Tag Archives: baking

October 10, 2009 · 8:59 pm

Cookies – Wedding, Lady Fingers, Nutty Fingers

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These nutty fingers hold a lot of memories for me.  The first road trip that I ever took with GI Joe to Dallas, Texas  I made these little sweet things to eat on the way.  That was the start of a real romance!   Almost every vacation, tennis tournament or TDY it was a given for me to make them.These little morsels of butter, flour and nuts just melt in your mouth and I am not exaggerating at all.  So  easy to make you can do it blindfolded and with one hand tied behind you. So get in the kitchen right now and put these little babies together.  Here’s  how you do it.

 

Nutty Fingers

  • 1 cup butter, softened
  • 5 Tablespoons of  powdered sugar
  • 2 cups plain flour
  • 2 teaspoons vanilla
  • 1/2 – 1 cup chopped pecans

Mix all the ingredients together.  Shape into small balls or fingers.  Place on a cookie sheet with parchment paper.  Bake at 350 degrees for 20 minutes or until lightly browned.  Roll in powdered sugar.  After cooled roll in sugar again.

I can tell you these are not going to last very long on the cooling rack.  I cannot control myself and end up popping them in my mouth as I roll them in the sugar.  They are so good!!!

I took these to serve at my tennis match in these cute little foil papers, but the picture is blurry so I will not embarass myself.  Just use your imagination and think about how cute they were in those little foil papers.

Happy Cooking,

The Teacher Cooks  

Here are the pictures to guide you along:

 

Soften butter and plain flour in a mixing bowl

Soften butter and plain flour in a mixing bowl

  

Add 5 Tablespoons of powdered sugar

Add 5 Tablespoons of powdered sugar

                                                                                                                     

Add 1/2 to 1 cup of chopped pecans

Add 1/2 to 1 cup of chopped pecans

 

Mix together with wooded spoon

Mix together with wooded spoon

Shape and ready to bake

Shape and ready to bake

Out of the oven

Out of the oven

Roll in powdered sugar - TWICE

Roll in powdered sugar - TWICE

Cool on cooling rack

Cool on cooling rack

 

 

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October 10, 2009 · 1:36 pm

Cheese Biscuits – Quick Bread Lab

Almost perfect!!!

Almost perfect!!!

I love teaching!! No, I mean I really LOVE teaching! Today anyway. It makes my day when my students come into the classroom and can’t wait for me to call the roll because they are so eager to get busy with their assignment . There has to be a reason for this other than the fact that they are all starving.

I read something on Monday when I attended the Leonardo DiVinci exhibit that could be the reason for the eagerness . Di Vinci said, ” Study without desire spoils the memory, and it retains nothing that it takes in.” Could it be a spark of passion here that has created this excitement? I hope so.

 Cheese biscuits are the last of our quick bread labs and we go out with a perfect 10. As you look at the pictures you can see they did great! One group put the cheese in at the wrong time, but recovered very well. They learned from the first time not to add too much flour and surprisingly they were very good . We had a couple of equipment malfunctions. One oven was turned off by mistake and another did not heat properly.

 I now feel as if our lab is  a small reproduction of ” Top Chef” , because there is so much competition between the groups to be at the top of the post. It is quite comical. You would think that I am giving out money as an award. Competition is good, but I have to think of a way to tone this down before it ruins some friendships.

How do you prepare these little cheesy morsels? Check out Making Biscuits From Scratch and make one little change. Grate 1 1/2 cups of sharp cheddar cheese and add after cutting in the shortening.

Some information about grating cheese:

  • Use a food processor
  • Go ahead and grate a lot of it at one time
  • Freeze what you don’t use

 You might ask why not save time and use pre-grated cheese? I am not totally against it but, it is dry and not as flavorful. It is more expensive, too.

 Okay I have to get to the gym . I ate more than my usual taste of each biscuit today. They were just sooo good that I could not resist. Hopefully I can STEP some of these calories off before they attach to my body as fat.

Enjoy the Bake-off pictures!

Happy Cooking,

The Teacher Cooks

Very Good

Very Good

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October 2, 2009 · 5:29 pm

Cinnamon Rolls

 

Awesome Group Work!

Awesome Group Work!

