Cooking Together at Home

Dana Hall School’s 2020 Family Weekend Cookbook

Cooking Together at Home

This is a compilation of recipes submitted by Dana Hall students and families during the fall of 2020. These recipes represent family favorites from around the world.

We are pleased to be able to share them with you!

Table of Contents We asked families to share recipes they love cooking at home together with their Dana Hall family. Old recipe cards, favorites downloaded from the web, and submissions with special photos are all included.

Many contributors wrote a note about why their recipe is special to them and their families. The notes are listed before each chapter of the book. Enjoy!

I.

Breakfast

II.

Appetizers & Snacks

III. Salad IV. Soup and Chili V.

Dinner

VI. Bread and Cakes VII. Dessert

I.

Breakfast

Our Perfect Cinnamon Rolls

by R. Benson, C. Benson, J. Koblan, and K. Koblan, Student, ‘23 We love the way the cinnamon permeates our house when we make these! We share them with family and friends on special occasions and on vacations!

Waffles

W. Patterson, Family Member, ‘26 This is our go-to for brunch on holidays, birthdays, lazy Sunday mornings, breakfast-for-dinner kind of days and generally, any reason for celebration! Serve with fruit salad, bacon, quiche, scrambled eggs, etc. And don't forget the toppings: maple syrup, whipped cream, chocolate chips, or a scoop of ice cream!

You'll need a Belgian waffle maker for this recipe. Enjoy!

O Pe fec Cinnamon Roll Prep Time: 2 hours Cook Time: 17 minutes Total Time: 2 hours 17 minutes Servings: 18 rolls

Ingredients ●

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WAFFLES Preheat a waffle iron.

Whisk together in a large bowl: 1 ¾ cups all purpose flour 1 tablespoon baking powder 1 tablespoon sugar ½ teaspoon salt Thoroughly blend in another bowl: 3 eggs 1 cup (2 sticks) butter, melted 1 ½ cups milk Make a well in the center of the dry ingredients and pour in the wet ingredients. Combine with a few strokes of a whisk. Let stand 5-10 minutes before cooking. Stir once or twice with large silicone spatula before proceeding, making sure to scrape sides of bowl.

Pour batter onto waffle iron 1/3 cup at a time until waffle iron is covered but not overflowing. Use a small silicone spatula to spread batter evenly.

If desired, stir in any of the following: 1 cup shredded Cheddar cheese ¾ cup fresh or frozen blueberries or raspberries ¾ cup finely diced bananas ½ cup raisins or any finely diced soft dried fruit ½ cup finely chopped toasted walnuts or pecans ½ cup crumbled cooked bacon ¼ cup shredded coconut Serve with maple syrup, honey, powdered sugar, chopped fresh fruit, ice cream or a dessert sauce.

Cooked waffles can be kept warm in a 300 degree oven on a cookie sheet.

Leftover waffles can be frozen once cooled. Reheat by thawing 45 seconds in microwave and then warm in toaster oven.

II.

Appetizers & Snacks

Jāņu siers (Latvian cheese)

M. Bolis, Family Member, ‘24 Our family is Latvian-American and Latvian traditions are very close to our hearts. Jāņi or summer solstice is one of the biggest Latvian celebrations.

Celebrated on June 23 & 24, it is two days and a night of food, singing and dancing. This recipe for Jāņi - or John's Cheese - is a mainstay of this cheerful holiday.

Nachos with Walnut Chorizo

E. Svedlund, Student, ‘24 This is a newer recipe we have tried but everyone loves it!

Jāņu siers (Latvian cheese) From: https://latvianeats.com/archives/119

Līgo and Jāņi or summer solstice is one of the biggest Latvian celebrations. Celebrated on June 23 & 24, it is two days and a night of food, singing and dancing. Traditions demand that the house is decorated with flowers, birch, oak and rowan, beer is made, cheese is tied and the celebration table does not run out of food. Even though this is the shortest night of the year, it may be a tough job for the hosts as no one would sleep in order to gain good health and cheerful spirit for the following year. The night is spent singing, eating, drinking, having a bonfire (and jumping over it to prevent evil spirits and illness) and looking for magical fern blossoms (symbol of fertility, if you get my drift).

It is the duty of the hostess to tie the cheese and give it to any visitors (Jāņa bērni) coming in their yard. According to Latvian customs, providing the cheese makes hosts’ cows to produce milk in abundance and ward off illness. These days most of the people live in a city, but Jāņu siers (cheese), either store-brought or home-made, is always on the table.

Here are some tips and tricks, picked up by members of Latvian Favourite Foods Facebook group: – Don’t boil the milk, wait for first 3-4 bubbles – If no whole milk (over 3%) is available, add 100ml of cream to milk – Temperature is very important: the dry cheese has to melt when it is put back into the pot – If not heated long enough, the cheese will be crumblier – Dry curd cheese is the best, well drained cottage cheese also works. In the United States farmer’s cheese is the one to use.

Latvian Cheese (Jāņu siers)

III.

Salad

Caesar Salad with Roasted Brussel Sprouts

D. Kostyk, Family Member, ‘23 This is an easy, fancy, and nutritious one (final) dish meal. It takes under 20 minutes to make and always gets finished! It has a great mixture of tastes and textures and can be easily changed.

Kale and Brussel Sprouts Salad A. Hamilton, Student, ‘22 A family favorite and healthy staple.

Caesar Salad with Roasted Brussel Sprouts

This is an easy recipe originally from the New York Times, but like most things, we’ve changed it for our family. No anchovies please!

The great thing about this recipe is that in the end, it is just one dish for a complete meal meeting good nutritional guidelines for fat, fiber, and protein. And substitute cooked shrimp or steak for the chicken, and you get three different meals. The following recipe is for a family of three or four, but can be easily adjusted.

General Instructions: Prepare the three main ingredients separately before combining. Keep the Romaine lettuce cold, dry, and crisp. Let the chicken and Brussel Sprouts cool, then mix them all together with a good quality Caesar dressing. Add store bought croutons, and top with ground pepper and shaved Parmesan. Finished!

Ingredients: 2 marinated chicken breasts (Italian or Lemon Ginger) Wegman’s organic chicken works well.

10 medium Brussel Sprouts 2 heads of Romaine lettuce ½ cup of a quality Caesar Dressing (We like Briannas Brand)

1 Tbsp virgin olive oil, Tamari soy sauce, real maple syrup ½ Tbsp quality balsamic vinegar ¼ package of store bought croutons ½ cup shaved paramsean Fresh ground peppercorns to taste Chicken Grill/bake/broil chicken breasts till done. Let cool and cut into ½ inch strips.

Brussel Sprouts Wash and prepare (remove outer leaves) sprouts. Cut in half or quarter if large. Mix together olive oil, soy, maple syrup, and balsamic vinegar, then add to the bowl with the sprouts and toss. Place them cut-side up on a baking tray. Broil for 7 minutes at 400 F, add/subtract minutes to avoid burning while testing for softness. Let them cool.

Romaine Lettuce Prepare two stalks of Romaine lettuce. Wash and cut off the stalk and about an inch off the top of each. Cut into 1-inch pieces, no longer than 2 inches. Dry and keep in the refrigerator until needed.

