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


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.

Auf Lauf (Dutch Baby/German Pancake)

by: Skinner-Holmberg family (4th & 8th grade)

My family made “auf lauf” for weekend breakfasts when I was growing up, but when I reached adulthood and asked for the recipe, I found out it had not been written down, and I couldn’t replicate it. Then I received Joy of Cooking and discovered that what we had always called auf lauf was a well-known thing called a “Dutch Baby!” We have this often for brunch on weekends, though we use about half the butter that Joy of Cooking uses! Through quarantine we have made lots of great breakfasts but I always come back to auf lauf because it is easy, homey, yummy, and beautiful!  – Erika

Source: Our family’s version of Joy of Cooking’s recipe!


4 eggs
1 cup milk
1 cup all purpose flour (can substitute up to 1/2 cup whole wheat)
4 T butter
1/3-1/2 cup sugar

Recipe Steps

  1. Preheat oven to 425 degrees.
  2. Once oven is hot, place butter in a 9×13 inch pan and place pan in the oven.
  3. While butter is melting, whisk together other ingredients. Mix well, should be smooth.
  4. When butter has melted, pour batter into pan and bake for 15-17 minutes until edges have puffed dramatically and turned golden brown and pancake is set.
  5. Serve immediately with fruit compote, powdered sugar, maple syrup, or jam. Serves 4.

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.


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

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 think about this bittersweet time when I eat them!  

Source: Recipe by Gina Homolka


1 cup flour (can use gluten free)
2 tsp baking powder
1 tsp salt
1 cup 0% fat Greek yogurt
1 egg
Topping of choice: sesame seeds, cinnamon sugar, or our favorite, Trader Joe’s Everything Seasoning (can order on Amazon!)

Recipe Steps

  1. Preheat oven to 375F. Place parchment paper on a baking sheet or spray baking sheet with oil.
  2. In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a fork or spatula until well combined.
  3. Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).
  4. Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels. (or you can make a ball and poke a hole in the center then stretch it slightly)
  5. Top with egg wash and sprinkle with seasoning of your choice. Bake on the top rack of the oven for 25 minutes. Cool for 15 minutes.
  6. Enjoy! 🙂

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/)


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!*

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


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.

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


3 pounds yucca root, peeled and cubed
3 1/4 teaspoons salt
2 tablespoons unsalted butter
5 large eggs
1 1/4 cups all-purpose flour
1 tablespoon olive oil
1/2 cup yellow onions, finely chopped
2 large jalapeno peppers, finely chopped
2 teaspoons garlic, minced
1 teaspoon ground cumin
1/2 teaspoon dried thyme
1/4 teaspoon chili powder
8 ounces ground beef
4 teaspoons tomato paste
2 teaspoons vinegar
1 teaspoon sugar
1/4 teaspoon ground black pepper
Vegetable oil, for deep frying
6 teaspoons Essence, plus more for dusting
1 cup fine dry bread crumbs

Recipe Steps

  1. In a large saucepan combine the yucca and 1 teaspoon of the salt, and enough water to cover. Bring to a boil.
  2. Reduce the heat and simmer until tender, but not falling apart. Drain and transfer to a large bowl. Using a potato masher, mash with the butter. Add 2 of the eggs one at a time, stirring well with a large wooden spoon after the addition of each until smooth.
  3. Add 1/4 cup of the flour and 1 1/2 teaspoons of the salt, and stir well to incorporate into a somewhat stiff dough. (If the dough is too soft, add slightly more flour 1 teaspoon at a time.) Let sit until cool enough to handle.
  4. In a large skillet or saute pan, heat the oil over medium-high heat. Add the onions and peppers, and cook, stirring, until soft, about 3 minutes.
  5. Add the garlic, cumin, thyme, and chili powder, and cook, stirring, for 30 seconds. Add ground beef and cook, stirring, until no longer pink. Add the tomato paste, vinegar, sugar, remaining 3/4 teaspoon of salt, and the pepper.
  6. Simmer, stirring until thick. Remove from the heat and adjust seasoning to taste. Let sit until cool enough to handle.
  7. Roll the yucca mixture into balls, about 1/4 cup each. Using a finger, press a deep hole into the center of each.
  8. Spoon about 2 teaspoons of the filling into the center of each ball and gently work the yucca dough around it to completely enclose.
  9. Heat the oil to 330 to 340°F.
  10. In a bowl, make an egg wash by beating the remaining 3 eggs with 3 tablespoons of water. In another bowl, combine the remaining cup of flour with 3 teaspoons of the Essence. In a third bowl, place the bread crumbs and remaining 3 teaspoons of Essence.
  11. One at a time, dip the “caraminolas” into the flour, then the eggs, then the bread crumbs to completely coat, shaking to remove any excess. Add to the hot oil in batches and cook until golden brown, about 2 minutes.
  12. Remove with a slotted spoon and drain on paper towels. Season lightly with Essence.
  13. Serve hot or at room temperature.

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.


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

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

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!

Zucchini Breakfast Bread

by: Ms. Whalen (Occupational Therapist)

I am always looking for new and interesting ways to use fresh produce. I found this recipe on line and tried it out. It was amazing and very simple. My extended family loves to get together and eat, and I tend to be more of the cook than the baker. This bread was my ticket into the world of the bakers, and so easy!  

Source: www.foodandwine.com, Paige Grandjean


2 Tablespoons salted butter, softened
1/4 cup turbinado sugar
1 1/2 cups all purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground allspice
2 large eggs
1 grated unpeeled large zucchini
1 cup granulated sugar
1/2 cup canola oil (I used light olive oil)
1 1/2 teaspoons vanilla extract
1 teaspoon orange zest
3/4 cup chopped pecans ( I used walnuts)
1/2 cup plus 1 1/2 Tablespoons old fashioned rolled oats divided

Recipe Steps

  1. Preheat oven to 350 degrees. Grease a loaf pan with 2 Tablespoons of butter and coat with turbinado sugar
  2. Whisk flour, cinnamon, salt, baking powder, baking soda and allspice in a medium bowl and set aside.
  3. Whisk eggs in a large bowl until pale and foamy.
  4. Add zucchini, granulated sugar, oil, vanilla, and orange zest. Whisk to combine.
  5. Add flour mixture, whisk until just incorporated.
  6. Stir in nuts and 1/2 cup of oats
  7. Pour into prepared pan, smooth top and sprinkle with remaining oats
  8. Bake until golden brown, about 55 minutes to 1 hour. Wooden pick inserted into center will be clean
  9. Cool on wire rack in pan 15 minutes and out of pan about an hour

Look Whooo’s Cooking!

From our kitchens to yours! We are excited to announce our new virtual community cookbook, Look Whooo’s Cooking! Underwood staff have compiled some of their favorite recipes to share with all of you as a way to connect across the distance. We have a wonderful mix of newly discovered recipes, old family favorites, holiday traditions, and more! Take a look and then add a recipe that your family loves…we can’t wait to see what you cook up!

  • Connecting Kitchens: Watch this introduction video to hear about the project and take a tour of the cookbook.
  • See what’s cooking: Browse the recipes by clicking on the green button below.
  • Contribute:  Fill out this google form to submit a recipe from your kitchen!

We look forward to teaching and learning together through this experience, and are excited to see this community recipe collection grow! Enjoy!