Sunday, November 9, 2008

Moose Cookies and Yogurt!

Written by Michell Muldoon
It’s All About Balance

For 25 years I have been spending a bit of my summer in the Lakes Region of New Hampshire. Sometime in late July or early August, I pack up the Station Wagon with Kids, DVD’s, some New Jersey Tomatoes and take the long ride through the highways and deep congestion past the mega-metropolis of the Mid-Atlantic region and move slowly, very slowly northward to the open expanse and fresh air of this magnificent state.

After driving forever, I finally get to a place in New Hampshire where the geography changes suddenly, this happens just north of Manchester on 93. There is a hill I drive over and I can not believe my eyes. This is a place where the landscape is strikingly dramatic and requires the visitor to catch a breath. And with that breath, one is filled with the fragrant scent of fresh pine and burning fireplaces from the cool evening before. It has an immediate medicinal effect. Suddenly I become completely aware of another way of living, another state of being and this always comes home to me in New Hampshire.

This state is all about balance, natural balance, the kind we ignore in a world that is too often disconnected and moving way, way, way too fast. This is a state where there is still a sense of family, the welcome hearth, whole grain breads, homemade food, fresh yogurt, penny candy, natural ice cream, wood carving and all things that last and have value over time. This is a state where Moose live and there are Bears and glacial lakes and sometimes even Folk dancing.

As I continue north on 93, heading toward exit 24, the Moose signs become more frequent, but in 25 years I have not had the privilege of a sighting. This year my mission was to spot a moose and celebrate. Sadly the Moose were not seen. But this does not mean they were not manifest. To celebrate 25 years in New Hampshire and the tradition of balance, this recipe from was created in the spirit of New Hampshire. For the Holidays or for any occasion, these whole grain Moose Cookies, served with Stonyfield Yogurt are a nod to a very special balance and a healthy state of mind. Peace be with you and yours during this Holiday Season. Thank you for sharing your magnificent home.

This recipe is easy to make and doesn’t require a cookie cutter. Before the dough is made, download the Moose Cookie template.

2 sticks of softened Butter
1 Egg
1 1/2 cups of Sugar
2 teaspoons of Vanilla
1 1/2 cups of Flour
2 1/2 cups of Quick Oats (grind to a course flour in the blender)
1/2 cup of Almonds (grind to a powder in the blender)
1/2 teaspoon of Cinnamon
1/2 teaspoon of Baking Soda
1/2 teaspoon of Salt

2 dozen dried Plums or Prunes for the muzzle or nose
Chocolate Morsels for eyes


Preheat oven to 350 degrees

Cream butter, egg, sugar and vanilla until the mixture is smooth. Slowly add the other ingredients while stirring constantly. When the dough is done it will be dry and a little like clay. Slide the Moose template under a glass plate or glass cutting board and have the kids shape their own Moose on the glass surface. They should be about 1/4 inch high and not flat. When the Moose is formed, add 2 chocolate morsels for eyes and a dried plum or prune for the nose. Carefully transfer them to a cookie sheet and cook for 12 to 15 minutes. Please note that baking time depends on the thickness of the Moose.

These are large cookies and they are the most delicious when they are shared with light conversations and special folks. Serve with yogurt or with milk for a delightful holiday treat.

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