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8th Grade 2016 Cookbook Collaboration Sayville Middle School


8th Grade Cookbook Table of Contents

Appetizers, Dips & Bread (Slides 3-41) Soups (Slides 42-55) Main Entrees (Slides 56-95) Side Dishes & Vegetarian Dishes (Slides 96-126) Beverages (Slides 127-140) Dessert: Cakes (Slides 141-164) Dessert: Cookies (Slides 165-187) Dessert: Other(Slides 188-213)

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Appetizers, Dips & Bread

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Index: Appetizers, Dips & Bread 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30

Broiled Garlic Clams 4


Table of Contents 31 32 33 34 35 36 37 38 39 40 41

5


Buffalo Chicken Dip Yield: 4 Cups Dip Submitted by: James DeSabato

Ingredients ● ● ● ● ●

2 Cups Shredded Cooked Chicken 1(8 oz. pkg.) Cream cheese, Softened ½ cup Frank’s RedHot Original Cayenne Pepper Sauce or Frank’s RedHot Buffalo Wings Sauce ½ Cup Blue Cheese or Ranch Dressing ½ Cup Crumbled Bleu Cheese or Your Favorite Shredded Cheese

Directions 1. 2. 3.

Preheat Oven To 350 Degrees Fahrenheit Combine All Ingredients, and Spoon It Into Shallow 1-Quart Baking Dish(Or Something Similar) Bake For 20 Minutes or Until Mixture is Heated Through; Stir. Garnish With Chopped Green Onions if Desired. Serve With Chips or Crackers.

6


Clam Dip Yield: Makes 2 cups Submitted by: Dominick Palumbo

Ingredients ● ● ● ● ●

Preheat oven to 350 degrees F 2 cans of chopped clams 2 Sleeves of crushed Ritz crackers 3 tablespoons of melted butter ¼ cup of Parmesan cheese plus 2 tablespoons

Directions 1. 2. 3. 4. 5. 6.

Get a medium sized mixing bowl and pour the cans with the clam juice into the bowl. Mix the all the ingredients EXCEPT for the 2 tablespoons of the Parmesan cheese If mixture is loose then add more crackers Put mixture into a small oven-safe casserole bowl Add the remaining 2 tablespoons of Parmesan cheese Bake for 20 min or until Clam Dip is bubbling

7


Bread Yield: 1 loaf Submitted by: Josh Liotta

Ingredients 1.

225g (1 ½ Cups) Strong plain white flour or plain wholemeal flour.

2.

1 level teaspoon salt

3. 4. 5. 6.

1 level teaspoon sugar 15g (1 level tablespoon) soft tub margarine 1 sachet (6g) easy blend dried yeast or fast action easy blend dried yeast. 150 ml (2/3 cup) warm water

Directions 1.

In a large bowl, dissolve yeast in warm water. Add the sugar, salt, oil and 3 cups flour

2. 3.

Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes

4.

Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped.

Punch dough down

8


Italian Bread Yield: 1 large Loaf Italian Bread Submitted by: Brian Velazquez

Ingredients ● ● ● ● ● ● ● ●

2 cups of Lukewarm water ⅓ cups of Cake yeast 5 and ¾ cups of bread flour 1 tablespoon of Dark Brown sugar 2 tablespoons of extra virgin oil 1 tablespoon of salt 1 egg white lightly beaten 2 Tablespoons of sesame seeds

Directions 1.

2.

Place water and Yeast in a bowl with a electric mixer and allow the yeast to bloom for 5 minutes using a dough hook attachment add flour and sugar to the mix and mix at a low speed add oil and salt and beat at a medium speed for 8-10 minutes. Transfer the mix into a lightly oiled bowl and add cooking spray wrap the bowl with plastic wrap and set the bowl aside for 11/2 hours remove the wrap and flatten the dough . Roll the dough up tightly and seal the seam.

9


Onion Dip Yield:16 Submitted by:Joshua D’Agostino

Ingredients ● ● ● ● ● ● ●

2 tbsp of olive oil 1 ½ cups of chopped onion 3/4 tsp of kosher salt 1 cup of sour cream 1 cup of mayo ½ a tsp of garlic powder ¼ teaspoon of ground white pepper

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Heat oil on a skillet with medium heat Add the onions and ¼ tsp of kosher salt Stir until the onions are caramelized to a golden brown for20 minutes Remove the onions from heat and cool Mix together the sour cream, mayo, garlic powder, ground hite peppr and the remaining kosher salt Mix in the onions when they are cool Cover the dip with plastic wrap or aluminum foil Cool for at least 2 hours before serving

10


Guacamole & Chips Yield: 4 servings Submitted by: Kenzie Koster

Ingredients ● ● ● ● ● ● ● ●

3 avocados - peeled, pitted, and mashed 1 lime, juiced 1 teaspoon salt 1/2 cup diced onion 3 tablespoons chopped fresh cilantro roma (plum) tomatoes, diced 1 teaspoon minced garlic 1 pinch ground cayenne pepper (optional)

Directions 1. 2. 3. 4.

In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

11


Bruschetta Yield: 4 servings Submitted by: Michelle Buono

Ingredients ●

● ● ● ● ● ● ●

2 lbs. fresh tomatoes (roma, heirloom, beefsteak..) 1/2 fresh onion 4 cloves fresh garlic 1 bunch fresh basil 4 tablespoons extra virgin olive oil sea salt and fresh ground pepper Italian bread or baguette

Directions 1. 2. 3. 4. 5. 6.

7.

Using a sharp knife, dice the tomatoes as small as you can. I try to aim for 1/4" cubes and try to mush or break the tomatoes as little as possible. Next, finely chop the onion and fresh garlic and throw it into the bowl. Next, add some fresh basil. Add in the extra virgin olive oil, sea salt, and fresh ground pepper and mix the ingredients thoroughly Cut 1/4" thick slices of fresh Italian bread or baguette and toast them. Once the bread toasted, remove it from the oven and use a pastry brush to paint each slice of bread with olive oil. Then, using half a hunk of raw garlic, rub one side of the slices down to impart some garlic flavor directly onto the bread. Finally, serve, and enjoy!

12


Sausage Bread Yield: Makes 6 servings Submitted by: Allison Lynn

Ingredients ● ● ● ● ● ●

Item 1- 8 ounces of mild Italian sausage Item 2- 1 recipe pizza dough Item 3- ½ cup freshly grated Parmesean cheese Item 4- 1 tablespoon of oregano Item 5- 2 cloves of garlic Item 6- 8 ounces grated mozzarella cheese

Directions 1. 2. 3. 4. 5. 6.

Step 1- Prepare the pizza dough. Shape the dough into a rectangular shape that is 8 x 12 inches in size Step 2- Top the center of the dough with the remaining ingredients. Step 3- Fold the sides of the dough over the topping , overlapping. Step 4- Enclose the ends; brush with melted butter, Step 5- Bake on a lightly greased baking sheet at 400℉ for about 20 minutes or until browned. Step 6- Cool slightly on a rack then cut into 1 inch slices. Enjoy!

13


Irish Soda Bread Yield: 20 servings Submitted by: Connor Smalley

Ingredients ● ● ● ● ● ● ● ● ●

4 tablespoons white sugar 1 teaspoon baking soda 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup margarine, softened 1 cup buttermilk 1 egg 1/4 cup butter, melted 4 cups all-purpose flour

Directions ● ● 1.

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.

2.

In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.

3.

Bake in preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Check for doneness after 30 minutes. You may continue to brush the loaf with the butter mixture while it bakes. 14


Garlic Bread Yield: Makes 4 to 6 servings Submitted by: Marco Rossi

Ingredients ● ● ● ● ●

2 teaspoons finely chopped garlic 1/2 stick (1/4 cup) unsalted butter, softened 1 tablespoon extra-virgin olive oil 2 tablespoons finely chopped fresh flat-leaf parsley 1 (15- by 3 1/2-inch) loaf Italian bread

Directions 1.

Preheat oven to 350°F.

2.

Mash garlic to a paste with a rounded 1/4 teaspoon salt using a heavy knife

3.

Stir together butter, oil, and garlic paste in a bowl until smooth, then stir in parsley.

4.

cut bread diagonally into 1-inch-thick slices with a serrated knife.

5.

Spread garlic butter between slices.

6.

Wrap loaf in foil and bake in middle of oven 15 minutes.

7.

Open foil and bake 5 minutes more.

15


Buffalo Chicken dip Yield: 20 servings Submitted by: Nicholas Liguori

Ingredients ● ● ● ● ●

2 (10 oz) cups of shredded chicken 2 (8 oz) cups of packaged cream cheese 1 cup of ranch dressing ¾ cups of hot sauce 1 ½ cups of shredded cheese

Directions

Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.

16


Chili Cheese Fries Yield: 6 servings Submitted by: Madison Perez

Ingredients ● ● ● ● ● ● ●

1 package of frozen seasoned french fries 2 tablespoons of cornstarch 2 tablespoons of water 2 cups of low-fat milk 1 tablespoon of margarine 8 slices of American Cheese 1 can of chili without beans

Directions Prepare french fries with the directions on the package. Stir cornstarch and water in a small cup until cornstarch dissolves; set aside. Bring milk and margarine to a boil in a saucepan, stirring constantly. Reduce the heat and whisk the cornstarch mixture into the milk mixture, bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth. Add the cheese to the milk mixture and stir until the cheese has melted and is well combined.Prepare chili as directed on the can. Pour the cooked chili and the cheese sauce over the top of the cooked french fries.

17


Homemade Potato Chips Yield:Serves 8 Submitted by: Billy Pelletier

Ingredients ● ● ●

4 medium potatoes, peeled and sliced paper-thin 1 quart of frying oil 3 tablespoons of salt

Directions 1.

Place potato slices into a large bowl of cold water as you slice. Drain, and rinse, then refill the bowl with water, and add the salt. Let the potatoes soak in the salty water for at least 30 minutes. Drain, then rinse and drain again.

2.

Heat oil in a deep-fryer to 365 degrees F (185 degrees C). Fry potato slices in small batches. Once they start turning golden, remove and drain on paper towels. Continue until all of the slices are fried. Season with additional salt if desired.

18


Grilled Chicken Skewers Yield: 4 chicken skewer Submitted by: Tyler Malask

Ingredients ● ● ●

2 Boneless chicken breasts 32 oz. bottle of Yoshita sauce One bag of Wooden skewers

Directions 1. 2. 3. 4. 5. 6.

Slice about a quarter of one chicken breast off at a time Fill half of a small bowl with Yoshita sauce Place each piece of chicken into the bowl of Yoshita sauce Take out the pieces of chicken and place on the grill Cook until chicken has a brownish look, or until finished Take one skewer for every two slices of chicken, and slide the chicken onto the skewers

19


Baked Buffalo Chicken Dip Yield: 8 Servings Submitted by: Jeremiah Ramsundar

Ingredients ● ● ● ● ● ● ● ● ● ●

3 cups diced cooked rotisserie chicken 2 (8 ounce) packages cream cheese, softened 1/2 cup blue cheese dressing 3/4 cup hot pepper sauce (such as Frank's RedHot®) 1/2 cup shredded pepper Jack cheese 1/2 cup crumbled blue cheese 1/2 teaspoon seafood seasoning (such as Old Bay®) 1 pinch cayenne pepper, or to taste 2 tablespoons shredded pepper Jack cheese 1 pinch cayenne pepper, for garnish

Directions 1. 2.

3. 4.

Preheat oven to 400 degrees F (200 degrees C). Combine chicken, cream cheese, hot pepper sauce, 1/2 cup pepper Jack cheese, blue cheese dressing, crumbled blue cheese, seafood seasoning, and cayenne pepper in a large bowl. Transfer chicken mixture to a 9-inch round baking dish and sprinkle with 2 tablespoons pepper Jack cheese. Bake until lightly browned, 15 to 20 minutes. Remove from oven and garnish with cayenne pepper.

20


Jalapeno Poppers Yield: 6 Submitted by: Don Ballan

Ingredients ● ● ● ●

½ cup cream cheese ½ cup shredded sharp cheddar cheese 12 jalapeno peppers,halved lengthwise, seeds and membranes removed 12 slices bacon

Directions 1.preheat oven to 400 degrees. Line a baking sheet with aluminum foil 2.mix cream cheese and cheddar cheese together in a bowl until evenly blended. Fill each jalapeno half with the cheese mixture. Put halves back together and wrap each stuffed pepper with a slice of bacon. Arrange bacon wrapped peppers on the prepared baking sheet. 3.bake in preheated oven (prep 15m) for about 15m, until bacon is crispy.

21


Fruit Salsa and Cinnamon chips Yield: 10 Submitted by: Brieanna Baldante

Ingredients ● ● ● ● ● ● ● ● ● ●

2 kiwis, peeled and diced 2 Golden Delicious apples - peeled, cored and diced 8 ounces raspberries 1 pound strawberries 2 tablespoons white sugar 1 tablespoon brown sugar 3 tablespoons fruit preserves, any flavor 10 (10 inch) flour tortillas butter flavored cooking spray 2 tablespoons cinnamon sugar

Directions 1.

2. 3.

4.

In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes. Preheat oven to 350 degrees F (175 degrees C) Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

22


Banana Bread Yield: One Loaf Submitted by: Rory Collins

Ingredients ● ● ● ● ● ● ● ●

2-3 Peeled Bananas ⅓ Cup Melted Butter ¾ Cup Sugar 1 Beaten Egg 1 tspn Vanilla Extract 1 tspn Baking Soda Pinch of Salt 1 ½ Cups of All-purpose Flour

Directions 1. 2. 3. 4. 5. 6.

Preheat the oven to 350 degrees Fahrenheit and butter a 4-8 in. pan Mash the bananas with a fork until completely smooth in a mixing bowl and stir the melted butter into the mashed bananas Mix in the baking soda and salt. Stir in the beaten egg, sugar, and vanilla extract. Mix in the flour Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350 degrees Fahrenheit Remove from oven and cool completely on a rack, remove the banana bread from the pan Slice and serve

23


Buffalo Wings Yield: 6 Submitted by: Reese Jantz

Ingredients ● ● ● ● ● ● ●

Buffalo Sauce ½ t of cayenne pepper ½ t of garlic powder ½ t of salt ¾ of a cup of flour 20 chicken wings ½ of a cup of butter

Directions 1.

2. 3.

Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour. Preheat oven to 400 degrees F (200 degrees C). Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.

24


Dates Wrapped in Bacon Yield 18: Submitted by : Jax Rivera

Ingredients ●

18 (1 by 1/4-inch) pieces cream cheese

18 pitted dates (preferably Medjool)

18 salted and roasted whole almonds

6 slices bacon cut crosswise into thirds

Directions 1. 2. 3. 4. 5. 6. 7.

Heat the oven to 400 degrees F. Stuff 1 piece of cheese and 1 almond into each date wrap one piece of bacon around each date and secure bacon with a toothpick if desired. Arrange dates, bacon seam down and 1 inch apart in a shallow baking pan. Bake 5 minutes, then turn dates over with tongs and bake until bacon is crisp, 5 to 6 minutes more. Drain on a paper towel or parchment. Serve immediately.

25


Taco Dip Yield: 8 Submitted by: Brock Murtha

Ingredients ● ● ● ● ● ● ● ●

1 package of cream cheese, softened 1 cup sour cream 1 carton french onion dip 1 envelope taco seasoning 4 cups shredded lettuce 2 cups (8 ounces) shredded cheddar cheese 1-1/2 cups chopped tomatoes Tortilla chips

Directions 1.

In a large bowl, beat the cream cheese, sour cream, onion dip and taco seasoning until blended. Spread onto a 12-in. round serving platter. Top with lettuce, cheese and tomatoes. Serve with tortilla chips. Yield: 10-12 servings.

26


Pizza Bagels 16

Yield: Submitted by: Samuel Sinacori

Ingredients ● ● ●

1 16 bagels 2 cups of pizza sauce 1 pound of cheese

Directions 1. 2. 3. 4. 5. 6.

toast 16 bagels. put 1 tablespoon of sauce on bagel. put one handful of cheese on top of sauce. heat together until cheese is melted on 150 degree fahrenheit. Remove from oven. Put on plate and serve.

27


Crispy Fried Chicken Wings Yield: 4 pounds Yield: Submitted by: Submitted by: Trevor Hotis

Ingredients ● ● ● ● ● ● ● ● ● ● ● ●

2 eggs 2 cups of buttermilk 4 pounds of chicken wings, split and discarded 3 cups all-purpose flour 1 cup crushed saltine crackers 1 teaspoon ground black pepper 1 teaspoon dry ground thyme ¼ teaspoon cayenne pepper 1 teaspoon salt ½ teaspoon garlic powder 4 cups peanut oil for frying Salt to taste

Directions 1.

2. 3.

4.

Beat the eggs and buttermilk together in a mixing bowl until smooth. Mix in the chicken wings, cover, and refrigerate 30 minutes. Combine the flour and crushed crackers with the pepper, thyme, cayenne pepper, salt, and garlic powder in a large mixing bowl. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Remove the chicken wings from the buttermilk marinade, and discard the remaining marinade. Allow the excess buttermilk to drip from the wings, then press into the breadcrumbs to coat. Cook in batches in the preheated deep-fryer until the breading is golden brown on the outside, and the chicken wings are no longer pink at the bone, about 10 minutes per batch. Drain on a paper towel-lined plate, and season to taste with salt before serving. 28


Broiled Garlic Clams Yield: 12 Submitted by: Dylan Westerbeke

Ingredients ● ● ● ● ●

1 Minced Garlic Clove 2 Tbsp. of Butter ⅓ Cup of BreadCrumbs 2 Tbsp. of Chopped Parsley 12 Clams

Directions Sauté 1 minced garlic clove in a skillet with 2 tablespoons butter. Stir in 1/3 cup fresh breadcrumbs and 2 tablespoons chopped parsley. Shuck 12 clams and leave on the half shell; pat dry. Top with the garlic breadcrumbs and broil until crisp and browned, 1 to 2 minutes.

29


Roasted Jalapeno poppers Yield: 4 to 6 servings Submitted by: Rylie quintana

Ingredients

Directions Preheat the oven to 425 degrees F.

Cut 1/3 of each pepper off lengthwise and scoop out the seeds. Place on a baking sheet. If peppers do not sit flat on the baking sheet, slice a thin piece off the bottom of the pepper so it will not roll around.

Mash the feta, cream cheese, shredded cheese, cilantro, and onion together and stuff the peppers with the mixture. Roast for 15 to 18 minutes, or until the peppers are tender and the cheese is brown at the edges and bubbly.

30


Mac and Cheese Ball Yield: 8 Submitted by Stephen Braun:

Ingredients Box (7 oz) Betty Crocker™ mac & cheese original Margarine and milk called for on mac & cheese box 1 cup finely shredded Cheddar cheese (4 oz) 1 1/2 cups Progresso™ Italian style bread crumbs Oil for frying

Directions 1.

Using 1/4-cup measuring cup, scoop mac & cheese mixture into balls; roll in remaining breadcrumbs. Place on cookie sheet. Freeze 30 minutes. 3 In deep fat fryer or heavy saucepan, heat 3 inches oil to 375°F. Fry Balls in hot oil in small batches 1 to 2 minutes or until golden brown.

31


Baked clams Yield: 12-16 baked clams Submitted by: Billy Langhan

Ingredients ● ● ● ● ●

One dozen top neck clams One cup of plain dry bread crumbs ¼ cup of fresh parsley 1 tablespoon of chopped garlic ½ cup of olive oil

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Preheat the oven to 350 degrees F Scrub the clams under cold running water Pry them open and rinse out any sand or grit Gently separate the top and bottom shells Take a knife and scrape the clams from their shells into a separate bowl Once clams are separated chop them into small pieces Add all other ingredients to the clams and mix well Scoop the mix into the cleaned clams shells u should have enough to fill 12-16 clam shells Bake the clams for 5-10 minutes until their golden brown then serve immediately with a wedge of lemon

32


Buffalo Wings Yield: 8 Submitted by: Dan Graygor

Ingredients ● ● ● ● ● ●

3/4 cup all-purpose flour 1/2 teaspoon cayenne pepper 1/2 teaspoon garlic powder 1/2 teaspoon salt 20 chicken wings 1/2 cup melted butter

Directions 1.

Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.

2.

Preheat oven to 400 degrees F (200 degrees C).

3.

Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.

33


Boneless Buffalo Wings Yield: 6 Submitted by: Eamon Rockwood

Ingredients ● ● ● ● ● ●

3 boneless chicken breasts 1 quarter stick of butter 2 cup of Franks hot sauce 1 cup of Ranch or bleu cheese Cooking oil for deep frying 1 cup of all purpose flour

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Cut chicken breasts into 1 inch strips Roll chicken in flour Put oil into deep fryer and cook chicken for 30 min at 375 F While chicken cooks mix hot sauce with melted butter Put in pan to melt butter into hot sauce on low Soak chicken into warm sauce Mix all over chicken Add dressing to side of plate Eat up!!!

