Sam's Sweets

Makes 3 dozen cookies

Ingredients:

1/2 cup (113 grams) unsalted butter, room temperature

1/2 cup (100 grams) white granulated sugar

1 large egg

3/4 teaspoons pure vanilla extract

1 1/3 cups (175 grams) all purpose flour

1/4 teaspoon baking powder

1/8 teaspoon salt

1/3 (75 ml) candied red cherries, chopped

Directions:

1. In the bowl of your mixer, beat the butter and sugar until light and fluffy (3-4 minutes).

2. Add the egg and vanilla extract and beat until incorporated.

3. In a separate bowl, sift or whisk together the flour, baking powder, and salt and then add to the butter and egg mixture. Mix just until a dough forms.

4. Stir in the cherries until evenly distributed throughout the dough.

5. Place dough on a large piece of parchment or wax paper. Smooth and shape the dough into an evenly shaped cylinder that is about 10 inches long. Then thoroughly wrap the shaped logs in the parchment or wax paper, twists the ends of the paper to seal the logs, and place in the refrigerator to chill for at least three hours, or up to three days. The logs can also be frozen for about one month. If freezing, it is best to let the logs stand at room temperature about 15-20 minutes before slicing.

6. Preheat oven to 375 degrees F with the rack in the center of the oven. Line two baking sheets with parchment paper.

7. Using a thin bladed knife, slice the logs into 1/4 inch (5 mm) thick slices. Place the cookies on the prepared baking sheets, spacing about 2 inches (5 cm) apart. Bake for about 10 minutes, or until lightly browned. Remove from oven and cool completely on a wire rack. Store at room temperature for about five days or baked cookies can be frozen for a couple of weeks.

When we made our cherry icebox cookies one thing our group did well was the mixing of our ingredients. What our group didn't do so well on was the rolling of our logs, we had trouble rolling it into a log because it kept sticking to our hands. What I would change for next time is the amount of cherries put in the recipe, I feel like we should have put less, maybe a 1/4, so that the cookies wouldn't be overpowered with sweet cherries. One thing we learned that important to this recipe is to get the appropiate amounts of each ingredients.

Filling Ingredients:

3 red potatoes, peeled and diced

½ c. cheese, grated

Salt and pepper to taste

Filling Preparation:

1. Boil potatoes until soft.

2. Mash the potatoes with the grated cheese, adding salt and pepper to take.

3. You can also add some fresh parsley, bacon bits, chives, or other enhancements if you desire.

4. Let the potato mixture cool and refrigerate.

5. The next day, form the dough into 1” balls.

Dough Ingredients:

2 c. flour (approximately)

1 c. full fat sour cream

Dough Preparation:

1. Mix together the flour and sour cream and work until the dough loses most of its stickiness (about 5-7 minutes)

2. Wrap the dough in plastic and refrigerate.

3. Using your hands, roll the dough into the shape of a log.

4. Roll out the dough on a floured countertop until 1/8” thick. Cut circles of dough with a cookie cutter or drinking glass. OR Roll the dough into a log. Slice the log into 12 equal pieces. Mold each piece into a circle using your hands.

5. Place a ball of filling onto the circle, fold the circle in half, and pinch the edges closed with your fingers.

6. Boil the pierogies a few at a time in a large pot of water.

7. Pierogies are done when they float to the top (about 8 – 10 minutes)

8. Remove the pierogies from the water using a slotted spoon. Place in strainer for a few minutes.

9. Place piergies in a bowl and cover with sauted onions to prevent the pierogies from sticking to each other.

Source: Miller Cafeteria

Today in class we made pierogies. What our group did well is the making of the dough and filling and the folding of our perogies, we made sure to have enough overlap on the perogies. One thing we didn't do so well was the rolling of our perogies, our foil had come off of the bowl so some of the dough became tough to roll. What I would change for next time is to add more spices to the perogie so it would taste better. One thing we learned that is important to this recipe is that we need to make sure that the perogie is fully overlapped or else it will explode in the pot.

