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In this cooking club, we do TEAMWORK, we do HELP, we do RESPECT, PUNCTUALITY, AND LAUGHTER. We do FRIENDSHIP, We do COFFEE and CAKE. We COMMUNICATE AND LISTEN. We do MOTIVATION. WE DO GREAT THINGS!!!
Sunday, April 5, 2009
JUST DESSERTS WORKSHOP
Apple Pie-5 Heartland Brownies-4 Nestle Chocolate Chip Cookies -5 Oatmeal Raisin Cookies-5 Orange Dream Pie-3.75 Very Vanilla Snickerdoodles-4.25
1 ½ cups flour 1 tsp baking soda ½ tsp salt ¾ tsp cinnamon 1 cup sugar ½ cup butter 2 eggs ¼ cup milk 1 2/3 cup rolled oats 1 cup raisins
Mix together first 4 ingredients. Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add milk, oats and raisins. Mix well Add dry ingredients and blend.
Drop by teaspoonful on a cookie sheet or tray. Flash freeze. Pack in a freezer bag.
Serving day instructions: Place cookie balls on a lightly greased cookie sheet. Bake at 350 for 10-12 minutes.
Mix together: ½ - ¾ cup sugar ½ tsp cinnamon 2 – 4 Tbsp flour
Stir in 6 cups apples – about 6-7. Place apple mixture in prepared crust. Top with 2-3 pats of butter. Place second crust on top of apples. Flute edges and cut slits in top. Freeze in a freezer bag with a paper plate on top to protect crust.
Serving Day: Bake at 350 for 50 – 60 minutes or until filling is bubbly and crust is golden.
1 cup butter, melted 2 cups sugar 1/2 cup baking cocoa 4 eggs, beaten 2 t. vanilla 1 1/2 cups flour 1/2 t. salt 1/2 cup nuts (optional) Powdered sugar
Yields 24 brownies:
Combine butter, sugar, and cocoa. Add beaten eggs and vanilla. Mix together well. Beat in flour, salt, and nuts. Spread in a greased 9x13 pan. Bake in a preheated 350 degree oven for 20-25 minutes. Test for doneness; Do not overbake. Sprinkle powdered sugar over warm brownies. Cool brownies completely. Freeze.
Topping: Scant 1/2 cup sugar 1 tbsp ground cinnamon
Using an electric mixer, cream butter and sugar in a large bowl. Beat in eggs, milk, and vanilla. In a separate large bowl, mix all-purpose flour, whole wheat flour, baking powder, and salt. Add the flour mixture to the butter and egg mixture and beat well. Beat in remaining flour mixture. The batter will be stiff. In a small bowl, mix sugar and cinnamon Roll the dough into 1-inch balls. Roll doughs in topping and place on a baking sheet. Flash freeze for 30 minutes. Store in freezer bags.
To bake one dozen cookies:
Place frozen cookies 3 inches apart on a parchment-lined baking sheet. Bake at 375 for 8-10 minutes or until tops crack. Cool for 2 minutes before eating.
6 oz can frozen orange juice concentrate 1 pint vanilla ice cream, softened 1 11 oz can mandarin oranges, drained and broken into pieces 4 cups whipped topping graham cracker crumb pie crust
Yields 1 pie
In a large bowl, beat orange juice concentrate for 30 seconds. Blend in ice cream. Fold in broken mandarin orange pieces and whipped topping. If necessary, freeze until mixture will mound. Spoon mixture into graham cracker crust. Garnish with mandarin oranges and mint sprigs if desired. Cover with plastic wrap, then foil. Freeze until firm about 4 hours.
Serving day instructions:
Let stand at room temp for 10 minutes before serving.
6 comments:
Oatmeal Raisin Cookies
1 ½ cups flour
1 tsp baking soda
½ tsp salt
¾ tsp cinnamon
1 cup sugar
½ cup butter
2 eggs
¼ cup milk
1 2/3 cup rolled oats
1 cup raisins
Mix together first 4 ingredients. Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add milk, oats and raisins. Mix well Add dry ingredients and blend.
