The Big Sandy Mountaineer -

Senior News

 

March 27, 2019



Thursday, March 28- Chili Dogs, Bean Salad, and Fruit.

Friday March 29- Fish Burger, Chips, Peas, Snicker Apple Salad.

Monday April 1- Tater Tot Casserole, Green Beans, and Pineapple Fluff.

Tuesday, April 2 - Birthday Dinner $10.00, Pork Chops, Stuffing, Mixed Veggies, Jello with Fruit, and Cake.

Wednesday, April 3- Cheesy Potato & Sausage Casserole

Recipe of the Week:

Cardamom and Espresso Chocolate Chip Cookies

Ingredients:

3 1/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cardamom

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1 1/2 cups brown sugar, firmly packed

1 cup unsalted butter, softened

1/2 cup white sugar

2 large eggs, at room temperature

2 tablespoons instant espresso powder

1 tablespoon vanilla extract

1 (12 ounce) bag semisweet chocolate chips

Directions

Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

Whisk flour, baking powder, baking soda, cardamom, cinnamon, and salt together in a bowl.

Cream brown sugar, butter, and white sugar together in a bowl until fluffy. Beat in eggs 1 at a time until thoroughly combined. Mix in instant espresso powder and vanilla extract.

Mix flour mixture into the butter mixture until just combined; do not overmix. Fold in chocolate chips.

Drop dough by the tablespoon onto the prepared baking sheets about 2 inches apart.

Bake in the preheated oven until edges of cookies are set, 10 to 15 minutes. Cool cookies on the pans 2 to 3 minutes before transferring to a wire rack to cool completely.

 
 

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