Pastry Wafers

1/4 cup flour
1/8 tsp. salt
1 1/2 Tbsp. ft (Shortening or Lard)
2 tsp. water

Mix together the flour and salt in a small bowl.  Cut in fat until it is the size of peas.  Add water while gently stirring the flour mixture with a for.  Stop adding water when the mixture leaves the sides of the bowl and starts to form a cohesive mass.  the goal is to form hydrated dough with a minimal amount of gluten development. This can only be achieved if the dough is worked as little as possible.  Gently work the dough into the form of a ball.  Place the ball on a floured work surface.  Gently flatten the dough into a circle with the palm of the hand.  Turn the dough over, sprinkle lightly with flour.  Rub flour on rolling pin.  Roll the dough using light, short strokes from the center outwards, into about a 6 inch circle.  Cut to form pastry wafers.  Place wafers on baking sheet.  Sprinkle with cinnamon if desired.  Bake at 425 for 8-10 minutes until lightly browned.

Cookie Dough Cupcakes

Cupcakes:

1 box chocolate or yellow cake mix

(and ingredients to prepare according to package directions

Filling:

8 Tbsp. butter (room temp)

3/4 cup packed brown sugar

2 1/4 cup flour

14 oz. can sweetened condensed milk

1 tsp. vanilla

1/2 cup mini chocolate chips

Frosting:

3 sticks butter

3/4 cup packed brown sugar

3 1/2 cups powdered sugar

1 cup flour

3/4 tsp. salt

3 Tbsp. milk

2 1/2 tsp. vanilla

Prepare cake mix according to package directions.  While baking, prepare Filling:  combine butter and sugar until fluffy.  Add flour, condensed milk and vanilla.  Mix.  Add chocolate chips.  Roll into balls and set in fridge until cupcakes are ready.  Once cupcakes are cooled cut a cone shape out of the top of each on (don't worry--this will look ugly but will be covered up with frosting) and set a cookie dough ball in the hole.  Cover with cone 'lid'.  Prepare frosting:  Mix butter and brown sugar.  Add powdered sugar and then the flour.  Add the salt, then milk, then vanilla.  Mix well.  Frost each cupcake then dip the top into the remaining chocolate chips to garnish.

Pumpkin Chocolate Chip Cookies

1 cup canned pumpkin
1 egg
1/2 cup vegetable oil (add 1 tsp. more for more moist cookies)
1 cup white sugar
2 tsp. baking powder
1 1/2 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
1 tsp. mil
1 Tbsp. vanilla
1 11oz. bag chocolate chips

Combine pumpkin, sugar, vegetable oil and egg in a large bowl.  In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt.  Dissolve the baking soda with the milk and stir into the wet ingredients.  Add flour mixture to pumpkin mixture and mix well.  Stir for about one minute.  Add vanilla and chocolate chips and stir until well combined.  Line baking sheet with parchment paper.  Drop cookies on by the spoonful and bake at 350 for 10-12 minutes.  Enjoy!

Kim Winter

Toffee Bark

Graham Crackers (enough to fill a cookie sheet)
1 cup butter
1 cup brown sugar
2 cups chocolate chips
2 cups nuts or other flavored chocolate chips (optional)

Preheat oven to 350.  Line a cookie sheet with tin foil.  Line up the graham crackers to fill the pan. In a sauce pan combine butter and brown sugar and bring to a boil for 5 minutes.  After it has been boiling for 5 min. pour the mixture over the graham crackers until evenly covered.  Place in the oven for 10 minutes.  Remove pan and sprinkle chocolate chips over.  Let sit and melt, then spread the melted chocolate to cover the top.  Sprinkle nuts on top of chocolate (optional).  Put in fridge to cool for 30 min. then remove and break off into pieces.  Keep refrigerated (so the chocolate will not melt).

Lauren Resendes

Double Chocolate Cookies

1 cup sugar
1 cup brown sugar
1 cup margarine
2 eggs
2 tsp. vanilla
3 cups flour
2/3 cup cocoa
1/2 tsp. baking soda
12 oz. chocolate chips

Cream sugars and margarine.  Add eggs and vanilla.  Sift dry ingredients together and add them to mixture.  Fold in chocolate chips.  Shape into balls and flatten.  Bake at 375 degrees for 8-10 minutes.

Lilly Brown

Pineapple Slushy

1 48 oz. Carton Pineapple Sherbet
2 cups Frozen Mixed Berries
1 Bananas, sliced
1 packet Cherry Kool-Aid
1 2-liter 7-Up

Pull the sherbet out of freezer to soften.  In a large mixing bowl, mix together sherbet, fruit, and cherry Kool-Aid.  Put back into the freezer to refreeze.  Scoop out the sherbet and place in cup.  Pour 7-Up over the top.  Enjoy this refreshing treat!

