the joy of cooking: Bush Middle School cookbook

The school wide theme at Bush this year was “Joy” and our theme in Middle School Visual Arts class was “Food.” This cookbook is a medley of the two themes: recipes and artwork that we hope will bring as much joy to you as they have to us.

the joy of cooking

Bush Middle School Style

Cover illustration by Ina Chung

A compilation of favorite recipes and illustrations from Bush Middle School students, 2022-2023

esmekingbailey

BREAKFAST

active time

20 minutes

total time

30 minutes equipment

large bowl

frying pan

ingredients

1 1/2 cups all purpose flour

3 tbsps brown sugar

2 tsps baking powder

2 eggs (beaten)

3 tbsp butter (melted)

1 1/2 cups milk

2 tbsp vanilla

1 tbsp cinnamon

crêpes

from sam gaebler

super yummy pancakes

instructions

1. Mix dry ingredients in a large bowl.

2. Take 3 tbsp of butter and put in microwave and heat for 66 seconds.

3. Crack 2 eggs and beat in a large bowl. Add milk to eggs.

4. Take butter out of microwave and pour in slowly to wet ingredients. Mix while pouring.

5. Pour wet ingredients into dry ingredients. Pour and mix slowly.

6. Pour 1/4 cup of batter at a time onto hot pan. Cook until bubbles appear then flip and cook until done.

7. Put on plate and repeat for next batch.

8. Set table and put one pancake on each plate.

9. Get maple syrup out of the refrigerator. Must be served with strawberries and Applegate Sunday bacon.

10. Pour syrup onto pancake and place strawberries on top. Place bacon in a star shaped pattern on top.

11. Eat. Feel the joy. Go watch a movie. Have a great week.

active time 20 minutes

total time

30 minutes equipment

mixing bowl

frying pan ingredients

2 eggs

1 cup milk

1/3 cup water

1 cup flour

3 tbsp melted butter

from molly akers instructions

1. Melt the butter and put everything in a bowl. Mix.

2. Take the batter and pour very little of it into a pan and let it cook until golden brown.

3. Put on a plate, sprinkle sugar on it and enjoy!

buttermilk pancakes

from nate morehead

active time

20 minutes

total time

30 minutes

equipment

3 bowls

frying pan

ingredients

2 cups flour

1 tsp salt

1 tsp baking powder

1 tsp baking soda

3 tbsp sugar

2 eggs

2 cups buttermilk

3 tbsp of melted butter

instructions

1. Add and mix the dry ingredients in a large bowl.

2. Add and mix the wet ingredients in a average size bowl.

3. Mix together wet and dry ingredients in large bowl.

4. Bake pancake batter on stovetop.

crepes

active time

5 minutes

total time

25 minutes equipment

mixing bowl frying pan

ingredients

flour eggs

milk

sparkling water sugar

oil/melted butter

salt

vanilla extract

from luca miron

french toast

instructions

1. To make the batter, whisk together flour, eggs, milk, sparkling water, sugar, oil/ melted butter, a pinch of salt and some vanilla extract.

2. Then heat slightly oiled frying pan and pour about 1/4 cup for each crepe making sure the batter coats the surface evenly.

3. Cook for about 1 minute then flip it over and cook it on the other side.

4. Serve with jam, nutella etc.

active time

10 minutes

total time

30 minutes equipment

mixing bowl

frying pan

ingredients

bread slices (Sandwich bread)

2eggs

salt cinnamon sugar

maple syrup

from bahja haji

instructions

1. Put oil in flat pan and wait for it to heat up. (medium heat setting!!)

2. Beat 2 eggs with a pinch of salt and cinnamon.

3. Cover a bread slice with the egg.

4. Put it on the stove and flip when ready.

5. When cooked on both sides put on a plate and sprinkle some sugar and put some maple syrup on top.

Dangers:

Don’t put the stove on a high setting because it will get too hot and start bubbling. It might get on the stove and then a fire happens.

pancakes

active time

5 minutes

total time

30 minutes equipment

mixing bowl

skillet ingredients

1 1/2 cups flour

2 tsp baking powder

1 egg

1 cup milk

1 tbsp vegetable oil

2 tbsp butter

1/2 tsp salt

from cormack niehart instructions

1. Whisk it all together and pour onto a hot skillet until cooked through.

waffles

active time

5 minutes

total time

20 minutes equipment

mixing bowl

waffle iron

ingredients

2 1/2 cups flour

4 tbsps sugar

2 tsps baking powder

1/2 tsp salt

2 cups milk

3 eggs

1 tsp vanilla extract

1/2 cup vegetable oil

from ella miller

instructions

1. Combine dry ingredients (flour, sugar, baking powder, salt) in a large mixing bowl.

2. Then add the milk. Then, separate the eggs add the yolk to the bowl and whisk the eggs whites until thick.

3. Add vanilla extract and vegetable oil. Then fold in the thick egg whites.

4. Pour in batter into waffle iron w/ ladle or 1 cup measurer. Cook for 5-7 minutes. Enjoy!

traditional pancakes

from jack day hase

active time

15 minutes

total time

30 minutes equipment

mixing bowl

frying pan

ingredients

110g plain flour

pinch of salt

2 large eggs

200ml semi-skimmed milk mixed with 75 ml water

50g butter

instructions

1. Combine ingredients in a bowl

2. Fry in a pan until golden. Serve with caster sugar, lemon juice, and lemon wedges.

bacon egg bagel

active time

10 minutes

total time

20 minutes equipment

toaster microwave

ingredients

2 eggs

cheese bagel

3 slices bacon

from holden clarke

instructions

1. Make bacon for 8 minutes when done take out.

2. Make scrambled eggs but also cut bagel in half and put it in toaster for 2 min.

3. When scrambled eggs are done put in in plate and arrange the eggs together in a circle and put cheese on it then put it in microwave for 20 sec to keep the eggs together.

4. Then bagels should be ready take the bagels out if you prefer put butter on bagels. After that put the eggs that should be somewhat stuck together on the one half of the bagel then put the bacon on it and put the other bagel half, on the bacon and then you have the Bacon egg bagel.

from wengel wodaje

scrambled eggs

active time

10 minutes

total time

20 minutes equipment mixing bowl frying pan

ingredients

2 eggs

salt—and any other spices if wanted olive oil

toppings—if wanted (onions, tomatoes, pepper, etc…)

instructions

1. Crack your 2 eggs into a bowl and whisk until it’s a liquidy substance.

2. Add about 1/5 of a tsp of salt and any other spices you’d like to add.

3. If you like adding onions, tomatoes or other toppings, cut them up now but keep it separate from the mixture.

4. Turn on the stove and let it heat up at a bit over medium.

5. Once heated, add some oil until the surface on pan is covered.

6. Pour mixture into pan and stir slowly. If you decided to cut some toppings, now is the time to add them in.

7. Keep it on the stove until it reaches desired texture.

8. Finally, serve on a plate, sprinkle some salt on top and add any other last minute topping.

9. Enjoy!

eggs & bacon

active time

10 minutes

total time

10 minutes equipment frying pan ingredients Bacon Eggs

instructions

from jaxon mccready

1. Add the bacon and cook for 2-4 mins on each side, depending on how crispy you like it. Put the bacon in a non-stick frying pan set over a medium heat. When the fat starts to run out from the bacon, increase the heat and cook for 1-3 mins on each side, depending on how crispy you like it.

Notes: You cook the bacon first because it takes longer to cook. When the bacon is almost done, you add the eggs. The leftover bacon grease is perfect for “frying” the eggs on the sheet pan.

There is no need to continually flip your bacon while it cooks. Allow it to cook evenly by flipping it only once, just as you would a good steak. Over medium heat, you can expect this flip to come around the ten minute mark, but all appliances are different so be sure to keep an eye on it.

flavor bomb oatmeal

active time

5 minutes total time

8 minutes equipment pan

ingredients

1 cup rolled oats

4 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp salt

2 cups milk

1 tbsp honey

1 banana

1/4 cup strawberries

1/4 cup blueberries

1/4 cup walnuts

toast, cream cheese & eggs

from fern lombardi instructions

from lang rosen

instructions

1. Get all of your rolled oats, cinnamon, nutmeg, and salt into a pan, and turn the heat to medium low. Mix all of these together and allow to toast for about two minutes.

2. Continue to stir as you add all of your milk slowly over the course of about 5 minutes. Let the milk stir in for another two minutes, before adding your honey to sweeten, stir the honey in for another minute, before cutting the heat. Stir for another minute and then leave your oatmeal cooling in the pot.

3. Take your banana and slice it up, and do the same with your strawberries and and walnuts. Then take your all of your oatmeal out of the pot and put it into a bowl. Spread your fruits out on top of the oatmeal, and grab a spoon and dig in!

Oats are one of the most healthy foods in the entire world, so starting your day with this is one of the best daily things you can do. This is easy and fun to make, so I hope you enjoy.

2 eggs

Cream cheese

Everything but the bagel seasoning

1. Take your desired slice of bread. Insert into toaster for desired time (length of time in toaster increases crunchiness).

2. Heat up a pan on medium to high heat and make sure to butter up the pan real nice. Crack 2 eggs into a bowl then mix well.

3. Add the eggs into the pan slowly. Using a wooden spoon/spatula pull the outside ends of the eggs toward the center. Repeat egg pulling process until eggs are fully cooked (no longer runny).

4. Take your toast out of the toaster and lather it with cream cheese (the more the better). Once you are satisfied with the slice of toast with cream cheese, delicately place your scrambled eggs on top.

5. Finally top off with Everything But the Bagel seasoning.

SIDES

pixie bruck

malayna thelen

abby alberg

xander kralios-partlow gabe ledgard

luca fernandes

finn corbett anishbharadwaj

fruit salad

active time

10 minutes

total time

10 minutes

equipment mixing bowl

ingredients

Avocado, sliced Strawberries

Blackberries

Pear, sliced Apple, sliced Dragonfruit

Starfruit

Peach

Grapes

1 tsp salt

Pepper 1 tsp lemon juice

from maya hussain

instructions

1. Mix all ingredients together and serve.

naan

active time

40 minutes

total time

1 hour 50 minutes

equipment mixing bowl bread pan

ingredients

1 tsp sugar

1/2 cup warm water

from zain hawkey

instructions

1. In a small bowl, add the sugar, warm water, and yeast together. Stir to combine well. The yeast should be activated when it becomes foamy, about 10 minutes.

2. Transfer the flour to a flat surface and make a well in the middle. Add the yeast mixture, yogurt, salt and oil, knead the dough until the surface becomes smooth and shiny, about 10 minutes.

1/4 oz. (2 1/4 tsps) active dry yeast

2 1/4 cups all-purpose flour

1/2 cup plain yogurt

1/2 tsp salt

1 tbsp oil

Some oil, for greasing the skillet

3 tbsps melted butter

3. Cover the dough with a damp cloth and let it rise in a warm place (for example: beside the stovetop or warm oven). The dough should double in size, about 1 hour.

4. Divide the dough into 8 equal portions. Roll the dough to a 8 inch circle using a rolling pin.

5. Heat up a skillet (cast-iron preferred) over high heat and lightly grease the surface with some oil to avoid the dough from sticking to the skillet.

6. Place the dough on the skillet. When it puffs up and bubbles and burnt spots appear, flip it over and cook the other side. Repeat the same until all dough are done.

7. Brush the naan with the melted butter, serve warm.

skillet cornbread

active time

10 minutes

total time

30 minutes equipment

cast iron skillet

mixing bowl

instructions

from jack abrahams ingredients

1. Preheat oven to 475. Put cast iron skillet in oven while preheating.

2. Combine wet ingredients (buttermilk and egg).

3. Mix in dry ingredients then add cornmeal until you have a thick batter.

4. Add butter to skillet. When melted, pour in the batter.

5. Bake until set and lightly browned.

corn on the cob

1 cup buttermilk

1 egg

1 1/2 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

3 tbsp flour

cornmeal

butter

active time

5 minutes

from max glaser

instructions

1. Shuck the corn and put it in the ziploc bag. Seal the ziploc bag.

2. Put the ziploc bag in the microwave for 4.5–5.5 minutes then let the corn sit for 5 minutes.

3. Gently open the ziploc bag, avoid the steam, serve with salt and butter to taste.

ziploc bag microwave

ingredients

3-4 ears of corn butter salt

dwarven flat bread

active time

30 minutes

total time

1 hour equipment

mixing bowl

skillet

ingredients

1 1/2 cups all-purpose flour, plus more for dusting

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp kosher salt

2 1/2 tsp dried herb blend (such as Italian seasoning, herbs de Provence, or za’atar), crushed

3 tbsp. extra-virgin olive oil

2/3 cup plain low-fat Greek yogurt or whole milk

1/4 cup neutral-tasting oil, such as vegetable, canola, safflower, or grapeseed

from connor felton

instructions

1. In a large bowl whisk together the flour, baking soda, salt, and herb blend to combine.

2. Make a well in the center and add the the olive oil and yogurt. With a wooden spoon or your hands, stir around the perimeter of the well to incorporate the wet and the dry ingredients. The mixture will look a little rough and shaggy.

3. Lightly flour a work surface, scoop the dough onto it, and knead it until the dough is smooth and uniform, adding a tiny amount of flour as you go if the dough becomes too sticky.

4. Divide the dough into eight equal portions, gently roll each portion into a ball, cover with a clean kitchen towel, and let rest for 15 minutes.

5. Preheat the oven to 200 °F or the lowest temperature possible with a rack in the middle of the oven.

6. With a rolling pin roll one of the dough balls into a circle about 7 inches in diameter and 1/4 thick.

7. In a ten inch heavy skillet over medium heat, warm 1 1/2 tsps of vegetable oil until shimmering.

8. Tilt the skillet to cover the entire surface in oil. Carefully place the dough in the skillet, and cook, disturbed, until spotty brown and slightly poofy, about 3 to 4 minutes.

9. Turn the bread over and continue to cook until slightly brown and puffy, another three to four minutes.

10. Transfer the bread to a baking sheet or oven proof plate to keep warm working with one dough ball and 1 1/2 olive oil at a time repeat to roll, cook and keep the rolls warm. Serve warm and fresh.

grandma’s rolls

from alex lombardi

violet

jelly

active time

20 minutes

from cordelia stanley-hunt instructions

active time

30 minutes

total time

4 hours 30 minutes

equipment

2” round cutter baking sheet

ingredients

1 1/2 tbsp dry yeast

2 cups boiling water

3/4 cup shortening

1/2 cup sugar

2 eggs 1 tbsp salt

1 tbsp baking powder

6 cups flour

2 tbsp butter

instructions

1. Bake at 400-425° for 20 mins (Allow 4 hour prep time).

2. Melt shortening in water, add sugar (and milk if used). Add, plus yeast to the mix.

3. Sift into liquid mixture and combine in mixer. Let sit for 2 hours.

4. Punch down. Dump out on floured surface; Knead. Let rise for 10 minutes. Roll out and cut with 2” round cutter.

6. Melt 1 tbsp butter into baking sheet. Plop one half of roll into butter then turn over and fold in half. Pinch closed space about 4 across on two sheets. Makes 34 rolls.

total time

8 hours 30 minutes

equipment saucepan

ingredients

2 cups fresh violet flowers (no stems)

2 cups water

1/4 cup bottled lemon juice (Santa Cruz brand)

one (1.75 oz) package pectin

2 cups white sugar

1. Rinse flowers and place in large bowl. Bring water to a boil and pour over flowers. Let it steep overnight.

2. Strain liquid through a fin sieve use a spoon to press.

3. Combine liquid with lemon juice. Whisk in pectin and sugar. Bring to a full rolling boil while whisking. Then turn heat down to medium high and cook for about 5 minutes.

4. Skim off any foam and when jelly has thickened pour into clean jars. Allow time to cool and refrigerate.

mexican rice

active time

20 minutes

total time

45 minutes equipment

saute pan

blender ingredients

3 tbsp of vegetable oil.

1 cup of uncooked long-grain rice

1 tsp of garlic

1/4 cup of chopped onion

2 cup of water

4 cup of tomato sauce

from axel quiroz soria

orange yams

instructions

1. Preheat saute pan at medium flame.

2. Add 3 tbsps of cooking oil heat.

3. Add rice and saute for a few minutes until it looks toasted.

4. In a blender mix onions, garlic, tomatoes and 1/2 cup water.

5. After rice looks toasted add the mix of tomatoes, add salt to taste plus the 2 cups of water cover and let it boil when boiled start reduce the flame to low and cook for about 20 minutes.

active time

20 minutes

total time

1 hour 45 minutes

equipment

baking sheet bowl ingredients

3 large yams (1/2 per person)

large oranges, navel works great! (1/2 per person)

1/2 tsp of cinnamon

3 tbsp of butter

1/2 tsp of salt

1 tbsp of brown sugar (maple syrup as a substitute)

1/2 cup evaporated milk (1/4 cup heavy cream as substitute)

mini marshmallows (optional)

2 tsp of orange zest for garnish (optional)

from charlotte avolio

instructions

1. Bake yams at 400 degrees for 1 hour on a lightly buttered baking sheet. Poke holes into the skin before baking to prevent explosion.

2. Let yams cool on a rack for several minutes and then scoop contents into a bowl. Eat or discard the peels.

4. Cut Oranges in half and squeeze juice into bowl of yams. (Slice off a thin slice at the bottom of the rind so they rest flat)

3. Mash yams with butter, salt, cinnamon, evaporated milk, fresh orange juice, and brown sugar until smooth and fluffy.

4. Eat or discard excess pulp around the inside of the orange peels with a paring knife. Fill each orange peel with about a ¼ cup of the yams and top with orange zest (optional). For a sweeter dish, add mini marshmallows on top.

5. Add a small slice of butter on top of each cup. Broil on high for 10 minutes. Keep a close watch to prevent burning.

msemen

active time

20 minutes

total time

45 minutes equipment mixing bowl

frying pan ingredients

For the dough:

3 1/2 cups flour

1/2 cup fine semolina

2 tsps granulated sugar

2 tsps salt

1/4 tsp yeast

1 1/2 cups of water (more if needed)

For cooking the msemen:

1 1/2 cups vegetable oil

1/2 cup fine semolina

1/4 cup unsalted butter (softened)

from sophia elkhamri

instructions

1. Mix flour, semolina, sugar, salt & yeast in a large mixing bowl.

2. Add warm water and mix to form dough. Add more water if necessary to make a dough that is easy to knead, but not sticky. If dough is too sticky, add a little flour, 1 tbsp at a time.

3. Transfer dough to a lightly floured surface and knead by hand for about 10 minutes, until dough is very smooth and stretchy. Fold the dough.

4. Prepare a large, smooth surface for working with dough; a large plastic tray works. Spread a little vegetable oil over the surface so dough doesn’t stick.

5. Keep hands and dough well-oiled, divide msemen dough into smooth balls.

Moroccan method: Grasp a large portion of dough and squeeze off a ball between thumb and forefinger. It takes some practice but is an efficient way to control the size of the balls.

6. Set balls of dough on an oiled surface, like a baking sheet. Be sure dough is welloiled so it doesn’t dry out.

7. Allow dough to rest for 10-15 minutes.

8. Work in order, start with first ball of dough that was shaped, then dip the dough in the vegetable oil.

9. Use oiled hands to flatten and spread dough into a very thin circle or square. Make it as thin as possible without breaking dough. A small hole or two is okay; they’ll be covered when the dough is folded.

10. Dot dough with butter and sprinkle with a little semolina. This helps keep folded layers separate as msemen cooks.

11. Fold one side of dough into the center. Fold opposite side into center to make a narrow strip of dough. Fold one end of the strip of dough to the center. Fold opposite end of dough to center to make a square.

