Lesson Plan Week #2

Homemade Pretzels

I hope the kids are enjoying their cooking/baking elective. I'm having a lot of fun teaching them. This past week we learned to work with yeast. I explained the difference between yeasts and how finicky yeast can be if you don't use lukewarm water. It has to be the perfect temperature to activate it. If the water is to cold, it will not activate the yeast. If it's to warm it will kill the yeast. The kids were taught how to knead dough instead of using a KitchenAid mixer with the dough hook. Every child rolled and shaped their pretzel. We BAKED our pretzels and saved calories and fat by using a simple cooking spray instead of dipping our pretzels in butter. I like this recipe because you can make the dough and use it immediately versus having to allow time for the dough to rise.

What is the difference between active dry yeast and instant yeast (also known as bread machine yeast)?

Instant yeast is a little more potent than active dry yeast and can be mixed in with your dry ingredients directly. I generally find it easier to work with. Active dry yeast works just as well as instant yeast, but requires being activated in a little bit of warm water before being added to the rest of the ingredients. Failure to properly activate it will result in your loaf not rising adequately.

Can I substitute active dry yeast for instant yeast in my recipe (or vice versa)?

Yes. If you are substituting active dry yeast for instant yeast in a recipe, read the instructions on the package to figure out how to activate the yeast before adding it to the recipe and reduce the amount of water you add later in the recipe by the amount of water you proof the yeast in (i.e., if you activate the yeast in a half a cup of water, add a half a cup of water or milk less later so that you end up with the same total amount of liquid in the recipe). You may also want to add about 20 percent more yeast to the recipe than what is called for, although using less yeast and letting it rise more slowly will result in a more flavorful loaf. If you are substituting instant yeast for active dry yeast, you can reduce the amount of yeast you use in your recipe by approximately 20 percent. Be sure not to forget to increase the amount of water you add to the dry ingredients by the amount that you would proof the active dry yeast in, so that you end up with the same total amount of liquid in the recipe.

What about fresh yeast?

Professional bakers often use fresh yeast. If you encounter a recipe that uses fresh yeast, divide the weight by 3 to calculate the proper amount of instant yeast to use. Many recipes in my baking books call for using a starter. I don't have the time/energy/patience to sustain a starter. Can I substitute yeast instead?

Absolutely. And vice-versa: you can turn a yeasted bread into a naturally leavened bread by omitting the yeast and including a starter. The flavor will be different, obviously, but in my experience it still can turn out quite good. You may even find you prefer your modified version to the original recipe. I don't know of an exact formula to calculate how much to substitute. I just assume that I'm going to need to add a little more flour and water (how much of each depends on whether it was a wet or dry leaven I am replacing) and enough yeast for a comparable size batch of yeasted bread. I usually figure around 1 or 2 teaspoons per loaf. Also be aware that yeast tends to move quicker than starters do, so expect to cut the rise time down by something like one half (or else reduce the yeast even more).

Week#2 Homemade Soft Pretzels 101

Easy Homemade Soft Pretzels 101
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Yield: 16 pretzels

Ingredients

For Pretzels:
1 1/2 cups warm water, 110-120 Degrees
2 1/4 teaspoons active dry yeast
2 teaspoons honey OR 1 tablespoon cane sugar
1/2 teaspoon salt
3 1/2 - 4 cups white whole wheat flour

For toppings:
For salty pretzels: kosher salt
OR
For cinnamon sugar pretzels: 2 Tablespoons cane sugar combine with 1/2 teaspoon ground cinnamon

Instructions

Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone mat and set aside.
In the bowl of a stand mixer or a large bowl, combine the warm water and yeast and let sit for 3 minutes.

Stir in sugar and salt. Slowly stir in the white whole wheat flour until the dough comes together and is not too sticky. Knead the dough (either by hand or with the mixer's dough hook) in the bowl until the dough is smooth but not overworked, about 3-5 minutes.

Turn the dough ball onto a lightly floured surface. Using a sharp knife, cut the dough into four equal parts. Cut each part into four more equal parts, for a total of 16 balls of dough.

To form the pretzels, roll one of the balls of dough into a long thin rope. Put the two ends of the rope next to each other to form a tight U shape. Twist the ends together once so the twist is about half way down the U. Bring the two loose ends down to the loop at the bottom below the twist. Tuck the two ends under the loop and press so the dough adheres to itself. Gently pull on the pretzel so the dough becomes thinner and the pretzel becomes larger to form a nicely sized pretzel.

As for other shapes, you can bake the ropes for pretzels sticks, knot the ropes for pretzel knots, cut the ropes into little equal sized pieces for pretzel bites, or roll the dough into balls and scour the top for pretzel rolls.

Lay the pretzels on the prepared baking sheet and spray with cooking spray (this helps the toppings stick). Dip the sprayed pretzels in a shallow bowl filled with your topping of choice (salt or cinnamon sugar) and place back on the baking sheet. Bake in the oven at 425°F for 10 minutes, then broil for 30 seconds or until golden. Devour.

Lesson Plan Week #1

Hello!

Let me start by saying that I adore your kiddos! I have such great classes all week long!! I'm looking forward to getting to know them all better as we continue the trimester.

This week we learned the importance of making sure that when a recipe calls for rapid boiling water, that we allow it to really boil. We created dough from water, flour, salt and egg mixture. I explained to the kids to use cold water on their fingertips when creating the puffs. This helps with the sticky dough. Also, if they want perfect cream puffs, I told them to pipe the dough using a pastry bag.

