Ms. Brittany Mansfield is the May 2017 Silver Apple Award recipient. She teaches Honors Algebra I and Honors Algebra II at Millennium High School in Goodyear, Arizona.
Mansfield was presented a $500 check, a gift bag and class curriculum by Arizona Milk Producers and the Dairy Council of Arizona, a proud sponsor of the Silver Apple Awards.
Click here to watch the video on Azfamily.com.
- 1 cup nonfat Greek yogurt
- 1 clove garlic, minced
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons finely chopped fresh tarragon or 1 tablespoon dried
- 1 pound beef (like New York strip or tbone), trimmed
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Creamy Blue Cheese-Tarragon Dressing
- 2 ounces blue cheese
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red-wine vinegar
- 1 tablespoon finely chopped fresh tarragon or 1 teaspoon dried
- 1 tablespoon honey
- 1-2 tablespoons nonfat Greek yogurt
- 1/8 teaspoon salt
- Freshly ground pepper to taste
- 1 head butterhead lettuce, torn into bite-size pieces
- 1/2 head radicchio, cored and very thinly sliced
- 1 cup baby arugula or mixed baby greens
- 1/2 cups walnuts, toasted and chopped
- Preheat oven to 350 degrees.
- To prepare beef: Combine yogurt, garlic, oil and tarragon in a large bowl. Season beef with salt and pepper and add to the bowl; turn to coat. Place the beef in a baking dish and cover completely with the yogurt mixture.
- Bake until the beef is cooked through. Transfer to a clean cutting board. Thinly slice the beef when cool enough to handle.
- To prepare dressing: Mash blue cheese, oil, vinegar, tarragon and honey together in a medium bowl with a fork until well combined. For a creamier dressing, add yogurt 1 tablespoon at a time, if desired. Season with salt and pepper.
- To assemble salad: Gently toss lettuce, radicchio and arugula (or mixed greens) in a large bowl. Divide the greens among 4 plates, top with equal portions of the beef, spoon 2 tablespoons of the dressing over each salad and sprinkle with walnuts.
This cinnamon-and-ginger-spiced coffee cake can be made with a variety of apples. Tart Granny Smiths hold their shape well when baked or cooked. A sweeter apple, such as a Honeycrisp, Fuji or Gala works beautifully too – or use a mix.
- 1/4 cup firmly packed dark brown sugar
- 4 tablespoons unsalted butter, melted
- 1/3 cup all-purpose flour
- 1/3 cup pecan pieces, toasted
- Softened butter, for the baking pan
- 3 cups all-purpose flour
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/3 cups granulated sugar
- 2 large eggs
- 1 cup milk
- 1/2 teaspoon vanilla extract
- 3 apples, peeled, cored, and cut into 1/2-inch pieces
- For the streusel, combine the brown sugar butter, flour and pecans in a small bowl; set aside.
- Preheat the oven to 350 degrees. For the cake, butter the bottom and sides of a 9×13-inch baking pan. Whisk the flour, ginger, cinnamon, baking powder, and salt in a medium mixing bowl.
- Combine the butter and sugar in a large mixing bowl. Beat with an electric mixer on medium-high speed until light and fluffy, scraping down the sides of the bowl as necessary. Add the eggs, one at a time, beating well after each addition.
- Stir together the milk and vanilla in a small bowl. Alternatively add the milk mixture and the flour mixture to the butter mixture in three additions, mixing well after each addition. Stir in the apples.
- Spread half the batter in the prepared pan. Sprinkle half the streusel over the batter. Spread the remaining batter over the streusel. Sprinkle the remaining streusel over the top.
- Bake for 30 minutes or until a cake tester or skewer inserted in the middle comes out clean. Cool on a wire rack for 30 minutes before cutting. To store, cool the cake completely. Cover with aluminum foil and store at room temperature up to 2 days.
Red and green peppers make this easy egg bake from the Holter family of Pomeroy, Ohio, perfect for a holiday brunch. The Holters operate a multi-generational dairy farm that began in 1946 with fifteen cows and ninety acres and has grown to 200 cows and 525 acres. Kelsey Holter – granddaughter of farm founder Roy Holter – says that dairy farming “becomes your life. It’s what you believe in and it’s your passion.”
- 6 large eggs, beaten
- 3 cups milk
- 2 cups shredded Cheddar, Colby, or Monterey Jack cheese (8-ounce package)
- 1 teaspoon ground mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 6 cups cubed country-style sourdough or whole-wheat bread
- 1 13-ounce package turkey kielbasa, cut into 1/4-inch pieces
- 1 1/2 cups chopped yellow onions (2 small)
- 1 cup chopped green bell pepper (1 medium)
- 1/4 cup chopped fresh basil
- Softened butter, for the baking dish
- Whisk the eggs, milk, cheese, mustard, salt, and black pepper in a large bowl. Add the bread, kielbasa, onions, and bell peppers. Stir well until the egg mixture is completely absorbed. Cover the bowl and refrigerate for at least 12 hours.
- Preheat the oven to 350 degrees. Stir the basil into the egg mixture. Butter a 9×13-inch baking dish. Pour the egg mixture into the prepared dish and bake for 1 hour or until the eggs are set. Let stand for 5 to 10 minutes before serving.
Each bite of the custardy French toast is complemented by juicy, sweet-tart berries. A drizzle of sauce made with yogurt, berries, and sweetened condensed milk is a tasty alternative to syrup.
- 2 cups mixed fresh berries, such as blueberries, sliced strawberries, raspberries, or blackberries
- 2 tablespoons powdered sugar
- 1/3 cup sweetened condensed milk
- 1 (6-ounce) container vanilla yogurt
- 1 (10-ounce) loaf French bread
- 1 large egg
- 1 large egg white
- 1/3 cup milk
- 1 teaspoon granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 2 tablespoons unsalted butter
- Mixed fresh berries, for serving
- Combine the 2 cups berries and the powdered sugar in a medium bowl and stir gently to combine. For the sauce, combine 1/2 cup of the sweetened berries, the sweetened condensed milk, and the yogurt in a blender. Blend until smooth; set aside.
- Preheat the oven to 225 degrees. Cut the bread into eight 1 1/2-inch slices. Cut into each piece almost all the way through to create a pocket. Stuff each pocket with 3 tablespoons of the remaining sweetened berries then press lightly to close; set aside.
- Whisk the egg, egg white, milk, granulated sugar, vanilla, and cinnamon in a medium bowl. Melt 1 tablespoon of the butter in a large skillet over medium heat. Dip the stuffed bread slices in the egg mixture to coat. Cook in the skillet until lightly browned on both sides, about 2 minutes, turning once. Add more butter to the pan as needed. Place the cooked bread slices on a large platter and keep warm in the oven while you cook the remaining slices.
- Place two stuffed slices on each of four serving plates. Top with mixed berries and serve with the yogurt-berry sauce and fresh berries.