Mustard/Pig in a Blanket

Whole Grain Roasted Garlic Mustard -

**Recipe found at: http://www.cooking.com/recipes-and-more/recipes/Whole-Grain-Roasted-Garlic-Mustard-recipe-12579.aspx

1/4 cups whole yellow mustard seeds (see Tip)

3/4 cup whole brown mustard seeds (see Tip)

2 1/2 cups cider vinegar

1 1/2 cups water, plus more as needed

1 head garlic

1 teaspoon extra-virgin olive oil

1/2 cup pure maple syrup

2 tablespoons salt

1/4 cups whole yellow mustard seeds (see Tip)

3/4 cup whole brown mustard seeds (see Tip)

2 1/2 cups cider vinegar

1 1/2 cups water, plus more as needed

1 head garlic

1 teaspoon extra-virgin olive oil

1/2 cup pure maple syrup

2 tablespoons salt

Pigs in Blankets -

**Recipe found at: http://www.epicurious.com/recipes/food/views/Pigs-in-Blankets-10176

Yield: Makes 20

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons toasted wheat germ
1/4 cup chilled vegetable shortening
1/3 cup buttermilk or plain yogurt
1 large egg yolk
10 frankfurters, ends trimmed and frankfurters halved crosswise

Preheat oven to 375°F. and grease a large baking sheet.
In a bowl, whisk together flour, baking powder, baking soda, salt and wheat germ. Blend in shortening with a pastry blender or your fingertips until mixture resembles coarse meal. In a small bowl whisk together buttermilk or yogurt and yolk and stir into flour mixture, stirring until mixture just forms a moist dough.
Knead dough 4 times on a floured surface and with a floured rolling pin roll out into a 12-inch square. Cut dough into 1 1/2-inch-wide strips and roll a strip around middle of a frankfurter until dough just overlaps. Cut pig-in-blanket free from strip and make 19 more pigs-in-blankets in same manner, arranging them, seam sides down, as they are made on prepared baking sheet. Pigs-in-blankets may be prepared up to this point 1 day ahead and chilled, covered.
Bake pigs-in-blankets in upper third of oven until pale golden, about 15 minutes. Makes 20 pigs-in-blankets.

RESPONSE:

For this week we spent the whole week preparing to make pigs in a blanket. We learned about meat and the dangers of raw meat and the importance of refridgerating food. We then moved on to making mustard. Unfortunately, I was not there for the first day when we roasted the garlic and mixed the dry ingredients. Since that was all we had time for that day we finished the mustard the next day and I was able to participate. We used a hand blender to mix the mustard and when it was finally made we put the result in the frigde for the next day. Pigs in a Blanket were next. First we made the dough which went really well and turned out just the way we hoped it would. For the next step we cut the hotdogs in half and wrapped the dough around them. Finally we left them in the oven to cook. They tasted delicious and although I did not have any of the mustard with it the people that did said it was so tasty!

Meals I Make At Home

Crispy Ranch Chicken

Crispy Ranch Chicken is made with buttermilk ranch dressing mix that adds a rich yet mild flavor to boneless skinless chicken breasts.

Prep Time: 10 minutes

Cook Time: 22 minutes

Total Time: 32 minutes

Ingredients:

·         2/3 cup purchased dried bread crumbs

·         1 (0.4 ounce) package buttermilk ranch salad dressing

·         1 teaspoon dried basil leaves

·         1/4 teaspoon pepper

·         1/3 cup sour cream

·         4 boneless, skinless chicken breasts

Preparation:

Combine bread crumbs and salad dressing mix in shallow dish. Place sour cream in another dish. Dip boneless, skinless chicken breasts in sour cream to coat well. Roll coated chicken in bread crumbs, pressing to coat. Place on cookie sheet and bake at 400 degrees F for 18-24 minutes until chicken registers 160 degrees F on a meat thermometer. Serves 4

Garlic Bread Recipe

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·         Prep time: 5 minutes

·         Cook time: 13 minutes

Ingredients

·         1 16-ounce loaf of Italian bread or French bread

·         1/2 cup (1 stick) unsalted butter, softened

·         2 large cloves of garlic, smashed and minced

·         1 heaping tablespoon of freshly chopped parsley

·         1/4 cup freshly grated Parmesan cheese (optional)

Method

Method 1 - Toasted

1 Preheat oven to 350°F.

2 Cut the bread in half, horizontally. Mix the butter, garlic, and parsley together in a small bowl. Spread butter mixture over the the two bread halves. Place on a sturdy baking pan (one that can handle high temperatures, not a cookie sheet) and heat in the oven for 10 minutes.

3 Remove pan from oven. Sprinkle Parmesan cheese over bread if you want. Return to oven on the highest rack. Broil on high heat for 2-3 minutes until the edges of the bread begin to toast and the cheese (if you are using cheese) bubbles. Watch very carefully while broiling. The bread can easily go from un-toasted to burnt.

