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Ferrells Fire and Rescue Auxiliary has a nice new cookbook filled with lots of yummy recipes at the bargain price of $10.
I’ve enjoyed reading though the wire bound, 162-page cookbook, checking out a variety of recipes from baked pimiento cheese and spicy crescent sausage balls to cheesecake pecan pie and baked spaghetti made with Manwich sauce.
As with so many locally produced cookbooks, this volume includes variations on recipes so many of us make or sample at covered dish dinners. There are so new recipes as well.
I marked a number of recipes the first time I thumbed through the book.
I am intrigued by marinated cucumbers that include green peppers and onions and are seasoned with sugar, vinegar, salt and celery seed. That recipe was submitted by Astor Rae Coleman.
Vada Taylor’s recipe for Sue and Gloria’s baked beans also caught my attention. This version includes crushed pineapple, and french fried onions in addition to molasses, barbecue sauce and bacon.
Marcia Cone’s recipe for Cheddar pecan rolls sounds delicious. It starts with a loaf of frozen bread that’s doctored with butter, cheese and pecans.
If you want to make something sweet, you have plenty of recipes to choose from including Jean Morton’s chocolate praline pecan cake and Terry Cone’s salted caramel pie.
On Sunday night, I made Pearl Coleman Bunn’s chocolate chunk cookies. I thought my co-workers and I could use a sweet treat while we worked!
The recipe is simple to make and results in delicious, crisp cookies. I probably let my butter get too soft and warm before making the cookies because they ended up flat but very crispy and delicious. (I actually prefer crispy cookies, so this was a good recipe for me!) If the butter is too warm next time, I might place the cookie dough balls on the baking sheet in the refrigerator for a few minutes to chill before baking. My cookies weren’t beautiful, but they sure were rich and delicious, and they were a hit with my family and co-workers. Give them a try!
If you’d like to purchase a copy of this cookbook for Ferrells Fire and Rescue Auxiliary in Middlesex, contact Marcia Cone at 252-230-3701.
Chocolate Chunk Cookies
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1/2 teaspoon vanilla
3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup rolled oats
1 1/4 cup chocolate chunks
Preheat oven to 350 degrees. Lightly grease two large baking sheets. Combine the butter, granulated sugar and brown sugar in a large bowl. Beat with a wooden spoon or electric mixer set on medium speed until creamy.
Beat in egg and vanilla; set aside.
Next sift the flour, salt and baking powder and baking soda into a small bowl. Add the flour mixture to the butter mixture, beating continuously. Stir in the rolled oats and chocolate chunks.
Spoon tablespoonsful of the dough, about 2 inches apart, onto the prepared baking sheets. Bake cookies until lightly browned, 8 to 10 minutes. Let cookies cool for 1 minute before transferring to wire racks. Repeat with any remaining dough.
Pearl Coleman Bunn
6 cups thinly sliced cucumbers
2 cups sugar
1 cup vinegar
1 green pepper, finely chopped
1 small onion, finely chopped
1 tablespoon salt
1 tablespoon celery seed
In a bowl, mix together sugar, vinegar, salt and celery seed. Stir often to allow the sugar to begin to dissolve. (Sugar will not completely dissolve at this point.)
Combine cucumbers, green pepper and onion in a large container. Pour in sugar mixture, scraping bowl to get all of the sugar. Stir until combined and cucumbers are covered. Place in refrigerator and marinate overnight. These can be served chilled and will keep at least a week in the refrigerator.
Astor Rae Coleman