MESSAGE From Kraft Foods!

Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever! We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files. We will remind you again before the transition occurs but wanted to let you in on the exciting news!! If you have any questions on how to do this please contact Customer Care at Contact Us

Brown and white sugars

[Replies: 7]

Last Post Dec 10, 2006 9:39 AM by: NYmom6

NYmom6

Posts: 149

Re: Brown and white sugars

Posted: Dec 10, 2006 9:39 AM

> Are you standing when you bake these cakes?

Art, it doesn't matter. Are you referring to the "high altitude" directions for baked goods? I doubt that Eemma is that tall.

Rate this post:

Report

Art Vanderlay

Posts: 50

Re: Brown and white sugars

Posted: Dec 10, 2006 9:35 AM

Are you standing when you bake these cakes?

Rate this post:

Report

Eemma

Posts: 807

Re: Brown and white sugars

Posted: Dec 10, 2006 9:31 AM

Sorry, but they are cookies made with confectionary sugar, butter, flour, walnuts and vanilla - made into little balls cooked and rolled in more confectionary sugar. Not very ethnic or exotic ingredients but they look like little snow balls on the cookie plate and are very good. My family has been making them for as long as I can remember and they are a holiday favorite in my family.

Rate this post:

Report

NYmom6

Posts: 149

Re: Brown and white sugars

Posted: Dec 10, 2006 9:26 AM

Excuse my ignorance but are those ethnic cakes? I've only made American cakes but I would love to try something that's ethnic.

Rate this post:

Report

Eemma

Posts: 807

Re: Brown and white sugars

Posted: Dec 10, 2006 9:10 AM

> Is that what you call them? Maybe you should look
> into something else and you would be much happier.
> Cross your heart?

What are you talking about? Yes, "Mexican Wedding Cakes" and "Russian Tea Cakes" are two names for the same cookie in my cookbooks.

Or are you questioning that, if they aren't chilled, the dough flattens and spreads on the pan?

I'm actually quite happy, thank you.

Rate this post:

Report

Art Vanderlay

Posts: 50

Re: Brown and white sugars

Posted: Dec 10, 2006 8:40 AM

Mexican Wedding Cakes (or Russian
> Tea Cakes) because if I don't they always
> flatten and spread.

Is that what you call them? Maybe you should look into something else and you would be much happier. Cross your heart?

Rate this post:

Report

Eemma

Posts: 807

Re: Brown and white sugars

Posted: Dec 9, 2006 3:28 PM

I thought it was the temperature of the dough or the shortening more than the sugar. Try chilling the dough before you bake it.

I have to chill my Mexican Wedding Cakes (or Russian Tea Cakes) because if I don't they always flatten and spread.

Rate this post:

Report

Deanie56

Posts: 4