Dessert

COOKIES AND CREAM RICE KRISPIE TREATS

Ingredients: • ¼ cup salted butter • 10.5 oz bag mini marshmallows plus 1 cup • 6 cups Rice Krispies cereal • 10 + 6 Oreos, coarsely crushed • 1 1/3 cups white chocolate chips

Instructions: 1) Butter a 13 x 9 pan, set aside. 2) Melt butter in a large non-stick saucepan over medium low heat, swirling butter up along edges of the pan. 3) Stir in 10.5 oz bag of marshmallows and stir constantly until melted. 4) Remove from heat and gently stir in Rice Krispies cereal until evenly coated. 5) Fold in 10 crushed Oreos and, if available, an additional 1 cup mini marshmallows. 6) Pour mixture into buttered dish. 7) Using a buttered spatula or greased hands gently press mixture evenly into dish, set aside. 8) In a microwave safe bowl, melt white chocolate chips on 50% power in 30 second intervals, stirring after each interval until melted and smooth. 9) Spread melted chocolate evenly over Rice Krispie Treats and immediately (before chocolate hardens) sprinkle with remaining 6 crushed Oreos. 10) Cover and refrigerate about 10 minutes, or alternately let rest on counter until chocolate hardens. 11) Cut into 18 squares and serve.

Adams Family

Students: Fuller Adams (7), Reid Adams (4), Merrie Adams (1)

Culture of Origin: USA

Why this recipe is meaningful:

Our family makes this dish every year for the Everybody Cooks dinner. We love eating it ourselves but also sharing it with Westminster friends.

GRANDMOTHER'S ANGEL DELIGHT

Andrew Family

Student: Sally Anne Andrew (1)

Culture of Origin: USA

Why this recipe is meaningful:

I remember my grandmother, Esther Ashe Edmunds, as the very essence of charm and fun. Perhaps nowhere did I find her active pursuit of daily joy more enticing than her sharing with me her passion and gift in connecting with people through her love of cooking. Indeed, among her most endearing family legacies are the wonderful smells, tastes and laughter she created in her kitchen and shared with her world. Among the most cherished of her creations was this light and heavenly dessert served every Christmas. Ingredients: • 1 1/2 cups whole milk • 6 large egg yolks • 1/3 cup sugar • 3 cups cool whip • 1 angel food cake • 1 vanilla bean, split lengthwise • 2 teaspoons almond extract • 3/4 cup toasted almonds • 3 tablespoons melted butter

Instructions: Scrape in seeds from vanilla bean into milk and bring to a simmer then remove from heat. Whisk together yolks, sugar, almond extract and a pinch of salt in a bowl and add hot milk in a slow stream, whisking. Stir over low heat until thickened enough to leave path on back of spoon when finger is drawn across, about 6 minutes (do not boil). Pour into bowl. Chill uncovered until cold, at least 2 hours. Toast almonds and butter for 2 minutes in 400 oven. Cool. In a glass bowl tear the angel food cake into bite size pieces. Pour 1 cup custard and spread whipped cream on top, layer another layer of angel food cake, custard and whipped cream. Sprinkle almonds on top and chill.

MEXICAN BUTTER PECAN COOKIES

Ingredients: • 1 cup butter, softened • 1/2 cup granulated sugar • 2 teaspoons vanilla • 2 cups all-purpose flour • 1/2 teaspoon salt • 1 1/2 cups finely chopped pecans • Confectioner’s sugar

Instructions: 1. Preheat oven to 350 degrees F. 2. In a medium bowl beat butter, sugar, and vanilla with an electric mixer until creamy. 3. Gradually, beat in flour, salt, and chopped pecans. 4. To make the cookie balls: roll the dough by 2 teaspoonfuls between your palms into balls. 5. Arrange the cookies on a large baking sheet, spacing them 1/2 inch apart. 6. Bake for about 10 to 12 minutes or until slightly golden. 7. Cool the cookies for 5 minutes on the baking sheet. 8. While cookies are still warm, dust with confectioner’s sugar. 9. Dough can be prepared one day in advance. Keep dough in a tightly sealed container in the fridge.

In case of nut allergies you can replace the pecans for coconut or sprinkles.

