jerryc41 Loc: Catskill Mts of NY

Yummy!

merrytexan Loc: georgia

yum...smells good, looks good!

robertjerl Loc: Corona, California

robertjerl Loc: Corona, California

Wait a minute, I don't have the "smell" feature on my computer?!?!?!?

robertjerl Loc: Corona, California

OK, another picture, scans of the back of a box of the mix- several years old, for some reason they changed the info on the back so I tore off the back of the last of the old style boxes and keep it in the cabinet with my baking supplies.

The mix is "Krusteaz All Purpose Cookie Mix" (used to be Krusteaz Basic Cookie Mix) and a "full batch" means the whole box while "small batch" means 3 cups of mix.

#1 one of the normal cookies on a 6.5" paper plate. I make the dough with more water than they say so they spread thinner - this one was in the corner of the baking sheet so got a nice neat curved corner with two straight sides. I don't really care about getting "perfect" shapes. The baking sheet I used this time takes 4 rows of 3 each this size.

#2 the whole instructions part of the back and box side

#3 cropped to the "chocolate chip" recipe only
a. I use either golden or dark brown sugar but mostly dark brown - better color and richer taste - I double the amount they call for.
b. I use Karo corn syrup - about twice what they call for
c. I use twice the chocolate chips they call for - usually Nestle's semi-sweet but sometimes other's: dark chocolate, milk chocolate, white chocolate or Ghirardelli
- you use what ever brand or flavor you prefer/like. Some people melt the chocolate then cool it on a pan and then break it up for the "chunk" look.
d. I also add about 2 table spoons of vanilla extract for a 3 cup batch of mix - "Acapulco style" in the cook books.

In a glass measuring cup I put hot water, the Karo and the vanilla, stir to dissolve the Karo. Then add liquid a bit at a time until the dough mix reaches the consistency you like. I make my dough a bit thinner than most so the cookies spread - it does increase the baking time. So I set the timer, turn on the oven light and judge it by eyeball, pull the cookies out just short of looking done (for crisp cookies, for soft pull it a bit sooner) sit on stove top and let sit a few minutes then use a spatula to lift them and put them on cooling racks. Being lazy I don't oil and flour the baking sheet, I prefer using the PAM baking spray, it has flour in it already.

Dough mixing/baking steps:
1. measure out cookie mix into a large bowl (I use stainless steel mixing bowls.)
2. put in chips
3. put in nut pieces if you like or stick them in the tops on the baking sheet if you like that look
4. put in brown sugar
5. with a large spoon etc stir the dry mix until everything is well mixed
6. add the water/vanilla/karo mix starting with half the cup, stir and add as needed to get the thickness you desire - some people make it fairly thin, fill the baking sheet and cut into squares as soon as it comes out of the oven for the last few minutes of cooking on the stove top and cooling before taking them up with a spatula.
When I started making these I did small batches and experimented on the "eyeballing" as to when to pull them from the oven.

Experiment and try different proportions. Some people like cookie with an occasional chip or nut while other like chips and nuts with just enough cookie to hold it together.

One of my normal sized cookies (I used to make them 5-6")


Entire back and side flap of a box of mix

(Download)

Chocolate chip details

(Download)

domcomm Loc: Denver, CO

Thanks! That sounds delicious!

RodeoMan Loc: St Joseph, Missouri

An interesting idea. I like looking at cookbooks (anyone else enjoy doing that?) and recently picked up copy of a wild game cookbook. Two of recipes are Squirrel Supreme and Crockpot Coon Stew. What do suppose the interest level will be in those?

robertjerl Loc: Corona, California

Depends on who, if from places like my hometown in Western Kentucky they may start countering with their own recipes like BBQ Coon, Roast Possum, Possum Pie and Burgoo Stew (an old Kentucky hunting camp recipe usually involving using 3 types of meat plus potatoes, vegetables etc.) You can make it with game meat, domestic meat or a mix. Google Kentucky Burgoo.

I have a couple of wild game cook books around somewhere, including one very old one from the late 40s or early 50s with recipes published in a hunting and fishing magazine. I also have an American Indian Recipes cook book that came from the Gateway Arch Museum in St Louis-they had several cook books of pioneer recipes etc.

RodeoMan Loc: St Joseph, Missouri

Thanks for the reply. I will try about anything. I am not saying that I will like it, but I will at least give it a shot. I was raised on a farm in western Iowa and very often it was squirrel or rabbit that was on the table for dinner or supper.

robertjerl Loc: Corona, California

When they make Burgoo some people drop in cleaned ears of fresh corn and make their stew and the corn-on-the-cob side dish at the same time.
Others will start a big stew pot of it and everyday add something different keeping it going all week with the flavor constantly changing. Cornbread, biscuits or hush puppies often go with it.

RodeoMan Loc: St Joseph, Missouri

Sounds good to me especially on a chilly day.