( If too hot add more butter)

34


Salsa Yield: 10 Submitted by: Ashley Robinson ● ● ● ● ● ● ●

Two 10-ounce cans diced tomatoes and green chiles, such as Rotel. One 28-ounce can whole tomatoes with juice. 1/2 cup fresh cilantro leaves (or more to taste!) 1/4 cup chopped onion. 1 clove garlic, minced. 1 whole jalapeno, quartered and sliced thin, with seeds and membrane. 1/4 teaspoon ground cumin

Directions 1. 2. 3. 4. 5.

Assemble the ingredients and items needed to make the salsa. Place the tomatoes, garlic and cilantro (coriander) into a blender or food processor. Process until the ingredients become smooth. Add the onion, adobo marinade and sugar. Add the lime juice and salt (to taste). ... Serve.

35


Spinach Puffs Yield: 30 Serving Submitted by: Harrison Berg

Ingredients ● ● ● ● ● ● ● ●

1 Pkg. (6oz.) STOVE TOP stuffing mix for chicken. 1-⅔ cups hot water. ¼ butter or margarine, cut up. 2 Pkg (10 oz. each) frozen chopped spinach, thawed, well drained and patted dry. 1 cup KRAFT Grated Parmesan Cheese. 1 small onion, finely chopped. 4 eggs. 6 oz. Sour cream with chives (Amount preference) cut up in the sour cream.

Directions 1. 2. 3. 4. 5. 6.

Heat oven to 400ºF. Mix stuffing mix, hot water and butter in large bowl until blended. Add remaining ingredients; mix lightly. Shape into 60 (1-inch) balls. Place in single layer on 2 rimmed baking sheets sprayed with cooking spray. Bake 15 to 20 min. or until heated through and lightly browned. Serve with sour cream and chive dip. ENJOY!!! :)

36


Mac and cheese Yield: 6 Submitted by: Amy Gallagher

Ingredients ● ● ● ● ●

2 cups uncooked elbow macaroni cheese 2 tbsp butter 2 tbsp all purpose flour 1.5 cups half-and-half cream ¾ pound processed velveeta cheese in cubes

Directions 1.

Cook macaroni according to the package directions. Meanwhile, in a large nonstick skillet, melt butter over medium heat.

2.

Stir in flour until smooth. Gradually add cream; bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cheese until melted.

3. Drain macaroni; add to cheese mixture. Cook and stir for 3-4 minutes or until heated through

37


Mini Tacos Yield: 48 Submitted by: Olivia Battell

Ingredients● ● ● ● ● ● ● ● ● ●

48 , 3 inch flour tortillas 3 tablespoons of melted butter ½ tablespoon of dried cilantro 1 lb. of ground turkey Homemade taco seasoning 1 tablespoon of chili powder ¼ teaspoon of garlic powder ¼ teaspoon of onion powder ¼ teaspoon of crushed red pepper flakes ¼ teaspoon of dried oregano

● ● ● ● ● ● ● ● ● ● ●

½ teaspoon of paprika 1 teaspoon of cumin 1 teaspoon of salt ¼ teaspoon of black pepper Taco toppings Black olives Cheese lettuce Taco sauce Sourcream tomatoes

Directions1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13.

Preheat oven to 375. Cut tortillas into 3-inch circles. Mix butter and cilantro in a small bowl. Brush tortillas circles with butter mixture. Place tortillas into muffin tin, (buttered side down) making sure the bottoms are flat. Bake for 10-12 minutes or until crisp. Let the tortillas cool in pan. Cook brown ground turkey. Mix together taco seasonings and add to ground meat. Add in ¼ cup of water if needed. When meat is done, drained put aside. Add in taco sauce, ground meat, lettuce, tomatoes, and cheese. Top with sour cream and an olive. 38 Serve.


Creamy Shrimp Dip Yield: 2 Cups Submitted by: Ihtesham Khan

Ingredients 1 package (8 ounces) cream cheese, softened 1/2 cup mayonnaise 4 green onions, chopped 1/2 teaspoon celery seed 1/2 teaspoon garlic powder 3 cans (4 ounces each) tiny shrimp, rinsed and drained Potato chips or crackers

Directions In a bowl, combine the first five ingredients; mix well. Stir in shrimp. Refrigerate until serving. Serve with chips or crackers. Yield: 2 cups.

39


Cornbread Yield: 8 Submitted by: John Downs

Ingredients ● ● ● ● ● ● ● ● ●

Cooking spray to grease pan ½ tsp salt ¼ cup of butter or margarine 1 cup milk 1 large egg 1 ¼ while, yellow or blue cornmeal 1 cup of all purpose flour ½ cup granulated sugar 1 Tbsp baking powder

Directions Step 1- Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9inch round cake pan with the cooking spray Step 2- In a 1-quart saucepan, heat the butter over low heat until melted Step 3- In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter. Step 4- Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.

40


Crab and Cheese Dip Yield: 8-10 Submitted By: Mrs. Grzymala

Ingredients ● ● ● ●

2 C shredded cheddar or other combo of cheese 1.5 C chopped onions 2C Mayo 2 C canned or artificial crab meat

Directions 1. 2. 3.

Mix all together in one bowl Bake in a casserole dish 350deg. 30 min

Serve with crackers and watch it disappear. ENJOY!

41


Soups

42


Index: Soups 44 45 46 47 48 49 50 51 52 53 54

43


Cheddar Broccoli Soup i

Yield: 4 Servings (300 cals. per serving) Submitted by: Luke Roben

Ingredients 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

1 Tablespoon of butter ½ onion chopped ¼ cup melted butter ¼ cup flower 2 cups milk 2 cups chicken stock 11/2 cups chopped broccoli 1 cup carrots 1 stalk celery 21/2 cups grated cheddar (sharp)

Directions 1.

Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.

2.

Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat; cook until flour loses its granular texture, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.

3.

Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until flour taste is gone and mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes.

4.

Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste 44


Chicken Tortilla Soup Yield: 4-6 servings Submitted by: Anthony Ward

Ingredients ● ● ● ● ● ● ● ● ● ● ● ● ● ●

2 tablespoons vegetable oil 1 small onion, diced 2 tablespoons minced garlic 2 jalapenos, finely diced 6 cups low-sodium chicken broth 1 (14.5-ounce) can fire roasted diced tomatoes 1 (14.5-ounce) can black beans, rinsed and drained 3 chicken breasts, boneless and skinless 2 limes, juiced, plus wedges for garnish Salt and freshly ground black pepper 1 cup roughly chopped fresh cilantro leaves 1 (8-inch) flour tortilla, grilled, cut into thin strips 1 avocado, pitted, sliced 1 cup shredded Monterrey cheese

Directions 1. 2. 3.

In a large sauce pan heat vegetable oil Add onions and cook for 2 minutes Once the onions have softened

45


T-Karp Veggie Soup Yield: 6-8 people Submitted by: Tyler Karpowicz

Ingredients ● ● ● ● ● ● ● ● ●

½, 15 oz box of orzo 2, 14.5 oz cans of chicken broth 1, 15 oz can of corn 2, 4 oz cans of whole sliced mushrooms 2 stalks of celery (chopped) 5 oz French cut matchstick cooking carrots 1 tsp of thyme 1 tsp of salt 1 tsp of pepper

Directions 1. 2. 3. 4. 5. 6.

First, cook orzo according to directions. Drain water in a separate large pot. Combine the chicken broth, corn, mushrooms, celery, carrots, and spices. Cook on medium heat for about 30-40 minutes. Add orzo and mix all ingredients together. Simmer for 5 more minutes.

46


Italian Wedding soup Yield: 4 Servings Submitted by: Molly Daly

Ingredients ● ● ● ● ● ● ● ● ● ●

1/2 pound extra-lean ground beef 1 egg, lightly beaten 2 tablespoons dry bread crumbs 1 tablespoon grated Parmesan cheese 1/2 teaspoon dried basil 1/2 teaspoon onion powder 2 cups thinly sliced escarole 5 3/4 cups chicken broth 1 cup uncooked orzo pasta 1/3 cup finely chopped carrot

Directions 1.

In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls.

2.

In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs. Return to boil, then reduce heat to medium Cook at slow boil for 10 minutes, or until pasta is al dente. Stir frequently to prevent sticking..

3. 4.

47


Chipotle Soup Yield: 1 gallon Submitted by: Taylor Maddy

Ingredients ● ● ● ● ● ● ● ● ● ● ●

4 chicken breast 1 Can of Kidney Beans 1 Can corn 1 Can of Tomatoes 1 whole tomato 1 container of Chicken broth 1 can of Regular beans I container of Tomato juice 1 Onion 1 Pepper A couple of leaves of Cilantro

Directions 1. 2. 3. 4. 5. 6. 7.

First cut the chicken up and place it into a pan with olive oil and cook it. Then put two cups of chicken broth into your pot with the tomato juice Next cut up the one whole onion, pepper and tomato After that add in a can of regular beans, Kidney beans, corn and tomatoes and put them all in the pot. Next, add all the ingredients together After let that simmer for 5- 10 minutes Finally, get a ladle and put it in a bowl, and on the top of it chop up some cilantro to put on the top of it, for a garnish.

48


Matzo ball soup Yield: 4 Submitted by: Mallory Kassman

Ingredients ● ● ● ● ● ●

4 eggs lightly beaten 4 tbsp of chicken fat 1 cup matzo meal 2 tsp salt ¼ cup of hot water 12 cups salted water

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12.

Mix together 4 eggs and 4 tbsp chicken fat Stir in the matzo meal and salt Add ¼ hot water Cover and refrigerate for 1 hour Form the matzo dough into size of walnuts Bring the salted water to a boil Add the matzo balls Cover and cook for 20 minutes Bring the chicken broth to a simmer Remove matzo balls from hot water Add the matzo balls to the simmering chicken broth And serve a few minutes later

49


Tomato soup Yield: 4 servings Submitted by: Aajhane Woods

Ingredients ● ● ● ● ● ● ● ●

4 c chopped tomatoes 2 c Chicken stock 1 t Salt ½ t Pepper 1 Onion sliced 4 whole cloves garlic 2 T butter 2 T flour

Directions 1. 2. 3. 4.

Add onions and garlic to a pan Stir until onions have softened Add tomatoes, chicken stock, salt, pepper, butter and flour Boil the ingredients

5. 6. 7.

Reduce heat to low until tomatoes and onions and garlic are soft. Transfer the food into blender and blend until smooth. Place soup into a bowl and serve it.

50


New England Clam Chowder Yield: 8 Servings ( 396 Calories Per Serving ) Submitted by: Chad Tomich

Ingredients ● ● ● ● ● ● ● ● ●

4 Slices Bacon, Sliced 1 ½ Cups Chopped Onion ½ Cups Water 4 Cups peeled and cubed Potatoes 1 ½ Cups salt Ground Black Pepper to taste 3 Cups half and half 3 Tablespoons Butter 2 (10 ounce) Cans Minced Clams

Directions 1. 2. 3. 4. 5. 6. 7.

Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender. Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.

51


French Onion Soup Yield: 4 to 6 servings Submitted by: Matthew Grossi

Ingredients ● ● ● ● ● ● ● ● ● ●

Four tablespoons unsalted butter 2 pounds yellow onion, sliced ¼ inch into half circles 1 teaspoon sugar 1 tablespoons all- purpose flour ½ cup dry sherry 3 cups Homemade Beef Stock 2 teaspoons chopped fresh thyme or ¾ teaspoon dried thyme Salt and freshly ground black pepper 1 small french baguette , sliced crosswise into ½ inch pieces 8 ounces Gruyere cheese, grated on large holes of box grater (about 3 cups)

Directions Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper. When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.Ladle the soup in bowls and float several of the Gruyere croutons on top.Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the 52 bread and melt the cheese


Homemade Chicken Soup Yield:10 Submitted by: Sean Jacobs

Ingredients ● ● ● ● ● ● ●

1 (3 pound) whole chicken 4 carrots, halved 4 stalks celery, halved 1 large onion, halved water to cover salt and pepper to taste 1 teaspoon chicken bouillon granules (optional)

Directions 1.

2.

Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often) Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop the carrots, celery and onion. Season the broth with salt, pepper and chicken bouillon to taste, if desired. Return the chicken, carrots, celery and onion to the pot, stir together, and serve.

53


Clam Chowder Yield: 12 servings Submitted by: Emily Lico

Ingredients ● ● ● ● ● ● ● ● ●

2 bacon slices -1 bay leaf 2 cups chopped onion -3 cups fat-free milk 1 ¼ cups chopped celery -½ cup all-purpose flour (about 2 ¼ ounces) 1 ½ teaspoon salt ½ teaspoon dried thyme 2 garlic cloves, minced 6 (6 ½-ounce) cans chopped clams, undrained 5 cups diced peeled baking potato (about 1 pound) 4 (8-ounce) bottles of clam juice

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12.

Cook bacon in oven over medium heat until crisp After remove bacon from pan, reserving 1 teaspoon drippings in pan Crumble bacon; set aside Add onion, celery, salt, thyme, and garlic to drippings in pan; cook 4 minutes or until vegetables are tender Drain clams, reserving liquid Add clam liquid, potato, clam juice, and bay leaf to pan; bring to a boil Reduce heat, and simmer 15 minutes or until potato is tender. Discard bay leaf Combine milk and flour, stirring with a whisk until smooth Add flour mixture to pan; bring to a boil Cook 12 minutes or until thick, stirring constantly Add clams; cook 2 minutes Sprinkle bacon 54


Slow Cooker Chicken and Wild Rice Soup Yield: serves 8 Submitted By: Miss Savage

Ingredients ● ● ● ● ● ● ● ● ● ● ●

1 medium onion 3 carrots, peeled and chopped 3 stalks celery, chopped 2 cloves garlic, finely chopped 1 cup uncooked wild rice, rinsed and drained 2 bay leaves ½ teaspoon dried thyme Salt and black pepper, to taste 4 boneless chicken breasts (about 2 pounds) 10 cups of low-sodium chicken broth ¼ cup chopped fresh parsley

Directions 1. 2. 3. 4. 5. 6. 7.

In a 6 quart slow cooker, combine onions, carrots, celery, garlic, wild rice, bay leaves, thyme, salt, and pepper. Top with chicken breasts. Add the chicken broth. Place the lid on the slow cooker and cook on low heat setting for 6 ½ hours or on high heat setting about 3 ½ hours. Carefully remove chicken and shred with two forks. Return to the slow cooker and stir. Remove the bay leaves. Add the parsley and season with additional salt and pepper, to taste.

55


Main Entrees

56


Index: Main Entrees

57


Index: Main Entrees, cont.

58


How to Stir-Fry Chicken Yield: 4 Submitted by: Nick Virga Ingredients ●

1 pound boneless, skinless, chicken breasts or thighs, cut into ¼-inch thick bized-sized slices

Vegetables ● ● ●

1 cup sugar snap peas, strings removed 1 cup cubed red bell pepper ½ cup whole roasted cashews

Aromatics ● ●

2 tablespoons minced ginger ¼ teaspoon red pepper flakes

For the Marinade ● ● ● ● ●

1 tablespoon minced garlic 1 ½ teaspoons cornstarch 2 teaspoons soy sauce, divided 1 teaspoons plus 2 tablespoons Shao Hsing rice wine or dry sherry, divided ¾ teaspoon salt

For the sauce ● ●

¼ cup chicken broth 2 tablespoons grapeseed, canola, or peanut or vegetable oil

Directions ● ● ● ● ●

Cut up the Ingredients Marinate the chicken Make the sauce Prepare your workspace Heat the wok or saute pan

● ● ● ● ● ● ● ● 59 ●

Prepare the wok or saute pan off the heat and add oil Add the aromatics Add the chicken Set a timer for 4 minutes Let chicken sear for 1 minute Stir-fry the chicken for 1 minute Add the vegetables Add salt and stir-fry for 1 minute Add the sauce and stir-fry for 1 minute


MEATLOAF Yield:8 Servings Submitted by: Liam Cummings

Ingredients: ● ● ● ● ● ●

1 ½ pounds ground beef 1 egg 1 onion, chopped 1 cup milk 1 cup dried bread crumbs Salt and pepper

● ● ●

2 tbsp brown sugar 2 tbsp of prepared mustard ⅓ cup ketchup

Directions 1. 2.

3. 4.

Preheat oven to 350 degrees F In a large bowl, combine the beef, egg, onion, milk, and bread OR cracker crumbs. Season with salt and pepper to taste and place a lightly greased 5 by 9 inch loaf pan OR, form into a loaf and place on a lightly greased 9 by 13 inch baking dish. In a separate bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over meatloaf. Bake at 350 degrees F for 1 hour.

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Smoky Pork Sliders with Homemade BBQ Sauce Yield: 4 Submitted by: Matt Larkin

Ingredients ● ● ● ● ● ● ● ● ● ● ● ● ● ● ●

4 rashers of rindless smoked back bacon, finely chopped Olive oil, for frying 1 banana shallot, peeled and finely chopped 1 tsp smoked paprika 500g minced pork FOR BBQ SAUCE Olive oil, for frying 1 small onion, peeled and finely diced 2–3 garlic cloves, finely chopped Sea salt and freshly ground black pepper 1 tbsp brown sugar 1 tsp smoked paprika 1 tbsp cider vinegar 2 tsp Worcestershire sauce 6 tbsp tomato ketchup

Directions 1.

First make the barbecue sauce. Heat the oil in a frying pan, add the onion and garlic with some seasoning and the sugar, and fry for 5 minutes until softened. Add the paprika and stir to combine. Cook for 10–15 minutes until the onion is caramelising, then add the vinegar and let it cook out for a couple of minutes. Add the Worcestershire sauce and tomato ketchup, mix well and continue to cook for about 8 minutes until the sauce has reduced to a dropping consistency. Taste and adjust the seasoning as necessary. Remove from the heat and set aside. 2. While the barbecue sauce is reducing, start preparing the burger mince. Fry the bacon in an oiled pan for about 5 minutes until almost cooked through. Add the shallot and continue to cook for 5 minutes until the shallot is tender and the bacon crisp. Sprinkle in the smoked paprika and mix well. Continue to cook for 1–2 minutes, then remove from the heat, draining off any excess fat on kitchen paper. 3. Season the minced pork and mix well with the cooked shallots and bacon. Shape into balls the size of golf balls and flatten into patties. 4. Heat large, heavy-based frying pan with a little oil Season the patties and cook them for 1–2 minutes on each side, basting with the juices until cooked through and coloured. Turn off the heat and leave them to rest in the pan. Top each patty with a slice of cheese, allowing it to melt slightly. 5.Assemble your sliders on mini buns, layered with the barbecue sauce, lettuce and slices of tomato. Any remaining barbecue sauce will keep in the fridge very well. Serve immediately. 61


Cheese Pizza Yield: 4 Submitted by: Joe Vanderborgh 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11.

1⁄4ounce

dry yeast 1 cup water, lukewarm 1 teaspoon sugar 3 cups bread flour 1⁄2 teaspoon salt 1 tablespoon olive oil 1⁄2 cup tomato puree 2 tablespoons tomato paste 1 garlic clove, minced 1 tablespoon fresh basil, chopped 4 ounces fresh mozzarella cheese

Directions ● ●

● ●

Dough:. In a glass or plastic bowl, combine yeast, water, and sugar (the water can just be water from the tap, make sure it's below 100°F). Stir to dissolve the yeast and let the yeast "bloom" for 15 minutes. Stir in 1 cup flour, add salt, and then stir in another cup of flour (the remaining cup of flour will be your "bench" flour and added flour). Dump mixture onto kneading board and work in last cup of flour, kneading until dough is soft and elastic, but not sticky. Form dough into a ball. In another bowl, pour in the 1 tbsp olive oil and spread around. Coat ball of dough with oil and cover bowl with a damp towel and let dough rise for 40 minutes. Punch down dough and knead on board about 2 minutes. Dough is now ready to spread in the pan. To avoid sticking of crust, lightly spray pizza pan with olive oil or vegetable oil spray and then work dough to pan (or use free form pan) - this dough is enough for 1 14-in pizza with a thin bottom crust and enough dough around the edge to munch. Sauce:. Combine pureed tomatoes, tomato paste, minced garlic, and basil.

● ●

Spread onto prepared pizza dough. Top with sliced mozzarella cheese and bake at 500°F for 11-13 minutes.

● ● ● ● ● ● ●

62


Grilled Salmon Yield: 6 Servings Submitted by: Jack Dunn

Ingredients ● ● ● ● ● ● ● ●

Lemon Pepper to Taste Garlic Pepper to Taste Salt to Taste 1 1/2 pounds salmon fillets ⅓ Soy Sauce ⅓ Cup BRown Sugar ⅓ Water ¼ Vegetable Sauce

Directions 1. 2.

3. 4.

Season salmon fillets with lemon pepper, garlic powder, and salt. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours. Preheat grill for medium heat. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

63


Spaghetti and meatballs Yield: 6 servings Submitted by: Shaun Gibbons Ingredients 1/2 pound ground veal 1/2 pound ground pork 1 pound ground beef 1 cup fresh white breadcrumbs (4 slices, crusts removed) 1/4 cup seasoned dry bread crumbs 2 tablespoons chopped fresh flat-leaf parsley 1/2 cup freshly grated Parmesan cheese 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon ground nutmeg 1 extra-large egg, beaten Vegetable oil Olive oil

1 tablespoon good olive oil 1 cup chopped yellow onion (1 onion) 1 1/2 teaspoons minced garlic 1/2 cup good red wine, such as Chianti 1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped 1 tablespoon chopped fresh flat-leaf parsley 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper

Directions Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs. Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan. For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.

