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Penny's Questions

post #1 of 32
5/14/07 at 7:02am
Thread Starter 
Since I'm having such a hard time with NFSC lately, I've decided to give Penny's cookies a try. Two questions: 1) what is whipping cream? Do I find it in the dairy section? 2) Has anyone made omitting the almond extract? Just add more vanilla if I omit the almond? I have three kids with nut allergies so avoid all things like that...better safe than sorry! TIA. Jodie
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post #2 of 32
5/14/07 at 7:42am
Hi
I make Penny's recipe all the time. I never have whipping cream ( I think it's the same as heavy cream) instead I use half and half or milk. It works fine.
I also don't use almond extract, I just use vanilla - tastes great.
Sometimes I substitute 1/8 cup of the sugar for 1/8 cup of powdered coffee creamer. I really like the flavor toffee nut, made by coffeemate.
Give it a try, you'll love it!

Leslie
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post #3 of 32
5/14/07 at 7:55am
Whipping cream is very close to heavy cream. Whipping cream I'm told has already been sweetened.
Life is what you make of it. Don't like something change it.
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Life is what you make of it. Don't like something change it.
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post #4 of 32
5/14/07 at 8:02am
Heavy cream is what I use for whipping cream all the time. Glad to know that the creamers are getting used for a lot of different recipes.
Debi Ashwood
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Debi Ashwood
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post #5 of 32
5/14/07 at 8:02am
I just noticed, I have in my fridge heavy whipping cream. I was curious and looked at the ingredients, no sugar. Is there a difference between heavy whipping cream and whipping cream and heavy cream?
Just curious.
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post #6 of 32
5/14/07 at 8:05am
Here are a few web sites with info on cream:

http://www.landolakes.com/products/SubCategoryIndex.cfm?SubCategoryID=67

http://en.wikipedia.org/wiki/Cream

http://www.bellaonline.com/articles/art12645.asp

http://whatscookingamerica.net/Sauces_Condiments/CreamDefinitions.htm

Now I come from Quebec originally where there are diffent creams available.
http://www.natrel.ca/english/ourbrands/ultracreme.html

Hope you can get good info from these sources.

Good Luck
Practice Practice Practice.
Life is short, enjoy what you do!
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Practice Practice Practice.
Life is short, enjoy what you do!
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post #7 of 32
5/14/07 at 8:06am
So are Penny's cookies butter cookies or sugar cookies? I had someone ask me to make sugar cookies but I've heard Penny's recipe is easier to work with - and since I haven't really made sugar cookies before...well at least not successfully - unless it was pre-made dough!

But I don't want to make Penny's recipe if it's really a butter cookie b/c they asked for sugar...... so which is it?
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post #8 of 32
5/14/07 at 8:16am
imartsy-
good question.
If you look at the recipes, No Fail Sugar Cookies and Penny's, they use pretty much the same ingredients. One is listed as a sugar cookie (NFSC) and the other is listed as a butter cookie. So I don't know the difference between "butter cookies" and "sugar cookies."
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post #9 of 32
5/14/07 at 9:35am
so are they the same thing then?
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post #10 of 32
5/14/07 at 2:30pm
Thread Starter 
Thanks for the answers! I'm going to try Penny's next. I have too many upcoming projects to keep having my NFSC continue to fail!

Leslie-thanks for the substition ideas. I want to try the coffee creamer...think I will do that this week when I give Penny's a try.

Thanks. Jodie
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post #11 of 32
5/14/07 at 6:07pm
So still have the question - do you think I can use Penny's cookies as sugar cookies? I don't want people expecting one thing and biting into another... even if it's a good cookie - if they ordered one thing and got another, they might not be happy.....
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post #12 of 32
5/14/07 at 6:52pm
It tastes like a sugar cookie to me.
miriel
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miriel
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post #13 of 32
5/14/07 at 6:56pm
THANK YOU!
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post #14 of 32
5/14/07 at 7:16pm
one more question - do you sift the unbleached flour? and is unbleached flour the same as self-rising? I only saw one kind of flour at my local store that was "unbleached" and it was self-rising.
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post #15 of 32
5/15/07 at 11:23am
I just used all purpose flour and didn't sift. They were fine.
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