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
The Teacher Cooks