A Free Journal

Monday, June 9, 2008

Sunday, June 8, 2008

At crush or flush you can enjoy mingling from the safety of your mobile phone. By safety of your mobile connection refers to the ability for us to block others from using your number or profile. If you get harassed and don't like ut just let the persons at flush or crush know. Be sure to upload a great picture of yourself and add tags about your personality or interests and begin meeting friends and romance. You get to browse through persons and tag them with a crush if you like them, sometimes you will get a mutual crush when both parties have picked to crush one another. You can also pice a person from the browse list, and they will really never know.

Thursday, April 24, 2008

Amish Wonder(easy) Cookies~~

1 c. butter, softened (i use margerine) yields: 4 dozen
1 c. corn oil (i use veg. oil)
1 c. sugar
1 c. powdered sugar
2- eggs
1 tsp. vanilla
4 1/2 c. flour ( i use bread flour)
1 tsp. baking soda
1 tsp. cream of tarter (found in spice isle)

Combine the margerine, oil, and the sugars in a large mixing bowl; beat in eggs one at a time. Add vanilla, and then combine the dry ingredients in a medium bowl; Add to the butter mixture slowly; Beating till lt and fluffy, about 40 seconds.
Drop by teaspoonfuls onto ungreased cookie sheets. Bake at 350* for 7-9 minutes; or until very lightly golden on bottom, if edges are browning they've gone to long....
Cool on wire rack.

*Hope u enjoy my friend's and family's favor ~Copied from Amish Recipes
Don't these look easy for xmas, plus chewy like toll house.
I would get the bread flour for these, they will be higher in protein value if you use bread flour.

4 1/2 cups of flour = 72 TB. =1.5 TB. per cookie of starch or-9 carbohydrate grams of starch & <1 TB. sugar cal.
What is Bread Flour?

What is bread flour? Can I substitute all-purpose flour?

Bread flour is a high-protein flour, specially formulated for making yeast breads. The combination of extra protein, a tiny bit of malted barley to help the yeast, and vitamin C or potassium bromate to help the formation of the gluten, helps the dough rise and retain gasses as it bakes, resulting in greater volume and better texture.

You can certainly substitute all-purpose flour in a recipe, but the results will be less spectacular. If you have a box of wheat gluten handy, you can add a tablespoon or so to your bread recipe to get essentially the same results as if you had used the bread flour.

http://www.kingarthurflour.com/shop/detail.jsp?id=3001

http://www.bettycrocker.com/products/gold-medal-flour/gold-medal-products.htm

These cookies have 14 grams of carbohydrate before decorating. Adding Splenda brown or white maybe mixed with cocoa, cinnamon or try some sugar free instant pudding in pistachio or butterscotch (dry). Not overwhelming for a modest diet choice.