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Posted August 8, 2012 | comments Leave a comment

Neighborhood notes: Shenandoah

Card shower
A card shower is being planned for Herbert and Sarah Walker, of Shenandoah County, who will celebrate their 69th anniversary on Sunday in Myrtle Beach, S.C.

Send cards to 274 Burchwood Lane, Myrtle Beach, SC 29588.

Schools' top chefs
Beverly Polk, Karol Kolb and their "delicious, nutritious" oatmeal raisin cookies were a part of the Top Chef School Fair, held in Richmond, on July 31. The Virginia School Boards Association hosted the Top Chef Fair as a part of the annual VSBA Governor's Conference on Education.

Beverly Polk, food services supervisor for Shenandoah County Public Schools, and Karol Kolb, the floating food service manager, displayed SCPS Far -to-School materials and gave out samples of the oatmeal raisin cookies and copies of their recipe to some of the more than 500 visitors to the fair. Their healthy cookies were prepared with whole wheat flour and applesauce.

Shenandoah County Public Schools' display was one of 15 from school divisions across the commonwealth. All of the displays promoted school divisions' healthy meals programs.

Oatmeal Raisin Cookies, makes 100 servings
In a conventional oven, preheat to 350 degrees, cook for 18 to 20 minutes. In a convection oven cook for 10 to 12 minutes at 325 degrees.
2 cups sugar
2 cups butter
2 cups or 8 large eggs
A cup lowfat milk
2 cups applesauce
4 cups whole wheat flour
2 cups all purpose flour
2 tsp baking soda
2 tsp salt
1 tbsp and 1 tsp ground cinnamon
2 tsp ground nutmeg
3 qt rolled oats
1 qt raisins

Beat sugar and butter with a paddle attachment until smooth and creamy, about five minutes. Add eggs slowly and mix on medium speed for a minute.

Slowly add applesauce and milk. Mix for another minute on a medium speed. Scrape sides of bowl.

Add flour, baking soda, cinnamon, nutmeg and salt. Mix on a low speed until blended, about twwo minutes.

Add oats and raisins, blend for 30 seconds on a low speed. Scrape sides of bowl.

Portion with level No. 30 scoop (2 tbsp) onto greased or lined sheet pan.

Bake until lightly browned

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