Fats & Oils

Student Recipes - Fats and Oils
The purpose of this lab is for students to prepare foods with fats as ingredients or incorporated into preparation techniques. Students will also sample and compare foods prepared with frying and non-frying cooking methods.

Student Lab Reading Assignments
“Fats and Oils,” BCC pp. 18-19; “Biscuit Tips,” BCC pg. 72; “Biscuit Cures,” BCC pg. 72

Frying Note: All appliances are different. Even if they appear to be the same, they heat differently, cook differently, can have hot spots, etc. When frying, please check your oil temperature with a thermometer or with a small piece of dough or batter. Temperatures in your recipes are just a gauge. You may need to adjust temperature from what’s written in the recipe if your oil seems to be too hot or too cool. Ask your TA or instructor for help if necessary.  For high altitudes, reduce the temperature 3 degrees for every 1000 feet above sea level.

Use the following schedule when lab time (the first 30 minutes) is used for Magnificent Meal Planning:
Kitchen 1       Belle’s Baked Chicken
Kitchen 2       Black-Bottom Cherry Cream Cheese Pie (with pre-made standard crust)
Kitchen 3       Southern Fried Chicken and Honey Mustard Sauce (for chicken)
Kitchen 4       Empanadas
Kitchen 5       Poppy Seed Dressing with Salad and Bowknots (beginning at step 10) and Cinnamon Cream Cheese Butter
Kitchen 6       Quesadillas and Guacamole
Kitchen 7       Baked Potato Fries and Seasonal Vegetables (mix both recipes and bake together)

Kitchen 8       Black-Bottom Cherry Cream Cheese Pie with pre-made standard crust)
Kitchen 9       Southern Fried Chicken and Honey Mustard Sauce for chicken)
Kitchen 10     Bowknots (TAs make Step 1-9) and Cinnamon Cream Cheese Butter  and Poppy Seed Dressing with Spinach Salad
Kitchen 11     Quesadillas and Guacamole

Seasonal Vegetables













2 stalks of broccoli
2 carrots
2 zucchini
1 tsp. Mrs. Dash Seasoning
2 Tbs. olive oil
                                   
 1.        Preheat oven to 400°.  Figure your total cook time so that vegetables are served hot and on time.
2.         Scrub and peel (if necessary) vegetables and pat dry.  Remember that we use the broccoli stem after it is peeled.
3.         Cut seasonal vegetables into bite-size portions.  Put in separate bowls.
4.         Mix oil and Mrs. Dash.
5.         Drizzle 1/3 of seasoned oil over carrots. Toss carrot pieces to coat.
6.         Arrange carrots in a single layer on a jellyroll pan.
7.         Bake 10-15 minutes.  Season and add broccoli to pan. Toss and bake 10 more minutes.
8.         Season and add zucchini to pan. Toss and bake 10 more minutes. Bake additional time to ensure that all vegetables are tender.  Remove to a serving platter and enjoy.

Baked Potato Fries














Note:  Russet potatoes are best for baking.  This recipe will allow you to experience the flavor and textural differences of the Russet, Yukon Gold and Red Pontiac potatoes.
4 baking potatoes (Russet)
2 Yukon Gold Potatoes
2 Red Pontiac Potatoes                  1 medium onion
1 tsp. salt                                           1 tsp. dried thyme leaves
2 Tbs. olive oil                                   1/2 tsp. pepper

1.         Preheat oven to 400°.
2.         Scrub potatoes and pat dry.
3.         Cut potatoes in half.  Cut each half into ¾”-thick wedges. Put in a bowl.
(You may cut them in half again to cook faster.) Cut onion into thin slices.
4.         In a bowl, mix salt, pepper, and thyme together. Add oil.
5.         Add potatoes and onions to seasonings and oil.  Stir to coat.
6.         Arrange seasoned potatoes and onions in a single layer on a jellyroll pan.
7.         Bake 30-45 minutes, or until soft (baking time will depend upon size of potato pieces).
8.         When potatoes and onions are soft, remove to a serving platter and enjoy.

