Chickering School
Teacher’s Luncheon
eCookbook
2011-2012
1
Table of Contents
Soups and Salads……………………………3
Entrees……………………………………..13
Desserts…………………………………….16
2
SOUPS AND SALADS
Chickering eCookbook 2011- 2012
Sausage, Kale, Lentil Soup
4th grade Soup and Salad Luncheon
Ingredients
•2 tsp Olive Oil
•8 ounces sweet Italian sausage (casings removed)
•2 celery stalks
•1 medium onion chopped
•½ cup dried lentils
•6 cups chicken broth
•½ cup of water
•1 bunch kale – stems removed – torn bite sized
•2 tsp red wine vinegar
Directions
•Heat oil in a dutch oven or soup pot Add onion and sauté for
about 5 minutes. Add sausage – break with a wooden spoon
until golden brown (about 5 minutes. Add lentils, celery,
broth, ½ cup of water – bring to a boil. Add kale and salt to
taste
•Return soup to rapid simmer, cover, cook until kale wilts
(about 5 minutes)
•Stir in vinegar at the end and serve.
Sweet Potato Salad with Orange-Maple Dressing
4th grade Soup and Salad Luncheon
Ingredients
•1/4 cup extra-virgin olive oil
•2 tablespoons pure maple syrup
•2 tablespoons orange juice
•2 tablespoons Sherry wine vinegar or balsamic vinegar
•1 tablespoon fresh lemon juice
•2 teaspoons minced peeled fresh ginger
•1/2 teaspoon ground cinnamon
•1/4 teaspoon ground nutmeg
Salad:
•6 pounds red-skinned sweet potatoes (yams), peeled, cut into
3/4-inch cubes
•1 cup chopped green onions
•1 cup chopped fresh parsley
•1 cup pecans, toasted, coarsely chopped
•1/2 cup golden raisins and 1/2 cup brown raisins
Directions
•For dressing: Whisk all ingredients to blend and add S/P
•For salad: Steam sweet potatoes in batches until potatoes are
just tender, about 10 minutes per batch. Transfer sweet
potatoes to large bowl. Cool to room temperature. Add green
onions, parsley, pecans, and all raisins. Pour dressing over;
toss gently to blend. Season salad to taste with salt and pepper.
(Can be made 2 hours ahead. Let stand at room temperature.)
3
SOUPS AND SALADS
Chickering eCookbook 2011- 2012
Sweep Potato Soup
4th grade Soup and Salad Luncheon
•Ingredients
•3/4 lb. purple topped turnips, peeled and cut into 1 in pieces
•1 sweet potato (about 8 oz.) peeled and cut into 1 inch pieces
•1 white potato (about 6 oz.) peeled and cut into 1 inch pieces
•3 1/2 cups light chicken broth
•Salt to taste
Leek garnish:
•1 small leek (about 4 oz.)
•1 Tbsp. unsalted butter
•1/2 cup water
•1/4 tsp. ground black pepper
•1/2 cup light cream
Directions
•Place turnip and potatoes in a pot with the chicken broth and
about a teaspoon of salt. Bring to a boil, then reduce heat to
low, cover, and cook gently for 45 minutes or until the
vegetables are very tender.
• Prepare the garnish by trimming the leek, cutting it into a
julienne, washing it well, and draining it in a colander (1 3/4
cups). Place leek in saucepan with water and butter.
• Bring to a boil, reduce heat to low, cover, and cook about 10
minutes until leek is tender. Set aside, reserving cooking
liquid.
•Process the vegetables and the broth with an immersion
blender, or in batches in a blender. Emulsify until
smooth. Add the pepper, cream, and leek julienne to the
liquid. Bring back to a boil, add salt and pepper to taste. Serve
immediately.
Roasted Carrot
4th grade Soup and Salad Luncheon
•Ingredients
•2 1/2 lb. carrots, peeled and cut into 1-inch pieces
•3 Tbs. olive oil
•Kosher salt and freshly ground pepper, to taste
•1 1/2 cups thinly sliced shallots
•1 tsp. minced garlic
•1/2 cup white wine
•1 tsp. chopped fresh thyme
•7 cups chicken stock
Directions
•Preheat an oven to 400ºF. In a bowl, stir together the carrots,
1 Tbs. of the olive oil, S and P. Transfer to a baking sheet and
roast, stirring once halfway through, until the carrots are
tender and golden brown, 45 to 50 min. Set aside.