We learned how to separate an egg. We learned the importance of adding one egg at a time and incorporating it well. The lemon curd we made is so simple because you add all of the ingredients before cooking it. We enjoyed the science part of cooking while making the curd. Once we added our fresh squeezed lemon juice, the curd mixture coagulated. As soon as we put it in the stovetop and started heating it, it became smooth and silky. I explained to the kids that the curd is ready once it coats the back of the spoon. We placed Saran Wrap on top of it to prevent a "skin from forming" on the curd.

The kids got to measure liquids and dry ingredients. I explained to them that they must always use a measuring cup for liquids to get an accurate measurement and a regular cup for dry ingredients. I also explained that they must look at the liquid measurement cup at eye level, while it is on a flat surface for accuracy. We cracked eggs into a separate container instead of directly into the bowl, this helps control egg shells versus ruining our recipe in the bowl. ;) The kids got to use a citrus press for juicing lemons. We used a pastry bag for the lemon cream and piped it inside our cream puffs.

Overall, it was a great week! We had a lot of fun! The kids enjoyed their lemon cream puffs. If you were lucky enough to get a bite from your kiddo, I hope you enjoyed it too :)

Have a GREAT week!

Week #1 Lemon Curd Cream Puffs Recipe

Cream puffs


1 cup water

1/2 cup butter

1/2 tsp salt

1 cup flour

4 eggs


Heat the butter and water to a boil. Add the flour all at once stirring vigorously until the mixture leaves the sides of the pan. Remove from heat. Add eggs one at a time beating vigorously until completely mixed together after each egg. Drop by tablespoon onto a greased baking sheet (we will be using a Silpat for baking). Bake 400 degrees for 25-30 minutes. Makes about 20 puffs. Cool. Cut tops remove the insides. Fill with Lemon Curd.


Never Fail Lemon Curd

•6 tablespoons soft butter
•1 cup sugar
•2 large eggs + 2 egg yolks
•2/3 cup freshly squeezed lemon juice

Cream together butter and sugar in stand mixer on medium speed for about 2 minutes, until light and fluffy. Add eggs, one at a time while mixing on low speed, then add yolks. Continue to beat on low for another minute or two. Mixture should be smooth and creamy light yellow. Next, add the lemon juice and continue to beat on low speed until incorporated. Things turn pretty ugly at this point, the mixture will be lumpy and look curdled, fear not, forge ahead.


Transfer the lemon curd to a medium sized saucepan and place over low heat. Stir until the mixture is heated through and no longer has a curdled appearance. Increase the heat to medium and stir constantly for the next 12 minutes until thickened. Remove from heat and allow to cool with cling wrap pressed directly onto the surface of the curd. This will prevent it forming a skin on top. Once cool add one cup of cool whip to 1 cup of lemon curd. Whip together and fill cream puffs and sprinkle with powdered sugar. Place remaining curd in a storage container of your choice. This keeps about a week in the fridge, it also freezes well.

Say Goodbye to Summer and Hello FALL 2013

Say Goodbye to Summer and Hello FALL 2013

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 preparation of the recipes.

Please let me know if your child has ANY food allergies or sensitivities. Email me at ilcscookingelective@gmail.com.

For my class to be successful it is very important that all students are good listeners and careful in class. Please review the kitchen safety rules with your child (I will also be going over the rules with them). 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 provide coloring books and crayons for those individuals who are misbehaving. If the behavior continues I will drop the student from the Cooking and Baking Elective Class. It is a privilege to be in any elective class and inappropriate behavior only takes away time from the other kids who want to learn. 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 class differs by day. Monday & Wednesday is $65 for 9 weeks of cooking class, Tuesday and Thursday is $52 for 7 weeks of cooking class. I will NOT be teaching on the last day of the month on Tuesday, September 24th and Thursday, September 26th and on Tuesday, October 29th and Thursday, October 31st. ILCS Teachers have monthly meetings the last Tuesday of every month and the meetings are held in the Lion’s Den. Extended days are held on the last Thursday of every month at CSC. *If you attend BSC and are in my class you will not have an elective on Thursdays the last day of the month when extended day takes place at CSC. Please make your check payable to Esmeralda Williams, cash is also accepted.

I don’t foresee having to cancel any classes but in the event that we do, we will notify you via a phone call. I am provided with the phone number you have on file. If there is a different number where you 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 our 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 our class! :)

**Kids only 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

Kitchen Rules-2013

Kitchen Rules-Please Review with your child

I will also go over the rules.

# 1 Always listen to your teacher.
# 2 Before you begin, roll your long sleeves up. Tie long hair back.
# 3 WASH your hands before handling food. Wet hands can be slippery.
# 4 No running, No yelling! No teasing other students.
# 5 Keep the work area clean.
# 6 Use inside voice and raise your hand.
# 7 Do NOT go past the blue lines in the kitchen.
# 8 Work together as a team.
# 9 Wipe up spills as soon as they happen. Wet spots can be slippery.
# 10 Always use oven mitts to handle food on the stove, in the oven or microwave.
# 11 Always hold a pots handle to prevent the pot from slipping off the burner.

Make-up class for my Thursday Cooking Class

Hello, Just a reminder that we have a make-up cooking class on Monday, June 3rd for my Thursday Cooking/Baking Class. This Elective will be let out at the usual time of 2:45pm. Thank you!