Taste of Ingredients
1/2 tsp salt for the cake 4 egg whites 1/2 C water 4 (1oz) squares German for the icing & filling sweet chocolate 1 C white sugar 1 C butter, softened 1 C evaporated milk 2 C white sugar 1/2 C butter 4 egg yolks a collection of Rattler Recipes from St. Mary’s University, San Antonio, Texas 3 egg yolks, beaten 1 tsp vanilla extract 2 1/3 C flaked coconut 1 C buttermilk 1 C chopped pecans 2 1/2 C cake flour 1 tsp vanilla extract 1 tsp baking soda
STMU Directions Cake • Preheat the oven to 350º F (175º C). Grease and flour 3-9 inch round pans. Sift together flour, baking soda and salt. Set aside.
So Sweet!issue • In a small saucepan, head water and 4 oz chocolate until melted. Remove from heat and allow it to cool.
the
• 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. Blend in the melted chocolate mixture and vanilla.
• Beat in the flour mixture alternately with the buttermilk, mixing it in. • In a large mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour into 3-9 inch pans.
german chocolate cake strawberry cheesecake pie monkey bread • Bake in the oven for 30 minutes, or until a tookpick inserted in the center of the cake comes out clean.
and more . . .
• Allow cooling for 10 minutes in the pan, then turn it out on a wire rack. Icing & Filling
• Combine 1 C sugar, evaporated milk, 1/2 C butter and 3 egg yolks in a saucepan. • Cook over low hear, stiring constantly until thickened. • Remove from the heat. Stir in coconut, pecans, and vanilla.
Sealed with a
• Cool until it is thick enough to spread. Spread the filling between layers and on top of the cake. Volume 7, Number 1, Fall 2013
Makes 8 servings
kiss
Baking Peanut Butter Blossoms with student chef
Yesenia Robles
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a peek inside . . .
04 editor’s letter 05 peanut butter blossoms 08 german chocolate cake 10 monkey bread 12 strawberry cheesecake pie 14 cake pops 16 reese’s pie 12
14 16
10 05
08
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Dear Readers . . . taste of stmu Editor
Julia Pullin
Staff
Bria Bell Alex Eakins Rachel Grahmann Michelle Kafie Breanne Pardo
Adviser
Brother Dennis Bautista, S.M., Ph.D.
Disclaimer
Taste of StMU is a class project for EA 4362 Graphic Design. Questions and reprints, contact: Julia Pulin, email: juliapullin@att.net, 1 Camino Santa Maria, St. Mary’s University, San Antonio, TX, 78228. www.tasteofstmu.com
Taste of
STMU a collection of Rattler Recipes from St. Mary’s University, San Antonio, Texas
So Sweet! issue
the
german chocolate cake strawberry cheesecake pie monkey bread
and more . . . Volume 7, Number 1, Fall 2013
Sealed with a
kiss
Baking Peanut Butter Blossoms with student chef
Yesenia Robles
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Taste of StMU is a culinary magazine that is written for college students by students. Every writer and chef featured are students at St. Mary’s University. Taste of Stmu is also a magazine project in Brother Dennis Bautista’s Graphic Design class, used to teach students how to employ and refine their graphic design skills in order to produce a concrete object. When I began this project, I was daunted by the sheer amount of work ahead of me. I had no idea how to use a Mac (as a PC girl my whole life), let alone using completely new programs. I had to learn Photoshop and InDesign like one learns a new language. Completing a magazine in just a couple of months seemed insurmountable. However, through constant studying and practice, I grew in my skills and confidence. Once I decided on a layout and color scheme, everything began to fall into place. I learned how to weave words and images together, employing my eye for color and playing with the use of type to create a unified theme. As the pages fell into synchronicity with one another, a new passion for design revealed itself in my heart. I had fun experimenting and looked forward to my class every day. This did not feel like work to me. This magazine was an expression of my artistic self in a tangible format. I am proud of this magazine because it is an extension of me; it reflects all the hard work I put in and all the hours I spent toiling in the Mac lab. I would like to thank Brother Dennis for guiding me and giving me the skills to complete this magazine. I would also like to thank my parents for encouraging me, and my friends for their advice and support. I thank everyone in my class for their patience and for not stealing my computer when I needed to work. I also want to thank you, the reader, for reading this magazine. You are why I worked so hard, so you would pick this magazine up and enjoy it.
