Montessori at Home: Student Recipes

Beauty lies in harmony, not in contrast; and harmony is refinement; therefore, there must be a fineness of the senses if we are to appreciate harmony.”

Maria Montessori

Join our symphony of culinary creativity! Share your favorite recipe with the Marin Montessori School community. Make sure you include step-by-step instructions, a list of ingredients, and a photo of you enjoying your delicious creation!


Neyla’s Cinnamon Rolls

Ingredients:

2 cups almond milk (or milk of your choice) at room temp.

1/2 cup butter, melted

1/4 cup organic sugar

1 packet active dry yeast

5 1/2 cups flour, divided (we used whole wheat pastry flour, but all purpose works too)

Recipe:

  1. Generously rub a large oven proof dish or cake pan with butter, set aside.
  2. In a large bowl, whisk together the almond milk, melted butter, and sugar. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If it is hotter, cool slightly.
  1. Sprinkle the yeast evenly over the warm mixture and let set for 1 minute.
  2. Add 5 cups flour and 1 teaspoon of salt to the milk mixture and mix with a wooden spoon until just combined.
  3. Cover the bowl with a towel and set in a warm place to rise for 1 hour.
  4. Preheat oven to 350˚F (180˚C).
  5. After 1 hour, the dough should have nearly doubled in size.
  6. Remove the towel and add an additional ½ cup of flour and salt. Stir well, then turn out onto a well-floured surface.
  7. Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
  1. Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix corners to make sure they are sharp and even.
  2. Spread the softened butter evenly over the dough.
  1. Sprinkle evenly with brown sugar and cinnamon.
  2. Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.
  3. Cut the log in half, then divide each half into evenly sized pieces. 
  4. Place cinnamon rolls in pan. Cover with towel and place in a warm place to rise for 30 minutes.
  5. Prepare the frosting. In a medium-size mixing bowl, whisk together powdered sugar, almond milk, and vanilla until smooth.
  6. Remove towel. Bake the cinnamon rolls in a preheated oven at 350˚F (180˚C) for 25-30 minutes, until golden brown.
  7. While still warm, drizzle evenly with frosting.
  8. ENJOY!

Zara and Reet’s Turmeric Noodles

Ingredients:

  • 3 oz Noodles (we used Hakubaku Udon Noodles)
  • 2 cups veggies (we used carrots and broccoli but you can also use peas, french beans, edamame)
  • 1 tsp salt for boiling the noodles + 3/4 tsp salt for veggies
  • 1/2 tsp turmeric
  • 1/2 cup water for veggies + more for boiling noodles
  • 1/2 tsp garlic powder
  • 1 tablespoon oil (we used Olive oil)

Recipe:

  • Set water to boil in a saucepan.
  • Add 1 tsp of salt.
  • Meanwhile, cut about 2 cup of veggies to bite size pieces (We used carrots and broccoli).
  • Once the water is bubbling add your noodles and cook noodles for 4 minutes or until al dente.
  • Strain the noodles in a strainer and set aside.
  • Using the same saucepan, set on low heat, add the olive oil, veggies, turmeric, salt, garlic powder and 1/2 cup of water. (Turmeric can easily stain clothes or surfaces, so be careful!)
  • Stir well and cover with a lid.
  • Cook on medium for 5 mins.
  • Stir in noodles, mix and taste for salt. Add more salt if needed.
  • Enjoy!

Stella’s French Yogurt Cake

Ingredients:

  • Nonstick vegetable oil spray
  • 1 1/2 cups all-purpose flour (sometimes I substitute the flour and baking powder for Pamela’s gluten free pancake mix)
  • 2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 1 cup sugar
  • 1 tablespoon finely grated lemon zest
  • 3/4 cup whole-milk Greek yogurt
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/2 teaspoon vanilla extract

Preparation:

Preheat oven to 350°F. Coat a standard (8 1/2×4 1/4″) loaf pan with nonstick vegetable oil spray. Dust with flour; tap out excess. Whisk 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 3/4 teaspoon kosher salt in a medium bowl. Using your fingers, rub 1 cup sugar with 1 tablespoon finely grated lemon zest in a large bowl until sugar is moist.

Add 3/4 cup whole-milk Greek yogurt, 1/2 cup vegetable oil, 2 large eggs, and 1/2 teaspoon vanilla extract; whisk to blend. Fold in dry ingredients just to blend. Pour batter into prepared pan; smooth top. Bake until top of cake is golden brown and a tester inserted into center comes out clean, 50-55 minutes. Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack; let cool completely.

DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.


