Recipe Corner

Many students have come to me asking for a copy of the recipe. I am always happy to provide a hard copy of the recipes used in class, but sometimes the recipes are lost or mangled in backpacks. I thought it may be nice for parents and students alike to be able to have these recipes available just with a click of your mouse.

I am often asked "Where do you find your recipes?" Many of my recipes are family recipes that I enjoyed as a child and still do to this day, some recipes I developed myself through a lot of trial and error, and still others come from watching the Food network. I specifically like the down to earth recipes of Ree Drummond known as the "Pioneer Woman" as well as the more sophisticated but family oriented recipes of Ina Garten known as the "Barefoot Contessa."

I will be updating my recipe corner as the students are learning new techniques so please visit often and I hope that you enjoy making these recipes as much as your children do in class.

 

The first recipe the students tried were Smore cookies. The objective for this recipe was to give the students a chance to work together and learn their way around the kitchen lab. The recipe was taken from the Hanah Swenson Mystery series written by Joanne Fluke. If you like a good mystery with food at its center you may like this series.

Smore Cookies

Line a 9x13 pan with foil and spray with cooking spray.

Cover the foil with a single layer of Graham crackers.

Sprinkle a layer of small marshmellows over the Graham crackers (2 cups or 1/2 bag will do nicely)

Sprinkle a layer of chocolate chips over the marshmellows.(We used 1 cup of milk chocolate chips but for a variation you might like to use a combination of milk, semisweet,peanutbutter or white chocolate)

Melt 1 stick of butter and 1/2 cup of brown sugar until sugar is dissolved. Add 1 teaspoon vanilla off the heat and drizzle combination over graham crackers, marshmellows and chocolate chips.

Bake 350 for 10 - 12 minutes or until marshmellows are melted and golden brown.

 

No Bake Cookies

This recipe was a childhood favorite of mine. The recipe came from my Mothers recipe box and she called them Ruth's cookies...not sure why. The original recipe called for Oleo so you know that this recipe is over 40 years old since we haven't seen the Oleo brand margrine since the 70's. I chose this recipe as part of my Recipe Skills unit because students can practice measuring both wet and dry ingredients as well as measuring margarine.

Measure the following in a medium saucepan and let come to a boil:

2 cups sugar

1/2 cup milk

1/2 stick or 1/4 cup of margarine

4 teaspoons Cocoa

Take off the heat after the above has come to a boil and add

1 teaspoon vanilla

3/4 cup peanutbutter

2 cups oatmeal (may need more if a bit too runny)

Stir adn drop by spoon onto wax paper and chill.

 

Shoo Fly Cake/cupcakes

Germans came to Pennsylvania during the colonial days to escape the ravages of the 100 years war, religious persecution and crop devestation. The immigrants settled here because Pennsylvania looks much like the Rhine Valley of Germany with similar growing season.  We study the basic historical facts of Pennsylvania and specifically the unique foods of Pennsylvania. The following recipe is a recipe designed by me but has its roots in both my mothers Shoo Fly cake and my husband's grandmother's Shoo Fly pie. I hope you enjoy this recipe as much as your children. The main thing to remember is to reserve some crumbs and don't over mix the cake batter...it is suppose to be lumpy, lastly don't overbake.

 

Crumbs: Combine the following and reserve 1/2 cup for the crumb topping

4 cups Flour

1 cup lard

2 cups sugar

3/4 teaspoon Nutmeg

3/4 teaspoon Ginger

3/4 teaspoon Cloves

3 teaspoons cinnamon

1 1/4 teaspoon salt

 

Liquid

1 cup Molasses

2 cups warm water

1 teaspoon soda dissolved in 1 teaspoon warm water

 

Add liquid to crumb mix and pour into a greased 9x13 cake pan or spoon into cupcake liners 3/4 full

Sprinkel reserved crumbs over the top.

Cake - bake 350 for 45 - 60 minutes or until cake tester comes out clean

Cupcakes - bake 350 for 18 to 20 minutes or until cake tester comes out clean.

 

Pizza

Some of my fondest childhood memories center around pizza. I would spend summers swimming with my cousins at my Aunt Gloria's and playing with my Uncle Dick's hunting beagles at my Great Aunt Marge's house. Both aunts would buy Chef Boyardee pizza mixes and let the kids go to town making our pizza creations. I want to give that same carefee experience to my students. While I don't buy Chef Boyardee, I do buy the dry ingredient crust in a pouch, sauce, cheese and pepperoni and let the students create just as my aunts did all those sumers ago. The students really seemed to enjoy the lab and I heard many times over how good it was. I have no recipe for this just buy the pouch crust, follow the directions on the back, some sauce, toppings and let the children loose in the kitchen...supervised of course.

