RECIPES OFTEN USED WITH 6TH GRADE STUDENTS
ANTS ON A LOG
Ingredients:
1 stalk of celery and/or carrot for each person
Peanut butter and/or soft cream cheese
Raisins
Directions:
For celery:
Wash celery carefully in cool running water. Cut off leaves and any brown or damaged areas.
Using a cutting board, cut celery into 2" lengths.
Fill cavity with peanut butter or cream cheese. Top with a few raisins (ants).
For carrots:
Wash carefully and cut off ends. Peel off outer skin using a vegetable peeler—peel away from you.
On a cutting board, cut carrot lengthwise and then into 2" lengths.
Top with peanut butter or cream cheese and raisins.
DIRT DESSERT
Ingredients:
1 ¾ cups milk
1 package (4-serving size) chocolate flavor instant pudding
6 oz. Frozen whipped topping
½ package (16-oz.) chocolate sandwich cookies, crushed.
(Hint: crush cookies in zip-lock bag with rolling pin or in food processor.)
Directions:
Make pudding as directed on the package using 1 ¾ cups milk; let stand for 5 minutes.
Stir in 1½ cups of the whipped topping and ½ of the crushed cookies.
Spoon equally into serving cups and sprinkle with the remaining cookies.
Decorate with gummy worms.
APPLE YUMMY BUNS
Ingredients:
1 package Pillsbury Refrigerated Biscuits
1 apple
¼ cup sugar
1 tsp. Cinnamon
2 Tbsp. Melted butter
Directions:
Preheat the oven to 400o.
Peel, core and chop the apple into small pieces.
Mix the apple with the cinnamon and sugar.
Stretch each biscuit to about 3" across.
Place a spoonful of apples in the center of each biscuit and pinch edges of biscuit up and around the apples.
Place biscuits in a greased muffin tin. Brush tops with melted butter using a pastry brush.
Bake at 400o for 10 minutes.
When removing muffins, use 1 potholder. Two forks used as tongs are a safe way to remove biscuits from muffin tin, too.
MINI-PIZZAS
Ingredients:
1 English muffin for each person (2 halves)
Pizza sauce
Pepperoni
Shredded mozzarella cheese
Directions:
Preheat oven to 400o.
Cut muffins carefully in ½ crosswise.
Place them on a baking sheet and bake for 3-5 minutes to "crisp" them.
Remove from oven.
Top with pizza sauce, cheese and pepperoni.
Return to oven and bake 5-6 minutes until cheese is melted.
Use potholders and hold baking sheet level. They slide off easily. Use a wide spatula to serve.
APPLE CRISP
Ingredients:
4 cups slice, pared, cored baking apples (about 6 medium)
¾ cups brown sugar (packed)
½ cup flour
½ cup rolled oats
¾ tsp. Cinnamon
¾ tsp. Nutmeg
1/3 cup soft butter
Directions:
Heat oven to 375o.
Place sliced apples in greased, square pan (8x8) or 1½ quart baking dish.
Blend remaining ingredients until mixture is crumbly.
Spread over apples.
Bake 30 to 35 minutes, or until apples are tender and topping is golden brown.
FINNISH OVEN PANCAKE
(PANNUKKAKKU)
Ingredients:
8 large eggs
¼ cup sugar
½ tsp. Salt
1 qt. (4 cups) milk
1 cup flour
4 Tbsp. Margarine or butter (1/2 stick)
Directions:
Melt margarine in pan in oven as it heats up. Watch it carefully and remove from oven when it is melted.
In a large bowl, mix eggs, sugar, and salt using a wire whisk or beater.
Add ½ of milk and ½ of flour and mix thoroughly.
Add the rest of the milk and flour and mix thoroughly again.
Open oven, pull out rack part way, and place buttered 12"x16" pan on rack. Carefully pour egg mixture into pan and slide rack into oven and close door.
Bake at 425o for 23 minutes. Check. It should be light brown and "puffy."
Remove from oven and dust with powdered sugar. Cut into serving pieces and serve with maple syrup, fruit or jam.
RECIPES OFTEN USED WITH 7TH GRADERS
EASY ICE CREAM PUFFS
Ingredients:
½ cup water ¼ cup butter or margarine
½ cup flour ¼ teaspoon salt
2 eggs
Directions:
Preheat oven to 400o.
In a medium saucepan, add water and butter. Bring to a boil that you can’t stir down. Turn off the burner. Remove the pan and place on a towel.
Stir in salt and flour with a wooden spoon until a soft ball of dough forms.
Crack one egg—check it—and add it to the dough. Stir in with the spoon until it disappears.
Do the same with the second egg. Use a rubber scraper to get all the dough off the sides of the pan.
On an ungreased cookie sheet, drop spoonfuls of dough to make 6 puffs. Be sure to leave at least 2 inches between them.
