WMPL Teen Cookbook
Chocobananao
a recipe from my mom
submitted by Esthefany Portillo
10th grade
Ingredients:
bananas
wooden square sticks (or any kind of sticks) choco melher
*There are no exact measurements, amount of ingredients are used depending on how many chocobananos wanted
Recipe:
1. Cut a banana in half
2. Stuff the flat bottom of each piece of banana with the wooden stick so you are able to hold them.
3. Place banana sticks on a flat plate and put them in the freezer of your refrigerator for a couple of hours or overnight till the banana is solid.
4. Melt the choco melher in a deep frying pan on low heat (Warning: If put in high heat chocolate is going to burn and it wont taste good).
5. Dip the banana sticks in the melted chocolate until completely covered.
6. Put the chocobananos in the freezer for another couple of hours to allow the chocolate to harden.
7. Enjoy!!!!
Peanut Butter Chocolate Cookies
Ingredients:
- 1 Teaspoon of Vanilla Extract
- 4 Teaspoons of Unsweetened Cocoa Powder
- ¾ Cup of Creamy Peanut Butter
- 1 ¾ Cups of Rolled Oats
- ¼ Cup of Unsalted Butter
- ½ Cup of Low-Fat Milk
- ⅓ Cup of Brown Sugar
- ⅛ Teaspoon of Salt
Recipe:
1. Put the salt, milk, peanut butter, brown sugar, butter, and cocoa powder in the saucepan. Cook it on a medium flame and stir it until the sugar and butter are melted.
2. Remove it from the stove and stir in oats and vanilla.
3. Use a tablespoon to scoop and place the batter on the parchment paper. Put this in the fridge for about half an hour.
4. Enjoy!
Sweet Lassi
a recipe from my mom
submitted by Rimsha Abbasi
11th grade
Ingredients:
- 1 1/2 cups yogurt
- 2 1/2 cups water
- 7 ice cubes
- 4 tbsp sugar
Recipe:
1) Put yogurt and ice cubes in a blender on the low mode. Keep blending it for about 30 seconds until you see foam forming.
2) Add water and sugar to the mixture and begin blending. Once it’s mixed in, pour it into a glass and serve.
3) Enjoy!
Oreo Ice Cream Sandwich
(All instructions and ingredients should be read before starting)
Ingredients
49 crushed up oreos(no filling)
5 tablespoons of melted butter
2 cups of heavy cream
⅔ cup of condensed milk
Recipe
Step 1: Mix 22 crushed up oreos with melted butter in a bowl
Step 2: Set aside flat into bake pan with baking sheet on the bottom
Step 3: In a new bowl pour heavy cream and whip it until you get soft peaks
Step 4: Add in condensed milk then mix
Step 5: Add in about 5 crushed up oreos into bowl and mix
Step 6: Layer second mix flat onto the first mix inside the pan
Step 7: Leave in freezer for about 2 hours
Step 8: Mix 22 crushed up oreos with melted butter in a bowl
Step 9: Layer 3rd mix flat into the pan
Step 10: Freeze for about 1-2 hours and done
Duang Duang Coconut Milk Jelly
Ingredients:
2 cups Soy milk or coconut milk
1/2 cup Cornstarch
1/4 cup Sugar
Food coloring/flavoring if desired
Coconut flakes(or preferred flakes)
Recipe:
Step 1: Add in Milk, Cornstarch and sugar into a bowl and mix well
Step 2: Add into a nonstick pan and stir until it begins to thicken at preferred heat(should take about 8 minutes
Step 3: Once it has all thicken into a goop like substance transfer into a container
Step 4: Cover with food wrap
Step 5: When it's all well mixed, fit it into a small ziplock bag(or preferred size)
Step 6: Transfer to fridge till it has the consistency of jelly (or overnight)
Step 7: Remove from container and cut into bite size pieces
Step 8: Coat each with flakes
Step 9: We done, eat on.
Oreo Mug Cake
Ingredients:
7 oreo cookies
1/3 cup milk
1/4 tsp baking powder
Recipe:
1. Crush the Oreos and put it into a mug.
2. Pour milk into the mug and smash it some more with a fork. Avoid large chunks.
3. Add a teaspoon of baking powder and stir it in.
4. Place the mug inside the microwave for a minute and 30 seconds. Let it cool off in the microwave for another minute before you take it out.
