Community Cookbook

Submitted By: Rush Family, Lower School

||We started making these when Benjamin was a toddler and they've been a favorite snack ever since.  They're easy (no bake/cook) enough that Benjamin and Caroline can make them now all by themselves!||

Cookie Balls
2 cups oats (not instant)
1 cup peanut butter
1 cup flaxseed
1 cup chocolate chips
2/3 cup honey
2 teaspoons vanilla

Instructions:
Mix together.  Chill in fridge for about 30 minutes to make it easier to roll into balls.  You're done!

Submitted by: Rush Family, Lower School

||Our family loves breakfast so much we often have it for dinner.  I found this recipe while we have been on quarantine.  It is easy and delicious!||

Filling and Assembly

• 1 cup flour
• 4 eggs
• 1 cup milk
• 1/2 tsp salt
• 2 tbsp melted butter
• 1/2 tsp vanilla extract
• 1 tsp sugar
• 2 tbsp butter cold or softened

Instructions:

1. Preheat oven to 450 2. Add first 7 ingredients into a small blender and blend until combined, about 15-30 seconds. If you do not have a blender, just mix with a whisk until well combined, 1-2 minutes. Let the batter rest for 20 minutes. 3. Heat a large cast iron skillet on medium heat and then add the other 2 tablespoons butter, once melted and spread throughout the skillet, pour in the batter. 4. Immediately place the skillet into the oven and let that baby cook for 16-18 minutes. 5. The pancake will climb up the outsides of the pan. 6. Remove from oven, smear with more butter then sprinkle powdered sugar and drizzle maple syrup over the pancake. 7. Top with additional berries or sliced bananas in the center if desired. 8. Cut into slices and serve warm!

 

Submitted by: Natalie T.

Crust Ingredients:
1½ tsp kosher salt
1 tsp sugar
2 cups all-purpose flour, plus more for surface
5 tsp chilled unsalted butter, cut into pieces
3 tbsp chilled lard or vegetable shortening

Filling and Assembly
8 oz thick-cut smoked bacon, cut into ½-inch pieces 3 large shallots, thinly sliced
3 tbsp lard or unsalted butter
2 sprigs thyme
1 bay leaf
3½ cups half-and-half
8 large eggs, room temperature
2 teaspoons kosher salt
¼ teaspoon cayenne pepper
Pinch of freshly ground nutmeg
2 ounces Gruyère, finely grated

Crust
Pulse salt, sugar, and 2 cups flour in a food processor until combined. Add butter and lard and pulse until mixture resembles coarse meal with a few pieces of butter and lard visible, about fifteen 1-second pulses. With motor running, drizzle in 6–7 Tbsp. ice water and pulse until dough is still crumbly but just holds together when squeezed.

Turn out dough onto a work surface. Knead 1–2 times, pressing to incorporate any shaggy pieces. Press into a 6"-wide disk. Wrap with plastic wrap and chill at least 1 hour.

Place rack in lowest position of oven; preheat to 375°. Roll out dough on a lightly floured work surface to a 14" round. Transfer to pie dish. Pick up edges and allow dough to slump down into dish, letting excess dough hang over dish. Trim, leaving about a 1" overhang. Fold overhang under; pinch and crimp. Chill 30 minutes.

Line dough with parchment paper or foil, leaving some overhang. Fill with pie weights or dried beans. Bake until crust is dry around the edges and just beginning to brown, 25–35 minutes. Carefully remove parchment and weights and reduce oven temperature to 350°. Bake until crust is set and beginning to brown in the center, 15–20 minutes. Transfer to a wire rack and let cool.

Do Ahead: Dough can be made 3 days ahead; keep chilled, or freeze up to 2 months.

