Arroz Con Leche

Posted on November 5, 2015 by Cloud Delfina Cardona

Arroz Con Leche by Norma Garza
Video and Production by Claudia D. Cardona

Norma Garza, the long time Assistant in the Alumni Relations Office, perfects one of her favorite dishes from her childhood. Not only is she an long time assistant, but she her love for cooking and baking has been with her since adolescence. The recipe she uses is simple and quick, but also requires patience and vigilance.

Ingredients

  • 7 cups water
  • 1 cup long-grain white rice
  • 1 (4-inch) cinnamon stick
  • 1 (14-ounce) can condensed milk
  • 1 cup whole milk
  • 3/4 cup golden raisins
  • Ground cinnamon, for dusting

Directions

First put the water, rice, and cinnamon stick in a medium-sized saucepan set over medium-high heat.

Then bring to a boil, uncovered, and cook until the rice is soft for about 20 minutes. Strain out the liquid, discard the cinnamon, and reserve the rice.

Return the rice to the saucepan and stir in the evaporated milk, condensed milk, and whole milk. Continue to cook over medium-high heat until the mixture comes to a boil. Reduce the heat to low and cook uncovered until the mixture is thick, for about 20 minutes.

Then add in the raisins and stir well. Finally, transfer the pudding to a serving bowl and dust the top of the pudding with ground cinnamon.

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Ice Cream

Posted on November 5, 2015 by Mathew ΧΦ

Ice Cream by Robert Barcenas Videography and Production by Mathew Martinez

Robert Barcenas, Accounting and Philosophy major at St. Mary’s University makes his favorite dessert, ice cream. In this video he  shows us how to make it in easy quick steps. Getting all the ingredients from the local food mart, you too can make ice cream in minutes with this quick and easy tutorial.

Ingredients:

  • 2 Ziploc bags
  • 1 Large freezer bag
  • 1/2 cup milk
  • 1 tbsp sugar
  • 1/2 tsp vanilla
  • 4 cup ice
  • 6 tbsp salt

Directions:

Begin with sealing  1/2 a cup of milk, 1 tbsp of sugar,1/2 tsp of vanilla into one of the Ziploc bags, removing as much air as possible from the bag. Then double bag it in another Ziploc. Now place this double bag into the larger freezer bag, adding 4 cups of ice and 6 tbsp of salt (you won’t be eating the salt). Now after sealing the Ziploc bags and getting some gloves, shake up the bag. Shake the bag for a maximum of 8 minutes. You should be able to see the mixture thickening. Remove the smaller bag from inside the bigger bag and wipe it down to get rid of the excess salt on the outside. Pour it into a cup, grab a spoon and enjoy!

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Cookie Batter Brownies

Posted on November 5, 2015 by Galilea Morales

Cookie Batter Brownies by Galilea Morales

Videography and Production by Galilea Morales

St. Mary’s Student Galilea Morales bakes a batch of cookie batter brownies. She also discusses what it is like to live off campus and the challenges that come with that responsibility. She explains her love for food and baking.

Ingredients
1. Cookie brownie mix (Betty Crocker)
2. 1/2 cup of butter
3.  1/2 cup of chopped pecans
4. 1/2 cup of water
5. 1 egg
Baking Instructions
Initial Action= Pre-heat oven to 325 F
1. Pour both batters into separate mixing bowls and add ingredients to each. Then mix
* 3tbs of water, 1/4 cup of butter to cookie batter
* 4 tbs of water, 1 egg, 1/4 cup of butter to brownie batter
2. Layer brownie mix in pan first
3. Scoop round spoonfuls of cookie batter and place them on top of brownie batter.
4. Cook brownies for 30-35 minutes or until done.
*to check if they are done use a toothpick or fork to poke batter see if it is solid or gooey.
If gooey leave in oven for additional 6 minutes

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Chocolate Chip Cookies

Posted on April 8, 2015 by Brian Magloyoan

Chocolate Chip Cookies by Natalie Magloyoan
Videography and Production by Brian Magloyoan

For Natalie Magloyoan, a freshman exercise and sports science major at St. Mary’s University, baking cookies is something she enjoys doing. Magloyoan goes through the process of making these delicious treats as she explains why chocolate chip cookies are her favorite.