12. Set folded dough aside on an oiled surface. Repeat process until all of the dough has been folded into squares.

13. Heat a frying pan, cast-iron skillet, or griddle over medium to medium-high heat.

14. Pat each square of dough as it is picked up with fingers or palm to flatten it until approximately double in size.

15. Place msemen in pan and fry, turning over several times, until golden brown and the center of the msemen is cooked (it should be chewy, but not raw). This should take several minutes.

16. Remove cooked msemen to a rack to cool while frying the remaining msemen.

17. Enjoy!

raita

instructions

1. Grate the cucumber, salt it,then leave it out for around 10 minutes.

2. Cook cumin until you can smell it and add it to the yogurt with salt and sugar.

3. Then strain the cucumber and get all of the water out and add to the yogurt.

special popcorn

active time

5 minutes

total time

10 minutes equipment

large pot

large bowl ingredients

1/2 cup of vegetable oil

1 1/2 cups of popcorn kernels

1/2 stick of butter

1/2 cup nutritional yeast

3 tbsps Kikkoman low sodium soy sauce

1/2 tsp Salt

(Extra Flavor if you want) sprinkle of cayenne pepper

from kiki yocom

instructions

1. Heat up large pot up to high, when hot put in half cup of vegetable oil.

2. When oil is hot, put in popcorn kernels. Put lid on and shake it every minute. Then it will start popping.

3. When it stops popping for 10 seconds, then remove it and dump the popcorn into a big bowl.

4. Take half of a stick of butter cut if up and put into the microwave for 25 seconds. When done, drizzle it onto the popcorn mixing it with a big spoon.

5. Mix in 3 tbsps of soy sauce and sprinkle in yeast. Then put 1/2 tsp of salt. Mix it all up. Enjoy!

pickled spicy cucumbers

active time

5 minutes

total time

5 minutes

equipment bowl

ingredients

1 lb cucumbers (preferably English or Persian)

1 tsp sugar

1 tsp seasoned rice vinegar/rice vinegar/ rice wine vinegar

1/2 tsp salt

1 Tbsp trader Joe’s ‘Chili Sesame Oil’ (or 1 tsp toasted sesame oil and 1 Tbsp red pepper flakes)

(optional) sesame seeds

from rowan goldman instructions

1. Slice cucumbers into cubes.

2. Add ingredients.

3. Mix it up.

german potato salad

active time

20 minutes

total time

45 minutes equipment

frying pan

wooden spoons

ingredients

5 lbs red potatoes

1/2 pound lean bacon

white vinegar

sugar big onion

salt

pepper

butter or margarine

*I used a lot more vinegar than sugar, and it came out right.

*I used lots of bacon and lots of onion, nearly a pound of bacon.

*In June of 2010, I used a package of bacon–20oz, and this was good.

from rainier moe

instructions

1. Cook potatoes until barely tender. Not overcooked to pull apart or get mushy. (Salt in water) Leave peelings on. Skin potatoes while hot, and slice.

2. In the meantime, use lean bacon. Dice that. Fry until it’s just crisp. In any frying pan.

3. When the bacon is ready, put white vinegar in the frying pan with the bacon. You just have to estimate this. You want it tart. And, you add sugar to this same mixture. The amount so that this is both tart and sweet. Keep this hot.

4. In the meantime, dice raw onion and put this in the potatoes–You don’t fry the onion. Add salt and pepper. Add some butter or margarine–melt it and dump it in with the potatoes (the better part of a cube).

7. Pour the hot bacon dressing and mix it in with wooden spoons, so you don’t break it all up. Then keep it hot until you are ready to serve it, tasting and adjusting to taste.

—From Great Gramma Moe, likely brought from Germany from my great great grandparents, written by my Grandpa, Roger Sr. 10/12/78

irish soda bread

from sullivan neihart

active time

20 minutes

total time

1 hour 20 minutes

equipment

baking pan

2 mixing bowls

ingredients

1 3/4 cups buttermilk

1 egg

4 1/4 cups all-purpose flour, plus more for your hands and counter

3 tbsp granulated sugar

1 tsp baking soda

1 tsp salt

5 tbsp unsalted butter, cold and cubed

optional: 1 cup raisins

instructions

1. Preheat oven & pan options: Preheat oven to 400°F. There are options for the baking pan. Use a regular baking sheet and line with parchment paper or a silicone baking mat (bread spreads a bit more on a baking sheet), or use a seasoned 10-12 inch cast iron skillet (no need to preheat the cast iron unless you want to), or grease a 9-10 inch cake pan or pie dish. You can also use a 5 quart (or higher) dutch oven. Grease or line with parchment paper. If using a dutch oven, bake the bread with the lid off.

2. Whisk the buttermilk and egg together. Set aside.

3. Whisk the flour, granulated sugar, baking soda, and salt together in a large bowl. Cut in the butter using a pastry cutter, a fork, or your fingers. Mixture is very heavy on the flour, but do your best to cut in the butter until the butter is pea-sized crumbs.

4. Stir in the raisins. Pour in the buttermilk/ egg mixture. Gently fold the dough together until dough it is too stiff to stir.

5. Pour crumbly dough onto a lightly floured work surface. With floured hands, work the dough into a ball as best you can,

then knead for about 30 seconds or until all the flour is moistened. If the dough is too sticky, add a little more flour.

6. Transfer the dough to the prepared skillet/pan. Using a very sharp knife or bread lame, score the dough with a slash or X about 1/2 inch deep. (“Score” = shallow cut.)

7. Bake until the bread is golden brown and center appears cooked through, about 45-55 minutes. Loosely tent the bread with aluminum foil if you notice heavy browning on top. For a more accurate test, the bread is done when an instant read thermometer reads the center of the loaf as 195°F.

flour tortillas

active time

20 minutes

total time

45 minutes equipment

large mixing bowl

cast iron comal ingredients

3 cup of flour

1 cup of warm water

1 tsp of baking powder

3 tsp of salt

1/8 cup of canola oil

from liam castillo

instructions

1. Mix all dry ingredients together in a large mixing bowl.

2. Pour half the oil into the dry ingredients bowl. Whisk in the oil.

3. Add the warm water. Knead the dough for 5 minutes.

4. Let it rest for 15 minutes, cover with damp paper towel.

5. After 15 min make 16 equal spherical pieces. Then roll out into 5 inch circles.

6. Meanwhile heat cast iron comal over high heat for 10 min until its very hot.

7. Cook tortilla until you see the dough bubble then flip and cook other side for another 1 min. ALL DONE!!!!!!

homemade applesauce

active time

20 minutes

total time

1 hour 20 minutes equipment

saucepan with lid

potato Masher ingredients

4 apples (doesn’t matter what kind)

1 tbsp of lemon juice

1/4 cup of water

1 tbsp of cinnamon

(No sugar needed!)

from teneya villanueva

instructions

1. Peel and chop apples into cubes (you don’t have to peel them if you don’t want to). Add water to the pan.

2. Put the chopped apples in the pan. Sprinkle the cinnamon on the apples. Mix all the ingredients together.

3. Put cover on. Turn on stove somewhere between low and medium.

4. Cook for 15-20 minutes. Keep checking the apples and stir frequently.

5. When the apples are soft from cooking smash them with potato masher and add lemon juice

6. It's done!

kugel

active time

20 minutes

total time

from natalie

samson

corn pudding

instructions

from lou petersen

1 hour 30 minutes, plus cooling

equipment

9x13 inch baking dish

large mixing bowl

ingredients

12 oz. extra-wide egg noodles

2 tsp kosher salt, plus more 1/2 cup (1 stick) unsalted butter, plus more for pan

8 large eggs

1/2 cup sugar

1 lb full-fat cottage cheese

1 lb full-fat sour cream

2 tsp vanilla extract

1 tsp ground cinnamon

1. Preheat oven to 350°. Cook egg noodles in a large pot of boiling salted water, stirring occasionally, until al dente, about 4–5 minutes. Drain, leaving a little bit of water clinging to the noodles.

3. Generously butter a 9x13” baking dish (we prefer glass for even heating, but metal is okay, too).

4. Cut 1 stick butter into a few big pieces and transfer to a small heatproof bowl. Microwave until butter is melted, about 1 minute. Let cool slightly.

5. Whisk eggs and sugar in a large bowl until sugar is dissolved and eggs are frothy, 1–2 minutes.

6. Add cottage cheese, sour cream, vanilla extract, ground cinnamon, and remaining 2 tsp. salt to egg mixture. Whisk vigorously to combine. Pour in melted butter and whisk again to combine.

7. Add noodles to bowl and toss to coat with a spoon or spatula. Transfer noodle mixture to prepared baking dish, tipping dish to evenly distribute. For a really crispy top, pull a few noodles to the surface so that they’re poking out over the sauce. Bake kugel, rotating pan halfway through, until custard has souffléed, top is browned, and noodles on the surface are crispy, 50–55 minutes. Let cool at least 20 minutes before slicing, and enjoy!!

active time

5 minutes

total time

50 minutes

equipment

9x13” baking dish

large mixing bowl

ingredients

2 cans of cream of corn

4 eggs lightly beaten

6 tbsp of sugar

1 tsp of salt

16 soda crackers crushed

4 tbsp of cream

A couple drops of vanilla extract

instructions

1. Mix together lightly

2. Bake in shallow dish 375°. 35-45 mins, depending on how deep the dish is.

steamed buns

active time

20 minutes

total time

5 hours 30 minutes

equipment

mixing bowl

frying pan ingredients

Starter:

2 tbsp active dry yeast

1/2 cup all-purpose flour

1/2 cup water

Dough:

3 cups all-purpose flour

1 cup water

Filling:

1 pound ground pork

4 scallions, chopped

3 tbsp cilantro, minced

3 inches fresh ginger, peeled and minced

1 tbsp soy sauce

1 tsp sesame oil

Sauce:

1/2 cup soy sauce

2 tsp sesame oil

2 tsp chili garlic sauce

instructions

from katie liu

1. To start dough, add starter ingredients in a small bowl. Stir together and let sit for 30 minutes until it foams.

2. Mix starter with other dough ingredients except flour. Stir well and then slowly start to add flour. Once all the flour is added, bring the dough together in a ball.

3. Turn dough out onto a floured surface and knead until the dough is very soft, about 10 minutes. If the dough is ever very sticky, knead in more flour.

4. Place dough in a lightly oiled bowl to rise until it triples, about 2.5-3 hours.

5. Meanwhile, make the sauce and filling. For the sauce, just mix together ingredients and chill until needed.

6. For the filling, mince scallions, ginger, and cilantro very fine. Then stir with other filling ingredients and set aside until needed.

7. To make dumplings, punch dough and then cut it into quarters. Working with one quarter at a time, stretch it out and flour it lightly. Then cut the dough into 12 pieces. It’s okay if they’re not perfectly even.

8. Working with one piece at a time, add about a tbsp of filling to the middle of the dough and then fold the ends up and over the filling. Twist the top of the dough so it sticks together.

9. Once you have 12 dumplings done, let them rest for 20-30 minutes before steaming them.

10. Add the dumplings to a bamboo steamer, leaving some space between each dumpling to prevent them from sticking together, and steam them over a pot or wok until they are cooked through, about 18 minutes. To make sure the dumplings don’t stick to the steamer, lightly oil the steamer or lay down some lettuce leaves in the bottom of the steaming racks.

11. Let the dumplings cool briefly when they come out of the steamer and then serve them immediately with the sauce.

Tip: As an optional filling, try diced ham and cheddar cheese. Serve with mustard.

guacamole

active time

10 minutes

total time

10 minutes

equipment

mixing bowl ingredients

2 large avocados

1/2 sweet chopped onion

3 spoons lemon or lime juice

2 serrano peppers

1 fresno pepper

1/2 bulb of garlic, crushed

1/2 spoon paprika

1/2 spoon salt

1/4 cup chopped cilantro

from hejyule bae-robinson

instructions

1. Combine and smash. Boom done.

2. Scoop out two large avocados into a bowl.

3. Chop the onion and put it into the bowl.

4. Squirt lemon or lime juice to your preference.

5. Chop serrano peppers and fresno pepper.

6. Add tsp of paprika powder and tsp of salt

7. Then mash everything together to create guacamole.

grilled cheese

active time

2 minutes

total time

5 minutes equipment pan ingredients bread butter cheese

instructions

from jahyoo pak

1. Put pan on low/medium heat.

2. Butter 2 pieces of bread and prepare with cheese (side with butter on outside).

3. When butter in pan melts and is sizzling, put the sandwich in the pan and cook both sides while flipping until golden brown.

brussels sprouts, sweet potato & onion

from karitas johannesdottir

active time

20 minutes

total time

50 minutes

equipment

baking sheet

large bowl

ingredients

1 lb brussels sprouts

1 sweet potato

1 red onion

fresh rosemary

olive oil

salt & pepper

garlic powder

instructions

1. Trim the brussels sprouts and cut them in half.

2. Peel sweet potato and cut into cubes with pieces approximately as large as halved brussels sprouts.

3. Cut red onion into small wedges and pull apart.

4. Remove rosemary needles from stems, chop finely, approximately three tablespoons.

5. In a large bowl, combine brussels sprouts, sweet potato, red onion and rosemary.

6. Drizzle generously with olive oil and season to taste with salt, pepper, and garlic powder.

7. Toss repeatedly and add olive oil to make sure vegetables are well covered. Take a large baking sheet drizzle with olive oil and take a brush to make sure the entire surface is coated.

8. Place brussels sprouts cut side down onto a baking sheet. Make sure sweet potato and onion are spaced out relatively evenly (if vegetables are bunched together they will cook and not roast well enough).

9. Put into a preheated oven at 400 degrees for 25-30 minutes(times will vary and depend on your oven and size of vegetable pieces), or until vegetables are tender and deeply browned.

10. If you want to add some heat you can add chili flakes to your liking when tossing the vegetables in the prep stage, or also add two teaspoons of honey for added sweetness.

chinese cold noodles

from owen zeng

active time

5 minutes

total time

10 minutes equipment small pot serving bowl ingredients

1 pound dry ramen noodles

2 English cucumbers

2 cloves minced garlic

1 tsp freshly grated ginger

1/2 tsp of salt

1/4 Chinese black vinegar or balsamic vinegar

1 tbsp of soy sauce

4 tbsp brown sugar

1/8 tsp Sichuan peppercorn powder

1 tbsp hot chili oil

1 tbsp sesame oil

instructions

1. Cook the noodles according to instructions on the bag.

2. Cool noodles down to room temp.

3. Julienne English cucumbers to matchsticks, in a separate bowl.

4. Mix the sauce ingredients together any way you like in another bowl.

5. Mix the cucumbers, sauce and noodles together.

6. Enjoy!

tomato scrambled eggs

active time 20 minutes

total time 20 minutes equipment mixing bowl frying pan ingredients eggs tomatoes oil

from andy huang

instructions

1. Peel the tomatoes and then cut them into small pieces and crack eggs into a bowl.

2. Stir eggs until the mixture is mostly yellow. Then, you pour some oil into a frying pan until it boils.

3. Then, you pour the eggs in and scramble them until they’re mostly fried. Then get them out of the frying pan and add the tomatoes.

4. After flipping them for 3-4 minutes, you add the eggs and flip them for another 5 minutes.

grandma’s “3-2-1” ribs

active time

30 minutes

total time

6 hours 45 minutes

equipment

barbecue*

meat thermometer

ingredients

baby back ribs

dry rub seasoning (make or buy)

honey brown sugar

apple juice

BBQ sauce

*(If you don’t have a BBQ that lets you set a temperature or you just don’t have a BBQ, you can also use an oven. It won’t have that smoked flavor, but it will still be tasty.)

from elias alvord

instructions Step 1: 3 hours

1. Start smoker set to 180 degrees

2. Season the ribs with dry rub - both sides or use ribs that are already seasoned with rub.

3. Put on the grill meat side up. Put a small bowl of apple juice in the corner to keep it moist

Step 2: 2 hours

1. Set the temperature at 225 degrees. Line a rimmed baking sheet with heavy duty aluminum foil. Pull the sides up to keep in the liquid from the meat and apple juice.

2. Take the ribs off the grip and put them on the foil. Sprinkle the top and bottom with brown sugar. Squeeze lots of honey over the brown sugar and brush to combine. Pour in some apple juice—about a cup. You can add other spice if you like.

3. Cover the ribs with more aluminum foil and seal shut - put back on BBQ or in the oven if vou prefer.

Step 3: (about 30 minutes to 1 hour)

1. Set temperature back to 180 degrees. Take ribs off the grill or out of the oven.

Open the top foil - careful of the steam!

2. Brush BBQ sauce on both sides of ribs. If you want to add more flavors/ingredients to BBQ sauce from the store it is fun. You can make it sweeter, spicier, more savory - whatever you like.

3. Put unwrapped ribs back on the grill for 15 minutes. This “sets” the BBQ sauce to make a nice glaze.

4. After 15 minutes - put another layer of BBQ sauce on the ribs. Check to be sure the ribs do not get overcooked or dry at this point. Use a meat thermometer and they are done at 190 degrees.

Note: Use your eyes, nose, ears, taste and hands (with tongs, knife or fork) to judge how done your ribs are. The times above are not always exact as everyone’s BBQ or oven are different.

Also, the size of the rib rack(s) used will vary a lot. Use your senses and trust your instincts. It’s ok to try and each time you make the ribs you will probably do something a bit different.

Important stuff:

1. ALWAYS wash your hands thoroughly when before, during and after handling meat or ingredients.

2. Cooking with fire is FUN but be very careful. Burns hurt and they last a while. Really important: pay attention when you open the foil around the ribs. Steam is hot and burns quickly. To help with this punch a hole in the top foil to release some of the steam - you won’t be using that piece again - and/or open the edge that is farthest away from you first. Pull it back toward you and it will help direct any steam away from your face.

3. Use a meat thermometer if you have one.

a. Ribs are done - ok to eat - at 150 degrees

b. Ribs are amazing at 190-200 degrees. The meat must get this hot to break down the collagen - connecting tissues - which is what makes the meat very tender and falling of the bone yummy.

4. If you have a parent who likes to BBQ, invite them to do this with you. Encourage them to get creative and make their own rub or BBQ sauce. Cooking together can be really good for parents, especially if you make it fun for them. Besides, they can be a big help when it comes to lifting pans, opening foil envelopes, and even washing dishes.

pizza dough stuffed peppers

active time

15 minutes

total time

1 hour 15 minutes

equipment

mixing bowl

whisk ingredients

1 cup wrist-temperature water

1 tsp active dry yeast

1 tbsp honey or sugar

1 tsp salt

2 to 3 cups flour

olive oil

instructions

1. Place the water in a medium-sized bowl. Sprinkle in the yeast, and stir in the honey or sugar until everything dissolves.

2. Use a whisk to stir in the salt and flour. When it gets too thick to whisk, mix with one floured hand. Knead in the bowl for about 5 minutes.

3. Brush a little oil over the dough, cover the bowl, and let rise in a warm place until doubled in bulk (about 1 hour).

4. Roll out dough for pizza.

from kate friese

from esme king-bailey instructions

active time

30 minutes

total time

1 hour 15 minutes

equipment

frying pan

oven-safe pan

ingredients

4 large green peppers

2 hot italian pork sausages

1/4 cup of rice

red, yellow, and orange peppers

1 large sweet onion

1 bulb of garlic

20-30 leaves of fresh basil

8 tomatoes

4 ovalini sized mozzarella

dried italian herbs

balsamic vinegar and olive oil

1. Make rice (a little dry) and set it aside. Cut off the top of the green peppers and scoop out the insides, making sure the top can still fit. Cut 4 big slices of tomato. Slice your mozzarella into medium slices.

