Sam's Sweets

Prep Time: 10 Min Cook Time: 25 Min Ready In: 35 Min

Original Recipe Yield 16 servings

Ingredients

• 1 3/4 cups all-purpose flour

• 3/4 cup sugar

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 egg

• 1/2 cup vegetable oil

• 1/2 cup plain yogurt

• 1 teaspoon vanilla extract

• 1 cup mashed ripe bananas – mash bananas in a small bowl using a fork

• 3/4 cup semisweet chocolate chips – I will hand you them when you need them in direction #6.

Directions

1. Preheat oven to 350 degrees F.

2. Prepare muffin tins – line muffin tin with paper liners and spray the inside of the paper liner.

3. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.

4. In another bowl, combine the egg, oil, yogurt and vanilla.

5. Stir wet ingredients into dry ingredients just until moistened.

6. Fold in bananas and chocolate chips.

7. Fill greased muffin cups two-thirds full.

8. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean.

9. Cool for 5 minutes before removing from pans to wire racks.

Source: All Recipes

While making the muffins what went well was our mixing and making sure not to over mix it. What didn't go so well was our oven because it wasn't working at it's maximum capacity. If we were to make this recipe again, I would add another 1/2 cup of bananas to add to the recipe to add to the flavour. Something that I learned in the class is that we shouldn't spray the sides of the pan, so that the muffin can climb out.

Prep time: 15 min. Cook time: 15 min.

Ingredients

2 c. all-purpose flour

¼ c. white sugar

2 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

¼ c. butter, chilled

1 apple – peeled, cored and shredded

½ c. milk

1 tbsp. milk

1 tbsp. white sugar

¼ tsp. ground cinnamon

Directions:

1. Preheat oven to 425 degrees F.

2. Combine flour, sugar, baking powder, soda, and salt into a large bowl.

3. Cut in butter or margarine until crumbly.

4. Add shredded apple and milk. Stir to form a soft dough.

5. Turn dough out onto a lightly floured surface.

6. Knead gently 8 to 10 times. DON’T OVERHANDLE

7. Divide dough in half. Pat into two 6-inch circles.

8. Place on parchment-lined. Brush tops with milk, and sprinkle with sugar and cinnamon.

9. Score each into 6 pie-shaped wedges. CALL ME over to check your piece sizes.

10. Bake at 425 degrees F for 15 minutes, or until browned and risen. Serve warm with butter.

Source: Miller Cafeteria

What went well with our apple scones was that we worked well as a group and we were time efficient. What didn't go so well with our apple scones was that we overmixed the batter so when we cut them open they had tunnels inside. If we had the chance to change anything it would be the amount of time we took to mix it. Something we learned in this class for this recipe is that we should only mix the batter for a small period of time.

Prep Time: 10 Min Cook Time: 20 Min Ready In: 35 Min

Original Recipe Yield 12 popovers

Ingredients

• 1 egg – room temperature

• 1/2 cup milk – room temperature

• 1/2 cup all-purpose flour

• 1/4 teaspoon ground cinnamon

• 1/8 teaspoon baking soda

• 2 tablespoons butter, melted

• 1/3 cup cinnamon sugar

Directions

1. Preheat an oven to 400 degrees F (200 degrees C). Grease a mini muffin pan.

2. Whisk together the egg and milk in a bowl until evenly blended; set aside.

3. Stir together the flour, cinnamon, and baking soda in a separate large bowl.

4. Pour the egg mixture into the flour mixture and whisk until smooth; being careful not to overbeat.

5. Fill muffin cups 1/2 full.

6. Bake in preheated oven for 20 minutes. Do not open the oven door.

7. Place cinnamon sugar in a brown bag for shaking and set aside.

8. Remove popovers from oven and let cool in pan for 5 minutes.

9. Roll popovers in melted butter then place in brown paper bag; shake until the popovers are evenly coated. Serve immediately.

Source: Allrecipes.com

Todaywe made Georgia dirt bombs and what our group did well was making sure not to over mix the dough.What our group did bad was that we opened the oven a lot so the popovers didn't cook correctly. Something I would have changed is the amount of sugar needed on the popover. One thing we learned that is important to this recipe is that we shouldn't open the oven or the popovers will pop.

Makes about two dozen biscuits

4 c. all-purpose flour

2 tbsp. sugar

2 tbsp. baking powder

2 tsp. salt

Pinch paprika

1 c. shortening

2 c. grated cheddar cheese

1 ½ c. milk

1. Heat oven to 350 degrees.

2. Sift flour, sugar, baking powder, salt and paprika.

3. Cut shortening into flour mixture with pastry blender until mixture resembles fine crumbs.

4. Stir in grated cheese.

5. Stir in milk until dough leaves side of bowl (dough will be soft and sticky).

6. Turn dough into lightly floured surface.

7. Knead lightly 10 times.

8. Flatten dough with hands or rolling pin. It should be 1” high (2.5 cm).

9. Place slightly apart on parchment paper lined baking sheets.

10. Bake for 10 to 15 minutes.

When we were making Cheese Buiscuits in class what we did well was making our dough, it was slightly moist yet it had the stickyness it was supposed to have. One thing we could have done better is our proportioning, some of our balls were a bit too big or too small. What I would change for next time is that we should add more cheese to the batter to add to the flavour. One thing we learned for this recipe is that we shoudln't handle the dough too much or else it will melt in our hands.