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Chickering School Teacher’s Luncheon. eCookbook 2011-2012. Table of Contents. Soups and Salads……………………………3 Entrees……………………………………..13 Desserts…………………………………….16. Ingredients 2 tsp Olive Oil 8 ounces sweet Italian sausage (casings removed) 2 celery stalks 1 medium onion chopped

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table of contents
Table of Contents

Soups and Salads……………………………3




2 tsp Olive Oil

8 ounces sweet Italian sausage (casings removed)

2 celery stalks

1 medium onion chopped

½ cup dried lentils

6 cups chicken broth

½ cup of water

1 bunch kale – stems removed – torn bite sized

2 tsp red wine vinegar


Heat oil in a dutch oven or soup pot Add onion and sauté for about 5 minutes. Add sausage – break with a wooden spoon until golden brown (about 5 minutes. Add lentils, celery, broth, ½ cup of water – bring to a boil. Add kale and salt to taste

Return soup to rapid simmer, cover, cook until kale wilts (about 5 minutes)

Stir in vinegar at the end and serve.


Chickering eCookbook 2011- 2012

Sausage, Kale, Lentil Soup

4th grade Soup and Salad Luncheon

Sweet Potato Salad with Orange-Maple Dressing

4th grade Soup and Salad Luncheon

  • Ingredients
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons pure maple syrup
  • 2 tablespoons orange juice
  • 2 tablespoons Sherry wine vinegar or balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons minced peeled fresh ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salad:
  • 6 pounds red-skinned sweet potatoes (yams), peeled, cut into 3/4-inch cubes
  • 1 cup chopped green onions
  • 1 cup chopped fresh parsley
  • 1 cup pecans, toasted, coarsely chopped
  • 1/2 cup golden raisins and 1/2 cup brown raisins
  • Directions 
  • For dressing: Whisk all ingredients to blend and add S/P
  • For salad: Steam sweet potatoes in batches until potatoes are just tender, about 10 minutes per batch. Transfer sweet potatoes to large bowl. Cool to room temperature. Add green onions, parsley, pecans, and all raisins. Pour dressing over; toss gently to blend. Season salad to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

3/4 lb. purple topped turnips, peeled and cut into 1 in pieces

1 sweet potato (about 8 oz.) peeled and cut into 1 inch pieces

1 white potato (about 6 oz.) peeled and cut into 1 inch pieces

3 1/2 cups light chicken broth

Salt to taste

Leek garnish:

1 small leek (about 4 oz.)

1 Tbsp. unsalted butter

1/2 cup water

1/4 tsp. ground black pepper

1/2 cup light cream


Place turnip and potatoes in a pot with the chicken broth and about a teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and cook gently for 45 minutes or until the vegetables are very tender.

 Prepare the garnish by trimming the leek, cutting it into a julienne, washing it well, and draining it in a colander (1 3/4 cups).  Place leek in saucepan with water and butter.

 Bring to a boil, reduce heat to low, cover, and cook about 10 minutes until leek is tender.  Set aside, reserving cooking liquid.

Process the vegetables and the broth with an immersion blender, or in batches in a blender.  Emulsify until smooth.  Add the pepper, cream, and leek julienne to the liquid. Bring back to a boil, add salt and pepper to taste. Serve immediately.


