M
Mtnbikechick
Guest
Hello Dudes and Dudettes!
It was a pleasure riding with all of you that came out in the frigid weather to ride Lewis Morris on Saturday. It was a 'balmy' 26 degrees at the 9 a.m. start. With Maryanne's capable lead, we were able to generate some warmth and gain feeling in our limbs once again! (THANKS MARYANNE!)
Below is the recipe for the trail cookies Larry was so gracious to leave behind upon his early departure from Saturday's ride at Lewis Morris. My apologies to Larry for all the things muttered under my breath along the trail at the thought of the cookies departing along with him! Anyway, glad we could ALL enjoy them!
I'd like to lay claim to fame for the recipe, but it's really just right out of December's "Bicycling" mag. I've improvised a little... noted in parenthesis. I also double the recipe and freeze the extra cookies in a ziplock bag. These little cookies pack a punch on the nutrition scale too!
APPALACHIAN TRAIL COOKIES
1/4 cup shortening (I used 1/3 cup)
1/4 cup unsalted butter (I used 1/3 cup)
1/2 cup dark brown sugar
1/2 cup granulated sugar
1 large egg
1/2 cup shredded coconut (I opted not to use the coconut)
3/4 cup plus 1 tablespoon pastry flour (can use all-purpose flour)
pinch salt (approx. 1/4 tsp)
pinch baking soda (approx. 1/4 tsp)
pinch ground cinnamon (approx 1/4 tsp)
2 cups old-fashioned oats
1/2 cup raisins
1/3 cup roasted unsalted peanuts
1/3 cup M&M candies
Blend shortening, butter, brown sugar and sugar. Add egg and mix well. Add coconut, flour, salt, baking soda and cinnamon. Mix only until blended. Fold in oats by hand, then mix in raisins, peanuts and M&M's. Spoon out in equal portions on parchment-lined baking pan (or greased cookie sheet). Bake at 360 degrees for 10 to 12 minutes, or until golden brown. Makes 2 dozen.
ENJOY!
LC
It was a pleasure riding with all of you that came out in the frigid weather to ride Lewis Morris on Saturday. It was a 'balmy' 26 degrees at the 9 a.m. start. With Maryanne's capable lead, we were able to generate some warmth and gain feeling in our limbs once again! (THANKS MARYANNE!)
Below is the recipe for the trail cookies Larry was so gracious to leave behind upon his early departure from Saturday's ride at Lewis Morris. My apologies to Larry for all the things muttered under my breath along the trail at the thought of the cookies departing along with him! Anyway, glad we could ALL enjoy them!
I'd like to lay claim to fame for the recipe, but it's really just right out of December's "Bicycling" mag. I've improvised a little... noted in parenthesis. I also double the recipe and freeze the extra cookies in a ziplock bag. These little cookies pack a punch on the nutrition scale too!
APPALACHIAN TRAIL COOKIES
1/4 cup shortening (I used 1/3 cup)
1/4 cup unsalted butter (I used 1/3 cup)
1/2 cup dark brown sugar
1/2 cup granulated sugar
1 large egg
1/2 cup shredded coconut (I opted not to use the coconut)
3/4 cup plus 1 tablespoon pastry flour (can use all-purpose flour)
pinch salt (approx. 1/4 tsp)
pinch baking soda (approx. 1/4 tsp)
pinch ground cinnamon (approx 1/4 tsp)
2 cups old-fashioned oats
1/2 cup raisins
1/3 cup roasted unsalted peanuts
1/3 cup M&M candies
Blend shortening, butter, brown sugar and sugar. Add egg and mix well. Add coconut, flour, salt, baking soda and cinnamon. Mix only until blended. Fold in oats by hand, then mix in raisins, peanuts and M&M's. Spoon out in equal portions on parchment-lined baking pan (or greased cookie sheet). Bake at 360 degrees for 10 to 12 minutes, or until golden brown. Makes 2 dozen.
ENJOY!
LC