8th Grade Recipes

 

Cowboy Cookies------------------------------------------------------------------------------------- 2

Meal Ð in Ð a Ð Muffin------------------------------------------------------------------------------- 3

Apple Pancakes (Applesauce)----------------------------------------------------------------------- 4

Banana Pancakes------------------------------------------------------------------------------------- 5

Basic Pancakes---------------------------------------------------------------------------------------- 6

Blueberry Pancakes---------------------------------------------------------------------------------- 7

Buttermilk Pancakes---------------------------------------------------------------------------------- 8

Chocolate Chip Pancakes---------------------------------------------------------------------------- 9

Maple Flavored Pancake Syrup------------------------------------------------------------------- 10

My Favorite Pancakes------------------------------------------------------------------------------ 11

Oatmeal Pancakes----------------------------------------------------------------------------------- 12

Oatmeal Raisin Pancakes--------------------------------------------------------------------------- 13

Pumpkin Pancakes---------------------------------------------------------------------------------- 15

Surprise Pancakes----------------------------------------------------------------------------------- 16

Ultimate Melt-in-Your-Mouth Pancakes--------------------------------------------------------- 17

Whole Wheat Pancakes---------------------------------------------------------------------------- 18

Whole Wheat Honey Pancakes------------------------------------------------------------------- 19

Whole Wheat Oatmeal Pancakes------------------------------------------------------------------ 20

Pumpkin Apple Streusel Muffins----------------------------------------------------------------- 21

Tacos------------------------------------------------------------------------------------------------- 22

Up and Down Biscuits----------------------------------------------------------------------------- 23

Vegetable Soup-------------------------------------------------------------------------------------- 24

Corn Muffins---------------------------------------------------------------------------------------- 25

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cowboy Cookies

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1 cup flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon baking powder

1/2 cup shortening

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1 egg

1 cup rolled oats

1/2 teaspoon vanilla

1/2 cup chocolate bits

 

  1. Heat oven to 350.
  2. Measure out all dry ingredients and sift together.
  3. In a large mixing bowl, cream the shortening and sugars together with an electric mixer until light and fluffy.
  4. Add egg and beat well.
  5. Add sifted dry ingredients to the creamed mixture and mix well.
  6. Using a wooden spoon, stir in oats and vanilla.  Now stir in the chocolate bits.
  7. Drop dough by teaspoonful 2 inches apart onto baking sheet.
  8. Bake ABOUT 15 minutes.  Remove promptly.  Remove from baking sheet and place on cooling rack.
  9. YIELD:  3 dozen cookies

 

 

 

 

 

 

 

 

 

 

 

Meal Ð in Ð a Ð Muffin

Philadelphia Main Line Classics II

Yield:  12 muffins

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1 medium carrot

1 large Granny Smith apple

 

1/2 cup vegetable oil

2 eggs

1/3 c. sugar

2 tsp. Vanilla

 

1/2 c shredded coconut

1/3 c. raisins

1/3 c. pecan halves, chopped

3/4 c. whole wheat flour

1/2c. rolled oats

3 tablespoons wheat germ

1 tsp. Baking soda

1/2 tsp. Baking powder

1/4 tsp. Baking powder

1/4 tsp. Salt

3/4 tsp. Ground cinnamon

1/4 tsp. Ground ginger

1/8 tsp. Freshly ground nutmeg

 

1.     Preheat oven to 375.  Set oven rack to middle position.  Line 12 muffin cups with paper liners.

2.     Peel carrot and apple.  Grate on large side of grater.

3.     In a large mixing bowl, combine oil, eggs, sugar, and vanilla.  With the electric mixer, mix on medium speed until well blended.

4.     Add grated carrot, grated, apple, coconut, raisins, chopped pecans, whole-wheat flour, oats, wheat germ, baking soda, baking powder, salt, and spices.  Stir with a wooden spoon, just until combined.  DO NOT OVER-MIX.

