Today we made Strawberry Ice Milk!
14 oz sweetened condensed milk, 1 pint strawberries, 2C skim milk
Push the strawberries through a fine mesh sieve.
Mix together milks.
Stir in strawberry puree. Blend well.
Freeze until of desired consistency.
Today we made Apple Oatmeal Cookies!
1/2C butter, 1/2C brown sugar, 1/4C honey, 2 eggs, 1/2t baking powder, 1 1/2C flour, 1t almond extract, 1C quick oats, 2 extra large Granny Smith apples, peeled and diced into 1/4″ pieces (about 2C)
Preheat oven to 350F.
Cream butter and brown sugar.
Mix in eggs.
Add honey. Blend well. Mixture will curdle.
In separate bowl, sift together flour and baking powder. Stir in oats.
Add to wet ingredients until just blended.
Stir in apples.
Drop by T onto greased cookie sheets.
Bake 10-15 minutes or until lightly browned.
1C flour, 1C oats, 1C brown sugar, 1t baking soda, 1/2C butter
Filling: 2 eggs, 1C brown sugar, 1/2t vanilla, 2T flour, 1t baking powder, 1C mini marshmallows, 3 oz slivered almonds, 1C chocolate chips
Preheat oven to 325F. Cut butter into dry ingredients until crumbly.
Press into 13X9″ ungreased dish or pan. Bake 10 minutes.
For filling, beat eggs, brown sugar and vanilla.
In separate bowl, mix together dry ingredients. Add to wet. Blend well.
Pour over hot crust.
Sprinkle chips, marshmallows and almonds evenly on top. Press down lightly.
Bake 35-40 minutes or until lightly browned.
Today we made Blackberry Cake!
1/2C butter, 1C sugar, 1t vanilla, 2 eggs, 2 1/2C flour, 2t baking powder, 12 oz fresh blackberries
Preheat oven to 350F.
Sift together dry ingredients. In separate bowl, cream butter and sugar.
Stir in dry ingredients.
Mix in vanilla. Push blackberries through a fine-mesh sieve.
Add the puree to the batter.
Turn into greased rectangular baking pan.
Bake 20-25 minutes or until toothpick comes out clean. Top with chocolate syrup.
Today we made Chocolate Strawberry Cookie Bars!
2 1/4C flour, 1t baking powder, 6T butter, 1/2C powdered sugar, 2C chocolate chips. 6T strawberry puree, 5T flour, 1t baking powder, 3T powdered sugar
Preheat oven to 350F.
Mix first 2 ingredients with butter.
Add powdered sugar.
Press into bottom of greased rectangular baking pan.
Bake 10 minutes. Spread chocolate chips over crust.
As soon as melted, spread evenly.
Stir together puree and remaining ingredients– which have been sifted.
Pour on top.
Bake 25 minutes or until just set in center. Cool before cutting.
Today we made Honey Chocolate Chip Cookies!
1/2C honey, 1/2C butter, 1 egg, 1/2t vanilla, 1C flour, 1/2C rolled oats, 1/2t baking soda, 2T brown sugar, 2/3C chocolate chips, 2/3C salted peanuts
Preheat oven to 325F. Beat honey and butter until creamy but not fluffy.
Beat in egg and vanilla.
In separate bowl, mix dry ingredients. Stir into wet.
Blend well. Add chips and nuts.
Chill one half hour. Drop by Tbs onto greased cookie sheet.
Bake 10-12 minutes or until lightly browned.
Today we made Peanut Butter Gelato!
1/2C peanut butter, 2C skim milk, 14 oz sweetened condensed milk, 4T cornstarch
Mix cornstarch and milks.
Cook over medium heat, stirring constantly until bubbling and the consistency of pudding. Stir in peanut butter.
Blend well. Cool. Freeze.
Today we made Squash Almond Bread!
1C baked, mashed acorn squash, 1 3/4C flour, 1C brown sugar, 1t baking soda, 1T cinnamon, 1 egg, 1/2C butter, melted; 1/2C coarsely chopped, smoked whole almonds, 1T almond extract
Preheat oven to 325F. Mix butter and brown sugar.
In separate bowl, sift together dry ingredients. Add to batter with squash.
Stir in almond exract.
Mix in almonds.
Turn into greased rectangular cake pan or casserole dish.
Bake 35-40 minutes or until cake tester comes out clean.
Today we made Vanilla Frozen Yogurt!
1 quart plain, nonfat yogurt, 1/2C sugar, 1T vanilla extract
Make “yogurt cheese” by straining the yogurt overnight in the refrigerator in a fine mesh sieve or cheesecloth, resting in a bowl.
Mix with sugar and extract. Blend well. Freeze.
Serve with chocolate syrup.
Today we made Cinnamon Buns!
1 envelope yeast, 1/4C warm water, 1/2C sugar, 5-6C flour, 3 eggs, 1/2C skim milk
Filling: 3T cinnamon, 3T brown sugar, 2T butter, melted
In large bowl, pour warm water (105 to 115 degrees Fahrenheit) on yeast. Stir until yeast is dissolved.
Add some flour and sugar.
Add remaining ingredients, except for filling, gradually working them in, alternating with cups of flour until a slightly tacky dough is formed.
Place in greased bowl. Turn over once. Cover bowl with plastic wrap.
Chill dough overnight. Punch down dough. Stir filling ingredients together.
Roll out or stretch about 2T dough on a floured surface, to about 1/4″ thick.
Spread filling on top, leaving a little margin around the sides.
Place on greased cookie sheet. Repeat with remaining dough. Cover sheet with plastic wrap and let rise 1 hour.
Preheat oven to 350.
Remove plastic wrap. Bake 10-15 minutes or until browned.