Spring 2020 Virtual Baking Cookbook
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Spring 2020 Virtual Baking Cookbook
About this book... When campus closed in March due to the global pandemic and our traditional sports and electives were canceled, we wanted to be able to “gather” together to enjoy some fun activities. Virtual Baking met for 6 weeks during April and May of 2020, with our final meeting being a “Show and Share” of recipes from participants. This book is a collection of the projects we completed together including step-by-step instructions and how to videos that you can use to make the projects at home. This book also includes the recipes shared by our members. We hope you enjoy making these treats all summer long!
Week 1: Classic Chocolate Chip Cookies
From - The Joy of Cooking, 1997
Steps:
1. Preheat the oven to 375 degrees, and position baking rack in the center
Ingredients:
2. Line cookie trays with parchment paper
● All-purpose flour (1 cup, plus 2 tbsp)
3. In a mixing bowl,
● Baking Soda (½ tsp)
combine 1 cup plus 2 tbsp flour
● Unsalted butter (1 stick) (note: salted butter is
And ½ tsp baking soda
fine)
Use one of your mixing forks to combine
● Sugar (½ cup)
Set aside
● Light brown sugar (½ cup, packed)
4. In a microwave safe bowl, place the stick of butter and microwave (covered) for about 45
● 1 Large Egg
seconds to soften
● Salt (¼ tsp)
5. Add the following to the butter,
● Vanilla extract (1 and ½ tsp)
½ cup sugar
● Semisweet chocolate chips (1 cup)
½ cup packed light brown sugar
Use your other fork to mix the butter and sugars together until well-blended and fluffy
Supplies:
6. To the butter/sugar mixture add:
● 2 mixing bowls (I needs to be microwave safe)
1 large egg
● Measuring cups - need 1 cup, and ½ cup
¼ tsp salt
● Measuring spoons - need 1 tbsp, 1 tsp, ½ tsp,
1 ½ tsp vanilla
¼ tsp
Mix well with your fork until combined
● 2 sturdy metal forks for mixing
7. Add the flour mixture to the butter mixture until well-blended and smooth
● 2 Cookie trays
8. Stir in 1 cup chocolate chips
● Parchment paper
9. Drop the dough in heaping tbsp onto the cookie sheets, spacing about 2 inches apart
10. Bake one sheet of cookies at a time, until the cookies are just slightly colored on the top with
brown at the edges (about 8-10 minutes)
11. Remove sheet from oven and allow cookies to firm slightly and cool before serving
How to video for the Chocolate Chip Cookies
Week 2: Salted Caramel Fudge
Ingredients for the Caramel Sauce: Supplies:
½ cup of packed brown sugar 8x8 inch baking dish
¼ cup of butter Small saucepan
⅛ cup of milk Medium saucepan
½ tsp vanilla extract Medium glass bowl (or stainless steel bowl)
Sturdy metal fork
Ingredients for the Fudge: Parchment paper
Trace amount of margarine (about 1 tbsp) Small piece of saran wrap or a sandwich bag
1 (14 ounce) can of sweetened condensed milk Measuring cups - 1, ½, ¼, ⅛
3 tablespoons of butter Teaspoons - 1, ½
1 tsp vanilla extract Spatula
16 ounces of chocolate chips Heat safe cooking spoon
● You can use (about 2 cups) of bittersweet Knife
(60 percent cacao) chips (Ghiradelli is Cutting board
recommended); or
● You can use 16 ounces (about 2 ½ cups) Although I made modifications, original recipes can be found by clicking
of semisweet chocolate chips the links for caramel sauce and fudge.
Coarse salt to use for the topping
Salted Caramel Fudge Steps:
We’ll make the caramel sauce first so it will have time to thicken and To your glass bowl, add
cool ○ Can of condensed milk
○ 1 tsp vanilla extract
1) In your small saucepan, add ○ And mix to combine
¼ cup of butter ● Set the glass bowl on top of the medium saucepan on the stove
½ cup of packed brown sugar ● Reduce heat to low
⅛ cup of milk ● Add chocolate chips
2) Place saucepan on burner ● Cut up your 3 tablespoons of butter into small pieces
3) Turn stove top heat on low and bring to a gentle boil ● Add butter to chocolate chips
4) Use heat safe spoon to stir ingredients to combine ● Stir continuously until chocolate chips have melted and the
5) Cook until thickened (about 2 minutes) mixture is smooth
6) Turn off heat ● Turn off heat
7) Remove the saucepan and place it on a cool burner or trivette ● Use a towel or baking mit to carefully remove the glass bowl (it
8) Add ½ tsp vanilla extract and stir will be hot!)
