Assignment #6

Try making cookies for your family- (with your parent's permission)~ We would love for everyone to enter a cooking item this year at the Fair- cookies are a great way to begin.

They need to be uniform in shape, tasty, and with good color. This Assignment would be a great way to practice your favorite cookie recipe OR make Snickerdoodles, you were shown how on July 20th!

Cookies

Chocolate No-Bakes

1/3 cup unsweetened cocoa powder

¼ cup nonfat dry milk

¾ cup sugar

¼ cup light corn syrup

½ cup skim milk

½ cup peanut butter

1 tablespoon vanilla

3 ½ cups oats (quick-cooking or old-fashioned)

Mix cocoa powder, dry milk, sugar, corn syrup, skim milk, and peanut butter in a saucepan. Bring to a boil and continue to boil for 1 to 2 minutes. Remove from heat. Stir in vanilla. Measure oats into a medium bowl. Pour hot mixture over oats and mix well.

Drop by spoonfuls onto waxed paper and allow them to cool. Makes 36 cookies.

Transfer to an airtight container and refrigerate.

Snickerdoodles

Equipment

Measuring cups and spoons
Large mixing bowl
Wooden spoon
Small mixing bowl
Spoon
Cookie sheets
Ruler
Hot pads
Pancake turner
Cooling rack

Ingredients

¾ cup sugar
½ cup butter or margarine
1 egg
½ teaspoon vanilla
1 ½ cups all-purpose flour
¼ teaspoon salt
¼ teaspoon baking soda
¼ teaspoon cream of tartar
2 tablespoons sugar
2 teaspoons ground cinnamon
Shortening

In large mixing bowl cream the ¾ cup sugar and the butter with a wooden spoon. Beat in the egg and vanilla.
In small bowl stir together flour, salt, baking soda, and cream of tartar. Stir into butter mixture with wooden spoon till well mixed.
In the same small bowl combine the 2 tablespoons sugar and the cinnamon.
Turn oven to 375. Grease 1 or 2 cookie sheets with some shortening.
Shape dough into 1-inch balls, roll each in the sugar-cinnamon mixture. Put balls 2 inches apart on greased cookie sheet. Put pan in the oven. Bake 8 to 10 minutes. Remove from oven with hot pads. Use pancake turner to put cookies on rack. Turn off oven.
Makes about 36 cookies.

Week 5 (already)

Cheesy Garlic Bread

Equipment
Measuring spoons
Small saucepan
Pastry brush
Table knife
Heavy foil
Ruler
Ingredients:
¼ cup margarine or butter
1 10-inch loaf sliced French bread
5 1-ounce slices American or process Swiss cheese


Turn the oven to 400. Put butter in the saucepan. Put pan on burner. Turn burner to low. Heat till the butter is melted. Remove from burner. With the pastry brush, brush each side of the bread slices with butter. Sprinkle lightly with garlic powder. Cut cheese slices in half diagonally. Tear off a 20-inch-long piece of foil. Put the loaf back together on the foil. Place cheese slices between the bread slices. Wrap the foil around the loaf.
Put the loaf in oven. Bake for 20 minutes. Serves 10.

Saucepan Spaghetti

Equipment

Measuring cups and spoons

3-quart saucepan with lid

Wooden spoon

Colander

Medium mixing bowl

Large spoon

Can opener

Ingredients

1 pound ground beef

2 ½ cups water

1 15-ounce can tomato sauce

1 tablespoon dried minced onion

1 tablespoon dried oregano crushed

½ teaspoon dried basil, crushed

¼ teaspoon salt

¼ teaspoon garlic powder

¼ teaspoon pepper

6 ounces spaghetti

Grated Parmesan cheese (if you like)

Use your hands to break up the meat as you put it into the saucepan. Put the pan on the burner. Turn the burner to medium-high. Cook the meat, stirring with the wooden spoon, till no pink color is left. Turn off the burner.

Place the colander over the mixing bowl. Spoon the ground meat into the colander with the large spoon. Let the fat drain into the bowl. Spoon the ground meat back into the saucepan. Put the fat in a container and throw away.

Stir water, tomato sauce, onion, oregano, basil, salt, garlic powder, and pepper into the pan with the meat. Put the pan on the burner. Turn the burner to high.

Cook till the mixture is bubbly. Break the spaghetti in half. Add the spaghetti to the saucepan. Turn the burner to low. Put the lid on the pan. Simmer about 30 minutes or till the spaghetti is tender when you bite it. Stir the spaghetti often with the wooden spoon.

