German Chocolate Cake

Posted on July 1, 2014 by adriananavila

This slideshow requires JavaScript.

German Chocolate Cake by Rachel Grahmann
Story and Photos by Adriana Avila

Dessert is often identified as the best part of every meal, while comfort and Chinese food will always hold a special place in Rachel Grahmann’s heart, nothing will ever come close to her love of sweets, specifically homemade German Chocolate Cake.

While cooking is something Grahmann has always loved to do, her true passion lays photography and graphic design. A senior English-Communication Arts major from Victoria, Texas, Grahmann plans to graduate December 2014 and pursue a job in either graphic design or photography.

When she was a child, Grahmann’s family followed healthy eating habits; sweets were limited so she started learning to make some of her own.

“Most people have a sweet tooth; I have a mouth full of sweet teeth. I love dessert. Cookies, cake, anything thing with sugar,” Grahmann says. One father’s day, Grahmann put her cooking skills and sweet tooth to use and made her father his favorite cake, German Chocolate. It quickly became a shared favorite and, assuming from the dessert’s name that it was German, she felt a strong heritage connection.

“It’s not really from Germany. The guy who invented this specific chocolate bar for baking in 1852, – same year St. Mary’s was founded- was named Sam German and the first person to come up with the recipe was a homemaker in Dallas in the 1950s. I feel cheated,” Grahmann notes.

Despite that discovery, Grahmann continues to hold German Chocolate Cake as a favorite and it was her first and only choice of recipe to share. “It’s a lot of fun to create something you can also enjoy so much. It is fun, comforting, and once you learn, fast food and store bought never tastes as good. I just hate the cleanup. The perfect set-up for me would be to find someone I can bake for and then they clean everything up, that part is definitely the worst,” Grahmann says.

Grahmann offers a few tips for baking this sweet treat at home: “Take your time, and make a big mess, but only if someone else is there to clean it up. Also, don’t sample the ingredients along the way; did you know German chocolate bars are measured so that you use the whole bar? Yeah, neither did.”

Ingredients:

For the cake:

  • ½ c water
  • 4 (1-oz) squares German sweet chocolate
  • 1 c butter, softened
  • 2 c white sugar
  • 4 egg yolks
  • 1 tsp vanilla extract
  • 1 c buttermilk
  • 2 ½ c cake flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 4 egg whites

 For the icing/filling:

  • 1 c white sugar
  • 1 c evaporated milk
  • ½ c butter
  • 3 egg yolks, beaten
  • 2 1/3 c flaked coconut
  • 1 c chopped pecans
  • 1 tsp vanilla extract

Directions:

Cake: Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3-9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 oz chocolate until melted. Remove from heat and allow cooling. In a large bowl, cream 1-c butter and 2 c sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, and then quickly fold in remaining whites until no streaks remain. Pour into 3 – 9 inch pans Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cooling for 10 minutes in the pan, and then turn out onto wire rack.

Filling: In a saucepan combine 1 c sugar, evaporated milk, ½ c butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread. Spread the filling between layers and on top of cake.

Makes 8 servings.

Filed under: Class Projects, Desserts, Recipes | Tagged: , , , , , , | Leave a comment »

Southern Comfort Done Right

Posted on June 20, 2014 by lives4life911

This slideshow requires JavaScript.

Jambalaya and Sweet Cornbread by Carly Bourke
Story and Photos by Colin Castillo

Carly Bourke, a former St. Mary’s University student, says that something as simple as cooking can give you insight into yourself as a person.

It is easy to see the type of person she is after she prepared a very comforting and warm bowl of Jambalaya with some sweet cornbread on the side. It is this type of personality that led her to discover her perfect career path and guides her life philosophy.

Carly first arrived at St. Mary’s University with a demeanor that resembled her cooking: warm and happy.

This led her to pursue a degree in Political Science hoping to work with non-profit organizations.

She believes everybody is called to serve others in their own way.

