CakeFu presents How to Bake the Perfect Cake... Every Time!! by: Amelia Carbine

Size: px
Start display at page:

Download "CakeFu presents How to Bake the Perfect Cake... Every Time!! by: Amelia Carbine"

Transcription

1 presents How To Bake The Perfect Cake... Every Time! by: Amelia Carbine Copyright 2013, CakeFu LLC. A! rights are reserved by CakeFu, and content may not be reproduced, downloaded, disseminated, published, or transferred in any form or by any means, except with the prior written permission of CakeFu.

2 How To Bake The Perfect Cake... Every Time! Written by Amelia Carbine, CakeFu () This tutorial covers everything you need to know in order to bake a perfect cake. We cover the main types of cakes and when to use them. With this tutorial you will be equipped with the knowledge you will need to add and change ingredients to a basic recipe allowing you to create endless flavors of cake with very little trial and error. Here s what you ll learn: -What ingredients do -Types of cake -Recipe variations -Altitude adjustments and troubleshooting

3 What ingredients do: Butter/oil Butter: Creates richness- This is an obvious characteristic of butter. What is more rich than butter? Although too much butter in a cake can actually dry it out. Assists in leavening- Butter plays an important role in the leavening of a cake. In order for butter to help in leavening, you need to whip the butter with sugar which creates small air pockets. Oil: Creates moisture- Oil in a cake recipe will make the cake very moist since oil never solidifies. The downside to oil is a lack of stability. Butter at room temperature is solid where oil is always liquid. Because of this, a cake made with butter will be more dense and stable than an oil based cake. Does not assist in leavening- Beating oil with sugar will not create a light and fluffy texture like butter and sugar does. Because of this, oil does not create leavening.

4 Sugar Sugar: Creates sweetness- Of course we all know that sugar is sweet. So clearly, sugar creates the sweet flavor to cakes. Assists in leavening- As stated in the butter section, when you whip butter and sugar together, it incorporates air into the batter. But sugar does not always assist in leavening as is the case with an oil based cake batter. To properly incorporate sugar and butter, you want the butter to be room temperature. Whip the butter until it is light and fluffy and then slowly add the sugar while still beating. Let this whip as long as you want but at least five minutes or until it turns into almost a buttercream frosting consistency. Is considered a liquid- Sugar melts as soon as liquid is added to it. For that reason, sugar is categorizes as a liquid ingredient in most recipes instead of a solid. If there is ever a recipe that calls for mixing wet and dry ingredients, the sugar will be on the liquid ingredient side. The exception is if you are using the creaming method. This is very helpful information if you ever inherit a recipe without instructions.

5 Egg Yolk Egg Yolk: Creates richness- As you see, I am separating egg yolks and egg whites into different categories. The reason for this is because egg whites and egg yolks do very different things. I never add a whole egg into a cake recipe without separating it first. The egg yolk contains all of the fat of the egg. Because of this, it creates a richness to the cake, much like butter does. Makes a more dense cake- Because of the fat content of an egg yolk, it makes a more dense cake. If you want a lighter cake you will want to remove the egg yolks. A wedding white cake is just a basic butter cake recipe without egg yolks. If you chose to remove the egg yolks in a recipe, be sure to add more egg white to help stabilize the recipe.

6 Dry ingredients: Flour: Flour creates stability in a cake. Without flour, a cake will never set. Not enough flour and the cake will fall, and with too much flour, the cake will be hard and chewy. There are different types of flour that do different things. They vary by the amount of gluten that each type of flour produces. Gluten is the part of flour that binds. There are high gluten content flours that will create a tough, dense baked product. This is great for breads. But the type of flour that is good for bread is not necessarily good for baking cakes. You don t want a chewy, tough cake. So the two main types of flour used in baking cakes are all purpose and cake flour which have less gluten.

7 All Purpose Flour- All purpose flour has a higher gluten content which will produce a tougher cake texture. This can be helpful if you need a cake that will be firm for sculpting. Just be careful. There is a line that you don t want to cross with firmness. Nobody likes a tough cake. Cake Flour- Cake flour has much less gluten and creates a very light and airy cake. This is great if you are looking for a delicate cake or cupcakes. The downside is that you can create a cake that is too soft for sculpting or the added weight of fondant or gum paste decorations. In my cake recipes, I like to use half all purpose flour and half cake flour as it creates the texture and density that I prefer. Baking Powder/ Baking Soda: Leavens the cake- Baking soda and baking powder create lift and ensure a lighter cake. Baking powder and baking soda are not interchangeable. They both leaven but they also do different things. Baking Powder is double acting- Baking powder is considered a double acting leavener. There is a chemical reaction that happens when you add liquid to baking powder which creates pockets of air inside the cake. But then there is a second reaction that happens to baking powder when it comes in contact with heat which creates more lift during the baking process. Baking Soda neutralizes acidity- Baking soda is a single acting leavener. It reacts to liquid but not to heat. Use baking soda whenever you have a recipe that has an acidic ingredient like chocolate or an acidic fruit. Acidic ingredients break down the gluten in flour and cause the structure of the cake to give out. Baking soda neutralizes the acidity and prevents the cake from falling. Salt: Enhances flavor- Salt is a flavor enhancer. Salt brings out flavors and allows you to taste the cake and cut the sweetness a little bit.

8 Liquids and Extracts: Milk/Fruit purees/other liquids: Creates moisture and flavor- Milk or other liquids are necessary to create moistness to a cake. Other liquid ingredients like fruit purees add a flavor to the cake. This is where a lot of flavor variations are achieved. Vanilla/Almond/other extracts: Adds flavor- Vanilla and other extracts are such a small but major part of a cake. They add flavor and interest to a cake. You want to use an ingredient that has an intense flavor so you don t have to add a lot which can change the consistency of your cake.

9 Egg Whites: Egg Whites: Assists in leavening: Egg whites, when whipped to a medium to stiff peak, assist in the leavening of the cake. Some recipes will tell you to add whole eggs after creaming the butter and sugar together. This is something that should be avoided. Egg whites when added without being whipped defeat the whole purpose of the white and will just dry out the cake. If you whip the eggs and fold them in at the end, it will create a lighter cake with a much better crumb.

10 Types of Cake: When I started baking, I would look for recipes that I could use and it was so hard because the recipes were a! so different. It was hard to figure out which recipes would work structura!y for a tiered or sculpted cake. I did a lot of studying on the different types of cakes that are out there. So I have put them into different categories and wi! teach you which types are best for cake decorating. Pound Cake: A true pound cake does not contain chemical leavenings like baking powder or baking soda. It rises purely by the creaming of the butter and sugar and folding in the egg whites. This is a major reason why pound cakes are so dense. Traditionally, pound cakes are baked in a loaf or bundt pan. But a pound cake can be baked in any shape of pan that is needed. A pound cake will need to bake at a lower temperature for a longer period of time due to the density of the batter. Baking times vary by size of pan and volume of batter but a basic bundt would bake at 325 degrees for minutes. Basic Pound Cake Ingredients 1 lb of each: butter (2c) sugar (2c) flour (3.5-4c) eggs (8-10) Pound cakes are really great for sculpting. You can add flavorings to this basic recipe and I would highly recommend adding salt (about a 1/2 teaspoon) to enhance the flavors.

