Recipes from the Stake Women's Conference Luncheon

Chocolate Chip Cookies

8 ½ ounces cake flour

8 ½ ounces bread flour

1 ¼ teaspoons baking soda

1 ½ teaspoons baking powder

1 ½ teaspoons kosher salt

1 ¼ cups (10 ounces) butter, at room temperature

1¼ cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons vanilla extract

16-20 ounces chocolate chips.  Mix different kinds of chocolate (bittersweet, semi sweet, milk, butterscotch, white) according to preference

Directions:

 1.  Sift together cake flour and bread flour, baking soda, baking powder and salt into a large bowl and set aside.

 2. Cream together the butter and sugars until very light, about 5 minutes.  Add the eggs mixing until fluffy then add the vanilla.  Gradually add the dry ingredients and mix until just combined.  Fold in the chocolate chips.

 3.  Press plastic wrap against the dough and refrigerate for at least 24 hours, up to 72 hours. I know this is a little unusual but allowing the dough to rest will soften the gluten and make a very tender and wonderful cookie.

 4.  When ready to bake reheat oven to 375 degrees.  Line a baking sheet with parchment paper.

 5.  Scoop1/4 cup of dough, roll into a ball and place on baking sheet (you should get 6 on a sheet depending on the size of the cookie sheet).  Bake until golden brown but still a little soft in the center, 12 minutes, depending on your oven.  Allow cookies to cool several minutes on the baking sheet before transferring to a wire rack to cool completely.

Recipe makes 25 jumbo cookies.  Adjust baking time for smaller sized dough balls.

Sandwiches from the 2015 Women’s Conference

Bread: Focaccia

Spread:  Sun dried tomato mayonnaise and store bought pesto

Filling:  Turkey, ham and spring mix

Sun Dried Tomato Mayonnaise

2 cups mayonnaise

1-2 cloves garlic

1/2 cup sun dried tomatoes, rehydrated or oil packed and well drained

In a blender, food processor or by hand finely chop the sun dried tomatoes and garlic.  Add to the mayonnaise and stir/process until combined.  Can be used right away but is best if it sits for a few hours.  *I usually add a 3-4 Tablespoons of finely grated fresh parmesan cheese and about 1/2 tsp of dried basil.

Focaccia Bread

The bakery in Harmon’s and Granato’s in SLC have an excellent focaccia bread you can purchase already made. To save time and money for the Women’s Conference luncheon we came up with something we are calling “Pho-caccia” made with pizza dough purchased from the Sam’s Club food court.  They are sold in boxes of 20 for about $16.  Heres how we made it.

2 pizza dough balls, thawed in refrigerator overnight (we actually used 2 and 1/3 to make the thickness we desired)

1/4 c olive oil

2 tsp course salt

2 cloves garlic, finely minced

2 tsp dried or 1-1/2 T chopped fresh Italian herbs (rosemary, thyme, basil, parsley)

Prepare a 12 x 16 bun pan with 1 T of the oil and sprinkle with 1/2 tsp of the salt. Roll cold dough into a rectangle and place into the pan.  When dough comes to room temperature spread on 2 T oil, the garlic, and 1 tsp of the salt.  Using your finger tips push the dough to fit the pan.  As you are doing so, spread your fingers out and make a lot of holes all the way through he dough allowing the oil into the holes.  This will help to flavor the otherwise flavorless dough and create the characteristic craggy look of focaccia.  Let the dough rise until nice and light, about double in size.  Before baking, drizzle with the reminding oil, 1/2 tsp salt, and the herbs.  Bake on the bottom rack of the oven at 425 degrees until done, about 15 minutes.  Let cool 20-30 minutes before removing from the pan or you can leave in the pan until serving.