WMPL Teen Cookbook
Topoios (Charamuscas)
a recipe from my mom
submitted by Esthefany Portillo
11th grade
Ingredients:
(For 7 bags of charamusca)
2 cups of Nances
3 cups of water
1 cup of sugar
Recipe:
1. Wash the nances.
2. Pour nances and water into a pot and boil over high heat for 12 minutes.
3. Take aside some nances to later put complete inside the bags.
4. Pour the contents of the pot into the blender, add sugar, blend gently so as not to destroy the seeds, but enough to remove the pulp and grind it.
5. Wait for it to cool down a bit before pouring into the bags (approx. 15 min).
6. Put pieces in the bags.
7. Pour smoothie into the bags.
8. Put to freeze.
Potato Bubble Pillows
Ingredients:
2 potatoes
2 tablespoons of Glutinous rice flour(any rice flour)
I tablespoon of cornstarch or potato starch
⅓ tablespoon of salt
⅓ tablespoon of pepper
Recipe:
Step 1: Wash then cut a circle around the middle of potatoes
Step 2: Boil potatoes for 30 minutes until they are soft
Step 3: Let cool in ice water for preferred time
Step 4: Remove peel and create mashed potatoes in a bowl
Step 5: Add in rice flour, starch, salt and pepper
Step 6: Knead dough until smooth
Step 7: Roll and cut into desired shape(Can use fork to make a desired pattern)
Step 8: Deep fry over medium heat for 5 minutes or until they turn light golden
Step 9: Remove, then deep fry into high heat for about 30 seconds(Until golden brown)
Step 10: We done, eat on.
15-Minute Samosas
Ingredients:
Potatoes
Cumin
Garlic
Peas
1 tsp Coriander Powder
1 tsp Chili Powder
Paratha
Oil
Recipe:
1. Boil and dice potatoes
2. Heat oil in a pan and add cumin, garlic, peas, coriander, chili powder, and turmeric
3. Fry for a few minutes, then add diced potatoes and mix
4. Cut a paratha in half and mold into a cone shape
5. Add potato filling and close off the samosa
6. Fry until they are crispy
7. Done
Peach Cobbler Cookies
an altered recipe from Blue Bowl Recipes submitted by Omar Madrill
11th grade
Ingredients:
For the Peach Filling:
4 large ripe peaches, diced about 4 cups, 25 ounces, or 701 grams
1/4 cup granulated sugar
1/4 cup + 1 tbsp light brown sugar, packed
3/4 tsp cinnamon
1/4 tsp nutmeg
Zest of 1 lemon(or half an orange)
1 tsp lemon(or orange) juice
1 ½ tbsp corn starch
2 tbsp water
1/2 tsp vanilla extract
For the Cookies:
1 cup salted butter, softened at room temperature 226 grams
1 cup granulated sugar 210 grams
1/2 cup light brown sugar, packed 110 grams
1 and 1/2 tsp vanilla extract
2 large eggs
3 cups all-purpose flour, spooned & leveled or weighed 390 grams
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 and 1/2 tsp cinnamon
1/2 tsp nutmeg
¼ tsp allspice
For Rolling the Dough:
1/2 cup granulated sugar 105 grams
2 tsp cinnamon
1/8 tsp nutmeg
For the Crumble:
1/4 cup salted butter, melted 57 grams
1/4 cup light brown sugar, packed 55 grams
1 and 1/2 tbsp granulated sugar 20 grams
1/2 cup + 1 tbsp all-purpose flour 73 grams
3/4 tsp cinnamon
For the Glaze (optional as it can be a bit too sweet):
1/3 cup powdered sugar
1/4 tsp vanilla extract
pinch of cinnamon to taste – start small!
1-2 tbsp milk
Recipe:
- Make the Peach Filling: Add diced peaches, sugars, lemon juice and zest, cinnamon, and nutmeg to a medium sauce pan over medium heat. Cook for 6 minutes. It will be quite bubbly. Stir the corn starch and water together in a small bowl and stir into the peach mixture. Cook for 1 minute, then remove from the heat immediately and stir in the vanilla. Transfer to a medium bowl to cool completely in the fridge.
