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FRUITS AND VEGETABLES LABS

Apple Crisp
3 lbs. sliced golden delicious apples (about 8 large, 10 medium, or 14 small 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. 2. Place apples in your large stock pot and add 2 cups hot tap water. Bring to a boil on high heat and reduce to medium low as soon as the water boils. Cover with a tight-fitting lid and simmer 5 minutes or until just tender over medium low heat. Drain the apples in a colander. 3. Arrange the cooked, drained apples in a greased glass casserole dish. 4. Combine the 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. Makes 6 servings 2 cups diced red delicious apple (about 2 apples - leave the peel on) 1 diced granny smith apple 1/2 cup 1-inch julienne celery sticks (about 1 celery rib) lb. red seedless grapes cut in half 1 cup miniature marshmallows 1/2 cup chopped walnuts 1/2 cup raisins 1/4 cup mayonnaise 1 Tbsp. sugar 1 Tbsp. lemon juice 2 Tbsp. pineapple juice (from the kitchen that is using pineapple chunks in the fruit pizza) 1/2 pint (1 cup) whipping cream, whipped package Instant Vanilla Pudding 3/4 cup cold milk 1. Prepare the of the instant pudding according to the package instructions. 2. Place the lemon juice and pineapple juice in a small dish and dip the apples in the juice immediately after cutting the apples. Set aside a handful of apple, celery, marshmallow, nuts, and raisins to garnish the top of the salad before serving. 2. Blend together mayonnaise, sugar, lemon juice, and dash salt.

Fancy Waldorf Salad

3. Fold whipped cream, prepared pudding, and mayonnaise mixture of apple, celery, marshmallow, nuts, and raisins.

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 1/2 C. sugar 2 eggs, beaten 1 cup (9 oz.) pumpkin (use dry measuring cup to spoon in and level off) 1 3/4 c. flour 1/4 tsp. salt 1/4 tsp. baking powder 1 tsp. baking soda 1/4 tsp. cloves 1/4 tsp. cinnamon 1/3 C. cold water cup mini semisweet chocolate chips

1. 2. 3. 4. 5.

Preheat oven to 350. Grease pans liberally with shortening and coat with flour. Cream shortening and sugar together. Add eggs and pumpkin. Mix together. Measure dry ingredients into a bowl. Stir to combine. Add dry ingredients to creamed mixture, alternately with water.

6. 7. 8.

Stir in chocolate chips. Pour into prepared pans. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.

9. Cool in the pan for 10 minutes. Remove from pan and cool on a rack for another 10 minutes before slicing.

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. Frenchs French Fried Onions 1/2 cup shredded medium cheddar cheese

1. In 2 1/2 qt. casserole, mix all ingredients except 2/3 cup French Fried Onions and the 1/2 cup cheese. 2. 3. 4. Bake, uncovered, 35 minutes at 350 or until hot; stir. Top with 2/3 cup onions and the cheese. Bake 5 more minutes or until the onions and cheese are golden.

Chocolate Peanut Butter Munchies (makes 32)

1 1/2 C. flour 1/2 C. cocoa powder 1/2 tsp. baking soda 1/2 C. sugar 1/2 C. packed brown sugar 1/2 C. butter, softened

1/4 C. peanut butter 1 egg 1 Tbsp milk 1 tsp. vanilla 3/4 C. powdered sugar 1/2 C. peanut butter 2 Tbsp. sugar

1.

Preheat oven to 350.

Chocolate dough: 2. 3. and Stir together flour, cocoa, and baking soda. In a large Kitchen Aid mixing bowl, cream together 1/2 C. sugar, brown sugar, butter,

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 balls. Set aside.

Peanut butter dough for middles:

6. Using the same mixing bowl from your Kitchen Aid mixer, 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. Reshape into a ball. Repeat with the remaining dough. 8. Place 2 inches apart on an un-greased, parchment paper lined cookie sheet. Place 2 Tbsp. Sugar in bowl. Dip bottom of drinking glass in sugar and lightly flatten each cookie, redipping 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 Tbsp. vinegar 1/4 cup sugar tsp. salt 1/2 tsp. pepper 1 small head or 1/2 large head cabbage (enough to fill the salad bowl provided for serving in the BYU foods lab) 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. Using your food processor, shred the cabbage using the metal disc with the two-inch slot facing up. Mix the cabbage, green onions and mandarin oranges in bowl. 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. 2. 3. 4.

Wash mushrooms thoroughly. Remove stems from the mushrooms; chop stems. Cook stems and onion in 1 Tbs. butter until tender, about 5 minutes. Remove from heat. 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

2 pounds Banana 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 (served hot) to squeeze over the cooked squash at serving time: 1. 2. 3. Melt remaining 1 Tbsp. butter, add onion; remove from heat. Add sour cream, salt and teaspoon dill weed, stir well. 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. 3. 4.

Slice across the tomatoes to form circles of tomato about inch thick. Put tomato slices on top of a jelly roll pan. 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 tsp. salt 1/8 tsp. pepper

1.

In a large frying pan, saut 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. 2.

Add zucchini to boiling water and boil 5 minutes. 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. Cut into enough pieces to serve the class. Kitchen scissors work well for this.

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: can (4 oz. or 1/3 cup) canned pineapple tidbits (save the juice for the kitchen making Waldorf Salad) 1 fresh kiwi cup mandarin oranges cup frozen blueberries cup frozen raspberries 1 fresh banana

1. 2. 3.

Mix sugar, shortening, egg, vanilla and milk with electric hand mixer until creamy. Add dry ingredients. 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 doesnt 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!

FATS AND OILS LABS Seasonal Vegetables 2 stalks of broccoli 2 carrots 2 zucchini 1 tsp. Mrs. Dash Seasoning 2 Tbs. olive oil

1. Preheat oven to 400. Figure your total cook time so that vegetables are served hot and on time. 2. Scrub and peel (if necessary) vegetables and pat dry. Remember that we use the broccoli stem after it is peeled. 3. 4. 5. 6. Cut seasonal vegetables into bite-size portions. Put in separate bowls. Mix oil and Mrs. Dash. Drizzle 1/3 of seasoned oil over carrots. Toss carrot pieces to coat. 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 Note: Russet potatoes are best for baking. This recipe will allow you to experience the flavor and textural differences of the Russet, Yukon Gold and Red Pontiac potatoes. 4 baking potatoes (Russet) 2 Yukon Gold Potatoes 2 Red Pontiac Potatoes 1 tsp. salt 2 Tbs. olive oil 1 medium onion 1 tsp. dried thyme leaves 1/2 tsp. pepper

1. 2. 3.

Preheat oven to 400. Scrub potatoes and pat dry. Cut potatoes in half. Cut each half into -thick wedges. Put in a bowl.

(You may cut them in half again to cook faster.) Cut onion into thin slices. 4. 5. 6. 7. 8. In a bowl, mix salt, pepper, and thyme together. Add oil. Add potatoes and onions to seasonings and oil. Stir to coat. Arrange seasoned potatoes and onions in a single layer on a jellyroll pan. Bake 30-45 minutes, or until soft (baking time will depend upon size of potato pieces). When potatoes and onions are soft, remove to a serving platter and enjoy.

Belles Baked Chicken (for lab, 2.5 pounds or breast per person) 1 C. fine dry bread crumbs 1/4 C. dry grated Parmesan cheese 1/8 C. dry parsley 1/8 tsp. garlic salt 1/8 tsp. pepper 1 tsp. salt

1 tsp. seasoned salt

2.5 pounds chicken pieces cup butter (melted)

1. 2. 3.

Heat oven to 375. Combine dry ingredients and pour into a flat dish. Clean chicken pieces. Remove excess fat. Remove skin, if necessary.

4. Pat chicken pieces dry. Cut extra large pieces in half or smaller. Make sure that there are enough pieces for each class member. 5. rack. 6. 7. Dip chicken pieces in melted butter. Let excess drip off by placing pieces on a cooking

Dredge chicken pieces in crumb mixture. Let excess fall off. 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 breast per person) 2 C. buttermilk 1 C. flour 1 C. bread crumbs tsp. salt 1 Tbsp. garlic powder 1 Tbsp. onion powder 1 Tbsp. paprika pinch of pepper

2.5 pounds chicken pieces vegetable oil

1. 2. 3.

Heat vegetable oil in electric skillet to 375. If using mini fryers in lab, heat to 325. Combine dry ingredients and pour into a flat dish. Clean chicken pieces. Remove excess fat. Remove skin, if necessary.

4. Pat chicken pieces dry. Cut extra large pieces in half or smaller. Make sure that there are enough pieces for each class member. 5. rack. 6. 7. Dip chicken pieces in buttermilk. Let excess drip off by placing pieces on a cooking

Dredge chicken pieces in flour mixture. Let excess fall off. 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 mayonnaise (you may substitute with 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 1/2 tsp. dry mustard 3/4 tsp. salt 3/4 C. Canola oil cup + 2 Tbsp. vinegar 1 tsp. poppy seeds

1 tsp. grated onion (not dry onion. Use actual onion and grate)

1. 2. 3.

Combine all ingredients except oil and poppy seeds. Mix until sugar is dissolved. Slowly whisk in oil and beat well. 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.

Homemade Flour Tortillas 4 C. flour 1 tsp. baking powder 1/2 Tbsp. salt

1 C. warm water 1/3 C. milk 1/2 C. shortening

1. Mix dry ingredients in your KitchenAid mixer with the paddle. 2. Mix milk and water, and heat to just below boiling. 3. Add milk/water mixture and shortening to flour mixture and knead with the dough hook in your KitchenAid mixer to a soft dough. Have your instructor check the dough to see if you have mixed it to the correct consistency. 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: Time saving hint: After you have opened the can of pie filling, use your knife to cut the pie filling into smaller chunks while it is still in the can. Fill half the uncooked tortilla with about 3 Tbsp. apple pie filling. Make sure that there is no filling on the edges or it wont seal. Moisten the edges of the tortilla with water. Fold over and seal the edges with a fork. Meanwhile heat oil in a deep fryer 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 cup). Fold the top over, and seal the edges. Heat 1-inch of vegetable oil in electric skillet to 375F. 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 cup filling. Place another browned tortilla on top and arrange all the quesadillas on a jelly roll sheet. Place in a preheated oven (325) to heat through and melt cheese in filling, about 10 minutes.

Make sure there are enough of each variation of quesadillas for each student to sample.

Serve with: cup sour cream Guacamole (2 avocados, 1/8 red onion, lime juice, guacamole seasoning packet)

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) cup whipping cream 2 T. sugar Standard Pastry (THIS WILL BE PRE-MADE BY TAs) 1 C. flour 1/2 tsp. salt 1/2 C. + 2 Tbsp. shortening

3 to 5 Tbsp. ice cold water water 1. 2. Stir flour, then spoon lightly into measuring cup. Level. 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 the shortening is kidney bean sized. 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 cup butter, melted 1. 2. 3. Combine cookie crumbs and sugar. Add butter; blend until all crumbs are evenly moist. Pat of the mixture over the bottom of a single-crust baked 9-inch pie crust. Use the remaining of the mixture to sprinkle on the whipped cream at serving.

Filling 1. 2. 3. Soften cream cheese and beat until fluffy. Add milk, slowly, while beating. Add lemon juice, vanilla and beat well. 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. ***RECIPES NOT USED IN LAB***

Buttermilk Biscuits (Makes 24) 4 cups all-purpose flour 2 tablespoons baking powder 1 teaspoon salt 1 teaspoon baking soda 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 cup butter, softened cup honey tsp. cinnamon 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. Pumpkin Bowknots with Cream Cheese Butter (TAs will prepare steps 1-9)

1 1/2 tsp. instant dry yeast c. sugar 1/2 C. milk, warmed to 110 3 - 4 C. flour 1/8 tsp. nutmeg 1/2 tsp. cinnamon

1/8 tsp. cloves 1/2 tsp. salt 5 T. melted butter 1 large egg, slightly beaten 1 C. pumpkin puree

1. Place an 8 x 8 baking pan of hot water in your kitchens top oven on the floor of the oven and pre-heat oven to 170 degrees. TURN OVEN OFF. You have just made a proofing oven. 2. In a small bowl, combine yeast, sugar, and warm milk (30 seconds in the microwave). Let stand a few minutes, until the yeast is well dissolved. Warm the flour for 30 seconds in the microwave in a microwave safe bowl. 3. In the KitchenAid mixer, combine 1 C. flour, nutmeg, cinnamon, cloves, and salt. Mix, using the mixing paddle. 4. Add the melted butter, one tablespoon at a time, and mix until the mixture resembles cornmeal. 5. 6. Add yeast mixture to the dry ingredients in the large bowl. Mix slightly. Add egg and warmed pumpkin (30 seconds in microwave). Beat on low until well mixed.

7. 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. 8. Spray a dinner plate with cooking spray. Put dough on plate; 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). 9. Divide dough in half.

10. Preheat your lower oven to 400 degrees, convection setting. This will be used for baking your bowknots.

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 lower oven 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 C. butter, softened C. powdered sugar tsp. vanilla tsp. cinnamon

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.

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. Pat

Put slices in a bowl filled with cold water. Swish gently to remove surface dry on paper towels.

starch.

