CELEBRATING KATIE FISHER DAY- MARCH 12:

11 Mar

Every week Katie baked cookies for her brother. Then one day she stopped. Katie was killed by a drunken driver. Katie was 24. Celebrate Katie Fisher DayImage

Here is what you can do:

Step 1: Pick someone you love. It can be your mom, your brother, your friend, some guy at work. Anyone you’d like to feel a little more loved.

Step 2: Bake them cookies. Any kind will do! Chocolate chip, oatmeal raisin. Are you a crappy baker? Send them crappy cookies. Or buy some. It’s the thought that counts. We’ll post recipes here on the site. Post yours if you have a good one!

http://katiefisherday.org/

Step 3: Send those cookies. Mail them. Drop them off in person. Whatever’s easier. Just make sure you send them! The goal is to send them on March 12 or have them get to your person by March 12, but look, if you send someone cookies on another day, we’re cool with that.

Step 4: There is no Step 4. This is a simple thing. Let’s not over complicate it. Though we would love it if you told us about your special someone, sent photos of your cookies and/or sent us a recipe.

Join in and spread the word about Katie Fisher Day to your friends and family!

Some Recipes from the Site. Share the Love. Pass The Cookie. Remember Katie:

Chocolate Chip Pudding Cookies (Baby Cookies)

This makes a lot of cookies.  I’ve gotten up to six dozen, so this should cover you if you have a lot of people to love.

Mix together:

  • 3/4 cup of canola oil
  • 3 sticks of butter
  • 1 1/2 cup white sugar
  • 1 1/2 cup brown sugar

Add:

  • 4 eggs
  • 1 teaspoon vanilla

Mix Well

Add:

  • 3 packages of vanilla instant pudding
  • 6 cups of flour
  • 2 teaspoons of baking soda

Mix Well

Stir In:

  • 12 ounces of chocolate chips (1 standard bag)

Lightly grease cookie sheets.  Place 1 inch sized balls of dough about two inches apart as they do spread somewhat.

Bake at 350 Fahrenheit for 15 minutes or until slightly golden at edges.

Cool on racks.

These cookies should be moist and sweet and delightful.

Internet cookies

For Katie Fisher Day I’ll be baking my special lady what I used to call internet cookies! I remember when I was a kid seeing this chain letter about someone who got scammed into buying an uber-expensive cookie recipe form Neiman Marcus. The scamee proceeded to post the recipe online for all the world to see – oh the digital retribution. The story is an urban legend, but the cookies are really tasty! I guess back in the day we hadn’t worked out that you can get lots of other information from the web, so my family called this a recipe for “internet cookies.” It’ll be nice to take the time to bake for someone I love and to share old memories on KFD.

Here’s the recipe:

(Recipe may be halved): 
2 cups butter 
4 cups flour 
2 tsp. baking soda 
2 cups granulated sugar 
2 cups brown sugar 
5 cups blended oatmeal (measure oatmeal and blend in blender to a fine powder) 
24 oz. chocolate chips 
1 tsp. salt 
1 8 oz. Hershey bar (grated) 
4 eggs 
2 tsp. baking powder 
3 cups chopped nuts (your choice) 
2 tsp. vanilla 

Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar and nuts. Roll into balls and place two inches apart on a cookie sheet..Bake for 10 minutes at 375 degrees. Makes 112 cookies.. Have Fun!!!

Kitchen Sink Cookies

These Kitchen Sink Cookies are the absolute best cookies that I ever had. The recipe for the cookies came from “The Fresh Market”. ENJOY!!

<BR>

<u>Ingredients:</u>

• 2 sticks butter, softened

• 3/4 cup light brown sugar, packed

• 3/4 cup sugar

• 2 large eggs

• 1 tbls. instant coffee dissolved in 1 tbls. water

• 1 tsp. vanilla

• 2 cups flour

• 1 tsp. baking powder

• 1 tsp. salt

• 1 cup rolled oats

• 1 cup raisins

• 1 cup shredded coconut

• 1 cup semi-sweet chocolate chips

• 1 cup white chocolate chips (or smaller chunks)

• 1 cup butterscotch chips

• 1/2 cup walnuts, chopped

• 1/2 cup pecans, chopped

<u>Directions</u>

Directions

1. Preheat oven to 350

2. Line cookie sheet with parchment paper

3. In mixing bowl, cream butter with sugars until light and fluffy

4. Beat in eggs, coffee and vanilla

5. Sift flour, baking powder, and salt

6. Add oats and coconut

7. Stir into creamed mixture

8. Fold in the semi-sweet and white chocolate, butterscotch chips, raisins, chopped walnuts and pecans

9. Mix well

10. Spoon the mixture by rounded tablespoonfuls, 2 inches apart, on baking sheets

11. Bake for 10 to 12 minutes or until lightly browned.

If there are any compassionate people that need an idea for a “Random Act of Kindness”:

WWW.MSFIGHT.ORG

Compost Cookies from Momo Fuku Milk Bar

Recipe

Momofuku Milk Bar Compost Cookie Recipe

1/2 cup Butter
1/2 cup Sugar
1/4 cup + 2 Tbsp Light Brown Sugar
1/2 Tbsp Corn Syrup
1/2 tsp Vanilla Extract
1 Large Eggs
3/4 + 2 Tbsp cups AP Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Kosher Salt
3/4 cups of your favorite baking ingredients
3/4 cups your favorite snack foods

In a stand mixer with the paddle attachment, cream butter, sugars and corn syrup on medium high for 2-3 minutes until fluffy and pale yellow in color. Scrape down the sides of the mixing bowl with a spatula.

On a lower speed, add eggs and vanilla to incorporate. Increase mixing speed to medium-high and start a timer for 10 minutes. During this time the sugar granules will fully dissolve, the mixture will become an almost pale white color and your creamed mixture will double in size.

When time is up, on a lower speed, add the flour, baking powder, baking soda, and salt. Mix 45-60 sec just until your dough comes together and all remnants of dry ingredients have incorporated. Do not walk away from your mixer during this time or you will risk over mixing the dough. Scrape down the sides of the mixing bowl with a spatula.

On same low speed, add in the hodgepodge of your favorite baking ingredients and mix for 30-45 sec until they evenly mix into the dough. Add in your favorite snack foods last, paddling again on low speed until they are just incorporated.

Using a 6oz ice cream scoop, portion cookie dough onto a parchment lined sheetpan.

Wrap scooped cookie dough tightly with plastic wrap and refrigerate for a minimum of 1 hour or up to 1 week.

DO NOT BAKE your cookies from room temperature or they will not hold their shape.

Heat the conventional oven to 400F. (350F in a convection oven)

When the oven reads 400F, arrange your chilled cookie dough balls on a parchment or silpat-lined sheetpan a minimum of 4″ apart in any direction.

Bake 9-11 min. While in the oven, the cookies will puff, crackle and spread.

At 9 min the cookies should be browned on the edges and just beginning to brown towards the center. Leave the cookies in the oven for the additional minutes if these colors don’t match up and your cookies stills seem pale and doughy on the surface.

Cool the cookies completely on the sheet pan before transferring to a plate or an airtight container or tin for storage. At room temp, cookies will keep fresh 5 days. In the freezer, cookies will keep fresh 1 month

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