Join Dale and Cheryl for some delicious sugar cookies!
Ep.# 374 PSA Free!
WBCA Podcasts
Cooking In The Dark
It is more of the best of the cooking the dark show. Welcome to Cooking in the Dark. The kitchen. I will go to the kitchen. And although some recipes I cannot breathe. Still I'm sure I can't do everything I need. The show cooking in the dark. It is the key. He's a mighty type of Texan. You know Cheryl should tell himself. I know Dale Campbell would like to welcome you to the show. Cooking in the Dark is a presentation of Blind Mites Megamall. And www.blindmitesmegamall.com. Go watch them all week. Welcome to Cooking in the Dark. This is Cheryl Cummings and I'm going to introduce to you the man who bruised us every week. That you don't need sight to cook dinner tonight. Dale Campbell. Welcome y'all. And we're kind alive. Or not Memorex. Anyway, we're not a rerun. How about that? Man, things got called crazy towards Halloween in the end of October. And then you looked open. Today's didn't fall right. Yeah, I mean we had Happy Alive Day. That's the anniversary of my car wreck 23 years ago. So I go celebrate that. And then my birthday of which I got no presents, no cards. Few greetings. That was a work. And how did that happen? I'm blaming on the post office. Because I know folks mailed me stuff, you know. Exactly. And you've been campaigning since January. Been campaigning since I was two. It's all about promotion, man. You promote it. You get a good birthday. I mean, I'm easy to buy for too. Go to the liquor store. Go to the rum aisle. It's rum. Stock me up, please. Usually some birthdays, well, the 50th birthday worked out good. I had enough rum. That got me all the way almost through the whole year. That worked out well. But it is what it is. And then after that, you guys went to Maine. We did. And then after that, we had walkabout. Or we had walkabout before all that started. That made us started the run. Goodness gracious. It's been a while since we've been in the studio. I was looking around like, man, what's this? Oh, look at that. Son of a gun. Where's vanilla? We're looking around. We're going to be making -- getting ready for Christmas, y'all. So what better way to do that than to make some Christmas cookies? I can't -- the year is almost done. I know, man. I mean, baseball season starts in, like, about 89 days. But who's counting? Not you. Just me and Houston Astros. Go stros, world champions. Oh, yes, two graduations. We beat them. You woke them boys from Boston, sent them home. And then we took on New York. New York bad. We woke them, too. And then we went to La La Land and took on the Dodgers. It was crazy. I'll tell y'all a story real quick. My brother-in-law was in Arizona for a conference. They got out of the conference early. And he goes on a whim. He flew to Los Angeles. He works for a hotel chain. And his flight was, like, 60 bucks to LA. And he actually flew into Burbank, which is closer to the stadium anyway. He got a hotel room with his employee discount for 60 bucks. Got to the stadium and ended up finding a ticket to a Game 7 of the World Series for 185 bucks. Oh, my gosh. That's awesome. And then when he got into the seats, he was sitting in the family area with the Astro fans. Wow. That's nice. I'm like, man, because tickets were, like, they were, like, $2,700 tickets. I mean, yeah, $2,750 tickets. Wow. Well, that just meant he was meant, he was supposed to be there. He meant to be there, man. That was awesome. That's nice. So, but, yeah, so we just had a whole bunch of stuff going on. But getting back to Christmas, here it comes. We've got, let's see, this will run. It'll begin running on the, oh, first or 30th or something like that. Sugar cookies. Yes. I love them. And this, this is such a cool recipe. And something I'm going to show you, too, is we get into it. You can even take this base recipe. We can make, we can make snickerdoodles out of the same recipe. Oh, all right. Yeah. So we might pay attention and paying attention. Yeah, we might do that, too, because, you know, snickerdoodles, whenever I think of snickerdoodles, I think of a deep-fried candy bar. [laughter] But speaking, you know, so Thanksgiving was good. Everybody, we all had a good time, man. And I want to tell y'all, we broke in. We'll get to the show in just a minute. But this is important because I got an airless fryer. Candice bought me an airless fryer, an airless turkey fryer. This thing is like a big old pot. It's about 15 inches in diameter. It stands about 18 inches tall, maybe, maybe a little bit, maybe 20 inches tall. Mm-hmm. And