9) Let sauce sit to cool while you make the fudge ● Using a spatula, scrape the chocolate mixture into the prepared
baking dish and smooth out the top
Steps for making the fudge ● Stir the caramel sauce
● Take your piece of saran wrap or sandwich bag and dip into ● Drizzle the caramel sauce over the fudge
margarine tub to gather a small bit ● Grind some coarse salt over the top of the caramel
● Grease the baking dish with the margarine ● Cover and refrigerate for at least 2 hours until firm
● Line baking dish with piece of parchment paper that has ● Remove the fudge by pulling out the parchment paper
enough excess to go over the sides ● Remove the parchment paper and place the fudge on the
● Set the lined baking dish aside cutting board
● Fill your medium saucepan about half way with tap water ● Cut the fudge into 1 inch pieces
● Place on stovetop and turn heat on medium to bring water to a ● Store refrigerated in an airtight container
simmer
How to video for Salted Caramel Fudge
Week 3: Super Crumb Coffee Cake Steps:
https://sallysbakingaddiction.com/super-crumb-coffee-cake/ 1. Preheat your oven to 350 degrees
2. Place an egg in a bowl of warm water and let sit for 5-10 minutes so it becomes room temperature
Ingredients: 3. Make homemade buttermilk
● 2 cups plus 1 tablespoon flour Measure 2 teaspoons of white vinegar or lemon juice in a measuring cup.
● 1 cup plus 2 tablespoons granulated sugar Then, add enough milk (1%, 2%, or whole) to the same measuring cup until it reaches 3/4 cup.
● 1 teaspoon salt Stir it around and let sit for 5 minutes.
● 10 tablespoons unsalted butter The homemade “buttermilk” will be somewhat curdled and ready to use in your recipe
● 1 teaspoon baking powder 4. Take a small piece of saran wrap or sandwich bag and dip into margarine tub to gather a bit
● ½ teaspoon baking soda 5. Grease your baking pan with the margarine
● ¾ cup buttermilk (can be made by adding regular 6. Sprinkle the bottom of the greased baking pan with 1 Tablespoon of flour and tap out the excess
milk to 2 teaspoons white vinegar or lemon juice and 7. In a large mixing bowl, whisk together until combined:
letting it rest for 5 minutes) 2 cups flour
● 1 large egg, at room temperature 1 cup plus 2 tablespoons granulated sugar
● 2 teaspoons pure vanilla extract 1 teaspoon salt
● ⅔ cup packed brown sugar 8. Cut up the butter into small pieces
● 2 teaspoons ground cinnamon 9. Add cut up butter to the flour mixture, and mix with a fork until the mixture resembles coarse crumbs
10. Set aside 1 cup of the butter/flour mixture in your medium mixing bowl
Supplies: 11. To the remaining butter/flour mixture in your large mixing bowl, mix in
● Springform pan or 9x9 baking dish 1 teaspoon baking powder
● Small bowl ½ teaspoon baking soda
● Medium mixing bowl 12. Add the buttermilk, egg and 2 teaspoons pure vanilla extract
● Large mixing bowl 13. Mix everything together until the batter is smooth and fluffy (you may want to use a stand mixer)
● Sturdy metal fork 14. Spoon the batter into the baking pan
● Small piece of saran wrap or a sandwich bag 15. To the reserved flour mixture that you set aside earlier in the medium mixing bowl, add:
● Measuring cups - 1, ¾, ⅔ ⅔ cup packed brown sugar
● Tablespoon 2 teaspoons ground cinnamon
● Teaspoons - 1, ½ Toss with a fork until well blended
● Spatula 16. Sprinkle the crumbs over the batter, pressingly lightly so they stick.
● Stand mixer (optional) 17. Bake the cake until the center is firm and a toothpick inserted in the center comes out clean – about 50
● Knife minutes.
How to video for Super Crumb Coffee Cake
Week 4: Brownies
https://thestayathomechef.com/brownie-recipe/
Steps:
Ingredients:
1. Preheat oven to 350 degrees F.
● 1/2 cup + 2 tablespoons salted butter melted 2. Line a 9x9 pan with parchment paper (or grease your pan with butter or margarine
● 1 cup granulated sugar or cooking spray).
● 2 large eggs 3. Place 1 stick plus 2 tablespoons salted butter in a microwave safe bowl and cover.
● 2 teaspoons vanilla extract Microwave for about 45 seconds until butter is melted.
● 1/2 cup melted chocolate chips 4. Pour melted butter into a large mixing bowl.
● 3/4 cup all-purpose flour 5. Add 1 cup of sugar and whisk by hand until smooth, 30 seconds.
● 1/4 cup unsweetened cocoa powder 6. Add in 2 eggs.
● 1/2 teaspoon salt 7. Add in 2 teaspoons vanilla extract.
● 1 cup chocolate chips 8. Whisk 1 minute.
9. Measure ½ cup chocolate chips into a microwave safe bowl. Microwave for 30
Supplies: seconds and then stir. Repeat for another 30 seconds and stir.
10. Add melted chocolate to the butter/sugar mixture and whisk until combined and
smooth.
● 9x9 pan
11. Add in ¾ cup flour.
● Parchment paper (or cooking spray or
12. Add ¼ cup cocoa powder.
margarine)
13. Add ½ teaspoon of salt.
● 2 microwave safe small bowls
14. Use a rubber spatula to stir ingredients until just combined.
● 1 large mixing bowl 15. Stir in 1 cup of whole chocolate chips.
● Whisk (or sturdy fork) 16. Pour batter into the prepared pan and smooth out.
● Rubber spatula 17. Bake in the preheated oven for 30 minutes. (Note: you may need to add 5 extra
● Measuring cups - 1 cup, ¾ cup, ½ cup, ¼ cup minutes if you are using a glass pan).
● Measuring spoons - 1 teaspoon, ½ teaspoon 18. Let cool in pan 30 minutes before slicing.How to video for Brownies
Week 5: White Cake with Buttercream Icing
https://www.allrecipes.com/recipe/17481/simple-w
hite-cake/
Supplies:
https://www.allrecipes.com/recipe/174347/quick-a ● 9x9 inch cake pan or muffin tins with liners
nd-almost-professional-buttercream-icing/ ● Microwave Safe Mixing Bowls - 3 or 4
● Glass measuring cup (optional, but helpful)
Ingredients for the cake: ● Whisk
● 1 cup granulated sugar ● Sturdy Forks
● ½ cup butter ● Sifter (optional)
● 2 eggs ● Wooden spoon or stand mixer
● 2 teaspoons vanilla extract ● Rubber spatulas
● 1 ½ cups flour ● Measuring cups - 1, 1/2
● 1 ¾ teaspoons baking powder ● Measuring spoons - 1 tsp, ½ tsp, ¼ tsp, 1 Tbsp
● ½ cup milk
Ingredients for the icing:
● ½ cup butter, softened
● 1 ½ teaspoons vanilla extract
● 2 cups confectioners’ sugar, sifted
● 2 tablespoons milk
● Optional: 3 drops of food coloring, if
desiredWhite Cake and Buttercream Icing Steps:
Instructions for the cake Instructions for softening butter for the icing
1. Preheat oven to 350 degrees F. ● After step 4 in your cake, follow these instructions for softening
2. Grease and flour a 9x9 inch pan or line a muffin pan with your butter for the icing
paper or foil liners. ● Pour 2 cups of water into a microwave-safe cup or bowl
3. Cut up ½ cup (1 stick) of butter and place in a medium ● Microwave the water for 2 – 3 minutes until boiling
microwave safe bowl ● Cut up your stick of butter into small pieces and place in a heat
4. Microwave about 30 seconds to soften proof bowl or plate
** Pause here and follow instructions (to the right) for ● Place butter in the microwave, and remove the water (careful -
softening your butter for your icing it will be hot!)
