Salted Caramel Popcorn- Week 1

Salted Caramel Popcorn

3/4 cup of popcorn kernels

Start by popping the kernels (either air popped, microwaved in a lunch sized paper bag or a pot on the stove top). We simply used the stovetop and pot. Once popcorn has popped, place the popcorn on a large jelly roll pan or cake pan. Spray with nonstick cooking spray if you are NOT using a Silpat.

Sprinkle popcorn with 1tsp of sea salt.

In a pot, melt:

1/2 cup of butter

Add: 

1 cup light brown sugar

1/3 cup of light corn syrup

1/2 tsp salt 

Stirring all to combine, bring to a boil without stirring for about 4 minutes.

Remove from heat and add:

1/4 tsp baking soda

1/2 tsp vanilla

Pour hot caramel over the popcorn stirring well to coat. Bake at 250 degrees for 1 hour, stirring every 15 minutes. Remove, cool and break into pieces. 

Cook Tip: We wanted extra coated caramel popcorn, so we doubled the caramel recipe; however it is not necessary. :) 

Lots of Happy Campers!!! Enjoy

Welcome to Cooking/Baking Elective Class for Winter Feels like Summer2014

Cooking/Baking Class Summer/Fall 2014

Hello Parents & Students,

Welcome to Cooking and Baking Class for Kids! I hope you are looking forward to a fun experience for your child, as much as I am. The students will be using the stove and oven but I will be instructing, supervising and involved in every step of the process and preparation of every recipe. I have an assistant in every cooking class (my assistants are composed of ILCS students who have a passion for cooking/baking, have take my class previously and exhibit leadership). My assistant helps me with the more advanced techniques and methods of cooking as well as assists some of the kids in class.

Please let me know if your child has ANY food allergies or sensitivities as soon as possible. Please E-mail me at ilcscookingelective@gmail.com

For my class to be successful it is very important that every student is a listener; as well as careful during class. Please review the kitchen safety rules with your child (I will also be going over the rules with them on the first day of class). If a student is misbehaving inappropriately he or she will not be permitted to participate with our cooking/baking class for that day. I will begin with a warning and then will ask the student to take a seat. If the behavior continues I will drop the student from Cooking/Baking Elective Class. If your child is dropped from this elective, a full payment for the cost of the trimester will be required. It is a privilege to be in ANY Elective Class, inappropriate behavior takes away time from the kids I am trying to teach. It also creates an unsafe atmosphere. I want to make sure everyone has fun, but I must keep the safety of all the children in mind.

***PLEASE NOTE*** The cost of the cooking/baking elective class is $75 total for the trimester. Extended days are held on the last Thursday of every month at CSC. *If you attend BSC and are in this elective on Thursdays you will not attend elective class on these Extended Days. Extended days take place on Thursdays; the last day of the month at CSC.

*Please take a look at the information above for the tuition fee. All payments are due as soon as possible. Please make your check payable directly to: Esmeralda Williams. Cash is also accepted, if payment is made via currency I will provide a receipt for those payments. I understand that some individuals may be going through a hardship. If so, please do not hesitate to email me at ilcscookingelective@gmail.com let me know if you need a scholarship or if you need additional time to make your payment. All information is kept confidential.

I don’t foresee having to cancel any classes but in the event that I do, I will notify you via a phone call/email. ILCS provids me with the phone number you have on file with the office. If there is a different number where you need or would like to be contacted, please email it to me at ilcscookingelective@gmail.com

I have lots of fun recipes planned. I hope your child enjoys my cooking and baking class. Most of all, I hope your child surprises you and makes a few of the recipes he/she learned to prepare in class! :)

Recipes are available on my cooking blog website. Students may log on with your parents consent; please visit our cooking/baking blog for ALL recipes and class lessons. www.ilcscookingelective.blogspot.com

If you have any questions, please contact Esmeralda Williams at 805-201-5865 or email ilcscookingelective@gmail.com

Thank you,


Esmeralda Williams

30 Minute Garlic Parmesan Rolls

Ingredients

1 C plus 2 Tbsp warm water

1/3 C oil

2 Tbsp active dry yeast

1/4 C sugar

1 1/2 tsp salt

1 egg

3 1/2 C bread flour (seems to work better but all purpose flour will also work)

Topping

2 Tbsp. butter melted
1 tsp. garlic salt
1 tsp. Italian Seasoning
1/2 cup of Parmesan Cheese

Instructions

Heat oven to 400 degrees.

In your mixer bowl combine the water, oil, yeast and sugar and allow it to rest for 15 minutes. Using your dough hook, mix in the salt, egg and flour.

Knead with hook until well incorporated and dough is soft and smooth. (Just a few minutes)

Form dough into 12 balls and then place on a greased (or use a Silpat) 9 x 13 pan and allow to rest for 10 minutes. Meanwhile, combine your melted butter, garlic salt and Italian seasonings together.  Brush each roll, sprinkle Parmesan cheese. Bake for 10 minutes at 400 degrees or until golden brown.

Cinnamon Rolls from Scratch

We will be combining two recipes together and creating an amazing Cinnabon Cinnamon Roll. No rising time needed for the dough.

