Rutherford Weekly

ISSUE NO. 4 • January 27, 2022 ISSUE NO. 4 • January 27, 2022 • • RutherfordWeekly.com • 828-248-1408 RutherfordWeekly.com • 828-248-1408 Our 30 th Year • Over 25,000 Weekly Readers WE WILL BUY WE WILL BUY YOUR CAR TODAY! YOUR CAR TODAY! www.mooresautos.com www.mooresautos.com 345 S Broadway, Forest City 828-245-8067 M O O RE 'S AUTO S ALES ©communityfi rstmedia •Motorcycles, 4 Wheelers •Golf Carts •Quick, Easy Cash Loans •Quality Merchandise •Best Prices: Gold, Silver, Diamonds •Large Selection Home Appliances •Layaways •Much, Much More B&D'S THRIFT & LOAN THRIFT & LOAN 596 S. Broadway St., Forest City 828-245-3551 Mon-Fri 8-5:45 • Sat 8:30-4 Major Credit Cards Accepted Your Valentine's Day Headquarters! Large selection of jewelry! Very low prices! Gifts for him or her! A 16-year-old student at Thomas Jefferson Classical Academy, Maylan Maxwell, has written a cookbook with all proceeds going to purchase supplies for the Cleveland County Boys and Girls club. Maylan wrote the recipe book during the fi rst shutdown due to the COVID—19 pandemic. During the quarantine, Maylan began writing the cookbook by fi nding base recipes for desserts she wanted to make. The recipes in her fi rst book are her favorites. "I tweaked and adjusted them to my preference. I made a little bit of everything, but my favorite things to make are pies, custards, and cookies" Maylan said recently. She talked about the journey in writing the cookbook. The daughter of Ray and Carol Maxwell, she is one of three children She has an older sister and a younger brother. Maylan said, "When the COVID-19 pandemic fi rst started, I decided to "bake my way through it" by making a new dessert every day. I innocently anticipated baking for a few weeks, maybe a month tops. This hypothesis was quickly proven terribly, laughably wrong, but I was determined to stick it through and keep baking. I baked for 100 days straight, then eased off to 4-5 bakes a week until I had reached 200 days of baking, and then ended my project as school started back in person. I then began compiling my favorite recipes for a cookbook." Baking was how Maylan coped with the " craziness of the past two years." She said when she was feeling stressed or anxious, "or like my life was beyond my control, I kew that I could head to the kitchen and mix, measure, and bake my worries away." Maylan was baking was something she "could control." She said it is diffi cult to feel stressed when surrounded by delicious desserts. " I have loved to cook since before the pandemic, but this project helped me deepen my love for baking and hone my skills," she said. The fi rst recipe book only contains 30 of her favorites dishes and thinks she'll probably work on another volume. "I love to write and writing is something I might pursue as a career, so this has been great practice and given me experience with the publishing process," she added. Order cookbooks on Amazon.com. They are printed upon order. Article Provided By: Jean Gordon. Photos Contributed. TJCA student stirs TJCA student stirs up a cookbook up a cookbook during COVID-19 during COVID-19 shutdown shutdown LOOK FOR 2022 NASCAR SCHEDULE ON PAGE 5 LOOK FOR 2022 NASCAR SCHEDULE ON PAGE 5 Maylan Maxwell is a student at Thomas Jefferson Classical Academy. She and her family live in Cleveland County. "Bake Your Way Through It" is available on Amazon. They are printed and shipped upon orders. May May's Chocolate Chip Cookies Ingredients: 2 1/2 cups all-purpose fl our 1 teaspoon baking soda 1 teaspoon salt ¼ cup malted milk powder 1 stick unsalted butter, softened 2 cups brown sugar, packed 2 eggs 2 teaspoons vanilla extract Chocolate chips (til your heart's content) Instructions: Heat oven to 350°F. Line two baking sheets with parchment paper or sil-pats. Beat the butter and sugar on medium-high speed until light and fl uffy, 2ish minutes. Meanwhile, whisk together the fl our, baking soda, salt, and malted milk and set aside. Add the eggs and vanilla to the butter/sugar mixture and mix until combined. With the mixer off, add the fl our mixture. Mix on medium speed just until combined, then turn the mixer to high speed for a few seconds. Add the chocolate chips and mix at high speed for a few seconds. Drop clementine-sized spoonfuls of dough onto the baking sheet, 4 inches apart. Bake for 16-17 minutes, until golden brown on top but still slightly gooey. Cool on the pan for a few moments, then move the cookies to a wire cooling rack to fi nish cooling. Galette Ingredients: 3 to 4 cups fruit, sliced/cubed if needed (really any fruit can be a galette, but stone fruits, berries, and other summer fruits work best.) 1 pie crust ½ to ¾ cup sugar, depending on the fruit and your preference ¼ tsp salt Zest of half a lemon 3 to 4 Tbsp cornstarch (the juicer the fruit, the more cornstarch you should add) 1 egg Instructions: Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a sil pat. Roll out your pie crust into a 12ish-inch circle on a generously fl oured surface. Don't worry if the edges are messy. Transfer to the baking sheet and pop it in the fridge. Toss together the fruit, sugar (SAVE ONE TBSP), salt, lemon zest, salt, and cornstarch in a medium bowl. Separate your egg. Brush your chilled crust with egg white. Add the yolk back into the remaining whites, beat together, and set aside. Add the fruit to the middle of the pastry. Tuck the edges up over the fruit, creasing if necessary. It is totally okay if it looks a lil messy! I like to think of it as rustic. Brush the pastry crust with the egg and sprinkle the Tbsp of sugar you saved earlier on the crust. Bake for 40-45 minutes, until golden brown and bubbly. Cool on a wire rack for 15 minutes. Maylan shares these tasty recipes:

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