Put it all together: In the serving dish or bowl, add all three main ingredients with the Caesar dressing and mix well with salad tongs. Top with croutons, fresh cracked peppercorns, and shaved parmesan. Finished!

Kale and Brussels Sprouts Salad Recipe adapted from Paul Turano’s Cook Restaurant Serves 4 VINAIGRETTE ½ ½ ½

small shallot, finely chopped cup red verjus (or red wine vinegar mixed with 2 teaspoons sugar) cup canola or grapeseed oil Salt and pepper, to taste

1. In a bowl, mix together the shallot, verjus, salt, and pepper.

2. Gradually whisk in the oil. Taste for seasoning and add more salt and pepper, if you like.

SALAD ½ 1 ½ 2

cup skinned hazelnuts (optional) bunch Lacinato or Tuscan kale, stemmed, center ribs removed, washed, and massaged pound Brussels sprouts, trimmed ounces Parmesan cheese, grated or shaved (about 1 cup)

1. Set the oven at 350 degrees. Have on hand a small baking dish.

2. In the dish, place the hazelnuts. Toast in the oven, shaking the pan occasionally, for 8 to 10 minutes or until the nuts are lightly browned. Cool and chop coarsely.

3. Pat the kale dry. Pile a handful of leaves on a cutting board and slice into very thin ribbons (called chiffonade). Repeat with the remaining leaves. Place in a large bowl.

4. Using a mandoline or sharp chef’s knife, shave or thinly slice the Brussels sprouts. Add to the kale with half the hazelnuts and half the Parmesan. Pour about ¾ of the dressing over the salad. Using clean hands, massage the dressing into the greens for 2 to 3 minutes. Taste for seasoning, and add a little more dressing, or salt and pepper, if you like. Sprinkle with the remaining hazelnuts and Parmesan.

IV.

Soup and Chili

Slow Cooker Pumpkin Turkey Chili K. Hudson, Family Member, ‘23 Warm and comforting fall flavors!

Texas Chili

S.Tuckett, Family Member, ‘21 This recipe is great for warming up on a cold day.

Lentil Soup

P. Ahmed, Family Member, ‘23 This recipe is so dear to our family. My grandma used to make it during the winter months, so did my mom and so do I. It’s nutritious and yummy.

Avgolemono (Egg-Lemon Soup)

S. Young, Family Member, ‘21 This is my Dana daughter's "comfort food" of choice. We have enjoyed this soup together on many chilly New England days.

10/24/2020

Slow Cooker Pumpkin Turkey Chili Recipe | Allrecipes

Slow Cooker Pumpkin Turkey Chili An easy chili that's sure to please. I've made this for a Halloween party and a chili cook-o at work with great results! It's a great base with lots of options to spice it up depending on the crowd you're cooking for! I usually put everything together in the morning and let it simmer all day; cooking time can be adjusted to fit your needs.

Ingredients

Prep: 15 mins Cook: 3 hrs 10 mins Total: 3 hrs 25 mins Servings: 6 Yield: 6 servings

Directions Step 1 Heat olive oil in a large soup pot over medium heat; brown turkey, stirring o en, until crumbly and no longer, pink, about 10 minutes.

Drain and discard any fat.

1 tablespoon olive oil 1 pound ground turkey 1 onion, chopped

1 (15 ounce) can chili beans

Step 2 Transfer turkey to a slow cooker and stir in onions, diced tomatoes, pumpkin, chili beans, black beans, brown sugar, pumpkin pie spice, and chili powder. Set cooker to Low, cover, and cook until pumpkin is tender and has started to break apart, at least 3 hours.

1 (15 ounce) can seasoned black beans

Nutrition Facts

1 (28 ounce) can diced tomatoes 2 cups cubed fresh pumpkin

3 tablespoons brown sugar 1 tablespoon pumpkin pie spice

Per Serving: 338 calories; protein 25.1g 50% DV; carbohydrates 41.9g 14% DV; fat 9.1g 14% DV; cholesterol 56mg 19% DV; sodium 856.6mg 34% DV.

1 tablespoon chili powder

Š COPYRIGHT 2020 ALLRECIPES.COM. ALL RIGHTS RESERVED. Printed from https://www.allrecipes.com 10/24/2020 Š COPYRIGHT 2020 ALLRECIPES.COM. ALL RIGHTS RESERVED. Printed from https://www.allrecipes.com 10/24/2020

https://www.allrecipes.com/recipe/228404/slow-cooker-pumpkin-turkey-chili/?printview

1/1

Texas Chili 2 lbs ground beef 15oz Tomato Sauce 30oz water 15oz Diced Tomatoes 15oz Canned Red Beans (optional) Ÿ cup chili powder 1 tsp dried basil 1 tsp dried oregano 1 tsp dried onion flakes ½ tsp garlic powder 1 tsp paprika 2 tsp cumin 1-2 tsp salt 1. Brown beef (Drain excess fat) 2. Stir in tomato sauce, water, diced tomatoes, beans, and spices 3. Simmer for at least 30 minutes. One hour is best.

(If chili is too thick, add additional water and simmer for 10 additional minutes.

Serve over rice. Enjoy with cheese, sour cream or onions. Pair with your favorite corn bread.

Lentil soup This recipe is so dear to our family, my grandma used to make it during the winter months, so did my mom and so do I , its nutritious and yummy.

Ingredients 1 onion 7 baby carrots or 1 large carrot.

1 tomato 1 stalk celery 4 cups of water 1.5 cups of yellow or orange lentils. (wash well) 1.5 tb spoon of cumin 1 tb spoon of salt 1 teaspoon of black pepper ž spoon powder coriander (not a must) 1 TB spoon of sweet paprika

Recipe: On the stove in a pot heat 2 spoons of vegetable oil.

Mince the onions and put them iver the heated vegetable oil, mix and leave it on high heat for 4 minutes or until the onions are almost cooked.

Blend celery, carrots and the tomato all together, and put them over the onions mix and cover for 4 minutes.

Add water and lentils on medium heat and reduce it to low heat when it boils.

Leave it on low heat for 35 minutes.

Check the soup and add water if needed.

Add all the spices and leave on low heat for a few more minutes.

You can blend the soup in the blender for a smooth soup or leave as it is.

Avgolemono (Egg-Lemon Soup) Ingredients 6 cups chicken broth 1 cup rice 4 eggs 4 lemons (juice of) 2-3 chicken breasts (uncooked) Directions 1. Bring broth to boil in saucepan, and add chicken breasts.

2. Cover and cook on medium low heat for 20-25 minutes. Cook rice in a rice cooker or a separate saucepan.

3. While the rice and chicken are cooking, beat the eggs and lemon juice together until frothy.

4. Remove the cooked chicken from the broth and set aside. Remove the broth from the heat.

5. Slowly mix (by beating) the hot broth into egg-lemon mixture. Add broth and egg-lemon mixture back into the saucepan back on the heat and stir until soup is heated through (do not boil).

Serve hot (and pieces of chicken) to each cup of soup.

V.

Dinner

Baked Salmon with Honey Citrus Glaze M. Moss, Family Member, ‘22 Baked Salmon with Honey Citrus Glaze.

