Nov leaflet

THE LEAFLET volume 2 issue 4 nov. 14, 2014

Food for thought

food issue THIS MONTH:

P2: Pies that will make mouths water P4: Brick oven pizza P7: Scrumptous scrambled eggs P10: 2-Step creations for college students P12: Crunchy crumbly cookies P16: So much food for which to be thankful

P18: Sauces splatter across meals P21: Ice Cream scoops P23: Pasta dangles from the bowl

Food is an essential topic to discuss with family and friends.

There are so many great and exotic foods out there, so why do we eat chicken and beef every night for dinner?

We have the opportunity to thrive within the world of food.

We decided, as a staff, that this topic would fit The Leaflet best for this issue because everyone is a little stressed out and food can always help.

Food is not just to decorate boring kitchen tables and keep our stomachs satisfied.

Food does so much more.

It brings families together to enjoy home cooked meals instead of fast food from what was on the way home.

It keeps the house smelling nice and welcoming, as if a family spends their time there rather than running around every minute of the day.

Spending time in the kitchen should be a family event and this is our effort to assist

families in finding recipes to create.

So we urge readers to flip through this issue and enjoy the photos taken by staff member Brooke Landrum and photo student Allyson Marth.

But, as readers enjoy, we also urge that everyone can find a recipe to create and share with family and friends.

Lauren Glynn

leaflet editor-in-chief

The Leaflet, the official web news-magazine of Sycamore High School, serves as an educational tool in the training of student journalists. We provide information and editorial leadership concerning school, national and world issues. We also provide a public forum for the exchange of ideas and viewpoints and to give coverage to newsworthy events directly related to our diverse school population. These viewpoints are purely from the staff of The Leaflet, and not the administration.

The Leaflet Sycamore High School 7400 Cornell Road Cincinnati, OH 45242

Leaflet Editor-in-Chief: Lauren Glynn Print Editors-in-Chief: Atiya Dosani, Lauren Saxon Web Editor-in-Chief: Kathryn Tenbarge Associate Editors: Joseph Ahn, Madeline Marsh, Anna Zhou Managing Editors: Abbey Baker, Isaac Goldstein Creative Projects: Joseph Ahn, Taylor Evans, Hannah Frey, Elizabeth Rickert, Orion Schlosser, Zoe Schlosser Business Manager: Caroline Gao Web Master: Eli Seidman-Deutsch Assignment Editors: Lila Englander, Brenda Shen Broadcast Editors-in-Chief: Sarah Horne, Victoria Swart, Ben Young

Staff Writers Jordan Baker Jenna Bao Natalie Brinkman Caroline Bruns Ben BrynjulfsonReardon Emily Chien Adhiti Chundur Taylor Close Benjamin Cohen William Coleman Amy Deng Meghan DiGiovanna Jake Englander Sydney Evans Max Fritzhand Zachary Fritzhand Meredith Gottliebson Charles Harte Rujula Kapoor Emilie King Riley Kurtz Lauren Kurtzer Brooke Landrum

Claire Lefton Beverly Liu Jack Loon Melinda Looney-Ho Harsimran Makkad Ellen Martinson Ethan May Hannah May Zachary Milliken Joshua Patterson Esther Pittinger Anthony Popenoe Benjamin Ruskin Madeline Schramm Lauren Shassere Luke Tenbarge Max Torem Emily Tyler Leah Wallihan Kamaria Walton David Wertheim Alex Wittenbaum Neil Yejjey Elijah Zawatsky Nathan Zhang

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PIES

pie crust For the Pie Crust 1 1/2 cups graham cracker crumbs 1/4 cup sugar 4 tablespoons butter

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Directions Mix the crumbs, sugar, and butter in a nine inch pie pan or spring form pan. Mix until the crumbs have absorbed the butter and the mixture is uniform.

Press the crumbs across the bottom of the pan and up the sides. Using a drinking glass to press the crumbs up the sides works well.

Bake for eight to ten minutes at 350 degrees.

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PECAN PIE For the Filling 3/4 stick unsalted butter 1 1/4 cups packed light brown sugar 3/4 cup light corn syrup 2 teaspoon pure vanilla extract 1/2 teaspoon grated orange zest 1/4 teaspoon salt 3 large eggs 2 cups pecan halves (1/2 pound) Directions Preheat oven to 350째F with a baking sheet on middle rack.

Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang.

Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).

Meanwhile, melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest, and salt. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.

Put pecans in pie shell and pour corn syrup mixture evenly over them. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely.

PINK LEMONADE PIE

For the Filling 1 8-ounce packet of cream cheese, softened 1 14-ounce can sweetened condensed milk 3/4 cup pink lemonade concentrate (not mixed with water) 2 tablespoons lemon juice (fresh or bottled) AmeriColor Red food coloring For the Topping 1/3 cup shredded coconut red food coloring 1 cup whipping cream 3 tablespoons sugar 1 teaspoon vanilla extract Directions Using the whip attachment and your stand-type mixer or with a hand held electric mixer, mix the cream cheese until softened. Pour in the sweetened condensed milk very slowly while mixing to avoid clumps, scraping the bowl as you go.

Slowly add the lemonade concentrate and lemon juice and continue beating. Color with red food coloring as desired.

Pour the mixture into the pie shell or springform pan and place it in the freezer while you mix the topping.

RESEARCH BY NATALIE BRINKMAN INFORMATION COURTESY BETTY CROCKER

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PIZZA

Cheese Pizza Directions Step 1: Place a pizza stone or an inverted baking sheet on the lowest oven rack and preheat to 500 degrees.

Step 2: Stretch 1 pound dough on a floured pizza peel, large wooden cutting board or parchment paper.

Step 3: Top as desired, then slide the pizza (with the parchment paper, if using) onto the stone or baking sheet.

Bake until golden, about 15 minutes.

For the Dough 3 3/4 cups flour 1 1/2 teaspoons salt 1 1/3 cups warm water 1 tablespoon sugar 1 packet yeast 3 tablespoons olive oil Whisk flour and salt. Make a well and add warm water, sugar and yeast. When foamy, mix in olive oil; knead until smooth, 5 minutes.

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Brush with olive oil, cover in a bowl and let rise until doubled, about 1 hour 30 minutes. Divide into two 1-pound balls.

Use 1 pound per recipe unless noted.

RESEARCH BY taylor evans INFORMATION COURTESY MY RECIPES

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BURGERS

Cheeseburger When making your own hamburgers, start with 1 ¼ pounds of ground beef with 20 percent fat content. This will be enough for four big patties.

Divide the beef into four sections. Gently form each section into a round “patty” shape. It’s not necessary to tightly pack the beef into shape. In fact, you should try to handle the beef as little as possible.

Preheat your fry pan (on medium- high temperature) by putting a few drops of water in the pan. By the time they have evaporated, the pan will be hot.

Cook the hamburgers (on medium-high) on one side then flip them once, and then cook them on the other side.

Cooking times on each side: 3 minutes for RARE 4 minutes for MEDIUM 5 minutes for WELL DONE Place a slice of cheese on the flip side about 1 minute before the burgers are done cooking. The heat from the hamburgers will melt the cheese.

RESEARCH BY LAUREN SAXON INFORMATION COURTESY FOOD NETWORK

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PANCAKES Traditional Pancakes Ingredients 1 1/2 cups all-purpose flour 3 tablespoons sugar 1 tablespoon baking powder 1/4 teaspoon salt 1/8 teaspoon freshly ground nutmeg 2 large eggs, at room temperature 1 1/4 cups milk, at room temperature 1/2 teaspoon pure vanilla extract 3 tablespoons unsalted butter, add more as needed Directions In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg. In another bowl, beat the eggs and then whisk in the milk and vanilla.

Melt the butter in a large cast iron skillet or griddle over medium heat. Whisk the butter into the milk mixture. Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed.

popular toppings

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RESEARCH BY orion schlosser INFORMATION COURTESY J PALEN HOUSE

Chocolate chips Blueberries Bananas Strawberries Peanut butter Cinnamon

Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake.

Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes.

Flip with a spatula and cook about 1 minute more on the second side.

Repeat with the remaining batter, adding more butter to the skillet as needed.

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EGGS Breaded Eggs Make Medium-Boiled Eggs; peel, then roll in flour, dip in beaten eggs and roll in panko. Shallow-fry in vegetable oil, turning, until crisp.

