Re: The Secret
Posted: Fri Apr 12, 2013 2:24 pm
I know! Isn't it "eggstrodinary!"Wow! What miracles may come! I leave for a week and the coffee shop comes alive!
LOVE!!!!
Sammy
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I know! Isn't it "eggstrodinary!"Wow! What miracles may come! I leave for a week and the coffee shop comes alive!
LOVE!!!!
Sammy
by theunim » Thu Apr 14, 2011 3:39 pm
The long awaited recipe! I'm so sorry....I've been so distracted these past several days but I finally got to typing it and here it is, in all its glory from the book and including my own notes.
White Chocolate Chunk Cookies with Dried Blueberries
½ cup (1 stick) sweet butter (Or, unsweetened. Also: I melt the butter down, have not yet tried making this cookie without melting first.)
1 cup superfine sugar
1 egg
2 tsp. vanilla extract
1 ¼ cups all-purpose flour
½ tsp. baking soda
½ tsp. baking powder
¼ tsp. salt
¼ cup oatmeal
1 ½ (8 oz.) chopped white chocolate chunks
½ cup (3 oz.)dried blueberries
1. Preheat the oven to 375ºF (190ºC)
2. Beat the butter and sugar and then add the egg and vanilla, then set aside.
3. Sift together dry ingredients and stir in the oatmeal.
4. Incorporate the mixed dry ingredients, white chocolate, and dried blueberries into the butter mixture.
5. Roll into balls and use your fingers to flatten onto a non-stick baking sheet, about 2 in. (5 cm) apart. Bake for 8 to 10 minutes. Cool 5 minutes.
6. When cool, store in an airtight container for 4 to 5 days.
Yield: supposedly 2 dozen. It all depends on how big you make the cookie balls when you roll them. Just eye it, or use a ½ tbsp measuring spoon (or equivalent, something to make the ball an inch across) to scoop out and level cookie dough, then roll into balls after taking out from the spoon.
Notes:
-A variation: I use Nestle white chocolate morsels, which probably make the cookies sweeter than the recipe really is. As a result, you may want to reduce the amount of sugar you use, as I have personally found that if I used1 cup of superfine, it’s very sweet, and some people might not like it. If you don’t have superfine sugar, you can put regular sugar through a food processor, but don’t process the sugar to the point of fine powder (you’ll know if you’re doing this if you see some of the sugar puff into the air like small sugar clouds when you open the container). However, regular granulated sugar will be fine, too, if you do not have a processor.
-Another variation: I found out how to make a different variation of this cookie by accident when I mixed the sugar into the butter over the heat, as the butter was melting – the cookie had a larger spread on the cookie sheet and also a harder, toffee-like outcome. I must also note that when this happened, I was using Sugar in the Raw (what they call turbinado sugar) in that batch)
Oh, my friend,
all that you see of me
is just a shell,
and the rest belongs to love.
— Rumi
The pure love of one soul can offset the hatred of millions. ~ Gandhi
Petra you have nothing to worry about...you're a great mom! Still it doesn't hurt to ask for more help from "above",eh?Today Mathilda demanded of me when she came home from gym: "Giz some money so's I can buy an energy drink!"
I answered: "Sod off! And know what you put into your body, woman!"
"I'm 14 mama! Not a woman, yet"
She sure does look like it though. Oh Lord! Make me a better mom!
I always loved that."If a man is called to be a street sweeper, he should sweep streets even as Michelangelo painted, or Beethoven composed music, or Shakespeare wrote poetry. He should sweep streets so well that all the hosts of heaven and earth will pause to say, here lived a great street sweeper who did his job well."