64


Linguine & white clam sauce Yield: 4 Submitted by:

Angelina Salemi

Ingredients 8 ounces uncooked linguine 3 garlic cloves, minced (optional)

2 teaspoons fresh lemon juice 1 tablespoon butter or margarine

2 tablespoons olive oil

½ cup chopped fresh parsley

1 (8-ounce) bottle clam juice

½ cup dry white wine

½ teaspoon dried crushed red pepper 3 (6.5-ounce) cans chopped clams, drained

Directions -Sauté garlic in hot oil in a large skillet over medium-high heat 1 to 2 minutes. -Add clam juice and crushed red pepper; bring to a boil, reduce heat, and simmer 5 minutes. -Stir in clams and next 4 ingredients; simmer 3 minutes. -Toss with pasta and, if desired, 1 tablespoon butter. Serve immediately.

65


Chicken Parmesan Yield: 4 servings Submitted by: Hailey Votino

Ingredients ● ● ● ● ● ● ● ● ● ●

Cooking spray 4 thin chicken cutlets Salt 2 large egg whites 6 tablespoons dry italian bread crumbs 2 tablespoons grated parmesan 3 tablespoons all-purpose flour 4-5 teaspoons olive oil

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13.

Preheat the oven to 425 degrees fahrenheit Spray a 9 by 13 inch baking dish with cooking spray Sprinkle the cutlets lightly with salt Lightly beat the egg whites in a medium bowl Combine the breadcrumbs and parmesan on a sheet of wax paper Spread flour on another sheet of wax paper Working with 1 piece of chicken at a time, dip both sides into the flour, shake off excess flour Dip each piece into the the egg whites, shake off excess, and then press both sides into breadcrumbs Heat the oil in a large nonstick skillet over medium-high heat Add chicken and cook until brown (3-4) minutes Layer chicken in 1 layer in the baking dish Spoon sauce over the chicken then sprinkle with cheese Bake, covered loosely with aluminum foil until cheese is melted and sauce is bubbly, about 12-15 minutes 66


Fish tacos Yield: 4 Servings Submitted by:

Ryan Noone

Ingredients ● 1/2 red onion, thinly sliced ● About 1 1/2 cups red wine vinegar ● 1/4 cup olive oil ● 1 1/2 teaspoons ancho chile powder ● 1 1/2 teaspoons dried oregano ● 1/2 teaspoon ground cumin ● 1/4 cup lightly packed fresh cilantro leaves, chopped, plus more for garnish ● 2 limes, cut into quarters

● ●

● ● ● ●

1 jalapeño, stemmed and chopped 1 pound flaky white fish (such as mahi mahi or cod), cut into 4 pieces Salt 8 fresh corn tortillas Mexican crema, homemade or store-bought Fresh Tomato Salsa

Directions 1.

Marinate the Onion Put the onion in a small bowl and pour in enough red wine vinegar to cover well. Set aside for at least 30 minutes or up to several weeks. 2. Marinate the Fish Pour the olive oil into a small bowl and add the ancho chile powder, oregano, cumin, chopped cilantro, and jalapeño. Mix well. Place the fish on a dish and pour the marinade over it, making sure to coat the fish well on both sides. Allow to marinate for 20 minutes. 3. Cook the Fish Heat a nonstick sauté pan over medium-high heat. Remove the fish from the marinade and place in the hot pan (there is no need to add more oil). Season the fish with salt. Cook the fish for 4 minutes undisturbed, then turn over, and cook for another 2 minutes. Remove the pan from the heat and flake the fish into the pan with a fork, making sure to mix in all the marinade that has stuck to the bottom of the pan. Check for seasoning and add more salt if necessary. Set aside. 4. Heat the Tortillas Place four of the tortillas on a plate and sandwich them between two slightly dampened sheets of paper towel. Microwave on high for 45 seconds. Place the warm tortillas in a towel-lined basket or plate and cover. Repeat with the remaining tortillas. 5. Assemble and Serve To assemble the tacos, place a heaping spoonful of the marinated flaked fish onto the center of a tortilla. Top with the marinated onions. Serve accompanied by Mexican crema and salsa. 67 Garnish with lime wedges and cilantro sprigs.


Rib-Eye Steak Yield: 1 to 2 Servings Submitted by: Barry O’Brien

Ingredients ● ● ●

Directions

68


Mushroom & Poblano Pepper Quesadillas

Yield: 2 Servings Submitted by: Matthew Aracri Ingredients

● ● ● ● ●

4 Corn Tortillas 4 Ounces of Monterey Jack Cheese 6 Ounces Mixed Mushrooms 3 Radishes 2 Ounces Baby Kale

● ● ● ● ●

1 Avocado 1 Lime 1 Poblano Pepper 1 Bunch Cilantro 1 Tablespoon Mexican Spice Blend (Garlic Powder, Ancho Chile Powder, Smoked Paprika, Ground Cumin, Whole Mexican Oregano)

Directions

1.

Prepare the Ingredients: Preheat the oven to 475°F. Wash and dry the fresh produce. Stack the tortillas; cover with a damp paper towel. Thinly slice the cremini mushrooms; tear the oyster and maitake mushrooms into bite-sized pieces. Small dice the radishes. Pick the cilantro leaves off the stems; discard the stems. Grate the cheese. Quarter the lime. Pit, peel and small dice the avocado; toss with the juice of 1 lime wedge. Halve the poblano pepper lengthwise; remove and discard the stem, ribs and seeds, then thoroughly wash your hands.

2.

Roast & chop the Poblano Pepper: Place the poblano pepper on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single layer, cut sides down, and roast 18 to 20 minutes, or until slightly charred and tender. Remove from the oven and transfer to a cutting board. When cool enough to handle, finely chop the roasted poblano pepper.

3.

Cook the Mushrooms: While the poblano pepper roasted, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the mixed mushrooms and cook, stirring occasionally, 6 to 8 minutes, or until browned and crispy. Add the spice blend and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until fragrant. Transfer to a medium bowl; immediately season with salt and pepper. Wipe out the pan.

4.

Cook the Kale: While the poblano pepper continues to roast, in the pan used to cook the mushrooms, heat 2 teaspoons of olive oil on medium-high until hot. Add the kale; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Transfer to the bowl of cooked mushrooms. Wipe out the pan.

5.

Assemble the Quesadillas: To make the filling, to the bowl of cooked mushrooms and kale, add as much of the chopped poblano pepper as you’d like, depending on how spicy you’d like the dish to be. Stir to thoroughly combine; season with salt and pepper to taste. Place the tortillas on a clean, dry work surface. Divide half the cheese between 2 of the tortillas; top with the filling, then the remaining cheese. Complete the quesadillas with the remaining tortillas.

6.

Finish & Plate your dish: In the pan used to cook the kale, heat 2 teaspoons of olive oil on medium-high until hot. Add the quesadillas and cook 2 to 4 minutes per side, or until the tortillas are crispy and the cheese has melted. Divide between 2 plates. While the quesadillas cook, in a bowl, combine the avocado, radishes and the juice of the remaining lime wedges. Drizzle with olive oil; season with salt 69 and pepper to taste. Top the cooked quesadillas with the avocado-radish salsa. Garnish with the cilantro. Enjoy!


Penne alla Vodka Yield: 4 to 6 servings Submitted by: Sadie Borruso

Ingredients ● ● ● ● ● ● ● ● ● ● ● ●

1 pound penne 3 cloves garlic 1 whole medium onion 3 tablespoons butter 2 tablespoons olive oil 1 cup vodka One 14-ounce can tomato puree or tomato sauce 1 cup heavy cream 1 generous pinch red pepper flakes, plus more if needed 1/4 to 1/2 teaspoon salt Freshly ground black pepper Grated Parmesan, for serving

Directions Cook the pasta according to package directions.

Saute the garlic and onions in 2 tablespoons butter and the olive oil in a saucepan over medium heat until soft. Pour in the vodka, being careful if your stove has an open flame (remove the pan from the heat before adding). Cook and reduce for 2 to 3 minutes, then pour in the tomato puree. Stir the mixture until it's thoroughly combined, then reduce the heat to low. Pour in the heavy cream. Stir to combine, then turn heat to the lowest simmer possible. Sprinkle in the red pepper flakes and add salt and pepper to taste. Finally, stir in the remaining 1 tablespoon butter. Pour the drained pasta into the sauce and toss to 70 combine. Sprinkle on the Parmesan, then sprinkle on more red pepper flakes if desired.


Pepperoni Pizza Yield: 6 Servings Submitted by: Sean Giordano

Ingredients ●

● ● ●

1 cup tomato-and-basil pasta sauce 1 (10-oz.) package prebaked whole wheat thin Italian pizza crust 1/4 cup turkey pepperoni slices (about 24) 1 1/2 cups (6 oz.) part-skim mozzarella cheese

Directions 1.

Spoon tomato-and-basil pasta sauce evenly over crust, leaving a 1-inch border around edges. Top with half of pepperoni slices. Sprinkle with cheese. Top with remaining pepperoni.

2. Bake pizza at 450° directly on oven rack 11 to 12 minutes or until crust is golden and cheese is melted. Cut into 6 slices. Serve immediately

71


Salisbury Steak Yield:4 servings Submitted by:Meghan Filosa

Ingredients ● ● ● ● ● ● ● ● ● ● ●

1 pound lean ground beef 1/3 cup dry bread crumbs 1/4 cup chopped onions 1 egg, beaten 1 teaspoon salt 1/4 teaspoon ground black pepper 2 cups of beef broth 1 large onion, thinly sliced 1 cup sliced mushrooms 3 tablespoons cornstarch 3 tablespoons water

Directions 1.

Combine ground beef, bread crumbs, chopped onion, egg, salt, and black pepper in a bowl until evenly mixed. Shape beef mixture into 4 patties, about 3/4 inch thick.

2.

Fry patties in a large skillet over medium heat until browned on both sides, about 10 minutes. Add beef broth, onion, and mushrooms; bring to a boil. Reduce heat to low, cover, and simmer until patties are no longer pink in the center, about 10 minutes more. Transfer patties to a platter and keep warm.

3.

Bring onion mixture to a boil. Mix cornstarch and water in a small bowl; stir into onion mixture. Cook and stir until onion gravy is thickened, about 1 minute. Pour over patties to serve. 72


Spicy Turkey Chili Yield: 8 Servings Submitted by: Sydney Muly

Ingredients ● ● ● ● ● ● ●

2(5 ounce) cans of drained turkey meat 2(15 ounce) cans of kidney beans 2(14.5 ounce) cans of Italian style stewed tomatoes 2(1.25 ounce) packages of Chili seasoning mixed 1(4 ounce) can of green chili peppers 1(8 ounce) can of sliced tomatoes 1 diced onion

Directions Prep Time: 10 minutes 1. 2. 3.

In a slow cooker, combine turkey, beans, tomatoes, chili seasoning, chili peppers, tomato sauce, onion, and water. Cook on low for 3 to 4 hours. Serve hot.

73


Margherita Pizza Yield: 2 pizzas Submitted by: Catherine Doyle Ingredients 3 ¾ cups flour

3 tablespoons olive oil

1 ½ teaspoons salt

1 tablespoon sugar

1 ⅓ cups warm water

1 packet of yeast

Js v

Directions Pizza Dough: 1. 2. 3. 4. 5.

Whisk 3 ¾ cups flour and 1 ½ teaspoons salt Make a well and add 1 ⅓ cups of warm water, 1 tablespoon of sugar, and 1 packet of yeast. When foamy, mix in 3 tablespoons olive oil; knead until smooth, 5 minutes Brush with olive oil, cover in a bowl and let rise until doubled, about 1 hour and 30 minutes. Divide into two 1 pound balls (Use one ball per recipe)

Pizza: 1. 2. 3. 4. 5. 6.

Stretch dough into two thin 9-inch rounds Top each with ½ cups of crushed tomatoes, dried oregano, salt, pepper, and olive oil Bake until golden brown Sprinkle with ½ pound diced mozzarella, torn basil, and salt. Bake until cheese melts 74 Serve warm


Chicken and Cheese Crêpes Yield: Submitted by:

Ingredients ● ● ● ● ● ● ● ●

1 Tbsp. of butter 3 eggs 1 cup of flour 1 Tbsp. of sugar ½ tsp. of salt 1 ½ cups of milk Mexican cheese (optional) Grilled chicken cubes (optional)

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Mix the butter, eggs, flour, sugar, salt, and milk together in that precise order. When a smooth, consistent batter is formed, place over the stove on Medium-Low. When a golden crust appears on the edges of the batter (after about 3 minutes on the stove), flip the crêpe over and keep on the stove for another 3 minutes. Turn the stove off and put the crêpe onto a large plate. Wait 10 minutes. Place the Mexican cheese (optional) and the grilled chicken cubes (optional) in the center of the crêpe. Heat up the crêpe in a microwave oven (30-60 seconds) or in a conventional oven (2-3 minutes) until the cheese melts. Allow the crêpe to cool for 7-10 minutes. Enjoy!

75


Steak Yield:6 Servings Submitted by:Matthew Malone

Ingredients ● ● ● ● ● ● ●

2 (12-ounce) lean, grass-fed New York strip steaks 1 teaspoon kosher salt 3/4 teaspoon black pepper 1 tablespoon olive oil 2 tablespoons butter 2 thyme sprigs 2 garlic cloves, crushed

Directions 1. Let steaks stand 30 minutes at room temperature. 2. Sprinkle salt and pepper evenly over steaks. Heat a large cast-iron skillet over high heat. Add oil to pan; swirl to coat. Add steaks to pan; cook 3 minutes on each side or until browned. Reduce heat to medium-low; add butter, thyme, and garlic to pan. Carefully grasp pan handle using an oven mitt or folded dish towel. Tilt pan toward you so butter pools; cook 1 1/2 minutes, basting steaks with butter constantly. Remove steaks from pan; cover loosely with foil. Let stand 10 minutes. Reserve butter mixture. 3. Cut steak diagonally across grain into thin slices. Discard thyme and garlic; spoon reserved butter mixture over steak.

76


Sloppy joe Yield: 6 Submitted by: Vincent Fuori

Ingredients ● ● ● ● ● ● ●

1 pound lean ground beef 1/4 cup chopped onion 1/4 cup chopped green bell pepper 1/2 teaspoon garlic powder 1 teaspoon prepared yellow mustard 3/4 cup ketchup 3 teaspoons brown sugar

Directions 1. 2. 3.

In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

77


Coconut Shrimp Yield: 6 Submitted by: Jake Maha Ingredients ● ● ● ● ●

1 egg 1/2 cup all-purpose flour 2/3 cup beer 1 1/2 teaspoons baking powder 1/4 cup all-purpose flour

● ● ●

2 cups flaked coconut 24 shrimp (cooked) 3 cups oil for frying

Directions Prep Time: 10 mins Cook Time: 20 mins Ready In: 1 hr 1.

In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.

2.

Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.

3.

Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

78


Chicken Cordon Bleu Yield: 4 Servings Submitted by: Colin Unger

Ingredients 4 boneless skinless chicken breast (about 1 1/4 lb) 2 teaspoons Dijon mustard 4 teaspoons chopped fresh chives 4 very thin slices lean cooked ham (about 3/4 oz each) 4 very thin slices reduced-fat Swiss cheese (about 3/4 oz each) 1 egg white 1 tablespoon water ⅓ cup finely crushed corn flakes or bran flakes cereal ¼ teaspoon paprika

Directions 1.

2.

3.

Heat oven to 375°F. Spray 8-inch square (2 quart) glass baking dish with cooking spray. Between sheets of plastic wrap or waxed paper, flatten each chicken breast to 1/4-inch thickness. Spread each chicken breast with 1/2 teaspoon mustard; sprinkle with 1 teaspoon chives. Cut ham and cheese slices to fit chicken. Top each chicken breast with ham and cheese slice. Roll up, tucking ends inside. In shallow bowl, combine egg white and water; beat slightly. Place cereal crumbs in shallow dish. Coat chicken rolls with egg white mixture; roll in crumbs. Place in baking dish; sprinkle with paprika. Bake 25 to 30 minutes, or until chicken is no longer pink in center. 79


Shepherd's Pie Yield: 6 to 8 Submitted by: Connor Cutolo

Ingredients For the Filing

● ● ●

3 Tbs. Olive oil 2 medium onions(10 oz. total), finely chopped Salt and freshly ground black pepper

For the Toppings -3 lb. Russet potatoes,peeled and cut into 2 inch chunks

● ● ● ● ● ● ● ● ●

Directions

80


Brown Sugar Meatloaf Yield: 8 servings Submitted by: Tyler Schneider

Ingredients ● ● ● ● ● ● ● ● ● ●

½ c Brown sugar ½ c Ketchup 1 ½ lbs. Ground Beef ¾ c Milk 1 ½ t Salt ¼ t Ground Black Pepper 1 small onion chopped 2 Eggs ¼ t Ground Ginger ¾ c Crushed Saltine Cracker Crumbs

Directions 1. 2. 3. 4.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan. Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup. Bake in preheated oven for 1 hour or until juices are clear.

81


THAI-Style Basil Shrimp w/ Basil Coconut Rice Yield: 4-6 Submitted by: Alex Maksimiak

Ingredients ● ● ● ● ● ● ● ● ●

¼ Fresh Lime Juice 2- ¼ Vegetable Oil 3 TableSpoons of Thai red curry paste 2 Tablespoons of fish sauce 3 Cloves of grated garlic ½ pounds of large shrimp peeled and deveined 1 -13.5 ounce can unsweetened coconut milk 2 cups of fresh basil leaves 1 ½ cups of jasmine rice with 4 scallions

Directions 1. 2. 3.

Whisk lime juice, vegetable oil, curry paste, fish sauce and garlic in a large bowl. Add Shrimp, Toss. Refrigerate 30 minutes. Thread Shrimp onto skewers . Preheat Grill to medium. Puree the coconut milk and basil and Jalapeno in a blender. Add Scallion with little oil in a pan until soft. Add the rice, half a cup of water, the coconut puree and half teaspoon of salt. Bring to a simmer. Cover and cook until rice is tender.15 minutes. KEEP COVERED. Grill the Shrimp on Skewers 23minutes per side. Fluff the rice with a fork, stir in some scallions. Serve Shrimp with the rice.

82


Buffalo Chicken Wings Yield: 6 Servings Submitted by: Aidan Walsh

Ingredients ● ● ●

2 1/2 lbs. chicken wing pieces 1/2 cup Frank’s RedHot® Original Cayenne Pepper Sauce 1/3 cup butter,melted

Directions 1. 2. 3.

Bake wings in foil-lined pan at 450 °F for 30 min until crispy, turning once. Combine Frank's RedHot Sauce and butter in bowl. Toss wings in sauce to coat completely, serve with blue cheese dressing and celery sticks.

83


Jambalaya Yield: 6-8 Submitted by: Aidan Jansen Ingredients ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ●

3 Tbsp. olive oil 2 ribs celery, chopped 12 scallops 1 white onion, diced 1 small red bell pepper, cored and diced 1-2 jalapeno peppers, seeded and finely chopped (*more/less to taste, see note below) 4 cloves garlic, minced 2 boneless skinless chicken breasts, cut into bite-sized pieces 1 lb. andouille sausage, thinly sliced into rounds 2 cups chicken or beef 1 (14 oz.) can crushed tomatoes 1 1/2 cups uncooked white or brown rice 2 Tbsp. Cajun or Creole seasoning (**more/less to taste, see note below) 1 bay leaf 1 tsp. thyme, crushed 1/4 tsp. cayenne pepper 1 lb. raw shrimp, peeled and deveined (optional) 1 cup thinly-sliced okra salt and pepper (optional garnishes: chopped fresh parsley, thinly-sliced green onions) (For extra spice I prefer Tabasco)

Directions 1.

Heat 2 tablespoons. olive oil in a large saute pot over medium-high heat. Add celery, onion, bell pepper and garlic. Saute for about 5 minutes, stirring occasionally, until the vegetables are soft and mostly cooked. Add the remaining tablespoon of olive oil, chicken and sausage, and stir to combine. Continue sauteing for an additional 5 minutes, or until the chicken is no longer pink and mostly cooked.

2.

Add the chicken stock, tomatoes, rice, Cajun spice, bay leaf, thyme, and cayenne, and stir to combine. Reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is cooked, stirring occasionally. (Don't forget to stir, or the rice may burn on the bottom of the pan.)

3.

Once the rice is tender, add in the shrimp and okra and stir to combine. Let the mixture continue to simmer, stirring occasionally, until the shrimp are cooked and pink. Remove bay leaf and season the jambalaya with salt and pepper.

4.

*If you like spicy jambalaya, I recommend adding 2 jalapenos with their seeds in. If you like it mild, I'd go with just 1 seeded jalapeno. Or you can go somewhere in between, and always add extra hot sauce at the end if it's too mild.

