RAM NATION COOKBOOK QUARANTINE EDITION 2020 A Collaboration of Recipes from the Heart BY: LHS Students and Staff TABLE OF CONTENTS Appetizers ……………………………………………....………………………………………………... pg. 3 Bread ………………..…………………………………..…………………………………………………… pg. 6 Breakfast ………………………………………………………………..………………………………… pg. 12 Cakes, Pastries and Pies …………………………………..………………………………………. pg. 18 Cookies, Brownies, and Treats ……………………….………………………………………… pg. 31 Side Dishes ………………………………………………………………………………………………. pg. 39 Main Dishes ……………………………………………………………………………………………… pg. 47 Page | 2 ~ APPETIZERS ~ Baked Brie Ms. Abella – Data Entry Below is a family favorite appetizer I make every year at Christmas time. It is very simple to make and when it bakes it smells like Christmas. My teenagers love it and I have been serving it every Christmas Eve for as long as I can remember. I bake mine in a ceramic pie dish uncovered. Be sure to seal the dough well so the Brie doesn’t leak out. Tip: If you have members of your family like mine who do not enjoy pecans it is easy to spoon the sauce without the nuts. Ingredients Dr. Pete’s Praline Mustard Glaze Pepperidge Farm Puff Pastry Sheets Wedge or Round of Brie Cheese Directions 1. Defrost one puff pastry sheet 2. Preheat oven to 400° 3. Dust a piece of aluminum foil with flour (or spray with Pam) 4. Lay pastry sheet on foil and place brie in the middle 5. Pour about 1/3 of the bottle of mustard glaze on brie and wrap pastry sheet around cheese to cover it. 6. Bake in oven for about 10 minutes until pastry turns golden brown (cheese may begin to ooze out) 7. Let cool for a few minutes Serve with crackers or bread. You can also pour more of the glaze on top of the cooked brie. Buffalo Chicken Dip Braden Lee My mom makes this dish anytime there is a holiday party at my house. She always makes it for the Christmas Eve Party at my house and usually invite tons of family and friends over and we have a good time. My mom has made it for as long as I can remember. The rest of my extended family also makes it and it’s is so good. It used to be just a side for buffalo wings, but now it can just stand by itself as a side to anything. Servings: 4 cups dip Prep Time: 5min Cook Time: 20min Page | 3 Ingredients: • 8 oz. pkg. cream cheese, softened • ½ cup blue cheese or ranch salad dressing • ½ cup hot sauce • ½ cup crumbled blue cheese or shredded mozzarella cheese • 2 cans (12.5 oz. each) white chunk chicken breast in water, drained Directions: • Heat oven to 350 degrees Fahrenheit • Place cream cheese into deep baking dish • Add other ingredients • Stir until smooth Minestrone Soup Mrs. Reese, English Teacher Modified from Ellie Krieger’s Food Network recipe. We make this whenever we’re craving vegetables, usually after the holidays when we need a reprieve from our sugar coma. Level: Easy Total: 45 min Prep: 15 min Cook: 30 min Yield: 6 servings Ingredients 2 tablespoons extra-virgin olive oil 1 large onion, diced 4 cloves garlic, minced 2 stalks celery, diced 1 large zucchini, diced 1 bag spinach 1/3 lb. green beans, trimmed and cut into ½ inch pieces (about 1 1/2 cups) 1 tsp. dried oregano 1 tsp. dried basil Kosher salt & freshly ground pepper 28 oz. can no-salt-added diced tomatoes 14 oz. can crushed tomatoes 6 cups low-sodium chicken broth 1 cup elbow pasta 1/3 cup finely grated parmesan cheese 2 tbsp chopped fresh basil Page | 4 Directions Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, zucchini, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes. Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the spinach and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil Page | 5 ~ BREAD ~ Banana Bread Mrs. Reese – English Teacher Banana bread first became a standard feature of American cookbooks with the popularization of baking soda and baking powder in the 1930s. It appeared in Pillsbury's 1933 Balanced Recipes cookbook, and later gained more acceptance with the release of the original Chiquita Banana's Recipe Book in 1950. Ingredients 1 cup Shortening 1 ¼ cups Sugar 3 Bananas, crushed 2 Eggs, lightly beaten 2 cups Flour 1 tsp. Baking Soda 1 tsp. Vanilla 1 cup Nuts (optional) pinch Salt Directions: Mix in order given above. Bake in loaf pan for 50 – 60 minutes at 