Ingredients

  • 1/2 cup unsalted butter
  • 3/4 cup packed dark brown sugar
  • 3/4 cup sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 (12-ounce) bag semisweet chocolate chips, or chunks.
  • 2 ¼ cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon fine salt

Directions

First, preheat the oven to 375 degrees F. Then prepare the mix by placing the butter in a microwave safe bowl and microwaving it until it is melted. When finished, whisk it together with the sugars, eggs, butter and vanilla until it is smooth.

In another bowl, mix the flour, baking soda and salt. Then stir the dry ingredients with the wet ingredients with a wooden spoon. Once that is complete, add the chocolate chips and stir.

Scoop tablespoons of the dough and place them about two inches apart from one another on the pan. Bake until the cookies are golden, roughly about 12-16 minutes. Once finished, remove the cookies with a spatula and put it on a rack to cool. Serves about 30 cookies.

 

 

 

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Strawberry Crepes

Posted on November 17, 2014 by agonzalez102

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Strawberry Crepes
Story and Photos by Alexandro Gonzalez

With such a fast-paced environment around us, it seems almost impossible to slow down and enjoy life the old way.

Sophomore marketing major Sarah Nasr of Denton, Texas, knows the importance of taking a well-deserved break.

Nasr enjoys cooking, baking, and anything involving the culinary arts.

Nasr has been involved in crepe making for five years now.

She’s somewhat of a self proclaimed expert.
“Whenever I have time to make crepes, I make them, whenever I don’t have time, then I still make crepes.

This system works for me,” she says.

Nasr has always been fond of a good recipe, which she knows to be true of St. Mary’s and their ‘recipe‘ for success.

The learning environment and Marianist community is what drove her to pick this university.
“This was the right fit for me, I knew adapting would take no time,” she says.

Nasr’s traveling experiences throughout Europe have been important in exposing her to different cultures and foods.

She loves trying new things, but her all time favorite is homemade Italian pizza.

“It tastes like nothing from the U.S. there’s something about it that makes it special,” she says.

Since her time Italy, Nasr has picked up a lot of Italian dishes, which she says are her favorite to make, everything from pastas to cannolis.

While in France, she noticed how popular and delicious the crepe and developed an obsession to recreate that dish, while adding her own magic touch.

“This dish is so special to me because it brings back so many memories I experienced with the people I love,” she says.

“This dish can be eaten at any time of the day,” Nasr concludes.

Crepes Ingredients

  • 1 c all-purpose flour (about 4 1/2 ounces)
  • 2 tsp sugar
  • 1/4 tsp salt
  • 1 c milk
  • 1/2 c water
  • 2 tsp butter melted
  • 2 large eggs
  • whip cream (as much as desired)
  • strawberries (as much as desired)

Directions
Put together flour, sugar, and salt in a bowl. Combine milk, water, melted butter, and eggs in a blender. Add the flour mixture to milk mixture, and process until smooth. Heat a pan or skillet over medium heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. Carefully lift the edge of the crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over, and cook for 30 seconds or until center is set. Add strawberries inside the crepe and finish off with whip cream. Makes 8 servings.

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Vanilla Cake Pops

Posted on October 10, 2014 by mkafie

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Vanilla Cake Pops by Cindy Kafie
Story and Photos by Michelle Kafie

Cindy Kafie, a junior Marketing major at St. Mary’s University, hopes one day to attend culinary school and eventually own a cupcake shop in Honduras, her native country. She has a passion for baking; her mother and grandmother have taught her their secrets and techniques. The kitchen was her playground growing up and it shows in every dish she prepares.

Kafie came to St. Mary’s because she liked the mission and fell in love with the community. She loves to eat seafood, and her favorite is fried calamari. She also enjoys Asian food and, in particular, Thai dishes. She loves cooking and baking. Her favorite dishes to prepare are shrimp fettuccine alfredo and rice casseroles. She loves preparing red velvet cookies, any kind of cupcake, and apple cobbler.