5. Add 1 cup granulated sugar ● Close the microwave to trap hot air inside.
6. Cream together the sugar and butter using a whisk or fork. ● Let your butter sit in the hot microwave. It will soften in 10
7. Beat in 2 eggs, one at a time minutes.
8. Stir in 2 teaspoons of vanilla extract. ● While butter is sitting in the microwave, return to step 5 of
9. In a separate mixing bowl, add 1 ½ cups flour making your cake
10. Add 1 ¾ teaspoons baking powder to the flour and stir with a
fork to combine
11. Add the flour mixture to the creamed mixture and mix well with
a fork.
12. Add ½ cup milk and stir until the batter is smooth.
13. Pour the batter into the prepared pan or spoon into the
cupcake liners.
14. Bake 30-35 minutes for cake, 20-25 minutes for cupcakes
15. Allow to cool completely before icingWhite Cake and Buttercream Icing Steps
(continued):
Instructions for the icing
1. Take your butter out of the microwave
2. Cream your room temperature butter with a hand mixer, the
paddle attachment of a stand mixer, or a wooden spoon until
smooth and fluffy.
3. Measure 2 cups confectioners’ sugar into a medium mixing
bowl and whisk to break up any lumps (you can also use a sifter
if you have one)
4. Gradually beat the sifted confectioners' sugar into the butter
until fully incorporated.
5. Add 1 ½ teaspoons vanilla extract and beat until combined
6. Pour in 2 tablespoons milk and beat an additional 3-4 minutes
7. Add food coloring, if using, and beat for thirty seconds until
smooth or until desired color is reached.
8. Once your cake or cupcakes are completely cool, use a rubber
spatula to spread with icing
9. Add sprinkles too, if you have some on handHow to video for Cake and Icing
Bonus Week: Banana Bread
Ingredients:
● 2/3 cup butter Steps:
● 1 1/3 cup granulated sugar
● 2 eggs
1. Grease 2 loaf pans w/ cooking spray (or you may use lined cupcake tins)
● 2 overripe bananas
● 2 ¾ cups flour 2. Slice 2/3 cup butter (i.e., 10 2/3 tbs) using your knife and cutting board
● ½ tsp salt 3. Place butter in a glass bowl, and microwave covered for about 30 seconds
● 1 tsp baking powder 4. Mix in 1 1/3 cup white sugar
● 1 tsp baking soda
● ½ cup sour cream (greek yogurt may be 5. Mix in 2 eggs
substituted) 6. Mash in 2 overripe bananas
● Optional - chocolate chips 7. Set bowl with wt ingredients aside
● Alternate option - pinch of cinnamon, handful
8. In a large mixing bowl, add 2 ¾ cups flour
of chopped nuts
9. Add ½ tsp salt to the flour,
Supplies: 10. Add 1 tsp baking powder,
● 2 loaf pans or cupcake tins and liners 11. Add 1 tsp baking soda
● Medium glass bowl (or stainless steel bowl) 12. Stir all dry ingredients together
● Large mixing bowl 13. Combine the dry ingredients into the wet
● Sturdy metal fork 14. Mix in ½ cup sour cream
● Potato masher (optional, a sturdy fork is fine) 15. If desired, add chocolate chips (or nuts and cinnamon)
● Spoon 16. Divide batter evenly between the two loaf pans (or spoon about ⅓ of the way full in
● Measuring cups - 1, ¾, ½, ⅓ muffin liners)
● Teaspoons - 1, ½
17. Bake at 350 degrees for 40-45 minutes (about 20 minutes for muffins)
● Spatula
18. Cool and enjoy!
● Knife
● Cutting boardHow to video for Banana Bread
INSTRUCTIONS:
Chocolate Lava Cakes Preheat the oven to 450F. Butter and flour your ramekins.
Melt the butter with the chocolate on low heat in a double boiler
or in the microwave. Whisk until smooth.