Submitted by: The Chrisfield Family,  Upper School

From: Maangchi, New York Times describes her as "YouTube's Korean Julia Child."

|| Bulgogi, translated as "fire meat," is one of the most popular Korean dishes. It is known for its sweet and savory marinade. When I was growing up, this dish was at every big family gathering , even alongside the turkey at Thanksgiving! It is a must have during a Korean BBQ. ||

Ingredients
1 pound of beef tenderloin, sliced thinly into pieces ½ inch x 2 inches and ⅛ inch thick

Marinade (for 1 pound of beef):

• ½ cup of crushed pear
• ¼ cup onion purée
• 4 cloves of minced garlic
• 1 teaspoon minced ginger
• 1 chopped green onion
• 2 tbs soy sauce

   

• 2 tbs brown sugar (or 1 tbs of brown sugar and 1½ tbs rice syrup)
• a pinch of ground black pepper
• 1 tbs toasted toasted sesame oil
• several thin slices of carrot
• Directions

Instructions

Mix all the marinade ingredients in a bowl.
Add the sliced beef and mix well.
You can grill, pan-fry, or BBQ right after marinating, but it’s best to keep it in the fridge and let it marinate for at least 30 minutes, or overnight for a tougher cut of beef. Serve with ssamjang.

(*Notes* I use only 2 tsp of sugar and double the soy sauce. Asian pear and fresh ginger are high recommended. Ssamjang is a dipping sauce made of Korean miso and/or hot pepper paste. Take a lettuce leaf, put a dab of dipping sauce, a small ball of rice, a piece of bulgogi, and a small piece of Kimchee and eat together in a wrap.)

 

 

Submitted By:  Carl Isler & Kimberly Raines Isler, Lower School

Family Recipe

|| With deep Maryland roots, the summer for us is synonymous with blue crabs. Crab cakes make a wonderful main dish served with broccoli and mashed potatoes.  If shaped smaller, mini crab cakes are an awesome finger food. With this recipe, you can be confident that you ALWAYS have a quick crowd-pleasing  meal in your back pocket. Maryland crab cakes get the stamp of approval from locals and out-of-towners alike! ||

Ingredients:
1 Tablespoon Old Bay Seasoning 
1 Tablespoon Yellow Mustard
½ Cup Mayonnaise
1 Egg
1 Tablespoon Parsley
¼ Teaspoon Cayenne Pepper
12 oz. container of lump crab meat 

Directions:
Pick through the crab meat for shells  and set aside.  In a medium bowl, mix mayonnaise, mustard, egg, parsley, Old Bay and cayenne pepper  together until well blended.  Fold the crab meat into the bowl and mix together slowly and carefully. If over-mixed, the lump crab meat will break apart. Refrigerate for up to 30 minutes to ensure the crab cake mixture is  cold before you shape it into individual cakes. Preheat oven to Broil. Form crab cake mixture into individual baseball sized cakes. Place the crab cakes on a greased baking sheet and broil on high for 15-20 minutes, until golden brown. Yield 4 - 6 crab cakes. Enjoy!

 

Submitted By: Middle School Baking Elective

Ingredients:

Caramel:
¼ cup of butter
½ cup of packed brown sugar
⅛ cup of milk

Fudge:
1 tbsp margarine
1 (14 oz) can of sweetened condensed milk 
3 tbsp butter (cut into small pieces)
1 tsp vanilla extract
16 oz. chocolate chips

Instructions:
We’ll make the caramel sauce first so it will have time to thicken and cool. In your small saucepan, add butter, brown sugar, and ⅛ cup of milk. Place the saucepan on the burner, and turn stove top heat on low. Bring the ingredients to a gentle boil. Use a heat safe spoon to stir ingredients to combine. Cook until thickened (about 2 minutes). Turn off stove, and remove the saucepan from the stove. Place the saucepan on a cool burner or trivette.  Add ½ tsp vanilla extract and stir.Let the sauce sit to cool while you make the fudge

Add condensed milk and vanilla extract to a glass bowl. Stir to combine. Set the glass bowl on top of the medium saucepan on the stove, reduce heat to low, and add in the chocolate chips.. After the chocolate has started melting, add  butter to the bowl. Stir continuously until chocolate chips have melted and the mixture is smooth. Turn off the heat, and use a towel or baking mit to careful remove the glass bowl from the heat (it will be hot!).  Using a spatula, scrape the chocolate mixture into the prepared baking dish and smooth out the top.

