Chocolate Chip Cookies



125ml (a square) – Margarine
85ml – Brown Sugar
60ml – White Sugar
2ml – Vanilla
1 – Egg
250ml – White Flour
2ml – Baking Powder
125ml – Chocolate Chips


1. Assemble all utensils
2. Assemble all ingredients
3. Preheat oven temperature to 375ºF
4. In a medium sized bowl, cream margarine, using a wooden spoon until it is light and fluffy
5. Add sugar and mix well
6. Beat in egg and vanilla
7. Stir in dry ingredients
8. Add chocolate chips last when all other ingredients are well mixed
9. Drop by teaspoons onto a cookie sheet, 5 cm apart
10. Bake 12-15 minutes or until light golden brown













Baked Apples


1 - Apple
50ml – Brown sugar
5ml – Cinnamon
25ml – Margarine
175ml – Water
30ml – White Sugar


1. Preheat oven to 350ºF ( 180ºC)
2. Wash and remove the core to 1 cm of the bottom of the apples. Do not push apple core right through apple.
3. Cut a thin strip of skin from around the middle of apples to prevent bursting
4. Place apples in a cake pan
5. Combine the brown sugar and cinnamon in a small bowl. Fill centers of apples with this.
6. Add margarine to the center of each apple
7. Add water and second amount of sugar to the pan before baking
8. Bake for about 30 min till tender, not mushy.
9. Remove from oven while baking to baste the apples with the juice.






Vegetable Chowder


30ml – Onions, Chopped
60ml – Celery, Chopped
30ml – Green Pepper, Chopped
15ml – Margarine
125ml – Potatoes, Pared, Diced
625ml – Water
1ml – Marjoram, Dried
1ml – Salt
5ml – Pepper
250ml – Frozen Whole Kernel Corn
125ml – Frozen Cut Green Beans
2 ½ tsp – Stock mix


1. Cook onion, celery, and green pepper in margarine until almost tender
2. Add potatoes, water and seasonings
3. Cover and simmer until potatoes are tender, about 20 min
4. Add corn and beans
5. Cover and simmer 10 minutes longer or until beans are tender
6. Stir stock mix into cooked vegetable mixture
7. Cook, stirring constantly, until slightly thickened







Garden Salad


1/8 – Of a head of lettuce
½ – Green onion cut
1/8 Cup – Of red cabbage
1/8 Cup – Of shredded carrot
3 – Small Mushrooms, washed and sliced
¼ – Tomato cubed
½ – Stalk of Celery sliced diagonally
1/8 – Green Pepper sliced into small pieces
2 – Inches of Cucumber, diced
20 – Croutons


1. Wash all foods and let air dry.
2. Tear lettuce into bowl.
3. Add ingredients and mix gently.
4. Add dressing

Dressing:
Mix a tablespoon of yogurt and a tablespoon of salad dressing. If thick add some water till you get the right consistency. Pour over your salad. Eat.










Vegetarian Spaghetti


250g – Spaghetti Noodles
4L – Boiling Water
5ml – Cooking Oil
5ml – Salt
100ml – Tomato Paste
300ml – Tomato Sauce
250ml – Water
30ml – Finely Chopped Green Peppers
15ml – Finely Chopped Onion
1 Clove – Garlic
1 – Oregano
Hint – Pepper


1. Boil water in large pot
2. add oil and salt. And cook spaghetti noodles in boiling water
3. Cook 11-13 minutes or until tender
4. Drain out water using a colander (strainer)
5. Mix ingredients together in a pot and simmer for 15-20minutes
6. Serve noodles on plates and pour on sauce
7. Eat.




Mixed Vegetables Stir Fry


1 tbsp – Oil
1 clove – Garlic
1 – Carrot Cut Diagonally
1 Stick – Celery Cut into ¼ pieces
1 – Green Onion cut in small pieces
½ cup – broccoli or vegetable cut up small
¼ cup – Green Pepper
½ tbsp – Soy Sauce
Hint – Salt and Pepper
1 tbsp – Almond Slices


1. Cook rice.
2. In a fry pan heat oil and garlic over medium high heat until garlic is brown. Discard garlic
3. Add carrot and celery
4. Fry 3-4 minutes or until tender
5. Add onions, vegetables, and green pepper
6. Fry 2-4 min. Vegetables should remain crisp
7. Sprinkle soy sauce, salt, pepper and almonds over the mixture
8. Spoon over rice
9. Eat.