it's propane. So you hook your gas up to it, click on, click, click, fires up and heats up. And then you take your turkey, it has a basket, a wire basket that you put your turkey in, and then you set that down into the fryer, and that's it. Walk away and open a beer. No hot oil. I mean, in fact, in Houston, y'all, there was a house that got burnt down because people were frying a turkey in their garage. Oh, no. Knock the oil over, caught on fire, burnt their house down. Oh, my gosh. They tell people to be very careful about that. Yeah, I mean, you've probably got four to three to five gallons of oil at 350 degrees boiling away right there. So this, normally a fried turkey, when we fry it in oil, y'all, it takes three minutes and 15 seconds per pound. So we did a 14 pound bird. That would have been about 45, 46 minutes in the oil. The air fryer took a little bit longer. It took about almost two hours. So that's about eight. We figured about eight minutes per pound, something like that. It's what it comes out to be. But man, it was delicious. Juicy, moist, the white meat. Just, oh, it was like dark meat, you know? It was so juicy. It was excellent. And the best thing is, too, the gas, which you'd have to buy for the oil. I mean, you'd have to buy it if you oil fried it or air fried it, you know? That was like three bucks to fill the tank. And we didn't have to spend the 60 bucks on oil. Yeah. You know, the peanut oil, isn't cheap, man. Right. It takes a lot of peanuts to make oil, I guess. But it was delicious, so it's a turkey air fryer. I don't know the brand name on it. But we got it at the local sporting goods store here. I'm sure you can Google it and find turkey air fryer. But man, I loved it. And then we came across, Candice found a recipe where a guy did a deep fried ribeye roast. Ooh, that sounds nice. And I'm like, I'm in. Yeah, I love ribeye. That's my favorite cut of steak. But this was a nine pound ribeye roast. And he dropped it in there. It was a, again, about three minutes per pound. So I'm figuring probably about eight minutes per pound in the air fryer. I'll get back to y'all on that. I got to get over to the meat market and get me a big old ribeye roast. And we'll get that going. But the air fryer, y'all, it was very cool. Now they also make them in electric models. So I have not used that. I don't know anything about the electric models, but this gas model, food, was great. It was safe. So much safer. I mean, I would not have a problem operating this by myself. Now, whenever we do turkeys with the grease, the oil, I always want some sighted folk there. Just in case, you know? You don't need that pot slipping a little bit, getting a little cock-eyed. You know, anyway, it is what it is. So anyway, without a do, man, that was great. Cool. You guys had a good Thanksgiving? I heard you had smoked turkey, too. You did. We actually decided this year to order food from a wonderful restaurant. So we ordered, they had smoked turkey, cornbread stuffing, my favorite, mashed potatoes. What else? We got a green bean casserole. Oh, yeah, yeah. Gotta have the classic smell. You have to. Pecan pie and then people brought stuff like pies. Pecan pie? Yes. Okay. Pecan. I didn't understand that. Had to translate that into southern lingo. Yeah, I made two Pecan pies. I made one chocolate in a regular. And then, in fact, I just found in here in the studio a dessert for us. It's the chocolate mousse pie that I made for Thanksgiving that I put in the freezer and forgot it. So it's here. Oh, nice. So this guy, Cheryl, was in his kitchen and he kept walking over and looking in the sugar bowl and he put the lid on and walk away. He'd come back in a few minutes later and look in the sugar bowl. Come back in, commercial break. Look in the sugar bowl. Walk away. He pretty soon his wife is like, "What are you doing?" And she goes, "You're wearing me out." And he goes, "Well, you know, the doctor did tell me, you know, that after the last visit, I need to keep an eye on my sugar level." Shoot, all right, everybody, hang on. We're doing sugar cookies for Christmas on the other side. We'll be right back. Cooking in the dark. Now here's more of the show with Dale Campbell and Cheryl Cummings. All right, y'all. We're back. Sugar cookies. Now, this is my, gosh, my favorite sugar cookie recipe. It's easy. It's delicious. And it makes quite a few cookies. Now that I'm using a cookie scoop, it makes even more. Because it's more consistent size. That's right. And today, y'all, we made sure we moved Cheryl's chair way over there, too. Hey. That always helps. I