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County Faretasty fresh Ice cream is nice, but ice cream sandwiched between two home-made cookies is downright delightful. Gather the family and make some memories. Have the younger children read the recipes and the older ones do the mixing. Snap lots of pictures and take note of changes in recipes or reactions at first bite. Compile the recipes, pic- tures and comments into an album dedicated solely to cooking projects. & Family fun with cookie creations Make your own sports drinks (MCT) (MCT) Take a look at the most popular endurance sport drinks, and you'll notice a surprising similarity in ingredi- ents. There are carbohydrates (usually in the form of sugar), sodium, potassium and sometimes a touch of protein. You'll notice something else — these drinks are expen- sive. It can cost $1.75 or more to fill one 24-ounce water bottle — and you have to drink a bottle an hour to keep up a good flow of nutrients and liquid while you work out. There's an easy way around the expense: making your own endurance drink. It may not have all the bells and whis- tles of the top brands, but it should be more than enough for a long ride or run into the mountains. After all, water is the most crucial ingredient, and it's free. The base for a good endurance drink is carbohydrates. Most manufacturers use sugar, but that is a problem: since its energy is released quickly and is followed by the dread- ed sugar crash. These are among the suggestions for making small moments big in Rebecca Miller Ffrench's "Sweet Home: Over 100 Heritage Desserts and Ideas for Preserving Family Recipes." to eating familiar foods. One bite can evoke an emotional response and carry your mind back to happier — or sadder — times. Now's the time to create memories to last a lifetime, and train little hands to become big helpers in the kitchen. TOGETHER TIME Baking cookies and turn- ing them into ice cream sandwiches is a good way to bring together the family. Thin, flat cookies work best for ice cream sand- wiches. There is a nostalgic bliss they've cooled. Thaw the ice cream just Freeze the cookies after slightly. Place cookie on plate. Scoop ice cream onto bot- tom of one cookie. Place bottom of second cookie on top of ice cream, and with the palm of your hand press down gently on the top cookie. MCT photo Homemade cookies can bring the family together. 1 1/2 sticks butter, melted and cooled sugar yolk 1 cup packed brown 1/2 cup granulated sugar 1 large egg plus 1 egg extract 2 teaspoons vanilla 2 cups chocolate chips Instructions: In a medium bowl, com- bine flour, salt and baking soda. Set aside. With an electric mixer, 1/8 teaspoon ground white pepper molasses 1/2 teaspoon salt 1 teaspoon baking soda 8 ounces unsalted butter 1 cup sugar, divided use 1 cup unsulphured Place ice cream sand- wiches in freezer until firm. PEANUT BUTTER- OATMEAL COOKIES These cookies will flat- ten as they bake and be the perfect thickness for ice cream sandwiches. Makes about 30 cookies Ingredients: This recipe is also from Jennifer Wik of Salida. OATMEAL COOK- IES 1 cup plus 1tablespoon unsalted butter Makes several dozen Ingredients: 4 eggs plus 1 egg yolk 1 1/2 teaspoons vanilla 1 1/2 cups raisins 1 1/2 cups butter 1 1/2 cups brown sugar 1 1/2 cups white sugar 3 3/4 cups flour 3/4 cup granulated sugar 3/4cup plus 1 1/2 table- spoons light brown sugar 1 egg, slightly beaten 1 teaspoon vanilla 7 tablespoons crunchy peanut butter 2 cups minus 2 table- spoons flour der 1 1/2 cups plus 1 table- spoon old-fashioned oat- meal 1/4 teaspoon salt Instructions: Cream butter with both sugars until pale and fluffy. With the mixer on low speed, drizzle in egg and then add the vanilla extract and peanut butter. Sift flour, baking soda, baking powder and salt. Mix in oats. Add dry ingredients to creamed mixture. Turn off mixer and stir with a wooden spoon to form a soft dough. Roll cookies into golf ball-sized balls. Chill dough. 2 teaspoons baking soda 1 teaspoon baking pow- mon cream butter and sugars together until well mixed. Add whole egg and egg yolk and vanilla. Mix until light in color, about two minutes. Add dry ingredi- ents and chocolate chips to butter and sugar mixture. Mix until incorporated. Form dough into golf ball-sized balls. Chill dough. Bake cookies for 10 to 12 minutes or until the edges are lightly browned. Don't overbake. flour, ginger, cinnamon, white pepper, salt and soda. In the bowl of stand mixer fitted with the paddle attach- ment, cream butter and a {cup of sugar on medium- high until light and fluffy, scraping down the sides of the bowl as necessary. Add molasses and vanilla extract and beat until combined. Turn mixer off. Add in dry ingredients. Turn mixer to low and mix until just combined. Cover dough with plastic wrap and chill two hours. Preheat oven to 350 1 teaspoon vanilla extract 1 pint vanilla ice cream Instructions: In a bowl, stir together 1 1/2 teaspoons cinna- 3 teaspoons baking soda 3 cups oatmeal (not quick cook oats) Instructions: Mix eggs, egg yolk and vanilla. Put raisins in mix- ture and let soak for at least one hour. Cream together butter and both sugars until nice and