Kauffman's Class Cookbook

Stacey Edgar [Company Name]

Bradford 6th Grade 2012-­‐2013

Christmas Cherry Candy CaneCake

By:

Teaser: Have youand your taste budsbecame tasteenemies? Well thenyou NEED to try mygrandpa’s CCCCcake.

Picture:

Caption:YUMMY YUMMY

Family History: This recipe doesn’t date back that far because my grandpa wanted to

make a new food to pass down for future generations to come. He has

been doing this since my mom was a kid.

Ingredients:

1. 4 1/2 C. sugar2. 2 pkg. dry yeast3. 1 c. sugar4. 1 tsp. salt5. 2 eggs6. 1/2 c. milk

7. 1/2 c. warm water8. 1/2 c. melted butter

Steps/Directions:Mix all ingredient into dough and roll out flat

MIX TOGETHER IN A BOWL:

1. 8 oz. cream cheese2. 1/4 c. sugar3. 1 c. canned pie cherries4. 1/2 crushed walnuts

Spread mixture on to dough evenly, then roll up into a roll and curve the top to look likea candy cane.

BAKE @ 375 degrees for 25 minutes, Then melt a cube of butter and mix poweredsugar into liquid frosting and pour over top of cake and let cool.

Servings: up to 12 slices of cake

Sweet and sour cabbage rolls

By: Kate Marin

Puckering lips give way

to a sigh of pure joy as

you experience the sweet

and sour sensation of

cabbage rolls. The aroma alone will make your

mouth water as you beg for more.

These are some of my scrumptiouscabbage rolls.

Heritage is essential. Keeping tradition alive by passing thingsdown generation to generation and making sure things aren'tforgotten over the course of time. In this case, the course oftime happened to be about 135 years. In and around 1865 mygreat-great grandmother came up with this delicious recipe.This recipe was originally made on only special occasions,because in that time, meat was scarce. She even grew her ownvegetables. Nowadays we get our produce from the store, but itstill takes just as good.

Ingredients:1 pound ground beef ¼ cup matzo meal ½ cup cooked rice 1 egg ¼ tsp. salt 1 onion diced ¼ cup of lemon juice ½ cup of brown sugar 1 can of tomato and mushroom sauce (15 oz.) ½ cup water 12-14 large cabbage leaves

Directions for the rolls:1) Remove leaves from head of cabbage2) Place the leaves in a large pot3) Cover the leaves in boiling water4) Simmer the leaves for 5 mins5) Drain the leaves and cool them6) Combine the meat, matzo meal, rice, egg, and salt into bowl andmix with hands7) Put heaping tablespoon of the meat mixture on each cabbage leaf8) Roll the meat inside the leaf9) Put the roll face down in the pan (you may need a toothpick tohelp hold it together)

Directions for the Sauce:1. Combine onion, lemon juice, brown sugar, tomato sauce, andwater2. Pour the sauce over the rolls and simmer for 1 ½ hoursoccasionally applying the sauce to the rolls

Servings:This recipe should make 12-14 cabbage rolls depending on the amount of cabbage leaves you use inthe recipe.

Chicken & Rice “Karen’s Special”By: Jeff Durant

This meal is easy tomake and it makes agreat dinner. It’s alsoa really healthy meal.It is delicious.

Caption: Chicken and Rice

Family History:This recipe stood out as important to my mom because itwas given to her by my mom’s mother­in­law. Also it’seasy to make. The significance of this recipe to ourfamily is that it is a family recipe and it was my mom’sfather­in­law’s favorite. My mother’s great memory theassociated with this recipe was that it was the first mealshe ever ate at her in­law’s house. My mom was only 17.This meal dates back in the 1960’s. My mother’smother­in­law got the recipe from her sister­in­law’s(Karen) neighbor from Indian.

Ingredients:1 can each of chicken and celery soup½ water1 ca rice4­6 chicken breasts1 pkg. onion mix

Steps/Directions:Preheat oven to 375 degrees. Butter a 9x13 inch bakingdish. Combine soups, water, rice, and carrots in incasserole dish. Lay chicken pieces on top. Sprinkle withonion soup mix. Cover tightly with aluminum foil. Bake at375 degrees for 1 ½ hours.

Servings: It serves 6 people.

Chocolate Latte BrowniesBy: Matthew Guarino

From the first taste of this delicious treat tothe last slice you will defianitly be asking formore. These brownies are perfect for coffeelovers but are not too strong. This recipe isbaked daily in Elway’s steakhouse. Althoughit may seem as though it doesn’t have muchsentimental value these brownies never fail tobring our family together. This recipe wascreated by a man named Tyler Wiard whowas a contestant on Food Network’s Topchef. From the popular Kitchen stadium toyour own kitchen this recipe will definiatlybecome one of your family favorites.

Caption: Chocolate Latte Brownies

This recipe has been in my family since I was a kid and was obtained in a newspaper that hadan article about John Elways love for brownies. I personally love these brownies. They arealso loved by my family. Although my dad loves it he dislikes John Elway. The article wefound the recipe in was entitled Elway’s sweet tooth for brownies my dad being funny crossedout sweet tooth and wrote horse tooth (if you have ever seen Elway smile) it remains thatgway today.

Ingredients:½ cup all­purpose flour¼ teaspoon baking powder½ cup butter⅓ cup cocoa powder¼ teaspoon coffee extract2 eggs¼ teaspoon salt¼ teaspoon vanilla extract½ cup sugar½ cup light brown sugar

Steps/Directions: Preheat oven to 350 degrees Grease an 8 inch square brownie pan Set aside sifted flour and baking powder Combine the butter cocoa and coffee extract in a heat­proof bowl over simmering

water, stirring until butter is melted, set aside to cool In a large bowl, beat eggs, salt, vanilla, and sugars with an electric mixer on low speed

until thickened. Gradually add cocoa mixture. Gently fold flower mixture into batter Spread batter in a greased pan. Bake 25­30 minutes or until top is beggining to puff

and center is just set. Cool on a wire rack When cool, cut brownies into 12 squares. When ready to serve, warm brownies at

350 degrees for 1 minute or microwave on high for 10­15 seconds Top brownie with a scoop of Byers vanilla ice cream Enjoy!

Servings: 8 to 12

Cinnamon French ToastBy: Logan Daigler

This Delicious French Toast willleave youlicking your lips and and alwaysasking for this asa mouth watering treat forbreakfast.

The Delicious Cinnamon French Toast

This recipe dates back to the mid 1970s and brings positive thoughts oftogetherness and celebration to our family. This recipe brings happinessto our family because its one of the few meals we all enjoy and love to sit

down and eat. One of our favorite occasions to eat this deliciouscinnamon french toast is on christmas morning. When making thisscrumptious French Toast be alerted that the toast can easily burn.

Ingredients

1 loaf of Texas toast bread

6 eggs

¼ cup of milk

½­1 tsp of cinnamon

1 tsp of vanilla

1/3 cup canola oil

Directions

1. Mix all ingredients in square baking pan, except oil and bread.

2. Dip both sides of bread in egg mix.

3. Put oil in large frying pan and put on stove

4. Turn stove on to medium heat and put bread in frying pan

5. Fry the bread until golden brown on both sides

Serving size: 1 French toastMakes 12 servings, Enjoy!

