Student Tested, Teacher Approved A Collection of Recipes for the FACS Classroom

Student Tested,
Teacher Approved
A Collection of Recipes for the FACS Classroom
Long Island
Family and Consumer Sciences Professionals
First Edition, 2014
Baked Pancakes
Breakfast
Middle School
Ingredients:
Directions:
1 c. Bisquick
1 egg
½ c. milk
2 T. brown sugar
3 T. pancake syrup
2 T. butter
1. Preheat oven to 375.
2. In a round 8” cake pan, place butter, brown sugar, and
syrup.
3. Place the pan in the oven until the butter melts (3-5
minutes) Set timer.
4. While topping ingredients are heating in the oven,
combine the pancake batter ingredients (Bisquick,
egg, and milk) in a large bowl. Mix well with a whisk.
4. Once the butter is melted, remove the pan from the
oven and whisk the butter, syrup, and brown sugar
mixture until well combined.
5. Pour the pancake batter over the syrup mixture in the
pan. DO NOT STIR!
6. Place pan back into oven and bake for 15 minutes (set
timer)
7. Remove pan and immediately flip the pan over onto a
serving plate.
8. Serve immediately and enjoy.
Optional– add 1/2 cup fresh blueberries or chocolate
chips to the pancake batter before pouring into pan.
Teachers Notes: This is a great recipe for beginner cooks, and is easy to complete in a 40
minute period.
Jonathan Mosenson
[email protected]
Spinach Artichoke Dip
Appetizer/ Snack
High School
Ingredients:
Directions:
½ (10 oz.) package frozen chopped
spinach, thawed and drained
½ (13.75 oz.) can quartered
artichoke hearts, chopped and
drained
½ cup light sour cream
2 tsp minced garlic
2 oz. low fat cream cheese, room
temperature
2 oz. (about ¼ cup) shredded
mozzarella cheese
1/3 cup grated parmesan cheese
¼ tsp. black pepper
1/8 tsp. salt
Preheat oven to 350F
Stir all ingredients together in a bowl until well mixed
Transfer to an oven- proof dish (glass pyrex) and bake
for 20-25 minutes or until the cheese is melted
Serve immediately with pita chips, chopped veggies or
whatever sounds good to you!
Teachers Notes: Recipe courtesy of: www.gimmesomeoven.com
Pam Jacobson
[email protected]
Caesar Salad
Salads
Ingredients:
1 large bunch or 2 small bunches
Romaine
1 clove garlic (at least)
8 flat anchovy fillets (from 2
ounce can), if desired
1/3 cup olive or vegetable oil
3 tablespoons lemon juice
1 teaspoon Worcestershire sauce
¼ teaspoon salt
¼ teaspoon ground dry mustard
Freshly ground pepper
1 cup garlic-flavored croutons
1/3 cup grated Parmesan cheese
Middle/ High School
Directions:
1. Remove any limp outer leaves from the romaine,
and discard. Break remaining leaves off the core,
and rinse with cool water. Shake off excess
water, and blot to dry, or roll up the leaves in a
clean, kitchen towel or paper towel to dry. Tear
the leaves into bite-size pieces. You will need
about 10 cups of romaine pieces
2. Peel the garlic, and cut the clove in half. Rub the
inside of the bowl-a wooden salad bowl works
best-with the cut sides of the garlic. Allow a few
small pieces of garlic to remain in the bowl if
desired.
3. Cut up the anchovies, and place in the bowl. Add
the oil, lemon juice, Worcestershire sauce, salt,
mustard and pepper. Mix well with a fork or wire
whisk.
4. Add the romaine, and toss with 2 large spoons or
salad tongs until coated with the dressing.
Sprinkle with the croutons and cheese. To keep
salad crisp, serve immediately.
Makes 6 servings.
1 Serving: Calories 165 (calories from fat 125); Fat
14g (Saturated 3 g); Cholesterol 10 mg; Sodium 430
mg; Carbohydrate 7g (Dietary Fiber 2g); Protein 5g.
Teachers Notes: Great Caesar Salad with NO RAW EGG! From Betty Crocker’s Cooking Basics,
1998.
Ms. Myra Christopher Georgiou
[email protected]
Ms. G’s Pink Sauce and Pasta
Pasta
High School
Ingredients:
Directions:
Olive Oil
3 – 4 cloves fresh garlic, minced
1 large can (28 oz.) crushed
tomatoes
Fresh basil and parsley
Salt, pepper to taste
¼ cup parmesan cheese
¼ cup mozzarella cheese
½ to 1 pint of heavy cream (can use
light cream
1 pound of penne pasta (you can use
any type that you like)
Day One:
Peel and mince garlic. Set aside.
Coat the bottom of a large deep skillet with olive oil.
Sauté garlic (low heat) in the olive oil being careful not
to burn the garlic.
Add crushed tomatoes and spices and simmer for 10 +
minutes.
If using seafood or chicken, add it now and cook until
done.
Pour sauce into container for use tomorrow.
Optional - add seafood, chicken, or
vegetables to sauce.
Day Two:
Pour sauce in skillet and heat it.
Once the sauce is hot, pour in heavy cream until you like
the color and thickness of your sauce. More cream
makes a richer and lighter color sauce.
Add parmesan cheese to sauce and stir.
Make your pasta using the preparation steps on the
package.
While pasta is boiling, add vegetables to your sauce and
cook until they are done. I like my vegetables crispy.
Drain your pasta, reserving about 1 cup of the water and
add it to your sauce and stir.
Put the pasta in a large bowl, sprinkle the mozzarella
cheese on it.
Now pour your pink sauce on the macaroni and stir.
Enjoy!
Teachers Notes: The sauce is comparable to a vodka sauce WITHOUT the vodka. Recipe can be
made in one day with an experienced group.
Ms. Myra Christoper Georgiou
[email protected]
Crunchy Baked Chicken Fingers
Meat/ Poultry
Ingredients:
1 tbs. all-purpose flour
½ tsp. garlic powder
½ tsp. paprika
¼ tsp. onion powder
¼ tsp salt
Pinch ground red pepper
1 egg
1 tbs. milk or water
¾ cup coarsely crushed corn flakes
½ lb. chicken breast, sliced into
thin 1-inch strips
Cooking spray
High School
Directions:
1. Set oven rack to middle position and preheat to
400°.
2. Line a baking sheet with non-stick aluminum foil
and coat generously with cooking spray.
3. Combine first 6 ingredients in a shallow dish, stir
with a whisk.
4. Place egg and milk in a shallow dish, beat lightly.
5. Place cornflakes in another shallow dish. Line
ingredients up in order: chicken, flour, egg,
cornflakes then baking sheet.
6. Working with 1 chicken strip at a time, dredge in
flour mixture, dip in egg mixture; dredge in
cornflakes. Place chicken strips on a foil lined
baking sheet coated with cooking spray. Repeat
procedure with remaining chicken strips.
7. Lightly coat chicken strips with cooking spray (too
much will make it soggy.)
8. Bake for 10 minutes or until done, turning once
 ¼
t
s
Teachers Notes:

For a healthier version, substitutions include: whole-wheat flour, egg whites or egg
beaters and a high-fiber cereal.
.
Beth Schettino
[email protected]
Pumpkin Bread
Quick Breads
Middle/ High School
Ingredients:
Directions:
1 ½ c. white sugar
1 2/3 c. flour
¼ tsp. salt
¼ tsp. baking powder
1 tsp. baking soda
½ tsp. each of ground cloves,
cinnamon & nutmeg
½ c. oil
1 c. pumpkin
2 eggs
1. Sift all dry ingredients into a large bowl.
2. Make an indentation in dry ingredients with a spoon
and place all damp ingredients into indentation.
3. Stir only until mixed. Pour into greased loaf pan and
bake at 325 degrees for 1¼ hrs.
For Muffins:
To make muffins grease muffin tins and fill 2/3 full and
bake for 30 min. Dates, nuts and raisins may also be
added to this recipe. After cooled, wrap in foil and cut
and eat the next day.
Teachers Notes: I have used this for muffins as well as bread. The muffins bake much faster
and it is a much easier distribution and clean up. We have also used this recipe as a fundraiser
as we have taken orders for the breads and sold them as an FCCLA project
Joan Chieffo
[email protected]
Refrigerator Daisy Bread
Yeast Dough
High School
Ingredients:
Directions:
1 pkg active dry yeast
¼ C. warm water
1 C. milk scalded
¼ C sugar
¼ C. margarine
1 t salt
3 1/2 C. sifted flour
1 egg
4. Sift and measure the flour, add half of the flour to
the milk mixture and beat well with a wooden spoon.
5. Beat in yeast and egg; gradually add the remaining
flour to form soft dough. (you may need to add more
flour)
6. Knead on a pastry cloth until smooth and elastic about
5 minutes or until you press the dough with your finger
and the imprint springs back.
7. Place dough in a bowl greased with oil turning the
dough over so that the surface is covered with oil. Place
saran wrap on top of the dough, cover with a towel and
chill for 2 hours or up to five days.
8. Remove the dough from the refrigerator and punch
the dough down with your fist. Dough will have risen in
the refrigerator.
9. On a floured pastry cloth, roll out the dough to form a
rectangle about 16x18.
10. Cut the dough into three equal lengthwise strips.
11. Braid the three strips together to make a braid.
12. Place the braid in a greased (with Crisco) round 9”
baking pan. Make the braid look like it does not end.
13. Brush the top and sides of the dough with a pastry
brush and oil. (to prevent the surface from drying)
Place the saran wrap on top of the dough.
14. Let rise until double (1 1/4 hrs) in a warm place. (On
top of stove or dryer)
15. Bake at 375 for 35-40 minutes. (Bread freezes
well, bake and then freeze, reheat in foil)
Directions:
1. Soften yeast in warm water in a
medium bowl and set aside.
2. Scald milk in a small saucepan
and set aside.
3. Combine sugar, margarine, salt
and milk in a small bowl, cool to
luke warm.
Teachers Notes: Used in Gourmet Foods. Awesome presentation Day 1: demo, 2: Steps 1-7, 3:
8-14, 4: Eat and Evaluate
Diane Amato
[email protected]
No Bake Cookie Dough
Desserts
Ingredients:

