1 can crushed pineapple
6 mushed up bananas
can of whole cranberries
tub of whipped cream (2 cups)
2 cups marshmellows
drain pineapple, mash bananas, combined all ingredients ina casorrole dish, freeze and enjoy
(stole from levi at the riv)
Wednesday, September 9, 2009
Tuesday, April 7, 2009
candy
Calibrate your thermometer!!!
At sea level, water boils at 212º. Recipes are written for sea level. To check the accuracy of your thermometer and to adjust for differences in elevation, follow these steps:
1. Pour a couple of inches of water in small pan.
2. Clip candy thermometer to side of pan.
3. Bring water to boil. Boil 5 minutes.
4. Checking at eye level, note the temperature of the boiling water.
5. Adjust the temperatures in your recipe accordingly.
6. Discard water and dry pan and thermometer.
For example: If your recipe tells you to cook a syrup to 242º, but your water boiled at 203º, subtract 9º from the final temperature on your recipe. You will boil your syrup to only 233º.
NOTE: Watch all candies carefully, especially the last 10º of cooking, as temperatures can spike quickly.
FOR RECIPES USING A THERMOMETER: Use both the thermometer AND the cold water test.
3 ¾ cups powdered sugar = 1 pound
2 ¼ cups brown sugar = 1 pound
Old Fashioned Taffy
1 1/4 cups granulated sugar
3/4 cups corn syrup
1/2 cup cold water
2 Tbsp. butter
3 Tbsp. vinegar
1/2 teaspoon vanilla extract
1 drop red food coloring concentrate
1. In a 4-quart saucepan, combine sugar, corn syrup, water, butter and vinegar.
2. Stir and cook on high heat until the mixture boils rapidly. Wipe down the sides of the pan, the thermometer, and wash your candy paddle. Turn down your stove temperature to medium/high.
3. Stop stirring and let boil to 252° F, or until a bit tested in cold water forms a fairly hard ball.
4. Remove from heat and add flavoring and coloring.
5. Without scraping the saucepan, carefully pour hot syrup onto buttered marble slab.
6. Fold cooled edges to center with dinner knives on the cutting board until mixture is cool and thick enough to pull by hand. Butter hands and pull by hand until taffy lightens in color becomes difficult to pull.
7. Form into a rope and, using greased kitchen shears, cut into 1-inch lengths. Spread out on marble slab so pieces don’t touch each other. Allow to cool a bit before wrapping.
Sugared Walnuts
3 cups walnut halves
1 cup sugar
½ cup water
1 teaspoon cinnamon
1 teaspoon salt
1 ½ teaspoon vanilla
1. Heat oven to 350º. Place nuts on baking sheet and bake nuts in oven for 10 minutes, stirring often. Remove from oven and let cool.
2. Meanwhile, cook sugar, water, cinnamon and salt in 2 quart saucepan over medium heat to 236º without stirring.
3. Remove from heat and add vanilla and nuts. Stir to coat nuts.
4. Turn nuts out onto waxed paper. Separate and let cool.
English Toffee
2 cubes butter
2 Tablespoon water
1 cup sugar
½ bag (12 oz.) milk chocolate chips (1 cup)
1 cup chopped walnuts
1. Put half of the nuts in the bottom of a buttered 9 x 13 metal pan.
2. Measure and set chocolate chips aside (these will be used on top of the toffee – the heat of the candy will melt them when placed on the candy).
3. Put butter, water, and sugar in 4 quart saucepan. Bring the mixture to a boil and immediately wash down the sides of the pan.
4. During cooking, the candy will brown on the bottom of the pan. Cook on medium-high heat, stirring occasionally until candy smokes and becomes the color of a brown paper grocery bag. This takes between 10 and 20 minutes.
5. Pour syrup over the nuts. Do not scrape the pan.
6. Sprinkle the chocolate chips over the top. Spread. Cover this with chopped nuts. 6. Place in refrigerator or freezer to set.
Tips: Stir until caramel color, keep the heat on medium-high, and don’t scrape sides of pan while boiling or pouring into 9x13 pan.
Super-Easy Fudge – Adapted from BCC pg. 189
1 can (14 oz) sweetened condensed milk
1 bag (12 oz) semisweet chocolate chips (2 cups)
1 ½ cups chopped nuts, if desired
1 teaspoon vanilla
1. Place a sheet of waxed paper in bottom of 8-inch square pan, allowing sides to stand up. When your fudge has cooled, this will allow you to easily lift the fudge out of the pan for cutting. Spray with cooking spray.
2. In 2-quart saucepan, heat milk and chocolate chips over low heat stirring constantly, until chocolate is melted and mixture is smooth; remove from heat.
3. Quickly stir in nuts and vanilla. Spread in pan. Refrigerate or freeze about 1 hour 30 minutes or until firm. Lifting with wax paper, remove from pan and cut into 1-inch squares.
Variations (NOT used in lab, but fun at home):
Super Rich Fudge: Add one ounce unsweetened baking chocolate with chocolate chips. Mint Fudge: Use ½ chocolate chips and ½ mint chips
Peanut butter Fudge: Use ½ chocolate chips and ½ peanut butter chips.
Marshmallows
1 cups sugar 1 egg whites, beaten stiff
1 tablespoons corn syrup 1/2 teaspoon vanilla
1/2 cup hot water dash of salt
1/3 cup chopped pecans
1 envelopes unflavored gelatin 3 tablespoons cup coconut
1/4 cup cold water 3 tablespoons decorative sprinkles
1/4 cup powdered sugar
1. Calibrate thermometer. Combine the sugar, corn syrup and hot water in a heavy small saucepan over high heat. Place lid on pan and allow steam to escape for 2 minutes (this will wash the crystals off the sides of the pan). Remove the lid and boil on medium-high heat to soft ball stage, 238°.
2. While the above mixture is cooking do the following: In a large mixing bowl (use your KitchenAid with the wire whip attachment), beat the egg whites until stiff, but not dry, and add the vanilla and salt to them.
3. Transfer the beaten egg whites to another bowl.
4. Combine the unflavored gelatin and the cold water in the large mixing bowl (use the KitchenAid with the wire whip attachment again). Whip until foamy and stiff.
5. As you continue to whip the gelatin mixture, pour the hot syrup slowly (the stream should be no bigger than a wooden match stick) into the gelatin mixture. Do not scrape the pan.
6. Beat on high until the mixture begins to thicken. It will look like whipped cream. While continuing to beat, and before mixture cools too much, add the beaten egg whites to the mixture.
7. Lightly spray a 9 x 9 cake pan with cooking oil spray. Pour the candy into the pan.
8. Place in refrigerator or freezer to set quickly.
9. Prepare a 2 cup measuring cup with boiling water.
10. When the marshmallows are thoroughly set, dust with powdered sugar and cut with scissors into 1 inch squares.
11. Roll the marshmallows in nuts, coconut, decorative sprinkles, or powdered sugar.
Rolo Turtles
25 rolo candies
25 small pretzel
25 pecan halves
Arrange the pretzels on a cookie sheet. Place a rolo on the top of each pretzel. Place in the oven at 250 degrees until the rolo starts to melts, about 5 minutes. Remove from the oven and top with a pecan half.
Divinity
4 cups granulated sugar
1 cup light (not dark) corn syrup
3/4 cup water
1/4 tsp salt
3 egg whites (room temperature)
1 cup walnuts, chopped
1 tsp vanilla
1. Calibrate thermometer. Combine sugar, corn syrup, water, and salt in 4 quart saucepan. Stir and cook on high until sugar is dissolved. Wash down the sides of the pan. Turn the heat down to medium/high and cook to 265°.
2. While the sugar mixture is cooking, beat egg whites in a large KitchenAid mixer with wire attachment until stiff, but not dry.
3. When the syrup mixture reaches 265°, remove from heat and pour in a fine stream (no bigger than a wooden match stick), beating constantly, into stiffly beaten egg whites. Do not scrape the pan.
4. Continue beating until mixture holds its shape and looses its gloss. Watch carefully; stop beating the instant it begins to lose its gloss!
5. Gently stir in the vanilla. Scoop out half the batch to serve without nuts. Add the nuts to the remaining divinity and scoop onto waxes paper. Have three people ready with two spoons each. Immediately drop by teaspoons onto waxed paper. Do not allow the candy to set before it gets dropped onto waxed paper.
Peppermint Bark – Adapted from BCC pg. 194
1 package (16 oz) vanilla-flavored candy coating (almond bark), broken into pieces
24 hard peppermint candies
1. Place peppermint candies in heavy plastic bag; crush with rolling pin or bottom of small heavy saucepan.
2. Pour crushed candies into wire strainer. Shake strainer over melted coating until all of the tiniest candy pieces fall into the coating; reserve the larger candy pieces to top candy.
3. Cover cookie sheet with waxed paper.
4. In 8-cup microwaveable dish, place candy coating.
5. Microwave uncovered on high about 1½ minutes, stirring every 30 seconds. Until almost melted. Stir until smooth.
6. Stir coating and peppermint to mix evenly.
7. On wax paper-covered cookie sheet, thinly spread coating mixture. Sprinkle with remaining candy pieces. Let stand about 1 hour or until cool and hardened. Break into pieces.
Peanut Brittle – Adapted from BCC pg. 191
1 ½ teaspoons baking soda
1 teaspoon water
1 teaspoon vanilla
1 ½ cups sugar
1 cup water
1 cup light corn syrup
3 tablespoons butter or margarine
3 cups unsalted raw Spanish peanuts
1. Calibrate thermometer. Heat oven to 200 degrees F.
2. Grease two 15 ½ x 12-inch jelly roll pans with butter; keep in oven. (Keeping the pans warm allows the candy to be spread 1/2 inch thick without it setting up).
3. Grease long metal spatula with butter; set aside.
4. In small bowl, mix baking soda, 1 teaspoon water and vanilla; set aside.
5. In 4-quart saucepan, mix sugar, 1 cup water and the corn syrup.
6. Cook over high heat, stirring constantly until mixture boils. Wash down sides of the pan and wash your stirring spoon. Turn the heat down to medium/high. Cook, stirring occasionally, to 240 degrees F. on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flatten when removed from water.
7. Stir in butter and peanuts. ***THIS IS MOST TYPICALLY WHERE YOU WILL BURN THE RECIPE. BE CAREFUL!!!*** Cook over medium heat, stirring constantly, to 300 degrees F or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.)
8. Immediately remove from heat. NOTE: As this syrup is extremely hot and continues to cook itself, you may wish to remove your brittle 5º sooner than the recipe indicates and watch the thermometer to get to right temperature off of heat. Quickly stir in baking soda mixture until light and foamy.
9. Pour half of the candy mixture onto each cookie sheet and quickly spread about 1/2 inch thick with buttered spatula. Do not scrape the pan. Cool completely, at least 1 hour. For lab, you may place in freezer for quick cooling. Break into pieces. Store in an airtight container for up to 2 weeks.
Buckeye Candy
Candy:
1 stick softened butter
1 3/4 c. (1 18 oz. jar) creamy peanut butter
1 tsp. vanilla
3-3 ¾ cup confectioners' sugar
Chocolate Coating:
1 (12 oz.) pkg. semi-sweet chocolate chips (2 cups)
1 tbsp. vegetable shortening
Candy:
1. Cream butter, peanut butter, and vanilla together, adding confectioners' sugar gradually until proper consistency is reached. It should be stiff enough to form into a ball and keep its shape, but not dry and crumbly.
2. Roll candy into 3/4-inch balls and place on wax paper-lined cookie sheet. ..
Coating:
3. In your smallest saucepan, melt chips and shortening together over low heat.
4. Keep chocolate mixture over low heat while you dip each candy.
5. Using a toothpick, dip each ball, covering all but the tip of the candy ball or using a zip-lock bag with the corner barely cut away (1/16 inch), pipe the chocolate over the balls.
6. Place candy on sheet to cool in freezer or refrigerator.
Crunchy Peanut Clusters – Adapted from BCC pg. 193
1 package (24 oz) vanilla-flavored candy coating (Almond bark)
¾ cup creamy peanut butter
4 cups Cheerios cereal
2 cups miniature marshmallows
2 cups dry-roasted peanuts
1. In 4-quart sauce pan, melt candy coating over medium-low heat, stirring frequently.
2. Stir in peanut butter until mixture is smooth. Take off heat.
3. Add remaining ingredients; stirring until completely coated.
4. On waxed paper or cookie sheet, drop mixture by heaping teaspoons.
5. Let stand about 1 hour or until firm. Store tightly covered.
Easy Caramel Popcorn Balls
2 ¼ cups brown sugar
1 cube butter
1 cup light corn syrup
1 can sweetened condensed milk
4 batches (1/3 cup each) of unpopped popcorn
1. Pour 1/3 cup of popcorn into popcorn popper. Turn on and pop the popcorn. Repeat 3 times, until you’ve popped 4 batches of 1/3 cup of popcorn. Put popped popcorn in multiple bowls. Don’t overfill bowls, or you won’t be able to stir hot caramel sauce into popcorn.
2. Calibrate thermometer. In a 4-quart saucepan, boil the brown sugar, butter, and corn syrup on medium-high heat. When the mixture boils, wash down the sides of the pan and the thermometer. Wash your spoon.
3. Add the sweetened condensed milk and cook, stirring constantly to the soft ball stage (235º).
4. Pour over the popped popcorn. Do not scrape the pan. Stir well. Form into popcorn balls and wrap individually in plastic wrap.
Microwave Lollipops
1 C. sugar
1/2 C. light corn syrup
desired flavoring and coloring
1. Insert sticks in molds, and place on greased marble slab or foil-lined cookie sheet.
2. Stir ingredients together in a clear 8 C. glass, microwave safe, mixing bowl.
2. Cover with plastic wrap. Microwave on high for 3 minutes.
3. Being careful of the hot steam, carefully remove plastic wrap and stir.
4. Cover with new plastic wrap and microwave 3 more minutes. Watch carefully and remove from the oven before the 3 minutes if the syrup becomes darker than a medium yellow color.
5. Remove plastic wrap. Stir in food coloring and flavoring. Do not measure in advance.
(1/8 tsp. oils, 1/2 tsp. extracts)
6. Pour candy into molds until the molds are halfway full. “Free form” any candy that is left over. (If necessary, roll each stick to coat the back with candy.)
7. Repeat all of these steps and make another batch, using different flavor and color. DO NOT save time and double the recipe. Remember your readings about doubling candy recipes? It’s not a good idea. Just make two separate batches.
At sea level, water boils at 212º. Recipes are written for sea level. To check the accuracy of your thermometer and to adjust for differences in elevation, follow these steps:
1. Pour a couple of inches of water in small pan.
2. Clip candy thermometer to side of pan.
3. Bring water to boil. Boil 5 minutes.
4. Checking at eye level, note the temperature of the boiling water.
5. Adjust the temperatures in your recipe accordingly.
6. Discard water and dry pan and thermometer.
For example: If your recipe tells you to cook a syrup to 242º, but your water boiled at 203º, subtract 9º from the final temperature on your recipe. You will boil your syrup to only 233º.
NOTE: Watch all candies carefully, especially the last 10º of cooking, as temperatures can spike quickly.
FOR RECIPES USING A THERMOMETER: Use both the thermometer AND the cold water test.
3 ¾ cups powdered sugar = 1 pound
2 ¼ cups brown sugar = 1 pound
Old Fashioned Taffy
1 1/4 cups granulated sugar
3/4 cups corn syrup
1/2 cup cold water
2 Tbsp. butter
3 Tbsp. vinegar
1/2 teaspoon vanilla extract
1 drop red food coloring concentrate
1. In a 4-quart saucepan, combine sugar, corn syrup, water, butter and vinegar.
2. Stir and cook on high heat until the mixture boils rapidly. Wipe down the sides of the pan, the thermometer, and wash your candy paddle. Turn down your stove temperature to medium/high.
3. Stop stirring and let boil to 252° F, or until a bit tested in cold water forms a fairly hard ball.
4. Remove from heat and add flavoring and coloring.
5. Without scraping the saucepan, carefully pour hot syrup onto buttered marble slab.
6. Fold cooled edges to center with dinner knives on the cutting board until mixture is cool and thick enough to pull by hand. Butter hands and pull by hand until taffy lightens in color becomes difficult to pull.
7. Form into a rope and, using greased kitchen shears, cut into 1-inch lengths. Spread out on marble slab so pieces don’t touch each other. Allow to cool a bit before wrapping.
Sugared Walnuts
3 cups walnut halves
1 cup sugar
½ cup water
1 teaspoon cinnamon
1 teaspoon salt
1 ½ teaspoon vanilla
1. Heat oven to 350º. Place nuts on baking sheet and bake nuts in oven for 10 minutes, stirring often. Remove from oven and let cool.
2. Meanwhile, cook sugar, water, cinnamon and salt in 2 quart saucepan over medium heat to 236º without stirring.
3. Remove from heat and add vanilla and nuts. Stir to coat nuts.
4. Turn nuts out onto waxed paper. Separate and let cool.
English Toffee
2 cubes butter
2 Tablespoon water
1 cup sugar
½ bag (12 oz.) milk chocolate chips (1 cup)
1 cup chopped walnuts
1. Put half of the nuts in the bottom of a buttered 9 x 13 metal pan.
2. Measure and set chocolate chips aside (these will be used on top of the toffee – the heat of the candy will melt them when placed on the candy).
3. Put butter, water, and sugar in 4 quart saucepan. Bring the mixture to a boil and immediately wash down the sides of the pan.
4. During cooking, the candy will brown on the bottom of the pan. Cook on medium-high heat, stirring occasionally until candy smokes and becomes the color of a brown paper grocery bag. This takes between 10 and 20 minutes.
5. Pour syrup over the nuts. Do not scrape the pan.
6. Sprinkle the chocolate chips over the top. Spread. Cover this with chopped nuts. 6. Place in refrigerator or freezer to set.
Tips: Stir until caramel color, keep the heat on medium-high, and don’t scrape sides of pan while boiling or pouring into 9x13 pan.
Super-Easy Fudge – Adapted from BCC pg. 189
1 can (14 oz) sweetened condensed milk
1 bag (12 oz) semisweet chocolate chips (2 cups)
1 ½ cups chopped nuts, if desired
1 teaspoon vanilla
1. Place a sheet of waxed paper in bottom of 8-inch square pan, allowing sides to stand up. When your fudge has cooled, this will allow you to easily lift the fudge out of the pan for cutting. Spray with cooking spray.
2. In 2-quart saucepan, heat milk and chocolate chips over low heat stirring constantly, until chocolate is melted and mixture is smooth; remove from heat.
3. Quickly stir in nuts and vanilla. Spread in pan. Refrigerate or freeze about 1 hour 30 minutes or until firm. Lifting with wax paper, remove from pan and cut into 1-inch squares.
Variations (NOT used in lab, but fun at home):
Super Rich Fudge: Add one ounce unsweetened baking chocolate with chocolate chips. Mint Fudge: Use ½ chocolate chips and ½ mint chips
Peanut butter Fudge: Use ½ chocolate chips and ½ peanut butter chips.
Marshmallows
1 cups sugar 1 egg whites, beaten stiff
1 tablespoons corn syrup 1/2 teaspoon vanilla
1/2 cup hot water dash of salt
1/3 cup chopped pecans
1 envelopes unflavored gelatin 3 tablespoons cup coconut
1/4 cup cold water 3 tablespoons decorative sprinkles
1/4 cup powdered sugar
1. Calibrate thermometer. Combine the sugar, corn syrup and hot water in a heavy small saucepan over high heat. Place lid on pan and allow steam to escape for 2 minutes (this will wash the crystals off the sides of the pan). Remove the lid and boil on medium-high heat to soft ball stage, 238°.
2. While the above mixture is cooking do the following: In a large mixing bowl (use your KitchenAid with the wire whip attachment), beat the egg whites until stiff, but not dry, and add the vanilla and salt to them.
3. Transfer the beaten egg whites to another bowl.
4. Combine the unflavored gelatin and the cold water in the large mixing bowl (use the KitchenAid with the wire whip attachment again). Whip until foamy and stiff.
5. As you continue to whip the gelatin mixture, pour the hot syrup slowly (the stream should be no bigger than a wooden match stick) into the gelatin mixture. Do not scrape the pan.
6. Beat on high until the mixture begins to thicken. It will look like whipped cream. While continuing to beat, and before mixture cools too much, add the beaten egg whites to the mixture.
7. Lightly spray a 9 x 9 cake pan with cooking oil spray. Pour the candy into the pan.
8. Place in refrigerator or freezer to set quickly.
9. Prepare a 2 cup measuring cup with boiling water.
10. When the marshmallows are thoroughly set, dust with powdered sugar and cut with scissors into 1 inch squares.
11. Roll the marshmallows in nuts, coconut, decorative sprinkles, or powdered sugar.
Rolo Turtles
25 rolo candies
25 small pretzel
25 pecan halves
Arrange the pretzels on a cookie sheet. Place a rolo on the top of each pretzel. Place in the oven at 250 degrees until the rolo starts to melts, about 5 minutes. Remove from the oven and top with a pecan half.
Divinity
4 cups granulated sugar
1 cup light (not dark) corn syrup
3/4 cup water
1/4 tsp salt
3 egg whites (room temperature)
1 cup walnuts, chopped
1 tsp vanilla
1. Calibrate thermometer. Combine sugar, corn syrup, water, and salt in 4 quart saucepan. Stir and cook on high until sugar is dissolved. Wash down the sides of the pan. Turn the heat down to medium/high and cook to 265°.
2. While the sugar mixture is cooking, beat egg whites in a large KitchenAid mixer with wire attachment until stiff, but not dry.
3. When the syrup mixture reaches 265°, remove from heat and pour in a fine stream (no bigger than a wooden match stick), beating constantly, into stiffly beaten egg whites. Do not scrape the pan.
4. Continue beating until mixture holds its shape and looses its gloss. Watch carefully; stop beating the instant it begins to lose its gloss!
5. Gently stir in the vanilla. Scoop out half the batch to serve without nuts. Add the nuts to the remaining divinity and scoop onto waxes paper. Have three people ready with two spoons each. Immediately drop by teaspoons onto waxed paper. Do not allow the candy to set before it gets dropped onto waxed paper.
