Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
I've been trying to publish recipes in the order they were received, so if you have not seen your recipe yet, hold tight; there were lots of recipes shared after Idea Alley took its short break in July.
Thank you to everyone who submitted recipes for cowboy cookies. Many of the recipes were quite similar to one another or were for cookies very different from the one sought by Anonymous in Oklahoma, who was looking for cookies like the ones sold by the long-closed Koehler's Bakery in North Little Rock.
This last recipe (I think it's time we let the cowboys get some rest) is from Lou Hamm.
"I don't know if this is like the Koehler Bakery cookies, but they are good. My sister was married to the old Mr. Koehler's nephew, so I knew Uncle Walt [Walter] quite well," Hamm writes.
Cowboy Cookies
1 cup butter, softened
1 cup white sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups oats
2 cups slightly crushed cornflakes
1 cup shredded coconut
1 1/2 cups chocolate chips
Heat oven to 350 degrees.
Cream together the butter, sugars, eggs and vanilla.
In a separate bowl, sift together the flour, baking powder, baking soda and salt.
Fold flour mixture into butter-egg mixture.
Stir oats, cornflakes, coconut and chocolate chips into flour mixture.
Drop dough by large spoonfuls onto greased cookie sheets. Bake 8 to 10 minutes or until lightly browned.
One of the great things about living in Arkansas is our temperate weather means one can enjoy iced coffee year-round.
Cold brew coffee is made by steeping ground coffee in cold water for 12 to 24 hours and straining or filtering the grounds from the concentrated brew. Several manufacturers make cold brew systems, but I've had good luck using a large bowl, fine-mesh sieve and regular paper coffee filters.
The following recipes are from Bill Hirst and Pat Harrelson.
"My husband has developed two recipes for use with cold brew coffee that we use all the time in warm weather," Harrelson writes. "We always use decaffeinated coffee and unsweetened almond milk that is only 30 calories per serving."
Iced Coffee
1 cup almond milk
¼ cup cold brew coffee
1 packet Splenda or preferred sweetener
Combine almond milk, coffee and sweetener. Serve over ice.
Makes 1 drink.
Coffee Icee: Fill an ice cube tray with almond milk and freeze. Empty the frozen cubes into a blender and add ¾ cup cold brew coffee, 1 ¼ cups almond milk, 2 tablespoons granulated Splenda (or to taste). Blend until smooth. You may need to stop and stir the mixture a bit to make sure all the frozen cubes break up. Pour into two large glasses and add a long teaspoon and a large straw. Makes roughly 4 cups depending on ice cube size.
REQUESTS
• Marinated Black-Eyed Pea Salad like Dixie Cafe's for Ruth Douglass.
• Arkansas Union (UAF) Cinnamon Rolls from the 1960s, Hotel Sam Peck Meatloaf with Creole Sauce and Mary Maestri vinaigrette salad dressing for John Shelby.
Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:
Please include a daytime phone number.
Food on 10/07/2015