Recipes to Try During Quarantine

With few scheduled commitments outside classes and homework, many Montrose students have found extra time on their hands. For me and my family, we’ve used this time to do some cooking. At first, I simply relished the opportunity to cook because it’s something I love to do, but as I reflected on the adjustments life has made on me, I realized that my focus has shifted. 

I don’t spend twelve waking hours working or stressing about the work I still have to do. I’m no longer spending “eight” hours sleeping only to get energy for the next day of school. Instead, I spend twenty-four hours with my family (except for the one time my family went on a walk without me) and most of my time in my house. Thus, I discovered a new meaning behind the cooking. It’s an opportunity to serve my family. I feel a new responsibility to them and to our home because of the time we’re spending together. From the smell of a fresh batch of brownies to the practical need for bread, baking and cooking offer a quick, accessible way to reach out to my family — and perhaps yours — and enjoy something with them.

Here’s some recipes we’ve made since physical school ended.


The first one my brother, Frederick, made.

Fudge Brownies

compliments of the Moosewood Restaurant Cookbook & our family’s tweaks

1 cup (2 sticks) of butter

6 1-oz squares chocolate OR ¾ cups chocolate chips

½ tsp vanilla extract

4 lg eggs

1 cup all-purpose flour

  1. Preheat the oven to 350°.
  2. Grease 8×8 or 9×9 baking pan.
  3. In a large pot, melt butter and chocolate. Stir as they melt.
  4. In a small bowl, beat eggs.
  5. When butter/chocolate is melted, remove from heat and let cool. Directly into pot, mix in brown sugar, vanilla, and eggs. Mix in flour until the batter is smooth.
  6. Pour batter into a greased pan. Bake for 18-20 minutes. Brownies are done when they easily detach from the sides of the pan but are still fudgy in the center.

For an extra treat: Put a scoop of ice cream on top, or crumble brownies on top of ice cream.


Here’s a staple of a homebound family: bread. We make it with a bread machine, so I usually just throw the ingredients into the machine, but here’s a non-machine version of one of our favorites:

Honey Anadama* Bread

compliments of The Bread Machine Book by Marjie Lambert, and my mother’s wisdom

1 ¼ cups water

2 tsp yeast

3 cups bread flour

¼ cup cornmeal

1 ½ tsp salt

1 ½ Tbsp vegetable oil

4 ½ Tbsp honey

*Traditionally with molasses. Feel free to return to the original and sub in molasses for the honey!

  1. In a small bowl, mix water and yeast.
  2. In a large bowl, mix flour, cornmeal, and salt. Mix in water and yeast, vegetable oil, and honey.
  3. Knead with hands until combined. Don’t over knead!
  4. Cover with a damp towel. Leave in a warm place for 1-2 hrs (such as an oven in a warm setting).
  5. Remove towel. Knead a second time. Cover with a towel and let rise for another 1-2 hours.
  6. While rising, preheat the oven to 350°. Grease a loaf pan and dust with flour (to absorb excess moisture; will keep bread from getting doughy).
  7. After rising, form dough into loaf shape. Place in a pan. Bake for 30 minutes. To check if done, place a knife down the center of bread. If it feels soft but not doughy, it’s done!

Try: peanut butter and jelly sandwich or toast and chop up for croutons!


And lastly, if you’re looking for a HEALTHY thing to make for you or your family, here’s a meal we enjoy… 


Fluffy Pancakes with a Lemony Twist

adapted from a recipe by cook/author Dinah Bucholz

2 cups all-purpose flour

2 tsp baking powder

2 tsp baking soda

¼ tsp salt

2 lg eggs, room temp

⅓ cup granulated sugar

Zest of one lemon, grated

1 stick (or ½ cup) butter, melted and cooled

2 cups milk

lemon juice from 1 lemon

(optional) Blueberries, sliced strawberries, or chocolate chips to add later

  1. Mix lemon juice into milk. Let sit at room temp until thickened. Microwave if needed to thicken.
  2. In a large bowl, stir flour, baking powder, baking soda, and salt.
  3. In a medium bowl, whisk egg, sugar, lemon zest until light and fluffy. Pour in melted butter while whisking quickly. Whisk in milk.
  4. Pour liquids into dry ingredients. Whisk only enough to combine-you don’t want tough batter!
  5. Heat skillet or griddle to medium-high heat. Grease with cooking spray or vegetable oil.
  6. Pour ¼ cup of batter at a time. If you want additions, you can just plop your berries or chips on top as soon as the batter hits the pan.

Creative suggestion: Use cookie cutters to make shapes with your pancakes! You may have to experiment with how long to leave the cutters on, when to flip, etc, but be a Maverick and try something fun!

— Anna Sheehan ’21, Clubs & Classes Editor