Monday, March 8, 2010

Cinnamon Roll Sugar Cookies

Prepared By: Angie Frey

2 Cups sugar
1 Cup butter, softened
3 eggs
1 teaspoon vanilla
1 Cup sour cream
6 Cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt

12 tablespoons softened butter, (slice 2 Tablespoons 6 times totaling 12 tablespoons)
1 1/2 Cups packed light brown sugar, divided into 1/4 Cups
1 1/2 Tablespoons ground cinnamon, divided

8 oz softened cream cheese
1/2 Cup powdered sugar
2-4 Tablespoons milk, to thin icing

1. In an electric or stand mixer, cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined.

2. In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results.

3. Once chilled, cut each disc into thirds and roll into a 1/8 inch thick oval, about 12 inches X 5 inches. Spread each rolled pieces of dough with 2 Tablespoons softened butter, 1/4 Cup packed brown sugar and 1/4 teaspoon cinnamon. Start rolling from the long end closest to you, rolling into a log shape. Using a sharp knife, cut 1/2 inch pieces of dough then placing onto a silpat or parchment lined baking sheet. Bake at 350 degrees for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet.

4. To prepare frosting, beat the cream cheese until softened and smooth, slowly add powdered sugar and milk until desired consistency. Frost cookies then place in refrigerator until ready to serve.

Makes 6 dozen

Chicken Salad Tea Sandwiches with Smoked Almonds

Prepared By: Tracy Ostler

Yield: Makes 24 tea sandwiches


3 cups chicken broth or water
2 whole boneless chicken breasts with skin (about 1 1/2 pounds), halved
1 cup mayonnaise
1/3 cup minced shallot
1 teaspoon minced fresh tarragon leaves
24 very thin slices homemade-type white bread
1/2 cup finely chopped smoked almonds (about 2 ounces)


In a deep 12-inch skillet bring broth or water to a boil and add chicken breasts in one layer. Reduce heat and poach chicken at a bare simmer, turning once, 7 minutes. Remove skillet from heat and cool chicken in cooking liquid 20 minutes. Discard skin and shred chicken fine.

In a bowl stir together chicken, 1/2 cup of mayonnaise, shallot, tarragon, and salt and pepper to taste.

Make 12 sandwiches with chicken salad and bread, pressing together gently. With a 2-inch round cutter cut 2 rounds from each sandwich.

Put almonds on a small plate and spread edges of rounds with remaining 1/2 cup mayonnaise to coat well. Roll edges in almonds. Sandwiches may be made 2 hours ahead, wrapped in plastic wrap, and chilled.

I also added about 1/3 cup grapes.

Shortbread Cookies

Prepared by: Jennie Jussuame


1 cup butter (softened)

¾ cup confectioner’s sugar

½ teaspoon vanilla

pinch of salt

2 cups flour


Cream butter, add sugar a little at a time and mix well. Add the remaining ingredients and mix well. **The dough will be somewhat crumbly, but if you use your hands, it should stick together. If it does not stick together, add more butter*

Roll out dough so that it is ½ inch thick. Use a cookie cutter to cut out cookies. Stick each cookie in the center with a fork. Bake at 350 degrees for 20 to 25 minutes or until they are light brown.

Loaded Potato Chowder

Prepared by: Emily Colon

3 Large baking potatos
3 1/2 cups milk, divided
4 oz cream cheese, softened
2 tbsp butter
2-3 green onions w/ tops
4 oz cheddar cheese, grated
1 1/2 tsp salt
1/2 tsp coarsely ground black pepper
Optional toppings such as chopped cooked bacon, sour cream or broccoli

1.) Slice potatoes in half lengthwise; place in a covered baker. Pour 1/2 cup of the milk over potatoes. Microwave, covered, on high for 11 minutes. Remove baker & move center potatoes to ends of baker and outer potatoes to center. Cover & microwave on high 8-11 minutes or until potatoes are easily pierced with a fork. Remove baker from microwave and coarsely mash potatoes.

2) Meanwhile, whisk cream cheese until smooth. Slowly add remaining 3 cups of milk, whisking until smooth. Add cream cheese mixture and butter to baker. Microwave, covered, on high 3-5 minutes or until mixture is hot. Slice green onions.

3) Grate cheddar cheese over chowder. Add green onions, salt & pepper and mix. Serve with toppings, if desired.