee Institute, was the most well known promoter of the peanut as a replacement for the cotton crop, which had been heavily damaged by the boll weevil. He compiled 105 peanut recipes from various cookbooks, agricultural bulletins and other sources. In his 1925 research bulletin called How to Grow the Peanut and 105 Ways of Preparing it for Human Consumption, he included three recipes for peanut cookies calling for crushed or chopped peanuts.
It was not until the early 1930s that peanut butter was listed as an ingredient in the cookies.
Chocolate Peanut Butter Cookies are the perfect blend of rich chocolate and peanut butter flavors. You will love this delicious twist on the classic peanut butter cookie!
In a large mixing bowl, beat together the shortening, peanut butter, brown sugar, milk, and vanilla with an electric mixer until well blended. Add the egg and mix just until combined.
In a small mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Add the dry mixture to the wet mixture and stir until combined.
Scoop the cookie dough onto an ungreased cookie sheet to form 1 to 1 ½ inch dough balls. Use a fork to press the dough down and create the traditional crisscross pattern on each cookie.
Bake for 7-8 minutes at 375 F just until set around the edges. Cool for 2 minutes on the cookie sheet, then transfer to a wire cooling rack to cool.
A chocolate chip cookie is a drop cookie that features chocolate chips or chocolate morsels as its distinguishing ingredient. Chocolate chip cookies originated in the United States in 1938, when Ruth Graves Wakefield chopped up a Nestlé semi-sweet chocolate bar and added the chopped chocolate to a cookie recipe.
Preheat oven to 350°F and position rack to center of oven. Line a baking sheet with parchment paper.
In a bowl, whisk together dry ingredients including the flour, baking soda, and salt.
In a mixer, beat butter and sugar on medium-high speed until light and fluffy. Then add eggs and beat until blended. Add vanilla and beat until blended.
Turn off mixer and pour flour mixture into the bowl. Mix on medium until flour is thoroughly mixed in, then mix on high speed for a few seconds to pull dough together. Dough should be chunky.
Add chocolate chips and beat on high for no more than five seconds to mix in chips.
Make large spoonfuls on the lined baking sheet, but do not flatten. Bake until the tops are lightly brown; 10 to 11 minutes. The larger the spoonfuls, the longer it'll need to stay in the oven. Cool on the pan for one minute, then transfer cookies to a cooling rack.
Store cookies in a tightly covered container at room temperature for up to three days.
Preheat oven to 350°F. Mix all ingredients except chocolate chips. When blended, mix in the chocolate chips.
Using your hands, form 1 1/2-inch balls (dough will be very wet and sticky) and place onto an ungreased parchment lined cookie sheet. Don't make them too big because they do spread. You should have about 12 balls when finished.
Bake for 9 minutes. Let the cookies sit on the cookie sheet for aobut 30 seconds to 1 minute before removing them to cool on a wire rack.
A churro is a type of fried dough from Spanish and Portuguese cuisine, made with choux pastry dough piped into hot oil with a piping bag and large closed star tip or similar shape. They are also found in Latin American cuisine, Philippine cuisine, and in other areas that have received immigration from Spanish and Portuguese-speaking countries, especially in the Southwestern United States and France.
Combine water, butter, salt, and ¼ teaspoon cinnamon in 1 ½-quart saucepan over medium heat. Bring pot to rolling boil.
Reduce heat to low
Add flour and stir vigorously until mix forms a ball.Remove from heat and let rest for 5-7 min
Add eggs, one at a time, and stir until combined. Set aside.
Heat oil in medium skillet or 1-quart saucepan over medium-high heat or until temperature reaches 350˚.
Spoon dough into piping bag fitted with large star tip. Pipe 1-inch strip of dough over saucepan,cut with knife, and drop into hot oil. Repeat until churro bites fill saucepan with room to fry.
Fry churro bites until golden brown. Remove with slotted spoon or mesh spider strainer.
Drain churro bites on paper towel.
Mix sugar and ½ teaspoon cinnamon in medium bowl. Toss in churro bites until coated. Place on serving plate and serve with favorite dipping sauce.