5. Enjoy!
Frozen Banana Pops
Ingredients:
- ¾ Cup of Strawberry Yogurt
- Bananas
- 2 Cups of Fruit Pebbles (Cereal)
Recipe:
1. Peel the bananas completely and cut them in half.
2. Insert popsicle sticks inside the half-cut bananas.
3. Using a spoon, coat the bananas with the yogurt.
4. Dip and roll the bananas in the bowl with the cereal so that the banana is fully covered.
5. Place the bananas on parchment paper and chill in the fridge for an hour.
6. Enjoy!
Cookie Dough x Brownies
The recipe where you can have brownies and cookies in one!
Ingredients:
Brownie layer
½ cup unsalted melted butter
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
⅓ cup unsweetened cocoa powder
½ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon baking powder
Cookie dough layer
½ cup butter softened
½ cup powdered sugar
1 cup all-purpose flour
2 teaspoon vanilla extract
½ teaspoon salt
½ cup mini chocolate chips
Recipe:
Preheat the oven to 350 degrees Fahrenheit and spray a 8 by 8 inch baking pan with non-stick cooking spray or butter. You can also line the pan with parchment paper or aluminum foil to prevent it from sticking.
Brownies:
1. In a large bowl, mix the melted butter, sugar, eggs, and vanilla extract until it is fully combined.
2. In a small bowl, whisk the coco powder, flour, salt, and baking powder.
3. When both are mixed, pour the dry ingredients into the wet combined
4. When fully combined, spread the brownie in an even layer. Set Aside. Now start the cookie dough
Cookie Dough
1. In a large mixing bowl, use a hand mixer to mix the sugar and softened butter until fully combined.
2. Add in flour, vanilla extract, and salt. Mix until fully combined.
3. Mix in the chocolate chips.
4. Spread cookie dough evenly throughout the brownie mixture.
Cook for about 20 minutes. Check with a toothpick. If runny - leave in the oven for another 5-8 minutes.
Let brownies cook down and cut into enjoyably pieces.
I hope you enjoyed this recipe!!!!
Mini Pancakes
(Can be used as cereal depending on size)
Ingredients:
2 whole eggs
9 tablespoons of flour
1 teaspoon of baking powder
syrup
Recipe
Step 1: Mix, eggs, flour, and baking powder into one bowl completely/well
Step 2: Add into squirt container/ziplock bag then cut tip
Step 3: place onto frying pan in small cookie sized amounts and flip when it begins to stick
Step 4: remove and place into bowl add syrup and done
Strawberry Fluffies
Ingredients:
1 box of strawberry cake mix
1 Tub of cool whip
Powdered sugar
Recipe:
Step 1: Mix well in a bowl Cake mix and cool whip into one bowl
Step 2: Scoop pieces into powdered sugar
Step 3: Place onto baking tray and bake at 350 for about 12 minutes
Step 4: We done, eat on.
Deviled Dates
Ingredients:
- 10 Dates
- 10 Teaspoons of Almond Butter
- 3 Ounces of Chopped Milk Chocolate
Recipe:
1. Open each date from one side to remove the seeds.
2. Replace the seeds with 1 teaspoon of almond butter.
3. Place the milk chocolate in a bowl and microwave it for about a minute. Stir it and continue to microwave it. Take it out every 20 seconds to keep stirring.
4. Stab a date with a fork and coat it with the melted chocolate using a spoon.
5. Place them in the fridge for 10 minutes to allow it to set.
6. Enjoy!
Pilones (Paletas de Coco)
a recipe from my mom
submitted by Esthefany Portillo
11th grade
Ingredients:
2 liters milk, prepared with powdered milk
1 cup and a half sugar, you can use more I don't like them so sweet
5 tablespoons cornstarch dissolved in water
Cinnamon sticks to taste
2 tablespoons Vanilla
22 cups
22 sticks
1 can coconut milk
2 cups dehydrated coconut
Recipe:
1. Dissolve the milk in 2 liters of water
2. Add the cinnamon, the sugar, the vanilla, the coconut milk, and the dehydrated coconut.
3. Now you put it on the stove over medium heat, let it boil while stirring, and add the cornstarch and keep stirring, let it boil for 15 minutes and let it cool.
