PMC's Recipes

 

Peanut Butter Bars

Joseph Lee, Ph.D.
  President of Pine Manor College 

Ingredients

Salted Butter- 1 cup (2 sticks)
Smooth Peanut Butter- 1 cup
Graham Cracker Crumbs- 1 Cup (about 8 full sheets crushed)
Confectioner’s Sugar- 1 (1 lb.) pkg.
Semisweet Chocolate Chips- 1 (12 oz.) pkg
   *I add another 2 to 3 ounces to ensure sufficient amount for topping*

Directions

In medium pot over low heat, melt butter and peanut butter together, stirring until smooth. Remove pan from heat and stir in graham cracker crumbs and confectioner’s sugar.  Press the peanut butter mixture into a 9-by-13-inch pan. Microwave chocolate chips on high for 1 minute.  Stir and cook again for another 30-45 seconds.  Stir until smooth and spread over peanut butter layer. Let set at room temperature for 1 and a half hours.  Cut into squares and serve.

 

Arroz Doce

Diane Mello-Goldner, Ph.D.
   Dean of the College
   Associate Professor of Psychology

Ingredients

  • Long Grain White Rice- 2 cups
  • Water- 2 cups
  • Hot, Whole Milk- 4 cups
  • Sugar- 2 cups
  • Egg Yolks- 6 
  • Peel of 1 lemon
  • Dash of salt
  • Cinnamon (Topping Decoration)

Directions

Rinse your rice and soak it in water for about an hour before starting.Bring the water to a boil in a medium saucepan. Add the soaked rice to the water and bring it to a boil. Then cover, reduce the heat, and let it simmer for about 20 minutes, or until all the water has been evaporated. While you wait, in another smaller saucepan heat the milk until it’s almost at a boil. Pour it into the rice along with the sugar and lemon peels and bring everything to a boil again. Stir until the rice has absorbed the milk.

Now lower the heat and stir it constantly until the rice has thickened (this takes about 30 – 40 minutes). Taste the rice to be sure it is cooked.  If it hasn’t, add one more cup of hot milk and keep stirring until the water gets absorbed again. In a bowl, whisk the egg yolks and add a couple of spoonfuls of rice to it (one spoonful at a time so the eggs adjust to the heat), then add it to the rice pan and cook for 5 – 10 minutes more.Pour the rice into two large serving dishes (remove the lemon peels from the pudding). Let it cool for a few minutes. Decorate with cinnamon by pinching it between your fingers and place in a criss-cross pattern (or anyway you’d like). Serve at room temperature but refrigerate leftovers.

About the Recipe 

This was always a favorite with my family on Christmas Eve -- especially the children -- and is a staple for most holiday gatherings in Portuguese homes. This is my grandmother’s (my Vavó’s)

 

Rosemary's Cheese Pennies

Rosemary Ashby, Ph.D.
  President Emerita 

Servings: approx. 3 dozen
Prep Time: 20 minutes

Ingredients 

  • 9oz. Sharp Cheddar, grated
  • 3/4 c. Soft Margarine or Butter
  • 1 1/2 c. Flour
  • 1/2 tsp. Salt
  • Dash of Cayenne Pepper or Tabasco (to taste)
  • 2 c. Rice Krispies, toasted

Directions

Cream butter and cheese until well-blended. Add flour, salt, cayenne or Tabasco. Knead until mixture holds together. Add rice Krispies. Roll 1 teaspoon dough into ball. Place on ungreased cookie sheet; press down with fork or glass. Bake at 400 for 10-12 minutes. Remove and cool; store in air-tight container.

 

Oreo Cookie Bars

Jacquie Van Haelst
  Class of '55

  • 36 CRUSHED (Cuisinert)Oreo Cookies
  • 8 oz softened cream cheese
  • 12 oz melted white chocolate

Directions

Mix cookie crumbs and crush until blended.
Form into approx 48 balls
Dip into melted chocolate
Refrigerate until firm. . Keep refrigerated.
Suggestion: Melt dark chocolate to decorate.

About the Recipe 

Just tried it for the first time this year. found it in a magazine and found it very simple and Delicious! Enjoy. . . jvh

 

Sugar-Free Banana Bread

Meg Kearney
  Director, Solstice MFA Program of PMC

Servings: approx. 3 dozen
Prep Time: 20 minutes

Ingredients 

  • ½ cup coconut oil
  • 1 heaping T cinnamon
  • 1 T vanilla (optional)
  • 4 eggs
  • 3 smashed bananas
  • 2 C coconut (or other) flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • ¾ C milk or soy milk
  • ½ C water
  • ½ C chopped walnuts + ¼ cup for topping

Directions

Cream coconut oil with cinnamon. Add eggs one at a time, blending well. Add bananas; mix well.

In a separate bowl, sift together dry ingredients. Blend into “wet” ingredients, adding milk and water as you blend. Fold in nuts.

The consistency is going to be pretty thick, but you’ll be able to spoon the mixture into a bread pan. Press it in, but not too firmly.

