Reminder for all Hexter 5 students
All coursework was due Friday, March 23rd.
Scores will be enterered in Infinite Campus throughout the week.
Missing and late assignments will be accepted 4/3 - 4/6.
(Please note that class time will not be provided to complete overdue tasks.)
Study sessions are Tuesday and Thursday mornings before school if you need help.
Crepes can be filled with just about anything. We used fruit. Try different fillings as desired.
These crepes were easy to make, very tasty, and quite versatile. Fillings and toppings can be savory or sweet. This is the recipe we made in class.
"Here is a simple but delicious crepe batter which can be made in minutes. It's made from ingredients that everyone has on hand."
This is a dessert crepe recipe. It's easy to make in the blender and can be made a day ahead.
In a blender, combine all of the ingredients and blend for 10 seconds. Place the batter in the fridge for at least an hour or overnight – it will actually keep for 48 hours (this helps prevent the crepes from tearing when cooking).
To cook, heat a small nonstick frying pan over medium-high heat and melt enough butter to coat the bottom of the pan. When heated (put your hand under the faucet and splash a little water on the pan; if the droplets sizzle, the pan is ready), pour about 2 1/2 tablespoons (a little more than 1/8 cup) batter in the pan and quickly pick up pan and swirl around so batter is evenly distributed in the pan.
(Note: how much batter you pour for each crepe really depends on your pan – it’s a little bit trial and error. The batter should evenly coat the pan’s bottom; you will need to experiment with the amount you need for each crepe. Also, my first crepe is never perfect!).
Cook for about 30 seconds, or until bubbles form on the surface and the edges look cooked/lightly browned: Take a rubber spatula and run it along the edges of the crepe to loosen and flip; you can also use your fingers if you’re careful. Cook for another 10 seconds and serve. Continue with the rest of the batter, yielding 15-20 crepes, depending on the size of your pan.
The egg tutorial link is in our Google classroom.
1 Tbsp. butter
Salt and pepper to taste
Mix eggs well. Cook in prepared skillet. (Preheat on medium and turn to low)
Remember to cook the eggs LOW & SLOW, stirring often.
Upcoming Due Dates
Monday, March 19 -- FCS Kitchen Assessment in Google Classroom
Friday, March 23 -- FCS Kitchen Basics Mini-Book
Friday, March 23 -- Individual Lab Log in Google Classroom
This week's labs:
Tuesday, March 20 -- Scrambled Eggs
Thursday, March 22 -- Crepes
These recipes are for two sandwiches or quesadillas. To make single servings, use half the recipe.
Grilled Cheese Sandwiches
Preheat skillet over medium heat. Generously butter one side of each piece of bread. Place two pieces of bread butter-side-down onto skillet bottom and add 2 slices of cheese on each piece of bread. Top with other pieces of bread (butter side out). Grill until underside is golden brown and cheese is slightly melted. Flip sandwich. Continue grilling until underside of bread is golden brown; cheese should be melted. Remove from skillet and cut each sandwich in half.
2 flour tortillas (6 inch)
1/2 cup shredded cheese
This week we made Cookies in a Jar and Brownies in a Jar. Next week, 14 jars will be given out to Rocky Top staff members. Thank you to all the H5 Grizzlies for assembling these fine gifts.
M&M COOKIES IN A JAR
YIELD: 1 JAR (pint size) To make this in a quart size jar, double the recipe.
These easy, budget-friendly jars make for the perfect holiday gift that everyone will love!
The Best Brownies Ever...in a Jar
(makes one 9X9 pan)
1. Wash, rinse and dry quart (1 litre) canning jar.
2. Layer the ingredients as follows:
2/3 tsp salt
5/8 cup flour
1/3 cup cocoa powder
1/2 cup flour
2/3 cup brown sugar
2/3 cup sugar
1/2 cup chocolate chips
1/2 cup white chocolate chips
3. Close jar with lid and ring.
4. Decorate the jar, however it tickles your fancy.
5. Copy these recipe instructions (below) and tie to the jar with ribbon:
1. Preheat oven to 350F. Grease a 9X9 baking pan.
2. Pour the contents of the jar into a large bowl and mix well.
3. Stir in 1 teaspoon vanilla, 2/3 cup vegetable oil and 3 eggs. Beat until just combined.
4. Pour the batter into the pan and bake for 20 to 25 minutes.
This week we'll work with some different units of measurement and add to our mini-books.
On Thursday, 3/15, we'll move into the kitchens to make grilled cheese sandwiches and quesadillas.
We put homemade whipped cream on top of pudding filled graham cracker crusts. We used instant pudding mix and followed the recipe on the package. Graham cracker crusts are available already made, but we prepared ours using boxed crumbs and melted butter. We baked our crusts.
Graham Cracker Crust
1. In small bowl stir together crumbs and sugar. Add margarine or butter. Toss until combined.
2. In 9-inch pie plate evenly spread crumb mixture. Press onto bottom and sides of pie plate. Refrigerate for 1 hour or until firm. (Or, bake at 375°F for 6 to 8 minutes or until light brown. Cool.)
3. Fill as directed in recipe.