Valley Breeze

The North Providence Breeze 04-03-2019

The Valley Breeze Newspapers serving the Northern Rhode Island towns of Cumberland, Lincoln, Woonsocket, Smithfield, North Smithfield, Pawtucket, North Providence, Scituate, Foster, and Glocester

Issue link:

Contents of this Issue


Page 19 of 39

4 AT HOME APRIL 3-9, 2019 | VALLEY BREEZE & OBSERVER LIVING EDITION This Colossal Cookie is sure to please CUMBERLAND – This recipe for the "Colossal Cookie" is shared by Cara Burns who originally learned how to make them as a home eco- nomics student while growing up in Buffalo, N.Y. Describing her childhood as "sub- urban" and growing up the youngest of three children, there was a 10-year span between her and the next oldest, she said, "I was lucky and I was really spoiled." The other siblings were almost college age by then. Her mom (Roberta) worked eve- nings as a real estate agent. It was a second career for her; she was a teacher originally but she wanted to stay home during the daytime when Cara came along. So Cara got to spend a lot of time with her dad during the evenings when Mom showed houses. "It was a time I cherish now that he has passed," said Cara. Her father, a blue- collar factory worker, made his career by working hard and moving up. The company was loyal to their employees and they valued him, said Cara. He was home daily just after 3 p.m., so the two would hang out when she got home from school and get cre- ative cooking dinners together. At about the time she was to apply for college, Cara had decided she wanted to go to a "smallish" size school and one near the ocean. She chose Rhode Island College and moved to R.I. "I never moved back (to Buffalo)," she said. "I've lived here more years now than in Buffalo," she added. She met her husband, Tim, at a bar and she said, "I thought he was cute." Her friend pretended she needed to borrow his phone. "I got the phone back for him," Cara said. She and Tim started talking and the couple eventu- ally married. Cara worked as a social worker – for about seven years – before needing a change. That change was to become a nanny for a local family, which worked out great once she had her first child. "I'd just bring her to work with me," she said. Once Cara and Tim were having their second child she did decide to stay at home with her children and gave up the nanny job. As far as her interest in cooking, she said she is the only one of her mother's children that actually uses her mom's recipes. But this Colossal Cookie recipe was from her home economics class from the 7th grade. "They were my favorite, I loved these cookies," Cara shared. Of course, the fact that her best friend was the son of the teacher made a little bit of difference. "She (the teacher) was my best friend's mom and I wanted to please her," she said. Her own mother also taught her how to cook, "I was encouraged to use the stove, and I wanted to be helpful," she added. Cara said of her mother, "I could always go to her, she was very sup- portive, and she was a great example." Her mom worked the soup kitchens at her church, always there to try to CARA BURNS, of Cumberland, shares a longtime favorite recipe for these Colossal Cookies made with oats, choco- late chips and peanut butter. The Recipe Box RHONDA HANSON Colossal Cookie Ingredients: 1/2 cup butter 1 & 1/2 cup sugar 1 & 1/2 cup brown sugar, packed 4 eggs 1 tsp. vanilla 2 & 1/2 tsp. baking soda 2 cups peanut butter 6 cups old fashioned oats 2 cups chocolate chips Directions: Cream together sugars with butter. Blend in eggs, vanilla and baking soda. Add remaining ingredients. Measure a scant 1/4 cup of cookie dough. Place on un-greased cookie sheet, flatten with a fork. Bake at 350 degrees for 10-12 min- utes. Recipe yields 6-8 dozen. Note: Cara likes to drop the dough by a tablespoon and she does not flatten them with a fork, she prefers them rounded up. "help the world." With such a perfect role model, said Cara, "it makes you appreciate the cards you are dealt. I hit the jackpot." Cara makes a point to give her time at her church, Four Corners Community Chapel, in Cumberland. It was her mother who actually tracked down this recipe in Buffalo. Over time Cara had lost it and when she asked her mom about it, Roberta undertook asking at every gathering, book club, etc. until one day it was found. "I love this cookie," Cara said again. And you will too! Dining Guide 1 Morgan Avenue, North Providence, RI 401-349-0557 RESTAURANT HOURS: Mon.-Fri. 4-9 p.m.; Sat. Noon-10 p.m.; Sun. Noon-9 p.m. PIZZA HOURS: Tues.-Thurs. 4-10 p.m.; Fri. & Sat. 11:30 a.m.-11 p.m.; Sun. 11:30 a.m.-10 p.m. Join Us For Easter Buffet $ 31.95 Adults $ 12.95 Kids (12 & Under) (Plus 18% Gratutity And Tax) Bottomless Mimosa's & Bloody Mary's $ 15.00 Fresh Fruit • Yogurt Assorted Cheeses Assorted Danish, Croissants and Muffins Bacon • Sausage • Home Fries Scrambled Eggs • French Toast Ceasar & Garden Salads Penne with Pink Vodka Sauce Chicken Marsala • Baked Haddock Roast Beef Au Jus Ham With Pineapple String Beans • Carrots • Mashed Potato Assorted Desserts and Parfaits Coffee, Tea & Juice Seatings: THE TAVERN & CAFE ROOM 9-11 a.m. 11 a.m.-1 p.m. 1-3 p.m. 3-5 p.m. 5-8 p.m. Dinner Menu CAROUSEL ROOM 10 a.m.-12 Noon 2 Noon-2 p.m. 2 p.m.-4 p.m. (Accomodating Parties of 6, 8, or 10) Join Us For Easter Buffet Join Us For Easter Buffet Join Us For Easter Buffet Join Us For Easter Buffet Join Us For Easter Buffet Join Us For Easter Buffet Join Us For Easter Buffet Join Us For Easter Buffet wood oven pizza & Bar (401) 353-7110 1874 Mineral Spring Ave., North Providence Dining Hours: Sunday Dinner 12-10 p.m.; Monday-Thursday 4-10 p.m.; Friday & Saturday 12 p.m.-11 p.m.; Bar Open Later Nightly On-Site or Off-site Catering Pick-up or Drop-off Voted Best ItalIan RestauRant In noRth PRoVIdence dence Join Us for Easter Brunch April 21, 2019 • 10 a.m.-4 p.m. $32.95 Adults $12.59 Children (under 12) Fresh Fruit Salad Assorted Pastries & Desserts Baked Atlantic Haddock with Ritz Cracker Crumb Topping with Ritz Cracker Crumb Topping Wood Oven Roasted Pork Loin Wood Oven Roasted Pork Loin with Cranberry Chutney Roast Beef Carving Station Baked Ham Carving Station Wood Oven Roasted Chicken Wood Oven Roasted Chicken with Lemon, Rosemary Honey with Lemon, Rosemary Honey Baked Penne Ala Vodka Pasta Primavera The Fire's Signature Meatballs The Fire's Signature Meatballs Pizza & CalzoneStation Old Bay Peel& Eat Shrimp Garden Salad Roasted Potatoes Rice Pilaf Assorted Vegetables Wood Oven Baked House Rolls Wood Oven Baked House Rolls Bacon Scrambled Eggs Baked Cinnamon French Toast Omelette Station Sausage, Peppers & Onions RESERVATIONS SUGGESTED. WE WILL BE CLOSING AT 4 p.m.

Articles in this issue

Links on this page

Archives of this issue

view archives of Valley Breeze - The North Providence Breeze 04-03-2019