Cookie Making Made Easy My Busy Mom Method By Chris Rawstern

In the early 1970s, when I was very young and with small children to care for, I had a few cookie recipes I would make very often, because they were simple recipes, with ingredients I usually had at hand. Cookies are a terrific snack, don?t require utensils to pick up and eat and can be made ahead for a party. However, even with all that, they are just not my favorite things to make, because they need to be made either by dropping individually onto the baking sheet, rolling out and cutting (making a mess on the counter and more cleanup), or the often added step of having to chill the dough before working. I like immediacy. I want to mix up a recipe, bake it, clean up and be done.

One morning I made a batch of these cookies, finally popped the last pan in the oven, and set the timer. Itching to get outside for a bit and see what the children were doing, I went out and got distracted. By the time I remembered the cookies in the oven, they had burnt and shrunken down to tiny little black hockey pucks - not even the dogs had any interest in them! It pays not to get distracted when baking. This was the last straw. I had to think of a better way.

I came up with a brilliant idea that I call my Busy-Mom-Method one I use to this day. Rather than take the time to make all the individual cookies by batches, with separate baking times (and time to get distracted), I would roll the cookie dough directly onto a greased baking sheet, working it evenly to the edges and baking it as one large cookie. It is best to use a baking sheet that has three open sides, as it is simpler to maneuver the rolling pin and get the cookie rolled evenly. Keep in mind also, that a little more flour may be needed in the dough to allow for lifting it out and forming into a rough rectangle for rolling. Also, a little extra flour over the surface while rolling helps to keep the rolling pin from sticking. Try not to add any more flour than absolutely necessary, or the cookies will come out denser and harder.

It takes a few minutes more in the oven with one large cookie, but it comes out perfectly. Just watch for the edges to be golden, and the center to be set. With these cookies, I also make a simple icing that is just 1 1/2 cups of confectioners sugar, a pinch of salt, 1/2 teaspoon of vanilla and enough water or milk to make a relatively thick consistency (very slow to fall from the spoon). Spread this over the hot cookie straight from the oven. The hot cookie warms the icing, making it melt and spread easily, using the back of the same spoon I used to mix the icing. I am all for less cleanup! Once the cookie cools, the icing dries and hardens, and I just cut the large cookie into small bar or square shapes, and voila, cookies in half the time. Two of my favorite recipes for this method were Hermits and Simple Vanilla Cookies. If you are a busy mom, try this method with any simple cookie dough. The Hermit cookies had raisins in them, but the thickness of the dough was no less than the thickness of the raisins, so it still worked well.
Simple Vanilla Cookies

Makes about 7 dozen

1 cup unsalted butter
2/3 cup sugar
2 teaspoons vanilla extract
1 teaspoon salt
2 eggs
2 3/4 cups all-purpose flour

Cream butter, shortening and sugar. Add vanilla and salt. Add eggs, one at a time, beating well after each. Stir in flour, mixing well. Drop from a teaspoon 2 inches apart on a greased cookie sheet. Flatten with floured, flat-bottomed glass. Bake in a 375 degree oven for 8 to 10 minutes. Remove immediately from pan.

These Simple Vanilla Cookies are incredibly good, from such a simple recipe. Don't take my word - try them out, either as individual cookies, or with my busy-mom-method.

Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey. You will find many more recipes and helpful tips on my web site. I am on Facebook at A Harmony of Flavors and share a recipe or tip each day to the fans that have liked my site. I hope to see you there soon.

Making a Rich and Thick Coffee with Turkish Ibrik By Sergei Pikovski

It is a fact that coffee has become a huge industry these days that is why there are different ways in brewing them that includes using an Ibrik from Turkey. As a matter of fact, it is the industry that is second largest to oil all over the world. In addition, coffee has always been one of the favorite beverages that many love. Coffee can be brewed in different ways.

There are different recipes that people can make using the Turkish apparatus called the Ibrik. Turkish coffee is known to be really strong and at the same time flavorful. However, the coffee that the said apparatus produces is not recommended for those who are faint-hearted.

According to history, Ibrik is a traditional pot that is handmade. It has an open top with a long handle. The most common materials that it is made of are copper, brass, copper, as well as other metals. On the other hand, there are some who use ceramic.

The Ibrik is a small pot that can only hold enough coffee. It makes about a cup or a couple. The top of the pot is known to be narrower as compared to its bottom area. The long handle of the pot is designed to be able to accurately prevent burning the users' hands because the end of the pot is directly placed in the source of the heat.

Most people use dark roasted coffee that is extremely and finely ground. It is put into the Ibrik along with a similar amount of sugar. Usually, a spoonful for each individual is enough to make a cup. In addition, a small quantity of water is also needed. Typically, it would require about 4 fl oz every spoonful of coffee.

There are times when the grinders in the coffee pot are unable to thoroughly grind the coffee fine. That is why most people use a pestle as well as a mortar in order to pulverize the coffee before using. If the coffee is too course, it will not be able to produce a Turkish coffee. Turkish coffee is rich that provides coffee drinkers an intense pleasure. It is also sweetened and is often spiced. Often, sugar as well as cinnamon is added to the pot with the coffee.

The process of making a Turkish coffee is very simple. Sugar and water are boiled together in the Ibrik. When they are boiled, finely ground coffee is then added. When the water simmers, the coffee begins to foam up on top of the Ibrik's neck. The foam has to be stirred in and then heated again until it comes up one more time. The process has to be repeated many times. The whole process takes about seven minutes to finally brew. And then, the pot is taken off the heat that makes the coffee grounds to settle.

As a result of the said process, the coffee is thicker and more intense. Moreover, the Ibrik coffee is more sediment, and it has a certain "chewiness" as compared to a cup of French press coffee.

Making a Rich and Thick Coffee with Turkish Ibrik By Sergei Pikovski

It is a fact that coffee has become a huge industry these days that is why there are different ways in brewing them that includes using an Ibrik from Turkey. As a matter of fact, it is the industry that is second largest to oil all over the world. In addition, coffee has always been one of the favorite beverages that many love. Coffee can be brewed in different ways.

There are different recipes that people can make using the Turkish apparatus called the Ibrik. Turkish coffee is known to be really strong and at the same time flavorful. However, the coffee that the said apparatus produces is not recommended for those who are faint-hearted.

According to history, Ibrik is a traditional pot that is handmade. It has an open top with a long handle. The most common materials that it is made of are copper, brass, copper, as well as other metals. On the other hand, there are some who use ceramic.

The Ibrik is a small pot that can only hold enough coffee. It makes about a cup or a couple. The top of the pot is known to be narrower as compared to its bottom area. The long handle of the pot is designed to be able to accurately prevent burning the users' hands because the end of the pot is directly placed in the source of the heat.

Most people use dark roasted coffee that is extremely and finely ground. It is put into the Ibrik along with a similar amount of sugar. Usually, a spoonful for each individual is enough to make a cup. In addition, a small quantity of water is also needed. Typically, it would require about 4 fl oz every spoonful of coffee.

