Detroit Weekly (Detroit, Tex.), Vol. 33, No. 37, Ed. 1 Thursday, May 15, 2014 Page: 3 of 6
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Page 3
May 15, 2014
All
Country Cooking
By Liz Irwin
Our cook this week
is one of America’s fa-
vorites..........chocolate
chips! Did you know that
today, May 15, is National
Chocolate Chip Day! Ev-
eryone who loves chocolate
can relate to chocolate chips
in many forms..........to-
day they not only come in
the original size, but they
can be found in the mini’s
and the oversize chocolate
chips along with an assort-
ment of flavors!
This reminds me of a sto-
ry about one of our neigh-
bor boys. He stopped by
to visit one day and I had
just made some chocolate
chip cookies, fresh out of
the oven! I invited him to
try one and he said, “do
they come out of that blue
package like my mom buys
at the store!” The wonders
of Chips Ahoy!!!!!
Originally, chocolate
chips were made of semi-
sweet chocolate, but today
there are many flavors.
These include bittersweet
chocolate chips, peanut
butter chips, butterscotch
chips, mint chocolate chips,
white chocolate chips, dark
chocolate chips, milk choc-
olate chips, and white and
dark swirled chocolate
chips.
Chocolate chips were in-
vented in 1933 when Ruth
Graves Wakefield of the
Toll House Inn in the town
of Whitman, Massachusetts
added cut-up chunks of a
semi-sweet Nestle choco-
late bar to a cookie recipe.
The cookies were a huge
success, and Wakefield
reached an agreement with
Nestle to add her recipe to
the chocolate bar’s packag-
ing in exchange for a life-
time supply of chocolate.
Initially, Nestle included
a small chopping tool with
the chocolate bars, but in
1939 they started selling
the chocolate in chip (or
“morsel”) form. The Nestle
brand Toll House cookies is
named for the inn. So you
can take this bit of infor-
mation and your chocolate
chips to the kitchen and get
to cooking! lizrwin@hot-
mail.com or tppub@l star-
net, com
MINT CHOCOLATE
CHIPPIE-so easy......just
three ingredients!
CHOCOLATE CHIP
MUFFINS-double the
batch and keep them in the
freezer for later.......if you
can!
LOT’S OF CHOCO-
LATE CHIP BROWN-
IE S-these are loaded with
chocolate!
CHOCOLATE CHIP
CAKE-if you love choco-
late.......you will love this
one!
CHOCOLATE CHIP
COCONUT COOK-
IES-crispy and delicious
for all to enjoy!
CHOCOLATE CHIP
KRISPIES-potato chips
and vinegar with chocolate
chips........who knew!
ft
Chocolate Chip Day
May 15,2014
ft
Mint Chocolate Chip Pie
6 to 8 c. mint chocolate
chip ice cream, softened
1 chocolate crumb crust
(9”)
2 oz. semisweet chocolate,
chopped
Spoon ice cream into
crust. In a microwave-safe
bowl, melt chocolate; stir
until smooth. Drizzle over
ice cream. Freeze for 6-8
hours or overnight. Remove
from the freezer 15 minutes
before serving. Pie may be
frozen for up to 2 months.
Yield: 6-8 servings.
Chocolate Chip Muffins
2 c. all-purpose flour
1/2 c. sugar
1 This baking powder
1/2 t. salt
1 egg
3/4 c. milk
1/3 c. vegetable oil
3/4 c. miniature semisweet
chocolate chips
In a large bowl, combine
the first four ingredients. In
a small bowl, beat egg, milk
and oil. Stir into dry ingre-
dients just until moistened.
Fold in chocolate chips.
Fill greased or paper-lined
muffin cups three-fourths
full. Bake at 400° for 18-20
minutes or until a toothpick
comes out clean. Cool for 5
minutes before removing to
a wire rack. Yield: 1 dz.
Lot’s of Chocolate Chip
Brownies
1-1/2 c. sugar
2/3 c. butter, cubed
1/4 c. water
4 c. (24 oz) semisweet
chocolate chips, divided
4 eggs
2 t. vanilla extract
1-1/2 c. all-purpose flour
1/2 t. baking soda
1/2 t. salt
Confectioners' sugar
In a large heavy sauce-
pan, combine the sugar,
butter and water; bring to
a boil, stirring constantly.
Remove from the heat; stir
in 2 cups chocolate chips
until melted. Cool slightly.
In a large bowl, beat eggs
and vanilla; stir in choc-
olate mixture. In another
bowl, mix the flour, baking
soda and salt; gradually add
to chocolate mixture, mix-
ing well. Stir in remaining
chocolate chips.
Spread into a greased
13”x9” baking pan. Bake
at 325° for 35-40 minutes
or until a toothpick inserted
in center comes out clean.
