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 favorites.
Almond-Filled Cookie Cake
from the kitchen of Dot Baker
2 2/3 c. flour
PECAN TARTS (Aunt Hazel Stoll)
1/2 cup margarine
2 eggs (slightly beaten)
Mix together & fill pastry lined muffin cups. Sprinkle with chopped pecans
Bake 350 degrees 30 minutes
Mocha Chip Cookies
1/2 cup (1 stick) butter
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 300 degrees 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.
1 cup butter (2 sticks)
Chocolate Fudge Brownies
4 oz. unsweetened chocolate
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
4-5 cups (1 lb) skinless chicken breasts, boned, cooked and diced in fairly large chunks
| Sonoma Chicken Salad (from the Whole Foods website)
served by Barbara Wagner, who sent us this recipe:
1 cup mayonnaise
4 teaspoons apple cider vinegar
5 teaspoons honey
2 teaspoons poppy seeds
salt and freshly ground pepper to taste
2 pounds boneless, skinless chicken breasts
3/4 cup pecan pieces toasted (I used almonds)
2 cups red seedless grapes (Jill also used cranberries)
3 stalks celery, thinly sliced.
Method. 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. 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.