Bake in oven preheated at 400o for 15 minutes, then turn down the temperature to 350o for 10 more minutes. IMPORTANT: DO NOT OPEN THE OVEN DOOR DURING BAKING-THEY WILL GO FLAT! Remember, 25 minutes baking time altogether.
Let cool on a cookie sheet. They should remain puffed.
Slice puff in half crosswise and serve with ice cream in between and top with sauce.
QUICHE
A French dish which is a pie consisting of an unsweetened pastry shell filled with a custard and usually flavored with cheese, onion, bacon, and many other ingredients for variety.
Ingredients:
1 pie shell
3 slices boiled ham, diced
½ cup shredded cheese (Cheddar or Swiss)
3 tbsp. Minced onion
2 eggs
1 cup half & half
¼ tsp. Salt
1/8 tsp. Sugar
pinch pepper
DIRECTIONS:
Preheat oven to 400o.
Prepare pastry.
Sprinkle ham, cheese and onion in pastry-lined pie pan.
In mixing bowl, beat eggs slightly and beat in the rest of the ingredients.
Pour mixture into pie pan.
Bake 15 minutes.
Reduce oven temperature to 300o and bake 30 minutes longer, or until knife inserted 1 inch from the edge comes out clean.
Let stand 10 minutes before cutting into wedges.
GIANT CHOCOLATE BIT OATMEAL COOKIES
Makes 2 dozen.
Ingredients:
1 ½ cups sifted flour
1 teaspoon baking soda
1 teaspoon salt
¾ teaspoon cinnamon
2 cups oatmeal
1 12 oz. Package semi-sweet chocolate bits
1 cup shortening
2 unbeaten eggs
¾ cup brown sugar (packed)
¾ cup white sugar
1 teaspoon vanilla
1 cup chopped walnuts
Directions:
Mesure the flour, baking soda, salt and cinnamon. And, sift into a large bowl.
Add 2 cups of oatmeal and mix all of these ingredients together.
In a separate bowl, measure 1 cup of shortening (Crisco).
Measure both sugars and add to shortening, cream these ingredients together making sure the ingredients are thoroughly mixed.
Crack 1 egg in a custard cup, check for shells and blood spots. Blend this egg in with the other ingredients using your pastry blender.
Do the same for the second egg.
Add the vanilla, and blend all these ingredients together.
Add the dry ingredients to the creamed mixture and mix thoroughly.
Mix in the walnuts and the chocolate chips with a spatula or wooden spoon. Preheat the oven to 350o, making sure the racks are in the proper places for your use.
Grease two cookie sheets. Using two spoons, drop cookie dough on the cookie sheets, making 1 inch circles heaping in the middle. Flatten the cookie dough so it will cook evenly. Bake cookies.
Cookies are to be baked for 10-12 minutes at 350o.
CHEESE’N WIENER CRESCENTS
Serves 8.
Ingredients:
4 cheese slices, each cut into 6 strips
8 hot dogs
8 oz. can Pillsbury crescent dinner rolls
Directions:
Preheat oven to 375o.
Slit hot dogs to within ½ inch of the ends.
Insert 3 strips cheese in each slit.
Separate crescent dough into 8 triangles.
Wrap dough over hot dog, keeping cheese up.
Place on ungreased cookie sheet, cheese side up.
Bake at 375o for 11-14 minutes, or until golden brown.
MACARONI & CHEESE
Ingredients:
2 cups (8 oz.) elbow macaroni
4 tablespoons butter or margarine
¼ cup flour
½ teaspoon salt
1/8 teaspoon pepper
Dash cayenne
2 cups milk
2 cups grated cheddar cheese
Topping:
4 slices bread, broken into small pieces
2 tablespoons margarine, melted
Directions:
Cook macaroni according to package directions. Drain and rinse.
Meanwhile, melt margarine over low heat in a medium saucepan.
Add flour and blend thoroughly. Add salt, pepper and cayenne.
Add the milk all at once. Cook over medium heat, stirring constantly, until thickened.
Add the cheese to the hot white sauce and stir until blended. Combine with macaroni.
Place macaroni and cheese in a well greased, 1 ½ quart baking dish.
Top with buttered breadcrumbs.
Bake at 400o for 30 minutes or until sauce is bubbly and top is brown.
SWEET BAKING MIX MUFFINS
Makes 12 muffins
Ingredients:
2 cups baking mix (Bisquick or Jiffy)
1/3 cup sugar
2/3 cup milk
2 tablespoons vegetable oil
1 egg
Directions:
Line 12 cup muffin tin with paper liners or grease bottom only.
In a large bowl, combine baking mix and sugar.
In another bowl, mix milk, oil and egg.
Add the wet ingredients to the dry and stir just until moistened. DO NOT OVERMIX.
Add one of the "stir-ins" listed below.
Divide batter evenly among cups, filling no more than ½ to 2/3 full. HINT: Put batter into a liquid measuring cup and use a rubber scraper to push the batter into the muffin cups.
Bake until golden brown for 15-18 minutes at 400o. A toothpick inserted in the center should come out clean.