In a medium bowl, beat the eggs with the egg yolks, sugar and
Submitted by: Charlotte S. salt until thickened and pale. An electric mixer will work best.
Fold the chocolate mixture and flour into the egg mixture. Pour
Recipe credit: John Kanell from Preppy Kitchen the batter into the ramekins and bake at 450 for 6-8 minutes, it
really depends on your oven.
This molten chocolate lava cake is the ultimate
Let the cakes cool in the ramekins for a minute, then cover each
dessert. An easy to make and decadent treat for all with an inverted dessert plate. Carefully turn each one over, let
chocolate lovers! stand for 10 seconds and then unmold.
INGREDIENTS: Sift powdered sugar on top and garnish with berries if desired.
1/2 cup butter unsalted Serve immediately.
6 oz bittersweet chocolate
2 eggs NOTES
2 egg yolks The bake time will change based on the size of your ramekins
and your oven's idiosyncrasies so it's a good idea to do a test
1/4 cup sugar
batch before you serve these at a dinner party.
1 pinch salt Try adding a flavor you enjoy like orange zest, raspberry
2 tbsp flour reduction or a hit of caramel.Zucchini Chocolate Chip Cookies Submitted by: Susy M.
Apple Crisp
Submitted by: Natalie T.
Ingredients
4 medium tart cooking apples, sliced (4 cups) Steps.
¾ cup packed brown sugar 1 Heat oven to 375°F. Grease bottom and sides of 8-inch square pan
with shortening.
½ cup all-purpose flour
2 Spread apples in pan. In medium bowl, stir remaining ingredients
½ cup quick-cooking or old-fashioned oats
except cream until well mixed; sprinkle over apples.
⅓ cup butter, softened
3 Bake about 30 minutes or until topping is golden brown and apples
are tender when pierced with a fork. Serve warm with cream.
¾ teaspoon ground cinnamon
¾ teaspoon ground nutmeg
Cream or Ice cream, if desiredQuiche
Submitted by: Natalie T.
Filling and Assembly
INGREDIENTS 8 ounces thick-cut smoked bacon, cut into ½-inch pieces
Crust 3 large shallots, thinly sliced
1½ teaspoons kosher salt 3 tablespoons lard or unsalted butter
1 teaspoon sugar 2 sprigs thyme
2 cups all-purpose flour, plus more for surface 1 bay leaf
5 tablespoons chilled unsalted butter, cut into pieces 3½ cups half-and-half
3 tablespoons chilled lard or vegetable shortening 8 large eggs, room temperature
Special Equipment 2 teaspoons kosher salt
· One 9"-diameter glass or ceramic deep pie dish ¼ teaspoon cayenne pepper
Pinch of freshly ground nutmeg
2 ounces Gruyère, finely gratedQUICHE RECIPE PREPARATION Crust Pulse salt, sugar, and 2 cups flour in a food processor until combined. Add butter and lard and pulse until mixture resembles coarse meal with a few pieces of butter and lard visible, about fifteen 1-second pulses. With motor running, drizzle in 6–7 Tbsp. ice water and pulse until dough is still crumbly but just holds together when squeezed. Turn out dough onto a work surface. Knead 1–2 times, pressing to incorporate any shaggy pieces. Press into a 6"-wide disk. Wrap with plastic wrap and chill at least 1 hour. Place rack in lowest position of oven; preheat to 375°. Roll out dough on a lightly floured work surface to a 14" round. Transfer to pie dish. Pick up edges and allow dough to slump down into dish, letting excess dough hang over dish. Trim, leaving about a 1" overhang. Fold overhang under; pinch and crimp. Chill 30 minutes. Line dough with parchment paper or foil, leaving some overhang. Fill with pie weights or dried beans. Bake until crust is dry around the edges and just beginning to brown, 25–35 minutes. Carefully remove parchment and weights and reduce oven temperature to 350°. Bake until crust is set and beginning to brown in the center, 15–20 minutes. Transfer to a wire rack and let cool. Do Ahead: Dough can be made 3 days ahead; keep chilled, or freeze up to 2 months.