84


Fish and Chips Yield: 4 servings Submitted by: Eric Antos

Ingredients 4 large potatoes, peeled and cut into strips ● ● ● ● ● ● ● ●

1 cup all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon ground black pepper 1 cup milk 1 egg 1 quart vegetable oil for frying 1 1/2 pounds cod fillets

Directions 1.

Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.

2.

Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).

3.

Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.

4.

Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels.

5.

Fry the potatoes again for 1 to 2 minutes for added crispness.

85


Chicken Fingers Yield: 4-6 Submitted by:

Patrick Hession

Ingredients ● ● ● ● ● ●

¼ cup of flour 1 egg 1 tablespoon of water 1 cup of breadcrumbs ½ cup of parmesan cheese 1 package of chicken breast tenders

Directions 1. Heat oven to 425°F. Line cookie sheet with foil; spray with cooking spray. 2.In shallow dish, place flour. In another shallow dish, beat egg and water. In third shallow dish, mix bread crumbs and cheese. Coat chicken with flour; dip into egg mixture, then coat with bread crumb mixture. Place on cookie sheet. 3. Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and coating is golden brown. Serve with dipping sauce.

86


Lasagna Yield: serves 10-12 Submitted by: Dan Graygor

Ingredients ● ● ● ● ● ● ● ● ● ● ●

2-28oz crushed tomatoes 1-6oz can tomato paste 3Tbs olive oil 2-3 cloves garlic Salt; to taste Pepper; to taste Hand full of fresh basil 2 16 oz boxes uncooked lasagna noodles 32oz whole milk ricotta 2lb fresh mozzarella Cooking spray

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12.

Make marinara sauce by sauteing garlic in olive oil for 1 minute. Add crushed tomatoes and paste Cook for 1 hour Add salt and pepper to taste, and fresh basil When sauce is done cooking place a large pot of water on stove to boil Add uncooked noodles to water and cook according to package Drain noodles well, and rinse with cold water Spray large baking pan with cooking spray. Start layering noodles in pan. Add dollops of ricotta and mozzarella then a layer of sauce Repeat this same layer until all noodles and cheese are gone Bake at 350 for 45 minutes or until hot and bubbly 87 Serve with crusty italian bread


Ground Beef Tacos Yield: 12 tacos Submitted by: Avital Apelbaum

Ingredients ● ● ● ● ● ● ●

18 medium taco shells 2 pounds lean ground beef 1 bottle ketchup 8 package shredder cheese 1large tomato diced 1 iceberg lettuce shredded

Directions 1. 2. 3. 4.

Preheat oven to 375 degrees F Warm taco shells for 5 minutes on the center of the rack in preheated oven. In a medium skillet over medium high heat, brown the beef. Halfway through browning, add ketchup. Stir well Spoon the meat mixture into the warm taco shells and top with cheddar cheese. Return the filled taco shells to the preheated oven baked until cheese is melted. Top each taco with a little tomato and lettuce.

88


Chicken Enchiladas Yield: 6 Submitted by: Samantha Kohn

Ingredients ● ● ● ● ● ● ● ● ● ● ● ● ●

12 corn tortillas Vegetable oil 3 cooked boneless skinless chicken breast halves, shredded 10 oz. shredded Monterey Jack cheese ¾ cup diced onion ¼ butter ¼ cup all-purpose flour 2 cups chicken broth 1 cup sour cream 1 4 ounce can chopped green chilies, drained 2 ounces of shredded Monterey Jack cheese ½ cup chopped green onions ½ cup chopped fresh cilantro

Directions 1. 2.

3. 4.

5.

Preheat oven to 375 degrees F Heat 2 tablespoons of oil in a skillet over medium-high heat. Fry tortillas (one at a time) for 5 seconds on each side to soften and make them pliable add more oil to pan as needed, Drain between layers of paper towel and keep warm. Divide chicken, 10 ounces of monterey jack cheese, and onion among the 12 tortillas. Roll up each tortilla and place seam side down in a greased baking pan. Melt the butter in a saucepan over medium heat.Add the flour and whisk until mixture begins to boil.Slowly add the broth ,stirring with a whisk until thickened. Mix in the sour cream and choles, heat thoroughly but do not boil, stirring occasionally .Pour mixture over the enchiladas. Bake in pre-heated oven for 20 min. until heated through . Top with remaining Monterey jack cheese and bake for 5 more mion. Garnish with chopped green onions and cilantro.

89


Chicken cutlets Yield:3 Submitted by: Mark Radzewsky

Ingredients 3 large eggs Coarse salt 1/3 cup all-purpose flour 3 1/2 cups fresh breadcrumbs 1 cup vegetable oil 8 thin chicken cutlets (about 1 1/2 pounds total) Lemon wedges, for serving (optional)

Directions Brine chicken cutlets in salt water for one hour. Remove and pat with towel until dry.

2. In a medium bowl, crack and beat the eggs. Add 1 tablespoon of the Parmesan to eggs.

3. In a separate bowl, add parsley, salt, pepper, and flour to breadcrumbs. Dip each chicken cutlet in the egg mixture, let excess egg wash drip off, then dredge in the breadcrumb mixture. Flip each piece until cutlet is fully covered in breadcrumbs.

4. Preheat the oven to 400 degrees F. Place chicken cutlets into well-oiled baking pan. Drizzle with remaining olive oil and bake until golden brown.

90


Good Buffalo Chicken Pasta Yield: Serves 4-6 Submitted By: Mr. Goodman

Ingredients ● ● ● ● ● ● ●

1 lb. chicken breast, chopped 1 can of cream of chicken soup 1 cup Frank’s Hot Sauce 1½ cups shredded Mozzarella ½ cup blue cheese dressing 1 cup sour cream 3 cups penne pasta

Directions 1. 2. 3. 4. 5. 6.

Season chicken with salt and pepper and put in slow cooker. Stir together soup, dressing, hot sauce and add into slow cooker. Cook on LOW 4-6 hours Stir in cheese and sour cream. Boil pasta according to package instructions, drain well and add to the chicken sauce mixture. Stir well and serve.

91


Slow Cooker Pulled Pork Tacos Yield: 8-10 Submitted By: Miss Nintzel

Ingredients ● ● ● ● ● ● ● ● ● ●

3 ½ lbs pork shoulder, cut in half 3 tablespoons paprika 3 tablespoons olive oil 2 tablespoons black pepper 1 tablespoon salt 1 teaspoon garlic powder 1 teaspoon cayenne pepper ¼ cup red wine vinegar 1 onion, peeled and sliced 1 sliced jalapeño (optional)

Directions 1. 2. 3. 4. 5.

Mix all dry spices together in a bowl. Add olive oil, red wine vinegar and onion to bottom of slow cooker.. Rub pork with spices. Cook on low for 8 hours. Shred pork. Enjoy in a warm corn tortilla with sour cream and fresh cilantro!

92


Spicy Moroccan Chicken Yield: 8 servings Submitted By: Mrs. L. S. Davis

Ingredients ● ● ● ● ● ● ● ● ●

2 Tbsp. cinnamon 3 garlic cloves, crushed 2 Tbsp. cumin 1 lge. can chopped tomatoes 2 Tbsp. coriander 2 c. canned chick peas, rinsed ½ tsp. cayenne 1 can pitted olives, halved ½ tsp. salt ½ c. raisins 2 Tbsp. olive oil 2 Tbsp. honey 1.5 lb. boneless, skinless chicken, cut into bite-sized pieces 1 c. chicken broth 1 bay leaf 1 tsp. ginger 1 Tbsp. cinnamon ■ ½ lemon, seeded, cut into wedges

Directions 1. 2. 3. 4.

Place first five ingredients into large plastic bag; mix well. Add chicken; shake to coat. Saute chicken in oil in large skillet until browned, turning once. Remove to slow cooker. Add chicken broth, ginger, and garlic to skillet. Saute 5 min. Dump into slow cooker. Add all remaining ingredients to slow cooker. Stir. Cook on low 6 hours or high 3 hours (or cook on auto-shift). Serve with pita bread.

93


Baked Cod with Vegetables Yield: 4 servings Submitted By: Mrs. Cacciatore

Ingredients ● ● ● ● ● ● ●

4 (6-ounce) cod fillets 2 tablespoons butter 2 large tomatoes, skinned and diced 1 small green bell pepper, diced 1 large onion, diced 2 tablespoons lemon juice 1 teaspoon red cayenne pepper

Directions 1.

Preheat oven to 375 degrees

2.

Melt butter in a large frying pan and lightly brown on each side for approximately 2-3 minutes

3.

Transfer to a 9x13 baking dish

4.

In a large bowl combine diced and skinned tomato, diced onion, diced green pepper, lemon juice and cayenne pepper. Gently toss to combine.

5.

Spoon mixture over cod and cover dish with aluminum foil.

6.

Bake in center oven for approximately 25-30 minutes

94


Homemade Mac & Cheese Yield: 10-12 servings Submitted By: Mrs. Scantlebury

Ingredients ● ● ● ● ● ● ● ● ● ●

16 ounces uncooked elbow macaroni 12-14 ounces shredded sharp Cheddar cheese ½ cup grated Parmesan cheese 1 can evaporated milk and ½ cup Reduced fat milk ⅓ cup butter 2 ½ tablespoons all-purpose flour 2 tablespoons butter ½ teaspoon garlic powder 3/ cup seasoned bread crumbs 1 tablespoon granulated sugar 2 tablespoons Worcester sauce ½ teaspoon paprika ⅓ cup fresh minced onion ½ teaspoon black pepper

Directions 1.

2.

3. 4.

Cook macaroni according to the package directions. Drain , and reserve a little of the liquid. Put back in sauce pot and add the Worcester sauce,onion, the garlic powder,sugar, paprika and black pepper. In a saucepan, melt butter over medium heat. Stir in enough flour to make a roux. Add milk(s) to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large greased casserole dish, and pour sauce over macaroni. Stir well. Melt butter in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika. Bake at 350 degrees for 30-40 minutes. Serve.

95


Side Dishes & Vegetarian Dishes

96


Index: Side Dishes & Vegetarian

97


Sugar Snap Pea and Carrot Soba Noodles Yield: Serves 6 Submitted by: Lauren Porcelli

Ingredients ● ● ● ● ● ● ● ● ● ● ● ● ● ● ●

6 ounces soba noodles 2 cups frozen organic edamame 10 ounces (about 3 cups) sugar snap peas or snow peas 6 medium-sized carrots, peeled ½ cup chopped fresh cilantro (about 2 handfuls) ¼ cup sesame seeds Ginger-sesame sauce ¼ cup reduced-sodium tamari or soy sauce 2 tablespoons quality peanut oil or extra-virgin olive oil 1 small lime, juiced 1 tablespoon toasted sesame oil 1 tablespoon honey or agave nectar 1 tablespoon white miso* 2 teaspoons freshly grated ginger 1 teaspoon chili garlic sauce or sriracha

Directions: To prepare the vegetables: Use a chef's knife to slice the peas in half lengthwise (or just roughly chop them). Slice the carrots into long, thin strips with a julienne peeler, or slice them into ribbons with a vegetable peeler. To make the sauce: whisk together the ingredients in a small bowl until emulsified. Set aside. Bring two big pots of water to a boil. In the meantime, toast the sesame seeds: Pour the sesame seeds into a small pan. Toast for about 4 to 5 minutes over medium-low heat, shaking the pan frequently to prevent burning, until the seeds are turning golden and starting to make popping noises. Once the pots of water are boiling: In one pot, cook the soba noodles just until al dente, according to package directions (probably about 5 minutes), then drain and briefly rinse under cool water. Cook the frozen edamame in the other pot until warmed through (about 4 to 6 minutes) but before draining, toss the halved peas into the boiling edamame water and cook for an additional 20 seconds. Drain. Combine the soba noodles, edamame, snap peas and carrots in a large serving bowl. Pour in the dressing and toss with salad servers. Toss in the chopped cilantro and toasted sesame seeds. Serve. 98


Potato Croquettes Yield:15 Croquettes Submitted by: Aidan Cappellino Ingredients

● ● ● ● ● ● ● ● ●

2 Tablespoons of milk Salt ½ a Teaspoon of pepper 2 egg yolks, beaten 3 tablespoons of all purpose flower 4 cups of mashed potatoes 1 full egg beaten Bread crumbs Peanut oil, enough to fill a ½ inch pan

Directions 1.

Add milk, salt, pepper, chopped onion, beaten egg yolks and flour to mashed potatoes.

2.

Chill and then shape the doughy mixture.

3.

Dip each croquette in the beaten egg and then roll in breadcrumbs.

4.

Fry all croquettes in oil until browned on all sides.

5.

Put croquettes into a dish with a paper towel for the grease and let them cool for 3-5 minutes.

6.

Done

99


Skillet MAC N’ CHEESE Yield: 6 servings Submitted by: Kimberly McCarthy

Ingredients ● ● ● ● ● ● ● ●

½ package of penne pasta 2 tablespoons all purpose flour 1 ½ cups of 1% low- fat milk 1 cup of shredded sharp cheddar cheese 1 jar diced pimiento, drained ¾ teaspoons salt ¼ teaspoon pepper Pinch of paprika

Directions 1. 2. 3.

Prepare pasta according to package Whisk together flour and ¼ cup of milk. Add flour mixture to remaining milk, whisk until smooth Bring milk mixture to a boil in a large skillet over medium heat; reduce heat to medium-low, and simmer, whisking constantly, 3-5 minutes or until smooth. Stir in pasta, and cook 1 minute or until thoroughly heated. Serve immediately.

100


Side Caesar Salad Yield:2 servings Submitted by:Ashley McFadden

Ingredients ● ● ● ●

¼ cup of pre-made Caesar salad dressing 2 tablespoons of grated parmesan cheese ½ head of Romaine lettuce ⅔ cup of croutons

Directions 1. 2. 3. 4.

Chop lettuce Gently toss salad with dressing Sprinkle shredded cheese Top with some croutons

101


Sweet Potato Fries Yield:Four Servings Submitted by: Isabella Arzt

Ingredients ~2 Medium Sweet Potatoes, Peeled ~2 Tablespoons Good Olive Oil ~1 Tablespoon Light Brown Sugar ~½ Teaspoon Kosher Salt ~½ Teaspoon of Black Pepper

Directions 1. 2. 3. 4. 5.

6.

Preheat oven to 450 Halve the sweet potatoes and cut each half into three spears Grease a pan and spread the potato spears on the pan. Spread the potatoes flat onto the pan in one layer. Combine the brown sugar, salt and pepper then sprinkle the mixture onto the layer of potatoes. Cook the potatoes in the oven for 15 minutes then flip them with a spatula. After you have turned the fries, continue to cook them for another 5-10 minutes (until slightly browned) Serve the finished sweet potato fries lightly salted and warm.

102


Mashed Potatoes Yield: Four servings Submitted by: Isabella Harris

Ingredients ● ● ● ●

2 pounds baking potatoes, peeled and quartered 2 tablespoons butter 1 cup milk Salt and pepper to taste

Directions 1. 2. 3. 4. 5. 6.

Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain out water. In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.

103


Lemon Lime Rice Yield: 4 servings Submitted by: Jenny Hichborn

Ingredients ● ● ● ● ● ● ● ●

1 cup water 1 cup chicken broth 2 tablespoons lemon juice, freshly squeezed 2 teaspoons butter or 2 teaspoons margarine 1 cup uncooked rice, long grain 1⁄4 teaspoon dried basil 1⁄8-1⁄4 teaspoon grated lemon, zest of 1 1⁄4 teaspoons lemon pepper seasoning

Directions 1. 2. 3. 4.

Combine all ingredients EXCEPT lemon pepper in saucepan. Bring to a boil, then reduce heat. Cover pot and allow to simmer slowly for 20 minutes, or until liquid is absorbed. Sprinkle with lemon pepper before serving.

104


Almond Caesar Salad Yield: 4 servings Submitted by: Connor Brennan

Ingredients ● ● ● ● ● ● ● ● ● ●

4 cups cubed Italian bread Sliced Almonds 18 tablespoons olive oil Grated parmesan Zest of ½ lemon Salt and pepper 3 anchovies Red Lettuce 1 garlic clove 2 teaspoons dijon mustard

Directions 1. 2. 3.

4.

Toss the 4 cups of cubed Italian bread with 2 tablespoons of olive oil, grated parmesan and sliced almonds, salt, pepper and zest from ½ a lemon. Bake the bread on a baking sheet in the oven at 425 F for 8 minutes. Mash 16 tablespoons of olive oil, sliced almonds, 2 teaspoons dijon mustard, grated parmesan, juices from rest of lemon used in steps before and 3 anchovies in a food processor. Toss the red lettuce, croutons and , dressing paste made in the food processor.

105


Chinese Chicken Fried Rice Yield: 4 servings Submitted by: Harry Wessels

Ingredients ● ● ● ● ● ● ● ● ●

1 egg 1 tablespoon water 1 tablespoon butter 1 tablespoon vegetable oil 1 chopped onion 2 cups cooked white rice, cold 2 tablespoons soy sauce 1 teaspoon ground black pepper 1 cup cooked, chopped chicken meat

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Beat egg and water in small bowl Melt butter in a large skillet over medium low heat Add egg and leave flat for 1 to 2 minutes Remove from skillet and cut into shreds Heat oil in same skillet Add onion and saute until soft Add the rice, soy sauce, pepper and chicken Stir fry together for about 5 minutes, then stir in egg Serve hot and enjoy!

106


Mashed Potatoes Yield: 4 servings Submitted by:Dylan O’Donoghue

Ingredients ● ● ● ●

2 pounds baking potatoes, peeled and quartered 2 tablespoons of butter 1 cup of milk Salt and pepper

Directions 1. 2. 3. 4.

Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain. In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy.

107


Ultimate Twice Baked Potato Yield: 8 servings Submitted by: Maddie Henke

Ingredients 4 large baking potatoes ● ● ● ● ● ● ●

8 slices bacon 1 cup sour cream ½ cup milk ½ teaspoon salt ½ teaspoon pepper 1 cup shredded cheese, divided 8 green onions, sliced, divided

Directions 1. 2. 3. 4.

5.

Preheat oven to 350 degrees Bake potatoes in preheated oven for 1 hour Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon. Bake for another 15 minutes.

108


Hash Browns Yield: 4 servings Submitted by: Liam Davidson

Ingredients ● ● ●

4 Potatoes rinsed not peeled Salt 1 tbsp of bacon fat

Directions 1. 2. 3.

Place a 10-inch cast iron skillet over medium low heat for 5 minutes. While the pan is heating, grate the potato on the largest hole of a box grater. Squeeze the grated potatoes in a tea towel to remove excess moisture. Add the fat to the pan and scatter evenly with the potatoes. Sprinkle with salt and cook for 5 minutes without disturbing. Decrease the heat to low, flip the potatoes, and cook for another 5 minutes. Serve immediately.

109


Cheesy Fries Yield: 4-6 servings Submitted by: Patrick Delaney

Ingredients ● ● ● ● ●

2 tablespoons of butter 2 tablespoons of all purpose flour 1 and ½ cups of whole milk 2 and ½ yellow cheddar 1 sack of frozen french fries

Directions 1. 2. 3. 4. 5. 6.

Put fries in oven on a cookie sheet While fries are baking in the oven, place a sauce pot on the stove and heat it over medium heat. Add butter and melt it. Add the flour and stir. Cook butter and flour together for 1 minute or so. Use a whisk to stir as the milk goes into the pot. Keep stirring until the milk gets thick Use a wooden spoon or heat-safe spatula to stir in the cheese. When all of the cheese melts, take the sauce off the heat Pour the sauce over the fries or serve the sauce on the side if you like to dipping bette

110


Spanish Rice Yield:4 servings Submitted by: Brendan Dillon

Ingredients ● ● ● ● ● ● ● ● ●

1/4 cup vegetable oil 1/4 teaspoon ground black pepper 1 onion, chopped 1 tablespoon white sugar 1 teaspoon salt 1 green bell pepper, chopped 1 (16 ounce) can diced tomatoes 1 (11 ounce) can vegetable juice (such as V8®) 1 (8 ounce) can tomato sauce 1/2 cup water

1 1/2 cups instant rice 1 teaspoon lemon juice

Directions 1.

2.

Heat oil in a skillet over medium heat. Cook and stir rice, onion, and bell pepper in hot oil until the vegetables are slightly tender and rice is lightly browned, 7 to 10 minutes. Stir diced tomatoes, vegetable juice, tomato sauce, water, sugar, lemon juice, salt, and pepper into the rice mixture. Bring to a simmer, reduce heat to medium-low, and cook at a simmer until the liquid is absorbed, about 20 minutes more

111


fRENCH fRIES Yield: 8 Submitted by: Steven Talbot

Ingredients ● ● ● ● ● ● ● ●

2 ½ pounds peeled russet potatoes 1 cup all purpose flour 1 tsp garlic salt 1 tsp onion salt 1 tsp salt 1 tsp paprika ½ cup water 1 cup vegetable oil for frying

Directions 1.

