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Recipe(s) of the Week



January 16, 2020

Sweeet Cheese Buns

These beautiful Sweet Cheese Buns are loaded with golden raisins and a creamy ricotta cheese filling, encompassed by an irresistibly delicious bun.


  • 6 cups all-purpose flour
  • 2 oz fresh yeast or 1 package of active dry yeast
  • 1 cup water lukewarm
  • 1 cup vegetable oil
  • 1 cup sugar granulated, divided
  • 4 large eggs at room temperature, divided
  • 1 tbsp lemon zest
  • 2 cups ricotta cheese
  • ¾ cup golden raisins


  • Dissolve Yeast: In a big bowl, add the flour and form a well in the middle. Crumble up the fresh yeast and add it in the well. Pour the water over the yeast and stir it up until the yeast dissolves. If using active yeast, activate in a bowl with the lukewarm water and a tsp of the sugar.x
  • Mix Dough: Add the oil, ½ cup of the sugar, 2 eggs and half the lemon zest to the well. Using your hands mix everything together and continue kneading the dough for about 10 minutes. Alternatively you can do this in your stand mixer and mix on medium low until the dough is smooth and comes clean from the sides of the bowl.
  • Let Rise: Place the dough in an oiled bowl, cover it up with a clean towel, or plastic wrap and let it double in size, in a warm place.
  • Make Cheese Mixture: While the dough is rising, we can make the cheese mixture. In a medium bowl, add the ricotta cheese, raisins, remaining ½ cup of sugar, 1 egg, remaining lemon zest and mix it all together. Place the cheese mixture in the fridge while the dough is rising.
  • Preheat oven: Preheat oven to 350°F.
  • Roll and Cut Dough: After the dough has doubled in size, roll it out in a long rectangular so that it's about ¼ inch in thickness. Using a pastry cutter cut it into squares that are 3" x 3". Repeat with remaining dough.
  • Roll it Out: Take each square and roll it up until it's 6" x 6", it will be quite thin, but don't worry as it will rise quite a bit more.
  • Assemble: Place 2 tsp of the cheese mixture in the center of each square. Fold over each corner of the square over to the middle and pinch in the middle to make the dough stick. Now fold each newly formed corner over to the middle again and pinch it in the middle. Make sure you pinch it well, otherwise the dough will open up. Repeat with remaining dough and cheese mixture.
  • Egg Wash: Beat the remaining egg and brush the cheese buns with it. Let them sit out for another 10 minutes so they rise a bit more.
  • Bake: Bake in the oven for about 30 or 35 minutes, or until golden brown.
  • Finish and Serve: Cool on wire racks and sprinkle with powdered sugar if preferred.



January 09, 2021

Spring Rolls

These amazing, homemade Fresh Spring Rolls are healthy, easy to make, and are packed full of fresh vegetables.


  • 8 rice paper sheets
  • 8 large basil leaves or cilantro
  • 6 large butter lettuce leaves
  • 1 cup shredded carrots
  • 1 red bell pepper sliced thin
  • ¼ head red cabbage shredded
  • 1 medium english cucumber sliced into thin, 2-3" long matchsticks
  • ¼ cup green onion sliced thin


  • Soften the Rice Paper: Submerge one sheet of rice paper at a time for 5 seconds to soften. Remove it and set aside for 10-15 seconds.
  • Assemble the Wrap: On the lower middle section of the rice paper wrap, place the ingredients. First, a basil leaf, a few pieces of lettuce and cucumber, carrots and bell pepper, some shredded cabbage, and some green onion. 
  • Roll the Wraps: Bring up the smaller end of the rice paper to wrap tightly over the vegetables. Next, bring the sides of rice paper over. Roll tightly until you get to the end of rice paper wrapper. Repeat with remaining ingredients.
  • Serve: Serve with peanut sauce.


  1. Don't overstuff your rolls! This will cause the rice paper to tear and your spring roll will completely fall apart.
  2. Adding my homemade peanut sauce for dipping is an absolute must if you ask me!
  3. Serve these spring rolls immediately, since this provides for optimal freshness and taste. However, they will keep in the fridge for 2-3 days, but you don't want the rice paper wrapper to dry out. To accomplish this, wrap individually in plastic, because plastic wrap will keep the rice paper moist, and prevents sticking or tearing.
  4. Spring Rolls do not freeze well.


Peanut Sauce


  • ½ cup peanut butter smooth
  • 1 inch ginger piece roughly chopped
  • 1 clove garlic roughly chopped
  • 1 tbsp fresh lime juice
  • 2 tbsp soy sauce low sodium
  • 1 tsp chili garlic sauce
  • 2 tbsp honey
  • ⅓ cup water or more as needed


  • Combine Ingredients: Add all the ingredients to a food processor and blend until well combined. Add more water if needed.
  • Adjust Seasoning: Taste and adjust for seasoning as needed.


  1. Recipe yields about 1 cup of sauce.
  2. If you're allergic to peanuts or you're not a fan of the peanut flavor, you can substitute almond butter or sunflower butter instead!
  3. If your sauce is too thick for your liking, try thinning it out by stirring in one tablespoon of water at a time until the desired consistency is reached.
  4. Your sauce will keep for up to a week if refrigerated in an airtight container. Take the sauce out of the fridge about 30 minutes before serving to let it come to room temperature for convenience.





Past Hall of Fame Recipes

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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