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2012 Children's House Favorite Family Recipes

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2012 Children's House Favorite Family Recipes - Page Text Content

S: 2016 Children's House Favorite Family Recipes

FC: What's Cookin' | 2016 Children's House Favorite Family Recipes

1: For the Teachers of Children's House - who passionately nurture and inspire each of our children's creativity, intellect and passion each day and For our Children who participate with unwaivering excitement, delight and enormous appetites for the experience called Learning November 2012

2: TABLE OF CONTENTS From the Kitchen of: | Page: | BREAKFAST Brown Sugar & Raisin Oatmeal Homemade Granola Favorite Breakfast Smoothie Buttermilk Pancakes Bui's Buttermilk Pancakes French Toast - Rosenberry Style Fluffy French Toast Zucchini Chocolate Muffins Preserved Banana Bars APPETIZERS Fig & Toasted Almond Brie BREADS Sonntags-Zopf (Sunday Bread) Chapati or Roti Aunt Holly's Banana Bread Easiest Banana Bread Pumpkin Bread SALAD Cranberry Salad | Peyton S. Kate R. Ryan C. Clare C. Sophie B. Tyler R. Aria S. Elizabeth D. Sienna G. Colby M. Giulia C. Vedaant B. Joseph H. Gavin S. Rosie M. Caitlyn Z. | 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16

3: 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 | TABLE OF CONTENTS From the Kitchen of: | Page: | Nayan G. Fiona Y. J.P. Malone Evan C. Isaac G. Valo L. Lucas M. Austin S. Olivia M. Minahil K. Alicia C. Carina F. Justin T. Aiden M. Sebastian W. Spencer W. Spencer W. Cormac B. Charlie T. | 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 | MAIN DISHES Dal Stir-Fried Udon Noodles Baked Cajun Salmon Lots of Beans Chili Spaghetti alla Carbonara Favorite Mac n' Cheese Yummy Macaroni & Cheese Easy Meatloaf Chicken Nuggets Spicy Chicken with Potatoes Arroz con Leche DESSERTS Fun & Easy Box Cake Easy Banana Cake S'mores Bars Texas Dewberry Cobbler Vegan Chocolate Cake Sugar Cookies Homemade Chocolate Truffles Old-Fashioned Apple Pie | 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 | 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35

4: Ingredients: 3/4 cup old-fashioned oats 1 1/2 cups water 1/2 tablespoon brown sugar 1/4 cup raisins 2 tablespoons milk | Directions: Combine all of the ingredients in a medium sized bowl. Microwave for 3 minutes. Keep in the microwave to cool for at least 2 minutes. Add the milk to help cool the oatmeal. Scoop into two bowls and enjoy! | Brown Sugar & Raisin Oatmeal | From the Kitchen of: Peyton S. | 1

5: Homemade Granola | Ingredients: 3 cups rolled oats 1 cup slivered almonds 1 cup cashews 3/4 cup shredded sweet coconut 1/4 cup plus 2 tablespoons dark brown sugar 1/4 cup plus 2 tablespoons maple syrup 1/4 cup vegetable oil 3/4 teaspoon salt 1 cup raisins | Directions: Preheat oven to 250 degrees F. In a large bowl, combine the oats, nuts, coconut, and brown sugar. In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color. Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed. | From the Kitchen of: Ryan R. | 2

6: Ingredients: 1 banana 1 cup orange juice 1/2 cup plain yogurt 5 strawberries ice cubes | Directions: Place all ingredients in a blender and blend until smooth. Enjoy! | Favorite Breakfast Smoothie | From the Kitchen of: Ryan C. | 3

