AVALON PARK COOKBOOK
APPETIZERS
GRILLED LAMB CHOPS
Ingredients:
Lamb Chops
Coarse Ground Sea Salt
Coarse Ground Pepper
Instructions:
Recipe by: William Stearns
Prep Time: 45 minutes
Cook Time: 15 minutes
4 Cloves Garlic Fresh Rosemary
High Quality Olive Oil
1.Individually cut each chop off the rack, trimming up some of the fatty areas, rinse off and thoroughly pat dry
2 In a separate bowl mix copious amounts of the following: finely minced garlic, rosemary, salt and pepper and a few tbsp of EVOO and let sit for the flavors to marry
3 Pour mixture over the lamb chops and thoroughly toss by hand in a large prep bowl
4 Let sit at room temp for 15 minutes while you are turning on you gas grill to high or using natural charcoal fire (preferred)
5 Once flames have nipped below the grill grate, hit'em hard - quickly add each lamb chop directly over the fire and grill them 4 minutes (do not touch) then working quickly, flip over for another 4 minutes - trust the process - you are looking for a few crispy ends that will take these showstoppers across the finish line
6 You can always adjust cook times for desired internal temp
7.Pull off grill and let rest for 5 minutes before dashing with a bit of fresh lemon and parmesan cheese if wanted
8 In 5 minutes, there will be none left - repeat process - to ensure happy guests!
JAMAICAN SALTFISH FRITTERS
Ingredients:
2 cups all-purpose flour
2 teaspoons ground black pepper
1 teaspoon baking powder
2 cups salted codfish (saltfish), soaked, boiled, and flaked
2 scallions, finely chopped
Instructions:
Recipe by: Daneke Williams
½ small onion, finely diced
½ red bell pepper, finely diced (optional)
1 scotch bonnet pepper, finely chopped (optional)
Water (about 1 cup, adjust as needed)
Vegetable oil for frying
1 Rinse and soak the salted codfish for 8–12 hours or overnight, changing water several times Boil until tender, then flake into small pieces
2 In a large bowl, combine flour, flaked codfish, diced tomato, scallions, onion, bell pepper, scotch bonnet pepper, baking powder, and black pepper.
3. Gradually add water until the mixture reaches a thick pancake-batter consistency.
4 Heat vegetable oil in a frying pan over medium heat
5 Scoop portions of the batter and drop into the hot oil Flatten slightly with a spatula
6. Fry for 2–3 minutes on one side until golden brown, then flip and cook the other side until golden and crispy.
7. Remove fritters from the oil and drain on paper towels. Serve warm.
This is my favorite dish to make because I grew up eating it a lot, and I also made it with many of my family members.
CREAM CHEESE RANGOON
Ingredients:
8 oz cream cheese, softened
2 tablespoons scallions, minced
1/8 teaspoon garlic powder
24 wonton wrappers
Oil for frying
Instructions:
Recipe by: Daneke & Lasheena Williams
1 In a small bowl, mix the cream cheese, scallions, and garlic powder together
2. Preheat oil in a heavy-bottomed pot to 350°F or 175°C.
3. Place 1 tablespoon of the cream cheese mixture in the center of a wonton wrapper.
4 Moisten the edges of the wrapper with water, then fold the sides towards the center to form a pouch, sealing the edges tightly
5. Let the rangoons sit while you prepare the rest.
6. Fry the rangoons in batches in the hot oil until golden brown, about 1 minute each.
7 Watch them carefully so they don’t burn
8 Drain on paper towels and serve warm
This is one of our favorite dishes to make because we both enjoy making and eating these, and they are so simple and easy to make.
SOUPS & SALADS
SLOW COOKER CREAMY POTATO SOUP
Ingredients:
2 tablespoons olive oil
1 onion, finely chopped
32 ounces chicken broth
5 large russet potatoes, diced
½ teaspoon salt
½ teaspoon dried dill weed
½ teaspoon ground white pepper
½ cup all-purpose flour
2 cups regular whipping cream
12 ounces evaporated milk
Instructions:
Recipe by:
Jami Beck
Prep Time: 30 minutes
Cook Time: 6 hours 30 minutes
Optional toppings
Chopped Bacon
Diced Green onions
Shredded cheddar
Diced ham
1 Onion and olive oil in a skillet Cook over medium-high heat until onions are soft
2 Transfer the onion to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover, and cook on Low 6 to 7 hours, stirring occasionally.