There are times when the grinders in the coffee pot are unable to thoroughly grind the coffee fine. That is why most people use a pestle as well as a mortar in order to pulverize the coffee before using. If the coffee is too course, it will not be able to produce a Turkish coffee. Turkish coffee is rich that provides coffee drinkers an intense pleasure. It is also sweetened and is often spiced. Often, sugar as well as cinnamon is added to the pot with the coffee.

The process of making a Turkish coffee is very simple. Sugar and water are boiled together in the Ibrik. When they are boiled, finely ground coffee is then added. When the water simmers, the coffee begins to foam up on top of the Ibrik's neck. The foam has to be stirred in and then heated again until it comes up one more time. The process has to be repeated many times. The whole process takes about seven minutes to finally brew. And then, the pot is taken off the heat that makes the coffee grounds to settle.

As a result of the said process, the coffee is thicker and more intense. Moreover, the Ibrik coffee is more sediment, and it has a certain "chewiness" as compared to a cup of French press coffee.

Cookie Making Made Easy My Busy Mom Method By Chris Rawstern

In the early 1970s, when I was very young and with small children to care for, I had a few cookie recipes I would make very often, because they were simple recipes, with ingredients I usually had at hand. Cookies are a terrific snack, don?t require utensils to pick up and eat and can be made ahead for a party. However, even with all that, they are just not my favorite things to make, because they need to be made either by dropping individually onto the baking sheet, rolling out and cutting (making a mess on the counter and more cleanup), or the often added step of having to chill the dough before working. I like immediacy. I want to mix up a recipe, bake it, clean up and be done.

One morning I made a batch of these cookies, finally popped the last pan in the oven, and set the timer. Itching to get outside for a bit and see what the children were doing, I went out and got distracted. By the time I remembered the cookies in the oven, they had burnt and shrunken down to tiny little black hockey pucks - not even the dogs had any interest in them! It pays not to get distracted when baking. This was the last straw. I had to think of a better way.

I came up with a brilliant idea that I call my Busy-Mom-Method one I use to this day. Rather than take the time to make all the individual cookies by batches, with separate baking times (and time to get distracted), I would roll the cookie dough directly onto a greased baking sheet, working it evenly to the edges and baking it as one large cookie. It is best to use a baking sheet that has three open sides, as it is simpler to maneuver the rolling pin and get the cookie rolled evenly. Keep in mind also, that a little more flour may be needed in the dough to allow for lifting it out and forming into a rough rectangle for rolling. Also, a little extra flour over the surface while rolling helps to keep the rolling pin from sticking. Try not to add any more flour than absolutely necessary, or the cookies will come out denser and harder.

It takes a few minutes more in the oven with one large cookie, but it comes out perfectly. Just watch for the edges to be golden, and the center to be set. With these cookies, I also make a simple icing that is just 1 1/2 cups of confectioners sugar, a pinch of salt, 1/2 teaspoon of vanilla and enough water or milk to make a relatively thick consistency (very slow to fall from the spoon). Spread this over the hot cookie straight from the oven. The hot cookie warms the icing, making it melt and spread easily, using the back of the same spoon I used to mix the icing. I am all for less cleanup! Once the cookie cools, the icing dries and hardens, and I just cut the large cookie into small bar or square shapes, and voila, cookies in half the time. Two of my favorite recipes for this method were Hermits and Simple Vanilla Cookies. If you are a busy mom, try this method with any simple cookie dough. The Hermit cookies had raisins in them, but the thickness of the dough was no less than the thickness of the raisins, so it still worked well.
Simple Vanilla Cookies

Makes about 7 dozen

1 cup unsalted butter
2/3 cup sugar
2 teaspoons vanilla extract
1 teaspoon salt
2 eggs
2 3/4 cups all-purpose flour

Cream butter, shortening and sugar. Add vanilla and salt. Add eggs, one at a time, beating well after each. Stir in flour, mixing well. Drop from a teaspoon 2 inches apart on a greased cookie sheet. Flatten with floured, flat-bottomed glass. Bake in a 375 degree oven for 8 to 10 minutes. Remove immediately from pan.

These Simple Vanilla Cookies are incredibly good, from such a simple recipe. Don't take my word - try them out, either as individual cookies, or with my busy-mom-method.

Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey. You will find many more recipes and helpful tips on my web site. I am on Facebook at A Harmony of Flavors and share a recipe or tip each day to the fans that have liked my site. I hope to see you there soon.

Cookie Making Made Easy My Busy Mom Method By Chris Rawstern

In the early 1970s, when I was very young and with small children to care for, I had a few cookie recipes I would make very often, because they were simple recipes, with ingredients I usually had at hand. Cookies are a terrific snack, don?t require utensils to pick up and eat and can be made ahead for a party. However, even with all that, they are just not my favorite things to make, because they need to be made either by dropping individually onto the baking sheet, rolling out and cutting (making a mess on the counter and more cleanup), or the often added step of having to chill the dough before working. I like immediacy. I want to mix up a recipe, bake it, clean up and be done.

One morning I made a batch of these cookies, finally popped the last pan in the oven, and set the timer. Itching to get outside for a bit and see what the children were doing, I went out and got distracted. By the time I remembered the cookies in the oven, they had burnt and shrunken down to tiny little black hockey pucks - not even the dogs had any interest in them! It pays not to get distracted when baking. This was the last straw. I had to think of a better way.

I came up with a brilliant idea that I call my Busy-Mom-Method one I use to this day. Rather than take the time to make all the individual cookies by batches, with separate baking times (and time to get distracted), I would roll the cookie dough directly onto a greased baking sheet, working it evenly to the edges and baking it as one large cookie. It is best to use a baking sheet that has three open sides, as it is simpler to maneuver the rolling pin and get the cookie rolled evenly. Keep in mind also, that a little more flour may be needed in the dough to allow for lifting it out and forming into a rough rectangle for rolling. Also, a little extra flour over the surface while rolling helps to keep the rolling pin from sticking. Try not to add any more flour than absolutely necessary, or the cookies will come out denser and harder.

It takes a few minutes more in the oven with one large cookie, but it comes out perfectly. Just watch for the edges to be golden, and the center to be set. With these cookies, I also make a simple icing that is just 1 1/2 cups of confectioners sugar, a pinch of salt, 1/2 teaspoon of vanilla and enough water or milk to make a relatively thick consistency (very slow to fall from the spoon). Spread this over the hot cookie straight from the oven. The hot cookie warms the icing, making it melt and spread easily, using the back of the same spoon I used to mix the icing. I am all for less cleanup! Once the cookie cools, the icing dries and hardens, and I just cut the large cookie into small bar or square shapes, and voila, cookies in half the time. Two of my favorite recipes for this method were Hermits and Simple Vanilla Cookies. If you are a busy mom, try this method with any simple cookie dough. The Hermit cookies had raisins in them, but the thickness of the dough was no less than the thickness of the raisins, so it still worked well.
Simple Vanilla Cookies

Makes about 7 dozen

1 cup unsalted butter
2/3 cup sugar
2 teaspoons vanilla extract
1 teaspoon salt
2 eggs
2 3/4 cups all-purpose flour

Cream butter, shortening and sugar. Add vanilla and salt. Add eggs, one at a time, beating well after each. Stir in flour, mixing well. Drop from a teaspoon 2 inches apart on a greased cookie sheet. Flatten with floured, flat-bottomed glass. Bake in a 375 degree oven for 8 to 10 minutes. Remove immediately from pan.

