Taste of stmu magazine

a collection of Rattler Recipes from St. Mary’s University, San Antonio, Texas

T A S T E of StMU Apple Crumble

Just one touch of ice cream will com plete the dessert Look inside for more details

Appl e Crumble & Vanilla Ice Crea m: Volume 7, Number 1, Fall 2013

Six easy steps to a dessert in paradise

es p ci re LL s 4 A ep st 6

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1 Camino Santa María San Antonio, TX • 78228

contents contents contents

08

German Chocolate Cake

10

Tiramitsu Cake

12

Watermelon Cake

14

Peanut Butter Blossom Cookies

16

Strawberry Cheesecake Pie

Learn how to make America's favorite dessert in six easy steps. Amy Salgado shows you how. Story and photos by Sara Flores.

Learn how Chef Rachel Grahmann makes her irresistable German Cocolate Cake, and read about how she enjoys making it as much as she does eating it.

Chef Hughes explains how she makes her famous Tiramitsu Cake for her mother, and how a small gesture can go a long way.

After seeing the world and traveling, Chef Quesada gives directions on how to make her simple American Watermelon Cake.

Chef Robles describes how to make her Peanut Butter Blossom Cookies,a recipe from her grandmother, and how she makes them for her friends and family.

Read about how Chef Patterson created his Strawberry Cheesecake Pie to surprise his girlfriend on her birthday.

ke te Ca a l co ho

Straw be r

ry

Ger ma n

Pie

cake eese h C

C

ream C Ice

Apple Ctumble & V an ill a

05

Exclusive: Apple Crumble & Vanilla Ice Cream

Table of Contents

04

Editor's Note

Read about the editor and why she loves deign and photography. Learn about what went into making the magazine, and who inspired her.

fall 2013

taste of stmu

03

editor editor

editor

Editor's Letter

A

s a child, while other children

within five minutes. It’s no lie

were

from

that most people like things

lemonade stands I would always be

that are quick and easy—

taking cake or dessert orders from

two things you can find

family friends.

when making my specialty

making

money

The holidays were always busy for me as I isolated myself in the kitchen

dessert, Apple Crumble & Vanilla Ice Cream.

full of flour, but I have always loved

Along, with my enjoyment

to bake. It’s a hobby that my mother

to bake, I also enjoy design and

and I share, and a way that my entire

photography. Because of my passion

family can bond.

or theses two art forms, and the fact

couldn’t

I’ve never had a sweet tooth, but

that I am on the student newspaper

design the simplest things, but I slowly

I love being able to bake for family

staff I was able to take graphic design

realized that designing is a process

and friend.

as a sophomore, giving me more

and patience is essential. I accepted

time to apply what I learn before

the fact that I would get better

I graduate.

with time, and I noticed my growth

Not to sound cheesy or cliché, but I truly enjoy giving as oppose to

that I

receiving. In high school, I would

I am so thankful for this class, it gives

consider baking as my side job, as I

me everything and more that I need

Brother Dennis has truly been such

grew older people were more willing

going into a media realted career. I

a blessing during my time here at St.

to place cake orders with a 17-year-

feel that this class will contribute to

Mary’s. and during my time in Graphic

old rather than a nine year-old

my goal of eventually becoming

Design. It is comforting to know that I

little girl.

the layout and design editor for

have a father figure away from home.

The Rattler.

My famiy has also helped to keep me

During the holidays and the super bowl, I would make hundreds of

At the beginning of the semester I did

dollars. It was always a win-win

get frustrated

a lot and

situation—doing something I enjoy and making money for it.

Now in college, I’m not going to lie; my roommates and I always have late night desserts. This specific dessert is one of our favorites, because we

can

walk

down the hall to the kitchen in and

the

dorm

make

throughout the course.

sane throughout my semester, I know that they are always a phone call away whenever I need them.

TASTE OF StMU EDITOR

Sara E. Flores

cravings for snacks or

04

felt

STAFF WRITERS Adriana Avila Travis Bowles Julia Pullin Alex Eakins

I don't want to keep you from

ADVISER

Brother Dennis Bautista, S.M., Ph. D.

