Recipe for home ec?

Question

I'm suppost to bring my favorite recipe for my home ec. class, but i don't really have one.

So can you suggest and recipe for me. i really want to be like a pie, cookies or dessert that will be kinda easy to make and that everybody will like. please help!!!!

Answer 1

cake mix peach cobbler
INGREDIENTS
2 (16 ounce) cans peaches in heavy syrup
1 (18.25 ounce) package yellow cake mix
1/2 cup butter
1/2 teaspoon ground cinnamon, or to taste
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Empty peaches into the bottom of one 9x13 inch pan. Cover with the dry cake mix and press down firmly. Cut butter into small pieces and place on top of cake mix. Sprinkle top with cinnamon.
Bake at 375 degrees F (190 degrees C) for 45 minutes.

Answer 2

Hey! I'm a home ec. student too! I know how you feel when it comes to useless partners. Sorry for that. :( a couples recipes I had to do were baked oatmeal, Mexican scrambled eggs, and oatmeal chocolate chip cookies. Another thing that is simple but makes you look like an experienced chef is tassies. I made them and they were wonderful! Although, like you I was in a time crunch so I put a spin on the recipe. Here it is... The recipe is out of the new better homes and gardens cook book. I made the fudge brownie tassies. For the crust: (I am doubling the crust recipe) 1c. Butter 2 3-ounce packages of cream cheese, softened 2c. flour for pastry(crust), in a mixing bowl beat butter and cream cheese until combined. Stir in flour. (this is where I put the twist on it) the cook book says to press a rouded teaspoon of pastry evenly into the bottom and sides of 24 greased 1 3/4-inch muffin cups but I dumped all the dough into a 10-inch pie pan and flattened it out. Not covering the sides with it, just the bottom. You may cover the sides if you want. I didn't because it saved time. For "filling": 1c. semi-sweet chocolate pieces 4tbs. Butter 2/3c. Sugar 2 beaten eggs 2tsp. vanilla in a medium sized sauce pan heat and stir the chocolate and butter over low heat; until melted, remove from heat. Stir in the sugar,egg, and vanilla. Dump into pie pan over crust and bake in oven at 325F for 25-35 minutes. Or until filling is puffed. You can stick a tooth pick in the center to make sure it's cooked. The tooth pick should come out clean or close to it. I hope this helps! It's a really simple recipe. I call it fudge brownies tassies with a twist. :)

Answer 3

ALMOND ROCA COOKIES (very easy to make - from my Great-Aunt - 90 yrs old this year and a very good cook!)

1/2 c white sugar
1/2 c brown sugar
1 c butter
1 egg yolk
1 c flour
1/2 tsp salt
1 (4 oz) chocolate bar
Chopped nuts - she uses almonds - pecans work too

Mix sugars, butter and egg yolk. Add flour and salt. Flatten mixture out in a jellyroll pan 15x11". Bake 25 minutes at 325º. Meanwhile melt the chocolate for the topping. When the above mixture is baked, spread the melted chocolate over all and sprinkle chopped almonds over the chocolate. Cut into squares or bars. Makes 32.

Answer 4

Not a desert, but a chicken dish that is VERY easy (and quick) to make and should impress your class - I call it cheese chicken (basically its a simplified version of chicken Parmesan). Just take 2-4 boneless, skinless chicken breasts and cook them in a tablespoon or so of olive oil, turning once, on medium heat until they reach 160 degrees or the juices run clear. Add a bottle of your favorite spaghetti sauce and 1-2 pounds of mozzarella. Cover and put on low heat until the cheese melts. Meanwhile, cook up some of your favorite pasta (with this dish I prefer vermicelli), make up some garlic bread and a nice salad. Spoon the chicken/sauce/melted cheese over the pasta and you're good to go!

Answer 5

Chocolate Chip Cheeseball

1- 8 oz. package of cream cheese (softened)
1 stick of butter (1/2 cup)
1/4 tsp. of vanilla extract
3/4 cup powdered sugar
2 tbsp. brown sugar
3/4 cup chocolate chips
Beat butter, cream cheese and vanilla with mixer until fluffy. Gradually add powdered sugar and brown sugar. Beat until combined. Stir in chocolate chips by hand.
Cover and refrigerate for 2 hours. Shape into a ball or log and refrigerate for 1 more hour. Serve with graham crackers or the graham cracker sticks.

Answer 6

French Silk Chocolate Pie

1 ready-made pie crust
3 oz unsweetened chocolate, cut into pieces
1 cup butter, softened (do not use margarine)
1 cup sugar
1/2 teaspoon vanilla
4 eggs

Heat oven to 450 F. Make pie crust as directed on box for One-Crust Baked Shell using a 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes. In 1-quart saucepan, melt chocolate over low heat; cool. In small bowl with electric mixer, beat butter on medium speed until fluffy. Gradually beat in sugar until light and fluffy. Beat in cooled chocolate and vanilla until well blended. Add eggs 1 at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before serving. Garnish with whipped cream. Chill in the refrigerator until ready to eat.

Creeping Crust Cobbler

1/2 cup butter or margarine
1 cup flour
1 cup sugar
1 tsp. baking powder
1/2 cup milk
2 cups of fruit (fresh)
1 additional cup of sugar

Melt butter in 10" baking dish. Mix flour, sugar, baking powder, add milk and mix. Spoon over melted butter. Heat fresh fruit with sugar, adjusting sugar to taste. Pour over batter. Bake in a 350 F. oven about 30 minutes until crust is golden brown. Crust will rise to the top and looks beautiful. Serve warm or cold, if any lasts that long.

Answer 7

Brownies

1 cup sugar
3 Tbsp. coca
2 eggs
1 tsp. vanilla extract
1 stick butter, melted
3/4 cup flour

Preheat oven to 350F.Grease a 9 x 13 baking pan (do not flour).Mix sugar and cocoa together. Add eggs and vanilla. Stir in melted butter and flour. Bake for 30 minutes.

Answer 8

this is my all time favorite dessert recipe. I usually make it for fourth of july but it's great any time of the year!


http://www.associatedcontent.com/article/286832/quick_and_easy_symphony_dessert_bar.html