FACS Exploration Class Recipes
FRENCH TOAST
2 eggs
1/4 c. milk
4 slices bread
¼ tsp. cinnamon optional
½ tsp. vanilla optional
Heat frying pan to 350 degrees.
Mix eggs and milk in pie pan (optional cinnamon and vanilla.)
Dip bread into egg mixture on both sides.
Place in frying pan sprayed with vegetable spray.
Cook until golden brown (1-2 minutes) on each side.
Serve on plate with syrup or powdered sugar.
CHOCOLATE PUDDING
makes 4 servings
1/3 cup sugar
2 Tbsp. cornstarch
2 Tbsp. cocoa
1/8 tsp. salt
2 cups milk
2 egg yolks slightly beaten
1 tsp. vanilla
2 Tbsp. margarine or butter
Blend sugar, cornstarch, cocoa and salt in top of double boiler.
Combine milk and egg yolks in a bowl;
Gradually stir into the sugar mixture. Cook over medium heat, stirring constantly, until
mixture thickens and boils. Boil and stir one minute.
Remove from heat; stir in margarine and vanilla.
Pour into dishes, cool and eat.
FRUIT SALAD
Yield-4 servings
1 Apple
1 Banana
½ can-20 ounce can pineapple tidbits
1-11 ounce can mandarin oranges
1 or 2 small bunches Grapes
½ cup Whipped Topping
1. Using a can opener, open cans of mandarin oranges and pineapple tidbits. Pour
the fruit in a colander to drain. Reserve the juice in the smallest mixing bowl.
2. On a cutting board with a wet dish cloth under it on the counter to keep the
cutting board from slipping, quarter the apple and core it, do not pare it. Cut
the apple quarters into cubes.
3. Stem and wash the grapes. Set them aside on a paper towel to drain.
4. On the cutting board, slice the banana.
5. Dip the apple cubes and banana slices into the pineapple and mandarin orange
juice to prevent browning. Discard juice.
6. Combine all fruits into the whipped topping, mixing gently.
PEACH CRISP
1 can sliced peaches with juice (16 oz)
1/3 c. Master Mix (or other baking mix like bisquick)
1/4 c. quick oats
1/4 c. brown sugar
1 1/2 Tbsp. Margarine
1/4 tsp. cinnamon
1/8 tsp. (a dash) nutmeg
Pour peaches and juice into an 8x4" glass bread pan.
Measure Master Mix and oats into a mixing bowl.
Add brown sugar, cinnamon and nutmeg and stir to combine.
Cut in the margarine with a pastry blender until crumbly
Spread the dry mixture over the peaches.
Microwave on high for 6 minutes.
Let cool for 5 minutes.
Serve with whipped topping or ice cream.
Microwave Apple Crisp
2 apples
1 Tbsp. margarine
1/3 c. brown sugar
1/4 c. flour
1/4 c. oats
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1.
2.
3.
Wash apples, cut into quarters, remove skin, cut into bite size pieces place in
glass casserole dish.
Combine dry ingredients with butter using a pastry blender.
Sprinkle topping over apples.
4.
Microwave on high 5-8 minutes. Cook until apples are tender when pierced with
a fork.
OATY DOODLES
1 c. rolled oats
¾ c. flour
¼ c. whole wheat flour
2 tsp. cinnamon
½ tsp. baking soda
¼ tsp. cream of tartar
1/8 tsp. salt
¼ c. butter, softened
¼ c. butter flavored shortening
¾ c, sugar
1 egg.
1/2 tsp. vanilla
3 Tbsp. sugar
Pre-heat oven to 400 degrees
Combine ground oats, flours cinnamon, baking soda cream of tartar, and 1/8 tsp. salt
In mixer, beat shortening and butter for 30 seconds
Add sugar to shortening and beat well.
Add eggs and vanilla and beat well.
Beat or stir in flour mixture.
scoop into balls, roll in sugar and place on cookie sheet.
Bake 8-10 minutes.
Cool 1 minutes then remove to rack.