thought you were just trying to get me to be, like, closer to the audience. Now I know. He's wrong. Now you know there was a mode even involved. Keep her away from the sugar cookie dough. That's okay. I, too, need to watch my sugar levels. Shall we get you? Bring that sugar ball over here, please. Yeah, I read that. You know how sometimes you read a joke and then you just laugh out loud, man. That was great. I was telling Cheryl, y'all, before we came on today, we were back in the red room, green room. I don't even know what color it is anymore. But we were getting free cable. I mean, free movie channels on our cable over the Thanksgiving break. And of course, you know, we're going through these movies and canons like, man, I don't know what that is. I don't know what that is. And she goes, oh, urban cowboy. I'm like, oh, that's hot. Okay. A classic. And then we read on down through the list and there was even a better classic, Smoky and the Bandit. So free HBO, free all that stuff. What are we watching? You know, something you can get on Netflix or whatever. Smoky and the Bandit. I loved Ojaki Gleason, man. He was awesome. So, hey, I'm going to start getting this thing, this recipe, y'all. We use two pounds of butter, which is, if you buy it in the box, it's four sticks. It's two cups of butter or a pound of butter, not two pounds, I'm sorry, a pound of butter. And I've just melted it in the old microwave. So I'm getting the butter, putting the butter in. What we got to do is cream the butter and the sugars. So this recipe calls for two cups of powdered sugar and one cup of granulated sugar. So as I'm getting this butter and stuff in, I'll let Cheryl read you the recipe. It's always a surprise when you let me do that. I know. What's this? And you haven't read it yet. So you may not make it all the way through it. I mean, I haven't been on the air and golly. We haven't been in here in years, it seems like. I got a lot of talking to do to catch up. My quota is, I got to make my quota. All right. Are you done? Are you done? I guess so. Thank you. All right. Here we go. Two cups melted butter, two cups powdered sugar, one cup white sugar, two eggs, two teaspoons of vanilla, one teaspoon of lemon zest that's optional, one teaspoon of baking soda, not optional, one teaspoon cream of tartar, absolutely not optional. One teaspoon salt, four and a half cups of flour, and then half a cup of sugar set aside for later on. And that half a cup of sugar that we're setting aside, what we do is we roll after we get the cookies, we roll the cookies in that. So that's why I was saying this recipe can transfer to snickerdoodles easily, because for the snickerdoodle, that half a cup of sugar, you would add about two tablespoons of cinnamon and roll them in that, and you've got snickerdoodles. So you do the sugar, so you do a combo of sugar in the cinnamon together? And cinnamon together for snickerdoodles. Nice. Nice. Yeah. So it's the same thing. But again, I like this recipe because it's two and two, two cups of butter, two cups of sugar. Right. And then one cup of white sugar. Of white sugar. Right. And then you get into the two teaspoons of vanilla, you know, and the two eggs, and then everything else is one, you know, one teaspoon of this, one teaspoon of that, one teaspoon of blah, blah, blah, all the way through. So as long as you get your ingredients out, you don't even really have to go back to the recipe. And then if you make it enough and send me the cookies a lot, then you'll remember the recipe and you won't have to worry about it. It'll be like second nature. Yeah. Make recipes. And by that time, you'll not only have the recipe down, you'll have my address memorized. Every two weeks I can walk out to the mailbox and get cookies. And then it'll be good by 2018 yoga, oh, Dale's birthday gift. Cookies. Yeah. Hey, that'll work, man. Speaking of birthday gifts. When we were up there at Thanksgiving, a couple of years ago, if y'all remember, we ate that big old tenderloin, that big old five pounder that I couldn't even eat, well, that guy would ship me. He said he would ship me tenderloins. So I'll tell my dad about that, how it's going to order from him. And next thing I got, my dad called me up and he goes, man, I need your FedEx number because I've got you 10 tenderloins here. I'm like, oh, good. Wow. Yeah. So we overnighted those things. That's an expensive Christmas gift, man. Birthday gift, I mean. Right, right. You got them yesterday. Yeah. Yeah. Oh, boy. Goodness gracious. Well, that was really nice. Oh, that was awesome. Yeah, yeah. My dad's always