Culinary Arts 1st Marking Period

Table of Contents

Recipe for Happiness

Apple Crunch

Baked Apple Slices

Brunch Burritos

Chocolate Clouds

Cinnamon Apples 

Corn Muffins

Cream Cheese Tarts

Deviled Eggs

Fettuccini Alfredo

French Toast

Meatballs

Meatloaf

Milkshakes

Monkey Cake

Pancakes

_{Puffy Pancake}

Quick Sauce

Rice Krispie Treats

Zucchini Quiche

Note: Puffy Pancake and Cinnamon Apples are listed last.

Recipe for Happiness

Take:  2 heaping cups of Patience

           1 heart full of Love

           2 handfuls of Generosity

           dash of Laughter

           1 head full of Understanding

Sprinkle:   generously with Kindness

Add:          plenty of Faith and Hope

Mix well:  spread over a Lifetime

Serve:     abundantly to people you meet

Apple Crunch

6 c. pared and sliced apples (about 6 medium apples)

1 c. granulated sugar

1 tsp. cinnamon

3/4 c. flour

1/2 c. packed brown sugar

1/4 c. soft butter or margarine

Preheat oven to 350°.

Grease a 8x8x2 in. Square pan.

Combine the granuiated sugar and cinnamon.

Add the sliced apples and toss until well blended.

Put the sugared apples into greased pan.

Combine brown sugar. flour, and butter with a pastry blender until crumbly.

Spread mixture over apples.

Bake at 350° for 45 minutes or until the apples are tender and the top is

golden brown.

Serve warm with cream or ice cream.

Baked Apple Wedges

Heat oven to 350.

Peel and core 4 apples.

Cut into about 8 wedges.

Place apple in a casserole dish.

Sprinkle with 1/4 cup brown sugar.

Sprinkle with cinnamon.

Place 4 slices of butter on top. (about 4 tsp.)

Pour 1/2 cup apple cider or apple juice into dish.

Bake 30 minutes.

Serve warm.

Brunch Burritos

4 large tortillas

1 clove garlic

1 small onion

1 green or red bell pepper

½ cup diced tomatoes

2 T. olive oil

1 cup canned black beans, rinsed

1 T. chili powder

1 t. cumin

4 eggs

Dash salt & pepper

2 T. chopped cilantro

½ cup grated cheese

 

Heat oven 200.

Wrap stack of tortillas in foil.  Place in oven to warm.

Chop garlic, onion and pepper

Heat oil in large skillet over medium heat.

Stir in tomatoes, vegetable mixture, black beans, chili powder and cumin.

Stir and cook about 5 minutes.

Beat eggs in small bowl.

Add to skillet.  Stir and cook until eggs are set. 

Remove from heat.

Sprinkle with salt, pepper and cilantro.

Unwrap foil from tortillas. 

Place ¼ of the egg-vegetable mixture on each tortilla.

Sprinkle cheese on top.

Wrap up. 

Serve with extra salsa if desired.

Chocolate Clouds (not needed in card file box, often requested by students)

3 egg whites, at room temperature

1/8 tsp. cream of tartar

3/4 cup sugar

1 tsp. vanilla extract

2 tbsp. cocoa

2 cups (12 oz. bag) mini chocolate chips

Heat oven to 300.

Grease 2 cookie sheets or use parchment paper.

Beat egg whites and cream of tartar in large bowl at high speed with electric mixer until soft peaks form.

Gradually add sugar and vanilla, beating well after each addition until stiff peaks hold, sugar is dissolved and mixture is glossy.

Add cocoa, gently mix until combined.

Add chips, gently mix until combined.

Drop by tablespoonfuls onto cookie sheets or use pastry bag to pipe.

Bake 35 to 45 minutes or just until dry. Cool slightly, peel off paper.

Store, covered, at room temperature.

Makes 24 to 30, depending on size.

Corn Muffins

1/2 cup flour

1/2 cup yellow cornmeal

2 Tablespoons sugar

2 teaspoons baking powder

1/4 teaspoons salt

1 beaten egg

1/2 cup milk

2 Tablespoons oil

Preheat oven to 425.

