tasete of stmu

t a s t e Volume 6, Issue 1 Fall 2012A collection of Rattler Recipes from St. Mary’s University, San Antonio,Texas

BERRY deliciousblue berry cheesecake

of S

tM

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delight chocolaty

6tastyrecipes

creamyRICHNESSR E D V E L V E T C U P C A K E S

style SO comfortableyou’ll want to cover yourself in it

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CONTENTS

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Bake some of the tastiest creamiest richest cupcakes your tongue will ever lay a taste bud on. This recipe can be prepared in under an hour and will make approximately 20 cupcakes. Great for the family or perhaps even your students.

5

Bake a delicious blueberry cheesecake like a pro. Anisa’s recipe is sure to satisfy even the most refined taste buds.

Chef Kimberley Quintanilla Chocolate cake

Chef Kirsten AcostaBanana lumpia

Chef Chanell GarciaBizcochuelo con Durazno

Chef Chanell GarciaChocolate Chip Muffins

ANISSA BRAVO’S BLUEBERRY CHEESECAKE

FEATURED CHEF MERCEDES KELSO

T A S T E O F S T M U T A B L E O F C O N T E N T S

T A S T E O F S T M U F A L L 2 0 1 2 3

T A S T E O F S T M U E D I T O R ’ S N O T E

T A S T E O F S T M U F A L L 2 0 1 24

reating this magazine was quite an experience. It is fair to say it was somewhat of a roller-coaster ride. You think you have a vision until you put it together and what sits in front of you is not even close to what you

had imagined. The trick however is to keep at it. In order to achieve a vision you have to tweak and tweak and tweak and tweak. Eventually what you created originally will transform in to what you wanted it to be all along.

Through this process I learned how important it is to de-velop a specific style. Once you have created that it is easier to manipulate the content to fit that style. Without a style sheet I would have started from scratch with every single spread. At the same time you cannot expect for every spread to work the exact same way, and you really don’t want it to. I learned that variation is important between spreads, even if its very minor distinctions.

Finally I discovered the importance of color. It is nearly impossible to choose the colors for any one layout without first having looked at the content. Specifically the pictures you choose to use. More then likely the colors chosen for a layout will come from, or compliment, the pictures you use. It is im-portant to keep that in mind when planning a layout.

I would really like to thank Bro. Dennis Bautista, my Graphics professor for this wonderful experience. Through this project I have come to learn things that I never could have found in a book or read on some blog. Over all I enjoyed this project, and will take the experience with me everywhere I go.

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EDITO

R’S NO

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t a s t evolume 6, number 1 fall 2012a collection of Rattler Recipes from St. Mary’s University, San Antonio,Texas

BERRY deliciousblue berry cheesecake

of S

tM

U

delight chocolaty

6tastyrecipes

creamyRICHNESSR E D V E L V E T C U P C A K E S

EDITOR JUAN CASAS

ADVISER BRO. DENNIS BAUTISTA

STAFF STELA KHURYNICK CANEDOALEX DIAZDANIELLE TORRESDANA TRAUGOTTISAAC LUCIO

DISCLAIMERTaste of StMU is not a real magazine; it is a class project for EA 4362 Graphics. Questions and reprint information, contact: Juan Carlos Casas, e-mail: [email protected], 4020 N Stanton, El Paso, TX 79902.

M E R C E D E S K E L S O R E D V E L V E T C U P C A K E S

elvety perfection is the first thing that comes to mind after taking a bite out of one of Mercedes Kelso’s red velvet cup-cakes.

A sophomore English major at St. Mary’s Uni-versity, Kelso plans on becoming a high school English teacher.

“I’m probably going to be the kind of teacher that brings her students all kinds of baked good-ies,” says Kelso.

Growing up in Boise, Idaho, Kelso enjoyed spending time baking with her family. Though being away from them has been tough, she says St. Mary’s has welcomed her warmly.

“I like St. Mary’s because it has a positive and welcoming community and the student body is very accepting.”