Sprinkle chopped nuts and cinnamon on top.

Bake at 350 (325 for glass, which I prefer) for 50 mins to an hour. (In glass pan it tends to take a good hour.)

About the Recipe 

This recipe was inspired by my mom's banana bread recipe, but I took great liberties while coming up with a sugar-free version.

 

Sugar-Free Banana Bread

Meg Kearney
  Director, Solstice MFA Program of PMC

Servings: approx. 3 dozen
Prep Time: 20 minutes

Ingredients 

  • ½ cup coconut oil
  • 1 heaping T cinnamon
  • 1 T vanilla (optional)
  • 4 eggs
  • 3 smashed bananas
  • 2 C coconut (or other) flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • ¾ C milk or soy milk
  • ½ C water
  • ½ C chopped walnuts + ¼ cup for topping

Directions

Cream coconut oil with cinnamon. Add eggs one at a time, blending well. Add bananas; mix well.

In a separate bowl, sift together dry ingredients. Blend into “wet” ingredients, adding milk and water as you blend. Fold in nuts.

The consistency is going to be pretty thick, but you’ll be able to spoon the mixture into a bread pan. Press it in, but not too firmly.

Sprinkle chopped nuts and cinnamon on top.

Bake at 350 (325 for glass, which I prefer) for 50 mins to an hour. (In glass pan it tends to take a good hour.)

About the Recipe 

This recipe was inspired by my mom's banana bread recipe, but I took great liberties while coming up with a sugar-free version.

 

Spinach Salad

Lisa Roten
  Alumna

Ingredients

  • Organic Spinach
  • Olive Oil
  • Dulse
  • Kelp

About the Recipe 

"Eating for Beauty" ~ David Wolfe

 

Hidden Pearls

Nancy Walters Valentine ’45
From her book, All About Bermuda Onions

Servings: 50
Prep Time: 25 minutes

Ingredients

  • Grated Cheddar Cheese- 1/2 lb
  • Softened Butter- 4 tablespoons
  • Flour- 3/4 cups
  • Salt- 1/2 teaspoon
  • Sherry Pepper Sauce- A dash
  • Tiny Pickled Cocktail Onions- 50

Directions

Mix cheese, butter, and flour in food processor to form dough. Stir in salt and pepper sauce. Wrap onions individually in about 1 teaspoon of dough and roll into balls. Arrange onion balls on an un-greased baking sheet and bake at 400 degrees for about 12 minutes.

 

Pecan & Chicken Salad

Jeanell Farris Franklin Mother of Marrilee Campbell ’88

Servings: 40
Prep Time: 15 minutes

Ingredients

  • Shredded, Cooked White Chicken- 1 cup
  • Mayonnaise- 1/4 cup
  • Sour Cream- 1/4 cup
  • Chopped Fresh Tarragon- 2 teaspoon
  • Finely-Chopped Celery- 1/4 cup
  • Beau Monde- 1 teaspoon
  • Chopped Pecans- 1/4 cup
  • Salt and Pepper to Taste
  • Cucumber Slices, peeled- 40

Directions

Mix first 8 ingredients well and pile on top of cucumber slices.

 

Scallops à la Vineyard

Nancy Thomas Caraboolad ’76

Servings: As Many as you Wish
Prep Time: 3 minutes

Ingredients

  • Fresh Shucked Bay Scallops
  • Bacon
  • Water Chestnuts and/or Fresh Pineapple Chunks
  • Brown Sugar

Directions

Cut bacon into 3” strips and partially cook- just enough to be able to easily wrap around scallop. Pair scallop and water chestnut (or pineapple) and sprinkle with brown sugar. Wrap bacon strip around pair and secure with toothpick. Place on baking sheet and broil, about 8” from hear, for approximately 5 minutes.

 

Perfect Puffs

Rosalie McKee Lange ’49

Servings: Approximately 100
Prep Time: 30 minutes

Ingredients

  • Hot, Bulk Sausage- 1 lb
  • Sharp Cheddar Cheese, grated- 1 lb
  • Bisquick- 3 cups

Directions

Microwave sausage in covered casserole for 10 minutes. Drain off the grease. Use large mixing bowl and mix all ingredients by hand. Roll into small balls (about 100). Place on cookie sheet and bake at 350 degrees for 15 minutes. Serve hot. Can add Tabasco or Worcestershire sauce for extra zest.

 

Lobster Canapés

Anne Reniers Lee ’65

Servings: About 4 cups
Prep Time: 10 minutes

Ingredients

  • Minced Lobster, cooked- 1 lb
  • Juice from 1 Lemon
  • Minced Celery- 1 cup
  • Minced Onion- 1 tablespoon
  • Minced Chives- 1 tablespoon
  • Dash of Worcestershire, Tobasco, Nutmeg and Black Pepper

Directions

Combine all the ingredients and mix well. Spread salad on buttered rye bread which has been cut into triangles. Garnish with capers, pimiento, parsley or sliced olives.