7th Grade Recipes

 


Teen Living Recipes

These are the lab or demonstration recipes choices we MAY use with 7th grade classes.
Did you Miss a Lab Day and need a Grade?……Lab Make Up Form



Big Daddy Biscuits

 big daddy (here you go, Julian!) This recipe will produce the biggest biscuits than you can get in any store! Serve these gems with butter, preserves, honey, gravy or they can also be used as dinner rolls…you get the picture. The dough can also be prepared several hours, and up to a day ahead of time. If so, turn dough out onto aluminum foil that has been either floured, lightly buttered or lightly sprayed with cooking spray. Roll up foil until it is sealed, and refrigerate. Don’t be surprised if your biscuits rise even higher because the baking powder has had more time to act in the dough.
  • 3 c. all purpose flour
  • 1 Tbsp. baking powder
  • 1 tsp. salt
  • 1 Tbsp. sugar
  • 1/3 c. shortening
  • 1 c. milk

Directions:

1 Preheat oven to 425 degrees F (220 degrees C).

2 In a large bowl, whisk together the flour, baking
powder, salt, and sugar. Cut in the shortening until the
mixture resembles coarse meal. Gradually stir in milk until
dough pulls away from the side of the bowl.

3 Turn out onto a floured surface, and knead 15 to 20
times. Pat or roll dough out to 1 inch thick. Cut biscuits
with a large cutter or juice glass dipped in flour. Repeat
until all dough is used. Brush off the excess flour, and
place biscuits onto an ungreased baking sheet. Brush with butter
and sprinkle with onion salt.

4 Bake for 13 to 15 minutes in the preheated oven, or
until edges begin to brown.


Cinnamon Sugar Biscuits

  • 1/4 c. sugar
  • 2 tsp. cinnamon
  • 2 cups flour
  • 3 Tbsp. baking powder
  • 1 tsp. salt
  • 6 Tbsp butter, cold and cubed
  • 3/4 buttermilk or milk
  • 2 Tbsp. butter, melted

1.    Combine cinnamon and sugar and set aside in TWO custard cups.

2.    In bowl, mix the flour, baking powder. Using a pastry blender, cut butter into flour. (you want butter to be the size of peas.)

3.    Stir in buttermilk,starting with 3/4 cup, just until dry ingredients are wet. Do not over mix. Add more buttermilk if needed.

4.    Sprinkle one of custard cups of cinnamon sugar evenly over top of biscuit dough. Fold dough over one time. Using a large ice cream scoop, place dough, 2 inches apart, on a lightly greased baking sheet.

5.    Brush tops of biscuits with melted butter then generously sprinkle remaining cinnamon sugar in the last custard cup on tops of biscuits.

6.    Bake in a preheated450 degree oven for 13-15 minutes, until golden brown.

Notes

*If using milk, you will need less than if using buttermilk so start with just 3/4 cups and add more if needed.

 


Apple Cinnamon Muffins

  • 3/4 cup milk
  • 1/2 c. vegetable oil
  • 1 egg
  • 1 medium sized apple (peeled, cored and diced)
  • 2 cups flour
  • 1/3 cup sugar
  • 3 teaspoons baking powder
  • 1 tsp. salt
  • 1/2 t. cinnamon

1. Preheat oven to 400 degrees.

2. Beat the milk, oil, and egg together. Mix in the apple chunks.

3. Stir in the flour, sugar, baking powder, salt, and cinnamon. Mix well.

4. Fill the lined muffin cups about halfway full.

5. Sprinkle the top of each muffin with a little sugar.

6. Bake at 400 for 18-20 minutes, or until golden brown.

Makes 12 muffins.


Surprise Muffins
Heat oven to 400 degrees.

Place muffin papers in muffin tin.

Beat 1 egg in a large bowl.

Measure and add to beaten egg: 1/2 cup of milk

2 Tbsp. of oil Mix liquids together.

Measure into a sifter in a small bowl: 1/4 cup sugar

1 cup of flour

1 and 1/2 tsp. baking powder

1/2 tsp. salt

Add dry ingredients to liquids and stir until just moistened. DO NOT OVER-MIX- BATTER IS SUPPOSED TO BE LUMPY!!Fill muffin cups half full of batter.

Drop 1 teaspoon of jelly on center of batter in each cup. Add more batter on top of each spoonful of jelly to fill cup 2/3 full.

Bake 20 minutes.

ENJOY !!!!!!!


