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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
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869
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Re:Here's a Long shot! But I need help, with Cool whip?
Posted:
Mar 15, 2008 10:31 PM
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lhughes....
I use CoolWhip alot for many different things and the best way I've found for having it keep it's consistency best would be allow it thaw slowly in the fridge (just means planning a good DAY ahead).... AND, if you are beating it, add it as the last ingredient and beat as little as possible....
I've never had any success w/microwaving it... nor any success, once it has "broke down", returning it to the fridge to "re-set"....
best of luck.... planning ahead might be the key...
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Posts:
1,106
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Re: A long shot, vague question
Posted:
Mar 9, 2008 2:43 PM
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Ihughes21, I often defrost cool whip in the microwave. if you do that for very long it will melt it, so only do it untill the sides start to defrost, then stir it. Also if you whip it , it will thin or melt. The best way is to defrost it, is at room temp or in the frige. As for adding it to something, put it in last and stir or fold to blend. I hope this helps. annasfk
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Re:Here's a Long shot! But I need help, with Cool whip?
Posted:
Mar 9, 2008 2:37 PM
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Dear Tamire1,
This is lhughes with the cool whip problem. Yes is the answer to all your questions, I've been defrosting the cool whip in the Microwave and then mixing the cool whip, with the remainers of the recipe.
Then I'd place the dish back into the fridge for however many hours was indicated. However the cool whip would never firm up again to be useful in the recipe. The results were the finished dish had to be eaten with a spoon, regardless of what it was suppose to be, it could be brownies, cakes, pies.
It sounds as if I'm doing something wrong. Won't you please tell me how you handle the Cool Whip ? in making up some of the desserts.? I'll be so grateful. No one at Kraft knew what to do. They actually told me to pick aanother recipe. Thank you for your kindness and tolerace. lhughes
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Posts:
869
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Re:Here's a Long shot! But I need help, with Cool whip?
Posted:
Mar 8, 2008 8:49 PM
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lhughes.... when you say that you "soften the cool whip", you mean that you DEFROST it, preferably in the fridge, yes??? As in, you don't microwave it or whip it or anything like that????
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1,106
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Re: A long shot, vague question
Posted:
Mar 8, 2008 7:18 PM
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Hi Rolandkatet, here is another recipe for the "no bake cookies". Instead of droping via teaspoon, I pour then onto a greased baking sheet and when there cool, cut them with a pizza cutter, taste the same and much faster . In a med. sauce pan mix
2c.sugar,1/4c.cocoa,pinch of salt(1/8 t.) ,when blended add 1/2c. milk and mix, on med. heat bring to a boil, stirring all the time. lower heat and boil 3 min., with out stiring, remove from heat and stir in 1/4 lb. ( 1stick) butter, 1t. vanilla,1/2 c. peanut butter untill blended then stir in 2 & 1/2 to 3 c. quick cooking oats. drop via teaspoon onto cookie sheet. I like to mix the oats 1/2 and 1/2 , using quick cooking and regular oats, it makes the cookies chewer,. These are fudge. I also use chunky P.B. sometimes.
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Re:Here's a Long shot! But I need help, with Cool whip?
Posted:
Mar 8, 2008 1:08 PM
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Dear Cooks,
I'm sorry about asking my question this way, but I really can't find the way to enter my own question without resorting to this! The question is: how do I use "cool whip" in the recipes without the cool whip becoming so liquid that it won't firm up for the desired result. Such as for The Mud Pie on page 49 latest issue. When I soften the cool whip ad added it, the pie would not "set" after hours in the refridge. Please help me ! I wrote Kraft and all I have gotten back was : pick another dish. I'll be grateful for your help. AP. S. I love this Kraft Message board, yall are great. A Grateful Learner.
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49
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Re: A long shot, vague question
Posted:
Dec 6, 2007 5:26 PM
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hey no problem!! always glad to pass along any info i have on recipes!! especialy if there tied to good memories!! nothin' like goin' back to the good ol' days of childhood when it all was simple and a good cookie fixed it all!! hope it takes you back to 10!! good luck!!
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Re: A long shot, vague question
Posted:
Dec 5, 2007 4:23 PM
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Hey! MY Alice! I think you may have hit the jackpot!
I have been racking my brain trying to remember any of the ingredients besides sugar. And when I read your post and saw oats listed I got really excited. When always used oats when I was a kid and I remember the cocoa. This has got to be it. Thank you, thank you, thank you. I'm gonna whip up a batch and pretend I'm ten years old again! Ha ha.
I encourage everyone to try these. And thanks everyone for their posts. Happy eating!
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Re: A long shot, vague question
Posted:
Dec 5, 2007 2:03 PM
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My mom makes the "No Bake" cookies, like the recipe posted here, except she adds 3/4 cup of peanut butter, instead of butter.
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869
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Re: A long shot, vague question
Posted:
Dec 4, 2007 10:57 PM
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If I'm not mistaken, Divinty is mixed up (don't know the recipe or ingredients) plopped on sheet pans and put in a very low oven overnight. Don't think that's what Roland remembers, could be wrong...
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Re: A long shot, vague question
Posted:
Dec 4, 2007 10:22 PM
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This is to the original post...
Could it be Divinity? We always used to make it as kids and the main ingredient was sugar.
I remember that it was one of the few recipes that we had to use the candy thermometerfor since the sugar and corn syrup could turn rock hard if cooked at the wrong temperature.
I think sometimes we added nuts to it and sometimes we left it plain.
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49
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Re: A long shot, vague question
Posted:
Dec 4, 2007 8:18 PM
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hey there!! I know this is a long shot, but my Grandma always made these when I was a kid, don't know the name just always called them Grandma's good ones--
combine
1 stick butter
1/2 cup whole milk
2 cups sugar
in a large pot and boil 2 min. or till sugar is disolved. Remove from heat and stir in
3 cups quick oats
6 Tblspn cocoa
1 tspn vanilla
mix well and spoon into mounds on wax paper
let cool till stiffened
BEST COOKIES I'LL EVER HAVE!!!-- but a little note - if you use 2% or skim milk the cookies will not set- they stay gooey, so make sure you use whole or canned evap milk
Hope it's what you're looking for even if it's not they're still worth trying!
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607
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Re: A long shot, vague question
Posted:
Dec 4, 2007 4:45 PM
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Do you remember any of the ingredients that were in them?
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A long shot, vague question
Posted:
Dec 4, 2007 4:28 PM
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When I was a kid I used to make these wonderful no-bake drop cookies. They were'nt really cookies though. I remember using alot of sugar. They were made on the stove-top in a sauce pan and put on wax paper to set. That's pretty much all I remember except that they we wonderfully delicious. Told you it was a vague question. Anyone out there have a recipe that may be it or at least come close. I am not a baker at all. Don't even do that premade rolls that you just cut and bake, but I sure would make these again if I could only remember how.
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