Candy Cane Kiss Cookies

Candy Cane Kiss Cookies
Recipe by Our Best Bites

1/2 c. butter-flavored shortening
1/2 c. real butter (or: no shortening, use 1 c. butter)
1 c. brown sugar
1 c. white sugar
2 eggs
1 1/2 tsp. vanilla
optional: 1 tsp peppermint extract
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 1/2 c. flour, lightly spooned into measuring cups and leveled with a knife
1/4 c. + 2 Tbsp. unsweetened cocoa powder
1 12 ounce bag dark chocolate chips (I used mini chocolate chips)
48 Hershey’s Candy Cane Kisses, unwrapped (one 10 ounce bag)

Preheat oven to 350.

Cream together softened butter, shortening, brown sugar, and white sugar for 1-2 minutes on medium-high speed or until light and fluffy. Add the eggs and vanilla. Meanwhile, combine the baking powder, baking soda, salt, flour, and cocoa powder. Add to the butter/sugar mixture and mix until combined. Mix in the chocolate chips.

*Important!* To prevent cookies from flattening out, refrigerate dough for 30-60 minutes.

Drop the dough by the tablespoonful onto an ungreased baking sheet. Bake until just set, but centers are still soft, about 8 minutes. Remove from oven and allow to cool for 1-2 minutes. Use a metal spatula to transfer cookies to cooling rack. Top each cookie with an unwrapped Candy Cane Kiss. Allow to cool completely, long enough for the Kiss to harden. If necessary, after the cookies have cooled, they can be placed in the refrigerator or freezer to re-solidify the Kiss.

Yield: 4 dozen cookies

http://www.ourbestbites.com/2010/11/candy-cane-kiss-cookies/

Almond-Orange Shortbread

From: Everyday Food ... copyright 2007 Martha Stewart Note that I just melted some chocolate bark & chocolate chips to dip them it. You have to keep warming it to keep it thin, though, or your cookies will break! Also, I used some "orange peel" from Penzies rather than zesting my own oranges....

ingredients 1 cup (2 sticks) butter, unsalted, room temperature 1 cup confectioners' sugar ¾ teaspoon almond extract ½ teaspoon salt 2 cups all-purpose flour (spooned and leveled) Grated zest of 1 orange (about 2 teaspoons) ¾ cup sliced almonds Almond-Orange Shortbread Makes 40 | Prep time: 15 minutes | Total time: 1 hour 30 minutes Keep the dough for this delicate, flavorful cookie in your freezer. Later, you can slice off just what you need from the frozen log of dough and bake. Make the dough: In a mixer bowl, beat butter, sugar, almond extract, and salt until smooth. With mixer on low speed, add flour and orange zest; mix just until a dough forms.With a wooden spoon, rubber spatula, or your hands, gently mix in almonds. Freeze the dough: On a piece of waxed paper, form dough into a rectangular log, 12 inches long, 2 1/2 inches wide, and 1 inch thick.Wrap log in the paper, and freeze until firm, at least 1 hour and up to 3 months. If freezing longer than 1 day, wrap log again, in plastic wrap. Bake the shortbread: Preheat oven to 325°. Remove dough from freezer. (If dough has been in freezer a long time and is frozen solid, let it sit at room temperature 30 minutes so it slices without crumbling.) With a sharp knife, cut dough into 1/4-inch-thick slices; place on ungreased baking sheet at least 1 inch apart. Bake until edges just begin to turn golden, 20 to 25 minutes. Cool 5 minutes on baking sheet; transfer cookies to a rack to cool completely

Quick and Easy Fudge

(adapted from Betty Crocker Cookbook)

2 cups semisweet chocolate chips
1 can sweetened condensed milk
1 tsp vanilla extract (or other extract of your choice)
3/4-1 cup chopped nuts (optional--could probably substitute marshmallows or just about anything)

Heat chocolate chips and condensed milk in a small saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat and quickly stir in the extract and nuts. Spread in an 8 x 8 baking dish (either butter the dish or line it with foil and butter the foil). Refrigerate for at least an hour. Makes approximately 64 pieces.

Zucchini Garden Chowder

2 medium zucchini, chopped
1 medium onion, chopped
2 tablespoons minced fresh parsley
1 teaspoon dried basil
1/3 cup butter or margarine
1/3 cup all-purpose flour
1 teaspoon salt
¼ teaspoon pepper
3 cups water
3 chicken bullion cubes
1 teaspoon lemon juice
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (12 ounces) evaporated milk
1 package (10 ounces) frozen corn
¼ cup grated Parmesan cheese
2 cups (8 ounces) shredded cheddar cheese
Pinch sugar, optional
Additional chopped parsley, optional

In a Dutch oven or soup kettle over medium heat, sauté the zucchini, onion, parsley and basil in butter until vegetables are tender. Stir in flour, salt and pepper. Gradually stir in water. Add the bullion and lemon juice; mix well. Bring to a boil; cook and stir for 2 minutes. Add tomatoes, milk and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until corn is tender. Just before serving, stir in cheeses until melted. Add sugar and garnish with parsley if desired. Yield: 8-10 servings (about 2-1/2 quarts).

Yogurt Cake

TIME: Prep: 10 min. Bake: 30 min. + cooling

Ingredients:
1 package (18-1/4 ounces) white cake mix
1-1/4 cups water
4 egg whites
1/3 cup canola oil (note: I use 1/3c applesauce instead)
2 cartons (6 ounces each) fat-free reduced-sugar black cherry yogurt,divided (note: or whatever flavor you want, I like blueberry a lot and have done raspberry too)
1 carton (8 ounces) frozen fat-free Cool Whip, thawed

Directions:
In a large bowl, combine the cake mix, water, egg whites and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in one carton of yogurt.

Pour into a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Place remaining yogurt in a small bowl; fold in whipped topping. Spread over cake. Store in the refrigerator. Yield: 15 servings.

Jennie Johnson

Whole-wheat Pasta Salad with Walnuts and Feta Cheese

Copyright 2006, Ellie Krieger, All rights reserved

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 12 minutes
Yield: 4 servings

8 ounces whole-wheat fusilli or other spiral shaped pasta
1/2 cup walnut pieces or halves
1/2 cup crumbled feta cheese
1/2 cup diced red onion
1 1/2 cups chopped baby spinach leaves
2 tablespoons walnut oil
2 tablespoons red wine vinegar
1 clove garlic, minced (about 1/2 teaspoon)
1/2 teaspoon Dijon mustard
Salt and pepper

Cook the pasta according to the directions on the package. Drain the pasta, rinse it under cold water, and put it in the refrigerator to chill.

In a dry saute pan, toast the walnuts over a medium-high flame until they are fragrant, about 2 minutes. Set the walnuts aside to cool then chop them coarsely.
In a large bowl, toss together the chilled pasta, walnuts, feta cheese, onion, and spinach. In a small bowl whisk the oil, vinegar, garlic and mustard. Pour the dressing over the pasta salad and toss to combine. Season with salt and pepper, to taste.


Nutrition Information
Calories 434 Total fat 22 grams
Saturated fat 4.7 grams Protein 13 grams
Carbohydrates 49 grams Fiber 7 grams

Rum Raisin Cupcakes

Cupcakes (makes 12):
2/3 cup dark raisins, coarsely chopped
2 tablespoons dark rum
¾ cup plus 2 tablespoons soy milk
1 teaspoon apple cider vinegar
1/3 cup canola oil
¾ cup granulated sugar
1 tablespoon molasses
1 tablespoon rum
1¼ teaspoons vanilla extract
1¼ cups all-purpose flour
2 tablespoons cornstarch
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground mace or ground nutmeg

Rum glaze:
¼ cup dark rum
3 tablespoons granulated sugar
½ teaspoon vanilla extract
2 teaspoons margarine
* note: we used Smart Balance “buttery spread,”

Rummy buttercream frosting:
¼ cup margarine, softened to room temperature
1 to 1¼ cup confectioners’ sugar, sifted
1 tablespoon rum
½ teaspoon vanilla extract
1 teaspoon molasses, optional
soy milk, as needed


Directions:

Cupcakes:

1. Preheat oven to 350 degrees. Line a muffin pan with cupcake liners.

2. In a small bowl, combine chopped raisins and dark rum. Toss well to coat raisins and set aside for at least 30 minutes, stirring occasionally. In another measuring cup, whisk together soy milk and vinegar and set aside a few minutes to curdle.