One recipe she likes to make is cake pops because she loves the flavor and knows that everyone enjoys eating them. They are fun to make, even though they take a long time. When making these, she advises going through the steps carefully because the cake pops can easily fall off the stick.

Another tip is to avoid coating the cake pops immediately after removing them from the refrigerator to prevent them from cracking. “Cake pops aren’t the easiest dessert to prepare, but once you take the first bite, it will all be worth it,” Kafie says.

Ingredients
• ½ c. water
• 1 1/4 c. all-purpose flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1 stick unsalted butter
• 1 c. sugar
• 2 large eggs
• 1/2 c. milk
• 1 tsp. vanilla extract
• 2 bags of chocolate coating melts

Directions

Preheat oven to 375F. Grease and line an 8-inch square cake pan. In a large bowl, sift flour, baking powder, baking soda and salt. Mix well. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add eggs until just blended. With the mixer on low, slowly add half the flour mixture. Add the milk and vanilla extract. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended. Bake cake for 18 to 20 minutes. Let cake cool in pan for 15 minutes. Break the cooled cake into a few big trunks by hand until it turns into crumbs. Add frosting gradually into the cake crumbs and blend until the mixture becomes dough. Use a small cookie scoop, roll dough into evenly sized balls and place them on the prepared cookie sheets. Refrigerate for 30 minutes. Melt chocolate melts in the oven. Dip one end of a lollipop stick in the chocolate and insert into the cake ball. Repeat with the remaining cake pops. Refrigerate again for an hour. Remove cake pops from the refrigerator. Melt chocolate melts again in the stove. Dip each cake pop in the chocolate and gently tap off excess. Place onto a piece of wax paper.
Makes 20-25 cake pops.

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Peanut Butter Blossoms Cookies

Posted on September 30, 2014 by juliapullin

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Delicious Peanut Butter Blossoms by Yesenia Robles
Story and Photos by Julia Pullin

The warm kitchen fills with a chocolate-kissed smell as cooling cookies rest on a plate.  For Yesenia Robles, a sophomore Criminal Justice major at St. Mary’s University, this setting is a familiar one.

“I love to cook.  It’s something I learned from my grandma when I was younger and cooking reminds me of her,” she says, pressing her thumb into the caramel colored cookie, forming a crater for a chocolate kiss to rest inside.

Robles came to St. Mary’s intending to go to law school, maybe graduate school, and plans to become a lawyer when she graduates, with a possibility of joining the FBI.

“I liked the family and community environment on this small campus,” Robles says, “I also like that we’re based on service and that there’s always someone around to help you.”

Her favorite recipe, Peanut Butter Blossoms, holds a special connection for her, her family and friends. “I used to make these cookies with my mom.  My best friend loves them and I make them for his birthday all the time instead of a cake,” Robles reflects.  With a laugh, she takes a picture of the finished cookies, saying “He left me to go to A&M University this year so I’m showing him what he’s missing.”

Robles also likes to ear spaghetti, mashed potatoes, green beans, and chalupas.  She cooks all the time for her friends and family, whether it is cookies, cakes, or meals.

“What’s funny is that I really don’t like sweet things,” she states “but it’s a lot of fun seeing people’s faces when they eat something I made. It’s a feeling of satisfaction.”

The forming crowd of hungry university students, enticed by the delicious smell in the kitchen, agreed as they eagerly volunteered to try the cookies.  Their happy faces as they devoured the cookies were enough affirmation.

Make your own Peanut Butter Blossoms cookies!

