Seasonal Vegetables
2 stalks of broccoli
2 carrots
2 zucchini
1 tsp. Mrs. Dash Seasoning
2 Tbs. olive oil
1. Preheat oven to 400°.
2. Scrub and peel (if necessary) vegetables and pat dry.
3. Cut seasonal vegetables into bite-size portions. Put in separate bowls.
4. Mix oil and Mrs. Dash.
5. Drizzle 1/3 of seasoned oil over carrots. Toss carrot pieces to coat.
6. Arrange carrots in a single layer on a jellyroll pan.
7. Bake 10-15 minutes. Season and add broccoli to pan. Toss and bake 10 more minutes.
8. Season and add zucchini to pan. Toss and bake 10 more minutes. Bake additional time to ensure that all vegetables are tender.
9. When vegetables are soft, remove to a serving platter and enjoy.
Baked Potato Fries
4 baking potatoes 1 medium onion
1 tsp. salt 1 tsp. dried thyme leaves
2 Tbs. olive oil 1/2 tsp. pepper
1. Preheat oven to 400°.
2. Scrub potatoes and pat dry.
3. Cut potatoes in half. Cut each half into ¾”-thick wedges. Put in a bowl.
(You may cut them in half again to cook faster.) Cut onion into thin slices.
4. In a bowl, mix salt, pepper, and thyme together. Add oil.
5. Add potatoes and onions to seasonings and oil. Stir to coat.
6. Arrange seasoned potatoes and onions in a single layer on a jellyroll pan.
7. Bake 30-45 minutes, or until soft (baking time will depend upon size of potato pieces).
8. When potatoes and onions are soft, remove to a serving platter and enjoy.
Belle’s Baked Chicken (for lab, 2.5 pounds or ¼ breast per person)
1 C. fine dry bread crumbs 1/8 tsp. garlic salt
1/4 C. dry grated Parmesan cheese 1/8 tsp. pepper
1/8 C. dry parsley 1 tsp. salt
1 tsp. seasoned salt
2.5 pounds chicken pieces
¼ cup butter (melted)
1. Heat oven to 375°.
2. Combine dry ingredients and pour into a flat dish.
3. Clean chicken pieces. Remove excess fat. Remove skin, if necessary.
4. Pat chicken pieces dry. Cut extra large pieces in half or smaller. Each piece should be no bigger than a flattened tennis ball.
5. Dip chicken pieces in melted butter. Let excess drip off by placing pieces on a cooking rack.
6. Dredge chicken pieces in crumb mixture. Let excess fall off.
7. Place chicken pieces on greased baking pan.
8. Bake 25-30 minutes in hot oven on center rack, cooking until juices run clear -- 170° for breasts, 180° for thighs and legs.
9. Place on serving platter and make sure there are enough pieces for each person in lab to sample.
Southern Fried Chicken (for lab, 2.5 pounds or ¼ breast per person)
2 C. buttermilk 1 Tbsp. garlic powder
1 ½ C. flour 1 Tbsp. onion powder
1 ½ C. bread crumbs 1 Tbsp. paprika
½ tsp. salt pinch of pepper
2.5 pounds chicken pieces
vegetable oil
1. Heat vegetable oil in electric skillet to 375°. If using mini fryers in lab, heat to 325°.
2. Combine dry ingredients and pour into a flat dish.
3. Clean chicken pieces. Remove excess fat. Remove skin, if necessary.
4. Pat chicken pieces dry. Cut extra large pieces in half or smaller. Each piece should be no bigger than a flattened tennis ball.
5. Dip chicken pieces in buttermilk. Let excess drip off by placing pieces on a cooking rack.
6. Dredge chicken pieces in flour mixture. Let excess fall off.
7. Repeat steps 5 and 6 to double coat chicken pieces.
8. Place chicken pieces in hot vegetable oil and fry in mini fryer for about 5 minutes (time will depend on size of chicken pieces) or until no longer pink in center. If frying in electric skillet, you will need to turn each piece after 5 minutes and cook on the other side. Drain on paper towel.
9. Place on serving platter and make sure there are enough pieces for each person in lab to sample. Serve with honey mustard sauce.
Honey Mustard Sauce
1/2 cup fat-free mayonnaise
1/4 cup prepared mustard
2 tablespoons sugar
2 tablespoons honey
1. Stir ingredients together until smooth. Serve with fried and baked chicken.
Poppy Seed Dressing
1/4 C. sugar 3/4 C. salad oil
1/2 tsp. dry mustard ¼ cup + 2 Tbsp. vinegar
3/4 tsp. salt 1 ½ tsp. poppy seeds
1 tsp. grated onion (not dry onion. Use actual onion and grate)
1. Combine all ingredients except oil and poppy seeds. Mix until sugar is dissolved.
2. Slowly whisk in oil and beat well.
3. Stir in poppy seeds. Cover and chill
Salad: For this recipe, marinate 1 1/2 C. thinly sliced mushrooms in dressing.
In a glass salad bowl, use the following ingredients to make multiple salad layers:
1 pkg. fresh spinach, cleaned and broken
1/2 lb. grated Swiss cheese
1/2 lb. bacon, cooked and crumbled
1/2 medium red onion, thinly sliced
1 cup (8 oz) cottage cheese
Spoon dressing and mushrooms over the top, and serve.
Buttermilk Biscuits (Makes 24)
4 cups all-purpose flour
2 tablespoons baking powder
1 ½ teaspoon salt
1 teaspoon baking soda
½ cup + 2 tablespoons vegetable shortening (best if chilled in fridge first)
2 cups buttermilk
1. Preheat oven to 425 F.
2. In a large bowl, stir together flour, baking powder, salt, and baking soda.
3. Cut cold shortening into the flour mixture with a pastry blender until the mixture forms coarse crumbs.
4. Add buttermilk, tossing with a fork, until dough holds together.
5. Turn dough onto a floured surface and form into a disk.
6. Knead lightly just a few times until smooth.
7. Pat dough to a 3/4-inch thickness. Using a biscuit cutter or glass dipped in flour, cut out biscuits.
8. Place biscuits about 2 inches apart on an ungreased baking sheet. For softer biscuit sides, place biscuits next to each other.
9. Gather the trimmings and repeat forming and cutting.
10. Bake about 12 to 15 minutes, until golden brown.
Honey Butter
½ cup butter, softened
½ cup honey
¼ tsp. cinnamon
¼ tsp. vanilla extract
1. Whip butter in KitchenAid with wire whisk attachment until light, scraping bowl occasionally. Gradually add honey, cinnamon and vanilla. Serve with warm biscuits.
Homemade Flour Tortillas
4 C. flour 1 C. warm water
1 ½ tsp. baking powder 1/3 C. milk
1/2 Tbsp. salt 1/2 C. shortening
1. Mix dry ingredients in your KitchenAid mixer.
2. Mix milk and water, and heat to just below boiling.
3. Add milk/water mixture and shortening to flour mixture and knead to a soft dough.
4. Break into 20-24 balls. Let rest 10 minutes or more.
5. Slightly flatten each ball with the palm of your hands. Roll out with almost no flour on the board, but with flour on the roller. If you have a tortilla press, you may use that.
6. Empanada: Fill half the uncooked tortilla with about 3 Tbsp. fruit pie (apple or blueberry) filling (No filling on the edges or it won’t seal). (You may also use a spicy meat filling.) Fold over and seal the edges. Meanwhile heat 1-inch of vegetable oil in an electric skillet to 375°. Fry empanadas on both sides. Drain on paper towel. Dust with powdered sugar.
7. Quesadilla: Grate 4 C. of cheese (Cheddar, Mozzarella, and Monterey Jack). Add 1 can (4 oz.) chopped mild green chiles, 1 can (4.5 oz.) chopped olives, and 1 medium onion, diced. Mix together to make the filling.
Prepare 1/3 of tortillas as Fried Quesadillas: Fill half of the uncooked tortilla with the filling (about ¼ cup). Fold the top over, and seal the edges. Heat 1-inch of vegetable oil in electric skillet to 375°F. Fry quesadillas until golden brown. Drain.
Prepare 2/3 of tortillas as Un-Fried Quesadillas: Brown each uncooked tortilla in electric skillet (325-350° F). On one browned tortilla, spread ¼ cup filling. Place another browned tortilla on top and return to warm skillet to heat through and melt cheese in filling.
Make sure there are enough of each variation of quesadillas for each student to sample.
Buttermilk Ranch Dressing
3/4 C. mayonnaise 1/2 tsp. salt
1/2 C. buttermilk dash freshly ground pepper
1 tsp. parsley flakes 1 clove of garlic, finely chopped
1/2 tsp. instant minced onion
1. Combine all ingredients.
2. Cover and refrigerate overnight to blend flavors
Salad:
1 bunch red leaf and ½ head ice berg lettuce, torn 1/2 red onion, thinly sliced
2 cans mandarin oranges, drained 1 avocado, sliced
1/2 C. slivered almonds, toasted
1. Spread almonds in a jellyroll pan. Place under the broiler, stirring, until golden. Watch carefully!!!!!!!! OR put in frying pan and brown over medium-high heat, stirring constantly. Remove from pan when done.
2. Wash salad greens. Combine salad ingredients and toss. Serve with ranch dressing either on the side or tossed into salad at the last minute.
Black-Bottom Cherry Cream Cheese Pie
Note: This pie has a standard pastry crust with an oreo crust on top of it (black-bottom). After cooling, it is then filled with the cream cheese filling and topped with cherries, whipped cream and oreo crumbs.
1 (15 oz.) can sweetened condensed milk
1 (8 oz.) pkg. cream cheese
1 tsp. vanilla extract
1/3 c. freshly squeezed lemon juice
1 can cherry pie filling
standard pastry (below)
Oreo crumb crust (below)
½ cup whipping cream
2 T. sugar
Standard Pastry
1 ½ C. flour
1 tsp. salt
1/2 C. + 2 Tbsp. shortening
3 to 5 Tbsp. ice cold water water
1. Stir flour, then spoon lightly into measuring cup. Level.
2. Place flour and salt in a mixing bowl. Stir together.
3. Measure shortening and use pastry blender to cut the shortening into the flour until rice-like.
4. Sprinkle in water 1 Tbsp. at a time, mixing with your rubber scraper or a large spoon until flour is moistened, and dough almost cleans the sides of the bowl. (The less you handle it, the flakier the crust will be.)