3. Pour soy milk mixture into a large bowl and whisk in canola oil, sugar, molasses, rum and vanilla till blended. Sift in flour, cornstarch, baking powder, baking soda, salt, and mace and stir until ingredients are combined. Fold in rum-soaked raisins and fill cupcake liners three-quarters of the way and bake for 18 to 20 minutes till done.

Rum glaze:

In a small saucepan, bring rum and sugar to simmer over medium heat, dissolving sugar and bubbling for about a minute. Reduce heat and cook mixture for another 1 to 2 minutes till it resembles a thin, light-colored syrup. Remove from heat and stir in vanilla and margarine. Allow to cool for a few minutes before dribbling over warm cupcakes.

Rummy buttercream frosting:

Beat margarine, sugar, and rum together with a handheld mixer at low speed until moistened (to avoid confectioners’ sugar flying all over the place), then beat at high speed to cream. Stop after a minute to scrape bowl and add vanilla (and molasses, if using; adds a little color and flavor). Beat till thick, fluffy and creamy, about 3 to 5 minutes. Add small increments of confectioners’ sugar if too wet; dribble in a little soy milk if too dry. Store in refrigerator or load up a pastry bag to decorate cupcakes with.

Assembly:

While cupcakes are still warm, drizzle warm rum glaze over tops of cakes—a teaspoon at a time—distributing any remaining glaze among cupcakes. When completely cool, decorate tops with a small swirl of rummy buttercream frosting.

Peanut Butter Cupcakes

Ingredients
Cupcakes (makes 12)
¾ cup soy milk
2 tablespoons apple cider vinegar
½ cup natural chunky peanut butter
1/3 cup canola oil
2/3 cup granulated sugar
2 tablespoons dark molasses
1 teaspoon vanilla extract
2 teaspoons ground flaxseed
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¼ cup peanuts (for garnish)

Quick Melty Ganache
3 tablespoons soy creamer or soy milk
1/3 cup semisweet dark chocolate chips

Directions

Cupcakes
1. Preheat oven to 350 degrees. Line a muffin pan with cupcake liners.
2. Mix soy milk with vinegar in a measuring cup and set aside to curdle.
3. In a large mixing bowl, cream the peanut butter, oil, sugar, molasses, vanilla, and ground flaxseeds until well combined. Add the soy milk mixture and mix until incorporated.
4. Sift the flour, baking powder, baking soda and salt into a separate bowl and mix. Add the dry ingredients to the wet and mix until just combined.
5. Fill cupcake liners two-thirds full. Bake for 23 to 26 minutes. Remove from oven and
transfer to cooling racks.

Quick Melty Ganache
Heat soy creamer in a small saucepan over medium heat till just about to simmer. Remove from heat; add chocolate chips and stir till chocolate is completely melted and creamer is incorporated. Set aside and allow to cool for 10 minutes. With a spatula, scoop into a prepared pastry bag or plastic bag with the tip chopped off, or drizzle haphazardly with a fork. Will set when fully cooked.

Assembly:
Pipe the ganache on the cupcakes in a zigzag or swirly pattern. Alternatively, you can just spoon it on and call it a day. Sprinkle with chopped nuts. Place cupcakes in the fridge to set for about 10 minutes.

Tomato Bisque

Based on the recipe from Food Network Kitchens
Makes enough for all 13 Oesterle staff to eat with Chicken Louis and salad

Ingredients
• 4 tablespoons unsalted butter
• 2 slices bacon, cut into smallish pieces
• 1 large-ish yellow onion
• 1 carrot, chopped
• 1 stalk celery, chopped
• 4 cloves garlic, minced
• 5 tablespoons all-purpose flour
• 5 cups chicken broth
• 1 (28-ounce) can whole, peeled tomatoes (with liquid)
• 1 small can tomato paste
• 3-4 springs of fresh parsley
• 3 -4 sprigs fresh thyme
• 1 bay leaf
• 1 cup heavy cream or half and half or whole milk
• Salt and pepper to taste

Melt the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Remove the bacon from the pot and eat it or throw it away. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.

Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth, tomatoes, and tomato paste (smoosh the tomatoes with your spoon or whisk) and bring to a boil while whisking constantly-ish to avoid flour lumps. Toss in the parsley, thyme and bay. Lower the heat and simmer for 30 minutes or so. Remove from heat. You may want to allow the soup to cool slightly before the next step—or just be careful.

Remove and discard the herbs. Working in batches, transfer the mixture to a blender and puree until smooth. (An immersion blender would work well for this part.) Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot and reheat over medium heat

Stir the cream/milk into the soup and season with salt and pepper to taste. Divide among warm soup bowls and serve immediately.

OR For the crock pot, I cooked the soup on the stove. After blending, I strained it into the crock pot, added the cream and stuck it in the fridge. I reheated it in the crock pot the next morning, adding the salt and pepper at that time.

Emily Prather-Rodgers
Technical Services Coordinator

Three-Bean Salad

2 16-ounce can cut wax beans (drained)
2 16-ounce can cut green beans (drained)
2 16-ounce can red kidney beans (drained)
1 16-ounce can or jar artichoke hearts (drained)
1 16 ounce can or jar button mushrooms (drained)

½ C. vinegar
¼ C. oil
2 T. sugar
½ t. celery seed
½ t. dry mustard

1. Combine beans, artichoke hearts and mushrooms in a bowl.

2. For dressing, mix vinegar, oil, sugar, celery seed and dry mustard. Pour over vegetables, stir lightly. Cover and chill for 4 to 24 hours, stirring often Makes 8 servings.

72 calories 2 g total fat (0 g saturated), 9 mg chol. 201 mg sodium, 11 g. carbo., 3 g. fiber, 3 g. protein


Jan Smallwood
Library Secretary

Tangy Shredded Pork

Slow cook a pork roast with a bit of water (1/4-1/3 cup), salt, pepper and mustard seed.

Pull apart.

Add a little ketchup and an equal amount of mustard and brown sugar to taste. You may also need to add more salt and pepper.

Sweet Crispix Mix/Puppy Chow

1c. chocolate chips
¼ c. peanut butter
½ c. dry roasted peanuts
6 c. Crispix
1 c. powdered sugar

Melt chocolate – if using microwave ca. 1 minute and stir between every 30 seconds until melted. Stir in peanut butter & peanuts. Gently stir cereal mixture into chocolate-peanut butter mixture.

Dump all into 2 gallon ziplock w/ sugar and gently toss until coated.

Kim Butler
Archivist/Associate Director of Archives

Sugar Cookies & Frosting

Cookies:
1c. butter
1c. sugar
2 eggs
1 tsp. Vanilla
3.5 c. flour
1 tsp. Salt
2 tsp. Baking powder

Cream butter & sugar, add eggs & vanilla, add flour, salt, & baking powder. Chill dough for 1 hour or more. Roll out to ½” thickness and cut out. Bake at 400 for about 10 minutes – remove before the edges turn brown.

Frosting: (enough for a few of the above batches!)
2# powdered sugar
¾ c. Crisco
2/3 c. water
¼-1/2 tsp. Butter flavor
1-2 drops vanilla
pinch salt

Whip all ingredients together until light & fluffy.


Kim Butler
Archivist/Associate Director of Archives

Spinach-Potato Pie

1 pound spinach
6 medium potatoes
1 medium onion
3 eggs, beaten
dash of pepper
¼ cup melted butter or margerine
1 teaspoon salt

Preheat oven to 350.
Wash spinach, chop fine, and set aside. Shred potatoes and onion into eggs. Add remaining ingredients and mix. Spread half of potato mixture in shallow baking dish (9x13” should be fine). Spread spinach as second layer. Top with remaining potatoes.
Bake for 30 minutes, or until potatoes are browned and done.
Makes 6 servings.

