The first of three bake sales was held at the Tehachapi Depot Railroad Museum yesterday. I worked the sale from 9:00 a.m. to 7:45 p.m. This is one of the Museum’s primary fundraisers and always brings in a tidy profit. I was pleased but exhausted at the end of the day.
Once again, I missed the Christmas tree lighting ceremony, but the photo above (taken by Cory Shirley) is from a previous year, when we had snow. If you want to know what the inside of the Depot looks like, but can’t make the trip to see it in person, the Museum web site has numerous excellent photos of the interior and exterior of the Museum. Go to http://www.tehachapidepot.com
Mike Nixon graciously donates the use of his modular G Scale layout for the month of December, setting it up and providing help in keeping the trains running. When people come on Saturdays to get pictures of their children sitting on Santa’s lap, the train layout adds to the excitement of the visit.
All of my donated baked goods sold out. I made Peanut Butter Chews cookie bars, Caramel Corn with Peanuts, and Peppermint Bark. I’ll make these same goodies along with a new recipe for Chocolate Coconut cookies. Here are the recipes for those who collect recipes. I ALWAYS share my recipes. You never know when you’ll lose a recipe and if you share it, you can always ask a friend to share it with you!
PEANUT BUTTER CHEWS
Jane Boehrer, Food Services Director for San Diego City Schools was happy to share this recipe, which she says is very popular with kids of all ages. NOTE: I used to buy these cookies when I attended Clairemont High School in the early 60’s. They bring back wonderful memories. This recipe makes 32 bars.
1 cup plus 2 tablespoons plus 2 teaspoons margarine, butter or shortening
2 cups granulated sugar
1 cup brown sugar
1 cup peanut butter
2 teaspoons vanilla
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup rolled oats
3 tablespoons powdered sugar
1 1/2 teaspoons peanut butter
4 1/2 teaspoons very hot water
Combine butter, sugars, peanut butter, eggs and vanilla in a mixing bowl. Mix, creaming well. Sift together flour, baking powder and salt. Add rolled oats and mix well. Add dry ingredients to creamed mixture. Mix until well blended. Spread batter into a greased 12-by-18-inch cookie pan with sides. Bake at 350 degrees for 25 to 30 minutes. Do not over bake.
For the glaze: Combine powdered sugar and peanut butter. Gradually add hot water. Spread glaze on warm Peanut Butter Chews. Cut while warm. Cookies will be of a chewy consistency. (From the San Diego Unified School District Food Services Department.)
7-8 Qts. Popped Corn
1 cup Oleo (I used Butter)
2 cups Light Brown Sugar
1/2 cup Light Corn Syrup
1/2 tsp. Baking Soda
1 Tbsp. Vanilla
Melt oleo, sugar and syrup; bring to a boil and stir constantly for 5 minutes. Remove from heat and add soda and vanilla. Bake at 250 deg. for 1 hour, stirring every 15 minutes. Makes approximately 24 cups. Watch for burnt tast if you bake it too long. Test for crispness after 30 min. I pop my corn, remove any old maids and place it in a large sheet cake pan. Keep popped corn warm while making the caramel. Turn caramel corn out onto waxed paper. Separate into clusters and allow to cool before packing in reclosable plastic bags.
1 Cup crushed peppermint candy canes or hard peppemint candies (Starlight mints)
1 package white chocolate bark
Non-stick aluminum foil
Line an 11″ x 17″ cookie sheet (with 1/2″ sides) with non-stick aluminum foil. Melt the white chocolate coating/bark in a glass container in the microwave, starting with 1 1/2 min. on high. Stir the coating and microwave for an additional 30 seconds. Remove and stir to smooth. Pour the melted coating onto the foil-lined pan. Quickly sprinkle the crushed peppermint candies on top. Place cookie sheet in refrigerator for 10 min. to harden candy. Remove from refrigerator and break into pieces. Store in reclosable plastic bags.
CHOCOLATE COCONUT MACAROONS CHOCOLATE COCONUT MACAROONS
Makes 2 dozen cookies.
½ cup plus 1 ½ tbsp chopped chocolate (56 percent cacao or higher)
3 egg whites
1/4 cup plus 1 tbsp unsweetened cocoa powder
3/4 cup plus 2 tsp sugar
1 ½ tsp salt
1 tsp vanilla extract
2 ½ cups sweetened flaked coconut
Preheat oven to 350 degrees.
Place the chocolate in a couble boiler to melt. You can make your own double boiler by using a metal bowl that fits over the top of a pan. Fill the pan about one-third full of water and bring to a boil. Once boiling, reduce the heat to medium and place the metal bowl with the chocolate in it on top. Make sure the bottom of the bowl is not touching the water. Stir the chocolate until melted. Avoid overheating it. Once the chocolate is melted, set it aside to cool.
In a mixing bowl, by hand or with the whisk attachment on a stand mixer, stir together the egg whites, cocoa powder, sugar, salt and vanilla. Add the melted chocolate and stir until well blended. Add the coconut and mix until evenly incorporated.
Using a 3/4-ounce portiioner, form mounds of the mixture and place on parchment-lined pans. You can also use a spoon to roll the mixture into balls, using about 1 ½ tbsp for each. They should be the size of a walnut in the shell. Leave some space between the macaroons for even baking. They will not spread.
Bake for 25 min. until the cookies are slightly crispy on the outside and still soft on the inside. If you are unsure whether they’re done, squeeze one. Remove to a cooling rack and cool completely. These cookies stay very moist in a sealed container or bag for up to a week. They can also be frozen for up to 3 months.
Nutrition per serving: 130 calories, 7 g fat, 95 mg sodium, 17 g carbohydrates, 6 g saturated fat, 15 g total sugars, 1 g protein, 0 mg cholesterol, 1 g dietary fiber.
From “Zingerman’s Bakehouse,” by Amy Emberling and Frank Carolla. Published in Bakersfield Californian, December 7, 2017, Page D6.
Be safe, be well, and please be happy. Be sure to tell those you love that you love them.