SALVE COMMUNITY COOKBOOK Recipes from the community, for the community
OFFICE OF STUDENT ENGAGEMENT
Thank you! Thank you to everyone who contributed and shared their favorite homemade recipes! We hope you enjoy!
Interested in seeing your recipes added into the Salve Cookbook?
Visit https://tinyurl.com/Salvecooks to contribute a recipe of your own!
Any and all recipes welcome! 2
Table of Contents Savory..........................................4 Black Bean Burger Boom Boom Sauce Cheese Quesadilla Chicken Catalina Chicken Scampi Energy Bites French Onion Soup Haitian Stewed Chicken Kofta Kabab Macaroni Salad Moringa Salad
Sweets........................................ 16 Apple Cider Doughnut Cake Candy Cane Fudge Cereal Treats Classic Cheesecake Chocolate Chip Brownies Chocolate Cupcakes Fruit Smoothie Oreo Truffles Peanut Butter Cookies Raspberry Shortbread Thumbprints Rice Pudding Tres Leches Cake
Breads.........................................29 Banana Bread Cranberry Pumpkin Bread Pizza Dough Garlic Knots White Bread
3
Snacks & Meals
s e h s i D y r o Sav
BLACK
Prep time: 15 minutes Total time: 10 minutes
BEAN
BURGERS Submitted by Ariana Mollers
I n g r e d i e n t s
2 cans black beans 1 cup bread crumbs ¼ cup chopped onions 1 egg ½ tsp chili powder ½ tsp garlic ½ tsp cumin ½ tsp paprika Salt & pepper Hot sauce Cheese of your choice Optional: bun and toppings for your burger! I n s t r u c t i o n s
5
Drain beans and rinse well. Place in a large bowl and smash. It’s OK if still somewhat chunky but try to have every bean smashed in. Recommend using a fork for smashing. Once smashed, add breadcrumbs, onion, egg, spices, salt & pepper, hot sauce (to your spicy level desire). Stir until combined. Use your hands to form patties. Recipe usually makes about 4. Heat olive oil and butter in a hot pan on stovetop. Cook about 5 minutes on each side (until browned). Ready to serve! Suggest adding cheese on the second side, serving with buns, and avocado slices.
BOOM BOOM SAUCE
Submitted by Anissa Petrone
Same sauce usually found in Miley Cafeteria. Pairs well with chicken nuggets on a Friday. Prep/Cook time: 10 minutes or less I n g r e d i e n t s
Ÿ cup mayonnaise 1 Tbsp ketchup 1 Tbsp sweet chili sauce 1 tsp garlic powder (optional) ž tsp Sriracha
I n s t r u c t i o n s
Add all ingredients in a bowl and stir to combine Be careful not to over mix or the sauce will become too wet Keep refrigerated until ready to use
Note from Anissa: Store extra sauce in tightly sealed container. For best results, make the sauce ahead of time and keep in the refrigerator for everything to combine and chill throughly.
6
CHEESE
QUESADILLA
Prep time: 30 minutes Cook time: 7-10 minutes
Submitted by Samantha Bethoney
I N G R E D I E N T
1 cup grated white cheddar cheese 1 cup grated monterey jack cheese 1 cup grated pepper jack cheese 6 tablespoons salted butter Six 8 inch tortillas Some salt Some pepper
2 tomatoes diced One 4-ounce can diced green chiles, drained 9 fresh cilantro sprigs for garnish
S
I n s t r u c t i o n s
Toss together the Cheddar, Monterey Jack and pepper jack in a bowl; set aside. Heat 2 tablespoons of the butter in large skillet over medium heat. Place a single tortilla in the skillet. Sprinkle a little less than a third of the cheese blend over the tortilla. Sprinkle with salt and pepper, to taste. Add about a third of the diced tomato and a third of the chiles. Sprinkle a touch more cheese over the whole thing and gently top and press with a second tortilla. Let cheese melt (3-5 minutes), once bottom has slight browning, flip quesadilla Repeat for each set of tortillas. Slice each quesadilla into wedges and garnish with cilantro sprigs. Note from Sam: 7
Add Chicken for some added protein! Sour cream and salsa are great for dipping.