3.In a small bowl, whisk together the flour and whipping cream. Stir into the soup along with the evaporated milk Cover, and cook another 30 minutes before serving
HOMEMADE CHICKEN NOODLE SOUP
Ingredients:
4 skinless chicken thighs – chopped, washed with vinegar, and rinsed
Adobo – to taste
1 tablespoon recao
6 cups of water (approximately)
1 tablespoon tomato sauce (for color)
2 potatoes – chopped
Noodles of your choice
Instructions:
1 Season the chicken thighs with adobo to taste
Recipe by: Ireliz LeRoy
Prep Time: 15 minutes
Cook Time: 1 hour
2 In a large pot, add the chicken, recao, and about 6 cups of water Bring to a boil and cook until the chicken is fully cooked.
3 Add 1 tablespoon of tomato sauce for color
4 Add the chopped potatoes and continue boiling until they are soft
5.Finally, add the noodles and cook according to the package directions.
6 Adjust the water as needed depending on the amount in the pot
Story / Memory:
This recipe has been passed down from my great-grandmother, to my grandmother, to my mother, and now to me We make this soup when we ’ re sick, feeling homesick, or on a nice cold day. It’s a warm, comforting reminder of family and tradition
SANCOCHO DOMINICANO
Ingredients:
1 lb beef flank, chuck, or round cut into small pieces
1 lb goat meat, cut into small pieces
1 lb pork for stews, belly, or chump end cut into small pieces
Juice of 2 limes
1 teaspoons minced cilantro, or parsley
½ teaspoons oregano (dry, ground), powdered
1½ teaspoons garlic, crushed
Instructions:
Recipe by:
Ana Rodriguez Santos
Prep Time: 2 hours
Cook Time: 45 minutes
1½ teaspoons salt
4 tablespoon vegetable oil
1 lb chicken, cut into small pieces
1 lb pork ribs, cut into small pieces
1 lb bones from a smoked ham, cut into small pieces
1 lb pork sausage, longaniza cut into small pieces
2 corn cob, cut into ½-inch slices, optional ½ pound auyama (kabocha squash), (auyama) cut into 1-inch pieces
3 plantain (green, unripe), peeled, 2 cut into 1-inch pieces, one left whole
½ lb ñame (yam), cut into 1-inch pieces
½ lb yautia (malanga), cut into 1-inch pieces
½ lb yuca (cassava), cut into 1-inch pieces
1.Place the beef, pork, and goat meat in a large bowl and season with lime juice, cilantro (or parsley), oregano, garlic, and a teaspoon of salt
2 Coat meat with the seasoning Marinate for at least half an hour, better an hour.
3 In a large pot heat the oil over high heat, add the seasoned meats, and stir (be careful with hot oil splattering).
4.Cook stirring until browned. Add the remaining meats (chicken, pork ribs, ham bones, pork sausage) and corn, and cook stirring for a couple of minutes
5 Lower heat to medium and pour ½ gallon of water Simmer until it breaks the boil
6.Once the water breaks the boils, add auyama, chopped plantain, and root vegetables (ñame, yautía, yuca).
7 Grate, or scrape with the knife the remaining plantain to make it into a pulp, and add to the pot
8 Simmer covered over low heat until the last ingredients you added are cooked through, it should have thickened a bit too. If it dries too much, add water as necessary, or simmer uncovered to reduce if it is not thick enough for your taste.
9 Season with salt to taste
10 Remove from the heat and serve
MAIN DISHES
NONA’S ITALIAN BEEF LOAF
Recipe by: The Munching Mouse
Servings: 6-12 slices
Prep Time: 10 minutes
Cook Time: 70 minutes
Ingredients:
2 slices of white bread
¼ cup milk
2 eggs
1 lb lean ground beef
½ lb mild italian sausage casings removed or veal
¾ cup marinara sauce divided
⅓ cup shredded parmesean cheese
½ onion minced
Instructions:
1 tbsp garlic powder
1 tbsp Italian seasoning
½ tsp ground black pepper
1 tsp sea salt
1 tbsp olive or sunflower oil fresh parsley or basil for plating
Refrigerate up to 6 days
1.Preheat oven to 350°F (175 C) and grease 9x5-inch loaf pan.