Gov’s Sugar CookiesBy: Ellie Edgar

Taking a bite Gov’s sugar cookies willmake your taste buds jump with joy, and yourstomach beg for more! These cookies willsatisfy your sweet tooth! I am not going togive too much away because words can'tdescribe the taste, you will have to try themyourselves

The cookies

My family has a very sentimental recipe for Illinois famous sugar cookies that were my greatgrandma's recipe! "The cookies are important to our family because my mother made them and theytasted great. They also were very special to me because she made them when I was a kid," My grandpaJim Edgar explained to me. The significance of the recipe to our family is everyone enjoyed them and thecookies became the Illinois sugar cookie well my grandpa was Governor there. My grandma's bestmemory was when they visited my great grandma, and they would eat the cookies warm and fresh and allshe thought was that they were better than any other sugar cookies she has ever had. The recipe hasbeen in my family ever since my grandpa was a young boy since the recipe was his moms very own.Another neat fact is whenever he came to visit she would always have the cookies in a cook cookie jarthat my grandparents still have today and anytime he was at her house in the jar would be homemadecookies! Other interesting facts about the cookies my grandpa shared was that the cookies were bakedfor him as Governor but the time they were best was when his mom made them for him. Also mygrandma shared them with guess that came over along with the recipe on a card while they lived in theGovernor's mansion. Finally I thought the most interesting facts were about my great grandma because Ihave never met her so learning about the cookies allowed me to learn a little about more my greatgrandma.

Ingredients 1/2 cup margarine 1 cup sugar 1 egg 2 tablespoons skim milk 1 teaspoon vanilla 3 cups flour 1 teaspoon cream of tartar 1/2 teaspoon baking soda

Steps/Directions1. Preheat the oven to 375 degrees2. In a large bowl mix margarine and sugar together till it is light and

fluffy3. Mix in an egg, milk, and vanilla together4. In another bowl, sift flour, baking soda, and cream of tartar5. Mix all together6. lightly spray a cookie sheet with pam7. Make tablespoon sized balls of dough8. Bake for 8 minutes9. Decorate

Servings:Approx. 24 cookies

Recipe NameBy: Garrett Milne

As the mouth watering aroma ofthose delicious noodles waftstowards your nose, you areinstantly pulled into the trap. Thetrap of amazing textures andflavors of those homemadenoodles.

Caption: Delicious homemade noodles.

Family History:This homemade noodle recipe has been in my family for over 100 years. It is so

special because it has been in my family for so long and because my family eats it onspecial occasions like Thanksgiving and Christmas. This same recipe has been madeby my great­great grandmother and possibly further back than that. The mainsignificance of this recipe is that both my grandma and grandpa grew up eating thissame meal each Sunday night after they got back from church.

As a kid my grandma didn’t have access to a grocery store so theycouldn’t get pre made noodles. Instead they made them! My grandma would always loveto help her mom in the kitchen make the noodles the night before their meal on Sunday.Both of my grandparents ate chicken with their noodles. The tradition used to be to eatthe noodles every Sunday, but now the tradition is to save them for holidays or specialoccasions. Everyone in my family loves these noodles and most everyone who tries themfalls equally in love with them as well.

Ingredients:∙ 4 eggs slightly beaten∙ 3 cups of flour∙ 2 teaspoons salt∙ 4 to 6 cups chicken broth∙ a dash of pepper

Steps/Directions:

Mix eggs, 2 ½ cups flour and salt. Mix well with fork until you can nolonger mix the dough. Use hands for the final mixing. Sprinkle on cuttingboard (wax paper will work) and with a rolling pin, roll dough as thin aspossible. Continue sprinkling flour on dough and board to preventsticking. Raise the dough to add flour several times. Roll pin gently.When dough is as thin as you can get it, roll the dough into a jelly roll. Cutthe dough into ¼ inch strips. On a cloth towel, roll out the dough, cuttinginto halves or thirds, and let dry for 1 hour or more. Don’t let the noodlesbecome too dry. In a large saucepan bring the chicken broth to a rollingboil, add the noodles a few at a time. Cook until noodles are tender.

Servings: 4­6

Italian Fan CookiesBy: Dane Schley

Do you like cookies? If that's a yes,

then these plain sugary Italian cookies are

just the match for you. They make your

mouth water with their deliciousness and

your taste buds go absolutely crazy with

shock from such a good, addicting taste.

When finished, you will be craving them

from the second they run out until the

second you take another bite. So don't wait

on these, make them now! You will be sorry

if you wait and it would be breaking the

rule in section 5 part B. It's the don't wait

on Italian fan cookies rule.Homemade by me: Italian Fans

This recipe came from my grandma, Sandy, on my mom's side ofour family. It stood out to her because it is an Italian recipe which is herheritage. It reminds her of all the Italian women on her mom's side of thefamily. It is important to her family because they like sugary, plaincookies. One of her main memories of them, is that it doesn't take longto mix the ingredients, but it does take a while to shape them and givethem their fan design. All the Italian grandmas in my family like fansbecause they all get hot flashes and use fans to cool off. This recipe is264 years old and comes from my great, great, great grandmaCatherine. My grandma loves to make it to remember her Italianancestors. She also likes its pretty fan look and it is a great treat andgreat gift to give.

Ingredients:• ⅔ cup butter• 2 cups flour, sifted• ¾ cup sugar• 1 tsp baking powder• 1 egg• ¼ tsp salt• ½ tsp grated orange rind• Granulated sugar for topping• 1 tsp vanilla• ¼ cup milk• ¼ tsp baking soda

Steps/Directions:• Cream butter and add sugar gradually.• Beat in egg, orange rind, vanilla, and milk.• Sift together flour, baking powder, and salt.• Blend sifted dry ingredients into wet ingredients.• Divide the dough into four equal pieces and chill in refrigerator.• When chilled, roll each dough piece into an 1/8" thick circle on afloured surface.

• Cut a circle 8" in diameter with a pastry wheel, and cut each circle into8 pie shaped wedges.

• Mark each wedge lightly with blade of knife to make lines that radiatefrom center to outside to resemble an open fan and sprinkle with sugar.

• Place the cookies 1 inch apart on greased cookie sheets.• Bake at 375 degrees for 8­10 mins.

Servings: This recipe makes 32­36 cookies.

KolachesBy: Matt Moran

Soft, baked dough andjuicy fruit fillings are adelectable treat for yourtaste buds. Your mouth willwater as these Kolachesgive off a sweet smellingaroma that will make youwant to have more. Kolaches with Peach filling

Family History: The recipe for Kolaches has an extremelyinteresting family history. It all started when Great­Great Grandma Baumstarkcreated this fruit­filled dessert. She then passed it on to Great Grandma Kleich,who taught her oldest granddaughter (Aunt Cathie) the recipe. Aunt Cathiewas honored to learn it and made it for holidays when the family was together.Two of her great memories were getting powdered sugar all over the house andbegging for her favorite fruit filling flavors, like blueberry and strawberry.“We had to beg her to get some strawberry, cherry, or blueberry filling for us.”Aunt Cathie told me during the interview. These memories make up theexciting family history of the Kolaches.

Ingredients: 1 cup soft butter

1 package 8 oz Philly Cream Cheese ­ soft 2 cups flour fruit pie filling ­ any flavor powdered sugar baking sheet large bowl spoon rolling pin wire racks

Directions:

1. First, get a large bowl and beat the butter and cream cheese until it is light and fluffy.2. Then, gradually add flour and mix it.3. Afterwards, divide the dough in half and refrigerate each portion for two hours.4. On a floured surface, roll one portion of dough with a rolling pin and cut it with the knife into 3 inch squares.5. Then place a spoonful of fruit pie filling in the center of each square, fold the corners of the squares, and pinch down to seal.6. Repeat this with your 2nd portion of dough.7. Place each square 2 inches apart on an ungreased baking sheet.8. After that, bake the squares at 400 degrees for 10­12 min. in the oven.9. Finally, cool the squares on the wire racks after taking the squares out of the oven and carefully sprinkle with powdered sugar.