QUICHE RECIPE PREPARATION continued... Filling and Assembly Cook bacon, shallots, lard, thyme, and bay leaf in a small saucepan over medium-high heat, stirring occasionally, until lard begins to bubble, about 5 minutes. Reduce heat to low (mixture should still slowly bubble) and cook, stirring occasionally, until bacon and shallots are very soft, about 20 minutes. Let cool 1 hour. Strain through a fine-mesh sieve; pluck out thyme and bay leaf. Transfer bacon and shallots to a medium bowl; set aside. Meanwhile, heat half-and-half in a medium saucepan over medium-high until it begins to bubble. Immediately remove from heat. Let cool 1 hour. Place rack in middle of oven; preheat to 325°. Purée eggs in a blender on medium-high speed until foamy, about 30 seconds. Add half-and-half, salt, cayenne, and nutmeg. Beat on medium-low until custard is smooth, about 15 seconds. Place pie plate on a rimmed baking sheet. Sprinkle cheese evenly over bottom of crust. Top with bacon mixture. Pour half of the custard into crust. Transfer quiche to oven, then carefully pour remaining custard into crust. Bake quiche until edges are set but center slightly wobbles, 55–75 minutes (it will continue to set after baking). Transfer to a wire rack and let cool at least 3 hours before slicing. Do Ahead: Quiche can be baked 1 day ahead. Tightly wrap and chill. Serve warm or at room temperature.
Avocado Chocolate Mousse
Submitted by: Grace C.
Recipe credit: **You have two options for this recipe:
https://chocolatecoveredkatie.com/avoca
do-chocolate-mousse-vegan-healthy/ The version with the chocolate chips will be richer;
the version with the dutch cocoa (important to use
Ingredients dutch) will be lower in fat and sugar.
● flesh of 2 ripe avocados (240g)
Combine all ingredients in a blender or food
● 1/4 cup regular cocoa powder
processor until completely smooth.
● 1/4 cup dutch cocoa OR melted
chocolate chips
● 3-4 tbsp milk of choice I used 3 tbsp almond milk, but if you’re not using a
● 1/2 tsp pure vanilla extract liquid sweetener then you might want to add a
● 1/8 tsp salt little extra for a smoother consistency.
● sweetener of choice to taste (I like 1/4
cup pure maple syrup)Lemon Loaf Cake
Submitted by: Audrey H.
Ingredients
Lemon Icing
● nonstick cooking spray, for greasing
● ½ cup unsalted butter, softened, 1 stick ● 2 cups powdered sugar
● 1 tablespoon milk
● 1 ¼ cups granulated sugar
● 2 tablespoons fresh lemon juice
● 3 large eggs, room temperature
● 1 cup sour cream
● 2 tablespoons fresh lemon juice
● 1 tablespoon lemon zest
● 1 tablespoon vanilla extract
● 1 ½ cups all purpose flour
● 2 teaspoons baking powder
● 1 teaspoon kosher salt
Recipe credit:
https://tasty.co/recipe/lemon-loaf-cakeLemon Loaf Cake Instructions:
1. Make the cake: Preheat the oven to 350°F (180°C). Grease a
9x5-inch (22 x 12 cm) loaf pan with nonstick spray and line with
parchment paper.
2. In a large bowl, cream the butter and sugar with an electric hand
mixer until light and fluffy, 3–4 minutes.
3. Add the eggs, 1 at a time, and beat to incorporate, scraping
down the side of the bowl between additions.
4. In a medium bowl, mix together the sour cream, lemon juice and
zest, and vanilla until smooth.
5. In a separate medium bowl, whisk together the flour, baking
powder, and salt.
6. Alternately add the dry and wet ingredients to the batter, about
⅓ at a time, starting and ending with the dry ingredients. Beat
between each addition until just combined.
7. Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted into the
center comes out clean. Let cool completely in the pan, about 1
hour.
8. Make the lemon icing: Sift the powdered sugar into a medium
bowl. Add the lemon juice and milk and whisk until smooth.
9. Pour the icing evenly over the top of the cake, spreading to
reach the edges of the pan. Let the glaze set completely, about
30 minutes.