Kelso’s favorite food to eat is Indian, “I like the unique spices and flavor,” she explains. Nev-

ertheless, her favorite kind of cooking is actually baking, though she also enjoys making home-made pizzas, “like the crust and everything,” Kelso says.

Kelso’s enthusiasm demonstrates that bak-ing has a place in her heart. Though meticulous about how she bakes, she also does so with such a level of confidence that she has no use for mea-suring cups. “This recipe is one of my favorites,” she says. “My sister and I spent lots of quality time together baking red velvet cupcakes grow-ing up.”

Despite her diligence, Kelso also puts much passion into her baking. According to her, it is the only way to do it, “Though it may sound cheesy - no pun intended - the best way to bake these cupcakes is with tons of love and lots of pa-tience.”

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rich & creamy cupcakes made with love

Student far from home shares a recipe that is close to the heart, and brings back priceless family memories.

STORY & PHOTOS BY JUAN CASAS

T A S T E O F S T M U F A L L 2 0 1 2 5

EDITOR JUAN CASAS

ADVISER BRO. DENNIS BAUTISTA

STAFF STELA KHURYNICK CANEDOALEX DIAZDANIELLE TORRESDANA TRAUGOTTISAAC LUCIO

CUPCAKE INGREDIENTS2 1/2 cups all-purpose flour1 1/2 cups sugar1 teaspoon baking soda1 teaspoon salt1 teaspoon cocoa powder

1 cup buttermilk, room temperature 1 1/2 cups of vegetable oil1 teaspoon vanilla extract2 tablespoons red food coloring2 large eggs, room temperature

FROSTING INGREDIENTS1 pound cream cheese, softened2 sticks butter, softened 1 teaspoon vanilla extract4 cups sifted confectioners’ sugar



Active time 30 minTotal time 1 hrMakes 20 servings

CUPCAKE DIRECTIONS

1. Preheat oven to 350ºF.

2. Line 2 cupcake pans with cupcake papers.

3. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.

4. In a separate bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a hand-held electric mixer.

5. Take the ingredients from both bowls and mix until smooth and com-pletely combined.

6. Divide the batter evenly among the cupcake tins.

7. Bake in oven for about 20 - 22 minutes.

8. Test the cupcakes with a toothpick to make sure the are fully baked.

9. Remove from oven and cool com-

pletely before frosting.

1. In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth.

2. Add the sugar and beat on a low speed until incorporated.

3. Increase the speed to high and mix until super light and fluffy.

FROSTING DIRECTIONS

DIRECTIONS

MIXING TIPTo ensure even taste make sure to mix all the clumps out of the batter.

7



alancing baking and book work is nev-er easy, but baking has always been part of Junior Health Administration major Kimberly Quintanilla’s life. She grew up

watching her mom bake all the time. She enjoys cooking when she is bored, for fun and to relax. She chose to bake a Hershey’s chocolate cake be-cause it is one of her favorite pastries.

Quintanilla says she loves attending St. Mary’s because the atmosphere is so friendly. “I love all my professors and the hospitality here is amaz-ing,” she says.

Quintanilla enjoys eating pasta along with hot Cheetos and cream cheese. Her favorite kind of

food to make is chicken pasta, even though she doesn’t get to make it much here at school be-cause of her busy schedule.

Choosing to share this recipe wasn’t hard, especially with the new installation of ovens in every residence hall on cam pus this year.

In particular, she enjoys cake and chocolate so she had no problem combining the two to make one sweet pastry.

Some tips Quintanilla offers when preparing this are to “make sure to pre heat the oven, don’t be afraid to use lots of Choco powder and even if it might not look pretty it still will taste great.”

B

TIERTOWERTOWER

TIERTWOTWO

STORY & PHOTOS BY DANIELLE TORRES

Student utilizes residence hall ovens to bake a piled high chocolaty masterpiece.

