Lab #2: Cost Effective Appetizers

Please read the recipe before starting!

Ingredients

• 250 mL (1 cup) flour

• 1 mL (1/4 tsp) salt

• 125 mL (1/2 cup) milk

• 10 mL (2 tsp) baking powder

• 30 mL (2 Tbsp) shortening

• 250 mL (1 cup) grated cheddar cheese
  

Method

• Preheat the oven to 225º C (450º F).

• Cut shortening into the dry ingredients until it is the texture of fine oatmeal.

• Stir in milk until stiff dough is formed.

• Add cheddar cheese and roll dough into a ball.

• Knead lightly on a floured board and roll to 1/2 cm (1/4 inch) thickness.

• Cut in strips approximately 2.5 cm (1 inch) wide and twist lightly.

• Place on a greased baking sheet and bake for 10 to 15 minutes.

Please read the recipe before starting!

Ingredients

• 15 mL (1 tbsp) yeast (fast-rising)

• 375 mL (1 1/2 cups) warm water

• 15 mL (1 tbsp) sugar

• pinch of salt

• 750 to 875 mL (3 to 3 1/2 cups) flour

• 4 cups of water for cooking

• 60 mL Baking Soda

Topping

• 1 egg

• 15 mL water

• 8 to 10 mL coarse salt

Method

• Preheat the oven to 225º C (450° F).

• Grease a large baking sheet or line with parchment paper.

• In a large bowl, sprinkle yeast over warm water. Stir with a rubber spatula until yeast is dissolved.

• Let stand for five minutes to proof your yeast.

• Add sugar, salt, and about half the flour.

• With a wooden spoon, continue to add enough of the remaining flour to make dough that is not sticky.

• Knead for five to seven minutes until smooth and elastic, adding more flour if necessary.

• Cut the dough into 12 equal pieces.

• With floured hands, roll the dough into ropes about 20 cm (8 in) long.

• Shape rope into a U shape, take the two ends and cross over each other. Bring the ends down toward the bottom of the U. Press the ends down at bit where it intersects with the bottom of the U.

• Let the pretzels rest for 30 minutes to allow them to rise.

• While the pretzels are rising, prepare baking soda water. Using large pot bring four cups of water to a rapid simmer. Add baking soda slowly to the water. Stir to dissolve. Reduce heat to maintain a simmer.

• Place one to two pretzels in the water. Do not overcrowd the pot.

• Cook for 30 seconds and flip for another 30 seconds.

• Using a large slotted spoon ladle to remove pretzel and transfer to a baking sheet.

• Space the pretzels on the greased baking sheet, enlarging the holes of the pretzels if necessary.

• Brush pretzels with the egg wash topping (mix 1 egg with 1 tbsp of water). Sprinkle with coarse salt.

• Bake for 10 to 12 minutes or until golden brown.

• Remove from the oven and brush generously with butter and a pinch more of course salt. These are best served warm.

Please read the recipe before starting!

Ingredients

• 250 mL (1 cup) flour

• 10 mL (2 tsp) baking powder

• 1 mL (1/4 tsp) salt

• 60 mL (1/4 cup) shortening

• 75 mL (1/3 cup) milk

• 75 mL (1/3 cup) cheddar cheese

• 4 wieners (hot dogs or frankfurters) or 8 cocktail wieners

Method

• Preheat the oven to 220° C (425° F).

• Sift the dry ingredients into a bowl.

• Cut in the fat using a pastry blender until the dough has the appearance of fine crumbs.

• Add the milk to the flour mixture a small amount at a time, stirring with a fork.

• Form a ball and turn it out onto a floured counter.

• Knead 10 to 20 times and roll out into a 15x30 cm (6x12 inch) rectangle.

• Cut the dough into four equal pieces.

• Place a wiener in the middle of the dough, sprinkle 1/4 of the cheese on each wiener, and roll the dough around the wiener.

• Place these on a baking sheet and bake until golden brown (about 15 minutes).

Please read the recipe before starting!

• 6 large mushrooms

• 1/2 garlic clove or 1 mL (1/4 tsp) chopped or minced garlic

• 10 mL butter or margarine

• 30 mL bread crumbs

• 30 mL grated parmesan cheese

Method

• Preheat oven to 200º C (400º F).

• Wash and dry the mushrooms.

• Remove the stems; then chop the stems finely using a cutting board.

• Add the butter and garlic, and mix together until well blended.

• Place the mushroom caps top down on an ungreased baking sheet. Fill each cap with the chopped stem mixture.

• Mix together the bread crumbs and parmesan.

• Sprinkle the parmesan-crumb mixture over the mushrooms.

• Bake for 5 to 10 minutes or until bubbly and hot.