When the spaghetti is done, turn off the burner. Remove the pan from the burner. Serve the spaghetti with Parmesan cheese, if you like. Serves 4.

Assignment #4

Make a Grilled Cheese Sandwich with your family OR make up this Veggie dip and serve it with the veggies you have prepared.

Dip-it Sauce with Vegetables

Ingredients

1 cup cream-style cottage cheese

½ of an 8-ounce container soft-style cream cheese with onion and chives

1 teaspoon dried dill weed

Celery, carrots, cauliflower, and broccoli

Equipment

Measuring cups and spoons

Strainer

Medium mixing bowl

Wooden spoon

Clear plastic wrap

Cutting board

Sharp knife

Large mixing bowl

Small serving bowl

Serving platter

Place the strainer over the medium mixing bowl. Put the cottage cheese in the strainer. Let the liquid run into the bowl. Lift the strainer from the bowl. Throw away the liquid.

Put the drained cottage cheese in the mixing bowl. Add the cream cheese and dill weed. Stir with the wooden spoon till well mixed. Cover with plastic wrap. Put in the refrigerator till serving time.

Wash the celery, carrots, cauliflower, and broccoli. On the cutting board, cut celery and carrots into 2- or 3-inch lengths with the sharp knife. Cut any thick pieces of carrot in half lengthwise. For cauliflower and broccoli, break off small bite-size buds. Put the vegetables in the large mixing bowl. Add enough cold water to cover the vegetables. (This keeps them crisp till serving time.) Put the vegetables in the refrigerator. To serve, drain the vegetables in the strainer. Put the cheese mixture in the serving bowl. Arrange the vegetables on the serving platter. To eat, dip the vegetables into the cheese mixture. Makes 4 servings. 

Grilled Cheese and More

Ingredients

1 tablespoon margarine or margarine

2 slices white or whole wheat bread

2 slices American, Swiss, cheddar, or Colby cheese

1 thin slice fully cooked ham, chicken, or turkey

Equipment

Table knife

Skillet

Pancake turner

Use the table knife to spread margarine or butter on one side or each bread slice. Put one slice, butter side down, in the skillet. Put a slice of cheese; a slice of ham, chicken, or turkey; and another slice of bread with the butter side up, on top of the cheese.

Put the skillet on a burner. Turn the burner to medium. Cook for 4 to 5 minutes or till the bottom slice is toasted and golden. To check the bottom, lift the sandwich with the pancake turner and peek underneath.

With the pancake turner, turn the sandwich over. Cook the other side about 2 minutes or till it is toasted and golden. Turn off the burner. Remove the skillet. Lift the sandwich from the skillet with the pancake turner. Cut the sandwich in half. Makes 1.

 

Cooking Assigment #3

You need to make a breakfast food for your family (no, cold cereal doesn't count).

Cooking Lesson 3

We are making 3 breakfast recipes so here is our shopping list (we are doubling our recipe to give everyone a small sample of our recipes, some that have been listed are already doubled, but are easy quantities to assign a little larger amount to):
(2) 1 11-ounce can mandarin oranges
(2) 1 can pineapple tidbits
(2) 1 cup red or green seedless grapes
(2) 1 8-ounce carton lemon or orange yogurt

(2) 1 medium apple or pear
(2) 3 cups apple juice or cider
3 cups regular rolled oats
½ cup raisins
ground cinnamon
Milk
Brown sugar

4 eggs
1 cup chocolate flavored milk
4 tablespoons margarine or butter
8 slices bread
Sifted powdered sugar (if you like)
Canned cherry pie filling
Maple Syrup


Apple Snapple Oatmeal
Equipment
Measuring cups and spoons
Cutting board
Sharp knife
Large saucepan
Wooden spoon
Cereal bowls

Ingredients
1 medium apple or pear teaspoon ground
3 cups apple juice or cide r
1/3 cups regular rolled oats
¼ cup raisins
¼ tsp. Cinnamon
Milk
Brown sugar (if you like)

On the cutting board, use the sharp knife to cut the apple or pear into 4 pieces. Cut out the core and throw it away. Chop each piece.
In the saucepan, put the chopped apple or pear, apple juice or cider, oats, raisins, and cinnamon. Stir with the wooden spoon to mix. Put the pan on the burner. Turn the burner to medium-high heat. Cook just till bubbly. Turn burner to low. Simmer, uncovered, for 5 minutes, stirring now and then. Turn off the burner. Remove the saucepan from the burner.
With the large spoon, put the oatmeal into the cereal bowls. Serve immediately with milk and brown sugar, if you like. Makes 4 servings.