•In a Dutch oven over medium heat, warm the remaining 2
4
SOUPS AND SALADS
Chickering eCookbook 2011- 2012
Ham, Bean and Escarole Soup
4th grade Soup and Salad Luncheon
•Ingredients
•2 to 3 Tbs. olive oil
•1/2 lb. ham, thickly sliced and cut into cubes
•1 yellow onion, finely chopped
•4 garlic cloves, minced
•7 cups chicken broth
•1 head escarole, cored, leaves torn into pieces
•2 cans (each 14 oz.) white beans, such as cannellini or Great
Northern, drained and rinsed
•2 Tbs. minced fresh rosemary
•1/4 tsp. red pepper flakes
•1/2 cup freshly grated Parmigiano-Reggiano cheese
Directions
In a large saucepan over medium-high heat, warm 2 Tbs. of
the olive oil. Add the ham and sauté until golden and crisp (3
minutes). Using a slotted spoon, transfer the ham to a plate
and set aside.
Reduce the heat to medium and add more oil if needed. Add
the onion and sauté until softened, about 4 minutes. Add the
garlic and sauté for 30 seconds. Add the broth to the saucepan
and bring to a boil over medium-high heat. Add the escarole
and cook, stirring, until wilted, 2 to 3 minutes. Add the beans,
rosemary and red pepper flakes and bring to a boil. Reduce the
heat to medium-low and simmer for 5 minutes to heat through.
Add the ham to the pan and cook, stirring occasionally, until
heated through, 2 to 3 minutes. Using the back of a large
spoon, mash some of the beans to thicken the soup slightly.
Simmer for 2 minutes more.
Ladle the soup into warmed bowls, sprinkle with some of the
cheese and serve immediately. Serves 4.
Cha Cha’s White Chicken Chili
4th grade Soup and Salad Luncheon
Ingredients
•1 T. Vegetable Oil
•1 onion, chopped
•3 cloves garlic, crushed
•1/2 tsp ground cayenne pepper*
•2 cans (14.5 oz) chicken broth
•1 c. shredded Monterey Jack cheese
•1 (4 oz) can chopped green chili’s
•2 tsp ground cumin
•1 tsp dried oregano
•3 c. cooked chicken breast
•3 (15 oz) cans white beans
Directions
•Heat oil in saucepan over med-low heat. Slowly cook and
stir onion until soft.
•Mix in garlic, green chili’s , cumin, oregano and
cayenne. Continue to cook and stir mixture until tender, about
3 minutes.
• Mix in the chicken broth, chicken and white beans. Simmer
15 min, stirring occasionally.
•Remove mixture from hear. Slowly stir in the cheese until
melted. Serve warm.
5
SOUPS AND SALADS
Chickering eCookbook 2011- 2012
Tuscan Ribollita
4th grade Soup and Salad Luncheon
Ingredients
•1 lb. dried cannellini beans, picked over
•1/4 cup olive oil, plus more for drizzling
•2 yellow onions, chopped
•2 garlic cloves, minced
•1/4 cup tomato paste
•8 cups vegetable or chicken broth
•1 bunch kale or Savoy cabbage, about 1 lb., coarsely chopped
•4 carrots, coarsely chopped
•2 celery stalks, coarsely chopped
•1 Tbs. minced fresh thyme
•2 tsp. salt, plus more, to taste
•1 tsp. freshly ground pepper, plus more, to taste
•3 cups cubed day-old country bread
Directions
• In a large bowl, soak the beans in cold water to cover for at least 8 hours
or up to overnight. Alternatively, put the beans in a large saucepan with
cold water to cover. Bring to a boil over high heat. Remove from the heat
and let stand, covered, for 1 hour. Drain the beans and set aside. (To
save time, substitute 6 cups of canned beans, drained and rinsed. Add
beans 10 minutes before soup is ready with the bread cubes)
• In a fry pan over medium heat, warm the 1/4 cup olive oil. Add the
onions and garlic and sauté until softened, about 5 minutes. Add the tomato
paste and sauté until it darkens, about 2 minutes more. Pour in the broth,
increase the heat to high and bring to a boil. Remove from the heat.