Basic Scrambled Whisk 2 eggs with 1 to 2 teaspoons milk or heavy cream; season with salt and pepper. Melt 1 tablespoon butter in a small nonstick skillet over medium-high heat; add the eggs and stir until just set.

Deviled Eggs Place 4 to 6 eggs in a large saucepan, cover with cold water by 1 inch and bring to a simmer. Cover, remove from the heat and set aside, 8 to 10 minutes. Drain, then peel in a bowl of cold water. Mash with 1 tablespoon sweet pickle relish, 3 tablespoons mayonnaise, 1 teaspoon mustard, and a pinch each of cayenne, salt and pepper. Scoop into the whites.

Classic Omelet Beat 2 eggs with salt and pepper.

Place in a small nonstick skillet over medium-high heat; add 1/2 tablespoon butter and swirl to melt.

Add the eggs and stir briefly with a rubber spatula, then let the bottom set but not brown. Fold like a letter.

RESEARCH BY orion schlosser INFORMATION COURTESY J PALEN HOUSE

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SMOOTHIES BANANA Blend together 2 bananas, 1/2 cup of vanilla yogurt and milk each, 2 teaspoons of honey, a pinch of cinnamon and 1 cup ice.

STRAWBERRY Blend 2 cups strawberries, 1 1/2 cups each milk and ice, and sugar to taste.

Top with more strawberries.

RASPBERRY ORANGE Blend 1 cup each orange juice and raspberries, 1/2 cup plain yogurt, 1 cup ice, and sugar to taste.

CHERRY VANILLA Blend 1 1/2 cups frozen pitted cherries, 1 1/4 cups milk, 3 tablespoons sugar, 1/2 teaspoon vanilla extract, 1/4 teaspoon almond extract, a pinch of salt and 1 cup ice.

WATERMELON

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RESEARCH BY ISAAC GOLDSTEIN INFORMATION COURTESY ALL RECIPES

Freeze 3 cups cubed seeded watermelon until hard. Blend with 1 cup cubed fresh seeded watermelon, the juice of 1 lime, 1/4 cup sugar and 1 cup water.

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COFFEE PEPPERMINT 1 tablespoon chocolate syrup 2 tablespoons peppermint syrup or peppermint baking chips 1/2 (4-ounces) cup hot fresh brewed coffee Whipped cream, for garnish Chocolate shavings, for garnish

PUMPKIN 2 tablespoons canned pumpkin 1/2 teaspoon pumpkin pie spice, plus more to garnish Freshly ground black pepper 2 tablespoons sugar 2 tablespoons pure vanilla extract 2 cups whole milk 1 to 2 shots espresso, about 1/4 cup 1/4 cup heavy cream, whipped until firm peaks form

CINNAMON SPICE 1/4 cup of Coffee 2 cups of water 1 cinnamon stick Ground cinnamon 1 tbsp of sugar 1 tbsp of cinnamon flavored coffee creamer Whipped cream

EGG NOG COFFEE 2 cups of sugar 4 cups of water 1/2 cup of Coffee 12 eggs 4 cups of milk 4 cups of half-and-half 1 tbsp nutmeg

RESEARCH BY HANNAH FREY AND MEGHAN dIGIOVANNA INFORMATION COURTESY ALL RECIPES

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COLLEGE

BURRITO WRAP

CHICKEN NUGGETS

Ingredients 1 flour tortilla 1/2 avocado 1 chicken breast 1/4 cup brown rice 5-6 cherry tomatoes 1/4 cup leafy greens 1 tablespoon lime juice pinch of salt pinch of pepper

Ingredients 2 boneless, skinless chicken breasts ½ cup panko (Japanese bread crumbs) ½ cup Italian seasoned bread crumbs cup grated Parmesan ½ cup all-purpose flour 2 large eggs, lightly beaten Salt and pepper to taste

Directions Prepare the guacamole by mashing the avocado. Add lime juice, salt and pepper.

Cut the chicken breast into slices or squares. Cook the chicken over medium heat. Add desired amount of taco or burrito seasoning with 3 tablespoons of water.

Spread the guacamole and rice over the burrito. Add the cooked chicken, then the tomato and lettuce.

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Directions Preheat oven to 400˚F. Cut chicken into 2-inch pieces and season with salt and pepper.

Mix Parmesan, bread crumbs and panko in bowl. Place flour and eggs in separate shallow dishes.