Cinnamon Rolls

Ingredients

For the dough:

2 cups of Self Rising Flour (plus 1/2cup for kneading and rolling)
1/8 tsp of salt
2 TBS of sugar
1 cup of Fage Greek Yogurt or Almond Milk

For the filling:
1 1/2 cups light brown sugar or Coconut Palm Sugar
2 tablespoon ground cinnamon 
2 tablespoon cornstarch
4 tablespoons unsalted butter, room temperature

For the cream cheese frosting:
1 oz cream cheese, room temperature
2 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
1/2 teaspoon fresh lemon juice
2/3 cup of powdered sugar, sifted

Preheat oven at 350 degrees. Bake for 8-10 mins or until golden brown. Combine all dry ingredients for the dough and mix together, add yogurt and knead together. If dough is to crumbly add a but more yogurt. Place dough on a kneading mat and knead for 5-10 mins. Using a rolling pin, roll dough into a rectangle shape. 

Filling-Mix all the first three ingredients for the filling. Spread butter on dough leaving a 1/2 inch plain across the top of the dough, sprinkle cinnamon sugar mix on the buttered dough. Roll into a log and slice into rolls (about 1inch). Place rolls on a baking sheet lined with parchment paper or a Silpat. 

While the cinnamon rolls are baking, make the icing. Combine all ingredients for the icing and cream together. Drizzle cinnamon rolls directly out of the oven while still warm. Add additional icing when you are ready to serve.

Pizza Pinwheels-Week 4

pizza pinwheels

Ingredients:

1 cup Gold Medal ***Self-Rising Flour
1/2 teaspoon granulated white sugar
pinch of salt
2/3 cup 2% Greek Fage Yogurt (see tips below)
3 tablespoons prepared pesto
3/4 cup chopped pepperoni
3/4 cup shredded Italian cheese blend (or mixed mozzarella & Parmesan), divided
pizza or smooth marinara sauce, warmed

directions:

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silpat mat (or spray with nonstick spray).

2. In a medium bowl, whisk together the flour, sugar and salt. Mix in the yogurt and continue to stir and mix until the ingredients are well-combined and forming a dough. Turn out the dough onto a well-floured surface. Knead a bit until the dough comes together well, sprinkling in more flour if needed. Roll the dough into a rectangle (about 9x14-inches).

3. Spoon the pesto onto the rolled out dough, using the bottom of a spoon to spread it out evenly. Sprinkle with the chopped pepperoni. Top with 1/2 cup cheese.

4. Carefully roll up the dough into a log. It will be a little soft and precarious. Use a sharp knife to cut about 1/2-inch slices. Hold the sliced roll together with your fingers while you transfer it to the prepared baking sheet. Repeat with the remaining slices.

5. Bake 20 minutes, or until cooked through and lightly browned. Serve warm with sauce.

tips:

*I used Fage brand 2% Greek yogurt. If you use a different brand or a different fat content, you may need to use either more or less yogurt because the moisture content may vary. I'd measure out 2/3 cup, then mix about 1/2 cup into the flour. Then add more as needed until a nice, non-sticky dough is formed.

"Sweet" Bird's Nests- Week 3

Bird's Nests

3 cups mini marshmallows
3 TBSP unsalted butter
1/2 tsp vanilla
4 cups dry chow mein noodles
small candies, jelly beans, m & m's, etc.

Line a cookie sheet with parchment paper. Set aside.

Over low heat, melt the marshmallows and butter in a large saucepan.

Once melted, stir in the vanilla, then add the chow mein noodles.

Coat your hands liberally with shortening, or spray your hands with cooking spray (butter doesn't work as well) and have some nearby for re-coating.

Grab a clump of noodles smaller than a tennis ball but larger than a golf ball. Form into a ball while pressed your thumbs into the middle, forming a nest. Allow the nests to cool, then fill with with the candy of your choice. Perfect, simple kid friendly Easter dessert.

Chicks-in-a-NEST 

Ingredients:

1 20 ounce package of pre-shredded hash brown-style potatoes

2 large eggs, lightly beaten

4TBS flour

1 small sweet onion, coarsely grated 

1 cup of shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Salt to taste

freshly ground black pepper to taste

-------------------------------------

1 dozen eggs, scrambled or egg beaters

1 package of Soy-Chorizo or your choice of breakfast sausage, bacon, or ham

*Garnish~Greek sour cream, salsa or cheese for garnish. You could also add, basil or spinach to your scrambled eggs.

Preheat oven to 400 degrees F and lightly spray a 12-cup tin with non-stick cooking spray.

Staring with the first 8 ingredients, this includes 2 eggs, flour etc. to help make the potato crust firm. Mix all 8 ingredients together in a bowl. 

Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently press the potato mixture down in the middle and up the sides of each cup.

Bake until golden brown, about 25-30 minutes. If the nests have puffed up to much in the center, scoop out a little with a teaspoon. 

Meanwhile, cook the Soyrizo in a pan and add your dozen scrambled eggs to the meat mixture. Cook and stir the meat/Soyrizo and eggs until curds form and eggs are firm.

Spoon a few tablespoons of scramble eggs into each nest and top with sour cream, salsa, chives or cheese.

Lesson #10 S'mores

Thank you for the opportunity for allowing me to teach your kids baking and cooking skills. Hope they enjoyed the class as much as I enjoyed teaching and helping them.

We ended the trimester with a tasty treat. S'mores! So next time it's raining or to cold to make a campfire for s'mores, bake them in your oven. :)