Carrot Muffins


85ml – All Purpose Flour
30ml – Brown Sugar
1ml – Baking Powder
1ml – Baking soda
Pinch – Salt
1ml – Cinnamon
1 – Egg
20ml – Cooking Oil
45ml – Grated Carrot
45 ml – Pineapple & juice


1. Combine 1st 7 ingredients in a large bowl
2. Mix together. Make a well in the center
3. Beat eggs until frothy. Mix in oil, carrots, and pineapple. Pour into the well. Stir only to moisten
4. Batter will be lumpy. Fill muffin pans ¾ full
5. Bake at 400ºF (200ºC) for 20-25 min. Remove from pan after 5 min.
6. Let it cool. Eat







Double Chocolate Chippers


4 – Eggs
400ml - Granulated Sugar
250ml – Cooking Oil
4 – Unsweetened Chocolate squares melted
5 ml – Vanilla
850 ml – All Purpose Flour
10 ml – Baking Powder
1 ml - Salt
250 ml – Semi Sweet Chocolate Chips
250 ml – Icing Sugar
250 ml – White Chocolate Chips

1. Beat eggs until frothy.
2. Add sugar and beat
3. Mix in cooking oil, chocolate and vanilla
4. Add flour, baking powder, salt, and chips
5. stir to mix
6. Roll into 1 inch (2.5cm) balls and then into icing sugar if desired. Place onto greased sheet
7. Bake in 350ºF(180ºC) oven for 8-10 min. do not over bake. Makes 6 dozen.





Chocolate Chiffon Cake


125 ml – cocoa
175 ml – Boiling Water
425 ml – Sifted Cake Flour
425 ml – Granulated Sugar
7 ml – Baking Soda
5 ml – Salt
125 ml – Cooking Oil
7 – Egg Yolks, Room Temp
10 ml – Vanilla
7 – Egg Whites, Room Temp
2 ml – Cream of Tartar

1. Preheat oven to 325ºF(160ºC). Wash angel food tube pan in hot soapy water to ensure it is totally grease free.
2. Stir cocoa and boiling water together in small bowl until smooth.
3. Sift flour, sugar, baking soda, and salt into mixing bowl.
4. Make a well in center
5. Beat egg whites with cream of tartar in large bowl until very stiff. A path will remain when spatula is drawn through. Set aside.
6. Using same beaters, beat egg yolk-flour mixture until smooth
7. Pour about ¼ at a time over egg whites
8. Fold in rubber spatula. Do not stir
9. Pour into ungreased 10 inch(25cm) angel food tube pan
10. Bake in oven for about 55 – 65 minutes until an inserted wooden pick comes out clean.
11. Invert pan cool.


Basic Omelet


7 ml – Hard margarine
3 – Large Eggs
15 ml – Water
Sprinkle – Salt
Sprinkle – Pepper

Toppings of your choice:
• Warm cooked mushrooms
• Chopped, cooked ham
• Diced, cooked bacon slices
• Grated cheddar, swiss, mozzarella
• Chopped fresh herbs

1. Melt margarine in nonstick medium frying pan on med
2. Tilt pan as margarine melts till bottom is coated
3. Combine next 4 ingredients in medium bowl
4. Beat with whisk until smooth
5. Pour into frying pan and reduce heat to low
6. When starting to set at outside edge, tilt pan and gently lift cooked egg mixture with spatula, easing around the pan from outside in, allowing uncooked egg mixture to flow onto bottom of pan
7. Repeat until softly set

Filling:
Scatter ¼ cup (60ml) filling over ½ of omelet
Fold other ½ of omelet over filling. Cover. Cool for 2-4min until set.








Broccoli Cheese Soup


120 ml – Chopped Onion
30 ml – Butter/Margarine
1200 ml – Milk
30 ml – Chicken Bouillon Powder
568g – Frozen Broccoli, Chopped
4 ml – Salt
1 ml – Pepper
500 ml – Grated Medium Cheddar Cheese


1. Put onion and butter in saucepan. Sauté until clear and soft
2. Add next 5 ingredients. Bring to a boil
3. Cover and simmer until vegetable are cooked cool a bit then chop to desired coarseness in batches in blender.
4. Return to saucepan
5. Add cheese. Stir to melt. Garnish with a piece of broccoli. Makes 6 2/3 cups (1500ml)










The Ultimate Grilled Cheese
(Blonde Bombshell)


1oz – Asiago cheese
2 – Bacon Slices
1oz – Thinly Sliced Sharp Cheddar Cheese
2 – White Bread Slices
1tbsp – Hard Margarine


1. Layer or spread ingredients in order given on 1 bread slice
2. Cover with remaining bread slice
3. Spread ½ of margarine on top bread slice
4. Place buttered side down in frying pan
5. Cook for 2 minutes per side on medium high until golden and cheese is melted.
6. Makes 1














