Foods Class Cookbook

Puffed Wheat Squares

1/4 cup butter or hard margarine

1/2 cup corn syrup

1/2 cup white sugar

2 tbsp brown sugar

3 tbsp cocoa powder

1/2 tsp. vanilla

5 cups of puffed wheat

1. Combine butter, corn syrup, sugars and cocoa powder in a heavy saucepan.

2. Bring to a boil. (Very important)

3. Remove from heat and add vanilla.

4. Pour over puffed wheat

5. Mix well and press into 1 greased 8 x 8 pan.

6. Wet hands work better than greased hands to handle the stickiness so just moisten them with a bit of water.

7. Cut squares when cool.

Rice Krispie Treats

Yield: one 8 inch square pan (about 9 treats)

Equipment:

1 large pot

1 large spoon or spatula

1 8-inch square pan, or one 7x11-inch brownie pan

Ingredients:

4 tablespoons butter or margarine

1 teaspoon vanilla extract

5 cups miniature marshmallows

6 cups rice krispies cereal

Directions:

1. In a large saucepan belt butter over low heat. Add marshmallows and vanilla and stir until completely melted.

2. Remove from heat and immediately mix in rice krispies.

3. Using buttered spatula evenly press mixture into buttered pan. Cool. Cut into 2-inch squares. Best if served the same day.

Chocolate Haystacks

1 cup white sugar

2 tablespoons and 2 teaspoons unsweetened cocoa powder

1/4 cup milk

1/4 cup butter, softened

1-3/4 cups quick cooking oats

1/2 cup flaked coconut

1/4 cup chopped peanuts

1/2 pinch salt

Directions:

1. In a saucepan bring sugar, cocoa, milk and butter or margarine to a boil. Remove from heat.

2. Stir in oats, coconut, nuts and salt. Drop quickly from teaspoon on wax paper. Let cool.

Chocolate Chip Cookies

Yield: 12-16 cookies

½ cup margarine, softened

½ cup white sugar

½ cup brown sugar, packed

1 egg

1 tsp vanilla extract

1/2 tsp baking soda

1 tsp hot water

¼ tsp salt

1 ½ cups flour

½ cup chocolate chips

1. Preheat oven to 350 degrees Fahrenheit

2. Mix together the margarine and white and brown sugar until smooth. Mix in the egg until smooth, and then add vanilla.

3. Add baking soda, salt and water. Stir well.

4. Stir in the flour and then the chocolate chips.

5. Drop by large spoonfuls onto ungreased baking sheets. Space the cookies with at least 5 cm in between.

6. Bake for about 12 minutes or until the edges are golden brown.

7. Let cookies sit on the pan before moving, as they will be rather soft until they cool.

Oatmeal Cookies

½ cup minus 1 tbsp butter, softened (7 tbsp)

1/4 cup white sugar

1/2 cup packed brown sugar

1 egg

1/2 teaspoon vanilla extract

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 teaspoon ground cinnamon

1-1/2 cup quick cooking oats

½ cup chocolate chips or raisins

In a medium bowl, cream together butter, white sugar, and brown sugar.

Preheat the oven to 375 degrees.
Beat in egg then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats.
Line cookie sheets. With two spoons, scoop about 1 tbsp dough and scrape it onto pan. Place cookies about 2 inches apart on cookie sheets.
Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Irish Soda Bread

Yield: 1 loaf

2 cups all-purpose flour, plus extra for currants

2 tablespoons sugar

1 teaspoon baking soda

¼ tsp salt

2 tablespoons cold butter, cut into small pieces

1 cup cold buttermilk

1 egg

1/2 teaspoon grated orange zest

1/2 cup dried currants

Directions

Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.

Combine the flour, sugar, baking soda, and salt. Add the butter and mix using a pastry cutter.

With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.

Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.

Cool on a baking rack. Serve warm with butter and jam!