Grease muffin cups or line with paper bake cups.

Combine all dry ingredients.

Stir in egg, milk, and oil.

Mix well until all ingredients are moistened.

Pour batter into prepared muffin cups.

Bake for 12 to 15 minutes.

Remove from pan.

Cream Cheese Tarts

1/2 cup sugar

2 eggs

1 8 oz. pkg. cream cheese, softened

1 tsp. vanilla

12 vanilla wafers

Heat oven to 350.

Combine sugar, eggs, cream cheese, and vanilla. Beat until smooth.

Line a 12 count miiffin /cupcake pan with paper baking cups.

Place a vanilla wafer in each baking cup.

Fill each cup 2/3 full with the batter.

Bake for 15-20 minutes.

Chill.

If desired, top each tart with canned cherry pie filling

Deviled Eggs

6 hard cooked eggs

1/8 tsp. salt

1/4 tsp. dry mustard

1/8 tsp. pepper

3 tablespoons mayonnaise

To hard cook eggs:

Place eggs in saucepan with water to cover eggs.

Bring to boil over high beat.

Reduce heat to simmer. Cover and cook 15 minutes.

Pour off hot water. Fill saucepan with cold water and let stand 2 minutes.

To remove shell gently tap egg. Peel off shell.

Cut peeled eggs lengthwise in half. Slip out yolks into small bowl.

Mash with fork.

Mix in salt, pepper, mustard, and mayonnaise.

Fill whites with yolk mixture, heaping lightly.

Garnish with paprika.

Fettuccini Alfredo

8 oz. uncooked fettuccini pasta

1/2 cup heavy cream

1/4 cup butter (1/2 stick)

1/3 cup grated cheese

In a large pot, boil water.

Add pasta, cook 9 minutes.

While the pasta is cooking, melt butter in large saucepan.

Gradually stir in heavy cream until well blended.

Stir in grated cheese.

Drain pasta.

Add to sauce and mix well.

Serve warm.

Garnish with parsley and extra grated cheese.

French Toast

3 eggs

1/2 cup milk

1 tablespoon sugar

1 teaspoon cinnamon

8 slices bread

2 tablespoons butter

In shallow bowl, mix eggs, milk,sugar, and cinnamon.

Heat half of the butter in large skillet on medium.

Dip 4 slices of bread in egg-milk mixture.

Place in pan.

Cook bread until golden brown on each side.

Repeat with remaining butter and bread.

Meatballs

1 pound chopped meat

1 clove garlic, minced

1 egg, beaten

1/2 teaspoon salt

1/2 teaspoon basil

1/4 teaspoon pepper

1/4 cup bread crumbs

Mix meat, garlic, egg, salt, basil, pepper, and bread crumbs.

Shape into 15 even-size balls.

Place on foil on baking pan with sides.

Bake in 350 oven for 20 minutes. Drain grease.

Quick Sauce

2 tbsp. olive oil

1 clove garlic, minced

1 28-ounce can crushed tomatoes

1/2 teaspoon basil

1/2 teaspoon oregano

salt and pepper to taste

Heat oil in Dutch oven, add garlic and saute until golden.

Add tomatoes, basil and oregano.

Bring to a boil. Reduce heat to medium.

Add meatballs to warm through.

Serve over pasta.

To serve: Cook spaghetti according to package directions.

Place spaghetti on plate. Top with meatballs and sauce.

Sprinkle with grated Parmesan cheese, if desired.

Meatloaf

1 pound ground beef

1/3 cup bread crumbs

1 egg, beaten

1 small onion, chopped fine

1/4 teaspoon salt

1/8 teaspoon pepper

1 teaspoon oregano

1 clove garlic, crushed (optional)

Preheat oven to 350.

Coat loaf pan with no-stick spray.

Mix all ingredients in a large bowl.

Spread in loaf pan.

Bake uncovered 1 hour until done.

Remove from pan.

Slice and serve.

