University of Chicago Service League

© 2018 by University of Chicago Service League

Service League Recipes

Refreshments are always served at Service League events.  The baked goods sale at the annual benefit taps into the resources of hundreds of bakers.  Here are some favorite recipes shared by our generous members.

Almond-Filled Cookie Cake

from the kitchen of Dot Baker

Crust:

2 2/3 cups flour

1 1/3 cups sugar

1 1/2 cups butter

1 egg

Filling:

1 cup almonds, grated or finely chopped

1/3 cup sugar

1 tsp grated lemon zest

1 egg, slightly beaten

Directions:

Crust:

Cream sugar and butter, add in egg.  Add flour and beat at a slow speed until a soft dough forms.  Divide dough in half.  Chill if desired.  Press half dough into greased 9" or 10" spring form pan.

Filling:

Mix together all filling ingredients.  Spread filling over bottom crust to within 1/2-inch of edge.  Roll out top crust of dough between two sheets of waxed paper.  Remove top sheet of paper, then remove second sheet of waxed paper.  Press dough in place.  Bake 45 - 55 minutes at 325°F.  Allow to cool for 15 minutes before removing pan sides.  Cool completely before serving.

Serves 24

Pecan Tarts

from the kitchen of Dianne Luhmann from Aunt Hazel Stoll

Ingredients:

Pastry:

1/2 cup margarine

3 ounces cream cheese

1 cup flour

 

Filling:

2 eggs, slightly beaten

1 tsp vanilla

1 cup brown sugar

1 Tbsp melted margarine

chopped pecans

Directions:

Crust:

Mix ingredients like a pie crust.  Divide into 24 balls and use the dough to line small muffin tins.

 

Filling:

Mix together eggs, vanilla, sugar and margarine.  Fill the pastry lined muffin cups.  Sprinkle with chopped pecans.  Bake at 350°F for 30 minutes.

Serves 24

Mocha Chip Cookies

from the kitchen of Dorothy Patton

Ingredients:

1/2 cup (1 stick) butter

4 ounces unsweetened chocolate

3 cups semisweet chocolate chips (2 12 ounce bags)

1/2 cup plus 2 tablespoons all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

4 eggs

1 1/2 cups sugar

4 1/2 teaspoons instant coffee, powdered or crystals

2 teaspoons vanilla

Directions:

Melt the butter, the unsweetened chocolate, and half the chocolate chips in the top of a double boiler over simmering water. Combine the flour, baking powder, and salt in a medium-size bowl. In another bowl beat the eggs, sugar, coffee and vanilla at high speed for 2 minutes. Add the melted chocolate mixture to the egg-sugar mixture. Add the flour mixture and the remaining chocolate chips. Drop by tablespoonfuls onto an ungreased baking sheet. Bake at 350°F for 8-11 minutes, depending on your oven. Cookies are ready when top is glossy and cracked. They should be soft in the center, so do not overbake. Leave the cookies on the baking sheets for at least 2-3 minutes before removing to a wire rack to cool.

Makes 3 dozen

Oatmeal Thins

Ingredients:

1 cup butter (2 sticks)

1 cup margarine (2 sticks)

1 cup sugar

2 1/4 cups flour

3 cups oatmeal (whole)

Directions:

Cream butters and sugar until fluffy. Add flour (mix) and oatmeal. 
Refrigerate batter (covered) till it sets up. 
Roll walnut size balls. Place on ungreased cookie sheet. Press balls flat and cross-hatch. Bake in 350°F over 10-15 minutes. Cool until warm and sprinkle with powdered sugar.

Enjoy.

Chocolate Fudge Brownies

from the kitchen of Marie Schilling

Ingredients:

4 ounces unsweetened chocolate

1/2 pound unsalted butter

1 tablespoon instant coffee powder (optional)

2 cups sugar

3 eggs, beaten

1 teaspoon vanilla

1 cup flour

1/4 teaspoon salt

1 cup walnuts or pecans (optional)

Directions:

Combine chocolate, butter and coffee powder in top of double boiler over simmering water. Melt, stirring occasionally. Remove from heat. Add sugar, eggs and vanilla. Mix well. Sift together flour and salt and add to mixture. Stir well and fold in nuts. Pour into greased and floured 9-inch square pan. Bake at 350°F for about 45 minutes. The top of the brownies will be glossy, but inside should be moist and fudgy.

These should be stored in the refrigerator, and, if they last, they are best on the third day when they become chewy.

Makes 36 squares

Curried Chicken Salad

prepared by Diana Stokes from the recipe of Theresa McDermott

Ingredients:

4 - 5 cups (1 lb) chicken breasts, skinned, boned , cooked and diced in fairly large chunks

1 cup canned pineapple chunks, drained

1 medium tart apple, peeled, cored and diced

1/2 cup celery, diced

3 tablespoons raisins, plumped in hot water and drained

2 teaspoons sesame seeds, toasted

6 tablespoons mayonnaise

3/4 teaspoon curry powder

Directions:

Combine chicken, pineapple, apple, celery, raisins, and 1 teaspoon of the sesame seeds. In a small bowl, combine mayonnaise and curry powder. Add to chicken mixture and toss to combine. Cover and chill. Before serving, sprinkle salad with remaining sesame seeds. (Recipe can be doubled, tripled.) Preparation time: 40 min.

Serves 4

Sonoma Chicken Salad

served by Barbara Wagner, from Whole Foods website

Ingredients:

Dressing:

1 cup mayonnaise

4 teaspoons apple cider vinegar

5 teaspoons honey

2 teaspoons poppy seeds

salt and freshly ground black pepper, to taste

Salad:

2 pounds boneless, skinless chicken breasts

3/4 cup pecan pieces, toasted (or substitute almonds)

2 cups red seedless grapes (Jill also uses cranberries)

3 stalks cellery, thinly sliced

Directions:

In a bowl, combine mayonnaise, vinegar, honey, poppy seeds, salt and pepper.  Refrigerate until ready to dress the salad.  This can be prepared up to 2 days ahead.

Preheat oven to 375°F Place the chicken breasts in one layer in a baking dish with 1/2 cup water.  Cover with foil and bake 25 minutes until completely cooked through.  Remove cooked chicken breasts from pan, cool at room temperature for 10 minutes, then cover and refrigerate.

When the chicken is cold, dice into bite-size chunks and transfer to a large bowl.  Stir in pecans, grapes, celery and dressing.