Brekka Jensen

Sugar Cookie Bars

1 1/2 cups sugar
1 cup butter, softened
8 oz. cream cheese, softened
1 egg
1 tsp. almond extract
1 tsp. vanilla
1/2 tsp. baking soda
1 tsp. baking powder
2 1/2 cups flour
1 container of cream cheese flavored cool whip frosting
sugar crystal sprinkles

1.  In a large mixing bowl or stand mixer, combine the butter, cream cheese, sugar and egg.  Blend with a mixer until nice and smooth.  (It will almost resemble frosting.)
2.  Add the vanilla and almond extract and beat for 1 minute more.
3.  Sift and then add the flour, baking powder, and baking soda. Beat for a few more minutes.
4.  Spread or press the dough evenly into a cookie sheet that has about a 1 inch side.
5.  Bake at 350 degrees for 20 minutes or until golden brown.  Test with a toothpick for doneness.
6.  Cool completely!!!
7.  Frost the cooled pan of cookies with cool whip cream cheese frosting.  Sprinkle with sugar crystal sprinkles if desired.
8.  Cut and serve!

Kourtney Smith

Corn Meal Waffles

1 1/2 cup flour
1/2 tsp. salt
2 tsp. baking powder
1 tsp. soda
1 Tbsp. sugar
3/4 cup corn meal
4 eggs, separated
2 cups buttermilk
1/2 cup oil

Sift together dry ingredients.  Beat egg whites until soft peaks form.  Combine egg yolks, oil and buttermilk with dry mixture.  Fold in egg whites.  (Tip:  Do not stir batter during baking process.  Let it foam)

Forrest Cooper

Crepes

3-4 eggs
2 cups milk
2 cups flour
1/2 tsp. vanilla
3/8 c. sugar (just under 1/2 cup)
3/8 cup oil
pinch salt

Beat eggs.  Add milk and oil.  Mix in dry ingredients.  Cook on med-high heat, pour smidgen of oil in pan.  When hot, pour 2/3 ladle of batter into pan.  Tilt pan to make even coating.  Crepes are done when edges are brown.  Turn to brown the other side.  To eat, sprinkle with cinnamon and sugar, butter and sugar, applesauce or jam.  You can add strawberries and whipped cream for a dessert crepe.

Mathew Richards

Intermediate Sewing

Maddie Page

Shannon Moore

Katelyn Baird

Kathryn Raleigh

Christy Wareham-Sperry

Biscuits and Gravy

Baking Powder Biscuits

1 ½ cup all purpose flour

2 teaspoons baking powder

½ teaspoon salt

¼ cup shortening

½ cup plus 1 tablespoon milk

Preheat oven to 425. 

 Combine all dry ingredients.  Cut shortening into dry ingredients until the shortening has been cut into pieces the size of small grains of rice.  Add the milk all in one portion.  Stir for approximately 10 strokes.  Take out enough dough for one “drop” biscuit. 

Turn remaining dough out onto a lightly floured countertop.  Dip fingertips into small amount of flour; pat out dough to 1-inch thickness; fold half of the dough onto the other half.  Again pat dough 1-inch thick; repeat manipulation process until the dough has been patted out and folded at least 5 or 6 times.  After the last folding of the dough, roll the dough ¾ inch thick with a lightly floured rolling pin.  Dip biscuit cutter into flour before cutting each biscuit.  Use even pressure in cutting down on the dough to get more evenly shaped biscuits.  Place the cut biscuits on an ungreased baking sheet.  Have sides of biscuits touching if soft biscuits are desired.  Set biscuits apart for crisp crust biscuits. 

Knead the scraps of dough together until the dough becomes very elastic.  Form into 1-2 more “re-rolled” biscuits shapes.   Place on ungreased baking sheet.  Place in oven.  Bake for approximately 15 minutes.

Sausage Gravy

½ pound sausage

2 Tbsp. flour

1 cup milk

Crumble and cook sausage in large skillet over medium heat until browned.  Stir in flour.  Gradually stir in milk.  Cook gravy until thickened.  (Serve right away as gravy gets much thicker as it cools.)

