Student
Recipes - Management Lab
The Purpose of this lab is to
reinforce lab planning, lab procedures and proper measuring techniques.
Student
Lab Reading Assignments
“Easy Quick Breads,” BCC pg. 65; “Muffin
Cures,” BCC pg. 66; Organizing Yourselves in the Kitchen Handout (on Learning
Suite); BYU Cougar Dishwashing Review (on Learning Suite)
Measuring Reminders:
·
Use a liquid measuring cup to
measure liquids.
·
Use a dry measuring cup to measure
dry ingredients, pastes, shortening, and peanut butter.
·
For all powders – spoon into the dry
measuring cup and level off.
·
For all granules – scoop into the
dry measuring cup and level off.
·
For all pastes, shortenings and
butters – pack in, working out all bubbles and then level off. Use non-stick spray for pastes and plastic
wrap for shortening.
Equipment Reminders:
·
A jelly roll pan has sides, a cookie
sheet does not.
·
Use the kitchen aid mixer as a first
choice in most recipes. It will make
your work easier.
o
The wire whip is for whipping
liquids (example: whipping cream or egg
whites).
o
The paddle (metal with three
openings) is used for batters and thin dough.
o
The dough hook (j-shaped) is used
for thick dough (bread).
·
Use parchment paper instead of
greasing pans. When greasing is
required, use shortening for breads and cakes; non-stick cooking spray for
cookies and muffins.
Oven Reminders:
·
WATCH bake times and check for
doneness throughout the baking process.
Some ovens are hotter than others and your product will be overcooked if
you leave it in the oven for the time listed in the recipe.
·
Add at least a 5 minute stand time
before removing muffins from the muffin tins.
·
Always check oven rack placement
before preheating ovens. The center of
the food product should be in the center of the oven.
·
Set your oven on “Convection”
setting to activate the fan. When on
convection setting, you can cook multiple pans of food on all rack levels in
your oven.
Lab Reminders;
·
Get all perishable items and place them
in your refrigerator or freezer so that the items on the cart can be
refrigerated within 30 minutes.
·
Wipe out your ovens BEFORE
cooking. They will be too hot after use.
Kitchen 1 Oatmeal Chocolate Chip
and BEAN Cookies
Kitchen 2 Streusel Raspberry Muffins
Kitchen 3 Pineapple Muffins
Kitchen 4 Buttermilk Bran Muffins
Kitchen 5 Cherry Jam Tarts
Kitchen 6 Gingersnaps
Kitchen 7 Old-Fashioned Oatmeal
Cookies
Kitchen 8 Streusel Raspberry Muffins
Kitchen 9 Pineapple Muffins
Kitchen 10 Cherry Jam Tarts
Kitchen 11
Gingersnaps
Oatmeal Chocolate Chip and BEAN
Cookies
These cookies have a low-fat secret. They’re full of beans! This recipe has been adapted from Idaho State University researchers in Pocatello. This recipe replaces 75 percent of the butter with beans and applesauce to create cookies with fewer calories and fat.
These cookies have a low-fat secret. They’re full of beans! This recipe has been adapted from Idaho State University researchers in Pocatello. This recipe replaces 75 percent of the butter with beans and applesauce to create cookies with fewer calories and fat.
1 ½ cups old-fashioned oats
¾ cup drained and rinsed great
Northern white beans
¼ cup applesauce
1 Tbsp. water
3 Tbsp. butter, softened
1 cup firmly packed light brown
sugar
2 large eggs
1 tsp. pure vanilla extract
¼ tsp. butter extract
2 cups all-purpose flour
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 ¼ cup milk chocolate chips
Decorative
Piping
½ cup milk chocolate chips
1. Pre-heat
oven to 375ยบ.
2. Line baking
sheets with parchment paper. You will
have to borrow cookie sheets and jelly roll pans from one of the kitchens doing
muffins. Remember to return the pans to
the correct kitchen.