Servings: Makes 24 Kolaches/ Serving Size ­ 2 Kolaches

KuchenBy: Nate Hastert

one can sit still as you smell the deliciousaroma of kuchen baking. Finally, it seemsafter ages everyone t through them. It haswarm soft bread, sweet fruit inside, andambrosial cinnamon sprinklings. This pastryis amazing. There is a reason it has been inour family for three generations.

Caption: pan full of kuchen rolls

As I interviewed my grandpa over the phone about our family recipe I could tell in his voice that it mattered tohim. As he answered the first question I remember him declaring “it is our family pastry.” It has been in ourfamily for so long that it has become ours, it is important to him and all of us because it has been in our familyfor ages upon ages. Kuchen is significant to us because it is up to my family to carry on the tradition and keepthe family history alive. My great, great, grandma Josephine who originated from Austria made it so threegenerations, and who knows my great, great, great grandma may have made it also. The exact date isunknown, but it goes very far back. Kuchen is not an easy recipe my grandpa recalled. It takes more than oneperson to make it; it takes the whole family to pitch in. It takes one whole day to make it and after it is finished itis dispersed throughout the entire family Aunts, Uncles, Grandmas, Grandpas everyone gets their fair share.This recipe matters throughout the entire family

Ingredients:Dough:1 cup of water2 packages of yeast3 cups of milk¾ cup of Crisco1 cup and 3 teaspoons of sugar3 small tablespoons of salt2 eggs8 cups of flourFruit Filling:2 cans per desired fruit (tart cherries,peaches, and blueberries are recommended)1 ½ cups of sugar

Topping:1 cup of flour1 cup of sugar½ cup brown sugar¼ cup butter2 tablespoons cinnamon2 tablespoons butter½ cup of milk1 ½ cups of sugar6 tablespoons of cornstarchEquipment:Standing mixer with dough hookSmall pot/3 medium potsMeasuring spoons/ Measuring cupsSmall mixing bowlPastry mat/ Pastry brush2 VERY LARGE bowls3 wooden spoonsCan opener4 16 ½” x12” x2” jelly rollfood processer

Steps/Directions:Topping:1)In a food processor combine the flour, sugar, brownsugar, butter, and cinnamon; mix topping until crumbly2)Melt butter, and milk in a small pot3)Set the topping and warm milk mixture asideAssembly:1)Cut small portions of dough2)Work dough into a somewhat circle in your hand3)Put a spoonful of fruit in the center of dough4)Pull ends and sides together to seal in the fruit5)Place in a greased jelly roll pan6)When pan is filled let the rolls rise slightly7)Brush the top of the rolls with a pastry brush dippedin the milk mixture from earlier8)Sprinkle topping on kuchen9)Bake at 375 degrees for 20­25 minutes

Servings: 120 kuchen rolls

Monster CookiesBy: Kate Bohan

A magnificent feeling of warm, gooey, melted

chocolate collapsing on your taste buds

satisfying your stomach with the feeling of

joy and fullness. The cookie is something you

cannot resist, the smell, the taste, even the

look of the cookie. It’s as if you are eating

solid precious gold right at your very own

fingertips.

Picture

Caption: Monster Cookies

Family History: This scrumptious recipe goes back to the year of

1962 when my grandmother was just twenty years old. My grandma started this recipe because of

her grandmother who also had the hobby of baking sweet treats. Every year during my family

reunions in Winfield, Kansas the famous monster cookies are always the most desired dessert. My

grandma always has copious amount of each cookie but especially the superb monster cookie

because she never knows who will stop by her house the following day. Also, on Christmas Eve

night when we lay out cookies for the reindeer and old St. Nick we always set out monster cookies,

nobody can resist them. My mom and my uncle are both allergic to gluten therefore, my grandma

makes these cookies gluten free and they are still delicious. My grandma has been baking these

mouthwatering cookies for a very long time and I have these amazing cookies every year and I still

can’t get enough of their delightful taste. Every time my grandma comes to Colorado to visit she

brings lots of yummy treats and more than enough monster cookies. My grandma bakes so many

kinds of cookies, but she is most famous for the warm and gooey chocolate melting the monster

cookies give your taste buds.

Ingredients:Ingredients-

∙ ½ cup butter or margarine, softened

∙ 1 cup sugar

∙ 1 cup and 2 tablespoons firmly packed brown sugar

∙ 3 eggs

∙ 2 cups peanut butter

∙ ¾ teaspoon light corn syrup

∙ 4 ½ regular oats (uncooked)

∙ 2 teaspoons baking soda

∙ ¼ teaspoon salt

∙ 1 cup candy coated milk chocolate pieces

∙ 1 (6 ounce) package chocolate morsels

Steps/Directions:1. Cream butter: gradually add sugars and beat well at medium speed of an electric mixer

2. Add eggs, peanut butter, syrup, and vanilla, beat well.

3. Add oats, soda, and salt: stir well.

4. Stir in remaining ingredients, (dough will be stiff)

5. Pack dough into a ¼ cup measure

6. Drop dough four inches apart on lightly greased cookie sheets

7. Lightly press each cookie into a 3 ½ inch circle with finger tips

8. Bake at 350 degrees for 12-15 minutes, (center or cookies slightly soft)

9. Cool slightly on cookie sheets: remove to wire racks and cool completely. Yield 2 ½

dozen.

Servings: 2 ½ dozen

Pesto Cavatappi (The Noodles Recipe)By: Will Toppin

Have you ever felt a happiness sogreat that you are completely overwhelmed,and you don’t even know how to react?Okay, maybe it isn’t that good, but thispesto cavatappi is among the best foodsI’ve ever tasted. These cavatappi noodleswith mushrooms and grape tomatoesslathered in an ambrosial pesto sauce willhave the mouths of the pickiest eaterswatering. Although it hasn’t been in myfamily long, I can assure you it never cloys.

“These cavatappi noodles withmushrooms and grape tomatoesslathered in an ambrosial pesto saucewill have the mouths of the pickiesteaters watering.”

Family History:As of today (May 5, 2013), my mom has only been making this pestocavatappi for me for a little over a week. However, we’ve been eating it atNoodles for about five years. Because it’s been my favorite food for solong, I requested it for my my twelfth birthday dinner. My mom searchedthe web and found this recipe, and it’s been our favorite family food eversince. This pesto cavatappi always reminds my family of fun times we’vehad enjoying it at Noodles after special evening activities. I hope youenjoy it as much as I have!

Ingredients:3/4 box cavatappi noodles1/2 pint grape tomatoes1/2 pint sliced mushrooms1/3 cup white wine (the alcohol will burn out)1/4 cup cream7 ounces of pestoextra virgin olive oilshredded parmesan cheese

Directions:1. First, slice the grape tomatoes in half lengthwise.2. Next, bring a large pot of water to a boil and add the cavatappi noodles. Cook them for tenminutes, or until they become tender.3. While the pasta is cooking, saute the tomatoes and mushrooms in a tablespoon of extravirgin olive oil.4. When the pasta is almost done, add the wine to the tomatoes and mushrooms and cookthe mixture for two minutes. Add the cream to the mushrooms and tomatoes and cook it foranother two minutes.5. Add the pesto and stir well.6. Drain the pasta and add the mushroom, tomato, and pesto mix. Stir very well and let it sit aminute to soak up the pesto.7. Put it into separate bowls (one bowl per person) and top with the shredded parmesancheese.

Enjoy! This recipe serves up to five people, but can also serve four with leftovers.

Norwegian LefseBy: Autumn Sander

Biting into these luxurious Lefsecakes filled with a sugary coatingwill transform you back in timewhere they first were inherited inNorway.

The finished product of hard work.

This Delectable treat has a remarkable taste but it’s history is even more incredible.My great, great, great, Grandma prepared this outstanding dish on special holidays. Shebaked it with lot’s of butter and sugar then served it as a main dish. Bringing this dish allof the way from Norway started a tradition of eating this every year as a family thenpassing it down for generations to come. The greatest memory my great Grandma everhad was watching her grandma cook Lefse on a cook stove. A cook stove is a stovemade out of wood normally placed in a cook Shanty. A cook shanty is a room separatefrom your house only for preparing food just like a kitchen, Cook Shanty’s are normallyout in the country and if it burnt down all that would be ruined would be your shanty notyour house because having a shanty prevented your whole house from burning down. MyGrandma could just walk into the shanty and it felt as if your face was going to melt.There are some very important things to remember when baking Lefse “always add

more sugar when nobody is looking because it tastes better that way” and that lefse is some hard work to bake but it’s all worth it when you take that very first bite.

Ingredients:½ cup of butter⅓ cup of heavy cream1 tablespoon white sugar1 tablespoon salt2 ½ cups of all purpose flour10 pounds of potatoesMaterials:Large BowlLarge SpoonPastry Cloth2 damp wash clothesGriddleWorking ovenBeater

Steps/Directions:1. First cover potatoes with water and cook until tender2. Now run potatoes through a potato ricer3. Next place potatoes into a large bowl and beat the butter, cream, salt and sugar into the hot riced4. Now you need to use the large spoon to stir the flour into the potato mixture5. After stirring you will need to pull of the pieces of the dough and roll those into walnut size balls after doing so lightly flour a pastry cloth and roll out Lefse balls ⅛ a thickness6. Place the balls onto a hot (400 degree F/200 C) griddle until bubbles form and each side has browned7. Set on a damp towel to cool slightly, then cover with damp towel until it’s ready serve.

Servings: 60 Lefse Cakes

Oatmeal crispies By: Macy Sanders

If you had the choicebetween chocolate chipor oatmeal cookies whichwould you choose? Mostpeople choose chocolate.Now,you had to choosebetween a fluffy cookieor a crispy cookie whichwould you choose? Well,these delicious oatmealcrispies will change yourmind. These cookies aregreat for meals and on­thego you can not resist thesetempting delights.

Family HistoryEveryone has a special memory or tradition

of their own. “My greatest memory of thesedelicious oatmeal crispies is when my mom wouldsend me them in packs of four when I was incollege.” My grandpa says. Once every couple ofmonths my grandpa would receive some of thesewonderful cookies. He hid them from his roommatesso they wouldn’t steal them. His mom always madethem for him and his siblings. Today, my grandpastill makes these cookies. Not long ago, my grandpawas visiting us in Colorado. He made these cookiesbut he accidentally used two tablespoons of saltrather than two teaspoons. I guess no one makesthese cookies better than my great­great grandmaLindsey 100 years ago.

OatmealCrispies1 cup shortening1 cup brown sugar1 cup granulated sugar2 well­beaten eggs1 teaspoon vanilla1 1/2 cups sifted flour1 teaspoon salt1 teaspoon soda3 cups quick­cooking oats1/2 cups chopped pecans (or california walnuts)

Directions1. Thoroughly cream shortening and sugars2. Add eggs and beat well3. Sift dry ingredients and add to creamed mixture4. Add oats and nuts, mix well5. Shape in rolls; wrap in wax paper6. Chill thoroughly, slice 1/4 inch thick7. Cook for 10 minutes at 350 degrees

Makes 5 dozen cookies

CHOCOLATY OREO BALLS

SKYLER MENKE

Ever been lying lazily around in your house with abored and food deprived expression on your facebecause there are absolutely no sweet treats in yourempty home? Wait a second; there is a way to satisfyyour needs! In just a few quick and easy steps youcan devour a heavenly snack, and your hunger willimmediately float away as if on an invisible cloud onceyou have tasted my traditional Oreo balls. You willtake one brief look at one of these circular delightscalled Oreo balls, and won’t be able to take yourawestruck eyes off of it until you have one of thesedelicacies in your eagerly awaiting mouth. Now, getoff the couch and create a few of these phenomenaldesserts so you can enjoy one of them for yourself,and if you haven’t consumed all of the creamy spheresby the time your family is back home you may want toshare a couple with them as well!

This image portrays my families traditionalChocolaty Oreo Balls, a great treat for barbeques.

Recipes have been an enormous element in my father’s side of the family since my step mom moved in withus, but the history behind these recipes is excessively important to me, not just the ingredients. While diggingdeep into the past during the time I was interviewing my step sister, Alex about her signature dish, Oreo Balls, Ilearned interesting facts, the significance and traditions, and about the past about Oreo Balls. To start it off, Ifound that this mouthwatering recipe was introduced to my step sister when she was barely eight years old at abarbecue when she fell in love with the ingenious idea of Oreo Balls. Alex’s father’s friend’s wife brought thisintelligently mastered dessert to the barbecue; also, this treat has been in our family for around a miraculous8­10 years. Secondly, we have an unbelievable and fascinating detail, my step mom, the epitome of a cook inmy family does not know how to create this delicacy. When Alex was in the mood for Oreo Balls, she, her father,or her family friend would have to construct this divine food for her. Reminiscing about traditions and thesignificance of the phenomenal recipes in my family is something I put a lot of thought into. As my wise oldgrandfather once stated, “The more you know about a family concoction, the better the final product from therecipe will taste.” The magnificent Oreo Balls are most often created for barbecues, but are occasionally maderandomly if someone has a overwhelming sweet tooth. Surprisingly, Alex’s father’s side of the family still has aconnection with the fine woman who happily brought this admirable recipe into my family and my life. I obtaineda satisfying amount of information about this delectable recipe, such as it’s past, interesting facts, and thesignificance and traditions, from this educating project. Learning about my family’s history is one of mypassions, so I hope when I’m older and have kids , I can hand down this exceptional recipe to them and theywill excitedly long to learn about it’s history just as I did.

Ingredients:

· 2 packages of Oreos · 16 ounce tub of cream cheese · 1­2 package(s) of milk chocolate chips · Vanilla extract · 1 large Ziploc bag · A large spoon · A rolling pin (optional) · A mixer (optional) · A microwave · A glass bowl · A bowl · Wax paper · A wooden spoon

Directions:

1. Place the Oreos in the plastic bag and seal the bag

2. Take your rolling pin (or just use your own fists) and crush the Oreos until in small pieces

3. Find your mixer (or just use the Ziploc bag) to mix the crushed Oreos, cream cheese, andvanilla extract together, (use around 6-7 drops of vanilla extract for a batch of 16 Oreo balls)

4. Remove a clump of the mixture about the size of a golf ball from the Ziploc bag, and forminto a ball, then place the sphere onto the sheet of wax paper

5. Pour the milk chocolate chips into the glass bowl and then place the bowl in the microwave(heat the chocolate chips in intervals of 15 seconds, remove the bowl every interval and stir)

6. Dip the previously made balls into the completely liquefied chocolate and carefully set thecircular desserts onto the piece of wax paper

7. Set the wax paper with the Oreo balls into the refrigerator to chill this ambrosial snack

8. If the chocolate surrounding the balls is completely hardened, you can remove thephenomenal snack from the fridge whenever desired.