CHICKEN CATALINA Submitted by Salve Community Member
Prep time: 10 minutes Cook time: 1 Hour Pre-Heat Over: 400 Degrees (F) I n g r e d i e n t s
6 boneless/skinless chicken thighs or breasts 1 bottle Catalina Dressing 1 jar apricot preserves 1 envelope dry onion soup mix I n s t r u c t i o n s
Preheat oven to 400 degrees Wash chicken & pat dry Trim excess fat off chicken if necessary. In a bowl mix entire contents of dressing, preserves, & dry soup together & mix well. Dredge chicken in the mixture & place in an oven safe casserole dish or deep pan. Pour remaining mixture over the top. Bake chicken in oven for approximately 1 hour (give or take 15 minutes depending on oven) until mixture starts to get sticky & chicken begins to brown. Serve over rice with your favorite veggies. Note from chef: This is an easy recipe for beginners, great for college students. Ovens may vary. Chicken is ready when sauce gets sticky & chicken starts to brown. Steam in bag rice with veggies is super easy to go with this! A recipe most people love!
8
CHICKEN SCAMPI
s t n e i d e r g n I
Submitted by Salve Community Member
Prep time: 10 minutes Cook time: 15 minutes
Kosher salt 1 pound chicken cutlets, cut into ½ inch-thick strips 3 tablespoons olive oil 8 tablespoons unsalted butter 6 cloves of garlic, sliced ½ teaspoon crushed red pepper flakes ½ white wine (optional) 12 ounces angel hair pasta 1 teaspoon lemon zest ½ cup grated parmesan cheese ½ cup chopped fresh parsley
9
s n o i t c u r t s n I
Bring a large pot of salted water to a boil for the pasta. Sprinkle the chicken with some salt. Heat a large skillet over medium-high heat until hot, then add the oil. Working in 2 batches, brown the chicken until golden but not cooked through, 2 to 3 minutes per batch. Remove the chicken to a plate. Melt 4 tablespoons of the butter in the skillet. Add the garlic and red pepper flakes and cook until the garlic just begins to turn golden at the edges (30 seconds to 1 minute). Optional: Add the wine, bring to a simmer, and cook until reduced by half, about 2 minutes. Remove from the heat. Cook the pasta, reserving 1 cup of the pasta water. Add the pasta and 3/4 cup pasta water to the skillet along with the chicken, lemon zest and juice and the remaining 4 tablespoons butter. Return the skillet to medium-low heat and gently stir the pasta until the butter is melted, adding the rest of the 1/4 pasta water if the pasta seems dry. Remove the skillet from the heat, sprinkle with the grated cheese and parsley and toss before serving.
ENERGY
BITES
I n g r e d i e n t s
Submitted by Lucie Ford
Prep time: 15 minutes total
2 cups oatmeal 1 cup chocolate chips 1 cup peanut butter 1/2 cup unsweetened coconut flakes 1/4 cup agave syrup (or maple syrup) 3 tbsp chia seeds
I n s t r u c t i o n s
Mix all ingredients together in a large bowl and form into ball formations. No cooking needed! Once balls are formed place in fridge to store Enjoy!!
10
FRENCH ONION SOUP
Submitted by Kathleen Joyce Prep time: 10 minutes Cook time: 1 hour 30 minutes I
n
g
r
e
d
i
e
n
t
s
3-4 sliced yellow onions 4 tablespoons extra virgin olive oil 2 tablespoons butter 1 teaspoon sugar 1 teaspoon salt 2 cloves of minced garlic 8 cups of beef stock I
n
s
t
r
1/2 cup of cooking wine (red, white, Marsala any work) 2 bay leaves 1/2 teaspoon dried thyme Salt and Pepper for seasoning 8 slices of French bread (optional) Cheese of choice (optional) u
c
t
i
o
n
s
1. Caramelize the onions in a 5 quart pot with 3 tablespoons of oil at medium heat a. Note: Peel the onions and slice them into thin strips for an easy caramelization process
2. When the onions start to soften add the remaining 1 tablespoon and butter, then increase the heat to medium high until the onions start to brown. 3. Add the teaspoon of salt and sugar to help with this process 4. Once the onions are well browned add the minced garlic and let that cook for about a minute 5. Deglaze the onions with your 1/2 cup cooking wine, making sure to scrape all onions off of the sides of the pot 6. Add 8 cups beef stock along with the 1/2 teaspoon thyme and 2 bay leaves. Lower the heat, cover the pot, and let simmer for around 30 minutes 7. Discard bay leaves and season to taste (if not putting into oven with bread and cheese stop here) 8. Ladle soup into an oven safe bowl and take your slice of French bread and place it in the soup, covering it with your cheese of choice. 9. Put on a baking tray and put into oven broiler for 5-10 minutes based on your own preference
Tip from Kathleen:
11
If you feel like the soup needs some extra flavor you can add some beef bouillon. Always taste the soup before putting it in the oven to make sure it tastes the way you would like it to.