She brought up the comparison between her worldview and her favorite foods and says she is not surprised at all that they line up.

She loves Bar-B-Que and chili like a Texas girl should but she says these dishes are about more than just flavor.

“Food more than anything has the ability to bring people together in a very simple, positive way.”

She loves something like Jambalaya because it is simple to make.

Everything goes in a pot and works its magic.

It also is a large enough dish that it feeds a family.

“Eating together as a family is very important; these are people you love unconditionally. It is a time to gather together and enjoy each others company.”

She expands to say, “It isn’t just family. Everybody should be treated like your family. You should care for everyone.”

She says food is important in that it bonds people together to be more than friends.

Over a bowl of something delicious you can learn more about a person than in any other setting.

Her career and personality reflect the foods that she loves but these two also go deeper.

Carly says her grandmother taught her to cook from a very early age.

It is here that the value of family was instilled in her. “My grandmother and I would get up really early before anybody else and start cooking.

By lunch time we had a bunch of happy tummies and people ready to take naps.” From there she improved on recipes and works on new food ideas as a hobby.

For something like Jambalaya the trick, she says, is to take as much time as possible.

The ingredients need time to settle and get to know each other.

“First the sausage and the tomatoes have to say, ‘Hi’ and then they invite all of their friends to the party.”

Once everyone has been properly introduced, the bowls of piping hot food are served up to the ready and patiently waiting.

From cooking to her career, Carly carries values learned at an early age.

It is these values that influence her life and the types of food she loves to cook.

With so much instilled in one young woman it is easy to see why her Jambalaya is a favorite of her family. It is but a reflection of the greater love existing in the chef.

Recipe: Jambalaya      Serves: 15-20

  • 1 pound of Smoked Sausage or Turkey Sausage
  • 1 pound of shrimp, peeled and deveined
  • 3 chicken breasts, cubed
  • 3 stalks celery, chopped
  • 1 bunch of green onions, thinly sliced
  • 1 bell pepper, chopped
  • 3 Tbs. Paprika
  • 2 Tsp. Chili powder
  • 1 Bay leaf
  • 3 Tbs. Ground Cumin
  • 2 cups of Brown Rice
  • 6 cups of Chicken Stock
  • 2 Tbs. of olive oil
  • 2 Tbs. of butter
  • 1 tomato, diced
  • 1 green chili, diced
  • Salt and Pepper to taste
  • Tony Chachere’s Jambalaya seasoning to taste

In a pan over medium heat cook chicken with olive oil and season with salt,  pepper, chili powder. When chicken is cooked set aside away from stove. Cook Sausage with butter in a large pot over medium heat until brown and season with salt and pepper. Add tomatoes and green chili to sausage stirring occasionally. Add celery, onion, and bell pepper and heat thoroughly. Add chicken stock, rice, chicken, and seasonings to taste.  Cook for 45 minutes stirring occasionally. Add shrimp and cook for 5 more minutes. Allow time to cool and for flavors to blend together Taste and double check flavor is right where you want it. 

Optional: Corn Bread    Serves: 15-20

  • 1-2/3 cup all-purpose flour
  • 1-2/3 cup yellow cornmeal
  • 1 Tbs. and 2-3/4 tsp. of baking powder
  • 2 eggs
  • 1 2/3 cup of milk
  • ½ cup and 1 Tbs. of vegetable oil.
  • 2/3 cup honey
  • ¾ cup sugar
  • 1-3/4 tsp. of salt
  • 1 cup sweet corn, drained

Preheat oven to 400 degrees F. Spray or lightly grease a sheet pan. In a large bowl, combine flour, cornmeal, corn, sugar, salt, and baking powder. Stir in egg, milk, honey, and vegetable oil until well combined. Pour batter into prepared pan.  Bake in preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Filed under: Class Projects, Entrees, Recipes | Tagged: , , , , , | Leave a comment »

Salsa

Posted on April 7, 2014 by Isaac E Lucio

Salsa by Jose Lucio
Videography and Production by Isaac E Lucio

Jose Lucio, the Nighttime Supervisor of the Blume Academic Library, shares his thoughts on food and prepares Salsa.