Coat chicken in flour, shake off excess and dip in egg, then coat in panko mixture.

Bake for 12-15 minutes, flipping nuggets halfway through.

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AVOCADO TOAST Ingredients 2 pieces of whole grain or sprouted bread 1/2 or 1 ripe avocado Salt Black pepper Garlic powder Directions Place two pieces of bread in toaster Cut open ripe avocado lengthwise. Use half or the whole thing. If using half, save the side with the pit, wrap in foil or plastic wrap and place in fridge.

When the toast is done, scoop out the avocado flesh and spread it on top.

You can mash the avocado inside the skin with a fork before hand or you can spread it like butter on the toast with a knife.

Sprinkle salt, pepper and garlic powder to taste. The better quality spices, the better it will taste.

MACARONI AND CHEESE Ingredients 8 ounces fun-shaped pasta 1 cup heavy cream 1 teaspoon hot sauce ½ cup marscarpone or cream cheese 1 cup shredded cheddar cheese Salt and pepper to taste Directions Cook pasta in boiling water until al dente, about 10 minutes. Drain and set aside.

Cream, hot sauce, salt and pepper to a simmer in saucepan over medium heat.

Cook until cream is reduced by a third.

Add in marscapone and cheddar until melted.

Stir in pasta.

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RESEARCH BY LAUREN GLYNN INFORMATION COURTESY BUZZ FEED

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COOKIES CHOCOLATE CHIP Ingredients 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) butter 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon vanilla extract 2 large eggs 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 1 cup chopped nuts Directions Preheat oven to 375° F. Combine flour, baking soda and salt in small bowl.

Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition.

Gradually beat in flour mixture. Stir in morsels and nuts.

Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

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RESEARCH BY ZOE SCHLOSSER INFORMATION COURTESY ALL RECIPES

May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

[ THE LEAFLET ]

MILK

WHOLE MILK Whole milk is just that: it contains very little additives, and is basically what you get straight out of the cow. It is made of about 3.5% fat.

You can use it to make custard, coffee, and yogurt.

SKIM MILK Skim milk contains approximately 0-0.5% fat. This causes it to also have a lower calorie content than Whole milk, making it ideal for those wishing to limit calories This lowered fat content does cause it to lose a bit of the creamy taste associated with other milks. It contains more calcium than whole milk, but has a lower amount of vitamins, such as vitamin A.

ORGANIC MILK Organic milk comes from cows that are grazed and are from pastures that contain no chemical fertilizers or pesticides. A consensus has not yet formed as to whether Organic milk is any healthier or safer than conventional milk.

This can be attributed to the lack of long term studies comparing the two.

RESEARCH BY ben young INFORMATION COURTESY FOOD NETWORK

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CHEESE TYPES OF CHEESE

Unlike some foods, very often quality and price equal each other in the cheese world. This means that usually, though not always, the more expensive cheeses are indeed the best tasting ones. This means that you should try and buy the best cheeses that you can afford.

Unless you are entertaining, buy the smallest quantities of cheese that you can. This is an affordable way to learn about unfamiliar cheeses. Also, it will ensure that the cheese will not go to waste since there probably will not be any cheese leftover.

When choosing cheeses, it is actually helpful to consider the style of food you like in general. If you like big, bold, spicy flavors, then you are likely to enjoy stronger flavored cheeses such as aged cheddars, Gruyère, spiced cheeses and maybe blue cheeses.

If you generally like milder flavors, then go for milder cheeses such as Colby, mozzarella, young Brie, fresh goat cheese and American or Danish Havarti.

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RESEARCH BY WILL COLEMAN INFORMATION COURTESY FOOD NETWORK

The most popular cheese are Roquefort, Camembert, Feta, Mozzarella, Emmental, Cheddar, Gouda, Parmigiano-Reggiano, and Monterey Jack.

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GRILLED CHEESE CLASSIC GRILLED CHEESE

Ingredients 4 slices (1/2 inch thick) firm white sandwich bread 1/4 pound cheddar cheese, sliced 1/3 inch thick Unsalted butter, room temperature Directions Heat a griddle or large cast-iron skillet over medium-low heat. Place two slices of bread on a clean work surface, and cover each with a layer of cheese; top with remaining bread slices, pressing gently to adhere. Generously butter both sides of each sandwich, spreading it all the way to the edges.

Place sandwiches on the griddle or in the skillet. Cook until golden brown on each side and the cheese has completely melted, 3 to 4 minutes per side, turning once. Before removing from griddle, flip sandwiches to reheat first side, about 15 seconds. Cut each sandwich diagonally in half; serve immediately.

RESEARCH BY BROOKE LANDRUM INFORMATION COURTESY MY RECIPES

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THANKSGIVING STUFFING

GREEN BEANS

Ingredients 3/4 cup butter or margarine 2 large celery stalks, chopped 1 medium onion, chopped (1/2 cup) 9 cups soft bread cubes (15 slices) 1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves 1teaspoon salt 1/2 teaspoon ground sage 1/4 teaspoon pepper

Ingredients 2 pounds green beans, ends trimmed 1 tablespoon extra-virgin olive oil 3 tablespoons butter 2 large garlic cloves, minced 1 teaspoon red pepper flakes 1 tablespoon lemon zest Salt and freshly ground black pepper

Directions Melt butter in 4-quart Dutch oven over medium-high heat. Cook celery and onion in butter 6 to 8 minutes, stirring occasionally, until tender. Remove Dutch oven from the heat.

Gently toss celery mixture and remaining ingredients, using spoon, until bread cubes are evenly coated.

Use to stuff one 10- to 12-pound turkey. Or to bake stuffing separately, grease 3-quart casserole or rectangular baking dish, 13x9x2 inches.

Place stuffing in casserole or baking dish. Cover with lid or aluminum foil and bake at 325째F for 30 minutes; uncover and bake 15 minutes longer.

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Directions Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes.

Drain and shock in a bowl of ice water to stop from cooking.

Heat a large heavy skillet over medium heat. Add the oil and the butter.

Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds.

Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes.

Add lemon zest and season with salt and pepper.

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SWEET POTATO CAKES Ingredients 2 tbsps. white sugar 1/3 cup glutinous rice powder 3 tbsps. ketchup, optional 14 oz. / 400 g sweet potato, peeled, cut lengthwise into half 5 tbsps. vegetable oil, as needed for deep-frying Directions Place a large pot over high heat until boiling, then put on the basket along with the sweet potato, cook over medium high heat for about 15 minutes, or until cooked.

Remove the cooked sweet potato to a big bowl, mash into paste with the help of a wooden spoon.

MASHED POTATOES Ingredients 3 1/2 pounds russet potatoes 2 tablespoons kosher salt 16 fluid ounces (2 cups) half-andhalf 6 cloves garlic, crushed 6 ounces grated Parmesan

Directions Peel and dice potatoes, making sure all are relatively the same size.

Place in a large saucepan, add the salt, and cover with water.

Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil.

Cook until potatoes fall apart when poked with a fork.

Add 1/3 cup glutinous rice powder, 2 tbsps. White sugar and 1 tbsp. water into the paste, knead for a couple of minutes.

Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering.

Form the paste into flat bread.

Remove from heat and set aside.

Heat 5 tbsps. vegetable oil until shimmering, but not yet smoking, deep fry each bread separately over medium heat until goldenbrown, which will take about 8 minutes.

Remove the potatoes from the heat and drain off the water.

Drain them well in a colander and then dry well on kitchen papers, let cool 5 minutes.

Mash and add the garlic-cream mixture and Parmesan; stir to combine.

Let stand for 5 minutes so that mixture thickens and then serve.

RESEARCH BY Kamaria Walton INFORMATION COURTESY FOOD NETWORK

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SAUCES

MARINARA SAUCE Ingredients 1 tablespoon good olive oil 1 cup chopped yellow onion (1 onion) 1 1/2 teaspoons minced garlic 1/2 cup good red wine, such as Chianti 1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped 1 tablespoon chopped fresh flat-leaf parsley 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Heat the olive oil in a large (12-inch) skillet. Add the onion and saute over medium heat until translucent, 5 to 10 minutes.

Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes.

Stir in the tomatoes, parsley, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes.