Balkan Style Spinach Pie L. Liebisch, Family Member, ‘24 This recipe is a family favorite because it's a Serbian classic. As an immigrant family from Serbia and Germany, we have a rich heritage and love to cook and enjoy traditional foods from these places. This spinach pie is a traditional Balkan dish that we enjoy often, it's easy to prepare and very delicious.

Beef with Broccoli E. Stanton, Student, ‘22 Many years ago my grandmother took a Chinese cooking class and one of the recipes became a family favorite. Now, my Mom makes it for our family too.

Black Bean and Quinoa Enchilada Bake H Dorsey, Family Member, ‘23 This is a yummy, vegetarian meal! It tastes even better the next day.

Black Pepper Tofu L. Bednarski, Student, ‘24 This was the first time I tasted tofu, and it's my favorite! It's from Ottolenghi and his restaurant was close to our flat when we lived in London.

Curried Shrimp Buryani S. Lagarde, Student, ‘21 This recipe is super easy and delicious.

Gram Gilmore's Pork Pie K. Heald, Family Member, ‘21 My grandmother made this every year for New Year's Eve dinner. I love this recipe because it is in her handwriting and brings back warm memories. Plus, it is delicious!

Granny’s Mashed Potatoes A. Whiting, Family Member, ‘22 Granny's recipe

Dinner (continued) Homemade Rice Pilaf M. Noone, Student, ‘21 Our whole family loves this recipe -- it's a different twist on rice pilaf.

Manale's Barbecued Shrimp S. Fazio, Family Member, ‘23 Manale's Barbecued Shrimp.

Maryland Crabcakes C. Corbe, Family Member, ’24, ‘26 I am originally from Annapolis, Maryland. I grew up in Maryland on the South River, which is off the Chesapeake Bay and I love to eat crabs. This is a familiar recipe that I grew up eating and I would like to share the recipe with any one that appreciates good seafood.

Parmesan Risotto L. Santilli, Family Member, ’23 Our ancestors on one side of our family are from Italy. This Italian rice is delicious, and easy to make. You can entertain while it is in the oven cooking! It is also versatile in that you can add your family's favorite vegetable, seafood or meat selection to complement it.

Pasta al Forno D. Antun, Family Member, ’24 Always a hit in my household - Total comfort food!!

Spaghetti alla Carbonara C. Lagarde, Student, ’23 Spaghetti alla Carbonara

Spicy Eggplant Parmesan V. Silva, Family Member, ’21` I prepared for my daughter, a boarding student, when she would come home during breaks.

Vegetarian Pad Thai A. Svedlund, Student, ’22 This is a family favorite!!

Baked Salmon With Honey Citrus Glaze • • • •

Total:20 mins Prep:10 mins Cook:10 mins Servings:4 servings

Nutritional Guidelines (per serving) 402 Calories 17g Fat 20g Carbs 41g Protein (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These baked salmon fillets are glazed with a tasty combination of honey, lime juice, and orange juice. The salmon is prepared and baked in 20 minutes or less.

Serve this salmon with vegetable risotto or roasted potatoes and fresh cooked green beans or peas.

Ingredients • • • • • •

4 salmon fillets (about 6 ounces each, skin on) 4 tablespoons honey 3 tablespoons lime juice 2 tablespoons orange juice Sea salt (or kosher salt to taste) ground black pepper

Steps to Make It 1.

2.

3.

4.

5.

6.

Grease a 9-by-13-by-2-inch baking pan.

Heat oven to 400 F/200 C/Gas 6.

Place the salmon fillets, skin-side down, in the prepared baking pan.

Combine the honey, lime juice, and orange juice; stir until well blended.

Sprinkle the salmon fillets with salt and pepper then spoon the honey and juice mixture over the fillets.

Bake for 10 to 12 minutes, or until the fish flakes easily with a fork.

Tips • •

Run your finger over the salmon fillet before cooking to make sure there are no pin bones.

Let the salmon sit in the citrus mixture for 10 minutes before cooking.

Balkan Style Spinach Pie Ingredients: 2 lbs fresh spinach leaves (wash and remove stems) or 1 ½ lbs jung small spinach leaves without stems (bagged) 1 lbs feta cheese 1 cup cottage cheese 7 large eggs 1 cup sun flower oil or mild olive oil 1 cup sparkling water 1 pack thick sheets Fillo dough (#10 Country Style) Salt Directions: Preheat oven to 390 F. Clean and wash spinach, sprinkle 2 tablespoon salt all over and wring the leaves with your hands to break them. Let sit 10 minutes to draw out moisture, then firmly squeeze hands-full of spinach to remove juice.

In a large bowl beat the eggs and mix in cotton cheese, add crumbled (or grated) feta and spinach and mix everything carefully.

Brush 9x13 deep metal baking pan with oil then mix oil and sparkling water in a small bowl.

Unpack the Fillo dough and line oiled pan with 2 sheets of Fillo, overlapping in the middle and let hang over the sides as well. Brush and sprinkle the layer with the oil-water mixture then lay a second layer of Fillo sheets and so on (You only need to hang over the first two layers). After 4 -5 layers on the bottom add half of the spinach-egg mixture and spread even all over. Then add 2-3 more layers of Fillo, again brushing every sheet before adding the next. Add rest of egg/spinach mixture and top with remaining sheets of Fillo dough. Fold over the sides on top before adding the last 2-3 layers (cut to fit!) then brush the top with oil/water mix as well.

To release steam during baking, cut carefully in squares in the pan, using sharp knife. Bake for 35-40 minutes until golden brown. It’s done when the middle has risen. Remove and let cool down. The pie should puff up during baking but will fall back down when cooled. Cut along the previous cuts and serve warm or at room temperature.

Traditionally served with drinkable yoghurt or kefir.

Traditionally the pita is covered with a clean towel while cooling it down, that moistens and soften the top. I prefer it to stay crispy.

Beef with Broccoli* This recipe is easier than it sounds. Prep time is ~20 minutes.

Ingredients: 1 lb. beef tenderloin or steak tips

1 lb. fresh broccoli

1 stalk scallion, sliced

1 TBS. fresh ginger, grated

1 cup cooking oil (light like canola)

Seasoning sauce A (for marinade): 1/2 tsp. baking soda

1 tsp. sugar

1 TBS. tapioca or corn starch

2 TBS. soy sauce

1 tsp. rice cooking wine or other

1 TBS. water

Seasoning sauce B: 1 tsp. tapioca or corn starch

1 tsp. sugar

2 TBS. oyster sauce or soy sauce

1 TBS. water

1 tsp. sesame oil

Pinch black pepper

For Broccoli: 1/2 tsp. salt

1/2 tsp. sugar

1 TBS. rice cooking wine

Slice beef thinly. Place in bowl and marinade with Seasoning Sauce A for 1/2 hour or overnight.

Cut broccoli into 1� pieces. Bring pot of water to boil, add broccoli and cook for 30-60 seconds. Remove, drain in colander and plunge into ice cold water.

Heat 2 TBS. of oil in wok. Add broccoli and quickly add salt/sugar/wine. Stir for a few seconds, remove broccoli from wok and set aside.

Clean the wok. Heat 1 cup of oil. Deep fry beef until no longer red. Remove beef to plate and drain most of the oil reserving 2 TBS.

