THE LEAFLETvolume 2 issue 4 nov. 14, 2014

Food for thought

food issue Food is an essential topic to discuss with family and friends. There are so many great and exotic foods out there, so why do we eat chicken and beef every night for dinner? We have the opportunity to thrive within the world of food. We decided, as a staff, that this topic would fit The Leaflet best for this issue because everyone is a little stressed out and food can always help. Food is not just to decorate boring kitchen tables and keep our stomachs satisfied. Food does so much more. It brings families together to enjoy home cooked meals instead of fast food from what was on the way home. It keeps the house smelling nice and welcoming, as if a family spends their time there rather than running around every minute of the day. Spending time in the kitchen should be a family event and this is our effort to assist

families in finding recipes to create. So we urge readers to flip through this issue and enjoy the photos taken by staff member Brooke Landrum and photo student Allyson Marth. But, as readers enjoy, we also urge that everyone can find a recipe to create and share with family and friends.

Lauren GLynnLeafLet editor-in-chief

The Leaflet, the official web news-magazine of Sycamore high School, serves as an educational tool in the training of student journalists. We provide information and editorial leadership concerning school, national and world issues. We also provide a public forum for the exchange of ideas and viewpoints and to give coverage to newsworthy events directly related to our diverse school population. these viewpoints are purely from the staff of The Leaflet, and not the administration.

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The LeafletSycamore High School7400 Cornell Road Cincinnati, OH 45242Leaflet Editor-in-Chief: Lauren Glynn Print Editors-in-Chief: atiya dosani, Lauren SaxonWeb Editor-in-Chief: Kathryn tenbargeAssociate Editors: Joseph ahn, Madeline Marsh, anna ZhouManaging Editors: abbey Baker, isaac GoldsteinCreative Projects: Joseph ahn, taylor evans, hannah frey, elizabeth rickert, orion Schlosser, Zoe SchlosserBusiness Manager: caroline GaoWeb Master: eli Seidman-deutschAssignment Editors: Lila englander, Brenda ShenBroadcast Editors-in-Chief: Sarah horne, Victoria Swart, Ben young

P4: Brick oven pizza

P2: Pies that will make mouths water

P7: Scrumptous scrambled eggs

P10: 2-Step creations for college students

P12: crunchy crumbly cookies

P16: So much food for which to be thankful

P18: Sauces splatter across meals

P21: ice cream scoops

P23: Pasta dangles from the bowl

THIS MONTH:

Staff WritersJordan BakerJenna Baonatalie Brinkmancaroline BrunsBen Brynjulfson- reardonemily chienadhiti chundurtaylor closeBenjamin cohenWilliam colemanamy dengMeghan diGiovannaJake englanderSydney evansMax fritzhandZachary fritzhandMeredith Gottliebsoncharles harterujula Kapooremilie Kingriley KurtzLauren KurtzerBrooke Landrum

claire LeftonBeverly Liu Jack Loon Melinda Looney-hoharsimran Makkadellen Martinsonethan Mayhannah May Zachary MillikenJoshua Pattersonesther Pittingeranthony PopenoeBenjamin ruskinMadeline SchrammLauren ShassereLuke tenbargeMax torememily tylerLeah WallihanKamaria Waltondavid Wertheimalex Wittenbaumneil yejjeyelijah Zawatskynathan Zhang

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PIES

For the Pie Crust1 1/2 cups graham cracker crumbs

1/4 cup sugar4 tablespoons butter

DirectionsMix the crumbs, sugar, and butter

in a nine inch pie pan or spring form pan. Mix until the crumbs

have absorbed the butter and the mixture is uniform.

Press the crumbs across the bottom of the pan and up the sides. Using a drinking glass to press the crumbs up the sides

works well.Bake for eight to ten minutes at

350 degrees.

pie crust

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For the Filling1 8-ounce packet of cream cheese,

softened1 14-ounce can sweetened

condensed milk3/4 cup pink lemonade

concentrate (not mixed with water)

2 tablespoons lemon juice (fresh or bottled)

AmeriColor Red food coloring

For the Topping1/3 cup shredded coconut

red food coloring1 cup whipping cream

3 tablespoons sugar1 teaspoon vanilla extract

DirectionsUsing the whip attachment and your stand-type mixer or with a

hand held electric mixer, mix the cream cheese until softened. Pour in the sweetened condensed milk very slowly while mixing to avoid clumps, scraping the bowl as you

go.Slowly add the lemonade

concentrate and lemon juice and continue beating. Color with red

food coloring as desired.Pour the mixture into the pie shell

or springform pan and place it in the freezer while you mix the

topping.

PINK LEMONADE PIE For the Filling

3/4 stick unsalted butter1 1/4 cups packed light brown

sugar3/4 cup light corn syrup

2 teaspoon pure vanilla extract1/2 teaspoon grated orange zest

1/4 teaspoon salt3 large eggs

2 cups pecan halves (1/2 pound)

DirectionsPreheat oven to 350°F with a baking sheet on middle rack.

Roll out dough on a lightly floured surface with a lightly floured

rolling pin into a 12-inch round and fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang.

Fold overhang under and lightly press against rim of pie plate, then

crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or

freeze 10 minutes).Meanwhile, melt butter in a small

heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla,

zest, and salt. Lightly beat eggs in a medium bowl, then whisk in corn

syrup mixture.Put pecans in pie shell and pour corn syrup mixture evenly over them. Bake on hot baking sheet until filling is set, 50 minutes to 1

hour. Cool completely.

PECAN PIE

INFORMATION COURTESY BETTY CROCKERRESEARCH BY NATALIE BRINKMAN

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PIZZA

DirectionsStep 1: Place a pizza stone or an

inverted baking sheet on the lowest oven rack and preheat to 500 degrees.

Step 2: Stretch 1 pound dough on a floured pizza peel, large wooden cutting board or parchment paper.

Step 3: Top as desired, then slide the pizza (with the parchment paper, if

using) onto the stone or baking sheet. Bake until golden, about 15 minutes.

For the Dough3 3/4 cups flour

1 1/2 teaspoons salt 1 1/3 cups warm water

1 tablespoon sugar 1 packet yeast

3 tablespoons olive oil

Whisk flour and salt. Make a well and add warm water, sugar and yeast. When

foamy, mix in olive oil; knead until smooth, 5 minutes.

Brush with olive oil, cover in a bowl and let rise until doubled, about 1 hour 30

minutes. Divide into two 1-pound balls. Use 1 pound per recipe unless noted.

Cheese Pizza

INFORMATION COURTESY MY RECIPESRESEARCH BY TAYlOR EvANS

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BURGERS

When making your own hamburgers, start with 1 ¼ pounds of ground beef with 20

percent fat content. This will be enough for four big patties.

Divide the beef into four sections. Gently form each section into a round “patty”

shape. It’s not necessary to tightly pack the beef into shape. In fact, you should try to

handle the beef as little as possible.

Preheat your fry pan (on medium- high temperature) by putting a few drops of water in the pan. By the time they have

evaporated, the pan will be hot.

Cook the hamburgers (on medium-high) on one side then flip them once, and then cook

them on the other side.

Cooking times on each side:

3 minutes for RARE4 minutes for MEDIUM

5 minutes for WELL DONE

Place a slice of cheese on the flip side about 1 minute before the burgers are done

cooking. The heat from the hamburgers will melt the cheese.

Cheeseburger

INFORMATION COURTESY FOOD NETWORKRESEARCH BY LAUREN SAXON

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PANCAKES

Ingredients1 1/2 cups all-purpose flour

3 tablespoons sugar1 tablespoon baking powder

1/4 teaspoon salt1/8 teaspoon freshly ground nutmeg

2 large eggs, at room temperature1 1/4 cups milk, at room temperature

1/2 teaspoon pure vanilla extract3 tablespoons unsalted butter, add

more as needed

DirectionsIn a large bowl, whisk together the

flour, sugar, baking powder, salt, and nutmeg. In another bowl, beat the

eggs and then whisk in the milk and vanilla.

