WMPL Teen Cookbook

Healthy Blueberry Muffins

Blueberry Muffins

a recipe from Eating Well

submitted by Rimsha Abbasi

11th grade

a recipe from Preppy Kitchen

submitted by Michael Hernandez

11th grade

Ingredients:

2 cups of flour

2 tsp baking powder

½ tsp salt

1 stick butter

1¼ cups sugar

2 large eggs

½ cup buttermilk

1½ cups of blueberries

Before you start, preheat the oven to 425°F

1. In a medium container, combine 2 cups of flour, 2 tsp of baking powder, and ½ tsp of salt (mix well)
   
2. In a large bowl add 1 stick of butter & 1 ¼ cups of sugar, cream together
   
3. Add 1 egg, beat well, then add the second egg, beat well
   
4. Add half the flour mixture to the wet mixture, beat until just blended
   
5. Add ½ cup of buttermilk, beat well *If you don’t have buttermilk, you can make a replacement using 1 ½ tsp of vinegar or lemon juice and ½ cup of milk
   
6. Add the remaining flour mixture, mix well
   
7. Add about 1 ½ cup blueberries, mix gently
   
8. Add the mixture to cupcake trays and remember to spray oil or butter to the tray; then pour the mixture, around the size of an ice cream scoop
   
9. Sprinkle with sugar and bake at 375°C for 30 mins
   
10. After you're done baking the muffins, let it rest for 10 -20 mins and then take them out the trays to allow it to cool down
    
11. Enjoy!
    

Ingredients:

- 1 ¾ Cups of Almond Flour

- ¼ Cup of Coconut Flour

- 1 Tablespoon of Baking Powder

- ¼ Teaspoon of Baking Soda

- ¼ Teaspoon of Salt

- 1 Cup of Blueberries

- 3 Eggs

- ½ Cup of Almond Milk

- ¼ Cup of Brown Sugar

- ¼ Cup of Avocado Oil

- 1 ½ Teaspoons of Vanilla Extract

Recipe:

1. Preheat the oven to 350 F° and use cooking spray on a muffin tin.

2. Sift the almond flour, coconut flour, baking powder, baking soda, and salt in a bowl. Throw in the blueberries.

3. In another bowl, whisk 3 eggs, brown sugar, milk, vanilla extract, and oil.

4. Mix the contents of these bowls and stir until they are well mixed.

5. Pour about ¼ of the batter in each muffin cup.

6. Bake the muffins for about 20-25 minutes. Carefully take it out the oven to check if it’s well baked using a toothpick.

7. Let it cool off for about 15-20 minutes.

8. Enjoy!

Cheese Potato Mochi

a recipe from Future Canoe

submitted by Guerthendrick Julien

11th grade

Ingredients:

Potatoes

1/3 cup of Cornstarch

1 tbsp Sugar

Cheese

Preferred meat

Recipe:

1. Peel and cut potatoes into chunks
   
2. Add into cold water and boil until they can be easily mashed
   
3. Mash potatoes and add cornstarch and sugar
   
4. Mix well
   
5. Fold cheese into potato patties (and add meat if desired)
   
6. Once properly shaped, put into oil at 350 degrees
   
7. Cook for 3 minutes on each side or until all cheese is melted
   
8. Garnish if desired, and done
   

Breakfast Quesadillas

a recipe from Chef Ron Cooks

submitted by Guerthendrick Julien

11th grade

Simple Pancakes

a recipe from my mom

submitted by Esthefany Portillo

11th grade

Ingredients:

2 Eggs

Salt

Pepper

Dried Thyme

Chili Flakes

Tortilla or Green Onion Pancake

Cheese

(Changes can be made to optimize different flavors)

Recipe:

1. Crack eggs and whisk in salt, pepper, thyme, chili flakes, and other seasonings
   
2. Put into a frying pan set at medium heat
   
3. Add a tortilla on top
   
4. Once the edges can come off the pan easily, flip
   
5. Add cheese to the middle
   
6. Flip one half of the tortilla over the other
   
7. Cook until the tortilla is crispy and the cheese is melted
   
8. Done
   

Ingredients:

• 1 cup all-purpose flour

• 2 tablespoons sugar

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• 1 cup milk

• 1 egg

• 2 tablespoons melted butter or vegetable oil

• Butter or oil for cooking

Recipe:

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
   
2. In a separate bowl, mix the milk, egg, and melted butter or vegetable oil.
   
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; it’s okay if there are some lumps.
   