Belle’s Baked Chicken (for lab, 2.5 pounds or ¼  breast per person)
1 C. fine dry bread crumbs                         1/8 tsp. garlic salt
1/4 C. dry grated Parmesan cheese         1/8 tsp. pepper
1/8 C. dry parsley                                        
1 tsp. seasoned salt                        

2.5 pounds chicken pieces
¼ cup butter  (melted)

1.         Heat oven to 375°. 
2.         Combine dry ingredients and pour into a flat dish.
3.         Clean chicken pieces.  Remove excess fat.  Remove skin, if necessary.
4.         Pat chicken pieces dry.  Cut extra large pieces in half or smaller.  Make sure that there are enough pieces for each class member.
5.         Dip chicken pieces in melted butter.  Let excess drip off by placing pieces on a cooking rack.
6.         Dredge chicken pieces in crumb mixture.  Let excess fall off.
7.         Place chicken pieces on greased baking pan.
8.         Bake 25-30 minutes in hot oven on center rack, cooking until juices run clear -- 170° for breasts, 180° for thighs and legs.
9.         Place on serving platter and make sure there are enough pieces for each person in lab to sample. 

Southern Fried Chicken (for lab, 2.5 pounds or ¼  breast per person)
2 C. buttermilk                      1 Tbsp. garlic powder
1 ½  C. flour                          1 Tbsp. onion powder
1 ½  C. bread crumbs          1 Tbsp. paprika
½  tsp. salt                             pinch of pepper

2.5 pounds chicken pieces
vegetable oil

1.         Heat vegetable oil in electric skillet to 375°.  If using mini fryers in lab, heat to 325°.
2.         Combine dry ingredients and pour into a flat dish.
3.         Clean chicken pieces.  Remove excess fat.  Remove skin, if necessary.
4.         Pat chicken pieces dry.  Cut extra large pieces in half or smaller.  Make sure that there are enough pieces for each class member.
5.         Dip chicken pieces in buttermilk.  Let excess drip off by placing pieces on a cooking rack.
6.         Dredge chicken pieces in flour mixture.  Let excess fall off.
7.         Repeat steps 5 and 6 to double coat chicken pieces.
8.         Place chicken pieces in hot vegetable oil and fry in mini fryer for about 5 minutes (time will depend on size of chicken pieces) or until no longer pink in center. If frying in electric skillet, you will need to turn each piece after 5 minutes and cook on the other side. Drain on paper towel.
9.         Place on serving platter and make sure there are enough pieces for each person in lab to sample. Serve with honey mustard sauce.

Honey Mustard Sauce
1/2 cup mayonnaise (you may substitute with fat free mayonnaise)
1/4  cup prepared mustard
2 tablespoons sugar
2 tablespoons honey

Stir ingredients together until smooth. Serve in a small bowl with chicken.

Poppy Seed Dressing 














1/4 C. sugar                                      3/4 C. Canola oil
1/2 tsp. dry mustard                         ¼ cup + 2 Tbsp. vinegar
3/4 tsp. salt                                        1 ½ tsp. poppy seeds
1 tsp. grated onion (not dry onion. Use actual onion and grate)
4 oz. sliced mushrooms                             

1.         Combine all ingredients except oil and poppy seeds.  Mix until sugar is dissolved.
2.         Slowly whisk in oil and beat well.
3.         Stir in poppy seeds.  Add 1 1/2 C. thinly sliced mushrooms to marinate.  Cover and chill.

On a large serving platter, use the following ingredients to make multiple salad layers:  


1 pkg. fresh spinach, cleaned and broken
1/2 lb. grated Swiss cheese
1/2 lb. bacon, cooked and crumbled
1/2 medium red onion, thinly sliced
1 cup (8 oz) cottage cheese


 Spoon dressing and mushrooms over the top, and serve.