Barquin Family

Students: Andrea Barquin (5), Arturo Barquin (3), Adriana Barquin (1)

Culture of Origin: Mexico

Why this recipe is meaningful:

This recipe is a family tradition. My grandmother used to baked them for Christmas time for all the grandkids. I have such a sweet memories about these delicious cookies sharing with all our family and cousins. Now, I bake them for our family and friends. My kids love them!!! Thank you!

CHRISTMAS COOKIES

Douglas Family

Student: Reese Douglas (2)

Culture of Origin: The Netherlands

Why this recipe is meaningful:

This is a delicious Christmas cookie that we make year after year. It was passed down to us from Reese’s grandmother and is something her dad has enjoyed since he was a little boy. Ingredients: • 1 cup butter • 1 cup sugar • 1 egg, separated • 2 cups flour • 1/2 t. Cinnamon • 1 T. Water • 1/2 cup finely chopped pecans (or walnuts)

Instructions: Heat oven to 350 Lightly grease a jelly roll pan (15.5 x 10.5x 1) Mix softened butter, sugar, and egg yolk. Blend flour and cinnamon, stir into butter mixture. Pat into pan. Beat water and egg white until frothy; brush over dough and sprinkle with nuts. Bake for 20-25 minutes or until lightly browned. Cut immediately into finger-like strips (need to cut while still warm).

STRAWBERRY CAKE

Ingredients: • 1 box white cake mix, • 1 box (3oz) strawberry jello, • 4 egg whites (not beaten), • 1/2 cup oil, • 3/4 cup mashed strawberries, • 1 teaspoon baking powder Mix everything in a large bowl. Bake in 2 layers at 350 for 25 minutes.

Icing Ingredients: • 5 cups powdered sugar, • 1 stick butter, • 1/4 cup mashed strawberries

Mix all together. Spread between layers and all over the cake. (Add more sugar if the icing is too soft.)

DuPriest Family

Students: Edwin DuPriest (4), Griffin DuPriest (1)

Culture of Origin: USA

Why this recipe is meaningful:

Strawberry cake is what Edwin and Griffin's paternal grandmother makes every year to celebrate their Dad's birthday. We look forward to eating it every January!

AUNT PEGGY'S EASY CHOCOLATE CAKE

Eales Family

Student: Edmund Eales (PF)

Culture of Origin: USA

Why this recipe is meaningful:

Aunt Peggy, who lives on the other side of the country, taught our five-year-olds how to make this during lockdown via video. Ingredients: • 1 ¼ cups all-purpose flour • 1 cup granulated sugar • ⅓ cup unsweetened cocoa powder • ¾ teaspoon baking soda • ½ teaspoon salt • ⅓ cup vegetable oil • 1 teaspoon vanilla extract • 1 teaspoon white vinegar • 2 tablespoons mini chocolate chips

Instructions: 1. Heat oven to 325 degrees. Add the flour, sugar, cocoa powder, baking soda and salt to an 8-by-8-inch square glass or metal baking dish. Whisk together. Use fingers to break lumps. 2. Add 1 cup water along with the oil, vanilla extract and vinegar. Stir with a fork and spoon until the mixture becomes a smooth and uniform batter. 3. Spread the batter in an even layer. Sprinkle with chocolate chips. 4. Transfer the dish to the oven and bake until a toothpick inserted into the center of the batter comes out mostly clean (with just a few cake crumbs clinging to it), 28 to 33 minutes. 5. Remove from the oven, let cool, then cut the cake into squares.

THICK & CHEWY CHOCOLATE CHIP COOKIES

Ingredients: • 3 1/2 cups all purpose flour • 1 tablespoon cornstarch • 1 teaspoon baking powder • 1 teaspoon baking soda • 1 teaspoon table salt • 1 cup unsalted butter, melted & cooled slightly • 1 cup brown sugar • 1 cup granulated sugar • 1 large egg • 2 large egg yolks • 1 teaspoon vanilla extract • 1 (12-ounce) bag mini chocolate chips Instructions: - Mix the dry ingredients (flour, corn starch, baking powder, baking soda & salt) - Cream the butter and sugar with an electric mixer on medium speed until well blended (about 2 minutes). Beat in the egg and egg yolks, then beat in vanilla until well blended. - Add flour mixture to butter and sugar mixture & beat in electric mixer on medium speed until blended. With a spoon, stir in chocolate chips. - Refrigerate the dough in large (3-tablespoon) balls on a large baking sheet, leaving about 2 inches between each cookie. Cover the dough with plastic wrap and refrigerate at least 2 hours or overnight. - Preheat over to 325 degrees - Bake for 15-18 minutes or until lightly browned around the edges, rotating pans halfway through cooking. Cool slightly, then transfer the cookies to a wire rack to cook completely.

