Week 7- Sugar Cookies!

Sugar Cookies

Ingredients

• 1 1/2 Cup Shortening 
• 1 Cup Sugar
• 1 egg
• 1 tsp vanilla
• 1/2 Cup milk
• 3 1/2 cup flour
• 1 Tbs Baking Powder
• 1/2 tsp Salt

Directions

Cream Sugar and Shortening together. Add egg and mix. In separate bowl combine dry ingredients. Adding a little at a time- alternate adding flour mixture and milk to creamed sugar mixture. Don't over beat. Bake at 350 for 10 minutes (do not over cook).

Gluten-Free Sugar Cookies Recipe

Ingredients

• 2/3 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1/4 cup unsweetened applesauce
• 4 teaspoons grated lemon peel
• 1 teaspoon almond extract
• 1-1/3 cups potato starch
• 1-1/3 cups garbanzo and fava flour
• 1 cup tapioca flour
• 1 teaspoon salt
• 1 teaspoon xanthan gum
• 1/2 teaspoon baking soda
• 1/3 cup coarse sugar
  

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, applesauce, lemon peel and extract. Combine the potato starch, garbanzo and fava flour, tapioca flour, salt, xanthan gum and baking soda; gradually add to creamed mixture and mix well.
• Shape into 1-1/2-in. balls and roll in coarse sugar. Place 2 in. apart on baking sheets coated with cooking spray. Bake at 350° for 7-9 minutes or until lightly browned. Remove from pans to wire racks. Yield: 3 dozen.
  

http://www.tasteofhome.com/Recipes/Gluten-Free-Sugar-Cookies

Week 6- Muddy Buddies and Chex School Fuel

Change in plan today---- We will be making Chex Mixes rather than Angel Food Cake:

 

Chex Muddy Buddies

9 cups Chex cereal, any variety

1 cup chocolate chips

½ cup peanut butter

¼ cup margarine or butter

1 teaspoon vanilla

2 cups powdered sugar

Measure cereal into large bowl; set aside.  Heat chocolate chips, peanut butter, and margarine in a large pan over low heat.  Stir frequently, until melted.  Remove from heat, stir in vanilla.  Add cereal, stir until evenly coated.  Pour cereal into large food storage bag with powdered sugar.  Seal bag; shake until well coated.  Spread on waxed paper to cool.  Store in airtight container in refrigerator.  

Chex School Fuel

¾ cup packed brown sugar

6 tablespoons butter or margarine

3 tablespoons light corn syrup

¼ teaspoon baking soda

4 cups Corn Chex cereal

4 cups Rice Chex cereal

Heat brown sugar, butter, and corn syrup in heavy pan over low heat.  Stir frequently.  When melted, stir in baking soda.  Stir until dissolved.  Stir in cereals.  Cook over medium-high heat while stirring to coat evenly.  Spread on wax paper lined cookie sheet to cool.  After cool, break into bite-size pieces.  Store in airtight container.

Week 5- brownies

Brooke's Best Bombshell Brownies

Prep Time:
15 Min

Cook Time:
35 Min

Ready In:
50 Min

Original Recipe Yield 24 servings

Ingredients

·         1 cup butter, melted

·         3 cups white sugar

·         1 tablespoon vanilla extract

·         4 eggs

·         1 1/2 cups all-purpose flour

·         1 cup unsweetened cocoa powder

·         1 teaspoon salt

·         1 cup semisweet chocolate chips

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.

Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.

Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.

Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.

Blonde Brownies

Original Recipe Yield 1 dozen

Ingredients

·         1 cup sifted all-purpose flour

·         1/2 teaspoon baking powder

·         1/8 teaspoon baking soda

·         1/2 teaspoon salt

·         1/2 cup chopped walnuts

·         1/3 cup butter

·         1 cup packed brown sugar

·         1 egg

·         1 tablespoon vanilla extract

·         2/3 cup semisweet chocolate chips

Directions

Preheat oven to 350 degrees F (180 degrees C).

Measure 1 cup sifted flour. Add baking powder, baking soda, and salt. Sift again. Add 1/2 cup chopped nuts. Mix well and set aside.

Melt 1/3 cup butter. Add 1 cup firmly packed brown sugar and mix well. If shortening is used, add 1 tablespoon hot water. Cool slightly.

Add egg (beaten) and vanilla. Blend well. Add flour mixture, a little at a time, mixing well.

Spread in 9 x 9 x 2 inch pan. Sprinkle 1/2 to 1 cup chocolate chips on top. Bake for 20 to 25 minutes.

