Marcia Hassel's recipes

  These are big, bold oatmeal cookies that remind me of the ones you find in a glass canister near the cash in a deli. The shortening changes the texture and taste but I just as often make this all-butter and they are still beautiful, oversized oatmeal cookies. 3/4 cup unsalted butter, softened ¼ cup shortening or unsalted butter, softened 1 cup and 2 tablespoons brown sugar, firmly packed ½ cup sugar 1 tablespoon molasses 2 eggs 1 tablespoon pure vanilla extract 2 ½ cups flour 1 ½ cups oatmeal 1 teaspoon cornstarch ¾ teaspoon baking soda ½ teaspoon salt ¼ teaspoon cinnamon 1 ½ cup raisins or chocolate chips 1 cup walnuts, optional Preheat oven to 375 F. Stack two baking sheets together and line the top one with parchment paper. In a mixer bowl, blend the butter, brown sugar, and white sugar until light and fluffy about 3-4 minutes. Add in eggs and vanilla and blend well, scraping bowl often. Fold in the flour, oatmeal, cornstarch, baking soda, salt and cinnamon and blend well. Fold in

  Popcorn “flour” comes from ground popped corn. This loaf smells like a movie theatre lobby (in a good way), toasts like brioche and is the bread I would choose for a tomato cheese or BLT. The final butter basting on the baked bread makes this irresistible while the little flecks of popcorn hulls add a slight nuttiness and bit of fiber.   5 cups popcorn, popped, and then ground in a food processor 1 1/4 cups warm water 3 ¾ teaspoons dry yeast 2 tablespoons sugar 1/4 cup oil 1 tablespoon real or artificial butter extract, optional 2 1/4 teaspoons salt 5 -6 cups bread flour, approximately Finishing Touches Egg wash Cornmeal 2-4 tablespoons salted butter, melted Line a large baking sheet with parchment paper. Set aside. Spray two medium loaf pans or one large one with nonstick cooking spray. Alternatively, you can bake this bread in one big round loaf, free form on the baking sheet. For the popcorn, pop the corn. Pulverize it in batches in the food processor until you have about 2 ½ cups