TASTE
of StMU
a collection of Rattler Recipes from St. Mary’s University, San Antonio, Texas
The best
Cheesecake
the world has ever seen
Volume 6 | Issue 1 | Fall 2012
5
desserts so easy to make, your cat could do it
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Contents
table of contents
Taste of StMU | Fall 2012 | Issue 1
16
EDITOR’S NOTE
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4
CHEESECAKE
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A delicious New York style cheesecake that promises to bring friends together.
CUPCAKES
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Red Velvet cupcakes that are simply finger-licking and irresistible.
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CHOCOLATE CAKE
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10
A classic that is simple to bake and delicious, going far beyond its mouth watering appearance.
BIZSCOCHUELU
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12
An Uruguayan dish with a tough name, but a simply outstanding taste.
MUFFINS
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A delicious New York style cheesecake that promises to bring friends together.
BANANA LUMPIA
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This unique dessert from the Philippines becomes the star of any party. Taste of StMU Fall 2012 h 3
stafF
Editor’s note
Cooking is traditionally an activity most college students are weary of, not only because of time constraints, but because a microwave can only go so far in preparing a tasty meal. This year’s addition of the residence hall ovens opened up numerous new possibilities for St. Mary’s students in terms of what kinds of foods they can try their hands at. This issue of Taste of StMU lists six fantastic desserts students would not have normally been able to prepare without these ovens. All the recipes listen here were prepared with much love and care by the students of Bro. Dennis’ Graphic Design class. From cheesecake to cupcakes and muffins, one can only hope these dishes will offer students of a way to relax, learn how StMU to make something from The best scratch and add a pinch of Cheesecake scrumptious sweetness to the world has ever seen their college experience. The process of putting together this magazine has been a profound learning experience to all of us. One can see the so easy to make, your cat could do it 5desserts astonishing evolution on all students’ style with just a quick glance at what each has produced on the first assignment to this class and the final version of the magazine. The only downside of the process I can think of is that I got atrociously hungry every time I sat down to work on Taste of StMU (nothing that a baking session did not manage to remedy, though.)
TASTE
a collection of Rattler Recipes from St. Mary’s University, San Antonio, Texas
Volume 6 | Issue 1 | Fall 2012
+
Stela Khury editor and designer
4 h Taste of StMU Fall 2012
taste of StMU EDITOR
Stela Khury
STAFF Nick Canedo Juan Casas Alex Diaz Danielle Torres
Rachel Graham Isaac Lucio Dana Lynn Traugott
ADVISER Brother Dennis Bautista, S.M., Ph.D.
DISCLAIMER Taste of StMU is not a real magazine; it is a class project for EA4362 Graphic Design. Questions and reprint information, contact: Stela Khury, e-mail: stelakhury@yahoo.com, 1 Camino Santa Maria, St. Mary’s University, San Antonio, TX 78228.
Blueberry cheesecake
One
Blueberry Cheesecake to rule them all
Stela Khury
Editor-in-chief
St. Mary’s students take a Friday off to escape the demanding college routine to bond over an easy to prepare, delicious slice of cheesecake. When Anissa Bravo, Junior English major, tried to decide what sort of food she would both feel comfortable preparing and enjoy eating, she sensed a pattern. Bravo noticed that she kept seeking out dishes that she could share easily. Her dream job as a teacher showed through her desire to unite over an often overlooked task. Bravo felt an evening off to order pizza was a fun idea, but actually taking up the task of preparing a meal was even more rewarding, if not therapeutic. “I genuinely love all types of food! I do enjoy Mexican food because that is definitely comfort food for me; I also love Asian and Italian cuisine,” Bravo said. “But anything sweet is definitely a favorite for me.” Bravo decided she wanted to bake a comforting dessert for her closest group of friends. Bravo said St. Mary’s has a “homey vibe” that welcomes simple pleasures, thus she picked the simplest and most delicious dessert of all: cheesecake. Bravo felt that after her rough start of the semester, a Friday night
watching the Lord of the Rings munching on a slice of freshly baked cheesecake was just what she and her friends needed. “I chose the New York cheesecake with a blueberry topping because it is very delicious and also fun
to make,” Bravo said. “There really isn’t any other special significance besides that I adore cheesecake... and blueberries. So, as a combination they’re pretty spectacular.”
continued on page 6
Anissa Bravo shows off her creation: Bravo shows her satisfaction over the final result by holding up her cheesecake. | Photo by Stela Khury.