4. When it is already warm, you put it in the containers, put the sticks and put them in your freezer, until they freeze.
No Bake White Chocolate Mousse Cake
Ingredients:
1/3 cup biscuits
¼ stick plus 1 tbsp melted butter
1 tbsp gelatine powder
1/8 cup water
2/5 cup milk
½ cup plus 1 tbsp chopped white chocolate or white chocolate chips
5/6 cups heavy whipping cream
Some Strawberries
Step 1: Crumb Base
- Take the Biscuits, put them in a ziploc bag, and crush them up…
- Open the ziploc bag, and add the melted butter. Squish it around till they are well combined…
- Put the mixture in a round cake pan. Press down so you have a flat layer… Refrigerate…
Step 2: Filling
- In a small bowl, add the gelatine powder with the water. Mix it around and set aside…
- Add the milk in a saucepan. Put it on medium heat and stop the heat before it boils.
- Add the softened gelatine, and mix until dissolved…
- Add the white chocolate, and mix around until dissolved… Set aside…
- In a medium bowl add the heavy whipping cream. Whip…
- Add one scoop of the whipped cream into the chocolate mixture and mix well… Repeat the process, until you have half of the whipped cream left…
- Now add the mixture you made and add it to the whipped cream…
Step 3: Assemble
- Put some strawberries in the middle
Pour in the mixture slowly, you don’t want the strawberries to move… everything should be covered. Then Refrigerate for more than four hours…
Step 4: Eat… ENJOY!!!
Corn Starch Cookies
(All instructions and ingredients should be read before starting)
Ingredients:
½ cup of sweetened condensed milk
½ cup of soft butter
2 cups of cornstarch
Recipe
Step 1: Add condensed milk into A BOWL
Step 2: Mix in soft butter and beat vigorously
Step 3: Using the handle of a wooden spoon slowly stir in corn starch(don't dump it all in)
Step 4: Roll into small balls and place on baking sheet on baking tray
Step 5: Bake in oven for 15-20 minutes at 325 degrees F
Step 6: Remove if it starts to look brown before time is up and done
Cheat Lemon Pie
Ingredients:
1 can of sweet condensed milk
1 can of thawed lemonade concentrate
1 tub of cool whip
Premade pie crust
(graham cracker crust is ideal)
Recipe:
Step 1: Mix condensed milk and lemonade concentration into a bowl
Step 2: Mix in cool whip into ame bowl
Step 3: Add mix into pie crust then too freezer for a few hours
Step 4: We done, eat on.
Magic Oatmeal Cookies
Ingredients:
1 banana or ½ cup of applesauce
1 cup of quaker oats
Recipe:
Step 1: Mix into one bowl banana/applesauce with 1 cup of oats
Step 2: Scoop out the mix onto baking sheet
Step 3: Squish flat onto sheet and bake at 315 for about 15 minutes (watch process)
Step 4: We done, eat on.
Loukoumades
submitted by Dionisus Liveris
Loukoumades are a popular Greek dessert consisting of small, deep-fried dough balls that are golden and crispy on the outside and airy on the inside. After frying, they are typically drizzled with honey or syrup and often sprinkled with cinnamon or crushed
nuts. These bite-sized treats are enjoyed for their sweet and slightly chewy texture, making them a delightful and indulgent dessert in Greek cuisine.
Ingredients:
For the dough:
● 1 cup lukewarm water
● 1 teaspoon active dry yeast
● 1 tablespoon sugar
● 2 1⁄2 cups all-purpose flour
● 1/2 teaspoon salt
For frying:
● Vegetable oil
For syrup:
● 1 cup honey
● 1/2 cup water
● 1 cup sugar
● Zest of 1 lemon (optional)
● Cinnamon (optional, for sprinkling)
● Chopped nuts (optional, for garnish)
Recipe:
Prepare the Dough:
● In a bowl, combine lukewarm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
● In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture.