Cool completely in pan on
a wire rack. Sprinkle with
confectioners' sugar. Cut
into bars. Store in an air-
tight container. Yield: 3 dz
Chocolate Chip Cake
1 c. shortening
2 c. sugar
4 oz unsweetened choco-
late, melted and cooled
2 t. vanilla extract
5 eggs
2-1/4 c. cake flour
11. baking soda
11. salt
1 c. buttermilk
2 c. (12 oz) semisweet
chocolate chips
FROSTING:
2/3 c. butter, softened
5-1/3 c. confectioners' sug-
ar
1 c. baking cocoa
1 c. milk
2 t. vanilla extract
In a large bowl, cream
shortening and sugar until
light and fluffy. Add choc-
olate and vanilla; mix well.
Add eggs, one at a time,
beating well after each ad-
dition. Combine the flour,
baking soda and salt; add to
creamed mixture alternate-
ly with buttermilk. Fold in
the chocolate chips. Pour
into three greased and
floured 9” round baking
pans. Bake at 350° for
30-35 minutes or until a
toothpick inserted near the
center comes out clean.
Cool for 10 minutes be-
fore removing from pans
to wire racks to cool com-
pletely. For frosting, in
a large bowl, cream but-
ter until light and fluffy.
Combine sugar and cocoa;
add to creamed mixture
alternately with milk. Add
vanilla; beat well. Spread
frosting between layers and
over top and sides of cake.
Yield: 12 servings.
Chocolate Chip Coconut
Cookies
1/2 c. butter, softened
3/4 c. sugar
1 egg
1/2 t. coconut extract
1 c. plus 2 This all-purpose
flour
1/2 t. baking soda
1/2 t. salt
1 cup (6 oz) semisweet
chocolate chips
1/2 c. flaked coconut
In a large bowl, cream
butter and sugar. Beat in
egg and coconut extract.
Combine the flour, baking
soda and salt; add to the
creamed mixture. Stir in
chocolate chips and coco-
nut. Drop by rounded ta-
blespoonfuls 2” apart onto
ungreased baking sheets.
Bake at 375° for 11-13 min-
utes or until golden brown.
Remove to wire racks to
cool. Yield: about 1-1/4 dz.
Chocolate Chip Krispies
1 c. butter, softened
1 c. vegetable oil
1 c. sugar
1 c. packed brown sugar
1 egg
11. vanilla extract
3-1/2 c. all-purpose flour
1 c. quick-cooking oats
11. baking soda
11. cream of tartar
1/2 t. salt
1 This milk
11. vinegar
2 c. (12 oz) semisweet
chocolate chips
1 c. crushed potato chips
In a large bowl, cream
butter, oil and sugars un-
til light and fluffy. Beat
in egg and vanilla. Com-
bine the flour, oats, baking
soda, cream of tartar and
salt; gradually add to the
creamed mixture and mix
well. Combine milk and
vinegar; add to creamed
mixture. Stir in chocolate
chips and potato chips.
Drop by tablespoonfuls 2”
apart onto ungreased bak-
ing sheets. Bake at 350°
for 12-15 minutes or until
golden brown. Remove to
wire racks to cool. Yield:
about 8 dz.
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Q ‘Remembe
Mama
Crows Feet Chronicles
My mother was a frisky,
5'2”, New England chick
who grew up in Hartford,
Connecticut. She was full of
vim and vigor and brought
her ready stash of witty
comebacks and wise sayings
to Texas in 1943.
Mama had definite opin-
ions about how to relax.
Her idea of a quiet evening
that involved guests was to
watch Johnny Carson on
TV, listen to an A1 Jolson
record, or pull taffy. All of
the above involved taking
off her shoes. Relaxing at
home without company be-
gan with taking off her gir-
dle. Don't assume that an
intimate evening at home
WITH Daddy and WITH-
OUT her girdle meant any
shenanigans. If Daddy took
off his clothes, it was only
so Mama could iron a fresh
crease in his trousers.
Mama was thrifty. As
Daddy used to say, “Your
mother is as tight as Kate
Smith's garter.” There were
certain things that Mother
never threw away, because
they could come in handy
later: ribbon and wrapping
paper from gifts, brown pa-
per bags, used aluminum
foil, corrugated cardboard
packing inserts, excelsior,
rags, applesauce jars, soup
cans, mailing tubes, and any
kind of string.
“I'm glad to say I won't be
needing a new winter coat
this year after all,” my moth-
er said one year.
“Oh? How's that?” asked
Marie, Mama's friend.
“I glued the Woman's
Section of the Sunday pa-
per inside the lining of my
old one, and now it's warm
as toast,” Mama announced,
proudly.
