Food For Thought Youth Project

Cultural Recipes from Youth Around the World

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Pfeffernusse contributed by, Noah K. from The Seven Hills School in Cincinnati, Ohio USA


From: Germany

By, Noah K.


1 Cup of powdered sugar

1 Teaspoon of ground cinnamon

1 Teaspoon of ground ginger

1/2 Teaspoons of ground nutmeg

1/4 Teaspoons of ground allspice

For the cookies:

3 Cups of all-purpose flour

1 Teaspoon of ground cinnamon

1/2 Cave teaspoon of baking soda

1/2 teaspoon of baking powder

1/2 Teaspoon of ground nutmeg

1/2 Of fine salt

1/4 Ground allspice

1/4 Freshly ground black pepper

1/2 Cup sliced almonds,toasted

8 Tablespoons unsalted butter(1 stick),at room temperature

2 Teaspoons finely grated lemon zest

2 Teaspoons packet fined grated orange zest

1 Cup packed dark brown sugar

1 Large egg

3/4 Cup honey

1/4 Cup finely chopped candied lemon or orange peel

For the spiced sugar 

1.    sift all ingredients together into a large bowl ;set aside

For the cookies 


Sift together flour, cinnamon, baking soda, baking powder, ginger nutmeg, salt, allspice, and pepper in to a large bowl; set a side

Place the almond in a bowl of a food processor fitted with a blade attachment and process until finely  ground, about 25 to 30 seconds. add the almonds to the flour mixture and stir to combine; set aside.

Place the butter ; lemon zest , and orange zest in a the bowl of a stand mixer fitted with a padded attachment and beat on medium lightened in color, about 1 minute. Add the egg and beat until incorporated, about 30  incorporated, about 1 minute. Stop the mixer and crape down the sides of the bowl and the paddle with a rubber spatula.

With the mixer on low, add the flour mixture in three addition, mixing until just combined, about 11/2 minute total. (Do not over mix.) Cover and refrigerate the dough until firm, at least i hour. Arrange 2 rack to divide the oven into thirds.

Heat the oven to 350˚F and arrange 2 racks to divide the oven to thirds. line 2 sheets with  parchment paper, set aside.

Roll the chilled dough into 24(3/4- inch) balls and space them 1 1/12 inches apart on the prepared baking sheet. Bake the cookies for 8 minutes, then rotate the sheet from    front to back and top to bottom. Continue baking until the cookies are very lightly browned around the edges, about 5 to 6 minutes more.(The tops will be soft, but they will firm up as the cookies stand.) Transfer the baking sheets to 2 write racks and let the cookies sit until cool enough to handle but still warm, about 3 minutes.

Drop the warm into spiced sugar, making sure all over, then shake off any excess

sugar and transfer to the wire rack to cool completely.

8. repeat baking and sugarcoating with the remaining dough. Store the cookies in an airtight container,layered between pieces of waxed paper, for up to 3 weeks.

posted by SSnyder in German Recipes,Recipes and have No Comments

Crepes contributed by, Wendy from The Seven Hills School in Cincinnati, Ohio USA


From France

By, Wendy


Makes 8 crepes


1 cup all-purpose flour

2 eggs

½ cup milk

½ cup water

¼ teaspoon salt

2 tablespoon butter, melted

  1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
  2. Heat a lightly oiled griddle or frying pan medium high heat. Pour or scoop the batter in to the griddle, using approximately ¼ cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  3. Cook the crepe for about 2 min. , until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
posted by SSnyder in French Recipes,Recipes and have No Comments

Hungarian Lemon Poppy Seed Cookies contributed by, Will from The Seven Hills School in Cincinnati, Ohio USA

Hungarian Lemon Poppy Seed Cookies





2/3 cup granulated sugar

1/2 cup butter, softened

1 egg

2 teaspoons grated lemon peel

1-1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon poppy seed


1 cup powdered sugar

2 tablespoons lemon juice


Preheat oven to 350˚.

For cookies,beat granulated sugar and butter in large bowl of electric mixer at medium speed until creamy. Beat in egg and lemon peel. combine flour, baking soda and;gradually add to butter mixture. Beat in poppy seeds on low speed.

Drop dough by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake 11 to 12 minutes or until edges are lightly browned. Let stand on cookie sheets 1 minute;transfer to wire racks and cool completely.