● Mix until you have a smooth, elastic dough. Cover the bowl with a damp cloth and let the dough rise in a warm place for 1-2 hours, or until it doubles in size.
the Loukoumades:
● Heat vegetable oil in a deep fryer or a deep, heavy pot to 350-375°F (175-190°C).
● Use two spoons to drop small portions of dough into the hot oil. Fry until golden brown, turning occasionally to ensure even cooking. This should take 2-4 minutes.
Drain and Cool:
● Once golden, remove the loukoumades from the oil and place them on paper towels to drain any excess oil.
Make the Syrup:
● In a saucepan, combine honey, water, sugar, and lemon zest (if using). Bring to a simmer and let it cook for about 5-7 minutes until it slightly thickens.
Coat with Syrup:
● Dip the fried loukoumades into the warm syrup, making sure they are well coated. You can also drizzle extra honey on top.
Serve:
● Arrange the loukoumades on a serving platter and sprinkle with cinnamon and chopped nuts if desired.
Galaktoboureko
submitted by Dionisus Liveris
Galaktoboureko is a traditional Greek dessert that features layers of phyllo pastry filled with a creamy custard, then baked to a golden perfection and soaked in a sweet syrup. The custard is typically made with semolina, milk, eggs, sugar, and vanilla, creating a rich and creamy filling. Once baked, the
dessert is sliced into individual portions and
drenched in a warm syrup made from sugar, water, and sometimes lemon juice or zest. This combination results in a delightful contrast of textures, with the crispy layers of phyllo pastry and the smooth, sweet custard filling. Galaktoboureko is often enjoyed on
special occasions and is a beloved dessert in Greek cuisine.
Ingredients:
For the Custard Filling:
● 4 cups whole milk
● 1 cup semolina
● 1 cup granulated sugar
● 4 large eggs
● 1 teaspoon vanilla extract
● 1/2 cup unsalted butter
For the Phyllo Layers:
● 1 package (16 ounces) phyllo dough, thawed if frozen
● 1 cup unsalted butter, melted
For the Syrup:
● 1 cup water
● 1 cup granulated sugar
● 1 teaspoon lemon juice (optional)
Recipe:
Prepare the Custard Filling:
● In a saucepan, heat the milk over medium heat until it's just about to boil. Be careful not to scorch the milk.
● In a bowl, whisk together semolina, sugar, and eggs until well combined.
● Slowly pour the hot milk into the semolina mixture, stirring continuously to avoid lumps.
● Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens into a custard-like consistency.
● Remove from heat, stir in vanilla extract and butter until smooth. Allow the custard to cool.
Preheat the Oven:
● Preheat your oven to 350°F (175°C).
Prepare the Phyllo Dough:
● Unroll the phyllo dough and cover it with a damp kitchen towel to prevent drying.
Layer the Phyllo Dough:
● Brush a baking dish with melted butter.
● Place a sheet of phyllo dough in the dish and brush it with melted butter.
● Repeat the process, layering and buttering, until you have about half of the phyllo sheets in the dish.
Add the Custard Filling:
● Spread the cooled custard evenly over the phyllo layers.
Continue Layering:
● Add the remaining phyllo sheets on top, brushing each layer with melted butter.
Cut into Portions:
● Using a sharp knife, cut the galaktoboureko into diamond or square-shaped portions before baking.
Bake:
● Bake in the preheated oven for about 45-50 minutes or until the phyllo is golden brown.
Make the Syrup:
● While the galaktoboureko is baking, combine water, sugar, and lemon juice (if using) in a saucepan. Bring to a boil, then reduce the heat and simmer for about 10-15 minutes.
Soak the Galaktoboureko:
● Once the galaktoboureko is done baking, immediately pour the hot syrup evenly over the hot pastry. Cool and Serve:
● Allow the galaktoboureko to cool completely before serving.
M&M Cookies
an original recipe
submitted by Omar Madrill
11th grade
Ingredients:
½ cup unsalted butter(room temp.)