11 Butter/Layer/ Cake: A butter cake is a mix between a pound cake and a sponge cake. I like to call it a hybrid. There are several different names for this kind of cake. It can be called a butter cake, layer cake, or a cake. Why ? Because the basic recipe calls for 1 cup of butter, 2 cups of sugar, 3 cups of flour, and 4 eggs. If you can remember this basic recipe, the sky is the limits to what you can create. You can pull together a cake at any time without needing a recipe and you can make any kind of variations you want. Along with those 4 basic ingredients, you include the liquid, extract, baking powder, and salt in the amounts that are right for the variation that you choose. I personally tend to take out a little bit of the butter since I find it to dry out the cake with the entire cup of butter. The liquid amount usually adds up to about a cup worth of liquid. The baking powder or baking soda varies depending on acidity. Usually it is 1 tablespoon of baking powder or with an acidic recipe it would be around 1 1/2 teaspoons of baking powder and 1/2 teaspoon of baking soda. Basic Butter Cake Ingredients 1 cup butter 2 cups sugar 3 cups flour 4 eggs add liquid, extract, baking powder, and salt Butter cakes are the perfect cake for tiered cakes and work well for sculpted cakes as well. I use this type of cake for all of my cakes. It has a nice moist, dense texture but is lighter than a heavy pound cake.

12 Chiffon Cake: The main difference between a butter cake and a chiffon cake is the type of fat used. A butter cake obviously uses butter where a chiffon cake uses oil. The oil is going to create a lighter texture and a more moist cake because oil never solidifies. The chiffon cake is acceptable for a layer cake. It isn t ideal but it will work. I would not recommend this type of cake for a sculpted cake. It is just too soft and will not hold up to the carving and added weight of modeling chocolate or excess fondant. Chiffon cakes make excellent cupcakes. Basic Chiffon Cake Ingredients 4 eggs 1 cup sugar 1 cup flour 1/4 cup oil pinch of salt add baking powder, water, and extracts The method used for mixing a chiffon cake is different from a pound or butter cake. It is mixed more like a sponge cake. You separate the eggs and whip the egg whites. In a separate bowl, you will whisk the egg yolks, oil and sugar together creating a smooth creamy mixture also called a ribbon stage. Then you fold the dry ingredients in and then fold the egg whites in.

13 Sponge Cake: A sponge cake is very similar to a chiffon cake. The main difference is that a true sponge cake does not have oil added to the recipe. And like the pound cake, a true sponge cake doesn t have added chemical leavening. It relies on the ribbon mixture and the egg whites to create all of the lift. I believe that the lack of baking powder and baking soda in these traditional recipes comes from a time when chemical leavening wasn t around. The only way that you could create lift and lightness in a cake was by incorporating all of the air that you could into the batter before baking it. Basic Sponge Cake Ingredients 4 eggs 1 cup sugar 1 cup flour pinch of salt Like the chiffon cake, you whisk the egg yolks and sugar to the ribbon stage then fold in the flour and egg whites. The sponge cake and the chiffon cake are ideal for pairing with fresh fruits and creams. These cakes have a good texture at a colder temperature because they don t have butter that solidifies at cold temperatures. A good example of this is an angel food cake or a strawberry shortcake.

14 Amelia s Butter Cake Recipe: This recipe is my go-to recipe for a basic cake as we! as the base for most of my cake variations. 3/4 cup butter, softened 2 cups sugar 3 cups flour (I prefer to use 2 cups all-purpose and 1 cup cake flour) 4 eggs, separated 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup whole milk or sour cream 1/2 cup water 1 teaspoon vanilla 1/2 teaspoon almond extract Directions: Measure your flour by stirring to loosen it up. Scoop up the flour and sprinkle it into the measuring cup. Then scrape off the excess flour with a flat edge tool like a knife or bench scraper. This gives you the best chance of getting a correct measurement without weighing the flour. If you would rather measure by weight, it is about 13 ounces of flour for this recipe.

15 In a bowl, sift together flour, baking powder, and salt. In another bowl, combine milk or sour cream and water. Set both aside.

16 Place the butter in a stand mixer with a beater attachment and beat it for about 4 minutes. The butter will almost double in size and will turn a very pale yellow. Slowly add the sugar while still whipping the butter.

17 Beat for 7-10 minutes until smooth and fluffy. The mixture will look like a grainy buttercream frosting.

18 Add one egg yolk at a time until incorporated. Lower the speed on the mixer to low. Add the flour mixture to the creamed mixture alternately with the milk mixture, beginning and ending with the flour mixture. The best way to do this is: 1/3 flour mix, 1/2 liquid, 1/2 flour mix, 1/2 liquid, 1/3 flour mix. Then add the vanilla and almond extract. In a GREASE FREE bowl, beat the egg whites until stiff peaks form.

19 Fold the whites into the batter a little at a time. First, add a dollop and mix it in well to even out the consistency between the batter and the whites. Then add dollops and fold them in gently, adding more before the whites disappear into the batter. Continue folding until the whites are all incorporated but be careful to not over mix. Pour into greased and floured cake pans to about 1/2 to 2/3 full.

20 Bake at 350 degrees for minutes or until golden and a toothpick comes out clean. Let it cool in the pans for minutes then turn the cake out onto a wire rack to cool completely. And DONE! Just a note on releasing cakes: There is a magic window for taking cakes out of the pan. that magic window is minutes. If you take the cake out before the 10 minutes, you run a risk of the cake falling apart. The cake needs time to set. If you wait until after the 15 minutes, you will probably run into the problem of the cake sticking to the pan. This happens because the grease and flour that are there to help release the cake, cool down and solidify which creates a glue that holds the cake in place.

21 Variations: Now that I have shared a basic recipe, here are some variations that you can use. These are just some su&estions to help get your juices flowing. I have given you a! of the information that you need so you can create your own unique flavor variations. White Cake: This make a great wedding white cake and is a very simple variation. Just omit the e& yolks for a whiter color and add in a couple more e& whites to stabilize. 6 egg whites remove yolks Lemon Cake: This is an easy way to get a lemon flavored cake. If you want a more intense lemon flavor you can add in lemon juice but then you wi! need to use buttermilk in place of the milk and replace some of the baking powder with baking soda (see Chocolate Cake variation). 1 teaspoon lemon extract 2 tsp lemon zest Spice Cake: This is the easiest of a! of the variations. You simply add spices. 1 ½ tsp cinnamon ½ tsp nutmeg ½ tsp allspice ½ tsp ginger ¼ tsp cloves 1 tsp cocoa Chocolate Cake: Chocolate cake can be made with cocoa or melted chocolate or both. If choosing one or the other, I would su&est cocoa as a cake would dry out quite a bit with the amount of melted chocolate that would need to be added. I like to use both. replace 1/2 cup flour with cocoa 4 oz bitter-sweet chocolate replace 1 ½ tsp baking powder with ½ tsp baking soda remove 1/2 cup sugar

