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Winter Session II Recipes (2017)

Veggie Quiche

1 (9 inch) unbaked deep dish pie crust
1 tablespoon olive oil
1/2 cup sliced onion
1/2 cup chopped green bell pepper
1/2 cup mushrooms, sliced
1/2 cup chopped zucchini
1 large tomato, sliced

2 tablespoons all-purpose flour
2 teaspoons dried basil
3 eggs, beaten
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups shredded Colby-Monterey Jack cheese, divided

Preheat oven to 400 degrees F (200 degrees C).Bake pie crust in preheated oven until firm, about 8 minutes. Remove crust from oven and set aside. Reduce oven heat to 350 degrees F (175 degrees C).
Heat olive oil in a large skillet over medium heat. Cook and stir onion, green bell pepper, mushrooms, and zucchini in hot oil until soft, 5 to 7 minutes. Remove vegetables from skillet and set aside.
Sprinkle tomato slices with flour and basil; cook in the skillet for 1 minute per side.Whisk eggs, milk, salt, and pepper together in a small bowl. Spread 1 cup Colby-Monterey Jack cheese in the bottom of pie crust. Layer vegetable mixture over the cheese and top with the tomatoes. Pour egg mixture into pie shell. Sprinkle remaining 1/2 cup cheese atop the quiche.
Bake in preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes. Cool 5 minutes before serving.

Red Velvet Pancakes with Cream Cheese Drizzle

1 (4 ounce) package cream cheese, softened

1 cup confectioners’ sugar, sifted

1 teaspoon vanilla extract

1 tablespoon milk, or as needed

1 1/2 cups all-purpose flour

2 tablespoons white sugar

2 teaspoons baking powder

1 tablespoon unsweetened cocoa powder

1 teaspoon salt

2 eggs

1/4 cup milk

1 cup buttermilk

1 teaspoon vanilla extract

1 teaspoon distilled white vinegar

2 teaspoons red food coloring

1/4 cup melted butter

Prepare the cream cheese glaze by beating the cream cheese, confectioners’ sugar, and 1 teaspoon vanilla extract in a bowl until smooth. Thin with 1 tablespoon milk or as needed to achieve a pourable consistency. Set aside.

Whisk the flour, white sugar, baking powder, cocoa powder, and salt together in a bowl until evenly blended; set aside. Beat the eggs in a separate mixing bowl until smooth. Whisk in 1/4 cup milk with the buttermilk, 1 teaspoon vanilla extract, vinegar, and food coloring. Stir in the flour mixture until moistened. Drizzle in the melted butter, and stir until the butter has incorporated and small lumps of flour remain.

Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter. Drizzle with the cream cheese glaze to serve.

Banana Bread Doughnuts and Honey Yogurt Glaze

1/3 cup oat flour

1/2 cup whole wheat flour

3/4 teaspoon baking powder

1/4 teaspoon salt

3/4 teaspoon ground cinnamon

2 medium bananas, mashed

1 large egg

1 medium apple, peeled and grated

1/2 teaspoon vanilla extract

1/2 cup non-fat Greek yogurt

Preheat the oven to 350F. 2. In a bowl, combine the dry ingredients then stir in the bananas, egg, apple, and vanilla extract. Use a mixer to incorporate everything. . Lightly coat a doughnut pan with cooking spray or vegetable oil and ladle the batter in. Place in oven for 20-25 minutes, or until a toothpick comes out clean. Remove the doughnuts and let them cool on a wire rack.

While cooling, mix together the yogurt and honey in a small bowl. Once completely cooled, dip the top of each doughnut into the yogurt mixture, making sure to coat the entire top. Sprinkle the chopped walnuts on top.

 Italian Knot Cookies

3/4 Cup Melted butter

3/4 Cup Sugar

3 Eggs

1 tsp Vanilla

4 Cups Flour

6 tsp Baking powder

1 Pinch of salt

1/4 Cup Warm water


2 Cups Powdered sugar

1/2 tsp Anise

1 Pinch of salt

In a mixer, add melted butter, sugar, eggs, and vanilla. Mix the flour with the baking powder and salt. Change to dough hooks and add flour mixture. Add the warm water and mix until it forms a smooth dough. Make 11/2 inch balls with dough. Roll balls out to about 4 inch worms. Bring one end over the other, then underneath and through the middle, like a knot. Place on baking sheet, four rows of four. (16 cookies on each sheet). Bake in 350* oven for 13 – 15 min. Let cool before icing. To Ice: Mix all ingredients together in a bowl. Add a little water until desired consistency. Dip cookie upside down into icing, then turn over


1cup water

1cup milk

1large egg

3cups all-purpose flour

2tablespoons baking powder

1teaspoon salt

2teaspoons sugar

1pinch nutmeg

4 -6cups vegetable oil (for frying)

Confectioner sugar

Combine the water, milk and egg in a large mixing bowl and mix well. Add the flour, baking powder, salt, and the sugar and mix until the batter is smooth. Pour the oil into a large, deep pot or a deep fryer and heat to 360ºF. Drop the batter by spoonful into the hot oil and fry, turning two or three times, until they are golden brown and puffy. Drain on paper towels and place in brown paper bag with confectioners’ sugar and shake to coat.

Apple Compote

1/4 cup unsalted butter

1/2 cup pecans

3 Granny Smith apples – peeled, cored, and chopped

2 tablespoons white sugar Water

1 pinch salt

1 teaspoon vanilla extract

Melt butter in a saucepan over medium heat; cook and stir pecans in melted butter until lightly toasted, 2 to 3 minutes. Transfer toasted pecans to a bowl with a slotted spoon, reserving butter in pan. Cook and stir apples in reserved butter until apples begin to soften, about 2 minutes; add sugar. Stir water and salt into apple mixture. Simmer, stirring occasionally, until raisins are plump, about 5 minutes. Add toasted pecans.