4. Heat oil to 375. Fry small batches for 3 to 4 minutes, until chips are crisp edges are golden. (Watch carefully.) 5. Drain on paper towels, and salt. Repeat.

and

Buttermilk Ranch Dressing 3/4 C. mayonnaise 1/2 C. buttermilk 1 tsp. parsley flakes 1/2 tsp. instant minced onion 1. Combine all ingredients. 2. Cover and refrigerate overnight to blend flavors 1/2 tsp. salt dash freshly ground pepper 1 clove of garlic, finely chopped

Salad: 1 bunch red leaf and head ice berg lettuce, torn 2 cans mandarin oranges, drained 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. 1/2 red onion, thinly sliced 1 avocado, sliced

DAIRY LABS Cream of Anything Soup Prepare 3 cups medium white sauce: cup plus 2 Tbsp. butter or margarine cup plus 2 Tbsp. flour 1 Tbsp. chicken bullion granules tsp. salt 1/4 tsp. pepper 3 cups milk

Cream Soup Base (cook in largest saucepan): 1. 2. 3. 4. 5. 6. Melt butter or margarine in large saucepan over low heat. Blend in flour, bullion, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Return to heat and heat to boiling, stirring constantly. Boil and stir 1 minute. Let sit on warm heat in pan until vegetables are ready to add.

Vegetables (cook in medium saucepan): 7. Place cut vegetables in a medium sauce pan, add enough water to barely cover the vegetables. If the vegetables float (zucchini), mark the side of the pan before adding water so that you can see the correct amount of water to add. 8. Bring the vegetables to a boil on high heat. Cover the saucepan with a lid and reduce the heat to simmer. Cook the vegetables in the saucepan until soft, about 10 to 15 minutes. Be careful all the water does not boil out.

9. Prior to mixing vegetables and white sauce, puree part of the vegetables in a blender. Use a large spoon to place the vegetables in the blender and then pour some of the vegetable cooking water over them and puree.

Combining the Cream Soup Base and Vegetables: 10. Mix the remaining vegetables, the vegetable puree, and the cream soup base together. Add enough of the vegetable water to make the soup the desired consistency. Serve in your medium-sized ceramic mixing bowl.

NOTE: The following recipes call for additional ingredients. When dry herbs/spices are needed, add with bullion, salt and pepper in white sauce preparation.

***Cream of Potato*** 4 diced potatoes, washed and peeled 2 stalk diced celery, washed cup onion, chopped fine ***Cream of Asparagus*** 4 cups asparagus 2 tablespoon lemon juice Dash of ground nutmeg or mace ***Cream of Green Bean*** 3 cups green beans 1 teaspoon crushed savory ***Cream of Broccoli*** 4 cups broccoli 1/2 teaspoon dry leaf thyme 1/8 tsp. garlic powder 2 bay leaf (added to white sauce and removed before serving) ***Cream of Carrot*** 2 cup carrots (about 6 large) 1 tablespoon dry parsley (add with salt, pepper and bullion) teaspoon dry basil (add with salt, pepper and bullion) ***Cream of Cauliflower***

4 cups cauliflower (about 1 head) 1 teaspoon curry powder (add with salt, pepper and bullion) cup onion, chopped fine (cooked with cauliflower) 2 green onions for garnish ***Cream of Zucchini*** 3 cups zucchini (about 4 medium) 1/8 tsp. nutmeg (add with salt, pepper and bullion) ***Cream of Mushroom*** 3 cups mushrooms 1/8 tsp. nutmeg

Quick Cheese Fondue Makes 2 cups, 4-6 servings 1 can (10 oz.) condensed cheddar cheese soup 1 C. commercial French onion dip 1 C. shredded sharp cheddar cheese tsp. dry mustard 2 dashes cayenne pepper French Bread (with margarine for toasting) for dipping *Meatballs 1. Combine fondue ingredients (first 5) in a fondue pot or medium saucepan.

2. Place over low heat until the cheese melts, and the mixture is hot. Or place in fondue pot on low setting and stir occasionally. This only takes about 20 minutes, so plan accordingly. 3. Slice French bread into 1-inch thick slices. Place slices on baking sheet. Using broiler in oven, toast both sides of bread. Watch carefully so it doesnt burn. Butter one side of toasted bread and cut into cubes for serving with fondue. 4. Serve by placing meatballs, bread, etc on plate and drizzle with warm fondue.

* Meatballs 1 cups bread crumbs cup oats cup milk cup minced onion cup minced celery 2 beaten eggs 2 pounds lean ground beef 1 tablespoon salt teaspoon pepper 1 teaspoon nutmeg cup fresh parsley OR 2 tablespoons dried parsley cup applesauce 1. 2. 3. Soak the bread crumbs and oats in the cup milk. Add the seasonings and mix thoroughly. Add the onion, celery, eggs, ground beef and applesauce, mixing thoroughly.

4. Using small cookie scoops, shape into 1-inch balls (be careful to not over-compress meatballs or they will not cook in center). Place meatballs on foil-lined jelly roll pan and cookie sheet. Bake both sheets on convection setting at 400 F for 20-25 minutes, or until no longer pink. Serve with Quick Cheese Fondue.

Pineapple Nut Cheeseball

8 oz. cream cheese, softened to almost room temperature 1/2 can (20 oz.) crushed pineapple C. grated sharp cheddar cheese 2 Tbsp. brown sugar 1/2 Tbsp. reserved pineapple juice 1/4 C. ground pecans 3/8 C. chopped pecans

1. Drain the pineapple into a sieve and press out all juice with the back of a large spoon or the bottom of a measuring cup (reserve 1/2 Tbsp. juice). 2. Combine the drained pineapple, grated sharp cheddar cheese, brown sugar, cream cheese, reserved pineapple juice, and the ground pecans. Mix thoroughly. 3. 4. 5. Put the chopped nuts in a bowl. Chill the cheese mixture then form it into two balls. Roll the chilled cheese balls in the chopped pecans. Wrap the balls in plastic wrap and chill until served. 6. Serve with crackers.

Sour Cream Coffee Cake Filling 1/2 C. brown sugar 2 Tbs. margarine 1/2 C. finely chopped nuts (walnuts) 3/4 tsp. ground cinnamon

Cake 3 C. flour 1 tsp. baking powder 1 tsp. baking soda 3/4 tsp. salt 1 C. sugar 3/4 C. margarine, softened 1 tsp. vanilla 3 large eggs 1 C. sour cream

Glaze 1 C. powdered sugar 3 to 4 Tbsp. milk 1/2 tsp. vanilla

1. 2. 3.

Preheat oven to 325. Grease and flour one 12 cup tube pan. Combine filling ingredients and mix until crumbly. Set aside. Combine flour, baking powder, baking soda and salt in a bowl.

4. In a large bowl, cream margarine, sugar, vanilla and eggs. Continue to beat on medium speed for 2 minutes. 5. Add flour and sour cream alternately, 1/3 at a time, beating on low speed until ingredients are combined. 6. Pour 1/3 of the batter (about 2 cups) into the well-greased tube pan. Sprinkle with 1/3 of the filling. Repeat to create 3 layers. 7. Bake for 1 hour (may take longer with some ovens), until a toothpick inserted into the center comes out clean.

8. Cool in the pan for 10 minutes. Using a knife, separate the cake from the pan around the outside edge and lift the cake, using the middle tube/base. Because of our short lab time, leave the cake on the middle tube/base of the pan and set it on a dinner plate.

9. Combine glaze ingredients. Beat until smooth. Drizzle over coffee cake. Cut into enough pieces for all class members. Serve warm or cool.

Raspberry Ice Cream (for ice cream freezer using ice and rock salt)

***First thing! Determine the half-way mark to the fill line. This will be your fill line for this recipe.***

1/2 cup boiling water ice to equal 1 cup 1 pkg. (3 oz.) raspberry jello 1 cups sugar 1 cup whipping cream (unwhipped), 1 cups raspberries 6 oz. evaporated milk 1 - 2 cups milk 1/2 box (3 cups) rock salt

1. 2. 3.

Dissolve into 1/2 cup boiling water: 1 pkg. (3 oz.) raspberry jello, 1 cup sugar. Pour 1 cup ice cubes into mixture. Stir to dissolve ice. Pour into 4 quart freezer can.

4. Add 1 cup whipping cream (unwhipped), 1 cup raspberries, 6 oz. evaporated milk, and milk to the half-way mark on the freezer canister.

5. Assemble and turn on freezer. Freeze ice cream, layering ice and rock salt around drum. Use 1 part salt to 8 parts ice. As ice/salt mixture melts, add more ice and salt to keep outer drum full. Motor will stop when ice cream is done. Remove plastic dasher and cover ice cream. Leave in ice cream maker filled with ice and salt to keep cold until serving. Frosting-Dipped Shortbread Logs Makes about 2 1/2 dozen cookies 1/2 cup butter, softened 3/4 cup all-purpose flour 1/3 cup cornstarch 1/4 cup brown sugar, packed 1/3 cup ground almonds (grind in blender used in dough) 1 teaspoon vanilla extract 1/4 teaspoon almond extract *frosting 1/3 cup chopped almonds (used for decoration)

Use the blender to grind the almonds. Use your Kitchen Aid mixer to make the dough. Use the hand chopper to chop the nuts used for decoration. When you finish making the dough, it will look dry, but will stick together as you mold it into the logs. 1. Grind the 1/3 cup almonds with the flour in your blender. Using the Kitchen Aid mixer, make the dough by beating 1/2 cup butter with flour/ground almonds, cornstarch, sugar, vanilla and almond extract. 2. Divide dough into 4 equal portions.

3. Pinch and press each portion into a 12- to 14-inch rope, about 1/2 to 3/4 inches in diameter. 4. 5. Gently roll on a smooth surface to smooth out wrinkles and cracks. Cut each rope into 2-inch lengths and place on un-greased baking sheets.

6. Bake in a preheated 350 oven for 18 to 20 minutes, or until just barely golden on bottoms. DO NOT OVERBAKE. 7. Cool on wire racks.

Chop the remaining 1/3 cup almonds with your hand chopper. Make frosting and dip half of each cookie into the frosting, then dip into chopped almonds. Place on wire rack over waxed paper for drips. Let cool until set. *Frosting (about 2 cups) 2 Tbsp. butter or margarine 1 C. sifted powdered sugar

1 Tbsp. milk 1/8 tsp. vanilla

(pink food coloring use a tiny amount to make a light pink color)

1. 2.

Beat butter until creamy. Add other ingredients, and beat until smooth and creamy.

3. Another option NOT used in lab: (For chocolate frosting, add 2 Tbsp. cocoa, and slightly increase milk) 4. (For thinner frosting, add milk, for thicker frosting, add more powdered sugar.)

Salad 1 small head or large head iceberg lettuce 1 carrot, peeled and sliced 1 golden delicious apple, peeled, cored and sliced 2 celery ribs, sliced 2 green onions, sliced

cup craisins

cup pecans, chopped cup sugar

1.

Clean all salad ingredients. Mix salad ingredients, except craisins, pecans, and sugar. Crisp the salad by submerging in water in a salad spinner.

2.

Put pecans and sugar in frying pan. Stir over medium heat just until sugar melts and coats pecans. DO NOT overcook. Continue to stir until lightly browned. Remove from pan to cool. Spin the salad dry and mix with craisins and dressing just before serving.

Dressing 1/2 c. mayonnaise 1/4 c. sour cream 3 tbsp. honey 2 tsp. poppy seeds tsp. black pepper

Stir mayonnaise, sour cream, honey, poppy seeds and pepper in small bowl to blend well; add to salad mixture. Toss well to coat.

Whole Wheat Crackers Makes about 4 dozen crackers cup all-purpose flour cup whole wheat flour 1 tsp. sugar + 1/8 tsp. baking soda tsp. salt

cup buttermilk 2 Tbsp. vegetable oil Butter, melted Sesame seeds, poppy seeds, Kosher salt (coarse salt)

1. 2. 3. 4.

Heat oven to 350 degrees. Mix flours, sugar, baking soda and salt. Stir in buttermilk and oil. Shape dough into 3 balls.

5. Pat the dough into inch thick rectangles, making sure that all edges are smooth. Use the Kitchen Aid attachment to roll the dough thin. You will use the pasta rolling attachment setting it on 1 to begin with, then put it through again on setting 2.

Or

Roll each ball into 9-inch square on lightly floured board. Remember these are crackers, so they need to be rolled until very thin.

6. Brush with melted butter and sprinkle with coarse salt, sesame seed and/or poppy seed. Lightly re-roll to secure seasonings in dough. 7. Using the zigzag pastry wheel in the small utensil drawer, cut into 2-1/4-inch squares. Place squares on un-greased wire cooling racks. You will bake the crackers on the cooling racks, not a cookie sheet. 8. Bake 8 to 10 minutes or until crisp and golden. Remove from oven and immediately cool on cooling racks.

Source: Betty Crocker's Old-Fashioned Cookbook, c1990, 1992 ISBM #0-13-073693-7

Quick Pizza Makes 2 fourteen-inch pizzas

1 cup warm water 2 tablespoons sugar 3 4 cups flour pizza sauce 3 cups Mozzarella Cheese pizza toppings as desired 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

1 tablespoon yeast teaspoon salt

Preheat baking stone 10 minutes before placing pizza dough on it. Dissolve yeast in warm water. Add sugar, salt and 3 cups flour. Mix to form dough. If more flour is needed, add up to 1 cup more. Mix about 3 minutes. Let dough rest for 10 minutes. Roll dough into circle on lightly floured surface. Let rest another 10 minutes. Sprinkle heated stone with cornmeal. Gently transfer pizza crust to stone. Top with sauce, cheese, and desired toppings. Bake at 375 degrees for 20-25 minutes.

Trifle yellow box cake, prepared according to instructions and cooled OR 1 pound cake 1 large box (6 oz.) raspberry jello, prepared to package directions for quick set method (when prepared, put in 110 freezer to speed things up) 6 cups frozen raspberries 1 banana, sliced *vanilla pudding 1 cup whipping cream Just before serving, whip and gradually add 2 tablespoons sugar

Jello: 1. 2 Fill the 8-cup glass measuring cup with 2 cups water. Add the jello and stir. Boil in the microwave for 4 minutes.

3. Remove from the microwave and stir to completely dissolve the jello. Add enough ice cubes to allow the liquid level to rise to the 4 cup line. 4. Add the frozen raspberries and chill until thickened, but still spreadable.

