Don't Cry Over Broken Cookies

Do you dread taking cookies off the cookie sheet because you know you will fight to keep them from breaking? There is a simple solution to this problem -- Patience.

To make taking cookies off the cookie sheet trouble-free, just wait 2 minutes after removing them from the oven before taking them off the cookie sheet. This allows the cookies to "set" sufficiently to be removed in one piece. I set a timer for two minutes, so I don't forgt them. The two minute rule is good because if you leave the cookies on the sheet too long, they will stick and you will have trouble getting them off the baking sheet.

Other cookie tips:

1. Use an "air-bake" pan. You will have to increase the
cooking time about 2 minutes, but you will never have burned cookie bottoms trying to get the tops browned.

2. Use a cookie scoop for even, round cookies.

3. Crisper cookies - use butter for shortening. Softer cookies use Crisco or a mix of butter and shortening. Increase flour for softer cookies.

Muffin Mess

Filling muffin tins is typically a messy job. Spills on a muffin tin become rock hard after baking resulting in extra cleanup time. Even using muffin tin liners (cupcake papers) doesn't eliminate the mess caused by drips.

So what is the best way to fill those pesky muffin tins?

There are several options from using decorating bags or zipper bags with an end cut out to careful spooning.
However, the two options I like best are:

1. Use a cookie scoop. The scoop allows you to measure even portions and the release provides a drip free method for filling the cup.

2. Use a canning funnel. The funnel, with its large opening, is the perfect size to direct batter into a muffin tin.

Perhaps you have other solutions to the problem. If so, feel free to share them with us.

Breakfast Casserole

This is a great casserole to make overnight and have ready for guests in the morning. It is easy to make for a large group. Our church served this for Easter Sunrise Services, which is how I got the recipe.

The homeless ministry where I have volunteered makes this casserole by using any available buns or bread broken up to cover the bottom of the pan, instead of bread slices. This seems to work just as well and is a good way to get rid of extra or dry bread.

Here is the recipe:

Cheese and Bacon Breakfast Casserole

Ingredients:

8 slices of bread (opt. remove crusts)

2 c. shredded mozzarella cheese

2 c. cheddar cheese (sharp give more flavor)

10 slices of bacon cooked and crumbled (sausage may be substituted)

6 eggs

 3 c. milk

½ tsp. sale

Dash of pepper

Soft Margarine

Directions:

Butter bread and arrange it in the bottom of a 9x13 pan. Top with cheese and bacon. Mix the rest of the ingredients and pour over bread, cheese and bacon. Set in refrigerator overnight. Bake at 350 degrees for 45-50 min. Serves 12.

Sour Cream Coffee Cake

This is a very moist coffee cake, and one our family has enjoyed for years. It also freezes well.

2 sticks of margarine
1/4 tsp. salt
1 tsp. butter flavoring
2. c. flour
12 oz. sour cream
2 c. sugar
1 tsp. vanilla
2 eggs
1 tsp. baking powder

Topping:
6 Tbs. sugar
1/2 tsp. cinnamon
1 c. chopped pecan
Mix together thoroughly.

Cream  together margarine, sugar, salt and vanilla. Add eggs, one at a time, beating thoroughly after each addition. Sift flour and baking powder together and add to margarine mixture. Add butter flavoring and fold in sour cream. In greased bundt pan or 9x13 or 10x10 pan, pour 1/2 of the coffee cake mixture. Sprinkle 1/2 of the topping over cake mixture. Spread the remainder of the cake mixture into the pan and top with remaining topping. Bake at 350 degrees for 50-60 min. Frost, if desired with white icing.