HAITIAN STEWED CHICKEN Prep time: 20-30 minutes
Cook time: 30 minutes
Submitted by Chiquita Baylor Makes 6 serving
Haitian Stewed Chicken is a traditional dish that is cooked using a variety of methods and is typically served with a side of rice and plantains. Here is my family’s version of stewed chicken in a creole sauce.
I
n
g
r
e
d
i
e
n
t
s
1 lb Chicken (can use any cut of meat) 1/2 Onion diced 2 tsp Minced Garlic 1 tbsp of lime juice 4 sprigs of fresh thyme chopped 4 sprigs of fresh parsley chopped 4 springs of cilantro chopped (optional) 1 tsp black pepper 1/2 Red pepper sliced 1/2 Green pepper sliced 1 Maggi Chicken Bouillon Cube 1 tbsp of Adobo all seasoning 1/2 cup White vinegar 1/2 cup Lemon Juice 2 tbs Tomato Paste
I
n
s
t
r
u
c
t
i
o
n
s
Clean the chicken by allowing it to soak in lemon juice and vinegar for at least 15 mins. Rinse in warm water. Create a marinade with garlic, parsley, thyme, cilantro (optional), black pepper, chicken cube crushed, and Adobo. Season the chicken with the marinade and let it marinate for at least 15 min. Marinating the chicken overnight in the refrigerator will give the meat more flavor. In a large saucepan, brown the chicken on both sides. Add a half cup of water to the saucepan along with the tomato paste, onions, and peppers. Stew the chicken on medium high heat for 25 minutes. Reduce the heat to low and let it simmer for 10 minutes or until it is ready to serve.
De notre famille à la vôtre! Bon Appétit! Tip from Chiquita: Don’t forget to your rice and plantains! Dish can be paired with any type of rice, however, we would recommend a classic white rice as the sauce is delicious!
12
Submitted by Dr. Sami Nassim and wife, Iman
KOFTA KABAB
Prep time: 15 minutes (plus a few hours for marinating in fridge) Cook time: 15-20 minutes
I
n
g
r
e
d
i
e
n
t
2 pounds of ground beef (20% fat) 1 pound of ground lamb ½ cup of minced parsley 1 finely chopped red onion ½ finely grounded tomato 1 small red pepper finely grounded Seasonings: 2 tbsp of salt 1 tbsp of black pepper 1 tbsp of five spices or steak seasoning 1 egg white ½ tablespoon of corn starch
I
n
s
t
r
u
c
t
i
o
n
s
Mix in a food processor tomato, pepper, onion and parsley. Once it turns to a puree add all the seasonings in the food processor with egg white. In a stainless steel or plastic bowl, add all the meat and add in the rest of the ingredients. Once you've put all the ingredients together put it in the refrigerator for couple of hours to chill. Lastly put the meat in the shape desired and on a skewer and grill it for 15-20 minutes, until cooked through. Enjoy!
Tip from Iman:
13
You can serve with white rice, greek salad or even with pita bread!
s
QUICK AND EASY MACARONI SALAD
Submitted by Chiquita Baylor Prep/Cook time: 30 minutes total I
n
g
r
e
d
i
e
n
t
s
8 servings 1 (16oz) box of elbow Macaroni noodles (can use other types of noodles if you desire) 1 cup of Mayonnaise (add more if you like it creamy) 1 TBSP salt (flavor to taste) ¼ cup of chopped green pepper 2 boiled eggs (chopped) 1 cup of finely chopped onion (I prefer sweet onion) 2 TBSP of sweet relish ¼ Tsp Black pepper (flavor to taste) I
n
s
t
r
u
c
t
i
o
n
s
Cook the noodles for 10-12 mins (follow instructions on box) or until noodles are soft Drain noodles Combine all ingredients in serving bowl (add more mayo if needed) Toss until mixed well. Note from Chiquita:
A quick easy little quarentine something to fill your tummy! Enjoy!