Pancakes

Yield: 6 small pancakes or 3-4 larger pancakes

Ingredients:

1 cup all-purpose flour
1 tablespoon white sugar
1 teaspoon baking powder
1/4 teaspoon baking soda / 1/4 teaspoon salt
1 cup milk
1 egg
2 tablespoons vegetable oil

Directions:

1. / Preheat a lightly oiled griddle over medium heat.
2. / Combine flour, sugar, baking powder, baking soda and salt. Make a well in the center. In a separate bowl, beat together egg, milk and oil. Pour milk mixture into flour mixture. Beat until smooth.
3. / Pour or scoop the batter onto the hot griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Sweet Roti

5 Servings, Prep Time: 10 Minutes, Total Time: 50 Minutes

· 2 tablespoons butter

· 1/2 egg (2 tbsp)

· 1 1/2 cups all purpose flour

· 2 tbsp milk

· 1/4 tsp sugar

· cooking oil

· 1/4 cup water

Method

Making Dough

Dissolve sugar and salt in 1/4 cup of water. Add milk, egg and melted butter. Beat the egg lightly. Add flour. Knead until dough is soft, but smooth and not sticky. The dough should be tacky but not sticking to the container or your hand. This dough is quite wet compared to a regular bread dough.

Forming Dough

Prepare the dough resting container by oiling the inside of the container and adding some oil on the bottom of the container. Oil your hand.

Divide the dough into 6 equal pieces, each about the size of a golf ball or slightly smaller.

Form the ball by pulling a side of the ball and tucking it in the middle. Rotate and repeat the pulling and tucking until the ball is smooth It should not take more than half a minute per ball. Finally, push the dough from the bottom through the space between your thumb and your index finger. The ball should be smooth and tight. Tuck the rest in and pinch it together.

Oil the dough ball and place it in the oiled container.

Form the rest of the dough balls and let them sit and bathe in oil for at least 20 minutes. Do not refrigerate. You can leave them out overnight. The resting period is very important; it lets the gluten relax. The relaxed dough is easier to spread out during rolling.

Stretch dough out into circles using palm of hand and fingers. Fry in oil in a medium hot frying pan. After flipping, a little butter can be placed on roti so it can melt. Serve hot, sprinkled with icing sugar or sweetened, condensed milk.

Cream Scones with Currants
Total Time: 45 min
Prep: 30 min
Cook: 15 min
Yield: 8 scones
Level: Easy

Ingredients
1 2/3 cups unbleached all-purpose flour
2 1/4 teaspoons baking powder
2 1/2 tablespoons sugar
6 tablespoons cold butter, cut into 1 cm cubes
2 teaspoons finely grated orange zest
1/4 cup dried currants
1 large egg
4 to 5 tablespoons heavy cream or half-and-half
Directions
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and sugar. Add the butter and work it into the flour mixture with your fingers or a pastry blender, until it resembles a coarse meal. Stir in zest and currants.
In a small bowl, beat the egg and 4 tablespoons of the cream together with a fork. Add to the flour mixture and mix with your hands until the dough just comes together. (If the dough seems dry add the extra tablespoon of cream.) Turn the dough out onto a lightly floured work surface. Pat the dough into a 6-inch round about 1-inch thick. Cut into 8 equal sized wedges. Space the scones evenly on the prepared baking sheet. Bake until golden brown, about 12 to 15 minutes. Serve warm.
Cook's Note: For a richer, darker crust, brush the tops of the scones with heavy cream and sprinkle with sugar before baking.

RICE KRISPIES CHEESE CRISPS RECIPE
These easy cheesy bites are a great appetizer for parties.
INGREDIENTS
½ cup butter, softened
1 cup all-purpose flour
1 cup grated sharp cheddar cheese
2 cups puffed rice cereal (like Rice Krispies)
1/4 teaspoon ground red pepper
INSTRUCTIONS
Preheat oven to 325-degrees F. Line baking sheets with baking parchment.
Combine all ingredients. Form into small balls, approximately 1-inch in diameter.
Place on lined baking sheets about 1-inch apart. Flatten each ball slightly with a fork that has been dipped in water.
Bake at 325-degrees F for 12-14 minutes, or until lightly browned.
Sarah's Rice Pilaf

"Rice and orzo pasta merge with the flavors of onion and garlic to create this versatile side dish."

