Tag Archives: coconut flakes

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.

Itialian Cream Cake

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This cake went all the way from my home in Beaverton, Oregon, to daughter Mindy’s place in north Seattle, Washington, in my luggage and on the train!! And the only damage was that it slid one inch on the 10 inch cardboard cake circle on which I had built it! Of course, I did take some extra care in packing it to go. As I was assembling the cake, I used some Royal Icing to cement the first layer to the cardboard. Then, after frosting it, I cut 5 bamboo skewers to 5 inches and stuck them through the cake to make certain that the individual layers didn’t move relative to each other. And finally, I put the cake in a 10 x 10 x 5 cake box for transporting; the cake box I placed in my duffle bag and hand carried the duffle keeping it flat. I forgot once, placed the duffle on top of my rolling suitcase and tilted the suitcase to roll; that is probably when the cake slid to the edge of the cake circle.

There is more to this story. I hadn’t planned on making and taking a cake with me. But I talk to Mindy every weekend, and the weekend before I was to go, she mentioned that she had almost bought a KitchenAid mixer so she could make the Coconut Cake- another name for the Italian Cream Cake. So I knew I had to make it for her. After all, I make everybody who asks locally a cake, so I needed to make her favorite cake for her birthday.

This is a darn good tasty cake. I think I have only made two cakes recently that I give those qualifications; the other is the Guinness Gingerbread cake, which I did as cupcakes. Both of these cakes are moist and can easily lead to a-second-piece syndrome. I took the photo in a hurry, and my colors were not quite right so the frosting appears more brown than in real life- it really is white with pieces of nut showing through. Here is the recipe.

Italian Cream Cake

(Coconut Cake — Margaret McBryde 1976)

Cake Ingredients

  • 1 stick (1/2 cup) butter, room temperature
  • 1/2 cup Crisco
  • 2 cups granulated sugar
  • 5 egg – separated
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 3 1/2 oz. coconut flakes
  • 1/2 cup chopped walnuts
  • 1 teaspoon vanilla

Cake Directions

  1. Cream together until light and fluffy the butter, shortening and sugar.
  2. Add and mix well the egg yolks.
  3. Into a small bowl, sift together flour, baking soda and salt.
  4. Add dry ingredients alternating with buttermilk. Mix all ingredients very well.
  5. Then add coconut flakes and walnuts.
  6. Beat the egg whites stiffly with the vanilla, then gently fold them in.
  7. Grease and flour 3 8-inch cake layer pans. Divide batter evenly between pans.
  8. Bake at 350 degrees for 25 minutes.
  9. Cool pans on rack before removing the cake layers and icing the cake.

Icing

Ingredients

  • 2 sticks (1 cup) butter, room temperature
  • 16 oz. (2 packages) cream cheese
  • 2 lbs. (2 boxes) powdered sugar, sifted
  • 2 teaspoons vanilla
  • 1 cup chopped walnuts

Directions

  1. Mix butter, cream cheese, powdered sugar and vanilla thoroughly.
  2. Add the chopped walnuts.

September 12, 2015, NOTE: When I first made this cake last month, I was confused about what size cake pans to use. Then I looked at Marlys’s old cake pans and discovered that the only set of 3 pans she had were the 8 inch pans with the old fashion piece that swivels around the middle of the bottom to loosen the cake bottom from the pan. They worked well, and all I had to do after swiveling that bottom piece around 360 degrees was use a knife around the vertical edges.
Since then, I talked to my friends at the Decorette Shop about using their Real Ease product to grease the pans. They said that because of its composition, it is not necessary to flour the pans after applying it. That will save a mess of bouncing flour all over the sink, so I will be trying it without flour this week.