Story by Michael Miner. Videos by Krista Giltner, Delphi Lonsdale and Xavier Lago

As the holiday season approaches, people all over the world come together and make memories over food.

However, food can hold memories, as well as make them. Northwest students and faculty share their unique and personal holiday recipes and the backstory behind them. Paige Moore is a sophomore at Northwest High School. Reflecting on the holiday season, she shared a holiday recipe for those who are gluten intolerant or those with celiac disease. 

Perfect for an early fall morning or a chilly winter night. These creamy Gluten-Free Caramel Apple Cheesecake Bars start with a shortbread crust using Bob’s Red Mill gluten-free flour. Then, students can add a thick cheesecake layer and top it with diced cinnamon apples and sweet streusel topping. (The recipe for this delicious masterpiece can be found below).

The next recipe by Northwest faculty and students is a holiday delight. Nick Smith, a Senior at Northwest Waukee High School, shares his family recipe, a gooey butter cake. 

Waukee Northwest senior Nick Smith stated, “I always think of it as maybe something around the fall, the winter. It has butter in the name, so you’re packing down on the fat in preparation for wintertime. This is much more of an American bake than anything.”

This thick, buttery recipe could be perfect for a cold winter night surrounded by friends and loved ones. Additionally, it makes a delicious late fall breakfast option, equated to that of a creamy coffee cake, for students who may enjoy pastries—prepared with a simple box of cake mix, one stick of butter, eight ounces of cream cheese, and four eggs. This recipe is an easy bake that could be enjoyable for some students and faculty.

For a more savory afternoon meal, Waukee Northwest Family Consumer Sciences (FCS) Teacher Theresa Lauritsen shares her family recipe of a sweet potato casserole along with her fondest memory of the dish.

Waukee Northwest FCS Teacher Theresa Lauritsen shared, “I remember this one time my little cousin Taya was about two years old. She would always turn her nose up at it. She thought it was the grossest thing ever. And then when she finally tried it, she loved it, and she ate the whole thing.”

The recipe calls for three to four sweet potatoes, a half cup of creamy butter, one cup of brown sugar, and two cups of mini marshmallows. This quick and easy recipe could be great for many Waukee Northwest students and faculty members needing a simple bake for fall and winter get-togethers. 

Recipes

Paige Moore’s Gluten-Free Caramel Apple Cheesecake Bars

Servings: 24 Bars

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Ingredients

Crust:

• 2 cups all-purpose flour (Bob’s Red Mill for gluten free)
• ½ cup firmly packed brown sugar
• 1 cup butter, softened

Cheesecake Filling:

• 3 (8 ounces) packages of cream cheese, softened
• ¾ cup sugar
• 3 large eggs
• 1 ½ teaspoons vanilla extract

Apples:

• 3 Granny Smith apples, peeled, cored, and finely chopped (appx. 3 cups)
• 2 tablespoons sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg

Streusel Topping:

• 1 cup firmly packed brown sugar
• 1 cup all-purpose flour (Bob’s Red Mill)
• ½ cup quick-cooking oats (Bob’s Red Mill)
• ½ cup softened butter 

Drizzle:

• ½ cup caramel topping for drizzling after baked

Directions

• Preheat oven to 350º 
• In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender or food processor (or two forks) until mixture is crumbly. Press evenly into a 9×13 baking pan that is greased or lined with heavy-duty aluminum foil or parchment. Bake for 15 minutes or until lightly browned.
• In a large bowl, beat cream cheese with ¾ cup sugar in an electric mixer at medium speed until smooth. Then add eggs, one at a time, and vanilla. Stir to combine. Pour over warm crust.
• In a small bowl, stir together chopped apples, 2 tablespoons sugar, cinnamon and nutmeg. Spoon evenly over cream cheese mixture.
• For the streusel topping: In a small bowl, combine all ingredients. ( Do not use a food processor, as it will grind up the parts)
• Sprinkle streusel topping over apples. Bake for 40-45 minutes or until filling is set. Let bars come to room temperature then store in the fridge for up to 5 days. Can be frozen for up to 4 months.
• Drizzle with caramel topping and let cool. Serve cold, and enjoy!

Nick Smith’s Gooey Butter Cake

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Equipment

• 9×13 in pan, greased
• Oven, set at 350ºF

Ingredients

• 1 box (16 oz) pound cake mix
• 1 stick (½ cup) of butter, melted
• 4 eggs
• 8 oz (1 cup) cream cheese, softened
• 16 oz (2 cups) powdered sugar

Directions

• Mix pound cake mix, butter and two beaten eggs
  • Press into a 9×13 pan
• Mix cream cheese and two eggs
  • Slowly mix in most of the powdered sugar (the remaining will be used to top the dessert)
  • Pour the mixture onto the crust you made in the previous step
  • Gently spread the mixture to cover the entire surface of the crust
• Bake at 350ºF until the edges are brown, and if you stick it with a toothpick, it comes out clean. (35-40 min)
• Let cool for 15 minutes
• Sprinkle on the remaining powdered sugar

Mrs. Lauritsen’s Sweet Potato Casserole

Equipment

• 9×13 in glass baking pan
• Oven, set to 350º F

Ingredients

• 3-4 sweet potatoes
• 1/2 c butter
• 1 c brown sugar
• 2 c mini marshmallows

Directions

• Preheat your oven to 350º F
• Chop the sweet potatoes into bite-sized pieces
• Saute the potatoes in 2 Tablespoons of butter over medium heat until they are lightly browned
• Put the potatoes in a 9×13 glass baking pan 
• Chunk up the rest of your butter stick and spread it out throughout the pan
• Sprinkle the brown sugar on top of the sweet potatoes and butter. Don’t be afraid to add more or less brown sugar depending on your personal preference
• Bake for 30 minutes or until the sweet potatoes are tender
• Take the sweet potatoes out of the oven and add the marshmallows on top
• Bake for another 5-10 minutes or until the marshmallows are lightly browned. Be careful not to burn them!