doing crazy stuff like that for me. In fact, he hit a deer the other day last weekend. Oh. He's okay? Yeah, luckily. Good. Good. Yeah. Yeah. Because man, if anybody's hit a deer, you know about it. That's a dangerous situation. I heard that there was a little piece of these guys that were talking about the sign that says, you know, deer crossing. And one guy was like, I've always wondered how did the deer know where to cross? Yeah. That's one of the best I can read. There was this moment of silence and everything's like, no. That's for you. Yes. Back up Shane. But it was cute. Okay, so one cup of granulated sugar. Right. So did I say you have to melt the butter? You did. Yes. And it's- Got that done. Yeah. It's four sticks? Four sticks, yes. Right. Good job. I know. It's only 50 years later. I can't remember these things. In your tombstone, it'll say four sticks. When you get old and you get dementia, you'll be running around the old folks home, you know? It's like- It's your tattered, your walker and your tattered nightgown. Four sticks. Four sticks. And they're like, just ignore Mrs. Cummings. She doesn't know. Is he okay? We don't know what she's talking about, but it seems to bring her joy. Yeah. Fantastic. Yeah. Four sticks. Ah. Ha ha ha. Four sticks. Check your sugar level. Four sticks. Oh, mercy, mercy. All right. So let's get this here creamed together. Ooh. Get this on the stand mixer. All right. Proper down in there. Draw my hands off. I get the scraper over here so we can- I'm sure we're going to have to scrape down the sides a little bit. It's so nice to have a machine that does this. I remember as a kid having to do this by hand. Oh, yeah. That'll build some forearms up on it. Oh, you know. If you wanted your cookies, somehow it didn't occur to you like, hey, this is really a lot of work. The cookies. You're like, let me stir. Yeah. Granny, don't do that. Yeah. Let me stir. They're like, oh, absolutely. There you go, Granny. Well, think about making ice cream too back in the day. Yeah. Turning that crank, man. Oh, my gosh. Although we got off easy, you know, we got to do it while it was easy at the first part. And then once it started getting hard, when it got a little harder to crank, the adults would take over. Yeah. But it was still sort of funny to think that somehow you're standing like, you know, long line of kids like, I'm here to stir. Yeah. I'm here to. Yeah. Yeah. For the ice cream. Back then we didn't know any better. No, it's all fun, man. I mean, I think we need more of that nowadays, you know. Yeah, more like hands on things for kids to get. Yeah. Yeah. To do and stuff. Yeah. And understand the connection between like, you know, this is where this comes from. This is how it happens and, you know, we'll just that satisfaction to of doing something right. Instead of having everything given to you and brought to you and, you know, instantly instant gratification. I mean, by God, you should have to wait seven years between Star Wars and the Empire strikes back. You know, you shouldn't have to wait to 30 seconds. It takes to download the second one. We watch those with styler, all three of them, you know, the Empire and the Jedi and, you know, like man, girl, I go, when your mom and I were your age, it took us 14 years to watch those. She goes, why? Because it took them that long to make them too funny. Yeah. All right. We are creamed. I think. All right. There's some good stuff here. Yeah. So one egg at a time. One egg at a time. There's one. And then as you said, it's, and then after that you'll do the vanilla and then everything else is one, one, one, two tablespoons of vanilla, teaspoon, teaspoons. Oh, yeah. Oh, well, you know, yes, overpower. That's mine. Around two teaspoons, tea table. Two tablespoons, two teaspoons, two tablespoons, right, right. There's the bacon powder. So that was just one teaspoon cream, a tartar, again, just one teaspoon, according to the recipe. If you don't have anything else to put in there, make sure you put cream and tartar in. It did. It did say not optional. One bold friend underlying. Like, you got to have this. Gotta have it. Oh, I'm sorry. It actually says one teaspoon of cream of tartar, a must. A must. One teaspoon of salt, four and a half cups of flour. And then the flour, we start a little bit at a time. Yeah. I'm going to put it all in at once, y'all, because it will cause a mess. Well, it'll gum up the blades and it won't mix. Gum up the works. It won't mix well. So see, y'all, I'm not too bad on ingredients, huh? No, it sounds like it looks like a long list, but I think