Cream Puff Pastry

250 ml – Water
125 ml – Butter
250 ml – Flour
1 ml – Salt
5 ml – Sugar
4 – Eggs
1. Combine flour, salt, and sugar in small bowl, set aside
2. In a large heavy saucepan, combine water and butter. Bring to a full boil.
3. Turn heat to low but leave saucepan on element, add the flour mixture all at once, stirring vigorously with a wooden spoon until the mixture forms a smooth ball that leaves the side of the pan. The mixture is very thick [have teacher check the mixture at this point].
4. Place a folded tea towel on the counter. Remove the saucepan from the element and place on the tea towel, using an electric mixer, add one egg at a time beating vigorously after each egg is added.
5. Continue beating the mixture until the dough is smooth and shiny. The dough should be thick and able to hold a mound shape.
6. Chill dough in a refrigerator for 5 minutes.
7. Preheat oven to 220ºC or 425ºF. Prepare pan by lightly greasing or line with paper.
8. Drop dough by large spoonfuls mounding high in center or put pastry bag with a large tube tip, making small walnut sized ball or finger strips
9. Bake for 15minutes in the 220ºC or 425ºF oven. Using a sharp paring knife and oven mitts, open oven door but do not remove puffs, quickly poke each puff with the paring knife to allow the steam inside to escape, close the oven door, reduce oven to 180ºC or 350ºF and continue baking for 20 to 30 minutes until crisp and golden brown.
10. Cool thoroughly on racks
11. Cut a thin top off the puffs. Remove any moist filaments of dough from inside. Fill dough with Bavarian cream or whipping and fruit. Replace tops and dust with sifted icing sugar

Chiffon cake

450 ml – Sifted Cake Flour
350 ml –Granulated Sugar
15 ml – Baking Powder
5 ml – Salt
125 ml – Cooking Oil
7 – Egg Yolks, room temperature
175 ml – Cold Water
10 ml – Vanilla
5 ml – Lemon Flavoring
7 – Egg Whites, room temperature
2 ml – Cream of Tartar



1. Preheat oven to 325ºF or 160ºC
2. Wash angel food tube pan in hot soapy water to ensure it is totally grease free
3. Measure flour, sugar, baking powder, and salt into sifter. Sift into a bowl. Make a well
4. Add next 5 ingredients to well in order given. Set aside, don’t beat
5. In large mixing bowl beat egg whites and creamed tartar until very stiff. Set aside
6. Using same beaters, beat egg yolk-flour mixture until smooth and light
7. Pour gradually over egg whites, folding in with rubber spatula. Do not stir
8. pour into ungreased 10inch [25cm] angel food tube pan
9. bake in oven for 55 minutes
10. Increase heat to 350ºF[180ºC]and bake 10 to 15 minutes or more till an inserted wooden pick comes out clean.
11. Invert pan until cool. Frost with icing







Philly’ 15 minute Cheese Cake

1 cup – Graham Cracker Crumbs
3 tbsp – Sugar
3 tbsp – Parkay Margarine, melted
**
38-oz pkgs – Philadelphia Brand Cream cheese, Softened
¾ cup – Sugar
1 tsp – Vanilla
3 – Eggs
1 cup – Small Semi Sweet Chocolate Pieces



1. Combine crumbs, sugar, and margarine; press onto bottom of 9inch spring form pan
2. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
3. Add eggs one at a time mixing until after each addition
4. Blend in chocolate pieces and vanilla; pour over crust
5. Bake at 450ºF for 10 minutes.
6. Reduce oven temperature to 250ºF and bake for 35 minutes
7. Loosen cake from rim of pan; cool before removing rim of pan. Chill
8. [to soften cream cheese: unwrap; microwave on medium (50%) for 30 seconds per package]




Chocolate Fudge Cake

550 ml – Sifted Cake Flour
10 ml – Baking Soda
2 ml – Salt
125 ml – Butter
625 ml – Brown Sugar, Packed
3 – Eggs
7 ml – Vanilla
3x 1oz (3x28g) – Unsweetened baking chocolate squares, melted
250 ml – Sour Cream
250 ml – Boiling water


1. Preheat oven to 350ºF (180ºC) Measure flour, baking soda, and salt into bowl, set aside
2. In mixing bowl, cream butter and sugar until fluffy. Beat in eggs 1 at a time. Mix in vanilla and melted chocolate
3. Add sour cream to butter mixture in 2 parts and flour mixture in 3 parts, beginning and ending in flour
4. stir in boiling water. Turn into 3 greased 8 or 9 inch (20 or 22 cm) round layer pans or 9x13(22x33cm) pan. Bake in oven for about 35 minutes until an inserted wooden toothpick comes out clean. Let stand for 10 minutes
5. turn out onto racks to cool
6. eat