4 Remove from oven, let cool a minute. Remove from pan and make 1-inch thick slices. Serve immediately.

Corn on the Cob Recipe

Difficulty: Easy

Time Required: 15 minutes

Here's How:

1.    Fill a large stockpot halfway with unsalted water and bring to a rolling boil.

2.    Add corn on the cob (husk and cornsilk removed) to the boiling water.

3.    Let water return to a full boil.

4.    Cover pot and immediately turn off heat.

5.    Let covered pot sit undisturbed on the burner for 10 to 15 minutes.

6.    Remove corn and serve hot with your choice of butter, margarine, salt, and/or other seasoning.

What You Need:

·         Large stockpot with lid

·         Fresh corn on the cob, shucked (4)

·         Butter, margarine, or condiments of choice

Easter Cupcakes!

 

Vanilla Cupcake:

• 1 1/3 cups sugar
• 1/2 cup butter, cut into 1-inch pieces
• 1 large egg
• 1 large egg yolk
• 1/3 cup milk
• 1/3 cup water
• 1 1/4 teaspoons pure vanilla extract
• 1 1/3 cups all-purpose flour
• 2/3 cups cake flour
• 2 teaspoons baking powder
• 1/4 teaspoon fine salt

Preheat oven to 350 degrees F. Line one 12-cup cupcake tin with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside.
Process sugar and butter in a mixer until very creamy, scraping sides as needed, 1 to 2 minutes. Add the egg and yolk, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend.
Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth and pourable like pancake batter, about 2 minutes.
Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting.
Yield: 12 cupcakes
Prep Time: 20 minutes
Cook Time: 25 minutes
Inactive Prep Time: 30 minutes

**Recipe found at http://leboldusfoods.blogspot.com/2011_04_01_archive.htmlhttp://leboldusfoods.blogspot.com/2011_04_01_archive.htmlhttp://leboldusfoods.blogspot.com/2011_04_01_archive.html

Comments: This is a perfect frosting recipe when making pretty little cupcakes. If desired, just add 1/2 cup unsweetened cocoa powder to the frosting mixture to make chocolate buttercream frosting or for cute and fun cupcakes, tint the frosting with food coloring (I recommend the paste type of food coloring) and sprinkle tops with colored sugar or jimmies.

Ingredients: 8 tablespoons (1 stick/4 oz./113g) butter, at room temperature 3 cups confectioners' (icing) sugar, sifted 3 to 5 tablespoons milk 1 teaspoon pure vanilla extract Food coloring, if tinting frosting Additions: 1/2 cup unsweetened cocoa powder (if making Chocolate Buttercream Frosting)

Instructions: 1. Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the confectioners' sugar, 3 tablespoons of the milk, and the vanilla. 2. Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Add up to 1 tablespoon more milk if the frosting seems too stiff. Makes 2 1/2 cups, enough to frost 24 cupcakes. **Recipe found at: http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/3315/Recipe.cfm

If you have been following my recent blogs you would know that we have had our troubles in the past. Fortunately, making cupcakes gave us no troubles and we were able to make some tasty baking. The thing that I would change is not how we made the cupcakes but the icing. I would have added s bit more milk because this icing was pretty dense and hard to spread. When measuring in baking it is really important that you always have to correct amount of flour and oil. Too much flour and they will be dry and fall apart but to little they won't cook or just won't rise. We did measure correctly though and they turned out delicious!

Oatmeal Chocolate Chip Cookies

Ingredients:

Yield:
 

cookies

• 1/2 cup butter, at room temperature
• 1 cup sugar
• 1 tablespoon molasses
• 1 cup flour
• 1 cup oats
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 egg
• 1 tablespoon vanilla (real vanilla is wonderful in this!)
• 1 cup chocolate chips Change Measurements: US | Metric

Directions:

Prep Time: 10 mins

Total Time: 40 mins

1. 1 Preheat your oven to 375°F.
2. 2 Cream the butter, sugar and molasses together in a stand mixer. Beat until well combined and ‘creamy’. If you don’t have a stand mixer beat vigorously by hand in a large mixing bowl. Add the egg and vanilla to the butter mixture and continue beating until well combined.
3. 3 Meanwhile whisk the flour, oats, salt, baking powder and salt together in a separate bowl.
4. 4 Gradually add the flour mix to the wet mixture, beating just until combined. Stir in the chocolate chips by hand.
5. 5 Using a tablespoon scoop out a ball of the dough and drop onto a lightly greased cookie tray. Flatten slightly. Repeat, leaving lots of room in between the balls for the cookies to expand. Bake for fifteen minutes. Cool for ten minutes then remove from the tray and try to eat only one!