Servings:

This recipe will make for 32 Oreo balls, but when making these sweet surprises you will want to

create them in two batches if you will 32 of them. If you only need to prepare 16 or so Oreo balls, then cut

this recipe in half and you will ready for any family gathering or anyone with a sweet tooth in the family.

Peanut BrittleBy: Megan Cherrey

My families’ delectable, crunchy peanut brittlecandy recipe is a sweet treat that you’vemissed out on until now! Today is yourchance to experience a bite of this sweet,flavorful addictive candy that is a superb treatfor holidays, parties or a casual Monday nightdessert! I will guarantee that you won’t regretmaking this easy palatable treat!

Yummy, crunchy, flavorful Peanut Brittle!

Each year I look forward to when snow is on the ground, lights are dangling from theeaves of houses, and the smell of pine fills the air. But, my most favorite thing that marks thesign of the holiday season is peanut brittle. This is a family recipe that has dated as far backas 1965. It started when my grandpa had a love for this addictive candy, and requested for mygrandma to create it for him around the holidays because she was an amazing candy maker.Soon enough, it was an annual Christmas tradition.

Eventually, this passed down to my mom and she kept the tradition to make this recipearound the holidays especially for my grandpa. As my mom made it more and more, my dads’side of the family soon became hooked on it as well. My Grandpa Cherrey looked forward toreceiving a batch every year in a festive Christmas tin. It was the only present that both grandpas truly asked for! Despite the fact that my grandpas lived indifferent states, they shared the same birthday, profession, and love for the delicious peanutbrittle. My mom still makes this recipe in batches of 10 because everybody enjoys receivingthis annual homemade, salty sweet goody.

This traditional recipe traveled through our family all the way from 1965 to today andwill always mark the holiday season. I look forward to taking over the tradition from my familyand passing it through multiple generations.

Ingredients:1 cup sugar1 cup karo2 cups raw Spanish peanuts1/2 tsp. salt2 Tb. butter1 tsp. baking soda1 1/2 tsp. vanillaTools:1 cookie sheet (preferably air­bake)1 spatula1 heavy skillet (preferably teflon)1 large metal spoonmeasuring utensils

Steps/Directions:1. Place an empty heavy, Teflon coated skillet on top of the stove2. Add sugar, karo, salt, and peanuts into the skillet3. Turn on heat to medium­high4. Stir occasionally. It will come to a slow boil, but cook peanuts until they are goldenbrown.5. Once peanuts are golden brown, remove skillet from heat6. Add butter into the mixture and stir until melted7. Immediately add baking soda and vanilla into the mixture8. Stir the mixture thoroughly9. Working quickly, pour candy cautiously onto a buttered air­bake cookie sheet10. Spread the mixture with the back of a buttered metal spatula until the candy is spread to athickness of one peanut high11. Cool the peanut brittle completely until it is hardened12. Remove from the cookie sheet, and break into pieces13. Enjoy!

Servings: 6­8 people

Petite Pecan TassiesBy: Abby Stewart

These delightful every­day pecantassies will leave you drooling. Withthe light cream cheese crust thesepies are out of this world. Thoughthey are bite­sized you will want totake a mouthful. This savorydessert has been around for yearsand with just one bite you will knowwhy. Pecan Tassies

These wonderful sweet and buttery miniature pecan pies are something that my momremembers from over 30 years ago! Yep, they are just that ambrosial. You might notbelieve this but she even remembers how they were stored. She remembers thisbecause out of the myriad of ways you could of stored them they were stored in coffeetins. She said that it was like an adventure, you always wanted to lift the wax paper tosee the next layer of cookies. My family mostly ate them around Christmas time and canonly remember making pecan tassies. Even though we only made pecan go look upanother recipe if you are allergic to nuts maybe there is a lemon tassie. The reason theyare so good is because everything is homemade! The crust and the filling. But on top ofthere wonderful flavor my mom remembers how everybody thought they were soadorable. These pecan tassies were so delectable that my family gave them out tocopious amounts of people. Neighbors, friends, and presents to family. Who knows?Maybe if you make them you will remember them for 30 years too!

Ingredients:Cream Cheese Pastry:1 cup unsalted butter at room temperature6 ounces regular cream cheese at room temperature2 cups all purpose flourPecan Filling:3 large eggs3 tablespoons unsalted butter, melted1 3/4 cups brown sugar1 teaspoon pure vanilla extract1/4 cups teaspoon salt1 cup coarsely chopped pecans

Steps/Directions:Cream Cheese Pastry: in a bowl using an electric or hand mixer mix together the butter and cream cheese untillight and fluffy add the flour to the butter/cream cheese mixture and beat until flout is completelyincorporated flatten the dough into a one inch disk and wrap in plastic place dough in your refrigerator and let cool for one hour preheat oven to 375 degrees Fahrenheit and place the oven rack in the center of your ovenhave miniature muffin tins ready remove the pastry from the refrigerator and pinch off 1/4 of the dough and place theremaining dough back into the fridge on a lightly floured surface roll the dough into about a 1/8 inch thick disk and using a knifecut into circles slightly larger than the muffin tins gently place the rounds of dough into the muffin tin(s). Repeat steps 6­8 until all dough hasbeen usedPecan filling: in a bowl using your hand or electric mixer mix together the eggs,butter,brown sugar,vanilla, and salt until well mixed spoon about one tablespoon of this mixture into each pastry­lined muffin tin sprinkle pecans over pastry and filling bake in the preheated oven for about 20 minutes or until pastry is nicely browned and thefilling is set place on a wire rack to cool briefly before removing tassies from tins and enjoying yourpecan tassies

Servings:Makes about 48 miniature pecan tassies

Polutchko Poppy Seed RollsBy: Connor Vernon

Mmm the taste of thescrumptious, mouthwatering,appetizing Polutchko Poppy SeedRolls with two tantalizing optionalsides, frosting or powdered sugaris delicious! This recipeguarantees a flavorsome dessertfor any meal, breakfast to dinner.

Poluthcko Poppy Seed Rolls

Family History Recipe

The Polutchko Poppy Seed Rolls are a very incomparable and exclusive recipe from my Grandpa'sside of the family. I wouldn't know this recipe if it wasn't for my Grandpa, but now I am learning howto make it myself! This recipe has been in my family for a tremendous amount of time, I would saygenerations. My great grandparents are Czechoslovakian and Lithuanian; they both knew and lovedthis recipe mostly because of my great Nana. We eat the Poppy Seed Rolls throughout the Christmasholiday and they symbolize peace, family, and loved ones who are gone. My great Nana used tomake them for the family. Now my Nana’s cousins and their children own a bakery in Pennsylvania.My Grandpa sends us Poppy Seed Rolls every year from this bakery so that we can enjoy thePolutchko tradition. The Polutchko Poppy Seed Rolls are one of a kind and are ancient, whichmakes me want to have one right now thanks to my great Nana.

Ingredients

. ½ pound of poppy seeds . 2 tablespoons white sugar

. ¾ cup white sugar . 2 cups all purpose flour more if needed

. 1 tablespoon melted butter . ½ teaspoon salt

. 1 teaspoon of lemon juice . ¼ cup butter and 1 egg separated with the white

. ½ cup hot milk reserved.

