Public Edition
BNS Class of 2024 Cooks
A Class Cookbook Block 1
A BNS School Publication Published December 2019 ISBN 978-1-7770667-0-3
A note about copyright: This publication is licensed under Creative Commons (see below). The contents herein were written in good faith under Canadian Fair Use (educational) copyright provisions as part of an educational project. While the ingredient lists might appear in other publications (as they are not copyrightable), all narratives, descriptions, photographs, illustrations, procedures, and other content should be the original creations of the student authors. They have been instructed to credit all source material wherever possible; where they were unclear, we have attempted to attribute its source or remove the content. Should any astute readers notice any elements we missed prior to publication, we welcome corrections; please send any suggested corrections to the publisher.
BNS Class of 2024 Cooks: A Class Cookbook, Block 1 by J. Cowley, Editor (attribute individual texts to their respective authors) is licensed under a Creative Commons Attribution-NonCommercialShareAlike 4.0 International License.
Please direct all inquiries to the editor at jennifer.cowley@burnabyschools.ca
Welcome to Our Cookbook In the fall of 2019, my two English 8 classes began their journey to becoming cookbook authors. Using examples from authors like Nigella Lawson, Ruth Reichl; popular food magazines; and my personal family cookbooks, we researched the components that make up a useful but also engaging record of family food traditions and set about documenting our own. Each student was invited to contribute a recipe from their own (family’s) collection of foods or kitchen-related crafts. They found the recipe, followed it to test the recipe (or watched a family member do so), and took notes to find those little hints that somehow never make it into the written recipe. While they were permitted to copy the list of ingredients from the original, all other components of the recipe are their own, and they worked hard to give each recipe context, write clear directions, offer useful tips, and create helpful photos and illustrations. We hope readers feel they have succeeded and are able to recreate these dishes with their own families. The narratives between the recipes represent the students’ memorable food and family experiences. We wanted to share what feasts and kitchen adventures have helped to shape us as a community. We hope that their memories will give readers insight into the experiences that teens value. Food is often best shared and I hope readers will see that our authors value how sharing food helps them to build relationships with friends and family. From our kitchens to yours, Ms Jennifer Cowley English Teacher
Introduction to Teachers This project came about as I was searching for something new that would introduce my English 8 students to the inquiry process, align with my Term 1 theme about building community, and support our cross-curricular themes of numeracy and literacy. The fact that I’m a foodie with a vast cookbook collection made writing a cookbook a very appealing option. As I explained to my classes, food is unifying topic. It is the one thing we all have in common, and whether our experiences have been good or bad, or whether we’ve had any history of experimenting in the kitchen, we’ve all had experience eating. We began by brainstorming about our food memories and talking to people at home about significant foods and events. Then we examined different recipes and narratives to develop a list of criteria for selecting recipes and narratives that would be suitable for the scope of our work. Once we selected our focus, we cooked, documented, photographed, illustrated, wrote, revised, edited…and edited again. Finally, I assembled all their work into the form you see today. If you’d like to learn how to use this project in your classroom, I am offering a workshop at the January 2019 SD41 District-Wide Professional Development Day; district teachers can register on the district registration site. If you’re unable to attend, but would like access to the workshop materials, send your request for access to me via email at Jennifer.Cowley@burnabyschools.ca. -- Jennifer Cowley
How to Use the Recipes Every recipe should include the sections indicated below. • Recipe title • Photo or illustration of the finished dish • Number of servings—may be by number of pieces, volume amount, or number of people served • Preparation time—active time to prepare the recipe • Cooking time—time needed to cook the food. Recipes that don’t require any heating should have no cooking time. • Context paragraph—explains what the recipe is, where it comes from, and why it’s important to the author. • Adaptation paragraph—lists possible serving suggestions and possible recipe adaptations. • List of kitchen equipment • Table of ingredients o The table will include both the metric and US measurements for each ingredient. o Metric amounts will consistently appear on the left, US amounts on the right (in the table and the procedures). o The measurements throughout the recipe in bold are from the original recipe; those not in bold have been converted by the students to the best of their ability. Students were provided with common (though not scientifically accurate) conversions like 250mL=1 US c., but such approximate measures will be less successful in baking recipes than elsewhere. • List of processes to prepare the dish. • Ingredient Notes—a list of tips about where to find ingredients or possible substitutes • Photo or illustration of an important step in the preparation of the dish. We have also provided a small space on each recipe, “Our Family’s Thoughts”, for readers to add their own notes and adaptations about the recipe. The sample template and sample recipe we used as our format models follow.
Recipes from the BNSS Class of 2024
[RECIPE TITLE (ENG. TRANSLATION IF NEEDED)] Contributed by [Your Firstname and LastInitial] Finished dish. [Photo or illustration] by [Firstname Lastnameinitial]
Yield:
Prep time:
Cooking time:
[ X servings]
[10 minutes]
[20 minutes]
[Brief paragraph describing the recipe, where you got it from, why it’s important to you.]
Equipment List •
[list the kitchen tools you need for this recipe here in a bulletined list]
[Brief paragraph describing when and/or how to serve the dish (serving suggestions), any easy adaptations you can make for new flavors or decorations (e.g. add ½ teaspoon of mint extract to the truffle mix before chilling & roll the finished truffles in green-coloured sugar), or different purposes (e.g. to make the appetizer a main dish, serve it with a green salad).]
•
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Recipes from the BNSS Class of 2024
Ingredient Notes
Table of Ingredients Metric [200g]
Ingredients [All-purpose flour]
US [1 2/3 c.]
Procedures 1. [A numbered list of steps to prepare the dish]
•
[If your recipe includes any unusual or hard to find ingredients, explain them here and describe where people can buy them and/or what they can use instead. If it doesn’t, delete this section.]
2.
Step [X with summary]. [Photo or Illustration] by [Firstname Lastnameinitial]
Our Family’s Thoughts
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Recipes from the BNSS Class of 2024
BOILED RAISIN CAKE Contributed by Jennifer C. Finished mini-loaves. Photo by Zoe (https://zscupoftea.com/2009/12/14/pump kin-gingerbread-spice-cake-scd-gfcf/, licensed under CC-BY-NC-ND 3.0) *
Equipment List • • • • • • • • •
Measuring cups and spoons A scale (if using metric) 1 large saucepan 1 wooden spoon or heat-safe spatula 1 medium bowl 1 sturdy whisk 1-9” x 13” non-stick baking pan Baking spray Toothpicks
Yield:
Prep time:
Cooking time:
12-18 servings
20 minutes plus 1 hour cooling time
40 minutes plus cooling time
For me, Winter means cold, beautiful lights, family, and traditions, but more than anything else it makes me want to bake. My maternal Grandma was a fantastic baker, and she passed on many of her skills to my mom. One of my favourite dishes they’ve passed down is Boiled Raisin Cake. One of the reasons I love this cake is that it's so easy to make, but also because it makes the house smell amazing and reminds me of family time with Grandma. This cake is best served slightly warm, so eat it fresh or heat it for a few seconds in the microwave. It’s really good served plain or with custard. You can frost it if you want, but it doesn’t need it, just sprinkle it with icing sugar if you want to dress it up. Because this is a moist cake, it lasts quite a while and the spices get better with time. After several days (usually more than a week if it lasts that long), the cake will begin to dry out but don’t despair! Just crumble it up in a bowl and pour warm butterscotch pudding on top; we used to use Jell-O Cook and Serve pudding but it’s hard to find now. Check online for a good recipe. This can also be baked as mini-loaves, but you will need to adjust the cooking time. These make great gifts. Bake them in disposable foil pans and wrap well with plastic wrap after the cakes have fully cooled.
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Recipes from the BNSS Class of 2024
Ingredient Notes
Table of Ingredients Metric 300g 400g 500ml 240g 5ml 2ml 10ml 360g 10ml 2
Ingredients Raisins White sugar Water Margarine (not spreadable) Ground nutmeg Ground cloves Ground cinnamon All-purpose flour Baking soda Eggs, beaten
US 2 c. 2c. 2 c. 1 c. 1 tsp. ¼ tsp. 2 tsp. 3 c. 2 tsp. 2
Procedures
• •
•
•
Use whatever kind of raisins you prefer. The recipe as written is dairy free. You can use butter if you want, but don’t use oil as it will change the texture of the cake. For a healthier cake, you can use whole wheat flour for half the flour amount. Gluten-free flour mixes can replace all the flour, but GF cakes tend to dry out a bit faster.
