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Cooking In Our Classroom

 

 

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Several years ago I wrote and was awarded a grant from the Schools Foundation to purchase and use a portable kitchen.  Students can put into use math, reading, and cooperative learning.

This year I would like to make a cookbook at the end of the year of recipes we make in class.

In the years past I have asked parents to send in items when we cooked, many times we have been let down because life got in the way of items being sent in for us to use.  This year I am asking for gift cards to Target, Wal Mart, Publix, or Kroger so I can just purchase the items when we cook. I think this may help us be able to have our Cooking Class.   Thank you for purchasing one for us.

Some dishes we have made in Cooking Class have been:

  • fruit salad

  • chili

  • bread

  • soup

  • potato pancakes

  • fudge

  • muffins

  • cookies

  • smoothies

  • s'mores

  • tacos

  • chocolates

  • applesauce

  • pumpkin pies

  • pumpkin pancakes

 

 

 

 

 

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Fresh Fruit Salad

Cut up grapes, strawberries, melon, kiwi, banana, apple, pear, and orange

into bite size pieces and mix together in a large bowl. 

Rice Krispy Treats

  • 3 tablespoons margarine or butter

  • 1 package (10 oz. about 40) regular marshmallows

  • -or-

  • 4 cups miniature marshmallows

  • 5 cups Rice Krispies®

Directions

1. Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray. Cut into 2-inch squares when cool. Best if served the same day.

S'More Bites

10 ounce bag of large marshmallows

small bag of quality chocolate  chips

box of graham crackers crushed

pretzel sticks

Melt chocolate in a glass bowl in steaming water in an electric skillet. 

Spear marshmallows with pretzel sticks, dip them in melted chocolate, then roll in crushed graham crackers.

Place them on waxed paper to harden.

Pumpkin Fudge

3/4 C. butter
3 C. sugar
2/3 C. evaporated milk
1/2 C. canned pumpkin
1 t. pumpkin pie spice
2 C. butterscotch baking chips
7 oz. jar marshmallow cream
1 t. vanilla

In heavy saucepan, combine first 5 ingredients; bring to boil over medium heat, stirring constantly. Continue boiling until mixture reaches 234° F. on candy thermometer.

Remove from heat; stir in butter scotch chips and marshmallow cream until melted and smooth. Stir in vanilla.

Pour into buttered 9 x 13 or larger pan. cool completely, cut into squares.

Makes about 3 lbs. candy.

 

Blueberry Muffins

      1/4 cup butter
      2 eggs
      1/2 tsp. salt
      1 c. sugar
      2 c. flour
      2 tsp. baking powder
      1 tsp. vanilla
      One-half cup milk
      2 c. fresh or frozen blueberries


    Preheat oven to 350 degrees F.
    Grease and floor muffin pan (or use paper liners). Beat together butter, eggs, salt, and sugar.
    Mix flour with baking powder and sift into first mixture, alternating with milk.
    Blend in vanilla.
    Add blueberries.
    Pour into muffin pan and bake for 25 minutes.


    Potato Latkes

    2 medium potatoes
    1 egg (beaten)
    1/4 cup flour
    vegetable oil

    Peel and coarsely grate the potatoes.
    Mix with the beaten egg and flour.
    Drop teaspoon size pancakes into hot vegetable oil.
    Brown on both sides.
    Serve with applesauce.

    Applesauce

    10 apples,  peeled, cored, and sliced

    1 cup of brown sugar

    apple pie spice

    Cook until the apples are done.

Healthy Kids

Dole 5 A Day