. 1 (.25 ounce) package active dry yeast . (Optional) frosting or powdered sugar, if used

. ½ cup warm water spread on top of roll.

. Make sure to preheat over 350 degrees . Bake time= 30 min= 2 rolls.

Directions

1. Place poppy seeds into a food processor and process until seeds are ground, about 1 min2. Mix poppy seeds with ¾ cup of sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir tocombine. Cover poppy seed fillings and refrigerate while making bread.3. Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand until yeast forms a creamylayer.4. Whisk flower and salt in a bowl; use a pastry cutter to cut ¼ cup butter into the flower mixture until themixture resembles coarse crumbs.5. Pour yeast mixture and egg yolk into flour mixture and stir to make soft dough.6. Turn dough on to a floured work surface and knead till smooth and lightly springy, about 5 min. If dough istoo sticky then knead in more flour, about two tablespoons at a time.7. Cut dough into 2 equal pieces. Roll each piece out into a 12x16 in rectangle.8. Spread half the poppy seed fillings over each rectangle, leaving a 1 in border. Fold the 1 in border back overthe fillings on all sides and press down.9. Pick up the shorter side of the rectangle and roll it like a jelly role; repeat with second rectangle. Pinch endstogether or tuck ends under to prevent the filling from coming out.10. Line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet and allow it torise in a warm place until doubled, about 1 hour.11. Now put either powdered sugar or frosting on top for a more mouthwatering option.12. ENJOY!!!!!!

Servings: 2 Poppy Seed Rolls

Poufy PancakesBy:Pierson Brackpool

Bam! Bang! POW! You will feel this whenyou taste these scrumptious, puffypancakes. Each bite you take is warm,buttery­sweet, cloud­like goodness. Youcan make these with 7 easy steps. You canmake these luscious pancakes in a bigpan or as individual, muffin­sized bites.Don’t just wait here and lick your chops, gotry it!

Poufy Pancakes∙ 6 eggs∙ Dash of salt∙ 1 cup of flour∙ 1 ½ cup of milk (1% or higher)∙ 1 tsp of sugar∙ ½ stick of butter (melted)­for pan coating∙ Serving Size: Makes 12 poufy pancakes(in a muffin tin)Steps/Directions1.Preheat oven to 450 degrees2.With mixer, beat eggs and salt andgradually add flour and sugar, alternatingwith milk.3. Beat it until smooth (a few lumps are ok).4. Spray a 12­cup muffin pan with non­stickspray. (You may also make them in asingle, glass pie pan, which gives you onelarge circular dish to cut into trianglepieces.)5.Melt the butter and spoon an equalamount into each muffin cup.6.Now, pour the batter equally into eachmuffin cup.7.Bake about 15­20 minutes until theyPOUF!Serve by topping with all sorts of things:jam, powdered sugar, fresh fruit,applesauce or syrup.

A tray of crunchy poufy pancakes

Servings: 6 golden, yummypancakes

Family HistoryThis recipe is a simple and yummyfamily favorite – it’s perfect forSunday mornings. It was given tous by a special friend about 15years ago (that’s older than me!)and we have made it our own overthe years. This is a weekendtradition and it’s something thewhole family can help make. Thegreatest memory I have of thisrecipe is having my mom bring thebowl out and each of kids crackingan egg and then having a job toadd a specific ingredient (flour, milkand sugar), one after another.The best part is that poufypancakes are the base of thisrecipe, but the variety of freshtoppings you can add make itspecial for each person who eatsone. Try powdered sugar, freshlymashed strawberries, honey, oreven fresh applesauce. As you cansee, this is a very special recipe formy family and me!

Family HistoryThis recipe is a simple and yummy family favorite – it’s perfect forSunday mornings. It was given to us by a special friend about 15 yearsago (that’s older than me!) and we have made it our own over the years.This is a weekend tradition and it’s something the whole family can helpmake. The greatest memory I have of this recipe is having my mombring the bowl out and each of kids cracking an egg and then having ajob to add a specific ingredient (flour, milk and sugar), one after another.The best part is that poufy pancakes are the base of this recipe, but thevariety of fresh toppings you can add make it special for each personwho eats one. Try powdered sugar, freshly mashed strawberries, honey,or even fresh applesauce. As you can see, this is a very special recipe

for my family and me!

Pound Cakeby: Ainsley Maxwell

When your mouth is dry and tasteless, why nothave a taste of the luxurious tasting pound cake? Itthrows a party in your mouth that never ends! Thathow good it taste. As the sugary cake is taken, it'squickly gone. Why? You ate it all silly! It was thatsugary goodness that kept you eating! Lucky youit's easy to make!

Caption: My families pound cake.

It all started with our great great grandmother when she came to the United States. Noone knows for sure, she always kept it a secret. Know one knows why. It has been in TheMorrison family for years. My moms maiden name is Morrison, it came from my momsside. For centuries Pound cake has been served in our family, and it's known to be ourfavorite. As time grew on we added some extra ingredients like more sugar and vanilla.It's usually made only during holidays or family visits or special occasions. My great greatgrandmother created the dish herself and today it's still in our family.

Ingredients

1 1/2 cup of butter 8oz of soft cream cheese 2 1/2 of sugar 3 T.B.S of vanilla 6 eggs 3 cups of flour

Steps/Direction

1. Preheat oven to 3502. Cream Ingredient 1,2, and 33. Add Ingredient 44. Then add eggs and flour5. Alternative­ begin and end with flour6. Bake for 1 hour and 15 minutes or until it's done

Servings

This recipe serves 9­11 people

McCall’s Perfect Pumpkin BakeBy: Chase McCall

My family’s delicious golden brown

pumpkin bake recipe is a delectable

treat at any occasion. This delicious

creation has the taste of pumpkin pie

but injects some of the wonderful

crumbliness of cake into the smooshy,

slick consistency of pumpkin pie that

some find less than desirable on its

own.

My family’s delicious pumpkin bake.

My family’s pumpkin bake recipe has lasted thirty years and for all that time been a favorite family

treat. This gourmet dish was invented years ago. Most of the women in the family hated the

consistency of pumpkin pie but loved the taste. My grandmother’s mother decided to bake

something that was appealing in both ways. So, she invented pumpkin bake as well now know it.

This all-natural dish is composed of such ingredients as pumpkin pie mix and cake mix. My best

memory concerning this was when my grandfather who was diagnosed with Alzheimer’s and would

die 2011, was having Thanksgiving dinner with us. We cut him a gigantic slice of pumpkin bake and

then covered it in mounds of whipped cream. My grandfather, who had an insatiable sweet tooth,

delighted at the sugary pumpkin mess he found on his plate and devoured it with a grin. The

whole table just laughed and he looked around with a big smile on his face. In my mind, that was

our best Thanksgiving dinner ever. Now, thirty years after its invention, pumpkin bake is popular

among almost every single person in the family and is in abundance at every holiday celebration. I

hope that years from now, our children and grandchildren will carry on this tradition bringing

smiles and traces of whip cream to everyone’s face.