For glaze, combine powdered sugar and lemon juice in small bowl; mix well. Drizzle glaze over cookies; let stand until glaze is set, about 20 minutes.


posted by SSnyder in Hungarian Recipes,Recipes and have No Comments

Korean Cucumbers contributed by, Sophia from The Seven Hills School in Cincinnati, Ohio USA

Korean Cucumbers


By: Sophia 



2 english cucumbers peel and cut it in to large chunks

2 green onions (optional)

1 tablespoon of sesame seed oil

1 tablespoon of toasted sesame seeds

2 tablespoons of  soy sauce

3 tablespoons of red wine vinegar

salt to desired taste




Get a bowl

Put all of the ingredients in the bowl and stir

posted by SSnyder in Korean Recipes,Recipes and have No Comments

Stuff Grape Leaves contributed by, Sonya from The Seven Hills School in Cincinnati, Ohio USA

Stuff Grape Leaves

From: Romania

By: Sonya




400g of ground beef

300g of ground pork

100g of rice

100g of chopped onion

500g of grape leaves

800g mi beef broth

juice from half lemon

salt and black pepper




In a small pot put a little bit of vegetable oil, place it on the stove, stir in the onion for a few minutes (3-5) until is soften (but not fry).


Boil the rice in the water until is cooked, and drained the water.


Mix the onion, cooked rice, ground meat, add some green fresh chopped parsley (or dry) and salt and black pepper for taste. With this mixture fill the grape leaves (form rolls).


Put the rolls of stuffed grape leaves in a pot (one that can be place on the stove), pour over the beef broth (to cover the rolls), add the lemon juice. Cook on the stove to low heat until the grape leaves are soften and meat inside is cooked (approximatly 2 hours).

posted by SSnyder in Recipes,Romanian Recipes and have No Comments

Kladdkaka contributed by, Sean from The Seven Hills School in Cincinnati, Ohio USA


From: Sweden

By: Sean




2 Eggs

1 1/3 cups of sugar

1/2 cup cake or all purpose flour

1/8 tsp. salt

1/2 cup melted butter

4 Tbsp. unsweetened cocoa

1 Tbsp. vanilla sugar (-or- substitute 1 tsp. vanilla extract)




Preheat oven to 350˚. Lightly butter a round 8” or 9” springform or cake pan.


Whisk together the eggs and sugar. Gradually mix in the flour and salt.


Stir cocoa and vanilla sugar (or vanilla extract) into melted butter until well-combined. Add cocoa-butter mixture to batter, stirring well until any lumps are removed


Pour batter into prepared pan. Cook in 350˚ oven for 25 minutes. Check for doneness; the edges of the cake should be crisp but the center still moist and sticky (Tip: A good test is to insert a toothpick first into the cake’s edge: it should come out clean. Then, insert it into the center of the cake. It should come out smeared with gooey, melting chocolate). Do not overcook (but if you do, you’ll have stellar brownies as a compensation prize!).


Dust with powdered sugar and serve with whipped cream, if desired.


Yield: 6-8 servings, for people with restraint.

posted by SSnyder in Recipes,Swedish Recipes and have No Comments

Marbled Cake contributed by, Ryan from The Seven Hills School in Cincinnati, Ohio USA

Marbled Cake


By: Ryan



1/2 lb. butter,softened

1/2 lb. sugar

3 large eggs

1 lb. cake flour

2 teaspoons baking powder

1/2 cup milk

1 ounce cocoa

3/4 ounce sugar

2 tablespoons milk

1 dash salt

1 teaspoon vanilla extract




1. Preheat oven to 350˚ and grease a bundt cake pan.


2.  Beat butter and sugar together,then add vanilla , eggs and salt.


3. Combine flour and baking powder and stir into butter-sugar-egg mixture , alternating  with milk. Only add enough milk for the batter to drop heavily and ripping apart from a spoon.


4. Fill 2/3 of batter into the greased cake pan.


5. Mix the remaining batter with cocoa , sugar and 2 or 3 tablespoons milk , until batter again drops heavily and ripping from a spoon.


6. Pour cocoa batter on top of the light one and move a fork spiraling through the two layers, so that you get a marbled pattern.


7. Bake for about 75 minutes.

posted by SSnyder in German Recipes,Recipes and have No Comments

Vegetable Samosas contributed by, Parker from The Seven Hills School in Cincinnati, Ohio USA

Vegetable Samosas

From: Congo

By Parker



1/2 Tbsp olive oil

1 tsp ground coriander

1/2 tsp ground coriander

1 tsp red chili flakes or 1 tsp chopped fresh green chillies

2 tbsp frozen or dried Mongo,diced

1/2 tsp turmeric powder

1/2 tsp salt and pepper

1 tbsp fresh ginger

2 tbsp lemon juice

1/2 cup cooked potatoes

1/3 cup frozen peas

1/4 cup green onion

2 tbsp cilantro,freshly chopped



1 In a saucepan, place oil,all spices and mango.

2 Turn on heat to high and leave on for one minute.

3 Turn off heat.

4 Add potatoes,frozen peas and lemon juice.stir together until well coated.

5 Remove from heat before adding green onion and cilantro.

6 Mash the mixture together with a fork to form a rough past.

7 Roll out your pastry dough into desired shape,then stuff in filling.Brush with egg wash.

8 Bake at 400˚F,for  15 – 20 minutes or until golden brown.



To keep it simple,sprinkle some freshly squeezed lemon juice before serving.