After the caramel has thickened, stir the caramel sauce and drizzle the caramel sauce over the fudge. Grind some coarse salt over the top of the caramel, and cover and refrigerate for at least 2 hours until firm.

Remove the fudge by pulling out the parchment paper. Remove the parchment paper and place the fudge on the cutting board. Cut the fudge into 1 inch pieces. Store refrigerated in an airtight container.
 

Submitted By: Middle School Baking Elective
From The Joy of Cooking, 1997

 Ingredients:
1 cup + 2 tbsp all-purpose flour
½ tsp baking soda
1 stick unsalted butter
½ cup sugar
½ cup packed light brown sugar 
1 large egg
¼ salt
1 ½ tsp vanilla extract
1 cup semisweet chocolate chips

Supplies
2 mixing bowls 
1 ½ cup measuring cups - need 1 cup, and ½ cup
Measuring spoons - need 1 tbsp, 1 tsp, ½ tsp, ¼ tsp
2 sturdy metal forks for mixing
2 Cookie trays
Parchment paper

Instructions:
Preheat the oven to 375 degrees, and position the baking rack in the center. Line two cookie trays with parchment paper. 

In a mixing bowl, combine flour and baking soda with a mixing fork. 
Set aside. In a microwave safe bowl, place the stick of butter and microwave (covered) for about 45 seconds to soften. Add sugars to the butter. Use your other fork to mix the butter and sugars together until well-blended and fluffy To the butter/sugar mixture add egg, salt, and vanilla. Mix well with your fork until combined. Add the flour mixture to the butter mixture until well-blended and smooth. Stir in 1 cup chocolate chips. Drop the dough in heaping tbsp onto the cookie sheets, spacing about 2 inches apart. 

Bake one sheet of cookies at a time, until the cookies are just slightly colored on the top with brown at the edges (about 8-10 minutes).Remove sheet from oven and allow cookies to firm slightly and cool before serving.

Submitted By: Middle School Baking Elective | From Sally Baking Addiction

Ingredients:
2 cups 1 tbsp flour
1 cup 2 tbsp granulated sugar
1 tsp salt
10 tbsp unsalted butter
1 tsp baking powder
½ tsp baking soda
¾ cup buttermilk* (can be made by adding regular milk or almond mil to 2 teaspoons white vinegar or lemon juice and letting it rest for 5 minutes)
1 large egg, at room temperature
2 tsp pure vanilla extract
⅔ cup packed brown sugar
2 tsp ground cinnamon

Steps:
[* Homemade buttermilk:  If needed, make homemade buttermilk:  measure 2 teaspoons of white vinegar or lemon juice in a measuring cup.  Then, add enough milk (1%, 2%, or whole) to the same measuring cup until it reaches 3/4 cup. Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in your recipe]

Preheat oven to 350 degrees. Place an egg in a bowl of warm water and let sit for 5-10 minutes so it becomes room temperature. Take a small piece of saran wrap or sandwich bag and dip into margarine tub to gather a bit. Grease your baking pan with the margarine. Sprinkle the bottom of the greased baking pan with 1 Tablespoon of flour and tap out the excess.

In a large mixing bowl, whisk together until combined flour, granulated sugar, and salt. Cut up the butter into small pieces and add cut up butter to the flour mixture. Mix with a fork until the mixture resembles coarse crumbs. Set aside 1 cup of the butter/flour mixture in your medium mixing bowl. To the remaining butter/flour mixture in your large mixing bowl, mix in baking powder and baking soda. Add the buttermilk, egg and pure vanilla extract. Mix everything together until the batter is smooth and fluffy (you may want to use a stand mixer). Spoon the batter into the baking pan.

