Pizza Lab INGREDIENTS 1/2 cup warm water *1 and 1/8 teaspoon yeast ¼ teaspoon salt *1 teaspoons olive oil 1/2 teaspoon sugar 1 and ½ TO 1 and ¾ cups flour (read step 4) DIRECTIONS: DAY ONE DOUGH 1. Warm Kitchen Aid bowl by filling it with HOT water and then dumping it out. 2. In Kitchen Aid bowl add (1/2 cup) warm water, yeast, salt, olive oil, sugar, then 1 and 1/4 cups flour. Turn on to speed 1 for one minute. (Use dough hook) 3. Add the remaining 1/4 cup flour. Turn to speed 2. Mix until flour is not too loose, then turn to speed 3 for two minutes. 4. Add more flour if needed a little at a time (tablespoon). Dough should stick to the hook but not be sticky when touching with your CLEAN finger. 5. Grease a large bowl (lightly with Pam/spray). Form dough into ball then roll it around in the greased bowl, greasing only the outside of the ball. 6. Put dough in a storage Pyrex bowl, label tape with kitchen and period number. Return on silver tray with any borrowed material cleaned and dried. 7. Follow check off sheet to get checked out of your kitchen DIRECTIONS: DAY TWO BAKING 1. Preheat oven to 500 degrees. 2. Divide dough among group members (each rolls/ makes their own). 3. Roll out dough on a cutting board LIGHTLY floured (use small measuring cup to scoop out flour). Thickness of dough should be between ½ to 1 centimeter. 4. Place rolled dough on pizza pan/ cookie sheet. Add sauce and toppings (DIVIDE evenly between group members). 5. Bake pizzas (all pizzas at the same time) for approximately 10 minutes. 6. Let cool on sheet (on top of a cooling rack or hot pads), then move to plates 7. Follow check off sheet to get checked out of your kitchen 8. Enjoy your Pizza!
Chocolate Chip Cookies Ingredients: 1 and 1/8 cup all-purpose flour 1/4 teaspoon baking soda *1/2 cup (1 sticks) unsalted butter, room temperature 1/4 cup granulated sugar *1/2 cup packed light-brown sugar 1/2 teaspoon salt 1 teaspoon pure vanilla extract *1 large egg *1 cup semisweet chips DIRECTIONS: DAY ONE DOUGH 1. In a small bowl, whisk together the flour and baking soda; set aside. 2. In the bowl of an electric mixer, fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy (do not go above speed 4). 3. Reduce speed to stir; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. 4. Add flour mixture; mix until just combined. Remove from mixer. Stir in the chocolate chips. 5. Wrap the dough in plastic wrap, label with: date, period, and kitchen # 6. Return on silver tray with any borrowed material cleaned and dried. 7. Follow check off sheet to get checked out of your kitchen DIRECTIONS: DAY TWO BAKING 1. Preheat oven to 315 degrees. 2. Drop scoops of dough about 2 inches apart on cookie sheets (use your cookie scooper). 3. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. 4. Remove from oven, place cookie sheet on wire rack to cool. 5. Place cooled cookies on plate 6. Follow check off sheet to get checked out of your kitchen 7. Enjoy your cookies
Sugar Cookies Ingredients: 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda *1/2 cup unsalted butter (1 stick) 1 and 1/2 cups sugar *1 large egg 1 teaspoon vanilla *1/4 cup sour cream DIRECTIONS: DAY ONE DOUGH 1. In a medium bowl, whisk together flour, baking powder, salt, and baking soda; set aside. 2. Use KitchenAid mixer on setting 3-4, beat butter and sugar until light and fluffy, 2 to 4 minutes. 3. Add egg and vanilla; beat well to combine. 4. With mixer on low, add half the flour mixture, followed by sour cream, then remaining flour mixture; mix just until smooth. (Dough will be stiff; you may need to finish mixing it with mixing spoon.) 5. Wrap the dough in plastic wrap, label with: date, period, and kitchen # 6. Return on silver tray with any borrowed material cleaned and dried. 7. Follow check off sheet to get checked out of your kitchen DIRECTIONS: DAY TWO BAKING 1. Preheat oven to 350 degrees. 2. Drop scoops of dough, 3 to 4 inches apart, onto cookie sheets; sprinkle with sugar. 3. Bake until edges of cookies are just firm and tops are barely beginning to brown, 15 to 25 minutes, rotating sheets once halfway through. 4. Remove from oven, place cookie sheet on wire rack to cool. 5. Place cooled cookies on plate 6. Follow check off sheet to get checked out of your kitchen 7. Enjoy your cookies
