Recipes & Reflections

Every lab we complete will require its own blog post. Import your photos (from your camera or the school drive) and add them to your posts.

Copy and Paste the recipes from here to your blog posts,

then answer the reflection questions as part of each lab.

Blog Post Checklist:

(click link above to complete checklist)

If you miss a lab, find a professional photo online of the same item and answer:

-two things you find appealing about the photo

-one thing the artist could have dine to improve the shot- think about balance, colour, lighting, garnishing, props, etc.

-describe three textures present in your photo, using creative adjectives

Chocolate Chip Cookies

155 ml butter

155 ml sugar

90 ml brown sugar

280 ml flour

1 ml baking soda

2.5 ml coarse salt

5 ml vanilla extract

1 eggs

100 ml chocolate chips

Preheat oven to 375°

In a large bowl, cream together butter and sugars until light and fluffy.

Add vanilla, eggs , and salt.

In a separate bowl, mix flour and baking soda.

Mix dry ingredients into wet ingredients. Add chocolate chips. Stir just until combined.

Drop tablespoon sized balls of dough onto parchment lines baking sheets.

Bake until cookies are golden around edges but still soft in the center, approximately 8-10 mins.

Transfer to a wire rack to cool.

Blog Post requirements:

inspiration photo
your photo
compare how yours turned out compared to your inspo photo
two things you like / that went well about the lab or the photo
one thing you would do differently next time

Fluffy Baked Apple Pancake

Apple Mixture:

30 ml margarine

2 apples, peeled, cored, sliced

45 ml sugar

2 ml cinnamon

Batter:

3 eggs

165 ml milk

165 ml flour

10 ml sugar

2 ml salt

Preheat oven to 450°
Melt butter in 9 x 9 pan OR large cast iron pan.
Arrange apple slices over bottom on top of butter.
Sprinkle with sugar and cinnamon.
Put in oven while you make the batter.
Beat the eggs in a large bowl.
Add remaining ingredients and beat well.
Pour over hot apples.
Bake for 20 minutes, until puffed around the edges and browned.
Turn onto plate to serve.

Blog Post Requirements:

two things you like / that went well about the lab or the photo
one thing you would do differently next time

Cinnamon Buns

8 ml dry yeast 215 ml milk

3 ml sugar 30 ml melted margarine

50 ml warm water 500 ml flour

15 ml sugar 4 ml salt

METHOD:

Dissolve yeast and 3 ml sugar in water.Put on top of warm oven until foamy, 5 min. When foamy, pour into large mixing bowl.

2. Add remaining sugar, salt, milk, butter and 375 ml flour to the yeast mixture. Beat for five minutes.

3. Stir in enough flour to make a soft dough. Turn onto lightly floured

counter and knead 10 min. until smooth and elastic.

4. Place dough in plastic bag, label and place on tray to be refrigerated until next period.

NEXT DAY:

Punch down dough, knead 30 seconds . Shape as desired and place in

greased pan, cover with a clean towel and let rise on warm

oven 10 min.

Preheat oven to 375.Bake until golden brown and not doughy looking.

Middle Topping

100 ml brown sugar

10 ml cinnamon

50 ml margarine (melted)

Spread for the

100 ml brown sugar

10 ml cinnamon

50 ml margarine (melted)

Reflection Questions:

one thing you did well on the actual lab
one thing you did well on the photo
one thing you’d do differently in the lab next time
one thing you’d do differently on the photo
describe three textures present in your photo, using creative adjectives

If you missed the lab, find a professional photo online of cinnamon buns and answer:

-two things you find appealing about the photo

-one thing the artist could have dine to improve the shot- think about balance, colour, lighting, garnishing, props, etc.

-describe three textures present in your photo, using creative adjectives

Apple Pie

Pastry Recipe

Apple Pie Filling

40-80 ml sugar

1 ml cinnamon

15 ml margarine

30 ml flour

Dash salt

1 ml nutmeg

3-4 med apples

Heat oven to 425° F
Prepare pastry
Mix flour, sugar, nutmeg and cinnamon in a large bowl
Peel and slice apples into a bowl.
Sprinkle with lemon juice while waiting to mix all together. Mix.
Turn into pastry and dot with margarine.
Roll out top crust of your choice.
Wet edges of bottom crust and seal. Trim and flute edges.
Ensure there are slits or holes for steam vents.
Bake for 40-45 minutes. You may need to cover edges with foil to prevent over browning.
You may also brush with egg wash to enhance colour.