Use remaining oil to stir fry ginger and scallions for a few seconds. Turn the heat to high, add beef and stir fry ~1minute.

Add broccoli and seasoning sauce B. Mix until sauce has thickened.

Move to platter and serve with hot steamed rice.

Serves 4. Courtesy of Hsu’s Cookery, Avon CT

* This recipe can also be done with chicken, tofu or veggies only.

Black Bean and Quinoa Enchilida Bake (adapted from twopeasandtheirpod.com) Ingredients: 1 cup uncooked quinoa 2 cups water 1 tbl olive oil 1 small onion, diced 3 cloves garlic, minced 1 jalapeno, seeds and ribs removed, diced (optional) 1 red pepper, seeds removed, diced 1 orange pepper, seeds removed, diced 1 cup frozen corn kernels Juice of 1 small lime 1 tsp ground cumin 1 tbl chili powder â…“ cup chopped cilantro Salt and pepper, to taste 2 (15 oz) cans black beans, drained and rinsed 2 cups red enchilada sauce 2 cups shredded Mexican cheese Toppings: sliced green onions, avocado slices, sour cream (optional) Directions: 1. Preheat oven to 350 degrees F. Grease a 9 x 13 baking dish with cooking spray and set aside.

2. Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside.

3. In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion, garlic, and jalapeno. Saute until softened, about 5 minutes. Add in the peppers and corn. Cook for about 3-4 minutes. Aedd the lime juice cumin, chili powder, and cilantro.

Stir to combine. Season with salt and pepper, to taste.

4. In a large bowl, add the cooked quinoa and black beans. Add the sauteed vegetable mixture and stir to combine. Pour in the enchilada sauce and stir. Add ½ cup shredded cheese.

5. Pour the black bean and quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. Cover the pan with foil. Bake for 20 minutes, then remove foil. Bake an additional 10 minutes or until the cheese is melted and edges are bubbling.

Remove from the oven, and let cool for 10 minutes. Garnish with toppings, if desired.

Serve warm.

Note: This recipe freezes well!

Black Pepper Tofu

You’ll surprise yourself with this one. This is an extremely delicious dish that’s quick and straight-forward to make, but looks as if it’s been prepared at a top Chinese restaurant. It is fiery, from the chilies and the black pepper, but you can moderate this by reducing their quantity.

Serves 4

1 3/4 lbs firm tofu

vegetable oil for frying

cornstarch to dust the tofu

11 Tbsp butter

12 small shallots, thinly sliced

8 fresh red chiles, thinly sliced

12 garlic cloves, crushed

3 Tbsp chopped fresh ginger

3 Tbsp sweet soy sauce

3 Tbsp light soy sauce

4 Tbsp dark soy sauce

2 Tbsp sugar

5 Tbsp coarsely crushed black peppercorns

16 small and thin green onions, cut into segments

Start with the tofu. Pour enough oil into a large frying pan or wok to come 1/4 inch up the sides and heat. Cut the tofu into large cubes, about 1 x 1 inch. Toss them in some cornstarch and shake off the excess, then add to the hot oil. You’ll need to fry tofu pieces in a couple of batches so they don’t stew in the pan. Fry, turning them around as you go, until they are golden all over and have a thin crust. As they are cooked, transfer them onto paper towels.

Remove the oil and any sediment from the pan, then put the butter inside and melt. Add the shallots, chilies, garlic and ginger. Sauté on low to medium heat for about 15 minutes, stirring occasionally, until the ingredients have turned shiny and are totally soft. Next, add the soy sauces and sugar and stir, then add the crushed black pepper.

Add the tofu to warm it up in the sauce for about a minute. Finally, stir in the green onions.

Serve hot, with steamed rice.

Granny’s Mashed Potatoes This dish is requested by our family every holiday and special occasion dinner. Granny recommends using organic Yukon gold potatoes because they taste buttery and cook fast.

(Serves-4) Ingredients: 5-6 Yukon Gold potatoes 1 carrot ½ stick of butter (plus 1-tbs for sautéing carrot) 1/3-1/2 milk or light cream 1-tbs sour cream 1-tbs minced Parsley ½ tsp. minced Rosemary 1-tsp salt Directions: • Peel and quarter the potatoes.

• Place potatoes in boiling water. Poke with a fork for softness after 10 minutes. Remove from heat and drain when done.

• While potatoes are cooking, gate carrot and sauté in a buttered frying pan (or cook in microwave) • Mash potatoes with a ricer or whip in mixer • Add melted butter, milk or light cream • Add sour cream • Mix in sautéed carrots • Add salt, plus more to taste • Garnish with parsley and/or rosemary

Homemade “Rice” Pilaf 2 TBS butter ½ cup whole wheat orzo ½ cup diced onion 2 cloves garlic, minced ½ cup farro (or white rice) 2 cups chicken broth Melt the butter in a lidded skillet over medium-low heat. Cook onion until softened. Add orzo and garlic and cook about 1 minute. Mix in the farro (or rice) and chicken broth. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.

To double recipe: use 1 cup farro and 3 cups chicken broth

Maryland Crabcakes, by Carolyn Corbe 1 pound of good quality, fresh, lump crabmeat (drain any liquid, and do not mix) Half a sleeve of Ritz crackers ( about ⅔ cup crushed) 2 Tablespoon of mayonnaise 2 teaspoons of Old Bay Seasoning 2 teaspoons of fresh, chopped parsley 1 ½ teaspoon of lemon juice ½ teaspoon of grainy Dijon mustard 1 large egg, beaten 1 Tablespoon of butter for greasing pan Mix Ritz crackers, mayonnaise, Old Bay, parsley, lemon, mustard and egg in large bowl. Gently stir in crabmeat. Shape into 4 patties and place onto a small pat of butter.

Broil for 10 minutes until golden brown on both sides. Garnish with sprig of parsley and serve with a green salad.

Parmesan Risotto Ingredients:        

1 and ½ cups of Arborio rice 5 cups of fully-heated chicken stock, divided 1 cup of freshly grated Parmesan cheese ½ cup of white wine (a Pinot Grigio works well) 3 tablespoons of butter, diced 2 teaspoons of Kosher salt 1 teaspoon of black pepper 1 cup of spring peas or another vegetable (Portobello or white mushrooms sliced think also work well)

Directions: 1.

2.

3.

4.

5.

6.

7.

8.

9.

Preheat oven to 350 degrees.

Place the rice and 4 cups of the chicken stock in a Dutch oven (reserve 1 cup).

Cover and bake for 45 minutes until most of the liquid is absorbed and the rice is al dente.

Remove from the rice from the oven Add the remaining cup of chicken stock.

Add the Parmesan cheese, wine, butter, salt and pepper.

Stir for 2 to 3 minutes with a strong wooden spoon.

Add the peas (or vegetable) and stir.

Serve on its own or with a fish or meat selection. We enjoy serving this with grilled shrimp

Risotto Cakes If you have left-over Risotto that has been refrigerated, create small Risotto patties (about 3 inches) in size and of medium width; flatten them; brush a small amount of Olive oil onto each one (front and back), and then cover each side with bread crumbs (Italian, plain, or Panko or even a combination). Flipping the patties over so that each side of the patty is coated with bread crumbs.