2. Make the Cookie Dough: In a large bowl, cream the softened butter with an electric mixer on medium-high speed. Add the sugars and mix until creamed together with the butter, about 1 minute. Add the vanilla and eggs, and mix until just combined. Add the dry ingredients last, and mix until a dough forms. Chill for 30 minutes to make it easier to roll the dough into balls.
3. Scoop & Chill the Dough: Scoop the dough into balls 55 grams in size, with a large cookie scoop, and place in an airtight container to chill in the fridge for at least 3 hours, in the freezer for 2 hours, or in the fridge for up to 48 hours.
4. Make the Crumble: Make the crumble while your dough chills. Preheat the oven to 350° F. Melt the butter in a medium mixing bowl. Stir in the remaining streusel ingredients. You should have a crumbly mixture. Crumble into small pieces on a parchment-lined pan and bake for 12-14 minutes, until deep golden brown. Set aside to cool. Break up the pieces further, as desired, while it cools, with a metal spatula or place in a ziplock bag and crush with a rolling pin.
5. Bake the Cookies: Preheat your oven to 350° F. Line a few cookie sheets with parchment paper or silicone baking mats(note that it will spread more on silicone). In a small bowl, stir together the sugar and spices for coating. Roll the dough balls in the cinnamon sugar mixture. Place about 5-6 cookies on each sheet, with room for them to spread(about 2 inches apart).
6. Bake for 11-13 minutes. The edges should look and feel set when tapped with a fingertip, and the centers will be puffy and look just a tad underdone.The cookies will set up as they cool. Let rest on the cookie sheet for 1-2 minutes, then press an indent into the centers with the back of a tablespoon. Let cool a few more minutes on the cookie sheet, then, once they feel sturdy enough, transfer to a wire rack to cool completely.
Optional Glaze: Whisk together glaze ingredients. Adjust glaze consistency with more milk as needed – I prefer it on the runny side here so it melts over the top of the cookie a bit.
Assemble Cookies: Spoon peach cobbler filling into the cooled cookies, sprinkle on the crumble, and drizzle over the glaze using a spoon, fork, or piping bag.
Serve & Store: Enjoy immediately once assembled! Store cookies in an airtight container in the fridge for 4-5 days. I don't recommend leaving them at room temp overnight because of the fresh fruit.
Potato Cheese Sticks
(All instructions and ingredients should be read before starting)
Ingredients:
2 Potatoes
1/2 cup of corn starch
1 cup of mozzarella cheese
Salt
Oil
Recipe:
Step 1: peel potatoes
Step 2: roughly chop potatoes until soft at any preferable heat
Step 3: once the potatoes have been boiled smash them in a bowl
Step 4: mix in the cornstarch, mozzarella cheese, few pinches of salt (however much you think isn’t too much)
Step 5: When it's all well mixed, fit it into a small ziplock bag(or preferred size)
Step 6: Roll it out inside ziplock bag
Step 7: Place into freezer for about 30 mins
Step 8: Slit ziplock bag open and place mix on cutting board or flat clean surface to cut evenly
Step 9: Add oil to a boil until it is hot enough to dip fry in
Step 10: Once the heat of the oil is optimal, add strand(s) of potato cheese sticks into oil and remove when they are golden brown and done.
Potato Cheese Rolls
Ingredients:
Potatoes
2 tbsp Glutinous Rice Flour
1 tbsp Sugar
Milk
Shredded Cheese
Eggs
Breadcrumbs
Recipe:
1. Slice potatoes and steam
2. Mash into a bowl
3. Add rice flour, sugar, and milk
4. Knead into a ball
5. Create patties
6. Add cheese into patties and roll
7. Cover with egg batter, then breadcrumbs
8. Fry for 4 minutes in oil
9. Done!
Cheddar Cheese Crackers
Ingredients:
1 cup Flour
1/4 cup Cheddar Cheese
1 Egg
1 tbsp DanO's Cheesoning Seasoning
Cold Water
Recipe:
1. Into a bowl, add flour, cheese and cheese seasoning
2. Mix
3. Mix while adding cold water
4. Set dough on parchment paper and roll the dough out
5. Once thin, sprinkle more seasoning and roll again
6. Cut into desired shapes
7. Place into oven at 325 degrees for 20-30 minutes or until crisp
8. Done
Carrot Muffin
an altered recipe from Preppy Kitchen submitted by Omar Madrill
11th grade
Ingredients:
2 cups all-purpose flour (240g)
1½ teaspoons baking powder
½ teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice(optional)
¾ teaspoon salt
¾ cup granulated sugar (150g)
¼ cup brown sugar(50)
¾ cup vegetable oil (180ml)
3 large eggs
1 teaspoon vanilla extract
¼ cup whole milk
2 cups grated carrots (210g)
½ cup chopped walnuts (60g)(optional)
½ cup raisins (90g)(optional)
About ¼ cup brown sugar to sprinkle on top(optional)
Recipe:
1. Preheat the oven to 375°F. Line a muffin pan with 12 paper liners.
2. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, ginger(if using powdered ginger), nutmeg and salt and whisk together.
3. In another large bowl, combine the sugars, oil, eggs, vanilla, and milk and whisk well(if you are using freshly ground ginger add it here).
4. Add the dry ingredients to the wet ingredients. Stir together until just combined, making sure to scrape the sides and bottom of the bowl. Fold the carrots, walnuts, and raisins into the batter.
5. Divide the batter among the paper liners (they will be almost full). Sprinkle the tops with more sugar, if you like.
6. Bake for 18 to 22 minutes, or until the tops are springy and a toothpick comes out with a few crumbs. Let cool for 5 minutes in the pan, then transfer to a cooling rack to cool completely
Pepper Poppers
To start, you'll need:
- 1 bell pepper
- Softened cream cheese, 8 oz.
- 1 packet of ranch dip mix
Step 1: Preheat your air fryer to about 390° F.
Step 2: Slice the bell pepper into quarters and eliminate the stem, membrane, and seeds.
Step 3: Cut those quarters into half lengthwise.
Step 4: Mix the ranch dip mix and cream cheese together in a bowl.
Step 5: Once the ingredients are properly mixed, use a spoon to spread it onto each bell pepper slice. About 2 teaspoons per slice will do.
Step 6: Place the slices in the basket of the air fryer and allow it to cook until the filling begins to turn brown. Begin checking on your poppers after 8 minutes have passed since you first inserted them.
Step 7: Enjoy!
Chia Seed Pudding
Ingredients:
Cheese Balls
(All instructions and ingredients should be read before starting)
Ingredients:
1 cup of milk
⅔ cup of flour
Mozzarella cheese
Recipe
Step 1: Add 1 cup of milk into pan to a boil
Step 2: Add in ⅔ cup of flour
Step 3: Turn off heat after adding flour
Step 4: Mix
Step 5: Knead dough for about 2 minutes
Step 6: Cut off and flatten small pieces of the dough
Step 7: Place cubes of mozzarella cheese in the middle then roll into a ball
Step 8: Add oil to a boil and fry balls until golden brown and done
Long French Fries
Ingredients:
Potatoes
1 tsp Salt
1 tsp Ppper
2 tsp Cornstarch
Oil
Recipe:
1. Peel potatoes
2. Cut into thin slices
3. Steam potatoes
4. Mash potatoes and add salt, pepper, cornstarch
5. Mix
6. Get an empty plastic water bottle and fill it with potatoes
7. Add oil into a frying pan and heat pan
8. Squeeze mashed potatoes into oil and deey fry until golden brown
9. Done
Chickpeas Snack
Ingredients:
Can of Garnbanzo Beans
Olive Oil
DanO's Spicy Seasoning
Recipe:
1. Drain and rinse 1 can of chickpeas
2. Dry with paper towels
3. Roll another paper towel on top to remove skin
4. Once dried, add in a bowl with olive oil
5. Mix with seasoning
6. Place into an air fryer at 380 degrees for 12-14 minutes, shaking halfway through
7. Done
Muffin Top Cookies
an original recipe
submitted by Omar Madrill
11th grade
Ingredients:
Muffin Top Cookies
2 and 1/2 cups (313g) all-purpose flour
1 and 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
1/4 cup (50g) packed light or dark brown sugar
1 large egg, at room temperature
1 and 1/2 teaspoons pure vanilla extract
2 teaspoons lemon zest
2 Tablespoons (30ml) fresh lemon juice
1/4 cup (60ml) milk
2 cups (280g) fresh or frozen blueberries
Streusel:
1/4 all-purpose flour (30g)
1/4 cup granulated sugar (50g)
pinch of salt
2 Tbsp cold butter diced
Recipe:
For the Streusel:
1.In a small bowl, whisk together flour, sugar, and salt. Add the butter and cut it in with fork or your fingers until the mixture is very crumbly. Set aside in the refrigerator.