Ingredients

  • 1/2 Onion
  • 1 Tomato
  • 6 Serrano Peppers
  • 1 Can of Tomato Sauce
  • 2-3 Lemons

Directions

Begin by cleaning the ingredients and preparing a space to cut them. Then, chop the half onion into small pieces and do the same with the tomato. Add both to a bowl. Then, cut the serrano peppers in half and remove the seeds before cutting the peppers into pieces and adding them to the bowl as well. Next, squeeze the lemons and pour the juice into the bowl with the rest of the ingredients. Finally, open the can of tomato sauce, pour it into the bowl as well, and stir well.

Filed under: Class Projects, Recipes, Side Dishes, Video Features | Tagged: , , , | Leave a comment »

Red Velvet Crepês

Posted on April 7, 2014 by Travis

Red Velvet Crepês by Wendy Araujo
Videography and Production by Travis Bowles

Chef Wendy loves making deserts. She is a St. Mary’s alumn who also enjoys eating red velvet cake. So, when this recipe found her, she couldn’t wait to give it a try.

Ingredients

Crepe Batter
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 3 tablespoons sugar
– 2 cups butter milk
– 1 1/4 cup whole or lowfat milk
– 1 large egg
– 1 teaspoon vanilla extract
– 1 1/2 tablespoons cocoa powder, sifted – 1 tablespoon red food color gel
– 2 tablespoons unsalted butter, melted + 2 tablespoons cooking oil (for pan)

Mascarpone Cream Filling
– 500 mL heavy cream
– 300 gr mascarpone cheese – 1/2 cup icing sugar
– 1 teaspoon vanilla extract
– zest of 1 orange (optional, but adds nice tang)

Chocolate Ganache Topping
– 75 gr bittersweet chocolate
– 75 mL heavy cream
– 1 tablespoon sugar

Directions

For the Mascarpone Filling:
Using a mixer, mix mascarpone cheese, 1/4 cup sugar, and vanilla until soft and fluffy. Set aside. Whip cream and remaining sugar to a stiff peak. Carefully fold into the mascarpone cheese until combined. Refrigerate until ready to use.

For Chocolate Ganche Sauce
Place chocolate in a heatproof bowl and set aside. In a small sauce pan, heat cream and sugar to a rolling boil. Remove from heat, and pour over chocolate. Carefully mix until homogenous, and set aside until ready to use. If the ganache sets, re-melt the chocolate over a double boiler.

Red Velvet Crepes
In a large bowl stir together flour, baking powder, baking soda, salt, and cocoa powder. Set aside. In a separate bowl, whisk together the buttermilk, milk, egg, sugar, melted butter, vanilla extract and food coloring. Whisk until combined. Pour the liquid ingredients into the mixing bowl with the dry ingredients, and stir with a wooden spoon until the dry ingredients are combined. The batter will be a little runny (think soup). If you find that the batter is too thick and pancake like, add more milk (regular). Make sure the batter is clear of lumps. With a pastry brush, brush the surface of large (non-stick) skillet with cooking oil. Heat it over medium heat. Test skillet after a couple of minutes by drizzling a few few drops of water onto the cooking surface. If the drops sizzle and evaporate, the surface is hot enough. Turn the heat down to medium. For each crepe, spoon or ladle about 1/4 cup of the batter into the center of the skillet. Holding onto the handle of the pan, remove it from the heat and swirl the pan so the batter coats the bottom of the pan. You want to make the coating as thin as possible. If you have holes in the crepe, go ahead and add more batter to the pan to cover them. Return to heat. As the batter cooks, it will dry and lose its shine (~ 2 minutes). Once this happens, use a non- metal spatula and carefully flip the crepe over. Finish cooking the crepe on the other side (~ 45 seconds). Gently slide the cooked crepe onto an ovenproof plate, and keep the finished crepes warm in an oven set at 195 degrees.

