Holiday+Cooking

= **Saltine Toffee Bars** = Meg Royer Period 5/6



Ingredients:
 * - 1 stack of saltines
 * - 2 sticks of butter
 * - 1 cup of sugar
 * - 12 oz. chocolate chips


 * 1) Line a jelly roll pan with foil and cover the pan with saltines
 * 2) Melt butter and sugar in medium/low heat on the stove stirring constantly until blended
 * 3) Pour mixture over crackers
 * 4) Bake at 375 degrees for 10 to 12 minutes
 * 5) Take the pan out of the oven and immediately sprinkle chips over the dish
 * 6) Spread the chocolate and let it cool.

The saltine toffee bars were a great holiday cookie. It was sweet and had a great chocolate taste. It was a nice change in the usual holiday cookies. This dish does not meet dietary guidelines because there is way to much sugar and the only nutritional value is oil from the butter. If I wanted to make the recipe healthier I would use dark chocolate because it is better for you. I would rate this 4 out of 5 stars because it is a little too sugary for some people and it can be difficult to get the sugar and chocolate blended without burning it.

The Saltine toffee bars were really good. They tasted really good, the chocolate taste was perfect. The cookies had a little to much to sugar. You should choose snacks without added sugar. The only nutritional value is that it had some fats and grains. I would make it healthier by reducing the amount sugar and fats in the recipe because it would still taste just as good. I would rate this a 3 out of 5 because after eating to many of these it would just be a little to much. It would just make you crave water. I would rate this recipe a medium because it was a little tough to make. Jimmy TrinhPeriod 7/8

** Challah **

Natalie Augustine Period 4



· 1 package active dry yeast · ½ cup warm water (110 degrees) · 6 tablespoons milk · 1 tablespoon sugar · 1 teaspoon salt · 2 ¼ to 2 ½ cups flour · 1 egg ** Day One: ** 1. Dissolve and soften yeast in ½ cup water. 2. Heat milk, butter, sugar, and salt in microwave for 30 seconds. Stir to dissolve sugar. Cool to lukewarm. 3. In a large mixing bowl, mix milk mixture with 1 cup flour and beat well with a mixer. 4. Add yeast and egg to mixture in bowl and beat well. <span style="font-family: 'Comic Sans MS'; font-size: 12pt; line-height: 115%; margin: 0in 0in 0pt 0.5in; text-indent: -0.25in;">5. Stir (with a wooden spoon) in enough flour to make a soft dough. <span style="font-family: 'Comic Sans MS'; font-size: 12pt; line-height: 115%; margin: 0in 0in 0pt 0.5in; text-indent: -0.25in;">6. Turn dough onto a floured board and knead till smooth, about 8-10 minutes. <span style="font-family: 'Comic Sans MS'; font-size: 12pt; line-height: 115%; margin: 0in 0in 0pt 0.5in; text-indent: -0.25in;">7. Shape into a ball and place in a large plastic bag. Grease the top with oil. <span style="font-family: 'Comic Sans MS'; font-size: 12pt; line-height: 115%; margin: 0in 0in 0pt 0.5in; text-indent: -0.25in;">8. Let rise in refrigerator until doubled or on counter for about 1 ½ hours.

** Day Two: ** <span style="font-family: 'Comic Sans MS'; font-size: 12pt; line-height: 115%; margin: 0in 0in 0pt 0.5in; text-indent: -0.25in;">1. Punch dough down; divide into thirds. <span style="font-family: 'Comic Sans MS'; font-size: 12pt; line-height: 115%; margin: 0in 0in 0pt 0.5in; text-indent: -0.25in;">2. Cover and let rest for ten minutes. <span style="font-family: 'Comic Sans MS'; font-size: 12pt; line-height: 115%; margin: 0in 0in 0pt 0.5in; text-indent: -0.25in;">3. With hands, shape each third of dough into an 18 inch strand. <span style="font-family: 'Comic Sans MS'; font-size: 12pt; line-height: 115%; margin: 0in 0in 0pt 0.5in; text-indent: -0.25in;">4. Braid strands and secure ends. Place on greased baking sheet. <span style="font-family: 'Comic Sans MS'; font-size: 12pt; line-height: 115%; margin: 0in 0in 0pt 0.5in; text-indent: -0.25in;">5. Cover and let rise in refrigerator or warm place until doubled.