2.Tear bread into smaller pieces and place in a small bowl. Pour milk over bread and allow to soak.
3.Dice onions and pan fry in oil until soft.
4 Add the eggs to a large mixing bowl and mix slightly
5 Add the ground beef, sausage, onion, ¼ cup of marinara sauce and remaining ingredients
6 Squeeze milk from the bread and add to bowl
7 Mix all the ingredients together with your hands just until mixture starts to stick together
8 Place meat in prepared baking pan and form into a loaf shape (about 2 inches thick) Spread another ¼ cup of marinara sauce in a thin layer on top.
9.Bake uncovered for 1 hour or until internal temp is 160, according to a meat thermometer. Add remaining marinara sauce to top right before done.
10.Top with additional shredded Parmesean cheese and chopped basil/parsley if desired.
11 Allow meatloaf to rest 5-10 minutes before slicing
CHILEAN CORN AND BEEF CASSEROLE
Recipe
by: Macarena Navarrete
Serves: 4
Prep Time: 20 minutes
Cook Time: 25-30 minutes
Ingredients:
For the savory beef filling:
1 lb ground beef
2 medium onions, finely chopped
2 tablespoons vegetable oil or butter
½ teaspoon ground cumin (optional)
Salt and pepper to taste
2 hard-boiled eggs, sliced
6 black olives, sliced
1–2 tablespoons raisins (optional)
Instructions:
1 Preheat oven to 375°F (190°C)
For the sweet corn topping:
3 cups fresh or frozen yellow corn
kernels (≈4–5 large ears)
½ cup milk
1 tablespoon butter
Salt to taste
Fresh basil leaves (optional)
1–2 tablespoons sugar, for sprinkling on top
2 Sauté onions in oil or butter until soft and fragrant Add ground beef, cumin, salt, and pepper. Cook until browned.
3.Blend or mash the corn with milk and butter until creamy. Add salt and basil if desired.
4 Layer the meat filling in a baking dish Top with slices of hard-boiled eggs, olives, and raisins.
5.Spread the corn mixture on top. Sprinkle sugar to create a golden crust.
6 Bake 25–30 minutes until the top is caramelized and golden Serve warm
HEART RACING CREAMY CHICKEN MARSALA
Ingredients:
Recipe by: Jaime Saltzman
Serves: 4
Prep Time: 5 minutes
Cook Time: 45 minutes
4 large skinless boneless chicken breasts (chicken tenders work well too)
6 oz (about 8 slices) Swiss cheese
2 3/4-ounce can condensed cream of mushroom soup
1/2 cup marsala cooking wine
1/2 box chicken flavored stuffing mix
kosher salt
ground black pepper
garlic powder paprika
Instructions:
1 Preheat the oven to 350 degrees F
2 Add the chicken to a shallow casserole and season on both sides with salt, pepper, garlic powder, and paprika to taste. Layer the cheese slices on top.
3.In a medium bowl, add the soup and the wine, and pour over the cheese. Sprinkle stuffing mix on top Bake for 45 minutes Remove from the oven and serve
*Cook’s Note: If desired, use more butter.
GRILLED BBQ CHICKEN THIGHS
Ingredients:
Recipe by: Dan Ashby
Serves: 8
Prep Time: 1 hour 5 minutes
Cook Time: 15 minutes
4 lbs boneless skinless chicken thighs (Rinse and pat dry with paper towel)
BBQ Marinade
1 cup light brown sugar
½ cup soy sauce
¾ cup Apple cider vinegar
¼ cup your favorite cooking oil
1 tsp pink Himalayan salt or kosher salt
3 tbsp of your favorite BBQ rub
Instructions:
1 Add all ingredients into a gallon zip lock bag, seal, and gently massage and turn over the bag until all ingredients are blended and are coating the chicken Set in fridge for 1 hour.
