Creme Brûlée French Toast

1/4 cup butter
1/2 cup brown sugar
1 Tbsp. corn syrup
2 slices bread, cubed
2 eggs
3/4 cup milk
1/4 cup sugar
1/2 tsp. vanilla

Preheat oven to 350.
Melt butter in microwave.  Mix in brown sugar and corn syrup; stir to dissolve.
Divide mixture into 4 individual baking dishes (ramekins).
Divide bread cubes in dishes.
With a whisk, mix together eggs, milk, sugar and vanilla; pour over bread.  Place dishes on a  baking sheet and bake uncovered for 30 minutes.
Serve with ice cream if desired.

Cooking Basics/Seasonings

Chicken Noodle Soup

6 cups water

2 pieces chicken (including skin and bone)

¼  onion, chopped

2 stalks celery, chopped

1 carrot, chopped

1 bay leaf

3 teaspoons (or three cubes) chicken bullion.                 

Place chicken in a soup pot with 6 cups water and bring to a boil.  Reduce heat, add chopped vegetables and bullion; continue cooking over medium heat for 20-30 minutes.   Remove chicken, cut meat from bones and return meat to pot.  Bring liquid to a boil and drop in the noodles.  Reduce heat and simmer uncovered for 10 minutes.  Remove bay leaf before serving. 

Homemade Egg Noodles

1 egg

2 tablespoon milk

1/2 teaspoon salt

1 cup flour

Mix together the egg, milk, and salt.  Gradually add enough flour to form a stiff dough. Knead until smooth and elastic.  Let the dough rest for 10 minutes.  Roll dough as thinly as possible on a floured surface.  Cut into noodles by rolling up and slicing, or whatever method you prefer.

Butter Dips

¼ cup butter

1 ¼ cups flour

2 tsp. sugar

2 tsp. baking powder

½ tsp. salt

2/3 cup milk

Heat the oven to 450.  Cut the butter into four equal pieces and place in a 9x13 inch baking dish.  Put the baking dish in the oven to melt the butter.  Whisk together dry ingredients.  Add milk and stir until a loose dough forms.  Turn dough out onto floured surface and press into a square about the size of the baking dish.  Cut into strips.  Place strips in melted butter, turning to coat.  Bake for 15 minutes.

(Prepare one of the following salad recipes with your group.  Share with the class)

Southwestern Salad

3-4 cups shredded romaine

1 small chopped Roma tomato

½ can corn

½ can black beans, drained and rinsed

3 green onions

½ cup shredded cheddar cheese

½ cup mayonnaise

¼ cup salsa

2 tsp. limejuice

¼ tsp. cumin

¼ tsp. chili powder

½ cup minced fresh cilantro

For dressing, in a bowl, combine mayonnaise, salsa, limejuice, cumin and chili powder.  Stir in cilantro.  If desired, this creamy dressing can be spread over layered salad ingredients and held overnight. 

Asian Salad

3-4 cups shredded cabbage

1 package oriental noodles, crushed

3 sliced green onion

½ cup frozen green peas

1 Tablespoon sesame seeds

¼ cup rice vinegar

¼ cup sugar

2 Tablespoons oil

1 Tablespoons sesame seed oil

Seasoning packet from oriental noodles

For dressing, in a jar combine all ingredients and shake to mix well.  Toss all ingredients together in a salad bowl.  Add dressing and mix.

Spinach Salad

3 cups fresh spinach

¼ sliced purple onion

2 tablespoons bacon bits

½ cup shredded Swiss cheese

¼ cup olive oil

¼ cup red wine vinegar

¼ cup sugar

¼  tsp. mustard

1 tablespoon poppy seed

¼ tsp. salt

Combine all dressing ingredients in a measuring cup and mix well.  Add to other ingredients and toss.  Serve immediately.

Cake Mix Cookies

1 box cake mix

¼ cup

flour

½ cup oil

2 eggs

Mix cake mix, flour, oil and eggs together.  Divide into 1 inch balls.  Place on baking sheet and flatten slightly. Bake at 350 for 9-10 minutes on un-greased cookie sheet.

If desired:

Frost with:

1 cup powdered sugar

¼ cup softened butter

4 oz. cream cheese

or

Flatten balls and place a Reese’s or Rolo in the middle.  Cover all sides of candy and then place on cookie sheet.

Bread Pudding

2 slices bread, cubed

¼ cup raisins (optional)

1 egg

3/4 cup milk

¼ cup sugar

Cinnamon and Nutmeg

Divide bread and raisins between 3-4 custard dishes.  In a bowl, beat egg, milk, and sugar; pour over bread.  Sprinkle cinnamon and nutmeg on top.  Bake uncovered at 350 for 30 minutes or until knife inserted near the center comes out clean.

Cinnamon Apple Rings

2 apples, medium size

¼  cup sugar

½ cup red cinnamon candies

1 ½ cups water

Combine sugar, water, and cinnamon candies in a skillet.  Stir over medium heat until sugar and candies dissolve.  Wash, peel, core and cut apples into ¼” rings.  Add apples to hot syrup.  Reduce heat; simmer apples for about 20 minutes or until slices are tender and translucent when lifted from the water.

