by Kaitlyn Chow and Emma Reznick
Don’t know what to eat today? Just take a look at these amazing recipes!
As food often ties communities together, the BTHS Cookbook ties all BTHS students and faculty together with family recipes from these students and faculty.
Filipino street food (2019, Cannon)
Chocolate Chip and Chemistry Cookies (Mrs. R)
Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
Instructions:
Preheat oven 375 degrees F.
Combine flour, baking soda, and salt in a small bowl.
Beat butter, granulated sugar, brown sugar, and vanilla extract in a large mixing bowl until creamy.
And eggs, one at a time, beating well after each addition.
Gradually beat in the flour mixture until fully mixed.
Stir in chocolate morsels.
Drop dough by rounded tablespoon onto ungreased baking sheets.
Bake 9 - 11 minutes or until golden brown.
Cool on baking sheets for 2 minutes and then remove to racks to cool completely.
Clean your workstation and equipment.
Enjoy eating your cookies!
Ginger Snaps (Mrs. R)
Ingredients:
1 egg
¾ cup sugar
¼ cup dark brown sugar
⅔ cup vegetable oil
4 tbsp molasses
1.5 tsp vanilla extract
1 tsp cinnamon
¼ tsp ground cloves
1.5 tsp ground ginger
2 cups all purpose flour
2 tbsp baking soda
½ tsp salt
You will also need extra sugar to roll the cookies in.
(optional) chocolate to taste
(optional) sprinkles to taste
Instructions:
A. Making the dough
Mix sugar, brown sugar and oil together either in a bowl or in a mixer. Mix until combined.
Add molasses, vanilla and egg and continue mixing until smooth.
Add cinnamon, cloves, and ginger, mix lightly to combine.
In another bowl or in a large ziplock bag, mix the flour, salt, and baking soda.
Slowly add the flour mixture to the mixture in the bowl and mix until it is smooth.
Cover the bowl and dough with saran wrap and place in the refrigerator until cooled through (at least an hour and you can actually keep this in overnight)
B. Making the cookies
Preheat oven to 350 F and line 2 cookie sheets with parchment paper
Pour extra sugar in a bowl or on a dinner plate.
Make 25 dough balls about tablespoon sized (you can also use a small ice cream scoop)
Roll the dough balls in the sugar and place on cookie sheet around 2 inches apart since these do spread
Bake for 10 minutes - the cookies will be slightly browned on the edges.
Remove cookies from sheet and cool on a wire rack
(optional) melt the chocolate, and dip the cookies into it, then dip into sprinkles
Strawberry Vanilla Cupcakes (Sanjana Iyer)
Ingredients:
Cupcakes:
1 ¼ cups all purpose flour
1 ¼ tsp baking powder
½ tsp salt
½ softened unsalted butter
¾ cup sugar
2 large eggs
2 tsp vanilla extract (or until it’s vanilla-y enough for you)
½ cup buttermilk
12 strawberries
Frosting:
4 cups icing sugar
⅞ cup softened unsalted butter
⅜ tsp salt
¾ strawberry ice cream
Instructions:
Cupcakes:
Whisk together flour, baking powder, and salt in a bowl
In another bowl, whip butter and sugar until light and fluffy
Add eggs to the butter and sugar one at a time, beating until incorporated, then add vanilla and mix
Add the dry ingredients in three parts to the bowl, alternating with the buttermilk, beating on low speed until well combined
Line a muffin tin with cupcake liners, or grease the tin. Start by adding about a teaspoon full of batter to the bottom of each cupcake for the strawberries to sit on.
Add a strawberry to each cupcake, and then fill each cupcake with the rest of the batter. Make sure not to overfill! About ⅔ of the way in each cup should be enough for a flat top for the frosting to sit on top
Bake at 350 F for 20-23 minutes or until the edges are golden brown and a toothpick comes out clean
Frosting:
Beat together the icing sugar, butter, and salt until combined, then beat in the strawberry ice cream ***make sure the icing sugar, butter, and salt are smooth before adding the ice cream!
Put in a piping bag, and ice the top of each cupcake! If you want, you can also add freeze dried strawberries on top, or sprinkles.
