Colorful cathedral cookies.

Recipes from 7th grade cooking class – Part I

Colorful cathedral cookies.

Colorful cathedral cookies.

In case you didn’t get enough sugar from all the cookies at the office, here are a few recipes to make sure your holidays are extra sweet. 

This weeks’ posts include recipes from my 7th grade “mini-class” or elective cooking course.  The recipes, which require few ingredients and no oven time, are perfectly tailored to those less experienced in the kitchen.   

These goodies are, of course, not just for kids.  The cathedral cookies (also called “church windows”) studded with multi colored marshmallows and wrapped in rich fudge, are my personal favorite.  

Cathedral Cookies

  • 1 package chocolate chips
  • 2 sticks butter
  • 2 eggs
  • 3 cups powdered sugar (confectioner’s sugar)
  • 1 pkg. multicolor marshmallows (funmallows)
  • ¾ cup pecans, chopped  

Melt chocolate chips and butter in double boiler.  Don’t stir.  Cool.   Beat 2 eggs and add to the first mixture.  Add the powdered sugar.  Stir in the package of marshmallows and nuts.  Roll like a pecan roll.  Place in the refrigerator to cool.  When set, unroll and cut into 1/2” thick slices.                                    

Notes:

Peanut Brittle

  • 1 ½ cup white sugar
  • 1 cup Karo (corn syrup)
  • 2 ½ tablespoons butter
  • 1  tablespoon baking soda
  • 1 lb. raw peanuts

Mix sugar, corn syrup and butter.  Boil to amber color.  Add soda, stir lightly.  Quickly add nuts, mix and then pour out on cookie sheet*.  When cool, break into pieces.

*Cooks note:  once the soda and nuts are added you’ll need to work fast before the mixture sets.

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