Snicker Doodle Cookies Ingredients: Topping: 1 and 1/2 tablespoon sugar *1/4 teaspoon cinnamon Cookie Dough: 1 and 3/4 cups flour 1/2 tablespoon baking powder 1 teaspoon baking soda 1/8 teaspoon salt *1/8 teaspoon cinnamon *1/2 cup butter (1 stick) 1 cups sugar *1 eggs *1/2 tablespoon light corn syrup 1 and 1/4 teaspoons vanilla DIRECTIONS: MAKING THE DOUGH Topping: 1. In a small bowl, whisk to together the sugar and cinnamon and put in the small zip lock bag (label Period #, Kitchen #). Cookie dough: 1. In medium bowl whisk together the dry ingredients. 2. In Kitchen Aid bowl with a paddle attachment, cream the butter. 3. Add the sugar and continue to mix 4. Add the egg, corn syrup, and vanilla, and mix thoroughly. 5. Add the dry ingredients and mix until blended. 6. Wrap the dough in plastic wrap, label with: date, period, and kitchen # 7. Return on silver tray with any borrowed material cleaned and dried. 8. Follow check off sheet to get checked out of your kitchen DIRECTIONS: DAY TWO BAKING 1. Preheat oven to 375 degrees F. 2. Place on an un-greased sheet pan 2 inches apart. 3. Bake for 10 to 12 minutes until puffed up and the surface is slightly cracked. 4. Remove from oven, place cookie sheet on wire rack to cool. 5. Place cooled cookies on plate 6. Follow check off sheet to get checked out of your kitchen 7. Enjoy your cookies
FRIED EGGS RECIPE INGREDENTS: *1 egg *1 tsp butter DIRECTIONS 1. HEAT 1 tsp. butter in nonstick skillet over medium-high heat until hot. 2. BREAK eggs and SLIP into pan. IMMEDIATELY reduce heat to low. 3. COOK SLOWLY until whites are completely set and yolks begin to thicken but are not hard, 5 to 6 minutes. 4. SLIDE turner under egg and carefully FLIP it over in pan. 5. COOK second side to desired doneness. SPRINKLE with salt and pepper. 6. Place on plate and eat (to let your skillet cool before washing) 7. Clean up kitchen 8. Follow check off sheet to get checked out of your kitchen Hard Boiled Eggs INGREDENTS: *1 egg DIRECTIONS: 1. Fill a saucepan about a quarter of the way with water. Place the egg at the bottom of the saucepan. Add more water so that at least an inch or two of water covers the egg. 2. Heat the pot on high heat and bring the water to a full rolling boil. 3. Add 1/2 teaspoon of salt to the water to help prevent cracking as well as making the eggs easier to peel. 4. Turn off the heat, keep the pan on the hot burner, cover, and let sit for 10-12 minutes. 5. Use a slotted spoon to lift the egg out of the pan. 6. Run the egg under cold water to cool them quickly and stop them from cooking further. Easiest to peel the eggs under a bit of running water. 7. Plate, SPRINKLE with salt and pepper, and eat (to let your pot cool before washing) 8. Clean up kitchen 9. Follow check off sheet to get checked out of your kitchen
Cheese Omelet INGREDENTS: *1 Egg 1 Tbsp. Water Pinch of salt (less then 1/16 tsp.) *½ tsp butter *1/8 cup filling (cheese) DIRECTIONS: 1. BEAT egg, water, salt in small bowl until blended. 2. HEAT butter in 6 to 8-inch nonstick omelet pan or skillet over medium-high heat until hot. TILT pan to coat bottom. POUR IN egg mixture. Mixture should set immediately at edges. 3. GENTLY PUSH cooked portions from edges toward the center with turner so that uncooked eggs can reach the hot pan surface. 4. CONTINUE cooking, tilting pan and gently moving cooked portions as needed. 5. When top surface of eggs has thickened and no visible liquid egg remains, PLACE filling on one side of the omelet. FOLD omelet in half with turner. 6. With a quick flip of the wrist, turn pan and INVERT or SLIDE omelet onto plate and eat (to let your pan cool before washing) 7. Clean up kitchen 8. Follow check off sheet to get checked out of your kitchen Scrambled Eggs INGREDENTS: *1 Egg *2 Tbsp. Milk Salt and pepper (less then 1/16 tsp.) *1 tsp butter DIRECTIONS: 1. BEAT eggs, milk, salt and pepper in medium bowl until blended. 2. HEAT butter in large nonstick skillet over medium heat until hot. POUR IN egg mixture. As eggs begin to set, GENTLY PULL the eggs across the pan with a spatula, forming large soft curds. 3. CONTINUE cooking pulling, lifting and folding eggs until thickened and no visible liquid egg remains. Do not stir constantly. REMOVE from heat, plate and eat (to let your pan cool before washing) 4. Clean up kitchen 5. Follow check off sheet to get checked out of your kitchen