7: Buttermilk Pancakes | Ingredients: Dry: 1 1/2 cups flour 1 tsp salt 2 tsp sugar 1 tsp baking powder 1/2 tsp baking soda | Directions: Mix the dry ingredients together. Mix the wet ingredients together. Combine the wet and dry ingredients together and mix until it is a little lumpy—no more. Heat pan to a low medium. Put a small amount of oil in the pan and spread with a spatula. Use a measuring cup to scoop the batter into the pan. When bubbles on top of the pancake pop, turn it. When the other side is golden brown, take the pancake out. Serve hot with butter and maple syrup. Yum! | Wet: 1 3/4 cups buttermilk 1 egg 1/4 tsp vanilla 1 Tbsp oil | From the Kitchen of: Clare C. | 4

8: Bui's Buttermilk Pancakes | Ingredients: Whisk together in a large bowl: 1 1/2 cups all-purpose flour 3 tablespoons sugar 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon baking soda Then add: 3 tablespoons unsalted butter, melted—breaking up clumps with your hands | Directions: Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined. Spoon 1/3 cup batter onto the preheated griddle for each pancake, nudging the batter into rounds. Cook until the top of each pancake is speckled with bubbles and some bubbles have popped open, then turn and cook until the underside is lightly browned. Serve immediately or keep warm in a 200 degree oven while you finish cooking the rest. | Whisk together in another bowl: 1 1/2 cups buttermilk (or substitute milk and juice of half a lemon) 2 large eggs 1/2 teaspoon vanilla | From the Kitchen of: Sophie B. | 5

9: Ingredients: 4 Eggs Milk Cinnamon Sourdough Bread (or other bread of your choice) Vanilla Extract | Directions: Crack eggs into a bowl/pie pan/liquid holding device, add in enough milk to equal amounts of egg. Splash in (or pour in if you are dad) some vanilla extract. Combine. We use a griddle, so preheat griddle or frying pan on the stove. Put bread into egg mixture, flip over to coat both sides, have your AM Plus kid on a stool next to you sprinkle some cinnamon onto the bread, place on the griddle. Cook until golden brown and then with the help of your AM Plus kids, flip the bread until the other side is also brown. About 2-3 min per side. Move completed French Toast from the griddle to a plate. Again, with the willing help of your able bodied AM Plus kid, butter the toast and sprinkle a little powdered sugar on top. Eat immediately. | French Toast - Rosenberry Style | From the Kitchen of: Tyler R. | 6

10: Fluffy French Toast | Ingredients: 4 thick slices of bread 1 tablespoon all-purpose flour 1/3 cup of milk 1 pinch of salt 1 egg | Directions: Add flour into a large mixing bowl. Slowly whisk in milk, followed by the salt, egg, cinnamon, vanilla extract, and sugar until smooth. Heat a lightly oiled frying pan over medium heat. Soak slices of bread in the mixture until saturated. Cook the bread on each side until golden brown. | 1/8 teaspoon ground cinnamon 1/4 teaspoon vanilla extract 1 teaspoon sugar | Aria S. | From the Kitchen of: | 7 | 7

11: Zucchini Chocolate Muffins | Ingredients: 1 1/2 c. shredded zucchini 1/2 tsp salt 2 c. all-purpose flour 1 tsp. baking soda 1 Tbsp. baking powder 2 tsp. cinnamon 1/2 tsp. ground cloves 1/4 c. cocoa | Directions: Heat oven to 375F. Shred the zucchini; place in a small bowl and sprinkle with teaspoon salt. Set aside. In a large bowl, sift together the flour, baking soda, baking powder, cinnamon, and cloves. Stir in the cocoa. Toast the pecans in the oven for 4 minutes. Stir the nuts and chocolate chips into the flour mixture. In a medium bowl, mix together the corn oil, vanilla extract, eggs, sugar, and buttermilk. Add the buttermilk mixture to the flour mixture and mix well. Stir in the zucchini. Fill greased muffin tins. Bake for 20 minutes. Makes 18 muffins. | 1 c. coarsely chopped pecans 1 c. semi-sweet chocolate chips 1/3 c. corn oil 2 tsp. vanilla extract 3 eggs, beaten 1 c. granulated sugar 1/2 c. buttermilk | From the Kitchen of: Elizabeth D. | 8 | 8