1. In a large saucepan (big enough to mix the flour into later), add the raisins, white sugar, water, margarine, nutmeg, cloves, and cinnamon. 2. Bring to a boil while stirring. 3. Simmer for 10 minutes. 4. Cool to room temperature (about an hour), so the eggs won’t cook when you stir them in. 5. Once you think the fruit mixture is almost cool enough to use, turn the oven on to 350F/180C. Make sure the over rack is in the centre. 6. Grease a 9"x13”x2” (33cm x 23cm x 5cm) non-stick pan (or butter-flour-parchment if you're not using a non-stick). 7. In a medium bowl, mix the flour and baking soda together. 8. Mix the flour mixture and the beaten eggs into the (still slightly warm) raisin mixture The baking soda may start to bubble and foam a bit, but that’s okay. Mix really well with the whisk or spoon to prevent flour lumps. If you use the whisk, knock all the raisins out when done. 9. Pour the batter into the prepared pan (or pans if you’re doing mini-loaves).
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Step 8, adding the flour mixture. Photo by indiancookingmanual (http://indiancookingmanual.com/2017/02 /mahua-pua-madhuca-longfolia-dessert/, licensed as CC-BY-NC-SA 4.0). *
Our Family’s Thoughts *While the photos in this sample are from other sources, students are required to either take their own photos or produce their own illustrations.
Recipes from the BNSS Class of 2024
10. Bake for about 30 minutes (a bit shorter for miniloaves) or until golden and a toothpick test is mostly clean (if you hit a raisin it won't be). 11.
Remove and allow to cool.
12.
Serve slightly warm.
13.
Store tightly covered.
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Breakfast & Brunch
Recipes from the BNSS Class of 2024
Crepe Contributed by Zahra R
Finished dish. Photo by Zahra R
Yield:
Prep time:
Cooking time:
4 servings
10-15 minutes
15-20 minutes
I first learned how to make crepe in Paris from one of my teachers in summer and this dish is important to me because it reminds me of my friends that I travelled with and the memories we had together. This ingredients are from a YouTube video that I watched but the procedures are the way l do it and they are different from the video. This dish is a French dish and it’s served for breakfast. You can eat this dish with Nutella and any fruit you like but it’s usually eaten with strawberry, bananas, and Nutella.
Equipment List • • • • • •
Measuring cup 8-inch nonstick pan A large bowl Measuring spoons A whisk Cooking flipper
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Recipes from the BNSS Class of 2024
Ingredient Notes
Table of Ingredients Metric 2 250 ml 375 ml 5 ml 1.2 ml 15 ml 5 ml
Ingredients Eggs All-purpose flour 2% Milk Vegetable oil Salt Sugar Vanilla extract Butter or vegetable oil for the pan
US 2 1cup 1 ½ cup 1 tsp ¼ tsp 1 tbsp. 1 tsp
• •
You can use any milk you want You can use canola oil or butter for the batter
Procedures 1. Pour all the ingredients in a bowl. 2. Whisk the ingredients until all the ingredients are mix together. 3. Pour the batter in a measuring cup. 4. Grease the bottom of the pan. 5. Pour ¼ cup of the batter in the pan and tilt the pan while pouring the batter until the batter covers the bottom of the pan. 6. Wait until there are bubbles on the batter and flip the crepe with the flipper then wait for about 30sec and put the crape in a plate. 7. Repeat step 5 and 6 until the batter is finished.
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Step 6 the bubble on the batter. Photo by Zahra R
Our Family’s Thoughts
Recipes from the BNSS Class of 2024
Ensaymada Contributed by Sophia B
Finished dish. [Photo or illustration] by [sophia b]
Yield:
Prep time:
Cooking time:
16 servings
45 min
20 min
This food is from my home country and my mom’s side of the family makes good ensaymada and they been baking ensaymada since my great grandma tried to bake it.
Equipment List •
This dish you can serve in parties, this dish in my country is very famous. If you’re serving this, you can serve it with halo-halo which is a Filipino drink with lots of topping in it. Ensaymada has cheese and butter and sugar on top of it and that’s what it gives taste to the dish.
[list the kitchen tools you need for this recipe here in a bulletined list]
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Recipes from the BNSS Class of 2024
Ingredient Notes
Table of Ingredients Metric 250 ml 120 ml 120 ml 14 g 875 ml 3 4 ml 59 ml
Ingredients milk sugar shortening ADY flour Egg yolks salt butter
US 1 cup ½ cup ½ cup 3 ½ cup 3 ¼ tlbs ¼ cup
Note 1- you may also use instant yeast which requires no proofing can be added directly to the flour before kneading. Using instant yeast will also cut the rising time. Add the ¼ cup of water for proofing ADY to the liquids instead. Note 2- For puffier and faster rising, I recommend using SAF instant gold which is made for sweet dough.
Procedures 1. In a mixing bowl, mix together milk, shortening, sugar and salt. 2. Add half of the flour and the bloomed yeast and mix for 3-5 minutes at medium speed until a paste-like consistency as achieved. 3. Add the egg yolk and the rest of flour and mix for another 3 minutes. Add more flour if the mixture is too liquid or too sticky but not too much. The dough is supposed to be sticky. 4. Scrape the sides while folding the dough in the middle of the bowl and then cover with kitchen towel. Let it rest and rise in a warm place for 2-3 hours or until it doubled its size. 5. Scarpe the sides of the bowl while tipping the sticky dough over to the thinly floured working surface. 6. Roll the dough into a log and cut into 2 roll each log again and cut into 2 repeat this process until you end up with 16 slices. 7. Using a rolling pin, roll a slice into a rectangle (about 8x4 inch) and brush the surface with softened butter. Roll it from one end of the long side to the other end, creating a long, thin log then shape it into a coil (spiral) with the end tucked and under. 8. Bake at 177c about to 10 to 15 minutes or until light golden brown. 9. Let it cool and brush with melted butter. Top with grated cheese.
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Step [Neating the dough]. [Photo or Illustration] by [sophia b]
Our Family’s Thoughts
Easter Bread Soft, warm, sweet, chewy, pretty, wouldn’t that be your ideal dish? Well, I am lucky enough to have a grandma who makes such an amazing dish. This dish is entitled Easter bread and got its name from my great, great grandma. It is a recipe that has been passed down my mom’s side of the family for years. The bread is yellow, braided, and can be made in various sizes. It can be small enough for a snack in my lunch, or big enough to feed a whole family for desert. It smells of a light scent of lemon, being accompanied by a delicious cake scent. It tastes just how it smells. With its soft, moist, and warm texture, this dish always leaves you wanting more! Easter Bread is always eaten at my Grandmas house, as a dessert for Easter dinner. But, since my brother and I love it so much, she makes it regularly for lunch snacks. At Easter time, my grandma brings the bread to the church for a blessing, so I feel extra special when I eat it during this time of year. My grandma is the amazing person who makes this dish. It was passed down from her Grandma! We call her Baba, which is the Croatian way for saying grandma. She is one of the strongest, most hilarious people I know. She is also so fun to talk to, and she calls me every day! For someone who just lost her husband, my Grandpa, she still manages to make my so happy. Easter bread reminds me of Easter time and the warmth that I feel every time I eat it. I guarantee that this will always remain my favourite dish forever! By: Emma S
Boiled Egg The first time I tasted Boiled egg was when I was about 7 months. A boiled egg is a food that has a soft surface on the outside and in the inside, it has this yellow yolk that has lots of proteins in it. The smell of a boiled egg isn’t that good, but it has a very interesting taste. I have always loved boiled egg since I was a kid especially in soups. In my family boiled egg and soups are a tradition every time there’s a fiesta. I know it doesn’t sound that interesting, but it is a very healthy food because it’s full of proteins. I always ask for eggs whenever I’m hungry or want something because I am very picky to what I’m eating which is a bad habit. --By Sophia B.
Appetizers & Snacks
Banana chocolate chip muffins So, I remember that I used to bake muffins with my family. I still remember the taste of the things that we baked together. It was a bit salty and sweet. I took 3 bites, and finished it. It tasted so good that I don’t even want to stop eating it. It’s was so delicious. I think that we did a really good job of making muffins. By: Jeter F.
Wontons “You made over a hundred?!” my dad asked, surprised. “Yup!” I answered, with a smile. It was a sticky hot summer day, I was at my maternal grandma’s house and I had just made over a hundred wontons with my sister. When folding so many wontons, we were bound to fold some unusual “wontons”. Of course, my grandma didn’t approve of our antics but kept quiet. She wanted us to fold the traditional method, the Shanghainese style, which uncooked looked like a nurse’s hat. Boiled/fried wontons are wrinkly, they mirror a brain. Now, I don’t know what brains tastes like but, I’m sure they don't taste like green onion, a little salty and lightly seasoned filling, yet never bland. I’m certain they don’t taste like Napa cabbage and bi (bi is Chinese for the wrapper). I remember eating wontons with chicken broth soup on a sweltering summer day after we had folded many wontons. I can see the steam rising from the pot, the smell reminds me of home. The steam warmed the already beyond warm kitchen. It never helped my temperature to drink hot soup and steam. However, wing ding mein (wontons soup with noodles) was so delicious that I didn’t mind. My family usually eats wing ding mein with seaweed strips, shrimp eggs, and instant noodles. Still today, I fold wontons with my family. At times, my grandma will come to my home, stubbornly. She prefers it when we go to her house. However, no matter where we go my sister and I will invariably fool around and, our tasty wontons will be created with love and, care.
