Fruit Pizza

Old Fashioned Sugar Cookie:

3/4 cup sugar

1/3 cup shortening

1 egg

1/2 tsp. vanilla

1 tbs. milk

1 1/2 cup flour

1 tsp. baking powder

1/8 tsp. salt

Frosting:


1 (8 ounce) package cream cheese


1/2 cup white sugar


2 teaspoons vanilla extract

Topping:

½ can (4 oz. or 1/3 cup) canned pineapple tidbits

1 fresh kiwi

¼ cup mandarin oranges

¼ cup frozen blueberries

¼ cup frozen raspberries

1 fresh banana

1. Mix sugar, shortening, egg, vanilla and milk with electric hand mixer until creamy.

2. Add dry ingredients.

3. Press onto a greased and floured pizza pan in a circle about 1/4-inch thick.

4. Bake at 375° for approximately 12 -15 minutes or until edges start to turn a light golden brown.

5. Cool cookie on a cooling rack for 10 minutes. Using a metal spatula, lightly loosen cookie from pan so it doesn’t stick while it cools. For lab purposes, give cookie to instructor to cool in freezer.

6. In a large bowl, beat cream cheese with 1/2 cup sugar and vanilla until light. Spread on cooled crust.

7. Use a variety of fruits to decorate the top. Eat and enjoy!

Crunchy Hawaiian Salad

Makes 12 servings. This salad is best when left to marinate with the dressing on it for several hours or over night.

1/2 cup oil

1 Tbs. sesame oil

6 Tbs. vinegar

1/4 cup sugar

¼ tsp. salt

1/2 tsp. pepper

1 small head or 1/2 large head cabbage, shredded using your food processor

4 green onions, chopped

1 11-oz. can mandarin oranges, drained

1 3-ounce package ramen noodles

1/4 cup slivered almonds, toasted

1/4 cup sesame seed, toasted

1. Combine oil, sesame oil, vinegar, sugar, seasoning packet from the noodles, salt and pepper in small bowl; mix well. Chill in refrigerator.

2. Combine cabbage, green onions and mandarin oranges in bowl; mix well.

3. Put almonds and sesame seeds in separate frying pans. Stir over medium heat just until lightly browned. Remove from heat and from pan immediately.

4. Crumble noodles into salad. Sprinkle with toasted almonds and sesame seed. Add dressing, toss to mix well, and refrigerate.

Basic Crepes

1 cup flour

2 eggs

1/2 cup milk

1/2 cup water

1/4 tsp salt

2 T melted butter or margarine

*Measure the flour and liquid carefully, because the consistency is important.

The batter should be about the consistency of thick heavy cream.

1. Place ingredients in your blender in the order given. Blend 30 seconds. Stop and stir down the sides. Blend 30 to 60 seconds more, until smooth. Or Using a whisk or mixer, combine flour and eggs in a bowl. Add liquid gradually. Beat until smooth. Add other ingredients and mix.

2. Cook, using a crepe maker, or oiled crepe (omelet) pan. Stir batter between making each crepe.

Symphony Chocolate Cake

1 Box of white cake mix

1 (6oz) box of chocolate instant pudding mix

1 egg, 2 egg whites

2 cups of water

Put everything in a bowl and mix on high for 3 minutes. Spray a 9 X 13 cake pan with Pam non-stick spray and pour cake batter into pan. Bake on 350 degrees for 30-35 minutes (depending on the oven, be sure to check if the cake is all the way cooked by sticking a toothpick down the center of the cake and making sure the toothpick comes out clean.) Let the cake cool.

Frosting:

¼ Cup of butter, softened

1 (8oz) tub of cool whip, thawed

1 tsp. Vanilla extract

1 Cup of powder sugar

Put everything together and mix on high until well blended. The butter may seem lumping because of the coldness of the cool whip, but that’s OK. Spread on top of the cooled cake.

Break up 2 small toffee almond Symphony candy bars and chop into small pieces. Spread over frosting.

Pasta Fresca

NOODLES & CO. PASTA FRESCA

Sauté in hot pan:
2 tsp. extra virgin olive oil
2 1/2 cups penne (pre-cooked)
1/4 cup cubed roma tomatoes
1 tbs. diced red onions
2 shakes of kosher salt & cracked pepper

basil

Sear noodles, stirring occasionally until steaming hot

Add:
1 oz. baby fresh spinach
1 oz. fresca sauce (recipe below)

Toss to combine, serve with feta cheese

FRESCA SAUCE: (divide this in half normally because so many servings)
(for 15 servings)
1/4 cup fresh garlic
2 tsp. kosher salt
1/4 cup balsamic vinegar
1/4 cup white grape juice
1 cup extra virgin olive oil

Top pasta with Parmesean Chicken.