Gunnison Middle School - Mrs. Hubbard: Recipes

5. Have 3rd person break eggs into mixing bowl and using a whisk or fork, slightly beat eggs, then mix in milk and salt and pepper. (If you get a shell into the egg, get it out, come and ask teacher how if you need help)

6. Pour the eggs into the pan

7. Sprinkle the cheese and chili peppers over the eggs

8. Bake for 15 - 20 minutes or until eggs begin get hard.

9. Remove from oven, serve, and enjoy!

StirFry Noodles
This week we made two stir-frys - one with ramen and one lo mein noodles, this is the one we did with the lo mein. We adjusted the recipe a bit, but this is the basis of the idea. Follow the link to see the recipe:

Cantonese Soy Sauce Pan-Fried Noodles

Changes we did:
We subbed in frozen veggies
No wine in ours! We used rice vinegar (I have used white wine at home though)
We used Lo Mein noodles from Safeway
We made about triple the amount of sauce because it is yummier when it is saucier

Have Fun!

ASIAN GARLIC NOODLES

INGREDIENTS:

· 8 ounces spaghetti

· 1 tablespoon oil

· Handful of mushrooms, sliced

· ¼ head cabbage sliced thin

· 1 carrot, grated

FOR THE SAUCE

· 1/3 cup soy sauce

· 2 cloves, garlic, minced

· 2 tablespoons brown sugar, packed

· 1 tablespoon sambal oelek (ground fresh chile paste), if you like spice you can add more to your OWN at the end

· 1 tablespoon fish sauce or rice vinegar

· ½ teaspoon ginger powder

· 1 teaspoon sesame oil

DIRECTIONS:

1. Fill a large sauce pan with water

2. Put water on stove on high and bring to a boil (put a lid on the pot, it will boil faster)

3. Collect and prepare ingredients

1. Someone needs to start chopping veggies now - remember, 1 knife, 1 set of hands, 1 cutting board!

4. In a small bowl, whisk together all the sauce ingredients and set aside

5. Once water is boiling, cook pasta, DO NOT cook pasta with the lid on! Pasta is done when you can no longer see a white mark in the middle of the noodle (Mrs. Hubbard will walk you through this)

6. When pasta is done, drain well.

7. While pasta is cooking, cook the veggies.

8. Heat olive oil in a non stick pan over #7 heat for a minute.

9. Add mushrooms, cabbage, and carrot.

10. Cook, stirring frequently, until tender, about 8-10 minutes.

11. When veggies are soft, stir in spaghetti, and sauce until well combined, about 2-3 minutes.

12. Serve in bowls and eat with forks.

Large Soft Pretzels

Ingredients

¾ cup hot water from tap

2 teaspoons sugar

3 teaspoons yeast

2 cups flour

2 Tablespoons melted butter

1 teaspoon coarse salt

1 egg, beaten in a small bowl

Coarse salt to taste

Instructions

1. Preheat oven to 425 degrees F

2. Mix water and sugar together in a medium bowl until sugar is dissolved, add the yeast. Let the mixture stand until yeast softens and begins to form a creamy foam, about 5 minutes

3. In your largest bowl, whisk flour, melted butter, and salt together until well mixed.

4. Pour the yeast mixture into the flour mixture and stir with a fork or wooden spoon until dough starts to cling to itself.

5. Turn dough onto a floured work surface and knead until smooth, about 5 minutes.

6. While the dough is getting kneaded, have someone crack an egg into a small bowl and beat it with a fork or small whisk.

7. Cut dough into enough pieces for each person in your group to have one piece. Each group member should take their piece and roll it into a long rod and then fold into a pretzel shape.

8. Brush the egg onto the pretzels and then sprinkle with salt

9. Bake in oven 10-12 minutes.

To Die for Blueberry Muffins

1 ½ cups flour

¾ cup white sugar

½ teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 cup frozen blueberries (or other frozen fruit)

1. Preheat oven to 400 degrees

2. Line a muffin tin with muffin liners

3. Mix flour, sugar, salt, & baking powder into a large bowl

4. In a separate bowl, combine oil, egg, and milk

5. Pour the wet ingredients into the dry ingredients and gently mix until combine

6. Fold fruit into mixture being CAREFUL to not over stir

7. Scoop the batter into muffin liners

8. Cook 23 minutes

Vegetarian Borscht Recipe

Makes about 4 servings. Find full recipe HERE.

Ingredients:

· 1/2 pound beets cut into small pieces or shredded

Wash and cut into thin shreds at least one set of beet greens

· 2 garden onions, sliced up the green a little bit (about ½ a store onion)

Chop a little bit of the green TOP of your onions into SMALL pieces and set aside in a bowl to be used as a garnish (you could use green onions, chives, or parsley as garnish as well)

· 1 carrots, peeled and cut into small pieces or shredded

· 2 large cabbage leaves, cut thinly into shreds

· Dash of oil

· 3 cups of water

· 1 heaping Teaspoon of Vegetable Bullion (you can use a bullion cube as well)

· Juice of 1/4 a lemon

· Salt to taste

· Coarsely ground black pepper

· Sour cream (optional, omit for vegan soup)

Instructions:

1. Peel and cut the onions, carrots, and beets (or shred the carrots and beets)

2. Cross-Chop some of the greens from the top of the onions into small pieces. SET ASIDE! There are for garnish LATER not now.