10. Transfer to a serving platter, slice, and serve.
11. Enjoy!Cinnamon Ice Cream
Ginger Cookies
Recipe credit:
https://www.allrecipes.com/recipe/17165/big-soft-ginger-cookies/
Submitted by: Oliver G.
Directions
Ingredients
● Step 1
● 2 ¼ cups all-purpose flour
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour,
● 2 teaspoons ground ginger
ginger, baking soda, cinnamon, cloves, and salt. Set aside.
● 1 teaspoon baking soda
● Step 2
● ¾ teaspoon ground cinnamon
In a large bowl, cream together the margarine and 1 cup sugar until light
● ½ teaspoon ground cloves
and fluffy. Beat in the egg, then stir in the water and molasses. Gradually
● ¼ teaspoon salt
stir the sifted ingredients into the molasses mixture. Shape dough into
● ¾ cup margarine, softened
walnut sized balls, and roll them in the remaining 2 tablespoons of sugar.
● 1 cup white sugar
Place the cookies 2 inches apart onto an ungreased cookie sheet, and
● 1 egg
flatten slightly.
● 1 tablespoon water
● Step 3
● ¼ cup molasses
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on
● 2 tablespoons white sugar
baking sheet for 5 minutes before removing to a wire rack to cool
completely. Store in an airtight container.Chocolate Raspberry Cake Submitted by: Lucien S.
Orange Zest and Chocolate Chip Cookies
Submitted by: Lyla Wolfe Preheat oven to 350°F or 180°C and grease a cookie sheet or
line it with a silicone mat. Cream your butter with the two
Ingredie sugars. Add in the egg, vanilla and milk. Beat till smooth. Add
nts
in the flour, baking powder, baking soda and salt and beat
1/2 cup (firmly packed) brown sugar
1/2 cup caster sugar again until smooth. Add in the oats, chocolate chips and
1/2 cup butter, softened orange zest. Beat until well mixed. Drop spoonfuls 2 inches
1 egg apart on well-greased cookie sheet. I like to use my
1 teaspoon vanilla essence 2-tablespoon cookie scoop so every cookie is even. The little
1 tablespoon milk
1 cup all purpose flour
flecks of orange aren't as obvious in the baked cookies. Bake
1/2 teaspoon baking soda 8-10 minutes, or until light brown. For chewy cookies, do not
1/2 teaspoon double-acting baking powder over bake!
1/2 teaspoon salt
1 cup uncooked quick rolled oats
3/4 cup semi-sweet chocolate chips
1 teaspoon freshly grated orange zestButtermilk Biscuits Submitted by: Caitlin S.
Strawberry Fluff Instructions:
Add the vanilla to the melted butter then set aside. In
Submitted by: Maxine Ross a different bowl mix together the flour, brown sugar,
and chopped walnuts. Add the butter/vanilla mixture
Ingredients: to the dry ingredients. It should be a crumb
consistency. Evenly spread over a non-greased 9x13
Crust: pan. Bake at 350 Fahrenheit, every 5 minutes stir the
1 1/2 c. Flour crumbs. Continue until they are golden-brown and
2/3 c. Melted butter crispy. About 20 minutes. Then let cool, reserve half
1/3 c. Brown sugar for topping.
1/2 c. Chopped walnuts
1/2 tsp. Vanilla Cut and wash the strawberries, then put all
ingredients (except the cool whip) in a large mixing
Filling: bowl/stand mixer bowl. Beat for 20 minutes. Then
2 egg whites fold in the cool whip by hand. Spread the fluff over
1 c. Sugar the crumb base in the 9x13 pan. Sprinkle the
2 tbsp. Lemon juice remaining crumbs over top, it will not cover the whole
16 oz. fresh strawberries top. Freeze for at least 12 hours before eating.
One 8 oz. container of cool whip.Apple Banana Cake
Submitted by: Annelise T.