DISCLAIMER

looking over, and hopefully enjoying, my hard work, so please take a dive

Taste of StMU isn't a real magazine; it is a class project for EA 4362 Graphics.

Questions and reprint information, contact Sara Flores, email: sflores26@mail. stmarytx.edu. 1 Camino Santa maria, St. Mary's University, San Antonio, TX 78228

into probably the girliest I

project

have

ever

designed.

Sara E. Flores

it

taste of stmu

fall 2013

taste of stmu

chef

chef

chef

Photo by Sara Flores

Apple Crumble & Vanilla Ice Cream

Chef Amy Salgado makes her world renowned apple crumble and vanilla ice cream dish. Salgado loves posing for the camera alsmost as much as she loves to bake.

It Comes Easy Because It Runs in the Family ways that I bond with my little

background, Salgado is used

sister. I always take study breaks

to throwing in a lot of spices

and

things

and extracts to give her dishes

at random times. It always

a flavorful taste. Barbecue is

helps that there’s a delicious

Salgado’s

outcome at the end,” Salgado

type of food, but it never beats

says.

her

Born and raised in Houston,

crumble with vanilla ice cream.

Salgado has been exposed to

“I chose to do this recipe

many culturally-diverse types

because

of food, not only because

apple crumble. It’s easy to

of

but

make and it’s delicious. I like

my Salgado, sophomore

also because her father is a

to bake things that aren’t time

software

professional chef.

consuming because then they

Chef Amy Salgado, daughter of a chef, spends her spare time learning cooking and baking tecniques.

A

engineering

bake

the

random

demographics,

dad

makes

favorite

dessert,

it’s

easy,

favorite apple

breezy,

major, loves to bake in her

“My

best

become stressful. It’s a quick

spare time and uses baking

food ever; he is so patient

fix for a sweet tooth,” Salgado

as a stress-reliever. She is not

and delicate with his recipes.

says.

a fan of cooking but would

The outcome of his cooking is

Apple crumble is Salgado’s

rather bake because she says

always right on point. My dad

favorite dessert at any time of

it is less pressure and she has a

never reveals his secrets, but I

the year. She’s always more

sweet tooth.

always get to be his taste tester

excited to eat it than bake

“I love to bake because it

in the kitchen,” Salgado says.

it, allowing her to have her

calms me, it’s one of the main

Because

dessert and eat it too.

of

the

absolute

her

Hispanic

Sara Flores taste of stmu

fall 2013

05

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Apple Crumble & Vanilla Ice Cream

The most satisfying five minute dessert

Ingredients • 2 Apples

Photos by Sara Flores

• 1/4 cup olive or canola oil

Above are all of the indgredients that Chef Salgado uses to make her Apple Crumble and Vanilla Ice Cream dish.

06

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fall 2013

• 1 stick (8 tablespoons) unsalted cold butter, melted •8 tablespoons light brown sugar

• 1 teaspoon ground cinnamon • 1/2 cup granola • 2 scoops of Vanilla ice cream • Prepared caramel sauce, heated

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Heat the grill. Then, place apples in a medium bowl and toss with the oil. Next, Place the apples on the grill, cut-side down.

04

In another bowl, toss together the remaining melted butter, cinnamon, light brown sugar and the granola.

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03

02

Flip the apples over and continue to grill until nicely browned. Remove from the grill and allow to cool briefly.

05

06

Place 2 large scoop of ice cream into a bowl.

Top with the apple mixture, place apples on ice cream first.

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Place the apple wedges into a bowl and toss with 1/2 tsp of cinnamon, 4 tbsp of brown sugar and 1/2 stick melted butter.

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Heat caramel and slowly drizzle caramel over finished dish. Dish serves approximately 2 to 3 people.n

07

chef

chef

chef

German Chocolate Cake

Chef Rachel Grahmann shares secrets about her widely talked about German Chocolate Cake. The cake has many layers and a homemade recipe for the icing.