These Simple Vanilla Cookies are incredibly good, from such a simple recipe. Don't take my word - try them out, either as individual cookies, or with my busy-mom-method.

Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey. You will find many more recipes and helpful tips on my web site. I am on Facebook at A Harmony of Flavors and share a recipe or tip each day to the fans that have liked my site. I hope to see you there soon.

Making a Rich and Thick Coffee with Turkish Ibrik By Sergei Pikovski

It is a fact that coffee has become a huge industry these days that is why there are different ways in brewing them that includes using an Ibrik from Turkey. As a matter of fact, it is the industry that is second largest to oil all over the world. In addition, coffee has always been one of the favorite beverages that many love. Coffee can be brewed in different ways.

There are different recipes that people can make using the Turkish apparatus called the Ibrik. Turkish coffee is known to be really strong and at the same time flavorful. However, the coffee that the said apparatus produces is not recommended for those who are faint-hearted.

According to history, Ibrik is a traditional pot that is handmade. It has an open top with a long handle. The most common materials that it is made of are copper, brass, copper, as well as other metals. On the other hand, there are some who use ceramic.

The Ibrik is a small pot that can only hold enough coffee. It makes about a cup or a couple. The top of the pot is known to be narrower as compared to its bottom area. The long handle of the pot is designed to be able to accurately prevent burning the users' hands because the end of the pot is directly placed in the source of the heat.

Most people use dark roasted coffee that is extremely and finely ground. It is put into the Ibrik along with a similar amount of sugar. Usually, a spoonful for each individual is enough to make a cup. In addition, a small quantity of water is also needed. Typically, it would require about 4 fl oz every spoonful of coffee.

There are times when the grinders in the coffee pot are unable to thoroughly grind the coffee fine. That is why most people use a pestle as well as a mortar in order to pulverize the coffee before using. If the coffee is too course, it will not be able to produce a Turkish coffee. Turkish coffee is rich that provides coffee drinkers an intense pleasure. It is also sweetened and is often spiced. Often, sugar as well as cinnamon is added to the pot with the coffee.

The process of making a Turkish coffee is very simple. Sugar and water are boiled together in the Ibrik. When they are boiled, finely ground coffee is then added. When the water simmers, the coffee begins to foam up on top of the Ibrik's neck. The foam has to be stirred in and then heated again until it comes up one more time. The process has to be repeated many times. The whole process takes about seven minutes to finally brew. And then, the pot is taken off the heat that makes the coffee grounds to settle.

As a result of the said process, the coffee is thicker and more intense. Moreover, the Ibrik coffee is more sediment, and it has a certain "chewiness" as compared to a cup of French press coffee.

Making a Rich and Thick Coffee with Turkish Ibrik By Sergei Pikovski

It is a fact that coffee has become a huge industry these days that is why there are different ways in brewing them that includes using an Ibrik from Turkey. As a matter of fact, it is the industry that is second largest to oil all over the world. In addition, coffee has always been one of the favorite beverages that many love. Coffee can be brewed in different ways.

There are different recipes that people can make using the Turkish apparatus called the Ibrik. Turkish coffee is known to be really strong and at the same time flavorful. However, the coffee that the said apparatus produces is not recommended for those who are faint-hearted.

According to history, Ibrik is a traditional pot that is handmade. It has an open top with a long handle. The most common materials that it is made of are copper, brass, copper, as well as other metals. On the other hand, there are some who use ceramic.

The Ibrik is a small pot that can only hold enough coffee. It makes about a cup or a couple. The top of the pot is known to be narrower as compared to its bottom area. The long handle of the pot is designed to be able to accurately prevent burning the users' hands because the end of the pot is directly placed in the source of the heat.

Most people use dark roasted coffee that is extremely and finely ground. It is put into the Ibrik along with a similar amount of sugar. Usually, a spoonful for each individual is enough to make a cup. In addition, a small quantity of water is also needed. Typically, it would require about 4 fl oz every spoonful of coffee.

There are times when the grinders in the coffee pot are unable to thoroughly grind the coffee fine. That is why most people use a pestle as well as a mortar in order to pulverize the coffee before using. If the coffee is too course, it will not be able to produce a Turkish coffee. Turkish coffee is rich that provides coffee drinkers an intense pleasure. It is also sweetened and is often spiced. Often, sugar as well as cinnamon is added to the pot with the coffee.

The process of making a Turkish coffee is very simple. Sugar and water are boiled together in the Ibrik. When they are boiled, finely ground coffee is then added. When the water simmers, the coffee begins to foam up on top of the Ibrik's neck. The foam has to be stirred in and then heated again until it comes up one more time. The process has to be repeated many times. The whole process takes about seven minutes to finally brew. And then, the pot is taken off the heat that makes the coffee grounds to settle.

As a result of the said process, the coffee is thicker and more intense. Moreover, the Ibrik coffee is more sediment, and it has a certain "chewiness" as compared to a cup of French press coffee.

Cookie Making Made Easy My Busy Mom Method By Chris Rawstern

In the early 1970s, when I was very young and with small children to care for, I had a few cookie recipes I would make very often, because they were simple recipes, with ingredients I usually had at hand. Cookies are a terrific snack, don?t require utensils to pick up and eat and can be made ahead for a party. However, even with all that, they are just not my favorite things to make, because they need to be made either by dropping individually onto the baking sheet, rolling out and cutting (making a mess on the counter and more cleanup), or the often added step of having to chill the dough before working. I like immediacy. I want to mix up a recipe, bake it, clean up and be done.

One morning I made a batch of these cookies, finally popped the last pan in the oven, and set the timer. Itching to get outside for a bit and see what the children were doing, I went out and got distracted. By the time I remembered the cookies in the oven, they had burnt and shrunken down to tiny little black hockey pucks - not even the dogs had any interest in them! It pays not to get distracted when baking. This was the last straw. I had to think of a better way.

I came up with a brilliant idea that I call my Busy-Mom-Method one I use to this day. Rather than take the time to make all the individual cookies by batches, with separate baking times (and time to get distracted), I would roll the cookie dough directly onto a greased baking sheet, working it evenly to the edges and baking it as one large cookie. It is best to use a baking sheet that has three open sides, as it is simpler to maneuver the rolling pin and get the cookie rolled evenly. Keep in mind also, that a little more flour may be needed in the dough to allow for lifting it out and forming into a rough rectangle for rolling. Also, a little extra flour over the surface while rolling helps to keep the rolling pin from sticking. Try not to add any more flour than absolutely necessary, or the cookies will come out denser and harder.