Slice potatoes into French fries, and place into cold water so they won't turn brown while you prepare the oil.

2.

Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour, garlic salt, onion salt, (regular) salt, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon.

3.

Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels.

112


Mash Potatoes Yield: 4 servings Submitted by: Julia Portnoy

Ingredients ● ● ● ●

2 pounds of potatoes 1 cup of milk 2 tablespoons of butter Salt, pepper or any optional ingredients

Directions 1. 2. 3. 4. 5.

Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes Then drain In a small saucepan heat butter and milk over low heat until butter is melted Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy.

6.

Season with salt and pepper to taste.

113


Grilled Asparagus Yield: 4 servings Submitted by: Jordan Boyle

Ingredients ●

pound fresh asparagus spears, trimmed

1 tablespoon olive oil

● ●

salt and pepper to taste Lemon juice

Directions 15min preheat 3 min cook 18min until ready

1.Preheat grill for high heat. 2. Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste. 3. Sprinkle lemon juice and parmesan 4.Grill over high heat for 2 to 3 minutes, or to desired tenderness

114


Greek Salad Yield: 6 Submitted by: Lauren Perez

Ingredients ● ● ● ● ● ● ● ● ● ● ●

1 head of romaine lettuce(chopped) 4 whole ripe tomatoes, cut into 6 wedges each, then each wedge cut in half 1 whole (large) cucumber, peeled, cut into fourths lengthwise, and diced into large chunk 1/2 whole red onion, sliced very thin 30 whole pitted kalamata olives, cut in half lengthwise, plus 6 olives, chopped fine 6 ounces crumbled feta cheese 1/4 cup olive oil 2 tablespoons red wine vinegar 1 teaspoon sugar, or more to taste 1 clove garlic, minced 1 whole lemon, for squeezing

Directions 1.Add the chopped lettuce, tomato wedges, cucumber chunks, onion slices, halved olives, half the feta and some parsley to a large bowl.

2.Combine the olive oil, vinegar, sugar, garlic, 1/4 teaspoon salt, pepper and chopped olives in a bowl or mason jar. Whisk or shake together until combined. Taste and adjust seasonings (I almost always add a little more sugar).

3.Pour the dressing over the salad ingredients, then add some salt and pepper. Toss with tongs or clean hands. Just before serving, top with the remaining feta and squeeze a little lemon juice over the top.

115


Onion Rings Yield: 1 Submitted by: Michael Cassidy INGREDIENTS ● 1 large onion, cut into 1/4-inch slices ● 1 1/4 cups all-purpose flour ● 1 teaspoon baking powder ● 1 teaspoon salt ● 1 egg ● 1 cup of milk ● ¾ cup of dry bread crumbs ● Seasoned salt ● 1 quart of oil for frying DIRECTIONS -Heat the oil in a deep-fryer to 365 degrees F (185 degrees C). -Separate the onion slices into rings, and set aside. -In a small bowl, stir together the flour, baking powder and salt. -Dip the onion slices into the flour mixture until they are all coated; set aside. -Whisk the egg and milk into the flour mixture using a fork. -Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. -Spread the bread crumbs out on a plate or shallow dish. - Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. -Repeat with remaining rings. -Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. -Remove to paper towels to drain. -Season with seasoning salt, and serve. 116


Pizza Bagels Yield: 6 Pizza Submitted by: Nico Rastello

Ingredients ● ● ● ● ●

oven Bagels sliced Pizza sauce (any variety) Shredded Mozzarella cheese Pepperoni slices

Directions 1. 2.

3.

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Arrange bagels on prepared baking sheet, cut sides up. Spoon a thin layer of pizza sauce over each bagel half and sprinkle with pizza cheese. Place 2 pepperoni slices on each bagel. Bake in the preheated oven until cheese is melted and pepperoni is lightly browned, about 6 minutes.

117


Garlic Bread Yield: 4-6 Servings Submitted by: Thomas Grainger

Ingredients ●

1 loaf french bread

4 Tbsp (1/2 stick) butter

2 Tbsp olive oil

3 cloves garlic

¼ cup fresh parsley, chopped

a pinch salt

Directions 1. 2.

3.

4.

5.

Let the butter sit out and come to room temperature prior to beginning the recipe. Preheat the oven to 400 degrees. If using a food processor, combine the garlic (cloves can be whole) and olive oil. Process until the garlic is minced. Next add the softened butter and process for another 30 seconds. Add fresh parsley and process once more until the parsley is in small pieces. Add a pinch of salt, taste and adjust to your liking. If you are not using a food processor, mince the garlic with a knife. In a bowl combine the garlic and softened butter. Stir in the olive oil. Mince the parsley and stir it into garlic/butter/oil mixture. Add a pinch of salt, taste and adjust to your liking. Slice the baguette in half lengthwise and open it so that both cut sides are facing up. Spread the butter/garlic mixture evenly over the cut surface. Bake the bread for 10-15 minutes at 400 degrees. Every oven is different so keep a close eye on it. Take the bread out when it is a deep golden brown on the edges. Cut the bread into 2-inch wide pieces and serve with a saucy Italian meal!

118


Roasted Sweet Potatoes and Turnips Yield: Serves : 8 Submitted by: Caitlin Reilly

Ingredients ● ● ● ● ● ● ● ●

4 medium sweet potatoes, cut into large chunks 4 medium turnips, peeled and cut into large chunks 1 large sweet onion, cut into large chunks 4 cloves garlic, sliced 1/2 cup parsley, chopped 3 tbs olive oil Salt pepper

Directions 1. 2. 3.

In a bowl combine all ingredients. Spread out on a cookie/baking sheet that has been lined with foil. Bake at 350 about 45 minutes or until tender and lightly browned. or Bake at 425 about 25 minutes or until tender and lightly browned.

You can also add other vegetables to this as desired. Some good choices are brussel sprouts, carrots, and/or white or red potatoes.

119


Pizza Yield: 2 pizzas Submitted by: Lizzie Kiernan~Mulhill

Ingredients ● ● ● ● ● ● ●

4 cups of flour 2 tsp of yeast Olive oil Teaspoon of salt and sugar 1 ¾ cups of water 1 can of red pack tomato sauce (or sauce of choice) 1 block of mozzarella cheese

Directions 1. 2. 3. 4. 5.

First the dough add all the dry materials into a medium/ large mixing bowl at and mix it at low speed Second as the dry ingredients are being mixed slowly pour in the water (add more water in if the dough is to dry) Then youll start to see the dough form and stick together, turn the mixed off and add olive oil Then prepare a clean counter top with a little bit of flower on it and take the dough out of the mixer bowl and kneed it on the counter Finally put the dough back in the bowl and put any kind of cover over the bowl for a few hours (2-4 hours) and let the dough rise

Now onto the pizza 1. 2. 3. 4. 5. 6. 7.

Pre-heat the oven to 550 degrees Take the mozzarella cheese and grate it into small strips (or just buy it grated in a package) Then put the tomato sauce into a bowl Now take your dough cut it into a half and roll it out onto a pizza pan Once you have your pizza fully rolled out get a large spoon and put the sauce on the pizza but leave ½ a inch from the outside (or youll have no crust) Then sprinkle the cheese on An lastly put the pizza in the oven for around 10mins 120


Fruit Salad Yield: 4 Submitted by:

Megan Bast

Ingredients ● ● ● ●

1 pineapple diced 2 mangos diced 1 large papaya diced 2 banana sliced

Directions 1. 2.

Toss all of the ingredients in a bowl. Serve

121


Cheesy Fries Yield: Serves : 4 to 6 Submitted by: Megan Hanley

Ingredients ● ● ● ● ● ●

● ● ● ● ● ●

1 sack frozen French fries, any brand or shape crinkle cut, thin cut, steak cut, waffle fries prepared to package directions 2 tablespoons butter 2 tablespoons all-purpose flour 1 1/2 cups whole milk 2 1/2 cups, (10-ounce) bag shredded yellow Cheddar 3 squirts ketchup, about 1/4 cup

Have your helper put fries in oven on a cookie sheet. While fries are baking in the oven, have a helper place a sauce pot on the stove and heat it over medium heat. Add butter and melt it. Add the flour and stir. Cook butter and flour together for 1 minute or so. Use a whisk to stir as the milk goes into the pot. Keep stirring until the milk gets thicker. Use a wooden spoon or heat-safe spatula to stir in the cheese. When all of the cheese melts, take the sauce off the heat and stir in 3 squirts of ketchup. Pour the sauce over the fries or serve the sauce on the side if you like to dipping bett

122


Alfredo Pasta Yield: 6 Servings Submitted by: Chris Fitzsimmons

Ingredients ● ● ● ● ● ● ●

3/4 pint heavy cream salt and pepper to taste 1 dash garlic salt 3/4 cup grated Romano cheese 1/2 cup grated Parmesan cheese 24 ounces dry fettuccini pasta 1 cup butter

Directions Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain. 1.

In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.

2.

Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.

123


Chicken Salad Yield: 4-6 servings Submitted by: Morgan Peres

Ingredients ●

4 cups of diced chicken

1 stock of celery diced

● ● ● ● ● ● ●

4 scallions, trimmed, thinly sliced 2 tablespoons finely chopped parsley 1 cup prepared or homemade mayonnaise 2 teaspoons of lemon juice One teaspoon of Dijon mustard 2 teaspoons of kosher salt Freshly ground pepper

Directions 1. 2. 3.

4. 5.

In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve. Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes. Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 1 inch cubes. Discard the bones and skin. Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

124


Simple Macaroni and Cheese Yield: 4 servings Submitted by: Thomas Costa

Ingredients ● ● ● ● ● ● ●

1 (8 ounce) box elbow macaroni ¼ cup butter ¼ cup all-purpose flour ½ teaspoon salt Ground black pepper to taste 2 cups milk 2 cups shredded cheddar cheese

Directions 1.

2.

3.

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add Cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes. Fold macaroni into cheese sauce until coated.

125


Homemade Cheese Bread Yield: 5 servings Submitted by: Drew Thorry

Ingredients ● ● ● ●

I loaf Italian Bread 2 Tbsp. Minced fresh Garlic 1 cup Mozzarella Cheese Dried Parsley

Directions 1. 2. 3. 4.

Mix Mozzarella Cheese, butter, garlic powder, and parsley in a small bowl Spread Mixture between slices of bread and over the top of the loaf. Wrap Loaf in aluminum foil leaving the top partially uncovered Bake in preheated oven until butter is melted and bread toasted 15 to 20 minutes.

126


Beverages

127


Index: Beverages 129 130 131 132 133 134 135 136 137 138 139 140

128


Fruit Smoothie Yield: 4 Servings Submitted by: Brendan D’Andrea

Ingredients ● ● ● ● ● ●

1 banana ½ cup of yogurt 1 ½ teaspoons of white sugar 1 cup of strawberries 1 teaspoon of milk 1 teaspoon of orange juice

Directions Step 1: Put all ingredients in blender and blend until smooth

129


Watermelon Lemonade Yield: About 12 servings Submitted by: Jayna Catalina

Ingredients ½ cup white sugar ½ cup water 4 cups of cubed watermelon 3 cups cold water ½ cup fresh lemon juice

● ● ● ● ●

Directions 1.

2.

Place the watermelon into a blender. Cover, and puree until smooth. Strain through a fine mesh sieve. Bring sugar and 1/2 cup water to a boil in a saucepan over mediumhigh heat until sugar dissolves, about 5 minutes. Remove from heat. Stir in 3 cups of cold water and the lemon juice. Divide the ice into 12 glasses, and scoop 2 to 3 tablespoons of watermelon puree over the ice, then top with the lemonade. Gently stir before serving. Enjoy ! :)

130


Strawberry Lemonade Slushie Yield: Serves One Person Submitted by: Tyler Dubay

Ingredients ● ● ● ●

½ cup water 1/3 cup dry lemonade-flavored drink mix 3 cups ice cubes 1 cup strawberries

Directions 1. 2.

Stir water and lemonade mix together in a cup until the mix dissolves. Combine ice cubes and strawberries in a blender. Pour lemonade mixture into the blender. Blend on high for 10 seconds. Stop blender and stir with a spoon. Blend again until smooth, about 5 seconds more.

131


Banana Smoothie

Yield: Serves 2 Submitted by: Charles Burgardt

Ingredients ● ● ●

2 whole Chiquita Bananas (best with brown flecks on peel) 3 cups Ice 1 cup Milk OR Vanilla Yogurt

Directions 1.

Pour all ingredients in blender pouring ice in last.

2.

Blend on high for 30 seconds or until banana smoothie thickens.

3.

Enjoy!

132


Cranberry Juice Yield: 8 (2 quarts) Submitted by: Aidan Arnesen

Ingredients ● ● ● ● ●

8 c cranberries 2 quarts water 1 ½ c Sugar ½ c lemon juice ½ c orange juice

Directions 1. 2. 3. 4. 5. 6. 7.

In soup kettle bring water and cranberries to a boil. Reduce heat, cover and simmer for 20 minutes or until berries begin to pop. Strain thru a strainer pressing mixture with a spoon; discard berries. Return cranberry juice to the pan. Stir in the sugar, lemon juice and orange juice. Bring to a boil; cook and stir until sugar is dissolved. Remove from heat and cool. Transfer to a pitcher; cover and refrigerate until chilled.

133


Chocolate Milkshake Yield: Submitted by:

Ingredients ● ● ● ●

3 Scoops of Chocolate Ice Cream 1/2 Cup of Milk 2 Tablespoons of Chocolate Syrup Whipped Cream (Extra Creamy)

Directions 1. 2. 3. 4. 5.

Put the Chocolate ice cream in a blender. Add the milk and chocolate syrup to the ice cream. Blend it until it is a thick liquid consistency. Pour it into a glass and put the whipped cream on top. Add a straw and enjoy!

134


Half and Half Iced Tea Yield: 1 Submitted by: Kevin Gross

Ingredients ● ● ●

Lemonade mix Iced Tea mix Cold Drinking Water

Directions 1. 2. 3. 4. 5.

Fill up a pitcher of cold water. Add ½ cup of Iced Tea mix. Add ½ cup of Lemonade mix. Stir the mixes with a wooden spoon. Pour into glass and enjoy.

135


Oreo Milk shake Yield: One Serving Submitted by: Mike Corwin

Ingredients ● ● ● ●

Oreos Milk Vanilla Ice Cream Chocolate syrup

Directions 1. 2. 3. 4. 5. 6.

Fill up blender with half of milk 3 scoops of vanilla Hershey syrup 3 oreos Blend drink

136


Strawberry Banana Smoothie Yield: about 1 serving Submitted by: Rachel Volpe

Ingredients ● ● ● ● ● ●

1 Banana 1 cup of strawberries ½ cup of vanilla yogurt and milk 2 teaspoons honey Pinch of cinnamon 1 cup of ice

Directions Blend 1 banana, and 1 cup of strawberries. Next add ½ of a cup of vanilla yogurt and milk together. After add 2 teaspoons honey and a pinch of cinnamon. Last add 1 cup of crushed ice. Blend that all together and you get a Strawberry banana smoothie.

137


Sweetened Ice Tea Yield: 1 serving Submitted by: Jayson Gensch

Ingredients ●

16 cups water, divided

6 Lipton® Cup Size Tea Bags or 3 Lipton® Iced Tea Brew Family Size Tea Bags

1 1/2 cups sugar

1/8 tsp. baking soda

Directions 1.

Bring 4 cups water to a boil over high heat in 2-quart saucepan. Remove from heat; add Lipton® Cup Size Tea Bags and brew 15 minutes, dunking Tea Bags several times. Remove Tea Bags and squeeze.

2.

Stir in sugar and baking soda until completely dissolved. Stir in remaining 12 cups water. Serve in ice filled glasses. Garnish, if desired, with fresh mint and fresh lemon slices.

138


Strawberry Banana Nutella Smoothie Yield: 1 smoothie Submitted by: Jenna Harclerode

Ingredients ● ● ● ● ● ● ●

1 banana 10 strawberries 2 teaspoons of nutella ⅔ cup of milk 2 rounded tablespoons of vanilla yogurt 1 cup of ice

Directions 1. 2. 3. 4. 5. 6.

Take out a food processor or a blender. Put all your proper ingredients into either your cup or blender. Seal the lid very tightly and put your blender or food processor on medium speed. Leave it mixing for about 2 minutes. Take out your smoothie and pour it into a glass. Don’t forget to put your supplies away and clean up!

139


Strawberry Iced Tea Yield: 5 servings Submitted by: Jaclyn Kanaley

Ingredients ● ● ● ●

2 cups whole frozen strawberries 32 fluid ounces brewed tea, that has been cooled ¼ - ½ cup white sugar (depending on how sweet you want the tea) ¼ cup fresh squeezed lemon juice

Directions 1. 2. 3. 4. 5. 6.

Take 5 frozen strawberries and set aside. Blend remaining strawberries in a blender or food processor until smooth. Strain the pureed berries and discard seeds. Mix together pureed strawberries, tea, lemon juice, and desired amount of sugar. Chill until ready to service. Serve with ice and berries as garnish.

140


Desserts: Cakes

141


Index: Cakes 143 144 145 146 147 148 149 150 151 152 153 154 155 156 157 158 159 160 161 162 163 164 142


Checkerboard Cake Yield: 24 Servings Submitted by: Isabelle Byrne

Ingredients For Cake: ● ● ●

1 white or yellow box cake mix 1 chocolate box cake mix Buttercream Frosting

For Buttercream Frosting: ● ● ● ● ●

1½ cups butter (3 sticks), softened 1 cup unsweetened cocoa 5 cups confectioner’s sugar ½ cup milk 2 teaspoons vanilla extract

Directions: For Buttercream Frosting: 1. 2. 3.

4. 5.

Equipment Piping bag with a large round tip Offset spatula 2”, 4” and 6” Circle cookie cutters 4 8” Circle cake pans 10” Cake board Hand/stand mixer with a whisk attachment Serrated Knife

● ● ● ● ● ● ●

For Cake: 1. 2.

Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps. 3. Cream together butter and cocoa powder 4. until well-combined. Add sugar and milk to cocoa mixture by 5. adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has 6. been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and 7. milk have been added. Add vanilla extract and espresso powder and combine well. 8. If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the 9. 143 right consistency.

Prepare and bake the cake batter according to instructions listed on the back of the box. After cake cools level all of the cakes using the serrated knife to about 1” Using the 6” round cookie cutter, cut out the centers of each cake. Using the 4” round cookie cutter, cut out the centers of each 6”cake pieces. Using the 2” round cookie cutter, cut out the centers of each of the 4”cake pieces. Using just a small amount, carefully smear the insides of each cake ring with buttercream. Alternating flavors, place the cake rings back inside of each other. There will be 2 layers with yellow outside and inside pieces and 2 layers with brown outside and inside pieces. Put a small amount of frosting on the cake board and put your first layer of cake on. Add buttercream to the next layer by swirling it with a piping bag until the top is completely covered and continue to stack the cakes. Repeat until you have used all of your cake layers Decorate!


Angel Food Cake Yield: 16 Servings Submitted by: Arden DeCanio

Ingredients ● ● ● ● ● ● ●

1 ¼ cup cake flour 1 ¾ cup white sugar ¼ teaspoon salt 1 ½ cups 1 teaspoon cream of tartar ½ teaspoon vanilla extract ½ teaspoon almond extract

Directions 1. 2. 3. 4. 5.

Beat egg whites until stiff peaks are formed, then add in cream of tartar, almond and vanilla extract. Sift together flour, sugar and salt. Repeat 5 times. Gently combine dry ingredients with egg white mixture, then pour into an ungreased 10 inch tube pan Place cake in cold oven. Turn on oven to 325 degrees fahrenheit. Cook for about an hour or until golden brown. Allow cake to cool. Once cooled, remove from pan and enjoy.

144


Lemon Cake with Icing Yield: 12 servings Submitted by: Tara Donohue

Ingredients ● ● ● ● ● ● ● ● ● ●

● ● ● ● ● ● ● ● ● ●

2 cups all purpose flour 1/2 cup fresh lemon juice 2 teaspoons baking powder 1 teaspoon salt ½ cup butter 1 ¼ cup white sugar 3 eggs 1 teaspoon vanilla extract 1 cup milk 1 tablespoon grated lemon zest

½ cup fresh lemon juice 1 tablespoon cornstarch 6 tablespoons butter ¾ cup white sugar 4 egg yolks 4 cups confectioners sugar ½ cup butter 2 tablespoons fresh lemon juice 1 teaspoon fresh lemon zest 2 tablespoons milk

Directions 1.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.

2.

In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.

3.

Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.

4.

To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).

5.

Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.

6.

To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.

7.

To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time. 145


Chocolate Pound Cake Yield: 12 servings Submitted by: Donald McAuliff

Ingredients ● ● ● ● ● ● ● ● ● ●

1 cup butter, room temperature, plus more for greasing the pan 3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup cocoa 1/2 cup vegetable shortening 3 cups sugar 5 large eggs, room temperature 1 cup milk 2 teaspoons vanilla extract

Directions 1. 2. 3. 4. 5. 6. 7.