Apple Zucchini Mini Muffins

  • 1 cup whole wheat flour
  • 1 tsp. cinnamon
  • 1 tsp. baking soda
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 3 Tbsp. melted butter, cooled
  • 1 eggs
  • 1 tsp. vanilla extract
  • 1 cup grated zucchini
  • 1 cup grated apple
mini

 

1. Preheat oven to 350 degrees and coat a mini muffin pan with nonstick spray. 2. Combine the flour, cinnamon, salt and baking soda in a small mixing bowl and whisk until combined.  Set aside. 3. In a large mixing bowl, stir together the butter, honey, egg and vanilla extract. 4.  Add the shredded zucchini and apple in wet mixture. 5.  Add the flour mixture to the wet and stir until barely combined. 6.  Fill each cup using a small ice cream scoop. 7.  Bake for 20 minutes or until a toothpick inserted comes out clean. Yield:Makes 24 mini muffins


Pancake Lab

1 egg
1 cup buttermilk* (see below how to substitute milk if you don’t have any buttermilk)
2 Tbsp oil
1 1/2 cup flour
1 Tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

1. Blend the egg, buttermilk, and oil together in a large bowl.

2. Add all of the dry ingredients in a sifter in another bowl.  Sift. Stir dry onto the wet ingredient until you see NO MORE dry ingredients and STOP.  IT IS SUPPOSED TO BE LUMPY.

3. Heat the pan on medium high heat when mixture is ready, grease griddle with oil.

4. Using an ice cream scoop with ‘built in scraper,’ scoop the batter on griddle for 4 pancakes.

5. When bubbles start to appear over the entire surface of the pancake, it is time to turn it over with a turner.

6. Place all pancakes TOGETHER on a plate to keep them warm.

7. When all of them are cooked take out the rest of the plates and divide up the pancakes among the group members.

8. Serve with syrup and enjoy.  

*Don’t HAVE buttermilk? Use this simple substitute, and you won’t need to buy any:

  • Milk (just under one cup)
  • 1 Tablespoon white vinegar or lemon juice

1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.

2. Add enough milk to bring the liquid up to the one-cup line.

3. Let stand for five minutes. Then, use as much as your recipe calls for.

 


One BIG Chocolate Chip Cookie

2 Tbsp. of butter
3 Tbsp. brown sugar (packed)
1 Tbsp. beaten egg
1/4 tsp. vanilla**
1/2 cup flour
1/8 tsp. baking soda
pinch salt
1/4 c. chocolate chips or M&M’s

 

1. Preheat oven to 350 degrees.

2. Melt the butter in a microwave safe bowl for 30 seconds.

3. In melted butter, put brown sugar, egg and vanilla.

4. Measure your your dry ingredients in a separate small bowl or custard cup 1/2 cup flour and 1/8 baking soda.

4. Add the dry mixture to the moist mixture. Mix with wooden spoon until all blended.

5. Add the chocolate chips and stir them into the dough. Remove spoon from bowl and scrape it off with scraper.

6. Put dough onto cookie sheet. Use scraper to slightly flatten it, spreading it out a bit.

7. Bake for 12 minutes and leave on the cookie sheet for 5 minutes after you remove them from the oven.

Makes one BIG cookie

**take one egg and beat in a cup or small bowl and measure out just one tablespoon for the cookie, when the cookie is baking heat the remaining egg in that cup with a little salt and pepper for a little scrambled egg snack.


Low Fat Chocolate Chip Cookies

This cookie uses half the fat and half the chips of ordinary recipes, but you won’t miss them! Miniature chocolate chips give the illusion of more chocolate because they distribute well.

1/2 cup granulated sugar
1/4 c. packed brown sugar
1/4 c, margarine, softened
1 tsp. vanilla
1 egg white or 2 T. egg product
1 c. flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. miniature chocolate chips

Heat oven to 375 degrees. Mix sugars, margarine, vanilla, and egg white in bowl. Stir in flour, baking soda, and salt. Stir in chocolate chips. Drop dough by rounded teaspoonsfuls about 2 inches apart onto ungreased cookie sheet. Bake 8-10 minutes or until golden brown. Cool slightly, remove from cookie sheet.

