The Sweet Spot
By: Ariana Shafiee
Table of Contents
Pies Pumpkin Pie.......................................................... 1 Lemon Meringue.................................................. 2 Apple Pie............................................................3 Chocolate Mudslide Pie........................................4 Breads Cornbread..........................................................5 Banana Bread.................................................... 6 Pumpkin Bread.....................................................7 Coconut Bread....................................................8 Cakes New York Cheesecake...........................................9 Vanilla Sponge CAKE.......................................... 10 RED VELVET CAKE................................................... 11 All Chocolate Cak............................................. 12 Carrot Cake......................................................13 Strawberry Cheesecake....................................14 Hummingbird Cake............................................... 15 Angel food Cake................................................ 16
Pumpkin Pie From the kitchen of: Katie O’Brien
I n g re d i e n t s : ¼ cup granulated sugar ½ tsp salt 1 tsp cinnamon ½ tsp ground ginger ¼ ground cloves 2 large eggs 1 15 oz can pumpkin 1 14 oz can sweetened condensed milk 1 9 inch pie shell
D i re c t i o n s : 1. 2. 3. 4. 5. 6.
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Preheat oven to 425 F. Combine sugar, salt ginger, and cloves. Beat eggs in a large bowl. Stir in pumpkin and spices from step 2. Slowly stir in the condensed milk. Pour the mixture into pie shell. Bake pie for 15 minutes. Reduce temperature to 350 F and bake for 40-50 more minutes. Let cool and serve.
Lemon Meringue Pie From the kitchen of:The Lukes
I n g re d i e n t s For the filling: 1 All Butter Pie Crust pre-baked and cooled (or a pre-made crust from a pack of two or frozen) 1 1/2 cups water 1 1/2 cups granulated sugar 5 tablespoons cornstarch 1/2 cup fresh lemon juice 1 tablespoon lemon zest 1/2 teaspoon salt 4 large eggs yolks 3 tablespoons unsalted butter For the meringue: 4 large egg whites 1/2 teaspoon cream of tartar 1 teaspoon vanilla extract 1/2 cup granulated sugar
D i re c t i o n s : 1. Preheat oven to 300°F. 2. Whisk water, sugar, cornstarch, salt, lemon juice, and lemon zest in a medium saucepan. Place over medium-low heat and cook, stirring often, until it’s thick and bubbly. 3. Place egg yolks into a medium sized bowl and whisk 4. Carefully pour half the lemon mixture into the egg yolks, whisking constantly, then place the egg mixture back into the pan with the remaining lemon mixture, continuing to whisk. 5. Bring to a gentle boil, then cook for 2 minutes. Remove from heat and stir in the butter until melted. 6. Pour mixture into the prepared pie crust. 7. Beat egg whites, cream of tartar, and vanilla on high speed until soft peaks form and then continue mixing while gradually adding the granulated sugar. 8. Spread the meringue on the top of the lemon mixture and bake about 30 minutes or until the meringue is browned.
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Apple Pie
From the kitchen of: Josephine Guerra
I n g re d i e n t s 2 ½ cups of flour 1 teaspoon of salt 1 teaspoon of sugar ¼ cup of butter 6-8 tablespoons of ice water ¾ cups of sugar 2 tablespoons of flour 1 teaspoon of ground cinnamon ½ teaspoon of fresh grated nutmeg A dash of ground cloves 8 cups of thickly sliced apples 1 tablespoon of lemon juice 1 tablespoon of butter
D i re c t i o n s 1 2. 3. 4. 5. 6. 7. 8.
Mix the flour, sugar and salt Add about half the butter to the mix After mixing, add the rest of the butter Sporadically sprinkle the mixture with about ¼ cups of ice water Split the dough into two even sized pieces and knead into a disk Preheat the oven to 350 degrees Slice and core the apples to put in a mixing bowl In a mixing bowl, mix the sugar, flower, ground cinnamon, nutmeg, allspice and cloves 9. Add the sliced, cored apples, melted butter and lemon juice 10. Pour the filling into the crust 11. Top the pie with the other crust 12. Bake for 50 minutes
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Chocolate Mudslide Pie
From the kitchen of: Alexis Pinto
I n g re d i e n t s 1 8oz. package of Nestlé semi-sweet chocolate baking bars (broken up) 1 tsp. of Taster’s Choice freeze-dried instant coffee 1 tsp. of water ¾ cup of sour cream ½ cup of granulated sugar 1 tsp. vanilla extract 1 9in. prepared chocolate crumb crust 1 cup confectioner’s sugar ¼ cup Nestlé cocoa 1 ½ cups of heavy or whipping cream 2 tbsp. of Nestlé Toll House semi-sweet chocolate mini morsels
D i re c t i o n s 1. Melt semi-sweet baking bars over low heat in a small saucepan. Cool 10 min. 2. Dissolve instant coffee in small bowl with water. Add sour cream, granulated sugar and vanilla extract. Stir until sugar dissolves. 3. Blend in melted chocolate. 4. Spread in crust and set aside. 5. Beat confectioner’s sugar, cocoa and heavy cream until stiff peaks form. Place or pipe on pie. 6. Sprinkle with morsels. 7. Refrigerate for 4 hours until firm.