Preheat the oven to 350 degrees F. Grease a 10-inch tube pan with butter. Sift the flour, baking powder, salt and cocoa together. Then set aside. With an electric mixer, cream the 1 cup butter, the shortening and the sugar until fluffy. Add the eggs one a time, beating well after each addition. With the motor running, add the flour mixture and the milk alternately, beginning and ending with the flour. Then add the vanilla. Pour the batter into the prepared pan and bake for 1 hour. Check for doneness by inserting a toothpick into the cake; it should come out clean. Cool the cake in the pan for 30 minutes before turning it out onto a wire rack to cool completely

146


Reese's Pieces Peanut Butter Cup Brownie Yield: Serves 9 Brownies Submitted by:Hailey Cutrone Ingredients ● ● ● ● ● ● ● ● ●

1 cup unsalted butter 2 cups granulated sugar 2 tsp. vanilla extract 4 large eggs ¾ cup Dutch processed cocoa 1 cup all purpose flour ½ tsp. baking powder ¼ tsp. salt 16 Reese's peanut butter cups (snack size)

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

Preheat oven to 350 degrees and grease a 9x9 baking pan with cooking spray. Set aside. In a saucepan, melt butter over medium heat then remove from heat. Stir in sugar and vanilla extract. Add eggs, one at a time, and incorporating each egg in before adding another one. In a large bowl, sift together cocoa powder, flour, baking powder, and salt. Pour into saucepot and stir until all is combined and a thick batter is formed. Pour half the batter into the prepared baking pan and place Reese's cups next to each other. There should be 4 in each row. Pour the rest of the batter on top of the Reese's cups, covering them. Spread the batter gently with an offset spatula to make sure everything is covered. Bake for 35-40 minutes then remove from oven and let brownies cool in pan until room temperature. Using a paring knife, run it around the edge of the pan to loosen the brownies. Flip over onto cutting board and slice into squares. Store in airtight container for up to 5 days. 147


Double Chocolate Devil’s Food Cake Yield:8-10 people Submitted by: Dylan Vigna

Ingredients ●

1 1/2 cups (3 sticks) unsalted butter, plus more for pans

3/4 cup Dutch-process cocoa powder, plus more for pans

1/2 cup boiling water

2 1/4 cups sugar

1 tablespoon pure vanilla extract

4 large eggs, lightly beaten

3 cups sifted cake flour (not self-rising)

1 teaspoon baking soda

1/2 teaspoon salt

1 cup milk

Directions 1.

Heat oven to 350 degrees. Arrange two racks in center of oven. Butter three 8-by-2-inch round cake pans; line bottoms with parchment. Dust bottoms and sides of pans with cocoa powder; tap out any excess. Sift cocoa into a medium bowl, and whisk in boiling water. Set aside to cool

2.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on low speed until light and fluffy. Gradually beat in sugar until light and fluffy, 3 to 4 minutes, scraping down sides twice. Beat in vanilla. Drizzle in eggs, a little at a time, beating between each addition until the batter is no longer slick, scraping down the sides twice.

3.

In a large bowl, sift together flour, baking soda, and salt. Whisk milk into reserved cocoa mixture. With mixer on low speed, alternately add flour and cocoa mixtures to the batter, a little of each at a time, starting and ending with flour mixture

4.

Divide batter evenly among the three prepared pans. Bake until a cake tester inserted into center of each layer comes out clean, 35 to 45 minutes, rotating the pans for even baking. Transfer layers to wire racks; let cool, 15 minutes. Turn out cakes, and return to racks, tops up, until completely cool.

5.

Remove parchment from bottoms of cakes. Reserve the prettiest layer for the top. Place one cake layer on a serving platter; spread 1 1/2 cups chocolate frosting over the top. Add the second cake layer, and spread with another 1 1/2 cups frosting. Top with third cake layer. Cover outside of cake with the remaining 3 cups frosting. Serve

148


Honey Vanilla Pound Cake Yield: 8in Loaf Submitted by: Marissa Dionisio

Ingredients ● ● ● ● ● ● ● ● ●

1/2 pound (2 sticks) unsalted butter, at cool room temperature 1 1/4 cups sugar 4 extra-large eggs, at room temperature 2 tablespoons honey 2 teaspoons pure vanilla extract 1 teaspoon grated lemon zest 2 cups sifted cake flour 1 teaspoon kosher salt 1/2 teaspoon baking powder

Directions 1.

2.

3.

Preheat the oven to 350 degrees. Grease the bottom of an 8 1/2 x 4 1/2 x 2 1/2inch loaf pan. Line the bottom with parchment paper, then grease and flour the pan. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 to 4 minutes, until light. Meanwhile, put the eggs, honey, vanilla, and lemon zest in a glass measuring cup but do not combine. With the mixer on medium-low speed, add the egg mixture, one egg at a time, scraping down the bowl and allowing each egg to become incorporated before adding the next egg. Sift together the flour, salt, and baking powder. With the mixer on low speed, add it slowly to the batter until just combined. Finish mixing the batter with a rubber spatula and pour it into the prepared pan. Smooth the top. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Cool for 15 minutes, turn out onto a baking rack, and 149 cool completely.


Icelandic cake (Islandi Marengskaka) Yield: 6 Submitted by: Steven Devery

Ingredients ● ● ● ● ●

4 eggs 400 ml brown sugar ½ tsp baking powder 1 qt. Strawberries Banana (2)

● ● ● ● ●

Noa Kropp chocolate (as desired) 1 Pint of whipping cream 1 tsp. Vanilla ½ c. Sugar Parchment Paper

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Preheat oven to 150 degrees celsius or 300 degrees fahrenheit Whip eggs, 300 ml of brown sugar and ½ tsp baking soda until mixture peaks (at least 15 minutes) Cover baking pan with baking parchment paper Place entire mixture on parchment paper in an oval shape Bake for one hour Leave cake in pan until completely cool Marenskaka is very fragile. Move carefully to a serving tray Be careful, Marenskaka is very fragile.

(Topping) 1. Whip cream, sugar and vanilla for topping. 2. Spread topping over cake. 3. Top with fruit of the season or strawberries and bananas. 4. Add chocolate such as Icelandic Noa Kropp. 150


German Butter Cake Yield: 16 servings Submitted by: Lauren Weber

Ingredients ● ● ● ● ● ● ● ●

Topping:

● 1 (¼ ounce) of packet active dry yeast ½ cup of warm milk ¼ cup of granulated sugar ● ¼ cup of butter flavored shortening or ¼ cup of butter ● ¼ teaspoon salt ● 1 large egg ● 2 ¼ cup of flour (some for kneading surface) ● 1 tablespoon of vanilla extract

1 cup unsalted butter, at room temperature 10 tablespoons flour 2 cups superfine sugar 2 large eggs 1 teaspoon vanilla, optional 4-5 tablespoons milk

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11.

Dissolve yeast in warm milk. Let stand in warm spot until bubbly, about 5 to 10 minutes. Mix sugar, shortening and salt in a bowl. Add egg, and beat together for 1 minute. To egg-sugar mixture, add flour, then yeast mixture and vanilla, beating about 3 minutes (with dough hook or by hand). Turn dough onto lightly floured board and knead 1 minute. Place in a lightly greased bowl, cover with a towel and let stand in a warm place to rise 1 hour or until double. For the topping, cream butter in a mixer. Mix together flour and sugar; gradually beat into butter. Add eggs, one at a time, beating well after each addition. Add vanilla. Gradually add just enough milk to bring mixture to an easy spreading consistency, being careful not to make it too runny. Set aside until dough is ready for use. When dough is doubled in size, punch it down and divide in two sections. Roll or pat halves into bottom of two well-greased 8-inch square pans or one 13-by-9-inch pan. Crimp edges halfway up sides to hold topping. Prick dough with a fork to reduce bubbling. Spread topping evenly over dough. Let stand 20 minutes. Bake in a preheated 375-degree oven for 25 to 30 minutes for the 13-by-9-inch pan or 20 minutes for the 8-inch pan or until top is just golden and crusty, but still gooey. Do not 151 overbake. Let cool in pan before cutting.


Three Milk Cake1 Yield: 12 Servings Submitted by: Pablo Abad Herrera

Ingredients ● ● ● ● ● ● ● ● ● ● ● ●

6 large eggs, separated 2 cups granulated sugar 2 cups all-purpose flour 2 teaspoons baking powder 1/2 cup whole milk 1 teaspoon vanilla extract 1 14 -ounce can evaporated milk 1 14 -ounce can sweetened condensed milk 1 cup heavy cream 3 tablespoons water 3/4 cup granulated sugar 3 large egg whites

Directions: To make the cake: Preheat the oven to 350 degrees F. Lightly grease and flour a 9 by 13-inch baking dish and set aside.In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each.Sift together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not lose volume.) Add the vanilla. Bake until golden, 25 minutes.To make the cream topping: In a blender, combine the evaporated milk, condensed milk, and heavy cream and blend on high speed.Remove the cake from the oven and while still warm, pour the cream mixture over it. Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.To make the icing: Once the cake is completely chilled, in a saucepan combine the water and sugar. Bring to a boil. Reduce the heat and stir to dissolve the sugar. Cook until the mixture reaches the soft ball stage, 235 to 240 degrees F. Remove from the heat. In a medium bowl, beat the egg whites to soft peaks. While beating, add the hot syrup in a stream. Beat until all the syrup has been added, the mixture cools, and a glossy icing form and serve.

152


Chocolate Lava Cake! Submitted by: Emily Corace

Ingredients ● ● ● ● ● ● ●

Unsweetened baking cocoa 6 0z semisweet baking chocolate, chopped 3 whole eggs 3 egg yolks 1 ½ cups powdered sugar ½ cup all purpose flour *additional powdered sugar if desired*

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14.

Preheat oven to 450 degrees Grease bottoms and sides of sic custard cups with shortening dust with cocoa In 2 quart saucepan melt chocolate and butter on low heat stirring frequently In a large bowl beat eggs and egg yolks with wire whisk or eggbeater until well blended Beat in 1 ½ cups of powdered sugar Beat in melted chocolate mixture and flour Divide the batter evenly among the custard cups Place cups on cookie sheets and sides Bake 12 to 14 minutes or until sides are set and centers are still soft Let stand for 3 minutes Run small knife or metal spatula along the sides of cakes to losen Immediately place heat proof serving plate upside down over each cup then turn plate and cup over Remove cup Sprinkle with additional powdered sugar 153 (optional)


Chocolate Cream Cake Yield: 1 two-layered cake Submitted by: Kyla Fitzsimmons

Ingredients ● ● ● ● ● ●

1 package of chocolate cake mix I package of jello chocolate pudding 4 oz of softened philadelphia cream cheese ¼ cup of powdered sugar 1 tub of cool whip topping ½ cup of cold milk

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Grease 2(9 inch) pan and prepare cake batter on package. Add ⅓ cup of dry pudding and mix. Pour batter into the pans. Bake cakes as directed on package. Mix cream cheese and 2 Tbsp of sugar until blended. Whisk in half of the cool whip. Stack the cake layers on a plate fill in the cream cheese layers. Beat remaining pudding and remaining milk and sugar in a bowl. Whisk that mixture for 1 minute. Whisk in Remaining Cool Whip use to frost top and side of the cake.

154


Deep Dark Chocolate Cake Yield: 16 servings Submitted by: Sarah Watters

Ingredients ● ● ● ● ● ●

1 teaspoon salt 2 large eggs 1 cup buttermilk 1 cup black coffee ½ cup of canola oil 1 teaspoon of vanilla extract

● ● ● ● ●

2 cups granulated sugar 1 ¾ cups all purpose flour ¾ cup cocoa 2 teaspoons baking soda 1 teaspoon baking powder

1. 2. 3. 4.

Preheat oven to 350 degrees fahrenheit Grease and flour a 13 x 9-inch baking pan If you want a layer cake, use two 9-inch pans In large bowl, stir together sugar, flour, cocoa, baking soda, baking powder and salt Add eggs, buttermilk, coffee (if making with instant, use 2 tsp to make 1 cup), oil and vanilla; beat on medium speed of electric mixer 2 minutes. Batter will be thin Pour into prepared pan Bake until cake tester inserted in centre comes out clean (30-35 minutes for round pans, 35-40 minutes for rectangular pans) Cool 10 minutes; (if using 9-inch round cake pans, remove from pan) and cool on wire racks Cool completely, then frost with your favourite vanilla icing

5.

6. 7. 8. 9.

155


Chocolate Peanut Butter Ice Box Cake Yield: Serves 8 Submitted by: Luke Santoro

Ingredients ● ● ●

2 cups of heavy whip cream well chilled ⅓ cup confectioners sugar ⅓ cup of smooth natural peanut butter

Directions 1.

In a large bowl, whip 1 1/2 cups cream with sugar until soft peaks form. In a small bowl, whisk peanut butter until soft and smooth; whisk in 1/2 cup cream until light and fluffy. Fold peanut-butter mixture into whipped cream until incorporated.

2.

Dab the bottom of 6 cookies with a very small amount of cream mixture and arrange in a circle on a serving plate; place 1 cookie in the middle of circle. Top with cup cream mixture, spreading outward to cover all but outer edges of cookies. Repeat process 5 more times (staggering the cookie layers), ending with cream. Cut 3 cookies in half; decorate top of cake with cookie halves.

3.

Refrigerate cake at least 8 hours (or up to overnight). To serve, cut into wedges with a serrated knife. 156


Cinnamon Crumb Cake Yield: 24 Servings Submitted by: Mike Moran F

Ingredients ● ● ● ● ● ● ● ● ● ●

2 cups flour 1/2 cup firmly packed brown sugar 1/2 cup granulated sugar 2 tablespoons of cinnamon 1 cup (2 sticks) cold butter, cut into chunks 1 package (2-layer size) white cake mix 1 egg 1 cup sour cream 1/4 cup (1/2 stick) butter, melted 1 teaspoon vanilla

Directions 1. 2. 3. 4.

Step 1 Preheat oven to 350°F. Mix flour, sugars and cinnamon in large bowl. Cut in cold butter with pastry blender Step 2 Beat cake mix, egg, sour cream, melted butter and vanilla in large bowl with electric mixer on medium speed about 1 minute or just until mixed. Step 3 Spread evenly in greased and floured 13x9-inch baking pan. Sprinkle evenly with topping mixture. Step 4 Bake 30 to 35 minutes or until cake pulls away from sides of pan. Cool on wire rack.

157


Chocolate Pudding cake Yield: 9 ½ cup servings Submitted by: Natalie Young

Ingredients ● ● ● ● ● ● ● ● ● ● ●

1 ¼ cups granulated sugar, divided 1 cup all-purpose flour ½ cup of cocoa, divided 2 teaspoons baking powder ¼ teaspoon salt ½ cup milk ⅓ cup butter or margarine, melted 1 ½ teaspoons vanilla extract ½ cup packed light brown sugar 1 ¼ cups hot water Whipped topping optional ( Collapse 1 ends collapse 2 starts)

Directions 1.

2.

3.

Heat oven to 350 degrees fahrenheit. Combine ¾ cup granulated sugar, flour, ¼ cup cocoa, baking powder and salt in a mixing bowl. Stir in milk, butter and vanilla; beat until smooth. Spread batter in ungreased 9-inch square baking pan. Stir together remaining ½ cup granulated sugar, brown sugar and remaining ¼ cup cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir. Bake 35 to 40 minutes or until center is almost set. Remove from oven; let stand 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over top. Garnish whipped topping, if desired. Makes 9 (½) cup servings.

158


Creamsicle Cheesecake Yield: Submitted by:

10 servings

Cole Doller

Ingredients ● ● ● ● ● ● ●

2 (8 ounce) packages of soft cream cheese ½ cup of white sugar 2 eggs 1 teaspoon orange extract 2 drops yellow food coloring I drop red food coloring I (9 inch) prepared graham cracker crust

Directions

Prep 20m Cook 30m Ready In 9 h 50 m

1.

Preheat oven to 350 degrees F (175 degrees C).

2.

Beat cream cheese and sugar together in a large bowl with an electric mixer until light and fluffy; add eggs and beat well. Beat sour cream and vanilla extract into cream cheese mixture until batter is smooth. Transfer one cup of the cream cheese mixture to a small bowl and stir in orange extract, yellow food coloring, and red food coloring until batter is smooth and orange. Pour uncolored batter into prepared graham cracker crust. Drop spoonfuls of

3.

4.

orange batter over the top of the uncolored batter and run a knife through the orange batter to create a marbled effect. 5.

Bake in the preheated oven until the edges are firm and center is slightly loose, 30 to 35 minutes. Cool at room temperature for 1 hour. Cover cheesecake with plastic wrap and chill in the refrigerator, 8 hours to overnight.

6.

Enjoy!

159


Applesauce Cake Yield: 12 servings Submitted by: Caitlyn Valone

Ingredients ● ● ● ● ● ● ● ● ●

½ cup of butter 1 cup white sugar 1 cup chilled applesauce 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon ¼ teaspoon ground cloves ½ cup raisins ½ cup chopped walnuts

Directions 1. 2. 3.

Pre-heat oven to 350 degrees F

Cream butter or margarine with sugar. Add applesauce; beat well. Stir in flour, soda, and spices. Add nuts and raisins Pour the batter into a greased and floured 8 inch square pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until done. Serve warm.

160


Cheesecake Supreme Yield: 12 servings Submitted by: Collin Bauers

Ingredients ● ● ● ● ● ● ● ● ●

5 (8 ounce) packages cream cheese, softened 2 egg yolks 1 3/4 cups white sugar 1/8 cup all-purpose flour 1/4 cup heavy whipping cream 1 1/2 cups graham cracker crumbs 1/2 cup white sugar 1/4 cup butter, melted 25 strawberries

Directions 1.

Preheat oven to 400 degrees F (200 degrees C).

2.

Mix the graham cracker crumbs, 1/2 cup of the white sugar, and the melted butter together. Press mixture into the bottom of one 9 or 10 inch springform pan.

3.

In a large bowl, combine cream cheese, eggs and egg yolks; mix until smooth. Add the remaining 1 3/4 cups white sugar, the flour and the heavy cream. Blend until smooth. Pour batter into prepared pan.

4.

Bake at 400 degrees F (200 degrees C) for 10 minutes, then turn oven temperature down to 200 degrees F (100 degrees C) and continue baking for 1 hour, or until filling is set. Let cheesecake cool, then refrigerate. ● ● ●

prep: 30 m Cook: 1 h 10 m

Ready In: 1 h 40 m 161


Carrot Cake Yield: 1 cake Submitted by: Thomas Schilling

Ingredients ● ● ● ● ● ● ● ● ●

4 (59g each) eggs, room temperature 1 1/4 cups (310ml) vegetable oil 1 teaspoon vanilla extract 1 1/2 cup (330g) caster sugar 2 cups (300g) self-raising flour 2 teaspoons bicarbonate of soda 3 teaspoons ground cinnamon 1 cup (100g) walnuts, coarsely chopped 3 cups (firmly packed) coarsely grated carrot (about 3 carrots)

Cream-cheese icing: ● ● ● ● ●

250g unsalted butter, softened 250g pkt cream cheese, softened 500g icing sugar mixture, sifted Finely grated rind of 2 lemons 2 teaspoons lemon juice

Directions 1.

2.

3.

Preheat oven to 180°C. Grease and line base of tin of your choice (see notes). Whisk eggs, oil and vanilla in a jug until combined. Sift sugar, flour, bicarbonate of soda, cinnamon and 1/2 teaspoon salt into a bowl. Add oil mixture, walnuts and carrots, and stir to combine. Spoon into prepared tin, then bake on lowest shelf of oven for specified time (see notes) or until skewer inserted into the centre comes out clean. Cool cake in tin, then turn onto a wire rack. Meanwhile, for the icing, using an electric mixer, beat butter until light and fluffy. Add cream cheese and continue to beat until light and fluffy. Gradually add icing sugar mixture, then add lemon rind and juice and beat until well combined. Using a serrated knife, cut cake in half horizontally. Spread 1/3 the icing over base, then sandwich with top. Spread remaining icing over top. Serve. 162


Chocolate Cake Yield: 1 cake Submitted by: Hannah Pascarella

Ingredients ● ● ● ● ● ● ●

1 box of betty crockers chocolate cake mix ¾ cup milk ⅓ cup butter melted 3 eggs 1 container (8 oz) of sour cream 1 package of chocolate fudge instant pudding and pie filling mix 1 bag of semisweet chocolate chips

Directions 1. 2. 3.

Preheat oven to 350 and lightly coat the pan with butter and flour In large bowl, mix cake mix, chocolate milk, butter, eggs, sour cream and dy pudding mix wth a spoon until blended. Stir in chocolate chips than spoon into pan Bake for 1 hr or until top springs. Cool for 10 minutes

163


Strawberry Poke Cake Yield: 12 servings Submitted By: Mrs. Lutz

Ingredients ● ● ● ● ●

1 box white cake mix (water, oil and egg whites called for on cake mix box) 1 cup boiling water 1 box (4 serving size) strawberry Jell-O 1 container (12 oz) white frosting 12 fresh strawberries, cut in half

Directions 1.

2. 3.

4. 5.