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Ready In: 45 Minutes

Servings: 4

Ingredients:

1 cup enriched white rice

2 cups water

1/3 cup chopped baby carrots

1/4 cup frozen green peas

1 tablespoon vegetable oil

1 egg

soy sauce to taste

sesame oil, to taste (optional)

Directions:

1. In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.

2. In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.

3. Heat wok over high heat.

4. Pour in oil, then stir in carrots and peas; cook about 30 seconds.

5. Crack in eggs, stirring quickly to scramble eggs with vegetables.

6. Stir in cooked rice. Shake in soy sauce, and toss rice to coat.

7. Drizzle with sesame oil, and toss again.

Source: Allrecipes

Today in class we made fried rice. What went well in our group was that we got our rice finished on time and we were finished prepping our other ingredients by the time it was finished. Something that didn't go so well was that we had a lot of water burns on the side of our pot and stove. Which took away the time from cooking becuase we had to clean. What I would change for next time is that we add more ingredients like green and red peppers. One thing we learned that is crucial to the recipe is to not over stir the rice or it will become mushy.

Prep Time: 10 Min

Cook Time: 20 Min

Ready In: 30 Min

Ingredients

1 cup uncooked spiral pasta

1/2 pound ground beef

1 tbsp. taco seasoning

1-1/2 cups shredded lettuce

1 chopped tomato

1/2 cup shredded Cheddar cheese

1/4 cup chopped onion

1/4 cup chopped green pepper

1/4 cup Catalina salad dressing

Tortilla chips

I was not here for this blog.

Directions

1. Cook pasta according to directions.

2. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning; cool.

3. Drain pasta and rinse in cold water; stir into meat mixture.

4. Add the lettuce, tomatoes, cheese, onion, green pepper and dressing; toss to coat. Serve with tortilla chips.

Source: allrecipes.com

I was not here for that food lab.

Garlic Croutons

1 ½ tbsp. oil

½ tsp. minced garlic

½ tsp. salt

¼ tsp. black pepper

3 slices firm white bread, cubed

Preheat oven to 425 degrees. Combine first 4 ingredients in large bowl. Add bread and toss to coat. Spread on 15 x 10 x 1 inch pan and bake 10 minutes until golden brown, stirring halfway through.

Caesar Dressing

1 clove garlic

½ c. oil

1 egg

2 tbsp. lemon

½ c. grated Parmesan cheese

1 tsp. anchovy paste

½ tsp. hot sauce

1 tsp. Dijon mustard

½ tsp. salt

¼ tsp. pepper

Blend for 10 seconds on medium speed in blender.

Romaine Lettuce

Fill sink with water (about ¼ full)

Add lettuce leaves and wash

Gently remove leaves BEFORE draining the water from the sink.

Pat leaves dry with paper towel.

TEAR (do not cut) leaves into bite-sized pieces

DO NOT COMBINE THE CROUTONS, DRESSING and LETTUCE as this salad will be served tomorrow!

Source: Mr. Turcotte

Today in class we made Caesar Salad. One thing our group did well was the cutting of our lettuce, we cut them small enough that people could fit into their mouths, yet big enough that people could knew what they were eating. What we didn't do so well in was that we feel like we made our croutons to big. Next time we make caesar salad what our group would change is that we need to make sure that we stay on task, meaning we should finish our work first then socialize. What we learned that is important to this recipe is that we should be gentle when we handle lettuce because they can bruise easily.

Prep Time: 15 Min

Cook Time: 10 Min

Ready In: 25 Min

Servings: 9 - 10

Ingredients

• 1/2 cup margarine, softened

• 1/2 cup white sugar

• 1/2 cup brown sugar

• 1 egg

• 1/2 teaspoon vanilla extract

• 1 cup all-purpose flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 2 tablespoons and 2 teaspoons unsweetened cocoa powder

• 1-1/2 cups semisweet chocolate chips

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).