14
MORINGA SALAD
Submitted by Dr. Oyenike Balogun-Mwangi Prep/Cook time: 30 minutes total Moringa salad is a northern Nigerian dish.
I n s
I
t
n
r
g
u
r
c
e
t
d
i
i
o
e
n
n
s
t
15
*If using moringa leaves, bring to a boil in 4 cups of water (about 10 minutes) and  then drain OR *Wash, drain, and chop lettuce Wash all other vegetables, drain, dice and set aside Grind roasted peanuts, stock cube, and salt into semi-crunchy powder Toss peanut powder with vegetables until incorporated throughout Enjoy!
s
Ingredients: 1 bunch Moringa Leaves (substitute 2 bunches of Lettuce) 3 large plum tomatoes 1 red onion 1 scotch bonnet pepper (optional) 1 pinch of salt (to taste) 1 stock cube ½ cup roasted peanuts 1 small cucumber
Sweet and Delicious...
s t r e s s e D
APPLE
Submitted by Anissa Petrone
CIDER
DOUGHNUT
CAKE
I n g r e d i e n t s
Prep time: 30 minutes Total time: 30-45 minutes Pre-heat Oven: 350 Degrees (F)
Cake: 1 box of yellow cake mix (I recommend a moist cake mixBetty Crocker and Duncan Hines have one) ¾ cup of apple cider ½ cup melted butter 4 eggs 2 teaspoons of ground cinnamon 1 teaspoon ground nutmeg 1 cup peeled and shredded apples (I recommend macintosh) Toppings: 2 tablespoons of melted butter ¼ cup of sugar 1 teaspoon of ground cinnamon
I n s t r u c t i o n s
17
Preheat the oven and spray a bundt cake pan with baking spray In a large bowl mix cake mix, apple cider, melted butter, eggs, cinnamon and nutmeg with an electric mixer for 2 minutes occasionally scraping the bowl After ingredients are combined hand stir in the apples Pour all combined ingredients into pan Bake for 35-40 minutes then remove from oven and let sit for 20 minutes Remove cake from pan to cool on a cooling rack Melt 2 tablespoons of butter and brush the tops and sides of the cake. Then, use your hands to sprinkle and run the sugar and cinnamon mixture up the sides of the cake Let sit for 20 minutes then repeat with the rest of the mixture Let sit to cool completely for an hour Cover loosely in room temperature
CANDY
CANE
FUDGE
Submitted by Salve Community Member
Prep time: 20 minutes Total time: 2 hours
I n g r e d i e n t s
2 (10 ounce) packages of vanilla baking chips 1 (14 ounce) can sweetened condensed milk ½ teaspoon peppermint extract 1 ½ cups of crushed candy canes 1 dash of red food coloring (if you want)
I n s t r u c t i o n s
Line an 8 inch square baking pan with aluminum foil Grease the foil. Combine the vanilla chips and sweetened condensed milk in a saucepan over medium heat; stir frequently until almost melted. Remove the heat and continue to stir until smooth. When the chips are completely melted, stir in the peppermint extract, food coloring, and candy canes. Spread evenly in the bottom of the peppermint pan. Chill for 2 hours Eat up!
18
CEREAL
Total time:Â 10-15 minutes I n g r e d i e n t s
6 cups cereal of your choosing 1 bag of mini or large marshmallows 1/2 a stick aka 4 tbsp of butter 1 tsp vanilla extract
TREATS
Submitted by Megan Caccamo I n s t r u c t i o n s
Melt butter in a medium or large pot over medium heat. Once the butter is melted add the marshmallows and stir until melted over medium heat. After the butter/marshmallow melted, turn the heat to low and stir in vanilla. Then add the cereal 2 cups at a time stirring after each addition. Pour the mixture into a greased 9x9 pan and cut when cooled.
Note from Megan:
19
This recipe can also be made in the microwave, just make sure to use a big enough microwave-safe bowl! For the cereal, I like to use of Rice Krispies, Captain Crunch, Fruit Loops, etc! I also like to pour in extra mini marshmallows before the cereal so that there are some larger, barely melted marshmallows in the treats as well.