5.     With a large mixing spoon, fill paper-lined muffin cups 3/4 full.

6.     Bake at 375 for 20 minutes or until a wooden pick comes out clean.

 

 

Apple Pancakes (Applesauce)

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1 cup flour

1 Tablespoon sugar

1 teaspoon baking powder

1/2 teaspoon soda

1/2 teaspoon salt

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1 egg

1/2 cup buttermilk

2 Tablespoons salad oil

1/2 cup applesauce

 

  1. In a mixing bowl, beat the egg with a fork.
  2. In another mixing bowl, stir together flour, sugar, baking powder, soda, salt, cinnamon, and nutmeg.
  3. Add remaining ingredients in order listed and stir until smooth. 
  4. Lightly grease surface of hot skillet or griddle.
  5. Check surface of skillet for correct temperature as follows.  If water drops dance on hot surface, the heat is just right.
  6. Pour batter on hot griddle.  Use 1 Tablespoon batter for each dollar-size pancake.
  7. When top-sides of pancakes are bubbly all over, a few bubbles have burst, and the edges begin to appear dry, the pancakes are ready to flip.  Flip only once.

 

Serve at once with syrup.  Enjoy!!!

 

Banana Pancakes

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1 cup all purpose or whole wheat flour

3 teaspoons baking powder

1 tablespoons granulated or packed brown sugar

1/4 teaspoon salt

1 egg

3/4 cup milk

1 tablespoon vegetable oil

1/2 cup bananas mashed

 

  1. In a mixing bowl, stir together flour, baking powder, sugar, and salt.
  2. In another mixing bowl, beat the egg with a fork.
  3. Now add the milk and oil to the beaten egg and mix well.
  4. Add egg and milk mixture to the flour and other dry ingredients.
  5. Stir ingredients just until they are moistened.  Batter will be slightly lumpy.
  6. Add the mashed bananas and stir just until moistened.
  7. Lightly grease surface of hot skillet or griddle.
  8. Check surface of skillet for correct temperature as follows.  If water drops dance on hot surface, the heat is just right.
  9. Pour batter on hot griddle.  Use 1 Tablespoon batter for each dollar-size pancake.
  10. When top-sides of pancakes are bubbly all over, a few bubbles have burst, and the edges begin to appear dry, the pancakes are ready to flip.  Flip only once.

 

Serve at once with syrup.  Enjoy!!!

 

Basic Pancakes

Joy of Cooking, 1997

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1 1/2 cup flour

3 tablespoons sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 large eggs

1 1/2 cups milk

3 tablespoons unsalted butter, melted

 

  1. In a large mixing bowl, stir together flour, sugar baking powder, and salt.
  2. In a medium missing bowl, beat eggs with a fork.
  3. Now add the milk and melted butter and mix well.
  4. Make a well in the center of dry ingredients.
  5. Pour liquid ingredients into the well.
  6. Stir ingredients together just until they are moistened.  Batter will be slightly lumpy.
  7. Lightly grease surface of skillet or griddle.  Preheat it to 350.
  8. Check surface of skillet for correct temperature as follows:  if water drops dance on hot surface, the heat is just right.
  9. Pour batter onto hot skillet.  Use 1 tablespoon for each silver-dollar size pancake.
  10. When the top of the pancake is bubbly all over, a few bubbles have burst, and the edges appear dry, the pancakes are ready to flip.  Flip only once and do not flatten!
  11. Cook the second side until it is lightly browned.
    1. It wonÕt get as dark as the first side.
    2. It will take only about half as long as the first side.
  12. Keep finished pancakes warm in a 200 oven until all batter has been used.
  13. Serve with syrup and enjoy!