Milkshakes

1 cup milk

½ cup Nestles Quick Chocolate or Strawberry Drink Mix

3 cups vanilla ice cream, slightly softened

Put ingredients in blender.

Use on/off speed, blend until smooth.

Scrape mixture away from blender sides.

Blend until creamy.

Pour into glasses.

Monkey Cake

1 16 oz. package refrigerator biscuits

4 tbsp. butter

1/2 cup sugar

2 tsp. cinnamon

Preheat oven to 375.

Grease bundt pan.

Melt butter in small pan or microwave.

Mix cinnamon and sugar in medium bowl.

Open the can of biscuits. Separate each biscuit.

Cut each piece into 4 pieces.

Dip each piece in meted butter then into cinnamon-sugar mixture

Place in bundt pan with pieces touching each other

Bake 20 minutes

Turn onto plate.

Eat warm, pull off pieces of the cake.

Pancakes

1 1/4 cups flour

2 T. sugar.

2 tsp. baking powder

3/4 tsp. salt

1 egg

1 tsp. vanilla

1 cup milk

3 T. oil

In large bowl, mix flour, sugar, baking powder, and salt:

In small bowl beat egg. Add vanilla, milk and oil.

Add 1iquid to flour mixture and stir just until moistened:

Heat skillet or griddle over medium heat. Brush lightly with oil:

Pour batter by scant 1/4, cupfuls onto hot skillet or griddle.

Cook until bubbly and edges look dry.

With spatula, turn and cook until underside is golden. Remove;

Repeat cooking process, brushing skillet with more oil, if needed until batter is

used up.

Serve with butter and syrup.

Rice Krispie Treats

1/4 cup margarine or butter

1 package (10 ounces, about 40 regular) marshmallows

6 cups Rice Krispie cereal

Butter a 9 x 13" pan.

Melt margarine in large saucepan over low heat.

Add marshmallows and stir until completely melted.

Remove from heat.

Add Rice Krispies.

Stir until coated.

Press into prepared pan.

Cool.

Cut into squares.

Variations:

Raisin: add 1 cup raisins with cereal

Peanut: add 1 cup peanuts with cereal

Peanut butter: stir 1/4 cup peanut butter into marshmallow mixture just before

adding cereal.

Zucchini Quiche

1 cup shredded cheese (about 4 ounces)

1 zucchini, grated

4 eggs

1/2 cup oil

1/2 cup milk

1/2 cup grated Parmesan cheese

1 c. buttermilk baking mix (Bisquick)

1 onion, trimmed and cut in quarters

Salt and pepper to taste

Dash of garlic powder, optional

Heat oven to 350.

Lightly grease 10" pie plate.

Sprinkle shredded cheese and zucchini in pie plate.

Beat. eggs, oil, milk, Parmesan cheese, baking mix, onion, and

     seasonings 15 seconds in blender on high speed.

Pour into pie plate.

Bake until golden brown, 30 to 35 minutes.

Let stand 5 minutes before cutting.

Refrigerate any remaining pie.

Puffy Pancake

1 T. butter

1/2 c. flour

1/4 c. sugar

1/8 tsp. salt

1/2 c. milk

2 dashes cinnamon

2 eggs

Heat oven to 475.

Lightly grease 9" glass pie pan with shortening.

Place butter in pie pan. Heat in oven 2 minutes or until butter melts.

Meanwhile, combine remaining ingredients in medium bowl.

Beat until very smooth.

Carefully swirl butter in pan to coat bottom.

Immediately pour batter into pan and bake for 5 minutes.

DO NOT open the oven during baking.

Reduce heat to 425 and bake 10-11 minutes longer.

Remove from oven and immediately top with Cinnamon Apples.

Sprinkle with powdered sugar.

Serve immediately.

Cinnamon Apples

2 apples

1 T. butter

I T. brown sugar

2 T. sugar

1/8 tsp. cinnamon

Wash, peel, core, and thinly slice apples.

Melt butter in skillet and add all ingredients.

Cook and stir for about 7 minutes or until tender.

Serve over Puffy Pancake.

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