Chicago Public School Cafeteria Butter Cookies

Hello, Darlings

This article is in remembrance of the old fashion butter cookies made and sold in my old Calumet high school cafeteria in Chicago for nearly one hundred years.

This being stated, if you were born any time before the 1970s in Chicago, you at some point or another, rushed to the cafeteria at your school to buy these cookies before they were sold out. And if you thought, like I did once, and only once, that you could buy them before your assigned lunch period, you were out of luck; because those lunch matrons knew every kid that came in their domain and guarded everything in it, as if they were the guarding the gold in Fort Knox.

And they would never forget your attempted butter cookies heist.

Without further ado here is that well beloved Chicago public school butter cookies recipe.

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Chicago Public School Cafeteria Butter Cookies

Ingredients

·         1 cup softened butter

·         2⁄3 cup granulated sugar

·         2 cups all-purpose flour

·         2 tablespoons all-purpose flour

·         2 teaspoons vanilla extract

·         1 pinch salt

·         4 teaspoons sugar (optional)

Directions

1.      Preheat oven to 350 degrees.

2.      Cream butter and sugar until fluffy

3.      Mix in vanilla extract.

4.      Mix in flour gradually.

5.      Using a small cookie scoop, roll dough into balls and slightly flatten on ungreased cookie sheets.

6.      Flatten cookies with the bottom of a glass dipped in sugar if desired.

7.      Bake until golden brown (approximately 12-15 minutes.

Makes about 2 dozen

The original is at Chicago Public School Cafeteria Butter Cookies - Food.com

A Widescreen Online Review Plus Article@2026

Until next time,

           Chow, Darlings

Raisin Bran Bread

Hello, Darlings

Today, I wanted to try something new. As my followers know, I created and posted the recipe Kellogg's Honey Hazelnut Raisin Bran Muffins. Well, I wanted to make the muffins, but I discovered that I am out of hazelnut meal, so while browsing through one of my bread maker recipe books; I found a recipe for making Raisin Bran Bread. Who new! 

Anyway, I decided to give the recipe a try. From the pictures below you can see that the bread turned out quite well. However, I believe some additional fruit and perhaps some nuts would perp up the taste and its nutritional value. I will try it next time.

Because, the book where the recipe is found is still in publication, I am posting a couple of links to it below.

• Amazon: Bread Maker Cookbook: 400 Recipes by Eloise Bourn
• eBay: Bread Maker Cookbook: 400 Recipes by Eloise Bourn

 

The book's cover appears changed over the years, but I think it is the same one. The cover from above is from my copy (recipe page 125), and the one on the below is from the current store copy.

Until next time, 

     Chow, Darlings  

  A Widescreen Online Review Plus Article@2026 

White Bread, Dryer to the Rescue

Hello, Darlings

If you are among my long time followers, then you know that when it comes to baking bread I recommend adding to teaspoon of wheat gluten to the recipe. 

Well today, I nearly had a baking disaster because I forgot to add the gluten to the Hamilton Beach two-pounder white bread recipe. The dough was about to start its third kneading cycle when it dawned on me that there was no gluten in the dough. 

In a near panic, I removed the dough from the bread maker, and kneaded in the gluten by hand. I then rolled the dough in a little more flour because it felt sticky. After shaping the dough for its return to the bread maker, I set it to the dough setting, so that that the gluten could be kneaded into the dough properly. 

After the bread maker was midway through its final 45 minute rising cycle, I noticed that the bread had only risen less than half way, so I removed the pan from the bread maker and placed it in my hot clothes dryer for 21 minutes, to which, afterwards the dough rose to nearly the top of the bread pan. Once the dough had risen, I placed the bread pan back into the bread maker, and set it to the bake cycle. I let the bread bake for an hour. Once the cycle was done, I set the bread maker on the bake cycle again to bake the bread an additional ten minutes to ensure its doneness.

As a result of all this, not only did I save the bread, it is the tastiest loaf of white bread that I made using my Hamilton Beach bread maker so far, and I credit my quick thinking and my GE clothes dryer for my successful white bread rescue.

Until, next time,

   Chow, Darlings 

 A Widescreen Online Review Plus Article@2026 

Ro-Tel Cheesy Chicken and Linguine Casserole

 Hello, Darlings

Did you have a nice weekend? Ours was pleasantly quiet. This evening I have a new recipe for you. I call it “Ro-Tel Cheesy Chicken and Linguine Casserole”. It is based on a recipe I found on the web. However, I took it a few steps further, and in spite of the soup mixture looking like something left behind from New Year Eve, once baked and serve this casserole is very delicious. It is also quite easy to make.

 👍👍👍👍👍👍👍👍👍👍👍👍

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Ro-Tel Cheesy Chicken and Linguine Casserole 

Ingredients

•  4 -6 boneless chicken breasts, or a combination of breasts and  thighs cooked & chopped
• 1 can cream of mushroom soup
• 1 1/3 cup or one 10.5 ounce can chicken broth
• 1 ten ounce can original Ro-Tel tomatoes with green chiles
• ¼ of sweet onion, sliced very thin
• 1/8 cup garlic infused olive oil
• 1 garlic clove, minced
• 10 thin sliced strips red bell pepper
• 10 thin sliced strips green bell pepper
• 1 lb. sharp cheddar cheese, shredded
• 12 ounces spaghetti or cooked & drained
• Sprinkle of salt and pepper for taste

Directions 

1. Preheated oven to 350 degree 
2.  Grease the bottom and sides of a 13x9 casserole dish with garlic infused oil, set aside
3. Wash and microwave chicken for 12 to 15 minutes. Drain and chopped into chucks, set aside
4. In a bowl mix together the soup, broth and Ro-tel tomatoes. Set aside
5. In the 13x9 greased casserole dish layer with linguine then chicken, top with minced garlic, red and, green bell peppers, followed by the onions
6. Spread  soup mixture evenly on top
7. Sprinkle with salt and pepper for taste. And add the cheddar cheese.
8. Bake in oven until heated thoroughly and cheese melts in about 30-45 minutes.
9. Serve immediately, or cover directly from the oven with four layers of foil for 1 ½ hours.
10. This with keep the cheese soft. The casserole will still be hot and ready to eat. 

 So, if you are looking for new and easy one dish meal, then try this one.

And enjoy!

Download the PDF.

So, until next time,       

         Chow, Darlings.

 A Widescreen Online Review Plus Recipe@2026