Page 9 - Reedley Exponent 12-20-18 E-edition

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Section | Thursday, December 20, 2018 www.reedleyexponent.com
2018 cookie contest winners announced
Ingredients:
1 cup butter, softened
3⁄4 cup sugar
3⁄4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 1⁄4 cup our
1 teaspoon baking soda
1 teaspoon salt
4 cups semi-sweet chocolate chips
Julia Thompson, 9
By Juanita Adame
Juanita@midvalleypublishing.com
Julia Thompson, 9, said that when she entered her "Browned But- ter Pizzelles with Chai Spice" cook-
them into the contest didn't go quite as smoothly.
"I tried to make this recipe last year," said William. "And it didn't work because the marshmallows were not frozen and we put them in the oven at 350 degrees and it's sup- pose to be at 400 degrees, and so the marshmallows busted open."
After the initial disaster, William said he didn't even bother tasting the cookies, however he was determined to make the recipe work no matter how long it took.
"This year, I changed up a few things to make sure it didn't happen again," he said. "I put less time on the oven, and they actually messed
Christmas at St. LaSalle School
Photo Contributed
ABOVE: Students at St. LaSalle Schools held their annual Christmas program on Dec. 9, and performed the story of the birth of Jesus, as well as a number of holiday songs (left) for those in attendance.
Photos Juanita Adame / The Exponent
ABOVE: Jim Mulligan (center) posed for photos with his family on Dec. 11 after he was sworn in with the Kings Canyon Unified School District School Board.
LEFT: Superintendent John Campbell, at right, swearing in Jim Mulligan.
Browned Butter Pizzelles with Chai Spice
Cookie dough:
Chocolate-Coconut Cookies
Topping
1⁄2 cup butter
3 large eggs
1 vanilla bean halved with seeds removed 3⁄4 Cup granulated sugar
1 1⁄2 cups all-purpose our
1 Tablespoon baking powder
1⁄4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon allspice
1/8 teaspoon ground nutmeg
1 teaspoon cornstarch
1 teaspoon salt
Powered sugar for dusting
8 oz melted white chocolate
Directions:
1. Preheat pizzelle maker.
2. In a sauce melt butter. Cook butter until light brown with a nutty aroma. Cool.
3. Whisk together eggs and sugar until light and uffy. Add the vanilla bean seeds.
4. In a medium bowl stir together our, baking powder, spices, cornstarch, and salt. Add our mixture to egg mixture stirring to combine. Mix in melted brown butter until combined.
5. Spoon 1 tablespoon butter onto pizzelle maker and bake for one minute. Repeat with remaining batter. Trim the sides.
6. Coat one side with white chocolate. Dust other side.
Dough:
ies into this years cookie contest, she was not expecting to win.
"I thought I was going to lose," said Julia. "I thought I was going to get fourth place, when I found out I got first place I was super proud, and so happy."
Julia's mom, Nia Thompson, said the recipe for the brown butter piz- zelles came from a cookbook the family has.
The [original pizzelle] recipe only had one spice," said Nia. "So, we went to another part of the book to get the chai spice, so she measured all that out and put it in the mix as well."
Julia's favorite part of the whole process? "My favorite part of mak- ing these cookies was putting the batter in the machine so they could all mix together."
For her older brother, William, the process of baking and finish- ing his cookies just in time to enter
Ingredients:
Chocolate Marshmallow Clouds
“When I found out I won first place, I was super proud and so happy."
- Julia Thompson, 9 First Place Winner
3 cups all-purpose our
2/3 cup unsweetened cocoa powder 1/2 teaspoon baking soda
1 cup white sugar
1 cup light brown sugar, rmly packed
Directions:
Preheat oven to 400 degrees.
Place balls on ungreased baking sheets 2 inches apart. Bake 8-10 minutes. Cool on pan 2 minutes, then transfer to a cool at surface.
up again this year. But, I didn't give up, I tried it again with the rest of the batter and it finally worked."
William said the important de- tail in his "Chocolate Marshmallow Cloud" recipe was to make sure the marshmallows were frozen.
"Or else, they'll blast open," said Julia with a laugh.
The siblings said they enjoy bak- ing and make it a point to enter the cookie contest every year.
1 cup salted butter, softened
2 large eggs
2 teaspoons pure vanilla extract
2 cups, 12 oz. miniature semi-sweet chocolate chips
8 oz. miniature marshmallows, frozen
1 egg
1 can of evaporated milk 2/3 cup sugar
1⁄4 cup butter, cubed
1 1⁄2 cups coconut
1⁄2 cup walnuts
In mixing bowl cream butter and sugars, add eggs, vanilla. Combine our, baking soda, salt in a different bowl. Combine both. Stir in the chocolate chips last. Bake at 350 for 8-10 minutes. Let cool and add topping and drizzle remaining chocolate chips (melt till smooth in microwave).
Topping: In a sauce pan combine egg, milk, sugar, and butter. Cook over med-low for 10-12 minutes. Then stir in coconut and walnuts.
By Juanita Adame
Juanita@midvalleypublishing.com
For those who love the taste of coconut, chocolate and walnuts, Parlier resident, Victoria Telles said her 'Chocolate Coconut Cookie' will indulge each and every one of those cravings.
"I found the recipe in our church cookbook," she said. "I was a teen back then when I came across it. It was called an award-winning recipe then, and apparently, it is still win- ning."
Although, she doesn't take full credit for creating the original rec- ipe, Telles said she has worked in a few of her ingredients to better mix the flavors.
"Our pastor's wife entered the recipe in the cookie contest back in the early 2000s, and it won back then, too," she said. "I've been making this cookie recipe every year, we love them. And, yes, I've tweaked it a few times, added stuff here taken stuff there but it always
Victoria Telles
comes out really good. The combi- nation for these flavors of the coco- nut, the walnuts and the chocolate is perfect, it's the mix of all the flavors that we love."
She added that her 4-year-old son is the reason behind the cookies. "My inspiration for making these cookies and continuing to make the cookies is my 4-year-old son, he said 'Mommy these are the best cookies ever.' " She plans to use her winnings to contribute to her grocery budget. and said the timing was perfect.
Mulligan is now part of KCUSD board
Contributed
Jim Mulligan was sworn in as the newest member of the Kings Canyon Unified School District Governing Board at the Tuesday, December 11 board meeting. Mul- ligan is filling the board position previously held by Connie Brooks.
Mulligan is a resident of Reedley
and works at Reedley College as the Coordinator of Tutorial Services.
Prior to his time at Reedley Col- lege, he held positions as an Ag teacher at Reedley High School (RHS), and taught adult school and ESL in Selma and Caruthers.
He is married to a Reedley na- tive and Reedley High School alum, Kristi and has five children. Three
of his children are currently in col- lege and two attend.
Mr. Mulligan said, “I have always been interested in educational policy anddecisionmaking. Iwantedtobe part of the team that helps guide the district. I am keenly interested in
See KCUSD page B2
Reedley (Fresno County) CA 93654
William D. Thompson, 12