 

Blueberry Pancakes

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1 cup flour

2 teaspoons baking powder

1 Tablespoon sugar

1/4 teaspoon salt

1 egg, beaten

1 cup milk

2 Tablespoons salad oil

1/2 cup blueberries

 

  1. In a mixing bowl, stir together flour, baking powder, sugar, and salt.
  2. In another mixing bowl, beat the egg with a fork.
  3. Now add the milk and oil to the beaten egg and mix well.
  4. Add egg and milk mixture to the flour and other dry ingredients.
  5. Stir ingredients just until they are moistened.  Batter will be slightly lumpy
  6. Fold 1/2 cup fresh or well drained frozen blueberries (thawed) into batter.
  7. Lightly grease surface of hot skillet or griddle.
  8. Check surface of skillet for correct temperature as follows.  If water drops dance on hot surface, the heat is just right.
  9. Pour batter on hot griddle.  Use 1 Tablespoon batter for each dollar-size pancake.
  10. When topsides of pancakes are bubbly all over, a few bubbles have burst, and the edges begin to appear dry, the pancakes are ready to flip.  Flip only once.

 

Serve at once with syrup.  Enjoy!!!

 

Buttermilk Pancakes

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1 1/4 cups flour

1 Tablespoon sugar

2 teaspoons baking powder

1/2 teaspoon soda

1/2 teaspoon salt

1 egg

1 cup buttermilk

2 Tablespoons salad oil

 

  1. In a mixing bowl, beat the egg with a fork.
  2. In another mixing bowl, stir together flour, sugar, baking powder, soda, and salt.
  3. Add remaining ingredients in order listed and beat with stir until smooth. 
  4. Lightly grease surface of hot skillet or griddle.
  5. Check surface of skillet for correct temperature as follows.  If water drops dance on hot surface, the heat is just right.
  6. Pour batter on hot griddle.  Use about 1/4 cup batter for each standard-size pancake and about   1 T. batter for each dollar-size pancake.
  7. When topsides of pancakes are bubbly all over, a few bubbles have burst, and the edges begin to appear dry, the pancakes are ready to flip.  Flip only once.
  8. Serve at once with syrup.  Enjoy!!!

 

Chocolate Chip Pancakes

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2 cups flour

2 teaspoons baking powder

1 Tablespoon sugar

1/4 teaspoon salt

1 egg, beaten

1 cup milk

2 Tablespoons salad oil

3/4 cup semi-sweet chocolate chips

 

  1. In a mixing bowl, stir together flour, baking powder, sugar, and salt.
  2. In another mixing bowl, beat the egg with a fork.
  3. Now add the milk and oil to the beaten egg and mix well.
  4. Add egg and milk mixture to the flour and other dry ingredients.
  5. Stir ingredients just until they are moistened.  Batter will be slightly lumpy
  6. Lightly grease surface of hot skillet or griddle.
  7. Check surface of skillet for correct temperature as follows.  If water drops dance on hot surface, the heat is just right.
  8. Pour batter on hot griddle.  Use 1 Tablespoon batter for each dollar-size pancake.
  9. Sprinkle with chocolate chips.  Use 3 chocolate chips on each dollar-size pancake.
  10. When topsides of pancakes are bubbly all over, a few bubbles have burst, and the edges begin to appear dry, the pancakes are ready to flip.  Flip only once.

 

Serve at once with chocolate syrup.  Enjoy!!!

 

Maple Flavored Pancake Syrup

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1 cup white sugar

1 cup brown sugar packed

1 cup water

1 cup corn syrup

1 tablespoon maple flavoring

 

Heat to boiling.  Boil for 5 minutes and serve.

My Favorite Pancakes

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1 1/4 cups flour

3 teaspoons baking powder

1 Tablespoon sugar

1/2 teaspoon salt

1 egg, beaten

1 cup milk

2 Tablespoons salad oil

 

  1. In a mixing bowl, stir together flour, baking powder, sugar, and salt.
  2. In another mixing bowl, beat the egg with a fork.
  3. Now add the milk and oil to the beaten egg and mix well.
  4. Add egg and milk mixture to the flour and other dry ingredients.
  5. Stir ingredients just until they are moistened.  Batter will be slightly lumpy.
  6. Lightly grease surface of hot skillet or griddle.
  7. Check surface of skillet for correct temperature as follows.  If water drops dance on hot surface, the heat is just right.
  8. Pour batter on hot griddle.  Use 1 Tablespoon batter for each dollar-size pancake.
  9. When topsides of pancakes are bubbly all over, a few bubbles have burst, and the edges begin to appear dry, the pancakes are ready to flip.  Flip only once.