Taste of StMU Fall 2012 h 5
Blueberry cheesecake Bravo said that cheesecake is a fairly easy recipe to make, because it basically involves ‘mixing ingredients and pouring them on a pan.” The only downside of cheesecake over a plain cake is that the cheesecake needs time to cool. The New York style of cheesecake, according to Bravo, is one of the
easiest if one needs to “get eating fast.” Bravo’s secret hint is to let the cheesecake cool for 30 minutes on top of the oven and then an hour in the freezer, which should allow for a firm, delicious cheesecake in half the time. Bravo also advises aspiring chefs
to remember to add a fruit topping. “Plain cheesecake is delicious, but nothing beats a tasty kick of sweet berries,” Bravo said. “Also, the way it looks at the end is so beautiful that it makes [this cheesecake] a rewarding dessert to bake.”
The best in the world:
New York Style Cheesecake Crust • 2 c finely ground graham crackers (about 30 squares) • 1 stick unsalted butter, melted
Filling • 2 (8-oz) blocks of cream cheese • 3 eggs • 1 c sugar • 1 p sour cream • 1 tsp vanilla extract Number of servings: eight to twelve.
Fruit topping: • 1 pint blueberries, raspberries or even cherries • 2 tbs sugar
6 h Taste of StMU Fall 2012
s ’ r o t i d e ick p
Blueberry cheesecake
1
Pour the mixture into the pan and press the crumbs down onto the bottom of the pan and an inch up on the sides to form the base of the cheesecake.
2
Next, with aid of a mixer, beat the cream cheese with the vanilla extract for one minute until smooth.
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In a bowl, combine the ingredients for the crust with a fork until evenly moistened. Coat the bottom and sides of pan with either cooking spray or regular cooking oil.
On a separate bowl, add sour cream and fold in one egg at a time. Continue to beat slowly until combined. Gradually add sugar and beat these components until creamy (one or two minutes.)
Combine the cream cheese and sour cream mixtures and beat until smooth and even. Pour the filling into the crust-lined pan and smooth the top with a spatula. Cover the cheesecake pan with aluminum foil and place it in the oven. Bake for 45 minutes.
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3
Let the cheesecake, still slightly jiggly, to cool in the pan for 30 minutes. Chill in the refrigerator for at least 4 hours. Finally, unmold and transfer to a cake plate.
Fruit topping:
In a saucepan add all the ingredients and simmer over medium heat for 5 minutes, or until the fruit begins to release juice and the sugar to become firm. The ideal point is when, by mixing the contents of the pan, the sauce is only thick enough for the bottom of the saucepan to be perfectly visible for a moment.
Taste of StMU Fall 2012 h 7
Red velvet cupcakes
Velvet
Goldmine
A cupcake recipe that will have everyone huddled in the kitchen this winter Juan Casas Staff writer
Velvety perfection is the first thing that comes to mind after taking a bite out of one of Mercedes Kelso’s red velvet cupcakes. A sophomore English major at St. Mary’s University, Kelso plans on becoming a high school English teacher. “I’m probably going to be the kind of teacher who brings her students all kinds of baked goodies,” Kelso says. Growing up in Boise, Idaho, Kelso enjoyed spending time baking with her family. Though being away from them has been tough, she says St. Mary’s has welcomed her warmly. “I like St. Mary’s because it has a positive and welcoming community and the student body is very accepting.” Kelso’s favorite food to eat is Indian, “I like the unique spices and flavor,” she explains. Nevertheless, her favorite kind of cooking is actually baking, though she also enjoys making homemade pizzas, “like the crust and everything,” Kelso says. Kelso’s enthusiasm demonstrates that baking has a place in her heart. Though meticulous about how she bakes, she also does so with such a level of confidence that she has no use for measuring cups. “This recipe is one of my favorites,” she says. “My sister and I spent lots of quality time together baking red velvet cupcakes growing up.” Despite her diligence, Kelso also puts much passion into her baking. According to her, it is the only way to do it, “Though it may sound cheesy - no pun intended the best way to bake these cupcakes is with tons of love and lots of patience.” 8 h Taste of StMU Fall 2012
Mercedes Kelso shows off her cupcakes: Kelso smiles after a successful baking session.| Photo by Juan Casas.