Melt the butter in a large cast iron skillet or griddle over medium

heat. Whisk the butter into the milk mixture. Add the wet ingredients to the flour mixture, and whisk until a

thick batter is just formed.

Keeping the skillet at medium heat, ladle about 1/4 cup of the batter

onto the skillet, to make a pancake. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Repeat with the remaining batter,

adding more butter to the skillet as needed.

Traditional Pancakes

popular toppingsChocolate chips

BlueberriesBananas

StrawberriesPeanut butter

CinnamonINFORMATION COURTESY J PALEN HOUSERESEARCH BY ORION SCHLOSSER

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EGGS

Make Medium-Boiled Eggs; peel, then roll in flour, dip in beaten eggs and roll in panko. Shallow-fry in vegetable oil,

turning, until crisp.

Whisk 2 eggs with 1 to 2 teaspoons milk or heavy cream; season with

salt and pepper. Melt 1 tablespoon butter in a small nonstick skillet over medium-high heat; add the eggs and

stir until just set.

Breaded Eggs

Basic Scrambled

Place 4 to 6 eggs in a large saucepan, cover with cold water by 1 inch and

bring to a simmer. Cover, remove from the heat and set aside, 8 to 10

minutes. Drain, then peel in a bowl of cold water. Mash with 1 tablespoon sweet pickle relish, 3 tablespoons mayonnaise, 1 teaspoon mustard,

and a pinch each of cayenne, salt and pepper. Scoop into the whites.

Beat 2 eggs with salt and pepper. Place in a small nonstick skillet

over medium-high heat; add 1/2 tablespoon butter and swirl to melt. Add the eggs and stir briefly with a

rubber spatula, then let the bottom set but not brown. Fold like a letter.

Deviled Eggs

Classic Omelet

INFORMATION COURTESY J PALEN HOUSERESEARCH BY ORION SCHLOSSER

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SMOOTHIES

BANANABlend together 2 bananas, 1/2 cup

of vanilla yogurt and milk each, 2 teaspoons of honey, a pinch of

cinnamon and 1 cup ice.

STRAWBERRY Blend 2 cups strawberries, 1 1/2 cups each milk and ice, and sugar to taste.

Top with more strawberries.

RASPBERRY ORANGE

CHERRY VANILLA

WATERMELON

Blend 1 cup each orange juice and raspberries, 1/2 cup plain yogurt, 1 cup

ice, and sugar to taste.

Blend 1 1/2 cups frozen pitted cherries, 1 1/4 cups milk, 3 tablespoons sugar,

1/2 teaspoon vanilla extract, 1/4 teaspoon almond extract, a pinch of

salt and 1 cup ice.

Freeze 3 cups cubed seeded watermelon until hard. Blend with 1

cup cubed fresh seeded watermelon, the juice of 1 lime, 1/4 cup sugar and 1

cup water.INFORMATION COURTESY ALL RECIPESRESEARCH BY ISAAC GOLDSTEIN

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COFFEE1 tablespoon chocolate syrup

2 tablespoons peppermint syrup or peppermint baking chips

1/2 (4-ounces) cup hot fresh brewed coffee

Whipped cream, for garnishChocolate shavings, for garnish

PEPPERMINT

PUMPKIN2 tablespoons canned pumpkin

1/2 teaspoon pumpkin pie spice, plus more to garnish

Freshly ground black pepper2 tablespoons sugar

2 tablespoons pure vanilla extract2 cups whole milk

1 to 2 shots espresso, about 1/4 cup1/4 cup heavy cream, whipped until

firm peaks form

CINNAMON SPICE 1/4 cup of Coffee2 cups of water

1 cinnamon stickGround cinnamon

1 tbsp of sugar1 tbsp of cinnamon flavored coffee

creamerWhipped cream

2 cups of sugar4 cups of water

1/2 cup of Coffee12 eggs

4 cups of milk4 cups of half-and-half

1 tbsp nutmeg

EGG NOG COFFEE

INFORMATION COURTESY ALL RECIPESRESEARCH BY HANNAH FREY AND MEGHAN DIGIOVANNA

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COLLEGE

CHICKEN NUGGETSIngredients

2 boneless, skinless chicken breasts½ cup panko (Japanese bread crumbs)½ cup Italian seasoned bread crumbs

