Big Y World Class Market and WTIC NewsTalk 1080 Cookbook

Welcome to Big Y World Class Market and WTIC NewsTalk 1080 Cookbook - with recipes from WTIC's radio hosts, our guests, our Cookbook sponsors and You - our listeners!

Choose from hundreds of delicious recipes and be sure to enter to win a VIP package to the 2010 Sun Wine Festival at Mohegan Sun January 30-31. When it comes to shopping, be sure to visit your neighborhood Big Y World Class Market where you'll find only the best for your family...from ours! Enjoy

Enter your favorite recipe for a chance to win a Sun Wine Festival 2010 VIP Package at Mohegan Sun January 30 and 31. Stay the night, enjoy the grand tasting both Saturday and Sunday, the Saturday night Celebrity Chef Gala, A seminar on food and wine pairing, a complimentary private VIP Brunch - and you'll have the best seats in the house while Bobby Flay, Todd English, and Mary Ann Esposito perform cooking demonstrations on the main stage. Your VIP package includes a meet and greet with a celebrity chef and an autographed piece of Sun WineFest memorabilia.

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Featured Recipe

The Featured Recipe below is complements of Carrie Taylor, RD, LDN, Big Y's Registered Dietitian. You'll find a number of Carrie's recipes throughout the cookbook. To find out more about Big Y's Living Well Eating Smart program that provides healthy nutrition and lifestyle information go to www.bigy.com.

King Arthur Sugar & Spice Drops Cookies

Serving Size: 1 cookie, Servings: 53

Ingredients:
¾ cup (1 ½ sticks) Big Y® butter
1 cup white sugar
1 teaspoon Big Y® baking soda
½ teaspoon Big Y® salt
¾ teaspoon ground allspice
1 ¼ teaspoons Big Y® cinnamon
½ teaspoon ground ginger
¼ cup molasses
1 large Big Y® egg
2 cups King Arthur® 100% organic whole wheat flour (traditional or white whole wheat)

Directions:
1. In a medium-sized bowl, beat together the utter, sugar, baking soda, salt and spices until smooth.
2. Beat in the molasses, then the egg, scraping the sides and bottom of the bowl.
3. Beat in the flour.
4. Refrigerate the dough, covered, for 30 minutes (or overnight).
5. Preheat the oven to 350°F.
6. Lightly grease (or line with parchment paper) two baking sheets.
7. Remove the dough from the refrigerator and drop the tough by teaspoonfuls onto the prepared baking sheets.
8. Bake the cookies for 11 to 12 minutes, reversing the pans midway through (top to bottom, bottom to top), until the cookies have flattened out and started to brown.
9. Remove cookies from the over and transfer them to a rack to cool.


Nutrition Facts:
Calories 60, Total Fat 3g, Sodium 48mg, Cholesterol 11mg, Total Carbohydrates 8g, Sugar 5g, Dietary Fiber 1g, Protein 1g.

Full list of Holiday Recipes