 

Serve at once with syrup.  Enjoy!!!

 

Oatmeal Pancakes

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1/2 cup flour

1/2 cup quick-cooking oats

3/4 cup buttermilk

1/4 cup milk

1 tablespoon sugar

2 tablespoons vegetable oil

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg

 

  1. Beat all ingredients in a medium bowl with a hand beater until smooth.
  2. Grease a heated griddle.  (To see if the griddle is hot enough, sprinkle with a few drops of water.  If bubbles skitter around, heat is just right.)
  3. For each pancake, pour about 1/4 cup of batter onto the hot griddle.
  4. Cook until pancakes are puffed and dry around edges.  Turn and cook other side until golden brown.  Makes 10 to 12 pancakes.

 

Oatmeal Raisin Pancakes

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1 cup flour

1 cup old fashion oats

1/4 cup packed light brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

2 large eggs

1 2/3 cup buttermilk

4 Tablespoons unsalted butter, melted

1/2 teaspoon vanilla

1 cup raisins

 

  1. In a large mixing bowl, stir together oats, flour, sugar, baking powder, baking soda, and cinnamon.
  2. In a medium mixing bowl, beat eggs with a fork,
  3. Now add the buttermilk, melted butter, and vanilla and mix well.
  4. Make a well in the center of dry ingredients.
  5. Pour liquid ingredients into the well.
  6. Stir ingredients together just until they are moistened.  Batter will be slightly lumpy.
  7. Gently stir in raisings.
  8. Lightly grease surface of skillet or griddle.  Preheat it to 350.
  9. Check surface of skillet for correct temperature as follows: if water drops dance on hot surface, the heat is just right.
  10. Pour batter onto hot skillet.  Use a scant 2 tablespoons (1/2 of 1/4-cup measuring cup) for each silver-dollar size pancake or about 1/4-cup for each standard-size pancake.
  11. When the top of the pancake is bubbly all over, a few bubbles have burst, and the edges appear dry, the pancakes are ready to flip.  Flip only once and do not flatten!
  12. Cook the second side until it is lightly browned.

HINT:  It wonÕt get as dark as the first side.

It will take only about half as long s the first side did.

  1. Keep finished pancakes warm in a 200-degree oven until all batter has been used.
  2. Serve with syrup and enjoy.

 

 

Pumpkin Pancakes

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2 cups pancake baking mix

2 Tablespoons brown sugar

2 teaspoon cinnamon

1 teaspoon allspice

2 eggs

1 1/2 cup evaporated milk (12 oz.)

1/2 cup pumpkin

2 Tablespoons oil

1 teaspoon vanilla

 

  1. In a mixing bowl, stir together Master Mix, brown sugar, cinnamon, and allspice.
  2. In another mixing bowl, beat the eggs with a fork.
  3. Add the evaporated milk, pumpkin, oil, and vanilla to the beaten eggs and mix well.
  4. Add egg and milk mixture to the flour and other dry ingredients.
  5. Stir ingredients until they are moistened.  Batter will be slightly lumpy.
  6. Lightly grease surface of hot skillet or griddle.
  7. Check surface of skillet for correct temperature. 
  8. Pour batter on hot griddle.  Use 1 Tablespoon batter for each dollar-size pancake.

 

When top-sides of pancakes are bubbly all over, a few bubbles have burst, and the edges begin to appear dry, the pancakes are ready to flip.  Flip only once.

 

Surprise Pancakes

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1 cup milk

1 egg

1 tablespoon salad oil

1 cup packaged pancake mix

1/2 cup wheat germ

1/2 cup raisins

Butter or margarine

Hot maple syrup or honey

 

  1. Heat griddle, then grease very lightly.
  2. In medium bowl, with electric mixer, beat milk with egg and oil just until combined.
  3. Stir in pancake mix, wheat germ, and raisins.
  4. Use 1 tablespoon batter for each pancake.  Cook pancakes until lightly browned.
  5. Serve with butter and maple syrup or honey.