5. Gather dough into a ball. Flatten on a lightly floured board, and roll into a large, even circle. Put in 9” glass pie pan, crimp edges and poke with fork.
6. Bake at 450°. Bake 10-15 minutes or until golden brown.
Oreo Crumb Crust
1 cup finely crushed Oreo cookie crumbs
3 Tbsp. sugar
¼ cup butter, melted
1. Combine cookie crumbs and sugar. Add butter; blend until all crumbs are evenly moist.
2. Pat ¾ of the mixture over the bottom of a single-crust baked 9-inch pie crust.
3. Use the remaining ¼ of the mixture to sprinkle on the whipped cream at serving.
Filling
1. Soften cream cheese and beat until fluffy.
2. Add milk, slowly, while beating. Add lemon juice, vanilla and beat well.
3. Pour into crust. Chill and then top with cherry pie filling.
To serve: Whip the whipping cream and gradually add 2 Tbsp. sugar. Top each slice of pie with whipped cream and chocolate cookie crumbs.
Pumpkin Bowknots with Cream Cheese Butter
1 1/2 tsp. instant dry yeast 1/8 tsp. cloves
¼ c. sugar 1/2 tsp. salt
1/2 C. milk, warmed to 110° ¼ C. cold butter, cut in 1 Tbs. pieces
3 - 4 C. flour 1 large egg, slightly beaten
1/8 tsp. nutmeg 1 C. pumpkin puree
1/2 tsp. cinnamon
1. In a small bowl, combine yeast, sugar, and warm milk. Let stand a few minutes, until foamy.
2. In a large electric mixer bowl, combine 1 C. flour, nutmeg, cinnamon, cloves, and salt. Mix, using the mixing paddle.
3. Add cold butter, one tablespoon at a time, and cut in until the mixture resembles cornmeal.
4. Add yeast mixture to the dry ingredients in the large bowl. Mix slightly.
5. Add egg and pumpkin. Beat on low until well mixed.
6. Change to the dough hook and continue to mix on low (knead), adding small amounts of the remaining flour (up to 3 cups) until the dough pulls away from the sides of the bowl. Knead an additional 3-4 minutes.
7. Spray glass bowl with cooking spray. Put dough in bowl; turn to cover dough with cooking spray. Cover with plastic wrap and microwave for 5 seconds for every cup of flour in recipe (20 seconds). Turn dough over and microwave for half of the first microwave cycle (10 seconds).
8. Divide dough in half.
9. Preheat an oven from another kitchen to 400 degrees, convection setting. This will be used for baking your bowknots.
10. Place an 8 x 8 baking pan of hot water in your kitchen’s oven on the lowest rack and pre-heat oven to 170 degrees. TURN OVEN OFF. You have just made a proofing oven.
11. Meanwhile, roll the bowknot dough into two 12 x 7- inch rectangles. Cut EACH rectangle into twelve 7-inch-long strips. Tie each strip loosely in a knot. Arrange knots 2 inches apart on greased baking sheets.
12. Cover and let rise in proofing oven for 30 minutes or until doubled in bulk.
13. Remove bowl of water from oven and bake bowknots in the preheated oven in another kitchen for 15-20 minutes, or until golden brown. Immediately remove rolls from baking sheets. Brush with melted butter. Cool on wire racks.
14. Serve with cream cheese butter piped from a small hole (pea-sized) in the corner of a freezer zip-lock bag onto the bowknots.
Cream Cheese Butter
4 oz. cream cheese, softened ½ tsp. vanilla
¼ C. butter, softened ¼ tsp. cinnamon
½ C. powdered sugar
1. Beat ingredients with an electric hand mixer until smooth
2. Put in Ziploc bag, seal and cut a small hole in corner of bag. Pipe mixture onto completed bowknots and scones.
3. Refrigerate leftover mixture.
Potato Chips
1 or 2 large baking potatoes oil for frying
1. Wash and peel the potatoes. Remove the eyes.
2. Use a vegetable peeler to cut paper thin, crosswise slices of potato. You may also use a mandolin set on the thinnest setting.
3. Put slices in a bowl filled with cold water. Swish gently to remove surface starch. Pat dry on paper towels.
4. Heat oil to 375°. Fry small batches for 3 to 4 minutes, until chips are crisp and edges are golden. (Watch carefully.)
5. Drain on paper towels, and salt. Repeat.
Tuesday, April 7, 2009
fruits and vegetables
Apple Crisp
1 qt. sliced apples (about 6 large apples)
1 tsp. lemon juice
2 Tbs. apple juice
3/4 cup brown sugar
1/4 cup dry milk
1/3 cup flour
dash salt
1/4 cup rolled oats
1/2 tsp. cinnamon
1/4 cup butter
ice cream
1. Peel the apples and slice into 1/4-inch slices. You may use an apple-peeler-corer for this task. Cook in a small amount of water until just tender over medium low heat.
2. Arrange cooked, drained apples in a greased glass casserole dish.
3. Combine apple juice and lemon juice. Pour over apples.
For topping:
1. Combine brown sugar, dry milk, flour, rolled oats, cinnamon and salt.
2. Using a pastry cutter or a fork, work in the butter to form crumbly mixture.
Assembling and cooking the Apple Crisp:
1. Cover apples with topping. You may press down firmly or leave as a crumbly topping.
2. Bake 30 minutes at 350°.
3. Serve warm with ice cream.
Basic Waldorf Salad
Makes 6 servings
2 cups diced apple (about 2 apples - leave the peel on)
1/2 cup 1-inch julienne celery sticks (about 1 celery rib)
1 cup miniature marshmallows
1/2 cup chopped walnuts
1/2 cup raisins
1/4 cup mayonnaise
1 Tbs. sugar
1 Tbs. lemon juice
1/2 pint (1 cup) whipping cream, whipped
1. Combine apple, celery, marshmallow, nuts, and raisins. Set a handful of these ingredients aside to garnish the top when finished mixing.
2. Blend together mayonnaise, sugar, lemon juice, and dash salt.
3. Fold whipped cream and mayonnaise mixture into apple mixture.
4. Top with ingredients held aside to use as garnish. Chill and serve.
Pumpkin Bread (makes 3 small loaves)
1/4 c. plus 2 Tbsp. shortening 1 3/4 c. flour
1/2 C. sugar 1/4 tsp. salt
2 eggs, beaten 1/4 tsp. baking powder
1 cup pumpkin (dry measuring 1 tsp. baking soda
cup) 1/4 tsp. cloves
1/3 C. cold water 1/4 tsp. cinnamon
½ cup mini semisweet chocolate chips
1. Preheat oven to 350°. Grease and flour pans.
2. Cream shortening and sugar together.
3. Add eggs and pumpkin. Mix together.
4. Measure dry ingredients into a bowl. Stir to combine.
5. Add dry ingredients to creamed mixture, alternately with water.
6. Stir in chocolate chips.
7. Pour into prepared pans.
8. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool in the pan for 10 minutes, then remove from pan and cool on a rack.
Green Bean Casserole
Serves 6
3/4 c. milk
1/8 tsp. pepper
1 can (10.5 oz.) cream of chicken soup
2 (about 8 oz.) pkgs. frozen cut green beans, thawed
1 1/3 c. French’s French Fried Onions
1/2 cup shredded medium cheddar cheese
1. In 1 1/2 qt. casserole, mix all ingredients except 2/3 cup French Fried Onions and the 1/2 cup cheese.
2. Bake 30 minutes at 350° or until hot; stir.
3. Top with 2/3 cup onions and the cheese.
4. Bake 5 more minutes or until the onions and cheese are golden.
Chocolate Peanut Butter Munchies (makes 32)
1 1/2 C. flour 1/4 C. peanut butter
1/2 C. cocoa powder 1 egg
1/2 tsp. baking soda 1 Tbsp milk
1/2 C. sugar 1 tsp. vanilla
1/2 C. packed brown sugar 3/4 C. powdered sugar
1/2 C. butter, softened 1/2 C. peanut butter
2 Tbsp. sugar
1. Preheat oven to 350°.
2. Stir together flour, cocoa, and baking soda.
3. In a large bowl, cream together 1/2 C. sugar, brown sugar, butter, and
1/4 C. peanut butter. Beat in egg, milk and vanilla.
4. Beat in as much flour as you can with an electric mixer. Stir in remaining
flour mixture.
5. Shape dough into thirty-two 1 ¼” balls. Set aside.
6. In a small bowl, combine powdered sugar and 1/2 C. peanut butter. Beat until smooth. (If necessary, knead with your hands.) Shape into 32 balls.
7. To form the cookies, flatten one chocolate ball. Place a peanut butter ball on top.
Shape the chocolate dough around the peanut butter center, completely covering the filling. Re-shape into a ball. Repeat with the remaining dough.
8. Place 2 inches apart on an un-greased cookie sheet. Place 2 Tbsp. Sugar in bowl. Dip bottom of drinking glass in sugar and lightly flatten each cookie, re-dipping in sugar between cookies. Bake 8 minutes, or until cookies are set, and slight cracks form on top. Cool on cookie sheet for 1 minute.
9. Remove from cookie sheet and cool on a rack.
Crunchy Hawaiian Salad
Yield: 12 servings. This salad is best when left to marinate with the dressing on it for several hours or over night.
1/2 cup oil
1 Tbs. sesame oil
6 Tbs. vinegar
1/4 cup sugar
¼ tsp. salt
1/2 tsp. pepper
1 small head or 1/2 large head cabbage, shredded using your food processor
4 green onions, chopped
1 11-oz. can mandarin oranges, drained
1 3-ounce package ramen noodles
1/4 cup slivered almonds, toasted
1/4 cup sesame seed, toasted
1. Combine oil, sesame oil, vinegar, sugar, seasoning packet from the noodles, salt and pepper in small bowl; mix well. Chill in refrigerator.
2. Combine cabbage, green onions and mandarin oranges in bowl; mix well.
3. Put almonds and sesame seeds in separate frying pans. Stir over medium heat just until lightly browned. Remove from heat and from pan immediately.
4. Crumble noodles into salad. Sprinkle with toasted almonds and sesame seed. Add dressing, toss to mix well, and refrigerate.