Chickering eCookbook 2011- 2012

Sweep Potato Soup

4th grade Soup and Salad Luncheon

Roasted Carrot

4th grade Soup and Salad Luncheon

  • Ingredients
  • 2 1/2 lb. carrots, peeled and cut into 1-inch pieces
  • 3 Tbs. olive oil
  • Kosher salt and freshly ground pepper, to taste
  • 1 1/2 cups thinly sliced shallots
  • 1 tsp. minced garlic
  • 1/2 cup white wine
  • 1 tsp. chopped fresh thyme
  • 7 cups chicken stock
  • Directions 
  • Preheat an oven to 400ºF. In a bowl, stir together the carrots, 1 Tbs. of the olive oil, S and P. Transfer to a baking sheet and roast, stirring once halfway through, until the carrots are tender and golden brown, 45 to 50 min. Set aside.
  • In a Dutch oven over medium heat, warm the remaining 2 Tbs. olive oil. Add the shallots and cook, stirring occasionally, until tender and translucent, about 6 minutes. Add the garlic and cook, stirring frequently, for 30 seconds. Add the wine and cook, stirring occasionally, until almost evaporated, about 2 minutes. Add the carrots, thyme and stock and bring to a simmer. Reduce the heat to medium-low and simmer for 15 minutes. Using a blender, puree the soup in batches until smooth, transferring each batch to a large bowl. Adjust the seasonings with salt and pepper.  Serves 8.


2 to 3 Tbs. olive oil

1/2 lb. ham, thickly sliced and cut into cubes

1 yellow onion, finely chopped

4 garlic cloves, minced

7 cups chicken broth

1 head escarole, cored, leaves torn into pieces

2 cans (each 14 oz.) white beans, such as cannellini or Great Northern,
  drained and rinsed

2 Tbs. minced fresh rosemary

1/4 tsp. red pepper flakes

1/2 cup freshly grated Parmigiano-Reggiano cheese


In a large saucepan over medium-high heat, warm 2 Tbs. of the olive oil. Add the ham and sauté until golden and crisp (3 minutes). Using a slotted spoon, transfer the ham to a plate and set aside.

Reduce the heat to medium and add more oil if needed. Add the onion and sauté until softened, about 4 minutes. Add the garlic and sauté for 30 seconds. Add the broth to the saucepan and bring to a boil over medium-high heat. Add the escarole and cook, stirring, until wilted, 2 to 3 minutes. Add the beans, rosemary and red pepper flakes and bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes to heat through.

Add the ham to the pan and cook, stirring occasionally, until heated through, 2 to 3 minutes. Using the back of a large spoon, mash some of the beans to thicken the soup slightly. Simmer for 2 minutes more.

Ladle the soup into warmed bowls, sprinkle with some of the cheese and serve immediately.  Serves 4.


Chickering eCookbook 2011- 2012

Cha Cha’s White Chicken Chili

4th grade Soup and Salad Luncheon

Ham, Bean and Escarole Soup

4th grade Soup and Salad Luncheon

  • Ingredients
  • 1 T. Vegetable Oil                                                     
  • 1 onion, chopped                                                      
  • 3 cloves garlic, crushed                                            
  • 1/2 tsp ground cayenne pepper*                           
  • 2 cans (14.5 oz) chicken broth                                
  • 1 c. shredded Monterey Jack cheese
  • 1 (4 oz) can chopped green chili’s
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 3 c. cooked chicken breast
  • 3 (15 oz) cans white beans
  • Directions 
  • Heat oil in saucepan over med-low heat.  Slowly cook and stir onion until soft.  
  • Mix in garlic, green chili’s , cumin, oregano and cayenne.  Continue to cook and stir mixture until tender, about 3 minutes. 
  •  Mix in the chicken broth, chicken and white beans.  Simmer 15 min, stirring occasionally.
  • Remove mixture from hear.  Slowly stir in the cheese until melted.  Serve warm.

1 lb. dried cannellini beans, picked over

1/4 cup olive oil, plus more for drizzling

2 yellow onions, chopped

2 garlic cloves, minced

1/4 cup tomato paste

8 cups vegetable or chicken broth

1 bunch kale or Savoy cabbage, about 1 lb., coarsely chopped

4 carrots, coarsely chopped

2 celery stalks, coarsely chopped

1 Tbs. minced fresh thyme

2 tsp. salt, plus more, to taste

1 tsp. freshly ground pepper, plus more, to taste

3 cups cubed day-old country bread


In a large bowl, soak the beans in cold water to cover for at least 8 hours or up to overnight. Alternatively, put the beans in a large saucepan with cold water to cover. Bring to a boil over high heat. Remove from the heat and let stand, covered, for 1 hour. Drain the beans and set aside. 

