Golden Cheese Cookie Quotes

Sarah Cynthia Sylvia Stout Would not take the garbage out! She'd scour the pots and scrape the pans, Candy the yams and spice the hams, And though her daddy would scream and shout, She simply would not take the garbage out. And so it piled up to the ceilings: Coffee grounds, potato peelings, Brown bananas, rotten peas, Chunks of sour cottage cheese. It filled the can, it covered the floor, It cracked the window and blocked the door With bacon rinds and chicken bones, Drippy ends of ice cream cones, Prune pits, peach pits, orange peel, Gloppy glumps of cold oatmeal, Pizza crusts and withered greens, Soggy beans and tangerines, Crusts of black burned buttered toast, Gristly bits of beefy roasts. . . The garbage rolled on down the hall, It raised the roof, it broke the wall. . . Greasy napkins, cookie crumbs, Globs of gooey bubble gum, Cellophane from green baloney, Rubbery blubbery macaroni, Peanut butter, caked and dry, Curdled milk and crusts of pie, Moldy melons, dried-up mustard, Eggshells mixed with lemon custard, Cold french fried and rancid meat, Yellow lumps of Cream of Wheat. At last the garbage reached so high That it finally touched the sky. And all the neighbors moved away, And none of her friends would come to play. And finally Sarah Cynthia Stout said, "OK, I'll take the garbage out!" But then, of course, it was too late. . . The garbage reached across the state, From New York to the Golden Gate. And there, in the garbage she did hate, Poor Sarah met an awful fate, That I cannot now relate Because the hour is much too late. But children, remember Sarah Stout And always take the garbage out!

Loaded my black patent leather bag with sherry, cream cheese (for grammy’s apricot tarts), thyme, basil, bay leaves (for Wendy’s exotic stews—a facsimile of which now simmers on the stove), golden wafers (such an elegant name for Ritz crackers), apples and green pears. I was getting worried about becoming too happily stodgily practical: instead of studying Locke, for instance, or writing—I go make an apple pie, or study the Joy of Cooking, reading it like a rare novel. Whoa, I said to myself. You will escape into domesticity & stifle yourself by falling headfirst into a bowl of cookie batter.

A primary goal of food science is to create products that are more attractive to consumers. Nearly every food in a bag, box, or jar has been enhanced in some way, if only with additional flavoring. Companies spend millions of dollars to discover the most satisfying level of crunch in a potato chip or the perfect amount of fizz in a soda. Entire departments are dedicated to optimizing how a product feels in your mouth—a quality known as orosensation. French fries, for example, are a potent combination—golden brown and crunchy on the outside, light and smooth on the inside. Other processed foods enhance dynamic contrast, which refers to items with a combination of sensations, like crunchy and creamy. Imagine the gooeyness of melted cheese on top of a crispy pizza crust, or the crunch of an Oreo cookie combined with its smooth center. With natural, unprocessed foods, you tend to experience the same sensations over and over—how’s that seventeenth bite of kale taste? After a few minutes, your brain loses interest and you begin to feel full. But foods that are high in dynamic contrast keep the experience novel and interesting, encouraging you to eat more. Ultimately, such strategies enable food scientists to find the “bliss point” for each product—the precise combination of salt, sugar, and fat that excites your brain and keeps you coming back for more. The result, of course, is that you overeat because hyperpalatable foods are more attractive to the human brain. As Stephan Guyenet, a neuroscientist who specializes in eating behavior and obesity, says, “We’ve gotten too good at pushing our own buttons.” The modern food industry, and the overeating habits it has spawned, is just one example of the 2nd Law of Behavior Change: Make it attractive. The more attractive an opportunity is, the more likely it is to become habit-forming.

cookies are slightly golden around the edges and set. Remove cookies from pans; cool completely on wire racks. 6. While the cookies are cooling, make the cream cheese glaze. Mix together the cream cheese, powdered sugar, milk, and extract in a medium bowl. Using a spoon, drizzle the glaze over the cooled cookies. Let cookies sit until glaze hardens up. Serve!

