Tag Archives: Brown Sugar

Pub Cookies

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My sister Ann sent me this recipe, and after a quick glance, I put it aside. It called for pretzels and I would have to put those on a shopping list and get them someday in the future. But a couple other things also caught my eye. 1) The full name of the cookies is Gelato di Superior Pub Cookies. 2) There are a lot of ingredients in the cookies. 3) The recipe calls for a ½ cup scoop size.

I made the cookies according to the recipe and you can see the enormous size of each. That plate is 7 ½ inches in diameter! I only got 4 cookies on my cookie sheet at a time, and this created a problem since the cookies cool on the cookie sheet for 30 minutes; I had to use several of my other pans to be able to continue to process the cookie dough. So one thing I wanted to do is to reduce the scoop size; I found eating one cookie more than I liked and immediately cut all the rest of the finished cookies in half. So a scoop size of ¼ cup is probably adequate – that would be a #16. I have a #20 that I will use next time.

But let me go back to the name of the cookie, and its origin –Hot Springs National Park in Arkansas. There is a historical area of the park that includes a row of bathhouses from back in the 1800s. One of those bathhouses –the northern most- is the Superior. It currently serves as a brewery and restaurant. The web site gives the cookie the identification of Superior Bathhouse Brewery & Distillery’s Gelato di Superior Pub Cookie. So you can see why the enormous cookie size; people probably stop in and buy a cookie to munch on as they do the tourist bit up and down Bathhouse Row road.

After I made my Halloween Cake Pops, I did have some left over pretzels, and so I made the cookies. When the recipe says to put the uncooked regular oats and next four ingredients in a large bowl, it really means a large bowl. I used a 4 quart bowl and almost couldn’t get everything combined. However, there may be an easier solution; almost everything in the recipe is either 1 cup, or 1 teaspoon, so I think the recipe could easily be divided in half making the 4 quart mixing bowl adequate.

My final suggestion is with regard to the crushed pretzels; I did not crush them greatly, and they ended up sticking out in several places. As always, I think it might be well to run a knife through them to make them about the size of the chocolate morsels and chopped sandwich cookies.

Below, there are two versions of the recipe – the original, and Errol’s half size version. Other than the amount of ingredients, and the scoop size, both recipes are the same and give a similar number of cookies – about 15.

Original Gelato di Superior Pub Cookies

Ingredients

  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1 cup firmly packed brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 2 cups uncooked regular oats
  • 1 cup sweetened flaked coconut
  • 1 1/2 cups semisweet chocolate morsels
  • 1 cup crushed pretzel sticks
  • 12 chocolate sandwich cookies, chopped
  • Parchment paper

Directions

  1. Preheat oven to 350. Beat first 3 ingredients ar medium speed with an electric mixer until creamy. Add eggs and vanilla, beating just until blended.
  2. Combine flour and next 3 ingredients in a bowl, gradually add to butter mixture, beating well. Combine oats and next 4 ingredients in a large bowl. Add cookie dough to oat mixture and blend using your hands.
  3. Roll about 1/2 cup dough into a ball. Place on parchment paper-lined baking sheet. Flatten ball to 1/2 inch thickness with the palm of your hand. Repeat procedure with remaining dough.
  4. Bake at 350 for 18 minutes or until golden brown. Cool on pan on a wire rack (about 30 minutes). MAKES 15 SERVINGS.


After the first batch, I found that 18 minutes made the cookies more crisp than I like, and I cut the cooking time down to 16 minutes. Also, if you have two pans in the oven on the middle and lower shelf, you need to rotate the pans about half way through; the lower pan is shielded from the upper heating element, and will not be as cooked as the middle pan.

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Errol’s Version of Gelato di Superior Pub Cookies

Ingredients

  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed brown sugar
  • 1 large eggs
  • 1/2 tsp vanilla extract
  • 1 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 cups uncooked regular oats
  • 1/2 cup sweetened flaked coconut
  • 3/4 cups semisweet chocolate morsels
  • 1/2 cup crushed pretzel sticks
  • 6 chocolate sandwich cookies, chopped
  • Parchment paper

Directions

  1. Preheat oven to 350. Beat first 3 ingredients ar medium speed with an electric mixer until creamy. Add egg and vanilla, beating just until blended.
  2. Combine flour and next 3 ingredients in a bowl, gradually add to butter mixture, beating well. Combine oats and next 4 ingredients in a large bowl. Add cookie dough to oat mixture and blend using your hands.
  3. Roll about 1/4 cup (#16 scoop- I used my #20) dough into a ball. Place on parchment paper-lined baking sheet. Flatten ball to 1/2 inch thickness with the palm of your hand. Repeat procedure with remaining dough.
  4. Bake at 350 for 16 minutes or until golden brown. Cool on pan on a wire rack (about 30 minutes). MAKES 15 SERVINGS.


