• cookbookRecipes for FCS Classes
     
     
    Rice Krispie Treats--This a lab size recipe. If you want enough for a 13 x 9" pan use the recipe on the cereal box.
                                                  
    2 T. margarine or butter
    2 C. mini-marshmallows or 20 large marshmallows
    2 C. Rice Krispies
     
    In a saucepan on the stovetop melt the margarine or butter over low heat.  Add the marshmallows and stir constantly with a  wooden spoon until they are melted. Remove from heat and immediately stir in Rice Krispies until coated. This is  enough for an 8 x 8" pan.  Make sure you grease the pan (margarine, butter, vegetable spray, or vegetable shortening) and the rubber scraper before you press the mixture into the pan.  Allow to cool and cut into squares for serving.
     
     
    ***Remember variations are always fun. Add M&Ms, chopped dried fruit, or  1/4 C. peanut butter for new ideas.  Think of other ideas you may have.  Frost them with melted chocolate chips.  YUM!
     
    A similar recipe is this one for Rice Cereal Treats...
    1/4 C. margarine
    1 7-ounce jar marshmallow creme
    6 C. of  rice cereal
     
    Unwrap the margarine and place it in a microwave safe mixing bowl. Heat  margarine in the microwave for about 1 minute or until melted. Stir in the marshmallow creme.  Heat in the microwave for 1 minute.  Stir in the rice cereal.  Put into a 9 x 13" pan. Let cool and cut into squares.  Enjoy! 
     
    Other recipes you may want to try...
     
    Cereal Bars from Cooks.com 
     
       Pancakes                                                                                   pancakes
    (from scratch)
     
    1 egg                                                           1 T. baking powder
    3/4 C. milk                                                   1/2 t. salt
    2 T. vegetable oil                                          1 T. sugar
    1 C. flour                                                     Margarine and syrup
     
    Break the egg into a medium size mixing bowl.  Beat with a whisk or rotary beater until fluffy.  Beat in remaining ingredients just until smooth.  Heat prepared griddle.  Pour 3-4 Tablespoons of batter onto griddle.  Cook until pancake is covered with bubbles on the surface and the edges are puffy and dry.  Turn once and cook until the other side is golden brown. If using a nonstick griddle, be sure to use the correct turner so you don't scratch the finish. Serve with margarine and maple syrup.
     
    ***Variations to try---Add 1/4 C. blueberries or chocolate chips to the pancakes as they cook on the first side. 
     
    pancake chef
     
    Quick breads are fun and fast.  Which quick breads that we named in class have you tried?  Are there any you haven't tried?  Where would you find the recipe for them?
     
    Biscuits from Southern Living Cookbook
     
    1/3 C. cold butter or margarine, cut up
    2 C. self-rising flour
    3/4 C. buttermilk
    Butter or margarine, melted  
     
    Cut 1/3 C. butter into the flour with a pastry blender or two forks until crumbly; add buttermilk, stirring just until the dry ingredients are moistened. Turn dough out onto a lightly floured surfce; knead 3 or 4 times.  Pat or roll dough to a 3/4-inch thickness; cut with a 2 1/2 inch round cutter, and place on a lightly greased baking sheet.  Bake at 425 degrees for 12 to 14 minutes.  Brush biscuits with melted butter.  Enjoy with jam or honey.  Yield:  7 biscuits. 
     
    Doughnut Balls
     
    1/3 C. sugar
    1/2 C. milk
    1 egg
    2 T. fat, melted or liquid form
    1 1/2 C. flour
    1/2 t. salt
    1 t. baking powder
    1/2 t. nutmeg
    Oil for frying
    Powdered sugar, granulated sugar, cinnamon for coating after cooking.
     
    Blend liquid ingredients.  Add dry ingredients and stir just until they are moistened.  Drop by spoonful into hot oil and remove with a slotted spoon after both sides are properly browned. Allow to drain on paper towels.  Coat with powdered sugar, granulated sugar, or a cinnamon-sugar mixture before serving. 
     
    Muffins
     
    1 C. all purpose flour                            3 T. sugar
    1 1/2 t. baking powder                          1 egg
    1/4 t. salt                                              1/2 C. milk
                                                                1 1/2 T. melted fat or vegetable oil
     
    Sift dry ingredients into a mixing bowl and make a "well" in the center.  Beat egg and milk in another bowl.  Add the fat and pour quickly into the dry ingredients.  Stir just until the dry ingredients are moistened.  Put into greased muffin pans and bake at 425 degrees for 15-20 minutes.  Caution:  DO NOT OVERMIX.  Hint:  For a crunchy muffin top sprinkle with raw sugar before baking.
     
