Passion For Cooking, Sports Events, & A Delicious Breakfast Cookie!
Season 1, Episode 74, Mar 03, 2023, 09:00 AM
Happy Hour is here for your weekly mix of music and chat around mindfulness, wellbeing and keeping happy.
And this week Paulina hears from Scott Racine how his grandma inspired his passion for cooking and how he adapted his kitchen throughout his sight loss.
Allan speaks with Ian Isham from British Blind Sports about some upcoming sport events.
Paulina takes a look at some national holidays for March as well as some happy Spring facts, as it's just around the corner!
And finally, Scott returns to share his favourite recipe, his grandma’s oatmeal mounds!
Find out more about British Blind sport here: Home - British Blind Sport
Scott’s Oatmeal Mounds recipe:
1 cup of butter (125 g)
1 cup of brown sugar
1 tsb baking soda
1/3-1/4 hot water
2 cups of flour
2 cups of rolled oats of your choice
Optional: raisins, chocolate chips, or cinnamon.
Blend cup of melted butter together with brown sugar. You can do that with a wooden spoon.
Dissolve baking soda in hot water and add to your butter/sugar mix.
Add flour and rolled oats gradually to the bowl.
Once you get a sticky dough, use a big cereal spoon to make about 16 round cookies on a baking pan. Feel free to leave as is or press down to flatten them.
Allan speaks with Ian Isham from British Blind Sports about some upcoming sport events.
Paulina takes a look at some national holidays for March as well as some happy Spring facts, as it's just around the corner!
And finally, Scott returns to share his favourite recipe, his grandma’s oatmeal mounds!
Find out more about British Blind sport here: Home - British Blind Sport
Scott’s Oatmeal Mounds recipe:
1 cup of butter (125 g)
1 cup of brown sugar
1 tsb baking soda
1/3-1/4 hot water
2 cups of flour
2 cups of rolled oats of your choice
Optional: raisins, chocolate chips, or cinnamon.
Blend cup of melted butter together with brown sugar. You can do that with a wooden spoon.
Dissolve baking soda in hot water and add to your butter/sugar mix.
Add flour and rolled oats gradually to the bowl.
Once you get a sticky dough, use a big cereal spoon to make about 16 round cookies on a baking pan. Feel free to leave as is or press down to flatten them.
Bake at 350° F/180°C for 10 - 18 minutes depending on preference.
Enjoy your delicious breakfast oatmeal mounds with a hot cup of tea, coffee or a cold glass of milk!
The Happy Hour Podcast is our trimmed down version of this hour-long show, so if you'd like to listen to the full show with all the amazing songs featured, catch a new episode of the Happy Hour on RNIB Connect Radio Mondays at 1 PM, with a repeat Thursday at 6 PM and Sunday at 10 am.
Image shows Scott smiling and holding up a plate of his delicious breakfast cookies.
Enjoy your delicious breakfast oatmeal mounds with a hot cup of tea, coffee or a cold glass of milk!
The Happy Hour Podcast is our trimmed down version of this hour-long show, so if you'd like to listen to the full show with all the amazing songs featured, catch a new episode of the Happy Hour on RNIB Connect Radio Mondays at 1 PM, with a repeat Thursday at 6 PM and Sunday at 10 am.
Image shows Scott smiling and holding up a plate of his delicious breakfast cookies.