Potato Bake or Party Potatoes Preheat oven to 350 degrees F., rack in the middle position   This is another recipe from Vera Olsen (“Hot Stuff”) who’s engaged to marry Andrew Westcott (“Silver Fox.”)   1/3 cup flour ½ teaspoon baking powder 2 teaspoons salt 1 teaspoon pepper ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon paprika 4 eggs 1 large grated onion ½ cup melted butter (1 stick, ¼ pound) 5 cups frozen hash browns or frozen Potatoes O’Brien 2 cups grated cheese (any kind will do)   Spray a 9-inch by 13-inch cake pan with Pam or other non-stick spray. Mix flour, baking powder, salt, pepper, and seasonings in a large bowl with a fork. Add the eggs and whisk it all up. Stir in the onion, melted butter, grated cheese and potatoes. Dump the mixture into the cake pan, cover it with foil, and bake at 350 degrees F. for one hour. Remove foil, turn the oven up to 400 degrees F., and bake for an additional 15 to 30 minutes, or until the top is crusty and golden brown. If you want to make this into what Vera Olsen calls “Party Potatoes,” take the potatoes out of the oven, let them cool for about ten minutes so that the eggs and cheese hold them together, cut them into serving-size squares, (you can get about 12 from a pan,) transfer the squares to a platter, and top each one with a generous dollop of sour cream and a sprinkling of caviar (or crumbled bacon for those who don’t like caviar.)

CREAM CHEESE PUFFS Hannah’s Note: If you’re not going to serve these right away, you can mix up the cream cheese part and refrigerate it until it’s time to spread it on the crackers.   8-ounce package cream cheese (the firm kind, not the whipped) 2 Tablespoons ( 1/8 cup) mayonnaise (We used Hellmann’s***) 3 Tablespoons minced green onion OR 3 Tablespoons minced dried onion OR 3 Tablespoons minced shallots 1 beaten egg   A box of salted crackers (We used Ritz Crackers and they were great!)   Unwrap the cream cheese and put it in a microwave-safe bowl. Nuke it on HIGH for 30 seconds, or until it begins to soften.   Mix in the mayonnaise and stir until the mixture is smooth.   Mix in the onion. (If you use green onion instead of shallots or dried onion, you can use up to one inch of the stem.)   Mix in the beaten egg.   Lay out the crackers on a broiler pan, salt side up. (We used a disposable broiler pan so we could trash it at Granny’s Attic and we wouldn’t have to carry it back to The Cookie Jar.)   Spread the cream cheese mixture on top of the cracker in a circle that reaches the edges. Mound it slightly in the center. Use about two teaspoons of cheese mixture per cracker.   Position the rack approximately three inches below the coil of the broiler and turn it on HIGH. Broil the crackers (with the oven door open to the first latch so the broiler doesn’t kick on and off) until the cream cheese puffs up and is just starting to turn golden. This should take about 90 seconds if the rack is correctly positioned.   Let cool for a minute or two, so your guests won’t burn their tongues. Transfer the Cream Cheese Puffs to a platter and serve.   Yield: Approximately 2 dozen hot and yummy hors d’oeuvres.  

French Onion Soup Ingredients: 3 lbs onions, sliced into thin rings 2 bay leaves 1 tsp dried thyme 1/4 tsp salt 1/2 stick (1/4 cup) unsalted butter, cut in half 1/4 cup all purpose flour 1/4 cup dry white wine 6 cups beef stock 1/2 day-old baguette 3 tsp butter Onion salt or powder 1 cup grated Gruyere cheese Directions: Cook onions, bay leaves, thyme, salt, and half the butter in a large, heavy pot over moderate heat, uncovered, stirring frequently until onions are very soft and deep golden brown, about 45 minutes. It’s okay if the bottom of the pan browns, as long as it doesn’t burn. The brown “stuff” on the bottom of the pan is the fond, and having lots of it will make your soup taste richer. If it seems as though it may start to brown, turn down the heat. Once the onions are browned and you have lots of fond, add flour and cook for 1 minute, stirring constantly. Add wine and cook 2 minutes, stirring constantly. Add stock and simmer, uncovered and stirring occasionally, for 30 minutes. While soup simmers, put oven rack in middle position and preheat oven to 350º F. Cut the baguette into large cubes and toss with the remaining butter and onion salt to taste. Arrange bread in a single layer on a large baking sheet and toast, turning once, until golden brown, about 15 minutes. They’ll be like large, slightly soft croutons. Remove from oven. Preheat broiler. Put 4 ovenproof soup crocks on a cookie sheet. Discard bay leaves from soup and divide soup among crocks, then top each crock with croutons. Sprinkle Gruyere to cover tops of crocks. Broil 4-5 inches from heat until cheese is melted and bubbly, 1-2 minutes.

