Our delicious treat

Quiche Quiche is a flavourful custard baked in a pie crust. It is said to have originated in the French province of Lorraine, thus the best known of these egg pies is Quiche Lorraine. The basic ingredients of a quiche - eggs, milk and cheese - can support a variety of filling possibilities including ham, poultry, seafood, beef and/or vegetables. The filling usually takes minimal time and effort to prepare. The pie shell can be purchased or home-made, or omitted altogether, if desired, to cut down on calories, fat and preparation time. Quiche can be served any time of day. Enjoy it as a brunch entrée with fruit, pair it with salad for lunch or dinner, or cut it into small servings to serve as an hors d'oeuvre. Return to top Helpful Tips * Prepare or purchase a deep dish style pie shell in order to hold the quantity of custard and filling for the Basic Quiche. * Prebaking the pie shell is recommended so the crust does not become soggy when baked with the custard mixture. * To minimize shrinkage when baking pie shell, line the unbaked shell with 12-inch (30 cm) square of aluminum foil. Fill with raw rice or dried beans or peas. Cover rim of shell with strips of foil. Bake in a preheated 450F (230C) oven until lightly browned, about 10 minutes. Lift out foil and rice. Let shell cool on wire rack. * To make a crustless quiche, grease pie plate or quiche pan before adding filling. * Sour cream, yogurt or undiluted condensed cream soups may be substituted for part of the cream in the custard mixture. * Quiche can be prepared in a 9-inch (23 cm) square cake pan and cut into squares to serve as an hors d'oeuvre or snack. * Bake quiche in the lower third of the oven. The bottom crust will be crisp and the rim of the pie shell won't over-brown as readily. * Quiche can be served warm or cold. * Cooked quiche can be refrigerated for up to three days. * Quiche can be frozen prior to baking or after baking; baking first may make the quiche a little easier to manoeuvre in the freezer. To freeze quiche before baking: Place quiche on a tray or baking pan and freeze until firm. Wrap with freezer paper or heavy-duty (or double thickness) aluminium foil or slide quiche into a freezer bag. Seal, label and freeze for up to one month. When ready to serve, remove from freezer. Do not thaw. Unwrap and bake as usual, adding 10 to 20 minutes extra time. To freeze quiche after baking: Proceed as above. Do not thaw before reheating. Remove wrap and bake in a preheated 350F oven for about 25 minutes, or until heated through. Personal thoughts I thought this was the easiest thing we have cooked yet in this class because all i had to do was stir the ingredients, crack the eggs and put it in the microwave. Just kidding we put it in the oven I didn't get to taste because it takes such a long time to cook and could not be late for english in second period way to many late marks in that class.

crepes

Ingredients

• Ingredients for the Crêpes
• 3/4 cup of flour
• 1 cup of milk
• 3 large eggs
• 4 tablespoons of butter
• 1 tablespoon of sugar
• 1/4 teaspoon of vanilla extract (optional)
• A pinch of salt
• Ingredients for the Fillings
• Crêpe Suzette: sugar + lemon juice
• Choco-Banane: banana slices + chocolate sauce
• Nutty: honey + nuts
• Be creative and feel free to use the fillings of your choice!

Directions

1. Steps for making the Crêpe batter:1- Bring the milk to a boil. 
   2- Once the milk is boiling add the butter.
   3- In a bowl, mix all the dry ingredients (flour, sugar, and pinch of salt).
   4- In a separate bowl, beat the 3 eggs.
   5- Incorporate the flour mixture into the eggs.
   6- Slowly add the hot milk and butter to the eggs and flour mixture. You will obatin a very liquid batter.
2. Steps for cooking the Crêpe batter:Note: You will need a non-stick pan preferably reserved for only making crêpes.
   1- Heat the pan on high heat before starting to make the crêpes.
   2- Once the pan is hot, spread the crêpe batter by rotating the pan in a circular motion.
   3- Let the crêpe cook for few minutes in one side before flipping it to the other side. The crêpe should have a golden color.
3. Final steps:Fill the crêpes with your favorite filling and serve warm. Enjoy!

Personal Thoughts

When I first heard we were doing crepes i thought it was an awful idea with any meat.But the video explained everything and it looked so good with chocolate and bananas yum. So we made it and put 3 table spoons of salt instead of sugar and it was so salty. It still looked really good so I was happy in the end.