• Put the drained beans, kale, carrots, celery and thyme in a slow cooker
and sprinkle with the 2 tsp. salt and the 1 tsp. pepper. Pour in the broth
mixture. Cover and cook on high for 4 hours or on low for 8 hours
according to the manufacturer’s instructions. About 10 minutes before the
soup is ready, stir in the bread cubes, cover and continue cooking. When
the soup is ready, adjust the seasoning with salt and pepper. Ladle the soup
into warmed bowls and serve immediately, with olive oil for drizzling.
Serves 6 to 8.
Summer Rice Salad
4th grade Soup and Salad Luncheon
Ingredients
1 cup dry brown rice (brown basmati is really good)
2 cans black beans (rinsed and drained well)
1/4 cup red onion
1 diced red bell pepper
1 diced green bell pepper
1 medium sized bunch chopped fresh cilantro
1 lb. package frozen corn (my favorite is Trader Joes cut white
corn, tastes like fresh)
Directions
•Prepare rice per package directions. Let cool and add to other
ingredients. Toss with dressing below. You can make this a
whole day ahead if you want, then refrigerate. It actually
makes the flavors come together a little better is you
refrigerate at least an hour before serving. Just stir before
serving.
Dressing:
1/2 cup olive oil
1/4 cup apple cider vinegar
2 cloves pressed fresh garlic
1 tsp. salt
couple grinds of fresh black pepper (to your taste)
1 1/2 tsp. ground cumin (or more to your taste)
1/2 tsp. chili powder
My favorite spice store is Penzy's in Arlington or search online
if you want to try. The cumin is really great.
6
SOUPS AND SALADS
Chickering eCookbook 2011- 2012
Cole Slaw
4th grade Soup and Salad Luncheon
Ingredients
1 large pkg Cole slaw
1 ramen noodles
6 oz slivered almonds/2 T. sesame seeds (toast together)
4 chopped green onions
• Dressing:
3 T. rice vinegar
2 T sugar (dissolve in vinegar)
1/3 c. oil
1 tsp. garlic powder
1 pkg ramen flavoring packet (chicken)
2nd
Summer Salad
grade Italian Luncheon
Ingredients
•1 package baby spinach
•1 container of strawberries sliced
•1 cup of sliced almonds
• poppy seed dressing
Directions
•Mix ingredients together and dress the salad with poppy seed
dressing and enjoy!
Directions
•Combine salad ingredients and toss with dressing.
• Warning: could be addictive!!!
7
SOUPS AND SALADS
Chickering eCookbook 2011- 2012
Easy Cold Pasta Salad
2nd grade Italian Luncheon
Asian Spinach Salad
1st grade Picnic Luncheon
Ingredients
•
14 ounces uncooked rotini pasta
•
2 cucumbers, chopped
•
1/2 onion, finely chopped
•
10 cherry tomatoes, quartered
•
3/4 cup pitted black olives, sliced
•
1 cup Italian-style salad dressing
Ingredients
•(Can easily be doubled)
• 16oz Baby Spinach
• Sauté until brown with 1 Tbs of butter
• 1pkg of ramen noodles
• 1TBS sesame seeds
• 1/4 cup slivered almonds
THESE CAN BE MADE A DAY BEFORE AND KEPT IN
ATIGHT CONTAINER.
Directions
•Fill a large pot with lightly salted water and bring to a rolling
boil over high heat. Once the water is boiling, stir in the rotini,
and return to a boil. Cook uncovered, stirring occasionally,
until the pasta has cooked through, but is still firm to the bite,
about 8 minutes.
•Drain and cool by running cold water over the pasta in a
colander set in the sink.
•Combine cooked and cooled pasta with the cucumbers, onion,
tomatoes, and olives in a large bowl. Pour the Italian dressing
over the salad and stir to combine.
•Cover and refrigerate for at least two hours before serving.
Salad Dressing
• 1/4 cup brown sugar
• 1/4 cup vegetable oil
• 1/8 cup of red wine vinegar
• 1TBS of soy sauce
DRESSING CAN ALSO BE MADE A DAY BEFORE, JUST
MIX WELL BEFORE TOSSING SALAD
Directions
•Mix ingredients together and dress the salad immediately
before serving
8
SOUPS AND SALADS
Chickering eCookbook 2011- 2012
Mexican Salad
1st grade Picnic Luncheon
Spinach With Pear Salad
Kindergarten Luncheon
Ingredients
Ingredients
•Black beans cooked
•Baby Spinach (1 bag)
•Cooked Corn
•Goat, gorgonzola or blue cheese (250 gr)
•Tomatoes small pieces
•½ cup pecans (pieces)
•Balsamic vinegar
•½ bag red onion (thin sliced)
•Olive oil
•1 cup Cooked Cranberries
•Salt/pepper
•2 Pears (sliced)
•Sugar
•Raspberry or poppy seed dressing
•Cilantro
•Green onions/scallions
Directions
Directions
Mix all the ingredients and add the vinegar and olive oil when
you are ready to serve it.