It takes a few minutes more in the oven with one large cookie, but it comes out perfectly. Just watch for the edges to be golden, and the center to be set. With these cookies, I also make a simple icing that is just 1 1/2 cups of confectioners sugar, a pinch of salt, 1/2 teaspoon of vanilla and enough water or milk to make a relatively thick consistency (very slow to fall from the spoon). Spread this over the hot cookie straight from the oven. The hot cookie warms the icing, making it melt and spread easily, using the back of the same spoon I used to mix the icing. I am all for less cleanup! Once the cookie cools, the icing dries and hardens, and I just cut the large cookie into small bar or square shapes, and voila, cookies in half the time. Two of my favorite recipes for this method were Hermits and Simple Vanilla Cookies. If you are a busy mom, try this method with any simple cookie dough. The Hermit cookies had raisins in them, but the thickness of the dough was no less than the thickness of the raisins, so it still worked well.
Simple Vanilla Cookies

Makes about 7 dozen

1 cup unsalted butter
2/3 cup sugar
2 teaspoons vanilla extract
1 teaspoon salt
2 eggs
2 3/4 cups all-purpose flour

Cream butter, shortening and sugar. Add vanilla and salt. Add eggs, one at a time, beating well after each. Stir in flour, mixing well. Drop from a teaspoon 2 inches apart on a greased cookie sheet. Flatten with floured, flat-bottomed glass. Bake in a 375 degree oven for 8 to 10 minutes. Remove immediately from pan.

These Simple Vanilla Cookies are incredibly good, from such a simple recipe. Don't take my word - try them out, either as individual cookies, or with my busy-mom-method.

Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey. You will find many more recipes and helpful tips on my web site. I am on Facebook at A Harmony of Flavors and share a recipe or tip each day to the fans that have liked my site. I hope to see you there soon.

Making a Rich and Thick Coffee with Turkish Ibrik By Sergei Pikovski

It is a fact that coffee has become a huge industry these days that is why there are different ways in brewing them that includes using an Ibrik from Turkey. As a matter of fact, it is the industry that is second largest to oil all over the world. In addition, coffee has always been one of the favorite beverages that many love. Coffee can be brewed in different ways.

There are different recipes that people can make using the Turkish apparatus called the Ibrik. Turkish coffee is known to be really strong and at the same time flavorful. However, the coffee that the said apparatus produces is not recommended for those who are faint-hearted.

According to history, Ibrik is a traditional pot that is handmade. It has an open top with a long handle. The most common materials that it is made of are copper, brass, copper, as well as other metals. On the other hand, there are some who use ceramic.

The Ibrik is a small pot that can only hold enough coffee. It makes about a cup or a couple. The top of the pot is known to be narrower as compared to its bottom area. The long handle of the pot is designed to be able to accurately prevent burning the users' hands because the end of the pot is directly placed in the source of the heat.

Most people use dark roasted coffee that is extremely and finely ground. It is put into the Ibrik along with a similar amount of sugar. Usually, a spoonful for each individual is enough to make a cup. In addition, a small quantity of water is also needed. Typically, it would require about 4 fl oz every spoonful of coffee.

There are times when the grinders in the coffee pot are unable to thoroughly grind the coffee fine. That is why most people use a pestle as well as a mortar in order to pulverize the coffee before using. If the coffee is too course, it will not be able to produce a Turkish coffee. Turkish coffee is rich that provides coffee drinkers an intense pleasure. It is also sweetened and is often spiced. Often, sugar as well as cinnamon is added to the pot with the coffee.

The process of making a Turkish coffee is very simple. Sugar and water are boiled together in the Ibrik. When they are boiled, finely ground coffee is then added. When the water simmers, the coffee begins to foam up on top of the Ibrik's neck. The foam has to be stirred in and then heated again until it comes up one more time. The process has to be repeated many times. The whole process takes about seven minutes to finally brew. And then, the pot is taken off the heat that makes the coffee grounds to settle.

As a result of the said process, the coffee is thicker and more intense. Moreover, the Ibrik coffee is more sediment, and it has a certain "chewiness" as compared to a cup of French press coffee.

Cookie Making Made Easy My Busy Mom Method By Chris Rawstern

In the early 1970s, when I was very young and with small children to care for, I had a few cookie recipes I would make very often, because they were simple recipes, with ingredients I usually had at hand. Cookies are a terrific snack, don?t require utensils to pick up and eat and can be made ahead for a party. However, even with all that, they are just not my favorite things to make, because they need to be made either by dropping individually onto the baking sheet, rolling out and cutting (making a mess on the counter and more cleanup), or the often added step of having to chill the dough before working. I like immediacy. I want to mix up a recipe, bake it, clean up and be done.

One morning I made a batch of these cookies, finally popped the last pan in the oven, and set the timer. Itching to get outside for a bit and see what the children were doing, I went out and got distracted. By the time I remembered the cookies in the oven, they had burnt and shrunken down to tiny little black hockey pucks - not even the dogs had any interest in them! It pays not to get distracted when baking. This was the last straw. I had to think of a better way.

I came up with a brilliant idea that I call my Busy-Mom-Method one I use to this day. Rather than take the time to make all the individual cookies by batches, with separate baking times (and time to get distracted), I would roll the cookie dough directly onto a greased baking sheet, working it evenly to the edges and baking it as one large cookie. It is best to use a baking sheet that has three open sides, as it is simpler to maneuver the rolling pin and get the cookie rolled evenly. Keep in mind also, that a little more flour may be needed in the dough to allow for lifting it out and forming into a rough rectangle for rolling. Also, a little extra flour over the surface while rolling helps to keep the rolling pin from sticking. Try not to add any more flour than absolutely necessary, or the cookies will come out denser and harder.

It takes a few minutes more in the oven with one large cookie, but it comes out perfectly. Just watch for the edges to be golden, and the center to be set. With these cookies, I also make a simple icing that is just 1 1/2 cups of confectioners sugar, a pinch of salt, 1/2 teaspoon of vanilla and enough water or milk to make a relatively thick consistency (very slow to fall from the spoon). Spread this over the hot cookie straight from the oven. The hot cookie warms the icing, making it melt and spread easily, using the back of the same spoon I used to mix the icing. I am all for less cleanup! Once the cookie cools, the icing dries and hardens, and I just cut the large cookie into small bar or square shapes, and voila, cookies in half the time. Two of my favorite recipes for this method were Hermits and Simple Vanilla Cookies. If you are a busy mom, try this method with any simple cookie dough. The Hermit cookies had raisins in them, but the thickness of the dough was no less than the thickness of the raisins, so it still worked well.
Simple Vanilla Cookies

Makes about 7 dozen

1 cup unsalted butter
2/3 cup sugar
2 teaspoons vanilla extract
1 teaspoon salt
2 eggs
2 3/4 cups all-purpose flour

Cream butter, shortening and sugar. Add vanilla and salt. Add eggs, one at a time, beating well after each. Stir in flour, mixing well. Drop from a teaspoon 2 inches apart on a greased cookie sheet. Flatten with floured, flat-bottomed glass. Bake in a 375 degree oven for 8 to 10 minutes. Remove immediately from pan.

These Simple Vanilla Cookies are incredibly good, from such a simple recipe. Don't take my word - try them out, either as individual cookies, or with my busy-mom-method.

Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey. You will find many more recipes and helpful tips on my web site. I am on Facebook at A Harmony of Flavors and share a recipe or tip each day to the fans that have liked my site. I hope to see you there soon.