Photos by Adriana Avila

German Chocolate Cake

Chef ’s Sweet Tooth Motivates Baking Growing up with healthy eating habits doesn’t stop Chef Grahmann from baking her dessersts.

limited

so

she

started

Despite that discovery,

learning to make some of her

G r a h m a n n

own.

continues

“Most people have a sweet

hold German

essert is often identified as

tooth; I have a mouth full of sweet

Chocolate

the best part of every meal,

teeth. I love dessert. Cookies,

Cake

Chinese

cake, anything thing with sugar,”

favorite and

food will always hold a special

Grahmann says. One father’s

it

place in Rachel Grahmann’s

day, Grahmann put her cooking

first and only

heart, nothing will ever come

skills and sweet tooth to use and

choice of recipe

close to her love of sweets,

made her father his favorite cake,

to share. “It’s a lot of

specifically homemade German

German Chocolate. It quickly

fun to create something

Chocolate Cake. While cooking

became a shared favorite and,

you can also enjoy so much.

is

assuming

dessert’s

It is fun, comforting, and once

always loved to do, her true

name that it was German, she

you learn, fast food and store

passion lays photography and

felt a strong heritage connection.

bought never tastes as good.

graphic design. A senior English-

“It’s not really from Germany. The

Grahmann offers a few tips for

Communication Arts major from

guy who invented this specific

baking this sweet treat at home:

Victoria, Texas, Grahmann plans

chocolate bar for baking in

“Take your time, and make a big

to graduate December 2014 and

1852, - same year St. Mary’s

mess, but only if someone else

pursue a job in either graphic

was founded- was named Sam

is there to clean it up. Did you

design or photography.

German and the first person to

know German chocolate bars

child,

come up with the recipe was a

are measured so that you use the

followed

homemaker in Dallas in the 1950s.

whole bar? Yeah, neither did.”

healthy eating habits; sweets

I feel cheated,” Grahmann notes.

D

while

comfort

something

When

she

Grahmann’s

08

were

and

Grahmann

was family

a

has

from

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the

fall 2013

as

was

to

a her

Adriana Avila

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German Chocolate Cake

Photos by Adriana Avila

Ingredients

Above are all of the indgredients that Chef Grahmann uses to make her German Chocolate Cake.

01 Grease and flour 3-9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 oz chocolate until melted.

04 Fold 1/3 of the whites into the batter, and then quickly fold in remaining whites until no streaks remain. Pour into 3 - 9 inch pans.

For the cake: •½ c water •4 (1-oz) squares German sweet chocolate •1 c butter, softened •2 c white sugar •4 egg yolks •1 tsp vanilla extract •1 c buttermilk •2 ½ c cake flour •1 tsp baking soda •½ tsp salt •4 egg whites For the icing/filling: •1 c white sugar •1 c evaporated milk •½ c butter •3 egg yolks, beaten •2 1/3 c flaked coconut •1 c chopped pecans

02

03

Remove from heat and allow cooling. In a large bowl, cream 1-c butter and 2 c sugar until light and fluffy. Beat in 4 egg yolks one at a time.

05

06

Bake in oven for 30 minutes, or until a toothpick in the center of the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto wire rack.

taste of stmu

Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form.

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In a saucepan mix 1 c sugar, evaporated milk, ½ c butter, and 3 egg yolks. Cook over low heat. Stir coconut, pecans and vanilla. Spread the filling on top of cake.

09

chef

chef

chef

Chef Jessica Hughes makes her infamous Tiramitssu Cake. Hughes loves to bake and stresses that this dessert can make for the perfect mother's dy gift.

Photos by Travis Bowles

Tiramitsu Cake

Baking Inspires Chef ’s Artwork Creations Chef Hughes uses her Tiramitsu cake recipe to bake for her mother on Mother's Day.

cake

was

dedicate herself to her painting

because

after graduating, but she’s also

mom’s

chosen

of

her

affinity

exploring marketing, marketing

for chocolate

essica Hughes, a senior at

research, or business consulting

and because

St. Mary’s University, shares a

as a career.

it wasn’t too

J

sweet tiramisu cake recipe that

While not busy with her

sweet.

holds special memories of her

studies, internship, and multiple

The

mother.

clubs, she enjoys baking for

was

herself,

success, and her

Hughes is an Entrepreneurial

friends

and

family.

cake

a

huge

Studies major, with aspirations

She says the thing that draws

mother loved it. “She

of both painting and working in

her to baking is that “it’s sort

liked it a lot, even though I

marketing or business consulting.