½ cup light brown sugar
½ cup granulated sugar
1 egg
1 tsp vanilla
1 ¼ cup flour
1 tbsp cornstarch
½ tsp baking soda
½ tsp salt
1 ½ cup M&M’s
Recipe:
1.In a bowl cream the butter with the sugars for 5 minutes using a hand or stand mixer(fitted with the paddle attachment).
2.In a separate bowl combine the flour, cornstarch, baking soda, and salt.
3.Add the dry ingredients to the wet and gently combine being sure not to over-mix.
4.Now fold the M&M’s into the dough and chill in the fridge for 2-12 hours
5.Preheat the oven to 325F and line cookie sheets with parchment paper
scoop 2 tbsp sized dough balls and place them 2-3 inches apart
6.Bake for 14-18 minutes so the edges are lightly brown
Panko Cookies
Ingredients:
½ cup of butter
cups of powdered sugar
2 teaspoons of vanilla
1 teaspoon of almond extract
¾ of a cup of flour
¾ cups of panko bread crumbs
Recipe:
Step 1: Add into a bowl cup of butter, and ½ cup of powdered sugar and mix
Step 2: addin teaspoons of vanilla and almond extract and ¾ cup of flour into a bowl and mix
Step 3: Mix in panko bread crumbs and roll into balls after
Step 4: Cover dough in powdered sugar if desired and bake at 350 for about 13 minutes
Step 5: Once more add into powdered sugar if desired once the cookies have been cooled
Step 6: We done, eat on.
Tulumbas
submitted by Dionisus Liveris
Tulumbas is a traditional Greek pastry that consists of deep-fried dough, similar to churros or éclairs. The dough is piped into long, cylindrical shapes and then fried until golden brown. After frying, tulumbas are typically soaked in sugar syrup, which gives them a sweet and syrupy flavor. These pastries are often enjoyed as a dessert in Greece, and they have a crisp exterior with a soft, airy interior. They may also be sprinkled with chopped nuts or sometimes coated in powdered sugar for added texture and
sweetness.
Ingredients:
For the dough:
● 1 cup water
● 1/2 cup unsalted butter
● 1 cup all-purpose flour
● Pinch of salt
● 4 large eggs
For frying:
● Vegetable oil
For the sugar syrup:
● 1 cup water
● 1 cup granulated sugar
● 1 tablespoon lemon juice
Recipe:
Prepare the Sugar Syrup:
● In a saucepan, combine water, sugar, and lemon juice for the syrup.
● Bring the mixture to a boil, stirring until the sugar dissolves.
● Simmer for about 10-15 minutes or until the syrup slightly thickens. Remove from heat and let it cool.
Make the Dough:
● In a saucepan, combine water and butter. Bring to a boil.
● Add flour and salt all at once, stirring vigorously until the mixture forms a smooth ball.
● Remove from heat and let it cool slightly.
● Add eggs one at a time, beating well after each addition until the dough is smooth and glossy.
Pipe and Fry:
● Heat vegetable oil in a deep fryer or a deep, heavy pot to 375°F (190°C).
● Transfer the dough to a piping bag fitted with a star tip.
● Pipe 4-5 inch long strips of dough into the hot oil, cutting the dough with scissors or a knife. Fry until golden brown, turning to cook evenly. This should take about 3-4 minutes.
Drain and Soak:
● Once golden brown, remove the tulumbas from the oil and drain on paper towels.
● While still warm, immerse the fried tulumbas into the cooled sugar syrup, ensuring they are fully coated. Let them soak for a few minutes.
Serve:
● Arrange the tulumbas on a serving platter. Optionally, sprinkle with chopped nuts or powdered sugar before serving.
Kourabiedes
submitted by Dionisus Liveris
Kourabiedes are traditional Greek butter cookies that are often enjoyed during festive occasions, especially during Christmas and weddings. These delicate and crumbly shortbread-like cookies are infused with the rich flavor of butter and usually contain almonds or walnuts. The finished cookies are typically coated in powdered sugar, giving them a snowy, festive appearance.
Ingredients:
● 1 cup unsalted butter, softened
● 1/2 cup powdered sugar, plus extra for dusting
● 1 egg yolk
● 1 tablespoon brandy or cognac (optional)
● 1 teaspoon vanilla extract
● 2 cups all-purpose flour
● 1 cup almonds or walnuts, finely chopped
● Pinch of salt
Recipe:
Preheat the Oven:
● Preheat your oven to 350°F (175°C).
