How To make Nantucket Cookies
1/2 c Butter
2/3 c Light brown sugar; packed
1/3 c Molasses
1/3 c Water
2 c Flour-minus 1 tb
1 ts Baking soda
Cream the butter and sugar together; stir in the molasses and water. Sift together the flour, soda. Drop by heaping teaspoonsfuls onto well buttered cookie sheets. Bake 11-12 minutes. Loosen immediately from the pan, using a spatula, but wait until the cookies have slightly cooled before transferring them to a cookie rack. Store when cold, in a tightly covered container. NOTE: to make Nantucket Ginger Cookies, add 1 teaspoon ground ginger. Pat Dwigans -----
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Cranberry Cobbler | Everyday Food with Sarah Carey
For the past month or so the supermarkets have been filled with fresh cranberries. Take advantage! This dessert brings out the best of the seasonal berry, and it takes less than ten minutes to throw it all together before it goes into the oven. Plus, it looks pretty darn festive if you ask me.
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Another perk of this dessert: You may already have plenty of the ingredients on hand. Once you've picked up those cranberries, all you need is butter, sugar, flour, baking powder, salt, milk, and an egg. In the video I'll show you how to be sure it bakes evenly, and how to tell when it's done. Easy have never tasted so sweet!
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Recipe Ingredients:
6 tablespoons unsalted butter, melted, plus more for pan
1 1/4 cups cranberries, partially thawed if frozen
3/4 cup plus 2 tablespoons sugar, divided
1 cup all-purpose flour (spooned and leveled)
1 1/4 teaspoons baking powder
1/2 teaspoon fine salt
1/2 cup whole milk
1 large egg
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Nutritional Info:
per serv (serves 8): 244 cal; 10 g fat (6 g sat fat); 3 g protein; 37 g carb; 1 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Cranberry Cobbler | Everyday Food with Sarah Carey
Barstool Cookie Review - My Mom's Cookies (Special Guest My Dad)
Dave is joined in the Hampton's by his parents, and he goes head to head with his greatest cookie reviewing rival: his dad.
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Vegan Fig Bar Recipe by Kaity Farrell of Fare Isle on Nantucket
Vegan Fig Bar Recipe by Fare Isle
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HOLIDAY BAKING (vegan sugar cookies)
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Pepperidge Farm Cookies: Farmhouse Butter Pecan & White Chocolate Chip, Chesapeake & Tahoe
This is a taste test/review of Pepperidge Farm Cookies in four varieties including Farmhouse Thin & Crispy Butter Pecan, Farmhouse Thin & Crispy White Chocolate Chip, Chesapeake Dark Chocolate Pecan and Tahoe White Chocolate Macadamia. They were either $2.98 at Walmart or $3.29 at Meijer.
* Farmhouse Thin & Crispy Butter Pecan 2 cookies (28g) = 160 calories
* Farmhouse Thin & Crispy White Chocolate Chip 2 cookies (28g) = 150 calories
* Chesapeake Dark Chocolate Pecan 1 cookie (26g) = 140 calories
* Tahoe White Chocolate Macadamia 1 cookie (26g) = 130 calories
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