My mom had definite
ideas about education. She
By Cindy Baker Burnett
said to my brother, Tim,
“I just want to tell you that
your father and I have decid-
ed not to interfere. We have
concluded that you should
do whatever you want to
do, if you really want to do
it. Whatever you want to
do will be perfectly all right
with us, so long as it makes
you happy. You could be
even a blacksmith, if that
is what would make you
happy. The only important
thing, after all, is that you
should do what makes you
happy.”
“OK,” said Tim.
“Your father and I think,
though, that you would be
happiest if you would be-
come a doctor, a lawyer, or
a C.P.A.” Mama figured
that if Tim studied medicine,
law, or accounting, then my
sister Kathy and I should
study ballet, French, tap
dancing, piano, or anything
else that would enable us to
meet nice young men.
No matter what, my
mother was a philosopher
whenever something good
happened and whenever
something bad happened.
When it was bad, she quick-
ly pointed out the fortunate
aspects.
“Mama! Mama!” I
screamed, running into the
house.
“What's the commotion?”
“Those bad boys ran off
with my skate key!”
“Those bad boys ran
off with your skate key?”
Mama asked. “You should
be grateful they didn't also
cut your throat.”
Whenever anything good
happened, Mama pointed
out the unfortunate aspects
of the situation. “Mama,
I made high school twirl-
er!” my sister announced
one day, as she ran into the
house, clutching the judges'
score card.
“You made high school
twirler? Very nice. The cos-
tumes alone will send us to
the poorhouse.”
Mother had a classic guilt
technique. She felt it was
important to let her children
hear her sigh every day. She
figured that if she didn't
know what we'd done to
make her suffer, we would.
She must have done an in-
tensive study of the Dristan
commercials on TV. No
doubt, she paid particular
attention to the face of the
actor who had not yet tak-
en Dristan. She studied the
squint of the eyes, the fur-
row of the brow, the down-
ward curve of the lips—the
pained expression which
could only come from eight
clogged sinus cavities or se-
vere gastritis. Surely, she
practiced the facial expres-
sion in front of a mirror sev-
eral times a day. She always
kept the edge of a plain linen
handkerchief tucked around
the index finger to facilitate
tear-dabbing. If we asked
her what was wrong, she'd
reply, “I'm fine; it's noth-
ing at all. It will go away.”
Then she gave the on-cue,
all-too-familiar, thirteen-syl-
lable sigh.
If someone were brutally
honest, Daddy would say,
“You be Frank and I'll be Er-
nest.” That pretty well de-
scribes Mama. After I was
bom, she tried to console my
older sister Kathy.
“A baby sister is nicer
than a goat. You'll get used
to her.”
Guaranty Bond receives Cornerstone Award
AUSTIN, May 8, 2014 - Hie
Texas Bankers Foundation, the
philanthropic ann of the Texas
Bankers Association, presented
a Cornerstone Award to Guar-
anty Bond Bank, N.A., Mount
Pleasant, for its Guaranty Gives
Back and the 100 Hour Chal-
lenge. Hie award was accepted
today by Gene Erwin, senior
vice president of retail banking,
at the Texas Bankers Associa-
tion’s 130th Annual Convention
held in Colorado Springs, Colo.
In celebration of Guaranty Bond
Bank’s 100 year anniversary,
each employee was challenged
to give back 100 hours of com-
munity service in 2013. Bank
employees volunteered more
than 16,000 hours to local food
pantries, clothing and blood
drives, church events and lo-
cal schools, the Rotary Club,
Girl Scouts of America, Moth-
ers Against Drunk Driving and
many more organizations.
As employees realized the dif-
ference they could make in the
lives of others, some began their
own personal challenge to reach
200, 300 or even 500 hours of
service. One volunteer reached
594 hours of service.
This is the 12th year
the Texas Bankers Foundation
has recognized Texas banks for
their outstanding community
involvement through the Cor-
nerstone Award competition.
Projects have included neigh-
borhood and housing develop-
ment, small business and indus-
trial development, main street
revitalization, community cele-
brations and support of music or
theater programs.
Serving Texas bankers
since 1885, the Texas Bankers
Association is the largest and
oldest state bankers association
in the nation.
Support Your
Volunteer Fire &
Rescue, they are
always there for
you!
Elizabeth Flick of Blossom receives here Paris
Junior College diploma Friday evening at Noyes
Stadium.
Dustin Allen
Presi den t/CED
dustinafieninc@yatioa. cam
Oust in Alien incorporated
P.O. Box 369, Bogata, TX 75417
(903)632-0135 (903)782-2120 or
(903)782-2113 Fax (903)632-0137
WE PROVIDE:
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Nichols, Nanalee & Nichols, Thomas. Detroit Weekly (Detroit, Tex.), Vol. 33, No. 37, Ed. 1 Thursday, May 15, 2014, newspaper, May 15, 2014; Deport, Texas. (https://texashistory.unt.edu/ark:/67531/metapth852831/m1/3/: accessed April 18, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Red River County Public Library.