Strawberries & Cream Muffins

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1 Strawberries & Cream Muffins 1 Cup of flour 1/4 teaspoon baking powder 1/8 teaspoon baking soda 1/4 teaspoon salt 1/8 teaspoon cinnamon 1/4 cup (or 4 T) butter, softened 1/4 cup white sugar 1/4 cup light brown sugar 1 egg 1/4 cup sour cream 1/2 teaspoon vanilla 6 Strawberries, coarsely chopped 1. Place muffin papers into the muffin pan 2. Combine flour, baking powder, baking soda, salt and cinnamon in a medium size mixing bowl; set aside. 3. In another mixing bowl, beat butter with mixer until creamy. Gradually add white sugar, beat 1 minute or until light and airy. Mix in brown sugar. Beat in egg. Beat in sour cream and vanilla. 4. Add the wet mixture to the flour mixture. Stir with a spoon or spatula until the ingredients are just mixed, but no longer. 5. Gently stir in strawberries 6. Pour into a muffin tins 7. Bake at 350 F for minutes or until toothpick comes out clean.

2 Syrup Muffins Total Time: 40 mins Prep Time: 20 mins Cook Time: 20 mins 1 1/2 tablespoons softened butter 3 tablespoons of sugar ½ egg (beat it up and split it with the station next to you) 1 teaspoon vanilla ¼ cup milk 1 cup flour 1 ½ teaspoons baking powder ½ teaspoon salt 5 tablespoons pancake syrup 1. Preheat oven to 300 degrees F 2. Put muffin papers into a muffin pan (about 6) 3. In a mixing bowl, stir together flour, baking powder, and salt and set aside. 4. With electric mixer, beat butter and sugar. Add egg and vanilla, and milk and mix. 5. Add wet ingredients to dry ingredients and mix well. 6. Place 2 tablespoons of batter in each muffin cup. 7. Top batter with 1 tablespoon of syrup and then 1 tablespoon of remaining batter 8. Place in oven to bake for about minutes. They are done when a toothpick comes out clean. 9. Let cool for a few minutes. 10. To serve, remove the muffin paper, turn the muffin upside down, and pour 1 tablespoon of syrup on top.

3 Banana Pancakes Servings: 4 Prep Time: 20 minutes ½ cup flour 1 ½ tablespoons sugar 1 teaspoon baking powder ¼ teaspoon salt ¼ teaspoon vanilla extract ½ egg (beat it up and split it with the station next to you) ½ cup coconut milk (shake well before opening) 1 tablespoon butter, melted 1 ripe banana, mashed : 1. Mix the flour, sugar, baking powder & salt in a bowl. 2. In a separate bowl combine the vanilla, egg, coconut cream, melted butter and bananas. Whisk thoroughly until blended. 3. Gently whisk the flour mixture into the liquid until just mixed. Allow the batter to rest for 5 minutes. 4. Spray a frying pan with cooking spray and heat over medium heat. 5. Pour 1/4 cup of batter into the pan and cook for 1 to 2 minutes until underside is golden. Flip it with a spatula and cook on other side for 1 to 2 minutes more until cooked through. Put onto a plate. Continue with remaining batter. 6. To serve -- add a dab of butter to each pancake and syrup if desired.

4 Strawberry -Banana Smoothie 5 strawberries, hulled. 1 banana cut up ½ cup of skim milk ¼ cup of ice cubes ½ cup of vanilla yogurt 1 teaspoon vanilla 2 tablespoons of granulated sugar 1. In a blender, place all ingredients. 2. Cover and blend until smooth.

5 Caribbean Snow This recipe has four parts: 1. Meringue Group A 2. Mix-ins Group A 3. Vanilla Pudding Group B 4. Whipped cream Group B 1. Two groups (A & B) will work together on this recipe. 2. First, they will separate one egg. 3. Group A will use the egg white to make the meringue. 4. Group B will use the yolk to make the stove-top vanilla pudding. 5. While the pudding is cooling and the meringue is baking: 6. Group A can prepare the mix-ins 7. Group B can make the whipped cream. 8. Then, they will use all four parts assemble their individual desserts. GROUPS A AND B SHOULD FOLLOW THE RECIPES BELOW, AND THEN COME BACK TO THIS PAGE TO FINISH IT OFF TOGETHER. PUTTING IT ALL TOGETHER 1. All four people should get a small disposable cup and a spoon. 2. Each person should put the following things in their cup: o Vanilla Pudding o Whipped Cream o Meringues (break into small pieces the size of dice) o Chocolate Chips o Pieces of Banana 3. You can either add the ingredients in layers like a parfait, or you can stir them together like a Dairy Queen Blizzard. If you mix them, do it gently so you can still see some yellow pudding and some white whipped cream.