Ted Schwitzner
Technical Services Coordinator

Sour Cherry Rugelach

(Won the Chicago Tribune’s holiday baking contest and was featured in their Ethnic Chicago Cookbook)

Dough:
1 c. butter at room temp.
1 8 oz package light cream cheese at room temp.
½ c. sugar
2 ¾ c. flour
1 t. salt
Filling:
¾ c. sugar
2/3 c. dried sour cherries, finely chopped (I usually use dried cranberries)
2/3 c. toasted walnuts, finely chopped
½ c. butter, melted
2 t. ground cinnamon
1 t. allspice
1/8 t. salt

1. For dough: beat butter and cream cheese until light. Add sugar, beat until fluffy. Mix in flour and salt. Gather into a ball and gently knead until smooth and flour is incorporated. Divide dough into 8 equal pieces. Flatten into disks; wrap each in plastic wrap. Refrigerate at least 1 hr.

2. For filling: mix sugar, cherries, walnuts, melted butter cinnamon, allspice, and salt in a medium bowl. Set aside. Heat oven to 350

3. Unwrap dough disks and roll into 8” rounds on a lightly floured surface. Spread 3 T filling onto the center of each circle, leaving about a 1/2” border. Cut circle into 9 wedges, using a pizza cutter type thing. Starting at the wide end of each wedge, roll up each cookie tightly. Place tip side down on ungreased cookie sheets; bend into crescents. Repeat with remaining dough disks.

4. Bake until rugelach are golden brown – about 20 minutes. Cool on wire racks. (be careful when transferring as filling does leak and caramelize – and becomes very, very hot)

Kim Butler
Archivist/Associate Director of Archives

Snickers Cookie Bars

(Student Assistant Picnic 2007)

1 box yellow cake mix
½ cup packed brown sugar
2 eggs
½ cup melted butter
3 regular sized Snickers bars, chopped

Mix the cake mix, sugar, eggs and butter until blended. Add chopped Snickers bars. Bake in an ungreased 9x13 pan at 350 degrees for 25-30 minutes.

Jennie Johnson
Periodicals Assistant

Slow Cooker Texas Pulled Pork (original recipe)

Prep Time:15 Min
Cook Time:5 Hrs
Ready In:5 Hrs 15 Min
Original Recipe Yield 8 sandwiches

Ingredients
• 1 teaspoon vegetable oil
• 1 (4 pound) pork shoulder roast
• 1 cup barbeque sauce
• 1/2 cup apple cider vinegar
• 1/2 cup chicken broth
• 1/4 cup light brown sugar
• 1 tablespoon prepared yellow mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon chili powder
• 1 extra large onion, chopped
• 2 large cloves garlic, crushed
• 1 1/2 teaspoons dried thyme
• 8 hamburger buns, split
• 2 tablespoons butter, or as needed

Directions

1. Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours. I used a 5 pound pork butt roast that included bone and skin (removed after cooking). I didn’t use the oil or the Worcestershire sauce or chicken broth or onion and used garlic powder instead of real. I think it would have been helped by a small amount of liquid smoke and some salt. I cooked on high overnight –so closer to 9 hours, but I have an older crock pot – probably would have been done at 6 though.

2. Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices. I did not return it to the juices – it seemed like it would way greasy – but next time I’d probably figure out a way to use some of it as it dried out as I kept it warm in the crock pot. I just put fresh bbq sauce on the meat once I put it back in the crock pot and kept adding as needed to try to keep it moist.

3.Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns. This would be yummy, but obviously skipped this step.

Salmon Ball

1 – 16 ounce can red sockeye salmon, drained
8 ounce cream cheese
1 T. lemon juice
2 t. grated onion (1 t. minced)
2 t. horseradish (hot)
½ t. salt
½ C. pecans, finely chopped
2 T. chopped parsley

Mix the first 6 ingredients and form into a 6” ball or log. Mix pecans and parsley and roll cheese in these, coating well. Serve with crackers (Serves 10)

Carolyn Sheehy
Clare and Lucy Oesterle Director of Library Services

Rhubarb Cake

(Ben Draper’s recipe)

½ c. butter
1 ½ c. brown sugar
2 eggs
1 c. buttermilk/sour milk
2 c. flour
1 tsp. baking soda
1 tsp. salt
2 c. chopped rhubarb
1/3 c. cinnamon sugar

Cream butter and brown sugar together
add egg and milk and blend
add flour, baking soda and salt and blend
fold in rhubarb
pour dough into prepared 9x13 pan and sprinkle with cinnamon sugar
bake at 350 for 30-40 minutes

Raspberry Brownie Delight

1 box brownie mix
1 small tub Cool Whip
½ cup raspberry liquor of syrup
Fresh raspberries
Mini-chocolate chips

Prepare brownies according to cake-like consistency instructions. Cool slightly in pan. Poke holes over top with toothpick or skewer. Drizzle raspberry syrup or liquor over top just until moist but not soggy. Frost with thick layer of Cool Whip. Sprinkle mini-chocolate chips and fresh raspberries over top. Keep refrigerated.

Belinda Cheek
Access Services Coordinator

Pumpkin Swirl Cheesecake

Prep: 25 min. plus refrigeration
Bake: 55 min.

2 C finely crushed ginger snaps
½ C finely chopped pecans
6 T butter or margarine (melted)
3 pkg. (8 oz. each) Cream cheese (softened)
1 C. sugar, divided
1 t. vanilla
3 eggs
1 C. canned pumpkin
1 t. ground cinnamon
¼ t. ground nutmeg
dash ground cloves

Mix ginger snap crumbs, pecans and butter; press onto bottom and 2 inches up side of 9-inch springform pan. Beat cream cheese, ¾ C of the sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Reserve 1-1/2 C. of the plain batter. Stir remaining ¼ C. sugar, pumpkin and spices into remaining batter. Spoon 1/2 of the pumpkin batter over crust, top with spoonfuls of ½ of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.

Bake at 325 degrees for 55 min. or until center is almost set if using a silver springform pan. (Or, bake at 300 degrees for dark nonstick springform pan.) Loosen cake from side of pan; cool before removing rim of pan.

Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator. Makes 12 servings.

Carolyn Sheehy
Clare and Lucy Oesterle Director of Library Services

Pumpkin Nut Cake

2 cups sugar
1 cup oil
4 eggs
2 cups flour
2 teaspoons baking soda
1 tablespoon cinnamon
1 ½ tablespoons pumpkin pie spice
1 teaspoon nutmeg
½ teaspoon salt
2 cups pumpkin
1 cup chopped nuts

Mix together sugar, oil and eggs.
Add remaining ingredients.
Bake at 350 degrees in a 9 x 13 inch pan for 50-55 minutes.

FROSTING:

4 ounces cream cheese
1 cup butter
4 cups powdered sugar
1 cup chopped nuts
pinch of salt

Combine cream cheese, butter and sugar.
Beat until smooth.
Add nuts (or just sprinkle on top after frosted)


Belinda Cheek
Access Services Coordinator

Praline Candy Bar Cookies

Preparation time: 25 minutes
Cooking time: 3 minutes
Baking time: 25 minutes
Yield: 24 squares

For brown sugar crust:
2 sticks unsalted butter, softened
1 ½ cups packed light brown sugar
1 egg, separated
2 cups flour
1/8 tsp. Salt

For praline topping;
1 cup packed light brown sugar
2 tablespoons sugar
¼ cup dark corn syrup
1 stick unsalted butter
¼ cup whipping cream
2 cups chopped pecans
2 tablespoons bourbon
1 tablespoon vanilla
Pinch salt
1 ½ ounces bittersweet chocolate, chopped (about ¼ cup), melted

1. Heat oven to 350 degrees. For crust, cream butter and sugar until light and fluffy with a mixer on medium speed. Add egg yolk. Beat well. Add flour and salt; mix until smooth. Transfer to 13-by-9-by-2-inch baking pan; spread evenly with spatula. Cover with plastic wrap; press gently into place. Remove plastic.

