We are excited about our four delicious jar recipes this year!
- Curried Lentil Soup – gluten free
- *NEW* Lebkuchen Cookies (soft gingerbread) – gluten free
- Chocolate Chip Cranberry Oatmeal Cookie
- Savory Focaccia Bread
The jar recipes are uniquely created for the MCCL community by MCCL parents. All recipes have been tested and are singer-approved!
Each jar is $10. Each purchase directly supports the choral music education of more than 150 singers in kindergarten through 12th grade.
Thank you for your support!
Curried Lentil Soup
Flavor meets convenience in a simple curry soup blending the earthiness of lentil into a creamy richness of coconut milk and tomato–on the table in less than half an hour.
This soup has gluten-free ingredients; however facility also processes wheat.
Ingredients:
red lentils, green lentils, minced
onion, garlic powder, curry
powder, cumin, paprika, dried
chives, dried soup greens,
bouillon cubes
Recipe Instructions: Unwrap bouillon cubes and empty all jar contents into a large pot. Add 1 can (14.5 oz) diced tomatoes, 1 can (14 oz) coconut milk, and 6 cups water. Bring to a boil, then simmer 30–40 min, until lentils are tender. Season with salt & pepper to taste. Serves 10.
Recipe Variations: coming soon!
*NEW* Lebkuchen (soft Gingerbread) Cookies
A soft and slightly chewy molasses cookie rich with bits of walnut and the spices of an old world Christmas, glazed with chocolate or vanilla coating wafers.
This cookie has gluten-free ingredients; however facility also processes wheat.
Ingredients:
GF oat flour, buckwheat flour,
brown sugar, chopped walnuts,
spices (clove, ginger, mace,
coriander, nutmeg, cinnamon
cardamom), baking powder,
salt, coating wafers.
Recipe Instructions: Preheat oven to 350°. Melt 1/2c. of butter. Whisk in 2 eggs and 1/4c. honey. Carefully remove wafers from jar and set aside. Empty remaining contents in a bowl and break up sugar lumps. Add wet mixture to the dry ingredients and combine. Drop a heaping 1Tbls amount onto greased cookie sheet. Bake for 13-15 mins.
Place 1-2 wafers on top of each cookie upon removal from oven while still hot. When wafer looks shiny, spread to cover top of cookie. Allow to cool completely before storing.
Gluten-free ingredients; however facility also processes wheat.
Chocolate Chip Cranberry Cookies
A classic buttery oatmeal chocolate chip cookie with just the right amount of chewiness and a twist of tart cranberry.
Ingredients:
dried cranberries, semi-sweet
chocolate chips, oatmeal,
wheat flour, brown sugar,
sugar, baking powder, baking
soda, salt
Recipe Instructions: Preheat oven to 375°. Cream together 1/2c. softened butter, 1 large egg, and 1 tsp. vanilla. Add jar contents to wet ingredients and mix well. Roll into cookie balls and place on greased sheet. Bake 8–10 min. Yields about 24 cookies.
Savory Focaccia
A delightfully simple flatbread, infused with rosemary and olive oil for mouthwatering flavor. Fun to make with kids and easy to decorate, it’s as enjoyable to create as it is to eat.
Ingredients:
all-purpose flour, semolina
flour, paprika, parsley, yeast,
salt, rosemary
Recipe Instructions: Empty mix into large bowl. Add 2c. lukewarm water and stir to combine. Dough will be loose and wet. Cover and let rest for a few hours or until dough has risen and started to flatten. Transfer to a well greased 9″x13″ pan. Coax dough toward a rectangle. Allow to rise about an hour. Drizzle top with 2 tbls. olive oil. Use clean fingers to gently spread oil across focaccia. Poke dough full of holes with oily fingers. Sprinkle with coarse salt. Garnish with fresh herbs, olives, or sundried tomatoes, as desired. Bake at 425°F for 20 min.
Recipe Variations: coming soon!