Cinnamon Bites

Mix:

1 tbs Yeast

2 tbs Sugar

1 tbs Salt

2 Cups Warm Water

Let stand for five minutes.

Add: 

1/2 Cup Oil

5-8 Cups Flour

Mix

Let Raise for about half hour.

Mix melted butter, brown sugar, and cinnamon.

Cut dough into one inch balls. Dip the dough in the melted butter, brown sugar and cinnamon. 

Put the dough in a muffin tin.

Bake at 350 for 30 Minutes

Recipe from McKenzie Farmer

Cosplay Fall 2014

Rylie Beardall

Jessica Wood

Savannah Palmer

Beer Bread

3 cups flour

1 Tbsp. baking powder

4 Tbsp. sugar

1 1/2 tsp. salt

12 oz. beer (Odolls alcohol free)

Mix all together and put in 1 large or 2 small bread pans.  Pour melted butter over the top (about 1/2 cube).  Bake at 350 for 45 minuets.

Recipe from Emily Remund

Zucchini Brownies

2 cups flour
2 cups sugar
1 tsp. salt
1/3 cup cocoa
2 cups grated or blended zucchini
1/2 cup salad oil
2 tsp. vanilla
1/2 cup nuts (optional)

Bake at 350 for about 30 minutes or microwave on high for 6 minutes.

Recipe from Colten Thornberry

Kiss Pies

1 refrigerated pie crust, thawed
14 Hershey Kisses
Cherry pie filling
1 egg white whisked with 1 Tbsp. water
Powdered sugar for dusting
Granulated sugar for sprinkling before baking

1.  Preheat oven to 350 degrees F.  Roll out pie dough onto a lightly floured counter top.  Place 10 Kisses around the edges of pie dough, about 2 1/2 inches apart.  Using a biscuit cutter, cut a circle around each Kiss.  Fold opposite sides of pie dough around top of Kiss and pinch edge.  Now fold up the other two sides and pinch edges making a criss cross pattern on top.  Brush all little pies with an egg white wash, then sprinkle with granulated sugar.  Bake for 20-28 minutes or until pies are golden.  Dust each with powdered sugar.

Recipe by Natalie Hart

Super Simple Pumpkin Chocolate Chip Cookies

1 spice cake mix
1 small can pumpkin (15 oz.)
1 bag mini chocolate chips (12 oz.)

Bake at 350 for 14 minutes.

Recipe by Jessica Butcher

Chocolate and Butterscotch Chip Cookies

2 cups butter - room temperature

2 cups brown sugar

1 1/2 cups sugar

Cream butter with sugars; mix well.

3 eggs

1 Tbsp. vanilla

Mix really well again until eggs are incorporated into the sugars and creates a thick batter.

1 1/2 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

5-6 cups flour

Add dry ingredients as listed and 4 1/2 cups flour.  Mix well.  Add remaining flour by 1/2 cups until dough is stiff but not dry.

2 bags of semi-sweet chocolate chips (or bag of butterscotch and semi-sweet chips)

Add chips after dough is correct consistency.

Drop dough by 1/4 cup on greased cookie sheet.  Do not make into a ball, or slightly flatten dough if you do.

Bake in oven at 350 for 12 minutes.

If the first batch of cookies com out flat, then add more flour.

Recipe by Shay Thompson

Insulin Shock

1 (20 oz.) pkg. Oreos
1/2 gallon vanilla ice cream
1 jar hot fudge topping
8 oz. Cool Whip

Crush up half of Oreos and layer in 9x13 inch pan. Slice ice cream and layer on top of cookies. Pour heated topping over ice cream and top with Cool Whip. Top with remainder of Oreos. Freeze until solid.

Recipe from Austin Mohler

Vanilla Pudding

1/3 cup sugar

2 Tbsp. cornstarch

1/4 tsp. salt

2 1/4 cups whole milk

3 large egg yolks (lightly beaten)

3 Tbsp. butter

2 tsp. vanilla

1. Combine sugar, cornstarch and salt in medium saucepan and whisk until incorporated.  While constantly whisking, slowly drizzle in milk until smooth.  Whisk in egg yolks.

2. Place saucepan over medium heat and cook until pudding starts to thicken.  Reduce heat, keep stirring and continue cooking for about one minute.

3.  Remove from heat and stir in butter and vanilla.  Stir until completely incorporated.  Pour pudding through stainer.  Lightly press plastic wrap onto of the pudding to prevent skin form forming.  Chill in fridge for 2 hours.

Recipe from Aubrie Jex

Pumpkin Chocolate Chip Bread

Ingredients:

• 1 and 3/4 cups (220g) all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg*
• 1/4 teaspoon ground cloves*
• 3/4 teaspoon salt
• 2 large eggs
• 3/4 cup (150g) granulated sugar
• 1/2 cup (100g) light or dark brown sugar
• 1 and 1/2 cups (340g) pumpkin puree (canned or fresh)
• 1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil
• 1/4 cup (60ml) orange juice
• 2/3 cup (120g) semi-sweet chocolate chips

Directions:

Adjust the oven rack to the lower third position and preheat the oven to 350F degrees. Spray a 9x5 inch loaf pan with non-stick spray. Set aside.

In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, and salt together until combined. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and orange juice. Pour these wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon. There will be a few lumps. Do not overmix. Gently fold in the chocolate chips.

Pour the batter into the prepared loaf pan. Bake for 60-65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 60-65 minutes depending on your oven, so begin checking every 5 minutes at the 55 minute mark or so.

Allow the bread to cool completely in the pan on a wire rack before removing and slicing.

Recipe from McCall Noel

Chocolate Peanut Butter Squares

22 oz. milk chocolate
11 oz.  white chocolate
3/4 cup peanut butter
3 (16 oz.) or larger microwave safe bowls
small paring knife

Melt one bowl of 11 oz. at a time.  Milk chocolate first, then white chocolate, then the milk chocolate again.  Microwave on 50% power for 30 seconds at a time, stirring after each interval until completely melted.
Take a 9 x 13 baking sheet and cover it with wax paper.  Grease wax paper along edges so it lays flat. Take one bowl of melted chocolate and spread evenly across wax paper.  Pound pan on counter to remove air bubbles and make smooth.  Let sit until it looses its glossy look.  Repeat process of first layer, but add 3/4 cup peanut butter to white chocolate.  Spread evenly and pound pan to make smooth.  Repeat process with third layer of milk chocolate. Once all layer are spread, let sit 5-10 min, then cut.  Enjoy.

Recipe from Colton Comer

Texas Sheet Cake

Pre-heat oven to 375.  Grease sheet cake pan.

Sift or stir together:
2 cups sugar
2 cups flour
1/2 tsp. salt

In a sauce pan melt (don't boil):
1 cup butter
4 Tbsp. cocoa
1 cup water

Add to sugar mixture.

Stir in:
1/2 cup buttermilk or 1/2 cup sour milk
1 tsp. vanilla
1 tsp. cinnamon
2 beaten eggs

Pour in cookie sheet.  Bake for 20-25 minutes.

Icing:

In a sauce pan melt:
4 Tbsp. cocoa
1/2 cup butter
6 Tbsp. milk

Add and mix well:
16 oz. powdered sugar
1 tsp. vanilla

Pour on cake and let cool.

Recipe by Kelsey Griffiths

Banana Bread

1/4 cup butter
1 cup sugar
2 eggs
1/4 tsp. salt
1 tsp. ground cinnamon
1 tsp. soda
2 or 3 mashed over-ripe bananas
1/2 cup nuts
1 tsp. vanilla
2 cups flour

Cream butter and sugar, beat in eggs one at a time.  Combine together flour, soda and salt.  Add to creamed mixture 1/3 flour then 1/3 of the mashed bananas until mixed.  Bake in a large greased loaf pan.  Bake at 350 degrees for about an hour or until toothpick comes out clean.

Recipe from Lauryn Chapman

Intermediate Sewing Fall 2014

Ashley Labrum

Bryn Burningham

Marissa Horsley

Annie Foster

Lindsey Harris

Rebecca Patterson

Mckenna Warrick