** Day Three: ** <span style="font-family: 'Comic Sans MS'; font-size: 12pt; line-height: 115%; margin: 0in 0in 0pt 0.5in; text-indent: -0.25in;">1. Preheat oven to 375 degrees. <span style="font-family: 'Comic Sans MS'; font-size: 12pt; line-height: 115%; margin: 0in 0in 0pt 0.5in; text-indent: -0.25in;">2. Brush dough carefully with an egg yolk mixed with 1 tablespoon water. <span style="font-family: 'Comic Sans MS'; font-size: 12pt; line-height: 115%; margin: 0in 0in 0pt 0.5in; text-indent: -0.25in;">3. Sprinkle with poppy seeds if desired. <span style="font-family: 'Comic Sans MS'; font-size: 12pt; line-height: 115%; margin: 0in 0in 10pt 0.5in; text-indent: -0.25in;">4. Bake at 375 degrees for 45-50 minutes.

<span style="font-family: 'Comic Sans MS'; font-size: 12pt; line-height: 115%; margin: 0in 0in 10pt 0.5in; text-indent: -0.25in;">**Review: This recipe is somewhat difficult but very fun and very delicious! It takes up to three days to make, but it's worth it in the end! It's fairly healthy and very festive for everyone!!! I highly recommend this and I give it 5 out of 5 stars! If I could change something about it, I would hope it was less time!**

Lindsay Jones Period 4

[[image:Photo_2.jpg width="126" height="94"]] Pumpkin-Chocolate-Chip Squares
· 2 cups (spooned and leveled) all-purpose flour · 1 tablespoon pumpkin-pie spice  · 1 teaspoon baking soda · ¾ teaspoon salt · 1 cup (2 sticks) unsalted butter, room temperature · 1 ¼ cups sugar · 1 large egg · 2 teaspoons vanilla extract · 1 cup canned pumpkin puree · 1 cup semisweet chocolate chips 1. Preh eat oven to 350 degrees. Line bottom and sides of a 9 by 13 inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside. 2. With an electric mixture, cream butter and sugar on a medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips. 3. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan. 4. Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.

I liked this recipe because it was fun to decorate the giant cookie and have a contest for it. We made ours into a Thriller Michael Jackson theme, and it was really cool. This did not meet the dietary guidelines because there was too much sugar and fat. I would not change this because it was a big hit and looked really cool. I would serve this as a dessert at a Halloween party because it’s easy to eat and tasty. This is not consistent with the nutritional value because there is not a variety of foods and there is salt in it. Also, there is a lot of sugar in it. I would rate this as 4 out of 5 stars, because you have to pay attention to what speed you are mixing at and the decorating is difficult, but the end result is awesome.

Jimmy Clare Period 5/6 Pumpkin Chocolate Chip Squares

I liked the recipe because it tasted good and it looked cool. I would like to serve this for a party. Dietary guidelines are not met because there is too much fat and sugar. I would not change this recipe. I would serve it with soda at a party. I think this recipe is hard because the decorating takes awhile and you have to plan your design carefully.



Valerie Pardon Period: 5/6

<span style="display: block; font-family: Algerian; font-size: 28pt; line-height: 115%; text-align: center;">Pizzelles

<span style="display: block; font-family: 'Engravers MT'; font-size: 20pt; line-height: 0px; margin: 0in 0in 0pt; overflow: hidden; text-align: center;"> ﻿ Pizzelles

Ingredients:


 * 6 eggs
 * 1 ½ cup of sugar
 * 1 cup of margarine
 * 2 tbsp. of vanilla
 * 3 ½ cup of flour
 * 4 tsp. of baking powder

Procedure:

1. Beat eggs and add sugar gradually. Beat until smooth. 2. Add cooled melted margarine and vanilla. 3. Sift flour and measure 3 ½ cups. Add baking powder and sift again. 4. Add egg mixture to dry ingredients. *Dough will be sticky enough to be dropped by a spoon.