*Vanilla Pudding 3/4 cups sugar 1/4 cup cornstarch 2 cups milk teaspoon salt 3 egg yolks, slightly beaten 1 tablespoon butter

1 teaspoon vanilla 1. Mix sugar, cornstarch and salt in a in a heavy-bottom saucepan. 2. Add the milk and cook (stirring constantly) on medium heat until thick. Be patient, this takes a while. 3. When mixture is thickened, add part of the milk mixture to egg yolks; mix well. This is done to bring the egg yolks to a warmer temperature before adding them to the pudding. 4. Pour egg mixture back into the pudding mixture in the saucepan. 5. Cook (stirring constantly) until thick; take off stove, add butter and vanilla. Speed chill the pudding by pouring it from the hot pan into a metal mixing bowl that you have placed over ice cubes that are held in a bigger mixing bowl. To prevent scum from forming during cooling, place plastic wrap directly onto the top of the pudding. Assembling Trifle: 1. Crumble of the cake into large glass serving bowl. 2. Over the cake, ladle 1/2 of raspberries/jello, of sliced banana, next of the still warm pudding, and lastly 1/2 of the raspberries/jello. Repeat layers, ending with raspberries/jello. 3. Set in the refrigerator to cool and set. 4. Top with sweetened whipped cream before serving. MEAT LAB Glazed Pork Chops 6 pork chops (boneless or bone-in) 2/3 cup brown sugar teaspoon pepper 2 teaspoons salt 2 teaspoons dry mustard 2 teaspoons paprika 2 teaspoons sage 2 Tablespoons water

1.

Place pork chops in 9x13 pan.

2. Mix remaining ingredients, adding more water if necessary to make a glaze that is thin enough to pour. Pour over pork chops. 3. Bake at 350, uncovered, for 45-50 minutes, or until meat tests done. Check at 20 minutes to see if the meat is properly cooked. Check every 5 minutes thereafter. Cooking time will vary based on the thickness of the meat, the pan you are using, and how closely you place the pieces together in the pan. Use a meat thermometer to test internal temperature (160).

Herbed Mashed Potatoes (Serves 8) 8 medium potatoes (about 3 lbs) to cup milk 5 Tablespoons margarine, softened 1 package Ranch Dressing Mix

1. 2.

Peel and cube potatoes. Place in 2-qt saucepan and add enough water to just cover potatoes.

3. Heat to boiling. Reduce heat . Cover and simmer 20-30 minutes, or until potatoes are tender when pierced with a fork. 4. Drain. Shake pan with potatoes over low heat to dry potatoes. This helps potatoes be fluffier. 5. Mash potatoes in pan with potato masher or hand mixer.

6. Add milk in small amounts, mashing after each addition, until potatoes reach desired consistency. Add margarine and Ranch Dressing Mix. 7. Mash until fluffy.

Tofu Tortilla Casserole (from www.recipegoldmine.com)

Makes 6 servings

1 tablespoon plus 2 teaspoons olive oil 1/2 cup chopped onion 2 garlic cloves, minced 2 cups low-fat cottage cheese 14 ounces firm tofu, divided 2 (15 oz.) cans crushed tomatoes 2 tablespoons chopped cilantro 2 teaspoons chili powder 1 1/2 teaspoons ground cumin 1/2 teaspoon salt 6 (6-inch) corn tortillas, cut into 6 wedges 2 cups shredded Cheddar cheese 1/2 cup sliced green onions 10 black olives, sliced

To prepare sauce: 1. Cut off 2 oz of tofu and cube for students to taste. Crumble the remaining 12 oz. into pea-sized pieces and set aside. 2. 3. 4. In a medium saucepan, heat oil. Stir in onion and garlic and cook for 1 minute. Add tomatoes, cilantro, chili powder, cumin and salt.

5. Bring to a boil, stirring occasionally. Reduce heat; simmer (uncovered) 10 minutes. The simmering will reduce the sauce to the consistency of pudding. 6. Add cottage cheese and crumbled tofu and cook 1 minute longer.

To prepare casserole: 7. 8. Preheat oven to 350 degrees F. Spray a 13 x 9 x 2-inch casserole with nonstick cooking spray.

9. 10. 11. 12. 13.

Spread 1 cup sauce in bottom of casserole. Layer with half the tortillas, then sauce, Cheddar cheese and green onions. Repeat the layers; top with olives. Bake until lightly browned and cheese is bubbly, about 30 minutes. Serve cubed tofu in bowl for students to taste.

Stir-Fried Asian Beef and Noodles (Serves 6) (adapted from BCC) 1 lb. beef boneless sirloin or round steak, cut into 2x1/4 inch strips 1 tablespoon vegetable oil 1 teaspoon cornstarch 1 teaspoon soy sauce 7 ounces thin spaghetti noodles 1 tablespoon vegetable oil 1 tablespoon finely grated gingerroot 1 clove garlic, finely chopped 1 bag (16 ounce) frozen mixed vegetables (broccoli, cauliflower, carrot works well) 1 tablespoon vegetable oil cup beef broth 1/4 cup rice vinegar cup honey 2 tablespoons soy sauce 1 teaspoon sesame oil

4 medium green onions, sliced (use the green and white parts)

1. In a large zip-loc bag, combine beef, 1 tablespoon vegetable oil, cornstarch and 1 teaspoon soy sauce. 2. Seal bag and refrigerate 20 minutes.

3. Bring pot of water to boil. Add spaghetti noodles and cook for 6 minutes or until tender (al dente). Drain. 4. 5. 6. 7. Heat skillet or wok over medium-high heat. Add 1 tablespoon oil. Add gingerroot and garlic. Cook 30 seconds. Add vegetables. Cook until tender-crisp. Remove vegetables from skillet.

Add another tablespoon oil to skillet or wok.

8. 9. 10. 11. 12. 13.

Add beef. Stir-fry about 5 minutes, or until brown. Remove meat from skillet. Add broth, vinegar, honey, 2 tablespoons soy sauce and sesame oil to skillet. Stir in noodles and heat to boiling. Cook over medium heat, about 2 minutes, stirring frequently until noodles are tender. Stir in beef, vegetables and green onions. Cook and stir about 2 minutes.

Fresh Salsa 1 can black beans, rinsed and drained 1 can corn, drained

2 avocados, chopped 2 green onions, sliced (use white and green) 1-2 tablespoons chopped cilantro 2 tomatoes, seeded and chopped 1 package dry Italian salad dressing mix ingredients to prepare dressing mix tortilla chips

1. 2. 3.

Combine beans, corn, avocados, onions, cilantro and tomatoes in a bowl. Prepare Italian salad dressing according to directions on package. Pour dressing over salsa ingredients. Serve with tortilla chips.

Halibut or Tilapia Baked in Macadamia Nuts 1 lb. halibut or tilapia, cut into 4-oz. fillets. (1 thick) 1 cup roasted, no-salt macadamia nuts, finely chopped (as big as sesame seeds) 2 eggs, lightly beaten with 2 Tbsp. water tsp. cayenne pepper teaspoon lemon pepper 1 teaspoon garlic herb seasoning 1 teaspoon Mrs. Dash 1/4 teaspoon salt 4 Tbsp. melted butter

flour for breading

1. 2. 3.

Preheat oven to 375. Grease a cookie sheet, or line it with parchment. Dredge halibut or tilapia fillets in flour, shaking off the excess. Add cayenne pepper to eggs, and dip each fillet in the egg mixture.

4. Chop the macadamia nuts and mix in the lemon pepper, garlic herb seasoning, Mrs. Dash seasoning, and salt. Cut the fish into enough pieces so that everyone in class will get a sample. 5. Roll the fish pieces in chopped macadamia nut mixture. Press the nuts down, then place on prepared cookie sheet. 6. Pour 1 Tbsp. melted butter over each fillet, and bake for 5 to10, or until fish is just done. (Test the center -- It will flake with a fork and will appear opaque.) 7. Let stand for a few minutes to finish cooking, and to reabsorb the juices.

TIPS:

*Fish is easy to over cook. Check it a minute or two before the set time. *The chopped nuts should be in uneven pieces some chunks (no bigger than a sesame seed) and just a little powder, for a crunchy texture. Grinding or chopping too much will release the nut oil. * It is delicious served with coconut sticky rice and steamed vegetables.

Chocolate Pudding Cake Cake 1 1/2 C. flour Pudding 3/4 C. granulated sugar

1 C. plus 2 Tbsp. granulated sugar 1 Tbsp. baking powder 3/4 tsp. salt C. cocoa 3/4 C. milk 1 1/2 tsp. vanilla C. plus margarine, melted 3/4 C. chopped pecans

3/4 C. light brown sugar

3 Tbsp. cocoa 1 1/2 C. boiling water

ice cream

1. 2. 3.

Sift together flour, sugar, baking powder, salt and cocoa. Add milk, vanilla, melted margarine and chopped pecans. Stir to mix. Pour into a well greased 9 x 13 rectangular baking pan.

4. Combine pudding ingredients. This mixture will be very runny. Pour over the top of the cake. 5. Bake at 350 for approximately 45 minutes. Cake top should be browned, but dont let the edges burn. 6. 7. 8. Let stand 10 minutes. Cut squares, then spoon into bowls. Serve hot with ice cream. You will use box of BYU Vanilla ice cream.

Salmon with Honey Mustard Glaze (adapted from BCC) 1 lb salmon filet Marinade:

1 tablespoon packed brown sugar 1 tablespoon margarine, melted 1 tablespoon vegetable oil 1 tablespoon honey 1 tablespoon soy sauce 1 tablespoon prepared mustard 1 clove garlic, crushed

1.

Mix marinade ingredients in a small bowl.

2. Place salmon, skin side down, in a shallow baking dish or use the bag that the salmon came in to do the marinating. 3. 4. Pour marinade over salmon. Cover and refrigerate 30 minutes. Set oven control to broil.

5. Remove salmon from marinade. Reserve the marinade. Place salmon, skin side down, on rack in broiler pan. 6. Broil with top 4-6 inches from heat. After the first 5 minutes of broiling, brush again with marinade. Discard remaining marinade. 7. Broil for a total cook time of 10-15 minutes, or until salmon flakes easily with a fork and becomes opaque at its thickest point.

Rice Pilaf 2 tablespoons butter or margarine cup chopped onion 2 cups long-grain rice teaspoon dried rosemary leaves

teaspoon dried rubbed sage leaves teaspoon dried thyme leaves 4 cups chicken broth

1. In a 3-qt saucepan, melt butter over medium heat. Cook onion in butter about 3 minutes, stirring occasionally, or until tender. 2. Stir in rice and herbs. Cook 5 minutes, stirring once or twice. Stir in broth.

3. Heat to boiling, stirring once or twice. Reduce heat to low. Cover and simmer 20 minutes. Do not remove lid and do not stir during cooking. Remove from heat. Let stand covered 5 minutes. Fluff with fork before serving.

White Chili (adapted from BCC) 3 Chicken Breasts (12 ounces) 4 cups of liquid from cooking chicken 1 tablespoon vegetable oil 2 onions, chopped (1 cup) 2 garlic cloves, finely chopped 2 tablespoons chopped fresh cilantro 2 tablespoons lime juice 1 teaspoon ground cumin teaspoon dried oregano teaspoon salt 1 tablespoon chicken bouillon granules 1 can whole kernel corn, drained

1 can great northern beans, drained 1 can butter beans, drained toppings: 1 1/4 cups shredded cheddar cheese, 1/2 cup sour cream, 1 diced tomatoes

1. 2. 3. 4. 5. 6. 7. 8. 9.

Place chicken in saucepan and cover with enough water to be one inch above chicken. Put on high heat to boil. Reduce heat and simmer 5 minutes. Remove from heat and cover for 20 minutes. Reserve 4 cups of liquid from cooking chicken. Shred chicken for soup. Heat oil over medium heat. Cook onions and garlic, stirring occasionally, until tender. Add liquid from chicken and remaining ingredients except chicken. Heat to boiling: reduce heat. Simmer, uncovered, 20 minutes. Stir in chicken and simmer 5 minutes or until heated through.

Serve with fried tortilla strips and toppings listed above.

Quick Bread Sticks (Serves 10) This recipe uses yeast for leavening, but is rather quick to make. It makes a good pizza dough as well. 1 cup warm water 1 tablespoon yeast 2 tablespoons sugar teaspoon salt

3-3 cups flour cup butter or margarine, melted garlic salt and parmesan cheese, optional

1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12.

Dissolve yeast in warm water. Add sugar, salt and 2 cups flour. Mix to form dough. If more flour is needed, add up to 1 cup more. Mix about 3 minutes. Let dough rest for 10 minutes. Put half of melted butter or margarine in jelly roll pan. Using rolling pin or hands, flatten dough into buttered jelly roll pan. Spread remaining butter or margarine over top of dough. Using pizza cutter, cut dough into strips. Sprinkle with garlic salt and parmesan cheese, if desired. Let rest another 10 minutes. Bake at 375 degrees for 20 minutes. Cut with pizza cutter again.

Shrimp Fettuccine (adapted from Betty Crocker) 1 bag (1 lb) frozen peas, carrots, peapods and corn (or other mixture) 9 ounces fettuccine lb shrimp, cleaned 2 tablespoons vegetable oil 1 cup half-and-half

1 container (5 ounce) garlic and herb spreadable cheese 1 clove garlic, minced teaspoon salt

1.

Thaw and drain vegetables. Set aside.

2. Get a good sized pot depending on how much pasta you are cooking. Make sure it is big enough so the water doesn't spill when it's boiling. Fill the pot up with water. 3. Set the stove to high.

4. When the water starts boiling, dump the container of pasta into the pot. Agitate it slightly with a long serving spoon. 5. Keep your eye on it as it continues to boil and stir it just enough to prevent the pasta from sticking to the bottom every 1-2 minutes. 6. When it's been boiling for about 7 minutes, take a piece of the pasta out and taste it.

