Cheesy Garlic Buttermilk Biscuits

2 cups all-purpose flour

1 tbl baking powder

¾ tsp salt

½ tsp baking soda

5 tbl chilled vegetable shortening

½ cup grated cheddar cheese

1 cup buttermilk

¼ cup butter

¼ tsp salt

¼ tsp dried parsley                     

 

1. Preheat oven to 425 F.
2. In a large bowl sift together the flour, baking powder, salt, and baking soda.
3. Add the vegetable shortening. Use a pastry blender to cut shortening into flour mixture until pea-sized crumbs form.
4. Mix in the grated cheddar cheese. Combine with a spoon. DO NOT CONTINUE TO USE THE PASTRY BLENDER
5. Add the buttermilk, tossing with a fork until a soft dough forms.
6. Turn dough onto lightly floured cutting board and form into a ball.
7. Knead the dough lightly for a few times until the dough smoothes out.
8. Using a rolling pin, roll the dough out into ¾” thick circle.
9. Using a biscuit cutter, cut out biscuits
10. Place biscuits 2 inches apart on an ungreased baking sheet that is lined with parchment paper.
11. Gather dough trimmings, and roll out another ¾” circle to cut more biscuits. Repeat this process only one time.
12. Bake until golden brown, about 12-15 minutes. Place on cooling rack to cool slightly
13. Melt the butter, add the garlic salt and dried parsley to the butter
14. Brush or spoon butter mixture over top the warm biscuits.

Buttermilk biscuits

 

3 cups all-purpose flour – plus extra for dusting

2 ½ Tbsp sugar

1 ½ Tbsp baking powder

1 tsp salt

8 Tbsp (1 stick) cold unsalted butter, diced

2/3 cup buttermilk

½ cup whole or low-fat milk plus extra for brushing

 

Directions:

1.       Preheat the oven to 425°F.

2.      Blend or sift together the flour, sugar, baking powder, and salt.  Cut the butter into the flour until it forms pea-sized pieces.  Add the buttermilk and the milk.  Mix just to combine the ingredients.

3.      Roll the dough out to a 1-inch thickness on a lightly floured work surface, fold in half, turn, and repeat 3 or 4 times for a final thickness of 1 inch.  Cut the dough into rounds using a 3-inch cutter, rerolling and cutting the scraps until you have 12 rounds.

4.      Place the biscuits on an ungreased baking sheet.  Brush the tops with a little milk to make the tops shiny, if desired.  Bake until golden brown, 10-15 minutes.  Let cool on wire rack.

Cheesecake

 

12 vanilla wafers

2 (8 ounce) packages cream cheese, softened

1/2 cup white sugar

1 teaspoon vanilla extract

2 eggs

3/4 cup cherry pie filling

 

 

Directions

1.      Preheat oven to 350°F. Place 1 wafer in bottom of each of 12 paper-lined medium muffin pan cups; set aside.

2.      Beat cream cheese and sugar in small bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, mixing just until blended after each addition. Spoon evenly into prepared muffin cups, filling each cup 2/3 full.

3.      Bake 30 minutes. Turn off oven; open oven door slightly. Let stand in oven 30 minutes. Remove from oven; cool completely. Top with pie filling. Refrigerate at least 1 hour before serving. Store leftover cheesecakes in refrigerator.

Apple Pie

Crust

1 ¼ Cups Flour

¼ Teaspoon Salt

1/3 Cup                 Shortening

4 to 5 Tablespoons cold water

1. In a medium bowl stir together flour and salt. Sift into another bowl
2. Using a pastry blender, cut shortening with the flour, cut until pieces are pea size.
3. Sprinkle 1 tablespoon of water over portion of flour mixture. Mix, and repeat until entire all water is evenly incorporated into mixture.
4. Form dough into small ball
5. Lightly flour counter. With your hands slightly flatten dough.
6. Using a lightly floured pin, roll out dough from center until it is about 12” wide and 1/8” thick
7. To transfer pastry to pan, wrap pastry around pin, unroll pastry onto 9” pan. Ease the pastry into pan, carefully pressing into corners
8. Flute the top of the crust. Line top of pastry with foil. Place empty pan on top to prevent shrinking of crust.
9. Bake at 450 degrees for 8 minutes
10. Remove to cooling rack

