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You are the cordon bleu American expert here, so tell me something. You lot use measurements often as a cup or half a cup and we brits don't have that as a measure. We can convert (a cup equals blah) but using conversion often a recipe does not end up 100%. It seems our measures (teaspoons, tablespoons) are slightly more/less than your measures too. Ok, so when my American friend came to visit I begged her to bring a set of cup measures (which she did, bless her) so now I can cook from American recipes, and I got her some UK measuring spoons and also a set of scales. Question to you BBW is if you like food and obviously know your food, do you ever cook UK recipes successfully? Or would you like a set of the UK measuring spoons, a recipe book and some chocolate custard creams that would leave your Oreo's in the wayside? My friends recipe for Mississippi mud pie ended up like sludge until I got the USA plastic ring of cup sizes, so do you get the same problem if and when you want to make a UK recipe?
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zimzam - You are making my head swell bigger and bigger!!! I don't deserve all those wonderful things you guys say about me - God forbid I start believing them - I will be impossible to live with then!!! :)
We are just so lucky honey, with the wonderful world of the internet and eBay UK and USA, Amazon and many others - I would think anyone who wants to cook recipes from another country could just order a set of measuring cups and measuring spoons from that part of the world - and I am considering doing that myself. There are also free recipes on the internet from every country if you look for them. Someone here on AB gave us this link for recipes from EVERYWHERE - I wish I could remember who gave it to us - maybe Shaney or Athley - hopefully they will refresh my memory:
http://fooddownunder.com/
I haven't cooked any UK foods yet - but I may get my nerve up to try to make Yorkshire Pudding AND I am VERY intrigued by the pudding/cake type things I have seen pictures that seem very dense and very moist - most of the ones I have seen so far have a lot of candied fruits or spices that I wouldn't enjoy much - but I am sure there are others that I would love!!! I am not a huge fan of the standard American light and fluffy cake with light and fluffy icing/frosting - those I am talking about look much more to my liking.
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We are just so lucky honey, with the wonderful world of the internet and eBay UK and USA, Amazon and many others - I would think anyone who wants to cook recipes from another country could just order a set of measuring cups and measuring spoons from that part of the world - and I am considering doing that myself. There are also free recipes on the internet from every country if you look for them. Someone here on AB gave us this link for recipes from EVERYWHERE - I wish I could remember who gave it to us - maybe Shaney or Athley - hopefully they will refresh my memory:
http://fooddownunder.com/
I haven't cooked any UK foods yet - but I may get my nerve up to try to make Yorkshire Pudding AND I am VERY intrigued by the pudding/cake type things I have seen pictures that seem very dense and very moist - most of the ones I have seen so far have a lot of candied fruits or spices that I wouldn't enjoy much - but I am sure there are others that I would love!!! I am not a huge fan of the standard American light and fluffy cake with light and fluffy icing/frosting - those I am talking about look much more to my liking.
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Now about those Oreos - I NEVER buy them myself - they are a huge seller here - but have never been one of my favorites. They look like chocolate - but they don't taste at all like chocolate to me - just fake chocolate!!! We have so many kinds that are far superior to them - I can't personally see why anyone likes them. I would love to try the chocolate custard creams you mentioned - I also watch an old Britcom on our public tv channels - called As Time Goes By - with Dame Judy Dench - and her husband always eats custard tarts - if I ever got to come to England I would have to try those in honor of that program:) and some proper English Fish & Chips of course:)
If I may, I would like to give you a recipe for my very favorite cookie - which is not at all like Oreos - they sell them pre-made and all you have to do is pop them in the oven, but the taste is different than the ones you make yourself. They started out as cookies - but then someone also made them easier to make by turning them into a cookie bar - so all you have to do is put them into a rectangular pan, bake them and cut them in squares - much easier and better too.
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If I may, I would like to give you a recipe for my very favorite cookie - which is not at all like Oreos - they sell them pre-made and all you have to do is pop them in the oven, but the taste is different than the ones you make yourself. They started out as cookies - but then someone also made them easier to make by turning them into a cookie bar - so all you have to do is put them into a rectangular pan, bake them and cut them in squares - much easier and better too.
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Original Nestl� Toll House Chocolate Chip Pan Cookie
More like a brownie, these easy pan cookies have all the rich flavor of traditional Toll House cookies. So skip the spooning and cut up a batch today!
� 2 1/4 cups all-purpose flour
� 1 teaspoon baking soda
� 1 teaspoon salt
� 1 cup (2 sticks) butter, softened
� 3/4 cup granulated sugar
� 3/4 cup packed brown sugar
� 1 teaspoon vanilla extract
� 2 large eggs
� 2 cups (12-oz. pkg.) NESTL� TOLL HOUSE Semi-Sweet Chocolate Morsels
� 1 cup chopped nuts (Optional)
Directions:
PREHEAT oven to 375� F. Grease 15 x 10-inch jelly-roll pan (The only ones anyone in my family has ever made - used a rectangular baking pan - not a jelly-roll pan.).
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Spread into prepared pan.
BAKE for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Cut into bars.
More like a brownie, these easy pan cookies have all the rich flavor of traditional Toll House cookies. So skip the spooning and cut up a batch today!
� 2 1/4 cups all-purpose flour
� 1 teaspoon baking soda
� 1 teaspoon salt
� 1 cup (2 sticks) butter, softened
� 3/4 cup granulated sugar
� 3/4 cup packed brown sugar
� 1 teaspoon vanilla extract
� 2 large eggs
� 2 cups (12-oz. pkg.) NESTL� TOLL HOUSE Semi-Sweet Chocolate Morsels
� 1 cup chopped nuts (Optional)
Directions:
PREHEAT oven to 375� F. Grease 15 x 10-inch jelly-roll pan (The only ones anyone in my family has ever made - used a rectangular baking pan - not a jelly-roll pan.).
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Spread into prepared pan.
BAKE for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Cut into bars.
Nestle Toll House Chocolate Chip Cookie Recipe
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks=1/2 pound) butter, softened
3/4 cup granulated [white] sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup chopped nuts (Optional)
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: PREPARE dough as above. Spread into greased 15"x10" jelly-roll pan. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.
FOR HIGH ALTITUDE BAKING (5,200 feet): INCREASE flour to 2 1/2 cups; add 2 teaspoonfuls water with flour; reduce both granulated sugar and brown sugar to 2/3 cup each. Bake at 375 degrees Fahrenheit, drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks=1/2 pound) butter, softened
3/4 cup granulated [white] sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup chopped nuts (Optional)
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: PREPARE dough as above. Spread into greased 15"x10" jelly-roll pan. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.
FOR HIGH ALTITUDE BAKING (5,200 feet): INCREASE flour to 2 1/2 cups; add 2 teaspoonfuls water with flour; reduce both granulated sugar and brown sugar to 2/3 cup each. Bake at 375 degrees Fahrenheit, drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes.
One more thing zimzam - if you make that cookie recipe - be prepared to exercise your arm - the batter is stiffer than you would believe - and if you make it into bars - you just have to pat it into the pan with your hands. You could also use your hands to mix it up - but I almost have a phobia about things getting on my hands:)
Stiff batter? Sounds worse than pastry. It's been a while since I have seen High Altitude used in the cooking instructions too. You'd like custard tarts and certainly our Fish and Chips. As to yorkshire puddings they are the easiest thing in the world to make so go fer it! If you want some decent biscuits then email me on [email protected] and I'll send you some when I next do my grocery parcel to friends in USA. I'll have a go at those recipes too next week, so ta muchly.
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