2. Wash and set aside enough basil to put a few leaves on the bottom and top of the pepper. Chop up garlic and onion super fine. Chop up the colored peppers into small pieces. Chop up remaining tomatoes and basil into tiny pieces.

3. Add olive oil to a big pan. Squirt sausage meat out of cases. Cook it thoroughly, take pieces of meat out of the pan but leave the fat, add more oil if needed. Cook garlic and onions adding dry italian herbs. Add colored peppers and chopped tomatoes and drizzle a little bit of balsamic vinegar. Put the sausage back in then the cooked rice and mix.

4. Add olive oil to oven ready pan. Add green peppers and stand them upright. Add balsamic vinegar, a couple basil leaves, some mozzarella cheese and the pan mix in each pepper almost to the top. Add remaining basil, cheese, and a tomato slice on each one then put the green pepper caps back on. Pack the remaining mix around the peppers. Drizzle olive oil and balsamic vinegar over everything.

5. Turn the oven to 325 and put peppers in it usually takes 20 min or so.

from neel saha

indian chicken curry

active time

20 minutes

total time

30 minutes equipment large pot ring mold

ingredients

1/2 cup finely chopped onions

1/2 cup finely chopped celery

1/4 cup fat

1/3 cup flour

2 cups chicken stock

1 cup tomato juice

1/2 tsp worcestershire sauce

1 tsp curry powder

4 cups diced, cooked chicken

4 cups hot cooked rice

Salt and pepper to taste

family spaghetti sauce

instructions

1. Lightly brown onion, and celery in hot fat, add flour and blend.

2. Add stock and cook until thick, stirring constantly. Add tomato juice, worcestershire sauce, seasonings, and chicken.

3. Heat thoroughly. Serve over cooked rice, or make ring mold of rice, and fill the center with curry mixture.

active time

20 minutes

total time 50 minutes

from miles shahine instructions

1. Put oil and butter in sauce pan and melt, mix.

2. Chop onions fine and saute until soft. Add salt and pepper while mixing.

3. Add garlic (5-6 big cloves minced) and stir (don’t let it get brown or burn).

4. Add Meat – 2 lbs lean meat, mix, break up, brown it.

ingredients

1 tbsp oil and 1 tbsp butter

onions 1 large chopped fine

garlic - 5-6 cloves

2 lbs ground meat

1 tbsp Worcestershire sauce

tomato paste 1/2 of a tube

1/4 cup Red wine

20-24 oz marinara sauce (Raos)

1 tsp oregano

bay leaves 2

1 tsp rosemary

1 tsp basil

1 tsp parsley

1 tsp thyme

salt pepper to taste.

5. Add Worcestershire sauce, tomato sauce and tomato paste. Add the Red wine and spices and simmer for 30 mins (or a few hours).

6. Serve with pasta and parmesan cheese. Enjoy!!

spaghetti bolognese

active time

20 minutes

total time

2 hours equipment

6-8 qt saucepan

medium pot

ingredients

1/4 cup extra virgin olive oil

2 medium onions finely chopped

4 celery stalks finely chopped

2 carrots peeled and finely chopped

garlic cloves, sliced

1 pound ground of veal

1 ground pound of pork

1/4 pound pancetta or slab bacon, ground

1 can tomato paste

1 cup of milk

1 cup dry white wine

1 tsp fresh thyme leaves

Kosher salt and freshly ground black pepper to taste

1/2 recipes basic pasta dough

Parmigiano reggiano for serving

from colin mcnichols

instructions

1. In a 6-8-squart, heavy bottomed saucepan, heat the olive oil over medium heat.

2. Add the onions, celery, carrots, and garlic and cook until soft, 5 minutes. Season with salt and pepper. Add garlic and cook until fragrant, 1 minute more.

3. Add ground beef. Break meat up with a wooden spoon and cook until no longer pink. Drain grease. Return pot over medium heat and season with salt and pepper. Add tomato paste and stir until meat and vegetables are well coated. Add wine and cook until almost completely reduced, about 2 minutes.

4. Add crushed tomatoes, then pour water into can and swirl water around the can to catch the extra tomato juice. Pour into pot along with oregano and red pepper flakes. Season with more salt and pepper. Bring sauce to a boil, then reduce heat and let simmer for 1 hour.

5. Add milk, then return to a simmer and continue simmering for 30 more minutes. Add more salt and pepper as needed.

6. In a medium pot of boiling salted water, cook pasta according to package directions to al dente. Drain.

grilled meat

active time

20 minutes

ham, arugula, and mascarpone pasta

from alexandre vigneault

active time

20 minutes

total time

45 minutes equipment

large, heavy skillet (preferably cast-iron or stainless steel)

ingredients

1lb of short pasta (penne)

2 to 3 tbsp of butter

7 ounces of diced ham

3 cups of arugula, coarsely chopped

1 cup of mascarpone

grated parmesan cheese

salt and pepper

instructions

1. Cook pasta in boiling water as per the instructions on the box.

2. Meanwhile, in a large skillet, melt butter on medium heat. Cook ham and arugula until the ham is warm and aragula has softened a little bit.

3. Remove from heat and add mascarpone. Add salt and pepper.

4. Drain pasta and add the pasta to the ham/mascarpone sauce.

5. Add parmesan and black pepper to taste. Serve immediately.

total time

1 hour equipment metal skewer

grill and charcoal ingredients

ground beef

1 onion

Spices

salt and pepper

from kiarash moussavi

instructions

1. Grind the beef twice. TWICE, so it will stay on the skewer.

2. Slice the onions into fine bits, and drain the water.

3. Mix the beef with the onions and season with salt and pepper, along with spices you would like. Divide the beef into 150 gram bits.

4. Put the beef to the skewer, and spread it out so it takes most of the space. Make notches every half inch, repeat until all the beef is used.

5. Make a quick fire with coal of your choice, and put the skewers on the grill. Once the fire rises a bit, move the skewers around the fire until they have developed a bit of crust.

6, Once finished, put the skewers on a plate, and top it with a flatbread. Press on the flatbread, and pull out the skewers.

coco’s brisket

active time

30 minutes

total time

3 hours 45 minutes

equipment roasting pan ingredients

one 5 lb brisket

1.5 quart beef stock

2 sweet onions

1/4 cup brown sugar

2 bay leaves

Kosher salt

black pepper

1 tsp cinnamon

1 tsp smoked paprika

1 tsp paprika

1 tsp cayenne

6 cloves garlic

2 lbs yellow potatoes

6 large carrots

instructions

from sam finch

1. Preheat the oven to 325°. Season both sides of the brisket with salt and pepper.

2. Place a roasting pan across two burners on medium-high. Heat 3 tbsps of oil in the pan. Add brisket; sear until browned. Transfer to a plate.

3. Reduce heat to medium. Add onion and garlic to pan; cook, stirring often, until onion is soft.

4. Stir in 1 cup of beef stock and cook, scraping any browned bits from the bottom of the pan.

5. Add remaining stock, spices and bay leaves, and bring to a boil. Add the brisket to the pan, and cover with aluminum foil.

6. Transfer to oven, and cook until meat is very tender - two or more hours. Add more stock if needed to keep meat half-covered in liquid.

7. Flip meat over. Cover, and roast for 30 minutes more.

8. Add remaining vegetables to brisket, cover, and roast until meat and vegetables are tender.

9 Transfer vegetables to a platter and meat to a cutting board, reserving pan sauce. Tent meat with foil; let rest.

10. Let sauce stand in pan for 15 minutes, then skim fat from the top. Place pan

across two burners over medium-high heat; cook until sauce is reduced to gravy.

11. Always slice brisket against the grain. Cut thin slices and arrange them on a platter with the vegetables.

12. Season with pepper, and drizzle with some sauce. Serve immediately with the remaining sauce.

active time

10 minutes

total time

15 minutes equipment

frying pan

ingredients

ssparagus

honey scallops

thyme

soy sauce

salt pepper

shin ramen

from calen dean

scallops with honey and asparagus

instructions

1. Trim the asparagus and cut into pieces.

2. Heat the honey in a frying pan. Sear the scallops and asparagus for three minutes per side in the foaming honey. Add the thyme and soy sauce.

3. Cook for three minutes, stirring continuously, season with salt and pepper, and serve.

active time

5 minutes

total time

10 minutes

equipment

small pot

ingredients

shin black ramen packet

1 egg

green onions

from jack smith

instructions

1. Open packet and drop seasoning packet into boiling water.

2. Once the seasoning packets are dispersed enough drop noodles into the pot set timer for 2 minutes and wait.

3. Once that timer’s up drop an egg in, cover it with noodles and let sit for 2 ½ more minutes.

4. Finally just take off heat and chop some green onions to add.

my great uncle's fancy pasta

active time

20 minutes

total time

30 minutes equipment

large pot

large frying pan

ingredients

2 Italian sausages

1 box of spaghetti

2 to 3 cloves of diced garlic

quarter of small onion

3 to 5 ounces of white wine

1 cup of cherry tomatoes cut in halves

1 tbsp of basil or fresh basil to taste

1 tsp of oregano or fresh oregano to taste

1 tsp of parsley or fresh parsley to taste

1 handful of spinach

3 to 4 tbsp of feta cheese crumbles

12 ounce jar of artichokes

from caleb thompson

instructions

1. Cook pasta per directions.

2. Saute meat in small amount of olive oil. Add several slices of onion. Add 3 to 5 ounces of white wine. Simmer wine on medium high about two to three minutes.

3. Add 1 cup of cherry tomatoes cut in halves. Add basil. Add oregano and 1 tsp of parsley. Add artichokes and liquid into mixture.

4. Simmer for 3 of 4 minutes make sure it reaches hot temperature. Add spinach and cook but don’t overcook.

5. Add feta cheese crumbles after before of after combining cheese and pasta in large pan, over low heat.

cup of noodles

from ellen belknap instructions

1. Go to the store and buy cup o’ noodles, then add hot water and wait for three minutes. Very quick and easy so if you’re broke in college you can at least not starve.

yassa

active time

20 minutes

total time

1 hour 15 minutes

equipment large pot

frying pan ingredients onions

chicken breast rice

garlic

red pepper/black pepper

lemon juice

salt mustard vinegar

vegetable oil

from bouba cisse

bacon pasta

instructions

1. Clean Chicken breast & put in bowl. Cut onions and put in bowl (Not the same onions you will blend)

2. Blend Garlic, red and black pepper, and onions (This is marinade). Put marinade in the bowl with chicken and onions.

3. Add Mustard, Vinegar, and Lemon Juice then mix. Set aside for a minimum of 30 minutes. Cook rice on the side.

4. Put oil in a pot and preheat to medium-high temperature (8 if you use numbers on a stove).

5. Put chicken in and fry until brown then put on the side. Add onions into pot until it also turns brown.

6. Once onions turn brown add chicken and add a cup of water. Then lower heat to medium (5 if you use numbers on a stove. Let it cook until onions soften.

7. Turn off heat and let it cool. Serve with rice. (and olives if you want)

active time

15 minutes

total time

30 minutes equipment large pot

frying pan ingredients

1 package good quality bacon

1 package of spaghetti style pasta

3 peeled garlic cloves

2 eggs

1/2 to 3/4 cups parmesan cheese

black pepper to taste.

from abe schaible

instructions

1. Boil water for spaghetti and cut bacon into 1 inch pieces.

2. While pasta is cooking add chopped bacon into a frying pan and cook with garlic cloves for flavor.

3. In a large bowl crack eggs and whisk add black pepper set aside.

4. When pasta is al dente strain, add to the bowl of eggs.

5. Stir to cook the eggs.

6. Add cooked bacon and parmesan cheese and stir together

7. You can remove the garlic cloves or leave in if you like a stronger flavor

avocado toast

active time

5 minutes

total time

10 minutes

equipment

small bowl ingredients

1 avocado

1 lime

salt

pepper

white rustic bread

butter

instructions

from ryan eglit

1. Cut Avocado in half then put it in bowl.

2. Smash up the avocado to create a guacamole type texture.

3. Cut up one lime and squeeze it in the bowl with the avocado. Next add salt. Then the avocado part in done!

4. You then toast the bread. Next you add butter to the bread. Finally you add the avocado on top with more salt and pepper!

turkey sandwich

active time

5 minutes

total time

5 minutes

equipment

plate

ingredients

2 slices of bread

good amount of lettuce

mustard

turkey slices

sliced cheese, any type

from smaranda sharpe

instructions

1. Place one slice of bread down and put the turkey on the cheese slices on top.

2. Place the other slice of bread also down and add some mustard and lettuce.

3. Slap them together.

beef stew

active time

25 minutes

total time

2 hours 30 minutes

equipment

large Dutch oven, such as a Les Creuset

ingredients

1 tbsp good olive oil

8 ounces good bacon, diced

2 1/2 pounds beef chuck, cut into 1-inch cubes

Kosher salt

freshly ground black pepper

1 pound carrots, sliced diagonally into 1-inch chunks

2 yellow onions, sliced

2 tsp chopped garlic (2 cloves)

1/2 cup Cognac or good brandy

1 (750-ml) bottle good dry red wine, such as Burgundy

2 to 2 1/2 cups canned beef broth

1 tbsp tomato paste

1 tsp fresh thyme leaves

4 tbsp (1/2 stick) unsalted butter, at room temperature, divided

3 tbsp all-purpose flour

1 pound frozen small whole onions

1 pound mushrooms, stems discarded, caps thickly sliced

from lothar ederer

pierced with a fork. Remove from the oven and place on top of the stove.

7. Combine 2 tbsps of the butter and the flour with a fork and stir into the stew. Add the frozen onions.

instructions

1. Preheat the oven to 250 degrees.

2. Heat the olive oil in Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

3. Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

4. Toss the carrots, onions, 1 tbsp of salt, and 2 tsps of pepper into the fat in the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute.

5. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with any juices that have accumulated on the plate. Add the wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme.

6.Bring to a boil, cover the pot with a tight-fitting lid, and place it in the oven for about 1 hour 15 minutes, or until the meat and vegetables are very tender when

8. In a medium pan, sauté the mushrooms in the remaining 2 tbsps of butter over medium heat for 10 minutes, or until lightly browned, and then add to the stew. Bring the stew to a boil, then lower the heat and simmer uncovered for 15 minutes. Season to taste.

9. Rub each slice of bread on one side with garlic and either serve on the side, or spoon the stew over the bread. Sprinkle with parsley.

tomato pasta

from kai schowengerdt-kuzmany

active time

20 minutes

total time

1 hour 20 minutes

equipment

immersion blender

4 quart pot

ingredients

28 oz organic whole peeled tomatoes

5 tbsp of extra virgin olive oil

one pinch of oregano

half an onion

sea salt to taste

one 16 oz box of pasta

freshly grated parmesan cheese to taste

instructions

1. Puree can of tomatoes with immersion blender.

2. Heat olive oil in a 5.5 quart pot over medium heat. Add oregano and halved onion to the pot until oregano becomes fragrant. Add pureed tomatoes and salt to pot. Let simmer uncovered for 45-60 minutes.

3. Boil salted water in a 4 quart pot. Add pasta and cook until al dente. Fill 1 cup with starchy water from the pot.

4. Remove onion half from tomato sauce. Add pasta and a splash of starchy water to tomato sauce. Increase heat to high

5. Stir pasta and sauce vigorously to coat pasta and form an emulsion, adding more starchy water if the sauce gets too thick

6. Serve immediately with grated parmesan.

arepas con queso

active time

10 minutes

total time

30 minutes

equipment

large bowl

frying pan

ingredients

harina pan

water

pinch of salt

cheese

from lucian singer

instructions

1. In a large bowl combine 2 cups of water and 2 cups of Harina Pan. Add a pinch salt.

2. Mix together with hands until it is semi firm goop. Then cook on medium heat on the stove until light brown. Then cut in half and slide in a slice of cheese.

khatchapuri

active time

25 minutes

total time

45 minutes

equipment

frying pan

ingredients

2 eggs

1 cup sour cream

1 lb feta cheese

1 tsp baking soda

flour

salt cooking oil

from ben foltz

doro wat

instructions

1. Mix eggs, sour cream, and a pinch of salt.

2. Add flour 2 tbsp at a time until dough is kneadable.

3. Knead 1 tbsp of flour into dough at a time until dough is soft and only a little sticky.

4. Form a log and cut into six pieces.

5. Roll into balls and then refrigerate in bowl for 20 minutes. Crumble feta cheese.

6. Once the dough is finished being refrigerated, roll one ball into the size of a medium dinner plate.

7. Stuff with one handful of feta cheese and gather dough so it forms a pocket. Pinch closed.

8. Roll out the pocket until it’s 1/3-1/2 inch thick and around the size of a medium dinner plate. Repeat for the other balls.

9. Heat up oil in a pan. Fry one khatchapuri at a time, until lightly browned, check with a fork and flip. Once it is ready stack on a plate with butter.

active time

20 minutes

total time

50 minutes

equipment

food processor

large pan

ingredients

onion

garlic ginger

pepper

berbere (Ethiopian spice)

niter kibbeh (butter and herbs) chicken (optional)

from kirubel daniel

instructions

1. Wash the chicken well then put it in water and lemon keep it on the side.

2. Peel onions and put it in a food processor. Then you put in a large pan and you let it sit and simmer for a little now is the time to add some spices.

4. After the onions seasoned with spices you mashup garlic and ginger and put it in.

5. After it’s cooked well you put kibbeh in the onions you may also add some more berbere you should add some salt.

6. Stir it well and put the chicken in and mix it well. While you are mixing it add some lukewarm water.

7. Stir it for around 30 mins.

8. At the end add some hard boiled eggs and don’t cut it. Enjoy!

curry from gia gould instructions

steak

active time

15 minutes

total time

30 minutes

equipment

wok

rice cooker

ingredients

1 can coconut milk (not the light version, and not pre-emulsified)

1 large, ripe tomato, chopped

1 clove garlic, minced

1/2 bell pepper, cut into matchstick pieces

1 1/2 tbsp red Thai curry paste

1 tsp curry powder

2 tbsp brown sugar (or more to taste)

2 tbsp soy sauce (or more to taste)

2 cups broccoli florets

1 can chickpeas, drained and rinsed

juice of 1 lime (or more to taste)

3 tbsp. chopped fresh basil

warm, cooked rice (jasmine rice is deli cious, but any rice works)

1. Open can of coconut milk with a can opener and skim the thick, white coconut fat off the top and put into a wok.

2. Heat pan over medium-high heat until coconut oil is melted and hot, then stir in tomato, garlic, and red pepper until softened and tomato is breaking down a bit—about 4 minutes. Stir in curry paste and curry powder and saute for a couple of minutes until fragrant.

3. Stir in the remaining coconut milk, brown sugar, and soy sauce, and bring to a simmer. Add broccoli florets and stir in chickpeas. Simmer for 5-7 minutes, just until broccoli is cooked through.

4. Add lime juice and fresh basil and taste. Add a bit more soy sauce (for saltiness), lime juice, or brown sugar as needed. Serve over warm rice.

active time

5 minutes

total time

20 minutes

equipment

grill ingredients

PCC ribeye steak 8oz lawry's seasoning salt

salt

pepper

from deven shah

instructions

1. Season the steak.

2. Grill it to medium rare.

turkey chili

active time

20 minutes

total time

45 minutes equipment

large pot or Dutch oven ingredients

3 tbsp olive oil

1 large white onion, diced

1 (28-oz) can whole peeled tomatoes salt

2 tbsp chili powder

1 pound ground turkey

1 (7-ounce) can chipotle peppers in adobo sauce

shredded extra-sharp cheddar, sour cream and whole cilantro leaves, for serving (optional)

from eli hollister

instructions

1. In a large pot or Dutch oven, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally with a wooden spoon, until translucent and starting to brown at the edges, 5 to 7 minutes.

