Flourless Cookies

(Published on surfKY News on May 31, 2012)  

So many people are going “gluten free” these days, but do we know exactly what gluten is? Gluten is a protein found most commonly in wheat and other related grains such as rye and barley. Gluten can also be used to thicken and bind foods, act as a stabilizer and it can be its own protein supplement.

The move to go gluten-free has been called this decade's low-carb diet. Since many dieters cut out carbohydrates, which include breads and pastas, a gluten free diet has become the fad of the weight watchers of today.

There are many recipes available to accommodate a gluten-free diet and there are many products that are labeled “gluten free”.

For many years, during the holidays, I have made coconut macaroons, which can be made without using flour. They are quick and easy to make, are gorgeous when they are lightly browned and they make nice gifts when presented in goodie containers or decorated jars. I love the smell of the almond extract that is used in the recipe and the unique taste it gives when blended with the coconut.

Who knew that for years, I had been practicing a gluten-free diet.....well, at least with my macaroons.

Here are a few recipes for cookies that do not require flour.
 

COCONUT MACAROONS

5 ½ c flaked coconut
1 14 oz can sweetened condensed milk
2 t vanilla extract
1 ½ t almond extract

Preheat oven to 350 degrees. In large mixing bowl, combine coconut, sweetened condensed milk and extracts; mix well. Drop by rounded teaspoonful’s onto aluminum foil-lined and generously greased baking sheets. Bake 8 to 10 minutes or until lightly browned around the edges. Immediately remove from baking sheets. Store loosely covered at room temperature.


FLOURLESS DEEP DARK CHOCOLATE COOKIES

1 ½ c bittersweet chocolate (chips divided about 9 ounces)
3 large egg whites (room temperature)
2 c powdered sugar

Preheat oven to 400F. Spray baking sheets with nonstick spray. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly. Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow crème. Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff). Roll 1 rounded tablespoon dough into ball. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart. Bake until puffed and tops crack, about 8-10 minutes (do not overbake). Cool on sheets on rack 10 minutes.
 

FLOURLESS OATMEAL CHOCOLATE CHIP COOKIES

3 c rolled oats, not quick cooking
2 sticks softened, unsalted butter
1 ½ c firmly packed light brown sugar
2 large eggs
2 t vanilla extract
½ t salt
¼ t miniature chocolate chips

Preheat oven to 300 degrees, line cookie sheet with parchment paper. Process 2 cups of oatmeal in food processor until finely ground and floury. Combine ground oatmeal with whole oatmeal, baking soda and salt together in a bowl, set aside. Cream softened butter until smooth, then add brown sugar and continue mixing until well combined. Add eggs, vanilla extract and mix again. Carefully blend in the dry ingredients then fold in chocolate chips. Drop dough on cookie sheet, 2 inches apart. Bake 13-15 minutes or until lightly browned.


NEXT WEEK—How Does Your Garden Grow?

Under the Big Top

(Published on surfKY News on May 18, 2012)  

I remember as a child going to the circus when it came to town, watching all the wild animals, the flashy costumes and beautiful horses. I was also fascinated by the huge elephants and how such a gentle giant would allow the beautiful women to ride them. I do not remember ever meeting any of these exotic animals up close but when my son was little, there was nothing he was scared of.

We started a Thanksgiving weekend tradition of going to the circus each year. One year, JoJo would want to get his picture made with the baby tigers and the next year, he wanted to pet the horses. The year he wanted to ride the elephant, I felt a huge lump come up in my throat. It's one thing to admire these huge creatures from afar and it's one thing to watch the trained performers ride them. It's another thing to watch your child climb up on an elephant that has a mind of its own, that could take it upon itself to go in a different direction than where it is being led. I think I held my breath for the entire three minutes he was on that gray bull. JoJo was so excited when he climbed down from his ride. Little did he know that his mother was nearly in cardiac arrest.