Red velvet cupcakes
Red Velvet Cupcakes
Cupcake ingredients: • 2 1/2 c all-purpose flour • 1 1/2 c sugar • 1 tsp baking soda • 1 tsp salt
Directions Preheat oven to 350°. Line 2 cupcake pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a separate bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Take the ingredients from both bowls and mix until smooth and completely combined. Divide the batter evenly among the cupcake tins. Bake in oven for about 20 - 22 minutes. Test the cupcakes with a toothpick to make sure the are fully baked. Remove from oven and cool completely before frosting. Frosting In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and beat on a low speed until incorporated. Increase the speed to high and mix until super light and fluffy.
• 1 tsp cocoa powder • 1 1/2 c of vegetable oil • 1 c buttermilk, room temperature • 2 large eggs, room temperature • 2 T red food coloring • 1 tsp vanilla extract Frosting ingredients: • 1 lb cream cheese, softened • 2 sticks butter, softened • 1 tsp vanilla extract • 4 c sifted confectioners’ sugar Taste of StMU Fall 2012 h 9
chocolate cake
Kimberly and the
Chocolate Factory
New residence hall ovens encourage students to get baking Danielle Torres Staff writer
Balancing baking and book work is never easy, but baking has always been part of Junior Health Administration major Kimberly Quintanilla’s life. She grew up watching her mom bake all the time. She enjoys cooking when she is bored, for fun and to relax. She chose to bake a Hershey’s chocolate cake because it is one of her favorite pastries. Quintanilla says she loves attending St. Mary’s because the atmosphere is so friendly. “I love all my professors and the hospitality here is amazing,” she says. Quintanilla enjoys eating pasta along with hot Cheetos and cream cheese. Her favorite kind of food to make is chicken pasta, even though she doesn’t get
to make it much here at school because of her busy schedule. Choosing to share this recipe wasn’t hard, especially with the new installation of ovens in every residence hall on campus this year. In particular, she enjoys cake and chocolate so she had no problem combining the two to make one sweet pastry. Some tips Quintanilla offers when preparing this are to “make sure to pre heat the oven, don’t be afraid to use lots of Choco powder and even if it might not look pretty it still will taste great.”
Kimberly Quintanilla with her inconspicuously delicious cake: Quintanilla celebrates the new residense hall ovens.| Photo by Danielle Torres. 10 h Taste of StMU Fall 2012
chocolate cake
Chocolate Cake: a timeless classic made for beginning bakers Cake ingredients: • 2 c sugar • 1-3/4 c all-purpose flour • 3/4 c HERSHEY’S Cocoa • 1-1/2 tsp baking powder • 1-1/2 tsp baking soda
Directions Preheat the oven to 350°F. Get all the ingredients and mix them in a large bowl later pour in the boiling water to help make it easier to sir. Sir until lumps are gone. Take two 9-inch pans with oil and flour so that when the cake bakes, it won’t stick to the pan. Stick both pans in the oven and bake for 3035 minutes. Take them out and let them sit for about ten minutes to cool.
• 1 tsp salt • 2 eggs • 1 c milk • 1/2 c vegetable oil • 2 tsp vanilla extract • 1 c boiling water Frosting ingredients: • 1 lb cream cheese, softened • 2 sticks butter, softened • 1 tsp vanilla extract • 4 c sifted confectioners’ sugar
{
Frosting:
While the cakes are in the oven, start making the frosting. The first thing to do is melt butter in a bowl. Then stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. After that is done add small amounts of additional milk, if needed. Stir in vanilla after the milk is poured.