2. Use a fork to fish the tomatoes out of the can and add them to the pot, leaving behind the juice for now. Season with salt and cook the tomatoes, breaking them up with the wooden spoon and stirring occasionally, until jammy and their liquid has reduced significantly, 5 to 7 minutes.

3. Stir in the chili powder and cook until fragrant, just a few seconds. Add the ground turkey, season with salt and stir to combine, breaking up the meat with the spoon. (Don’t worry about browning or cooking it through here, as it will do so when it simmers.) Stir in the reserved liquid from the tomato can.

4. Rather than browning the meat first, which doesn’t do much for lean ground turkey and can actually make it tough, this recipe prioritizes cooking down the vegetables first. Onions and canned tomatoes fried in olive oil provide an umami-rich flavor base for turkey’s blank canvas, and the adobo sauce from canned chipotle peppers does a lot of this dish’s heavy lifting. Optional toppings like shredded cheese and sour cream help cool down the spice. One of the best ways to enjoy this simple

but powerful chili is over French fries with melted cheese, or tossed with some cooked spaghetti. It’s so great on its own, as well.

5. Use the fork to fish out as many chipotle peppers from the can as you would like, starting with two or three, and add to the pot, breaking them up with the wooden spoon, along with all of the adobo sauce. The more peppers you use, the spicier your final chili will be; if you like spice, just add the entire can. (Store any peppers you don’t use in an airtight container in the refrigerator for up to a week and in the freezer for up to 2 months.)

6. Fill the empty chipotle can with cold tap water, swish it around and add to the pot. Stir to combine.

7. Bring the chili to a simmer over medium-high heat — you should see occasional small bubbles breaking the surface of the mixture— then cover the pot and reduce the heat to continue simmering over medium-low, stirring occasionally, until the liquid has reduced and the tomatoes have broken down, about 20 minutes. The chili should look thick and shiny, but not too thick that you couldn’t ladle it into a bowl. (If it's too watery, then simmer with the lid off for another 5 minutes, stirring occasionally.) Taste and add more salt if desired. Serve with cheese, sour cream and cilantro, if using.

pasta sauce

active time

10 minutes

total time 30 minutes equipment saucepan

ingredients tomatoes zucchini carrot ground beef

from justin chen

instructions

1. Crush the tomatoes

2. Pour into pan. Then cook the meat in the pan and add all of your chopped veggies.

3. Let them cook and then mix.

one pot

active time 10 minutes

total time

45 minutes equipment hand blender large pot ingredients olive oil

diced onions

diced garlic (more like shredded)

1 can of San Marzano tomatoes (28 oz)

1 can of organic tomato sauce (15 oz)

pinch of ground pepper

1 tsp of garlic powder

1 tbsp of Italian seasoning

1 tsp of salt

from jaya shah

entrées • 84

instructions

1. First put the pot on the stove and set the temperature to Medium.

2. Add just a little under covering the bottom pot with Olive Oil. Next add the diced onions and stir.

3. Then add the shredded garlic and mix for a bit (couple minutes). Then add the tomato sauces slowly.

4. Right after the tomatoes you're going to add the salt, garlic powder, pinch of pepper, and italian seasoning. Cook for 5 minutes (keep the san marzano can)

5. Take the hand blender and blend the tomatoes until it had turned into sauce. After blending let it cook for another 5 minutes.

6. Pour the noodles into the pot. Fill the san marzano can with water and poor into the pot. Let it cook for 15 minutes, stirring occasionally to prevent burning.

7. And Voila!

grilled chicken + mozzarella pasta

from sabina westhagen

active time

10 minutes

total time

45 minutes equipment grill large pot

ingredients

coarse salt and ground pepper vegetable oil, for grates

1 1/2 pounds chicken cutlets

8 ounces medium pasta shells

1 pint cherry tomatoes, halved

4 ounces fresh mozzarella cheese, cut into 1/4 inch cubes

1/2 cup fresh parsley, chopped

1/4 cup grated parmesan cheese

2 tbsp butter

shin ramyun

active time

1 minute

total time

instructions

from claire sawada raece

instructions

1. Bring a large pot of salted water to a boil for pasta. Meanwhile, heat grill to medium; lightly oil grates with vegetable oil.

2. Season chicken with salt and pepper. Grill chicken until cooked through, 2 to 3 minutes per side. Remove from grill, and cut into thin strips, halving if long.

3. Cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta, and return to pot.

4. Add chicken, tomatoes, mozzarella, parsley, parmesan, and butter. Toss to combine. Add reserved pasta water a little at a time to create a sauce that coats shells (you may not need all water). Serve with more parmesan.

5 minutes equipment saucepan

ingredients

2 1/3 cups of water

shin ramyun noodle packet (soup base, garnish, noodles)

1. Boil water. Add noodles, soup base, and garnish mix.

2. Cook noodles for 4-5 minutes, stirring occasionally.

3. Remove from heat and serve.

taiwanese ribs

active time

20 minutes

total time

1 hour 30 minutes

equipment pan with lid

ingredients

1 1/2 pounds pork ribs

1/4 cup Shaoxing wine

1/4 cup Chinese black vinegar

3/4 cups cane sugar

1 cup light soy sauce

1 1/4 cups water

instructions

from avery mai-loi

chicken with orzo

from claire pollock

1. Select meaty ribs that are cut into 1.5” to 2” long pieces.

2. Preheat a pan until it starts to smoke lightly. Add 2 tbsps oil, along with the ginger slices. Over medium heat, fry the ginger for 1 minute. Add the ribs, turn up the heat to high, and take a few minutes to brown both sides.

3. Turn down the heat, and add in Shaoxing wine, Chinese black vinegar, cane sugar, light soy sauce, and water. Stir and mix everything well. Turn up the heat to bring it to a boil.

4. Once boiling, cover and reduce the heat to medium/low. Simmer for 25 minutes or 20 minutes depending on how meaty the ribs are. Halfway through the process, check to make sure the liquid is not drying up. If so, reduce the heat further and add in a little more water.

5. After 25 minutes of simmering, remove the lid. There should be quite a bit of liquid left. Time to turn up the heat to reduce the sauce and make the ribs glisten. With the heat on high, continuously stir and toss the ribs. This process takes only a couple of minutes. Reduce the liquid until there is 1/4 cup left and the ribs are gleaming with sauce! Serve immediately.

active time

20 minutes

total time

45 minutes equipment

large, heavy skillet (preferably cast-iron or stainless steel)

ingredients

4 bone-in, skin-on chicken thighs (about 2 pounds), patted dry 1 1/2 tsp kosher salt

1/2 tsp black pepper

2 tbsp extra-virgin olive oil

2 tbsp unsalted butter

1 lemon, thinly sliced and seeds removed

12 oz broccoli florets, cut into smaller pieces if larger (about 4 cups)

8 oz dried orzo (about 1 1/4 cups)

1 tsp fresh thyme leaves

2 garlic cloves, minced

1/2 cup dry white wine

2 cups low-sodium chicken broth

instructions

1. Season chicken thighs on both sides with 1 tsp salt and 1/2 tsp pepper. In a skillet, heat olive oil over medium-high. Cook the chicken, skin-side down, until golden brown, about 7 minutes. Flip and cook until golden on the other side, about 5 minutes more. Transfer chicken to a plate.

2. Decrease heat to medium, add butter and lemon slices, and cook until the lemons release their juices and start to brown, 1 to 2 minutes. Transfer to the plate with the chicken.

3. Add broccoli, orzo, thyme, garlic, and remaining salt and stir to coat. Cook until the orzo is lightly toasted and the broccoli is bright green, about 5 minutes.

4. Deglaze with wine and cook until the liquid is mostly absorbed, 1 to 2 minutes.

5. Add broth and lemon slices, then add the chicken, skin-side up, along with any liquid from the plate. Cover and continue cooking until the orzo is tender, most of the liquid is absorbed, and the chicken is cooked through, 13 to 15 minutes.

6. If you want to add a little crunch to the dish, uncover and continue to cook until crisp on the bottom. Serve warm.

ramen

active time

25 minutes

total time

1 hour equipment large oven-safe skillet

large pot ingredients

from kylee joh

Step 3: Making the soft-boiled eggs

Step 4: Assemble the ramen bowls

2 chicken breasts (boneless, skin on)

salt and pepper (for seasoning)

1 tbsp unsalted butter

2 tsp sesame oil

2 tsp ginger (minced)

1 tbsp garlic (minced)

3 tbsp soy sauce (low sodium is ok too)

2 tbsp mirin

4 cups chicken stock

1/2 cup fresh shiitake mushrooms

1 1/2 tsp sea salt (less is fine too)

2 eggs

1/2 cup scallions (sliced)

2 (3 oz) packs of ramen noodles

optional garnishing: chili slices or jalapeño

instructions

Step 1: Cooking the chicken

1. Preheat the oven to 375 F, then season the chicken with salt and pepper.

2. Melt the butter in skillet over medium heat, then add the chicken, skin side down, and cook until the skin is golden brown and releases easily from the pan (usually it takes around 5-7 minutes). Flip the chicken over and cook for another 4-5 minutes until golden brown.

3. Transfer the skillet to the oven and roast for 15-20 minutes (personally I like 17 minutes), until the chicken is cooked through.

4. Remove from the oven, then transfer the chicken to a plate and cover with foil until ready to serve.

Step 2: Making the ramen broth

5. Heat the sesame oil in a large pot over medium heat until simmering. Add the garlic and ginger, and cook for a few minutes until soft. Add the soy sauce and mirin, then stir. Cook for around another minute.

6. Add the chicken stock, cover, and bring to a boil. Remove the lid and let simmer (uncovered) for around 5 minutes.

7. Then add the mushrooms and simmer gently for around another 10 minutes, and then season with salt.

8. Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs (should be cold) into the boiling water, and let them sit for around 7-8 minutes. (I prefer 7 minutes – it gives a slightly runny yolk)

9. Meanwhile, fill a large bowl with ice water, and when the 7-8 minutes finishes, transfer the eggs to the ice bath to stop the cooking process. Wait about 5 minutes, or until cool enough to handle, then peel the shell and cut in half. Set aside until ready to serve.

10, Meanwhile, chop the scallions. Slice the chicken into thin pieces. Set aside.

11. When the eggs finish cooking, add the ramen noodles to the boiling water. Cook for 2-4 minutes until soft, then divide the noodles into two-four bowls.

12. Add the ramen broth and the sliced chicken. Top with the soft boiled egg and fresh scallions :)

enchiladas

active time

30 minutes

fried egg bread

from naomi kalepo

active time

10 minutes

total time

15 minutes equipment

frying pan spatula

ingredients egg butter pepper shaker bread (any kind, I use potato bread) cookie cutter (doesn't matter what shape, make sure its not bigger that the whole slice of bread)

salt shaker

instructions

1. Use cookie cutter of your choice and cut out middle of bread. It doesn't matter what you do with the stuff from the middle of the bread, you wont need it. Set prepared bread aside.

2. Put pan on oven and preheat to highest top setting. Slice half inch of butter and place on pan. Move pan around until butter becomes liquid.

3. Place bread on pan. Carefully crack egg into bread hole shape. Wait a couple minutes and then use spatula to flip bread. Do this on both sides until desired friedness

4. Place on plate and dig in!

total time

1 hour 10 minutes

equipment

large saucepan

baking dishes

ingredients

27.5 oz of potatoes

2 cans of black beans

27 oz of ground meat

garlic powder (granulated garlic)

ghili powder

gumin

3 cups chicken stock

1/4 cup flour

3/4 cup butter

cheese

1 tsp salt

from max nichols

instructions

1. Preheat oven to 400. Dice potatoes into small 1/2 cm cubes. Add potatoes into boiling water.

2. Turn a large saucepan to medium high. Melt butter into the saucepan. Add flour and mix until roux forms. Add chicken stock, 3 1/2 tbsp of cumin and 3 1/2 cups of chili powder.

4. Mix until thick with no lumps, make sure it sticks to the back of the spoon. Add 1 1/2 tsp of salt and pepper to taste. Add 3 cups of water.

5. Drain potatoes. Add a dash of olive oil and the meat. Open and drain the canned black beans. When meat is browned, add potatoes and black beans.

7. Add in 1 tbsp of cumin and chili powder. Add in 1 tsp of garlic powder. Mix to combine everything.

8. Add a scoop of sauce onto the baking dish. Take one tortilla, place meat in the middle, roll it into a thin burrito shape, and place it in. Repeat this with any more baking dishes.

25. Put 1/2 of the sauce in each pan when full with enchiladas, and use a spatula to spread and get in between the enchiladas. Add cheese and bake covered with tin foil for 25 mins in oven.

28. Serve and enjoy! Hot sauce optional.

spaghetti carbonara

active time

20 minutes

total time

30 minutes

equipment

frying pan

large pot

ingredients

1 lb bacon

1/2 cup finely chopped onion

1 cup frozen peas

freshly grated parmesan cheese

salt and ground black pepper

1 lb spaghetti olive oil

2 eggs

light cream (optional)

sukiyaki

from henry moore

instructions

1. Slice bacon crosswise and saute until crisp. Pour off all but 3 tbsp drippings. Add the onion and peas and cook until the vegetables are tender. Set aside.

2. Cook the spaghetti. Drain and put back in the pot. Keep warm. Break the eggs into spaghetti and sprinkle moderately with cheese, salt and pepper.

3. Reheat bacon and vegetable mixture and pour over the spaghetti. Reheat and serve garnished with additional cheese.

active time

25 minutes

total time

45 minutes

equipment

large oven-safe skillet

large pot ingredients

3/4 cup tamari/soy sauce

1/2 cup mirin/red Wine

1 cup beef soup stock (mix and add more to taste)

2 tbsp oil

1.5 pound thinly sliced beef meat

2 medium onions, sliced

12+ shiitake mushrooms, sliced

1 cup sliced bamboo shoots

2 stalks celery, sliced

2 cups mung bean sprouts

8+ ounces shirataki noodles

2 cube tofu, cut into 1-inch pieces

Optional:

1 block enoki mushrooms

1 bunch negi (Japanese green onions), cut into 2-inch lengths

2 leaves Napa cabbage, sliced

from hiromi akidau

instructions

1. Mix tamari/soy sauce, stock, and mirin/ red wine together in a bowl.

2. Heat an electric skillet to 375 degrees F. Add oil to the skillet and heat. Brown meat in the oil. Remove the meat from skillet when well browned.

3. Pour sauce in skillet. Add vegetables, starting with the ones that take longer to cook. Cook until tender, stirring occasionally.

4. Add shirataki, trimming noodles, as they are often quite long.

5. Mix the meat back in. Mix in Tofu.

6. Bring to a boil and cook for 2 minutes. Uncover and turn all ingredients while cooking 2 minutes more.

7. Serve with rice.

from alexander don

highwayman soup

active time

15 minutes

total time

30 minutes equipment

medium pot

ladle

ingredients

10 oz of water

some sort of soup base to taste

2 stalks of celery

half an onion

cheese of choice to taste

salt to taste

optional:

2 small sausages of choice

1 potato

shiro wot

active time

25 minutes

from bilal juneidi

entrées

instructions

1. Put the pot on the stove and add the water to the pot then put the stove to ‘medium’.

2. Add soup base. While the soup is boiling cut veggies and sausages into semi-small chunks, except the onion. Cut the onion smaller.

3. Put the veggies in the soup then wait for about 2 minutes.

4. Taste the soup. Add salt if needed. Let cook and stir constantly and rip up the cheese and add that too.

5. Well when you think all the flavors have soaked in it’s ready to serve. Place in bowls.

6. The most important part-EAT

total time

45 minutes equipment

large oven-safe skillet

large pot ingredients

1 red onion

vegetable oil

garlic

tomato

cumin powder

chickpea flour

berbere powder

garlic powder

ground cardamom

water

jalapeño

instructions

1. Chop the onion and put in a pot. Cook the onion ‘till it’s brown. Add oil and minced garlic to the pot. Then, add tomato puree to the mix. Continue to cook until all moisture is released.

2. Mix cumin powder, chickpea flour, berbere powder, garlic powder, and ground cardamom with water and whisk in the mixture. Let the mixture cook in the sauce for a few minutes. Let it absorb the flavor of the sauce. It will start to thicken/dry out.

3. Proceed to add water, shiro flour/cumin powder, chickpea flour, berbere powder, garlic powder, and ground cardamom. It will thicken as it cooks.

4. Cover the pot partially, let it simmer, and check it to make sure it doesn’t overflow. Look out for lumps when you’re cooking this. When it’s done, a optional choice is a chopped jalapeño.

enchiladas verdes

from penelope montufar

active time

20 minutes

total time

45 minutes equipment blender

9x13 casserole dish

ingredients

1 1/2 lb fresh tomatillos, husks removed and cut into 2-inch pieces

1/2 white onion, peeled and cut into 8 pieces

2 serrano chilis, split into half lengthwise

1 tbsp olive oil

2 garlic cloves

1 1/4 tsp kosher salt

1 tbsp lime juice

1 cup fresh cilantro, leaves and small stems, chopped

1 cup chicken stock

1/2 cup sour cream

For the enchiladas:

3 cups cooked chicken (from 1 rotisserie chicken)

12 oz grated Monterey Jack cheese

ingredients cont.

1 tsp cumin

1 tsp chili powder

1/2 tsp kosher salt

1/4 tsp ground black pepper

10 8-inch flour tortillas

1/4 c chopped red onion

2 tbsp chopped, fresh cilantro

instructions

1. For the sauce: Preheat the oven to 425°.

2. Place the tomatillos, onion and serrano chilis on a sheet tray lined with foil. Drizzle all over with olive oil and toss to combine. Roast for 25 to 30 minutes until the tomatillos and onions have softened. Let cool slightly then transfer to a blender canister.

3. Add the garlic, salt, lime juice, cilantro, chicken stock, and sour cream to the blender.

4. With the lid vented (to release steam) and a clean kitchen towel covering the opening, blend on high for about 30 seconds, until almost smooth.

5. For the enchiladas: Meanwhile, combine the chicken, two thirds of the cheese, 3/4 cup of enchilada sauce, cumin, chili powder, salt, and ground black pepper in a large bowl. Stir to combine.

6. Place the tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave for 30 seconds on high to soften. Leave the paper towel over top of them to keep them moist and pliable.

7. Add 1 cup of the remaining enchilada sauce to a 13-by-9-inch casserole dish and spread to coat the bottom. Place a tortilla flat on a cutting board. Add a mounded 1/3 cup of the chicken mixture in a row in the center of the tortilla and roll up tightly. Place seam side down in the baking dish. Repeat to fill all the tortillas and the casserole dish.

8. Drizzle all over with the remaining sauce and sprinkle with the remaining cheese.

9. Reduce the oven temperature to 375 degrees. Bake for 25 to 30 minutes, until the cheese is melted and the sides are golden and bubbly. Top with onion and cilantro if you like, before serving.

keema

active time

20 minutes

total time

1 hour equipment blender

skillet ingredients

3/4 cup chopped onion

1 tbsp fresh ginger chopped

1 tsp minced garlic

1 tbsp peanut oil

1 tbsp curry powder

1/4 tsp cinnamon

1/2 tsp turmeric

1/4 tsp coriander

1/4 tsp cumin

1 lb ground beef

1 cup tomatoes

1 tbsp lime

from lucy lessard

misir wot

instructions

1. Combine ginger, garlic, and oil in blender, puree until smooth and then pour into skillet. Saute briefly without browning.

