#Project52 – ‘C’ is for…

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My entire childhood, ‘C’ was for cookie, and that’s still good enough for me.

c is for cookie

But now cookie monster wants us to eat our fruits and veggies, so I guess ‘C’ can be for Clementine too.

IMG_3040 IMG_3042 IMG_3044

This week’s photos were all taken during a break at the office, using an iPhone. 

3 thoughts on “#Project52 – ‘C’ is for…”

  1. I love clementines! So easy to peel, easier to segment than an orange, and so refreshing! I keep em in the fridge so it’s like a cold drink.

    I suppose C could be for cookies made with whole wheat flour, organically produced nuts and coconut.

    And since we’re talking about cookies, and I wanted to share this delicious recipe with you anyway, here goes. I found it in an old cookbook from 1957. You can use any nuts, but the combination of pine nuts and coconut is hard to beat!

    Helen Corbitt’s Coconut Bars
    Base:
    1/2 c butter
    1/2 c brown sugar or panela or Sucanat
    1 cup sifted flour
    Mix these together and spread about 1/4 inch thick on a greased baking sheet with a raised edge. (Or press into the bottom of a rectangular cake tin). Bake at 325º F for ten minutes. Raise your oven temp to 375ºF Cover base with topping as follows.

    Topping:
    2 eggs
    1 cup brown sugar or panela or Sucanat
    1 teaspoon vanilla
    2 Tablespoons flour
    1/2 teaspoon baking powder
    1/4 teaspoon salt (which I left out quite by accident and we never missed it)
    1 1/2 cups coconut
    1 cup pine nuts

    Beat eggs, add brown sugar and vanilla and beat until light and fluffy. Mix pine nuts and coconut together, sift in flour and baking powder and mix well. Stir into egg and sugar mixture and blend well. Pour over base and spread evenly. Bake at 375º for 15-20 min. Cool and cut into bars. Or squares–they’re rich.

    I used self-raising flour so I didn’t have to faff with baking powder, and they rose nicely. Used it in the topping too, which made it light instead of sticky.
    A cup of sugar in the topping plus half a cup in the base seems like an awful lot. I think we could cut the topping sugar by half. I use panela, which has half the calories of white sugar (or brown, which is just white sugar with molasses added).

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