September 28, 2009 · 3:18 pm
I have been baking as long as my mother would let me in the kitchen. Which was always. She was great about cooking as long as I would clean the kitchen. But, I only could bake. No main dishes or vegetables or anything like that. Why? I guess it was because baking to an extent is very cheap. Flour, sugar, eggs, milk and butter that’s about all you need. We were on a very tight budget. Sooo I have been baking for a long time. And you know I don’t even care for sweets that much. I just love to bake. Here is another recipe back in the day of the first few years of teaching. It is from Quaker Oats website. It no longer appears on the box.
First a few tips about baking cookies:
- Make sure that you use butter which I prefer or margarine for baking. Do not use whipped or low-fat margarine.
- Ingredients should be at room temperature.
- Butter should be soft, but not too soft or the cookies will flatten as they bake
- Use parchment paper on your cookie sheets. This saves time in washing cookie sheets.
- Find a good cookie sheet. Expensive is not always the best. A shiny cookie sheet is better than dull.
- Do not use your cookie sheet for any other food for example to make cheese toast .
- Be careful about the cooking time. You should know your oven. Does it cook quicker or slower than the recipe recommends?
- Just 1 minute more cooking time for cookies is a lot. Remember these are small little things!
Measure all ingredients separately
- Softened Butter and Sugars
Cream butter and sugar
Add egg and vanilla
Add dry ingredients except oats
Stir in oats
Place on baking sheet with parchment paper
Quaker’s Best Oatmeal Cookies
11/4 cups butter, softened
3/4 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
11/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt (optional)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 cups Quakers Oats old fashioned
Heat oven to 375 degrees. Beat together margarine and sugars until creamy. Add egg and vanilla: beat well. Add combined flour, baking soda, salt and spices: mix well. Stir in oats: mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheet: remove to wire rack. Cool completely. Store in a tightly covered container.
Makes about 4 1/2 dozen
The Teacher Cooks
September 24, 2009 · 1:13 pm
Chicken Tortilla Soup --yummy
I am on a mission for the next couple of weeks! That is nothing unusual though. Having a mission in life is a good thing. I have to present four twenty minute talks to about two hundred freshmen parents. The topic is feeding hungry teenagers with good healthy food and doing it quickly. What popped in my mind first was the crockpot. You have to use this if you walk through the door at 6:00 PM and the teens are demanding food at 6:01PM. This is a recipe that I have used many many times . The name says soup, but to me it is more like a stew. To make it more of a soup add more tomato sauce. Try it when you are in a time crunch it will be a hit!!
Chicken Tortilla Soup (Stew)
- 4 chicken breast
- 2 15 oz. cans of black beans
Here is what you need
- 2 15 oz. cans of Rotel tomatoes
- 1 cup salsa ( I used the whole jar)
- 4 oz. chopped green chilies
- 1 14 oz can tomato sauce
- Tortilla chips
- Monterey Jack cheese
Put all the ingredients except tortilla chips and cheese into the crockpot. Cook on low for about 8 hours. Just before serving take out the chicken and shred with a fork. Place back in the crockpot. In a bowl place chips with cheese and ladle soup on top. This makes about 10 servings. You can easily half the recipe. The shredded chicken is great in chicken quesadillas .
Using a liner saves on clean up
Remove chicken from the crockpot
Shred with a fork and add back to crock pot
Cube or shred cheese
Add chips and cheese . Then ladle soup!
The Teacher Cooks
September 23, 2009 · 2:05 pm
Low calorie, easy and delicious!
Another day at home with little water. I am clean though. Just took a bath in about 2 inches of water. Brought me back to the days of staying at my grandmother’s farm with no running water. It was fun when I was 5 years old , but now you could say I am spoiled! The news is that it could be into next week before our water is back to normal. It could be worse.
I usually grill pork tenderloin , but with all the rain I pulled out an old recipe from pork The Other White Meat. Pork is so versatile. I serve this with Hashbrown Casserole ( I will share the recipe later ) or a baked potato and something green like asparagus, broccoli, or green salad. All of this is quick and easy to do. Here is the recipe.
Cajun Pork Roast
- 2 lb. boneless pork loin roast
- cooking oil
- 3 Tbs. paprika
- 1/2 tsp. red pepper
- 1 Tbs. garlic powder
- 2 tsp. oregano
- 2 tsp. thyme
- 1/2 tsp. salt
- 1/2 tsp. white pepper
- 1/2 tsp. cumin
- 1/4 tsp. nutmeg
Combine all the seasonings
Brush the roast with oil using Le Creuset silicone brush
Rub seasoning over roast
Place in pan and roast 350 degrees
Roast until internal tempt. is 155 degrees
Your prep time is only about 5 minutes and the oven does the rest. After taking out of the oven let it rest for about 10 minutes. This serves 6 at 196 calories each. ENJOY!!
The Teacher Cooks
September 22, 2009 · 11:12 am
A Chocolate Lovers Dream!!
The last two days here have been bad!! I am praying for all the families that have lost loved ones in this horrible rain. We have been very blessed, but I can tell you first hand what it is like to have your house flooded. It is just stuff, though. Anyway…….. We need something to make us all feel better so let’s talk chocolate. This is my GO TO dessert for company, ALTA, potluck, parties and brunch. You get the picture. It works for most any event. I promise you all your friends and family will love it!!!
I first became acquainted with this special cake when I was a new teacher in Wilkinson County. Marjoe Baisden gave me her version. Since then I have tweaked it a bit. So here it is for you to just put your face into it if you want to. That is what GI Joe wants to do every time that I make it. He likes it hot with vanilla ice cream, but I have seen him eat right out of the pan with a spoon.