 

Buttermilk Biscuits (from Paula Dean Cookbook)

These biscuits freeze well and can be used for a quick breakfast sandwich, biscuits and gravy or served with Beef stew.

Ingredients

1 Package of yeast

1/2 cup lukewarm water

5 cups all purpose flour (more if dough is too sticky to roll out)

1 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon baking powder

2 tablespoons sugar

3/4 cup solid shortening

2 cups buttermilk (if you don't have buttermilk mix 2 tablespoons of vinegar with 2 cups milk)

Directions

Step 1: Preheat oven to 400

Step 2: Dissolve yeast in warm water, set aside

Step 3: Mix dry ingredients together

Step 4: Cut in shortening

Step 5: Add yeast and buttermilk and mix well with a wooden spoon

Step 6: Dust board with flour and turn dough onto board and roll out to 3/4 inch thickness (I just use my hands; the dough is very pliable)

Step 7: Cut with small biscuit cutter and place on parchment lined baking sheet

Step 8: Bake for 12 minutes or until golden brown

Note: it is important not to overwork the dough as this will develop the gluten and cause your biscuits to be tough.

Lasagna

This recipe was taken from Ina Garten known as the "Barefoot Contessa" on the Food channel. I adapted the recipe for lab use...the original recipe calls for a 1/2 pound of hamburg and 1/2 pound of sausage browned and added to the sauce as well as goat cheese and a ball of fresh Mozzarella cheese.

Ingredients:

1 small onion (the majority of my students do not like onions so I omit this in labs.

1 large jar of Spaghetti Sauce (a large jar is 16 oz. and I buy meat sauce for the lab)

1/2 lb oven ready lasagna noodles (this approximately 1/2 the box)

15. oz container Ricotta cheese

1 cup Parmesan Cheese + mor for sprinkling

1 large beaten egg

1 sac of Mozzarella Cheese (2 cup sac)

Salt,pepper and Parsley

Directions:

In a medium bowl, combine the ricotta, Parmesan cheese, egg, 2 TBSP parsley, 1/2 TSP salt and 1/4 TSP pepper.

Ladle 1/3 of the sauce into a 9X13 Pyrex baking dish(I line the pan with foil for the lab to make for easier clean up.) spreading the sauce over the bottom of the dish.  Then add the layers as follows: 1/2 the pasta, 1/2 the mozzarella, 1/2 the ricotta and 1/3 sauce. Add the rest of the Pasta, mozzarella, ricotta and finally the sauce. Sprinkle with Parmesan.

Bake 400 for 30 minutes or until hot and bubbly. This dish freezes well...at home I often make 2 and put one unbaked into the freeezer for a make ahead meal.

 

Cinnamon Baked French Toast

This is a great make ahead meal for breakfast or supper. The recipe comes from Ree Drummond known as the "Pioneer Woman" on the food network.I line the 9X13 dish first with parchment paper and then foil to make the cleanup easier.

Ingredients:

1 loaf of crusty sourdough or French Bread (I use any bread I can find on the reduce rack except Pumpernickle)

8 whole eggs (whip these first it will make mixing with the milk and cream easier)

2 cups milk (Ree uses whole milk, but I use 2%)

1/2 cup whipping (heavy) cream

1/2 cup granulated sugar

1/2 cup brown sugar

2 TBSP vanilla extract

Topping: (Be careful with this you want crumbs if you work this too much you will have a butter smear which is great for sticky buns but terrible for this dish)

1/2 cup all-purpose flour

1/2 cup firmly packed brown sugar

1 TSP ground cinnamon

1/4 teaspoon salt

dash of nutmeg

1 stick cold butter, cut into pieces

Mix the above together in a bowl using a pastry blender or put in a ziploc bag and work until mixture resembles fine pebbles.

Cover the French toast with plastic wrap and tape the bag of crumbles to the top and place in refrigerator overnight. When ready to bake sprinkle topping on top of casserole and bake at 350 for 45 minutes for a softer bread pudding texture or for 1 hour or more for a firmer,crisper texture.

Pumpkin Roll

This recipe wa share with me years ago and is a staple at the holidays. I make this and give as part of my gift packages.

Ingredients

3 eggs

1 cup granulated sugar

2/3 cups pumpkin (if making multiples 1 large can will make 5 pumpkin rolls)

3/4 cup flour

1 tsp lemon juice

2 tsp cinnamon

1 tsp ginger

1 tsp baking powder

1/2 tsp nutmeg

1/2 tsp salt

Directions

In a mixing bowl combine the above and mix well.  Pour into a parchment paper covered cookie sheet then bake at 375 for 15 minutes. Immediately turn onto a dish towel sprinkled with powdered sugar. Beginning at the narrow end - roll cake and towel together. cool completely then unroll and spread with filling. Re-roll and chill

Filling

1cup powdered sugar

8 oz. cream cheese softened

4 Tbsp. butter or margarine

1tsp vanilla

Cream filling ans spread on chilled pumpkin roll. Re-roll and chill.  Please don't stress of it should crack the filling acts just like glue and will hold the pumpkin roll together.