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Cornbread
From the kitchen of Donna Buglione
I n g re d i e n t s 1 cup cornmeal 3 cups all-purpose flour 1 1/3 cups white sugar 2 tablespoons baking powder 1 teaspoon salt
D i re c t i o n s 1 Preheat oven to 350 degrees and grease a 9x13 inch baking dish. 2 Stir together the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just to moisten. 3 Pour the batter into the prepared baking dish and bake in the preheated oven for 45 minutes, until the top of the cornbread starts to brown and show cracks.
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Banana Bread
From the kitchen of: Denise Keller
I n g re d i e n t s : 1 cup sugar ½ cup butter 2 eggs (beaten) 3 ripe bananas 1 tsp baking soda 2 cups flour ¼ tsp salt 4 tbsp milk 2/3 cup nuts OR chocolate chips (optional)
D i re c t i o n s : 1. Crème butter and sugar. 2. Add eggs and bananas. 3. Add dry ingredients, alternating with milk. 4. Stir in optional nuts/chips. 5. Bake at 350 degrees for 1 hour in a loaf pan. This is a family favorite that we make all the time.
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Pumpkin Bread
From the kitchen of: Olivia’s Grandma
I n g re d i e n t s 2 cups old-fashioned or quick cooking oats 15 ounce can pure pumpkin ½ cup maple syrup 2 large eggs 1 teaspoon baking soda 1 teaspoon cinnamon
D i re c t i o n s 1. Preheat oven to 350 degrees. 2. Add all ingredients to a blender and blend until smooth and well combined. 3. Bake bread for 30 minutes. 4. Let loaf cool completely in the pan. Store bread in an airtight container in the refrigerator. My grandma always makes this bread when it snows in December! This special pumpkin bread reminds me of days off from elementary school. I always had so much fun when it snowed and this treat reminds me of joyous, childhood memories!
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Coconut Bread
From the kitchen of: Kaya Langley
I n g re d i e n t s ½ cup coconut flour ½ cup buckwheat flour ½ cup coconut milk (use only creamy part on the top) 5 eggs 2 Tbsp. coconut oil ½ tsp. sea salt 1 tsp. aluminum-free baking powder Stevia, to taste
D i re c t i o n s 1. Blend together the eggs, coconut oil, stevia and salt. 2. Now add the coconut flour, coconut milk, buckwheat flour and baking powder, and whisk until you don’t see any lumps. 3. Pour into loaf pan greased with coconut oil and bake at 350F for 30 minutes. 4. Now the top of the loaf should be firm and a light golden color, and you can remove from the oven and allow it to cool.
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New York Cheesecake
From the kitchen of: Ariana Shafiee
I n g re d i e n t s 1 1/2 cups graham cracker crumbs 1/4 cup white sugar 1/3 cup butter, melted 3 packages cream cheese 4 eggs, room temperature 1 tablespoon vanilla extract 1 cup white sugar 1 teaspoon cream of tartar 1 pint sour cream 1 teaspoon vanilla extract 1/2 cup white sugar
D i re c t i o n s 1. Preheat oven to 350 degrees F (175 degrees C). 2. Mix together the cracker crumbs, sugar, and butter in a bowl until evenly moistened. Press into the bottom and 1/2 inch up the sides of a 9-inch spring form pan. 3. In a large bowl, mix together the cream cheese and sugar with an electric mixer until smooth. Blend in the eggs, 1 tablespoon of vanilla, and cream of tartar. Pour over the pie crust. 4. Bake in preheated oven until the center is set, about 50 minutes. Allow to cool on counter for 5 minutes. 5. Mix together the sour cream, 1 teaspoon vanilla, and 1/2 cup sugar in a bowl until smooth; carefully pour over cheesecake starting from the sides of the pan and working your way to the center. 6. Return to oven for another 5 minutes. Allow to cool in pan to room temperature. Refrigerate for at least 6 hours before serving.