Complete a blog post including the following:

a drawing of your pie plan
photos of the pie before and after baking
the crust recipe
reflection questions:
- one thing you did well on the actual lab
- one thing you did well on the photo
- one thing you’d do differently in the lab next time
- one thing you’d do differently on the photo

Herb & Cheese Pull Apart Loaf

____8____ ml dry yeast ____215____ ml milk

____3____ ml sugar ____30____ ml melted margarine

____50____ ml warm water ____500____ ml flour

____15____ ml sugar ____4____ ml salt

METHOD:

1. Dissolve yeast and 5 ml sugar in water. Put in warm spot until foamy, 5 min.

2. Add sugar, salt, milk, butter and 375 ml flour. Beat 200 vigorous

strokes by hand using a wooden spoon.

3. Stir in enough flour to make a soft dough. Turn onto lightly floured counter and knead 10 min. until smooth and elastic.

4. Place dough in plastic bag, label and refrigerate until next period.

1-2 garlic clove, crushed

75 ml assorted fresh herbs

30-60 ml butter

100 ml Grated Mozza cheese

NEXT DAY:

1. Spread the top with butter then scatter the crushed garlic, herb mixture and grated cheese over both rectangles.

2. Cut the dough into strips, to the height of your loaf tins, with a very sharp knife

3. Lay the strips on top of each and cut the layered strips into squares the width of your tins.

4. Grease or line your loaf tins, and then stack the squares on top of each other, turn the stack on its side and place them into the tins (don't worry if your dough doesn't reach the edge of the tins, the dough will rise again with the final proof).

5. Cover the tins in glad wrap and set aside for 30 minutes. (time permitting)

6. Preheat oven to 375° F.

7. Remove wrap from the loaf tins and bake in the oven for 55 minutes until the tops are golden.

8. Remove from pan and let it rest for 10 minutes before removing from the tin and serving warm.

Reflection Questions

one thing you did well on the actual lab
one thing you did well on the photo
one thing you’d do differently in the lab next time
one thing you’d do differently on the photo

Traditional Puff Pastry

500 ml flour

10 ml white wine vinegar

5 ml salt

100-115 ml cold water

180 ml butter

Make base dough:

Sift dry ingredients together
Add liquids and mix
Knead until smooth
Cut a cross into the dough
Rest for 30 minutes

Laminate:

Work butter slightly with a rolling pin to soften slightly
Pan out the dough into an X, working outward from the scores on the dough
Pile butter in center of X and pull ends up on top. Seal.
Flip over and roll out, keeping square and an even thickness
Complete a double fold. Place on cold marble slab and refrigerate.
Cool for 15 minutes and repeat. Mark dough each time.
Repeat to achieve six folds

something that was challenging about the lab
one thing you did well on the actual lab
one thing you did well on the photo
one thing you’d do differently in the lab next time
one thing you’d do differently on the photo

Homemade Egg Noodle Pasta

165 ml all purpose flour

50 ml durum semolina

15 ml olive oil

1 ml salt

15-25 ml cold water

1 egg

3 ml seasoning or herb of choice (optional)

Mix flour and salt in a pile on the counter.

Make a well.

Add egg, olive oil and 15 ml water into well.
Mix with your hands. Knead for 5 mins.
Wrap tightly in saran wrap and allow to rest 30 mins – overnight.
Divide dough in half. Put though largest opening on pasta machine twice.
Fold into three and put though on 1 again. Do this three times.
Continue to roll out on higher settings (smaller openings).
Cut and shape as desired.

When cooking the pasta:

Use large quantity of water to allow movement of pasta
Add 5 ml of olive oil and some salt to add flavor, prevent boil overs and stop pasta from sticking together
Keep the water at a medium boil. Fresh pasta takes about 3 mins.
Pasta is done when it is ‘al dente’ it should be firm but tender

Blog Post requirements:

your plan sketch
your photo
compare how your final product turned out compared to your plan- how are they similar and how are they different?
what changes did you have to make and why?