 

Filling

3 large Granny Smith apples - peeled, cored and sliced

1/2 cup white sugar

2 tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

2 tablespoons lemon juice

1/2 cup white sugar

1/2 cup all-purpose flour

4 ounces butter

1 recipe pastry for a 9 inch single crust pie UNBAKED

1. Preheat oven to 425 degrees F (220 degrees C).
2. Combine 1/2 cup sugar, 2 tablespoons flour, and cinnamon. Pour over apples in crust. Sprinkle lemon juice on top.
3. Cut 1/2 cup sugar, 1/2 cup flour, and 4 ounces butter or margarine together, and top pie with the mixture.
4. Take two 15 inch pieces of parchment paper and enclose pie; fold edges up 3 times. Place on a baking sheet.
5. Bake in preheated oven for about 30-45 minutes.
6. Remove from oven, split parchment open and cool pie on wire rack.
7. DO NOT open parchment covering while baking

Fruit Pizza

Pizza Crust

1 ½ c flour

½ c sugar

¾ tsp baking powder

¼ tsp salt

½ c margarine

1 egg

1 tbsp milk

½ tsp vanilla

 

1. Preheat oven to 400 degrees. 
2. Mix flour sugar, baking powder and salt in a large mixing bowl. 
3. Cut in margarine until particles are fine.
4. Add egg, milk, and vanilla and blend thoroughly.
5. Press into pizza pan with hand until completely covers the pan.
6. Bake until lightly golden brown, about 10 min.

 

Pizza Filling

1 c cool whip

4 oz cream cheese

¼ c powdered sugar

Assorted fresh fruits

 

1. Mix these ingredients in a bowl using a mixing spoon.
2. Spread on top of the cookie crust.
3. Clean fruit and arrange fruit slices attractively over the filling.

Bubble Pizza

Bubble Bread Pizza

Ingredients:

1 package refrigerated biscuits

1/2 cup pizza sauce

1 cup shredded mozzarella cheese

Directions:

1.     Preheat oven to 400°.

2.     Grease a 8X8 Pan.

3.     Cut each biscuit into 4 pieces.

4.     Place 1/2 cup of sauce into medium bowl.

5.     Add biscuit pieces. Toss to coat them.

6.     Arrange dough pieces in pan

7.     Sprinkle with 1 cup of mozzarella cheese.

8.     Bake for 15 minutes at 400°.

Ramen Stir Fry

2 pkg. Ramen Noodles (+ seasoning packet)

      1 chicken breast

      2 c. water (You may need more or less depending on how much is already in the vegetables)

      1 1/2 c. mixed frozen vegetables

 

1.  Crunch up the Ramen Noodles inside original packages.  DO NOT OPEN THE PACKAGES TO DO THIS!  Set aside until ready to use. 

2.  Chop the chicken breast into bite sized pieces.  In a frying pan, cook the chicken.  Keep warm and set aside.

3.  Place frozen vegetables into the fry pan that was used to cook the chicken.  Cook until vegetables are tender and cooked through. Now add the cooked chicken.

4.  Remove seasoning packet from Ramen Noodles and mix into 1/2 c. of water.  Add water to fry pan.

5.  Add Ramen Noodles to frying pan.  Stir with wooden spoon.  Cook until noodles are tender.  Add more water if needed to prevent the noodles from sticking to the pan.

6.  Serve warm and enjoy!       

Chicken Brochettes

3/4 cupsoy sauce

1/4 cupsugar

1 tablespoonvegetable oil

1/4 teaspoongarlic powder

1/2 teaspoonground ginger

2skinless, boneless chicken breast halves - cut into 1 inch pieces

6green onions, cut into 1-inch pieces

8 ouncesfresh mushrooms, stems removed

 

In a mixing bowl, combine first five ingredients. Stir in chicken and onion; allow to marinate for 30 minutes. Soak wooden skewers in water. On each skewer, thread a piece of chicken, onion, mushroom and another chicken piece. Place on a broiler rack. Broil 5 in. from the heat, turning and basting with marinade after 3 minutes. Continue broiling for another 3 minutes or until chicken is done. Serve immediately.

