by: Mrs. Weiss (Literacy Aide) This is a traditional Jewish holiday dish. However, we love it so much that we make it often! Source: This recipe is from Grandma Regina Weiss. Ingredients 12 oz wide egg noodles6 large eggs1 lb sour cream (2 cups)8 oz cottage cheese (1 cup)8 oz cream cheese, softened (1 cup)1 cup sugar1/4 cup unsalted butter, melted1/4 tsp saltCinnamon and sugar for dustingNonstick cooking oil spray Recipe Steps Place a rack in the middle of your oven and preheat to 350 degrees F. Bring a large pot of water to a boil. Add the noodles to the pot, bring back to a boil, and let them cook until tender (not overly soft), about 5 minutes. Drain and return the cooked noodles to the pot. In a food processor or blender, blend together the eggs, sour cream, READ MORE
Category: Cookbook
Homemade Gnocchi with Tomato Sauce
by: Ms. Bardin (fourth grade teacher) This is a recipe I learned when I traveled to Italy last summer. It was so interesting to learn homemade techniques for dishes I had only seen in restaurants. This year I cooked this dish for my mom for Mother’s Day and it was delicious! Source: Cooking class in Sorrento, Italy Ingredients 2 lbs of red potatoes1 lb flour2 eggs2 28oz cans of peeled tomatoes2 cloves of garlic10 leaves of basil2 tbsp olive oilsaltfresh mozzarella (if desired) Recipe Steps Potatoes Boil unsalted water to cook the potatoes without peeling for 30 minutes. When the potatoes are soft (poke with fork) they are ready. Wait 5-10 minutes for the potatoes to cool In a separate bowl, whisk the two eggs Peel the potatoes and crush them (using a potato masher or ricer is best) READ MORE
Easy Bagels!
by: Mrs. Olwell (grade 5 teacher) I started making this recipe at the beginning of our quarantine when I was pregnant. I made them for the first time the day after we found out that we would be out of school. I was sad because it meant I wouldn’t get to say goodbye to my students before I had my baby and would be on maternity leave. I needed to keep busy by cooking and baking to keep my mind off of everything going on. My husband had one and said “oh my goodness this is the best bagel I’ve ever had!” They were so easy to make I made them many times those couple of weeks I was pregnant. After I had baby Hunter, my husband made them for me as my first meal back at home. I’ll always READ MORE
Spinach-Cheese Squares
by: Nurse Carrie This recipe has made my kids’ school cookbook rounds numerous times. In my humble observations they appear to be the most popular appetizer at potlucks and guests constantly ask for the recipe. The best part is they come out delicious no matter who makes them, even by those who don’t consider themselves good cooks! Source: My mom, Carolyn Ford, better known as “Mimi.” Ingredients 4 TBSP butter 3 eggs1 cup flour1 cup milk1 tsp salt1 tsp baking powder1/8 tsp pepper1/4 tsp garlic powder1 & 3/4 sticks of Cracker Barrel cheddar cheese2 pkg of frozen chopped spinach defrosted and squeezed of excess water2 tsp Worcestershire Sauce2 TBSP of finely chopped onion Recipe Steps Preheat oven to 350 degrees. Place butter in 13″ X 9″ pan and place in oven to melt. Meanwhile, beat 3 eggs in a READ MORE
Flourless Chocolate Chip Banana Bread: Quarantine Edition
by: Ms. Cipolla (Second Grade Teacher) During this period of quarantine, flour was hard to come by, and we had a lot of ripe bananas to use up! We decided to try out a few new recipes for flour-less banana bread, and this one was our favorite. Although the original recipe calls for nut/seed butter, and coconut palm sugar, we swapped in regular butter and sugar as that was what we had on hand. We also did not have baking soda, but did have baking powder, so if you also have the same predicament: modify the recipe by adding 2 tsp of baking powder (and no baking soda) for the same delicious creation! Source: Amanda from Running With Spoons (https://www.runningwithspoons.com/flourless-chocolate-chip-banana-bread/) Ingredients Bananas (2, ripe, mashed)2 large eggs1/4 cup butter1 tsp vanilla3/4 cup oats1/4 cup sugar1/4 tsp sea salt1/2 tsp READ MORE
Challah
by: Miss Weiss (Special Ed Aide) The Jewish holiday Shabbat begins at sundown on Friday and ends at sundown on Saturday. For this holiday, there is a special bread we eat called Challah. Every week I use this recipe to make Challah (often with my Mom!) for my family to enjoy at Shabbat dinner. Source: My family’s take on a Jewish tradition Ingredients Bread2 ¼ teaspoons (1 standard ¼ – ounce packet) active dry yeast⅓ cup + 1 tsp honey ⅓ cup canola oil, plus more for the bowl2 large eggs + 1 large yolk1 ½ tsp table salt4 ¼ cups all-purpose or bread flour, plus more for your work surface Egg Wash1 large egg Recipe Steps Make your dough: Whisk yeast and 1 tsp honey into ⅔ cup warm water and let stand until foamy, a few minutes READ MORE
Southern Pound Cake