Dill-Stuffed Mushrooms
12 large fresh mushrooms
1 sliced green onion, including green top
2 Tbs. butter
2 Tbs. dry bread crumbs
1/4 tsp. dill weed
1/16 tsp. salt
1/16 tsp. Worcestershire sauce
1. Wash mushrooms thoroughly.
2. Remove stems from the mushrooms; chop stems.
3. Cook stems and onion in 1 Tbs. butter until tender, about 5 minutes. Remove from heat.
4. Stir the bread crumbs, dill weed, salt and Worcestershire into the above mixture.
5. Dip the mushroom crowns in the other 1 Tbs. melted butter and fill mushrooms crowns with the stuffing mixture.
6. Bake on lightly greased sheet at 425° for 6 to 8 minutes.
Squash in Sour Cream
1 ½ pounds Hubbard or Acorn squash
2 Tbsp. Butter, divided
1 tsp. sugar
1 Tbs. instant onion (blend dried minced onion in blender until the size of sesame seeds)
1/4 tsp. salt
1/4 tsp. dill weed
1/2 cup sour cream
pepper, 1/4 tsp. Mrs. Dash seasoning and 1/8 tsp. dill weed to sprinkle on top
1. Scrub the squash, cut half and remove the seeds.
2. Cut in smaller sections to fit in the pan.
3. Cover the squash with water and bring to a boil on high heat. Lower temperature to a low boil and cook about 15 minutes, or until tender.
4. Drain the squash in a colander and cool with running cold water. Using a spoon, remove the squash from its shell and cut into bite-sized pieces.
5. Melt 1 Tbsp. butter in a saucepan or in the saucepan that was used to cook the squash.
6. Add the squash to the saucepan with the butter, cover with a lid and toss the squash to coat with butter. Sprinkle with 1 tsp. sugar.
Sauce to squeeze over the cooked squash at serving time:
1. Melt remaining 1 Tbsp. butter, add onion; remove from heat.
2. Add sour cream, salt and ¼ teaspoon dill weed, stir well.
3. Place hot squash on platter; sprinkle with pepper.
4. Place dill sauce in zip lock bag. Snip a small part of a corner and pipe all the sour cream mixture over the squash.
5. Sprinkle with 1/8 teaspoon dill weed and Mrs. Dash Seasoning.
Broiled Tomatoes
3 large tomatoes
6 Tbs. Miracle Whip salad dressing
6 Tbs. Parmesan cheese.
1. Wash and remove the stem and bottom from 3 large tomatoes.
2. Slice across the tomatoes to form circles of tomato about ¼ inch thick.
3. Put tomato slices on top of a jelly roll pan.
4. Combine 6 Tbs. salad dressing with 6 Tbs. parmesan cheese.
5. Spoon onto tomato slices; broil 10 minutes, or until lightly browned. (Watch very carefully)
Chinese Chestnut Peas
1 pkg. (about 16 oz.) frozen peas (added to boiling water and cooked only 3 minutes)
4 Tbs. water chestnuts, drained and sliced thin (match stick sized)
2 Tbs. canned mushrooms, drained and sliced thin (match stick sized)
2 Tbs. butter
¼ tsp. salt
1/8 tsp. pepper
1. In a large frying pan, saute water chestnuts and mushrooms in margarine.
2. Add seasonings and peas to water chestnuts and mushrooms. Stir until warmed through and mixed thoroughly.
Stuffed Zucchini
3 small zucchinis, with ends removes, cut in half, lengthwise
3/4 cup stove top stuffing mix
1/3 cup mushrooms, drained, chopped
1 Tbs. melted butter
3/8 tsp. salt
dash pepper
6 Tbs. Shredded cheddar cheese
1. Add zucchini to boiling water and boil 5 minutes.
2. Remove zucchini from the water and cool under running cold water.
3. Using a melon ball tool, remove the center portion of the zucchini to be used later in the stuffing.
4. Combine croutons, mushrooms, margarine, seasonings. Chop the reserved center of the zucchini and add to crouton mixture, stir to mix.
5. Fill the outside part of the zucchini with the mushroom mixture. Top with cheese; broil until lightly-browned. When broiling, you must leave the oven door ajar.
Fruit Pizza
Old Fashioned Sugar Cookie:
3/4 cup sugar
1/3 cup shortening
1 egg
1/2 tsp. vanilla
1 tbs. milk
1 1/2 cup flour
1 tsp. baking powder
1/8 tsp. salt
Frosting:
1 (8 ounce) package cream cheese
1/2 cup white sugar
2 teaspoons vanilla extract
Topping:
1 can (5.5 oz.) canned pineapple tidbits
1 fresh kiwi
¼ cup mandarin oranges or and ¼ cup frozen blueberries
1 fresh banana
1. Mix sugar, shortening, egg, vanilla and milk with electric hand mixer until creamy.
2. Add dry ingredients.
3. Press onto a greased and floured pizza pan in a circle about 1/4-inch thick.
4. Bake at 375° for approximately 12 -15 minutes or until edges start to turn a light golden brown.
5. Cool cookie on a cooling rack for 10 minutes. Using a metal spatula, lightly loosen cookie from pan so it doesn’t stick while it cools. For lab purposes, give cookie to instructor to cool in freezer.
6. In a large bowl, beat cream cheese with 1/2 cup sugar and vanilla until light. Spread on cooled crust.
7. Use a variety of fruits to decorate the top. Eat and enjoy!
1 qt. sliced apples (about 6 large apples)
1 tsp. lemon juice
2 Tbs. apple juice
3/4 cup brown sugar
1/4 cup dry milk
1/3 cup flour
dash salt
1/4 cup rolled oats
1/2 tsp. cinnamon
1/4 cup butter
ice cream
1. Peel the apples and slice into 1/4-inch slices. You may use an apple-peeler-corer for this task. Cook in a small amount of water until just tender over medium low heat.
2. Arrange cooked, drained apples in a greased glass casserole dish.
3. Combine apple juice and lemon juice. Pour over apples.
For topping:
1. Combine brown sugar, dry milk, flour, rolled oats, cinnamon and salt.
2. Using a pastry cutter or a fork, work in the butter to form crumbly mixture.
Assembling and cooking the Apple Crisp:
1. Cover apples with topping. You may press down firmly or leave as a crumbly topping.
2. Bake 30 minutes at 350°.
3. Serve warm with ice cream.
Basic Waldorf Salad
Makes 6 servings
2 cups diced apple (about 2 apples - leave the peel on)
1/2 cup 1-inch julienne celery sticks (about 1 celery rib)
1 cup miniature marshmallows
1/2 cup chopped walnuts
1/2 cup raisins
1/4 cup mayonnaise
1 Tbs. sugar
1 Tbs. lemon juice
1/2 pint (1 cup) whipping cream, whipped
1. Combine apple, celery, marshmallow, nuts, and raisins. Set a handful of these ingredients aside to garnish the top when finished mixing.
2. Blend together mayonnaise, sugar, lemon juice, and dash salt.
3. Fold whipped cream and mayonnaise mixture into apple mixture.
4. Top with ingredients held aside to use as garnish. Chill and serve.
Pumpkin Bread (makes 3 small loaves)
1/4 c. plus 2 Tbsp. shortening 1 3/4 c. flour
1/2 C. sugar 1/4 tsp. salt
2 eggs, beaten 1/4 tsp. baking powder
1 cup pumpkin (dry measuring 1 tsp. baking soda
cup) 1/4 tsp. cloves
1/3 C. cold water 1/4 tsp. cinnamon
½ cup mini semisweet chocolate chips
1. Preheat oven to 350°. Grease and flour pans.
2. Cream shortening and sugar together.
3. Add eggs and pumpkin. Mix together.
4. Measure dry ingredients into a bowl. Stir to combine.
5. Add dry ingredients to creamed mixture, alternately with water.
6. Stir in chocolate chips.
7. Pour into prepared pans.
8. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool in the pan for 10 minutes, then remove from pan and cool on a rack.
Green Bean Casserole
Serves 6
3/4 c. milk
1/8 tsp. pepper
1 can (10.5 oz.) cream of chicken soup
2 (about 8 oz.) pkgs. frozen cut green beans, thawed
1 1/3 c. French’s French Fried Onions
1/2 cup shredded medium cheddar cheese
1. In 1 1/2 qt. casserole, mix all ingredients except 2/3 cup French Fried Onions and the 1/2 cup cheese.
2. Bake 30 minutes at 350° or until hot; stir.
3. Top with 2/3 cup onions and the cheese.
4. Bake 5 more minutes or until the onions and cheese are golden.
Chocolate Peanut Butter Munchies (makes 32)
1 1/2 C. flour 1/4 C. peanut butter
1/2 C. cocoa powder 1 egg
1/2 tsp. baking soda 1 Tbsp milk
1/2 C. sugar 1 tsp. vanilla
1/2 C. packed brown sugar 3/4 C. powdered sugar
1/2 C. butter, softened 1/2 C. peanut butter
2 Tbsp. sugar
1. Preheat oven to 350°.
2. Stir together flour, cocoa, and baking soda.
3. In a large bowl, cream together 1/2 C. sugar, brown sugar, butter, and
1/4 C. peanut butter. Beat in egg, milk and vanilla.
4. Beat in as much flour as you can with an electric mixer. Stir in remaining
flour mixture.
5. Shape dough into thirty-two 1 ¼” balls. Set aside.
6. In a small bowl, combine powdered sugar and 1/2 C. peanut butter. Beat until smooth. (If necessary, knead with your hands.) Shape into 32 balls.
7. To form the cookies, flatten one chocolate ball. Place a peanut butter ball on top.
Shape the chocolate dough around the peanut butter center, completely covering the filling. Re-shape into a ball. Repeat with the remaining dough.
8. Place 2 inches apart on an un-greased cookie sheet. Place 2 Tbsp. Sugar in bowl. Dip bottom of drinking glass in sugar and lightly flatten each cookie, re-dipping in sugar between cookies. Bake 8 minutes, or until cookies are set, and slight cracks form on top. Cool on cookie sheet for 1 minute.
9. Remove from cookie sheet and cool on a rack.
Crunchy Hawaiian Salad
Yield: 12 servings. This salad is best when left to marinate with the dressing on it for several hours or over night.
1/2 cup oil
1 Tbs. sesame oil
6 Tbs. vinegar
1/4 cup sugar
¼ tsp. salt
1/2 tsp. pepper
1 small head or 1/2 large head cabbage, shredded using your food processor
4 green onions, chopped
1 11-oz. can mandarin oranges, drained
1 3-ounce package ramen noodles
1/4 cup slivered almonds, toasted
1/4 cup sesame seed, toasted
1. Combine oil, sesame oil, vinegar, sugar, seasoning packet from the noodles, salt and pepper in small bowl; mix well. Chill in refrigerator.
