Salad with Hot Bacon Ranch Dressing or Green Pasta
- 1 day ago
- 11 min read
Join Annika Haney, a college senior, as we talk about practicing hospitality in the middle of college life — from crêpe nights and roommate dinners that build community to birthday celebrations that make people feel loved. She shares practical ways to host on a budget and a busy schedule, living out her house motto: live with people, not just alongside them. Annika also offers favorite recipes, helpful hosting tips, a must-read book, and online tools that make cooking and gathering easier for any cook, young or old. We're so glad you're here!
Recipes:
Crepe Night!
Choose any fillings you like! Below is the basic batter Annika uses followed by recipes for
Savory Chicken Curry Crêpes, Crêpes Suzettes with Crème Anglaise and Orange Sauce, and Ham Crêpes.
Note: Its all about consistency, if the batter is too thick, it won't spread quickly on the pan.
There are videos online to see what consistency of batter you need, but runny enough! You can adjust your batter by simply adding water or milk!
Savory Chicken Curry Crêpes, Crêpes Suzettes with Crème Anglaise and Orange Sauce by French chef Francis Foucachon
Ham Crêpes
Basic Crêpe Batter:
1 cup cold milk
1 cup cold water
4 eggs
1 teaspoon salt
2 cups sifted flour
4 tablespoons melted butter
Crêpe Filling:
2½ tablespoons butter
¾ teaspoon salt
2½ tablespoons flour
2 cups cream
½ cup shredded Swiss cheese
1 tablespoon chopped parsley, optional
Salt and pepper, if desired
12 slices ham, chopped
Serve with:
Roasted broccoli
Directions:
1. Whirl all ingredients in the blender. Store in the refrigerator several hours. Heat a 6-to-7-inch crêpe pan or small non-stick pan till a drop of water dances. Grease thoroughly with butter.
2. Pour scant ¼ cup of batter into the pan and swirl rapidly until batter covers the bottom. Immediately pour off batter that does not adhere. Cook until browned, lift edge and with turn with rubber spatula. Cook a few seconds on the other side. It won't be prettily browned, but it doesn't matter. Regrease and reheat pan to the smoking point before each crêpe.
3. You may store well wrapped crêpes in the refrigerator with a piece of wax paper between each crêpe and placed in a plastic storage bag or air-tight container. These freeze well so they are worth the little time involved. This recipe is for meat or vegetable crêpes, not desserts. Yields 25 to 30-6 or 7 inch crêpes or 20-8 inch crêpes.
4. In a saucepan, melt the butter and stir in the flour and salt. Add the cream gradually, stirring until smooth and thick. Add the cheese and stir until it is melted. Add the parsley, if desired. Check the seasonings. Add chopped ham.
5. Preheat oven to 400°.
6. Spoon 2-3 tablespoons of sauce with ham in the center of each crêpe. Fold the sides of the crêpes over the ham mixture. Place crêpes in a baking pan, cover and bake for 15 minutes.
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Salad with Hot Bacon Ranch Dressing
Julius Roberts’ Green Pasta
Serves 4 (Submitted by Annika Haney)
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Ingredients:
9 ounces Lacinato kale
4-6 cloves of garlic
7 ounces of spinach
14 ounces rigatoni
7 tablespoons of olive oil (add till a good consistency)
1 lemon
Ricotta, Parmesan, or Pecorino (optional but encouraged)
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Directions:
1. Add kale and garlic to boiling (very salted) water and simmer for 5 minutes, then add spinach. When wilted, put into a colander and run under cold water to drain. Boil pasta in the same water.
2. Transfer greens to a nutribullet type blender and pour olive oil, grate lemon for zest, and to loosen, add cooking water. I like to add lots of lemon juice for flavor (and salt)!
3. Set aside a cup of pasta water before straining pasta. Strain pasta.
4. Pour pasta into the pot and add sauce and then a splash of pasta water, and mix really well until it forms a thick sauce that envelops the pasta in a deep green blanket. Serve with cheese.
Dessert!
