Sam's Sweets

Prep Time: 15 Min

Cook Time: 35 Min

Ready In: 1 Hr

Original Recipe Yield 24 bars

Ingredients

• 1/2 cup butter

• 1/2 cup unsweetened cocoa powder

• 2 cups white sugar

• 4 eggs

• 2 1/4 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

Directions

1. Preheat the oven to 375 degrees F.

2. Line a 9x13 inch pan with parchment paper. Lightly spray the parchment paper with cooking spray.

3. In medium saucepan over medium heat, melt butter.

4. Remove from heat and immediately stir in the cocoa.

5. In a large bowl, beat together the sugar and eggs. Stir in the melted chocolate mixture.

6. Combine the flour, baking powder and salt; stir into the batter.

7. Spread evenly into the prepared pan.

8. Bake for 35 to 40 minutes in the preheated oven, or until the top has crusted over. You want the tester to come out with a little batter on it, not completely clean.

9. Cool for a few minutes before cutting into bars.

Source: Allrecipes.com

Today we made Brownies in class and I feel like our group didn't do so well with time and productivity because we were to busy spending time on making sure that the batter was smooth yet thick. One thing our group did well was making the batter. What I would change in the recipe is that we should have less salt because it tasted a little bit too salty. One thing we learned for this recipe is that the wax paper should cover the entire pan so that we can get the brownies perfectly out of the pan.

Ingredients:

¾ c. margarine

1 c. white sugar

1 egg

¼ c. molasses

2 c. flour

1 tsp. baking soda

½ tsp. salt

1 tsp. cinnamon

½ tsp. cloves

1 tsp. ginger

Directions:

1. Cream margarine and sugar in a large bowl.

2. Add egg and molasses to creamed mixture.

3. In a medium bowl, combine flour, baking soda, salt, cinnamon, cloves, and ginger.

4. Add dry ingredients to creamed mixture and stir.

5. Roll dough into 24 balls.

6. Roll balls in sugar.

7. Refrigerate for a few minutes.

8. Bake 350 degrees for 10 minutes.

Source: A. Carnegie

Today in class we made Ginger Sparklers, what our group did well while doing this was our productivity we made sure we did everything on time. One thing we could have worked on is our dough because it was more dry and crumbly compared to other groups. What I would do differently next time is that we would add another egg so that it wouldn't be too dry. One thing we learned for this recipe is that we shouldn't handle the dough to much so that it won't melt in our hands.

Prep Time: 20 Min Cook Time: 45 Min Ready In: 1 Hr 5 Min

Ingredients

1 tablespoon and 1-1/2 teaspoons butter 

1/2 onion, chopped

2 large carrots, chopped

1/2 clove garlic, chopped

2 cups water

2 tablespoons chicken bouillon powder

1/2 pound (3 c.) fresh broccoli florets

1 cup half-and-half cream

1 tablespoon and 1-1/2 teaspoons all-purpose flour

2 tablespoons ice water

1-1/2 teaspoons soy sauce

1/4 teaspoon ground black pepper

2 tablespoons chopped parsley

Directions

Melt butter in a fryingpan over medium heat; add chopped onions, carrots, and garlic, and cook for 5 minutes, stirring occasionally until softened.

In a medium-sized cooking pot, add 2 cups water and chicken bouillon granules and bring to boil.

Add precooked onion mixture to soup pot.

Add broccoli florets, reserving a few pieces to be added near the end of cooking time.

Reduce heat and simmer, covered, for 15 to 20 minutes or until broccoli is just tender.

In a blender or food processor, puree soup in batches and return to pot.

Reheat soup.

Stir in half and half cream and remaining broccoli florets.

In a cup, mix flour with cold water to form a thin liquid.

Bring soup to boil; add flour mixture slowly, stirring constantly to thicken soup as desired.

Add soy sauce, black pepper, and stir well.

Garnish with chopped parsley (or carrot curls) when serving. Serve soup hot or cold. NutritionalInformation Amount Per Serving Calories: 247 | Total Fat: 16.3g | Cholesterol: 48mg

Source: Allrecipes.com

Today for my family creamed broccoli soup. When I was making this soup I was working well with my time, I got all my ingredients in the right amount. The one mistake I made while making this was that instead of garnishing with the parsley I made a mistake and accidentely put it with the soup. If I were to make this again I would make sure to not to add the parsley to the entire soup. What I learned that is important to this recipe is that I need to make sure that we blend the soup all the way until smooth.