Peppermint Bark – Adapted from BCC pg. 194
1 package (16 oz) vanilla-flavored candy coating (almond bark), broken into pieces
24 hard peppermint candies
1. Place peppermint candies in heavy plastic bag; crush with rolling pin or bottom of small heavy saucepan.
2. Pour crushed candies into wire strainer. Shake strainer over melted coating until all of the tiniest candy pieces fall into the coating; reserve the larger candy pieces to top candy.
3. Cover cookie sheet with waxed paper.
4. In 8-cup microwaveable dish, place candy coating.
5. Microwave uncovered on high about 1½ minutes, stirring every 30 seconds. Until almost melted. Stir until smooth.
6. Stir coating and peppermint to mix evenly.
7. On wax paper-covered cookie sheet, thinly spread coating mixture. Sprinkle with remaining candy pieces. Let stand about 1 hour or until cool and hardened. Break into pieces.
Peanut Brittle – Adapted from BCC pg. 191
1 ½ teaspoons baking soda
1 teaspoon water
1 teaspoon vanilla
1 ½ cups sugar
1 cup water
1 cup light corn syrup
3 tablespoons butter or margarine
3 cups unsalted raw Spanish peanuts
1. Calibrate thermometer. Heat oven to 200 degrees F.
2. Grease two 15 ½ x 12-inch jelly roll pans with butter; keep in oven. (Keeping the pans warm allows the candy to be spread 1/2 inch thick without it setting up).
3. Grease long metal spatula with butter; set aside.
4. In small bowl, mix baking soda, 1 teaspoon water and vanilla; set aside.
5. In 4-quart saucepan, mix sugar, 1 cup water and the corn syrup.
6. Cook over high heat, stirring constantly until mixture boils. Wash down sides of the pan and wash your stirring spoon. Turn the heat down to medium/high. Cook, stirring occasionally, to 240 degrees F. on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flatten when removed from water.
7. Stir in butter and peanuts. ***THIS IS MOST TYPICALLY WHERE YOU WILL BURN THE RECIPE. BE CAREFUL!!!*** Cook over medium heat, stirring constantly, to 300 degrees F or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.)
8. Immediately remove from heat. NOTE: As this syrup is extremely hot and continues to cook itself, you may wish to remove your brittle 5º sooner than the recipe indicates and watch the thermometer to get to right temperature off of heat. Quickly stir in baking soda mixture until light and foamy.
9. Pour half of the candy mixture onto each cookie sheet and quickly spread about 1/2 inch thick with buttered spatula. Do not scrape the pan. Cool completely, at least 1 hour. For lab, you may place in freezer for quick cooling. Break into pieces. Store in an airtight container for up to 2 weeks.
Buckeye Candy
Candy:
1 stick softened butter
1 3/4 c. (1 18 oz. jar) creamy peanut butter
1 tsp. vanilla
3-3 ¾ cup confectioners' sugar
Chocolate Coating:
1 (12 oz.) pkg. semi-sweet chocolate chips (2 cups)
1 tbsp. vegetable shortening
Candy:
1. Cream butter, peanut butter, and vanilla together, adding confectioners' sugar gradually until proper consistency is reached. It should be stiff enough to form into a ball and keep its shape, but not dry and crumbly.
2. Roll candy into 3/4-inch balls and place on wax paper-lined cookie sheet. ..
Coating:
3. In your smallest saucepan, melt chips and shortening together over low heat.
4. Keep chocolate mixture over low heat while you dip each candy.
5. Using a toothpick, dip each ball, covering all but the tip of the candy ball or using a zip-lock bag with the corner barely cut away (1/16 inch), pipe the chocolate over the balls.
6. Place candy on sheet to cool in freezer or refrigerator.
Crunchy Peanut Clusters – Adapted from BCC pg. 193
1 package (24 oz) vanilla-flavored candy coating (Almond bark)
¾ cup creamy peanut butter
4 cups Cheerios cereal
2 cups miniature marshmallows
2 cups dry-roasted peanuts
1. In 4-quart sauce pan, melt candy coating over medium-low heat, stirring frequently.
2. Stir in peanut butter until mixture is smooth. Take off heat.
3. Add remaining ingredients; stirring until completely coated.
4. On waxed paper or cookie sheet, drop mixture by heaping teaspoons.
5. Let stand about 1 hour or until firm. Store tightly covered.
Easy Caramel Popcorn Balls
2 ¼ cups brown sugar
1 cube butter
1 cup light corn syrup
1 can sweetened condensed milk
4 batches (1/3 cup each) of unpopped popcorn
1. Pour 1/3 cup of popcorn into popcorn popper. Turn on and pop the popcorn. Repeat 3 times, until you’ve popped 4 batches of 1/3 cup of popcorn. Put popped popcorn in multiple bowls. Don’t overfill bowls, or you won’t be able to stir hot caramel sauce into popcorn.
2. Calibrate thermometer. In a 4-quart saucepan, boil the brown sugar, butter, and corn syrup on medium-high heat. When the mixture boils, wash down the sides of the pan and the thermometer. Wash your spoon.
3. Add the sweetened condensed milk and cook, stirring constantly to the soft ball stage (235º).
4. Pour over the popped popcorn. Do not scrape the pan. Stir well. Form into popcorn balls and wrap individually in plastic wrap.
Microwave Lollipops
1 C. sugar
1/2 C. light corn syrup
desired flavoring and coloring
1. Insert sticks in molds, and place on greased marble slab or foil-lined cookie sheet.
2. Stir ingredients together in a clear 8 C. glass, microwave safe, mixing bowl.
2. Cover with plastic wrap. Microwave on high for 3 minutes.
3. Being careful of the hot steam, carefully remove plastic wrap and stir.
4. Cover with new plastic wrap and microwave 3 more minutes. Watch carefully and remove from the oven before the 3 minutes if the syrup becomes darker than a medium yellow color.
5. Remove plastic wrap. Stir in food coloring and flavoring. Do not measure in advance.
(1/8 tsp. oils, 1/2 tsp. extracts)
6. Pour candy into molds until the molds are halfway full. “Free form” any candy that is left over. (If necessary, roll each stick to coat the back with candy.)
7. Repeat all of these steps and make another batch, using different flavor and color. DO NOT save time and double the recipe. Remember your readings about doubling candy recipes? It’s not a good idea. Just make two separate batches.
apple pie
Apple Pie
Pastry 2 ½ C. flour 3/4 C. shortening
3/4 tsp. salt 8 to 10 Tablespoons (1/2 c. plus 2 T.) ice cold water
1. Combine flour and salt in a mixing bowl.
2. Gently cut in shortening with a pastry blender until pea sized.
3. Sprinkle 6 tablespoons of the cold water over flour mixture, tossing lightly with a fork. Add the remaining water 1 tablespoon at a time, tossing with a fork, and press to the side of the bowl until all is moistened.
4. Divide dough in half, and gently pat into 2 lightly flattened balls. (Don’t over-work your dough at this point. You should just gently gather the dough into two slightly flattened pieces, not two tightly compressed dough balls.)
5. For a 2-crust pie:
Bottom - On a lightly floured surface, roll one ball from center to edges, to form a 12” circle. Fold in half or roll the pastry around the rolling pin. Unfold or unroll it over a 9” pie plate. Ease the pastry into the plate, and, using kitchen shears, trim the dough so that there is a one-inch overhang of pie dough. Fill the crust with the desired filling.
Top - On a lightly floured surface, roll the second ball from center to edges, to form a 12” circle. Place the top crust on the filling, and cut slits or shapes to allow steam to escape. Using kitchen shears, trim the pastry one inch beyond the rim. Fold the top edge over the trimmed bottom edge, and flute the edge to seal.
Bake pie as directed on individual recipes.
6. For a lattice top pie:
Bottom - On a lightly floured surface, roll one ball from center to edges, to form a 12” circle. Fold in half or roll the pastry around the rolling pin. Unfold or unroll it over a 9” pie plate. Ease the pastry into the plate, and, using kitchen shears, trim 1/2” beyond the rim of the pan. Fill the crust with the desired filling. Dot topping with small pieces of margarine.
Top - On a lightly floured surface, roll the second ball from center edges, to form a 12” circle. Using a pizza cutter, cut the pastry in 1/2” strips. Starting at the center of the pie, weave the strips over the filling to make a lattice. Press the ends of the strips into the rim of the bottom crust. Fold the bottom crust over the strips, and flute the edge to seal.
Bake pie as directed on individual recipes.
Filling
6 C. prepared baking apples (peeled, cored, and sliced)
3/4 C. packed brown sugar
2 Tbsp. flour
1/4 tsp. ground nutmeg
½ tsp. cinnamon
1/8 tsp. salt
To use on completed crust 2-3 Tbsp. milk
sugar
1. Preheat oven to 425°.
2. In a mixing bowl, combine brown sugar, flour, nutmeg, cinnamon and salt.
3. Peel, core and thinly slice apples. Add apples to cinnamon mixture and toss to coat.
4. Pour filling into the prepared bottom crust.
5. Place top crust over filling as directed above. Brush the crust with milk, and sprinkle with sugar.
6. Fold a 12” square of aluminum foil into quarters. Cut out the center section, making a 7 ½” circle. Unfold the foil and place the square section over the pie.
Loosely mold the foil over the edges to protect them from burning.
7. Bake for 35 minutes. Remove foil, and bake for 10 to 15 minutes more until the crust is golden and the filling is bubbly.
Freezing Pies
Before freezing a pie or pie shell, make sure you tightly wrap it in plastic wrap or foil. Remove plastic wrap or foil before baking.
u Pie Shells
– Baked stored for 4 months. Heat at 350º for 6 minutes.
– Unbaked stored for 2 months. Bake right out of freezer.
u Fruit pies
– Baked stored for 4 months. Heat at 325º for 45 minutes.
– Unbaked stored for 3 months. Heat at 475º for 15 minutes, then at 375º for 45 minutes.
u Cream, Custard pies & pies with meringue
– Cannot be frozen
u Pumpkin & Pecan
– Bake before freezing. Stored for 4 months. Heat at 325º for 45 minutes.
Pastry 2 ½ C. flour 3/4 C. shortening
3/4 tsp. salt 8 to 10 Tablespoons (1/2 c. plus 2 T.) ice cold water
1. Combine flour and salt in a mixing bowl.
2. Gently cut in shortening with a pastry blender until pea sized.
3. Sprinkle 6 tablespoons of the cold water over flour mixture, tossing lightly with a fork. Add the remaining water 1 tablespoon at a time, tossing with a fork, and press to the side of the bowl until all is moistened.
4. Divide dough in half, and gently pat into 2 lightly flattened balls. (Don’t over-work your dough at this point. You should just gently gather the dough into two slightly flattened pieces, not two tightly compressed dough balls.)
5. For a 2-crust pie:
Bottom - On a lightly floured surface, roll one ball from center to edges, to form a 12” circle. Fold in half or roll the pastry around the rolling pin. Unfold or unroll it over a 9” pie plate. Ease the pastry into the plate, and, using kitchen shears, trim the dough so that there is a one-inch overhang of pie dough. Fill the crust with the desired filling.
Top - On a lightly floured surface, roll the second ball from center to edges, to form a 12” circle. Place the top crust on the filling, and cut slits or shapes to allow steam to escape. Using kitchen shears, trim the pastry one inch beyond the rim. Fold the top edge over the trimmed bottom edge, and flute the edge to seal.
Bake pie as directed on individual recipes.
6. For a lattice top pie:
Bottom - On a lightly floured surface, roll one ball from center to edges, to form a 12” circle. Fold in half or roll the pastry around the rolling pin. Unfold or unroll it over a 9” pie plate. Ease the pastry into the plate, and, using kitchen shears, trim 1/2” beyond the rim of the pan. Fill the crust with the desired filling. Dot topping with small pieces of margarine.
Top - On a lightly floured surface, roll the second ball from center edges, to form a 12” circle. Using a pizza cutter, cut the pastry in 1/2” strips. Starting at the center of the pie, weave the strips over the filling to make a lattice. Press the ends of the strips into the rim of the bottom crust. Fold the bottom crust over the strips, and flute the edge to seal.
Bake pie as directed on individual recipes.
Filling
6 C. prepared baking apples (peeled, cored, and sliced)
3/4 C. packed brown sugar
2 Tbsp. flour
1/4 tsp. ground nutmeg
½ tsp. cinnamon
1/8 tsp. salt
To use on completed crust 2-3 Tbsp. milk
sugar
1. Preheat oven to 425°.
2. In a mixing bowl, combine brown sugar, flour, nutmeg, cinnamon and salt.
3. Peel, core and thinly slice apples. Add apples to cinnamon mixture and toss to coat.
4. Pour filling into the prepared bottom crust.
5. Place top crust over filling as directed above. Brush the crust with milk, and sprinkle with sugar.
6. Fold a 12” square of aluminum foil into quarters. Cut out the center section, making a 7 ½” circle. Unfold the foil and place the square section over the pie.
Loosely mold the foil over the edges to protect them from burning.
7. Bake for 35 minutes. Remove foil, and bake for 10 to 15 minutes more until the crust is golden and the filling is bubbly.
Freezing Pies
Before freezing a pie or pie shell, make sure you tightly wrap it in plastic wrap or foil. Remove plastic wrap or foil before baking.
u Pie Shells
– Baked stored for 4 months. Heat at 350º for 6 minutes.
– Unbaked stored for 2 months. Bake right out of freezer.
u Fruit pies
– Baked stored for 4 months. Heat at 325º for 45 minutes.
– Unbaked stored for 3 months. Heat at 475º for 15 minutes, then at 375º for 45 minutes.
u Cream, Custard pies & pies with meringue
– Cannot be frozen
u Pumpkin & Pecan
– Bake before freezing. Stored for 4 months. Heat at 325º for 45 minutes.
breads
To Make a Proofing Oven (speeds things up):
For BYU classroom lab proofing, if you must “cheat” on one of the rising times because of timing, it is better to cut the first rising time short.
1. Put boiling water in an oven-safe cereal bowl on the floor of the top oven (small oven). You will need the large oven (preheated) for baking.
2. Turn oven to 175º.
3. When oven has heated, TURN OVEN OFF, and put prepared dough (oiled and placed on a greased plate (for our top BYU small oven) in oven.
4. Remove the bowl of water from the oven for baking. NOTE: Once you take the dough out of the proofing oven, it will continue to rise.
***HINTS***
•Use hot tap water at BYU – our water temperature (120˚) will not kill the yeast by the time you combine the other ingredients.
•Warm your flour in the microwave before adding it to the recipe. Zap it for 15 seconds at a time until it is warm to the touch.
•Warm a cold egg in hot tap water before cracking and using in your bread.
•Prepare your top oven as a proofing oven as soon as you come to lab.
•Preheat your bottom oven for baking as soon as you come to lab.
•Make sure that you are using Fast Rise Yeast or Instant Yeast for these recipes.
•Use shortening (not vegetable oil spray) to prepare your pans for baking breads.
ExpressBake Cinnamon Raisin Bread
¾ cup + 2 Tablespoons hot water
1 egg
1 ½ Tablespoons butter or margarine
1 teaspoon salt
2 Tablespoons sugar
1 ½ Tablespoons skim milk powder
3 cups all purpose flour
1 ½ teaspoons ground cinnamon
1/3 cup raisins
4 teaspoons quick rise yeast
1. Carefully measure hot water to make sure it’s between 115 and 125 degrees.
2. Measure and add liquid ingredients to the bread pan.
3. Add remaining ingredients, except yeast, to bread pan. Form a well in flour.
4. Put yeast in well, making sure it doesn’t touch any liquid.
5. Snap bread pan into bread maker. Close lid.
6. Select ExpressBake 58 minute setting and press start button.
Cinnamon Apple Crumble
1 package Rhodes Anytime!™ Cinnamon Rolls, thawed (it is easiest to work with slightly cool rolls)
1 can (21 oz) apple pie filling
Topping:
½ cup sugar
1 cup flour
½ cup butter, softened
1. Remove thawed cinnamon rolls from package and place on a cutting board. Cut into bite-sized pieces.
2. Cut apples in pie filling into smaller pieces.
3. Combine cut up rolls and apple pie filling.
4. Place cut up rolls and pie filling in a greased 9x13 pan.
For topping:
1. Combine sugar and flour.
2. Cut in butter until mixture is crumbly.
3. Sprinkle over rolls and apple pie filling.
4. Bake at 350°F 40-45 minutes.
5. Top with frosting packet from cinnamon rolls, if desired, before serving.
Focaccia Bread (adapted from BCC, pg. 90)
2 ½ to 3 cups bread flour
1 tbsp dried rosemary leaves, crumbled
1 tbsp sugar
1 tsp salt
1 package regular or quick active dry yeast (2 ¼ tsp)
5 tbsp olive oil, divided
1 cup very warm water (120° F to 130° F)
¼ cup grated parmesan cheese
Cornmeal
Preheat large oven to 400 degrees.
1. In KitchenAid bowl and with flat beater, mix 1 cup of the flour, the rosemary, sugar, salt, and yeast. Add 3 tbsp oil and the warm water. Beat with electric mixer on medium speed 3 minutes, scraping bowl frequently. Stir in enough remaining flour until dough is soft and leaves sides of bowl, switching to dough hook near the end.
2. Using dough hook, knead 5 to 8 minutes or until dough is smooth and springy. Grease large plate with shortening. Place dough on plate, turning to grease all sides. Cover plate loosely with plastic wrap and let rise in proofing oven about 20 minutes or until dough has almost doubled in size. Dough is ready if indentations remain when touched.
3. Generously sprinkle a cookie sheet with cornmeal.
4. Gently push fist into dough to deflate. Divide dough in half. Shape each half into a 6- to 8-inch round (about 1” thick) piece on the cookie sheet. Cover loosely with plastic wrap lightly sprayed with cooking spray and let rise in proofing oven about 10 minutes or until dough has doubled in size.
5. Gently make ½-inch deep depressions about 2 inches apart in dough with fingers. This is done to add a decorative surface to the top of your bread. Carefully brush with 2 tbsp oil; sprinkle with cheese. Bake at 400 degrees for 15 to 20 minutes or until golden brown. Serve warm or cool with a bit of olive oil and balsamic vinegar for dipping.
Calzones The dough for this recipe is the one we used for quick breadsticks and pizza crust.
2 ½ cups warm water
2 tablespoon yeast
¼ cup sugar
1 teaspoon salt
6-7 cups bread flour
3 c. part skim Ricotta cheese
3 cups shredded Mozzarella cheese
12 oz. finely chopped cooked ham
1 tablespoon dried oregano leaves
2 green peppers, chopped
1 small onion, chopped
2 tablespoons olive oil
1 jar (28 oz) spaghetti sauce for dipping
1. In your Kitchen Aid bowl, dissolve yeast in warm water.
2. Add sugar, salt and 6 cups flour, using flat beater.
3. Mix to form dough. If more flour is needed, add enough until dough no longer sticks to bowl. Mix about 3 minutes, using dough hook. Let dough rest for 10 minutes on a greased plate, loosely covered with plastic wrap in proofing oven.
4. Meanwhile, mix cheeses, ham and oregano in a bowl.
5. Heat olive oil in skillet over medium heat. Add pepper and onion and sauté until soft and onion becomes translucent.
6. Form dough into 11 balls. Roll each ball into a circle.
7. Place a portion of cheese filling and vegetable mixture in center of circle.
8. Fold circle and seal with water and fork.
9. Place on a baking sheet. Continue to form remaining calzones. Pierce each calzone once on top with a fork for venting.
10. Let rest another 10 minutes in proofing oven.
11. Bake at 375 degrees on convection setting (lower oven) for 20 minutes. On the convection bake setting, you can bake all pans in the same oven at the same time; just place on separate racks.
12. Cut calzones in half for serving, heat spaghetti sauce and serve with warm calzones.
Pretzels
4 teaspoons yeast
1 teaspoon sugar
1 ¼ cups warm water
3 ½-4 ½ cups bread flour
½ cup sugar
1 ½ teaspoons salt
1 tablespoon vegetable oil
4 cups water
½ cup baking soda
kosher salt for sprinkling
1. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand about 10 minutes.
2. In your KitchenAid bowl, combine 3 ½ cups flour, ½ cup sugar and 1 ½ tsp. salt. Make a well in the center; add the oil and yeast mixture. Mix with dough hook. Add more flour if dough is too sticky. Knead 3-4 minutes.
3. Cover dough with plastic wrap, and set in on a greased plate in proofing oven to rise until it has doubled in size, approximately 30 minutes.
4. Gently punch down dough. Before shaping, start preheating the oven to 425 degrees, using convection bake setting.
5. Cut the dough into 12 pieces. Roll each one until it’s about 15-inches long and the thickness of your finger. Twist each into a pretzel.
6. Mix water and baking soda. Bring to a boil.
7. Dip each pretzel in boiling soda water for 5 seconds. Place on greased baking sheet, lightly sprinkle with kosher salt and bake for 8-10 minutes. Cut each pretzel in half before serving. Serve with mustard.
Quick Cinnamon Rolls (Adapted from the Friend Magazine of the Church of Jesus Christ of Latter-day Saints)
1/3 cup sugar
3 tablespoons yeast
½ cup oil
1 ¼ cup warm water
2 beaten eggs
1 ½ teaspoon salt
4 ¾ - 5 ¼ cups bread flour
¼ cup melted butter or margarine
1 ½ teaspoon cinnamon
½ cup sugar
½ cup walnuts, optional
¾ cup raisins, optional
1. In KitchenAid bowl, using flat beater, mix 1/3 cup sugar, yeast, oil and warm water until dissolved.
2. Cover and let stand in proofing oven for 15 minutes.
3. Blend eggs into yeast mixture.
4. Combine flour and salt in separate bowl.
5. Gradually add flour/salt mixture to yeast mixture. Mix well, switching to kneading hook when dough gets stiff. Knead for 5 minutes.
6. On a lightly floured surface, roll into rectangle shape (18 inches x 24 inches), about ¼ inch thick. Brush with melted butter or margarine, then sprinkle with cinnamon, sugar, nuts and raisins.
7. Roll rectangle tightly, beginning on long side and pinching edge of dough to seal. Stretch and push the roll to make sure that the all sweet rolls will be the same diameter.
8. Cut into 1-inch slices with dental floss. Place the dental floss under the roll, then wrap up and over to cut the dough. Place slightly apart on two un-greased jelly roll pans and let rest in 2 proofing ovens for 10 minutes. Use top oven from the whole wheat batter bread kitchen in addition to your top oven.
