YUM101 2016

YUM101 2016

Family Favorites

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Chapter 1

MIDDLE SCHOOL WED

Section 1

Apple Tart - Provisionato Family

Middle School - Wednesday 1:30

1 cup flour

¼ tsp salt

2 tbsp sugar

½ cup butter

1 tbsp white vinegar

1 cup sugar

2 tbsp flour

½ tsp cinnamon

3 cups coarsely grated apples confectioners sugar

Heat oven to 400

Have ready a 9 inch spring form pan

Combine flour, salt, 2 tbsp sugar lightly with a fork

Cut in butter and blend with fork until mixture resembles shortbread dough

Stir in vinegar with fork

Spread thickly on bottom of pan tightly and approximately 1 in up sides

Combine 1 cup sugar, 2 tbsp flour, cinnamon and apples and spread over dough

Bake 1 hour

2

Section 2

Zucchini Bread - Kams Family

Middle School - Wednesday 1:30

Ingredients

3 eggs 1 T. cinnamon

2 c. sugar 2 tsp. baking soda

1 c. vegetable oil 1 tsp. salt

1 tsp. vanilla ¼ tsp. baking powder

2 c. grated zucchini 1 c. chopped walnuts (opt)

2 c. flour

Directions

Preheat oven to 350 degrees.

Grease and flour 2 loaf pans.

In a big bowl, beat together the eggs, sugar, oil and vanilla.

Stir in the zucchini.

In a separate bowl, mix the flour, cinnamon, baking soda, salt, and baking powder.

Mix the dry ingredients into the egg mixture until just combined.

Pour evenly into the 2 loaf pans. Bake for 1 hour or until toothpick inserted into the center comes out clean.

3

Section 3

Banana Bread - Krzynowek Family

Middle School - Wednesday 1:30

Ingredients

1/2 cup butter, melted

1 cup white sugar

2 eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup sour cream

2 medium bananas, sliced

Directions

1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.

2 In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.

4

Chapter 2

MIDDLE SCHOOL-MON.

Section 1

Pumpkin Chocolate Chip Cookies- Thomas Family

Middle School - Monday

1 cup canola or olive oil

1 tsp salt

2 eggs

1 ¼ cups sugar

1 can pumpkin (15 oz)

1 tsp baking soda dissolved in 2 tsp warm water

4 cups flour

4 tsp baking powder

2 tsp cinnamon

2 tsp vanilla

12 oz bag of chocolate chips

 

Combine all ingredients.  Spoon rounded teaspoons on ungreased cookie sheet and bake 11-12 minutes at 375 degrees.  Makes about 5 dozen cookies.

 (Sometimes, I substitute ½ cup apple sauce and ½ cup of oil for the oil)

6

Section 2

Macaroni and Cheese Casserole - Tinsley Family

Middle School - Monday

1 ½ cups (1/2 box) elbow macaroni in boiling, salted water until tender

3 tbsp butter

2 tbsp flour

8 oz velveeta cheese (2 cups cubed)

Cook macaroni in boiling, salted water until tender

Drain

In saucepan, melt butter, blend in flour, ½ t salt, pinch of pepper

Add the velveeta

Stir until melted

Mix the cheese sauce with the macaroni

Turn into a 1 ½ qt casserole

Cover with slices of cheese (opt)

Bake 350 35- 40 min

7

Section 3

Apple Crisp - Tinsley Family

Middle School - Monday

Pre heat oven to 350

8 apples

½ cup sugar

1 t cinnamon

FILLING

Slice apples

Add to large bowl

Add sugar and cinnamon

Toss the mixture until the apples are well coated.

Pour into a 9 x 12 pan

TOPPING

In another bowl

1 cup butter

1 cup brown sugar

1 ½ cups flour

1 1/2 cups oatmeal

Combine all

Soften the butter

Sprinkle the topping over the apples

Bake 355-40 min

Best served warm with whipped topping or ice cream

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Section 4

Zoe’s Crispy Chocolate Chip Cookies-Tinsley Family

Middle School - Monday

2 sticks butter – room temp

¾ c brown sugar

¾ cup white sugar

1 egg – room temp

1 t vanilla

1 ½ c flour

1 tsp baking soda

1 t salt

Cream butter and sugars

Mix in egg and vanilla

Add dry ingredients

Stir well

Add 1 bag of chocolate chips

Bake 375 10-12 min

9

Section 5

Carrot Souffle - Donowitz Family

Middle School - Monday

3 lbs. of carrots, peeled and sliced

1 c. whole milk

3 Tbsp flour

1/2 c sugar

4 eggs

1/4 lb. butter, melted dash of ginger and allspice

Cook carrots in boiling water until soft.  When cooled put in blender with the remaining ingredients and blend until smooth.

