I have been on a search for the best waffle that is light and crispy and guess what? I found it. It’s Pam Anderson’s Light and Crispy Waffle from her cookbook Cook Smart. After reading the reviews from Food and Wine and Fine Cooking I knew that I couldn’t go wrong. I put it to the test in my classroom and they loved it, too.
On Valentine’s Day while most people were having lunch with their sweetie, I was making pancakes for my angels. I have been a little of an overachiever lately. Two recipes in one class period and I think that I have gone a little crazy. I have used Bisquick for years because it is easy and students that are new to the kitchen can handle it. But, have you seen the price of Bisquick lately? It is sky high! And according to the paper today we are going to have a huge hike in most grocery items as well as clothing because of the weather. Anyway, I made one from scratch and the recipe from the Bisquick box. Guess what the scratch recipe won hands down. Not surprising to me.
Now that I have made this cake three times in two days I think that next time it could be a piece of cake! This has been a frustrating experience for me to say the very least. I was using The Smith’s Family 12 layer cake recipe. The first attempt resulted in little rubber disks that resembled frisbees. I thought after the batter was ready to put in the pans that it was really runny, but why would it be the wrong proportions after all it is found at Oprah.com. I blamed the mess on my ineptness at measuring correctly and threw the frisbees in the trash before icing them. So I start all over again this time being careful to measure all the ingredients before mixing even one granule of sugar with a bit of butter.
Filed under Cake, Desserts
For our second lab of the semester we made these Cheese and Garlic Drop Biscuits. They are so easy and quick to prepare. Plus they are just plain delicious. I am loving my students for this semester. They are all eager to learn how to prepare all kinds of food. I still have to work on a few students that are a little lazy about writing down the steps and the amounts of ingredients, but failure can be a good learning experience.
I can always expect there to be much excitement in the air when the time comes for the first lab of the semester. Wearing aprons for the first time, working in the kitchen with a group of people you may not have known two weeks ago, anxiously awaiting to see what the teacher has to say about the food, actually sitting at a table , using a napkin, and carrying on table conversation. This is one of my favorite times of the school year. Continue reading