--By Vanessa W
Soups & Salads
Pho At most family gatherings that I’d spend ay my ông ngoais and bà ngoai’s home, we’d have a variety of Vietnamese dishes, but one of my favorites is a noodle soup called pho. My bà ngoai would always begin cooking the dish a day in advance so when we entered the house would smell like fresh herbs and meat, that was always one of my favorite smells in the whole universe, and it still is, when I turned 12 my bà ngoai started offering me the adult-sized bowls, which was almost twice as large compared to the bowls I was used too. Finally I agreed to try a bigger bowl my bà ngoai brought out what resembled like a mountain shoved into a bowl the size of my head, there was so much pho, I nearly retched afterwards, but the broth had a smooth texture and the meat, noodles, and herbs were squishy and soft within the soup, My family would always gorge on this recipe so our technique was to keep eating and not stop because if you stopped you would just feel sick, so if you don’t stop you don’t feel nauseous till later. My favorite thing was always heaping cilantro a mile high on top of the soup everyone told me it was disgusting but to me eating stalks of cilantro tasted like pure heaven wrapped in bacon, after all this time I still adore the flavor of pho and the mountain of cilantro and herbs that I’d pile on top. --By Logan V *bà ngoai and ông ngoai Grandparents on the mother’s side of the family.
Lunches
Recipes from the BNSS Class of 2024
Kraft Dinner (Mac n’ Cheese) Contributed by Riley S. Yield:
Prep time:
Cooking time:
2-4 Servings
5 minutes
20-30 minutes
Finished dish. Photo by Riley S
I find this dish special to me because when my dad made dinner for just me and him, he would either make Tomato soup or Kraft dinner. I chose Kraft dinner because it’s special to me because my dad taught me how to make it and one of the times that I was making dinner for my friends, I tried to make it and I messed up how long it was supposed to sit in the water. My friends and I ate a little bit of it, but we ended up throwing it away because it wasn’t cooked enough. So, make sure to cook it long enough that its tender.
Equipment List
This Dish can be served at any time especially for your family’s dinner, as well as eating this as a midnight snack. I prefer to eat it as a midnight snack because for some odd reason it tastes so much better at that time.
• • • • • •
A Pan A big spoon A Strainer A stove 1 tbsp. 2/3 cup
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Recipes from the BNSS Class of 2024
Ingredient Notes
Table of Ingredients Metric 158 ml 15 ml
Ingredients Milk Butter/Margarine Kraft Dinner Packaging
US 2/3 cups 1 tbsp.
•
•
The Kraft Dinner brand can be found at local stores and at Costco Milk can be substituted for coconut and almond milk, but I prefer to use 2% or skimmed
Procedures 1. Fill the Pan 1/3 of cold water. 2. Let the water boil for 3 minutes at high temp. 3. Add all the macaroni in the pan. 4. Cook the macaroni for 10 minutes while stirring in figure 8’S or until tender. 5. Drain the macaroni in the strainer and shake out the water. 6. Put the macaroni back into your pan. 7. Now add 1 tbsp. of butter/margarine. (you can add as much butter as you want it doesn’t particularly matter) 8. Now add 2/3 c. of milk.
Step 9. This is after adding all the butter and milk in to your pan with your macaroni. Photo by Riley S
9. Now add in the cheese sauce mix. 10. Mix everything together! 11. Serve to your Family and Enjoy!
Our Family’s Thoughts
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Grandma’s Fried Rice One of my favourite foods is rice. My grandma or my mom would occasionally cook me fried rice with egg and Chinese sausage or ham. It would taste good, soft and a little salty. I always enjoy it. One time I remember spilling fried rice all over my bed which was kind of funny. Fried rice is something that I've had many times for dinner. I've also kind of cooked it myself with help from my mom. The thing that this probably reminds me of most though is my grandma who’s still alive, but this also reminds me of times that I’ve had fried rice. This is something that’s one of my favourite foods. It's just something I would like to share.
By Sean W.
Instant teriyaki chicken
I arrived at Canada 3 years ago and I was suffering from 16‐ hour jetlag and my family did not brought any food with them except instant foods that you can through into a microwave and get it prepared in 2‐3minutes. I never liked instant food, but it was the only time that I actually enjoyed having instant food. They were covered in grease, covered in black goo that’s supposed to be a teriyaki sauce, taste as artificial as they can and generally, they looked terrible, but I actually enjoyed them somehow. One of my favorites amongst the collection of instant food was teriyaki chicken. It tasted nothing like chicken and tasted more like very soft fiber with poorly prepared teriyaki sauce that’s been burnt. I wonder how I ended up like this crappy food. Now I hate that Teriyaki Chicken‐ish thing, but at least it tasted good for my first 4 days in Canada. It looks disgusting now, but it looked amazing for those 3 days. I’m pretty sure I hallucinated. I really don’t understand human’s mind. Sometimes things look awesome and great, but once you get things that are better, you just forget about it or you think that’s trash. By Abraham Lee
Mini Arabic sandwich Mini Arabic sandwich is a sandwich we had at birthday parties that had cream cheese, ham, cheese, lettuce, mini Arabic bread, and mango chutney. They remind me of all the birthday parties that I had and all the birthday parties back in brazil, my last memory of this sandwich was about three months ago, I reminder last making them for my cousin's first birthday party, I remember making the sandwich with my aunt while my other cousin was making the mango chutney, how I had to cut the soft bread, then when my cousin walked in with the mango chutney and its sweet smell took over the room then we had to add the mango chutney to all the uncompleted sandwiches then my uncle started eating them even thou he knew he wasn’t supposed to then everyone started to get sandwiches and blaming my uncle and my ant started to get mad. On the next day it was my cousin birthday party. That was the day when I saw all my time and hard work get eaten in minutes. Another thing about this is that most of my life I hated this sandwich because of the mango chutney I don’t reminder exactly why I didn’t like it but I think it was because mango chutney is sweet and all the other elements for the sandwich are salty and I was little and usually younger people don’t like this type of exotic flavor. I know this because I have a younger brother who is about my age at the time so I have been around little kids quite often and I know the only “exotic flavor “they eat is sweet and salty popcorn
‐‐By Moara C
Main Dishes
Recipes from the BNSS Class of 2024
Fried Rice Contributed by Sean W.
Finished dish. Photo by Sean W.
Yield:
Prep time:
Cooking time:
4 – 6 servings
25 minutes
20 minutes
This is a fairly simple way to make Fried Rice. This recipe is a recipe that my mom and mom’s parents have occasionally made for me and that I would like to share here. You could eat this any time of day you want but it’s probably best to serve this as dinner as a main dish or a side dish. If you want to add something to this dish, then you can simply just mix in something else that goes well with rice. (Like you could add something like peas, or you could choose not to)
Equipment List • • • •
Frying pan Measuring tools (Metric or US) Stirring spoon Cutting board
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Recipes from the BNSS Class of 2024
Ingredient Notes
Table of Ingredients Metric 500 mL 3 eggs 60 mL 1 mL 250 mL 2 pieces 15 mL ½ of one 60 mL
Ingredients Cooked Rice Eggs Milk Salt Mixed Veggies Chinese Sausage Oil Onion Soya Sauce
US 2 cups 3 eggs ¼ cup ¼ tsp 1 cup 2 pieces 1 tbsp ½ of one ¼ cup
•
•
You can add ingredients to the rice to your liking like you could add ham if you are someone who likes ham or remove the eggs if you don’t like eggs. Rice must be cooked before using this recipe.
Procedures 1. Make sure you already have cooked rice. 2. Pour oil in a frying pan and turn on the stove on medium or high (depending on how fast you want to cook it-). 3. Add salt into the pan. 4. Dice onions on a cutting board. 5. Cook onions in the pan until they appear brown. 6. Whisk eggs with milk in mixing bowl until mixed. 7. Pour egg mixture in the pan and fry with onions until scrambled eggs are cooked. 8. Fry rice in the pan with eggs and onion until the rice is looking toasted (brown). 9. Sprinkle soya sauce on the rice, eggs, and onions to flavour the rice. 10. Boil mixed veggies and cut Chinese sausage into small bite-sized pieces. 11. Add the mixed veggies and Chinese sausage to the fried rice. 12. Mix the ingredients in the frying pan together until the ingredients are well mixed. 13. Taste the rice to see if there is enough flavour in it, if there isn’t enough flavour then you could add more soy sauce or more ingredients. 14. Enjoy the fried rice.
