Wednesday, July 7, 2010

Basic Cooking Class I

Along with the easy and very delicious recipes posted below, Lana gave examples of meanings of some descriptive words used in food labeling, she talked about the new requirements for the "nutrition facts" listed on foods and she went over cooking terms with us. There are pictures posted to our Facebook, Ingredients: For the Gourmet in You.

Turkey Apple Sausage

2 slightly beaten egg whites
1/2 c soft breadcrumbs
1/2 c peeled and finely chopped apple
1/2 tsp salt
1/2 tsp pepper
1 lb ground turkey

In medium bowl, combine everything but the turkey. Mix thoroughly. Add ground turkey, forming into small patties. Cook thoroughly like you would any other sausage, browning each side.

Morning Glory Muffins

2 1/4 cups flour
1 1/4 cups sugar
1 TBL cinnamon
2 tsp baking soda
1/2 tsp salt
2 cups grated carrot
1 apple, peeled and finely chopped
1/2 c each shredded coconut, raisins, pecans or walnuts
1 8 ounce can crushed pineapple, drained
3 eggs
1 c vegetable oil
1 tsp pure vanilla extract

Heat oven to 350 and grease 16 muffin cups or use paper liners.

Sift flour, sugar, cinnamon, baking soda and salt into a large bowl. Stir in carrots, apple, coconut, raisins, nuts and pineapple.

In a separate bowl, whisk eggs together with the oil and vanilla. Pour this mixture into the dry ingredients and blend well. Spoon batter into prepared muffin cups, filling them almost to the top. Bake approximately 35 minutes or until muffin springs up when lightly depressed with a fork.

Cool in pan for 10 minutes. Turn out on wire rack for cooling. When cool, store in airtight container. These muffins are best when made a day ahead of time.

Amish Baked Oatmeal

Preheat oven to 350
Beat together 1/2 c melted margarine or butter, 2/3 c brown sugar and two eggs.

Add the following to the first mixture:

1 c milk
3 cups quick oatmeal
2 tsps baking powder
1/2 tsp salt
1 large apple, chopped
Cinnamon to taste

Place in a greased 2 quart round casserole and sprinkle with pecans and sugar.
Bake for 30 to 40 minutes, serve as is or top with milk or cream

Treasure Filled Coffee Cake

3/4 c sugar
1 TBL orange peel
6 ounces cream cheese
2 10 ounce cans of biscuit dough
1/2 c butter, melted

Heat oven to 350 and grease 12 c fluted bundt pan.

Combine sugar and orange peel, set aside.
Cut cream cheese into 20 squares.

Open biscuit and separate into two parts.
Place cream cheese square into one biscuit half; cover with the other half.
Dip each biscuit into melted butter, then into sugar mixture.
Stand biscuits on end, sprinkle with remaining sugar and drizzle with remaining butter.

Bake for 30 minutes, remove from oven and after one minute, invert pan onto plate. Cool slightly before serving.