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How long do you think..... - Page 2

post #16 of 34
12/5/09 at 4:37pm
KHalstead, that is instant pudding?
Shiney
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Shiney
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post #17 of 34
12/5/09 at 5:06pm
Quote:
Originally Posted by shiney

KHalstead, that is instant pudding?



Not sure where she went, but Shiney, I'd bet my bippy that it is instant pudding --same concept as instant pudding in cake mix. icon_biggrin.gif

I'm soooo excited to see this version of the recipe! I can't wait to try it with the pudding. I'm going to try adding white chocolate pudding instead of the vanilla. It seems when I add vanilla pudding to things, it makes the finished product more "yellowy." Is that a word? icon_rolleyes.gif
1 Chronicles 23:29
They were in charge of the bread set out on the table, the flour for the grain offerings, the unleavened wafers, the baking and the mixing, and all measurements of quantity and size.
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1 Chronicles 23:29
They were in charge of the bread set out on the table, the flour for the grain offerings, the unleavened wafers, the baking and the mixing, and all measurements of quantity and size.
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post #18 of 34
12/5/09 at 5:45pm
Doesn't matter if yellowy is a word or not, we understand it! I am making up a few batches of dough tomorrow, one with the pudding, and see the difference in the cookie, and hold a couple out for couple of weeks and see how fresh it still is. I'll keep y'all posted!
Shiney
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Shiney
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post #19 of 34
12/5/09 at 6:05pm
There is a product called Signiture Secrets that keeps baked goods moist and is a preservative.. I get mine from King Arthur Flour co.HTH
When all is said and done................Eat Cake!!!!
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When all is said and done................Eat Cake!!!!
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post #20 of 34
12/5/09 at 6:23pm
I make my cream for sandwiching cookies with butter ,
1 oz. butter (soft) to 1cup of icing sugar
add flavoring of choice and little warm water
mix by hand not electric mixer(you dont want it fluffy)

this cream hardens but soft when you bite into the cookie and taste good even after 10 days
add cocoa and vanilla for chocolate
warm orange juice for a citrus taste
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post #21 of 34
12/8/09 at 7:58am
Okay, I hate to be the dissenting opinion, but when I make cookies that will be individually wrapped for a customer they have stayed fresh for a couple of weeks at least - I haven't gotten back any complaints from anyone that they weren't fresh. I use Toba Garetts (spelling?) sugar cookie recipe and when I took a class with her she said that she experimented once to see how long they would stay fresh and reported that even after a month, wrapped, the cookie was still fresh and crisp. They are not a "moist" cookie so I don't see where spoilage would be a concern for long periods of time. And as I said, so far I have never had any complaints from anyone, although I doubt anyone waited a month to eat a cookie lol. Just saying though.......
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Soldiers' (plural) mom and proud of it. Support our troops.
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post #22 of 34
12/8/09 at 8:14am
luv2bake6, if you go into your profile and add your city and state under location, someone else in your area may know what that baker uses. That baker may be a member of cc and be willing to help you out.
(edited to correct spelling!)
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post #23 of 34
12/9/09 at 5:22pm
I was the "cookie girl" at the big local bakery...well let me just say that they didn't really throw any cookies away at all. They were stored in the rubbermaid containers on the shelves.

So you are good with your holiday orders being a week old!
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post #24 of 34
12/10/09 at 6:03am
Quote:
Originally Posted by luv2bake6

shiney, no, i don't know anyone close enough to ask her although i don't think she'd even give a hint as what she does because her biz is quite lucrative.



who me??


LOL I always give out my secrets! icon_lol.gif
God's Word will either keep you from sin;
or sin will keep you from God's Word.
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God's Word will either keep you from sin;
or sin will keep you from God's Word.
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post #25 of 34
12/10/09 at 6:05am
Quote:
Originally Posted by Win



I'm soooo excited to see this version of the recipe! I can't wait to try it with the pudding. I'm going to try adding white chocolate pudding instead of the vanilla. It seems when I add vanilla pudding to things, it makes the finished product more "yellowy." Is that a word? icon_rolleyes.gif



You know I didn't notice that it really looked any more yellowy than normal to tell you the truth (with cake mix I definitely notice the change though)....but yeah white choc. pudding will work and cheesecake is yumalicious!! Is THAT a word? LOL
God's Word will either keep you from sin;
or sin will keep you from God's Word.
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God's Word will either keep you from sin;
or sin will keep you from God's Word.
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post #26 of 34
12/10/09 at 6:26am
Folks, they're probably "good" way longer than 3-5 days. We're just used to eating our cookies right out of the oven or within 24 hours. I know that's how I taste them. My kids come over and eat cookies that have been laying out (or in a big ziplok bag) for 3-4 days. I think the cookies are DISGUSTING at this point, but they are gobbling them down and assure me they are still fine.

Next time you make a batch, set aside 7 or 10 cookies. Decorate them, bag them, label them "Day One", "Day Two" etc. Then eat one everyday for a week and see WHEN they really start tasting bad. Not "bad" compared to what we're used to, but really "bad".
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Cake Cutting Guide: http://cateritsimple.blogspot.com/search/label/cake%20comb
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post #27 of 34
12/10/09 at 8:25am
"Good" is different from "fresh" - in my mind anyway.
The darn things are "good" for quite a while. Even when they start to dry, you can dunk them in a cup of coffee or milk and they are yummy again.

My hips would be glad if they 'went bad' a lot faster!
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Tommy's favorite song? Roll roll roll your goat
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post #28 of 34
12/10/09 at 9:15am
on a side note I have a couple cookies (I saved 1 cookie from a few different designs i've done thinking maybe one day I'd use them as cookie dummy type of thing to show customers) I've had 1 cookie for almost 3 yrs. now and it still looks exactlly like it did when it was decorated LOL I don't think these things will EVER mold (obviously I wouldn't dream of eating it, but just thought it was interesting)
God's Word will either keep you from sin;
or sin will keep you from God's Word.
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God's Word will either keep you from sin;
or sin will keep you from God's Word.
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post #29 of 34
12/16/09 at 7:37pm
Shiney, did you try out the recipe with vanilla pudding? How did it go?

When you add the pudding, do you need to adjust the flour amount?
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post #30 of 34
12/18/09 at 4:33am
Luv, yes, I tried it, the only thing I adjusted was omitting the vanilla because the pudding was vanilla flavor, and quite frankly, there was no difference in freshness after time. The ones with pudding were harder to roll out, they were crumbly. Suppose I should have adjusted the recipe some.
Shiney
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Shiney
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