*** http://www.food.com/recipe/crispy-oatmeal-chocolate-chip-cookies-michael-smith-437691
If you were able to read our last post you would have read about our troubles with butter; this experience was no different. Unlike the last though it isn not that we used the wrong type of butter but used way to much of the right one. The recipe called for half a cup of butter but of course we did not realize this until after we had put one whole cup in and mixed it in. Thinking we had forever ruined our recipe we went to the teacher who suggested we double the flour since we doubled the butter. This idea saved our cookies and in the end we were eating yummy, chewy goodness. However, even though the cookies were delicious they were not as sweet as they would have been if we did not add extra butter and flour. Clearly, our group needs to work on paying attention to the little things such as butter.

Brownies

Ingredients

• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
•  
• 3 tablespoons butter, softened
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
4. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.

***Recipe found at http://allrecipes.com//Recipe/best-brownies/Detail.aspx

Boy oh boy, making brownies seems simple enough but for our group we had so many troubles. First of all, the recipe calls for melted butter but we assumed since we were using soft margrine it did not need to be melted. Forunately it turned out alright but we did have to take extra time to stir the margrine in really good. After we got the butter situation figured out we assumed that everything would be smooth sailling but with my group it never is. As we were pouring in the brownie mix into the pan something bumped us and the mix in the bowl completely missed the pan. Not only was mix ALL over the recipe sheet and counter but we also were not able to use a bunch of it so our brownies came out super thin. Don't get me wrong, they were still delicious but if I were to redo this experience I would make sure we were to pay more attention to the recipe and the task at hand instead of the distractions going on around us. My one piece of advice advice to the people trying this recipe is too make sure you go over every detail the recipe calls for instead of just doing a quick brush over.

Oatmeal/Canada Food Guide

¼ cup slivered almonds

1 cup oatmeal

2 ½ cups water

½ cup apple, grated

¼ cup raisins

1 tsp cinnamon

1 tsp vanilla

1 tbsp brown sugar

½ cup (approximately) yogurt

Place the almonds in a medium saucepan over medium-high heat. Stir frequently until the almonds are toasted and fragrant, about 3-4 minutes. Set the almonds aside in a small bowl.

Combine oatmeal, water, apple, raisins and cinnamon in the same saucepan.  Bring to boil, reduce to a simmer until desired thickness. Stir in the vanilla and brown sugar.  To serve, divide between bowls, top with 1-2 tbsp of vanilla yogurt and sprinkle with toasted almonds.

 

***Recipe found @ http://leboldusfoods.blogspot.com/

 

This oatmeal does look delicous and the recipe does seem easy enough nut unfortuantely I was not there to make that tasy meal. Instead I am going to write about the Canadian Food Guide. We have been studying this in class and I must admit that I have not been getting the correct amount of servings from the different food groups. For example, a woman aged 19-50 years needs about 7-8 Food Guide Servings of vegetables and fruit, 6-7 Food Guide Servings of grain products, 2 Food Guide Servings of milk and alternatives and 2 Food Guide Servings of meat ad alternatives. I did not know any of this before we started to learn about it in class. I also learned that there are many alternative for meat if you are not a big fan. Some of these alternatives are tofu, eggs and peanut butter. Did you know that one serving of peanut is only two teaspoons. You can get so much protein from such little bites. In conclusion though, learning about the Canada Food Guide has helped me become a healthier eater!

 

Potatoe Slices

Ingredients

3 3baking potatobaking potatoes, (unpeeled) 3/4 3/4tsp tsp(4 mL) (4 mL) chili powder 3/4 3/4tsp tsp(4 mL) (4 mL) paprika 1 1tbsp tbsp(15 mL) (15 mL) vegetable oil Salt

Preparation:

Place baking sheet in 450°F (230°C) oven for 5 minutes or until hot. Meanwhile, cut each potato lengthwise into 12 wedges; place in bowl and toss with chili powder and paprika. Sprinkle with oil; toss. Bake in single layer on baking sheet for 15 minutes; turn and bake for 15 to 18 minutes or until crisp and golden brown. Sprinkle with salt to taste.

Recipe found @ http://www.canadianliving.com/food/healthy_oven_fries.php

Potatoe slices are a good substitution for fries and are just as easy if not easier. One thing I learned about making these is how to cut potatoes. We did all the slicing of the potatoes ahead of time and learned proper knife safety but it even with the extra tips it was still difficult. A thing to note when following this recipe is that you can add extra spices and do not just need to stick to paprika and chili powder. Some of the other groups used seasoning salt and although our group did not I must say it did add a bit more flavour to the fries when I was going around sampling everyones. My group did do a really good a job though, and the outcome was delicious. This recipe also works if you want to make them into a fry shape but from my own personal experience in cutting potatoes I would say that slices are far more easier to cut then fry shaped. In colnclusion, this is an awesome recipe to try and if you are on the run going from event to event this is a perfect recipe for you!