Heat oven to 350 degrees. Spray bottom of 13x9-inch pan with cooking spray. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds.Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans. Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 20 minutes. Meanwhile, in medium bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Poke cake every inch with handle of wooden spoon or tines of meat fork halfway into cake. Carefully pour strawberry gelatin evenly over top of cake. Cool completely, about 1 hour. Spread frosting over top of cake. Cut into 4 rows by 3 rows. Garnish each piece of cake with strawberries. Enjoy!!!! :)

164


Desserts: Cookies

165


Index: Dessert: Cookies

167 168 169 170 171 172 173 174 175 176 177 178 179 180 181 182 183 184 185 186 187

166


Best Chocolate Chip Cookies

Yield: 24 cookies Submitted by: Jessica Fraccalvieri

Ingredients ● ● ● ● ● ● ● ● ● ● ●

1 cup butter, softened 1 cup white sugar 1 cup packed brown sugar 2 eggs 2 teaspoons vanilla extract 3 cups all-purpose flour 1 teaspoon baking soda 2 teaspoons hot water 1/2 teaspoon salt 2 cups semisweet chocolate chips 1 cup chopped walnuts

Directions 1. 2.

Preheat oven to 350 degrees F (175 degrees C). Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pansBake for about 10 minutes in the preheated oven, or until edges are nicely browned.

167


Sugar Cookies Yield: 36 cookies Submitted by: Krista Birong

Ingredients ● ● ● ● ● ● ● ●

1 cup (2 sticks) butter, softened 1½ cups granulated sugar 1 egg 2¼ cups all-purpose flour ½ teaspoon baking powder ½ teaspoon Kosher salt 1 teaspoon vanilla ¼ cup granulated sugar for rolling cookies

Directions 1. 2. 3. 4. 5.

Preheat oven to 350º F. Line cookie sheets with parchment paper or a nonstick baking mat. Cream together butter and granulated sugar until light and fluffy, about 3 minutes. Add egg and mix until well-combined. Stir in flour, baking powder, salt, and vanilla. Scoop cookie dough by the tablespoon full and roll into a ball. Add granulated sugar to a large bowl for rolling cookie dough in before baking. Place each ball of cookie dough into the bowl of granulated sugar and roll to coat well. Place cookie dough onto baking sheet, spacing about 1½-inches to 2 inches apart. Lightly press each cookie down. Bake for 8 to 10 minutes or until lightly browned.

168


Chocolate Turtle Cookies Yield: 2 ½ dozen Submitted by: Hailey Decker

Ingredients ● ● ● ● ● ● ●

● 1 cup all-purpose flour ● ⅓ cup cocoa powder ● ¼ teaspoons salt ● 8 tablespoons (1 stick) unsalted butter, softened ● ⅔ cup sugar 1 large egg, separated, plus 1 egg white 2 tablespoons milk

1 teaspoons vanilla extract 1 ¼ cups pecans, chopped fine 14 softened caramel candies 3 tablespoons heavy cream

Directions 1.

2.

3.

Combine flour, cocoa, and salt in bowl. With electric mixer on medium-high speed, beat butter and sugar until light and fluffy, 2 minutes. Add egg yolk, milk, and vanilla and mix until incorporated. Reduce speed to low and add flour mixture until just combined. Wrap dough in plastic wrap and refrigerate until firm, 1 hour Adjust oven rack to upper-middle and lower-middle positions and heat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk egg whites in bowl until frothy. Place pecans in another bowl. Roll dough into 1-inch balls, dip in egg whites, then roll in pecans. PLace balls 2 inches apart on prepared baking sheets. Using ½-teaspoon measure, make indentation in center of each ball. Bake until set, about 12 minutes, switching and rotating sheets halfway through baking. Microwave caramels and cream in bowl, stirring occasionally, until smooth, 1 to 2 minutes. Once cookies are removed from oven, gently re-press existing indentations. Fill each with ½ teaspoon caramel mixture. Cool 10 minutes, then transfer to wire rack to cool completely. Try not to devour them all at once. 169


Double Chocolate Chip Cookies Yield: 24 Cookies Submitted by: Joanna Ziegler

Ingredients ● ● ● ● ● ● ● ● ●

½ cup packed brown sugar ¼ cup butter or margarine, softened ½ teaspoon vanilla 1 egg white ½ cup Gold Medal™ all-purpose flour 3 tablespoons unsweetened baking cocoa ½ teaspoon baking soda Dash salt ½ cup semisweet chocolate chips

Directions 1.

2.

3.

Heat oven to 375°F. In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy, or mix with spoon. Beat in vanilla and egg white. Stir in flour, cocoa, baking soda and salt. Stir in chocolate chips. Onto ungreased cookie sheet, drop dough by teaspoonfuls about 2 inches apart. Bake 8 to 9 minutes or until set (do not overbake). Cool 1 minute; remove from cookie sheet to wire rack.

170


Classic Peanut Butter Blossom Cookies Yield: 36 cookies Submitted by: Bailey Lillis Ingredients ½ cup granulated sugar

½ cup packed brown sugar

½ cup creamy peanut butter

½ cup butter or margarine, softened

1 egg

1 ½ cups Gold Medal™ all-purpose flour

¾ teaspoon baking soda

½ teaspoon baking powder

About 36 Hershey's® Kisses® Brand milk chocolates, unwrapped Additional granulated sugar

Directions 1 Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until dough forms.

2 Shape dough into 1-inch balls; roll in additional granulated sugar. On ungreased cookie sheets, place about 2 inches apart.

3 Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack. 171


Fruit Pizza Yield: About 15 slices Submitted by: Lilia Bartolotta

Ingredients

Ingredients

Sugar cookie

Cream cheese icing

● ● ● ● ● ● ●

1. ●

● ●

2 3/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 1/4 cups margarine 2 cups white sugar 2 eggs 2 teaspoons vanilla extract

1/2 cup butter, softened 8 ounces cream cheese 4 cups confectioners' sugar 2 teaspoons vanilla extract

Ingredients Fruit ●

Preparation

Various fruits

2. Baking

Combine cream cheese icing ingredients in a medium bowl and stir until smooth, light, and fluffy In medium bowl, stir flour, baking soda, and salt In large bowl, cream together the margarine and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla. Gradually stir in the dry ingredients until blended

3. Combination ●

● ● ● ●

● ●

Preheat oven to 350 degrees Take batter, and roll it into a large pizza sized frisbee, make the dough ½ inch thick When oven is ready, put pizza in and bake for 8-10 minutes, or until the edge are golden brown Let large cookie cool

4. Decoration ●

Put the cream cheese icing on the large cookie, and cover the pizza, except for the edges.

172

Cut assorted fruits and arrange them in any pattern on the pizza Cut into slices and serve


Chocolate Chip Cookies Yield:30 cookies Submitted by: Ryan Gover

Ingredients ● ● ● ● ● ● ● ● ●

1/2 cup (1 stick) unsalted butter 3/4 cup packed dark brown sugar 3/4 cup sugar 2 large eggs 1 teaspoon pure vanilla extract 1 (12-ounce) bag semisweet chocolate chips, or chunks 2 1/4 cups all-purpose flour 3/4 teaspoon baking soda 1 teaspoon fine salt

Directions 1.

Evenly position 2 racks in the middle of the oven and preheat to 375 degrees

2.

Line 2 baking sheets with parchment paper or silicone sheets

3.

Put the butter in a microwave safe bowl, cover and microwave on medium power until melted.

4.

Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.

5.

Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.

6.

Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls.

7.

Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. 173


Sugar Cookies Yield: 36 cookies Submitted by: Mike Scoleri INGREDIENTS ● 1 cup (2 sticks) butter, softened ● 1½ cups granulated sugar ● 1 egg ● 2¼ cups all-purpose flour ● ½ teaspoon baking powder ● ½ teaspoon Kosher salt ● 1 teaspoon vanilla ● ¼ cup granulated sugar for rolling cookies Instructions 1. 2. 3. 4. 5.

Preheat oven to 350º F. Line cookie sheets with parchment paper or a nonstick baking mat. Cream together butter and granulated sugar until light and fluffy, about 3 minutes. Add egg and mix until well-combined. Stir in flour, baking powder, salt, and vanilla. Scoop cookie dough by the tablespoon full and roll into a ball. Add granulated sugar to a large bowl for rolling cookie dough in before baking. Place each ball of cookie dough into the bowl of granulated sugar and roll to coat well. Place cookie dough onto baking sheet, spacing about 1½-inches to 2 inches apart. Lightly press each cookie down. Bake for 8 to 10 minutes or until lightly browned.

174


Shortbread Cookies Yield: 60 cookies Submitted by: Olivia Mullen

Ingredients ● ● ● ●

1 cup unsalted butter ⅓ cup granulated sugar 3 T packed light brown sugar 2 cups all-purpose flour

● ● ● ●

¼ t salt ¼ baking soda 2 T buttermilk 1 t vanilla extract

Directions 1.

In the bowl of a stand mixer, cream together butter and both sugars until light and fluffy, 4 to 5 minutes, scraping down the bowl as needed.

2.

Whisk together flour, salt, and baking soda in a medium mixing bowl. With the mixer speed on low, add the flour mixture and beat until just combined. Add the buttermilk and vanilla extract and beat until incorporated.

3.

Turn the dough out onto a work surface, shape into two discs, and wrap each in plastic wrap. Chill the dough in the refrigerator for at least 1 hour.

4.

When dough has chilled, preheat oven to 325 degrees F. Line baking sheets with parchment paper or a silicone baking mat. Let dough sit at room temperature for 10 minutes so it is soft enough to roll.

5.

Roll one dough disc to 1/4-inch thickness on a lightly floured surface. Use a cookie cutter to cut dough into 2-inch circles. Repeat with remaining dough. Place circles on the prepared baking sheets, leaving about an inch between cookies. Repeat until all the dough has been used. Chill the cookies on the baking sheets for at least 15 minutes.

6.

Bake cookies for 20 to 25 minutes, rotating the pans halfway through baking, until the edges of the cookies are very lightly browned. Cool on the baking sheets for 10 minutes, 175 then transfer to a wire rack to cool completely.


Oatmeal Raisin Cookies Yield: 36 cookies Submitted by: Daniela Conte

Ingredients 2 cups all purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon kosher salt 1 cup unsalted butter 1 cup sugar 1 cup dark brown sugar 2 large eggs 2 teaspoons vanilla 3 cups oats 1 ½ cups raisins

Directions Preheat oven to 350, Whisk dry ingredients, set aside, Combine wet ingredients with hand mixer on low, To cream, increase speed to high and beat until fluffy and when color lightens, Stir flour mixture into creamed mixture until no flour is visible, Then add oats and raisins, stir to incorporate, Drop 2 inches apart onto baking sheet sprayed with nonstick spray, Bake 11 - 13 mins.

176


Molasses Cookies Yield:30 cookies Submitted by:Lauren Flaumenhaft

Ingredients ● ● ● ● ● ● ● ● ● ●

¾ cup of margarine, melted 1 ½ cups white sugar 1 egg ¼ cup molasses 2 cups all-purpose flour 2 teaspoons baking soda ½ teaspoon salt 1 teaspoon ground cinnamon ½ teaspoon ground cloves ½ teaspoon ground ginger

Directions 1.

2.

3.

In a medium bowl, mix together the melted margarine, 1 cup sugar, and egg until smooth. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into the molasses mixture. Cover, and chill dough for 1 hour. Preheat oven to 375 degrees F (190 degrees C). Roll dough into walnut sized balls, and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets. Bake for 8 to 10 minutes in the preheated oven, until tops are cracked. Cool on wire racks.

177


Snickerdoodles Yield: 48 cookies Submitted by: Snickerdoodles

Ingredients ● ● ● ● ● ● ● ●

1 ½ cups of sugar ½ cup of butter, or margarine, softened ½ cup of shortening 2 eggs 2 ¾ cups of all-purpose or unbleached flour 2 teaspoons of cream of tartar 1 teaspoon of baking soda ¼ teaspoon of salt

● ●

¼ cup of sugar 2 teaspoons of ground cinnamon

Directions 1. 2. 3. 4.

Heat oven to 400º Fahrenheit Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt. Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet. Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.

178


Peanut Butter Cookies Yield: 36 servings Submitted by: Cassidy Bunting

Ingredients ● ● ● ●

1 cup of peanut butter 1 cup of white sugar 1 egg 1 tsp of baking soda

Directions 1. 2. 3. 4. 5. 6.

Preheat oven to 325 degrees Fahrenheit Mix together all of the ingredients in a medium-sized bowl until it’s all well blended Roll dough into 1-inch balls and put them on ungreased cookie sheets Bake the cookies for 6-8 minutes in the oven Leave the cookies to cool on the cookie sheets until they harden Place the cookies on a wire rack to cool completely

179


Peanut Butter Blossoms Yield: 48 cookies Submitted by: Nicolette Furno

Ingredients ● ● ● ● ● ● ● ● ● ● ● ●

48 HERSHEY’S KISSES Brand Milk Chocolates ½ cup shortening ¾ cup REESE'S Creamy Peanut Butter ⅓ cup granulated sugar ⅓ cup packed light brown sugar 1 egg 2 tablespoons milk 1 teaspoon vanilla extract 1-½ cups all-purpose flour 1 teaspoon baking soda ½ teaspoon salt ⅓ cup additional granulated sugar for rolling (optional)

Directions 1. 2.

3. 4.

Heat oven to 375°F. Remove wrappers from chocolates. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture. Shape dough into 1-inch balls. Roll in granulated sugar, if desired; place on ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.

180


Triple Chocolate Cookies Yield: 16 servings Submitted by: Anna Crisalli

Ingredients -½ a cup unsalted butter

-⅓ cup semi sweet chocolate chips

-½ a cup white sugar

- ½ cup white chocolate chips

-¼ a cup packed light brown sugar1 large egg

-½ teaspoon vanilla extract

-1 ⅛ cups all purpose flour

- ⅓ cup milk chocolate chips

-½ teaspoon salt

-½ teaspoon baking soda

Directions 1. 2.

3.

4.

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicon mat or parchment paper. Mash the butter, white sugar, and brown sugar together in a large mixing bowl with a spatula until creamy and smooth, 2 to 3 minutes. Add the egg and vanilla; whisk vigorously for 20 to 30 seconds. Whisk the flour, salt, and baking soda together in a small bowl; dump into the butter mixture and mix until just combined. Fold the semi-sweet chocolate chips, white chocolate chips, and milk chocolate chips into the mixture. Arrange onto the prepared baking sheet using a small scoop or large spoon. Bake in the preheated oven until golden brown, about 10 minutes; remove from oven and allow to cool on the sheet for 10 minutes. Transfer to a wire rack to finish cooling completely.

181


Yield: 6 Servings Submitted by: Taylor Gilligan Ingredients ● ● ●

1 Cup of peanut butter 1 cup of white sugar 1 egg

Directions 1. 2. 3.

Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper Combine the peanut butter, egg, and white sugar till smooth. Drop spoonfuls of dough onto the prepared baking sheet. Bake at 350 degrees F (175 degrees C) for 6 to 8 minutes. Do not overbake! These cookies are best when they are still soft and just barely brown on the bottoms

182


Peanut Butter Blossoms Yield: 48 cookies Submitted by: Sarah Keane

Ingredients ● ● ● ● ● ●

● ● ● ● ● ●

48 Hershey Kisses ½ cup shortening ¾ cup Creamy Peanut Butter ⅓ cup granulated sugar ⅓ cup packed light brown sugar 1 egg

2 tbs milk 1 tsp vanilla extract 1 ½ cups all-purpose flour 1 tsp baking soda ½ tsp salt ⅓ cup additional granulated sugar for rolling

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Preheat oven to 375℉. Unwrap Kisses Beat shortening and peanut butter in bowl until well blended. Add ⅓ cup of sugar and brown sugar; beat until fluffy. Add egg, milk, and vanilla; beat well In separate bowl, beat together flour, baking soda, and salt. Gradually beat into peanut butter mixture. Shape the dough into 1 inch balls. Roll in granulated sugar. Place on ungreased cookie sheet. Bake 8-10 minutes or until lightly browned. Immediately press Hershey Kiss into center of cookie. Edges will crack. Move from cookie sheet to wire rack and cool completely.

183


S’mores cookie cups Yield:24 Submitted by: Brandon Romeo

Ingredients ● ● ● ● ● ● ● ● ● ● ● ●

1-1/3 cups all purpose flour 1-¼ cups of crushed graham crackers ½ tsp salt ½ tsp baking soda 1 egg 1 tsp of vanilla extract ½ cup unsalted butter ⅓ cup of granulated sugar ⅓ cup brown sugar ¼ cup of grated chocolate Mini marshmallows Little squares of hershey's chocolate

Directions 1)Mix flour granulated chocolate salt baking soda and crushed graham crackers 2)In the bowl of a standing mixer fitted with a paddle attachment, cream together the butter with both kinds of sugar, add the egg and vanilla and mix until combined. 3) Add the dry ingredients and mix until your dough has come together. 4) Using a tablespoon or a small ice cream scoop (about the size of one tablespoon) drop the dough into your prepared mini muffin tin. 5) Press the dough into each little muffin cup using a spoon or anything that will make an indent in the center. 6) Bake them for about 5 to 7 minutes or until lightly golden brown around the edges, remove from the oven and turn your oven on to broil. 7) Place a small piece of chocolate at the bottom of each cookie cup followed by a few mini marshmallows and pop them under the broiler just for about a minute or until the marshmallows start to lightly brown. 8) Remove from the oven and immediately top them with another little piece of chocolate. Allow to cool slightly 184 before removing from the tin and serving them.


Peanut Butter Cookies Yield: 24 Submitted by: Caroline Collins

Ingredients ● ● ● ● ● ● ● ● ●

1 cup unsalted butter 1 cup peanut butter 1 cup white sugar 1 cup packed brown sugar 1 cup packed brown sugar 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 teaspoons baking soda 2 eggs

Directions 1. 2. 3. 4.

Preheat oven to 375 degrees Cream butter, peanut butter, and sugars together in a bowl; beat in eggs. In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour. Roll dough into 1 inch balls and put on baking sheets. Bake in oven for about 10 minutes or until cookies begin to brown.

185


Chocolate Chip Cookies Yield:12 cookies Submitted by: Lindsey Grimes

Ingredients ● ● ● ● ● ● ● ●

1/2 cup (1 stick) unsalted butter. 3/4 cup packed dark brown sugar. 3/4 cup sugar. 2 large eggs. 1 teaspoon pure vanilla extract 1 (12-ounce) bag semisweet chocolate chips, or chunks 2 1/4 cups all-purpose flour. 3/4 teaspoon baking soda

Directions Put oven rack in middle position and preheat oven to 375°F. Line 2 large baking sheets with parchment or wax paper. Whisk together flour, baking soda, and salt in a small bowl. Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Lightly beat 1 egg with a fork in a small bowl and add 1 3/4 tablespoons of it plus 2 remaining whole eggs to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla. Reduce speed to low and mix in flour mixture until just blended, then stir in chips. Scoop 1/4 cup batter for each cookie, arranging mounds 3 inches apart, on 2 baking sheets. Flatten mounds into 3-inch rounds using moistened palm of your hand. Form remaining cookies on additional sheets of parchment. Bake, 1 sheet at a time, until golden, 13 to 15 minutes. Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets. 186


Chocolate Chip Cookies Yield: 3 dozen Submitted by:

Tyler Scheibe

Ingredients ● ● ● ● ● ● ● ● ●

2 ¼ cups of flour ½ tsp of baking soda 1 cup(2 sticks) of butter ½ cup of granulated sugar 1 cup of light brown sugar 1 tsp salt 2 tsp pure vanilla extract 2 large eggs 2 cups/12 oz chocolate chips

Directions 1.

Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.

2.

Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

3.

Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week. 187


Desserts: Other

188


Index: Other Desserts 190 191 192 193 194 195 196 197 198 199 200 201 202 203 204 205 206 207 208 209 210 211 212 213 189


Classic Chocolate Cupcakes with Vanilla Frosting Yield: 12- 14 cupcakes Submitted by: Angela Earvolino

Ingredients (Cupcakes) ● ● ● ● ● ● ● ● ● ● ●

½ cup of unsweetened natural cocoa powder ¾ cup of all-purpose flour ½ teaspoon baking soda ¾ teaspoon baking powder ¼ teaspoon salt 2 large eggs ½ cup granulated sugar ½ cup packed light brown sugar ⅓ cup vegetable or canola oil 2 teaspoons vanilla extract ½ cup buttermilk (room temperature)

Ingredients (Frosting) ● ● ● ● ● ●

1 cup unsalted butter, softened at room temperature 4-5 cups confectioners sugar ¼ cup heavy cream 2 teaspoons vanilla extract Salt, to taste Sprinkles (optional)

Directions 1. 2.

3.

4.

5.

Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside. Make the cupcakes: Whisk the cocoa powder, flour, baking soda, baking powder, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk - about 5 stirs. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be a little thin. Pour/spoon the batter into the liners - fill only halfway to avoid spilling over the sides. Bake in batches for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. Make the frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add 4 and 1/2 cups confectioners' sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add up to 1/2 cup more confectioners' sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. 190Decorate with sprinkles, if desired. Frost cooled cupcakes however you'd like.


