Our Favorite Recipes

SHAKER GINGER CHIPS

 
If you wish a very crisp, brittle ginger cookie, try this recipe!
 
1 cup molasses
1/4 cup sweet butter
1 teaspoon ginger
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon baking powder
2 1/4 cups all-purpose flour
 
Bring molasses to a full boil; add butter and stir well. Remove from heat.
In a bowl, sift dry ingredients together and stir slowly into the hot
mixture. DO NOT BEAT! Chill well. When cold, roll 1/8" thick, and cut out
with a 2-inch round cutter. Place on a greased and floured baking sheet and
bake in a preheated hot (400 degree F) oven 5-8 minutes. Watch carefully,
for these ginger chips burn easily; in fact, anything containing molasses
does.
 
Makes about 2 dozen cookies.
 
from: Mercer students, Shaker Heights, OH USA
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SISTER LETTIE'S SAND CAKES

 
1 cup butter
2 cups sugar
1 teaspoon grated lemon rind
3 egg whites
3 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 cup finely chopped nuts
1/2 cup powdered sugar
1 teaspoon cinnamon
 
Cream butter and sugar together until light and fluffy. Gradually beat in
rind and egg whites until mixture issmooth and whites are incorporated.
Sift flour, salt and baking powder together 3 times. Divide the flour
mixture into 4 equal parts and add each part to the creamed mixture
gradually, taking care to sir well after each addition. Chill mixture for
about 30-45 minutes.
 
Roll out dough on a lightly floured board, to about 1/8" thick. Combine
nuts, powdered sugar and cinnamon and sprinkle over the entire surface. Cut
rolled dough into 1 1/2" by 1 1/2" squares with a pastry wheel or rounded
edge of a spatula. Place each square on a lightly greased cookie sheet and
bake in a preheated moderate (350 degree F) oven for 8 minutes.
 
Makes about 5 dozen cookies.
 
from: Mercer students, Shaker Heights, OH USA
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SHAKER SOUR CREAM COOKIES

 
3 eggs
1 cup sugar
1 cup sour cream
1/4 teaspoon baking soda
1/4 teaspoon nutmeg
3 cups cake flour
 
Beat eggs until frothy. Slowly beat in sugar a little at a time. Beat in
sour cream. Sift dry ingredients together and stir into egg mixture. Drop
by teaspoonfuls onto a buttered and floured cookie sheet. Bake in a
preheated hot oven (400 degrees F) for 10-12 minutes.
 
Makes about 3 to 3 1/2 dozen cookies.
 
from: Mercer students, Shaker Heights, OH USA
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CHEESECAKE

This is one of our favorite recipes! Yum!
 
Crust:
1 1/4 cups graham cracer crumbs
2 tbs sugar
1/4 tsp. cinnamon
 
Filling:
3 packages of cream cheese
5 3ggs
1 cup sugar
1 1/2 tsp. vanilla
 
Topping:
3 cups sour cream
5 tbs. sugar
1 1/2 tsp vanilla
 
Make the crust in a 9 x 13" pan.
Mix the filling ingredients together and pour on top of crust.
Bake at 300 degrees for 50 minutes.
Put topping on and bake for another 10 minutes.
 
Then EAT & ENJOY!
 
from Mrs. Lanham's 3rd grade class, Shaker Heights, OH USA
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BOILED CRAWFISH

Hello from Louisiana!
This is one of our favorite recipes.
[Taken from the Jazz and Heritage Festival Cookbook, now sadly out of print.]
As prepared by: The Fontana Family, New Orleans, Louisiana.
 
The Fontanas are one of the largest, oldest, and best known Italian families to settle in New Orleans, originally coming from various parts of Italy and settling in Louisiana in the early 1850's. This recipe is the one served at the New Orleans Jazz and Heritage Festival boiled crawfish booth. The secret is to serve hot.
 
