Haffner « Bryn Mawr Cookbook

Strawberry Spinach Salad

Strawberry Spinach Salad by Audra Fannon ’11 Chef’s Comments: “It’s a fresh, sweet take on a standard salad: a perfect combination of textures and flavors, and visually appealing to boot!”

Ingredients:

Baby spinach Strawberries in syrup from the salad bar Bleu cheese

Directions: Start with baby spinach from the Erdman salad bar. Add strawberries and […]

Mexican Hot Chocolate

Mexican Hot Chocolate by Mindy Huskins ’13

“Sometimes Haffner puts out cinnamon sticks on the spice rack. My favorite thing to do when that happens is to make Mexican hot chocolate! Just grab a mug, put a cinnamon stick or two inside, fill it up with hot chocolate from the machine, and sprinkle a little […]

Chili Chocolate Fondue

Chili Chocolate Fondue by Renee Byer ’12 Chef’s comments: “a classic and complex flavor combo. Chili gives a slight pleasant warmth and enhances the chocolate.”

Ingredients:

Chocolate chips Splash of half-and-half or cream 1 pat butter (optional) Chili flakes or cayenne pepper Bananas, other fruit, cake, etc.

Directions: Fill a bowl with chocolate chips […]

Garlic Bread

Garlic Bread by Mindy Huskins ’13

“Sometimes you just want some tasty garlic bread. I have found that this works better in Haffner because they have granulated garlic.

Spread butter or margarine on bread of your choosing (I prefer white) . Sprinkle a little granulated garlic and add a slice of provolone cheese. Microwave for […]

Deviled Eggs

Deviled Eggs by Renee Byer ’12 Chef’s comments: “A little involved, but tasty and fun if you have the time.”

Ingredients:

Hard boiled eggs Mayonnaise Yellow mustard Red wine vinegar Salt Paprika Dill Cayenne or tabasco (optional) Sliced green olives with pimentos (optional)

Directions:

1. Seel eggs and slice in half lengthwise. Remove yolks and […]