Tag Archives: baking

Cheese Drop Biscuits with Garlic Butter

If you are in a hurry and are craving homemade bread this recipe is for you!  The Athlete loves these drop biscuits and and I have been known to put them together at the last minute because I saw a look of disappointment on his face.  They only take about 10 minutes to put together so it is hard to say no.  So just get in the kitchen and whip these little drops of cheesey goodness into shape and wait for the compliments to come your way!  Recipe and how to photographs can be found at the end of the post.

Deviating from the usual muffin lab that I do for the  first lab of the semester was quite interesting.  Why change something that works you might ask? Well, having all of the ingredients for a recipe helps.  My pantry had several boxes of Bisquick and the drop biscuits put it to good use.

I gave the demonstration yesterday.  With new cooks their knowledge is very limited so they ask me lots of questions or they just watch and try to soak it all in.  It is as if they are learning a new language. For some of them it is very difficult and for others it comes very easy.I’ve never done these drop biscuits as a lab before, therefore have nothing to compare it to.  All the biscuits were edible!  That is always good.  Everyone enjoyed themselves.

I have to say this about tasting what each group prepared.  Some groups will not start eating until I come to their table and taste their food.  They all sit there speechless waiting for me to let them know how it taste.  Even the slight hesitation as I am talking will scare them.  My approval is a very powerful tool.  Sometimes it is a little scary.  I don’t want to say the wrong thing and discourage a student.    I know you are all are wondering what I might say if the food is bad.  And yes, I have had the pleasure of tasting bad food !!  I always try to remember what a good friend of mine told me. She saw a friend’s new baby for the first time and it was NOT a pretty baby. She said, ” Oh my goodness, what a pretty blanket.”   Focus on the positive!

As a sideline here,  one of the department heads observed me yesterday and  an administrator today.   It is the first time anyone has ever observed the first lab of the semester. All kinds of things can go wrong during the first lab.  You can have students that hate each other working together.  Then you might have a group that every member is scared to do anything so nothing gets done. This list goes on, but all went well!  Thank goodness.

Cheesy Drop Biscuits with Garlic Butter

From Betty Crocker

  • 2 cups of original Bisquick
  • 2/3 cup milk
  • 1 cup of shredded Cheddar cheese
  • 2 Tablespoons margarine or butter melted
  • 1/4 teaspoon garlic powder

Preheat oven to 450 degrees.  In a medium bowl mix Biquick and shredded cheese together.  Add milk.  Stir with fork until soft dough forms.  On a cookie sheet, drop dough by 10 to 12 spoonfuls about 2 inches apart.  I like to used parchment paper to line the baking sheet .  If you do not use the paper I would lightly grease the baking sheet because the cheese will cause the biscuits to stick.

Bake 8 to 10 minutes or until golden brown.  In small bowl, stir butter and garlic powder until well mixed: brush on warm biscuits before removing from cookie sheet.  Serve warm.

Here are photos to show the steps:

2 cups of Bisquick and 1 cup of shredded Cheddar cheese

Mix Bisquick and cheese . Then add milk and stir until a soft dough forms

Place on baking pan and bake at 450 degrees for 8 to 10 minutes.

Mix 2 Tablespoons of melted butter with 1/4 teaspoon of garlic powder

Brush butter and garlic powder on warm biscuits


Happy cooking,

The Teacher Cooks


Filed under Biscuits, Cheese, Cooking, easy, Recipes

Cornbread Muffins with Cheese and Chilies- another Paula Deen recipe

Today was a great day at school!  Especially after yesterday.  I was not sure I wanted to return.  But, alas I did and have to say it was a fulfilling day at that.  There are a few little projects  needing  some work, if you know what I mean.   What would teachers do if every student was perfect?  Some of my fellow teachers might say , “A lot!”   But in the end it might be quite boring.

We visited the media center today to explore the world of blogging and how it related to Nutrition and Wellness class.   As I monitored the class work,  I glanced at the computer screen next to me and asked,  ” How did you do that?”   It really amazes me the computer skills that my students  have.  Now I am in the other seat.  The slow learner!!!  The student is so encouraging, ” Oh, Mrs. L  let me show you how to do it.  It is just a click here and that is it.”   Now I am the student and he is the teacher.   I feel excited about learning something new and it gave this kid a big smile.

