6th Grade Recipes

These are lab recipes or demonstrations choices that MAY be used in class.

French Toast	Crazy Chocolate Cake	Berry Banana Smoothies
Honey Bear French Toast	Vanilla Crazy Cake	Four Fruit Smoothies
Peanut Butter Syrup	Chocolate Ganache Frosting	Orange Julius Strawberry Shake
Pizza Bagels	Hot Fudge Cake	Banana Super Shake Chocolate Peanutty
Pizza Dippers	Puffy Popovers	Microwave Brownie Cups
Lunch Box Pizza	Pastry Surprises	Bumpy Peanut Butter Nuggets
Pizza Biscuit Bears	Smoothie Lab	Quickie Stickie Buns
Homemade Caramel Popcorn	Banana Split Smoothies

French Toast

1. In a small bowl, add:

two eggs
1/4 cup milk
1 teaspoon sugar
Pinch of cinnamon

2. Beat with a wire whisk. Pour into a pie pan.

3. Melt in a frying pan on medium heat:

1 teaspoon of margarine per piece of bread (or nonstick spray or vegetable oil lightly greased)

4. Lay bread into the egg mixture on each side (quickly, or the first piece of bread will soak up all the egg). Coat the bread all at once or you will run out of egg.

5. Fry until golden brown on each side. Each student should cook their own piece to get the experience.

6. Serve with maple syrup.

Honey Bear French Toast

18 slices of Texas Toast bread or 1 inch thick slices of Italian bread
1/4 cup flour
1 Tbsp. sugar
1/8 tsp. salt
1 cup milk
3 eggs
3 Tbsp. butter
36 mini chocolate chips

Using a 3-1/2 inch bear shaped cookie cutter, cut bread into bear shapes. In a bowl, combine flour, sugar, salt, milk, and eggs until smooth. Dip both sides of bread into egg mixture. In a skillet, melt butter. Fry French toast for 2-3 minutes on each side until golden brown. Transfer to serving plates; insert chocolate chips for eyes. Drizzle with honey. 18 slices.

Peanut Butter Syrup

1/2 cup maple syrup
1/4 cup peanut butter waffles, pancakes or French toast

In a saucepan over low heat, heat syrup and peanut butter until peanut butter is melted. Stir until smooth. Serve warm over waffles, pancakes or French toast. Makes 2/3 cup.

Pizza Bagels

1. Preheat oven to 400 degrees.

2. Grate the cheese on the grater on a paper towel.

3. Put bagels on a cookie sheet and a teaspoon of sauce on each piece.

4. Divide the pepperoni among the group members along with the cheese on separate paper towels.

5. Place a pepperoni over the hole and sprinkle the cheese. Place the pepperoni on each piece and put in oven for 5 minutes.

6. Eat it while it’s hot. But don’t burn your mouth!!!

Pizza Dippers

10 oz. Can Pillsbury Refrigerated All Ready Pizza crust
2 Tablespoons margarine melted
1 1/2 teaspoons pizza seasoning or basil leaves
8 oz. (1 cup) tomato sauce, warmed

1. Heat oven to 350 degrees.

2. Unroll dough on cutting board. Cut rectangle in half crosswise (across short side). Forming two large pieces. Cut each piece into eight strips. Place strips on parchment paper on cookie sheet.

3. Brush strips with margarine; sprinkle evenly with pizza seasoning. Bake for 10 to 15 minutes or until golden brown.

4. Serve immediately with warmed pizza sauce.

Lunch Box Pizzas

1 tube (7-1/2 ounces) refrigerated buttermilk biscuits (10 biscuits)
1/4 c. tomato sauce
1 tsp. Italian seasoning
10 slices pepperoni
3/4 cup shredded Monterey Jack or Mozzarella cheese

Flatten each biscuit into a 3-inch circle and press into a greased muffin cup. Combine the tomato sauce and Italian seasoning; spoon 1 tsp into each cup. Top each with a slice of pepperoni and about 1 Tbsp of cheese. Bake at 425º for 10-15 minutes or until golden brown. Serve immediately or store in the refrigerator. 10 servings.

Pizza Biscuit Bears

1 tube (16.3 ounces) refrigerated buttermilk biscuits
12 pepperoni slices
12 ripe olive slices
1 Tbsp. chopped green pepper
1 jar (2 ounces) sliced pimientos, drained
2 Tbsp shredded mozzarella cheese
1 cup pizza sauce

Separate biscuits; place 6 biscuits 3 inches apart on an ungreased baking sheet. Cut each remaining biscuit into six pieces; roll each into balls. Attach two balls to each whole biscuit for ears; pinch dough to seal.