About 2 1/2 dozen cookies

 


PIZZA (see below for stuffed crust)

Preheat oven to 425 degrees. Combine in a bowl:

  • 2 c. flour
  • 1 tsp. baking powder
  • 1 tsp. salt
  • Then Add:
  • 2/3 cup milk
  • 1/4 c. oil
  1. Stir until mixture forms a ball. On floured surface, knead about 10 times.
  2. Roll dough into circle (use pan as a guide).
  3. Fold in half twice to place it on pizza pan.
  4. Spread 1/2 cup of tomato sauce on crust. DO NOT ADD ANYTHING ELSE !!!!!
  5. Bake 10 minutes and keep oven ON.
  6. Remove pizza from oven and top with:
    grated mozzarella(8oz), sprinkle on Italian seasoning and top with pepperoni (about 16-20).
  7. Slide pizza off pan and Bake for 5 minutes without the pan.

FOR STUFFED CRUST PIZZA….

At step 5 in recipe, roll out dough into circle so it is LARGER than the pan (about 2-3 inches bigger). Fold dough in half and unfold it back onto pizza pan. Cut 4 mozzarella sticks in half (will be 8 pieces now) and place them around edge of pizza pan on dough. Fold dough over cheese sticks and press into dough to seal. Continue back to step 6 on recipe above.


TACOS

1/2 lb. ground meat (beef or turkey)

1 Tbsp. TACO seasoning

1/2 cup tomato sauce
shredded lettuce
chopped tomatoes
grated cheese

1. Turn on burner to medium high and brown meat in frying pan.

2. Add seasoning & tomato sauce.

3. Cook for 5 minutes.

4. Shred the lettuce
grate the cheese
chop the tomatoes

5. Put the tacos together.

6. Eat it up – YUMMY!!!!


Healthy Baked Chicken Nuggets  

 Servings: 4 • Serving Size: 1/4th of nuggets Calories: 82.4 • Fat: 2.3 g • Protein: 11 g • Carb: 4.4 g • Sugar: 0.1 g

Ingredients:
8 oz (1 large) skinless boneless chicken breast, cut into even bite-sized 1 inch pieces
1/4 tsp each salt, pepper and garlic powder in custard cup 1 egg, beaten
2 Tbsp. oil
1/2 cup Italian seasoned Panko
1 tbsp grated parmesan cheese

Directions:
1. Preheat oven to 450°. Line cookie sheet covered in aluminum foil.

2. Place 2 Tbsp. oil on the foil on the cookie sheet. Spread with a basting brush.

3. Beat egg into a small bowl.

4. Place the 1/2 c. Panko and 1 heaping Tbsp. of parmesan cheese in Ziploc bag.

5.  Season the cut chicken with ‘seasonings’ mixture from the custard cup,
Form an assembly line from left to right: seasoned chicken, bowl of egg,  crumb mixture in bag and oiled cookie sheet.
Designate one person be the WET chef and another who is DRY chef. The “wet” chef will take their hands and take a chunk of chicken put it in the egg bowl and coat it.  The dry chef will open the bag of crumbs for the wet chef to drop the chicken nugget in ONE at a time.  The dry chef will shake once to coat and press lightly onto the chicken nugget to help crumbs stick, remove chicken from bag then place on the baking sheet.The wet chef should be starting the next piece of chicken while the dry chef is pressing the crumbs.
Place in oven and bake 8 – 10 minutes. Switch oven operation to BROIL(HI) while turning the chicken over then cook another 4 – 5 minutes or until light brown.


Applesauce Energy Bars from Allrecipes.com

  • 1 cup Mott’s Natural Applesauce
  • 3 cups quick oats
  • 1 c. all purpose flour
  • 1 c. sweetened coconut flakes
  • 1 c. dried fruit bits
  • 2/3 c. brown sugar
  • 2 tsp. ground cinnamon
  • 2 tsp. baking soda
  • 1/2 c (1 stick) melted butter, cooled
  • 1 egg
 energy

1. Preheat oven to 350 degrees.  Combine oats, flour, coconut, fruit bits, cinnamon and baking soda in large mixing bowl.

2. In separate bowl, mix together, melted butter, brown sugar, applesauce, and egg. Stir applesauce mixture into dry ingredients until just combined. Spread mixture into lightly greased 9X13 pan.

3. Bake 20-25 minutes, until lightly browned.  Remove from oven and cool before cutting into squares or bars.


Brownies

Preheat oven to 350 degrees. Cover the bottom of an 8×8 pan with foil, shiny side down. Fold foil over the edges of the pan.