Caesar Salad

1 bag of lettuce
Half a bottle of Caesar salad dressing
1 ½ cup - Croutons
½ cup – Bacon Bits
½ cup – Parmesan Cheese

1. Put bag of lettuce in a bowl. Put croutons on top, add bacon bits, and cheese
2. Mix.
3. Add dressing before serving.



Sparkling Raspberry Punch

1000 ml – Pineapple Juice
480 g (500ml) – Package of Sweetened Raspberry-Flavored Drink Crystals
3 L – Ginger Ale



1. Combine pineapple juice and drink crystals in punch bowl, or large pitcher
2. Stir until drink crystals are dissolved
3. Chill
4. Just before serving, add ginger ale


Lasagna

500g bag shredded cheese
12 oven ready lasagna noodles
1 lb lean ground beef
2 jars tomato sauce (Prego)
500g Cottage Cheese



1. fry ground beef until brown. Add tomato sauce
2. simmer for 20 minutes.
3. Ladle tomato sauce on bottom of baking dish
4. add layer of noodles, layer of sauce onto noodles, add another layer, add cottage cheese on top of noodles. Then add another layer
5. pour rest of sauce on top, spread cheese over and bake on 350ºF until cheese is melted and golden brown








Potato Skins

7 – Potatoes
1 bag – Ground Cheese
1 container – Sour Cream
1 bag – Bacon Bits

1. Poke the fork into the potato in several places.
2. Place in a pan and bake till soft.
3. Let potato stand for 5 minutes until cool
4. Cut potato in half lengthwise. Use teaspoon to scoop potato flesh into a bowl. Leave a bit of potato flesh attached to the skins so they wont tear. Place potato skins on the plate. Set aside
5. Mash potato flesh in a bowl with a fork. Add cheese to the bowl.
6. Spoon potato mixture into potato skinsBake for about 10 minutes or so till cooked and crispy light brown at 275ºF
7. Spread toppings in other dishes for choices with a spoon.












Apple Pie

2 cups – sifted flour
1 tsp – salt
2/3 cups – shortening
¼ cup – cold water
1. Preheat oven to 425ºF . sift flour and salt into large mixing bowl.
2. Cut shortening until particles are the size of coarse cornmeal.
3. Sprinkle mixture with cold water, 1 teaspoon at a time, while tossing it lightly with a fork.
4. Push dough against sides of a bowl a few times so it holds together; shape into a ball [dough maybe allowed to rest at this point, if desired] divide dough into 2 portions.
5. On a lightly floured pastry cloth or board, roll one portion of dough into a circle 1inch (25cm) larger than the pie place and 1/8 inch (3mm) thick. Carefully fit dough into pie plate without stretching, trim excess dough, leaving ½ inch(1.5cm) overhang.
6. Roll out top crust and cut steam vents. Place filling in pie shell; moister edge of bottom crust with water.
7. Place top crust over filling and press gently around edges to seal.
8. Fold top crust under bottom crust and flute.
9. Bake as the recipe for the filling directs.
Filling
6-7 cups – Sliced, Peeled Apples
3/4 cup – Sugar
1/3 cup – Flour
1 teaspoon – Cinnamon
1/8 teaspoon – Nutmeg
1/8 teaspoon – Salt
2 tablespoons – Butter

Preheat oven to 425 degrees. Press bottom crust into pie plate. For filling, place apples in large bowl. Mix together sugar, flour, and spices. Sprinkle over apples and toss gently to coat apples. Spoon into crust and dot with butter. Cover pie with top crust. Cut slits in top to allow steam to escape. Bake at 425 degrees Fahrenheit
until top begins to brown, about 10 minutes. Reduce heat to 400, and bake another 40 minutes or until filling center is bubbly and crust is golden. Cool before serving.


No Egg Chocolate Cake

3 cups – All Purpose Flour
2 cups – Granulated Sugar
½ cup – Cocoa
2 tsp – Baking Soda
1 tsp – Salt
¾ cup – Cooking Oil
2 tsp – Vinegar
2 tsp – Vanilla
2 cups – Water

1. Preheat oven to 350ºF(180ºC). Measure first 5 ingredients into mixing bowl. Stir. Make well in the center.
2. Add remaining ingredients to well. Mix until smooth. Pour into greased 9x13inch (22 x 33cm) pan.
3. Bake in oven for 35-40 min until an inserted wooden toothpick comes out clean.
4. Cool. Eat.