Strawberry Cheesecake

Strawberry Cheesecake by Isac Perez

Videography and Production by Maria Esquivel

Isac Perez is a political science and criminal justice double major at St. Mary’s University. Isac attributes his baking skills from his mother and grandmothers who have taught him to cook and bake. In the video, Isac is baking a delicious strawberry cheesecake for his friends.

Ingredients

  • 1 pre-made graham cracker pie crust
  • 2 1/2 8 oz cream cheese packages
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons of vanilla extract
  • 3/4 condensed milk
  • 2 cups of cut strawberries

Directions

Pre-heat oven to 350F. Once oven is ready place pre-made pie crust into the oven for 5-7 minutes. In a large bowl add 2.5 softened cream cheese blocks, 2 eggs, 1 cup of sugar, 2 teaspoons of vanilla extract, 3/4 condensed milk and blend until the mixture has a thick and smooth consistency. Next, pour your mixture into the pie crust and position back into the oven for 40-60 minutes or until baked. Next, place strawberries on cheesecake and set the cheesecake in the refrigerator for at least 2-3 hours. Enjoy!

 

Banana Bread

Banana Bread: Isabela Vazquez

Videography and Production: Victoria Valle

Isabela Vazquez, senior English major at St. Mary’s University, prepares banana bread. The recipe is an old family favorite passed down from her grandmother.

Recipe

  • 2-3 Bananas
  • 1 egg
  • 1.5 cups of flour
  • Half a cup of sugar
  • Half a cup of brown sugar
  • 1 tsp of vanilla
  • 1 tsp salt
  • Cinnamon to taste
  • 1/3 cup of butter (melted)
  • Loaf pan (and butter for loaf pan)

Directions

Preheat oven to 350º F. Mash bananas in medium sized mixing bowl. Add melted butter, beaten egg, and vanilla. Mix in flour, sugar, salt, and cinnamon. Pour batter into buttered loaf pan. Butter the pan well to prevent sticking. Sprinkle brown sugar on top of batter and bake for 45-60 minutes.

Banana Chocolate Chip Cookies

Banana Chocolate Chip Cookies by Brittney Carden

Media Production I by Alice Thane

Brittney Carden demonstrates how to make one of her favorite recipes, banana chocolate chip cookies. She also talks about her passion for baking and gives some tips and advice for other people to follow.

Ingredients

  • 1 egg
  • 1 medium ripe banana
  • 1/3 cup peanut butter
  • 1 tbsp melted butter
  • 3 tbsp sugar
  • 1/2 tsp vanilla extract
  • 1/3 cup flour
  • 1/3 cup chocolate chips

Directions

Preheat oven to 350 degrees F (176 C). In a large bowl whisk the egg. Add the banana to the bowl and mash. Then add peanut butter, melted butter, sugar, vanilla extract, baking powder, and whisk to combine.

After, add the flour and mix with a wooden spoon. Next, add the chocolate chips and stir again.

Line a baking sheet with parchment paper. Drop cookies onto the paper but make sure to leave enough room in between each one. Bake for 15 minutes or until the cookies are slightly golden brown.

Let rest on baking sheet for a few minutes until cool.

Enjoy!

Ferrero Rocher Cake

Media Production 1 by Alejandro Beltran

Tanya Roberta talks about her passion for cooking while baking her grandmas all-time favorite Ferrero Rocher Cake.

Ingredients:

  • 6 large eggs room temperature
  • 2 cups granulated hazelnuts
  •  1 cup of granulated sugar
  • 3 1/2 Tbsp all-purpose flour 
  • 2 ½  tsp of baking soda
  • 4 Tbsp cocoa powder 

Frosting:

  • 250 grams of unsalted butter 
  • 1 cup of Nutella 
  • 2¼ cups of sweet chocolate chip 

Preheat oven to 350F, Mix baking powder cocoa and flour with the hazelnut, whip eggs and add sugar slowly for 10 minutes. Fold The powder mix into the eggs. Bake for 45 minutes and use a toothpick to check if it is ready. Melt the chocolate chips with the nutella and spread on the top of the cake. Put hazelnuts on the top and decorate as wished. 

Chef John’s Pumpkin Pie

Chef John’s Pumpkin Pie by Sydney Jara Barrio
Videography and Production by Michaelangelo Betancourt

The Chef in this video is Sydney Jara Barrio, a Junior Computer Science Major at St Mary’s University. She is a kind, honest, and fun foodie and it was a pleasure to make this pie with her.

Ingredients

  • 1 can (15 ounce) pumpkin
  • 1 large egg
  • 3 egg yolks
  • 1 can (14 ounce) sweetened condensed milk
  • 1/4 teaspoon freshly, and very finely ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon Chinese 5-spice
  • 1/2 teaspoon fine salt

Directions

Preheat your oven to 425F and then separate three egg yolks and whisk to combine with one whole egg. Add a 14oz can of condensed milk to your mixture along with your 15oz can of puree and whisk to combine once more. Add your seasonings (Chinese five spice, ground nutmeg, ground ginger, and salt and whisk once more before pouring it into your pie crust. Put it in the oven for 15 minutes before lowering the temperature to 350F for an additional 30 to 40 minutes. The recipe for this pie comes from chef John at FoodWishes.com

Tres Leches

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Tres Leches by Kimberly Salazar
Story and Photos by Samantha Salazar

A grandmother’s kitchen has the ability to culminate and build a sense of love for food and cooking that would last a lifetime.

Kimberly Salazar, sophomore psychology major, fell victim to this phenomenon as she developed an infatuation with cooking in her grandmother’s kitchen in Laredo, Texas.

