I teach, I cook, and sometimes both at the same time.
About this blog:
I am a teacher who likes to cook (and eat.) I am constantly being asked for the recipes to dishes I share with my colleagues, parents or students. This is my place to present them. Many of the recipes I post are borrowed from other sources which are given credit. I tend to tweak most to simplify the cooking process or lessen the cost. Let me know what you think by leaving me some comments. Happy cooking!
This recipe, which has been around forever, was featured on Jello boxes in the 70’s. My mother made it for every family gathering. At my first teaching assignment, in California, I was asked to bring something to a staff dinner party, and this simple gelatin salad (which was obviously NOT invented by my mother and NOT all that famous) became a BIG hit. But it was so popular, that “Bunny Nelson’s World Famous Jello Salad” was featured, years after I had left, in the congregational cook book. This can be made a day ahead, quickly unmolded, and served.
Dissolve the Jello into the hot water, let cool to room temperature then add all the fruit. Pour half the mixture into a jello mold and refrigerate until partially set. Spread the sour cream, then layer the rest of the mixture and refrigerate until set. Unmold and serve.
I came across this while looking for something else on the Cooking Channel's website. The recipe is from the show - The Perfect 3. Viewer Sara A. Hodgson from Illinois submitted this new twist on an old favorite - banana bread. It has bananas, chocolate chips, pecans in the cake, with chocolate-hazelnut spread and vanilla-cream cheese frosting between the layers. What's not to like? It's a little more work than most of the recipes I post, but well worth the effort.
Banana Cake:
·3/4 cup unsalted butter (room temperature)
·1 1/2 cups packed light brown sugar
·1 1/2 cups granulated sugar
·3 large eggs
·6 medium-size ripe bananas, mashed
·1 (16-ounce) container sour cream
·2 teaspoons pure vanilla extract
·4 1/2 cups all-purpose flour
·1 tablespoon baking soda
·Salt
·1 cup chopped pecans, optional
·1 cup mini semisweet chocolate chips
·1 (13-ounce) Nutella
Whipped Cream Cheese Frosting:
·1 (8-ounce) block cream cheese, softened
·1/2 cup confectioner's sugar
·1 teaspoon pure vanilla extract · 2 cups heavy whipping cream
For the cake: Preheat the oven to 350 degrees F. Grease 3 (9-inch) round cake pans with cooking spray. In large bowl, cream together the butter, light brown sugar, and granulated sugar until light and fluffy. Mix in the eggs, mashed bananas, sour cream, and vanilla until smooth.
In a separate bowl sift together the flour, baking soda, and 1/2 teaspoon salt. Add the sifted ingredients to the batter.
Stir in nuts, if using, and chocolate chips. Divide the batter evenly among the prepared pans. Bake for 45 minutes to 1 hour or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 to 15 minutes and then turn out onto a wire rack to cool completely.
For the frosting: Prepare the frosting by whipping the cream cheese, sugar, and vanilla together until creamy. Increase the mixing speed, then slowly pour in the heavy cream and beat until smooth and thick and the frosting is the consistency of whipped cream. Store in the refrigerator until you are ready to use.
To assemble: place 1 cake layer on a cake plate. Spread with 1/2 the container of chocolate-hazelnut spread and top with a thin layer of whipped cream cheese frosting, about 1/2 cup. Repeat with the second layer, using the remaining 1/2 of the chocolate-hazelnut spread and 1/2 cup whipped frosting. Cook's Note: You will use the chocolate spread only for the bottom 2 layers.
Top with the final cake layer and frost or decorate with the remaining whipped frosting. Garnish, as desired.
There is nothing like a home-grown tomato. In the fall, just as school gets started, we look forward to fresh off the vine tomatoes from our patio garden (and generous friends). We eat them like candy. We also make this phyllo pizza several times during the season. It was the very first recipe from the very first show I ever saw on Food Network - Sara Moulton’s Cooking Live from back in 1996. It has been a favorite of ours ever since. And if you are REAL adventurous, try substituting 3/4 cup fresh goats cheese, (chevre) for the mozzarella.
6 Tbsp - Unsalted butter melted, kept warm
7 sheets - Phyllo dough (17" by 12")
8 Tbsp - Freshly-grated Parmesan
¼ lb - Mozzarella coarsely grated
1 cup - thinly sliced onion
5 or 6 - tomatoes (cut ¼” slices)
1 tsp - fresh (or ½ tsp dry) herbs (thyme, oregano, or basil) in any combination
Salt & pepper to taste
Stack the phyllo between sheets of wax paper and cover with a dampened kitchen towel. Brush a baking sheet lightly with some of the butter, lay on one sheet of the phyllo and brush it lightly with some of the butter. Sprinkle the phyllo with 1 tablespoon of the Parmesan, lay another sheet of the phyllo on top, and press it firmly so that it adheres to the bottom layer. Butter, sprinkle, and layer the remaining phyllo and Parmesan reserving 1 tablespoon Parmesan. Sprinkle the top sheet of phyllo with the mozzarella, scatter the onion evenly on top, and arrange the tomatoes in one layer over the onion. Sprinkle the pizza with the reserved 1 tablespoon Parmesan, the herbs, and salt and pepper to taste and bake it in the middle of a preheated 375 degree oven for 30 to 35 minutes, or until the edges are golden. Using a pizza wheel or sharp knife cut the pizza into squares.