7. If it's too hard to bite, tastes funny when you bite it, or if you see white in the center, it needs to cook a little longer. When it's chewy but firm in the center, it's ready. This is referred to as al dente in Italian. 8. Empty the entire pot of pasta into a strainer. Shake out the excess water and then pour back into the pot.

Meanwhile: 9. Clean shrimp. Remove any peel and veins. Cut each shrimp in half.

10. Heat oil in a 12-inch skillet over medium heat. Add cleaned shrimp and garlic. Cook until shrimp begins to turn pink. Remove from pan and set aside. Keep warm. 11. In same skillet, stir in vegetables. Cook about 7 minutes, stirring occasionally, until vegetables are tender. 12. In a small microwave-safe bowl, mix the half-and-half, cheese spread, and salt until smooth. Heat in microwave until mixture is warmed, checking every 30 seconds so you do not

overheat the milk proteins and milk sugars. Add this creamed mixture to the vegetables and stir to coat the vegetables. 13. Gently add the cooked shrimp and the fettuccine. Heat through and serve.

Fruit Dip

1 package (8 ounce) cream cheese cup sour cream cup brown sugar cup sugar 1-2 tablespoons maple syrup

1. Using your KitchenAid mixer with the wire whip attachment, beat on high speed until smooth, about 5 minutes. 2. Chill and serve with fruit kabobs.

Green Onion Garnish

3 Green Onions Small elastic ties or twisty ties Cut the fibrous root s off a small green onion and discard. Place the onion on a cutting board. Measure three inches up from the root (white) end and cut off the tops of the green. Throw away the green ends. Measure up one inch from the root part of the onion and make several lengthwise cuts through the green part of the onion. Make your cuts as close together as possible. This will leave about a one inch uncut section of the white part of the onion below the cuts you just made.

Place in ice water until ready to use. The thin cuts of the green part of the onion will flair out and curl up slightly, making an attractive garnish. When ready to serve, place on top of the Tofu Tortilla Casserole entree and serve.

Lemon Twist Cut the lemon crosswise into thin slices, 1/8 thick (as thick as a stick of gum). Place the slices flat on your cutting board and insert the tip of your knife in the center. Pull the knife toward the edge, cutting a slit in the slice. Twist the ends on either side of the slit in opposite directions to form a fanciful fan. Orange Citrus Spiral Peel a long continuous strip of orange peel around the orange. Start at the stem end of the orange and finish at the blossom (navel) end. You will use a channeling tool to remove the orange part and some of the white part of the orange. Tape one end to a straw then wrap the peel around it in a spiral. Freeze until set. To use, remove the straw and cut away the area touched by the tape. Give your orange to the kabob group to cut and add to their kabobs. Fruit Kabobs 2 Red Delicious apple 1 can pineapple chunks 1 bunch red grapes 1 peeled orange, cut into bite-sized chunks (get this from the kitchen doing citrus spirals. They will make the spirals first.) skewers Cut apple into chunks, leaving peel on for color. Drain pineapple juice into a bowl and place apples in juice. Put apple piece, pineapple chunk and grape alternately on skewers. Celery Fans 1 celery stalk Trim top and bottom off celery stalk. Cut into 4-inch pieces about 4 inches long. Place the celery on a cutting board; starting about one inch away from one end of the celery, use a sharp knife and make several very thin lengthwise cuts through the celery, making your cuts as close together as possible. Place in ice water until ready to use. The thin cuts of the celery will flair out and curl up slightly, making an attractive garnish.

Carrot Curls 1 Carrot Using a vegetable peeler, cut slices of the length of carrot. Roll each strip and place individual curls in sections of an ice cube tray filled with ice cold water. Place in refrigerator for 2 hours. Remove from water and stretch curl and place on plate for garnish. Note: if you dont have ice cube trays, you may secure curls with a toothpick and place in bowl of ice cold water. Oven-Baked Tortilla Strips 5 Corn tortillas olive oil Oven baked Tortilla Strips: Brush the surface of the strips with olive oil and sprinkle with salt and pepper. Bake at 350 until crisp, but not browned (5-10 minutes). Can be made 1 day in advance. Store in cool, airtight container. Serve on White Chili with other toppings.

EGG/BRUNCH LABS Lecture Demonstration: Angel Food Cake (taken from BCC, pg. 112)

1 C. powdered sugar 1 C. cake flour 1 C. large egg whites (about 12) 1 tsp. cream of tartar 1 C. granulated sugar

1 tsp. vanilla tsp. almond extract tsp. salt Chocolate Glaze

1.

Move oven rack to lowest position. Heat oven to 375F.

2. In medium bowl, mix powdered sugar and flour; set aside. In large bowl, beat egg whites and cream of tartar with electric mixer on medium speed until foamy. Beat in granulated

sugar, 2 tablespoons at a time, on high speed, adding vanilla, almond extract and salt with the last addition of sugar. Continue beating until stiff and glossy. Do not underbeat. 3. Sprinkle powdered sugar-flour mixture, cup at a time, over egg white mixture, folding in with rubber spatula just until sugar-flour mixture disappears. Push batter into ungreased 10x4-inch angel food cake pan (tube pan). Cut gently through batter with metal spatula or knife to break air pockets. 4. Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang about 2 hours or until cake is completely cool. Loosen side of cake with knife of long metal spatula; remove from pan. 5. Spread or drizzle with Chocolate Glaze over top of cake.

Chocolate Glaze (taken from BCC, pg. 118)

1 C. semisweet chocolate chips cup butter

cup corn syrup 1 to 4 tsp. hot water

1. In 1-quart saucepan, heat chocolate chips, butter and corn syrup over low heat, stirring frequently, until chocolate chips are melted. Cool about 10 minutes. 2. Stir in hot water, 1 teaspoon at a time, until consistency of thick syrup. Glazes one 10inch angel food or chiffon cake or top of an 8- or 9-inch layer cake.

Eggs (EVERYONE makes these)

3 eggs 1/4 tsp. mustard salt and pepper to taste

1-2 Tbsp. Mayonnaise 1 Tbsp. sweet pickle relish, drained (optional)

1.

Place eggs in cold water, and bring to a boil. Reduce heat and simmer for 15 minutes

2. Pour off boiling water, and re-fill pan with ice cubes in cold water. If eating soon, crack the egg shells, and let the eggs cool in the water (this helps to loosen the shells). If cooking for a later date, do not crack the shell. 3. Peel the eggs. Cut them in half lengthwise and remove the yolks. Put the egg whites in the refrigerator until you are ready to fill them. 4. Put the egg yolks in a zip lock bag. Press the air out, close it, and mash the yolks with your hands. 5. Open the bag and add the ingredients listed, or other ingredients of your choice (salsa and barbecue sauce both work.) Press the air out, close the bag, and mix with your hands. 6. Cut off one corner of the bag. Gather the filling up in that corner, and pipe it into the egg whites. ALWAYS refrigerate deviled eggs.

Egg Drop Soup

TIPS: Lightly beat the egg so that no bubbles form Turn off the heat the minute you begin pouring in the egg (this produces silkier threads) Stir the soup so that it "turns in a circle" around the pot. As it goes 'round the pot, drizzle the egg in

Pour the egg in a very slow stream (pouring it through the tines of a fork from several inches above the pot is a good way to keep the stream slow and steady) Begin stirring as soon as you start pouring in the egg To make shreds or threads, stir rapidly for at least 1 minute Stir the beaten egg in one direction only

3 skinless chicken breast fillets, cut into very thin strips, no longer than 1 inch 3 tbsp. cornstarch 2 tbsp. soy sauce 1 1/2 tsp. minced garlic 1 tsp. minced ginger root 3 tbsp. fresh lemon juice 2 tsp. each grated lemon peel & sugar 1/4 tsp. pepper 1 tbsp. vegetable oil 4 (14 1/2 oz.) cans or 7 cups chicken broth (or make your own) 2 eggs, well beaten 1 (8 oz.) can sliced water chestnuts, drained 1 (6 oz.) pkg. snow peas, thawed or use fresh (sliced into bite-sized pieces use the full pod if they are small, slice if they are large) 1/4 c. chopped green onions (2 large)

1. Combine chicken strips, 1 tablespoon cornstarch, 1 tablespoon soy sauce, garlic and ginger. 2. In a separate bowl, combine remaining cornstarch, soy sauce, lemon juice, lemon peel, sugar and pepper. 3. In heavy-bottomed, large stock pot, saut chicken in hot oil until no longer pink. Add chicken broth and heat through. 4. Stir lemon mixture and add to broth. Stir until simmering. Pour beaten eggs into soup in a steady stream and mix quickly with a fork to separate the strands. 5. Add snow peas, water chestnuts and green onions and heat through. Makes 9 1/2 cups.

Peaches and Cream Spiced Cream Puffs

Puff Pastry: 1/2 C. margarine 1 C water

1/4 tsp. cinnamon 1/8 tsp. ginger 1 C. flour

1/8 tsp. nutmeg 1/8 tsp. salt 4 eggs

1. In a medium saucepan, combine margarine, water, cinnamon, ginger, nutmeg and salt. Bring to a boil. 2. 3. Add flour all at once, stirring vigorously. Cook until a ball forms that wont separate. Remove from heat. Cool 10 minutes.

4. Add eggs one at a time, stirring with a sturdy wooden spoon until smooth after each addition. The dough will be very thick and difficult to stir. 5. Drop by heaping tablespoons, 3 apart, onto a greased baking sheet (make enough for everyone in your lab section). 6. Bake at 400 for 25 to 35 minutes, until golden brown. Remove puffs to a cooling rack and turn your oven off. 7. Let puffs cool in the turned-off oven for 10 minutes (this will dry them out). Let puffs cool on a rack in the dispensary freezer. 8. When cool, cut 1/4 off the top of each puff. Scoop out any soft dough inside.

Filling: 1/2 C. whipping cream 1/4 C. powdered sugar 2 Tbsp. peach preserves 1/2 tsp. almond extract

1 (8 oz.) cream cheese 1 1/3 cup canned peaches, drained and finely chopped or 2 med. peaches, peeled and chopped

1.

Beat whipping cream until soft peaks form. Gradually add 1/4 C. powdered sugar.

2. Add the cream cheese, almond extract, and peach preserves. Continue beating until smooth. Stir in chopped peaches. 3. 4. Fill each cream puff with peach mixture. (You may fill up to 1 hour before serving.) Replace tops. Sprinkle with powdered sugar.

Chocolate Cake Roll with Whipped Cream Filling

4 eggs, separated 3/4 C. sugar, divided 1/2 tsp. vanilla

1/4 tsp. salt 1/4 C. cocoa 3/4 C. cake flour 1 tsp. baking powder

Fresh strawberries to cut into fans and use as a garnish.

1. 2.

Pre-heat the oven to 350 Line a 10 X 15 jellyroll pan with waxed paper. Grease the paper.

3. Separate eggs. Put egg whites in a mixing bowl and whip until they begin to hold their shape. Continue beating, and gradually add 1/2 C. sugar, one tablespoon at a time. Whip until stiff, but not dry. 4. Put yolks in a bowl and whip until lemony yellow. Add 1/4 C. sugar and vanilla. Beat 2 minutes more. 5. Fold egg yolk mixture into the egg whites.

6. Using your wire whip, thoroughly stir the dry ingredients together. Using your rubber scraper, gently fold the dry ingredients into the egg mixture. 7. Pour batter into prepared pan. Bake for 10 to 12 minutes, or until set and no longer doughy.

8.

Lay out a clean dish towel. Sprinkle generously with powdered sugar.

9. Remove cake from the oven. Immediately turn onto the prepared towel. Remove the waxed paper and roll up from one long end to another, in the towel. Cool completely (freezer works well for quick cooling).

Filling (2 cups): 1 C. heavy whipping cream 1 tsp. vanilla 3 Tbsp. powdered sugar 2 C. mini marshmallows

c. mini chocolate chips 3 crushed peppermint candy (place peppermint candy in Ziploc bag and crush with rolling pin), 1 pt. strawberries (for garnish)

1. 2.

Whip the chilled cream until billowy. Add vanilla and gradually add powdered sugar one tablespoon at a time. (stabilizes too).

3. Stir marshmallows, crushed peppermint candy, and mini chocolate chips into whipped cream. 4. 5. Unroll cooled cake, and trim off the edges (if desired). Spread with the whipped cream mixture, and re-roll the cake.

6. Frost the cake roll with the chocolate frosting. Check with your instructor if you are unsure of the consistency. Chill 2 to 3 hours. Show the cake roll to the class, then slice and enjoy.

Frosting (about 1 cup) C. butter or margarine 2 tablespoons milk 2 C. sifted powdered sugar C. cocoa

tsp. vanilla

1. 2.

Beat butter until creamy. Add other ingredients, and beat until smooth.

Note: For thinner frosting, add milk, for thicker frosting, add more powdered sugar. Strawberry Fan Garnishes: Slice the strawberries from tip to stem in thin slices. Keep the stem and the top of the strawberry intact. Fan the strawberry out and garnish the cake with the strawberries.

Cheese Souffle (adapted from mamashealth.com) for 1 qt. dish

4 eggs 3 Tbsp. butter 3 Tbsp. flour 1/4 tsp. salt 1/8 tsp. pepper 3 drops Tabasco sauce 1/8 tsp. Worcestershire sauce Paprika 1 cups milk 1 cup plus 2 Tbsp. shredded Sharp Cheddar Cheese 1/4 cup shredded Parmesan Cheese

1.

Heat oven to 350.

