Date:
Wednesday, September 23, 2009 – 07:30 – 09:00
Surprise your family by making your very own kinds of pizza, tasty macaroni and cheese,easy desserts and more. Make everything by hand and you won't need any more box mixes!
Food, supplies and equipment are provided. Just bring your appetite. Classes are hands-on. Participants will receive a folder of recipes and other information to take home. No experience is necessary.
Grades 3-6
price $18.00 class number 340740-A
Location Warner Park Community Recreation Center-Madison, WI
To register call: 608-245-3669
Scheduled by Madison School & Community Recreation
Grants are available for anyone on limited income or have a handicap.
There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
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Favorite Kid Foods - Homemade by Kids
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SWEET POTATO OVEN FRIES
2 medium Sweet potatoes (12 oz. total), peeled
1 Tbl. plus 1 tsp. Olive or canola oil
1/2 tsp. Paprika
1/4 tsp. Garlic powder
1/4 tsp. Salt
1/4 tsp. Pepper
Heat oven to 450°F.
To serve 2 reduce the ingredients by half (1 potato, 2 tsp. oil, 1/4 tsp. paprika, 1/8 tsp. garlic powder, 1/8 tsp. salt, 1/8 tsp. pepper).
Spray a baking sheet with nonstick cooking spray.
Cut sweet potatoes into French fries (about 3″ long and 1/4″ thick), place in a large bowl and toss with oil, paprika, garlic powder, salt, and pepper.
Arrange sweet potatoes in a single layer on prepared baking sheet.
Roast for about 18 minutes, turning once, until lightly browned and tender.
Serve immediately.
Yield: 4 servings (1/2 recipe is 2 servings)
Nutrition Facts Order of small French fries from a
Serving 3 oz. fast-food restaurant:
Calories 131 Serving size 2.6 oz.
Fat 5 g Fat 13 g calories 131 Calories 250
Carbohydrate 21g Carbohydrate 30g
There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
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Sweet Potato Oven Fries for 2 or 4 - (healthy compared to fast food fries)
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CHEESE, WALNUT AND HONEY SALAD
1 pkg. Feta, blue cheese or gorgonzola, crumbled
3 Tablespoons, approx. Honey
4 Tablespoons, approx. Chopped walnuts
1/2 bag Fresh mixed greens (blend of lettuce, etc.)
OR
1/2 bunch Washed, dried slightly, cut or torn Romaine lettuce
Optional:
As desired Craisins (dried cranberries)
Mix feta cheese, nuts, (craisins if desired) and torn lettuce or fresh mixed greens.
Drizzle with honey just before serving.
Yield depends on how big the servings are made.
There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
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Cheese, Walnut and Honey Salad
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1/2 cup Sugar
1/2 cup Light corn syrup
1 cup Peanut butter
2 cups Cornflakes or Rice Krispies or Honey Nut Cherrios
Put sugar and corn syrup into a saucepan on low heat; stir until dissolved. (If you are making a triple batch, use a very large pan.)
Remove from heat and stir in peanut butter; mix well.
Then add corn flakes or Rice Krispies and mix thoroughly again.
Drop from end of teaspoon (or use a cookie dropper) onto waxed paper and let cool.
Yield: Approximately 30 cookies
This is a very quick and easy recipe to make and will freeze well.
There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
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Peanut Butter Cereal Cookies
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LYDIA’S SPREADABLE FETA DIP
1 tsp. Garlic herb blend (McCormick brand is what I use)
1 tub 6oz or 2 4oz. Odyssey feta
8 or 12oz. Whipped cream cheese (plain)
Dairy 1/2 & 1/2 as desired
Garnish: Fresh chopped chives (scissor works well to chop the chives), tomatoes or Mediterranean olives, chopped or stuff in a peppadew pepper and tip end into chopped chives for garnish.
Mix all together and serve with crackers, vegetables, on burgers or add 1/2 & 1/2 as desired and use as a dressing for your salad. To liven up a wrap or sandwich, this can also be used with your favorite meat or without a meat.
There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.
You can contact me at the following e-mail address:
creativecook@sbcglobal.net
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Lydia's Spreadable Feta Dip
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RAISIN BRAN MUFFINS
1 (15 1/2oz.) box Raisin bran cereal
2 cups Sugar
5 1/4 cups Flour
5 tsp. Baking soda
2 tsp. Salt
4 tsp. Cinnamon
4 Eggs, beaten
1/2 cup Dark molasses
1 qt. Buttermilk
1 cup Cooking (vegetable) oil
In a large bowl mix all dry ingredients. Add eggs, molasses, oil and buttermilk. Blend thoroughly. Store in an airtight container or 1 quart jars in refrigerator.
Batter will keep for 2-3 months. Do not use batter the first day.
Results are better after it stands.
Fill greased muffin tins 2/3 full and bake 20 minutes at 375°.
For lighter muffins, place greased pans in oven before adding batter.
Yield: 3 quarts batter or 4 dozen muffins.
There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
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Raisin Bran Muffins
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CHINESE CABBAGE SALAD
1/4 cup Rice vinegar or cider vinegar
2 tsp. Minced fresh ginger
2 tsp. Honey or sugar
2 tsp. Dark sesame oil
1 tsp. Reduced-sodium soy sauce
12 to 14 oz. Napa cabbage, shredded (6 to 8 cups)
3 Green onions, thinly sliced diagonally
Combine vinegar, ginger, honey, oil and soy sauce in large bowl.
Add cabbage and green onions; toss to coat.
Yield: 6 servings
There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
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Chinese Cabbage Salad
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BEEF BALL OVEN STEW
Wonderful and easy
1 Beaten egg
1/2 cup Milk
1/4 cup Yellow cornmeal
2 Tbl. Chopped green pepper
1 Tbl. Instant minced onion
1 tsp. Dry mustard
3/4 tsp. Salt
1/2 to 1 tsp. Chili powder
1 lb. Ground beef
To coat meatballs Flour
2 Tbl. Shortening
3 Potatoes, peeled and quartered
3 medium Onions, quartered
6 Carrots, peeled and cut into thin strips 2 inches long
To taste Salt
To taste Pepper (black)
18 oz. can Tomato Juice
1/2 Bay leaf, crushed
Combine the first 8 ingredients. Add beef and mix. Form 12 balls.
Lightly coat meatballs in flour, reserving remaining flour. Brown in hot shortening. Place meatballs in 3-quart casserole, reserving pan juices. To casserole, add potatoes, carrots, onions and carrots. Season with salt and pepper.
Blend reserved flour (about 4 teaspoons) into reserved pan juices in skillet. Stir in tomato juice and bay leaf. Cook and stir until thickened and bubbly. Pour atop casserole. Cover; bake at 350? for 1 to 1 1/4 hours.
Yield: 6 servings
There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
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Beef Ball Oven Stew
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CHOCOLATE 2 EGG CHIFFON CAKE
2 Eggs, separated
1 1/2 cups *Sugar
1 3/4 cups *Sifted cake flour
3/4 tsp. Baking soda
3/4 tsp. Salt
1/3 cup Oil
1 cup *Buttermilk (or sweet milk)
2 sq. (2 oz.) *Unsweetened chocolate
Topping Chocolate chips
Topping Nuts
Top.&filling Fruit preserves
? Heat oven to 350?F.
? *Grease and dust with flour 3 (8″) round layer pans, or 1 oblong (9x13x2″) pan.
? Beat egg whites until frothy. Gradually beat in 1/2 cup sugar. Continue beating until very stiff and glossy.
? Sift remaining sugar, flour, soda, salt into another bowl. Add oil, half of buttermilk. Beat 1 minute, medium speed on mixer or 150 vigorous strokes by hand. Scrape sides and bottom of bowl constantly. Add remaining buttermilk, egg yolks, and chocolate, and beat 1 more minute scraping bowl constantly. Fold in meringue and pour into prepared pan.
? Bake layers for 30-35 minutes and oblong pan for 40 to 45 minutes. Cool.
SUBSTITUTIONS:
Sugar: Could use brown sugar ? equal amounts
Cake flour is a low protein flour that helps produce a tender texture in baked goods, and is often called for in pies, biscuits, and cakes. All-purpose flour absorbs water better than cake flour, so you may want to add a little extra moisture to the recipe to get the right consistency in your batter, or cut the amount of flour by 5 teaspoons, approximately.
Unsweetened chocolate: or use pre-melted chocolate in pouches or 3 level tablespoons of cocoa + 1 Tablespoon shortening or oil=1 ounce unsweetened baking chocolate
Buttermilk: Place 1 Tablespoon lemon juice or vinegar in a 1cup measuring cup, than add milk to fill to the 1 cup line. Stir and allow milk to sour, about 1-2 minute or more or use dry buttermilk (found in the baking isle)
9″x13″ pan: 3 round 8″ layer cake pans (square is a different size ? holds a different amount of batter).
Grease and flour pan: Line cake pan with parchment paper ? (sprayed is optional) ? and the cake comes out without sticking if you intend to remove the pan to a plate or for decorating before serving. Turn cake upside down to remove paper before serving ? best when cake is still warm (not hot).
Additions: nuts, chocolate chips or coconut can be added for interest
Top with nuts and/or chips on one layer before baking to save putting on a frosting.
Spread preserves between baked layers and on top and sides instead of frosting.
There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
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Chocolate 2 Egg Chiffon Cake
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CHICKEN LITTLE STUFFED EGGS
Prep Time: 30 minutes (Ready in 1 hour 15 minutes) if using raw eggs ? less time if using already boiled eggs.
4 Servings 8 Servings
4 8 Eggs (boiled or if raw, follow directions below to boil)
2-3 drops 5 drops Blue, red or green food color, if desired
1 Tbl. 2 Tbl. Mayonnaise
1 1/2 tsp. 1 Tbl. Hot dog relish
Optional:
Chopped pimientos
Raisins
Ripple cutter
Place eggs in single layer in medium saucepan. Add enough water to cover eggs by 1 inch. Bring to a boil. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Peel eggs.
In measuring cup combine 1/2 cup water and food color. Dip peeled eggs 1 at a time into mixture for several seconds until of desired color. Pat dry with paper towel.
Cut thin slice from wide bottom of each egg so it will stand straight. With small sharp knife, cut off top of each egg about 1/3 of the way down, either straight across or with small slanted cuts to make a sawtooth edge (or use a ripple cutter). Carefully remove top portion; set aside. With small slender spoon or knife, remove most of yolk from each egg.
Add mayonnaise and relish to yolks; mash and mix thoroughly with fork. With small spoon, refill large section of egg with yolk mixture, heaping filling. Place reserved top portion on egg.
Place 2 tiny pimiento pieces or bits of raisin on yolk mixture to resemble eyes.
Refrigerate 30 minutes or until chilled.
There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
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Chicken Little Stuffed Eggs
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