Important Dates:
November 3rd - November 26th
are the dates we will be meeting
11/21: Drop Biscuit Lab
11/24: Smoothie Lab
Homework and Assignments:
EQUIVALENTS AND ABBREVIATIONS
1 c. = 8 fluid oz. = 236 mL
16 T. or tbs. = 1 c.
2 c. = 1 pt. = 16 fluid ounces = 473 mL
2 pt. = 1 qt. = 32 fluid ounces = 946 mL or about a liter
4 qt = 1 gal. = 128 fluid oz.
3 t. or tsp. = 1 T. = 15 mL = 1/2 oz.
1 stick butter = 8 T. = 1/2 c. = 4 oz. = 1/4 lb
RECIPIES
Kettle Corn
1/2 c. unpopped popcorn
3 tbs. sugar
1/4 c. vegetable oil
salt, to taste
Heat oil in pan until hot. Add popcorn and sprinkle the sugar over it. Add salt. Cover and shake it continuously (do the popcorn dance!) until popped.
Baked Corn Tortillas
Corn tortillas 2 per person
Vegetable spray
Kosher salt, "to taste"
1. Preheat oven to 400 degrees F.
2. Place a piece of plastic wrap on the counter and lay 3 tortillas on it. Evenly spray both sides with the vegetable spray. Sprinkle one side lightly and evenly with salt.
3. Repeat with remaining tortillas.
4. Stack 3-4 tortillas and cut into quarters using kitchen shears.
5. Place tortillas in a single layer on cookies sheets.
6. Bake 10-12 minutes or until slightly browned and crisp.
7. Serve with salsa.
NO DOUBLE DIPPING!
Cinnamon Apple Muffins
1 1/2 c. Flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1 egg
1/2 c. sugar
1/2 c. milk
1/4 c. vegetable oil
1 c. apple, peeled and diced
Directions:
1. Preheat oven to 400.
2. Line 10 muffin cups with paper liners or grease.
3. Sift flour, baking powder, salt and cinnamon in to a large bowl.
4. In a medium bowl beat egg, sugar, oil and milk, add apples.
5. Make a well in the center of the dry ingredients. Add egg mixture.
6. Stir just enough to moisten dry ingredients.
7. Fill each cup 2/3 full.
8. Bake 15 to 20 minutes or until a toothpick inserted in the center comes out clean.
9. Remove from pan and let cool on a rack.
Yield: 10 muffins
Cinnamon Rolls
flour 2 c.
salt 1/2 t.
baking powder 1 T.
margarine 3 T.
milk 2/3 c.
margarine 2 T.
sugar 1/4 c.
ground cinnamon 1 t.
Directions:
1. Preheat oven to 425 degrees.
2. Grease 12 muffin cups.
3. Sift flour, salt and baking powder into large bowl.
4. Cut in shortening with pastry blender until it looks like course crumbs.
5. Add milk all at once.
6. Mix just until dough follows fork around the bowl.
7. Turn out on a lightly floured surface. Knead gently for 30 seconds.
8. Roll into a 12 x 7-inch rectangle.
9. Spread thinly with softened margarine.
10. In a small bowl combine sugar and cinnamon. Sprinkle dough with cinnamon mixture.
11. Roll up tightly starting with long side. Seal by pinching the dough with your fingers.
12. Cut into 1-inch slices. Place 1 slice in each muffin cup.
13. Bake about 12 minutes or until lightly browned. Remove from pan and frost.
Yield: 12 cinnamon rolls
Powdered Sugar Glaze: In a mixing bowl stir together 1 c. powdered sugar, 1/4 t. vanilla, and 1 to 1 1/2 T. milk.
DROP BISCUITS
Flour 1 cup
Baking powder 1 1/2 tsp.
Salt 1/2 tsp.
Butter, cold 2 Tbs.
Milk 1/2 c.
DIRECTIONS:
1. Preheat oven to 450.
2. Measure flour, baking powder, and salt into a large bowl. Stir to combine.
3. Cut-in butter with a pastry blender or two butter knives until the mixture has a grainy texture.
4. Stir in milk until a dough forms.
5. Drop biscuits by rounder tablespoons onto a lightly greased cookies sheet.
6. Bake until lightly browned, about 10-12 minutes.
YIELD: 8 - 1 3/4" biscuits
Variations: Serve as a dessert with fruit and whipped cream
Serve as breakfast with maple syrup, peanutbutter or jam
Serve with dinner in place of rolls
We may live without poetry,
music and art;
We may live without conscience,
and live without heart;
We may live without friends;
We may live without books;
But civilized man cannot live
without cooks.