Hargraves Family

Students: Huntley Hargraves (6), Grayson Hargraves (2)

Culture of Origin: USA

Why this recipe is meaningful:

Grayson & Huntley love to make these together, and the rest of us love to eat them!

POPPY'S CAMPFIRE BAKED APPLES

Harrigan Family

Student: Willa Harrigan (2)

Culture of Origin: Germany

Why this recipe is meaningful:

My grandfather who emigrated from Germany to NY as a child was an avid hiker and campfire cook. He passed this recipe on to my father and we continue to enjoy this dessert in the woods! Instructions: 1) With a knife and spoon scoop out the the stem and core of the apples. Leave a little of the bottom intact so the filling doesn’t fall through. 2) Mix cinnamon and granulated brown sugar. If you’re camping you can keep this mixture in a little jar or container. 3) In the apple cavity, layer in raisins and cinnamon-sugar. 4) Put each apple in the center of a square of heavy duty aluminum foil. Bring the corners up and twist the foil to seal the apple and create a handle. (5) Place each apple in the coals of a fire (not in the flames.)

Turn the apple using the little handle and an oven mitt or glove, so it cooks evenly. 6) The apples should bake and steam, not fry. Bake 15 -20 minutes. Enjoy under the stars!

ZUCCHINI BREAD

Ingredients: • 3 c. all purpose flour • 1 tsp. salt • 1 tsp. baking soda • 1 tsp. baking powder • 1/2 tsp. ground cinnamon • 1/4 tsp. ground nutmeg • 3 eggs • 1 c. vegetable oil • 2 1/4 c. granulated sugar • 3 tsp. vanilla extract • 2 c. grated zucchini

Instructions: Preheat oven to 325 degrees F. Sift flour, salt, baking soda, baking powder, cinnamon, nutmeg into a bowl. Beat eggs, oil, sugar, and extract together separately. Add sifted ingredients to the creamed mixture until everything is incorporated. Stir in zucchini. Split batter into 2 greased and floured 8 x 4 inch pans. Bake for 40-60 minutes or until tester comes out clean. Cool in pan on rack for 20 minutes. Remove from pan and completely cool.

Ho Family

Students: Lucas Ho (1)

Culture of Origin: USA

Why this recipe is meaningful:

Lucas loves to bake this with everyone in the family... and being the official taste tester!!!

KAKY'S SOUR CREAM POUNDCAKE

Irwin Family

Students: James Irwin (8), Drew Irwin (5), Darby Irwin (2)

Culture of Origin: USA

Why this recipe is meaningful:

This recipe comes from our late grandmother, "Kaky," and has been a favorite in our family for decades. We bake it every year on Christmas Eve, and when we wake up on Christmas morning, we fill it with candles and sing happy birthday to Jesus. Then we toast pieces to eat while we open our gifts. We hope you'll love it as much as our family does! Ingredients: • 2 sticks salted butter • 6 eggs • 3 cups all-purpose flour • 3 cups sugar • 1/2 tsp vanilla • 1/2 tsp baking soda (brand new works best!) • 1 cup reduced fat sour cream

Instructions: Set oven to 325 degrees. Grease a bundt cake pan. 1. Combine the butter and sugar with a mixer 2. Add eggs to the mixer one by one 3. Add vanilla 4. Sift the flour together with the baking soda. 5. Add small amounts of the flour mixture alternately with small amounts of the sour cream until both are completely added. Make sure that you begin and end with the flour mixture. 6. Pour dough into bundt cake pan and bake for 1.5 hours.

Check the cake after 75 minutes with a toothpick (every oven is a little bit different!). The cake should be golden brown when you remove it from the oven. Allow to cool completely before removing from pan.

Eat with whipped cream and berries for dessert or toast with butter for breakfast!

EIGHT TREASURE RICE PUDDING

Topping options: Walnuts, goji berries, dried red dates, lotus seeds, dried apricots, green raisins, dried mangoes, hawthorn cake

Instructions: 1. Steam the glutinous rice (first steam) 2. Mix the rice with coconut oil and sugar 3. Spread the toppings on the bottom of the bowl 4. Add a layer of cooked glutinous rice 5. Add the red bean paste layer 6. Fill up the bowl with the rest of the rice 7. Steam the second time 8. Plate the rice and serve

Jin Family

Students: Kate Jin (3)

Culture of Origin: China

Why this recipe is meaningful:

It is a beautiful and healthy dessert that we eat for Chinese New Year celebration.

BRIGADEIROS

Kittredge Family

Students: Ethan Kittredge (7), Grant Kittredge (2)

Culture of Origin: Brazil

Why this recipe is meaningful:

For five years our family lived in Brazil, where brigadeiros are a traditional dessert served at birthday parties and celebrations. Our memories of brigadeiros are always happy events and occasions, and they are still frequently requested for birthdays here in Atlanta too! Ingredients for 8 servings: • 1 tablespoon butter • 14 oz sweetened condensed milk • ¼ cup cocoa powder • 1 cup chocolate sprinkle, as needed

Instructions: In a pot over low heat, melt the butter, condensed milk, and cocoa powder, stirring continuously until you can see the bottom of the pot for 2-3 seconds when dragging a spatula through. Pour onto a greased plate, then chill for 1 hour. Shape and roll the chilled mixture into balls. Roll the balls in chocolate sprinkles. Enjoy!

SASSY PECANS

Ingredients: • 1 egg white • 1 tablespoon water (room temperature) • 1 teaspoon vanilla extract • 1/2 teaspoon ground cinnamon • 1/4 teaspoon salt • 1 cup white sugar • 1 pound pecan halves

Instructions: Whisk egg white and water together in a large bowl until frothy. Add vanilla, cinnamon, and salt, mix well. Add sugar, mix well. Toss pecans in the mixture until all pecans are evenly coated. Spread coated pecans onto a baking sheet.

Preheat oven to 250 F (120 °C). Bake 15-20 minutes, stir, and lower oven temperature to 225 F. Keep baking and stir every 15 minutes, until pecans are evenly browned. It takes about 1 hour. Taste test the pecans – they should be crunchy when cooled.

Lin Family

Student: Chloe Lin (4)

Culture of Origin: USA

Why this recipe is meaningful:

We make these before Christmas and share with friends all over the U.S.

PUMPKIN BANANA BREAD

Macauley Family

Student: Oliver Macauley (PF)

Culture of Origin: USA

Why this recipe is meaningful:

We discovered this recipe via The Pioneer Woman during quarantine and made it multiple times. It was always delicious! Ingredients: • 3 c. Unbleached All-purpose Flour • 2 tsp. Baking Soda • 1 tsp. Kosher Salt • 1/2 tsp. Baking Powder • 1 1/2 tsp. Cinnamon • 3/4 tsp. Ginger • 1/2 tsp. Cloves • 1/4 tsp. Freshly Grated Nutmeg • 1 c. Granulated Sugar • 1/2 c. Lightly Packed Light Brown Sugar • 2/3 c. Vegetable Oil • 3 Eggs • 1 c. Canned Pumpkin Puree • 1 c. Mashed Ripe Banana • 1 c. Chopped Pecans

Instructions: Preheat oven to 350ºF. Grease two loaf pans, (8x4 or 9x5). Whisk flour, baking soda, salt, baking powder, and spices together. In another bowl, beat sugars, oil, and eggs until combined. Add pumpkin and banana; mix well. Stir in flour mixture. Fold in pecans. Divide batter evenly between pans. Bake for 45–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the tops are browning more than you’d like, tent with foil towards the end of baking. Cool in pans for 5 minutes. Run a knife around the edge and pop out of pans. Cool on a wire cooling rack. Serve warm or at room temperature. Wrap bread in foil to store.

