walk to get a feel for the city?”
“Sounds good to me. Ross and P.K. are going to be busy all afternoon, getting their equipment in order. And the Food Channel car doesn’t pick us up until six.”
“That’s for orientation, right?”
“That’s what they told me. We have to sign a bunch of papers and then we get to walk around our cooking stage and examine the contents of the pantry. Tomorrow morning’s our time to practice. The sheet the Food Channel representative gave me at the airport says our time slot is from ten to one.”
“And the competition is at seven that night?”
“Yes, but we have to be there at six. And then we fly out the next afternoon to the hometown of whoever wins the hometown challenge.”
“That’ll be Lake Eden,” Michelle said confidently. “Everybody said your Magic White Chocolate Soufflé is the best thing they’ve ever tasted.”
“I just hope the judges agree.”
“They will,” Michelle said with a smile. “You’d better bring the recipe with us so we can check to see if they gave us everything we need to bake it.”
“I’ve got it all ready to go.” Hannah patted the file she’d placed on the desk. “Let’s eat while we walk, Michelle. This suite is a little bit too fancy for me. I might get to expect luxury like this and that means I’ll be really disillusioned when we get home and go back to living an ordinary life.”
SOFT CHEWY MILK
CHOCOLATE COOKIES
Preheat oven to 350 degrees F., rack in the middle position.
1 and ¼ cups white (granulated) sugar
1 cup salted butter (2 sticks, 8 ounces, ½ pound)
2 large eggs
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon cardamom
½ teaspoon nutmeg (freshly grated is best)
1 teaspoon vanilla extract
2 Tablespoons coffee (you can use coffee left over from breakfast)
½ cup molasses
½ cup light Karo syrup
½ cup golden raisins
4 cups quick cooking oats (I used Quaker 1-minute)
3 and ½ cups all-purpose flour (pack it down in the cup when you measure it)
1 cup milk chocolate chips (I used Nestle)
Place the sugar in the bowl of an electric mixer. (You can also mix up these cookies by hand, but it’s easier and quicker with an electric mixer.)
Pour the softened butter on top of the sugar.
Mix the sugar and the butter until the mixture is smooth and creamy.
Mix in the eggs and beat until it is well incorporated and the mixture is light and fluffy.
Sprinkle in the baking soda, baking powder, and salt. Mix them in until they’re incorporated.
Add the cinnamon, cardamom, nutmeg, vanilla extract, and coffee. Mix well.
Add the golden raisins. Mix them in thoroughly.
Mix in the molasses and the light Karo syrup. Beat until everything is combined.
Add the oats. Mix thoroughly.
Add the flour in half-cup increments, mixing after each addition.
Take the bowl out of the mixer, give it a final stir by hand, scrape down the sides to make sure that none of the yummy cookie batter sticks to the sides, and stir in the milk chocolate chips by hand.
Set the bowl aside on the counter while you prepare your cookie sheets.
Spray your cookie sheets with Pam or another nonstick cooking spray, or line them with parchment paper.
Hannah’s 1 st Note: I prefer to use parchment paper when I’m baking at home. The paper makes it much easier to remove the baked cookies from the baking sheet. All you have to do is leave an “ear” of paper at the top and the bottom so that you can pull the parchment paper, baked cookies and all, over to the wire racks to cool.
Drop your cookies by heaping large spoonfuls onto your prepared cookie sheets, no more than 9 large cookies to a standard-size sheet. Think double-sized cookies and you won’t go wrong. (Lisa and I use a 2-Tablespoon scoop, rounded with dough on top, to do this down at The Cookie Jar.)
Bake your cookies at 350 degrees F., for 15 to 18 minutes, or until they are springy on top when touched lightly and quickly with a
“Sounds good to me. Ross and P.K. are going to be busy all afternoon, getting their equipment in order. And the Food Channel car doesn’t pick us up until six.”
“That’s for orientation, right?”
“That’s what they told me. We have to sign a bunch of papers and then we get to walk around our cooking stage and examine the contents of the pantry. Tomorrow morning’s our time to practice. The sheet the Food Channel representative gave me at the airport says our time slot is from ten to one.”
“And the competition is at seven that night?”
“Yes, but we have to be there at six. And then we fly out the next afternoon to the hometown of whoever wins the hometown challenge.”
“That’ll be Lake Eden,” Michelle said confidently. “Everybody said your Magic White Chocolate Soufflé is the best thing they’ve ever tasted.”
“I just hope the judges agree.”
“They will,” Michelle said with a smile. “You’d better bring the recipe with us so we can check to see if they gave us everything we need to bake it.”
“I’ve got it all ready to go.” Hannah patted the file she’d placed on the desk. “Let’s eat while we walk, Michelle. This suite is a little bit too fancy for me. I might get to expect luxury like this and that means I’ll be really disillusioned when we get home and go back to living an ordinary life.”
SOFT CHEWY MILK
CHOCOLATE COOKIES
Preheat oven to 350 degrees F., rack in the middle position.
1 and ¼ cups white (granulated) sugar
1 cup salted butter (2 sticks, 8 ounces, ½ pound)
2 large eggs
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon cardamom
½ teaspoon nutmeg (freshly grated is best)
1 teaspoon vanilla extract
2 Tablespoons coffee (you can use coffee left over from breakfast)
½ cup molasses
½ cup light Karo syrup
½ cup golden raisins
4 cups quick cooking oats (I used Quaker 1-minute)
3 and ½ cups all-purpose flour (pack it down in the cup when you measure it)
1 cup milk chocolate chips (I used Nestle)
Place the sugar in the bowl of an electric mixer. (You can also mix up these cookies by hand, but it’s easier and quicker with an electric mixer.)
Pour the softened butter on top of the sugar.
Mix the sugar and the butter until the mixture is smooth and creamy.
Mix in the eggs and beat until it is well incorporated and the mixture is light and fluffy.
Sprinkle in the baking soda, baking powder, and salt. Mix them in until they’re incorporated.
Add the cinnamon, cardamom, nutmeg, vanilla extract, and coffee. Mix well.
Add the golden raisins. Mix them in thoroughly.
Mix in the molasses and the light Karo syrup. Beat until everything is combined.
Add the oats. Mix thoroughly.
Add the flour in half-cup increments, mixing after each addition.
Take the bowl out of the mixer, give it a final stir by hand, scrape down the sides to make sure that none of the yummy cookie batter sticks to the sides, and stir in the milk chocolate chips by hand.
Set the bowl aside on the counter while you prepare your cookie sheets.
Spray your cookie sheets with Pam or another nonstick cooking spray, or line them with parchment paper.
Hannah’s 1 st Note: I prefer to use parchment paper when I’m baking at home. The paper makes it much easier to remove the baked cookies from the baking sheet. All you have to do is leave an “ear” of paper at the top and the bottom so that you can pull the parchment paper, baked cookies and all, over to the wire racks to cool.
Drop your cookies by heaping large spoonfuls onto your prepared cookie sheets, no more than 9 large cookies to a standard-size sheet. Think double-sized cookies and you won’t go wrong. (Lisa and I use a 2-Tablespoon scoop, rounded with dough on top, to do this down at The Cookie Jar.)
Bake your cookies at 350 degrees F., for 15 to 18 minutes, or until they are springy on top when touched lightly and quickly with a
Similar Books
