Skip to comments.Presidential candidates' wives cook up cookie competition
Posted on 06/16/2004 1:31:53 AM PDT by kcvl
Wed, Jun. 16, 2004
Presidential candidates' wives cook up cookie competition
BY THE ASSOCIATED PRESS
The presidential race is in high gear and its influence is being reflected even in the very specialized sphere of cookie baking.
For its 2004 Election Cookie Cook-Off, Family Circle magazine is publishing two recipes from candidates' wives in its July 13 issue.
The competing munchables are Laura Bush's oatmeal-chocolate chunk cookies, and Teresa Heinz Kerry's pumpkin spice cookies. Home bakers are invited to put them to the taste test and vote for their favorite. Recipes on 3C.
"We're delighted that Laura Bush and Teresa Heinz Kerry are putting their cookie recipes into the running for our fourth election competition," said Susan Ungaro, Family Circle's editor in chief.
The magazine first invited wives of presidential hopefuls to submit cookie recipes for publication in 1992, calling on readers to vote for their preferred recipe. The magazine says cookie cookoff results have predicted the presidential winners since then.
Family Circle says home cooks may cast their cookie ballots on a postcard postmarked by Aug. 1, addressed to: Family Circle Cookie Cook-Off, Dept. MJ, 375 Lexington Ave., New York, NY 10017.
Readers can also vote online at:
The magazine says results will be announced in the Nov. 9 issue.
Laura Bush's Oatmeal Chocolate Chunk Cookies
1 1/2 cups (3 sticks) butter, at room temperature
1 cup sugar
1 1/2 cups light-brown sugar
1 tablespoon vanilla
3 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
3 cups quick oats (not old-fashioned)
2 cups chopped walnuts
1 1/2 packages (8 ounces each) chocolate chunks (3 cups)
2 cups coarsely chopped dried sour cherries
Heat oven to 350°. With electric mixer, cream butter and both sugars. Beat in eggs one at a time, then beat in vanilla. Add flour, baking powder, salt, cinnamon and oats; slowly beat until blended. Stir in walnuts, chocolate and cherries. Drop by tablespoonfuls onto cookie sheet covered with parchment paper. Bake at 350° for 12 to 15 minutes, until golden brown. Makes about 8 dozen.
Teresa Heinz Kerry's Pumpkin Spice Cookies
1 cup (2 sticks) butter, at room temperature
1 cup sugar
1 cup canned pumpkin puree (from 15-ounce can; do not use pumpkin pie filling)
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1 cup chopped walnuts
1 cup raisins
Heat oven to 375°. With electric mixer, cream butter and sugar. Beat in egg, pumpkin and vanilla. Sift together flour, baking powder, salt, cinnamon and allspice. Stir into pumpkin mixture. Stir in chopped walnuts and raisins. Drop by tablespoonfuls onto a well-greased cookie sheet and bake at 375° for 12 to 15 minutes, until golden on edges. Makes about 5 dozen.
I'm not a real fan of pumpkin anything, so Mrs. Kerry's cookie recipe doesn't appeal to me.
Not too sure about chocolate chunk in oatmeal cookies either.
Laura used to have a really good cookie recipe on the White House website. Cowboy Cookies, I think.
She has some wonderful recipes on there.
Smoked shrimp with Mango salsa
Baked potato soup
It's worth checking the website out. I can't remember where they are exactly, but I found them before by entering "recipe" into the search function.
I'm surprised one of the ingredients in TAH-RAY-ZUH's cookies isn't Botox.
Laura Bush's Cowboy Cookies
3 sticks butter
1-1/2 cups sugar
1-1/2 cups brown sugar
1 tbsp. vanilla
3 cups flour
1 tbsp. baking powder
1 tbsp. baking soda
1 tsp. salt
1 tbsp. cinnamon
3 cups chocolate chips
3 cups oats
2 cups coconut
2 cups pecans
Cream butter and sugars. Add eggs and vanilla, Beat. Add dry ingredients until blended. Stir in remaining ingredients. Bake at 350 degrees for 10-12 minutes.
Baked Potato Soup
6 cups left over mashed potatoes
2 tbsp. butter or margarine
1 medium onion, diced 1/2 lb. of bacon, diced, cooked and drained well (freeze bacon for easier cutting)
1 large red pepper, diced
2 cups sharp cheddar cheese, grated 1/2 cup chives, minced
4 tbsp. sour cream aprox.
