Lemon Raspberry Muffins

by: The Vonnegut Family

Shea learned to make these on her own during out time at home! Muffins are best when served warm with butter!

Source: 100 Days of Real Food website

Ingredients

1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon lemon zest
1 stick softened butter
1 egg
1/2 cup pure maple syrup
1/2 cup milk
1 teaspoon pure vanilla extract
1 cup frozen raspberries

Recipe Steps

  1. Preheat oven to 350F. Spray or line muffin pan.
  2. In small bowl, whisk together the flour, baking soda, salt, and lemon zest.
  3. In a large bowl, use an electric whisk (or beat) cream the butter until smooth.
  4. Turn the speed down to low and slowly add in the egg, syrup, milk, and vanilla.
  5. With the speed still on low, slowly add in the flour, scraping the sides of the bowl as necessary.
  6. Carefully fold in the raspberries until well combined.
  7. Add batter evenly to muffin cups. (Makes 12 muffins)
  8. Bake about 18-20 mins.

Gluten Free Red Velvet Cupcakes

by: Ms. Hull (4th Grade Teacher)

My son only likes cupcakes with chocolate frosting, so we make these half and half- half of the cupcakes get cream cheese frosting and the other half get chocolate frosting. Delicious either way!

Source: This recipe is our family’s version of a recipe we found in the “America’s Test Kitchen: How Can it Be Gluten Free” cookbook. We tweaked a few things to make it work for us. Hope you enjoy!

Ingredients

1.5 cups King Arthur Gluten Free Measure for Measure Flour 
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
1 1/4 cups sugar
2/3 cup sour cream
6 TBS vegetable oil
2 large eggs
1 TBS red food coloring
1.5 teaspoons vanilla

Recipe Steps

  1. Preheat oven to 350 degrees and line 12 -cup muffin tin with cupcake liners.
  2. Whisk flour, cocoa, baking powder, salt, and baking soda together in a bowl.
  3. In a large bowl, whisk sugar, sour cream, oil, eggs, food coloring, and vanilla. Stir until combined.
  4. Whisk in flour mixture until the batter is thoroughly combined.
  5. Using an ice cream scoop or a large spoon, portion batter evenly into the muffin tin.
  6. Bake until a toothpick inserted into the center comes out clean, about 18-20 minutes.
  7. Let cupcakes cool for about 1 hour.
  8. Spread cream cheese frosting over the top of cupcakes and serve!

Broccoli Quiche

by: Mrs. Ross (Team Specialist)

I started making this recipe when it was the end of the week and my groceries were getting low. I had plenty of eggs and cooked broccoli. I decided to try and make a quiche. My family loved it. I have been making it for about 3 years now.

Source: I made this recipe up on my own. It is fun to adjust the recipe. Sometimes I add onions or baked ham.

Ingredients

2 cups cooked broccoli (chopped into small pieces)
8-12 eggs
1/4 cup milk
salt and pepper to taste (optional: 1/2 Cup shredded cheddar cheese, 1 diced onion or any other veggie)

Recipe Steps

  1. Beat eggs, milk and salt and pepper for 2 minutes.
  2. Add remaining cooled ingredients and mix well.
  3. Put in a buttered round baking plate.
  4. Cook at 375 degrees for 35-45 minutes

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 eggs
1 cup flour
1 cup milk
1 tsp salt
1 tsp baking powder
1/8 tsp pepper
1/4 tsp garlic powder
1 & 3/4 sticks of Cracker Barrel cheddar cheese
2 pkg of frozen chopped spinach defrosted and squeezed of excess water
2 tsp Worcestershire Sauce
2 TBSP of finely chopped onion

Recipe Steps

  1. Preheat oven to 350 degrees.
  2. Place butter in 13″ X 9″ pan and place in oven to melt.
  3. Meanwhile, beat 3 eggs in a bowl; mix in the flour and milk.
  4. Add the rest of the ingredients and stir until well blended.
  5. Pour mixture into the pan of melted butter.
  6. Bake for 35 minutes.
  7. Cool completely before cutting in to squares.

 

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 eggs
1/4 cup butter
1 tsp vanilla
3/4 cup oats
1/4 cup sugar
1/4 tsp sea salt
1/2 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 cup chocolate chips (optional)

Recipe Steps

  1. Preheat your oven to 350 degrees.
  2. Grease a bread pan, or cover it with parchment paper if you prefer.
  3. Pour the oats into the blender, and blend until they are a fine powder (about 2 minutes).
  4. Put in the rest of the ingredients EXCEPT the chocolate chips, and blend until the mixture is smooth (about 2 minutes).
  5. Fold in the chocolate chips.
  6. Pour the mixture into the baking pan. Top with any extra available chocolate chips 🙂
  7. Bake for 45-50 minutes. Allow it to cool for a few minutes.