Sincerely, Julia
delicious ia Robles n e s e
with
Y
peanut butter blossoms
By Julia Pullin
Staff Writer & Photographer
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baking love into the kitchen with yesenia robles The warm kitchen fills with a chocolate-kissed smell as cooling cookies rest on a plate. For Yesenia Robles, a sophomore Criminal Justice major at St. Mary’s University, this setting is a familiar one. “I love to cook. It’s something I learned from my grandma when I was younger and cooking reminds me of her,” she says, pressing her thumb into the caramel colored cookie, forming a crater for a chocolate kiss to rest inside. Robles came to St. Mary’s intending to go to law school, maybe graduate school, and plans to become a lawyer when she graduates, with a possibility of joining the FBI. “I liked the family and community environment on this small campus,” she says, “I also like that we’re based on service and that there’s always someone around to help.” Her favorite recipe, Peanut Butter Blossoms, holds a special connection for her, her family and friends.
“I used to make these cookies with my mom. My best friend loves them and I make them for his birthday all the time instead of a cake,” Robles reflects. With a laugh, she takes a picture of the finished cookies, saying “He left me to go to A&M University this year so I’m showing him what he’s missing.” Robles also likes to eat spaghetti, mashed potatoes, green beans, and chalupas. She cooks all the time for her friends and family, whether it is cookies, cakes, or meals. “What’s funny is that I really don’t like sweet things,” she states “but it’s a lot of fun seeing people’s faces when they eat something I made. It’s a feeling of satisfaction.” The forming crowd of hungry university students, enticed by the delicious smell in the kitchen, agreed as they eagerly volunteered to try the cookies. Their happy faces as they devoured the cookies were enough affirmation.
““I cook because I love watching people ’s faces when they eat something that I made.”” 6
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
Directions
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1 Heat the oven to 375 degrees Fahrenheit and remove the wrappers from the chocolates.
2 Beat the shortening and peanut butter in a large bowl until they are well blended. Add 1/3 cup of granulated sugar and brown sugar; beat until fluffy.
3 Add egg, milk, and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into the peanut butter mixture.
4 Shape dough into 1-inch balls. Place them on an ungreased cookie sheet and press your thumb in the center of the cookie, creating a bowl.
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5 Bake them for 8-10 minute or until the cookies are lightly browned.
Immediately press a chocolate in the center of each cookie (the cookie will crack around the edges). Remove them from the cookie sheet and let them cool completely.
Makes about 25 cookies.
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decadent
german chocolate cake
with Rachel Grahmann By Adriana Avila Staff Writer & Photographer Dessert is often identified as the best part of every meal, while comfort and Chinese food will always hold a special place in Rachel Grahmann’s heart, nothing will ever come close to her love of sweets, specifically homemade German Chocolate Cake. While cooking is something Grahmann has always loved to do, her true passion lays photography and graphic design. A senior English-Communication Arts major from Victoria, Texas, Grahmann plans to graduate December 2014 and pursue a job in either graphic design or photography. When she was a child, Grahmann’s family followed healthy eating habits; sweets were limited so she started learning to make some of her own. “Most people have a sweet tooth; I have a mouth full of sweet teeth. I love dessert. Cookies, cake, anything thing with sugar,” Grahmann says. One father’s day, Grahmann put her cooking skills and sweet tooth to use and made her father his favorite cake, German Chocolate. It quickly became a shared favorite and, assuming from the dessert’s name that it was German, she felt a strong heritage connection.
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“It’s not really from Germany. The guy who invented this specific chocolate bar for baking in 1852, - same year St. Mary’s was founded- was named Sam German and the first person to come up with the recipe was a homemaker in Dallas in the 1950s. I feel cheated,” Grahmann notes. Despite that discovery, Grahmann continues to hold German Chocolate Cake as a favorite and it was her first and only choice of recipe to share. “It’s a lot of fun to create something you can also enjoy so much. It is fun, comforting, and once you learn, fast food and store bought never tastes as good. I just hate the cleanup. The perfect set-up for me would be to find someone I can bake for and then they clean everything up, that part is definitely the worst,” Grahmann says. Grahmann offers a few tips for baking this sweet treat at home: “Take your time and make a big mess, but only if someone else is there to clean it up. Also, don’t sample the ingredients along the way. Did you know German chocolate bars are measured so that you use the whole bar? Yeah, neither did I.”
