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.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.
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 knots 2 inches apart on greased baking sheets.
12. Cover and let rise in proofing oven for 30 minutes or until doubled in bulk. 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 tsp. cinnamon
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
1 ½ C. flour
1 tsp. salt
1/2 C. + 2 Tbsp. shortening
3 to 5 Tbsp. ice cold water water
Oreo Crumb Crust
1 cup finely crushed Oreo crumbs
3 Tbsp sugar
1/4 cup butter, melted
Pat ¾ of the mixture over the bottom of a single-crust baked 9-inch pie crust. Use the remaining ¼ of the mixture to sprinkle on the whipped cream at serving.
Filling
Soften cream cheese and beat until fluffy. Add milk, slowly, while beating. Add lemon juice, vanilla and beat well. 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.
Fruit Pizza
(the crust/frosting is to die for)
Old Fashioned Sugar Cookie:
3/4 cup sugar
1/3 cup shortening
1 egg
1/2 tsp. vanilla
1 tbs. milk
1 1/2 cup flour
1 tsp. baking powder
1/8 tsp. salt
Frosting:
1 (8 ounce) package cream cheese
1/2 cup white sugar
2 teaspoons vanilla extract
Topping:
½ can (4 oz. or ¼ cup) canned pineapple tidbits
1 fresh kiwi
¼ cup mandarin oranges
¼ cup frozen blueberries
¼ cup frozen raspberries
1 fresh banana
Mix sugar, shortening, egg, vanilla and milk with electric hand mixer until creamy. Add dry ingredients.
1 jalapeno
½ clove garlic
1 ripe mango, peeled and pitted
1 tbsp. lime juice
1/8 bunch cilantro, washed
1 can (14.5 oz) whole tomatoes
1 can (14.5 oz) stewed tomatoes
salt and pepper to taste
3 Tbsp. fresh grated Parmesan cheese - This will be put on the serving table, by the teaching assistant, for all to use when the soup is served.
Heat oil in a large saucepan over medium heat. Add onion and garlic and cook until the onion is soft, about 2 minutes, stirring occasionally. Add chicken broth, tomatoes, parsley, basil and oregano to saucepan. Bring to a boil, reduce heat , and simmer covered for 10 minutes.
Pineapple Muffins (30 muffins)
3/4 C. sliced almonds. Divide in half.
1 ½ cans (30 oz. total) crushed pineapple. Drain and reserve juice for glaze.
1 ½ tsp. baking soda 1 ½ C. sugar
1 ½ tsp. salt 1 Tbsp vanilla
¾ C. sour cream 1 ½ egg
Measure and combine flour, baking soda, and salt.Cream sugar, vanilla and cream cheese. Add egg and beat. Add flour to creamed mixture alternately with sour cream.
Spoon muffin batter over the almonds. Sprinkle the remaining almonds on top of the batter.
Glaze
2 C. powdered sugar
3 Tbsp. pineapple juice
2 Tbsp. soft margarine
Beat until smooth. Drizzle over warm muffins.
Streusel Raspberry Muffins (2 dozen)
Pecan Streusel Topping
1 C. milk
3 C. flour 1 C. butter or margarine, melted
1 C. sugar 2 eggs, beaten
4 tsp. baking powder 2 C. fresh or individually frozen raspberries
Preheat the oven to 375° and grease muffin pans. Prepare the streusel topping and set aside (recipe below).
Combine dry ingredients in a large bowl.