2. Add onion and saute until wilted. Add curry powder, cinnamon, turmeric, coriander, cumin, stir, and add the meat. Cook until it has lost its raw look.

3. Add tomatoes, lime juice, sugar, and pepper. Cover and simmer for 30 minutes.

4. Add peas, and serve over rice. It also goes great with naan on the side!

active time

15 minutes

total time

45 minutes equipment

frying pan

colander ingredients

1/4 cup of oil

2 1/2 of small chopped onions

4 cloves garlic, minced

1 tbs fresh minced ginger

1 tomato chopped

3 tbs berbere (ethiopian red spice)

2 cups of red lentils

3-4 cups of hot water

1 tsp of salt

from melat alemayehu

instructions

1. Saute the chopped onions well without oil, then add oil. Add garlic and ginger when the onions are very soft and cook for a few minutes.

2. Add tomato and saute a couple minutes more then add berbere and saute for another minute or two.

3. Lastly before adding lentils make sure to wash and rinse thoroughly then add the lentils and stir rapidly, add a little hot water at a time and stir until the lentils are cooked.

1 tsp sugar, red, and black pepper

1 cup peas

avocado toast

active time

10 minutes

total time

15 minutes

equipment

from anya shah instructions

1. Toast your bread at a medium or low setting. You want crisp, but not too brown.

2. While the bread is toasting, wash and prepare your arugula. Prepare your avocado, cut it and ready it. Cut your tomatoes, and set both arugula and tomatoes to the side.

chicken mole tamales

from angel diaz de leon

saucepan instructions

ingredients avocado optional tomato olive oil

lemon salt pepper optional arugula

3. Take a small bowl or container and add the avocado. Mash it, and then add lemon, pepper, and salt until desired taste.

4, Take your toast and spread the avocado onto it. add the arugula, and tomato. Drizzle some olive oil, and add a sprinkle of pepper and a shake of salt. Lastly, enjoy!

active time

30 minutes

total time

2 hours 30 minutes

equipment

large bowl

steam cooker

ingredients

For the dough:

1 (8-ounce) package of corn husks

soaked in warm water (can use banana leaves as well)

1 1/2 cups of vegetable shortening (Inca brand)

3 cups of chicken broth

2 pounds of corn flour (Maseca brand)

2 tbsp of baking powder

1 tbsp of salt

For the filling:

1 (8.25-oz) of mole (Doña María brand)

3 pounds of cooked shredded chicken

1. In a large bowl, add all the ingredients listed for the dough and mix and kneed until you start forming a dough that is not too thick nor too runny. You let the dough rest for a while, while you prepare the filling.

2. Have your shredded chicken and mole ready and incorporated together to start filling in the dough with them.

3. You grab your corn husk or banana leave (depends on which one you choose). With a spoon, you spread evenly the dough through the husk or leaf, and you put in the middle the chicken with the mole and you fold the husk or leaf sides in, and then fold the bottom up.

4. Then, you start putting the tamales neatly in a steam cooker and let them cook for 2 hrs on high temperature.

5. Once done cooking for the 2 hrs, you grab one tamale, and if the dough slides of the husk or leaf. They are ready to eat.

gluten-free meatloaf

from cole

johnston

soboro donburi

active time

10 minutes

total time

1 hour 10 minutes

equipment

mixing bowl

large glass baking pan

ingredients

1 diced red onion

2 lbs of grass fed ground beef

1 cup almond meal

2 eggs

1 can tomato paste

1 tbsp of crushed garlic

1/2 tbsp sea salt

2 tbsp dried basil

1 tsp marjoram

instructions

1. Mix all ingredients by hand in a large mixing bowl.

2. Place meat mixture into a large glass baking pan and form into a loaf.

3. Bake at 350 degrees for 1 hour or until meat is no longer pink in the center.

active time

15 minutes

total time

20 minutes

equipment

skillet bowls

ingredients

Meat Mixture:

1 lb ground turkey

3 tbsp sugar

3 tbsp sake or sherry

3 tbsp soy sauce

Egg Mixture:

8 eggs

2 tbsp sugar

1/2 tsp salt

Other:

6 cups steamed white rice

1 1/2 cup green peas

from maxton

heindel

instructions

1. Use a skillet to cook meat on medium high, stirring constantly until liquid evaporates. Set aside.

2. Beat eggs slightly, add sugar and salt. Pour into greased skillet; cook over low heat, stirring constantly until mixture is firm but dry.

3. Scoop rice in bowls; arrange meat, eggs, and peas alternately on top of rice.

chicken gyros

active time

30 minutes

total time

45 minutes equipment skillet

cuisinart ingredients

1 cucumber

1 tub Greek yogurt

5 cloves garlic

2 lemons

3 tbsp dill

1 lb chicken breast

oregano to taste

olive oil to taste

salt to taste pepper to taste

4-6 pita

8-10 cherry tomatoes

1/2 red onion

instructions

from

kestrel rosen

1. Prepare the Chicken on a cutting board, cut each chicken breast into small, bite sized cubes. Put the chicken into a medium sized bowl and drizzle with olive oil, a little more than ¼ cup. Sprinkle salt and pepper to taste, and add around 3 tbsp dried oregano, or more or less depending on what you want. Toss the chicken with the seasoning until each cube is fully coated.

2. Heat a large skillet over medium heat and dump the chicken in, laying it out evenly. Cook until each cube is golden brown and cooked through. Turn the heat down to the lowest setting.

3. Cut up the cucumber into smaller chunks and shred in a cuisinart until it becomes shreds. Place a cheese cloth on a cutting board and dump out cucumber shreds onto it. Bring up each side of the cloth and twist at the top. Over a sink, squeeze as much liquid out of the cucumber as you can.

4. In a large bowl, pour in the yogurt and shredded cucumber. In a garlic press, crush the garlic into the bowl. Squeeze one of the lemons into the bowl.

5. On a cutting board, cut the dill until you have roughly 3 tbsp, then add the dill and a pinch or two of salt into the bowl. Mix until everything is evenly distributed. Add more lemon, garlic, salt, and dill to your liking. You have now made the tzatziki sauce.

6. Put the pitas in the toaster to warm up. Dice the onion and put into a bowl. Cut each tomato in half and put in a separate bowl. Turn off the chicken.

7. Assembly Place a pita on a plate, and spread 1 or two spoonfuls of tzatziki sauce in the center of the pita. Place some chicken, onion, and tomato on top. Eat it like a taco and enjoy!

cheese quesadillas aloo (indian potatoes)

from zakaria sharif-sheikh from zara velamoor

active time

10 minutes

total time

15 minutes

instructions

1. Turn on the stove and add a little oil

2. When the pan is hot (oil should sizzle), put 1 tortilla on the pan

3. Put cheese on the tortilla and let it melt

active time

10 minutes

total time

15 minutes

instructions

1. Check to see if you have everything most of these ingredients can be found at any Indian store.

equipment frying pan equipment frying pan

ingredients

shredded cheese (of your choice)

tortillas oil

4. Take off the pan

5. Fold the quesadilla

6. Enjoy with a cold beverage

7. Enjoy!

ingredients

2 large Idaho potatoes

2 tbsp of vegetable oil

1/2 tsp Kashmir red chilli powder

1/2 tsp sambar powder

pinch of asafoetida

few curry leaves pinch of salt

2. Wash the potatoes thoroughly. Cut them into 4 or 6 pieces and stem, once they cool down peel the skin of and cut them into bite sized pieces.

3. In a skillet heat your vegetable oil, add your cut potatoes, and stir so that the pieces get coated evenly.

4. Add you Kashmir Powder, Sambar Powder, Asafoetida, curry leaves, and salt. Stir everything together, so that all the spices and powders are mixed in.

5. Switch of the heat and the potatoes are ready.

chili

from benjamin brown

active time

15 minutes

total time

2 hours 30 minutes

equipment

large pot

frying pan ingredients

2 pounds ground beef chuck

1 pound Italian sausage

3 (15 oz) cans chili beans (drained)

1 (15 oz) can chili beans (in spicy sauce)

2 (28 oz) cans tomatoes (diced, with juice)

1 (6 oz) can tomato paste

3 stalks celery, chopped

1 large yellow onion, chopped

1 green bell pepper, seeded and chopped

1 red bell pepper, seeded and chopped

2 green chile peppers, seeded and chopped

1 tbsp bacon bits

4 cubes beef bouillon

1/2 cup beer

1/4 cup chili powder (or more to taste)

1 tbsp garlic (minced)

1 tbsp Worcestershire Sauce

1 tbsp dried oregano

2 tsp ground cumin

2 tsp hot sauce (such as tabasco)

1 tsp dried basil

ingredients cont.

1 tsp cayenne pepper

1 tsp paprika

1 tsp white sugar

1 tsp salt (or more to taste)

1 tsp black pepper (or more to taste)

1 (10.5 oz) bag corn chips

8 oz shredded cheddar cheese

1 container sour cream (optional)

instructions

1. Heat a large stock pot over medium high heat. Crumble ground beef and sausage into the hot pan. Cook, stirring frequently, until meat is evenly browned. Drain off excess grease.

2. Pour in chili beans, spicy chili beans, diced tomatoes, and tomato paste. Add celery, onion, bell peppers, chile peppers, bacon bits, bouillon, beer, chili powder, garlic, Worcestershire sauce, oregano, cumin, hot pepper sauce, basil, cayenne, paprika, sugar, 1 tsp salt, and 1 tsp black pepper. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

3. Taste and season with more salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from the heat and serve, or cool, refrigerate, and reheat the next day.

4. To serve, ladle hot chili into bowls and top with corn chips, cheddar cheese and sour cream.

piroshki

active time

20 minutes

total time

45 minutes equipment

frying pan

baking sheet

ingredients

3 pkg crescent roll

1 small onion (minced)

2 tbsp oil

1 lb lean ground beef (not leanest)

1/2 tbsp worcheshire sauce

salt + pepper

1 egg white

from emilie ringenburg

instructions

1. Preheat oven to 350°.

2. Fry onion in oil gently until golden brown. Add beef and cook until loses its red color. Drain.

3. Mix in remaining ingredients excluding crescent rolls. Set aside to cool.

4. Open crescent rolls to triangles. Add one heaping spoonful of filling to rolls. Roll up from wide end, pinch edges.

5. Place on a greased baking sheet. Brush piroshki with egg white.

6. Bake 20 minutes until brown.

chicken marbella

active time

20 minutes

total time

9 hours 20 minutes

equipment

15x18 inch roasting pan

large bowl

ingredients

1/2 cup good olive oil

1/2 cup good red wine vinegar

1 1/2 cups large pitted prunes, such as Sunsweet

1 cup large green olives, pitted, such as Cerignola

1/2 cup capers, including juices (3 1/2 oz)

6 bay leaves

1 1/2 heads of garlic, cloves separated, peeled, and minced

1/4 cup dried oregano

Kosher salt and freshly ground black pepper

2 (4-pound) chickens, backs removed and cut in 8 pieces

1/2 cup light brown sugar, lightly packed

1 cup dry white wine, such as pinot grigio

from keira weller instructions

1. Combine olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 2 tbsp salt, and 2 tsp pepper in a large bowl. Add the chicken to the marinade. (You can also place the chicken and marinade in a 2-gallon plastic storage bag and squeeze out the air to make sure the chicken is fully covered.) Refrigerate overnight, turning occasionally to be sure the marinade is getting into all of the chicken pieces.

2. Preheat the oven to 350 degrees.

3. Place the chicken, skin side up, along with the marinade in one layer in roasting pan, sprinkle with brown sugar, 2 tsp salt, and 1 tsp pepper, and pour the wine around (not over!) the chicken. Roast for 45 to 55 minutes, until the internal temperature of the chicken is 145 degrees. Remove the pan from the oven, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Discard the bay leaves. Transfer the chicken, prunes, and olives to a serving platter, sprinkle with salt, and serve hot with the pan juices.

DESSERTS

rosemary shortbread cookies

from lucie ruettgers

banana bread

active time

10 minutes

total time

instructions

1. Mix ingredients.

from mari toledo

active time

10 minutes

total time

1 hour 20 minutes

equipment mixing bowl cookie cutter

ingredients butter flour sugar

salt

rosemary

instructions

1. Combine butter and sugar.

2. Add flour salt and rosemary.

3. Chill for two hours then cut with cookie cutter and bake.

30 minutes equipment mixing bowl bread pan

ingredients

1 cup butter

1 cup sugar

1 egg

1 cup mashed bananas

1 tsp baking soda (dissolved in

2 tbsp of hot water)

1 tsp salt

1 cup flour

2. Bake at 375 degrees for 20 minutes, or at 350 degrees for 20 ish minutes for muffins.

chocolate chip cookies

from olive garson

active time

20 minutes

total time

30 minutes equipment

3 bowls frying pan

ingredients

1 1/4 cups all purpose flour

2/3 cup whole wheat flour

1/4 tsp freshly grated nutmeg

1/4 tsp coriander

1/4 tsp cinnamon

2 sticks unsalted butter, cut into chunks, at room temperature

1 cup granulated sugar

3/4 cup packed brown sugar

1 1/4 tsps fine sea salt

2 large eggs, at room temperature

2 tsps vanilla extract

1 2/3 cups of chocolate chips

instructions

1. Whisk both flours, the baking soda, nutmeg, and coriander together.

2. Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, both sugars, and the salt together on medium speed until smooth, about 3 minutes.

3. One by one, add the eggs and beat for 1 minute after each goes in. Beat in the vanilla.

4. Turn the mixer off, add the dry ingredients all at once and pulse to begin the blending, then mix on low speed until the dough comes together and the flour has disappeared.

5. Add the chocolate and incorporate on low speed or mix in by hand with a sturdy flexible spatula.

6. Wrap the dough in plastic and refrigerate it for at least 1 hour.

7. Getting ready to bake: Position the racks to divide the oven into thirds and preheat to 375 degrees F. Line two baking sheets with parchment paper or silicone mats.

8. Using a tbsp, scoop out level portions of dough. Roll each tbsp of dough between your palms to make a ball and place the balls at least 2 inches apart on the lined baking sheets.

9. Bake for 9-12 minutes or until the cookies have spread, puffed a little,turned a light golden brown and feel only just set around the edges. Transfer the baking sheets to racks and let the cookies rest on the baking sheets for at least 5 minutes before them onto to cool to just warm or room temperature.

10. Repeat with the remaining dough, being sure to use cool baking sheets.

molasses cookies

from jay petersen

huckleberry muffins

active time

20 minutes

total time

30 minutes equipment

3 bowls

frying pan

ingredients

3/4 cup shortening or Nenco Margarine

1 cup sugar

1/4 cup molasses

1 egg or egg beater

2 tsp baking soda

2 cups all purpose flour

1/2 tsp cloves

1/2 tsp ginger

1 tsp cinnamon

1/2 tsp salt if using shortening

instructions

1. Melt shortening or nenco in a 3oz 4 qt sauce pan over low heat. Remove from heat; let cool.

2. Add sugar, molasses, + egg; Beat by hand until mixed.

3. Stir together to blend flour, soda, cloves, ginger, cinnamon + salt (if used).

4. Add flour mix to 1st mixture. Mix well.

5. Chill, (Dough is salt.) at least 2 hours.

6. Form in 1-inch balls, roll in granulated sugar.

7. Place on greased cookie sheet 2 inches apart. Bake at 375 degrees, 8 min.

active time

20 minutes

total time

30 minutes equipment

medium bowl

muffin tin

ingredients

1/2 cup of butter

3/4 cup of sugar

2 eggs

1 tsp of vanilla

2 tsp of baking powder

1/2 tsp of salt

2 cups of flour

1/2 cup of milk

2 cups of huckleberries

from avery scholes instructions

1. Put sugar and butter in medium size bowl. Cream butter and sugar well. Then add vanilla and eggs and mix together.

2. Put baking powder, salt, and flour into a small bowl and whisk together.

3. Add milk to medium sized bowl and mix with wet ingredients .

4. Add half the flour to wet mixture and mix. Then add the other half and mix until good consistency. Then add huckleberries and stir by hand.

5. Spray muffin tins or use cupcake liners. Sprinkle a little bit of sugar on each muffin before putting them in oven at 375 degrees for 22-25 minutes. This recipe will make about 22 muffins.

chocolate chip cookies

from dorothy sackville-west

6. Beat in the eggs one at a time, followed by the vanilla, until combined and smooth.

7. Beat in the flour on medium-low speed until there are no more streaky bits of flour visible in the dough.

inches of space between the cookies to allow for spreading (I used about 6 per sheet).

10. Bake the cookies, one sheet at a time, in the center of the oven for about 18 minutes per batch.

active time

20 minutes

total time

45 minutes equipment

mixing bowl

cookie scoop

ingredients

1 3/4 cups (240g) all-purpose flour

1/4 tsp baking powder

1/4 tsp baking soda

1 tsp kosher salt

1 cup (200g) light brown sugar

3/4 cup (150g) granulated sugar

1 cup (227g) unsalted butter, melted

2 large eggs

2 tsp vanilla extract

1 cup (190g) chocolate chips

instructions

1. Preheat the oven to 325°F.

2. Line two baking sheets with parchment paper.

3. Combine the dry ingredients:

4. Whisk the flour, baking powder, baking soda, and salt together in a bowl and set to the side.

5. In a mixing bowl or using a stand mixer with a paddle attachment, mix the melted butter into the sugars on medium speed just until combined (don’t cream them like you do with other recipes).

8. Mix in the chocolate chips on low or using a spatula, by hand. The dough will be very soft, but that’s okay, as it will firm up a bit as it sits at room temperature.

9. Using a small cookie scoop or a tbsp measure, scoop the dough onto the prepared baking sheets, leaving several

11.They will be brown around the edges and lightly golden in the center when they are done. They may also be puffed in the centers but will deflate as they cool.

12. Cool the cookies on the sheet pans for about 5 minutes before removing to a baking rack to cool. Store the baked and cooled cookies in an airtight container at room temperature for up to 3 days.

cinnamon rolls

from zola lowrey

white chocolate bar

from mitchell kil

active time

30 minutes

total time

2-2 1/2 hours

equipment

stand mixer

casserole dish

ingredients

1/2 cup whole milk

1/4 cup water

1/4 cup granulated sugar

2 1/2 tsps yeast

3 tbsp unsalted butter

1 large egg

1 cup confectioners sugar

1 lemon

1/2 lemon juice

1 cup confectioners sugar

1/2 lemon juice

1/2 tsp salt

2 3/4 cups all-purpose flour

3 tbsp butter

1 tbsp cinnamon

1/3 cup brown sugar

instructions

1. Microwave a bowl of the water, butter and milk until warm.

2. Use stand mixer with dough hook to combine warm liquids and dry ingredients for dough.

3. Knead the dough on a floured surface for a couple minutes. After the dough has rested for 10 minutes roll it out on a floured surface. Spread softened butter on it, covering entire area of the dough.

5. Sprinkle on the brown sugar and cinnamon using the quantity and ratio of ingredients that you prefer.

6. Roll the dough tightly and cut into 10-12 rolls that fit snugly into a heavy stone casserole dish. Cover with foil and let them rise in a warm place for 60-90 minutes. Preheat the oven to 375°F.

7. Bake for 25-28 minutes or until lightly browned. If they get too dark cover loosely with foil.

8. Add the confectioners sugar to a bowl, squeeze the juice of a lemon into the sugar and mix until the icing is runny but not watery.

