AMY REYES – Member Spotlight – March 2016
“Be sure to show hospitality, in doing so one may be entertaining angel without even knowing it.” Hebrews 13:2
Amy Sloan Moon Reyes is native to Seattle, Washington, born in April of 1972. Her passion for cooking did not take long to come to fruition and by age 4, she was enamored by hospitality and food service. Throughout the past 40+ years, Amy has experienced a wide array of opportunity by utilizing this skill to bless her family, friends and community. Not only locally, here in the Pacific Northwest, but also in Mexico, Switzerland, Bali and Hawaii. Her passions have carried her from baking, recipe creation, designing food labels and procuring wine for a hotel opening. She has energetically provided entrees to dinner tops exceeding 60 people, appetizers and light refreshments to over 150, has enjoyed being taught creations new to her, yet custom to others and has been the teacher on the other side of the same coin. (This opportunity allowed her to teach a Korean-style cafe to sell 500 American-style hamburgers in one day!)
Throughout her life, Amy has experienced both the love and the heartache of pursuing her passion. However, changes in jobs, locations, culinary schools, marriages, raising children and injury have not derailed her from her pursuits and she continues to pour her heart and efforts into her hospitality and food giftedness. This masterful chef will not stop creating or desiring to learn just because she has her name as the Head Baker in the Genus Book of World Records for the largest cinnamon roll ever made, weighing in at 246.5 pounds. Amy enjoys the perpetual opportunity to grow as a chef and seeks challenges to better master her skills.
CHOCOLATE CHIP COOKIES
- 1 c. sugar
- 1 c. packed brown sugar
- 1 c. butter, softened
- 2 eggs
- 1 Tbsp. vanilla
- 2 c. all-purpose flour
- 1 ½ c. quick-cooking oats
- 1 tsp baking soda
- ½ t. salt
- 2 c. chocolate chips
- 1 c. toffee bits
- Preheat oven to 350° F.
- In a large mixer bowl combine sugar, brown sugar, butter, eggs and vanilla.
- Beat at medium speed until light and fluffy.
- Sift together flour, baking soda and salt.
- Add oats & flour mixture to creamed mixture.
- Mix at medium speed until well mixed.
- Mix in chocolate chips and toffee bits by hand.
- Drop onto ungreased sheet pan using a 1 oz scoop, 2 inches apart.
- Bake for 13-16 min, or until desired doneness.
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