Creamy Chocolate Frosting

Ingredients

• 2 3/4 cups confectioners' sugar
• 6 tablespoons unsweetened cocoa powder
• 6 tablespoons butter
• 5 tablespoons evaporated milk
• 1 teaspoon vanilla extract

Directions

1. In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
2. In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.

Soft Oatmeal Cookies

Ingredients

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 3 cups quick cooking oats

Directions

1. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
3. 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.

BEST Chocolate Chip Cookies EVER

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 tablespoon vanilla extract
• 1 egg
• 1 egg yolk
• 2 cups semisweet chocolate chips

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

BEST Snickerdoodles EVER

BEST COOKIES EVER. Everytime I make these cookies I always get compliments. I cook them at 325 for 8 minutes, and I let them cool completely on the cookie sheet. they will be firm on the outsides but nice and soft on the insides!!!

Ingredients

• 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( I use more cinnamon in my cookies)

Directions

1. Preheat oven to 325 degrees F.
2. Cream together butter, shortening, 1 1/2 cups 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 minutes, let cool on the baking sheet.

Chocolate Pudding Cake

Cake                                                                           Pudding

1 1/2 C. flour                                                             3/4 C. granulated sugar

1 C. plus 2 Tbsp. granulated sugar                      3/4 C. light brown sugar

1 Tbsp. baking powder                                            3 Tbsp. cocoa

3/4 tsp. salt                                                               

1/4 C. cocoa                                                              1 1/2 C. boiling water

3/4 C. milk

1 1/2 tsp. vanilla                                                       ice cream

1/4 C. plus margarine, melted                                          

3/4 C. chopped pecans

1.         Cake: Sift together flour, sugar, baking powder, salt and cocoa.

2.         Add milk, vanilla, melted margarine and chopped pecans.  Stir to mix.

3.         Pour into a well greased 9 x 13” rectangular baking pan.

4.         Pudding: Combine pudding ingredients.  Pour over the top of the cake.

5.         Bake at 350° for approximately 45 minutes. Cake top should be “browned”, but don’t let the edges burn. (Lift edges to be sure the pudding  underneath is thick and rich.)

6.         Let stand 10 minutes.

7.         Cut squares, then spoon into bowls. 

8.         Serve hot with ice cream. 

Macadamia Nut Encrusted Halibut or Tilapia

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 seed)

2 eggs, lightly beaten with 2 Tbsp. water

1/4 tsp. cayenne pepper

1/2 teaspoon lemon pepper

1 teaspoon garlic herb seasoning

1 teaspoon Mrs. Dash

1/4 teaspoon salt

4 Tbsp. melted butter

flour for breading

1.         Preheat oven to 375°.  Grease a cookie sheet, or line it with parchment.

2.         Dredge halibut or tilapia fillets in flour, shaking off the excess.

3.         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 and just a little powder, for a crunchy texture.  Grinding or chopping too much will release the nut oil.

Carmelized Peacan Salad

Salad

1 small head or 1/2 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

1/2 cup craisins

1/2 cup pecans, chopped

1/4 cup sugar

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

1/4 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.

Spinach Bacon Platter Salad

Poppy Seed Dressing 

 1/4 C. sugar                                     3/4 C. Canola oil

1/2 tsp. dry mustard                         1/4 cup + 2 Tbsp. vinegar

3/4 tsp. salt                                        1 ½ tsp. poppy seeds

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

1.         Combine all ingredients except oil and poppy seeds.  Mix until sugar is dissolved.

2.         Slowly whisk in oil and beat well.

3.         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.

Pumpkin Scones with Cinnamon Cream Cheese Butter

1 1/2 tsp. instant dry yeast                          1/8 tsp. cloves

1/4 c. sugar                                                   1/2 tsp. salt

1/2 C. milk, warmed to 110°                       5 T. melted butter

3 - 4 C. flour                                                  1 large egg, slightly beaten

1/8 tsp. nutmeg                                            1 C. pumpkin puree

1/2 tsp. cinnamon   

Place an 8 x 8 baking pan of hot water in your kitchen’s top oven on the floor of the oven and pre-heat oven to 200°. 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.         Add yeast mixture to the dry ingredients in the large bowl. Mix slightly.