cup grated Parmesan½ cup all-purpose flour

2 large eggs, lightly beatenSalt and pepper to taste

DirectionsPreheat oven to 400˚F.

Cut chicken into 2-inch pieces and season with salt and pepper.

Mix Parmesan, bread crumbs and panko in bowl. Place flour and eggs in

separate shallow dishes.

Coat chicken in flour, shake off excess and dip in egg, then coat in panko

mixture.

Bake for 12-15 minutes, flipping nuggets halfway through.

BURRITO WRAPIngredients

1 flour tortilla1/2 avocado

1 chicken breast1/4 cup brown rice

5-6 cherry tomatoes1/4 cup leafy greens

1 tablespoon lime juicepinch of salt

pinch of pepper

DirectionsPrepare the guacamole by mashing the avocado. Add lime juice, salt and

pepper.

Cut the chicken breast into slices or squares. Cook the chicken over

medium heat. Add desired amount of taco or burrito seasoning with 3

tablespoons of water.

Spread the guacamole and rice over the burrito. Add the cooked chicken,

then the tomato and lettuce.

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11INFORMATION COURTESY BUZZ FEEDRESEARCH BY LAUREN GLYNN

MACARONI AND CHEESEIngredients

8 ounces fun-shaped pasta1 cup heavy cream

1 teaspoon hot sauce½ cup marscarpone or cream cheese

1 cup shredded cheddar cheeseSalt and pepper to taste

DirectionsCook pasta in boiling water until al

dente, about 10 minutes. Drain and set aside.

Cream, hot sauce, salt and pepper to a simmer in saucepan over medium

heat.

Cook until cream is reduced by a third.

Add in marscapone and cheddar until melted.

Stir in pasta.

AVOCADO TOASTIngredients

2 pieces of whole grain or sprouted bread

1/2 or 1 ripe avocado SaltBlack pepper Garlic powder

DirectionsPlace two pieces of bread in toaster

Cut open ripe avocado lengthwise. Use half or the whole thing. If using half,

save the side with the pit, wrap in foil or plastic wrap and place in fridge.

When the toast is done, scoop out the avocado flesh and spread it on top.

You can mash the avocado inside the skin with a fork before hand or you can spread it like butter on the toast with a

knife.

Sprinkle salt, pepper and garlic powder to taste. The better quality spices, the

better it will taste.

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COOKIES

CHOCOLATE CHIP Ingredients

2 1/4 cups all-purpose flour1 teaspoon baking soda

1 teaspoon salt1 cup (2 sticks) butter

3/4 cup granulated sugar3/4 cup packed brown sugar

1 teaspoon vanilla extract2 large eggs

2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate

Morsels1 cup chopped nuts

DirectionsPreheat oven to 375° F. Combine flour,

baking soda and salt in small bowl. Beat butter, granulated sugar, brown

sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in

morsels and nuts.

Drop by rounded tablespoon onto ungreased baking sheets. Bake for

9 to 11 minutes or until golden brown. Cool on baking sheets for 2

minutes; remove to wire racks to cool completely.

May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

INFORMATION COURTESY ALL RECIPESRESEARCH BY ZOE SCHLOSSER

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MILK

WHOLE MILK

SKIM MILK

Whole milk is just that: it contains very little additives, and is basically what you get straight

out of the cow. It is made of about 3.5% fat. You can use it to make custard, coffee, and

yogurt.