Peanut Butter Cookies

Growing up my mom had one stand by cookbook that we used for everything - Mennonite cookbook and in it was a recipe for Peanut butter cookies which we used for the Peanut Blossom cookie at Christmas.  When I became a new bride, I was able to find the same cookbook in paperback form and like my mom it has become one of my staple cookbooks. I hope you enjoy this recipe as much as my family does.

Ingredients

2 sticks of butter or margarine

1 cup Peanut butter

1 cup Brown sugar packed

1 cup granulated sugar

1 egg

3 cups Flour

2 tsp. soda

1 tsp. baking powder

1 tsp vanilla

Directions

Cream margarine or butter and Peanut Butter together. Add both granulated sugar and brown sugar and continue to beat. Add eggs and vanilla and beat until fluffy. Measure flour, baking soday and baking powder and sift together. Gradually add sifted dry ingredients to creamed mixture and mix thoroughly. Cover with plastic and chill several hours or overnight.  Shape dough into balls 1 inch diameter and dredge in sugar. Place on parchment paper lined baking sheet 2 - 3 inches apart. If making cookies press flat with a fork if making blossoms bake 375 for 12 - 15 minutes remove to cooling rack and place an unwrapped candy kiss into the middle of the cookie.

 

Colonial Spice Cookies

This recipe comes from the Gooseberry Cookie book and has become a must during the holidays. The cookie tastes like a drop gingerbread cookie and both the use of molasses and spice is a knod to our Pennsylvania Dutch heritage. I hope you enjoy this recipe and it will become a part of your holiday baking.

Ingredients

2 1/2 cups sifted all - purpose flour

2 tsp baking soda

1/2 tsp each of allspice, ground cinnamon, and cloves

1/4 tsp. ginger

3/4 cus butter or margarine, softened

1 cup granulated sugar

1 large egg

1/4 c light molasses (spray the measuring cup with cooking spray so that all of the molasses will come out)

Powdered sugar

Directions

In a medium bowl sift dry ingredients together and set aside.  Mix butter, granulated suga and egg until mixture is thoroughly blended and light and fluffy.  Using a wwden spoon, beat in the flour mixture alternately with molasses, beginning and ending with the flour mixture. Beat after each addition. Cover dough and refrigerate for 1 hour. Preheat oven to 375. Line baking sheets with parchment paper form dough into 3/4 inch balls and place 1 inch apart on prepared baking sheets. Bake one sheet at a time on center rack about 8 minutes or until lightly browned. Transfer cookies to cooling racks. While still warm, sprinkle with powdered sugar. Makes approximately 5 dozen cookies

 

Creamy Microwave Mac and Cheese

This is from Food.com I use this recipe for students to practice using the Microwave to make a childhood favorite from scratch. I have students often tell me they did not know that you could make Mac and Cheese without the blue box.

Ingredients

4 cups water

1 cup elbow macaroni, uncooked

2 Tablespoons butter

3 Tablespoons flour

1/2 teaspoon salt

1 cup low-fat milk

1 cup grated cheese, grated (in class we use the grated cheese in a bag)

Breadcrumbs (optional)

Directions

1. In a medium saucepan, boil water. Add macaroni and cook 8 minutes; drain
2. In a glass or microwave safe dish, melt butter for 30 seconds. Blend in flour and salt.
3. Stir in milk until smooth
4. Microwave 2 minutes, stirring with a fork after 1 minutes, until thickened
5. Stir in cheese until completely melted
6. Pour well drained macaroni into cheese sauce, mixing well
7. Microwave at medium-high heat for 3 minutes
8. If desired, sprinkle top with bread crumbs before serving

 

Ham and Cheese Cresent Roll-Ups From all recipes.com

Ingredients

1 (8ounce) can Pillbury Refrigerated Crecent Dinner rolls

8 thin slices cooked ham

4 thin slices cheddar cheese, cut into strips

Directions

1. Heat oven to 350 degrees F. Seperate dough into 8 triangle. Place piece of ham on each triangle; place 2 strips of cheese down center of ham. Fold in edges of ham to match shape of dough triangle.
2. Roll up each crescent, ending at tip of triangle. Place with tips down on ungreased cookied sheet.
3. Bake 15 - 19 minutes or until golden brown.  Immediately remove from cookie sheet. Serve warm