22 Troubleshooting and Altitude Adjustments: So, you've been given a recipe 'om a 'iend who lives in a different part of the country. You've tasted their cake before and know that it is an amazing cake. But then you try it yourself. A(er the cake fails miserably, you wonder what you did wrong and that you're clearly not cut out for baking. We!, I m here to help you overcome these problems. Usua!y the problem is in altitude. There are things that you can do to adjust cake recipes to make them work for you depending on where you live. These are common problems that you might have with your cake baking and solutions to some of the problems. I would recommend trying one fix at a time until you are comfortable and understand how things work. Troubleshooting: Cake is too dry Decrease butter, decrease baking time Cake sinks in the center Increase baking temperature, decrease baking powder, beat eggs less Over baked exterior, Under baked interior Decrease baking temperature, add an egg, increase liquid Cake cracks Decrease baking time

23 Altitude Adjustments: Baking Powder Sugar Liquid Flour Temp ft Decrease 1/8 teaspoon for each teaspoon Decrease 0-1 tablespoon for each cup Add 1-2 tablespoons for each cup Increase 0-1 tablespoon for each cup Increase temperature by 25 degrees F 5000 ft Decrease 1/8-1/4 teaspoon for each teaspoon Decrease 0-2 tablespoons for each cup Add 2-4 tablespoons for each cup Increase 0-2 tablespoon for each cup Increase temperature by 25 degrees F 8000 ft Decrease 1/4 teaspoon for each teaspoon Decrease 1-3 tablespoons for each cup Add 3-4 tablespoons for each cup Increase 3-4 tablespoon for each cup Increase temperature by 25 degrees F So there you have it! This is pretty much everything you need to know in order to make a great cake. You know what each ingredient does, how to combine them, how to bake, how to make adjustments when you run into a problem, and how to make your own variations. Now it s time for you to go try this recipe and create your own. The sky is the limit! I d love to hear your feedback on how you liked the tutorial and what kinds of new recipes you have been able to create. Send me an at

Muffins, Muffins! Recipe Book

Muffins, Muffins! Recipe Book Muffins, Muffins, Muffins! Recipe Book Muffins, Muffins, Muffins! Recipe Book TABLE OF CONTENTS BANANA CRUMB 7 LEMON POPPY SEED 8 CHOCOLATE CHOCOLATE-CHIP 9 CHOCOLATE CHEESECAKE 0 PUMPKIN COFFEE CAKE

More information

How To Make A Cake

How To Make A Cake Funeral Ministry Salads & Sides 10/22/2010 1:05:00 PM Broccoli Corn Muffins 1 (10 oz) pkg. frozen chopped broccoli thawed 1 (7 oz) pkg. corn muffin mix 4 eggs, beaten ½ cup butter, melted ¾ cup cottage

More information

2014 PA Preferred Chocolate Cookies Brownies Bars Winning Recipes

2014 PA Preferred Chocolate Cookies Brownies Bars Winning Recipes 1 st Place Jenny Huffman Kimberton Community Fair Chester County, PA Chocolate Raspberry Upside Downs 3/4 cup butter 3/4 cup powdered cocoa 1 1/4 cups sugar 2 tsp vanilla extract 2 eggs 1/2 cup white daisy

More information

Rainworth State School s Tuckshop Homebaking Recipe Ideas Booklet

Rainworth State School s Tuckshop Homebaking Recipe Ideas Booklet Rainworth State School s Tuckshop Homebaking Recipe Ideas Booklet Please email rainworthtuckshop@gmail.com if you have any questions regarding these recipes. Happy baking! Anzac Biscuits 1 cup plain flour

More information

Fairtrade Fortnight Banana Recipe Book

Fairtrade Fortnight Banana Recipe Book Fairtrade Fortnight Banana Recipe Book Produced by The Library s Green Impact Teams This booklet was produced by the Library s Green Impact Team using a selection of recipes from the BBC website to promote

More information

Banana Boats. STYLE: Foil DIFFICULTY: Beginner TOTAL TIME: Prep 20 min/bake: 5-10 min SERVINGS: 4

Banana Boats. STYLE: Foil DIFFICULTY: Beginner TOTAL TIME: Prep 20 min/bake: 5-10 min SERVINGS: 4 Banana Boats STYLE: Foil TOTAL TIME: Prep 20 min/bake: 5-10 min SERVINGS: 4 4 medium unpeeled ripe bananas 4 teaspoons miniature chocolate chips 4 tablespoons miniature marshmallows Cut banana peel lengthwise

More information

Cake Mixes to Cookies

Cake Mixes to Cookies Cake Mixes to Cookies For more information, visit your OSU Extension Center Alfalfa County 300 S. Grand, Courthouse Cherokee, OK 73728 Oklahoma State University, U.S. Department of Agriculture, State and

More information

Gluten-Free Baking: Tips & Recipes

Gluten-Free Baking: Tips & Recipes Gluten-Free Baking: Tips & Recipes From the National Foundation for Celiac Awareness Webinar: Holiday Special: Gluten-Free Baking Featuring Chef Richard Coppedge, Jr., CMB, Professor, Baking and Pastry

More information

King Arthur Flour Baking Contest! August 9, 2013 LOCATION AT LEBANON COUNTRY FAIR GROUNDS

King Arthur Flour Baking Contest! August 9, 2013 LOCATION AT LEBANON COUNTRY FAIR GROUNDS King Arthur Flour Baking Contest! August 9, 2013 LOCATION AT LEBANON COUNTRY FAIR GROUNDS Open to : Junior/ Youth - Ages 8 17 Adult - Ages 18 120 King Arthur Flour Prizes: Adult Category 1 st place: $75

More information

MONSTER COOKIES. (From recipes by Pat)

MONSTER COOKIES. (From recipes by Pat) MONSTER COOKIES (From recipes by Pat) 1 lb brown sugar (2 1/3 cups) ½ teaspoons baking soda 2 cups white sugar 1 ½ cup peanut butter 2 sticks margarine 9 cups oatmeal 6 eggs ½ pound M&M s ½ tablespoon

More information

Cakes. We ve all heard the Mother Goose nursery rhyme, Pat-a-cake, pat-a-cake, baker s man; Bake me a BASIC INGREDIENTS FAT SUGAR EGGS FN-SSB.