RESEARCH BY Lauren glynn INFORMATION COURTESY FOOD NETWORK

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SOUP BROCCOLI & CHEESE Cooking spray 1 cup chopped onion 2 garlic cloves, minced 3 cups fat-free, less-sodium chicken broth 1 (16-ounce) package broccoli florets 2 1/2 cups 2% reduced-fat milk 1/3 cup all-purpose flour 1/4 teaspoon black pepper 8 ounces light processed cheese, cubed (such as Velveeta Light)

TOMATO & BASIL

4 cups chopped seeded peeled tomato (about 4 large) 4 cups low-sodium tomato juice 1/3 cup fresh basil leaves 1 cup 1% low-fat milk 1/4 teaspoon salt 1/4 teaspoon cracked black pepper 1/2 cup (4 ounces) 1/3-lessfat cream cheese, softened Basil leaves, thinly sliced (optional)

RESEARCH BY Lauren kurtzer INFORMATION COURTESY FOOD NETWORK

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CHOCOLATE

MILK CHOCOLATE Contains at least 10% chocolate liquor, plus cocoa butter and sugar in varying amounts, and at least 12% milk.

MILK CHOCOLATE

White chocolate is not technically one of the types of chocolate because it does not contain any chocolate liquor. It must contain at least 20% cocoa butter and 14% milk, plus sugar in varying amounts.

GIANDUJA

Chocolate made with toasted hazelnuts ground into powder. It still has a smooth, chocolatey texture, but has the wonderful flavor of hazelnuts.

BITTER SWEET

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Contains at least 35% chocolate liquor, plus cocoa butter and sugar in varying amounts. There is no technical difference between bittersweet and semisweet types of chocolate, and they are often referred to as “dark.” Note that there is such a thing as “bittersweet (or semisweet) baking chocolate,” which is sweetened cocoa liquor without the added cocoa butter.

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ICE CREAM PUMPKIN SPICE

1 cup whole milk 1/2 cup heavy cream 2 egg yolks 1/2 cup plus 1 tablespoon superfine or granulated sugar 1/3 cup canned pumpkin 1/2 teaspoon ground cinnamon, plus extra for dusting Drop of vanilla extract

RASPBERRY CHIP 1 cup whole milk 2 cups heavy whipping cream 1 cup granulated sugar pinch of salt 6 cups of frozen raspberries 1 tbsp lemon juice 1 cup of chocolate chips

MINT CHOCOLATE

2 cups 2% milk 2 cups heavy cream 1 cup sugar 1/2 teaspoon salt 1 teaspoon vanilla extract 1 teaspoon peppermint extract 3 drops green food coloring 1 cup chocolate chips

STRAWBERRY

1 quart fresh strawberries, hulled 1 1/2 cups heavy cream, divided 3/4 cup white sugar 3 egg yolks 3 tablespoons light corn syrup

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CAKE MARBLE CAKE Ingredients 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup white sugar 1/2 cup butter, softened 2 eggs 1 teaspoon vanilla extract 1 cup milk 2 tablespoons unsweetened cocoa powder Directions Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan.

Place flour, baking powder, salt, sugar, butter or margarine, eggs, vanilla, and milk into mixing bowl. Beat slowly to moisten, then beat with an electric mixer at medium speed for about 2 minutes until smooth. Reserve 3/4 cup batter; pour the remainder into pan.

Stir cocoa into the 3/4 cup reserved batter. Drop by spoonfuls over top of white batter. Using a knife, swirl the cocoa batter into the white batter to incorporate it in a marble effect.

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RESEARCH BY LAUREN glynn INFORMATION COURTESY FOOD NETWORK

Bake in preheated oven for 30 to 35 minutes, until an inserted wooden pick comes out clean.

[ THE LEAFLET ]

PASTA SPAGHETTI CARBONARA Ingredients 1 pound spaghetti 8 ounces (8 slices) bacon, cut 1 inch thick crosswise Coarse salt and freshly ground pepper 3 large eggs 3/4 cup grated Parmesan cheese, plus more for serving 1/2 cup half-and-half Directions Set a large pot of water to boil (for pasta). In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towellined plate.

WATCH: How to Cook Pasta Salt boiling water generously; add pasta and cook until al dente, according to package instructions.

Meanwhile, in a large bowl, whisk together eggs, Parmesan, and halfand-half. Set aside.

Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs). Serve immediately, sprinkled with additional Parmesan cheese.

RESEARCH BY anna zhou INFORMATION COURTESY FOOD NETWORK

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