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Step 7 without onions. Photo by Sean W.
Our Family’s Thoughts
Recipes from the BNSS Class of 2024
Seasoned Pork Back Rib Contributed by Abraham.L
Finished dish. Dish on the top is one with soy sauce based and one on the bottom is one with the chili based. Photo by Abraham.L
Equipment List • • • • • • • • •
1 large pot 1 large bowl 2 medium size bowl 3 large pans 1 tong 2Chef’s knives 1 cutting board 3 spoons 2 tea spoons
Yield:
Prep time:
Cooking time:
4-6 servings
60 minutes
45 minutes
For me this food is very special, because I can only have it when my dad is with my family. My dad is usually away due to his job and I get to see him only around Christmas. Also, it tastes good. This food means Christmas to me and my family, because we only get to eat this around Christmas season. This food is best when served warm. This is one of my favorite foods and it doesn’t smell great in house when my dad is cooking it, but it’s tolerable. You can serve this food with anything you want long as you can enjoy it. You can serve it cold, warm or pretty much any temperature you like. You can choose type of sauce that you would like to use, (There are two types of sauce). You can add roasted vegetable on the side, or you can add mashed potato on the side too. This dish is considered main dish in my family and it serves 4, but my family eat a lot. It might serve up to 6.
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Recipes from the BNSS Class of 2024
Table of Ingredients 1 Metric 1.5kg 15g 1 or 2 1 1 clove 15ml 8g 15ml 50ml 1
Ingredients Pork back rib Whole black pepper Bay leaf Whole onion garlic Korean bean paste Coffee powder Alcohol without any scent Oil Whole leek
US 3.3lbs 0.5 oz 1 or 2 1 1 clove 1 Tsp 0.3oz 1 Tsp 3 1/3 Tsp 1
Procedures Step 1: fill the large bowl with cold water up to 3/4 and put rib into it and leave it for an hour to remove blood. Step 2: start boil the water in a large pot with everything on the list except for the rib and oil. When water is boiling, remove the rib out of the cold water and cut ribs into size you want. Throw it into the pot. Step 3: let it boil for 30 minutes. While they are boiling, move on to sauce recipes. (see recipes below) Step 4: after 30 minutes, remove rib out of boiling water and using paper towel, remove moisture out of the rib. Step 5: Heat up the pan up to 180 C’ or 360 F’. Then apply oil to the pan Step 6: Put rib into the pan in medium heat and cook the rib until it is golden brown. Step 7: When the ribs are golden brown remove it from the pan and put it on a paper towel to remove oil from it. Step 8: leave the ribs on the towel for about 5 minutes. Step 9: Divide ribs equally in to 2 pans and apply sauce into the pan. Step 10: Add 15ml or 1Tsp. of water in to each pan.
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Step 12, applying sauce on a rib. Photo by Abraham.L
Our Family’s Thoughts
Recipes from the BNSS Class of 2024
Step 11: Make sure that all ribs are covered in sauce and not burnt. Step 12: Keep it on a low heat and make sure to roll ribs around so it won’t burn until there is barely any sauce left on a pan. Now you are ready to serve it.
Ingredients required for soy sauce-based sauce Metric 75ml 7ml 15ml 25ml 30ml 5ml 15ml 30ml
Ingredients Soy sauce Oyster sauce honey sugar Chopped garlic Black pepper Alcohol without any scent Korean BBQ sauce
US 5 Tsp 1 ½ tsp 1Tsp 1 2/3 Tsp 2 Tsp 1tsp 1Tsp 2Tsp
Mix everything on this list and make sure that there are no lumps.
Ingredients required for Chili sauce-based sauce Metric Ingredients US 45ml Soy sauce 3 Tsp 45ml Sweet chili sauce 3 Tsp 15ml Korean chili-paste 1Tsp 30ml Korean chili powder 2 Tsp 15ml Chopped garlic 1 Tsp 15ml Black pepper 1 Tsp 15ml Alcohol without any scent 1 Tsp 45ml Korean spicy BBQ sauce 3 Tsp Mix everything on this list on a separate large bowl and mix it until there are no lumps.
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Joje kabab (chicken kabab) The Iranian New Year has always been my favorite time of the year because my family gathers at my grandma’s house and we’ll have a huge lunch with three to four different types of Persian food like chicken kabab, kabab and etc but my favorite is chicken kabab. I usually have chicken kabab once or twice per month. We always have it in the New Year, but we would also have another types of foods. We usually make the chicken kabab on the stove but on the new year we make it on the grill, and everyone helps to make the dish on the new year. Some people help chop the chicken and add the spices some people put them on skewers and some people help cook them on the grill. The chicken kabab tastes soft and buttery and it smells and looks like we added a lot of spices although we just add a bit of spice that's because some Persian spices have a strong smell, but you can't taste the spices a lot. This dish is important to me because it reminds me of the good times I had with my family. --By Zahra R
Recipes from the BNSS Class of 2024
Udon Stir-fry Contributed by Logan V
Finished dish. Photo by Chau H
Equipment List • • • • •
Wok or Frying pan Wooden spoon (metal spoon works tool) Chef’s knife Fork (if using frozen noodles) Pot (if using frozen noodles)
Yield:
Prep time:
Cooking time:
4-6 people
5 minutes
10-15 minutes
Udon stir-fry was recipe I first discovered when my mom was trying to find a quick simple recipe for my family. Because we do a lot of sports and extra-curricular activities this was the perfect dish for our family, if only my sister didn’t hate it. It was kind of stupid everyone in my family and all my friends loved the recipe, but my poor sister absolutely hated it. I find that this food has so many fond memories like when my friends chased me around our entire elementary school trying to steal my lunch, or when I was monitoring kindergarteners and I spilled it when they tackled me it is one of my favorite foods and always will be. You can serve this dish by itself or with other dishes. I enjoy this dish with a cup of tea I prefer green tea, but it goes well with black and red tea as well. It always goes well with dumplings and sushi. You can add chicken instead of beef or you can add any type of Chinese leafy vegetables instead of bok choy. It can be eaten as a lunch or dinner or for lunch and it’s just a recipe you can throw your leftovers into to get rid of them.
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Recipes from the BNSS Class of 2024
Table of Ingredients Metric 125ml 30ml 15ml 5ml 250grams x4 (4 packs) 15ml 10ml
Ingredients Soy sauce Brown sugar Grated ginger Hoisin sauce Udon (frozen or fresh) Vegetable oil Rice wine vinegar
US ½ cup 2 tbsp 1 tbsp 1 tsp 8 ounces x4(4 packs) 1 tbsp 2 tsp
5ml 2 cloves 250 grams 250ml
Sesame oil Garlic (minced) Beef
1 tsp 2 cloves 8 ounces
Bok choy (or any leafy vegetable) Vegetables of any type (optional)
1 cup
150250ml
½-1 cup
Step 8 stir everything together till everything is covered with sauce. Photo by Logan V
Our Family’s Thoughts
Procedures 1. If you’re using frozen noodles, soak in hot water ahead of time. To test if the noodles are ready, take one out and bite to test, it’s done if the inside is soft. 2. Cut vegetables to preferred size with chef’s knife and then set aside. 3. Make sauce by combining soy sauce, rice wine vinegar, sesame oil, brown sugar, garlic cloves and ginger, mix until completely combined. 4. In your wok or frying pan add meat and then cook until no longer pink. 5. If the udon was frozen, drain out the water, then add the noodles to the wok and stir around with the wooden spoon for 30 seconds to remove extras water from the noodles. If the noodles were frozen stir for a bit longer. 6. Pour in the sauce then stir for another 30 seconds. Make sure to coat every noodle. 7. Add vegetables to the wok then stir till vegetables are cooked but still firm.
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Recipes from the BNSS Class of 2024
8. Stir until everything is coated with sauce then take everything out of the wok and onto a plate or a bowl to stop the wok from cooking the noodles anymore.