2. Whisk egg white until foamy; brush lightly over dough with a brush. (Some will be left over.) Baker until puffed and lightly browned, about 20 minutes. Transfer to rack; let rest 15 minutes.

3. For praline topping, heat sugars, corn syrup and butter to boil in small, heavy saucepan over medium-low heat, stirring frequently. Let boil 1 minute. Add cream; stir until smooth. Stir in pecans, bourbon, vanilla and salt. Pour filling over crust; tilt pan to spread evenly.

4. Bake until topping is dark brown and bubbly (bubbles will be large at first, then smaller and closer together), about 25 minutes. Cool completely; cut into squares. Use fork to drizzle melted chocolate over surface. May take several hours for praline to firm up completely. (Can be baked 2 days ahead and kept at room temperature in airtight container, each layer separated by waxed paper.)


Carolyn Sheehy
Clare and Lucy Oesterle Director of Library Services

Poppyseed Fruit Salad

Lettuce
Quartered, fresh strawberries
Fresh blueberries
Fresh or canned pineapple
Canned mandarin oranges
Chopped pecans
Poppyseed dressing (from Panera – or your favorite brand from the grocery store – a sweeter dressing is probably best for this particular salad)

Peter Rabbit Carrot Cake

Based on the recipe from The Silver Palate Cookbook

Cake:
3 cups unbleached all purpose flour
3 cups sugar
1 teaspoon salt
1 tablespoon baking soda
1 tablespoon vanilla
1 1/2 cups vegetable oil
1 tablespoon cinnamon
4 large eggs

1 1/2 cups walnuts chopped
1 1/2 cups coconut
1 1/3 cups grated carrots
3/4 cups crushed pineapple,drained

Preheat oven to 350. Combine dry ingredients in a bowl. Add oil and eggs and beat well.
Fold in nuts, coconut, carrots, and pineapple. Pour in two 9” greased pans and bake for
50 minutes or until edges have pulled away from the sides of the pan.

Cream Cheese Frosting:
8 ounces cream cheese
6 tablespoons butter
3 cups confectioners' sugar
1 teaspoon vanilla
Juice of ½ lemon (optional – I’ve never tried this)

With an electric mixer, cream together cream cheese and butter.

Slowly sift in powdered sugar and continue beating until fully incorporated. Mixture should be free of lumps.

Stir in vanilla, and the lemon juice if using.

Use raspberry jam between the layers if desired.

Victor Stover
Acquisitions Assistant

Oriental Cole Slaw #1

16 oz cole slaw
(chopped cabbage mix without any dressing from the fresh vegetable department)
¾ cup vegetable oil
¾ cup cider vinegar
½ cup sugar
2 Ramen noodle packages (Oriental flavor)
large can pineapple tidbits
large can mandarin oranges
green grapes (halved)
½ to ¾ cup salted sunflower seeds
½ to ¾ cup slivered almonds

Combine cole slaw, vegetable oil, cider vinegar and sugar.
Add the seasoning mix from one of the Ramen noodle packages.
(you could add both if you prefer more seasoning)
Add fruit.
Crumble up the noodles from the two Ramen noodle packages.
Shortly before serving, stir in the almonds, sunflower seeds, and crumbled Ramen noodles.

Belinda Cheek
Access Services Coordinator

Oriental Cole Slaw #2

½ head cabbage, chopped OR
1-2 bags broccoli slaw
4 green onions, chopped
2 TBSP toasted sesame seeds
½ cup toasted slivered almonds
1 package Ramen Chicken Noodles, uncooked
2 TBSP sugar
½ cup canola oil
2 TBSP vinegar
1 tsp salt
½ tsp black pepper
1 envelope Ramen Chicken flavoring (that comes with noodles)

Toast almonds and sesame seeds by spreading on cookie sheet in 350 degree oven for 10-15 minutes. Whisk together sugar, oil, vinegar, salt, pepper and flavoring packet. Dressing may be added to salad the night before, if desired, to let the flavors “work.” Add raw noodles (crumbled), almonds and sesame seeds just before serving and toss them with salad.


Rosemary Henders
Instructional Services Librarian

Orange Sherbet Dessert

4c Rice Krispies
1c coconut
1c slivered almonds, toasted
1c brown sugar
1 stick butter, melted
1 quart vanilla ice cream
1 quart orange sherbet

Place the almonds on a cookie sheet and toast them in a 300° oven for 4 to 5 minutes (watch closely as they can go from lightly toasted to burned fairly rapidly). Mix together the Rice Krispies, coconut, almonds, brown sugar and melted butter. Place half of this mixture in the bottom of a 9x13 pan. Layer 1 quart vanilla ice cream followed by 1 quart orange sherbet. Top with remaining Rice Krispie mixture and freeze.

Jennie Johnson
Periodicals Assistant

Ooh-lala chocolate cake

1 chocolate cake mix
2 boxes of instant chocolate pudding
1 16 oz. Cool Whip
½ pint coffee liquer (optional)
2 frozen toffee candy bars (Skor work best, I think), well smashed

Bake cake and make pudding as on package directions. Cool cake a little. Then break up ½ of the cake so that it fits the bottom and a little up the side of a large bowl (glass works well b/c it looks like a chocolate trifle – very fun). Sprinkle about 1/3 cup of liqueur over the top of the cake. Spread ½ of pudding over cake and then ½ the cool whip. Sprinkle on one of smashed candy bars. Repeat the layers again (it’s ok to smash down the cake if you need more space).

Kim Butler
Archivist/Associate Director of Archives

Olive Oil Orange Bundt Cake

Adapted from: Baked Explorations: Classic American Desserts Reinvented and foodlibrarian.blogspot.com
3 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
4 large eggs, separated
2 cups granulated sugar
1 cup plain yogurt (Emily used fat-free Greek yogurt)
3/4 cup extra-virgin olive oil (Emily used a mixture of EVOO and regular OO)
Freshly grated zest of 2 oranges
1 1/2 teaspoon vanilla extract
confectioners' sugar, sifted, for dusting

Preheat the oven to 350 degrees F. Generously spray the inside of a 10-inch Bundt pan with nonstick cooking spray and flour.

In a large bowl, whisk together the flour, baking powder and salt. Set aside.

Beat the egg yolks until they are pale and light; slowly pour in the sugar until it is completely incorporated. Add the yogurt and olive oil and mix until thoroughly combined. Add the orange zest and vanilla, and mix until just incorporated.

Add the flour mixture to the wet ingredients in two parts, beating after each addition until just combined. Scrape down the bowl and beat again for 5 seconds.

In another large bowl, beat the egg whites until stiff peaks form. Scoop 1 cup of the egg whites into the batter. Use a rubber spatula to gently fold them in. After about 30 seconds of folding, add the remaining egg whites and gently fold until they are almost completely combined. Do not rush the folding process!

Pour the batter into pan and bake for 40-50 minutes until toothpick comes out clean. Allow to rest in pan for 5-10 minutes and then turn out onto wire rack or serving plate. Cool completely. Just before serving, dust with confectioners sugar.
Emily Prather-Rodgers
Technical Services Coordinator

Oatmeal Toffee Crunch Cookies

Baking Time: 15 minutes
Yield: 16 cookies

1 ½ sticks (3/4 cup) unsalted butter, room temperature
¾ cup packed dark brown sugar
½ cup sugar
1 egg
1 teaspoon vanilla
1 cup flour
1 ¾ cups rolled oats
½ teaspoon baking soda
1/8 teaspoon salt
¾ cup chopped pecans
4 Heath Bars (1.20 ounces each), chopped with mallet into about ½ inch pieces

1. Heat over to 350 degrees. Cream together butter, sugars, egg and vanilla with mixer on medium speed until light and fluffy. Mix in flour, oats, baking soda and salt until blended. Stir in pecans and candy pieces with wooden spoon.

2. Drop ¼ cup of dough for each cookies on greased baking sheet, leaving 2 inches between each cookie. Press down lightly with fingers dipped in water.