6.         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°, convection setting.  This will be used for baking your bowknots.

11.       Meanwhile, roll half the dough into a 12 x 7- inch rectangle.  Cut this rectangle into twelve 7-inch-long strips. 

12.       Tie the strips loosely in a knot.  Arrange knots 2 inches apart on a greased baking sheet. 

13.       Cut remaining rectangle into 1” X 2” rectangles. 

14.       Cover and let rise in proofing oven for 30 minutes or until doubled in bulk.

15.       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.

16,       Fry scone dough in 350° oil until they are medium golden brown.  Drain on paper towels.

17.       Serve with cinnamon cream cheese butter piped from a small hole (pea-sized) in the corner of a freezer zip-lock bag onto the bowknots.

Cinnamon Cream Cheese Butter

4 oz. cream cheese, softened                               1/2 tsp. vanilla

1/4 C. butter, softened                                             1/4 tsp. cinnamon

1/2 C. powdered sugar

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.

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

Wash mushrooms thoroughly. 

2.         Remove stems from the mushrooms; chop stems.

3.         Cook stems and onion in 1 Tbs. butter until tender, about 5 minutes.  Remove from heat. 

4.         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

Blender - Strawberry Smoothies

1.         Put milk and yogurt in a blender.  Mix.

2.         With the blender going, drop in frozen fruit 2 or 3 at a time. 

3.         When fruit is blended, add ice cubes until it reaches the desired consistency.

4.         Add sugar.  Taste the smoothie and see if it needs more sugar.  Add more as needed.  Serve immediately.

Cherry Jam Tarts

2 ½ C. flour                           1/4 tsp. salt                            1 egg

1/2 C. sugar                          2 Tbsp. milk                           1/4 tsp. baking soda

2/3 C. butter, softened         1 tsp. almond extract           3/4 C. cherry preserves

Preheat oven to 350°

2.         In a large mixing bowl, combine all ingredients except cherry preserves.

3.         Beat at low speed, scraping the bowl often, until well mixed (3 to 4 minutes).

4.         On a well floured surface, roll half of the dough to 1/8” thick.  Cut out 24 rounds with a 2 ½” cookie cutter. 

5.         Place the cookies on two un-greased cookie sheets.

6.         Place a level teaspoon of cherry preserves in the center of each.

7.         Roll out the second half of the dough.  Cut out 24 rounds, then cut an X, or cut a            shape from the center of each cookie with a tiny cookie cutter. 

8.         Place these cookie rounds on top of the first cookies, centering the cut out over the preserves.

9.         Seal the two cookies together by pressing around the edges with a fork. Sprinkle with sugar.

10.       Bake for 11 to 13 minutes, or until edges are very lightly browned.  Remove immediately.  Cool.

White Chocolate Dipped Gingersnaps

3/4 cup oil                                                                  2 tsp. baking soda

1 cup brown sugar                                                   1/4 tsp. salt                                       
1 egg                                                                          2 tsp. cinnamon
1/4 cup molasses                                                     1 tsp. ground cloves
2 ¼ cups flour                                                           2 tsp. ginger

Cream oil and sugar; beat in egg, then add molasses.

2.         Add dry ingredients to oil mixture and mix well.

3.         Use the small spring-loaded cookie scoop to form cookies.   Place on slightly greased cookie sheet 2" apart and bake at 350 degrees for 8 to 10 minutes.   You will use three cookie sheets, so you will need to borrow and return one from a kitchen that is preparing muffins for lab.

4.         Cool slightly before removing from cookie sheet.

5.         While the cookies are baking, sliver the white chocolate by using your largest chef’s knife and cutting board.  Carefully melt the white chocolate in the microwave at 30 second bursts, stirring between each 30 second melting time.  The chocolate should remain at 98.5˚ to the touch, never warm.

6.         Frost one half of the cookie’s surface with the white chocolate.