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KHalstead's modified NFSC - Page 8

post #106 of 112
I was a died in the wool NFSC recipe user, but I wanted to try this one. I threw the recipe away because I didn't like the way the dough handled, but when I tasted them, I dug the recipe out again. The next batch, I added the additions that I use with my NFSC recipe and the dough was just beautiful though it still does puff up a little. I add 2 tsps. of lemon juice, 1 tsp. of cinnamon, 1 tsp. of wedding bouguet, and 2 tsps. of vanilla for flavoring. Thanks for this great recipe that I can add to my favorites list which are:
Gemini's Peanut Butter Dough
Cookie Crazie's Sugar Cookie with Sour Cream
NFSC
Chocolate Brownie Roll Out--terrific--recipe here somewhere
I just spent an afternoon making a batch of each of these, as it's so nice to have them in the freezer and ready to go. Thanks everyone.
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post #107 of 112
Dear Khalstead

Thank you so much for the recipe. I had to try it yesterday and the taste is just AMAZING! I had a problem with spreading though and wondered if you could give me the grams measurements of your recipe. I live in South Africa and we work on the British measurement and our cup sizes are bigger than yours. I also has to compensate with the eggs as I only had XL eggs and was not sure how much to scoop out before adding to the recipe...

I am painful about spreading and cookies being able to hold their shape and would really appeciate your help in this regard.

Regards from Sunny South Africa.

Verina Winterbach
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post #108 of 112
I weigh everything but it's all in ounces..........I'll get it figured out for you.
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post #109 of 112
http://www.jsward.com/cooking/conversion.shtml



here is a very easy to read conversion table!

When I get some time today I'll sit down and figure out the whole recipe in metric for you!
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 #110 of 112
Dear KHalstead, thanks for that website. On the British measurements our cup sizes are bigger than yours - ours is 250ml per cup and yours is 240ml. I think that is where I have made my mistake.

I have done the conversion and ask whether you can maybe just check it for me, please. icon_razz.gif
2 stick butter = 1 cup = 240ml
1 cup shortening = 240ml
3-4 cups of sugar = 720ml - 960ml
3 large eggs (large being the operative word here!!! no XL)
2tsp vanilla = 10ml
1tsp almond essence = 5ml
pinch of salt
1x4oz box instant pudding = 113g
6 cups of all purpose flower = 1440ml
I think I did it correctly???
Thanks you so much.
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post #111 of 112
O good heavens I am such a dork!! I just notice that my metric scale has an ounce setting. If you can just give me your ounces in weight for the recipe I can just set my scale to weight exactly like you do ...

Sorry about all of this ... icon_redface.gif
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post #112 of 112
Wow, awesome thread...my NFSC have been failing lately so, I'm gonna tried this modified recipe. Thank youuuuu!!!!
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