We made bite size and regular pan brownies from this recipe.
Please be sure to submit all coursework by Tuesday, May 15th.
Our last lab will be on Monday, May 14th.
(Please remember to wear proper lab attire.)
We will be making bite size brownies.
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. Each team made a half batch.
"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.
4 medium apples, peeled and chopped
2 tablespoons butter
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
2 teaspoons cornstarch
In 2-quart saucepan, heat apples, butter, brown sugar, cinnamon and cornstarch to boiling over medium-high heat. Reduce heat; simmer about 5 minutes or until thickened and apples are tender. Set aside to cool slightly.
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!
This week we'll be in the kitchens on Monday (5/7), Wednesday (5/9), and Thursday (5/10).
Monday: Cookies in a Jar
Wednesday: Scrambled Eggs
Grilled Cheese Sandwich
Preheat skillet over medium heat. Generously butter one side of each piece of bread. Place the pieces of bread butter-side-down onto skillet bottom and add a slice of cheese on each piece of bread. Grill until underside is golden brown and cheese is slightly melted. Flip one piece of the bread onto the other, making the sandwich. If needed, continue grilling until bread is golden brown; cheese should be melted. Remove from skillet and cut sandwich in half.
* Sandwich could also be assembled butter sides out. Using this method, grill one side until golden brown, then flip until the other side is done and the cheese is melted.
1 flour tortilla (6 inch)
1/4 cup shredded cheese (use a little more if you like)
This week we'll head into the kitchens to make grilled cheese sandwiches and quesadillas.
Our lab will be on Thursday, May 3rd.
On Monday, 4/16, we'll finish watching the movie, Ratatouille.
Beginning Tuesday, 4/17, we'll start learning the fundamentals of hand sewing.
By the end of the week, we should be starting to make our puppets.
Welcome 6th graders.
This week we'll get acquainted, learn about FCS, and discuss our plans for the hexter.
You should bring your Chromebook and a pen or pencil to class everyday.
Please return your Safety Commitment Forms by Friday, April 13th.