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WEDNESDAY, AUGUST 29, 2007
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This 6-by-9½-foot cookie from Great American Cookies is made up of 21 rectangles. Big Brothers Big Sisters volunteers tempted Colonial Mall shoppers with squares of the cookie and collected $602 in donations during the company's 30th anniversary celebration.
Courtesy photo
This 6-by-9½-foot cookie from Great American Cookies is made up of 21 rectangles. Big Brothers Big Sisters volunteers tempted Colonial Mall shoppers with squares of the cookie and collected $602 in donations during the company's 30th anniversary celebration.

'Bigs' share favorite cookie recipes

By Patrice Stewart
pstewart@decaturdaily.com · 340-2446

Since they couldn’t take home company recipes to duplicate, the Big Brothers Big Sisters staff and board shared their own cookie favorites.

Brown, who is a Big Sister and has children at home, too, likes to make Orange Pecan Cookie Gems.

“This is a recipe that our ‘Littles’ can help make,” she said. “We all like it because it’s easy to take places and it’s great for potlucks or tailgating. I have made it with strawberry cake mix, too.”

Big Sister Aprell Martin recommends a “yummy” recipe for Chocolate Oatmeal Cookies.

Carrie Spurling, program director for Big Brothers, Big Sisters, shared her recipe for Chocolate Chip Sensation.

Teresa Young, a board member and Big Sister, provided her family favorite, “Aunt Etta Bell’s Cookies.” She recalls her aunt making them and sending them to her dad.

“He would put them in the refrigerator, and I would eat most of them,” she said.

Chocolate Chip Sensation

1 roll refrigerated chocolate chip cookie dough
1 8-ounce package cream cheese (softened)
1/3 cup sugar
1 pint half and half
1 small package instant chocolate pudding mix
1/4 cup chopped nuts

Preheat oven to 375 degrees. Flatten cookie dough onto a pizza stone and bake 12 minutes or until done. Cool 10 minutes. Gently loosen cookie from stone with a spatula, but do not remove from stone.

While cookie is cooling, in a small bowl, beat cream cheese and sugar together. Set to the side.

In another bowl, combined pudding mix and half and half; whip together and let set for about 5 minutes.

Spread cream cheese mixture over cooled cookie, then top with pudding mixture. Sprinkle nuts on top.

Aunt Etta Bell’s Cookies

1 stick of margarine
4 tablespoons Nestle’s chocolate mix
1/2 cup milk
2 cups sugar
3 cups Quaker One-Minute Oats
1/2 cup crunchy peanut butter

Melt margarine on medium heat. Add milk, Nestle’s chocolate mix and sugar and stir frequently, making sure that ingredients are well blended. Bring mixture to a rolling boil and then continue to stir constantly for three minutes. Remove from heat and immediately add the oats and peanut butter.

Stir quickly until the peanut butter and oats are mixed well with chocolate mixture and then use a regular-size spoon to drop onto sheets of wax paper. The mixture will begin to thicken immediately, so you’ve got to be quick. Let cool and then gently peel the wax paper from the cookies. Makes about two dozen cookies.

Note: This is a quick and easy recipe that is fun and easy to make with children.

Preparation is simple but important, since you need to work fast once everything starts coming together. Measure all the ingredients out and get the wax paper rolled out on the kitchen counter and ready to go before you start.

Orange Pecan Cookie Gems

1 box Duncan Hines Moist Deluxe Orange Supreme Cake Mix
1 8-ounce container vanilla low-fat yogurt
1 large egg
2 tablespoons butter or margarine
1 cup finely chopped pecans
1 cup pecan halves

Preheat oven to 350 degrees. Grease cookie sheets.

Combine cake mix, yogurt, egg, butter and pecans in a large bowl. Beat at low speed until blended with an electric mixer. Drop by rounded teaspoons onto prepared cookie sheets. Press pecan half into center of each cookie.

Bake for 11-13 minutes until golden brown. Cool completely and store in an airtight container. Makes about 4 dozen cookies.

Chocolate Oatmeal Cookies

1 cup (2 sticks) butter or margarine, softened
11/2 cups granulated sugar
1 cup packed light brown sugar
2 eggs
2 teaspoons vanilla extract
1 cups all-purpose flour
1/2 cup Hershey’s Cocoa or Special Dark Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
3 cups quick-cooking rolled oats
1/2 cup chopped nuts
Heat oven to 350 degrees.

Beat butter, granulated sugar and brown sugar in large bowl until light and fluffy; blend in eggs and vanilla. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, mixing well. Stir in oats and nuts. Batter will be stiff. Drop by rounded tablespoonfuls onto ungreased cookie sheet.

Bake 11 to 12 minutes or until set; cookies will be slightly moist in center. Do not overbake. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen cookies.

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