12: Preserved Banana Bars | Ingredients: 1/2 c. butter (1 stick), softened 1 c. brown sugar, packed 10 oz. apricot preserves (jelly or jam work, too) 2 eggs, beaten 1 tsp. vanilla | Directions: Preheat oven to 350F. Grease and flour a 13"x9" pan. Cream together butter and brown sugar. Add preserves, eggs, and vanilla. In a separate bowl, combine the dry ingredients; add to the creamed mixture. Add the mashed bananas; stir well. If desired, add the nuts last and stir well. Pour into pan. Bake for 35-40 minutes, until a toothpick comes out clean. Cool, cut into bars and enjoy! They will last several days if you don't eat them all first! Note: If you have two ripe bananas, and don't have time to make the bars, you can freeze them. After they're defrosted, they look really ugly, and are quite mushy, but are fine once you drain any extra water and cook them. | 1 3/4 c. all-purpose flour 1/2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 1 c. ripe bananas, mashed (2 med) 1/2 c. nuts (optional) | From the Kitchen of: Sienna G. | 9

13: Ingredients: 1/2 cup brown sugar 2 tablespoons water 6 fresh figs, stemmed and quartered 1 (14 ounce) round 4 1/4-inch diameter round Brie cheese 1/2 cup toasted almonds 1/2 teaspoon vanilla extract | Directions: Preheat oven to 325 degrees F (165 C). Heat brown sugar and water in a small saucepan over medium heat until sugar is completely dissolved. Add figs and vanilla, and cook until softened, about 10 minutes. Stir in almonds. Place brie wheel in a baking dish, and pour fig mixture over the top. Bake in the preheated oven for 10 to 15 minutes, or until softened but not melted. Serve with water crackers. | Fig & Toasted Almond Brie | From the Kitchen of: Colby M. | 10

14: Sonntags-Zopf (Sunday Bread) | Ingredients: 500 g flour half a cube of yeast (Andronico’s) 1 tablespoon of sugar 100 g butter | Directions: Sieve the flour into a bowl, mix it with the salt, and make a hollow in the center. Dissolve yeast in cold milk, add the sugar. Put the mix in the hole and cover it a little with flour. Let the butter melt slowly in a pan. Take the pan from the heat and add the milk and cream. Add the milk –butter mix to the flour. Knead it by hand until you have a smooth dough. Test: Make a little cut with a knife and check if you see small airholes in the dough. Cover it with a wet cloth and leave it to rest for at least one hour in a warm place to let the dough rise. Each zopf is made up of two strands. To make the loaf, lay one strand horizontally on the work surface, and place another vertically across the middle. Take the right end of the horizontal roll and lay it leftwards across the top one, and take the left end and lay it rightwards. Then take the two ends of the vertical roll and do the same, bringing the upper end downwards and the lower end upwards. Continue alternately until the braid is complete, then press the ends together. Alternatively, twist the strands together from the top, like a rope, then bend the twisted dough in half and twist the ends round each other again. Never mind if it doesn’t come out quite right. It should taste just as good! Paint the loaf with the egg yolk mixed with cream. Bake for about 40 minutes at 200-220C (370-380 F), turning heat up towards the end in order to brown the bread. | 5 dl milk 1 dl cream 1 tablespoon of salt 1 yolk of an egg 1 teaspoon cream | From the Kitchen of: Giulia C. | 11

15: Chapati or Roti | Ingredients: 2 cups Atta (whole wheat flour) 1/2 cup water 2 teaspoonfuls oil 2 teaspoonfuls of ghee (clarified butter) | Directions: Mix the wheat flour, oil and some water. Add the remaining water gradually, kneading to a soft, smooth dough. Cover the dough with wet cloth for about 20 minutes. Knead the dough again for about 3 to 4 minutes. Break the dough in small pieces and make tiny balls, slightly smaller than the size of a lemon. Heat the tawa (flat pan or griddle) on fire. Roll the small balls of dough into fairly thin rounds about 5 to 6 inches in diameter (using a rolling pin). Place the flattened rounds of roti on the hot griddle and reduce the flame. Cook the chapati on moderate heat throughout. Turn over when tiny bubbles appear on the surface. Cook until brown spots are formed on the under (lower) surface. Turn over and press lightly on the sides till the chapatti is puffed or bloated. Remove from hot pan and apply ghee on one side. Serve immediately or keep them wrapped in aluminum foil. Rotis can be used a wrap for vegetables. | From the Kitchen of: Vedaant B. | 12