3. Bake until set, about 15 minutes. Cool on baking sheets for 3 minutes; transfer to racks to cool completely.


Carolyn A. Sheehy
Clare and Lucy Oesterle Director of Library Services

OATMEAL CAKE

Mix 1 c Quick Rolled Oats
½ c oleo
1¼ c boiling water
Let stand 20 minutes

Sift 1 1/3 c flour
1 t soda
½ t salt

Beat 2 eggs

Add 1 c sugar
1 c brown sugar

Beat well. Add sifted ingredients, then add oat mixture.

Bake 35-40 minutes at 350◦ in 8 x 12 oblong pan. While cake is warm, put on topping.

TOPPING
4 T melted oleo ¼ c milk
½ c sugar 1 t vanilla
1 c crushed nuts 1 c coconut
Spoon topping over warm cake. Broil 3-5 minutes until brown. It will bubble & sizzle.

Pat Thomas
Circulation and Reserves Assistant

Moroccan Couscous Salad

(Summer on the Vineyard – Black Dog Tavern cookbook)

1 small red onion
1 small red pepper
3 green onions
1 medium tomato

½ c. olive oil
¼ c. lemon juice
1 tsp cumin
½ tsp cayenne pepper

2 TB fresh cilantro/parsley/herb of choice

2 c. couscous prepared
1 c. couscous
1 c. boiling water
Pour boiling water over couscous, cover bowl and let sit for 5 minutes, fluff with fork.

1. chop veggies and mix in bowl
2. add prepared couscous
3. mix together juice and ¼ c. oil and add to bowl, mixing well
4. add spices and mix well
5. add remainder of olive oil as needed to make it not clumped together
6. refrigerate at least 2 hours to overnight to let flavors meld

[Notes: I usually use half red pepper and half green pepper b/c I like the bite the gp adds. I dislike red onions intensely, so I use Vidalia or Spanish. I only use ¼ c. oil total. I prefer the flavor with parsley and a little more of the spices. -Kim]

MEXICAN PASTA SALAD

Serves 6-8

1/2 pound whole wheat pasta (shells, elbow macaroni or corkscrews)
1 cup corn, frozen
3 scallions, minced
1 cup sweet red pepper, chopped
1 can pinto, kidney or black beans, drained
2 TB balsamic vinegar
3 TB lemon juice, fresh squeezed
2 tsp cumin or chili powder (or combination)
1 tsp taco seasoning (optional)
2 TB salsa
2 TB cilantro or flat-leaf parsley, chopped
1/2 tsp ground pepper
dash salt

B ingredients:
1 cup salsa

Cook pasta, adding corn during last 2 minutes. Drain and rinse with hot
water.

Combine rest of ingredients except B ingredients, salsa, and toss
with pasta. Refrigerate several hours to combine flavors. Adjust seasonings
as desired. Serve with salsa and cheese (if desired) on the side.

Melting Moments Cookies

1 c. butter
1/3 c. powdered sugar
¾ c. cornstarch
1 c. flour

Cream butter and sugar. Add flour and cornstarch. Mix until well blended. Chill.
Form into 1 inch balls. Place on greased cookie sheet. Bake @ 350 for 10-12 min.

Frosting:

3 oz. pkg. cream cheese
1 c. powdered sugar
1 tsp. vanilla

Cream cream cheese with sugar. Beat in vanilla. Tint frosting as desired.

Yield: 2 ½ - 3 dozen.

Vanilla Cupcakes

Cupcakes:
From: http://bread-and-honey.blogspot.com/2008/05/vanilla-cupcakes.html
Vanilla Cupcakes: from Amy Sedaris's I Like You: Hospitality Under the Influence

Ingredients:

1 1/2 sticks of unsalted butter, softened
1 1/2 cups sugar
2 eggs
2 teaspoons pure vanilla
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups flour
1 1/4 cup milk

Directions:

Preheat the oven to 375 degrees F. Put paper liners in your pan.
Put butter in an electric mixer and beat at medium speed until somewhat smooth. Pour in sugar and beat well. Add the eggs and mix well. Add in vanilla, baking powder, salt, flour, and milk. Beat until it looks like it's supposed to and pour into baking cups, until they are about 2/3 full.
Bake for 20 minutes or until golden brown. Frost when cool.

Soft Vanilla Bean Buttercream: from Cupcake Bakeshop

Ingredients:

2 sticks (1 cup) butter, room temperature
4 cups sifted powdered sugar
1 teaspoon vanilla
1/3 vanilla bean (**I use 1 vanilla bean)
2 tablespoons milk

Directions:

Beat butter at medium-high speed until creamy. Sift powdered sugar into the mixer bowl (right on top of the beaten butter). Beat to combine.
Split open the vanilla bean and scrape out the seeds. Add the seeds to the frosting. Add the vanilla and the milk. Beat until combined.

The Nutella cupcakes use the same batter and frosting recipes. Before baking, add a big glob (1 tablespoon or so) of Nutella to each cupcake filled with batter. Use toothpicks, chopsticks, knives or anything like that to mix the Nutella into the batter a little bit (like marbling). For the frosting, I added ½ a cup or so of Nutella and mixed well. I made two batches of cupcake batter but only one of frosting—using half for vanilla frosting and half for Nutella was plenty. (You can find Nutella in most supermarkets…often they keep it near the peanut butter.)

Non-Alcoholic Mint Julep: Kentucky Derby

4 Mint sprigs -- up to 5 sprigs
1 1/2 cups Sugar
2 cups Cold water
3/4 cup Lemon juice
1 1/2 quarts Ginger ale
Lemon slices -- thin (garnish ; optional )

"A mock mint julep drink."

Rinse the mint and discard stems. Place the sugar, water, and lemon juice in a medium-sized bowl, mix, and stir in the mint leaves. Allow to stand for 30 minutes.
Fill a large pitcher with ice cubes and strain the liquid over the ice. Add the ginger ale and lemon slices, and serve.

The Rat Takes the Cheese Grits

1 quart milk
1/2 cup butter
1 cup grits (uncooked)
1/2 teaspoon pepper
3 squares Gruyere cheese
1/2 cup grated Parmesan cheese

Bring milk to boil, add butter and grits, stir until creamy. Remove from heat and add cheese. Beat with mixer until very creamy. Pour into a greased casserole. Top with butter and Parmesan cheese. Bake at 400 degrees for 35 minutes.

Aubergines Farcies Duxelles (Eggplant stuffed with mushrooms)

3 (3x6") eggplants
1 tablespoon salt
2 tablespoons olive oil
1 cup minced yellow onion
1 1/2 tablespoons olive oil
salt and pepper to taste
1 pound fresh mushrooms, minced
3 tablespoons butter
1 tablespoon olive oil
4 1/2 ounces cream cheese, softened
1/4 cup minced parsley
1/2 teaspoon basil
3 tablespoons grated Swiss cheese
3 tablespoons fine dry white bread crumbs
2 to 3 tablespoons melted butter

Preheat broiler to 500 degrees. Remove stems from eggplant; cut in half lengthwise. Make cuts in flesh 1 inch apart and to within 1/4 inch of skin. Sprinkle with salt. Place cut side down on paper towel. Let stand for 30 minutes. Squeeze to remove liquid; pat dry. Drizzle with 2 tablespoons oil. Place cut side up in roasting pan. Add 1/8 inch water. Broil 4 to 5 inches from heat source for 10 to 15 minutes or until tender and light brown. Scoop out pulp; chop. Reserve skins. Set aside.

Saute onion in 1 1/2 tablespoons oil over low heat for 10 minutes or until very tender; do not brown. Season with salt and pepper. Add to eggplant. Place mushrooms in towel; twist to extract juices. Saute in mixture of 3 tablespoons butter and 1 tablespoon oil for 5 to 6 minutes. Season with salt and peper. Add to eggplant.

Combine cream cheese, parsley and basil in bowl. Beat until fluffy. Add to vegetables; mix well. Spoon into eggplant skins. Sprinkle mixture of Swiss cheese and bread crumbs. Drizzle with 2 to 3 tablespoons melted butter. Place in roasting pan. Add 1/8 inch water. Bake for 25 minutes or until brown.