Prep time: 25 minutes Cook time: 1 hour 10 minutes Preheat oven to: 325 Degrees (F)
CLASSIC
CREAMY
CHEESECAKE Submitted by Meghan Larkin I n g r e d i e n t s
I n s t r u c t i o n s
Crust 2 cups graham crackers (crushed) ¼ cup sugar 1 tablespoon cinnamon ½ cup melted butter Cheesecake 1 cup sugar 1 pound cream cheese 1 cup heavy cream 4 eggs (seperated) 2 tablespoons flour ¼ tablespoon salt 1 teaspoon vanilla extract
Lightly grease your pan (spring pans work best for cheesecakes)For added safety cut a piece of parchment paper and place on the bottom of the pan before adding in the crust Mix together crushed graham crackers, sugar, and cinnamon Add in the butter and mix well Press crust into a spring pan Mix sugar, flour, salt, and cream cheese together Add vanilla extract and egg yolks and beat the mixture well In a separate bowl beat egg whites until stiff Gently fold in egg whites to the mixture and pour into pan over the crust Bake at 325 for 1 hour; watch for a golden top When done turn oven off and open door, let cake sit for 10 then remove from oven to cool. Let fully cool before enjoying
Note from Meghan: Slice up some fresh fruit and top with whipped cream!
20
CHOCOLATE
CHIP
BROWNIES
Submitted by Samantha Bethoney
Instructions
Butter and flour a 12 x 18 x 1-inch baking sheet. Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together with the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow it to cool to room temperature. In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Add the chocolate chips to the chocolate batter. Pour into the baking sheet.
Prep time: 30 minutes Total time: 35 minutes Pre-heat Oven: 350 Degrees (F)
I n g r e d i e n t s
1 lb unsalted butter 28 oz semisweet chocolate chips 6 oz unsweetened chocolate 6 eggs 3 tablespoons instant coffee granules 2 tablespoons pure vanilla extract 2 Âź cups sugar 1 Âź cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt
Note from chef:
21
Add 12 ounces of walnuts for an extra crunch if you'd like!
CHOCOLATE
CUPCAKES
Submitted by Samantha Bethoney
I n g r e d i e n t s
6 tablespoons unsalted butter (melted) ½ unsweetened cocoa ⅓ cup freshly brewed coffee 1 cup all-purpose flour 1 cup of sugar ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon fine salt ⅓ cup sour cream 1 teaspoon pure vanilla extract 2 eggs Whatever frosting you want/have
Prep time: 20 minutes Total time: 20 minutes Pre-heat Oven: 350 Degrees (F)
I n s t r u c t i o n s
Line one 12-cup standard muffin tin Combine the butter, cocoa, coffee and 1/3 cup water in a bowl. Whisk to combine. Whisk the flour, sugar, baking powder, baking soda, and salt in a bowl. In a different bowl, beat the sour cream, vanilla, and eggs. Whisk the cocoa mixture into the dry ingredients. Then stir in the sour cream mixture until combined. Divide the batter evenly in the prepared muffin tin, filling each cup about three-quarters full. Bake 18 to 20 minutes for standard cupcakes or 16 to 18 minutes for minis. Or until a toothpick inserted into the center of the cupcakes comes out clean
Cool the cupcakes in the tin on a rack for 10 minutes. Frost and enjoy!
22
5
MINUTE
FRUIT
SMOOTHIE
Submitted by Samantha Bethoney
I n g r e d i e n t s
1 banana, peeled and sliced 2 cups strawberries, raspberries, or cherries 1 cup milk ½ cup plain or vanilla yogurt ½ cup freshly squeezed orange juice 2-3 tablespoons of honey
I n s t r u c t i o n s
Put all the ingredients in a blender and process until smooth. Pour into glasses and serve. Bon Appetit!
Note from Sam:
For vegan/non-dairy smoothies- just switch up the type of milk or yogurt you use!
23
Made too much? Store it in the fridge for later!
OERO 1 (16) ounce package of OREO cookies 1 (8 ounce) package of PHILADELPHIA Cream Cheese, softened 2 (8 ounce) packages of Semi - Sweet Baking Chocolate, melted
SELFFURT
s t n e i d e r g n I
Prep time: 30 minutes Chill time: 1 Hour Makes: 42 Truffles
Submitted by Salve Community Member
s n o i t c u r t s n I
Crush 9 of the cookies to fine crumbs in a food processor or crushed in a plastic bag with a rolling pin, reserved for later use. Crush the remaining 36 cookies to fine crumbs; place in a medium sized bowl. Add cream cheese; mix until well blended. Roll cookie mixture into balls, about 1 inch in diameter. This should give you around 42 balls Dip balls in melted chocolate and place them on a wax paper-covered baking sheet. Refridgerate until firm , about 1 hour Enjoy!