16: Ingredients: 3 to 4 ripe bananas 1/4 cup melted butter 1 cup sugar 1 1/2 cups flour 1/4 teaspoon salt 1 egg, beaten 1 teaspoon baking soda Chocolate chips (as many as you want!) | Directions: Preheat oven to 350F. Mash the bananas in a bowl. Add all the remaining ingredients and mix well with a wooden spoon. Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes. Slice and serve. | Aunt Holly’s Banana Bread | From the Kitchen of: Joseph H. | 13

17: Easiest Banana Bread | Ingredients: 3 to 4 ripe bananas 1/4 cup melted butter 1/2 cup brown sugar 1/2 granulated sugar 1 1/2 cups flour 1/4 teaspoon salt | Directions: Preheat oven to 350. Mash bananas in a large bowl (perfect for a 4 year old, especially if you have a potato masher). Add all remaining ingredients and mix well with wooden spoon. Bake in buttered and floured loaf pan until a toothpick stuck in the middle comes out clean, about 55 to 60 minutes. For extra deliciousness, sometimes we pour half the batter in the pan, drop a few glops of nutella on top, and cover with the rest of the batter and bake. | One egg, beaten 1 teaspoon baking soda Optional: toasted walnuts, chocolate chips, nutella | From the Kitchen of: Gavin S. | 14

18: Ingredients: 1 (15 ounce) can pumpkin puree 4 eggs 1 cup vegetable oil 2/3 cup water 3 cups white sugar | Directions: Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Add chocolate chips and mix together. Pour into the prepared pans. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. | Pumpkin Bread | 3 1/2 cups all-purpose flour 2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/4 teaspoon ground ginger 1 cup chocolate chips | From the Kitchen of: Rosie M. | 15

19: Holiday Cranberry Salad | Ingredients: 1 (12 ounce) package fresh or frozen cranberries, coarsely chopped 1 (20 ounce) can crushed pineapple, with juice 2 cups white sugar 1/2 pint heavy whipping cream 1 cup chopped walnuts (optional) 2 cups miniature marshmallows | Directions: In a large bowl, stir together the cranberries, pineapple (with juice) and sugar. Let stand for about an hour, to let sugar dissolve, and then pour the mixture into a strainer over a bowl. Let drain, covered, in the refrigerator for at least two hours, or overnight. (Note: The drippings make a wonderful cranberry punch, when mixed with lemon-lime soda!)Before serving, whip the cream until soft peaks form. (You can sweeten the whipped cream with a little sugar, if desired.) In a large bowl, mix together the cranberry mixture, walnuts and marshmallows. Fold in the whipped cream and store in refrigerator until serving. | From the Kitchen of: Caitlyn Z. | 16

20: Dal | Ingredients: 1/4 cup ghee or clarified butter 1 1/2 cups diced onions 2 tablespoons minced garlic 1 tablespoon cumin seeds, toasted and crushed 2 cups of any lentil 2 tablespoons finely minced ginger | Directions: In a large pot, heat the ghee and stir-fry the onions just until wilted, do not brown. Add the garlic, cumin, lentils, ginger, salt, pepper and bay leaf. Saute for 1 to 2 minutes. Add the tomatoes. Add the chicken stock, bring to a boil and then lower to a simmer and cook until lentils are tender, stirring occasionally. Taste and adjust seasoning with cumin, salt and pepper. Hot dal can be served over steamed rice. | 1 tablespoon salt 1 teaspoon ground black pepper 1 bay leaf 3/4 cup diced tomatoes 8 cups chicken stock | From the Kitchen of: Nayan G. | 17