The smell of warm cinnamon rolls permeated the halls of our school today.  You can imagine how many visitors I had popping their heads or their bodies into my classroom to find out what we were cooking that smelled so delicious.  This was the second time for my chicklets to use biscuit dough.   They did very well.   You can try these for yourself if you are in the mood for cinnamon rolls and do not have the time to make the yeast roll variety.  These can be rolled out and cut in less than 15 minutes.  Can’t you just taste  them now along with a hot cup of coffee for breakfast?    Come on, if you can make biscuit dough you can make these easily.

How do you make these wonderful rolls?  Well, if you have mastered my post “Making Biscuits From Scratch”  you can do this.  After rolling out the dough into a rectangle a little smaller than a 9 x 13 inch pan, spread 1/4 cup granulated sugar mixed with 1 teaspoon of cinnamon.  Here is a photo.

Rolled dough with cinnamon and sugar

Rolled dough with cinnamon and sugar

  • Starting on the long side of the dough roll the dough up tightly. 
  •  Pinch the dough together when you get to the end. 
  • This dough is very forgiving.  If it sticks to the wax paper just take a straight edge spatula and push the dough toward the roll.  Pinch holes that you might make together.   
  • The diameter of the roll should be the same from end to end. Push the ends toward the middle to shorten the roll.  This should help with the diameter.
Roll dough jellyroll style

Roll dough jellyroll style

Now here is a trick I learned from some cookbook.  Use dental floss to cut the dough.  Pull off about 10 inches and hold the floss the same way you would when flossing teeth.  Place the floss under the dough and pull together quickly to cut.  This will keep your rolls nice and round.  See the photo.

Place floss under the dough and pull to middle

Place floss under the dough and pull to middle

Cutting through the dough

Cutting through the dough

Place in a 9×13 inch lightly greased pan.  Bake at 425 degrees for about 15 – 20 minutes.

Place in pan to bake

Place in pan to bake

When you take them out of the oven ice them with a heaping cup of powdered sugar mixed with just enough milk for the correct consistency.  Usually it takes about 1-2 tablespoons.  You can flavor with vanilla, lemon, orange, or almond flavoring.  Serve hot.

Here is what we cooked up today.  You take a look while I head to the gym after tasting 12 of these wonderful little things!!

These were very good!

These were very good!

You are all sweethearts!

You are all sweethearts!

These are bakery style!

These are bakery style!

I love your group effort!

I love your group effort!

Very Good! Where's the Bacon?

Very Good!

Strawberry icing was fantastic!!!!

Strawberry icing was fantastic!!!!

Excellent work!

Excellent work!

Tasted very good!

Tasted very good!

Great! Where is the bacon?

Great! Where is the bacon?

Picture Perfect!

Picture Perfect!

What a pan of rolls!!!

What a pan of rolls!!!

Happy cooking,

The Teacher Cooks

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September 17, 2009 · 7:25 pm

BISCUITS Made from Scratch

WOW!

WOW!

Biscuits made from scratch are in most households a lost art.  I teach that skill for many reasons.  Homemade biscuits are good, better than canned and frozen ones.  They are cheap to make.  You can put them together in no time.  They are versatile.  And most importantly it makes you feel good about yourself when someone says ” You made this?  WOW ! I am impressed. ”  So today my students were given the task of making homemade biscuits and surprisingly they did very well.  This is not the easiest thing to do if you have never handled biscuit dough before.  It is hard to judge how much milk to add and how many times to knead the dough.  Usually there will be one disaster out the classes , but not today.  They all did pretty well.  I will have to brag on second block.  They were all super.

So how do you put these things together.  Really it is quite easy and very quick.  It just may take a few times to get the knack of it.  My first biscuits were not edible so there is hope!!   Always use WHITE LILY self rising flour and CRISCO.  I am not advertising for White Lily flour, but this is the only kind that works for me.  I use the recipe that is on the package.  You cannot go wrong.

  • 2 cups of White Lily self-rising flour
  • 1/4 cup Crisco
  • 2/3 cup – 3/4 cup milk

 

Using a pastry blender cut shortening in flour

Using a pastry blender cut shortening in flour

 

Using a pastry blender cut Crisco into flour until it is about the size of small peas.  This makes the biscuits tender and flaky.