Give Me The Chocolate and No One Gets Hurt

(Published on surfKY News on May 11, 2012)  

 There once was a time when I considered lobbying the USDA to make chocolate have its own level on the Food Pyramid. I figured that if chocolate could be incorporated into nearly any type of food group, it should be honored on the pyramid.

I have grown from having a crazy passion for chocolate to appreciating the wonders of it. Since May 15 is National Chocolate Chip Day, let's take a look at the history of the chocolate chip.

The chocolate chip evolved from cut-up chunks of a semi-sweet Nestle chocolate bar that was added to a cookie recipe by Ruth Graves Wakefield of the Toll House Inn in Whitman, Massachusetts. The Nestle company soon made a deal for the rights to that recipe and invented the chocolate morsel. The chips were packaged in a yellow bag and had the “Toll House Cookie” recipe printed on the back.

The Fastest Two Minutes In Sports

(Published on surfKY News on May 3, 2012)

Kentucky is known for a lot of things, including bourbon whiskey, bluegrass music, basketball, beautiful women and fast horses.

This Saturday, May 5th will be the 138th running of the Kentucky Derby. The race covers one and one-quarter miles at Churchill Downs. The Kentucky Derby is the first leg of the elusive Triple Crown which includes the Belmont Stakes and the Preakness Stakes. The last horse to win the Triple Crown was affirmed in 1978.

The derby usually draws a crowd of approximately 150,000 people and the fans look forward to the singing of “My Old Kentucky Home” as the horses enter the track.

The Unsinkable

(Published on surfKY News on April 26, 2012)

Maybe you have noticed, or even if you haven't, Culinary Crafts has been on a two week hiatus. I would love to say that I have been out celebrating the 100th anniversary of the Titanic striking an iceberg and sinking in the cold Atlantic Ocean near Nova Scotia. But I can't.

I would love to say that I have been visiting the town of Queenstown, the last port of call for that tragic maiden voyage of that great ship. But I can't.

I would love say that I was helping prepare one of the many copycat nine-course meals of what was served at the last meal on that fatal journey. But I can't.

Oh well...a girl can dream.
 

Would You Like Fries With That?

 (Published on surfKY News on April 5, 2012)

Like many young people trying to work their way through college, I served my “McDonald's Time” and I am very proud of it. I had some of my greatest times in college standing behind the counter asking, “Would you like fries with that?”

We are coming upon the anniversary of the opening of the first McDonald's by Ray Kroc, who was a seller of milkshake machines. On April 15, 1955, Kroc opened his first restaurant near Chicago. Today, McDonald's is the top fast food chain and reported an all-time high revenue of $27 billion in revenue for 2011.

McDonald's has come a long way from their simple menu of just hamburgers, cheeseburgers, fries, shakes, soft drinks and apple pies. Today, the menu features frappes and cappuccinos, fruit smoothies, Angus burgers, salads, wraps, oatmeal and the newest addition, a wonderful strawberry and cream pie.
 

PB&J Day

(Published on surfKY News on March 29, 2012)

Since I do not have any little ones around anymore, I am not sure how popular peanut butter and jelly sandwiches are in this day and time. But after sending a self-created survey through text messaging to several of my friends that have kiddos, I discovered that, in my small circle of friends, the PB&J is now DOA.

I used to love PB&J sandwiches. I also loved putting peanut butter on bananas, celery sticks, crackers and many times would just eat it right out of the jar. These days, I enjoy cooking with peanut butter and I have a favorite, killer, peanut butter pie recipe that is a hit anywhere I take it.

During World War II, peanut butter and jelly were on the US Military ration menus so many soldiers added jelly to the peanut butter to make it more edible. Peanut butter was also used as an alternative to meat, since it was inexpensive and high in protein. When the soldiers returned from the war, the sales of peanut butter and jelly soared in the US. It also helped that peanut butter was not on the list when the nationwide food rationing was instituted in the US in 1943.