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penny's VS nfsc - Page 3

post #31 of 59
3/19/07 at 1:49pm
I may have to try this recipe tonite, just for comparison of course!

deb
mom to Christine, John, Michele, Joseph & Peter......grandma to Zachary and Colette
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mom to Christine, John, Michele, Joseph & Peter......grandma to Zachary and Colette
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post #32 of 59
3/19/07 at 7:06pm
does anyone know what the whipping cream does in Penny's recipe? I was just comparing the 2 recipes and they are very similar. The whipping cream and amount of extract seems to be the main difference.

I'm just wondering if the whipping cream can be omitted or if it is what 'makes' the recipe. I might try it tonight and I have every ingredient except for the whipping cream. icon_cry.gif

Also, I wonder why Penny's recipe doesn't have to be chilled when the additional ingredient is the whipping cream. Basically, I'm wondering if I can still get away with not chilling it without the whipping cream. icon_confused.gif

Sorry if I sound confused. icon_redface.gif I've only made the NFSC once. I'm usually just playing around with cakes but I've been wanting to attempt the cookies one more time.
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post #33 of 59
3/19/07 at 10:25pm
You can use milk as a replacement for the cream. Penny suggests using whole milk but I've used 2% with no problems. thumbs_up.gif
~ ~ Melanie
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~ ~ Melanie
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post #34 of 59
3/20/07 at 3:40am
I was just looking at that recipe - 2 tablespoons of vanilla? Penny, is that right? Seems like alot to me (and a case for using the imitation stuff). Is that supposed to be teaspoons instead? I was thinking of trying it with butter flavoring replacing the almond - there is one guy at work who is nut allergic and can't even eat stuff with the flavoring of almonds/nuts. Can anyone check on that vanilla amount and let me know?

deb
mom to Christine, John, Michele, Joseph & Peter......grandma to Zachary and Colette
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mom to Christine, John, Michele, Joseph & Peter......grandma to Zachary and Colette
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post #35 of 59
3/20/07 at 6:12am
Deb- there is another thread about this... and it is supposed to be that much vanilla, according to that.
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post #36 of 59
3/20/07 at 6:40am
Quote:
Originally Posted by tayesmama

You can use milk as a replacement for the cream. Penny suggests using whole milk but I've used 2% with no problems. thumbs_up.gif



thank you tayesmama! i might give it a try icon_smile.gif
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post #37 of 59
3/20/07 at 12:19pm
Quote:
Originally Posted by MomLittr

I was thinking of trying it with butter flavoring replacing the almond - there is one guy at work who is nut allergic and can't even eat stuff with the flavoring of almonds/nuts.



You can definitely sub the almond flavoring. I've done it many times with great results!
~ ~ Melanie
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~ ~ Melanie
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post #38 of 59
3/20/07 at 3:56pm
WOW, that is alot of vanilla......I may only use 1 tablespoon (that might be all I have right now). Also realized have no cream, so substituting plain coffee creamer (only have fat free milk). So basically I am trying a new cookie recipe and messing with it before forming an opinion on it..... icon_redface.gif

deb
mom to Christine, John, Michele, Joseph & Peter......grandma to Zachary and Colette
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mom to Christine, John, Michele, Joseph & Peter......grandma to Zachary and Colette
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post #39 of 59
3/22/07 at 1:07pm
I just made a batch of Penny's and boy, it does taste good! It doesn't spread at all. Yes, I used 2 TABLESpoon of vanilla and of course, the dough is pretty wet, but not that bad. I think the reason for 2 tablespoon is because you can add a little bit of flour when rolling dough so it won't taste too floury. The cookie tastes good, too.
H.R. Pufnstuf who's your friend when things get rough
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H.R. Pufnstuf who's your friend when things get rough
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post #40 of 59
3/22/07 at 1:42pm
i was wondering the same thing about both recipes. i think i'm gonna try penney's soon.
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post #41 of 59
3/22/07 at 1:53pm
Hey everyone,
Well I read this thread and had to try Penny's, so I did.

I just got done, and boy am I pleased. I made it just as it says, except for the vanilla. I did 1 1/2 Tablespoon vanilla (reg) and 1/2 Tablespoon of the creme bouquet. Everything else is the same. I tasted some of the dough as I always do......and WOW, I was soooo pleased.

The dough is thick (I think the whipping cream helps-I also think it make the dough rich), but it's not sticky at all, which surprised me. And the taste is heaven. I always get a bland after taste from the NF. I gave my mouth a sec to enjoy the taste and it NEVER went away. I'm sold. I haven't rolled or baked yet. The dough is getting chilled, even thought it doesn't have to.

Thanks Penny for sharing your recipe, it's delish!
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post #42 of 59
3/22/07 at 3:47pm
Exactly - the dough was thick. The only part I didn't follow the recipe is the one you mix by hand when combing the flour and butter mix. It was too hard for me to stir by hand, so I decided to use my Kitchen Aid mixer in a very slow speed. Once the dough is throughly mixed, I stop the machine immediately.

Since I use the parchment paper in between, the dough sticked to it. So I took it off and sprinkle flour on the dough (just a little bit) and it works just fine - not sticky anymore.
H.R. Pufnstuf who's your friend when things get rough
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H.R. Pufnstuf who's your friend when things get rough
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post #43 of 59
3/22/07 at 3:53pm
If you use RBC on your NFSC...try putting orange extract in both........MMMMMMMMMMMMMM
In the NFSC I kept the vanilla in and added 1 t. orange...also 1 t. in the RBC but in place of vanilla
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post #44 of 59
3/22/07 at 5:35pm
manatee - what is this creme bouquet you are talking about? flavoring?
which brand? if im not mistaken i think i read in another post that it can be found in sugarcraft site?!

TY

and yes orange on both icing and cookie are soooooooo good! if added to cookie, add some orange zest for the extra quick. really good.


edited to say:

Is this it?? gosh i hope so! cause this store is near my home, i won't have to wait for delivery. icon_lol.gificon_biggrin.gif
http://www.candylandcrafts.com/images/CK42-452cremebouquet.jpg
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post #45 of 59
4/3/07 at 1:35pm
You know, I personally think that NFSC is easy to use with the cookie cutter. With Penny's, it's so sticky that I had to put a little more flour on it. It's because Penny's recipe doesn't require to put the dough in the fridge. NFSC requires fridge and it's no wonder they're so easy to cut the dough out.

Like I said earlier, the taste is better in Penny's, but you can always adjust it with NFSC, like I put extra vanilla extract or flavored coffee creamer.
H.R. Pufnstuf who's your friend when things get rough
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H.R. Pufnstuf who's your friend when things get rough
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