K I M B E R L Y Q U I N T A N I L L A C H O C O L A T E C A K E

8 T A S T E O F S T M U F A L L 2 0 1 2

Active time 30 minTotal time 1hrMakes 20 servings

CHOCOLATE CAKE DIRECTIONS

1. Preheat the oven to 350°F.

2. Get all the ingredients and mix them in a large bowl.

3. Pour in the boiling water to help make it easier to stir.

4. Stir until lumps are gone.

5. Take two 9-inch pans with oil and flour so that when the cake bakes, it won’t stick to the pan.

6. Pour mixed ingredients equally into each pan. 7. Stick both pans in the oven and bake for 30-35 minutes.

8. Take them out and let them sit for about ten minutes to cool.

1. Melt the butter in a bowl

2. Stir in cocoa mix them in a large bowl.

3. Alternately add powdered sugar and milk, beating to spreading con-sistently .

4. Add small amounts of additional milk, if needed oil and flour so that when the cake bakes, it won’t stick to the pan.

5. Stir in vanilla after the milk is poured oven and bake for 30-35 minutes.

6. Spread the frosting all over the

FROSTING DIRECTIONS

BAKING TIPTo keep your pastries from sticking to the pan be sure to oil your pan prior to pouring in batter.

DIRECTIONS

FROSTING INGREDIENTS2 c sugar1-3/4 c all-purpose flour3/4 c HERSHEY’S Cocoa1-1/2 tsp baking powder1-1/2 tsp baking soda1 tsp salt 22 eggs1 c milk1/2 c vegetable oil2 tsp vanilla extract1 c boiling water

FROSTING INGREDIENTS1/2 c (1 stick) butter or margarine2/3 c HERSHEY’S Cocoa3 c powdered sugar1/3 c milk1 tsp vanilla extract

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K I M B E R L Y Q U I N T A N I L L A C H O C O L A T E C A K E


hile appetizers and the main course is savory, what people remember most about a three-course meal is the last thing to hit their tongue—

the dessert! For St. Mary’s senior biology major Kirsten Acosta, there is not desert better than one that comes from her Filipino roots.

While cooking is a hobby, Acosta’s true pas-sion is dentistry.

“I’ve always been fascinated with teeth. When choosing a college, I didn’t want to leave my San Antonio, since it’s always been my home. When I found out St. Mary’s could put me on the track to dental school, I knew this place would be a good fit,” Acosta says.

Living at home while attending college, Acos-ta enjoys the home cooked dinner she gets after a long day at school.

“While I love the Mexican food that San An-tonio has to offer, my favorite will always be Fili-pino because it’s my heritage.”

Acosta’s family has a tradition of the entire household contributing to dinner once they be-come teenagers. When she first started helping her family, she had a tough time meeting her parent’s cooking standards.

“At first, both my mother and father would yell at me that something wasn’t right. I was dis-couraged at first, but I wanted to be like the rest of my family and cook traditional Filipino dish-es,” she says.

The first dish Acosta made by herself for her family was turon, a popular Filipino desert.

“My mom said it was the easiest thing to make, so she trusted me to do it.”

Also known as banana lumpia, turon is a pop-ular street food among Filipinos.

“We used to eat it by itself, but it was my idea to eat it with ice cream. Now, turon and vanilla ice cream is pretty much the tradition for deserts

in my household,” Acosta says.

W

TURON: fried banana

Surrounded by friends and family, student shares a tradi-tional street treat cooked in the comfort of home.

STORY & PHOTOS BY NICK CANEDO

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K I R S T E N A C O S T A B A N A N A L U M P I A


Active time 30 min.Total time 45 min.Makes 10 servings

BANANA LUMPIA DIRECTIONS

1. Create quarter long bananas by cutting them in half, then cutting them lengthwise.

2. Dip each one in water.

3. Mix a little golden brown sugar and white sugar together and sprin-kle over top wet bananas.

4. Wrap two quarter long bananas in each spring roll wrapping.

5. Tap some water on spring roll and sprinkle sugar mixture over top (this will create “clean” but sugary tops).

6. Deep-fry the wrappings until golden

7. Transfer to paper towel on a plate

to absorb oil.

