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Spanishby: 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
Tag: Teacher
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
Yuca Fritters/Carimanolas
by: Ms. G (3rd Grade Aide) Growing up in Panama, I really enjoyed them for breakfast. They can also be eaten as a snack or appetizers. Carimanolas or Yuca Fritters is a very traditional food of Panama and neighboring country Colombia. Source: Cocina Panameña cook book/Panamanian Cooking Ingredients 3 pounds yucca root, peeled and cubed3 1/4 teaspoons salt2 tablespoons unsalted butter5 large eggs1 1/4 cups all-purpose flour1 tablespoon olive oil1/2 cup yellow onions, finely chopped2 large jalapeno peppers, finely chopped2 teaspoons garlic, minced1 teaspoon ground cumin1/2 teaspoon dried thyme1/4 teaspoon chili powder8 ounces ground beef4 teaspoons tomato paste2 teaspoons vinegar1 teaspoon sugar1/4 teaspoon ground black pepperVegetable oil, for deep frying6 teaspoons Essence, plus more for dusting1 cup fine dry bread crumbs Recipe Steps In a large saucepan combine the yucca and 1 teaspoon of the salt, and enough water READ MORE
Macaroni Salad
by: Miss Sampieri (1st grade teacher) Every year growing up, my family would have a backyard party at the end of summer. This macaroni salad was always a staple and the first food to go. This recipe was written down for me once I was old enough to make it on my own, which is why the seasonings don’t have exact measurements. It’s a fun way to learn what a dish needs in order to taste amazing! Source: Family recipe Ingredients 1 box (lb) elbow pasta (or similar)1 carrot, peeled and grated1/2 small white onion, diced1 cucumber, peeled and chopped1 can pitted and sliced black olives1 cup mayonnaise 3 tablespoons white vinegar2 teaspoons lemon juice2 teaspoons sugargarlic powder (to taste)onion powder (to taste)black pepper (to taste)salt (to taste) Recipe Steps Cook pasta al dente according to box instructions. Drain and READ MORE
Cinnamon Roll Bread
by: Ms. Paulsen (Behavior therapist) This is a recipe that my family just recently tried for the first time. My sister and I made it together and it was delicious! I hope you enjoy it as much as we did! Source: A friend of my mom’s gave us this recipe. Ingredients BREAD:2 cups all-purpose flour1 tbsp baking powder1/2 tsp salt1/2 cup sugar1 egg (room temperature)1 cup milk2 tsp vanilla extract1/3 cup plain greek yogurt or sour cream SWIRL:1/3 cup sugar2 tsp cinnamon2 tbsp butter (melted and cooled slightly) or water GLAZE:1/2 cup powdered sugar2-3 tsp cream or milk (as needed for consistency) Recipe Steps Preheat oven to 350 degrees. Butter or spray a loaf pan. In a small bowl, whisk together the flour, baking powder, salt, and sugar. Set aside. In a large bowl, whisk together the egg, milk, vanilla, READ MORE
Easy Carrot Cake Trifle
by: Ms. Harold (Interim Principal) Discovered it while vacationing in California. Since then its been a family favorite. Source: A friend made it or us. Do not know the origin. Ingredients Box of Carrot Cake mix8 ounces cream cheese¾ cup butter soften3 ½ cups powdered sugar1 teaspoon vanilla16 ounces Cool Whip1 cup chopped walnuts Recipe Steps Prepare the carrot cake and bake according to the package for a 9×12 cake. Allow the cake to cool and cut into cubes. Using an electric mixer, mix the utter and the cream cheese until the mixture is light and fluffy. (2-3 minutes). On low speed add the powdered sugar, ½ cup at a time until it is thoroughly mixed. Add the vanilla and beat frosting for about 2 minutes. Gently fold in the Cool Whip until completely mixed in. In a trifle or READ MORE
Cantaloupe Salad with Sliced Feta
by: Ms.Beverly I love to make it. It’s just a very simple salad to make and is so refreshing in the summertime. Source: I found it in REAL SIMPLE. Ingredients 1 small shallot, finely chopped 5 Tbsp. Champagneor white wine vinegar1 3-lb. cantaloupe, peeled seeded and sliced1 English cucumber, sliced6 oz. of feta cheese. thinly sliced(about 1 1/2 cups)1/2 loaf of ciabatta bread, sliced7 Tbsp. olive oil divided1 1/2 tsp. kosher salt, divided1/2 cup loosely packed fresh basil leaves1/2 tsp. freshly ground black pepper 1/2 cup roughly chopped toasted almonds1/8 tsp freshly ground pepper Recipe Steps STIR shallots and vinegar in a small bowl and let stand for minutes. MEANWHILE, arrange cantaloupe and cucumber on a large platter and top with feta: set aside HEAT a grill pan over high heat. Brush both sides of the ciabatta slices with 3 READ MORE
Pumpkin Chocolate Chip Cookies
by: Mrs. White (2nd Grade Teacher) Neither of my kids like pumpkin but they love these cookies. They are always requested during the fall and winter months. Source: I got this recipe from my college roommate. Her mother would make them and send them to us. Ingredients 1/2 cup of butter1 1/2 cups of sugar1 egg1 cup of canned pumpkin1 tsp of vanilla2 1/2 cups of flour1 tsp baking powder1 tsp baking soda1/2 tsp of salt1 tsp of nutmeg1 tsp cinnamon1 1/2 cups of chocolate chips Recipe Steps Cream butter and sugar Beat in egg, pumpkin, and vanilla In a separate bowl, mix and sift dry ingredients Add dry ingredients to the creamed mixture and mix well Add chocolate chips Drop rounded spoonfuls on a well greased cookie sheet Bake at 350 for 15 minutes