Ingredients for the cake 1/2 C water 4 (1oz) squares German sweet chocolate
1/2 tsp salt 4 egg whites for the icing & filling
1 C butter, softened
1 C white sugar
2 C white sugar
1 C evaporated milk
4 egg yolks
1/2 C butter
1 tsp vanilla extract
3 egg yolks, beaten
1 C buttermilk
2 1/3 C flaked coconut
2 1/2 C cake flour
1 C chopped pecans
1 tsp baking soda
1 tsp vanilla extract
Directions Cake
1 Preheat the oven to 350ยบ F (175ยบ C). Grease and flour 3-9 inch
3
round pans. Sift together flour, baking soda and salt. Set aside.
2 In a small saucepan, heat water and 4 oz chocolate until melted. Remove from heat and allow it to cool.
3 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. Blend in the melted chocolate mixture and vanilla.
4 Beat in the flour mixture alternately with the buttermilk, mixing it in.
5 In a large mixing bowl, beat egg whites until stiff peaks form.
4
Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour into 3-9 inch pans.
6 Bake in the oven for 30 minutes, or until a tookpick inserted in the center of the cake comes out clean.
7 Allow cooling for 10 minutes in the pan, then turn it out on a wire rack.
Icing & Filling
8 Combine 1 C sugar, evaporated milk, 1/2 C butter and 3 egg
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yolks in a saucepan.
9 Cook over low hear, stiring constantly until thickened. 10 Remove from the heat. Stir in coconut, pecans, and vanilla. 11 Cool until it is thick enough to spread. Spread the filling between layers and on top of the cake.
Makes 8 servings
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monkey bread,
oh my!
with Katryn Galindo By Bria Bell Staff Writer & Photographer Kathryn Galindo, a senior Exercise and Sports Science major at St. Mary’s University, has made a passion of making Monkey Bread for her friends and family. Galindo, who is also on the St. Mary’s women’s basketball team, says she appreciates her time here because of the small community. “You pretty much see people you know everyday. You get to know almost everyone and I enjoy that,” she said. Even though she will be graduating in May 2014, Galindo is excited about her future endeavors after her time at St. Mary’s. “I plan to work for an airrosti rehab facility to be a rehab specialist,” she said. Her passion for cooking Monkey Bread stems from when Galindo was a senior in high school.
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“One of my good friends got the recipe from Pinterest and tried to make it because it looked really good, but it came out really bad. We decided to try it again at my house and it came out a lot better,” she reflected. Galindo’s favorite foods include fried chicken and Aparagus casserole, but she enjoys cooking Italian dishes as well as special desserts. “Overall, I’m just a general lover of food!” She laughed. For anyone trying to recreate this recipe of Monkey Bread, Galindo’s advice is to experiment with it. “Try to create a different version every time, change your technique occasionally, add a different ingredient like pecans or something…as long as you like it, that’s all that matters.”
Ingredients ½ cup granulated sugar 1 teaspoon of cinnamon 2 cans of Pillsbury Grands Home Style Buttermilk Biscuits (refrigerated) ½ cup firmly packed brown ¾ cup butter or margarine (melted)
Directions 1 Heat oven to 350 degrees. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large storage plastic food bag, mix granulated sugar and cinnamon.
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2 Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
3 In a small bowl, mix brown sugar and butter; pour over biscuitpieces.
4 Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.
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Makes 1-9 or 10 inch tube pan
“Try to create a different version every time, change your technique, add an ingredient.... as long as you like it, that’s all that matters!”
