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Recipes
Monkey Bread


Prep Time: 25min
Total Time: 1hr 5min
Makes: 12 servings

S'more Thumbprint Cookies


Prep Time: 1hr
Total Time: 1hr
Makes: about 5 dozen cookies
 


Ingredients
1/2
cup granulated sugar

Ingredients
1
cup butter, softened

1
teaspoon cinnamon


1/2
cup packed brown sugar

2
cans (16.3oz each) Phillsbury Grands! Homestyle refrigerated buttermilk biscuits

1
egg

1/2
cup chopped walnuts, if desired

1
teaspoon vanilla


1/2
cup raisins, if desired

1 1/3
cups all-purpose flour


1
cup firmly packed brown sugar

1
cup finely ground graham cracker crumbs (16 cracker squares)


3/4
cup butter or margarine, melted

1/8
teaspoon salt

Directions
1
Heat oven to 350F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.

120
minature marshmallows (about 1 1/4 cups)


2
Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.

60
rectangles milk chocolate (from four 1.55-oz bars)


3
In small bowl, mix brown sugar and butter; pour over biscuit pieces.
Directions
1
Heat oven to 325F.


4
Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.


2
In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Add egg and vanilla; beat until blended. Add flour, cracker crumbs and salt; on low speed, beat about 1 minute or until stiff dough forms.



3
Shape dough by heaping teaspoonfuls into 60 balls. On ungreased cookie sheets, place balls 2 inches apart. With thumb, make indentation in center of each.


4
Bake 10 to 12 minutes or until cookies are firm and edges are just beginning to brown. Lightly press 2 marshmallows in center of each cookie; bake 2 to 3 minutes longer. Top marshmallows on each cookie with 1 rectangle of chocolate; let stand 2 to 3 minutes. With tip of knife, gently spread chocolate over marshmallows. Let stand until chocolate is set

Notes
If you don't have mini marshmallows, use a kitchen scissors to cut regular marshmallows into quarters.
To make graham cracker crumbs, break 16 graham cracker squares into food processor bowl with metal blade.  Cover; process until fine crumbs.
Lemon-Ginger Shortbread


Prep Time: 30min
Total Time: 1hr 20min
Makes: 32 cookies





Ingredients

Cookies






1
cup butter, softened





1/3
cup sugar





2
cups all-purpose flour





1/3
cup finely chopped crystallized ginger





1
tablespoon grated lemon peel






Glaze






1/2
cup powdered sugar





2-4
teaspoons fresh lemon juice




Directions
1
Heat oven to 325F. In large bowl, combine butter and sugar; beat until light and fluffy





2
Lightly spoon flour into measuring cup; level off. Add flour, ginger and lemon peel; mix well. Shape dough into ball; divide into 4 pieces. On ungreased cookie sheets, flatten each piece to 6-inch round; press edges to smooth.





3
Bake at 325F. for 15 to 25 minutes or until edges are light golden brown. Cool 5 minutes. Cut each round into 8 wedges; pierce surface with fork if desired. Cool on cookie sheet for 15 minutes or until completely cooled.





4
In small bowl, combine powdered sugar and enough lemon juice for desired drizzling consistency; blend until smooth. Place mixture in small resealable food storage plastic bag; seal bag. Cut off small corner of bag. Squeeze glaze onto cooled cookies.




     Food and Culinary Club at the University of Delaware

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