Apple Cake with Butter Caramel Frosting

Apple Cake with Butter Caramel Frosting 1. 2 cups all-purpose flour 2. 1 cup whole wheat flour 3. 1 tsps baking soda 4. 1/2 teaspoon baking powder 5. ...
Author: Shanon Ellis
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Apple Cake with Butter Caramel Frosting 1. 2 cups all-purpose flour 2. 1 cup whole wheat flour 3. 1 tsps baking soda 4. 1/2 teaspoon baking powder 5. 2 tsps ground cinnamon 6. 1/2 tsps ground cloves

7. 1/2 tsps salt 8. 1/2 cup oil 9. 3/4 cup light brown sugar, packed 10. 2 large eggs, beaten 11. 1 tsps pure vanilla extract 12. 2 medium baking apples, diced

1. Spray two 9” cake pans with nonstick pan spray and set aside. Preheat oven to 350 degrees F. 2. In a medium-size mixing bowl, combine flour, baking soda and baking powder, spices, and salt; set aside. 3. In a large mixing bowl, combine oil, sugars, eggs, vanilla, apples, and walnuts; stir to combine. Add dry ingredients to wet ingredients, stirring with a wooden spoon to incorporate all dry ingredients. 4. Transfer batter to prepared pans and bake for 30 minutes and insert a toothpick in the center to test. Remove pans to rack for 10 minutes; de-pan cakes and let cool completely before freezing. * Caramel frosting recipe on back.

Paris A. Smith

Caramel Frosting 1. Combine brown sugar, butter, and milk or cream in a small, heavy-bottomed saucepan over medium heat. 2. Bring to a boil and let cook for two minutes or until thickened and bubbly. Remove pan from heat and stir in vanilla. Let cool until the caramel is just slightly warm. 3. Using a hand mixer on medium speed, beat in confectioners’ sugar 1/2 cup at a time until desired consitency is reached. Frost cooled cake layer(s) with a small offset spatula, swirling frosting in a smooth motion. 4. If frosting hardens too quickly, place over low heat on stove(or in microwave for a few seconds) until it softens. If desired, add sprinkles or decorations immediately after spreading as this frosting will set up quickly.

Breakfast Pizza 1. Thin crust pizza (Boboli) 2. 1 10oz alfredo sauce 3. 8 eggs 4. 4oz sharp, shredded cheddar cheese 5. 4 slices of ham, chopped 1. Preheat oven to 425 degrees Fahrenheit. 2. Scramble eggs with milk, salt, and pepper. 3. Spread alfredo sauce thinly on crust (don’t need to use it all). 4. Top with scrambled eggs, shredded cheese, and chopped ham. 5. Bake for ten minutes.

Katie Kroger

Curried Chicken 1. 2 & 1/2 pounds skinless chicken breast or tenderloins 2. 2-4 tbsp tumeric 3. 2-4 tbsp dried chilies 4. 2-4 tbsp nutmeg 5. 2-4 tbsp cinnamon 6. 1 & 1/2 inches fresh ginger

7. 2 medium onions 8. 2 cups vegetable broth 9. 5 cloves garlic 10. 2 tbsp garam masala 11. 1 cup peeled baby carrots 12. 3 medium potatoes, cubed

1. Dust both sides of chicken with tumeric, dried chilies, nutmeg, and cinnamon. 2. Heat the ghee or olive oil in a large frying pan over medium heat. Brown both sides of the chicken and then remove the chicken to a dish. 3. Add the onions, garlic, ginger and garam masala to the frying pan (may need to add a little more olive oil). Cook over low to medium heat for about 5 minutes or until onions become transparent. 4. Cover and cook until the potatoes and carrots are tender. 5. Serve over brown basmati rice.