(To save time, substitute 6 cups of canned beans, drained and rinsed.  Add beans 10 minutes before soup is ready with the bread cubes) 

In a fry pan over medium heat, warm the 1/4 cup olive oil. Add the onions and garlic and sauté until softened, about 5 minutes. Add the tomato paste and sauté until it darkens, about 2 minutes more. Pour in the broth, increase the heat to high and bring to a boil. Remove from the heat. 

Put the drained beans, kale, carrots, celery and thyme in a slow cooker and sprinkle with the 2 tsp. salt and the 1 tsp. pepper. Pour in the broth mixture. Cover and cook on high for 4 hours or on low for 8 hours according to the manufacturer’s instructions. About 10 minutes before the soup is ready, stir in the bread cubes, cover and continue cooking. When the soup is ready, adjust the seasoning with salt and pepper. Ladle the soup into warmed bowls and serve immediately, with olive oil for drizzling. Serves 6 to 8. 


Chickering eCookbook 2011- 2012

Tuscan Ribollita

4th grade Soup and Salad Luncheon

Summer Rice Salad

4th grade Soup and Salad Luncheon

  • Ingredients
  • 1 cup dry brown rice (brown basmati is really good)2 cans black beans (rinsed and drained well)1/4 cup red onion1 diced red bell pepper1 diced green bell pepper1 medium sized bunch chopped fresh cilantro1 lb. package frozen corn (my favorite is Trader Joes cut white corn, tastes like fresh)
  • Directions 
  • Prepare rice per package directions. Let cool and add to other ingredients. Toss with dressing below. You can make this a whole day ahead if you want, then refrigerate. It actually makes the flavors come together a little better is you refrigerate at least an hour before serving. Just stir before serving.
  • Dressing:1/2 cup olive oil1/4 cup apple cider vinegar2 cloves pressed fresh garlic1 tsp. saltcouple grinds of fresh black pepper (to your taste)1 1/2 tsp. ground cumin (or more to your taste)1/2 tsp. chili powderMy favorite spice store is Penzy's in Arlington or search online if you want to try. The cumin is really great.

1 large pkg Cole slaw

1 ramen noodles

6 oz slivered almonds/2 T. sesame seeds   (toast together)

4 chopped green onions


3 T. rice vinegar

2 T sugar  (dissolve in vinegar)

1/3 c. oil

1 tsp. garlic powder

1 pkg ramen flavoring packet (chicken)


Combine salad ingredients and toss with dressing. 

 Warning: could be addictive!!!


Chickering eCookbook 2011- 2012

Cole Slaw

4th grade Soup and Salad Luncheon

Summer Salad

2nd grade Italian Luncheon

  • Ingredients
  • 1 package baby spinach
  • 1 container of strawberries sliced
  • 1 cup of sliced almonds
  •  poppy seed dressing
  • Directions 
  • Mix ingredients together and dress the salad with poppy seed dressing and enjoy!

14 ounces uncooked rotini pasta

2 cucumbers, chopped

1/2 onion, finely chopped

10 cherry tomatoes, quartered

3/4 cup pitted black olives, sliced

1 cup Italian-style salad dressing


Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes.

Drain and cool by running cold water over the pasta in a colander set in the sink.

Combine cooked and cooled pasta with the cucumbers, onion, tomatoes, and olives in a large bowl. Pour the Italian dressing over the salad and stir to combine.

Cover and refrigerate for at least two hours before serving.


Chickering eCookbook 2011- 2012

Easy Cold Pasta Salad

2nd grade Italian Luncheon

Asian Spinach Salad

1st grade Picnic Luncheon

  • Ingredients
  • (Can easily be doubled)
  •   16oz Baby Spinach
  •   Sauté until brown with 1 Tbs of butter
  •   1pkg of ramen noodles
  •   1TBS sesame seeds
  •   1/4 cup slivered almonds
  • Salad Dressing
  •   1/4 cup brown sugar
  •   1/4  cup vegetable oil
  •   1/8 cup of red wine vinegar
  •   1TBS of soy sauce
  • Directions 
  • Mix ingredients together and dress the salad immediately before serving

Black beans cooked

Cooked Corn

Tomatoes small pieces

Balsamic vinegar

Olive oil




Green onions/scallions


Mix all the ingredients and add the vinegar and olive oil when you are ready to serve it.


