Phs Students Share Kitchen Talents

IN THE KITCHEN

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Majestic Mountain Inn now has a signature cookie for its guests.

Jill Randall and her staff at the hotel asked the high school foods classes to have a competition to find a superior, chewy, and somewhat healthy cookie that their hotel could call their own and leave out for customers.

Instructor Devon Wells had the students in three different foods courses participate. The developers of the top recipes were offered a swim at the Majestic Mountain Inn pool and a pizza party.

"Unfortunately the weather didn't cooperate for a pool party, so that didn't work out quite the way we'd hoped," Randall said.

She said there were so many cookies submitted and all were so good, "It was hard to pick the winners."

But three winning recipes were selected and Wells and the hotel shared them.

First Place -- Chocolate Chip, Raisin Oatmeal Cookies

by Kayla Bouvier, Marie Garcia, Molly Calahan and Kristin Molsberry

1/ 2 cup butter or margarine (room temperature)

1/ 2 cup vegetable shortening

1 cup packed brown sugar

3/ 4 cup granulated sugar

2 eggs

1-3/ 4 cup all purpose flour

2 teaspoons vanilla extract

1/ 2 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon baking soda

2 cups rolled oats

1-1/ 2 cups raisins

2 cups chocolate chips

Pre-heat oven to 375 degrees.

Mix all the ingredients together in one bowl.

Place large spoonfuls of cookies onto a cookie sheet.

Bake for 13 minutes.

Let cool.

Second Place -- Chocolate-Peanut Drop Cookies

by Shay Cline and Laci Sommers

1/ 4 cup shortening

1/ 4 cup margarine or butter

1 cup all purpose flour

1/ 2 cup sugar

1/ 4 cup packed brown sugar

3 tablespoons milk (mix with the sugar)

1 egg

1 teaspoon vanilla

1/ 8 teaspoon baking soda

1/ 3 cup unsweetened cocoa powder

1/ 2 cup Reese's Peanut Butter Chips

In a mixing bowl, beat shortening and margarine or butter with an electric mixer on medium to high speed fro 30 seconds. Add the sugar, egg, vanilla, baking soda and half of the flour. Beat until thoroughly combined. Beat in the remaining flour. Drop by rounded teaspoon 2 inches apart onto an ungreased cookie sheet. Bake in a 375 degree oven for 8 to 10 minutes or until edges are golden. Cool cookies on the cookie sheet for one minute then remove cookies and cool on a wire rack. Makes about 24.

For a richer chocolate flavor:

Prepare as above, except add

1/ 2 cup unsweetened cocoa powder with the milk and sugar.

After beating in all the flour, stir peanut butter chips.

Third Place -- Chocolate Oatmeal Peanut Butter Explosion

by Larae Chabot, Jessica Hudson, Tessa Belcher and Britney Arrington

1/ 2 cup Hershey cocoa powder

1/ 2 cup Peanut butter

1 cup sugar

1/ 2 cup milk

2 cups dry oatmeal

2 tablespoons butter

Boil milk, sugar, butter and cocoa powder on the stove for 2 minutes. When done boiling, add peanut butter and oatmeal. Mix together and drop by spoonfuls on wax paper. Let set for 20 minutes.

Enjoy.

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