RAMEN NOODLE STIR FRY
1 package Ramen noodles
½ cup broccoli
½ cup peas
¾ cup water
½ cup sliced carrots
½ cup cauliflower
¼ cup sliced celery
optional – soy sauce
Heat half of the water in the wok to med.- high
Place the vegetables in water and steam for 5 min. stirring once every minute.
Break up the noodles
Add the remaining water, seasoning packet and noodles.
Steam for approximately 1 min.
Serve immediately. Optional – add soy sauce.
STRAWBERRY SMOOTHIE
1/3 c. strawberries
½ c. milk
1 tsp. vanilla
3-4 Tbsp. sugar
6 ice cubes
Combine strawberries, milk, sugar and vanilla in blender.
Blend on highest speed and add ice cubes 1 at a time through the hole in the lid of the
blender.
When smooth, turn blender off and pour into glasses.
WAFFLES
1 egg
¼ cup oil
¾ cup + 2 tablespoons milk
1 cup flour
2 teaspoons baking powder
1 ½ teaspoons sugar
¼ teaspoons salt
Heat waffle iron.
In medium bowl beat eggs with mixer.
Beat in oil & milk.
In separate bowl sift together dry ingredients (flour, baking powder, sugar, salt).
Add dry ingredients to egg mixture and stir on low with mixer until just blended. Batter
will be lumpy.
Pour batter from a cup onto center of hot waffle iron (about 1/2 cup).
Bake until steaming stops ( about 4 minutes). Remove carefully.
LAYERED BEAN DIP
1 can refried beans
1 (8 oz.) avocado dip
1 (8 oz.) sour cream
1/2 pkg. taco seasoning
3 green onions, chopped
1 sm. can chopped black olives; optional
1 (8 oz.) cheese, grated
Mix sour cream and taco seasoning and chopped onions. Layer ingredients as
listed. Cover with grated cheese. Serve with Tostitos.
Divide the recipe in half. Use correct abbreviations for the measurements. Have it checked by
the teacher. This is your recipe for tomorrow.
NO-BAKE GRANOLA BARS
½ cup brown sugar
1 ½ cups quick oats
½ cup corn syrup
1 ½ cups rice cereal
½ cup peanut butter
1 cup raisins (optional)
1 teaspoon vanilla
½ cup coconut (optional)
In a medium saucepan, combine brown sugar and corn syrup.
Bring to a boil, stirring constantly. Remove from heat.
Stir in peanut butter and vanilla.
Add remaining ingredients and mix well.
Press into a greased pie plate, cool, cut into bars.
MASTER MIX
4 1/4 Cups Flour
1 ½ Tablespoons baking powder
1 ½ teaspoons salt
1 teaspoon cream of tartar
½ teaspoon baking soda
3/4 cup nonfat dry milk
1 cup + 2 tablespoons shortening
In a large bowl measure flour and baking powder
Add salt and baking soda
Add cream of tartar and dry milk and blend well.
With pastry blender, cut in shortening until evenly distributed. (Will resemble cornmeal)
Store in covered container. Will keep 6 months.
MASTER MIX BISCUITS
2 cups master mix
½ cup water
Preheat oven to 450 degrees.
Combine master mix and water in a medium bowl and stir.
On a lightly floured board, knead dough 8 - 10 times.
Roll dough into a rectangle 1/2 inch thick.
Cut with a biscuit cutter and place on ungreased cookie sheet..
Bake 8-10 minutes
MASTER MIX CINNAMON ROLLS
2 cups master mix
½ cup water or milk
3 Tbsp melted butter or margarine
3 Tbsp. sugar
1 tsp. cinnamon
Glaze:
1/2 c. powdered sugar
1-3 tsp. water
Preheat oven to 400 degrees.
Combine master mix and water in a medium bowl and stir.
On a lightly floured board, knead dough 8 - 10 times.
Roll dough into a rectangle 1/2 inch thick.
Brush with melted butter.
Sprinkle with sugar and cinnamon.
Roll dough up like a jelly roll and cut into 1/2-inch slices.
Bake 10-15 minutes.
Mix powdered sugar and water to make a glaze.
Drizzle glaze over cinnamon rolls.
PIGS IN A BLANKET (MASTER MIX)
2 cups Master Mix
½ cup water or milk
Preheat oven to 400 degrees.