of the same concept that

didn’t make it right the first time,

She is a work-study employee

draws me into my artwork: the

and has asked me to bake one

for The Rattler, a position she’s

idea of creating and sharing

for her again,” she says. Jessica

held for over a year. Previously

something.”

recommends making sure the

she worked in the A.A.C.C.,

Hughes started baking when

and also worked at the Prague

she was a senior in high school.

and being very careful with

Zaragoza Recreation Center for

“I started with cookies because

the baking powder and baking

an internship last summer.

butter

is

room

temperature

they were simple,” she says. This

soda. “They’re very easy to

Mary’s

particular recipe was originally

accidentally switch around and

because of the small classes

made for her mom on Mother’s

then the cake could come out

saying “I get distracted easily

Day. “I’ve always tried to make

funny,” she says.

in larger classes, so this is a

a cake for my mom for Mother’s

better learning environment for

Day,” she says. The tiramisu

She

10

me.” Ideally, Hughes wants to

enjoys

St.

taste of stmu

fall 2013

Travis Bowles

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Tiramitsu Cake

Photos by Travis Bowles

Ingredients

Above are all of the indgredients that Chef Hughes uses to make her Tiramitsu Cake.

01 Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 9×2 inch round cake pans.

04 Add tsugar and beat. Add the eggs one by one, and then the yolk .Beat in the vanilla.

For the cake layers: •2 cups cake flour •2 teaspoons baking powder •1/8 teaspoon baking soda •1/4 teaspoon salt •1 1/4 sticks unsalted butter •1 cup sugar •3 large eggs •1 large egg yolk •1 1/2 teaspoons pure vanilla extract •3/4 cup buttermilk For the espresso extract: •2 tablespoons instant espresso powder •2 tablespoons boiling water For the espresso syrup: •1/2 cup water •1/3 cup sugar •1 tablespoon amaretto or brandy

02

03

Dust with flour, and line the bottoms of the pans with parchment or wax paper.

06

05 Add 1/3 of the dry ingredients. Then mix in ½ of buttermilk. Repeat process until all dry ingredients are mixed.

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Shift together the cake flour, baking powder, baking soda and salt. Beat the butter until soft and creamy.

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Scrape down the sides of the bowl as needed and mix only until the ingredients disappear.

11

chef

chef

chef

Chef Beatriz Quesada, a St. Mary's alumna, makes her favorite cake out of nothing but fruit, making this the perfect dessert to eat on a hot summer day.

Photos by Jessica Valles

Watermelon Cake

Traveling Chef loves Big City Desserts After traveling to many different locations all over the world, Chef Quesada became inspired to bake desserts outside the box.

S

t.

Mary’s

alum,

Beatriz

New York University. “New York

The recipe she

was a little too much for me, but

decided to make

I think I’ll like Miami better.” She

is

plans on getting her doctorate

but

in

Although

physical

therapy

at

Miami University.

is

anything spicy. big

it and

Quesada, graduated May

Before New York, Betty

surprising, like

2013 with a bachelor’s degree

did a study abroad program

all the cities

in exercise and sports science.

in London, and before that

Quesada

“I’ve always enjoyed the small

she studied at St. Mary’s sister

called home.

community feeling and the

school, Chaminade University in

Marianist values here at St.

Honolulu Hawaii.

Mary’s.” Says Betty as she takes a watermelon half her size out

has

With

a

big

weekend ahead of her

“London was great, I ate a lot of tuna sandwiches!”

and the summer coming to an end, Quesada decided last

summer

about how expensive it was to

favorite-watermelon.

“We’re

live in the city, but she did not

celebrating my friends birthday

“But I also have always

mind because tuna happens

this weekend, so I want to

loved big cities!” Says Quesada

to be one of her favorite foods.

make her a special cake.”

who just moved back to San

Quesada is originally from yet

Says Quesada as she starts

Antonio from New York City

another big city, Mexico City,

nonchalantly carving a cake

where she was attending the

suffice to say she eats a lot of

out of the melon like the

physical therapy program at

spicy food.

recipe describes.

of the fridge at the apartment she

shares

with

her

two

younger brothers.