Fry them with a little butter in a skillet over medium heat until light brown. Risotto cakes are a creative accompaniment to a salad, or they can serve as a side to another meal.

From: Veronica Silva (Madeline Guerrero’s MOM) SPICY EGGPLANT PARMESAN (NO FRYING or BREADCRUMBS INVOLVED) 2 pounds eggplant, 1 large or 2 medium olive oil spray 2 tablespoons of chopped spicy peppers i.e. jalapeno, habanero 1 teaspoon kosher salt 12 ounces part-skim ricotta 2 cups of diced butternut squash 1/4 cup + 2 tbsp Pecorino Romano 1/4 cup fresh parsley, chopped 1 large egg 2-1/2 cups part-skim mozzarella 5 cups homemade marinara sauce or store bought jarred marinara sauce INSTRUCTIONS Prepare homemade marinara sauce or store bought jarred marinara sauce Start by making the sauce if you don't have any already made.

Preheat oven to 450°F. Spray 3 sheet pans with oil.

While the sauce simmers, slice the eggplant into 1/4 inch thick slices.

Transfer to the prepared pans, it's ok if they overlap slightly. Season with salt.

Transfer butternut squash to the remaining prepared pan, season with salt.

Bake for ALL pans for 20 minutes, turning halfway through until eggplant is golden.

Meanwhile, in a medium bowl combine ricotta, egg, spicy peppers, parsley and 1/4 cup of grated cheese.

Put 1/2 cup sauce on the bottom of a 9x12 baking dish, add 1/3 of eggplant to cover the bottom of the dish.

Top with 1/3 of the ricotta cheese mixture, 3/4 cup of the mozzarella cheese, 3/4 cup of the sauce, a handful of butternut squash.

Add another layer of eggplant and repeat the ricotta cheese, mozzarella cheese, sauce, and butternut squash two more times, reserving the third layer of mozzarella for topping.

Finish with 1 1/2 cups of sauce, remaining mozzarella, and the remaining 2 tablespoons of grated cheese.

Heat the oven to 400F.Cover with foil and bake until cheese is melted and everything is bubbling, about 40 minutes.

Remove foil and bake an additional 10 minutes.

VI.

Breads and Cakes

Gluten Free Pumpkin Bread V. Ramaswamy, Student, ‘23 This recipe is special to my family because we all come together to make it. This recipe shows our hard work, team work, and beautiful creation!

Challah R. Happel, Family Member, ‘22 Challah is an egg bread traditionally eaten on Shabbat (the Jewish Sabbath).

Each week, we make challah from scratch, braiding and twisting it into a variety of shapes, and sometimes adding our favorite fillings or toppings.

Pumpkin Bread K. Weller, Family Member, ’22 and ‘24 It's a family favorite and it's perfect for autumn!

Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze C. Thorner, Family Member, ‘23 This "celebration cake" is really worth the effort-- my whole family banded together and made this for my birthday this year, and it was truly incredible. It is a long process, though, so start early if you want to have it after dinner!

Swedish Coffee Bread P. Young, Student, ‘21 Swedish Coffee Bread

Mamma's Signature Apple Cake M. Lehv, Family Member, ‘21 Recipe from Marissa Lehv's family - her Great Grandmother's recipe.

Challah Challah is an egg bread traditionally eaten on Shabbat (the Jewish Sabbath). Each week, we make challah from scratch, braiding and twisting it into a variety of shapes, and sometimes adding our favorite fillings or toppings.

Makes three medium loaves, or two large loaves.

Ingredients: For dough: ● 1.5 tablespoons active dry yeast ● 1 ¾ cups warm water ● ⅓ cup sugar ● ⅓ cup honey ● ½ cup vegetable oil ● 1 large egg ● 3 large egg yolks ● 1 tablespoon salt ● About 7 cups of bread flour For egg wash: ● 1 large egg ● 1 tablespoon water Toppings (Optional): ● Sesame seeds ● Poppy seeds ● Cinnamon sugar ● Zaatar Directions: 1.

2.

3.

4.

5.

Place yeast and warm water in the bowl of a stand mixer. Let proof for 5-10 minutes.

Add sugar, honey, oil, egg, egg yolks, salt, and 1 cup flour. Mix well with a whisk.

Add 5 cups of flour and mix well, using the dough hook on the mixer.

Add remaining flour, ½ cup at a time, until dough forms into a smooth ball.

Knead dough for about 8 minutes until smooth and elastic. (I use the mixer to knead the dough for about 5 minutes at speed 2, then knead by hand on a floured board for about a minute.)

6. Place dough in an oiled bowl and cover with plastic wrap. Let rise until doubled in bulk, about 90 minutes.

7. Punch down dough and let it rest for 20 minutes.

8. Divide dough into three balls (if making 3 medium) or 2 balls (if making 2 large).

9. Take each ball and subdivide it into sections, depending on the shape you choose: For a three-strand braid: â—? Divide each ball into three pieces and roll them into ropes. Braid the three ropes together and tuck the ends under.

For a four-strand braid: â—? Divide each ball into four pieces and roll them into ropes. Braid the ropes together and tuck the ends under.

For a round challah: â—? Divide each ball into two pieces and roll them into thick ropes. Twist the two ropes together, then form them into a circle.

10. Place shaped challah onto a baking sheet lined with parchment paper and let rise for about 45 minutes.

11. When there are about 15 minutes left in the rise, preheat your oven to 350 degrees.

12. Beat egg and water together to make an egg wash. Brush the egg wash over the whole loaf, making sure to get in between the folds of the braids.

13. If you are using toppings, sprinkle them on the challah after your egg wash.

14. Bake for 20-25 minutes for medium loaves, or 25-30 minutes for large loaves.

Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze Adapted, only barely, from ​Sky High: Irresistable Triple-Layer Cakes This cake is INTENSE. Serve it in the thinnest slices possible, and keep a glass of milk handy.

Makes an 8-inch triple-layer cake; serves 12 to 16 (the book says, I say a heck of a lot more) 2 cups (250 grams) all-purpose flour (To make gluten free, substitute 2c.

Cup4Cup brand GF all purpose flour-- it’s an easy substitution) 2 1/2 cups (500 grams) sugar 3/4 cup (about 65 grams) unsweetened cocoa powder, preferably Dutch process 2 teaspoons baking soda 1 teaspoon salt 1 cup (235 ml) neutral vegetable oil, such as canola, soybean or vegetable blend 1 cup (240 grams) sour cream 1 1/2 (355 ml) cups water 2 tablespoons distilled white vinegar 1 teaspoon vanilla extract

2 large eggs 1/2 cup coarsely chopped peanut brittle (I skipped this) 1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl.

Whisk to combine them well. Add the oil and sour cream and whisk to blend.

Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)

4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Deb note 2: Once the cake is fully frosted, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)

5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.