Taste of StMU Fall 2012 h 11
bizscochuelo con durazno
Bizscochu—what? This tradional Uruguayan dish made with lush peaches will inspire you
Dana Lynn Traugott Staff writer
Chanell Beatrice Champion-Garcia, an ambitious native of San Antonio, Texas, has big plans for the future. As a graduating double major in Biology and Psychology at St. Mary’s in May 2013, she plans to continue her studies and obtain a post-doctorate in clinical neuropsychology. With such action-packed majors, one has to wonder how she gets it all done! “St. Mary’s has a small, intimate campus and it’s easy to get involved one-on-one with things. There’s always something to keep you busy even if you’re a commuter,” she says. Aside from hitting the books almost 24 hours a day, seven days a week, she fits in time to cook and eat. “I like all Asian food. I’m an epicurious person!” she says. Her favorite type of Asian food is Pad Thai, which consists of rice noodles tossed in tamarind sauce, fresh red chilies, oyster and fish sauce, soy sauce, scallions, chicken, beef, chopped cabbage, peanuts, and bean sprouts. She explains that “something about the flavor is so unique.” So, when it comes to the actual preparation, what does she enjoy cooking the most? “I cook whatever I’m in the mood for! Specifically, I like cooking poultry because you can season it in multiple ways and have it taste differently,” she says. However, for this event, she decided to branch away from the familiar, and offer a little taste of Uruguay with Bizcochuelo con Durazno. “It’s something I prepared back in high school. I haven’t done it in a long time and it’s an easy dish to replicate. It’s something exotic that anyone can make!” she explains. “Plus, I don’t know about you, but I like sugar!” She decided to showcase this particular dish, “since St. Mary’s is a Hispanic-serving institution, and some 12 h Taste of StMU Fall 2012
students would familiarize with this dish because it is the embodiment of Hispanic culture,” she says. For this dish, “Baking is a precise science. But, don’t be afraid to add things on – that’s how new recipes are born!” Chanell says. “Be careful with the Dulce de Leche! That’s the hardest part about this dish. If you stop stirring, you’ll burn it!”
Chanell Champion-Garcia and her bizscochuelo: A scrumptious looking (and tasting) dessert | Photo by Dana Lynn Traugott.
bizscochuelo con durazno
Bizscochuelo con durazno Ingredients: • 6 eggs • 1 large can of peaches or 2 fresh peaches (optional 1 tsp peach liqueur) • 1 c sugar • 1 tsp vanilla extract • ¼ c butter (lightly salted) • ¼ c water • 1 c flour • ¼ tsp salt • 1 c condensed milk • Cool whip or whip cream Directions First, separate the eggs. Secondly, beat the egg yolks until they’re all yellow and add sugar in while mixing, gradually. Them, add water, lemon zest, peach juice (or liqueur), and flour into the mixture. After those steps are completed, beat the egg whites separately, until they’re fluffy. Then, add a cup of cream of tartar and salt in, and continue until stiffness peaks (but make sure it’s not too dry!) Then, put the mixture into an ungreased, nine or ten inch pan, and place it in the oven. Bake it at 325°F for one hour. For the final steps, add condensed milk into a double boiler and stir continuously for 30 minutes until it’s thick and caramel-colored. When the cake is done and cooled, pour the condensed milk (now called Dulce de Leche) and spread. Finally, slice the peaches (or use canned) and top the cake. Add dollops of cool whip or whipped cream on top and decorate if you so desire.
• 1 tsp lemon zest • ½ tsp cream of tartar
Taste of StMU Fall 2012 h 13
chocolate chip muffins
Muffintastic! The perfect recipe for the most creative aspiring bakers out there
Alex Diaz
Staff writer
A fresh baked muffin hits just the right spot when walking to class in the morning or even as a late night study snack. Students who live on campus know what it’s like to be deprived of home cooked meals. However, with the new kitchenettes in the outback, Megan Salib, a junior psychology major, brings a little bit of home by being able to bake some of her favorite muffins. Salib, from Corpus Christi, Texas, enjoys food that offers versatile ways of being prepared. “I like all kinds of food. I like to always try different things and my favorite would be vegetables because there are so many different ways to make them and they still taste good!” she says. As a full-time student and active member of Catholic Daughters of the Americas, Marianist Leadership Program, Catholic Student Group, The Bridge and
Delta Zeta, Salib turns to baking as dedicated time for herself. “Baking has been a way for me to express my creative side,” Salib says. “I am continually experimenting with new foods and recipes.” Salib loves the strong sense of community that is offered at St. Mary’s and it gives her joy when she can share her treats with classmates, friends and sisters. After graduating from St. Mary’s, Salib plans to commit to a year of service before applying to graduate school for social work. “I want to help children find a safe environment they can grow up in,” Salib explains. “I want to eventually work with adoption agencies.” This Chocolate Chip Muffin recipe allows for creative freedom, one of the main reasons why it is a hit at the Salib household. “I chose this recipe because it was something my family used to make for breakfast before I went to school. It’s easy and you can always change it and add different things to it like fruit or nuts,” Salib explains. Baking does not always have to be a step by step activity. “Make it your own,” Salib says. “By changing ingredients in a recipe, a new dish is created every time.” Megan Salib and a tray of muffins: Comfort and creativity in one dish. | Photo by Alex Diaz. 14 h Taste of StMU Fall 2012
chocolate chip muffins
Chocolate Chip Muffins a straightforward muffin recipe that encourages inventiveness Ingredients: • 1 c whole wheat flour • 1 c sugar • 1 T vanilla • 1/2 c applesauce • 1 tsp baking soda • 2 egg whites • 3/4 c chocolate chips • 2 T brown sugar • 1 packet vanilla pudding mix Tip: • This is the sort of recipe that allows adaptation. Play around with the ingredients and make it your own.
