The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [230]
MAKES ABOUT ½ CUP GLAZE, ENOUGH
TO GLAZE AN 8-INCH-SQUARE PAN OF
BROWNIES.
Baker’s Note
For a 13 x 9-inch pan of brownies or 48–60 cookies, double the ingredients listed above and proceed as directed.
VANILLA ICING
4 cups powdered sugar, sifted
2–3 tablespoons whole milk
½ teaspoon vanilla extract
Combine the powdered sugar, 2 tablespoons milk, and vanilla extract in a medium bowl. Stir until icing is well blended, smooth, and spreadable, adding more milk by teaspoonfuls if consistency is too thick.
MAKES ABOUT 1½ CUPS.
WHISKEY GLAZE
Three ingredients equals simple perfection here.
1¼ cups powdered sugar, sifted
1 tablespoon unsalted butter, melted
1 tablespoon whiskey or bourbon
In a small bowl combine the powdered sugar, melted butter, and whiskey. Whisk until smooth.
MAKES ABOUT ½ CUP OF GLAZE, ENOUGH
TO GLAZE AN 8-INCH-SQUARE PAN OF
BROWNIES.
WHITE CHOCOLATE CREAM CHEESE FROSTING
1 cup white chocolate chips
6 ounces cream cheese, room temperature
2 tablespoons unsalted butter, room temperature
1 tablespoon fresh lemon juice
Stir white chocolate in top of double boiler over barely simmering water until almost melted. Remove from over water and stir until smooth. Cool to lukewarm. Beat the cream cheese and butter in a large bowl until blended. Beat in lemon juice, then cooled white chocolate.
MAKES ABOUT 1¼ CUPS.
BEAT: To combine ingredients vigorously with a spoon, fork, wire whisk, hand beater, or electric mixer until the ingredients are smooth and uniform.
BLEND: To combine ingredients with a spoon, wire whisk, or rubber scraper until very smooth and uniform. A blender or food processor may also be used, depending on the job.
BOIL: To heat a liquid until bubbles rise continuously and break on the surface and steam is given off. For a rolling boil, the bubbles form rapidly and will not stop forming even when the liquid is stirred.
CHOP: To cut food into small pieces using a chef’s knife, food processor, or blender.
DRAIN: To pour off extra liquid from a food, often with the use of a colander or strainer over the sink. To reserve the drained liquid, place a bowl under the colander.
DRIZZLE: To slowly pour a liquid, such as melted butter, melted chocolate, or glaze, in a very thin stream over a food.
FOLD: To combine ingredients lightly while preventing loss of air by using two motions: Using a rubber spatula, first cut down vertically through the mixture. Next, slide the spatula across the bottom of the bowl and up the side, turning the mixture over. Repeat these motions after rotating the bowl one-fourth turn with each series of strokes.
GARNISH: An edible decoration added to food.
GREASE: To rub the inside surface of a pan with solid shortening, using a pastry brush, wax paper, or paper towels to prevent food from sticking during baking. Nonstick cooking spray may also be used. Do not use butter or margarine (especially in a baked recipe); either may burn and/or sticking may occur.
GREASE AND FLOUR: To rub the inside surface of a pan with solid shortening before dusting it with flour in order to prevent food from sticking during baking. After flouring the pan, turn it upside down and tap the bottom to remove excess flour.
MIX: To combine ingredients in any way that distributes them evenly, integrating the ingredients. This can be accomplished using a hand utensil or an electric mixer.
PIPE: A decorating technique that involves forcing frosting, icing, or chocolate from a pastry bag or parchment cone to form specific designs on a cookie.
PREHEAT: To turn the oven controls to the desired temperature, allowing the oven to heat thoroughly before adding food. Preheating takes 10–15 minutes.
SET: To allow a food to become firm.
SOFTEN: To allow cold food, such as butter, margarine, or cream cheese, to stand at room temperature until no longer hard. Generally this will take 30–60 minutes.
STIR: To combine ingredients with a circular or “figure 8” motion until they are of a uniform consistency.
WHIP: To beat ingredients with a wire whisk, hand rotary