•Mix all ingredients. Just before serving lightly toast the
pecans in butter previously melted. Add the dressing to the
salad and add the pecans at the end
9
SOUPS AND SALADS
Chickering eCookbook 2011- 2012
Quinoa Salad
Kindergarten Luncheon
Three Bean Salad
Kindergarten Luncheon
Ingredients
Ingredients
•1 1/2 cups of quinoa
• 1 cup black beans
•1 lime
•2 tbl. Olive oil
•1 chopped avocado
•3 chopped green onions
1 (15 oz.) can cannellini beans, rinsed and drained
1 (15 oz.) can kidney beans, rinsed and drained
1 (15 oz.) can garbanzo beans, rinsed and drained
2-3 stalks celery, chopped fine
1/3-1/2 of a red onion, chopped fine
1/3 cup apple cider vinegar
1/3 cup granulated sugar
•2 chopped tomatoes
•1/2 cup chopped fresh cilantro
•Salt/pepper/cayenne to taste
Directions
•Mix all the ingredients and add the juice of the lime and the
oil.
1/4 cup olive oil
salt and pepper to taste
Directions
•In a large bowl, mix together the beans, celery and onion. In
a separate bowl, whisk together the vinegar, sugar, olive oil,
salt and pepper.
•Add the salad to the beans and toss to coat.
•Chill in refrigerator for several hours so the beans can soak
up the flavor of the dressing. Serves 4-8.
10
SOUPS AND SALADS
Chickering eCookbook 2011- 2012
Vegetarian Orzo Salad
Kindergarten luncheon
Ingredients
4 cups chicken broth
1 1/2 cups orzo
1 (15-ounce) can garbanzo beans, drained and rinsed
1 1/2 cups red and yellow teardrop tomatoes or grape
tomatoes, halved
3/4 cup finely chopped red onion
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
About 3/4 cup Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
Directions
Pour the broth into a heavy large saucepan. Cover the pan and
bring the broth to a boil over high heat. Stir in the orzo. Cover
partially and cook until the orzo is tender but still firm to the
bite, stirring frequently, about 7 minutes. Drain the orzo
through a strainer. Transfer the orzo to a large wide bowl and
toss until the orzo cools slightly. Set aside to cool completely.
Toss the orzo with the beans, tomatoes, onion, basil, mint, and
enough vinaigrette to coat. Season the salad, to taste, with salt
and pepper, and serve at room temperature.
Red wine vinaigrette:
•1/2 cup red wine vinegar
•1/4 cup fresh lemon juice
•2 teaspoons honey
•2 teaspoons salt
•3/4 teaspoon freshly ground black pepper
11
SOUPS AND SALADS
Chickering eCookbook 2011- 2012
Potato Salad with Mustard Dressing and Bacon
Kindergarten luncheon
Ingredients
•11/2 cups mayonnaise
•1/2 cup coarse-grained mustard
•41/2 tablespoons white wine vinegar
•3 garlic cloves minced
•11/4 pounds bacon slices, chopped
•6 pounds white skinned potatoes, peeled, cut into 3/4-inch
pieces
•6 green onions, thinly sliced
Directions
Whisk mayonnaise, mustard, vinegar and garlic in medium
bowl to blend. Season with salt and pepper. Cover dressing;
chill. Cook bacon in large skillet until crisp. Transfer to paper
towels; drain. Boil potatoes in large pot until just tender, about
13 minutes. Drain. Transfer potatoes to large bowl. Cool 15
minutes. Mix bacon, green onions, and dressing into potatoes.
Season with salt and pepper. (Can be made ahead. Cover and
chill.)