24
PEANUT BUTTER COOKIES Submitted by Samantha Bethoney
I n s t r u c t i o n s
Prep time: 30 minutes Total time: 15 minutes Pre-heat Oven: 375 Degrees (F)
I n g r e d i e n t s
1 cup sugar 1 stick butter 1 egg 1 cup smooth peanut butter 1 teapsoon vanilla ½ teaspoon salt ½ teaspoon baking soda 1 ½ cups flour
Preheat oven to 375 degrees. Grease a baking sheet. In a large bowl, cream together sugar and butter. Beat in egg to mixture. Mix in peanut butter and vanilla until smooth and creamy. Stir in salt, baking soda and flour until well combined. Roll dough into 1 inch balls and then roll in sugar. Place on baking sheet and flatten with fork in a cross shape. Bake in oven for 12-15 minutes Cool and enjoy!
25
Submitted by Salve Community Member
RASPBERRY SHORTBREAD
I n g r e d i e n t s
1 cup butter, softened ⅔ cup white sugar ½ teaspoon almond extract 2 cups all-purpose flour ½ cup seedless raspberry jam ½ cup confectioners’ sugar ¾ teaspoon almond extract 1 teaspoon of milk
AND
ALMOND
THUMBPRINTS
Prep time: 30 minutes Total time: 18 minutes Pre-heat Oven: 350 Degrees (F)
s n o i t c u r t s n I
In a medium sized bowl, mix together the butter and white sugar until smooth. Mix in the ½ teaspoon of almond extract Mix in the flour until dough forms. Roll the dough into 1 ½ inch balls and place on an ungreased cookie sheet Make a small hole in the center of each ball using your thumb. Fill the hole with the seedless raspberry jam Bake for 14 to 18 minutes in a preheated oven or until the cookies are lightly browned. Let it cool for 1 minute on the cookie sheet In a medium bowl, mix together the confectioners’ sugar, ¾ teaspoon almond extract, and milk until smooth Drizzle lightly over the warm cookies. Eat up! 26
RICE
PUDDING
Submitted by Dr. Sami Nassim and wife, Iman
Prep time: 15 minutes Cook time: 2 hours Makes 8-10 Servings
I n g r e d i e n t s
2 Cups of Washed Jasmine Rice 1 Gallon of Whole Milk ¼ Cup of Heavy Cream 1 Cup of Shredded Coconut 1 Can of Condensed Milk 2 Spoons of cinnamon if desired
I n s t r u c t i o n s
27
In a nonstick pot put the whole milk and heavy cream Bring the milk to semi boil Lower the heat then add all the rice to the pot Keep of stirring the rice until fully cooked (about 15-18 minutes) When the rice is fully cooked turn the heat off and mix in cinnamon and condensed milk Put the lid on the pot and leave it to cool down for 2 hours When the rice is room temperature add the shredded coconut Finally put the rice in little serving cups, decorate as desired with Nuts or Raisin and put in the refrigerator to cool.
