Recipes to Make in Quarantine

Chloe Waldt, Features/Entertainment Editor

Being stuck inside for so long can get kind of boring. Recently, a lot of people have been getting back into baking/cooking so I decided to share 3 easy recipes for people to try at home.

The first recipe I thought to share is a cake recipe that I always use when baking. It’s simple and easy to modify to make any kind of cake you like. It is also easily doubled or even tripled to make more cake.


  • 1 stick softened butter or soy margarine
  • 1 cup sugar
  • 2 eggs
  • 2 cups of flour
  • 1 cup milk
  • ½ tsp vanilla extract
  • ¼ tsp salt
  • ½ tsp baking powder
  • ½ tsp baking soda
  • Optional additions: cocoa powder, chocolate chips, sprinkles, other flavorings

Materials: 2 large bowls, hand mixer or normal stand mixer or whisk, spatula, measuring cups, and spoons, cake pan(s), parchment paper


  1. Preheat the oven to 350° and prep your chosen cake pan(s) with parchment paper. Cut the parchment paper to the size of the bottom of your cake pan and coat the sides with butter or cooking spray so it doesn’t stick. 
  2. In one bowl, mix together the flour, salt, baking powder and baking soda. If you’re making a chocolate cake, also mix in the cocoa powder. A good start would be 2 tablespoons but you can add more or less depending on how dark you want the cake to be.
  3. In the other bowl, cream the butter and sugar. Don’t over mix or it might start to become weird buttercream. Next add the eggs and mix slowly until incorporated. Then add the vanilla extract and the milk. If you added cocoa powder, you might need to add a little bit more milk so that the mixture isn’t too thick. Add any other flavoring extracts you might want, no more than ½ tsp of them.
  4. Pour the batter into your cake pan(s) until it’s just under half full and put it in the oven. Set the timer for 25-30 minutes. It may take more or less time depending on the oven. Convection ovens cook things faster. To test if the cake is done, see if the edges are moving away from the pan and stick a knife or toothpick into the center. If it comes out clean, the cake is done.
  5. Once you take it out of the over, let it cool in the pan for 10 minutes that take it out. Remember to let the cake cool fully before decorating it or the icing will melt off. 


The second recipe is a simple waffle recipe that, like the cake one, can be easily adjusted. I’m going to share a basic waffle recipe that only takes about 30 minutes to make.


  • 1 ¾ cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tbsp sugar
  • ½ tsp salt
  • 3 large eggs, well beaten
  • 4 to 16 tbsp (½ to 2 sticks) unsalted butter, melted
  • 1 ½ cups milk
  • Optional additions: chocolate chips, blueberries, raspberries, cooked bacon etc.

Materials: 2 large bowls, large whisk, waffle iron(s), large spoon or ladle, measuring spoons and cups


  1. In one bowl mix together the dry ingredients (flour, baking powder, sugar and salt) and set aside.
  2. In the other bowl, beat together the milk and the eggs. Add the melted butter in slowly while slowly stirring. If the mixture isn’t stirred while the butter is added, the butter could slightly cook the eggs and then there would be chunks in your waffles
  3. Next slowly pour the dry ingredients into the wet ingredients and mix together until the batter is smooth. 
  4. Heat up the waffle irons. I liked crispy waffles so I put mine on the highest setting but you can put it on whatever setting you want.
  5. Once the waffles are done, serve with syrup or any toppings you like and enjoy.


The third recipe is one for a delicious banana bread that can be eaten for breakfast or desert. It’s very good on its own or drizzled with honey or jam.


  • ½ cup firmly packed brown sugar
  • ¼ granulated sugar
  • ½ cup (1 stick) unsalted butter or margarine
  • 1 cup mashed ripe banana
  • 2 eggs, beaten
  • 2 cups flour
  • 1 ½ tsp baking powder
  • ¼ tsp baking soda
  • ¾ tsp salt
  • ½ tsp vanilla extract
  • ¼ cup milk or water

Materials: Large, medium and small bowls mixer or whisk or spoon, measuring cups and spoons, 9-inch loaf pan, parchment paper


  1. Preheat the oven to 350°. In a large bowl, lightly cream the sugars and butter. Add the banana and beat in the eggs one at a time.
  2. In a medium bowl stir together the flour, baking powder, baking soda and salt. In a small bowl combine the vanilla and milk.
  3. Add the milk mixture to the butter mixture alternately with the flour mixture until thoroughly mixed. 
  4. Grease a 9-inch loaf pan then line them with parchment paper and grease and flour-dust the bottom.
  5. Pour the batter into the pans and put into the oven. Bake for 45 to 60 minutes or until browned and the center feels firm when gently pressed. When done, let the bread cool in the pans for up to 10 minutes then transfer to a baking rack