Dining Services Bakery
"Not Just Desserts" Bakery
Dining Services operates an in-house bakery, "Not Just Desserts," that supplies all areas of our operation. Breads, pastries and desserts are baked fresh daily. Birthday cakes and ten-inch chocolate chip cookies can also be ordered for delivery anywhere on campus and can be decorated with a message of your choice. You may purchase these special items with your meal plan points.
Want to order a birthday cake for your roommate?
A 10" chocolate cookie for a friend?
A fruit basket for your co-worker?
Simply call (860) 486-3128 to place your order.
(Orders should be placed at least one week in advance.)
The following selections are available to order:
|1 Layer Sheet Cake
|1 Layer ½ Sheet Cake
|10-inch, 2 layer Round Cake
|10-inch, 1 layer Round Cake
|1 layer Sheet Carrot Cake with Cream Cheese Icing
|1 layer ½ Sheet Carrot Cake with Cream Cheese Icing
|10-inch, 2 layer Carrot Cake with Cream Cheese Icing
|10-inch, 1 layer Carrot Cake with Cream Cheese Icing
|10-inch Gourmet Chocolate Chip Cookie
|Fresh Fruit Basket (apples, oranges, grapes, bananas)
All cakes are available in yellow, chocolate, marble or red velvet with white or chocolate icing.
Carrot cakes come with cream cheese icing.
All cakes and cookies are custom decorated to your specifications.
ATTENTION: NUT ALLERGY WARNING
Products made at the UConn Bakery are made in an environment where nuts are used and handled. For that reason we cannot guarantee any products made at the UConn Bakery are nut free. Even if nuts are not on the list of ingredients there still may be a trace of nuts or nut oils in the product. If anyone is allergic to any type of nuts it would be advised to not eat any of the products from the UConn Bakery. This includes the Not Just Desserts line.
You may pay for your order with cash, check or cash points. Please place all orders at least one week in advance!
A Favorite Bakery Recipe
Not Just Desserts Bakery would like to share one of our most requested recipes with you. Enjoy!
Conn Bakery Red White and Blue Cookies
Preheat Oven to 300 degrees
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon salt
3 egg yolks
1/2 teaspoon vanilla
1 1/4 cups all purpose flour
1 cup white chocolate chips
1 cup cherry berry blend (it is a blend of dried cherries, blueberries and cranberries)
Mix butter, shortening and sugar until incorporated. Add soda, cream of tartar, salt and mix well.
Separate three eggs, and beat into mixture. Add vanilla, then flour. Fold in chips and dried fruit by hand.
Drop by teaspoon onto cookie sheets lined with parchment paper.
Bake for about fifteen minutes per batch, remove and let sit on cookie sheet to firm up for one minute before transferring to cooling rack.
2 Tablespoons + 2 teaspoons water
1 1/2 cups sugar
1/4 cup corn syrup
2 Tablespoons + 2 teaspoons margarine
1 Tablespoon all purpose flour
1/4 teaspoon salt
1 teaspoon almond extract
10 3/4 ounces macaroon coconut
1/2 teaspoon cream of tartar
1/2 cup egg whites
Add water, sugar, corn syrup, margarine, flour, and salt into a pan and heat to a boil. Empty into a mixing bowl and mix for 5 minutes. Add remaining ingredients and mix until blended. Spoon into portions the size of a walnut. Place 12 portions on a lined cookie sheet and press down slightly with palm of your hand. Bake at 350 degrees for 13 – 15 minutes, until edges are slightly brown.
Peanut Butter Chocolate Bars
9 oz. Butter or Margarine
13 oz. Peanut Butter
1 lb. 8 oz. Powdered Sugar
9oz. Graham Crackers, ground fine
1/4 Cup Milk
1 lb. 4 oz. Chocolate Chips
Melt Butter. In a mixing bowl, blend peanut butter, sugar, graham cracker crumbs, melted butter and milk.
Put mixture in a ungreased baking sheet with sides, approx. 12" x 16". Spread evenly in pan use rolling pin to spread it.
Melt chocolate and spread on top of peanut butter mixture. Cool in refrigerator. Note: Do Not Bake.
Million Dollar Shortbread
1 LB., 6 oz rice flour
12 oz. unsalted butter
5 1/2 oz. granulated sugar
1 LB 5 oz. sweetened condensed milk
6 oz. unsalted butter
1/2 cup + 2 TBLS Corn Syrup (KARO)
13 oz. brown sugar
12 oz. chocolate chips
Heat oven to 350 degrees. Grease a 12x16 baking pan.
Cut butter into pea size pieces. Mix butter, flour and sugar into a crumbly mixture. Press into greased baking pan.
Bake at 350 degrees for 10-12 minutes or until light brown. Do not over bake.
Cook sweetened condensed milk, butter, corn syrup and brown sugar until caramel colored and thickened to 230 degrees on a candy thermometer between softball and firmball. Pour over baked cookie sheet. Cool until set. Melt chocolate chips and cool. Cut into desired pieces.
USE ALL PURPOSE FLOUR IF RICE FLOUR IS NOT AVAILABLE.