Home Food Bring the sweet table home with these square recipes

Bring the sweet table home with these square recipes

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In March 2011, I wrote an article in The CJN about my National Council of Jewish Women’s branch service project, the Purim party for the tenants at the Bathurst Prince Charles building in Toronto. I am the service chair of my branch, Yachad.

Over the years, we have enjoyed a multitude of entertainers. This year, we are checking out a very versatile musician.

However, for our guests who can’t afford luxuries, the best feature we provide is the food. Our sweet table is always overflowing with fruit platters, an abundance of assorted hamantashen and a delectable assortment of cookies. Our guests are encouraged to take home as many leftover treats as they can fit into a Ziploc baggie.

READ: TIPS FOR AN ALLERGY-FREE PURIM

For this Purim, I set my sights on inventing a variety of interesting squares. Start with a basic squares recipe. Add to the recipe bits and pieces that you already have at home. I call it shopping in your own cupboards.


Caramel brownies

brownies

o 1 1/2 cups pareve or regular margarine or butter

o 2 1/2 cups sugar

o 1 1/2 cups plus 4 tbsp. unsweetened cocoa powder

o 1/2 tsp. salt

o 1 tsp. pure vanilla extract

o 4 cold large eggs

o 1 cup all-purpose flour

o 2 100-g chocolate bars with caramel filling, chopped

o 225g peanut brittle, broken into small pieces

Preheat oven to 325. Line a 15×10-in. or similar Pyrex baking dish with parchment paper, pressing firmly into pan and leaving a 2-in. overhang. Set baking dish aside. In a food processor, mix sugar, cocoa and salt. Add in margarine and vanilla. Add eggs one at a time. Add flour and pulse until just combined (do not overmix). Scrape 1/2 of the batter into prepared pan, place caramel chocolate pieces in rows over batter, add remaining batter and smooth the top. Place broken brittle over top of the batter and gently press them into the batter, keeping the tops visible.

Bake until top begins to crack and a toothpick inserted into the centre comes out with no more than a few moist crumbs attached, 35-50 minutes, depending on your oven.

Transfer pan to a wire rack; let cool completely in pan. Using parchment overhang, lift brownie out of pan; transfer to a cutting board. Cut into 16 squares using a dough scraper.


Maple espresso blondies with pine nuts

Food Unknown

Blondies are one of the simplest, tastiest baked goods you can make. These blondies taste amazing on so many levels.

o 8 tbsp. unsalted butter or pareve margarine

o 1/2 cup lightly packed dark brown sugar

o 1/2 cup maple syrup

o 1 large egg

o 1 tsp. pure vanilla extract

o 3 tsp. espresso flavouring

o 1/8 tsp. salt

o 1 cup all-purpose flour

o 1 tsp. baking powder

o 1 cup toasted pine nuts

Heat oven to 350. Line an 8×8-in. metal baking pan with aluminum foil or parchment paper. In a medium bowl, stir butter and brown sugar until blended. Add the egg, vanilla, espresso flavouring and salt then stir vigorously until smooth. When the batter looks well blended, add the flour and stir until no more streaks of flour remain. Stir in pine nuts.

Spread the batter evenly in lined pan and bake 20 to 25 minutes until a toothpick inserted into the middle comes out relatively clean. Cool then cut into squares.

Topping 

o 4 tbsp. icing sugar

o 1/2 tsp. espresso flavouring

o 2 tsp. water

Whisk until smooth, then drizzle over blonde squares.


Double chocolate brownies with toasted coconut marshmallows

o 1 1/2 cups pareve margarine

o 2 1/2 cups sugar

o 1 1/2 cups plus 4 tbsp. unsweetened cocoa powder

o 1/2 tsp. salt

o 1 tsp. pure vanilla extract

o 4 cold large eggs

o 1 cup all-purpose flour

o 1 255-g package of pareve chocolate chips

o 1 bag toasted coconut marshmallows

Preheat oven to 325. Line a 15×10 or similar Pyrex baking dish with parchment paper, pressing firmly into pan and leaving a 2-in. overhang. Set baking dish aside. In a food processor mix sugar, cocoa and salt. Add margarine and vanilla. Add eggs one at a time. Add flour and pulse until just combined (do not overmix). Scrape 1/2 of the batter into prepared pan, place the marshmallows in rows over batter, add remaining batter over the marshmallows and smooth the top.

Bake until top begins to crack and a toothpick inserted into the centre comes out with no more than a few moist crumbs attached, 35-50 minutes, depending on your oven.

Transfer pan to a wire rack; let cool completely in pan. Using foil overhang, lift brownie out of pan; transfer to a cutting board. Cut into 16 squares.

Topping:

o 1 255g package of pareve chocolate chips

Microwave chocolate chips for one minute and stir until smooth. Either drizzle chocolate over brownies or pipe melted chocolate from a piping bag.

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