Lemon Bars (Tim Smyth)
Ingredients:
Crust:
2 sticks butter, softened
2 cups flour
1/2 cup sugar
1 tsp vanilla
Filling:
4 eggs
1/4 cup flour
1 1/2 cups sugar
2 lemons' zest + juice (a little more than 1/2 cup)
Instructions:
Crust:
Mix together
Bake in 9" x 13" pan ~20 minutes or until golden brown
Filling:
Whisk together until homogenous
pour atop finished crust
bake for additional 20 minutes
Korean Spicy Rice Cakes (Kaitlyn Chow)
Ingredients:
1 lb. Korean cylindrical rice cakes
3 pieces Korean fish cake sheets
2 cups water
3” x 6” dried kelp
8 large anchovies (heads and guts removed)
⅓ cup Korean spicy chili paste (gochujang)
¼ cup Korean chili flakes (gochugaru)
1 tbsp sugar
1 tbsp soy sauce
Instructions:
Soak rice cakes in some water for around 15 minutes (if frozen).
Boil the water along with the kelp and anchovies for 15 minutes.
Meanwhile, mix together the chili paste, chili flakes, sugar, and soy sauce.
After 15 minutes, remove the kelp and anchovies from the broth. Place the rice cakes in the pot and stir well.
Cut the fish cake sheets into triangles (or preferred shape).
Add the mixture into the pot and mix well.
Allow the rice cakes to simmer for around 5 minutes until the liquid thickens.
Add the sliced fish cakes to the pot and stir well.
Enjoy!
Hong Kong-style French Toast (Kaitlyn Chow)
Ingredients:
3 eggs, whisked
4 slices thick bread (Texas toast/Brioche)
Peanut butter
Condensed milk
Instructions:
Spread some peanut butter on one slice of bread, followed by a layer of condensed milk.
Place another slice of bread on top of the slice with peanut butter and condensed milk. Repeat for other slices.
Heat a pan to low-medium heat and add about 1-2 tablespoons of cooking oil.
Soak the sandwiched slices of bread in the egg mixture for about 15 seconds each side.
Once the pan is hot, place the toast on the pan, frying each side for 1-2 minutes, until golden brown.
Enjoy!
Korean Spicy Soft Tofu Soup (Kaitlyn Chow)
Ingredients:
5 cups water
1 block soft tofu (silken tofu)
1-2 tbsp Korean chili flakes (gochugaru)
1 tbsp sesame oil
1-2 tbsp fish sauce
¼ cup chopped garlic
200 g mushrooms of choice
12 oz. sliced beef (optional)
Green onions (for garnish...optional)
Instructions:
Add 1-2 tbsp cooking oil to a medium-sized pot over medium-low heat. Add the chili flakes after the pot is hot and stir for 30 seconds. Add the garlic and sliced beef and stir for an additional 1-2 minutes until the beef is cooked. Be careful not to burn the chili flakes and/or garlic.
Increase to medium-high heat and add the water. Cover the pot with a lid and let it boil (around 8-10 minutes).
Meanwhile, cut the mushrooms into desired shapes and sizes, as well as the tofu (in fairly large cubes).
Once the soup boils, lower the heat and add the mushrooms and tofu. Let the soup simmer for 5-10 more minutes.
Add the fish sauce and sesame oil (according to taste).
Add the green onions as garnish (if desired) and enjoy!
Banana Pancakes (Kaitlyn Chow)
Ingredients:
½ banana
¼ cup oats
1 egg
1 tsp baking powder
1 tsp ground cinnamon
2 tbsp milk of choice
Instructions:
Blend oats in food processor or blender until oats are in fine pieces.
Mash the banana in a bowl. Add oats, egg, baking powder, ground cinnamon, and milk to bowl. Mix until mixture is just combined.
Heat skillet or pan to medium heat. Add oil and pour a little less than ¼ cup of the batter onto the skillet for each pancake. Add toppings of choice. Flip pancake once bubbles are formed, about 30-45 seconds, and cook on other side for an additional 15-20 seconds. Repeat for remaining batter.
Enjoy and serve with maple syrup (the key to the perfect pancakes)!