Homemade Flour Tortillas













3 1/2 C. flour (lightly spoon in and level off)
1 C. warm water
1 ½ tsp. baking powder
1/3 C. milk
1/2 Tbsp. salt
1/2 C. shortening

TIP:  Keep the dough covered with plastic wrap during all steps of preparation.
1.            Mix dry ingredients in your Kitchen Aid mixer with the paddle.
2.            Mix milk and water, and heat to just below boiling.
3.            Add milk/water mixture and shortening to flour mixture and knead with the dough hook in your Kitchen Aid mixer to a soft dough.  Have your instructor check the dough to see if you have mixed it to the correct consistency.
4.            Break into 24 balls.  Cover with plastic wrap and let rest 10 minutes or more.
5.            Slightly flatten each ball with the palm of your hands. Roll out with almost no flour on the board, but with flour on the roller. If you have a tortilla press, you may use that.
6.         Empanada:  Time saving hint:  After you have opened the can of pie filling, use your knife to cut the pie filling into smaller chunks while it is still in the can.  Fill half the uncooked tortilla with about 3 Tbsp. apple pie filling.   Make sure that there is no filling on the edges or it won’t seal.   Moisten the edges of the tortilla with water.  Fold over and seal the edges with a fork.   Meanwhile heat oil in a deep fryer to 375°. Fry empanadas on both sides.  Drain on paper towel.  Dust with powdered sugar.
7.         Quesadilla:  Grate 4 C. of cheese (Cheddar, Mozzarella, and Monterey Jack).  Add 1 can (4 oz.) chopped mild green chiles, 1 can (4.5 oz.) chopped olives, and 1 medium onion, diced.  Mix together to make the filling.  Brown each uncooked tortilla in electric skillet (325-350° F). On one browned tortilla, spread ¼ cup filling.   Place another browned tortilla on top and arrange all the quesadillas on a jelly roll sheet.  Place in a preheated oven (325˚)  to heat through and melt cheese in filling, about 10 minutes.  
Serve with:
½ cup sour cream and Guacamole

Guacamole
2 avocados
1/8 red onion
lime juice (read the back of the packet for quantity – usually 1 T.)
Guacamole seasoning packet
Mix according to packet instructions.

Pumpkin Bowknots with Cream Cheese Butter (TAs will prepare steps 1-9)













1 1/2 tsp. instant dry yeast                          1/8 tsp. cloves
¼ c. sugar                                                  1/2 tsp. salt
1/2 C. milk, warmed to 110°                      5 T. melted butter
3 - 4 C. flour                                              1 large egg, slightly beaten
1/8 tsp. nutmeg                                           1 C. pumpkin puree
1/2 tsp. cinnamon
                                   
1.         Place an 8 x 8 baking pan of hot water in your kitchen’s top oven on the floor of the oven and pre-heat oven to 170 degrees. TURN OVEN OFF. You have just made a proofing oven.
2.         In a small bowl, combine yeast, sugar, and warm milk (30 seconds in the microwave).  Let stand a few minutes, until the yeast is well dissolved.  Warm the flour for 30 seconds in the microwave in a microwave safe bowl.
3.         In the KitchenAid mixer, combine 1 C. flour, nutmeg, cinnamon, cloves, and salt.  Mix, using the mixing paddle.
4.         Add the melted butter, one tablespoon at a time, and mix until the mixture resembles cornmeal.
5.         Add yeast mixture to the dry ingredients in the large bowl. Mix slightly.
6.         Add egg and warmed pumpkin (30 seconds in microwave).  Beat on low until well mixed. 
7.         Change to the dough hook and continue to mix on low (knead), adding small amounts of the remaining flour (up to 3 cups) until the dough pulls away from the sides of the bowl.  Knead an additional 3-4 minutes.
8.         Spray a dinner plate with cooking spray. Put dough on plate; turn to cover dough with cooking spray. Cover with plastic wrap and microwave for 5 seconds for every cup of flour in recipe (20 seconds). Turn dough over and microwave for half of the first microwave cycle (10 seconds).
9.         Divide dough in half. 
10.       Preheat your lower oven to 400 degrees, convection setting.  This will be used for baking your bowknots.
11.       Meanwhile, roll the bowknot dough into two 12 x 7- inch rectangles.  Cut EACH rectangle into twelve 7-inch-long strips.  Tie each strip loosely in a knot.  Arrange all knots on a parchment lined jelly roll sheet. 
12.       Cover and let rise in proofing oven for 30 minutes or until doubled in bulk.
13.       Remove bowl of water from oven and bake bowknots in the preheated lower oven for 15-20 minutes, or until golden brown.  Immediately remove rolls from baking sheets.  Brush with melted butter.  Cool on wire racks.
14.       Serve with cream cheese butter piped from a small hole (pea-sized) in the corner of a freezer zip-lock bag onto the bowknots.

