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KHalstead's modified NFSC - Page 5

post #61 of 112
4/1/10 at 12:56pm
I think the preservatives in the pudding mix or maybe the gelatin itself is what keeps them fresh and soft for so long....not sure, but I know they stay that way for a LONG time........longer than you ought to be keeping cookies around LOL
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post #62 of 112
4/1/10 at 2:15pm
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post #63 of 112
4/5/10 at 7:18pm
When Khalstead's modified NFSC says to use veg shortening does she mean Crisco (thick white in the can) stuff or the oil (in the bottle)? Thanks.
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post #64 of 112
4/5/10 at 9:39pm
Yep! That's correct the thick shortening in the can. I just made these cookies again for Easter and they turned out fabulous! I used French Vanilla pudding, very tasty! HTH icon_smile.gif
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post #65 of 112
4/6/10 at 7:36am
What did I do wrong??? My dough was greasy and crumbly. I used 5 cups of flour b/c it's pretty humid here. Should I have used less. My butter was very room temp. Should it be a little firm? Also, I made the dough Saturday and 'tried' to bake Monday night. Could that be why it's greasy? Other than that, I followed the recipe. I really want to like this recipe. I LOVE the recipe I've been using but it call for sour cream, which I don't always have. TIA
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post #66 of 112
4/6/10 at 1:22pm
if it was hot, it's possible that could have made it seem "greasy" if your butter/shortening was literally melting once the dough was made. If it was crumbly, then it's possible you did use too much flour, never seen dough be greasy AND crumbly at the same time thoguh!. Generally 5 cups is perfect for me though..once in a while I need a little more .

Forgot to mention that I use large eggs...........that really CAN affect a recipe......if you guys use medium or X-large it can definitely throw off the whole recipe!
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post #67 of 112
4/10/10 at 3:27pm
I am with you on the egg size, KHalstead....I have learned the hard & expensive way to NEVER buy anything but LARGE eggs! Too many recipes have been ruined because of using the extra large eggs. It really does make a difference. icon_wink.gif
~~~Kathie~~~

"IN YOUTH WE LEARN...WITH AGE WE UNDERSTAND!"
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~~~Kathie~~~

"IN YOUTH WE LEARN...WITH AGE WE UNDERSTAND!"
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post #68 of 112
4/12/10 at 3:51am
So KHalstead what was your final answer as to the pudding mix. I didn't even see instant jello in a 4 oz box. The ones I bought are 3.3 "Jell-0" brand. Do I use one box or one and a half or what?
Thanks
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post #69 of 112
4/12/10 at 6:47am
Quote:
Originally Posted by toleshed

So KHalstead what was your final answer as to the pudding mix. I didn't even see instant jello in a 4 oz box. The ones I bought are 3.3 "Jell-0" brand. Do I use one box or one and a half or what?
Thanks



Hi, I'm not trying to bud in here, but I always use KHlastead's recipe & also use Jello brand pudding mix. My favorite is the Cheesecake one & I just looked on the box & it is actually 1 ounce...makes 4 1/2 cups servings. The Jello Chocolate is 1.4 ounces and makes 4 1/2 cup servings also. I am just wondering if the recipe had a typo and had 1-4 ounce box, meaning 1 box of a 4oz size box or if it had meant to be 1.4 oz box, which is what I always use. (except the Cheesecake one which is only a 1 oz box). These are the smaller of the two sizes Jello brand sells. Just using ONE of these smaller boxes is all I have ever done. I sure hope I have been doing it right all this time...the cookies came out great everytime though. The only thing I did differently was cut the sugar down to 2 or 2/2 cups instead of the 3 cups called for.
~~~Kathie~~~

"IN YOUTH WE LEARN...WITH AGE WE UNDERSTAND!"
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~~~Kathie~~~

"IN YOUTH WE LEARN...WITH AGE WE UNDERSTAND!"
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post #70 of 112
4/12/10 at 6:57am
you're right Kathie...............it's 1 small box........I think the actual weight varies so much from flavor to flavor and brand to brand!
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post #71 of 112
4/12/10 at 6:58am
it's the size pudding mix that calls for 2 cups of cold milk and make 4 servings of pudding.
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post #72 of 112
4/12/10 at 7:46am
Wow - just finished reading this entire thread and can't wait to make these cookies today for my daughter's new baby. Does anyone add a drop or two or flavoring or Lorann Oils to kick up the flavor?
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post #73 of 112
4/12/10 at 8:19am
you can, I've added raspberry lorann oil to white chocolate cookies and they're delicious!!! I've also added some cheesecake lorann to give a stronger cheesecake flavor to some cookies!
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God's Word will either keep you from sin;
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post #74 of 112
4/12/10 at 9:33am
Khalstead and Kathy, you're both right.
That's why i added 3 boxes of pudding mix my first time trying out the recipe and it was very dry. I tried it again last week with one small box which makes 4-1/2 servings and it was perfect. Thanks for this delicious recipe Khalstead.

Just got Caramel Chip Jello pudding; anyone try that?
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post #75 of 112
4/12/10 at 12:38pm
oh thats great everyone - thanks. I'm baking tonight. Wow - can't believe the white chocolate holds so much more but its 2 cups of milk and makes 4 servings. so I'm using the whole box.
Thanks
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