Converted from paper version of the Broad Ripple Gazette (v08n10)
Recipes: Then & Now - Measurements/Conversions - by Douglas Carpenter
posted: May 13, 2011
Measurements/Conversions
I have been making some silly mistakes in the kitchen lately. I think I know the correct conversion of an amount and end up wrong. So here is a table I made for myself. I thought you might like to have on hand.
This is a recipe I remember making once when I was a kid. They were a terrible mess but they were tasty. They did not want to peel off the cookie sheet at all so everything ended up in one big lump stored in a bowl. Not pretty but oh so sweet and chewy good.
This must be an updated version of what I remember. It includes an egg white which I believe helps hold everything together better. I also used 'Reynolds Release' nonstick foil and had no trouble getting the cookies to come off intact.
Coconut Macaroons
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1 egg white, whipped
2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
1 (14-ounce) package flaked coconut
1. Preheat oven to 325°F. Set aside.
2. In large bowl, combine Eagle Brand, egg white, extracts and coconut; mix well. Drop by rounded teaspoonfuls onto foil-lined, greased and floured baking sheets; slightly flatten each mound with a spoon.
3. Bake 15 to 17 minutes or until lightly browned around edges. Immediately remove from baking sheets (macaroons will stick if allowed to cool on baking sheets); cool on wire racks. Store loosely covered at room temperature. Makes about 4 dozen cookies
Prep Time: 10 minutes
Bake Time: 15 to 17 minutes
image courtesy of Douglas Carpenter
image courtesy of Douglas Carpenter
image courtesy of Douglas Carpenter
image courtesy of Douglas Carpenter
Douglas Carpenter is an avid recipe and cookbook collector. He has over 400 cookbooks in his library and he has published two cookbooks of locally-collected recipes. He has won sweepstakes and blue ribbons in the Culinary Arts division of the Indiana State Fair. Email your cooking questions to
douglas@BroadRippleGazette.com
douglas@broadripplegazette.com