Cinnamon Rolls

Ingredients:

4 to 41/2 cups all-purpose flour

1 package yeast

2/3 cup milk

2/3 cup water

½ cup sugar

½ cup cooking oil

½ teaspoon salt

2 egg yolks

¼ cup butter or margarine, soften

1/3 cup sugar

4 teaspoons ground cinnamon

 

Icing:  

1½ cup             powdered sugar

1 Tbl    corn syrup

½ to 1 tsp milk

¼ tsp    vanilla

 

Directions:

Day 1

1. In large mixing bowl, combine 2 cups flours and yeast. 
2. In small saucepan, combine milk, water, ½ cup sugar, oil, and salt.  Heat, stir over medium heat until just warm (120°F to 130°F)
3. Add liquid mixture and egg yolks to dry mixture. 
4. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl often.  Beat on high speed for 3 minutes.  Using a rubber scraper. Stir in as much of the remaining flour as you can.
5. Turn dough out onto a floured surface.  Knead in enough of the remaining flour to make moderately soft dough that’s smooth and elastic (3-5 minutes) cover and let rest 10 minutes.
6. Roll out dough to form a 14x12-inch rectangle.  Spread with soften butter or margarine.  Sprinkle with a mixture of 1/3 cup sugar and cinnamon.
7. Roll up, jelly-roll style, starting from long side.  Sealing the seams.  Slice into 12 pieces. 
8. Place in greased 13x9x2-inch baking pan.  Cover, let rise in warm place until nearly doubles. (*20 minutes only if you have enough time, if not rise over night)

 

Day 2

9. Bake in a 375°F oven for 20 minutes or until golden. 
10. While rolls are baking, prepare icing by combining all ingredients and mixing well with a spoon or wire whisk.
11. When rolls are baked remove and cool slightly, remove from pan and frost warm rolls with icing.
12. Serve rolls warm or cool on a wire rack.  Makes: 12 rolls

Pizza

Pizza Dough

2 ¼ tsp active dry yeast

1 cup warm water (110 degrees F/45 degrees C)

2 cups bread flour

2 tablespoons olive oil

1 teaspoon salt

2 teaspoons white sugar

Directions

1.       In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

2.      In a large bowl, combine 2 cups flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Add 1 tsp oil into Ziploc bag and remove all the air.  Place in fridge with class period and kitchen number.

NEXT DAY

Preheat oven to 350 degrees F (175 degrees C).  Spray pizza pan and sprinkle with cornmeal to soak up the grease.

3.      Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape.  Cover with your favorite sauce and toppings and bake in preheated oven until golden brown, about 20 minutes.

 

Pizza Sauce

 

1 (6 ounce) can tomato paste

1 1/2 cups water

1/3 cup extra virgin olive oil

2 cloves garlic, minced

salt to taste

ground black pepper to taste

1/2 tablespoon dried oregano

1/2 tablespoon dried basil

1/2 teaspoon dried rosemary, crushed

 

Mix together the tomato paste, water, and olive oil. Mix well. Add garlic, salt and pepper to taste, oregano, basil, and rosemary. Mix well and let stand several hours to let flavors blend. No cooking necessary, just spread on dough.

Snickerdoodles

1/2 cup butter, softened

1/2 cup shortening

1 1/2 cups white sugar

2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt

2 tablespoons white sugar

2 teaspoons ground cinnamon

1.Preheat oven to 400 degrees F (200 degrees C).

2.Cream together butter, shortening, sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.

3.Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.

4.Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

Potato Soup

Potato Soup

 

6 ounces bacon, chopped

3/4 stalk celery, diced

3/8onion, chopped

1 cloves garlic, minced

3potatoes, peeled and cubed

1-1/2 cups chicken stock, or enough to cover potatoes

1 tablespoon and 1/4 teaspoon butter

1 tablespoon and 1-1/2 teaspoons all-purpose flour

1/4 cup and 2 tablespoons heavy cream

1 teaspoon chopped fresh cilantro

salt and pepper to taste

 

 

1.In a stockpot, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 3 tablespoons of the bacon grease.