3. Slice up the 1 bunch of beet leaves and the cabbage leaves into very small strips. (you could cross-chop this as well)

4. Heat olive oil in a large sauce pan or soup pot, add a pinch of salt

5. Add prepared veggies from Step 1

6. Sauté the veggies, over medium heat (6-7) in the olive oil with a pinch of salt in a large soup pot for 5-8 minutes, (until veggies are soft).

7. After they are soft, add the sliced cabbage, sliced beet greens, and 3 cups of water.

8. Then add vegetable bullion.

9. Bring to a boil and simmer 15 minutes, until the vegetables are tender. With a few minutes left, add the lemon juice.

10.Remove from heat and using ladle, serve into bowls.

11. Garnish with freshly grated black pepper, a dollop of sour cream, and chopped onion tops, if desired.

Honey Whole Wheat Bread

Click on the link above to head on over to Bob's Red Mill and their Honey Whole Wheat Bread. We made this in class and it was delish!

Fresh Hashbrowns - All you need to know

We made hashbrowns this week in a very simple method. However, the link above will tell you all about different ways to do it and what will work better or worse.

Here is the rough recipe we used in class this week:

Shred a potato on the large holes on a shredder (bigger or more potatoes = more hashbrowns)
Rinse potatoes
Squeeze water out of shredded, rinsed potatoes
(later classes did not rinse potatoes, and it worked better - but you still want to squeeze as much moisture out of shredded potatoes as possible using a cheesecloth or a dish towel)
Heat oil up in a pan
Plop the shredded potatoes into pan and cover
Cook on medium-high 5-10 minutes - don't stir, just let them alone
Flip
Cook on the second side, medium-high 5-10 minutes
Serve up.

Brown Gravy from Beef Broth

Ingredients:

2 tbsp unsalted butter
2 tbsp flour
1 1/2 cup beef broth/stock
A splash of Worcestershire sauce
Pinch pepper (Black or white)

Instructions:

· Collect butter, flour, and beef broth in bowls and have them ready in your kitchen

· Melt your butter in a saucepan on heat #7

· Add the flour and cook for 2 minutes making sure not to burn the mixture.

· Add in half a cup of beef broth and whisk as it thickens drastically.

· Add another half cup of broth and whisk until the mixture starts to thin.

· Slowly whisk in the remainder of the broth.

· Add the splash Worcestershire sauce and a pinch of pepper.

· Simmer the gravy on heat #4 for 3-4 minutes, whisking occasionally, do not let it burn.

· Check your seasonings and serve.

Basic White Gravy:

1/4 cup vegetable oil
1/3 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups milk

1. Heat the oil slightly in a pan
2. Whisk flour, salt, and pepper into oil
3. Cook a bit
4. Slowly pour in milk and whisk continuously until it is thick
5. Serve

Crisco Biscuits

(modified from http://www.crisco.com/recipes/baking-powder-biscuits-2333)

Ingredients:

· 2 cups All Purpose Flour

· 1 tablespoon baking powder

· 1/2 teaspoon salt

· 1/2 cup Crisco^® All-Vegetable Shortening

· 3/4 c milk

Instructions:

1. Preheat oven to 450 degrees.

2. Stir together flour, baking powder, and salt in a medium bowl

3. Cut in Crisco with a pastry cutter until well blended.

4. Stir in milk until it forms a soft ball of dough that pulls away from the sides of the mixing bowl.

5. Turn dough out on floured surface. Knead gently 5-6 times. Do not work in too much flour. Keep dough light. Do not overwork.

6. Using fingers push dough into a slab that is at least ½ inch thick and up to 1 ½ inches thick

7. Cut biscuits with a floured glass

8. Place biscuits on baking sheet pan, with sides just barely touching.

9. Reroll remaining dough and continue to cut and reroll until all dough is used

10. Bake for 12-15 minutes, until browned and risen up high.

11. Remove from oven and IMMEDIATELY cover with a clean towel so biscuits steam themselves. This makes them softer.

Fruit Cobbler - Sort of…

(true cobbler has biscuit on top - this cobbler has biscuit mix all around)

4 Tablespoons butter melted

1/3 cup flour

¼ cup sugar

¾ teaspoon baking powder

Dash of salt

1/3 cup of milk

½ teaspoon vanilla

2 pieces of fruit (peaches, apples, pears, apricots…) use more fruit if fruit is small