To the reserved flour mixture that you set aside earlier in the medium mixing bowl, add brown sugar and cinnamon. Toss with a fork until well blended. Sprinkle the crumbs over the batter, pressing lightly so they stick. Bake the cake until the center is firm and a toothpick inserted in the center comes out clean – about 50 minutes.
 

Submitted By: Middle School Baking Elective

Ingredients
1/2 cup + 2 tbsp  salted butter, melted
1 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1/2 cup melted chocolate chips
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp salt
1 cup chocolate chips

Instructions:
Preheat oven to 350 degrees F. Line a 9x9 pan with parchment paper (or grease your pan with butter or margarine or cooking spray).

Place 1 stick plus 2 tablespoons salted butter in a microwave safe bowl and cover. Microwave for about 45 seconds until butter is melted. Pour melted butter into a large mixing bowl. Add 1 cup of sugar and whisk by hand until smooth, 30 seconds. Add in 2 eggs. Add in 2 teaspoons vanilla extract. Whisk 1 minute. Measure ½ cup chocolate chips into a microwave safe bowl. Microwave for 30 seconds and then stir. Repeat for another 30 seconds and stir. Add melted chocolate to the butter/sugar mixture and whisk until combined and smooth. Add in ¾ cup flour.
Add ¼ cup cocoa powder. Add ½ teaspoon of salt. Use a rubber spatula to stir ingredients until just combined. Stir in 1 cup of whole chocolate chips. Pour batter into the prepared pan and smooth out.
Bake in the preheated oven for 30 minutes. (Note: you may need to add 5 extra minutes if you are using a glass pan). Let cool in pan 30 minutes before slicing.
 

Submitted By: Middle School Baking Elective

Ingredients for Cake
●    1 cup granulated sugar
●    ½ cup butter
●    2 eggs
●    2 teaspoons vanilla extract
●    1 ½ cups flour
●    1 ¾ teaspoons baking powder
●    ½ cup milk

Ingredients for Icing
●    ½ cup butter, softened
●    1 ½ teaspoons vanilla extract
●    2 cups confectioners’ sugar, sifted
●    2 tablespoons milk
●    Optional: 3 drops of food coloring, if desired

White Cake and Buttercream Icing Steps:
Preheat oven to 350 degrees F. Grease and flour a 9x9 inch pan or line a muffin pan with paper or foil liners. Cut up ½ cup (1 stick) of butter and place in a medium microwave safe bowl. Microwave about 30 seconds to soften ** Pause here and follow instructions (to the right) for softening your butter for your icing. Add 1 cup granulated sugar. Cream together the sugar and butter using a whisk or fork. Beat in 2 eggs, one at a time.Stir in 2 teaspoons of vanilla extract.. In a separate mixing bowl, add 1 ½ cups flour. Add 1 ¾ teaspoons baking powder to the flour and stir with a fork to combine. Add the flour mixture to the creamed mixture and mix well with a fork. Add ½ cup milk and stir until the batter is smooth. Pour the batter into the prepared pan or spoon into the cupcake liners. Bake 30-35 minutes for cake, 20-25 minutes for cupcakes. Allow to cool completely before icing

Instructions for softening the butter:
Pour 2 cups of water into a microwave-safe cup or bowl. Microwave the water for 2 – 3 minutes until boiling. Cut up your stick of butter into small pieces and place in a heat proof bowl or plate. Place butter in the microwave, and remove the water (careful -it will be hot!). Close the microwave to trap hot air inside. Let your butter sit in the hot microwave. It will soften in 10 minutes. While butter is sitting in the microwave, return to step 5 of making your cake
 