2. Line cookie sheet with parchment.

3. In a medium bowl, cream together the margarine, white sugar and brown sugar until smooth.

4. Beat in the egg, then stir in the vanilla.

5. Sift in the flour, baking soda, salt and cocoa powder; mix well.

6. Stir in the chocolate chips.

7. Use a scoop to drop cookies on the prepared cookie sheets.

8. Bake for 8 to 10 minutes in the preheated oven.

9. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

When we were making double chocolate chip cookies what ourgroup did well was watching our cookie, meaning we did the proper technique to check when it is finished. What our group could have worked on is the sizing of our cookies, because some of our cookies were bigger than others. What I would change for next time is our proportioning and our time mangement. What we learned for this recipe is to gently press down on the cookie when its done. If it rises up fast then it's done. We learned this because the cookies are already brown so it is a way to test if their cooked.

Prep time: 20 min. Cook Time : 8 min. Ready: 3 hours

Yield : 30 cookies

Ingredients

3/4 cup butter, softened

1 cup white sugar

2 eggs

½ teaspoon vanilla extract

2-1/2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

Directions

1. In a large bowl, cream together butter and sugar until smooth.

2. Beat in eggs and vanilla.

3. Stir in the flour, baking powder, and salt.

4. Cover, and chill dough for at least one hour (or overnight).

5. Preheat oven to 400 degrees F (200 degrees C).

6. Roll out dough on floured surface 1/4 to 1/2 inch thick.

7. Cut into shapes with any cookie cutter.

8. Place cookies 1 inch apart on ungreased cookie sheets.

9. Bake 6 to 8 minutes in preheated oven. Cool completely.

Today in class we made sugar cookies. One thing our group did really well was that we made sure to not overmixed our dough so it wouldn't crumble. One thing our group could have worked on is the proportioning of the cookies. Making sure that all of the cookies were spread evenly. If I were to redo this recipe one thing I would have worked on is my icing spread that I put on top of the cookies. What we learned that is important to this recipe is that when spreading the icing, that the bag should be held at a 90 degree angle.

beef, cut in strips

Marinade: 2 tablespoons vegetable oil

2 tablespoons distilled white vinegar

2 tablespoons Worcestershire sauce

2 tablespoons water

1 tablespoon fresh lemon juice

1 tablespoon fresh lime juice

1/4 teaspoon ground black pepper

1/8 teaspoon garlic powder

Toppings: Onion slices, sauteed

Green pepper strips, sautéed

Red pepper strips, sauteed

Shredded lettuce

Sour cream

Salsa

4 Tortillas

Directions:

1. Combine marinade ingredients in a shallow casserole.

2. Cut beef into thin strips; add to marinade.

3. Cover and refrigerate for several hours.

4. Put 2 tbsp. oil in bottom of skillet.

5. Saute onion, red and green pepper.

6. In separate pan, cook marinated beef strips.

7. Add beef to sautéed vegetables.

8. Wrap in warm tortillas with onions and peppers and any desired toppings.

When we made the fajitas I was exited because I love Spanish foods. What our group did well with this recipe is that our chicken, onions, and peppers were cut evenly so when sauteeing them they all finished at the same time. What our group didn't do so well was getting the right amount of ingredients, because we added a little to much vinegar, and worcestershire sauce. What I would change for next time is to get rid of the vinegar and worcestershire sauce. What we learned that is important to this recipe is to make sure that all the ingredients are the same size.

Ingredients

1 c. margarine

1 c. granulated sugar

½ c. brown sugar

2 eggs

2 tsp. vanilla

2 ½ c. flour

1 tsp. baking soda

1 tsp. salt

1 c. chocolate chips

Directions

1. Preheat oven to 375 degrees Fahrenheit

2. Beat margarine, sugars, eggs, and vanilla in a mixing bowl until light and fluffy.

3. In a separate bowl, combine flour, baking soda, and salt.

4. Add flour ingredients to the creamed mixture and combine.

5. Stir in chocolate chips.

6. Drop by tablespoon onto ungreased cookie sheet.

7. Bake for 8-10 minutes.

Yield: 2 dozen cookies

Source: Mrs. Sutter's recipe collection

When I made these Chocolate Chip Cookies I had done well to make sure my dishes and work area was clean during my time in the kitchen. What I didn't do so well was making the cookie itself. I had done terrible at looking at the instructions and mixed the baking soda with baking powder instead so the cookies were hard and crunchy. What I would have done differently is making sure to get the correct ingredients. One thing I learned that is important to this recipe is to make sure all the ingredients are correct and proportioned well.