How To make Zebra Cookies/Better Homes and Gardens
4 oz Unsweetened chocolate; cut
-up 3 Eggs; beaten
1 1/2 c Granulated sugar
1/2 c Cooking oil
2 ts Baking powder
2 ts Vanilla extract
2 c All-purpose flour
Powdered sugar; sifted 48 Milk chocolate kisses with s
-tripes Recipe by: BH&G, Christmas Cookies 1994 Stir the chocolate in a small heavy saucepan over low heat until melted. Cool. Combine the eggs, sugar, melted chocolate, oil, baking powder and vanilla extract in a large bowl. Gradually add the flour, stirring until combined. Cover; chill for 2 hours, or until easy to handle. Preheat oven to 375 degrees. Shape the dough into 1 1/4-inch balls; roll in powdered sugar. Place 2 inches apart on ungreased cookie sheets. Bake for 8 to 10 minutes, or until the edges are set and the tops cracked. While still hot, press a kiss into the center of each cookie. Cool on a wire rack. Penny Halsey (ATBN65B). -----
How To make Zebra Cookies/Better Homes and Gardens's Videos
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This Steak Is Illegal In The United States...
The Easiest and Best Taste Vanilla Swiss Cake Roll Recipe! Melt in your mouth! Very soft and creamy
The Easiest and Best Taste Vanilla Swiss Cake Roll Recipe! Melt in your mouth! Very soft and creamy
* Ingredients
60g (4.5 tbsp) Cooking oil
80g (1/3 cup) Milk
100g (3/4 cup) Cake flour
6 Eggs
1.25ml (1/4 tsp) Vanilla extract
2g Lemon juice
65g (5 tbsp) Sugar
100g Mascarpone cheese
18g (1.5 tbsp) Sugar
1.25ml (1/4 tsp) Vanilla extract
120g (1/2 cup) Heavy whipping cream
Cake pan size: 25x40cm
170°C (340°F) Bake for 35 minutes
Refrigerate for about 1 hour
* Important tips:
1. If you don't like vanilla extract, you can omit it.
2. The main reason for the skin to fall off is not baked through, the surface is too wet so the skin will fall off when rolled later. To avoid falling off, you can increase the baking time, or bake at high temperature for 10 more minutes. If your oven has a fan function, please use the fan function to bake, so the surface is easy to dry.
3. There are two reasons for the cracking: one is that the egg whites are too dry, and the second reason is that the baking temperature is too high. Therefore, when whipping the egg whites, try to whip them a little soft, wet foam, and the whisk is a big hook. Because this baking pan is relatively large, so the chance of cracking is very small, you can use a relatively high temperature to bake.
4. Do not wait for the roll to cool down before rolling, when the temperature of the cake roll is close to hand temperature you can do, it is easier to crack the roll after it cools down
5. If you don't have mascarpone cheese, you can use cream cheese instead!
6. Refrigerate for about 1 hour then to cut and enjoy!
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