Christopher McIntosh

Spicy Glazed Honey Chicken 1. 8 boneless, skinless chicken thighs 2. 2 tsps smoked paprika 3. 2 tsps garlic powder 4. 1 tsps kosher salt 5. 1 tsps fresh cracked pepper

6. 1 tsps chili powder 7. 1/2 cup honey 8. 2 tbsp apple cider vinegar

1. Mix spices together and set aside. Mix honey and cider vinegar together and set aside. 2. Untuck chicken thighs so they are flat. Cover both sides of chicken with spice mix. Set flat onto a sheet pan. When all chicken has been seasoned, put under broiler. 3. Cook 5-7 minutes on one side and flip. Cook on the other side for 5-7minutes. Flip again and then baste the chicken in the honey/cider mixture. Be sure to really get the chicken covered. Add to oven again and let it cook under the broiler for a few minutes until the honey starts to thicken up and glaze. 4. Take chicken out of the oven and let rest for a few minutes before serving.

Noelle Haycraft

Eat Your Greens Smoothie 1. 5 ounces baby spinach 2. 1 banana 3. 1 cup frozen blueberries 4. 1/2 cup unsweetened, soy, hemp or almond milk

5. 1/2 cup pomegranate juice or other unsweetened fruit juice 6. 1 tbsp ground flaxseeds

Blend all the ingredients in a high-powered blender until smooth and creamy.

Athena LeMay

Jambalaya 1. 1 small onion 2. 1/2 green pepper 3. 2 tbsp margarine or butter 4. 1 lb. cleaned shrimp 5. 1/2 cup diced cooked ham 6. 2 tbsp chopped parsley 1. Cook and stir onion and green pepper in melted margarine in skillet until slightly browned, stirring frequently. 2. Add shrimp and ham, cook until shrimp are pink and ham is lightly browned. Drained tomatoes, measuring liquid, add water to make 1 & 1/2 cups. 3. Cut up tomatoes, stir into shrimp mixture with tomatoes, parsley, bay leaf, salt, sugar, thyme, and rice. Cover and bring to a boil. Reduce heat; cover and simmer 5 minutes longer.

Bryanna Haynes

Massaged Kale Salad 1. 2 heads of washed, dried kale 2. 4 green onions, 3 for salad, 1 for dressing 3. Juice of one lemon 4. 1 ripe avocado 5. 4 tbsp olive oil 6. pinch of cayenne pepper

7. 1/2 tsp thyme 8. 1/2 tsp paprika 9. Salt and pepper to taste 10. Sliced green olives

1. Tear up the kale into small pieces and put into large bowl. 2. Combine all other ingredients other than the 3 slided green onions and sliced green olives to make the dressing. Puree in blender. 3. Put the dressing on the kale and massage with your hands for a few minutes until the kale is reduced in size. The massaging process is imporant ot make the kale more digestible and taste better.

Christopher McIntosh

Orzo Salad 1. 4 cups chicken broth 2. 1 & 1/2 cups Orzo pasta 3. 1-15 oz can of garbanzo beans 4. 1 & 1/2 cups red and yellow grape tomatoes 5. 1/4 cup chopped fresh mint leaves

6. Salt and freshly ground pepper 7. 1/2 cup red vinegar 8. 1/4 cup fresh lemon juice 9. 2 tsps each of honey and salt 10. 1 cup olive oil

1. Bring the broth to a boil, stir in the Orzo. Cover partially and cook until the Orzo is tender but firm, about 7 minutes. Drain the Orzo and let cool. 2. Toss the beans, tomatoes, onion, basil, mint and enough vinaigrette* to coat. 3. Season the salad to taste with salt and pepper. * Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.

Nica Taglieri

Pasta Risotto with Peas & Ham 1. 2 tbsp 2. 1 clove garlic 3. 6 ounces cubed ham 4. 1 & 1/2 cups frozen petite peas

5. 8 ounces Orzo pasta 6. 2 & 1/2 cups boiling water 7. 1 tbsp soft butter 8. 3/4 tsps or to taste black pepper

1. Warm the oil in a large pan. Add the peeled garlic clove and cook until golden. Discard garlic, use oil. 2. Add the ham and cook, stirring, until it becomes bronzed, then add the peas and stir for a minute or so until the frozen look leaves them. 3. Add the pasta and turn it about in the ham and peas, then pour in the boiling water. Turn down the heat and let simmer for 10 minutes, though check on it a couple of times and give a stir or two, to stop it from sticking and see if you need to add a little more hot water. 4. When it is ready, the pasta should be soft and starchy and the water absorbed. Beat the butter and Parmesan cheese into the pan, check the seasoning, and serve immediately into warm bowls. Steamed broccoli goes well with this.