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let them eat strawberry cheesecake pie
with Justin Patterson By Alex Eakins Staff Writer & Photographer
Marie Antoinette’s famous dictum, “let them eat cake,” no longer defines the fine line between the rich and the poor. Today, a rich cake makes an affordable special occasion of any meal for any person of any class. Senior computer science major and at-home chef Justin Patterson might not have learned to bake delicious cakes if costs barred him from doing so. His go-to recipe is a hearty cheesecake with a touch of passion. Patterson comes from a rich tradition of home-cooked, southern meals. He said that, even though his family did not have a vast disposable income, he always had a warm meal waiting for him at the table. “Growing up, my family didn’t have all the money in the world. But the important things were there, especially food,” Patterson says. Patterson holds an associates degree in biology from Del Mar College in Corpus Christi. He was inspired to be a surgeon for two reasons: the pay and the calming feeling he gets from working with his hands, even on an operating table. When he transferred to St. Mary’s, however,
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he changed his major to computer science because his teachers encouraged him and he was unhappy with the biology program. “I love the teachers at St. Mary’s,” Patterson says. “I just feel like the business program is too privileged and other programs suffer from that.” Working with his hands is what interests Patterson in cooking. His signature dish is a recipe for ragu spaghetti that takes four hours to cook. But, when he’s feeling passionate or adventurous, he enjoys baking. One such occasion prompted him to try out a recipe for a strawberrytopped cheesecake. “I’ve baked cheesecake before, but I’ve only used blueberries as a topping,” Patterson says. “This recipe was designed for my girlfriend. Cooking it was a timely decision ... I wanted to make her birthday special and a store-bought cake just wouldn’t do that. She loves cheesecake and strawberries, so I put two and two together and decided strawberry cheesecake would be the perfect birthday cake solution!”
Ingredients 9-inch graham cracker pie crust 8-oz package of cream cheese
1 tablespoon of corn starch 2 tablespoons melted butter or vegetable oil
1 cup strawberry yogurt (not non-fat)
Strawberry Topping
2/3 cup of sugar
1/3 cup of sugar
2 eggs
1-pint strawberries, chopped
1
1 teaspoon of vanilla extract
Directions 1 For a crispier crust, butter it first.. Be careful not to break the crust. Heat it at 350 degrees for approximately 10 minutes or until crust becomes golden brown.
2
2 Beat in ingredients for the pie: 9-inch gram cracker piecrust,
8-ounce 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. Use strawberry yogurt for the extra strawberry punch. Be careful not to overbeat the ingredients because the cake will be less creamy and rich if overbeaten until air pockets appear.
3 Pour the mixture in the crust. Bake the cake for approximately
30 minutes, checking frequently to see if the cake is cooked. 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, but the margins will remain pretty still.
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4 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. Put them in a pot and bring the juices to a boil. To make it a sauce, you have to first mash the strawberries. Blend them after the strawberries come to a boil in the pot.
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5 Remove the cake from the oven when it’s done. Let it sit. Cool and add strawberry sauce. Best served chilled.
Makes 8 servings
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bursts of flavor
cake pops
with Cindy Kafie
By Michelle Kafie Staff Writer & Photograher Cindy Kafie, a junior Marketing major at St. Mary’s University, hopes one day to attend culinary school and eventually own a cupcake shop in Honduras, her native country. She has a passion for baking; her mother and grandmother have taught her their secrets and techniques. The kitchen was her playground growing up and it shows through in every dish she prepares. Kafie came to St. Mary’s because she liked the mission and fell in love with the community that she became a member of. She loves to eat seafood, and her favorite is fried calamari. She also enjoys Asian food, and, in particular Thai dishes. She loves cooking and baking. Her favorite
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dishes to prepare are shrimp fettuccine alfredo and rice casseroles. She loves preparing red velvet cookies, any kind of cupcake, and apple cobbler. One recipe she likes to make is cake pops because she loves the flavor and knows that everyone enjoys eating one. “Cake pops are fun to make, even though they take a long time.” She said. Kafie advised that when one is making these, go through the steps because the cake pops are very delicate and if one is not experienced, the cake pops can fall off the stick. Also, if one takes them out of the refrigerator to coat them immediately the coating will crack when the pop expands.
Ingredients 1 1/4 cups all-purpose flour 2 teaspoon baking powder 1/4 teaspoon salt 1 stick unsalted butter, room temperature 1 cup sugar 2 large eggs 1/2 cup milk 1 teaspoon vanilla extract 2 bags of chocolate coating melts
Directions 1 Preheat oven to 375F. Grease and line an 8-inch square cake pan.