2. Prepare souffl dish by liberally greasing (with shortening) the bottom of the dish. Do not grease the sides of the pan. 3. Separate eggs. Place yolks in small bowl; beat lightly. Set aside. With clean beaters, beat egg whites in small bowl with electric mixer on high speed until stiff peaks form; set aside. Melt butter in medium saucepan on low heat. Add flour and seasonings; mix well. Cook 2 minutes or until bubbly, stirring constantly. 4. Gradually add milk stirring until well blended; cook on medium heat until mixture boils and thickens, stirring constantly. Reduce heat to low. Add cheeses; cook until melted, stirring constantly. 5. Remove from heat. Gradually add egg yolks, stirring until well blended after each addition; cool slightly. GENTLY fold in the egg whites. 6. 7. Pour into a 1 qt. prepared souffl dish. Lightly sprinkle the top with paprika

8. Bake 40 to 50 minutes or until golden brown. Show your souffl to the class as soon as it comes from the oven. 9. Serve immediately.

Savory Italian Frittata

1 medium Roma tomato, sliced 1 T. water 1 small onion, finely chopped (1/4 C.) C. thinly sliced green bell pepper (about 1/3 of large pepper) C. chopped yellow crooked neck summer squash (about squash)

1 T. chopped fresh or tsp. dried basil leaves 1 T. chopped fresh or tsp. dried mint leaves 1 T. chopped fresh or tsp. dried sage leaves 1/8 tsp. pepper C. turkey sausage (4oz.) 8 large eggs tsp. salt 1/2 C. shredded sharp cheddar (1oz.) 1 T. freshly shredded Parmesan cheese

1. 2.

Coat a 10-inch oval oven-safe baking dish with non-stick spray. Slice tomatoes into wagon wheels (to later use as a garnish).

3. Cook squash, green pepper, onion, and water in the microwave for 2-5 minutes or until crisp/tender. Stir at 1 minute intervals, testing for doneness. 4. 5. Cook sausage in a skillet with seasonings. Drain off any excess grease. Arrange sausage and vegetables in baking dish in a decorative pattern.

6. Beat the eggs with the salt and 2 T. water until foamy. Immediately pour eggs over ingredients in baking dish. 7. Bake, uncovered, at 350 for 15-19 minutes, or until set. Place tomato slices on top and sprinkle with cheeses. Broil until cheese melts and browns a bit. Serve warm.

German Pancakes (Puffed)

6 eggs, beaten 1 C. flour 1/4 tsp. salt

1 C. milk 3 Tbsp. butter Powdered sugar and maple syrup

1. Use the lowest oven rack position so that the pancakes can rise above the top of the pan. Put margarine in a 9 x 13 baking pan (glass pans work really well). Place in a cold oven, and turn heat to 450. The butter will melt as the pan and oven preheat. 2. Beat eggs, then add flour, salt, and milk. Beat until combined. (Dont over mix or pancake may not puff.) 3. Pull out oven rack and pour batter directly into the hot pan.

4. Bake 20-25 minutes, until deep golden brown. Show the class the pancakes to the class as soon as they come from the oven. 5. Sprinkle with powdered sugar, and serve immediately with maple syrup.

Maple Syrup

1/2 C. granulated sugar 1/4 C. water 1/8 tsp. maple extract

1 T. packed brown sugar 1 T. light corn syrup

1. 2. 3.

Combine all ingredients except maple extract in a small saucepan. Cook, stirring, over med-high heat until syrup comes to a full boil. Remove from heat.

4. 5.

Add maple extract and stir. Serve hot.

Deluxe Waffles (makes 6)

2 C. flour 1 Tbsp. baking powder 1 tsp. salt 3 Tbsp. sugar

4 eggs, separated 1 C. milk 1/2 C. melted shortening

1. Do not make these too far ahead of time. Beginning cooking hour before serve time is adequate. Mix flour, baking powder, salt and sugar. 2. 3. 4. 5. 6. Beat egg yolks. Add milk and melted shortening. Pour into flour mixture and stir to moisten. Beat egg whites until stiff, but not dry. Fold into the batter. Bake in waffle maker. Keep warm in single layers on a cooling rack in your top oven at 200.

Strawberry Topping

1 box (24 oz.) frozen strawberries in light syrup, thawed 1/4 C. sugar 2 Tbsp. corn starch

1. 2.

Drain strawberries, reserving the syrup. Combine sugar and cornstarch in a saucepan. Add reserved syrup.

3. Cook, stirring constantly, over medium-high heat until mixture thickens and boils. Boil for 1 minute. 4. Stir in strawberries. Cool.

Breakfast Strudel (makes 2)

1 box puff pastry dough (1.1 lb.) Thaw according to package directions.

2 Tbsp. unsalted butter 1/2 C. onion, diced 1 C. diced ham

1 C. frozen cubed hash browns 1 C. green bell peppers, diced (about large)

11 eggs 4 oz. cream cheese

2 Tbsp. fresh chives, minced 2 tsp. orange juice concentrate mixed with 4 tsp. water

1 egg, beaten

1 Tbsp. water

2 Tbsp. Parmesan cheese, shredded

1. 2.

Melt butter in a large skillet. Add potatoes and saut 5 minutes. Add bell pepper and onion. Saut 3 minutes, then add the ham.

3. Whisk eggs, chives, salt and pepper together. Add to the pan and cook, stirring, until just set. 4. Remove from heat. Add cream cheese and juice. Stir to combine.

5. Unfold pastry. Transfer to parchment lined baking sheet. Lightly mark dough lengthwise, in thirds (dough may already be marked because of fold marks in dough). On each outside section, cut 8 slices. 6. Fill the center section of each puff pastry with half the egg mixture. Fold the strips, right then left, over the egg to form a braid. 7. Beat the single egg and 1 Tbsp. water. Brush on the strudels. Sprinkle parmesan cheese on top. 8. Bake at 375 for 30 to 40 minutes, until golden brown. Let cool 5 minutes before slicing.

Note: You may make this a day ahead and refrigerate over night. Custom Quiche

1 9-inch unbaked pie crust (instructions below) 1 foil collar to prevent over-browning 1 C. shredded Swiss cheese 1/3 lb. bacon, cooked in microwave until crisp and crumbled 1/2 tsp. salt tsp. dry mustard 3 eggs, beaten 1 cup half and half 1 cup (by volume) other ingredients: chopped green pepper 4 oz. sliced mushrooms

tomato 2 green onions (thin-sliced and chopped)

1.

Pre-cook green pepper, mushrooms, tomato, and green onions by

microwaving for 2 minutes, stirring occasionally. Blot the vegetables dry on a paper towel.

9-inch Pastry: 1 C. flour 1 tsp. salt cup + 2 Tbsp. shortening 3-5 Tbsp. ice cold water

1. Combine flour and salt. Using a pastry blender, cut in shortening thoroughly, until the shortening is the size of kidney beans. 2. Sprinkle water in 1 Tbsp. at a time, mixing with a rubber scraper or fork until all flour is moistened. DO NOT use the pastry cutter to mix in water. (Add 1-2 tsp. more if necessary). Do not over-mix dough. 3. 4. Gather dough into a ball. Roll out and place in a 9 pie pan. Flute edges. Prick the sides and bottom of the crust. Set aside for quiche.

Making the Quiche: 1. Prick unbaked pastry shell. Bake at 425for 5 minutes.

2. Remove pie shell from oven. Combine meat, cheese and vegetables and pour into pie shell. 3. Combine eggs, cream and seasonings in a medium bowl. Beat.

4. Pour eggs in pie shell over meat and vegetables. Microwave on high for 10 minutes. Put foil collar on pie pan. Bake at 325 for 20-30 minutes or until set. When sharp knife is inserted into the center of the quiche, it should come out clean. 5. Remove from oven and let stand 10 minutes before cutting.

Quiche Topping: C. seedless raisins 1 Tbsp. flour 1 tsp. butter 2 Tbsp. brown sugar C. apple cider

1. 2. 3.

Place all ingredients in a blender and blend until all raisins are chopped. Pour into a small saucepan. Boil 1 minute until clear and no longer cloudy. Spread over warm quiche.

Cobb Salad (adapted from Betty Crocker Cookbook)

pound skinless, boneless chicken breast thinly sliced and stir-fried until done 4 slices bacon crisply cooked and crumbled (1/4 cup) 3/4 cup crumbled blue cheese (3 oz.) reserve 1 oz. for the dressing

1 medium ripe avocado, pitted, peeled, and sliced thinly into wedges 2 medium tomatoes, chopped into cubes (1 cups) 3 hard-cooked eggs, peeled and sliced thin 1/2 head romaine lettuce, leaves separated and torn into bite-size pieces head iceberg lettuce, torn into bite-size pieces 1 cup chopped watercress lettuce (tough stems removed)

Dressing: 1/4 cup red wine vinegar 1 tablespoon lemon juice 1 teaspoon Worcestershire sauce 1/2 teaspoon Dijon mustard 1 clove garlic, finely minced 1/4 teaspoon salt 2 teaspoons sugar 1/2 teaspoon coarsely ground black pepper 1/3 cup extra-virgin olive oil 1. Cut the hard-cooked eggs into 1/8 in slices using a wire egg slicer. Set aside. Wash all produce and tear the lettuce into bite-sized pieces. Place the lettuce and watercress in the salad spinner and cover with cold water. Allow the lettuce and watercress to crisp as you prepare the remaining salad ingredients. 2. In a large frying pan over medium heat, fry the bacon about 10 minutes or until crisp; transfer to paper towels to drain. When cool, crumble and set aside. In the same pan, stir-fry the chicken breast slices (if not precooked if it is precooked, simply slice). 3. Pour the water from the salad spinner and spin the lettuce and watercress dry. Make a bed of the lettuce on a large platter. Arrange the eggs, bacon, herbs, watercress, turkey, avocados, tomatoes, and the cup blue cheese in a neat pattern atop the lettuce, in rows or in a checkerboard pattern covering the lettuce almost completely. 4. In your blender, blend together the all the dressing ingredients plus the1 ounce blue cheese.

5.

Pour the dressing over the salad. Serve immediately.

PASTA LABS Cheese White Sauce (adapted from Betty Crocker Cookbook) cup butter or margarine cup flour teaspoon salt teaspoon pepper teaspoon ground mustard 2 cups milk (for lab you will be comparing skim milk and half-and-half) 1 cup shredded sharp cheddar cheese (sharp melts best in sauces)

1.

Melt butter in saucepan over medium heat. Stir in flour, salt, pepper and mustard.

2. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. 3. 4. Using a whisk, gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir one minute. Stir in shredded cheese and cook until melted.

***NOTE: If the sauce looks too thick just before serving time, add a little HOT water to get it to the right consistency.

Peanut Millet with Broiled Curried Vegetables

***NOTES: Curry will stain surfaces. Protect your work space by covering it with plastic wrap. Ask the dispensary for plastic gloves to prevent staining your hands. Wooden skewers will burn when you barbeque or grill. Soak them in water before use. Use metal skewers for class use.

6 Tbsp. olive oil 3 Tbsp. Balsamic vinegar 2 Tbsp. orange juice (1 tsp. orange juice concentrate PLUS 4 tsp. water) 4 cloves garlic, minced 1 Tbsp. minced fresh ginger root 2 Tbsp curry powder tsp. ground cinnamon tsp. ground black pepper 1 Tbsp. honey

2 carrots, cut into coins inch thick and par-boiled for 4 minutes (this will tenderize the carrots just enough to put them on the skewers) 1 red onion, wedged into eight sections 1 medium-sized zucchini, cut into wedges inch thick and 1 inch long 4 large fresh mushrooms, cut into four wedges 2 1/3 cups water 3/4 tsp. salt 1 cup millet cup chopped, unsalted dry-roasted peanuts 2 Tbsp. chopped fresh cilantro

1. Combine the olive oil, vinegar, orange juice, garlic, ginger, curry powder, cinnamon, black pepper, honey, and tsp. salt in a gallon-size zip-lock bag. Mix well. 2. Parboil the carrots by placing inch of water in a small saucepan and heat on high until the water is to a full boil. Add the carrots, and simmer for three to four minutes. Immediately remove from the heat and drain thoroughly. 3. Place each type of prepared vegetable onto skewers (carrots on one skewer, onions on one skewer, zucchini on one skewer, mushrooms on one skewer) and then into the zip-lock bag with the marinade and mix well. The vegetables can sit up to 24 hours in this marinade. 4. In a dry frying pan, brown the millet over medium-high heat, stirring constantly. The millet will brown instantly when it reached the proper temperature, so make sure that you have a plate ready to dump the millet from your pan AS SOON AS it becomes brown. 5. In a large saucepan over medium heat, heat the water with 3/4 tsp. salt until the water comes to a boil. Add the browned millet and bring to a boil again. Cover the pan with a tightfitting lid and reduce the heat to low. Cook the millet for 30 minutes over low heat. When cooked it will be chewy, but not dry in the middle. It will be the consistency of cooked cracked wheat cereal. Once the millet has finished cooking, turn the heat off and let it sit in the pan. 6. While the millet is cooking, prepare your broiling pan by spraying the grill with non-stick cooking spray and covering the bottom pan with foil (for easier clean-up). Adjust your oven rack so that the broiling surface of the broiling pan is 6 inches from the top element (broiler) in your oven. 7. All the vegetables require different cooking times, so each vegetable will be placed under the broiler at different times. 8. Use your ovens broiler to broil the vegetables while the millet is cooking. Baste and turn the vegetables with the marinade every couple of minutes while broiling. Safety Alert: Whenever you have marinated meat, you may NOT use the marinade that the meat was in as a basting sauce.

***NOTE: Baste the wooden skewers with clear water during the grilling process if they begin to burn.

8. Broil the carrots 5 minutes, then add the onions and broil all vegetables 4 more minutes, then add the zucchini and broil all vegetables 3 more minutes, then add the mushrooms and broil all the vegetables 3 more minutes.