Put in greased dish (9 x 12 or something that size) bake at 350 degrees for approx. 50 minutes or until tester comes out clean.

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Section 6

Puffed Pancake - The Levy Family

Monday Middle School Class

1 Tbsp butter melted

4 eggs

1 1/3 cup nonfat milk

1 tsp vanilla extract

3 Tbsp sugar

1 1/2 cup flour

1/2 tsp salt

Preheat oven to 375

Scrape the melted butter out of the bowl (microwave) or pan (stovetop) into a 9 x 13 glass baking dish. Use a pastry brush to brush it all around.

Make sure the glass is well-covered.

In a large bowl, whisk together eggs, milk, extract and sugar. Whisk in flour and salt until well blended and fairly smooth.

Scrape batter into prepared pan and bake 35 minutes without peeking.

Cut into 6 squares to serve.

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Chapter 3

MIDDLE SCHOOL BOYS

Section 1

Butternut Squash Souffle -Yauckoes Family

Middle School-Boys

INGREDIENTS

6 tbsp margarine (3/4/ stick)

5 tablespoons honey

¾ t nutmeg

2 -2 lb butternut squash

Melt margarine in skillet over medium heat

Mix in honey and nutmeg. Set aside

Pierce each squash in several places to allow steam to escape

Bake squash in microwave or oven

Cut squash in ½ lengthwise

Scoop out seeds

Add to skillet

Mash as you cook

Add salt, pepper, seasoning

Can be made a day ahead

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Section 2

Lemon Bundt Cake - Roman Family

Middle School-Boys

4 eggs

1 package instant lemon pudding mix

1 package lemon cake mix

1 tsp lemon flavoring

2 tsp rum flavoring

1/2 cup oil

1 cup milk

Combine all ingredients  in mixing bowl and mix at high speed for 10 minutes. 

Pour into greased bundt cake pan.  Bake at 350 for 45 minutes.

For frosting: stir together 1/2 - 1 cup powdered sugar (sifted) and a small amount of lemon juice (start with 1/2 tsp).  You want the consistency to be like a thick syrup or soft paste that you can drizzle over the top of the cake.

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Chapter 4

ELEMENTARY - WED 4:30

Section 1

Marshmallow Chocolate Pilgrim Hats - The Skelly Family

Elementary -Wednesday 4:30

INGREDIENTS

Fudge stripe cookies

Marshmallows

Chocolate chips for melting

Yellow frosting

Melt the chocolate chips in the microwave for 30 sec then stir then microwave

30 seconds more. Or melt on the stove with a double pan

Chocolate side of cookie facing up.

Work quickly before chocolate hardens

Insert a toothpick into a marshmallow. Leave some sticking out in order to remove

Dip into chocolate

Spread over marshmallow as needed

Place covered marshmallow in center of cookie

Take out the toothpick . Cover it’s hole

Place on wax paper and put in refrigerator for 10 minutes

Using frosting make a square yellow buckle on the front of the hat

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Section 2

Jordan Marsh Blueberry Muffins - Swenson Family

Elementary -Wednesday 4:30

½ cup softened butter

1¼ cups sugar

2 eggs

1 teaspoon vanilla extract

2 cups flour

½ teaspoon salt

2 teaspoons baking powder

½ cup milk

2 cups blueberries (we use frozen ones)

3 teaspoons sugar

Preparation:

1 Preheat the oven to 375.

2 Cream the butter and 1 1/4 cups sugar until light.

3 Add the eggs, 1 at a time, beating well after each addition. Add vanilla.

4 Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.

5 Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.

6 Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at

375 degrees for about 30-35 minutes.

Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.

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Green Beans with Dried Cranberries - Gerson Family

Elementary - Wednesday 4:30

Serves 6

1.5 trimmed green beans

1/2 cup dried cranberries

Extra Virgin Olive Oil

Coarse sea salt

Steam the green beans in 3/4 inch boiling water until tender - about 6 min.