· 30 pounds live crawfish ·
15 ounces cayenne pepper,
plus 5 ounces additional Lagniappe ·
2 ounces Tabasco sauce ·
20 cloves garlic, cut cloves in half, do not peel or crush ·
3 dozen lemons, sliced in half ·
1 cup olive oil ·
20 bay leaves ·
4 ounces Louisiana hot sauce ·
52 ounces salt (approximately 2 pounds) ·
10 bags of Zatarain's crab boil, or
10 recipes seafood boil seasoning
 
Place all ingredients in the biggest pot that you can get your hands on and bring to a good boil for about 15 minutes. As all comes to a boil, put your face over the steam and take 10 deep breaths, as the boiling cayenne, garlic, and lemon mist is good for your soul - being careful to breathe only through your nose.
 
In the meantime, the crawfish should have been soaking in cold fresh water, with a couple of boxes of salt emptied into it as to allow "mud bugs" to be spitting out the mud.
 
Put crawfish in boiling water. After water comes to boil again, add 10 ears freshly peeled corn of the cob and 20 small potatoes. Allow 10-12 minutes cooking time. Remove and add a bag or two of ice to cool the crawfish water, and allow the crawfish to soak in the pot for another 10 minutes after turning off the boiling water. Strain and serve the crawfish hot with the garlic cloves, potatoes and corn.
 
(Some people also like throwing anything from andouille sausages to hot dogs into the boil ... be creative, but not foolish!)
 
For a great seafood dipping sauce, take some ketchup, add horseradish and Tabasco to taste, and finish with a squeeze of fresh lemon juice (never use that swill out of the bottle). Mix and dip.
That's how we do it in Louisiana.

Mr. Leclere's 5th grade students in Marrero, LA
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CHEWY SKOR TOFFEE BITS COOKIES

A Recipe from the Hershey Kitchens! If you enjoy this
recipe, please visit the Hershey's Cookbook
 
Prep Time: 20 min.
Start to Finish: 1 Hr. 30 min.
 
Ingredients:
 
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
1-3/4 cups (10-oz. pkg.) SKOR English Toffee Bits
 
Instructions:
 
Heat oven to 350°F. Lightly grease cookie sheet.
 
Stir together flour, baking soda and salt. In large bowl, beat butter,
granulated sugar, brown sugar and vanilla until well blended. Add eggs; beat
well. Gradually add flour mixture, beating until well blended. Stir in toffee
bits. Drop by rounded teaspoons onto prepared cookie sheet.
 
Bake 9 to 11 minutes or until lightly browned. Cool slightly; remove from
cookie sheet to wire rack. Cool completely. About 4 dozen cookies.
 
Favorite Recipe from Mrs. Sramek's Class to Panda Project Classes
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Bamboo is enjoying his visit here. Here is our California recipe to share.
 
CALIFORNIA SALSA
 
6 jalepeno chilies
6 yellow chilies
6 serano chilies
6 cloves of garlic
1/4 to half cup water
 
 
Chop chilies and garlic and boil together for 15 minutes.
Chop cilantro and 1 onion
 
Add to cooked chilies
 
 
Put in bowl and add:
 
1 can tomato sauce
1tsp salt
1 to 2 cans ready chopped tomatoes.
Mix and chill
Salsa will be hotter the next day.
 
 
From,
Mrs. Mooney's class, Nipomo, CA
 
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Greetings from Horicon, Wisconsin.
Class Recipe
 
BLACK FOREST CHOCOLATE CHEESECAKE
 
1 1/2 cups chocolate cookie crumbs
3 tablespoons margarine or butter, melted
2 (8 ounce) packages cream cheese, softened
1 (14 ounce can) eagle brand creamy
chocolate sweetened condensed milk
(NOT evaporated milk)
3 eggs
3 tablespoons cornstarch
1 teaspoon almond extract
1 (21 ounce) can cherry pie filling,chilled
 
 
Preheat oven to 300ºF. Combine crumbs and margarine press firmly on bottom of
9 inch spring form pan. In large mixer bowl,beat cheese until fluffy.
Gradually beat in sweetened condensed milk until smooth.
 