*You can store this for a week or so in an airtight container, or freeze it for up to a few months!*

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 Cauliflower
Buffalo Sauce
Blue Cheese or Ranch optional

Recipe Steps

  1. Preheat oven to 400 degrees F
  2. Rinse and dry cauliflower
  3. Chop cauliflower into bite sized pieces
  4. Toss cauliflower in a bowl with your favorite buffalo sauce
  5. Spread cauliflower bites onto a baking sheet
  6. 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!
  7. Remove, let cool, and enjoy!

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, unbleached
1/2 teaspoon salt
14 tablespoons salted or unsalted butter, cut into tablespoon size pieces
1/2 cup ice water + 1-2 tablespoons more as needed

FILLING:
5-6 cups (about 1 3/4 pounds), blueberries, fresh or unthawed frozen
3/4 sugar
A pinch of nutmeg
1/3 teaspoon salt
1 teaspoon freshly squeezed lemon juice
1/3 cup flour
2 tablespoons cornstarch or quick-cooking tapioca
1 recipe double crust pie dough (see above ingredients)
1/2 tablespoon butter
1 tablespoon sugar, for sprinkling on top of the pie

EGG WASH:
1 egg white plus 1 tablespoon water, fork beaten

Recipe Steps

FOR THE DOUBLE CRUST PIE DOUGH:

  1. Put all ingredients but the ice water in a large bowl.
  2. With clean hands, quickly mash the mixture together, or use a pastry blender with an up and down motion, until the ingredients look like cracker crumbs with lumps the size of peas and almonds. These lumps make your crust flaky.
  3. Sprinkle ice water over the mixture and stir lightly with a fork.
  4. Squeeze a handful of dough to see if it holds together. Mix in more water as needed.
  5. Divide the dough in half and make two chubby discs about 5 inches across.
  6. Wrap the discs separately in plastic wrap, and chill for about an hour.

ROLLING INSTRUCTIONS:

  1. Take out the dough discs and let them temper until they feel slightly soft to the touch and easy to roll out. Unwrap one disc and place it on counter top.
  2. Thump the disc with your rolling pin several times. Turn it over and thump the other side.
  3. Roll the crust out from the center in all directions until it is 1-2 inches larger than your pie pan.
  4. Fold the dough over the top of the pin and lay it in the pie pan carefully.
  5. Don’t worry if the crust needs to be patched together. Paint a little water where it needs to be patched and “glue” on the patch piece.
  6. Put the filling in the pie and repeat the process with the other side.

FILLING:

  1. Preheat the oven to 425 degrees F
  2. Put the blueberries, sugar, nutmeg, salt, lemon juice, flour, and cornstarch or quick-cooking tapioca in a big bowl, and mix lightly until the fruit is coated.
  3. Roll out the bottom dough and place it in your pie pan.
  4. Add the blueberry filling and dot it with little pieces of butter.
  5. Roll out the remaining dough, lay it over the fruit, trip, crimp, and cut 5-6 vents on top, or cut strips and weave a lattice top.
  6. Brush the crust with some egg white wash.
  7. Bake for 20 minutes at 425 degrees F. Reduce the heat to 350 degrees F and bake for 35-40 minutes more. When there are 10-15 minutes of bake time left, open the oven, pull the pie out, and quickly and evenly sprinkle the top of the pie with sugar. Close the oven and continue baking for 10-15 minutes. Look for the steady bubbling of the fruit filling coming through the vents or latticework to make sure the filling is fully cooked.
  8. Cool the pie before serving so the fruit filling can set up.
  9. ENJOY!

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 butter
1 cup/200 grams granulated sugar
1 large egg

Recipe Steps

  1. In a bowl, mix together 1 cup peanut butter, 1 cup granulated sugar and 1 large egg.
  2. Roll into tablespoon-size balls or scoop and drop, spaced evenly, onto a parchment- or foil-lined sheet tray.
  3. Use the tines of a fork to press each mound down, making a crosshatch pattern on the top of the cookie.
  4. 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 before proceeding with the recipe.)
  • Variation: add a 1/2 cup of chocolate chips and lightly press cookie mounds down with your palm instead of a fork.