***NOTE: Make sure that the vegetables are cooked to tender crisp, but do not allow the outsides of the vegetable to burn. If your vegetables become too brown before the cooking time is up, you may need to make some adjustments. Change your broiler temperature to low and/or adjust cooking times.

9. Stir the peanuts into the warm millet. Spoon the millet onto a serving platter and artistically arrange the vegetables on top. Sprinkle with cilantro. Place the remaining marinade in a sauce pitcher for people to use during service.

Homemade Pasta (adapted from BCC) Use a large wooden board or laminated countertop for rolling out pasta dough. Cold surfaces, such as granite, metal or marble, do not work as well because the dough has a tendency to stick.

2 cups all-purpose flour 1/2 teaspoon salt 2 large eggs 1/4 cup water 1 teaspoon olive or vegetable oil

1. In a Kitchen-aid bowl, mix flour and salt. Make a well in center of flour mixture. Using dough hook, add eggs, water and oil to well; mix thoroughly. (If dough is too dry, mix in enough water to make dough easy to handle. If dough is too sticky, gradually add flour when kneading.)

2. Knead in mixer until smooth and springy. Cover with plastic wrap or foil. Let stand 15 minutes. 3. Divide dough into 8 equal parts. On lightly floured surface, roll one-eighth of dough at a time into rectangle, 1/16 to 1/8 inch thick (keep remaining dough covered.) Using pizza or pastry cutter, cut crosswise into -inch strips. Gently arrange noodles in single layer on lightly floured towels or on cooling racks; let stand 30 minutes or until dry.

NOTE: If using pasta machine, form each eighth of the dough into logs and roll through the smooth cylinders using PLENTY of flour, going from thick setting to thin setting. After you have flattened dough, feed dough through cutting cylinders, using PLENTY of flour. Arrange noodles in single layer on floured towels or on cooling racks; let stand 30 minutes or until dry.

4. In largest 6-8 quart stock pot, heat 4 quarts water (salted if desired) to boiling; add pasta. Boil uncovered 2 to 5 minutes, stirring occasionally, until firm but tender. Begin testing for doneness when pasta rises to surface of water. Drain pasta and serve.

Whole Wheat Blender Pancakes 2 cups milk 1 cups whole wheat kernels 6 egg whites 2 tablespoons sugar teaspoon salt cup oil 2 teaspoons baking soda 4 teaspoons baking powder

DO NOT make batter too far ahead of time. The batter will become too thick and difficult to pour from the blender.

1. 2. 3.

Place milk and wheat in blender. Put on lid and blend for 4 minutes. Add remaining ingredients and blend until thoroughly mixed.

4. Pour the batter directly from the blender onto a pre-heated 350 griddle. Cook pancakes until small bubbles form and edges start to look dry. Turn and cook until done. 5. Keep pancakes warm in a single layer on a cooling rack in your top oven at 170.

Maple Syrup 1 C. granulated sugar 1/2 C. water 1/4 tsp. maple extract 2 T. packed brown sugar 2 T. light corn syrup

1. 2. 3. 4. 5.

Combine all ingredients except maple extract in a small saucepan. Cook, stirring, over med-high heat until syrup comes to a full boil. Remove from heat. Add maple extract and stir. Serve hot.

Sausage & Barley Soup (Makes 8 servings) 1/2 pound Italian bulk pork sausage 3/4 cup pearl barley 2 cups coarsely shredded cabbage 1 cup sliced carrot 1 cup sliced celery 1/2 cup chopped onion 1 clove garlic, chopped 1 bay leaf 4 cups chicken broth (4 tsp. chicken bouillon granules + 4 cups water) 1 cup water 2 cans (14-1/2 ounces each) diced tomatoes 1. Brown sausage in large heavy saucepan.

2. 3. 4.

Drain any excess fat from sausage. Add remaining ingredients. Cover and simmer 1 hour or until barley and vegetables are tender. Remove bay leaf before serving.

Classic Risotto (adapted from BCC) 1 tablespoon margarine 2 tablespoons olive oil 1 small onion, chopped 1 tablespoon chopped fresh parsley 1 cup uncooked Arborio or regular long-grain rice 3 cups chicken broth (3 tsp. chicken bouillon PLUS 3 cups water), divided (up to cup additional broth may be needed at end of recipe) cup grated or shredded Parmesan cheese teaspoon coarsely ground pepper

1. In nonstick 10 inch skillet or 3-quart saucepan, heat margarine and oil over medium-high heat until butter is melted. Cook onion and parsley in oil mixture about 5 minutes, stirring frequently, until onion is tender. 2. Stir in rice. Cook, stirring occasionally, until edges of kernels are translucent. Stir in cup chicken broth. Cook about 3 minutes, stirring constantly, until broth is absorbed. 3. Reduce heat to medium-low. Stir in 1 cup of the broth. Cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Repeat, adding another 1 cup of broth. Stir in remaining 1 cup broth. Cook about 8 minutes, stirring frequently. Taste rice. If rice is still crunchy, add more broth and continue to cook until rice is soft. 4. When rice is just tender and mixture is creamy, stir in cheese and pepper.

Crispy Rice Pops

cup margarine 4 C. mini marshmallows or 40 large marshmallows (1 package,10 oz.) 6 cups crispy rice cereal 1 popsicle stick per person lb. of molding milk chocolate for drizzling

1. 2. 3.

Melt margarine in large saucepan over low heat. Stir in marshmallows and heat just until melted. Do NOT overcook! Gently stir in rice cereal.

4. Butter hands and gently form rice crispy mixture into balls then insert popsicle sticks into each ball. Gently press the ball around the popsicle stick to make sure that it is secure. 5. Melt chocolate in zip-lock bag in microwave for 30 seconds at half power, stir, work with hands and microwave an additional 20-30 seconds until just warm and melted. Work with hands again. Snip off a corner of the bag and pipe chocolate onto each cooled pop. Cool on waxed paper covered cookie sheet. Give the pops to the TA to chill in the dispensary refrigerator.

Hearty Muffins 1 large carrot, unpeeled 3/4 teaspoon cinnamon

1 large apple, unpeeled, cut and cored 1/4 teaspoon ginger 1/2 cup vegetable oil 2 eggs 1/3 cup sugar 2 teaspoons vanilla 1 teaspoon baking soda 1/8 teaspoon nutmeg 1/3 cup raisins 1/3 cup walnuts cup whole wheat flour, divided cup oats

1. Using the metal blade of food processor, blend cup of the flour with the raisins until small. Remove this mixture from the food processor. 2. Replace the blade with the shredder and shred carrot and apple in food processor. Leave shredded carrot and apple in processor. 3. Add the remaining cup flour, blended raisins, and the remaining ingredients. Mix, using metal blade. 4. Pour into lined mini-muffin tins and bake at 375 for 10-15 minutes. Insert a toothpick to test for doneness. Coconut Sticky Rice (adapted from recipe from Garden Restaurant) 1 cup pina colada drink mix 1 can (14 oz.) coconut milk 2 tablespoons sugar teaspoon salt 2 cups water 2 cup short grain rice cup crushed pineapple

1.

Bring drink mix, coconut milk, sugar, salt and water to slow boil.

2. Stir in rice. Reduce heat, cover, and simmer on low heat for 30 minutes. If rice tests done, but excessive liquid remains, remove lid and leave on low heat until some liquid evaporates (5-8 minutes). 3. Gently stir in crushed pineapple and fluff with fork.

Italian Tomato Sauce (adapted from Betty Crocker Cookbook)

(to draw out the most flavor from dried herbs, after measuring, rub gently in your hand before adding to sauce.) 1 tablespoon olive oil 1 onion, chopped green bell pepper, chopped 2 cloves garlic, crushed 2 cans (14.5 oz. each) crushed tomatoes 2 cans (8 oz. each) tomato sauce 2 teaspoons dried basil leaves 1 teaspoon dried oregano leaves 1/2 teaspoon salt 1/4 teaspoon pepper

1. 2. 3. 4.

In a medium sized saucepan, heat oil over medium heat. Cook onion, bell pepper and garlic 2 minutes, stirring occasionally. Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered 45 minutes.

Orange Teriyaki Beef with Noodles (adapted from BCC) 1 lb. beef boneless sirloin, cut across the grain into thin strips (like sticks of gum) 2 cans (14.5 oz each) or 3 cups beef broth (3 tsp. beef bouillon PLUS 3 cups water), divided 3 tablespoons cornstarch

cup soy sauce cup brown sugar 1 clove garlic, minced 1/8 teaspoon powdered ginger cup orange marmalade 3 cups snap pea pods (cut into inch segments) 6 oz. uncooked extra thin spaghetti noodles

1. Spray 12 inch skillet with cooking spray. Cook beef in skillet over medium-high heat 2 to 4 minutes, stirring occasionally, until brown. Remove beef from skillet; keep warm. 2. Mix cornstarch with cup of beef broth. Set aside to thicken sauce later in recipe.

3. In same skillet as used to cook meat, mix remaining broth, soy sauce, brown sugar, garlic, ginger, and marmalade. Heat to boiling. Stir in noodles; reduce heat to medium. Cover and cook about 5 to 10 minutes or until noodles are tender. 4. Stir in snap pea pods, broth/cornstarch mixture, and beef. Cook uncovered 2 to 3 minutes, or until sauce is slightly thickened.

Teacher Demonstration in Lab: Cinnamon Apple Crumble 1 package Rhodes Anytime! Cinnamon Rolls, thawed (it is easiest to work with slightly cool rolls) 1 can (21 oz) apple pie filling Topping: cup sugar 1 cup flour cup butter, softened

1. Remove thawed cinnamon rolls from package and place on a cutting board. Cut into bite-sized pieces. 2. 3. 4. Cut apples in pie filling into smaller pieces. Combine cut up rolls and apple pie filling. Place cut up rolls and pie filling in a greased 9x13 pan.

For topping: 1. 2. 3. 4. 5. Combine sugar and flour. Cut in butter until mixture is crumbly. Sprinkle over rolls and apple pie filling. Bake at 350F 40-45 minutes. Top with frosting packet from cinnamon rolls, if desired, before serving.

Focaccia Bread (adapted from BCC, pg. 90) 2 to 3 cups bread flour 1 tbsp dried rosemary leaves, crumbled 1 tbsp sugar 1 tsp salt 1 package regular or quick active dry yeast (2 tsp) 5 tbsp olive oil, divided 1 cup very warm water (120 F to 130 F) cup grated parmesan cheese Cornmeal 2 tsp. olive oil for dipping in each kitchen

1 tsp. balsamic vinegar for dipping in each kitchen Preheat large oven to 400 degrees.

1. In KitchenAid bowl and with flat beater, mix 1 cup of the flour, the rosemary, sugar, salt, and yeast. Add 3 tbsp oil and the warm water. Beat with electric mixer on medium speed 3 minutes, scraping bowl frequently. Stir in enough remaining flour until dough is soft and leaves sides of bowl, switching to dough hook near the end. 2. Using dough hook, knead 5 to 8 minutes or until dough is smooth and springy. Grease large plate with shortening. Place dough on plate, turning to grease all sides. Cover plate loosely with plastic wrap and let rise in proofing oven about 20 minutes or until dough has almost doubled in size. Dough is ready if indentations remain when touched. 3. Generously sprinkle a cookie sheet with cornmeal.

4. Gently push fist into dough to deflate. Divide dough in half. Shape each half into a 6- to 8-inch round (about 1 thick) piece on the cookie sheet. Cover loosely with plastic wrap lightly sprayed with cooking spray and let rise in proofing oven about 10 minutes or until dough has doubled in size. 5. Gently make -inch deep depressions about 2 inches apart in dough with fingers. This is done to add a decorative surface to the top of your bread. Carefully brush with 2 tbsp oil; sprinkle with cheese. Bake at 400 degrees for 15 to 20 minutes or until golden brown. Have each kitchen set out a small ramekin on their table to serve with a 2 tsp. of olive oil and 1 tsp. balsamic vinegar for dipping.

Calzones The dough for this recipe is the one we used for quick breadsticks and pizza crust.

2 cups very warm water (120 to 130) 2 tablespoon yeast cup sugar 1 teaspoon salt

6-7 cups bread flour 3 c. part skim Ricotta cheese 3 cups shredded Mozzarella cheese 12 oz. finely chopped cooked ham 1 tablespoon dried oregano leaves 2 green peppers, chopped 1 small onion, chopped 2 tablespoons olive oil 1 jar (28 oz) spaghetti sauce for dipping

1. 2.

In your Kitchen Aid bowl, dissolve yeast in warm water. Add sugar, salt and 6 cups flour, using flat beater.

3. Mix to form dough. If more flour is needed, add enough until dough no longer sticks to bowl. Mix about 3 minutes, using dough hook. Let dough rest for 10 minutes on a greased plate, loosely covered with plastic wrap in proofing oven. 4. Meanwhile, mix cheeses, ham and oregano in a bowl.

5. Heat olive oil in skillet over medium heat. Add pepper and onion and saut until soft and onion becomes translucent. 6. 7. 8. Form dough into 11 balls. Roll each ball into a circle. Place a portion of cheese filling and vegetable mixture in center of circle. Fold circle and seal with water and fork.

9. Place on a baking sheet. Continue to form remaining calzones. Pierce each calzone once on top with a fork for venting. 10. Let rest another 10 minutes in proofing oven.

11. Bake at 375 degrees on convection setting (lower oven) for 20 minutes. On the convection bake setting, you can bake all pans in the same oven at the same time; just place on separate racks. 12. Cut calzones in half for serving, heat spaghetti sauce and serve with warm calzones.