Ingredients:

  • 48 Hershey Kisses brand milk chocolates
  • ½ cup shortening
  • ¾ cup peanut butter
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Directions

First, heat the oven to 375 degrees Fahrenheit and remove the wrappers from the chocolates. Next, beat the shortening and peanut butter in a large bowl until they are well blended. Add 1/3 cup of granulated sugar and brown sugar; beat until fluffy.  Add the egg, vanilla, and milk. Stir together flour, baking soda and salt; gradually beat into the peanut butter mixture. Next, shape dough into 1-inch balls. Place them on an ungreased cookie sheet and press your thumb in the center of the cookie, creating a bowl.  Then you bake them for 8-10 minute or until the cookies are lightly browned.  Immediately press a chocolate in the center of each cookie (the cookie will crack around the edges). Remove them from the cookie sheet and let them cool completely.

This recipe makes about 25 cookies.

Enjoy!

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Apple Crumble & Vanilla Ice Cream

Posted on September 18, 2014 by abcd

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Apple Crumble & Vanilla Ice Cream by Amy Salgado
Story and Photos by Sara E. Flores

Amy Salgado, sophomore software engineering major, loves to bake in her spare time and uses baking as a stress-reliever. She is not a fan of cooking but would rather bake because she says it is less pressure and she has a sweet tooth.

“I love to bake because it calms me, it’s one of the main ways that I bond with my little sister. I always take study breaks and bake random things at random times. It always helps that there’s a delicious outcome at the end,” Salgado says.

Born and raised in Houston, Salgado has been exposed to many culturally-diverse types of food, not only because of the demographics, but also because her father is a professional chef.

“My dad makes the best food ever; he is so patient and delicate with his recipes. The outcome of his cooking is always right on point. My dad never reveals his secrets, but I always get to be his taste tester in the kitchen,” Salgado says.

Because of her Hispanic background, Salgado is used to throwing in a lot of spices and extracts to give her dishes a flavorful taste. Barbecue is Salgado’s absolute favorite type of food, but it never beats her favorite dessert­–apple crumble with vanilla ice cream.

“I chose to do this recipe because it’s easy, breezy, apple crumble. It’s easy to make and it’s delicious. I like to bake things that aren’t time consuming because then they become stressful. It’s a quick fix for a sweet tooth,” Salgado says.

Apple crumble is Salgado’s favorite dessert at any time of the day and any time of the year. She’s always more excited to eat it than bake it.

Ingredients

• 2 Apples

• 1/4 cup olive or canola oil

• 1 stick (8 tablespoons) unsalted cold butter, melted

• 8 tablespoons light brown sugar

• 1 teaspoon ground cinnamon

• 1/2 cup granola

• 2 scoops of Vanilla ice cream

• Prepared caramel sauce, heated, optional

Directions

Heat the grill to medium. Then, place apples in a medium bowl and toss with the oil. Next, Place the apples on the grill, cut-side down and grill until nicely browned. Flip the apples over and continue to grill until nicely browned. Remove from the grill and allow to cool briefly. Place the apple wedges into a bowl and toss with 1/2 teaspoon ground cinnamon, 4 tablespoons light brown sugar and 1/2 stick melted butter. In another bowl, toss together the remaining melted butter, cinnamon, light brown sugar and the granola. Next, place 2 large scoop of ice cream into a bowl and top with the apple mixture. Sprinkle the granola mixture over the top of the apple and drizzle with some of the caramel sauce, if using. This process will give you one serving.

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Monkeybread

Posted on September 10, 2014 by yobriaahh

 

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Monkeybread by Kathryn Galindo
Story and Photos by Bria Bell

Kathryn Galindo, a senior Exercise and Sports Science major at St. Mary’s University, has made a passion of making Monkey Bread for her friends and family.

Galindo, who is also on the St. Mary’s women’s basketball team, says she appreciates her time here because of the small community “You pretty much see people you know everyday. You get to know almost everyone and I enjoy that,” she says.

Even though she will be graduating in May 2014, Galindo expresses her excitement about her future endeavors after her time at St. Mary’s is up “I plan to work for an airrosti rehab facility to be a rehab specialist,” she says.

Cooking Monkey Bread stems from when Galindo was a senior in high school.

“One of my good friends got the recipe from Pinterest and tried to make it because it looked really good, but it came out really bad. We decided to try it again at my house and it came out a lot better,” she says.