9. Bake at 400 degrees on convection bake (lower oven) for 10-15 minutes. On the convection bake setting, you can bake all pans in the same oven at the same time; just put them on separate racks. Allow to cool slightly then frost.
Frosting:
½ cup butter, softened
2 teaspoons vanilla
2 tablespoons milk
2-4 cups powdered sugar
1. Cream butter, vanilla and milk.
2. Add powdered sugar until desired thickness is reached.
3. Beat until light and fluffy.
Quick Whole Wheat Batter Bread
2 ½ cups hot water
1 tablespoon yeast
1/3 cup oil
1/3 cup honey
2 teaspoons salt
4 ½ to 5 cups whole wheat flour
1 tablespoon butter to use on the top of the baked bread
1. In a large bowl, dissolve yeast in hot water.
2. Preheat oven to 250 degrees.
3. Add oil, honey, salt, and half of flour to yeast and water. Mix with flat beater attachment.
4. Add enough of remaining flour to make a thick, sticky batter. Yes, the dough is really sticky.
5. Knead well (at least 5 minutes in your KitchenAid mixer).
6. Place dough in two well-greased loaf pans. Put pans in warm oven. TURN OVEN OFF.
7. Let loaves sit in warm oven for 20 minutes.
8. With loaves still in oven, turn oven to 350 degrees.
9. Set timer for 30 minutes. Remove bread from oven when timer goes off. If loaves aren’t nicely browned, bake for an additional 3-5 minutes.
10. Brush with butter and remove from pans to cool. Makes 2 loaves.
11. Slice with electric knife to serve.
Honey Butter
½ cup butter (not margarine), softened
½ cup honey
¼ teaspoon vanilla
1. Using wire beater on KitchenAid mixer, whip butter until light, up to 10 minutes.
2. Gradually add honey and vanilla.
3. Serve with warm bread.
Classic White Bread (adapted from BCC, pg. 83)
6-7 cups bread flour
3 T sugar
1 T salt
2 T shortening
4 ½ teaspoons regular or quick active dry yeast
2 ¼ c very warm tap water
2 T butter or margarine, melted, if desired
1 In your KitchenAid bowl, stir 3 ½ cups of the flour, the sugar, salt, shortening and yeast until well mixed. Add warm water. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.
2. Put on kneading hook and knead about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough on a greased dinner plate, turning dough to grease all sides. Cover plate loosely with plastic wrap and let rise in proofing oven 20 minutes or until dough has doubled in size.
3. Grease bottoms and sides of three 8x4 or 9x5-inch loaf pans with shortening or pan spray.
4. Gently push fist into dough to deflate. Divide dough into thirds. Flatten each dough portion with hands or rolling pin into 18x9-inch rectangle on lightly floured surface. Roll dough up tightly, beginning at 9-inch side/ {press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Pinch each end of roll to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover loosely with plastic wrap and let rise in proofing oven 20 minutes or until dough has doubled in size.
5. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 425 degrees.
6. Bake 20-25 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove loaves from pans to wire rack. Brush loaves with butter; cool.
7. Slice with electric knife to serve.
Raspberry Butter
½ cup soft butter
½ cup raspberries, crushed
1 Tbsp. sugar
1. Using wire whisk on KitchenAid, beat butter on high speed until fluffy, up to 10 minutes. Scrape the bowl occasionally.
2. Add raspberries and sugar.
3. Continue to beat, scraping bowl occasionally with a rubber scraper, until well mixed, up to 10 additional minutes.
Dilly Bread
2 ¼ teaspoons yeast
¼ cup warm water
1 cup cottage cheese, creamed in blender and heated to lukewarm
2 tablespoons sugar
2 tablespoons dry onion flakes
2 tablespoons dill weed
¼ teaspoon baking soda
1 teaspoon salt
1 egg
2 ¼-2 ½ cup bread flour
Melted butter
1. Soften yeast in warm water.
2. Combine all other ingredients except flour. Mix well with flat beater. Add flour and mix well.
3. Dough will be thick and sticky.
4. Turn dough into a greased plate and cover with plastic wrap. Put in proofing oven and allow to rise 20 minutes.
5. Gently deflate dough.
6. Turn dough into a well-greased 8-inch round ceramic casserole dish. At BYU we have a white one that works well.
7. Let rise in proofing oven until light, about 20 minutes.
8. Bake at 325 degrees for 30-35 minutes. If you are using a glass or ceramic baking dish you will have to make the necessary adjustments to oven setting and timing.
9. When done, brush with melted butter.
10. Slice with electric knife to serve.
For BYU classroom lab proofing, if you must “cheat” on one of the rising times because of timing, it is better to cut the first rising time short.
1. Put boiling water in an oven-safe cereal bowl on the floor of the top oven (small oven). You will need the large oven (preheated) for baking.
2. Turn oven to 175º.
3. When oven has heated, TURN OVEN OFF, and put prepared dough (oiled and placed on a greased plate (for our top BYU small oven) in oven.
4. Remove the bowl of water from the oven for baking. NOTE: Once you take the dough out of the proofing oven, it will continue to rise.
***HINTS***
•Use hot tap water at BYU – our water temperature (120˚) will not kill the yeast by the time you combine the other ingredients.
•Warm your flour in the microwave before adding it to the recipe. Zap it for 15 seconds at a time until it is warm to the touch.
•Warm a cold egg in hot tap water before cracking and using in your bread.
•Prepare your top oven as a proofing oven as soon as you come to lab.
•Preheat your bottom oven for baking as soon as you come to lab.
•Make sure that you are using Fast Rise Yeast or Instant Yeast for these recipes.
•Use shortening (not vegetable oil spray) to prepare your pans for baking breads.
ExpressBake Cinnamon Raisin Bread
¾ cup + 2 Tablespoons hot water
1 egg
1 ½ Tablespoons butter or margarine
1 teaspoon salt
2 Tablespoons sugar
1 ½ Tablespoons skim milk powder
3 cups all purpose flour
1 ½ teaspoons ground cinnamon
1/3 cup raisins
4 teaspoons quick rise yeast
1. Carefully measure hot water to make sure it’s between 115 and 125 degrees.
2. Measure and add liquid ingredients to the bread pan.
3. Add remaining ingredients, except yeast, to bread pan. Form a well in flour.
4. Put yeast in well, making sure it doesn’t touch any liquid.
5. Snap bread pan into bread maker. Close lid.
6. Select ExpressBake 58 minute setting and press start button.
Cinnamon Apple Crumble
1 package Rhodes Anytime!™ Cinnamon Rolls, thawed (it is easiest to work with slightly cool rolls)
1 can (21 oz) apple pie filling
Topping:
½ cup sugar
1 cup flour
½ cup butter, softened
1. Remove thawed cinnamon rolls from package and place on a cutting board. Cut into bite-sized pieces.
2. Cut apples in pie filling into smaller pieces.
3. Combine cut up rolls and apple pie filling.
4. Place cut up rolls and pie filling in a greased 9x13 pan.
For topping:
1. Combine sugar and flour.
2. Cut in butter until mixture is crumbly.
3. Sprinkle over rolls and apple pie filling.
4. Bake at 350°F 40-45 minutes.
5. Top with frosting packet from cinnamon rolls, if desired, before serving.
Focaccia Bread (adapted from BCC, pg. 90)
2 ½ to 3 cups bread flour
1 tbsp dried rosemary leaves, crumbled
1 tbsp sugar
1 tsp salt
1 package regular or quick active dry yeast (2 ¼ tsp)
5 tbsp olive oil, divided
1 cup very warm water (120° F to 130° F)
¼ cup grated parmesan cheese
Cornmeal
Preheat large oven to 400 degrees.
1. In KitchenAid bowl and with flat beater, mix 1 cup of the flour, the rosemary, sugar, salt, and yeast. Add 3 tbsp oil and the warm water. Beat with electric mixer on medium speed 3 minutes, scraping bowl frequently. Stir in enough remaining flour until dough is soft and leaves sides of bowl, switching to dough hook near the end.
2. Using dough hook, knead 5 to 8 minutes or until dough is smooth and springy. Grease large plate with shortening. Place dough on plate, turning to grease all sides. Cover plate loosely with plastic wrap and let rise in proofing oven about 20 minutes or until dough has almost doubled in size. Dough is ready if indentations remain when touched.
3. Generously sprinkle a cookie sheet with cornmeal.
4. Gently push fist into dough to deflate. Divide dough in half. Shape each half into a 6- to 8-inch round (about 1” thick) piece on the cookie sheet. Cover loosely with plastic wrap lightly sprayed with cooking spray and let rise in proofing oven about 10 minutes or until dough has doubled in size.
5. Gently make ½-inch deep depressions about 2 inches apart in dough with fingers. This is done to add a decorative surface to the top of your bread. Carefully brush with 2 tbsp oil; sprinkle with cheese. Bake at 400 degrees for 15 to 20 minutes or until golden brown. Serve warm or cool with a bit of olive oil and balsamic vinegar for dipping.
Calzones The dough for this recipe is the one we used for quick breadsticks and pizza crust.
2 ½ cups warm water
2 tablespoon yeast
¼ cup sugar
1 teaspoon salt
6-7 cups bread flour
3 c. part skim Ricotta cheese
3 cups shredded Mozzarella cheese
12 oz. finely chopped cooked ham
1 tablespoon dried oregano leaves
2 green peppers, chopped
1 small onion, chopped
2 tablespoons olive oil
1 jar (28 oz) spaghetti sauce for dipping
1. In your Kitchen Aid bowl, dissolve yeast in warm water.
2. Add sugar, salt and 6 cups flour, using flat beater.
3. Mix to form dough. If more flour is needed, add enough until dough no longer sticks to bowl. Mix about 3 minutes, using dough hook. Let dough rest for 10 minutes on a greased plate, loosely covered with plastic wrap in proofing oven.
4. Meanwhile, mix cheeses, ham and oregano in a bowl.
5. Heat olive oil in skillet over medium heat. Add pepper and onion and sauté until soft and onion becomes translucent.
6. Form dough into 11 balls. Roll each ball into a circle.
7. Place a portion of cheese filling and vegetable mixture in center of circle.
8. Fold circle and seal with water and fork.
9. Place on a baking sheet. Continue to form remaining calzones. Pierce each calzone once on top with a fork for venting.
10. Let rest another 10 minutes in proofing oven.
11. Bake at 375 degrees on convection setting (lower oven) for 20 minutes. On the convection bake setting, you can bake all pans in the same oven at the same time; just place on separate racks.
12. Cut calzones in half for serving, heat spaghetti sauce and serve with warm calzones.
Pretzels
4 teaspoons yeast
1 teaspoon sugar
1 ¼ cups warm water
3 ½-4 ½ cups bread flour
½ cup sugar
1 ½ teaspoons salt
1 tablespoon vegetable oil
4 cups water
½ cup baking soda
kosher salt for sprinkling
1. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand about 10 minutes.
2. In your KitchenAid bowl, combine 3 ½ cups flour, ½ cup sugar and 1 ½ tsp. salt. Make a well in the center; add the oil and yeast mixture. Mix with dough hook. Add more flour if dough is too sticky. Knead 3-4 minutes.
3. Cover dough with plastic wrap, and set in on a greased plate in proofing oven to rise until it has doubled in size, approximately 30 minutes.
4. Gently punch down dough. Before shaping, start preheating the oven to 425 degrees, using convection bake setting.
5. Cut the dough into 12 pieces. Roll each one until it’s about 15-inches long and the thickness of your finger. Twist each into a pretzel.
6. Mix water and baking soda. Bring to a boil.
7. Dip each pretzel in boiling soda water for 5 seconds. Place on greased baking sheet, lightly sprinkle with kosher salt and bake for 8-10 minutes. Cut each pretzel in half before serving. Serve with mustard.
Quick Cinnamon Rolls (Adapted from the Friend Magazine of the Church of Jesus Christ of Latter-day Saints)
1/3 cup sugar
3 tablespoons yeast
½ cup oil
1 ¼ cup warm water
2 beaten eggs
1 ½ teaspoon salt
4 ¾ - 5 ¼ cups bread flour
¼ cup melted butter or margarine
1 ½ teaspoon cinnamon
½ cup sugar
½ cup walnuts, optional
¾ cup raisins, optional
1. In KitchenAid bowl, using flat beater, mix 1/3 cup sugar, yeast, oil and warm water until dissolved.
2. Cover and let stand in proofing oven for 15 minutes.
3. Blend eggs into yeast mixture.
4. Combine flour and salt in separate bowl.
5. Gradually add flour/salt mixture to yeast mixture. Mix well, switching to kneading hook when dough gets stiff. Knead for 5 minutes.
6. On a lightly floured surface, roll into rectangle shape (18 inches x 24 inches), about ¼ inch thick. Brush with melted butter or margarine, then sprinkle with cinnamon, sugar, nuts and raisins.
7. Roll rectangle tightly, beginning on long side and pinching edge of dough to seal. Stretch and push the roll to make sure that the all sweet rolls will be the same diameter.
8. Cut into 1-inch slices with dental floss. Place the dental floss under the roll, then wrap up and over to cut the dough. Place slightly apart on two un-greased jelly roll pans and let rest in 2 proofing ovens for 10 minutes. Use top oven from the whole wheat batter bread kitchen in addition to your top oven.
9. Bake at 400 degrees on convection bake (lower oven) for 10-15 minutes. On the convection bake setting, you can bake all pans in the same oven at the same time; just put them on separate racks. Allow to cool slightly then frost.
Frosting:
½ cup butter, softened
2 teaspoons vanilla
2 tablespoons milk
2-4 cups powdered sugar
1. Cream butter, vanilla and milk.
2. Add powdered sugar until desired thickness is reached.
3. Beat until light and fluffy.
Quick Whole Wheat Batter Bread
2 ½ cups hot water
1 tablespoon yeast
1/3 cup oil
1/3 cup honey
2 teaspoons salt
4 ½ to 5 cups whole wheat flour
1 tablespoon butter to use on the top of the baked bread
1. In a large bowl, dissolve yeast in hot water.
2. Preheat oven to 250 degrees.
3. Add oil, honey, salt, and half of flour to yeast and water. Mix with flat beater attachment.
4. Add enough of remaining flour to make a thick, sticky batter. Yes, the dough is really sticky.
5. Knead well (at least 5 minutes in your KitchenAid mixer).
6. Place dough in two well-greased loaf pans. Put pans in warm oven. TURN OVEN OFF.
7. Let loaves sit in warm oven for 20 minutes.
8. With loaves still in oven, turn oven to 350 degrees.
9. Set timer for 30 minutes. Remove bread from oven when timer goes off. If loaves aren’t nicely browned, bake for an additional 3-5 minutes.
10. Brush with butter and remove from pans to cool. Makes 2 loaves.
11. Slice with electric knife to serve.
Honey Butter
½ cup butter (not margarine), softened
½ cup honey
¼ teaspoon vanilla
1. Using wire beater on KitchenAid mixer, whip butter until light, up to 10 minutes.
2. Gradually add honey and vanilla.
3. Serve with warm bread.
Classic White Bread (adapted from BCC, pg. 83)
6-7 cups bread flour
3 T sugar
1 T salt
2 T shortening
4 ½ teaspoons regular or quick active dry yeast
2 ¼ c very warm tap water
2 T butter or margarine, melted, if desired
1 In your KitchenAid bowl, stir 3 ½ cups of the flour, the sugar, salt, shortening and yeast until well mixed. Add warm water. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.
2. Put on kneading hook and knead about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough on a greased dinner plate, turning dough to grease all sides. Cover plate loosely with plastic wrap and let rise in proofing oven 20 minutes or until dough has doubled in size.
3. Grease bottoms and sides of three 8x4 or 9x5-inch loaf pans with shortening or pan spray.
4. Gently push fist into dough to deflate. Divide dough into thirds. Flatten each dough portion with hands or rolling pin into 18x9-inch rectangle on lightly floured surface. Roll dough up tightly, beginning at 9-inch side/ {press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Pinch each end of roll to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover loosely with plastic wrap and let rise in proofing oven 20 minutes or until dough has doubled in size.
5. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 425 degrees.
6. Bake 20-25 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove loaves from pans to wire rack. Brush loaves with butter; cool.
7. Slice with electric knife to serve.
Raspberry Butter
½ cup soft butter
½ cup raspberries, crushed
1 Tbsp. sugar
1. Using wire whisk on KitchenAid, beat butter on high speed until fluffy, up to 10 minutes. Scrape the bowl occasionally.
2. Add raspberries and sugar.
3. Continue to beat, scraping bowl occasionally with a rubber scraper, until well mixed, up to 10 additional minutes.
Dilly Bread
2 ¼ teaspoons yeast
¼ cup warm water
1 cup cottage cheese, creamed in blender and heated to lukewarm
2 tablespoons sugar
2 tablespoons dry onion flakes
2 tablespoons dill weed
¼ teaspoon baking soda
1 teaspoon salt
1 egg
2 ¼-2 ½ cup bread flour
Melted butter
1. Soften yeast in warm water.
2. Combine all other ingredients except flour. Mix well with flat beater. Add flour and mix well.
3. Dough will be thick and sticky.
4. Turn dough into a greased plate and cover with plastic wrap. Put in proofing oven and allow to rise 20 minutes.
5. Gently deflate dough.
6. Turn dough into a well-greased 8-inch round ceramic casserole dish. At BYU we have a white one that works well.
7. Let rise in proofing oven until light, about 20 minutes.
8. Bake at 325 degrees for 30-35 minutes. If you are using a glass or ceramic baking dish you will have to make the necessary adjustments to oven setting and timing.
9. When done, brush with melted butter.
10. Slice with electric knife to serve.
Starch, Cereal, Pasta, Sauces and Seasonings
Ground Beef Gravy (clip used in lecture)
1 lb. regular ground beef
½ cup chopped onion
1 garlic clove minced
¼ cup flour
2 cups milk
½ teaspoon salt
cooked rice or noodles
Brown ground beef with onions and garlic until beef is thoroughly cooked and onions are soft. Determine estimate of fat in pan (it’s probably about ¼ cup). Add flour and stir until flour browns and coats meat mixture. Add salt. Gradually add milk, stirring well to avoid lumps. Cook until sauce thickens. Serve warm over rice or noodles.
Instant Oatmeal Mixes (each student can prepare a packet of instant oatmeal)
Blend one cup of quick oats in a food processor or blender until very coarse grind.
In lab you will make ONE sandwich bag full of Instant Oatmeal. You will take it home with you and cook it there.
Into each sandwich bag place:
1/4 cup (60ml) quick cook oats
2 tablespoons ground oats
a scant dash of salt
optional flavoring (below)
Label each bag and place the bags in a large jar or box for storage.
To make a serving:
Empty packet into a bowl or large cup. Add 3/4 cup (175ml) boiling water, stir and let stand for 2 minutes. For thicker oatmeal, use less water.
Special Flavorings to each packet add:
Apple-Cinnamon Oatmeal - 1 Tbsp. sugar, 1/4 tsp. cinnamon, and 2 Tbsp. chopped dried apples.
Sweetened Oatmeal - 1 Tbsp. sugar or 1 packet 'Equal' artificial sweetener.
Brown Sugar/Cinnamon Oatmeal - 1 Tbsp. brown sugar & 1/4 tsp. cinnamon
Oatmeal w/Raisins & Brown Sugar - 1 Tbsp. packed brown sugar and 1 Tbsp. raisins.
Health Nut Oatmeal - 2 Tbsp. any kind of wheat germ
Fruit & Cream Oatmeal - 1 Tbsp. non-dairy coffee creamer and 2 Tbsp. dried fruit
Fun Fruit Oatmeal - 6 or 7 pieces of 'fruit snack' type dehydrated fruit.
Confetti Oatmeal - 1 tsp. decorative cake/cookie sprinkles.
S'More Oatmeal - 6 miniature marshmallows and 1 Tbsp. Milk Chocolate Chips
Cookies n Cream Oatmeal - 1 crushed Oreo cookie and 1 Tbsp. non-dairy coffee creamer
Dried Fruit and Cream - 1 tablespoon dry milk (nonfat) and 2 tablespoons chopped dried fruit
Raisins and Brown Sugar - 1 teaspoon packed brown sugar and 1 tablespoon raisins
Spice Oatmeal - 1 tablespoon sugar, 1/4 teaspoon cinnamon, and a scant 1/8 teaspoon nutmeg
Wheat Germ and Brown Sugar - 2 tablespoons wheat germ, and 1 teaspoon packed brown sugar
Cheese White Sauce (adapted from Betty Crocker Cookbook)
¼ cup butter or margarine
¼ cup flour
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon ground mustard
2 cups milk (for lab you will be comparing skim milk and half-and-half)
1 cup shredded sharp cheddar cheese (sharp melts best in sauces)
1. Melt butter in saucepan over medium heat. Stir in flour, salt, pepper and mustard.
2. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
3. Using a whisk, gradually stir in milk. Heat to boiling, stirring constantly.
4. Boil and stir one minute. Stir in shredded cheese and cook until melted.
***NOTE: If the sauce looks too thick just before serving time, add a little HOT water to get it to the right consistency.
Homemade Pasta (adapted from BCC)
Use a large wooden board or laminated countertop for rolling out pasta dough. Cold surfaces, such as granite, metal or marble, do not work as well because the dough has a tendency to stick.
2 cups all-purpose flour
1/2 teaspoon salt
2 large eggs
1/4 cup water
1 teaspoon olive or vegetable oil
1. In a Kitchen-aid bowl, mix flour and salt. Make a well in center of flour mixture. Using dough hook, add eggs, water and oil to well; mix thoroughly. (If dough is too dry, mix in enough water to make dough easy to handle. If dough is too sticky, gradually add flour when kneading.)
2. Knead in mixer until smooth and springy. Cover with plastic wrap or foil. Let stand 15 minutes.
3. Divide dough into 8 equal parts. On lightly floured surface, roll one-eighth of dough at a time into rectangle, 1/16 to 1/8 inch thick (keep remaining dough covered.) Using pizza or pastry cutter, cut crosswise into ¼-inch strips. Gently arrange noodles in single layer on lightly floured towels or on cooling racks; let stand 30 minutes or until dry.