12
ENTREES
Chickering eCookbook 2011- 2012
Frijoles Charros
4th grade Soup and Salads luncheon
Ingredients
1 Kg Dried Pinto Beans
4 Cloves Garlic, Whole
1 Large Onion, Chopped
6 Serrano or Jalapeño Chile Peppers, finely sliced (“nacho”
style)
3 Roma Tomatoes, chopped
1 Tomatillo (the green tomato but its optional), Chopped
2 Tablespoons Chicken Broth Bouillon
6 Slices Bacon
1/2 Cup Chorizo, casing removed and crumbled*
250 g Ham, diced
2 Tablespoons Cornstarch
Salt to Taste
1/2 Cup Cilantro, finely chopped
•*Note: You can substitute hot Italian sausage for the Chorizo
if you can’t get Chorizo in your area.
•Remove the garlic and mash/mince it, returning it to the
beans, if using pork belly or pork chops, remove and cut
into smaller pieces and add back to the beans
•Add onion, chile, pepper, tomatoes, tomatillo (optional),
and chicken bouillon and simmer another 1 1/2 to 2 hours
until beans are tender. Check at regular intervals to make
sure there’s enough water.
•Fry the bacon in a pan over medium heat. Add the chorizo
and cook a few minutes, stirring frequently. Add the ham
and cook a few more minutes.
•Add the mixture to the beans when the beans are fully
cooked. Add salt to taste. Dissolve the cornstarch in a little
cold water, and then add to the beans. Let simmer another
15 minutes to thicken a bit. When ready to serve, top with a
little finely chopped cilantro.
Directions
•Wash and soak beans in water overnight.
•Drain beans add fresh water, and bring to a boil in a large pot.
Add the pork belly/smoked ham hocks/smoked pork chops and
garlic. Reduce heat and simmer one hour.
13
ENTREES
Chickering eCookbook 2011- 2012
Rajas con Queso
3RD grade Mexican Luncheon
Ingredients
5 or 6 fresh poblano chiles (long green chile)
3 tablespoons corn oil
2 large onions, halved and sliced about 1/4-inch thick
1 (16-ounce) container sour cream
Chicken bouillon granules, to taste
1 1/2 cups oaxaca, monterrey jack or mozzarella cheese, cut
in small cubes
Directions
•Roast the chilies over an open flame or on a griddle
until blackened but not charred.
•Wrap the chilies in a towel and place them in a plastic bag for
about 10 minutes.
• Remove the chilies and with the help of a kitchen towel rub
the skins off. The chilies should be firm.
•Cut them in 1/2-inch strips discarding all the seeds and the
ribs. Do not rinse them.
• Heat the oil in a large pan over medium heat. Add the chilies
and the onions at the same time. Stir often.
•When everything is soft add all the sour cream and the
chicken bouillon granules to taste. When the cream is hot, turn
off the burner and add the cheese.
•Cover immediately. Enjoy with warm tortillas and white rice
Fool Proof Crock Pot Italian Meat Sauce
2nd grade Italian Luncheon
Ingredients
¾ lb ground beef
¼ lb ground pork
2 Large Cans of Tomatoes – preferably one Whole, Peeled San
Marzano Tomatoes (worth the price) and one “kitchen ready”
(peeled, ground)
1 medium onion, finely chopped
5 big basil leaves
1/8 cup red wine
1 tsp sugar
1/8 tsp red pepper flakes
1 garlic clove finely minced
3 tblsp olive oil
1 lb box of ziti
Directions
•In a sauté pan add 2 TBSP olive oil and cook the onion with ¼ tsp salt
until translucent. The salt will help the onion to release its juices so that it
will become translucent and not brown. Then add the red pepper flakes
and garlic clove to heat through and release their flavor (1 minute).
Remove and set aside. In the same pan, add 1 TBSP olive oil and brown the
ground beef and pork breaking the meat into small pieces with the back of
a wooden spoon. Drain the meat on a paper towel. You can do these steps
ahead and even keep this in your freezer in a plastic freezer bag. In your
crock pot, layer the onion, then the meat. When you add the can of whole
tomatoes, crush each tomato with your hand. Then add the other can of
tomatoes, basil leaves, wine and sugar. Clean the inside of the tomato
cans with 1 cup water and add to the crock pot. Give a light stir. I do all of
this the night before set it in the fridge and then the next morning, I just
set it in crock pot.
•Cook for 5-6 hours on low then remove the cover and crush the
tomatoes with a potato masher (you can do this at the ½ way point if you
are home) and stir. Add salt & pepper to your taste. When the sauce is
nearly ready, cook 1 lb box of ziti and drain. Return the ziti to the same hot
pan and toss with 3-4 ladles of the sauce. Put the rest of the sauce in a
gravy boat to be added tableside.