Making a Rich and Thick Coffee with Turkish Ibrik By Sergei Pikovski

It is a fact that coffee has become a huge industry these days that is why there are different ways in brewing them that includes using an Ibrik from Turkey. As a matter of fact, it is the industry that is second largest to oil all over the world. In addition, coffee has always been one of the favorite beverages that many love. Coffee can be brewed in different ways.

There are different recipes that people can make using the Turkish apparatus called the Ibrik. Turkish coffee is known to be really strong and at the same time flavorful. However, the coffee that the said apparatus produces is not recommended for those who are faint-hearted.

According to history, Ibrik is a traditional pot that is handmade. It has an open top with a long handle. The most common materials that it is made of are copper, brass, copper, as well as other metals. On the other hand, there are some who use ceramic.

The Ibrik is a small pot that can only hold enough coffee. It makes about a cup or a couple. The top of the pot is known to be narrower as compared to its bottom area. The long handle of the pot is designed to be able to accurately prevent burning the users' hands because the end of the pot is directly placed in the source of the heat.

Most people use dark roasted coffee that is extremely and finely ground. It is put into the Ibrik along with a similar amount of sugar. Usually, a spoonful for each individual is enough to make a cup. In addition, a small quantity of water is also needed. Typically, it would require about 4 fl oz every spoonful of coffee.

There are times when the grinders in the coffee pot are unable to thoroughly grind the coffee fine. That is why most people use a pestle as well as a mortar in order to pulverize the coffee before using. If the coffee is too course, it will not be able to produce a Turkish coffee. Turkish coffee is rich that provides coffee drinkers an intense pleasure. It is also sweetened and is often spiced. Often, sugar as well as cinnamon is added to the pot with the coffee.

The process of making a Turkish coffee is very simple. Sugar and water are boiled together in the Ibrik. When they are boiled, finely ground coffee is then added. When the water simmers, the coffee begins to foam up on top of the Ibrik's neck. The foam has to be stirred in and then heated again until it comes up one more time. The process has to be repeated many times. The whole process takes about seven minutes to finally brew. And then, the pot is taken off the heat that makes the coffee grounds to settle.

As a result of the said process, the coffee is thicker and more intense. Moreover, the Ibrik coffee is more sediment, and it has a certain "chewiness" as compared to a cup of French press coffee.

Cookie Making Made Easy My Busy Mom Method By Chris Rawstern

In the early 1970s, when I was very young and with small children to care for, I had a few cookie recipes I would make very often, because they were simple recipes, with ingredients I usually had at hand. Cookies are a terrific snack, don?t require utensils to pick up and eat and can be made ahead for a party. However, even with all that, they are just not my favorite things to make, because they need to be made either by dropping individually onto the baking sheet, rolling out and cutting (making a mess on the counter and more cleanup), or the often added step of having to chill the dough before working. I like immediacy. I want to mix up a recipe, bake it, clean up and be done.

One morning I made a batch of these cookies, finally popped the last pan in the oven, and set the timer. Itching to get outside for a bit and see what the children were doing, I went out and got distracted. By the time I remembered the cookies in the oven, they had burnt and shrunken down to tiny little black hockey pucks - not even the dogs had any interest in them! It pays not to get distracted when baking. This was the last straw. I had to think of a better way.

I came up with a brilliant idea that I call my Busy-Mom-Method one I use to this day. Rather than take the time to make all the individual cookies by batches, with separate baking times (and time to get distracted), I would roll the cookie dough directly onto a greased baking sheet, working it evenly to the edges and baking it as one large cookie. It is best to use a baking sheet that has three open sides, as it is simpler to maneuver the rolling pin and get the cookie rolled evenly. Keep in mind also, that a little more flour may be needed in the dough to allow for lifting it out and forming into a rough rectangle for rolling. Also, a little extra flour over the surface while rolling helps to keep the rolling pin from sticking. Try not to add any more flour than absolutely necessary, or the cookies will come out denser and harder.

It takes a few minutes more in the oven with one large cookie, but it comes out perfectly. Just watch for the edges to be golden, and the center to be set. With these cookies, I also make a simple icing that is just 1 1/2 cups of confectioners sugar, a pinch of salt, 1/2 teaspoon of vanilla and enough water or milk to make a relatively thick consistency (very slow to fall from the spoon). Spread this over the hot cookie straight from the oven. The hot cookie warms the icing, making it melt and spread easily, using the back of the same spoon I used to mix the icing. I am all for less cleanup! Once the cookie cools, the icing dries and hardens, and I just cut the large cookie into small bar or square shapes, and voila, cookies in half the time. Two of my favorite recipes for this method were Hermits and Simple Vanilla Cookies. If you are a busy mom, try this method with any simple cookie dough. The Hermit cookies had raisins in them, but the thickness of the dough was no less than the thickness of the raisins, so it still worked well.
Simple Vanilla Cookies

Makes about 7 dozen

1 cup unsalted butter
2/3 cup sugar
2 teaspoons vanilla extract
1 teaspoon salt
2 eggs
2 3/4 cups all-purpose flour

Cream butter, shortening and sugar. Add vanilla and salt. Add eggs, one at a time, beating well after each. Stir in flour, mixing well. Drop from a teaspoon 2 inches apart on a greased cookie sheet. Flatten with floured, flat-bottomed glass. Bake in a 375 degree oven for 8 to 10 minutes. Remove immediately from pan.

These Simple Vanilla Cookies are incredibly good, from such a simple recipe. Don't take my word - try them out, either as individual cookies, or with my busy-mom-method.

Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey. You will find many more recipes and helpful tips on my web site. I am on Facebook at A Harmony of Flavors and share a recipe or tip each day to the fans that have liked my site. I hope to see you there soon.

Cookie Making Made Easy My Busy Mom Method By Chris Rawstern

In the early 1970s, when I was very young and with small children to care for, I had a few cookie recipes I would make very often, because they were simple recipes, with ingredients I usually had at hand. Cookies are a terrific snack, don?t require utensils to pick up and eat and can be made ahead for a party. However, even with all that, they are just not my favorite things to make, because they need to be made either by dropping individually onto the baking sheet, rolling out and cutting (making a mess on the counter and more cleanup), or the often added step of having to chill the dough before working. I like immediacy. I want to mix up a recipe, bake it, clean up and be done.

One morning I made a batch of these cookies, finally popped the last pan in the oven, and set the timer. Itching to get outside for a bit and see what the children were doing, I went out and got distracted. By the time I remembered the cookies in the oven, they had burnt and shrunken down to tiny little black hockey pucks - not even the dogs had any interest in them! It pays not to get distracted when baking. This was the last straw. I had to think of a better way.

I came up with a brilliant idea that I call my Busy-Mom-Method one I use to this day. Rather than take the time to make all the individual cookies by batches, with separate baking times (and time to get distracted), I would roll the cookie dough directly onto a greased baking sheet, working it evenly to the edges and baking it as one large cookie. It is best to use a baking sheet that has three open sides, as it is simpler to maneuver the rolling pin and get the cookie rolled evenly. Keep in mind also, that a little more flour may be needed in the dough to allow for lifting it out and forming into a rough rectangle for rolling. Also, a little extra flour over the surface while rolling helps to keep the rolling pin from sticking. Try not to add any more flour than absolutely necessary, or the cookies will come out denser and harder.