if you follow what you said, which is just go get all your ingredients and you can even line them up in order which you're going to use and it's not bad at all. No, they kind of fall in place. Okay, let's get our flour out here. Since we're making cookies, does it matter? This is just regular sugar, I mean regular flour, right? Yeah, yeah, just all purpose. Okay. In fact, I'm going to get my one of our perfect bowls out, the little, this is a little four cup one here, but what you want to do is I'm scooping the flour, now you want to level it. I'm going to put it in the, we'll put two cups in here at once. And with these perfect bowls, because they have the little lip on the underside of the pour spout and then the goal wings, I'm just kind of lifting the bowl and tapping. And as I continue to tap, I continue to raise the bowl up to where it's allowing the flour just to slowly get added. So we're not dumping it all in at once, just making a little train. Oh, you can even hear it now. The mixer starting to, as the consistency gets a little thicker, let's do that again. This time, I'll just do one cup at a time. Okay. So we've got two in. Here's the third one going in. Same thing. Pour spout goes over the bowl, the little notch is nestled against the bottom or the side of it. And again, I just keep lifting the bowl up. And as I lift the perfect bowl up, I tap it and tapping it allows the flour to start pouring out. So we're not even putting the whole cup in all at once. So hey, while we're here doing this, I want to send a shout out to Mrs. Powers. She called us over right before Thanksgiving break. I tried to call her back. I think one of the shows we reran was the mugs, the mug cakes. Oh, that's sort of my favorite. Yes. Yeah. And she called with a question on that. I had to think, oh, man, what now? What did we do? It's been a long time. But yeah. So I want to say, hey, to you, Mrs. Powers, thanks for calling. Did you have an answer? Yes. I had an answer. I always have an answer. But was it the correct answer? That's the one important question to ask. Yes. Okay. Good. Good. She was asking how moist the cakes were. Yeah. If they were dry or-- no, they're pretty good. So those mug cakes and then there's meals in a mug, too. They're all microwave things. Right. All right. We're mixing up now. We've got our everything in. Okay, y'all. To recap, two cups of butter, that's four sticks of butter, melted, two cups of powdered sugar, one cup of regular sugar, two eggs, two teaspoons of vanilla, one teaspoon of baking soda, one teaspoon of cream of tartar, and one teaspoon of salt. Get all that mixed up first. And then you start slowly adding your four cups. Four cups or four and a half cups? Four and a half. Oh, I got to put a half a cup in. We're a half cup light. That'll make like-- it's important. That could be like five cookies right there. There we go. I'm glad we recapped. Yes. I'm sorry, Cheryl, those eight cookies we didn't make, those were yours. Oh, I-- did you think-- did you say something? I hear nothing. What? Who? Who? Who, Cheryl? I know not what you say. Exactly. No maasman. So I think this is one of those doughs that we're going to have to chill? Yes. I mean, I usually chill all my cookie dough. And a hint for y'all, whenever I'm making cookies, like a bunch of them, I will mix all the doughs up first. Like oatmeal, cookies, chocolate chip, sugar, you know, whatever we're making, I'll mix all the dough up first and chill it. And then come back and start baking because it works so much easier if you have chilled dough. Right. Okay. See what we got going on here. I'm going to scrape the sides down, get this off the beaters, hooray. While we're shouting out, happy holidays to you out there in LA, Jolie. Sorry, our Astros whooped your Dodgers. Not really. Ha ha ha. Go orange, man. We've had like three championships in Houston forever, you know, two with basketball and finally here. Usually our motto in Houston is wait till next year. I know that used to be the motto here in Boston too. Yes. That's right. In six years. Oh, next year. Yeah. But that's nice. I think there isn't any team that hasn't won anything for a long time is there? Oh, yeah. Who? Who? Oh, you mean like an extent long, long, long time? Yeah, yeah. Years and years and years. Well, I mean, there are some teams that have never won the World Series. Well, that's like seven teams that have never won the World Series ever. Oh, wow. Well, that's another kettle of fish, but. Yeah. Yeah. I mean, everybody that's tasted success and then never tasted it again and had it snuck