Banana Bread Yield: 1 loaf Submitted by: Elizabeth Campbell

Ingredients ●

2-3 very ripe bananas, peeled

1/3 cup melted butter

3/4 cup sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)

1 egg, beaten

1 teaspoon vanilla extract

1 teaspoon baking soda

Pinch of salt

1 1/2 cups of all-purpose flour

Directions Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan. In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas. Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour. Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350°F (175°C), or until a tester inserted into the center comes out clean. Remove from oven and cool completely on a rack. Remove the banana bread from the pan. Slice and serve. (A bread knife helps to make slices that aren't crumbly.) 191


Apple Pie Yield: one 9-inch pie Submitted by: Terina Imperato

Ingredients (Pie Dough) ● ● ● ● ●

2 ½ cups all-purpose flour 2 tablespoons granulated sugar ¼ teaspoon salt 2 sticks (8 ounces) cold salted butter, cubed ¼ to ½ cup ice water

Directions 1.

2.

3. 4.

(Pie Filling) ● ● ● ● ● ● ● ● ● ●

3 ½ pounds Granny Smith apples ⅓ cup granulated sugar ⅓ firmly packed light brown sugar 3 tablespoons all-purpose flour 1 ½ teaspoons ground cinnamon ¼ teaspoon ground cloves ⅛ teaspoon ground allspice 3 tablespoons lemon juice 1 ½ tablespoons salted butter, cubed Egg Wash: 1 egg beaten with 2 tablespoons water

5.

6. 7.

8.

9.

10.

Make the dough: Combine the flour, sugar, salt and butter in a large bowl and mix with a hand mixer until the mixture resembles coarse meal. Add just enough ice water so the dough holds together when pinched. Divide the dough in half and form two flat disks. Wrap each disk in plastic wrap and refrigerate for at least 1 hour. Preheat oven to 425℉ Make the filling: Peel, core, and cut the apples into ¼-inch-thick slices. In a large bowl, whisk sugars, flour, cinnamon, cloves, and allspice. Gently mix in the apple slices to coat. Add the lemon juice and mix again. On a lightly floured surface, roll out one disk of dough to a 13-inch round about ¼ inch thick. Fit the dough into a 9-inch deep-dish pie plate. Trim the excess dough. Pour apple filling into the pie shell. Dot the cubed butter or the filling. Roll out the second disk of dough about ¼ inch thick. Cut out around the same diameter as the top of your pie plate and place on top of the pie. Crimp the edges of the dough to make a decorative trim. Make slits in the top for steam to escape and brush with the egg wash. (This helps the crust turn a nice golden brown.) Bake at 425℉ for 15 minutes, then reduce the heat to 350℉ and bake until the crust is golden brown and the juices are bubbling, about 40 minutes more. 192 Let the pie cool before serving.


S’mores Brownie Trifle Recipe Yield: 12 Servings Submitted by:Carly Campbell

Ingredients ● ● ● ● ●

1 box of Betty Crocker Fudge Mix, water vegetable oil, and eggs are needed for the mix Frozen thawed whipped cream ½ a cup of marshmallow creme 12 graham crackers 2 tablespoons of chocolate flavored syrup

Directions 1. 2.

3.

4.

Heat oven to 350°F. Make brownies as directed on box for 13 x 9-inch pan. Cool completely, about 1 hour. Meanwhile, in medium bowl, mix whipped topping and marshmallow creme well. Crumble 6 of the graham crackers into marshmallow mixture; stir to combine. Cover and refrigerate. Cut cooled brownies into 1-inch pieces. Place half of the brownie pieces in bottom of trifle dish. Crumble 2 graham crackers over brownies. Top with half of the marshmallow mixture. Repeat layers, ending with marshmallow mixture. Crumble remaining 2 graham crackers on top; drizzle with chocolate syrup. Serve immediately.

193


Chocolate Chip Brownies Yield: 24 Servings Submitted by: Victoria Trotta

Ingredients ● ● ● ● ● ● ● ●

2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided 1/2 cup (1 stick) butter or margarine, cut into pieces 3 large eggs 1 1/4 cups all-purpose flour 1 cup granulated sugar 1 teaspoon vanilla extract 1/4 teaspoon baking soda 1/2 cup chopped nuts

Directions 1. 2.

3.

Preheat oven to 350° F. Grease 13 x 9-inch baking pan. MELT 1 cup morsels and butter in large, heavy-duty saucepan over low heat; stir until smooth. Remove from heat. Stir in eggs. Stir in flour, sugar, vanilla extract and baking soda. Stir in remaining 1 cup morsels and nuts. Spread into prepared baking pan. BAKE for 18 to 22 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Cut into bars.

194


Chocolate Cream Pie Yield: 1 nine inch pie Submitted by: Alexa Vargas

Ingredients ● ● ● ● ● ● ● ●

6oz. Of chocolate wafer cookies ground up 4 ½ Tbsp of unsalted butter melted ½ cup and 4 Tbsp of granulated sugar Salt 2 c. of whole milk 3 egg yolks ¼ c of cornstarch 4 oz. of semi-sweet chocolate

● ● ● ●

1 oz. unsweetened chocolate ¾ cup heavy cream 1 tsp vanilla extract Chocolate shavings

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11.

Preheat oven to 350 In a medium bowl, mix cookie crumbs, butter, 2 Tbsp of granulated sugar, salt until crumbs are evenly moistened Pour mixture into a 9in glass pie dish and press evenly form a crust Bake for 8 minutes then let crust cool completely In a saucepan heat the milk , ¼ cup of sugar until bubbles form around the edge In a large bowl, whisk the egg yolks with ¼ cup of sugar, the cornstarch and salt Pour the mixture into the medium saucepan and cook over medium heat, whisking constantly until very thick, about 3 minutes Remove from the heat and whisk in the semisweet and unsweetened chocolate until smooth Strain the chocolate filling into the pie crust through a coarse sieve and smooth the surface with a rubber spatula. Chill in the fridge for 3 hours In a medium bowl beat the cream with 2 Tbsp of sugar and vanilla until firm Spread whipped cream on pie and top with chocolate shavings. 195


Cookies and Cream Fudge Yield: 24 pieces of fudge Submitted By: Kathryn Burkel Ingredients ● ● ● ● ● ● ● ●

3 cups granulated sugar 3/4 cup (1 1/2 sticks) butter or margarine 2/3 cup (5 fl.-oz. can) NESTLÉ evaporated milk 2 cups (12-oz. pkg.) NESTLÉ premier white morsels 1 jar (7 oz.) marshmallow crème 1/2 cup finely crushed cream-filled chocolate sandwich cookies 1 teaspoon vanilla extract (optional) 1 cup crumbled cream-filled chocolate sandwich cookies

Instructions Line 9-inch-square baking pan with foil. Combine sugar, butter and evaporated milk in medium, heavy-duty saucepan. Bring to a full rolling boil, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat. Stir in morsels, marshmallow cream. finely crushed cookies and vanilla extract. Pour into pan. Sprinkle crumbled cookies on top. Gently stir cookies into fudge using a knife without touching the bottom of the pan. Refrigerate for 1 hour or until hard. Lift from pan; remove foil. Cut into 48 pieces. Store in container in refrigerator.

196


Hershey’s Chocolate Brownies Yield: 24 Brownies Submitted by: Conner Plompen

Ingredients ● ● ● ● ● ● ● ● ● ● ● ●

Directions 1. 2.

3.

197


Cannoli Dip Yield: 10 servings Submitted by: Sara Shah

Ingredients ● ● ● ● ●

2 cups ricotta cheese 1 package cream cheese 1 ½ cups confectioners sugar 1 teaspoon vanilla extract 1 cup miniature semisweet chocolate chips

Directions 1.

2.

Beat ricotta cheese and cream cheese together in a bowl until smooth; add sugar and vanilla. Continue to stir mixture until sugar is completely incorporated. Fold chocolate chips through the cheese mixture. Cover bowl with plastic wrap and refrigerate until chilled (at least 10 minutes)

198


Gluten Free Brownies 16 brownies:

Yield: Submitted by: Joseph Comiskey

Ingredients ● ● ● ● ● ● ● ● ● ●

1 1/2 cups sugar 1/2 cup butter 1/2 teaspoon salt 1 teaspoon gluten-free vanilla extract 3/4 cup (2 1/2 ounces) Dutch-process cocoa or baking cocoa 3 large eggs 3/4 cup King Arthur Gluten-Free Multi-Purpose Flour 1 teaspoon baking powder 1 cup chocolate chips, optional 1 cup chopped nuts, optional

Directions 1. 2.

3.

4. 5. 6.

7.

Preheat the oven to 350°F. Grease an 8" square pan or 9" round pan; either should be at least 2" deep. Place the sugar, butter, and salt in a microwave-safe bowl or saucepan. Heat over medium heat, stirring with a heatproof spatula until the butter melts and the mixture lightens in color. This step helps melt the sugar, which will give the brownies a shiny crust. If you've heated the sugar and butter in a saucepan, transfer the mixture to a bowl; otherwise, just leave the hot ingredients right in their microwave-safe bowl. Blend in the vanilla and cocoa, then add the eggs and mix until shiny. Blend in the flour or flour blend and the baking powder. Stir in the chips and/or nuts, if you're using them. Pour the batter into the prepared pan, spreading it to the edges. Bake the brownies for 33 to 38 minutes, until the top is set; and a cake tester or toothpick inserted in the center comes out clean or nearly so, with perhaps a few wet crumbs, or a tiny touch of chocolate at the tip of the tester. Remove from the oven and cool for about 15 minutes before cutting. Once the brownies are cool, cover tightly with plastic. 199


Dream Bars Yield: 20 bars Submitted by: Jess Kacinski

Ingredients ● ● ● ● ● ●

3 cups graham cracker crumbs (from about 20 crackers) 3/4 cup unsalted butter, melted 1/4 teaspoon coarse salt 1 cup semisweet chocolate chips 2 cups sweetened flaked coconut 1 3/4 cups plus 2 tablespoons sweetened condensed milk

Directions 1.

Preheat oven to 350 degrees with a rack in the center of oven. Butter a 9-by-13inch baking pan and line with parchment paper; set aside.

2.

To make the crust: In a medium bowl, mix together graham cracker crumbs, melted butter, and salt. Pour mixture into prepared pan and press into bottom of pan using your fingertips.

3.

To make the topping: In another medium bowl, mix together chocolate chips and coconut; sprinkle evenly over crust.

4.

Pour condensed milk evenly over coconut and chips, covering the entire surface. Transfer to oven and bake, rotating pan halfway through baking, making sure the milk does not get too brown or bubble over in the pan, 26 to 32 minutes.

5.

Transfer baking pan to a wire rack to cool completely. Cut into 20 squares. Serve immediately, or wrap each bar tightly with plastic wrap and keep 200

refrigerated until ready to serve.


Cinnamon Roll Cupcakes Yield: 26 cupcakes : Submitted by: Melissa Chester

Ingredients ● ● ● ● ● ● ● ● ● ●

⅔ cup butter 2 eggs 2 ½ cups all-purpose flour 2 ½ teaspoons of baking powder ½ teaspoon salt ¾ a cup packed brown sugar 2 teaspoons of ground cinnamon 1 ¾ cups sugar 1 ½ teaspoons vanilla 1 ¼ cups milk

Creamy Butter Frosting ● ● ● ● ● ●

1 cup butter 1 teaspoon vanilla Dash salt 8 cups powdered sugar ¼ cup whipping cream 2-3 tablespoons whipping cream

Directions: 1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-six 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, and salt. In a small bowl stir together brown sugar,and cinnamon. Set aside. 2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating on medium speed until combined, scraping sides of bowl occasionally. Beat on medium speed for 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined (batter may look curdled). 3. Spoon about 1 tablespoon batter into each prepared muffin cup. Sprinkle about 1 teaspoon of the brown sugar mixture over batter in cups. Spoon remaining batter evenly over brown sugar mixture in cups. Sprinkle remaining brown sugar mixture over batter in cups. 4. Bake for 18 to 20 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. 5. Spread or pipe Creamy Butter Frosting onto cupcakes. Store cupcakes in the refrigerator. Makes 26 (2-1/2 inch) cupcakes. Creamy Butter Frosting 1. Allow butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in vanilla and salt. Gradually add 4 cups of the powdered sugar, beating until combined. Beat in the 1/4 cup whipping cream. Beat in the rest of the powdered sugar. Beat in additional whipping cream until frosting is light and fluffy and reaches a spreading (or piping) 201 consistency. Makes 4 cups.


Chocolate Chip Muffins Yield: 12 Muffins Submitted by: Jordan Miglino

Ingredients ● ● ●

2 cups all-purpose flour ½ cup white sugar 3 teaspoons baking powder

½ teaspoon salt ¾ cup milk ⅓ cup vegetable oil

● ● ● ● ● ●

1 egg

¾ cup mini semi-sweet chocolate chips 3 tablespoons white sugar 2 tablespoons brown sugar

Directions 1. 2.

3. 4.

Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups. In a medium bowl, combine flour, 1/2 cup sugar, baking powder, chocolate chips, and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.) Fill cups 2/3 full. Sprinkle tops of muffins before baking with a combination of 3 tablespoons sugar and 2 tablespoon brown sugar. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

202


Banana Muffins Yield: 12 servings Submitted by: ??????

Ingredients ● ● ● ● ● ● ● ●

1 ½ cups of all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt 3 large bananas, mashed ¾ cup white sugar 1 egg ⅓ cup butter, melted

Directions 1. 2. 3.

Preheat oven to 350 degrees F. Coat muffin pans with nonstick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt, set aside Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans Bake in preheated oven. Bake mini muffins for 10-15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped

203


Scones Yield: 8 Submitted by: Nicholas Ryan

Ingredients ● ● ● ● ● ● ● ● ●

2 cups all-purpose flour 1/2 cup sour cream 1 large egg 1/3 cup sugar 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons unsalted butter, frozen 1/2 cup raisins (or dried currants)

Directions 1. 2.

3. 4.

5.

Adjust oven rack to lower-middle position and preheat oven to 400 degrees. In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins. In a small bowl, whisk sour cream and egg until smooth. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.) Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature. 204


Candy Sushi Yield: 4 Servings Submitted by: Julianna Ettorre

Ingredients ● ● ● ● ●

1 tablespoon of butter 12 regular sized marshmallows 2 cups of puffed rice cereal 4 fruit roll ups (any color, any flavor) 4 pieces of Swedish Fish

Directions

1.

2.

3.

Melt butter in a medium saucepan over low heat and add marshmallows. Stir marshmallows until completely melted. Remove mixture from heat and add cereal. Stir to coat cereal evenly in melted marshmallows. Roll out fruit roll ups. Place ¼ of the coated cereal onto each fruit roll up. Place 1 swedish fish onto the center of the spread out cereal mix. Wrap and roll the candy, maneuvering the swedish fish towards the middle, so that the finished product resembles a sushi roll. Repeat with remaining rolls. Place a sharp knife into a bowl of very warm water. Cut candy sushi with warm knife and arrange on a plate then serve 205


Oreo Brownies Yield: 12-14 servings Submitted by: Nolan Russo

Ingredients ● ● ● ● ●

1 (18.25 ounce) package brownie mix 2/3 cup vegetable oil 2 eggs 1/4 cup water 12 chocolate sandwich cookies

Directions 1.

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.

2.

Mix brownie mix, oil, eggs, and water together in a bowl until smooth. Spoon about 1 tablespoon batter into each muffin cup. Place 1 cookie into each muffin cup and top with more batter.

3.

Bake in the preheated oven until a toothpick inserted in the side of the brownie comes out clean, 20 to 23 minutes.

4.

Preparation time 15 minutes, Cook time 10 minutes, Ready in 35 minutes.

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Double Fudge Brownie Yield: 36 Submitted by: Joe Lopresti

Ingredients

3/4 cup baking cocoa

1/2 teaspoon baking soda

2/3 cup butter, melted, divided

1/2 cup boiling water

2 cups sugar

2 large eggs

1-1/3 cups all-purpose flour

1 teaspoon vanilla extract

1/4 teaspoon salt 1/2 cup coarsely chopped pecans 2 cups (12 ounces) semisweet chocolate chunk

Directions 1.

Preheat oven to 350°.

2.

In a large bowl, combine cocoa and baking soda; blend 1/3 cup melted butter.

3.

Add boiling water; stir until well blended.

4.

Stir in sugar, eggs and remaining butter.

5.

Add flour, vanilla and salt.

6.

Stir in pecans and chocolate chunks.

7.

Pour into a greased 13x9-in. baking pan.

8.

Bake 35-40 minutes or until brownies begin to pull away from sides of pan. Cool. Yield: 3 dozen.

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Oreo Truffles Yield: 48 servings Submitted by: Kailee Muscarello

Ingredients ●

1 pkg. (8 oz.) PHILADELPHIA cream cheese, softened

● ●

36 OREO Cookies, finely crushed, divided 4 pkg. (4 oz. each) BAKER’S semi-sweet chocolate, broken into pieces, melted

Directions 1.

MIX: cream cheese and 3 cups cookie crumbs until well blended.

2.

SHAPE: Shape into 48 (1-inch) balls. Freeze 10 min. Dip in melted chocolate; place on waxed paper-covered rimmed baking sheet. Sprinkle with reserved cookie crumbs.

3.

REFRIGERATE: 1 hour or until firm. Store in tightly covered container in refrigerator.

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Brownies Yield:12 Submitted by:Caitlin Keghlian Keghlian by:

Ingredients 1)

2 Eggs

2)

1/4 Cup Water

3)

1/2 Cup Vegetable Oil

4)

Cake-like Brownies

5)

3 Eggs

6)

1/4 Cup Water

Directions 7) Preheat oven to 350°F for glass or metal pans, 325°F for dark or coated pans*. Grease bottom of pan with shortening or cooking spray. EMPTY brownie mix, eggs, oil and water in large bowl. STIR until well blended (about 50 strokes).spread into greased pan and bake immediately. BAKE following times below. Add 3-5 minutes for dark or nonstick pans. Brownies are done when toothpick inserted 1 inch from edge of pan comes out clean. Cool completely in pan on wire rack before cutting and serving.

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Blueberry Muffins Yield 12: 12 Muffins Submitted by: Dino Michaelides

Ingredients ●

2 cups all-purpose flour, spooned into measuring cup and leveled-off

2 teaspoons baking powder

3/4 teaspoon salt

1 stick (1/2 cup) unsalted butter, softened

1 cup granulated sugar

2 large eggs

1-1/2 teaspoons vanilla extract

1/4 teaspoon almond extract

1/2 cup milk

2-1/4 cups fresh blueberries

2 tablespoons turbinado sugar (also called raw sugar or demerara sugar)

Directions 1.

Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners. Spray the pan and the liners with nonstick cooking spray.

2.

In a medium bowl, whisk together the flour, baking powder and salt.

3.

In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and almond extract. (The batter may look a little grainy -- that's okay).

4.

Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not overmix.

5.

Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well here); they will be very full. Sprinkle the turbinado sugar evenly on top of the muffins.

6.

Bake for about 30 minutes, until lightly golden and a cake tester comes out clean. Let the muffins cool in the pan for about 10 minutes. Run a knife around the edge of each muffin to free it from the pan if necessary (the blueberries can stick), then 210transfer the muffins to a rack to cool completely.


Mint Chocolate Chip Milkshake Yield: Makes 1 milkshake Submitted by: Elizabeth Argenziano

Ingredients ● ● ● ● ●

1 cup and a half of mint ice cream ½ cup of whole milk ¼ cup of mini chocolate chips Whipped cream (optional) Chocolate syrup (optional)

Directions 1. In a blender combine the mint ice cream and the milk. 2. Blend until smooth so for about 30 seconds. 3. Pour into a glass and can top with whipped cream and chocolate syrup.

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Banana bread 1 Loaf

Yield: Submitted by: Curtis Russo

Ingredients ● ● ● ● ● ● ●

2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup butte 3/4 cup brown sugar 2 eggs, beaten 2 1/3 cups mashed overripe bananas

Directions 1.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.

2.

In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

3.

Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack 212


Brownies Yield: 30 Brownies Submitted by: Carly McNeill

Ingredients ● ● ● ●

Box of Brownie Mix (Any Variation) ⅔ cup of oil ¼ cup of water 2 eggs

Directions 1. 2. 3.

Set oven to 350 degrees F for metal glass pan. For dark coated pan,set oven to 325 degrees F. Coat bottom of pan with nonstick cooking spray Combine brownie mix,oil,water and eggs in large bowl then stir 50 strokes with spoon. Spread into prepared pan. Bake at 350 degrees F for metal or glass pan. For dark-coated pan,bake at 325 degrees F. Cut and serve when completely cooled. Store loosely covered.

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We hope you enjoyed our recipes! By the Sayville 8th Grade Students

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Profile for Tricia Hinchman

Sayville Schools 8th Grade Recipe Book Collaboration  

Sayville Schools 8th Grade Recipe Book Collaboration  

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