Bonus Recipes from Annika's Bonus Question on Patreon:
Raised Coffee Cake (see below)
Rich Coffee Cake with Sweet Cheese Filling
Makes 2 cakes, each serving 8-10
(Submitted by Annika Haney)
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Dough:
2 envelopes (about 4½ teaspoons) instant yeast
¼ cup warm water (about 110 degrees)
½ cup granulated sugar
4 large eggs
2 tablespoons milk
1 teaspoon vanilla extract
4¼ cups unbleached all-purpose flour
1½ teaspoons salt
16 tablespoons (2 sticks) unsalted butter, cut into 1-inch pieces and softened but still cool
Sweet Cheese Filling:
8 ounces cream cheese, softened but still cool
¼ cup granulated sugar
2½ tablespoons unbleached all-purpose flour
Pinch salt
2 teaspoons finely grated zest from 1 lemon
1 large egg
½ teaspoon vanilla extract
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*See optional added raspberry filling ingredients below. The Haneys definitely add this layer!Â
Streusel Topping (Optional):
â…“ cup packed light or dark brown sugar
1 tablespoon granulated sugar
½ cup unbleached all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon salt
5 tablespoons cold unsalted butter, cut into 8 pieces
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Icing (Optional):
¾ cup confectioners’ sugar, sifted
3½ teaspoons milk
½ teaspoon vanilla extract
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Egg Wash:
1 large egg
1 teaspoon heavy cream (preferably) or whole milk
Directions:
1. FOR THE DOUGH: Sprinkle the yeast over the warm water in the bowl of a standing mixer; stir to dissolve. Add the sugar, eggs, milk, and vanilla; attach the paddle and mix at the lowest speed until well combined. Add 3¼ cups of the flour and the salt, mixing at low speed until the flour is incorporated, about 1 minute. Increase the speed to medium-low and add the butter pieces 1 at a time, beating until incorporated, about 20 seconds after each addition (total mixing time should be about 5 minutes). Replace the paddle with the dough hook and add the remaining 1 cup flour; knead at medium-low speed until soft and smooth, about 5 minutes longer. Increase the speed to medium and knead until the dough tightens up slightly, about 2 minutes longer.
2. Scrape the dough (which will be too soft to pick up with your hands) into a straight-sided lightly oiled plastic container or bowl using a plastic dough scraper. Cover the container tightly with plastic wrap and let the dough rise at warm room temperature until doubled in size, 3 to 4 hours. Press down the dough, replace the plastic, and refrigerate until thoroughly chilled, at least 4 or up to 24 hours. Alternatively, for a quick chill, spread the dough about 1 inch thick on a baking sheet, cover with plastic, and refrigerate until thoroughly chilled, about 2 hours.
3. FOR THE FILLING: Meanwhile, beat the cream cheese, sugar, flour, and salt in the bowl of a standing mixer at high speed until smooth, 2 to 3 minutes. Add the lemon zest, egg, and vanilla. Reduce the speed to medium and continue beating, scraping down the sides of the bowl at least once, until incorporated, about 1 minute. Scrape the mixture into a small bowl and chill thoroughly before using. (The filling can be refrigerated in an airtight container up to 3 days.)
4. FOR THE STREUSEL: Mix the brown and granulated sugars, flour, cinnamon, and salt in a small bowl. Add the butter and toss to coat. Pinch the butter and dry mixture between your fingers until the mixture is crumbly. Chill thoroughly before using. (The streusel can be refrigerated in an airtight container up to 2 weeks.)
5. FOR THE ICING: Whisk all the ingredients in a small bowl until smooth. (The icing can be refrigerated in an airtight container up to 1 week. Thin with a few drops of milk before using.)
6. When you are ready to shape the coffeecakes, remove the chilled dough from the refrigerator and turn it out onto a lightly floured work surface scraping the container sides with a rubber spatula if necessary. Divide the dough in half for 2 cakes and proceed with the lattice top instructions. (Be sure to read raspberry filling instructions and use here, if desired.)
LATTICE TOP INSTRUCTIONS:
1. Working with a half recipe of cold dough at a time, shape dough into a 6 by 5-inch rectangle, then roll into a 12 by 8-inch rectangle (the dough should be about 1/3 inch thick). Straighten with a bench scraper to keep the sides even.
2. Place the dough rectangle on a parchment paper–lined baking sheet. Spread a 3- inch-wide strip of filling down the center of the dough, leaving a 1 1/2-inch border at each short end.