Add milk and stir with a fork

Add milk and stir with a fork

Do not add all the milk at once.  The amount to humidity in the air will determine  the milk you will need.  The dough should be stirred with a fork and it should pull away from the sides of the bowl.  Pour on wax paper with flour.  Sprinkle a little flour on top to keep it from being sticky and put flour on your hands.  Knead the dough for 4 to 6 times.  The dough should be smooth and spongy. These two things are important when making biscuits :  1.  Do not handle the dough too much and 2.  Do not add too much flour when kneading.  Flatten out with your hands to a thickness of 1/2 inch and cut out with a biscuit cutter or something with an open end that will not trap air and cut smoothly.   

Cutting out biscuits

Cutting out biscuits

Place the biscuits flour side in the bottom of a slightly greased pan. Bake at 500 degrees for 10 min. 

Ready to bake

Ready to bake

That’s all there is to it.  Just give it a try.  Then practice and then practice again.   Now here are the results of today’s bake off!!

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September 10, 2009 · 7:17 pm

Waffles

Here you are again!

This is GOOD!

Here you are again!

Here you are again!

Piled High and Ready to Eat!

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.

Happy Cooking,
The Teacher Cooks

Good Job!

Good Job!

Looks Yummy!

Looks Yummy!

Strawberries added the touch!

Strawberries added the touch!

Smiley!!

Smiley!!

Great Waffles!

Great Waffles!

Just 4 U!

Just 4 U!

Awesome!

Awesome!Good Looking!

So Cute!

So Cute!Just look at these they are GREAT!!!

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September 1, 2009 · 4:29 pm

Easy Danish – Our 2nd LAB

Easy to make! Taste YUMMY!
Easy to make! Taste YUMMY!

Today was a learning experience all about judging cooking time.  The inexperienced cook has no conception of cooking time when it comes to baking.  In other words we had some Danish today to get a little on the “brown”  side.  BUT…It is all about learning.  Next time the little angels will know to check after 30 seconds when they aren’t quite ready and not wait two to three minutes. The majority of the Danish were very good. 

 

I did have to head  straight to the gym after tasting twelve of those yummy melt in your mouth  sweet things that go right to your hips.

While you are here  take a look at what we  cooked up in the kitchen today. 
Pictures are posted after the recipe.   The recipe  appeared on the Bisquick box awhile back.   Try it out!  EASY DANISH!!!
Easy Danish
  • 2 cups Bisquick
  • 2 T sugar
  • 1/4 cup margarine
  • 2/3 cup milk
  • 1/2 cup fruit pie filling

Icing

  • 1 heaping cup powdered sugar
  • 2-3 T milk

Preheat oven to 450 degrees.  If using dark pan decrease by 25 degrees.  Lightly grease a cookie sheet.  Add 2 T sugar to Bisquick.  Cut in margarine into Bisquick with a fork.   Add milk and stir until blended.  Place a heaping tablespoon on the cookie sheet placing each mound  about 2 in. apart.  Makes 12.    Make a well with a spoon in each mound.  Fill with about a tablespoon of your favorite fruit pie filling.  Bake for 12 – 14 min. until lightly browned on the edges.   Mix 1 cup of powdered sugar with milk  adding a little at the time .  Being careful not to get the icing too runny.  It should be thick enough to drizzle from a spoon.  Drizzle on top of the Danish.  Serve hot.  

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August 30, 2009 · 9:41 pm

Muffins – Bright Day Banana Muffins

Bright Day Banana Muffins

Bright Day Banana Muffins

What a great way to end the week. These muffins are so tasty.  I promised my students that I would make muffins from scratch so here is what I did.  This recipe came from an old Pillsbury cookbook.  My students loved it.  Hope that you love it too.  Try them they are  so easy and healthy.

Bright Day Banana Muffins

  • 1 cup all purpose flour
  • ¾ cup whole wheat flour
  •  1/2 cup sugar
  •   2 teaspoons baking powder
  •  1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  •  1/2 cup (1 medium) mashed ripe banana
  •  1/2 cup milk
  • 1/3 cup oil
  •  1 egg, slightly beaten
  • Topping
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon
  • 1 Tablespoons butter melted                                                           

Heat oven to 400F.  Grease bottoms of 12 muffin cups or line with paper baking cups.  Combine all dry ingredients; stir in remaining muffin ingredients until dry particles are moistened.  Fill 2/3 full.

Bake at 400F. for 18 to 22 minutes or until golden brown.  Immediately remove from pan.  In small bowl, combine ¼ cup sugar and cinnamon.  Brush tops of hot muffins with melted  butterand dip in sugar-cinnamon mixture.  Serve warm.