dashed away so dastardly, all right, we've got our dough here. Our dough is dowed. So what I'm going to do is I'm going to stick this in the freezer and we're going to take a quick little break real fast. And remember, if you have emails about the comments that I made concerning the World Series, please direct them to Cheryl. And we will be right back on cooking in the dark. Don't go anywhere, y'all. Now with more of the show, here's Cheryl Cummings and Dale Campbell. Welcome back to More Cooking in the Dark. Welcome back. All right, y'all. Our dough is chile-ed. Yeah. I've got my cookie scoop. I had my cookie scoop. Oh, there it is. Okay. I've dumped a bowl. Now instead of using white sugar, because it's Christmas time in the city, it's not a white Christmas. It's a red and green Christmas. Oh, cool. So I've scooped out one, two, three, four, five, one, two, three, four, one, two, three, four, five, six. Okay. Sorry. I had to take my, use both hands and I kept putting a dough down and then recounting. I was like, oh, I stuck one, two, three, oh shoot. I would have had six fingers and we got through that a lot faster, believe me. Anyway, I've got six balls here of cookie dough. I'm just rolling them in the sugar, our bowl of green sugar. I think it is. I don't know. It might be red. I can't see too clearly. Wait, wait. Can I ask? Can you just buy colored sugar like this? Yeah. This is the same sugar you buy in the store like for sugar cookies that you would sprinkle on top of the old sugar cookies. Okay. My grandma, like the old slice and bake cookies, you know? Mm-hmm. Same thing, Kana. So I've got some parchment paper on my cookie sheet. Our oven is at three and a quarter, three, two, five preheating. So now we want to put these cookies on our cookie sheet and I'm doing the old two finger, three finger. That means as I've going two fingers from the top of the cookie sheet, from the edge of the cookie sheet and three fingers apart for this first row, three there, two there and I'm just lining them up on the first row and I'm just rolling them in the sugar. The sugar is going to stick to them and we've got little balls of cookie dough here. Cool. Nice. I like it. It's so cute. Did I hear you say you're using parchment paper because I've been a... Absolutely. ...and converted to parchment paper for cookies? I'm telling you what, people, I will ruin you. Once you start using parchment paper, you will say, "Dale, you ruined me," but I love you and you still didn't send me a birthday present. Mm-hmm. Well, but... No, but I'm serious, man. The parchment paper is so awesome. Pick it up anywhere, but... So here's the cool part. I'm going to take a glass, just a... And it's a glass water glass with a flat bottom, just put a little water on it here, just to make it so the... Well, first of all, let's just do this. I'm just taking the cookies now and just pushing down, flattening them, with the glass, to where they're flat. Now, you can use the back of a spatula. Same thing. I like using a glass because it gives me a little more control. I can tell you that one really squished. Wait, is your squishing, can I send a shout out to some friends of mine? You got a quarter? Anyway. Is it a long distance call? As I was saying. We're on a budget here at cooking in the dark, okay? You go ahead and shout out. I'm going to do... Now, let me do this real quick first. Cookie scoop, y'all. Yes. Holds one and a half teaspoons, tablespoons, one and a half tablespoons. So I'm going to bust out. There's one. I just scoop in and it's like a little ice cream scoop. You squeeze the handle and it pops the dough right out. So there's two. Do you? I need to do six more so I can do them in red. This was green. Do you just like... If you went to like a... Where would you go? Like kitchen store. Do you just say... Kitchen store? They might even have these at your grocery store. Okay. You just say... You know on the utensil aisle. What are you having a cookie scoop? Okay. Cool. Some of them don't have the cool little scooper thing. I just want to say a little shout out to our friends, Frank and Nina, because they have for the last several years had this wonderful get together. So after Thanksgiving on Saturdays they invite everybody out to an Italian restaurant and it is so much fun. We've been going for a few years. The people at the restaurant know us and it's nice. Okay. So y'all going this year? Yes, we went. Oh, you already went? Yeah, yeah. It was great. Did you have ravioli? I had something called a veal taresa. A veal? Okay. There's like little cutlets and oh my gosh, just