...Advertisement...

...Advertisement...

March 20, 2008

And the winner is...

I would like to award this week's free cookbook, "The Only Bake Sale Cookbook You'll Ever Need" by Laurie Goldrich Wolf and Pam Abrams, to blog reader Rebecca!

As usual, you all made it incredibly difficult to choose a winner. In case you missed it, here's Rebecca's poignant comment about her dad:

My best 'peanut-related food experience' would be Every Day With My Dad! My dad was a peanut addict! His favorite food was anything with peanuts or peanut butter. (I even got him to love Thai food because of the peanuts) He always had a can of Virginia Diner peanuts by his 'chair' and ended every day of his life with saltines and peanut butter. I always told my husband and kids that I would never worry about dad's health as long as he was still eating peanut butter and saltines before bedtime. Dad died in July of 2005 after a four month battle with stomach cancer. He ate those saltines and peanut butter until just a week before his death! Dad was a Baptist preacher who said even though it wasn't biblical, he knew that the streets of heaven were paved with peanuts, not gold.

Thanks, Rebecca! E-mail me your address at lindsey.nair@roanoke.com and I'll put this book in the mail.

Here's one last peanutty recipe from the cookbook before we move on to less nutty topics:

Trail Mix Cookies

1 1/2 cups unbleached all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup (1 stick) unsalted butter, melted and cooled
1 cup firmly packed light brown sugar
1/2 cup honey
2 large eggs, lightly beaten
1 cup smooth peanut butter
2 tsp. vanilla extract
3 cups old-fashioned rolled oats
1 cup raisins
1 cup salted peanuts, coarsely chopped
1 cup (6 oz.) semisweet chocolate chips
1 cup sunflower seed kernels

1. Preheat the oven to 350 degrees. Combine the flour, baking soda and salt in a medium bowl.
2. Using an electric mixer on medium speed, beat the butter, brown sugar and honey in a large bowl until well-combined. Add the eggs, peanut butter and vanilla and beat on medium until smooth. Stir in the flour mixture until just combined, then stir in the oats, raisins, peanuts, chocolate chips and sunflower seeds. Cover and refrigerate for 30 minutes.
3. Scoop out the dough by heaping tablespoons and drop them about 3 inches apart on ungreased baking sheets. Bake until golden around the edges but still soft on top, about 12-15 minutes. Cool on the baking sheets for 5 minutes. Using a metal spatula, transfer to a wire rack to cool completely.
Note: Cookies will keep at room temperature in an airtight container for 2 to 3 days.

No comments yet

Post a comment





Search


Tidbits

  • This 'n' that -

    September 18: If you have celiac disease or gluten sensitivity, if you know somebody who does, or if you're simply interested in learning more, stop by the co-op on Thursday, September 18, from 6:30 to 8 p.m. You can meet Cleo Libonati, RN, BSN, author of "Recognizing Celiac Disease," and get her to sign a copy of her book for you. A graduate of the University of Pennsylvania, Cleo has more than 30 years of nursing experience and has recovered from celiac disease herself. She wrote this comprehensive guide to help others who suffer from it or who care for others who do.
    For more information on the book and author: www.recognizingceliacdisease.com
    For more information on the event: info@roanokenaturalfoods.coop or call 343-5652.

    September 26: The Peacock Harper Culinary Friends Group at Virginia Tech is hosting a lecture titled "Virginia Wine Coming of Age" at 11:30 a.m. at the Inn at Virginia Tech in Blacksburg. The speaker will be Susanne Beckner of Villa Appalachia winery in Floyd, who will talk about the historic pairing of wine with foods of Virginia. Pre-registration is required by September 19. Cost is $35, which includes an Italian lunch and four wine pairings. Go to www.culinarycollection.org for more info.

    All month: Omega Lane Farm in Rural Retreat is having "Pick Your Own Tomato Day" every Sunday in September from 2-5 p.m. Folks can come on farm and pick as much as they want. The price is 75 cents per pound for organic heirloom tomatoes.
    Info: Omega Lane Farm, 139 Omega Lane, Rural Retreat, VA. 24368. (276) 686-5843

Monthly archives

Categories

Related links

From the Roanoke Times

Other food blogs

Good food/recipe sites

Find me here

  • Food & Drink Blogs - Blog Catalog Blog Directory

About this blog

Food writer Lindsey Nair shares successes and failures in the kitchen, passes on recipes and restaurant news and generally muses about her very favorite thing to do: eat. Read more about Lindsey

E-mail address for roanoke.com

RSS feed

.....Advertisement.....