Green Musings of an Eco Resort

Sunday, November 7, 2010

welcome Angie & the Maho breakfast power cookie

Maho Bay's Pavilion Restaurant welcomes, Angela Foster to its current team of volunteers. We've introduced her to our restaurant as she comes to us with quite a background in baking. She says "what could be better than spending the day doing what I love in an open-air kitchen with panoramic views of the Caribbean" Well honestly we don't know, Angela! After graduating from pastry school in her home state of Michigan, she cut her teeth as a pastry cook at the Ritz-Carlton outside of Washington D.C. The Delaware beaches then lured her to enjoy a more relaxing life as a pastry chef, baking whatever the area restaurants needed in crocs and shorts instead of a chef's jacket. Baking naturally led to Inn keeping, living in such beautiful and touristy areas of the Mid-Atlantic, so after running a B and B for a year, she now works as a chef at the Delaware Inn in Rehoboth Beach. Angela will be with us through the end of November. Luckily that scone recipe she whips up for us freezes really well. And that means figgy scones for Christmas, everyone!!!

While Angie isn’t willing to share her recipe for those awesome scones we have included the Maho Bay recipe for Breakfast Power Cookies. Enjoy!!!

Maho Bay Power Cookies

2 cups dark brown sugar 3 cups AP flour

2 cups granulated sugar 2 tsp salt

3/4-cup butter softened 3 cups uncooked oats

1-cup vegetable shortening 2 cups coconut

4 eggs 2 cups raisins

2 tsp Vanilla 1 cup chocolate chips

2 tsp baking soda 1 cup chopped pecans

Cream together brown sugar, granulated sugar, butter, and shortening. Beat in the eggs and vanilla. Combine baking soda, flour, and salt and beat into first mixture. Mix in remaining ingredients to form an evenly mix dough. Drop by heaping tablespoon, 2 inches apart on a greased baking sheet. Bake in a preheated 350 degree oven for approx. 8 minutes or until cookies are starting to brown. Let cookies cool on baking sheet for at least 5 minutes before removing to a rack to cool. Store in an airtight container. Makes 7 dozen 4-inch cookies or 3 dozen 8-inch cookies.

Best Results Tip: Drop dough onto trays and chill for a minimum of 2 hours. Then take pans straight from refrigerator to oven..

1 comment:

Molly said...

Thanks for the power cookie recipe, but I'm still wondering how she makes those scones so delicious! Try her ginger scones, too! I tried them at a restaurant in Lewes, Delaware, and they continue to wow.