 

Ultimate Melt-in-Your-Mouth Pancakes

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2 cups Bisquick

1 cup milk

1 tablespoon sugar

2 tablespoons lemon juice

2 teaspoons baking powder

2 eggs

 

1.     Stir all ingredients until blended.

 

2.     Cook on hot griddle until edges are dry.

 

3.     Turn, cook until golden

 

Whole Wheat Pancakes

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Stir together:

2 cups whole wheat flour

1 teaspoon salt

4 tablespoons sugar (white or brown)

4 teaspoons baking powder

 

Add to above mixture:

 

2 cups sweet milk

4 tablespoons shortening or oil

1 large egg

 

Beat well.  Pour on hot griddle.  Can use half-white flour and half-whole wheat flour).  Makes 24.

 

Whole Wheat Honey Pancakes

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1 1/2 cups flour

1/2 cup whole wheat flour

1 teaspoon baking soda

1/2 teaspoon salt

2 eggs

2 cups milk

1/4 cup oil

1/4 cup honey

 

  1. Mix all ingredients together and stir until well blended. 

 

  1. Cook on a hot, lightly greased griddle. 

 

  1. Serve with Maple Syrup.

 

 

Whole Wheat Oatmeal Pancakes

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1 cup milk

1 cup oatmeal

2 eggs

2 tablespoons oil

1/2 cup whole wheat flour

3 teaspoons baking powder

1/4 cup brown sugar

1/8 teaspoon salt

 

  1. Mix all ingredients together and stir until well blended. 

 

  1. Cook on a hot, lightly greased griddle. 

 

  1. Serve with Maple Syrup.

 

Pumpkin Apple Streusel Muffins

These delicious muffins are topped with a sugar, flour, and cinnamon mixture.

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Ingredients:

3 cups flour

2 1/4 cups sugar

1 tablespoon plus 1 teaspoon pumpkin pie spice

1 1/2 teaspoons baking soda

3/4 teaspoon salt

 

2 cups pumpkin puree*

3 large eggs

1/3 cup canola oil

2 small apples, peeled, cored, and finely chopped

 

Streusel Topping:

1/4 cup sugar

2 tablespoons flour

1/2 teaspoon ground cinnamon

2 tablespoons butter

 

Muffin Batter:

 

1.     Preheat oven to 350¼

2.     Grease or line with paper liners, 24 muffin cups.

3.     Combine flour, sugar, pumpkin pie spice, baking soda, and salt in a large mixing bowl.  Stir with a wire whisk to blend all dry ingredients together.  Make a ÒwellÓ in the center of these dry ingredients.

4.     In another bowl, stir together pumpkin, eggs, oil, and apples.  Mix very well.

5.     Pour pumpkin mixture into ÒwellÓ in dry ingredients and stir together just until flour mixture is moistened.  Be careful and do not over-mix the batter!!!

6.     Spoon batter into prepared muffin cups, filling three-quarters full.

 

Streusel Topping:

 

1.     Combine sugar, flour, and cinnamon in a medium mixing bowl.

2.     Cut in butter using a pastry blender or two knives until the mixture is crumbly.

3.     Sprinkle over muffin batter.

4.     Bake for 30-35 minutes, or until a wooden toothpick in the center of the muffin comes out clean.

5.     Cool in pans slightly.  Remove to wire cooling rack to cool.  Enjoy!!

 

*If pumpkin puree is watery, place in a strainer and drain over a bowl for 1/2 hour.

 

Tacos

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3/4 # (6 ounces each of ground beef and ground turkey)       

2 tablespoons onion, chopped                          

1 1/2 teaspoons chili powder                          

1/4 teaspoon garlic

1/2 teaspoon salt

3 tablespoons taco sauce 

 

Chopped tomatoes 

Shredded lettuce                    

Monterey Jack cheese, shredded

 

Meat Preparation:

 

  1. In a skillet (375 degrees), crumble meat, add chopped onion.
  2. Cook until meat is brown and onions are tender on medium heat.
  3. Add chili powder, salt and taco sauce.