Throughout the semester my class will be commenting on many of the  posts.  The instructions are different each time but always they are to use good writing skills.  If you read the comments you will see that some are very good.  Some on the other hand could use improvement.

Let’s get to the baby corn muffins.  This is Paula Dean’s recipe.  I just kicked it up a bit with some jalepeno peppers.  They are quite easy to put together.  I can’t lie and tell you that they are healthy, but it is all about the size of the portion.  These are extremely small,  just don’t eat twelve!

Depending what size pans you use you could possibly make 48.  Don’t worry they freeze really well.  To reheat just wrap in foil  and place in the oven for about 10 minutes.  They can be reheated in the microwave wrapped in paper towel.

Here’s how you make them.  Enjoy!

Gather all the ingredients

1 1/4 cups of cornmeal and 2 teaspoons baking powder

Add 1/2 teaspoon salt

Then add 1 cup of sharp grated cheese, 1 8 oz. can of creamed corn, 1 cup sour cream, 1 4 oz. can chopped green chilies and I added 1 chopped jalapeno to add some heat.

Chilies, sour cream, corn and cheddar cheese are added then mix lightly.

Beat slightly 2 eggs and 1/2 canola oil and stir until combined. Do not overmix.

Put in greased mini muffin pan

Bake for 18 to 20 minutes.   Just a note here about filling the pans.  The ones above are filled just a little too much.  It makes it very hard to get out of the pan.  At first I thought that I should put oil around the tops of the pan.  No!!  This did not help.  I did find that filling the pans 1/2 instead of 2/3 was the answer.  It just did not look as if it would be enough batter, but it will work  making them much easier to remove.


Green Chili Corn Muffins

  • 1 1/4 cups  cornmeal
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup shredded sharp Cheddar cheese
  • 8 oz. can cream-style corn
  • 1 cup sour cream
  • 4 oz. chopped green chilies
  • 1/2 cup canola oil
  • 2 eggs slightly beaten

Preheat the oven to 400 degrees F.  Grease miniature muffin tins wih vegetable oil or cooking spray.

In a small bowl combine the cornmeal, salt, and baking powder.  Add the cheese, corn, sour cream, and chilies.  ( I stirred in minced jalapeno).  Stir until lightly combined.  Add the oil and eggs and stir until eveything is just combined.  Do not overmix.  The batter will be very stiff.  Place about 1/2 tablespoon of batter into each muffin cup.  Bake for 18 to 20 minutes.

Make 48 miniature muffins

Happy Cooking,

The Teacher Cooks


Filed under Bread, Cheese, Cooking, corn muffins, easy, Muffins, quick, Recipes

Pull-Apart Parmesan Dill Bread or Cinnamon Bread


This was the second day of the new semester and I decided to mix it up a little bit.  Why not have a demo right off the bat?  Make it more interesting .  We don’t have to do the same old stuff.   Show the students what the class is really about.  Have some fun.  Eat some food.  And that is what we did! 

It was a great day in the classroom.  I felt like a move star.  All  eyes were on me.  You could hear a pin drop.  I am serious!!!  You could tell that they were soaking in every word that I was saying.  That is what I live for as a teacher.  You just know at that moment that you are doing the right thing.  Now mind you it may not happen this way for a long time, but today it did.    I could feel the excitement.  The comments that the students made about the class– it was music to my ears.  

I did not make anything spectacular.  I just used a can of refrigerated biscuits and made something a little different.  The recipe came out of a textbook we used a few years ago.  It is not that healthy, but it is quick and good.   I made two variations.  One savory Pull-apart Parmesan Dill Bread and the other sweet Pull-apart cinnamon and sugar bread.  They both are very good.  

So here is what we cooked up today in my class.  I hope that you will try these and enjoy! 

12 oz. can of refrigerated biscuits cut into quarters

 Using a pair of kitchen shears cut 12 oz. of refrigerated biscuits into quarters. 

