acmespaceship (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
acmespaceship) wrote2009-01-30 12:12 pm
acmespaceship) wrote2009-01-30 12:12 pm
Mother Golladay's Improved Chocolate Revel Bars
President Obama says we must all commit to a spirit of service and make our best contributions to the well-being of society. Well, here's what I've got so far. Design concept:
Giant oatmeal cookie
Fudge
Giant oatmeal cookie
This recipe is still under development as noted below. It has been heavily tweaked from popular magazine recipes dating back to the 1960's. Use it wisely and report back on further experiments.
Mother Golladay's Improved Chocolate Revel Bars
Mix the dry ingredients and set aside:
2 and 1/2 C flour
1 tsp baking soda
3 C oatmeal (quick or old-fashioned)
In a separate bowl, and preferably using a mixer that looks like a drill press, cream butter and sugar, then add eggs and vanilla:
2 sticks butter
1 C brown sugar
1 C granulated sugar
2 eggs
2 tsp vanilla
Add the dry ingredients and mix just until crumbly. Set aside about 1/3 of the dough for later.
Spread the rest into a greased 9' x 13" pan and pat it down.
Melt the following in the microwave or a saucepan on low heat:
1 can condensed milk (can be lowfat)
1 C semisweet chocolate chips
3 oz. unsweetened chocolate
Once the chocolate is melted, take off heat and stir in:
2 T butter
Pour the chocolate mixture into the pan on top of the oats. Dot the remaining oat mixture on top. Bake at 350 degrees for 25 minutes or until lightly browned.
Once cooled, remove the entire brick from the pan and place on a cutting board. Use a serious knife (I have a cleaver) to cut into serving pieces.
Variables:
1) Most of the source recipes do not use unsweetened chocolate. They are pathetic wussies.
2) You can take some applesauce, drain it in a fine sieve for half an hour to remove some of the moisture, and use 1/2 cup of that to replace one of the two sticks of butter. You might have to add another handful of oatmeal to get a dough crumbly enough to handle. This is not as impressive as the basic recipe, but it's still good and since it uses half the fat, you can eat twice the number of cookies. That's my story and I'm sticking to it.
3) One of these days I will try replacing one stick of butter with 1/2 C of canola oil. Which has worked just fine for drop cookies.
4) You could add a teaspoon of cinnamon to the oatmeal dough if you're in a Mexican sort of mood.
5) For something completely different, you can leave out the chocolate and fill these with a can of condensed milk plus 1/2 C of lime juice which is essentially a key lime pie.
6) Or blueberry pie filling.
7) Or other stuff. Carpe diem.
Giant oatmeal cookie
Fudge
Giant oatmeal cookie
This recipe is still under development as noted below. It has been heavily tweaked from popular magazine recipes dating back to the 1960's. Use it wisely and report back on further experiments.
Mother Golladay's Improved Chocolate Revel Bars
Mix the dry ingredients and set aside:
2 and 1/2 C flour
1 tsp baking soda
3 C oatmeal (quick or old-fashioned)
In a separate bowl, and preferably using a mixer that looks like a drill press, cream butter and sugar, then add eggs and vanilla:
2 sticks butter
1 C brown sugar
1 C granulated sugar
2 eggs
2 tsp vanilla
Add the dry ingredients and mix just until crumbly. Set aside about 1/3 of the dough for later.
Spread the rest into a greased 9' x 13" pan and pat it down.
Melt the following in the microwave or a saucepan on low heat:
1 can condensed milk (can be lowfat)
1 C semisweet chocolate chips
3 oz. unsweetened chocolate
Once the chocolate is melted, take off heat and stir in:
2 T butter
Pour the chocolate mixture into the pan on top of the oats. Dot the remaining oat mixture on top. Bake at 350 degrees for 25 minutes or until lightly browned.
Once cooled, remove the entire brick from the pan and place on a cutting board. Use a serious knife (I have a cleaver) to cut into serving pieces.
Variables:
1) Most of the source recipes do not use unsweetened chocolate. They are pathetic wussies.
2) You can take some applesauce, drain it in a fine sieve for half an hour to remove some of the moisture, and use 1/2 cup of that to replace one of the two sticks of butter. You might have to add another handful of oatmeal to get a dough crumbly enough to handle. This is not as impressive as the basic recipe, but it's still good and since it uses half the fat, you can eat twice the number of cookies. That's my story and I'm sticking to it.
3) One of these days I will try replacing one stick of butter with 1/2 C of canola oil. Which has worked just fine for drop cookies.
4) You could add a teaspoon of cinnamon to the oatmeal dough if you're in a Mexican sort of mood.
5) For something completely different, you can leave out the chocolate and fill these with a can of condensed milk plus 1/2 C of lime juice which is essentially a key lime pie.
6) Or blueberry pie filling.
7) Or other stuff. Carpe diem.