Hot Chocolate Cake

Ingredients:
1/4 cup flour
5 Tbsp. sugar
2 Tbsp. cocoa powder
1 egg
3 Tbsp. milk
3 Tbsp. vegetable oil
Dash of vanilla extract
Dash of salt
6-8 Miniature marshmallows

How to Make it:
1. Mix dry ingredients together in a large, microwaveable mug.
2.  Add egg, milk, oil, and vanilla.  Whisk all together with a fork until well blended.
3.  Dot top with marshmallows.
4.  Microwave for about 2 minutes or until cake is puffed.
5. Enjoy while warm!

Omelets in a Bag

We have started a course of doing some camping menus.  These are dishes/meals that the boys can cook outdoors on fires or camp stoves with a minimum of prep or that they can prep before hand at home.


Layton and Chance have a disagreement over how to use a knife.

Chance won...

..briefly.

This week we made:

Omelets in a Bag

Ingredients:
2 eggs
sausage, ham or bacon to your liking
cheese to your liking
chopped onions, mushrooms, green peppers to your liking
salt and pepper to taste
salsa or ketchup (you can put it in before or after cooking)

Equipment
 plastic zip lock bags (we used sandwich bags, but the heavier, freezer bags would be best)
 pot of boiling water
pair of tongs to remove bags from hot water

Instructions
Break eggs into zip lock bag.  mix by squishing with your hands.
Put all ingredients into the zip lock bag, close the bag and mix together.  (This can all be done before you leave for your campout if you will be eating the next morning and keeping it in a cooler.)
 Put bag in a pot of boiling water until eggs are done-- about 8 minutes.
 Open the bag and eat-- no plate needed.

You may want to double bag your omelet,and keep bag from touching the side of the pot.

We're on a Roll!

Cinnamon Rolls

(recipe from Miss Dowse @ DFJHS)

Ingredients:

2 tsp yeast
1/3 C. Shortening
½ C. Warm Water (105-115 Degrees) (Water Will Feel “Neutral” To Touch)
1 tsp. Salt
1 Egg, Slightly Beaten
½ C. Lukewarm Milk (Microwave 20 Sec.)
3 ½ - 4 C. Flour, Divided (start with 2 cups in step 2, add up to 2 more cups if needed)
1/3 C. Sugar

Sprinkled Topping:

2 Tbsp. Butter
Melted
¼ C. Sugar
1 T. Cinnamon

Icing:

1 ½ Cups Powdered Sugar
½ tsp. Vanilla
1 T. Melted Butter
2 T. Milk
Combine Until Drizzling Consistency. More Milk May Be Added To Get The Right Consistency.

Directions:

Dissolve yeast in warm water in a large bowl. Let sit for a few minutes until foamy.
Stir in milk, sugar, shortening, salt, egg. Add 2 cups of flour. Mix until smooth.
Mix in enough remaining flour to make the dough easy to handle. (This may be up to two or more cups of flour. It will pull away from sides of bowl when ready.)
Turn dough onto slightly floured surface and knead until smooth and elastic (5-8 minutes).

Preheat oven to 200 degrees
Roll dough into a rectangle (to fit pan)
Brush dough with melted butter.
Combine sugar and cinnamon to sprinkle over dough.
Roll Up Starting With Long Side. Seal Seams.
Slice Into 1 ½ Inch Rolls.
Place rolls flat side down in a greased 9”X13” pan.
Put in 200 degree oven for 10 minutes, then set oven temperature to 350 degrees and
set timer for 13 minutes.
When they are done and still warm, drizzle with glaze.

Easter Cupcake decorating

This was just for fun!

Cupcakes from a mix--buttercream frosting in pastel colors--green coconut for grass--and marshmallow bunnies.

Bon Apetit!

French Crepes

Ingredients:

1 cup flour
1 cup milk
1 egg
1 pinch salt

Directions:

In a medium-size mixing bowl, whisk together the flour, milk, egg and salt. You can add more milk if it is not thin enough.
Heat a large frying pan over medium high heat. When the pan is hot add a teaspoon of butter and lightly coat the surface of the pan with the melted butter.
Pour one quarter cup of the batter into the pan and tilt the pan with a circular motion so that the batter coats the surface in a smooth and even layer.
After two minutes, lift up an edge of the crepe with a spatula to see if it is browning. When the underside has begun to brown, flip the crepe and cook the other side until it is also brown; about 2 minutes.
Repeat steps 3 and 4 to cook the remaining crepes. Serve hot.

We like ours with powdered sugar, strawberry jam, bananas, and Nutella

Wontons Anyone?

We made some simple, steamed won tons and ate them with soy sauce, mandarin, and orange dipping sauces. The boys even experimented with their own fillings, making banana filled steamed won tons.

Easy Steamed Won tons

Ingredients:

1 package won ton wraps

dipping sauces

water

canola oil for cooking

Filling:
1 lb. ground pork, crumbled and browned
4 cups chopped cabbage
1 Tbsp. minced green onion

1 Tbsp. soy sauce

1/2 tsp. ginger

1 tsp. sesame oil

1/2 tsp. salt

Directions:

In a large bowl, combine filling ingredients. Drop one heaping teaspoon of filling into center of wrap. Moisten edges with water using your finger tip and fold wrap in half and pinch to seal, creating a ripple pattern along edge by pinching and gently pushing together small segments.

For steamed won tons, heat a pot of water until it is steaming, place steamer basket over steam. place individual won tons in basket and steam for about 5-7 minutes.

Serve hot with dipping sauces.

German Cookies with a Touch O' the Irish

We wanted to make something fun for St. Patrick's Day, so we made these traditional German Spritz cookies,colored them green, and made them in shamrock shapes. We also sprinkled them with green sugar before baking them. Yummy!

Spritz Cookies

Ingredients:
1 1/2 cups butter
1 cup granulated sugar
1 egg
2 Tablespoons milk
1 teaspoon vanilla
1/2 teaspoon almond extract
4 cups flour
1 teaspoon baking powder

Directions:

Preheat oven to 400F. Thoroughly cream butter and sugar. Add egg, milk, vanilla, and almond extract; beat well. Stir together flour and baking powder; gradually add to creamed mixture, mixing to make a smooth dough. Do not chill. Place dough into cookie press and press cookies onto ungreased cookie sheet.
Bake at 400 for 6 to 8 minutes; remove cookies from sheet; cool on rack.
Makes 6 dozen cookies.

Storytime while the cookies bake.