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Sugar cookies

John bought 2 pounds of butter to make cookies. If he used of a pound for chocolate chip cookies, f of a pound for peanut butter cook-ies, and j of a pound for sugar cookies, what part of the original 2 pounds is left ... [Pg.43]

Figure 3. Representative sugar cookies prepared from defatted peanut, soybean, and field pea flours at 0, 10, 20, and 30% wheat flour replacement levels. Reproduced with permission from Ref. 3. Copyright 1978, American Association of Cereal Chemists. Figure 3. Representative sugar cookies prepared from defatted peanut, soybean, and field pea flours at 0, 10, 20, and 30% wheat flour replacement levels. Reproduced with permission from Ref. 3. Copyright 1978, American Association of Cereal Chemists.
High-protein, low-cost Nigerian foods, chin-chin, puff-puff, akara (9), akamu, sugar cookies and yeast bread (10) were developed using raw full-fat cottonseed (Table I), defatted cottonseed (Table V), soybean, peanut or sesame flours as protein supplements. [Pg.69]

Cottonseed, peanut, sesame seed, and soybean flours, when used as supplements, add to the quality of the protein. The improvement of protein quality was due to the flours compensating for limiting amino acids. Supplementation using various flours improved total protein, amino acid content and some physical characteristics in akamu, yeast bread and sugar cookies. [Pg.71]

Tomato soup Spaghetti meatballs Stuffed pepers w/rice beef (HM) Sugar cookies Fish sticks (F)... [Pg.20]

Griffith, T. Johnson, J. A. Relation of the browning reaction to storage stability of sugar cookies. Cereal Chem. 1957, 34, 159-69 through ref. 90. [Pg.19]

TO MAKE perfect rolled COOKIES, such as sugar cookies, cut two sheets of parchment paper the size of a baking sheet. Place half the cookie dough on one sheet of parchment paper and cover it with the second sheet. Use a rolling pin to carefully flatten and even out... [Pg.101]

VII. Bakery products other than those included under Type VIII or IX, e.g. wheat bread, waffels, doughnuts, sugar cookies, mince pie, biscuits... [Pg.360]

Anklam and Mueller [40] successfully extracted vanillin and ethylvanillin from vanilla-flavoured sugar cookies with SFE. They used mild conditions of 45 C and 0.80 g/mL (189 bar). With a flow rate of 2.0 mL/minute of carbon dioxide and a dynamic extraction time of 10 minutes, they achieved good results in recovery, efficiency, and precision. The average recovery for 14... [Pg.469]

Conditions for SFE of Vanillin and Ethyl Vanillin in Sugar Cookies... [Pg.470]

Subjects incorporated a variety of food products, containing eidier DAG or TAG oil, into dieir diets during the trial. The food products included muffins (bluebeny, apple, and banana flavors), crackers, instant soup mix (vegetable, chicken, and mushroom flavors), sugar cookies, and granola bars. [Pg.337]

Chocolate snack cake Cake doughnuts Brownies Sugar cookies Sour cream Olive/safflower oil Fruit-flavored drink Soy-based infant formula... [Pg.117]

Ingredients Short Bread Peanut Butter Vanilla Wafer Chocolate Wafer Sugar Cookie Sugar Wafer... [Pg.296]

See other pages where Sugar cookies is mentioned: [Pg.389]    [Pg.13]    [Pg.16]    [Pg.16]    [Pg.43]    [Pg.71]    [Pg.12]    [Pg.45]    [Pg.46]    [Pg.47]    [Pg.48]    [Pg.351]    [Pg.102]    [Pg.193]    [Pg.196]    [Pg.277]    [Pg.303]    [Pg.2190]    [Pg.389]    [Pg.144]    [Pg.118]    [Pg.276]    [Pg.470]    [Pg.1431]    [Pg.74]    [Pg.399]    [Pg.74]    [Pg.1031]   


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