"Cook of the Week" Haley Bright

Haley Bright was born and raised in Harrison. She is a 2004 HHS graduate and holds an associate degree in education from North Arkansas College, as well as a bachelors in secondary education and history from College of the Ozarks.

Bright's teaching career began in Alakanuk, Alaska, where she taught in the Yukon School District for two years. She then moved to Marshall where she was an assistant volleyball coach as well as a teacher at Marshall High School.

Bright become a stay-at-home mom in 2012. She shares three children — ages 17, 14, and 10, with her husband — Josh. Although Bright pivoted from her teaching career to focus on parenting, she has still been hard at work. She is the founder and president of the Harrison High School Theater Booster Club and recently accepted the position of President of the Harrison Middle School PTA.

Bright has had a lot of helpful guidance as she has developed as a cook — she cites her "mom, grandmom, granny, and aunts" as her cooking teachers, along with the lessons learned through firsthand trial and error.

One ingredient she believes every cook should always have on hand is "good fresh cinnamon." According to Bright, the most useful tool in her kitchen is a good mixer. Both of these things are useful in making her favorite recipe — molasses cookies, the recipe for which she shares here this week.

Molasses cookies

1 1/2 c unsalted butter at room temperature

1 c sugar

1 c packed brown sugar

1/2 c unsulphured molasses

2 eggs

4 1/2 c of all-purpose flour

4 tsp of baking soda

1 t\Tbs of ground ginger

2 tsp of ground cinnamon

1 tsp of ground cloves

1 tsp of salt

In a medium bowl whisk together flour, baking soda, cinnamon, cloves, ginger, and salt. (More spice can be added if preferred.) In a stand mixer, cream softened butter, sugar, brown sugar, eggs, and molasses then add dry ingredients slowly. Refrigerate for 2 hours. Preheat oven to 350 degrees. Scoop by spoon onto parchment paper — more or less dough depending on the size you prefer. Bake for 8-10 mins.