Peanut Butter Frosting Makes about 5 cups 10 ounces (285 grams) cream cheese, at room temperature 1 stick (115 grams, 4 ounces or 1/2 cup) unsalted butter, at room temperature 5 cups (600 grams) confectioners’ sugar, sifted 2/3 cup (170 grams) smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out) 1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze Makes about 1 1/2 cups 8 ounces (225 grams) semisweet chocolate, coarsely chopped

3 tablespoons (50 grams) smooth peanut butter 2 tablespoons (40 grams) light corn syrup, honey or golden syrup 1/2 cup (120 ml) half-and-half 1. In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

2. Remove from the heat and whisk in the half-and-half, beating until smooth.

Use while still warm.

Related

chocolate

Swedish Coffee Bread recipe Ingredients: 1 7grams/ yeast packet 11/4 cup warm milk 1/2 cup melted butter or margarine plus additional for greasing bowl 3/4 cup sugar plus 2tbsp. For frosting.

1 tsp salt 1 tsp cardamom 1 egg beaten slightly 1.

Mix 1/2 cup yeast with milk in a bowl 2.

Put aside ( for about 10 mins.) until the mixture gets foamy- Add rest of butter and add remaining milk. Move mixture to a large bowl.

3.

Mix cardamon, 3/4 cup sugar, flour into a giant bowl. Using a wooden spoon, gradually mix the yeast in the mixture. After the dough is too hard to mix, move onto a floured area, then knead and roll until smooth( for approximately 10 mins) 4.

Roll out dough into a floured area- break up evenly into 3 ropes ( about 16�!. Line ropes up side by side and braid into cookie sheet put aside in warm spot and cover with a dish towel for an hour so the bread will rise 5. preheat oven to 350 degrees. Brush dough with egg mixture, then sprinkle with sugar slightly or more ( to your liking).

6.

Bake until for approximately 30 mins. ( or maybe a little more) until bread is nice and brown.

Mamma (Genevieve Goldberg)’s Apple Cake 1 ¾ Cup Sugar 1 Cup Mazzola Oil (I use canola – any brand) 3 large eggs 2 Cups Flour 1t cinnamon 1 t baking soda 4 large Granny Smith Apples, peeled and sliced very thin – I use a peeler or a mandolin to make sure the apples are very thin 1 Cup chopped walnuts (optional for the non-nut crowd)

Beat eggs, sugar and oil. Fold in all dry ingredients Add apples and nuts. Bake in a 9x12 pan one hour @ 350.

When completely cooled, cut into squares and dust with confectioners sugar.

VII. Desserts Apple Crisp B. Brown, Family Member, ‘22 Apple Crisp.

Australian Snowballs L. Hare, Family Member, ‘24 These are a family favorite that we grew up with Australia.

Caramel Apples This is a favorite at many Dana Hall Family Weekends. Enjoy!

Chocolate Crinkle Cookies A. Burns, Student, ‘23 Popular & Delicious Family Recipe.

Crème Brûlée A and P Bonang, Student, ’21 and ‘24 My daughters, Ainsley and Payton, worked together to tweak and perfect this recipe. Even though the sound of the cooking torch drives our dog crazy, it is worth it!

Great Grandma’s Swedish Rosette Snowflake Cookies K. Marth, Student, ‘24 It was my great grandma's Swedish Rosette Snowflake recipe.

Iced Pumpkin Cookies S. Bowman, Student, ‘26 This recipe is special to my family because every year when it turns Autumn and maple syrup is filling the shelves I make these delicious cookies with my family.

The icing melts in your mouth, and it is hard to eat just one. We have shared this recipe with everyone that have tasted this mouth watering iced cookie!

Desserts (continued) Mimi's Halfway Bars M. Noone, Student, ‘21 It is my grandmother's recipe, and I love it.

Mom’s Signature Pear Pie J. Bulanova, Family Member, ‘26 Mom’s Signature Pear Pie

Oatmeal, Chocolate Chip and Pecan Cookies I.Bearman, Student, ‘24 This cookie recipe is important to me because it always brings a smile to anyone who tastes them. It’s easy to make, super delicious and one of my favorite recipes to make with my Grandma.

Pumpkin Bars with Cinnamon Cream Cheese Frosting H. Dyer, Student, ‘22 Fall doesn't officially begin until we've made a batch of these pumpkin bars.

We've been baking them since I was 3 years old!

Rice Pudding M. Esposito, Student, ‘22 Brings back great summer time memories with my sisters and close family friends.

S'Mores!!!!

Smores are a staple of Dana Hall Family Weekend. We hope that you will enjoy this easy recipe with your family!

Desserts (continued) Soft Chewy Crisp Chocolate Chip Cookies K. Hudson, Student, ‘23 My friend Eve and I created Cookies 4 COVID, where you could order a batch of cookies that we baked and then delivered to a friend for you. The proceeds went to the Medfield Food Cupboard. We raised over $600, and this is the recipe for the cookies we baked.

Swedish Apple Pie S. Arata, Student, ‘21 Swedish Apple Pie

Texas Sheet Cake J. Hendrix, Family Member, ’19 and ‘21 We reach for TEXAS SHEET CAKE at the start of the year to celebrate Rachel Hendrix’s birthday, our January birthday girl, and to pay homage to Rachel’s grandma, Marie LeBreck (Jackie’s mom), who loved to bake this for her family. It has just the right amount of sweetness, but not too much. Maybe something to do with the buttermilk? It also looks spectacularly impressive on a long baking sheet. Enjoy! Rachel Hendrix ('21) and Jackie Hendrix (P'19, '21)

Saved Photo

Australian Snowballs Ingredients 3 packets x Chocolate English Team biscuits or similar

1x4.25oz/120g Block of Hershey’s or Cadburys milk chocolate 1 can of sweetened condensed milk 1 stick/1/2 cup of butter (melted) Unsweetened shredded coconut

Instructions

1. Blend biscuits in a food processor until well crushed but not fine powder 2. Add melted butter and combine 3. Add condensed milk and combine 4. Chop chocolate into small ½ inch/75mm chunks, add to mixture and combine, the consistency should be a little sticky, but can be rolled into balls.

5. Roll into 1.5 inch/3cm balls and coat each ball in coconut 6. Place completed balls into the refrigerator for about 2 hours to set.

7. Keep refrigerated, should last up to a week. Can be frozen.

10/24/2020

Easy Caramel Apples - My Food and Family

Easy Caramel Apples (3) 1 Hr(s) 20 Min(s)

10 Min(s) Prep

1 Hr(s) 10 Min(s) Cook

What's better than a caramel apple in the fall? Make some Easy Caramel Apples with your favorite apple, KRAFT Caramel Bits and just a little bit of water.

What You Need

5 Servings

5 medium apples, washed, well dried 1 bag (11 oz.) KRAFT Caramel Bits 2 Tbsp. water

Let's Make It 1

Insert one wooden pop stick (from bag of caramels) into stem end of each apple. Cover large plate with waxed paper; spray with cooking spray. Set aside.

2

Place caramel bits in medium saucepan. Add water; cook on medium-low heat 3 min. or until caramel bits are completely melted, stirring constantly.

3

Dip apples into melted caramel until evenly coated, spooning caramel over apples if necessary. Allow excess caramel to drip off. Scrape bottoms of apples; place on prepared plate. Refrigerate at least 1 hour. Remove from refrigerator 15 min. before serving. Store any leftover apples in refrigerator.

Your Personal Chef You have the ingredients.