1. Preheat oven to 375 degrees

2. Cut fruit up into bite size pieces

3. Mix flour, sugar, baking powder, & salt in a medium mixing bowl

4. Add milk and vanilla to flour mixture

5. Put pan into oven and melt butter

6. Remove pan with POTHOLDERS! And place on stove

7. Pour batter into pan - do NOT mix into butter, just let the batter pour into the butter however it goes

8. Sprinkle fruit over the top of the batter

9. Cook for 25 minutes until golden brown

10.Cool a bit and serve

Fruit Crisp

¾ cup oats

¼ cup whole wheat flour

¼ cup brown sugar

¼ cup butter melted

2 peaches (or pears, apples, apricots, etc…)

1. Heat oven to 375

2. Cut up peaches into chunks

3. Mix oats, flour, and sugar in a medium mixing bowl with a wooden spoon

4. Pour in melted butter

5. Put peaches into a square pan

6. Spread oat mixture over peaches

7. Cook for 20-25 minutes

8. Clean up while crisp cooks

Apple Crisp

For the Crumb Topping:

· 1/2 cup whole wheat flour

· 3/4 cup old-fashioned rolled oats

· 1/4 cup light brown sugar

· 1/4 teaspoon baking powder

· 1/4 teaspoon ground cinnamon

· 1/3 cup unsalted butter, melted

For the Apple Filling:

· 3-4 large apples , peeled and thinly sliced (or not peeled, whatever you prefer)

· 3 Tablespoons butter, melted

· 2 Tablespoons all-purpose flour

· 2 Tablespoons milk

· 2 Tablespoons brown sugar

· 1/4 teaspoon ground cinnamon

Instructions

1. Preheat oven to 375 degrees F.

For the topping:

1. In a medium size bowl, combine the crumb topping ingredients with a wooden spoon until everything is moist.

For the Apple Filling:

1. Peel (or not) and slice the apples thinly and place in your large bowl

2. In a small bowl, combine melted butter and flour until well blended.

3. Add milk to butter/flour mixture and stir well.

4. Add brown sugar, cinnamon, and salt to butter/flour mixture.

5. Pour butter/flour mixture over apples and toss to coat.

6. Pour apple mixture into an 8x8-inch baking dish and spread into an even layer.

7. Sprinkle crumb topping evenly over the apples.

8. Bake for 30-35 minutes or until golden brown and top is set.

9. Remove from oven and allow to cool for at least 10 minutes before serving.

Peach Crisp

For the Crisp Topping:

· 1/2 cup whole wheat flour

· 3/4 cup old-fashioned rolled oats

· 1/4 cup light brown sugar

· 1/4 teaspoon baking powder

· 1/4 teaspoon ground cinnamon

· 1/3 cup unsalted butter, melted

For the Peach Filling:

· 3-4 large peaches chopped or sliced

· 3 Tablespoons butter, melted

· 2 Tablespoons all-purpose flour

· 1 Tablespoons brown sugar

· 1/4 teaspoon ground cinnamon

Instructions

1. Preheat oven to 375 degrees F.

For the Crisp Topping:

1. In a medium size bowl, combine the crumb topping ingredients with a wooden spoon until everything is moist. ADD the BUTTER LAST! Mix all the dry stuff together BEFORE adding the butter.

For the Peach Filling:

1. Slice the peaches place in your large bowl

2. In a small bowl, combine melted butter and flour until well blended.

3. Add brown sugar and cinnamon, to butter/flour mixture.

4. Pour butter/flour mixture over peaches and toss to coat.

5. Pour peach mixture into an 8x8-inch baking dish and spread into an even layer.

6. Sprinkle crumb topping evenly over the peaches.

7. Bake for 30-35 minutes or until golden brown and top is set.

8. Remove from oven and allow to cool for at least 10 minutes before serving.

German Pancakes

1 T butter

3 eggs

3/4 c milk

1 T sugar

Dash of salt

½ c flour

1. Turn oven on to 450 degrees

2. Spray a 8-10 inch pan (round, square, cast iron, etc - just don't use glass - it can shatter in a 450 degree oven)

3. After pan is sprayed, place 1 T butter into pan (just drop it right in and let it sit there). Set pan aside

4. In a mixing bowl, combine eggs and milk, beat with whisk until combined

5. Add sugar and salt to egg mixture

6. Add flour to egg mixture a little bit at a time, fully mix so there are NO clumps between flour additions

7. Once all the flour is in, mix with whisk until combined. Set Egg mixture aside.

8. The pan and butter need to be HOT in order to properly cook German Pancakes so…

9. Place pan in oven for 3-5 minutes - until butter is bubbling HOT - it might even turn a bit brown, that is OK!

10. Check pan in oven, if butter is melted, take out USE POTHOLDERS if not melted, leave in until butter is melted

11. Once butter is melted, take out (USE POTHOLDERS!) and place pan on stove top

12. Pour batter into pan and put pan back into oven

13. Cook for 15 minutes

14. Remove from oven, cut up and serve

YUMMY!

