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About Cottage Grove sentinel. (Cottage Grove, Or.) 1909-current | View Entire Issue (May 27, 2015)
6A COTTAGE GROVE SENTINEL May 27, 2015 Cook's Corner Heraej=bbkn`]^haHqtqnu Cheers for chocolate chips! BY BETTY KAISER For the Sentinel baking stick) 1 teaspoon vanilla 2 large eggs 2 cups fl our 6 tablespoons unsweetened cocoa pow- der 1/2 teaspoon salt 2/3 cup miniature semi-sweet chocolate chips 1/3 cup sugar 1/2 cup powdered sugar T he story of chocolate chips is leg- endary, but they haven’t been around forever. They came about in the year the stock market came crashing down and the Great Depression was just beginning. Life was pretty grim in 1930, but then a new chocolate product came along. The story is old but worth re-telling. Ruth and Kenneth Wakefi eld opened a new restaurant in Whitman, Massa- chusetts in 1930. They named it the Toll House because it was located across from the old Boston-to-New Bedford Turnpike. One day, Ruth was making a batch of cookies and decided to cut up a chocolate bar to add to the dough. She expected the chocolate to melt. Instead, it maintained its shape, and voila! She had created the now famous chocolate-chip cookie. The cookies’ fame spread when she baked them and sent them to Massachu- setts soldiers during WWII. Eventually, she contacted Nestle, the manufacturer of the chocolate bar she used. At her sugges- tion the company began making a scored chocolate bar that bakers could break into small pieces. Soon, a small chopper was available, and then small pieces were sold in bags. The rest (as they say) is history. If you love rich chocolate-chip cookies you will love today’s recipes. The fi rst two are what I call “company good” cookies. Recipe No. 1 is from “Some Crust Bak- ery,” a European-style fi ve-star bakery in Claremont, California. Established in 1916, they’re still turning out mouthwa- tering pies, pastries, quiche, meals and other goodies. One of their specialties is an amazing mocha cookie. I clipped the recipe from the SOS column in the “L.A. Times” years ago. The cookies are large, moist, dense and chewy—studded with chunks of bittersweet chocolate. They are very rich and best served with vanilla ice cream and only one to a customer! The second recipe is newer favorite from the folks at Crisco. It has a crackle pattern that comes from rolling the dough balls in both granulated and powdered sugar before baking. The last recipe is a family-sized batch of Chocolate Chip Ranger cookies that I like better than Toll House. Please Read and measure these recipes carefully. Use butter or Crisco when called for and Wheaties in the Ranger variety. It does make a difference. Baking cookies can be a tedious job, but warm, chocolate chip creations make it all worthwhile. En- joy! Bakery-style Mocha Cookies 4-1/2 ounces unsweetened chocolate, coarsely chopped 9 ounces bittersweet chocolate coarsely chopped 1/2 cup (1 stick) unsalted butter 4 eggs 3 tablespoons instant espresso 1 3/4 cups sugar 1/2 cup pastry fl our (yes, that’s correct) 1/4 teaspoon baking powder 1/4 teaspoon salt 8 ounces bittersweet chocolate, chopped into 1/2 inch chunks Heat oven to 350° F. Line baking sheets with parchment In a saucepan over low heat, combine unsweetened chocolate, bittersweet choc- olate and butter, stirring occasionally un- til melted. Remove from heat. Combine the eggs, espresso and sugar in the bowl of an electric mixer and mix on low speed, scraping the bowl as needed, until blended. Then on high speed until the mixture becomes lighter in color and thickens—2 or 3 minutes. Add the melted chocolate mixture (do not cool it before hand) and beat on medium speed until just mixed with the batter. Add the pastry fl our, baking powder and salt; beat at medium-low until just mixed in, scraping down the sides of the bowl. Remove the bowl from the