2. Combine cabbage, green onions and mandarin oranges in bowl; mix well.
3. Put almonds and sesame seeds in separate frying pans. Stir over medium heat just until lightly browned. Remove from heat and from pan immediately.
4. Crumble noodles into salad. Sprinkle with toasted almonds and sesame seed. Add dressing, toss to mix well, and refrigerate.
Dill-Stuffed Mushrooms
12 large fresh mushrooms
1 sliced green onion, including green top
2 Tbs. butter
2 Tbs. dry bread crumbs
1/4 tsp. dill weed
1/16 tsp. salt
1/16 tsp. Worcestershire sauce
1. Wash mushrooms thoroughly.
2. Remove stems from the mushrooms; chop stems.
3. Cook stems and onion in 1 Tbs. butter until tender, about 5 minutes. Remove from heat.
4. Stir the bread crumbs, dill weed, salt and Worcestershire into the above mixture.
5. Dip the mushroom crowns in the other 1 Tbs. melted butter and fill mushrooms crowns with the stuffing mixture.
6. Bake on lightly greased sheet at 425° for 6 to 8 minutes.
Squash in Sour Cream
1 ½ pounds Hubbard or Acorn squash
2 Tbsp. Butter, divided
1 tsp. sugar
1 Tbs. instant onion (blend dried minced onion in blender until the size of sesame seeds)
1/4 tsp. salt
1/4 tsp. dill weed
1/2 cup sour cream
pepper, 1/4 tsp. Mrs. Dash seasoning and 1/8 tsp. dill weed to sprinkle on top
1. Scrub the squash, cut half and remove the seeds.
2. Cut in smaller sections to fit in the pan.
3. Cover the squash with water and bring to a boil on high heat. Lower temperature to a low boil and cook about 15 minutes, or until tender.
4. Drain the squash in a colander and cool with running cold water. Using a spoon, remove the squash from its shell and cut into bite-sized pieces.
5. Melt 1 Tbsp. butter in a saucepan or in the saucepan that was used to cook the squash.
6. Add the squash to the saucepan with the butter, cover with a lid and toss the squash to coat with butter. Sprinkle with 1 tsp. sugar.
Sauce to squeeze over the cooked squash at serving time:
1. Melt remaining 1 Tbsp. butter, add onion; remove from heat.
2. Add sour cream, salt and ¼ teaspoon dill weed, stir well.
3. Place hot squash on platter; sprinkle with pepper.
4. Place dill sauce in zip lock bag. Snip a small part of a corner and pipe all the sour cream mixture over the squash.
5. Sprinkle with 1/8 teaspoon dill weed and Mrs. Dash Seasoning.
Broiled Tomatoes
3 large tomatoes
6 Tbs. Miracle Whip salad dressing
6 Tbs. Parmesan cheese.
1. Wash and remove the stem and bottom from 3 large tomatoes.
2. Slice across the tomatoes to form circles of tomato about ¼ inch thick.
3. Put tomato slices on top of a jelly roll pan.
4. Combine 6 Tbs. salad dressing with 6 Tbs. parmesan cheese.
5. Spoon onto tomato slices; broil 10 minutes, or until lightly browned. (Watch very carefully)
Chinese Chestnut Peas
1 pkg. (about 16 oz.) frozen peas (added to boiling water and cooked only 3 minutes)
4 Tbs. water chestnuts, drained and sliced thin (match stick sized)
2 Tbs. canned mushrooms, drained and sliced thin (match stick sized)
2 Tbs. butter
¼ tsp. salt
1/8 tsp. pepper
1. In a large frying pan, saute water chestnuts and mushrooms in margarine.
2. Add seasonings and peas to water chestnuts and mushrooms. Stir until warmed through and mixed thoroughly.
Stuffed Zucchini
3 small zucchinis, with ends removes, cut in half, lengthwise
3/4 cup stove top stuffing mix
1/3 cup mushrooms, drained, chopped
1 Tbs. melted butter
3/8 tsp. salt
dash pepper
6 Tbs. Shredded cheddar cheese
1. Add zucchini to boiling water and boil 5 minutes.
2. Remove zucchini from the water and cool under running cold water.
3. Using a melon ball tool, remove the center portion of the zucchini to be used later in the stuffing.
4. Combine croutons, mushrooms, margarine, seasonings. Chop the reserved center of the zucchini and add to crouton mixture, stir to mix.
5. Fill the outside part of the zucchini with the mushroom mixture. Top with cheese; broil until lightly-browned. When broiling, you must leave the oven door ajar.
Fruit Pizza
Old Fashioned Sugar Cookie:
3/4 cup sugar
1/3 cup shortening
1 egg
1/2 tsp. vanilla
1 tbs. milk
1 1/2 cup flour
1 tsp. baking powder
1/8 tsp. salt
Frosting:
1 (8 ounce) package cream cheese
1/2 cup white sugar
2 teaspoons vanilla extract
Topping:
1 can (5.5 oz.) canned pineapple tidbits
1 fresh kiwi
¼ cup mandarin oranges or and ¼ cup frozen blueberries
1 fresh banana
1. Mix sugar, shortening, egg, vanilla and milk with electric hand mixer until creamy.
2. Add dry ingredients.
3. Press onto a greased and floured pizza pan in a circle about 1/4-inch thick.
4. Bake at 375° for approximately 12 -15 minutes or until edges start to turn a light golden brown.
5. Cool cookie on a cooling rack for 10 minutes. Using a metal spatula, lightly loosen cookie from pan so it doesn’t stick while it cools. For lab purposes, give cookie to instructor to cool in freezer.
6. In a large bowl, beat cream cheese with 1/2 cup sugar and vanilla until light. Spread on cooled crust.
7. Use a variety of fruits to decorate the top. Eat and enjoy!
equipment recipes
Peanut Butter Play Doh
1 C. creamy peanut butter (pack & level)
1 C. light corn syrup (or mild honey) (liquid = eye level)
1 ¼ C. powdered sugar (spoon lightly & level)
1 ¼ C. instant dry milk (scoop & level)
1. Combine peanut butter and corn syrup in a mixing bowl.
2. Add dry ingredients, and mix well. Use your hands if necessary.
3. Divide the mixture into 4 sections.
4. Roll each section into a 1” rope. Wrap in plastic wrap.
5. Refrigerate 2 hours or overnight. Cut in slices and enjoy.
Blender - Strawberry Smoothies
1 C. milk 1 C. low fat vanilla yogurt
1 C. frozen strawberries (10 large) 1/4 C. sugar
2+ C. ice cubes
1. Put milk and yogurt in a blender. Mix.
2. With the blender going, drop in frozen fruit 2 or 3 at a time.
3. When fruit is blended, add ice cubes until it reaches the desired consistency.
4. Add sugar. Taste the smoothie and see if it needs more sugar. Add more as needed. Serve immediately.
Tuna Melt Sandwiches
1 (6 oz.) can tuna, drained 2 oz. cheddar cheese, in 1/4" cubes
1/4 cup mayonnaise 1/4 C. sweet pickle relish
1 hard cooked egg, diced 12 slices bread
1. To prepare egg: Place room temperature egg (if egg is from refrigerator, you can run warm water over egg to warm it) in a pan with enough cold water to cover egg completely (approximately by 1 1/2 inches). Bring the water to a boil, remove from heat, cover tightly with a lid, and allow to remain in the water approximately 15 to 20 minutes.
2. Combine filling ingredients. Mix well.
3. Spread equally on 6 slices of bread. Top with remaining bread.
4. Spread a small amount of butter on the outside of the bread. Cook in a sandwich maker or an electric skillet, turning, until both sides are golden brown and cheese is melted.
Fryer – Cake Doughnuts
It is especially important to heat the oil to the correct temperature when frying doughnuts. Use a reliable thermometer as well as a temperature-controlled frying devise. If the oil is too cool, the doughnuts will absorb too much oil, becoming heavy and fatty instead of light and crisp. If the oil is too hot, the outside of the doughnuts will burn while the centers will stay sticky and under-done. Doughnuts are best eaten on the day they are made.
½ cup granulated sugar
1 cup milk
3 tablespoons melted butter
2 eggs
3 3/4 cups (plus perhaps another ¼ - ½ cup) all-purpose flour
2 teaspoons baking powder
1 teaspoon vanilla
¼ teaspoon cinnamon
pinch nutmeg
oil for frying
1. Heat oil to 350° F
2. Mix sugar, milk, melted butter and eggs. Add flour, baking powder, vanilla, cinnamon and nutmeg to form dough. If dough is too sticky, add a bit more flour.
3. Roll out 3/4-inch thick on floured surface.
4. Cut and drop into fryer until golden brown. Turn and brown other side.
5. Cool on rack or on paper towels. Sprinkle with cinnamon-sugar or dip in frosting and sprinkles. When you are dipping the doughnuts in frosting, use your jelly roll pan with a cooling rack over it to allow the frosting to drain. Put the decorative sprinkles on top after frosting the doughnuts. Use the sprinkles that fall into the jelly roll pan to decorate the remaining doughnuts
Frosting( you will be making both vanilla and chocolate frosting)
2 1/2 cups (12 oz.) confectioners’ sugar (spoon in and level off to measure)
few drops of vanilla
1 Tbsp. cocoa powder
6-8 teaspoons water
decorative sprinkles
1. To make the vanilla frosting: Pour half the confectioners’ sugar into a bowl, add the vanilla and enough cold water (3-4 teaspoons) to mix into a smooth frosting.
2. To make the chocolate frosting: Stir the other half of the confectioners’ sugar with the cocoa powder into another bowl and mix in cold water (3-4 teaspoons) to make a smooth frosting.
3. Put sprinkles in a bowl. Dip warm doughnuts in frosting and then dip in sprinkles.
4. Prepare doughnut holes same as doughnuts.
Easy Mango Salsa
½ onion
1 jalapeno
½ clove garlic
1 ripe mango, peeled and pitted
1 tbsp. lime juice
1/8 bunch cilantro, washed
1 can (14.5 oz) whole tomatoes
1 can (14.5 oz) stewed tomatoes
salt and pepper to taste
Cut jalapeno in half lengthwise and remove seeds. Using food chopper, chop onion and jalapeno and set aside. Mince garlic with knife or garlic press. Chop mango with knife. Snip cilantro into smaller pieces with clean kitchen scissors. Assemble food processor with metal blade. Put lime juice, cilantro and tomatoes into food processor. Pulse until tomatoes are consistency you want. Add onion, jalapenos, mango and garlic and pulse just enough to mix. Add salt and pepper to taste. Store in refrigerator for 1 hour for flavors to blend. Serve with tortilla chips.
Basic Crepes (makes about 16 crepes)
1 C. flour
2 eggs
½ C. milk
½ C. water
¼ tsp. salt
2 Tbsp. melted butter or margarine
*Measure the flour and liquid carefully, because the consistency is important.
The batter should be about the consistency of thick heavy cream.
1. Place ingredients in your blender in the order given. Blend 30 seconds. Stop and stir down the sides. Blend 30 to 60 seconds more, until smooth. Or Using a whisk or mixer, combine flour and eggs in a bowl. Add liquid gradually. Beat until smooth. Add other ingredients and mix.
2. Cook, using a crepe maker, or oiled crepe (omelet) pan. Stir batter between making each crepe.
Filling:
1 C. sour cream 2 whole thinly sliced green onion
1 can cream of chicken soup 1/4 C. finely chopped celery
1/4 lb. fresh mushrooms, sliced 2 C. diced, cooked chicken (1 lb. raw)
1/4 C. sliced black olives (sm. can)
3. To prepare chicken: trim fat from chicken and cut into bite-sized pieces. Heat oil in frying pan on medium-high heat. Saute chicken pieces in oil (1 Tbsp.) until no longer pink.
4. Sanitize your counter top so that you can line up the cooked crepes to fill them equally. Combine ingredients, then fill crepes. Put filled crepes in greased glass 9x13 pan. Cover with plastic wrap, vent corner and place in microwave and cook on high for 10 minutes. (This jump starts the heating process. At home you may cover with foil and bake for 45 minutes.)
5. Remove plastic and bake in conventional oven (325 degrees) for 10-15 minutes until heated through.
Topping:
1 cup grated cheese
6. Remove from oven and sprinkle on 1 C. grated cheese.
7. Bake 5 more minutes, until cheese is melted.
Note: You may make shells and filling the night before, but don’t stuff them until the morning of the day
you are going to use them. You may bake ahead, cover with aluminum foil, and reheat, if necessary.
Pressure Cooker - Baked Apples (for lab, plan 1/2 apple per person.)
½ apple for each person (4 large or 5 small will fit in a standard pressure cooker)
1/2 C. sugar
1/2 tsp. cinnamon
1. Use an apple corer or sharp utility knife, to remove the core from the apple. Do not cut the core all the way out. You must leave some of the core in the bottom to act as a plug for the seasoned sugar. Only core the apple to within ½ inch of the bottom. After using the corer, insert a knife from the side of the apple to release the core.
2. Remove one strip of peel from the top of the apple. (This helps the steam penetrate better).
3. Place the apples in the bottom of a dry pressure cooker (remove the rack).
4. Combine the sugar and the cinnamon.
5. Fill the cavity of each apple with the sugar/cinnamon mixture.
6. Pour 1/4" of water in the bottom of the pressure cooker.
7. Seal lid and place pressure cooker over medium high heat.
8. Place the pressure gauge on the lid. When pan reaches full pressure and gauge begins to rock, turn the heat off, and remove from heat. Allow the pan to sit for 5 minutes to cool, then place the pan in your sink and run cold water over the side until the handle safety lock disengages.
NOTE: If gauge fails to rock after 20 minutes total time on heat, remove from heat. Let the pan sit until all pressure has escaped (about 20 minutes). If necessary, run cool water on the edge of the lid to release remaining steam. The safety lock near the handle will release.
9. Remove the lid. Cut the apples into fourths, remove the skins, and place apples on a serving dish.
10. Serve with ice cream. Ten minutes before serving time, get the ice cream from the dispensary freezer. Open the carton so that it lies flat and using your biggest chef’s knife, cut the ice cream into cubes and place on a serving plate. Put the plate in your small freezer until serving time.
11. Place the cinnamon sauce that is in the bottom of the pan in a dish to serve over the ice cream.
Zip-Lock Bag - Fudge (1 ½ C.)
(Amounts in parentheses make a single serving in a sandwich bag.)
2 oz. cream cheese - (1 T.) 1/4 C. margarine - (1T.)
3 C. powdered sugar - (3/4 C.) 1/4 C. cocoa - (1T.)
1. Measure ingredients in a 1 gal. zip lock bag. Push the air out of the bag and seal well.
2. Squish the mixture to mix well. It will be dry at first, but will soon become fudge.
3. Roll fudge between two sheets of waxed paper and cut into squares for easy serving (or eat with a spoon, yum).
4. You may press in chopped nuts or coconut.
Steamer – Rice (this is the rice that is used in the Pineapple-Ham Fried Rice below)
1 1/4 C. long grain rice 1 2/3 C. cold water 1/8 tsp. salt
1. Follow the instructions in the rice cooker instruction manual to make the rice.
2. Place the rice bowl onto the base.
3. Place the rice, water, and seasoning directly into the rice bowl.
4. Place the rice bowl with contents into the base and cover it.
5. Plug it in and start is according to the directions given in the manual.
6. Fluff with a fork before serving or using in a recipe.
Electric Skillet - Pineapple-Ham Fried Rice
4 eggs, beaten 2 (or more) whole green onions, thinly sliced
1 tsp. garlic powder 2 tsp. oil
1/2 tsp. salt 4 C. cooked rice
2 Tbsp. butter 4 tsp. soy sauce
2 slices ham, chopped 1 can (20 oz.) pineapple tidbits, drained
1. Beat the eggs and add garlic powder.
2. Heat a skillet over medium heat. When the pan is hot, melt the butter.
3. Add the eggs, and allow them to cook until the bottom is set. (See step #4 below. You are not scrambling the eggs). Continue cooking the eggs until they are done, but not dry.
4. Cool the eggs, then remove them to a plate, and cut them into small pieces.
5. Chop the ham into small pieces.
6. Clean, then thinly slice the onions and half the green stem.
7. Put the oil in the skillet and place it over medium heat.
8. Add the green onions, rice, ham, pineapple, egg, and soy sauce. Stir fry until everything is heated through, being careful to not over-stir.
9. Serve with additional soy sauce.
Steamed Carrots with Snow Peas
1 lb. (.45 kg) carrots
½ lb (.23 kg) snow peas
1-2 cloves garlic
1 tsp. dry dill weed
1 Tbsp. butter
Sprinkle of dill weed
Sprinkle of Mrs. Dash seasoning
Salt and pepper to taste
1. Peel the carrots and slice into ¼”-thick rounds.
2. Break off the ends of the peas; remove any strings; wash.
3. Place the garlic and dried dill weed in the flavor center of the steamer.
4. Spread the carrots in the steaming bowl. Cover.
5. Steam carrots for 12 minutes before adding the snow peas. Add snow peas.
6. Allow the vegetables to finish cooking for 9-10 additional minutes; stir.
7. Remove the steaming bowl and place it in your sink. Drizzle the melted butter over the vegetables, allowing the butter to drain into the sink. Place the vegetables in a serving bowl and sprinkle with the dill weed and the Mrs. Dash.
8. Yields about 4 ½ cups of vegetables.
1 C. creamy peanut butter (pack & level)
1 C. light corn syrup (or mild honey) (liquid = eye level)
1 ¼ C. powdered sugar (spoon lightly & level)
1 ¼ C. instant dry milk (scoop & level)
1. Combine peanut butter and corn syrup in a mixing bowl.
2. Add dry ingredients, and mix well. Use your hands if necessary.
3. Divide the mixture into 4 sections.
4. Roll each section into a 1” rope. Wrap in plastic wrap.
5. Refrigerate 2 hours or overnight. Cut in slices and enjoy.
Blender - Strawberry Smoothies
1 C. milk 1 C. low fat vanilla yogurt
1 C. frozen strawberries (10 large) 1/4 C. sugar
2+ C. ice cubes
1. Put milk and yogurt in a blender. Mix.
2. With the blender going, drop in frozen fruit 2 or 3 at a time.
3. When fruit is blended, add ice cubes until it reaches the desired consistency.
4. Add sugar. Taste the smoothie and see if it needs more sugar. Add more as needed. Serve immediately.
Tuna Melt Sandwiches
1 (6 oz.) can tuna, drained 2 oz. cheddar cheese, in 1/4" cubes
1/4 cup mayonnaise 1/4 C. sweet pickle relish
1 hard cooked egg, diced 12 slices bread
1. To prepare egg: Place room temperature egg (if egg is from refrigerator, you can run warm water over egg to warm it) in a pan with enough cold water to cover egg completely (approximately by 1 1/2 inches). Bring the water to a boil, remove from heat, cover tightly with a lid, and allow to remain in the water approximately 15 to 20 minutes.
2. Combine filling ingredients. Mix well.
3. Spread equally on 6 slices of bread. Top with remaining bread.
4. Spread a small amount of butter on the outside of the bread. Cook in a sandwich maker or an electric skillet, turning, until both sides are golden brown and cheese is melted.
Fryer – Cake Doughnuts
It is especially important to heat the oil to the correct temperature when frying doughnuts. Use a reliable thermometer as well as a temperature-controlled frying devise. If the oil is too cool, the doughnuts will absorb too much oil, becoming heavy and fatty instead of light and crisp. If the oil is too hot, the outside of the doughnuts will burn while the centers will stay sticky and under-done. Doughnuts are best eaten on the day they are made.
½ cup granulated sugar
1 cup milk
3 tablespoons melted butter
2 eggs
3 3/4 cups (plus perhaps another ¼ - ½ cup) all-purpose flour
2 teaspoons baking powder
1 teaspoon vanilla
¼ teaspoon cinnamon
pinch nutmeg
oil for frying
1. Heat oil to 350° F
2. Mix sugar, milk, melted butter and eggs. Add flour, baking powder, vanilla, cinnamon and nutmeg to form dough. If dough is too sticky, add a bit more flour.
3. Roll out 3/4-inch thick on floured surface.
4. Cut and drop into fryer until golden brown. Turn and brown other side.
5. Cool on rack or on paper towels. Sprinkle with cinnamon-sugar or dip in frosting and sprinkles. When you are dipping the doughnuts in frosting, use your jelly roll pan with a cooling rack over it to allow the frosting to drain. Put the decorative sprinkles on top after frosting the doughnuts. Use the sprinkles that fall into the jelly roll pan to decorate the remaining doughnuts
Frosting( you will be making both vanilla and chocolate frosting)
2 1/2 cups (12 oz.) confectioners’ sugar (spoon in and level off to measure)
few drops of vanilla
1 Tbsp. cocoa powder
6-8 teaspoons water
decorative sprinkles
1. To make the vanilla frosting: Pour half the confectioners’ sugar into a bowl, add the vanilla and enough cold water (3-4 teaspoons) to mix into a smooth frosting.
2. To make the chocolate frosting: Stir the other half of the confectioners’ sugar with the cocoa powder into another bowl and mix in cold water (3-4 teaspoons) to make a smooth frosting.
3. Put sprinkles in a bowl. Dip warm doughnuts in frosting and then dip in sprinkles.
4. Prepare doughnut holes same as doughnuts.
Easy Mango Salsa
½ onion
1 jalapeno
½ clove garlic
1 ripe mango, peeled and pitted
1 tbsp. lime juice
1/8 bunch cilantro, washed
1 can (14.5 oz) whole tomatoes
1 can (14.5 oz) stewed tomatoes
salt and pepper to taste
Cut jalapeno in half lengthwise and remove seeds. Using food chopper, chop onion and jalapeno and set aside. Mince garlic with knife or garlic press. Chop mango with knife. Snip cilantro into smaller pieces with clean kitchen scissors. Assemble food processor with metal blade. Put lime juice, cilantro and tomatoes into food processor. Pulse until tomatoes are consistency you want. Add onion, jalapenos, mango and garlic and pulse just enough to mix. Add salt and pepper to taste. Store in refrigerator for 1 hour for flavors to blend. Serve with tortilla chips.
Basic Crepes (makes about 16 crepes)
1 C. flour
2 eggs
½ C. milk
½ C. water
¼ tsp. salt
2 Tbsp. melted butter or margarine
*Measure the flour and liquid carefully, because the consistency is important.
The batter should be about the consistency of thick heavy cream.
1. Place ingredients in your blender in the order given. Blend 30 seconds. Stop and stir down the sides. Blend 30 to 60 seconds more, until smooth. Or Using a whisk or mixer, combine flour and eggs in a bowl. Add liquid gradually. Beat until smooth. Add other ingredients and mix.
2. Cook, using a crepe maker, or oiled crepe (omelet) pan. Stir batter between making each crepe.
Filling:
1 C. sour cream 2 whole thinly sliced green onion
1 can cream of chicken soup 1/4 C. finely chopped celery
1/4 lb. fresh mushrooms, sliced 2 C. diced, cooked chicken (1 lb. raw)
1/4 C. sliced black olives (sm. can)
3. To prepare chicken: trim fat from chicken and cut into bite-sized pieces. Heat oil in frying pan on medium-high heat. Saute chicken pieces in oil (1 Tbsp.) until no longer pink.
4. Sanitize your counter top so that you can line up the cooked crepes to fill them equally. Combine ingredients, then fill crepes. Put filled crepes in greased glass 9x13 pan. Cover with plastic wrap, vent corner and place in microwave and cook on high for 10 minutes. (This jump starts the heating process. At home you may cover with foil and bake for 45 minutes.)
5. Remove plastic and bake in conventional oven (325 degrees) for 10-15 minutes until heated through.
Topping:
1 cup grated cheese
6. Remove from oven and sprinkle on 1 C. grated cheese.
7. Bake 5 more minutes, until cheese is melted.
Note: You may make shells and filling the night before, but don’t stuff them until the morning of the day
you are going to use them. You may bake ahead, cover with aluminum foil, and reheat, if necessary.
Pressure Cooker - Baked Apples (for lab, plan 1/2 apple per person.)
½ apple for each person (4 large or 5 small will fit in a standard pressure cooker)
1/2 C. sugar
1/2 tsp. cinnamon
1. Use an apple corer or sharp utility knife, to remove the core from the apple. Do not cut the core all the way out. You must leave some of the core in the bottom to act as a plug for the seasoned sugar. Only core the apple to within ½ inch of the bottom. After using the corer, insert a knife from the side of the apple to release the core.
2. Remove one strip of peel from the top of the apple. (This helps the steam penetrate better).
3. Place the apples in the bottom of a dry pressure cooker (remove the rack).
4. Combine the sugar and the cinnamon.
5. Fill the cavity of each apple with the sugar/cinnamon mixture.
6. Pour 1/4" of water in the bottom of the pressure cooker.
7. Seal lid and place pressure cooker over medium high heat.
8. Place the pressure gauge on the lid. When pan reaches full pressure and gauge begins to rock, turn the heat off, and remove from heat. Allow the pan to sit for 5 minutes to cool, then place the pan in your sink and run cold water over the side until the handle safety lock disengages.
NOTE: If gauge fails to rock after 20 minutes total time on heat, remove from heat. Let the pan sit until all pressure has escaped (about 20 minutes). If necessary, run cool water on the edge of the lid to release remaining steam. The safety lock near the handle will release.
9. Remove the lid. Cut the apples into fourths, remove the skins, and place apples on a serving dish.
10. Serve with ice cream. Ten minutes before serving time, get the ice cream from the dispensary freezer. Open the carton so that it lies flat and using your biggest chef’s knife, cut the ice cream into cubes and place on a serving plate. Put the plate in your small freezer until serving time.
11. Place the cinnamon sauce that is in the bottom of the pan in a dish to serve over the ice cream.
Zip-Lock Bag - Fudge (1 ½ C.)
(Amounts in parentheses make a single serving in a sandwich bag.)
2 oz. cream cheese - (1 T.) 1/4 C. margarine - (1T.)
3 C. powdered sugar - (3/4 C.) 1/4 C. cocoa - (1T.)
1. Measure ingredients in a 1 gal. zip lock bag. Push the air out of the bag and seal well.
2. Squish the mixture to mix well. It will be dry at first, but will soon become fudge.
3. Roll fudge between two sheets of waxed paper and cut into squares for easy serving (or eat with a spoon, yum).
4. You may press in chopped nuts or coconut.
Steamer – Rice (this is the rice that is used in the Pineapple-Ham Fried Rice below)
1 1/4 C. long grain rice 1 2/3 C. cold water 1/8 tsp. salt
1. Follow the instructions in the rice cooker instruction manual to make the rice.
2. Place the rice bowl onto the base.
3. Place the rice, water, and seasoning directly into the rice bowl.
4. Place the rice bowl with contents into the base and cover it.
5. Plug it in and start is according to the directions given in the manual.
6. Fluff with a fork before serving or using in a recipe.
Electric Skillet - Pineapple-Ham Fried Rice
4 eggs, beaten 2 (or more) whole green onions, thinly sliced
1 tsp. garlic powder 2 tsp. oil
1/2 tsp. salt 4 C. cooked rice
2 Tbsp. butter 4 tsp. soy sauce
2 slices ham, chopped 1 can (20 oz.) pineapple tidbits, drained
1. Beat the eggs and add garlic powder.
2. Heat a skillet over medium heat. When the pan is hot, melt the butter.
3. Add the eggs, and allow them to cook until the bottom is set. (See step #4 below. You are not scrambling the eggs). Continue cooking the eggs until they are done, but not dry.
4. Cool the eggs, then remove them to a plate, and cut them into small pieces.
5. Chop the ham into small pieces.
6. Clean, then thinly slice the onions and half the green stem.
7. Put the oil in the skillet and place it over medium heat.
8. Add the green onions, rice, ham, pineapple, egg, and soy sauce. Stir fry until everything is heated through, being careful to not over-stir.
9. Serve with additional soy sauce.
Steamed Carrots with Snow Peas
1 lb. (.45 kg) carrots
½ lb (.23 kg) snow peas
1-2 cloves garlic
1 tsp. dry dill weed
1 Tbsp. butter
Sprinkle of dill weed
Sprinkle of Mrs. Dash seasoning
Salt and pepper to taste
1. Peel the carrots and slice into ¼”-thick rounds.
2. Break off the ends of the peas; remove any strings; wash.
3. Place the garlic and dried dill weed in the flavor center of the steamer.
4. Spread the carrots in the steaming bowl. Cover.
5. Steam carrots for 12 minutes before adding the snow peas. Add snow peas.
6. Allow the vegetables to finish cooking for 9-10 additional minutes; stir.
7. Remove the steaming bowl and place it in your sink. Drizzle the melted butter over the vegetables, allowing the butter to drain into the sink. Place the vegetables in a serving bowl and sprinkle with the dill weed and the Mrs. Dash.
8. Yields about 4 ½ cups of vegetables.
soup and salads
SHELLS AND VEGGIES SOUP
1/2 tsp. vegetable oil
1/4 cup chopped onion
1/2 clove garlic, chopped
1 can (14 oz.) chicken broth
1 can (14 oz.) crushed or diced tomatoes
1/4 cup small shell pasta
2 Tbsp. dried parsley
1/4 cup chopped frozen spinach
1/4 cup cubed zucchini
1/2 cup chopped carrots
1/2 cup sliced celery
1/2 tsp. dried basil
1/2 tsp. dried oregano
Salt and pepper to taste
3 Tbsp. fresh grated Parmesan cheese - This will be put on the serving table, by the teaching assistant, for all to use when the soup is served.
1. Heat oil in a large saucepan over medium heat. Add onion and garlic and cook until the onion is soft, about 2 minutes, stirring occasionally.
2. Add chicken broth, tomatoes, parsley, basil and oregano to saucepan. Bring to a boil, reduce heat , and simmer covered for 10 minutes.