Ingredients:-1 package yellow cake mix – reserve 1 cup

-1 stick melted margarine or butter

-4 eggs

-1 can Pumpkin Pie Mix

-2/3 cup milk

-1½ tsp. cinnamon

-½ tsp. ground ginger

-½ tsp. ground cloves

-1 cup cake mix

-¼ cup sugar

-¼ cup butter

-1 clean 9x13 pan

Steps/Directions:1. Grease the bottom of the pan

2. Mix the yellow cake mix, (other than the reserved cup), the margarine or butter, and an egg.

3. Pour the mix into the bottom of the pan.

4. Mix the remaining eggs, 2/3 cups of milk, and 1/2 teaspoons of cinnamon, ground ginger, and cloves

5. Pour the mix into the pan on top of the first.

6. Crumple and mix,( with your hands), the remaining cake mix, the 1/4 cup sugar, the 1/4 cup butter, and 1

teaspoon of cinnamon

7. Sprinkle the mix on top of the other mixes.

8. Bake for 1 hour at 350 degrees in an oven.

9. Take it out using oven mitts.

Servings: Serves 10-1

Rolled Up PancakesBy: Tedy Reed

Does it ever seem irritating when yourmother becomes impatient with you andnags, “What do you want for breakfast?!”The tough part is you don`t know what toeat and old, dull, tasteless pancakes areso over rated. If this is your issue theperfect breakfast for you the lusciousrolled up pancakes. The mouth wateringaroma will melt in your mouth and hasvariety of filling options to make yourtaste buds dance. Immediately aftertaking the first bite will it feel like you`rein heaven.

Rolled up pancakes.

Family History:

I`ve grown up my whole life eating rolled up pancakes. My grandma is the one I`ve watched bake them allthese years, but this recipe goes back way further than that. My grandma’s grandmother referred to them as“German Pancakes” because she was from Germany and that is where she was taught to make them. Thisrecipe is important to my grandma because she has so many memories growing up and watching hergrandma make rolled up pancakes. She quotes, “They were always a treat to receive and the pancakes are justplain yummy.” Her grandma learned to make them from the old country so they didn`t have actualmeasurements to make the batter, so my grandma also follows that philosophy. The greatest memory with thisparticular recipe, is when my grandma was younger, she and her older sister, Irene, tried to make the GermanPancakes. Irene placed the wrong amount of ingredients in the mixture and made the pancakes each weigh atleast two pounds. Irene became very jealous that everyone else was able to make the pancakes. To this dayshe cannot make rolled up pancakes to save her life. The recipe dates as far back as 100 years, at least. Mygrandma`s mother taught her and her mother taught her, and so on. My grandma says one day she`ll teach methe magical way that she bakes them. My grandma says the golden rule is to keep spreading the batter to keepit very thin and to never leave the stove while cooking because you need to be constantly thinning. A fun factabout these spectacular pancake is my grandma`s mom, my great grandma, made the pancakes so thin theywere see through, my grandma wishes she could make them like that but has never found the way to do it. Thecool thing is you can add whatever you want for the filling so each time it can have a new taste as you mix andmatch different fillings. My personal favorite, sugar, is different them my mom’s favorite which is jam. I am gladto see how far this dates back into my family history and I hope rolled up pancakes continues in my familybecause it would be a real shame to see something so yummy go to waste.

Ingredients:1 cup flour3 eggs1 cup milk1 teaspoon vanilla extract¼ cup sugar2 tablespoons melted butter

Steps/Directions:

1. Mix all ingredients with with spoon into a bowl (Stir until no lumps)2. Heat a skillet on your stove3. Greese pan4. Pour desired size amount of batter on skillet5. Immediatley begin spreading batter in a circular motion with spoon6. Keep spreading batter around (Motioning it outward)7. Flip over pancake after 45 seconds8. Leave on for about 25 more seconds or until the pancake is very light gold9. Spread butter on pancake when done10.Add sugar, fruit, jelly, or whatever you please for filling inside11.Roll up pancake

*The thinner the better

Servings: One batch of this can make up to about 7 pancakes and trust me you`ll be on yourknees begging for more than one. Bon Appetit!

SalsaBy: Shea Fuller

Go ahead, sniff the perfectly mixed fresh, zestysalsa. Either mild or spicy, this salsa will alwaysgive you a burst of flavor, from its creamyavocados, to its juicy jalapenos. You can easilytake a spoon, scoop up some refreshing, mouthwatering salsa, and drizzle it all over a rich, softfish taco. You probably want to know how to makeit, but I need to know, can you keep a secret?

Fresh, Zesty Salsa

Chsh, the salsa can opened and spread delightful aroma throughout the room. Then,the tart, salty chip scooped up a homemade recipe, and the salsa slides down your throat. Mymom's salsa is delicious and does have a very interesting history behind it. This salsa recipestood out to me because my mom created it and before, she didn't like salsa. The significanceof this recipe to my family is the taste. Everyone in our family is in love with the salsa andduring Thanksgiving, four cans of it were finished. A good memory behind this salsa is whenmy mom and dad traveled to San Francisco, they ate at a Mexican restaurant. There, mymom had the best salsa ever. The kind waitress gave them a huge container of the salsa tobring home. When she slowly ran out, she tried to recreate it so she could happily eat it again.It took her a long time to figure out the recipe, but she kept trying, and she figured out how tomake it (even though it's a little bit different). My mom's salsa recipe dates back 2 years ago.This treat goes with Mexican food, such as: eggs, burritos, fish tacos, shrimp tacos, andchips. The best food to eat with it is lime tortilla chips and shrimp tacos. This delectable snackis different than any other salsas, and it is sure to brighten the taste of many foods.

Ingredients:The salsa recipe isn't precise, more or less to tasteTomatoes (9)­ I find that roma's work best because they have more flesh to themTomatillos (4) husks removedGreen onion (2 large or 5 tiny. I only use the whites up to part of the green)Jalapeno pepper ­ the more wrinkly the hotter they are so when cutting them taste a piece to see if ithas the kind of heat you like and add as much or as little as you likeLime zest (1 lime)Lime juice (2 limes)splash of liquid smokekosher salt to tastehuge bunch of cilantro

Steps/Directions:

1. Blanch the tomatoes:Heat large pot of water to boiling and while waiting for it to boil assemble another bowl

with ice water. Put the tomatoes in the boiling water and cook until the skin breaks. Remove them tothe ice bath immediately after skin splits. Once cool enough to touch peel off skin and squeeze outexcess pulp and place in food processor.2. Cut tomatillos into quarters3. cut ends off green onion and cut into large pieces4. remove step from jalapeno and seeds if desired and be sure to taste it to know if it's too hot or not hotenough5. zest lime(s) and then juice 2 limes6. Blend all ingredients except for cilantro in food processor until desired consistency, add splash ofliquid smoke and salt, blend and then taste to determine if you need more of either.7. Rinse and roughly chop cilantro. I soak my cilantro and all leafy greens in a water bath because theyhave lots of sand and dirt particles in them and when they soak the sand/dirt sinks to the bottom. Finallyadd cilantro, pulse a few times and then you're done!

Servings: 4 quarts

Scallion PancakesBy: Ethan Wang

Have you ever wanted a light ambrosial

snack or possibly a hearty breakfast? Well

this recipe is the one for you! This crispy

pancake is sure to satisfy all of your desires.

This sweet savory onion just complements

the bread even more! The flakey layers peel

in your mouth and provide just enough

crispiness. This perfect meal is great for any

occasion.

A Scallion Pancake

Dating back many generations, this dish is never prepared in exactlythe same way. My experiences with the scallion pancake started as ayoung child. My Yeh-Yeh (grandfather) prepared it for my siblings andI one day and we absolutely devoured it. This recipe is at least 200years old if not older! Recently my Nai-Nai (grandmother) taught mymom how to create the pancake and hopefully in the generations tocome, this delicious sensation will continue.