3. In blender,
process oats until finely ground but not powdery. Pour the oats into a separate bowl and
combine with the flour, baking powder, baking soda and salt.
4. Drain and
rinse the beans in a sieve. Allow all
the water to drain off the beans. In the
blender, puree the beans, ¼ cup applesauce, 1 Tbsp. water, eggs, vanilla and butter
extract.
5. In your
KitchenAid mixer, cream the sugar, butter, and the above pureed mixture (scrape
out your blender thoroughly) and beat well.
6. With
mixer on low speed, mix in the oat and flour mixture.
7. Gradually
stir in the milk chocolate chips.
8. Using the
small spring-loaded cookie scoop, drop dough by spoonfuls on prepared cookie
sheets. Using a wet hand, press the
dough to the thickness of the chocolate chips.
9. Bake
for 8-10 minutes, or until golden brown.
10. Cool slightly
before putting on cooling rack. You may
need to put the cookies in the freezer in the dispensary so that they will cool
on time.
Decorative
Piping
11. After the
cookies are completely cooled, gradually melt the ½ cup milk chocolate chips in
the microwave in 30 second intervals in a FREEZER zip-lock bag. The chocolate
chips should NOT become warm – only to the warmth of your hand – a total of 1
minute should do it. Massage the chips
with your hands between the 30 second intervals.
12. Snip a SMALL
corner off (toothpick size) and pipe the melted chocolate in a zig-zag pattern
on the tops of the cooled cookies. Place
the decorated cookies in a cold place for the chocolate to set.
Streusel Raspberry Muffins (18 regular-sized muffins)
Pecan Streusel Topping (below)
1 C. milk
3 C. flour 1 C. butter, melted
1 C. sugar 2 eggs, beaten
4 tsp. baking powder 2 C. fresh or
individually frozen raspberries
1. Preheat
the oven to 375° and line the muffin tins with
paper liners.
For lab, you will use regular-sized muffin tins. Use the insulated, shiny muffin tins from the
front of the room. Remember if you are
using dark pans, lower the oven temperature by 25 degrees and watch the baking
time. You will probably need a little
longer bake time with the lower temperature.
2. Prepare
the streusel topping and set aside (recipe below).
3. Combine
dry ingredients in a large bowl.
4. Combine
milk, butter, and egg in a small bowl.
5. Pour
wet ingredients into flour mixture, and stir just enough to combine.
6. Spoon
half the batter into the muffin cups.
7. Put
4 raspberries in each cup.
8. Spoon the
rest of the batter over the raspberries, leaving enough room for streusel
topping.
9. Sprinkle
topping onto batter.
10. Bake
25 to 30 minutes, or until a toothpick comes out clean.
11. Remove
from pan and cool on a rack.
Pecan
Streusel Topping
½ C. chopped pecans ½ cup packed brown sugar
½ C. flour ¼ cup melted butter
1. Combine
pecans, brown sugar and flour in a small bowl.
2. Add
melted butter, and stir until it resembles crumbs.
3. Sprinkle
over muffins before baking.
Pineapple Muffins (30 regular-sized muffins)
For this recipe, you will use muffin liners. For lab, you will use regular-sized muffin tins. You may have to go to other kitchens to borrow muffin tins or from the front of the room on the counter. Make sure to return them after use. Your kitchen should only have one 6-muffin tin.
For this recipe, you will use muffin liners. For lab, you will use regular-sized muffin tins. You may have to go to other kitchens to borrow muffin tins or from the front of the room on the counter. Make sure to return them after use. Your kitchen should only have one 6-muffin tin.
It is crucial that you lightly spoon
in and level off when measuring the flours.
3/4 C. sliced almonds. Divide in half.
1 ½ cans (30 oz. total) crushed
pineapple. Drain and reserve juice for
glaze.
1 ½ c. all-purpose flour 2 Tbsp. canola oil
1 ½ c. whole wheat flour 4 oz. low fat cream cheese
1 ½ tsp.
baking soda 1 ½ C.
sugar
1 ½ tsp. salt 1 Tbsp vanilla
¾ C. low fat sour cream 1 ½ egg
1.
