Get into the reunion spirit (or soothe your Smith nostalgia) with these Smith-themed treats and DIY crafts.
Recipes (Courtesy of Smith College Dining Services)
- 1 lb. and 6.5 oz Oreo cookie crumbs
- 7.5 Tbsp. unsalted butter
- 3 gal. coffee ice cream
- 2 cups hot fudge
- 1.25 and 1 Tbsp. whipped topping
- Add the Oreos to a food processor or blender and grind into fine crumbs. (You don’t need to remove the filling from the Oreos.)
- Add the Oreo crumbs to a bowl and combine with the melted butter.
- Pour the mixture into your pie pan or springform pan (grease to ensure no sticking) and press into an even layer on the bottom and up the sides.
- For a no-bake crust, you can refrigerate it for 30 minutes before adding your filling. If you are going to bake it, bake at 350 degrees for 8-10 minutes.
- Spoon softened ice cream into pie shell and smooth the surface.
- Drizzle cooled fudge sauce over ice cream and freeze until fudge is firm (about 20 minutes).
- Whip topping. Cover each pie with whipped topping and return to freezer until ready to serve.
- Cut each pie into 10 slices. Makes 1 pie.
Cucumber and Yogurt Salad
- 10 heads leafy lettuce or mixed greens
- 20 cucumbers, thinly sliced
- 10 cups water
- 2 1/2 cups vinegar
- 10 teaspoons dill weed
- 10 slices raw onion
- 10 cups yogurt
- 1 tsp. pepper
- 1 tbsp. salt
- Put water, vinegar, dill, and onion in large jar or bowl.
- Add cucumber slices and marinate 30 minutes or longer. Drain.
- Mix yogurt, salt, pepper; stir cucumbers into the yogurt.
- Serve over beds of fresh lettuce leaves which have been washed, dried, and torn into bite-sized pieces.
- 2 (14) oz cans of condensed milk
- 1 1/4 cup lemon juice
- 1 lemon
- 2 cups unsalted butter
- 2 1/2 cups light brown sugar
- 2 1/2 cups all-purpose flour
- 2 1/2 cups oats rolled cereal
- 2 tsp. baking powder
- 1 tsp. coarse salt
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- Mix milk, lemon juice and grated lemon rind in a small bowl.
- Blend together butter, brown sugar, oats, baking powder, salt, cinnamon and nutmeg to form a crust (save some for topping).
- Put crust mixture on the bottom of pan. Spread out evenly. Pour milk mixture on top of crust. Sprinkle remaining crumbs on top.
- Bake in an oven at 350 degrees for 20-25 minutes. Makes 1.5 sheet pans.
Smith College Popovers
- 1 cup all-purpose flour
- 3 eggs
- 1 tbsp. unsalted butter, melted
- 1/4 tsp. salt
- 1 cup milk
- Preheat oven to 425 degrees. Spray a popover pan with cooking spray.
- Place pan on center rack of oven and preheat for 2 minutes.
- Blend flour, salt, eggs, milk, and melted butter until it looks like heavy cream, about 1 to 2 mimutes.
- Cut chilled butter into 6 even pieces.
- Place 1 piece of butter in each cup and place pan back in oven until butter is bubbly (about 1 minute).
- Fill each cup half full with batter and bake 20 minutes.
- Reduce heat to 325 degrees and bake for another 15 to 20 minutes.
Potato Chip Cookies
- 1 1/4 lbs granulated sugar
- 1/1/4 lbs light brown sugar
- 1 1/4 lbs oleo
- 5 lightly beaten eggs
- 1 1/4 lbs all purpose flour
- 2 1/4 tsp. baking soda
- 1 1/8 tsp. salt
- 1 1/4 qt. potato chips
- 1 1/4 qt. oats rolled cereal
- 13 1/2 oz chopped walnuts
- 13 1/2 ox seedless raisins
- Cream oleo, sugar, and brown sugar until light and fluffy.
- Add eggs to creamed mixture. Blend well.
- Sift dry ingredients, add to creamed mixture.
- Add remaining ingredients. mIx until well blended.
- Portion with a scoop on well greased sheet pans.
- Bake in a 350 degree oven for 10-12 minutes. Makes 54 portions.
Office of Student Engagement “Flashcrafts”
- Paper garland → https://fb.watch/5w_jHUNHKQ/
- Marbled drinkware → https://fb.watch/5w_kCDpJ32/
- DIY stickers → https://fb.watch/5w_lKJ5dgs/
- Embroidery photos → https://fb.watch/5w_mBC1f-i/
- Paper lantern → https://www.youtube.com/watch?v=yPaBSyTdPPI
Kids & Family