DIRECTIONS

INGREDIENTSFive bananasBowl full of water½ c of golden brown sugar½ c of white sugar10 spring roll wrappingsPaper towelPlate

FRYING TIPTo ensure that bananas fry properly, make sure the oil is hot enough before placing bananas in the pan.

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K I R S T E N A C O S T A B A N A N A L U M P I A


t. Mary’s students take a Friday off to es-cape the demanding college routine to bond over an easy to prepare, delicious slice of cheesecake.

When Anissa Bravo, Junior English major, tried to decide what sort of food she would both feel comfortable preparing and enjoy eating, she sensed a pattern. Bravo noticed that she kept seeking out dishes that she could share easily. Her dream job as a teacher showed through her desire to unite over an often overlooked task. Bravo felt an evening off to order pizza was a fun idea, but actually taking up the task of preparing a meal was even more rewarding, if not thera-peutic.

I do enjoy Mexican food because that is defi-nitely comfort food for me; I also love Asian and Italian cuisine,” Bravo says. “But anything sweet is definitely a favorite for me.”

Bravo decided she wanted to bake a comfort-ing dessert for her closest group of friends. She says St. Mary’s has a “homey vibe” that welcomes simple pleasures, thus she picked the simplest and

most delicious dessert of all: cheesecake. Bravo felt that after a rough start to the semester, a Fri-day night watching the Lord of the Rings while munching on a slice of freshly baked cheesecake was just what she and her friends needed.

“I chose the New York cheesecake with a blue-berry topping because it is very delicious and also fun to make,” Bravo says.

Bravo says that cheesecake is a fairly easy rec-ipe to make. The only downside of cheesecake over a plain cake is that the cheesecake needs time to cool. The New York style of cheesecake, according to Bravo, is one of the easiest if one needs to “get eating fast.” Bravo’s secret hint is to let the cheesecake cool for 30 minutes on top of the oven and then an hour in the freezer, which should allow for a firm, delicious cheesecake in half the time.

Bravo also advises aspiring chefs to remember to add a fruit topping.

“Plain cheesecake is delicious, but nothing beats a tasty kick of sweet berries,” Bravo says.

B E R R Ydelicious

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A N I S S A B R A V O B L U E B E R R Y C H E E S E C A K E

SAspiring teacher shares a recipe full of berries that is sure to

satisfy both the sweet and tangy sides.

STORY & PHOTOS BY STELA KHURY


Active time 30 min.Total time 45 min. Makes 10 servings

BLUEBERRY CHEESECAKEDIRECTIONS

1. Prepare the oven by preheating it to 325°F.

2. Combine the ingredients for the crust with a fork until evenly moist-ened. Coat the bottom and sides of pan with either cooking spray or regular cooking oil.

3. Pour the mixture into the pan and press the crumbs down onto the bottom of the pan and an inch up on the sides to form the base of the cheesecake.

4. With a mixer, beat the cream cheese with the vanilla extract for one minute until smooth.

5. On a separate bowl, add sour cream and fold in one egg at a time. Gradually add sugar and beat these components until creamy.

6. Combine the cream cheese and sour cream mixtures and beat until smooth and even.

7. Pour the filling into the crust-lined pan and smooth the top with a spatula.

8. Cover the cheesecake pan with alu-minum foil and place it in the oven. Bake for 45 minutes.

9. Let the cheesecake, still slightly jig-gly, to cool in the pan for 30 minutes.

10. Chill in the refrigerator for at least four hours.

11. Finally, unmold and transfer to a cake plate.

1. Using a spatula spread a layer of the fruit topping of choice over the surface.

2. Using a spatula spread a layer of the fruit topping of choice over the surface.

DIRECTIONS

CRUST INGREDIENTS2 c finely ground graham crackers1 stick unsalted butter, melted

FILLING INGREDIENTS2 (8-oz) blocks of cream cheese3 eggs1c sugar1 pint sour cream1 tsp vanilla extract

TOPPING INGREDIENTS1 pint blueberries and raspberries2 T sugar

BERRY TOPPING DIRECTIONS

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A N I S S A B R A V O B L U E B E R R Y C H E E S E C A K E


hanell Beatrice Champion-Garcia, an ambitious native of San Antonio, Texas, has big plans for the future. As a gradu-ating double major in Biology and Psy-

chology at St. Mary’s in May 2013, she plans to continue her studies and obtain a post-doctorate in clinical neuropsychology.