Skim milk contains approximately 0-0.5% fat. This causes it to also have a lower

calorie content than Whole milk, making it ideal for those wishing to limit calories This lowered fat content does cause it to lose a bit of the creamy taste associated

with other milks. It contains more calcium than whole milk, but has a lower amount

of vitamins, such as vitamin A.

ORGANIC MILKOrganic milk comes from cows that

are grazed and are from pastures that contain no chemical fertilizers or

pesticides. A consensus has not yet formed as to whether Organic milk is any healthier or safer than conventional milk. This can be attributed to the lack of long

term studies comparing the two.

INFORMATION COURTESY FOOD NETWORKRESEARCH BY BEN YOUNg

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CHEESE

INFORMATION COURTESY FOOD NETWORKRESEARCH BY WILL COLEMAN

TYPES OF CHEESEUnlike some foods, very often quality

and price equal each other in the cheese world. This means that usually,

though not always, the more expensive cheeses are indeed the best tasting

ones. This means that you should try and buy the best cheeses that you can

afford.

Unless you are entertaining, buy the smallest quantities of cheese that you can. This is an affordable way to learn about unfamiliar cheeses. Also, it will ensure that the cheese will not go to

waste since there probably will not be any cheese leftover.

When choosing cheeses, it is actually helpful to consider the style of food

you like in general. If you like big, bold, spicy flavors, then you are likely to

enjoy stronger flavored cheeses such as aged cheddars, Gruyère, spiced cheeses and maybe blue cheeses. If you generally like milder flavors, then go for milder cheeses such as Colby, mozzarella, young Brie, fresh

goat cheese and American or Danish Havarti.

The most popular cheese are Roquefort, Camembert, Feta,

Mozzarella, Emmental, Cheddar, Gouda, Parmigiano-Reggiano, and

Monterey Jack.

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GRILLED CHEESE

CLASSIC GRILLED CHEESEIngredients

4 slices (1/2 inch thick) firm white sandwich bread

1/4 pound cheddar cheese, sliced 1/3 inch thick

Unsalted butter, room temperature

DirectionsHeat a griddle or large cast-iron skillet

over medium-low heat. Place two slices of bread on a clean work surface, and cover each with a layer of cheese;

top with remaining bread slices, pressing gently to adhere. Generously

butter both sides of each sandwich, spreading it all the way to the edges.

Place sandwiches on the griddle or in the skillet. Cook until golden brown

on each side and the cheese has completely melted, 3 to 4 minutes per

side, turning once. Before removing from griddle, flip sandwiches to reheat first side, about 15 seconds. Cut each

sandwich diagonally in half; serve immediately.

INFORMATION COURTESY MY RECIPESRESEARCH BY BROOKE LANDRUM

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THANKSGIVINGGREEN BEANS

Ingredients2 pounds green beans, ends

trimmed1 tablespoon extra-virgin olive oil

3 tablespoons butter2 large garlic cloves, minced1 teaspoon red pepper flakes

1 tablespoon lemon zestSalt and freshly ground black

pepper

DirectionsBlanch green beans in a large

stock pot of well salted boiling water until bright green in color

and tender crisp, roughly 2 minutes.

Drain and shock in a bowl of ice water to stop from cooking.

Heat a large heavy skillet over medium heat. Add the oil and the

butter.

Add the garlic and red pepper flakes and saute until fragrant,

about 30 seconds.

Add the beans and continue to saute until coated in the butter

and heated through, about 5 minutes.

Add lemon zest and season with salt and pepper.

STUFFINGIngredients

3/4 cup butter or margarine2 large celery stalks, chopped

1 medium onion, chopped (1/2 cup)

9 cups soft bread cubes (15 slices)1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon

dried thyme leaves1teaspoon salt

1/2 teaspoon ground sage1/4 teaspoon pepper

DirectionsMelt butter in 4-quart Dutch oven

over medium-high heat. Cook celery and onion in butter 6 to 8

minutes, stirring occasionally, until tender. Remove Dutch oven from

the heat.