6 servings, preheat 375 degrees.

Kentucky Ambrosia Salad

From Phyllis George Brown, Former First Lady of Kentucky and Miss America 1971, who says, "Ambrosia is a favorite dish with dinner or afterwards as a dessert. It's yummy! The more you add the more you can serve. The coconut makes it! Use a big clear glass salad bowl."

1 cup Mandarin oranges, drained
1 cup pineapple tidbits, drained
3 bananas, sliced
1 cup miniature marshmallows
1 cup flaked coconut
1 cup sour cream
1 tablespoon mayonnaise
Maraschino cherries, if desired

(Any combination of fruit can be used.) Combine fruits. Mix sour cream and mayonnaise. Fold in fruit. Add coconut and marshmallows. Garnish with cherries.

Cool Benedictine Soup

3 medium cucumbers
3 cups vegetable broth
3 cups sour cream
3 tablespoons white wine vinegar
2 teaspoons garlic salt
Several drops green food coloring
Chopped almonds for garnish

Peel cucumbers and cut into chunks. Puree in food processor. Combine with vegetable broth, sour cream and seasonings; tint a light green with food coloring. Chill. Serve cold, topped with almonds. Serves 6.

Please with Cheese

1 (16 oz) box cheese crackers, crushed
1 (8 oz) package cream cheese, softened
1 cup sour cream
1/2 cup celery, chopped
1/2 cup green peppers, chopped
1/4 cup onions, chopped
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon salt
dash of Tabasco

Grease a 9 inch springform pan. Cover the bottom of pan with half the crushed crackers. Mix cream cheese and sour cream; blend in celery, green pepper, onion and seasonings. Spread cheese mixture over cracker crumbs. Top with remaining cracker crumbs. Cover and refrigerate overnight. To serve, remove sides of pan. Cut into wedges.

Jambalaya

Serves 4 to 6

1 pound smoked sausage, such as kielbasa or hot links, sliced 1/4 inch thick
6 or 7 scallions, trimmed
1 large green bell pepper, chopped
2 celery ribs, chopped
3 cups chicken broth
1 1/2 cups uncooked long-grain rice
1/2 teaspoon dried thyme
1 pound raw small to large shrimp, peeled
Freshly ground black pepper
Tobasco or hot sauce to taste

In a large heavy saucepan, cook the sausage over moderate heat until browned. With a slotted spoon, transfer the sausage to a plate.
Chop the scallions, reserving the dark green parts for garnish; add the white and pale green parts to the saucepan. Add the green pepper, celery, and garlic. Cook over moderate heat, stirring, for 5 minutes. Add the broth, rice, thyme, and reserved sausage. Bring the mixture to a boil. Reduce the heat to a simmer and cook the jambalaya, covered, for 10 minutes. Stir in the shrimp and pepper and cook the mixture, covered, for 10 to 15 minutes more or until the shrimp are just done and the rice is tender.

Tom Gill

Irish Soda Bread

Taken from Taste of Home magazine; February & March 2008
Prepared by Melissa Jung, Acquisitions Assistant

Prep: 15 minutes
Bake 40 minutes + cooling

3 ½ cups all-purpose flour
½ cup sugar
2 tablespoons caraway seeds
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
2 eggs
2 cups (16 ounces) sour cream
¾ cup raisins

In a large bowl, combine the flour, sugar, caraway seeds, baking powder, salt and baking soda. In a small bowl, whisk eggs and sour cream. Stir into dry ingredients just until moistened. Fold in raisins.

Spoon into a greased 9-inch springform pan. Bake at 350ºF for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes before removing sides of pan. Cut into wedges; serve warm.

Yield: 1 loaf/12 wedges

Green Bean and Bacon Salad

1 pound French green beans, stems trimmed
¼ pound thick cut bacon, cut in ¼-inch pieces
1 shallot, finely chopped (I use onions and leave in bigger pieces so that those who don’t care for onions can eat around them!)
½ cup walnut halves and pieces, toasted
1 handful fresh flat-leaf parsley, leaves chopped
1 tablespoon grainy mustard
1 tablespoon hot water
Pinch sugar
1 lemon, juiced
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil

In a large pot of boiling salted water, blanch the green beans for 4 minutes, or until they are just crisp-tender. Drain the beans, transfer to a bowl of ice water to stop the cooking, and drain well. Put the green beans in a mixing bowl.

Cook the bacon until crispy, and then drain. Add the bacon to the green beans, along with the shallot, walnuts, and parsley.

In a mason jar, combine the mustard, water, sugar and lemon juice; season with salt and pepper. Drizzle in the oil, put the cap on, and shake vigorously to emulsify. If planning to eat the salad right away, pour the dressing over the green bean salad and serve. If eating later, store the dressing separately until ready to serve. (I also store the walnuts, which I do not toast, separately.)

Yield is 6 servings.

Fruited Pasta Salad

1 ½ cups uncooked spiral pasta
1 – 8 ounce can pineapple chunks
1 – 8 ounce carton nonfat peach yogurt
2 TBSP nonfat sour cream
1 ½ cups cubed cantaloupe
1 cup halved seedless grapes
1 ½ cups sliced fresh strawberries

Cook pasta, rinse in cold water and drain. Cool completely. Drain pineapple, reserving 2 TBSP juice. In a small bowl, combine yogurt, sour cream, and reserved pineapple juice until smooth; cover and refrigerate. In a large bowl, combine pasta, pineapple, cantaloupe and grapes. Just before serving, stir in strawberries and drizzle with yogurt mixture.

13 servings

Carol Murdoch
Retired Reference Services Librarian

Easy BBQ Crispix Mix

8 c. Crispix
1 c. mini pretzel
1 c. honey roasted peanuts
1 tsp. Sugar
2 tsp. Paprika
½ tsp. Garlic salt
½ tsp. Onion salt
¼ tsp. Dry mustard powder
1/8 tsp. Cayenne pepper
3 Tbl. Vegetable oil
1.5 tsp. Worcestershire sauce
½ tsp. Liquid smoke

In 2 gallon Ziploc, combine cereal, pretzels & peanuts.

Mix all sugar & spices together separately.

Combine oil, Worcestershire sauce & liquid smoke – mix well. Pour oil mixture over cereal mixture. Close bag & toss until cereal mixture is well coated. Add spices & close bag & toss until all is coated.

Kim Butler
Archivist/Associate Director of Archives

Double Chocolate Brownies

¾ C. unsifted flour
¼ t baking soda
¼ t salt
1/3 C. butter
¾ C. sugar
2 T. water
1 – 12 oz. Pkg. (2 C.) semi sweet chocolate morsels, divided
1 t. vanilla
2 eggs
½ C. chopped walnuts

Preheat oven to 325 degrees. Combine flour, baking soda, and salt. Set aside. In small saucepan, combine butter, sugar and water; bring just to a boil. Remove from heat. Add 1 C. chocolate morsels and vanilla. Stir until morsels melt and mixture is smooth. Transfer to large bowl. Add eggs, one at a time, beating well after each addition. Gradually blend in flour mixture. Stir in remaining 1 C. chocolate morsels and nuts. Spread into greased 9” square baking pan. Bake at 325 degrees for 30 minutes. Cool. Cut into squares. Makes approximately 16 – 2-1/4” squares.

Frosting for one 13x9 pan. Melt 3 T. butter. Stir in 2 T. cocoa. Add 1+1/2 C. confectioners sugar, 2 T. milk, 1 t. vanilla. Stir until smooth.

Carolyn Sheehy
Clare and Lucy Oesterle Director of Library Services

Creamy Herb and Horseradish Sauce

1 – 5.2 ounce package Boursin cheese with garlic & herbs, room temperature
1 – 8 ounce container sour cream
2-3 TBSP plain horseradish (or more to taste)

Mix cream cheese and sour cream until smooth. Add horseradish to taste.