sauce. Nice. Nice sauce. If y'all ever make it to this neck of the woods or if you're in Houston, listen to us and you get down to Clear Lake, there is a restaurant little Italian joint. I mean, they even speak Italian in it. During the day, it's sandwiches, sandwiches, and I mean, you can still get regular stuff, but then at night it turns into more of a regular restaurant, you know, with waiters and stuff like that. But I got to say, so my big dilemma, I was so distressed, dessert, oh, the waitress is like. Teramisu. We have Teramisu. We have the Amaretta cake, we have the lemon cholera cake and cut it away. No, no, you got to get the, I was like, well, we get Teramisu at other places, but I was like. But that's got to be the best there. Amaretta. Amaretta is their best. Or the lemon cholera. Oh, okay. Or the cannoli. No. You got to get something you can't get everywhere else. No, but this, their cannoli is awesome and the lemon cholera is fantastic. And so I was just like, well, piggy. Well, why order dinner? Exactly. I thought about that too, but I thought, well. I'll start with coffee and the limousela and then for my entree, the calamazoo. But I, I thought about it, I'm like, how like, piggy might the other people at the table or the waitress think I am if I asked for all three. My response to that would be, who cares, bro, you're getting older now. This is true. Next time. You mainly live another 20 or 30 years. So next time I think I'm going to employ your other strategy, which I'm going to insist I need to start with the lemon cholera. Yeah, as an appetizer or you know what, I got a better idea. Say Tim would like to start with the limousela or everything for Tim. Oh, that's even better because he's a big guy. So you're not. He's a big guy. They'll believe it. So who's going to argue with him? Not me. Okay. Go ahead on brother. It's your old pie. All right, y'all. We've got them done. We're going to go into the oven 325. These are our, this is our green cookie pan. What you want to do is repeat this process. Now here's a little tip. Now, what do we need to do these for 10 minutes, 12 minutes, 10 to 15, 10 to 15. So I'm going to go 12 minutes on the cookies. We're going to let them cookie. Now, something I'll do with my cookies, y'all, now that I have this cookie scoop is once I get the dough chilled like it is, because with a chilly dough, it's a little bit easier to work with than when it's not. You know what I mean? Yeah. It's not as sticky. It's more, that's just more workable. I like to take and ball out all of my cookies and then freeze them. That's true. And then so say you've got some friends coming over and you're going to pull a Cheryl and have desserts. You know, I mean, you have some friends coming over and they, you're making coffee. Pull four or five, six of these out and bake. You can, in the time it makes to, to make a pot of coffee, you can bake five or six of these cookies too. This is true. You know, kids come over, get home from school, whatever. Make them go ahead. You don't have to make all the cookies at one time. Right. That's what's so awesome about this. That's why I love this little baller here thing here. So let's take this little break. We'll come back on the other side and taste one of these delicious cookies. I got milk. Ready to go. Now, more of the show with your host, Dale Campbell and Cheryl Cummings. All right, y'all. Merry Christmas. It's the beginning of the Christmas shows. Hey, uh, we're about ready to wrap this up. The cookies are out of the oven right here. We've got another batch in. I made some red ones while we were on break. Same process. Just rolled them in balls, rolled them in the colored sugar. Now, again, like I was talking about, if you want to do snicker doodles, use a half a cup of white sugar and two tablespoons of cinnamon and kind of, you know, whisk that together. Just use a fork and mix it all up. And then just like we did earlier with the roll, the cookies in the cinnamon and sugar mixture, put them on the cookie sheet with parchment paper and bake them, you know, flatten them with the glass like we did and then bake them for the same amount of time, 10 to 12, 15 minutes. I like 12 minutes because for me, it's a nice little, it's a middle one, you know, 15 minutes are going to be a little crispier, 10 minutes are going to be a little softer, 12 minutes sounds good. It's not going to be the average, but it's right in there plus 12 is a cool number. It is. It's a good. This show was sponsored by the number 12 in the letter A who mercy me. Okay. So today we made sugar