It takes a few minutes more in the oven with one large cookie, but it comes out perfectly. Just watch for the edges to be golden, and the center to be set. With these cookies, I also make a simple icing that is just 1 1/2 cups of confectioners sugar, a pinch of salt, 1/2 teaspoon of vanilla and enough water or milk to make a relatively thick consistency (very slow to fall from the spoon). Spread this over the hot cookie straight from the oven. The hot cookie warms the icing, making it melt and spread easily, using the back of the same spoon I used to mix the icing. I am all for less cleanup! Once the cookie cools, the icing dries and hardens, and I just cut the large cookie into small bar or square shapes, and voila, cookies in half the time. Two of my favorite recipes for this method were Hermits and Simple Vanilla Cookies. If you are a busy mom, try this method with any simple cookie dough. The Hermit cookies had raisins in them, but the thickness of the dough was no less than the thickness of the raisins, so it still worked well.
Simple Vanilla Cookies

Makes about 7 dozen

1 cup unsalted butter
2/3 cup sugar
2 teaspoons vanilla extract
1 teaspoon salt
2 eggs
2 3/4 cups all-purpose flour

Cream butter, shortening and sugar. Add vanilla and salt. Add eggs, one at a time, beating well after each. Stir in flour, mixing well. Drop from a teaspoon 2 inches apart on a greased cookie sheet. Flatten with floured, flat-bottomed glass. Bake in a 375 degree oven for 8 to 10 minutes. Remove immediately from pan.

These Simple Vanilla Cookies are incredibly good, from such a simple recipe. Don't take my word - try them out, either as individual cookies, or with my busy-mom-method.

Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey. You will find many more recipes and helpful tips on my web site. I am on Facebook at A Harmony of Flavors and share a recipe or tip each day to the fans that have liked my site. I hope to see you there soon.

Making a Rich and Thick Coffee with Turkish Ibrik By Sergei Pikovski

It is a fact that coffee has become a huge industry these days that is why there are different ways in brewing them that includes using an Ibrik from Turkey. As a matter of fact, it is the industry that is second largest to oil all over the world. In addition, coffee has always been one of the favorite beverages that many love. Coffee can be brewed in different ways.

There are different recipes that people can make using the Turkish apparatus called the Ibrik. Turkish coffee is known to be really strong and at the same time flavorful. However, the coffee that the said apparatus produces is not recommended for those who are faint-hearted.

According to history, Ibrik is a traditional pot that is handmade. It has an open top with a long handle. The most common materials that it is made of are copper, brass, copper, as well as other metals. On the other hand, there are some who use ceramic.

The Ibrik is a small pot that can only hold enough coffee. It makes about a cup or a couple. The top of the pot is known to be narrower as compared to its bottom area. The long handle of the pot is designed to be able to accurately prevent burning the users' hands because the end of the pot is directly placed in the source of the heat.

Most people use dark roasted coffee that is extremely and finely ground. It is put into the Ibrik along with a similar amount of sugar. Usually, a spoonful for each individual is enough to make a cup. In addition, a small quantity of water is also needed. Typically, it would require about 4 fl oz every spoonful of coffee.

There are times when the grinders in the coffee pot are unable to thoroughly grind the coffee fine. That is why most people use a pestle as well as a mortar in order to pulverize the coffee before using. If the coffee is too course, it will not be able to produce a Turkish coffee. Turkish coffee is rich that provides coffee drinkers an intense pleasure. It is also sweetened and is often spiced. Often, sugar as well as cinnamon is added to the pot with the coffee.

The process of making a Turkish coffee is very simple. Sugar and water are boiled together in the Ibrik. When they are boiled, finely ground coffee is then added. When the water simmers, the coffee begins to foam up on top of the Ibrik's neck. The foam has to be stirred in and then heated again until it comes up one more time. The process has to be repeated many times. The whole process takes about seven minutes to finally brew. And then, the pot is taken off the heat that makes the coffee grounds to settle.

As a result of the said process, the coffee is thicker and more intense. Moreover, the Ibrik coffee is more sediment, and it has a certain "chewiness" as compared to a cup of French press coffee.

Cookie Making Made Easy My Busy Mom Method By Chris Rawstern

In the early 1970s, when I was very young and with small children to care for, I had a few cookie recipes I would make very often, because they were simple recipes, with ingredients I usually had at hand. Cookies are a terrific snack, don?t require utensils to pick up and eat and can be made ahead for a party. However, even with all that, they are just not my favorite things to make, because they need to be made either by dropping individually onto the baking sheet, rolling out and cutting (making a mess on the counter and more cleanup), or the often added step of having to chill the dough before working. I like immediacy. I want to mix up a recipe, bake it, clean up and be done.

One morning I made a batch of these cookies, finally popped the last pan in the oven, and set the timer. Itching to get outside for a bit and see what the children were doing, I went out and got distracted. By the time I remembered the cookies in the oven, they had burnt and shrunken down to tiny little black hockey pucks - not even the dogs had any interest in them! It pays not to get distracted when baking. This was the last straw. I had to think of a better way.

I came up with a brilliant idea that I call my Busy-Mom-Method one I use to this day. Rather than take the time to make all the individual cookies by batches, with separate baking times (and time to get distracted), I would roll the cookie dough directly onto a greased baking sheet, working it evenly to the edges and baking it as one large cookie. It is best to use a baking sheet that has three open sides, as it is simpler to maneuver the rolling pin and get the cookie rolled evenly. Keep in mind also, that a little more flour may be needed in the dough to allow for lifting it out and forming into a rough rectangle for rolling. Also, a little extra flour over the surface while rolling helps to keep the rolling pin from sticking. Try not to add any more flour than absolutely necessary, or the cookies will come out denser and harder.

It takes a few minutes more in the oven with one large cookie, but it comes out perfectly. Just watch for the edges to be golden, and the center to be set. With these cookies, I also make a simple icing that is just 1 1/2 cups of confectioners sugar, a pinch of salt, 1/2 teaspoon of vanilla and enough water or milk to make a relatively thick consistency (very slow to fall from the spoon). Spread this over the hot cookie straight from the oven. The hot cookie warms the icing, making it melt and spread easily, using the back of the same spoon I used to mix the icing. I am all for less cleanup! Once the cookie cools, the icing dries and hardens, and I just cut the large cookie into small bar or square shapes, and voila, cookies in half the time. Two of my favorite recipes for this method were Hermits and Simple Vanilla Cookies. If you are a busy mom, try this method with any simple cookie dough. The Hermit cookies had raisins in them, but the thickness of the dough was no less than the thickness of the raisins, so it still worked well.
Simple Vanilla Cookies

Makes about 7 dozen

1 cup unsalted butter
2/3 cup sugar
2 teaspoons vanilla extract
1 teaspoon salt
2 eggs
2 3/4 cups all-purpose flour

Cream butter, shortening and sugar. Add vanilla and salt. Add eggs, one at a time, beating well after each. Stir in flour, mixing well. Drop from a teaspoon 2 inches apart on a greased cookie sheet. Flatten with floured, flat-bottomed glass. Bake in a 375 degree oven for 8 to 10 minutes. Remove immediately from pan.

