Friday, June 21, 2013
FCS Blog
I hope you enjoy taking my class. As our class complete labs and projects, I will post pictures, recipes, how to instructions or video, etc for you to refer to or comment on. Please let me know what recipes you like and which ones were not your favorite. You can also let me know what projects you enjoyed and you are welcome to post any of your ideas on projects or what I can do in the future. I hope you enjoy seeing all the pictures and reading each others comments. Happy blogging!
How To Fold Napkins Challenge
In Class we will be learning to fold napkins all different ways. I included a simple "How To" video from u-tube. After practicing several different fold as a class, you will pick a partner, film your own "How To" video and post it to this blog. Have Fun!
Thursday, June 20, 2013
Red Velvet Pancakes
RECIPE:
Red Velvet Pancakes & Cream
Cheese Frosting
For the Pancakes:
1 1/4 cups all purpose flour
2 cups red velvet cake mix
1 Tablespoon sugar
3/4 teaspoon baking powder
pinch of salt
2 large eggs
1 teaspoon vanilla extract
2 cups Milk
For the Cream Cheese Frosting:
4 oz. Cream Cheese
1/4 c. Butter, softene
¼ cups powdered sugar
2-3 Tbsp. milk
splash of vanilla, if desired
Instructions
For the Pancakes:
1. Whisk together all ingredients and 2 cups milk.2. Pour pancake batter 1/4 cup at a time onto a preheated (about 300ยบ) and buttered griddle or skillet.
3. When bubbles form on top, flip and cook for another minute or two on the other side.
For the Cream Cheese
Frosting:
1. In a stand mixer, whisk together the cream cheese and
butter until smooth.
2. Add in powdered sugar and milk, alternately, 1 cup
(sugar) and 1 Tbsp. (milk) at a time until you’ve reached your desired
consistency and sweetness.
YUM!!Cinnamon Rolls
Dough:
1 tablespoonactive dry yeast
½ cup very warmwater (but not “hot”)
½ cup luke-warmmilk (scalded for 1 minute in the microwave & then cooled to a luke warmtemperature)
1/3 cup sugar
1 teaspoon salt
1 egg
3 ½ cups all-purposeflour
Filling:
¼ cup margarine orbutter (approximately)
½ cup white sugar(approximately)
1 teaspooncinnamon
Caramel:
1 ½ cups brownsugar
¾ cup heavywhipping cream
1 tablespoon cornsyrup
Dash of salt
Day 1
1.Scald milk by measuring it into a liquid measuring cup and placing it in themicrowave oven. Cook on high temperaturefor one minute. Place in freezer with a metal spoon to help it cool downfaster. While cooling, continue steps 2 & 3.
2. Measure “warm” water in a liquid measuringcup. Add yeast to the water in this cup and stir until it is dissolved. Pourthis into a large mixing bowl.
3.Add the sugar, oil, salt, and egg into the yeast/water mixture and stir untilyou have it mixed as well as you can.
4.Test milk on your wrist. It must not feel hot on your wrist, or feel like itwould burn a baby’s mouth if it were in a baby bottle. If still hot, put intofreezer again until it cools down. Addthe milk to the above mixture when cooled and stir.
5. Measure 2 cups of the total amount of flourand dump into bowl with other ingredients. Stir until you have a smooth batter.
6. Add 1 ½ cups more of flour and stir slightlywith a wooden spoon. Dump onto floured table and begin kneading dough. Knead until bread feels soft, smooth, andelastic. Sprinkle additional flour ontotable, dread, or hands to keep it from sticking….but be careful not too add toomuch flour or your bread will be dry and/or hard. Knead for about 5 minutes.
7. Spray a clean large bowl with “Pam” cookingspray. Dump kneaded ball of bread intobowl and push down to flatten slightly. Tip bread over so that the greased sideof the bread is up. Cover with plastic wrap securely so bread doesn’t dry out.Label and refrigerate.
Day2
1.Let dough warm up about 1 hour at room temperature.
2.Punch down the dough in the bowl and then remove and place dough on a clean,dry surface/tabletop.
3.Shape into a rectangle with your hands before rolling out.
4.With rolling pin, roll into a rectangular shape about the size of a 9X13” cakepan.
5. Spread soft margarine/butter over doughleaving a 1/2 inch margin around the edge of the dough that is free ofmargarine.
6.Sprinkle sugar on top of the margarine. Sprinkle cinnamon over the sugar.
7.Roll up dough-jelly roll fashion, starting with one of the long sides androlling that edge up to the other long side. Make sure you roll the doughtightly so the cinnamon and sugar mixture doesn’t spill out of the dough. Pinchto seal seam.
8.Using a serrated-edged knife, slice roll into 12 even size rolls. (Cut doughinto halves, then each half in half to make fourths, and then with each fourthof dough, cut three rolls. This will make 12 rolls)
9.In a 9X13” cake pan, mix up caramel ingredients until smooth and creamylooking. Place rolls on top of caramel, spacing in pan to allow for expanding.Cover, Label, and refrigerate.
Day3
1.Let pans warm up approximately 1 hour before baking. Bake at 350-375 degreesfor 25-30 minutes, or until golden brown.
2. Remove from oven and loosen around outsideedges. Turn pan upside down onto a largeplatter or tray after a minute or two so the rolls don’t stick to the bottom ofthe pan. Scrape any excess caramel outof pan onto rolls. SOAK YOUR PANSimmediately while eating so they aren’t difficult to clean. Serve rolls withmargarine if you would like.
Classroom Helpers
"An
ounce of prevention is worth a pound of cure!" We need your help to
prevent 35 eighth graders from cutting against the grain, sewing wrongs sides
to right sides or pricking their fingers and falling into a deep sleep! We're
making pajama pants. Pretty straight forward and basic. The students are
excited and looking forward to making something beautiful. An hour of your time
will help us become "sew" successful and prevent a lot of unpicking.
I wanted to thank everyone who responded to my plea. You saved my sanity and the students loved the extra help and attention. A specail thanks to all the grandma who came to help their grandkids! I hope to see you all next year!
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