Taste StMU of
a collection of Rattler Recipes from St. Mary’s University, San Antonio, Texas
DessertIssue
The SWEET TREATS! Learn how to make Tres Leches and much more!
Vol. 11, No. 1 // Spring 2018
2 | TASTE OF STMU | SPRING 2018
a note from the editor Staff
Editor Samantha Salazar Staff Claudia Arredondo Valeria Garcia Jacqueline Bracero Adviser Brother Dennis Bautista, S.M., Ph.D. Taste of StMU is a class project for EA 4362 Graphic Design. Questions and reprints, contact: Samantha Salazar, email: ssalazar16@mail.stmarytx.edu, 1 Camino Santa Maria, St. Mary’s University, San Antonio, TX 78228. www.tasteofstmu.com
C
reating this magazine was one of the hardest assignments I’ve ever had to complete as a student at any level. It pushed me creatively and intellectually to levels I have never gone before, but I am a better student because of it. Designing this magazine has been a journey. It’s been a frustrating, rewarding, stressful, confusing, encouraging journey. However, most of all, it’s been a journey of discovery, one that I learned so much about what it means to design. Before taking this course, I never truly understood the power of the font, nor how many fonts existed, nor how many it took to look at before you would go absolutely crazy. I also learned that with hard work and dedication, you can achieve anything. This magazine would still look like its first draft if it weren’t for Brother Dennis. Without his guidance and critiques this
magazine would still be riddled with far too many script fonts and would have way too much white space. I am grateful for his time spent with me in class and his ever-present insistence that I change my script fonts, because boy did I love them. I would also like to acknowledge my chef, my twin sister Kimberly. She created the most beautiful piece of tres leches cake I have ever seen and without her assistance I wouldn’t have a cover. This magazine is a labor of love, it’s the culmination of hours staring at InDesign and moving the slightest thing 20 times. It’s been difficult, but in the end, I am
proud of my work, so please enjoy.
u
in this issue... 02
Editor’s Note
By Samantha Salazar Learn how this magazine came together, who was its inspiration, and who helped create it.
04 06
By Samantha Salazar Learn how to make Mexican dessert perfect for any occasion.
Blueberry & Raspberry Cheesecake
By Claudia Arredondo Learn how to make the cheesecake inspired by the Big Apple itself.
08 10
Tres Leches
Arroz Con Leche
By Valeria Garcia Learn how to make the dessert so delicious it’s been passed down for generations.
Cream Cheese Muffin Puffs
By Jacqueline Bracero Learn how to make the dessert that will become a staple for any holiday celebration.
SPRING 2018| TASTE OF STMU | 3
4 | TASTE OF STMU | SPRING 2018
Tres Leches
Using her grandmother’s recipe, Kimberly Salazar teaches us how to make her favorite sweet treat. STORY AND PHOTOS BY SAMANTHA SALAZAR
A
grandmother’s kitchen has the ability to culminate and build a sense of love for food and cooking that would last a lifetime. Kimberly Salazar, sophomore psychology major, fell victim to this phenome-
non as she developed an infatuation with cooking in her grandmother’s kitchen in Laredo, Texas. “Some of my first memories involve me and my grandma as-
sembling the Christmas tamales while the football game played in the background,” she describes. Not only did her grandmother influence her passions to cook, but the culture of Laredo had a big impact on the type of
covered in mole. However, her favorite dishes are the ones that are the sweetest. “My favorite part of any meal is dessert,” she says. Salazar’s overwhelming sweet-tooth is
food Salazar was most interested in eating and most importantly, cooking. “Mexican food. I love eating, making, thinking about, and dreaming about Mexican food,” she says. “It’s basically in my veins.” Specifically, Salazar loves tamales, menudo, and anything that is
one of the many reasons she chose her favorite dessert of all time, tres leches. “I chose tres leches because it is not only one of my favorite desserts to make, it reminds me of special times when I was younger.” Not only is it delicious, Salazar chose the dessert because it represented a specific memory she has of her and her grandmother that she cherishes dearly. “Tres leches was actually the first dessert I ever made with my grandma,” Salazar describes. “I didn’t get to do much because I was so young, but I remember feeling so important doing all the mixing.” Salazar advises that future chefs remember to let the cake cool before adding the milks. “Do not forget to let the cake cool before adding the milks,” she says. “It won’t absorb correctly unless it’s room temperature.” Although Salazar’s grandmother is no longer around, she still finds time to do what they loved to do together. “She isn’t around anymore, but I feel as if memories will always live on through her recipes and that’s what’s important to me.” u
Ingredients
Directions
u 1 stick of butter
1. Preheat over to 350 degrees Fahrenheit
u 6 large eggs
2. Combine egg whites, baking soda, and salt in a bowl
u 1/4 teaspoon baking soda
3. Beat mixture on medium speed until soft peaks form
u 1/4 teaspoon salt
4. Add egg yolks to the whites and beat until completely combined
u 1 cup sugar
5. With the mixer running on slow, add sugar until completely combined
u 1 cup all-purpose
6. Using a rubber spatula, fold in butter
u 2 1/2 cups milk
7. Sift 1/4 cup f lour
u 1 12-ounce can evaporated milk
8. Repeat with the remaining flour, folding in 1/4 at a time 9. Pour the better into the prepared pan and bake for 20 to 25 minutes
u 1 14-ounce sweetend condensed milk
10. Let cake bake until golden brown, remove from oven and let cool
u 5 strawberries
11. Whisk together the milk, evaporated milk, and sweetened condensed milk 12. Pour the mixture over the cake and let absorb for 3 to 5 minutes
Makes 12 servings.