2. Start grill and get the grill grates on high heat. Lay each piece flat on the grill smooth side down, cover and cook for at least four to five minutes on each side. Very important, do not flip the chicken more than one time each, as the edges meet to crisp up for best flavor Once the internal temp is cooked evenly on both sides and the internal temperature of the meat is 165 degrees in the thickest part of the thigh....
3 Pull and let rest uncovered for 5 minutes before serving Enjoy!
TACOS
Ingredients:
Recipe by: Malak Yassir
½ lb (about 250 g) ground beef (or ground chicken/turkey if preferred)
1 packet taco seasoning (or homemade: chili powder, cumin, garlic powder, paprika, and salt)
¼ cup water
Small tortillas (corn or flour)
Toppings: shredded cheese, lettuce, tomato, salsa, sour cream, avocado/guacamole
Instructions:
1 Heat a skillet over medium heat Add the ground beef and cook until browned, breaking it apart with a spatula
2. Drain any excess fat from the skillet.
3. Add the taco seasoning and ¼ cup of water to the cooked beef. Stir to combine.
4. Simmer for 5–7 minutes until the beef is fully cooked and the sauce has thickened slightly.
5. Warm the tortillas in a separate pan or microwave.
6. Assemble the tacos: spoon the seasoned beef onto each tortilla.
7 Add your favorite toppings: shredded cheese, lettuce, tomato, salsa, sour cream, avocado/guacamole
8 Serve immediately and enjoy!
This is my favorite because I love beef and tacos are always fun to make and share with family or friends.
BARBIFRY CHICKEN RECIPE
This recipe offers a crispy, juicy, and flavor-packed chicken experience with a homemade Jamaican-style barbecue sauce.
Ingredients:
For the Chicken:
3 lbs chicken pieces (drumsticks, thighs, or a whole chicken cut into pieces)
1 tablespoon white vinegar
1 tablespoon vegetable oil
2 teaspoons salt
1 teaspoon black pepper
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon smoked paprika
1 teaspoon dried thyme
½ teaspoon allspice
¼ teaspoon cayenne pepper (or to taste)
Vegetable oil, for frying (about 3-4 cups)
Instructions:
1. Prepare and Season the Chicken:
Recipe by: Lasheena Williams
For the Breading:
2 cups all-purpose flour
½ cup cornstarch
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
For the BBQ Sauce (Short on-time? Use your favorite store-bought BBQ sauce):
1 cup ketchup
½ cup packed brown sugar
¼ cup apple cider vinegar
¼ cup pineapple juice
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon ground ginger
½ teaspoon allspice
¼ teaspoon crushed red pepper flakes (or more, for extra heat)
1 Scotch bonnet pepper, finely minced (optional, for authentic heat)
Clean the chicken pieces with vinegar and water, then pat them completely dry with paper towels
In a large bowl, toss the chicken with vegetable oil to coat
In a small bowl, mix together the salt, black pepper, onion powder, garlic powder, smoked paprika, dried thyme, allspice, and cayenne pepper
Sprinkle the seasoning mixture over the chicken and rub it in, ensuring each piece is wellcoated.
Cover the bowl and let the chicken marinate in the refrigerator for at least 2 hours, or preferably overnight for the best flavor.
2. Bread the Chicken:
When you ' re ready to cook, let the chicken sit at room temperature for about 30 minutes
In a shallow dish, whisk together the flour, cornstarch, salt, black pepper, and paprika for the breading
Dredge each piece of marinated chicken in the flour mixture, shaking off any excess
Continued on next page.
BARBIFRY CHICKEN RECIPE CONT.
Yields: 4-6 servings
Prep time: 20 minutes
Marination time: 2 hours (or overnight)
Cook time: 30-40 minutes
Instructions:
3. Fry the Chicken:
In a large, heavy-bottomed skillet, pour in enough vegetable oil to come about halfway up the sides of the chicken pieces Heat the oil to 350°F (175°C)
Carefully place the breaded chicken pieces in the hot oil, being sure not to overcrowd the pan. Fry in batches if necessary.
Fry for about 6-8 minutes on each side, until the chicken is golden brown, crispy, and cooked through. The internal temperature should reach 165°F (74°C).
