SCHOOL CAFETERIA RECIPES RECIPES

CHICAGO PUBLIC SCHOOL CAFETERIA BUTTER COOKIES - FOOD.COM

Chicago Public School Cafeteria Butter Cookies - Food.com image

I used to love the butter cookies they sold in my high school cafeteria. I've been looking for the recipe and this comes very close (if my poor old memory serves me right). These might be a little more tender than the CPS butter cookies but they're close enough for me!

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 24 cookies

Number Of Ingredients 7

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)

Steps:

Preheat oven to 350 degrees.
Cream butter and sugar until fluffy.
Mix in vanilla extract.
Mix in flour gradually.
Using a small cookie scoop, roll dough into balls and slightly flatten on ungreased cookie sheets.
Flatten cookies with the bottom of a glass dipped in sugar if desired.
Bake until golden brown (approximately 12-15 minutes.
Makes about 2 dozen.

Nutrition Facts : Calories 130.5, FatContent 7.8, SaturatedFatContent 4.9, CholesterolContent 20.3, SodiumContent 74.3, CarbohydrateContent 14, FiberContent 0.3, SugarContent 5.6, ProteinContent 1.2

OLD SCHOOL CAFETERIA-STYLE YEAST ROLLS - DEEP SOUTH DISH

Old School Cafeteria-Style Yeast Rolls - Deep South Dish image

Big, fluffy and tender yeast rolls, reminiscent of those old school cafeteria rolls so many of us loved.

Provided by Deep South Dish

Total Time 3 hours

Prep Time 40 minutes

Cook Time 20 minutes

Number Of Ingredients 8

Ingredients

2-1/2 teaspoons dry active yeast
1/3 cup granulated sugar
12 ounce can evaporated milk, heated to 110 degrees F
4 cups bread flour*
1-1/2 teaspoons salt
1 tablespoon cooking oil
2 large eggs, at room temperature
1/4 cup (1/2 stick) unsalted butter, softened at room temperature

Steps:

Combine yeast with 1 teaspoon of the sugar and 1/4 cup of the warmed milk. Stir together and let rest until puffy and doubled, about 5 minutes.
Meanwhile, aerate flour before measuring, then spoon into measuring cup and level, placing into large bowl. Whisk in remaining sugar and salt.
Add remaining evaporated milk, oil, one of the eggs, yeast and butter; stir until blended. Cover with plastic wrap and a clean towel, set aside for 15 minutes.
Turn out onto floured surface and knead by hand for 20 minutes, or until dough is elastic and can be stretched without tearing, or add dough to mixing bowl with dough hook and knead on speed 2 for 8 to 10 minutes.
Add 1 teaspoon of oil to bowl, return dough to bowl, turn to coat, cover with plastic wrap and towel and let rest in a draft free spot until doubled in size, about 1 hour.
Butter a 9 x 13 x 2 inch baking pan and set aside. Turn dough out onto a lightly floured surface and knead 4 times, drawing in flour if too sticky.
Use rolling pin to roll into a rectangle and fold the sides into the dough, as with biscuits, rolling and folding 4 more times. Roll out to rectangle again, cut dough in half lengthwise, then into 12 equal squares. Shape into balls and place into buttered pan.
Cover with plastic wrap and a towel and set aside in a warm place until doubled in size.
When ready to bake, preheat oven to 350 degrees F.
Beat remaining egg and gently brush tops of rolls with beaten egg. Bake for about 15 to 20 minutes or until golden brown. Remove from pan and transfer to a cooling rack as soon as possible to prevent bottoms from getting soggy.

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