This week we'll make individual size pudding pies with homemade whipped cream. We'll also practice our measuring techniques by assembling cookies in jars.
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This week we will focus on kitchen and food safety as well as basic measurement techniques.
This week we'll get acquainted with each other and the FCS classroom. On a daily basis, please come to class prepared with your Chromebook and a pen or pencil.
Cupcakes from Scratch Prep Time: 15 mins Bake Time: 25 mins Servings: 10 cupcakes *Recipe is for high altitudes Ingredients:
Instructions:
Here are links to the frosting recipes:
Chocolate Buttercream Frosting www.geniuskitchen.com/recipe/chocolate-buttercream-frosting-44126 Vanilla Buttercream Frosting www.bettycrocker.com/recipes/vanilla-buttercream-frosting/39107a19-be94-4571-9031-f1fc5bd1d606 This week we'll finish sewing puppets. On Tuesday, 2/13, we'll bake cupcakes and then frost them on Wednesday, 2/14.
This week we'll be hand sewing. We will learn some basic techniques and stitches.
By the end of the week, you'll create a puppet. 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." Ingredients:
Dessert Crepes This is the dessert crepe recipe we tried. It's easy to make in the blender and can be made a day ahead. Ingredients
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. This week we'll learn about cooking eggs and egg dishes. We'll make scrambled eggs on Thursday, 2/1, and crepes on Friday, 2/2.
Grilled Cheese Sandwiches (makes 2 sandwiches)
Ingredients:
Directions: Preheat skillet over medium heat. Generously butter one side of each slice of bread. Place bread butter-side-down onto skillet bottom and add 1 slice of cheese on each piece of bread. Grill until cheese is slightly melted and flip one side onto the other making a sandwich. Continue grilling until bread is golden brown and cheese is melted. Flip as needed. Repeat with remaining 2 slices of bread, butter and slices of cheese. Cheese Quesadillas (makes 2 quesadillas) Ingredients: 2 flour tortillas (6 inch) ½ cup shredded cheddar cheese (a little more if you like) Directions:
This week we will work with measurements and portion sizes. We'll make grilled cheese sandwiches and quesadillas on Thursday 1/25.
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