2-3 cups of whipping cream, half and half or milk Kosher salt & fresh ground pepper to taste
In a large soup pot, saute onions and red pepper over medium heat in 2 tablespoons butter until onions are clear. Add bacon, potatoes and whipping cream to desired consistency. Skim milk or chicken stock may be used to reduce calories. Salt and pepper to taste. Serve with a garnish of a dollop of sour cream, grated cheese and chives.
4 Lemons, juiced
7 Shallots, chopped fine
1t. Black pepper
1 Jalapeno, seeded and chopped fine
1/2 Bunch cilantro, chopped
Blend all ingredients with hand mixer
Ah, yes. Cowboy cookies. Thank you for posting that.
These cookies are great.
Oh, good idea! I see you are posting all of her recipes.
I recommend them. They are all really good.
1-1/4 cups pinto beans, soaked overnight and drained
1 tsp. salt
1 bay leaf
1 tsp. dried oregano
1 lb. tomatoes, fresh or canned, peeled,
seeded, and chopped; juice reserved
2 ancho chilies
1 lb. mixed summer squash
4 ears corn (about 2 cups kernels)
1 tsp. ground cumin
1/2 tsp. ground coriander
2 tbsp. corn or vegetable oil
2 yellow onions, cut 1/4 inch squares
2 cloves garlic, finely chopped
2 tbsp. red chili powder, or more to taste
8 ozs. green beans, cut into 1-inch lengths
4 ozs. jack or muenster cheese, grated
1/2 bunch cilantro leaves, roughly chopped
Whole cilantro leaves for garnish
Cook the pre-soaked beans for about 1 to 2 hours in plenty of water with the salt, bay leaf and oregano. Remove them from the heat when they are soft but not mushy, as they will continue to cook in the stew. Drain the beans, and save the broth. Prepare the tomatoes. Open the chili pods and remove the seeds and veins; then cut the chilies into narrow strips. Cut the squash into large pieces. Shave the kernels from the corn.
Heat the oil in a large skillet, and saute the onions over high heat for 1 to 2 minutes. Lower the heat, add the garlic, chili powder, cumin and coriander and stir everything together. Add a little bean broth, so the chili doesn't stew for 5 minutes. Stir in the squash, corn, green beans, and chili strips along with the cooked beans and enough broth to make a fairly wet stew. Cook slowly until the vegetables are done, about 15 or 20 minutes. Taste the stew and adjust the seasoning. Stir in the cheese and chopped cilantro, and garnish with whole leaves of cilantro. Serve with cornbread or tortillas. A great one-dish meal if you have a garden or have just visited the Farmer's Market.
It seems she likes her food HOT. lol!
Smoked Shrimp with Mango Salsa
24 shrimp (21-25 size), smoked or herb grilled, split lengthwise
2 diced mangos, very ripe
1 jalapeño chile, diced
1 cucumber, peeled, seeded and diced
1/2 red bell pepper, finely chopped 1/4 red onion, finely chopped
1 Tbsp minced ginger
1/4 cup chopped cilantro
4 Tbsp lime juice
1 Tbsp brown sugar
Dice all vegetables and fruit. Combine with remaining ingredients and adjust seasonings to taste. Puree 1/6 of the mixture to make spread.
Cut bread rounds and oven dry or toast. Spread puree mixture over bread rounds.
Top each round with 1/2 shrimp and some of un-puree salsa. Garnish with scallions and cilantro leaf. Makes approx. 48 tea sandwiches.
That's good ole Texas cooking!
1 cup all-purpose flour
1 tsp baking soda
1/2 tsp ground cinnamon
2 eggs (room temperature)
3/4 cup canola or sunflower oil 1 tsp vanilla
1 cup sugar
11/2 cup shredded carrot
1/2 cup coarsley chopped pecans
Preheat oven to 350 degrees. Line 12 muffin molds with paper cup liners. Combine flour, baking soda and cinnamon in a medium bowl. Place the eggs, oil, vanilla and sugar together in a mixing bowl. Whisk for about 5 minutes. Stir in flour mixture until combined. Stir in carrots and pecans. Fill cups 3/4 full. Bake until a toothpick inserted into the center of a muffin comes out clean (approx 18-20 minutes). Cool in pan for about 5 minutes and invert the muffins into a rack. Makes 12 muffins.
