Baker Bill@Riderwood: June 2017
I taught a baking class for over 15 years to about 100 ladies, some men, and some children. They know the fun of making bread. Kneading it, letting it rise, and enjoying the look of the family when you put it on the table. Nothing was more fun for me in class than making bread. But those days are over. Now, all I can do is write about it. If you would like to make bread, I can send you a complete recipe with easy-to-read instructions. You do need to buy the yeast. Then, all you need is a bowl, spoon, and flour, of course.
I have written a lot about the bus to Giant and ShopRite from Riderwood. As of late, I need to take the bus to Laurel and beyond for medical reasons. I want to say that Bob and his professional group of drivers are doing a good job again.
Here at Riderwood, my readers are growing. A lady just now stopped me in the hallway to talk about my recipes. She liked the fruitcake, and the only problem with it was she could not find the fruit; she bought it on Amazon. Remember this at holiday time. For years, the market has been flooded with poor fruitcake, so the markets stopped carrying the fruit. This lady also loved the cookies made with my recipe for this month.
The recipe this month is one I have written about many times. People stop me in the hall saying they made the cookies and loved them or of late they lost the recipe and please print it again. So here it is by request, chocolate chip cookies. Note: this is the recipe for cookies I sold in the bakery, and John Kim, the owner now, still uses it.
In a medium-size bowl, place 3/4 cup sugar, 3/4 cup brown sugar, two sticks of butter, and two eggs. Cream well with a hand mixer. Add 2 1/2 cups flour, one teaspoon salt, 1 1/2 teaspoon soda, and vanilla chocolate chips to taste. Mix them well with a spoon, scoop out golf ball-size balls, and place on a greased pan. Bake for approximately 10 minutes at 400 degrees.
I can e-mail a copy to you, or you can print out a copy from my web page www.bakerbill.net. Click on recipes to find it. This recipe is a keeper, and the kids can make them as well.
Well, with that I'll close for now.