FROSTED BANANA COOKIES

Ingredients: • 3/4 cup of butter (softened) • 3/4 cup of sugar • 1 egg • 1/2 tsp vanilla • 2 mashed bananas • 1/4 tsp salt • 1 tsp baking soda • 2 cups sifted flour

Cream butter and sugar. Add egg, vanilla and bananas. Sift four, salt and soda together. Place on greased cookie sheet (1tsp size). Bake at 350 degrees for 8 minutes. Only the edges will brown.

Frosting Instructions: • 6 tbsp brown sugar • 4 tbsp butter • 4 tbsp cream or evaporated milk • Confectioner’s sugar • 1/2 tsp vanilla extract

Place brown sugar, butter and milk in a sauce pan and bring to a boil. Remove from heat and add enough powdered sugar to make runny but spreadable. Add vanilla. Keep pan over warm water to keep frosting soft. If it gets thick, add a little hot water. Frost cookies while they are warm. The frosting will harden on the cookie. Yield 6 dozen From Three Rivers Cookbook (Pittsburgh, PA)

Maurer Family

Student: Regan Maurer (3)

Culture of Origin: USA

Why this recipe is meaningful:

“Whenever my grandmother makes cookies she makes these banana cookies. So that makes them special. When I make these cookies, they make me think about my grandma.” - Regan Maurer

BAKED BANANAS

Murray Family

Student: Blakely Murray (3)

Culture of Origin: Jamaica

Why this recipe is meaningful:

This recipe is meaningful to us because it was passed down from Mark’s Grandmother (Blakely’s Great Grandmother), who will be 95 this year. Instructions: You will need a baking pan; ripe bananas; cinnamon and dark brown sugar. Place the ripe bananas into the pan. Fill pan with 1/2 inch of water. Cover with cinnamon and dark brown sugar. Bake 45 minutes on 350 degrees (turn bananas halfway through the baking process).

Serve with vanilla ice cream or on its own.

GRAMMA'S APPLE PIE

Ingredients: • 2 lbs Granny Smith Apples • 2 lbs Braeburn Apples • 1 tsp cinnamon • 3/4 c granulated sugar • 1/2 c butter • 1 c firmly packed brown sugar • 1 14 oz package refrigerated piecrusts • 1 egg white • 2 T granulated sugar

Instructions: Preheat oven to 350. Peel apples and cut into half inch thick wedges. Toss apples with cinnamon and sugar. Melt butter in a ten inch cast iron skillet over medium heat. Add brown sugar and cook, stirring constantly for one to two minutes or until sugar is completely dissolved. Remove from heat. Place one piecrust in skillet over brown sugar mixture. Spoon apple mixture over piecrust and top with remaining piecrust. Whisk egg white until foamy. Brush top of piecrust with egg white, sprinkle 2 T sugar of on top. Cut four or five slits in top for steam to escape. Bake at 350 degrees for one hour to one hour and ten minutes. Cool on wire rack for thirty minutes and then serve. We like ours with vanilla ice cream. Enjoy!

Noell Family

Students: Wilson Noell (5), Eloise Noell (3), Walker Noell (1)

Culture of Origin: USA

Why this recipe is meaningful:

Our Gramma Munson makes this apple pie for us for all special occasions and it is delicious. Her great grandchildren love it as much as her own children.

CHOCOLATE PUDDING "FOR THE KIDS"

Pizel Family

Student: Wesley Pizel (1)

Culture of Origin: USA

Why this recipe is meaningful:

We love this recipe because the pudding is so decadent and portions modest–it reminds us of the days of eating in restaurants. The dark chocolate means that even though the kids will be excited for pudding, it's definitely, not-so-secretly, for the cooks. If the sea-salt doesn't run them off completely, I suggest a drizzle of very fine olive oil, as suggested by the original Chef, Rodney Einhorn. If that doesn't work, Trader Joes Belgian chocolate pudding is pretty awesome too, and much less work. Ingredients: • 1 1/2 cups whole milk • 1/2 cup heavy cream • 1/4 cup plus 1 tablespoon granulated sugar • 1/2 vanilla bean, split and scraped • 1 cup coarsely chopped semisweet chocolate (~1.5 bars of 66% dark chocolate) • 2 teaspoons cocoa powder • 5 egg yolks • Coarse sea salt to taste

Instructions: Preheat the oven to 275ºF. In a small saucepan combine the milk, heavy cream, sugar, and vanilla bean seeds and pods. Bring the mixture to a low boil and stir until the sugar has dissolved. Remove from heat and add the chocolate and cocoa powder, and remove vanilla bean husk; whisk until smooth. Pour the mixture into a bowl and let stand for 30 minutes or until it reaches room temperature. Meanwhile, boil 4-5 cups of water. Remove from heat and set aside.