We have the recipes.

Make something delicious tonight!

Ingredient Ingredient (Optional) Ingredient (Optional)

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( ) https://www.myfoodandfamily.com/recipe/107072/easy-caramel-apples

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crème brûlée rewrite recipe: INGREDIENTS ⁃ ⁃ ⁃ ⁃ ⁃ ⁃

2 cups heavy cream 1 teaspoon vanilla extract 1/2 cup of granulated sugar ( + sugar added on top ) 1/8 teaspoon salt five egg yolks water ( to fill pan )

⁃

four six ounce dishes

YEILD

INSTRUCTIONS ⁃ mix heavy cream and salt together in a sauce pan on low heat until hot ( once hot, take pan off heat and mix in vanilla extract, then let cool for two minutes ) ⁃ boil water ( it will fill the tin that the crème brûlée’s will be in ) ⁃ preheat oven to 325°F ⁃ beat egg yolks and sugar together on high until light ⁃ mix 1/4 of the cream mixture into the sugar/yolk mixture ⁃ mix the sugar/yolk mixture into the cream mixture ⁃ pour the batter into four six ounce dishes and put them into a rectangular cake tin ⁃ fill the tin with the boiling water so that the water goes halfway up the side of the dishes ⁃ let cook for 35 - 45 minutes ( until they have only a slight jiggle to them if moved ) ⁃ let them cool in the tin of water until the water is cold ⁃ wrap the tops of the dishes with saran wrap and put them in the refrigerator for 2 - 4 hours ( they can stay in the refrigerator for up to 2 days ) ⁃ take the crème brûlée’s out of the refrigerator and spread out a spoonful of sugar on the top of each ⁃ torch the sugar so that is melts together and burns only slightly

Great Grandma’s Swedish Rosette Snowflake Cookies

Ingredients: 2 eggs 1 cup of milk 1 teaspoon salt 1&1/4 cup of flour oil confectionary sugar Rosette Iron Set Beat eggs slightly with salt, add milk and flour, beat until smooth. Set aside. Screw handle onto rosette iron. Heat iron in hot oil. Shake off excess oil and dip into batter, not allowing the batter to come over top of the iron. Dip the batter covered iron back into the hot oil until completely covered. Fry until waffle is golden brown and easy slip off the iron. Once cool dip the top into confectionary sugar.

Helpful hints: 1)Keep oil at temp of approximately 365 degrees F 2) Do not leave waffles in oil too long or they will become greasy. 3) If waffles are not crisp, cook a little slower. 4) Keep irons clean.

Ingredients:

Dry:

2 cups of sifted our

1 tsp baking soda

1/2 tsp salt

1 tsp baking powder

1 tsp of cinnamon

Wet:

1/4 cup softened butter

1 egg, unbeaten

1 cup granulated sugar

3/4 cup veg. Shortening

I cup of canned pumpkin

1 tsp vanilla

Mild Carmel Icing:

1/2 cup light brown sugar (packed)

4 tablespoons of butter

1/4 cup milk

1 1/2 cup of confectioners sugar

1/2 tsp. vanilla

Preheat oven to 350 degrees

1. Sift our, measure 2 cups and sift again with salt, baking powder, baking soda, and cinnamon. Set aside!

2. Cream softened butter and shortening together. Gradually add sugar and beat until u y.

3. Add pumpkin, egg, and vanilla and beat well.

4. Add all dry ingredients at once and blend well.

5. Line cookie sheet with parchment paper

7. Drop teaspoon sized mounds onto parchment covered sheet

8. Bake for 12-14 minutes or until lightly browned. Cookie will be lightly browned and soft

9. Place on cooking rack and press down lightly so cookies have at top

fl

fl

fl

Icing:

1. In a small saucepan in medium-high heat, add butter, sugar and milk

2. Melt together and mix frequently. Quick boil and simmer for 2 min.

3. Cool for 10 min

4. Add confectioners sugar and vanilla and whisk until smooth

5. Add to top of cookie with teaspoon

6. Allow icing to dry

ff

fl

Iced pumpkin cookies

Mimi’s Halfway Bars ½ cup softened butter ¼ cup sugar ¼ cup brown sugar 1 egg, separated 1 ½ tsp. water ½ tsp. vanilla 1 cup flour 1/8 tsp. salt 1/8 tsp. baking soda 3 oz. chocolate chips ½ cup brown sugar 1 egg white Cream butter, white sugar, and brown sugar. Add yolk, water, and vanilla. Mix in flour, salt, and baking soda. Spread in greased 8 x 8 pan. Cover with chocolate chips.

Beat egg white until stiff. Gradually beat in ½ cup brown sugar. Spread over mixture in pan.

Bake at 375 for 25 minutes. * Recipe can be doubled for 9 x 13 pan

Mom’s Signature Pear Pie Ingredients: 3 big or 5 medium ripe pears Almonds - 1/2 cups Butter - 3/4 cups Eggs - 2 Sugar - 2/3 cups Flour - 1cup Baking powder - 1tsp Dark chocolate - 1/2 cups Lemon juice - 1tbsp Apricot jam - 2 tbsp Preparation: Wash the pears.

Thinly cut 2-3 pears vertically, seeds included.

Splash with lemon juice and set aside. (That's decoration) The rest of the pears cut into small cubes and splash with lemon juice.

They will be added to the dough.

Roast almonds for about 5-6 minutes. Blend them into powder.

Wisk eggs with sugar. Add roasted almond powder and stir.

In a separate bowl mix flour with baking powder. Add to the mix.

Add pears.

Add shaved dark chocolate.

Stir.

Put in a round form. Decorate with pear pieces.

Bake in a round baking spring-form for 60 min at 320F. Let it rest for about 10 min. Then carefully remove from the spring-form.

Brush with apricot jam.

This mouth-watering pie is an absolute hit with everyone in our family and friends and we would love to share it with our Dana Hall family!

PUMPKIN BARS with CINNAMON CREAM CHEESE FROSTING Pumpkin Bar Ingredients: 4 eggs 1 2/3 cups granulated sugar 1 cup vegetable oil 1 15–ounce can pumpkin 2 cups all-purpose flour 2 tsp baking powder 2 tsp ground cinnamon 1 tsp salt 1 tsp baking soda Directions: Preheat the oven to 350. In a mixer bowl, beat together eggs, granulated sugar, cooking oil, and pumpkin until light and fluffy. Stir together flour, baking powder, ground cinnamon, salt, and baking soda. Add to pumpkin mixture and mix thoroughly. Spread batter in ungreased 15 x 10 x l -inch baking pan. Bake for 25 to 30 minutes.

Frosting Ingredients: 8 ounces cold cream cheese ½ cup unsalted butter (not cold, but still firm) ⅛ teaspoon salt ½ teaspoon cinnamon 3 ¾ cups confectioners’ sugar, sifted ½ teaspoon vanilla Milk (add in 1 teaspoon increments at the end, only if needed)

Directions: Using the flat beater in your electric mixer, beat cream cheese, unsalted butter, salt, and cinnamon on medium low speed until smooth and creamy (approximately 2 or 3 minutes). Reduce speed to low and gradually add the confectioners' sugar, beating until incorporated. Add the vanilla; beat just until mixed. Do not overbeat or the frosting will incorporate too much air. It should be creamy and dense like ice cream. Add milk, 1 teaspoon at a time, if frosting is not of a spreadable consistency. Spread evenly over cooled bars.