Jiffy Cinnamon Rolls

 

Ingredients

2 cups (500 mL) all-purpose flour 2 tbsp (25 mL) granulated sugar 4 tsp (20 mL) baking powder 1 tsp (5 mL) salt 1/4 cup (50 mL) cold butter 1 cup (250 mL) milk (approx) Cinnamon Topping: 1/3 cup (75 mL) butter, softened 1 cup (250 mL) packed brown sugar 1 tbsp (15 mL) cinnamon 1/3 cup (75 mL) currants or chopped raisins

Preparation:

In large bowl, mix together flour, sugar, baking powder and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Pour in milk, stirring lightly with fork, and adding a little more milk if needed to make dough soft. Turn out onto lightly floured surface; knead gently 8 to 10 times. Roll into 12- x 8-inch (30 x 20 cm) rectangle.
Cinnamon Topping: In bowl, cream together butter, brown sugar and cinnamon. Drop 1 tsp (5 mL) into each of 12 large greased muffin cups. Spread remaining mixture over dough rectangle. Sprinkle currants over top; roll up, jelly roll style, from long side. Cut into 12 equal slices. Place in muffin cups.
Put baking sheet on oven rack below muffin cups to catch any drips. Bake in 400°F (200°C) oven until golden brown and cinnamon filling is bubbling, about 20 minutes. Turn out immediately onto heatproof tray and serve warm.

Personal Thoughts

I did not get to do this at the school but i will be doing it at my house and not putting raisins in it because raisins are so nasty. I would be using food safety when I'm cutting the dough with knife and taking the plate out of the oven. This is my favourite thing we have made because I make it all the time and its going to be easy. Plus it always turns out great when I make it. But I would recommend that you do not try to eat a spoon full of Cinnamon dumb idea.     

oatmeal apple struddle

¼ cup slivered almonds

1 cup oatmeal

2 ½ cups water

½ cup apple, grated

¼ cup raisins

1 tsp cinnamon

1 tsp vanilla

1 tbsp brown sugar

½ cup (approximately) yogurt

Place the almonds in a medium saucepan over medium-high heat. Stir frequently until the almonds are toasted and fragrant, about 3-4 minutes. Set the almonds aside in a small bowl.

Combine oatmeal, water, apple, raisins and cinnamon in the same saucepan.  Bring to boil, reduce to a simmer until desired thickness. Stir in the vanilla and brown sugar.  To serve, divide between bowls, top with 1-2 tbsp of vanilla yogurt and sprinkle with toasted almonds.

Recipe adapted from Quinoa 365 by Patricia Green and Carolyn Hemming.

Personal thoughts  

Even though was not their to do this assignment I went home and decided to do it because I need a good mark in this class and like cooking. I personally hate the rasin part to the oatmeal so I took it out and put ice cream in it. Great choice i think because on one hand you have a dried fruit and the other a creamy god like food no choice really haha.I love cooking especially after your done cooking it you can eat because if you didnt get to eat it I wouldn't make anything.

Brody Boldt

 

 

fries

3 3baking potatobaking potatoes, (unpeeled)
3/4 tsp chili powder 3/4 3/4tsp tsp(4 mL) (4 mL) chili powder
3/4 tsp paprika 3/4 3/4tsp tsp(4 mL) (4 mL) paprika
1 tbsp vegetable oil 1 1tbsp tbsp(15 mL) (15 mL) vegetable oil
Salt Salt
Place baking sheet in 450°F (230°C) oven for 5 minutes or until hot. Meanwhile, cut each potato lengthwise into 12 wedges; place in bowl and toss with chili powder and paprika. Sprinkle with oil; toss. Bake in single layer on baking sheet for 15 minutes; turn and bake for 15 to 18 minutes or until crisp and golden brown. Sprinkle with salt to taste.

recipe taken from http://www.canadianliving.com/food/healthy_oven_fries.php

Personal thoughts

This week we learned about our knife skills and how to hold and cut with the knife properly.I thought this was effective because we had to cut the potatoes in to thin slices. I thought that it didn't go very well because the long fries took a very long time to cook and we needed about thirty more minutes to finish. Which was annoying because it tasted very bad but it was fun learning how to hold the knife properly and cutting the potatoes right. I wish we could have learned how to peel the potatoes because I would have like to make my own potatoes this weekend for lunch. 

Brody Boldt 

5 c. puffed wheat
3/4 c. brown or white sugar
1/2 c. butter
1/2 c. corn syrup
4 tbsp. cocoa

 

Combine in a saucepan and bring to a boil over moderately high heat. Boil for 3 minutes. Pour over puffed wheat and stir with spoon to coat the puffed wheat. Transfer to buttered 9 x 9 inch baking pan and press mixture evenly into pan.

 

http://www.cooks.com/rec/doc/0,186,152160-240207,00.html

 

 Personal thoughts 

I thought this was a great first thing to cook because it was easy make and even better to eat. I thought one of the harder parts was the spreading of the butter we didn't think of warming up the pan before putting the butter on we just put it on. Making the syrup for it was cool to watch it go from a big clump of gross to  liquefied amazing. I thought it was very funny how one of my group members said he new exactly how to do everything and he was the only one screwing up.

 

Brody Boldt