Cooking - EM
Group Leader Tina Flack
Next meeting: 3rd Thursday of every month
Cooking - P
Group Leader Stephanie O'Grady 
Next meeting:
March cooking club coming up after Spring Break on Sat the 27th at 6pm. The Kobs are hosting a Japanese themed dinner so this will be a fun challenge for most of us.
Please put your name below by a category and what Japanese dish you would like to bring and REPLY TO ALL. Here's a web site that lists
these categories and dishes for each category:
http://www.japan-guide.com/e/e2035.html
RIce dish
Seafood dish
Noodle dish
Nabe dish
Soya dish
Yoshoku dish
Sushi
Tempura
Other:
.
Butternut Squash Cookies – Tina Flack
1 cup butter softened
3/4 cup sugar
3/4 cup brown sugar
1 egg
1 1/2 cups mashed cooked butternut squash (cooled to room temp)
1/4 teaspoon finely grated fresh ginger (micro plane works best)
2 1/2 cups all purpose flour
2 teaspoons ground cinnamon
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 cup craisens (or your favorite dried fruit)
1 1/2 cups chopped walnuts (or pecans if you prefer)
1) Preheat oven to 375.
2) In large mixing bowl cream butter and sugars until fluffy. Beat in the egg then add squash and ginger. In separate bowl sift together flour baking powder/soda and remaining spices. Add to sugar mixture stirring until well blended. Stir in fruit and nuts. Spoon onto cookie sheets 2 inches apart.
3) Bake for 10-12 minutes in the preheated oven until edges are golden.