Ingredients: Directions:
Wet 1. Preheat oven to 350 degrees
4 cups of peeled, grated apples Fahrenheit
2 mashed bananas 2. Combine wet ingredients in large bowl
1 teaspoon of vanilla and mix well
1/2 cup vegetable oil 3. Combine dry ingredients in separate
2 eggs bowl and mix well
4. Add dry to wet ingredients and mix
Dry thoroughly
2 cups all purpose flour 5. Pour into an UNGREASED 9x13 pan
2 cups sugar 6. Bake for 1 hour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamonChurro Ice Cream Sandwiches
Submitted by: Yousef E. Preparation
Ingredients 1. In a large pot, bring the water, oil, and salt to a boil.
2. Add the flour and turn the heat off. Quickly stir the flour until it forms a
● 3 cups water smooth paste/ball.
● ⅓ cup oil 3. Transfer the dough into a piping bag lined with a star tip.
● ½ tablespoon salt 4. Pipe 6-inch (15 cm) spirals onto a sheet lined with parchment paper,
● 2 cups flour starting from the middle and going around in a circle, making sure
● oil, for frying that there are no gaps between the loops.
● 1 cup sugar 5. Repeat with the remaining dough.
● ¼ cup cinnamon 6. Freeze the circles for at least 2 hours.
● 2 pt vanilla ice cream 7. Heat oil in a pot over high heat.
8. Fry the circles until light golden brown, then drain them on a paper
Recipe credit: towel.
https://tasty.co/recipe/churro-ice-cream-sandwiches 9. Mix the sugar and the cinnamon in a separate bowl.
10. Coat each churro disc in the cinnamon sugar mix, shaking off any
excess.
11. Place a scoop of ice cream in between 2 churro discs.
12. Enjoy!Chocolate Pots de Creme
Submitted by: Katie K.
INGREDIENTS DIRECTIONS
9 ounces high-quality semisweet chocolate, Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks,
chopped granulated sugar and salt in a heavy-bottomed medium saucepan over
medium heat. Cook, stirring constantly with a heatproof spatula, until the
1 1/2 cups whole milk mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
1 1/2 cups heavy cream Immediately pour the milk mixture over the chocolate in the blender. Cover
and hold the lid with a thick kitchen towel; blend until combined and smooth,
6 large egg yolks
stopping to scrape down the sides of the blender as needed. Divide the
5 tablespoons granulated sugar (add an extra chocolate mixture among ramekins or small cups and refrigerate until set,
tablespoon if using bitter chocolate) about 2 hours.
1/4 teaspoon salt Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer
or in the blender until soft peaks form. Top the chilled pots de creme with
1 tablespoon confectioners' sugar whipped cream.Cake Pops Directions
● Step 1 - Start by preparing a cake using the cake mix and following the
instructions on the box. Bake the cake and let it cool. Save the box from the
Submitted by: Quinlan G-P cake mix - you will need this later
● Step 2 - In a large bowl, combine the cake and the frosting. I recommend
gradually adding the frosting until the cake pops are moist and easy to form
Ingredients into balls. Stir until small crumbs form. Then form the crumbs into small
balls.
● 1 box of Cake Mix ● Step 3 - Next, melt about 1/4 cup of the almond bark. Dip the sticks in the
● All the ingredients called for on the melted chocolate and then stick them in the cake balls, being careful not to
box of cake mix go through the balls.
● 1 carton of Frosting ● Step 4 - This is the most important step: freeze the cake balls. You need to
● Sticks for the Cake Pops (Target and freeze the cake balls, otherwise, they will break up when you dip them in
Michaels both sell them) the melted chocolate. Freeze the cake balls for at least 2 hours. I left them
● Approx. 2 1/4 cups Melting Chocolate in the freezer for two days because I got busy with other things.
or Almond Bark Nonpareils or ● Step 5 - Before you melt the chocolate, take the box from the cake mix and
Sprinkles use a knife to gently poke small holes in the box. You will be placing the
cake pops in the holes while the chocolate dries.
Recipe credit: ● Step 6 - Melt about 2 cups of melting chocolate or almond bark. It works
https://thekittchen.com/how-to-make-c well to melt it in a mug placed in the microwave. One by one, dunk the cake
ake-pops-the-easy-way-2/ pops in the melted chocolate, shake off the excess, and sprinkle with
nonpareils.Have a delicious summer! Yours in confection, Erin Ryan and the members of the Spring 2020 Virtual Baking Elective
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