Laura Bush's Cornbread Stuffing
1/2 C. vegetable oil
2 C. stone-ground cornmeal
2 C. flour
2 T. baking powder
4 t. sugar
salt to taste
2 eggs, beaten
2 C. whole milk or 1 cup milk and 1 cup water
3 C. chopped onion
3 C. chopped celery
1/2 lb. unsalted butter, divided
1 T. olive oil
1/2 to 1 C. fresh sage, chopped
ground black pepper to taste
3 C. turkey stock
To make cornbread, heat oven to 450°F. Heat vegetable oil in 9 x 13-inch metal baking pan in oven until very hot. In a large bowl, combine cornmeal, flour, baking powder, sugar and salt. Stir in eggs and milk; then pour hot oil into batter and mix. Pour into the pan; bake 20 to 25 minutes or until golden.
To make the dressing, reduce oven temperature to 350°F. Crumble cornbread into a large bowl. Sauté onion and celery in 12 tablespoons butter and the olive oil until soft; add to cornbread. Add sage, salt and pepper to cornbread mixture; place in a 9 x 12-inch glass baking dish.
Melt remaining 4 tablespoons butter; drizzle over cornbread. Spoon turkey stock over cornbread. (Dish can be prepared a day or two in advance up to this point. Refrigerate, then bring to room temperature before baking.) Cover with foil, and bake 20 minutes; remove foil, and bake another 10 minutes, until brown. If dressing seems too dry, drizzle with more stock and butter.
Makes 12 to 14 servings.
I'm partial to pumpkin pie with whipped cream, but that's the only way I'll eat pumpkin. All other squash is NOT food, as far as I'm concerned.
I also consider oats/oatmeal horse fodder, but in deference to Mrs. Bush, I'm going to try her cookies. Perhaps I'll find a use for the 20 lb bag of oatmeal my tenant wanted, then stopped eating because his Dr. told him to eat differently.
Long story, and you don't want or need to hear it..........
Barbara Bush's BBQ Chicken
1 2 1/ 2 to 3 lb. broiler-fryer chicken quartered
3 tablespoons lemon juice
1 tablespoon cooking oil
1 teaspoon salt
1 /2 teaspoon ground black pepper
1 clove garlic, minced
2 1 /2 cups water
1 cup coarsely chopped onion
1 /2 to 3 /4 cup sugar
1 /2 cup butter or margarine
1 /3 cup yellow mustard
1 /4 cup cider vinegar
1 /2 teaspoon ground black pepper
2 1 /2 cups catsup
6 to 8 tablespoons lemon juice
1 /2 teaspoon ground red pepper
In a saucepan, combine water, onion, sugar, butter, mustard, vinegar and 1 /2 teaspoon pepper. Bring to boiling, reduce heat. Simmer, uncovered, for 20 minutes. Stir in catsup, Worcestershire, 6 to 8 tablespoons lemon juice, and red pepper. Return to boiling; reduce heat. Simmer, uncovered for 50 to 60 minutes or until reduced to about 4 cups.
Meanwhile, drain chicken, discarding marinade. In a grill with a cover, arrange preheated coals around a drip pan. Test for medium heat above the pan. Place chicken, bone side down, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until chicken is done. Brushing often with barbecue sauce the last 10 minutes of grilling.
To serve, pass around additional barbecue sauce with chicken.
Makes 4 servings
Barbara Bush's Mushroom Quiche
1 unbaked 9-inch pie crust
3 T. unsalted butter
1 1/4 lb. mushrooms, sliced
3 green onions, minced
1 garlic clove, minced
3 shallots, minced
1 3/4 tsp. oregano
1 3/4 tsp. basil
1 1/4 tsp. salt
3/4 tsp. marjoram
1/4 tsp. black pepper
1/4 tsp. thyme
1/2 tsp. dry mustard
3/4 C. skim or whole milk, or half-and-half
Pre-bake the pie shell until golden brown and then glaze with an egg white and/or mustard before filling. Then put pie on top of cookie sheet or baking sheet on lower 1/3 part of oven. This will keep crust from getting soggy.
Position rack in lower 1/3 of oven and preheat to 375 degrees F.
Melt butter in large skillet over medium-high heat. Sauté the mushrooms, onions, garlic, and shallots together. Stir in seasonings and cook 2 minutes until liquid is evaporated. Let cool 5 minutes.
In a medium bowl combine eggs with milk or cream and beat well. Stir in mushroom mixture and pour into pie crust. Bake until filling is puffed, set and starting to brown about 35 to 45 minutes.
YIELD: 6 Servings
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