Author Archives: Sheri Lewis

The D’Angelo Law Library offers a variety of equipment and other services at the Circulation Desk. Students are encouraged to take advantage of these offerings during the busy exam period and throughout the academic year.

Lockers

Students and visiting researchers may use laptop and book bag sized lockers located on floors 2 and 3.  Each laptop locker has an electrical outlet for charging a computer, mobile phone, etc.  Locker keys may be checked out at the Circulation Desk and circulate for 7 day use.  

Cables and Chargers

The Circulation Desk has ethernet network cables for checkout for 2 hours, longer if needed.   Ethernet network cables may be used to access the Law School’s wired network at study tables and carrels throughout the library.

Several types of laptop chargers also are available for checkout for 4 hours:

• Apple 60W MagSafe Power Adapter for MacBook
• Apple 45w MagSafe Power Adapter for MacBook Air
• A universal charger for PC laptops (with adapters for different brands including Dell, Toshiba, Asis)

Supplies

A variety of supplies, including pens, pencils, paper clips, binder clips, post it notes, etc. are  at the counter to the right of the second floor entrance to the library.   A three-hole punch machine also is available.  Staplers are located at the Circulation Desk and outside of the printer area in the 3rd floor computer lab.  The Library maintains a variety of staplers for documents of different sizes.  Complimentary earplugs also are at the Circulation Desk.  For additional supplies, or assistance with use of equipment, please see the staff at the Circulation Desk. 

Conference Rooms

Law School students may reserve one of 7 conference rooms for up to 4 hours for group or individual study.  Reservations may be made directly online using the Law School’s room reservation system, by visiting the Circulation Desk or by calling the Library at (773) 702-0213.  Additional information on conference room locations and policies is available on the conference room web page.  

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Stop by the D’Angelo Law Library Circulation Desk to use this equipment and try our services.   And good luck with winter quarter exams!

The D’Angelo Law Library staff is pleased to share some of its favorite dessert recipes. Those of you who attended the D’Angelo Fall Fest in October2011 may have tasted these baked goods during that successful event.  Enjoy!

 CREAM CAKE  (from Julie Stauffer)

• Ingredients
• 3 cups flour
• 3 cups sugar
• 1.25 cups butter
• 2 tsp vanilla
• 6 eggs
• 1 cup heavy or whipping cream
• Directions
1. Have butter, eggs and cream at or near room temperature.
2. Butter a bundt pan.
3. Preheat oven to 350 degrees.
4. Cream butter and sugar.  Add eggs one at a time. Then add vanilla. At a low speed, alternatively add flour and cream beginning and ending with flour.
5. Pour into bundt pan.
6. Bake 1 hour and 15 minutes or until done.

• AUNT MAE’S FAMOUS CHOCOLATE CHIP COOKIES (from Margaret Schilt)
• Ingredients
• 3/4 cup butter
• 3/4 cup sugar
• 1 tsp vanilla
• 1 egg
• 1/2 tsp salt
• 1/2 tsp soda
• 1/2 tsp cream of tartar
• 2 cups flour
• As many chocolate chips as you want!
• Directions
1. Cream the butter and sugar together until fluffy and light in color.  
2. Add the vanilla and the egg and mix together.
3. Mix the flour, salt, soda, and cream of tartar together in a separate bowl and then add to the first mixture.
4. Mix well, and then add chocolate chips.  Dough should be stiff.
5. Drop in teaspoonfuls on an ungreased tray and bake for 8-10 minutes at 350 degrees.
6. Cookies should be set, but only a little bit brown on the edges.