21: Ingredients: 2 bags frozen precooked noodles 3 skinless boneless chicken thighs 1/2 onion 1 carrot 1 cup Mushrooms 1/4 cup green onion Any green vegetable, chopped 2 Tbsp. Japanese dipping sauce (Mentsuyu) 1 Tsp. Soy sauce Mirin (Rice wine seasoning) | Directions: Stir-fry meat until almost cooked. Set aside. Stir-fry onion, carrot, mushrooms, and green vegetable till soft. Add thawed noodles over the vegetables. Add meat back in. Add seasoning. Cover with the lid. Cook until noodles absorb the sauce. Add Mirin for sweetness. Add green onion. | Stir-Fried Udon Noodles | From the Kitchen of Fiona Y. | 18

22: Baked Cajun Salmon | Ingredients: 4 (5 ounces each) salmon fillets Cajun's Choice Blackened Seasoning 2-3 teaspoons olive oil | Directions: To bake, preheat the oven to 400 degrees F. Line flat baking sheet with foil and place salmon fillets on top. Coat tops of fillets with olive oil. Shake seasoning on top of salmon fillets (add as much or as little as you like!). Place baking sheet on middle rack and cook for 15-20 minutes. Serve with wild rice and steamed vegetables. We like Rice-A-Roni Long Grain & Wild Rice with broccoli. | From the Kitchen of: Katie M. | 19

23: "Lots of Beans" Chili | Ingredients: 1 large onion, chopped 2 garlic cloves, minced or pressed 1/2 cup water 1 tablespoon ground cumin 1 tablespoon ground coriander 1 cup salsa (mild or medium) 2 carrots, chopped | Directions: Cook the onions and garlic in the water on high heat in a covered soup pot for 5 minutes. Add cumin and coriander and stir on high heat for 5 minutes. Stir in the salsa and carrots, lower the heat, cover, and simmer for 5 minutes. Stir occasionally. Add the black beans and tomatoes; simmer for 10 minutes. Add salt to taste (optional). | 2 15-ounce cans of black beans, drain and rinse 1 15-ounce cans of kidney beans, drain and rinse 3 cups canned tomatoes with juice (a 28-ounce can) | From the Kitchen of: Nancy C. | 20

24: Ingredients: 2 large eggs at room temperature 1/2 cup freshly grated Parmigiano-Reggiano cheese 1/2 cup freshly grated Pecorino Romano cheese 4 oz. pancetta, cubed | Directions: Whisk the eggs in a small bowl until just combined. Whisk in the cheeses. Set aside. Place the pancetta in a large sauté pan and set over medium heat. Cook, stirring frequently, until the bacon is crisp on the outside and much of the fat has rendered out. 12 to 15 minutes. Meanwhile, bring a large pot of water to boil and add the salt. Cook the spaghetti until al dente. Before draining the pasta, reserve about 1 cup of the cooking water. Drain the pasta and add to the pan with the pancetta. Over medium heat, toss the pasta well, making sure it is piping hot. Remove from heat and stir in the egg mixture quickly, tossing to coat the pasta evenly. Season with plenty of black pepper and toss again. Add a little of the reserved pasta water (start with cup) to thin out to the desired creamy consistency. Divide among heated bowls, top each serving with a few grinds of pepper, and serve immediately. | Spaghetti alla Carbonara | 1 lb. dry spaghetti 1 tbsp. salt Freshly ground pepper | From the Kitchen of: Isaac G. | 21

25: Favorite Mac n’ Cheese | Ingredients: 1 can of Campbell’s cream of mushroom 1 bottle of cheese whiz or Ragu cheese 1/4 teaspoon freshly ground black pepper 1 (10-oz.) block extra sharp Cheddar cheese, shredded 1 (10-oz.) block marble cheese, shredded 1/2 pound of elbow macaroni, cooked | Directions: Cook macaroni to desired softness/hardness. Pour can of cream of mushroom in a corning ware. Pour can of cheese whiz or Ragu cheese in a corning ware. Preheat oven to 400. Whisk in cheese. Whisk in black pepper, shredded cheese until smooth; stir in pasta and mix; top with remaining cheese. Bake at 400 for 20 minutes or until golden and bubbly. | From the Kitchen of: Valo L. | 22