Mix 2 Tablespoons of Parmesan Cheese and 1/2 teaspoon of dill

2 Tablespoons of sugar and 1/2 teaspoon cinnamon

 Or if you are making the sweet side of the bread mix together 2 Tablespoons of sugar and 1/2 teaspoon cinnamon. 

Melt 1 1/2 Tablespoons of butter and coat the biscuits

 Melt about 1 1/2 Tablespoons of butter or margarine in a small bowl.  Coat the quartered biscuits in the butter.  I found that you can only put a few in at the time. The butter will help the cheese or sugar to stick to the biscuits. 

Put seasonings in a bag and coat the biscuits

This is another thing that I love about teaching.  Students see things that teachers don’t see at the time.  When I am giving a demo I am really concentrating on following the recipe, cleaning up and being ready for the next class.   In other words my thinking is really one tracked.  Thank goodness for students that think outside of all of that. 

That is what happened this morning.  The recipe did not call for you to put the seasonings in a bag and shake to cover, but to put them in a small bowl .  WRONG!  Putting them in a bag was much more efficient.  So thanks to a young gentleman in my first block we changed the recipe to be much more efficient. 

Grease an 8 inch cake pan

Parmesan and dill bread ready to cook

Cinnamon and sugar bread ready to cook

Bake 12 to 14 minutes or until golden brown.  Turn upside down on a serving plate.  Pull apart to serve, or cook for 5 minutes before cutting into 8 wedges. 

Bake for 12- 14 minutes at 400 degrees

This is the  Parmesan Dill  pull apart bread! 

Here is the Cinnamon sugar Pull apart Bread

 I feel good about today.  Here’s hoping that you had a great day,too!  Here you go with the recipe.  Enjoy! 

Pull-Apart Parmesan Dill Bread 

  • 2 Tablespoons Parmesan cheese
  • 1/2 teaspoon dried dill
  • 1 package (12oz) refrigerated biscuits
  • 1 1/2 Tablespoons Margarine or butter, melted

Preheat oven to 400 degrees.  Lightly grease 8-in round cake pan.  In a small bowl, stir cheese and dill until combined.  Cut biscuits in quarters.  Add a few biscuits at a time to margarine, separating pieces with fingers.  Add cheese mixture and toss with fingers untill all pieces ar coated.  (  I put everything in a bag and shook until all the biscuits were coated.)  Arrange in one layer in prepared pan.  Bake 12 to 14 minutes or until golden brown.  

Bad News:  70 calories per serving, 2 g. protein, 9 g carbohydrate, 3 g fat, 215 mg sodium, 0 g fiber 

Happy Cooking, 

The Teacher Cooks


Filed under Biscuits, Bread, Cinnamon Rolls, Cooking, Recipes, using refrigerated biscuits

Bran Muffins Dianne’s Style

It is the start of a new year, a new semester, new students and new excitement in my classroom.  With all this newness I still have to be organized and ready to go.  I have one day of professional learning and a work day before the new invasion.  This weekend I made my favorite Bran muffins to freeze and have ready for breakfast.  These are great muffins and they make a lot!  I mean a lot!  One of my very dear friends and her daughter brought food over when my daddy died 3 1/2 years ago.  JHM  made the best meatloaf and  these muffins.  Of course I had to have the recipe.  It came from her Aunt Dianne.  I have added a little to it, but here it is for you to enjoy.  By the way the batter will keep for up to six weeks in the refrigerator.  I always get rave reviews when I have guests for breakfast and bring these things out of the freezer and pop them in the microwave.  YUMMY!

Start with 3 cups of all-bran cereal

5 cups of bran flakes

Add 1 quart of buttermilk to the cereals and let it sit for about 30 min.

Mix together 5 cups of plain flour, 5 teaspoons soda, 2 teaspoons salt and 3 cups sugar

whisk together 4 eggs and 1 cup of oil

Add eggs and oil to cereal and buttermilk mixture. Stir!!

Add dry ingredients and stir!!!

 I usually put cereal and buttermilk in a huge Tupperware bowl, then measure dry ingredients in a separate bowl,  and eggs and oil in a measuring cup.  I do all the mixing in the Tupperware bowl.  Store the mixture in the Tupperware bowl for up to six weeks.  Because I was taking photos just look at all the bowls I used and my dishwasher was already full!