3. Using a knife, cut a 1 1/2-inch square out of each corner of the dough.
4. Using scissors, cut a triangle with 1 ½-inch sides in the center of one long side of the dough. Cut 2 more triangles (leaving a 1-inch strip of dough between triangles) to the right and 2 to the left of the center triangle. Set aside the dough scraps. Repeat with the other long side.
5. Fold the ends over the filling, pinching the corner edges together to seal.
6. Bring the flaps of dough from the long sides together in the center, overlapping the ends and pinching tightly to secure.
7. Cover lightly with plastic and proof until slightly puffed, 1 ½ to 2 hours. Brush with the egg wash and sprinkle the streusel topping down the center, leaving a 1-inch border. (This step overlaps with the next step, step 7 in the main instructions.)
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7. Cover loosely with plastic wrap on a parchment-covered baking sheet and let the cakes rise until slightly puffed (they will not increase in volume as dramatically as a leaner bread dough), about 1½ to 2 hours. (After this final rise, the unbaked cakes can be refrigerated overnight and baked the next morning.)
8. FOR THE EGG WASH: Beat the egg and cream in a small bowl until combined.
9. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Working with and baking one coffeecake at a time, brush the egg wash evenly on the exposed dough; sprinkle evenly with half the streusel topping, if using. Slide the baking sheet onto a second baking sheet to prevent the bottom crust from overbrowning and bake until deep golden brown and/or an instant-read thermometer inserted in the center of the cake reads 190 degrees, 25 to 30 minutes. Slide the parchment with the coffeecake onto a wire rack and cool at least 20 minutes. Drizzle the cake with half the icing, if using, and serve.
Notes: Dough is soft/buttery—handle gently. For raspberry version: see below. Refrigerate leftovers due to cream cheese; serve at room temp.
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Raspberry (Berry) Filling Ingredients
12 ounces fresh raspberries (or frozen; no need to thaw) — or substitute blueberries/blackberries if preferred (about 2½ cups total)
3 tablespoons granulated sugar
2 tablespoons fresh lemon juice (from 1 lemon)
Pinch table salt
Pinch ground cinnamon
1½ tablespoons cornstarch dissolved in 2 tablespoons water (this is your thickener slurry)
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Instructions for the Raspberry Filling
1. Combine the raspberries, sugar, lemon juice, salt, and cinnamon in a medium saucepan.
2. Cook over medium heat, stirring occasionally and mashing the berries lightly with a spoon or potato masher, until the mixture comes to a boil and the berries break down (about 5–8 minutes).
3. Stir in the cornstarch slurry. Continue cooking, stirring constantly, until thickened and glossy (1–2 minutes more). It should look like a thick jam—don’t overcook or it may get gummy.
4. Remove from heat and let cool slightly (10–15 minutes) before using. If too hot, it can make the dough soggy.
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Assembly Adjustments (Using the Same Dough from Before)
Follow the dough recipe and rising steps exactly as in the previous version.
When rolling out the dough into the 12x8-inch rectangle(s):
Spread the cooled raspberry filling down the center third (leave 2-inch borders on sides and ends).
If combining with cheese: Spread a thin layer of the sweet cheese filling first (use about half the cheese recipe amount), then top with the raspberry filling for a marbled effect.
Proceed with cutting slits, braiding/folding to enclose the filling, rising, optional streusel/egg wash, and baking (30–40 minutes at 350°F until golden and 190°F internal).
The raspberry version may leak a bit during baking (berries are juicy!), so bake on parchment-lined sheet with edges.
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Notes:Â
I double all of the recipe, layer cream cheese and raspberry because that is the quintessential Midwest coffee cake. I bake two and freeze them in Saran Wrap, then defrost on the counter Christmas Eve. I eat one recipe right away and freeze one recipe unbaked for Christmas break.
I prep the toppings ahead to cut down on the labor, except for the glaze, which is always day of. It is a labor of love.
Makes four this way….which with all the work makes it worth it.