How to Make Fudge Gluten Free Brownies

Ingredients:

·         1/2 cup butter

·         1/4 cup cocoa powder

·         1 cup brown sugar

·         1 tsp vanilla

·         2 large eggs

·         1/4 corn starch

·         1/2 tsp salt

·         1 cup chocolate chips or dark chocolate pieces (60-70%)

·         1/2 cup macadamia nuts (optional)

·         1

Preheat oven to 350 F. and lightly grease an 8x8 inch baking pan.

·         2

In saucepan, melt butter and add cocoa powder. Whisk.

·         3

Mix in the brown sugar, eggs and vanilla to butter/cocoa mixture.

·         4

Add the corn starch and salt and mix well.

·         5

Stir in chocolate chips or dark chocolate pieces.

·         6

Pour into prepared pan and bake for 30-35 minutes. Until toothpick comes out clean.

Week 4- Cream Puffs

Cream Puffs

Original Recipe Yield 20 to 25 cream puffs

Ingredients

·         2 (3.5 ounce) packages instant vanilla pudding mix

·         2 cups heavy cream

·         1 cup milk

·         1/2 cup butter

·         1 cup water

·         1/4 teaspoon salt

·         1 cup all-purpose flour

·         4 eggs

·                     Directions

Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.

Preheat oven to 425 degrees F (220 degrees C).

In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an un-greased baking sheet.

Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.

When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

Gluten-Free Cream Puffs

Ingredients

·         1 cup water 

·         1/2 cup shortening

·         1/3 cup potato starch flour 

·         2/3 cup rice flour 

·         1/2 teaspoon salt 

·         1 tablespoon sugar 

·         4 eggs 

·         sweetened whipped cream 

.

How to make it

·         Preheat oven to 450 degrees

·         Combine water and shortening in a large saucepan.

·         Bring to a rapid boil .

·         Mix flours, salt, and sugar and add to water and shortening. Stir until mixture forms a ball that leaves the sides of the pan.

·         Remove from heat and cool slightly.

·         Add the unbeaten eggs, one at a time, beating well with electric mixer after each egg is added.

·         Drop by tablespoons on to prepared baking sheet.

·         The puffs should be approximately 2 inches round and about 1/1/2 inches high.

·         Leave space for them to expand.

·         Bake in 450 degree oven for 20 minutes, then reduce heat to 350 degrees and bake for 20 minutes more.

·         Remove from oven and prick with knife to let steam escape.

·         Serve cold, filled with sweetened whipped cream.

·         Makes 8 to 10 puffs

Week 3 Crepes:

Basic Crepes

Ingredients

·         1 cup all-purpose flour

·         2 eggs

·         1/2 cup milk

·         1/2 cup water

·         1/4 teaspoon salt

·         2 tablespoons butter, melted

Directions

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Gluten-Free Crepes

1 cup rice flour
1 tsp sugar
1/4 tsp salt
2 eggs
1 cup milk
1 Tblsp. butter, melted

Combined sifted flour, sugar, and salt. Add eggs one at a time, beating well after each addition. Add enough milk to make a thin batter (I used the whole cup). Beat until smooth. Stir in melted butter. Pour some batter into a lightly greased skillet and flip once top begins to bubble. Fill with fruit and whipped cream/ heated chocolate or spread with jam and roll up. No matter how you fill it, be sure to sprinkle top with powdered sugar.

Week 2 Cheesecakes:

Baked Cheesecake

Ingredients:

Crust:

2 1/4 cup graham cracker crumbs
1/2 cup butter or margarine, melted

Filling:

1 (8 oz.) pkg. cream cheese, softened
1 Tbsp. lemon juice
1/2 cup sugar
1/4 cup milk
Dash of salt
1/2 tsp. vanilla
2 eggs

Topping:

2 Tbsp. sugar
1 cup sour cream
1/2 tsp. vanilla

Directions:

1. Combine graham cracker crumbs and butter, press into buttered 8 inch pie plate to form crust on bottom and sides.

2. In a mixing bowl, beat cream cheese until fluffy. Gradually add in lemon juice, 1/2 cup sugar, milk, salt and vanilla.

3. Add eggs, 1 at a time, mixing well after each addition. Pour filling into crust.

4. Bake at 325 degrees F for 25 to 30 minutes or until set.

5. Combine the 2 tablespoons of sugar, sour cream, and 1/2 teaspoon of vanilla; spread over top of cheesecake then bake for 10 minutes longer. Chill for 5 hours or more before serving.