3
Gnocchi Living in an Italian household, pasta was always a staple in my house, but who would complain. The delicious savory feeling it leaves in your mouth warm, soft, tasteful… My Nonna (Grandma) makes the best pasta my mouth has ever tasted red in color, rich in flavor and delicious in taste. Cooked to perfection the Gnocchi (pasta) smells amazing and looks like little ducks swimming in my tomato sauce. Christmas, the most magical time of year, warm, cozy, festive… It’s the only time I ever eat this Gnocchi which makes the Christmas season even better and more memorable. Walking into my Nonna’s house late Christmas day for dinner to find a pyramid of Gnocchi sitting for me at the dinner table was always my favorite part of the day. My nine cousins and I would always try and sneak a couple of pieces off the dinner table, but we would always get caught which was always the worst part of the day. Our mouths watering to the fresh smell of the tomato sauce was the only thing that kept us strong until it was time to dig in. Finally, time to eat the room fills with silence everyone eating only the sound of chewing. So pure. So delicious. So worth the 365 day wait. Until the day my Nonna teaches me the glories recipe of gnocchi, you best believe I will have a Christmas countdown on my phone to prepare myself for the Gnocchi I will be having in around 40 days now. By: Mia L
Side Dishes
Kraft dinner (Mac n’ Cheese I find this dish special to me because my dad had taught me how to make it when I was 4‐8 years old, I'm not exactly sure. Usually, when it was just my dad and I home, he made us Kraft dinner because my mom and sister are both lactose intolerant, so we don't get to eat dairy base dinners often. Another special moment that I had with my dish was when I was making my friends dinner and we didn't let the macaroni cook long enough, so when we finished making the mac and cheese we started eating it, it was so hard to chew and eat we then threw a whole package of Kraft dinner away and we just ended up heating some taquitos because we were really hungry and taquitos were the quickest thing to make. We blamed each other for messing up the Kraft dinner recipe, but we had fun making it with each other. Every time my dad or I made mac and cheese it smelt like an aroma of cheesiness and deliciousness. Our whole house smelt so good. ‐‐By Riley S
Desserts
Recipes from the BNSS Class of 2024
Asian Tapioca Pudding Contributed by Vanessa. W
Finished dish. Tapioca pudding by Vanessa. W
Equipment List • • • • • • • • • • •
Sauce pan Large pot Wooden spoon 3 medium bowls Strainer Stove Oven Baking pans Spatula (to get all the excess batter) Whisk Measuring equipment
Yield:
Prep time:
Cooking time:
50 Tarts
45 minutes
30 minutes
Asian Tapioca pudding or Sago Pudding and in my house Shimi pudding. Shimi pudding is a dessert that I remember eating as a little kid. When I was four years old, my sister would pick out each tapioca pearl, insisting that it was treasure. I was a pliable mind, so I quickly followed suit. My grandma often was the baker of this wonderful dessert. When she came over to my house with the pudding, I got excited. Though, if the pudding was in a tart shell, I opted to eat those. This dessert holds lots of memories with my family and maternal grand-parents. Sago pudding can be served as a dessert, a snack. If you’re feeling lazy, it can be eaten for breakfast. To serve more people you can bake the pudding in tart shells or double the recipe. If you don’t feel like eating tart shells you can bake the pudding in an oven proof container and cut it how you like. However, don’t cut them to small because it’s still pudding; it doesn’t have much structure. When I have it in an oven proof container, I usually have them in 10-15 pieces. When my family and I eat this, we usually eat it with fruits such as apples, oranges or at times pomelo.
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Recipes from the BNSS Class of 2024
Ingredient Notes
Table of Ingredients Metric 2 160 mL 500 mL 250 mL 30 mL 125 mL 30 mL 250 mL 2.5 mL
Ingredients Well beaten Eggs Small Tapioca Pearls Water Sugar Butter Evaporated Milk Corn starch Coconut Juice Vanilla Extract
US 2 2/3 cups 2 c. 1 c. 2T ½ c. 2T 1 cup ½ tsp
Procedures
•
•
You can find tapioca at your local specialty Asian store (T&T). I would advise you to buy from the brands Golden chef or Cock Brands. You can find custard powder at Safeway. Coconut milk at T&T and usually any other Asian store. Be sure to have the small Tapioca pearls and not the large ones that are used in bubble tea. These Tapioca pearls are white uncooked.
1. Soak Tapioca pearls for 6 hours in triple the amount of water (3 cups are enough). 2. Pour Tapioca (water and all) into a medium sauce pan and add water until Tapioca is fully submerged. 3. Simmer Tapioca on low heat and stir with a wooden spoon until transparent. The mixture will thicken. 4. Once transparent, pour into metal strainer (make sure the holes are small, so the tapioca doesn’t slip through.) 5. Flush with cold water for 30 seconds, set aside 6. Using a large pot, pour in 2 cups of water, add sugar and slowly bring to a boil. 7.
Stir with the same wooden spoon. When sugar has dissolved, blend in butter and evaporated milk.
8. Pour in Tapioca, stirring until well combined.
Step 13 stir well and rest for 30 seconds between each scoop. Gradually add more mixture per scoop. Photo by Vanessa W
9. Preheat oven to 180⁰C/350⁰F. 10. In a separate bowl, mix Coconut juice, Vanilla extract, cornstarch and custard powder, stir until there are no longer lumps of powder. 11. Add Coconut juice into tapioca/sugar mixture. 12. Stir until thickened. Remove from heat. 13. Place well beaten eggs in a medium sized bowl, slowly spoon in 15-20ml of mixture into well beaten
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Our Family’s Thoughts
Recipes from the BNSS Class of 2024
eggs (we do this, so the eggs don’t scramble). Stir well and rest for 30 seconds between each scoop. Gradually add more mixture per scoop. 14. When each mixture is of equal temperatures. 500 mL of Tapioca mixture added to egg, mixture should be enough to get them to equal temperatures. Combine egg mixture with the rest of the Tapioca mixture. 15. Whisk until well combined and thickened. 16. Pour into tart shells or oven proof container. 17. Bake at 350 degrees Fahrenheit and bake for 30 minutes or when tart shells are golden brown. 18. Leave to cool, enjoy!
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Evil Eggs Eggs make me sick. Literally, they make me physically ill if I eat them because I have an egg allergy. I have had the allergy my whole life, and even though my family and I try our best to avoid eggs, sometimes accidents happen, and that’s when my insides scramble to beat the evil eggs. Without realizing it I eat a cookie with eggs in at a birthday party. My mouth becomes painfully scratchy that it feels like I’ve swallowed thumbtacks. Soon after that my lips swell up like a balloon. One moment, I’m biting into a chocolate scented, mouth-watering cookie that’s melting into my mouth, and the next minute, the treat is erupting through my mouth as the vomit spills out like lava. Sometimes, if I’m lucky, and a Pepsi is at the party, the volcano inside me becomes dormant. For some reason, the rich taste of Pepsi, and the little excited balls of joy popping in my mouth, relieves my symptoms. Don’t ask me why, but it often works! When it doesn’t the eruption begins. As I rinse out my mouth, I feel terrible that I can’t always eat what I want, whenever I want, but the sunny-side-up is that I realize there are much worse health problems than my allergy. While I still hate my allergy as much as Iron Man hates Thanos, there are still more than enough eggless cookies in the world for me to eat. Take that evil eggs!
--By Sansaar S.
Recipes from the BNSS Class of 2024
Banana Chocolate Chip Muffin Contributed by Jeter Feng Yield:
Prep time:
Cooking time:
[ 6 servings]
[10 minutes]
[18-20 minutes]
This recipe is important to me because when I bake with my family, this is one of the foods that we’ve baked. Also, it actually tastes really good.
Equipment List
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Recipes from the BNSS Class of 2024
Ingredient Notes
Table of Ingredients Metric 400 ml 400 ml 250 ml 25 ml 10 ml 5 ml 150 ml 5 eggs 125 ml 250 ml 10 ml 500 ml
Approximate amount of banana
Ingredients Sifted All-purpose flour Whole wheat flour Sugar baking powder Baking soda salt Chocolate chips
(5 small bananas)
oil milk vanilla (approximate) mashed banana (5 small to 2 ½ large banana)
Procedures 1. 1. Preheat oven to 375°F 2. Line muffin tin with paper liners and set aside 3. In a large bowl sift together the allpurpose flour, sugar, baking powder, baking soda, salt and cinnamon (if using) Use a fork to stir in whole wheat flour, oats and chocolate chips into the flour 4. mixture. Make a “well” in the center of the mixture; set aside 5. In a medium bowl, mash the banana with a fork. Add the egg, oil, milk and vanilla to the mashed banana; mix thoroughly with the fork. 6. Add the banana mixture into the well in the flour mixture. Using a rubber scraper, stir/fold the batter just until the ingredients are moistened. The batter will still be a bit lumpy. DO NOT OVERMIX. 7. Use a large spoon and rubber scraper to fill the paper lined muffin cups ¾ full. Take turns filling your cups. 8. Bake for 18-20 minutes or until golden brown. Use the toothpick or touch test to determine if the muffins are properly baked.