Drop by teaspoonful on a cookie sheet or tray. Flash freeze. Pack in a freezer bag.
Serving day instructions:
Place cookie balls on a lightly greased cookie sheet.
Bake at 350 for 10-12 minutes.
Apple Pie
2-crust pie pastry – I use Pillsbury refrigerated
Mix together:
½ - ¾ cup sugar
½ tsp cinnamon
2 – 4 Tbsp flour
Stir in 6 cups apples – about 6-7. Place apple mixture in prepared crust. Top with 2-3 pats of butter. Place second crust on top of apples. Flute edges and cut slits in top. Freeze in a freezer bag with a paper plate on top to protect crust.
Serving Day:
Bake at 350 for 50 – 60 minutes or until filling is bubbly and crust is golden.
Heartland Brownies:
1 cup butter, melted
2 cups sugar
1/2 cup baking cocoa
4 eggs, beaten
2 t. vanilla
1 1/2 cups flour
1/2 t. salt
1/2 cup nuts (optional)
Powdered sugar
Yields 24 brownies:
Combine butter, sugar, and cocoa. Add beaten eggs and vanilla. Mix together well. Beat in flour, salt, and nuts. Spread in a greased 9x13 pan. Bake in a preheated 350 degree oven for 20-25 minutes. Test for doneness; Do not overbake. Sprinkle powdered sugar over warm brownies. Cool brownies completely. Freeze.
Nestle Toll House Cookies
1 cup butter
¾ cup sugar
¾ cup brown sugar
1 tsp vanilla
2 eggs
2 ½ cups flour
1 tsp baking soda
1 tsp salt
2 cups chocolate chips (12 ounces)
Combine butter sugar, brown sugar and vanilla. Beat until creamy. Beat in eggs. Gradually add dry ingredients. Mix well. Stir in chocolate chips.
Drop by teaspoonful on a cookie sheet or tray. Flash freeze. Pack in a freezer bag.
Serving day instructions:
Bake at 375 for 8-10 minutes.
Very Vanilla Snickerdoodles:
2 cups (4 sticks) butter, softened
3 cups sugar
3 eggs
1/4 cup milk
2 tablespoons double-strength vanilla extract
3 1/2 cups all-purpose flour
2 cups whole wheat flour
2 tablespoons baking powder
1/2 tsp salt
Topping:
Scant 1/2 cup sugar
1 tbsp ground cinnamon
Using an electric mixer, cream butter and sugar in a large bowl. Beat in eggs, milk, and vanilla. In a separate large bowl, mix all-purpose flour, whole wheat flour, baking powder, and salt. Add the flour mixture to the butter and egg mixture and beat well. Beat in remaining flour mixture. The batter will be stiff.
In a small bowl, mix sugar and cinnamon
Roll the dough into 1-inch balls. Roll doughs in topping and place on a baking sheet. Flash freeze for 30 minutes.
Store in freezer bags.
To bake one dozen cookies:
Place frozen cookies 3 inches apart on a parchment-lined baking sheet.
Bake at 375 for 8-10 minutes or until tops crack. Cool for 2 minutes before eating.
Frozen orange dream pie:
6 oz can frozen orange juice concentrate
1 pint vanilla ice cream, softened
1 11 oz can mandarin oranges, drained and broken into pieces
4 cups whipped topping
graham cracker crumb pie crust
Yields 1 pie
In a large bowl, beat orange juice concentrate for 30 seconds. Blend in ice cream. Fold in broken mandarin orange pieces and whipped topping. If necessary, freeze until mixture will mound.
Spoon mixture into graham cracker crust. Garnish with mandarin oranges and mint sprigs if desired. Cover with plastic wrap, then foil. Freeze until firm about 4 hours.
Serving day instructions:
Let stand at room temp for 10 minutes before serving.
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