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WEDNESDAY, AUGUSTS, 2007
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Journal/Charlotte Perkins
Welcome your kids and their friends after school with oatmeal raisin cookies and
milk.
June Cleaver was right on the money
By CHARLOTTE
PERKINS
Journal Lifestyle Editor
The first week of school is
exciting - seeing old friends
and meeting new ones, get
ting to know new teachers,
facing up to new subjects or
taking on new challenges.
It can also be a little
stressful.
Whether your child is fac
ing the challenge of learn
ing to read, the mysteries
of calculus, the pressures
of peers or the high hope of
“making the team,” it will
help if home is a safe haven
where the pressure’s off
and friends are welcome.
And, no matter what the
obesity police say, it will
help if there are cookies.
That’s one thing that
June Cleaver was right
about: cookies and milk.
Sure, you can buy them,
and there are wonder
ful options in refrigerated
cookie products, but right
now, this week, Houston
County kids deserve home
made.
Let’s start with a classic.
Oatmeal Raisin
Cookies
From Joy of Cooking,
these are perfect with a cold
glass of milk. You can sub
stitute chocolate or butter
scotch chips for the raisins.
1 3/4 cups all-purpose
flour
3/4 teaspoon baking
soda
3/4 teaspoon baking
powder
1/2 teaspoon salt
1/2 teaspoon ground
cinnamon
1/2 teaspoon grated or
ground nutmeg
1 cup (2 sticks) unsalt
ed butter, softened
1/4 cup sugar
1 1/2 cups packed
brown sugar
2 large eggs
2 1/2 teaspoons vanilla
1 cup raisins chopped
3 1/2 cups old-fashioned
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rolled oats
3/4 cup chopped wal
nuts
Preheat oven to 350
degrees. Grease two cookie
sheets. Whisk flour, bak
ing soda, baking powder,
salt, cinnamon and nutmeg
together. In a large bowl
(a mixer will do) blend the
butter, sugar, brown sugar,
eggs and vanilla. Stir in
the flour mixture. Fold in
the raisins, rolled oats and
walnuts.
Shape the dough into
generous 1 1/2 inch balls
and place about two inches
apart on the cookie sheets.
Flatten the balls into 1/2
inch thick rounds. Bake,
one sheet at a time, until
cookies are lightly browned
all over, 12 to 14 minutes.
Let stand briefly before
removing to a rack to cool.
Peanut Butter Balls
This recipe is a modified
version of one from Carole
Walker’s Great Cookies.
The only cooking is a little
bit of microwave melting.
The recipe makes 60.
2 1/3 cups sifted con
fectioners’ sugar
1 cup graham cracker
crumbs
1/2 cup (1 stick) unsalt
ed butter, softened
3/4 cup chunky peanut
butter
1 large bag of semi
sweet chocolate chips
1 teaspoon vegetable
oil
2 cups salted peanuts,
finely chopped
In a large bowl, stir togeth
er the sugar and graham
cracker crumbs and add
the butter and peanut but
ter, working with a wooden
spoon or with your hands
until too roughly combined.
Portion the dough into 60
1-inch balls and place them
on parchment or wax paper
lined cookie tins.
Combine the chocolate
and vegetable oil in a small
glass bowl and microwave
a couple of minutes until
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melted. Place the chopped
peanuts in a pie plate, mak
ing a shallow layer and just
using a small amount at a
time.
Using a long tined fork,
dip the peanut-butter balls
into the chocolate one at a
time, swirling to coat and
letting the excess chocolate
drip off. Then roll them in
the nuts, adding more as
you need them.
(You may need to reheat
the chocolate for 30 seconds
at a few points).
Packed in an air tight
container with waxed paper
between each layer, these
will last for up to 3 weeks.
They also can be frozen.
Oatmeal
Applesauce
Cookies
These drop cookies are a
little in calories than
the confections above, but
nobody will notice because
they’re so yummy.
1 teaspoon baking
powder
1 teaspoon apple pie
spice
1/4 teaspoon salt
1/2 cup (1 stick) butter
1/2 cup sugar
2 egg whites
2 cup oatmeal (quick
cooking)
2 cup all purpose flour
1 cup unsweetened
applesauce
1/2 cup raisins,
chopped
Preheat oven to 375
degrees.