9. Drizzle over the hot rolls and enjoy.

active time

15 minutes

total time

1 hour 15 minutes

equipment

bowl and saucepan

baking tray

ingredients

20 ounces white almond bark

graham crackers

candy of your choice

instructions

1. Use a double boiler to melt 20 ounces of white almond bark, then let it cool a little.

2. While the chocolate is melting, chop and ready up the candy.

3. When the chocolate is melted, ready up a tray with graham crackers covering the bottom.

4. Then when cool, glave the white chocolate over the graham crackers.

5. Quickly put your candy on the white chocolate before it cools.

6. Put the tray in the fridge and let it cool.

7. After it’s dry break up the bar and enjoy.

active time

15 minutes

total time

30 minutes equipment

large bowl cookie sheets

ingredients

1 3/4 cup of flour

1 cup sugar

1/2 cup firmly packed brown sugar

1 tsp baking soda

1/2 tsp salt

1/2 cup shortening

1/2 cup peanut butter

2 tbsps milk

1 tsp vanilla

1 egg sugar to roll dough in about 48 hershey kisses

from gina chickadel

peanut butter blossoms

instructions

1. Heat oven to 375. Lightly spoon flour into a measuring cup; level off. In a large bowl, combine flour, 1/2 cup sugar, brown sugar, baking soda, salt, shortening, peanut butter, milk vanilla, and egg at low speed until stiff dough forms.

2. Shape into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.

3. Bake at 375 for 10-12 minutes or until golden brown.

4. Immediately top each cookie with chocolate kiss, pressing down firmly so the cookie cracks around the edge; remove from cookie sheets. Makes about 4 dozen cookies.

double layered rice crispy treats

from henry ruettgers

active time

30 minutes

total time

45 minutes equipment mixing bowl

2 cookie sheets

ingredients

2 boxes of rice crispy

2 food dye colors of your preference

1 bag of big marshmallows

2 sticks of butter

instructions

1. Divide ingredients for 2 batches. Place butter in pan on stove with medium flame until melted, then set aside.

2. Melt entire bag of MM. Pour melted MM into large size mixing bowl (not metal).

3. Then pour melted butter and rice crispy mix into marshmallow mix. Stir vigorously!

4. While stirring add a color (drops depends on darkness preferred). Thoroughly mix!

5. Pour entire batter on cookie sheet. Repeat process for 2nd batch with secondary color.

7. Pour second batch onto a new cookie sheet. 3-5 minutes is required for cooling.

8. Extract one batch from cookie sheet and layer on top of the other batch. Use a spatula for best results.

9. Wait an additional 5 minutes for cooling. Take sharp knife and cut rice crispy treats as you wish.

10. If the two layers do no stick right place them down and then push down on them gently and wait a few seconds to try again.

11. Once separated the treats are finished.

banana bread

active time

15 minutes

total time

1 hour 25 minutes

equipment mixing bowl loaf pan

ingredients

2-3 very ripe bananas, peeled

1/3 cup melted butter

1 cup of sugar (can easily use 3/4 cup, or drop it down to 1/2 cup to be less sweet)

1 egg, beaten

1 tsp vanilla extract

1 tsp baking soda

pinch of salt

1 1/2 cups of all-purpose flour

from malayna thelen

instructions

1. Preheat oven to 350°F (175° C), and butter a 4x8-inch loaf pan.

2. In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir the melted butter into mashed bananas.

3. Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.

4. Pour the batter into your prepared loaf pan. Bake for 1 hour to 1 hour and 10 minutes (check at 50 minutes) at 350°F (175°C), or until a tester inserted into the center comes out clean.

5. Remove from oven and cool completely on a rack. Remove the banana bread from the pan.

6. Slice and serve. (a bread knife helps to make slices that aren’t crumbly.)

Extra: if you want you can add chocolate chips.

chocolate bundt cake

active time

30 minutes

total time

1 hour 45 minutes equipment stand mixer casserole dish

ingredients

2 cups self-rising flour

from sami welt instructions

Before you start:

1. Bake cake in a non-stick bundt pan lightly greased and dusted with flour.

2. Usually served with powdered sugar or syrup of your choice

Making the cake:

1. Preheat oven to 350°F.℉Place eggs in mixing bowl.

2. Melt butter, add to eggs. Add sugar a little at a time, stirring until smooth.

2 cans Hershey’s milk chocolate syrup (or dark chocolate at your preference)

5 large eggs

two 1/4 lb sticks of butter

2 cups of sugar (1 1/2 cups can be substituted for less sweetness)

3. Add flour a little at a time, stirring until smooth. Add chocolate syrup, stir until smooth.

4. Fold into greased, floured bundt pan.

5. Bake at 350° for one hour or until a toothpick can be inserted and removed without liquid batter on it. Cake should be slightly pulling from sides of pan.

6. Serve with powdered sugar (optional).

banana muffins

red velvet cookies

from makenna kim

active time

15 minutes

total time

2 hours 40 minutes

equipment mixing bowls electric hand mixer

ingredients

1 egg

2 1/4 cups all purpose flour

2 tsp baking powder

2 tbsp vocoa powder

1 tbsp food coloring, red or pink

1/2 cup powdered sugar

1/2 tsp salt

1 tsp vanilla extract

2 cups white sugar, granulated

4 tbsp butter, unsalted

8 oz cream cheese

instructions

1. In a medium bowl, whisk together the flour, granulated sugar, cocoa, baking powder, and salt.

2. In a large bowl, use an electric hand mixer to beat the cream cheese and butter until smooth. Beat in the egg, food coloring and vanilla.

3. Add the dry ingredients to the creamed mixture and beat until the dough comes together. Cover with plastic wrap and chill the dough for at least 2 hours.

4. When ready to bake, preheat the oven to 350 degrees F. Line baking sheets with parchment paper. Place the powdered sugar in a shallow bowl.

5. Roll the dough into balls and then roll it into the powdered sugar. Then place it on the baking sheets at least 3 inches apart. Bake until the edges of the cookies are set, 10 to 12 minutes. Transfer the cookies to racks to cool completely. Finally, eat!

active time

10 minutes

total time

45 minutes equipment stand mixer

12-pan muffin pan

ingredients

1 1/2 cups all-purpose flour (spooned & leveled)

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1/4 tsp ground nutmeg

3 large ripe bananas (about 1 1/2 cups mashed)

6 tbsp unsalted butter, melted (or melted coconut oil)

2/3 cup light or dark brown sugar (or coconut sugar), packed

1 large egg, at room temperature

1 tsp pure vanilla extract

2 tbsp milk

optional: 1 cup chopped walnuts, pecans, or chocolate chips

from riley corbett instructions

1. Preheat oven to 425°F. Spray a 12-count muffin pan with nonstick spray or use cupcake liners.

2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside. In a large bowl or in the bowl of your stand mixer, mash the bananas. On medium speed, beat or whisk in the melted butter, brown sugar, egg, vanilla extract, and milk. Pour the dry ingredients into the wet ingredients, then beat or whisk until combined. If adding nuts or chocolate chips, fold them in now. Batter will be thick.

3. Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350. Bake for an additional 16-18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-23 minutes. (For mini muffins, bake 12-14 total minutes at 350°F.) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

black bottom cupcakes

from helena percival

honey lavender ice cream

from zuzu ito

active time

20 minutes

total time

40 minutes, plus cooling equipment

large mixing bowl

cupcake tin

ingredients

8 oz cream cheese

1 large egg

1/2 cup sugar

1 cup chocolate chips

1 1/2 cup flour

1 cup sugar

1/4 cup unsweetened cocoa

1 tsp baking soda

1 cup water

5 tbsp salad oil

1 tbsp apple cider vinegar

1 tsp vanilla extract

instructions

1. Add cream cheese, egg, sugar, and chocolate chips to bowl. Mix together a few hours before and put in refrigerator.

2. Mix all remaining ingredients together; beat until just combined. Fill muffin cups a bit more than half full.

3. Spoon 1 tbsp of filling into each cupcake (batter will come to almost top of muffin cup). Back at 350 for 15-17 minutes, until top springs back.

4. Let cool for about 15 minutes before removing from tin. Let cool at room temperature on a rack before covering.

active time

20 minutes

total time

8 hours equipment

instant-read thermometer

ice cream maker

ingredients

2 cups heavy cream

1 cup half and half

2/3 cup honey

2 tbsp dried edible lavender flowers

2 large eggs

1/8 tsp salt

instructions

1. In a heavy saucepan, bring cream, half and half, honey, and lavender just to a boil over moderate heat. Stir occasionally, then remove pan from heat. Let it sit covered for 30 min.

2. Pour the cream mixture through a sieve into a bowl to remove lavender. Return mixture to clean saucepan and heat over moderate heat until hot.

3. Whisk together eggs and salt in a large bowl. Then slowly add 1 cup of hot cream mixture while whisking. Pour in remaining hot cream mixture in saucepan and cook over moderately low heat stirring constantly with a wooden spoon (about 5 minutes), until it gets thick enough to coat back of spoon. The temperature should be about 170 to 175 F. DO NOT LET BOIL!!!

4. Pour custard through the sieve again into a clean bowl and cool completely, stirring occasionally. Let chill covered, until cold –at least 3 hours. (You can speed this up by putting this bowl into another bowl of ice while stirring.)

5. Freeze custard in ice cream maker transfer ice cream to an airtight container. Finally put it in freezer to harden. Hope you enjoy!

waffle sando

active time

2 minutes total time

5 minutes equipment toaster

biscotti

active time

15 minutes

total time

1 hour equipment mixing bowl baking sheet

ingredients

6 eggs

1 cup butter or margarine (melted)

2 cups sugar

4 tbsp anise flavoring

from gio driano instructions

1. Beat eggs and sugar together. Add cooled, melted margarine and flavoring. Blend well.

2. Mix baking powder into flour and blend well into egg/sugar mixture. Dough will be stiff; preheat oven to 375 F; shape dough into three 18 inch long and 1/2 inch thick ropes; arrange the ropes on the baking sheet.

3. Bake for 20 minutes; cut the ropes into diagonal slices about 1/2 inch wide; lay the cookies on their sides, reduce oven heat to 250 F, and bake them again for 20 to 30 minutes or until the biscotti is crisp and browned.

from maddock lanctot

5 1/2 cups flour

1 tbsp baking powder

instructions

1. Put the waffle in the toaster.

2. Put the peanut butter on the waffle using a knife.

3. Sprinkle brown sugar on the waffle.

4. Fold waffle in half.

5. Cut waffle in half.

6. Eat and Enjoy! ingredients

2 tbsp of peanut butter (or sunbutter)

1 tsp of brown sugar

a waffle

apple pie filling

from kingston wray

active time

20 minutes

total time

1 hour 30 minutes

equipment pie pan

ingredients

8 small granny smith apples, or as needed

1/2 cup unsalted butter

3 tbsps all-purpose flour

1/2 cup white sugar

1/2 cup packed brown sugar

1/4 cup water

1 (9 inch) double-crust pie pastry, thawed

instructions

1. Peel and core apples, then thinly slice. Set aside.

2. Preheat the oven to 425°F.

3. Melt butter in a saucepan over medium heat. Add flour and stir to form a paste; cook until fragrant, about 1 to 2 minutes. Add both sugars and water; bring to a boil. Reduce the heat to low and simmer for 3 to 5 minutes. Remove from the heat.

4. Press one pastry into the bottom and up the sides of a 9-inch pie pan. Roll out remaining pastry so it will overhang the pie by about 1/2 inch. Cut pastry into eight 1-inch strips.

5. Place sliced apples into the bottom crust, forming a slight mound.

6. Lay four pastry strips vertically and evenly spaced over apples, using longer strips in the center and shorter strips at the edges.

7. Make a lattice crust: Fold the first and third strips all the way back so they’re almost falling off the pie. Lay one of the unused strips perpendicularly over the second and fourth strips, then unfold the first and third strips back into their original position.

8. Fold the second and fourth vertical strips back. Lay one of the three unused strips perpendicularly over top. Unfold the second and fourth strips back into their original position.

9. Repeat Steps 7 and 8 to weave in the last two strips of pastry. Fold and trim excess dough at the edges as necessary, and pinch to secure.

10. Slowly and gently pour sugar-butter mixture over lattice crust, making sure it seeps over sliced apples. Brush some onto lattice, but make sure it doesn’t run off the sides.

11. Bake in the preheated oven for 15 minutes. Reduce the temperature to 350 °F and continue baking until apples are soft, 35 to 45 minutes.

fairy bread

active time

2 minutes

total time

2 minutes equipment

mixing bowl

ingredients

sprinkles

bread butter

from grace neiswender instructions

1. Toast the bread.

2. Put butter on it.

3. Add sprinkles.

almond cake

active time

10 minutes

total time

1 hour 20 minutes equipment cake pan

mixing bowl

ingredients

1 cup plus 2 tbsp white sugar

large eggs, plus 3 large egg whites

1 tsp table salt

1 tsp vanilla extract

2 1/2 blanched almond flour

3 tbsp turbinado or demerara sugar

1 1/3 cup sliced almonds

from spencer merwin instructions

1. First heat the oven to 350 degrees Fahrenheit then mist the cake pan with cooking spray.

2. In a large bowl combine the white sugar, whole eggs and egg whites, salt and both extracts. Whisk until well combined (30 to 45s) next add the almond flour and whisk until incorporated.

3. Pour the batter into the prepared pan then sprinkle evenly turbinado sugar and chopped almonds on top.

4. Bake for 45 to 55 minutes (until the crust is browned and feels firm when gently pressed with a finger. Let cool for 10 minutes.

chocolate chip cookies

from charlie alhadeff

epiphany cake from joseph leber

active time

10 minutes

instructions

1. Preheat oven to 375 degrees. Grease 9 by 13 inch baking pan.

active time

15 minutes

total time

40 minutes equipment

large mixing bowl

baking sheets

ingredients

2 1/4 cups all-purpose flour

1 tsp baking soda

1 tsp salt

1 cup butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 tsp vanilla extract

2 large eggs

2 cups semi sweet chocolate chips

1 cup chopped nuts

instructions

1. Preheat oven to 375.

2. In a small bowl, combine flour, baking soda, and salt.

3. In a large mixing bowl, beat butter, granulated sugar, brown sugar, and vanilla until creamy.

4. Add eggs, one at a time, beating well after each addition.

5. Beat in flour mixture gradually.

6. Stir in morsels and nuts.

7. Drop onto ungreased baking sheets by rounded tbsp.

8. Bake for 9-11 minutes or until golden brown. Cool on baking sheet for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies

total time

45 minutes

equipment

9x13 inch baking pan

2 mixing bowls

ingredients

1 1/2 sticks butter, softened

1 3/4 cups sugar

3 eggs, room temperature

2 1/2 cups flour

2 1/2 tsp baking powder

1/2 tsp vanilla

1 1/4 cups whole milk

pinch of salt

***one uncooked bean

2. In a mixing bowl, beat butter until it is soft. Add sugar. Add eggs, one at a time. Add vanilla and milk.

3. In a separate bowl, stir together flour, baking powder and salt. Add flour mixture to wet mixture slowly, a half a cup at a time, stirring after each addition, until combined.

4. Add bean to batter. Pour into prepared pan. Bake for 22-25 minutes. Sprinkle top with powdered sugar.

***Whoever gets the slice of cake with the bean in it is the King or Queen of Epiphany!

brownies

active time

15 minutes

total time

1 hour 25 minutes

equipment mixing bowl loaf pan

ingredients

1/2 cup cocoa

1/2 cup of butter

2 eggs

1 cup sugar

1/4 cup flour

1 tsp vanilla pinch of salt

from maeve neckel

instructions

1. Heat oven to 350 degrees.

2. Melt butter in saucepan with cocoa and stir until smooth, remove from heat and allow to cool for a few minutes, then transfer to a large bowl, whisk in eggs one at a time stir vanilla.

3. In a separate bowl combine sugar, flour and salt, add to the coca mixture, stir until just combined.

4. Pour into a greased pan and bake for 30-35 minutes.

chocolate chip lace cookies

from gretchen stroble

active time

15 minutes

total time

40 minutes equipment mixing bowl cookie sheet

ingredients

2/3-1 cup butter

1 cup brown sugar

1/3 cup white sugar

1 egg

1/2 tsp vanilla

1 cup + 2 tbsp all purpose flour

1/2 tsp salt

1/2 tsp baking soda

1 package chocolate chips

instructions

1. Preheat oven to 375 degrees

2. Cream 2/3 cup butter. Two sticks gets a lace cookie.

3. Add gradually and beat brown sugar and white sugar until creamy.

4. Beat in egg and vanilla.

5. Sift and stir in all purpose flour, salt, and baking soda.

6. Stir in chocolate chips.

7. Drop the batter onto a greased cookie sheet from a tsp. Bake for 10 minutes or until golden.

8. Altered from recipe on chocolate chip package to make cookies flatter.

dream pastry

active time

15 minutes

total time

1 hour 30 minutes

equipment mixing bowl pie pan

ingredients

2 1/4 cups dream pastry mix, as follows:

(2 cups tapioca flour

2 cups cornstarch

1 cup potato starch

4 cups sweet rice flour

4 rounded tsps xanthan gum

2 tsps salt

2 tsps sugar

Combine all ingredients, mix well, and place in a plastic bag or closed container. Store it with your other flours. It does not need to be refrigerated.)

1/2 cup (1 stick) margarine

1/2 cup butter flavor crisco

1 egg (cold)

1 tbsp GF vinegar

1/4 cup ice water (use bottled spring water)

sweet rice flour for rolling

from hava minkove

instructions

1. Place the Dream Pastry Mix in a medium bowl. Cut in the margarine and Crisco in small pieces until you have shortening the size of lima beans (not cornmeal).

2. Beat the egg with a fork and add the vinegar and ice water. Stir into the flour mixture, forming a ball. You may knead this a bit since it can stand handling. Refrigerate the dough for 1 hour to chill.

3. Divide the dough and roll out on a board floured with sweet rice flour(or on floured plastic wrap for easier handling). Place in a pie tin. The plastic wrap can be used to invert the dough into the pan. Shape before removing the plastic. Bake as directed for the filling used.

berry pie with fresh fruit

from hava minkove

active time

20 minutes

total time

1 hour 30 minutes

equipment pie pan

mixing bowl

ingredients

4 cups fresh berries

2/3 to 1 cup or more sugar

1/4 cup all purpose flour

1 1/2 tbsp lemon juice or 1/2 tsp cinnamon

2 tsp quick cooking tapioca

1 to 2 tbsp butter

instructions

1. Line a pie pan with a pie dough. Prepare by picking over and hulling 4 cups fresh berries.

2. Combine sugar, all purpose flour, and lemon juice or cinnamon. If the fruit is juicy add 2 tsps quick cooking tapioca.

3. Sprinkle these ingredients over the berries and stir gently until well blended. Let stand for 15 minutes.

4. Preheat oven to 450°. Turn the fruit into the pie shell. Dot with 1 to 2 tbsps butter. Cover the pie with a well-pricked top or with a lattice.