creamy and mixture turns a soft yellowish color. In a separate bowl, combine flour, cinnamon and baking soda and whisk to blend. Add flour mixture to butter- sugar mixture and blend. Add oatmeal and mix. Add raisin-egg mixture and blend. Dough should be stiff. If not, add a little flour. Roll dough into golf ball- sized balls. Chill dough. Bake at 350 degrees for 12 to 15 minutes or until lightly browned. degrees. Bake cookies, spacing 3 inches apart, for 12 to 15 minutes, or until golden brown and firm to the touch. Preheat oven to 325 This recipe is also from Jennifer Wik of Salida, Calif. CHOCOLATE CHIP COOKIES These cookies will spread during baking and be the perfect thickness for sandwiches. Makes 2 to 3 dozen cookies flour Ingredients: 2 1/8 cups all-purpose 1/2 teaspoon salt 1/2 teaspoon baking soda nifer Wik of Salida. These cookies will flatten as they bake and be the perfect thickness for ice cream sandwiches. This recipe is from Jen- IES MOLASSES COOK- Makes 2 1/2 to 3 dozen Ingredients: ger 1/2 teaspoon cinnamon 4 cups all-purpose flour 1 tablespoon ground gin- degrees. Line two baking sheets with parchment. Using a teaspoon, scoop out a small ball of dough. Roll dough into a ball between the palms of your hands, then roll in the remaining { cup sugar. Place on cookie sheet and flatten with a glass bottom dipped in butter to \- inch thickness. Bake for 10 to 12 minutes. Cool for five minutes. Sandwich ice cream between two cookies and eat. baking powder and salt. Stir dry ingredients into the melted chocolate mixture. Stir in remaining chopped chocolate and nuts. Cover dough and refrigerate for one hour. Lightly butter two bak- ing sheets. Take 2 table- spoon measures per cookie and roll round between thumb and forefinger while flattening with the other thumb and forefinger. Place on cookie sheet and flatten with the bottom of a glass. Bake until cookies just start to crack, 12 to 13 minutes. Cool cookies. Place in freezer and serve cold or, for a more indulgent treat, sand- wich vanilla ice cream between two cookies. This recipe is from "The Hamptons: Food, Family and History," by Ricky Lau- ren (Wiley, $40). 8049 Hwy 99E, Los Molinos, CA NO CARDS REQUIRED FOR EVERYDAY LOW PRICING OR SALE ITEMS BLACK CANYON ANGUS BEEF WE FEATURE Fresh, Lean Ground This recipe is from "Sweet Home: Over 100 Heritage Desserts and Ideas for Preserving Family Recipes," by Rebecca Miller Ffrench (Kyle, $24.95). CHOCOLATE CHOCOLATE NUT COOKIES Makes 2 dozen These cookies don't spread much during baking, so shape them with your hands and then flatten with the bottom of a glass. Ingredients: stick) Chuck (Not to exceed 22% fat) Tenderloin Boneless Pork Boneless Skinless Thighs We appreciate your business - and we show it! HOURS: 7AM - 9 PM DAILY Prices good July 18 - July 24, 2012 "Your Family Supermarket" Meat Specials Fresh T-Bone or Porterhouse Steaks Beef White or Yellow $249 Fresh lb. Corn Pork Ribs Boneless Country Style $399 lb. Red or Green Seedless Grapes Produce Specials Roma Northwest Red $249 Sweet lb. Cherries Tomatoes $699 lb. Summer Melons $349 Mixed lb. Hammer Nutrition, one of the top makers of endurance sports drinks, uses a complex carbohydrate called mal- todextrin that gradually releases its energy. You can buy maltodextrin in 50-pound sacks from a variety of bulk-food and supplement suppliers. Honeyville Grain Inc., which has a store in Rancho Cucamonga, Calif., sells a 50-pound sack for $37.47 (about $60 by mail order). Next come the electrolytes — salt and potassium. Potas- sium is easily added using Morton Lite Salt, which contains a mix of potassium and sodium. The last ingredient is Kool-Aid and sugar to add a light taste and a few extra calories. Remember, this is an endurance drink. It should taste very light. The final mix tastes slightly tart because of the Kool-Aid. If you like, you can just leave out the Kool-Aid for a more neutral taste. Don't expect the mixture to taste like a com- mercial sports drink, which typically has much more sugar added. Wednesday, July 18, 2012 – Daily News 5A The ingredients are simple and inexpensive: a carbohy- drate such as maltodextrin, electrolytes (salt and potassium) and flavorings, if desired. Here's my recipe to make about 1 kilogram (2.2 pounds) of powder, enough for 17 24-ounce water bottles. 900 grams maltodextrin 80 grams sugar 2 packs Kool-Aid 5 grams Morton Lite Salt 5 grams regular salt 1. Combine the ingredients in a container with an airtight lid. (It can be messy to make, so be prepared.) 2. Using a digital scale to accurately measure the ingre- dients, use two 29-gram scoops for each water bottle for a total of about 200 calories per bottle. Total cost — about 10 cents per 24-ounce water bottle. 384-1563 AT NO EXTRA CHARGE SPECIALLY CUT MEATS STAMPS ACCEPT FOOD WE We Accept EBT Sea Best Tilapia Fillets 16oz. $399 ea. Green or Red Bell Peppers 1 pound semisweet chocolate chips, chopped 4 tablespoons butter (1/2 sugar 2 eggs powder 3/4 cup packed brown 1 teaspoon vanilla extract 1/2 cup all-purpose flour 1/4 teaspoon baking chopped 1/4 teaspoon salt 2 cups toasted walnuts, degrees. 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