NOTE: If using pasta machine, form each eighth of the dough into logs and roll through the smooth cylinders using PLENTY of flour, going from thick setting to thin setting. After you have flattened dough, feed dough through cutting cylinders, using PLENTY of flour. Arrange noodles in single layer on floured towels or on cooling racks; let stand 30 minutes or until dry.
4. In 6-to 8-quart saucepan, heat 4 quarts water (salted if desired) to boiling; add pasta. Boil uncovered 2 to 5 minutes, stirring occasionally, until firm but tender. Begin testing for doneness when pasta rises to surface of water. Drain pasta and serve.
Whole Wheat Blender Pancakes
2 cups milk ½ teaspoon salt
1 ½ cups whole wheat kernels ¼ cup oil
6 egg whites 2 teaspoons baking soda
2 tablespoons sugar 4 teaspoons baking powder
1. Place milk and wheat in blender.
2. Put on lid and blend for 4 minutes.
3. Add remaining ingredients and blend until thoroughly mixed.
4. Cook pancakes on electric skillet set at 350 degrees until small bubbles form and edges start to look dry. Turn and cook until done.
5. Keep pancakes warm in a single layer on a cooling rack in your top oven at 200°.
Maple Syrup
1 C. granulated sugar 2 T. packed brown sugar
1/2 C. water 2 T. light corn syrup
1/4 tsp. maple extract
1. Combine all ingredients except maple extract in a small saucepan.
2. Cook, stirring, over med-high heat until syrup comes to a full boil.
3. Remove from heat.
4. Add maple extract and stir.
5. Serve hot.
Sausage & Barley Soup (Makes 8 servings)
1/2 pound Italian bulk pork sausage
3/4 cup pearl barley
2 cups coarsely shredded cabbage
1 cup sliced carrot
1 cup sliced celery
1/2 cup chopped onion
1 clove garlic, chopped
1 bay leaf
4 cups chicken broth
1 cup water
2 cans (14-1/2 ounces each) diced tomatoes
1. Brown sausage in large heavy saucepan.
2. Drain any excess fat from sausage. Add remaining ingredients.
3. Cover and simmer 1 hour or until barley and vegetables are tender.
4. Remove bay leaf before serving.
Classic Risotto (adapted from BCC)
1 tablespoon margarine
2 tablespoons olive oil
1 small onion, chopped
1 tablespoon chopped fresh parsley
1 cup uncooked Arborio or regular long-grain rice
3 ½ cups chicken broth, divided (up to ½ cup additional broth may be needed at end of recipe)
½ cup grated or shredded Parmesan cheese
¼ teaspoon coarsely ground pepper
1. In nonstick 10 inch skillet or 3-quart saucepan, heat margarine and oil over medium-high heat until butter is melted. Cook onion and parsley in oil mixture about 5 minutes, stirring frequently, until onion is tender.
2. Stir in rice. Cook, stirring occasionally, until edges of kernels are translucent. Stir in ½ cup chicken broth. Cook about 3 minutes, stirring constantly, until broth is absorbed.
3. Reduce heat to medium-low. Stir in 1 cup of the broth. Cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Repeat, adding another 1 cup of broth. Stir in remaining 1 cup broth. Cook about 8 minutes, stirring frequently. Taste rice. If rice is still “crunchy,” add more broth and continue to cook until rice is soft.
4. When rice is just tender and mixture is creamy, stir in cheese and pepper.
Crispy Rice Pops
¼ cup margarine
4 C. mini marshmallows or 40 large marshmallows (1 package,10 oz.)
6 cups crispy rice cereal
1 popsicle stick per person
20 circles of molding chocolate for drizzling
1. Melt margarine in large saucepan over low heat.
2. Stir in marshmallows and heat just until melted. Do NOT overcook!
3. Gently stir in rice cereal.
4. Butter hands and gently form rice crispy mixture into balls then insert popsicle sticks into each ball. Gently press the ball around the popsicle stick to make sure that it is secure.
5. Melt chocolate in zip-lock bag in microwave for 30 seconds at half power, stir, work with hands and microwave an additional 20-30 seconds until just warm and melted. Work with hands again. Snip off a corner of the bag and pipe chocolate onto each cooled pop. Cool on waxed paper.
Hearty Muffins
1 large carrot, unpeeled 3/4 teaspoon cinnamon
1 large apple, unpeeled, cut and cored 1/4 teaspoon ginger
1/2 cup vegetable oil 1/8 teaspoon nutmeg
2 eggs 1/3 cup raisins
1/3 cup sugar 1/3 cup walnuts
2 teaspoons vanilla ¾ cup whole wheat flour, divided
1 teaspoon baking soda ½ cup oats
1. Using the metal blade of food processor, blend ¼ cup of the flour with the raisins until small. Remove this mixture from the food processor.
2. Replace the blade with the shredder and shred carrot and apple in food processor. Leave shredded carrot and apple in processor.
3. Add the remaining ½ cup flour, blended raisins, and the remaining ingredients. Mix, using metal blade.
4. Pour into lined mini-muffin tins and bake at 375º for 10-15 minutes.
Insert a toothpick to test for doneness.
Coconut Sticky Rice (adapted from recipe from Garden Restaurant)
1 cup pina colada drink mix
1 can (14 oz.) coconut milk
2 tablespoons sugar
½ teaspoon salt
2 cups water
2 ¼ cup short grain rice
¼ cup crushed pineapple
1. Bring drink mix, coconut milk, sugar, salt and water to slow boil.
2. Stir in rice. Reduce heat, cover, and simmer on low heat for 30 minutes. If rice tests done, but excessive liquid remains, remove lid and leave on low heat until some liquid evaporates (5-8 minutes).
3. Gently stir in crushed pineapple and fluff with fork.
Italian Tomato Sauce (adapted from Betty Crocker Cookbook)
(to draw out the most flavor from dried herbs, after measuring, rub gently in your hand before adding to sauce.)
1 tablespoon olive oil
1 onion, chopped
½ green bell pepper, chopped
2 cloves garlic, crushed
2 cans (14.5 oz. each) crushed tomatoes
2 cans (8 oz. each) tomato sauce
2 teaspoons dried basil leaves
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1. In a medium sized saucepan, heat oil over medium heat.
2. Cook onion, bell pepper and garlic 2 minutes, stirring occasionally.
3. Stir in remaining ingredients. Heat to boiling; reduce heat.
4. Simmer uncovered 45 minutes.
Orange Teriyaki Beef with Noodles (adapted from BCC)
1 lb beef boneless sirloin, cut across the grain into thin strips (like sticks of gum)
2 cans (14.5 oz each) or 3 ¾ cups beef broth, divided
3 tablespoons cornstarch
¼ cup soy sauce
¼ cup brown sugar
1 clove garlic, minced
1/8 teaspoon powdered ginger
¼ cup orange marmalade
3 cups snap pea pods
6 oz. uncooked extra thin spaghetti noodles
1. Spray 12 inch skillet with cooking spray. Cook beef in skillet over medium-high heat 2 to 4 minutes, stirring occasionally, until brown. Remove beef from skillet; keep warm.
2. Mix cornstarch with ½ cup of beef broth. Set aside to thicken sauce later in recipe.
3. In same skillet as used to cook meat, mix remaining broth, soy sauce, brown sugar, garlic, ginger, and marmalade. Heat to boiling. Stir in noodles; reduce heat to medium. Cover and cook about 5 to 10 minutes or until noodles are tender.
4. Stir in snap pea pods, broth/cornstarch mixture, and beef. Cook uncovered 2 to 3 minutes, or until sauce is slightly thickened.
1 lb. regular ground beef
½ cup chopped onion
1 garlic clove minced
¼ cup flour
2 cups milk
½ teaspoon salt
cooked rice or noodles
Brown ground beef with onions and garlic until beef is thoroughly cooked and onions are soft. Determine estimate of fat in pan (it’s probably about ¼ cup). Add flour and stir until flour browns and coats meat mixture. Add salt. Gradually add milk, stirring well to avoid lumps. Cook until sauce thickens. Serve warm over rice or noodles.
Instant Oatmeal Mixes (each student can prepare a packet of instant oatmeal)
Blend one cup of quick oats in a food processor or blender until very coarse grind.
In lab you will make ONE sandwich bag full of Instant Oatmeal. You will take it home with you and cook it there.
Into each sandwich bag place:
1/4 cup (60ml) quick cook oats
2 tablespoons ground oats
a scant dash of salt
optional flavoring (below)
Label each bag and place the bags in a large jar or box for storage.
To make a serving:
Empty packet into a bowl or large cup. Add 3/4 cup (175ml) boiling water, stir and let stand for 2 minutes. For thicker oatmeal, use less water.
Special Flavorings to each packet add:
Apple-Cinnamon Oatmeal - 1 Tbsp. sugar, 1/4 tsp. cinnamon, and 2 Tbsp. chopped dried apples.
Sweetened Oatmeal - 1 Tbsp. sugar or 1 packet 'Equal' artificial sweetener.
Brown Sugar/Cinnamon Oatmeal - 1 Tbsp. brown sugar & 1/4 tsp. cinnamon
Oatmeal w/Raisins & Brown Sugar - 1 Tbsp. packed brown sugar and 1 Tbsp. raisins.
Health Nut Oatmeal - 2 Tbsp. any kind of wheat germ
Fruit & Cream Oatmeal - 1 Tbsp. non-dairy coffee creamer and 2 Tbsp. dried fruit
Fun Fruit Oatmeal - 6 or 7 pieces of 'fruit snack' type dehydrated fruit.
Confetti Oatmeal - 1 tsp. decorative cake/cookie sprinkles.
S'More Oatmeal - 6 miniature marshmallows and 1 Tbsp. Milk Chocolate Chips
Cookies n Cream Oatmeal - 1 crushed Oreo cookie and 1 Tbsp. non-dairy coffee creamer
Dried Fruit and Cream - 1 tablespoon dry milk (nonfat) and 2 tablespoons chopped dried fruit
Raisins and Brown Sugar - 1 teaspoon packed brown sugar and 1 tablespoon raisins
Spice Oatmeal - 1 tablespoon sugar, 1/4 teaspoon cinnamon, and a scant 1/8 teaspoon nutmeg
Wheat Germ and Brown Sugar - 2 tablespoons wheat germ, and 1 teaspoon packed brown sugar
Cheese White Sauce (adapted from Betty Crocker Cookbook)
¼ cup butter or margarine
¼ cup flour
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon ground mustard
2 cups milk (for lab you will be comparing skim milk and half-and-half)
1 cup shredded sharp cheddar cheese (sharp melts best in sauces)
1. Melt butter in saucepan over medium heat. Stir in flour, salt, pepper and mustard.
2. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
3. Using a whisk, gradually stir in milk. Heat to boiling, stirring constantly.
4. Boil and stir one minute. Stir in shredded cheese and cook until melted.
***NOTE: If the sauce looks too thick just before serving time, add a little HOT water to get it to the right consistency.
Homemade Pasta (adapted from BCC)
Use a large wooden board or laminated countertop for rolling out pasta dough. Cold surfaces, such as granite, metal or marble, do not work as well because the dough has a tendency to stick.
2 cups all-purpose flour
1/2 teaspoon salt
2 large eggs
1/4 cup water
1 teaspoon olive or vegetable oil
1. In a Kitchen-aid bowl, mix flour and salt. Make a well in center of flour mixture. Using dough hook, add eggs, water and oil to well; mix thoroughly. (If dough is too dry, mix in enough water to make dough easy to handle. If dough is too sticky, gradually add flour when kneading.)
2. Knead in mixer until smooth and springy. Cover with plastic wrap or foil. Let stand 15 minutes.
3. Divide dough into 8 equal parts. On lightly floured surface, roll one-eighth of dough at a time into rectangle, 1/16 to 1/8 inch thick (keep remaining dough covered.) Using pizza or pastry cutter, cut crosswise into ¼-inch strips. Gently arrange noodles in single layer on lightly floured towels or on cooling racks; let stand 30 minutes or until dry.
NOTE: If using pasta machine, form each eighth of the dough into logs and roll through the smooth cylinders using PLENTY of flour, going from thick setting to thin setting. After you have flattened dough, feed dough through cutting cylinders, using PLENTY of flour. Arrange noodles in single layer on floured towels or on cooling racks; let stand 30 minutes or until dry.
4. In 6-to 8-quart saucepan, heat 4 quarts water (salted if desired) to boiling; add pasta. Boil uncovered 2 to 5 minutes, stirring occasionally, until firm but tender. Begin testing for doneness when pasta rises to surface of water. Drain pasta and serve.
Whole Wheat Blender Pancakes
2 cups milk ½ teaspoon salt
1 ½ cups whole wheat kernels ¼ cup oil
6 egg whites 2 teaspoons baking soda
2 tablespoons sugar 4 teaspoons baking powder
1. Place milk and wheat in blender.
2. Put on lid and blend for 4 minutes.
3. Add remaining ingredients and blend until thoroughly mixed.
4. Cook pancakes on electric skillet set at 350 degrees until small bubbles form and edges start to look dry. Turn and cook until done.
5. Keep pancakes warm in a single layer on a cooling rack in your top oven at 200°.
Maple Syrup
1 C. granulated sugar 2 T. packed brown sugar
1/2 C. water 2 T. light corn syrup
1/4 tsp. maple extract
1. Combine all ingredients except maple extract in a small saucepan.
2. Cook, stirring, over med-high heat until syrup comes to a full boil.
3. Remove from heat.
4. Add maple extract and stir.
5. Serve hot.
Sausage & Barley Soup (Makes 8 servings)
1/2 pound Italian bulk pork sausage
3/4 cup pearl barley
2 cups coarsely shredded cabbage
1 cup sliced carrot
1 cup sliced celery
1/2 cup chopped onion
1 clove garlic, chopped
1 bay leaf
4 cups chicken broth
1 cup water
2 cans (14-1/2 ounces each) diced tomatoes
1. Brown sausage in large heavy saucepan.
2. Drain any excess fat from sausage. Add remaining ingredients.
3. Cover and simmer 1 hour or until barley and vegetables are tender.
4. Remove bay leaf before serving.
Classic Risotto (adapted from BCC)
1 tablespoon margarine
2 tablespoons olive oil
1 small onion, chopped
1 tablespoon chopped fresh parsley
1 cup uncooked Arborio or regular long-grain rice
3 ½ cups chicken broth, divided (up to ½ cup additional broth may be needed at end of recipe)
½ cup grated or shredded Parmesan cheese
¼ teaspoon coarsely ground pepper
1. In nonstick 10 inch skillet or 3-quart saucepan, heat margarine and oil over medium-high heat until butter is melted. Cook onion and parsley in oil mixture about 5 minutes, stirring frequently, until onion is tender.
2. Stir in rice. Cook, stirring occasionally, until edges of kernels are translucent. Stir in ½ cup chicken broth. Cook about 3 minutes, stirring constantly, until broth is absorbed.
3. Reduce heat to medium-low. Stir in 1 cup of the broth. Cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Repeat, adding another 1 cup of broth. Stir in remaining 1 cup broth. Cook about 8 minutes, stirring frequently. Taste rice. If rice is still “crunchy,” add more broth and continue to cook until rice is soft.
4. When rice is just tender and mixture is creamy, stir in cheese and pepper.
Crispy Rice Pops
¼ cup margarine
4 C. mini marshmallows or 40 large marshmallows (1 package,10 oz.)
6 cups crispy rice cereal
1 popsicle stick per person
20 circles of molding chocolate for drizzling
1. Melt margarine in large saucepan over low heat.
2. Stir in marshmallows and heat just until melted. Do NOT overcook!
3. Gently stir in rice cereal.
4. Butter hands and gently form rice crispy mixture into balls then insert popsicle sticks into each ball. Gently press the ball around the popsicle stick to make sure that it is secure.
5. Melt chocolate in zip-lock bag in microwave for 30 seconds at half power, stir, work with hands and microwave an additional 20-30 seconds until just warm and melted. Work with hands again. Snip off a corner of the bag and pipe chocolate onto each cooled pop. Cool on waxed paper.
Hearty Muffins
1 large carrot, unpeeled 3/4 teaspoon cinnamon
1 large apple, unpeeled, cut and cored 1/4 teaspoon ginger
1/2 cup vegetable oil 1/8 teaspoon nutmeg
2 eggs 1/3 cup raisins
1/3 cup sugar 1/3 cup walnuts
2 teaspoons vanilla ¾ cup whole wheat flour, divided
1 teaspoon baking soda ½ cup oats
1. Using the metal blade of food processor, blend ¼ cup of the flour with the raisins until small. Remove this mixture from the food processor.
2. Replace the blade with the shredder and shred carrot and apple in food processor. Leave shredded carrot and apple in processor.
3. Add the remaining ½ cup flour, blended raisins, and the remaining ingredients. Mix, using metal blade.
4. Pour into lined mini-muffin tins and bake at 375º for 10-15 minutes.
Insert a toothpick to test for doneness.
Coconut Sticky Rice (adapted from recipe from Garden Restaurant)
1 cup pina colada drink mix
1 can (14 oz.) coconut milk
2 tablespoons sugar
½ teaspoon salt
2 cups water
2 ¼ cup short grain rice
¼ cup crushed pineapple
1. Bring drink mix, coconut milk, sugar, salt and water to slow boil.
2. Stir in rice. Reduce heat, cover, and simmer on low heat for 30 minutes. If rice tests done, but excessive liquid remains, remove lid and leave on low heat until some liquid evaporates (5-8 minutes).
3. Gently stir in crushed pineapple and fluff with fork.
Italian Tomato Sauce (adapted from Betty Crocker Cookbook)
(to draw out the most flavor from dried herbs, after measuring, rub gently in your hand before adding to sauce.)
1 tablespoon olive oil
1 onion, chopped
½ green bell pepper, chopped
2 cloves garlic, crushed
2 cans (14.5 oz. each) crushed tomatoes
2 cans (8 oz. each) tomato sauce
2 teaspoons dried basil leaves
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1. In a medium sized saucepan, heat oil over medium heat.
2. Cook onion, bell pepper and garlic 2 minutes, stirring occasionally.
3. Stir in remaining ingredients. Heat to boiling; reduce heat.
4. Simmer uncovered 45 minutes.
Orange Teriyaki Beef with Noodles (adapted from BCC)
1 lb beef boneless sirloin, cut across the grain into thin strips (like sticks of gum)
2 cans (14.5 oz each) or 3 ¾ cups beef broth, divided
3 tablespoons cornstarch
¼ cup soy sauce
¼ cup brown sugar
1 clove garlic, minced
1/8 teaspoon powdered ginger
¼ cup orange marmalade
3 cups snap pea pods
6 oz. uncooked extra thin spaghetti noodles
1. Spray 12 inch skillet with cooking spray. Cook beef in skillet over medium-high heat 2 to 4 minutes, stirring occasionally, until brown. Remove beef from skillet; keep warm.
2. Mix cornstarch with ½ cup of beef broth. Set aside to thicken sauce later in recipe.
3. In same skillet as used to cook meat, mix remaining broth, soy sauce, brown sugar, garlic, ginger, and marmalade. Heat to boiling. Stir in noodles; reduce heat to medium. Cover and cook about 5 to 10 minutes or until noodles are tender.
4. Stir in snap pea pods, broth/cornstarch mixture, and beef. Cook uncovered 2 to 3 minutes, or until sauce is slightly thickened.
eggs
Deviled Eggs
3 eggs 1-2 Tbsp. Mayonnaise
1/4 tsp. mustard 1 Tbsp. sweet pickle relish, drained (optional)
salt and pepper to taste
1. Place eggs in cold water, and bring to a boil. Reduce heat and simmer for 15 minutes
2. Pour off boiling water, and re-fill pan with ice cubes in cold water. If eating soon, crack the egg shells, and let the eggs cool in the water (this helps to loosen the shells). If cooking for a later date, do not crack the shell.
3. Peel the eggs. Cut them in half lengthwise and remove the yolks. Put the egg whites in the refrigerator until you are ready to fill them.
4. Put the egg yolks in a zip lock bag. Press the air out, close it, and mash the yolks with your hands.
5. Open the bag and add the ingredients listed, or other ingredients of your choice (salsa and barbecue sauce both work.) Press the air out, close the bag, and mix with your hands.
6. Cut off one corner of the bag. Gather the filling up in that corner, and pipe it into the egg whites. ALWAYS refrigerate deviled eggs.
Egg Drop Soup
TIPS:
Lightly beat the egg so that no bubbles form
Turn off the heat the minute you begin pouring in the egg (this produces silkier threads)
Stir the soup so that it "turns in a circle" around the pot. As it goes 'round the pot, drizzle the egg in
Pour the egg in a very slow stream (pouring it through the tines of a fork from several inches above the pot is a good way to keep the stream slow and steady)
Begin stirring as soon as you start pouring in the egg
To make shreds or threads, stir rapidly for at least 1 minute
Stir the beaten egg in one direction only
3 skinless chicken breast fillets, cut into very thin strips
3 tbsp. cornstarch
2 tbsp. soy sauce
1 1/2 tsp. minced garlic
1 tsp. minced ginger root
3 tbsp. fresh lemon juice
2 tsp. each grated lemon peel & sugar
1/4 tsp. pepper
1 tbsp. vegetable oil
4 (14 1/2 oz.) cans or 7 ¼ cups chicken broth (or make your own)
2 eggs, well beaten
1 (8 oz.) can sliced water chestnuts, drained
1 (6 oz.) pkg. snow peas, thawed or use fresh
1/4 c. chopped green onions
1. Combine chicken strips, 1 tablespoon cornstarch, 1 tablespoon soy sauce, garlic and ginger.
2. In a separate bowl, combine remaining cornstarch, soy sauce, lemon juice, lemon peel, sugar and pepper.
3. In heavy-bottomed, large stock pot, saute chicken in hot oil until no longer pink. Add chicken broth and heat through.
4. Stir lemon mixture and add to broth. Stir until simmering and slightly thickened. Pour beaten eggs into soup in a steady stream and mix quickly with a fork to separate the strands.
5. Add snow peas, water chestnuts and green onions and heat through. Makes 9 1/2 cups.
Peaches and Cream Spiced Cream Puffs
Puff Pastry:
1/2 C. margarine 1 C water
1/4 tsp. cinnamon 1/8 tsp. nutmeg
1/8 tsp. ginger 1/8 tsp. salt
1 C. flour 4 eggs
1. In a medium saucepan, combine margarine, water, cinnamon, ginger, nutmeg and salt. Bring to a boil.
2. Add flour all at once, stirring vigorously. Cook until a ball forms that won’t separate.
3. Remove from heat. Cool 10 minutes.
4. Add eggs one at a time, stirring with a sturdy wooden spoon until smooth after each addition. The dough will be very thick and difficult to stir.