Grease baking sheet. Mix
flour, baking powder, all
spice, and salt. Beat but
ter and sugar until creamy.
Add egg whites; beat well.
Add dry ingredients. Stir
in oats, applesauce, and
raisins. Mix well. Drop by
tablespoonfuls onto baking
sheet.
Bake 10-12 minutes
or until edges are lightly
browned.
FOOD
Zipper bags handy for cooking, clean-up
In case you’ve wondered
about the Zip ‘n Steanl
bags made by Ziploc,
here’s my firsthand report
after some experimenting.
They’re very handy to
have around, but since the
manufacturer didn’t put any
recipes on the outside of the
box, a lot of people may stop,
look, and pass them by.
Basically these are sturdy
plastic bags that can be used
for steaming. You don’t poke
a hole in them, and you get all
the flavor sealed in. If you’ve
already tried the frozen veg
etables that are packaged
for steaming, this is a way
to make
option Charlotte
than but- Perkins
ter and Lifestyle Editor
seems
to spread the seasonings
around.
I’ve used just a quick shake
straight from the bottle with
mine, added seasoning, and
shaken well.
When you put the bag into
the microwave, pat it to get
the ingredients into an even
layer.
I first tried cooking fresh
green beans by this method.
There are handy lines on
the bags, so you can measure
the ingredients and deter
mine the cooking time.
If you like your veggies
on the crunchy side go with
the package directions.
Otherwise, you might want
to add a minute or even
two.
At five minutes, my fresh
green beans were a bit
crunchy, so I put them back
in for another two minutes
and they were just right.
(It’s not going to hurt the
cooking process if you take
the bag out, open it and
check on things, but watch
out for the steam.)
Next, I tried fresh zucchini
and Vidalia onions cut fairly
thick and seasoned with soy
sauce, and, for another meal,
those tiny fresh asparagus
spears that are being sold
right now at good prices.
Five minutes worked really
well for both of those.
I put the leftovers right
into the refrigerator in the
bag, and reheated them in
the bag the next day. There’s
a lot to be said for not hav
ing a pot to wash.
Then I branched out and
tried the salmon with pep
pers recipe that is in the
folder inside the box. I hap
pened to have a big sweet
red pepper, and didn’t dice
it but cut it in bite-sized
pieces.
Ditto with the salmon.
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Journal/Charlotte Perkins
Young asparagus cooks in five minutes in the zipper bags.
Just wash, trim, place in the bag with a shake of olive oil
and the seasonings of your choice. Garnish with chopped
fresh chopped tomatoes and basil.
The recipe calls for red
wine vinegar, but I used bal
samic.
Again, you just put every
thing in the bag and shake
it up.
This dish took five min
utes and was very good.
The Ziploc website (zip
loc.com) has quite a few
recipes for fish and chicken
using the cooking bags, and
also offers some basic cook
ing tips and cautions. You
shouldn’t use recipes with
high fat or sugar content in
these bags.
Here are some recipes. You
can find more in the box or
at ziploc.com.
Broccoli and
Potatoes witli
Mixed Vegetables
Combine in medium or
large Zip ‘n Steam bag:
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HOUSTON DAILY JOURNAL
2 cups broccoli florets,
broken into small pieces
1 cup quartered and
thinly sliced red pota
toes, about 2 medium
potatoes
1/2 cup thinly sliced
yellow squash (about V 2
medium squash)
1/2 cup thinly sliced
zucchini (about V 2 small
zucchini)
1/2 cup baby-cut car
rots
1 teaspoon olive oil
1/2 teaspoon seasoned
salt
Seal bag and shake gen
tly to distribute ingredients.
Place bag in microwave.
Microwave on full power
for 3 minutes or until veg
etables are crisp-tender.
If needed, microwave for
additional 30-second inter
vals until vegetables reach
See BA GS, page jB
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521 F. Satterfield Road
RO. Box 74
Perry, Georgia 31069
(478) 224-4443
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