Fawkes' Home Ec Classic Easy-to-Make Recipes

[Fawkes]

Just some basic recipes I learned in my grade 9 foods class.
 
 CREPES
 
 YOU WILL NEED:
 
 4 large eggs
 2 cups flour
 1 cup milk
 1 cup water
 1/4 tsp vegetable oil
 1 tsp sugar
 1/4 tsp salt
 
 WHIPPING CREAM
 1/2 cup whipping cream
 1T icing sugar
 
 1) Put a medium sized mixing bowl in the fridge to chill until you are ready to make your whipping cream
 
 WHIPPING CREAM INSTRUCTIONS
 
 A - Pour whipping cream into the chilled, medium sized bowl and beat with the electric beaters until the cream forms into stiff peaks. Be careful not to overbeat!
 B - Beat in the icing sugar
 
 2) Beat eggs in large bowl until frothy
 3) Add remaining ingredients and beat until smooth
 4) Pre-heat small frying pan (preferably Teflon) and brush lightly with oil
 5) Measure approx. 2-3 T of batter and pour into the pan as you twirl with the other to ensure the bottom gets covered. Cook until the underside is lightly browned
 6) Flip crepe over and cook until underside is lightly browned
 7) When crepes are done, remove from pan, roll and place on plate in a warm oven
 8)Fill with whipping cream and fruit. Sprinkle with icing sugar.
 
 Enjoy!
 
 
 PANCAKES
 Authors Note: These are surprisingly easy to make with basic kitchen ingredients. A homemade flavour without the hastle!
 
 YOU WILL NEED:
 1 egg
 1 cup flour
 1 cup buttermilk*
 1 T brown sugar
 2 T vegetable oil
 1 tsp. baking powder
 1/2 tsp. baking soda
 1/4 tsp. salt
 
 BUTTERMILK INSTRUCTIONS: 1 T vinegar in a liquid measuring cup. Fill with milk to one cup and let sit until ready to use.
 
 1. Whip egg until light and fluffy
 2. Add remaining ingredients just until a lumpy consistency
 3. Grease pan with cooking spray or other oil
 4. Pour batter into pan
 5. Flip when bubbly (only once)
 
 FRENCH BREAKFAST PUFFS
 
 YOU WILL NEED:
 
 1 and 1/2 cups all-purpose flour
 1 and 1/2 tsp. baking powder
 1/2 tsp. salt
 1/4 tsp. nutmeg
 1/2 white sugar
 1/3 cup shortening
 1 egg
 1/2 cup milk
 
 In a seperate bowl:
 
 1/2 cup white sugar
 1 tsp ground cinnamon
 6 T margarine, melted
 
 1) Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line cups with paper muffin liners
 2) In a large bowl, whisk together flour, baking powder, salt and nutmeg. In a separate bowl, cream together 1/2 cup sugar and shortening. Beat in egg. Stir flour mixture into shortening mixture alternately with milk. Beat well. Spoon batter into prepared muffin cups
 3) Bake in preheated oven for 20-25 minutes. While muffins are baking, combine 1/2 cup sugar and 1 tsp. cinnamon
 4) Remove muffins from oven and muffin pan. Immediately, dip the tops of the muffins into the melted margarine, then into sugar/cinnamon mixture. Repeat with each muffin, until all muffin tops are covered. Serve warm.
 
 
 AND MY PERSONAL FAVOURITE 
 
 CRUNCHY MUNCHY CHOCOLATE PEANUT GOOP
 
 Authors note: This was a lab we did as a preparedness test for the class. We weren't given formal instructions; just words like "dribbles," "scoops," "dit-dot" and "blobs." The following was my groups concoction, and it went very well. Feel free to experiment! I'll post my answers in brackets.

NONE OF THE FOLLOWING SHOULD EXCEED TWO CUPS.

3 dribbles (3 T) of light corn syrup
2 scoops (1/2 cup) brown sugar
1/2 dit-dot (1/2 tsp.) salt
1 large blib (1 cup) peanut butter
5 blobs (2 cups) crisp rice cereal [aka Rice Crispies]
2 handfuls (2 cups) cornflakes, slightly crushed
5 smidgens (1 cup) semisweet chocolate chips
1 ittsy-bitsy (1 tsp.) vanilla extract

1. Boil corn syrup, brown sugar and salt in a large saucepan
2. Stir in peanut butter and remove from heat
3. Add both cereals, chocolate chips and vanilla extract.
4. Glump into a pan and let stand on counter or chill in the refrigerator.


I hope you all enjoy! All of these were my favourites. I'll be posting a Grade Ten/Eleven version soon!