    Many variations are possible.  How about trying surprise muffins?  Fill each of the muffin holders 1/3 with batter.  Place 1/2 t. jelly or jam in the center. Cover  with enough batter to fill the cup 2/3 full. Be careful-- the jam is hot when it is first removed from the oven.  
     
     
    Sticky Buns (using a convenience product)--Thanks to Mrs. Ruese at Center for this popular recipe.
     
    1 tube of refrigerated biscuit dough                            For topping only...
    1/2 C. brown sugar                                                   2 T. sugar
    1/3 C. light corn syrup                                              1/2 t. cinnamon
    3 T. margarine
     
    Preheat the oven to 400 degrees.  Grease a round cake pan.  Melt the margarine over low heat in a saucepan.  Remove the sauce pan from the heat and add the brown sugar and the corn syrup.  Stir this mixture until it is smooth and without a grainy texture.  Pour it into the greased cake pan.  Make the topping. Dip each biscuit into the topping mixture.  Place biscuits in the pan with the sides touching.  Place only two in the center of the pan.  Bake ten minutes.  Remove carefully from the oven and allow to cool for one minute.  Flip cake pan over onto a large plate.  Enjoy!
     
    EggScrambled Eggs
     
    2 eggs per person
    2 T.  milk per person
    1 T. margarine or butter
     
    Crack eggs into a small bowl.  Beat eggs with a fork until uniform in color. Add milk. Melt margarine in skillet over low heat.  Pour in egg mixture.  Let cook until it starts to set on the bottom and sides, then lift and fold over with a wide spatula so uncooked part goes to the bottom.  Avoid breaking up the eggs any more than necessary.  Continue cooking, about 5 minutes, till the eggs are cooked throughout, but still glossy and moist.  Remove from heat immediately and serve.  
     
    Mini Loaves of Bread                                                    warm bread
    3/4 t. yeast
    1/2 C. water (105-115 degrees)
    1 1/4 C. flour
    1 1/2 t. sugar
    1 t. shortening
    1/4 t. salt
     
    Measure all ingredients except water and set on the counter.  Measure water and check the exact temperture using an instant read thermometer.  The temperature must be exact! 
     
    Place the shortening, sugar, salt, water and yeast in a mixing bowl.  Add 1 C. of the flour.  Stir with a wooden spoon. Begin to add the remaining flour. Dough should NOT be dry and should stick to the spoon.
     
    Dump dough out onto a clean countertop, using only a little flour to knead. Do this for about six minutes.
     
    Lightly grease a mini loaf pan.  Put dough in it and flip it over.  This oils the top.  Now shape like a loaf of bread.  Cover with plastic wrap and refrigerate overnight.
     
    Bake at 425 degrees for 15 minutes.  Brush the top with butter when it comes out of the oven.
     
     
    mac and cheese             Macaroni and Cheese
     
    1 C. elbow macaroni
    1 1/2 T. margarine
    1 1/2 T. flour
    1/4 t. salt
    1 C. milk
    8 slices American cheese
     
    Grease a 1 quart casserole and set aside.  Cook macaroni according to package directions stirring occasionally; drain and place in casserole dish.  For cheese sauce melt margarine in a sauce pan over medium heat.  Stir in flour and salt making a paste.  Add the milk all at once.  Cook and stir until thick and bubbly. Then cook for one minute.  Add cheese in pieces and continue stirring until cheese melts.  Pour over macaroni and mix well.  This may be served now OR baked for 15 minutes at 350 degrees.
     
    How could you add more nutrition and interest to this recipe?  Would you add chunks of ham?  chopped broccoli? put buttered bread crumbs on top before baking? Think about meal appeal when designing your menus.
     
    Cheese Manicotti
    1 manicotti shell for each person in your lab                                
    1 beaten egg
    6 oz. ricotta cheese
    1/2  C. mozzarella cheese
    2 T. Parmesan cheese
    1 T. dried parsley
    1/2 t. oregano
    1 14-1/2 oz. can Italian stewed tomatoes
    1 8 oz. can tomato sauce
     
    Cook pasta about 6-8 minutes or until tender but still firm.  To avoid tearing the pasta, use tongs to carefully remove manicotti from boiling water.  Drain well and cool slightly.   Meanwhile, for the filling stir together egg, ricotta cheese, mozzarella cheese, parmesan cheese, parsley, and oregano.  Spoon filling into the noodles and arrange in a casserole dish. Combine undrained tomatoes and tomato sauce; pour over the shells in the baking dish (or use your favorite spaghetti sauce).  Bake covered for 15 minutes at 350 degrees.  Uncover and bake 10 minutes more until heated through.  Serve with tossed salad.
     
