51±¾É«

Food and community are deeply connected. Sharing food strengthens bonds, fosters communication, supports traditions, and creates a sense of belonging.

These are values Mrs. Edith Renfrow Smith ’37 lives out daily and that reflect 51±¾É« College’s aspirations for Renfrow Hall and its future residents.

Download the recipes (PDF) for the delicious desserts served throughout the Renfrow Hall Dedication Weekend.

 

Fruit Drop Cookies with Pecans (OL)

Yield and Portion: Makes 65 cookies

Ingredients and Instructions

• 1-½ cups whole milk
• ½ teaspoon apple cider vinegar
• 2 cups sugar
• ¾ cup Crisco shortening
• 5 large eggs (approximately 6 tablespoons liquid egg)
• 4-½ cups all-purpose flour
• ½ teaspoon cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon ground allspice
• 1 teaspoon baking soda
• 1-¼ cups pecan pieces
• 1 cup raisins
• 1-¾ cups whole pecans

1. Combine the milk and vinegar to sour the milk. Set aside while mixing the cookie.
2. Cream together the sugar and Crisco at speed #2 for 3 minutes while scraping the bowl.
3. Slowly add the eggs and cream over another 2 minutes.
4. Add the dry ingredients and the sour milk and mix until combined.
5. Combine the pecans and raisins in the food processor or blender and lightly chop, leaving the raisins very coarse.
6. Add to the creamed mixture and mix for another 2 minutes.
7. Drop tablespoon-sized heaping spoonfuls 4x6 onto lined sheet pans. Place one whole pecan in the center of each cookie before baking. Press down slightly.
8. Bake at 350 degrees for 7–8 minutes until light brown around the edges. This cookie is cake-like and should be chewy.

 

Ginger Cookies (OL)

Yield and Portion: Makes 38 cookies

Ingredients and Instructions

• ¾ cup sugar
• ¾ cup + 2 tablespoons molasses
• â…“ cup + 1 tablespoon Crisco shortening
• â…“ cup hot water
• 1 tablespoon baking soda
• 1-½ teaspoons ground ginger
• ½ teaspoon ground cloves
• ½ teaspoon cinnamon
• 3-¾ cups all-purpose flour
• 1 large egg (liquid eggs)

1. Cream together the sugar, molasses, and shortening on speed #2 for 3 minutes until fluffy.
2. Add the hot water to the dry ingredients and mix on speed #1 while adding the eggs. Mix until smooth and scrape the bowl as needed.
3. Drop tablespoon-sized heaping spoonfuls 4x6 on lined sheet pans. Flatten slightly and sprinkle with sugar.
4. Bake at 350 degrees for 7–8 minutes until cookie is firm around the edge. Don’t overbake — the cookie should be chewy.

 

Vitamin B Quaker Oatmeal Cookie (OL)

Yield and Portion: Makes 32 cookies

Ingredients and Instructions

• 1 cup + 1 tablespoon sugar
• 3 tablespoons Crisco shortening
• 2 large eggs (liquid eggs)
• 1-¼ cups all-purpose flour
• 3 cups oatmeal
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 2 teaspoons vanilla
• â…“ cup whole milk
• 1 cup raisins

1. Cream together the sugar and shortening at speed #2 for 3 minutes, while scraping the bowl.
2. Slowly add the eggs and cream for another 2 minutes.
3. Add the dry ingredients, vanilla, and milk; mix until just combined. Add the raisins. Mix for another minute.
4. Drop tablespoon-sized heaping spoonfuls 4x6 on lined sheet pans. Flatten a little bit more than other cookies, as this one will not spread when baked.
5. Bake at 350 degrees for 7–8 minutes until lightly brown.

 

Texas Sheet Cake

Yield: 40 servings / half sheet pan

Ingredients and Instructions

Combine in large bowl and set aside:

• 4-½ cups all-purpose flour
• 4-¼ cups white sugar

Bring to rapid boil, mixing occasionally:

• 1 cup (2 sticks) butter
• ¾ cup oil
• ½ cup cocoa powder
• 1-¾ cups water

While boiling previous mixture, whisk together and set aside:

• 4 large eggs
• 1 cup + 2 tablespoons buttermilk
• 2 tablespoons vanilla

Once boiling, add mixture to flour mixture and whisk. Slowly add wet ingredients, whisking constantly to avoid cooking eggs.

Add and whisk in:

• 1 teaspoon cinnamon
• 2 teaspoons baking soda

Pour into greased and floured baking sheet. Bake at 350 degrees for 23–26 minutes.

Halfway through baking period, start making the frosting.

Measure into large bowl and set aside:

• 8 cups powdered sugar, sifted

Bring to simmer:

• ¾ cup (1-½ sticks) butter
• â…“ cup cocoa powder
• ¾ cup milk (whole)
• 2 tablespoons vanilla

Add simmering mixture to powdered sugar and whisk until combined and no longer lumpy. Frost cake while still hot to avoid tearing.

Let cool and set up before cutting.