Kids share their favorite recipes

Auntie’s Lois’ Macaroni and Cheese

Bray Hunter

Williston Central School, Grade 5

2 tablespoons butter

2 tablespoons flour

1 teaspoon salt

1 teaspoon mustard

2 1/2 cups milk

2 cups cheese – mild or sharp cheddar

1/2 cup bread crumbs

2 cups macaroni

In saucepan, melt butter. Remove from heat, blend in flour, salt and mustard. Add milk a little at a time stirring until flour is smooth.

Return to medium heat, stirring constantly until sauce thickens a little and add 1 1/2 cups cheese, stir until melted.

Cook macaroni as directed on package and drain. Combine with sauce. Top with remaining cheese and crumbs. Dot with pieces of butter.

Bake at 375° for 2—25 minutes or until nicely browned and bubbly!


How to Make a Peanut Butter Fudge Bar

By Kimberly Nguyen

Williston Central Schooll, Grade 5

1 egg

1 1/2 cups peanut butter

A small bag of M&Ms

1 box Pillsbury Moist Supreme Golden Butter cake mix

1 Container of Pillsbury Chocolate Fudge Frosting

1/3 cup water


Crack 1 egg into a large bowl. Pour cake mix into the bowl with egg and use a measuring cup and add 1/3 cup of water. Mix up to two minutes. Add 1 cup peanut butter and keep mixing for two minutes. Next lightly spray non-stick spray into a 13 by 9 pan. Pour the mix into the pan. Heat the over to 350 degrees. Bake mixture for 20-25 minutes until brown and puffed. Cool bars in pan.

Frost bars with remaining peanut butter and cut into rectangles. Decorate your bars with M&Ms and enjoy!


Best Muffins

By Mariah Francis

Williston Central Schooll, Grade 5

1/4 cup butter

1/3 cup packed brown sugar

1 egg

3/4 cup mashed ripe bananas

1/2 teaspoon vanilla

1/2 cup all purpose flour

1/2 cup whole wheat flour

1/2 teaspoon salt

1/4 cup miniature semisweet chocolate chips


In a small bowl, cream butter and brown sugar. Beat in egg, bananas and vanilla. Combine the flours, baking soda and salt; add to creamed mixture until just moistened. Fold in chocolate chips.

Coat muffin cups with cooking spray or use liners. Fill each ¾ full. Bake at 350° for 18-20 minutes or until a toothpick comes out clean.

Cool 5 minutes before removing from pan to a wire rack

Yield: 6 muffins


Applesauce Muffins

Made by Williston Central School morning Spark students.

Mix together:

1cup soft butter

2 cups of sugar

2 eggs

3 teaspoons vanilla

Mix together:

4 cups of flour

2 teaspoons nutmeg

3 teaspoons cinnamon

1 teaspoon cloves

2 teaspoons baking soda

Add the dry to the wet and add 2 cups of apple sauce. Mix well. Pour into muffin pan (lined). Bake at 400 degrees 12 minutes. Makes two dozen.


Chocolate Oatmeal No-Bake Cookies


Made by Williston Central School morning Spark students.

1/2 cup butter

2 cups sugar

1/2 cup milk

4 tablespoons cocoa

1/2 cup creamy peanut butter

2 teaspoons vanilla

3 -3 1/2 cups dry quick-cooking oats


Add the first four ingredients into a 4-quart saucepan.  Bring to a rolling boil and hold for 1 minute. Remove from heat. Add peanut butter into the hot mixture and stir until melted. Add in vanilla. Mix in the oats and drop by tablespoons onto wax paper. Let cool until set.


Mint Chocolate Chip Pancakes

By Eli Dunphy

Williston Central School

You can view the complete recipe online at:

1 1/3 cup all-purpose flour

1 tablespoon granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

1 large egg

2 tablespoons butter, melted and cooled to lukewarm, plus more for cooking

1/2 teaspoon pure vanilla extract

1/2 teaspoon pure mint extract

3 to 4 drops green food coloring (optional)

3/4 cup mini semisweet chocolate chips, plus more for topping

Whipped cream, for serving

Vanilla ice cream, for serving

Store-bought or homemade hot fudge sauce, for serving

1. Sift together flour, sugar, baking powder, baking soda, and salt into a bowl.

2. Whisk together buttermilk, egg, butter, extracts, and food coloring (if using) in a small bowl. Add to dry ingredients and stir until incorporated. Stir in chocolate chips.

3. Heat a large nonstick skillet or griddle over medium heat. Add 1/2 tablespoon butter; it should sizzle and melt almost immediately. Ladle 1/4 cup of pancake batter into skillet for each pancake, taking care not to let the pancakes run together. Cook for 1 to 2 minutes, until bottom is golden brown and edges begin to bubble, then carefully flip and cook for 1 to 2 minutes more. Transfer to plates. Repeat with remaining batter.

4. Serve warm with whipped cream, vanilla ice cream, hot fudge sauce, and more chocolate chips, if desired.


Super Savory Popcorn Sprinkles

By Olivia Giroux,
Olivia Yandow, Luisa Hutt and Kenny Garrison 

Williston Central School

Try pouring one of these over your freshly popped popcorn:

Grated Cheese

Ranch or Italian salad dressing mix

Cinnamon and sugar

Seasoned salt

Taco seasoning mix



By Cole Bartlett

Williston Central School Williston Central Schooll, Grade 8


4 large egg whites

1 cup superfine (castor) sugar

1/2 teaspoon pure vanilla extract

1 teaspoon white vinegar

1/2 tablespoon cornstarch


1 cup heavy whipping cream

1 1/2 tablespoons granulated white sugar (or to taste)

1/2 teaspoon pure vanilla extract

Fresh fruit: kiwi, strawberries, raspberries, blackberries, passion fruit, peaches, pineapple, or other fruit of your choice


Preheat oven to 250° and place rack in center of oven. Line a baking sheet with parchment paper and draw a 7-inch circle on the paper. Turn the parchment paper over so the circle is on the reverse side.

In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat, on high speed, until the meringue holds very stiff and shiny peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty). Beat in the vanilla extract. Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, gently fold in. Spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. (You want a slight well in the center of the meringue to place the whipped cream and fruit.)

Bake for 60 to 75 minutes or until the outside is dry and is a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.)

The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days.

Just before serving gently place the meringue onto a serving plate. Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with the sugar and vanilla and then mound the whipped cream into the center of the meringue. Arrange the fruit randomly, or in a decorative pattern, on top of the cream. Serve immediately.

Serves 6 to 8.