Secrets of really good chocolate chip cookies. Updated February 28, 2010 The recipe on the back of the Nestle Toll House Morsels [tm] bag makes fine cookies, and if you were to follow it precisely, you couldn't go too far wrong. However, based upon my own experience and that of others, I advise a few minor modifications and refinements. First, always use real butter. Don't let anyone convince you that butter vs. margarine doesn't make any difference. It does. Another reason to use real butter instead of margarine or Crisco: HYDROGENATED FATS. Second, TRIPLE the amount of vanilla extract recommended.
(Incidentally, vanilla is a wondrous and versatile substance. Third, and this can make a big difference, don't just let the butter sit out at room temperature to become soft. Many correspondents have written to tell me that a slice of white bread, placed into the sealed plastic bag with the bricklike mass of brown sugar, will soften it within a day. Fourth, add a little milk, maybe just a tablespoon or two, when you are mixing the dough. A set of cooks' conversion lookup tables specially for the kitchen. The best new recipes from Framed Cooks — punchfork.com. Punchfork - The best new recipes from top food sites. Most favorited all-time - page 20. Most favorited all-time - page 20. Most favorited all-time.
Classic Croissants. User reviews made it? RATE IT! By croissantsrock2, 3/20/2014These were fantastic! I love making them. If a 14 year old(congrats!) And I, a 10 year old can make them, I think that this recipe is almost foolproof! By Blueberry333, 2/21/2014I made this recipe and it was absolutely delicious, although very time consuming. By pullin05, 1/12/2014I just baked these up yesterday. By Kschick127, 12/7/2013I didn't bake these for as long as the recipe called for. By just_couture_it, 11/19/2013Here are my thoughts on these - I just popped them out of the oven. By jolie_fiore, 10/21/2013Perfect recipe for perfect croissants. By Garystravels, 10/8/2013This was my first attempt at croissants. By Chef_Creole, 10/5/2013The instructions were easy to follow. By Learn77, 10/2/2013Very clear instruction I think I can try and make my own croissant soon by SarahOwens, 9/18/2013I want to thank you for writing and providing such a well-written recipe.
By Jo_Simpson, 9/5/2013Phenomenal! Most gawked all-time - page 20 | foodgawker - StumbleUpon.