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 Loaf
Eggs – 1 Dozen
Milk – 1 Cup
Cream – 1 Cup
Sugar – 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 pound
Vanilla Extract – 1/2 Tablespoon
Ground Cinnamon – I don’t measure – just give a few good dashes
Ground Nutmeg – I don’t measure – just give a few good dashes

Recipe Steps

  1. Preheat oven to 350 degrees.
  2. Whisk together eggs, milk, cream, sugar, and vanilla.
  3. Cut the bread into slices and layer in the bottom of a 15″/10″ pan.
  4. Add the blueberries amongst the bread.
  5. Pour the egg mixture over everything. I cut the pieces up and mix everything together using a big spoon to make sure the bread is well coated.
  6. Dash cinnamon and nutmeg over the top.
  7. Cook uncovered for 45 – 60 minutes.
  8. When finished the top should be golden brown, the blueberries should have burst, and a knife inserted in the center should come out clean.

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 grated
1/2 small white onion, diced
1 cucumber, peeled and chopped
1 can pitted and sliced black olives
1 cup mayonnaise
3 tablespoons white vinegar
2 teaspoons lemon juice
2 teaspoons sugar
garlic powder (to taste)
onion powder (to taste)
black pepper (to taste)
salt (to taste)

Recipe Steps

  1. Cook pasta al dente according to box instructions. Drain and rinse with cold water. Return to the pot and fill with COLD water; add salt and stir. Cover loosely and let sit 30-45 minutes. (This will keep the salad from drying out.)
  2. Into a large bowl, add grated carrot and diced onion.
  3. Add white vinegar and lemon juice. Stir, then let sit for 3-5 minutes.
  4. Stir in sugar and mayonnaise, then add 3-4 shakes of garlic powder, 2-3 shakes of onion powder, and 4-5 cracks of black pepper.
  5. Drain pasta and add to the bowl, mixing well. Adjust seasonings to taste (At this point, I usually add more garlic powder and black pepper.)
  6. Sprinkle chopped cucumber to the top of the bowl and salt; let sit for 2 minutes before mixing in.
  7. Drain and add sliced olives, mixing well.
  8. Taste and adjust seasonings if needed (again, I usually am adding more garlic powder and black pepper).
  9. Cover and refrigerate 2+ hours before serving (or overnight). This truly gets better as it marinates!
  10. Stir well before serving and enjoy!!

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 flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup sugar
1 egg (room temperature)
1 cup milk
2 tsp vanilla extract
1/3 cup plain greek yogurt or sour cream

SWIRL:
1/3 cup sugar
2 tsp cinnamon
2 tbsp butter (melted and cooled slightly) or water

GLAZE:
1/2 cup powdered sugar
2-3 tsp cream or milk (as needed for consistency)

Recipe Steps

  1. Preheat oven to 350 degrees. Butter or spray a loaf pan.
  2. In a small bowl, whisk together the flour, baking powder, salt, and sugar. Set aside.
  3. In a large bowl, whisk together the egg, milk, vanilla, and yogurt or sour cream. Add the flour mixture to the egg mixture, stirring with a spoon just until combined. Pour into the prepared loaf pan.
  4. In a small bowl, stir the swirl ingredients together. Drop by teaspoonfuls onto the top of the bread; then use a knife to swirl it a couple of times into the batter. (Don’t overmix it).
  5. Bake for 45-50 minutes or until the center tests done with a toothpick.
  6. Remove from the oven and cool for 15 minutes in the pan on a wire rack. Remove bread from the pan and cool completely on the rack.
  7. Make the glaze by whisking the ingredients together in a small bowl until smooth, adding a dab of milk at a time until a good drizzling consistency is reached. When the bread is completely cool, drizzle the glaze.
  8. ENJOY!

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 mix
8 ounces cream cheese
¾ cup butter soften
3 ½ cups powdered sugar
1 teaspoon vanilla
16 ounces Cool Whip
1 cup chopped walnuts

Recipe Steps

  1. Prepare the carrot cake and bake according to the package for a 9×12 cake.
  2. Allow the cake to cool and cut into cubes.
  3. Using an electric mixer, mix the utter and the cream cheese until the mixture is light and fluffy. (2-3 minutes).
  4. On low speed add the powdered sugar, ½ cup at a time until it is thoroughly mixed.
  5. Add the vanilla and beat frosting for about 2 minutes.
  6. Gently fold in the Cool Whip until completely mixed in.
  7. In a trifle or glass dish, alternate the cake, cream cheese mixture until the trifle dish is full.
  8. Can add canned pineapple and/or orange bits. (optional)
  9. Sprinkle walnuts on top.
  10. Refrigerate until serving.