Day 11, 2015; COCONUT BARS

Today’s delights were made by Dorothy McDonald of the Annapolis Royal Branch.

The recipe I selected this year is from "The Gourmet Cookie Book: the single best recipes from each year, 1941-2009"
Never, ever having considered myself a gourmet cook, I chose the book anyway, curious to see what cookies made the cut. This recipe was created in response to a reader's appeal for "cookies made with coconut and sprinkled with powdered sugar that have cake-like bottoms and chewy tops." Imagine...it was so long ago she couldn't just Google it!! The recipe list from the issue where this cookie is found also includes Young Partridge with Grapes, Poached Marrow, Couscous and Goose liver Pies, so this 'no fuss' cookie must be good to have been included with such gourmet-sounding fare!

The reasons I chose this recipe are:
1) it was the cookie selected as the best in the year I was born
2) I like coconut, and
3) they are like me...flaky, soft and nutty :)

Merry Christmas and Happy New Year, everybody!!
Coconut Bars Makes 2 dozen bars

Cream 1/2 cup softened butter. Add gradually 1/2 cup brown sugar and beat until smooth. Stir in 1 cup sifted flour and spread in the bottom of an 8-in square pan. Bake in a moderate oven for 20 minutes.
Beat 2 eggs and 1 cup light brown sugar until smooth. Stir in 1 tsp. vanilla, 1 cup chopped walnuts and 1/2 cup shredded coconut tossed with 2 Tbsp. flour and a pinch of salt. Spread this batter over the baked crust and continue to bake 20 min. longer. Cool, sprinkle with powdered sugar and cut into squares or bars.
The recipe suggested buttering the pan and lining it with 2 criss-crossed sheets of aluminum foil which are then buttered as well, but I didn't do this, just buttered the pan. I will use either the foil or parchment paper the next time as it would make them easier to cut.

THEY ARE TASTY!!

Don't forget-- you too can Enter to win a gift card. Show us YOUR cookies!




 

Day 4, 2015: CHOCOLATE ALMOND MACAROON LOGS

Liz Gibson made these tasty morsels. Drop in to sample one at the Isabel  and Roy Jodrey Memorial Library in Hantsport. The recipe is from Robin Hood Home Baking : from cookies & cakes to pizza, pot pies & more. (page 53)

Chocolate Almond Macaroon Logs

Preheat oven to 350F (180C)

Cookie Sheet Lined with parchment paper

Makes about 30 cookies

3 cups flaked coconut                            750ml

½ cup granulated sugar                         125ml

6 tbsp. Robin Hood All-Purpose Flour     90ml

4 egg whites                         

1 tsp vanilla                                            5 ml

½ cup finely chopped almonds              125m

2 squares (each 1oz/28g)

 semi-sweet chocolate melted

1.  Combine coconut, sugar and flour in a large bowl. Add egg whites and vanilla. Mix well. Stir in almonds.

2. Shape heaping tablespoons (20ml) of mixture into logs and place on prepared cookie sheet.

3. Bake for 8 to 12 minutes or until golden around edges. Cool cookies completely on sheets, then remove from pan.

4. Dip ends of cookies in melted chocolate. Place on waxed paper. Chill until chocolate is set, about 5 minutes.

Variation:

Omit chocolate or dip one end of each cookie in white chocolate and the other in semi-sweet.                               

My notes:

I chose this recipe because I love coconut , chocolate,  and almonds! They are chewy and quite tasty if I do say so myself!   Although the recipe didn’t say, I whipped the egg whites to a frothy mixture before adding to the other ingredients.  I think you could toast the coconut beforehand if you wanted more of a crunchy texture. Recipe says these will freeze well if not dipped.

 

Don't forget-- you too can Enter to win a gift card. Show us YOUR cookies! 

Food!

Aaah! Food!  I love food.  I would like to say “Who doesn’t love food?” However, I have met my share of picky eaters over the years.  They come in many forms.  Those who will eat condiments and those who won’t. Those who won’t eat anything red or too green.  Those who will eat this vegetable but not that one.   On and on it goes.  I will admit, that there are certain things that even I won’t eat, but I am willing to try most anything.

I enjoy cooking and I like to try new and different things.  I’ll never be a chef.  You won’t see me on Hell’s Kitchen or The Taste.  And I’m pretty sure I am not going to be a world traveler.  So what to do, what to do?   

This is where the library comes in.  It has a wealth of tastes and flavors in the form of cookbooks.  I love cookbooks.  So many cookbooks, so many choices.   Everything you could want from Chinese, Italian, Indian, Jewish, Thai, Vietnamese, Canadian, and more.  There are cookbooks for vegetarians and vegans.  For those who have diabetes or need gluten-free meals.  Step-by-step cookbooks.  Children’s cookbooks.  And yes, even cookbooks for picky eaters.             

There are so many choices.  You can try something new every day if you like, or just on occasion. 

One of my favorite flavors is coconut.  When I think of it, I usually think about coconut cream pie.  Now I think about Bombay Chicken Curry.  When I made this dish, it was a big hit.  You can find it in 150 best Indian, Thai, Vietnamese & more slow cooker recipes by Sunil Vijayakar.

I highly recommend visiting the cookbook section of your local library.  And if you don’t see what you are looking for on those shelves, I’m sure the library staff will help you get that special book for the right flavor you are looking for.

--Vicki Holland, Technical Services

Day 3: Coconut Bars

Lynn Manning, who works at the Kentville Library, is today's baker. Her cookies are going to be at the Port Williams Library. Her recipe is from the book The Home Baker by Jaqueline Bellefontaine.

Coconut Bars
7/8  Cup butter.
1    Cup brown sugar
2    Tbsp.Corn Syrup
Generous 1 1/2 cups oats
3/4 Cup dry unsweetened coconut
75 gm Candied cherries, chopped

Prehead to 325°F.  Grease a 12" x 9" cookie sheet.

Put the butter, sugar and syrup in a large pan over low head and heat till
melted. Add remaining ingredients.

Spread the mixture evenly into the prepared cookie sheet and press down with
the back of a spatula to make a smooth surface.

Bake for 30 minutes.  Let cool on the cookie sheet for 10 min.  Cut into
squares using a sharp knife. 

Carefully transfer the pieces of oat cakes to a cooling rack and let cool
completely. 

Store in an airtight container.