Kheer

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)

Recipe Steps

  1. Soak basmati rice overnight in a bowl or large pot (1/2 cup rice in 1 cup water).
  2. Next day, drain rice, and crumble the rice with your hands into very small pieces.
  3. Next, warm up regular whole milk (1/4 gallon).
  4. Stir constantly to ensure milk does not burn.
  5. When milk begins to bubble up, turn heat to low.
  6. Add crumbled rice, then stir constantly until the rice is completely cooked (about 20 minutes)
  7. Keep burner on low and add ¼ cup brown sugar (preferably date sugar).
  8. Stir constantly until the sugar has melted away completely.
  9. Turn heat off and add another ¼ cup brown sugar and stir until it melts.
  10. Add heavy cream (1 quart) and then stir (no heat).
  11. Remove from stove and transfer to a bowl or serving dish.
  12. Refrigerate overnight and serve cold, with or without slice/chopped pistachios or almonds sprinkled on top.

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!

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 flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons unsalted butter, at room temperature
3 tablespoons granulated sugar
3 tablespoons packed light brown sugar
1/4 teaspoon vanilla extract
1 egg
1/2 cup chocolate chips of your choice

You will need a cast iron skillet (or two mini skillets!) to make this recipe

Recipe Steps

  1. Preheat the often to 350 degrees.
  2. In a small bowl, stir together the flour, baking soda, and salt until well combined.
  3. In a separate bowl, stir together the butter, granulated sugar, brown sugar, and vanilla until creamy. Add the egg and mix until all the ingredients are fully incorporated.
  4. Add the dry ingredients to the butter mixture. Using a spatula, mix all the ingredients together, scraping down the sides of the bowl.
  5. Stir the chocolate chips into the dough.
  6. Grease a small cast iron skillet (or two mini skillets). Add the cookie dough to the greased skillet, spreading it in an even layer.
  7. Bake for 25 minutes or until the cookie begins to turn brown on top.
  8. (Optional) Top with a scoop of your favorite ice cream and enjoy!

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 butter
3 cups sugar
6 large eggs
3 cups Swans Down cake flour (sifted)
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1/2 pint sour cream

Recipe Steps

  1. Allow butter and eggs to adapt to room temperature before beginning this recipe.
  2. Preheat oven to 325 degrees.
  3. Cream butter and sugar until light and fluffy.
  4. Add one (1) egg at a time and beat one minute between each.
  5. Sift flour, salt, and baking soda together three times.
  6. Alternate adding the flour mixture and sour cream, starting and ending with the flour mixture. Mix 2-3 minutes in between each portion of flour and sour cream.
  7. Stir in vanilla.
  8. Grease and flour a ring cake pan. Optional: line the bottom of the cake pan with wax paper.
  9. Pour batter into cake pan and bake for one (1) hour and twenty (20) minutes.

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.

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.

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 butter
1 1/2 cups of sugar
1 egg
1 cup of canned pumpkin
1 tsp of vanilla
2 1/2 cups of flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp of salt
1 tsp of nutmeg
1 tsp cinnamon
1 1/2 cups of chocolate chips

Recipe Steps

  1. Cream butter and sugar
  2. Beat in egg, pumpkin, and vanilla
  3. In a separate bowl, mix and sift dry ingredients
  4. Add dry ingredients to the creamed mixture and mix well
  5. Add chocolate chips
  6. Drop rounded spoonfuls on a well greased cookie sheet
  7. 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 flour
1 tsp baking soda
1/2 tsp kosher salt
1 cup bittersweet chocolate chips (dairy free)
1 cup semisweet chocolate chips (dairy free)
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1/2 cup canola oil
1/4 cup water
2 tsp pure vanilla extract

Recipe Steps

  1. In medium bowl, whisk together flour, baking soda, and salt. Mix with chocolate.
  2. In second bowl, break up brown sugar, making sure there are no lumps. Add granulated sugar, oil, water, and vanilla and whisk to combine. Add flour mixture and mix until just combined.
  3. Line 2 cookie sheets with parchment paper. Spoon out 1/4 cupfuls of dough into mounds. Place on cookie sheet 2 inches apart. Freeze for 30 minutes.
  4. Heat oven to 375 degrees F. Bake cookies until edges are golden brown, 10-13 minutes.
  5. Let cool before enjoying!

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 sugar
12 pieces of spring roll wrapper
2 cups cooking oil

Recipe Steps

  1. Roll the banana on the sugar plate and ensure that the banana is coated with enough sugar
  2. Place the banana with sugar coating in the spring roll wrapper
  3. Fold and lock the spring roll wrapper, use water to seal the edge
  4. In a pan, heat the oil and put in some sugar. Wait until the brown sugar floats
  5. Put-in the wrapped banana and fry until the wrapper turns golden brown and the extra sugar sticks on the wrapper
  6. Serve hot as a dessert or snack. Share and Enjoy!

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 mix
3/4 cup milk
1/2 cup brown sugar
1/4 cup butter, melted
2 bananas, mashed
1 egg
1 tsp cinnamon
1 tsp vanilla
1/2 mini chocolate chips

Recipe Steps

  1. Preheat oven to 350
  2. Combine all ingredients in a mixing bowl and blend until smooth.
  3. Fill greased muffin cups 3/4 full.
  4. Bake at 350 for 16-18 minutes.
  5. Enjoy : )