26: Yummy Macaroni & Cheese | Ingredients: Macaroni & Sauce 1/2 lb elbow macaroni 4 TB unsalted butter 3 TB flour 2.5 c whole milk 3 1/4 c grated extra sharp Cheddar 1 tsp salt | Directions: Preheat oven to 400. Cook pasta to al dente and reserve 1/2 cup of cooking water. Drain pasta and put back in pot with reserved cooking water – remove from heat. Make a topping by melting butter and stirring together with panko and cheeses. Set aside. To make sauce – melt butter over medium low heat and stir in flour to make a roux. Stir for 3 minutes then whisk in milk. Bring sauce to a boil whisking constantly, then simmer, whisking occasionally for 3 minutes. Stir in Cheddar cheese and salt until smooth. Remove from heat. Mix pasta with reserved cooking water and sauce. Transfer to a buttered 9x9 baking dish. Sprinkle topping evenly and bake until golden and bubbly, 20-25 minutes. Mmmmmm. | Topping 1.5 TB unsalted butter 3/4 c panko bread crumbs 1/2 c grated extra sharp Cheddar 1/4 c grated Parmigiano-Reggiano | From the Kitchen of: Desiree M. | 23

27: Ingredients: 1 lb. ground beef 2 tbsp. dry onion soup mix (I use Lipton) 5 oz. can evaporated milk 2 tbsp. brown sugar 1/2 tsp. dry or prepared mustard 2 tbsp. ketchup | Directions: Preheat the oven to 350 degrees. Use a 8x4 loaf pan. Combine first 3 ingredients and press into the pan. Combine next 3 ingredients and spoon over meat mixture. Bake 45 minutes. | Easy Meatloaf | From the Kitchen of Austin S. | 24

28: Chicken Nuggets | Ingredients: 2 eggs, lightly beaten 1 pinch of salt 1 pinch of pepper 3-4 boneless, skinless chicken breasts 1 large Ziploc bag full of Corn Tortilla Chips | Directions: In a medium bowl, combing the egg, salt, and pepper. Cut the chicken breasts into 3/4 inch strips. Crush the tortilla chips in the Ziploc bag until they are the same consistency as breadcrumbs and place in another bowl. Spray a cooling rack with cooking spray and place on a baking sheet. Dip the chicken strips (2 or 3 at a time) in the egg mixture and then transfer to the bowl with the chips. Roll chicken pieces around in the crushed chips until fully coated. Place chicken in a single layer on the cooling rack on the baking sheet. Bake in a 400-degree oven for 8-10 minutes or until no longer pink, turning after 5 minutes. Dip in your favorite sauce or try this. Sweet and Sour Apricot Sauce: In a small bowl, combine 1/2 cup apricot preserves, 2 Tablespoons ketchup, 1 Tablespoon rice vinegar, and 1 Tablespoon soy sauce (gluten free if you’re so inclined!) | From the Kitchen of Olivia M. | 25

29: Spicy Chicken with Potatoes | Ingredients: Ground Chicken (or Beef): 1 lb. Onion: 1 medium size (cut into thin slices) Garlic paste: 1 teaspoon Ginger Paste: 1 teaspoon Tomatoes: 2 medium size (chopped) Potatoes: 2 medium size (cut into small pieces) Yogurt: 1/2 cup | Directions: Heat oil and fry onions until golden brown. Add garlic, ginger paste, red chili powder, salt, turmeric powder and chopped tomatoes and cook until aromatic. Add ground chicken (or beef) and yogurt and mix well with spices, cook ground chicken until you see oil separated. Add potatoes and 1/2 cup water, mix well, cover the pot with lid and cook it on medium low flame for almost 1 hour. Garnish with chopped cilantro leaf and green chili and serve with bread (Tortilla, Tandoori Naan, or chapati). | Red chili powder: 1 teaspoon Salt: as per your taste Turmeric powder: 1/2 teaspoon Oil: 4-5 tablespoons For Garnish: Green Chili: 4-5 Cilantro leaf: 4-5 tablespoons (chopped) | From the Kitchen of: Minahil K. | 26