Rice Pudding Recipe 2 Cups of Water ¾ cups of Rice (white long grain) 1 cup sugar 6 ½ cups of whole milk 1 stick of butter 3 eggs beaten lightly 3 tsp vanilla extract Cinnamon 1. Summer rice and water until water is absorbed 2. Add sugar and milk – bring to a boil – careful that it doesn’t boil over, lower heat to medium or slightly lower, mixture has to be at a bubbly boil for 30 minutes 3. Stir in butter until melted, remove from heat 4. Mix in eggs, vanilla & ½ tsp cinnamon in a bowl 5. Add ½ to 1 cup rice mixture to egg mixture 6. Stir eggs back into rice mixture, (if you put egg mixture right into pot it will scramble, adding a small amount first prevents that) 7. Pour into 2 quarts ( 9x11 ) Pyrex dish and sprinkle with cinnamon 8. Chill for a couple of hours 9. Serve with cut up strawberries and blueberries

10/24/2020

S'mores | Allrecipes

S'mores

Prep: 1 min Cook: 2 mins

Graham crackers with melted marshmallows and chocolate. Prepared over an open flame, this camping favorite is great for the holidays, too. Not recommended for the stove top.

Ingredients

Total: 3 mins Servings: 1 Yield: 1 serving

Directions Step 1 Heat the marshmallow over an open flame until it begins to brown and melt.

1 large marshmallow 1 graham cracker 1 (1.5 ounce) bar chocolate candy bar

Step 2 Break the graham cracker in half. Sandwich the chocolate between the cracker and the hot marshmallow. Allow the marshmallow to cool a moment before eating.

Nutrition Facts Per Serving: 277 calories; protein 2.7g 5% DV; carbohydrates 37.8g 12% DV; fat 14g 22% DV; cholesterol 10.2mg 3% DV; sodium 73.7mg 3% DV. © COPYRIGHT 2020 ALLRECIPES.COM. ALL RIGHTS RESERVED. Printed from https://www.allrecipes.com 10/24/2020 © COPYRIGHT 2020 ALLRECIPES.COM. ALL RIGHTS RESERVED. Printed from https://www.allrecipes.com 10/24/2020

https://www.allrecipes.com/recipe/22146/smores/?printview

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Soft Chewy Crisp Chocolate Chip Cookies - Cafe De...

https://cafedelites.com/easy-soft-chewy-chocolate-ch...

Soft Chewy Crisp Chocolate Chip Cookies The best, Easy Soft Chewy Chocolate Chip Cookies with simple steps and ONE added ingredient for a soft and chewy experience in LESS THAN 15 minutes!

Prep Time 20 mins

Cook Time 12 mins

Total Time 32 mins

4.91 from 88 votes

Course: Cookies Cuisine: American Keyword: Chocolate Chip Cookies Servings: 18 - 20 cookies Author: Karina

Ingredients 1/2 cup (4 oz | 125 g) stick butter, melted (not spreadable) 3/4 cup packed light brown sugar 1/4 cup granulated white sugar 2 tablespoons golden syrup 2 teaspoons pure vanilla extract 1 egg 1 1/2 cups all purpose or plain flour 1/4 teaspoon baking soda 1/3 teaspoon salt ¾ cup chocolate chips , divided

Instructions U. Preheat oven to 350°F (175°C). Microwave the butter for about 30 seconds to just barely melt it (half soft and half melted). [. Beat the butter with the brown and white sugar/s until creamy and pale in colour and sugar has dissolved. Pour in the syrup, vanilla and the egg, and lightly beat until just mixed through. ^. Add the flour, baking soda, and salt, mixing until combined. If needed,

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10/13/20, 9:30 AM

Soft Chewy Crisp Chocolate Chip Cookies - Cafe De...

https://cafedelites.com/easy-soft-chewy-chocolate-ch...

add in one tablespoon of the 'extra' flour at a time until the dough is still soft but easy to handle and firm enough to form one large ball (the dough should not be dry. I only needed 3 tablespoons of the extra flour). e. Fold in half of the chocolate chips with your hands. f. Scoop out 18-20 balls and arrange them on a lined baking sheet with parchment paper. Press the remaining chocolate chips onto the tops of each cookie. g. Bake for about 10-11 minutes. The cookies will look pale and puffed up, but should be golden around the edges. DO NOT OVER BAKE or your cookies will become hard once they have cooled. k. Allow to cool on the baking sheet for about 30 minutes.

Notes *When measuring your flour, make sure you spoon it into your measuring cup, then level it off with a knife. Try not to pack the flour into your measuring cup as this will cause too much flour being packed in and create cakey cookies instead of crispy cookies.NO substitutions. This is the recipe that I tried and tested and it works. If you try to change an ingredient or add anything not included in the recipe, please do it at your own risk!

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10/13/20, 9:30 AM

TEXAS SHEET CAKE from THE PIONEER WOMAN, by Ree Drummond

hwww.thepioneerwoman.com

We reach for TEXAS SHEET CAKE at the start of the year to celebrate Rachel Hendrix’s birthday, our January birthday girl, and to pay homage to Rachel’s grandma, Marie LeBreck (Jackie’s mom), who loved to bake this for her family. It has just the right amount of sweetness, but not too much. Maybe something to do with the buttermilk? It also looks spectacularly impressive on a long baking sheet. Enjoy!

xo Rachel Hendrix (’21) and Jackie Hendrix (P’19, ’21)

—————————————————————————————————————————

For the Cake: 2 c. fl︎our 2 c. sugar 1/4 tsp. salt 4 tbsp. (heaping) cocoa (the best you can find)

2 sticks regular butter (not unsalted)

1 c. boiling water

1/2 c. buttermilk 2 whole beaten eggs

1 tsp. baking soda 1 tsp. vanilla For the Frosting:

1/2 c. finely chopped pecans (okay to omit)

1 3/4 stick regular butter

4 tbsp. (heaping) cocoa

6 tbsp. milk

1 tsp. vanilla

1 lb. (minus 1/2 cup) powdered sugar

NOTE: Use an 18x13 ungreased baking sheet or jelly roll pan; Preheat oven to 350 degrees

1. In a saucepan, melt butter. Add cocoa. Stir together. Add boiling water, allow the mixture to boil for 30 seconds, then turn off heat and set aside. In a mixing bowl, combine flour, sugar and salt. Pour the hot butter / chocolate mixture over flour mixture, and stir lightly to cool.

2. In a measuring cup, pour the buttermilk and add beaten eggs, baking soda and vanilla. Stir buttermilk into butter/chocolate mixture. Pour into sheet cake pan and bake at 350 degrees for 20 minutes.

3. While the cake is baking, make the icing. Shop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine then turn off the heat. Add the milk, vanilla and powdered sugar. Stir together.

Add the pecans, stir together and put over warm cake. The warmth of the cake should do most of the work. Cut into squares, eat and enjoy The Best Chocolate Sheet Cake Ever!

YIELD: 24 servings