• MARSHMELLOW CREAM FUDGE (from Michael Brown)
• Ingredients
• 1 stick butter
• 1 1/2 cups granulated sugar
• about 14 oz. marshmellow cream
• 3/4 cup evaporated milk
• 1/4 tsp salt
• 12 oz. semisweet chocolate chips
• 2 tsp vanilla
• 1 cup chopped nuts (optional)
• Directions
1. In a large, heavy sauce pan, combine the first 5 ingredients.  Cook over medium high heat, stirring constantly. 
2. When mixture begins to bubble, set timer for 5 minutes and boil it for that long, stirring constantly. (Mixture will first expand and then collapse and turn a bit brown as it carmelizes.)
3. After the 5 minute boil, remove from heat and stir in chocolate chips.  After they have melted in, add the vanilla and nuts and stir thoroughly. 
4. Pour into a pan lined with heavy aluminum foil and allow to cool.

• CHERRY OATMEAL COOKIES (from Rose Navarro)
• Ingredients
• 1 cup butter
• 1 cup sugar
• 1 cup brown sugar
• 2 eggs
• 1 teaspoon almond extract
• 1 tablespoon cherry juice concentrate
• 2 cups flour
• 2 1/2 cups oatmeal
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 cups chopped nuts
• 1 1/2 cups dried tart cherries
• Directions
1. Cream together butter and sugars.
2. Add eggs and extracts and mix well.
3. Mix together flour, oats, salt, baking powder and soda.  Mix into butter mixture.
4. Add nuts and cherries.
5. Form into small ball-sized cookies and place onto parchment lined cookie sheet 2 inches apart.
6. Bake in preheated 375 degree oven for ten minutes.  Makes about 4 dozen. 
7. Let cool and drizzle tops with powdered sugar mixed with cherry juice concentrate and milk. (optional)

• CRANBERRY BREAD (from Lorna Tang)
• Ingredients
• 2 cups flour
• 1 cup sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt (optional)
• 1 TBSP grated orange peel
• 1 egg (beaten well)
• 2 TSBP cooking oil
• 1 cup orange juice
• 1 cup fresh or frozen cranberries
• 3/4 cup chopped nuts (optional)
• Directions
1. Preheat oven to 350 degrees F (glass pan).  Grease 9X5X3 inch loaf pan.
2. Mix flour, sugar, baking powder, baking soda and salt together in a bowl.
3. Add oil, orange juice, egg and orange peel.  Mix just enough to moisten.
4. Fold in cranberries and nuts.  Spoon mixture into the prepared loaf pan. 
5. Bake 60 minutes until wooden pick inserted in center comes out clean.
6. Cool on rack for 15 minutes
7. Remove loaf from pan, cool completely.
8. Wrap and store overnight.

• GINGER SNAPS (from Sheri Lewis)
• Ingredients
• 6 tablespoons butter
• 1/2 cup sugar
• 1/2 egg
• 2 1/2 tablespoons molasses
• 1 cup flour
• 1/2 tsp baking soda
• 1/4 tsp ground cloves
• 1/2 rounded tsp cinnamon
• 1/2 rounded tsp ginger
• 1/2 tsp salt
• Directions
1. Preheat oven to 400 degrees F.
2. In a large mixing bowl, cream butter.  Add sugar and mix.  Scrape bowl.
3. Add egg and blend.  Add molasses and mix well.  Scrape bowl.
4. In a medium bowl, combine flour, baking soda, spices and salt.  
5. Add dry ingredients to butter mixture. Mix well and scrape bowl. 
6. Form into balls and roll in sugar.  Place 1 inch apart on an ungreased cookie sheet
7. Bake for 8 minutes.  Remove from oven and let stand in pan for 1 minute.  

The D’Angelo Law Library will be open from 8:00 AM to 5:00 PM Monday through Friday beginning on Thursday, December 15.  The D’Angelo will be closed on Saturdays and Sundays during the interim break.  Exceptions to these hours include:

• Monday, December 26: library will be closed for the University Holiday
• Monday, January 2: library will be open from 10:00 AM to 6:00 PM

Winter quarter hours resume on Tuesday, January 3.  Consult the D’Angelo Law Library Hours page for additional information.