In medium bowl combine master mix and milk or water. Stir until blended.
Turn dough out onto lightly floured surface and knead 10-12 times.
Roll dough into a 14 inch circle and cut into 8 pie shaped pieces using the pizza cutter.
Beginning at the short side of the triangle (opposite the point) place a hot dog and roll up.
Place on ungreased baking sheet. (You can use a whole hotdog, and use the extra dough to
make
a cinnamon croisannt or cut the hot dog in half lengthwise to make 2.)
Bake at 400 degrees for 10-12 minutes.
Serve with ketchup and mustard
Blend Tech Lab You can use a blender but the results may vary.
Carrot Peach Juice
2 oranges peeled and halved
1 medium carrot peeled and cut into 3 inch pieces
1 peach pitted and peeled
1 Tbsp sugar
Optional ½ cup ice
Place in jar in order listed Secure the lid and press the Smoothie button
Recipe #2 MELON MELODY SMOOTHIE
¼ cup orange juice
1/2 cup cantaloupe – leave seeds optional
1 ½ cups watermelon – leave seeds opt.
½ cup honeydew melon – leave seeds opt.
1 Tbsp sugar
1 ½ cups ice
Place in jar in the order listed. Secure the lid and press the Smoothie button
PUMPKIN COOKIES
Yield: approx. 3 dozen
½ cup margarine or shortening
¾ cup sugar
2 eggs
½ cup pumpkin
½ tsp. lemon juice
1 cup flour
2 tsp. cinnamon
½ tsp. salt
1 tsp. soda
½ tsp. cloves
½ tsp. nutmeg
½ tsp. ginger
Pre-heat oven to 400 degrees.
In mixer, cream margarine, sugar
Add egg, pumpkin, and lemon juice and beat together.
Sift together flour, soda and spices.
Blend dry ingredients with sugar/pumpkin mixture.
Fold in chocolate chips.
Drop by rounded teaspoon onto greased cookie sheet.
Bake for 10 minutes.
Remove from oven and put cookies on cooling rack.
SALSA
Yield-4 servings
2 tomatoes seeded and finely diced
2 Tbsp. minced red onion
½ jalapeno pepper remove seeds & mince (wear gloves)
2 Tbsp. chopped green pepper
1 clove garlic minced
1 tsp. oil
½ lime juiced
2 Tbsp. cilantro chopped
Salt and pepper to taste
Optional: oregano or cumin to taste
Saute garlic for 1 minute in oil. Mix all ingredients in a bowl. Serve.
VEGGIE PIZZA
1/2 (8 oz.) can of crescent dinner rolls
1/2 (8 oz.) pkg. soft cream cheese
1 Tbsp. dry Ranch dressing mix
2 Tbsp. sour cream
Raw vegetables - example: cauliflower, broccoli, carrots, green pepper, green onions,
fresh mushrooms, etc.
Grated cheese (cheddar)
Bacon bits
Open roll dough and spread onto 1 small pizza pan.
Bake at 350 degrees for 8-10 minutes. Let cool.
Cream together cream cheese, Ranch mix and sour cream until smooth.
Divide cream cheese mixture and spread on cooked dough. Thinly slice green onion.
Grate carrot. Finely chop broccoli. Dice green pepper Finely chop cauliflower.Grate
Cheese Slice olive.
Sprinkle veggies on top and then sprinkle with grated cheese.
Slice and Serve cold.
BUBBLE BREAD
1/3 c. brown sugar
4 Tbsp. margarine
¼ tsp. cinnamon
1 can refrigerated biscuits
In a round glass dish or pie plate, combine brown sugar, margarine and cinnamon.
Microwave on high for 1 minute. Remove dish from microwave, using hot pads, and stir
ingredients until evenly combined.
Cut biscuits into 4ths using the pizza cutter. Place the biscuit pieces on top of the melted brown
sugar mixture.
Microwave on high for 2 minutes or until the dough is not sticky to the touch.
Remove from microwave and allow for STANDING TIME.
To serve the bubble bread, place a plate on top of the round dish and turn both upside down.
Pull the pieces apart with your fingers and enjoy!