The Rural Voice, 2000-11, Page 26RURAL LIVING
Nothing says mom like home -baked cookies
Selected by Bonnie Gropp
Coming indoors on a crisp fall
afternoon there is nothing that warms
the heart more than the heavenly
aroma of home -baked cookies and
squares. They are the perfect after-
school comfort snack. After all, nothing
says mom like cookies and milk!
MINI TURTLE COOKIES
1 pkg (510g) refrigerated chocolate
chip cookie dough
12 Mini Turtle@ candies
Divide dough into 24 slices. Place
12 slices on baking sheet. Put Mini
Turtle on edge of each slice, allowing
candy to overhang slightly. Top each
with slice of dough, pressing gently
together. Chill for 15 minutes.
Bake in 350°F (180°C) oven for 10-
12 minutes or until lightly browned
around edges. Let cool on sheet for 5
minutes; remove to rack and let cool
completely.
Tip:
To slice cookie dough, freeze for
one hour before slicing with a sharp
knife. Don't worry if slices aren't
perfectly shaped.
POLKA DOT SQUARES
1 2/3 cup (400 mL) granulated
sugar
2/3 cup (150 mL) 2% evaporated,
milk
2 tbsp (25 mL) butter
9 oz (255 g) white chocolate (9
squares)
2 cups (500 mL) miniature
marshmallows
2 3/4 cups (675 mL) Nestle
Quik@ Cereal
Line 8 -inch (2 L) square cake pan
with foil; set aside.
In large heavy saucepan, combine
sugar, evaporated milk and butter;
cook over medium heat, stirring, until
mixture comes to full boil. Boil for 4
minutes, stirring constantly; reduce
heat to low. Add chocolate; stir until
completely melted. Remove from heat.
Add marshmallows; stir vigorously
until melted and smooth. Stir in 2 cups
(500 mL) of the cereal. Pour into
prepared pan. Sprinkle remaining
cereal over top; press in gently.
Refrigerate for 1-2 hours or until firm.
22 THE RURAL VOICE
Cut into 1 -inch
(2.5cm) squares.
(Squares can be
refrigerated in
airtight con-tainer
for up to 2 days.)
CHOCOLATE
CHIP COOKIES
(GLUTEN-FREE)
1/2 cup butter
1/2 cup brown
sugar
1/2 cup white
sugar
Cream together.
Add 2 eggs and
1 tsp. vanilla. Beat
until fluffy.
Sift:
1/2 cup plus 1
tbsp soya flour
1 tbsp
cornstarch
1/2 cup brown .
rice flour
1 tsp GF baking
powder
1/4 tsp salt
Add to egg mixture. Fold in 6 -oz
pkg chocolate chips. Drop by the
spoonful onto a greased cookie sheet
and bake at 350°F for approximately
13 minutes. Cookies should be golden
and crispy on the outside and chewy on
the inside.
Baking for a crowd? These Banana Chip Blondies are
quick and easy solution and are sure to please.
a
MOCK OATMEAL COOKIES
(GLUTEN-FREE)
1 cup butter
1 cup white sugar
1 cup brown sugar
Cream together.
Beat in 2 eggs and 1 tsp vanilla
Sift:
1 cup sweet rice flow
1 1/4 cups white rice flour
1/2 tsp salt
1 tsp baking soda
Mix into creamed mixture.
Fold in 3 cups thin -shaved almonds
and mix well. Drop cookies by the
spoonful and bake at 350°F for 8-10
minutes until brown.
BANANA CHIP BLONDIES
1/2 cup (125 mL) butter or
margarine, softened
1/4 cup (50 mL) shortening
3/4 cup (175 mL) packed brown
sugar
1/2 cup (125 mL) granulated sugar
1 egg
1 cup (250 mL) mashed ripe
bananas
1 tsp (5 mL) vanilla
2 cups (500 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
1 cup (250 mL) semi -sweet
chocolate chips
1 cup (250 mL) chopped nuts
(hazelnuts, walnuts, pecans)
Beat butter, shortening and sugar in
large mixer bowl until light and fluffy.
Beat in egg, banana and vanilla until
smooth.
Mix flour, baking powder, baking
soda and salt; gradually blend into
banana mixture on low speed of mixer.
Stir in by hand, chips and nuts.
Spread evenly in greased 15x10 -
inch (2 L/39 x 37 cm) jelly roll pan.
Bake at 350°F (180°C) for 20 to 25
minutes or until browned and firm to