Whisk the egg yolks into the chocolate mixture, making sure the mixture is cool enough so the eggs don't cook, then strain through a fine-mesh sieve. Divide the mixture among six 4-ounce ramekins. Place the ramekins in a large roasting pan. Pour some hot water into the pan, enough so that it comes halfway up the sides of the ramekins. Bake until the puddings are set but jiggle slightly when gently shaken, about an hour. Remove from the oven and let the puddings cool in the water bath. Remove and chill in the refrigerator for 2 to 4 hours. To serve, sprinkle with coarse sea salt (we like Pink Himalayan).

COCONUT CREAM CHEESE POUND CAKE

Ingredients: • 1 cup butter, room temperature • 8 ounces cream cheese, room temperature • 3 cups granulated sugar • 6 eggs • 2 teaspoons vanilla extract (or 1 teaspoon vanilla extract and 1 teaspoon coconut extract) • 1 teaspoon kosher salt • 1 teaspoon baking powder • 3 cups all purpose flour • 2 cups shredded flaked coconut or a pack of frozen cocount

Glaze Ingredients: • 2 cups powdered sugar • 2–3 tablespoons milk

Instructions: Preheat oven to 325°F. Coat a 10 cup bundt pan with nonstick spray OR coat with shortening and lightly dust with flour, tapping off excess. Set aside. In the bowl of your stand mixer fitted with the paddle attachment beat the butter and cream cheese together on medium speed until smooth. Add in sugar and mix for 2 minutes, until light and fluffy. Add in eggs, one at a time, the extract(s), salt, and baking powder until mixed, scraping the sides of the bowl as necessary. Turn the mixer to low and add in the flour, mixing until just incorporated. Stir in the coconut. Spread batter into your prepared pan and bake for 70-80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10-15 minutes and then invert pan onto a wire rack to cool completely. Glaze Whisk the powdered sugar and milk together until smooth. Pour the glaze on top of the cake while it’s still warm. Serve with fresh sliced peaches.

Powell Family

Student: Lawson Powell (3)

Culture of Origin: USA

Why this recipe is meaningful:

It is a fun summer time treat for our family. We like to share it with our grandparents and cousins!

BUTTER TARTS

Reimer Family

Student: Eliza Reimer (PF)

Culture of Origin: Canada Ingredients: • 6 frozen mini (3-inch) pie crusts • 1/4 cup salted butter, softened • 1 cup brown sugar (packed into the measuring cup) • 1 egg, lightly beaten • 1 tsp vanilla

Instructions: Preheat oven to 350 degrees. Combine the butter and brown sugar thoroughly. Add the egg and vanilla, and mix well. Spoon filling into pie crusts and bake at 350 for 20 to 25 minutes, being careful that the filling does not scorch. When the pie crust is turning golden, the tarts are done. Let cool and enjoy with a cup of Tim Hortons coffee!

GIANT SKILLET COOKIES

Ingredients: • 1 cup butter, softened • ½ cup white sugar • 1 cup brown sugar • 2 eggs • 2 tsp. vanilla extract • 1 tsp. baking soda • 2 tsp. hot water • ½ tsp. salt • 2½ cups flour • 2 cups semi-sweet chocolate chips

Instructions: Preheat oven to 375 degrees. Heat a 12.5" cast iron skillet in the oven while making the batter. In a large bowl, cream together the butter and sugars. Add the eggs one at a time, being sure to combine thoroughly before proceeding. Stir in the vanilla. Dissolve the baking soda in the hot water and add to the batter along with the salt. Stir in the flour and chocolate chips. Remove the skillet from the oven and spoon the batter into it, smoothing the top with a spatula. Bake until golden, about 15 minutes. Serve with ice cream. (from The Southern Skillet Cookbook)

Routledge Family

Student: Will Routledge (2)

Culture of Origin: USA

Why this recipe is meaningful:

We enjoy cookies.