Pretzels 4 teaspoons yeast 1 teaspoon sugar 1 cups warm water 3 -4 cups bread flour cup sugar 1 teaspoons salt 1 tablespoon vegetable oil 4 cups water cup baking soda kosher salt for sprinkling 1. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand about 10 minutes. 2. In your KitchenAid bowl, combine 3 cups flour, cup sugar and 1 tsp. salt. Make a well in the center; add the oil and yeast mixture. Mix with dough hook. Add more flour if dough is too sticky. Knead 3-4 minutes. 3. Cover dough with plastic wrap, and set in on a greased plate in proofing oven to rise until it has doubled in size, approximately 30 minutes. 4. Gently punch down dough. Before shaping, start preheating the oven to 425 degrees, using convection bake setting. 5. Cut the dough into 12 pieces. Roll each one until its about 15-inches long and the thickness of your finger. Twist each into a pretzel. 6. Mix water and baking soda in your largest stock pot. Bring to a boil.

7. Dip each pretzel in boiling soda water for 5 seconds. Place on greased baking sheet, lightly sprinkle with kosher salt and bake for 8-10 minutes. Cut each pretzel in half before serving. Serve with mustard.

Quick Cinnamon Rolls (Adapted from the Friend Magazine of the Church of Jesus Christ of Latter-day Saints)

1/3 cup sugar 3 tablespoons yeast cup oil 1 cup warm water 2 beaten eggs 1 teaspoon salt 4 - 5 cups bread flour cup melted butter or margarine 1 teaspoon cinnamon cup sugar cup walnuts, optional cup raisins, optional

1. In KitchenAid bowl, using flat beater, mix 1/3 cup sugar, yeast, oil and warm water until dissolved. 2. 3. 4. Cover and let stand in proofing oven for 15 minutes. Blend eggs into yeast mixture. Combine flour and salt in separate bowl.

5. Gradually add flour/salt mixture to yeast mixture. Mix well, switching to kneading hook when dough gets stiff. Knead for 5 minutes. 6. On a lightly floured surface, roll into rectangle shape (18 inches x 24 inches), about inch thick. Brush with melted butter or margarine, then sprinkle with cinnamon, sugar, nuts and raisins.

7. Roll rectangle tightly, beginning on long side and pinching edge of dough to seal. Stretch and push the roll to make sure that the all sweet rolls will be the same diameter. 8. Cut into 1-inch slices with dental floss. Place the dental floss under the roll, then wrap up and over to cut the dough. Place slightly apart on two un-greased jelly roll pans and let rest in 2 proofing ovens for 10 minutes. Use top oven from the whole wheat batter bread kitchen in addition to your top oven. 9. Bake at 400 degrees on convection bake (lower oven) for 10-15 minutes. On the convection bake setting, you can bake all pans in the same oven at the same time; just put them on separate racks. Allow to cool slightly then frost.

Frosting:

cup butter, softened 2 teaspoons vanilla 2 tablespoons milk 2-4 cups powdered sugar

1. 2. 3.

Cream butter, vanilla and milk. Add powdered sugar until desired thickness is reached. Beat until light and fluffy.

Quick Whole Wheat Batter Bread 2 cups hot water 1 tablespoon yeast 1/3 cup oil 1/3 cup honey

2 teaspoons salt 4 to 5 cups whole wheat flour 1 tablespoon butter to use on the top of the baked bread

1. 2. 3.

In a large bowl, dissolve yeast in hot water. Preheat oven to 250 degrees. Add oil, honey, salt, and half of flour to yeast and water. Mix with flat beater attachment.

4. Add enough of remaining flour to make a thick, sticky batter. Yes, the dough is really sticky. 5. 6. 7. 8. Knead well (at least 5 minutes in your KitchenAid mixer). Place dough in two well-greased loaf pans. Put pans in warm oven. TURN OVEN OFF. Let loaves sit in warm oven for 20 minutes. With loaves still in oven, turn oven to 350 degrees.

9. Set timer for 30 minutes. Remove bread from oven when timer goes off. If loaves arent nicely browned, bake for an additional 3-5 minutes. 10. 11. Brush with butter and remove from pans to cool. Makes 2 loaves. Slice on a cutting board with electric knife to serve.

Honey Butter cup butter (not margarine), softened cup honey teaspoon vanilla

1.

Using wire beater on KitchenAid mixer, whip butter until light, up to 10 minutes.

2. 3.

Gradually add honey and vanilla. Serve with warm bread.

Classic White Bread (adapted from BCC, pg. 83) 6-7 cups bread flour 3 T sugar 1 T salt 2 T shortening 4 teaspoons regular or quick active dry yeast 2 c very warm tap water 2 T butter or margarine, melted, if desired

1 In your KitchenAid bowl, stir 3 cups of the flour, the sugar, salt, shortening and yeast until well mixed. Add warm water. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle. 2. Put on kneading hook and knead about 5 minutes or until dough is smooth and springy. Grease large dinner plate with shortening. Place dough on the greased dinner plate, turning dough to grease all sides. Cover plate loosely with plastic wrap and let rise in proofing oven 20 minutes or until dough has doubled in size. 3. Grease bottoms and sides of three 8x4 or 9x5-inch loaf pans with shortening or pan spray. 4. Gently push fist into dough to deflate. Divide dough into thirds. Flatten each dough portion with hands or rolling pin into 18x9-inch rectangle on lightly floured surface. Roll dough up tightly, beginning at 9-inch side/ {press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Pinch each end of roll to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover loosely with plastic wrap and let rise in proofing oven 20 minutes or until dough has doubled in size. 5. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 425 degrees.

6. Bake 20-25 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove loaves from pans to wire rack. Brush loaves with butter; cool. 7. Slice on a cutting board with electric knife to serve.

Raspberry Butter cup soft butter cup raspberries, crushed 1 Tbsp. sugar

1. Using wire whisk on KitchenAid, beat butter on high speed until fluffy, up to 10 minutes. Scrape the bowl occasionally. 2. Add raspberries and sugar.

3. Continue to beat, scraping bowl occasionally with a rubber scraper, until well mixed, up to 10 additional minutes. Dilly Bread 2 teaspoons yeast cup warm water 1 cup cottage cheese, creamed in blender and heated to lukewarm 2 tablespoons sugar 2 tablespoons dry onion flakes 2 tablespoons dill weed teaspoon baking soda 1 teaspoon salt 1 egg

2 -2 cup bread flour Melted butter

1. 2. well. 3.

Soften yeast in warm water. Combine all other ingredients except flour. Mix well with flat beater. Add flour and mix

Dough will be thick and sticky.

4. Turn dough into a greased plate and cover with plastic wrap. Put in proofing oven and allow rising 20 minutes. 5. Gently deflate dough.

6. Turn dough into a well-greased 8-inch round ceramic casserole dish. At BYU we have a white one that works well. 7. Let rise in proofing oven until light, about 20 minutes.

8. Bake at 325 degrees for 25-35 minutes. If you are using a glass or ceramic baking dish you will have to make the necessary adjustments to oven setting and timing. 9. 10. When done, brush with melted butter. Slice on cutting board with electric knife to serve.EAD LABS

PIE LAB Apple Pie

Pastry

2 C. pastry flour 3/4 tsp. salt

3/4 C. shortening 8 to 10 Tablespoons (1/2 c. plus 2 T.) ice cold

water

1.

Combine flour and salt in a mixing bowl.

2.

Gently cut in shortening with a pastry blender until pea sized.

3. Sprinkle 6 tablespoons of the cold water over flour mixture, tossing lightly with a fork or rubber scraper. Add the remaining water 1 tablespoon at a time, tossing with a fork, and press to the side of the bowl until all is moistened. 4. Divide dough in half, and gently pat into 2 lightly flattened balls. (Dont over-work your dough at this point. You should just gently gather the dough into two slightly flattened pieces, not two tightly compressed dough balls.) 5. For a 2-crust pie:

Bottom - On a lightly floured surface, roll one ball from center to edges, to form a 12 circle. Fold in half or roll the pastry around the rolling pin. Unfold or unroll it over a 9 pie plate. Ease the pastry into the plate, and, using kitchen shears, trim the dough so that there is a one-inch overhang of pie dough. Fill the crust with the desired filling.

Top - On a lightly floured surface, roll the second ball from center to edges, to form a 12 circle. Place the top crust on the filling, and cut slits or shapes to allow steam to escape. Using kitchen shears, trim the pastry one inch beyond the rim. Fold the top edge over the trimmed bottom edge, and flute the edge to seal.

Bake pie as directed on individual recipes.

6.

For a lattice top pie:

Bottom - On a lightly floured surface, roll one ball from center to edges, to form a 12 circle. Fold in half or roll the pastry around the rolling pin. Unfold or unroll it over a 9 pie plate. Ease the pastry into the plate, and, using kitchen shears, trim 1 beyond the rim of the pan. Fill the crust with the desired filling.

Top - On a lightly floured surface, roll the second ball from center edges, to form a 12 circle. Using a pizza cutter, cut the pastry in 1/2 strips. Starting at the center of the pie, weave the strips over the filling to make a lattice. Press the ends of the strips into the rim of the bottom crust. Fold the bottom crust over the strips, and flute the edge to seal.

Bake pie as directed on individual recipes.

Filling 6 C. prepared baking apples (peeled, cored, and sliced) 3/4 C. packed brown sugar 2 Tbsp. flour 1/4 tsp. ground nutmeg tsp. cinnamon 1/8 tsp. salt

To use on completed crust

2-3 Tbsp. milk sugar

1. 2. 3. 4.

Preheat your home oven to 425. In a mixing bowl, combine brown sugar, flour, nutmeg, cinnamon and salt. Peel, core and thinly slice apples. Add apples to cinnamon mixture and toss to coat.

Pour filling into the prepared bottom crust.

5. Place top crust over filling as directed above. Brush the crust with milk, and sprinkle with sugar. 6. Using FOIL FROM HOME, fold a 12 square of aluminum foil into quarters. Cut out the center section, making a 7 circle. Unfold the foil and place the square section over the pie. You may also use a long strip of foil 5 inches wide to wrap around the pie. When placing the foil on the pie, place the shiny side out to reflect the heat away from the crust. Loosely mold the foil over the edges to protect them from burning.

7. Bake for 35 minutes. Remove foil, and bake for 15 to 20 minutes more until the crust is golden and the filling is bubbly. NOTE: You may want to protect the bottom of your oven from the molten syrup in case it spills out of the pie during baking.

Freezing Pies

Before freezing a pie or pie shell, make sure you tightly wrap it in plastic wrap or foil. Remove plastic wrap or foil before baking. Pie Shells Baked stored for 4 months. Heat at 350 for 6 minutes. Unbaked stored for 2 months. Bake right out of freezer.

Fruit pies Baked stored for 4 months. Heat at 325 for 45 minutes. Unbaked stored for 3 months. Heat at 475 for 15 minutes, then at 375 for 45 minutes.

Cream, Custard pies & pies with meringue Cannot be frozen

Pumpkin & Pecan Bake before freezing. Stored for 4 months. Heat at 325 for 45 minutes.

CANDY LABS Calibrate your thermometer!!! At sea level, water boils at 212. Recipes are written for sea level. To check the accuracy of your thermometer and to adjust for differences in elevation, follow these steps: 1. 2. 3. 4. 5. Pour a couple of inches of water in small pan. Clip candy thermometer to side of pan. Bring water to boil. Boil 5 minutes. Checking at eye level, note the temperature of the boiling water. Adjust the temperatures in your recipe accordingly.

6.

Discard water and dry pan and thermometer.

For example: If your recipe tells you to cook a syrup to 242, but your water boiled at 203, subtract 9 from the final temperature on your recipe. You will boil your syrup to only 233. NOTE: Watch all candies carefully, especially the last 10 of cooking, as temperatures can spike quickly. Make sure that the thermometer is fully submerged in the candy to get an accurate reading. You may have to tip the pan. FOR RECIPES USING A THERMOMETER: Use both the thermometer AND the cold water test. 3 cups powdered sugar = 1 pound 2 cups brown sugar = 1 pound Old Fashioned Taffy

1 1/4 cups granulated sugar 3/4 cups corn syrup 1/2 cup cold water 2 Tbsp. butter 3 Tbsp. vinegar 1/2 teaspoon vanilla extract 1 drop red food coloring concentrate

1.

In a 4-quart saucepan, combine sugar, corn syrup, water, butter and vinegar.

2. Stir and cook on high heat until the mixture boils rapidly. Wipe down the sides of the pan, the thermometer, and wash your candy paddle. Turn down your stove temperature to medium/high. 3. Stop stirring and let boil to 252 F, or until a bit tested in cold water forms a fairly hard ball. 10 degrees before finish time, have your instructor help you water test your candy and give the go ahead to pour it on the marble slab.

4. 5. 6.

Remove from heat and add flavoring and coloring. Without scraping the saucepan, carefully pour hot syrup onto buttered marble slab. Fold cooled edges to center with dinner knives on the cutting board until mixture is cool and thick enough to pull by hand. Butter hands and pull by hand until taffy lightens in color becomes difficult to pull.

7. Form into a rope and, using greased kitchen shears, cut into 1-inch lengths. Spread out on marble slab so pieces dont touch each other. Allow to cool a bit before wrapping.

Salt Water Taffy 1 cup granulated sugar 2 Tbsp. corn starch 3/4 cups corn syrup 1/2 cup cold water 1/2 tsp. salt 2 Tbsp. butter or margarine

2 tsp. vanilla extract or a few drops of flavoring oil of your choice 1 drop food coloring concentrate

1. In a 4-quart saucepan, combine sugar and corn starch. Add corn syrup, water, salt and butter. 2. Cook, stirring constantly, over medium heat until the mixture boils rapidly and sugar is dissolved. Wipe down the sides of the pan, and wash your candy paddle. 3. Insert the candy thermometer. Turn down your stove temperature to medium/high.

Stop stirring and let boil to 252 F. or until a bit tested in cold water forms a ball that is hard enough to hold its shape. 4. Remove from heat and add flavoring and coloring.

5.

Without scraping the saucepan, carefully pour hot syrup onto buttered marble slab.