Put into a  microwave in a glass measuring cup and melt for 1 minute:

      2 oz. baking chocolate (read the box for amount equivalents)

1/2 stick butter

Set aside and Let cool.

Put into a large bowl and mix

1 cup sugar

2 eggs

1 tsp. vanilla

Sift into a small bowl:

1 c. flour

1/2 t. baking powder

1/2 t. salt

Add flour mixture to sugar mixture. Mix well.

Add chocolate mixture. Mix well.

Spread batter into foiled pan.

Bake 20-30 minutes or until toothpick comes out clean.

Yum!


Blondies

1 cup sifted all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts
1/3 cup butter, melted
1 cup packed brown sugar
1 egg, beaten
1 tablespoon vanilla extract
2/3 cup white chocolate chips

1. Preheat oven to 350°. Grease a 9×9-inch baking pan.

2. Into a sifter, measure 1 cup flour. Add baking powder, baking soda, and salt. Sift and set aside.

Melted butter for 30 seconds in the microwave and add the brown sugar.  Mix well.

Beat one egg with a fork in a custard cup.  Add vanilla into the brown sugar mixture and add beaten egg.  Mix well.

Add flour mixture, a little at a time, mixing just until combined.  Add the white chips.

5. Spread the batter into the prepared pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.


Low Fat Brownies
*Apple sauce gives these added flavor and extra moistness

1 c. sugar
1/2 cup applesauce*
2 eggs
1 t. vanilla
1 c. flour
1/2 c. unsweetened cocoa
1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1/2 c. chopped nuts (optional)

  1. Heat oven to 350 degrees F. Grease 9 inch square pan.
  2. In large bowl, combine sugar, applesauce and eggs, mix well.
  3. Stir in vanilla; blend thoroughly. Stir flour, cocoa,, baking powder, baking soda and salt; mix well. Stir in nuts.
  4. Bake for 25-35 minutes or until toothpick inserted in center comes out clean. Cool.
  5. Just before serving, use foil strips or a doily to make design with powdered sugar, cocoa and cinnamon.

Makes 16 servings

 


Microwave Brownies

Ingredients:

  • 1/2 cup (1 stick) unsalted butter
  • 3 ounces unsweetened chocolate
  • 2 large eggs
  • 1 cup sugar
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • Nonstick cooking spray
  • 1/2 cup chocolate chips

Directions:
1. Put the butter and chocolate into a microwave-safe bowl and heat on high for 1 to 2 minutes, stirring every 30 seconds to melt the chocolate. Set aside.

2. In another bowl, whisk together the eggs, sugar and vanilla.

3. In a large bowl sift the flour with the baking powder and salt. Add the egg and chocolate mixtures  and stir well to combine.

4. Spray an 8 by 8 by 2-inch or 8-inch round microwave-safe glass pan with cooking spray. Pour the batter into the pan, spread it out evenly, and scatter the chocolate chips on top.

5. Cook on high for 5 minutes. Remove from the oven and let rest for 3 minutes before cutting and eating.


Breakfast Bars

3/4 c. flour
3/4 c. toasted wheat germ
1/4 c. sugar
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/4 cup butter or margarine
1/4 c. honey
1 egg
1/2 tsp. vanilla
1 cup. chopped dried fruit
1/2 c. chopped walnuts

Heat oven to 350 degrees. Line an 8 inch pan with foil and grease it. Combine flour, wheat germ, sugar, baking powder and cinnamon. Stir in butter/margarine, honey, egg and vanilla; mix well. Stir in fruit and walnuts. Press mixture firmly in the pan. Bake for 20-25 min or until lightly browned. Makes 10 bars.


Puppy Chow

12 oz. box Rice Chex

12 oz. bag Chocolate chips

2/3 c. creamy peanut butter

1/2 c. of margarine (1 stick)

1 box (1 lb.) powdered sugar

  • In microwave melt chocolate, peanut butter and margarine. Stir every 30 seconds until smooth. Pour over Chex and stir until all Chex are covered. Put powdered sugar in a clean bag and pour in chocolate chex. Close bag and shake until covered.

Great to take to a party!


  • “Balls of Energy”
    1/2 cup pitted dates
  • 1 cup dried apple (not freeze dried, the chewy ones)
  • 1/2 old fashioned oats
  • 1 tsp. cinnamon

1.Combine all the ingredients in a food processor and process until it forms a thick paste.

2.Using a Tablespoon or small ice cream scooper, roll into balls.  Make big, medium or little bites depending on what you want/need.


