Recipes
Each student will come with a notebook at the beginning of the semester, it is a requirement for this class and should not have any other classes assignments in it. It will be left in the classroom each day as I do random checks.
Students will copy the recipes down every week in their notebooks before the lab demo. There may be a recipe quiz for certain labs and students will be able to use their notebooks. Students will also complete a lab evaluation at the end of each lab in the notebook.
Lab groups are chosen at random and will only be changed if necessary. Students are expected to rotate jobs through the kitchen so that the same student does not get stuck doing the dishes every week.
Important Reminder: Students are required to wear hair ties and closed toe shoes the entire time they are in the kitchens. This is for their safety and sanitation reasons. Students without appropriate shoes will not be allowed in the kitchen for the day, however they will be given an alternate assignment in class to make up the points.
Lab Survey Questions: Answer the lab survey questions in your notebook.
Describe your final product - Color, Smell, Taste?
What was the best part of your lab?
What would you do differently next time?
Describe an appropriate portion size of this lab for one person.
Describe your teamwork in this lab.
Breads
Cherry Swirl Coffee Cake
Coffee Cake
2 c. bisquick mix
1⁄4 c. granulated sugar
1⁄8 c. butter
1⁄4 c. milk
1 t. vanilla
2 eggs
1⁄2 can (11 oz) cherry pie filling or choice
Glaze
1⁄2 c. powdered sugar
1⁄2-2 tablespoons milk
Directions
1. Heat oven to 350 degrees. Line a 9-inch square pan with parchment paper
2. In a large bowl, stir all coffee cake ingredients except pie filling, beat vigorously with spoon for 30 second.
3. Spread 2⁄3 of the batter in pan, spread pie filling over batter (filling may not completely cover batter) and drop remaining batter by tablespoons onto pie filling.
4. Bake 20-25 minutes or until light brown.
5. While baking, in a small mixing bowl, stir glaze ingredients until smooth and thin enough to drizzle.
6. Drizzle over coffee cake and serve.
Makes 9 servings
Chocolate Muffins
Ingredients
⅓ c. brown sugar (packed)
¼ c. butter
¾ c. chocolate chips (divided ¼ c. and ½ c)
1 egg
1 ¼ c. flour
¾ c. applesauce
¾ t. vanilla
½ t. baking powder
½ t. baking soda
¼ t. salt
Directions
1. Preheat oven to 375 degrees. Line a muffin pan with liners.
2. Beat brown sugar and butter in a large bowl with electric mixer until creamy.
3. Melt 1/2 cup chocolate chips and cool slightly and add to sugar mix with the egg.
4. Add flour, applesauce, vanilla, baking soda, baking powder and salt, beat until well mixed.
5. Stir in remaining ¼ cup chocolate chips.
6. Spoon batter into prepared muffin pans. Bake muffins for 15 to 20 minutes or until a toothpick comes out clean.
Makes 12 muffins
Cinnamon Rolls
Day 1: Ingredients
⅛ cup warm water ½ Tbsp. yeast
½ Tbsp. sugar ⅛ cup vanilla pudding mix
⅛ cup butter (melted) ½ egg
¼ tsp. salt 2 cups flour
½ cup milk
Directions
1. In a bowl, combine water, yeast and sugar. Stir until dissolved and set aside.
2. In mixing bowl, combine pudding mix and milk. Add butter, eggs and salt and mix well. Add yeast mix and blend.
3. Use a wooden spoon to add flour until you can knead the dough with your hands, knead until smooth. Bag, label and place in fridge overnight.
Cinnamon Rolls
Day 2: Ingredients
⅛ cup butter (softened)
¼ cup brown sugar
½ tsp. cinnamon
Directions
1. Heat oven to 400 degrees.
2. Roll dough on a floured table to ½” thick.
3. Spread butter on dough
4. Mix brown sugar and cinnamon, sprinkle over dough.
5. Roll dough tight and cut every 2”.
6. Place on a cookie sheet 2” apart and bake for 15-20 min or until golden brown.
7. Make Cream cheese Frosting
Ingredients
2 oz cream cheese ⅛ cup butter
¼ tsp. vanilla ¾ cup powdered sugar
¾ tsp. milk
Directions
1. Blend with a mixer until smooth. Place on Rolls.
Serves 12 Rolls