BANANA NUT BREAD

Smith Family

Student: Milania W. Smith (1)

Culture of Origin: USA

Why this recipe is meaningful:

This recipe is special to our family because it helped us bake together as a family during COVID. This recipe is so simple and our 3 and 6 year children love participating. We received the recipe from a family member and made it for ourselves and enjoyed gifting it to others. Ingredients: • 1 cup of sugar • 1/2 cup butter • 1 cup (2 to 3) bananas • 2 eggs • 2 cups sifted flour • 1 teaspoon soda • 1/2 teaspoon salt • 3/4 cup nuts

Instructions: Cream the butter and sugar together. Add the egg and crushed bananas. Sift dry ingredients together and add to the creamed mixture. Add nuts. Bake in a loaf pan for 1 hour at 350 degrees F. Enjoy!

EGGLESS CHOCOLATE MOUSSE

Ingredients: • 2 medium/small avocados • ~2 tbsp cacao powder • ~2 tbsp maple syrup • ~2 tbsp coconut cream (can sub w heavy cream) • ~1 tsp vanilla extract • Whipped cream (optional) • Cinnamon (to taste, optional)

Instructions: 0- Turn a can of coconut milk upside down and stick it in the fridge for a day- Whole Foods 365 works best for me,

Trader Joe’s is hit or miss. When you are ready to make the mousse, turn the can over gingerly and open- the stiff cream should be right there at the top, ready to scoop out. The rest can be remixed and used for smoothies or anything else you like. (You could also use more of the cream to make your own whipped cream, if you’re very ambitious) 1- Put everything, except the cacao powder and the whipped cream, in a blender and blend. (It’ll go pretty quick in one of the individual blenders, scrape down as needed in a traditional blender and consider doubling the recipe in those). 2- Then mix in the cacao powder, first by hand, and blend again. 3- Serve (3-5 ppl), top with whipped cream and a sprinkle of cinnamon.

4- Enjoy!

Sundaram-Otero Family

Student: Daniel R Sundaram (5)

Culture of Origin: USA

Why this recipe is meaningful:

This is not ‘traditional’, but it has become the ‘most requested’ during this crazy year. Accordingly, there are a million versions online, and what I ultimately follow as my ‘recipe’ is likely based on one of those!

GRANDMA'S POUND CAKE

Thompson Family

Student: Trista Thompson (2)

Culture of Origin: USA

Why this recipe is meaningful:

This cake has been made on many occasions by Trista’s great-grandmother, grandmother, and aunts. It’s a family favorite and is often requested for special occasions. It was published in Great-Grandma’s church’s cookbook many years ago. Ingredients: • 2/3 cup shortening • 1 tsp lemon juice • 2/3 cup milk • 1 tsp salt • 3 eggs • 1 1/4 cup sugar • 1 tbsp lemon rind • 2 1/4 cup sifted all purpose flour • 1 tsp baking powder

Instructions: Cream shortening and sugar until light and fluffy. Add grated lemon rind and juice. And milk and mix just enough to break up creamed mixture. Sift in flour, baking powder, and salt until smooth. Add in eggs, one at a time, beating for one minute after each egg. Beat for an additional minute at the end. Bake in a greased loaf pan for 1 hour and 20 minutes at 300 degrees.

COOKIES AND CREAM OREO POPSICLES

Ingredients: • 1 quart vanilla ice cream • 1/2 bag oreo crumbles • 8 mini raw chocolate chip cookies (Nestle makes good ones) • 6 count popsicle mold

Instructions: First, melt the vanilla ice cream (not in the microwave, just let it sit out) for about 30min. Meanwhile, cook mini cookies for about 12 minutes. Once the ice cream is melted pour in half a bag of Oreo crumbles and stir.

Then pour it in the popsicle molds. Lastly, cut the cooked cookies into quarters and drop the cookies into the popsicle mold and put in freezer for 8 hours or overnight.

Vudthithamrong Family

Student: Vivienne Vudthithamrong (2)

Culture of Origin: USA

Why this recipe is meaningful:

It's Vivienne's creation she makes for the 4th of July every year.