2 In a large bowl, sift flour, baking powder, baking soda and salt.
3
Mix well.
3 In the bowl of an electric mixer fitted with the paddle
attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add eggs until just blended. With the mixer on low, slowly add half the flour mixture. Add the milk and vanilla extract. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended. Bake cake for 18 to 20 minutes. Let cake cool in pan for 15 minutes.
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4 To assemble cake pops, prepare two cookie sheets lined with
parchment paper. Break the cooled cake into a few big trunks by hand until it turns into crumbs. Add frosting gradually into the cake crumbs and blend until the mixture becomes a dough.
5 Use a small cookie scoop, roll dough into evenly sized balls and place them on the prepared cookie sheets. Refrigerate for 30 minutes. Melt chocolate melts in the oven. Dip one end of a lollipop stick in the chocolate and insert into the cake ball.
6 Repeat with the remaining cake pops. Refrigerate again for an hour. Remove cake pops from the refrigerator. Melt chocolate melts again in the stove. Dip each cake pop in the chocolate and gently tap off excess. Place onto a piece of wax paper.
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Makes 20-25 cake pops
6 15 15
savory reese’s pie
with Kayla Janecek By Breanne Pardo Staff Writer & Photographer Kayla Janecek cooks with creativity on her mind and makes cooking look like fun. The St. Mary’s University junior education major brings out her fun personality as she makes a Reese’s Peanut Butter Chocolate Pie. Janecek decides on a whim to decorate the pie to look like a snake. She shows her rattler pride. “I love the taste of chocolate and peanut butter together! That’s why I’m so in love with this pie! It’s a great blend of Hershey chocolate and Reese’s Peanut Butter,” Janecek says. Janecek appreciates the small community at St. Mary’s that allows her to meet many people and likes the one–on–one time with her professors. She also loves the Marianist community and how St. Mary’s reminds her of a bigger version of her high school in her hometown of Victoria, Texas. “Just about any dish with pasta calls my name,” says Janecek. She loves cooking fire roasted tomato basil soup that her mom came across of in a magazine. Janecek will try cooking new dishes if they interest her to make. Janecek says that cooking is a great stress release and makes her happy. Janecek’s advice for others wanting to make this pie is to make sure that the cook has all the ingredients needed and to have fun baking. Janecek first discovered this pie recipe when she was at a friend’s house for a sleepover. Her friend made this pie and it has been one of her favorite desserts to bake ever since. She enjoys making it for others for special holidays like Thanksgiving and Christmas. Each time she bakes this pie, it reminds her of the sleepover and her friend. Janecek says that she chooses to bake this dessert because it is simple to make and it tastes delicious after any meal.
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Ingredients 1-1/3 cups of Hershey’s mini kisses brand milk chocolates 2 tablespoons of milk 1 packaged crumb crust (6 oz.) 1 package (8oz.) Neufchatel cheese (1/3 less fat cream cheese), softened ¾ cup of sugar 1 cup Reese’s Creamy Peanut Butter or Reese’s Crunchy Peanut Butter. 1 tub (8oz.) frozen whipped topping, thawed
Directions 1 Unwrap all the Hershey kisses and put the kisses in a measuring cup. Add cups of chocolates and milk in a microwaveable bowl.
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2 Microwave the chocolate until it is melted, which take
approximately 30 seconds. After the chocolate is fully melted, stir it.
3 Pour it flat into the piecrust and put it into the refrigerator to harden.
4 While the pie is in the refrigerator, open up the cream cheese
and put it into a mixing bowl. Use the mixer to mix the cream cheese. Add the sugar and Reese’s peanut butter in the mixing bowl and mix it with the cream cheese. Now add the whip cream and mix it together in the mixer. The whip cream will start turning a light brown color, which will be the color of the filling.
3
5 Pour all the ingredients into the hardened chocolate piecrust
then spread. Put Hershey kisses on top in any design that you want. Try and design a snake on the pie! Place the pie in the refrigerator for at least four hours so that the filling can harden.
“I love the taste of chocolate and peanut butter together! That’s why I ’m so in love with this pie! ”
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W h e r e w e ’ r e g o i n g w e d o n ’ t n e e d P . C .’ s
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