Another option is to serve them with some chutney or a dipping sauce.

posted by SSnyder in Congolese Recipes,Recipes and have No Comments

Apple Pudding Cake contributed by, Noah C. from The Seven Hills School in Cincinnati, Ohio USA

Apple Pudding Cake


By: Noah C.



4 apples,peeled and sliced

1 cup brown sugar

1 cup flour

2 tsp salt

1/2 tsp. baking soda

1/4 tsp. cinnamon

1/2 cup milk

1 tsp. vanilla or almond flavoring

2 – 3 tsp. butter

2 cups boiling water



Preheat oven to 400˚F.

In deep 9×9 inch pan ,mix together the sugar,flour,baking powder, salt,and cinnamon.

Add the apples slices and mix until coated with flour mixture.

Stir until everything has been moistened.Smooth out the top.Dot the butter on top.

Put on rack in oven and carefully pore the 2 cups over the top.DO NOT STIR)Put a baking sheet on top on the rack under your pan. Sometimes it bubbles over when it’s baking.)

Bake for 40 minutes or until top is golden brown.

Let cool slightly before serving. Sprinkle extra cinnamon on top if desired.



Omit cinnamon if desired.

Sprinkle slivered almonds on top before baking if desired.

posted by SSnyder in German Recipes,Recipes and have No Comments

Pretzels contributed by, Natalie from The Seven Hills School in Cincinnati, Ohio USA


From: Germany

By: Natalie



Makes 6 large pretzels

1 teaspoon instant yeast

1 tablespoon malt powder or brown sugar

2-3 cups all-purpose unbleached or bread flour

1 teaspoon salt

1 cup warm milk



Combine all of the ingredients in a bowl and mix together until it forms a ball. Start with 2 cups of the flower and mix it together until it forms something like a thick batter, then add more flour a handful at a time time until it’ll form a nice ball that you can kneed by hand. Either use an electric mixer to mix the dough for 5 minuets or remove it from the bowl and kneed it by hand for 5 to 10 minuets until the dough begins to get smooth and satiny.


If you are going to ferment the dough (more information on whether this set is necessary below), return the ball of dough to a clean, greased bowl, cover with plastic wrap, and set it aside to rise until it has doubled in size, approximately an hour. If you fermented it, degas the dough gently before moving on to the next step. Before shaping, start preheating the oven to 425 degrees. Cut the dough into 6 pieces. Roll each one into a short log, cover with a towel, and let the dough relax for 5 to 10 minuets.


After it has relaxed you should be able to roll it out and stretch again fairly easily. Let them relax again and then give each a third roll and stretch session before they are as long and thin as wanted (about 15 inches long and about as big,around  as your index finger.) They’ll nearly double in width while baking, so it is ok to roll them out quite thin. Shaping the pretzels is simple, once you get the hang of it. Place a rope of dough on the work surface in front of you.

Take each end in hand, loop the dough away from you, and bring the ends back towards your stomach, crossing them about an inch above the rope. Apply a little bit of pressure to make the loops stick together, but not to much because you don’t want them to flatten out. Pretzels don’t appear to need to rise again before baking, so you just need to figure out how you want to prep them for the oven. Here are some options you can try:


To Boil Them: If you want to boil them, bring a pot of water to boil. Dunk each of the pretzels into the boiling water for 5 seconds, then place them onto a baking sheet and sprinkle with coarse salt (You should use the kosher stuff that is easy to find at the grocery store) or other toppings.


To Eggwash Them: Simply place them on a baking sheet, brush them gently with an egg that has been whisked, then sprinkle with coarse salt or other toppings.


To Bake Them(mostly) Dry: Sprinkle or spritz them with a little bit of water so that the toppings will stick, then sprinkle with coarse salt or other toppings. Place the baking sheets into the oven. It takes about 15 minutes for the pretzels to get golden brown. Remove from the oven and immediately.

posted by SSnyder in German Recipes,Recipes and have No Comments