Temple Trip 2023 Recipes

Kneader’s Chicken Bacon Avocado Sandwich Recipe

Ingredients

Kneaders Sauce Copycat

• ½ cup light mayonnaise
• 2 Tablespoon sour cream
• 2 teaspoon yellow mustard

For the sandwich

• 1 boneless, skinless chicken breasts cooked and shredded
• 4 strips bacon cooked
• ½ ounce Provolone cheese 2 slices
• ¼ cup lettuce 2 lettuce leaves
• 1 tomato sliced
• ¼ red onion thinly sliced
• salt and pepper to taste
• 1 avocado sliced
• 2 Fresh focaccia bread or artisan bread/rolls

Instructions

Sauce:

• In a small bowl, stir together: ½ cup mayo, 2 Tablespoons of sour cream and 2 teaspoons of mustard.

For the sandwich:

• Cut open your bread and spread the sauce lightly on both sides. Then add cheese, chicken, bacon, lettuce, tomato, onion, avocado, salt & pepper and place your bread on top!
• (If using focaccia bread, cut it in half and serve. If you are using artisan bread/rolls it will make 2 servings)

 

Brown Butter Salted Caramel Cookies

Ingredients

For the Cookies:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cream of tartar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon sea salt
• 1 cup unsalted butter cut into tablespoon pieces
• 1 1/4 cups brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 egg yolk
• 1 tablespoon vanilla extract
• 1 tablespoon plain Greek yogurt
• 18 caramels cut in half
• Flaked sea salt for sprinkling on top of cookies

For the Cinnamon Sugar:

• 1/4 cup granulated sugar
• 2 teaspoons ground cinnamon

Instructions

• In a medium bowl, Whisk together the flour, baking soda, cream of tartar, cinnamon, and salt. Set aside.
• To brown the butter, heat a thick-bottomed skillet on medium heat. Add the sliced butter, whisking frequently. Continue to cook the butter until melted. The butter will start to foam and browned specks will begin to form at the bottom of the pan. The butter should have a nutty aroma. Watch the butter carefully because it can go from brown to burnt quickly. Remove butter from the heat and let cool to room temperature.
• In the bowl of a stand mixer, combine the brown butter and sugars. Mix until blended. Beat in the egg, egg yolk, vanilla extract, and Greek yogurt and mix until combined. Slowly add in the dry ingredients and mix until just combined.
• Form the dough in a ball and cover with plastic wrap. Chill in the refrigerator for at least 30 minutes. You can chill the dough overnight or for up to 2 days.
• When ready to bake, preheat the oven to 350 degrees F. Measure about 2 tablespoons of dough and roll into balls. Flatten the ball slightly with the palm of your hand and place a caramel piece in the center of the dough. Wrap the cookie dough around the caramel, making sure the caramel is completely covered with dough.
• In a small bowl, combine the cinnamon and sugar. Roll the balls in the cinnamon-sugar mixture. Place dough balls on a large baking sheet that has been lined with a Silpat baking mat or parchment paper. Make sure the cookies are about 2 inches apart. Sprinkle the cookie tops with sea salt.
• Bake the cookies 8-10 minutes or until the edges of the cookies begin to turn golden brown. The centers will still be soft. Don't over bake. Cool the cookies on the baking sheet for 2-3 minutes, or until set. Transfer cookies to a wire cooling rack and cool completely.

 

Chocolate Chip Cookies

Ingredients

    ½ pound butter, softened (2 sticks)
    ¾ cup + 1 tablespoon granulated sugar
    ¾ cup packed light brown sugar
    2 large eggs
    1 ¼ teaspoons vanilla extract
    ¼ teaspoon freshly squeezed lemon juice
    2 ¼ cups flour
    ½ cup rolled oats
    1 teaspoon baking soda
    1 teaspoon salt
    Pinch cinnamon
    2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips
    1 ¾ cups chopped walnuts

How to make them

Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.

Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.

With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.

Remove bowl from mixer and stir in chocolate chips and walnuts.

Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper. Space about 2 inches apart.

Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.

Remove from oven and cool on baking sheet for about 1 hour.

 

Shortbread Cookies

1 pound unsalted butter

1 Cup plus 2 TBS sugar

5 Cups flour

9 oz chocolate chips

6 oz butter

Mix butter, sugar and flour.  Roll into a cookie sheet and bake at 250 for 45-50 minutes.  Cut into strips.  Melt chocolate chips and butter and dip cookies in chocolate.