Babushka Delight

As a child, Liz’s father did the bulk of the cooking in their home. Norm Robinson was a creative and resourceful culinary artist, never cooking from a recipe and always applying the creativity required when feeding a family on a meager budget. As a hungry child, when Liz began smelling tasty aromas waft from the kitchen she would consistently ask, “Dad, what’s for dinner?” And much to her chagrin he would he would respond, “Babushka Delight…and then insert a random number.” A variation of Baked Ziti would be called Babushka Delight #14 and Pork Chops and Rice entitled Babushka Delight #982…no rhyme or reason for the numbering system and never a dish or number repeated. Night after night, meal after meal, our table and stomachs were warmed with a series of meals made by a loving father each entitled Babushka Delight. As a child, anxious for dinner, Liz found his predictable answer a bit silly. Now, as an adult, when contemplating the daily questions, what shall we have for dinner?” she hears the trusted words of her father ringing clearly in her mind…”Well, tonight we are having Babushka Delight.”

Burke grew up working inside the delicious walls of a professional kitchen at his families business, Jacob Lake Inn nestled near the North Rim of the Grand Canyon. While standing on milk crates Burke joined his parents to help peel potatoes, crack eggs, flip burgers, and sling hash. Through this process Burke developed the confidence of a chef, the speed of a line cook, and the creativity of a working mans Iron Chef.

Growing up in a foodie family has real benefits for a newly married couple. For Burke nothing brings a bigger smile than the potential of a handful of chopped onion, celery, carrot, and garlic sautéing in a few hearty splashes of a fine olive oil…and Liz is more than happy to sample the tasty outcomes.

Together Burke and Liz enjoy nothing more than a fine meal shared with family and friends. In keeping with tradition of both families, Babushka Delight is a collection of their favorite recipes and culinary creations.


The Texas Rich’s

Sunday, January 16, 2011

BREAD: Cheese Bread

Cheese Bread

1 Loaf


2 (1/4 ounce) packets active dry yeast

2 cups warm milk

2 tablespoons sugar

2 tablespoons butter, melted

1/4 teaspoon salt

4 1/2 cups all-purpose flour

6 ounces sharp cheddar cheese, cut into 1/4-inch dice


1. Dissolve the yeast in the milk in a large mixing bowl and allow to proof for 5 minutes, until it begins to form a froth on the surface.

2. Add the sugar, butter, and salt and stir to dissolve.

3. Add the flour and beat with an electric mixer until smooth.

4. Add the cheese and mix to thoroughly combine.

5. Pour the batter into a well-greased 1 1/2 quart (1. 5 L) casserole dish and cover loosely with waxed paper.

6. Allow to sit at room temperature until doubled in volume, about 1 hour.

7. Bake in a preheated 350°F (180°C) oven for 50 to 60 minutes, until a toothpick inserted in the center comes out clean.

8. Allow to cool for at least 30 minutes before serving.


Bread and cheese are two of my most favorite things and when I found this is a recipe I was thrilled. I has been searching for a hearty cheese bread recipe for weeks and this bread meets all of my expectations. DE-LISH!

This bread is hearty! It has an amazing aroma and has been a favorite by all who have joined me on this adventure. I used shredded cheddar cheese for this recipe and the cheese flavor was most apparent in the crust. My husband suggested that we use a combination of sharp flavored cheeses and pepper jack to enhance the cheese flavor. This bread would be a great addition to any soup or stew. Burke and I have become huge fans of Iron Chef on the Food Network. As we were enjoying this cheesy loaf we started talking about what possible elements could be added to this bread to make some different and I thought about problem-based learning. What if there was an iron chef for baking and the competition was to successfully incorporate a mystery ingredient into the recipe. I can see this kind of thing working inside the classroom with the goal of helping the students develop critical thinking strategies to solve problems. I really enjoyed learning about problem-based learning and hope to use this method as a teacher. I am always excited to watch the problem solving process and I think it can provide opportunities for authentic assessment, as students are required to work together to find a solution. People gravitate to what they know and feel comfortable with when working in groups. If the teacher can create an environment and opportunity for students to put their individual understanding and skill together they will have a greater overall mind power which is something I think is really exciting. Next time I make this bread I think I will add a variety of cheese, garlic, rosemary, and if I am feeling daring some sun dried tomatoes and spinach. It may result in a huge lump of goo but on the other hand…it might just work.

No comments:

Post a Comment