Roasted Potatoes

The student made roasted potatoes from the potatoes they harvest and boy were they YUMMY!!! It is a recipe that is sort of make it as you go but here is an idea of what we did:

* Cut up potatoes into whatever shape and size you desire (smaller cook faster). *Put potatoes into a bowl and put in some olive oil and some spices. We use salt, pepper, Italian seasoning, and cayenne for the spice loving students. You could also use rosemary, basil, oregano, or ...
* Place potatoes on a rimmed baking sheet and cook at 400 for 20 - 30 minutes until potatoes are soft (cook longer for crispy if you would like that). Be SURE to stir the potatoes 2-3 times during cooking so they cook evenly.
* Serve and Enjoy!

Sauerkraut

Ours DID NOT work out very well. We used the very outer tough leaves of the cabbage plants as the actual cabbages were eaten by the deer. However, homemade sauerkraut is super yummy. You can see how to make it HERE.

Baked Cheesy Squash Rounds

Ingredients:

Some Squash

1 egg

2 tablespoons milk

1/4 cup breadcrumbs

3 tablespoons parmesan cheese

Garlic powder

Salt

Black pepper

Chopped parsley

1. Pre-heat oven to 450 Degrees

2. Get baking sheet and have Mrs. Hubbard spray it, then, set it on counter top

3. Set up cutting area with cutting board and collect a chefs knife from Mrs. Hubbard

4. Cut squash into 1/4 inch slices - be safe! Think about the best way to set squash for safest cutting

5. Chop the parsley

6. Mix in a small eating or mixing bowl: egg, milk, and garlic

7. In another small eating or mixing bowl combine: breadcrumbs, cheese, parsley, and pepper

8. Dip squash slices into the egg mixture and then into crumb mixture and then place on the baking sheet

9. Bake for 10 minutes

10. Use Spatula to flip pieces and then bake another 5 minutes

11. Pull out of oven and enjoy!

12. Clean up and put materials & equipment away

Zucchini Muffins

Ingredients:

· 1/2 c whole-wheat flour

· 1/3 white flour

· 1/4 cup sugar

· 1/2 teaspoon ground cinnamon

· 1/2 teaspoon baking powder

· 1/4 teaspoon baking soda

· A dash of salt

· 1/2 cup shredded zucchini

· 2 Tablespoons milk

· 3 tablespoons oil

· 1 egg

Topping:

· 1 tablespoon sugar

· 1/4 teaspoon ground cinnamon

Directions:

1. Preheat oven to 400°.

2. Put 6 paper muffin liners into your muffin pan (start with 6 and if you need more, just get some from Mrs. Hubbard)

3. In a large mixing bowl combine whole-wheat flour, white flour, sugar, cinnamon, baking powder, baking soda, and salt. Use a whisk to stir together

4. In a different mixing bowl, combine zucchini, milk, oil, and egg use a wooden spoon to stir together.

5. Pour the zucchini mixture into the flour mixture and with a wooden spoon, stir just until moist.

6. Spoon batter into the muffin cups

7. Combine the topping ingredients (sugar and cinnamon) and then sprinkle it over tops of muffins.

8. Bake 15 minutes or until golden

9. Remove from pans immediately

10. Serve and enjoy!

Ramen Noodle Stir-Fry

Ingredients:

· 2 cup mixed vegetables

· 2 package ramen noodles

· 1 ramen noodle spice packet

· 2 cup water

Directions:

1. Put stove on #9 (high heat)

2. Warm frying pan up for a minute or two and then add vegetables and sauté* until vegetables are thawed and tender

a. *What is sauté? It is when you cook things in a frying pan stirring occasionally with a wooden spoon

3. Break ramen noodles up a bit

4. Add ramen noodles, 1 spice packet, and water to frying pan.

5. Cook the noodles until tender and the water is absorbed.

6. Serve in bowls and eat up.

Breakfast Burritos(without cutting skills)

Ingredients:

2-4 T of chopped onions depending on how much you want

1-2 T of chopped mild green chili depending on how much you want

1 egg per group member plus 1 more

Dash of salt & pepper (use the salt and pepper shakers in your end cap)

1 tortilla per group member

1 slice of cheese per group member

Oil (see instructions for how much)

DIRECTIONS:

1. Collect onions and chilies in a soufflé dish

2. Break eggs into a small mixing bowl and beat with fork

3. Add a dash of salt and pepper to the eggs

4. Put oil in frying pan and heat up over # 7 heat for 1 minute

5. Add the onion and chopped chili to the hot frying pan

6. Sauté onion and chili for 3 to 4 minutes or until soft and clear looking.

7. Pour the beaten eggs into the pan and scramble the eggs with the vegetables.

8. Put the tortillas on plates and the cheese in the middle of the tortilla, then put plates into microwave 1 at a time for 20-30 seconds or until cheese is melted.