“Some of my first memories involve me and my grandma assembling the Christmas tamales while the football game played in the background,” she describes.

Not only did her grandmother influence her passions to cook, but the culture of Laredo had a big impact on the type of food Salazar was most interested in eating and most importantly, cooking.

“Mexican food. I love eating, making, thinking about, and dreaming about Mexican food,” she says. “It’s basically in my veins.”

Since coming to St. Mary’s, cooking has become an even more substantial part of her life. Salazar connects with other St. Mary’s students and likes to do what she does best.

“I love being a student at St. Mary’s because I’m surrounded by so many cultures, especially the Mexican culture and that has only escalated my love for the food,” she says.

Specifically, Salazar loves tamales, menudo, and anything that is covered in mole. However, her favorite dishes are the ones that are the sweetest.

“My favorite part of any meal is dessert,” she says.

Salazar’s overwhelming sweet-tooth is one of the many reasons she chose her favorite dessert of all time, tres leches.

“I chose tres leches because it is not only one of my favorite desserts to make, it reminds me of special times when I was younger.”

Not only is it delicious, Salazar chose the dessert because it represented a specific memory she has of her and her grandmother that she cherishes dearly.

“Tres leches was actually the first dessert I ever made with my grandma,” Salazar describes. “I didn’t get to do much because I was so young, but I remember feeling so important doing all the mixing.”

Salazar advises that future chefs remember to let the cake cool before adding the milks. “Do not forget to let the cake cool before adding the milks,” she says. “It won’t absorb correctly unless it’s room temperature.”

Although Salazar’s grandmother is no longer around, she still finds time to do what they loved to do together.

“She isn’t around anymore, but I feel as if memories will always live on through her recipes and that’s what’s important to me.”

 

Ingredients

• 1 stick of butter

• 6 large eggs

• ¼ tsp baking soda

• ¼ tsp salt

• 1 cup sugar

• 1 cup all-purpose flour

• 2 ½ cups milk

• 1 twelve oz. can evaporated milk

• 1 fourteen oz. can sweetened condensed milk

• 5 strawberries

 

Directions

First, preheat oven to 350 degrees Fahrenheit. Next, combine egg whites, baking soda, and salt in a bowl. Then, beat mixture on medium speed until soft peaks form. Add egg yolks to the whites and beat until completely combined. With the mixer running on slow, add sugar until combined completely. Using a rubber spatula, fold in butter. Sift ¼ cup flour on top of the mixture and fold to combine. Repeat with the remaining flour, folding in ¼ at a time. Pour the batter into the prepared pan and bake for 20 to 25 minutes. Let cake bake until golden brown, remove from oven and let cool. Whisk together the milk, evaporated milk, and sweetened condensed milk. Finally, Pour the mixture over the cake and let absorb for 3 to 5 minutes. Makes 12 servings.

Arroz Con Leche

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Arroz Con Leche by Amairany Franco
Story and Photos by Valeria Garcia

When Amairany Franco, senior biology major, was asked to prepare a dish for the magazine, her excitement, creativity and unique, competitive personality combined into one source of inspiration.
“They will come for Amairany, they will stay for the food,” she says, after being told about the magazine launch.

“¡Vamos a ganar!” “We will win!”
Franco will be graduating in May and as she waits to hear back from nursing school, she confesses jokingly that cooking wouldn’t be too bad of a profession if things don’t work out.
“To me, cooking is a form of relaxation. Even though it’s not that relaxing sometimes. It’s the after part that is really relaxing,” she says.
Arroz con leche… she had no doubt this delicious dessert would be not only an easy, but tasty way to conquer the hearts and stomachs of the people.
“I started learning how to cook when I was around 13. You know what Mexican moms say, ‘¡Si no sabes cocinar, no te vas a casar!’” she says while laughing.
Franco says that arroz con leche, also known as rice pudding, is known in many places, but her special touch will make it different. This sweet, appetizing dessert is described as a “love or hate” relationship.
“I grew up in a home with a mother and grandmother that made arroz con leche very often and those were always our favorite days!” Franco explains.
There are many dishes that can be passed down generation-by-generation in a Hispanic family, but this one is a must. Franco refers to “patience” as the “secret ingredient” to a perfectly creamy, aromatic dessert.
“Eyeballing ingredients here and there and a pinch of my spark will make this arroz con leche the best you’ve ever tasted,” she says.
She admits the recipe is a fairly simple one, but says that the simplest things in life are always the most life giving.
“You can eat this dessert hot or cold and either way, it will mesmerize you.”
Arroz con leche will not only sweeten your taste buds, it will sweeten your life. Franco concludes by saying not to worry too much about proportions and advises future chefs to have fun while cooking because patience, joy and love will essentially be the most important ingredients.

Arroz con Leche

Ingredients
•    1 cup long-grain white rice
•    7 cups of water
•    1 cup of whole milk
•    1 14-ounce can condensed milk
•    1 12-ounce can evaporated milk
•    1 4-inch cinnamon stick
•    ¾ cups of raisins

Directions
1.    Put the water, rice, and cinnamon stick in a pan set over medium-high heat
2.    Bring to a boil, uncovered, and cook until the rice is tender
3.    Strain out the liquid, discard the cinnamon and reserve the rice
4.    Return the rice to the pan
5.    Stir in the evaporated milk, condensed milk and whole milk
6.    Continue cooking over medium-high heat until the mixture boils
7.    Reduce the heat and cook, uncovered, stirring constantly, until the mixture is thick
8.    Add the raisins and stir well

Makes six bowls.