14
ENTREES
Chickering eCookbook 2011- 2012
Vitello Tonnato
2nd grade Italian Luncheon
Ingredients
•1 (2 to 2 1/2-pound) veal roast from the leg or loin, boned and tied
•1 cup chicken stock
•1 cup dry white wine
•1 cup chopped yellow onions
•1/2 cup chopped carrots
•1/2 cup chopped celery
•1 large sprig fresh rosemary
•2 bay leaves
•1 teaspoon black peppercorns
•2 (6-ounce) cans oil-packed solid white tuna, drained
•8 anchovy fillets, drained and chopped
•2 teaspoons capers, rinsed, plus extra for garnish
•2 tablespoons white wine vinegar
•1 tablespoon fresh lemon juice
•1 teaspoon lemon zest
•1/2 cup Mayonnaise, recipe follows
•Kosher or other coarse-grain salt
•Freshly cracked black pepper
•Chopped parsley leaves, for garnish
•Lemon slices, for garnish
Directions
•In a large Dutch oven or casserole, combine the veal, chicken
stock, wine, onions, carrots, celery, rosemary, bay leaves,
and peppercorns. Add water as needed to cover the meat and
bring to a boil. Reduce the heat to a simmer and cover tightly.
Simmer, turning once, until the meat is tender and an instantread thermometer registers 145 to 150 degrees F, about 50
minutes to 1 hour.
•Transfer the veal to a platter and let cool. Strain and reserve the
cooking broth. Wrap the veal tightly and refrigerate until well
chilled (up to 24 hours).
•To make the sauce, combine the tuna, anchovies, capers, white
wine vinegar, lemon juice, and lemon zest in a blender or food
processor and blend to a very smooth texture, about 2 minutes.
Add the mayonnaise and process to blend thoroughly. Add 1
tablespoon of the reserved cooking broth. Add more, if desired,
to taste or for a thinner consistency. Refrigerate in a tightly
sealed container for at least 2 and up to 24 hours. (The sauce
tastes best if made 1 day in advance and allowed to rest
overnight).
•To serve, thinly slice the meat and arrange on a
platter. Drizzle the sauce over each slice, season generously with
the kosher salt and black pepper. Garnish by sprinkling with
additional capers and chopped parsley. Arrange the lemon slices
around the platter and serve.
•Mayonnaise:
•1 large egg, at room temperature
•1 tablespoon fresh lemon juice
•1 cup olive oil
•1/2 teaspoon salt
•1/8 teaspoon freshly ground black pepper
•In a blender or food processor, combine the egg and lemon juice
and process for 10 seconds. With the machine running, slowly
pour in the oil through the feed tube and process until emulsified.
Add the salt and black pepper and pulse to blend. Transfer to an
airtight container and refrigerate for at least 30 minutes before
using. (The mayonnaise can be stored in an airtight container in
the refrigerator for up 24 hours). Or you can use the mayonnaise
that you can buy at any super
15
DESSERTS
Chickering eCookbook 2011- 2012
Chocoflan
3rd grade Mexican Luncheon
Ingredients
•12-cup capacity Bundt pan
•Softened butter, to coat pan
•1/4 cup cajeta or caramel sauce
• For the cake:
•10 tablespoons butter, room temperature
•1 cup sugar
•1 egg, room temperature
•1 3/4 cups all-purpose flour
•3/4 teaspoon baking powder
•3/4 teaspoon baking soda
•1/3 cup cocoa powder
•1 1/4 cups buttermilk
• For the flan:
•1 (12-ounce) can evaporated milk
•1 (14-ounce) can sweetened condensed milk
•4 ounces cream cheese, room temperature
•3 eggs
•1 tablespoon vanilla extract
• For garnish: (optional)
•1/4 cup cajeta or caramel sauce
•1/4 cup chopped pecans
Directions
•Put an oven rack in the middle of the oven and preheat to 350
degrees F. Coat a Bundt pan with a little butter, then coat the
bottom with 1/4 cup cajeta and put it in a large roasting pan.
(The roasting pan will serve as a water bath during baking.)
•For the cake: Add the butter and sugar to a bowl and using an
electric mixer, beat until light and fluffy, then beat in the egg.
Sift together the flour, baking powder, baking soda and cocoa in
a medium bowl. Beat 1/3 of the flour mixture, and 1/2 of the
buttermilk into the egg mixture. Repeat, ending with the flour
mixture. Blend until well incorporated.
