Foodie: March 1, 2015 Cookies anytime!

The Foodie Column for March 1st, 2015

By T. Myers

We have waited for months to get our snow and here we are in March with warm 60+ degree days and no snow in sight. I have not really accepted the fact that winter is over, since I have been around when the snow didn’t melt until the 4th of July! As a matter of standards, the official planting date is the first day of summer in June and even after that date, morning frosts continue into July with the last week of July and the first week of August being the two weeks that do not have frost in the mornings!

So what do you cook when the weather is unpredictable? There is never anything wrong with cookies and bar cookies and you might try a real pound cake?

Here are a couple of my favorites:

Soft and Chewy chocolate chip cookies with or without nuts and Blondies with butterscotch chips and pecans! Yum!

Cookies: 3 cups of flour, 1 teas soda and 1 teas salt stirred together. 1 Cup of Brown and 1 Sup of White sugar mixed with a softened cup of good butter, three beaten eggs and ¼ cup water. ! Bag of Chocolate chips and 1 Cup walnuts (other nuts are fine). 1 Teas. Vanilla. Mix wet ingredients together and add the dry. Mix well and form balls of dough that are about 2 ounces (walnut sized bake for 10 minutes and 2 oz. balls bake for 12-14 at 325-350. You want them to brown slightly, but not get BROWN. Take off the pan and cool on racks. They should be moist and chewy. Keep in a covered container in the fridge or freezer and take out what you need.

I love brownies, but when it comes to a special treat, I bake a batch of my pecan Butterscotch Blondies.  Use 3 cups of flour 2 cups of white sugar, 1 teas salt, 1 teas soda and mix well and set aside. Beat three eggs and mix with 1 cup softened butter and 2 Tablespoons of molasses and 1 teas of vanilla. Mix wet with the dry and if needed add water 1 T at a time until your batter is soft enough to incorporate a cup of toasted pecans and a bag of good butterscotch chip,. (The new Guittard chips are the best). I have a special pan that bakes the brownies individually, but put the batter in a deep 9X13 pan if needed and bake at 325 for 20-25 minutes until the edges start to pull away from the sides of the pan. Test the center with a toothpick and remove to cool for a few minutes before you cut them into bars. Set them on racks to cool completely before boxing them up. These little gems are full of flavor and buttery goodness. Did I mention calories, too? But, once you taste them the calories will not be important- at all!

Try Pound Cake:

1 pound sugar, 1 pound butter, 1 pound of flour and 10 large beaten eggs (1 pound) and then you add 1 teas salt and beat together until you see a smooth batter. Add vanilla or lemon zest or orange zest and put into a large buttered and floured pan and bake for 55 to 65 minutes in a 325 degree oven until top is lightly browned and the toothpick test is clean from the center of the cake. Cool on a rack and slice to serve by itself or with fruit, ice cream or jam and whipped cream. Pound cake is delicious with chopped walnuts, too and you can’t go wrong with mini chocolate chips and orange zest for a wonderful anytime dessert with good coffee or tea!

Get outside and enjoy the extra sunny days we are getting in Central Oregon. Hope you love the weather and Bon Appetit!

Posted in Foodie from the Forest -foodie columns by with no comments yet.