Cakes. We ve all heard the Mother Goose nursery rhyme, Pat-a-cake, pat-a-cake, baker s man; Bake me a BASIC INGREDIENTS FAT SUGAR EGGS FN-SSB. FN-SSB.925 Cakes KNEADS A LITTLE DOUGH We ve all heard the Mother Goose nursery rhyme, Pat-a-cake, pat-a-cake, baker s man; Bake me a cake as fast as you can; Roll it, and prick it, and mark it with a

More information

The Creative Homemaking Guide to. Quick Bread Recipes. by Rachel Paxton

The Creative Homemaking Guide to. Quick Bread Recipes. by Rachel Paxton The Creative Homemaking Guide to Quick Bread Recipes by Rachel Paxton ABOUT CREATIVE HOMEMAKING: Visit Creative Homemaking for all of your homemaking needs. Creative Homemaking offers cleaning hints, a

More information

Sugar Cookies. Ice Box Cookies. Hannah Christiane Hansen Cox. Hannah Christiane Hansen Cox. Ingredients: Ingredients:

Sugar Cookies. Ice Box Cookies. Hannah Christiane Hansen Cox. Hannah Christiane Hansen Cox. Ingredients: Ingredients: Sugar Cookies 1 heaping cup lard 1 1/3 cups sugar 2 eggs - well beaten 1 cup canned milk (evaporated) or ½ and ½ 5 cups flour 4 teaspoons baking powder ¼ teaspoon salt 2 teaspoons vanilla Mix flour, baking

More information

Some Fair Trade Recipes to get you started

Some Fair Trade Recipes to get you started Some Fair Trade Recipes to get you started Fair Trade Banana Bread 225 g (8 oz) self-raising flour 100 g (4 oz) butter 150 g (5 oz) caster sugar 450 g (1 lb) Fair Trade bananas (the gooier the better)

More information

Morning Muffins from the Sky River Bakery

Morning Muffins from the Sky River Bakery A cheer for the snow--the drifting snow; Smoother and purer than Beauty's brow; The creature of thought scarce likes to tread On the delicate carpet so richly spread. Eliza Cook, English poet Morning Muffins

More information

Ice Cream Maker INSTRUCTION MANUAL WITH RECIPES. www.zokuhome.com

Ice Cream Maker INSTRUCTION MANUAL WITH RECIPES. www.zokuhome.com Ice Cream Maker INSTRUCTION MANUAL WITH RECIPES www.zokuhome.com The Zoku Ice Cream Maker revolutionizes the way ice cream is made at home. Watch ice cream magically freeze before your eyes in minutes!

More information

Brunch Recipes and Drinks for Your Family and Friends

Brunch Recipes and Drinks for Your Family and Friends Brunch Recipes and Drinks for Your Family and Friends Drinks Refreshing Punch 1 can frozen cranberry juice (thawed) (frozen raspberry juice may also be used) 1-2 liter Raspberry Ginger Ale (chilled) (or

More information

Baking at High Altitude

Baking at High Altitude Baking at High Altitude Cooperative Extension Service B-427 Issued in furtherance of Cooperative Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture.

More information

JULIE S CINNAMON ROLLS

JULIE S CINNAMON ROLLS JULIE S CINNAMON ROLLS Dough: 1 pkg Dry Yeast (not Rapid Rise) 1 cup milk scalded 1/4 cup sugar 1/4 cup water (warm 110 degrees) 1/4 cup vegetable oil 1 tsp salt 3 1/2 cups all-purpose flour 1 egg Inside

More information

Directions. 2. Dredge shrimp through flour, followed by egg whites and Samoas Girl Scout Cookies mixture.

Directions. 2. Dredge shrimp through flour, followed by egg whites and Samoas Girl Scout Cookies mixture. Fried Samoas Shrimp Ingredients Directions Uses box of Samoas Girl Scout Cookies Yields 5 shrimp 5 extra-large shrimp, peeled and de-veined 5 Samoas Girl Scout Cookies, finely chopped 2 cups seasoned bread

More information

The Creative Homemaking Guide to. Cake Recipes. by Rachel Paxton

The Creative Homemaking Guide to. Cake Recipes. by Rachel Paxton The Creative Homemaking Guide to Cake Recipes by Rachel Paxton ABOUT CREATIVE HOMEMAKING: Visit Creative Homemaking for all of your homemaking needs. Creative Homemaking offers cleaning hints, a recipe

More information

Yeronga State School Tuckshop

Yeronga State School Tuckshop Yeronga State School Tuckshop Recipes for Home Bake 2013 Please select any of the following recipes, which have been chosen in accordance with the QLD Government Smart Choices Legislation mandatory for

More information

Banana-Cinnamon French Toast (#70)

Banana-Cinnamon French Toast (#70) Banana-Cinnamon French Toast (#70) 25 slices whole wheat bread 8 eggs 5 bananas 2 ½ cups milk, low fat, 1% 1 ½ tsp vanilla extract ¼ cup vegetable oil 3 Tbsp brown sugar 1 ½ tsp cinnamon Serving size:

More information

Grace Emmaus Walk #49 Recipes

Grace Emmaus Walk #49 Recipes Grace Emmaus Walk #49 Recipes Amish Oatmeal 1 ½ cup oatmeal ½ cup sugar ½ cup milk ¼ cup melted butter 1 eggand 1 tsp baking powder ¾ tsp salt 2 tsp vanilla Combine all ingredients and mix well. Spread

More information

4 - H S U P P L E M E N T A L M AT E R I A L EM4748 JUDGING BAKED PRODUCTS

4 - H S U P P L E M E N T A L M AT E R I A L EM4748 JUDGING BAKED PRODUCTS 4 - H S U P P L E M E N T A L M AT E R I A L EM4748 JUDGING BAKED PRODUCTS COOPERATIVE EXTENSION Judging Baked Products Sandra Garl Brown Quality baked products must look and taste good. Recognizing excellence

More information

ST KEVIN S FATHER/SON COOKING CLASSES

ST KEVIN S FATHER/SON COOKING CLASSES ST KEVIN S FATHER/SON COOKING CLASSES 2015 MAIN CRISPY SKIN DUCK BREAST, SAUTEED POTATO, ROASTED CARROTS AND ASPARAGUS, HONEY GLAZE Serve 4 Ingredients: 4 Duck breast 6 Whole garlic cloves 16 Baby carrot

More information

Salad with Creole Roquefort Dressing

Salad with Creole Roquefort Dressing Salad with Creole Roquefort Dressing Romaine Lettuce 4 Whole Leaves Medium Tomatoes 2 Crumbled Roquefort 1/4 Cup Anchovy Fillets 4 Egg 1 White Wine Vinegar 1/4 cup Dijon Mustard Olive Oil 3/4 Cup Sugar

More information

Viennese Coffee ESPRESSO COLLECTION. Ingredients. 1/4 cup espresso 1/4 cup heavy cream 1 tsp. bitter cocoa powder

Viennese Coffee ESPRESSO COLLECTION. Ingredients. 1/4 cup espresso 1/4 cup heavy cream 1 tsp. bitter cocoa powder CLASSIC COFFEES Viennese Coffee 1/4 cup espresso 1/4 cup heavy cream 1 tsp. bitter cocoa powder Large cup Use a hand mixer to whip the cream into stiff peaks. Pour the espresso into a preheated cup. 4

More information

Easter Brunch Menu Ideas with Chef Eric Crowley

Easter Brunch Menu Ideas with Chef Eric Crowley Easter Brunch Menu Ideas with Chef Eric Crowley March 7th, 2014 Chef Eric Jacques Crowley is a seasoned, professional chef and the founder, owner and chef instructor at his dynamic cooking school, Chef

More information

Summer Recipes. Exclusive To:

Summer Recipes. Exclusive To: Exclusive To: This summer Seattle s Best Coffee introduced the Red Cup Showdown, a coast-to-coast search at state fairs to find the most imaginative new coffee drink. Our fun at the fair and the warm summer

More information

MAKING A YULE LOG. What You ll Need. with Susan Reid CHOCOLATE BARK FROSTING

MAKING A YULE LOG. What You ll Need. with Susan Reid CHOCOLATE BARK FROSTING with Susan Reid What You ll Need CHOCOLATE GENOISE CAKE 1/2 cup (2 oz.) unbleached all-purpose flour 1/2 cup (1 1/2 oz.) dark unsweetened cocoa 1 cup (7 oz.) superfine or granulated sugar, divided 7 large

More information

Fat-burning recipes, low-calories desserts and healthy snacks. Frittata Number of servings: 8

Fat-burning recipes, low-calories desserts and healthy snacks. Frittata Number of servings: 8 Fat-burning recipes, low-calories desserts and healthy snacks Frittata 1 c Egg substitute 1 Omega-3 egg 2 Tbs Fat free half and half 1/4 tsp Ground black pepper 2 tsp Extra virgin olive oil 1 Tbs Trans

More information

DESSERT Apple and cinnamon crumble with custard. 5 11 year olds. www.cwt-chew.org.uk

DESSERT Apple and cinnamon crumble with custard. 5 11 year olds. www.cwt-chew.org.uk DESSERT Apple and cinnamon crumble with custard DESSERT Apple and cinnamon crumble with custard Apple and cinnamon crumble Custard 90g 80g Apple and cinnamon crumble This recipe makes 4 portions of about

More information

Cookie Capers. Middle School Three or Four-Day Lesson

Cookie Capers. Middle School Three or Four-Day Lesson Cookie Capers By Marla Prusa, Howell s Public Schools, Howells, NE 2011 National Home Baking Association Educator Award winner, with Sharon Davis, FCS Education www.homebaking.org Middle School Three or

More information

Dr. Bronner s Magic All One Coconut Oil Recipes

Dr. Bronner s Magic All One Coconut Oil Recipes Dr. Bronner s Magic All One Coconut Oil Recipes Vegan Lasagna 3 Tablespoons Dr. Bronner's Organic White or Whole Kernel Unrefined Coconut Oil 1 large chopped onion 4 or 5 cloves minced garlic to taste

More information

SAVE THESE INSTRUCTIONS

SAVE THESE INSTRUCTIONS 2 IMPORTANT SAFEGUARDS When using electrical appliances especially when children are present, basic safety precautions should always be followed to reduce the risk of fire, electric shock, and/or injury

More information

Bakery Formulas. For the. SkillsUSA CA Commercial Baking Contest. Secondary Division. For Distribution 2016

Bakery Formulas. For the. SkillsUSA CA Commercial Baking Contest. Secondary Division. For Distribution 2016 Bakery Formulas For the SkillsUSA CA Commercial Baking Contest Secondary Division For Distribution 2016 The Test Contestants will prepare a total of four products selected by the Commercial Baking Technical

More information

Preheat oven to 350ºF. Line a sheet pan with parchment paper.

Preheat oven to 350ºF. Line a sheet pan with parchment paper. RECIPES The Flying Biscuit s Famous Flying Biscuits 3 cups all purpose flour (a soft winter wheat flour, like White Lily, is best) 1 tablespoon plus 1 _ teaspoon baking powder _ teaspoon salt 2 tablespoon

More information

Filipino Carers Kitchen Recipes- Part 2

Filipino Carers Kitchen Recipes- Part 2 Filipino Carers Kitchen Recipes- Part 2 Sift flour, salt, baking soda, baking powder. Mix brown sugar, water, oil, butter flavor and vanilla flavor. (or add flour mixture all at once to the liquid mixture,

More information

Breville Customer Service Centre

Breville Customer Service Centre Breville Customer Service Centre Australian Customers Mail: PO Box 22 Botany NSW 2019 AUSTRALIA Phone: 1300 139 798 Fax: (02) 9384 9601 Email: Customer Service: askus@breville.com.au New Zealand Customers

More information

HOW TO HOLD A TRULY SCRUMPTIOUS BAKE SALE IN YOUR SCHOOL

HOW TO HOLD A TRULY SCRUMPTIOUS BAKE SALE IN YOUR SCHOOL HOW TO HOLD A TRULY SCRUMPTIOUS BAKE SALE IN YOUR SCHOOL Six simple steps to make organising your bake sale a piece of cake. 1 Get colleagues and pupils in on the baking action. They could bake a few treats

More information

CHRISTMAS LESSON DECEMBER 2014. Love baking or cooking? Try out this Christmas cupcake recipe with us! Reindeer cupcakes

CHRISTMAS LESSON DECEMBER 2014. Love baking or cooking? Try out this Christmas cupcake recipe with us! Reindeer cupcakes CHRISTMAS LESSON DECEMBER 2014 Love baking or cooking? Try out this Christmas cupcake recipe with us! Reindeer cupcakes http://www.bbcgoodfood.com/recipes/897634/reindeer-cupcakes Preparation time: 15

More information

Special Mother s Day menu

Special Mother s Day menu Mother s Day is a time of commemoration and celebration for MUM. It is the one day out of the year when children, young and old remember their mothers and express their appreciation. This year make your

More information

Healthy Christmas Mini-Cookbook

Healthy Christmas Mini-Cookbook Healthy Christmas Mini-Cookbook Brought To You By Healthy Menu Mailer Editors: Susanne Myers & Christine Steendahl Table of Content Introduction Main Dishes Butterflied Beef Eye Roast Roast Pork with Cranberry

More information

THE PRO LINE SERIES 7-QUART STAND MIXER. /TM 2013 KitchenAid. All rights reserved. KP130091-C RECIPES

THE PRO LINE SERIES 7-QUART STAND MIXER. /TM 2013 KitchenAid. All rights reserved. KP130091-C RECIPES /TM 2013 KitchenAid. All rights reserved. KP130091-C THE PRO LINE SERIES 7-QUART STAND MIXER RECIPES CHERRY ALMOND SWEET ROLLS CRANBERRY ORANGE COOKIES BEEF ROULADE MEDITERRANEAN PIZZA WITH WHOLE WHEAT

More information

C-2- Peo )te with FOOD ALLERGIES " ^ ^-s> HOME AND GARDEN BULLETIN NO. 147 U.S. DEPARTMENT OF AGRICULTURE

C-2- Peo )te with FOOD ALLERGIES  ^ ^-s> HOME AND GARDEN BULLETIN NO. 147 U.S. DEPARTMENT OF AGRICULTURE C-2- Peo )te with FOOD ALLERGIES " ^ ^-s> HOME AND GARDEN BULLETIN NO. 147 U.S. DEPARTMENT OF AGRICULTURE BAKING FOR PEOPLE WITH FOOD ALLERGIES Baking breads, cakes, and pastry for family members allergic

More information

Cake Sale Guide and Recipe Ideas JUNE 2014 GET BAKING AND JOIN US IN BRINGING HELP TO THE POOR AND MARGINALISED OF BIRMINGHAM