Milla’s Olive Oil Cake

Ingredients:

  • 1 ¾ cups all purpose flour
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • 3 large eggs
  • ¼ teaspoon grated lemon zest
  • 1 cup, plus 2 tablespoons sugar (measured separately)
  • ¾ cup extra virgin olive oil
  • ¾ cup milk

Step-by-step Instructions:

Preheat oven to 350 degree, grease the inside 9 inch or a bread pan. In a medium bowl, whisk together flour, baking powder and salt. Add eggs to bowl or stand mixer (or hand mixer). Start mixer on medium speed. Whip eggs until eggs are foamy, 1 to 2 minutes, stop mixer. Add lemon zest and 1 cup sugar to eggs and start mixer on high speed. Whip until mixture is pale yellow and fluffy, about 3 minutes. Reduce speed to medium. With mixer running, slowly pour in oil and mix until fully combined about 1 minute. Stop mixer.

Add half of the flour mixture, mix on low. With the mixer on, pour in milk and mix until combined about 30 seconds. Stop mixer. Add remaining flour mixture, mix until combined well. Scrape down sides and mix one more time.

Pour the batter into desired pan. Sprinkle top with remaining 2 tablespoons sugar.

Bake until cake is deep golden brown and tooth inserted in center comes out with a few crumbs. (about 40 to 45 minutes) Remove from oven and let cool for about 15 minutes. Use a knife to loosen the side and remove the cake from the pan. Let cool. Enjoy!


Liv’s Healthy Waffles

Ingredients:

  • 6 large eggs
  • 2 cups cottage cheese
  • 2 cups old fashion oats
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 1 small handful of spinach (optional)

Equipment:

  • Measuring cup 
  • Waffle iron
  • Blender 

Directions:

1. Preheat a waffle iron to medium-high heat. Lightly oil the bottom and top of the waffle iron or coat with non-stick spray. 

2. Combine eggs, cottage cheese, oats, vanilla, salt and spinach in blender until smooth. 

3. Pour a 1/2 cup of the egg mixture into the waffle iron, close gently and cook until golden brown or crisp, about 4-5 minutes. 

4. Optional: Add butter, agave, fruit or your favorite toppings. Enjoy! 


Arielle’s Fruit Smoothie

Ingredients: 1 Banana,  1 Tbs honey, 1 cup plain yogurt, 2 cups frozen fruits, 1/4 cup juice or water
Equipment: Measuring Cup, Tablespoon, Blender
Instructions: 1. Blend the banana and honey until smooth. 2. Add yogurt, frozen fruits, and juice. Blend until smooth. 3. Enjoy!


Friday Night Pizza With Visiting Chef (Class Parakeet) “Paradise”

Student Names: Annabelle and Sebby L.

Ingredients: Pizza Dough, Tomato Paste, Fresh Mozzarella, Basil

Step-by-step Instructions: Please follow along!


Oliver and Emma’s Lemon Bars with Graham Cracker Crust

Graham Cracker Crust

Crush 2 cups of graham crackers. Add 8 tablespoons of melted butter and combine with a fork. Press into the bottom of a 9×13 baking dish. Bake 15-20 minutes, until edges begin to brown.

Filling 

Whisk together 6 eggs, 1 1/2 cups sugar, 3/4 cup lemon juice, and 1/2 cup flour. Pour over baked crust. Bake at 350 degrees for 25-30 minutes.

Using a small sifter, dust top of finished bars with powdered sugar.


Nora and Juni’s Challah

Ingredients:

  • 1/2 cup water
  • 1 large egg
  • 2 tbs oil
  • 1 tsp salt
  • 2 cups Flour
  • 4 tsp sugar
  • 1 1/2 tsp active dry yeast
  • 1 large egg yolk
  • 1 tbs water

Combine water, egg, oil, salt, sugar, and yeast in a large bowl. Slowly add the flour. Knead for approximately 15 minutes until dough does not stick to fingers and forms a smooth ball.

Let rise for 1 hour.

Bake at 375 for 25-30 minutes.


Ashton’s 3-Ingredient Stovetop Macaroni and Cheese Recipe

Ingredients:

  • 6 ounces (170g) elbow macaroni
  • Salt
  • 6 ounces (180ml) evaporated milk
  • 6 ounces (170g) grated mild or medium cheddar cheese, or any good melting cheese, such as Fontina, Gruyère, or Jack
  1. Place macaroni in a medium saucepan or skillet and add just enough cold water to cover. Add a pinch of salt and bring to a boil over high heat, stirring frequently. Continue to cook, stirring, until water has been almost completely absorbed and macaroni is just shy of al dente, about 6 minutes.
  2. Immediately add evaporated milk and bring to a boil. Add cheese. Reduce heat to low and cook, stirring continuously, until cheese is melted and liquid has reduced to a creamy sauce, about 2 minutes longer. Season to taste with more salt and serve immediately.

Toby’s Irish Soda Bread

Toby graduated from the Quail class 4 years ago, and still keeps this Irish Soda Bread Recipe in his room. 

On the first day of our shelter in place he decided he was going to bake the perfect comfort food. 

We decided to share our much loved, and USED, recipe with you all.

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