LeRoy Market Earlybird Weekly Flyby 7/21/12

Greetings all,                                                                                                                                 I hope you’re all looking forward to getting back to the market as much as I am!

Goods and Produce Currently Available

The Erving Miller Family: Cheese, Cookies, Preserves, Pumpkin Rolls, Syrup, Cinnamon Rolls, Breads, Pies And Granola.

Found in The Woods: Rhubarb, Marigolds, Spinach, Lettuce, Radishes, Fresh and Dried Herbs, & Broccoli.  

The Plump Pumpkin: Bar Soap-$5, Fresh Ground Peanut Butter-$8 pint $16 qt., Almond Butter-$9 pint $18 qt.

Note; we replaced a defective phone this week, so I’m pretty sure that some e-mails and voice mails didn’t make it through to us.  Sorry about that.  We are actually expecting eight or nine vendors this weekend.

Upcoming Events

This week: Layla’s Arcade – Lots of Fun! Our own Layla Bunce will be mistress of ceremonies for this event for kids.

 

Next week: a special day of music – Gordy Jacobson will play old country favorites from 9 to 11 am. The Dave Yonkers band will play Christian rock from 11 to 1 pm.

Recipe of the Week (Advanced No-Bake Cookies)

          If you make no-bakes mainly because they are so quick and easy, then you might want to skip this.  If you’re in it for the taste though, the little extra effort will prove worth it. 

          I imagine the history of no-bake cookies as a fairly standard progression. someone invented them to fill a need/want.  They built on previous knowledge to come up with the fine chocolate morsel we all love (some of us maybe too much).  The recipe was probably not to be fooled with for many years, most people preferring to leave well enough alone.

          It’s too easy to think that no-bakes were first made by accident when some farmer coming from the field with dried oats tripped and spilled them into the pot of chocolate candy his wife had bubbling away on the stove. That is the prevailing theory spread by the Internet. Somebody has been watching too many old Reese’s commercials, I think.

          The basic ingredients have been around for hundreds of years, so who really knows?  Consider the following as possible contributing factors to the creation of No-bake cookies.

  • Many recipes come from making do with a lack of funds. 
  • Oats are inexpensive.
  • No-bakes are mostly rolled oats.
  • Not everyone has an oven.
  • Technically, no-bakes are more of a candy than a cookie proper, but who wants to bake in the summer?  

          It makes more sense that the abovementioned farmer and his wife collaborated to experiment with that pot of bubbling sweet chocolate to stretch the recipe across a dozen kids.

          Can’t you just see them late that first night, kids all gone to bed, Ma and Pa staying up late to make the first batch ever. They are no strangers to poverty, but they have a pioneer spirit, and it has made its way into every facet of their lives. They are excited as the sweet mounds harden—assured as they nibble a few stray crumbs.

          “Better’n blood puddin’,” says he.

          She laughs a little at his mastery of understatement. “Have ta share this concoction with the Pederson’s over next holler.”

          “Aye, and the Kuhl’s”

           Fast forward to the present and we find dozens of gourmet no-bake cookie recipes. Here’s one that we came up with.

 

No Bake Chocolate Walnut Cookies

Courtesy of Brian and Karen Cool

Prep Time 14 minutes. Cooking time, 8 minutes.

For 60 cookies, you will need:

3 c. White Sugar

1c. Brown Sugar

1c. Unsweetened Cocoa

1c. Milk

1 c. Butter

3/4 c. Peanut Butter (optional)

3/4 c. Black Walnuts

1 tbsp. Coconut Extract

1/2 tsp. salt

Preparation: in large saucepan mix sugar, salt and cocoa.  Add milk and butter.  Put over medium heat and bring to a boil; stirring constantly, boil two minutes. Remove from heat.  Stir in peanut butter, walnuts, coconut extract and oats. Drop by teaspoonfuls onto cookie paper.  Let stand until firm and cold.  Store airtight.

Tips: We use a cast iron Dutch oven. Work quickly to keep the mixture from hardening in the pan.  When we pull the cookies off the paper, we store the paper in the freezer until the next time. The cookies also store well in the freezer.

 

Over and out, Brian

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