 

Additional Preparations:

 

  1. Chop onion.
  2. Chop tomato.
  3. Shred lettuce. 
  4. Grate cheese.
  5. Cover the stack of tortillas with a moistened damp paper towel.
  6. Heat the tortillas in the microwave for 10 seconds per tortilla.

 

Arrange all the ingredients in an attractive buffet or salad bar, including spoons, lettuce, tomato, cheese, salsa, and meat.

 

Set out plates for your group.  Set the table.

 

When everything is ready, have the teacher come and give you a grade on your set up.

 

Up and Down Biscuits

Better Homes and Gardens, January 1997

To eat these fun biscuits, peel away one of the up-and-down layers, which are generously spiced with cinnamon.

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2 cups flour

3 tablespoons sugar

4 teaspoons baking powder

1/2 teaspoon cream of tartar

1/2 teaspoon salt

1/2 cup solid shortening

2/3 cup milk

1/4 cup butter, softened

1/4 cup sugar

2 teaspoons cinnamon

 

  1. Preheat oven to 450 degrees.
  2. Coat 12 muffin cups with vegetable spray.
  3. In a large bowl, sift together the flour, sugar, baking powder, cream of tartar, and salt.
  4. Using a pastry blender cut the solid shortening into the dry ingredients until the mixture looks like coarse crumbs.
  5. Make a well in the center of the crumb mixture.  Pour the milk into the well.
  6. Stir quickly with an inverted fork until the dough follows the fork around the bowl.
  7. Turn the dough onto a lightly floured board.  Knead 10-12 times.
  8. Divide dough into two equal halves.
  9. Place 1/4-cup margarine in a custard cup and melt in the microwave oven.  Set the microwave for 45 seconds on 50% power.
  10. Mix 1/4-cup sugar and 2 teaspoons cinnamon together in second custard cup.
  11. Use masking tape to mark a 12" x 10" rectangle on your counter.
  12. Roll one ball of dough out to this 12" x 10" rectangle.
  13. Using a pastry brush, brush dough with half of the melted margarine.
  14. Sprinkle 1/2 of the cinnamon-sugar mixture on top of melted butter.
  15. Cut the rolled out dough into five strips (12" x 2").
  16. Stack the five strips on top of each other.
  17. Using thread cut this stack into six squares.  Each one is about 2" square.
  18. Place squares, cut side down, in the muffin tin.
  19. Repeat steps 12 through 18 with the remaining dough.
  20. Bake 10-12 minutes.
  21. Serve warm and enjoy.

 

Vegetable Soup

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2 tablespoons oil

1 clove garlic, minced

1/2 onion, chopped

4 cup water

4 beef bouillon cubes

1 carrot, sliced

1/2 rib celery, chopped

1/2 cup tomato sauce

1/4 cup frozen green beans

1/4 cup elbow macaroni

1 teaspoon parsley

1/2 teaspoon salt

Dash pepper

 

1.     Add all ingredients to the saucepan. 

2.     Turn heat to high.  Cover and bring to a boil. 

3.     When soup boils, tilt lid and reduce heat.

4.     Simmer for 20 minutes.

 

Corn Muffins

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1 cup flour

3/4 cup cornmeal

1/3 cup sugar

2 teaspoons baking powder

1 egg

3/4 cup milk

1/4 cup oil

 

1.     Heat oven to 400 degrees.

2.     In large mixing bowl, combine flour, cornmeal, sugar, and baking powder.

3.     In a smaller mixing bowl, beat egg with a fork.  Stir in milk and oil.  Add liquids to dry ingredients.  Stir only until moistened.

4.     Line the muffin tins.  Fill cups 2/3 full with batter.

5.     Bake for 20 minutes. Remove muffins from the tins and cool.