Ingredients:

2 tablespoons butter
1/2 cup orzo pasta
1/2 cup diced onion / 2 cloves garlic, minced
1/2 cup uncooked white rice
2 cups chicken broth

Directions:

1. Melt the butter in a lidded skillet over medium-low heat.
2. Cook and stir orzo pasta until golden brown.
3. Stir in onion and cook until onion becomes translucent, then add garlic and cook for 1 minute.
4. Mix in the rice and chicken broth. Increase heat to high and bring to a boil.
5. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
6. Remove from heat and let stand for 5 minutes, then fluff with a fork.

Fruit Kabobs and Lemony Dip

Ingredients for dip:

½ cup lemon low-fat yogurt

1/2 cup thawed COOL WHIP Whipped Topping

Choose 4 of the following, wash, peel if necessary, and cut into large chunks.

Apples

Bananas

Grapes

Melon

Strawberries

Kiwifruit

Pineapple

Marshmallows

Make It

MIX yogurt and COOL WHIP. Refrigerate until ready to use.

THREAD fruit onto small straws or skewers.

SERVE as dippers with yogurt mixture.

Taco Salad

1 cup ground beef

1 tbsp taco seasoning

1 tbsp water

½ head of lettuce, torn into small pieces

¼ of an onion, finely chopped

1/2 tomato, diced

¼ lb cheddar cheese, grated

½ cup Catalina dressing

2 cups Doritos

½ cup salsa

1. Fry ground beef until browned. Mix in taco seasoning. Add water. Cook until water is absorbed. Set aside.

2. Mix together chopped onion, tomato, and cheese. Toss with Catalina dressing.

3. Break up chips and mix in.

4. Divide into 4 bowls.

5. Top with ground beef and salsa.

That’s a Fast-a Pizza!

1 1/4 cups flour

1 ¼ tsp yeast

1 ½ tsp baking powder

½ tsp sugar

1/8 tsp salt

3 tbsp oil

2/3 cup warm water

¼ cup tomato sauce

1 clove garlic, minced

1 tsp Italian seasoning

½ tsp onion powder

½ cup mozzarella cheese

1 tbsp parmesan cheese

1. Preheat oven to 425 degrees Fahrenheit. Measure first 5 ingredients into a large bowl and stir. Add oil and warm water. Mix well.

2. Turn out onto a well floured surface. Knead 30-40 times until smooth and elastic. Grease 1 – 12inch pizza pan. Roll out to fit the pan. Bake for 8 minutes.

3. Meanwhile, mix together sauce ingredients and grate cheese.

4. Remove crust from oven and add tomato sauce and cheese. Bake for another 8-10 minutes. Remove pizza and allow to cool for 5 minutes. Slice and serve – that’s a fasta pizza!

The Ultimate Caesar Salad

It's easy to make your own Caesar salad dressing, seen here in this creamy version which includes white wine vinegar, Dijon mustard, Worcestershire, garlic, fresh Parmesan and croutons. You can omit the anchovy paste if you like, but we recommend it for a more robust flavour.

Ingredients:

1/2 head romaine lettuce, washed and dried

1 cup croutons

2 tbsp grated Parmesan cheese

Dressing:

2 tbsp vegetable oil

1 tbsp grated Parmesan cheese

1 ½ tsp white wine vinegar or lemon juice

1 tsp Dijon mustard

1 tsp anchovy paste

1 clove garlic, minced

¼ tsp each salt and pepper

¼ tsp Worcestershire sauce

5 tsp light mayonnaise

1. Dressing: In bowl, whisk together oil, cheese, vinegar, mustard, anchovy paste, garlic, salt, pepper and Worcestershire sauce. Whisk in mayonnaise until smooth. (Make-ahead: Cover and refrigerate for up to 1 day.)

2. Tear lettuce into bite-size pieces); place in large bowl. Add dressing, croutons and cheese; toss to combine.

Broccoli Cauliflower Supreme

1/4 cup (1/4 package) Brick Cream Cheese, cubed

2 tbsp ranch dressing

1/2 tsp Dijon mustard

3 cups broccoli florets