because I ran out the door without having drunk a cup of coffee this morning? Because I waited 30 minutes beside the road (inhaling diesel fumes and smoke) for a bus that never passed? Because I had lunch later than usual?
Dunno, but at least it’s under control after: lunch, a cup of coca tea, 2 glasses of water, a short nap, ibuprofen and a hot shower. But maybe the treatment that really worked was listening to Albert Martin preach via SermonAudio.com while baking…
One of my ESL students wanted to try to make Coca-Cola. His homework had been to research the beverage, and he had found what someone claimed was the recipe for it. Of course, I wasn’t going to go around to pharmacies and specialty stores looking for extract of cilantro and dry ice, much less pay for the ingredients. However, I thought it might be fun to mix together our own flavors of carbonated water.
One of the flavors I decided on was cherry. I thought that we could use the syrup from bottled maraschino cherries and I could keep the cherries themselves for holiday baking later. As it turned out, the boys used all of the syrup AND ate half of the cherries.
Instead of heading out into the rain late this afternoon, I decided to Google recipes with maraschino cherries as an ingredient. I’m really interested in one spumoni chocolate chip cookie recipe, but I didn’t have the necessary ingredients. Instead I cut down a recipe for 36 cookies to make 5 out of the cherries I had rescued from the boys.
Ingredients: 6 teaspoons butter, 3 t confectioner’s sugar, 1/4 t water, 1/8 t vanilla extract, 1/4 c flour, 2 T rolled oats, 1/8 t salt, 5 maraschino cherries (well-drained)
4 T confectioner’s sugar, 1 1/3 t milk, 1/4 c grated coconut
Instructions: Cream together the butter, sugar, water and vanilla. In a separate bowl, mix the flour, oats and salt. Add this to the creamed mixture and combine well, until it forms a smooth-ish cookie dough. Divide the dough into 5 equal pieces. Roll each piece into a ball, then flatten it. Wrap it around a cherry and place it on a greased or non-stick cookie sheet. Repeat with each of the other cherries. Bake the cookies in a preheated 350*F oven (I adjusted mine to 375 for the difference in altitude) for 18-20 minutes (watch to make sure that the bottoms don’t brown too much).
While the cookies are baking, mix together the 4 T confectioner’s sugar and milk. Put the grated coconut in a separate small dish.
When the cookies are done, remove them from the pan and let them cool for 3 minutes on a wire rack. Then, dip each cookie in the sugar-milk mixture before rolling it in the coconut. You should probably let them sit a while before serving them, so that the coconut doesn’t fall off on you and/or your guests.