Drain and transfer to a serving dish

Drizzle with olive oil and toss with dried cranberries

Season with salt

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Section 4

Slow Cooker Beef Stroganoff - Cervini Family

Elementary -Wednesday 4:30

Ingredients

& •& 2 Tbsp. all-purpose flour

& •&

½ tsp. garlic powder

& •& ½ tsp. black pepper

& •&

¼ tsp. paprika

& •& 1¾ lb. boneless beef round steak

& •& 1 (10.75-oz) can cream of mushroom soup

& •& ½ cup water

& •& 1 envelope dried onion soup mix

& •& 8-oz. sliced fresh button mushrooms

& •&

½ cup light sour cream

& •& chopped parsley, for serving

Instructions

& 1& Combine flour, garlic powder, pepper and paprika in slow cooker. Cut beef into 1-1/2 inch by ½ inch strips. Place in flour mixture and toss until thoroughly coated.

& 2& In medium bowl, combine cream of mushroom soup, water and onion soup mix. Stir until well blended. Pour into slow cooker and mix with beef. Add mushrooms and stir.

& 3& Cover slow cooker and cook on HIGH 3½ hours or LOW 6-7 hours.

& 4& Stir in sour cream and cook on HIGH 10-15 minutes or until heated through. We like it served with brown rice! ENJOY!!

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Section 5

Tomato Mozzerella Skewers-Patch Family

Elementary - Wednesday 4:30

Cherry tomatoes

Pearl Mozzarella

Fresh Basil

Balsamic vinegar oil salt small skewers or toothpicks

Place a tomato, piece of basil and piece of mozzarella on each skewer.

Sprinkle a little salt on top.

Drizzle with the vinegar and oil

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Section 6

Irish Bacon Soup - Jackson Family

Elementary - Wednesday 4:30

Ingredients:

1 lb bacon, diced

1 onion, diced

2 large potatoes

2 (15oz) cans diced tomatoes with juice

4+ cups chicken stock, or as needed 

Salt and pepper to taste

2 cups thinly sliced dark green Savoy cabbage leaves (optional)

Dash of sugar (optional)

Dash of cumin (optional)

Directions:

1. Place bacon and onion in a large, deep stockpot or saucepan. Cook over medium high heat until evenly brown. Drain off any excess fat.

2. Stir in potatoes, tomatoes, and enough chicken stock to cover.

Season with salt, pepper, sugar and cumin to taste.

Bring to a boil, reduce heat and let simmer for 20 minutes, or until potatoes are tender.

3. Stir in cabbage and allow the soup to simmer for a few minutes longer before serving.

4. (optional) Scoop out 1/3 of the soup, puree and add mixture back into the soup for a creamier texture.

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Chapter 5

ELEMENTARY -WED 1:30

Section 1

Morning Glory Muffins- Glashow Family

Middle School - Wednesday 1:30

2 cups of flour

1 1/4 cups granulated sugar

2 teaspoons baking soda

2 teaspoons cinnamon

1/2 teaspoon salt

2 cups finely grated carrots

1/2 cup raisins and/or craisins

1/2 cup unsweetened shredded coconut

1 peeled apple grated

3 eggs

1 cup vegetable oil

2 teaspoons vanilla extract

 

Preheat oven to 350 degrees and spray 12 muffin cups. Add flour, sugar, baking soda, cinnamon and salt in large bowl, stir together . Stir in carrots, raisins/craisins/nuts, coconut and apple.

In medium bowl whisk eggs, oil and vanilla, stir in flour mixture until just combined, spoon in cups.

Bake 20-25 minutes makes 12+ muffins

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Section 2

Vietnamese Fresh Rolls - The Swenson Family

Elementary - Wednesday 1:30

3

4

Rolls Ingredients:

Vermicelli noodles (1 package)

Rice papers (1 package)

Extra firm tofu (1 container)

Shredded carrots

Cucumber - peeled and chopped into small pieces

Basil or mint leaves

Rolls Preparation:

1 Preheat oven to 375 degrees

2

Bake tofu for 13-15 minutes, turning once halfway through. When complete place aside

Cook noodles according to packaging instructions, drain and rinse with cold water. 


Set aside or put in refrigerator

5

6

7

2

3

4

Put carrots, cucumbers, herbs in separate small serving bowls

Make peanut sauce (see below)

Prepare pie plate with hot water, having kitchen towel nearby. 