Flaky Chicken Wraps From Pillsbury.com

Ingredients

2 Tablespoons oil

1(1.0oz) envelope ranch salad dressing mix

1(16.3oz.)can Pillsbury Grands Refrigerated Biscuits

1(6oz)Pkg. refrigerated fully cooked grilled chicken breast strips

2 tablespoons butter or margarine, melted

 

Dipping Sauce

1/2 cup sour cream

1/2 cup Mayonaise

Directions

1. Heat oven to 350 Lightly grease cookie sheet. In small bowl, combine oil and 1 tablespoon of salad dressing mix; mix until well blended.
2. Separate dough into biscuits. Press or roll each to form 6 inch oval. Spread scant teaspoon salad dressing mixture on each biscuit. Arrange about 3 checken breast strips crosswise on center of each biscuit. Bring long ends of biscuit ovals up over chicken, overlapping and pinching to seal. Brush each biscuit with melted butter. Sprinkle tops evenly with 2 teaspoons of the dry salad dressing mix.
3. Bake at 350 for 18 - 22 minutes or until light golden brown
4. Meanwhile, in small bowl, combine sour cream, mayonnaise and remaining salad dressing; mix blend well. Serve dipping sauce with chicken wraps.

 

Cracker Mix

This recipe came from my mother in law who makes this every year at Christmas. When I told her about making snacks for the kids during the PSSA testing she volunteered to make the kids this treat.

6 boxes of crackers of various kinds

1 jar of nuts - she usually uses the variety jars or a couple of the small cans

2 bags of pretzels

1 bottle of popcorn oil

2 packs of dry Ranch mix

Combine all in a very large bowl and let sit to soak in the oil & ranch mixture. Toss a couple of times to coat. I recommend letting it sit for 24 hours before storing in air tight container.

 

WhipperSnapper Cookies

This cookie was taken from the Hannah Swenson series written by Joann Fluke

Ingredients:

1 cake mix ( any kind will do, I used chocolate in class)

2 cups cool whip

1 large beaten egg

1/2 cup powdered sugar

Directions:

• Combine the cake mix, cool whip and beaten egg. Mix well with electric mixer.
• Drop by small cookie dropper into powdered sugar and roll to coat
• Place on Parchment paper lined cookie sheet so that all cookies fit onto two cookie sheets
• Bake 12 minutes at 350

Oatmeal Chocolate Chip Cookies - A Betty Crocker recipe

Ingredients: This is 1/2 of the original recipe

3/4 cup packed brown sugar

1/2 cup butter or margarine

1/2 teaspoon vanilla

1 egg

1 cup oatmeal

3/4 cup all purpose flour

1 teaspoon baking soda

1/8 teaspoonsalt

3/4 cup chocolate chips

Directions:

• Preheat oven 350
• In counter top mixing bowl stir brown sugar and butter until blended
• Stir in vanilla and egg until light and fluffy
• Stir in oats, flour, baking soda, and salt
• Stir in chocolate chips
• On parchment paper lined cookie sheet, drop rounded cookie dough; 3 across and 4 down
• Bake 6 minutes and switch racks and bake 5 minutes or until done.

Pepperchini Poppers

This recipe came from the Martha Stewart Living Magazine. These are nice for a fast easy appetizer as they only take 8 minutes to bake.

Directions:

• Cut pepperchini pepper in 1/2 (We used the whole bottle in class)
• Mix together 1/2 cup shredded cheddar chesse and 4 oz. cream cheese
• Fill cavity with cream cheese mixture
• Top with cooked crumbled bacon (we used the real bacon crumbles in class)
• Bake 450 for 8 minutes
  

Breakfast Burritos

This recipe comes from the Pioneer Woman and has become a favorite cooking lab.

Directions:

1/2 pound breakfast sausage (we use hot italian sausage in class)

1 cup hashbrowns or homefries

5 eggs

1/2 tsp season salt

Salt/pepper to taste

3 Tbsp half and half

1 cup Monterey Jack cheese grated (for a little more heat add pepperjack cheese)

6 tortillas

Picante Sauce

Direcrtions:

Step 1: Brown the sausage on medium heat

Step 2: Add the hashbrowns and cook for approximately 5 minutes or until done

Step 3: Add 3/4 cup cheese and stir to combine (the remaining 1/4 cup will be for sprinkling)

Step 4: Whisk eggs and 1/2 & 1/2 together in a sprayed pyrex bowl and microwave for 1 minute...stire and microwave 30 seconds at a time stirring each time until set. DON'T OVERCOOK OR THEY WILL BE DRY!!!

Step 5: combine the eggs with the sausage and potatoes

Step 6: Roll into burrito and add salsa if desired

Hint: This dish is made best with non-stick pans because the starch from the potatoes tend to stick to the pan. We make the eggs in the microwave so that those students who do not like eggs do not need to add them.