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zenyrizzataraka 12-10-2003 @ 9:07 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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DEAR DIANA,

While surfing the king arthur's flour site,  I came accross their recipes which calls for baker's amonia.  Can you tell me what is baker's ammonia ? and what would be the best (nearest) substitute for that ingredient?
Thank you.

Zeny

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diana 12-11-2003 @ 7:14 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Hi Zeny,

Here is the definition of Baker's Ammonia or Ammonia Bicarbonate:

Originally made from the ground antlers of reindeer, this is an ancestor of modern baking powder.  Northern Europeans still use it because it makes their springerle and gingerbread cookies very light and crisp.  Unfortunately, it can impart an unpleasant ammonia flavor, so it's best used in cookies and pastries that are small enough to allow all of the ammonia odor to dissipate while baking.  Look for it in German or Scandinavian markets, drug stores, baking supply stores, or a mail order catalogue.  It comes either as lumps or powder.  If it isn't powdered, crush it into a very fine powder with a mortar & pestle or a rolling pin.  Don't confuse this with ordinary household ammonia, which is poisonous.  

Substitutions:
Baking powder (This is very similar, but might not yield as light and crisp a product.) OR 1 teaspoon Baker's Ammonia = 1 teaspoon Baking Powder plus 1 teaspoon Baking Soda.

I hope this information helps you out.

Sincerely, Diana
Diana's Desserts

zenyrizzataraka 12-11-2003 @ 5:29 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Dea Diana,

Again thank you for your prompt reply.  I know I can rely on you.  I can try to make their recipes now that I know the substitute for the baker's ammonia.

"Merry Christmas to you and to all our fellow members"

Seasons Greetings,


Zeny

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diana 12-11-2003 @ 7:36 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Hi Zeny,

You are very welcome, and I wish you and yours a very Merry Christmas and a Happy New Year.

Oh, by the way, what recipes will you be making?

Sincerely, Diana

zenyrizzataraka 12-12-2003 @ 6:24 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Hi Diana,

Maybe I'll try to bake the easiest one first, that is the Vanilla Dreams (also calling for baker's ammonia) and then when I get the tinme I'll do the Norwegian Coconut Cookies (all from the King Arthur's recipes).
By the way Di, are you familiar with the MONDE (brand name) Cookies?  It is popular in Indonesia and I think it Danish made or somewhat,. There are assorted cookies in one Monde tin and my kids just loved the yellow ring shaped cookies using  a star tip cookie cutter which is very delicous and very tender (melt-in-your mouth). The other cookies usually left behind and last eaten when all the ring ones were consumed.  
I can not make out for the ingredients not to mention the name but I think it is the best cookie ever. Doou think you can help me? and what really makes a cookie crispy yet a melt-in-your-mouth? It is the mixing procedure or a certain particular ingredient? Please help. Thank you.
Have a nice holiday!

Zeny

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diana 12-13-2003 @ 9:33 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Hi Zeny,

King Arthur Flour's website has some wonderful recipes, don't they? I just made a Braided Challah Bread the other night, and the recipe was from their website. The traditional Jewish braided egg bread turned out wonderful.

As far as the Danish cookies, I don't know the brand name Monde, but I do know the Danish Butter Cookies that come in the round tin. We have them here in the supermarkets and other food stores especailly during the holiday season. They are delicious. I am not quite familiar with the particular one you are speaking about; the yellow ring shapped cookies.

I think the secret to making a cookie crispy yet one that "melts in your mouth" is a combination of the mixing precedure and the ingredients. The ingredients should always be "first rate", the best quality buttter, eggs, sugar, etc., and taking the time to prepare the cookies, so they will turn out well.

Take care Zeny, and have a very happy holiday season.

Sincerely, Diana

zenyrizzataraka 12-14-2003 @ 4:55 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Hi Diana,

If only you could share with me the recipe for the danish cookies that you mentioned were delicious, perhaps the one I have in mind after all is the same thing ..as they are both 'delicious'.

I'll be out for a vacation this week, and be back after the new year.  HAPPY NEW YEAR DIANA.


Zeny

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diana 12-16-2003 @ 11:00 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Hi Zeny,

I forgot I have a recipe on my website that a friend of ours in Denmark submitted to my site for Vanillekranse, which are a Danish Christmas cookie. They may be the ones you are looking for.

Here is the recipe:

Danish Vanillekranse Christmas Cookies

Servings: Makes about 150 cookies

Comments:
These cookies are served in Danish homes at Christmas time. My Mother always made these for Christmas, she also made Danish Klejners, another Danish Christmas cookie.

These cookies can also be made in other Christmas shapes and decorated with icing, colored sugars, and candies.

Ingredients:
1 1/2 cups unsalted butter
2 1/4 cups granulated sugar
2 large eggs, beaten
1 1/2 tsp. vanilla extract
3 1/2 cups all-purpose flour
1/2 cup finely chopped almonds

Instructions:
Cream the butter and sugar. Add the rest of the ingredients. Mix until dough is smooth. Put dough in a cookie press ( cut out cookies with wreath shaped cookie cutter, or any type christmas design cookie cutter) and place wreaths onto greased cookie sheets. (Vanilla cookie wreaths should be about 1 1/2-inch in diameter). Bake at 325 degrees F, or until very slightly browned.

Makes approximately 150 cookies.

Note: Vanillekranse cookies can be made in different shapes other than wreaths. Try candy cane shapes, Christmas bells, snowmen, or santas, etc.

Note:
Also, see recipe for Danish Klejner's (another Danish Christmas cookie recipe on this website in the "Guest Recipe Book", under the "Christmas category".....Diana, Diana's Desserts.

Source: Mother

Recipe Submitted By: John Holm

Date: November 5, 2002

Let me know if these sound like the kind of cookies you are talking about.

Sincerely, Diana
Diana's Desserts




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