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
   
5. Pour about ¼ cup of batter onto the skillet for each pancake.
   
6. Cook until bubbles form on the surface of the pancake and the edges look set, about 2-3 minutes.
   
7. Flip the pancake and cook for another 1-2 minutes, or until golden brown and cooked through.
   
8. Serve hot with your favorite toppings like maple syrup, berries, or whipped cream.
   

Easy Omelette

a recipe from Aldente Diva

submitted by Guerthendrick Julien

11th grade

Ingredients:

3 Eggs

Filling (Meats)

Butter

Seasonings

Cheese

(Changes can be made to optimize different flavors)

Recipe:

1. Crack eggs into a bowl, add filling then beat eggs thoroughly
   
2. In a skillet, add butter and melt until it coats the pan
   
3. Add eggs on high heat
   
4. Swirl eggs around until it is solidified on the sides
   
5. Turn heat down on low
   
6. Push eggs to center to create pockets for uncooked eggs to run into
   
7. When all the egg is close to finishing, add cheese to one side and gently fold
   
8. Done
   

Blueberry Muffins

a recipe from Omar & Preppy Kitchen ​submitted by Omar Madrill

11th grade

Ingredients:

Streusel:

¼ all-purpose flour (30g)

¼ cup granulated sugar (50g)

pinch of salt

2 Tbsp cold butter diced

Muffins:

2 cups all-purpose flour (240g)

1 cup granulated sugar (200g)

2 tsp baking powder

½ tsp kosher salt

¾ cup milk (180mL)

2 large eggs

5 Tbsp vegetable oil (75mL)

3 Tbsp melted butter (45mL)

2 tsp vanilla extract

Zest of 1 orange

1½ cups fresh blueberries

Recipe:

1.Preheat the oven to 400F. Butter or spray a ​12-cup muffin pan or line with paper liners.

For the streusel:

1.In a small bowl, whisk together flour, sugar, ​and salt. Add the butter and cut it in with a fork ​or your fingers until the mixture is very crumbly. ​Set aside in the refrigerator

For the muffins:

1. In a large bowl, whisk together flour, sugar, ​baking powder, and salt.
   

2. In another bowl, whisk together milk, eggs, ​oil, melted butter, vanilla, and orange zest. Fold ​the egg mixture into the flour mixture, stirring ​just until combined. Fold in the blueberries.

3. Divide the batter among the muffin cups. ​Sprinkle the streusel over the muffins.

4. Bake for 18 to 20 minutes or until golden ​brown on top and a wooden pick inserted in the ​center comes out clean. Let cool for a few ​minutes in the pan before removing.

Apple Muffins

a recipe from Omar & Preppy Kitchen ​submitted by Omar Madrill

11th grade

Japanese Soufflé

Pancakes

Ingredients:

Streusel:

¼ all-purpose flour (30g)

¼ cup light brown sugar (50g)

pinch of salt

¼ tsp cinnamon

2 Tbsp cold butter diced

Muffins:

2 cups all-purpose flour (240g)

1 cup granulated sugar (200g)

2 tsp baking powder

½ tsp kosher salt

½ tsp ginger powder(optional)

1½ tsp cinnamon powder

¼ tsp ground allspice(optional)

¼ tsp grated nutmeg

¾ cup milk (180mL)

2 large eggs

5 Tbsp vegetable oil (75mL)

3 Tbsp melted butter (45mL)

2 tsp vanilla extract

1 cup grated granny smith apple

½ cup diced granny smith apple

Recipe:

1.Preheat the oven to 400F. Butter or spray a ​12-cup muffin pan or line with paper liners.

