Welcome back to another teacher recipe review! If you’re in search of a new recipe (or two), geometry teacher Caylah Green has got you.
For anyone who struggles with complex cooking recipes but still aims to expand their skills, Ms. Green has two delicious vegan recipes for you: crispy cornbread biscuits and sticky pecan squares.
While I myself am not a vegan, I feel that there is always room for me to grow my food palate and decided that this was the way to go.
Starting off with the cornbread biscuits, I was informed that they could be served in a variety of seasonal fashions. They can be enjoyed alongside a warm bowl of soup or simply as a breakfast treat with butter or raspberry preserves.
Jumping right in, I was lucky to find this recipe relatively simple. With a cooking time totaling to about thirty-five minutes and a pretty standard ingredient list, I was set. I first combined flour, cornmeal, and a few other base ingredients with relative ease. This was followed by mixing margarine into the bowl, which I found to be the only semi-difficult element of the recipe as I lacked a pastry dough blender.
The rest was a breeze; I added some almond milk and apple cider, wrapping up by cooking this doughy texture on the stove. In summary, I would describe the process as similar to cooking pancakes, except the result is much hardier and more versatile as it can be as a side dish or simple snack.
When it comes to the results, Ms. Green’s cornbread biscuit recipe tasted fantastic and absolutely lived up to her enthusiastic claims about it! With its crispy, golden-brown exterior and warm, filling taste, I would rate these biscuits a solid 9/10 and urge you to give them a shot! I had them with some chicken tortilla soup (shoutout Surfside) and they complimented each other nicely.
The second recipe mentioned was the sticky pecan squares. Ms. Green mentioned that this recipe is a family one, often used during holidays!
First, I mixed flour, sugar, and margarine into a crumb-like mixture, similar to the first recipe. Next, I spread it across a pan and placed it in the oven for about 20 minutes. Meanwhile, I worked on the topping for this recipe, melting margarine, brown sugar and maple syrup before adding pecans (of course), and a couple of other ingredients and mixing until an even consistency. After spreading the mixture over the crust and letting it cool, the squares were complete.
The simplicity of this recipe, sheer amount produced in such a short amount of time, and deliciousness earned this one a 10/10!
While I accidentally left the oven on for too long and may have forgotten a couple steps at various points, I’m very proud to say the dish survived and came out on the other side in two, tasty pieces!