by: Mrs. Wheeler (Music Teacher) I’m thankful for the culinary influences of my grandmothers. My paternal grandmother migrated from Calabria, Italy, and my maternal grandmother lives in South Carolina. My childhood was filled with family gatherings and Italian and Southern food. Pound cake accompanied almost every meal, and this recipe is special because it reminds me of the people for whom I am most thankful. Pound cake is best served warm right out of the oven, and I am excited to share this recipe from my family with yours! Source: My grandmother Ingredients 2 sticks butter3 cups sugar6 large eggs3 cups Swans Down cake flour (sifted)1/4 teaspoon salt1 teaspoon vanilla extract1/4 teaspoon baking soda1/2 pint sour cream Recipe Steps Allow butter and eggs to adapt to room temperature before beginning this recipe. Preheat oven to 325 degrees. Cream butter READ MORE
Buffalo Cauliflower
by: Mr. Solof (Kindergarten Teacher) I love spicy food! This is a fairly quick and easy recipe that works for a snack, appetizer or meal! Source: I found the recipe online but haven’t made it the same way twice. The best part is you don’t have to be too particular with it, my only guideline is that it’s better to overcook them than undercook them! Ingredients Head of CauliflowerBuffalo SauceBlue Cheese or Ranch optional Recipe Steps Preheat oven to 400 degrees F Rinse and dry cauliflower Chop cauliflower into bite sized pieces Toss cauliflower in a bowl with your favorite buffalo sauce Spread cauliflower bites onto a baking sheet Bake in oven for at least 30 minutes. I often let them go longer and broil them for a few minutes at the end because I like them crispy! Remove, READ MORE
Blueberry Pie
by: Ms. Bonelli (Speech-Language Pathologist) This recipe is special to me because blueberry pie was my grandmother’s favorite type of pie. Though this is not my grandmother’s recipe, it is very similar to the one she made. It is also the very first pie recipe I made on my ongoing journey to become a pie expert. Source: Art of the Pie by Kate McDermott Ingredients DOUBLE CRUST PIE DOUGH:2 1/2 cups all-purpose flour, unbleached1/2 teaspoon salt14 tablespoons salted or unsalted butter, cut into tablespoon size pieces1/2 cup ice water + 1-2 tablespoons more as needed FILLING:5-6 cups (about 1 3/4 pounds), blueberries, fresh or unthawed frozen3/4 sugarA pinch of nutmeg1/3 teaspoon salt1 teaspoon freshly squeezed lemon juice1/3 cup flour2 tablespoons cornstarch or quick-cooking tapioca1 recipe double crust pie dough (see above ingredients)1/2 tablespoon butter1 tablespoon sugar, for sprinkling on READ MORE
Three-Ingredient Peanut Butter Cookies
by: Mr. Hernandez (3rd Grade Teacher) Our family needs to eat gluten-free because of an allergy. This is a fun, gluten-free cookie recipe that makes it easy for kids to help! Source: New York Times Ingredients 1 cup peanut butter1 cup/200 grams granulated sugar1 large egg Recipe Steps In a bowl, mix together 1 cup peanut butter, 1 cup granulated sugar and 1 large egg. Roll into tablespoon-size balls or scoop and drop, spaced evenly, onto a parchment- or foil-lined sheet tray. Use the tines of a fork to press each mound down, making a crosshatch pattern on the top of the cookie. Bake at 350 degrees until set around the edges, 10 to 15 minutes. Makes about 18 cookies. Note: This recipe works best with traditional, not natural, peanut butter. If using a natural-style peanut butter, stir it well READ MORE
Roasted Butternut Squash Quinoa Salad
by: Mrs. Tartaglino-Fahey (Fourth Grade) This is a newer recipe for our family. We started making it about 4 years ago to take to Ossipee Lake in New Hampshire (we have a home nearby) for a delicious and portable lunch! Since then, it’s become the requested dish for family and friend barbecues! It’s gluten free, yet has lots of protein! We’ve created numerous variations…be creative! Source: This is sort of an assimilation of a number of recipes…there are few occasions where we follow a recipe at ‘face value!’ Ingredients 6 c butternut squash (1 med butternut squash), peeled/ cut in 1 inch cubes1 Tbsp olive oil1/2 tsp salt and 1/2 tsp black pepper1 tsp dried rosemary1 cup uncooked quinoa1/2 cup red onion, finely chopped2 cups baby kale or spinach, chopped1/2 cup dried cranberries1/2 cup chopped pecans1 cup goat cheese READ MORE
Blueberry French Toast Bake
by: Mr. Owen (Physical Education Teacher) This has become our traditional Christmas morning breakfast in the Owen household. We eat it (along with any breakfast food) with pure maple syrup. My grandfather was a maple syrup producer at my home in New Hampshire, so nothing but the real stuff in our house! Source: Family recipe Ingredients French/Italian Bread – 1 LoafEggs – 1 DozenMilk – 1 CupCream – 1 CupSugar – 1/2 Cup (I only use a half cup since we use maple syrup on top, if you don’t you could add more if desired)Blueberries – 1 poundVanilla Extract – 1/2 TablespoonGround Cinnamon – I don’t measure – just give a few good dashesGround Nutmeg – I don’t measure – just give a few good dashes Recipe Steps Preheat oven to 350 degrees. Whisk together eggs, milk, cream, sugar, and READ MORE