Who can resist temptation when it comes to sneaking a bite of raw cookie dough? Come on, I know there are some of you out there. Just writing this makes me want to whip up a batch of chocolate chip cookies so I can have a spoonful of the sweet, buttery dough.
For baby boomers, memories may be filled with thoughts of Mom in the kitchen, reaching out with beaters fresh from the batter in hand, lovingly offering them to children anxiously awaiting their first lick before tackling the bowl.
Anne BralyBut eating raw batters can be considered culinary Russian roulette since raw eggs are a no-no, and most batters and doughs contain them. But we did it in our childhoods and are still here to talk about it, so perhaps those of us who "do it" on a regular basis have built up some kind of immunity?
"No, no, no," says Dr. Karen Neil, medical epidemiologist at the Centers for Disease Control and Prevention's Division of Foodborne, Waterborne and Environmental Diseases.
There are many different strains of salmonella and E.coli - those terrible germs lurking in raw eggs used to make the delicious doughs and batters, she says.
"The fact that you ate raw cookie dough or something else containing raw eggs without getting sick in the past does not mean that you are immune to getting sick in the future," she says.
To minimize the risk of becoming ill, the CDC recommends that you do not eat any raw cookie dough or any other raw-dough products that are supposed to be cooked or baked.
Symptoms of salmonella infection - and they aren't very pretty - include diarrhea, fever and abdominal pain. If you're healthy, you probably won't need medical intervention. You'll be fine in a week or less, Neil says. But if salmonella infects children younger than 5, an elderly person or one with a weakened immune system, the symptoms may be severe, spreading into the bloodstream, then on to other body sites. The poisoned apple, so to speak, could result in death.
So is it possible to satisfy your craving for raw cookie dough in a safe manner? You can order a Cookie Dough Blast milk shake at Sonic, but it lacks something.
But there is a new product on the market that, when I heard about it, had to try. Edoughble makes an edible cookie dough that is safe to consume. There are several flavors, including the most-popular: oatmeal-raisin, chocolate chip and s'more. All are made with natural ingredients and taste like the real thing. Only no eggs. Nirvana for us cookie dough lovers. You'll find it at www.edoughble.com.
But you can make your own dough using frozen egg substitutes, such as Egg Beaters.
"They are pasteurized, so it's safe to use them in recipes that will not be cooked," Neil says.
And here's a recipe that will let you lick the pan and the beaters, too.
Oatmeal Raisin Cookies
3/4 cup butter, softened
1 cup brown sugar, packed
1/2 cup sugar
1/4 cup egg substitute
1 teaspoon vanilla
1 1/4 cups flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 cup water
1/4-1/2 teaspoon cloves
1 cup raisins
3 cups oatmeal
Cream together butter, sugars, egg beaters, water and vanilla. Stir in remaining ingredients. Drop by rounded teaspoons on cookie sheet. Flatten slightly. Bake 12-15 minutes at 350 degrees.
Big birthday
Happy birthday Mount Vernon. In celebration of its 60th year serving Chattanoogans some of the best Southern fare on the planet, Mount Vernon is gifting its patrons by bringing back items from its "oldie-goldie's" menu of the 1950s, '60s and '70s.
Some menu items from that time are still served every day, such as the scrumptious fried chicken and fried chicken livers, and the amaretto pie. But items such as the Hot Bubbly, a sirloin and mozzarella sandwich served with silver-dollar potatoes; fried chicken livers on toast; and the Spanish omelet; haven't been enjoyed for decades. All entrees, save the Hot Bubbly, will be served with your choice of the once-popular Papoo Greek salad or a traditional tossed salad.
"It's our way of saying 'thank you,'" says owner Jeff Messinger.
The retro menu will be served from 4-9 p.m. beginning September 1 through the end of the month. Mount Vernon is located at 3535 Broad St. Phone: 423-266-6591.
Helping critters
On Wednesday, Sept. 2, both Mellow Mushroom locations in Chattanooga will host a charity night benefitting Pet Placement Center in Chattanooga, a no-kill shelter on Dayton Boulevard. Ten percent of all sales from 4-10 p.m. will be donated. Mellow Mushrooms are at 205 Broad St. downtown and 2318 Lifestyle Way, across Shallowford Road from Hamilton Place.
Contact Anne Braly at abraly@timesfreepress.com.