5. Drop by heaping tablespoons, 3” apart, onto a greased baking sheet.
6. Bake at 400° for 25 to 35 minutes, until golden brown.
7. Let puffs cool in the turned-off oven for 10 minutes. Let cool on a rack.
8. When cool, cut 1/4 off the top of each puff. Scoop out any soft dough inside.
Filling:
1/2 C. whipping cream 2 Tbsp. peach preserves
1/4 C. powdered sugar 1/2 tsp. almond extract
1 (8 oz.) cream cheese 1 1/3 cup canned peaches, drained and finely chopped or 2 med. peaches, peeled and chopped
1. Beat whipping cream until soft peaks form. Gradually add 1/4 C. powdered sugar.
2. Add the cream cheese, almond extract, and peach preserves. Continue beating until smooth. Stir in chopped peaches.
3. Fill each cream puff with peach mixture. (You may fill up to 1 hour before serving.)
4. Replace tops. Sprinkle with powdered sugar.
Chocolate Cake Roll with Whipped Cream Filling
4 eggs, separated 1/4 tsp. salt
3/4 C. sugar, divided 1/4 C. cocoa
1/2 tsp. vanilla 3/4 C. cake flour
1 tsp. baking powder
Fresh strawberries to cut into fans and use as a garnish.
1. Pre-heat the oven to 375°
2. Line a 10 ½ X 15” jellyroll pan with waxed paper. Grease the paper.
3. Separate eggs. Put egg whites in a mixing bowl and whip until they begin to hold their shape. Continue beating, and gradually add 1/2 C. sugar, one tablespoon at a time. Whip until stiff, but not dry.
4. Put yolks in a bowl and whip until lemony yellow. Add 1/4 C. sugar and vanilla. Beat 2 minutes more.
5. Fold egg yolk mixture into the egg whites.
6. Using your wire whip, thoroughly stir the dry ingredients together. Using your rubber scraper, gently fold the dry ingredients into the egg mixture.
7. Pour batter into prepared pan. Bake for 10 to 12 minutes, or until set and no longer doughy.
8. Lay out a clean dish towel. Sprinkle generously with powdered sugar.
9. Remove cake from the oven. Immediately turn onto the prepared towel. Remove the waxed paper and roll up from one long end to another, in the towel. Cool completely (freezer works well for quick cooling).
Filling (2 cups):
1 C. heavy whipping cream 3 Tbsp. powdered sugar
1 tsp. vanilla 2 C mini marshmallows
Note: You may stir in mini chocolate chips, nuts, crushed peppermint candy (place peppermint candy in Ziploc bag and crush with rolling pin),
or sliced strawberries for variations.
1. Whip the chilled cream until billowy.
2. Add vanilla and gradually add powdered sugar one tablespoon at a time. (stabilizes too).
3. Stir marshmallows (and any additional ingredients) into whipped cream.
4. Unroll cooled cake, and trim off the edges (if desired).
5. Spread with the whipped cream mixture, and re-roll the cake.
6. Frost, or sprinkle with powdered sugar. Chill 2 to 3 hours, then slice and enjoy.
Frosting (about 1 cup)
¼ C. butter or margarine 2 C. sifted powdered sugar
2 ½ tablespoons milk ¼ C. cocoa
½ tsp. vanilla
1. Beat butter until creamy.
2. Add other ingredients, and beat until smooth.
Note: For thinner frosting, add milk, for thicker frosting, add more powdered sugar.
Strawberry Fan Garnishes:
Slice the strawberries from tip to stem in thin slices. Keep the stem and the top of the strawberry intact. Fan the strawberry out and garnish the cake with the strawberries.
Cheese Souffle (adapted from mamashealth.com) for 1 ½ qt. dish
4 eggs
3 Tbsp. butter
3 Tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
3 drops Tabasco sauce
1/8 tsp. Worcestershire sauce
Paprika
1 ¼ cups milk
1 cup plus 2 Tbsp. shredded Sharp Cheddar Cheese
1/4 cup shredded Parmesan Cheese
1. Heat oven to 350°.
2. Prepare soufflé dish by liberally greasing (with shortening) the bottom of the dish. Then lightly grease the sides of the dish and cut parchment paper to extend above the rim of the soufflé dish and down into the dish ½ inch. Grease the side of the parchment paper that will contact the egg mixture. Carefully position the parchment paper around the top of the soufflé dish.
3. Separate eggs. Place yolks in small bowl; beat lightly. Set aside. With clean beaters, beat egg whites in small bowl with electric mixer on high speed until stiff peaks form; set aside. Melt butter in medium saucepan on low heat. Add flour and seasonings; mix well. Cook 2 minutes or until bubbly, stirring constantly.
4. Gradually add milk stirring until well blended; cook on medium heat until mixture boils and thickens, stirring constantly. Reduce heat to low. Add cheeses; cook until melted, stirring constantly.
5. Remove from heat. Gradually add egg yolks, stirring until well blended after each addition; cool slightly. GENTLY fold in the egg whites.
6. Pour into a 1 ½ qt. prepared soufflé dish. With tip of spoon, make slight indentation or “track” around top of soufflé, 1 inch from edge, to form “top hat.”
7. Lightly sprinkle the top with paprika
8. Bake 40 to 50 minutes or until golden brown.
9. Serve immediately.
Savory Italian Frittata
8 large eggs
1 T. chopped fresh or ½ tsp. dried basil leaves
1 T. chopped fresh or ½ tsp. dried mint leaves
1 T. chopped fresh or ½ tsp. dried sage leaves
1 T. freshly grated Parmesan cheese
½ tsp. salt
1/8 tsp. pepper
½ C. turkey sausage (4oz.)
1 T. butter or margarine
1 small onion, finely chopped (1/4 C.)
½ C. thinly sliced green bell pepper
½ C. chopped yellow summer squash (crooked neck)
1 medium roma tomato, sliced
1/2 C. shredded sharp cheddar (1oz.)
1. In a medium bowl, beat all ingredients except sausage, butter, cheeses, and onion thoroughly with fork or wire whisk until well mixed.
2. Cook and drain sausage and stir in.
2. In 10-inch nonstick skillet, melt butter over medium-high heat. Cook onion in butter 4 to 5 minutes, stirring frequently, until crisp-tender; reduce heat to medium-low.
3. Reduce heat to low and pour egg mixture into skillet. Cover and cook 9 to 11 minutes or until eggs are set around edge and light brown on bottom. Add the cheeses to the top, cover with a lid and allow the cheeses to melt. Cut into wedges.
German Pancakes (Puffed)
6 eggs, beaten 1 C. milk
1 C. flour 3 Tbsp. margarine
1/4 tsp. salt Powdered sugar and maple syrup
1. Put margarine in a 9” x 13” baking pan (glass pans work really well). Place in a cold oven, and turn heat to 450°. The margarine will melt as the pan and oven preheat.
2. Beat eggs, then add flour, salt, and milk. Beat until combined.
(Don’t over mix or pancake may not puff.)
3. Pull out oven rack and pour batter directly into the hot pan.
4. Bake 20-25 minutes, until deep golden brown.
5. Sprinkle with powdered sugar, and serve immediately with maple syrup.
Maple Syrup
1/2 C. granulated sugar 1 T. packed brown sugar
1/4 C. water 1 T. light corn syrup
1/8 tsp. maple extract
1. Combine all ingredients except maple extract in a small saucepan.
2. Cook, stirring, over med-high heat until syrup comes to a full boil.
3. Remove from heat.
4. Add maple extract and stir.
5. Serve hot.
Deluxe Waffles (makes 6)
2 C. flour 4 eggs, separated
1 Tbsp. baking powder 1 ½ C. milk
1 tsp. salt 1/2 C. melted shortening
3 Tbsp. sugar
1. Mix flour, baking powder, salt and sugar.
2. Beat egg yolks. Add milk and melted shortening.
3. Pour into flour mixture and stir to moisten.
4. Beat egg whites until stiff, but not dry. Fold into the batter.
5. Bake in waffle maker.
6. Keep warm in single layers on a cooling rack in your top oven at 200°.
Strawberry Topping
1 box (24 oz.) frozen strawberries in light syrup, thawed
1/4 C. sugar 2 Tbsp. corn starch
1. Drain strawberries, reserving the syrup.
2. Combine sugar and cornstarch in a saucepan. Add reserved syrup.
3. Cook, stirring constantly, over medium-high heat until mixture thickens and boils. Boil for 1 minute.
4. Stir in strawberries. Cool.
Breakfast Strudel (makes 2)
1 box puff pastry dough (1.1 lb.) Thaw according to package directions.
2 Tbsp. unsalted butter 1 C. frozen cubed hash browns
1/2 C. onion, diced 1 C. red or green bell peppers, diced
1 C. diced ham
11 eggs 2 Tbsp. fresh chives, minced
4 oz. cream cheese 2 Tbsp. orange juice
1 egg, beaten 1 Tbsp. water
2 Tbsp. Parmesan cheese, shredded
1. Melt butter in a large skillet. Add potatoes and sauté 5 minutes.
2. Add bell pepper and onion. Sauté 3 minutes, then add the ham.
3. Whisk eggs, chives, salt and pepper together. Add to the pan and cook, stirring, until just set.
4. Remove from heat. Add cream cheese and juice. Stir to combine.
5. Unfold pastry and roll to 10” X 12”. Transfer to parchment lined baking sheet. Lightly mark dough lengthwise, in thirds (dough may already be marked because of fold marks in dough). On each outside section, cut 8 slices.
6. Fill the center section of each puff pastry with half the egg mixture. Fold the strips, right then left, over the egg to form a braid.
7. Beat the single egg and 1 Tbsp. water. Brush on the strudels. Sprinkle parmesan cheese on top.
8. Bake at 400° for 20 to 30 minutes, until golden brown. Let cool 5 minutes before slicing.
Note: You may make this a day ahead and refrigerate over night.
Custom Quiche
1 9-inch unbaked pie crust
1 foil collar to prevent over-browning
1 C. shredded Swiss cheese
1/3 lb. bacon, cooked until crisp and crumbled
2 green onions, thin-sliced and chopped
1/2 tsp. salt
1/4 tsp. dry mustard
3 eggs, beaten
1 C. light cream
2 C. other ingredients of your choice: 1 chopped green pepper, 1 cup sliced mushrooms (use 4 oz.), tomatoes, yellow onions, green onions, spinach, etc. ***Pre-cook green pepper, tomatoes, and onions by microwaving for 2 minutes, stirring occasionally. Blot the vegetables dry on a paper towel.***
1. Prick unbaked pastry shell. Bake at 425°for 5 minutes.
2. Remove pie shell from oven. Combine meat, cheese and vegetables and pour into pie shell.
3. Combine eggs, cream and seasonings in a medium bowl. Beat.
4. Pour eggs in pie shell over meat and vegetables. Microwave on high for 10 minutes. Put collar on pie pan. Bake at 325° for 20-30 minutes or until set. When sharp knife is inserted into the center of the quiche, it should come out clean.
5. Remove from oven and let stand 10 minutes before cutting.
9-inch Pastry
1 ½ C. flour ½ cup + 2 Tbsp. shortening
1 tsp. salt 3-5 Tbsp. ice cold water
1. Combine flour and salt. Using a pastry blender, cut in shortening thoroughly, until the shortening is the size of unpopped popcorn kernels.
2. Sprinkle water in 1 Tbsp. at a time, mixing until all flour is moistened.
(Add 1-2 tsp. more if necessary). Do not over-mix dough.
3. Gather dough into a ball. Roll out and place in a 9” pie pan. Flute edges.
4. Prick the sides and bottom of the crust. Set aside for quiche.
Quiche Topping
¼ C. seedless raisins
1 Tbsp. flour
1 tsp. butter
2 Tbsp. brown sugar
¾ C. apple cider
1. Process raisins and flour in food processor, until the raisins are no bigger than a kernel of whole.
2. Melt butter and add floured raisins. Mix.
2. Add sugar and cider. Boil 1 minute.
3. Spread over warm quiche.
Cobb Salad (adapted from Betty Crocker Cookbook)
¾ pound skinless, boneless turkey breast thinly sliced and stir-fried until done
4 slices bacon crisply cooked and crumbled (1/4 cup)
3/4 cup crumbled blue cheese (3 oz.) reserve 1 oz. for the dressing
1 medium ripe avocado, pitted, peeled, and sliced thinly into wedges
2 medium tomatoes, chopped into cubes (1 ½ cups)
3 hard-cooked eggs, peeled and sliced thin
1/2 head romaine lettuce, leaves separated and torn into bite-size pieces
½ head iceberg lettuce, torn into bite-size pieces
1 cup chopped watercress lettuce (tough stems removed)
Dressing
1/4 cup red wine vinegar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1 clove garlic, finely minced
1/4 teaspoon salt
2 teaspoons sugar
1/2 teaspoon coarsely ground black pepper
1/3 cup extra-virgin olive oil
1. Cut the hard-cooked eggs into 1/8 in slices using a wire egg slicer. Set aside. Prepare the other salad ingredients.
2. In a large frying pan over medium heat, fry the bacon about 10 minutes or until crisp; transfer to paper towels to drain. When cool, crumble and set aside. In the same pan, stir-fry the turkey breast slices.
3. Make a bed of the lettuce on a large platter. Arrange the eggs, bacon, herbs, watercress, turkey, avocados, tomatoes, and the ½ cup blue cheese in a neat pattern atop the lettuce, in rows or in a checkerboard pattern covering the lettuce almost completely.
4. In a small bowl, whisk together the all the dressing ingredients except the olive oil. Using a fork, mash in the reserved 1 ounce blue cheese to make a paste. While whisking, slowly drizzle in the olive oil to form a thick dressing.
5. Pour the dressing over the salad. Serve immediately.
3 eggs 1-2 Tbsp. Mayonnaise
1/4 tsp. mustard 1 Tbsp. sweet pickle relish, drained (optional)
salt and pepper to taste
1. Place eggs in cold water, and bring to a boil. Reduce heat and simmer for 15 minutes
2. Pour off boiling water, and re-fill pan with ice cubes in cold water. If eating soon, crack the egg shells, and let the eggs cool in the water (this helps to loosen the shells). If cooking for a later date, do not crack the shell.
3. Peel the eggs. Cut them in half lengthwise and remove the yolks. Put the egg whites in the refrigerator until you are ready to fill them.
4. Put the egg yolks in a zip lock bag. Press the air out, close it, and mash the yolks with your hands.
5. Open the bag and add the ingredients listed, or other ingredients of your choice (salsa and barbecue sauce both work.) Press the air out, close the bag, and mix with your hands.
6. Cut off one corner of the bag. Gather the filling up in that corner, and pipe it into the egg whites. ALWAYS refrigerate deviled eggs.
Egg Drop Soup
TIPS:
Lightly beat the egg so that no bubbles form
Turn off the heat the minute you begin pouring in the egg (this produces silkier threads)
Stir the soup so that it "turns in a circle" around the pot. As it goes 'round the pot, drizzle the egg in
Pour the egg in a very slow stream (pouring it through the tines of a fork from several inches above the pot is a good way to keep the stream slow and steady)
Begin stirring as soon as you start pouring in the egg
To make shreds or threads, stir rapidly for at least 1 minute
Stir the beaten egg in one direction only
3 skinless chicken breast fillets, cut into very thin strips
3 tbsp. cornstarch
2 tbsp. soy sauce
1 1/2 tsp. minced garlic
1 tsp. minced ginger root
3 tbsp. fresh lemon juice
2 tsp. each grated lemon peel & sugar
1/4 tsp. pepper
1 tbsp. vegetable oil
4 (14 1/2 oz.) cans or 7 ¼ cups chicken broth (or make your own)
2 eggs, well beaten
1 (8 oz.) can sliced water chestnuts, drained
1 (6 oz.) pkg. snow peas, thawed or use fresh
1/4 c. chopped green onions
1. Combine chicken strips, 1 tablespoon cornstarch, 1 tablespoon soy sauce, garlic and ginger.
2. In a separate bowl, combine remaining cornstarch, soy sauce, lemon juice, lemon peel, sugar and pepper.
3. In heavy-bottomed, large stock pot, saute chicken in hot oil until no longer pink. Add chicken broth and heat through.
4. Stir lemon mixture and add to broth. Stir until simmering and slightly thickened. Pour beaten eggs into soup in a steady stream and mix quickly with a fork to separate the strands.
5. Add snow peas, water chestnuts and green onions and heat through. Makes 9 1/2 cups.
Peaches and Cream Spiced Cream Puffs
Puff Pastry:
1/2 C. margarine 1 C water
1/4 tsp. cinnamon 1/8 tsp. nutmeg
1/8 tsp. ginger 1/8 tsp. salt
1 C. flour 4 eggs
1. In a medium saucepan, combine margarine, water, cinnamon, ginger, nutmeg and salt. Bring to a boil.
2. Add flour all at once, stirring vigorously. Cook until a ball forms that won’t separate.
3. Remove from heat. Cool 10 minutes.
4. Add eggs one at a time, stirring with a sturdy wooden spoon until smooth after each addition. The dough will be very thick and difficult to stir.
5. Drop by heaping tablespoons, 3” apart, onto a greased baking sheet.
6. Bake at 400° for 25 to 35 minutes, until golden brown.
7. Let puffs cool in the turned-off oven for 10 minutes. Let cool on a rack.
8. When cool, cut 1/4 off the top of each puff. Scoop out any soft dough inside.
Filling:
1/2 C. whipping cream 2 Tbsp. peach preserves
1/4 C. powdered sugar 1/2 tsp. almond extract
1 (8 oz.) cream cheese 1 1/3 cup canned peaches, drained and finely chopped or 2 med. peaches, peeled and chopped
1. Beat whipping cream until soft peaks form. Gradually add 1/4 C. powdered sugar.
2. Add the cream cheese, almond extract, and peach preserves. Continue beating until smooth. Stir in chopped peaches.
3. Fill each cream puff with peach mixture. (You may fill up to 1 hour before serving.)
4. Replace tops. Sprinkle with powdered sugar.
Chocolate Cake Roll with Whipped Cream Filling
4 eggs, separated 1/4 tsp. salt
3/4 C. sugar, divided 1/4 C. cocoa
1/2 tsp. vanilla 3/4 C. cake flour
1 tsp. baking powder
Fresh strawberries to cut into fans and use as a garnish.
1. Pre-heat the oven to 375°
2. Line a 10 ½ X 15” jellyroll pan with waxed paper. Grease the paper.
3. Separate eggs. Put egg whites in a mixing bowl and whip until they begin to hold their shape. Continue beating, and gradually add 1/2 C. sugar, one tablespoon at a time. Whip until stiff, but not dry.
4. Put yolks in a bowl and whip until lemony yellow. Add 1/4 C. sugar and vanilla. Beat 2 minutes more.
5. Fold egg yolk mixture into the egg whites.
6. Using your wire whip, thoroughly stir the dry ingredients together. Using your rubber scraper, gently fold the dry ingredients into the egg mixture.
7. Pour batter into prepared pan. Bake for 10 to 12 minutes, or until set and no longer doughy.
8. Lay out a clean dish towel. Sprinkle generously with powdered sugar.
9. Remove cake from the oven. Immediately turn onto the prepared towel. Remove the waxed paper and roll up from one long end to another, in the towel. Cool completely (freezer works well for quick cooling).
Filling (2 cups):
1 C. heavy whipping cream 3 Tbsp. powdered sugar
1 tsp. vanilla 2 C mini marshmallows
Note: You may stir in mini chocolate chips, nuts, crushed peppermint candy (place peppermint candy in Ziploc bag and crush with rolling pin),
or sliced strawberries for variations.
1. Whip the chilled cream until billowy.
2. Add vanilla and gradually add powdered sugar one tablespoon at a time. (stabilizes too).
3. Stir marshmallows (and any additional ingredients) into whipped cream.
4. Unroll cooled cake, and trim off the edges (if desired).
5. Spread with the whipped cream mixture, and re-roll the cake.
6. Frost, or sprinkle with powdered sugar. Chill 2 to 3 hours, then slice and enjoy.
Frosting (about 1 cup)
¼ C. butter or margarine 2 C. sifted powdered sugar
2 ½ tablespoons milk ¼ C. cocoa
½ tsp. vanilla
1. Beat butter until creamy.
2. Add other ingredients, and beat until smooth.
Note: For thinner frosting, add milk, for thicker frosting, add more powdered sugar.
Strawberry Fan Garnishes:
Slice the strawberries from tip to stem in thin slices. Keep the stem and the top of the strawberry intact. Fan the strawberry out and garnish the cake with the strawberries.
Cheese Souffle (adapted from mamashealth.com) for 1 ½ qt. dish
4 eggs
3 Tbsp. butter
3 Tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
3 drops Tabasco sauce
1/8 tsp. Worcestershire sauce
Paprika
1 ¼ cups milk
1 cup plus 2 Tbsp. shredded Sharp Cheddar Cheese
1/4 cup shredded Parmesan Cheese
1. Heat oven to 350°.
2. Prepare soufflé dish by liberally greasing (with shortening) the bottom of the dish. Then lightly grease the sides of the dish and cut parchment paper to extend above the rim of the soufflé dish and down into the dish ½ inch. Grease the side of the parchment paper that will contact the egg mixture. Carefully position the parchment paper around the top of the soufflé dish.
3. Separate eggs. Place yolks in small bowl; beat lightly. Set aside. With clean beaters, beat egg whites in small bowl with electric mixer on high speed until stiff peaks form; set aside. Melt butter in medium saucepan on low heat. Add flour and seasonings; mix well. Cook 2 minutes or until bubbly, stirring constantly.
4. Gradually add milk stirring until well blended; cook on medium heat until mixture boils and thickens, stirring constantly. Reduce heat to low. Add cheeses; cook until melted, stirring constantly.
5. Remove from heat. Gradually add egg yolks, stirring until well blended after each addition; cool slightly. GENTLY fold in the egg whites.
6. Pour into a 1 ½ qt. prepared soufflé dish. With tip of spoon, make slight indentation or “track” around top of soufflé, 1 inch from edge, to form “top hat.”