These Simple Vanilla Cookies are incredibly good, from such a simple recipe. Don't take my word - try them out, either as individual cookies, or with my busy-mom-method.

Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey. You will find many more recipes and helpful tips on my web site. I am on Facebook at A Harmony of Flavors and share a recipe or tip each day to the fans that have liked my site. I hope to see you there soon.

Making a Rich and Thick Coffee with Turkish Ibrik By Sergei Pikovski

It is a fact that coffee has become a huge industry these days that is why there are different ways in brewing them that includes using an Ibrik from Turkey. As a matter of fact, it is the industry that is second largest to oil all over the world. In addition, coffee has always been one of the favorite beverages that many love. Coffee can be brewed in different ways.

There are different recipes that people can make using the Turkish apparatus called the Ibrik. Turkish coffee is known to be really strong and at the same time flavorful. However, the coffee that the said apparatus produces is not recommended for those who are faint-hearted.

According to history, Ibrik is a traditional pot that is handmade. It has an open top with a long handle. The most common materials that it is made of are copper, brass, copper, as well as other metals. On the other hand, there are some who use ceramic.

The Ibrik is a small pot that can only hold enough coffee. It makes about a cup or a couple. The top of the pot is known to be narrower as compared to its bottom area. The long handle of the pot is designed to be able to accurately prevent burning the users' hands because the end of the pot is directly placed in the source of the heat.

Most people use dark roasted coffee that is extremely and finely ground. It is put into the Ibrik along with a similar amount of sugar. Usually, a spoonful for each individual is enough to make a cup. In addition, a small quantity of water is also needed. Typically, it would require about 4 fl oz every spoonful of coffee.

There are times when the grinders in the coffee pot are unable to thoroughly grind the coffee fine. That is why most people use a pestle as well as a mortar in order to pulverize the coffee before using. If the coffee is too course, it will not be able to produce a Turkish coffee. Turkish coffee is rich that provides coffee drinkers an intense pleasure. It is also sweetened and is often spiced. Often, sugar as well as cinnamon is added to the pot with the coffee.

The process of making a Turkish coffee is very simple. Sugar and water are boiled together in the Ibrik. When they are boiled, finely ground coffee is then added. When the water simmers, the coffee begins to foam up on top of the Ibrik's neck. The foam has to be stirred in and then heated again until it comes up one more time. The process has to be repeated many times. The whole process takes about seven minutes to finally brew. And then, the pot is taken off the heat that makes the coffee grounds to settle.

As a result of the said process, the coffee is thicker and more intense. Moreover, the Ibrik coffee is more sediment, and it has a certain "chewiness" as compared to a cup of French press coffee.

Making a Rich and Thick Coffee with Turkish Ibrik By Sergei Pikovski

It is a fact that coffee has become a huge industry these days that is why there are different ways in brewing them that includes using an Ibrik from Turkey. As a matter of fact, it is the industry that is second largest to oil all over the world. In addition, coffee has always been one of the favorite beverages that many love. Coffee can be brewed in different ways.

There are different recipes that people can make using the Turkish apparatus called the Ibrik. Turkish coffee is known to be really strong and at the same time flavorful. However, the coffee that the said apparatus produces is not recommended for those who are faint-hearted.

According to history, Ibrik is a traditional pot that is handmade. It has an open top with a long handle. The most common materials that it is made of are copper, brass, copper, as well as other metals. On the other hand, there are some who use ceramic.

The Ibrik is a small pot that can only hold enough coffee. It makes about a cup or a couple. The top of the pot is known to be narrower as compared to its bottom area. The long handle of the pot is designed to be able to accurately prevent burning the users' hands because the end of the pot is directly placed in the source of the heat.

Most people use dark roasted coffee that is extremely and finely ground. It is put into the Ibrik along with a similar amount of sugar. Usually, a spoonful for each individual is enough to make a cup. In addition, a small quantity of water is also needed. Typically, it would require about 4 fl oz every spoonful of coffee.

There are times when the grinders in the coffee pot are unable to thoroughly grind the coffee fine. That is why most people use a pestle as well as a mortar in order to pulverize the coffee before using. If the coffee is too course, it will not be able to produce a Turkish coffee. Turkish coffee is rich that provides coffee drinkers an intense pleasure. It is also sweetened and is often spiced. Often, sugar as well as cinnamon is added to the pot with the coffee.

The process of making a Turkish coffee is very simple. Sugar and water are boiled together in the Ibrik. When they are boiled, finely ground coffee is then added. When the water simmers, the coffee begins to foam up on top of the Ibrik's neck. The foam has to be stirred in and then heated again until it comes up one more time. The process has to be repeated many times. The whole process takes about seven minutes to finally brew. And then, the pot is taken off the heat that makes the coffee grounds to settle.

As a result of the said process, the coffee is thicker and more intense. Moreover, the Ibrik coffee is more sediment, and it has a certain "chewiness" as compared to a cup of French press coffee.

Cookie Making Made Easy My Busy Mom Method By Chris Rawstern

In the early 1970s, when I was very young and with small children to care for, I had a few cookie recipes I would make very often, because they were simple recipes, with ingredients I usually had at hand. Cookies are a terrific snack, don?t require utensils to pick up and eat and can be made ahead for a party. However, even with all that, they are just not my favorite things to make, because they need to be made either by dropping individually onto the baking sheet, rolling out and cutting (making a mess on the counter and more cleanup), or the often added step of having to chill the dough before working. I like immediacy. I want to mix up a recipe, bake it, clean up and be done.

One morning I made a batch of these cookies, finally popped the last pan in the oven, and set the timer. Itching to get outside for a bit and see what the children were doing, I went out and got distracted. By the time I remembered the cookies in the oven, they had burnt and shrunken down to tiny little black hockey pucks - not even the dogs had any interest in them! It pays not to get distracted when baking. This was the last straw. I had to think of a better way.

I came up with a brilliant idea that I call my Busy-Mom-Method one I use to this day. Rather than take the time to make all the individual cookies by batches, with separate baking times (and time to get distracted), I would roll the cookie dough directly onto a greased baking sheet, working it evenly to the edges and baking it as one large cookie. It is best to use a baking sheet that has three open sides, as it is simpler to maneuver the rolling pin and get the cookie rolled evenly. Keep in mind also, that a little more flour may be needed in the dough to allow for lifting it out and forming into a rough rectangle for rolling. Also, a little extra flour over the surface while rolling helps to keep the rolling pin from sticking. Try not to add any more flour than absolutely necessary, or the cookies will come out denser and harder.