Yummy Chocolate Sheet Cake
- 2 cups sugar
- 2 cups self rising flour
- 2 sticks of butter
- 1 cup water
- 1/4 cup cocoa
- 1/2 cup buttermilk
- 2 eggs
- 1 teaspoon vanilla
Mix dry ingredients. In saucepan melt butter, cocoa and water on low heat. Add to dry ingredients. Mix. (DO NOT use a mixer) Slightly beat eggs, buttermilk and vanilla. Add to mixture. Mix. Pour into a 15 x 10 x 1 in. jelly roll pan that has been greased and floured. Bake about 20 min. at 400 degrees.
- 1 stick butter
- 3 Tablespoons cocoa
- 5 Tablespoons milk
- 1 box powdered sugar
- 1 cup chopped pecans
Melt butter, cocoa, and milk. Do this on low heat. If heated at too high a temperature the butter will clarify making your icing separate. Add to sugar and nuts. Mix. Frost cake while hot. Place icing by the tablespoon all over the cake then smooth out the frosting. This will keep from tearing the cake as you frost it. Here are pictures to guide you along. Enjoy!
Flour and sugar in a mixing bowl
Melting butter, water and cocoa
Greased and floured jelly roll pan
Melted butter, cocoa and water
Whisking eggs, buttermilk and vanilla
Mixing dry and wet ingredients
Ready to bake
Frosting - melting butter and cocoa
Powdered sugar, chocolate and nuts for frosting
Ready to dig into!!!
September 21, 2009 · 11:17 am
This is sooo good!!!
This is going to be the last of tomatoes and okra for a while. At least fresh! The Alabama girl gave me this delicious recipe. She and I taught together for 3 1/2 years. She is a great teacher and a great cook. I miss her terribly,but that is another story. Anyway, last year we had a potluck dinner and she brought this dish and I am going to share it with you.
I get fresh vegetables from the CSA in our area and had a pound of okra to work with. If you do not have fresh okra frozen will work.
Tomato Okra Casserole
- 6 Tbl. onion chopped
- 2Tbl. Bacon grease
- 1/4 t. curry powder
- 1/4 t. red pepper
- 2 1/2 T Parmesean Cheese
- 1 qt. tomatoes peeled cooked or canned
- 1/2 t paprika
- 1 T sugar
- 1 1/2 t salt
- 8 Ritz crackers crushed
Saute onions in bacon grease.
Here is how I got the bacon grease. Save the bacon for later.
Add okra and cook until tender.
Add tomatoes and seasonings. Stir well.
Put in greased casserole
Top with cheese and crackers. Bake at 350 degrees for about 35 minutes. You are going to love this!!! The okra is not slimy it is just plain good.
The Teacher Cooks
September 17, 2009 · 7:25 pm
September 10, 2009 · 7:17 pm
This is GOOD!
Here you are again!
Piled High and Ready to Eat!
I could not choose one for the top of the post today so you all three have the honors. Great job.
Between pancakes and waffles, waffles win everytime for me. I love the crunchy ones sprinkled with confectioner’s sugar. Reminds me of a funnel cake. Yum ! Today I was living the tasters best life. These were sooo good.
Yesterday I was a little worried during the demonstration. It was almost a catastrophe. Let me just tell you that last semester some good intentioned student cleaned the waffle iron a little too good. Not knowing this I poured my waffle batter in there like I always do. Waited the appropriate time. Opened it up and in front of God and everyone was a mess of stuck batter. For a minute there I thought I would faint. I turned this into a “teachable moment” and we had a lesson on seasoning a waffle iron. Using a pastry brush or paper towel coat the waffle iron top and bottom with vegetable oil. Turn on for about 15 minutes. To make the class even better one of my “thinking ahead” students said she thought we should season all 8 of our waffle irons. GREAT IDEA!
So today went without a hitch. What can I say ? But, I have some great students that are loving this cooking.
Here is what they cooked up today.
The Teacher Cooks
Strawberries added the touch!
Just 4 U!
So Cute!Just look at these they are GREAT!!!
September 3, 2009 · 6:51 pm
A little artwork here!
Just the smell of bacon and pancakes is GOOD! The taste is even better. It was a great day in the laboratory. I love it, the power of “teacher persuasion”. It is so funny sometimes how you can put a firecracker under students to get them motivated. All of them worked so diligently today to beat the clock and they did! Congratulations on a job well done.
I have tried many recipes for pancakes and coming from a make from scratch kind of cook this is not easy for me to say, but BISQUICK pancakes are the best. You can’t seem to go wrong with a little Betty Crocker. I have been using this recipe for about 20 years in the classroom. It is almost foolproof. Alas, read my last paragraph and you can mess this up.
I used their website on my smartboard to show the recipe and to give tips for making pancakes. It is a great way to start a demo. I use a teflon skillet that will cook six pancakes at a time. Along with this we discussed the labels on two different kinds of bacon and discovered how misleading they can be. Who would have thought that companies would try to get us to purchase their product by fooling us????
As you can see from the photos they all turned out great. To add a little extra each group invited an adult guest. You know what that means–they have to talk! Oh, wait they can do that well. Table conversation with an adult is quite different. It was all good though. I was impressed.
One little”oops” that turned into a great learning experience. I tasted a group’s pancakes that were quite horrible. I questioned them and “no ma’m we did not measure incorrectly .” BUT looking at the box of Bisquick brought from home lo and behold the use by date was 2007. What can I say? They made another recipe quite hurriedly and they were very good.
Another great day in my cooking world,
The Teacher Cooks
September 1, 2009 · 4:29 pm