UC#1 Favorite
My favorite is the one with the M&M’s mixed in.
UC#1
We found a great recipe at Tastes Better From Scratch.
Ingredients
- 250 g all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 170.25 g butter , softened
- 100 g granulated sugar
- 165 g light brown sugar , firmly packed
- 1 eggs , room temperature
- 1/2 Tablespoon vanilla extract
- 180 g mini chocolate chips
- 236.59 g m&m’s
Instructions
- Preheat oven to 375 F. Line a cookie sheet with parchment paper or silplat mat.
- Combine flour, baking powder, baking soda and salt in medium bowl; set aside.
- Add butter, sugar and brown sugar to a large mixing bowl or stand mixer and beat well until creamed together.
- Add egg and vanilla and mix until combined.
- Gradually mix in the flour and mix until combined.
- Stir in chocolate chips and m&m’s.
- Scoop dough into large balls (about 3 Tablespoons) and place on prepared baking sheet about 2 inches apart.
- Bake for 8 to 10 minutes or until light golden brown around the edges (Do not over bake.)
- Let stand 1 minute on cookie sheet, then transfer to cooling rack to cool completely
Some tricky measurements….
Cookie Enjoyment…..
UC#1 SU
One of SU’s favorites is not actually a cookie, it’s banana bread.
This recipe is a favorite on All Recipes: https://www.allrecipes.com/recipe/20144/banana-banana-bread
Banana Banana Bread
by Shelley Albeluhn
Original recipe (1X) yields 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup brown sugar
- ½ cup butter
- 2 large eggs, beaten
- 2 ⅓ cups mashed overripe bananas
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×5-inch loaf pan.
- Combine flour, baking soda, and salt in a large bowl. Beat brown sugar and butter with an electric mixer in a separate large bowl until smooth. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture until just combined. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes. Let bread cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
Due to supply chain issues originating in Yellow Knife, UC#1 & SU must grow their own bananas in a fortified green house.
We tried the recipe at the WLBOTT Test Kitchen and Tractor Lube Station, and were disappointed with the results.
Elder G and I Have the Banana Conversation
SU#2
I do have a favorite Christmas cookie; it’s known as Piparkakut (Finnish pepper/gingerbread cookies). The old family recipe was a gift from my Finnish instructor, and I make them every year, as they have proved to be a real crowd pleaser. However, I promised my instructor I would not share the recipe.
[ed. note: thru the power of The Google, we were able to find a similar recipe at the New York Times] https://cooking.nytimes.com/recipes/1013393-piparkakut
Piparkakut
Recipe from Naomi Donabedian
Adapted by Emily Weinstein
Ingredients
Yield: About 7 dozen medium cookies
- ½ cup plus 2 tablespoons/125 grams granulated sugar
- 9 tablespoons/127 grams unsalted butter
- ¼ cup plus 2 tablespoons/90 grams molasses
- 1½ teaspoons ground ginger
- ¾ teaspoon ground cardamom, preferably freshly ground
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon black pepper
- 1 teaspoon finely grated orange zest
- 1 egg plus 1 egg white
- ⅛ teaspoon kosher salt (Diamond Crystal)
- 1 teaspoon baking soda
- 2¾ cups/341 grams all-purpose flour, plus more for dusting
- Butter or cooking oil, for greasing the cookie sheets
- Raw sugar, for decorating
Preparation
Step 1
Heat the sugar, butter, molasses, spices, pepper and orange zest in a saucepan over medium heat, constantly stirring until the sugar dissolves, about 4 to 5 minutes. Pour into a large bowl and cool until tepid, about 20 minutes.
Step 2
Add the whole egg, salt and baking soda, and beat well to combine. Add half the flour and beat until barely combined. Add the remaining flour and beat until barely combined. The dough should be sticky but manageable; if it is too wet, add a little flour. Form into a large ball and wrap in plastic. Refrigerate for at least 8 hours.
Step 3
Heat the oven to 350 degrees. Divide the dough in two. Place one half on a floured work surface, and sprinkle a little flour on top. With a floured rolling pin, roll dough to between 1/16- and 1/18-inch thick. Sprinkle flour on work surface as needed to prevent sticking.
Step 4
Cut into shapes with cookie cutters. Arrange about ½-inch apart on a greased cookie sheet. Beat egg white with ¼ cup water and lightly brush on the cookies. Sprinkle with raw sugar. Bake 8 to 10 minutes, until cookies begin to darken around the edges. Let cool on sheet for 1 minute before transferring to racks to cool. Gather leftover dough, roll it out again, and continue to cut out and bake the remaining dough.
Baby, It’s WLBOTT Outside!