It takes a few minutes more in the oven with one large cookie, but it comes out perfectly. Just watch for the edges to be golden, and the center to be set. With these cookies, I also make a simple icing that is just 1 1/2 cups of confectioners sugar, a pinch of salt, 1/2 teaspoon of vanilla and enough water or milk to make a relatively thick consistency (very slow to fall from the spoon). Spread this over the hot cookie straight from the oven. The hot cookie warms the icing, making it melt and spread easily, using the back of the same spoon I used to mix the icing. I am all for less cleanup! Once the cookie cools, the icing dries and hardens, and I just cut the large cookie into small bar or square shapes, and voila, cookies in half the time. Two of my favorite recipes for this method were Hermits and Simple Vanilla Cookies. If you are a busy mom, try this method with any simple cookie dough. The Hermit cookies had raisins in them, but the thickness of the dough was no less than the thickness of the raisins, so it still worked well.
Simple Vanilla Cookies

Makes about 7 dozen

1 cup unsalted butter
2/3 cup sugar
2 teaspoons vanilla extract
1 teaspoon salt
2 eggs
2 3/4 cups all-purpose flour

Cream butter, shortening and sugar. Add vanilla and salt. Add eggs, one at a time, beating well after each. Stir in flour, mixing well. Drop from a teaspoon 2 inches apart on a greased cookie sheet. Flatten with floured, flat-bottomed glass. Bake in a 375 degree oven for 8 to 10 minutes. Remove immediately from pan.

These Simple Vanilla Cookies are incredibly good, from such a simple recipe. Don't take my word - try them out, either as individual cookies, or with my busy-mom-method.

Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey. You will find many more recipes and helpful tips on my web site. I am on Facebook at A Harmony of Flavors and share a recipe or tip each day to the fans that have liked my site. I hope to see you there soon.

Cookie Making Made Easy My Busy Mom Method By Chris Rawstern

In the early 1970s, when I was very young and with small children to care for, I had a few cookie recipes I would make very often, because they were simple recipes, with ingredients I usually had at hand. Cookies are a terrific snack, don?t require utensils to pick up and eat and can be made ahead for a party. However, even with all that, they are just not my favorite things to make, because they need to be made either by dropping individually onto the baking sheet, rolling out and cutting (making a mess on the counter and more cleanup), or the often added step of having to chill the dough before working. I like immediacy. I want to mix up a recipe, bake it, clean up and be done.

One morning I made a batch of these cookies, finally popped the last pan in the oven, and set the timer. Itching to get outside for a bit and see what the children were doing, I went out and got distracted. By the time I remembered the cookies in the oven, they had burnt and shrunken down to tiny little black hockey pucks - not even the dogs had any interest in them! It pays not to get distracted when baking. This was the last straw. I had to think of a better way.

I came up with a brilliant idea that I call my Busy-Mom-Method one I use to this day. Rather than take the time to make all the individual cookies by batches, with separate baking times (and time to get distracted), I would roll the cookie dough directly onto a greased baking sheet, working it evenly to the edges and baking it as one large cookie. It is best to use a baking sheet that has three open sides, as it is simpler to maneuver the rolling pin and get the cookie rolled evenly. Keep in mind also, that a little more flour may be needed in the dough to allow for lifting it out and forming into a rough rectangle for rolling. Also, a little extra flour over the surface while rolling helps to keep the rolling pin from sticking. Try not to add any more flour than absolutely necessary, or the cookies will come out denser and harder.

It takes a few minutes more in the oven with one large cookie, but it comes out perfectly. Just watch for the edges to be golden, and the center to be set. With these cookies, I also make a simple icing that is just 1 1/2 cups of confectioners sugar, a pinch of salt, 1/2 teaspoon of vanilla and enough water or milk to make a relatively thick consistency (very slow to fall from the spoon). Spread this over the hot cookie straight from the oven. The hot cookie warms the icing, making it melt and spread easily, using the back of the same spoon I used to mix the icing. I am all for less cleanup! Once the cookie cools, the icing dries and hardens, and I just cut the large cookie into small bar or square shapes, and voila, cookies in half the time. Two of my favorite recipes for this method were Hermits and Simple Vanilla Cookies. If you are a busy mom, try this method with any simple cookie dough. The Hermit cookies had raisins in them, but the thickness of the dough was no less than the thickness of the raisins, so it still worked well.
Simple Vanilla Cookies

Makes about 7 dozen

1 cup unsalted butter
2/3 cup sugar
2 teaspoons vanilla extract
1 teaspoon salt
2 eggs
2 3/4 cups all-purpose flour

Cream butter, shortening and sugar. Add vanilla and salt. Add eggs, one at a time, beating well after each. Stir in flour, mixing well. Drop from a teaspoon 2 inches apart on a greased cookie sheet. Flatten with floured, flat-bottomed glass. Bake in a 375 degree oven for 8 to 10 minutes. Remove immediately from pan.

These Simple Vanilla Cookies are incredibly good, from such a simple recipe. Don't take my word - try them out, either as individual cookies, or with my busy-mom-method.

Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey. You will find many more recipes and helpful tips on my web site. I am on Facebook at A Harmony of Flavors and share a recipe or tip each day to the fans that have liked my site. I hope to see you there soon.

Making a Rich and Thick Coffee with Turkish Ibrik By Sergei Pikovski

It is a fact that coffee has become a huge industry these days that is why there are different ways in brewing them that includes using an Ibrik from Turkey. As a matter of fact, it is the industry that is second largest to oil all over the world. In addition, coffee has always been one of the favorite beverages that many love. Coffee can be brewed in different ways.

There are different recipes that people can make using the Turkish apparatus called the Ibrik. Turkish coffee is known to be really strong and at the same time flavorful. However, the coffee that the said apparatus produces is not recommended for those who are faint-hearted.

According to history, Ibrik is a traditional pot that is handmade. It has an open top with a long handle. The most common materials that it is made of are copper, brass, copper, as well as other metals. On the other hand, there are some who use ceramic.

The Ibrik is a small pot that can only hold enough coffee. It makes about a cup or a couple. The top of the pot is known to be narrower as compared to its bottom area. The long handle of the pot is designed to be able to accurately prevent burning the users' hands because the end of the pot is directly placed in the source of the heat.

Most people use dark roasted coffee that is extremely and finely ground. It is put into the Ibrik along with a similar amount of sugar. Usually, a spoonful for each individual is enough to make a cup. In addition, a small quantity of water is also needed. Typically, it would require about 4 fl oz every spoonful of coffee.

There are times when the grinders in the coffee pot are unable to thoroughly grind the coffee fine. That is why most people use a pestle as well as a mortar in order to pulverize the coffee before using. If the coffee is too course, it will not be able to produce a Turkish coffee. Turkish coffee is rich that provides coffee drinkers an intense pleasure. It is also sweetened and is often spiced. Often, sugar as well as cinnamon is added to the pot with the coffee.

The process of making a Turkish coffee is very simple. Sugar and water are boiled together in the Ibrik. When they are boiled, finely ground coffee is then added. When the water simmers, the coffee begins to foam up on top of the Ibrik's neck. The foam has to be stirred in and then heated again until it comes up one more time. The process has to be repeated many times. The whole process takes about seven minutes to finally brew. And then, the pot is taken off the heat that makes the coffee grounds to settle.

As a result of the said process, the coffee is thicker and more intense. Moreover, the Ibrik coffee is more sediment, and it has a certain "chewiness" as compared to a cup of French press coffee.