    Cookies
    cookies                                                                    
     Cookies are classified as drop, bar, molded, pressed, refrigerator, and rolled.
    See if you can classify the following recipes:
    under construction
                                                                                     pastry chef
     
    Crazy (Chocolate) Cake
    1 1/2 C. flour                                          1/3 C. vegetable oil
    1 C. sugar                                               1 T. vinegar
    3 T. cocoa                                              1 t. vanilla
    1 t. baking soda                                       1 C. water
    1/2 t. salt
     
    Preheat oven to 350 degrees.  In a mixing bowl, add the flour, sugar, baking soda, and salt.  Make three holes in the dry flour/sugar mixture.  Put the oil in one hole, cocoa in another hole, and the vanilla and vinegar in the third hole.  Pour the water over the entire mixture and mix.  Pour batter into an 8 x 8" square pan.  Bake in a preheated 350 degree oven for 30 minutes.  Once cake has cooled frost it with desired frosting.
     
    Chocolate Frosting for 8 x 8 Cake
    2 T. margarine                                          1 T. plus 1 t. milk
    1/4 t. vanilla                                              1 C. powdered sugar
    2 T. cocoa
     
    In a small saucepan, melt the margarine.  In a bowl, mix together the margarine, vanilla, and the cocoa with an electric mixer.  Add to this 1 T. of the milk and stir. Add the powdered sugar and mix well.  Add the remaining milk and stir until smooth.  Frost the prepared cake and serve.
     
    Yellow Cake
    1 1/3 and 2T. flour                                    3/4 t. vanilla
    1 1/4 t. baking powder                              1 egg
    1/4 C. margarine                                       1/2 C. and 2 T. milk
    3/4 C. and 2 T. sugar                                1/2 t. salt
     
    Grease and lightly flour an 8 x 8" pan.  Combine the flour, baking powder, and salt. In another bowl, beat the butter with an elelctric mixer for about 3 minutes. Add sugar and vanilla, and beat until well combined.  Add egg and beat 2 minutes longer.  Add dry ingredients and milk alternately to beaten mixture, beating after each addition.  Pour into greased and floured pan.  Bake in a preheated 375 degree oven for 25-30 minutes or untill done.  Cool 10 min. on wire racks; remove from pans; cool and frost.
     
    Buttercream Frosting for one 8 x 8 " cake
    2 T. softened margarine
    1 C. powdered sugar
    1/8 t. salt
    1/2 t. vanilla
    1 T. milk
     
    In a bowl, beat the margarine with an electric mixer.  Add 1/2 C. of the powdered sugar and mix thoroughly.  Add salt, milk and vanilla; mix.  Add the rest of the powdered sugar and beat thoroughly until creamy.  May add food coloring--just a couple of drops---if desired.  Spread onto a cooled cake.
     
    Individual Cheesecakes
     
    1-8oz. package of cream cheese, softened
    1/4 C. plus 2 T. sugar
    1 egg
    1 1/2 t. lemon juice
    1/2 t. vanilla flavoring
    12 vanilla wafers
    12 paper baking cups
    cherry or blueberry pie filling
     
    mixerBeat cream cheese, sugar, egg, lemon juice, and vanilla flavoring until light and fluffy.  Line muffin pan with paper baking cups.  Place a vanilla wafer in the bottom of each cup. Fill each baking cup 2/3 full with cream cheese mixture.  Bake in a 375 degree oven for 15-20 minutes or until set. Let cool then refrigerate.  Top with 1 tablespoon of pie filling when serving.
     
     
    Grilled Pizza Sandwiches
     
    2 slices of bread per person
    2 slices of cheese per person
    1 slice pepperoni (sandwich size) per person
    1/2 C. pizza sauce
    2 T. butter or margarine, melted
    Assorted pizza toppings
     
    Prepare sandwiches by laying bread on a flat surface.  Spread 1 t. sauce on each slice.  Top each with a slice of cheese, then place a slice of pepperoni on half of the slices.  Now is the time to add your favorite ingredients like olives or mushrooms.  Cover each of the meat topped slices with the additional cheese/bread.
     
    Brush the top of each sandwich with melted butter and place butter side down on a heated griddle or a large skillet on medium heat.  Brush the other side of the sandwich with melted butter. Grill the first side until golden brown, aboutr 2-4 minutes.  Turn sandwiches and press down with the spatula/turner.  Grill on the second side. Cuit sandwiches into four pieces.
     
    Heat remaining pizza sauce and serve as a dip with the sandwiches.