SPRING 2018| TASTE OF STMU | 5
6 | TASTE OF STMU | SPRING 2018
Raspberry & Blueberry Cheesecake After a trip to the Big Apple, Megan Barnett explains how to make a New York city staple. STORY AND PHOTOS BY CLAUDIA ARREDONDO
M X
egan Barnett, freshman computer science major, enjoys riding her bike around the St. Mary’s campus. When she’s not writing code or riding her bike, Barnett likes to make dessert. Although she loves all kinds of
“Making cheesecake has always been one of my favorite things to do because in 2012, my family and I went to New York City and they had amazing cheesecake there. Now, whenever I make cheesecake I’m transported back to my adventure in
for less than that.” Since Barnett enjoys both spending time with her friends and baking, she decided to combine the two and bake with her friend. “It’s funny how this particular
desserts, brownies and cheesecake are her top two, with cheesecake taking the place for No. 1.
the Big Apple,” Barnett says as she laughs. “A hefty slice of cheesecake in New York was like $11, but it was worth it. Now I can make my own
cheesecake was made. It happened because my friend and I really wanted to bake a cheesecake but instead of going to the store for one ingredient, we combined two recipes,” Barnett shares. “Essentially, this cheesecake is a hybrid of two recipes we found online, so a Raspberry Blueberry Cheesecake.” Barnett’s bubbly personality shows through her baking, she is precise with everything that she does and laughs throughout the whole process. Barnett demonstrates the proper way to measure ingredients. She emphasizes the importance of getting the measurements right before getting them near the bowl. That way extra ingredients don’t accidentally make it into the mixing bowl. “Sometimes if I have other berries I add those to the cheesecake as well. It’s great to have some extra color, it makes things pretty,” she says. u
Ingredients
Directions
For the crust:
1. Make topping: Run small sharp knife around sides of cake to loosen. Release pan sides. Transfer cake to platter. Stir blueberry spread in pan over low heat until melted. Remove from heat. Spoon spread over top of cake, spreading evenly. Add blueberries to decorate, then add raspberries. Additional berries may be added for more color.
u 2 1/2 cups Graham Crackers u 1/2 cup melted butter u 1/4 cup sugar For the cheesecake: u 4 8-ounce packages cream cheese u 1 16-ounce container sour cream u 1 1/2 cups sugar u 5 large eggs u 1/4 cup all purpose flour u 1/4 cup milk u 1 tablespoon vanilla extract For the topping: u 1/3 cup all-fruit blueberry spread u
2 6-ounce baskets fresh blueberries
2. Make crust: Position rack in center of oven and preheat to 375°F. Wrap outside of 10-inch-diameter spring form pan with heavy-duty foil. Mix until all the crumbs are moistened. Press crumb mixture firmly onto bottom and 2 inches up sides of prepared pan. Bake until crust begins to brown, about 8 minutes. Transfer crust to rack and cool. Maintain oven temperature. 3. Make filling: Using electric mixer, beat cream cheese and sugar in large bowl until will blended. Beat in flour. Add eggs 1 at a time, beating just until combined. Beat in sour cream, milk and vanilla. Pour filling into crust. Place spring form pan in large roasting pan, or bigger pan. Pour enough hot water into roasting pan to come 1 inch up sides of pan. Bake cheesecake until just set in center and top is slightly puffed and golden brown, about 1 hour. Turn off oven; keep door closed. Let cheesecake stand in oven 1 hour. Remove cheesecake from roasting pan with water. Refrigerate until cold, at least 6 hours. Cover; refrigerate overnight.
Makes 10-12 servings.
SPRING 2018| TASTE OF STMU | 7
8 | TASTE OF STMU | SPRING 2018
Arroz Con Leche
Amairany Franco describes the secret ingredient that makes her family’s recipe special.