9. Using a wooden spoon, scoop some of the egg filling into each tortilla.

10. Hot sauce and ketchup is on the Demo Table if you want some

11. Fold up burrito and eat! Yum yum!

Chocolate Chippers

Ingredients:

1/4 c margarine

1/4 cup sugar

1/4 cup brown sugar

1/2 teaspoon vanilla

1 egg

1 cup flour

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 cup chocolate chips

Instructions:

1. Turn oven on to 350 degrees

2. In largest mixing bowl, using hand mixer, blend margarine, sugar, and brown sugar using wooden spoon or handmixer - mix for only about 10 seconds if you use mixer

3. Add vanilla and egg to margarine mixture and mix in using hand mixer

4. In a separate mixing bowl: mix flour, baking soda, and salt together with wooden spoon

5. Pour flour mixture into margarine mixer and mix together using wooden spoon

6. Pour in chocolate chips and mix in with wooden spoon

7. Using 2 spoons, scrape batter onto sprayed cookie sheet - makes about 12 cookies.

8. Bake for 12 minutes

Carrot Cookies!?!?

Yes! Veggies can be sweets too!

Ingredients:

1/4 cup + 2 T brown sugar

1 egg

2 T +1 t margarine

1/4 t salt

1 c flour

1/2 t cinnamon

1/2 t baking powder

1/4 t nutmeg

1/2 carrot - grated

Instructions:

· Wash hands

· Turn oven on to 375 degrees

· Place cookie sheet on counter for Mrs. Hubbard to spray with oil.

· Get out largest mixing bowl and place brown sugar, egg, margarine, and salt into it.

· Wash and Grate carrot onto a plate or into a bowl

· use smallest grating holes on grater

· Using hand mixer on lowest setting, mix the sugar, egg, margarine, and salt together for 5-10 seconds.

· Get out medium sized mixing bowl and place flour, baking powder, cinnamon, and nutmeg in it. Mix together with a wooden spoon.

· Add the carrots to the egg mixture.

· Add the flour mixture to the egg/carrot mixture and mix everything together using a wooden spoon.

· Drop by spoonfuls onto a cookie sheet.

· Bake 10 minutes

· What do you think? Carrots in cookies???

Roasted Beets & Potatoes

The students made roasted beets & potatoes from the beets & potatoes they harvested and boy were they YUMMY!!! It is a recipe that is sort of make it as you go but here is an idea of what we did:

* Cut up beets & potatoes into whatever shape and size you desire (smaller cook faster).
*Put beets & potatoes into a bowl and put in some olive oil and some spices. We used salt, pepper, onion powder, garlic powder, and cayenne for the spice loving students. You could also use rosemary, basil, oregano, or just about anything!
* Place beets & potatoes on a rimmed baking sheet and cook at 400 for 20 - 30 minutes until beet & potatoes are soft (cook longer for crispy if you would like that). Be SURE to stir them 2-3 times during cooking so they cook evenly.
* Serve and Enjoy!

Pumpkin Cookies

· 1 1/2 cup flour

· 1/2 t baking powder

· 1/2 t baking soda

· 1 t cinnamon

· 1/4 t nutmeg

· 1/4 t cloves

· 1/4 t salt

· 1/4 c margarine

· 3/4 cup sugar

· 1/2 cup pumpkin puree

· 1 egg

· 1/2 t vanilla

1. Preheat oven to 350 degrees F

2. Using a whisk, combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

3. In a different bowl, using a wooden spoon or fork, cream together the margarine and sugar.

4. Add pumpkin, egg, and 1 teaspoon vanilla to margarine mixture, and beat until creamy.

5. Pour dry ingredients into pumpkin mixture and mix until combined

6. Using two spoons, drop dough onto parchment covered cookie sheet

7. Bake for 15 to 20 minutes in the preheated oven.

8. Let them cool for 2 minutes before removing from cookie sheets to paper towels and mouths. ;)

No Chill Gingerbread Cut-Out Cookies

(Half Recipe) - makes about 2 sheets of cookies depending on how thick and what size

Ingredients

¼ cup sugar

¼ cup molasses

1 t ginger

½ t allspice

½ t cinnamon

½ t cloves

1 t baking soda

¼ cup butter

1 egg

1 ¾ cup flour

Directions

1. Heat oven to 350

2. Put the following ingredients into a saucepan: sugar, molasses, ginger, allspice, cinnamon, and cloves. Set aside.

3. Place butter on a plate and slice into chunks with a butter knife, set aside

4. Place baking soda into as small bowl and set aside.

5. Mix eggs in yet another bowl and set aside.

6. Put saucepan on stove at 7-8 heat. Stir with wooden spoon and bring to a boil.

o While one group member is stirring saucepan ingredients, have a different group member measure flour into a medium mixing bowl and set aside.

7. Once the stove mixture is boiling, stir in butter until melted

8. Once butter is melted, remove from heat and stir in baking soda (it will foam)

9. Transfer mixture to your largest mixing bowl

o Use a rubber spatula to get it all out of sauce pan and into bowl

10. Mix the beaten egg to foam mixture

11. Add the flour about 1 cup at a time, to the mixture and stir with a wooden spoon until you can no longer get things to mix together. Then use hands to knead the dough into a bowl. (you can flip it out of the bowl onto a floured surface to make it easier)

12. On a LIGHTLY floured surface, roll out the dough to about ¼ inch thickness

13. Cut out cookies, re-knead and re-roll the leftover bits until you have used it all up. Use spatula to get cookies off of floured surface onto cookie sheet.