EGG TART

Wang Family

Student: Callie Wang (4)

Culture of Origin: Chinese

Why this recipe is meaningful:

Favorite family dessert Ingredients: • Tart shell (10 PCs frozen available from Asian grocery market) • Heavy cream 180g • Milk 140g • Egg yolk 4 • Sugar 80g • All purpose flour 15g

Instructions: 1 take the frozen tart shell out of freezer and let it thaw for 15 minutes 2 mix all other ingredients together, stir it well 3 sift the liquid 4 times and make sure there are no more flour lumps 4 pour the mixture into each tart shell until 90% full 5 preheat over to 425 degree and bake for 12-15 minutes until the filling is cooked with a little burned color on the top

GREAT-GRANDMA FOSTER'S HOMEMADE BROWNIES

Instructions: Mix together in one bowl: • 1 cup sugar • 2 Tbl cocoa powder • 1/2 cup melted butter Add to the sugar/cocoa/butter and mix: • 1/2 cup flour • 2 egg yolks • 1 tsp vanilla • 1 tsp baking powder

In a separate bowl, beat 2 egg whites until they form stiff peaks. Fold the cocoa mixture into the egg whites until fully mixed. Pour batter into a greased 8 inch square pan. Bake at 350F for approximately 20-25 minutes, or until a toothpick comes out clean. Allow brownies to cool and dust with powdered sugar.

Whitmer Family

Student: Emily Whitmer (PF)

Culture of Origin: USA - Midwest

Why this recipe is meaningful:

Great-grandma Foster always made these brownies when her grandkids and greatgrandkids came to visit. They came out a little different each time, but were always delicious.

LINZER TORTE COOKIES (CHRISTMAS COOKIES)

Woodward Family

Students: Anneke Woodward (6), Knox Woodward (3), Wes Woodward (1)

Culture of Origin: The Netherlands

Why this recipe is meaningful:

The children's Oma is originally from Holland. This is a recipe passed down from her family, which we now make every Christmas. Not only are the cookies delicious and beautiful, but they make your whole house smell like the holidays. Ingredients: • 2 cups flour • 2/3 cups sugar • 1 cup finely ground almonds • 1 Tbl cinnamon • ¾ cup butter (1 ½ sticks) at room temperature • Raspberry jam or preserves (we prefer the jam with seeds) • Powdered sugar

Instructions: 1 – Preheat oven to 325˚ 2 – Mix dry ingredients in a large bowl 3 – Cut butter into small pieces and add to dry ingredients 4 – Work into a smooth (rather stiff) dough. Using your hands works best for this. If too crumbly, add just a tiny bit more butter 5 – Sprinkle flour on a large smooth surface 6 – Roll out the dough to about 1/8 inch thick. Flour somewhat generously to prevent sticking 7 – Cut out cookies with a 2” cookie cutter or glass 8 – Using a small bottle top (<1” diameter), cut very small holes in the centers of half of the cookies 9 – Carefully put cookies on a parchment lined cookie sheet 10 – Bake for about 15 minutes or until slightly golden (do not overcook- they taste pretty terrible when overdone) 11 – Move cookies to a cooling rack. When cool, spread the "whole" cookies with a thin layer of jam. Then top each cookie with the “holed” cookie. 12 – Right before serving, dust with powdered sugar. Enjoy!

NANA'S VANILLA CAKE

Ingredients: • 1 heaped cup flour (sifted) • 1 1/4 cup sugar • 1 1/4 tsp baking powder • 1/2 tsp baking soda • 1/2 cup milk • 1/2 cup softened butter • 3 eggs • 1 Tbsp vanilla extract

Instructions: *All ingredients should be at room temperature. Cream together butter and sugar and beat in eggs one at a time. Add vanilla extract. Add sifted flour, baking powder, baking soda and milk. Pour the batter into a cake pan (We like using a 9" cake pan or a Bundt pan) and bake at 350 degrees until golden brown and a toothpick inserted into the middle comes out clean (about 25 minutes).

Agarwal Family

Student: Aryav Agarwal (1)

Why this recipe is meaningful:

Aryav's grandma has been making this for several years and we love this moist vanilla cake any day of the year as a teatime treat. We use this as a base recipe for birthday cakes too. Aryav helps make the cake these days and it comes out as wonderful as Nana's.