Stephen Williams

Cheese & Bacon Quiche 1. 2 tbsp finely chopped onions 2. 9” prebaked shell 3. 1/2 cup grated Swiss cheese 4. Salt and pepper to taste 5. 3 large eggs 6. 1 & 1/2 cups mlik or cream

7. 6 strips cooked bacon 8. Butter crust*

1. Preheat oven to 375 degrees F. 2. Layer diced onions on bottom of shell, then bacon pieces. Sprinkle all but a spoonful of cheese around. 3. Beat eggs well, add milk to 1 & 1/2 cups & season the custard. Gently pour over teh bacon, sprinkle with the rest of the cheese. 4. Bake 30-35 minutes till puffed. *Butter crust recipe on back.

Bryanna Haynes

Butter Crust 1. 3/4 cups unbleached all-purpose flour, scooped & leveled 2. 1/4 cup plain, bleached cake flour 3. 1/2 tsps salt 4. 3 ounces chilled, unsalted butter, diced 5. 1 ounce of 2 tbsp chilled vegetable shortening 6. 1/4 cup ice water plus extra droplets if needed 1. In food processor, pulse flour, salt and diced butteer 5 or 6 times. 2. Add shortening and turn on machine and immediately add ice water, then pulse 2 or 3 times. Dough should look like a bunch of small lumps & will just hold together when squeezed. Don’t over mix and work quickly, turning dough out on work surface & pushing egg-sized clumps out in front of you in a 6-inch smear.

Bryanna Haynes

Armenian Rice Pilaf 1. 1/3 cube butter 2. 1/2 cup vermicelli (Anthony’s Cut Fideo) 3. 1 cup Mahatma long grain rice 4. 2 cups canned low sodium chicken broth 5. Salt to taste 1. In a medium saucepan, melt butter gently over low-medium heat. 2. After butter has melted, add vermicelli and raise heat to medium. Cook vermicelli in butter until it begins to turn amber colored, stirring with a fork often so vermicelli won’t burn. 3. Stir on medium-high heat until broth returns to a boil. Cover saucepan and turn heat to low. Cook covered for 23 minutes. (Hint: Do not open the lid until the rice is finished cooking!)

Michael Broussalian

Sesame Savoy Cabbage 1. 1 tbsp butter 2. 1 tbsp canola oil 3. 1 head Savoy cabagge, shredded 4. 1 tbsp toasted sesame oil

5. 1 tbsp toasted sesame seeds 6. 1 tbsp rice vinegar, optional 7. Salt and pepper to taste

1. Heat butter and oil together in a large skillet over medium-high heat. When butter is melted, add thinly sliced cabbage. Cook cabbage for 3 to 4 minutes, stirring frequently until color intensifies and it begins to wilt. 2. Lower heat to medium-low and place lid on skillet. Let cabbage cook, stirring occasionally, for an additional 5 to 7 minutes, or until cabbage is tender and nicely browned on the bottom layer. 3. Remove from heat, drizzle with sesame oil and sesame seeds, and toss to coat. 4. If desired, sprinkle with rice vinegar. Season with salt and pepper to taste, or you may use soy sauce if you prefer. (Note: Soy sauce will impart a dark color to the cabbage.)

Paris A. Smith

Snickerdoodle 1. 1 cup shortening 2. 1 & 1/2 cups white granulated sugar 3. 2 eggs 4. 2 & 3/4 cup flour 5. 1 tsps baking soda

6. 1/4 tsps salt 7. 2 tbsp white sugar 8. 2 tsps cinnamon

1. Dip/sift flour and blend with salt, baking soda & cream of tartar. 2. Mix thoroughly with wet ingredients. 3. Roll into 1” balls & roll into cinnamon sugar mixture. Place 2” apart on ungreased cookie sheet.

