Teen Living Recipes
These are the lab or demonstration recipes choices we MAY use with 7th grade classes.
1 Preheat oven to 425 degrees F (220 degrees C).
2 In a large bowl, whisk together the flour, baking
3 Turn out onto a floured surface, and knead 15 to 20
4 Bake for 13 to 15 minutes in the preheated oven, or
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.
*If using milk, you will need less than if using buttermilk so start with just 3/4 cups and add more if needed.
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.
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.
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
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:
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.
2 Tbsp. of butter
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.
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
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
Preheat oven to 425 degrees. Combine in a bowl:
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.
1/2 lb. ground meat (beef or turkey)
1 Tbsp. TACO seasoning
1/2 cup tomato sauce
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
5. Put the tacos together.
6. Eat it up – YUMMY!!!!
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,
Applesauce Energy Bars from Allrecipes.com
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.
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:
1/2 stick butter
Set aside and Let cool.
Put into a large bowl and mix
1 cup sugar
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.
1 cup sifted all-purpose flour
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.
1 c. sugar
Makes 16 servings
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.
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.
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
Great to take to a party!
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.
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!!
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.
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.
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.
3 Tbsp. butter, softened
¼ c. white sugar
1 tsp. vanilla
¼ cup milk
½ c. flour
2 Tbsp. cocoa powder
¼ tsp. baking powder
1 pinch salt