Applesauce

3 apples, medium size

3/4 cup water

3 tablespoons sugar

Wash, peel, core and cut each apple into 12-16 sections.  Add apple slices to boiling water; cover saucepan; cook at simmering temperature until slices are tender and soft, about 15-20 minutes.  Mash cooked apple slices with a fork.  Add sugar and stir until sugar is dissolved.

Garden Chowder

¼  cup chopped green pepper

¼  cup chopped onion

2 Tbsp. butter

½  cups each diced potato, celery, cauliflower, carrot and broccoli

1 ½  cups water

1 ½ tsp. chicken bouillon granules

½ tsp. salt

¼ cup  flour

1 cup milk

1 ½ cups (6 oz) shredded cheddar cheese

In a soup pot, cook green pepper and onion in butter until tender.  Add vegetables, water, bouillon, and salt.  Bring to a boil.  Reduce heat, cover and simmer 20 minutes or until the vegetables are tender.  Combine flour and milk until smooth; stir into pan.  Bring to a boil; cook and stir for 2 minutes.  Remove from heat and stir in cheese until melted.

Almond Cream Cheese Triangles

1 ½ oz. cream cheese

1 tablespoon firm butter

1 cup Bisquick baking mix

1/4 cup milk

1 egg yolk

1 egg white, slightly beaten

1 tablespoon sliced almonds

1 tsp. sugar

Cream Cheese Filling:

4 oz. cream cheese softened

1/4 cup sugar

1/4 teaspoon almond (or vanilla) extract

1.     Heat oven to 425.

2.     Cut cream cheese and butter into baking mix, using pastry blender or fork until mixture looks like fine crumbs.

3.     Stir in milk and egg yolk. 

4.     Turn onto surface well dusted with baking mix; gently roll in baking mix to coat.  Knead 10 times.

5.     Roll dough into 8x9 inch rectangle.

6.     Prepare Cream Cheese Filling.  Spread filling lengthwise over half of dough to within ¼ inch of edge.  Carefully fold dough over filling.

7.     Brush with egg white over top.   Sprinkle with almonds and sugar.

8.     Cut into two 4-inch squares; cut squares diagonally in half to form 4 triangles.

9.     Place on ungreased cookie sheet.

1. Bake about 15 minutes or until golden brown.  Serve warm or cold.  Cover and refrigerate remaining triangles.

Sesame Chicken

2 large boneless, skinless chicken breasts, cut into 2” pieces

Batter:

1 egg

½ cup flour

2 Tbsp. corn starch

1 Tbsp. oil

1 ½ tsp. baking powder

1 tsp. salt

½ tsp. soda

about ½ cup water

Mix all ingredients well, adding enough water to make consistency of  thin pancake batter.  Dip chicken breast pieces in batter and deep fry until golden brown, and chicken is cooked through the center.

Sauce:

1/3 cup pineapple juice

1 cup brown sugar

1/3 cup vinegar

2 Tbsp. soy sauce

3 Tbsp. corn starch

1 tsp. garlic salt

1/8 tsp. ginger

Combine all ingredients.  Cook while stirring over medium-high heat until thickened and bubbly.  Slowly pour sauce over the chicken, using only as much sauce as desired and sprinkle with sesame seeds.  Serve with rice.

Muffins

1 cup flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup sugar
1/2 cup milk
1 egg
 2 Tbsp.  oil

Preheat oven to 425.  Grease bottoms only of muffin tins or use cupcake liners.  In a mixing bowl, stir together the dry ingredients.  In another bowl, blend together milk, egg and oil.  Use a fork and stir until oil is broken into small globules.  Make a well in the dry ingredients.  Add liquid ingredients all at once.  Stir only 12-16 strokes, using a spoon.  Batter will not be smooth.  Add ingredients from the following list if desired.  Drop batter into muffin tin and bake for 15-20 min.

Add-Ins:

1/4 cup blueberries, drained

1/2 cup banana, mashed
1/4 cup chopped nuts

2 tsp. poppy seed
1/2 tsp. flavoring (vanilla, lemon extract, or almond extract)

Variations:

2/3 cup brown sugar (omit white)
3/4 cup rolled oats
Substitute whole wheat flour

1 chopped apple
1/2 cup juice concentrate
reduce sugar to 2 Tbsp.
omit milk

1/3 cup shredded cheese
4 strips bacon, cooked and crumbled
reduce sugar to 2 Tbsp.

