Real Baking with Rose Discussion Forums

Rose’s Ginger Pennies

2013-04-14T12:14:12-05:00

Hi!

Seems I’ve been staying in the background forever, watching and learning a lot from everyone here and enjooying every minute, so ‘Thanks’.

I was hunting for an Amish cookbook at the antique shop and found, ‘Rose’s Christmas Cookie’ cookbook. I was really excited when I saw it and had to have it, my first and only. So, I’ve been looking through it and have decided to make the ‘Ginger Pennies’.

I usually do well making cookies, but thought I’d check to see if anyone has attempted this recipe. They look delicious, so I’m inspired and I just happen to have all the ingredients in my cupboard.

Thanks for any help!

Abbey

pursuing the perfect chocolate chip cookie

2012-08-18T03:36:49-05:00

Hi guys.

So, it’s kind of awkward to admit, but i just can’t find the right chocolate chip cookie recipe. I bake a lot. Everything from home made breads and challahs to beautiful birthday cakes - but i just dont seem to have the touch when it comes to chocolate chip cookies! They always spread too much and turn out gigantic, and are either too chewy or over crispy and nothing like the photos on the recipe. Can any one recommend a good reliable recipe? You will have my eternal gratitude

Lacey Susan’s Failure

2012-11-26T11:34:41-05:00

Lacey Susan’s from Rose’s Cookie Book. I had a failure yesterday because I did not follow Rose’s instructions. Rose says to use a non-stick cookie sheet or Aluminum foil. I used my old warped but very practical aluminum insulated cookie sheets. I baked the first batch until they were very golden. I even turned the cookie sheet around when the rear cookies started to turn golden before the front row. After they were out of the oven, after two minutes, I could see they were sticking. All we could do was scrape them off in gooey lumps. But we all had fun because they tasted warm and good.

I thought the trouble must be that I didn’t let them get brown enough, so I let the second batch get very brown. This made it worse, they were very difficult to even scrape off into a lump for a bite. And I feared I had ruined the cookie sheet, but the brown carmel disolved in warm water and lots of elbow oil.

Ah - we live and learn. I like Rose because she explains things to novices like me, but I just did not notice that non-stick cookie sheet part.

Next weekend, I may try baking them on my non-stick pancake grill!

Sugar cookies with fondant

2012-12-13T20:59:51-05:00

Hey everyone, I’m looking for some advice here hope someone can help!i have some cookie orders for Xmas, one in particular that she wants to pick up on Sunday, but won’t eat until Friday. I typically make my cookies a day in advance but this is five days in advance! Here’s my question….I typically make sugar cookies and then I frost them with fondant (confect sugar, corn syrup, vanilla, salt and shortening). How do I find out how long the fondant will be good for? and can i refrigerate the cookies after being frosted? I hear that you are not supposed to refrig fondant, but I don’t know if that goes for this particular type?

Spritz butter cookies

2012-12-02T06:03:40-05:00

Love to make these cookies

Rose’s Scottish Shortbread

2009-03-30T00:26:29-05:00

Has anyone made this in a molded pan? I have one of those very pretty Brown bag Cookie Art pans and I think they advise that you use a special recipe. I’d like to try Rose’s since I’ve no doubt hers would be great.

Eggy Cookie

2011-07-27T12:17:46-05:00

Hey all!
I have a chocolate-wafer recipe that I love but the only problem is that it tastes a little eggy.
It has only one egg and it bakes at 375 for 9 minutes.
I used one large egg and baked a batch at 375 for 9 minutes, and another batch at 180.
What could be the problem?

Gingerbread

2011-12-08T22:49:46-05:00

Hi, I’m new here. I’m not a huge baker but I’m a better baker than a cook!

Anyway, I thought it would be fun to try gingerbread houses. I wanted to do a vegan recipe (even though I’m not vegan). However, I didn’t want to use margarine or egg replacer, which was what most vegan recipes were calling for. I decided on this recipe. http://www.vegnews.com/articles/page.do?pageId=1243&catId=2

Instead of margarine, I used real butter, and rice milk instead of soymilk. I have allergies to a lot of things, so I was apprehensive about the soymilk.

I knew when I added the vanilla and rice milk that something was amiss. I chilled the batter for a few hours, then tried to roll it out, but it was still pretty wet. I baked four cookies and they pretty much spread out on the cookie sheet and I don’t think they’re edible.

What did I do wrong?

Thanks.

Gingerbread cookies turned out green????!??

2012-09-27T04:05:29-05:00

Hey all,
I just made a batch of gingerbread cookies, which included fresh orange and lemon juice, and it turned out green!!! (I remember 20 years ago I made blueberry muffins which turned out green… Again, I have no idea why.) I’ve made this recipe once before, and this did NOT happen. ANy ideas what is going on?

16” round chocolate chip cookie

2012-08-20T17:57:11-05:00

Does Rose have the recipe for the giant chocolate chip cookie?
Can I also bake the cookie in a 16” x2” regular pan?
Thanks