XAVIER ICED SUGAR COOKIES

INGREDIENTS DIRECTIONS FOR THE COOKIES:  Cream butter and sugar until light and fluffy. Add all ingredi- 2 sticks unsalted butter, softened ents, mix slowly until dough is crumbly. Turn mixer to medium 10 oz white sugar speed, mix until dough comes together and is slightly tacky. 1 /2 cup eggs Bake at 300°. Bake times may vary depending on your oven but 1 1 lb. 2 oz all purpose flour we bake ours for 13 minutes for a 1 /2 oz cookie. Cookies should 2 teaspoons vanilla be turning golden brown around the edges and the centers 1 teaspoon almond extract (be slightly domed. aware of nut allergies)  Allow to cool thoroughly before icing. 2 teaspoons cream of tartar 1 teaspoon baking soda  Melt candy melts in microwave. Use short bursts, if you leave 1 teaspoon kosher/large flake salt them in too long they will burn and seize up. Once they are melted, add the rest of the ingredients and stir until thoroughly POURED FONDANT ICING: mixed. If the icing starts to get too firm, just zap it in the 5oz white candy melts microwave for 15 to 30 seconds until it is the desired consistency. 4 cups powdered sugar 1 /4 cup very hot water TIPS To get that bright, wild marble effect you see on our caf cookies sometimes all you have to do is heat the icing up until it is runny. Put a few drops of food color on the surface of the icing and swirl 1 /4 cup corn syrup it on top, don’t mix all the way in. Dip the cookies in the swirls of food color. Add color as desired. You 1 teaspoon vanilla can also dip the cookies, let the icing set and then paint them with food color for a watercolor effect.

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THE HOFF DINING HALL HOT FUDGE CAKE RECIPE

INGREDIENTS DIRECTIONS FOR THE CAKE:  Whisk pudding mix into cake mix. Prepare mix according to package 1 box chocolate cake mix instructions, adding the milk in with the water. Bake per package 1 /2 package chocolate pudding mix instructions (pudding makes the batter thicker, this may affect bake time 1 cup milk (in addition to the slightly so check it a few minutes before it should be done). ingredients for the cake mix)  Boil water and sugar until sugar is dissolved. Remove from heat. Poke a few holes in the top of your cake and pour syrup over cake. The cake FOR THE SIMPLE SYRUP: should soak up all the syrup, if you have puddles after a few minutes 1 cup sugar pour off excess. 3 /4 cup water THE HOT FUDGE SAUCE! WE MAKE OURS FROM SCRATCH AND ONCE YOU’VE DONE HOT FUDGE SAUCE: HOMEMADE YOU’LL NEVER GO BACK TO STORE BOUGHT. 1 1 /2 cups chocolate chips Heat cream, sugar and butter to a simmer, make sure butter is completely 3 /4 cup cream (whipping or heavy, melted and sugar dissolved. doesn’t really matter)  Remove from heat, whisk in chocolate chips until melted. 1 /2 cup corn syrup  Whisk in corn syrup and vanilla. 1 /4 cup sugar  Pour enough hot fudge sauce over the cake to cover the top (or drown 1 stick butter the cake in it, I don’t judge). 1 tablespoon vanilla  Pop the finished hot fudge cake in a warm (not too hot) oven for a few minutes and you’re ready to dig in!

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ALU Winter recipe cards for web.indd 2 11/20/20 2:38 PM FIRST, OREO MOUSSE

INGREDIENTS DIRECTIONS FOR THE CREAM CHEESE FILLING: This one is going to be easy because I really can't find a substitute for a couple of the 2 (8oz) packages cream cheese, ingredients we use that would be sold in grocery stores so we are going to use Kool Whip. Should taste pretty much the same though. What really gives it the taste and softened consistency is our homemade cream cheese icing/filling. You're basically making a simple 1 cup powdered sugar cream cheese mousse and adding crushed Oreos. 1 stick unsalted butter, softened  Whip butter for about 15 seconds until smooth. Scrape bowl and beater/ 1 teaspoon vanilla paddle. Add cream cheese, whip until combined with butter. Scrape bowl and beater/paddle. Mix in powdered sugar and vanilla (start slow or FOR THE MOUSSE: you’ll have a mess). Scrape bowl and beater, mix for another 15 seconds 1 cup sugar or so. Don’t overmix, it will start to get runny. 3 /4 cup water FOR THE MOUSSE: HOT FUDGE SAUCE:  Mix equal parts cream cheese icing and Kool Whip. 1 1 /2 cups chocolate chips  Then mix in as much crushed Oreos as you want. We don’t really measure 3 /4 cup cream (whipping or heavy, the Oreos, we let our hearts tell when enough is enough. I’m always doesn’t really matter) nagging my bakery co-workers, more Oreos! The bosses nag at me, think 1 of food cost! Sometimes you just have to throw caution to the wind...and /2 cup corn syrup making Oreo mousse is one of those times. 1 /4 cup sugar 1 stick butter SIDENOTE if you have leftover cream cheese icing this stuff is delicious on pretty much anything you’d use regular icing on. Grocery store cream cheese icing tastes like chemicals from all the stabilizers they 1 tablespoon vanilla use to make it shelf-stable...once you try this you’ll never go back to store bought!

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THE CAF CHOCOLATE CHIP COOKIES

INGREDIENTS DIRECTIONS 2 sticks unsalted butter,  Cream the butter and sugar together until it is light and fluffy. softened to room temp  Add all the other ingredients, slowly mix until they start to 10 oz light brown sugar come together (don’t want the flour blowing up everywhere). It’ll look crumbly and a little dry. 1 /2 cup eggs  Then turn the mixer up to medium speed, mix until the dough 1 tablespoon vanilla extract gets soft and starts sticking to the sides of the bowl. 1 pound all purpose flour  Bake at 300°, time may vary depending on your oven but ours are baked for 12 minutes for 11/2 oz cookies. 2 teaspoons baking powder 1 teaspoon baking soda TIPS Overmixing is the enemy. It develops the gluten in the flour more, 1 teaspoon kosher salt resulting in a tough cookie. Measure eggs with a measuring cup. Eggs can vary in size and too much/little egg can really mess up 2 cups chocolate chips your cookies. Measure brown sugar and flour by weight. These two ingredients have a tendency to pack down so using a measuring cup isn’t very accurate with them. Use the kosher or large crystal/flake salt if you can get it. It really, really makes a difference in the taste.

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