Sneaking extra nutrition into cookies for kids


February 09, 1994|By Rita Calvert | Rita Calvert,Special to The Sun

Q: I would like to add some nutrients to cookies I bake for my kids. How can I go about adding wheat germ or oatmeal to a current cookie recipe without making them heavy?

A: The general rule for adding nutrition (and flavor) to baked products is to trade half of the flour for a more nutritious dry product such as whole wheat flour, wheat germ, brown rice, barley or soy flour, or oatmeal. Sesame seeds and nuts also add nutrition.

Fruit purees such as apple sauce or prune puree -- even baby food fruits -- can be traded for half the fat called for in a recipe. Consider adding shredded carrots or zucchini to baked goods. This can also make the product moister.

Q: What is the best method for hard-boiling an egg?

A: The best method I have found for gently hard-boiling an egg so it doesn't turn rubbery, is to place cold eggs in a sufficiently spacious saucepan and cover with cool water. Bring to a boil over medium-high heat. At that time, lower heat and simmer for 10-12 minutes. Remove from heat, drain and rinse eggs with cool water.

Q: What is crystallized ginger? It seems hard to find.

A: Crystallized or candied ginger has been cooked in a sugar syrup, dried and then coated with sugar. It can be eaten as a candy (although it is concentrated in flavor) or chopped and used as a flavoring in sweet or savory dishes. It is usually found in the spice section of supermarkets.

We'd like to hear from you. Send your questions to: What's Cooking, c/o Food & Home, The Sun, 501 N. Calvert St., Baltimore 21278. Or leave your questions by phone by calling Sundial, The Sun's telephone information service, at (410) 783-1800 (268-7736 in Anne Arundel County, 836-5028 in Harford County, 848-0338 in Carroll County). Using a touch-tone phone, punch in the four-digit code 6180 after you hear the greeting. Although personal replies are not possible, questions of general interest will be answered in this column.

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