30: Ingredients: 7 cups water 1 cup long grain white rice 1 (4 inch) cinnamon stick 1 (12 ounce) can evaporated milk 1 (14 ounce) can condensed milk | Directions: Put the water, rice, and cinnamon stick in a medium size heavy saucepan set over medium-high heat. Bring to a boil, uncovered and cook until the rice is tender, about 18 min. Strain out the liquid, discard the cinnamon and reserve the rice. Return the rice to the saucepan. Stir in the evaporated milk, condensed milk, and whole milk. Continue cooking over medium high heat until the mixture comes to a boil. Reduce the heat to low and cook, uncovered, stirring constantly, until the mixture is thick, about 20 minutes. Add the raisins (optional) and sugar if is necessary and stir well. Transfer the pudding to a serving bowl. Dust the top of the pudding ground cinnamon and serve. | Arroz con Leche | 1 cup whole milk 3/4 cup golden raisins (optional) Ground cinnamon, for dusting Sugar to taste | From the Kitchen of: Alicia C. | 27 | 27

31: Fun & Easy Box Cake | Ingredients: 1 (18.25 oz.) package Pillsbury® Yellow Cake Mix 1 cup water 1/3 cup vegetable oil 3 large eggs | Directions: Heat oven to 350F. Spray a 13 x 9-inch pan with no-stick cooking spray. Prepare and bake cake as directed on package, using water, oil and eggs. Cool in pan 30 minutes. Invert onto wire rack to remove from pan. Cool 30 minutes or until completely cooled. Frost with your favorite icing! | From the Kitchen of: Carina F. | 28

32: Easy Banana Cake | Ingredients: For the cake: 1 box yellow cake mix 1 pkg. (3 3/4 oz.) vanilla or banana instant pudding 4 eggs (may use Egg Beaters) 1 c. water 1/4 c. Puritan oil 1/2 c. nuts (optional) 1 tsp. vanilla | Directions: Cake: Mix all ingredients well. Pour into a greased 13x9 inch pan and bake in a 350 degree oven for 35-40 minutes. Cool and frost. | For the frosting: 1 (12 oz.) container Cool Whip 1 med. can crushed pineapple 1/2 pkg. instant vanilla pudding | From the Kitchen of: Justin T. | 29

33: S'mores Bars | Ingredients: 1/2 cup sugar 1/2 cup butter, softened 1 large egg 1 teaspoon vanilla extract 3/4 cup crushed graham crackers 3/4 cup all-purpose flour | Directions: Grease an 8-inch-square baking pan. Heat the oven to 350 degrees. In a large mixing bowl, cream the butter and sugar until fluffy. Beat in the egg and vanilla extract. Add the crushed graham crackers, flour, salt, and baking powder and beat until well mixed, stopping occasionally to scrape the sides of the bowl. Spoon half the dough into the pan and spread evenly with your fingertips. Break the chocolate into pieces and arrange over the dough. Spread a layer of marshmallow creme over the chocolate. Flatten the remaining dough into pancakes and lay them over the marshmallow. Bake until golden brown, about 30 minutes. Let the bars cool before serving. | 1/4 teaspoon salt 1 teaspoon baking powder 3 (1.55-ounce) chocolate bars 1 (7-ounce) jar of marshmallow creme | From the Kitchen of: Aiden M. | 30