14. Bake for 12 minutes (less time for thinner cookies)

Gingerbread Cookies - Let sit overnight…

(Half Recipe) - makes about 2 sheets of cookies depending on how thick and what size

1 ½ c flour

1 t baking soda

1 t ginger

½ t cinnamon

½ t allspice

½ t cloves

¼ t salt

1/8 t pepper

½ stick butter softened

2 T margarine

¼ c brown sugar

1/3 c molasses

1 egg

Directions:

1. Using a whisk, mix flour, baking soda, cinnamon, ginger, allspice, cloves, salt and pepper in a medium bowl. Set aside.

2. In your largest bowl, using a hand mixer to beat the butter, margarine, and brown sugar until well combined.

3. Beat molasses and eggs into sugar and butter mixture

4. Using a wooden spoon, gradually mix in the flour mixture to make a stiff dough

5. Divide the dough into two thick disks and wrap each disk in plastic wrap

6. Refrigerate until chilled (3 hours - 2 days)

7. Remove from fridge and let sit for 15 minutes to warm up. Roll out on floured surface to ¼ inch thick. Cut with cookie cutters. Cook at 350 for 12 minutes. (less time if cookies are very thin)

Royal Frosting

Ingredients:

4 egg whites

4 cups powered sugar

1/2 teaspoon lemon flavoring (or almond or vanilla or whatever flavor you want)

food coloring

Directions:

Using a mixer, mix egg whites until getting stiff
Add sugar 1 cup at a time and mix in well before adding next cup
(you can use a whisk for this part if you want)
Mix until smooth and shining
Add flavoring
Add food coloring
Put into a bag or piping bag and put onto cookies
Allow a few minutes to harden

Ms. Hoskins’ Sugar Cookies

Ingredients:

2/3 cup shortening

¾ cup white sugar

1 teaspoon vanilla

1 egg

4 Tablespoons milk

2 cups flour

1 ½ teaspoon baking powder

¼ teaspoon salt

Instructions:

1. Thoroughly cream shortening, sugar, and vanilla.

2. Add egg - beat until light and fluffy.

3. Stir in milk

4. In a separate bowl sift together dry ingredients

5. Add dry ingredients to moist ingredients

6. Wrap dough with plastic wrap

7. Refrigerate at least 1 hour

8. When ready, roll out and cut cookies.

9. Cook at 375 degrees 6-8 minutes

PEANUT BUTTER OATMEAL BARS {GLUTEN FREE}

These chewy, gluten free, one-bowl Peanut Butter Oatmeal bars are super simple to throw together and make a great breakfast or snack.

INGREDIENTS

· ½ cup natural peanut butter (or can sub almond butter)

· ½ cup coconut oil, melted or at room temperature

· ½ cup applesauce or smashed ripened banana

· ¼ cup honey

· 2 eggs

· 1 teaspoon vanilla extract

· ½ teaspoon cinnamon

· 2 cups rolled oats, gluten free if needed

· ½ cup bittersweet or dark chocolate chips (optional)

INSTRUCTIONS

1. Preheat oven to 350 degrees. Spray a 8x8 baking dish with cooking spray. In a large bowl, whisk together peanut butter through vanilla extract. Add cinnamon and oats and stir to combine. Stir in chocolate chips if using. Pour mixture into prepared pan and smooth evenly with a spoon. Bake for 26-28 minutes or until edges are lightly browned. Cool on a wire rack. Cut into squares.

Mrs. Hubbard's Pinto Beans

Ingredients:
2 cups pinto beans
2 Tablespoons cumin
2 Tablespoons onion powder (or a whole onion chopped)
1 Tablespoon ground garlic (or 2 garlic cloves smashed or chopped)

Instructions:
Wash the beans
If you want to soak the beans, soak them for 6-10 hours in water
If you don't want to soak the beans, that is AOK
Put the soaked beans, or totally dry rinsed beans into a crock pot
Pour all the spices over the beans
Cover the beans with water until water is 2 inches above the beans
Cook pre-soaked beans 6-8 hours on low
Cook un-soaked beans 8-10 hours on low

Spiced Oatmeal Cookies

· 1/2 cup butter flavored shortening

· 1/2 cup packed light brown sugar

· 1/4 cup white sugar

· 1 eggs

· 1/2 teaspoon vanilla extract

· 1 cups all purpose flour

· 1/2 teaspoon baking soda

· 1/2 teaspoon ground cinnamon

· 1/4 teaspoon ground cloves

· 1/4 teaspoon salt

· 1 1/2 cups rolled oats

1. Preheat oven to 350 degrees F

2. In a large bowl, cream together: butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth.

3. In a different bowl, combine the flour, baking soda, cinnamon, cloves, and salt

4. Pour the flour mixture into the sugar mixture.

5. Stir in the oats. (if you want to add chocolate chips - now is the time... 1/4 cup)

6. Drop by rounded teaspoonfuls onto parchment lined cookie sheets.

7. Bake 10 to 12 minutes until light and golden. Do not overbake.

8. Let them cool for 2 minutes before removing from cookie sheets to paper towels and mouths. ;)

CLEAN ALL DISHES and PUT AWAY BEFORE eating!