7. Lightly sprinkle the top with paprika
8. Bake 40 to 50 minutes or until golden brown.
9. Serve immediately.
Savory Italian Frittata
8 large eggs
1 T. chopped fresh or ½ tsp. dried basil leaves
1 T. chopped fresh or ½ tsp. dried mint leaves
1 T. chopped fresh or ½ tsp. dried sage leaves
1 T. freshly grated Parmesan cheese
½ tsp. salt
1/8 tsp. pepper
½ C. turkey sausage (4oz.)
1 T. butter or margarine
1 small onion, finely chopped (1/4 C.)
½ C. thinly sliced green bell pepper
½ C. chopped yellow summer squash (crooked neck)
1 medium roma tomato, sliced
1/2 C. shredded sharp cheddar (1oz.)
1. In a medium bowl, beat all ingredients except sausage, butter, cheeses, and onion thoroughly with fork or wire whisk until well mixed.
2. Cook and drain sausage and stir in.
2. In 10-inch nonstick skillet, melt butter over medium-high heat. Cook onion in butter 4 to 5 minutes, stirring frequently, until crisp-tender; reduce heat to medium-low.
3. Reduce heat to low and pour egg mixture into skillet. Cover and cook 9 to 11 minutes or until eggs are set around edge and light brown on bottom. Add the cheeses to the top, cover with a lid and allow the cheeses to melt. Cut into wedges.
German Pancakes (Puffed)
6 eggs, beaten 1 C. milk
1 C. flour 3 Tbsp. margarine
1/4 tsp. salt Powdered sugar and maple syrup
1. Put margarine in a 9” x 13” baking pan (glass pans work really well). Place in a cold oven, and turn heat to 450°. The margarine will melt as the pan and oven preheat.
2. Beat eggs, then add flour, salt, and milk. Beat until combined.
(Don’t over mix or pancake may not puff.)
3. Pull out oven rack and pour batter directly into the hot pan.
4. Bake 20-25 minutes, until deep golden brown.
5. Sprinkle with powdered sugar, and serve immediately with maple syrup.
Maple Syrup
1/2 C. granulated sugar 1 T. packed brown sugar
1/4 C. water 1 T. light corn syrup
1/8 tsp. maple extract
1. Combine all ingredients except maple extract in a small saucepan.
2. Cook, stirring, over med-high heat until syrup comes to a full boil.
3. Remove from heat.
4. Add maple extract and stir.
5. Serve hot.
Deluxe Waffles (makes 6)
2 C. flour 4 eggs, separated
1 Tbsp. baking powder 1 ½ C. milk
1 tsp. salt 1/2 C. melted shortening
3 Tbsp. sugar
1. Mix flour, baking powder, salt and sugar.
2. Beat egg yolks. Add milk and melted shortening.
3. Pour into flour mixture and stir to moisten.
4. Beat egg whites until stiff, but not dry. Fold into the batter.
5. Bake in waffle maker.
6. Keep warm in single layers on a cooling rack in your top oven at 200°.
Strawberry Topping
1 box (24 oz.) frozen strawberries in light syrup, thawed
1/4 C. sugar 2 Tbsp. corn starch
1. Drain strawberries, reserving the syrup.
2. Combine sugar and cornstarch in a saucepan. Add reserved syrup.
3. Cook, stirring constantly, over medium-high heat until mixture thickens and boils. Boil for 1 minute.
4. Stir in strawberries. Cool.
Breakfast Strudel (makes 2)
1 box puff pastry dough (1.1 lb.) Thaw according to package directions.
2 Tbsp. unsalted butter 1 C. frozen cubed hash browns
1/2 C. onion, diced 1 C. red or green bell peppers, diced
1 C. diced ham
11 eggs 2 Tbsp. fresh chives, minced
4 oz. cream cheese 2 Tbsp. orange juice
1 egg, beaten 1 Tbsp. water
2 Tbsp. Parmesan cheese, shredded
1. Melt butter in a large skillet. Add potatoes and sauté 5 minutes.
2. Add bell pepper and onion. Sauté 3 minutes, then add the ham.
3. Whisk eggs, chives, salt and pepper together. Add to the pan and cook, stirring, until just set.
4. Remove from heat. Add cream cheese and juice. Stir to combine.
5. Unfold pastry and roll to 10” X 12”. Transfer to parchment lined baking sheet. Lightly mark dough lengthwise, in thirds (dough may already be marked because of fold marks in dough). On each outside section, cut 8 slices.
6. Fill the center section of each puff pastry with half the egg mixture. Fold the strips, right then left, over the egg to form a braid.
7. Beat the single egg and 1 Tbsp. water. Brush on the strudels. Sprinkle parmesan cheese on top.
8. Bake at 400° for 20 to 30 minutes, until golden brown. Let cool 5 minutes before slicing.
Note: You may make this a day ahead and refrigerate over night.
Custom Quiche
1 9-inch unbaked pie crust
1 foil collar to prevent over-browning
1 C. shredded Swiss cheese
1/3 lb. bacon, cooked until crisp and crumbled
2 green onions, thin-sliced and chopped
1/2 tsp. salt
1/4 tsp. dry mustard
3 eggs, beaten
1 C. light cream
2 C. other ingredients of your choice: 1 chopped green pepper, 1 cup sliced mushrooms (use 4 oz.), tomatoes, yellow onions, green onions, spinach, etc. ***Pre-cook green pepper, tomatoes, and onions by microwaving for 2 minutes, stirring occasionally. Blot the vegetables dry on a paper towel.***
1. Prick unbaked pastry shell. Bake at 425°for 5 minutes.
2. Remove pie shell from oven. Combine meat, cheese and vegetables and pour into pie shell.
3. Combine eggs, cream and seasonings in a medium bowl. Beat.
4. Pour eggs in pie shell over meat and vegetables. Microwave on high for 10 minutes. Put collar on pie pan. Bake at 325° for 20-30 minutes or until set. When sharp knife is inserted into the center of the quiche, it should come out clean.
5. Remove from oven and let stand 10 minutes before cutting.
9-inch Pastry
1 ½ C. flour ½ cup + 2 Tbsp. shortening
1 tsp. salt 3-5 Tbsp. ice cold water
1. Combine flour and salt. Using a pastry blender, cut in shortening thoroughly, until the shortening is the size of unpopped popcorn kernels.
2. Sprinkle water in 1 Tbsp. at a time, mixing until all flour is moistened.
(Add 1-2 tsp. more if necessary). Do not over-mix dough.
3. Gather dough into a ball. Roll out and place in a 9” pie pan. Flute edges.
4. Prick the sides and bottom of the crust. Set aside for quiche.
Quiche Topping
¼ C. seedless raisins
1 Tbsp. flour
1 tsp. butter
2 Tbsp. brown sugar
¾ C. apple cider
1. Process raisins and flour in food processor, until the raisins are no bigger than a kernel of whole.
2. Melt butter and add floured raisins. Mix.
2. Add sugar and cider. Boil 1 minute.
3. Spread over warm quiche.
Cobb Salad (adapted from Betty Crocker Cookbook)
¾ pound skinless, boneless turkey breast thinly sliced and stir-fried until done
4 slices bacon crisply cooked and crumbled (1/4 cup)
3/4 cup crumbled blue cheese (3 oz.) reserve 1 oz. for the dressing
1 medium ripe avocado, pitted, peeled, and sliced thinly into wedges
2 medium tomatoes, chopped into cubes (1 ½ cups)
3 hard-cooked eggs, peeled and sliced thin
1/2 head romaine lettuce, leaves separated and torn into bite-size pieces
½ head iceberg lettuce, torn into bite-size pieces
1 cup chopped watercress lettuce (tough stems removed)
Dressing
1/4 cup red wine vinegar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1 clove garlic, finely minced
1/4 teaspoon salt
2 teaspoons sugar
1/2 teaspoon coarsely ground black pepper
1/3 cup extra-virgin olive oil
1. Cut the hard-cooked eggs into 1/8 in slices using a wire egg slicer. Set aside. Prepare the other salad ingredients.
2. In a large frying pan over medium heat, fry the bacon about 10 minutes or until crisp; transfer to paper towels to drain. When cool, crumble and set aside. In the same pan, stir-fry the turkey breast slices.
3. Make a bed of the lettuce on a large platter. Arrange the eggs, bacon, herbs, watercress, turkey, avocados, tomatoes, and the ½ cup blue cheese in a neat pattern atop the lettuce, in rows or in a checkerboard pattern covering the lettuce almost completely.
4. In a small bowl, whisk together the all the dressing ingredients except the olive oil. Using a fork, mash in the reserved 1 ounce blue cheese to make a paste. While whisking, slowly drizzle in the olive oil to form a thick dressing.
5. Pour the dressing over the salad. Serve immediately.
Meats, Poultry, Fish, Vegetarianism
Glazed Pork Chops
6 pork chops (boneless or bone-in)
2/3 cup brown sugar
½ teaspoon pepper
2 teaspoons salt
2 teaspoons dry mustard
2 teaspoons paprika
2 teaspoons sage
2 Tablespoons water
1. Place pork chops in 9x13 pan.
2. Mix remaining ingredients, adding more water if necessary to make a glaze that is thin enough to pour. Pour over pork chops.
3. Bake at 350º, uncovered, for 45-50 minutes, or until meat tests done. Check at 20 minutes to see if the meat is properly cooked. Check every 5 minutes thereafter. Cooking time will vary based on the thickness of the meat, the pan you are using, and how closely you place the pieces together in the pan. Use a meat thermometer to test internal temperature (160˚).
Herbed Mashed Potatoes (Serves 8)
8 medium potatoes (about 3 lbs)
½ to ¾ cup milk
5 Tablespoons margarine, softened
1 package Ranch Dressing Mix
1. Peel and cube potatoes.
2. Place in 2-qt saucepan and add enough water to just cover potatoes.
3. Heat to boiling. Reduce heat . Cover and simmer 20-30 minutes, or until potatoes are tender when pierced with a fork.
4. Drain. Shake pan with potatoes over low heat to dry potatoes. This helps potatoes be fluffier.
5. Mash potatoes in pan with potato masher or hand mixer.
6. Add milk in small amounts, mashing after each addition, until potatoes reach desired consistency. Add margarine and Ranch Dressing Mix.
7. Mash until fluffy.
Tofu Tortilla Casserole
(from www.recipegoldmine.com)
Makes 6 servings
1 tablespoon plus 2 teaspoons olive oil
1/2 cup chopped onion
2 garlic cloves, minced
2 cups low-fat cottage cheese
14 ounces firm tofu, divided
2 (15 oz.) cans crushed tomatoes
2 tablespoons chopped cilantro
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
6 (6-inch) corn tortillas, cut into 6 wedges
2 cups shredded Cheddar cheese
1/2 cup sliced green onions
10 black olives, sliced
To prepare sauce:
1. Cut off 2 oz of tofu and cube for students to taste. Crumble the remaining 12 oz. into pea-sized pieces and set aside.
2. In a medium saucepan, heat oil.
3. Stir in onion and garlic and cook for 1 minute.
4. Add tomatoes, cilantro, chili powder, cumin and salt.
5. Bring to a boil, stirring occasionally. Reduce heat; simmer (uncovered) 10 minutes. The simmering will reduce the sauce to the consistency of pudding.
6. Add cottage cheese and crumbled tofu and cook 1 minute longer.
To prepare casserole:
7. Preheat oven to 350 degrees F.
8. Spray a 13 x 9 x 2-inch casserole with nonstick cooking spray.
9. Spread 1 cup sauce in bottom of casserole.
10. Layer with half the tortillas, then sauce, Cheddar cheese and green onions.
11. Repeat the layers; top with olives.
12. Bake until lightly browned and cheese is bubbly, about 30 minutes.
13. Serve cubed tofu in bowl for students to taste.
Stir-Fried Asian Beef and Noodles (Serves 6) (adapted from BCC)
1 lb. beef boneless sirloin or round steak, cut into 2x1/4 inch strips
1 tablespoon vegetable oil
1 teaspoon cornstarch
1 teaspoon soy sauce
7 ounces thin spaghetti noodles
1 tablespoon vegetable oil
1 tablespoon finely grated gingerroot
1 clove garlic, finely chopped
1 bag (16 ounce) frozen mixed vegetables (broccoli, cauliflower, carrot works well)
1 tablespoon vegetable oil
¾ cup beef broth
1/3 cup rice vinegar
¼ cup honey
¼ cup soy sauce
1 teaspoon sesame oil
4 medium green onions, sliced (use the green and white parts)
1. In a large zip-loc bag, combine beef, 1 tablespoon vegetable oil, cornstarch and 1 teaspoon soy sauce.
2. Seal bag and refrigerate 20 minutes.
3. Bring pot of water to boil. Add spaghetti noodles and cook for 6 minutes or until tender (al dente). Drain.
4. Heat skillet or wok over medium-high heat. Add 1 tablespoon oil.
5. Add gingerroot and garlic. Cook 30 seconds.
6. Add vegetables. Cook until tender-crisp.
7. Remove vegetables from skillet.
Add another tablespoon oil to skillet or wok.
8. Add beef. Stir-fry about 5 minutes, or until brown.
9. Remove meat from skillet.
10. Add broth, vinegar, honey, ¼ cup soy sauce and sesame oil to skillet.
11. Stir in noodles and heat to boiling.
12. Cook over medium heat, about 2 minutes, stirring frequently until noodles are tender.
13. Stir in beef, vegetables and green onions. Cook and stir about 2 minutes.
Fresh Salsa
1 can black beans, rinsed and drained
1 can corn, drained
2 avocados, chopped
2 green onions, sliced (use white and green)
1-2 tablespoons chopped cilantro
2 tomatoes, seeded and chopped
1 package dry Italian salad dressing mix
ingredients to prepare dressing mix
tortilla chips
1. Combine beans, corn, avocados, onions, cilantro and tomatoes in a bowl.
2. Prepare Italian salad dressing according to directions on package.
3. Pour dressing over salsa ingredients. Serve with tortilla chips.
Halibut or Tilapia Baked in Macadamia Nuts
1 lb. halibut or tilapia, cut into 4-oz. fillets. (1” thick)
1 cup roasted, no-salt macadamia nuts, finely chopped (as big as sesame seed)
2 eggs, lightly beaten with 2 Tbsp. water
¼ tsp. cayenne pepper
½ teaspoon lemon pepper
1 teaspoon garlic herb seasoning
1 teaspoon Mrs. Dash
1/4 teaspoon salt
4 Tbsp. melted butter
flour for breading
1. Preheat oven to 375°. Grease a cookie sheet, or line it with parchment.
2. Dredge halibut or tilapia fillets in flour, shaking off the excess.
3. Add cayenne pepper to eggs, and dip each fillet in the egg mixture.
4. Chop the macadamia nuts and mix in the lemon pepper, garlic herb seasoning, Mrs. Dash seasoning, and salt.
5. Roll fish in chopped macadamia nut mixture. Press the nuts down, then place on prepared cookie sheet.
6. Pour 1 Tbsp. melted butter over each fillet, and bake for 5 to10, or until fish is just done. (Test the center -- It will flake with a fork and will appear opaque.)
7. Let stand for a few minutes to finish cooking, and to reabsorb the juices.
TIPS:
*Fish is easy to over cook. Check it a minute or two before the set time.
*The chopped nuts should be in uneven pieces – some chunks and just a little powder, for a crunchy texture. Grinding or chopping too much will release the nut oil.
* It is delicious served with coconut sticky rice and steamed vegetables.
Chocolate Pudding Cake
Cake Pudding
1 1/2 C. flour 3/4 C. granulated sugar
1 C. plus 2 Tbsp. granulated sugar 3/4 C. light brown sugar
1 Tbsp. baking powder
3/4 tsp. salt 3 Tbsp. cocoa
¼ C. cocoa 1 1/2 C. boiling water
3/4 C. milk
1 1/2 tsp. vanilla ice cream
¼ C. plus margarine, melted
3/4 C. chopped pecans
1. Sift together flour, sugar, baking powder, salt and cocoa.
2. Add milk, vanilla, melted margarine and chopped pecans. Stir to mix.
3. Pour into a well greased 9 x 13” rectangular baking pan.
4. Combine pudding ingredients. Pour over the top of the cake.
5. Bake at 350° for approximately 45 minutes. Cake top should be “browned”, but don’t let the edges burn.
6. Let stand 10 minutes.
7. Cut squares, then spoon into bowls.
8. Serve hot with ice cream. You will use ½ box of BYU Vanilla ice cream.
Salmon with Honey Mustard Glaze (adapted from BCC)
1 lb salmon filet
Marinade:
1 tablespoon packed brown sugar
1 tablespoon margarine, melted
1 tablespoon vegetable oil
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon prepared mustard
1 clove garlic, crushed
1. Mix marinade ingredients in a small bowl.
2. Place salmon, skin side down, in a shallow baking dish.
3. Pour marinade over salmon. Cover and refrigerate 30 minutes.
4. Set oven control to broil.
5. Remove salmon from marinade. Reserve marinade. Place salmon, skin side down, on rack in broiler pan.
6. Broil with top 4-6 inches from heat for 10-15 minutes, brushing with marinade every few minutes, or until salmon flakes easily with a fork.
7. Discard remaining marinade.
Rice Pilaf
2 tablespoons butter or margarine
½ cup chopped onion
2 cups long-grain rice
½ teaspoon dried rosemary leaves
½ teaspoon dried rubbed sage leaves
½ teaspoon dried thyme leaves
4 cups chicken broth
1. In a 3-qt saucepan, melt butter over medium heat. Cook onion in butter about 3 minutes, stirring occasionally, or until tender.
2. Stir in rice and herbs. Cook 5 minutes, stirring once or twice. Stir in broth.
3. Heat to boiling, stirring once or twice. Reduce heat to low. Cover and simmer 20 minutes. Do not remove lid and do not stir during cooking. Remove from heat. Let stand covered 5 minutes. Fluff with fork before serving.
White Chili (adapted from BCC)
3 Chicken Breasts (12 ounces)
4 cups of liquid from cooking chicken
1 tablespoon vegetable oil
2 onions, chopped (1 cup)
2 garlic cloves, finely chopped
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1 teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon salt
1 tablespoon chicken bouillon granules
1 can whole kernel corn, drained
1 can great northern beans, drained
1 can butter beans, drained
toppings: 1 1/4 cups shredded cheddar cheese, 1/2 cup sour cream, 1 diced tomatoes
1. Place chicken in saucepan and cover with enough water to be one inch above chicken.
2. Put on high heat to boil. Reduce heat and simmer 5 minutes.
3. Remove from heat and cover for 20 minutes.
4. Reserve 4 cups of liquid from cooking chicken.
5. Shred chicken for soup.
6. Heat oil over medium heat. Cook onions and garlic, stirring occasionally, until tender.
7. Add liquid from chicken and remaining ingredients except chicken.
8. Heat to boiling: reduce heat. Simmer, uncovered, 20 minutes.
9. Stir in chicken and simmer 5 minutes or until heated through.
Serve with fried tortilla strips and toppings listed above.
Quick Bread Sticks (Serves 10) This recipe uses yeast for leavening, but is rather quick to make. It makes a good pizza dough as well.
1 ¼ cup warm water
1 tablespoon yeast
2 tablespoons sugar
½ teaspoon salt
3-3 ½ cups flour
¼ cup butter or margarine, melted
garlic salt and parmesan cheese, optional
1. Dissolve yeast in warm water.
2. Add sugar, salt and 2 ½ cups flour. Mix to form dough.
3. If more flour is needed, add up to 1 cup more. Mix about 3 minutes.
4. Let dough rest for 10 minutes.
5. Put half of melted butter or margarine in jelly roll pan.
6. Using rolling pin or hands, flatten dough into buttered jelly roll pan.
7. Spread remaining butter or margarine over top of dough.
8. Using pizza cutter, cut dough into strips.
9. Sprinkle with garlic salt and parmesan cheese, if desired.
10. Let rest another 10 minutes.
11. Bake at 375 degrees for 20 minutes.
12. Cut with pizza cutter again.
Shrimp Fettuccine (adapted from Betty Crocker)
1 bag (1 lb) frozen peas, carrots, peapods and corn (or other mixture)
9 ounces fettuccine
½ lb shrimp, cleaned
2 tablespoons vegetable oil
1 cup half-and-half
1 container (5 ounce) garlic and herb spreadable cheese
1 clove garlic, minced
¼ teaspoon salt
1. Thaw and drain vegetables. Set aside.
2. Cook fettuccine as directed on package. Drain and reserve.
3. Clean shrimp. Remove any peel and veins. Cut each shrimp in half.
4. Heat oil in a 12-inch skillet over medium heat. Add cleaned shrimp and garlic. Cook until shrimp turns pink. Remove from pan and set aside. Keep warm.
5. In same skillet, stir in vegetables. Cook about 7 minutes, stirring occasionally, until vegetables are tender.
6. In a small microwave-safe bowl, mix the half-and-half, cheese spread, and salt until smooth. Heat in microwave until mixture is warmed, checking every 30 seconds so you do not overheat the milk proteins and milk sugars. Add this creamed mixture to the vegetables and stir to coat the vegetables.
7. Gently add the cooked shrimp and the fettuccine. Heat through and serve.
Fruit Dip
1 package (8 ounce) cream cheese
½ cup sour cream
¼ cup brown sugar
¼ cup sugar
1-2 tablespoons maple syrup
1. Using your KitchenAid mixer with the wire whip attachment, beat on high speed until smooth, about 5 minutes.
2. Chill and serve with fruit kabobs.
Green Onion Garnish
3 Green Onions
Small elastic ties or twisty ties
Cut the root end off a small green onion and discard. Place the onion on a cutting board. Measure three inches up from the root end and cut off the green ends. Throw away the green ends. Measure up one inch from the root part of the onion and make several lengthwise cuts through the green part of the onion. Make your cuts as close together as possible. This will leave about a one inch uncut section of the white part of the onion below the cuts you just made.
Place a plastic twist around the uncut section of the onion to hold it together. Place in ice water until ready to use. The thin cuts of the green part of the onion will flair out and curl up slightly, making an attractive garnish.
When ready to serve, remove the plastic twist and place on top of the meat entree and serve.