Add eggs, cornstarch and almond extract mix well. Pour into prepared pan.
Bake 55 minutes,or until center is set. Cool chill. Top with cherry pie
filling before serving. Refrigerate leftovers.
 
From: Mrs. Sadoski
Van Brunt Elem., Horicon, WI
 
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TOOTY FRUITYS

Fill the flaky dough with your favorite cut up fresh fruits--apples,
apricots, peaches, plums, pears, or pineapple.
 
1 10 oz. pkg. extra-light flaky biscuits
10 1 1/2 inch fruit pieces cut up
1 egg white
1 teaspoon water
Powered sugar (optional)
 
Preheat oven to 425 degrees. Spray baking sheets with nonstick cooking spray; set aside.
Separate biscuits. Place on lightly floured surface. Roll with lightly floured rolling pin or flatten dough with fingers to form 3 1/2 inch circles.
Place 1 fruit pices in center of each circle. Bring edges of dough up over the fruit; pinch edges together to seal. Place on prepared baking sheet.
Beat egg white with water in a small bowl. brush over the dough.
Bake until golden brown, 10 to 15 minutes. Remove to wire rack to cool. Serve warm or at room temperature. Sprinkle with powdered sugar just
before serving. Makes 10
 
From Mrs. Hagedorn's Fifth grade
in Overland Park, Kansas
 
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BANANA Chocolate Chip MUFFINS

2 extra ripe medium bananas, peeled
2 eggs
1 cup pakced brown sugar
1/2 cup butter or margarine melted
1 tsp. vanilla
2 1/4 cups all purpose flour
2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp salt
1 cup chocolate chips
1/2 cup chopped walnuts
Puree bananas in blender.
In medium bowl, beat bananas, eggs, supar, butter and vanilla until well blended.
In large bown, combine flour, baking powder, cinnamon, salt, chocolate chips, and walnuts. Make a well in center of dry ingredients.
Pour in banana mixture. Mix just until blended.
Spoon into well greased 2 1/2 inch muffin cups. Bake in 350 degree oven 25 to 30 minutes. Remove from pan. Makes 12 muffins
 
From Mrs. Hagedorn's Fifth grade
in Overland Park, Kansas
 
 
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BUCKY BADGER CRANBERRY SUNDAE

YIELD:4 SUNDAES
 
1/2 cup cranberry sauce
1 pint vanilla ice cream
1/4 cup whipped cream, whipped
Place 1/2 tablespoon of cranberry sauce in the bottom of each sundae
dish. Layer sauce. Top each sundae with 1 tablespoon of whipped
cream.Serve immediately.
 
Sincerely,
Carol and Evalynn
Mrs. Johnson's 2nd Grades Class
River Trail School
 
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CINNAMON ORNAMENTS

1/4 cup applesauce
1 container of cinnamon
 
mix- Spread like dough.
Cut with cookie cutter.
Hang on doorknob or tree.
 
from:
Nebo Elementary
Ms. Beville 3rd graders
Dallas, GA
 
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NO BAKE COOKIES

 
In a saucepan put:
1/2 cup margarine or butter
1/2 cup milk
2 cups sugar
1/2 teaspoon salt
3 Tablespoons cocoa
 
Bring to a boil for 2 minutes
Remove from heat and add:
 
1 teaspoon vanilla
3 cups oatmeal
 
Stir well, then drop by teaspoons on wax paper
Cool, Eat and enjoy!!
From:
Ms. Brenchley's class
American Fork , UT
 
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FUN RECIPES:

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DIRT PIE

 
This is a recipe for Dirt Pie which we served at our Holiday Party. We all
love it! One of the mothers from our class made it for us. It is served in a
flower pot with a hand garden spade as a scoop. We hope that you enjoy it as
much as we did.
 
1 large package of cream cheese
1 cup Confectionary Sugar
2 packages Instant Vanilla Pudding
3 cups milk
1 teaspoon vanilla
12 oz. Cool Whip
1 large package Oreo Cookies crumbled in the food processor
optional: gummy worms
 
Mix together all ingredients except the cookie crumbs. Start layering in a
flower pot f cookie crumbs, then the cream cheese mixture, and continue
layering until all the cookie crumbs and mixture is used up. End with the
cookies. Scatter the gummy worms throughout as you layer. Garnish with
plastic flowers if you wish.
 