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Gale Gand’s Recipe for Strata
Serves 8 (Submitted by Annika Haney)
Strata is the bread pudding of savory egg dishes. This super-easy treat generally includes cubes or slices of bread that have been soaked in custard, then baked in a casserole dish or a rectangular baking pan. This is a great make-ahead dish — it tastes best if you prepare it the day before and let it soak overnight before baking. Like many egg dishes, a strata can incorporate all sorts of different ingredients, so there's a lot of flexibility here. ~ Alexandria Abramian-Mott writing for House Beautiful
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Ingredients:
5 cups cubed French bread (with crust)
Grated cheese (see Variations)
10 large eggs
1 quart whole milk
1 tsp dry mustard
1 tsp salt
Filling ingredients (see Variations on page 2)
 Directions:
1. Butter a 9 x 13-inch baking dish. Put the bread cubes in the dish and sprinkle them with the cheese. In a large bowl, whisk together the eggs, milk, mustard, and salt. Pour the egg mixture over the bread cubes. Sprinkle the filling ingredients over the egg mixture and fold them in gently. Cover and chill for at least 4 hours and up to 24 hours.
2. Heat the oven to 350°F.
3. Uncover the baking dish and bake for 60 minutes, until the mixture has puffed up slightly and is golden brown on top, and the strata doesn't shimmy with uncooked custard when you shake the pan. Tent the dish with foil if the top is browning too quickly. Let cool for 5 minutes before serving. Serve by the spoonful, using a large serving spoon.
Alex Makes the Strata:Â
I'm hooked on Gale Gand's strata. It's 100 percent make-ahead — great for a summer brunch or buffet. I always feel cheated by a make-ahead dish when I still end up with mountains of pots and pans — but I assembled, baked, and served the strata in one casserole. Like quiche and bread pudding, there are endless variations. I made the straightforward version and the bacon, cheddar, mushroom, and tomato (plus my own stripped-down version —)
Five Variations
Bacon, Cheddar, Mushroom, and TomatoÂ
Sprinkle 2 cups grated sharp cheddar cheese over the bread cubes. Distribute 1 cup crumbled cooked bacon (6 to 8 strips), 1 cup sautéed sliced white or shiitake mushrooms, and 1 cup chopped tomatoes over the egg mixture.
Chicken, Broccoli, Corn, Chiles, and JackÂ
Sprinkle 2 cups grated Monterey Jack cheese over the bread cubes. Distribute 1 cup frozen corn kernels, 1 cup cooked broccoli florets, two 4.5-ounce cans (drained) chopped green chiles, and 1/2 cup shredded cooked chicken over the egg mixture.
Ham, Swiss, and AsparagusÂ
Sprinkle 2 cups grated Swiss cheese over the bread cubes. Distribute 1 cup blanched asparagus pieces, 1 cup cubed ham, and 1/2 cup caramelized onions (see below) over the egg mixture.
Fontina, Spinach, Salami, and Roasted GarlicÂ
Sprinkle 2 cups grated Fontina cheese over the bread cubes. Distribute 1 cup frozen chopped spinach, 1 cup Italian salami (cut into matchsticks), and 1/2 cup roughly chopped roasted garlic cloves (see below) over the egg mixture.
Vegetable-Blue CheeseÂ
Sprinkle 1 cup crumbled blue cheese over the bread cubes. Distribute 1 cup cooked cubed celery root, 1 cup sautéed sliced zucchini, and 1/2 cup sautéed sliced onions over the egg mixture.
Caramelized Onions
Melt 3 tbsp unsalted butter with 2 tbsp olive oil in a sauté pan over medium heat. Add 1 large onion, thinly sliced, turn down heat to medium-low, and sauté slowly for 20 minutes, until the onion caramelizes a bit.
Roasted Garlic
Heat the oven to 400°F. Place a square of foil, large enough to make a bundle around however many bulbs of garlic you plan to roast, on a work surface. Cut about 1/4 inch off the top of the garlic bulbs and place them on the foil, cut side up. Sprinkle each bulb with about 1 tsp olive oil, and gather the foil to make a bundle. The bundle doesn't need to be airtight, but it should be gathered at the top. Roast for about 1 hour, until soft. Then remove the garlic from the oven and let it cool, still bundled up, for at least 10 minutes. Open the bundle, separate the cloves, and peel them by popping the garlic out of the skins. The garlic should be soft and golden brown. Roasted garlic keeps for up to a week in an airtight container in the refrigerator.
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Recommended Items:
Wooden spoons - Annika's mom, Meg Haney, has picked up wooden spoons locally at TriState (Moscow, Idaho) or found them preseasoned at estate sales.