Topping:

1 Tbsp. melted butter
2 Tbsp. sugar
2 Tbsp. flour
Stir until crumbly.  Put on top of muffin before baking.

Potato Rolls

1 package yeast dissolved in 1/2 cup warm water
1 cup milk
1/2 cup shortening
1/2 cup sugar
2 tsp. salt
1 cup mashed potatoes
2 beaten eggs
About 5 cups flour

Dissolve yeast in water.  Measure the milk into a sauce pan and add the shortening.  Heat until milk is scalded.  In a large bowl, combine the milk/shortening, salt, sugar and potatoes.  When mixture has cooled down a bit add the yeast mixture and eggs.  Mix thoroughly with electric mixer.  Add two cups of the flour and mix in.  Set aside the mixture and using a large spoon mix in two more cups flour.  Pour dough onto floured counter top.  Add enough flour to make a dough that you can handle.  Knead for about 10 minutes or until smooth and elastic.  Rub the surface of the dough with shortening, cover and let rise until double in volume.  Punch down dough and then form into rolls.  Cover and let rise again until double in size.  Bake at 375 for 10-15 minutes.

Sausage Gravy

½ pound sausage

1 Tbsp. flour

1 cup milk

Crumble and cook sausage in large skillet over medium heat until browned.  Prepare a roux by stirring in flour.  Gradually stir in milk.  Cook gravy until thickened. 

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.  Using a pastry blender or fork, 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.  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 un-greased baking sheet.  Have sides of biscuits touching if soft biscuits are desired.  Set biscuits apart for crisp crust biscuits.   Bake for approximately 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.

Sift 1 tablespoon of sugar with the flour.

In a glass or metal bowl, beat egg whites until foamy.  Add cream of tarter, salt, and vanilla.  Continue beating until soft peaks form (peaks bend slightly when beaters are lifted).  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 small aluminum loaf pan.  Bake for 25-30 minutes at 350.  The top will spring back when lightly pressed with the finger.

Shortened or Butter Cake

                              

Yellow Cake:
¼ cup butter, softened                                               

2/3 cup sugar                                                            

½ tsp. vanilla                                                              

1 egg                                                                           

1 ¼ cup flour                                                            

1 teaspoon baking powder                                         

¼ teaspoon salt                                                           

2/3 cup milk              

 Chocolate Cake Variation:
1/4 cup butter, softened
3 Tbsp. cocoa
3/4 cup sugar
12 tsp. vanilla
1 egg
1 1/4 cup flour
1/2 tsp baking powder
1/2 tsp soda
 ¾ cup milk

Preheat oven to 350.  In a small bowl stir together the flour, salt, baking powder, (soda and cocoa for chocolate variation).  Place butter and vanilla in a second bowl; add sugar very gradually while mixing on medium speed; add the egg then 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.

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 butter and vanilla
7. Pour into dessert dishes.  Cover and refrigerate.

Variation:

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

Chicken Noodle Soup with Homemade Egg Noodles

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 until smooth and elastic.  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 (including skin and bone)

¼  onion, chopped

2 stalks celery, chopped

3 teaspoons (or three cubes) chicken bullion.

1. Place chicken in a soup pot with 6 cups water and bring to a boil.  Reduce heat, add chopped vegetables and bullion; continue cooking over medium heat for 20-30 minutes. 
2. Remove chicken, cut meat from bones and return meat to soup stock.
3. Bring liquid to a boil and drop in the noodles .  (Add a few commercially prepared noodles if you’re not familiar with taste and texture).
4. Reduce heat and simmer uncovered for 10 minutes.

Champurrado

(A chocolate based, warm and thick Mexican drink)

4 cups water
2 whole cinnamon sticks
Bring to boil, then remove cinnamon sticks.  Add:
2 rounds Abuelita Mexican chocolate
8 cups milk
1 can evaporated milk
Stir over medium heat until chocolate is melted.  Mix together:
1 heaping tablespoon cornstarch
1/2 cup cool water
Add to main pot, then add:
1 cup brown sugar
Continue stirring over medium heat until warm and thickened.

Hot Fudge Cake

1 cup flour

¾ cup sugar

6 Tbsp. cocoa, divided

2 tsp. baking powder

¼ tsp. salt

½ cup milk

2 Tbsp. oil

1 tsp. vanilla

1 cup brown sugar

1 ¾ cups hot water

Preheat oven to 350.  In a large bowl, stir together flour, sugar, 2 Tbsp. cocoa, baking powder and salt.  In another bowl, whisk together milk, oil and vanilla until blended.  Add to flour mixture; stir with a spoon just until moistened. Pour into an ungreased 9-inch square baking pan.  In a small bowl, mix brown sugar and remaining 4 Tbsp. cocoa; sprinkle over batter.  Pour hot water over all; do not stir. Bake 35-40 minutes.  Serve warm topped with ice cream.

Macaroni and Cheese

½ cup butter

½ tsp. salt

¼ tsp. pepper

¼ cup flour

1¾ cup milk

8 ounces processed cheese, cut into cubes

2 cups elbow macaroni, cooked in a large pot of water.

In a sauce pan, melt butter over medium heat.  Blend in flour, salt and pepper.   Slowly whisk in milk. Heat to boiling, stirring constantly with a wooden spoon. Boil and stir 1 minute, remove from heat. Stir in cheese until melted. Blend cheese sauce into macaroni.  Ready to serve or transfer into a greased baking dish and bake, uncovered at 375 degrees for up to 30 minutes.