Lab 14 (10/31)- Mint Ice Cream

Easy Mint Ice Cream

Ingredients:
½ can sweetened condensed milk
1 T. water
1/8 to ¼ tsp. peppermint extract
1 to 2 drops green or red food coloring
1 cup whipping cream (whipped)
½ cup mini chocolate chips

Group 1: Whip the cream with your electric mixer until firm and will be whipped (be careful NOT to whip it too much or it will turn into butter!!)
Group 2: Combine milk, water, extract, and food color. When group 1 has completed whipping the cream, carefully fold it into the mixture along with the chocolate chips. Pour into a small foil-lined pan, cover and label with your period and kitchen # and freeze. We will consume it next class period.

Lab 13 (10/27)- Homemade Egg Noodles

Homemade egg noodles

Ingredients:
1 ½ Cup of flour 1 Tbsp. of oil
1/2 tsp. of salt 1 Tbsp. of water, if needed
2 eggs

Combine flour and salt, sift. Beat eggs in a medium bowl. Add oil to the eggs. Add a small amount of flour to the egg mixture and mix with a fork. Continue mixing and adding flour until it is too stiff to stir with a fork.
Knead the rest of the flour into the dough. If too dry add a small amount of water. If too sticky, add more flour. Continue kneading for 8 to 10 minutes until the dough is smooth and elastic. Let dough rest for 15 minutes at room temperature to allow gluten to relax.
If available, put dough through a pasta maker. If not, roll out with a rolling pin on the bread board to about 1/16’’ thickness. Cut the noodles into ½ inch wide.
Cook immediately or store for use later. Cook about 5 to 8 minutes in boiling water or chicken broth.

Lab 12 (10/21)- Caramel Dip

Caramel Apple Dip

Ingredients:
8 individually wrapped caramels, unwrapped
½ Package of cream cheese
2 T. of water
¼ C of sugar

1. In a microwave safe bowl, melt caramels and water for 30 seconds. Stir, and then continue melting at 15 second intervals, stirring in-between until melted.
2. In a medium bowl, cream the cheese and the sugar together.
3. Fold the 2 mixtures together and serve with apple slices.

Makes 4-5 Servings.

Lab 11 (10/10)- Whole Wheat Chocolate Chippers

Whole Wheat Chocolate Chippers

Ingredients:
1/2 Cup of butter or shortening
1-1/2 eggs
1-1/2 tsp. vanilla
1 ¼ Cups of wheat flour
1/2 Cup of oats
3/4 tsp. baking soda
1 Cup of brown sugar
1/2 Cup of semi-sweet chocolate chips
1/2 Cup of Pecans (optional)

Grease a cookie sheet. Preheat the oven to 350 F.
In a mixing bowl, cream the shortening or butter and the sugar. Add the eggs, and beat well. Add the measured dry ingredients gradually to the mixture. Add chips and nuts. Bake for about 10 to 12 minutes. Let sit for about 2 minutes before removing.

Lab 10 (10/8)- Whole Wheat Pancakes

Whole Wheat Pancakes

1 egg
1 cup of buttermilk
1 cup of whole wheat flower
½ Tsp. of baking soda
¼ tsp. of salt
3 T. of oil

Lightly butter pan and cook until bottom is brown.

Lab 9 (10/6)- Fiber Cookies

Fiber One Peanut Butter Cookies

1 1/2 cups Fiber One® original bran cereal
1/2 cup butter or margarine, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
2 eggs
1 1/4 cups Gold Medal® all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon granulated sugar

1. Heat oven to 375°F. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).

2. In large bowl, beat butter, 1/2 cup granulated sugar and the brown sugar and with electric mixer on medium speed until creamy. On low speed, beat in peanut butter and eggs until smooth. Beat in flour, baking soda, baking powder and salt until well blended.

3. Stir in cereal until well blended.

4. Shape dough into 1 1/4-inch balls. On ungreased cookie sheet, place balls about 3 inches apart. Flatten in crisscross pattern with fork dipped in 1 tablespoon granulated sugar.

5. Bake 10 to 11 minutes or until set and very light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack.