Recreating Cafeteria Gigantic Cookies 1965 to 1969
A reminiscence details huge cafeteria cookies baked daily in batches of 50 pounds of dough containing Nestle semi-sweet chocolate and finely chopped pecans. The note notes soft centers with crispy edges and offers adjustments with extra flour or oats. It mentions a 1960 Bake-Off prize of $25,000 and notes on honey glazed carrot sauces.
MENTIONED IN THIS ARTICLE
Forum
Leona Schnuelle
Crab Orchard, Neb
Giant Chocolate Chip Cookies Corner Recipe
A recipe for giant chocolate chip cookies using flour butter sugar eggs vanilla and chocolate or pecans. Directions cover mixing butter with sugars heating eggs adding dry ingredients folding in chocolate and nuts shaping dough scooping onto sheets baking at 375 degrees and cooling on racks. Makes 16 cookies.
Honey Glazed Carrots and Cottage Cheese Bake Mix
A compact home recipe combines honey glazed carrots with a cottage cheese and yeast bread bake. It includes ingredients such as flour, sugar, dill seed, baking soda, yeast, margarine, water, and eggs with baking and rising steps, yielding slices with specified nutrition.
Lemon cherry compote refresh pound cake recipe
Kerry McCray shares a lemon pound cake with a cherry compote inspired by Cooking Light. The recipe uses common pantry items, no special ingredients, and kid helpers join in from pitting cherries to mixing batter. The cake is light lemony with a sweet mint note and cherry topping, better than a cake mix.
MENTIONED IN THIS ARTICLE
Cooking Light
Madagascar
Vietnam
Frozen fruit sorbet recipe with banana cream twist
A simple frozen fruit sorbet method uses 3 cups frozen fruit and 1 cup juice, processed in a blender or processor until smooth. Add yogurt or banana for creaminess, top with a small cream splash, and chill servings in prepared dishes for 6.
Also Mentioned on This Page
Green Giant
Rosalind L. Forrest
Linda Cicero
Marcia Seldine
Ae Eerie
Rly
Kerry McCray
Cooking Light Magazine
Jim Romanoff
Associated Press