Pine Valley Central School

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  • May Recipe of the Month

    Posted by Elizabeth Hesse on 5/28/2020 2:10:00 PM



    6 large flour tortillas

    Olive oil

    1/4 cup parmesan cheese

    16 ounces mozzarella shredded

    Italian seasoning

    1 jar pizza sauce or marinara heated

    pizza toppings of your choice: black olives, pepperoni, green peppers,onions,


    1)Prep all toppings and cheese and have them close by.

    2) Heat large skillet over medium high heat. Add a tablepoon of olive oil and swirl to coat. Add tortilla to pan. Sprinkle with a little parmesan and a handful of mozzarella. Sprinkle with a little italian seasoning. Add other toppings of choice.

    3) Lift up the tortilla after 2-3 minutes.  Once it has browned, fold half onto the other half.

    4) Remove from pan and cut in to wedges.



    Comments (-1)
  • April Recipe of the Month

    Posted by Elizabeth Hesse on 4/20/2020 1:15:00 PM


    A chocolate cake with vanilla frosting - the recipe, which uses no butter, eggs or milk, was popular during WWII when rationing was prevalent.



     cup sugar
    4 tbsp (rounded) unsweetened cocoa powder
     teaspoon baking soda
     teaspoon salt
     1 tablespoon white vinegar
     teaspoon vanilla extract
     tablespoons vegetable oil
    1 cup water


    cup unsalted butter, at room temperature

    2½ cups powdered sugar

    tablespoonvanilla extract or vanilla bean past


    1. Make the Cake: Preheat oven to 350 degrees F.
    2. In an ungreased glass or ceramic 8-inch square pan (do not use metal), add the flour, sugar, cocoa powder, baking soda and salt, and stir to combine with a fork.
    3. Make three wells in the mixture and to those wells add the vinegar, vanilla extract and vegetable oil. Pour the water over the entire mixture and mix with a fork until thoroughly combined and no dry ingredients remain.
    4. Bake until a toothpick inserted in the center comes out clean, 26 to 30 minutes. Place the pan on a wire rack to cool completely before frosting.
    5. Make the Vanilla Frosting: Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.
    6. Using a spatula, spread the vanilla frosting evenly over the top of the cake. The cake can be stored, covered with plastic wrap, at room temperature, for up to 4 days.
    Comments (-1)
  • February Recipe of the Month

    Posted by Elizabeth Hesse on 3/2/2020 10:00:00 AM

    Microwave Caramel Popcorn

     8 c popped popcorn

    1/2 c brown sugar

    1/4 c margarine

    2 tbsp light corn syrup

    1/4 tsp salt

    1/2 tsp vanilla

    1/4 tsp baking soda



    Place the popped popcorn into a large brown paper bag. Set aside.  In a 2 quart casserole dish, or other heat-proof glass dish, combine the brown sugar, margarine, corn syrup, salt and vanilla. Heat for 2 minutes in the microwave, then take out and stir until well blended. Return to the microwave, and cook for 30 seconds. Remove from microwave, and stir in the baking soda.  Pour syrup over the popcorn in the bag. Roll down the top once or twice to close the bag, and shake to coat the corn. Place bag into the microwave, and cook for 30 seconds. Remove, shake, flip the bag over, and return it to the microwave. Cook for another 30 seconds. Dump the popcorn out onto waxed paper, and let cool until coating is set. Store in an airtight container.

    Comments (-1)
  • January Recipe of the Month

    Posted by Elizabeth Hesse on 3/2/2020 10:00:00 AM

    Gingerbread House Recipe

    This is a double batch of the Classic Gingerbread Cutouts recipe.


    1 cup butter, softened
    1 cup brown sugar
    1-1/3 cups molasses
    4 eggs
    8 cups all-purpose flour, divided
    1 teaspoon baking soda
    1 teaspoon salt
    1 teaspoon ground allspice
    1 teaspoon ground cloves
    1 teaspoon ground cinnamon
    1 teaspoon ground ginger


    2 pounds confectioners' sugar
    1 teaspoon cream of tartar
    6 egg whites


    1.  Preheat oven to 350 degrees F (175 degrees C).
    2.  In a large bowl, cream together the butter and brown sugar until smooth. Stir in the molasses and eggs. Combine 1 1/2 cups of the flour, baking soda, salt, allspice, cloves, cinnamon, and ginger; beat into the molasses mixture. Gradually stir in the remaining flour by hand to form a stiff dough. Divide dough into 2 pieces.
    3.  On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into desired shapes. Place pieces 1 inch apart onto parchment-lined cookie sheets. Refrigerate for 15 minutes. Bake for 8 to 10 minutes in the preheated oven. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

    In a medium bowl, sift together confectioners' sugar and cream of tartar. Blend in egg whites. Using an electric mixer on high speed, beat for about 5 minutes, or until mixture is thick and stiff. Keep covered with a moist cloth and plastic wrap until ready to decorate.

