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Chana's Top Picks

The Secrets Come Out...

Orange Drizzle Cookies

2/3 cup margarine
3/4 cup sugar
1 egg
1/2 cup orange juice
2 tbsp grated orange peel
2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda

Orange Frosting
2 1/2 tbsp margarine, softened
1 1/2 tbsp orange juice
2 tbsp grated orange peel
1 1/2 cups confectioners sugar

Preheat oven to 375 degrees.
In a large mixer bowl cream margarine, sugar, and egg and beat until light and fluffy.  Add orange juice and peel.  Combine flour, baking powder and baking soda, add to the mixture and continue mixing until just combined.
Drop batter by rounded teaspoonfuls two inches apart onto cookie sheets.
Bake 10 - 12 minutes.  Remove from cookie sheets to cool.  Frost when cool.
In a small bowl, combine frosting ingredients until of spreading consistency.

Cookie Press "Shpritz" Cookies

Pretty and elegant, one batch of these cookies can give you a plate of assorted biscuits, effortlessly!

1 cup margarine, softened
3/4 cup sugar
1 egg
1 tsp vanilla extract
2 1/2 cups flour
1/4 tsp salt
1 tsp baking powder
Toppings: maraschino cherries, sprinkles, cinnamon sugar, cocoa, nuts, chocolate chips...

Preheat oven to 350 degrees.
In a large mixing bowl, cream margarine and sugar until light and fluffy.  Beat in egg and vanilla.  Combine flour, salt and baking powder and add to the mixture.  Mix well.
Fill cookie oress with dough and press it through any shape that you'd like.  Put on topping and bake for 13 minutes or until top is light golden.

Some ideas:  Mix cocoa into some dough to make a chocolate dough, and place regular dough and chocolate dough side by side in the cookie press to make marble cookies.
Bake undecorated cookies, and brush on some melted chocolate and dip into sprinkles.

Your variety is only limited by your imagination!

Toffee Top Bars

These delicious bars can be turned into a scrumptiously moist cake, by substituting the baking powder with baking soda.

2 cups brown sugar
2 cups flour
1/2 cup margarine, softened
1 tsp baking powder
1 tsp vanilla extract
1 cup milk or milk substitute (I use rice milk)
1 egg
1 cup small chocolate or butterscotch chips

Preheat oven to 350 degrees.  Lighly grease a 9x13" baking pan.
In a large mixing bowl, mix the brown sugar, flour and margarine to form a crumby mixture.  Remove 1 cup and set aside.
To the mixture in the large bowl, add baking powder, vanillah, milk and the egg.  Mix to form a smooth batter.  Pour into the prepared pan.
Sprinkle the reserved crumb mixture over the top of the batter.  Sprinkle chocolate chips on top.
Bake for 35 minutes.

Cappuccino Cream Cheese Brownies

These brownies are a year round favorite (especially for coffee lovers!).  It can be made dairy or pareve, and complements any dessert spread.

4 squares unsweetened baking chocolate
¾ cup margarine
2 1/3 cups sugar - divided
5 eggs – divided
1 tsp vanilla
3 tbsp coffee
1 ¼ cups flour
8 oz cream cheese – softened
2 tbsp flour
½ tsp cinnamon

Preheat oven to 350°.
Melt margarine and chocolate in a small saucepan until completely smooth.
Place the chocolate in a large mixing bowl.  Stir in 2 cups of sugar until well blended.  Mix in 4 of the eggs, vanilla and coffee.  Stir in 1 ¼ cups flour until well blended.  Spread into greased 9 x 13 inch baking pan.
Beat cream cheese, remaining 1/3 cup sugar, 1 egg, 2 tbsp flour and cinnamon in the same bowl used for the brownie mixture until well blended.  Spoon over brown batter.  Swirl with a knife to marbleize.
Bake for 40 minutes or until a toothpick inserted in the center comes out with fudgey  crumbs.  DO NOT OVERBAKE!  Cool in pan before cutting into squares to serve.

NOTE: to soften cream cheese, microwave completely unwrapped packages of cheese on HIGH for 15 to 20 seconds.

Cornflake Balls

A delicious alternative to baking, these festive treats are scrumptious and easy to make.

1 cup margarine
2 cups corn syrup
1 1/2 cups sugar
2 tbsp vanilla sugar
9 tbsp cocoa
18 oz cornflakes
petit four paper holders

Melt the margarine in an 8 quart pot over medium heat.  Add the corn syrup, sugars and cocoa and mix well.  Bring to a rolling boil for five minutes.  Remove from heat and stir.
Crush the cornflakes gently with your hands.  Using a wooden mixing spoon, incorporate the cereal into the cocoa mixture, mix well.  Allow to cool slightly.
Working with wet hands, form 1 inch balls and place each one in a holder.  Refrigerate to set.  Stores well in the fridge or freezer for weeks!

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