Cake Sale Guide and Recipe Ideas JUNE 2014 GET BAKING AND JOIN US IN BRINGING HELP TO THE POOR AND MARGINALISED OF BIRMINGHAM Bakers of Birmingham - we need you! Birmingham City Mission s BIRMINGHAM 1. Gluten-Free Choc Chip Cookies 2. Toffee Cake Squares 3. Banana Choc Muffins 4. Coffee Cupcakes 5. Sticky Orange Flapjacks JUNE

More information

Bread. Learning objective: Understand how to work with fresh yeast to make bread

Bread. Learning objective: Understand how to work with fresh yeast to make bread Bread Learning objective: Understand how to work with fresh yeast to make bread Ingredients: 350g... plain flour ½ tsp salt ½ tsp sugar 15g fresh yeast 1... tablet 15g... 200mls... water large mixing bowl,

More information

2014 PA STICKY BUN CONTEST Winning Recipes

2014 PA STICKY BUN CONTEST Winning Recipes 1 st Place Pamela McFall McKean County Bacon Chestnut Sticky Buns 4 tsp milk 1 cup plus 3 tbsp flour 1 tbsp sugar, 1/4 tsp sugar 1/4 tsp salt 1 tsp active dry yeast 2 tbsp butter 1/2 an egg 1/2 cup chopped

More information

www.ciachef.edu PECAN DIAMONDS Cookie Dough: 1 1 4 cups (2 1 2 sticks) unsalted butter, softened

www.ciachef.edu PECAN DIAMONDS Cookie Dough: 1 1 4 cups (2 1 2 sticks) unsalted butter, softened PECAN DIAMONDS Makes four dozen 2-inch or eight dozen 1-inch diamonds Cookie Dough: 1 1 4 cups (2 1 2 sticks) unsalted butter, softened 3 4 cup sugar 1 whole egg 1 teaspoon vanilla extract 3 2 3 cups cake

More information

OSU FROZEN COOKING DESSERTS

OSU FROZEN COOKING DESSERTS OSU COOKING FROZEN DESSERTS WITH SPLENDA Pittsburg County Extension Service 707 West Electric McAlester OK 74501 918.423.4120 (Office) 918.423.7053 (Fax) www.oces.okstate.edu/pittsburg Bringing the University

More information

Ingredient Substitutions

Ingredient Substitutions Ingredient Substitutions Fact Sheet No. 9.329 Food and Nutrition Series Preparation by P. Kendall* How many times have you been ready to cook and found you were out of a certain ingredient? Sometimes it

More information

This is a full list of all of the items that we make. Not all of these items are available every day, please call for availability.

This is a full list of all of the items that we make. Not all of these items are available every day, please call for availability. This is a full list of all of the items that we make. Not all of these items are available every day, please call for availability. Carrot Cake Ingredients: Brown rice flour, tapioca starch, sorghum flour,

More information

1. According to the Food Guide Pyramid, how many daily servings do we need of fruits?

1. According to the Food Guide Pyramid, how many daily servings do we need of fruits? NAME HOUR VIDEO WORKSHEET 1. According to the Food Guide Pyramid, how many daily servings do we need of fruits? 2. How many daily servings do we need of vegetables according to the Food Guide Pyramid?

More information

My mom and I make this recipe religiously for everyone in our family every single holiday.

My mom and I make this recipe religiously for everyone in our family every single holiday. BORGATA S EXECUTIVE CHEFS SHARE THEIR FAVORITE HOLIDAY RECIPES Borgata s roster of Executive Chefs dish on their favorite recipes to make at home with friends and family during the holiday season, including

More information

-------------------------------

------------------------------- The recipes included in this brochure have utilized accurate kitchen measuring devices such as baking spoon measures and baking cup measures. All measures are based on level spoons, level cups, or level

More information

JACK AND ANNIE S FAVORITE HALLOWEEN RECIPES!

JACK AND ANNIE S FAVORITE HALLOWEEN RECIPES! Jack s Juicy Jack-O - Lanterns Prep Time: 30 minutes Total Time: 1 hour 30 minutes Makes 8 servings 8 oranges 2 cans fruit cocktail 1 can pineapple chunks 1 black marker 1 large mixing bowl 1 baking sheet

More information

All About Parisian Macarons

All About Parisian Macarons All About Parisian Macarons What s taking pastry shops and restaurants by storm? French macaroons, les macarons, light-as-a-feather almond cookies, the sweet of choice among Paris elite. The Wall Street

More information

VIDEO WORKSHEET. Review: #300024. Name: Hour: After watching Amazing Eggs, answer the following questions.

VIDEO WORKSHEET. Review: #300024. Name: Hour: After watching Amazing Eggs, answer the following questions. Name: Hour: VIDEO WORKSHEET Review: After watching Amazing Eggs, answer the following questions. 1. What steps do eggs take to get from the farm to the grocery store? 2. Does the color of an egg s shell

More information

Oh She Glows 1 st Annual Vegan Thanksgiving. Recipes and Menu Guide

Oh She Glows 1 st Annual Vegan Thanksgiving. Recipes and Menu Guide Oh She Glows 1 st Annual Vegan Thanksgiving Recipes and Menu Guide 1 The Recipes APPETIZERS 1) Cranberry, Pear, and Candied Pecan Spinach Salad Approx 6 cups packed spinach 2 pears, chopped ½ cup dried

More information

ICM6 6 Qt. Ice Cream Maker Assembly Instructions

ICM6 6 Qt. Ice Cream Maker Assembly Instructions ICM6 6 Qt. Ice Cream Maker Assembly Instructions READ ALL INSTRUCTIONS AND WARNINGS BEFORE USING THIS PRODUCT. This manual provides important information on proper operation & maintenance. Every effort

More information

High Calorie, High Protein Recipes

High Calorie, High Protein Recipes High Calorie, High Protein Recipes High Calorie, High Protein Shakes Using Nutrition Supplements Nutrition supplements are liquid, powder, or solid foods that have extra calories, protein, vitamins, and

More information

Cookie Recipes. COOKIES IN A JAR (10 recipes) Layer ingredients as listed in a quart jar, attach directions shown below. CRUNCHY TOFFEE COOKIES

Cookie Recipes. COOKIES IN A JAR (10 recipes) Layer ingredients as listed in a quart jar, attach directions shown below. CRUNCHY TOFFEE COOKIES Cookie Recipes COOKIES IN A JAR (10 recipes) Layer ingredients as listed in a quart jar, attach directions shown below. CRUNCHY TOFFEE COOKIES 2/3 cup toffee chips 1/2 cup chopped pecans, toasted and cooled

More information

Dry Milk. Using Dry Milk Making Liquid Milk Dry Milk Water Liquid Milk 1/3 cup 1 cup 1 cup 1 1/3 cups 4 cups 1 quart

Dry Milk. Using Dry Milk Making Liquid Milk Dry Milk Water Liquid Milk 1/3 cup 1 cup 1 cup 1 1/3 cups 4 cups 1 quart NEP, JRW - 10 Dry Milk Nutrient Value of Dry Milk Milk is a basic food that everyone in the family needs, every day, to supply calcium for strong bones and teeth. It also provides high-quality protein,

More information

User s Guide. DISNEY ICE CREAM Maker

User s Guide. DISNEY ICE CREAM Maker User s Guide DISNEY ICE CREAM Maker Instruction manual 1 QUICK REFERENCE Cover Cap Cover Mixing Paddle Freezing Canister Motor Base SAVE THESE INSTRUCTIONS. INTENDED FOR HOUSEHOLD USE ONLY. 2 SAFETY PRECAUTIONS!