Assembling the Crepes
Pipe mascarpone cream filling, and carefully roll. Drizzle with chocolate ganache sauce and dust with icing sugar.

Filed under: Class Projects, Desserts, Recipes, Video Features | Tagged: , , , | Leave a comment »

Chocolate Pecan Pie

Posted on April 7, 2014 by Rachel Grahmann

Chocolate Pecan Pie by India Bray
Video and Production by Rachel Grahmann

India Bray bakes her family’s traditional Chocolate Pecan Pie and shares how much the recipe means to her. Bray is a senior sociology major at St. Mary’s University and has enjoyed cooking with her mother and grandmother since a very young age.

Chocolate Pecan Pie

Ingredients:
• 1/3 C butter
• 3 eggs
• 1 C corn syrup (Karo)
• 2/3 C sugar
• 1/3 C cocoa
• 1/4 tsp salt
• 1 C pecans + more as needed

Directions:
Butter pie plate and press the crust lightly to create a the shell. Set this aside.
Next, melt the butter in a microwave. Once it is completely melted, slowly stir in cocoa until there are no lumps. Set this aside to cool.
In a separate bowl, beat the eggs and blend in the corn syrup and salt. Add the cooled butter mixture and stir. Add pecans and stir until everything is mixed evenly.
Pour into pie shell and add extra pecans as needed to fill in any gaps.
Bake 50 minutes @ 350 degrees Fahrenheit, checking periodically.

Filed under: Class Projects, Desserts, Recipes, Video Features | Tagged: , , , | Leave a comment »

Rainbow Cheesecake

Posted on April 7, 2014 by skhury

Rainbow Cheesecake by Jessica Hughes

Videography and Production by Stela Khury

Jessica Hughes, St. Mary’s University alumna, is a fan of gifting delicious desserts to sweeten up the lives of her friends. She believes that baking is an artistic way of expressing herself through food, which is why she was drawn to this cheesecake recipe that is both tasty and a feast on the eyes.

Ingredients

Crust

2 c finely crushed graham crackers

2 T sugar

1/2 tsp ground cinnamon

6 T unsalted butter, softened

Directions

Preheat oven to 340 Fahrenheit. Mix the crushed graham crackers with the dry ingredients. Gradually add lumps of softened butter and mix with clean fingers. Press the mixture into a nine-inch pan with removable sides to form the base of the cheesecake. Place the pan in oven for 10 minutes or until the crust is golden brown.

Filling

4 packages (8 oz each) cream cheese, room temperature

1 ⅓ c sugar

2 tsp vanilla

1 c sour cream

1 c heavy cream

liquid food coloring

Directions

Mix the sugar, vanilla, salt, sour cream and eggs. Gradually add the cream cheese and mix. Finish by adding the heavy cream. Separate the batter into six bowls. Add liquid food coloring to each of the bowls to create the colors red, orange, yellow, green, blue and violet. Pour the batter in this sequence into the center of the pan. Cover the pan with aluminum foil and bake in the oven for an hour.

 

Filed under: Class Projects, Desserts, Recipes, Video Features | Tagged: , , , , | Leave a comment »

Three-Layered Lasagna

Posted on April 7, 2014 by emmasantoyo22

Three-Layered Lasagna by Christina Santoyo

Videography and Production by Emma Santoyo

Christina Santoyo, a junior English Communication Arts major, cooks a lasagna from a recipe given to her by her mother. Santoyo claims she has never had a lasagna as good as the one her mother makes.

Christina Santoyo prepares a lasagna from a recipe passed down from her mother. She discusses her love for cooking and sharing her food with loved ones.