STIR-INS
Blueberry Muffins
Fold ¾ fresh or frozen (thawed) blueberries into batter
Apple-Cinnamon Muffins
Stir in 1 tsp. Ground cinnamon with the baking mix. Fold ¾ cup chopped pared apple into batter
Chocolate Chip Muffins
Fold ½ semi-sweet chocolate chips into batter.
Oatmeal Raisin Muffins
Stir in ¾ cup quick-cooking oats, ½ cup raisins and 1 tsp. Ground cinnamon with the baking mix.
Surprise Muffins
Drop ½ tsp. Raspberry or strawberry preserves or orange marmalade into center of batter in each cup.
CINNAMON BAKING POWDER BISCUITS
Ingredients:
Dough:
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons sugar
1/3 cup shortening
¾ cup milk
Filling:
2 tablespoons melted butter
¼ cup brown sugar
1 teaspoon cinnamon.
Directions:
Preheat oven to 425o.
Sift flour, baking powder, salt and sugar together.
Cut in the shortening with a pastry blender or two knives until mixture resembles corn meal.
Add milk and stir with a fork until the mixture leaves the sides of the bowl.
Turn dough out onto lightly floured surface and knead 6 times.
Roll dough into a rectangle about 3/8 inch thick.
Brush dough with melted margarine.
Combine the brown sugar and the cinnamon in a small bowl and sprinkle evenly over the dough.
Roll up the dough like a jelly roll, keeping end even and filling inside.
Cut roll into 1 inch slices and place on a lightly greased baking sheet, cut side up. Bake 10-12 minutes.
CRUSTY PIZZA DOUGH
Ingredients:
1 package active dry yeast
1 cup warm water
½ teaspoon salt
2 teaspoons olive oil
2 ½ to 3 ½ cups flour
Directions:
Measure flour by putting 2 ½ cups into a medium bowl and keeping 1 more cup aside.
Measure salt. Add to flour in bowl.
Heat largest bowl by filling with hot water and letting it stand a couple of minutes. Empty and dry.
Measure warm water and place in warm bowl. Sprinkle yeast over the water and let stand 5 minutes to dissolve.
Add olive oil to the yeast water and stir. Then add flour mixture and mix with wooden spoon for 2 minutes.
Add remaining 1 cup of flour, a little at a time, until dough cleans the sides of the bowl. You probably won’t need the whole cup full.
Turn out onto lightly floured bowl, and knead 5 minutes. It is ready when you press on it lightly, and it springs back.
Brush dough with vegetable oil on all sides. Place in plastic bag. Twist tie loosely to allow for rising. (It will double in bulk one hour on the counter, or slowly in the refrigerator overnight.)
(Day 2) Brush a 14" diameter pizza pan or baking sheet lightly with oil.
Press dough across bottom of pan, forming a collar around the edge to hold filling.
Top with desired fillings.
Bake at 450o for 15-20 minutes.
TASTY TACOS
Ingredients:
½ small onion
½ pound ground beef or ground turkey
½ can of condensed tomato soup
½ teaspoon chili powder
½ teaspoon prepared mustard
½ teaspoon Worcestershire sauce
1/8 teaspoon garlic salt
2 lettuce leaves
½ cup shredded cheddar cheese
1 small tomato, chopped
4-5 taco shells
pitted black olives (optional)
dairy sour cream (optional)
taco sauce
Directions:
To chop onion, cut into strips and then into smaller pieces.
Use your hands to break up the ground beef as you put it into a 10" skillet. Put the chopped onion into the skillet with the ground beef. Put skillet onto burner. Turn burner to medium-high heat. Cook and stir the ground beef and onion with a wooden spoon till no pink color is left in the ground beef. (This will take about 10 minutes.) Turn off burner. Remove skillet from burner.
Use a long-handled spoon to push the ground beef to one side of the skillet. Tip the skillet a little bit so the grease runs to the other side. Use the long-handled spoon to carefully put the grease into a can or container an adult gives you. (Be careful because the skillet and the grease will be hot.)
Use a can opener to open can of soup. Use a rubber scraper to empty soup into skillet with ground beef. Measure the chili powder, mustard, Worcestershire sauce and garlic salt. Add to skillet; mix.
Put skillet onto burner. Turn burner to high heat. Cook till mixture boils, stirring several times with wooden spoon. When it starts to boil, turn burner to low heat. Cook till mixture thickens stirring a few times. (This will take 5-7 minutes.) Turn off burner.
While meat mixture is cooking, rinse lettuce in cold water. Pat lettuce dry with paper towels. Use your fingers to tear lettuce into bite-sized pieces. Use kitchen scissors to cut open the package of shredded cheese.
To serve, use a spoon to put some of the meat mixture into each taco shell. Add lettuce, tomato, and cheese. If you like, put olive slices and sour cream on top of cheese. Top with taco sauce. Repeat with remaining tacos.
Recipes typed by Mia L. Parviainen, Grade 8. March 18, 1999