More information

Laura Weathers Pie Crust Recipe for KitchenAid Mixers

Laura Weathers Pie Crust Recipe for KitchenAid Mixers Laura Weathers Pie Crust Recipe for KitchenAid Mixers When I first started making pies, I used a recipe that called for all butter but now I use shortening (regular vegetable or butter flavored) also for

More information

August Cooking Class Recipes

August Cooking Class Recipes August Cooking Class Recipes What fun we had together in Cooking Class this session! Here are the recipes with all of our love! Christen, Daniella, Ebby, Jessica, Jill, Laura, Meredith, and Laura. Savory

More information

Chop and Mince. Cube and Dice. Pare. Peel. Score. Slice. Crush. Flake. Grate and Shred. Grind. Julienne Mash. Puree. Quarter Snip

Chop and Mince. Cube and Dice. Pare. Peel. Score. Slice. Crush. Flake. Grate and Shred. Grind. Julienne Mash. Puree. Quarter Snip Cutting Terms Chop and Mince Cube and Dice Pare Peel Score Slice Crush Flake Grate and Shred Grind Julienne Mash Puree Quarter Snip Chopping means to cut foods into small irregular pieces. To mince is

More information

Blenderized & Pureed Recipes

Blenderized & Pureed Recipes Blenderized & Pureed Recipes While you are having difficulty chewing or swallowing, use these recipes for preparing pureed meals. Use the recipes as a base for developing your own recipes. Be creative!

More information

2015-2016 Culinary Arts STAR Events Menu Options

2015-2016 Culinary Arts STAR Events Menu Options 2015-2016 Culinary Arts STAR Events Menu Options MENU I Garden Salad with Vinaigrette Dressing Classic Steak Diane Green Beans and Mushrooms Classic French Crepes with Berries and Cream MENU II Spinach

More information

Back to School RECIPE BOOK WITH FARRO FRESH

Back to School RECIPE BOOK WITH FARRO FRESH Back to School RECIPE BOOK WITH FARRO FRESH Granola with Greek yoghurt and Feijoa Granola is a quick and easy family favourite. This variation makes the most of fresh seasonal fruit, topped with creamy

More information

BREAD MACHINE BASICS & BEYOND

BREAD MACHINE BASICS & BEYOND with Robyn Sargent BASICS OF DOUGH CONSISTENCY Becoming familiar with a healthy ball of dough is the first step toward perfect bread machine bread. Because air humidity fluctuates, the amount of liquid

More information

Breadfruit Recipes. The following Recipes are the first in a series provided for your gastronomic enjoyment by the Education Committee of SVGAT.

Breadfruit Recipes. The following Recipes are the first in a series provided for your gastronomic enjoyment by the Education Committee of SVGAT. Breadfruit Recipes A publication from FAO (Leaflet No. 9-1983 - Breadfruit) refers to breadfruit as an energy food high in starch and sugar. The publication further states that breadfruit is a fair source

More information

Automatic Bread Maker

Automatic Bread Maker Automatic Bread Maker 12 preset programs for perfect dough, bread, cakes, jam and compote CBK250U Recipe Book 1 Recipes Hints and tips 4-5 Basic 6 Daily Bread 7 Granary Loaf 8 Three Seed Bread 9 Olive

More information

INSTRUCTION BOOKLET. Cake Pop Maker MODEL 17661/17837

INSTRUCTION BOOKLET. Cake Pop Maker MODEL 17661/17837 INSTRUCTION BOOKLET Cake Pop Maker MODEL 17661/17837 LAKELAND CAKE POP MAKER Thank you for choosing the Lakeland Cake Pop Maker. We are sure you will be delighted with the performance and will enjoy many

More information

Leavener Lineup. Getting started. How do we use chemical reactions in the kitchen? Hands-on experiment. Year levels 4 5. Curriculum Links.

Leavener Lineup. Getting started. How do we use chemical reactions in the kitchen? Hands-on experiment. Year levels 4 5. Curriculum Links. rise and Shine: what Makes Bread Rise? Lesson 2 Leavener Lineup Year levels 4 5 Curriculum Links Science Science knowledge helps people to understand the effect of their actions (Yr 4, ACSHE062). Solids,

More information

ALKALINE BREAKFAST RECIPES

ALKALINE BREAKFAST RECIPES ALKALINE BREAKFAST RECIPES Eating-Veggies.com ALKALINE SMOOTHIES Alkaline Avocado Power Shake Serves 2 Ingredients 1 cucumber 2 tomatoes 1 avocado 1 handful of spinach leaves 1 lime ½ red pepper ½ teaspoon

More information

PUMPKIN RECIPES. Pumpkin Cheesecake. Pumpkin Popovers. Quick Pumpkin Pudding

PUMPKIN RECIPES. Pumpkin Cheesecake. Pumpkin Popovers. Quick Pumpkin Pudding PUMPKIN RECIPES Pumpkin Cheesecake 1½ cups crushed graham crackers 2 Tbs. Melted butter 2 lb. Cream cheese 1 cup sugar 4 Tbs. Flour Pinch of salt 4 egg yolk beaten 1 cup half-and-half 1½ cups pumpkin 2

More information

Vegetables. Deep Fried Onion Rings

Vegetables. Deep Fried Onion Rings Vegetables Deep Fried Onion Rings 4 large white onions cold milk 2/3 cup yellow cornmeal 2/3 cup all-purpose flour, sift before measuring 1/4 teaspoon salt 1/8 teaspoon pepper 2 tablespoons melted shortening

More information

Method 4 (carbon dioxide)

Method 4 (carbon dioxide) Method 4 (carbon dioxide) Aim Making a batch of scones, and investigating the most effective raising agent in terms of external and internal appearance, texture, degree of rise and flavour. Equipment You

More information

Skills Canada Baking Competition. Tuesday March 8, 2016

Skills Canada Baking Competition. Tuesday March 8, 2016 T.C.D.S.B Skills Canada Baking Competition Tuesday March 8, 2016 St. Patrick C.S.S 49 Felstead Avenue-Room 214 Toronto M4J 1G3 416-393-5546 Technical Chair: Denise McMullan denise.mcmullan@tcdsb.org If

More information

The Art of Candy Making

The Art of Candy Making Page 12 References Kendrick, R.A. and P.H. Atkinson. Candymaking. (1987). New York: HP Books, Inc. USU EXTENSION/UTAH COUNTY 100 EAST CENTER STREET, L600 PROVO, UT 84606 801-851-8460 http://extension.usu.edu/utah