Chickering eCookbook 2011- 2012

Mexican Salad

1st grade Picnic Luncheon

Spinach With Pear Salad

Kindergarten Luncheon

  • Ingredients
  • Baby Spinach (1 bag)
  • Goat, gorgonzola or blue cheese (250 gr)
  • ½ cup pecans (pieces)
  • ½ bag red onion (thin sliced)
  • 1 cup Cooked Cranberries
  • 2 Pears (sliced)
  • Raspberry or poppy seed dressing
  • Directions
  • Mix all ingredients. Just before serving lightly toast the pecans in butter previously melted. Add the dressing to the salad and add the pecans at the end

1 1/2 cups of quinoa

1 cup black beans

1 lime

2 tbl. Olive oil

1 chopped avocado

3 chopped green onions

2 chopped tomatoes

1/2 cup chopped fresh cilantro

Salt/pepper/cayenne to taste


Mix all the ingredients and add the juice of the lime and the oil.


Chickering eCookbook 2011- 2012

Quinoa Salad

Kindergarten Luncheon

Three Bean Salad

Kindergarten Luncheon

  • Ingredients
  • 1 (15 oz.) can cannellini beans, rinsed and drained
  • 1 (15 oz.) can kidney beans, rinsed and drained
  • 1 (15 oz.) can garbanzo beans, rinsed and drained
  • 2-3 stalks celery, chopped fine
  • 1/3-1/2 of a red onion, chopped fine
  • 1/3 cup apple cider vinegar
  • 1/3 cup granulated sugar
  • 1/4 cup olive oil
  • salt and pepper to taste
  • Directions
  • In a large bowl, mix together the beans, celery and onion. In a separate bowl, whisk together the vinegar, sugar, olive oil, salt and pepper.
  • Add the salad to the beans and toss to coat.
  • Chill in refrigerator for several hours so the beans can soak up the flavor of the dressing. Serves 4-8.

4 cups chicken broth

1 1/2 cups orzo

1 (15-ounce) can garbanzo beans, drained and rinsed

1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved

3/4 cup finely chopped red onion

1/2 cup chopped fresh basil leaves

1/4 cup chopped fresh mint leaves

About 3/4 cup Red Wine Vinaigrette, recipe follows

Salt and freshly ground black pepper


Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.

Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.


Chickering eCookbook 2011- 2012

Vegetarian Orzo Salad

Kindergarten luncheon

  • Red wine vinaigrette:
  • 1/2 cup red wine vinegar
  • 1/4 cup fresh lemon juice
  • 2 teaspoons honey
  • 2 teaspoons salt
  • 3/4 teaspoon freshly ground black pepper

11/2 cups mayonnaise

1/2 cup coarse-grained mustard

41/2 tablespoons white wine vinegar

3 garlic cloves minced

11/4 pounds bacon slices, chopped

6 pounds white skinned potatoes, peeled, cut into 3/4-inch pieces

6 green onions, thinly sliced


Whisk mayonnaise, mustard, vinegar and garlic in medium bowl to blend. Season with salt and pepper. Cover dressing; chill. Cook bacon in large skillet until crisp. Transfer to paper towels; drain. Boil potatoes in large pot until just tender, about 13 minutes. Drain. Transfer potatoes to large bowl. Cool 15 minutes. Mix bacon, green onions, and dressing into potatoes. Season with salt and pepper. (Can be made ahead. Cover and chill.)