Prep time: 15 minutes Cook time: 10 minutes

Ingredients

6 or 7 ripe plum tomatoes (about 1 1/2 lbs)

2 cloves garlic, minced

1 Tbsp extra virgin olive oil

1 teaspoon balsamic vinegar

6-8 fresh basil leaves, chopped.

Salt and freshly ground black pepper to taste

1 baguette French bread or similar Italian bread

1/4 cup olive oil

Directions:

1. Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat .

2. Prepare the tomatoes first. Score an “X” on the bottom of the tomato. Parboil the tomatoes for one minute in boiling water that has just been removed from the burner.

3. Dip tomatoes in an ice bath. Using a sharp small knife, remove the skins of the tomatoes.

4. Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area. Why use plum tomatoes instead of regular tomatoes? The skins are much thicker and there are fewer seeds and less juice.

5. Chop up the tomatoes finely.

6. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix.

7. Add the chopped basil. Add salt and pepper to taste.

8. Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.

9. Align the bread on a serving platter, olive oil side up.

10. Place some topping on each slice of bread and serve immediately or the bread may get soggy.

Yield: Makes 24 small slices.

When we made Bruschetta what our group did well was making sure we worked hard and on task all the time. What our group could have worked on is was the garlic quantity. One thing learned is making sure that when we score the tomato we need to make sure to do it lightly and not put to much pressure on the skin.

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.

Servings : 12

DAY 1 - Pizza Crust

Ingredients

• 1 c. flour plus about 1 c. more

• 2 ¼ tsp. pizza crust yeast

• 1 ½ tsp. sugar

• ¾ tsp. salt

• 2/3 c. very warm water – like bathtub water

• 3 tbsp. vegetable oil

Directions

1. In a large bowl, combine 1 c. flour, yeast, sugar, and salt.

2. Add very warm water. Mix until well blended, about 1 minute.

3. Add enough flour to make a soft dough (3/4 to 1 ¼ c.)

4. Dough should form a ball and will still be slightly sticky.

5. Knead on a floured surface adding additional flour if needed, until smooth and elastic; about 4 minutes.

6. Cover in plastic wrap and label.

Day 2

Ingredients

• Pizza dough

• 2 (8 ounce) packages cream cheese, softened

• 1 cup mayonnaise

• 1 (1 ounce) package dry Ranch-style dressing mix

• 1 cup fresh broccoli, chopped

• 1 cup chopped tomatoes

• 1 cup chopped green bell pepper

• 1 cup chopped cauliflower

• 1 cup shredded carrots

• 1 cup shredded Cheddar cheese

Directions

1. Preheat oven to 400 degrees F (190 degrees C).

2. Roll out the pizza dough onto a pizza pan.

3. Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.

4. In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing.

5. Spread the mixture over the cooled crust.

6. Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and cheddar cheese over the cream cheese layer.

7. Chill for one hour, slice and serve.

When we were making the Vegetable Ranch Pizza I was nervous of how it would turn out. What our group did well was the cutting of our vegetables, making them small enough to eat but as small that the vegetables were unrecognisable. What we could have done better next time is making sure that the dough is cool before putting the dressing on so that it doesn't melt off the pizza. What I would change next time to this recipe is the bottom layer instead of having ranch on the bottom I would have made a tomato paste to lay on the bottom. One thhing I learned for this recipe is that the pizza needs to be completly cool before we lay the dressing on top.

1st layer

½ cup margarine

⅓ cup white sugar

½ tsp. vanilla

1 cup flour

Cream together margarine, sugar and vanilla. Then mix in flour. Spread on bottom of 8X8” pan.

2nd layer

8 oz. cream cheese

½ cup white sugar

1 tsp. vanilla

Cream together cream cheese, white sugar, and vanilla. Spread evenly over 1st layer.

3rd layer

4 – 5 apples

⅓ cup white sugar

1 tsp. cinnamon

½ cup sliced almonds

Peel and core apples, slice thinly. Place sliced apples in a medium sized bowl. In a small bowl mix together sugar and cinnamon. Add cinnamon mixture to the apples and mix together. Put apples on cheese layer, sprinkle ¼ cup of sliced almonds over top. Bake at 450ºF for 10 min. Turn oven down to 400ºF for 25 minutes.

Source: Ms. Mann

What went well with our apple torte was our time efficiency, we were able to get both our cooking and cleaning done. What didn't go so well was our ingredients, we made a mistake with how much sugar we should have put in ours so it ended up becoming really sweet. What we would change next time is the amount of sugar and other ingredients we put in it. What we learned in our class that helped with the recipe is to make sure every thing is done evenly.