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Our Family’s Thoughts We all bake together during our free time.
Recipes from the BNSS Class of 2024
Chocolate Cake Pops Contributed by Ashley K
Finished dish. Photo by Ashley K
Yield:
Prep time:
Cooking time:
40 cake pops
2 hours
26 minutes
Chocolate cake pops are cake balls covered with melted chocolate and a lollipop stick to hold it as if it were a lollipop. I first got this recipe from the website Sally’s Baking Addiction but made a few tweaks to make the whole process easier. Cake pops are important to me because it reminds me of fun memories with my family, like the time my grandma and I made a gigantic version of a cake pop for my birthday it took a three whole days to make. Cake pops can be served basically any time. It acts as a dessert or a snack. You can simply change the flavor of the cake pop by just changing the flavor of the dip.
Equipment List • • • • • • • • • • • • •
Measuring cup Lollipop Sticks Large bowl Medium bowl Clear cup 9-inch pan Whisker Teaspoon Tablespoon Mixer Lined baking sheet Measuring cup scale
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Recipes from the BNSS Class of 2024
Ingredient Notes
Table of Ingredients Metric 125g 200g 31g 2½g 1¼g 120mll 2 5g 120mL 86g 90g 41g 10-15g 2½g 907g
Ingredients Cake Batter All-purpose flour Granulated sugar Cocoa powder Baking soda Salt Melted coconut oil Eggs Vanilla extract Hot water Chocolate Frosting Unsalted butter Powdered sugar Cocoa powder Heavy cream Vanilla extract Coating Pure chocolate
US 1cup 1cup 6tbsp ½ tsp ¼ tsp ½ cup 2 1tsp ½ cup
•
• •
Instead of using chocolate for the coating you may also use your choice of ingredient like candy melts. Instead of heavy cream you can replace it with milk You can use canola or vegetable oil instead of melted coconut oil
6tbsp ¾ cup ½ cup 2-3tsp ½ tsp 32oz Photo by Ashley K
Procedures 1. Preheat oven to 177C. Then grease any 9-inch pan. 2. Make The Cake: Whisk the flour, granulated sugar, cocoa powder, baking soda, and salt together in a large bowl. Set aside 3. Whisk the oil, eggs, and vanilla extract together in a medium bowl 4. Pour the wet ingredients into the dry ingredients then add hot water and whisk everything together. 5. Pour the batter evenly into the prepared pan. Bake for 25-27 minutes. Allow cake to cool in the pan. 6. Make The Frosting: Beat the butter until creamy for 2 minutes. Add the powdered sugar, cocoa powder, 2 teaspoons of heavy cream, and vanilla extract then mix all together. 7. After beat for 3 minutes until it comes together. Add another teaspoon of cream/milk if it looks too thick. 8. Crumble the cooled cake into the bowl of frosting. Beat them together with the mixer on low.
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Our Family’s Thoughts
Recipes from the BNSS Class of 2024
9. Then measure 1 scant tablespoon of the cake mixture and roll them into balls. Place balls on a lined baking sheet then freeze for an hour. 10. Melt the coating in a 2-cup liquid measuring cup. Let it cool down for a few minutes. 11. Dip the lollipop stick about ½ inch into coating then insert into the cake balls and let then cool.
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Mini Oreo Cheesecakes When I think of my favourite foods, this recipe is definitely one of them. I remember the first time my mom ever made them, and I’m always asking her to make them since that first taste. The mini cheesecakes have a very light and smooth texture, which is what most people look for in a good cheesecake. The combination of Oreos and cheesecake is enough to make your mouth water. The full Oreo on the bottom of gives the cheesecake a bit of chewiness that makes it even better. While they’re baking in your oven, you can smell the amazing combo of Oreos and sweet cheesecake that will make you tempted to eat them the second they’re finished. It is a recipe loved by all of my family, and especially me. This dish reminds me of the time one of my friends and me made this recipe at school for a baking contest. Nobody there seemed to like cheesecake too much, so my friend and me sat in the back of the room and ate them all ourselves. This recipe is perfect for parties, special occasions, or if you’re bored at home and feel like baking something. The recommended serving is one mini cheesecake per person, but you’ll definitely want to eat more. If you’re a huge Oreo lover, you might want to make a double batch, because they’re just that good. To this day, I could still eat them all at once if I had the chance. --By Jessica K
Recipes from the BNSS Class of 2024
Double layer milk pudding Contributed by Rebecca C
Finished dish. Photo by Rebecca C
Equipment List • • • • •
One small pot One small bowl One large pot One food steamer One scales
Yield:
Prep time:
Cooking time:
[ 1 serving]
[5 minutes]
[40 minutes]
This dish is my favorite dish, and because I didn’t know the recipe so before I know the recipe, if I want to have this for a snack I had to go to the restaurant. And now I found this recipe on the internet, so I can make this dish at home now. This recipe can serve it hot or cold, and it had different flavor when is in different temperature, so is good for all seasons, and because this dish has very heavy milk flavor and has very sweet, tender taste in it so if you are a person that really like to drink milk, then you will probably like this dish.
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Recipes from the BNSS Class of 2024
Table of Ingredients Metric 250g 35g 8g
Ingredients whole milk Egg white Sugar
US 8oz 1oz 1.6 tsp
Procedures 1. Pour the milk into a small pot and heating up until has small bubble comes up. 2. pour the milk into a small bowl, wait until the milk skin comes out. 3. Pour the milk out and leave some milk and milk skin in the bowl. 4. Mix the milk, egg white, and sugar. 5. Pour the mixture back into the bowl. 6. get out a large pot, and fill up the bottom with water 7. put the food steamer on the pot 8. wait for the water to boil 9. put the mixture into the steamer for 5 to 10 minutes 10. take it out, you can eat it now or put in the refrigerator to let the dish to cool down, so you can eat it cold
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Step3. Photo by Rebecca C
Our Family’s Thoughts
Recipes from the BNSS Class of 2024
Eggless Chocolate Oreo Cupcakes Contributed by Sansaar S.
Finished dish. Photo by Sansaar S.
Equipment List • • • • • • • • • •
Measuring cups + spoons (imperial measurements). mL measuring spoons (metric measurements). 1 large bowl. 1 medium sized bowl. Whisk. Mixing Spoon. Knife/cutting board. Stand mixer. Muffin tins. Toothpicks.
Yield:
Prep time:
Cooking time:
12 cupcakes
30 minuets
16-24 minutes
I love Oreo cookies! This recipe is one of the first cupcakes I found (online) and made on my own without any help and it is Oreo flavored. I’m very proud of it because they turned out so yummy AND they are egg-free. Because I have an egg allergy, I can never just walk into a bakery and get an Oreo cupcake, so this is perfect. This cupcake always brings joy into our house on a rainy day. The fluffy icing with nice big Oreo chucks will brighten your day too. So, what are you waiting for? Start baking! I usually serve this dish for dessert, however if you would like to have a sugar rush for breakfast, then go for it. This icing is very sweet, so you can cut the sugar in the cake to a quarter of the recipe. Also, if you are vegan or cannot eat dairy, feel free to use almond or soymilk. It won’t change the flavor and the cupcakes will be moist and delicious.
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Recipes from the BNSS Class of 2024
Table of Ingredients Metric 250 mL 5mL 180mL 80mL 7mL 250 mL 80mL 5mL 2 ½ mL 1mL 60mL 480mL 30mL 2 ½ mL 20-30 + 6 for garnish
Ingredients CHOCOLATE CUPCAKES Milk Apple cider vinegar White Sugar Coconut oil Vanilla extract All-purpose flour Cocoa powder Baking soda Baking powder Kosher salt OREO BUTTERCREAM Butter s Powdered sugar Milk Vanilla extract Oreo’s
Ingredient Notes US 1C 1 tsp ¾C 1/3 C 1 ½ tsp 1C 1/3 C ¾ tsp ½ tsp ¼ tsp
•
If you are Vegan or cannot have milk, you can put soy or almond milk instead it won’t change the taste if there will be any changes, the cupcakes will be even more moist!
¼C 2C 2 tbsp ½ tsp 20-30 + 6 for garnish
Procedures Chocolate Cupcakes 1. Preheat your oven to 177°C/350°F. 2. Add the flour, cocoa powder, baking soda, baking powder, and kosher salt in a large bowl. Whisk the batter together. 3. In a medium bowl add the remaining ingredients. 4. Fold the wet ingredients into the dry, don’t over mix, small lumps are okay. 5. Put into muffin tins greased with butter. Bake in the oven for 15-19 minutes, or until a toothpick comes cleanly out of your cupcake. 6. Let cool before icing. Oreo buttercream
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Step 4 Mixing the batter together. Photo by Sharan G.