Directions Preheat oven to 350°F. In a bowl, mix together the applesauce and egg whites. Slowly add in dry ingredients until an even consistency is created. Line the muffin pan with liners and fill the cups 3/4 full. Bake in the preheated oven for about 15-20 minutes. Let muffins cool before removing them from the pan. Recipe makes about 8 servings.
Taste of StMU Fall 2012 h 15
banana lumpia
Deep-fried Delight
A Filipino dessert that will make you wonder, ‘How didn’t I think of this before?’
Nick Canedo Staff writer
While appetizers and the main course is savory, what people remember most about a three-course meal is the last thing to hit their tongue—the dessert! For St. Mary’s
Kirsten Acosta after deep-frying the bananas: turons are a part of Acosta’s heritage and childhood.| Photo by Nick Canedo. 16 h Taste of StMU Fall 2012
senior biology major Kirsten Acosta, there is not desert better than one that comes from her Filipino roots. While cooking is a hobby, Acosta’s true passion is dentistry. “I’ve always been fascinated with teeth. When choosing a college, I didn’t want to leave my San Antonio, since it’s always been my home. When I found out St. Mary’s could put me on the track to dental school, I knew this place would be a good fit,” Acosta says. Living at home while attending college, Acosta enjoys the home cooked dinner she gets after a long day at school. “While I love the Mexican food that San Antonio has to offer, my favorite will always be Filipino because it’s my heritage.” Acosta’s family has a tradition of the entire household contributing to dinner once they become teenagers. When she first started helping her family, she had a tough time meeting her parent’s cooking standards. “At first, both my mother and father would yell at me that something wasn’t right. I was discouraged at first, but I wanted to be like the rest of my family and cook traditional Filipino dishes,” she says. The first dish Acosta made by herself for her family was turon, a popular Filipino desert. “My mom said it was the easiest thing to make, so she trusted me to do it.” Also known as banana lumpia, turon is a popular street food among Filipinos. “We used to eat it by itself, but it was my idea to eat it with ice cream. Now, turon and vanilla ice cream is pretty much the tradition for deserts in my household,” Acosta says.
Banana Lumpia
banana lumpia
a.k.a. “turons”
Ingredients: •Five bananas •Bowl full of water •½ c of golden brown sugar • ½ c of white sugar •10 spring roll wrappings •Paper towel •Plate Tips: • This recipe makes 10 turons. • There are different types of bananas and most of them work fine when making turons, but the secret is to pick bananas that are less ripe, otherwise they might fall apart when frying.
Directions Create quarter long bananas by cutting them in half, then cutting them lengthwise. Dip each one in water, then mix a little golden brown sugar and white sugar together and sprinkle over top wet bananas. Wrap two quarter long bananas in each spring roll wrapping, then tap some water on spring roll and sprinkle sugar mixture over top (this will create “clean” but sugary tops). Deep-fry the wrappings until golden and transfer to paper towel on a plate to absorb oil.
Taste of StMU Fall 2012 h 17
we believe in
GREEK UNITY ΑΦ
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ΔΖ
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