3. Add spinach, carrots, celery and pasta. Cook 10 minutes covered at a low boil. Add zucchini and cook 7 more minutes.
4. Test for doneness by forking vegetables and pasta to see if tender.
5. Spoon into bowl; add salt, pepper and Parmesan cheese to taste. ENJOY!
BROCCOLI-RAISIN SALAD
Serves: 6
1/2 large head broccoli washed and trimmed
1/4 cup chopped onion
1/4 cup raisins
1/4 cup chopped pecans or walnuts
1/4 pound bacon, fried crisp and crumbled
¼ cup & 2 tablespoons low-fat mayonnaise
1 tablespoon vinegar
1/4 cup sugar
1. Cut broccoli into small florets, peel the stem and cut into 1/2" pieces.
2. Combine broccoli, onions, raisins, nuts (optional), and bacon (optional).
3. In a small separate bowl, make dressing of mayonnaise, vinegar, and sugar.
4. Pour dressing over salad.
5. Refrigerate until ready to serve.
6. Toss before serving.
7. This can be made ahead of time and refrigerated for hours, even overnight.
CORNMEAL MUFFINS
Makes 6 muffins
½ c. all purpose flour
½ c. yellow cornmeal
2 Tbsp + 2 tsp. sugar
½ tbsp. baking powder
½ tsp. salt
1½ tsp. finely chopped onion
½ c. cream style corn
¼ c. mayonnaise
1 Tbsp. + 1 ½ tsp. vegetable oil
½ egg (please give the other half to another group or to your instructor)
In a large mixing bowl, combine dry ingredients. Make a well in the center and add all remaining ingredients. Stir just until mixed. Spoon into 6 greased muffin tins. Bake at 400 degrees for 20 minutes. NOTE: If you have dark muffin pans, reduce oven temperature by 25 degrees.
1/2 tsp. vegetable oil
1/4 cup chopped onion
1/2 clove garlic, chopped
1 can (14 oz.) chicken broth
1 can (14 oz.) crushed or diced tomatoes
1/4 cup small shell pasta
2 Tbsp. dried parsley
1/4 cup chopped frozen spinach
1/4 cup cubed zucchini
1/2 cup chopped carrots
1/2 cup sliced celery
1/2 tsp. dried basil
1/2 tsp. dried oregano
Salt and pepper to taste
3 Tbsp. fresh grated Parmesan cheese - This will be put on the serving table, by the teaching assistant, for all to use when the soup is served.
1. Heat oil in a large saucepan over medium heat. Add onion and garlic and cook until the onion is soft, about 2 minutes, stirring occasionally.
2. Add chicken broth, tomatoes, parsley, basil and oregano to saucepan. Bring to a boil, reduce heat , and simmer covered for 10 minutes.
3. Add spinach, carrots, celery and pasta. Cook 10 minutes covered at a low boil. Add zucchini and cook 7 more minutes.
4. Test for doneness by forking vegetables and pasta to see if tender.
5. Spoon into bowl; add salt, pepper and Parmesan cheese to taste. ENJOY!
BROCCOLI-RAISIN SALAD
Serves: 6
1/2 large head broccoli washed and trimmed
1/4 cup chopped onion
1/4 cup raisins
1/4 cup chopped pecans or walnuts
1/4 pound bacon, fried crisp and crumbled
¼ cup & 2 tablespoons low-fat mayonnaise
1 tablespoon vinegar
1/4 cup sugar
1. Cut broccoli into small florets, peel the stem and cut into 1/2" pieces.
2. Combine broccoli, onions, raisins, nuts (optional), and bacon (optional).
3. In a small separate bowl, make dressing of mayonnaise, vinegar, and sugar.
4. Pour dressing over salad.
5. Refrigerate until ready to serve.
6. Toss before serving.
7. This can be made ahead of time and refrigerated for hours, even overnight.
CORNMEAL MUFFINS
Makes 6 muffins
½ c. all purpose flour
½ c. yellow cornmeal
2 Tbsp + 2 tsp. sugar
½ tbsp. baking powder
½ tsp. salt
1½ tsp. finely chopped onion
½ c. cream style corn
¼ c. mayonnaise
1 Tbsp. + 1 ½ tsp. vegetable oil
½ egg (please give the other half to another group or to your instructor)
In a large mixing bowl, combine dry ingredients. Make a well in the center and add all remaining ingredients. Stir just until mixed. Spoon into 6 greased muffin tins. Bake at 400 degrees for 20 minutes. NOTE: If you have dark muffin pans, reduce oven temperature by 25 degrees.
cookies, muffins
Orange Cranberry Nut Muffins
2 c. flour
1 ½ tsp. baking powder
½ tsp. baking soda
1 tsp. salt
¼ c. shortening.
1 c. orange juice
1 c. sugar
1 Tbsp. orange zest (show zester)
1 egg (beaten)
1 to 1 ½ c. chopped nuts
1 c. dry cranberries (coarsely chopped)
1. Combine dry ingredients in a mixing bowl and thoroughly mix them together.
2. Cut the shortening into the dry ingredients until the shortening is about the size of un-popped popcorn kernels.
3. Combine and orange juice, sugar, orange zest and beaten egg.
4. Stir the liquid ingredients into the dry ingredients. Stir until just combined. DO NOT over mix.
5. Fold the chopped nuts and the cranberries into the batter.
6. Spoon into well-greased muffin cups and bake in a preheated oven at 350° for 30 minutes or until golden brown.
7. Allow muffins to sit in the pan for about 5 minutes before removing them.
Oatmeal Chocolate Chip and BEAN Cookies
These cookies have a low-fat secret. They’re full of beans! This recipe has been adapted from Idaho State University researchers in Pocatello. This recipe replaces 75 percent of the butter with beans and applesauce to create cookies with fewer calories and fat.
1 ½ cups old-fashioned oats
¾ cup drained and rinsed great Northern white beans
¼ cup applesauce
1 Tbsp. water
3 Tbsp. butter, softened
1 cup firmly packed light brown sugar
2 large eggs
1 tsp. pure vanilla extract
¼ tsp. butter extract
2 cups all-purpose flour
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 ¼ cup milk chocolate chips
1. Pre-heat oven to 375ยบ.
2. Lightly coat 4 baking sheets with cooking spray. You will have to borrow cookie sheets and jelly roll pans from one of the kitchens doing muffins. Remember to return the pans to the correct kitchen.
3. In blender, process oats until finely ground but not powdery. Pour the oats into a separate bowl and combine with the flour, baking powder, baking soda and salt.
4. In the blender, puree the beans, ¼ cup applesauce, 1 Tbsp. water, eggs, vanilla and butter extract.
5. In your KitchenAid mixer, cream the sugar, butter, and the above pureed mixture (scrape out your blender thoroughly) and beat well.
6. With mixer on low speed, mix in the oat and flour mixture.
7. Gradually stir in the milk chocolate chips.
8. Using the small spring-loaded cookie scoop, drop dough by spoonfuls on prepared cookie sheets. Using a wet hand, press the dough to the thickness of the chocolate chips.
9. Bake for 8-10 minutes, or until golden brown.
10. Cool slightly before putting on cooling rack.
Streusel Raspberry Muffins (2 dozen)
Pecan Streusel Topping (below) 1 C. milk
3 C. flour 1 C. butter or margarine, melted
1 C. sugar 2 eggs, beaten
4 tsp. baking powder 2 C. fresh or individually frozen raspberries
1. Preheat the oven to 375 and grease muffin pans. For lab, you will use regular-sized muffin tins. Use the insulated, shiny muffin tins from the front of the room.
2. Prepare the streusel topping and set aside (recipe below).
3. Combine dry ingredients in a large bowl.
4. Combine milk butter, and egg in a small bowl.
5. Pour wet ingredients into flour mixture, and stir just enough to combine.
6. Spoon half the batter into the muffin cups.
7. Put 4 raspberries in each cup.
8. Spoon the rest of the batter over the raspberries, leaving enough room for streusel topping.
9. Sprinkle topping onto batter.
10. Bake 25 to 30 minutes, or until a toothpick comes out clean.
11. Remove from pan and cool on a rack.
Pecan Streusel Topping
½ C. chopped pecans ½ cup packed brown sugar
½ C. flour ¼ cup melted butter
1. Combine pecans, brown sugar and flour in a small bowl.
2. Add melted butter, and stir until it resembles crumbs.
3. Sprinkle over muffins before baking.
Pineapple Muffins
(24-30 muffins)
For this recipe, you will use muffin liners. For lab, you will use regular-sized muffin tins. You may have to go to other kitchens to borrow muffin tins or from the front of the room on the counter. Make sure to return them after use. Your kitchen should only have one 6-muffin tin.
3/4 C. sliced almonds. Divide in half.
1 ½ cans (30 oz. total) crushed pineapple. Drain and reserve juice for glaze.
3 C. flour 4 oz. cream cheese
1 ½ tsp. baking soda 1 ½ C. sugar
1 ½ tsp. salt 1 Tbsp vanilla
¾ C. sour cream 1 ½ egg
1. Measure and combine flour, baking soda, and salt.
2. Cream sugar, vanilla and cream cheese.
3. Add egg and beat.
4. Add flour to creamed mixture alternately with sour cream.
5. Fold in drained pineapple.
6. Prepare muffin tin by inserting paper liners. Spray paper liners with cooking spray. Distribute half of sliced almonds in the bottom of the cups.
7. Spoon muffin batter over the almonds.
8. Sprinkle the remaining almonds on top of the batter.
9. Bake at 350 for 30 minutes or until golden.
Glaze 2 C. powdered sugar 2 Tbsp. pineapple juice
2 Tbsp. soft margarine
1. Beat until smooth. Drizzle over warm muffins.
Buttermilk Bran Muffins
(1 ½ doz.) – For lab, make mini muffins using the mini muffin liners.
½ C. 100% Bran Flake cereal 1 ¼ C. flour
1 C. All Bran cereal ¼ tsp. salt
½ C. boiling water 1 ¼ tsp. baking soda
¼ C. shortening 1 C. buttermilk
1 egg ½ C. sugar
1 C. raisins, dates or other dry fruit, if desired.
1. Preheat oven to 400. Prepare muffin tins.
2. Combine cereals and hot water. Let stand.
3. Beat shortening, egg, buttermilk and sugar in a separate bowl.
4. Add softened cereal to the egg mixture and beat to combine.
5. Combine dry ingredients and raisins in the food processor and process until raisins are chopped. Stir with wet mixture ingredients until just mixed.
6. Bake 18 to 20 minutes. (If making mini muffins, bake 10-12 minutes) Remove from pan. Cool on rack.
7. The batter can be put in the refrigerator and used for several weeks.
Cherry Jam Tarts
(makes 24)
2 ½ C. flour 1/4 tsp. salt 1 egg
1/2 C. sugar 2 Tbsp. milk 1/4 tsp. baking soda
2/3 C. butter, softened 1 tsp. almond extract 3/4 C. cherry preserves
1. Preheat oven to 350
2. In a large mixing bowl, combine all ingredients except cherry preserves.
3. Beat at low speed, scraping the bowl often, until well mixed (3 to 4 minutes).
4. On a well floured surface, roll half of the dough to 1/8” thick. Cut out 24 rounds with a 2 ½” cookie cutter.
5. Place the cookies on two un-greased cookie sheets.
6. Place a level teaspoon of cherry preserves in the center of each.
7. Roll out the second half of the dough. Cut out 24 rounds, then cut an X, or cut a shape from the center of each cookie with a tiny cookie cutter.
