Monday, July 29, 2013

Food 2

In some mission locations, fresh milk is abundant, and probably better and closer to the source than you can get in the states. Here in Cameroon, while there are cows and goats aplenty, drinking the milk is just not done. There is a dairy nearby which produces only yogurt. We eat it. Butter is available... imported, at a high price. But it's Saturday, and we're hungry for a treat and in the mood for some baking. No butter? No milk? No problem!

Groundnut Cookies:
1 1/2 cups flour
1/2 cup sugar
1/2 cup ground-up ground nuts
1 1/2 or 2 teaspoons of baking soda (look for sodium bicarbonate on the shelves)
1/2 teaspoon cinnamon
pinch of salt
2 eggs + 2 egg whites (you could probably just use three eggs, but we happened to have two egg whites left over from lunch: a yummy fritata that was devoured and gone before the camera could be fetched)
3 tablespoons of groundnut oil

preheat your oven to whatever temp it goes to.
mix the cookie dough like you would any other cookie.
get creative with your "baking sheets;"  in our case we used two cake pans, stacked on top of each other to fit into the oven. one of our cake pans is heart-shaped, for some reason. Be sure to switch the stacking position halfway through baking, or one half of your cookies will be a bit burnt on the bottom!
bake them for however long it takes them to be done. cool on... a wire rack? or a cutting board, in our case. eat two before dinner, because you just can't resist, and then keep your children away because you have a double standard.
Full credit for the recipe goes to Logan. She's the brains of our kitchen operation.
These cookies would go perfectly with a glass of milk. I'll just use my imagination, and be thankful we have cooking gas!


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