TRES
LECHES
CAKE
Submitted by Ariana Mollers
s t n e i d e r g n I
Prep time: 45 minutes Cook time: 30-35 minutes Pre-heat Oven: 350 Degrees (F) Cake: 1 cup all-purpose flour 1 1/2 tsp baking powder 1/4 tsp salt 5 eggs (large) 1 cup sugar
Syrup: 12 oz evaporated milk 9 oz sweetened condensed milk (2/3 of a 14 oz can) 1/3 cup heavy whipping cream
divided into 3/4 and 1/4 cups
1 tsp vanilla extract 1/3 cup whole milk Frosting: 2 cups heavy whipping cream 2 Tbsp granulated sugar 1 cup berries to garnish, optional
I n s t r u c t i o n s
Cake Base: Preheat the oven to 350 °F and butter a 9x13 casserole pan. Set up three mixing bowls. In a large bowl, sift together 1 cup flour, 1 1/2 tsp baking powder, and 1/4 salt. Separate egg whites and yolks into the other two bowls. Beat egg yolks with 3/4 cup sugar with an electric mixer on high speed, until yolks are a pale yellow (2 minutes). Stir in 1/3 cup milk and 1 tsp vanilla. Beat egg whites on high speed until soft peaks form (1 minute). With the mixer on, pour in remaining 1/4 cup sugar and beat on high speed until egg whites are stiff but not dry (1 minute) Pour egg yolk mixture over the flour mixture and combine gently with a spatula. Gently fold in egg white mixture with the spatula until just combined. Pour batter into prepared pan and spread to even out the surface and bake at 350˚F for 30-35 minutes or until a toothpick comes out clean. Syrup: In a large measuring cup (or a bowl with a pouring lip), combine 1/3 cup heavy whipping cream, 12 oz evaporated milk and 9 oz condensed milk. When the cake is cool, pierce the surface all over with a fork. Slowly drizzle the milk mixture over the cake.
Whipped Cream Frosting: Pour 2 cups cold heavy whipping cream and 2 Tbsp sugar into a large chilled mixing bowl and beat on high speed 1 1/2 to 2 minutes or until thick, whipped and spreadable. Spread over the cake with a spatula then decorate with berries if desired.
28
Fresh Baked
Breads
SCRUMPTIOUS BANANA BREAD
Submitted by Ariana Mollers Prep time: 10 Minutes Cook time: 50-55 minutes Preheat oven: 350 Degrees (F)
I n s t r u c t i o n s
Stir dry ingredients together in a bowl Cream butter and sugar then add to the bowl of dry ingredients and mix well Add eggs and vanilla and mix well Add bananas and mix Add yogurt and mix Add nuts and mix Place mixture in a greased pan and put it into the oven Bake for 50-55 minutes Once done, let it cool for 10-15 minutes
I n g r e d i e n t s
1 ½ Cup Flour ½ Tsp baking powder ½ Tsp baking soda ¼ Tsp salt ½ Tsp cinnamon (optional) ½ Tsp nutmeg (optional) ½ Cup butter (1 stick) ½ cup walnuts (optional) 1 Cup sugar 2 eggs 1 tsp vanilla 1 Cup mashed banana (2-3 older bananas) 2 tbsp yogurt or sour cream (heaping scoop)
Eat up!
So yummy, it's bananas!
30
Submitted by Dr. Kelli Armstrong
CRANBERRY PUMPKIN BREAD
Prep time: 20 minutes Cook time: 60-65 minutes Preheat Overn to 350 Degrees (F)
Grease and flour two 9 x 5-inch loaf pans. Combine flour, pumpkin pie spice, baking soda and salt in a large bowl. Combine sugar, can of pumpkin sauce, eggs, vegetable oil and orange juice in a separate large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans. Bake for 60-65 Minutes or until a wooden toothpick instered in the center comes out clean. Cool in pans on wire racks for 10 minutes 31
Enjoy!
s n o i t c u r t s n I
s t n e i d e r g n I
3 cups all-purpose flour 5 teaspoons pumpkin pie spice 2 teaspoons baking soda 1 1/2 teaspoons salt 3 cups granulated sugar 1 (15 ounce) can Pumpkin Pie sauce 4 eggs 1 cup vegetable oil 1/2 cup orange juice 1 cup fresh or frozen cranberries
GARLIC
KNOTS
Submitted by Samantha Bethoney
I n g r e d i e n t s
All-purpose flour, for rolling dough 1 pound fresh pizza dough 3 tablespoons salted butter, melted 3 tablespoons extravirgin olive oil 1 teaspoon kosher salt ½ teaspoon garlic powder 3 cloves minced garlic Ÿ freshly grated parmesan 2 tablespoons fresh flatleaf parsley, chopped 1 tablespoon flaky sea salt
Prep time: 1.5 hours Cook time: 30 minutes Preheat oven: 400 degrees (F)
I n s t r u c t i o n s
Sprinkle flour lightly over your work surface. Roll the pizza dough into a disc and sprinkle both sides lightly with flour. Cut the dough into 10 equal pieces.Roll each individual piece into a long roll and then tie it like a knot. Let them sit for about 30 minutes. Preheat oven to 400 degrees In a small bowl, stir together the melted butter, olive oil, kosher salt, garlic powder, and fresh garlic. Generously brush each knot with the butter mixture, being careful to leave the fresh garlic at the bottom of the bowl. Bake the knots for 25-30 minutes Sprinkle the knots with the parmesan cheese and sea salt
Note from Sam: Best when served hot and fresh!
