The Big Sandy Mountaineer -

Senior Center News

 

December 9, 2020



Menu

Thursday December 10- Pork Roast, fried potatoes, veggies, Caramel Apple salad, and bread.

Friday December 11- Taco Salad and Dessert.

Monday, December 14- Biscuits & gravey, eggs, fruit, and juice.

Tuesday, December 15- Sweet-n- sour pork over rice, veggies, Frog Eye salad, and Lemon bars.

Wednesday, December 16- Chicken Alfredo, veggies, garlic Toast, Chinese Coleslaw, and dessert.

Chocolate Crinkles

Ingredients

1 cup unsweetened cocoa powder

2 cups white sugar

½ cup vegetable oil

4 eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

½ cup confectioners’ sugar

Directions

Step 1 In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.

Step 2 Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners’ sugar before placing onto prepared cookie sheets.

Step 3 Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

 
 

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