This easy no-bake dessert bar is a source of Canadian pride which may or may not have originated in British Columbia is the 1930’s (or 50’s). In any case, it is sweet, chocolately, sweet, easy to make, sweet, and quite tasty. My son actually asked for this for his birthday treat instead of a cake – then proceeded to eat most of it himself. I only wish I knew the recipe for the Nanaimo-style Saskatchewan bars from Dog River, but Emma doesn’t share her secrets. Try this one it’s well worth it.
Bottom Layer ½ cup unsalted butter
¼ cup sugar
5 tbsp. cocoa
1 egg beaten
1 ¼ cups graham cracker crumbs
½ c. finely chopped almonds
1 cup shredded coconut
Heat the first 3 ingredients in microwave until just melted. Temper the egg with a few spoonfuls of the melted chocolate then add it into the rest of the mixture. Stir over low heat to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8" x 8" pan.
Second Layer ½ cup unsalted butter
3 Tbsp. heavy cream
2 ½ Tbsp. vanilla instant pudding powder
2 cups powdered sugar
Cream all of the above together well. Beat until light. Spread over bottom layer.
Third Layer 4 oz. semi-sweet chocolate chips
2 Tbsp. unsalted butter
Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator.
I love chocolate fudge. This is the easiest recipe EVER. I used it for a demonstration in class during our study of chocolate this week. It took five minutes to make and less than an hour to harden and the classLOVED it!
3 Cups - semi-sweet chocolate chips
1 can - sweetened condensed milk.
Melt the chips is a medium saucepan then pour in the can of milk and stir until combined. Spread into a 8x8 pan sprayed with cooking spray then cool for one hour. Cut and serve. (Told you it was easy!)
My sister-in-law and her family lives in Chicago. The city is a food paradise with a million great places to eat for lunch and dinner. For us, however, there is only one place to go for breakfast - Ann Sathers Restaurant. Locals know that any one of their locations will deliver a great morning meal that will satisfy your hunger and stick with you for quite a while. There is often a line outside the door but it's worth the wait, especially for their signature dish - Swedish pancakes with home-made lingonberry syrup. Since we don't live in the Windy City, this make-at-home version is very, very close to being there (without the wait).
- 1 2/3 c all purpose flour - 1 c sugar - 1/4 c non fat dry milk powder - dash of salt - 4 eggs; slightly beaten - 2 c water lingonberry (or other) jam and/or dairy sour cream to top it off
In a large mixing bowl mix the dry ingredients together. In another mixing bowl, combine eggs and water. Then add to dry ingredients. Whisk it until thoroughly combined and smooth. Heat a lightly greased non-stick skillet (sloped sides) over medium heat till a drop of water sizzles. For each pancake, pour ¼ cup batter into the pan and tilt the pan till batter coats the bottom of pan. Cook over medium heat till the tops appear dry and the bottoms are brown (1 to 1 ½ minutes). Flip pancakes to brown other sides (20 to 30 seconds). Serve immediately with lingonberry or other jam and sour cream. Makes 16 large pancakes.
I knew I could do hummus at home (see previous post), but what about my favorite Lebanese dish - chicken shawarma? A little careful research lead me to www.dedemed.coma great collection of demonstration videos by Dede on cooking Mediterranean foods. Her recipes are simple and very authentic. The following recipe is her version of chicken shawarma. My variation is to use boneless dark thigh meat instead of chicken breasts, marinating is longer (8+ hours) and grilling it until done. Yummm! The garlic sauce (homemade garlic mayo) is a MUST.
2 boneless (skinless) chicken breasts, cut into thins strips
1/4 cup lemon juice
1/4 cup Mediterranean (Greek) yogurt
1 tbs minced garlic
1 tsp salt
1/4 tsp ground cardamom
1/4 tsp 7 spices (found in Arabic food stores or make it at home yourself)
1/4 tsp paprika
1/4 tsp dried parsley
1/8 tsp cayenne pepper
1/8 tsp cinnamon
3 tbs olive oil
Pita, kabees(pink pickled turnips), pickles and garlic sauce for sandwich.
Combine all ingredients in a large bowl, cover and let marinate for 2 hours in the refrigerator. Preheat pan and add 3 tbs olive oil, add chicken and let cook for 10 minutes until chicken browns, cook for an additional 2 minutes if necessary to brown. To make sandwich, use pita bread, spread garlic sauce(use the link or buy some locally) on pita, add chicken, kabees and pickles (you can add tomatoes and lettuce if desired). Roll sandwich and press in the grill press to make sandwich crispy for 3 minutes. Enjoy with fries or salad.
This recipe, which has been around forever, was featured on Jello boxes in the 70’s. My mother made it for every family gathering. At my first teaching assignment, in 