Cool and Creamy Fruit Cup
Equipment
Measuring cups
Colander
Medium mixing bowl
Can opener
Wooden spoon
Small bowls

Ingredients
1 11-ouce can mandarin orange sections
1 8-ounce can pineapple tidbits
1 cup red or green seedless grapes
1 8-ounce carton lemon or orange yogurt

Put the colander in the mixing bowl. Empty the orange sections and pineapple tidbits into the colander letting the juices run into the bowl. Throw away the juices.
Put the drained fruit into the mixing bowl. Add the grapes. With the wooden spoon, gently stir the yogurt into the fruit. Spoon into the small bowls. Makes 4 servings.

Chocolate French Toast
Equipment
Measuring cups
Table knife
Small mixing bowl
Fork
9-inch pie plate
Large skillet
Pancake turner

Ingredients
2 eggs
½ cup chocolate flavored milk
2 tablespoons margarine or butter
4 slices bread
Sifted powdered sugar (if you like)
Canned cherry pie filling

Crack the eggs into the mixing bowl. Beat with the fork till the yolks and whites are mixed. Add the chocolate-flavored milk. Beat till well mixed. Pour the egg mixture into the pie plate.
Put half of the butter in the skillet. Put the skillet on a burner to medium-high heat.
Dip one slice of the bread into the egg mixture. Turn the bread over to coat the other side. Put the coated bread in the skillet. Repeat with another slice of bread. Cook till the bottoms are brown. To see if the bottoms are brown, lift the bread with the pancake turner. Cook till the other side is brown. Remove the bread from the skillet with the pan cake turner.
Put the remaining butter in the skillet. Repeat steps. Turn off the burner. Remove the skillet from the burner. Sprinkle French toast with powdered sugar and top with cherry pie filling or syrup, if you like. Serves 2.

Cooking Assigment #2

Cooking- to make a salad- pasta salad or a fruit salad.

Cooking Lesson 2

Spring Fever Salad

1 small container cool whip
1 can crushed pineapple
¼ cup chopped pecans
1 cup mini-marshmallows
1 package pistachio pudding

Mix together and chill in refrigerator.

Pasta Salad

1 package spiral pasta
1 package Italian dressing mix
¼ cup vinegar
1-2 teaspoon parsley
¼ cup black olives
¼ cup Parmesan cheese
¼ cup red and green peppers, chopped

Cook noodles according to package. Make dressing. Add olives, peppers, and sprinkle with Parmesan cheese.

#1- Cooking Assignment

You are assigned to make a dessert (with the approval of your parents) that is baked in the oven. You could follow the recipe you received yesterday. Or use one your mom and dad have at home, you could even just use a cake mix if you want. We can't wait to hear what you made next week.

Choice Chocolate Cake

Equipment
Measuring cups and spoons
Paper towel or waxed paper
9x1 ½ -inch round baking pan
Large mixing bowl
Wooden spoon
Small saucepan
Table knife
Rubber scraper
Wooden toothpick
Hot pads
2 cooling racks

Ingredients
Shortening
1 cup all-purpose flour
1 cup sugar
½ teaspoon baking soda
½ cup margarine or butter
½ cup water
3 tablespoons unsweetened cocoa powder
1 egg
¼ cup buttermilk
½ teaspoon vanilla
Chocolate Frosting
Candy-coated milk chocolate pieces


Turn the oven to 350. Put some shortening on a piece of paper towel or waxed paper. Spread the shortening over the bottom and sides of the baking pan to grease it.
In the mixing bowl, put flour, sugar, and baking soda. Mix well with the wooden spoon. Save until later.
In saucepan, put butter, water, and cocoa powder. Put pan on burner. Turn to medium. Heat till butter melts. Turn off burner. Remove pan from burner.
Add the egg, butter mixture, buttermilk, and vanilla to dry ingredients. Beat till smooth with the wooden spoon. Pour the batter into the greased pan. With the rubber scraper, scrape all batter from the bowl into the pan.
Put the pan in the oven. Bake for 25 to 30 minutes or till the toothpick

Welcome to Cooking, "Ladybug Style"

We will be including here the Recipes that we have used for the week. Also, the challenge they are given to try at home with the help of their parents. Week 1- will be deserts- the girls are given the challenge to make a desert for their family during the week.