Lightly spoon in and level off
the flours when measuring.
2.
Measure and combine flour, baking
soda, and salt.
3.
Drain the crushed pineapple using a
kitchen sieve. Using the back of a
spoon, press all the juice through the sieve. Reserve the juice
4. Cream
sugar, oil, vanilla and cream cheese.
5. Add
egg and beat.
6. Add
flour to creamed mixture alternately with sour cream.
7. Fold
in drained pineapple.
8. Prepare
muffin tin by inserting paper liners. Spray paper liners with cooking spray. ***TIP
– When using non-stick cooking spray on muffin tins, wipe the top surface clean
before baking.***
Distribute half of sliced almonds in the bottom of the cups.
9. Spoon
muffin batter over the almonds.
10. Sprinkle
the remaining almonds on top of the batter.
11. Bake
at 350° for 30 minutes or until golden.
Glaze 1 C.
powdered sugar 1 ½ Tbsp.
pineapple juice
1
Tbsp. soft margarine
1. Beat
until smooth. Drizzle over warm muffins.
Buttermilk Bran Muffins (Makes 48 mini muffins using mini muffin liners)
½ C. 100% Bran Flake cereal 1 ¼ C. flour
1 C. All Bran cereal ¼ tsp. salt
½ C. boiling water 1 ¼ tsp. baking soda
¼ C. shortening 1 C. buttermilk
1 egg ½ C. sugar
1 C. raisins
1. Preheat
oven to 375°. Prepare muffin
tins.
2. Combine
cereals and hot water. Let stand.
3. Beat
shortening, egg, buttermilk and sugar in a separate bowl.
4. Add
softened cereal to the egg mixture and beat to combine.
5. Combine dry
ingredients and raisins in the food processor and process until raisins are
chopped. Stir with wet mixture
ingredients until just mixed.
6. Bake mini
muffins 10 to 12 minutes. If making
regular sized muffins, bake 18 to 20 minutes.
Remove from pan. Cool on rack.
7. The
batter can be put in the refrigerator and used for several weeks.
Cherry Jam Tarts (makes 24. Plan your time carefully. Rolling out the cookies takes time.)
3 3/4 C. flour 3/8 tsp. salt 1 ½ egg
3/4 C. sugar 3 Tbsp. milk 3/8 tsp. baking soda
1 C. butter, softened 1 1/2 tsp. almond extract 1 C. cherry preserves
1. Preheat
oven to 350°
2. In
a large mixing bowl, combine all ingredients except cherry preserves.
3. Beat at low
speed, scraping the bowl often, until well mixed (3 to 4 minutes). Divide the dough in half (part for bottoms,
part for tops)
4. On a
plastic-wrap-covered surface 18” x 24”, press the dough to 1/8 inch thickness
using your hand. Use the other hand to
keep the outer edge smooth. Put another
layer of plastic wrap on top of the dough.
Roll the dough to 1/16 inch thick (very thin). Using the outer cutting surface of the tart
press (don’t press on the middle), cut out 24 rounds with a 3 inch tart
press.
5. Remove the
cut cookies from the plastic wrap by sliding one hand under the plastic wrap to
help lift the cookies from the wrap. The
other hand can peel the cookies off the top of the plastic wrap. Place the cookies on two un-greased parchment
paper lined cookie sheets.
6. Place
a level 1 1/2 teaspoons of cherry preserves in the center of each.
7. Roll out the
second half of the dough in the same manner that you rolled the bottoms. Cut out 24 rounds, then cut a heart shape
from the center of each cookie with a tiny cookie cutter. Remove from the plastic wrap using the same
technique that was used for the bottoms.
8. Place these
cookie rounds on top of the first cookies, centering the cut out over the
preserves.
9. Seal the two
cookies together by pressing down on the center plunger of the tart press. This will seal around the edges. Sprinkle with sugar.