Review: I enjoyed this recipe because it is a fun cookie to make during the holiday season. In my family we are Italian and it is a tradition to make Pizzelles at Christmas time because Pizzelles are an Italian cookie. All the grandchildren gather around my grandma’s kitchen one Saturday during December and spend time making Pizzelles. It is a great family bonding experience and lots of fun to make this festive, but delicious cookie. The nutritional value of this recipe is it contains lots of protein from the eggs, some grains from the flour, and a boat load of fat from the margarine and sugar. Eggs contain a decent amount of fat and combined with the sugar and margarine make the dietary guidelines for Americans not met. The Pizzelles we made in class were very delicious, but the one thing I would add to the recipe to make it just like my grandma’s would be to add 1 or 2 teaspoons of anise.

Rating:



I would rate this recipe as 4 out of 5 stars. It was very simple and concise. All the directions were straight forward and all you had to do was follow them carefully.

<span style="color: #800000; font-family: 'Arial Black',Gadget,sans-serif; font-size: 200%;"> <span style="color: #800000; font-family: 'Arial Black',Gadget,sans-serif; font-size: 200%;">Churros <span style="color: #000000; font-family: 'Arial Black',Gadget,sans-serif; font-size: 90%;">Jordyn Gaines 2 T ground cinnamon ¾ c. sugar 1 cup milk 6T butter 1tsp. coarse salt 1c. Flour 3 large eggs, slightly beaten 5-6 cups vegetable oil for frying


 * 1) In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
 * 2) Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.
 * 3) Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.

I liked the recipe because I have always loves churros so when we made these I was so excited. The Nutritional Value are not metin this recipe it has way too much sugar not enough variety in foods. The Dietary Guideliness are fat and grain. I would not change this recipe at all. I would serve this with ice cream or even with breakfast. I rate this recipe a 4 out of 5 and my kitchen didn't make this recipe so I do not know how difficult it is.

Hannah Ahn Period 5/6

Thumbprint Cookies 1/4 cup soft shortening 1/4 cup margarine 1/4 cup brown sugar 1 egg yolk (keep egg whites) 1/2 tsp vanilla
 * Ingredients**

1. Roll in 1" balls. Dip in slightly beaten egg whites (use a fork to beat egg whites!). 2. Roll half in finely chopped nuts (1/4 cups). 3. Place 1" apart on ungreased baking sheet. 4. Bake 5 mins. Remove from oven. Quickly press thumb gently on top of each cookie. 5. Return to oven then bake for 8 mins. 6. Cool. 7. Place in thumbprints a 1/4 t of jelly in center.
 * Directions**

==== Saltine Toffee Bars

====

<span style="font-family: Arial,Helvetica,sans-serif;">

**Ingredients**
3 eggs 1 c. sugar 1 c. milk 3 1/2 c. flour 4 tsp. (rounded) baking powder 1 tsp. salt 1/2 tsp. cinnamon 3 tbsp. melted butter 1 tsp. vanilla cinnamon sugar

**Directions**
1. Beat eggs well, beating in sugar gradually; stir in milk. 2. Sift flour, baking powder, salt and cinnamon together; stir into egg mixture. 3. Add butter and vanilla; mix well. 4. Turn dough onto floured board; knead lightly. 5. Pat dough to thin rectangle; cut into 3x1 1 1/2-inch strips. 6. Cut slit in center of each strip; pull one end of strip through slit. 7. Let twists rest for about 5 minutes. 8. Fry twists, 4 or 5 at a time, in deep hot fat until golden. 9. Drain on paper towels; roll in cinnamon sugar. Yield: 3 dozen twists.

Review: I like this recipe because my group made this for the holiday season. It was fun to make slits and make a twist in a different way than usual. It had a great taste of cinnamon sugar which is rolled after the dough is fried so it is soft and sweet. This recipe does not meet dietary guidelines because there are too much sugar and oil in it. If i want to make the recipe healthier I would use less cinnamon sugar at the end or bake instead of fry it in deep hot fat. I would rate this 4 out of 5 stars because it was fun to make and great quantity at once so it would be great for holiday cooking, however, it is not as healthy as i want it to be.