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September 19, 2020

Caramel Bread Pudding





Instructions Checklist
  • Prepare Bread Puddings: Whisk together eggs and next 8 ingredients in a large bowl until well blended. Add bread pieces, stirring to thoroughly coat. Cover with plastic wrap, and chill 8 to 24 hours.

  • Preheat oven to 350°. Spoon bread mixture into 11 (6-oz.) lightly greased ramekins. (Ramekins will be completely full, and mixture will mound slightly.) Place on an aluminum foil-lined jelly-roll pan.

  • Bake at 350° for 50 minutes, shielding with foil after 30 minutes.

  • During last 15 minutes of baking, prepare Caramel-Pecan Sauce: Heat pecans in a medium skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant.

  • Cook brown sugar, butter, and corn syrup in a small saucepan over medium heat, stirring occasionally, 3 to 4 minutes or until sugar is dissolved. Remove from heat; stir in vanilla and pecans.

  • Remove bread puddings from oven; drizzle with Caramel-Pecan Sauce. Bake 5 minutes or until sauce is thoroughly heated and begins to bubble.


September 13, 2020

Easy Shrimp Scampi Recipe



  • 4 tablespoon butter
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • ½ teaspoon crushed red pepper flakes or to taste
  • 1 pound shrimp peeled and deveined
  • ½ cup dry white wine
  • ½ cup parsley chopped
  • kosher salt and pepper to taste 


  • Add the butter and olive oil to a large skillet over medium heat. 
  • Stir in the garlic and red pepper flakes. Cook for 1 minute.
  • Add the shrimp to the pan and toss to coat. Cook the shrimp until bright pink and no longer translucent, approximately 2-3 minutes.
  • Using a slotted spoon, transfer the shrimp to a plate and keep warm. 
  • Add the wine to the pan and cook for 2-3 minutes. Turn off the heat.
  • Return the shrimp to the pan and toss to coat in the sauce. Sprinkle with the parsley. Season with salt and pepper, to taste. Serve immediately.


*If you prefer a less spicy dish, you may want to start with less of red pepper flakes.


Chicken Fajita Pasta


  • 2 tbsp olive oil
  • 2 chicken breasts boneless and skinless, cut into long thin strips
  • 1 large onion sliced
  • 1 green bell pepper sliced
  • 3 tbsp fajita seasoning
  • 3 cloves garlic minced
  • 3 cup milk
  • 2 cups chicken broth low sodium
  • 1 lb pasta uncooked, (about 4 cups)
  • salt and pepper to taste
  • 1 cup Parmesan cheese grated


  • Cook the chicken: Add the olive oil to a large Dutch oven or pot and heat over medium-high heat. Add the chicken and cook until no longer pink, about 5 minutes.
  • Cook the veg: To the same skillet add the onion, bell pepper and cook until the onion is translucent and begins to brown, another 5 minutes. Add the minced garlic and fajita seasoning, then stir and cook for an additional 2 minutes.
  • Cook the pasta: Stir in the chicken broth, milk and pasta. Cook for about 20 minutes or until the pasta is cooked through. Season with salt and pepper if necessary.
  • Finish: Stir in the Parmesan cheese and serve while warm.


September 06, 2020

Best Butter Chicken


  • 6 cloves garlic minced
  • 2 tsp ginger paste
  • 2 lb chicken breast boneless and skinless, cut into small pieces
  • 2 tbsp coriander ground
  • 1 tbsp chili powder
  • 1/2 tsp salt or to taste
  • 3 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 1 large onion chopped
  • 3 cups water
  • 1/4 cup cashews
  • 1 jalapeno diced
  • 3 tomatoes cut into small pieces
  • 4 tbsp butter unsalted
  • 1 tbsp ketchup
  • 1 tsp sugar
  • 1/2 cup half and half
  • 1 tbsp garam masala
  • 1/4 cup parsley chopped for garnish