Prepare the Dough:
● In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
● Add the egg yolk, brandy (if using), and vanilla extract. Mix well.
● In a separate bowl, whisk together the flour and a pinch of salt.
● Gradually add the flour mixture to the butter mixture, mixing until just combined.
● Fold in the chopped almonds or walnuts.
Shape the Cookies:
● Take small portions of the dough and shape them into crescents or rounds. Place the shaped cookies on a baking sheet lined with parchment paper.
Bake:
● Bake in the preheated oven for about 15-20 minutes or until the edges are lightly golden. Be careful not to overbake; the cookies should remain pale.
Cool:
● Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Dust with Powdered Sugar:
● Once the cookies are completely cooled, generously dust them with powdered sugar. Ensure that the cookies are well coated.
Serve:
● Arrange the Kourabiedes on a serving platter and enjoy these delightful Greek butter cookies.
Revani
submitted by Dionisus Liveris
Revani is a traditional Greek cake that is popular in various regions of Greece and throughout the Mediterranean. This cake is known for its unique texture, achieved through the use of semolina flour. Semolina gives the cake a slightly gritty or crumbly
feel, setting it apart from other cakes.
Ingredients:
● Semolina flour
● All-purpose flour
● Sugar
● Eggs
● Yogurt
● Baking powder
● Butter or olive oil
● Orange or lemon zest (for flavor)
● Syrup (sugar, water, lemon juice)
Recipe:
Dry Ingredients:
● Revani typically starts with a mixture of semolina flour, all-purpose flour, and baking powder. The semolina flour gives the cake its characteristic
texture.
Wet Ingredients:
● Eggs, sugar, and yogurt are beaten together until well combined. Some recipes may also include melted butter or olive oil for added richness.
Combining Ingredients:
● The dry ingredients are gradually added to the wet ingredients, creating a thick batter. Some recipes also include citrus zest, like orange or lemon,
for a burst of flavor.
Baking:
● The batter is poured into a prepared baking pan and baked until the cake is golden brown and springs back when touched.
Syrup:
● While the cake is baking, a sugar syrup is prepared by boiling sugar, water, and lemon juice until it slightly thickens. The syrup is often flavored with a
hint of citrus.
Soaking:
● Once the cake is out of the oven, it is immediately soaked with the warm sugar syrup. This step infuses the cake with sweetness and moisture.
Cooling:
● The Revani cake is allowed to cool, and during this time, it absorbs the syrup, creating a moist and flavorful dessert.
Serving:
● Revani is typically cut into squares or diamond-shaped pieces before serving. It can be garnished with nuts or powdered sugar for decoration.
Magic Peanut Butter Cookies
Ingredients:
1 cup of peanut butter
½ cup of sugar
1 egg
Recipe:
Step 1: Mix well into a bowl peanut butter, sugar and egg
Step 2: Roll dough into small balls and place onto baking sheet
Step 3: Cross out each with fork to flatten a bit
Step 4: Add into oven at 350 for about 10 minutes
Step 5: We done, eat on.
Baklava
submitted by Dionisus Liveris
Baklava is a popular and iconic Greek dessert that consists of layers of thin phyllo pastry, chopped nuts (often walnuts or pistachios), and a sweet syrup or honey. The layers of phyllo dough are brushed with butter or oil, creating a flaky and crispy texture
when baked. The nuts are typically seasoned with cinnamon before being sandwiched between the layers of phyllo. After baking, the entire pastry is soaked in a sugar syrup, which may include honey, lemon juice, and sometimes a hint of rose or orange blossom water. This results in a sweet and sticky treat with a combination of crunchy and chewy
textures, as well as a rich, nutty flavor. Baklava is often cut into diamond or square-shaped pieces and is a popular dessert for special occasions and celebrations.
