Georgia Magazine - July 2023 - 31

Fun with fractions
Recipes mean lots of fractions! I was never a fan of math,
but doubling or halving a recipe is a practical reason to care
about math.
For a quick lesson on fractions, bake a pan of bar cookies.
Start with a whole pan, then begin cutting: 1/2, 1/4 and so on.
ORIGINAL NESTLÉ TOLL HOUSE CHOCOLATE
CHIP PAN COOKIES FROM VERY BEST BAKING
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-ounce package) Nestlé Toll House Semi-Sweet
Chocolate Morsels
1 cup chopped nuts
Preheat oven to 375 degrees. Grease a 15x10-inch
jellyroll pan.
Combine flour, baking soda and salt in a small bowl.
In a large mixer bowl, beat butter, granulated sugar, brown
sugar and vanilla extract. Add eggs, one at a time, beating well
after each addition. Gradually beat in flour mixture. Stir in
chocolate morsels and nuts. Spread into prepared pan.
Bake for 20 to 25 minutes or until golden brown. Cool in
pan on wire rack. Cut into bars. Makes 48 bars.
REE DRUMMOND'S MACARONI AND CHEESE
4 cups dried elbow macaroni
1 whole egg
1/2 stick salted butter
1/4 cup all-purpose flour
2-1/2 cups whole milk
2 heaping teaspoons dry mustard, plus more, if desired
1 pound cheese (such as cheddar, jack and fontina), grated, plus more, if desired
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon seasoned salt, plus more to taste
1/2 teaspoon ground black pepper
Cayenne pepper, paprika and/or thyme, optional
Cook the macaroni until somewhat done but still very firm. Note: The
Create a macaroni bar
I've used Ree Drummond's recipe many times
when cooking with kids. I prepare the macaroni and
cheese on the stovetop and skip the baking process.
Cooked macaroni and cheese can be topped with a
variety of ingredients.
For younger kids, have them pull leaves from
fresh parsley and basil, put precooked bacon into
small dishes and halve grape tomatoes with plastic
knives. They also love to roll utensils in napkins.
Older kids could slice green onions, blanch
broccoli florets (or cook frozen broccoli florets and
drain well), slice fresh chives and dice deli ham.
macaroni should be too firm to eat right out of the pot. Drain and set aside.
Beat the egg in a small bowl; reserve.
Melt the butter in a large pot and sprinkle in the flour. Whisk together
over medium-low heat. Cook the mixture for 5 minutes, whisking constantly.
Don't let it burn. Pour in the milk, add the dry mustard and whisk until
smooth. Cook for 5 minutes until very thick. Reduce the heat to low.
Take 1/4 cup of the sauce and slowly pour it into the beaten egg,
whisking constantly to avoid cooking the egg. Whisk together until smooth.
Pour the egg mixture into the remaining sauce, whisking constantly. Stir
until smooth. Add the cheese and stir to melt. Add the salt, seasoned salt
and pepper. Taste the sauce, adding more salt and seasoned salt as needed.
Note: Do not under-salt! Pour the drained, cooked macaroni into the sauce
and stir to combine. Serve immediately; otherwise, pour into a buttered
baking dish, top with extra cheese, and bake at 350 degrees for 20 to 25
minutes, then serve. Serves at least 6.
MORE
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COURTESY CARLIN BREINIG
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