20. Cloud Bread Ingredients                  3 cold eggs, separate whites and yolks                  2 oz. cream cheese at room temperature                  1/4 teaspoon cream of tartar                  1 packet stevia Directions               Preheat the oven to 300 degrees. Place rack in center of oven. Line two cookie sheets with parchment paper.               In a medium bowl, beat the egg whites on high with a mixer, adding the cream of tartar. Beat until they form fluffy stiff peaks.               Meanwhile, in a small bowl, whisk the egg yolks with the cream cheese and stevia until smooth then gently fold mixture into the egg whites being sure to not to break down the egg white too much.               With a 1/2 cup measuring cup, scoop the mixture onto the prepared parchment paper in 7-8 even mounds about 4" wide and 3/4" tall allowing 1" between each.               Bake in your preheated oven for approximately 30 minutes. Start checking them for a golden brown tops around 25 minutes to make sure they don't get too brown.               Remove from the parchment and allow them to cool on a wire rack.               Store in an airtight container.

Chili Upside-Down Pie Serves 6 Ingredients 1-1/2 Pounds Ground Beef 1/2 Cup Chopped Onions (1 Cup if you love onions) 1 Tablespoon Chili Powder 1 Small Can of Tomato Paste 1 Small Can of Tomato Sauce 1 Can of Chili Beans 1-1/4 Teaspoons Salt Sliced Jalapenos (optional) 1 Package Corn Muffin Mix (like Jiffy Mix) 1 Egg 1/4 Cup Milk 1 Small Can of Creamed Sweet Corn 2 Cups Shredded Cheddar Cheese Chili Brown ground beef and onions. Drain grease. Add chili powder, salt, tomato paste, and tomato sauce. Cook 30 minutes. Add chili beans and cook 10 minutes. Put meat mixture in 9”x13” pan. Corn Bread: Mix muffin mix, egg, milk, and creamed corn well. Pour over meat mixture. Bake for 25 minutes at 400o F or until golden brown. Let stand 2 minutes and then turn over onto cookie sheet. Top with shredded cheddar cheese and place in turned-off oven until melted.

Scallop Spinach Salad with Bacon FOR THE SALAD: 1 onion 1 teaspoon extra virgin olive oil 6 tablespoons grated Parmesan cheese 6 sea scallops Salt and pepper to taste 3 slices bacon 1 bunch of spinach FOR THE DRESSING: 3 tablespoons good-quality balsamic vinegar 1 teaspoon maple syrup 2 garlic cloves, minced 2 tablespoons extra virgin olive oil Mix the dressing ingredients in a small bowl, adding the oil last, and set aside. Begin by caramelizing the onion, since this will take a while. Slice the onion to the desired thickness (making ⅛-inch slices will prevent them from drying out) and toss with the olive oil in a small bowl. Place in a frying pan over low heat and allow the onion to caramelize for approximately 40 minutes, stirring occasionally. Preheat the oven to 350 ° F. Put a piece of parchment paper on a cookie sheet, top with 6 mounds of grated Parmesan cheese (1 tablespoon for each scallop) and bake until golden brown. Watch closely because it only takes about 5 minutes for these to crisp up! Take the Parmesan crisps out of the oven and set aside. Note: You can caramelize the onions and make the Parmesan crisps the day before—just store in airtight containers overnight. You can use these for other salads as well. Reduce the oven to 250 ° F. Lay the scallops on paper towels, add salt and pepper to taste, and allow to dry thoroughly. While the scallops are drying, cut the bacon into small pieces and crisp them in a frying pan over medium heat. When the bacon is crisp, set it on paper towels to drain. Drain all but 1 teaspoon of the bacon grease from the frying pan and return to the burner over medium heat. When the pan is screaming hot, place the scallops in the pan and sear on both sides until golden brown. Place the scallops in an ovenproof pan (or keep them in an ovenproof frying pan) and place them in the oven for about 6 minutes while you assemble the remainder of the salad. Place the dressing in the bottom of a large salad bowl and top with the spinach, Parmesan crisps, crumbled bacon, and caramelized onions. Toss the salad with the dressing and top with the cooked scallops.

There was a great Christmas feast in the Orangery, where the long wooden tables were groaning with plates of food—golden roast chickens with crackling skins, and crisp hot roast potatoes, and carrots and parsnips covered in honey. There were round loafs of fresh bread studded with candied apples and walnuts, and wheels of cheese as creamy and rich as butter, along with jugs of mulled wine and hot apple cordial. There were platters of sweet cranberry Christmas cake, great tins of spiced Russian biscuits, and a real chocolate log that kept putting out more and more chocolate leaves and berries. The air was full of the smell of roasting chestnuts and vanilla cookies and the dizzying scent of sugar and cinnamon from the French toast