Jokes Quesada as she talks

to

enjoy

one

Jessica Valles 12

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fall 2013

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Watermelon Cake Ingredients

Photos by Jessica Valles

Ingredients •One large watermelon •A container of whipped cream •One bag of bakers shredded coconut •One kiwi •A few black berries and raspberries

Above are all of the indgredients that Chef Quesdaa uses to make her Watermelon Cake.

01 Make sure all the ingredients are cool so they are easier to work with.This is important so everything sticks together nicely without being runny.

04 Using the larger slice cut from the ends of the melon, cut out a third tier by inserting a glass into the left over melon.

02

03

Slice the top and bottom of the watermelon so that it has two flat sides. Make one of the slices larger than the other.

05

06

Carefully pull the cylinder out and place it on top of the second tier with toothpicks. Coat the whipped cream with it. Pat dry the cake.

taste of stmu

Carve the remaining skin off leaving as much melon as possible.

Shape out a second tier by cutting from the topsides of the melon.

fall 2013

Cover it with whipped cream.

Brown the coconut in the oven for fifteen minutes and decorate the cake with kiwi and berries.

13

chef

chef

chef

Photos by Julia Pullin

Peanut Butter Blossom Cookies

Chef Yesenia Robles loves making her peanut butter blossom cookies to tease a close friend that's out of town for college by letting him know that he's missing out.

A recipe near and dear to the heart Chef Robles uses the baking tecniques that her grandmother taught her as a child.

of joining the FBI.

T

liked

the

family

and

for her friends and

community environment on this

family, whether

small campus,” Robles says, “I

it is cookies,

he warm kitchen fills with

also like that we’re based on

cakes,

a

service and that there’s always

meals.

chocolate-kissed

smell

as cooling cookies rest on a plate.

For Yesenia Robles, a

someone around to help you.”

Her favorite recipe, Peanut

or

“What’s funny

is

Justice

Butter Blossoms, holds a special

that

major at St. Mary’s University,

connection for her, her family

don’t like sweet

this setting is a familiar one.

and friends. “I used to make

things,” she states

“I love to cook. It’s something

these cookies with my mom.

“but it’s a lot of fun seeing

I learned from my grandma

My best friend loves them and

people’s faces when they eat

when

and

I make them for his birthday all

something I made. It’s a feeling

cooking reminds me of her,” she

the time instead of a cake,”

of satisfaction.”

says, pressing her thumb into

Robles reflects.

the caramel colored cookie,

she takes a picture of the

university

forming a crater for a chocolate

finished cookies, saying “He left

by the delicious smell in the

kiss to rest inside.

me to go to A&M University this

kitchen, agreed as they eagerly

year so I’m showing him what

volunteered to try the cookies.

intending to go to law school,

he’s missing.”

Their

maybe graduate school, and

Robles

sophomore

I

Criminal

was

younger

Robles came to St. Mary’s

14

“I

She cooks all the time

also

With a laugh,

likes

to

eat

plans to become a lawyer when

spaghetti, mashed potatoes,

she graduates, with a possibility

green beans, and chalupas.

taste of stmu

I

really

The forming crowd of hungry students,

happy

faces

enticed

as

they

devoured the cookies were enough affirmation.

fall 2013

Julia Pullin

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Peanut Butter Blossom Cookies

Photos by Julia Pullin

Ingredients •48 Hershey Kisses brand milk chocolates •½ cup shortening •¾ cup peanut butter •1/3 cup granulated sugar •1/3 cup packed light brown sugar •1 egg •2 tablespoons milk •1 teaspoon vanilla extract •1 ½ cups all-purpose flour •1 teaspoon baking soda •½ teaspoon salt

Above are all of the indgredients that Chef Robles uses to make her Peanut Butter Blossom Cookies.

01 Heat oven to 375 degrees Fahrenheit and remove the wrappers from the chocolates. Beat the shortening and peanut butter in a large bowl.

04 Place on an ungreased cookie sheet and press thumb in the center of the cookie. Bake them for 8-10 minutes.

02

03

Add 1/3 cup of granulated sugar and brown sugar; beat until fluffy. Next, add egg, milk, and vanilla; beat very well.