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Vanilla Sponge Cake
From the kitchen of: Martha Stewart
I n g re d i e n t s Cake 1 tablespoon unsalted butter ½ cup all-purpose flour ½ cup cornstarch 4 large eggs, seperated 1 teaspoon pure vanilla extract ¾ cup sugar pinch of salt
D i re c t i o n s 1. Preheat oven to 350 degrees. Butter a 9-inch square baking dish. Line bottom with parchment paper; butter parchment. Dust with flour, and tap out excess; set aside. Sift together flour and cornstarch into a small bowl; set aside. 2. Put yolks, vanilla, and 1/2 cup sugar into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until thick and pale, about 3 minutes. Transfer to a large bowl. 3. Put egg whites and salt into the clean bowl of an electric mixer fitted with the clean whisk attachment. Beat on medium speed until soft peaks form, about 3 minutes. With mixer running, add remaining 1/4 cup sugar in a slow, steady stream. Continue beating until stiff, glossy peaks form, 2 to 3 minutes. 4. Using a rubber spatula, fold egg white mixture into the yolk mixture. Fold in reserved flour mixture in 3 batches. Transfer batter to prepared pan; smooth top with an offset spatula. 5. Bake until a cake tester inserted into center comes out clean, about 25 minutes. Let cool completely in pan on a wire rack. Turn out cake onto rack. Cake can be wrapped well in plastic and stored at room temperature up to 2 days.
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Red Velvet Cake
From the Kitchen of: Ariana Shafiee
I n g re d i e n t s 2 1/2 cups all-purpose flour 1 1/2 cups sugar 1 teaspoon baking soda 1 teaspoon fine salt 1 teaspoon cocoa powder 1 1/2 cups vegetable oil 1 cup buttermilk, at room temperature 2 large eggs, at room temperature 2 tablespoons red food coloring 1 teaspoon white distilled vinegar 1 teaspoon vanilla extract Cream Cheese Frosting, recipe follows Crushed pecans, for garnish
D i re c t i o n s 1. Preheat oven to 350 degrees F. Lightly oil and flour three 9 by 1 1/2inch round cake pans. 2. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together oil, buttermilk, eggs, food coloring, vinegar, and vanilla. 3. Using a standing mixer, mix dry ingredients into the wet ingredients until just combined and a smooth batter is formed. 4. Divide cake batter evenly among prepared cake pans. Place pans in the oven evenly spaced apart. Bake, rotating pans halfway through cooking, until cake pulls away from side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes. 5. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. 6. Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the Cream Cheese Frosting over the top of the cake. Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.
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All Chocolate Cake
From the kitchen of: Kelly Katsoris
I n g re d i e n t s 2 cups sugar 1-3/4 cups flour ¾ cup Hershey’s Cocoa 1-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup milk ½ cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water 1 stick butter 2/3 cup Hershey’s Cocoa 3 cups powdered sugar 1/3 cup milk 1 teaspoon vanilla extract
D i re c t i o n s 1. Heat over to 350 F. Grease Baking pan. 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into pan. 3. Bake 35 to 40 minutes. Prepare frosting while baking. 4. Melt butter in a medium bowl. Stir in cocoa. Alternately add powdered sugar and milk, beating to spread consistency. 5. Add a small amount of additional milk if needed, stir in vanilla. 6. Place frosting in refrigerator while cake is continuing to bake. 7. When cake is baked, take out of the oven and let cool for 15 minutes. 8. Frost cake.
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Carrot Cake
From the Kitchen of: Ariana Shafiee
I n g re d i e n t s 2 cups chopped pecans (1 cup for cake, 1 cup for garnish) 1 and 1/2 cups packed light sugar 1/2 cup granulated sugar 1 cup vegetable oil 4 large eggs 3/4 cup applesauce 1 teaspoon pure vanilla extract 2 and 1/2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 and 1/2 teaspoons cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 2 cups grated carrots (about 4 large)
D i re c t i o n s 1. Preheat oven to 300°. Line a large baking sheet with parchment paper or a silicone baking mat. Spread chopped pecans on sheet and toast for 7-8 minutes. Remove from oven and allow to cool 10-15 minutes. 2. Turn oven up to 350°. Grease three 9-inch cake pans, line with parchment paper, then grease parchment paper. 3. Whisk brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla together in a large bowl until combined and no lumps remain. In another large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together. Pour the wet ingredients into dry ingredients and, using a rubber spatula, fold ingredients together until just combined. Fold in carrots and 1 cup of toasted pecans. 4. Pour/spoon batter evenly into cake pans. If using three cake pans, bake for 20-24 minutes. If using two cake pans, bake 30-35 minutes. Test center with a toothpick. If it comes out clean, cakes are done. If not, continue to bake until cooked through. Do not over-bake. Allow cakes to cool completely in the pans set on a wire rack.