Ramen Made Indian

INGREDIENTS

· 1 cup frozen veggies

· 1/4 tsp. Corriander powder

· 1-2 dashes of Red Cayenne pepper

· 1/2 tsp. Moroccan Spices

· 2 -3 dashes ground black pepper

· 2-3 dashes of salt

· 1 Ramen noodles 'cake'

· 1 cup water

· 1/4 cup garbanzo beans

· A handful of chopped cilantro

INSTRUCTIONS

1. Put stove on #7

2. Warm frying pan up for a minute or two and then add vegetables

3. Sauté* until vegetables mostly thawed

*What is sauté? It is when you cook things in a frying pan stirring occasionally with a wooden spoon

4. Break ramen noodles up a bit

5. Add ramen noodles, water, coriander, cayenne pepper, Moroccan spice, black pepper, salt, and garbanzo beans to frying pan.

6. Cook the noodles until tender and the water is absorbed.

7. Serve in bowls, put some fresh cilantro on the top, and eat up.

8. Put water and soap into pan and put back onto burner to soak while you eat. (burner should be off!)

PIZZA!!!!

Dough Ingredients:

3 cups all-purpose flour

2 ¼ t yeast

2 tablespoons vegetable oil

1 teaspoon salt

1 tablespoon white sugar

1 cup hot water from the tap (110* F If you have a thermometer you can check)

Dough and Putting Pizza Together Directions:

1. Turn oven onto 375 °F

2. Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water.

3. Add more water if needed 1 tablespoon at a time until all dry bits in bottom of bowl stick into ball of dough

4. Turnout onto lightly floured surface and knead for 10 minutes

5. (at home you can let the dough rise for up to an hour and a half, but if you don't have time, move onto step 6)

6. Roll dough out on floured surface (don't roll very thin)

7. Pick dough up and spread out on flat cookie sheet or pizza pan, which ever is right size

8. Spread pizza sauce on it

9. Top as desired. Toppings naturally fall into center of pizza, so spread toppings near crust before center. (you can put toppings or cheese on first, don’t OVER LOAD the pizza!)

10. Bake for 20 to 25 minutes.

Sauce Ingredients: (or use pre-made sauce from the store)

· ¾ cup canned tomato sauce

· ½ t garlic powder

· ½ t oregano

· ½ t basil

· Salt and pepper to taste (a few dashes each)

Sauce Directions:

1. Mix everything together.

2. Spread on dough

Over-Night Pizza Crust

Ingredients:

· 3c bread flour

· 2 tsp sugar

· 1 1/2 tsp salt

· 1/2 tsp yeast

· 1 1/3c cold water

· 1 Tbsp olive oil, plus more for brushing

Instructions:

1. Measure 1 1/3 cup of the hottest tap water possible from the sink in a liquid measuring cup.

2. Add yeast to the water in the measuring cup and set aside

3. Use a whisk to combine flour, sugar, and salt in a large mixing bowl

4. Add oil and water/yeast mixture to the flour mixture

5. Mix with a wooden spoon until combined and then use your hands to form into a dough. If it is very gooey, add flour. When dough is smooth-ish, stop adding flour. Then, continue to knead in the bowl or on a floured counter.

6. Knead for 5-10 minutes.

7. Put a small amount of oil in a medium bowl and drop the dough in, then flip the dough over to cover all sides with oil. Then cover the bowl with plastic wrap.

8. You can leave on the counter for an hour and then put into the fridge, or you can put directly into the fridge for up to 48 hours.

9. If possible, take out of the fridge an hour before you want to use the dough, if not possible, take out when you are ready to use, roll out, and place on a cornmeal sprinkled pan.

10. Top as desired and cook in a 400-500 preheated oven for 12-16 minutes.

11. Serve and Enjoy

Sky-High Apple Pie Muffins

Ingredients:

· 1 ½ cups whole wheat flour

· 1 ½ cups all-purpose flour

· 1 and 1/2 teaspoons ground cinnamon

· 1/2 teaspoon ground nutmeg

· 1 cup milk (or soy, nut, or regular)

· 1/2 cup dark brown sugar

· 1/4 cup granulated sugar

· 1/3 cup yogurt or kefir

· 1/3 cup vegetable oil

· 2 large eggs

· 3 and 1/2 teaspoon baking powder

· 1/2 teaspoon salt

· 1/8 teaspoon baking soda

· 1-2 cups of chopped or grated apple

Directions:

1. Preheat oven to 425F. Put muffin liners into 18-20 muffin tins

2. In a large bowl combine the flours, cinnamon and nutmeg.

3. In a separate large bowl, whisk together the milk, sugars, yogurt, oil, eggs, baking powder, salt, and baking soda.

4. Gently fold wet mixture into the flour, stirring until *just combined* - do NOT overmix.

5. Gently fold in the apples.

6. Spoon the batter into 12 muffin tin cups, making sure each one is filled to the very top.

(usually, filling muffin tin cup to the very top is BAD, but in this recipe it is GOOD!)