  • Season chicken: Add half the garlic and ginger to the chicken, 1 tbsp of the coriander powder, 1/2 tbsp chili powder and salt. Mix everything until all the chicken is fully coated.
  • Cook chicken: Heat up the oil in a large skillet to which you will add the prepared chicken. Cook the chicken for about 5 minutes then remove it from the skillet.
  • Start sauce: In the same skillet add the cumin seeds, onion and remaining garlic and ginger and saute for a couple minutes, until the onion is transparent. Add a couple cups of water to the skillet and stir. Add the cashew nuts, the remaining coriander powder, remaining red chili powder, jalapeno, the tomatoes and stir well.
  • Blend: Let the sauce cook slowly over medium low heat, covered for about 20 minutes. Let the sauce cool for about 5 minutes before pouring it in a blender and blend it until it's nice and smooth. Pour the sauce back in the skillet. Add another cup of water, the butter and stir. Stir in the ketchup and sugar as well. Taste for seasoning and adjust with salt as needed.
  • Finish: Stir in the cream, the chicken and garam masala. Cook the sauce with the chicken for another 10 minutes.
  • Serve: Garnish with fresh parsley and serve over rice.





Hall of Fame Recipe

UBC Cinnamon Bun Recipe

YIELD: 18 Large Cinnamon Buns


3 cups (750mL) milk
6 tbsp (90mL) butter
6 tbsp (90mL) plus 1 tsp (5ml) granulated sugar
1 tbsp (15mL) salt
½ cup (125mL) warm water
2 envelopes active dry yeast
2 large eggs
9 cups (2.25L) all-purpose flour
¾ cup (175mL) melted butter
1¼ cups (300mL) granulated sugar
2 tbsp (30mL) cinnamon


Scald Milk. Stir in butter, 6 tbsp sugar and salt. Cool to lukewarm.
Dissolve remaining 1 tsp sugar in warm water. Sprinkle yeast over water mixture. Let stand in a warm place for 10 minutes. Stir.
In a large mixing bowl, combine lukewarm milk mixture with eggs. Stir in dissolved yeast mixture.
Add four to five cups of the flour and beat well for 10 minutes. With a wooden spoon, gradually add enough of the remaining flour to make a soft dough.
Turn out on to a lightly floured surface and knead until smooth and elastic, adding additional flour as needed. This is a soft dough!
Place dough in a well-greased bowl and roll around to grease all sides of the dough. Cover with a damp cloth and let rise in a warm place until dough doubles in size, about one hour.
Punch down dough and turn out onto a lightly floured surface. Divide dough in half.
To fill, roll out each piece of dough into a 9 x 18-inch rectangle. Spread 1/4 cup of melted butter evenly onto each rectangle.
Combine sugar and cinnamon for filling. Sprinkle onto the rectangles. Roll dough up like a jelly roll, starting from the long side. Cut into 2-inch slices.
Place remaining ¼ cup of melted butter into the bottom of a 16½ x 11½ x 2½-inch pan. Arrange slices in the pan and cover loosely with greased wax paper.
Let rise in pan until doubled in size, about 45-60 minutes.
Preheat oven to 350°F (180°C).
Bake for 35-40 minutes.
Remove from oven and immediately invert onto a serving tray.

Nearly 65 years of UBC Alumni remember the pillowy softness and caramelized edges of the UBC Cinnamon Bun as a quintessential part of the UBC experience. But where did it all begin?
The UBC Cinnamon Bun recipe was first perfected by Hungarian Baker Grace Hasz in 1954. Within a few years she went from baking two dozen to a staggering 120 dozen per day as the bun grew in popularity.
Grace baked cinnamon buns for UBC until her retirement in 1971. She baked by instinct and never wrote the recipe down, though her grandson has recorded his attempts to recreate the original recipe from memory.
A few things have changed since 1955 – the original recipe used margarine, a holdover from war-time butter shortages, and was said to have so much cinnamon the filling looked black – but the association between UBC and great cinnamon buns has never diminished.
Today’s recipe is still made from scratch every day, using real butter and simple ingredients. Next time you’re craving a cinnamon bun, you’ll find them in most UBC Food Services locations. But go early – they often sell out!



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