Fortune Cookies

By popular demand, here's the recipe I used to make Fortune Cookies. Or, at least... I think it is. =)

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-- http://www.chinesefood.about.com/ --

Fortune cookies can be tricky to make - it's important to make sure that the cookie batter is spread out evenly on the baking sheet. Instead of using the back of a wooden spoon to spread the batter, it's better to gently tilt the baking sheet back and forth as needed. Wearing cotton gloves makes it easier to handle and shape the hot cookies. This fortune cookie recipe makes about 10 cookies.

Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients:

• 2 large egg whites
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract
• 3 tablespoons vegetable oil
• 8 tablespoons all-purpose flour
• 1 1/2 teaspoons cornstarch
• 1/4 teaspoon salt
• 8 tablespoons granulated sugar
• 3 teaspoons water
  

Preparation:

1. Write fortunes on pieces of paper that are 3 1/2 inches long and 1/2 inch wide. Preheat oven to 300 degrees Fahrenheit. Grease 2 9-X-13 inch baking sheets. (Note: I did this recently and tried greasing with Crisco and with Pam. Go with Pam. It works INSANELY much better)

2. In a medium bowl, lightly beat the egg white, vanilla extract, almond extract and vegetable oil until frothy, but not stiff.

3. Sift the flour, cornstarch, salt and sugar into a separate bowl. Stir the water into the flour mixture.

4. Add the flour into the egg white mixture and stir until you have a smooth batter. The batter should not be runny, but should drop easily off a wooden spoon.Note: if you want to dye the fortune cookies, add the food coloring at this point, stirring it into the batter. For example, I used 1/2 teaspoon green food coloring to make green fortune cookies.

5. Place level tablespoons of batter onto the cookie sheet, spacing them at least 3 inches apart. Gently tilt the baking sheet back and forth and from side to side so that each tablespoon of batter forms into a circle 4 inches in diameter.

6. Bake until the outer 1/2-inch of each cookie turns golden brown and they are easy to remove from the baking sheet with a spatula (14 - 15 minutes).

7. Working quickly (very quickly... like... ridiculously fast), remove the cookie with a spatula and flip it over in your hand. Place a fortune in the middle of a cookie. To form the fortune cookie shape, fold the cookie in half, then gently pull the edges downward over the rim of a glass, wooden spoon or the edge of a muffin tin. Place the finished cookie in the cup of the muffin tin so that it keeps its shape. Continue with the rest of the cookies.

Some useful information:

1. Make Up the Fortunes Ahead of Time - This will give you more time to compose the messages. The strips of paper used should be 3 to 3 1/2 inches long and no more than 1/2-inch wide.

2. Use Cold Baking Sheets - Fortune cookies tend to turn out best when you start with a cold (and greased) baking sheet. Since most recipes make more cookies than can be placed on one 9 X 13-inch baking sheet (the cookies spread out during baking), it’s best to use two baking sheets. That way, you don’t need to wait for the sheet to cool down before baking the next batch of cookies.

3. Cookie Size: Larger is Better - Many fortune cookie recipes call for making a 3-inch cookie. A cookie this size is more difficult to work with and fold than a slightly larger (3 1/2 - 4-inch) cookie. Another plus is that the larger cookie fits snugly into the cup of a muffin tin. This saves you from having to hold the cookie for several seconds after folding, to make sure it keeps its shape. My own preference is to use one level tablespoon of batter to make a 4-inch cookie.

4. Tilt the Baking Sheet to Spread the Batter - The key to making fortune cookies is a batter that is evenly spread out on the baking sheet. This can be difficult to accomplish with a wooden spoon, since the batter tends to stick to the spoon. Carefully tilting the baking sheet in all directions gives better results.

5. Start By Making Only One or Two Cookies - The instant the cookies are removed from the oven, the race begins: you have twenty seconds at most to add the fortunes, fold the cookies in half and then shape them into the standard fortune cookie shape. It’s best to start with one or two cookies – that way, you’re not feeling pressured.

6. How to Tell When the Cookies are Done - The cookies are done when approximately 1/2 inch of the outside is golden and they are easy to lift with a spatula. The middle part of the cookie remains quite light in color.

7. Wear Close Fitting Cotton Gloves - You need to work with the cookies when they first come out of the oven and are still very hot - wearing cotton gloves makes this easier. (I didn't actually do this when Josh and I made them... I wish we would've... those things are HOT).

8. Be Prepared to Work Quickly - As noted above, you only have up to twenty seconds to work with the baked cookies before they cool down and stiffen too much to be workable.

9. How to Fold and Shape the Cookies - Remove the cookie from the baking sheet with a spatula and flip it over in your hand. Lay the fortune in the middle of the cookie, and hold it there while folding the cookie in half.Still holding the the folded cookie in both hands, between your thumb and index fingers, pull the ends down over the rim of a glass or a muffin tin, or the handle of a wooden spoon, until the ends meet. The opened side of the fortune cookie should be facing upward, towards you.