Too many bowls and not enough washers!

 Here is where I changed Dianne’s recipe a little.  Really I just added a few goodies.  As an afterthought I wish that I had added a little cinnamon with the apples and raisins.  These muffins are almost like apple cake without the frosting! 

I took out some of the batter,enough to make 24 muffins.  I didn’t measure it, but I am guessing it to be about 6 cups.  My medium mixing bowl was about half full.

Added about 1/2 cup of raisins

1 medium apple diced

Fill muffin tins and ready to bake for 15-20 min. at 400 degrees

Ready to eat or freeze for later!

Here is the recipe ready for you to make and enjoy!

Bran Muffins

  • 5 cups bran flakes
  • 2 cups All bran
  • 5 cups plain flour
  • 5 teaspoons soda
  • 2 teaspoons salt
  • 3 cups sugar
  • 4 eggs
  • 1 quart buttermilk
  • 1 cup oil

Soak cereal in buttermilk for about 30 minutes.  Add eggs and oil.  Stir in flour, sugar, soda and salt.  Bake at 400 degrees for 15 -20 minutes.  Mix can be stored in the refrigerator for up to 6 weeks.

Happy cooking,

The Teacher Cooks


Filed under Cooking, Muffins, quick, Recipes

Hummingbird Cake

The first time I encountered this wonderful cake was on a romantic dinner with GI Joe!!!  He took me to Dailey’s for dinner before a show at the Fox.  The night was what can I say other than just plain great!  Sorry to say that Dailey’s closed this year so we can no longer experience their wonderful desserts.  But we can treat ourselves to the delicious cake that they served.   After that night we took the Athlete there before seeing the Christmas Carol and to this day it is his favorite dessert!  So here is a family favorite for many reasons.  I hope that you can enjoy as much as we have.

This is not your normal cake where you cream butter and sugar and then add flour alternately with liquid.  It is made by the muffin method of mixing.  In other words it is just plain easy!!!

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Filed under Cake, cream cheese, cream cheese frosting, easy, frosting, Hummingbird cake

Candied Fruit Magic Bars

We all have favorites that we love to eat and make during the holidays.  This is one of my all time favorites.  It is great tasting and very easy to put together.  Just what we all need this time of the year.  There is one problem.  It is very hard just to eat one square!!  I made these last night and found myself having a cup of coffee with two of these sweet morsels.

Looking at the recipe last night I could not believe how long I had been making them. I got the recipe one Thanksgiving at my Dad’s. My step mother always made them for Christmas.   On the back of the recipe I had written  sizes of my nephews 2T and size 8 so that I could pick them up a couple of things for Christmas.  They are both young men now.  One in his last year of residency and the other  is running a farm!  Time flies!!!

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Filed under Cookies, Cooking, Dessert, Eagle Brand Milk, fruits, quick, Recipes

Sour Dough Bread

This is good stuff!

There is nothing better than fresh bread cooking in the oven.  The aroma will drive you crazy.  I love making this sour dough bread.  It taste great  and  makes your kitchen smell so good.    The first time I made it I also baked a ham .  When I took this bread out of the oven I could not resist putting mayonnaise on the fresh hot bread along with a piece of baked ham.  It was heaven.  I ate the whole loaf!!!

I have been making this for years.  But it is addictive so I can’t make it every week like I did when The Athlete was in high school. It’s one of those foods that goes straight to your hips.  Now it only shows up for special occasions .   Make this and give it to your friends.     They are going to love you!!!

Sour Dough Starter

  • 1 cup warm water
  • 1/2 cup sugar
  • 1 pkg. yeast
  • 3 T of potato flakes (level spoon)

Place the starter in a glass jar.  Do not use metal and stir with a wooden spoon.  Leave the mixture on the counter for 3 days.  Feed the starter and let it sit on the counter for another 8 hours.   It is going to bubble.  Below is the food for the starter.  After 8 hours refrigerate for 3-5 days.  Now you are ready to feed again and make bread.

