Ask Foodieporn: Refrigerator Dough, and some miscellany

victoria  —  February 8, 2005 — Leave a comment

Cajunscorpiogirl asked foodieporn:

I have an ‘ask foodieporn’. I heard about a pre-1984 Better Homes recipe for a refrigerator bread that you could make, say on Sunday, and leave in the fridge. Each day you can take out a portion to make muffins, bread loaves, doughnuts, etc. Is there such a recipe ? What is it? Only foodieporn can help me!!! 🙂

In my online research I have found these things:

Amish Friendship Bread, something I remember Mom making and trying desperately to give away when I was a kid. You have to tend to it everyday and it doesn’t go in the fridge, which makes me pretty certain this isn’t the recipe you’re looking for.

Six Week Bran Muffins, which sounds interesting though I am a bit skeptical. Most doughs and batters turn a nasty, swampy green or black after after sitting in the fridge for a couple of days.

I don’t have a Better Homes and Garden cookbook (shocking, I know), so I put Mom on the hunt to see if she can scare it up in her library. Watch for an update.

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On the school front, my attitude is slowly becoming one of desultory resignation. I need to finish. It’s a bit late to change classes now. I’ll suck it up and get through the semester. I made a 100% on my first quiz in Baking. I think I did nearly as well on my first quiz in Culinary II and I have my first test in Nutrition Monday. The jury is still out on that one, but I think it will work itself out. I am trying to think of the classes as supplements to self-taught courses.

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Getting home late at night most days now, I find I am really snacky (this probably won’t help my pant size–though I am trying to eat less during the day to compensate). I always seem to crave something chocolatey, not so hard to imagine that. One of the quickest things to make is what I used to call “Cafeteria Lady Cookies”, aka “Cow Patties” or “No-Bake Choc-Oat Cookies.” Now, at our house, they are affectionately known as “Andrea Crack” because when she eats them it’s like she’s had four pots of coffee all to herself.

In the grand scheme of junk foods, they do have a couple things to counter the high fat, high sugar goodness. They are crammed with oats which we all know are good for us, and they have all-natural peanut butter in them for a little protein. Oh, and my version is transfat-free (except for the naturally occuring transfat in butter–which is pretty minimal). As for making these vegan, I think it could be done. You would have to use Spectrum or EarthBound transfat-free shortening and sub soy milk (plain or any flavor would most likely work) for the dairy milk. You can also change the texture significantly by using quick, rolled or thick oats. Quick oats make a smoother cookie, whereas thick rolled oats make them almost granola bar-like chewy. I do not recommend granulated fructose as the sugar component; I found they didn’t set as well and stayed rather sticky.

No Bake Chocolate Oatmeal Cookies

1/2 Cup butter
1/2 Cup of milk
2 Cups sugar (I use evaporated cane-which is vegetarian friendly)
1/2 Cup chunky, all-natural peanut butter
5 Tablespoons cocoa powder
1/4 teaspoon of salt (depending on saltiness of peanut butter)
1 teaspoon vanilla extract
3 Cups oats (your choice)

Melt butter with milk and sugar in a medium-sized saucepan. Bring this mixture to a boil and boil without stirring for 1 1/2 to 2 minutes (depending on how hard you like your cookies; a shorter boil will result in softer cookies– though under a minute will result in a mixture that won’t set). Remove from heat and stir in peanut butter to melt, add cocoa, salt and vanilla. Stir to mostly combine then add oats and stir until everything is coated and mixed. You need to work fairly quickly but these won’t set as quickly as fudge. Dollop the mixture by rounded teaspoons onto parchment or waxed paper and let set at room temperature. If your kitchen is very warm or humid you can pop then into the fridge to set. Also, if they were under boiled they will harden some in the fridge though you’ll still probably need a spoon to eat them–not necessarily a bad thing.

I don’t know if your elementary school cafeteria ladies made these, but I hope they soothe your inner child nonetheless.

victoria

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