Lemon Twist
Cut the lemon crosswise into thin slices, 1/8 thick (as thick as a stick of gum). Place the slices flat on your cutting board and insert the tip of your knife in the center. Pull the knife toward the edge, cutting a slit in the slice. Twist the ends on either side of the slit in opposite directions to form a fanciful fan.
Orange Citrus Spiral
Peel a long strip of orange peel using a channeling tool. Tape one end to a straw then wrap the peel around it in a spiral. Freeze until set. To use, remove the straw and cut away the area touched by the tape. Give your orange to the kabob group to cut and add to their kabobs.
Fruit Kabobs
2 Red Delicious apple
1 can pineapple chunks
1 bunch red grapes
1 peeled orange, cut into bite-sized chunks (get this from the kitchen doing citrus spirals. They will make the spirals first.)
skewers
Cut apple into chunks, leaving peel on for color. Drain pineapple juice into a bowl and place apples in juice. Put apple piece, pineapple chunk and grape alternately on skewers.
Celery Fans
1 celery stalk
Trim top and bottom off celery stalk. Cut into 4-inch pieces. Place the celery on a cutting board; starting about one inch away from one end of the celery, use a sharp knife and make several very thin lengthwise cuts through the celery, making your cuts as close together as possible.
Place in ice water until ready to use. The thin cuts of the celery will flair out and curl up slightly, making an attractive garnish.
Carrot Curls
1 Carrot
Using a vegetable peeler, cut slices of the length of carrot. Roll each strip and place individual curls in sections of an ice cube tray filled with ice cold water. Place in refrigerator for 2 hours. Remove from water and stretch curl and place on plate for garnish. Note: if you don’t have ice cube trays, you may secure curls with a toothpick and place in bowl of ice cold water.
Fried Tortilla Strips
5 Corn tortillas
vegetable oil for frying
DIRECTIONS: Cut corn tortillas into 1/4 in wide strips. Pour 1/4 inches vegetable oil into 10 inch frying pan. Fry strips in hot oil for about 15-30 seconds, until golden brown. Drain on paper towels. Can be made 1 day in advance. Store in cool, airtight container. Serve on White Chili with other toppings.
6 pork chops (boneless or bone-in)
2/3 cup brown sugar
½ teaspoon pepper
2 teaspoons salt
2 teaspoons dry mustard
2 teaspoons paprika
2 teaspoons sage
2 Tablespoons water
1. Place pork chops in 9x13 pan.
2. Mix remaining ingredients, adding more water if necessary to make a glaze that is thin enough to pour. Pour over pork chops.
3. Bake at 350º, uncovered, for 45-50 minutes, or until meat tests done. Check at 20 minutes to see if the meat is properly cooked. Check every 5 minutes thereafter. Cooking time will vary based on the thickness of the meat, the pan you are using, and how closely you place the pieces together in the pan. Use a meat thermometer to test internal temperature (160˚).
Herbed Mashed Potatoes (Serves 8)
8 medium potatoes (about 3 lbs)
½ to ¾ cup milk
5 Tablespoons margarine, softened
1 package Ranch Dressing Mix
1. Peel and cube potatoes.
2. Place in 2-qt saucepan and add enough water to just cover potatoes.
3. Heat to boiling. Reduce heat . Cover and simmer 20-30 minutes, or until potatoes are tender when pierced with a fork.
4. Drain. Shake pan with potatoes over low heat to dry potatoes. This helps potatoes be fluffier.
5. Mash potatoes in pan with potato masher or hand mixer.
6. Add milk in small amounts, mashing after each addition, until potatoes reach desired consistency. Add margarine and Ranch Dressing Mix.
7. Mash until fluffy.
Tofu Tortilla Casserole
(from www.recipegoldmine.com)
Makes 6 servings
1 tablespoon plus 2 teaspoons olive oil
1/2 cup chopped onion
2 garlic cloves, minced
2 cups low-fat cottage cheese
14 ounces firm tofu, divided
2 (15 oz.) cans crushed tomatoes
2 tablespoons chopped cilantro
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
6 (6-inch) corn tortillas, cut into 6 wedges
2 cups shredded Cheddar cheese
1/2 cup sliced green onions
10 black olives, sliced
To prepare sauce:
1. Cut off 2 oz of tofu and cube for students to taste. Crumble the remaining 12 oz. into pea-sized pieces and set aside.
2. In a medium saucepan, heat oil.
3. Stir in onion and garlic and cook for 1 minute.
4. Add tomatoes, cilantro, chili powder, cumin and salt.
5. Bring to a boil, stirring occasionally. Reduce heat; simmer (uncovered) 10 minutes. The simmering will reduce the sauce to the consistency of pudding.
6. Add cottage cheese and crumbled tofu and cook 1 minute longer.
To prepare casserole:
7. Preheat oven to 350 degrees F.
8. Spray a 13 x 9 x 2-inch casserole with nonstick cooking spray.
9. Spread 1 cup sauce in bottom of casserole.
10. Layer with half the tortillas, then sauce, Cheddar cheese and green onions.
11. Repeat the layers; top with olives.
12. Bake until lightly browned and cheese is bubbly, about 30 minutes.
13. Serve cubed tofu in bowl for students to taste.
Stir-Fried Asian Beef and Noodles (Serves 6) (adapted from BCC)
1 lb. beef boneless sirloin or round steak, cut into 2x1/4 inch strips
1 tablespoon vegetable oil
1 teaspoon cornstarch
1 teaspoon soy sauce
7 ounces thin spaghetti noodles
1 tablespoon vegetable oil
1 tablespoon finely grated gingerroot
1 clove garlic, finely chopped
1 bag (16 ounce) frozen mixed vegetables (broccoli, cauliflower, carrot works well)
1 tablespoon vegetable oil
¾ cup beef broth
1/3 cup rice vinegar
¼ cup honey
¼ cup soy sauce
1 teaspoon sesame oil
4 medium green onions, sliced (use the green and white parts)
1. In a large zip-loc bag, combine beef, 1 tablespoon vegetable oil, cornstarch and 1 teaspoon soy sauce.
2. Seal bag and refrigerate 20 minutes.
3. Bring pot of water to boil. Add spaghetti noodles and cook for 6 minutes or until tender (al dente). Drain.
4. Heat skillet or wok over medium-high heat. Add 1 tablespoon oil.
5. Add gingerroot and garlic. Cook 30 seconds.
6. Add vegetables. Cook until tender-crisp.
7. Remove vegetables from skillet.
Add another tablespoon oil to skillet or wok.
8. Add beef. Stir-fry about 5 minutes, or until brown.
9. Remove meat from skillet.
10. Add broth, vinegar, honey, ¼ cup soy sauce and sesame oil to skillet.
11. Stir in noodles and heat to boiling.
12. Cook over medium heat, about 2 minutes, stirring frequently until noodles are tender.
13. Stir in beef, vegetables and green onions. Cook and stir about 2 minutes.
Fresh Salsa
1 can black beans, rinsed and drained
1 can corn, drained
2 avocados, chopped
2 green onions, sliced (use white and green)
1-2 tablespoons chopped cilantro
2 tomatoes, seeded and chopped
1 package dry Italian salad dressing mix
ingredients to prepare dressing mix
tortilla chips
1. Combine beans, corn, avocados, onions, cilantro and tomatoes in a bowl.
2. Prepare Italian salad dressing according to directions on package.
3. Pour dressing over salsa ingredients. Serve with tortilla chips.
Halibut or Tilapia Baked in Macadamia Nuts
1 lb. halibut or tilapia, cut into 4-oz. fillets. (1” thick)
1 cup roasted, no-salt macadamia nuts, finely chopped (as big as sesame seed)
2 eggs, lightly beaten with 2 Tbsp. water
¼ tsp. cayenne pepper
½ teaspoon lemon pepper
1 teaspoon garlic herb seasoning
1 teaspoon Mrs. Dash
1/4 teaspoon salt
4 Tbsp. melted butter
flour for breading
1. Preheat oven to 375°. Grease a cookie sheet, or line it with parchment.
2. Dredge halibut or tilapia fillets in flour, shaking off the excess.
3. Add cayenne pepper to eggs, and dip each fillet in the egg mixture.
4. Chop the macadamia nuts and mix in the lemon pepper, garlic herb seasoning, Mrs. Dash seasoning, and salt.
5. Roll fish in chopped macadamia nut mixture. Press the nuts down, then place on prepared cookie sheet.
6. Pour 1 Tbsp. melted butter over each fillet, and bake for 5 to10, or until fish is just done. (Test the center -- It will flake with a fork and will appear opaque.)
7. Let stand for a few minutes to finish cooking, and to reabsorb the juices.
TIPS:
*Fish is easy to over cook. Check it a minute or two before the set time.
*The chopped nuts should be in uneven pieces – some chunks and just a little powder, for a crunchy texture. Grinding or chopping too much will release the nut oil.
* It is delicious served with coconut sticky rice and steamed vegetables.
Chocolate Pudding Cake
Cake Pudding
1 1/2 C. flour 3/4 C. granulated sugar
1 C. plus 2 Tbsp. granulated sugar 3/4 C. light brown sugar
1 Tbsp. baking powder
3/4 tsp. salt 3 Tbsp. cocoa
¼ C. cocoa 1 1/2 C. boiling water
3/4 C. milk
1 1/2 tsp. vanilla ice cream
¼ C. plus margarine, melted
3/4 C. chopped pecans
1. Sift together flour, sugar, baking powder, salt and cocoa.
2. Add milk, vanilla, melted margarine and chopped pecans. Stir to mix.
3. Pour into a well greased 9 x 13” rectangular baking pan.
4. Combine pudding ingredients. Pour over the top of the cake.
5. Bake at 350° for approximately 45 minutes. Cake top should be “browned”, but don’t let the edges burn.
6. Let stand 10 minutes.
7. Cut squares, then spoon into bowls.
8. Serve hot with ice cream. You will use ½ box of BYU Vanilla ice cream.
Salmon with Honey Mustard Glaze (adapted from BCC)
1 lb salmon filet
Marinade:
1 tablespoon packed brown sugar
1 tablespoon margarine, melted
1 tablespoon vegetable oil
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon prepared mustard
1 clove garlic, crushed
1. Mix marinade ingredients in a small bowl.
2. Place salmon, skin side down, in a shallow baking dish.
3. Pour marinade over salmon. Cover and refrigerate 30 minutes.
4. Set oven control to broil.
5. Remove salmon from marinade. Reserve marinade. Place salmon, skin side down, on rack in broiler pan.
6. Broil with top 4-6 inches from heat for 10-15 minutes, brushing with marinade every few minutes, or until salmon flakes easily with a fork.
7. Discard remaining marinade.
Rice Pilaf
2 tablespoons butter or margarine
½ cup chopped onion
2 cups long-grain rice
½ teaspoon dried rosemary leaves
½ teaspoon dried rubbed sage leaves
½ teaspoon dried thyme leaves
4 cups chicken broth
1. In a 3-qt saucepan, melt butter over medium heat. Cook onion in butter about 3 minutes, stirring occasionally, or until tender.
2. Stir in rice and herbs. Cook 5 minutes, stirring once or twice. Stir in broth.
3. Heat to boiling, stirring once or twice. Reduce heat to low. Cover and simmer 20 minutes. Do not remove lid and do not stir during cooking. Remove from heat. Let stand covered 5 minutes. Fluff with fork before serving.
White Chili (adapted from BCC)
3 Chicken Breasts (12 ounces)
4 cups of liquid from cooking chicken
1 tablespoon vegetable oil
2 onions, chopped (1 cup)
2 garlic cloves, finely chopped
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1 teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon salt
1 tablespoon chicken bouillon granules
1 can whole kernel corn, drained
1 can great northern beans, drained
1 can butter beans, drained
toppings: 1 1/4 cups shredded cheddar cheese, 1/2 cup sour cream, 1 diced tomatoes
1. Place chicken in saucepan and cover with enough water to be one inch above chicken.
2. Put on high heat to boil. Reduce heat and simmer 5 minutes.
3. Remove from heat and cover for 20 minutes.
4. Reserve 4 cups of liquid from cooking chicken.
5. Shred chicken for soup.
6. Heat oil over medium heat. Cook onions and garlic, stirring occasionally, until tender.
7. Add liquid from chicken and remaining ingredients except chicken.
8. Heat to boiling: reduce heat. Simmer, uncovered, 20 minutes.
9. Stir in chicken and simmer 5 minutes or until heated through.
Serve with fried tortilla strips and toppings listed above.
Quick Bread Sticks (Serves 10) This recipe uses yeast for leavening, but is rather quick to make. It makes a good pizza dough as well.
1 ¼ cup warm water
1 tablespoon yeast
2 tablespoons sugar
½ teaspoon salt
3-3 ½ cups flour
¼ cup butter or margarine, melted
garlic salt and parmesan cheese, optional
1. Dissolve yeast in warm water.
2. Add sugar, salt and 2 ½ cups flour. Mix to form dough.
3. If more flour is needed, add up to 1 cup more. Mix about 3 minutes.
4. Let dough rest for 10 minutes.
5. Put half of melted butter or margarine in jelly roll pan.
6. Using rolling pin or hands, flatten dough into buttered jelly roll pan.
7. Spread remaining butter or margarine over top of dough.
8. Using pizza cutter, cut dough into strips.
9. Sprinkle with garlic salt and parmesan cheese, if desired.
10. Let rest another 10 minutes.
11. Bake at 375 degrees for 20 minutes.
12. Cut with pizza cutter again.
Shrimp Fettuccine (adapted from Betty Crocker)
1 bag (1 lb) frozen peas, carrots, peapods and corn (or other mixture)
9 ounces fettuccine
½ lb shrimp, cleaned
2 tablespoons vegetable oil
1 cup half-and-half
1 container (5 ounce) garlic and herb spreadable cheese
1 clove garlic, minced
¼ teaspoon salt
1. Thaw and drain vegetables. Set aside.
2. Cook fettuccine as directed on package. Drain and reserve.
3. Clean shrimp. Remove any peel and veins. Cut each shrimp in half.
4. Heat oil in a 12-inch skillet over medium heat. Add cleaned shrimp and garlic. Cook until shrimp turns pink. Remove from pan and set aside. Keep warm.
5. In same skillet, stir in vegetables. Cook about 7 minutes, stirring occasionally, until vegetables are tender.
6. In a small microwave-safe bowl, mix the half-and-half, cheese spread, and salt until smooth. Heat in microwave until mixture is warmed, checking every 30 seconds so you do not overheat the milk proteins and milk sugars. Add this creamed mixture to the vegetables and stir to coat the vegetables.
7. Gently add the cooked shrimp and the fettuccine. Heat through and serve.
Fruit Dip
1 package (8 ounce) cream cheese
½ cup sour cream
¼ cup brown sugar
¼ cup sugar
1-2 tablespoons maple syrup
1. Using your KitchenAid mixer with the wire whip attachment, beat on high speed until smooth, about 5 minutes.
2. Chill and serve with fruit kabobs.
Green Onion Garnish
3 Green Onions
Small elastic ties or twisty ties
Cut the root end off a small green onion and discard. Place the onion on a cutting board. Measure three inches up from the root end and cut off the green ends. Throw away the green ends. Measure up one inch from the root part of the onion and make several lengthwise cuts through the green part of the onion. Make your cuts as close together as possible. This will leave about a one inch uncut section of the white part of the onion below the cuts you just made.
Place a plastic twist around the uncut section of the onion to hold it together. Place in ice water until ready to use. The thin cuts of the green part of the onion will flair out and curl up slightly, making an attractive garnish.
When ready to serve, remove the plastic twist and place on top of the meat entree and serve.
Lemon Twist
Cut the lemon crosswise into thin slices, 1/8 thick (as thick as a stick of gum). Place the slices flat on your cutting board and insert the tip of your knife in the center. Pull the knife toward the edge, cutting a slit in the slice. Twist the ends on either side of the slit in opposite directions to form a fanciful fan.
Orange Citrus Spiral
Peel a long strip of orange peel using a channeling tool. Tape one end to a straw then wrap the peel around it in a spiral. Freeze until set. To use, remove the straw and cut away the area touched by the tape. Give your orange to the kabob group to cut and add to their kabobs.
Fruit Kabobs
2 Red Delicious apple
1 can pineapple chunks
1 bunch red grapes
1 peeled orange, cut into bite-sized chunks (get this from the kitchen doing citrus spirals. They will make the spirals first.)
skewers
Cut apple into chunks, leaving peel on for color. Drain pineapple juice into a bowl and place apples in juice. Put apple piece, pineapple chunk and grape alternately on skewers.
Celery Fans
1 celery stalk
Trim top and bottom off celery stalk. Cut into 4-inch pieces. Place the celery on a cutting board; starting about one inch away from one end of the celery, use a sharp knife and make several very thin lengthwise cuts through the celery, making your cuts as close together as possible.
Place in ice water until ready to use. The thin cuts of the celery will flair out and curl up slightly, making an attractive garnish.
Carrot Curls
1 Carrot
Using a vegetable peeler, cut slices of the length of carrot. Roll each strip and place individual curls in sections of an ice cube tray filled with ice cold water. Place in refrigerator for 2 hours. Remove from water and stretch curl and place on plate for garnish. Note: if you don’t have ice cube trays, you may secure curls with a toothpick and place in bowl of ice cold water.
Fried Tortilla Strips
5 Corn tortillas
vegetable oil for frying
DIRECTIONS: Cut corn tortillas into 1/4 in wide strips. Pour 1/4 inches vegetable oil into 10 inch frying pan. Fry strips in hot oil for about 15-30 seconds, until golden brown. Drain on paper towels. Can be made 1 day in advance. Store in cool, airtight container. Serve on White Chili with other toppings.
milk and dairy
Cream of Anything Soup
Prepare 3 cups medium white sauce:
¼ cup plus 2 Tbsp. butter or margarine
¼ cup plus 2 Tbsp. flour
1 Tbsp. chicken bullion granules
½ tsp. salt
1/4 tsp. pepper
3 cups milk
Cream Soup Base (cook in largest saucepan):
1. Melt butter or margarine in large saucepan over low heat.
2. Blend in flour, bullion, salt and pepper.
3. Cook over low heat, stirring until mixture is smooth and bubbly.
4. Remove from heat. Stir in milk.
5. Return to heat and heat to boiling, stirring constantly. Boil and stir 1 minute.
6. Let sit on warm heat in pan until vegetables are ready to add.
Vegetables (cook in medium saucepan):
7. Place cut vegetables in a medium saucepan, add enough water to barely cover the vegetables. If the vegetables float, mark the side of the pan before adding water so that you can see the correct amount of water to add.
8. Bring the vegetables to a boil on high heat. Cover the saucepan with a lid and reduce the heat to simmer. Cook the vegetables in the saucepan until soft, about 10 to 15 minutes. Be careful all the water does not boil out.
9. Prior to mixing vegetables and white sauce, puree part of the vegetables in a blender. Use a large spoon to place the vegetables in the blender and then pour some of the vegetable cooking water over them and puree.
Combining the Cream Soup Base and Vegetables:
10. Mix the remaining vegetables, the vegetable puree, and the cream soup base together. Add enough of the vegetable water to make the soup the desired consistency. Serve.
NOTE: The following recipes call for additional ingredients. When onions, celery, etc are needed, sauté them separately and add to completed white sauce. When dry herbs/spices are needed, add with bullion, salt and pepper in white sauce preparation.
***Cream of Potato***
4 diced potatoes, washed and peeled
2 stalk diced celery, washed
¼ cup onion, chopped fine
***Cream of Asparagus***
4 cups asparagus
2 tablespoon lemon juice
Dash of ground nutmeg or mace
***Cream of Green Bean***
3 cups green beans
1 teaspoon crushed savory
***Cream of Broccoli***
4 cups broccoli
1/2 teaspoon dry leaf thyme
1/8 tsp. garlic powder
2 bay leaf (added to white sauce and removed before serving)
***Cream of Carrot***
2 cup carrots (about 6 large)
1 tablespoon dry parsley (add with salt, pepper and bullion)
½ teaspoon dry basil (add with salt, pepper and bullion)
***Cream of Cauliflower***
4 cups cauliflower (about 1 head)
1 teaspoon curry powder (add with salt, pepper and bullion)
¼ cup onion, chopped fine (cooked with cauliflower)
2 green onions for garnish
***Cream of Zucchini***
3 cups zucchini (about 4 medium)
1/8 tsp. nutmeg (add with salt, pepper and bullion)
***Cream of Mushroom***
3 cups mushrooms
1/8 tsp. nutmeg
Quick Cheese Fondue
Makes 2 ½ cups, 4-6 servings
1 can (10 ¾ oz.) condensed cheddar cheese soup
1 C. commercial French onion dip
1 C. shredded sharp cheddar cheese
½ tsp. dry mustard
2 dashes cayenne pepper
French Bread (with margarine for toasting) for dipping
*Meatballs
1. Combine fondue ingredients (first 5) in a fondue pot or medium saucepan.
2. Place over low heat until the cheese melts, and the mixture is hot. Or place in fondue pot on low setting and stir occasionally.
3. Slice French bread into 1-inch thick slices. Place slices on baking sheet. Using broiler in oven, toast both sides of bread. Watch carefully so it doesn’t burn. Butter one side of toasted bread and cut into cubes for serving with fondue.
4. Serve by placing meatballs, bread, etc on plate and drizzle with warm fondue.
* Meatballs
1 ½ cups bread crumbs
½ cup oats
½ cup milk
½ cup minced onion
½ cup minced celery
2 beaten eggs
2 pounds lean ground beef
1 tablespoon salt
¼ teaspoon pepper
1 teaspoon nutmeg
¼ cup fresh parsley OR 2 tablespoons dried parsley
½ cup applesauce
1. Soak the bread crumbs and oats in the ½ cup milk.
2. Add the seasonings and mix thoroughly.
3. Add the onion, celery, eggs, ground beef and applesauce, mixing thoroughly.
4. Shape into 1-inch balls (be careful to not over-compress meatballs or they will not cook in center) and sauté in electric skillet at 350 F until cooked through. Drain thoroughly. OR place meatballs on broiling pan and bake at 400 F for 20-25 minutes, or until no longer pink. Serve with Quick Cheese Fondue.