In the morning take out the starter and feed it and sit on the counter.  You will be ready to make your bread in the evening.  Here’s what you add each time you feed this hungry little thing.  This starter can  be fed every day, but has to be fed at least once every 10 days to keep it from dying.  Another note :  Don’t keep alot of starter.  It will be too weak to rise.  Only keep 2-3 cups and give the other away to friends or pour it out. 

Food for the starter:

  • 1/2 cup sugar
  • 3 T potato flakes
  • 1 cup warm water

In the evening make the dough and let it rise overnight.  I have halved the original recipe so that I could use my bread machine .  The next morning I knead the dough, put it in pans to rise and bake it that evening.   Feel free to double it and make three large loaves of bread. 

Here is the recipe for the dough:

  • 3 1/2 cups bread flour
  • 1/4 cup sugar
  • 3/4 t salt
  • 1/2 starter ( stir it up to get some of the potato flakes)
  • 1/4 cup oil
  • 3/4 cup warm water

Sometimes I will cheat and add 1/2 t of yeast.  Why?   The starter is ornery.  Sometimes it does not act right.  If the temperature is too cool it will not rise like it should.  In the summer it does much better.  

liquid in first then dry ingredients


I use the dough cycle on my machine and let it knead for 5-8 min.  Let it rise 4 – 8 hours until double in size.  Punch down dough.  Knead lightly for about  5 minutes on a floured board.  You will have to add in extra flour.  Dough will be sticky. 

This is after about 8 minutes in the bread machine.

Overnight it has doubled

Knead dough for about 4 minutes

Divided dough into four equal pieces

Place into 4 greased pans

Dough in pans

Doubled in size

Divide the dough into four pieces.  Place in small greased bread pans. Let the dough rise in the pans until doubled.  I use the proofing cycle on my oven and it will take about 4-5 hours. 

 Bake at 325 degrees for about 20 – 25 minutes.  Butter the top and cool on a cooling rack.  This bread freezes well.  But with bread this good mine rarely gets to the freezer.

Happy cooking,

The Teacher Cooks


Filed under Bread, Cooking, Recipes, Sour Dough Starter

Sweet Potato Bread

With whipped creamI love this time of year.  Cool crisp mornings,  the color of the autumn leaves in the sunshine, pumpkins,  sitting by the fire, football , hayrides, hot chocolate, the smell of cinnamon,  and nutmeg. 

With this weather it just made me want to make something that  would make the kitchen smell like fall. 

So that is the reason for the sweet potato bread.  At least one of the reasons, the other being that I have an abundance of sweet potatoes from the CSA that I have not used.  I pulled out half of them for the bread and will use the rest for a fall root roast. 

One year for Christmas a student brought me this bread all wrapped up real pretty for a gift.  Now for those of you that aren’t teachers you might not understand this.  Teachers  have to be real careful when it comes to eating food that students bring you from home.  You never know.  You could have made Suzie Q  real mad cause you called her mama for talking back to you or it just wasn’t fair that you sent her to the office because she was half dressed.    Needless to say I am wary of eating anything that I don’t see made right in front of me.  This little cute blonde I trusted her.  No really I knew her mama real well.  So here is the best sweet potato bread that has ever passed your lips.  I promise you.   Eat hot right out of the oven or freeze and eat later.  Whatever you choose you are going to love it!

Coming from the south I have grown up eating sweet potatoes.  Not sweet potato souffle.  I hate that.  Just plain sweet potatoes with butter and salt.  There is nothing better.  My grandparents grew these in their garden.  As a small child I watched my mother with her apron on putting sweet potatoes in a brown paper bag and pushing them in the oven.  I would help her peel them when they came out.  It was almost like peeling a banana.  I could not help myself from putting hot pieces in my mouth as we took the peelings off.  They were so good. 

You can do the same.  Create some childhood memories with your family.  Let them help you make this bread and maybe years from now they will be writing about how good it made them feel to be in the kitchen with you.

                                                                                              Sweet Potatoes

Sweet Potatoes ready to go in the oven.

Put in a paper bag on a baking sheet.

Put in a paper bag on a baking sheet.

You have to bake them in a brown bag.  Trust me.  It helps to make the sugars caramelize.  The taste is unbelievable.  Bake at 400 degrees F.  Bake until nice and soft for about 1 hr. and 20 minutes.  It will make your house smell so good.

