Winnipeg Free Press - PRINT EDITION

Bake Folk Fest cookies now

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IN advance of the Winnipeg Folk Festival, which kicks off next Thursday, comes today's recipe for Folk Fest cookies courtesy of Annemarie Kinley and for Mariyka H.

The energy-boosting oatmeal, sunflower seed, flax seed and chocolate chip cookies are the ideal pack-along snack to keep you going under the blazing sun at Birds Hill Park. Thanks to Lynn Hamilton, as well, for taking time to respond.

Also this week, Roswitha Scharf-Dessureault, owner of the Tea Cozy restaurant for 20 years, supplied her recipe for Irish soda bread in response to a request by Veronica Beauchesne. "It is my pleasure to share my recipe with your readers," Scharf-Dessureault writes. And it's our pleasure to sample once again that delicious bread!

Now onto recent requests:

Bryan Shore puts out a call for winning summer side dishes that are alternatives to potato salad and pasta salad. He loved last summer's recipes for marinated mushroom salad and broccoli salad that appeared in Recipe Swap.

Jeanette Johnston is seeking a good, tried-and-true recipe for homemade custard to be used in either pies or fruit flans. "The custard can't be too runny, especially for flans," she notes in her e-mail.

As well, she requests a recipe for a fruit flan, including the cake part.

Dawn McDonald is on the hunt for a sticky pudding recipe that contains cranberries and raisins. The sauce consists of brown sugar, butter and whipping cream.

Irene Makowski is after a recipe for Caribbean chicken.

Lastly, and still on chicken, Jacquie Pawlysyn requests a lemon chicken recipe similar to the kind served at Chinese restaurants.

If there's a long-lost recipe you'd like to get your hands on, or if you can help fill any of this week's requests, please send requests or responses to Recipe Swap, c/o Ilana Simon, Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, MB R2X 3B6, send a fax to 697-7412 or e-mail to ilana.simon@freepress.mb.ca. Please include name, address and daytime telephone number in case any ingredients or directions must be checked.

Folk Festival cookie

3/4 cup (175 mL) butter
3/4 cup (175 mL) brown sugar
1/3 cup (75 mL) white sugar
2 large eggs
1/3 cup (75 mL) water
1 teaspoon (5 mL) vanilla
1 3/4 cup (425 mL) flour
3/4 teaspoon (3 mL) baking soda,1/4 teaspoon (1 mL) salt
1 1/4 cup (300 mL) rolled oats
1/2 cup (125 mL) flax seeds
1/4 cup (50 mL) sunflower seeds
1 1/4 cups (300 mL) chocolate chips
1/2 cup (125 mL) unsweetened shredded coconut.

Mix butter and both sugars until incorporated.

Add eggs, water and vanilla. Stir till mixed.

Add all the dry ingredients. The dough will be sticky and soft.

Chill for 30 minutes. Drop by rounded tablespoon onto greased cookie sheet. Press each cookie flat. Bake in 350ºF (180ºC) oven for 12-15 minutes.

Taste-tester notes: These crunchy, healthful cookies are winners with both adults and kids. I found mine were ready at the 12-minute mark. Also, I combined the dry ingredients in a separate bowl before adding to the wet ingredients. Yield: About 5 dozen cookies. Recipe can be halved.

Irish soda bread

3 cups (750 mL) whole wheat flour
3 cups (750 mL) white flour
3/4 cup (175 mL) margarine
5 tablespoons (75 mL) baking powder
2 teaspoons (10 mL) baking soda
1/2 teaspoon (2 mL) salt
1 tablespoon (15 mL) sugar
3 cups (750 mL) buttermilk

Mix all dry ingredients. Thoroughly work the soft margarine into the mix.

Add buttermilk. Knead the dough well (at least 20 strokes.)

Press into 9-inch (23 cm) round cake tins. Score top of loaves with an "X." Dust with flour.

Let rise at least 10 minutes.

Bake at 350ºF (180ºC) for 35 minutes. Makes 3 loaves of delicious Irish soda bread.

Taste-tester notes: This bread will take you back to the doily-covered ambience of the late, great Tea Cozy. If necessary, add additional flour, 1 tablespoon (15 mL) at a time, until dough is no longer sticky. I also recommend letting the bread rise for 20 to 30 minutes in a warm place.

Republished from the Winnipeg Free Press print edition July 2, 2003 $sourceSection$sourcePage

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