With such action-packed majors, one has to wonder how she gets it all done!

“St. Mary’s has a small, intimate campus and it’s easy to get involved one-on-one with things. There’s always something to keep you busy even if you’re a commuter,” she says.

Aside from hitting the books almost 24 hours a day, seven days a week, she fits in time to cook and eat. “I like all Asian food. I’m an epicurious person!” she says. Her favorite type of Asian food is Pad Thai, which consists of rice noodles tossed in tamarind sauce, fresh red chilies, oyster and fish sauce, soy sauce, scallions, chicken, beef, chopped cabbage, peanuts, and bean sprouts. She explains that “something about the flavor is so unique.”

So, when it comes to the actual preparation, what does she enjoy cooking the most? “I cook whatever I’m in the mood for! Specifically, I like cooking poultry because you can season it in multiple ways and have it taste differently,” she says. However, for this event, she decided to branch away from the familiar, and offer a little taste of Uruguay with Bizcochuelo con Durazno.

“It’s something I prepared back in high school. It’s something exotic that anyone can make!” she explains. “Plus, I don’t know about you, but I like sugar!”

She decided to showcase this particular dish, “since St. Mary’s is a Hispanic-serving institu-tion, and some students would familiarize with this dish because it is the embodiment of His-panic culture,” she says.

For this dish, “Baking is a precise science. But, don’t be afraid to add things on – that’s how new recipes are born!” Chanell says. “Be careful with the Dulce de Leche! That’s the hardest part about this dish. If you stop stirring, you’ll burn it!”

Feeling Peachy?

C

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C H A N E L L C H A M P I O N - G A R C I A P E A C H B I Z C O C H U E L O

Student shares a piece of Uruguay through an exotic dish topped with Dulce de Leche and sweet peaches.

STORY & PHOTOS BY DANA LYNN TRAUGOTT


Active time 30 min.Total time 45 min.Makes 10 servings

BLUEBERRY CHEESECAKE DIRECTIONS

1. Separate the egg yolks and egg whites.

2. Beat the egg yolks until they’re all yellow and add sugar in while mixing.

3. Add water, lemon zest, peach juice, and flour into the mixture.

4. Beat the egg whites separately, until they’re fluffy.

5. Add a cup of cream of tartar and salt in, and continue until stiffness peaks.

6. Put the mixture into an un-greased, nine or ten inch pan, and place it in the oven.

7. Bake it at 325°F for one hour.

8. Add condensed milk into a double boiler and stir continuously for 30 minutes until thick and caramel-col-ored.

9. When the cake is done and cooled, pour the condensed milk (now called Dulce de Leche) and spread.

10. Finally, slice the peaches (or use canned) and top the cake.

11. Add a dollop of cool whip or whipped cream on top and decorate if you so desire.

DIRECTIONS

INGREDIENTS6 eggs1 large can of peaches1 c sugar1 tsp vanilla extract¼ c butter (lightly salted)¼ c water1 c flour¼ tsp salt1 c condensed milkCool whip or whip cream1 tsp lemon zest½ tsp cream of tartar

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C H A N E L L C H A M P I O N - G A R C I A P E A C H B I Z C O C H U E L O


ain’t got nuthin’ on these muffins

fresh baked muffin hits just the right spot when walking to class in the morning or even as a late night study snack.