For the cookies:
1.Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
2.With a hand or stand mixer fitted with a paddle, beat the butter, granulated sugar, and brown sugar together on high speed until creamy, about 2 minutes.
(Scrape down the sides and up the bottom of the bowl as needed.)
3.With the mixer running on low speed, add the egg, vanilla extract, lemon zest, and lemon juice. Beat on medium-high speed until combined. (Scrape down the sides and up the bottom of the bowl as needed.)
With the mixer running on low speed, slowly add the dry ingredients and milk. Beat everything just until incorporated. Do not overmix. (Dough may be thick and sticky.)
With a spoon or silicone spatula, carefully fold blueberries into cookie dough.
4.Cover dough tightly with plastic wrap and chill in the refrigerator for 30-45 minutes.
5.Preheat the oven to 350°F and Line two large baking sheets with parchment paper.
6.Remove cookie dough from the refrigerator. Scoop cookie dough, about 1.5 Tablespoons each and place 3 inches apart on the baking sheets and sprinkle with streusel.
7.Bake for 15-16 minutes
Remove from the oven and allow cookies to cool slightly before transferring to a wire rack to cool completely.
Luscious Slush Punch
To start, you'll need:
- Water, 6 cups
- White sugar, 2 1/2 cup
- 2 packages of strawberry Jell-O mix, 3 oz.
- 1 can pineapple juice, 46 fl. oz.
- Lemon juice, 2/3 cup
- Orange juice, 1 qt.
- 2 bottles of lemon-lime flavored beverage, 2 L.
Step 1: Add Jell-O mix, water, and sugar to a saucepan and boil for 3 minutes.
Step 2: Stir in the orange juice, pineapple juice, and lemon juice.
Step 3: Separate mixture into 2 containers and freeze.
Step 4: Transfer to 2 punch bowls.
Step 5: Add one bottle of lemon-lime flavored beverage to each punch bowl.
Step 6: Stir until slushy.
Step 7: Enjoy!
Skillet Cookie
a recipe from
1 cup of any milk of your choice
¼ cup of chia seeds
1 tablespoon of agave nectar
1 teaspoon of vanilla extract
Fruits or granola for toppings (optional)
Instructions for cooking:
- In a bowl combine milk, chia seeds, agave syrup, and vanilla (mix until combine)
- Cover with plastic wrap and refrigerate overnight
- Serve the next morning with toppings of your choice
Ingredients:
2 cups and 2 Tablespoons all-purpose flour
1/2 teaspoons of baking soda
1/2 teaspoons of salt
12 tablespoons of butter (melted and cooled until warm)
1 cup of light brown sugar
1/2 cup of granulated sugar
1 large egg & 1 egg yolk egg
2 teaspoons of vanilla extract
1 1/2 cups of semi-sweet chocolate chips (or milk chocolate)
Recipe:
Instructions for mixing:
- Add brown sugar and granulated sugar to a large mixing bowl, then add the melted butter (mix until combined)
- Add in eggs, egg yolk, amd vanilla (mix until combined)
- In a separate bowl mix in flour, and baking soda
- Now stir together wet and dry ingredients with a spatula, when both ingredients are combined add in dark chocolate chips
Instructions for cooking:
- Press cookie dough into a cast iron skillet or sn oven safe pan
- Bake at 325 degrees fahrenheit for 28-35 minutes, continue to check on the cookie, don’t over bake
- When done cooking, rest the cookie for 20 minutes
- Serve when done cooling