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.

British Scones

We enjoyed a treat from our family heritage this week.

The boys cooking club made these scones and ate them with cream, strawberry jam, and honey, with a cup of milk on the side.

Easy British Scones

Ingredients:

2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1 pinch salt
1/4 cup margarine
1/8 cup white sugar
1/2 cup milk
2 tablespoons milk

Directions:

Preheat oven to 425 degrees F (220 degrees C).
Line a baking sheet with parchment paper.
Sift the flour, cream of tartar, baking soda
and salt into a bowl.
Rub in the butter until the mixture resembles
fine breadcrumbs. Stir in the sugar and enough milk to mix to a soft dough.
Turn onto a floured surface, knead lightly and
roll out to a 3/4-inch thickness. Cut into 2-inch rounds and place on the
prepared baking sheet. Brush with milk to glaze.
Bake at 425 degrees F (220 degrees C) for 10
minutes then cool on a wire rack. Serve with butter or clotted cream and jam.

Italiano!

This week we went for something Italian.

Panini are small, filled, bread rolls, which are sometimes toasted. They are Italian in origin, but now found in other countries. In the USA, UK and Canada, the term "panini" refers to any pressed and toasted sandwich; there is widespread availability and use of sandwich presses,, often known as "panini presses" or "toasted sandwich makers".

Today we made our sandwiches with sliced white bread, bacon, cheese (pepper jack &/or colby jack), tomatos, onions and mustard, Mayo or Miricle Whip. Each boy assembled their own sandwhich with what he liked on it, then lightly buttered the out sides of the bread and put it in the George Forman grill for three minutes. The sandwiches came out gooey and melted on the inside and nicely crisped on the outside.

As an addition to our international theme, the boys played RISK while they ate their sandwiches:)

Mexican Fare

This week we started our adventures in ethnic fare. We started with Mexican tortillas. When we buy tortillas at the store they are perfectly shaped and thin. Not ours, though. but you can't beat the taste of freshly made tortillas! We put cheese, refried beans and salsa on them. YUUMMM!

Recipe for:

Chewy Flour Tortillas

2 cups flour

1 1/2 teaspoon baking powder

1 teaspoon salt

2 teaspoons vegetable oil

3/4 cup lukewarm milk

Stir together the flour and baking powder in a large mixing bowl. Add the salt and vegetable oil to the lukewarm milk and whisk briefly to incorporate. Gradually add the milk to the flour, and work the mixture into a dough. It will be sticky.

Turn the dough out onto a surface dusted with flour and knead vogorously for about 2 minutes (fold and press, fold and press). The kneading will take care of the stickiness. Return the dough to the bowl, cover it with a damp cloth, and let it rest for 15 minutes. (this dough will not rise, but it needs a rest)

Divide your dough into 8 balls of equal size, cover them with the cloth and let them rest again for 15-20 minutes.

Dust your work surface with flour. Working one at a time, remove each piece of dough and pat it into a 5-inch circle. With a rolling pin, roll out the tortilla, working from the center out, until you have a 7 or 8 inch tortilla, a little less than 1/4 inch thick. Transfer the tortilla to a hot, dry skillet or griddle. It will begin to blister. Let it cook for 30 seconds, turn it, and let the other side cook for 30 seconds. Remove the tortilla, place it in a napkin-lined basket and cover with aluminum foil. Repeat for the remaining tortillas.

Although flour tortillas, like corn tortillas, are best if eaten right after they are made, these tortillas will freeze well. Wrap them tightly in plastic, and they will keep for several weeks. To serve tortillas that have been frozen, let them thaw and come to room temperature, then wrap them in aluminum foil and heat them in a warm oven. Micro-waving tends to toughen them.

ENJOY!!

yea hurray the blog starts today! Welcome to the super boys cooking club. We will be looking forward to seeing you on here. We will post pictures,videos, and recipes here. Thanks see ya there. We will post every week on Tuesday.