Our Family’s Thoughts
Recipes from the BNSS Class of 2024
7. Crush the Oreos with a knife until you have a consistency that you like. 8. In a stand mixer, mix all your ingredients together, including the crushed Oreos, starting on the low setting and gradually increasing to high. Mix until the icing is light and fluffy. 9. After the cupcakes cool, using a spoon put a dollop of buttercream on each cupcake. 10. Cut Oreos in half and place the halves on top of each cupcake for decoration and extra deliciousness.
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Pies! No matter what meal of the day, my family and I would have pie if possible. From a quick breakfast to a great dessert, pies were the obvious choice. The absolute most amazing thing I've ever tasted was an experiment, but it turned out to be a thing from heaven. My mom made a Cinnamon Coconut Apple Crumble Deluxe™. The crust fell apart in your mouth, coating your tongue with cinnamon coconut, and when the filling hit your teeth it exploded with sweet juice. The first time I made a big cooking project on my own was when I made pies. Two of them, exactly. I made a pear pie and a pumpkin pie. I had a taste of almost every ingredient along the way (I was eleven don’t judge me) from the sugar, to the pears, to the flour. The last ingredient there was my favourite. The powdery taste that creams in your mouth, the slightly sweet stickiness. My brothers never understood my love for flour, and frankly, I don’t anymore either. Mind you, I would much rather have the finished product. The pear pie with its sweet, cinnamon smell, the creamy base still cooling while my knees sent me jumping with excitement until I can shovel it into my mouth. The pumpkin pie, somehow, was even better. Since the oven was full, I had to use the barbecue. Barbecued pie! My hands were far too sensitive to heat, so my mom had to put it in. But once it came out it was almost comparable to the slice of heaven from earlier.
--By Sean Mc.
Recipes from the BNSS Class of 2024
Ice Cream Sandwiches Contributed by Emma S Yield: About 15 sandwiches Finished dish. Photo by Emma S
Equipment List • • • • • • • • • • • • •
Saucepan Rubber spatula Large bowl Medium bowl 1 cup ½ cup ¼ cup Wooden spoon 1 tsp Some small bowls (optional for sprinkles) Parchment Paper Whisk Cookie Sheets
Prep time:
Cooking time:
45 minutes
10-12 minutes
This recipe gives a delicious flavor variety, and a great mix between a hot, warm cookie, and cold, tasty ice cream. This recipe is from my very first cookbook, that I received, and it was dedicated to just sweets. When I was younger, I dreamed of becoming one of those bakers on Master Chef. So, every time I baked something from this book, I felt like a master chef. The first time that I made this dish was on a hot summer day with my cousin. My cousin is an amazing baker, so it meant the world to me when she said that she was free to bake with me. I did some stuff and she did some stuff. I felt very independent. When everyone tasted it, they loved it! I was so happy to have had made a dish that pleased people taste wise. This dish is nest served on a hot summer day, but it can also just be for when you are craving ice cream. To make this dish look pretty, you can put any type of sprinkles on it that you want. If you do not feel like vanilla ice cream vanilla ice cream, you can substitute it with chocolate, or any other flavor that you want. I personally love chocolate on chocolate, but that’s not everyone’s favorite. I haven’t tried any other flavors, but I’m sure that they will work just fine. Page Break
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Recipes from the BNSS Class of 2024
-
Table of Ingredients Metric [250 mL] [125mL] [60mL] [250mL] [2.5mL] [1.2mL] [250mL] [5mL]
Ingredients Semisweet Chocolate Chips Unsalted Butter Light Corn Syrup All Purpose Flour Baking Soda Salt Sugar 1 Large egg Vanilla Extract Sprinkles, small candies, nuts, Chocolate or crushed cookies For decorating 1 tub of ice cream (any Flavor) Softened for 10-15 Minutes at room temp
US 1 cup ½ cup ¼ cup 1 cup ½ tsp ¼ tsp 1 cup 1 tsp
Step 4, Stirring the chocolate, butter, and corn syrup until melted. Photo by Emma S
Procedures 1. Preheat the oven to 180 degrees celcius, 350 degrees Farenheit and line 2 cookie sheets with parchment paper. 2. Next, get your semisweet chocolate chips, butter, and light corn syrup and put it into your saucepan. 3. Set the saucepan down on your stove and put it between low and medium heat. 4. Begin to slowly stir around the chocolate, unsalted butter, and corn syrup, until it melts. Don’t let the chocolate get too hot! 5. When everything is melted, pour it in to a large/medium sized bowl. 6. In a smaller bowl, whisk together the flour, sugar, and baking soda until It is well combined. 7. Then, When the chocolate is cooled, pour in your sugar and stir really well with a wooden spoon. 8. Once the chocolate and sugar are well combined, add in your egg and vanilla extract. Mix until well combined. 9. When everything is mixed together, take your flour mixture and slowly pour it into the chocolate mixture. 10. Mix until combined. 11. Then, scoop out a tablespoon, full of dough, and put it on the cookie sheet. Be sure to space the cookies about 4 inches apart. I fit eight on my cookie sheet.
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Our Family’s Thoughts
Recipes from the BNSS Class of 2024
12. Then put the sheets in the middle and top row of your oven. Let them cook for about 10 to 12 minutes. 13. When they are done, take both cookie sheets out of the oven, and set them on the stove top for 10-15 minutes. Don’t forget to use oven mitts! 14. After that, take each cookie using metal spatula and your hands and set it on a plate to cool for even longer. 15. Once they are cooled, take out your tub of ice cream and let it sit out for about 10 minutes. 16. Then, take 2 cookies and put the ice cream in between them, you can put as much ice cream as you want! 17. Finally, if you want, you can pour sprinkles on the edges of the ice cream. 18. Enjoy your amazing creation!
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double layer milk pudding Since I was 8, I had first tasted this dessert. I was surprised at how soft it was and how smooth it was. The top layer was so creamy and the bottom of it was sweet and it has some milk flavor, not much as the top layer. The layers give the dessert more flavors. I like this dessert so much that I want this dessert in my every meal, but because we usually eat this in a restaurant, so we can’t eat this very often. Since this year April, we had to back to China, and I finally had a chance to taste this dessert again, it is sweet and smooth, it is the same flavor that I taste while I was 8. So this month when I have to choose a recipe to do for the project I chose this recipe. I started to try on this recipe, to learn how to make the double layer milk pudding. I fail for the first time, I didn’t get the top layer, then I try again. This time, I got both layers and it did taste good, so I take a photo for this one and put it on my recipe. --By Rebecca C
Recipes from the BNSS Class of 2024
Mango Ice Cream Contributed by Moara.C
Finished dish. Photo by Moara.C
Yield:
Prep time:
500ml
5minutes+5hours
Cooking time:
This is a mango ice cream that I got from my grandma, this recipe is important to me because it was the last recipe I made with my grandma before she left this country. It's most likely eat this after a meal, if you don’t like mangos you can always change the mangos to another fruit or combine fruits for other flavor and you may use fresh fruit instead of frozen, I just find using frozen fruit easier.
Equipment List • • •
Blender
•
A tablespoon
A freezable container A measuring cup (if you don’t have a measuring cup a glass works too)
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Recipes from the BNSS Class of 2024
Ingredient Notes
Table of Ingredients Metric 300ml 500ml 30ml
Ingredients Condensed Milk Frozen Mangos Vanilla yogurt
US 1 can 2 cups 2 tbs
Procedures 1. Measure the ingredients. 2. Put all ingredients in blender. 3. Blend the ingredients together until fully combined. 4. Pour mix in the container. 5. Freeze it for 5 hours or until harden Step 1 measure the ingredients. Photo by Moara.C
Our Family’s Thoughts
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Recipes from the BNSS Class of 2024
Mini Oreo Cheesecakes Contributed by Jessica K.
Finished dish. Photo by Jessica K.
Equipment List • • • • • • • • • •
12 cup muffin pan 12 cupcake liners Durable plastic bag Wooden mallet Electric mixer (handheld or tabletop) Spatula Tablespoon measuring cup (1/3) cooling rack plate
Yield:
Prep time:
Cooking time:
12 cheesecakes
2 hours 25 minutes
15 minutes
This recipe is definitely one you’ll want to remember. It’s a light and fluffy cheesecake that isn’t too dense or heavy. The combination of Oreo and cheesecake is mouthwatering and will bring everyone together to indulge in this tasteful dish. The recommended serving is 1 mini cheesecake per person, but I could personally eat 4. Whenever anyone in my family makes this recipe, the batch of 12 is always eaten down to 5 by the end of the day. The recommended serving for this mind-blowing dessert is about 1-2 cheesecakes per person. There are so many different Oreo flavours, so if you were to want to try a different flavor, you could buy birthday cake Oreos, Peanut butter Oreos, or whatever flavour of Oreo your heart desires. Also, there isn’t an exact amount of Oreo crumbs that you have to sprinkle on top, so you can put as much or as little as you would like.