Decorate each bear with a pepperoni slice on each ear, olive slices for eyes, green pepper for a nose, two pimiento strips for mouth and mozzarella cheese for furry forelock (fur on forehead). Bake at 375º for 15-20 minutes or until golden brown. Serve with pizza sauce. Makes 6 servings.

Homemade Caramel Corn

(adapted from Get off your butt..and Bake!)

12 cups popped popcorn (about 1/2 cup kernels)
1 cup peanuts (optional)
1 cup brown sugar
1/4 cup light corn syrup
1/2 cup (1 stick) butter
1 teaspoon vanilla
1/2 teaspoon baking soda
pinch of salt
1/2 teaspoon cinnamon (optional)

Pre-heat oven to 250 degrees. Place popcorn and nuts (if using) in a large bowl, set aside. Add corn syrup and brown sugar to a small bowl. Chop butter into small chunks and add to bowl with corn syrup and sugar. Microwave for 30 seconds and then stir. Microwave for 2 more minutes and stir. Return to microwave for another 2 minutes. Stir to combine. The mixture should be hot and bubbly. Add in vanilla, baking soda, and cinnamon (if using). The mixture will get a bit foamy. Stir and then pour over the large bowl of popcorn. Mix well to coat popcorn. If you want your caramel corn very chewy, go ahead and eat it now. Otherwise, pour caramel corn onto a foil or parchment paper lined baking sheet in a single layer. Bake for 5 minutes, stir and taste. Keep baking and stirring every 5 minutes (up to 20 minutes of baking) until you get it as crunchy as you want. It will harden up a bit as it cools. Break apart and devour!

Crazy Chocolate Cake

Sift the following into a 8 X 8 inch ungreased pan:

1 & 1/2 cup flour
1 cup sugar
1/2 tsp. salt
1/4 cup unsweetened cocoa
1 tsp. baking soda

Then add the following:

1 tsp. vinegar
1/3 cup vegetable oil
1 tsp. vanilla
1 cup cold water

Stir until smooth

Bake 35 minute at 350 degrees.

Frost in pan when cool.

Vanilla Crazy Cake

Sift the following into a 8 X 8 inch ungreased pan:

1 & 1/2 cup flour PLUS 3 Tbsp extra
1 cup sugar
1/2 tsp. salt
1 tsp. baking soda

Then add the following:

1 tsp. vinegar
1/4 cup + 1 Tbsp. vegetable oil
1 & 1/2 tsp. vanilla
1 cup cold water

Stir until smooth

Bake 35 minute at 350 degrees.

Frost in pan when cool.

Chocolate Ganache Frosting

1& 1/2 cups chocolate chips
3/4 heavy cream
1 tsp. vanilla
Warm cream in glass bowl in microwave for 1 min.

Add chips and mix. Microwave for 1 minute increments until chips are melted. Add vanilla. Serve on top of vanilla cake. Luscious!

Hot Fudge Cake*

1 cup flour
3/4 cup sugar
6 Tablespoons unsweetened cocoa, divided
2 teaspoons baking powder
1/4 tsp salt
1/2 cup milk
2 Tablespoons vegetable oil
1 tsp. vanilla extract
1 cup brown sugar
1 and 3/4 cups hot water

Preheat oven to 350 degrees. In medium bowl, combine flour, 2 Tbsp. cocoa, sugar, baking powder and salt. Stir in milk, oil and vanilla until smooth. Spread in ungreased 9″ square pan. Combine brown sugar and remaining cocoa in separate bowl. Sprinkle over batter. Pour hot water over all. Do not stir. Bake for 35-40 minutes. Serve warm or cold.

*After time is up…cake surface will ‘wobble’ as though it is NOT cooked. But it is. The cake is cooked on the top and a thick fudge sauce is on the bottom. Use a spoon to scoop out portions and spoon out extra fudge sauce to top it with. This would be great warm with ice cream. Warning…this is SUPER sweet!

Puffy Popovers

1 cup of milk1 cup flour, sifted
1/4 tsp. salt
1 Tbsp. butter
melted 2 eggs, beaten

1. Preheat oven to 400 degrees.

2. Beat milk, flour, salt, and butter together.

3. Add eggs and beat again

4.Pour batter into greased baking cups (a muffin pan will work) until they are 3/4 full.

5. Bake at 450 degrees for 15 minutes. Then lower the heat to 350 degrees and bake for 20 more minutes.

6. Makes 9 or 10 popovers.

Pastry Surprises

1 cup butter
8 oz. cream cheese
2 cups flour

Preheat oven to 375 degrees.

Combine all ingredients until they form a dough (this can be done in a food processor).
Divide the dough into four balls.
Flour a rolling pin and cutting board.
Pat one of the balls out into a circle and roll thin.

