In the Kitchen

Can you dish it? Creative recipes from Taos students

Submitted by students
Posted 12/5/18

Five Taos students share their creative recipes for side dishes, breads, and cakes.

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In the Kitchen

Can you dish it? Creative recipes from Taos students


Five Taos students share their creative recipes for side dishes, breads, and cakes.

Cheese Burek, recipe by Nadija Logan

250 grams cottage cheese (slightly more than a cup)

60 grams barrel-aged feta cheese, crumbled (about 1/2 cup)

190 grams reduced-fat greek yogurt (about 2/3 cup)

2 eggs, beaten

2 tbsp olive oil, plus extra to brush

½ tsp baking soda

6 large sheets thick filo pastry

Grease casserole dish

Preheat oven to 350

Put cottage cheese, feta, yogurt, eggs, oil, baking soda and salt in mixing bowl and mix well.

Take a sheet of filo, lightly brush with oil. Take second sheet of filo and place on top. Spoon a ladle of cheese mixture onto filo and spread evenly across.

Repeat step 4 until all mixture is gone.

Bake for 40 minutes until golden brown and risen.

Remove from oven and let cool for 20 minutes before serving.


Rocky Road Cake, recipe by Ana Sofia Gutierrez

Preheat oven to 400 degrees. Sift together:

2 cups flour

1/4 teaspoon salt

1 3/4 cups sugar

1/4 cups cocoa

Bring to boil; Pour over dry ingredients & mix well:

1 cup cold water

1/2 cup margarine

1/2 vegetable oil

Add and beat well again:

1/2 cup buttermilk

1 teaspoon baking soda

2 eggs

Pour into greased 9x3 pan. Bake 18 min at 400 degrees.

Topping: Bring to a boil:

1/2 cup margarine

1/2 cups buttermilk

1/4 cup cocoa


2 cups powdered sugar

1/2 cup marshmallows

1/2 teaspoon vanilla

1/2 cup nuts

Mix well and spread on warm sheet cake and enjoy! Serves 8-10.


Sweet Potatoes with Marshmallows, recipe by Flora Mack

4 pounds of red skinned sweet potatoes

1/2 cup brown sugar

Pinch of ground ginger

1/4 teaspoon nutmeg

5 tablespoons butter

1 teaspoon cinnamon

1/2 teaspoon salt

2 cups miniature marshmallows

1/2 cup sliced almonds

Preheat the oven to 375 degrees Fahrenheit.

Arrange potatoes in glass baking dish.

Combine sugar, butter, cinnamon, salt, nutmeg and ginger in small saucepan over medium heat. Bring to boil, stirring until sugar dissolves. Pour over potatoes; toss to coat.

Cover dish tightly with foil.

Bake potatoes for 50 minutes.

Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes.

Increase oven temperature to 500 degrees.

Top potatoes with marshmallows and nuts.

Return to oven.

Bake about 3 minutes.


Nonny's Special Mashed Potatoes, recipe by Chiara Kozlovich

12 potatoes (peeled,boiled,drained and mashed)

1 (8 oz) package Philadelphia cream cheese (softened)

1/2 cup sour cream

1/2 finely chopped onion

Salt & pepper to taste

Serve hot. Can be left covered in refrigerator for up to three days.


Zopf (Braided Bread), recipe by Stefan Breier

4 cups flour

1/2 teaspoon salt

2 tsp. sugar

1/4 cup soft butter

1/2 ounce yeast

1 1/2 cups warm milk

400 degrees Fahrenheit for 35-40 minutes.

Put flour into the bowl. Add salt and sugar and whisk. Using the soft butter, flake into the flour. Activate yeast in warm milk. Make a well in the middle of flour mixture add milk and yeast and combine. Then place dough on counter and knead for 5 minutes. Place dough in bowl and cover. Allow to rise in a warm place till doubles. Once risen take out of bowl and cut into two equal balls. Roll balls into two equal length ropes.

Cross the ropes in the middle and proceed to braid. Let stand and rise again approximately 20 min. Then place in the oven to bake. The bread will sound hollow when you knock on the bottom.


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