THREE INGREDIENT PEANUTBUTTER COOKIES

1.    INTRODUCTION

A peanut butter cookie is a type of cookie that is distinguished for having peanut butter as a principal ingredient. The cookie generally originated in the United States, its development dating back to the 1910s.

2.    MATERIALS AND METHODS

Materials:

·      1 cup peanut butter

·      1 cup white sugar

·      1 egg

Equipment:

·      Two cookie sheet

·      2 mixing bowls

Preparation:

1.     Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

2.     Combine the peanut butter, white sugar and egg. Mix until smooth.

3.     Drop spoonfuls of dough onto the prepared baking sheet. Bake at 350 degrees F (175 degrees C) for 6 to 8 minutes. Do not overbake! These cookies are best when they are still soft and just barely brown on the bottoms.

3.    RESULTS AND DISCUSSION

The recipe went very well.

4.    CITATION

http://allrecipes.com/recipe/three-ingredient-peanut-butter-cookies/

CHOCOLATE MOUSSE

1.    INTRODUCTION

A mousse is a prepared food that incorporates air bubbles, giving it a light and airy texture. Mousses can range from light and fluffy to creamy in thick. The consistency is dependent on which preparation technique is used.

2.    MATERIALS AND METHODS

Materials:

·      2 cups semisweet chocolate chips

·      2 egg, room temp.

·      2 tsp. vanilla extract

·      2 cups heavy cream

Equipment:

·      Blender

·      Sauce pan

·      Dessert dish

Preparation:

1.     Place chocolate chips, egg and flavoring in blender and chop.

2.     Heat cream until very hot and small bubbles appear at edge. Do not boil.

3.     With blender running, pour in hot cream. Blend until chocolate is melted and mixture is smooth.

4.     Pour into dessert dishes, cover with plastic wrap, and chill until firm.

3.    RESULTS AND DISCUSSION

The recipe went very well. The cream was brought to temperature until the correct point and melted chocolate until the mixture was smooth. Become of time constraint in class, the mousse did not have enough time to chill and completely solidify. Although this was the case, it was still very good.

4.    CITATION

In-class recipe

STOVE TOP MAC-N-CHEESE

1.    INTRODUCTION

Mac-n-cheese is a French dish that was brought to England in the 14^th century. The first modern recipe for the dish was included in a 1969 book The Experienced French Housekeeper. Traditionally, if you melt cheese you experience the problem: the cheese separates into a greasy oil slick that no amount of stirring will restore. This issue is worked around by making a Mornay sauce, which combines the cheese with a cooked mixture of flour, butter and milk.

2.    MATERIALS AND METHODS

Materials:

·      ½ LB elbow macaroni

·      4 tbs. butter

·      2 eggs

·      6 oz. evaporated milk

·      ½ tsp. hot sauce

·      1 tsp. kosher salt

·      Fresh black pepper

·      ¾ tsp. dry mustard

·      8 oz. sharp cheddar, shredded

Equipment:

·      Stock pot

·      Cheese grater

·      Knife

·      Measuring spoon/cup

Preparation:

1.     In a large pot of boiling salted water, cook the pasta to al dente and drain.

2.     Return to the pot and melt in the butter. Toss to coat.

3.     In a separate bowl, whisk together eggs, milk, hot sauce salt, pepper, and mustard.

4.     Stir into the pasta and add the cheese.

5.     Over low heat continue to stir for 3 minutes or until creamy.

3.    RESULTS AND DISCUSSION

The macaroni-n-cheese turned out well.

4.    CITATION

In-class recipe

 

PIZZA DOUGH

1.    INTRODUCTION

The modern pizza was invented in Naples, Italy.  Kneading the dough causes the bread by breaking down proteins into Gluten.  You will be able to identify when this has taken place because the dough will have a soft and silky texture.

2.    MATERIALS AND METHODS

Materials:

·      300g Strong Bread Flour

·      180ml of warmish water with a pinch of sugar or little bit of honey

·      5g active dried yeast.  Dissolve in above, and wait 15min

·      30g good quality olive oil

·      8g kosher salt

Equipment:

·      Mixing bowl

·      Warm container

Preparation:

1.     Combine salt, activated yeast (post 15min), olive oil, and flour in a mixing bowl, and then bring out to a working surface for kneading.  

2.     Knead for about 12min, until dough is smooth and elastic.  Do not add too much flour.  Dough ball should feel somewhat moist, but not sticking to your working surface.  

3.     Once done, place dough ball in a warm container, and coat inside of bowl and ball with a few tablespoons of olive oil.  Cover and let stand at room temp for 3hrs.  Then put in fridge overnight.  

4.     Next day take dough out of fridge 2-3hrs before using.  

3.    RESULTS AND DISCUSSION

The recipe went very well.

4.    CITATION

Personal recipe

FRITTATA

1.     INTRODUCTION

The word frittata is derived from the word fritta.  Outside of Italy, frittata was seen as equivalent to omelet until at least the mid-1950s.

2.     MATERIALS AND METHODS

Materials:

·      1 T olive oil

·      6 eggs

·      Half a white onion

·      2 handfuls spinach

·      15 pieces sun dried tomatoes

·      Half a red pepper

·      Basil

·      Cheddar

Equipment:

·      Medium size frying pan and lid

Preparation:

1.     Warm oil on low heat in bottom of the frying pan

2.     Finely chop onion and add to frying pan

3.     Sauté onion until it begins to soften – about 5 minutes

4.     Chop red pepper and add to hot pan. Continue to sauté for about five more minutes

5.     Add sun dried tomatoes, finely chopped spinach, and basil to frying pan and sauté until spinach starts to wilt.

6.     In a small bowl beat the eggs.

7.     Pour eggs into frying pan and don’t scramble, just swish around so eggs cover bottom of pan.

8.     Sprinkle in some cheddar cheese.

9.     Cook until eggs begin to set, but cook slowly so bottom doesn’t burn, no more than ten minutes.

3.     RESULTS AND DISCUSSION

The recipe went very well.

4.     CITATION

In-class recipe