Korean Barbequed Beef (Bul-ko-kee)

-- Josh's house...? =)

• 1 lb. beef boneless tip sirloin, round, or sirloin steak
• 1/4 c. soy sauce
• 3 Tb. sugar
• 2 Tb. sesame or vegetable oil (sesame is best)
• 1/4 tsp. pepper
• 3 green onions, finely chopped (I didn't even use these =) )
• 2 cloves garlic, chopped (I just used garlic powder)
  

1. Trim fat from beef, cut beef diagonally across grain into 1/8" slices. (For ease in cutting, partially freeze about 1/ 1/2 hours).
2. Mix remaining ingredients, stir in beef until well coated.
3. Cover and chill 30 min.
4. Drain beef, stir fry in 10-inch skillet or wok over med. heat until light brown. 2-3 min.

Serve with hot rice.

4 servings.

Amazing Peanut Butter-Chocolate Molten Cake

-- Kraft Foods

• 4 squares BAKER'S Semi-Sweet Baking Chocolate


• 1/2 cup (1 stick) butter


• 1 cup powdered sugar


• 2 whole eggs


• 2 egg yolks


• 6 Tbsp. flour


• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened


• 3 Tbsp. peanut butter


• 2 Tbsp. brown sugar


• 1/4 tsp. vanilla


• 1/2 cup thawed COOL WHIP Whipped Topping

1. PREHEAT oven to 425°F. Grease 1-qt. souffle dish or baking dish; set aside.


2. Microwave chocolate and butter in large microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is almost melted. Stir with wire whisk until chocolate is completely melted. Stir in powdered sugar. Blend in whole eggs and egg yolks. Stir in flour; set aside. Mix cream cheese, peanut butter, brown sugar and vanilla until well blended.


3. POUR half of the chocolate batter into prepared dish; cover with peanut butter mixture. Top with remaining chocolate batter.


4. BAKE 20 min. or until edge is set but center is still slightly soft. Cool slightly. Top each serving with the whipped topping just before serving. Store any leftover dessert in refrigerator.

Soft and Chewy Chocolate Peanut Butter Cookies

--Kraft Foods Kitchen

• 1 pkg. (2-layer size) devil's food cake mix


• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened


• 1/2 cup peanut butter


• 2 eggs

1. PREHEAT oven to 375ºF. Place ingredients in large bowl. Beat with electric mixer on low speed 1 min., then beat on medium speed 1 min. or until mixture pulls away from side of bowl and forms soft dough.
   


2. SHAPE into 44 (1-inch) balls. Place, 2 inches apart, on baking sheets. Flatten each ball, in criss-cross pattern, with tines of fork dipped in sugar.
   


3. BAKE 7 to 8 min. or just until edges of cookies are set. (Do not overbake.) Cool on baking sheet 2 min. Remove to wire racks; cool completely.

Makes 22 servings (serving= 2 cookies)

Reeses Peanut Butter Happiness Cookies

-- Hershey's Kitchen

These cookies are the perfect cookies for a delicious chocolate and peanut butter fix. It's one of my favorites. Great fresh out of the oven with a big glass of milk. :)

• 2 cups flour


• 3/4 cup cocoa


• 1 tsp baking soda


• ½ tsp salt


• 1 1/4 cup butter, softened


• 2 cups sugar


• 2 eggs


• 2 tsp vanilla


• 1 2/3 c Reese’s Peanut Butter Chips
  

1. Heat oven to 350


2. In a separate bowl, stir together: flour, cocoa, baking soda, and salt.


3. Beat together butter and sugar until fluffy. Add eggs and vanilla. Beat well.


4. Gradually add in flour mixture. Stir in PB chips.


5. Drop by tablespoon on an ungreased cookie sheet and bake for 8-9 minutes. Cool slightly on a wire rack.

Makes 4 ½ dozen cookies.

Oatmeal Scotchies

-- Josh's Mom

• 1 cup flour


• 1 tsp soda


• ½ tsp salt


• ½ tsp cinnamon


• 1 cup butter, softened (Crisco buttery stuff-ness)


• 3/4 cup sugar


• 3/4 cup brown sugar


• 2 eggs


• 1 tsp vanilla extract


• 3 cup oats


• 12 oz. pkg. Butterscotch Chips
  

1. Preheat oven to 375.


2. In small bowl combine flour, soda, salt, and cinnamon; set aside.


3. In large bowl combine butter, sugars, eggs, and vanilla; beat until light and fluffy.


4. Gradually add flour mixture. Stir in oats and butterscotch chips.


5. Drop by tablespoonful onto ungreased cookie sheet.


6. Bake 10 minutes.

Makes 4 dozen cookies.

(I found a very similar recipe [almost identical, really] here: http://www.hersheys.com/recipes/recipes/detail.asp?id=3909&page=1&per=25&category_id=20&classics=1&CategoryPage=true# )

Brown Sugar Muffins

-- Josh's Mom =)

• ½ cup butter
• 1 cup brown sugar
• 1 egg
• 2 cups flour
• 1 tsp soda
• 1/4 tsp salt
• 1 tsp vanilla
• 1 cup milk

Bake at 350 for 25 minutes (but really about 10 or 15)... because... they’re better that way. :)

These are super fun if you bake them in mini muffin pans. Just make sure to spray the pans!