34: Ingredients: 1/2 stick of butter (2 oz.) 1 cup of flour (6 oz.) 1/2 cup sugar (3 oz.) 2 teaspoons baking powder 1/2 cup of buttermilk 1/2 teaspoon salt | Directions: Preheat the oven to 350 degrees. Cover rinsed berries with the sugar, cornstarch, cinnamon and lemon juice. Set aside for 20 minutes. To make the crust, combine flour, baking powder and salt. In separate bowl, cream butter and sugar. Whisk in buttermilk. Add flour mixture all at once and mix until just combined. Pour macerated berries into a glass or ceramic baking dish. Spoon dough over berries. Use a butter knife to tap it down a little, although it does not need to fully cover the berries. It looks nice if the berry juice peaks through the dough. Bake 45 minutes or until golden brown and bubbling. Make sure dough is baked through (use knife test). | Texas Dewberry Cobbler | 4 cups dewberries or blackberries 1/2 cup sugar (3 oz.) (or less, depending on sweetness or tartness of fruit) 2 tablespoons cornstarch 1/4 teaspoon cinnamon 1 tablespoon lemon juice | From the Kitchen of: Sebastian W. | 31

35: Vegan Chocolate Cake | Ingredients: 1 1/2 cups all-purpose flour 1 cup white sugar 1/4 cup cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt | Directions: Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan. Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth. Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove from oven and allow to cool. | 1/3 cup vegetable oil 1 teaspoon vanilla extract 1 teaspoon distilled white vinegar 1 cup water | From the Kitchen of: Spencer W. | 32

36: Sugar Cookies | Ingredients: 1/2 cup vegetable oil 1/2 cup unsalted butter, room temperature 1/2 cup confectioners' sugar 1/2 cup granulated sugar 1 large egg 2 teaspoons vanilla extract | Directions: Beat oil, butter, and sugars together until fairly smooth. A few lumps of butter may remain. Add egg, beating until smooth. Add extracts and nutmeg. Stir in dry ingredients, again beating until smooth. Cover bowl and refrigerate dough for at least 2 hours [dough should be stiff], or overnight. Prior to shaping cookies, preheat oven to 350F. Lightly grease 2 baking sheets. Scoop chilled dough by the tablespoonful and roll into ball by hand and slightly flatten. Dough softens quickly; refrigerate between batches. Place cookies on prepared baking sheets.Bake for 12-13 minutes, until edges are slightly browned. Remove cookies from oven, and cool on baking sheet for at least 10 minutes before transferring to a rack to cool completely. | 1/4 teaspoon almond extract 1/8 teaspoon ground nutmeg 1/4 teaspoon baking soda 3/4 teaspoon baking powder 1/2 teaspoon salt 2 cups unbleached all-purpose flour | From the Kitchen of: Spencer W. | 33

37: Ingredients: 1/2 pound bittersweet chocolate 1/2 pound semisweet chocolate 1 cup heavy cream 1 tablespoon prepared coffee | Directions: Place the chocolate in a heat-proof mixing bowl. (adults only please!) Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the coffee and vanilla. Set aside at room temperature for 1 hour. With 2 teaspoons (or a melon baller), spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Roll each ball of chocolate in your hands to roughly make it round. Roll in confectioners’ sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve them at room temperature. | Homemade Chocolate Truffles | 1/2 teaspoon good vanilla extract Confectioners’ sugar Cocoa powder | From the Kitchen of: Cormac B. | 34

38: Ingredients: 5 pounds McIntosh or Macoun apples Grated zest of 1 orange Grated zest of 1 lemon 2 tablespoons freshly squeezed orange juice 2 tablespoons freshly squeezed lemon juice 1/2 cup granulated sugar 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg | Directions: Preheat the oven to 350 degrees F. Butter a 9 by 14 by 2-inch oval baking dish. Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish. To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples. Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm. | Old-Fashioned Apple Pie | For the topping: 1 1/2 cups flour 3/4 cup granulated sugar 3/4 cup light brown sugar, packed 1/2 teaspoon kosher salt 1 cup oatmeal 1/2 pound cold unsalted butter, diced | From the Kitchen of: Maggie T. | 35

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  • Title: 2012 Children's House Favorite Family Recipes
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