Chickering eCookbook 2011- 2012

Potato Salad with Mustard Dressing and Bacon

Kindergarten luncheon


1 Kg Dried Pinto Beans

4 Cloves Garlic, Whole

1 Large Onion, Chopped

6 Serrano or Jalapeño Chile Peppers, finely sliced (“nacho” style)

3 Roma Tomatoes, chopped

1 Tomatillo (the green tomato but its optional), Chopped

2 Tablespoons Chicken Broth Bouillon

6 Slices Bacon

1/2 Cup Chorizo, casing removed and crumbled*

250 g Ham, diced

2 Tablespoons Cornstarch

Salt to Taste

1/2 Cup Cilantro, finely chopped

*Note: You can substitute hot Italian sausage for the Chorizo if you can’t get Chorizo in your area.


Wash and soak beans in water overnight.

Drain beans add fresh water, and bring to a boil in a large pot. Add the pork belly/smoked ham hocks/smoked pork chops and garlic. Reduce heat and simmer one hour.


Chickering eCookbook 2011- 2012

Frijoles Charros

4th grade Soup and Salads luncheon

  • Remove the garlic and mash/mince it, returning it to the beans, if using pork belly or pork chops, remove and cut into smaller pieces and add back to the beans
  • Add onion, chile, pepper, tomatoes, tomatillo (optional), and chicken bouillon and simmer another 1 1/2 to 2 hours until beans are tender. Check at regular intervals to make sure there’s enough water.
  • Fry the bacon in a pan over medium heat. Add the chorizo and cook a few minutes, stirring frequently. Add the ham and cook a few more minutes.
  • Add the mixture to the beans when the beans are fully cooked. Add salt to taste. Dissolve the cornstarch in a little cold water, and then add to the beans. Let simmer another 15 minutes to thicken a bit. When ready to serve, top with a little finely chopped cilantro.

5 or 6 fresh poblano chiles (long green chile)

3 tablespoons corn oil

2 large onions, halved and sliced about 1/4-inch thick

1 (16-ounce) container sour cream

Chicken bouillon granules, to taste

1 1/2 cups oaxaca, monterrey jack or mozzarella cheese, cut in small cubes


Roast the chilies over an open flame or on a griddle until blackened but not charred.

Wrap the chilies in a towel and place them in a plastic bag for about 10 minutes.

Remove the chilies and with the help of a kitchen towel rub the skins off. The chilies should be firm.

Cut them in 1/2-inch strips discarding all the seeds and the ribs. Do not rinse them.

Heat the oil in a large pan over medium heat. Add the chilies and the onions at the same time. Stir often.

When everything is soft add all the sour cream and the chicken bouillon granules to taste. When the cream is hot, turn off the burner and add the cheese.

Cover immediately. Enjoy with warm tortillas and white rice


Chickering eCookbook 2011- 2012

Rajas con Queso

3RD grade Mexican Luncheon

Fool Proof Crock Pot Italian Meat Sauce

2nd grade Italian Luncheon

  • Ingredients
  • ¾ lb ground beef
  • ¼ lb ground pork
  • 2 Large Cans of Tomatoes – preferably one Whole, Peeled San Marzano Tomatoes (worth the price) and one “kitchen ready” (peeled, ground)
  • 1 medium onion, finely chopped
  • 5 big basil leaves
  • 1/8 cup red wine
  • 1 tsp sugar
  • 1/8 tsp red pepper flakes
  • 1 garlic clove finely minced
  • 3 tblsp olive oil
  • 1 lb box of ziti
  • Directions
  • In a sauté pan add 2 TBSP olive oil and cook the onion with ¼ tsp salt until translucent. The salt will help the onion to release its juices so that it will become translucent and not brown. Then add the red pepper flakes and garlic clove to heat through and release their flavor (1 minute). Remove and set aside. In the same pan, add 1 TBSP olive oil and brown the ground beef and pork breaking the meat into small pieces with the back of a wooden spoon. Drain the meat on a paper towel. You can do these steps ahead and even keep this in your freezer in a plastic freezer bag. In your crock pot, layer the onion, then the meat. When you add the can of whole tomatoes, crush each tomato with your hand. Then add the other can of tomatoes, basil leaves, wine and sugar. Clean the inside of the tomato cans with 1 cup water and add to the crock pot. Give a light stir. I do all of this the night before set it in the fridge and then the next morning, I just set it in crock pot.
  • Cook for 5-6 hours on low then remove the cover and crush the tomatoes with a potato masher (you can do this at the ½ way point if you are home) and stir. Add salt & pepper to your taste. When the sauce is nearly ready, cook 1 lb box of ziti and drain. Return the ziti to the same hot pan and toss with 3-4 ladles of the sauce. Put the rest of the sauce in a gravy boat to be added tableside.