Kimchi Tofu Stew (Ms. Alvarez)
Ingredients:
½ cup sushi rice
14 oz organic firm tofu
2 scallions
2 garlic cloves
1 oz fresh ginger
6 oz baby bok choy
1 chicken bouillon cube
2 tbsp gochujang
2 tbsp tamari
½ cup cabbage kimchi
Instructions:
Add the rice, 1 cup of water, and a pinch of salt to a pot and bring to a boil, cover, and turn heat to low then cook for 15 to 18 minutes
Cut tofu into 1 inch cubes, slice scallions (separate white and green parts), slice the garlic, mince the ginger, and cut the bok choy in half lengthwise
Heat 1 tbsp vegetable oil in a large pot over medium-high heat, add scallion whites, garlic, ginger, and cook for 1 to 2 minutes, stirring frequently
Add tofu and cook for 4 to 5 minutes, then remove from the heat and transfer to a bowl
Return the pot to the stove over medium high heat, and add the bouillon cube, gochujang, tamari, and 2 cups of water. Whisk to combine, then let boil
Reduce heat to a simmer, then add the bok choy. Simmer for 3 to 5 minutes
Add kimchi to the pot and stir
Remove pot from heat, and pour stew into large bowls. Add the cooked scallions, garlic, ginger, and tofu, then add the green scallion pieces and bok choy
Enjoy!
Lemon Cheesecake with Fruit Toppings (Emma Reznick)
Ingredients:
Crust
1 3/4 cups gingersnap cookie (or any graham crackers) crumbs (about 30 cookies)
1/4 cup margarine or butter, melted
Filling
3 (8-oz.) pkg. cream cheese, softened
1 cup sugar
4 eggs
1 (15.75-oz.) can lemon pie filling
1 (8-oz.) container sour cream
1 teaspoon grated lemon peel
Topping
1 (12-oz.) jar seedless red raspberry preserves
1/3 cup lemon juice
2 cups halved strawberries
1 cup blueberries
1 cup raspberries
2 kiwi fruit, peeled, quartered lengthwise and sliced
Strips of lemon peel, if desired
- Heat oven to 350°F. In a medium bowl, combine crust ingredients; mix well. Press in the bottom and 1/2 inch up sides of an ungreased 10- or 9-inch springform pan. Bake at 350°F for 5 minutes.
- Meanwhile, in a large bowl, combine cream cheese and sugar; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Reserve 1/2 cup pie filling for topping; refrigerate. Add remaining pie filling, sour cream, and grated lemon peel; blend well. Pour filling into partially baked crust; spread evenly.
- Bake at 350°F. For a 10-inch pan, bake 60 to 70 minutes or until the center is almost set; for a 9-inch pan, bake 1 hour 10 minutes to 1 hour 20 minutes. (To minimize cracking, place a shallow pan half full of hot water on the lower oven rack during baking.) Cool in a pan on a wire rack for 1 hour. Refrigerate at least 24 hours.
- In a small bowl, combine preserves and lemon juice; mix well. Refrigerate.
- To serve, carefully remove the sides of the pan. Place cheesecake on a serving plate. Spread reserved pie filling over top of cheesecake.
- In a medium bowl, combine strawberries, blueberries, and raspberries. Spoon about 1 cup berry mixture around the edge of the cheesecake. Drizzle with some of the preserves mixture. Arrange a few kiwi fruit pieces in a berry mixture on cheesecake. Garnish with lemon peel strips. Serve with remaining fruit and preserves mixture. Store in the refrigerator.
- Enjoy!
Banana Bread (Ms. Engstrom)
Ingredients:
3-4 very ripe large bananas
¼ C milk
1t Lemon Juice
2t baking soda
1t vanilla extract
1 stick salted butter
1 ¼ C sugar
2 large eggs
2 C flour
Cooking spray
Instructions:
Preheat oven to 350 F.
Cut up bananas into small pieces and put in a bowl. Blend until smooth. Set aside.
Obtain milk, and make it sour by mixing in lemon juice. Add vanilla and baking soda to this mixture. Set aside. (pro-tip: do all of this in the measuring cup)
Melt butter and put in a large mixing bowl. Blend until smooth. Add sugar and eggs, blend. Stir the sour milk from step 2, then add to the bowl. Blend.
Add in flour, 1 cup at a time, to the large mixing bowl. Blend.
Add bananas from step 1 to the large mixing bowl. Blend.
Add to a greased 9x11inch pan (I use a half-chafing dish).
Cook at 350 F for 40 minutes, or until a toothpick comes out clean.