From a few posts back, I refer to our holidays as working days, this one being no exception, however we had a pleasant surprise as we worked on spray/farm records in the office. I thought I heard a helicopter go over the house, but than I heard another one? What's going on? We went outside, checked the sky and the helicopter was landing in our yard?!?!? It was our good friend, Kurt Myron out for a solo flight. It looked really cool, but not on our bucket list. To ride in one - yes, to drive one - no way! Thanks Kurt for "stopping" by!
|Now this is the way you visit your friends!|
The last day of the state fair is today, which sadly means, summer is over and we say boo-hoo! However, we wanted to share one more "taste" of the fair with you about our favorites. I had to try "Hotdish on a Stick" - ta tor tots and meatballs on a stick dipped in a hotdish sauce ( most common sauce created with cream of chicken, cream of mushroom soup, milk and/or cream) and than of course deep fried. Amazingly yummy?!
|"Hotdish on a Stick" (doesn't everything look good deep fried?)|
|Yes, it does say Ole and Len's Hotdish on a Stick - crazy Norwegians!!|
|Cheese curds are still quite yummy, but do you see the size - tiny!!!!!!!|
Walleye on a stick by locals Paul and Shellee Hansen are a must and Andrew Zimmern of Bizarre Foods visited them too! Sweet! Maybe they'll be celebrities on TV as well.....hmmmm!
|Now serving smelt and catfish along with their signature walleye.|
|Paul and Shellee are the cutest couple - they've been serving Walleye on a Stick for 23 years|
(Gotta dig Shellee's eyewear - she's calls them her fry glasses - she's chief fry master!)
One newbie we tried, sweet corn ice cream. I thought it was delicious. Randy wasn't keen on the sweet corn chunks in ice cream ( you must know that his favorite ice cream is vanilla or white as our granddaughter calls it - so that explains his appetite on ice cream products). There were several more items such as pronto pups, beer, mini doughnuts, beer, Sweet Martha's cookies, beer - you get the idea. In our defense, the temps were in the upper 90's - and we took the bus, so we had fun!
|I say- What?!?!|
|Dear hubby trying the ice cream in the very appropriate T-shirt for the day!|
|See the little bits of sweet corn. A praline nut, graham cracker mixture is sprinkled on top.|
Speaking of chocolate chip cookies - did you know that Sweet Martha makes 12 million - yes I said million - cookies in 12 days! (just to make sure my accounting head is on right for working today), that's 1 million a day! Yikes! I'm thrilled when I get a couple dozen made for the cookie jar.
|A cup of freshly baked chocolate chip cookies......yummmmmmmm!|
|The sign should read "Where 1 million cookies are made everyday!"|
I don't have her famous recipe but I do have one of my own that I will say is pretty darn good and it's my recipe this week. It was a harvest favorite and continues to be the one cookie recipe that gets made again and again. We change out the chocolate chips for peanut butter chips or M & M's and even the toffee chips are excellent. Have fun making, what should we call them....oh I know.....Cool Juls cookies - what do you think? Too much?
Have an awesome day however you are spending it!
- Julie ( I mean Cool Juls) -
Cool Juls Cookies
(Click here for a printable version)
1 c. butter shortening
1/2 c. butter, softened
1 1/3 c. white sugar
1 c. packed brown sugar
4 tsp. vanilla
4 1/2 c. flour
2 tsp. baking soda
1 1/2 tsp. salt
2 c. milk chocolate chips or peanut butter chips or M & M's (I prefer the mini ones) or a mixture?!?
In mixing bowl cream shortening, butter and sugars until light and fluffy. Add eggs, one at a time, beating after each. Add vanilla. Combine the dry ingredients and add to the creamed mixture beating well. Stir in chips. Using a cookie scoop (I like the medium size) place scooped cookies on lightly greased baking sheets at 350 degrees for 14 minutes. Let cool on baking sheets for 3-4 minutes and transfer to cooling trays. Let cool completely before placing in cookie jar. Note: I like the cookies to be light in color, slightly underbaked, as they continue to bake on the sheets after taken out of the oven.
This recipe makes a bunch of cookies, several dozen, depending on the cookie scoop size of your choice.
My Tip: I like fresh cookies and not ones that have sat in a container for days or baked up and in the freezer for weeks or months. When I whip up a batch, I will bake one cookie sheet worth and freeze the rest into scooped balls before baking. Some people get nervous about this because the eggs have not been cooked. I have had no issues in the 30 plus years I've been making these cookies because I freeze them right away. When I need to replenish the cookie jar, I just take out as many cookies as I want to bake, thaw in the refrigerator till softened and than bake them. How wonderful to have fresh baked cookies, just like Sweet Martha's at the fair!