350°, until toothpick comes out clean. Servings: 1 Loaf. Freezes beautifully. Banana Bread Aubree Brantley Banana bread is a nice, soft treat for breakfast or dessert, it tastes good with chocolate and whipped cream. There is no culture that this is for but my family loves to make this and sometimes we put chocolate chips in it. Ingredients: 2-3 peeled bananas (1 ¼ to 1 ½ cups mashed) 1/3 cup melted butter, unsalted salt or salted 1 teaspoon of baking soda Pinch of salt ¾ cup sugar 1 large egg beaten 1 teaspoon vanilla extract 1 ½ cup of all-purpose flour Page | 6 Directions 1. Pre heat your oven to 350°F and butter the loaf pan for no stick. In a mixing bowl mash at least 3 bananas until smooth and mix with melted butter. 2. Mix baking soda and salt. Stir sugar, beaten eggs, and vanilla extract. Mix in flour. 3. Pour batter into prepared loaf pan, bake for 50 to 60 minutes at 350 F. 4. Remove from oven and let cool. Makes one loaf Ciabatta Bread Ethan Burke Ciabatta bread is a relatively new invention, created in Italy in 1982, and was made to compete with imported baguette sandwiches. Ciabatta means slipper as it kind of looks like a slipper or shoe. Ingredients Yeast Starter Dough: (Start 8-12 hours ahead - the night before works perfectly) 1/2 tsp active dry yeast 3/4 cup water (room temperature) 1 cup bread or all-purpose flour Ciabatta Dough: 1/2 tsp active dry yeast 3/4 cup water (room temperature) All of the Yeast Starter Dough From Above plus the following: 2 cups bread or all-purpose flour 1 1/2 tsp salt Page | 7 Directions For the Yeast Starter Dough: Combine all ingredients in a 1-quart (4-cubowl and stir well. Cover with plastic wrap and allow to sit at room temperature for 8-12 hours (overnight works perfectly). For the Ciabatta Dough: In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, stir the yeast in to the water. Add all of the Yeast Starter Dough that you made earlier and has been sitting. Mix briefly. Add the flour and salt and mix to combine. Beat on medium-low for 3 minutes. Stop the mixer and let dough rest for 10 minutes. Beat again on medium-low for 3 minutes. Stop again and let dough rest for 10 minutes. Remove dough to a lightly oiled bowl large enough to hold double the amount of dough. Cover the bowl with plastic wrap and let the dough rest until it starts to puff up, about 30-45 minutes. Using a silicone bowl scraper or spatula, scrape the dough on to a well-floured work surface. Have a cup of flour handy to use. Sprinkle the top of the dough with some flour. Using your silicone bowl scraper, scoop up one edge of the dough and fold it over the top of the dough to reach the middle. Scoop up the opposite edge and scoop it up to cover the fold you just made. Add some more flour to your board and the top of the dough (just enough to control stickiness). Let dough rest for 15 minutes and then repeat this same folding. Let rest another 15 minutes. Flour board and top of dough and roughly shape in to an 8x8-inch square. Using a sharp knife, cut your dough into two 4x8-inch rectangles. Flour the top of the dough then cover with a tea towel and allow to rise until puffy, about 30 minutes. Meanwhile, preheat oven to 475° F and line a baking sheet with parchment paper (or grease well). When dough is risen, using a bench scraper or silicon spatula and your hand, gently lift the loaves to the prepared baking sheet, being careful not to deflate. Bake in the preheated oven for 20-25 minutes, or until deep golden brown and the internal temperature is over 200° Transfer to a cooling rack to cool. Cheese Biscuits Mrs. Ewell – Substitute Teacher The American South has deep Scottish roots, and American biscuits are made in a very similar way to Scottish shortbread, so most likely the origin of biscuits is in Scottish shortbread. They brought the recipe over, and as dishes do, it evolved. A little more liquid turned the originally hard biscuit into a soft one. Then Americans started adding different ingredients to the biscuits to make the savory. Ingredients 1 pkg pie crust mix 1 egg 1lb very sharp cheddar cheese, grated ½ tsp red pepper A shake of salt Directions: Mix into smooth dough. Make into walnut size balls, then flatten. Bake at 425° for 10 minutes.