Remove the cooked chicken and place it on a wire rack to drain excess oil.
4. Make the BBQ Sauce:
While the chicken is frying, prepare the sauce In a medium saucepan, combine all the sauce ingredients
Bring the mixture to a simmer over medium heat, stirring until the brown sugar has dissolved
Reduce the heat to low and let it simmer gently for 10-15 minutes, or until the sauce has thickened slightly.
5. Sauce and Serve:
Oven-Finished for a sticky glaze: Preheat your oven ' s broiler on low. Arrange the sauced chicken pieces in a single layer on a foil-lined baking sheet. Place it in the oven on low broil, until the sauce begins to thicken, bubble, and caramelize slightly, about 3-5 minutes Watch it carefully to prevent burning
Serve hot and enjoy the incredible flavors of your homemade Barbifry Chicken!
Barbifry is one of my favorite dishes to make for my family and it’s also one of my daughter's favorites as well
BUTTER CHICKEN
Ingredients:
2 Tbsp of Olive Oil
2 Tbsp of Butter
1 Sweet Onion
5 cloves of Garlic
3 lbs of Boneless Chicken Breast
Instructions:
Step 1: Prep
Cut chicken breasts into 3/4-inch chuncks
Dice sweet onion
Finely mince or crush garlic cloves
Step 2:
Heat a large skillet over medium-high heat
Recipe by: Ignacio Grunwaldt
Serves: 6
Prep Time: 20 minutes
Cook Time: 30 minutes
12oz of Tomato Paste
8oz of Tomato Sauce
1 Tbsp of Garam Masala
2 Cups of Heavy Whipping cream
*Best Served with Rice or Naan Bread
Add the oil, butter, and onions and cook onions down until lightly golden, about 3-4 minutes
Add garlic and let cook for 30 seconds, stirring so it doesn't burn
Step 3:
Add chicken, tomato paste and spices. Cook for until everything is cooked through
Step 4:
Add the heavy cream and simmer for 8-10 minutes stirring occasionally
Serve with rice or naan bread
MOULES FRITES
Ingredients:
For the Mussels:
2 kg fresh mussels (cleaned)
2 tbsp butter
2 shallots (chopped)
2–3 garlic cloves (minced)
150 ml dry white wine
2 sprigs thyme (or ½ tsp dried)
1 bay leaf
2 tbsp chopped parsley
Black pepper
Lemon wedges (to serve)
Instructions:
Fries:
Cut and soak potatoes (30 min).
First fry at 150°C (300°F) for 5 min
For the Fries:
Recipe by: Lauryn Jones
Prep Time: 45 minutes
Cook Time: 15 minutes
4 large potatoes (Russet or starchy)
Vegetable oil (for frying) Salt
Rest, then second fry at 190°C (375°F) until golden Salt Mussels:
Sauté shallots & garlic in butter.
Add wine, thyme, bay leaf. Bring to boil.
Add mussels, cover, steam ~6 min (until opened).
Finish with parsley & pepper Serve with lemon
Moules Frites is my favorite because both mussels and fries are my in top 5 favorite foods, and I recently found out it could be combined as a meal!
ULTIMATE GRILLED CHEESE SANDWICH
Recipe by: Justin Williams
Serves: 6
Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients:
Candied Bacon
6 slices thick-cut bacon
2 tbsp brown sugar
1 tbsp pure maple syrup
1 tsp honey
½ tsp smoked paprika
¼ tsp black pepper (fresh cracked preferred)
Optional: a pinch of cayenne pepper for heat
Instructions:
Make the Candied Bacon
Garlic Butter Bread
4 slices thick artisan bread (Texas toast, sourdough, or brioche recommended)
3 tbsp unsalted butter, softened
1 clove garlic, minced (or ¼ tsp garlic powder)
½ tbsp fresh parsley, finely chopped
Pinch of salt
Sandwich Filling
4 tbsp blackberry jam
4–6 slices tomato, lightly salted
1 slice monetary jack
1 slice mozzarella cheese, You can mix and match cheeses the key is to have both sharp and creamy varieties
1.Preheat oven to 400°F. Line a baking sheet with parchment paper.
2.In a small bowl, mix brown sugar, maple syrup, honey, paprika, and pepper until combined.
