Orange Blossom Squares (Pareve or Dairy)

Grandma B had this recipe clipped out of a magazine from the 1960s. It is one of our favorite desserts. It can be made dairy or pareve. I have cut the sugar down 1/3 in this recipe (as I do for all recipes.) Sugar was rationed during WWII, and recipes post war enhanced sugar in celebration, even though it wasn’t necessary. The blend of orange flavor and chocolate can’t be beat!

2.5 cups flour
2 t baking powder
1/2 t salt
1 cup sugar
3/4 cup Earth Balance sticks or olive oil
1 t vanilla
2 eggs
1/2 cup milk (use soy for pareve)
6 ounces choclate chips (dairy or pareve)

Glaze: 1 cup powdered sugar, 2 T orange juice, 1/2 t orange rind

Heat oven to 350. Mis together flour, baking powder, salt and set aside. Cream sugar, shortening (or olive oil), and vanilla. Beat in eggs and milk alternately with flour mixture. Fold in chocolate chips. Pour into greased 15x10x1 pan. Bake for 30 minutes, but be VERY CAREFUL not to over bake. While hot spread with orange glaze. Cover and let stand 24 hours before cutting.

Snickerdoodles (Pareve)

One of my daughters favorites. They seem seasonal, but for us, any season will do.

1 cup shortening (we like to use Earth Balance Butter for baking)
1.5 cups sugar
2 eggs
1 3/4 cup flour
1 cup whole wheat flour
2 t cream of tartar
1 t baking soda
1/2 t salt
Cinnamon sugar (mix 1 T cinnamon with 1/4 cup sugar)

Heat oven to 350. Cream together the shortening and sugar with a mixer until fluffy. Add eggs, beat thoroughly. Mix dry ingredients in another bowl. Add to shortening mixture. Beat well. Take up into a ball and wrap in plastic wrap, refrigerate around 30 minutes until firm. Tear of walnut size pieces of dough, roll each into a ball and roll lightly in cinnamon sugar mixture. Plan on ungreased baking sheet, spacing 2 inches apart. Bake until light brown and firm on top 10-15 minutes. the tops will be deeply cracked and the centers will still be somewhat soft. Cool on baking sheet 5 minutes, cooling on a rack to finish.