Krannert Center Recipes
1 cup unsalted butter
1 cup granulated sugar
1 cup brown sugar
1 tsp vanilla
3 cups flour
1 tsp baking soda
1 tsp salt
2 cups chocolate chips
Preheat oven to 350º F. In a mixing bowl, cream together the butter, sugar, and brown sugar. Add the eggs one at a time and mix until combined. Add vanilla. Scrape the bowl to ensure everything is mixed together.
In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add the flour mixture to the batter. Once everything is combined, add the chocolate chips and mix just until combined. Scoop the cookies onto a baking sheet lined with parchment paper and bake for approximately 12 minutes, depending on the size of the cookies.
For larger cookies such as those sold at Krannert Center’s Intermezzo cafe, scoop cookies to desired size—ours are approximately 4 oz—and place in the refrigerator for about 20 minutes until the dough has chilled. After chilling, place them on a baking sheet lined with parchment paper and then directly into the preheated oven. After 7-8 minutes, take them out and gently press them down using a glass dipped in granulated sugar. (The sugar sticks to the glass after touching the first cookie.) After all the cookies have been pressed, put the pan back in the oven and continue baking for another 7-8 minutes to desired color.
Intermezzo cafe’s crunchy, savory tuna salad is a long-standing customer favorite here at Krannert Center. If you’ve ever wondered what those secret ingredients are that make it so delicious, here’s your insider info!
2 five-oz. cans of tuna, drained of excess liquid
1/2 red onion, diced
1/2 jalapeño pepper, deseeded and diced
2 tbsp chopped cilantro
1 tbsp lime juice or 1/2 lime, squeezed
1/2 cup mayonnaise or just add it by the spoonful and mix until desired consistency
1. Tuna “in water” is much easier to drain.
2. PLEASE be aware of your hands while deseeding your jalapeño, and wash hands after. Touching your eyes will result in pure regret!
2 cups dry quinoa
1/2 large red onion, finely chopped
1/2 skin-on Fuji or Honeycrisp apple, finely chopped
1 cup craisins
1 cup coarsely chopped cilantro
1 cup olive oil
1/2 cup balsamic vinegar
1 tbsp agave syrup, honey, or other sweetener
1 tsp salt
Cook quinoa to package specs. Cool. Add onions, craisins, apples, and cilantro. Add dressing ingredients to a Mason jar and shake well (or just whisk to combine). Add dressing to salad, stir well, and enjoy!
2 lemon slices
2 lime slices
1 oz Canadian Club whiskey
1 oz Maker’s Mark
Muddle the lemons and limes in a shaker. Add the liquors and a good amount of ice. Put the lid on the shaker and shake vigorously until the drink is combined well, chilled, and is slightly frothy. Strain into a glass filled with ice. Garnish with a lemon slice and lime slice.
At Home Variation
1 tsp fresh squeezed lemon juice
1 tsp fresh squeezed lime juice
1 oz blended whiskey
1 oz bourbon
1 oz measuring cup (1/8 cup or 2 tbsp)
Mason jar with a lid
Fill the Mason jar with ice. Add fresh lemon juice, lime juice, whiskey, and bourbon. Screw the lid onto the jar and shake vigorously. Pour everything into a glass filled with ice. Garnish with a lemon slice and a lime slice.
Tips: The Canadian Club whiskey in the original recipe lends a bit of sweetness. If you don’t have that, try Jack Daniels Honey or dissolve 1/2 tsp of granulated sugar into a splash of room temperature water, and add that. If you do not have a drink shaker or Mason jar with a screw-on lid, try a leak-proof travel mug. (Test the mug with water first to make sure your drink doesn’t go flying all over your kitchen!)