No Bake Cheesecake #1

Ingredients:

1 graham cracker crust
2 8-ounce packages cream cheese, softened
1/4 cup white sugar
1 teaspoon pure vanilla extract
1 cup heavy whipping cream

Directions:

1. Beat the cream cheese until smooth, then slowly add the sugar and vanilla. Beat mixture until well blended.

2. In a clean chilled bowl, beat the whipping cream until soft peaks form.

3. Slowly beat the whipped cream into the cream cheese mixture.

4. Spoon filling mixture into graham cracker crust. Chill for 4-6 hours before serving.

No Bake Cheesecake #2

Ingredients:

Filling Ingredients:

1 pkg. cream cheese (softened)
1/3 cup lemon juice
1 can sweetened condensed milk

Crust:

1 graham cracker pie crust

Topping:

Strawberry, blueberry or cherry pie filling

Directions:

1. Mix cream cheese, lemon juice and sweetened condensed milk until smooth and creamy.

2. Pour into graham cracker pie crust. Chill for 6 hours until firm.

3. Top with cherry, strawberry, or blueberry pie filling or serve plain.

Gluten-Free New York Cheesecake Recipe

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Ingredients:

·         Crust Ingredients:

·         1 1/4 cups gluten-free graham cracker crumbs, about 6 ounces (I used Kinnikinnick Gluten-Free Smoreable Graham Crackers)

·         4 tablespoons melted butter

·         2 tablespoons sugar

·         1/4 teaspoon nutmeg

·         Cheesecake Filling Ingredients:

·         2 pounds softened cream cheese ((4 8-ounce packages))

·         1 cup sugar

·         4 large eggs

·         1 cup sour cream

·         2 tablespoons sweet rice flour OR cornstarch

·         1 teaspoon vanilla extract

·         Sour Cream Topping Ingredients:

·         1 cup sour cream

·         1/4 cup sugar

·         1 teaspoon vanilla

·         Cherry Glace Ingredients:

·         1 21-ounce can cherry pie filling

·         1 tablespoon sugar

·         1/4 teaspoon vanilla

Preparation:

Preheat oven to 325°F

9-inch spring-form cake pan

Place gluten-free graham crackers in a plastic zip bag and finely crush with a rolling pin. Pour crumbs into a mixing bowl. Add sugar and nutmeg and stir to thoroughly blend. Add melted butter and stir to combine.

Press crumb mixture into bottom of spring-form pan. Don't press the crumbs on the sides of the pan. Refrigerate while preparing the cheesecake filling.

Place cream cheese and sugar in a large mixing bowl. Beat with an electric mixer on high until creamy. Add eggs, one at a time. Add sweet rice flour, sour cream and vanilla. Beat on high until smooth.

Remove crust from refrigerator. Pour cheesecake filling into spring-form pan. Smooth top with a spatula and bake for 45 minutes.

While cheesecake is baking, place remaining 1 cup sour cream, 1/4 cup sugar and 1 teaspoon vanilla in a bowl and whisk until smooth and blended.

Remove cheesecake from oven and carefully spread sour cream mixture over the top of the cheesecake. Use a spatula to spread sour cream topping over with a light touch.

Return cake to the oven and bake an addition 15 minutes. Turn off oven and leave cheesecake in the oven for 1 hour before removing.

Cool completely and refrigerate for at least 4 hours before serving.

While cake is cooling combine cherry pie filling, 1 tablespoon sugar and 1/4 teaspoon vanilla. Stir to blend. Spread cherries over chilled cheesecake just before serving.

Yield- 8 to 12 servings

Week 1- Cake Decorating Frosting:

Classic Buttercream Frosting Recipe

           

Makes 3 – 3.5 cups

Directions:

1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!) Ideal texture should be like ice cream.

3-4 cups confectioners (powdered) sugar, SIFTED

1/2 teaspoon table salt

1 tablespoon vanilla extract

up to 4 tablespoons milk or heavy cream

Instructions:

Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time. Enjoy!

Gluten-Free Buttercream Frosting

Ingredients:

·         1/2 cup solid vegetable shortening

·         1/2 cup butter or margarine

·         1 tsp gluten-free vanilla extract

·         4 cups powdered sugar

·         2 tbsp milk or water

·         1 tsp Ener-G Egg Replacer

Preparation:

Cream butter and shortening with electric mixer. Add vanilla.

Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of the bowl often. When all the sugar has been mixed in, icing will appear dry.

Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use.

Week 1

Today we learned about cake decorating and using different tips to make designs. It was a very delicious demonstration. Next week we will be baking a cheese cake.

Thank you for making this summer possible

Because of all the hard work at the Yard Sale, we will not ask for you to bring ingredients this year. We will also have a sample of the item we are making and will learn how to make the cooking item. We have chosen desserts this summer and will post the directions each week. Through these lessons the girls will learn different techniques. Here is the schedule:

Date	Cooking Lesson
Tuesday, May 31st	Cake Decorating
Tuesday, June 7th	Cheesecake
Tuesday, June 14th	Crepes
Tuesday, June 21st	Cream Puffs
Tuesday, July 5th	Brownies
Tuesday, July 12th	Angel Food Cake
Tuesday, July 19th	Cookies (spritz, refrigerator, sugar)