3.Lay bacon on the sheet and brush both sides generously with the glaze mixture.
4.Bake for 18–22 minutes, flipping halfway, until glossy and caramelized.
5.Transfer to a cooling rack to crisp up while you prepare the rest. Once cooled, chop or break into pieces
Make the Garlic Butter
1.In a small bowl, combine softened butter, minced garlic, parsley, and salt.
2.Spread evenly on one side of each bread slice.
3.Assemble the Sandwich
4.Heat a skillet or griddle over medium-low.
5.Lay a slice of bread butter-side down. Spread 1–2 tbsp blackberry jam on the inside surface.
6.Layer with: A mix of cheeses, Candied bacon pieces, Tomato slices, Another sprinkle of cheese
7.Top with the second slice of bread, butter-side up.
Grill to Perfection
1.Cook each sandwich for 3–4 minutes per side, pressing gently with a spatula, until golden brown and cheese is melted.
2.For extra melt, cover the pan briefly after flipping.
3 Remove and let sit for 1–2 minutes before slicing
HOT HONEY PEPPERONI & MEAT CRUMBLE PIZZA
Ingredients:
For the Pizza Dough:
2 ¼ tsp (1 packet) active dry yeast
1 cup warm water (110°F / 43°C)
2 ½ cups all-purpose flour
1 tsp sugar
1 tsp salt
1 tbsp olive oil
Instructions:
Recipe by: Sofia Wycklendt
Serving: 1 Pizza
Prep Time: 1 hour 15 minutes
Cook Time: 10-14 minutes
Toppings:
1–1 ½ cups shredded mozzarella
½ cup pepperoni slices
½ cup cooked meat crumbles (beef, sausage, or preferred meat)
Goat cheese crumbles (for finishing)
Hot honey (for drizzling after baking)
Olive oil, optional (for crust)
1.Prepare the Dough - In a small bowl, combine warm water, sugar, and yeast. Let stand 5–10 minutes until foamy. Add flour, salt, and olive oil. Mix until dough forms, then knead 5–7 minutes until smooth. Place in a lightly oiled bowl, cover, and let rise for 1 hour or until doubled
2 Shape the Crust - Preheat oven to 475°F (245°C) Punch down the dough and stretch or roll into a 12–14 inch round Transfer to a pizza stone or baking sheet
3.Assemble the Pizza - Add mozzarella, then top with pepperoni and meat crumbles. Brush the crust edges with olive oil and basil if desired.
4.Bake - Bake 10–14 minutes, or until the crust is golden and the cheese is bubbling.
5 Finish & Serve - Remove from oven Sprinkle with goat cheese crumbles and drizzle with hot honey Slice and serve warm
SIDE DISHES
QUICK SOUTHERN PICKLE AND ONIONS
Recipe by: Dan Ashby
Ingredients:
2-3 peeled and sliced cucumbers 1/8 inch thick
1 white onion – Sliced thin
2/3 cup white vinegar
2/3 cup water
2/3 cup white sugar
2 tsp whole mustard seed
Instructions:
Put sliced vegetables in a Tupperware sealable container big enough to hold all contents
In separate bowl, put vinegar, water and sugar together and whisk until the sugar is dissolved
Add wet mixture over cukes and onion and put sealed in fridge for one hour
Tip – for crisp cukes, add 2 cups of ice cubes in the container with everything else and let chill for one hour
You can also add thin slices of carrot for the extra crunch!
DESSERTS
MAMAW’S BISCOTTIS
Ingredients:
2 Cups Flour (+2 tbsp Flour)
1 1/2 tsp Baking Powder
1/4 tsp Salt
8 tbsp Canola Oil
2 Large Eggs
3/4 Cup Sugar
1 tsp Vanilla Extract (or paste)
Instructions:
Recipe by: Kenzie Rennie
Preheat oven to 350 degrees Line large baking sheet with parchment paper
In a mixing bowl, combine flour, baking powder & salt.
In a separate mixing bowl, beat oil and sugar together until light and fluffy.
Next, beat in eggs 1 at a time to oil and sugar mixture
Then, beat in vanilla to same mixture
After well combined, stir in the flour mixture until just combined The dough will be sticky!
*Lay the reserved 2 tbsp flour on parchment paper on the baking sheet
Divide dough in half and form the shape of 2 logs. Lay on the floured surface a couple inches apart.
Wet hands lightly and smooth the tops.
Bake for 25 min or until golden
Remove from oven and lightly brush with warm water
Drop oven to 325 degrees
Allow to cool for 5 minutes on a wire rack
Transfer the loaves to cutting board and slice diagonally to form 3/4" biscottis.
Return them to the baking sheet and lay them flat with the cut side down.
Bake another 13 minutes then take them out and flip and bake another 13 minutes
Let cool at room temperature
Enjoy with a fresh cup of coffee or dunk in chocolate!
CHOCOLATE CHIP COOKIES
Ingredients:
Recipe by: Aaliyah Clayton
1 cup (2 sticks) unsalted butter, melted & slightly cooled
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
2 tsp pure vanilla extract
Instructions:
3 cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
1 tsp sea salt
2 cups semisweet chocolate chips
1 Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper
2. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
3. Add eggs and vanilla; mix until well combined.
4. In another bowl, combine together flour, baking soda, baking powder, and salt.
5 Gradually add the dry ingredients to the wet mixture, stirring until combined
6 Fold in the chocolate chips
7 Scoop dough onto the baking sheet (about 2 tablespoons per cookie), spacing them apart
8. Bake for 10–12 minutes,
9. Allow cookies to cool a wire rack.
10. Enjoy I got to make new friends while baking these cookies, and it became a fun and shared memory.
BUTTERMILK BUTTERSCOTCH MUFFINS
Recipe by: Stephanie Lerret
Servings:12-16muffins
Ingredients:
1 cup oats
1 cup buttermilk
⅓ cup brown sugar
1 cup flour
1 tsp baking powder
½ tsp baking soda
Instructions:
½ tsp salt
⅓ cup melted butter
1 egg
2 tbsp honey
½ cup butterscotch chips
powdered sugar (optional)
1.Preheat the oven to 400°F and line muffin tray
2.Soak oats and buttermilk for 1 hour
3 Add brown sugar
4.Mix all dry ingredients in a separate bowl
5.Add butter, egg and honey to the oat mixture
6 Stir in the dry ingredients
7 Fold in butterscotch chips
8.Fill muffin liners ¾ full.
9 Bake for 8-10 minutes
10 Cool and sprinkle with powdered sugar
BANANA FRITTERS
Recipe by: Marissa Rae Bell
Ingredients: tools:
Ripe bananas
Cinnamon (to taste)
Pinch of salt
Sugar (to taste)
Vanilla extract (to taste)
Milk (enough to thin the mixture slightly)
Flour (enough to create a pancake batter consistency)
Vegetable or canola oil (for frying)
Instructions:
1. In a bowl, mash the ripe bananas using a potato masher.
Medium frying pan
Mixing bowl
Potato masher
Folding spatula or whisk
2 Add cinnamon, sugar, a pinch of salt, and vanilla extract to taste
3 Slowly add milk to the mixture until it’s thinner than thick, but not runny somewhere in between
4 Add flour gradually until the mixture has a pancake batter–like consistency
5. Preheat a frying pan on medium heat and add a small amount of oil.
6. Drop spoonfuls of the banana fritter mixture into the pan.
7. Cook until brown spots appear and the edges are crispy.
8 Flip and cook the other side until golden and cooked through
9 Be careful not to flip too often this prevents the fritters from becoming oily
This is my favorite recipe because I used to make these banana fritters with my grandmother, and she makes the best fritters. It’s a sweet tradition that brings back warm memories every time.