32
HOMEMADE
PIZZA
DOUGH
Submitted by Samantha Bethoney
Prep time: 20 minutes Total time: 60-90 minutes I n g r e d i e n t s
3 ½ to 4 cups flour 1 teaspoon sugar 1 envelope instant dry yeast
2 teaspoons kosher salt 1 ½ cups water 4 tablespoons olive oil
I n s t r u c t i o n s
Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball. Grease a large bowl with the remaining 2 teaspoons of olive oil Add the dough, cover the bowl with plastic wrap and put it in a warm area to let it rise(will double in size) for about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
33
Note from chef: Turn the dough into your favorite pizza and enjoy!
NO-KNEAD WHITE
CRUSTY
BREAD
Submitted by Bryce Sholtes
Prep time: 12-24 Hours Cook time: 35 minutes Preheat oven: 500 degrees (F) with a cast iron dutch oven or baking steel
I n g r e d i e n t s
500 grams flour A 50/50 blend of All Purpose and Bread flour is best here, but use whatever you’ve got 375 grams lukewarm water 10 grams salt 7 grams (one packet) active dry yeast
I n s t r u c t i o n s
In a large bowl, mix flour and 360 grams of water until a shaggy mass is formed. Let sit for 20 minutes. This is known as the autolyze. In a separate bowl, mix the packet of yeast and the remaining water. Let sit until it starts to bubble. If this doesn’t happen after 5-10 minutes, check the date on your yeast. If you are confident your yeast is alive, you can add it straight to the dough during the autolyze.
Once the flour and water have autolyzed, and the yeast is active, add the yeast mixture and salt to the dough. Mix to incorporate by grabbing one side of the dough, lifting, and stretching to the other side. Mix until yeast slurry and salt are fully incorporated. Let the dough rest covered at room temperature anywhere from 8 hours to overnight. The dough should have doubled in size. Alternatively, let the dough rise in the fridge for up to 3 days: the longer the dough rises in the fridge, the more tart the bread will taste, similar to sourdough.
Continued on next page
34
Continued
NO-KNEAD WHITE
CRUSTY
BREAD D u t c h
O v e n
I n s t r u c t i o n s
Place in the center of the oven and allow to preheat with the oven. Let sit at 500 degrees for 30-60 minutes. While the dutch oven preheats, remove the dough from the bowl and onto a floured workspace, gently knocking out excess air. With lightly damp hands, gently shape the dough into a ball.
There are many ways to do this depending on your skill level and confidence level with dough. It will not end up affecting the final result too much, so do not be timid when approaching the dough; just be sure not to deflate all of the air that the yeast has produced.
Place the final loaf seam side down on a piece of parchment and drop that parchment into the preheated dutch oven. If using a combi cooker, place the loaf on the lid and use the body to cover. Drop some water on the top of the dough and bake, lid on for 20 minutes. After 20 minutes, drop the temperature to 450, remove the lid, and bake until golden brown and crispy anywhere from 10-20 minutes.
B a k i n g
S t e e l
o r
S h e e t
T r a y :
Preheat the oven to 500, with the steel or tray inside. On a lower rack, place a foil-lined roasting dish or similar highwalled baking pan. Form the dough into a ball as before. Once the dough has been formed, place onto a piece of parchment and place on the baking steel/sheet tray. In the roasting dish, pour in ~1 cup of water, or a large handful of ice cubes. This will create steam that will help the bread rise. After 20 minutes, turn the oven down to 450 and remove the tray of water. Bake another 10-20 minutes until golden.
Notes from Bryce:
Once the bread has come out of the oven, resist the urge to cut into it immediately. Let the bread cool significantly before cutting in. This will greatly improve the final result of the bread, as the hot steam finishes cooking the inside of the bread. Don’t worry too much about making mistakes, it's all a part of the learning process. If something goes terribly wrong, figure out why and try again. Finally, don’t be afraid to work with the dough...it can sense fear.
35
Happy Cooking!
Brought to you by the Office of Student Engagement