More information

2014-2015 Culinary Arts STAR Events Menu Options. Menu I

2014-2015 Culinary Arts STAR Events Menu Options. Menu I 2014-2015 Culinary Arts STAR Events Menu Options Menu I Waldorf Salad Shaker Style Turkey Cutlets Potatoes Parmentier Sautéed Green Beans Menu II Sautéed Breast of Chicken with Mustard Cream Sauce Fresh

More information

Electric Ice Cream Maker

Electric Ice Cream Maker GC80/GC85 Electric Ice Cream Maker Owner s Guide READ AND SAVE THESE INSTRUCTIONS IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed, including the

More information

GREEN ONION POTATO SALAD A Bobby Flay Recipe

GREEN ONION POTATO SALAD A Bobby Flay Recipe GREEN ONION POTATO SALAD Prep Time: 10 minutes 2 lbs. red potatoes 1 Tbsp. PLUS 2 tsp. Kosher salt, divided 1-1/4 cups Hellmann's or Best Foods Real Mayonnaise 2 Tbsp. white wine vinegar 1 to 2 jalapeno

More information

Preparing Cakes, Cookies, and Pastry

Preparing Cakes, Cookies, and Pastry Preparing Cakes, Cookies, and Pastry National Food Service Management Institute The University of Mississippi 2nd Edition ET80-09 2009 This project has been funded at least in part with Federal funds from

More information

Patient and Family Education. Low Sodium Recipes

Patient and Family Education. Low Sodium Recipes Patient and Family Education Low Sodium Recipes Try these recipes to get started with lowsodium cooking that tastes good and is quick and easy! Oatmeal muffins 2 eggs 1 teaspoon vanilla extract 2 cups

More information

From Mel s Kitchen Cafe www.melskitchencafe.com

From Mel s Kitchen Cafe www.melskitchencafe.com BBQ Pork Sandwiches Menu From Mel s Kitchen Cafe www.melskitchencafe.com All the recipes have been modified to feed groups of about 20 (except for the French Bread rolls recipe; read the note below the

More information

Shea Butter Recipes. This recipe will make approximately four 4 ounce jars of whipped shea butter. This recipe may be doubled.

Shea Butter Recipes. This recipe will make approximately four 4 ounce jars of whipped shea butter. This recipe may be doubled. Shea Butter Recipes Shea Body Butter 80% Shea Butter 19% Oil of choice 1% Vit E Fragrance of choice Weigh your butter and oils into a plastic bowl. Place in the microwave and heat in 30 second intervals.

More information

By Heather Forest. Outcome: Students will learn about farm animals and how the animals in this story adopt human traits.

By Heather Forest. Outcome: Students will learn about farm animals and how the animals in this story adopt human traits. Outcome: Students will learn about farm animals and how the animals in this story adopt human traits. Materials: Blackboard or Whiteboard From Seeds to Cake Sequencing worksheet Hen Body Parts worksheet,

More information

Gluten, Casein, and Soy Free Recipes

Gluten, Casein, and Soy Free Recipes Chicken Nuggets 2 organic chicken breasts Breading choices (choose one) 1 cup GF dry cereal (crushed in a bag) 1 cup GF bread crumbs (dry out bread in oven and crumble in blender) Almond flour Any GF or

More information

User Instructions. Model: STPCA001AR

User Instructions. Model: STPCA001AR C A K E P O P M A K E R User Instructions Model: STPCA001AR The Sweet Treats Cake Pop Maker bakes the most perfect and delicious cake pops for any occasion. Made in just minutes, why not share the treats

More information

Can You Name this Kitchen Equipment? Assembled and photographed by

Can You Name this Kitchen Equipment? Assembled and photographed by Can You Name this Kitchen Equipment? Assembled and photographed by Stacy Halvorson, Program Assistant Julie Garden Robinson, Ph.D., L.R.D. Food and Nutrition Specialist Look at the pictures on the following

More information

BEFOR.E YOU START INGREDIENTS 11/2 LB LOAF TEMPERATIJRE ALTITUDE FLOUR GLUTEN

BEFOR.E YOU START INGREDIENTS 11/2 LB LOAF TEMPERATIJRE ALTITUDE FLOUR GLUTEN Congratulations on your purchase of a new Deluxe Electronic Breadmaker from Magic Chef. Our many years of experience have enabled us to continually develop new and innovative technology in our products.

More information

Crappie, Perch, Bluegill, & Other Pinfish Recipe Page

Crappie, Perch, Bluegill, & Other Pinfish Recipe Page Crappie, Perch, Bluegill, & Other Pinfish Recipe Page BLUEGILL SURPRISE filleted bluegill small amount of lemon juice dab of butter small amount of finely chopped onion Roll fillets jelly roll style securing

More information

We give great importance to breakfast, especially if it weekend. A typical. Turkish breakfast consists of slices of Turkish feta cheese, honey or jam,

We give great importance to breakfast, especially if it weekend. A typical. Turkish breakfast consists of slices of Turkish feta cheese, honey or jam, A. TURKISH BREAKFAST We give great importance to breakfast, especially if it weekend. A typical Turkish breakfast consists of slices of Turkish feta cheese, honey or jam, butter, black olives, tomatoes

More information

Holiday Eating Getting Ready Supplies Needed Beginning the Lesson Objectives Activities-

Holiday Eating Getting Ready Supplies Needed Beginning the Lesson Objectives Activities- Holiday Eating Getting Ready 1. Review lesson plan before each session. 2. Copy handouts: a. Healthy Holiday Baking Tips b. Healthy Alternatives to High Calories Holiday Foods c. Holiday Eating Questions

More information

2011 EMBA HONEY COOKING CONTEST RECIPES

2011 EMBA HONEY COOKING CONTEST RECIPES PIGNOLATA (Madonna Bogacki) 2 cups flour Topping: 1/2 cup white Karo syrup 1 cup chopped almonds Ground cinnamon Chopped chocolate pieces Colored sugar candies Beat eggs until light yellow. Add all but

More information

Gourmet røgeopskrifter med ahorntræ briketter

Gourmet røgeopskrifter med ahorntræ briketter Foss Family Hams This is an old Canadian Prairie recipe for smoking ham and bacon. 50 kg (100 lb) Ham or Bacon 4 kg (8 lb) Salt 1.5 kg (3 lb) Sugar 60 ml (2 oz) Saltpetre 16 l (4 gal) of hot water, approximately

More information

RESEARCHES REGARDING THE CHEMICAL LEAVENING AGENTS ROLE IN QUALITY OF BAKERY PRODUCTS. Abstract

RESEARCHES REGARDING THE CHEMICAL LEAVENING AGENTS ROLE IN QUALITY OF BAKERY PRODUCTS. Abstract G. Pop. Journal of Agroalimentary Processes and Technologies, Volume XIII, No.1 (2007), 105-112 Full Paper Food Control RESEARCHES REGARDING THE CHEMICAL LEAVENING AGENTS ROLE IN QUALITY OF BAKERY PRODUCTS

More information