We have been loving all of the great feedback from our holiday greeting “Cooking Up ADPi Cheer” and the social media buzz our hash tag #CookingUpADPiCheer. We promised in Thursday’s post that we’d be posting some recipes for you to share your cheer. Well, here there are!
Maxine Blake Golden Lion Cookies
Submitted by Stephanie Daniel, District II Panhellenic Relations Director
You will need a kitchen scale and standmixer for this recipe.
1 stick butter softened
114 grams shortening
175 g confectioner’s sugar
1 egg (room temperature)
1.5 – 3 tsp. vanilla extract (to taste)
1 tsp. salt
2 tsp. baking powder
400-425 g all purpose flour (I use King Arthur’s)
Cream together butter and sugar in mixer, just until mixed. Add egg and extract, mix well. Sift dry ingredients together and add to dough, mixing in a little at a time.
Wrap dough in plastic wrap and chill for at least one hour (overnight is best); roll out and bake at 400 degrees for 8-10 min. depending on thickness. They should be set, but not “brown.” Let cool on cooking rack.
Makes about a dozen medium sized cookies; recipe easily doubles.
6 oz warm water
40 g (5 tbsp) meringue powder (I have the best results with the Atecco brand)
5 g (1 tsp) cream of tartar
1 kg confectioner’s sugar (one bag is ~907 grams, it is usually enough)
1 tsp vanilla
Whisk water and meringue Powder for 30 sec. Add cream of tartar an whisk for 30 more sec. Add sugar and beat for ~10 minutes with stand mixer. You want it to be really stiff–you will then have to add water to get it down to the consistency for piping.
Some tips from Stephanie
I use Americolor liquid colors. In most cases I try to sketch out what I am going to do ahead of time and then color the icing accordingly. I typically use plastic bottles fitted with either a Number 1 or Number 2 tip. Getting the consistency right takes some practice, but I aim for a “20 second” icing, meaning that if you pull a toothpick through the icing the line will disappear within 20 seconds. Many bakers use a technique where they use a stiffer icing to “outline” and then fill in (or flood) with a wetter icing. I find that i can outline and fill in one step with just the right consistency.
Recipe by: Claire Brown Gwaltney, Beta Omega-Auburn University, NPC 1st Alternate Delegate and past International President
2 boxes Walnut brownie mix
3 (6 oz.) Symphony bars with almond and toffee chips
Vegetable oil cooking spray
Line a 13 x 9-inch cake pan with aluminum foil and spray with vegetable oil cooking spray. Prepare one box of brownie mix according to package directions. Spoon brownie batter into pan and smooth with a spatula or back of spoon. Place the candy bars side by side on top of the batter. Prepare the second box of brownie mix according to package directions and spoon it on top of the candy bars and smooth.
Bake according to package directions. Let cool completely, then lift from the pan using the edges of the foil. Cut brownies into squares.
Yields: 24 large or 48 small brownies.
Submitted by: Sally Thomas, Beta Sigma-Mercer University, Membership Services Manager and past Grand Council member
12 ounces milk chocolate morsels (or semi-sweet)
14 ounce can condensed milk
2 tablespoons butter
2 cups pecans, chopped
10 ½ ounce package miniature marshmallows
In top of double boiler, melt chocolate morsels, condensed milk, butter. Stir constantly. In large bowl, combine marshmallows and pecans. Fold chocolate mixture into marshmallows and nuts. Line 13 X 9 inch pan with waxed paper. Spread mixture over the paper. Chill 2 hours or until firm. Remove from the pan, peel off the paper, cut into squares. Store at room temperature