The #20 scoop is slightly smaller than the 1/4 cup #16 scoop, but I don’t think it is enough to make any real difference. I got 8 cookies on my cookie sheet of this size, and they expand to about 4 inches in diameter. So you probably need to consider 5 inches placement center to center.

Pork Chops Evelyn

The other week, I decided I wanted a pork chop for supper. I remembered that Marlys had some good recipes for pork chops, and went looking for them. This recipe comes from her Aunt Evelyn Sheehan. Auntie gave us lots of good recipes; she was very active socially, and when her different groups would have a lunch or dinner, she was certain to pick up a new recipe or two.

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This recipe is very simple, and yet it has a nice taste. I could taste the lemon, and felt the texture of the onion slice; the onion is not cooked so hard that it is only a taste with no texture.

Pork Chops Evelyn

(Evelyn Sheehan)

Preheat oven to 350 degrees

  • Pork Chops
  • Onion, sliced about 1/4″ thick
  • Lemon, sliced about 1/8″ thick
  • catsup
  • brown sugar

Place on each chop (laid flat in a baking pan) an onion slice, a lemon slice, a tablespoon of catsup and a tablespoon of brown sugar.
Cover pan with foil and cook for 1 hour.

After cooking the pork chops a couple times, I made a modification to the recipe; it originally called for uncovering the baking pan after an hour and continuing to cook for another half hour. I felt that dried the pork chop out too much; cooking covered captures the moisture and leaves the pork chops more moist.

I also have a couple suggestions for this dish. First, since you need to cover the dish, you need a deep baking pan so the cover doesn’t squish the topping on the pork chop. I would say that the pan should be 2 -3 inches deep. Second, I found that the brown sugar didn’t splatter and burn so much if it is placed under the catsup rather than on top. When I placed the sugar at the top of the stack, I had quite a bit of burned sugar in the baking pan. (I still recommend Bar Keepers Friend for getting the burn out)

Frankfurter Bake

The taste of brown sugar, mustard and cheese coming together is enjoyable. I think this simple pasta entrée is quite tasty and so simple to make. I found the hardest part was getting the water to boil for the pasta. Once I cooked the pasta, the rest came together quickly and easily.

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Frankfurter Bake

  • 8 oz medium egg noodles
  • 1 1/4 cups grated Parmesan cheese
  • 1 cup milk
  • 1/4 cup butter
  • 2 Tablespoons all purpose flour
  • 1/2 teaspoon salt
  • 16 oz. package weiners, sliced into rounds
  • 1/4 cup packed brown sugar
  • 1/4 cup mayonnaise
  • 2 Tablespoons prepared mustard

Preheat oven to 375 degrees F. In large kettle, cook noodles as label directs. Drain and return to kettle. Stir in Parmesan cheese, milk, butter, flour and salt. Mix well and then pour into greased 9″ x 13″ baking dish.

In a bowl, combine weiners, brown sugar, mayo and mustard. Spoon evenly over the noodle mixture.

Bake 30 minutes or until hot and bubbly. (If made ahead and refrigerated, bake 45 minutes)

My comments on the ingredients and method are very few. First, I think the butter should be cut into small pieces so it melts easier when it hits the hot noodles. In fact, I would change the order of adding ingredients to the hot noodles to make the milk – which is cold- the last ingredient after the butter has melted.

To grease the baking dish, I used a heavy coating of the cooking spray, and not a hard fat like shortening or butter.

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Because the recipe is so simple, there is not much to discuss about making it. I think there are only a couple places where you could change things up and make your own version of Frankfurter Bake. One would be the cheese; rather than just the same old Parmesan that comes in the plastic bottle, you might try a fresher cheese to strengthen the flavor- maybe something like an Asiago cheese. The other place I see an option is with the mustard; I have several kinds in the refrigerator, and chose to use the “zesty brown” variety; maybe the “hot and sweet” mustard would give the dish more zing. Or maybe even the Grey Poupon would be interesting.

Rum Sauce

Marlys got this recipe in 1970 from Glenna Morris- I think she was a Bridge Playing friend. It is an excellent sauce for desserts, like dense cakes and ice cream and is very simple.
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Rum Sauce

(Glenna Morris, 1970)

  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/4 cup butter or margarine
  • 1 cup heavy cream
  • 1 teaspoon rum flavoring or rum to taste (real rum gets stronger as it sits).

Combine and boil one or two minutes the sugars, butter and cream. Add rum.


I used real rum when I made my sample. This sauce is nice in that it is not a cornstarch based sauce, but instead is based on the butter and heavy cream.