Family Fest Recipes!

With family fest coming up, check out some of these recipes submitted by family members of current students. Check back for more next week! Let us know some of your own family’s recipes!

APPLE PIE

Sue Schill-Grotte, Parent of Logan Stapleton ‘18

Logan has been know to eat his slice of pie and sometimes sneaks other people's helping as well. We find that it is just easier to make two pies!

Ingredients: 

Crust: 2 1/4 cup Flour, 1 tsp. Salt, 2/3 cup Oil, 1/4 cup Water.

Pie Filling: 1/2 cup Sugar, 3 Tbsp. Flour, 1/2 tsp. Cinnamon, 1/8 tsp. Nutmeg, 6 cups sliced, peeled Apples ( I like to mix Granny Smith, McIntosh, Pink Lady, and Jonathan), 1 Tbsp. Butter

Directions:

Crust: Mix flour and salt. Add oil and blend; mixture should be crumbly. Slowly add water and blend until slightly formed. Divide in half for 2 crusts. Roll out half between two pieces of wax paper and place in a 9 inch deep dish pie crust.

Filling: Toss apples with sugar, flour, cinnamon and nutmeg. Pour into crust. Divide the butter and add on top of apples.

Crust: Roll out the remaining crust between wax paper and place over the apple pie. Pinch edges to seal. Cut small slits on top of the crust to let air out during baking.

Bake at 350 for 50 minutes.

MEAT DOUGHNUT

Nancy Busch, Parent of Lawson Busch ‘19

This is the favorite egg dish of MAC student Lawson Busch #85 on the MAC football team. He loved having this for brunch on weekends and holidays.

Ingredients:

• 4 oz Cream Cheese

• 1/2 cup Rice Milk

• 8 Eggs, divided

• 1/4 tsp Salt

• Dash Black Pepper

• 1 tsp Vegan Butter

• 2 pkg Crescent Rolls

• 1/4 lb Ham

• 2 oz Cheddar Cheese, shredded

Directions:

1. Preheat oven to 375.

Place cream cheese and milk in a 2 qt bowl. Microwave on high for 1 minute. Whisk until smooth.

2. Separate 1 egg, reserving the egg white. Add the yolk and remaining 7 eggs to the cream cheese mixture. Add salt and pepper and whisk to combine.

3. Melt butter in a skillet over medium-low heat. Add egg mixture; cook, stirring occasionally, until eggs are set but still very moist. Remove pan from heat.

4. Unroll 1 package of crescent dough; do not separate. Arrange longest side of dough across the width of 12"x15" rectangle baking stone. Repeat with remaining package of dough. Roll dough to seal perforations.

5. On longest side of baking stone, cut dough in strips 1.5 inches apart and 3 inches long. Repeat on other long side (There will be six inches on the center for filling.)

6. Arrange ham and any additional meat (bacon) over center of dough. Spoons eggs over ham. Sprinkle with shredded cheddar.

7. To braid, lift strips of dough across filling to meet in the middle, twisting each strip one turn. Continue alternating strips to form braid. Brush lightly beaten egg white over dough using a pastry brush.

Bake 20-25 minutes or until a deep golden brown.

Cut and serve.

HEALTHY CRISPY RICE BARS

Claudia Giannini, Parent of Sebastian Coll ‘19

My son was diagnosed with Crohn's disease three years ago. We decided to avoid conventional treatments and control the disease with dietary changes and natural supplements. I quit my job for a year to do research about inflammation and anti-inflammatory diets and to learn how to cook without dairy, gluten, refined sugars, or artificial/processed ingredients. I had barely baked before, but I learned to make everything my son likes (from truffles to cheese cake, from apple crisp to pumpkin pie) with the allowed ingredients. This is one of the easiest recipes in my collection.

Ingredients:

3 cups puffed brown rice

½ cup sunflower/pumpkin seeds

½ cup sliced toasted almonds

½ cup raisins

½ cup shredded coconut

pinch of salt

3 tbsp coconut oil

½ cup maple syrup

½ cup roasted, creamy almond butter

1 tsp vanilla

Chocolate drizzle:

1/3 bar of 100% cocoa (Girhardelli or another quality brand)

2 tbsp coconut oil

2 tbsp maple syrup

½ tsp vanilla

Directions:

In a large bowl, combine puffed brown rice, seeds, sliced almonds, raisins, shredded coconut, and salt. Mix well.

In a small pan melt coconut oil (at low heat). Add maple syrup, and almond butter. Slowly heat, mixing with wire whisk. Remove from heat once it starts to form small bubbles. Add vanilla and mix well.

Add liquid mixture to dry ingredients while liquid is still hot, mixing fast and thoroughly with wooden spoon.

Pour into rectangular, medium-sized glass container and flatten/press with a wooden spoon until even.

Can be drizzled with melted dark chocolate: Melt 1/3 large (confectioner’s) bar of 100% cocoa in a double boiler, with 2 tbsp coconut oil. Separately, mix 2 tbsp maple syrup with ½ tsp vanilla, and add to the chocolate. Mix well.

Let cool in refrigerator and cut into squares.

Makes 12-16.