To brush the tops of the muffins I used a Le Creuset pastry brush with a silicone brush.  I LOVE it.  It will withstand high heat and can go directly into the dishwasher.  It is perfect.

About nutrition:  These muffins have 210 calories, 3 g protein and 2g fiber.  Better than most.  Freeze these babies and just pull them out and microwave for 30 seconds.  Pair with a cold glass of milk and you have the perfect breakfast.

Happy Cooking,

The Teacher Cooks

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August 23, 2009 · 8:19 pm

Blueberry Muffins – LAB DAY!!!!

Great muffins and a cute card

Great muffins and a cute card.

 The first lab of the semester is always interesting.  I never know what to expect.  A very quiet shy body can turn into a firecracker in the kitchen.  I’ll see a leader emerge in each group or some may look at them as “control freaks”… whatever…it is the in charge person.  Anyway, I find it quite interesting to watch the meshing of  personalities that in the end want one thing-  MY STAMP OF APPROVAL.

So was today a good lab day?  One of the best!  Problems were few – 1 glass broken, 1 oven turned off instead of on, 1 oven left on, some dishes washed in cold water, and some muffins a little too brown.  I cannot complain! I think that we are off to a great semester of cooking.  

Just take a  l00k at these amazing picture of muffins that were made by future chefs, cooks, family meal planners, or better yet OUR FUTURE.  It is just the tip of the iceberg and we are in for a treat!!

Just a note here.  I got a message yesterday on Facebook from a former student that said “I thank you everyday for my culinary skills!”  Of course I don’t take credit.  I just gave her a little nudge, she did the rest.  Things like that are so good to hear.  It makes me feel like I make a difference  and that is why I am….

The Teacher Cooks

Enjoy the pictures from “CHEFS IN TRAINING”

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August 20, 2009 · 5:44 pm

Muffins and Getting to Know Your Kitchen

Lemon Poppyseed MuffinsToday was the first demo of the semester.  I made muffins from a box. ” Why?”  So you think I  should be making these from scratch.  I will later. This is a great way for the students to get to know who they will be working with, get familiar with their kitchen and figure out exactly how they will be graded.  They all want to make the perfect product and are most eager to hear what I have to say after I taste!!  

Notice that one of these muffins is really peaked!!  I promise I did not overmix them.  I am guessing that I put a little more batter in than I should have.  The rest are rounded as they should be. 

The first lab of the semester is always interesting.  I have a great variety of students some of which cook everyday and others that have only had the experience of eating in a kitchen. 

Will be posting pictures of tomorrow’s  pieces of work!!! Until then,

Happy Cooking,

The Teacher Cooks

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August 20, 2009 · 4:49 pm

MEASURING INGREDIENTS

OK THIS COULD BE A BORING SUBJECT.   But it is necessary to those who have never stepped foot into the kitchen.   Believe me I have seen almost every kind of mistake that can be made by measuring incorrectly.  So I am giving you the basics here.

Measuring can make or break a recipe especially when baking.  Even a small ingredient such as salt  makes a big difference.  On the other hand if your are making spaghetti sauce  or something similar you can vary amounts of ingredients or leave some out all together and the sauce will still be tasty.

Measuring Liquids  – Liquid measuring cups come in various sizes. They should be glass or plastic with a pouring spout.   For those who have never measured ingredients pay attention to this small detail, when measuring 1/2 cup of a liquid do not measure it in a 4 cup measure.  The smallest amount you can measure is 1 cup.  Measure liquids at eye level.  Don’t measure liquids in a dry measuring cup!!

 

Measuring Flour

  • Use dry measuring cups
  • Sift if necessary or stir to add air if packed
  • Spoon lightly into a measuring cup
  • Level with a straight edge
  • Do not scoop flour out with the measuring cup or measuring spoon. You will almost  DOUBLE the flour you need. 

Wax paper is a great to use  on the counter when measuring because you can pour the leftovers back into the canister. 

Powdered sugar should be measured same as flour.

Brown sugar should be packed into a dry measure.

Use measuring spoons for small amounts of ingredients and level.

Shortening can be measured in two ways:

  • Pack into a dry measuring cup
  • Water Displacement method:  if you need 1/2 cup shortening measure 1/2 cup cold water and add shortening until the water level is 1 cup.  Keep shortening under water by pushing in to stick to bottom or side. Drain water.

Remember that measuring correctly is the key to great baking!!

Happy Cooking,

The Teacher Cooks

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