Gently toss celery mixture and remaining ingredients, using spoon, until bread cubes are

evenly coated.

Use to stuff one 10- to 12-pound turkey. Or to bake stuffing separately, grease 3-quart

casserole or rectangular baking dish, 13x9x2 inches.

Place stuffing in casserole or baking dish. Cover with lid or

aluminum foil and bake at 325°F for 30 minutes; uncover and bake

15 minutes longer.

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MASHED POTATOESIngredients

3 1/2 pounds russet potatoes2 tablespoons kosher salt

16 fluid ounces (2 cups) half-and-half

6 cloves garlic, crushed6 ounces grated Parmesan

DirectionsPeel and dice potatoes, making

sure all are relatively the same size.

Place in a large saucepan, add the salt, and cover with water.

Bring to a boil over medium-high heat and then reduce heat to

maintain a rolling boil.

Cook until potatoes fall apart when poked with a fork.

Heat the half-and-half and the garlic in a medium saucepan over

medium heat until simmering.

Remove from heat and set aside.

Remove the potatoes from the heat and drain off the water.

Mash and add the garlic-cream mixture and Parmesan; stir to

combine.

Let stand for 5 minutes so that mixture thickens and then serve.

SWEET POTATO CAKESIngredients

2 tbsps. white sugar 1/3 cup glutinous rice powder

3 tbsps. ketchup, optional 14 oz. / 400 g sweet potato,

peeled, cut lengthwise into half 5 tbsps. vegetable oil, as needed

for deep-frying

DirectionsPlace a large pot over high heat

until boiling, then put on the basket along with the sweet

potato, cook over medium high heat for about 15 minutes, or until

cooked.

Remove the cooked sweet potato to a big bowl, mash into paste

with the help of a wooden spoon.

Add 1/3 cup glutinous rice powder, 2 tbsps. White sugar and

1 tbsp. water into the paste, knead for a couple of minutes.

Form the paste into flat bread.

Heat 5 tbsps. vegetable oil until shimmering, but not yet smoking,

deep fry each bread separately over medium heat until golden-brown, which will take about 8

minutes.

Drain them well in a colander and then dry well on kitchen papers,

let cool 5 minutes.

INFORMATION COURTESY FOOD NETWORKRESEARCH BY KAMARIA WALTON

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SAUCES

Ingredients1 tablespoon good olive oil

1 cup chopped yellow onion (1 onion)1 1/2 teaspoons minced garlic

1/2 cup good red wine, such as Chianti1 (28-ounce) can crushed tomatoes, or

plum tomatoes in puree, chopped1 tablespoon chopped fresh flat-leaf

parsley1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

Heat the olive oil in a large (12-inch) skillet. Add the onion and saute over

medium heat until translucent, 5 to 10 minutes.

Add the garlic and cook for 1 more minute. Add the wine and cook on

high heat, scraping up all the brown bits in the pan, until almost all the

liquid evaporates, about 3 minutes.

Stir in the tomatoes, parsley, salt, and pepper. Cover, and simmer on the

lowest heat for 15 minutes.

MARINARA SAUCE

INFORMATION COURTESY FOOD NETWORKRESEARCH BY LAUREN gLYNN

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SOUP

BROCCOLI & CHEESECooking spray

1 cup chopped onion 2 garlic cloves, minced

3 cups fat-free, less-sodium chick-en broth

1 (16-ounce) package broccoli florets

2 1/2 cups 2% reduced-fat milk 1/3 cup all-purpose flour

1/4 teaspoon black pepper 8 ounces light processed cheese,

cubed (such as Velveeta Light)

TOMATO & BASIL4 cups chopped seeded peeled tomato (about 4

large) 4 cups low-sodium tomato

juice 1/3 cup fresh basil leaves

1 cup 1% low-fat milk 1/4 teaspoon salt

1/4 teaspoon cracked black pepper

1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened

Basil leaves, thinly sliced (optional)

INFORMATION COURTESY FOOD NETWORKRESEARCH BY LAUREN KURTzER

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CHOCOLATE

MILK CHOCOLATE

MILK CHOCOLATE

GIANDUJA

BITTER SWEET

Contains at least 10% chocolate liquor, plus cocoa butter and sugar in varying amounts,

and at least 12% milk.