mixer and fold in the chocolate chunks. Spoon 1/4 cup batter per cookie onto lined baking sheets. Bake until set, about 15 min. Cool for a few minutes, then remove to a rack and cool completely. Makes about 20 large 3-inch cookies. Note: I prefer these with some chopped walnuts added to the batter. I also like them a little sweeter. Semi-sweet choco- late can replace some of the bittersweet. Chocolate Crackled Cookies 1-1/4 cups light brown sugar, fi rmly packed 1 cup Crisco shortening (or 1 Crisco Assisted Living and Memory Care Apartments Chocolate Chip Ranger Cookies 1 cup sugar 1 cup brown sugar, packed 1 cup shortening 2 eggs 1 teaspoon vanilla 2 cups fl our 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2 cups Wheaties cereal 1 package (12 ounces) semisweet choc- olate chips 1 cup walnuts, chopped Call or stop by for more information and a personal tour! We are available 7 days a week! 1500 Village Dr., Cottage Grove, OR 97424 T 541-767-0080 www.MiddlefieldOaks.com Beat brown sugar, shortening and va- nilla in large bowl with electric mixer on medium speed until well blended. Beat in eggs. Stir together fl our, cocoa, salt and baking soda in small bowl. Gradually add to shortening mixture, beating just until blended. Stir in chocolate chips. Cover and chill dough 2 hours. Heat oven to 375° F. Form dough into 1-1/4 inch balls. Roll in sugar, then in powdered sugar, to coat completely. Place 2-inches apart on baking sheet. Bake 8-10 min. or until cookies are set. Cool 2 min. on baking sheet. Remove cookies to wire rack and cool completely. Makes about 3 dozen cookies. Our beautiful community is designed for those who need assistance or have memory impairments. You can be assured that you or your loved one will receive the best in care along with compassionate personal attention from our well trained staff. n The Northwest’s Finest Gardening Seed n Flowers, Herbs, & Shrubs n Vegetable Transplants n Fruit Trees 20 Palmer Ave. n Cottage Grove n (541) 942-0510 NEW: Digital X-Rays (use less radiation) Implants •Teeth Whitening • Extractions Lumineers (no prep veneers as seen on TV) Cottage Grove Dental Dr. Brent Bitner, DDS 350 Washington, Cottage Grove (behind Better Bodies) Heat oven to 375° F. Mix sugars, shortening, eggs and va- nilla. Stir in remaining ingredients (dough will be stiff). Shape dough by rounded tea- spoonfuls into balls. Place about 2 inches apart on ungreased cookie sheets. Bake until set but not hard, 8-10 min. Cool 3 min.; remove from cookie sheet. Makes about 6 dozen cookies. 541.942.7934 Patton’s Country Gardens Floral Arrangements order ahead / local delivery available Note: I often substitute 1/2 cup raisins (soaked in hot water, drained well) for 1/2 cup of the chocolate chips. Keep it simple and keep it seasonal! Betty Kaiser’s Cook’s Corner is dedicat- ed to sharing a variety of recipes that are delicious, family oriented and easy to pre- pare. Contact her at 942-1317 or email bchatty@bettykaiser.com • Hanging Baskets $12.50 & up • Bedding & Vegetable Starts Open Tuesday - Saturday 10-5 • Sunday 12-5 Closed Mondays 80432 Delight Valley School Rd (541) 942-7672 O FFBEAT Continued from page 4A The monks weren’t out of the woods yet. There was much more still to do. Operating, as usual, at the outer limits of what was fi nancially possible, Oder- matt led a building program that resulted in a lovely pastoral campus at the foot of the hill, with priory, seminary and the newly chartered Mount Angel College, which opened in 1889. The college quickly developed a great reputation. Everything ap- peared rosy. But then, in 1892, a chimney fi re in the kitchen spread and took the whole works down to foundation walls: monastery, college, seminary and most of the outbuildings — all gone. Odermatt sprang back into ac- tion. He resigned his position as prior to devote himself full-time to raising funds. With