by: Dr. Talukdar My parents are immigrants from Bangladesh and I have been blessed to enjoy Bengali and South Asian foods quite regularly, even now as an adult! This dessert is served on special occasions and, in particular, during Muslim holidays such as Eid-ul-Fitr and Eid-ul-Adha. This dish is my favorite of all South Asian desserts as it is sweet as can be and reminds me of my childhood and important family gatherings. Though I was born and raised in the United States, this dish offers a connection to my ethnic heritage. I hope you enjoy it! Source: Dr. Talukdar’s Mom Ingredients ½ cup basmati rice 1 quart regular milk (whole fat; do not use reduced fat) ½ cup brown sugar (date sugar is preferred, but can be difficult to find) 1 quart heavy cream Sliced/chopped pistachios or almonds (optional) READ MORE

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 flour1 teaspoon baking soda1/2 teaspoon salt1 teaspoon lemon zest1 stick softened butter1 egg1/2 cup pure maple syrup 1/2 cup milk1 teaspoon pure vanilla extract1 cup frozen raspberries Recipe Steps Preheat oven to 350F. Spray or line muffin pan. In small bowl, whisk together the flour, baking soda, salt, and lemon zest. In a large bowl, use an electric whisk (or beat) cream the butter until smooth. Turn the speed down to low and slowly add in the egg, syrup, milk, and vanilla. With the speed still on low, slowly add in the flour, scraping the sides of the bowl as necessary. Carefully fold in READ MORE

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 powder1 teaspoon baking powder1/2 teaspoon salt1/8 teaspoon baking soda1 1/4 cups sugar2/3 cup sour cream6 TBS vegetable oil2 large eggs1 TBS red food coloring1.5 teaspoons vanilla Recipe Steps Preheat oven to 350 degrees and line 12 -cup muffin tin with cupcake liners. Whisk flour, cocoa, baking powder, salt, and READ MORE

Chocolate Chip Skillet Cookie

by: Mrs. Castodio (5th grade teacher) If you know me, you know that I have a BIG sweet tooth and chocolate chip cookies are my favorite sweet treat! When my husband and I got married last year, our friends gifted us a cookbook that they wrote themselves, called The New Newlywed Cookbook. As I was flipping through, this recipe caught my eye and it was the first one I made. I used two mini skillets so that I could have my own warm, gooey cookie skillet all to myself! It is a fun way to change up your traditional chocolate chip cookie dessert and is so delicious with a big scoop of vanilla ice cream on top!  Source: The New Newlywed Cookbook by Kenzie Swanhart & Julien Levesque Ingredients 1/2 cup (plus 1 tablespoon) all-purpose flour1/4 teaspoon baking soda1/4 teaspoon 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

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

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

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

Chocolate Chip Cookies

by: Ms. Melanson (3rd grade teacher) This is a new chocolate chip cookie recipe I recently tried out while at home. I have been trying some plant-based inspired recipes and I found this one in a magazine! I was really inspired to find a plant-based chocolate chip cookie I enjoy because I love baking chocolate chip cookies with my mom! I have lots of special memories baking with her from when I was growing up. She has a super, top secret recipe for chocolate chip cookies that is the best! But this one is pretty good too!  Source: Good Housekeeping  Ingredients 2 cups all purpose flour1 tsp baking soda1/2 tsp kosher salt1 cup bittersweet chocolate chips (dairy free)1 cup semisweet chocolate chips (dairy free)1/2 cup firmly packed brown sugar1/2 cup granulated sugar 1/2 cup canola oil1/4 cup water2 tsp pure READ MORE

Turon [tuˈɾɔn] – (Banana Egg Roll)

by: Miss L. (1st Grade Aide)  It’s special to my family because, we usually make this desert, when we have big family gatherings. We usually run out of this desert quickly because it is a family and kid favorite. I hope you enjoy as much as my family does!   Source: My Family’s Take on a Filipino tradition  Ingredients 6 pieces of ripe bananas or plantains, cut in half (lengthwise)1 1/2 cup brown sugar12 pieces of spring roll wrapper2 cups cooking oil Recipe Steps Roll the banana on the sugar plate and ensure that the banana is coated with enough sugar Place the banana with sugar coating in the spring roll wrapper Fold and lock the spring roll wrapper, use water to seal the edge In a pan, heat the oil and put in some sugar. Wait until the brown sugar READ MORE

Banana and Chocolate Chip Power Cake Muffins

by: Ms. Murphy (Grade 5) I love making these muffins with my nieces as a healthy breakfast snack! They love the banana and chocolate chip mixture in each bite : ) Source: Kodiak Cakes: Power Cakes Muffins Ingredients 2 cups kodiak cakes mix3/4 cup milk1/2 cup brown sugar1/4 cup butter, melted2 bananas, mashed1 egg1 tsp cinnamon1 tsp vanilla1/2 mini chocolate chips Recipe Steps Preheat oven to 350 Combine all ingredients in a mixing bowl and blend until smooth. Fill greased muffin cups 3/4 full. Bake at 350 for 16-18 minutes. Enjoy : )