Dip rice paper into hot water until softens appropriately

8 Lightly pat dry rice paper on kitchen towel (try not to make it stick)

9 Fill rice paper with tofu, noodles, veggies, herbs and peanut sauce

10 Roll sides in and then roll lengthwise, like a burrito

11 Enjoy!

Peanut sauce Ingredients:

3 TBS Hoisin sauce

2 TBS peanut butter

1 cloves garlic, minced

1 TBS canola or other mild cooking oil

1 cup water

Sauce Preparation:

1 In small saucepan put cooking oil and once hot, add minced/crushed garlic. 


Let garlic fry until fragrant and lightly golden.

Mix in hoisin, peanut butter, and cup of water.

Reduce heat and whisk ingredients together, cooking until sauce becomes the consistency of heavy cream.

Remove from heat and set aside - serve warm or at room temperature

Optional - Add hot sauce or cayenne pepper to add some heat

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Section 3

Armenian Rice Pilaf - Minassian Family

Elementary-Wednesday 1:30

5 cups of College Inn regular (not low sodium) chicken broth (must be College Inn – no substitutions!)

1 cup of fine egg noodles (I use Pennsylvania Dutch brand)

2 ¼ C of Minute Rice

1 stick of unsalted butter, divided into two halves (I prefer Kate’s, but any brand will do)

Directions:

1. Brown egg noodles – Spread fine egg noodles on baking sheet and bake at 375 for 5-7 minutes until browned. Mix up noodles halfway through baking as the noodles on the edges will brown faster than the ones in the middle. Set browned noodles aside.

2. Bring 5 C of chicken broth and ½ stick of butter to a boil.

3. Add 2 ¼ C of Minute Rice and simmer uncovered for 15 minutes.

4. Add 1 C of browned egg noodles, give the mixture a big stir and simmer, covered for 15-20 minutes until liquid is absorbed. (see note below)

5. Remove from heat and add ½ stick of butter and let stand covered with a paper towel under placed under the cover for 5-10 minutes until butter is melted. Stir mixture to combine.

Note: In step 4, try not to peek at or stir the mixture – you will lose necessary moisture. Check once after 15 minutes to see if the liquid is absorbed and if not, let simmer, covered for another 5 minutes.

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Section 4

Cinnamon Apple Raison Cake - Glashow Family

Elementary-Wednesday 1:30

& 3 cups all-purpose flour

& 1 teaspoon baking soda

& 1/2 teaspoon salt

& 1 cup vegetable oil

& 4 large eggs

& 1 1/2 cups granulated sugar

& 1/2 cup packed light brown sugar

& 1 tablespoon cinnamon

& 1/2 teaspoon freshly grated nutmeg

& 2 tablespoon dark rum

& 1 teaspoon vanilla

& 4-5 Cortland or Empire apples, peeled and cut into 1/4-inch dice

& 1/2 cup raisins

Preheat oven to 350°F and butter and flour a 12-cup bundt pan, knocking out excess flour.

Sift together flour, baking soda, and salt. Whisk together oil, eggs, sugars, spices, rum, and vanilla in a large bowl. Fold in flour mixture until just combined. Fold in apples and raisins and spoon batter into pan.

Bake in middle of oven until a tester comes out clean, about 1 1/4 hours.

Cool cake in pan on a rack 10 minutes, then turn out onto rack to cool completely.

Cooks’ note: Cake keeps in an airtight container at room temperature 5 days.

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Section 5

Black Dog Ginger Cookies - Delaney Family

Elementary - Wednesday 1:30

½ c chopped fresh ginger

1 ½ c canola oil

3 c sugar plus 1 cup for rolling dropped cookie dough

¾ cup molasses

3 eggs

1 ½ t salt

1 tbsp cinnamon

5 ¼ t baking soda

¾ t clove

7 c pastry >lour preheat 350

Mix the ginger with ½ cup of the oil in a food processor until well minced

In a large mixing bowl blend 3 cups of sugar, molasses and eggs

Strain the ginger/oil mixtures reserving the liquid. Add this liquid plus the remaining cup of oil to the egg mixture and blend until smooth

Ina separate bowl mix together the salt, cinnamon, baking soda, cloves and >lour

Add the dry mix to the wet mix and blend well

Either use parchment paper or grease with bitter

Scoop the cookie dough by teaspoonfuls and roll in the reserved cup of sugar

Place on cooke sheets and bake for 8-12 min, until the tops crack and the cookies are >lat

Cool.