Cream Cheese Butter
4 oz. cream cheese, softened                                ½  tsp. vanilla
¼ C. butter, softened                                               ¼  tsp. cinnamon
½ C. powdered sugar

1.         Beat ingredients with an electric hand mixer until smooth.  Put in Ziploc bag, seal and cut a small hole in corner of bag. Pipe mixture onto cooled bowknots.

Black-Bottom Cherry Cream Cheese Pie

Note:  This pie has a standard pastry crust with an oreo crust on top of it (black-bottom).  After cooling, it is then filled with the cream cheese filling and topped with cherries, whipped cream and oreo crumbs.














1 (15 oz.) can sweetened condensed milk
1 (8 oz.) pkg. cream cheese
1 tsp. vanilla extract
1/3 c. freshly squeezed lemon juice
1 can cherry pie filling
standard pastry (below)
Oreo crumb crust (below)
½ cup whipping cream
2 T. sugar

Standard Pastry (THIS WILL BE PRE-MADE BY TAs)
1 ½ C. flour
1/2 tsp. salt
1/2 C. + 2 Tbsp. shortening
3 to 5 Tbsp. ice cold water

1.         Stir flour, then spoon lightly into measuring cup.  Level.
2.         Place flour and salt in a mixing bowl.  Stir together.
3.         Measure shortening and use pastry blender to cut the shortening into the flour until the shortening is kidney bean sized. 
4.         Sprinkle in water 1 Tbsp. at a time, mixing with your rubber scraper or a large spoon until flour is moistened, and dough almost cleans the sides of the bowl. (The less you handle it, the flakier the crust will be.)
5.         Gather dough into a ball.  Flatten on a lightly floured board, and roll into a large, even circle. Put in 9” glass pie pan, crimp edges and poke with fork.
6.         Bake at 450°.  Bake 10-15 minutes or until golden brown. 

Oreo Crumb Crust
1 cup finely crushed Oreo cookie crumbs
3 Tbsp. sugar
¼ cup butter, melted
1.         Combine cookie crumbs and sugar.  Add butter; blend until all crumbs are evenly moist.
2.         Pat ¾ of the mixture over the bottom of a single-crust baked 9-inch pie crust.
3.         Use the remaining ¼ of the mixture to sprinkle on the whipped cream at serving.
  
Filling
1.         Soften cream cheese and beat until fluffy.
2.         Add milk, slowly, while beating. Add lemon juice, vanilla and beat well.
3.         Pour into crust. Chill and then top with cherry pie filling.

To serve:  Whip the whipping cream and gradually add 2 Tbsp. sugar.  Top each slice of pie with whipped cream and chocolate cookie crumbs.

 Buttermilk Biscuits (Makes 24)
This recipe is made in lecture or demonstrated in lab.

4 cups all-purpose flour
2 tablespoons baking powder
1 ½ teaspoons salt
1 teaspoon baking soda
½ cup plus 2 tablespoons vegetable shortening (chilled)
2 cups buttermilk

1.            Preheat oven to 425 degrees F.
2.            In a large bowl, stir together flour, baking powder, salt, and baking soda.
3.            Cut cold shortening into the flour mixture with a pastry blender until the mixture forms coarse crumbs.
4.            Add buttermilk tossing with a fork, until dough holds together.
5.            Turn dough onto a floured surface and form into a disk.
6.            Knead lightly just a few times until smooth.
7.            Pat dough to a 3/4-inch thickness.  Using a biscuit cutter or glass dipped in flour, cut biscuits.
8.            Place biscuits about 2 inches apart on an ungreased baking sheet.  For softer biscuit sides, place biscuits next to each other.
9.            Gather the trimmings and repeat forming and cutting.
10.         Bake about 12 to 15 minutes, until golden brown.

Honey Butter

Mix 1 part butter with 1 part honey and beat until light and fluffy with wire whip attachment.

1/2 cup butter

1/2 cup honey
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