Need a really good recipe. HALP!

mmm apple pie... can't help you there sherm. baking pies to me is like making yourself breakfast- there's enough places out there that do it just as well, cheaply, and there's no mess to clean up afterwards.

NOW cookies on the other hand...
i'm making a batch of white chocolate chip macadamia pumpkin cookies tonight. those things are like sex in a cookie.

macadamia pumpkin? recipe please?

i'm all about pumpkin right now. using it in everything. haha.

i'll put it up when i'm at home.

edit: here ya go doll

MACADAMIA WHITE CHIP PUMPKIN COOKIES

 2 cups flour
 2 tsp. ground cinnamon
 1 tsp ground cardamom
 1 tsp baking soda
 2 sticks (1 cup) butter/margarine, softened
 1/2 cup granulated sugar
 1/2 cup packed brown sugar
 1 cup Libby's solid packed pumpkin
 1 egg
 2 tsp vanilla extract
 2 cups Nestle toll house white morsels
 2/3 cup coarsely chopped macadamia nuts or walnuts (toasted, optional)

combine flour, cinn, cardamom, and baking soda in a bowl.
beat butter, sugar, and brown sugar in mixer until creamy.
beat in pumpkin, egg, and vanilla until well mixed.
gradually beat in flour mixture. stir in morsels and nuts.
drop spoonfuls (of the same size) onto greased baking sheets, flattened slightly.

bake in preheated oven at 350 degrees for 11-14 minutes or until centers are set. cool for 2 mins. then remove to wire racks to cool completely. makes about 4 dozen cookies.

***my notes***read before you make these***

for the novice baker, don't forget to switch the cookie trays half way through baking so they bake evenly.

my cookies are always done at 11 minutes exactly- if the edges start to brown, the bottoms of your cookies will probably be a little burnt and hard (some people might like this but if you let it go too long, they'll TASTE burnt- and that's no good)

these cookies are SOFT, so they might not look done at 11 minutes, but trust me, as long as they're not gooey, they're done. they harden slightly while they cool but they remain soft as long as you store them in a sealed container.

Originally posted by:Bonsai


i'm all about pumpkin right now. using it in everything. haha.

i'm like this all year. hahaha. love me some pumpkins!

oh and, i never made this recipe but it's from my favorite cook book so i thought i'd scan this in for ya.

yummmm
wudnt mind pie now

Thank you! That cookie recipe sounds amazing.

Ingredients (serves 8)
1 3/4 cups (260g) plain flour
1/2 cup (75g) self-raising flour
185g unsalted butter, chilled, cut into small pieces
1/3 cup (75g) caster sugar
2 eggs
1 tbs milk
Demerara or caster sugar, to sprinkle
Filling
8 large Granny Smith apples
Juice of 1 lemon
45g unsalted butter
1/2 cup (110g) caster sugar
1 tsp ground cinnamon
1/4 tsp ground cloves
Method
Sift flours and a pinch of salt into a large mixing bowl. Add butter and rub lightly into flour with your fingertips. Lift mixture high above the bowl as you rub, to incorporate air into the pastry and make it lighter. Continue until mixture resembles fine breadcrumbs, then stir through sugar. Lightly beat 1 egg with 1 tablespoon chilled water, then drizzle over flour mixture. Start to bring the dough together by cutting the liquid into the dough with a blunt knife, then form into a smooth ball with your hands, adding a little more water if necessary. Divide dough into two pieces, one slightly larger than the other. Wrap in plastic wrap, and chill for 30 minutes.
To make the filling, peel and core the apples, and cut each into 8 pieces. Toss immediately with lemon juice in a large bowl, to prevent apples from discolouring. Place the butter and sugar in a large frypan over medium-low heat. When butter has melted, add apples and spices, then stir to coat. Cook, stirring occasionally, for 10 minutes or until apples have softened. Set aside to cool.
Roll out the larger pastry ball on a floured workbench to a 30cm circle (about 2mm thick). Roll pastry around rolling pin, then unroll over a 22cm metal pie dish. Gently press into corners and allow excess to overhang. Place filling in base with a slotted spoon. Roll the small pastry piece to a 25cm circle. Beat remaining egg with milk, brushing some on rim of the base. Top with small pastry.
Lift the pie dish and cut excess pastry from edges with a sharp knife. Crimp edges of pastry together with your fingers. Chill for 30 minutes. Preheat oven to 180°C, place pie dish on a baking tray. Brush top of pie with more beaten egg, sprinkle with demerara or caster sugar. Cut four small air vents in the centre of the pie and bake for 45 minutes or until golden brown.

got this one off google so not sure whether it's a winner or not.