Cakes and Frosting

Chocolate Cake Variation

Yellow Shortened Cake       OR            ¼ cup butter, softened

¼ cup butter, softened                                                3 Tbsp. cocoa

2/3 cup sugar                                                               ¾ cup sugar

½ tsp. vanilla                                                                ½ tsp. vanilla

1 egg                                                                            1 egg

1 ¼ cup flour                                                                1 ¼  cup flour

1 teaspoon baking powder                                           ½ tsp. baking powder

¼ teaspoon salt                                                            ½ tsp. soda

2/3 cup milk                                                                1/4 tsp. salt

                                                                                     ¾ cup milk

Preheat oven to 350.  Stir together the flour, salt, baking powder, (soda and cocoa for chocolate).  Place butter and vanilla in another bowl.  Add sugar very gradually while mixing on medium speed.  Add the egg. Beat for 1 minute.  Add approximately half the flour mixture and half the milk.  Beat at medium speed for one minute.  Add the last portion of flour and liquid.  Beat for 2 more minutes at high speed.

Round cake:  Bake for 25 minutes.  Twelve cupcakes:  Bake for 15 minutes.

Angel Food Cake

2 egg whites

1/8 teaspoon cream of tarter

1/8 teaspoon salt

¼ cup plus 1 tablespoon sugar

¼ cup flour

1/8 teaspoon vanilla

Preheat oven to 350.

In a small bowl, stir 1 tablespoon of sugar with the flour.

In a clean glass or metal bowl, beat egg whites until foamy.  Add cream of tarter, salt, and vanilla.  Continue beating until soft peaks form.  Add remaining sugar in approximately 5 portions to the beaten egg whites.  Beat 6-8 revolutions of the beater after each addition of sugar.  Do not over-beat.  Add the flour mixture in four equal portions to the egg white-sugar mixture.   Fold in gently.  Do not over-blend.  Use the rubber spatula to push the batter into an un-greased baking pan.  Bake for 25-30 minutes at 350.  The top will spring back when lightly pressed with the finger.

Vanilla Buttercream Frosting

1/2 cup butter, softened

1 3/4 cup powdered sugar

1/2 tsp. milk

1/2 tsp. vanilla

Chocolate Frosting

1/4 cup butter, softened

1/3 cup cocoa

1 1/2 cup powdered sugar

1/2 tsp. vanilla

Creamy Chocolate Frosting

Chocolate frosting

Whipped topping

Cookies and Cream Frosting

1/4 cup butter, softened

2 cups powdered sugar

3 Tbsp. cream

8 Oreos, crush lightly and fold in

Doubler Half Square Triangles Using a Stitch and Flip Technique

Half Square Triangles

Homemade Chicken Noodle Soup

Homemade Egg Noodles

1 egg

2 tablespoon milk

1/2 teaspoon salt

1 cup flour

1. Mix together the egg, milk, and salt
2. Gradually add the flour to form a very stiff dough.
3. Knead for approximately 10 minutes.  Let the dough rest for 10 minutes.
4. Roll dough as thinly as possible over a floured surface.
5. Cut into noodles by rolling up and slicing, or whatever method you prefer.

Chicken Noodle Soup

6 cups water

2 pieces chicken (leave on skin and bone)

¼ chopped onion

2 stalks chopped celery

3 teaspoons (or three cubes) chicken bullion.

1. Place chicken in pot of water and bring to a boil.  Reduce heat, add chopped vegetables and continue cooking over medium heat for 20-30 minutes. 
2. Remove chicken, dice meat and return to broth.
3. Add bullion and noodles to boiling broth.  
4. Simmer, uncovered for 10 minutes.
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   

Vanilla Pudding

1/3 cup sugar

2 tablespoons cornstarch

1/8 teaspoon salt

2 cups milk

2 egg yolks, slightly beaten

1 tablespoons butter

2 teaspoons vanilla

1. Mix sugar, cornstarch and salt in 2-quart saucepan.
2. Gradually stir in milk
3. Cook over medium heat, stirring constantly, until mixture thickens and boils.  Boil and stir one minute; remove from heat.
4. Gradually stir at least half of the hot mixture into egg yolks.
5. Pour mixture back into saucepan.  Boil and stir one minute, remove from heat.
6. Stir in margarine and vanilla
7. Pour into dessert dishes.  Cover and refrigerate.

Variations:

Chocolate:  Increased sugar to ½ cup and stir ¼ cup cocoa into sugar mixture. Omit butter. Increase cornstarch to 3 Tbsp.

Butterscotch: Substitute 2/3 cup packed brown sugar for the white sugar and decrease vanilla to 1 teaspoon.

Introductory Sewing

Service Learning Project!

Kourtney Smith

Cassidy Oliver

Mailey Olsen

Caitlin Carr

Tonya Ormsby

Kaylen Thomas

Sidney Hatch

Lexi Fatai

Brooke Rhodes

George Cooper

Stephanie Harrison

Lynsey Wright

Jasmine Rayl

April Hagloch

Tritney Dansie

Karen Crappa

Lydia Finlinson

Kimberlun Flanders

Crystal Melanson

Lacy Murray