Enjoy!

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Section 6

Banana Bread - Bouley Family

Elementary - Wednesday 1:30

Sift together 1 3/4 cup flour,

2/3 cup sugar,

2 TS baking powder,

¼ TS baking soda,

¾ TS salt. 

Then add 3 mashed bananas,

¼ cup melted butter,

2 eggs. 

Pour into loaf pan that has been greased and floured and bake for 50-60 minutes in 350 oven.

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Chapter 6

ELEMENTARY - THURS.

Section 1

Chili - Muller Family

Elementary-Thursday

2 t oil

1 lb lean ground beef

1 cup chopped onion

1 clove garlic, minced

1 large can (28 oz) tomatoes

1 15 oz can small red beans with liquid

½ t ground cumin

1 -2 t chili powder

½ t salt

1/8 t pepper

In a dutch oven or large saucepan brown ground beef with onions in hot oil

Add garlic the last few minutes

Drain off excess fat.

Add remaining ingredients

Bring to a simmer

Cover and simmer over low heat for 1 ½-2 hours

Serves 6

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Section 2

Chocolate Chip Scones - The Williams Family

Elementary-Thursday

2 cups flour

2 tablespoon sugar

2 teaspoons baking powder

1/4 teaspoon salt

5 tablespoons cold butter

2/3 cup heavy cream

1 egg, beaten

1 teaspoon vanilla extract

1 cup mini semi-sweet chocolate chips

1 teaspoon turbinado sugar

1. Preheat the oven to 450°.

2. In a medium bowl, combine the flour, sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs.

3. Add the mini chocolate chips.

4. Stir in the whipping cream, egg and vanilla extract with a few swift strokes until a crumbly dough forms. Don’t worry if there are still some dry spots.

5. Turn the dough out onto a lightly floured work surface and gather the dough into a ball. Gently press the dough into a ¾ inch thick disk.

6. Brush the disk with heavy cream and sprinkle with turbinado sugar. 7. Cut the disk into 8 even wedges.

8. Arrange the wedges 1 inch apart on a baking sheet. Bake in the middle of the oven for 15 minutes or until golden brown. Serve warm with fresh whipped cream.

Makes 8 scones.

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Section 3

Banana Chocolate Chip Cinnamon Waffles - Patti Family

Elementary - Thursday

Aunt Jemima pancake mix(follow box instructions)

Add chocolate chips

Add cinnamon

Add mashed banana

Add applesauce instead of oil

Mix

Pour into waffle maker

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Section 4

Parmesan and Thyme Crackers- Landry Family

Elementary - Thursday

¼ lb (1 stick) unsalted butter room temp

4 oz freshly grated parmesan cheese ( @ 1 cup)

1 t fresh thyme leaves

½ t kosher sat

½ t pepper

1 ¼ cup flour

Preheat oven -350 degrees

In a mixer with paddle attachment cream the butter 1 minute

With the mixer on low speed, add the cheese, thyme, salt and pepper to combine

Still on low, add the flour and combine until the mixture is in large crumbs. About 1 minute.

If the dough is too dry, add 1 t water

Put the dough on the counter and roll into a 9in log.

Wrap in plastic and refrigerate at least 30 minutes or up to 4 days.

Cut the log into 1 /8 in thick rounds and place them on a baking sheet lined with parchment

Bake 22 min until very lightly browned.

Rotate the pan once during baking.

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Chapter 7

ELEMENTARY - BOYS

Section 1

Spoon Bread Casserole - Crocker Family

Elementary-Boys

1 pkg. "JIFFY" Corn Muffin Mix


1/2 cup margarine or butter, melted 

1 can (8-3/4 oz.) whole kernel corn,

drained 

1 can (8-1/4 oz.) cream style corn 

1 cup sour cream 

2 eggs 

Preheat oven to 375°F. Grease a 1-1/2 quart casserole dish.

Pour margarine or butter and corn into dish. Blend in sour cream. In separate bowl, beat eggs and stir into casserole. Add muffin mix. Blend thoroughly.

Bake 35 - 40 minutes or until center is firm.

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