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Strawberry Cheesecake
From the kitchen of: Selena Cabral
I n g re d i e n t s 1 1/4 cups graham cracker crumbs 1/4 cup white sugar 2 teaspoons ground cinnamon 1/3 cup butter, melted 2 packages frozen sweetened sliced strawberries, thawed and drained 1 tablespoon cornstarch 3 packages cream cheese, softened 1 can sweetened condensed milk 1/4 cup lemon juice 1/2 teaspoon vanilla extract 3 eggs
D i re c t i o n s 1. Combine graham cracker crumbs, sugar, cinnamon, and butter in a bowl. Press onto the bottom of an ungreased 9-inch springform pan. Refrigerate for 30 minutes. 2. Preheat oven to 300 degrees F (150 degrees C). 3. Place strawberries and cornstarch into a blender. Cover and puree until smooth. Pour strawberry sauce into a saucepan. 4. Bring to a boil over high heat. Boil and stir until sauce is thick and shiny, about 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving. 5. Beat cream cheese in a mixing bowl with an electric mixer until light and fluffy; gradually beat in condensed milk. Mix in lemon juice and vanilla extract, then beat in eggs on low speed until just combined. Carefully spoon remaining cream cheese mixture over sauce; drop remaining strawberry sauce by 1/2 teaspoonfuls on top. Cut through top layer only with a knife to swirl strawberry sauce. 6. Bake in preheated oven until center is almost set, 45 to 50 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve reserved strawberry sauce with cheesecake. If the sauce it too thick, stir in water.
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Hummingbird Cake
From the Kitchen of Ariana Shafiee
I n g re d i e n t s For the Cake: 3 cups all-purpose flour 2 cups granulated sugar 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon ground cinnamon 3 large eggs, beaten 1 1/2 cups vegetable oil 1 1/2 teaspoons vanilla extract 1 (8-oz.) can crushed pineapple in juice 1 cup chopped pecans Vegetable shortening For the Frosting: 2 (8-oz.) pkg. cream cheese, softened 1 lted butter or margarine, softened 2 (16-oz.) pkg. powdered sugar 2 teaspoons vanilla extract
D i re c t i o n s 1. Preheat oven to 350°F. Whisk together flour, sugar, salt, baking soda, and cinnamon in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and toasted pecans. 2. Divide batter evenly among 3 well-greased (with shortening) and floured 9-inch round cake pans. 3. Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes.4. Prepare the Cream Cheese Frosting: Beat cream cheese and butter with an electric mixer on medium-low speed until smooth. Gradually add powdered sugar, beating at low speed until blended after each addition. Stir in vanilla. Increase speed to medium-high, and beat until fluffy, 1 to 2 minutes. 5. Assemble Cake: Place 1 Cake Layer on a serving platter; spread top with 1 cup of the frosting. Top with second layer, and spread with 1 cup frosting.
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Angel Food Cake
From the Kitchen of: Ariana Shafiee
I n g re d i e n t s 1 3/4 cup granulated sugar* 1 cup + 2 Tablespoons cake flour 1/4 teaspoon salt 12 large egg whites 1 1/2 teaspoons cream of tartar 1 1/2 teaspoons pure vanilla extract 1 tablespoon confectioners sugar 1/4 cup berries Desired amount of whipped cream 1/3 cup warm water 1 teaspoon orange extract 1 teaspoon almond extract
D i re c t i o n s 1. Adjust the oven rack to the lower middle position and preheat oven to 325°F (163°C). 2. In a food processor or blender, pulse the sugar until fine and powdery. Remove 1 cup and set aside to use in step 3; keep the rest inside the food processor. Add the cake flour and salt to the food processor. 3. In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, whip egg whites and cream of tartar together on medium-low until foamy, about 1 minute. Switch to medium-high and slowly add the 1 cup of sugar you set aside. Whip until soft peaks form, about 5-6 minutes. See photo and video above for a visual. Add the vanilla extract, then beat just until incorporated. 4. In 3 additions, slowly sift the flour mixture into the egg white mixture using a fine mesh strainer, gently folding with a rubber spatula after each addition. Pour and spread batter into an ungreased 9 or 10 inch tube pan. 5. Bake the cake until a toothpick inserted comes out clean, about 40-45 minutes. Rotate the pan halfway through baking. The cake will rise up very tall while baking. Remove from the oven, then cool the cake completely upside-down set on a wire rack, about 3 hours.
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COOKBOOK DESIGN BY
Ariana Shafiee 2020