No Knead Bread

Ingredients

3 cups all-purpose flour
1 3/4 tsp salt
1/2 tsp active dry yeast
1 1/2 cups water room temperature

Instructions

Form the dough: In a big bowl mix the flour, salt and yeast together. Pour water into the bowl and using a spatula or a wooden spoon mix it until well incorporated. You do not need to activate the yeast before, even though we're using active dry yeast. The slow rising process will do the trick.
Allow it to rise: Cover the bowl with plastic wrap and let it sit on your counter or inside your unheated oven for 12 to 18 hours.
Preheat your oven: Preheat oven to 450 F degrees. Add your cast iron pot to the oven as it's heating and heat it as well until it's at 450 F degrees. Usually when the oven is done preheating your pot should be hot enough as well. Remove the pot from the oven and remove the lid from it. Use oven mitts, as to not burn yourself.
Shape the dough: Flour your hands really well and also sprinkle a bit of flour over the dough. With your floured hands gently remove the dough from the bowl and roughly shape it into a ball. Sprinkle some extra flour directly into the bottom of the pot. Take the ball of dough and drop it into the pot. Cover the pot with the lid and place it back in the oven. Alternatively, you can also place the ball of dough onto a piece of parchment paper, then lift the parchment paper and drop it in the pot, with parchment paper and all. This could also ensure that your bread doesn't stick at all to the bottom of the pot. I have found that if I use parchment paper, the bread doesn't brown so much on the sides, but otherwise it's still crusty and delicious.
Finish the bread: Bake for 30 minutes with the lid on, after which remove the lid and bake for another 15 to 20 minutes until golden brown. Remove the bread from the pot, it should fall out easily. Let cool completely before slicing into it and serving. To check for doneness, insert a thermometer. The bread should have an internal temperature of 200° F

Reflection Questions

List two different variations with this bread- what are some add in combinations you could use to customize this loaf?

Chocolate Brownies

Type of cookie: Bar cookie

125 plus 30 mL margarine 250 mL sugar

90 mL cocoa

2 eggs, well beaten

125 mL flour 125 mL chopped walnuts

Preheat oven to 350 ° F
Line an 8” square pan with foil.
margarine in a medium bowl.
Gradually add sugar and mix.
Add eggs and mix well.
in flour and cocoa.
Stir in chopped nuts.
Pour into greased pan
Bake for 25-30 minutes.
Cool on cooling rack.
Cut into desired shapes.

Blog Post:

Planning Page
Completed brownie photo
compare how your final product turned out compared to your plan- how are they similar and how are they different?
what changes did you have to make and why?
Overall, were you happy with the final plate? What would you do differently if you did it again?

MASON JAR

Blog Post requirements:

your recipe
your plan sketch
your photo
compare how your final product turned out compared to your plan- how are they similar and how are they different?
what changes did you have to make and why?

Pysanka

three things you improved about the process from your first to your last egg (i.e. what tricks and tips would you give if you were teaching someone else to make them)
explain why you designed each egg the way you did. why is this meaningful to you or how does it represent you as a person?
traditional egg- describe the meaning of three symbols

No Chill Sugar Cookies

Soft cut out sugar cookie recipe that keeps its shape and dough does not need to be

chilled before baking- perfect edges every time!

INGREDIENTS:

125 ml unsalted butter

125 ml granulated white sugar

2.5 ml vanilla extract

1 ml almond extract

1 / 2 egg

5 ml baking powder

2.5 ml salt

375 ml all purpose flour

DIRECTIONS:

1. Preheat oven to 350° F.

2. In the bowl of your mixer cream butter and sugar until smooth, at least 3 minutes

3. Beat in extracts and egg.

4. In a separate bowl combine baking powder and salt with flour and add a little at a time to the wet

ingredients. The dough will be very stiff. If it becomes too stiff for your mixer turn out the dough onto a

countertop surface. Wet your hands and finish off kneading the dough by hand.

5. DO NOT CHILL THE DOUGH. Divide into workable batches, roll out onto a floured surface and cut. You

want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8).

6. Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.

Royal Icing

1 egg whites OR 30 ml egg whites

1 / 2 ml cream of tartar

500 ml icing sugar

7 ml lemon juice

Whip on high for two minutes, until smooth. If too thick, add a touch more lemon juice.

Do the figure 8 test if using fill cookies:

Lift up the beater and drizzle the icing back into the bowl, making a figure 8 pattern. If the figure 8 is still sitting there after eight seconds, the royal icing is too thick, and your designs may be lumpy. If the figure 8 melts away much more quickly, the royal icing is too thin, and your designs will run and drip.