What You Need:

Dough - Filling -4 cups of flour 3 teaspoons of salt, divided1 cup of boiling water 4 tablespoons of oil, divided

1 cup of cold water 8 tablespoons of scallions,divided

Additional oil for pan-frying

Directions

Before beginning, flour your surface. In a bowl, mix two cups of flourwith one cup of boiling water. Knead thoroughly until combined. In aseparate bowl mix the other two cups of flour with the cup of coldwater. Again kneed until combined. Then combine the two balls ofdough and kneed until you get one big ball of dough. Next, you need toseparate the dough into twelve portions for each pancake. Then coverthe dough with a damp cloth. Roll out each portion into a thin disc andsprinkle ¼ teaspoon of salt and 2 teaspoons of scallions into the discsevenly. Roll the each disc into a tight roll. Then twist the roll into aspiral shape. Let the dough rest for about five minutes. After fiveminutes flatten the spiral out into a pancake again. Finally, pan-frythe pancake until each side is golden brown. Serve warm.

Congratulations! You’ve created a masterpiece. Now sit back, relax, bitein, and enjoy. You deserve it!

Servings:

Shrimp GumboBy: Hannah Fort

Searching for a new recipe that yourwhole family will love, but you justhaven’t found anything? You can stopyour searching because my family’sshrimp gumbo will instantly catch yourfancy. It is guranteed to be a keeper inyour family.

The shrimp gumbo when served.

Family HistoryHave you ever wanted to learn more about a recipe? I know I have. I chose to

learn more about my family gumbo recipe. I realized that I've been eating that gumbofor who knows how long. This meal has always been significant to our family because wedidn't have gumbo often since it took forever to make. Once found, we fell in love withit immediately. Did we have a recipe before? Of course. Our new recipe only takes athird of the time to prepare. Since it takes so little time, my mom can make it afterschool, and we’ll eat at 5:30, not at 8:30. This recipe was discovered in 2007, and we’vebeen making it ever since. Our family is always pleased with the slight spiciness andexceptional flavor. I found that our gumbo history has more to it than I had thought.

Ingredients: 4 oz of olive oil 4 oz of olive oil 1 ½ lbs uncooked shrimp peeled and deveined 2 qts fish stock 1 cup chopped onion ½ cup diced tomatoes ½ cup diced green pepper 2 T minced garlic 1 can diced canned tomatoes w/ juice ½ tsp. freshly ground black pepper 1 tsp. fresh thyme (dried) ¼ tsp. cayenne pepper 2 bay leaves ½ pound andouille, browned sausage (¼ pieces) 1 T gumbo file powder

Steps/Directions: In an oven, whisk the olive oil and the flour over a medium heated saute roux until

it’s a dark caramel color. This may take 15-20 minutes Once the mix to a caramel color, you must add the onion, celery, pepper, and

garlic into the pot and saute it until the onion is translucent. Next, add the tomatoes, seasonings, and stock and whisk all of the ingredients

together. Now, decrease the stove heat to low. Cover and cook the mix for approximately

35 minutes. After 35 minutes, you must include the browned sausage and the shrimp. Again,

whisk it all together. While stirring the mixture, add the filed powder. Now, cover the gumbo and let it sit for 10 minutes. You can now serve the gumbo.

Serving Size: 6-8 people

Steps/Directions:

Servings:

Spaghetti and SauceBy: Sam McKay

A burst of flavor as you bite downon this amazing, original Italian meal;people eat spaghetti all over the worldevery night. If you want to be one ofthese many people all you have to do isfollow these easy steps for my mother’sfantastic spaghetti and sauce.

Spaghetti and meatballs an amazing meal!

In 1945 my great uncle married into my father’s family. My Great Aunt Lucy was mygrandmother’s sister. Vito Canizaro was a devoted Catholic. When he met Lucy jones, heimmediately knew this beautiful woman was going to be his future wife. When the lovers gotmarried his church excommunicated him. To be reinstated he went to such lengths that hisappeal made its way all the way to the Pope! As their family grew my Italian relative passedthis recipe down through each generation and this is the spaghetti that my mother makestoday.

one garlic clove, fifteen ounces of diced tomatoes, fifteen ounces of tomato paste, twotablespoons of sugar, ½ teaspoon of basil, ½ teaspoon of oregano, ½ teaspoon of blackpepper, and ½ teaspoon of salt

Spaghetti Sauce:*Sauté the one clove of garlic*Then take all of the ingredients except for the spaghetti*Mix them in a deep pan*Let simmer for thirty minutes

Spaghetti:*Bring pot of water to a boil*Put pasta into boiling water*Leave until done

Serving for spaghetti sauce: Six peopleServing for spaghetti: Four people

Grandmas Mini Pizza’sBy: Joseph Schoelch

Teaser:Are you tired of wanting to havepizza, but your parents say that they can’t get any?You probably said yes. This mouthwatering, easypizza recipe is a A+ recipe.

Picture:

Caption:Delicious Mini Pizzas

Family History

Ingredients:

Steps/Directions:

Servings:

Cranberry ChutneyBy: Joshua Baker

With a smack of thelips, this savory snack will beoozing onto your plate and onetouch on the tongue will lead youon a taste bud trail much fartherthan a second course.

Freshly grown, freshly made

HAVE YOU EVER MADE THIS SWEET, DELICIOUS AMERICAN CLASSIC THAT

WAS BROUGHT TO OUR FAMILY SO WE COULD SHARE IT WITH ALL OF YOU? I’M TALKINGABOUT OUR ONE AND ONLY RECIPE FOR CRANBERRY CHUTNEY. THISSCRUMPDIDDILYUMPTIOUS SIDE DISH, AS FAR AS MY FAMILY IS CONCERNED, GOES WAY

BACK TO MY GREAT GRANDMOTHER, ONLY A COUPLE GENERATIONS. BUT, SURPRISINGLY,THE ITEM WAS A MEAL DEVOURED BY CHRISTOPHER COLUMBUS ON THANKSGIVING DAYUP IN WHAT WE NOW CALL NEW ENGLAND NEAR THE CRANBERRY BOGS (THIS IS WHAT IMEANT BY AN AMERICAN CLASSIC.) SWEET!!!

Ingredients1lb cranberries2 tart apples12oz frozen raspberries with liquid1 cup sugar½ cup marmalade1tsp lemon2 knives, 1 kitchen knife and 1 peeling knife1 apple corer3 measuring utensils, one 1 cup, one ½ cup, and one tsp1 food processor1 fridgeClean water

Step­By­Step InstructionsØ Take out your two tart apples, a cooking knife and a peeling knife, an apple corer, anda cooking boardØ Stick the apple corer through the stem to the bottom of the apples ridding all seedsafter washing off the apples with waterØ With great caution, use your peeling knife and remove all parts of the skin leaving onlythe insideØ Chop up the apples to a small sizeØ Wash off your cooking knifeØ Take out your food processor and put the apples and cranberriesØ Defrost your raspberries and add them to the food processor, along with the liquidfrom the raspberriesØ Measure one cup of sugar in the measuring cup and put it into the food processorØ Measure ½ a cup of marmalade and put it into the food processorØ Squeeze a fresh lemon into a measuring utensil until you have 1tsp of juiceØ Put the juice into the food processorØ Mix all the ingredients in the food processorØ Once finished, pour the cranberry chutney into a bowl and cover the bowl with plasticwrapØ Let the chutney chill in the fridgeØ Serve up a smile

That’s all you have to do!

Makes about 20 servings. Lasts one month.