Nicolas Dilliott

Squash & Lentil Soup 1. 3 tbsp olive oil 2. 3 carrots--diced 3. 2 ribs 4. 1 medium, diced onion 5. 1 medium, diced butternut squash 6. 2 tbsp chili powder 7. 1/2 tsp cumin

8. 2 cups vegetable broth 9. 1 can diced tomatoes in juice 10. 1 & 1/2 cups brown or green lentils 11. 1/2 cup water 12. 3/4 tsp salt 13. 1/3 cup cilantro

1. Heat oil in Dutch oven on medium heat. Add carrots, celery, and onion--cook 5 minutes. 2. Add squash and seasoning---cook 1 minute. 3. Stir in broth, diced tomatoes in juice, lentils and 1/2 cup water. 4. Heat to boiling then reduce heat to med-low, cover, and simmer for 40 minutes or until lentils are soft. Uncover and add salt. Simmer uncovered for 10 minutes. Stir in cilantro and serve.

Alexander Patch

Swedish Meatballs 1. 1 & 1/2 lbs lean ground beef 2. 1 cup bread crumbs (plain) 3. 1/4 cup finely chopped onions 4. 1/2 tsp allspice 5. 1/4 pepper 6. 1/8 nutmeg 7. 1 cup whole milk

8. 1 egg, beaten 9. 3 tbsp canola oil 10. 2-3 tbsp butter 11. 2 tbsp flour 12. 1 & 1/2 cup beef broth 13. 1/2 cup half & half

1. Combine beef, bread crumbs, onion, allspice, pepper, nutmeg milk and egg. Shape into one inch balls. 2. Heat oil in large skillet. Add meatballs, in batches; brown on all sides. 3. Remove meatballs from skillet; set aside. 4. To the drippings remaining in skillet, add butter, melt. Stir in flour to form a smooth paste. Gradually add beef broth, half & half, and pepper to taste. Continually stir, bring to boil. 5. Add meatballs to gravy. Reduce heat and simmer, covered, until meatballs are cooked through, about 15 minutes.

Katie Ahearn

Thai Basil Chicken 1. 1lb ground turkey, chicken, or pork 2. 1 lb green beans 3. 3 tbsp vegetable oil 4. 1 tsp chopped garlic 5. 3 tbsp fish sauce 6. 3 tsp sugar

7. 3 tbsp soy sauce 8. 2 tbsp oyster sauce 9. 9 tbsp water 10. 40 thai basil leaves 11. 1 & 1/2 teaspoon cornstarch 12. 6 fresh hot chilies

1.Heat oil on high heat. Add garlic and chilies, stir. 2. Add ground meat & stir fry until cooked. 3. Mix together fish sauce, sugar, soy, oyster sauce, & 6 tbsp of water. 4. Add desired vegetable and cook with meat until vegetables begin to soften. 5. Dissolve cornstarch with 3 tbsp of water. 6. Turn heat to simmer, slowly add cornstarch mixture and stir well to thicken sauce. Stir in basil leaves. 7. Serve over rice.

Christopher McIntosh

Vegetarian Tortilla Soup 1. 1 chopped onion 2. 1 garlic clove minced 3. 1 medium green bell pepper 4. 16 oz vegetarian broth 5. 1-4 heaping tsp red chili powder 6. 3 small potatoes, peeled 7. 4 cups water

8. 15oz can chopped tomatoes 9. 4oz frozen corn 10. 1 small sliced zucchini 11. 1 small bunch cilantro 12. 6oz grated cheddar cheese 13. 16oz bag tortilla chips

1. Place the 4 cups of water in a Dutch oven with teh chopped potatoes, cook until tender. 2. In a skillet over medium heat saute onions until translucent, add bell pepper and cook for another five minutes and add garlic. 3. When the potatoes are tender add teh sauted onion, garlic and bell peppers to the Dutch oven. 4. Add vegetarian broth, chili powder, canned chiles, canned tomatoes, corn adn zucchini. Cook until the zucchini is tender. 5. Serve in bowls and garnish with cilantro, cheese, and tortilla chips.

Rebecca Nelson

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