8. Place these cookie rounds on top of the first cookies, centering the cut out over the preserves.
9. Seal the two cookies together by pressing around the edges with a fork. Sprinkle with sugar.
10. Bake for 11 to 13 minutes, or until edges are very lightly browned. Remove immediately. Cool.
Gingersnaps
(adapted from www.cooks.com)
Yield: 2 ½ dozen
¾ cup shortening
1 cup sugar
1 egg
¼ cup molasses
2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground cloves
1 tsp. ginger
granulated sugar for dipping
1. Cream shortening and sugar; beat in egg, then add molasses.
2. Add dry ingredients to shortening and mix well.
3. Roll mixture into 1" balls. Roll balls in granulated sugar. Place on slightly greased cookie sheet 2" apart and bake at 375 degrees for 12 to 15 minutes. You will use three cookie sheets, so you will need to borrow and return one from a kitchen that is preparing muffins for lab.
4. Cool slightly before removing from cookie sheet.
Old-Fashioned Oatmeal Cookies
(adapted from Betty Crocker)
1 cup packed brown sugar
¼ cup shortening
¼ cup margarine
¼ cup buttermilk
½ teaspoon vanilla
2 cups oats
3/4 cup whole wheat flour
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
1. Heat oven to 375°.
2. Mix brown sugar, shortening, margarine buttermilk and vanilla in a large bowl.
3. Stir in remaining ingredients.
4. Drop dough onto ungreased cookie sheet about 3 inches apart.
5. Bake until golden brown, 8-10 minutes.
6. Immediately remove from cookie sheet to cooling rack.
2 c. flour
1 ½ tsp. baking powder
½ tsp. baking soda
1 tsp. salt
¼ c. shortening.
1 c. orange juice
1 c. sugar
1 Tbsp. orange zest (show zester)
1 egg (beaten)
1 to 1 ½ c. chopped nuts
1 c. dry cranberries (coarsely chopped)
1. Combine dry ingredients in a mixing bowl and thoroughly mix them together.
2. Cut the shortening into the dry ingredients until the shortening is about the size of un-popped popcorn kernels.
3. Combine and orange juice, sugar, orange zest and beaten egg.
4. Stir the liquid ingredients into the dry ingredients. Stir until just combined. DO NOT over mix.
5. Fold the chopped nuts and the cranberries into the batter.
6. Spoon into well-greased muffin cups and bake in a preheated oven at 350° for 30 minutes or until golden brown.
7. Allow muffins to sit in the pan for about 5 minutes before removing them.
Oatmeal Chocolate Chip and BEAN Cookies
These cookies have a low-fat secret. They’re full of beans! This recipe has been adapted from Idaho State University researchers in Pocatello. This recipe replaces 75 percent of the butter with beans and applesauce to create cookies with fewer calories and fat.
1 ½ cups old-fashioned oats
¾ cup drained and rinsed great Northern white beans
¼ cup applesauce
1 Tbsp. water
3 Tbsp. butter, softened
1 cup firmly packed light brown sugar
2 large eggs
1 tsp. pure vanilla extract
¼ tsp. butter extract
2 cups all-purpose flour
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 ¼ cup milk chocolate chips
1. Pre-heat oven to 375ยบ.
2. Lightly coat 4 baking sheets with cooking spray. You will have to borrow cookie sheets and jelly roll pans from one of the kitchens doing muffins. Remember to return the pans to the correct kitchen.
3. In blender, process oats until finely ground but not powdery. Pour the oats into a separate bowl and combine with the flour, baking powder, baking soda and salt.
4. In the blender, puree the beans, ¼ cup applesauce, 1 Tbsp. water, eggs, vanilla and butter extract.
5. In your KitchenAid mixer, cream the sugar, butter, and the above pureed mixture (scrape out your blender thoroughly) and beat well.
6. With mixer on low speed, mix in the oat and flour mixture.
7. Gradually stir in the milk chocolate chips.
8. Using the small spring-loaded cookie scoop, drop dough by spoonfuls on prepared cookie sheets. Using a wet hand, press the dough to the thickness of the chocolate chips.
9. Bake for 8-10 minutes, or until golden brown.
10. Cool slightly before putting on cooling rack.
Streusel Raspberry Muffins (2 dozen)
Pecan Streusel Topping (below) 1 C. milk
3 C. flour 1 C. butter or margarine, melted
1 C. sugar 2 eggs, beaten
4 tsp. baking powder 2 C. fresh or individually frozen raspberries
1. Preheat the oven to 375 and grease muffin pans. For lab, you will use regular-sized muffin tins. Use the insulated, shiny muffin tins from the front of the room.
2. Prepare the streusel topping and set aside (recipe below).
3. Combine dry ingredients in a large bowl.
4. Combine milk butter, and egg in a small bowl.
5. Pour wet ingredients into flour mixture, and stir just enough to combine.
6. Spoon half the batter into the muffin cups.
7. Put 4 raspberries in each cup.
8. Spoon the rest of the batter over the raspberries, leaving enough room for streusel topping.
9. Sprinkle topping onto batter.
10. Bake 25 to 30 minutes, or until a toothpick comes out clean.
11. Remove from pan and cool on a rack.
Pecan Streusel Topping
½ C. chopped pecans ½ cup packed brown sugar
½ C. flour ¼ cup melted butter
1. Combine pecans, brown sugar and flour in a small bowl.
2. Add melted butter, and stir until it resembles crumbs.
3. Sprinkle over muffins before baking.
Pineapple Muffins
(24-30 muffins)
For this recipe, you will use muffin liners. For lab, you will use regular-sized muffin tins. You may have to go to other kitchens to borrow muffin tins or from the front of the room on the counter. Make sure to return them after use. Your kitchen should only have one 6-muffin tin.
3/4 C. sliced almonds. Divide in half.
1 ½ cans (30 oz. total) crushed pineapple. Drain and reserve juice for glaze.
3 C. flour 4 oz. cream cheese
1 ½ tsp. baking soda 1 ½ C. sugar
1 ½ tsp. salt 1 Tbsp vanilla
¾ C. sour cream 1 ½ egg
1. Measure and combine flour, baking soda, and salt.
2. Cream sugar, vanilla and cream cheese.
3. Add egg and beat.
4. Add flour to creamed mixture alternately with sour cream.
5. Fold in drained pineapple.
6. Prepare muffin tin by inserting paper liners. Spray paper liners with cooking spray. Distribute half of sliced almonds in the bottom of the cups.
7. Spoon muffin batter over the almonds.
8. Sprinkle the remaining almonds on top of the batter.
9. Bake at 350 for 30 minutes or until golden.
Glaze 2 C. powdered sugar 2 Tbsp. pineapple juice
2 Tbsp. soft margarine
1. Beat until smooth. Drizzle over warm muffins.
Buttermilk Bran Muffins
(1 ½ doz.) – For lab, make mini muffins using the mini muffin liners.
½ C. 100% Bran Flake cereal 1 ¼ C. flour
1 C. All Bran cereal ¼ tsp. salt
½ C. boiling water 1 ¼ tsp. baking soda
¼ C. shortening 1 C. buttermilk
1 egg ½ C. sugar
1 C. raisins, dates or other dry fruit, if desired.
1. Preheat oven to 400. Prepare muffin tins.
2. Combine cereals and hot water. Let stand.
3. Beat shortening, egg, buttermilk and sugar in a separate bowl.
4. Add softened cereal to the egg mixture and beat to combine.
5. Combine dry ingredients and raisins in the food processor and process until raisins are chopped. Stir with wet mixture ingredients until just mixed.
6. Bake 18 to 20 minutes. (If making mini muffins, bake 10-12 minutes) Remove from pan. Cool on rack.
7. The batter can be put in the refrigerator and used for several weeks.
Cherry Jam Tarts
(makes 24)
2 ½ C. flour 1/4 tsp. salt 1 egg
1/2 C. sugar 2 Tbsp. milk 1/4 tsp. baking soda
2/3 C. butter, softened 1 tsp. almond extract 3/4 C. cherry preserves
1. Preheat oven to 350
2. In a large mixing bowl, combine all ingredients except cherry preserves.
3. Beat at low speed, scraping the bowl often, until well mixed (3 to 4 minutes).
4. On a well floured surface, roll half of the dough to 1/8” thick. Cut out 24 rounds with a 2 ½” cookie cutter.
5. Place the cookies on two un-greased cookie sheets.
6. Place a level teaspoon of cherry preserves in the center of each.
7. Roll out the second half of the dough. Cut out 24 rounds, then cut an X, or cut a shape from the center of each cookie with a tiny cookie cutter.
8. Place these cookie rounds on top of the first cookies, centering the cut out over the preserves.
9. Seal the two cookies together by pressing around the edges with a fork. Sprinkle with sugar.
10. Bake for 11 to 13 minutes, or until edges are very lightly browned. Remove immediately. Cool.
Gingersnaps
(adapted from www.cooks.com)
Yield: 2 ½ dozen
¾ cup shortening
1 cup sugar
1 egg
¼ cup molasses
2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground cloves
1 tsp. ginger
granulated sugar for dipping
1. Cream shortening and sugar; beat in egg, then add molasses.
2. Add dry ingredients to shortening and mix well.
3. Roll mixture into 1" balls. Roll balls in granulated sugar. Place on slightly greased cookie sheet 2" apart and bake at 375 degrees for 12 to 15 minutes. You will use three cookie sheets, so you will need to borrow and return one from a kitchen that is preparing muffins for lab.
4. Cool slightly before removing from cookie sheet.
Old-Fashioned Oatmeal Cookies
(adapted from Betty Crocker)
1 cup packed brown sugar
¼ cup shortening
¼ cup margarine
¼ cup buttermilk
½ teaspoon vanilla
2 cups oats
3/4 cup whole wheat flour
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
1. Heat oven to 375°.
2. Mix brown sugar, shortening, margarine buttermilk and vanilla in a large bowl.
3. Stir in remaining ingredients.
4. Drop dough onto ungreased cookie sheet about 3 inches apart.
5. Bake until golden brown, 8-10 minutes.
6. Immediately remove from cookie sheet to cooling rack.
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