5. Bake the pie in a 450° oven 10 minutes. Reduce the heat to 350° and bake 35 to 40 minutes or until golden brown.

cinnamon sugar toast

active time

1 minute

total time

3 minutes equipment toaster

ingredients

cinnamon sugar toast butter

from lillian birzell

instructions

1. You put toast in the toaster.

2. You put butter on the toasted toast.

3. Then you put cinnamon and sugar on the buttered toast.

4. THEN ENJOY!

peppermint bark

from rachael cohen

active time

15 minutes

total time

1 hours 30 minutes

equipment sheet pan

ingredients

white chocolate

semi-sweet or dark chocolate oil

peppermint extract

crushed candy canes

instructions

1. Chop up all chocolate.

2. Melt 1/4 tsp of oil with white chocolate. Add 1/2 tsp of peppermint extract.

3. Spread white chocolate onto a pan and put in fridge to cool for 10-20 min.

4. Repeat with semi-sweet or dark chocolate.

5. Repeat final time with white chocolate

6. Before letting it cool in the fridge for the final time sprinkle chopped up candy cane onto the top.

7. Let cool/set for 1 hour.

pumpkin muffins

from sadie harmon

brownies

active time

10 minutes

from

masha climova

instructions

1. Preheat oven to 325°F

active time

15 minutes

total time

40 minutes equipment sheet pan

ingredients

1/3 cup coconut oil

1/2 cup of honey/maple syrup

2 eggs

1 cup pumpkin puree

1/4 cup milk

2 tsp baking soda

1/2 tsp salt

1 tsp vanilla extract

1 3/4 cup oats

instructions

1. Preheat oven to 325 degrees Fahrenheit. If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray.

2. In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add the eggs, and beat well. Add the pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract and salt.

3. Add the flour and oats to the bowl and mix with a large spoon, just until combined (a few lumps are ok). If you’d like to add any additional mix-ins, like nuts, chocolate or dried fruit, fold them in now.

4. Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with about a tbsp of oats and a light sprinkle of raw sugar and/or pumpkin spice blend if you’d like. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.

5. Place the muffin tin on a cooling rack to cool. These muffins are delicate until they cool down. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.

total time

1 hour equipment mixing bowl

8x8 inch baking pan

ingredients

1 1/2 cup granulated sugar

3/4 cup all purpose flour

2/3 cup cocoa powder

1/2 cup powdered sugar

1/2 cup chocolate chips

3/4 cup butter

1/2 tsp vanilla extract

2 large eggs

2. Combine dry ingredients together and wet ingredients together

3. Slowly pour the dry mix over and the wet mix and stir

4. Pour batter into 8x8 inch pan

5. Bake for 40-48 minutes

tancee jello

active time

2 minutes

total time

2 minutes equipment

mixing bowl

ingredients

creamcheese

green jello mix

pineapple juice

7 up

*recipe originally from oliver's great great grandma, tancee

from oliver rosen instructions

1. Mix the green jello mix with the cream cheese to make a paste.

2. Then for the hot water part of the jello use pineapple juice and for the cold water use 7 up.

vanilla mug cake

active time

3 minutes

total time

5 minutes equipment

microwave-safe mug

ingredients

all-purpose flour, or cake flour

white sugar

baking powder

dash of salt

butter

milk: any kind will work.

vanilla sprinkles

from alex holtzman

instructions

1. Add the dry ingredients to a microwave safe mug; flour, sugar, baking powder, and salt.

2. Stir in the wet ingredients: milk, melted butter, and vanilla. Add sprinkles, if desired.

3. Microwave for 70-90 seconds.

banana pudding

from abby alberg

active time

20 minutes

total time

1 hour 30 minutes, plus cooling equipment

stand mixer with whisk attachment (or very large bowl) trifle or other dish

ingredients

1 can of sweetened condensed milk

1 1/2 cups of cold water

1 pkg of instant vanilla pudding mix

3 cups of heavy whipping cream

2 tsp of vanilla paste

1/4 tsp of fine sea salt

1 box of vanilla wafer cookies

5-6 ripe bananas

sweet rolls

instructions

1. In stand mixer or large bowl, add sweetened condensed milk and cold water. Beat until combined, about 1 minute. Sprinkle in the pudding mix and beat until smooth, about 2 minutes. Transfer mixture to a separate bowl. Cover, and refrigerate until firm, 30 minutes to 1 hour.

2. In stand mixer or large bowl, add the heavy cream, vanilla, and salt. Beat on medium speed for 1-3 minutes, until the cream starts to thicken. Increase the speed to medium-high and whip until soft peaks form. Be careful not to over-whip or cream will break. Reduce mixer to low.

3. While the mixer is running, add the pudding mixture, a large spoonful at a time. Beat until no streaks of pudding remain and mixture is nicely thickened.

4. Reserve 4 cookies for garnishing on top. Spread 1/4 of the pudding on the bottom of serving dish. Add a layer of cookies followed by a layer of bananas. Add another 1/4 of the pudding. Repeat the layers until bananas, cookies, and pudding has been used, making sure the top layer is pudding.

5. Cover with plastic wrap and refrigerate for 3-6 hours or until cookies are tender (softened to cake consistency). Crush up cookies to garnish on top. This dessert is best served within 12 hours of assembling.

active time

20 minutes

total time

2 hours equipment large bowl

baking pan

ingredients

4 cups warm milk

4 tbsp butter

2 tsp salt

1 1/2 cups sugar

4 eggs

2 yeast packets

1/2 cup warm water

11 1/2 cups flour

8 tbsp melted butter

1/4 cup sugar mixed with 1 tbsp cinnamon

from ada ostrovsky

instructions

1. In a large bowl mix milk butter salt and sugar. Beat eggs and add into mixture

2. Mix yeast and warm water and add to mixture. Add flour and mix to form soft dough.

3. Let rise to double and knead for five minutes than let rise again.

4. Divide dough into fourths and roll out as for jelly roll. Spread butter and sprinkle cinnamon and sugar, and add nuts and raisins if desired.

5. Roll and slice into one inch rolls or roll and for into jelly roll. Rise again.

6. Bake at 350 degrees for 20 min.

hagrid's hut rock cakes

from felix rybacki

pavlova

active time

30 minutes

total time

2 hours 15 minutes

equipment

large baking sheet stand mixer

instructions

1. Preheat the Oven to 225 F. Line a large baking sheet with parchment paper. Using your stand mixer, beat 6 egg whites on high speed 1 min until soft peaks form. With the mixer on, gradually add 1 1/2 cups sugar and beat 10 min on high speed, or until stiff peaks form. It will be smooth and glossy.

active time

20 minutes

total time

35 minutes plus cooling equipment large baking sheet

mixing bowl

ingredients

1 3/4 cups all purpose flour

2 tsp baking powder

1 tsp pumpkin pie spice

1 stick unsalted butter, frim, diced zest of lemon, finely grated good pinch of salt

3/4 cup dried mixed fruit

1/2 cup granulated sugar

1 large egg

2 tbsp dairy milk

6-8 white sugar cubes

instructions

1. Preheat oven to 400 F. Line a large baking sheet with baking parchment. Put the flour, baking powder, and pumpkin pie spice in a bowl and rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs.

2. Stir in the lemon zest, salt, dried mixed fruit, and sugar. Beat the egg with the milk in a small bowl and add to the dry ingredients. Stir well, until the ingredients bind together in a firm dough.

3. Place 12 even-sized spoonfuls of the dough on the baking sheet. There's no need to make neat shapes; they can be craggy! Put the sugar cubes in a small bag and tap with a rolling pin to break up slightly. Scatter over the cakes and bake for 15 minutes, until risen and pale golden. Transfer to a wire rack to cool.

ingredients

6 large egg whites

1 1/2 cups of granulated sugar

2 tsp of cornstarch

1/2 tbsp lemon juice

1/2 tbsp vanilla extract

2. Use a spatula to quickly fold in 1/2 Tbsp lemon juice and 1/2 Tbsp vanilla extract, then fold in 2 tsp corn starch and mix until well blended.

3. Pipe meringue into 3 to 3 1/2 inches wide nests onto the parchment paper using a Wilton 1M Tip. Indent the center with a spoon to allow room for cream. Bake at 225 for 1 hr and 15 min then turn the oven off and without opening the door, let meringue in the hot oven another 30 min. Outsides will be dry and crisp to the tap and very pale cream-colored and insides will still be marshmallow soft.

4. Transfer the pavlova with the parchment paper onto the counter or a cookie rack and allow it to cool to room temp. Once cool, you can top them with whipped cream and fruit or store in an airtight container for 3-5 days at room temperature (in a low humidity place).

from marlowe wandasiewicz

chocolate cornstarch pudding

from alena ferreira

active time

20 minutes

total time

30 minutes

equipment

large, heavy skillet (preferably cast-iron or stainless steel)

ingredients

1/2 cup white sugar

3 tbsps unsweetened cocoa powder

1/4 cup cornstarch

1/8 tsp salt

2 3/4 cups milk

2 tbsps butter room temperature

1 tsp vanilla extract

jelly cookies

active time 30 minutes

from scarlett nell

instructions

1. In a saucepan, stir together sugar, cocoa, cornstarch and salt.

2. Place over medium heat and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of your spoon

3. Remove from heat and stir in butter and vanilla.

4. Let cool briefly, and serve warm or chill in refrigerator until serving.

total time

1 hour equipment

large baking sheet stand mixer

ingredients

2 sticks of softened butter or one cup of margarine

1/2 cup and 1 1/2 tbsp of sugar

2 egg yolks

1 1/2 tsp of vanilla extract

2 1/4 cups of sifted all-purpose flour

1/2 cup sieved raspberry preserves/jam

instructions

1. Beat butter, sugar, egg yolks, and vanilla in a large bowl until light and fluffy; stir in flour to make a stiff dough.

2. Preheat oven to slow 300 degrees.

3. Roll dough, one quarter at a time, to a thickness a bit more than 1/4 inch on a lightly floured surface with a lightly floured rolling pin. Cut into rounds with a 1 inch scalloped or round cookie cutter. Place cookies 1 inch apart, on ungreased cookie sheets. Repeat with remaining dough.

4. Press down in center of each cookie with a fingertip to make an indent. Put around 1/4 tsp of jam in each indent.

5. Bake for 18 minutes or until edges of cookies begin to brown. Cool on wire racks.

frozen lemon mousse

from lucy cook

active time

20 minutes

total time

35 minutes plus cooling equipment

8 inch nonstick springform pan

baking sheet

ingredients

8–10 lemons

2 cups sugar

8 egg yolks

2 whole eggs

1 cup unsalted butter (cut into pieces)

1 1/2 cups + 2 tbsp chilled heavy cream candied lemon zest

one 8 ounce container of creme fraiche

instructions

Lemon curd:

1. Prepare ice-water bath in large bowl.

2. Juice 1 lemon - save juice. Juice other lemons to yield 1 cup.

3. Place 1 cup lemon juice, sugar, egg yolks, whole eggs, and butter in saucepan. Whisk to combine.

4. Cook over medium heat, whisking constantly, until beginning to boil.

5. Strain through mesh strainer into bowl set in ice-water bath. Stir until cool.

6. Remove from bowl and put into container. Cover with plastic wrap and place directly on surface of curd. Refrigerate for at least one hour.

Lemon mousse:

7. Place 1 1/2 cups heavy cream into large bowl.

8. Whisk until in soft peaks.

9. Reserve 1/2 cup lemon curd for sauce ; add remaining and mix until combined.

10. Place springform pan on baking sheet. Transfer mousse into springform pan, put into freezer for at least 4 hours.

Lemon sauce:

11. Drain candied lemon zest, reserve syrup. Whisk 1/3 cup syrup, reserved 1/2 cup lemon curd, and reserved juice from one lemon in small bowl.

Assembly:

12. Remove lemon mousse from freezer and let warm 4-5 minutes in room temperature.

13. Meanwhile, whisk creme fraiche and remaining 2 tbsp heavy cream until soft peaks form.

14. Remove sides of springform pan. Slice mousse and place on plates. Spoon lemon sauce on slices and top with creme fraiche. Garnish with candied lemon zest. Enjoy!!!

miniature cheesecakes

from mason arthur

reindeer cookies

from grayson zilliax

active time

20 minutes

total time

35 minutes plus cooling equipment mixing bowl

baking sheets

ingredients

3/4 cup of peanut butter

1 1/4cup firmly packed brown sugar

1/2 cup shortening

3 tbsps of milk

1 tbsp of vanilla

1 egg

1 3/4 cup of flour

3/4 tsp of baking soda

3/4 tsp of salt

chocolate covered mini pretzels

red and brown m&m’s

instructions

1. Preheat oven to 375 degrees F.

2. Beat butter, sugar, peanut butter, eggs, vanilla extract, and salt together in a bowl until smooth and creamy. Stir flour and baking soda into creamed butter mixture until well incorporated.

3. Roll dough into 36 balls. Flatten each ball and shape into an upside-down triangle. Press two pretzels into the two top corners of each triangle for the antlers. Press two chocolate chips into the center of each triangle for the eyes, and one chocolate chip or M&M on the bottom of the triangle for the nose. Arrange cookies on baking sheets.

4. Bake in the preheated oven until cookies are golden brown, 10 to 15 minutes.

active time

15 minutes

total time

45 minutes plus cooling equipment mixing bowl

baking sheets

ingredients

8 oz of cream cheese

5 eggs

1 tsp of vanilla

1 1/4 cup of sugar

1 cup of sour cream

instructions

1. Cream together 8oz of cream cheese with 5 eggs, 1 cup of sugar, and a 1/2 tsp of vanilla. This will make the filling. Next, using cupcake papers fill 24 muffin tins 2/3 full with filling. Bake at 300 degrees fahrenheit for 30 minutes. Cool for 5 minutes until the top of the cupcake collapses.

2. Mix together 1 cup of sour cream with 1/2 tsp of vanilla and 1/4 cup of sugar. Fill indentation on cupcakes with the mixture you just made then bake the cupcake, filling and all, for 5 minutes.

3. Let the cupcakes cool, then, top with strawberry, pineapple etc.

(These go great with the 4th of July. Just use raspberries and blueberries!)

blueberry pie

active time

30 minutes

total time

2 hours equipment

mixing bowl

9–10 inch pie plate

ingredients

Dough:

2 1/2 cups flour

1/2 tsp salt

1 cup cold unsalted butter

cut into 1/2 inch cubes

glass of ice water

Filling:

6 cups fresh blueberries

3/4cups granulated sugar

3 tbsp flour

1 tsp lemon juice

1/2 tsp cinnamon

milk and sugar to glaze

instructions

For the dough:

from kate van nimwegen

1. Combine salt and flour.

2. Add in the butter and used you fingers to flatten the butter.

3. Make a well in the center of your mixture and slowly add in the water 1 Tbsp at a time combining after each addition until a dough consistency.

4. Divide the dough into to pieces then form them into disks and wrap in plastic wrap.

5. Let cool in the refrigerator for 20 minutes before use.

For the filling:

1. Line a 9 or 10 inch pie plate with a single pie crust.

2. In a large mixing bowl combine blueberries, granulated sugar, flour, lemon juice and cinnamon mix to coat blueberries.

3. Pour mixture into a pie plate.

4. Roll out second pie crust and cut into 1/2 inch strips. Lay half of the strips 1/2 inch apart across the top of the pie. Weave the other half over and under to create a lattice top.

5. Brush with milk and sprinkle with sugar.

6. Bake at 400° 45 to 50 minutes cover edges with foil if necessary to prevent over browning

banana bread

active time

20 minutes

total time

1 hour equipment

hand mixer cake pans

ingredients

3 ripe bananas

1/4 cup oil

1/2 cup sugar

1 egg

2 cups flour (can use half white, half whole wheat)

1 tsp. baking soda

1 tsp. salt

1 cup nuts or chocolate chips (NOT optional, only do chocolate chips)

instructions

from max saraf

chocolate burfi

from dhanya bharadwaj

1. Preheat oven to 350.

2. Mash bananas with a fork in a medium bowl. Mix in oil and sugar. Mix in egg. In a separate bowl, whisk together flour, baking soda and salt.

3. Add to banana mixture and stir until combined. Add nuts or chocolate chips, if using.

4. Bake in a greased loaf pan for 50-60 minutes.

active time

10 minutes

total time

30 minutes equipment

small pot

cookie container

ingredients

1 cup milk powder

1 cup sugar

1/16 cup cocoa powder

1/4 cup ghee

1 tsp cardamom

instructions

1. Mix the milk powder and the cocoa powder, and keep them to the side.

2. Add sugar to a pan, and add water to the pan until the sugar is covered.

3. Add cardamom powder and bring it to a boil until it comes to a one string consistency.

4. Switch off the stove and mix the cocoa & milk powder to the rest until it is one solid mass.

5. Add butter for glaze.

6. Pour the mix into a greased cookie container.

7. After ten minutes, cut it into pieces and then eat it.

rhubarb muffins

active time

15 minutes

total time

45 minutes equipment muffin tin

mixing bowl

ingredients

1/4 cup sugar

1/2 tsp ground cinnamon

3 tbsps finely chopped pecans

1 cup buttermilk

1 large egg

1 cup packed light brown sugar

1/4 cup vegetable oil, preferably canola

1 1/2 tsps pure vanilla extract

1 1/2 cups diced rhubarb

1 3/4 cups all-purpose white flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

from ben kleiner

instructions

1. Preheat oven to 400 F. Lightly oil 12 muffin cups or coat with nonstick cooking spray; set aside. In a small bowl, stir together sugar, cinnamon and nuts; set aside.

2. In a mixing bowl, whisk together buttermilk, egg, brown sugar, oil, and vanilla until smooth; stir in rhubarb. In another bowl, whisk together flour, baking powder, baking soda and salt; add to the buttermilk/ rhubarb mixture and stir until just combined.

3. Spoon the batter into the prepared muffin cups. Sprinkle the reserved sugar nut mixture over the tops of the muffins are golden brown. Let cool briefly on a wire rack before serving. Makes 12 muffins.

cherry cheesecake

active time

20 minutes

total time

1 hour plus cooling equipment

9 inch springform pan

food processor

ingredients

3 (8oz) packages cream cheese

3 eggs

3/4 cup granulated sugar

1 1/2 packages graham crackers

1 cup (2 sticks) butter, melted

2 cans Oregon fruit products fark

sweet cherries (or any other brand of canned cherries, not cherry pie filling)

1/4 cup granulated sugar

3 tbsp cornstarch

1 tbsp fresh lemon juice

from audrey tran

instructions

1. Preheat the oven to 350°F. For the cheesecake: Beat all ingredients together with hand mixer (or stand mixer) until smooth. Set aside.

2. For the crust: Pulse the graham crackers in a food processor, until fine. Drizzle in melted butter with the food processor still running and mix until fully combined. Pack the graham crackers onto the bottom of a non-greased springform pan. Put the cheesecake batter into the pan and spread it evenly. Bake for 35-40 min.

3. For the filling: Empty the cherries with the liquid into a saucepan, reserving 3 tbsps of liquid in a small bowl.

4. Add the cornstarch to the reserved cherry liquid and stir until dissolved. Add sugar and lemon juice to the cherries in the saucepan and heat to a boil, stirring to dissolve sugar. Reduce heat to a simmer. Add cornstarch mixture to the saucepan and stir until thick. Let cool.

5. Let the cheesecake cool and then remove the sides of the springform pan and top with cherry filling.

red velvet cake

active time

30 minutes

total time

2 hours equipment

three 9 by 1 1/2-inch round cake pans

stand mixer

ingredients

vegetable oil for the pans

2 1/2 cups all-purpose flour

1 1/2 cups sugar

1 tsp baking soda

1 tsp fine salt

1 tsp cocoa powder

1 1/2 cups vegetable oil

1 cup buttermilk, at room temperature

2 large eggs, at room temperature

2 tbsp red food coloring (1 ounce)

1 tsp white distilled vinegar

1 tsp vanilla extract

cream cheese frosting, recipe follows crushed pecans, for garnish

cream cheese frosting:

1 pound cream cheese, softened

4 cups sifted confectioners' sugar

2 sticks unsalted butter (1 cup), softened

1 tsp vanilla extract

instructions

from karis robinson

1. Preheat the oven to 350 degrees F. Lightly oil and flour cake pans.

2. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

3. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

4. Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

5. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.

6. Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the Cream Cheese Frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top,

rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.

7. In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)

8. Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

zucchini bread

active time

15 minutes

mini cheesecakes

active time

20 minutes

total time

35 minutes plus cooling equipment

mixing bowl

baking sheets

ingredients

2/3 cup of graham cracker crumbs

1 tbsp of melted butter

8 ounces of soften cream cheese

1 tsp of vanilla extract

1 egg

1/3 cup of sugar

optional topping fruit (possibly cherries or raspberries.)

mini paper baking cups

mini muffin™ pan

instructions

from gabe ledgard

1. Preheat oven to 375 F.

2. Line pan with baking cups.

3. In a medium bowl, combine graham cracker crumbs with butter. Press a tsp of crumb mixture into each baking cup.

4. In a separate bowl, beat cream cheese, vanilla extract, egg and sugar until blended. Fill each baking cup with this mixture.

5. Bake for 10 minutes.

6. Refrigerate until chilled.

7. Top with fruit and serve. The end.

instructions

1. Cream eggs, sugar, & oil.

from ethan im

total time

1 hour equipment

three 9 by 1 1/2-inch round cake pans stand mixer

ingredients

3 eggs

2 cups of sugar

1 cup of oil

1 tsp of salt

1 tbsp of baking soda

1/2 tsp of baking powder

3 cups of flower

3 tsp of cinnamon

2 cups of peeled grated zucchini

3 tsp of vanilla extract

1 cup of walnuts

2. Add dry ingredients except walnuts to wet ingredients.

3. Add zucchini to mix. Add vanilla extract & walnuts.

4. Bake at 350° fahrenheit for 45 minutes

5. Enjoy!

japanese fluffy cheesecake

from elaine zhang

11. Pour the cream cheese mixture into the bowl with the rest of the egg whites. Use the "fold technique" to make sure all the liquids are combined.

12. Stir gently until everything is combined (the final mixture should be pretty liquid).

active time

30 minutes

total time

1 hour 30 minutes

equipment

large mixing bowls

electric whisk

ingredients

160g cream cheese

20g unsalted butter

50 ml non-sugar milk

40g cake flour

4 eggs

1/4 tsp lemon juice

80g sugar

hot water

powdered sugar

instructions

1. Leave cream cheese at room temperature & then mash until smooth (make sure you let it cool off before mashing - otherwise it will be chunky).

2. Add unsalted butter to the cream cheese (don't mix yet).

3. Boil water in a pot & place the mashed cream cheese on top of the boiling water.

4. Whisk until the butter is melted & the cream cheese is warm.

5. Whisk in non-sugar milk until all mixed & warm, then take out of pot.

6. Sift in baking flour (or all-purpose & cornstarch) & whisk together well.

7. Separate the whites & yolks for the eggs.

8. Whisk the yolks into the cream cheese mixture (step 6).

9. Beat the egg whites and lemon juice (it droops a little when picked up). In three parts, add the sugar and keep beating (every 15s) until soft peaks form.

10. Add in 1/3 of the egg whites (in two parts) to the cream cheese mixture (step 8) (make sure the mixture is a little bit warm—then whisk it in in one direction only.

13. Place wax paper in a cake pan, then pour in the cake mixture. Hold a spatulas narrow end in between to get rid of bubbles.

14. Place the cake pan in a mold, then fill in 1/3 to 1/4 with hot water.

15. Preheat oven for 15 min at 170/180 degrees Celsius.

16. Bake cake at 160 degrees celsius for 20 min. Open oven to allow cake to cool for 5-10s. then bake at 110 degrees celsius for 60 min.

17. Gently tap around the mold for the cake to fall out. Sprinkle powdered sugar on top to make it look pretty.

18. Enjoy!

red velvet cake

active time

20 minutes

snickerdoodles

active time

15 minutes

total time

30 minutes equipment mixing bowl baking sheet

ingredients

1 cup Shortening

2 eggs

1 1/2 cup sugar

2 3/4 cup flour

1 tsp cream of tartar

1 tsp baking soda

2 tbsp sugar

2 tbsp cinnamon

from hoops rawcliffe

instructions

1. Preheat oven to 400º F.

2. Mix flour, salt, and baking soda in a bowl.

3. Mix shortening, eggs, and sugar in mixer.

4. Slowly add dry ingredients to wet ingredients.

5. Roll dough into little balls

6. Mix the 2 tbsp sugar and cinnamon in a separate bowl.

7. Roll dough balls in cinnamon sugar mix.

8. Bake for 8-10 minutes.

total time

2 hours equipment hand mixer cake pans

ingredients

1/2 cup shortening

1 1/2 cups sugar

2 eggs

2 ounces red food coloring

2 tbsps cocoa (heaping)

1 cup buttermilk

2 1/4 cups cake flour

1 tsp salt

1 tsp vanilla

1 tsp baking soda

1 tsp vinegar

3 tbsps flour

1 cup milk

1 cup sugar

1 tsp vanilla

1 cup butter (must be butter)

instructions

from ty grkov

1. Cream shortening, sugar and eggs.

2. Make a paste of food coloring and cocoa. Add to creamed mixture.

3. Add buttermilk alternating with flour and salt. Add vanilla. Add soda to vinegar, and blend into the batter.

4. Pour into 3 or 4 greased and floured 8" cake pans. Bake at 350°F for 24-30 minutes.

5. Split layers, fill and frost with the following frosting.

6. Frosting: Add milk to flour slowly, avoiding lumps. Cook flour and milk until very thick, stirring constantly. Cool completely.

7. Cream sugar, butter and vanilla until fluffy. Add to cooked mixture. Beat, high speed, until very fluffy. Looks and tastes like whipped cream.

cinnamon buns

from lucy smith

active time

30 minutes

total time

1 hour 15 minutes

equipment

large mixing bowl

9x13 and 8x8 inch baking pan

ingredients

2 pkgs active dry yeast

1 cup warm water (110 to 115º F)

2/3 cup plus 1 tsp sugar (divided)

1 cup milk, warmed

2/3 cup butter

2 tsp salt

2 eggs, slightly beaten

7 to 8 cups all purpose or bread flour

1 cup butter, melted

1 3/4 cup granulated sugar (divided)

3 tbsp cinnamon

1 1/2 cups walnuts, chopped (optional)

2/3 cup butter, melted

4 cups powdered sugar

2 tsp vanilla

4 to 8 tbsp hot water

instructions

1. For dough: Combine yeast, warm water and 1 tsp sugar in a cup and stir; set aside.

2. In a large bowl, mix warmed milk, remaining 2/3 cup sugar, butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour to make a slightly stiff dough (dough will be sticky).

3. Turn out onto a well-floured board and knead 5 to 10 minutes or until dough is smooth and elastic. Place dough in a well-buttered glass or plastic bowl, cover and let rise until doubled, punch down dough and let rest 5 minutes.

4, Roll out on a floured surface into a 15-by-20-inch rectangle.

5. For Filling: Spread dough with 1/2 cup melted butter. Mix together 1 1/2 cups sugar and cinnamon. Sprinkle over buttered dough. Sprinkle with walnuts if desired.

6. Roll up jellyroll fashion and pinch edges together to seal. Cut into 12 slices.

7. Coat bottom of a 9 by 13-inch baking pan and an 8 by 8-inch baking pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4 cup sugar.

8. Place slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 minutes.

9. Preheat oven to 350º. Bake for 25 to 30 minutes, or until nicely browned. Let cool slightly, then spread with glaze.

10. For Glaze: Mix melted butter, powdered sugar and vanilla. Add hot water 1 T. at a time until glaze is of desired spreading consistency. Spread over slightly cooled rolls.

olive oil cake

active time

15 minutes

hello dolly

active time

15 minutes total time

45 minutes equipment saucepan

8 inch square pan

ingredients

4 tbsp unsalted butter

1 cup honey maid graham cracker crumbs

1 cup baker's sweetened coconut (flaked)

3/4 cup Nestle toll house semi-sweet

morsels

1/2 cup pecan pieces

1 (14oz) can sweetened condensed milk

from naomi wintraub

instructions

1. Preheat oven to 325°F.

2. Melt butter in a saucepan. When the butter is completely melted, slowly stir in graham cracker crumbs.

3. Pour buttery graham cracker crumbs into 8" square pan, press down to evenly cover bottom.

4. Evenly distribute coconut flakes on top of graham crumbs.

5. Evenly distribute chocolate chips on top of coconut flakes.

6. Evenly distribute pecans on top of coconut flakes and chocolate chips.

7. Slowly pour sweetened condensed milk over contents of pan until everything is covered.

8. Bake for 30 minutes at 325°F.

9. Let cool completely before serving. Place in refrigerator to accelerate cooling. Cut into 16 squares and serve cold or at room temperature.

total time

1 hour equipment mixing bowl

9 inch greased pan

ingredients

1 3/4 cups flour

1 tsp baking powder

3/4 tsp salt

3 eggs

1 1/4 cups sugar

1/4 tsp lemon zest

3/4 cup olive oil

3/4 cup milk

from neil nagpal

instructions

1. Whisk flour, salt and baking powder in a bowl. Beat eggs in a bowl. Add sugar and lemon and beat till fluffy. Mix in the oil. Add milk and flour mixture slowly till everything is combined.

2. Put the batter in a 9 inch greased pan then sprinkle the top with 2 tbsp of sugar. Bake at 350 degrees fahrenheit for 45 minutes.

chocolate chip coffee cake

from anna kopstein

the batter and evenly distributed throughout the baked cake (otherwise, they may sink to the bottom).

9. For the Glaze: Combine powdered sugar, maple syrup, 2 tbsp cream, and espresso powder in medium bowl. Whisk until smooth, adding more cream by 1/2 tspfuls if glaze is too thick to drizzle.

active time

30 minutes

total time

1 hour 30 minutes, plus cooling equipment

12-cup bundt pan

2 bowls

ingredients

nonstick vegetable oil spray

12-oz package semisweet chocolate chips

3 cups all purpose flour, divided

2 tsp baking soda

1 tsp baking powder

3/4 tsp salt

1 cup (2 sticks) unsalted butter, room temperature

1 1/2 cups (packed) golden brown sugar

2 1/2 tsp vanilla extract

1 tsp maple extract

4 large eggs

1 cup buttermilk

1 cup powdered sugar

2 tbsp pure maple syrup

2 tbsp (or more) whipping cream

1 1/2 tsp instant espresso powder

instructions

1. Preheat oven to 325°F. Butter 12-cup Bundt pan. Spray pan generously with nonstick spray. Dust pan lightly with flour.

2. Mix chocolate chips and 2 tbsp flour in medium bowl. Sift remaining flour with baking soda, baking powder, and salt into another medium bowl.

3. Using electric mixer, beat butter and brown sugar in large bowl until fluffy, about 3 minutes.

4. Beat in vanilla extract and maple extract. Add eggs, 1 at a time, beating well after each addition.

5. Mix in flour mixture in 3 additions alternately with buttermilk in 2 additions, beginning and ending with flour mixture. Fold in chocolate chip mixture. Transfer batter to prepared pan, spreading evenly.

6. Bake cake until tester inserted near center comes out clean and cake begins to pull away from sides of pan, about 1 hour.

7. Cool cake in pan on rack 30 minutes. Invert cake onto rack and cool completely.

8. Mixing the chocolate chips with a little flour before adding them to the batter helps the chips stay evenly suspended in

10. Spoon glaze decoratively over top of cake; let stand at room temperature until glaze is firm, about 1 hour.

strawberry cake

from flora toledo

mimi's carrot cake

from stella putnam

active time

30 minutes

total time

1 hour 30 minutes

equipment two 8-inch pans

mixing bowls

ingredients

Cake:

1 stick of butter

6 oz white chocolate, finely chopped

1 package plain white cake mix

1 cup whole milk

3 eggs

2 tsp vanilla extract

Berry buttercream:

3/4 cup strawberries

1 stick of butter at room temperature

3 3/4 cups powdered sugar

1 tbsp of milk, if needed

instructions

1. Preheat oven to 350 degrees, and grease two 8 inch pans.

2. Melt butter and white chocolate over low heat. Cook until melted while stirring, about 4 mins.

3. Mix the cake mix, milk, eggs, vanilla, and butter chocolate mixture in a large bowl. Blend on low for one minute, stop the machine, and scrape down the sides. Increase speed, beat for 2 more mins and pour equally into the two pans.

4. Bake cakes for about 30 mins or until golden brown on top.

5. Cut the tops off of the strawberries and puree in food processor. Place the butter in a large mixing bowl, and blend on low speed for about 30 secs, or until fluffy.

6. Add powdered sugar and berry puree and beat until combined at a medium low speed.

7. Frost the cake, then place cake, uncovered in refrigerator until frosting sets, about 20 mins.

active time

30 minutes

total time

1 hour 15 minutes, plus cooling

equipment

three 8-inch round pans

mixer with paddle attachment

ingredients

1 1/2 cups vegetable oil of your choosing

2 cups sugar

4 eggs

2 cups flour

2 tsp baking soda

1 tsp salt

3 tsp cinnamon

2 tsp vanilla extract

3 cups finely shredded/grated carrots

1 stick butter (room temperature)

8 oz cream cheese (room temperature)

1 box or 3 1/2 cups confectioners sugar

2 tsp vanilla extract

instructions

1. Combine all cake ingredients in the bowl of a mixer with a paddle attachment. Mix the carrots in last. Hand mix the last few strokes to make sure it’s combined.

2. Grease three 8’’ round cake pans with butter and flour. Line the bottom of each cake pan with parchment rounds. Divide the batter evenly between the cake pans. Bake at 325 degrees for approximately 45 minutes.

3. Combine all frosting ingredients in the bowl of a mixer with a paddle attachment. Mix until extremely smooth, and frost the cake when it has cooled.

DRINKS

mineral tea

active time

5 minutes

total time

30 minutes–overnight

equipment

1 quart jar

fine mesh strainer ingredients

1/2 cup dried oatstraw

1/2 cup dried nettles

1/2 cup dried red raspberry leaf

1/2 cup dried alfalfa

1/4 cup dried peppermint

1/4 cup dried chamomile

2 tbsp dried licorice root

from calla hannum

instructions

1. Place all herbs in a large glass jar. Cover with a lid and shake to mix herbs.

2. To make the mineral tea, place 2-3 tbsps of the herb mixture into a quart jar, and pour 4 cups of boiling water over herbs.

3. Cover and let steep for 20-30 minutes, or overnight.

4. Strain out herbs with a fine mesh strainer and enjoy!

holiday tea

active time

2 minutes

total time

5 minutes equipment frying pan

oven-safe pan

ingredients

1 cup iced tea powder

hot cocoa

active time

1 minute

total time

2 minutes equipment mug microwave

ingredients milk

marshmallows

hot cocoa packet

from briggs putnam

instructions

1. Get mug, put milk in the mug and put the mug into the microwave for 1 min and then pour hot cocoa packet in a stir.

2. Take your marshmallows into the mug and enjoy.

1 cup powdered orange drink

1 tsp cinnamon

1/4 tsp nutmeg

1/2 tsp cloves

1/4 cup hot water

from emily felton instructions

1. Put the iced tea powder and orange drink powder into your cup.

2. In a different cup mix your spices with your cut water and let soak for 1 minute.

3. Pour water mixture over powders and stir to enjoy.

lemonade

active time

10 minutes

total time

10 minutes

equipment

saucepan pitcher

ingredients

1 cup sugar (can reduce to 3/4 cup)

1 cup water (for the simple syrup)

1 cup freshly squeezed lemon juice

2 to 3 cups cold water, to dilute

from max breitenbücher

instructions

1. Make simple syrup.

2. Mix with lemon juice and water to dilute.

horchata

active time

20 minutes

total time

8 hours 20 minutes

equipment

blender

strainer

ingredients

2 cups of long grain rice

1 Mexican cinnamon stick

4 cups of hot water

3/4 cup of sugar

2 tsp of vanilla extract

1 cup of milk

Ice cubes to serve

from yaretzi villa aguilar instructions

1. Place the rice and the cinnamon stick in a large bowl and add the 4 cups of hot water.

2. Then cover the bowl with a dish or plastic wrap and let it soak overnight, or at least 8 hours.

3. The Next Day: pour the rice, cinnamon, and water into the blender and process it until it becomes a smooth, watery paste.

4. Using a strainer or a sieve, strain the mixture into a wide mouth pitcher stirring to help the liquid pass through.

5. Add the milk (if using), vanilla extract, and rest of the water. Stir in the sugar, adjusting the amount of sugar you want (how sweet it is).

6. Put the Horchata in the refrigerator. Stir the Horchata before serving, since the rice mixture stays at the bottom. Serve in glasses with ice cube and enjoy!!

mango smoothie

active time 2 minutes

lemon ginger tea

total time 2 minutes equipment blender

from vivian cayetano

instructions

1. Add ice cubes, frozen mango, banana slices, yogurt, orange juice, and honey (if using) to a blender.

2. Cover and process on medium speed for about 30 seconds, using the tamper as needed. Increase to high speed for 15 to 30 seconds until thick and smooth.

active time

5 minutes

instructions

from ina chung total time 15 minutes equipment water boiler mug

1. Bring water to a boil and remove from heat.

2. Cut lemon and ginger into thin slices. (If there is no ginger, use ginger cubes)

3. Add to the hot water.

4. Steep for 5-10 minutes.

5. Strain and pour tea into mug.

6. Add honey, stir, done :)

ingredients

1 cup ice cubes

2 cups frozen mango chunks

1/2 cup banana slices, about 1 medium banana

1/2 cup plain Greek yogurt

3/4 cup orange juice

1 tsp honey, optional, plus more as desired

3. Adjust the smoothie with more orange juice if needed to reach the desired consistency.

4. Taste and add more honey if needed to balance the tart flavor.

ingredients

2 cups water

1/2 lemon

1/2 piece ginger, 2-3 inch (5-7 cm)

1 tsp of honey

papa's chai

active time

20 minutes

total time

8 hours 20 minutes

equipment

blender strainer

ingredients

2 cups of water

4 tsp of loose yellow label Lipton tea

2 green cardamom seed pods, opened 1/2 cup of whole milk

sugar (depends on how much needed)

from zayna tredway instructions

1. Boil water in a pot.

2. Add loose Yellow Label LIpton tea and cardamom pods.

3. Let it sit and boil for 3 minutes. Add whole milk and bring to boil being careful that it does not boil over.

4. Reduce heat and simmer for 15 minutes.

5. Pour into cups using a strainer. Add sugar to taste.

6. Enjoy!!!

strawberry lemonade

from vivian neff

active time

10 minutes

total time

10 minutes equipment

two bowls

ingredients

three or four lemons

4 tbsp of sugar

2 cups of water

1 cup of strawberries (frozen or fresh)

instructions

1. Squeeze the lemons into is small bowl.

2. In a different bowl, mix the water and sugar until the sugar is dissolved. Add the lemon juice to the sugar-water mixture and stir.

3. Add the strawberries cut up or whole. Serve.

Many thanks to Naomi Pleasure-Park, a junior in the Visual Communication Design major at The University of Washington, for her careful and creative curation of this cookbook. She used Adobe InDesign to curate our Middle School students’ illustrations and recipes. We couldn’t have made this collection without Naomi, who happens to be Middle School Art Teacher Rebecca Pleasure’s daughter and her pride and joy.

rebecca with naomi on her 13th birthday (2014)