BANANA BREAD
Ingredients:
2 to 3 ripe bananas, mashed
½ cup melted butter
1 teaspoon baking soda
Pinch of salt
¾ cup sugar (adjust based on banana sweetness)
1 large egg, beaten
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
Recipe by: Daneke Williams
Optional: ½ cup chopped nut or chocolate chips (e g , walnuts or pecans, chocolate chips or pieces)
Instructions:
1. Preheat your oven to 350°F. Grease a 4x8-inch loaf pan.
2 In a mixing bowl, mash the ripe bananas with a fork until smooth
3 Stir the melted butter into the mashed bananas
4 Mix in the baking soda and salt
5. Add the sugar, beaten egg, and vanilla extract, and mix well.
6. Stir in the flour until just incorporated.
7. If using, fold in the optional nuts.
8 Pour the batter into the prepared loaf pan
9 Bake for 60–65 minutes, or until a toothpick comes out clean
10 Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely
This is my favorite because it's a great way to use overripe bananas, and it's also one of my favorite snacks.
BUTTER BREAD
Ingredients:
8 cups flour
1 tablespoon salt
4 tablespoons granulated sugar
2 ½ tablespoons instant yeast
½ cup vegetable shortening
2 tablespoons vegetable shortening
1 cup warm whole milk
1 cup warm water
4 tablespoons melted butter
Instructions:
Recipe by: Kemoi Simeon
1. Mix together flour, yeast, salt, sugar, shortening, milk, and water.
2 Knead into a soft, smooth ball
3 Place the mixture in a large bowl, cover with plastic wrap, and let it rise for 1 hour
4 After 1 hour, punch the dough down and divide into two equal parts
5. Preheat oven to 350°F.
6. Roll each part into a circle as best as you can.
7. Brush 1 tablespoon of butter on each rolled-out piece.
8 Slowly roll each part into a tight loaf (the butter will gather at the end as you roll)
9 Place the rolls on a parchment-lined baking sheet
10 Let rise for 20 minutes
11. Before baking, brush with the remaining melted butter.
12. Bake for 25–30 minutes, until golden brown.
This recipe is special to me because it’s my nickname and butter bread is part of my Caribbean culture.
SAVORY PUMPKIN QUICHE
Ingredients:
4 eggs
1 cup whole milk
½ cup heavy cream
⅓ cup pumpkin purée
½ teaspoon garlic powder
¼ teaspoon salt
½ tablespoon flour
1 cup shredded cheddar cheese
Recipe by: Stephanie Lerret
1 store-bought (or homemade) 9-inch deep-dish pie crust
Instructions:
1 Preheat your oven to 375°F Place the pie crust in a pie plate and place on a baking sheet and set aside.
2.Mix the custard. In a large bowl, whisk together the eggs, milk, heavy cream, pumpkin purée, garlic powder, and salt until everything is smooth and well-combined Pour the mixture into the pie crust
3.Prepare the cheese. In a small bowl, toss the shredded cheddar cheese with the ½ tablespoon of flour. This little trick keeps the cheese from sinking during baking. Sprinkle it evenly over the top of the filling
4.Bake for about 40 minutes, or until the top is lightly browned and the quiche is puffed and set. It should have a gentle jiggle in the center but not look watery.
5 Let the quiche cool slightly before slicing Serve warm, cold, or right at room temperature
BITE-SIZED FLUFFY PANCAKES
Recipe by: Brendan Rennie
Ingredients:
1 cup flour (I substitute gluten free flour)
1 ½ tsp baking powder
½ tsp salt
¾ cup milk
2 tbsp melted butter
1 large egg
1 tbsp sugar
½ tsp vanilla
cinnamon (measured with your heart)
Cooking oil for the pan
Instructions:
Top with powdered sugar and dip in maple syrup for extra yumminess!
1.Whisk together the flour, baking powder, and salt in a bowl.
2.In a separate bowl, whisk together the milk, egg, melted butter, sugar, and vanilla extract.
3.Pour the bowl of wet ingredients into the bowl of dry ingredients and stir just until combined. The mixture should be thick, but still pourable, and a little bit lumpy Let the batter rest for 15 minutes
4 Heat a large skillet or griddle over medium heat Once hot, add enough cooking oil to coat the surface Add the batter to the hot griddle (make them as big or small as you’d like)
5.Cook until bubbles form over the surface and begin to pop, the edges look dry, and the bottom is golden brown (about 60 seconds). Flip them and cook on the second side until golden brown (about 30 seconds).
Bakers Tip: Add more oil to the skillet between batches or as needed to prevent sticking!
I like to make the pancakes small (around 2 bites), they cook better since they are so fluffy!