10. Bake for 15
to 20 minutes, or until edges are very lightly browned. Remove immediately. Cool.
Gingersnaps (makes 2 ½ dozen)
¾ cup oil
1 cup brown sugar
1 egg
¼ cup molasses
2 ¼ cups flour
2 tsp. baking soda
1 egg
¼ cup molasses
2 ¼ cups flour
2 tsp. baking soda
¼ tsp. salt
2 tsp. cinnamon
1 tsp. ground cloves
2 tsp. ginger
2 tsp. cinnamon
1 tsp. ground cloves
2 tsp. ginger
½ lb. white chocolate
for frosting half of the cookie
1. Cream oil and sugar; beat in egg, then
add molasses.
2. Add dry
ingredients to oil mixture and mix well.
3. Use the
small spring-loaded cookie scoop to form cookies. Place on parchment paper lined cookie sheet
2" apart and bake at 350 degrees for 8 to 10 minutes. You will use three cookie sheets, so you
will need to borrow and return one from a kitchen that is preparing muffins for
lab.
4. Cool
slightly before removing from cookie sheet.
5. While the
cookies are baking, sliver the white chocolate by using your largest chef’s
knife and cutting board. Place the
slivered white chocolate in a 2-cup liquid measuring cup. Carefully melt the white chocolate in the
microwave at 30 second bursts, stirring between each 30 second melting
time. The chocolate should remain only
slightly warm, never hot to the touch.
6. Tip the
melted chocolate to the edge of the measuring cup and frost one half of the
cookie’s top surface with the white chocolate.
This may be accomplished by dipping the top of the cookie to cover one
half its surface.
Old-Fashioned Oatmeal Cookies (adapted from Betty Crocker)
1 cup packed brown sugar
¼ cup shortening
¼ cup margarine
¼ cup buttermilk
½ teaspoon vanilla
2 cups oats
3/4 cup whole wheat flour
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
1. Heat
oven to 375°.
2. Mix
brown sugar, shortening, margarine, buttermilk and vanilla in a large bowl.
3. Stir
in remaining ingredients.
4. Drop dough
onto parchment paper lined ungreased cookie sheet about 3 inches apart. With a wet hand, press the cookies to a
½-inch thickness.
5. Bake
until golden brown, 8-10 minutes.
6. Immediately
remove from cookie sheet to cooling rack.
Lecture Demonstration Recipe - Orange
Cranberry Nut Muffins - Makes 48 mini muffins (use liners)
2 1/3 c. flour
1 ½ tsp. baking powder
½ tsp. baking soda
1 tsp. salt
¼ c. shortening.
1 c. orange juice
2/3 c. sugar
1 Tbsp. orange zest (show zester)
1 egg (beaten)
1 to 1 ½ c. chopped walnuts
1 c. dry cranberries (coarsely chopped)
1 ½ tsp. baking powder
½ tsp. baking soda
1 tsp. salt
¼ c. shortening.
1 c. orange juice
2/3 c. sugar
1 Tbsp. orange zest (show zester)
1 egg (beaten)
1 to 1 ½ c. chopped walnuts
1 c. dry cranberries (coarsely chopped)
- Use the blade in the food processor to chop the cranberries in the flour. This prevents the cranberries from sticking to the food processor blade. Combine the flour/cranberries with the remaining dry ingredients in a mixing bowl and thoroughly mix them together.
- Cut the shortening into the dry ingredients until the shortening is about the size of un-popped popcorn kernels.
- Combine and orange juice, sugar, orange zest and beaten egg.
- Stir the liquid ingredients into the dry ingredients. Stir until just combined. DO NOT over mix.
- Fold the chopped nuts and the cranberries into the batter.
- Spoon into well-greased muffin cups and bake in a preheated oven at 350° for 10-12 minutes or until golden brown. For big muffins, bake at 350˚ for 20-30 minutes.***TIP – When using non-stick cooking spray on muffin tins, wipe the top surface clean before baking.***
- Allow muffins to sit in the pan for about 5 minutes before removing them.