 

Ingredients

• 1 box of Oven baked lasagna Pasta

• 4 links of Italin Sausage

• 16 oz ricotta cheese

• 36 oz Marinara sauce

• 16 oz shredded mozzarella cheese

• 1 egg

• 2 TBSP of herbes de Provence

Directions

First began to cook the italin sausage links in a small pan (drain oil), and be sure to cut the meat into smaller pieces while cooking. Next mix the ricotta cheese, egg, and herb de provence in a small dish. Once the meat is done you can begin layering the lasagna, start with sauce on the bottom of 9×11 baking pan, then add a layer of already oven baked noodles, add a layer of the ricotta mixture, then add a layer of meat, add more sauce, sprinkle mozzarella cheese, and repeat this layering two more times. Place in oven and bake for 45-60 minutes until the top layer of mozzarella is golden brown.

 

Filed under: Class Projects, Entrees, Recipes, Video Features | Tagged: , , , | Leave a comment »

Chocolate Chip Muffins

Posted on October 31, 2013 by Alex

This slideshow requires JavaScript.

Chocolate Chip Muffins by Megan Salib
Story and Photos by Alex Diaz

A fresh baked muffin hits just the right spot when walking to class in the morning or even as a late night study snack.

Students who live on campus know what it’s like to be deprived of home cooked meals.

However, with the new kitchenettes in the outback, Megan Salib, a junior psychology major, brings a little bit of home by being able to bake some of her favorite muffins.

Salib, from Corpus Christi, Texas, enjoys food that offers versatile ways of being prepared.

“I like all kinds of food. I like to always try different things and my favorite would be vegetables because there are so many different ways to make them and they still taste good!” she says.

As a full-time student and active member of Catholic Daughters of the Americas, Marianist Leadership Program, Catholic Student Group, The Bridge and Delta Zeta, Salib turns to baking as dedicated time for herself.

“Baking has been a way for me to express my creative side,” Salib says. “I am continually experimenting with new foods and recipes.”

Salib loves the strong sense of community that is offered at St. Mary’s and it gives her joy when she can share her treats with classmates, friends and sisters.

“I have gotten a lot of compliments from friends for my brownie cheesecake,” Salib says.

After graduating from St. Mary’s, Salib plans to commit to a year of service before applying to graduate school for social work.

“I want to help children find a safe environment they can grow up in,” Salib explains. “I want to eventually work with adoption agencies.”

This Chocolate Chip Muffin recipe allows for creative freedom, one of the main reasons why it is at the Salib household.

“I chose this recipe because it was something my family used to make for breakfast before I went to school. It’s easy and you can always change it and add different things to it like fruit or nuts,” Salib explains.

Baking does not always have to be a step by step activity.

“Make it your own,” Salib says. “By changing ingredients in a recipe, a new dish is created every time.”

Ingredients

  • 1 c whole wheat flour
  • 1 c sugar
  • 1 T vanilla
  • 1/2 c applesauce
  • 1 tsp baking soda
  • 2 egg whites
  • 3/4 c chocolate chips
  • 2 T brown sugar
  • 1 packet vanilla pudding mix

Directions: 

Preheat oven to 350°F. In a bowl, mix together the applesauce and egg whites. Slowly add in dry ingredients until an even consistency is created.  Line the muffin pan with liners and fill the cups 3/4 full. Bake in the preheated oven for about 15-20 minutes. Let muffins cool before removing them from the pan. Recipe makes about 8 servings.

Filed under: Class Projects, Desserts, Recipes | Tagged: , , , , , , | 1 Comment »

Red Velvet Cupcakes

Posted on February 15, 2013 by casasj23

This slideshow requires JavaScript.

Rich and Creamy Cupcakes Made with Love

Story and Photos by Juan Casas

Velvety perfection is the first thing that comes to mind after taking a bite out of one of Mercedes Kelso’s red velvet cupcakes.

A sophomore English major at St. Mary’s University, Kelso plans on becoming a high school English teacher.

“I’m probably going to be the kind of teacher that brings her students all kinds of baked goodies,” says Kelso.

Growing up in Boise, Idaho, Kelso enjoyed spending time baking with her family. Though being away from them has been tough, she says St. Mary’s has welcomed her warmly.