Makes 1 ½ cups
Good on hot or cold roast beef sandwiches

Carol Murdoch
Retired Reference Services Librarian

Chutney Cheese Loaf

1 – 8 oz cream cheese
1 – 3 oz cream cheese
1+½ C. shredded cheddar cheese
2 t. curry
2 T. dry sherry

½ bottle chutney
chopped walnuts

Mix first 5 ingredients. Mound on serving plate like a round cake; frost with chutney and top with chopped walnuts

Serves 10-12

Carolyn Sheehy
Clare and Lucy Oesterle Director of Library Services

Chocolate Raspberry Crumb Bars

Prep: 25 Min.
Bake: 45 Min.
Yield: 36 bars

2 sticks (1 C.) butter, softened
½ C. packed light brown sugar
2 C. flour
¼ t. salt
2 C. milk chocolate chips
1 can (14 ounces) sweetened condensed milk
½ C. each: chopped nuts, seedless raspberry jam
½ C. prepared caramel sauce, optional

1. Heat oven to 350 degrees. Cream butter and sugar in the bowl of an electric mixer until light and fluffy. Combine flour and salt; stir into the butter mixture until well mixed. Press 1+3/4 C. of the mixture into a greased 13x9 inch baking pan; set aside the remaining mixture. Bake until edges are golden brown, 10 min.

2. Combine 1+1/2 C. of the chocolate chips and milk in a medium saucepan; heat, stirring, over low heat until chocolate melts, about 5 minutes. Pour chocolate mixture over baked crust. Combine nuts with remaining crust mixture; spoon over chocolate. Drop teaspoon-size mounds of raspberry jam over crumb mixture. Top with remaining chocolate chips; drizzle caramel sauce over top, if desired. Bake until center is set, 30 Min. Cool; cut into bars.

190 calories, 47% of calories from fat, 10 g fat, 6 g saturated fat, 20 mg cholesterol, 23 g carbohydrates, 2.7 g protein, 90 mg sodium, 0.6 g fiber

Carolyn Sheehy
Clare and Lucy Oesterle Director of Library Services

Chocolate Marshmallow Bars

1 pkg brownie mix
1 jar marshmallow fluff
1 cup peanut butter
1 1/2 cups semi-sweet chocolate chips
2 cups of Rice Krispies

Cook brownies in 9x11 pan; per directions on box
Spread fluff over cooled brownies
Melt Chocolate chips and peanut butter (careful to not overcook in microwave – very quick melting time)
Remove from heat and stir in rice krispies
Spread over fluff
Cool in refrigerator and cut into brownie or bite size pieces

Chocolate Lovers' Favorite Cake

Time: approx. 30 Minutes Cook Time: approx. 1 Hour
Ready in: approx. 2 Hours Makes 1 - 10 inch Bundt cake (12 servings)
________________________________________

1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
2 cups sour cream
1 cup melted butter
5 eggs
1 teaspoon almond extract
2 cups semisweet chocolate chips


Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt pan.

2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.

3. Bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Marie Hay
Periodicals Assistant

Chocolate Covered Peanuts

2 pound package almond bark (chocolate)
12 oz. chocolate chips
1 sq. bitter-sweet chocolate (or extra chocolate chips)
16 oz. dry roasted peanuts (recipe calls for salted, but I prefer unsalted)

Melt the bark and chocolate in microwave.
Stir in peanuts.
Drop by teaspoonfuls on waxed paper.
Let cool for about 20 minutes.



Belinda Cheek
Access Services Coordinator

Chocolate Chip Pumpkin Bread

3 cups white sugar
1 (15 oz) can pumpkin
1 cup vegetable oil
2/3 cup water
4 eggs
3 ½ cups flour
1 tablespoon cinnamon
1 tablespoon nutmeg
2 teaspoons baking soda
1 ½ teaspoons salt
1 cup miniature chocolate chips
½ cup chopped walnuts

Preheat oven to 350 degrees.
Grease and flour three 1 pound coffee cans or three 9 x 5 loaf pans.
Combine sugar, pumpkin, oil, water and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda and salt. Fold in chocolate chips and nuts. Fill cans or pans ½ to ¾ full.
Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.

Belinda Cheek
Access Services Coordinator

Chocolate Cake Cookies

3/4 cup sugar
1 package of chocolate cake mix without pudding
2 eggs
1/3 cup vegetable oil

1. Preheat the oven to 350 degrees.
2. Pour sugar into shallow bowl. Combine cake mix in large bowl. Add eggs and oil; stir until well blended.
3. Shape dough in 1in. balls, using about one tablespoon dough for each cookie. Roll in sugar to coat. Place 2in. apart on cookie sheet.
4. Bake 10min.; transfer to wire rack to cool completely.

Submitted by Ashley Hazek (Student Assistant)

Chili

1 pound ground beef
2 jalapeño peppers, chopped
1 large red bell pepper, chopped
1 large green bell pepper, chopped
1 large onion, chopped
1 T chili powder
1½ T black pepper
½ tsp garlic powder

Begin browning ground beef in a deep skillet until meat is lightly browned. Drain excess water and fat. Add chopped jalapeños and continue stirring and browning beef. Add bell peppers and onion. Sprinkle chili powder, black pepper, and garlic powder over pan contents. Continue mixing and browning until spices have permeated beef and vegetables.

Optional add-ons:
3-4 cups of kidney beans (preferably mix of dark-red and light-red)
1 large can of whole tomatoes
1 small can of tomato paste
1 T chili powder
1 T black pepper
1 tsp garlic powder

Add kidney beans, tomatoes and tomato paste to large saucepan over medium heat. Lower to simmer when beginning to boil. Add chili powder, black pepper, and garlic powder, and stir through the mixture. Add meat and vegetable mixture and simmer until ready to serve.


Ted Schwitzner
Technical Services Coordinator

Chewy Crunch Bars

(library/student assistant picnic 5/2007)
(makes 2 dozen)

6 cups bite-size crispy corn cereal squares
1 cup salted peanuts
1 (8 ounce) package candy coated milk chocolate pieces
½ cup butter or margarine
2 tablespoons all-purpose flour
1 cup firmly packed brown sugar
½ cup light corn syrup

In large bowl combine cereal, peanuts and candy; set aside. In 2-quart saucepan melt butter. Stir in flour until smooth; stir in brown sugar and corn syrup. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (2 to 4 minutes). Boil 1 minute. Pour caramel mixture over cereal mixture; toss to coat well. Press into greased 13 x 9 pan. Cool completely; cut into bars.

Microwave Directions: In large bowl combine cereal, peanuts and candy; set aside. In 4-cup measure melt butter on HIGH (1 to 1 ½ minutes). Stir in flour until smooth; stir in brown sugar and corn syrup. Microwave on HIGH, stirring after half the time, until mixture comes to a full boil (2 ½ to 5 minutes). Boil 1 minute. Pour caramel mixture over cereal mixture; toss to coat well. Press on bottom of greased 13 x 9 pan. Cool completely; cut into bars.

Carrot Cake

4 eggs
1 ½ cups vegetable oil
2 cups flour
2 cups sugar
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. vanilla
3 cups grated carrots
½ cup chopped nuts

Mix dry ingredients, then add cooking oil and stir well. Add eggs and vanilla and mix well. Add carrots, nuts and mix. Makes 3 or 4 layers or a 13X9 inch pan. Bake 45 minutes to one hour in 300 degree oven.

Cream Cheese Icing

Cream together until fluffy:

1 pound box powdered sugar
1 stick butter or margarine
8 ounces cream cheese
¼ tsp. salt
¼ tsp. vanilla

Rosemary Henders
Instructional Services Librarian

Carrot Bread

1 Stick of butter room temperature 2 Cups Flour
1/2 Teaspoon Salt 1 Teaspoon Baking Soda
1 Heaping Cup of Sugar 1 Teaspoon Baking Powder
2 Eggs 1 Cup of finely grated Carrots
2 Teaspoons Cinnamon 1 Cup Pecan Pieces
1 Teaspoon Vanilla 1 Can of 8 1/4 oz. Crushed Pineapple drained
1 Cup Sour Cream 1 Cup Coconut
________________________________________

1. Cream butter salts, sugar and eggs. Add Sour Cream, Vanilla, and Cinnamon.

2. Mix in Flour, Soda, and Powder. Then add cup of finely grated Carrots, Coconut, Pineapple and Nuts.

3. Bake at 350 Degrees in a loaf pan for 1 Hour and ten minutes or until done.

Marie Hay
Periodicals Assistant

Cantaloupe and Chicken Salad

1/4 cup plain yogurt
1/4 cup mayonnaise
1 TBSP fresh lemon juice
1 TBSP chopped chive
1/4 TSP salt
5 cups cubed cantaloupe
2 cups cooked chicken
1 cup green or red seedless grapes halved
1 medium cucumber sliced

Stir dressing and other ingredients together. Serve immediately or chilled for no more than 24 hours.