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

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

½ cup butter, softened
¾ cup light brown sugar,
packed
1 ½ tsp. vanilla extract
1 cup all-purpose flour
¼ tsp. salt
1 cup semi-sweet chocolate
chips
1 to 3 Tbsp. water, if needed
Middle/ High School
Directions:
1. In a large bowl, cream together butter, brown
sugar, and vanilla.
2. In a small bowl, add the flour, salt, and chocolate
chips.
3. Gradually add dry ingredients to sugar, butter,
and vanilla.
4. Add water 1 Tbsp at a time, if needed. Dough
should feel firm and not greasy.
5. Divide, wrap and refrigerate at least 2 hours or
overnight.
Teachers Notes: To reinforce the topic of the function of ingredients, I have students make
predictions regarding what would happen if we attempted to bake the “no bake” cookie dough in the form
of a mystery “experiment.” Because the recipe does not have a leavening agent or a binding ingredient,
the cookies crumble and do not rise. To access the experiment prediction sheet that I use, click on the
link below. This sheet also aligns with the Common Core and helping students write main ideas and
relevant supporting details. Link to experiment worksheet:
https://docs.google.com/a/greatneck.k12.ny.us/file/d/0B08DH9o1Pfv2ank5YnlfX0Izam8/edit.
Elena Teixeira
[email protected]; [email protected]
Perfect Gingersnaps
Cookies
High School
Ingredients:
Directions:
Day 1:
2 cups all purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
2 tsp. ground ginger
1 tsp ground cloves
¼ tsp. salt
1 cup packed light brown sugar
2 tbs. molasses
2 tbs. honey
¾ cup canola oil
1 large egg
Sugar for rolling (Turbinado or raw
sugar)
1. Preheat the oven to 375 degrees and line baking
sheets with parchment paper.
2. Whisk together the flour, baking soda, spices, and
salt in a medium bowl.
3. In another bowl, combine together the brown
sugar, molasses, honey, canola oil, and egg until
smooth.
4. Mix the flour mixture into the brown mixture,
stirring until dough comes together.
5. Cover with plastic wrap and chill for 20 minutes.
Day 2:
1. Preheat the oven to 375 degrees and line baking
sheets with parchment paper.
2. Scoop up bits of dough by the heaping teaspoonful
and roll into balls between your palms, about the
size of a quarter. Roll the balls in sugar and place
on the baking sheets 2 inches apart.
3. Bake 8 minutes – if you like crispy gingersnaps, try
9-10 minutes. Cookies will be very soft but will
firm up. Leave on the baking sheet several
minutes, then transfer to a wire rack to cool
completely.
Teachers Notes:

Recipe expertly adapted from 17andbaking.com by Ms. Emily Drucker
Beth Schettino
[email protected]

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