Submitted By: Middle School Baking Elective

Ingredients:
● 2/3 cup butter
● 1 1/3 cup granulated sugar
● 2 eggs
● 2 overripe bananas
● 2 ¾ cups flour
● ½ tsp salt
● 1 tsp baking powder
● 1 tsp baking soda
● ½ cup sour cream (greek yogurt may be substituted)
● Optional - chocolate chips
● Alternate option - pinch of cinnamon, handful of chopped nuts

Instructions:
Grease 2 loaf pans w/ cooking spray (or you may use lined cupcake tins) Slice 2/3 cup butter (i.e., 10 2/3 tbs) using your knife and cutting board. Place butter in a glass bowl, and microwave covered for about 30 seconds. Mix in 1 1/3 cup white sugar.Mix in 2 eggs. Mash in 2 overripe bananas. Set bowl with wt ingredients aside. In a large mixing bowl, add 2 ¾ cups flour. Add ½ tsp salt to the flour. Add 1 tsp baking powder. Add 1 tsp baking soda. Stir all dry ingredients together. Combine the dry ingredients into the wet. Mix in ½ cup sour cream. If desired, add chocolate chips (or nuts and cinnamon). Divide batter evenly between the two loaf pans (or spoon about ⅓ of the way full in muffin liners). Bake at 350 degrees for 40-45 minutes (about 20 minutes for muffins). Cool and enjoy!

Submitted by: Charlotte S.,  Middle School Student
Recipe credit: John Kanell from Preppy Kitchen

||This molten chocolate lava cake is the ultimate dessert. An easy to make and decadent treat for all chocolate lovers!||

Ingredients:
1/2 cup butter unsalted
6 oz bittersweet chocolate
2 eggs
2 egg yolks
1/4 cup sugar
1 pinch salt
2 tbsp flour

Instructions:
Preheat the oven to 450F. Butter and flour your ramekins. Melt the butter with the chocolate on low heat in a double boiler or in the microwave. Whisk until smooth.
In a medium bowl, beat the eggs with the egg yolks, sugar and salt until thickened and pale. An electric mixer will work best. Fold the chocolate mixture and flour into the egg mixture. Pour the batter into the ramekins and bake at 450 for 6-8 minutes, it really depends on your oven.
Let the cakes cool in the ramekins for a minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. 
Sift powdered sugar on top and garnish with berries if desired. 
Serve immediately.

Notes:
The bake time will change based on the size of your ramekins and your oven's idiosyncrasies so it's a good idea to do a test batch before you serve these at a dinner party.
Try adding a flavor you enjoy like orange zest, raspberry reduction or a hit of caramel.
 

Submitted by: Natalie T.
 

Ingredients
4 medium tart cooking apples, sliced (4 cups) ¾ cup packed brown sugar
½ cup all-purpose flour
½ cup quick-cooking or old-fashioned oats ⅓ cup butter, softened
¾ teaspoon ground cinnamon
¾ teaspoon ground nutmeg
Cream or Ice cream, if desired 

Instructions:

•  Heat oven to 375°F. Grease bottom and sides of 8-inch square pan with shortening.
•  Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.
• Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.
   

Submitted by: Rush Family,  Lower School

|| Benjamin first made this cake with his Nanny, and it is a favorite of his. ||

Ingredients:

3 eggs
1 cup oil*
2 cups sugar
2 cups grated zucchini
1 tablespoon vanilla

1 teaspoon baking soda
1/4 teaspoon salt
2 cups flour
1/4 teaspoon baking powder
3 tsp cinnamon
1/2 cup crushed pineapple
1/2 cup chopped nuts (optional)

Instructions:

Beat eggs until fluffy.  Mix them together with oil, sugar, zucchini and vanilla.  Set aside.  Mix together baking soda, salt, flour, baking powder, cinnamon. Combine everything together.  Add crushed pineapple and optional nuts.  Pour into a bundt pan that has been greased and floured.  Bake at 350 for 45-50 minutes.  

*Substitute 1/2 cup applesauce for 1/2 cup oil.