“I like St. Mary’s because it has a positive and welcoming community and the student body is very accepting.”

Kelso’s favorite food to eat is Indian, “I like the unique spices and flavor,” she explains. Nevertheless, her favorite kind of cooking is actually baking, though she also enjoys making homemade pizzas, “like the crust and everything,” Kelso says.

Kelso’s enthusiasm demonstrates that baking has a place in her heart. Though meticulous about how she bakes, she also does so with such a level of confidence that she has no use for measuring cups. “This recipe is one of my favorites,” she says. “My sister and I spent lots of quality time together baking red velvet cupcakes growing up.”

Despite her diligence, Kelso also puts much passion into her baking. According to her, it is the only way to do it, “Though it may sound cheesy – no pun intended – the best way to bake these cupcakes is with tons of love and lots of patience.”

 

Cupcake ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 1/2 cups of vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract

Frosting ingredients:

  • 1 pound cream cheese, softened
  • 2 sticks butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners’ sugar

 

Directions:

1. First and for most make sure you preheat the oven to 350 degrees F.

2. Line 2 cupcake pans with cupcake papers.

3. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.

4. In a separate bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer.

5. Take the ingredients from both bowls and mix until smooth and completely combined.

6. Divide the batter evenly among the cupcake tins.

7. Bake in oven for about 20 to 22 minutes.

8. Test the cupcakes with a toothpick to make sure the are fully baked.

9. Remove from oven and cool completely before frosting.

 

For the Cream Cheese Frosting:

1. In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth.

2. Add the sugar and beat on a low speed until incorporated. Increase the speed to high and mix until super light and fluffy.

Filed under: Class Projects, Desserts, Recipes | Tagged: , , , , , , , | 1 Comment »

Fideo

Posted on November 1, 2012 by Isaac E Lucio

This slideshow requires JavaScript.

Fideo by Jose Lucio
Article and Photos by Isaac Lucio

Affordable, fast, and easy to make—if those are qualities someone is looking for in a dish, then Jose Lucio’s recipe for fideo is the right one.

Jose Lucio, nighttime supervisor of the Blume Academic Library at St. Mary’s, was born in San Antonio and has had his three children attend the university.

Lucio likes the fact that St. Mary’s is a small university, believing that the smaller class sizes are much better for students, helps students’ behavior and allows less commotion than there may be at larger schools.

Lucio’s favorite foods are fish and Mexican, so he enjoys cooking different kinds of meat.

Often, he adds in spices and decides it is right by how it looks, so he found it interesting to give the spices actual measurements for this recipe.

He chose to cook fideo for its affordability, ease of preparation and taste.

It is also something that his family has eaten for dinner just about every day for years.

“We all make it a little bit different, just cook slow, don’t rush, and remember to use a low flame,” Lucio advises.

Ingredients

•1 c of Water
•½ box of Vermicelli
•½ tsp of Salt
•½ tsp of Pepper
•¼ tsp of Ground Camino
•1 can of Tomato Sauce

Directions
The first thing to do to make fideo is to place a pan on a stove and pour in half a box of Vermicelli, then turn on the fire to a low setting. Using a spoon, continually stir the Vermicelli around the pan until you notice some of them turning brown. At that point, pour in a cup of water, keeping in mind the steam from it will be hot. You no longer need to stir it, just add in half a tablespoon of Salt, half a tablespoon of Pepper, and a quarter tablespoon of Ground Camino, and then wait for the water to boil. Once it’s boiling, add one can of Tomato Sauce, fill the can with water and pour it in as well – this way you can get all of it into the pan. Now all you have to do is let it sit for three to five minutes, once the time is over, turn the fire off and enjoy. This recipe can serve from one to three people, depending on how hungry they are!

Filed under: Class Projects, Entrees, Recipes | Tagged: , , , , , | 1 Comment »

« Previous Page — Next Page »