Club 21719 Cookery

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Camp Louise Sticky Buns

Camp Louise Sticky Buns
Serves 12
A Camp Louise tradition.
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Prep Time
2 hr
Cook Time
25 min
Total Time
2 hr 25 min
Prep Time
2 hr
Cook Time
25 min
Total Time
2 hr 25 min
Dough
  1. 1 1/4 oz package active dry yeast
  2. 1 teaspoon sugar
  3. 1 cup warm milk, divided use
  4. 4 cups flour
  5. 1/3 cup sugar
  6. 1/2 teaspoon salt
  7. 3 eggs
  8. 6 tablespoons shortening, melted
Glaze
  1. 1 1/4 cups firmly packed dark brown sugar
  2. 3/4 cup unsalted butter, room temperature
  3. 1/4 cup honey
  4. 1/4 cup dark corn syrup
  5. 2 cups pecan halves or pieces
Filling
  1. 1/4 cup firmly packed light brown sugar
  2. 1 tablespoon cinnamon.
Dough
  1. In a large bowl of an electric mixer, combine yeast, 1 teaspoon sugar and 1/4 cup of the warm milk. Stir to dissolve and let sit until foamy (about 5 minutes)
  2. Sift together flour, sugar and salt.
  3. In a separate bowl, lightly beat the eggs.
  4. Combine the eggs, yeast mixture, remaining warm milk and melted shortening.
  5. Add to dry ingredients; beat just until moistened. Dough should soft and a little sticky. Add a little flour if too sticky.
  6. Turn dough out onto floured surface and knead until smooth and elastic (about 6-8 minutes).
  7. Place dough into a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled in size, about 1 hour
Glaze
  1. Prepare the glaze and the filling while dough is rising. For the glaze, mix together the dark brown sugar, butter, honey, corn syrup and pecan halves, and spread evenly into the bottom of a well-greased 13x9 inch baking dish.
Sticky Buns
  1. Punch down dough.
  2. Turn out onto a floured surface. Roll into a 12x8 inch rectangle.
  3. Brush top side of dough with 1 tablespoon of melted butter.
  4. Combine light brown sugar and cinnamon and sprinkle over dough to within 1/2 inch of edges and press into dough.
  5. Roll up jellyroll style, starting with the long side; pinch seam to seal.
  6. Cut log into 12 slices. Place cut side down in prepared pan with glaze. Cover and let rise until doubled in size (about 30 minutes).
  7. Preheat over to 375 degrees. Bake 20-25 minutes or until golden brown. Immediately invert onto serving platter.
  8. Serve warm.
Adapted from Camp Louise kitchen
Club 21719 | Camp Louise http://club21719.com/
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Fruity Pebbles Cookies

Fruity Pebbles Cookies
Serves 24
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Ingredients
  1. 1 1/4 cups all-purpose flour
  2. 1/2 teaspoon cream of tartar
  3. 1/2 teaspoon baking soda
  4. 1/2 cup (1 stick) butter, softened
  5. 1/2 cup granulated (white) sugar
  6. 1/2 cup brown sugar
  7. 1 large egg
  8. 1/2 teaspoon vanilla
Instructions
  1. Preheat the oven to 375 degrees.
  2. Line 2 cookie sheets with parchment paper.
  3. Combine the flour, cream of tartar, and baking soda in a medium bowl. Set aside.
  4. Beat the butter and both sugars until light and fluffy. (Use electric mixer, if possible). Add the egg and vanilla, and beat well.
  5. Gradually add the flour mixture to the butter mixture until blended. Stir in the Fruity Pebbles (or other cereal).
  6. Drop rounded-tablespoon mounds of dough on the cookie sheets 2 inches apart (they will spread!). Bake for 10-12 minutes, until the edges are golden. Remove the oven and let cool for 2 minutes. Transfer to rack to cool.
Adapted from Crazy About Cookies
Adapted from Crazy About Cookies
Club 21719 | Camp Louise http://club21719.com/
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Cookie Dough Crispy Treats

Cookie Dough Crispy Treats
Serves 24
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Total Time
20 min
Total Time
20 min
Ingredients
  1. FOR COOKIE DOUGH
  2. 1/3 cup unsalted butter, room temperature
  3. 1/4 cup granulated sugar
  4. 1/2 cup light brown sugar, packed
  5. 1 teaspoon vanilla extract
  6. 1/4 cup milk or cream
  7. 1 1/4 cups all-purpose flour
  8. 1/4 teaspoon salt
  9. 3/4 cup mini semisweet chocolate chips
  10. FOR CRISPY TREATS
  11. 2 tablespoons unsalted butter
  12. 12 ounces marshmallows (about 44 regular or 2 cups mini)
  13. 1/2 teaspoon vanilla extract
  14. 7 cups crisp rice cereal
Instructions
  1. Grease a 13x9 inch baking pan with butter or cooking spray.
  2. In a mixing bowl, beat together butter and sugars with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add vanilla and milk. Mix in flour and salt and beat on low speed (or by hand) until incorporated. Stir in chocolate chips.
  3. Melt butter and marshmallows together in a large saucepan over low heat, stirring occasionally, until completely melted. Remove from head and add vanilla. Fold in cereal, gently stirring until completely coated.
  4. Press half of the cereal mixture into prepared pan. Spread with cookie dough and then top with remaining cereal, carefully pressing into an even layer. (You may find it easier to use your hands for this step; if so, generously butter them beforehand so the cereal mixture doesn't stick to your fingers.) Cut into squares. Treats can be stored, loosely covered in the refrigerator, up to 3 days but are best enjoyed within a day of making them.
Adapted from The Cookie Dough Lover's Cookbook by Lindsay Landis
Adapted from The Cookie Dough Lover's Cookbook by Lindsay Landis
Club 21719 | Camp Louise http://club21719.com/
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Cascade Bars

Cascade Bars
A Camp Louise tradition!
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1 package (6 oz.) semisweet chocolate chips
  2. 21 graham cracker squares, crushed
  3. 1 can (14 oz.) sweetened condensed milk
  4. Confectioner/powdered sugar
Instructions
  1. Grease an 8x8-inch baking pan. Line pan with parchment paper and grease again.
  2. In a mixing bowl, combine all ingredients except sugar.
  3. Press into prepared pan.
  4. Bake in a preheated 375 degrees oven for 30 minutes.
  5. Turn out of pan and peel off paper while still warm.
  6. Cut into squares and roll into sugar.
Club 21719 | Camp Louise http://club21719.com/
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Mandel Bread

Mandel Bread
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Prep Time
25 min
Cook Time
35 min
Prep Time
25 min
Cook Time
35 min
Ingredients
  1. 3 eggs
  2. 1 1/4 cup sugar
  3. 1 cup oil
  4. 2 tsp baking powder
  5. 4 cups flour
  6. 1 cup chopped nuts, chocolate chips or raisins
  7. 1 teaspoon vanilla
  8. 1/4 tsp salt
  9. cinnamon/sugar mixture
Instructions
  1. Beat sugar and eggs with fork.
  2. Add oil, baking powder, vanilla and salt. Mix.
  3. Add flour on cup at a time.
  4. Batter will become very thick.
  5. Add chopped nuts, chocolate chips or raisins.
  6. Lightly grease cookie sheet with oil.
  7. Wet hands with cold water and form 3 long strips on cookie sheet.
  8. Sprinkle with sugar.
  9. Bake at 350-375 degrees for 25 minutes.
  10. Cut while warm at an angle. Sprinkle cinnamon/sugar on sides, if desired.
Club 21719 | Camp Louise http://club21719.com/
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