6. Fold cooled edges to center with dinner knives on the cutting board until mixture is cool and thick enough to pull by hand. Butter hands and pull until taffy lightens, gets a satiny sheen, and becomes difficult to pull. HAVE MANY PEOPLE PULL SMALL AMOUNTS. 7. Form into a rope and, using greased kitchen shears, cut into 1-inch lengths. Spread out on marble slab so pieces dont touch each other. Allow to cool a bit before wrapping.

For Honey Taffy:

Combine 1 C. honey, 1/2 C. cream, and 1/2 C sugar in a sauce pan. Cook slowly to hard ball stage (252 in Provo, 260 at sea level) Pour onto buttered marble slab or cookie sheet. Follow directions 6 and 7 above.

Sugared Nuts 1 1/2 cups cashews 1 1/2 cups whole almonds 1 cup sugar cup water 1 teaspoon cinnamon 1 teaspoon salt 1 teaspoon vanilla 1. Heat oven to 350.

2. Meanwhile, cook sugar, water, cinnamon and salt in 2 quart saucepan over medium heat to 236 without stirring. 3. When the syrup begins to boil, place nuts on baking sheet and bake nuts in oven for 10 minutes on a jelly roll pan, stirring often. Remove from oven. 3. When the syrup reaches 236, remove from heat, add vanilla and pour over the nuts that are on the jelly roll pan. Stir to coat nuts. 4. Turn nuts out onto greased foil. Separate the nuts by spreading with 2 forks and let cool.

English Toffee 1 cup butter 2 Tablespoons water 1 cup sugar bag (12 oz.) milk chocolate chips (1 cup) 1 cup chopped walnuts 1. 2. Put half of the nuts in the bottom of a buttered 9 x 13 metal pan.

Measure and set chocolate chips aside (these will be used on top of the toffee the heat of the candy will melt them when placed on the candy). 3. Put butter, water, and sugar in 4 quart saucepan. Bring the mixture to a boil and immediately wash down the sides of the pan. 4. During cooking, the candy will brown on the bottom of the pan. Cook on medium-high heat, stirring occasionally until candy smokes and becomes the color of a brown paper grocery bag. This takes between 10 and 20 minutes. 5. Pour syrup over the nuts. Do not scrape the pan. 6. Sprinkle the chocolate chips over the top of the hot toffee. When the chips are melted, spread the chocolate evenly over the top of the toffee. Cover this with chopped nuts. Place in refrigerator or freezer to set. Tips: Stir until caramel color, keep the heat on medium-high, and dont scrape sides of pan while boiling or pouring into the metal 9x13 pan.

Super-Easy Fudge Adapted from BCC pg. 189 1 can (14 oz) sweetened condensed milk 1 bag (12 oz) milk chocolate chips (2 cups) 1 cups chopped nuts, if desired 1 teaspoon vanilla

1. Place a 12 square waxed paper in bottom of 8-inch square pan, removing or folding the corners. Spray with cooking spray. When your fudge has cooled, this will allow you to easily lift the fudge out of the pan for cutting.

2. In 2-quart saucepan, heat milk and chocolate chips over low heat stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. 3. Quickly stir in nuts and vanilla. Spread in pan. Refrigerate or freeze about 1 hour 30 minutes or until firm. Lifting with wax paper, remove from pan and cut into 1-inch squares.

Variations (NOT used in lab, but fun at home): Super Rich Fudge: Add one ounce unsweetened baking chocolate with chocolate chips. Mint Fudge: Use chocolate chips and mint chips Peanut butter Fudge: Use chocolate chips and peanut butter chips.

Marshmallows 1 cups sugar 1 tablespoons corn syrup 1/2 cup hot water 1 egg whites, beaten stiff 1/2 teaspoon vanilla dash of salt 1/3 cup chopped pecans 1 envelopes unflavored gelatin 1/4 cup cold water 3 tablespoons coconut 3 tablespoons decorative sprinkles 1/4 cup powdered sugar

1. Calibrate thermometer. Combine the sugar, corn syrup and hot water in a heavy small saucepan over high heat. Place lid on pan and allow steam to escape for 2 minutes (this will wash the crystals off the sides of the pan). Remove the lid and boil on medium-high heat to soft ball stage, 238. 2. While the above mixture is cooking do the following: In a large mixing bowl (use your KitchenAid with the wire whip attachment), beat the egg whites until stiff, but not dry, and add the vanilla and salt to them.

3.

Transfer the beaten egg whites to another bowl.

4. Combine the unflavored gelatin and the cold water in the large mixing bowl (use the KitchenAid with the wire whip attachment again). Whip until foamy and stiff. 5. As you continue to whip the gelatin mixture, pour the hot syrup slowly (the stream should be no bigger than a wooden match stick) into the gelatin mixture. Do not scrape the pan. 6. Beat on high until the mixture begins to thicken. It will look like whipped cream. While continuing to beat, and before mixture cools too much, add the beaten egg whites to the mixture. 7. 8. Lightly spray a 9 x 9 cake pan with cooking oil spray. Pour the candy into the pan. Place in refrigerator or freezer to set quickly.

9. When the marshmallows are thoroughly set, dust with powdered sugar and cut with scissors into 1 inch squares. 10. Roll the marshmallows in nuts, coconut, decorative sprinkles, or powdered sugar.

Rolo Turtles 25 rolo candies 25 small pretzel 25 pecan halves Arrange the pretzels on a cookie sheet. Place a rolo on the top of each pretzel. Place in the oven at 250 degrees until the rolo starts to melts, about 5 minutes. Remove from the oven and top with a pecan half. Divinity 4 cups granulated sugar 1 cup light (not dark) corn syrup 3/4 cup water 1/4 tsp salt 3 egg whites (room temperature) 1 cup walnuts, chopped 1 tsp vanilla 1. Calibrate thermometer. Combine sugar, corn syrup, water, and salt in 4 quart saucepan. Stir and cook on high until sugar is dissolved. Wash down the sides of the pan. Turn the heat down to medium/high and cook to 265.

2. While the sugar mixture is cooking, beat egg whites in a large KitchenAid mixer with wire attachment until stiff, but not dry. 3. When the syrup mixture reaches 265, remove from heat and pour in a fine stream (no bigger than a wooden match stick), beating constantly, into stiffly beaten egg whites. Do not scrape the pan. 4. Continue beating until mixture holds its shape and looses its gloss. Watch carefully; stop beating the instant it begins to lose its gloss! Have your instructor come help you determine when the candy is beginning to lose its gloss and it ready to form candies. 5. Gently stir in the vanilla. Scoop out half the batch to serve without nuts. Add the nuts to the remaining divinity and scoop onto waxes paper. Have three people ready with two spoons each. Immediately drop by teaspoons onto waxed paper. Do not allow the candy to set before it gets dropped onto waxed paper. Peppermint Bark Adapted from BCC pg. 194 1 package (16 oz) white chocolate broken into pieces 24 hard peppermint candies 1. Cover cookie sheet with waxed paper.

2. Place peppermint candies in heavy plastic bag; crush with rolling pin or bottom of small heavy saucepan. Set aside for later use 3. In 8-cup microwaveable dish, place candy coating.

4. Microwave uncovered on high about 1 minutes, stirring every 30 seconds. Until almost melted. Stir until smooth. 5. Pour crushed candies into wire strainer. Shake strainer over melted coating until all of the tiniest candy pieces fall into the coating; reserve the larger candy pieces to top candy. 6. Stir coating and peppermint to mix evenly.

7. On wax paper-covered cookie sheet, thinly spread coating mixture. Sprinkle with the larger remaining candy pieces. Let stand about 1 hour or until cool and hardened. Break into pieces. Peanut Brittle Adapted from BCC pg. 191 1 teaspoons baking soda 1 teaspoon water 1 teaspoon vanilla 1 cups sugar

1 cup water 1 cup light corn syrup 3 tablespoons butter or margarine 3 cups unsalted raw Spanish peanuts 1. Calibrate thermometer. Heat oven to 200 degrees F.

2. Grease two 15 x 12-inch jelly roll pans with butter; keep in oven. (Keeping the pans warm allows the candy to be spread 1/2 inch thick without it setting up). 3. 4. 5. Grease long metal spatula with butter; set aside. In small bowl, mix baking soda, 1 teaspoon water and vanilla; set aside. In 4-quart saucepan, mix sugar, 1 cup water and the corn syrup.

6. Cook over high heat, stirring constantly until mixture boils. Wash down sides of the pan and wash your stirring spoon. Turn the heat down to medium/high. Cook, stirring occasionally, to 240 degrees F. on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flatten when removed from water. 7. Stir in butter and peanuts. ***THIS IS MOST TYPICALLY WHERE YOU WILL BURN THE RECIPE. BE CAREFUL!!!*** Cook over medium heat, stirring constantly, to 300 degrees F or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) 8. Immediately remove from heat. NOTE: As this syrup is extremely hot and continues to cook itself, you may wish to remove your brittle 5 sooner than the recipe indicates and watch the thermometer to get to right temperature off of heat. Quickly stir in baking soda mixture until light and foamy. 9. Pour half of the candy mixture onto each cookie sheet and quickly spread about 1/2 inch thick with buttered spatula. Do not scrape the pan. Cool completely, at least 1 hour. For lab, you may place in freezer for quick cooling. Break into pieces. Store in an airtight container for up to 2 weeks.

Buckeye Candy Candy: 1 stick softened butter

1 3/4 c. (1 18 oz. jar) creamy peanut butter 1 tsp. vanilla 3-3 cup confectioners' sugar Chocolate Coating: 1 (12 oz.) pkg. semi-sweet chocolate chips (2 cups) 1 tbsp. vegetable shortening

Candy: 1. Cream butter, peanut butter, and vanilla together in your large Kitchen Aid mixer, adding confectioners' sugar gradually until proper consistency is reached. It should be stiff enough to form into a ball and keep its shape, but not dry and crumbly. 2. Roll candy into 3/4-inch balls and place on wax paper-lined cookie sheet.

Coating: 3. 4. In your smallest saucepan, melt chips and shortening together over low heat. Keep chocolate mixture over low heat while you dip each candy.

5. Using a toothpick or fork, dip each ball, covering all but the tip of the candy ball or using a zip-lock bag with the corner barely cut away (1/16 inch), pipe the chocolate over the balls. 6. Place candy on sheet to cool in freezer or refrigerator.

Crunchy Peanut Clusters Adapted from BCC pg. 193 1 package (24 oz) vanilla-flavored candy coating (Almond bark), chopped cup creamy peanut butter 4 cups Cheerios cereal 2 cups miniature marshmallows 2 cups dry-roasted peanuts NOTE: The goal of heating the ingredients in this recipe is to just melt them to the point that you can combine them. Do NOT overcook or over mix.

1. 2. 3. 4. 5.

In 4-quart sauce pan, melt candy coating over medium-low heat, stirring frequently. Stir in peanut butter until mixture is smooth. Take off heat. Add remaining ingredients; stirring gently until all ingredients are completely coated. On waxed paper or cookie sheet, drop mixture by heaping teaspoons. Let stand about 1 hour or until firm. Store tightly covered.

Easy Caramel Popcorn Balls

2 cups brown sugar 1 cube butter 1 cup light corn syrup 1 can sweetened condensed milk 4 batches (1/3 cup each) of unpopped popcorn

1. Pour 1/3 cup of popcorn into popcorn popper. Turn on and pop the popcorn. Repeat 3 times, until youve popped 4 batches of 1/3 cup of popcorn. Put popped popcorn in multiple bowls. Dont overfill bowls, or you wont be able to stir hot caramel sauce into popcorn. 2. Calibrate thermometer. In a 4-quart saucepan, boil the brown sugar, butter, and corn syrup on medium-high heat. When the mixture boils, wash down the sides of the pan and the thermometer. Wash your spoon. 3. Add the sweetened condensed milk and cook, stirring constantly to the soft ball stage (235). 4. Pour over the popped popcorn. Do not scrape the pan. Stir well. Form into popcorn balls and wrap individually in plastic wrap.

Microwave Lollipops 1 C. sugar 1/2 C. light corn syrup desired flavoring and coloring

1. 2. 2. 3.

Insert sticks in molds, and place on greased marble slab or foil-lined cookie sheet. Stir ingredients together in a clear 8 C. glass, microwave safe, mixing bowl. Cover with plastic wrap. Microwave on high for 3 minutes. Being careful of the hot steam, use a FORK to carefully remove plastic wrap and stir.

4. Cover with new plastic wrap and microwave 3 more minutes. Watch carefully and remove from the oven before the 3 minutes if the syrup becomes darker than a medium yellow color. 5. Using a FORK, remove plastic wrap. Stir in food coloring and flavoring. Do not measure in advance. (1/8 tsp. oils, 1/2 tsp. extracts) 6. Pour candy into molds. Free form any candy that is left over. (If necessary, roll each stick to coat the back with candy.) 7. Repeat all of these steps and make another batch, using different flavor and color.

DO NOT save time and double the recipe. Remember your readings about doubling candy recipes? Its not a good idea. Just make two separate batches.

Microwave Caramels 1 C. butter or margarine, melted 1 (14 oz.) can sweetened condensed milk 1 C. light corn syrup melted 1 (1 lb.) pkg. light brown sugar 1 tsp. vanilla extract 2 C. semisweet chocolate chips,

1. Line a 9x13 pan with foil. Butter, or spray the foil with non-stick spray. 2. Blend first 4 ingredients in large microwave-safe bowl. Microwave on High for 16 to 17 minutes, stirring every 3 minutes. Stir in vanilla.

3. Pour into the prepared pan. Chill in the refrigerator until set, up to overnight. 4. Remove foil from pan, place on a cutting board, and cut the caramel into 1-inch squares. 5. Put chocolate chips in a bowl or zip-lock freezer bag. Repeat a pattern of: microwave 10 pipe it over the caramels.