Students who live on campus know what it’s like to be deprived of home cooked meals. How-ever, with the new kitchenettes in the outback, Megan Salib, a junior psychology major, brings a little bit of home by being able to bake some of her favorite muffins.

Salib, from Corpus Christi, Texas, enjoys food that offers versatile ways of being prepared.

“I like to always try different things and my favorite would be vegetables!” she says.

As a full-time student and active member of Catholic Daughters of the Americas, Marianist Leadership Program, Catholic Student Group, The Bridge and Delta Zeta, Salib turns to baking as dedicated time for herself.

“Baking has been a way for me to express my creative side,” Salib says. “I am continually exper-imenting with new foods and recipes.”

Salib loves the strong sense of community that is offered at St. Mary’s and it gives her joy when she can share her treats with classmates, friends and sisters.

“I have gotten a lot of compliments from friends for my brownie cheesecake,” Salib says.

After graduating from St. Mary’s, Salib plans to commit to a year of service before applying to graduate school for social work.

“I want to eventually work with adoption agencies.” Salib explains.

This Chocolate Chip Muffin recipe allows for creative freedom, one of the main reasons why it is at the Salib household.

“I chose this recipe because it was something my family used to make for breakfast before I went to school. Salib explains.

Baking does not always have to be a step by step activity.

“Make it your own,” Salib says. “By changing ingredients in a recipe, a new dish is created ev-ery time.”

A

M E G A N S A L I B C H O C O L A T E C H I P M U F F I N S

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Student jump-starts her day with a recipe that satisfies the most intense chocolate cravings.

STORY & PHOTOS BY ALEX DIAZ


Active time: 30 min.Total time: 45 min.Makes: 10 servings

MUFFIN DIRECTIONS

1. Preheat oven to 350°F.

2. In a bowl, mix together the apple-sauce and egg whites.

3. Slowly add in dry ingredients until an even consistency is created.

4. Line the muffin pan with liners and fill the cups 3/4 full.

5. Bake in the preheated oven for about 15-20 minutes.

6. Let muffins cool before removing them from the pan.

7. Top the muffins with a generous amount of chocolate-chips

DIRECTIONS

INGREDIENTS1 c whole wheat flour1 c sugar1 T vanilla1/2 c applesauce1 tsp baking soda2 egg whites3/4 c chocolate chips2 T brown sugar 1 packet vanilla pudding mix

BAKING TIPDon’t be afraid to use bright colors when choosing your liners. Bright colors catch the eye.

M E G A N S A L I B C H O C O L A T E C H I P M U F F I N S

17T A S T E O F S T M U F A L L 2 0 1 2

it’s noon on sundayyou have a ton ofhomework and a

growling stomach

c o m e o n o v e rw e ’ v e g o t y o u c o v e r e d292 Caffeine St. | 356.418.9725 | facebook.com/collegiatecafe

open Sa t u rday & Sunday 10:00am -4 :00pm

we believe inGREEK UNITYIf you do too, attend one of the College

Panhellenic Council’s sponsored events and

show your support for St. Mary’s University’s

greek women.

ΑΦ ΑΣΤ ΔΖ ΣΣΣ

all-nighter?

you may need 2 Red Fool ®

Prayer.Praise.Worship.

The Bridge • Wednesdaynights• 9:30pm• Nondenominationalpraiseandworship• Growingtogetherinfaithandcommunity

it’s noon on sundayyou have a ton ofhomework and a

growling stomach

c o m e o n o v e rw e ’ v e g o t y o u c o v e r e d292 Caffeine St. | 356.418.9725 | facebook.com/collegiatecafe

open Sa t u rday & Sunday 10:00am -4 :00pm

always sweetalways free shipping

order online at sweetssake.com or give us a call at 745.261.8934

(for less)

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234 St. Maria St. Suite 43 | San Antonio- TX | 78225(210) 345-7493 | [email protected] 9AM TO 9PM | FRIDAY-SUNDAY 9AM TO 11PM

Here, have a shawarma

Shawarma!

It’s Iron man approved

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