In this issue
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Q. & A. with dynamic volunteer MeLissa Olson

Calls to Quitline emphasize demand for smokefree air in Michigan

Release of Cancer Facts and Figures
for African Americans 2009-2010

National Volunteer Week

Successful murder mystery fundraiser

Minority Cancer Awareness Quiz
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VOICES photo and video contest!

Powerful Choices podcast

VOICES in the kitchen

GLO Grads

Buttermilk Chocolate Drops
by Sean Sutherland
1 cup light brown sugar; packed
½ cup shortening
4 1-ounce squares unsweetened chocolate
1 egg
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
2 tablespoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup buttermilk

Preheat oven to 350°F.
Melt chocolate on low heat in top portion of a double broiler.
Cream brown sugar and shortening in a mixer bowl until light and fluffy.
Add chocolate, egg, and vanilla, and mix well.
In a small bowl, combine flour, baking powder, baking soda, and salt, mixing lightly.
Add dry ingredients to creamed mixture alternately with buttermilk, mixing well after each addition.
Drop dough by teaspoonfuls onto lightly greased or nonstick cookie sheets.
Bake for 12 to 15 minutes or until brown.
Bake the full amount of batter and send treats home with guests or freezer half the dough for later use.

Half the recipe serves 8.

End result: I used semi-sweet chocolate chips instead of the unsweetened chocolate squares and they tasted great. Nice healthier alternative to other after dinner treats!

Buttermilk Chocolate get the thumbs up!
Buttermilk is made from fresh pasteurized or ultra-pasteurized low-fat or skim milk, usually with nonfat dry milk solids added. Buttermilk is a relatively low-fat product – 1 cup contains about 2 grams of fat (a cup of whole milk contains 8 grams of fat, and a cup of 1% milk contains 2.5 grams of fat).