W X
hen Amairany Franco, senior biology major, was asked to prepare a dish for the magazine, her excitement, creativity and unique, competitive personality combined into one source of inspiration. “They will come for Amairany, they will stay for the food,” she says, after being told about the magazine launch. “¡Vamos a ganar!” “We will win!” Franco will be graduating in May and as she waits to hear back from nursing
STORY AND PHOTOS BY VALERIA GARCIA
school, she confesses jokingly that cooking wouldn’t be too bad of a profession if things don’t work out. “To me, cooking is a form of relaxation. Even though it’s not that relaxing sometimes. It’s the after part that is really relaxing,” she says. Arroz con leche… she had no doubt this delicious dessert would be not only an easy, but tasty way to conquer the hearts and stomachs of the people. “I started learning how to cook when I was around 13. You
know what Mexican moms say, ‘¡Si no sabes cocinar, no te vas a casar!’” she says while laughing. Franco says that arroz con leche, also known as rice pudding, is known in many places, but her special touch will make it different. This sweet, appetizing dessert is described as a “love or hate” relationship. “I grew up in a home with a mother and grandmother that made arroz con leche very often and those were always our favorite days!” Franco explains. There are many dishes that can be passed down generation-by-generation in a Hispanic family, but this one is a must. Franco refers to “patience” as the “secret ingredient” to a perfectly creamy, aromatic dessert. “Eyeballing ingredients here and there and a pinch of my spark will make this arroz con leche the best you’ve ever tasted,” she says. She admits the recipe is a fairly simple one, but says that the simplest things in life are always the most life giving. “You can eat this dessert hot or cold and either way, it will mesmerize you.” Arroz con leche will not only sweeten your taste buds, it will sweeten your life. Franco concludes by saying not to worry too much about proportions and advises future chefs to have fun while cooking because patience, joy and love will essentially be the most important ingredients. u
Ingredients
Directions
u 1 cup long-grain rice
1. Put the water, rice, and cinnamon stick in a pan set over medium-high heat
u 7 cups of water u 1 cup of whole milk u 1 14-ounce can condensed milk
2. Bring to a boil, uncovered, and cook until the rice is tender 3. Strain out the liquid, discard the cinnamon and reserve the rice 4. Return the rice to the pan
u 1 12-ounce can evaporated milk
5. Stir in the evaporated milk, condensed milk and whole milk
u 1 4-inch cinnamon stick
7. Reduce the heat and cook, uncovered, stirring constantly, until the mixture is thick
u 3/4 cups of raisins
6. Continue cooking over medium-high heat until the mixture boils
8. Add the raisins and stir well
Makes 6 bowls.
SPRING 2018| TASTE OF STMU | 9
10 | TASTE OF STMU | SPRING 2018
Cream Cheese Muffin Puffs
Using his mother’s recipe, David Culbreth outlines how to make a dessert straight from family tradition. STORY AND PHOTOS BY JACQUELINE BRACERO
II
f you ever wanted to try a piece of cinnamon sugar heaven, David Culbreth, senior computer engineering and math major, shares a recipe that hits the spot. His Cream Cheese Muffin Puffs are cinnamon sugar coated biscuits filled with a gooey cream cheese center. Despite Culbreth’s busy schedule, he tries to bake when he has the time. His baking preference includes treats such as cheesecake, his favorite, and cream cheese muffin puffs. Culbreth explains how he learned this recipe from his mother, who makes it for their annual Easter
Gathering. According to Culbreth, the recipe as been a family tradition “for as long as [he] can remember.” He claims that these puffs are always a crowd pleaser. As the community coordinator for the Honors Program, Culbreth let his coworkers try his puffs. The staff members of The Village Residence Halls at St. Mary’s confirmed that the cream cheese muffin puffs were a crowd pleaser. Culbreth has some tips to make sure the cream cheese muffin puffs are perfect. His first tip is to make sure to completely wrap the cheese cube with the biscuit by pinching the opposite sides of the dough together and then flattening the sides. Once the sides are flattened, fold the sides to the opposite sides. Also, Culbreth recommends placing the flaps down when placing them on the muffin tin. “It’ll prevent them from opening up in the oven, keeping the cheese inside,” he says. The cream cheese muffins puffs are an easy way to impress your friends with a warm sweet treat. Just to make sure to have it with a cup of milk.
u
Ingredients
Directions
u 1/2 cup sugar
1. Heat oven to 375°.
u 1/8 teaspoon almond extract
2. Melt margarine in a bowl.
u 1/2 teaspoon vanilla
3. Cut cream cheese into 10 cubes.
u 1 teaspoon cinnamon
4. In a second small bowl, combine sugar, cinnamon and extract.
u 1/4 cup butter
5. Dip cheese cube in sugar mixture, then place in the center of a biscuit.
u 1 3-ounce package cream cheese
6. Fold dough over cheese, pinching to seal.
u 1 seven 1/2-ounce can refrigerated biscuits (buttermilk or country)
7. Roll dough into ball; dip the dough ball into margarine and then the sugar mixture again. 8. Place seam side down in an ungreased muffin tin. 9. Repeat with the remaining 9 biscuits and cheese cubes. 10. Bake for 12-18 minutes at 375° or until golden brown.
Makes 10 muffin puffs.
SPRING 2018| TASTE OF STMU | 11