To adjust, simply stir in a few drops more cream to thin, or another teaspoon of powdered sugar to thicken, repeating (or alternating between the two) until the figure 8 disappears into the surrounding icing after exactly eight seconds. It can be a bit of a cereal-and-milk situation, going back and forth a few times, but with patience, you'll get it just right.

Dries quickly, so make in small batches or keep covered and sealed (damp paper towel or in ziplock bag)

Reflection:

Photos
Recipes
Three things you learned about using royal icing

Cupcakes

photo of planning sheet and photos of cupcakes
in what ways did your product meet your plan? (min three)
what didn’t match your plan/ what changes did you have to make?
what was the most challenging aspect of this project?
what do you like the most about your final product?
what would you change if you were to do it over again?

Doughnuts

Mama J Spudnuts

1/2 envelope of yeast (1 tsp and a bit) 7 ml

1/8 cup potato water 30 ml

1/4 cup sugar 60 ml

1/4 cup lard 60 ml

1/2 cup mashed potatoes 125 ml

1 egg, well beaten

1/2 cup scalded milk 125 ml

3/4 tsp lemon extract (or flavoring) 3-4 ml

2 cups flour (plus some extra) 500 ml

Lard for deep-frying

Glaze

1/16 cup milk warmed 15 ml

1/2 icing sugar 125 ml

1/4 tsp vanilla 1 ml

Basic Step-by-step

Peel and cook a small potato. Reserve potato water.
Allow the reserved potato water to cool to bath water temp. Add yeast and set aside to proof. Put potatoes through a sieve to get a fine mash.
Scald milk.
Add lard to melt in scalded milk. Add sugar, allow this too cool.
Once the milk has cooled (I use a cold water bath) Add beaten egg and lemon extract (do not mix egg and lemon extract, the extract will curdle the eggs)
Add milk mixture and proofed yeast to mashed potatoes.
Slowly add flour 1/2 cup at a time. Knead the dough till it is soft and smooth, working in extra flour if needed.
Place dough in large oiled bowl, cover with saran wrap and place in fridge to rise overnight.
Roll out dough and cut donuts. Place donuts on a sheet that has been greased with lard. Allow donuts to rise, about an hour.
Bring lard to a good temperature for deep frying, (I test with a donut hole). Deep fry donuts, use chopsticks to flip.
Drain on a cookie sheet lined with paper towel, flip while on the paper towel.
Dip the top in glaze.
Enjoy!

Reflection

something that was challenging about the lab
one thing you did well on the actual lab
one thing you did well on the photo
one thing you’d do differently in the lab next time
one thing you’d do differently on the photo

Child's Cake

planning photo
finished product photo
what was your overall goal or vision for the cake?
how well do you feel you met this goal?
photo of planning sheet and photos of cake
in what ways did your product meet your plan? (min three)
what didn’t match your plan/ what changes did you have to make?
what was the most challenging aspect of this project?
what do you like the most about your final product?
what would you change if you were to do it over again?
describe how you used each of the three different mediums for decorating
describe, in detail, how you used three elements of design in your cake

Moody Crepes or Waffles

recipe
photo of finished product
what did you do to create a dark / moody look?
what do you love?
what would you change?

Basic Waffles

215 mL flour

5 mL baking powder

5 mL sugar

1 mL salt

1 egg

60 ml mL butter

190 mL milk

Preheat the waffle iron
Whisk together flour, baking powder, sugar and salt
In a separate bowl, blend eggs, butter and milk
Make a well in the center of the dry ingredients and pour in the wet
Combine with a few strokes of the whisk
Fill waffle iron with 100 ml batter and close. Cook until light changes.

Crepes

2 eggs

80 ml milk

80 ml water

30 ml oil / melted margarine

125 ml flour

1 ml salt

Beat egg until well blended
Beat in milk, water and fat
In separate bowl, sieve flour and salt
Gradually beat dry into wet ingredients until batter is smooth and creamy
Allow to rest as long as possible- up to overnight
Heat a skillet until water dances in pan. Grease lightly.
Pour batter into pan. Rotate to spread and pour off excess
When lightly browned and pulling away from pan edges, flip
Cook another 30-45 seconds.
Repeat with remaining batter

Plating Assignment

scanned plan and photos
provide the recipe you created (write up your steps into a recipe)
how did you use each of the following elements
- colour
- arrangement
- shape
- texture
- garnish
one thing you did well on the actual lab
one thing you did well on the photo
one thing you’d do differently in the lab next time
one thing you’d do differently on the photo

Name, Title

Formal Cake

planning photo
finished product photo
photo of planning sheet and photos of cake
what was the most challenging aspect of this project?
what do you like the most about your final product?
what would you change if you were to do it over again?