 

2.In the bacon grease remaining in the pan, saute the celery and onion until onion begins to turn clear. Add the garlic, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return the bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.

 

3.In a separate pan, melt the butter over medium heat. Whisk in the flour. Cook stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Adjust seasonings to taste.

Mozzerla Sticks

Marinara Sauce                                            

2 Tbl.   Olive Oil                                

1/4       Onion, diced                          

1          Clove Garlic, Minced             

1 tsp.   Red pepper                             

4 leaves           fresh basil, finely chopped

1/2 tsp.            Oregano                                             

1/4 tsp.            Thyme                        

1/2 tsp.            Salt                                         

1/4 tsp.            black pepper                           

1 1/2 c.            Tomato Sauce                        

 

1. In a skillet heat vegetable oil on medium-low.
2. Add Onions, Garlic. Simmer over medium-low heat until the onions are translucent. About 1-2 minutes
3. Add Oregano, Thyme, Salt, Pepper and Tomato Sauce.
4. Simmer for 10-20 minutes on low, stirring occasionally, until flavors are blended.
5. While sauce is simmering prepare mozzarella sticks according to recipes from below.
6. Stir constantly for 30 seconds and then every 45-60 seconds.
7. Portion mozzarella sticks onto plates for group.
8. Stir in 1 tablespoon finely chopped basil to tomato sauce.
9. Ladle sauce and enjoy.

 

 

Fried Mozzarella Sticks

8 string cheese sticks, room temperature

½ cup all-purpose flour

1 egg

Salt and pepper

½ cup Italian seasoned bread crumbs

Oil, for deep frying

*Marina Sauce from above

 

1. Cut cheese sticks into halves. 
2. Place flour on a plate and season it with salt and pepper. 
3. Put the egg in a small bowl. 
4. Place bread crumbs on another plate.
5. Add cheese pieces to flour and toss to coat.  Dip in egg, and then roll in bread crumbs. 
6. Arrange breaded cheese in a single layer on a tray or baking sheet. 
7. Let stand for 15 minutes. 
8. Pour oil into large skillet to depth of 1 inch, and heat over medium-high heat. 
9. When oil is hot, carefully drop cheese pieces in, a few at a time, and fry until golden, about 30 seconds. 
10. Remove from oil with a slotted spoon and drain on a paper towels. 
11. Serve with your favorite chunky marinara sauce for dipping.

Brownies

1/2 cup butter

1 cup white sugar

2 eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

Directions

1.      Preheat oven to 350 degrees F (175 degrees C).

2.      Grease and flour an 8 inch square pan.

3.      In a large saucepan, melt 1/2 cup butter.

4.      Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla.

5.      Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder.

6.      Spread batter into prepared pan.

7.      Bake in preheated oven for 25 to 30 minutes. Do not overcook.

8.      Yield: 16 2-inch brownies.

Cinnamon Doughnut Muffins

 

Yield: 12 muffins       

1 ¾ cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon salt

½ teaspoon ground nutmeg

¼ teaspoon ground cinnamon

¾ cup sugar

1/3 cup vegetable oil

1 egg, lightly beaten

¾ cup milk

Jam

 

TOPPING

¼ cup butter, Melted

1/3 cup sugar

1 teaspoon ground cinnamon

 

1. Preheat oven to 350 F
2. Grease twelve muffin cups or line with paper bake cups; set aside
3. In a medium bowl combine flour, baking powder, salt, nutmeg, and cinnamon; set aside.
4. In another bowl combine the sugar, oil, egg, and milk.  Whisk well until all ingredients are combined.
5. Make a well in the dry ingredients; add egg mixture all at once to flour mixture. 
6. Stir just until moistened (batter should be lumpy)
7. Spoon batter into prepared muffin cups, filling each cup 1/3 full, place 1 teaspoon of jam on top.
8. Cover jam with enough batter to fill cups two-thirds full. 
9. Bake in a 350 F oven for 20 to 25 minutes or until golden and a wooden toothpick inserted in centers come out clean.
10. Melt butter in a small bowl; combine sugar and cinnamon in another bowl.  Immediately after removing muffins from the oven; dip tops in butter, then in cinnamon sugar.
11. Serve warm.