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KHalstead's modified NFSC - Page 4

post #46 of 112
When I made these cookies I used 1 cup less flour than the recipe called for. It was perfect, no crumbly dough!
post #47 of 112
Quote:
Originally Posted by luv2bake6

sorry, i meant the jello pudding mixes. Today i bought Royal instant pudding mix. It is a 1.5oz box that makes 4-1/2 cup servings of pudding when prepared with 3 cups of milk. How many of these do you recommend adding?



I too would be interested in the answer to this. The 4 1/2 serving box of Jello pudding mix is just shy of 4 oz, but the 4 1/2 serving box of Royal pudding mix is only 1.5 oz. They both make the same amount of pudding. Anybody know how to compensate for this difference in recipes?
Angela
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Angela
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post #48 of 112
I've never used it, but I would be inclined to just add one box!

What are some reasons Royal® Instant Pudding & Pie Filling may fail to thicken?

When milk substitutes are used. The calcium in milk is essential for the setting process.

If Instant Pudding is allowed to remain in the mixing bowl before pouring into a pie shell, the set will not be firm enough for a pie.

For best results, Instant Pudding mix should be combined with two cups of fresh cold milk beaten for one minute (for a pie) and two minutes (for pudding) at low speed and then poured immediately into dessert dishes or a pie shell.

Refrigerate at least 3 hours or until set (1 hour for 1 package pie). If using 2 packages (4serving size) of pudding mix, use 3 cups cold milk.


this is from royal's website and it looks to me like the box that calls for 3 cups of milk is considered a double package????

This is even more confusing!!!!!
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post #49 of 112
I know it's confusing. I actually put 3 of those packages (1.5oz;4-1/2 cup servings) into the recipe because i thought i needed 4 oz total as the recipe stated. Of course i had a little extra in the recipe since 3 pkgs equaled 4.5 oz but if you go by servings, it totaled 13-1/2 servings if my math is correct.
That's why my dough was all crumbly and quite sweet! I had to throw it out.

So khalstead, do you recommend just adding one box of the 1.5oz?
post #50 of 112
I made this yesterday. After it sat in the refrigerator for a few hours, I took it out and it was really crumbly. I had the darndest time with it. Then after baking the cookies, they spread quite a bit. I followed the directions. I let the dough rest and it seemed fine before refrigerating it. I used Jell-O pudding mix. 4 oz. like the recipe called for.

Any help or suggestions? Please?

Thanks.
post #51 of 112
Where is the recipe that everyone is talking about in this post? It is the one that uses pudding mix in the recipe?
post #52 of 112
Quote:
Originally Posted by messy1

Where is the recipe that everyone is talking about in this post? It is the one that uses pudding mix in the recipe?



http://cakecentral.com/recipes/15218/khalsteads-modified-nfsc
Angela
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Angela
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post #53 of 112
Thank you...I will have to try this recipe out.
post #54 of 112
Looks like I will be trying this on my next batch of cookies. I have started using MMF and the cookies are spreading too much for MMF. I do not like the have to recut the cookies and I don't like the look of it either. Didn't I read that we can add pudding mix to this?
post #55 of 112
Khalstead -
The first time I made them I followed your instructions to the tee and they were delicious, but I'm a little short on freezer space now - did you ever make them without freezing?
Thanks.
Phyllis52
post #56 of 112
yes, I do make them without freezing........they spread a little more but not too bad as long as you don't roll them too thick!
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post #57 of 112
I am going to try the receipe. I have 75 wedding cookies to make for a wedding on Saturday. I have all my ingredients. I was thinking of baking them today and tomorrow and then decorate on Thursday so that all I have to do is package them on Friday. Do you think with the cookies being out for 3 days, they will dry out and not stay soft?
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post #58 of 112
they'll be fine............I actually did a test when I first started using this recipe and I left a cookie out, uncovered for 7 days, tasted it and it was exactly the same.......then tested another after 14 days and it was a little firmer but still tasted good and was still chewy. Then I had a 3rd cookie that was in a bag that was folded over at the top and stapled shut for 2 months!!!! Yes, I tasted it and it actually tasted JUST like the day they were baked!!
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post #59 of 112
Quote:
Originally Posted by KHalstead

they'll be fine............I actually did a test when I first started using this recipe and I left a cookie out, uncovered for 7 days, tasted it and it was exactly the same.......then tested another after 14 days and it was a little firmer but still tasted good and was still chewy. Then I had a 3rd cookie that was in a bag that was folded over at the top and stapled shut for 2 months!!!! Yes, I tasted it and it actually tasted JUST like the day they were baked!!



WOW!!! That is awesome. I have tried the NFSC and did not care for it as much because it was not to my liking as far as softness and sweetness is concerned. Wish me luck..
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post #60 of 112
I am making these cookies tonight as well. Made the dough for the first time last night (which tasted and smelled WONDERFUL!!) I used white chocolate pudding mix.
I am glad to know that these will remain fresh. I need them completed for Friday and was a bit concerned.
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