For the streusel:

1.In a small bowl, whisk together flour, sugar, ​cinnamon, and salt. Add the butter and cut it in ​with a fork or your fingers until the mixture is ​very crumbly. Set aside in the refrigerator.

For the muffins:

1.In a large bowl, whisk together flour, sugar, ​baking powder, salt and spices.

2.In another bowl, whisk together milk, eggs, oil, ​melted butter, and vanilla.

3. Fold the egg mixture into the flour mixture, ​stirring just until combined. Fold in the grated ​and diced apple.

4. Divide the batter among the muffin cups. ​Sprinkle the streusel over the muffins.

5.Bake for 18 to 20 minutes or until golden ​brown on top and a wooden pick inserted in the ​center comes out clean. Let cool for a few ​minutes in the pan before removing.

a recipe from Just One Cook Book

submitted by Madison Samuels

11th grade

Ingredients:

Pancake Ingredients:

2 large eggs

1 ½ Tablespoons whole milk

¼ teaspoons pure vanilla extract

¼ cup of cake flour

2 tablespoons of sugar

1 tablespoon of oil (grease the pan)

2 tablespoons of water

Whipped cream:

½ cup heavy whipped cream

1 ½ tablespoons of sugar

Recipe:

Instructions for the whipped cream:

1. Prepare an ice bath, then place a medium ​bowl on top to prepare for mixing
   
2. Add ½ cup of heavy whipping cream and 1 ​½ tablespoons of sugar to the medium bowl
   
3. Whish on high speed until stiff and firm ​peaks form
   

Instructions for the batter:

1. Separate the whites from the eggs into two ​different bowls. Put the egg whites in the ​freezer for 15 minutes.
   
2. Add 1 ½ tablespoons of whole milk and ¼ ​teaspoons of vanilla extract to the egg yolks, ​mix until combined
   
3. Sift ¼ cup cake flower and ½ teaspoons of ​baking powder into the bowl
   
4. Whisk until combined
   

Instructions for the meringue:

1. Take out the egg whites from the freezer and ​mix with a hand mixer
   
2. When the eggs whites froth gradually add 2 ​tablespoons of sugar and then increase the ​speed of the mixer to high
   
3. Stop mixing when your meringue forms stiff ​peaks
   
4. Take ⅓ of the egg white meringue and add ​it to the egg yolk mixture
   
5. Continue until all of the meringue is mixed ​and the batter is homogenous
   

Instructions for cooking:

1. Keep pan on low heat when cooking, use oil ​to keep pancakes from sticking
   
2. Take a small ladle and make a tall mound of ​batter with 2 scoops from the ladle, repeat ​for the next 2 pancakes
   
3. Gradually add another scoop as the surface ​of the batter has slightly cooked
   
4. Add 1 tablespoon of water to empty spaces ​in the pan. Cover the pan and set a timer for ​6-7 minutes.
   
5. After 6-7 minutes gently flip your pancake, if ​its not ready simply wait 1-2 minutes
   
6. When flipped, add another tbsp of water ​then cover the pan and set a timer for 4-5 ​minutes
   
7. Once browned on both sides, set the ​pancake on serving plates.
   

Classic Waffles

a recipe from All Recipes

submitted by Malachi Wynter

12th grade

Ingredients:

2 cups all-purpose flour

1 teaspoon salt

4 teaspoons baking powder

2 tablespoons white sugar

2 eggs

1 ½ cups warm milk

⅓ cup butter, melted

1 teaspoon vanilla extract

Waffle maker

(Changes can be made to optimize different ​flavors)

Recipe:

Step 1:Gather all ingredients.

Step 2:In a large bowl, mix together flour, salt, ​baking powder and sugar; set aside. Preheat ​waffle iron to desired temperature.

Step 3:In a separate bowl, beat the eggs. Stir in ​the milk, butter and vanilla.

Step 4: Pour the milk mixture into the flour ​mixture; beat until blended.

Step 5:Ladle the batter into a preheated waffle ​iron.

Step 6:Cook the waffles until golden and crisp.

Step 7:Serve immediately and enjoy!