7. Bake for 5 minutes at 425 degrees, then immediately reduce the oven temperature to 375 degrees and bake for another 15-18 minutes, or until a toothpick inserted in the center comes out clean.

Peanut Butter Cookies

Ingredients:

1 1/4 c flour

1/2 t salt

1 t baking powder

1/2 c shortening (margarine, butter, or Crisco)

1/2 c peanut butter

1/2 c granulated sugar

1/2 c brown sugar

1/2 t vanilla

1 egg

Instructions:

1. Turn oven on to 375 degrees

2. Using a wooden spoon, mix together flour, salt, and baking powder in a mixing bowl

3. In a separate bowl mix shortening, peanut butter, and sugars together using electric hand mixer - mix for only about 10 seconds

4. Add vanilla and egg to sugar mixture, again use electric mixer to mix (less than 10 seconds!)

5. Pour flour mixture into peanut butter mixture and mix together using wooden spoon

6. Shape into 3/4 inch balls

7. Placed on cookie sheet

8. Flatten each cookie with tines of a fork, dip fork in a bit of flour occasionally to keep it from sticking to dough

9. Bake 10-12 minutes

Meat Balls

Ingredients

½ lb ground beef

½ lb ground pork

¼ cup breadcrumbs

2 Tablespoons milk

2 Tablespoons diced onion

¼ teaspoon garlic powder

½ teaspoon Italian seasoning

1 egg

2 Tablespoons parmesan cheese

Salt and pepper

Instructions

1. Preheat oven to 400

2. Mix all ingredients in a bowl

3. Put tinfoil on a cookie sheet, you can spray tinfoil to reduce sticking

4. Shape into about 20 meat balls and place the meat balls on the cookie sheet

5. Bake for 18-20 minutes, until internal temperature is 160

Sweet and Sour Chicken

Ingredients:

· 1/2 chicken breast

· 1 stalk celery

· 1/2 cup chopped cabbage

· 1/2 carrot shredded

· 1/4 cup pineapple chunks

· Pinch of dried ginger

· 1/4 t garlic powder

Sauce:

· 3 T vinegar

· 1/4 cup brown sugar

· 1/4 cup ketchup

· Pinch of dried ginger

· Pinch of garlic powder

· 1/2 cup chicken stock

· 1 T cornstarch

Don’t forget to make some rice too!

Directions:

Prepare ingredients:

1. Shred your carrot using the big holes on your grater

2. Chop up cabbage into strips

3. Chop celery

4. Dice chicken into small cubes

5. Collect pineapple and a bit of juice in a small bowl from supply table

6. Collect spices in a small bowl dish (the spices listed on the left not the ones under the Sauce ingredients)

Prepare Sauce:

1. Mix all sauce ingredients in a medium bowl

2. Make sure to mix cornstarch in thoroughly using a whisk.

Cooking:

1. Heat a frying pan, over 7-8 heat for 30 seconds.

2. Add all vegetables and spices (but NOT pineapple).

3. Stir-fry quickly 3-4 minutes. Remove from pan, place in bowl and set aside.

4. Put pan back on stove, and reduce heat to 6-7.

5. Put chicken into pan and stir fry until no longer pink on outside (5-7 minutes).

6. Add vegetables back into frying pan as well as sauce and pineapple.

7. Cook over low heat until cornstarch is cooked, about 4-5 minutes, or until sauce is slightly thickened.

8. Serve over hot cooked white or brown rice.

Crepes

Ingredients:

1 cup white flour

1/2 cup whole wheat flour

3 eggs

1 T oil

1 ½ cups 2% milk

Dash of salt

Instructions:

1. Place all ingredients in bowl and mix until smooth with electric mixer

2. Pour into pie pan and dip heated electric crepe maker into batter, flip over and allow crepe to cook**

3. Remove with spatula and serve with topping of choice

4. Repeat until batter is all used up.

**If you don’t have a crepe maker, pour batter into oiled frying pan, tip pan to spread batter out, and then cook until dry looking, flip, cook a few more moments, and then remove from pan to serving area.

All the above Family and Consumer Sciences Recipes have been made in Mrs. Hubbard's FCS classes. Some require a 45-minute class period and some, 80-minute classes. Pies and breads were made one day and consumed the next.

Gunnison Middle School - Mrs. Hubbard

Recipes - All grades

ASIAN GARLIC NOODLES

DIRECTIONS:

INSTRUCTIONS

Dough Ingredients:

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