Galindo’s favorite foods include fried chicken and asparagus casserole, but she enjoys cooking Italian dishes as well as special desserts. “Overall, I’m just a general lover of food!”

For anyone trying to recreate this recipe of Monkey Bread, Galindo’s advice is to experiment with it “Keep trying to create a different version every time, change your technique occasionally, add a different ingredient like pecans or something…as long as you like it, that’s all that matters,” she says.

Ingredients:

½ cup granulated sugar

1 teaspoon of cinnamon

2 cans of Pillsbury Grands Home Style Buttermilk Biscuits (refrigerated)

½ cup firmly packed brown

¾ cup butter or margarine (melted)

Directions:

Heat oven to 350 degrees. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large storage plastic food bag, mix granulated sugar and cinnamon.

Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.

In small bowl, mix brown sugar and butter; pour over biscuit pieces.

Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Makes 1-9 or 10 inch tube pan

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Reese’s Peanut Butter Chocolate Pie

Posted on August 20, 2014 by brpard228

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Reese’s Peanut Butter Chocolate Pie by Kayla Janecek
Story and Photos by Breanne Pardo

Kayla Janecek cooks with creativity on her mind and makes cooking look like fun.

The St. Mary’s University junior education major brings out her fun personality as she makes a Reese’s Peanut Butter Chocolate Pie.

Janecek decides on a whim to decorate the pie to look like a snake.She shows her rattler pride. “ I love the taste of chocolate and peanut butter together! That’s why I’m so in love with this pie! It’s a great blend of Hershey chocolate and Reese’s Peanut Butter,” Janecek says.

Janecek appreciates the small community at St. Mary’s that allows her to meet many people and likes the one–on–one time with her professors. She also loves the Marianist community and how St. Mary’s reminds her of a bigger version of her high school in her hometown of Victoria, Texas.
“Just about any dish with pasta calls my name,” says Janecek. She loves cooking fire roasted tomato basil soup that her mom came across of in a magazine. Janecek will try cooking new dishes if they interest her to make. Janecek says that cooking is a great stress release and makes her happy. Janecek’s advice for others wanting to make this pie is to make sure that the cook has all the ingredients needed and to have fun baking. Janecek first discovered this pie recipe when she was at a friend’s house for a sleepover. Her friend made this pie and it has been one of her favorite desserts to bake ever since. She enjoys making it for others for special holidays like Thanksgiving and Christmas. Each time she bakes this pie, it reminds her of the sleepover and her friend. Janecek says that she chooses to bake this dessert because it is simple to make and it tastes delicious after any meal.

Reese’s Peanut Butter Chocolate Pie
Ingredients:

• 1-1/3 cups of Hershey’s mini kisses brand milk chocolates
• 2 tablespoons of milk
• 1 packaged crumb crust (6 oz.)
• 1 package (8oz.) Neufchatel cheese (1/3 less fat cream cheese), softened
• ¾ cup of sugar
• 1 cup Reese’s Creamy Peanut Butter or Reese’s Crunchy Peanut Butter.
• 1 tub (8oz.) frozen whipped topping, thawed

Directions:

• Unwrap all the Hershey kisses and put the kisses in a measuring cup. Add cups of chocolates and milk in a microwaveable bowl. Microwave the chocolate until it is melted, which takes approximately 30 seconds. After the chocolate is fully melted, stir it. Pour it flat into the piecrust and put it into the refrigerator to harden. While the pie is in the refrigerator, open up the cream cheese and put it into a mixing bowl. Use the mixer to mix the cream cheese. Add the sugar and Reese’s peanut butter in the mixing bowl and mix it with the cream cheese. Now add the whip cream and mix it together in the mixer. The whip cream will start turning a light brown color, which will be the color of the filling. Pour all the ingredients into the hardened chocolate piecrust then spread. Put Hershey kisses on top in any design that you want. Try and design a snake on the pie! Place the pie in the refrigerator for at least four hours so that the filling can harden.

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