6 Crunchy Banana Snow This recipe has two parts: 5. Meringue 6. Whipped cream While the meringues bake, make the whipped cream, which is listed below the meringue recipe. Meringue Recipe 1 large egg whites, at room temperature (see Tip) 1/8 teaspoon cream of tartar 1/4 cup sugar 1/4 teaspoon vanilla extract 1. Separate egg into small bowl, letting the white fall into the bowl and discarding the yolk. If there s any trace of yolk in the white, discard the white and start over. If it s yolk-free, transfer to a clean medium mixing bowl. 2. Add cream of tartar to the whites and beat with an electric mixer on medium-high speed until soft peaks form. Slowly add sugar, about 1 tablespoon at a time, until all the sugar has been added. Continue beating until the whites are stiff and shiny. Add vanilla and beat for 30 seconds more. 3. Have your teacher check your bowl before you continue. 4. Position racks in the upper and lower thirds of the oven; preheat to 300 F. Line 1 baking sheet with parchment paper. Place a small amount of the meringue under each corner of the paper to secure it to the pan. Fill a 1-quart sealable plastic bag with the meringue. Seal the bag almost completely, leaving a small opening for air to escape from the top as you squeeze. Snip off one corner of the bag with scissors, making a 3/4-inch-wide opening. Push the meringue through the hole, piping meringue onto a cookie sheet about the size of a quarter. 5. Bake the cookies until dry and crisp throughout, about 30 minutes. Let the cookies cool to room temperature, about 10 minutes. CARIBBEAN SNOW Meringues you just made 1/2 cup heavy whipping cream 2 teaspoons of sugar ¼ teaspoon of vanilla 1/4 cup of milk chocolate chips 1 banana 1. While the meringue is baking, pour the whipping cream into a large bowl and whip it until stiff peaks form, 4 to 5 minutes. Beat in 2 teaspoons of sugar and ¼ teaspoon of vanilla. 2. Peel and chop the banana. 3. When the meringues are finished and cooled, break them into pieces by hand. (You want the pieces to be about the size of dice). 4. Add the broken meringues and the banana chunks to the whipped cream and mix on low. 5. Gently stir in the chocolate chips. 6. Spoon the mixture into a dish.

7 Vanilla Pudding 1 1/4 cups milk (pref. whole milk), divided 1/4 cup sugar 1 large egg yolk 1 Tbsp cornstarch dash of salt 1 t. vanilla 1. In a medium saucepan, combine 1 cup of milk and 1/4 cup sugar. 2. Bring to a simmer, stirring occasionally to dissolve the sugar. 3. In a medium bowl, whisk together egg yolk, cornstarch, remaining 1/4 cup milk and salt until smooth. 4. Whisking constantly, gradually pour the hot milk mixture from the saucepan into the bowl until all of it has been incorporated. 5. Pour whole mixture back into the saucepan and cook over medium heat, stirring with a spatula, until the pudding just comes to a simmer and cook for 2-3 minutes until pudding thickens. 6. Stir in 1 tsp vanilla extract to the thickened pudding. 7. Remove from heat and divide evenly into two dessert cups or individual bowls. Pudding will continue to thicken as it cools. Serve slightly warm or chilled. Serves 2.

8 Fruit Pizza Cookie Crust ½ cup all-purpose flour ½ teaspoon baking soda 1 teaspoons baking powder 2 Tablespoons softened butter (room temperature) 1/4 cup white granulated sugar 1/2 egg (beat it up and split it with the station next to you) 1 teaspoon vanilla extract Sauce ½ cup cream cheese 2 Tablespoons powdered sugar 1 teaspoon vanilla Toppings Fruit of your choice (such as sliced strawberries, raspberries, blueberries, banana) 1. Preheat oven to 350 degrees F and grease a cookie sheet with cooking spray. 2. In a small bowl, stir together flour, baking soda, and baking powder. Set aside. 3. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. 4. Sprinkle flour on the rolling pin and on the surface where dough will be rolled out 5. Sprinkle the dough and your hands with flour and form the dough into a ball. Use a rolling pin to roll the dough into the shape of a small pizza crust and place it on greased cookie sheet. 6. Bake 6 to 10 minutes or until golden. 7. While crust is baking, prepare the cream cheese layer and fruit toppings. 8. Cream Cheese Layer: Beat cream cheese, sugar & vanilla until smooth & creamy. Set aside. 9. Fruit: Wash, dry & cut fruit as necessary. 10. When crust is done baking, let it cool for a few minutes before placing on serving plate. 11. Then spread cream cheese on the crust and arrange the fruit in a pattern on top.

9 Caribbean Red Beans and Rice ¼ cup of uncooked rice ½ cup of water 2 t. of vegetable oil ¼ cup of chopped onion (or less) ¼ cup of red beans, drained and rinsed ¼ cup of chicken broth ¼ cup of coconut milk Salt Pepper 1. In a medium pan on high heat, boil water. Once it has started to boil, pour the rice in and turn it down to medium. Cover the pot and let it sit for 15 minutes, stirring occasionally. 2. Cut up the onion into small pieces. Place in a medium sauce pan with oil. Turn stove onto medium heat. Cook for 3 to 5 minutes, stirring occasionally. 3. Pour the onion into the onion and oil mixture. Cook over medium heat for five minutes, stirring every thirty seconds. 4. Add the beans, coconut milk and chicken broth into the pan. Bring to a boil. 5. Reduce the heat to low and add in a dash of salt and pepper. 6. Cover with a lid and let it simmer for two minutes, or until the liquid is reduced.

10 Agua Sandia (Watermelon Slushie) Serves: 2 2 cups of fresh watermelon 1 /2 cup of cold water The juice from ½ of a lime 1 T. granulated white sugar (adjust to your taste) blender colander/strainer ice cubes (optional) Instructions 1. Remove the rind and cut watermelon into cubes. Remove seeds, especially any black ones. 2. Taste the watermelon to see how sweet it is and to get an idea of how much sugar you will need. 3. Place the watermelon in a blender with half the water. Blend the watermelon until it has completely broken down. 4. Pour the juice of the lime and the sugar into the pitcher, then place the strainer on top. Gently pour the watermelon water into the pitcher passing it through the strainer. 5. Place the watermelon juice back in the blender with ice cubes and blend for a minute 6. Pour into cups and serve. Notes **Before you start taste the watermelon to see how sweet it is, this will give you a better idea of how much sugar will need to be added.**

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