05

06

Immediately press a chocolate in the center of each cookie (the cookie will crack around the edges).

taste of stmu

Stir together flour, baking soda and salt; beat into the peanut butter mixture. Shape dough into 1-inch balls.

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Remove them from the cookie sheet and let them cool. Serves about 25 cookies.

15

chef

chef

chef

Photos by Alex Eakins

Strawberry Cheesecake Pie

Chef Patterson prepares his famous Strawberry Cheesecake Pie with an imense amount of focus. He first made for his girlfriend on her birthday as a surprise.

Chef lures girlfriends with flavorful dessert Chef Patterson combined the meal waiting for him at the table. two main ingredients for this “Growing up, my family dessert because his girlfriend didn’t have all the money in the couldn't get enough of both.

when he’s feeling passionate

or

world. But the important things

adventurous,

arie Antoinette’s famous

were there, especially food,”

he

dictum,

Patterson says.

b a k i n g .

M

“let

them

eat

enjoys

cake,” no longer defines the fine

Patterson holds an associates

line between the rich and the

degree in biology from Del Mar

occasion

poor. Today, a rich cake makes

College in Corpus Christi. He was

prompted him

an affordable special occasion

inspired to be a surgeon when

to try out a recipe

of any meal for any person of

he transferred to St. Mary’s,

for

any class.

however, he changed his major

topped cheesecake.

Senior

computer

One

such

a

strawberry-

science

to computer science because

“I’ve

major and at-home chef Justin

his teachers encouraged him

before,

Patterson might not have learned

and he was unhappy with the

blueberries

to bake delicious cakes if costs

biology program.

Patterson

baked but

cheesecake

I’ve as

says.

only

a

used

topping,”

“This

recipe

barred him from doing so. His go-

“I love the teachers at St.

was designed for my girlfriend.

to recipe is a hearty cheesecake

Mary’s,” Patterson says. “I just feel

Cooking it was a timely decision,

with a touch of passion.

like the business program is too

I wanted to make her birthday

privileged and other programs

special. She loves cheesecake

suffer from that.”

and strawberries, so I put two

Patterson

comes

from

a

rich tradition of home-cooked,

16

hours to cook. But,

southern meals. He describes the

Working with his hands is what

and two together and decided

fact that, even though his family

interests Patterson in cooking.

strawberry cheesecake would

did not have a vast disposable

His signature dish is a recipe for

be perfect”

income, he always had a warm

ragu spaghetti that takes four

taste of stmu

fall 2013

Alex Eakins

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Strawberry Cheesecake Pie

Photo by Alex Eakins

Ingredients •9-inch graham cracker piecrust •8-oz package of cream cheese •1 cup strawberry yogurt (not non-fat) •2/3 cup of sugar •2 eggs •1 teaspoon of vanilla extract •1 tablespoon of corn starch •2 tablespoons melted butter or vegetable oil •Strawberry Topping •1-pint strawberries, chopped •1/3 cup of sugar

Above are all of the indgredients that Chef Patterson uses to make his Strawberry Cheesecake Pie.

01 Beat in ngredients: pie gram cracker piecrust, package of cream cheese, strawberry yogurt sugar, eggs, vanilla extract, corn starch. Use strawberry yogurt for the extra strawberry punch.

04 While the cake is cooking, prepare the strawberry topping. Chop about 15 strawberries in halves or fourths. Then, get a third of a cup of sugar.

02

03

Be careful not to overbeat the ingredients because the cake will be less creamy and rich if overbeaten until air pockets appear. Make sure the ingredients are well mixed though.

05

06

Put them in a pot and bring the juices to a boil. To make it a sauce, first mash the strawberries. Blend them after the strawberries come to a boil in the pot.

taste of stmu

Bake the cake for 30 minutes. The edges of the crust will brown. The best way to tell if the cake is done is that the center will jiggle when shaken, margins should remain still.

fall 2013

Remove the cake from the over when it’s done. Then let sit. Cool and add strawberry sauce. Best served chilled.

17

Tri Sigma

Epsilon Iota Chapter

WE WILL MAK ∑ THIS PLAC ∑ YOUR HOM ∑ FALL 2013 RECRUITMENT St. Mary’s University San Antonio, Texas

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