Cookies like Carrot Cake
I finally connected with Cathleen Hockman-Wert, author of this pioneering Mennonite cookbook of seasonal, affordable, doing-more-with-less recipes. She lives in Corvallis and studied journalism at the University of Oregon. So we had lots to chat about over $10 special pork shoulder plates at Del Alma during Corvallis Culinary Week. I first encountered her Simply in Season cookbook through the cooking classes I participated in through Ecumenical Ministries of Oregon. Check out this related article I wrote on their food justice work through faith communities, on page 30 of the current issue of Edible Portland. And then make the cookbook’s recipe for carrot cookies! Splurge with the fresh orange juice-and-zest icing…they’re still pretty healthy, albeit buttery. I added raisins to the moist, cakey cookies; nutmeg/cinnamon-type spices and pineapple or shredded coconut would also change things up. Try whatever you might add to a carrot cake. I hear they turn out well when made with gluten-free flour. Reminds me of a carrot-oatmeal cookie recipe I made a while back from 101 Cookbooks. Heidi Swanson’s recipe is vegan, to boot, sweetened with only maple syrup and creamed with coconut oil instead of butter.