Ingredients:
For the filling:
● 1 1/2 cups chopped nuts (commonly walnuts, pistachios, or a combination)
● 1/3 cup granulated sugar
● 1 teaspoon ground cinnamon
For the layers:
● 1 package (16 ounces) phyllo dough, thawed if frozen
● 1 cup unsalted butter, melted
For the syrup:
● 1 cup water
● 1 cup granulated sugar
● 1/2 cup honey
● 1 cinnamon stick (optional)
● 1 teaspoon lemon juice (optional)
Recipe:
Prepare the Nut Filling:
● In a bowl, combine chopped nuts, sugar, and ground cinnamon. Set aside.
Preheat the Oven:
● Preheat your oven to 350°F (175°C).
Prepare the Phyllo Dough:
● Unroll the phyllo dough and cover it with a damp kitchen towel to prevent it from drying out.
● Brush a baking dish with melted butter.
Layer the Phyllo Dough:
● Place a sheet of phyllo dough in the prepared dish and brush it with melted butter.
● Repeat the process, layering and buttering, until you have about 8-10 sheets.
Add the Nut Filling:
● Sprinkle a portion of the nut mixture evenly over the phyllo layers.
Continue Layering:
● Add another layer of phyllo dough and brush with butter.
● Repeat the process until all the nut filling is used, finishing with a top layer of phyllo.
Cut into Portions:
● Using a sharp knife, cut the baklava into diamond or square-shaped portions before baking.
Bake:
● Bake in the preheated oven for 45-50 minutes or until golden brown and crisp.
Make the Syrup:
● While the baklava is baking, combine water, sugar, honey, and cinnamon stick (if using) in a saucepan. Bring to a boil, then reduce the heat and simmer for about 10-15 minutes. Optional: Add lemon juice to the syrup for a hint of acidity.
Soak the Baklava:
● Once the baklava is done baking, immediately pour the hot syrup evenly over the hot pastry.
Cool and Serve:
● Allow the baklava to cool completely before serving, allowing it to absorb the syrup.
Rizogalo
submitted by Dionisus Liveris
Rizogalo is a traditional Greek rice pudding that is both comforting and delicious. It is a creamy dessert made from rice, milk, sugar, and vanilla, and it is often garnished with a sprinkle of cinnamon on top. The name "Rizogalo" is derived from the Greek words "rizi," meaning rice, and "gala," meaning milk.
Ingredients:
● 1 cup Arborio rice or another short-grain rice
● 4 cups whole milk
● 1 cup granulated sugar
● 1 teaspoon vanilla extract
● Ground cinnamon (for garnish)
Recipe:
Rinse the Rice:
● Rinse the rice under cold water to remove excess starch.
Cook the Rice:
● In a medium-sized, heavy-bottomed saucepan, combine the rinsed rice and enough water to cover it. Bring it to a boil, then reduce the heat and
simmer until the rice is partially cooked. Drain any excess water.
Combine Rice and Milk:
● Add the milk to the partially cooked rice and bring the mixture to a simmer over medium heat.
Cook Until Creamy:
● Stir the rice and milk mixture frequently to prevent sticking. Cook until the rice is tender and the mixture has thickened, which usually takes about 20-30 minutes.
Add Sugar and Vanilla:
● Add the granulated sugar and vanilla extract to the rice pudding. Continue to cook and stir until the sugar dissolves, and the mixture becomes
creamy.
Cool and Serve:
● Remove the saucepan from the heat and let the Rizogalo cool for a few minutes.
● You can serve the pudding warm or chilled, depending on your preference.
Garnish with Cinnamon:
● Before serving, sprinkle ground cinnamon over the top for added flavor and a traditional touch.
Vanilla Ice Cream
an original recipe
submitted by Omar Madrill,
11th grade
Ingredients :
1 ½ cup milk
1 ½ cup half and half(can be substituted for evaporated milk)
¾ cup granulated sugar
3 tsp vanilla
2 tbsp cornstarch
¼ tsp salt
Recipe:
- In a medium saucepan, combine milk, salt, cornstarch, and sugar, then bring to a simmer over medium heat, stirring continuously until it thickens.
- Pour the cooked milk mixture into a bowl (preferably glass or stainless steel), add the half-and-half and vanilla, and stir to combine. Then cover with plastic wrap and place in the fridge until chilled (about 2 hours).