Cooked Sweet PotatoesHere they are right out of the oven. Soft skins and ready to peel.

Cooked Sweet Potatoes

Sweet potatoes peeled and ready to whip.

Whipped potatoes

Whip hot potatoes with mixer.  Do not add a thing.  At this point you can refrigerate until you are ready to make the bread.  Bring to room temperature or heat in the microwave for a few minutes.

My Kitchenaide mixerCream 1 cup butter with 3 cups of sugar.  That’s alot isn’t it.  It will be allright. 

Creamed butter and sugar

 Creamed butter and sugar . Ready to add the eggs.

Adding eggs

Add 3 eggs one at a time.  Beat after each one.

Good Vanilla

Add 1 teaspoon of good vanilla.

DSCN0207 Add 2 cups of whipped sweet potatoes.


3 cups flour, 1 1/2 t salt, 1 t soda, 1 1/2 cinnamon, 1 t cloves, 1/2 t nutmet

Add Flour, cinnamon, cloves and nutmeg

At this point you can add nuts and/or raisins.  I added both.  About 1 cup chopped nuts and 1 cup of raisins.

Bake for 1 hour to 1 hour and 20 minutes.  Check with toothpick that comes out clean.  Cool for 10 min. before removing from pan.

Baked and ready to serve





I like this picture.  It looks lonely.  Ready for someone to eat. 

Here is the recipe;

  • 1 cup of butter
  • 3 cups of sugar
  • 3 eggs
  • 1 t. vanilla
  • 2 cups mashed sweet potatoes
  • 3 cups plain flour
  • 1 1/2 t salt
  • 1 t soda
  • 1 1/2 t cinnamon
  • 1 t. cloves
  • 1/2 t nutmeg
  •  raisins and pecans to taste

Cream butter and sugar.  Add eggs 1 at a time.  Add vanilla.  Add 2 cups of mashed sweet potatoes.  Add dry ingredients.  Stir in nuts and raisins.  Bake in a Bundt pan at 325 degrees for 1 hour to 1 hour and 20 min.  Check for doneness with a cake tester or toothpick that  comes out clean.

Happy Cooking, 

The Teacher Cooks


Filed under Bread, Cooking, easy, healthy, Recipes, Sweet Potato

Park Avenue Bars

Park Avenue Bars  - Wonderful!If you are watching your weight DO NOT make these bars!!   They are so good you cannot stop yourself. 

This recipe is from my friend Debbie.   She is a great cook and is always bringing something good to school.  I e-mailed her and said, ” I want that recipe for whatever  you brought to school last Christmas.  I cannot remember what’s  in it .  I just remember  that it was delicious.”  That gave her alot to go on.  We are  lucky to get this with that kind of information. In spite of my memory Debbie came through for me.   

All right so I am baking these bars with very limited time.  It is 10:00 and I have to take them to my tennis match by 2:00.  Everything that could go wrong does.   I pulled out the cake mix and the use by date had expired by 2 weeks.  Just for me I would have used it, but with my luck no telling what would have happened!! Now a  trip to the grocery.  Thanks goodness I pulled out everything else that I would need including the pan.  Oh, wait there is  NO PAN.   Forgot I had thrown it away.  Just for your information don’t make lasagna in an aluminum pan because after so many years the tomato sauce will eat holes in it.  So GI Joe is off to the store to buy a pan and a cake mix.   He does not shop.  He knows nothing about baking pans.   After 15 minutes on the phone we settle for the heavy duty Wilton pan.   Just remember that when you are baking in a dark pan to turn the oven down 25 degrees.  I didn’t!!  Almost burned!  I did make it to my match on time with the bars and they were enjoyed.

 Thanks to Debbie for the recipe .  Here it is for you to enjoy, too.


1 stick of melted butter

1 stick of melted butter

Butter Recipe Cake Mix

Butter Recipe Cake Mix

1 egg

1 egg

1 cup chopped Pecans

1 cup chopped Pecans

Mix with wooden spoon

Mix with wooden spoon

Place in a 9 x 13 in. pan

Place in a 9 x 13 in. pan

Spread in the pan

Spread in the pan

1 box powdered sugar, 2 eggs, 8 oz cream cheese

1 box powdered sugar, 2 eggs, 8 oz cream cheese

Mix with mixer

Mix with mixer

Pour on top of cake mixture

Pour on top of cake mixture

When using a dark pan like this one make sure that you lower your oven temperature by 25 degrees.  I failed to do this and they were very nearly burned!!!