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Recipes from the BNSS Class of 2024
Ingredient Notes
Table of Ingredients Metric 241g 68ml 5ml
Ingredients Softened cream cheese White sugar Vanilla extract 2 eggs 17 Oreos
US 8.5 oz 1/3 c 1 tsp
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If preferred, you can buy precrushed Oreo crumbs instead of crushing them yourself. You do not need any specific flavour of Oreos You can use any brand of sandwich-type cookies, as long as they are similar to Oreos
Procedures 1. Preheat the oven to 350⁰F (176⁰C). 2. Put 12 cupcake liners in each cup of a 12-cup muffin tin. 3. Take 5 of your Oreos and twist them apart so you can take out the icing. Put the icing free cookies into a bag and close it tightly. Hit the bag multiple times with wooden mallet until they’re fully crushed. 4. Place a whole Oreo into the cupcake liners. 5. In an electric mixer (handheld or tabletop), beat the cream cheese for 2-3 minutes, or until smooth. 6. Mix in the sugar and vanilla extract until well blended. 7. Beat in the eggs, one at a time. 8. Mix in most of the crushed Oreos (leave some to sprinkle on top) and mix them in with a spatula. 9. Place about 2½ tbsp into each cupcake liner. 10. Evenly sprinkle the leftover Oreo crumbs on top of each of the cheesecakes. 11. Bake for approximately 15 minutes. 12. Let mini cheesecakes cool to room temperature. 13. Transfer onto a plate and refrigerate for at least 2 hours before serving.
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Step 9; putting cheesecake batter into cupcake liners. Photo by Jessica K.
Our Family’s Thoughts
Recipes from the BNSS Class of 2024
Oreo Balls
Contributed by Mia L
Finished dish. Photo by Maria L
Equipment List • • • • • •
Blender Medium bowl Smaller bowl Spoon Microwave Spatula
Yield:
Prep time:
Cooking time:
1 Dozen
7 minutes
0 minutes
Oreo lovers, meet your new favorite dessert. These Oreo balls are essentially truffles and melt in your mouth. Not only are these Oreo balls delicious, but they are also super easy to make and perfect for parties! All you need to do is simply crush up Oreo’s in a blender, mix them up with cream cheese, then dunk those balls into melted chocolate, and you’re done! I especially love these balls because Oreo’s are my favorite cookies! This dessert is best served at parties or family functions, during any time of year. Bringing this dessert to a party or get together will have everyone asking for the recipe. This dessert can also be made with vanilla Oreo cookies or dipped in white chocolate. You can decorate your Oreo balls with any color sprinkles to suite the season or holiday. I Hope you enjoy this dessert as much as me and my family do.
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Recipes from the BNSS Class of 2024
Ingredient Notes
Table of Ingredients Metric 303g 175ml 250 ml 15 ml
Ingredients Oreo Cookies Philadelphia Cream Cheese Milk Chocolate Sprinkles
US 10 oz. ¾ cups 1 cup 1 tsp
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For this recipe you can follow the same steps but switch out the flavor Oreo and the type of chocolate. The Sprinkles/decorations you can also change to your liking.
Procedures 1. Firstly, take your Oreo cookies and put a few in the blender at a time. Blend it until it becomes a crumb texture. Repeat this until you use all the Oreo cookies in the 303g package. 2. Once you have all your Oreo cookies crushed up into a crumb like texture pour them into your medium size mixing bowl. 3. Into your mixing bowl, add your cream cheese and stir together with your spatula until mixture is well combined and smooth. 4. Roll your cookie mixture into 1-inch balls and set onto parchment paper. 5. Let your Oreo balls stand in fridge for 5 minutes. 6. As your Oreo balls are cooling in the fridge, melt your chocolate in the microwave in your smaller bowl, for 45 seconds, then stir with your spoon. 7. Dip your Oreo balls in your melted chocolate, until they are fully coated. 8. Let balls stand in fridge for 20 minutes for chocolate to harden. 9. Enjoy!!!
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Step 3. In this step I am mixing the cream cheese in with the cookie crumbs. Photo by Maria L.
Our Family’s Thoughts
Recipes from the BNSS Class of 2024
Vegan Rum Raisin Apple Pie Contributed by Sean Mc
Finished dish. Photo by Sean Mc
Equipment List • • • • • • • •
Yield:
Prep time:
Cooking time:
8 servings
30 minutes
50 minutes
This pie is a vegan variation of an apple pie recipe made by Tenderflake, but with rum raisin! At my house we rarely ever need a recipe, so one that we wrote down is always surprising to find. Still, we always throw our own twist to recipes, even if we didn’t truly create them. Pies are a staple for us, and this is a great example. This is obviously a desert dish, but it works for breakfast, lunch and dinner. It does still take some time, especially cooking, so I wouldn’t recommend whipping it up right in the morning. The top of the pie can be designed in plenty of ways. We made it with a lattice top, but a full top will work too.
Measuring cups Semi-circle cutter Rolling pin Pastry cutter 2 large bowls, 2 small bowls Pie plate Food wrap Tin foil
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Recipes from the BNSS Class of 2024
Ingredient Notes
Table of Ingredients Metric 80 ml 10 ml 650 ml 5 ml 400 ml 7 ml 90 – 150 ml 120 ml 5 ml
Ingredients Raisins Rum All-purpose flour Salt Coconut oil Vinegar Iced water Brown sugar Cinnamon
US ⅓ cup 2 tbsp 2 ¾ cup 1 tsp 1 ⅙ cup ½ tbsp 6 – 10 tbsp ½ cup 1 tsp
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In step 4, I say to put 6 – 10 tablespoons of water. Putting more water makes it easier to create, but it becomes less flakey. In step 13, I say to put tin foil on the edges, but a guard made for pies works too.
Procedures 1. Begin at least an hour before making the pie. In a small bowl, mix the raisins with the rum and let it sit, mixing occasionally. 2. In a large bowl, mix together the flour and salt. 3. Add the coconut oil and use the pastry cutter until all chunks are mixed in. Mix in the vinegar. 4. Slowly pour the iced water. Make little wells to pour the water into while mixing.
Step 7. The sides are easier to do first. Photo by Sean Mc
5. Cover the bowl in food wrap and place in the fridge. 6. In a small bowl, mix the rest of the dry ingredients, half a teaspoon of salt, and a quarter cup of flour. 7. In a large bowl, mix the apples and dry ingredients until every apple slice is covered equally. 8. Take the dough out of the fridge and place half of it into the pie plate. Use your hands to push the dough into place until the dough is equal on the whole plate. 9. Put the apples and raisins into the pie. Try to even them out as much as possible. 10. Mix the other half of the dough with 4 or 5 tablespoons of water. 11. Spread a pinch of flour onto an extremely clean table and roll out the dough on it.
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Our Family’s Thoughts
Recipes from the BNSS Class of 2024
12. Cut the dough into long strips, and place on the pie. Put the strips on the pie vertically, then horizontally, lifting each strip to put others underneath in an over, under, over, under pattern. 13. Cover the edges of the pie with tin foil. 14. Place the pie in the oven and bake for 50 minutes at 400 with convection °c 15. Set to cool for at least a half hour.
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Macaron Memories A food that I enjoy is macarons! A macaron is a sweet French pastry, sort of like a mini version of a sandwich. In a macaron, two small, circular, and flavorful cookies are sandwiched together with a choice of filling in between. I think that the “cookie” is what makes it unique. The shell of the “cookie” is smooth and crispy, but the interior has a chewy and soft texture. Although they taste like artificial sugar, I think macaron is a delicious dessert. Macarons remind me of the time my friend and I accidentally dropped an expensive macaron in the pool at Great Wolf Lodge. It all happened on the day of my 10th birthday. As a birthday gift, my parents took me and my best friend, Payton, to Great Wolf Lodge. As a surprise, Payton bought me a $30 macaron. It was huge and specially ordered for my birthday. I loved it! When we arrived, we got our room and headed straight to the pool. I took my macaron with me. Because I was so excited, I ran on the pool deck and slipped. My macaron flew out of my hand and fell into the pool. I quickly retrieved it but it was ruined. I was in tears, but my mom cheered me up and said she would buy another one. I was still upset but enjoyed the rest of the day. --By Ashley K.
Drinks
Crafts