Use either one of the styles below:

Roll dough into a large circle.
Spread with jam, nuts, mini chocolate chips, sugar and cinnamon – any combination or single sweet ingredient.
Cut the circle into pizza wedges.
Roll up each wedge, starting with the large end.
Bake on lightly greased cookie sheet for about 15 minutes, or until lightly browned.
OR Cut dough into circles about 4″-5″ in diameter.In center of dough circle place a teaspoonful of a cooked meat, cheese or jam filling.
Fold over half of the dough to form a tart.
Press around the edge with a fork.Bake about 15 minutes on a lightly greased cookie sheet.

Either recipe can be made ahead and stored in the refrigerator. The balls of dough can be wrapped in foil and kept in the refrigerator a week. Leftover dough can be rolled out, cut out with cookie cutters, sprinkled with sugar, and baked as sugar cookies, 350 degrees for about 12 minutes.

Smoothie Lab

1. Place 4 ice cubes and one cup of milk, 1/4 cup sugar into the blender. Blend until large chunks of ice are gone.

2. Add one cup of frozen fruit and one banana torn in chunks in the blender and blend until smooth.

3. Add one cup of vanilla ice cream and blend.

4. Pour into provided cups and add your straw….

5. Enjoy the fruity yumminess!!!

Banana Split Smoothies

2 medium ripe bananas
1 can (8 ounces) crushed pineapple, drained
1 –1/2 cups milk
1/2 cup fresh, or frozen unsweetened sliced strawberries
2 Tbsp. honey
5 ice cubes
Whipped topping, chocolate syrup and maraschino cherries

In a blender, combine the first five ingredients; cover and process until smooth. Gradually add ice, blending until slushy. Pour into chilled glasses. Garnish with the whipped topping, chocolate syrup and cherries. Make 4 servings.

Berry Banana Smoothies

1 cup vanilla yogurt
1 medium banana, peeled, cut into chunks and frozen
1/4 cup each frozen strawberries, blueberries, raspberries and blackberries. ( Berry mix is available in the frozen section- 1 cup if you find this)
1 cup milk

In a blender or food processor, combine all ingredients; cover and process until smooth. Pour into chilled glasses; serve immediately. 3 servings.

Four Fruit Smoothies

1 cup orange juice
1 pkg. (10 ounces) frozen sweetened raspberries, partially thawed
1 cup frozen sweetened strawberries
1 medium ripe banana, cut into chunks
6 ice cubes
1-2 Tbsp. sugar
4 orange wedges, optional

In a blender, combine the first six ingredients. Cover and process until smooth. Pour into chilled glasses. Garnish with an orange wedge. Makes 4 cups.

Orange Julius Strawberry Shake

Measure and put in blender

1/3 cup Frozen Orange Juice Concentrate
1 cup milk
1/4 cup sugar
1/2 teaspoon vanilla
5 or 6 ice cubes

Measure and put into blender:

3 cups milk
1 cup frozen strawberries
1/4 cup sugar
5 or 6 ice cubes

Combine until smooth

Blend until smooth Serve into glasses

Pour into glasses

Banana Super Shake Chocolate Peanutty

Measure and put in a blender:

2 cups milk
1 Tablespoon lemon juice
10 ice cubes
2 bananas

Blend until smooth. Pour into glasses

Measure and put in a blender:

2 cups milk
1/2 cup peanut butter
10 ice cubes
1/2 cup chocolate syrup

Blend until smooth. Pour into glasses

Microwave Brownie Cups

2 Tablespoons of brownie mix

1 Tables spoon of liquid (water, milk, soda, yogurt)

Place measured brownie mix in a custard cup or microwaveable small dish. Stir in the 1 Tbsp. of liquid of your choice. Place in microwave and heat on high for 30 seconds. Take out of microwave carefully from top not bottom and place a scoop of ice cream or whipped cream….jazz it up with chopped nuts, sprinkles, caramel sauce….however you’d like.

Bumpy Peanut Butter Nuggets – No Bake

1/2 cup natural peanut butter
1/4 cup dry milk
1/4 cup unsweetened flaked coconut
1/3 cup rolled oats
1/2 tsp. cinnamon
1/4 cup wheat germ
1/4 cup apple juice concentrate, thawed

Combine peanut butter, milk powder and coconut in a large mixing bowl. Mix thoroughly. Stir in oats, cinnamon, wheat germ and apple juice. Shape into 1 inch balls. Chill thoroughly before serving. Store refrigerated.

Quickie Stickie Buns

PREHEAT OVEN: 400 degrees Combine: 2 Tbsp. melted butter

1/4 cup brown sugar
1/4 c. maple syrup
1 1/2 tsp. cinnamon
1/4 c. chopped nuts (optional)

Pour mixture into cake or pie pan.

Top with 10 refrigerator biscuits.

Bake for 10-12 minutes.

Turn upside down onto plate.

ENJOY !!!!!