- Place the chilled mixture into a glass or stainless steel bowl if you haven't done so already. Then place it in the freezer for 45 minutes.
- After 45 minutes, the mixture should begin to freeze around the corners of the bowl. Stir the mixture vigorously, then place it back into the freezer for 30 minutes.
- After 30 minutes, stir again and place it back into the freezer for 30 minutes.
- Repeat step 6 for 2-3 hours until the ice cream is mostly frozen.
- Transfer into a container with a lid and let the ice cream completely freeze before serving (2-4 hours).
Peach Galette
an altered recipe from Nastasha’s Kitchen submitted by Omar Madrill,
11th grade
Ingredients:
For the Galette Crust:
1 1/3 cup all-purpose flour, measured correctly by spooning and leveling
1 Tbsp granulated sugar
1 Tbsp cornstarch
1/2 tsp fine sea salt
8 Tbsp unsalted butter (frozen)
6 Tbsp ice water, or add to desired consistency
1 egg beaten for eggwash(optional)
Peach Filling:
1 lb peaches, about 3-4 medium peaches or 3 cups sliced, not overly ripe
1/4 cup granulated sugar
1 Tbsp all-purpose flour
1/2 tsp ground cinnamon
1/2 tsp pure vanilla extract
1/2 Tbsp unsalted butter, cut into small pieces
Recipe:
Crust:
1.In a bowl combine the flour, cornstarch, sugar, and salt until combined.
2.Grate butter using a grater and fold into the flour until all the grated pieces are coated in flour.
3.Add ice water 1 Tbsp at a time stirring gently with a fork. Don’t overwork it. Your dough should be ready when it just begins to clump.
4.Form the dough into a disk. Don’t overwork it, just pat it into a disk shape, dust with flour on all sides and cover with plastic wrap. Refrigerate for at least 1 hour or up to 3 days.
How to Assemble the Peach Galette:
1.Preheat the oven to 425°F. On a floured sheet of parchment paper, roll the dough into a 12″ circle with a rolling pin. It doesn't have to be a perfect circle. Place the parchment paper and dough into a rimmed baking sheet and refrigerate while you make the peach filling.
2.In a small bowl, stir together granulated sugar, flour and cinnamon. Slice peaches into 1/2″ thick slices, place peaches in a medium bowl and sprinkle with flour mixture. Add vanilla and stir gently with a spatula until the flour is fully incorporated.
3.Arrange the peaches in a circular pattern over the dough working from the outside in and leaving a 2″ dough border. Discard any excess juices from the peaches, or your galette may overflow. Dot the top of the peaches with small chunks of 1/2 tbsp butter.
4.Fold the edges of the galette up and over the peaches, pinching the overlapping edges together to form a nice seal. Try to patch up any cracks in the dough. Brush the crust with the optional beaten egg. Bake for 25-30 minutes until the crust is golden brown and the peach juices are syrupy. It's ok if it juices start oozing from the bottom. Let sit 15 minutes before serving.(Goes good with vanilla ice cream)
Kheer
a Pakistani recipe from my aunt submitted by Rimsha Abbasi
12th grade
To start, you'll need:
- Whole milk, 4 cups
- White sugar, 3 1/2 tbsp.
- Basmati rice, 1 1/4 cups
- Ground cardamom, 1/2 tsp.
- Toasted sliced almonds, 1/4 cup
- Pistachio nuts, 1/4 cup
- Rose water, 3/4 tsp. (optional)
- Saffron strands, 1 pinch (optional)
Step 1: Rinse the rice thoroughly and wash until the water runs clear. Afterwards, allow the rice to soak for about 30 minutes. Drain it after.
Step 2: Boil the milk in a saucepan.
Step 3: Add the rice into the milk and turn the flame low.
Step 4: Stir every few minutes to prevent sticking.
Step 5: After about 30 minutes, the rice should be cooked and the milk thickened. If not, then keep repeating step 4 until the desired results are clear.
Step 6: Add the rose water, cardamom powder, and sugar. Keep stirring.
Step 7: Add the nuts and saffron strands. Cook for about another 5-10 minutes until a desirable consistency is attained.
Step 8: Chill and serve. Enjoy!