June Johnson
Interlibrary Loan and Reference Services Assistant

Blueberry Crisp

5 C. fresh or frozen blueberries
2 T. sugar
3 T. flour
½ C. regular rolled oats
½ C. packed brown sugar
¼ C. all-purpose flour
¼ t. ground nutmeg, ginger, or cinnamon
¼ C. butter
¼ C. chopped nuts or coconut

Vanilla ice cream – optional (not really)

1. For filling, thaw fruit, if frozen. Do not drain. Place fruit in a 2-quart square baking dish. Mix granulated sugar with the 3 T. flour and stir into fruit.

2. For topping, in a medium bowl combine the oats, brown sugar, flour, and nutmeg, ginger, or cinnamon. Cut in butter till mixture resembles coarse crumbs. Stir in the nuts or coconut. Sprinkle topping over filling.

3. Bake crisp in a 375 degree oven for 30 to 35 minutes (40 minutes for thawed fruit) or till fruit is tender and topping is golden. This is GREAT served warm with ice cream. Makes 6 servings.

268 calories, 12 g total fat (5 g sat. fat), 20 mg chol., 83 mg sodium, 42 g carbo., 2 g fiber, 3 g protein (plus the ice cream)

Jan Smallwood
Library Secretary

Big Bean Pot

A roaster, Dutch oven or 4-quart casserole can be used to prepare this hearty picnic and barbecue favorite.


½ pound bacon, diced
2 to 2 ½ cups chopped onions
1 teaspoon garlic powder
½ teaspoon dry mustard
½ cup cider vinegar
¾ cup packed brown sugar
1 (15-ounce) can kidney beans, drained
1 (15 ½ -ounce) can butter beans, drained
1 (16-ounce) can lima beans, drained
2 (21-ounce) cans pork and beans

Sauté bacon and onions in large roaster, Dutch oven or casserole. Add garlic powder, mustard, vinegar, brown sugar and beans; mix well. Bake, uncovered, in 350 degree oven until bubbly and hot, about 1 to 1 ½ hours. Let stand 15 to 20 minutes before serving.

20 to 25 servings

Variation:
Beef Bean Casserole: Sauté 3 pounds ground beef with bacon and onions. Drain off excess fat and juices. Add to recipe above.


Nancy Kamrath
Acquisitions Assistant

Beer Geek Chocolate Cupcakes with Salted Caramel

From Student Assistant Picnic 2009

From: http://thebrooklynkitchen.wordpress.com/2008/05/20/best-in-show-the-prizewinning-cupcakes/

Cake:

1 cup flavorful dark beer (I used Goose Island’s Oatmeal Stout)
½ cup unsalted butter
¾ cup unsweetened cocoa
2 cups dark brown sugar
2 teaspoons instant espresso powder (instant coffee works too)
¾ cup sour cream
2 eggs
1 tablespoon vanilla extract
2 cups flour
2 ½ teaspoons baking soda

Combine the beer and butter in a large sauce pan and heat to melt. Remove from heat; whisk in the cocoa, sugar and espresso. In a bowl, whisk the sour cream with the eggs and vanilla, then whisk into the beer mixture.

Sift together the flour and baking soda, and fold into the batter. Pour into cupcake pan and bake at 350 degrees for 25 minutes. Cool completely on a rack.

Salted Caramel:

4 tablespoons water
1 cup sugar
2 tablespoons light corn syrup
½ cup heavy cream
2 tablespoons butter
½ teaspoon lemon juice
½ teaspoon kosher or sea salt

Combine the water, sugar, and the corn syrup in a deep saucepan and cook over medium heat; stir with a wooden spoon to combine. Cover the saucepan and let it cook over medium/medium-low heat for 3 minutes. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.

Do not stir from this point on, but once it starts to turn brown at the edge you should carefully shake/swirl the pan so that one area of the caramel doesn’t burn.

Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds. Pour the heavy cream into the mixture. Be careful—the mixture will bubble up. Stir the mixture. Add the butter, lemon juice, and salt. Stir until combined. Pour into a Pyrex measuring cup. Stirring occasionally, allow to cool until thick warm, about 20 minutes.


Frosting:

1 ½ sticks butter at room temperature
6 ounces cream cheese
4-5 cups powdered sugar
¾ cup of salted caramel

Beat butter and cream cheese at medium speed until creamy. Sift 2 cups of powdered sugar into the cream cheese mixture and beat to combine. Add ¾ cup of the salted caramel and beat to combine. Sift the rest of the powdered sugar, in 1 cup increments and beating between each, until you arrive at the thickness and sweetness you desire.

To assemble:

Frost the cakes, drizzle leftover caramel on top, and sprinkle a few grains of salt on each one. Top with a chocolate covered espresso bean if you want. Makes 22-24 cupcakes.


Jennie Johnson
Periodicals Assistant

Banana Bread

1 cup sugar
8 ounces softened cream cheese
1 cup mashed bananas
2 eggs
2 cups Bisquick mix
½ cup chopped pecans

In mixer bowl, cream together sugar & cream cheese until light and fluffy. Beat in mashed banana and eggs. Add Bisquick and pecans. Stir until dry ingredients are moistened. Pour into greased 9X5X3 inch loaf pan. Back at 350 degrees for one hour or until done. Cover with foil last 15 minutes if bread browns too quickly. Cool thoroughly before serving.

Rosemary Henders
Instructional Services Librarian

Baked Potato Soup

½ lb. Turkey bacon
6 large potatoes, scrubbed
2 TB butter
2 large onions, chopped
4 cans chicken broth (14.5 oz each)
1 c. flour
3 c. milk at room temperature
¼ c. fresh parsley, minced
1 tsp. Dried thyme, crushed
1 tsp. Salt
1 tsp. Pepper
optional toppings: cheddar cheese, chives or green onions.

Cook turkey bacon until crisp (I usually use microwave) and finely chop.

Bake potatoes at 400 until soft – about 1 hour and let cool to room temperature; refrigerate. Remove skins (I usually leave some on) and chop. Put 1.5 cups of potatoes into food processor/blender with enough water to puree into a paste.

Melt butter in saucepan or dutch oven over medium-low heat. Add onions and cook until soft – about 10 minutes – stirring frequently. Heat chicken broth in separate pan until boiling. Gradually mix flour into onions and cook – stirring constantly for 3 minutes. Don’t brown the mixture.

Slowly add boiling broth to onion mixture, stirring constantly. Add potato paste and stir well. Simmer uncovered - 30 minutes. Stir frequently to keep from scorching.

Add bacon, milk, parsley, thyme, salt, pepper and remaining potatoes. Cover, simmer for 30 minutes. Again, stir frequently to keep from scorching. Garnish w/ cheese & chives or green onions.


Kim Butler
Archivist/Associate Director of Archives

AuGratin Hash Browns

3 LBS frozen hash browns
16ozs sour cream
12ozs shredded cheddar
2 cans cream of potato soup
1 handful of dried minced onion

Thaw frozen hash browns. Mix all ingredients. Place in a large casserole dish and cover with tin foil. Use a sharp knife to cut a number of vent holes in the foil. Bake in 325 degree oven for 2 hours



June Johnson
Interlibrary Loan and Reference Services Assistant

Welcome!

So, I have been thinking for a while to make our cookbook into a website so it is easily accessible from home. I have made all of you administrators so you can add whatever recipes you want to. Hopefully this will be fun!