Claire Dickman

Signature Snickerdoodles

Sophomore Ella Werlin’s favorite recipe is snickerdoodle cookies, which she makes for classes, teachers and bake sales. “Those snickerdoodles are the best snickerdoodles you’ll ever eat,” Werlin said. “They are so good, […] just like the perfect mix of flour and sugar.” Werlin learned this snickerdoodle recipe from her former babysitter, who used to work at the now-closed Vanilla Moon Bakery in San Carlos. “We used to make [the snickerdoodles] together, and it became, like, a special thing.” Werlin started cooking at a young age. “My mom has always been really into cooking. My grandma actually went to culinary school,” Werlin said. “I’ve always been a cooking person.”

Ingredients

• ½ lb unsalted butter
• 1 ⅓ cups sugar
• 2 eggs
• 1 tsp vanilla extract
• 3 cups all purpose flour
• 1 tsp baking soda
• 1 tsp cream of tartar
• ¼ tsp salt

Method

Beat butter and sugar until creamy. Beat in eggs and vanilla. In another bowl, stir together flour, baking soda, cream of tartar, and salt; gradually add to butter mixture, blending thoroughly. In a small bowl, combine cinnamon and sugar. Scoop dough into 3 oz balls, then roll in the cinnamon-sugar mixture to coat. Place on a baking sheet and bake for approximately 14 minutes. They are ready when they are firm enough to lift them up with your hands. 

Crackling Croquembouche

The most impressive thing junior Bianca Voltmer has ever made is a croquembouche — a tower of cream puffs held together by caramel, which she made as a final presentation in her eighth. In the year-long project, Voltmer chose baking as her topic because she was inspired by her mother. “I remember […] she made me a unicorn cake for my 10th birthday. […] I just wanted to pick up after her because as she got promoted in her workplace, she had less and less time to bake,” she said.

Ingredients

For the Croquembouche: 

• 48 Glazed Doughnut Holes
• 1 Glazed Doughnut
• Foam Cone
• Toothpicks
• Christmas LED mini lights
• Edible gold leaf
• 1/4 cup confectioners sugar

For the Vanilla Pudding:

• 1/4 cup sugar
• 1 1/2 tbsp cornstarch
• 1/8 tsp salt
• 1 cup whole milk
• 1 egg yolk
• 1 tbsp unsalted butter
• 1/2 tsp vanilla extract

Method

https://preppykitchen.com/doughnut-croquembouche/

Fabulous Flan

Junior Oliver Santiago-Mendez’s favorite recipe is f lan, a Mexican baked custard dessert. “I don’t know how to describe it. [It’s] something custardish I guess, but it holds its shape,” he said. “I brought it here once for Menlo Cooking Club,” Santiago-Mendez said. “People really seem to enjoy it. […] It’s something about my culture I was able to share here.” Santiago-Mendez began cooking in middle school in order to help out his mother. “My mom has to take care of my brothers as well. And also because it’s fun being able to cook something up and share it with others. It’s something I really like,” he said.

Ingredients

• 6 eggs
• 1 can lechera
• 1 can evaporated milk
• 1 tsp vanilla extract
• 5 drops lemon

Method

1. Add all ingredients to a blender and blend
2. Fill tray that will hold your mold with water, and place in oven at 350 degrees
3. Sprinkle sugar on the bottom of the mold, and heat until sugar turns a clear brown color
4. Add the blender mix to the mold
5. Place the mold on top of the water tray for 1 hr
6. When it is done, put it in the fridge overnight

Kool Key Lime Pie

The simplicity of the key lime pie recipe makes it an easy thing to make with friends, even if they’re not frequent bakers. “I find that I’m often making [key lime pie] with family or friends,” junior Connor Burks said. Burks’ parents both grew up in Florida, and his mother in particular lived close to the Florida Keys. She would often visit her parents and bring back key lime pie. “At a certain point, […] she realized that she could be making it herself,” Burks said. “She’s always been very particular to make sure we make real Florida Keys key lime pie, none of the stuff with green food dye or anything, just because […] it’s important for her.”

Ingredients

For the pie:

• 5 large egg yolks
• 14 oz can sweetened condensed milk
• 1/2 cup freshly squeeze Key lime juice

For the crust:

• 1 1/2 cups crushed graham crackers
• 2 tbsp sugar
• 6 tbsp melted butter

Method

1. Preheat the oven to 375°F. Place the graham crackers in a large zip-top bag and crush to fine crumbs with a rolling pin.
2. Transfer to a small mixing bowl, add the sugar, and pour in the butter. Combine with a fork and transfer to a 9-inch pie plate.
3. Use your fingers to press the crumbs evenly across the bottom and up the sides of the pie plate.
4. Bake until golden, about 7 minutes, remove and reduce the temperature to 350°F. Set the crust aside to cool for 10 to 12 minutes.
5. In a separate bowl, whisk together the egg yolks, sweetened condensed milk, and lime juice until smooth and starting to thicken.
6. Pour the mixture into the partially cooled crust and bake until the custard is set but still a little jiggly, 12 to 14 minutes.
7. Allow the pie to cool completely on a wire rack, then refrigerate for at least 90 minutes before serving.
8. Serve topped with a little freshly whipped cream if desired.