White chocolate is not technically one of the types of chocolate because it does not contain any chocolate liquor. It must contain at least 20% cocoa butter and 14% milk, plus sugar in varying amounts.

Chocolate made with toasted hazelnuts ground into powder. It still has a smooth, chocolatey texture, but has the wonderful flavor of hazelnuts.

Contains at least 35% chocolate liquor, plus cocoa butter and sugar in varying

amounts. There is no technical difference between bittersweet and semisweet types

of chocolate, and they are often referred to as “dark.” Note that there is such a thing

as “bittersweet (or semisweet) baking chocolate,” which is sweetened cocoa

liquor without the added cocoa butter.

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ICE CREAM

PUMPKIN SPICE1 cup whole milk

1/2 cup heavy cream2 egg yolks

1/2 cup plus 1 tablespoon superfine or granulated sugar

1/3 cup canned pumpkin1/2 teaspoon ground cinnamon, plus

extra for dustingDrop of vanilla extract

RASPBERRY CHIP1 cup whole milk

2 cups heavy whipping cream1 cup granulated sugar

pinch of salt6 cups of frozen raspberries

1 tbsp lemon juice1 cup of chocolate chips

MINT CHOCOLATE2 cups 2% milk

2 cups heavy cream1 cup sugar

1/2 teaspoon salt1 teaspoon vanilla extract

1 teaspoon peppermint extract3 drops green food coloring

1 cup chocolate chips

1 quart fresh strawberries, hulled 1 1/2 cups heavy cream, divided

3/4 cup white sugar 3 egg yolks

3 tablespoons light corn syrup

STRAWBERRY

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MARBLE CAKEIngredients

2 cups all-purpose flour 2 teaspoons baking powder

1/2 teaspoon salt 1 cup white sugar

1/2 cup butter, softened 2 eggs

1 teaspoon vanilla extract 1 cup milk

2 tablespoons unsweetened cocoa powder

DirectionsPreheat oven to 350 degrees F (175

degrees C). Grease and flour a 9 inch round pan.

Place flour, baking powder, salt, sugar, butter or margarine, eggs, vanilla, and milk into mixing bowl. Beat slowly to moisten, then beat with an electric mixer at medium speed for about 2

minutes until smooth. Reserve 3/4 cup batter; pour the remainder into pan.

Stir cocoa into the 3/4 cup reserved batter. Drop by spoonfuls over top of white batter. Using a knife, swirl the cocoa batter into the white batter to

incorporate it in a marble effect.

Bake in preheated oven for 30 to 35 minutes, until an inserted wooden pick

comes out clean.

CAKE

INFORMATION COURTESY FOOD NETWORKRESEARCH BY LAUREN GLYNN

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PASTA

SPAGHETTI CARBONARAIngredients

1 pound spaghetti8 ounces (8 slices) bacon, cut 1 inch

thick crosswiseCoarse salt and freshly ground pepper

3 large eggs3/4 cup grated Parmesan cheese, plus

more for serving1/2 cup half-and-half

DirectionsSet a large pot of water to boil

(for pasta). In a large skillet, cook bacon over medium heat, stirring

occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towel-

lined plate. WATCH: How to Cook Pasta

Salt boiling water generously; add pasta and cook until al dente, according to package instructions.Meanwhile, in a large bowl, whisk

together eggs, Parmesan, and half-and-half. Set aside.

Drain pasta, leaving some water clinging to it. Working quickly, add

hot pasta to egg mixture. Add bacon; season with salt and pepper, and

toss all to combine (heat from pasta will cook eggs). Serve immediately, sprinkled with additional Parmesan

cheese.INFORMATION COURTESY FOOD NETWORK

RESEARCH BY ANNA zHOU

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