Funnel Cakes

  • 1/2 cup and 2 Tbsp. flour
  • 1 T. sugar
  • 1/2 tsp. baking powder
  • 1/8 salt
  • 1/3 milk
  • 1 egg

1. Heat 2 inches of oil to 350 degrees (an electric frying pan works best)

2 Pour batter into funnel (cover end of spout with your finger) or use liquid measuring cup.

3. Pour batter into oil (close to surface) forming a 6 inch wide spiral or be creative and do your initial.

4. Cook on both sides until golden brown. Be very careful when turning the funnel cake….very hot oil.

5. Pick up with tongs and drain cake on paper towels.

6. Sprinkle with powdered sugar through a sifter or strainer.

Enjoy and eat it while it’s hot!!


Doughnut Muffins

  • 3 cups flour
  • 2-1/2 tsp. baking powder
  • 3/4 tsp. salt
  • 1/2 tsp. nutmeg
  • 1/4 tsp. baking soda
  • 3/4 cup + 2 T. buttermilk at room temperature
  • 1 stick of butter, at room temperature
  • 3/4 cup + 2 T sugar (I used 1/4 cup Splenda and the class didn’t know!)
  • 2 large eggs
  • 1 cup sugar
  • 1 T. cinnamon
  • 1/2 stick butter

Preheat oven to 375 degrees.  Grease and flour one regular muffin tin or two mini muffin tins.

In a bowl, sift together the flour, baking powder, salt, nutmeg, and baking soda.

In an electric mixer bowl, beat butter and sugar until light and fluffy.  Beat in egg, one at a time, until combined.  With the mixer set on low speed, beat in one fourth of the dry ingredients.  Then beat in one third of the buttermilk.  Continue to alternate until all ingredients are incorporated- finishing with the dry.  Do not over mix.  The batter will be heavy….that is normal.

Using an ice cream scoop (large for regular muffin tin, small for mini muffin pan) and fill prepared muffin tin with the thick batter.  Bake until lightly golden and firm to touch (toothpick test if you would like) for 15-20 minutes.  Let muffins cool for 5 minutes and transfer to wire rack.

To coat muffins:  Combine cinnamon and sugar in a paper bag.  Brush each muffin generously with melted butter and shake gently in a paper bag – just a few muffins at a time.

Serve warm or at room temperature.


Pumpkin Crunch Cake 

  • 1 (15oz) can pumpkin puree
  • 1 (12oz) can evaporated milk
  • 4 eggs
  • 1/2 cup sugar
  • 2 tsp. pumpkin pie spice
  • 1 tsp. salt
  • 1 package yellow cake mix
  • 1 cup chopped pecans
  • 1 cup butter, melted

Directions:

1.  Preheat oven to 350 degrees.  Lightly grease 9X13 pan.

2.  In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, spice and salt.  Mix well and spread in the greased pan.

3.  Sprinkle cake mix over the top of the pumpkin mixture, and pat down.  Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted butter.

4. Bake for 60-70 minutes or until done (tested with clean toothpick).  Top with whipped cream if desired.


Chocolate Cake in a Mug

In a greased mug, Whisk:

1/4 cup flour, 1/4 cup sugar, 2 tablespoons cocoa powder, and a pinch of salt Then add 1 egg, 3 tablespoons milk, 3 tablespoons vegetable oil and a dash of vanilla extract  Mix until smooth. Microwave until puffed, about 2 minutes.


Easy Microwave Chocolate Cake

3 Tbsp. butter, softened

¼ c. white sugar

1 egg

1 tsp. vanilla

¼ cup milk

½ c. flour

2 Tbsp. cocoa powder

¼ tsp. baking powder

1 pinch salt

  1. Spray a medium microwave-safe bowl with non-stick spray and set aside.
  2. In a mixing bowl, combine the butter, sugar, egg, vanilla and milk.
  3. On top of wet mixture in a pile, put the flour, cocoa powder, baking powder and salt.Blend until smooth.
  4. Pour into greased bowl.
  5. Cover with plastic wrap and cook in the microwave on high for 2-1/2 minutes, or until cake springs back when touched.CAUTION:Bottom and Sides of bowl will be HOT – use pot holders to remove from microwave.
  6. Let cake sit 5 minutes while you wash dishes.
  7. Over turn onto plate, teacher will cut cake while you wash/dry bowl.

ENJOY!!!!!