This is a good dessert to eat after reading "How to Eat Fried Worms"!
 
 
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MISSISSIPPI MUD

 
1 lb. Oreo cookies
3 (3oz.)boxes French vanilla instant pudding
1 stick butter
8 oz. cream cheese
3 1/2 c. milk
1 c. powdered sugar
8 oz. Cool Whip
 
Crunch up cookies. Put 1/2 on bottom of 9x13 inch pan. Cream
together butter, cream cheese, and powdered sugar. In a separate bowl,
beat together pudding, milk, and Cool Whip until thick. Add cream
cheese mixture. Pour over Oreos in pan.
Sprinkle the rest of the Oreos on top.
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SNICKER CAKE

 
1-German chocolate cake mixed to box directions
1-9 ounce (approx.) package of carmels (30)
1- stick of margarine
1/2 cup of milk
1 cup chopped walnuts
12 ounce package of chocolate chips
 
Directions
 
Pour half the batter into greased and floured 9x13 cake pan.
Bake 20 minutes at 350. Melt caramels with margarine and
milk.Pour over baked cake. Sprinkle with chocolate chips and nuts.Pour
rest of batter over top and bake 30 minutes at 250 and 10 minutes at 350.
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CORNSTARCH GLOOP

 
1/2 c. water
1 heaping cup of cornstarch
2 drops food colouring
 
Combine water and food colouring in a bowl. Add cornstarch and mix well
with a spoon. Over the sink or another bowl, pour a small handful of the
cornstarch mixture in your hand. Quickly roll the liquid around in your
hands until it feels dry and solid. Stop rolling and it will ooze through
your fingers. Fun to play with just like this or you can fill a small
tennis ball sized balloon with the gloop and tie closed. Cut off the stem
end of another balloon and wrap it over the gloop filled balloon. It makes
a very weird squeezable gloop ball!
 
 
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DINOSAUR FOOD

 
1/4 CUP DIRT (COCOA)
CUP SWAMP WATER (MILK)
1 CUP CRUSHED BONES (SUGAR)
CUP FAT (MARGARINE)
2 CUPS DRIED GRASS (OATMEAL)
CUP SQUASHED BUGS (PEANUT BUTTER)
 
MIX THE DIRT AND SWAMP WATER. ADD THE CRUSHED BONES AND FAT. BRING THE MIXTURE TO A BOIL. ADD THE DRIED GRASS AND SQUASHED BUGS. BOIL THE MIXTURE ONE MINUTE. COOL THE DINOSAUR FOOD AND PLACE IT ON WAXED PAPER BY SPOONFULS. EAT AND ENJOY.
 
THESE ARE ALSO CALLED "NO-BAKE" CHOCOLATE OATMEAL COOKIES.
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PEANUT CLUSTERS

- Chocolate Candy
 
Prep Time: 10 minutes
Refrigeration Time: 30 minutes
Makes: 2 Dozen Candies
 
1 cup sugar
1/3 cup evaporated milk
1/4 cup ( stick) margarine or butter
1/4 cup crunchy peanut butter
1/2 teaspoon vanilla
2 cups Quaker Quick Oats or Old Fashioned Oats
1/2 cup Planter's Peanuts, regular or dry roasted, unsalted or light
salt
3 squares (3 oz.) BAKER'S Semi - Sweet Chocolate, coarsely
chopped
 
Line cookie sheet with waxed paper. Mix sugar, milk, and margarine in 2-quart microwavable casserole. Microwave uncoverd on high 2 to 3 minutes or until boiling. Stir in peanut butter and vanilla until blended. Stir in remaining ingredients. Drop by tablespoonfuls onto cookie sheet. (If mixture becomes too stiff, stir in 1 or 2 drops of milk.) Refrigerate about 30 minutes or until firm.
 
 
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