2008 Woodie Awards
Bitchin' in the Kitchen with Rebecca
An Emersonian's Guide to Eating Like You Still Live at Home
Rebecca Anne Flanagan
Issue date: 10/26/06 Section: Lifestyle
Winter may be the season of hot-chocolate-hugging and fireside nights, but autumn is no stranger to cold weather and comfort food. As fall sets in and temperatures dip lower than summer necklines, warm yourself with a few seasonal snacks.
Already went apple picking with the roommates? Incorporate your harvest into warm and chewy oatmeal cookies.
Sick of getting stale popcorn balls in your trick-or-treat sack? Make your own and guarantee they'll be fresh.
Don't know what to do with everything you scraped out of your Borat-themed jack-o-lantern? Cook up all those seeds for a tasty in-class snack.
Indulge your sweet tooth-and your inner child-with these autumnal confections.
Apple-Oatmeal Cookies
• 1 1/4 c. softened butter or margarine
• 3/4 c. packed brown sugar; set more
aside
• 1/2 cup granulated sugar; set more
aside
• 1 egg
• 1 tsp. vanilla
• 1 1/2 c. all-purpose flour; set more
aside
• 1 tsp. baking soda
• 1 tsp. cinnamon; set more aside
• 1/4 tsp. nutmeg (optional)
• 3 c. oats
• 2 medium- or large-sized apples (fresh, crunchy apples with a strong sweet or tart taste are best-Gala, McIntosh, Granny Smith, etc.)
Preheat oven to 350 degrees. Peel, core and dice apples. Sprinkle lightly with brown sugar, granulated sugar and cinnamon and toss with ¼ cup of softened butter/margarine. Bake, covered, for 20 minutes. Stir in a spoonful of flour to thicken.
While the apples bake, combine flour, cinnamon, nutmeg and baking soda; set aside. In a separate bowl, blend butter/margarine, brown sugar, granulated sugar, egg and vanilla. When the mixture is smooth, stir in the flour, baking soda and spices.
Add the oats next. Plain oats are fine, but using seasoned instant oatmeal is a definite flavor boost. Stir in apples, juice and all.
Drop spoonfuls of batter onto greased or nonstick cookie sheets. Bake for 10-12 minutes.
Dorm option: The dough can be whipped up in just a few minutes on campus-and eaten raw, if you don't mind the salmonella risk-but a friendly off-campus friend will have to provide an oven.
Already went apple picking with the roommates? Incorporate your harvest into warm and chewy oatmeal cookies.
Sick of getting stale popcorn balls in your trick-or-treat sack? Make your own and guarantee they'll be fresh.
Don't know what to do with everything you scraped out of your Borat-themed jack-o-lantern? Cook up all those seeds for a tasty in-class snack.
Indulge your sweet tooth-and your inner child-with these autumnal confections.
Apple-Oatmeal Cookies
• 1 1/4 c. softened butter or margarine
• 3/4 c. packed brown sugar; set more
aside
• 1/2 cup granulated sugar; set more
aside
• 1 egg
• 1 tsp. vanilla
• 1 1/2 c. all-purpose flour; set more
aside
• 1 tsp. baking soda
• 1 tsp. cinnamon; set more aside
• 1/4 tsp. nutmeg (optional)
• 3 c. oats
• 2 medium- or large-sized apples (fresh, crunchy apples with a strong sweet or tart taste are best-Gala, McIntosh, Granny Smith, etc.)
Preheat oven to 350 degrees. Peel, core and dice apples. Sprinkle lightly with brown sugar, granulated sugar and cinnamon and toss with ¼ cup of softened butter/margarine. Bake, covered, for 20 minutes. Stir in a spoonful of flour to thicken.
While the apples bake, combine flour, cinnamon, nutmeg and baking soda; set aside. In a separate bowl, blend butter/margarine, brown sugar, granulated sugar, egg and vanilla. When the mixture is smooth, stir in the flour, baking soda and spices.
Add the oats next. Plain oats are fine, but using seasoned instant oatmeal is a definite flavor boost. Stir in apples, juice and all.
Drop spoonfuls of batter onto greased or nonstick cookie sheets. Bake for 10-12 minutes.
Dorm option: The dough can be whipped up in just a few minutes on campus-and eaten raw, if you don't mind the salmonella risk-but a friendly off-campus friend will have to provide an oven.
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