a hefty supply of St. Benedict medals to give with blessings as thank-you premiums, he barnstormed from Catholic community to Catholic community, all over the country, soliciting and getting contribu- tions to rebuild the monastery and college. The mother abbey in Swit- zerland, Engelberg, dug deep as well. The result was that in 1899, construction started on a new campus. This time, it was built in stone, and this time, it was built at the very top of the butte. By 1903, all was ready, and the monks, nuns, seminarians and students moved into their new facilities. And the following year, 1904, the priory was made fully independent of its mother abbey, and became Mount An- gel Abbey. Adelhelm Odermatt, the man who had saved the abbey from near-certain disaster three times, might have been a natural choice as its fi rst abbot. But as beloved as Odermatt was, many of the monks knew he tended toward fi nancial recklessness. And in any case, he’d shown a clear preference for pastoral work — for meeting parishio- ners, talking to people — over the contemplative life of a clois- tered monk. And so it was that Thomas Meienhofer became the fi rst abbot, in 1904. And the ever- gregarious Odermatt, to all ap- pearances perfectly happy with the decision, went off to a parish in Portland to continue working with people. He died in 1920, the victim of a stroke, at age 76. (Sources: Steckler, Gerard G. “The Founding of Mount Angel Abbey,” Oregon Histori- cal Quarterly, December 1969; Birch Avenue Dental Park W. McClung, DDS • Tammy L. McClung, DDS McCrank, Lawrence J. Mt. An- gel Abbey: A Centennial His- tory. Wilmington: Scholarly Re- sources, 1983) Finn J.D. John teaches at Oregon State University and writes about odd tidbits of Or- egon history. For details, see http://fi nnjohn.com. To contact him or suggest a topic: fi nn2@ offbeatoregon.com or 541-357- 2222. We Want Your News! The Cottage Grove Sentinel ( SPWF 4 FOUJOFM $ PUUBHF In person: 116 N. Sixth Street, Cottage Grove Email: cgnews@cgsentinel.com Office phone: 942-3325 222 RIVER RD : Amazing home on coast fork willamette river. 4 bedroom 2 bath on .71 of acre. Recently updated new vinyl ,marble countertops,new gas kitchen stove . Flood insurance under $400. Owner motivated $249,000 2480 BENNETT CREEK: Trees and rhodies surround this beautiful 3 bdrm, 2 bath home with sunken living room, breakfast bar kitchen, central vac system, family room w/pellet stove and rec room w/wet bar. 5 acres close to town! $298,500 32040 EMERSON LN: The Old Square dance Hall, a piece of CG history! 9’ ceilings, hardwood fl oors, 4 offi ce areas. Located right by the Industrial Park on .70 acre, zoned Parks/Recreation. $125,000 1330 Bryant: Immaculate, comfortable 3 bdrm, 2 bath on huge .24 acre lot! Skylight, pellet stove,laminate fl oors and family room. Awesome fenced back yard with covered patio and koi pond. $209,900 Where dentistry is our profession but people are our focus WELCOMING NEW PATIENTS! 43 N. H ST: 4 bdrm, 2 bath, set up for extended/multi family. 4 bdrm, 2 bath, 2006 SqFt, .16 acre lot. Fresh paint, new roof, hardwood fl oors. $167,900 Check out our exclusive Birch Avenue Dental Program that provides all the rewards of dental insurance without the headaches. 75859 BOOTH KELLY CAMP RD: Peaceful and beautiful 2.59 acre setting on the river! Open 1 bdrm, 896 SqFt home with pellet stove and stainless appliances. Huge 40x60’ shop, deck, outbuildings. $224,900 For more information please call 541-942-2471 or visit us at www.birchavenuedental.com LAND ON BENNETT CREEK, close to town, both with wells in! The 2 acre parcel is $69,900 and the 43 acre parcel is $229,000. CALL 541-942-4040 Visit our website for photos and more information: www.yossteamrealestate.com Yoss Team Real Estate Professionals 914 N 9th Street, Cottage Grove, OR 97424 Sherry Yoss, 541-729-9797 Tawny Yoss, 541-554-2044
