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
1 1/3 c. sugar
1 1/c c. butter (soft)
1 egg
Cream sugar and butter, add egg. Add flour and beat at slow speed until soft dough forms.
Divide in half. Chill if desired. Press half dough into greased 9" or 10" spring form pan.


1 c. grated or finely chopped almonds
1/3 c. sugar
1 tsp. grated lemon zest
1 egg, slightly beaten
Spread filling over bottom crust to within 1/2? of edge.
Roll out top crust dough between 2 sheets of waxed paper, remove top sheet of paper. Remove 2nd sheet wax paper. Press dough into place. Bake 45-55 min, @ 325. Cool 15 min. Remove pan sides. Cool completely.

Serves 24


PECAN TARTS (Aunt Hazel Stoll)

from the kitchen of Dianne Luhmann


1/2 cup margarine
3 oz. cream cheese
1 cup flour

Mix like pie crust, divide
into 24 balls, use to line small muffin tins


2 eggs (slightly beaten)
1 teaspoon vanilla
1 cup brown sugar
1 Tablespoon melted margarine

Mix together & fill pastry lined muffin cups. Sprinkle with chopped pecans

Bake 350 degrees 30 minutes


Mocha Chip Cookies

from the kitchen of Dorothy Patton


1/2 cup (1 stick) butter
4 ounces unsweetened chocolate
3 cups semisweet chocolate chips ( 2 12 oz. 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
41/2 teaspoons instant coffee, powdered or crystals
2 teaspoons vanilla

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.


Oatmeal Thins

1 cup butter (2 sticks)
1 cup margarine (2 sticks)
1 cup sugar
2-1/4 cups flour
3 cups oatmeal (whole)

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° over 10-15 minutes. Cool until warm and sprinkle with powdered sugar.



Chocolate Fudge Brownies
from the kitchen of Marie Schilling


4 oz. unsweetened chocolate
1/2 lb. unsalted butter
1 T. instant coffee powder (optional)
2 cups sugar
3 eggs beaten
1 t. vanilla
1 cup blour
1/4 t. salt
1 cup walnuts or pecans (optional)

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 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  

4-5 cups (1 lb) skinless chicken breasts, boned, cooked and diced in fairly large chunks
1 cup canned pineapple chunks, drained
1 med. Tart apple, peeled, cored, and diced
½ cup celery, diced
3 T. raisins, plumped in hot water and drained
2 t. sesame seeds, toasted
6 T. mayonnaise
¾ t. curry powder
Combine chicken, pineapple, apple, celery, raisins, and 1 t. 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. Servings: 4

Sonoma Chicken Salad (from the Whole Foods website)
served by Barbara Wagner, who sent us this recipe:

Ingredients:  Dressing
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.