Cream Puffs / Eclairs

250 mL water 125 mL margarine
250 mL flour 1 mL salt
3 eggs
Heat oven to 375
Heat water and margarine to rolling boil
Remove from heat. Add flour and salt.
Stir vigorously over low heat until mixture forms a ball.
Remove from heat
Beat in eggs, one at a time until smooth and glossy
Spoon mixture into pastry bag fitted with #6 star tip.
Shape balls of batter onto parchment lined pan
Increase oven temperature to 425 and bake for 20 minutes. Turn off oven and allow to sit in oven for ten mins
Pierce with a paring knife and allow to cool.
Fill with whipped cream or pastry cream.

Explain why you cook the dough, including the process of gelatinization (feel free to use Google!)

How does this impact the dough?

Explain three functions eggs serve in this batter:

Line Assignment

Elements of Design Assignment #1- Line

EGGS BENEDICT

2 poached eggs

1 English muffin, split and toasted

2 slices ham or Canadian bacon

60 ml prepared hollandaise

Prepare poached eggs: simmer large pan of water with 10 ml of vinegar. Crack eggs, one by one, into custard cup and slide gently into simmering water. Simmer for 4 minutes and then remove from pan with a slotted spoon and place into bowl of very cold water.
Fry ham until browned on each side. Hold in warm oven.
Split and toast English muffin. Hold warm in oven.
Prepare the hollandaise sauce.

HOLLANDAISE SAUCE

75 ml butter, cut into cubes

35- 45 ml egg yolks

10 ml cold water

½ ml sugar

5-10 ml lemon juice

1-3 dashes Tabasco sauce

Salt and White Pepper to taste

Beat the yolks, sugar and water together with a whisk in a stainless steel bowl
Whisk non-stop for 3-4 minutes until mixture thickens and pales
Remove from heat and whisk in butter, one cube at a time
You may need to put over heat again to keep hot enough for butter to melt
Season with lemon juice, tobacco and salt and pepper
Serve immediately. If this is not possible, place stainless steel bowl inside bowl of warm, not hot, water (or in a thermos) until ready to serve.

Reflection

Post recipe and photos
Describe three textures in your photo using great adjectives
List the props you used and why you chose them (three props and one textile)

Garden Vegetable Focaccia

Ingredients:

7 ml active dry yeast

5 ml sugar

500-625 cups all-purpose flour

3 ml salt

25 ml olive oil

10 ml rosemary, divided

125 ml sliced olives

3 ml coarse salt

1 batch caramelized onions (see below)

Preparation:

In the large bowl stir together the yeast, the sugar, and 215 ml lukewarm water and proof the yeast mixture for 5 minutes, or until it is foamy .

Stir in 500 ml of the flour, salt, and 15 ml of the olive oil and knead the dough, occasionally and adding as much of the remaining 1/2 cup flour as necessary to form a soft, slightly sticky dough, for 3 minutes. Transfer the dough to a lightly oiled bowl, turn it to coat it with the oil, and let it rise, covered, in a warm place for 1 hour, or until it is double in bulk.

Knead in the chopped rosemary, press the dough with lightly oiled hands into a well-oiled pan (you can also line the pan with parchment) and let it rise, covered loosely, for 30 minutes. The dough may be made 8 hours in advance and kept covered and chilled.

Dimple the dough with your fingertips, making 1/4-inch-deep indentations, brush it with the remaining oil, and top it with the onion, the olives, the salt, and the whole rosemary leaves. Bake the focaccia in the bottom third of a preheated 400 degree F. oven for 20-30 minutes, or until it is golden and cooked through. Transfer the focaccia to a rack, let it cool for 10 minutes, and serve it, cut into squares, warm or at room temperature.

Reflection

Planning Photo

Completed Photo

What you liked about the final product

What you would do differently next time

Recipes & Reflections

Chocolate Chip Cookies

Cinnamon Buns

​

Reflection Questions:

Name, Title