1 (2 to 2 1/2-pound) veal roast from the leg or loin, boned and tied

1 cup chicken stock

1 cup dry white wine

1 cup chopped yellow onions

1/2 cup chopped carrots

1/2 cup chopped celery

1 large sprig fresh rosemary

2 bay leaves

1 teaspoon black peppercorns

2 (6-ounce) cans oil-packed solid white tuna, drained

8 anchovy fillets, drained and chopped

2 teaspoons capers, rinsed, plus extra for garnish

2 tablespoons white wine vinegar

1 tablespoon fresh lemon juice

1 teaspoon lemon zest

1/2 cup Mayonnaise, recipe follows

Kosher or other coarse-grain salt

Freshly cracked black pepper

Chopped parsley leaves, for garnish

Lemon slices, for garnish


In a large Dutch oven or casserole, combine the veal, chicken stock, wine, onions, carrots, celery, rosemary, bay leaves, and peppercorns. Add water as needed to cover the meat and bring to a boil. Reduce the heat to a simmer and cover tightly. Simmer, turning once, until the meat is tender and an instant-read thermometer registers 145 to 150 degrees F, about 50 minutes to 1 hour.


Chickering eCookbook 2011- 2012

Vitello Tonnato

2nd grade Italian Luncheon

  • Transfer the veal to a platter and let cool. Strain and reserve the cooking broth. Wrap the veal tightly and refrigerate until well chilled (up to 24 hours).
  • To make the sauce, combine the tuna, anchovies, capers, white wine vinegar, lemon juice, and lemon zest in a blender or food processor and blend to a very smooth texture, about 2 minutes. Add the mayonnaise and process to blend thoroughly. Add 1 tablespoon of the reserved cooking broth. Add more, if desired, to taste or for a thinner consistency. Refrigerate in a tightly sealed container for at least 2 and up to 24 hours. (The sauce tastes best if made 1 day in advance and allowed to rest overnight).
  • To serve, thinly slice the meat and arrange on a platter. Drizzle the sauce over each slice, season generously with the kosher salt and black pepper. Garnish by sprinkling with additional capers and chopped parsley. Arrange the lemon slices around the platter and serve.
  • Mayonnaise:
  • 1 large egg, at room temperature
  • 1 tablespoon fresh lemon juice
  • 1 cup olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • In a blender or food processor, combine the egg and lemon juice and process for 10 seconds. With the machine running, slowly pour in the oil through the feed tube and process until emulsified. Add the salt and black pepper and pulse to blend. Transfer to an airtight container and refrigerate for at least 30 minutes before using. (The mayonnaise can be stored in an airtight container in the refrigerator for up 24 hours). Or you can use the mayonnaise that you can buy at any super

12-cup capacity Bundt pan

Softened butter, to coat pan

1/4 cup cajeta or caramel sauce

For the cake:

10 tablespoons butter, room temperature

1 cup sugar

1 egg, room temperature

1 3/4 cups all-purpose flour

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/3 cup cocoa powder

1 1/4 cups buttermilk

For the flan:

1 (12-ounce) can evaporated milk

1 (14-ounce) can sweetened condensed milk

4 ounces cream cheese, room temperature

3 eggs

1 tablespoon vanilla extract

For garnish: (optional)