cookies. Next week we're going to do, yeah, we're going to do candied pecans. Not only are they delicious, they're easy. And you know what? They make great gifts too. You're looking for something maybe to give to your reader, your driver, friend, you know, people, acquaintances kind of, you know, people you kind of know, but don't know that well. Make the batch of these and put a few of these in a, you know, in a little mason jar or tie a little ribbon on it or something. Make it fancy. They'll love them. Plus they're delicious. Yeah. So next week, y'all, we're going to be doing candied pecans. Do not miss that show. So today, sugar cookies, all right, Cheryl, I'm going to try to do this for memory. All right. I got you back. Go ahead. All right. All right. We got, we need what you need for this recipe is you need Dale to come do it. I only fly first class so, but I'll be happy to come out. No. Two cups of butter, that's four sticks of butter, a pound of butter, melted, two cups of powdered sugar, one cup of white sugar. You want to cream all that stuff together. Okay. But we'll get back to that. Two eggs, two eggs, two teaspoons of vanilla, one teaspoon of cream of tartar, not optional. It must be included. One teaspoon of baking soda, one teaspoon of salt, one teaspoon of lemon zest is optional, and then four and one half cups of flour, okay? One pound of butter, four sticks, two cups, two cups powdered sugar, two cups, I mean, one cup of regular sugar, two teaspoons of vanilla, two eggs, one teaspoon cream of tartar, t-a-r-t-a-r, for those of you that are writing it down. One teaspoon salt, one teaspoon baking soda, I'll let you catch up, one teaspoon baking soda, and then four and a half cups of just regular all-purpose flour, and then you need about a half a cup of sugar to roll this stuff in. Again, I used green and red sugar, and this is the same, this is in the aisle where the candy decorations are at. I mean, you know, the cookies, you know, like cookie decorations, cake deck, you know, icing and all that stuff. And it's just little bottles of sugar, colored sugar, I mean, they've got all colors. So, you know, red, yellow, blue, green, red, I said red, red, red, green, green. So, you can definitely select some different colors and things like that to have fun with these. They're sugar cookies, man. I've seen people do these where they've made them in all different colors of sugar, like that. And then, you know, throw them in a cookie jar, and you know, they're a great gift for somebody in the hospital. It's nice, yeah. They're all different colors, you know, looks, you know, neat and pretty and all that good stuff. So, you want to bake these at 325 for about 10 to 15 minutes, again, we did 12 minutes, and they came out poi feet. They're delicious. We use parchment paper. So once you start using parchment paper, you will not look back, or something else that a lot of people are using now are those silicone baking mats because they do kind of the same thing, reusable, easy to use, but the same thing, you know, you don't have to mess with the baking spray stuff, stick in all that mess. The thing I love about the parchment paper, though, is if you're baking a bunch of cookies at one time, when you're done, you just pull the parchment paper off right onto your cooling rack, another piece of parchment paper down, and you're ready to go with the pan all over again. Yeah. I love the fact that they don't stick. I know. It's very cool. Whoever invented parchment paper, it's probably the same due to the invented sliced bread, you know? There you go. It's right up there with that kind of thing. So y'all, shopping, here comes Christmas, yay. My favorite time of the year. And here in Houston, we finally had weather down in the '60s, so yeah, Christmas has got to be coming. Summer may be over. Maybe not. We don't know. All right, y'all. For Cheryl Cummings, I'm Dale Campbell. We will see you all next week on Cooking in the Dark. Remember, we're making candied pecans. You don't want to miss that show. Oh, and also for everybody on the Cooking in the Dark list, there's been some discussion about frying eggs. We're going to do that, too. We're going to talk about that next week as well. So for Cheryl Cummings, oh, I already said that, didn't I? Golly, it's been like four years since we've done this. Where's... Hold that cue card still. [laughter] I can't see it. All right, y'all. We're out of here. Cooking in the Dark is a presentation of Blind Mice Megamall and www.blindmicemegamall.com. Cooking in the Dark was produced by THC Productions. ♪ Oh yeah ♪