Park Avenue Bars - Wonderful !

Park Avenue Bars - Wonderful !

Here is the recipe.  Enjoy!

Park Avenue Bars

  • 1 Duncan Hines Butter Yellow cake mix
  • 1 stick butter melted
  • 3 eggs
  • 1 cup chopped nuts
  • 1 box  powdered sugar
  • 8 oz. cream cheese softened

Preheat oven to 350 degrees.  Grease 9 x 13 in. baking dish.  Mix by hand the cake mix, 1 egg, melted butter and chopped pecans.  Press down into bottom of greased baking dish.  Set aside.  Mix well in mixer powdered sugar, 2 eggs, and cream cheese.  Pour on top of crust .  Bake about 40 min. (until the top is golden brown).  Cool before cutting.

Happy Cooking,

The Teacher Cooks


Filed under Bar Cookies, Cake, Cookies, Cooking, Dessert, easy, quick, Recipes

Cream Puffs

Cream puff with vanilla pudding fillingTeaching high school  takes a lot of planning, but there are times that I do things on the spur of the moment that really add alot to the class.  This is one of them. Today the students took a test and we started a new unit.  I thought we needed something a little more interesting.  This demo only took about 15 minutes of class time.  While they were cooking the students took their test.

I have been making cream puffs since college.  As a freshman I worked  for the Family and Consumer Science Department Head.  I thought I would be typing,  grading essays that kind of thing, but that was not always the case.  Thank goodness I loved to cook.  She was in charge of every event that involved food.  Not sit down meals, but everything else. 

I left there knowing how to make every kind of cookie, sandwich, cheese straw, punch,  and candy recipe.  I loved it!  It was so much fun and I  learned a lot. 

Here is one of the recipes that I made. 

Cream puffs are very easy to make and will impress all your guests. You can fill them with pudding.  I recommend you make it from scratch.  It is much better than the instant that I used today, because of lack of time. Sweetened whipped cream would be an excellent choice, too. Let’s don’t leave out ICE CREAM.  You could use that as a filling, too.

Since  I am not a dessert person  filling  them with chicken or a seafood salad would be a hit.  Or you could go all out and double the recipe and make one savory and one sweet.  Whatever way you choose everyone is going to be impressed with your cooking skills.    

My students now want to make these in class, but we don’t have time.  We have to move on to  more healthy choices.  FRUITS and VEGETABLES

Here is the basic recipe that is found in every cookbook.  Use your imagination and enjoy cooking!

Cream Puffs

  • 1/2 cup water
  • 1/4 cup margarine or butter
  • 1/2 cup all purpose flour
  • 1/4 teaspoon salt
  • 2 eggs

Heat oven to 400 – 425 degrees.  In a medium saucepan, heat water and margarine to boiling. Take off heat add flour and salt all at once.  Stir vigorously until mixture leaves the sides of pan in a smooth compact ball.  Let mixture cool slightly.  Stirring will help to cool the mixture quicker.  Be careful not to add your eggs too soon or you will have scrambled eggs.  Add eggs one at a time, beating after each addition.

Spoon onto a cookie sheet lined with parchment paper.   Make 6 very large cream puffs or use a tablespoon and make 20 snack size. ( In the picture are snack size).

You can pipe these from a pastry tube using a large fluted tip.

Bake small cream puffs for about 30 minutes.  Bake large ones for about 40 minutes.

Doneness is important.  They will collapse if they are underbaked.  ( That question was on our test today) To fill them slice the top third and remove the uncooked dough if there is any.  Now you will be able to fill the Cream Puff.  When you finish just replace the top.

They should be filled as close to serving time as possible to preserve their crispness.

Unfilled they can be frozen for 3 months.

Happy Cooking,

The Teacher Cooks


Filed under Brunch, Cooking, Cream Puffs, Dessert, easy, quick, Recipes