1/4 cup cajeta or caramel sauce

1/4 cup chopped pecans


Chickering eCookbook 2011- 2012

  • Directions
  • Put an oven rack in the middle of the oven and preheat to 350 degrees F. Coat a Bundt pan with a little butter, then coat the bottom with 1/4 cup cajeta and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.)
  • For the cake: Add the butter and sugar to a bowl and using an electric mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated.
  • For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds. Scoop the cake batter into the prepared Bundt pan and spreading evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and add about 1-inch of hot water to the roasting pan. Carefully slide the pan into the oven, and bake 1 hour, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour. Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, giggle a little and flip over. Remove the pan and scrape any remaining cajeta from the pan onto the cake, garnish with chopped pecans and serve!
  • Cook's Notes: The batters may appear to mix when you pour them into the pan, but they completely separate while baking, with the flan ending up on the bottom when it's inverted. I like eating it warm, but traditionally, it is chilled 24 hours before serving.
  • Flan is a rich, creamy, cooked egg custard. It is often flavored with vanilla and baked in a water bath to retain its delicacy.
  • Cajeta is a thick and creamy spread or paste made with caramelized sugar and milk. It is used as a desert on its own or as a topping. Also known as "dulce de leche," it is sold in many supermarkets, Latin specialty markets or online. It can be substituted with a thick caramel sauce.


3rd grade Mexican Luncheon


1/2 cup shortening

1/2 cup sugar

1 egg

1/2 tsp almond flavoring or I use fiori di sicilia which is citrus and vanilla

1 1/2 cups flour

1/2 tsp salt

1/2 tsp baking soda

3/4 cup raspberry jam


Blend shortening, sugar, egg and flavoring.

Combine flour, salt, and baking powder.

Add flour mixture to butter mixture and blend well.

Spread half of dough in a greased 8 x 8 pan.

Spread the jam. Press the remaining dough onto a 8" square piece of wax paper.

Place the dough over the jam and peel off the paper.Bake at 400 for 25-30 minutes. Cool and cut in squares.


Chickering eCookbook 2011- 2012

Raspberry Squares

Ist grade Italian Luncheon

Chocolate Lovers' Brownies

Kindergarten Luncheon

  • Ingredients
  • 1 cup butter (2 sticks)
  • 2/3 cup cocoa
  • 1 1/2 cup sugar
  • 3/4 cup flour
  • 1 1/2 tsp. baking powder
  • 1 1/2 tsp. vanilla
  • 3 eggs
  • 3/4 cup dark chocolate chips
  • Directions 
  • Melt butter in microwave safe bowl. Stir in cocoa until well mixed. Add in sugar, flour, baking powder and vanilla; stir well. Add eggs in and mix well. Stir in chocolate chips. Pour into greased 9x9-inch baking pan. Bake at 350 degrees for 50 min to one hour. Cool in pan and cut into squares. Makes 16 large brownies or 9 humongous ones!

1 1/2 cups graham cracker crumbs

1 stick salted butter, melted

1/2 cup chopped pecans

1 cup butterscotch chips

1 cup semisweet chocolate chips

1 cup shredded coconut

1 14-ounce can sweetened condensed milk


Preheat the oven to 350. Combine the graham cracker crumbs and melted butter in a bowl. Press into the bottom of a 9-by-13-inch baking dish. Sprinkle pecans, chips and coconut on top. Pour the sweetened condensed milk over the mixture and bake for 30 minutes. Cool completely and cut into bars.


Chickering eCookbook 2011- 2012

Five layers bar

Kindergarten Luncheon

Blueberry Muffins

Appreciation Week

  • Ingredients
    • 1 1/2 cups all-purpose flour
    • 3/4 cup white sugar
    • 1/2 teaspoon salt
    • 2 teaspoons baking powder
    • 1/3 cup vegetable oil
    • 1 egg
    • 1/3 cup milk
    • 1 cup fresh blueberries
    • 1/2 cup white sugar
    • 1/3 cup all-purpose flour
    • 1/4 cup butter, cubed
    • 1 1/2 teaspoons ground cinnamon
  • Directions 
  • Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
  • Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
  • Bake for 20 to 25 minutes in the preheated oven, or until done.