•For the flan: In a blender, combine the evaporated milk,
condensed milk, cream cheese, eggs and vanilla. Blend on high
for 30 seconds. Scoop the cake batter into the prepared Bundt
pan and spreading evenly. Slowly pour the flan mixture over the
cake batter. Cover with foil and add about 1-inch of hot water to
the roasting pan. Carefully slide the pan into the oven, and bake
1 hour, until the surface of the cake is firm to the touch, or an
inserted toothpick comes out clean. When cake is done, remove
from the water bath and cool completely to room temperature,
about 1 hour. Invert a large, rimmed serving platter over the
Bundt pan, grasp tightly together, giggle a little and flip over.
Remove the pan and scrape any remaining cajeta from the pan
onto the cake, garnish with chopped pecans and serve!
•Cook's Notes: The batters may appear to mix when you pour
them into the pan, but they completely separate while baking,
with the flan ending up on the bottom when it's inverted. I like
eating it warm, but traditionally, it is chilled 24 hours before
serving.
•Flan is a rich, creamy, cooked egg custard. It is often flavored
with vanilla and baked in a water bath to retain its delicacy.
•Cajeta is a thick and creamy spread or paste made with
caramelized sugar and milk. It is used as a desert on its own or
as a topping. Also known as "dulce de leche," it is sold in many
supermarkets, Latin specialty markets or online. It can be
substituted with a thick caramel sauce.
16
DESSERTS
Chickering eCookbook 2011- 2012
Raspberry Squares
Ist grade Italian Luncheon
Chocolate Lovers' Brownies
Kindergarten Luncheon
Ingredients
•1/2 cup shortening
•1/2 cup sugar
•1 egg
•1/2 tsp almond flavoring or I use fiori di sicilia which is citrus
and vanilla
•1 1/2 cups flour
•1/2 tsp salt
•1/2 tsp baking soda
•3/4 cup raspberry jam
Ingredients
•1 cup butter (2 sticks)
•2/3 cup cocoa
•1 1/2 cup sugar
•3/4 cup flour
•1 1/2 tsp. baking powder
•1 1/2 tsp. vanilla
•3 eggs
•3/4 cup dark chocolate chips
Directions
•Blend shortening, sugar, egg and flavoring.
•Combine flour, salt, and baking powder.
•Add flour mixture to butter mixture and blend well.
•Spread half of dough in a greased 8 x 8 pan.
•Spread the jam. Press the remaining dough onto a 8" square
piece of wax paper.
•Place the dough over the jam and peel off the paper.
Bake at 400 for 25-30 minutes. Cool and cut in squares.
Directions
Melt butter in microwave safe bowl. Stir in cocoa until well
mixed. Add in sugar, flour, baking powder and vanilla; stir
well. Add eggs in and mix well. Stir in chocolate chips. Pour
into greased 9x9-inch baking pan. Bake at 350 degrees for 50
min to one hour. Cool in pan and cut into squares. Makes 16
large brownies or 9 humongous ones!
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DESSERTS
Chickering eCookbook 2011- 2012
Five layers bar
Kindergarten Luncheon
Ingredients
•1 1/2 cups graham cracker crumbs
•1 stick salted butter, melted
•1/2 cup chopped pecans
•1 cup butterscotch chips
•1 cup semisweet chocolate chips
•1 cup shredded coconut
•1 14-ounce can sweetened condensed milk
Directions
Preheat the oven to 350. Combine the graham cracker crumbs
and melted butter in a bowl. Press into the bottom of a 9-by13-inch baking dish. Sprinkle pecans, chips and coconut on
top. Pour the sweetened condensed milk over the mixture and
bake for 30 minutes. Cool completely and cut into bars.
Blueberry Muffins
Appreciation Week
Ingredients
• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon
Directions
•Preheat oven to 400 degrees F (200 degrees C). Grease
muffin cups or line with muffin liners.
• Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking
powder. Place vegetable oil into a 1 cup measuring cup; add
the egg and enough milk to fill the cup. Mix this with flour
mixture. Fold in blueberries. Fill muffin cups right to the top,
and sprinkle with crumb topping mixture.
• To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3
cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix
with fork, and sprinkle over muffins before baking.
•Bake for 20 to 25 minutes in the preheated oven, or until
done.
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