Pineapple Nut Cheeseball
8 oz. cream cheese, softened to almost room temperature
1/2 can (20 oz.) crushed pineapple
¼ C. grated sharp cheddar cheese
2 Tbsp. brown sugar
1/2 Tbsp. reserved pineapple juice
1/4 C. ground pecans
3/8 C. chopped pecans
1. Drain the pineapple into a sieve and press out all juice with the back of a large spoon or the bottom of a measuring cup (reserve 1/2 Tbsp. juice).
2. Combine the drained pineapple, grated sharp cheddar cheese, brown sugar, cream cheese, reserved pineapple juice, and the ground pecans. Mix thoroughly.
3. Put the chopped nuts in a bowl.
4. Chill the cheese mixture then form it into two balls.
5. Roll the chilled cheese balls in the chopped pecans. Wrap the balls in plastic wrap and
chill until served.
6. Serve with crackers.
Sour Cream Coffee Cake
Filling
1/2 C. brown sugar 1/2 C. finely chopped nuts (walnuts)
2 Tbs. margarine 3/4 tsp. ground cinnamon
Cake
3 C. flour 3/4 C. margarine, softened
1 ½ tsp. baking powder 1 ½ tsp. vanilla
1 ½ tsp. baking soda 3 large eggs
3/4 tsp. salt 1 ½ C. sour cream
1 ½ C. sugar
Glaze
1 C. powdered sugar 1/2 tsp. vanilla
3 to 4 Tbsp. milk
1. Preheat oven to 325°. Grease and flour one 12 cup tube pan.
(For two 10X4” loaf pans, make 2 layers each, and bake 45 Minutes.)
2. Combine filling ingredients and mix until crumbly. Set aside.
3. Combine flour, baking powder, baking soda and salt in a bowl.
4. In a large bowl, cream margarine, sugar, vanilla and eggs. Continue to beat on medium speed for 2 minutes.
5. Add flour and sour cream alternately, 1/3 at a time, beating on low speed until ingredients are combined.
6. Pour 1/3 of the batter (about 2 cups) into the well-greased tube pan. Sprinkle with 1/3 of the filling. Repeat to create 3 layers.
7. Bake for 1 hour, until a toothpick inserted into the center comes out clean.
8. Cool in the pan for 10 minutes. Remove to a wire rack, cool 20 minutes.
9. Combine glaze ingredients. Beat until smooth. Drizzle over coffee cake. Serve warm or cool.
Raspberry Ice Cream (for ice cream freezer using ice and rock salt)
***First thing! Determine the half-way mark to the fill line. This will be your fill line for this recipe.
1/2 cup boiling water
ice to equal
1 pkg. (3 oz.) raspberry jello
1 cups sugar
1 cup whipping cream (unwhipped),
1 cups raspberries
6 oz. evaporated milk
1 ¾ - 2 cups milk
1/3 box rock salt
1. Dissolve into 1/2 cup boiling water: 1 pkg. (3 oz.) raspberry jello, 1 cups sugar.
2. Pour 1 cups ice cubes into mixture. Stir to dissolve ice.
3. Pour into 4 quart freezer can.
4. Add 1 cup whipping cream (unwhipped), 1 cups raspberries, 6 oz. evaporated milk, and milk to the half-way mark.
5. Assemble and turn on freezer. Freeze ice cream, layering ice and rock salt around drum. Use 1 part salt to 8 parts ice. As ice/salt mixture melts, add more ice and salt to keep outer drum full. Motor will stop when ice cream is done. Remove plastic dasher and cover ice cream. Leave in ice cream maker filled with ice and salt to keep cold until serving.
Frosting-Dipped Shortbread Logs
Makes about 2 1/2 dozen cookies
1/2 cup butter, softened
3/4 cup all-purpose flour
1/3 cup cornstarch
1/4 cup brown sugar, packed
1/3 cup ground almonds (grind in blender)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
*frosting
1/3 cup chopped almonds
Use your Kitchen Aid mixer to make the dough. It will look dry, but will stick together as you mold it into the logs.
1. Beat 1/2 cup butter with flour, cornstarch, sugar, ground almonds, vanilla and almond extract.
2. Divide dough into 4 equal portions.
3. Pinch and press each portion into a 12- to 14-inch rope, about 1/2 to 3/4 inches in diameter.
4. Gently roll on a smooth surface to smooth out wrinkles and cracks.
5. Cut each rope into 2-inch lengths and place on un-greased baking sheets.
6. Bake in a preheated 350° oven for 18 to 20 minutes, or until just golden on bottoms.
7. Cool on wire racks.
Make frosting and dip half of each cookie into the frosting, then dip into chopped almonds. Place on wire rack over waxed paper for drips. Let cool until set.
*Frosting (about 2 cups)
2 Tbsp. butter or margarine 1 Tbsp. milk
1 C. sifted powdered sugar 1/8 tsp. vanilla
(pink food coloring)
1. Beat butter until creamy.
2. Add other ingredients, and beat until smooth and creamy.
3. (For chocolate frosting, add 2 Tbsp. cocoa, and slightly increase milk)
4. (For thinner frosting, add milk, for thicker frosting, add more powdered sugar.)
Salad
1 small head or ½ large head iceberg lettuce
1 carrot
1 golden delicious apple
2 celery rib
2 green onions
½ cup craisins
½ cup pecans, chopped
¼ cup sugar
1. Mix salad ingredients, except pecans and sugar.
2. Put pecans and sugar in frying pan. Stir over medium heat just until sugar melts and coats pecans. DO NOT overcook. Continue to stir until lightly browned. Remove from pan to cool. Add to salad and toss with dressing just before serving.
Dressing
1/2 c. mayonnaise
1/4 c. sour cream
3 tbsp. honey
2 tsp. poppy seeds
¼ tsp. black pepper
Stir mayonnaise, sour cream, honey, poppy seeds and pepper in small bowl to blend well; add to salad mixture. Toss well to coat.
Whole Wheat Crackers
Makes about 4 dozen crackers
¾ cup all-purpose flour
¾ cup whole wheat flour
1 ½ tsp. sugar
½ + 1/8 tsp. baking soda
½ tsp. salt
½ cup buttermilk
2 Tbsp. vegetable oil
Butter, melted
Sesame seeds, poppy seeds, Kosher salt (coarse salt)
1. Heat oven to 350 degrees.
2. Mix flours, sugar, baking soda and salt.
3. Stir in buttermilk and oil.
4. Shape dough into 3 balls.
5. Roll each ball into 9-inch square on lightly floured board. Remember these are crackers, so they need to be rolled until very thin. Brush with melted butter and sprinkle with coarse salt, sesame seed and/or poppy seed. Lightly re-roll to secure seasonings in dough.
6. Cut into 2-1/4-inch squares. Place squares on un-greased wire cooling racks.
7. Bake 8 to 10 minutes or until crisp and golden. Remove from oven and immediately cool on cooling racks.
Source: Betty Crocker's Old-Fashioned Cookbook, c1990, 1992 ISBM #0-13-073693-7
Quick Pizza
Makes 2 fourteen-inch pizzas
1 ¼ cup warm water 1 tablespoon yeast
2 tablespoons sugar ½ teaspoon salt
3 – 4 cups flour
pizza sauce
3 cups Mozzarella Cheese
pizza toppings as desired
1. Preheat baking stone 10 minutes before placing pizza dough on it.
2. Dissolve yeast in warm water.
3. Add sugar, salt and 3 cups flour. Mix to form dough.
4. If more flour is needed, add up to 1 cup more. Mix about 3 minutes.
5. Let dough rest for 10 minutes.
6. Roll dough into circle on lightly floured surface.
7. Let rest another 10 minutes.
8. Sprinkle heated stone with cornmeal.
9. Gently transfer pizza crust to stone.
10. Top with sauce, cheese, and desired toppings. Bake at 375 degrees for 20-25 minutes.
Trifle
½ yellow box cake, prepared according to instructions and cooled
OR 1 pound cake
1 large box (6 oz.) raspberry jello, prepared to package directions for quick set method (when prepared, put in 110 freezer to speed things up)
6 cups frozen raspberries
1 banana, sliced
*vanilla pudding
1 cup whipping cream – Just before serving, whip and gradually add 2 tablespoons sugar
*Vanilla Pudding
3/4 cups sugar
1/4 cup cornstarch
2 ½ cups milk
½ teaspoon salt
3 egg yolks, slightly beaten
1 tablespoon butter
1 teaspoon vanilla
1. Mix sugar, cornstarch and salt in a in a heavy-bottom saucepan.
2. Add the milk and cook on medium-low heat until thick. Be patient, this takes a while.
3. When mixture is thickened, add part of mixture to egg yolks; mix well
4. Pour egg mixture back into mixture into the saucepan.
5. Cook until thick; take off stove, add butter and vanilla.
Assembling Trifle:
1. Crumble ½ of the cake into large glass serving bowl.
2. Over the cake, ladle ½ of defrosted fruit, ½ of sliced banana, next ½ of the still warm pudding, and lastly ½ of the jello. Repeat layers, ending with jello.
3. Set in the refrigerator to cool.
4. Top with sweetened whipped cream before serving.
Prepare 3 cups medium white sauce:
¼ cup plus 2 Tbsp. butter or margarine
¼ cup plus 2 Tbsp. flour
1 Tbsp. chicken bullion granules
½ tsp. salt
1/4 tsp. pepper
3 cups milk
Cream Soup Base (cook in largest saucepan):
1. Melt butter or margarine in large saucepan over low heat.
2. Blend in flour, bullion, salt and pepper.
3. Cook over low heat, stirring until mixture is smooth and bubbly.
4. Remove from heat. Stir in milk.
5. Return to heat and heat to boiling, stirring constantly. Boil and stir 1 minute.
6. Let sit on warm heat in pan until vegetables are ready to add.
Vegetables (cook in medium saucepan):
7. Place cut vegetables in a medium saucepan, add enough water to barely cover the vegetables. If the vegetables float, mark the side of the pan before adding water so that you can see the correct amount of water to add.
8. Bring the vegetables to a boil on high heat. Cover the saucepan with a lid and reduce the heat to simmer. Cook the vegetables in the saucepan until soft, about 10 to 15 minutes. Be careful all the water does not boil out.
9. Prior to mixing vegetables and white sauce, puree part of the vegetables in a blender. Use a large spoon to place the vegetables in the blender and then pour some of the vegetable cooking water over them and puree.
Combining the Cream Soup Base and Vegetables:
10. Mix the remaining vegetables, the vegetable puree, and the cream soup base together. Add enough of the vegetable water to make the soup the desired consistency. Serve.
NOTE: The following recipes call for additional ingredients. When onions, celery, etc are needed, sauté them separately and add to completed white sauce. When dry herbs/spices are needed, add with bullion, salt and pepper in white sauce preparation.
***Cream of Potato***
4 diced potatoes, washed and peeled
2 stalk diced celery, washed
¼ cup onion, chopped fine
***Cream of Asparagus***
4 cups asparagus
2 tablespoon lemon juice
Dash of ground nutmeg or mace
***Cream of Green Bean***
3 cups green beans
1 teaspoon crushed savory
***Cream of Broccoli***
4 cups broccoli
1/2 teaspoon dry leaf thyme
1/8 tsp. garlic powder
2 bay leaf (added to white sauce and removed before serving)
***Cream of Carrot***
2 cup carrots (about 6 large)
1 tablespoon dry parsley (add with salt, pepper and bullion)
½ teaspoon dry basil (add with salt, pepper and bullion)
***Cream of Cauliflower***
4 cups cauliflower (about 1 head)
1 teaspoon curry powder (add with salt, pepper and bullion)
¼ cup onion, chopped fine (cooked with cauliflower)
2 green onions for garnish
***Cream of Zucchini***
3 cups zucchini (about 4 medium)
1/8 tsp. nutmeg (add with salt, pepper and bullion)
***Cream of Mushroom***
3 cups mushrooms
1/8 tsp. nutmeg
Quick Cheese Fondue
Makes 2 ½ cups, 4-6 servings
1 can (10 ¾ oz.) condensed cheddar cheese soup
1 C. commercial French onion dip
1 C. shredded sharp cheddar cheese
½ tsp. dry mustard
2 dashes cayenne pepper
French Bread (with margarine for toasting) for dipping
*Meatballs
1. Combine fondue ingredients (first 5) in a fondue pot or medium saucepan.
2. Place over low heat until the cheese melts, and the mixture is hot. Or place in fondue pot on low setting and stir occasionally.
3. Slice French bread into 1-inch thick slices. Place slices on baking sheet. Using broiler in oven, toast both sides of bread. Watch carefully so it doesn’t burn. Butter one side of toasted bread and cut into cubes for serving with fondue.
4. Serve by placing meatballs, bread, etc on plate and drizzle with warm fondue.
* Meatballs
1 ½ cups bread crumbs
½ cup oats
½ cup milk
½ cup minced onion
½ cup minced celery
2 beaten eggs
2 pounds lean ground beef
1 tablespoon salt
¼ teaspoon pepper
1 teaspoon nutmeg
¼ cup fresh parsley OR 2 tablespoons dried parsley
½ cup applesauce
1. Soak the bread crumbs and oats in the ½ cup milk.
2. Add the seasonings and mix thoroughly.
3. Add the onion, celery, eggs, ground beef and applesauce, mixing thoroughly.
4. Shape into 1-inch balls (be careful to not over-compress meatballs or they will not cook in center) and sauté in electric skillet at 350 F until cooked through. Drain thoroughly. OR place meatballs on broiling pan and bake at 400 F for 20-25 minutes, or until no longer pink. Serve with Quick Cheese Fondue.
Pineapple Nut Cheeseball
8 oz. cream cheese, softened to almost room temperature
1/2 can (20 oz.) crushed pineapple
¼ C. grated sharp cheddar cheese
2 Tbsp. brown sugar
1/2 Tbsp. reserved pineapple juice
1/4 C. ground pecans
3/8 C. chopped pecans
1. Drain the pineapple into a sieve and press out all juice with the back of a large spoon or the bottom of a measuring cup (reserve 1/2 Tbsp. juice).
2. Combine the drained pineapple, grated sharp cheddar cheese, brown sugar, cream cheese, reserved pineapple juice, and the ground pecans. Mix thoroughly.
3. Put the chopped nuts in a bowl.
4. Chill the cheese mixture then form it into two balls.
5. Roll the chilled cheese balls in the chopped pecans. Wrap the balls in plastic wrap and
chill until served.
6. Serve with crackers.
Sour Cream Coffee Cake
Filling
1/2 C. brown sugar 1/2 C. finely chopped nuts (walnuts)
2 Tbs. margarine 3/4 tsp. ground cinnamon
Cake
3 C. flour 3/4 C. margarine, softened
1 ½ tsp. baking powder 1 ½ tsp. vanilla
1 ½ tsp. baking soda 3 large eggs
3/4 tsp. salt 1 ½ C. sour cream
1 ½ C. sugar
Glaze
1 C. powdered sugar 1/2 tsp. vanilla
3 to 4 Tbsp. milk
1. Preheat oven to 325°. Grease and flour one 12 cup tube pan.
(For two 10X4” loaf pans, make 2 layers each, and bake 45 Minutes.)
2. Combine filling ingredients and mix until crumbly. Set aside.
3. Combine flour, baking powder, baking soda and salt in a bowl.
4. In a large bowl, cream margarine, sugar, vanilla and eggs. Continue to beat on medium speed for 2 minutes.
5. Add flour and sour cream alternately, 1/3 at a time, beating on low speed until ingredients are combined.
6. Pour 1/3 of the batter (about 2 cups) into the well-greased tube pan. Sprinkle with 1/3 of the filling. Repeat to create 3 layers.
7. Bake for 1 hour, until a toothpick inserted into the center comes out clean.
8. Cool in the pan for 10 minutes. Remove to a wire rack, cool 20 minutes.
9. Combine glaze ingredients. Beat until smooth. Drizzle over coffee cake. Serve warm or cool.
Raspberry Ice Cream (for ice cream freezer using ice and rock salt)
***First thing! Determine the half-way mark to the fill line. This will be your fill line for this recipe.
1/2 cup boiling water
ice to equal
1 pkg. (3 oz.) raspberry jello
1 cups sugar
1 cup whipping cream (unwhipped),
1 cups raspberries
6 oz. evaporated milk
1 ¾ - 2 cups milk
1/3 box rock salt
1. Dissolve into 1/2 cup boiling water: 1 pkg. (3 oz.) raspberry jello, 1 cups sugar.
2. Pour 1 cups ice cubes into mixture. Stir to dissolve ice.
3. Pour into 4 quart freezer can.
4. Add 1 cup whipping cream (unwhipped), 1 cups raspberries, 6 oz. evaporated milk, and milk to the half-way mark.
5. Assemble and turn on freezer. Freeze ice cream, layering ice and rock salt around drum. Use 1 part salt to 8 parts ice. As ice/salt mixture melts, add more ice and salt to keep outer drum full. Motor will stop when ice cream is done. Remove plastic dasher and cover ice cream. Leave in ice cream maker filled with ice and salt to keep cold until serving.
Frosting-Dipped Shortbread Logs
Makes about 2 1/2 dozen cookies
1/2 cup butter, softened
3/4 cup all-purpose flour
1/3 cup cornstarch
1/4 cup brown sugar, packed
1/3 cup ground almonds (grind in blender)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
*frosting
1/3 cup chopped almonds
Use your Kitchen Aid mixer to make the dough. It will look dry, but will stick together as you mold it into the logs.
1. Beat 1/2 cup butter with flour, cornstarch, sugar, ground almonds, vanilla and almond extract.
2. Divide dough into 4 equal portions.
3. Pinch and press each portion into a 12- to 14-inch rope, about 1/2 to 3/4 inches in diameter.
4. Gently roll on a smooth surface to smooth out wrinkles and cracks.
5. Cut each rope into 2-inch lengths and place on un-greased baking sheets.
6. Bake in a preheated 350° oven for 18 to 20 minutes, or until just golden on bottoms.
7. Cool on wire racks.
Make frosting and dip half of each cookie into the frosting, then dip into chopped almonds. Place on wire rack over waxed paper for drips. Let cool until set.
*Frosting (about 2 cups)
2 Tbsp. butter or margarine 1 Tbsp. milk
1 C. sifted powdered sugar 1/8 tsp. vanilla
(pink food coloring)
1. Beat butter until creamy.
2. Add other ingredients, and beat until smooth and creamy.
3. (For chocolate frosting, add 2 Tbsp. cocoa, and slightly increase milk)
4. (For thinner frosting, add milk, for thicker frosting, add more powdered sugar.)
Salad
1 small head or ½ large head iceberg lettuce
1 carrot
1 golden delicious apple
2 celery rib
2 green onions
½ cup craisins
½ cup pecans, chopped
¼ cup sugar
1. Mix salad ingredients, except pecans and sugar.
2. Put pecans and sugar in frying pan. Stir over medium heat just until sugar melts and coats pecans. DO NOT overcook. Continue to stir until lightly browned. Remove from pan to cool. Add to salad and toss with dressing just before serving.
Dressing
1/2 c. mayonnaise
1/4 c. sour cream
3 tbsp. honey
2 tsp. poppy seeds
¼ tsp. black pepper
Stir mayonnaise, sour cream, honey, poppy seeds and pepper in small bowl to blend well; add to salad mixture. Toss well to coat.
Whole Wheat Crackers
Makes about 4 dozen crackers
¾ cup all-purpose flour
¾ cup whole wheat flour
1 ½ tsp. sugar
½ + 1/8 tsp. baking soda
½ tsp. salt
½ cup buttermilk
2 Tbsp. vegetable oil
Butter, melted
Sesame seeds, poppy seeds, Kosher salt (coarse salt)
1. Heat oven to 350 degrees.
2. Mix flours, sugar, baking soda and salt.
3. Stir in buttermilk and oil.
4. Shape dough into 3 balls.
5. Roll each ball into 9-inch square on lightly floured board. Remember these are crackers, so they need to be rolled until very thin. Brush with melted butter and sprinkle with coarse salt, sesame seed and/or poppy seed. Lightly re-roll to secure seasonings in dough.
6. Cut into 2-1/4-inch squares. Place squares on un-greased wire cooling racks.
7. Bake 8 to 10 minutes or until crisp and golden. Remove from oven and immediately cool on cooling racks.
Source: Betty Crocker's Old-Fashioned Cookbook, c1990, 1992 ISBM #0-13-073693-7
Quick Pizza
Makes 2 fourteen-inch pizzas
1 ¼ cup warm water 1 tablespoon yeast
2 tablespoons sugar ½ teaspoon salt
3 – 4 cups flour
pizza sauce
3 cups Mozzarella Cheese
pizza toppings as desired
1. Preheat baking stone 10 minutes before placing pizza dough on it.
2. Dissolve yeast in warm water.
3. Add sugar, salt and 3 cups flour. Mix to form dough.
4. If more flour is needed, add up to 1 cup more. Mix about 3 minutes.
5. Let dough rest for 10 minutes.
6. Roll dough into circle on lightly floured surface.
7. Let rest another 10 minutes.
8. Sprinkle heated stone with cornmeal.
9. Gently transfer pizza crust to stone.
10. Top with sauce, cheese, and desired toppings. Bake at 375 degrees for 20-25 minutes.
Trifle
½ yellow box cake, prepared according to instructions and cooled
OR 1 pound cake
1 large box (6 oz.) raspberry jello, prepared to package directions for quick set method (when prepared, put in 110 freezer to speed things up)
6 cups frozen raspberries
1 banana, sliced
*vanilla pudding
1 cup whipping cream – Just before serving, whip and gradually add 2 tablespoons sugar
*Vanilla Pudding
3/4 cups sugar
1/4 cup cornstarch
2 ½ cups milk
½ teaspoon salt
3 egg yolks, slightly beaten
1 tablespoon butter
1 teaspoon vanilla
1. Mix sugar, cornstarch and salt in a in a heavy-bottom saucepan.
2. Add the milk and cook on medium-low heat until thick. Be patient, this takes a while.
3. When mixture is thickened, add part of mixture to egg yolks; mix well
4. Pour egg mixture back into mixture into the saucepan.
5. Cook until thick; take off stove, add butter and vanilla.
Assembling Trifle:
1. Crumble ½ of the cake into large glass serving bowl.
2. Over the cake, ladle ½ of defrosted fruit, ½ of sliced banana, next ½ of the still warm pudding, and lastly ½ of the jello. Repeat layers, ending with jello.
3. Set in the refrigerator to cool.
4. Top with sweetened whipped cream before serving.
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