    Comments (-1)
  • December Recipe of the Month

    Posted by Elizabeth Hesse on 12/17/2019 10:10:00 AM


    • Prep Time: 15 minutes 
    • Cook Time: 1 hour 
    • Total Time: 1 hour 15 minutes 
    • Yield: 25 1x 


    • 14 oz can sweetened condensed milk 
    • 12 oz package white chocolate chips 
    • 2/3 package OREO cookies (about 24 cookies) 



    • Line a 9 by 9″ baking dish with parchment paper. In a small saucepan heat the condensed milk and white chocolate chips over medium heat, stirring constantly until completely melted. Remove from heat. 
    • Place all but 4 OREOs in a large plastic bag and break into large chunks-you don’t want them broken too small but at least into thirds or quarters. 
    • Mix the cookies into the chocolate mixture and pour into the prepared pan. Take the last 4 cookies in the bag and crush into small pieces. Sprinkle over the top of the fudge and gently pat into the top with the back of a spoon. 
    • Refrigerate at least an hour to set. Cut into 1.5″ squares to serve. Makes 25 pieces. 
    Comments (-1)
  • November Recipe of the Month

    Posted by Elizabeth Hesse on 11/12/2019 11:00:00 AM


    Apple Pie Cake

    We always like to have some type of cake as well as cookies waiting for guests when they arrive. This cake is

    perfect late in the afternoon with a cup of coffee or tea – dense, flavorful and not overwhelming sweet.

    1 cup all-purpose flour
    1/2 cup packed brown sugar
    ¼ teaspoon salt
    ½ cup butter, cut into small pieces

    Apple Mixture
    6 apples, peeled, thinly sliced. I used Granny Smith.
    3 tablespoons packed brown sugar
    1 teaspoon ground cinnamon
    2 teaspoons lemon juice

    1 box yellow cake mix
    1 1/3 cups water
    1/3 cup oil
    3 eggs


    1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13×9-inch pan with baking spray with flour.
    2. In medium bowl, stir together flour, 1/2 cup brown sugar and the salt. With pastry blender or fork, cut in butter until mixture is crumbly. Set aside.
    3. In another medium bowl, gently stir together Apple Mixture ingredients; set aside.
    4. In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
    5. Spread apple mixture evenly over cake batter. Sprinkle Topping evenly over top.
    6. The original recipe said to ake 30 to 35 minutes or until toothpick inserted in center comes out clean. In my oven it took close to 45 minutes. I took it out when it golden brown at the edges but there were a few crumbs on the tooth pick/
    7. Cool completely, about 30 minutes.
    8. Sprinkle with confectioners sugar if you wish but it is not necessary.

    Comments (-1)
  • October Recipe 11 Carton Cake

    Posted by Elizabeth Hesse on 10/17/2019

    11 Carton Cake 


    One 6-ounce carton vanilla yogurt (do not throw out carton) 

    One 6-ounce carton vegetable oil 

    One 6-ounce carton granulated sugar 

    2 large eggs 

    Two 6-ounce cartons cake flour 

    One 6-ounce carton unsweetened cocoa 

     1 ½ teaspoons vanilla extract 

    ½ teaspoon baking soda 

    ½ teaspoon baking powder 

    One 6-ounce carton milk 

    One 6-ounce carton mini semisweet chocolate chips 


    1. Preheat oven to 350 degrees. Spray a 10-inch round pan with cooking spray 
    1. In a large mixing bowl add the yogurt, oil and granulated sugar (use the yogurt carton as the measure) and the eggs; beat together with a hand whisk until everything is incorporated and smooth, 1 to 2 minutes. 
    1. Add the cake flour and cocoa (using the yogurt carton as the measure) then the vanilla, baking soda, and baking powder; beat together until incorporated 1 to 2 minutes more.  Add the milk and mini chocolate chips (using the carton as a measure) and mix until incorporated. 
    1. Pour batter into the prepared cake pan and bake for 35-40 minutes.  Remove from oven and cool. 





    Vanilla Buttercream Frosting 

    Two 6-ounce cartons confectioners' sugar 

    1 ½ sticks butter softened 

    ½ teaspoon vanilla extract 


    Add the confectioners' sugar, butter and vanilla to the bowl of an electric mixer and beat until smooth and creamy 2-3 minutes.  Spread over the top of the cake. 

    Comments (-1)
  • September recipe Apple Dumplings

    Posted by Elizabeth Hesse on 10/17/2019

    Apple Dumplings

    Prep Time: 15 mins | Cook Time: 35 mins | Makes: 8 | Difficulty: Easy

    * 1 large apple
    * 1 can crescent rolls
    * 1 stick of butter
    * 1 cup sugar
    * 1 tsp cinnamon
    * 1/2 tsp vanilla
    * 10 fl oz bottle of Sprite

    1. Preheat oven to 350°
    2. In a saucepan cook butter, sugar, cinnamon, and vanilla over medium heat until combined.
    3. Peel and cut apple into 8 slices.
    4. Wrap each apple slice in a triangle of crescent dough.

    Comments (-1)
Last Modified on May 28, 2020